CURD GRAVY

Ingredients

2 cups of fresh thick curd
4 tbsp oil
3-4 Tej patta
2 black cardamom
2 sticks cinnamon
8-10 black pepper
2 cloves
1/4 tsp turmeric powder
Salt as per taste
1 tsp Red chilli powder
2 tbsp coriander powder
2 tsp corn flour

For Garnishing
Coriander leaves

Method

• Beat the curd and keep aside. Take black pepper, black cardamom, green cardamom, cloves and cinnamon in a mixer and grind coarsely.
• Mix the corn flour in 2tbsp water.
• Make a paste of red chilli powder, salt, turmeric powder and coriander powder  with 2 tbsp water.
• Heat oil in a pan. Add coarsely grounded spices and cumin seeds.
• When seeds crackle add tejpatta and spices paste.
• Fry for a while and beaten curd. Stir continously.
• After 2 minutes add cornflour paste and fry till oil separate.
• Mix 2 cups of water and bring to boil.
• Stir continuously for 2 minutes more. take off from flame. Garnish with coriander leaves.

Options for Serving

1. With corn

• Take 100 gm corn and boil in water till tender. 
• Drain extra water and grind coarsely in hand grinder, and add it to the curry.

2. With Potato

•  Take 12-14 baby potatoes. peel and was. Prick with fork. dip in salted water for 15 minutes. take out and wipe with a clean cloth.
• Heat 6 tbsp oil in a pan fry these potatoes till cooked and turn light brown. 
• Add potatoes to the gravy.

3 With Chana Daal

• Wash 1 cup of chana daal and cook with 1 full cup of water in pressure cooker for 5 minutes.
• Cooked daal add to the gravy.

COCONUT GRAVY

Ingredient
1 cup coconut milk
2 tbsp gram flour
1/2 tsp salt
1/4 tsp red chilli powder
A pinch of turmeric
5-6 Dry red chillies
A few curry leaves
1/2 tsp cumin seeds
A pinch of hing
1 tsp oil
1 tsp mustard seeds

For Garnishing
 Chopped Onions
Tomatoes 
Coriander leaves

Method

• Add gram flour to the coconut milk and mix well.
• Add 1 cup of water and boil on low flame till thick.
• Add salt, turmeric and red chilli powder.
• Heat oil, put cumin seeds, hing, mustard seeds, curry leaves and whole red chillies.
• Pour this into in a kadahi.
• Decorate with onion, tomato and coriander leaves.

Options for serving

1. Put 2 cups of boiled Rajma in a serving dish and pour the  gravy over it and serve.
2. Put 2 cups of boiled noodles in a bowl and pour gravy over it and serve.
3. Put 2 cups of boondi in dish pour gravy over it and serve.
4. Put 2 cups of mixed green  vegetables in a serving dish, pour the gravy over it and serve.

DRY FRUIT GRAVY

Ingredients

1/2 cup mix dry fruits of your choice
4-5 black cardamom
2 1/2 cups milk
1/2 cup malai
1/2 tsp salt
1/2 tsp black pepper powder
1/4 tsp sugar
2 tbsp oil

Method

1. Soak the dry fruits in 1 cup of milk for 5-6 hours. Grind them into a smooth paste.
2. Heat the oil and add cardamom, malai and mix well fry till oil floats.
3. On slow heat add dry fruits paste and simmer for 5 minutes.
4. Add milk , mix and cook till thick.
5. Sprinkle salt, sugar and pepper. Mix well.

Options for serving

1. Add plain or fried paneer pieces to the gravy.
2. Add gravy to fried tomatoes.
3. Add boiled noodles to the gravy.
4. Add fried chicken to the gravy.
5. Add baked mutton balls to the gravy.

