How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.

Ingredients

Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

Method:

• Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
• Saute the onions till they are done, this may take 8-10 minutes.  
• Once the onions are done, add the Tomato and Saute.
• Add salt at this stage as it will help us to cook the Tomatoes faster.
• Saute till the Tomato is done, this will take 8-10 minutes.
• Now add the Ginger Garlic Paste and saute.
• After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
• Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
• Allow it to cook on simmer for 2-3 whistles.
• After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
• You will see the Mixture is well cooked and Oil and Masala is separated.
• Now allow the Masala Mixture to completely cool to room temperature.
• Based on your usage, divide into portions and place it in the freezer.

Notes:

• If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
• Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
• Don't add water, the masala wont stay good, It will spoil within a day.
• The Masala should be completely cooled, before packing and storing.
• Use Zip Loc bags or Air tight Boxes to store the Masala.
• If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
• Thaw the masala before using it for cooking.
• I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
• Never freeze the thawed Masala.
• I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
• Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
• I have stored it for a month and it stays good, I am sure whether it will stay beyond that.

Tutti Fruitti bread 

I have loads of Bread recipe on my blog, this is one Bread that I always wanted to try as this is the Bread that we use buy from the Iyengar Bakery when I was young. We had a Bakery on our street corner, so we were aware of their Baking routine, so we will go and buy them as soon as they Bake them.

Ingredients

Maida or APF - 2.5 to 3.5 Cups (I used a little more than 3 Cups)
Warm Water - 1 Cup
Dry Instant Yeast - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 2-3 Tablespoon (I used 2 Tablespoon and it was mildly sweet, next time I will add 3 Tablespoon)
Butter or Olive Oil - 1 tablespoon (I used Butter, use Olive Oil for Vegan Version)

Tutti Frutti - 2-3 Tablespoons

Method

• In a mixing bowl, place the Warm Water and add Sugar to it and mix well. 
• To this add the yeast and mix well and keep this aside for 10 minutes or till the yeast is activated.
• To this add the butter, Flour, Salt and start kneading it.
• Then add Tutti Frutti and Knead it for 10  inutes till you get a soft, pliable dough.
• Depending on the quality of Maida, you may need anywhere between 2.5 Cups to 3 Cups.
• Now place this in a bowl and smear some oil if required and cover with a damp cloth and allow it to double in size.
• This may take 1-2 Hours depending on the climatic conditions.
• After it has doubled in size, remove it from the bowl and place it on the clean kitchen counter dusted with some flour.
• Punch the dough to get the air outside and start kneading the dough.
• Knead it for about 5-8 minutes.
• Now shape it into a loaf or bun or any desired shape.
• Place the loaf /Bun in the Greased loaf/Baking tin and allow it rise for 45-60 Minutes.
• This time also cover the Loaf with teh damp cloth.
• After 45-60 minutes, pre heat the oven at 180C for 10 minutes and brush the top of the Bread with milk or Egg or Oil.
• Bake the Bread at 180C for 30 minutes or till it is done.
• Cool it to room temperature before slicing.

Bread Cigar Rolls

I found this recipe in one of the Facebook groups that I am part of, my bad that I noted the recipe but forget the blog Name.  Sorry!!! I have used the Idea of Bread Cigar roll and modified it to my taste.

This is a quick snack that can be prepared in no time. As I bake my own Bread (Check some of my bread recipes Here), I always have stock of Bread and I made this with some leftover Bread and it tasted Yum.

Ingredients

Bread Slices - 5 Slices (I used my Vegan Whole Wheat Bread)
Ginger Garlic Paste - 1/2 Teaspoon
Green Chillies - Finely Chopped
Onion - 1(Small, finely Chopped, Optional)
Roasted Cumin Powder - A generous Pinch (Optional)
Chat Masala - A Generous Pinch (Optional)
Salt - To taste
Oil - For tava/Pan Fry

Method

• Grind the Bread Slices along with all ingredients except Onions, if adding and Oil.
• Transfer the mixture from Mixer to a bowl and mix it well together .
• It should look like a tough dough. 
• If you are unable to get it together then sprinkle some water to get it together.
• Shape it into thin cigars using this dough.Roll them tightly or else they will break. 
• In a Tava/pan, heat some Oil, once it is hot, arrange these cigars rolls on it.
• Cook on each side, till it slightly golden brown.
• Enjoy with Mayonnaise or Tomato ketchup. 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Mutter Paneer (Green Peas - Cottage Cheese Curry )


I am a huge lover of Paneer.When I was browsing my blog the other day, I found that I do not have the recipe for Mutter Paneer. I make it all the time, not sure how I missed to blog it. Anyway, better late than never. Right?

I noticed that I did not have Paneer Butter masala Recipe too? OMG I will make it and post it soon.

Ingredients

• Paneer – 200 Grams (Cut into 1” Cubes)
• Onion – 1 (Large, Finely Chopped)
• Tomato – 1 (Medium, Finely Chopped)
• Greens Peas – 1 Cup (Adjust to your Taste)
• Red Chilly powder – 1 Tablespoon
• Ginger garlic paste – 1 teaspoon
• Coriander Powder – 1 Teaspoon
• Garam Masala – ½ Teaspoon
• Fresh Coriander Leaves – Few Sprigs (Finely Chopped)
• Curd or Fresh Cream – 1 Tablespoon
• Kasoori Methi or Dry Fenugreek Leaves – 1 Teaspoon
• Oil – 1 Tablespoon
• Salt – To taste
• Turmeric Powder – ¼ Teaspoon
• Cumin powder – ¼ Teaspoon (Optional)
• Water – As Needed

Method

• Heat Oil in a Pan, and add onions and sauté till it is becomes transparent.
• Then add the finely chopped Tomato and salt and cook till it becomes mushy.
• Then add the Ginger garlic Paste and sauté till the raw flavor is gone.
• Then add all the Dry Masala powder and saute.
• Cover it with a lid and saute for 2-3 Minutes.
• If you feel the Masala is too Dry, then sprinkle some water.
• Add the Paneer cubes and saute, ensure that the Paneer is nicely coated with the cooking masala.
• After 2 minutes, add ½ cup of water and bring it to a boil.
• Then add the Greens Peas and cook for couple of minutes.
• Then crush the kasoori methi and mix well.
• Check Seasoning and add accordingly.
• Cook till the Peas are cooked, all raw falvours are gone.
• Then add a Tablespoon of Cream/ thick Curd and mix and leave for 10 seconds.
• Then switch off the flame and add Chopped Coriander Leaves and Serve with Roti or Rice.