Capsicum masala|capsicum masala recipe

Capsicum masala recipe:

Capsicum masala recipe: Ingredients:

capsicum - 8
onions -2
tomatoes - 2
ginger garlic paste - 1 table spoon
red chilli powder - 1 table spoon
salt to taste
oil -2 table spoon
ghee - 2 table spoon
garam masala - 1/2 table spoon

capsicum masala recipe: Method:

Cut capsicum and onions length wise.

Take a pan with oil and ghee add mustard seeds to it when they splutter add onions and capsicum steam cook closing the lid, when they are half done add tomatoes, ginger garlic paste saute for a minute add garam masala, chilli powder, salt, 1/2 cup of water and boil for 2 minutes, serve hot.

* Variation: You can add 1/2 cup of curds when you add water for special taste

Masala dhal Recipe | Masala Dhal Recipes

Masala dhal Recipe

Masala Dhal Recipe: Ingredients:

Red Gram Dhal - 1 cup (toor dhal)

Broken green gram dhal - 1 cup (moong dhal)

Black gram dhal  - 1 table spoon
Red chillies - 8
cinnamon - 1 inch
cloves - 3
coriander seeds - 1 table spoon
cumin seeds - 1 table spoon
ginger - 1 inch
garlic 10 flakes
black pepper  - 6
onions -  3
tomatoes - 2
oil 2 table spoon
ghee - 2 table spoon

Masala dhal Recipe - Method:
Wash all the dhals and cook in the pressure cooker for 3 whistles, mash well and keep aside. cut onions and tomatoes into square shape and keep aside.
powder all the masala spices along with ginger and garlic
take a pan with oil and ghee add 2 table cumin seeds to it, follwed up by onions fry for 3 minutes add tomatoes fry for a minute add the powder done in the mixie and fry for 2 mins. now add the mashed dhals 1 cup of water boil well and serve hot with coriander on the top.

Variation: squeeze lemon on the top for taste.

You can cook the same using only red gram dhal.

Kaju Masala Recipe, Kaju Masala preparation

Kaju Masala Recipe:

Kaju Masala Recipe: Ingredients:

Cashew Nuts - 1/2 cup
Ghee - 3 table spoon, onions - 2
Plain Khowa (mawa) - 3 table spoon
cardamom -2
cinnamon -1 inch, cloves - 4
sugar - 1/2 tea spoon (optional)
salt to taste
coriander seeds -  1 table spoon.

Ginger - 1 inch, red chillies - 8
Almonds - 4



Kaju Masala Recipe Preparation method: Paste almonds, red chilies, coriander seeds, ginger finely
Cut cashewnuts into pieces and fry them till light brown in a 1/2 tea spoon of oil and keep aside. chop onions.

Fry khowa in a heavy bottom pan till it turns light brown clour, keep aside.

Take a pan with ghee for a while now add finely chopped onions fry till they turn translucent add the paste run in the mixie and fry for 1 minute, continuing frying add the fried khowa, 1 cup of water, salt, sugar, cashewnuts and boil till thick for 5 minutes serve hot with butter naan or kulchas.

Navaratna Kurma Recipes, Navaratna kurma recipe

Navaratna kurma recipes

Navaratna kurma recipes Ingredients:

Onions: 3
Tomatoes: 3
Ginger Garlic paste  - 1 table spoon
Carrot - 2
Beans - Little
Green Peas - Little
Oil - 4 Table spoon
Potatoes - 2
Garam Masala -1 table spoon
Red chilli powder - 2 table spoon
Cream - 2 table spoon
Milk -  1 cup
Salt -  to taste
Cauliflower - little
Beetroot - little
Chow Chow little
Cashewnuts 25 gm (Powder)

Navaratna kurma recipe - Preparation Method:

Cook carrot, beans, cauliflower, chow-chow, peas, beetroot, potatoes in pressure cooker after cutting into small square pieces.

Run onions and tomatoes in the mixie.

Take a pan with oil in it, add the ground paste, ginger garlic paste to it fry for 5 minutes. Now add all the masala salt, chilli powder, cashew nut powder, milk, and boil for 2 minutes, gradually add all the vegetables and boil for 2 minutes. just before you serve garnish on the top with beaten cream and coriander.

** Variation: cut cashewnuts, pineapple and some raisins must be used while serving on the top of the kurma

Bendi Masala Recipes

Bendi Masala Recipes

Bendi Masala Recipes Ingredients:
Ladies Fingers - 1/4 Kg
Onions - 2
Tomato - 2
Cream -2 spoon
Coriander Powder -1 spoon
Cumin Powder - 1 Tea spoon
Ginger garlic paste -1 table spoon
Oil - 2 table spoon
Ghee -2 table spoon
Red Chilli Powder -1 table spoon
Green Chillies -2
Salt to taste

Bendi Masala Recipes method:

Cut ladies fingers into length wise and deep fry in oil and keep aside.
Run tomatoes n the mixie and get puree, chop onions finely
IN a pan take oil and ghee add a tea spoon of cumin seeds to it now add onions fry for 2 minutes add tomato puree, green chillies and ginger garlic paste fry for 2 minutes and add all dry powders fry for a while and add 1/2 cup of water, beaten cream, deep fried ladies fingers and boil for 5 minutes, serve hot with roti's, naans, parota's

top 20 tasty Curries

Bendi Masala
Navratna Kurma
Kaju masala
Masala dhal
Capsicum masala
Paneer kali mirch masala
Shahi nawabi paneer
Ridge gourd curry
Chow chow sabji
Vegetable special
Peas Masala
Tomato Kurma
Chenna Masala
Vegetable Chalna curry
Dhal fry
Ladies finger masala
Aloo mutter
Gobi mutter masala
spicy gobi
paneer butter masala

General Tips for Preparation of Curries and Sambar's Rasam's

Use Curry in seasonings and coriander leaves while you serve.

Use vegetable and dhal cooked water for some or other preparations as they are nutrient contented better do not waste the nutrients.

When you use fresh coconut for grinding in the mixie better do not over fry the ground paste or masala as it turns dry and lacks taste.

If the ground masala or paste sticks to the pan it seems the quantity of fat used for frying is less in the curry so add little oil while frying.

If salt is excess in any curry add a cut raw potato in it for half an hour and take it out it removes the excess salt.

You must keep garam masala, masala powders, sambar powder prepared in air tight containers so that it will be helpful for you to cook faster.

Some times for NID preparations you can preserve ginger garlic paste in the refrigerator for speedy cooking.

Green chilli paste can also be prepared and stored in refrigerator. Wash green chillies wipe them add more rock salt an dgrind into paste and refrigerate it use for emergency.

Even cumin seeds, coriander seeds powder can be done and stored in air tight container.

Try to use vegetables as fresh as possible.