Revathi's home cooking

KADAI VEGETABLE RECIPE   INGREDIENTS FOR ROASTING AND GRINDING Coriander seeds - 1 tsp Cumin seeds - 1/2 tsp Whole pepper - 1/2 tsp Kashmiri red chilies - 3 nos INGREDIENTS FOR GRINDING Tomatoes - 2 nos (big) Cashewnuts - 10 nos Water - 1/4 cup INGREDIENTS FOR SAUTEING VEGETABLES Oil - 1 tbsp Chopped carrot - 1 no (big) Chopped beans - 10 nos Chopped cauliflower - 1 cup Peeled and chopped potatoes - 1 no Chopped babycorn - 2 nos (big) Diced capsicum - 1/2 Diced onion - 1/2 Salt - 1/2 tsp INGREDIENTS TO MAKE GRAVY Oil - 2 tbsp Cumin seeds - 1/2 tsp Finely chopped ginger - 1 tsp Finely chopped green chilies - 2 nos Finely chopped onion - 1 no Ginger garlic paste - 1 tbsp Red chili powder - 2 tsp Coriander powder - 2 tsp Cumin powder - 1/2 tsp Turmeric powder - 1/4 tsp Kitchen king masala powder - 1/2 tsp Salt - 1/2 tsp (as required) Water - 1 cup Finely chopped coriander leaves - 2 tbps Dry kashturi methi leaves - 2 tsp Garam masala powder - 1 tsp Preparation time : 30 minutes Cookin...

CAPSICUM CHICKEN GRAVY RECIPE INGREDIENTS Oil - 3 tbsp Chopped onions - 2 nos (big) Slit green chilies - 6 nos Ginger garlic paste - 2 tbsp Cleaned chicken - 500 grams Thinly sliced capsicum - 1 no (medium size) Chicken masala powder - 1 pack (10/-) Red chili powder - 1 tsp Turmeric powder - 1/4 tsp Salt - 1 tsp (as required) Water - 1 1/2 cup Preparation time : 15 minutes Cooking time : 30 minutes No of servings : 3 members Cuisine : Indian Coarse : Side Dish for white rice, dosa, idly, chapati or poori Method: 1. Heat oil in a pressure cooker, add chopped onion, slit green chilies and saute for 3-4 minutes. 2. Add ginger garlic paste, cleaned chicken, sliced capsicum and saute for 3 minutes. 3. Add chicken masala powder, red chili powder, turmeric powder, salt and saute for 3 minutes. 4. Add water, stir well, cover and pressure cook for 3 whistles. 4.  Boil the gravy for a minute, turn off the flame and serve. Heat 3 tbsp of oil in a pressure cooker,  add chopped onion and s...