Ingredients:

Method:

• Soak chana dal for 20 mins. Cut the ridge gourd into cubes.

 

 

• Pressure cook chana dal adding 2 cups water, little turmeric pdr and pepper pdr for 4 whistles and keep aside.
  
• In a kadai heat oil add cumin seeds, let it splutter then add finely chopped garlic. Sautee till the color changes and add  chopped onion, saute again till it turns pink. Then add the chilli pdr, turmeric pdr and coriander pdr. 
• Fry till the raw smell goes away and add tomato pieces.  Sautee till the tomato pcs become mushy. 
• Open the cooker and mix the dal, add the ridge gourd, the onion tomato masala, salt and mix well.

 

 

• Pressure cook again for 4 whistles. Cool the cooker and open it, mix well.
• Heat oil in a kadai add mustard seeds, when it splutters add curry leaves and pour this to the curry. Ridge guard koottu is ready!!
  

Ingredients:

Method:

Ingredients:

• Paneer cubes                              : 7 pcs
• Yoghurt                                      :1/2 cup
• Besan                                         : 1 tsp
• Ginger garlic paste                    : 1 tsp
• Kashmiri red chilli pdr              : 1 tsp
• Turmeric pdr                              : 1/8 tsp
• Salt to taste
• Capsicum                                   : 1/2
• Onion                                         : 1/2
• Lemon juice                               : 1tsp

• Butter                                          : 2 tsp
• Bay leaf                                      ; 1
• Onion                                          : 1 finely chopped
• Ginger garlic paste                      : 1tsp
• Chilli pdr                                     : 1 tsp
• Coriander pdr                              : 1/2 pdr
• Turmeric pdr                               : 1/8 tsp
• Cumin pdr                                   : 1/8tsp
• Garam masala                             : 1/4 tsp
• Tomato puree                              : 1/2 cup
• Cashew paste                              : 1/4 tsp
• Salt to taste
• Kasuri methi crushed                  : 1tsp
• Oil for roasting

Method: 

• Cut onion & capsicum into cubes and separate into petals.
• Take 2 ripe tomatoes and grind it to a puree and keep aside. Soak 10 cashews for 10 mins and grind it to a paste.
• In a bowl mix besan, curd,salt, chilli pdr, turmeric pdr and ginger garlic paste together.
• Whisk it it to become a creamy and add lemon juice, paneer cubes, onion cubes and capsicum pieces. Mix gently,  marinate it for 20 mins.

•  Heat oil in a tawa and roast the paneer cubes, onion and capsicum. 

•  Heat butter in a pan, add bayleaf,  finely chopped onion and saute. Then add ginger garlic paste and saute again.  Reduce flame and add chilli pdr, turmeric pdr, coriander pdr, cumin pdr, garam masala & salt. 
• Now add the tomato puree and  cashew paste, saute it till the oil separates.
• Add one cup water mix well and add the roasted paneer pieces to this mix it.
• Cover it and cook for 6 to 7 mins and open the lid add crushed kasoori methi.  The paneer tikka masala is ready to serve!

• While adding water check the consistency, adjust the level of water to make it semi gravy. 

Ingredietns:

• Paneer                                     : 8 pcs
• Onion                                      : one small
• Capsicum                                : 1/2
• Tomato                                    : 1
• Ginger garlic paste                  : 1 tsp
• Butter                                      : 1 tbsp
• Oil                                           : 2 tbsp
• Kashmiri chilli pdr                  : 1 tsp
• Coriander pdr                          :1/2 tsp
• Turmeric pdr                           : 1/4 tsp
• Tomato pulp                            : 1/2 cup
• Cashews                                  : 6 nos
• Cumin seeds                            : 1/4tsp
• Cream                                      : 1 tbsp
• Garam masala                          : 1/4 tsp
• Corinader leaves chopped       : 1 tbsp

Method:

• Soak cashews in water for 10 mins and grind it to a paste and keep aside.  Slice onion, capsicum and tomato and keep aside.
• Heat oil in a kadai  saute onion, ginger garlic paste. Then add capsicum slice and tomato slices. Saute for a while and remove from the kadai. 
• Then heat  the butter in the same kadai,  add cumin seeds then remove from fire and add the coriander pdr, turmeric pdr and chilli pdr. Return to fire saute a while till the raw smell goes, then add the tomato pulp to this and cook for 2 mins. Now add the cashew paste and mix well till the mixture thickens. Add 1/2 cup water and salt mix well. Boil it and add the sauted onion, capsicum and tomato to this,  and add the paneer pieces to this. Gently mix this without breaking the paneer pieces. Add in the cream and mix it. Simmer it for 5 mins.  Finally add the garam masala.
• Transfer this to the serving bowl. Garnish with chopped coriander leaves. 

