Ingredients
Ginger - 2" piece
Channa dal (Bengal gram) - 2 tblsp
Urad dal (Black Gram) - 2 tblsp
Coriander seeds - 2 tsp
Cumin seeds (jeera) - 3/4 tsp
Tamarind - big lemon size
Green chillies - 4-5
Dry red chillies - 3-5
Jaggery/Sugar - 1 tblsp
Oil - 3 tblsp
Salt - to taste
Method
1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.
2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)
3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.
4. Serve with pesarattu, vada, upma etc.
Thursday, June 11, 2009
Sunday, June 7, 2009
Bhindi Do Pyaza
Ingredients
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Rutabaga/Turnip Masala
Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost like potatoes when cooked. The same recipe can be used to make turnip masla, potato masala too.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Green Bell Pepper ( Capsicum) Masala
Ingredients
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Aloo Methi
Ingredients
Fenugreek leaves(methi) - 1 cup (fresh or frozen)
Potatoes - 2-3 (washed, peeled and cubed)
Garlic - 1 clove
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Cumin seeds - 1/4 tsp
Oil - 2-3 tblsp
Ghee - 1 tsp
Salt - to taste
Method
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the
potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Serve hot withany roti.
Tips
- A tomato can also be added along with the potato.
Fenugreek leaves(methi) - 1 cup (fresh or frozen)
Potatoes - 2-3 (washed, peeled and cubed)
Garlic - 1 clove
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Cumin seeds - 1/4 tsp
Oil - 2-3 tblsp
Ghee - 1 tsp
Salt - to taste
Method
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the
potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Serve hot withany roti.
Tips
- A tomato can also be added along with the potato.
Bhindi Do Pyaza
Ingredients
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Rutabaga/Turnip Masala
Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost like potatoes when cooked. The same recipe can be used to make turnip masla, potato masala too.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Rutabaga/Turnip Masala
Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost like potatoes when cooked. The same recipe can be used to make turnip masla, potato masala too.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
Fried rutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Green Bell Pepper ( Capsicum) Masala
Ingredients
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Aloo Methi
Ingredients
Fenugreek leaves(methi) - 1 cup (fresh or frozen)
Potatoes - 2-3 (washed, peeled and cubed)
Garlic - 1 clove
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Cumin seeds - 1/4 tsp
Oil - 2-3 tblsp
Ghee - 1 tsp
Salt - to taste
Method
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the
potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Serve hot withany roti.
Tips
- A tomato can also be added along with the potato.
Fenugreek leaves(methi) - 1 cup (fresh or frozen)
Potatoes - 2-3 (washed, peeled and cubed)
Garlic - 1 clove
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Cumin seeds - 1/4 tsp
Oil - 2-3 tblsp
Ghee - 1 tsp
Salt - to taste
Method
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the
potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Serve hot withany roti.
Tips
- A tomato can also be added along with the potato.
Veg. Fry - Type II (Veg. Pakoda Fry)
Ingredients
Vegetable - 3/4 lb (sliced in an angle/ cut in circles - You can use ladiesfinger, ivygourd, bittergourd, beans, broccoli, cauliflower, potato etc for this type of fry)
Onion - 1/4 (sliced) (For better taste use half a cup of onion pakoda or fried onions)
Garlic - 2 cloves
Cashewnuts - 2 tblsp
Cumin seeds - 1 tsp
Amchoor powder - 1 tsp (If you do not have amchoor powder, you can use little tamarind juice/ vineger too.)
Chilly Powder - 1 tsp (or as needed)
Turmeric Powder - 1/4 tsp
Garam Masala - a pinch
Gram flour/ Rice flour - 4 tblsp
Salt - to taste
Oil - 3 tblsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand
Ivygourd (Tindoora, Kovakai) FryBhindi FryIvygourd (Tindoora, Kovakai) Fry
Method
1. Mix the cut vegetable with onion slices, cashew pieces, amchoor powder, chilly powder, turmeric powder, cumin seeds, gram flour, garam masala, curry leaves and salt.
2. Add few drops of water to mix if the mixture is too dry.
3. Heat a non stick pan and splutter some mustard seeds.
4. Turn the flame to high and when the oil is smoking hot, add the above mixture to it.
5. Stir fry over high flame for 10 minutes or till the okra is nicely cooked and becomes crunchy.
6. Serve this with rice and dal or with chappatti.
Vegetable - 3/4 lb (sliced in an angle/ cut in circles - You can use ladiesfinger, ivygourd, bittergourd, beans, broccoli, cauliflower, potato etc for this type of fry)
Onion - 1/4 (sliced) (For better taste use half a cup of onion pakoda or fried onions)
Garlic - 2 cloves
Cashewnuts - 2 tblsp
Cumin seeds - 1 tsp
Amchoor powder - 1 tsp (If you do not have amchoor powder, you can use little tamarind juice/ vineger too.)
