FENUGREEK LEAVES & PEAS CURRY/METHI MALAI MATAR

Methi matar malai...is a healthy curry made using both greens like methi leaves and peas..which happens to be the season with a dash of malai..which makes a yummy curry for rotis..i learnt this curry from my friend meher...so this is how it is made.....

INGREDIENTS
1. Methi leaves 4 to 5 bunches
2. Peas 1 cup
3. Onion 2-3
4. Spices, a few clove, cinammon, mustard, and jeera.
5. Ginger garlic past 1.5 tsp
6. Green chillies 3
7. Turmeric powder 1tsp
8. Red chilli powder 1 tsp
9. Cashew nuts 5-6
10. Milk half a cup
11. Salt to taste.
12. Oil

METHOD
1. In oil add clove, cinnamon, elaichi, mustard seeds, jeera and ginger garlic paste
add green chilli and onion and fry till brown.
2. Add methi leaves and fry, add green and also add peas, now add salt, turmeric powder and redchilli  powder and mix well.  Add about half cup of water for peas to cook.

3. Now grind cashews in milk along with cream into a slurry.
4. Now check if peas are cooked...now add the above cashew and milk slurry into the curry and mix well... and simmer for 5 minutes and curry is ready to be served..if you want u also add cream as topping on curry.

This curry goes to the following event

Event: Dish Name Starts with F

FISH CURRY NELLORE STYLE/ NELLORE CHAPALA PULUSU

Nellore chapala pulusu is famous all over Andhra..and most sought after by nonvegetarians..in this curry fish is cooked in tangy tamarind juice and tastes heavenly with boiled rice and a dash of ghee...it goes well even with ragi sangati, and some people like me  also prefer it with idli...here is how it goes...



Ingredients
1/2 kg fish cut into pieces
Tamarind (about a size of an orange, soaked in 3/4 cup of water
1tbsp rock salt
3-5 tsps chilli powder
green chillies 3
Onion-small size 4-6
Tomatoes 2-3 chopped
Water
Curry leaves
Coriander leaves
Methi powder
Butter 1/2 tbsp
 Turmeric powder 1tsp

For the tempering
3-4 tbsps oil
3/4 tsp methi seeds
1/2 tsp avualu(mustard seeds)
1/2 tsp jeera
1 chopped onion
2 stalks of curry leaves


METHOD

1. Cut the fish into pieces and wash well and rub with salt and turmeric.
2. In a heavy-bottomed vessel heat oil and add methi seeds, jeera, and mustard seeds.  After these are fried add the chopped onions(which u cut for tempering)  and fry till they turn golden brown.
3. Add onions (if you are taking small onions you can put them as whole, if big then cut into dices), green chillies, and tomatoes and continue frying.
4. Now add salt, turmeric powder and chilli powder and curry leaves and continue frying till it becomes a nice thick paste.
5. Now add tamarind juice, stir for a while and then add the fish pieces...check the consistency and if needed add some water.
6. Let it boil on a high flame for 10 minute...Cover and let it simmer till gravy thickens (approximately takes 20 minutes to 25 minutes)..at this stage you can add mango pieces to the curry.  Add 1/2 tsp methi powder and mix well..also add 1/2 tbsp of butter and add coriander leaves and remove from fire.  Leave the curry for sometime for the fish to absorb the gravy and serve.

This curry goes to the following event hosted by akila

Event: Dish Name Starts with F

MIXED VEGETABLE KORMA

This vegetable korma can be had as side dish to vegetable biryani, with dosa, vada, and even with plain rice...it is easy to make and has all the goodness of vegetables in it liked by kids and adults too..

Ingredients
1. Potatoes 3 to 4 of medium size
2. Carrot  2 to 3 in number
3.  Peas a half a cup
4. Ginger garlic paste 1.5 tsp
5. Onions 2 to 3
6. Tomato 2
7. Green chillies 2
8. Turmeric a pinch
9. Red chilli powder 1.5 to 2 tsp
10. Salt to taste
11. Whole garam masala spices- clove, cinammon, cardamom--- all a few
12. Curry leaves
13. Coriander leaves
14. Curd 3/4 cup
15. Milk 1/2 cup
16. Oil/ghee
17. Cashew nuts
18. Water 1.5 cup
19. Besan 2 tsp

Masala paste
1. Coconut 1/2 cup
2. Coriander a few seeds
3. Garam masala powder

Grind the three ingredients using some water and your masala is ready to be used..it can be used in egg curry, chicken curry also and it looks like above

Method
This curry can be made in cooker or in a pan as you wish...i do it in cooker to save time ..so do it as you wish..it as follows
1. Take oil/ghee or both in a cooker/pan and heat it..add cloves, cinnamon, and cardamom and fry..now add curry leaves...few cashew nuts an d fry.
2. Now add onions, green chillies, tomato, and mix well...add ginger garlic paste and fry well..add cut vegetables..potato, carrot, peas, and even cauliflower if you like..and add salt, turmeric..and mix well..add 1.5 cups of water...add chilli powder(if you want spicy add accordingly) and mix well.  Now close the lid of cooker if cooking in cooker or cover the lid if ordinary pan for 10 minutes or until vegetables cooked softly.

3. After 4 whistles or in a pan check the vegetables if cooked.  Now to the masala paste...add curd and 2 tsps of besan and mix well..add this to the vegetables and mix well...cook for 5 minutes and at the end add milk and cook for another 5 minutes and check the salt and spiciness and adjust accordingly.
4.  Garnish with coriander leaves and the vegetable korma is ready to be served...


















This goes to veggie/fruit a month potato event,