Easy Aratikaya fry

Time to cook : 10 min

Ingredients:

raw banana (aratikaaya)- 2 (cut into small pieces)
salt - as required
tumeric - pinch
chilli powder - 1 teaspoon
curry leaves - few

Method:
1. Pour oil in pan, add raw banana pieces and saute for 2 minutes
2. Add curry leaves, tumeric, salt, chilli powder and fry for 2 min
3. Stir occasionally for another 6 min
4. Serve hot with rice and rasam

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Easy Prawns Fry

Ingredients:

Prawns – 1/2 kg
green chilli – 1
onions – 3 (make fine paste)
ginger garlic paste – 2 spoons
garam masala powder – 2 spoons
coriander powder - 1 spoon
salt – to taste
chilli powder – 2 spoons
turmeric – pinch
coriander leaves – for garnishing

Method:
1. Pour oil, add prawns, add little salt & tumeric and fry on medium flame. let the water comes from prawn evaporate (this helps to remove the smell of prawns)

2. Now take nonstick pan, add oil, chilli, onions paste & fry till onions turn golden brown
3. add ginger garlic paste & fry for a minute
4. add prawns, salt, chilli powder and fry for 2 min
5. add garam masala, coriander powder and fry for 2 min
6. add water and keep lid
7. Stir the mixture occasionall till the water completely get evaporate and oil comes out
8. add coriander
9. Serve hot with rice and sambar

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Easy Chicken Joints Fry at Home

Ingredients:

Chicken joints -2 or 3
green chilli - 1
onioins - 2
ginger garlic paste - 2 teaspoons
garam masala powder - 2 teaspoons
salt - as required
chilli powder - 2 spoons
tumeric - a pinch
oil - 4 spoons
coriander leaves

Method:

1) Marinate chicken joints with 1 spoon ginger garlic paste, 1 spoon garam masala, 1 spoon chilli powder, salt, tumeric for 15 min
2) Meanwhile, grind onions in to fine paste
3) Take a pressure pan, add the marinated chicken joints and add one cup of water and let it whitsle 5 times
4) Let it cool down
5) Take a nonstick pan, add oil, add onion paste and fry till it turn golden brown
6) add leftover ginger garlic paste, green chilli, garam masala and fry for 2 min
7) add boiled chicken joints to the mixture and fry for 5 min
8) Wait till oil oozes out. add coriander leaves before switching off the stove
9) Yummy chicken joint is ready. Serve hot with rice and rasam.

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Dondakaya fry

Ingredients:
dondakaya - 1/2kg
oil - 4 spoons
chilli powder - 1 1/2 spoon
salt - as per taste
tumeric - a pinch
curry leaves
channa dal - 1/2 spoon
urad dal - 1/2 spoon
jeera - pinch
mustard seeds - pinch
red chilli - 1

Method:
1. Take Pan, add oil, curry leaves, channa dal, urad dal, jeera, mustard seeds, red chilli for few minutes

2. Add dondakaya pieces and fry constanstly

3. After 15 min, the pieces will become soft

4. Now add salt, tumeric and fry constanstly
5. After 15 min, add chilli powder and fry constanstly
6. Keep lid and stir constanstly
7. After dondakai became crispy, switch off the stove

8. Serve hot with white rice

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Onion Pakodi

INGREDIENTS

3 large onions, finely sliced
1 teaspoon red chilli powder
½ teaspoon sugar
Salt to taste
Juice of 1 lemon
A few sprigs fresh cilantro, finely chopped
½ cup gram flour (besan)
3 cups vegetable oil

METHOD

1.    In a mixing bowl, combine sliced onions with chilli powder, sugar, salt, lemon juice and cilantro and mix well. Keep aside for 10 to 15 minutes to allow onions to sweat.
2.    Mix gram flour into the onions.
3.    Heat oil in a kadhai (or wok) over medium flame.
4.    Divide onion mixture into lime-sized pieces and carefully drop in the hot oil. Deep fry till golden and crisp. Remove and drain on absorbent paper.
5.    Serve hot with any chutney or tomato sauce.

