Home / Condiments

Condiments

Looking for authentic Condiments Recipes? EvernewRecipes has +10,000 trusted Condiments Recipes, all created, tested, reviewed and approved by home cooks. Find recipes for healthy, quick and easy Condiments recipes including jellies, jams, seasonings, gravies, pickle, achar and more condiments.

Green Peas in Coconut Gravy

Ingredients:

  • Green Peas in Coconut Gravy
    Green Peas in Coconut Gravy

    Peas – Two cups, boiled

  • Coconut Gratings — One and a halfcup
  • Poppy Seeds — 1 tsp, broiled
  • Coriander Leaves – One and a halftblsp, chopped
  • Ghee – Three tblsp
  • Salt to taste
  • With regard to Garnish:
  • Cashew Nuts – few, chopped and fried (optional)
  • Grind to Paste:
  • Onion — One, medium
  • Green Chillies — 3
  • Garlic — 5 to 6 cloves (optional)
  • Ginger- 1 inch piece
  • Cashew Nuts – 5 to 6
  • Garam Masala – 1/2 tsp
  • Turmeric Powder — 1/2 teaspoon
  • Chilli Powder – 1/2 tsp

How to make Green Peas in Coconut Gravy

  • Grind coconut and poppy seeds to some really fine insert and set aside.
  • Warmth ghee, add floor masala insert as well as cook on reduced heat until ghee areas.
  • Add boiled peas, salt as well as simmer for 1 to 2 minutes.
  • Blend Two glasses of cooking water in order to coconut insert, add 1 / 2 of the coriander leaves as well as put into peas. Simmer for some time.
  • When the gravy is not thick, mix 1/2 tblsp rice flour inside a small drinking water, pour in to peas and prepare until blended.
  • Garnish along with remaining coriander leaves as well as cashew nuts.
  • Function warm along with puris or even pulao.
  • Green Peas in Coconut Gravy is ready to serve.

Green Papaya Curry

Ingredients:

  • Green Papaya Curry
    Green Papaya Curry

    Raw Papaya – One and a halfsmall

  • Green Chillies — 3 to 4
  • Coriander Leaves — 1 tblsp, chopped
  • Turmeric Powder — 1/2 tsp
  • Gram Flour — One and a halftblsp
  • Salt to taste
  • Curry Leaves – the sprigs
  • For Seasoning:
  • Oil — 1 1/2 tblsp
  • Asafoetida – a pinch
  • Fenugreek Seeds — 1/4 tsp
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds — 1/2 tsp

How to make Green Papaya Curry

  • Cut papaya in to thin pieces as well as green chillies into thick models.
  • Warmth oil, add seasonings.
  • When done, add papaya slices and turmeric powder, fry One to two moments.
  • Include salt, little water, cover as well as prepare on low warmth.
  • Whenever vegetable offers switched soft and dried out, sprinkle gram flour and fifty percent the coriander leaves, include and prepare for a while lengthier.
  • Whenever gram flour offers cooked, eliminate from fire.
  • Sprinkle rest of the coriander leaves, mix.
  • Function along with rice.
  • Green Papaya Curry is ready to serve.

Kathal Masala

Ingredients:

  • Kathal Masala
    Kathal Masala

    Tender Jack Fruit Pieces — Two cups

  • Onion – One and a halflarge, chopped
  • Curds – 1 1/2 cups
  • Oil — 1/2 cup
  • Bay Leaves — One to two
  • Turmeric Powder — 1/2 tsp
  • Chilli Powder — 1 tsp
  • Coriander Leaves – Two tblsp, chopped
  • Salt in order to taste
  • Grind to some Paste:
  • Garlic — 6 cloves
  • Ginger – 1 ” piece
  • Green Chillies – Two (optional)
  • Dry roast and Powder:
  • Cloves – Three
  • Cardamoms – 2 small
  • Cinnamon – 1 ” piece
  • Coriander Seeds — 2 teaspoon
  • Cumin Seeds — 1/2 teaspoon

How to make Kathal Masala

  • Pressure prepare jack fruit pieces with some salt until gentle and hang aside.
  • Heat oil, include bay leaves and chopped onion, fry till onion turns brown.
  • Add ginger-garlic insert, stir fry for One to two minutes.
  • Include chilli powder, turmeric powder and jack fruit pieces.
  • Continue baking with regard to at some point, adding garam masala powder.
  • Whenever masalas are well combined with jack fruit pieces, add curds outdone smooth.
  • Include half the chopped coriander leaves, cover as well as simmer for at some point for gravy to create.
  • Then add water if as well heavy.
  • Remove from fireplace, garnish with the rest from the coriander leaves.
  • Function hot with pulao or parathas.
  • Kathal Masala is ready to serve.

