Soya Chaap Curry
Servings - 2 - 3
INGREDIENTS
Water - 1.5 litres
Soya chaap - 500 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Oil - 2 tablespoons
Oil - 40 milliliters
Bay leaf - 1
Onions - 200 grams
Tomato - 370 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 700 milliliters
Fresh cream - 40 grams
Coriander - for garnishing
PREPARATION
1. Heat 1.5 litres water in a skillet, add 500 grams soya chaap and bring it to a boil.
2. Remove it from heat and cut it into pieces.
3. Transfer this into a mixing bowl, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
4. Marinate for 10 minutes.
5. Heat 2 tablespoons oil in a skillet, add the marinated soya chaap in it and mix it well.
6. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
7. Remove it from heat and keep aside.
8. Heat 40 milliliters oil in a heavy skillet, add 1 bay leaf and stir well.
9. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 370 grams tomato, 1 tablespoons green chili and mix it well.
11. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon paprika, 1 teaspoon turmeric and mxi it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
15. Transfer this into a blender and blend it into a smooth paste.
16. Transfer this paste into a heavy skillet and stir well.
17. Add 700 milliiters water and stir again.
18. Then, add 40 grams fresh cream and mix it well.
19. Bring it to a boil.
20. Now, add the cooked soya chaap in it and mix it well.
21. Cook for 5 - 7 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot with naan or lachha paratha.
Aloo Kofta Curry
Servings - 2 - 3
INGREDIENTS
Boiled potatoes - 550 grams
Corn starch - 60 grams
Ginger - 1 tablespoon
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Oil - 2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ginger paste - 1 teaspoon
Green chili - 1 teaspoon
Tomato puree - 400 milliliters
Fresh cream - 175 milliliters
Red chili - 1 teaspoon
Water - 100 milliliters
Salt - 1 teaspoon
Garam masala - 1/4 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 550 grams boiled potatoes, 60 grams corn starch, 1 tablespoon ginger, 1/4 teaspoon salt, 1/4 teaspoon red chili and mix well.
2. Take a small portion of it and make small balls.
3. Heat sufficient oil in a heavy skillet and deep fry till golden brown and crisp. Drain on absorbent paper. Keep aside.
4. Heat 2 tablespoons oil in a pot, add 1/2 teaspoon cumin, 1/8 teaspoon asafoetida, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon ginger paste, 1 teaspoon green chili and saute for 2 - 3 minutes or till the mixture thickens.
5. Add 400 milliliters tomato puree and stir well.
6. Now, add 175 milliliters fresh cream, 1 teaspoon red chili and mix well.
7. Add 100 milliliters watering mix again. Bring it to a boil.
8. Add 1 teaspoon salt, 1/4 teaspoon garam masala, 2 tablespoons coriander and mix well.
9. Now, add the fried koftas in it and mix it again.
10. Garnish with coriander.
Baby Corn Peas Masala Curry
Servings - 2 - 3
INGREDIENTS
Cashews - 2 tablespoons
Melon seeds - 1 1/2 tablespoons
Water - 560 milliliters, divided
Baby corn - 200 grams
Oil - 15 milliliters
Cloves - 2 pods
Cinnamon stick - 1
Bay leaf - 1
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 125 grams
Tomato puree - 230 grams
Turmeric - 1/4 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Green peas - 125 grams
Water - 700 milliliters
Garam masala - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 2 tablespoons cashews, 1 1/2 tablespoons melon seeds, 60 milliliters water and soak for 20 minutes.
2. Transfer this into a blender and blend it into a smooth paste.
3. Heat 500 milliliters water in a pan, add 200 grams baby corn and stir well.
4. Bring it to a boil.
5. Remove it from heat and drain the corns.
6. Heat 15 milliliters oil in a skillet, add 2 pods cloves, 1 cinnamon stick, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes on medium heat.
7. Then, add 125 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 230 grams tomato puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/4 teaspoon turmeric and stir well.
11. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 teaspoon red chili and mix it well.
12. Then, add 125 grams green peas, boiled baby corns and mix it well.
13. Now, add 700 milliliters water and mix it again.
14. Cover it with lid and cook for about 10 - 12 minutes.
15. Open the lid and give it a nice stir.
16. Add the blended paste in it and mix it well.
17. Add 1/2 teaspoon garam masala and mix it well.
18. Cook for another 5 - 7 minutes on medium heat.
19. Garnish with coriander.
20. Serve hot with roti.
Soya Chunks Curry
Servings - 2 - 3
INGREDIENTS
Soya chunks - 125 grams
Water - for boiling
Cold water - for soaking
Oil - 2 teaspoons
Onions - 220 grams
Ginger - 15 grams
Garlic cloves - 3
Tomato - 220 grams
Cashews - 8
Oil - 3 teaspoons
Cumin - 1 teaspoon
Bay leaf - 1
Cinnamon stick - 1 inch
Onions - 85 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Water - 350 milliliters
Yogurt - 70 grams
Dried fenugreek leaves - 1 teaspoon
Garam masala - 1/4 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat sufficient water in a pan, add 125 grams soya chunks and boil for 8 - 10 minutes.