COCONUT MILK GRAVY

Ingredients

1 coconut
6 Ripe Tomatoes
4 green chillies
1 inch Ginger
10 pieces of garlic
3 onions
2 dry red chillies
2 tbsp oil
1/2 tsp salt

Method
          

• Grate the coconut. Grind it to a fine paste and keep aside.
• Extract 1 cup of thick and 1 cup of thin coconut milk by slowly adding 1 1/2 cup of warm water and grinding the remaining coconut.
• Slit green chillies in halves and slice the garlic flakes. Soak the red chillies in 1/2 cup of the water for 20 minutes.
• When soft, mash and strain out the water for colour.
• Heat Oil in vessel fry the ginger, garlic flakes, green chillies and chopped onion.
• Scald the tomato and remove the skin. Cut into thick slices and put into the masala and fry slightly.
• Add salt and coconut paste. fry a little more. Add thin coconut milk and cook for 5 minutes.
• Add the thick coconut milk and the chilli water. Lower the flame. Remove after 5 minutes.

Options  for Serving

1. With Carrot

• 400 gm carrots wash and peel, cut it into small pieces and mix the gravy.
• Add 1/2 cup of water. Keep it on slow flame. Cover it and cook till it is tender. 
• Sprinkle coriander leaves and green chillies. keep covered for some time. Serve hot.

 2. With Potato 

•  500 gm potato wash and peel it. Cut them into small pieces and add them to the gravy.
• Mix well. Add 1 cup of water and cook until tender

3. With Cauliflower

• 500 gm cauliflower wash it and cut into a small florets.
• Add to the gravy and mix well.
• Pour 1/2 cup of water and cook until tender.
• Put some chopped coriander leaves, green chillies and small pieces of grated ginger  .

 

ONION AND TOMATOES GRAVY

Ingredients
2 big Onions ( Chopped)
2 big Tomatoes ( peeled and chopped)
4 flackes of garlic
1 big slice of ginger
1 big cup of curd
1/2 tsp salt
1/3 tsp red chilli powder
1 big tbsp oil
1/3 tsp dry coriander
1/3 tsp Garam Masala
2-3 Green chillies
Coriander Leaves

Method
   

1. Fry chopped onion in a little ghee till golden brown. Add ginger garlic paste, curd and one cup water.
2. Cook till dry. Mix well the spices salt, red chilli powder and peeled and choped tomatoes. Stir well till it leaves ghee.
3. Add 1 1/2 cup of water and cook till 1 cup water is left.
4. Transfer the gravy to a vessels.

Options for serving

1. With Peas

• Shell the peas, wash them.Boil the peas in some water. Strain and add the gravy to it.

• Mix well. Add 1-2 cups of water as required. Give a boil and serve hot.

   2. With Paneer

• cut into small cubes and then deep fry in oil/ ghee untill golden brown.
• Add it to gravy and mix well.

   3. With Mashroom

• Soak mushrooms. Boil them in water. wash them and add the gravy.
• Add 2 cups of water. cook on low fire until tender.

   4.  With Kofta

• Boil potatoes, peel them mash and salt, green chillies, ginger, 1 tsp ground spices and coriander leaves.
• Mix well and make small round balls with the mixture.
• Make a batter of flour and dip these Kofta balls into it.
• Deep fry in oil until golden brown.
• Add the Kofta to the gravy and serve hot.

MUSTARD GARLIC GRAVY

Ingredients

1 onion
1 pod garlic
1/2 cup milk
2 tbsp malai
1/2 cup fresh curd
1 green chilli
1 tsp salt
1/2 tsp mustard powder

For Garnishing

Chopped onions
Tomatoes 
Capsicum

Method
   

1. Make a paste of onion, garlic and green chillies.
2. Heat oil, cook onion garlic paste till slightly brown. Cool it.
3. Mix milk, curd and malai and beat well.
4. Add garlic paste, salt, pepper and mustard powder. Mix well. 
5. Garnish and serve.

Option for Serving

1. Put 12-15 moong daal pakoris in a dish, pour gravy and serve.
2. Put wedges of 2 boiled eggs in a ish , pour gravy and serve.
3. Put 2 cups of boiled carrots and cauliflower in a bowl , pour gravy and serve.
4. Put 2 cups of boiled macaroni in a dish , pou gravy over it and serve.
5. Put 2 cups of boiled potatoes cut into round pieces, pour gravy over it and serve.