Bsc 4th Semester-Menu 8(Indian gravies)

                                                                           Basic Indian Gravies

                                                     Menu 8-Basic Indian Gravies    

 

Makhani Gravy                 I/2  litre

Ingredients :

Tomatoes: 1 kg.
-Ginger and garlic paste: 30grams.
-Cashew nuts: 250grams.
-Green chilies: 6-8 nos.
-Red chilies (de seeded): 10-15 nos.
-Butter: 150grams.
-Cream: 150grams.
-Salt to taste.
-Cloves: 10 nos.
-Green cardamom: 10 nos.
-Ginger: 1 inch.
-Kasoori methi (fenugreek): 10 grams.
-Honey (optional): 20 ml.

 

Method:

1. Wash and roughly chop tomatoes. Put in a handi with 300ml of water and boil on medium heat.
2. Wash and boil cashew nuts separately, make its paste in a blender, strain it in a sieve and keep aside.
3. Wash , slit , deseed the green chilies, roughly chop and add to the tomatoes.
4. Add ginger garlic paste, red chilies, cloves, cardamom and salt to tomatoes and cook till it gets mashed and reduced to a saucy consistency. strain it also through a strainer, preferably with medium size holes.
5. Bring the tomato puree to a boil again, add cashew nut paste, butter, kasoori methi and if its too sour, add honey.
6. Finish it with cream.

Kadhai gravy         No of portion-6

Ingredients
1 tbspcoriander (dhania) seeds
10red chillies
750 gmstomatoes
4green chillies
6 cloves of garlic (lehsun)
50 mm. (2") piece ginger (adrak)
1 tspdried fenugreek leaves (kasuri methi)
1 tspgaram masala
4 tbspghee
salt to taste

Method

1.    Roast the coriander seeds and red chillies lightly and pound.

2.    Chop the tomatoes and green chillies.

3.    Heat the ghee. Add the garlic and saute over medium heat.

4.    Add the pounded spices and cook for a few seconds. Add the green chillies and ginger and saute for 30 seconds. Add the tomatoes and fry until the fat comes to the surface.

5.    Add the kasuri methi and salt and sprinkle garam masala.

 

 

White Gravy Recepie         No of portion-4

 

Ingredients

•	Onions,quartered	4 large
•	Cashewnuts	1 cup
•	Oil	2 tablespoons
•	Garlic paste	1 tablespoon
•	Ginger paste	1 tablespoon
•	Green cardamoms	2
•	Green chillies,slit	2
•	Mawa (khoya),grated	1/4 cup
•	Yogurt,whisked	1/2 cup
•	Salt	to taste
•	White pepper powder	1/2 teaspoon

Method
Place onions in a pan. Add a cup of water and boil till soft. Drain and cool. Grind into a smooth paste. Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste. Heat oil in a handi and add boiled onion paste. Stir and add garlic paste, ginger, paste, green cardamoms, slit green chillies. Stir and add grated mawa and cashewnut paste. Stir. Add half cup of water and mix. Cook on low heat for five to ten minutes. Add whisked yogurt, salt and white pepper powder. Cool and store.Use when needed.

 

Basic Tomato Onion Gravy Recepie

Ingredients:

-Onion: 400 gms.
-Tomato: 300 gms.
-Cooking oil: 50 ml.
-Bay leaf: 3-4 nos.
-Cloves: 10 nos.
-Green cardamom: 10 nos.
-Cinnamon sticks: 2-3 nos.
-Ginger garlic paste: 30 Gms.
-Turmeric powder: ½ tsp.
-Degi mirch powder: 2 tsp.
-Coriander powder: 1 tsp.
-Salt to taste.
-Fresh coriander leaves: 1/2 cup (chopped and washed).
-Desi ghee: 3 tbsp.

Method:

1.Peel, wash and roughly chop onion and tomatoes.
2.Heat oil in a pan or kadhai, and crackle bay leaf, cloves, cardamom and cinnamon sticks.
3.Add onion and bhunao till it turns golden brown (add a tsp of salt to make cooking of onion faster). 4.Add ginger garlic paste and bhunao for a minute till raw smell goes off.
5.Add turmeric, degi mirch and coriander powder and bhunao for 2 minutes adding a tbsp of water occasionally to prevent the spices from burning and sticking.
6.Add chopped tomatoes and cook till tomatoes are mashed and cooked.
7.Add salt and cook till oil surfaces on top.
8.Finish with desi ghee and chopped coriander leaves.

 Chef's Tip