Meal maker Tamato curry

Ingredients:  

Meal maker 1 cup

Tomato 5
onion number 2
green chilli  5
coriander powder 2 tps
cumin powder 1tps
ginger garlic paste 1  tps
musturd 1tps
cumin seeds 1tps
curry leaves
coriander leaves
red chilli powder to taste
salt to taste 1
turmaric tsp 1
oil   

Method: 

1. Boil water and add meal maker to boiled water soak it for 15 min. 
2. sqeez the water from meal maker 
3. Add oil to the pan add musturd and cumin seeds, add choped onions green chillies and curry leaves fry it then onions turns to brown color, add ginger garlic paste.
4. Now add tomatoes and salt let tomotoes cook for 10 min so that all the tomatoes will get smash. 
5. After that add coriander powder, cumin powder,turmeric powder, redchilli powder mix it well with tomotoes and add fried meal maker and add some water, let it cook another 10 min,add coriander leaves.    

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Meal maker Tamato curry

Ingredients:  

Meal maker 1 cup

Tomato 5
onion number 2
green chilli  5
coriander powder 2 tps
cumin powder 1tps
ginger garlic paste 1  tps
musturd 1tps
cumin seeds 1tps
curry leaves
coriander leaves
red chilli powder to taste
salt to taste 1
turmaric tsp 1
oil   

Method: 

1. Boil water and add meal maker to boiled water soak it for 15 min. 
2. sqeez the water from meal maker 
3. Add oil to the pan add musturd and cumin seeds, add choped onions green chillies and curry leaves fry it then onions turns to brown color, add ginger garlic paste.
4. Now add tomatoes and salt let tomotoes cook for 10 min so that all the tomatoes will get smash. 
5. After that add coriander powder, cumin powder,turmeric powder, redchilli powder mix it well with tomotoes and add fried meal maker and add some water, let it cook another 10 min,add coriander leaves.    

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Simple Chana Curry

Ingredients:

• half cup dry chana
• 2 medium size tomatoes
• 1 tsp mustard seeds
• 4 no curry leaves
• choped coriender
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• salt to taste
• 1 tbsp oil
• 1 small onion chopped

procedure:

• wash and soak the whole chana for 8 hours.
• wash and cook the soaked chana along with water and 1/4tsp baking soda.
• drain the chana when done.
• grind the tomatoes into puree.
• heat oil in a kadai,add mustard seeds,curry leaves.
• when mustards starts spluttering,add chopped onions,fry till brown.
• add tomatoe puree,salt,turmeric and red chilli powder.
• cook till gravy starts bubbling.Add drained chana.Close the lid.cook till gravy dries and sticks to chana.
• turn off the heat and enjoy with roti,chappathi,naan or puri.

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Simple Chana Curry

Ingredients:

• half cup dry chana
• 2 medium size tomatoes
• 1 tsp mustard seeds
• 4 no curry leaves
• choped coriender
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• salt to taste
• 1 tbsp oil
• 1 small onion chopped

procedure:

• wash and soak the whole chana for 8 hours.
• wash and cook the soaked chana along with water and 1/4tsp baking soda.
• drain the chana when done.
• grind the tomatoes into puree.
• heat oil in a kadai,add mustard seeds,curry leaves.
• when mustards starts spluttering,add chopped onions,fry till brown.
• add tomatoe puree,salt,turmeric and red chilli powder.
• cook till gravy starts bubbling.Add drained chana.Close the lid.cook till gravy dries and sticks to chana.
• turn off the heat and enjoy with roti,chappathi,naan or puri.

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Simple Chana Curry

Ingredients:

• half cup dry chana
• 2 medium size tomatoes
• 1 tsp mustard seeds
• 4 no curry leaves
• choped coriender
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• salt to taste
• 1 tbsp oil
• 1 small onion chopped

procedure:

• wash and soak the whole chana for 8 hours.
• wash and cook the soaked chana along with water and 1/4tsp baking soda.
• drain the chana when done.
• grind the tomatoes into puree.
• heat oil in a kadai,add mustard seeds,curry leaves.
• when mustards starts spluttering,add chopped onions,fry till brown.
• add tomatoe puree,salt,turmeric and red chilli powder.
• cook till gravy starts bubbling.Add drained chana.Close the lid.cook till gravy dries and sticks to chana.
• turn off the heat and enjoy with roti,chappathi,naan or puri.

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Ramzan Spl Recipes

Mirch Ka Salan

Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.

Ingredients:

10 long green chilies
3 large onions
3 tsp. sesame seeds
2 tsp. raw peanuts
2 tsp. unsweetened coconut
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. red chili powder
1/2 tsp. turmeric
1 tsp. ginger
2 tsp. fresh tamarind juice
2 tsp. salt
1 tsp. mustard seeds
1 tsp. urad dal
Few curry leaves
2 whole red chilies
2 tsp. mint
1 tsp. chopped fresh coriander

Method:

1. Cut onions in half and then into small thin slices. Heat 3 tsp. olive oil on medium heat. Fry onions till golden color, stirring constantly. Remove to a plate.
2. In the same oil fry sesame seeds, peanuts and coconut. Grind fried onions, sesame seeds, peanuts, coconut, along with ground coriander, cumin, red chili powder, turmeric, ginger, tamarind juice and salt in a good size food processor. Add just enough water for fine consistency. You may also add some olive oil.
3. Cut (10) green chilies, length-wise or 4 bell peppers in small strips after discarding the ends. Heat 2 tsp. of olive oil in a deep wok. When oil is hot, add curry leaves, mustard seeds, urad dal and red chilies.
4. When mustard seeds pop, add the green chilies. Add mint. And fry for about four minutes. Add the paste from food processor and cook on low flame till the chilies (peppers) are cooked through.
5. Check for salt. You may add few tsps of olive oil while cooking to enhance the taste. Sprinkle with fresh coriander leaves.
6. Serve with Biryani/Pulao rice or rotis.

