Indian recipes are just perfect for a family gathering and for afternoon lunch. Try out these amazing lipsmacking recipes and make everyone happy!
1 MIXED VEGETABLES IN KADAI GRAVY
Ingredients: 7-8 mushrooms, 1 red capsicum, 1 green capsicum, 1 tomato, cut lengthwise, 1 carrot, medium-sized, 6-8 beans, 6-7 baby corn, 70 g cauliflower, 12 Kashmiri chillies, 2 tsp whole coriander seeds. For the kadai gravy– 2 bay leaves, 10 g green cardamom, 2 tsp garlic, chopped, 2 green chillies, chopped, 200 g tomatoes, 4 tbsp tomato puree, a pinch of kasoori methi, 1 tsp garam masala, 4 tsp oil
Method: Chop the mushrooms, each into two halves. Cut the remaining vegetables into long strips. Heat water in a vessel and bring the vegetables to a boil. Remove and wash the vegetables in cold running water. Heat a frying pan; add the red chillies and coriander seeds and dry-roast on low heat. Crush the roasted chillies and coriander and make a coarse mixture. Keep this kadai masala aside. To prepare the gravy, heat oil in a kadai, add the bay leaves, green cardamom and garlic. Sauté for 2- 3 minutes. Add the roasted kadai masala powder and sauté for a while. Mix in the chopped green chillies and sauté again. Add the chopped tomatoes and sauté for 12 minutes. Mix in the tomato puree, kasoori methi, garam masala, salt and a little water. Let it cook for a while. When the masala starts leaving the sides of the pan, remove from heat and keep it aside. Now heat oil in a separate pan and add the kadai masala powder. Mix in the boiled vegetables and sauté. Add the kadai gravy, fresh coriander and salt. Sprinkle garam masala and check the seasoning. Remove from heat, garnish with tomatoes, ginger juliennes and coriander and serve hot.
2 MUSHROOM KOFTAS IN WALNUT GRAVY
Ingredients: For the koftas-250 g fresh mushrooms, 1 boiled potato, grated, ½ tsp ginger, chopped, 1 small onion, chopped, 1 tbsp plain flour, a pinch of cooking soda, oil for cooking. For the gravy– 70 g walnuts, peeled, 2 onions, boiled, 2 bay leaves, 1 tsp ginger-garlic paste, 2 tbsp poppy seeds paste, 40 g fried brown onion paste, 1 tsp cumin seed powder, 1 tsp chilli powder, ¼ tsp turmeric powder, 2 cardamoms, 3 cloves, 1 stick cinnamon, ½ tsp cumin seeds, ½ tsp sugar, 2 tomatoes, chopped, 10 g fresh coriander, 1 tsp fresh cream, 300 ml oil, for frying, 1 tbsp oil for gravy. For the garnish– 5 g fresh coriander, chopped, 1 tomato, cut into juliennes, 1 tsp cream
Method: To prepare the koftas, first wash the mushrooms. Wipe them dry. Heat oil in a pan and fry the mushrooms. Transfer the fried mushrooms to another vessel. Add the grated potato, chopped ginger and onions and plain flour. Mix well. Heat oil in a pan and deep-fry the koftas. Remove the koftas from the pan once they turn golden brown in colour. To prepare the gravy, first blend the walnuts into a fine paste. Keep the paste aside. Next blend the boiled onions into a smooth paste. In a broad pan, heat oil and add the bay leaves and onion paste. Sauté on low heat for 7-9 minutes; then add the ginger-garlic paste, poppy seeds paste and brown onion paste. Allow it to cook for five minutes. Now add the cumin seed powder, chilli powder, turmeric powder, cardamoms, cloves, cinnamon and cumin seeds. Mix in the prepared walnut paste. Add the curd and check the seasonings. Stir for another 7-8 minutes, then add a little water. When the oil starts leaving the sides of the pan, add the fresh cream and garam masala. Remove from heat, garnish with coriander leaves, tomato and cream and serve.
3 VEG ANARKALI
Ingredients: 3 cups mixed and boiled vegetables (peas, French beans, carrot, cauliflower, baby corn), ½ cup pomegranate seeds, 2 tbsp ghee, 1 tsp carom seeds (ajwain), ¼ tsp asafoetida, 1 tsp garlic paste. For the gravy-8 tomatoes, pureed¼ cup cream, 1 tsp corn flour, 3 tbsp kaju powder, 1 tsp garam masala, 1 tsp red chilli powder, 1 tsp sugar, 2 tbsp coriander leaves, 1 tsp cumin powder, salt to taste
Method: Mix together the ingredients of the gravy and churn the mixture in a blender. Keep aside. Heat ghee in a pan. Add the carom seeds and asafoetida. Sauté and mix in the garlic paste.Mix in the churned gravy and cook for 3-4 minutes. Add the vegetables and pomegranate seeds and cook again for 1-2 minutes. Serve hot.
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