101 Ways to Prepare Curries
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PAPAYA KOFTA CURRY Ingredients (Serves 8) For Curry 2 medium potatoes, peeled and cubed 3 bay leaves 1 tsp. each of garam masala and sugar 4 red chillies 2 big onions 2 large tomatoes, grated ½ cup curd ½ tsp. cumin seeds 1 small piece cinnamon, 2 cardamoms, 2 cloves Salt to taste For Koftas 1 medium raw papaya 1 medium green mango 3 tblsps. gramfour 3 green chillies 1 small bunch of coriander leaves 1 inch piece ginger A few mint
the parvals and remove the inside pith carefully so as not to break the shells. Fill the prawn mixture in parvals. Close the mouth of parval with a little paste of flour. Deep fry the parvals to a golden brown colour. Grind remaining ginger, garlic and onions to a paste put 3 cups of water in curd and beat nicely. Heat 3 tblsps. oil and add bay leaves and onion paste, spices and salt. Cook till the oil comes out. Add potatoes and fry nicely, then put in curd. When the potatoes are almost done,
CURRY Ingredients (Serves 6) For Vadais 250 grams tuvar or arhar dal 1 coconut, finely grated 6 green chillies 1 small bunch of coriander leaves 1 tsp. grated ginger 1 small onion Salt to taste For Curry 250 grams sour curd 4 green chillies, slit 1 small bunch of coriander leaves ½ tsp. each of cumin and mustard seeds 1-inch piece of ginger ½ tsp. turmeric powder 1 tblsp. urad dal 2 tblsp. grated coconut Salt to taste Preparation
Preparation Fry khoya to a brown colour. Also fry mushrooms to a golden colour. Fry paneer. Grind coconut, ginger, garlic and chillies and coriander to a paste. Heat 4 tblsps. ghee and add cardamoms and cloves, then put in the ground tomato paste and cook till the ghee comes out of the mixture. Now put in khoya, cashewnuts, spices, mushrooms and mix the contents with 2 cups water. Cook till the gravy is reduced to half. Add peas, paneer and cream, and remove from fire after a few minutes.
¼ cup cream 1 tblsp dhania-jeera powder ¼ tsp. turmeric powder Salt and chilli powder to taste Preparation Boil bananas and mix them with ginger, coriander leaves, green chillies and cornflour and salt. Knead these contents to a paste. Now mix together khoya, cashewnuts, raisins and garam masala. Make banana paste into balls around khoya mixture. Deep fry the balls to a golden colour. Heat 3 tblsps. ghee and add all the spices. Add ginger, garlic and onions and fry till soft. Add