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Gulab Jamun

Ingredients:
MTR Gulab jamun mix - 200 gm packet
elachi - 4
For sugar syrup :
Sugar - 400gm
Water - 400 ml
For frying jamuns:
Ghee

Method:

1. Take Gulab jamun mix in a bowl
2. add little by little water and knead in to a soft dough
3. keep lid and set aside for 5 min
4. Meanwhile, make sugar syrup(take a lid and mix sugar & water)
5. Heat the syrup and stir occasionally until sugar dissolves completely in water. Also add elachi powder. Switch the stove off.
6. Now make the jamun by rolling into small balls. Apply ghee to your hands
7. Take a pan, add ghee and wait till it is heated
8. Add the jamun and fry till they turn golden brown color
9. Take jamun in a plate and let it cool down
10. Now add cooled jamuns to the sugar syrup and keep lid
(Note: If sugar syrup is hot, jamun should be cool, vice versa)
11. Keep it in refrigerator
12. Enjoy chilled Gulab Jamuns

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Lemon rice

Ingredients:
1 cup raw rice, cook rice with each grain separate
lemon - juice of 3 lemons
oil - 4 spoons
salt - to taste
green chilli - 2
red chilli - 2
channa dal - 1/2 spoon
urad dal - 1/2 spoon
curry leaves
roasted groundnuts - few
mustard seeds - few
tumeric - 1/2 spoon

Method:
1. Take pan, add oil, curry leaves, channa dal, urad dal, mustard seeds, green chilli, red chilli, roasted groundnuts, tumeric and fry for few minutes
2. Take boiled rice in a dish and pour the above mixture on it
3. Now mix it till the white rice mixed up
4. Now take lemon juice and mix it with salt
5. add to rice little by little and mix well
6. Serve hot with curd or any pickle

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Vegetable special Upma

Ingredients:

karachi ravva or wheat ravva - 2 cups
onion - 1
green chilli - 1
curry leaves - few
channa dal - 1 spoon
mustard seeds - few
jeera - few
salt - to taste
carrot - optional

Method:
1. Take Pan, add oil, green chilli, onions and fry till golden brown
2. Now add curry leaves, jeera, mustard seeds, carrot and fry for a min
3. Pour 4 glasses of water and let it boil
4. add salt and mix well
5. add upma ravva or karachi or wheat ravva to the boiling water
6. dont pour ravva all at a once. add little by little by stirring to avoid lumps.
7. mix well and keep lid for few minutes
8. Serve hot with chutney or sugar or pickle

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Yummy jeera omlette

Ingredients:
Eggs - 2
Onions - 1
salt - to taste
chilli powder - 1 spoon
tumeric - a pinch
jeera - 1/4 spoon
green chilli - 1
Carrot(optional)
coriander

1. Take a bowl,add onion, salt, chilli powder, tumeric, green chilli, jeera,coriander and mix well
2. Now add eggs and beat well
3. Take a pan, add oil, pour the mixture, sprinkle carrot
4. Turn other side and let it cook as well
5. Serve hot with roti, tomato ketchup, rice.

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Masala Egg burji or masala kodi guddu vukkiri

Ingredients:
Eggs - 4
Onions - 3
salt - to taste
chilli powder - 2 spoons
tumeric - a pinch
tomato - 1 (optional)
ginger garlic paste - 2 spoons
garam masala - 1 spoon
dania powder - 1 spoon

Method:
1.Take a Pan,add oil, onions, ginger garlic paste and fry till onions,tomato turn golden brown color
2. Add eggs, salt, tumeric and fry for 2 min
3. Now add garam masala, dania powder, chilli powder and fry for 2 min
4. Stir occasionally until the egg cooked and oil oozes out.
5. Serve hot with rice or roti

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Easy Andhra Egg Curry

Ingredients:
Eggs - 4
Onions - 4
salt - to taste
chilli powder - 1 1/2 spoon
tumeric - pinch
tamarind - size of half lemon