Chilly Powder - 1 tsp (or as needed)
Turmeric Powder - 1/4 tsp
Garam Masala - a pinch
Gram flour/ Rice flour - 4 tblsp
Salt - to taste
Oil - 3 tblsp
Mustard seeds - 1/4 tsp
Curry Leaves - 1 strand
Ivygourd (Tindoora, Kovakai) FryBhindi FryIvygourd (Tindoora, Kovakai) Fry
Method
1. Mix the cut vegetable with onion slices, cashew pieces, amchoor powder, chilly powder, turmeric powder, cumin seeds, gram flour, garam masala, curry leaves and salt.
2. Add few drops of water to mix if the mixture is too dry.
3. Heat a non stick pan and splutter some mustard seeds.
4. Turn the flame to high and when the oil is smoking hot, add the above mixture to it.
5. Stir fry over high flame for 10 minutes or till the okra is nicely cooked and becomes crunchy.
6. Serve this with rice and dal or with chappatti.
Brussels Sprouts Fry
The Brussels sprout (Brassica oleracea) is a cool season crop, belonging to the cabbage family, and closely related to cauliflower, broccoli, kale, collards, etc. They resemble miniature cabbages. The edible portion of this crop is the "bud" which grows in the axils of each leaf. Brussels sprouts grow in bunches of 20 to 40 on the stem of a plant. Brussels Sprouts contains high quantities of Vitamin K and Vitamin C.
Brussels Sprouts can be cooked exactly like cabbage. In this recipe I’ve used the sprouts as whole to retain the beauty of the vegetable.
Ingredients
Brussels sprouts - 1 pound
Oil/Butter- 4 tsp
Salt - to taste
Pepper - 1/4 tsp
Garam masala - 1 pinch
Method
1. In a pot of boiling water, cook the sprouts for 2 minutes until they are tender but crisp. Drain the water.
2. In a pan, pour some oil or melt the butter. Add the Brussels sprouts Seasoned with salt, pepper and garam masala and saute until golden brown.
3. This should be done on meium- high heat for about 5 minutes
Brussels Sprouts can be cooked exactly like cabbage. In this recipe I’ve used the sprouts as whole to retain the beauty of the vegetable.
Ingredients
Brussels sprouts - 1 pound
Oil/Butter- 4 tsp
Salt - to taste
Pepper - 1/4 tsp
Garam masala - 1 pinch
Method
1. In a pot of boiling water, cook the sprouts for 2 minutes until they are tender but crisp. Drain the water.
2. In a pan, pour some oil or melt the butter. Add the Brussels sprouts Seasoned with salt, pepper and garam masala and saute until golden brown.
3. This should be done on meium- high heat for about 5 minutes
Brussels Sprouts Fry
The Brussels sprout (Brassica oleracea) is a cool season crop, belonging to the cabbage family, and closely related to cauliflower, broccoli, kale, collards, etc. They resemble miniature cabbages. The edible portion of this crop is the "bud" which grows in the axils of each leaf. Brussels sprouts grow in bunches of 20 to 40 on the stem of a plant. Brussels Sprouts contains high quantities of Vitamin K and Vitamin C.
Brussels Sprouts can be cooked exactly like cabbage. In this recipe I’ve used the sprouts as whole to retain the beauty of the vegetable.
Ingredients
Brussels sprouts - 1 pound
Oil/Butter- 4 tsp
Salt - to taste
Pepper - 1/4 tsp
Garam masala - 1 pinch
Method
1. In a pot of boiling water, cook the sprouts for 2 minutes until they are tender but crisp. Drain the water.
2. In a pan, pour some oil or melt the butter. Add the Brussels sprouts Seasoned with salt, pepper and garam masala and saute until golden brown.
3. This should be done on meium- high heat for about 5 minutes
Brussels Sprouts can be cooked exactly like cabbage. In this recipe I’ve used the sprouts as whole to retain the beauty of the vegetable.
Ingredients
Brussels sprouts - 1 pound
Oil/Butter- 4 tsp
Salt - to taste
Pepper - 1/4 tsp
Garam masala - 1 pinch
Method
1. In a pot of boiling water, cook the sprouts for 2 minutes until they are tender but crisp. Drain the water.
2. In a pan, pour some oil or melt the butter. Add the Brussels sprouts Seasoned with salt, pepper and garam masala and saute until golden brown.