2. Transfer this into a bowl of cold water.
3. Allow to rest for 10 minutes and squeeze completely.
4. Heat 2 teaspoons oil in a pot, add 220 grams onions and fry till translucent.
5. Add 15 grams ginger, 3 garlic cloves and saute for 3 - 5 minutes.
6. Then, add 220 grams tomato and saute till it turns soft and pulpy.
7. Add 8 cashews and mix it well.
8. Transfer this mixture into a blender and blend well.
9. Heat 3 teaspoons oil in a another pot, add 1 teaspoon cumin, 1 bay leaf, 1 inch cinnamon stick and stir well.
10. Add 85 grams onions and fry till translucent.
11. Then, add 1/2 teaspoon turmeric and stir well.
12. Add 1 teaspoon red chili and mix it well.
13. Now, add the blended mixture in it and mix it again.
14. Add 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
15. Add 350 milliliters water, 70 grams yogurt and stir well.
16. Now, add the soya chunks and mix it well.
17. Cover it with lid and cook for 10 minutes.
18. Add 1 teaspoon dried fenugreek leaves, 1/4 teaspoon garam masala and mix it well.
19. Garnish with coriander.
20. Serve hot with roti.
Baby Corn & Mushroom Masala Curry
Servings - 2 - 3
INGREDIENTS
Water - 500 milliliters
Salt - 1/4 teaspoon
Baby corn - 200 grams
Oil - 2 teaspoons
Mushrooms - 170 grams
Salt - 1/4 teaspoon
Oil - 15 milliliters
Garlic - 1 1/2 teaspoons
Ginger - 1 1/2 teaspoons
Green chili - 2
Onions - 110 grams
Tomato - 220 grams
Turmeric - 1/2 teaspoon
Oil - 15 milliliters
Cloves - 5 pods
Cardamom - 3 pods
Cinnamon stick - 1
Bay leaf - 1
Cashews - 15 grams
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 700 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 1/2 teaspoons
Fresh cream - 2 tablespoons
Coriander - 1 1/2 tablespoons
PREPARATION
1. Take a pan, add 500 milliliters water, 1/4 teaspoon salt, 200 grams baby corn and mix it well.
2. Bring it to a boil.
3. Remove it from heat. Drain and keep aside.
4. Heat 2 teaspoons oil in a pan, add 170 grams mushrooms, 1/4 teaspoon salt and mix it well.
5. Saute the mushrooms for 7 - 10 minutes or until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat 15 milliliters oil in a skillet, add 1 1/2 teaspoons garlic, 1 1/2 teaspoons ginger, 2 green chili and stir for 1 - 2 minutes.
8. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 220 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/2 teaspoon turmeric and mix it well.
12. Remove it from heat and transfer this into a blender.
13. Blend it into a smooth puree. Keep aside.
14. Heat 15 milliliters oil in a skillet, add 5 pods cloves, 3 pods cardamom, 1 cinnamon stick, 1 bay leaf and stir for a minute.
15. Add 15 grams cashews and Raos t for 2 - 3minutes or until it turns golden brown in color.
16. Then, add the blended mixture in it and mix it well.
17. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
18. Now, add the boiled baby corn, roasted mushrooms and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 700 milliliters water and mix it well.
21. Cover it with lid and cook for about 10 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 teaspoon garam masala, 1 1/2 teaspoons dry fenugreek leaves and mix it well.
24. Add 2 tablespoons fresh cream and mix it again.
25. Cook for 3 - 5 minutes on medium heat.
26. Add 1 1/2 tablespoons coriander and mix it well.
27. Cook for another 3 - 5 minutes on medium heat.
28. Garnish with coriander.
29. Serve hot.
Aloo Curry
Servings - 2 - 3
INGREDIENTS
Oil - 60 milliliters
Cumin - 1 teaspoon
Garlic - 1 teaspoon
Onions - 180 grams
Tomato - 180 grams
Turmeric - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Potatoes - 360 grams
Salt - 1 teaspoon
Water - 500 milliliters
Garam masala - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 60 milliliters oil in a pot, add 1 teaspoon cumin and stir well.
2. Add 1 teaspoon garlic and saute till it turns golden brown in color.
3. Then, add 180 grams onions and fry till translucent.
4. Now, add 180 grams tomato and saute till it turn s soft and pulpy.
5. Cover it with lid and cook for 5 minutes.
6. Open the lid an d stir well.
7. Add 1 teaspoon turmeric and stir again.
8. Then, add 1 teaspoon paprika, 1 teaspoon coriander powder and mix it well
9. Now, add 360 grams potatoes and mix it well.
10. Add 1 teaspoon salt and give it a nice stir.
11. Add 500 milliliters water and mix it well.
12. Cover it with lid and cook for about 10 - 15 minutes.
13. Open the lid and mix it well.
14. Bring it to a boil.
15. Add 1 teaspoon garam masala and mix it well.
16. Garnish with coriander.
17. Serve hot with roti, puri or rice.