Method:
1. Add oil, fry onions till golden brown color
2. Add salt, tumeric, chilli powder and fry for 2 minutes
3. Add water, eggs(make a slit on egg) and keep lid
4. After the water boils, add tamarind juice and keep lid
5. Stir occasionally until the oil oozes out from the curry
6. Serve hot with rice

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verusenaga tomato pachadi or andhra peanut tomato chutney

Ingredients:

Peanuts or verusenaga gullu - 2 cups
red chilli - 1
salt to taste
Urad dal or minapa pappu - 2 spoons
channa dal - 2 spoons
tamarind - small gooseberry size
tomato -1
jeera - a pinch

To Temper:
Oil -2 tsp
Mustard - 1/4 tsp
Urad dal - 1 tsp
Curry leaves - few

1. Fry peanuts and let them cool down
2. Take a pan, pour a spoon oil and fry channa dal, Urad dal, red chilli, jeera, tomato, add tamarind last
3. Now take small jar and mixer it(except peanuts)
4. Now add salt, peanuts and make into powder
5. add water slowly and make in to fine paste
6. Now Temper with the items given under ‘To temper’ table and mix it to the chutney we ground.
7. Serve hot with idli, vada, dosa

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Sweet Lassi

Ingredients

Curd
Sugar
Salt - a pinch
Viva or Horlicks
Nuts
Cool water

Method:

Take a vessel and whisk curd
Now add cool water, sugar, salt
Whisk again
now filter the lassi with tea strainer
take a glass and pour lassi
add a spoon viva or horlicks,nuts, little sugar on the top
Enjoy the cool lassi.....and beat the summer

Kitchen Tip:
Make curd in mud pot for more taste....

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Mutton Mango Curry

Ingredients:

Mutton - 1/2 kg
green mango - 1
onions -4
green chilli -1
ginger garlic paste - 1 spoon
salt - totaste
chilli powder - 2 spoons
tumeric - a pinch
coriander leaves

Method:

1. Take pressure pan, add oil, green chilli, onions, ginger garlic paste and fry till golden brown color
2. Now add mutton, salt, tumeric and fry till water from the meat evaporates
3. Now add mango pieces or scraped mango to the curry and fry for 2 minutes
4. Now add chilli powder and fry for 2 minutes
5. add water and pressure cook for 5-6 whistles
6. later on medium flame stir curry occasionally til oil oozes out.
7. add coriander leaves
8. Serve hot with rice or roti

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Goruchikkullu masala curry cluster beans masala curry

Ingredients:

goruchikkullu - 1/4 kg
onion - 2
tomato - 1
dania powder - 1 spoon
garam masala - 1 spoon
chilli powder -1 spoon
salt - to taste
tumeric - a pinch

Method:

1. Take a pressure pan, add oil, onions and fry till they turn golden brown color
2. Now add tomato and saute till they turn soft
3. now add goruchikkullu, salt, tumeric and fry for 2 min
4. now add chilli powder, dania powder & garam masala and fry for 2 min
5. now add water and whistle for 6 times
6. let the pan cool and remove the lid
7. keep medium flame and let the curry become thick
8. when oil oozes, your delicious curry is ready
9. serve hot with rice

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lady's finger fry bendakai fry

Ingredients:

Lady's finger bendakai - 1/4 kg
oil - 4 spoons
salt - to taste
tumeric - a pinch
chilli powder - 1 spoon

Method:
1. Take pan, add oil and lady's finger(cut in to small pieces)
2. Keep medium flame and fry continuosly so that the viscous nature will go and it turn soft (if you wont fry, all piece will mixed up & it will become paste)
3. now add tumeric, salt and fry the pieces
4. now add chilli powder and again fry them till the ladys finger turn golden brown or dark green color
5. Serve hot with rice or chapati