3. This should be done on meium- high heat for about 5 minutes
Eggplant Fry (Katharikai Varuval)
Ingredients
Eggplant - 1
Chilly powder - 1 tblsp
Turmeric powder - a pinch
Garam masala - a pinch (optional)
Salt - as needed
Lemon - 1/2
Method
1. Cut the eggplant into thin circles.
2. Season the eggplant circles with the above seasonings.
3. Shallow fry the eggplant in a griddle.
4. Flip the eggplant when once side browns.
5. When both the sides are browned, remove from griddle and add few drops of lemon juice on top.
6. Serve with rice or roti.
Eggplant - 1
Chilly powder - 1 tblsp
Turmeric powder - a pinch
Garam masala - a pinch (optional)
Salt - as needed
Lemon - 1/2
Method
1. Cut the eggplant into thin circles.
2. Season the eggplant circles with the above seasonings.
3. Shallow fry the eggplant in a griddle.
4. Flip the eggplant when once side browns.
5. When both the sides are browned, remove from griddle and add few drops of lemon juice on top.
6. Serve with rice or roti.
Vegetable Fry - Type I (for Crunchy Green veggies)
Green vegetables stir fried with crunchy lentils is a wonderful sidedish for rice or roti. Any green vegetables can be used for this recipe as long as it stays crunchy and crispy and doesnt become mushy. Some of the vegetables that I commonly use are broccoli, asparagus, ivyguard (tindoora, kovakai), green breans and snakeguard.
Ingredients
Broccoli - 1 head/ Ivyguard - 1/2 lb / Asparagus - 1 bunch
Channa dal - 1 tblsp
Urad dal - 1 tblsp
Grated Coconut - 1 tblsp (optional)
Chilly powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tblsp
Curry leaves - 5-6
Sesame seeds - 1 tblsp (optional, for garnish)
Ivyguard (Kovakai/ Tindoora) FryIvyguard (Kovakai/ Tindoora) FryBroccoli FryAsparagus FryMethod
1. Chop the required vegetable into desired size. ( If using broccoli, separate into small florets, if using ivyguard chop lengthwise, if using asparagus cut into 2" pieces.)
2. Heat oil in a heavy bottomed pan, splutter mustard seeds, cumin seeds and curry leaves.
3. In the same oil fry channa dal and urad dal with a low flame for 2 minutes until the
dals become crispy. Do not burn them.
4. Fry the grated coconut till it turns brown in colour.
5. Add the vegetable pieces, cover and cook for 2-5 minutes depending on the vegetable being used. (Ivyguard, beans and snakeguard takes about 5 min to cook)
6. Add salt, chilly powder, turmeric powder and asafoetida to it.
7. Toss everything together for another 2 minutes. Do not overcook the veggie. It has
to remain crunchy.
8. Garnish with some tosted sesame seeds and serve with rice and any curry.
Comment
Ingredients
Broccoli - 1 head/ Ivyguard - 1/2 lb / Asparagus - 1 bunch
Channa dal - 1 tblsp
Urad dal - 1 tblsp
Grated Coconut - 1 tblsp (optional)
Chilly powder - 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tblsp
Curry leaves - 5-6
Sesame seeds - 1 tblsp (optional, for garnish)
Ivyguard (Kovakai/ Tindoora) FryIvyguard (Kovakai/ Tindoora) FryBroccoli FryAsparagus FryMethod
1. Chop the required vegetable into desired size. ( If using broccoli, separate into small florets, if using ivyguard chop lengthwise, if using asparagus cut into 2" pieces.)
2. Heat oil in a heavy bottomed pan, splutter mustard seeds, cumin seeds and curry leaves.
3. In the same oil fry channa dal and urad dal with a low flame for 2 minutes until the
dals become crispy. Do not burn them.
4. Fry the grated coconut till it turns brown in colour.
5. Add the vegetable pieces, cover and cook for 2-5 minutes depending on the vegetable being used. (Ivyguard, beans and snakeguard takes about 5 min to cook)
6. Add salt, chilly powder, turmeric powder and asafoetida to it.
7. Toss everything together for another 2 minutes. Do not overcook the veggie. It has
to remain crunchy.
