Tarkari (Curries)
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Chhatu (Mushroom Curry) By Madhu Mohanty
Ingredients:
250gm Fresh Mushrooms
1cup milk
1/4 cup general purpose flour (maida)
1 onion,chopped finely
1/4 tsp ginger paste
1/2 tsp Garlic paste
1 cup tomato paste(puree)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp curry masala powder
Chopped Coriander leaves
Oil 4tsp
Process:
1. Clean the mushroom and cut them according
to your desire.Then soak it turmeric water for 1/2hrs. After
that squzee it properly .
2. Take pan then put 2tsp of oil and fry the
mushrooms and keep those aside
3. Put 2tbs of in a pan .Then add onion,ginger
and
garlic. Cook it for some time.
4. After that add tomato puree and cook it for 4
mins.
5. Add turmeric pwd,red chilli pwd, garam masala pwd
and salt.Cook it for 2 mins
6. Then take 1 cup milk add maida(general purpose
flour) . Pour it to the
Pan.
7. After 5 mins your mashroom curry is ready it.
8. Garnish with Coriander leave.
Alu Posta (Potato - Poppy Seed Curry)
Ingredients:
3 medium sized potato piled and sliced into small square
pieces
3 tb spoon of poppy seeds
Cumin seeds
Green Chillies
Turmeric powder
Oil for frying
Salt to taste
Process:
1. Make a smooth paste of poppy seed with water (may be
using mixer or grinder).
2. Deep fry the pieces of potato till it turns golden
yellow.
3. Put 2 tbs of oil in a frying pan and put the cumin
seeds and let them
splutter. Add green chillies and the poppy seed paste.
Fry them and then
add turmeric and fry for 5 mts.
4. Add potato and little water, salt and cook for 5-7mts
Jahni Posta (Indian Zucchini - Poppy Seed
Curry)
Ingredients:
3 medium sized jahni (Indian zucchini) piled and sliced
into small square pieces
3 tb spoon of poppy seeds
Cumin seeds
Green Chillies
Turmeric powder
Oil for frying
salt to taste
Process:
1. Make a smooth paste of poppy seed with water (may be
using mixer or grinder).
2. Put 2 tbs of oil in a frying pan and put the cumin
seeds and let them
splutter. Add green chillies and the poppy seed paste.
Fry them and then
add turmeric and fry for 5 mts.
3. Add jahni and little water, salt and cook until jahni
is cooked properly
Alu Potal Rasa (Potato - Parval Curry)
Ingredients:
3 medium sized potato piled and sliced into medium square
(1.5in x 1.5in) pieces
15 parvals cut vertically round pieces
2 small tomatoes sliced into small pieces
1 small red onion, 1 (1.5in size) piece of ginger, 3
cloves
of garlic
2 cardamom
1 tsp of cumin seeds
2 small pieces of cinnamon
3-4 cloves
1 tsp of Cumin powder
1 tsp of Coriander powder
1 tsp of garam masala powder
Green Chillies
Turmeric powder
Oil for frying
Salt to taste
Process:
1. Make a smooth paste of onion, garlic, ginger,
cinnamon, cardamom, cloves with water
(may be using mixer or grinder).
2. Deep fry the pieces of potato and parval till it turns
golden yellow and almost cooked.
(These can be pan-fried if you
are health concious)
3. Put 2 tbs of oil in a frying pan and put the cumin
seeds and let them
splutter. Add green chillies and the masala paste prepared
in step 1. Fry them and then
add turmeric and spices and fry for 5 mts.