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Semya payasam

Ingredients

Semiya/ Vermicelli	1/2 cup heaped
Sugar	1/2 cup levelled
Milk	1/2 cup
Ghee	2 tsp
Cashew nuts	6
Raisins(optional)	12
Elachi	1
Salt	a pinch
Water	2 cups

Method

1. Heat a pan, add ghee and fry cashews into golden yellow in colour. If using raisins, fry them as well in ghee until it fluffs up. Keep aside. In the same pan, roast vermicelli in Medium-low flame with constant stirring.
2. The vermicelli should turn golden here and there. Set aside. Bring water to boil in a large bowl Add the roasted vermicelli. Cook for 4-5 minutes until soft.
3. Add sugar. Powder the elachi and add to it. The cooked vermicelli turns transparent at this stage. Boil for 2 minutes. Add the milk. 
4. Add milk and bring to boil. Boil for a minute, add a small pinch of salt and switch off the stove. As it cools down, it gets thicker. 
5.  Garnish with fried cashews and raisins.

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Easy andhra mutton curry

Ingredients:

Mutton - 1/2 kg
onions - 6
green chilli - 1
salt - to taste
red chilli powder - 2 spoons
turmeric - a pinch
MTR dhaniya powder - 2 spoons
garam masala - 2 spoons
ginger garlic paste -  2 spoons
water - one glass
coriander leaves

Method:
1. Take pressure pan, add oil, onions, green chilli
2. fry for 5 minutes and add ginger garlic paste
3. fry till the mixture turn golden brown color
4. Now add mutton, salt, turmeric, saute for 5 minute
5. now wait until the water evaporates from the mutton
6. now add red chilli powder, dhaniya powder, garam masala and saute for 5 minutes
7. now add one glass water and pressure cook for 7-8 whistles
8. after it cool down, keep in low flame, add coriander leaves and let the oil oozes out
9. Serve hot with rice or roti or vada

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Ladys finger prawns curry or bendakai royyalu kura

Ingredients:

Prawns – one cup

lady's finger – 1/2 kg

Onion - 1

tumeric - pinch

salt – to taste

chilli powder – 1 1/2 spoon

garam masala – 1 1/2 spoon

1. Take a kadai, add oil, prawns, tumeric, little salt and fry till water evaporates. This will remove the prawn smell.

2. Now take pressure pan cooker, add oil, add onions and fry for 2 minutes

3. Now add prawns, lady's finger, salt, tumeric and saute for 2 min
4. Now add chilli powder, garam masala and fry for 2 min
5. Add water and whitsle for 3 times
6. Let it cool and remove the lid
7. Now stir occasionally on low flame till oil oozes out
8. Garnish with coriander and serve hot with rice

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Spinach fry thota kura fry

Ingredients:

Spinach

red chilli – 1

garlic – 2 cloves

jeera -

salt – to taste

tumeric – a pinch

Method:

1. Take a Pan, add oil
2. Now add red chilli, garlic, jeera & fry for a minute
3. Now add spinach, tumeric, salt & saute for a minute
4. Keep lid and stir occasionally
5. water comes from spinach and will evaporate
6. once the water evaporates, oil ozzes from the curry
7. Serve hot with rice or chapati or pulka

Benefits of Spinach :
Healthy skin and hair
healthy digestion

healthy bones

Lowers blood pressure

Asthma prevention

Cancer prevention

Diabetes management

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Easy Sambar receipe

Ingredients:

kandi pappu/ toor dal – 4 spoons
vegetables of your choice( like carrot,bendakai, onion, sweet potato, bottle ground, tomato)

tumeric
salt
MTR sambar powder – 1 spoon
sugar – 1 spoon
tamarind juice – 1 cup

mustard seeds
curry leaves

red chilli

jeera

coriander seeds

Method:

Pressure cook dal (with 1 spoon oil & pinch of tumeric) and vegetables in separate bowls and keep aside

Now take a pan, add oil, curry leaves, mustard seeds, jeera, coriander seeds, red chilli and fry for a minute

Now pour the cooked dal (make a paste of it) along with cooked vegetables (also add the leftover water from vegetables) and tamarind juice

After 5 min, add salt, sambar powder & mix well

Finally add sugar & garnish with coriander leaves

Serve hot with rice or idli, dosa.

