Skip to main content

MIX VEGGIES WITH NON-VEG TWIST

















Ingredients
2 Boiled Potatoes
3 Capsicum (Red,Green and Yellow)
2 Green chilly chopped
2 tomatoes chopped
1 Brinjal
1 tsp Saunf
1tsp Curry powder
1tbsp Crushed Ginger/Garlic
Kashmiri red chilly powder- 1 tsp
Turmeric powder – 1 tsp
1 Pinch Assafoetida
1 Bayleaf
2 tbsp prawns head paste
Few Dried fenugreek leaves(kasoori methi,soaked in water and crumbled)
Oil 
Salt to taste
Preparations :

 Cut veggies into squares . 
Cut the brinjals and do not throw the backside. For this recipe we need to retain the top portion, which we usually discard.
Cut before 2" along with stem. Keep aside

 We always throw the Prawns head .
Now I use these heads on this curry.
Wash properly Prawns head fry along with oil and salt remove and make a smooth paste . And keep aside.

 Heat oil in a pan.Add asafoetida and cook till it dissolves.Add saunf and bay leaf and fry for 20 secs.
Add the spice powders mixed with little water,chopped green chilly , tomato and crushed ginger.Fry for another few secs.
Add about 2 cups of water and bring it to boil.
Add boiled potatoes and salt.Reduce heat add Capsicums and cook till desired consistency is obtained.

Now add the prawn head paste and stir well.
Sprinkled crumble dried fenugreek leaves to it and mix well. Remove from fire.
Serve hot.

 Prawn head paste may be store for 3 to 4 days. The Simple potato curry will change the flavour of regular curry.
In any curry it may be enhanced the flavour more than a normal curry.

Popular posts from this blog

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more

Sukhila Ghanta Tarkari

Sukhila Ghanta Tarkari Ingredients: 1 Bowl Cauliflower Florets      ( Large size florets) 2 onion sliced 2 Tomato chopped 1 tsp GG Paste 1 tsp Curry masala powder 1 tsp Garam masala powder ½ tsp Termeric powder ½ tsp Red Chilly powder 1 tbsp Cashew Paste Preparations: Take a mixing bowl along with cauliflower florets add ½ tsp Termeric powder and ½ tsp salt toss to combine all ingredients very nicely. Keep this for 10 minutes in a colander to remove excess water but do not waste these water .we use this in curry preparation. Now after 10 minutes deep fry all cauliflower florets till light brown. Remove in a dry plate and keep aside. Heat kadhai along with oil, add onions fry till brown add tomatoes fry for a while ,add GG paste,and all dry spices fry till the fragrance out ,add little water with cashew paste stir and cook till oils seperate . Now chop large cauliflower florets into small chunks add all chunks to the curry stir well and remove f...
Read more

Methi saga dali tadka

 The addition of fresh fenugreek, along with some onions, garlic, tomatoes, and lemon juice, gives the chana dal a tangy flavor that makes it incredibly delightful. Your senses will be delighted by this curry's scent. Excellent with plain rice or roti. Recipe.... Ingredients..... Chana dal 1 small cup Methi 1 bunch  Onion big sized 2 Tomato chopped 2 Garlic pods 10  thin sliced  Ginger chopped 1 tsp Red chillies 2 into half Hing Cinnamon 1" 1 Bay leaf 1 Mustard cumin seeds 1 tsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala 2 tsp 2 parts Salt to taste  Desi ghee Clean wash and chopped methi leaves. Clean and wash the dal properly and soak for 10 minutes  Transfer them in pressure cooker along with its soaked water and turmeric powder and 1 tsp of garam masala powder. Cook till 3 to 4  whistles on low flame. Once done, remove it from the flame and keep aside till the pressure goes  and dal is completely cooked Heat 2 tablespoons of oil...
Read more