• Potatoes – 1/2 kg, medium size
• Capsicums – 250 gms /4 no’s, medium size
• Tomatoes – 3, medium size, chopped
• Dhaniyalu/Coriander Seeds – 2 tsps
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Jeera/ cummin powder – 1 1/2 tsps
• Bay leaf – 2
• Vamu/ Ajwain – 2 tsps
• Oil – 3 tbsps
• Salt to taste
• Coriander leaves for garnishing

Preparation Method

1. Peel, wash and cut the potatoes into small deices.
2. Dice the capsicum into size bigger than the potatoes.
3. Heat the oil, and add the coriander seeds, bay leaf, ajwain and cook for a few seconds till golden and nice aroma comes.
4. Add the turmeric powder, potatoes &  fry for a minute and cover it with a lid.
5. Cook for 4-5 minutes and add capsicum, salt, red chilli powder & jeera powder and stir well.
6. Add tomatoes after a couple of minutes and stir well.
7. Cover cook till tomatoes mixes well with the vegetables.
8. Add little water if needed, boil for a minute.
9. Garnish with coriander leaves.
10. Serve with rice or parathas.

Ingredients

• Bangaladumpa/Potatoes – 1/2 kg, medium size
• Vankaya/ Brinjals – 250 gms /4 no’s, medium size
• Tomatoes – 3, medium size, chopped
• Dhaniyalu/Coriander Seeds – 2 tsps
• Turmeric powder – 1/2 tsp
• Red chilli powder – 1 tsp
• Jeera/ cummin powder – 1 1/2 tsps
• Bay leaf – 2
• Vamu/ Ajwain – 2 tsps
• Oil – 3 tbsps
• Salt to taste
• Coriander leaves for garnishing

Preparation Method

1. Peel, wash & cut the potatoes and brinjals into small dices.
2. Heat the oil, and add the coriander seeds, bay leaf, ajwain and cook for a few seconds till golden and nice aroma comes.
3. Add the turmeric powder, potatoes &  fry for a minute and cover it with a lid.
4. Cook for 4-5 minutes and then add brinjals.
5. Stir fry till the brinjals becomes soft and the add salt, red chilli powder &  jeera powder and stir well.
6. Add tomatoes after a couple of minutes and stir well.
7. Cover cook till tomatoes mixes well with the vegetables.
8. Add little water if needed, boil for a minute.
9. Garnish with coriander leaves.
10. Serve with rice or parathas.

For Making Kofta’s

• Butter – 100 gms
• Maida – 1cup
• Milk – 2cups
• Dhaniya Powder – 2 tsps
• Garam Masala Powder – 1 tsp
• Potato – 2 cups (boiled & mashed)
• Mixed Vegetables – 1 cup (boiled & mashed)
• Coriander Leaves – 1/2 cup, finely chopped
• Oil for frying
• Bread Powder as needed
• Salt to taste

For Making Gravy

• Onion – 1/2 kg, chopped
• Tomato – 1/2 kg, finely chopped
• Ginger – 2″ piece, chopped
• Garlic – 8 cloves, chopped
• Green chillies – 5, chopped
• Lavanga/Cloves – 6
• Cardamom Seeds – 6
• Patta/Cinnamon – 2″ piece
• Bay Leaf – 2
• Turmeric Powder- 1 tsp
• Red chilli powder – 2tsps
• Dhaniya powder – 2tsps
• Jeera/Cummin Seeds – 2 tsps
• Gasagasalu/khus-khus – 1/4 cup
• Cashew nuts paste – 1/4 cup
• Oil – 1/4 cup

Preparation Method

Making Koftas

1. Heat oil in a kadai/pan and add butter.
2. Add maida once the butter got melted fully. Fry for a minute and pour the milk.
3. Mix thoroughly so that no lumps made.
4. Add salt, dhaniya Powder, Garam Masala Powder, mashed vegetables and coriander leaves.
5. Allow it to cool and make small ball. Shape it according it to your desire.
6. Take a bread powder in a wide bowl and heat oil in a kadai for deep frying.
7. Coat the kofta balls with bread powder covering all the sides and drop in the oil.
8. Fry till the balls are golden brown.
9. Repeat the same for rest of the koftas.

Making Gravy

1. Dry roast the cardamom, patta and lavangalu. Grind it to powder.
2. Make a paste of onion, ginger, garlic and green chillies in a mixer grinder.
3. Heat oil a shallow pan and add bay leaves and jeera.
4. After a minute add the onion paste mixture, fry till it turns golden brown color.
5. Now add khuskhus, tomato, cashew nut paste,salt, turmeric powder, chilli powder and dhaniya powder. Fry for a while.
6. Add water to the desired consistency and keep it a medium flame.
7. Boil till it starts leaving the oil and add the dry roasted powder.
8. Garnish with coriander leaves and wait for one boil.
9. Serve hot with the koftas.