4. Add tomatoes and fry them for 5 mts
5. Add potato and parval from step 2, little water and
salt and cook for 5-7mts
Ingredients:
2 medium sized potato boiled and piled and sliced into
medium square (1.5in x 1.5in) pieces
1.5 cups of Yellow (or Green) Dried Peas soaked in water
4-5 hours
3 small tomatoes sliced into small pieces
1 small red onion, 1 (1.5in size) piece of ginger, 3
cloves
of garlic
2 cardamom
1 tsp of cumin seeds
2 small pieces of cinnamon
3-4 cloves
1 tsp of Cumin powder
1 tsp of Coriander powder
1 tsp of garam masala powder
Fresh Coriander leaves
Red Chilli Powder to taste
Green Chillies
Turmeric powder
Oil for frying
Salt to taste
Process:
1. Make a smooth paste of onion, garlic, ginger,
cinnamon, cardamom, cloves with water
(may be using mixer or grinder).
2. Boil peas in a pressure cooker and give 3-4
whistles
(it should be well-cooked)
3. Put 2 tbs of oil in a frying pan and put the cumin
seeds and let them
splutter. Add green chillies and the masala paste prepared
in step 1. Fry them and then
add turmeric and spices and fry for 5 mts.
4. Add tomatoes and fry them for 5 mts
5. Add potato and peas, little water and salt
and cook for 5-7mts
6. Add coriander leaves and serve them hot
Ingredients:
2 medium sized potato piled and sliced into medium square
(1.5in x 1.5in) pieces
1 lbs Yellow Sqaush piled and sliced into medium square
(1.5in x 1.5in) pieces
1 large brinjal (or eggplant) sliced into medium square
(2in x 2in) pieces
2 small taros piled and sliced into medium square
(1.5in x 1.5in) pieces
1 casaba root (desi alu) piled and sliced into medium
square (1.5in x 1.5in) pieces
few green beans cut into small pieces (optional)
1/4 cup of chana dal soaked in water (1-2 hours)
1 tsp of punch puran seeds
2 small pieces of cinnamon
Ginger (2-inch piece) piled and minced
3-4 cloves
small coconut piece minced
1 tsp of Cumin powder
1 tsp of Coriander powder
1 tsp of garam masala powder
Fresh Coriander leaves
Red Chilli Powder to taste
Green Chillies cut into small pieces
Turmeric powder
Oil for frying
Salt to taste
Process:
1. Put 2 tbs of oil in a frying pan and put the punch
puran seeds and let them splutter.
2. add green chillies and ginger and fry them
until it turns yellow
3. Add all spices (all powder, cinnamon, etc), coconut
and fry them for 1 minute
4. Add all vegetables and soaked chana daal, salt,
1/2 cup water and cover it
and then cook it properly so that all vegetables
will mix
5. Add coriander leaves and serve them hot
Jahni Posta (Sambalpuri Style)
Ingredients:
3 medium sized jahni (Indian zucchini) piled and sliced
into small square pieces
3 tb spoon of poppy seeds
Cumin seeds
Green Chillies
Turmeric powder
Oil for frying
salt to taste
Process:
1. Make a smooth paste of poppy seed with water (may be
using mixer or grinder).
2. Put 2 tbs of oil in a frying pan and put the cumin
seeds and let them
splutter. Add green chillies and the poppy seed paste.
Fry them and then
add turmeric and fry for 5 mts.
3. Add jahni and little water, salt and cook until jahni
is cooked properly
Contributed by Jyoti Mishra of San Diego, CA
Ingredients:
2 medium size onions chopped into small pieces
1 green bell pepper chopped into small pieces
4 medium-sized tomato chopped into small pieces
1.5 lb paneer
coriander leaves
1 cup yogurt
2 spoon tandoori masala
1 tbs ginger paste
1 tbs garlic paste
Salt to taste
Process:
1) Marinate paneer with yogurt, ginger-garlic paste and tandoori
masala
and leave it
for 3-4 hours
2) Heat oil and fry all marinated Paneer for 10mts and keep aside
3) Put some oil in the same pan and fry onion until they turn red
4) Add tomatoes and fry for 5mts and then add paneer, chili powder
and salt to taste
5) Fry for another 5 - 10 mts and dress with coriander leaves and serve