Ingredients:

• Kabuli Chana /chole                   : 250 gms

• Onion                                          : 2 nos

• Tomatoes                                    : 3 nos

• Ginger/garlic paste                     : 1 tsp

• Green chilies                              : 2 nos

• Coriander pdr                             : 1 tsp

• Red chilli pdr                             : 1/2 tsp

• Chole masala pdr                       : 2 tbsp

• Turmeric pdr                              : 1/2 tsp

• Ghee for seasoning

• Tea bags                                     : 2nos

• Oil                                              : 3 tbsp

• Cinnamon                                  : 1/2"pc

•  Cloves                                       : 4 nos

Ingredients:

• Carrot                                : 1

• Beans                                : 10 nos

• Peas                                  : 10 nos

•  Potato                              : 1

• Apple                               : 1/2

• Pine apple                        : a small piece

• Onion                               : 1 big

• Green chillies                  : 2 nos

• Ginger garlic paste          : 2 tsp

• Yoghurt                           : 1/2 cup

• Turmeric pdr                   : 1/4 tsp

• Red chilli pdr                  : 1 tsp

• Ghee                               : 1 tbsp

• Cloves                             : 3 nos

• Cinnamon                       : 1/2" pc

•  Cashews                         : 5 nos

•  Raisins                           : 8 nos

• Almonds                         : 4 nos

 

  For the paste

• Almonds                         : 5 nos 

• Poppy seeds                    : 1 tsp 

• Cashews                          : 8 nos

• Melon seeds                    : 1 tsp

Method:

•  Chop the vegetables and keep aside.  

• Soak all the ingredients under "for the paste". Peel the almonds. Grind all the ingredients together to make a paste and keep aside.

• Heat ghee and fry the cinnamon and cloves. Then add the chopped onion amd saute it well.  Add the ginger garlic paste and saute it till the raw smell goes.  Add the sliced green chilli, chilli pdr and turmeric pdr, mix well.  Now add the yoghurt and mix it well.  Now add the paste to this, saute it for a few minutes and add the veggies & salt to this and add one cup of water.  Simmer it and cook till the veggies are cooked. Then add the apple & pine apple pieces and remove from fire.

• Heat ghee in a small kadai, fry cashews and raisins. Finally slice almonds and fry this also. Add this to the curry. Serve it hot with roti, paratha or rice.

 

 

Ingredients:

• Raw pappaya pieces                              : 1and a half  cups

• Red chillies                                            : 3nos

• Peanuts                                                  : 2 tbsp

•  Sesame seeds                                       : 1/4 tsp

• Grated coconut                                     : 1/4 cup

• Mustard seeds                                       : 1 tsp

• Oil                                                         : 1 tbsp

• Turmeric pdr                                         : 1/8tsp

• Chana dal                                             : 1tsp

• Onion                                                   : 1 no

• Green chilli                                          : 1

• Garlic                                                   : 2 cloves

• salt to taste

• Curry leaves                                        : 1 sprig                                             

Ingredients:

• Drumsticks                                 : 2 nos

• Onion                                          : 1 no. chopped finely

• Tomato                                        : 1 no. chopped finely

• Garlic                                          : 2 cloves crushed

• Chilli pdr                                    : 1 tsp

• Coriander pdr                             : one and half spoon

• Turmeric pdr                              : 1/8 tsp

Ingredients:

Method:

Ingredients:

Ingredients:

• 4 nos Brinjal 
• 1 no. Green chilli
• 1/4 tsp Mustard seeds
• A pinch Fenugreek seeds
• A pinch Cumin seeds
• A pinch of Asafoetida
• Salt to taste
• 1 sprig curry leaves
• A pinch of Turmeric pdr
• A pinch of Chilli pdr
• 2 tbsp of Oil 
• 1/2 cup Curd

• Cut each brinjal into eight pieces and soak it in water for 5 mins.

•  Take out the brinjal pieces from water and sprinkle little salt, turmeric pdr and chilli pdr over it and mix well.

• Heat oil in a kadai and fry the brinjal pieces in hot oil.

• Take out the brinjal pieces when it is golden brown.
• Whisk the curd well and keep aside.
• Heat one table spoon of oil and add mustard seeds, cumin seeds, fenugreek seeds. 
• Add a pinch of asafoetida,  finely chopped green chilli and curry leaves. Mix well and switch off the stove. Add this to the curd, sprinkle little salt to this, mix well.
• Serve hot with rice or chappathi!

Ingredients:

• 3 nos. Raw tomatoes
• 1 Green chilli 
• 2 no. Garlic cloves
• 1/2 Onion
• 1/2 tsp Chilli pdr
• 1/4 tsp Turmeric pdr
• 1/2 tsp Coriander pdr 
• 1/2 tsp Mustard seeds
• A pinch Cumin seeds
• Salt to taste
• 1/2 cup Coconut milk
• 1 tbsp Oil
• 1 sprig Curry leaves  

 

Method:

• Finely chop Onion, green chillies and garlic cloves. Cut tomato into small pieces.
• Heat oil in a pan, add  mustard seeds, when it splutters add cumin seeds.
• Add chopped garlic cloves, green chilli and onion to this and saute well. Then add chilli pdr, turmeric pdr and coriander pdr to this, mix well.
• Now add the tomato pieces, salt and 1/2 cup water to this, stir well till the tomato pieces become mushy.
• Add coconut milk to this and mix it well. Switch off the flame, add curry leaves.
• Serve it hot with  chappathi or roti.