Step by step instructions to set up a tasty, spicy, delicious and tangy Indian Curries Recipe.

GRAM FLOUR BALL WITH CURD CURRY

1) The principal formula is gram flour ball with curd curry.

Directions for making gram flour ball with curd curry:

For making gram flour balls:- –

In a bowl, add slashed potato, chopped onion, baking pop, carom seed, salt, little water and gram flour, blend well.

Make a knot free hitter and keep to the side.

Heat the oil in a dish on a low fire, take a limited quantity of player and slide in the hot oil.

Fry until the balls become minimally brilliant brown.

Eliminate these balls from oil and keep them to the side.

In a major bowl, add curd and gram flour, blend well.

Heat the oil in a dish on medium fire, add asafoetida, mustard seed and curry leaves, fry for 1-2 min.

Add curd gram flour blend and water, bubble it.

Mix in the middle.

Add red stew powder, coriander powder, garam masala and salt, blend well.

Add gram flour balls and blend well.

Cook this sauce on the low fire until the curry gets thick.

Heat the ghee in a dish, add dry red bean stew and fry for 2-3 min.

Pour the singed red stew in the kadhi.

Embellished with coriander leaves.

Serve hot gram flour balls with curd curry with rice.

FENUGREEK LEAVES PEA WITH CREAM

2) The subsequent formula is fenugreek leaves pea with cream.

Guidelines for making fenugreek leaves pea with cream

In a processor, add onion, ginger, garlic, green bean stew and cashews.

Make a fine glue and keep to the side.

Heat the water in a container on medium fire, add fenugreek leaves and pea.

Bubble it for 5-7 min.

In a processor, add bubbled fenugreek leaves and pea.

Make a fine glue and keep to the side.

Heat the oil in a tension cooker, add onion glue.

Fry the onion glue until it becomes minimally brilliant brown.

Add the crushed fenugreek leaves, pea combination and salt, blend well.

Add little water and new cream, blend well.

Close the cooker and hang tight for 1-2 whistles.

Serve hot fenugreek leaves pea cream with your most loved bread.

STUFFED MIX VEGETABLE

3) The third formula is full blend vegetables.

For Stuffing:- – –

In a processor, add garlic, fenugreek seed, cumin seed, turmeric powder, coriander powder, garam masala, red bean stew powder, asafoetida and salt.

Make a fine glue and keep to the side.

Add lemon juice, blend well.

Partition the stuffing blend similarly between the vegetables.

Heat the oil in a dish, add the painstakingly stuffed vegetables.

Cook it till every one of the flavors gets blended well in with the vegetables or till the vegetables become minimal brilliant.

Serve hot stuffed blend vegetables in with any bread.

EGGPLANT AND POTATO CURRY

4) The fourth formula is eggplant and potato curry.

Guidelines for making eggplant and potato curry are given beneath.

Heat the oil in a dish, add the tomato, red bean stew powder, turmeric powder, coriander powder and cumin seed.

Fry for 3-4 min.

Add potato and eggplant.

Fry for 5-6 min.

Add the water.

Cook it till the vegetables get cooked.

Decorate with coriander leaves.

Serve hot curry with paratha or dal-rice.