Baby corn curry

Ingredients:

1.Baby corn-125grm

2.Tomato-4

3.Onion-1 medium size

4.Green chilli -3

5.Garam masala-1/2 tsp

6.Ginger garlic paste-1/2 tsp

7.Coriander leaves-few

8.Salt to taste

9.Oil-1tbsp

10.Turmeric powder-1/4 tsp

11.lCashew-25grm

12.Sugar-1tsp(optional)

13.Cumin seeds and mustard-1tsp

Preperation method:

1.Chop the baby corn,onion,tomato and green chilli.

2.Take a vessel and heat the oil.

3.Fry cumin seeds and mustard when they started to pop up add gingergarlic paste and onions.Stir occassionally on mediumflame.

4.Add baby corn and fry all together and stir occassionally.

5.Add chopped tomato and cook for 5 min.

6.Add turmeric powder,garammasala ,sugar and salt to taste.

7.Grind the cashew and add the powder to vessel and cook the curry for 2 min.

8.Garnish the curry with coriander leaves .

Serve hot with chapathi or poori.

Bottle gourd kofta curry

Ingredients:

For kofta's:

1.Bottle gourd-1/2 cup (peeloff and grated
2.Gram flour-3tbsp
3.Chilli powder-1tsp
4.Garam masala-1/2tsp
5.Salt to taste
6.Oil- for deep fry



For Gravy:

1.Onion-1medium size
2.Tomato-1
3.Ground nut-1/4 cup
4.Garlic flakes-2
5.Sugar-1tsp
6.Chilli powder-1/2 tsp
7.Salt to taste
8.Oil-1tbsp
9.Coriander-few
10.Curry leaves-5
11.Mustard and cumin seeds-1/4 tsp



Preperation method:

1.Squeezout the water from grated bottlegourd.
2.Take a vessel and mix squzeed and grated bottle gourd,gram flour,garam masala,chilli powder and salt well.
3.Make round balls with the mixture by taking approximatly 1tsp into hand.
4.Take a thick bottom vessel and heat the oil.
5.Deep fry the balls till the balls turns to golden brown colour.
6.Keep the fried balls aside.
7.Take a pan and roast the peanuts and remove its skin after cooling.
8.Chop the onion and tomato.
9.Grind the peanuts,chopped tomato and onion and garlic flakes together.Add a little amount of water to make soft paste.
10.Add chilli powder,sugar and salt to grinded paste.
11.Take a vessel and heat 1tbsp of oil,when oil is heated fry mustard ,curry leaves and cumin seeds.
12.Add the grinded paste when mustard starts to popup,and cook it for 4 min.Stir occaionally.
13.Add the fried balls to vessel and cook it for 2 min.

Garnish it with coriander and serve hot with rice or chapathi or poori.