Basic Tomato Gravy/ Sauce( Base for all types of gravies and curries).

In hotels and restaurants they make this basic tomato gravy in batches and store for few days. This tomato gravy is the base for all the gravies and curries you order at an restaurant. For example if you order for paneer butter masala, this gravy is used as base, to this they add the other ingredients like panner, kasuri methi, butter and heavy cream. With this basic gravy you can prepare as many gravies and curries as Channa Masala, Paneer Butter Masala, Peas Masala, Chicken tikka Masala, Lamb Curries etc.

Ingredients

Tomatoes Large-10

Garlic cloves-15

Ginger piece-3"( Chopped)

Black pepper corns-1tsp

Cumin seeds-3tsp

Dried Bay leaves-5

Green Cardamoms-6

Cloves-6

Method

Boil the tomatoes in hot water for 3 mins or microwave tomatoes for 1 minute. Peel off the tomatoes skin and chop them. Add the chopped tomatoes, ginger, garlic and whole spices and 5 cups of water in a pan. Cook the mixture on medium heat till tomatoes are tender and cooked. Cool the tomato mixture, remove the whole spices and puree in blender till smooth consistency.

Egg Roast/ Mutta Roast

Ingredients

Hard boiled Eggs( shell removed and halved)-5

Onion medium( minced)-1

Ginger( minced)-1"

Garlic cloves( minced)-4

Curry leaves and Coriander leaves-few

Red chili powder-1 1/2tsps

Sombu/ Aniseed powder- 1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Heat oil in a pan, when hot add the minced onion, ginger and garlic. Stir fry for few mins until raw flavor of ginger and garlic leaves. Add red chili powder, sombu powder, turmeric powder and required salt. Fry the powdered masalas for few more mins and add 1/4 cup water. Increase heat and allow the gravy to boil. Now add the curry leaves and coriander leaves. When the gravy starts reducing place the halved eggs cut side down and reduce the heat. Cook on low flame until the oil separates on the sides of pan and eggs are slightly crisp.