Potato Mint Milk Gravy Recipe

Many people favourite vegetable is potato.Either north or south all of them like to eat potatoes with rice or roti.We can prepare many varities with potatoes.Potato is the main vegatble in vegetable pulao,Manchurian  dishes..It is also children favourite one to eat as chips and fries.This cream milk potato gravy curry is looks like kurma and taste also resembles like that.But preparation is very easy and simple not like kurma.Only few ingredients are enough to prepare this recipe.

Ingredients

potato	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
mint leaves	few(1/4 cup)
oil	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
cream milk	1 cup

Preparation

Wash potatoes with plenty of water.After that peel them and once again clean with water.Then cut into medium size pieces.And put these pieces in salt added water till use in cooking.
Wash onion and green chillies.After that cut the onion into small pieces.
Split the green chillies into two pieces.
Wash mint leaves and coriander leaves separately and keep them aside.
Make ginger garlic paste.

Method

1.Take a cooking vessel and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add finely chopped onions and splited green chilli pieces.fry till  they become to golden colour.
4.Then add ginger garlic paste.fry for 1 minute for removing raw smell.
5.After that add mint  leaves and fry for 2 to 3 minutes in low flame.
6.Drain the water from potato pieces and add these pieces into  cooking vessel.
7.Add turmeric,salt and red chilli power and saute well.Keep to cook  till 1/2 of potatoes are cooked.
8.Then add cream and  raw milk and mix the curry well.
9.Taste the  curry if salt and spicy is enough or not.
10.If not enough add some more salt and red chilli powder and stir the curry well and keep to cook till potato pieces are cooked well.
11.Finally add  finely chopped coriander leaves and put off the flame.
12.cream milk potato curry is ready to eat with roti or rice.Enjoy ......

Keep in the mind

Add cream and unboiled milk.If not having , add low fat milk also.But cream milk gives nice taste to the curry at the same time gives high calories to the body.
Adding mint leaves gives nice aroma to the curry.Do not forget to add mint leaves.If not, add dried mint leave powder also.

Methi flavour Mixed Vegetable Recipe

This recipe is very good in taste and like to eat with roti or rice ...feel in different and rich in taste.Adding more vegetables  gives essential nutrient to the body.Adding cashew nuts and fresh cream gives rich taste and texture to the dish and children also like to eat this recipe.Adding kasuri methi gives methi flavour that gives restaurant style like methi chaman dish flavour.... This is one of the best recipe to prepare for any  occasions and definitely enjoy to  eat with steam rice or roti or paratas.... 

Ingredients

carrot	1
potato	1
beans	10
green peas	1/2 cup
sweet corn	1/4 cup
onion	1
cauliflower florets	1 cup
oil	2 spoons
kasuri methi powder	1 spoon
green chillies	4
ginger garlic paste	1/2 spoon
tomato puree	1 cup
cashew nut paste	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
fresh cream	1 spoon
coriander leaves	few

 Preparation

Wash all vegetables and put them in salt adding water for 20 minutes.
Peel the carrot and potato.
After that cut vegetables into medium size pieces.
Take a cooking vessel and add all vegetable pieces and 2 cups of water and  1/2 spoon of salt and cook till veggies become tender.
Drain the water and keep veggies aside.
Wash coriander leaves and cut into small pieces.Keep them aside.
Soak cashew nuts for 15 mintues then boil for 5 mintues.
After that add in mixie jar and make a paste.
Roast the kasuri methi for 5 minutes in low flame and make a fine powder.
If you do not have ready  made tomato puree then take 5 tomatoes and boil them after that put in the blender and make a paste.This is  home made  tomato puree.

Method

1.Take a thick bottom vessel or kadai.
2.Put on the flame and after vessel is heated add oil.
3.When oil is heated add finely chopped onion and green chillies.fry till onions become golden colour.
4.Then add ginger garlic paste.fry for 1 minute.
5.Add tomato puree and cook for 5 minutes.
6.Add turmeric,salt,red chilli powder and cashew nut paste and mix all well.and cook for 5 minutes.
6.Add boiled vegetable pieces and kasuri methi powder and saute well and add 1 cup of water and cook for 5 to 10 minutes in low flame.
7.Taste the curry if salt is enough or not.If not add  some more salt and mix well.
8.Finally add fresh cream and coriander leaves and mix the curry and put off the flame.
9.This is very delicious recipe and enjoy to eat with rice or chapati....

