Recipes 😋😋😋

1) Sev thick curry:

Ingredients:

Ready-made sev of your choice 

Half coconut fully scraped 

Salt to taste 

Turmeric powder 

Tikhalal red chilly powder 

Ready-made sabji masala 

Vegetable oil 

Half onion

Two tomatoes 

Ginger-garlic paste

Curry leaves 

Mustard 

Cinnamon stick 

Black pepper 

Cloves 

Water

Tamarind 

Green chilies 

Procedure:

    First soak some tamarind slices in a small bowl of water and keep it aside. Then fry cloves, cinnamon and black pepper in a kadhai with a little oil. Then add chopped onion along with two sliced green chilies. Once the onion turns brown, add chopped tomatoes and fry that too. Then add one teaspoon of ginger-garlic paste. Then add the tamarind water and mix it. Then add salt, one-fourth teaspoon turmeric powder, half teaspoon tikhalal red chilli powder and after that one teaspoon of readymade sabji masala. Mix all of these. After that put the grated coconut on to these. Add only a small quantity of water, since we want a thick gravy. Mix well. Cook all of these in the kadhai, close it with a lid and cook on the lowest flame for just ten minutes. Then switch off the stove and allow the food in the kadhai to cool properly. After that grind this in a mixie-jar. And then add a seasoning of mustard, curry leaves with little bit of hot oil. 

    Serve this dish on a small bowl with toppings of sev of your choice. Serve this with hot steamed white rice.

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2) Vegetable curry:

Ingredients:

Potatoes 

Green peas 

Tomatoes(2)

Salt to taste 

Ready-made shahi paneer masala powder 

Onions

Half grated coconut 

1/4 teaspoon turmeric powder 

Half teaspoon tikhalal red chilly powder 

Ginger

Procedure:

Put the grated coconut in the mixie-jar and put turmeric powder, tikhalal red chilly powder and two teaspoon readymade shahi paneer masala powder. Add chopped tomatoes and half chopped onion. Put a little water and get a paste. Keep it aside. Put three teaspoon of oil and fry until brown half chopped onion. Put salt to taste and turmeric powder and mix well. Add two chopped potatoes and green/white peas and mix well. Add water until the veggies get submerged by it. Mix these well. Cook in the least flame with a lid for the next ten minutes. After that add the initial wet-ground paste. Mix it well. Put the required quantity of water, mix well and heat until it boils. The perfect potato-peas curry is ready. Serve it with boiled white rice.

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3) Kadhi:

Ingredients:

Half kg curd 

Three teaspoon besan

Salt to taste 

Turmeric powder 

Two green chilies 

Curry leaves 

Mustard 

Oil

ginger 

Onion 

Coriander leaves 

Procedure:

In a vessel, add curd, put besan and mix well. Then add salt and turmeric powder. Mix well and keep it aside. In a kadhai, heat a little oil and add chopped onion and green chillies along with ginger. Fry until the onion turns golden brown. Then add the contents of the initial vessel. Mix well. Add the required quantity of water and mix well. Then cook with low flame with no lid for ten minutes. After that add chopped coriander leaves. In another small kadhai, prepare a seasoning of little hot oil, curry leaves and mustard seeds. Add this seasoning to the main kadhai and mix well by stirring. The tastiest kadhi is ready.

     Serve it with boiled white rice and bhaji.

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