Kaju Veg Curry and Masala Chappathi

Bored with usual chappathis?? Make a Masala Chappathi and enjoy with a Kaju Veg Curry!!

Masala Chappathi:

Ingredients:

1. Atta flour / Kothumai maavu: 1 cup
2. Garam Masala, Chat masala, Kasuri Methi : each 1/4 tspn
3. Turmeric Powder:  1/4 tspn
4. Chilly powder: 1/4 tspn
5. Salt: as req
6. Oil: 4 tspn for dough and rest for making chapathi
7: Warm Water: 1/2 cup

Method:

1. Take a bowl and add all the ingredients except oil and water.

2. Start dry mixing the ingredients.

3. Add water little by little and knead to a coarse dough.

4. Add 2 tspn of oil at this stage; dip ur hands in warm water and start kneading the dough. Dip your hands in warm water each time when it dries and knead until you get a damn soft dough.

5. Add the rest 2 tspn oil; grease the dough and keep it covered and rest it for 20-30 mins. Pierce randomly in the dough using your wet fingers before covering it with a lid or wet cloth.

6. Roll balls from the dough, dust it in raw powder and roll them into rotis. Heat a tawa and place the chapathi, let it heat for 30 seconds, flip it over and cook for 30 seconds. You might see brown spots by this time. Now grease oil/ghee on either sides, cook the chapathi again on either sides until it is done well.  

Masala Chappathi is ready!!

Kaju Veg Curry:

This is a one pot one shot recipe

Ingredients: 

1. Carrot, Beans, Peas, Cauliflower, Potato: 1- bowl [diced all together]
2. Onion: 2 Medium, diced into 2 inch size
3. Bangalore Tomato: 3 medium [for puree]
4. Kaju/ cashews/ Mundhiri : 10-15 nos
5. Ginger-Garlic Paste: 1.5 tspn
6. Kasuri methi: 3 tspns
7. Red chilli powder: 1 tspn
8. Special Subzi Masala Powder: 2 tspn
9. Salt: to taste
10. Sugar: a pinch
11. Butter/ fresh cream: to glaze
12. Coriander Leaves: to garnish

To Temper:

1. Bay Leaf / Brinji ilai: 1
2. Cardamom / Elakkai: 1
3. Cinnamon and Cloves [pattai & Lavangam]: each 1 piece
4. Cumin seeds/ Jeeragam: 1/2 tspn
5. Ghee and Oil: Mix together 2 tbspn

Method:

1. Take a pan, place the whole tomatoes and cashews/kajus, pour water until they soak. Switch ON the flame. Let it boil until the tomato skin peels lightly and they turn soft. Switch off the flame; allow it cool and drain the water, grind the tomatoes and cashews to a smooth paste and keep it ready.

2. Heat a cooker, add oil and ghee, once heated, add items mentioned in "To temper". Let them temper.

3. Add onion, saute for 2 mins, add ginger garlic paste: saute for 2 mins.

4. Add Tomato- Cashew puree and mix well. Add "special subzi masala powder", chilli powder, turmeric powder. Saute everything for 1 min.

5. Add the bowl of washed and diced veggies.

6. Add 1.5 tumbler of water, salt and a pinch of sugar. Mix everything well and check for salt. If its less, add extra accordingly, if u feel its more, take half a potato, wash and  dice them and add it to the curry. Also if you wish, you can add few drops of lemon [but I dont prefer it!]

7. Close the cooker with its lid, place its weight and leave a whistle.

8. Wait until pressure releases, open the lid.

9. Add kasuri methi leaves, coriander leaves, butter/fresh cream to glaze on it. Mix everything well. If its too watery, add a tspn of corn flour or rice flour to little water, mix well and add it to the dish and mix it well, cook for 3 mins in low flame and serve hot!

Kaju Veg Curry is ready!