Keep in the  mind

Kasuri methi powder available in the super markets.
Making  Tomato puree at home is very easy. cut  tomatoes  and  make a paste and cook for some time to remove raw smell.This is one method.
But best method is first boil  the tomatoes for 5 to 10 minutes then  make them fine paste.(remove the  upper layer of the tomatoes).
Use fresh cream to add in the recipe.After adding the cream put off the flame.Do not keep to cook longer time after adding the cream.

Creamy Baby corn spicy Curry

Baby corn can be used to make many varities. Baby corn recipes are become to famous today in India.But in olden days (my child hood days) did not know about these recipes.Now a days along with childeren all age group people are  like to taste different varity  dishes Thats why they go to restaurants for enjoying to eat different continental  variety dishes.Baby corn is a crunchy vegetable and most of the people use to make a snack item like baby corn manchuria and add in fried rices.But this Baby corn masala curry is best side dish of non,chapati,roti or any biryani.

Ingredients

baby corn	4
tomato	3
green chillies	3
onion	1
ginger	small pieces
garlic	5 cloves
oil	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
cashew nut	5
coconut piece	small
garam masala	1/2 spoon
coriander leaves	few
fresh cream	2 spoons
kasuri methi	pinch

Preparation

Wash baby corn with water and cut into inch size round or your wishing shape pieces.

Wash tomatoes and onion green chillies,ginger and coriander leaves.

Cut onion into medium size pieces and put in the mixie jar  and make a fine paste.

Take a cooking vessel and put on the flame and add  2 cups of water and boil.When water is boiling add tomatoes and boil for 2 minutes and put off the flame and cool it.

Remove the tomatoes  upper layer and add this tomatoes in blender and make tomato puree.

Peel ginger and wash once again.Cut into pieces.

Remove upper layer of the  garlic cloves .

Take a mixie jar and add garlic  cloves,ginger pieces and green chillies and make a coarse paste.keep aside.

Cut coriander leaves into small pieces.

Make  garam masala.

Soak cashew nuts in 1/4 cup of water for 5 minutes and after that make a fine paste.

Method

1.Take a cooking vessel and add 2 cups of water and baby corn pieces and boil till baby corn become tender.

2.After that drain the water and keep aside.

3.Take a pan  and add oil.

4.When oil is heated add onion paste and saute for 3 to 4  minutes in medium or low flame.

5.Then add ginger garlic green chilli paste and fry for 1 minute.

6.Add tomato puree.

7.Add turmeric,salt and red chilli  powder and put the lid and  cook for some time.

8.when oil in the curry comes out then add boiled baby corn pieces,  garam masala and cashew nut paste.cook for 5 mintues.

9.Taste the curry if salt and spicy is enough or not.Add 1/4 cup of water and cook till gravy become good consistency.

10.Add  1/4 spoon of kasuri methi and 2 spoons of cream (optional) for more tasty.That gives restaurant preparation.

11.Finally add coriander leaves and put off the flame.

11.This recipe is nice for chapathi and biryanies also....

Keep in the mind

We can add raw baby corn if we preparing this curry in pressure pan.After adding the babycorn pieces put the whistle and cook till for 2 whistles.

Adding cream or butter is optional.But adding cream will enhance the taste and texture of the recipe.

You can add kasuri methi at the end of the preparation for nice flavour.

We can add many veggies if we like.cauliflower,potatoes and beans can like vegetables add as per wish.

Egg Tomato Gravy Curry

Tomato and egg recipe is very famous in indian kitchen.Every one  likes this recipe.Normally this combination of  recipe prepare very simple adding no masala paste only  cloves and elachi use as seasoning and they added when oil is heated(before adding onion pieces). But this  egg tomato gravy curry is very spicy and looks like kurma and enjoy to eat with roti also.Adding mint leaves and coriander leaves gives nice aroma and increse the taste of  the curry.