|
 ADITYA BASIC POWDERS
Dal Paneer
Ingredients
Paneer
- 100 gms
Black gram dhal - 1 cup
Onion - 100 gms
Tomato -
100 gms
Green chillies - 2 nos
Chilly powder - ½
tsp
Turmeric powder - ½ tsp
Cumin - ½ tsp
Oil - 20
ml
Salt - to taste
Coriander leaves - 1 sprig
Method
Soak the
dhal for one hour and boil along with salt and turmeric powder till
tender and remove excess water. Soak the fried paneer cubes in warm
water for 10 minutes. Heat the oil add Cumin chopped onion and fry
for two minutes. Add chopped tomato, green chillies and chilly
powder. Add salt if required and add the boiled dhal and fried
paneer. Allow to simmer for two minutes. Serve hot garnished with
chopped coriander leaves.
Bindi Fry
Ingredients
Ladies
Finger - 500 gms
Green Chillies - 2 Nos
Cumin Powder - 10
gms
Chilli Powder - 25 gms
Salt - 20 gms ( to taste)
Oil -
50-75 ml
Method
Wash and
Finely Chop Ladies Finger and green chillies. Heat oil add Cumin
powder, ladies finger and green chillies and fry well until crisp.
Then add chilli powder and salt to taste and mix well for few
minutes and serve hot.
Peas and Cauliflower Curry
Ingredients
Green
peas - 250 gms
Cauliflower - 250 gms
Onion - 100 gms
Tomato
- 100 gms
Chilli powder - 10 gms
Coriander powder - 30
gms
Turmeric powder - ½ tsp
Salt - 20 gms ( to taste)
Oil -
50 ml
Method
Wash and
prepare vegetables. Slice onion and tomato. Heat oil fry onion along
with Turmeric powder, chilly powder, coriander powder and salt to
taste. When oil separates add peas and cauliflower. Sauté and add
chopped tomatoes. To the same add enough water for the vegetables to
cook tender. When it is done serve hot garnished with chopped
coriander leaves and topped with ½ tsp of ghee.
Brinjal and potato Curry
Ingredients
Potato
- 200 gms
Brinjal - 200 gms
Cumin - 5 gms.
Tomato - 100
gms
Onion - 50 gms
Chilly powder - 50 gms
Turmeric powder -
50 gms
Oil - 30 ml
Salt - 10 gms ( to taste)
Method
Wash, peel
and cut potatoes in to cubes. Cut brinjal into quarters. Finely chop
onions and tomato. Heat oil, add Cumin, onion and fry till golden
brown and add chopped tomato. Sauté well with Turmeric powder,
Chilly powder and enough salt to taste. When oil separates add
enough water to cook the vegetables till tender. When water is
absorbed vegetables are cooked, serve hot garnished with fried Curry
leaves.
|
|
|
ADITYA CURRY MASALA
Paneer Kofta Curry
Ingredients
Paneer
- 200 gms
Green Chillies - 2-3 Nos
Onion - 200 gms
Tomato -
250 gms
Cashew nuts - 50 gms
Ginger - 10 gms
Cumin - 5
gms
Aditya Curry Masala - 15 gms
Salt - 15 gms
Oil - 70
ml
Coriander Leaves - ¼ bunch
Dry Methi leaves - 1 gm /a big
pinch
Method
Soak Paneer
in warm water to become soft. Finely chop half a quantity of Onion.
Boil remaining onion and grind finely. Blanch the tomatoes, remove
the skin and grind finely. Soak cashew nut in warm water and finely
grind. Heat oil, add cumin, chopped onion and slit green chillies,
sauté to golden brown colour. Add ground onion, Tomato, salt and
Aditya Curry Masala. Add little water and to thicken the gravy add
the ground cashew paste and simmer for few minutes. When raw flavour
goes away, add the paneer cubes, mix well and check for seasoning.
Now add crushed dry methi leaves on top of the gravy remove from
fire, serve hot garnished with chopped Coriander leaves and Julienne
of Ginger. Add a teaspoon of Butter on top of the gravy to give more
aroma.
Mixed Vegetable Curry
Ingredients
Carrots
- 150 gms
Beans - 150 gms
Cauliflower - 100 gms
Green peas
- 100 gms
Potatoes - 100 gms
Green Chillies - 3 nos
Onion -
150 gms
Tomato - 100 gms
Garlic flakes - 4-5 nos
Sugar - 1
tsp
Salt - 15 gms ( to taste)
Lemon - ½ No
Aditya Curry
Masala- 10 gms/ 2 tbl spoon
Oil - 50 ml
Coriander leaves - 1
sprig
Method
Wash, cut
and prepare the vegetables. Chop 50 gms onion and boil the remaining
and grind finely. Blanch the tomatoes and grind finely. Slit green
chillies and finely chop the garlic flakes. Heat oil, add chopped
garlic flakes, slit green chillis, onion and fry till golden colour.
Now add the prepared vegetables. Along with add the salt and sugar.
Sauté well with ground onion tomato paste and Aditya Curry powder.
Add lime juice and enough water to cook the vegetables till tender
and simmer for few minutes. When it is done serve hot garnished with
chopped Coriander leaves.
Cashew Potato Curry
Ingredients
Potatoes - 200 gms
Cashew nuts - 100 gms
Onion -
200 gms
Green Chillies - 2 Nos
Lime - ½ no
Garlic Flakes -
4 Flakes
Coconut - ½ no
Oil - 50 ml
Salt - 15 gms (to
taste)
Aditya Curry Masala - 10 gms
Method
Peel and cut
the potatoes in to even sizes. Soak Cashew nuts in warm water. Grate
coconut, grind and extract the milk twice. Chop the onions, Green
chillies, ginger and garlic. Boil potatoes and Cashew nuts in the
second extraction of coconut milk. Heat oil, add the chopped
vegetables and sauté well with 10 gms of Aditya Curry Masala. Add
the cooked potatoes, cashew nuts and salt to taste. Add the first
extraction of the coconut milk and simmer for 5-7 minutes. Serve hot
garnished with chopped Coriander leaves.
Paneer Gosht
Ingredients
Paneer
- 250 gms
Tomato - 100 gms
Onion - 100 gms
Turmeric powder-
a pinch
Green chillies - 2 nos
Curry Masala - 1 tbls
spoon
Oil - 20 ml
Salt - to taste
Coriander leaves - 1
sprig
Method
Grate and
smash the paneer. Finely chop the onion, tomato and slit the green
chillies. Heat oil add onion, green chillies and fry till golden
brown. Add tomato, turmeric powder and Aditya Curry Masala. Cook for
few minutes and add the smashed paneer. Allow it in the fire for few
minutes and serve hot garnished with finely chopped coriander leaves
and onion.
 Go to Main
Recipes Menu
|
|
