Brinjal Hyderabadi baigan salan

Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in Karnataka). 

Hydrabadi Brinjal Gravy.....Tastes Super spicy & tangy Name of the dish "Baigan ka salan" Goes well with biryani...Try this you will love it !!!

Recipe of this tangy spicy hydrabadi brinjal

Ingredients:

Brinjal: With slits: 10

Onion: 2

Tomatoes: 2

Chili powder: 2-3 sps

Turmeric: a pinch

Coriender powder: 2sp

Tamarind pulp: 3-4 sps

For Dry Roasting:

Poppy seeds (Khuskhus); 2sp

Dry coconut(Copra): 1 cup

Ground nuts: 8-10

Method:

• To Make the Gravy first Dry roast all ingredients under dry roasting & Keep aside
• In a pan add little oil fry Onion sliced 2, tomatoes chopped 2 till mushy. 
• Then add all these to a blender with above dry roasted ingredients along with Coriender powder, Chilli powder,turmeric....add 1 cup water & blend to a paste
• Add salt to taste to the masala & Mix

• Choose small size Brinjals, Clean the brinjals keep the cap intact...just slit halfway to make a pocket
• Stuff the masala in each brinjal as shown below

• In a pressure cooker/ Kadai add 5-6 sps oil add little crushed pepper, curryleaves, 
• Then place stuffed brinjals & fry each side for 2-3 min as shown below

• Then add the rest of masala and add thick tamarind pulp...3-4 SP's(this is the main tasting ingredient don't miss this one ) mix all together add 1 cup water & cook for a vissel till brinjal cooks...

• Note : if don't have dry copra replace with grated fresh coconut roast it till brown, can add more groundnuts if you like the nutty taste

Serve this spicy tangy Hydrabadi Brinjal gravy with Chapati, Roti's or Biryani

Veggie Kurma home meals

Vegetable Kurma side dish for Chapati/Roti or ac-compliment for rice

This is a dish which has gravy along with mixed vegetables mildly spiced try this colorful side dish

Kurma perfect side dish with Roti for Breakfast or as a meal with Rice

Ingredients:

Potato: 1

Cauliflower florets: 1cup

Carrot cubed: 2
Fresh green peas: 1cup

Tomato: 1

Oil: 3sps

Mustard seeds:1 tsp

Curry leaves few

Aachi garam masala: 1sp

For the masala

Coconut grated: 3/4th cup
Green chillies: 2

Coriender leaves: 1/2 cup

Make a paste of coconut & Green chili & coriender leaves with little water & keep aside

Then In a pan add Oil when heated add mustard seeds & curry leaves

Then add Onion & sauté Add Tomato & cook till soft (Add little salt so that tomatoes will soften)

Add all Veggies & give it a mix, add water little & cook it

Then add this coconut chili paste (blended) & mix well

Add garam masala & cook with lid for 2 min

Adjust salt & add more water if you want to make it Gravy consistency

Kurma is ready enjoy with meals.

Creamy Vegetables Makhani

All the mixed vegies are cooked with tomatoes & spices, then mashed up to make a fondue style thick gravy to dip the bread. Cream is added to make this Makhani

For this spicy tangy fondue chopped onion is added for crunch & garnished with butter. This  is served with crispy fried Paav/ Bread, So enjoy this street food as breakfast or snacks

Ingredients Needed

Peas : 2cups
Mixed vegetables: 2 cups(Carrot, potato, beans)
Onion 2
Gingarlic paste: 1sp
Tomato 2-3,
Pavbhaji masala 1/2sp,
Redchili powder 1sp,
Turmeric : 1/2 sp
For garnishCoriender leaves : 4-5 sps
Onion chopped: 1/2
Butter: 1-2 sps
Lemon: 1/2
Cream: 2sps

Procedure is as follows:

In a pressure cooker
Add Oil & Add Onions chopped & fry till transparent then 
Add gingarlic paste, stir
Add Chopped tomatoes, add salt
Add pavbhaji masala, redchili powder
Add haldi & cook 2 min, add chopped veggies & peas
Mix well & then Add 1cup water & cook for 3 vissels......

Once cooled down open the cooker & mash everything & cook for 5-8 min till it thickenes
Add cream and mix

Vegetable makhani is ready Garnish with chopped onion & lemon juice, Serve with fried Paav( soft bun)

Pumpkin Avial with Peas

Pumpkin Avial with Peas 
This is a coconut based gravy, with the combination of fresh Green peas & Pumpkin you will get this delicious & creamy Avial

Pumpkin Avial is from kerala cuisine and has much use of coconut in the gravy. this is a creamy gravy and sweeter compared to kurmas. 