Aloo Masala

Ingredients:

  • Aloo Masala
    Aloo Masala

    Potatoes — Three

  • Onions — 2
  • Green chilles — 4
  • Ginger — 1 inch piece grated
  • Turmeric powder – 1/2 tsp
  • Oil — 3 tbsp
  • Mustard – 1 tsp
  • Salt — because required
  • Curry leaves
  • Coriander leaves – 1/2 cup

How to make Aloo Masala

  • Cook potatoes within pressure oven and Peel your skin and mash this.
  • Cut onions and chilles in to thin lengthy pieces.
  • Heat oil in a Kadai, include mustard, when it splutters add onions as well as fry till light brown.
  • Include chillies, grated ginger, curry leaves, turmeric, salt as well as cook with regard to 2-3 minutes.
  • Once the masala within kadai begins boiling, add crushed potatoes, mix the actual masala well for some minutes and add a little bit of drinking water to get a heavy gravy.
  • when the masala has become thick, remove through fireplace as well as serve hot along with Chappathis or even Rice.
  • Aloo Masala is ready to serve.

Serves: 2-3
Preparation Time: 10-15 minutes

Mooli ka Saag

Ingredients:

  • Mooli ka Saag
    Mooli ka Saag

    Muli ka Sag — Two to three cups, chopped

  • Onion — One, large, chopped
  • Garlic — Six to eight flakes, crushed
  • Green Chillies — Three or four, minced
  • Turmeric Powder – 1/2 teaspoon
  • Salt to taste
  • For Seasoning:
  • Oil – 1 1/2 tblsp
  • Mustard Seeds — 1/2 teaspoon
  • Cumin Seeds – One teaspoon
  • Asafoetida – the pinch
  • Juice of just one Lemon

How to make Mooli ka Saag

  • Steam sag with just sufficient drinking water.
  • Whenever cooked, awesome as well as mash the actual leaves.
  • Warmth oil, add spices so when done, add the onion, garlic as well as green chillies.
  • Cook till onion is actually browned.
  • Add prepared sag, turmeric powder and salt.
  • Mix fry for a while until well combined.
  • Add lemon juice and take away through fire.
  • Serve warm along with chapathis.
  • Mooli ka Saag is ready to serve.

Drumstick in Coconut Cream

Ingredients:

  • Drumstick in Coconut Cream
    Drumstick in Coconut Cream

    Drumsticks — 4

  • Onion – 1, medium, chopped
  • Tomatoes – Two, chopped
  • Curry Leaves – Two sprigs
  • Coconut — 1/2 cup, grated
  • Oil – 3 tblsp
  • Coriander Powder – Two teaspoon
  • Cumin Powder — One teaspoon
  • Chilli Powder – One teaspoon
  • Turmeric Powder – 1/2 tsp
  • Ginger — Garlic Paste – One teaspoon
  • Salt to taste
  • Coriander Leaves – Two tblps, chopped

How to make Drumstick in Coconut Cream

  • Include 1 cup cooking drinking water to coconut.
  • Whenever cool, go through the liquidiser till you obtain a very gentle puree (this is actually the coconut lotion). Set aside.
  • Wash as well as reduce drumsticks to three inch pieces and hang aside.
  • Warmth oil, include curry leaves, onion, fry till browned.
  • Include ginger-garlic paste and carry on baking till oil areas.
  • Include tomatoes, still cook upon moderate heat, shutting pan with a include from time to time. By doing this, tomatoes obtain cooked faster without much oil.
  • Include all the powder masalas other than salt, cook on reduced heat.
  • Add drumstick items and continue baking till they change slightly gentle.
  • Add 1-to-1 1/2 cups of drinking water, salt, include charter boat and permit in order to smoke upon reduced warmth till a thick gravy is formed.
  • Include half of the actual coriander leaves, coconut cream, blend as well as turn off fireplace after only a moment or so.
  • Function garnished with the remainder of the coriander leaves.
  • Function hot with grain or even roti.
  • Drumstick in Coconut Cream is ready to serve.

Double Beans Masala Gravy

Ingredients:

  • Double Beans Masala Gravy
    Double Beans Masala Gravy

    Double Beans — Two cups, shelled

  • Onion — 1 large, chopped
  • Tomatoes – 2 medium, chopped
  • Coriander Leaves – 2 tblsp, chopped
  • Oil – Four tblsp
  • Mustard — 1 tsp
  • Green Chillies — 3, split
  • Curry Leaves – 2 sprigs
  • Salt to taste
  • Grind to a Paste:
  • Onion – One and a halfsmall
  • Ginger — 1 ” piece
  • Garlic — Three cloves
  • Coconut – 4 tblsp, grated
  • Poppy Seeds – 2 tsp
  • Chilli Powder — 1 tsp
  • Garam Masala — One teaspoon
  • Turmeric Powder — 1/2 tsp

How to make Double Beans Masala Gravy

  • Prepare beans in a stress cooker with salt, until gentle.
  • Warmth oil, add mustard so when done, the actual green chillies, curry leaves and onions.
  • Cook until onions are browned.
  • Include tomatoes, fry for a while.
  • Include floor masala, cook till oil areas.
  • Include prepared beans, half of the chopped coriander leaves, simmer till masalas are very well combined.
  • Put curry right into a dish, take with the remainder from the chopped coriander leaaves.
  • Serve along with grain.
  • Double Beans Masala Gravy is ready to serve.