• Menthi Kura / Methi Leaves / Fenugreek leaves – 4 cups
• Button mushroom – 2 cups
• Tomato Puree – 4 tbsps
• Turmeric powder – 1 tsp
• Cumin powder – 2 tsps
• Coriander Powder – 3 tsps
• Green chillies – 4, chopped
• Garlic paste – 2 tsps
• Oil – ½ cup
• Salt to taste

Preparation Method

1. Remove the leaves from the stems.
2. Cut the fenugreek leaves into small pieces.
3. Prick the mushrooms with the tip of a knife and keep aside.
4. Heat the oil and sauté the mushrooms for 2 minutes.
5. Mix in the garlic paste and the menthe leaves and cook over a medium flame for 3-4 minutes.
6. When all the water has evaporated, stir-fry on a high flame for 2 minutes.
7. Serve hot with Roti/Parathas.

• Paneer/ Cottage cheese – 1 cup
• Sweet corn kernels (tender) – 1 cup
• Onion – 1, big size
• Tomatoes – 1, big size
• Green chillies – 2, slit lengthwise
• Red chilli powder – 1 tsp
• Jeelakara powder / Cumin powder – 1 tsp
• Oil – 2 tbsps
• Salt to taste

Preparation Method

1. Cut the paneer into ½ inch pieces and keep aside.
2. Finely chop the onion and tomatoes.
3. Heat the oil in a pan and fry the onions.
4. Add the corn kernels and cook for about 3 minutes.
5. Add the tomatoes and green chillies, fry for about 2-3 minutes.
6. Once the raw smell goes off, add cumin powder, chilli powder and salt.
7. Mix well and cook for a minute.
8. Add the paneer and cook for 5 minutes.
9. Serve hot with Roti/Naan/Rice.

Variations

1. You can add different colors of chopped capsicums (Bell pepper). Reduce the chilli powder quantity to half.
2. Water Can be added if you want semi gravy consistency.

• Cashew nuts – 1 cup
• Khova – ½ cup, unsweetened
• Cow’s Milk – ½ cup
• Onion -2, Medium size, finely chopped
• Ghee – 2 tbsps
• Dry grapes / Raisins – 10

To temper/Popu/Talimpu

• Patta/ Cinnamon – 1” piece
• Lavanga/ Cloves – 2
• Cardamom – 1

To Grind

• Dhaniya – 1 tbsp
• Dry red chillies – 6
• Ginger – 1” piece
• Badam/Almonds – 6

Preparation Method

Heat ghee in a kadai, fry cashew nuts and keep aside.

In the same kadai with little ghee, fry the khova till it turns golden brown & keep aside.

Now, add onions, fry till it has become golden brown.

Grind the given ingredients for grinding with little water.

Add this paste to the onion and fry till a nice aroma comes.

Mix the dry grapes, add some water, cover & cook for 5 minutes.

Then, add the khova, fried cashew nuts and milk.

Cook in low flame till the gravy thickens.

Temper with patta, Lavanga and cardamom in ghee & mix with the gravy.

Rich and tasty cashew milk masala gravy is ready to serve with roti/chapathi.

Variations

Without khova and dry grapes also you can make this dish.

Ingredients

• Aratikaya/ Raw Banana- 2
• Milk-1/4 cup
• Pasuppu/ Turmeric Powder- ¼ tsp
• Green Chillies – 4, slit lengthwise
• Onions – 1, medium size, chopped
• Curry leaves – 2 sprigs
• Oil – 2 tbsps
• Salt to taste
• Water as required

To garnish

Coriander leaves

Preparation Method

Peel the skin and cut the raw banana into medium size cubes.

Heat oil in a pan and add chopped onions, green chillies, curry leaves and fry till the onions are translucent.

Now add the banana cubes, turmeric powder & salt.

Sprinkle little water, cover and cook for 2-3 minutes on medium flame by stirring often.

Then add little more water just to cover the vegetable.

Close with a lid and cook until the raw banana becomes are soft.

Now pour milk and mix well. Don’t cover with the lid.

Keep in a low flame for 2-3 minutes and Switch it off.

Garnish with coriander leaves and Serve with hot steam rice/Chapathi.

Variations

Sometimes the milk may curdle when poured on hot curry; you can also mix milk once the dish is cooled for some time.

If want to make the curry thick, mix a tablespoon of Besan or Rice flour in water and mix before adding milk.