8. Garnish with some tosted sesame seeds and serve with rice and any curry.
Comment
Bok Choy Poriyal
Ingredients
Bok Choy - 1
Onion - 1 ( finely chopped)
Green Chillies - 2 or 3 (minced)
Egg - 1
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Salt - to taste
Curry leaves - 6
Oil - 1 tblsp
Method
1. Separate the stalks of the bok choy and wash each stalk thorougly. Chop both the stalk and the leaves finely.
2. Heat oil in a pan, splatter some mustard seeds, curry leaves and urad dal.
3. Fry the chopped onions and green chillies for a minute and then add the chopped bok choy.
4. Add salt and let it cook uncovered for about 7-8 minutes until the vegetable wilts. It is a very watery vegetable so releases lot of water.
5. Add the egg at this stage and mix everything together. Keep mixing for another 1 or 2 minutes until the egg is cooked. Serve with rice or roti.
Tips
- Fresh grated coconut or coarsely powdered peanuts can also be used instead of egg.
Bok Choy - 1
Onion - 1 ( finely chopped)
Green Chillies - 2 or 3 (minced)
Egg - 1
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Salt - to taste
Curry leaves - 6
Oil - 1 tblsp
Method
1. Separate the stalks of the bok choy and wash each stalk thorougly. Chop both the stalk and the leaves finely.
2. Heat oil in a pan, splatter some mustard seeds, curry leaves and urad dal.
3. Fry the chopped onions and green chillies for a minute and then add the chopped bok choy.
4. Add salt and let it cook uncovered for about 7-8 minutes until the vegetable wilts. It is a very watery vegetable so releases lot of water.
5. Add the egg at this stage and mix everything together. Keep mixing for another 1 or 2 minutes until the egg is cooked. Serve with rice or roti.
Tips
- Fresh grated coconut or coarsely powdered peanuts can also be used instead of egg.
Turnip Greens Poriyal
Ingredients
Turnip with turnip greens - 1 bunch
Onion - 1 (diced)
Garlic - 2 clove (crushed)
Green Chilly - 2 (minced)
Coconut - ¼ cup (Grated)
Mustard - ¼ tsp
Split black gram - ¼ tsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Curry leaves - 2
Salt - to taste
Oil - 2 tsp
Method
1. To clean the bunch of turnip with turnip leaves, first cut the turnips and then separate each
leaf. Give a good rinse 2-3 times in cold water.
2. Chop the turnips separately into small dices. Place all the leaves one over the other and finely chop it.
3. Heat oil in a pan and splutter mustard, split black gram and curry leaves. Fry the onions, green chillies and garlic for 2 minutes.
4. Add the chopped turnip with turmeric, asafoetida and salt and saute for another 2 minutes.
5. Next add the turnip leaves and cook nicely for 7-10 minutes until all the liquid that comes out of the leaves cooks out. Keep tossing often.
6. Add the fresh grated coconut, toss everything together and switch off. You could also make the poriyal with the turnip seperately or the greens seperately.
Turnip with turnip greens - 1 bunch
Onion - 1 (diced)
Garlic - 2 clove (crushed)
Green Chilly - 2 (minced)
Coconut - ¼ cup (Grated)
Mustard - ¼ tsp
Split black gram - ¼ tsp
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Curry leaves - 2
Salt - to taste
Oil - 2 tsp
Method
1. To clean the bunch of turnip with turnip leaves, first cut the turnips and then separate each
leaf. Give a good rinse 2-3 times in cold water.
2. Chop the turnips separately into small dices. Place all the leaves one over the other and finely chop it.
3. Heat oil in a pan and splutter mustard, split black gram and curry leaves. Fry the onions, green chillies and garlic for 2 minutes.
4. Add the chopped turnip with turmeric, asafoetida and salt and saute for another 2 minutes.
5. Next add the turnip leaves and cook nicely for 7-10 minutes until all the liquid that comes out of the leaves cooks out. Keep tossing often.
6. Add the fresh grated coconut, toss everything together and switch off. You could also make the poriyal with the turnip seperately or the greens seperately.