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Semya Upma or vermicelli upma

Ingredients:

1. Semya – 2 cups
2. Onions - 1
3. Green Chilli --1
4. Ginger(Finely Chopped) – 1/2 inch (vegetables optional)

5. Curry leaves
6. Salt -- To Taste
7. Channa Dal -- 1/2tbsp
8. Urad Dal -- 1/2tbsp
9. Mustard Seeds -- 1/2tbsp
10. Oil -- 2tbsp
11. Ghee -- 1/2tbsp
12. Water - 4 cups

Method:

1. First heat Oil in a pan and add Channa Dal, Urad Dal and Mustard Seeds.

2. Fry them for 5min and then add Ginger, Curry leaves Green Chilli
3. Again after frying it for 2min add chopped onions and fry them till the onions turn transparent.
4. add water & salt to the pan and let it boil.
5. Now when the water starts boiling, add the Semya by mixing it continuously.
6. Finally turn off the flame and add Ghee to it (this is optional) and leave it for 2min.

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Goru chikkullu or cluster beans curry

Ingredients:

goru chikkullu or cluster beans – 1/4 kg
tomato -1

onion – 1

salt

chilli powder – 1 spoon

tamarind juice - 1 cup1

tumeric – pinch

coriander leaves

Method:

1. Take pressure pan and add oil

2. Add onions and fry for 5 min
3. Now add tomato and fry till it turn soft
4. Now add goru chikkullu, salt, tumeric, chilli powder and saute for a minute
5. after they turn soft, add 1 glass water and allow to whistle 5 times
6. Let it cool.
7. Now add tamarind juice and allow the curry become thick consistency & turn off the stove
8. garnish with coriander and serve hot with rice

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Instant Potato curry for rice or poori red curry

Ingredients:

Potatoes – 1/4 kg
ginger garlic paste – 1 spoon
garam masala powder – 1 spoon
salt

chilli powder
tumeric
onion – 1

green chilli -1

Method:

1. Take Pressure pan and add oil
2. add all the ingredients listed above one time and pour 1 glass of water
3. Cover the lid and whistle it for 5-6 times
4. Let it cool and garnish with coriander
5. Serve hot with rice or poori

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Prawns masala curry

Ingredients:

Prawns – 1/2 kg

green chilli – 1

onions – 6

ginger garlic paste – 2 spoons

garam masala powder – 2 spoons

salt – to taste

chilli powder – 2 spoons

turmeric – pinch

coriander leaves – for garnishing

Method:

Pour oil, add prawns, add little salt & tumeric and fry on medium flame

let the water comes from prawn evaporate (this helps to remove the smell of prawns)

Now take pressure pan, add oil, chilli, onions & fry till onions turn golden brown

now add ginger garlic paste & fry for a minute

now add prawns, salt, chilli powder and fry for 2 min

now add water and keep lid & wait for 5 whistles

remove the lid after pan cools down, add garam masala, coriander

mix well and wait till oil oozes out

Serve hot with rice or roti.....

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Tomato bath upma

Ingredients:

1. Karahi ravva or bombay ravva -- 1 & 1/2 Cup

2. Onions - 1
3. Tomato -- 1
4. Green & Red Chilli --2
5. Ginger(Finely Chopped) -- 1/4tbsp

6. Curry leaves

7. Salt -- To Taste
8. Channa Dal -- 1/2tbsp
9. Urad Dal -- 1/2tbsp
10. Mustard Seeds -- 1/2tbsp
11. Oil -- 2tbsp
12. Ghee -- 1/2tbsp
13. Lemon Juice (Optional) -- To Taste

14. Water -- 3Cups

Method:

