Capsicum curry

While you are in no mood to cook or dont have any stock of vegetables for a gravy...probably you can the try the below mentioned easy to cook gravy.


Recipe Summary
Difficulty: Easy
Cook Time: 20 minutes
Yield: 4 servings

Capsicum Curry Ingredients
Onions - 2
Tomatoes - 3
Chilli powder - 2 teaspoon
Coriander powder - 2 teaspoon
Garam Masala - 1/2 teaspoon
Capsicum - 4-5
Cinnamon -2 pieces
Cloves - pieces
Oil - 2 tablespoon
Salt - to taste



Capsicum Curry Preparing Method
1. Grind the onions and the tomatoes
2. Cut the capsicum into pieces (bigger)
3. Heat 1 table spoon oil in a pan and fry the capsicum in a medium flame until it is half cooked
4. Then remove the capsicum from the pan and in the same pan add 1 teaspoon of oil
5. Add cinnamon and cloves. When they splutter add the tomato onion paste. Let it cook until the oil separates
6. Now add the chilli powder, coriander powder, garam masala, and salt
7. Mix them properly and add the capsicum to it. When the capsicum gets cooked ( 5-10 min), Capsicum curry is ready to serve.

Mushroom Gravy

I never use to keep mushroom gravy for chapathis. But while in market i saw fresh pure mushrooms and was very much tempted to get them. This is how the below mentioned mushroom gravy was invented by me.

Ingredients
•set 1:
•400gms of button mushroom
•2tbsp of butter
•1tsp ginger garlic paste
•1 tsp pepper
•salt
•set 2:
•4 tbsp of cashews
•4cloves
•1inch cinnamon stick
•2 cardamom
•8 peppercorns
•set 3:
•1 cup of fresh cream
•8 tbsp of kasuri methi
•2 tsp red chilly powder
•1 tsp of garam masala
•a pinch of amchoor
•salt to taste
•1 cup of boiled peas
•4 onions ground into a paste
•1 cup of milk
•6tbsp oil

Directions
1.step 1:
2.Trim the stem of mushrooms.. cut into two(if big) soak in hot salted water for ten minutes.
3.Heat butter. Fry the mushrooms till golden brown
4.Add ginger garlic paste, salt n pepper. Fry for one more minute and keep aside.
5.step 2:
6.Grind set 2 ingredients into a powder.
7.step 3:
8.Heat oil. Add onion paste and fry till oil seperates. Do not make it brown.
9.Add the step 2 powder.Fry for two minutes.
10.Add kasuri methi and cream. Fry till it dries.
11.Add red chilly powder,garam masala, salt and amchoor
12.Add fried mushrooms and boiled peas. Cook for few minutes
13.If u want a thick gravy add a cup of milk. If its too thick u can add some water.
14.Let it boil for five minutes. Serve hot.

Babycorn Gravy

This is a crunchy gravy giving a rich taste of babycorns.

Ingredients:

•Baby corn- 4
•Capsicum- 1
•Lemon juice- 1/2
•Onion- 1
•Tomato puree-2
•Ginger Garlic paste- 1 tsp
•Turmeric powder- 1/4 tsp
•Milk- 1/4 cup
•Oil and salt- as required
Fry and Grind:

•Cinnamon- a small piece
•Cloves-1
•Cardamom- 1/2
•Bay leaf- 1/4
•Coriander seeds- 1 spoon
•Red chili- 2
•Cumin seeds- a pinch
•Fennel seeds- a pinch
•Pepper corns- 4 or 5
Recipe:

1.Cut Onion, Capsicum and Baby corn. Keep aside.
2.Heat Oil in a pan and add Capsicum, saute till it turns soft or for 3 min.
3.Cook the cut baby corn in 2 cups of water with salt and lemon juice for 2 to 3 min. Then drain the Water.

4.Heat Oil in a pan. Add boiled Baby corns and fry for 5 minutes in low flame. Keep this aside.
5.Fry Cinnamon, Cloves, Cardamom, Bay leaf, Coriander seeds, Red chili, Cumin seeds,Fennel seeds and Pepper corns without any Oil. Fry till it turns dark in color or for 30 sec in low flame.
6.Dry grind all the fried ingredients without Water.
7.Heat Oil in a pan. Add ground items, Onion, Ginger Garlic paste and fry till Onion turns into light brown in color.
8.Then add Tomato puree and Turmeric powder, fry till it becomes dark in color.
9.Add a cup of water, fried Baby corns and Capsicum, cook for 3 minutes.
10.Finally add Milk and cook till it turns dry.