Cauliflower Dry Curry Recipe

Ingredients:
Cauliflower - 1, small
Peas - 1/2 cup, shelled
Coriander Leaves - 2 tblsp, chopped
Coconut - 2 tblsp, grated
Turmeric Powder - 1/4 tsp (optional)
Chilli Powder - 1/2 tsp (optional)

For Seasoning:
Oil - 2 tblsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp (optional)
Asafoetida - 1/4 tsp
Green Chillies - 2, minced
Curry Leaves - 2 sprigs
Salt to taste

Method:
1. Wash and break cauliflower into very small sprigs.
2. Heat oil, add mustard seeds, cumin seeds and asafoetida.
3. When done, add the green chillies and curry leaves.
4. Stir fry, add cauliflower along with turmeric and chili powder.
5. Fry for 1 to 2 minutes longer.
6. Add peas, salt, sprinkle some water, half of the corinder leaves and cook on low

    heat till done.
7. Add grated coconut, rest of the coriander leaves and mix.
8. Remove from fire and Serve hot with rice.

Dum Aloo Recipe

Ingredients :

* ½ kg boiled Potatoes
* ¼ kg boiled Peas
* 2 tsp Yoghur
* ¼ kg Onions
* Oil for cooking
* 2 tbsp Cornflour
* ¼ kg grated Paneer
* ¼ kg chopped Tomatoes
* ½ cup chopped Coriander leaves
* 4 green Chilli, Garlic, Ginger, Cloves, Cinnamon


Method :

1. Boil peas and grate the paneer. Mix them well and keep aside.
2. Heat 1 tbsp oil in a pan and add green chilies, coriander leaves, salt and garam 

    masala, garlic, ginger, cloves and cinnamon.
3. Add onion and cook until it turns brown.
4. Now add Yoghurt mixed with chopped tomatoes and cook until it turns into a thick 

    gravy.
5. Cut potatoes in 2 halves. Remove the center, fill it with paneer masala.
6. Deep fry potatoes dipped in corn flour and salt mixture.
7. Add the fried potatoes to the gravy and keep it covered for 10 minutes.
8. Serve hot garnished with coriander leaves.

Chicken Brinjal Recipe

Ingredients :
 

• Large brinjals                                                                     3
• Large onions (sliced)                                                      2
• Small capsicum (cut into rings)                                 1 
• Large chicken (cut into serving portions)             1
• Large fresh tomatoes (peeled and chopped)        4
• Ghee                                                                                       1/2 cup
• Powdered saffron                                                              1/2 tsp
• Salt and pepper to taste 
• Juice of  one large lemon

How to Cook : 

• Peel and cut brinjals lengthwise into 8 slices. 

• Sprinkle the slices with salt and leave aside. 

• Arrange onion slices, capsicums, chicken and tomatoes in alternate

  layers in a deep pot. 

• Add lemon juice and simmer over low heat for 50-60 minutes. 

• When chicken is done, stir gently to mix all ingredients.

• Fry the brinjal slices and arrange them over the chicken dish.

• Simmer for another few minutes till liquid evaporates and the 

  gravy is thick.

• Sprinkle with saffron dissolved in a little water and serve.