1. First heat Oil in a pan and add Channa Dal, Urad Dal and Mustard Seeds.

2. Fry them for 5min and then add Ginger, Curry leaves Green Chilli and Red Chilli to it.

3. Again after frying it for 2min add chopped onions and fry them till the onions turn transparent.

4. Then add diced Tomatoes and salt. Let it cook till the tomatoes become soft.

5. Once when the tomatoes become soft, add water to the pan and let it boil.

6. Now when the water starts boiling, add the Sooji by mixing it continuously. 

7. Then close it with a lid and let it cook for 5min.

8. Finally turn off the flame and add Ghee to it (this is optional) and leave it for 2min.

9. Now the Tasty Tomato Bath is Ready to Serve.

Benefits of Tomato:

Improves vision

Helps fight cancer

Maintaining blood health

Reduces risk of heart disease

Good for digestion

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carrot turumu vepudu grated carrot stir fry

Indgredients:

Carrot - 1/2 kg
dry chilli - 1
garlic - 2 cloves
zeera - 1/4 spoon
tumeric - pinch
cinamon - half inch
cloves - 2
salt as required
curry leaves

Preparation:

1. pour oil and add dry chilli, garlic, zeera, cinamon, cloves, curry leaves & saute for a minute
2. now add grated carrot and fry for 2 min
3. now add salt, tumeric and mix them well
4. Place lid,let it cook for 5-8 min
5. once carrot lost its moisture, remove lid and saute for 2 min
6. garnish with coriander
7. serve hot with rice & rasam

Benefits of carrot:

1.  Improved Vision

2.  Cancer Prevention

3.  Anti-Aging

4.  Healthy Glowing Skin

5.  A Powerful Antiseptic

6. Prevent Heart Disease

7. Healthy Teeth and Gums

Eat carrot curry every week and also eat raw carrot regularly for healthy lifestyle....

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Betroot fry

Ingredients:

Betroot - 1/2 kg
curry leaves - 8 no.
tumeric - pinch
salt - as required
zeera - 1/4 spoon
garlic - 2 no.
dry chilli - 1 no.
Oil - as required

Method:

1. Keep Pan on stove and pour oil
2. add curry leaves, dry chilli, garlic, zeera and saute for a minute
3. Now add betroot and fry for 5 mins
4. Place lid and allow it to fry on low flame for another 5 mins
5. Now add tumeric and salt
6. close the lid and fry for another 10 min
(Contant stirring is very important for cooking beetroot)(Dont fry more..it will reduce nutrition values)
7. keep an eye on the colour of cooking betroot...it will turn from red to dark red which is a sign that curry is ready...
8. Serve hot with rasam

Coming to benefits:

1. Lower Your Blood Pressure
2. Boost Your Stamina
3. Fight Inflammation
4. Anti-Cancer Properties
5. Rich in Valuable Nutrients and Fiber
6. Detox your body
7. Fair skin & healthy hair

Please cook beets every week and stay healthy....

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Buttermilk with curry leaves

Ingredients:

Curd
Salt
Curry leaves
Ice cubes

Method:

Take a vessel and whisk curd
Now add water, salt
Whisk again
now filter the butter milk with tea strainer
add curry leaves, ice cubes
Enjoy the new flavour.....

Advise:
There are many benefits with curry leaves. Some of them like lowers cholesterol, fights diabetes, Improves digestion, prevents hairfall...So, please dont remove it from plate but kindly chew it.

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Oats porridge with horlicks

Ingredients:

Oats - 6 - 8 spoons
Horlicks - 1 spoon
Sugar - 2 spoons
Milk - glassful
almonds - for garnishing

Preparation:

Boil milk
Add horlicks
sugar
Pour oats and mix well
garnish with almonds

Your health oats breakfast is ready....