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Ramzan Spl Recipes

Mirch Ka Salan

Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.

Ingredients:

10 long green chilies
3 large onions
3 tsp. sesame seeds
2 tsp. raw peanuts
2 tsp. unsweetened coconut
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. red chili powder
1/2 tsp. turmeric
1 tsp. ginger
2 tsp. fresh tamarind juice
2 tsp. salt
1 tsp. mustard seeds
1 tsp. urad dal
Few curry leaves
2 whole red chilies
2 tsp. mint
1 tsp. chopped fresh coriander

Method:

1. Cut onions in half and then into small thin slices. Heat 3 tsp. olive oil on medium heat. Fry onions till golden color, stirring constantly. Remove to a plate.
2. In the same oil fry sesame seeds, peanuts and coconut. Grind fried onions, sesame seeds, peanuts, coconut, along with ground coriander, cumin, red chili powder, turmeric, ginger, tamarind juice and salt in a good size food processor. Add just enough water for fine consistency. You may also add some olive oil.
3. Cut (10) green chilies, length-wise or 4 bell peppers in small strips after discarding the ends. Heat 2 tsp. of olive oil in a deep wok. When oil is hot, add curry leaves, mustard seeds, urad dal and red chilies.
4. When mustard seeds pop, add the green chilies. Add mint. And fry for about four minutes. Add the paste from food processor and cook on low flame till the chilies (peppers) are cooked through.
5. Check for salt. You may add few tsps of olive oil while cooking to enhance the taste. Sprinkle with fresh coriander leaves.
6. Serve with Biryani/Pulao rice or rotis.

Read Full Post »

Ramzan Spl Recipes

Mirch Ka Salan

Mirch Ka Salan, a typical Hyderabadi dish is served as a Side-dish with Biryani/Pulao. Mirch Ka Salan is a thick gravy with a tangy taste and made with long Indian green chillies. As the chillies are de-seeded and initially boiled in hot water and later simmered in the gravy, they transfer a wonderful flavor to the gravy and yet do not make it overpoweringly hot.

Ingredients:

10 long green chilies
3 large onions
3 tsp. sesame seeds
2 tsp. raw peanuts
2 tsp. unsweetened coconut
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. red chili powder
1/2 tsp. turmeric
1 tsp. ginger
2 tsp. fresh tamarind juice
2 tsp. salt
1 tsp. mustard seeds
1 tsp. urad dal
Few curry leaves
2 whole red chilies
2 tsp. mint
1 tsp. chopped fresh coriander

Method:

1. Cut onions in half and then into small thin slices. Heat 3 tsp. olive oil on medium heat. Fry onions till golden color, stirring constantly. Remove to a plate.
2. In the same oil fry sesame seeds, peanuts and coconut. Grind fried onions, sesame seeds, peanuts, coconut, along with ground coriander, cumin, red chili powder, turmeric, ginger, tamarind juice and salt in a good size food processor. Add just enough water for fine consistency. You may also add some olive oil.
3. Cut (10) green chilies, length-wise or 4 bell peppers in small strips after discarding the ends. Heat 2 tsp. of olive oil in a deep wok. When oil is hot, add curry leaves, mustard seeds, urad dal and red chilies.
4. When mustard seeds pop, add the green chilies. Add mint. And fry for about four minutes. Add the paste from food processor and cook on low flame till the chilies (peppers) are cooked through.
5. Check for salt. You may add few tsps of olive oil while cooking to enhance the taste. Sprinkle with fresh coriander leaves.
6. Serve with Biryani/Pulao rice or rotis.

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Madras Sambar

Ingredients :

Tur dal – 100gms
Sambar Masala – 3 tablespoons
Drumstick – 2 (medium sized)
Lady’s finger – 3 (cut into small pieces)
Brinjal – 1
Medium Onion – 1 (Cut into 6 pieces)
Medium sized potato – 1 (peeled and cut into very small pieces)
Curry leaves – 10
Coriander leaves – 1 table spoon (chopped)
Garlic – 1 teaspoon (chopped)
Dried red chilli – 2 Cut into pieces
Salt – 1/2 tablespoon
Tomatoes – 2 (medium sized cut into pieces)
Tarmarind – size of a lime soaked in 1/2 cup water
Methi Seeds – 1/4 tablespoon
oil or Ghee – 2 table spoon
Mustard Seeds – 1 teaspoon

Procedure :

Cook Toor Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady’s finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

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Madras Sambar

Ingredients :


Tur dal – 100gms
Sambar Masala – 3 tablespoons
Drumstick – 2 (medium sized)
Lady’s finger – 3 (cut into small pieces)
Brinjal – 1
Medium Onion – 1 (Cut into 6 pieces)
Medium sized potato – 1 (peeled and cut into very small pieces)
Curry leaves – 10
Coriander leaves – 1 table spoon (chopped)
Garlic – 1 teaspoon (chopped)
Dried red chilli – 2 Cut into pieces
Salt – 1/2 tablespoon
Tomatoes – 2 (medium sized cut into pieces)
Tarmarind – size of a lime soaked in 1/2 cup water
Methi Seeds – 1/4 tablespoon
oil or Ghee – 2 table spoon
Mustard Seeds – 1 teaspoon




Procedure :


Cook Toor Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady’s finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

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