You can add any veggies of your choice I have added Fresh Green peas & Pumpkin in this recipe

Ingredients:
Fresh peas: 1 cup
Pumpkin: 1+1/2cup
Onion: 1
Tomato: 1big
Oil: 2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5

For the Green masala
Coconut grated: 3/4th cup
Green chillies: 4
Coriender leaves: ½ cup

Method:
Fresh peas cooks fast so no need to pre-boil it can cook in the gravy itself
(If using Green peas soak it & pressure cook for 1 vissel)
Grind all the Ingredients (under to grind) to a fine paste using enough water
In a Deep dish add Oil & splatter mustard seeds add curry leaves
Add Onion chopped & sauté till transparent, then add Tomato chopped, add cubed pumpkin after removing its skin

Fry tomato add salt, so that tomato will get mushy..if req add 2 sps water, once tomatoes are mushy you can see the pumpkin has also changed color
Then add this Green paste (blended) & fry a min add fresh peas(or boiled peas)
Mix & add 1 cup water & cook with lid till Peas are cooked
Adjust salt & add more water if you want to make it desired consistency
Pumpkin Avial with Green Peas Ready to Serve with Appam or Rice.

Creamy Palak Paneer

Palak Panner is a famous North Indian Dish with spinach & cottage cheese

This Gravy is a Rich source of Vitamins Iron & calcium due to Both healthy ingredients Spinach & Panner

This Gravy is Served Mainly with Chapati/ Roti(Indian flat breads)

Recipe for Palak paneer

Spinach(Palak): 2 medium bunch

Onion: 2

Tomatoes: 2

Cream: 1/2 cup

Ginger grated: 1sp

Cottage cheese(Paneer): 200 grms

Green chilies: 4-5

Oil: 3sps

Method of preparation:

• Blanch the Spinach along with sliced Onions & Green chilies
• Keep the Paneer cubes in warm water untill use
• Once the Spinach & onion & chilies are cooled, Blend this to fine paste
• In a Deep dish heat Oil, then add grated Ginger
• Add chopped Tomatoes & saute/ fry till Tomatoes get mushy
• Add spinach puree mix well add paneer mix well & cook for 5-6 min
• Then add slat to taste & add the cream p
• Cook for another 2-3 min 

Palak paneer is Ready to serve...drizzle some cream & serve with chapati

Fresh Rajma Masala with Chapati

Fresh beans which are peeled and used are high in proteins use this for breakfast. 
Fresh Rajma Masala with Chapati for breakfast, Fresh Rajma cooks fast and is high in proteins. this is a seasonal dish as Fresh rajma are available in summer season, so use the seasonal rajma and make this Rajma masala for breakfast or lunch

Ingredients:
Fresh Rajma peeled: 2 cups
Onion: 2
Tomatoes: 2
Potato : 1
Oil :2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5

For the Green Masala:
Coconut : 1cup
Green chilies: 4
Coriender Leaves: 1/2 cup

Method to prepare:

First wash the peeled Rajma, and deskin potato & chop in cubes
Chop Onions & tomatoes and keep ready

Make a paste of grated coconut and Green chilies and coriender along with little water

In a Pressure cooker add Oil then add mustard seeds, once it crakles add curry leaves
Then Add the chopped onions and fry nicely, then add tomatoes & fry add little salt so that tomatoes will get mushy fry for 2 min
Add the potatoes and fresh Rajma mix well add coconut Paste grind earlier add little more water
Mix and add salt to taste, cook for 2 whistles

Once cooled down open cooker and mix well
Serve with Chapati, Fresh Rajma Masala with Chapati is ready for breakfast

Chole & Poori for Janmashtami

Chole is a dry chickpeas side dish. Served with Poori for special occasions along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger  and garam masala. 


This can even be made as semi gravy to serve with Chapati or Rice

Ingredients 
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Ginger: 1/2 inch
Garlic :5-6 flakes
Coriender powder: 1sp
Garam masala: 1sp
orEverest chole masala: 2sps optional
Redchili powder: 1 sps
Oil: 2-3 sps
Salt to taste

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels 

In a heated Pan, Add Oil  saute Onions chopped till light golden
Then add the Paste of ginger garlic & fry
Add chopped Tomatoes fry add little salt and Chili powder & coriender powder & mix till mushy add little stock( chickpeas water)

Adjust salt to taste & and add Everest chole masala or Garam masala
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add 1 cup water & cook 2-3 min

Spicy tangy Chole is Ready to serve with Poori, special breakfast for Janmashtami birth of lord krishna.

