Skip to main content

ALOO GOBHI CURRY

Aloo Gobhi curry
Ingredients
300 g Gobhi(Cauliflower)
200 g aloo(potatoes
100 g peas
2 small onion
2-3 tomatoes
4-4 garlic cloves
1 small 1 '' inch piece of ginger
2-3 green chilli
1/4 t turmeric powder
1 t redchilli powder
1 t coriander powder
1/4 t jeera powder
1/4 t garam masala powder
few fresh coriander leaves
METHOD
  • Cut cauliflower in to florets.
  • peel and cut the potatoes in a large piece
  • grate onion
  • crush ginger,garlic and green chilli
  • chop tomatoes finely
  • heat ghee or oil in a pan and fry the onion till it golden brown
  • add crushed garlic,ginger and green chilli fry for few minutes.
  • then add the tomatoes.and cook till the tomatoes are soft
  • now add redchilli powder,turmeric powder,coriander powder,cumin seeds powder,a garam masala powder and salt.stir well
  • add the califlower ,peas and potatoes and saute for 3-4 minutes.mix well and add 1 cup of water ,cover and cook for medium heat till the vegetable cook tender and the gravy is thick .if necessary add water.
  • serve garnish with fresh coriander leaves.

Labels:

Comments

Post a Comment

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.
Post a Comment
Read more

ONION VADAKAM

ONION VADAKAM (VENGAYA VADAKAM) Ingredients 1 kg onion (baby onion) 200 g urad dal 100 g green chilli 2 t cumin seeds 2 garlic cloves few curry leaves 15 g coriander leaves salt to taste METHOD Chop the onion,soak the urad dal 10 - 20 minutes grind the green chilli, garlic, cuminseeds,coriander leaves and curry leaves, to a paste and add the urad dal grind for few minutes and add the onion and salt ,grind few minutes. make small vada size on a polythene sheet spread in the sun.dry well and store
Post a Comment
Read more

PARUTHIPAL KANJI

 PARUTHIPAL KANJI  cotton seeds kheer PARUTHIPAL KANJI(paruth-tamil -cotton seeds-pal-milk-kanji-kheer ) Paruthi pal is another drink (KEER)prepared by cotton seeds, flour of raw rice, coconut and jaggery. PARUTHIPAL KANJI Ingredients 1 cup paruthi (cotton seeds) 1/4 cup rice 3-4 tsp cup fresh coconuts 1/2 cup coconuts milk 1 tsp dry ginger powder 1/2 tsp green cardamom powder 1-2 cup jaggery or karupatti 3-4 tsp coconuts pieces a pinch of salt METHOD Clean and wash the cotton seeds,and soak the cotton seeds and rice separately over night or 8 hours, Next day add water grind the cotton seeds and take out the juice(cotton seeds milk). Grind the rice and fresh coconut on rava Constancy, Powdered the jaggery .(bring to boil 2 cup water add the 1 cup jaggery )and filter and get clean jaggery syrup. Add the green cardamon powder,,dry ginger powder,pinch of salt and keep aside. Take 2 piece of coconut cut it very small pieces and fry little ghee.(the coconut p
Post a Comment
Read more