(Actually who are looking for weightloss wanna eat oats. but, because of its taste, we cant eat it. Thats why, this receipe helps you to eat tasty oats for healthy lifestyle)

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Onion curry with milk

Ingredients:

Onions - 4
Oil - 3 spoons
salt - as required
tumeric - 1/2 spoon
Milk - half glass
Water - half glass
green chilli - 1

Preparation:

1. Pour oil in to pan and add oils
2. fry onions till they get golden brown color
3. add green chilli and saute for a minute
4. add tumeric and salt & fry for 2 minutes
5. Now add milk & water
6. Allow the mixture to boil
7. after it became thick, sim the flame
8. close the pan with lid and wait until oil oozes out from the curry
9. Garnish with coriander
10. Serve hot with rice

You will experience a great taste and it good for health as well especially in summer.

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Easy Mullakada tomato curry

Ingredients :

Drumsticks - 2 (cut them in to required shape)
onion - 4
tomato - 2
salt - as required
chilli powder - 1 spoon
tumeric - 1/4 spoon
tamarind - half lemon sized
oil - 4 spoons
green chilli - 1

Heat oil in pressure cooker.

Add onions, fry them till golden brown

now add green chilli, fry for a minute

now add tomato, fry till it become soft

now add drumsticks, fry till they become soft

now add salt, tumeric and fry for  a minute

now add green chilli powder and saute for a minute

now add smalll glass water and whitsle for 3 times

after the cooker cool down, now add tamirind juice

let the water boil and oil oozes out...My MIL says, the curry is ready when the oil comes out..

garnish with coriander leaves...

Serve hot with rice....

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restaurant style kaju tomato curry recipe

• Ingredients:
• 
  
• Oil – 2 teaspoons + 1 tablespoon
• Cashews (broken or whole)-1 cup
• Onion – 1 large or 1 ½ cups, chopped roughly
• Ginger – ½ inch piece, chopped roughly
• Green chillies – 2 small, chopped roughly
• Tomatoes – 3 medium or 1 ⅓ cups pureed
• Butter – 2 tablespoons
• Bay leaf – 1
• Cloves – 4
• Cinnamon stick – 1 inch piece
• Turmeric powder – ¼ teaspoon
• Coriander powder – 3 teaspoons
• Red chili powder – 1 teaspoon
• Dried fenugreek leaves (Kasoorimethi) – 1 ½ teaspoons
• Heavy whipping cream (Malai) – ¼ cup
• Water – ½ cup (More or less depending on your liking gravy consistency)
• Cilantro – ¼ cup, chopped finely

• Step by step recipe for Cashew Tomato Curry:

1) Heat 1 teaspoon of oil in a pan and roast the cashews in it.

2) Roast them with string continuously till it becomes nice golden brown. remove it to a plate and keep aside.

3) In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger and green chilies.

4) Saute them till onion becomes translucent and let it cool down a bit.

5) Once it gets cooled, grind into smooth paste.

6) Also make smooth puree of tomato. Note: for the picture purpose I made tomato puree earlier and removed it to a bowl. Otherwise I would puree tomatoes while onion paste is cooking.

7) Now the same pan, heat 1 tablespoon of oil and butter on medium heat. oil is added here, so butter doesn’t get burned.

8) Once butter starts to melt, add bay leaf, cloves and cinnamon stick. Saute till you get nice fragrance of the whole spices about 30 seconds.

9) Then add onion paste, mix very well. Add some salt.

10) Cook till all the moisture goes away and it starts to leave the sides of the pan about 7-8 minutes.

11) Add turmeric powder, coriander powder, red chili powder and kasoori methi. Crush methi leaves between you palm, so it will release lots of flavors.

12) Mix well and cook for a minutes.

13) Add tomato puree.

14) Stir it, as it start to boil, it will splutter a lot. partially cover the pan, means half covered, half open.

15) cook till oil starts to ooze out from the sides and all the moisture evaporates.

16) Add enough water to make gravy consistency. also mix in roasted cashews and let the gravy comes to a boil.

17) Add heavy cream.

18) Mix it well, taste the gravy and adjust the salt and spice level.

19) Finally add lots of chopped cilantro.

20) Stir it in and serve.
Serving suggestions – Serve with paratha or roti or naan

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