Butter Gobi masala

A vegeterian Version of Butter Chicken masala.....

First prepare the Cauliflower as per the recipe given in 

following link

Cauliflower recipe

Then 

To Prepare masala, First

Cook 2 B.onions, 2 tomatoes with few cashews

and little water in cooker

Leave 2 whistles

let it cool

Drain water and keep the water aside for further use

Grind the masala without water

Then 

Heat 2 tbsp of Butter, Season 2 cinnamon, cloves, cardomom

Add the grounded masala

salt

Saute for 5 mts

Then add 

1/2 spoon gingergarlic paste

1 1/2 spoon chilly powder

1 spoon dhaniya powder

few turmeric powder

1/2 spoon garammasala powder

Saute well

Now add the onion boiled water and 

the left over curd masala (used for marinating Cauliflower)

Add 

1/4 chopped tomato, 1/2 spoon  Kasoori methi, coriander leaves, 

1 spoon of sugar

mix together and

Let it boil in medium flame for 5 to 10 mts till raw flavour goes.

Then 

add Cauliflower, coriander leaves, close the lid

Let it be in simmer for 5 mts

Serve hot with Garlic Naan, Naan,Pulao,  Roti.....

If Oven is not available,

follow the below link

Cauliflower recipe

Add the fried gobi atlast and follow the same recipe.

Palak Haradhaniya Paneer

First Boil a bunch of cleaned Palak leaves and some coriander leaves for 2 mts in water.

Immediately strain from water, to retain colour

let it cool and grind it

Then heat some oil in a kaddai, season cumin seeds and add 1 well chopped onion

and 2 green chillies

saute well till golden brown

Then addin 1/2 chopped tomatoes and saute with little salt

till it gets messy

Now add some turmeric powder and 1 tbsp of Homemade masala powder

which is the combination of 

cumin,pepper,dhaniya,garammasaalas and chilly

saute for a while and add 1/4 cup of curd, 

mix for 2 mts

Then add in green puree, salt

saute for a while and add required water

When it comes to boiling stage, add a cube of butter and some Homemade kasoori methi

and 150 gms of cubed paneers

leave in simmer for 5 mts and 

Serve hot with Naan , Roti, phulka, Pulao,etc......

Paneer Bhaji

 

To Prepare Bhaji, First chop and cook 2 onions with tomatoes in cooker.

Strain water and make puree

( keep the water Aside )

Then heat some oil in kadaai, Season some cumin seeds,

Addin chopped 1 big onion, Saute well.

Then add 1/2 tsp of Ginger Garlic paste, mix

Add 2 spoons of Pav Bhaji masala powder

1 spoon of Aachi chicken masala powder

1/2 spoon dhaniya powder

1/4 spoon of chilly and

turmeric powder

Mix well, Don't get to burnt..

Immediately add the puree, salt and saute well

Add the stored water and allow it to boil till raw flavour goes.

Then add in chopped Paneer pieces (or can scramble and add to have with Pav Bun)

Add 1/4 cup of chopped capsicum, tomato cubes

few kasoorimethi

Mix well , add some sugar for extra taste.

Close with lid for 5 mts in medium flame.

Finally add 2 spoons of butter and sprinkle 

coriander leaves...

serve hot with Pav Bun

Bread Toast, Naan, Phulka, Roti, Pulao.........

Aloo methi Curry

Preparation Method

cook chopped 2 onions, 2 tomatoes and cashews in cooker , 

grind to paste without water and keep aside.

Peel , chop and Boil 2 Potatoes and keep aside

Heat a kadaai,

Season some cumin seeds with oil

add 1 chopped onion, saute well

add 1 cup of chopped methileaves, saute well

and add turmericpowder,

1/2 tbsp of masala-powder (click here for recipe)

mix well

Addin pureed oniontomato paste, saute well

Add cooked Potato with its water and even add oniontomato cooked water.

Add salt and allow it to boil 5 mts 

Finally add a cube of butter and Switch off Flame.

Serve hot with Roti,phulka,pulao......

Methi toor dal

Preparation

Cook 1/2 cup toor dal and keep aside.

Heat a pan, add some oil, season mustard seeds ,curryleaves and cumin seeds.

Addin chopped onion , 3 greenchillies and 3 flakes of minced garlic

Saute well, 

Then Add 1 cup of chopped methileaves, tumeric powder, few sambarpowder, 

mix well together

addin dal, salt and cook in medium flame for 5 mts.

Serve hot with ghee rice, chapathi.....

Chole Methi curry

Preparation Method

Soak 1 cup of Chenna and cook with salt.

cook chopped 2 onions, 2 tomatoes and cashews in cooker , 

grind to paste without water and keep aside.

Heat a kadaai,

Season some cumin seeds with oil

add 1 chopped onion, saute well

add 1 cup of chopped methileaves, saute well

add 1/2 spoon of gingergarlic paste and 

1/2 tbsp of masala-powder (click here for recipe)

mix well

Addin pureed oniontomato paste, saute well

Once sauted , add in cooked chenna with water, salt

let it boil altogether for 5 mts.

Finally sprinkle some coriander leaves and sugar.

Serve hot with Naan, roti, pulao,    ............

Hara dhaniya Brussel sprouts kuruma

Preparation

Clean and quarter the Brussel sprouts.

Saute the chopped onion (1) and 2 greenchillies with some oil.

When sauted , off stove and immediately add in cleaned 1/2 cup coriander leaves

1/2 spoon of gingergarlic paste

1 spoon of dhaniya powder

turmeric powder, cashewnuts

1/4 cup of scrapped coconut

1 spoon of any Chickenmasala powder or garammasala powder

Mix altogether and grind to paste.

Then heat a kadaai, add some oil

season some mustard seeds and cumin powder

Add in 1 chopped onion with 1 cup of Brussel sprouts, Saute 

Add in 1/2 cup of cooked Sweetcorn kernels, salt

Close with lid and leave till 1/2 cooked

Then add in some diced tomatoes, saute lightly

Add the grounded paste, saute well

Then add some water and salt , let it boil

Here I sprinked some paav bhaji masala powder for additional flavour,

Let the gravey boil in simmer for 5 mts with lids closed.

Sprinkle coriander leaves finally 

and 

serve with

Roti, pulao, Idiyappam, .........