Capsicum Gojju

Ingredients:

  • Capsicum Gojju
    Capsicum Gojju

    Capsicum – 1/4 kilograms

  • Green Chillies — 6 to 8
  • Curry Leaves – Two sprigs
  • Turmeric Powder — 1/2 tsp
  • Tamarind – One and a halfsmall ball
  • Jaggery — 1 small piece
  • Salt to taste
  • For Seasoning:
  • Sesame Seed Oil – 4 tblsp
  • Mustard Seeds – One teaspoon
  • Fenugreek Seeds – 1/2 teaspoon
  • Asafoetida – 1/4 tsp
  • Curry Leaves — 2 sprigs

How to make Capsicum Gojju

  • Reduce every spicy pepper in to 2 to 3 pieces every.
  • Reduce capsicums to medium dimension items.
  • Boil tamarind in drinking water, press in order to draw out pulp.
  • Set aside all these.
  • Heat oil, add spices and when carried out, add curry leaves and green chillies. Cook for 1 moment.
  • Include capsicums and turmeric powder, continue to fry till they get gentle.
  • Add tamarind pulp, salt, jaggery and 1-to-1 1/2 glasses of water.
  • Cook upon reduced heat until a thick consistency is created.
  • Serve with curd grain.
  • Capsicum Gojju is ready to serve.

Cabbage Kofta in Peas Curry

Ingredients:

  • Cabbage Kofta in Peas Curry
    Cabbage Kofta in Peas Curry

    Cabbage — Two cups, chopped

  • Onion — 1 medium, minced
  • Ginger – 1 inch piece, minced
  • Green Chillies – 2, minced
  • Coriander Leaves – 1 tblsp, minced
  • Flour — 4 tblsp
  • Salt in order to taste
  • Oil for frying
  • Ghee — One and a halftblsp
  • With regard to Gravy:
  • Boiled Peas — Two cups
  • Tomatoes — 2 medium, chopped
  • Cumin Seeds – 1 tsp
  • Bay Leaves – 2
  • Chilli Powder — One teaspoon
  • Turmeric Powder – 1/2 tsp
  • Garam Masala – 1/2 tsp
  • Curds – 1-to-1 1/2 mug
  • Sugar – 1/2 tsp
  • Salt in order to taste

How to make Cabbage Kofta in Peas Curry

  • Mix just about all ingredients for koftas except essential oil and ghee to a soft money, sprinkling just a little water.
  • Make koftas, heavy fry and hang apart.
  • After frying koftas, remove extra oil, leaving about 2 tblsp in the kadai.
    Include bay leaves and cumin seeds.
  • Whenever carried out, include tomatoes and cook upon reduced warmth adding all the powder masalas with sugar as well as salt.
  • Continue to fry till tomatoes are prepared.
  • Add boiled peas, simmer for a while.
  • Beat curds sleek, add to gravy together with peas, simmer for Three to five minutes.
  • Add koftas, put into bowl.
  • Just before serving warmth ghee, pour over gravy, sprinkle some spice up powder in the event that desired.
  • Serve hot.
  • Cabbage Kofta in Peas Curry is ready to serve.

Cabbage Gashi

Ingredients:

  • Cabbage Gashi
    Cabbage Gashi

    Cabbage – Two cups, chopped

  • Shelled Peas — 1/2 cup
  • Tuvar Dal – 1/2 cup
  • Turmeric Powder — 1/4 teaspoon
  • Tamarind Extract – 1 tblsp
  • Coconut — 4 tblsp, grated
  • With regard to Seasoning:
  • Oil — Two tblsp
  • Mustard Seeds – 1/2 teaspoon
  • Onion — One, chopped
  • Green Chillies — Two, slit
  • Curry Leaves — 2 sprigs
  • Fry in 2 teaspoon Oil as well as Grind
  • Coriander Seeds – One and a halftblsp
  • Cumin Seeds — 1/2 tsp
  • Urad Dal — One teaspoon
  • Fenugreek Seeds – 1/4 tsp
  • Red Chillies – 2

How to make Cabbage Gashi

  • Boil dal along with turmeric powder.
  • Steam cabbage and peas individually with sodium and hang aside.
  • Season in oil mustard seeds.
  • When carried out include spicy pepper, curry leaves and onion.
  • Fry until onion is browned.
  • Add cooked dal, veggies, tamarind extract, ground masala and some water (in the event that too heavy).
  • Simmer for 3 to 5 minutes.
  • Eliminate through fire as well as function along with grain.
  • Cabbage Gashi is ready to serve.