Curry Recipes

 Papaya Moringa Curry

Papaya- 500 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

                 Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Papaya Carrot Moringa Curry

 Papaya- 500 gm

Carrot-300 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

                 Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Methi Curd Curry

Snake Gourd- 300 gm

Methi-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

                 Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Palak  Curd Curry

Snake Gourd- 300 gm

Palak-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

                 Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak  after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Cheera  Curd Curry

Snake Gourd- 300 gm

Cheera-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

                 Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheera  after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Chicken Cauliflower Curry

Chicken pieces-12

Butter-3 tsp

Onion(Big)-100 gm

Cauliflower-300 gm

             Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Chicken Tomato Curry

Chicken pieces-12

Onion(Big)-100 gm

Pudina-50 gm

Green Chillies-10

(grinded)

Tomato-8

             Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water.

Green Gram Cauliflower Curry

Green Gram-300 gm

Cauliflower-300 gm

Onion(Big)-100 gm

Tomato-8

             Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Beetroot Curry

Beetroot-500 gm

Green Peas-300 gm

Milk Cream-1/2 litre

                      Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well.

Cheera Vada

Black Gram-300 gm

Cheera-200 gm

                    Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve.

                       The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram).  Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and "Mung" are also processed into flour(besan).

Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.