Ingredients For Poori:
Wheat flour : 2 cups
Oil: 2 sps
Water: 1 cup
Salt to taste
Oil for deep frying

Method
Take flour add salt mix make a hole add Oil & water
Mix it slowly to form a soft dough...add flour if necessary
Knead & keep aside for 5 min then
Make  lemon sized balls of the dough
Roll out in a small circle or roll out chapati size and cut out in small circles

In a deep dish Add Oil for deep frying Once its hot add one poori at a time
Deep fry in hot oil first pressing the poori from back of the spatula it will puff up
Then turn around and cook for another minute & remove on absorbent paper
Serve hot 

Okra gravy(Dahi Bhendi)

Ladies finger/Okra Gravy is a famous Side dish and ac-compliment with Rice
This Ladies-finger vegetable (okra) cooked in a gravy soured by Tomato/ Tamarind is cooked in all Indian household, and is a Main gravy dish for vegetarians.

This Time made the gravy North Indian Style along with Yogurt. Where ladies-finger(okra) is fried and cooked in a Tomato gravy and Yogurt is added for creaminess.

Make this Easy Okra gravy and enjoy your scrumptious Vegetarian Meals, here are few more Okra recipies: Crispy Okra, Okra south Indian gravy, Ladies finger with prawns gravy

Ingredients Required:
Okra(ladiesFinger/ Bhindi): 10-15
Oil: 3-4 sps

For grinding:
Onion: 1
Tomato: 2
Greenchilies: 3-4

Yogurt: 1 cup

Simple method for this North Indian Style Dahi Bhendi

First wash the Okra (bhindi/ ladiesfinger) nicely & pat it dry using kitchen towel
Then cut it little slantly to form finger size long pieces

For the gravy :
In a pan add little Oil & fry the Onion along with green chilies
Then once its fried for 5 min add the Tomatoes & fry till its mushy
In a blender add all these fried ingredients along with 1 cup water 
And Grind to a fine paste

In a Deep dish:
Take oil & add the Bhindi(Okra) & fry it nicely for 5 min
Then add salt & fry for 2 more minutes
Lastly add the Blended paste mix add water 1 cup water

Now let it boil for 5 min, Then simmer & add 1 cup yogurt mix 
Close the lid & cook just for 2 min Bhindi (Okra)cooks completely

Check the consistency if its too thick add bit more water
Tangy & Spicy Dahi Bhindi in tomato gravy ready to serve with Rice

Raw Jackfruit Sukka

Raw Jackfruit (Kathal) Sukka, spicy tasty Raw jackfruit & pulses cooked in thick coconut mix makes this ideal Side dish with Rice

Typical Coastal Delicacy Raw jackfruit is used in many ways, this is a famous dish in konkan belt, using coconut. Raw jackfruit called as Kadghi Chako in konkani this lipsmacking spicy dish is loved by everyone. 

South Indian preparations of raw jackfruit includes, Raw jackfruit gravy with legumes/Pulses, Even rice dishes such as Raw jackfruit biryani & Raw jackfruit prawns gravy are very famous.

Try this Spicy Raw Jackfruit (Kathal) Sukka with pulses and combine it with chapathi or Rice, I have served it with coconut rice

Ingredients:

Raw jackfruit: 1 small
Mixed pulses(rajma & lobia): 1+1/2 cup
Coconut: 2 cups
Dry Red chilies: 8
Urad daal: 1 tbsp
Coriender powder: 2tbsps
Tamarind: 1sp
Oil: 2sps
Mustard seeds: 1tsp
Curry leaves: 1 spring

Raw jackfruit must be deskined(thick green skin must be excluded)
Then cut the inside part into cubes, pressure cook it with water for 2 whistles
Similarly cook the pulses in pressure cooker & cook till soft

In a small pan add 1 sp oil & roast Urad daal & red chilies till changes color switch off gas
Remove on a plate & in same pan roast coriender powder slightly(no need of switching on gas pan will be hot) remove

In a Blender add coconut, Roasted red chilies, urad daal, coriender powder, tamarind and little water
Make a coarse paste, your thick coconut mix is ready

In a deep dish. Add oil then add mustard seeds once it splitters add curry leaves
Then add the coconut mixture & fry 2 min add little water add salt
Mash the cooked Raw jackfruit & add then add the cooked pulses(with little water) mix well

Cook for 10 min on medium heat with lid, stir in between. this should e cooked till its thick sukka
Spicy Raw Jackfruit (Kathal) Sukka with pulses is ready, I have served it with coconut rice