Indian Gravy Recipes - Cauliflower Korma

Cauliflower Korma

Serves: 6
Preparation time: 40 minutes

Ingredients:

2 lbs. culiflower, cut into florets
1 large onion, cut into cubes
3 medium tomatoes, cut into cubes
1 tsp. red chili powder
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 cup vegetable oil
1/2 cup yogurt
1 cardamom
3 whole cloves
3 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
Salt to taste
10 curry leaves
1 fistful coriander leaves
3 tsp. poppy seeds or khus khus seeds

Method:

1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside.
2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder, turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves. Immediately add the above cauliflower mixture and fry for five minutes on high heat.
5. Now reduce the heat to just below medium and add one cup of water, stir and cover. Cook until the sauce thickens.
6. Serve hot with any kind of rice, paratha, dosa and puri.

Indian Gravy Dishes - Mushroom Masala

Mushroom Masala

Ingredients:

1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:

1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss

Indian Non-Vegetarian Rice Recipes - Fish Pulao

Fish Pulao

Ingredients:

400g basmati rice
500g boneless fish
115g onions paste
5g ginger
2 green chilies paste
10g pepper corns
1/2 tsp turmeric
Salt to taste
50g ghee or butter
250g oil
50g potatoes

Method:

1. Cut the fish into pieces and mix with onions paste, salt, green chilies paste, pepper powder. Deep fry in oil until golden brown and remove without any oil.
2. Heat ghee in a pan, fry rice with potatoes, turmeric and ginger for few minutes.
3. Add sufficient water to the rice and cook until three-fourth of the rice is cooked.
4. Then add fish pieces, mix well and cook the rice until it is done.
5. Serve with any gravy curry.

Indian Rice Recipes - Kashmiri Pulao

Kashmiri Pulao

Ingredients:

1/2 kg basmati rice
2 small bunches of mint leaves
2 bay leaves
10g garam masala
5g cardamoms
A small piece of nutmeg
60g ghee
1/4g saffron
1/2 cup milk
25g cashew nuts
20g kiss miss
25g tuti fruit
25g cherries
4 green chilies
Salt to taste

Method:

1. Wash the rice and soak in water for 20 minutes.
2. Boil water in a vessel, add mint leaves, nutmeg, bay leaves for 20-30 minutes, take only water and keep aside.
3. Heat ghee in a pan, fry the chopped green chilies and rice for few minutes.
4. Now add the above boiled water to the rice, salt and cook until the rice is done.
5. Soak the saffron in milk for 1 hour, and add this milk to the rice.
6. Heat the remaining ghee in another pan, fry the cashew nuts, kiss miss and add to the rice.
7. Mix the rice well before serving and add chopped dry fruits, if desired.

Indian Pickles Recipes - Sweet Apple Pickle

Sweet Apple Pickle

Preparation time: 20 minutes

Ingredients:

4-5 apples, cored and sliced
2 1/2 cups sugar
1 1/2 cups vinegar
1 tbsp fresh ginger, minced
1 tsp garam masala
3/4 tsp salt
1 tsp dried ginger powder
2 onions, sliced
8-10 green chilies

Method:

1. In a large non-aluminium pan, combine vinegar, sugar, salt, garam masala, ginger powder and fresh ginger. Bring to a boil.
2. Reduce heat to medium-low and cook, stirring occasionally, until sugar is completely dissolved.
3. Add onion and apple slices and cook.
4. Add green chilies and cook, stirring occasionally, until mixture becomes thick.
5. Cool and store in an airtight container.