(H.N. Vijayan)
Raw Banana Curry
Raw bananas: 3, boiled
Tamarind: 10gms
Coconut: 1/2 Grated
Roasted red chilli: 8
1 tsp roasted coriander seeds
Jeera: 1/4tsp
2 flakes of garlic
Turmeric: 1/4tsp
For tempering:
Refined oil: 2tbs
Mustard: 1 tsp
Curry leaves: 5 gms
Garlic: 8 flakes
Red chillies: 2
Peel, cut raw bananas into small pieces and boil in water with tamarind and salt. Grind the coconut, coriander seeds, chillies, jeera, garlic and turmeric into a fine paste. Add the ground masala to the boiled raw banana and cook. Pour the tempering over the curry.
Chicken Korma
Refined oil: 60 ml
Cardamom: 2
Cloves: 2
Cinnamon: 1
Curry Leaves: 3 gms
Grated bottle gourd: 1 cup
Grated red pumpkin: 1 cup
Turmeric: ½ tsp
Tomato puree: 1 cup
Red chilli powder: 1 tsp
Coriander powder: 2 tsp
Jeera powder: 1 tsp
Chicken pieces: 500 gms
Water: As required
Salt: To taste
Chopped coriander to garnish
Heat oil, add cinnamon, cardamom, cloves and curry leaves and sauté. Add grated bottle gourd, grated red pumpkin and cook well till mushy. Add the tomato puree, red chilli powder, turmeric powder, coriander powder, jeera powder and cook well. Add the chicken pieces and required water. Cook till done. Add salt and serve hot, garnished with chopped coriander.
NOTE: Coconut paste (1cup) can be added to make the korma richer
(Asha Bhaskar)
Cauliflower subzi
Cauliflower: 1 Kg
Ginger: 50 gms (more if you like)
Tomatoes: half kg sliced
Turmeric: 1/4 tsp
Salt to taste
Chilli powder: 1/2 tsp
Oil: 2 tbs
Dhania
Method: Heat 2 tbs of oil, add the julienned ginger and haldi. Add tomatoes and cook till they are soft and mushy. Add the cauliflower and salt. Cover and cook for 10 minutes. Add chilli powder. Cover and cook till the vegetable is completely cooked. Remove the lid and cook for the last couple of minutes. Garnish with chopped coriander.
Gravy: (Makhni gravy for Jains)
Tomato: 1/2 Kg
Half inch piece of Cinnamon
Cloves: 2
Green cardamom: 1
Red chillies: 5
Cashew nut: 50 gms
1” piece of ginger
Oil: 1 tbs
Take a little oil, sauté all the ingredients together. Grind together into paste and keep aside (NO water to be added). This forms a basic makhni gravy without the onion and garlic. It can be used as the base for any vegetable/paneer or even eggs.
Parboil 1/4 Kg cauliflower, a handful of peas and a chopped carrot. You could also use boiled potatoes/ paneer or eggs. Saute these vegetables in a tablespoon of ghee, and chopped capsicum. Set aside. To season, add half teaspoon of kasuri methi and a quarter teaspoon of Kashmiri mirchi to hot oil. Add the paste and after a minute add half a litre of milk and bring to boil. Finally add the vegetables.
Madhu Wadhwa
Baingan Ka Saalan
Small brinjal: 1/2kg
Peanuts: 1/4cup
Coconut (roasted): 1/4cup
Grated ginger: 3 tbs
Sesame seeds (lightly roasted): 1 tbs
A pinch of asafoetida: ½
Beaten curd: ½ cup
Turmeric: 1 teaspoon
Jeera powder
Coriander powder: 1 tsp
Extract of marble sized ball of tamarind
½ tsp garam masala
Oil: 5 tablespoons
Salt to taste
Heat oil, add asafoetida. Sauté the brinjals, keep aside. Make a paste out of the roasted peanuts, coconut, sesame seeds and ginger. Cook the paste till the oil separates. Add turmeric, jeera and dhania powder to the curd along with salt and mix well. Add curd mix to the saalan and cook for 3-4 minutes. Add the fried brinjals and cook covered for 5 minutes. Add tamarind extract and garam masala. Add water to adjust gravy to required consistency. Simmer for 10 minutes and serve hot.
Pudine Wala Garam Aloo Ka Chaat
Baby potatoes, boiled & peeled: 250 grams
Oil: 6 tablespoons
Cashew nuts: 50 grams
1 bunch mint leaves
Green chillies: 10
Thick yoghurt: 6 tablespoons
Small piece ginger
Black salt: 1 tsp
Cumin powder: 2 tsp
Chaat masala: 2 tsp
Salt to taste, juice of 2 lemons
FOR THE GARNISHING:
Chaat masala to taste
Mint leaves chopped: 1 tbs
Green chillies: 8-10 slit length wise
Heat the oil in a non-stick pan. Add the baby potatoes & stir fry on low heat till the potatoes change colour & become a little crisp on the. Grind the cashew nuts, mint leaves, green chillies, yoghurt, ginger & black salt to a paste. Add the chutney and dry masalas (cumin powder, chaat masala and salt) to the fried potatoes and stir for 2-3 minutes till the potatoes are nicely coated. Add lime juice to it. Serve hot, garnished with chaat masala, mint leaves and green chillies.
(Chef Ashok)
VEGETABLE KORMA
Carrot – 50 gms
Beans - 50 gms
Cauliflower – 50 gms
Green chilli - 10 gms
Ginger - 10 gms
Coconut paste – 40 gms
Cashewnut paste – 20 gms
Khus khus paste – 10 gms
Garam masala whole – 10 gms
Oil - 40 mls
Coriander leaves – 5 gms
Turmeric powder – 2 gms
Jeera Whole – 2 gms
Method:
Prepare the vegetable. Make a paste of coconut, cashewnut, khuskhus.
Heat oil, add garam masala. Then add jeera, green chilly.
Add Ginger. Add the boiled vegetable and turmeric powder.
Add the rest of the paste. Allow to simmer.
Finish with chopped coriander leaves.
SOUTHERN CHICKEN CURRY
Chicken curry cut – 200 gms
Garam masala – 10 gms
Potato peeled – 70 gms
Saunf – 10 gms
Coconut milk – 80 ml
Tamarind pulp – 30 ml
Turmeric powder – 3 gms
Green chilli – 5 gms
Pepper powder – 2 gms
Oil – 20 ml
Ginger – 5 gms
Method:
Heat oil, add ginger, green chilly, garam masala.
Add potato, masala powder and chicken.
Let the chicken cook.
Add coconut paste. Once gravy is ready, finish with tamarind pulp.
