Feast: Enjoy delicious gravy

Cheese in tomato gravy

Content:

200 gm tomato puree, 200 gm cheese, 2 tbsp onion, 4-5 cloves garlic, 10-12 almonds, 3/4 tsp salt, 1/2 tsp ground black pepper, 2 tbsp butter, 1 tbsp oil, 1 teaspoon poppy seeds, a little chopped coriander.

Method:

Take 2-3 bowls of almonds soaked in water with poppy seeds. Heat oil in chopped onion and fry till pink in color. Add butter and almond paste and fry. Then add tomato puree and 1/2 cup water and boil. Now add salt and cheese pieces and simmer for 5 minutes. Add pepper powder. Serve garnished with chopped coriander and almonds.

Coriander Mint Gravy

Content:

Take 1 cup coriander and mint with water. 2 medium sized onions, 1 teaspoon cumin, 2/3 teaspoon salt, 1/4 teaspoon amchoor powder, 1/4 teaspoon red chilli, 1/4 teaspoon turmeric, 2-5 green chillies, 2 eggs, 1 / 2 tablespoons oil, 1 teaspoon butter.

Take cumin, onion, green chillies and other spices together and fry in hot oil. Beat 2 eggs, add finely chopped onion, 1/2 teaspoon salt and melted butter and whisk. Microwave in a bowl or dish or puff on steam. Boil 1 egg and cut into desired shape. Add crushed coriander and mint paste in roasted spices and let it rise and prepare puff. Cut into pieces of your favorite shape and pour into the dish. Then pour hot gravy on it and serve garnished with egg pieces.

Spinach gravy

Content:

1 pinch of spinach, 1 tomato, 1 inch piece of ginger, 2-3 cloves of garlic, 2 large onions, 2-3 green chillies, 2/3 teaspoon salt, 2 teaspoons coriander powder, 1/4 teaspoon red chilli, 1 / 2 cups whole hot spices, 2 tablespoons oil, favorite nuts to garnish.

Method:

Wash and boil the spinach and take a pc. Grind onion, garlic, ginger, green chillies. Heat oil and fry whole hot spices and chicken pieces lightly. Add crushed onion and remaining spices and saute till it turns red.

Grind the tomato with salt and fry it too. Add spinach and cook well. After the spinach climbs, blow 1 whistle. Then cook on low flame for 2-3 more minutes. Finally garnish with your favorite nuts and serve.

Coconut gravy

Content:

1 small flower, 1/2 cup peas, 200 g coconut milk, 1 small onion, 1/2 teaspoon ginger paste, 2/3 teaspoon salt, 1/4 teaspoon red chilli, 1 teaspoon oil.

Method:

Finely chop the onion and square. Heat oil in a pan and saute onions till translucent. Add ginger paste and spices, add 1/4 bowl of water and cook. Mix the cauliflower and peas in the masala, cover and let it simmer. Pour half of the coconut milk and let it rise. After a while, add the remaining milk and turn off the heat when it rises twice. Then serve hot.

Potato garlic

Content:

2 potatoes, 2 tomatoes, 2 cloves garlic, 1/2 teaspoon rye, 1/4 teaspoon red chilli, 1/4 teaspoon black pepper, 3/4 teaspoon salt, 1/4 teaspoon oil.

Peel a squash, grate it and cut it into 2-3 pieces. Also cut the tomatoes into 2-3 pieces. Crush the garlic, rye, cayenne, black pepper and salt together. Heat oil and add this paste and saute. Then add potatoes and cook. Add tomatoes, add enough water to make puree and let the potatoes rise. Serve hot garlic potatoes with rice or bread.

Brown gravy

Content:

2 onions, 2-3 cloves, 1 teaspoon ginger paste, 1/2 teaspoon salt, 1/4 teaspoon red chilli, 1/4 teaspoon hot spices, 2 teaspoons coriander, 1/4 teaspoon turmeric, 1 / 2 tablespoons oil, 1/2 teaspoon amchoor, a few seeds of watermelon.

Grind the onion with the fried ginger. Add onion and all spices and fry. Add alvi and fry. Then add as much water as the juice and let it rise. Serve garnished with watermelon seeds.

Three in one

Content:

2 onions, 1 inch piece of ginger, 2-5 cloves garlic, pinch ajmo, 1 cup vesan, 1 teaspoon red chilli, 1 teaspoon salt, a little chopped coriander, 2-3 green chillies, oil as required, 1/2 small Spoon turmeric, 1 teaspoon garam masala, 21/4 teaspoon coriander, 2-3 large cardamoms, 2-3 bay leaves, cream as desired.

Method: Finely chop the onion. Mix 1 tablespoon chopped onion, vesan, ajmo, 1/2 teaspoon salt, 1/4 teaspoon red chilli and knead with water.

Make long rolls and boil them in 2 glasses of water. Grind the remaining onion, ginger, garlic and 2 green chillies. Saute this paste in 1/2 tablespoon oil. Add all the spices, add 1/2 bowl of water and let the spices rise. Now take out the boiled roll and cut into round slices and fry in hot oil. Now add crispy slices and fry. Mix the increased boiled water. Add more water as needed and let it rise in the cooker. Add green chillies and cream and serve.

- Glacier