Spicy Red Cabbage
Ingredients
Red Cabbage - 1/2 (shredded)
Dry red chillies - 3
Mustard seeds - 1/2 tsp
Urad dal - 2 tblsp
Oil - 1 tblsp
Curry leaves - 5-6
Sesame seeds - for garnish
Method
1. Heat oil in a pan, splatter the mustard seeds, dry red chillies and curry leaves.
2. Add the urad dal and let it cook in low flame for 2 minutes. See that it doesnt get burnt.
3. Add the cabbage and mix everything.
4. Cover and cook for 6-8 minutes. No need for adding water since we need crunchy cabbage.
5. Remove the lid and toss everything together for 1-2 minutes.
6. Garnish with some toasted sesame seeds. Serve with rice or chappatti.
Red Cabbage - 1/2 (shredded)
Dry red chillies - 3
Mustard seeds - 1/2 tsp
Urad dal - 2 tblsp
Oil - 1 tblsp
Curry leaves - 5-6
Sesame seeds - for garnish
Method
1. Heat oil in a pan, splatter the mustard seeds, dry red chillies and curry leaves.
2. Add the urad dal and let it cook in low flame for 2 minutes. See that it doesnt get burnt.
3. Add the cabbage and mix everything.
4. Cover and cook for 6-8 minutes. No need for adding water since we need crunchy cabbage.
5. Remove the lid and toss everything together for 1-2 minutes.
6. Garnish with some toasted sesame seeds. Serve with rice or chappatti.
Chilli Paneer/ Tofu
Ingredients
Batch -1
Panneer/ Tofu - 15 small cubes
Salt -1 tsp
Ginger Garlic paste -1 tbsp
Corn flour -2 tbsp
Water -little to form as a paste
Egg -1
All purpose flour -1tbsp
Batch -2
Oil -for frying
Cumin seeds -1/2 tsp
Ginger Garlic paste -1 tbsp
Green chilli -1 or 2 chopped
Onion -1/2 chopped
Coriander Powder -1 tbsp
Chilli Garlic sauce - 1 tbsp
Colored Peppers - Red or yellow Chopped 1/2 cup
Chilli powder -1/2 tsp
Soy sauce -1 tsp
Cury leaves - 2 strands
Salt -as per taste
Lime juice -2 tsp
Coriander Leaves -chopped for garnishing
Chilli paneer with fried paneerFried paneer/ tofuChilli paneer with fried paneerChilli tofu made without frying the tofu
Method
1.Mix all the ingredients in Batch-1 except paneer.Now add the paneer/tofu to the mixture and toss well to coat the paneer/tofu pieces nicely.
2.Fry the paneer/tofu pieces in oil and keep aside.
(You can skip the above 2 steps if the paneer/tofu is very fresh. Frying enhances the flavour considerably.)
3.Take a pan and heat some oil. Add cumin seeds, GG paste and saute for 1 minute.
4.Add onions and saute a little.
5.Add the remaining ingredients under batch-2 and saute for 3 minutes
6.Now add the fried panneer/tofu to this mixture and saute for 2 mins.
7.Yummy dry chilli panneer/tofu is ready.
Batch -1
Panneer/ Tofu - 15 small cubes
Salt -1 tsp
Ginger Garlic paste -1 tbsp
Corn flour -2 tbsp
Water -little to form as a paste
Egg -1
All purpose flour -1tbsp
Batch -2
Oil -for frying
Cumin seeds -1/2 tsp
Ginger Garlic paste -1 tbsp
Green chilli -1 or 2 chopped
Onion -1/2 chopped
Coriander Powder -1 tbsp
Chilli Garlic sauce - 1 tbsp
Colored Peppers - Red or yellow Chopped 1/2 cup
Chilli powder -1/2 tsp
Soy sauce -1 tsp
Cury leaves - 2 strands
Salt -as per taste
Lime juice -2 tsp
Coriander Leaves -chopped for garnishing
Chilli paneer with fried paneerFried paneer/ tofuChilli paneer with fried paneerChilli tofu made without frying the tofu
Method
1.Mix all the ingredients in Batch-1 except paneer.Now add the paneer/tofu to the mixture and toss well to coat the paneer/tofu pieces nicely.
2.Fry the paneer/tofu pieces in oil and keep aside.
(You can skip the above 2 steps if the paneer/tofu is very fresh. Frying enhances the flavour considerably.)
3.Take a pan and heat some oil. Add cumin seeds, GG paste and saute for 1 minute.
4.Add onions and saute a little.
5.Add the remaining ingredients under batch-2 and saute for 3 minutes
6.Now add the fried panneer/tofu to this mixture and saute for 2 mins.
7.Yummy dry chilli panneer/tofu is ready.
Stuffed Capsicum (Stuffed bell pappers)
Ingredients
Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 1tblsp
Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, corriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.
Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 1tblsp
Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, corriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.
Stuffed Capsicum (Stuffed bell pappers)
Ingredients
Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 1tblsp
Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, corriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.
Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 1tblsp
Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, corriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.
Cauliflower Potato Masala (Aloo Gobi)
Method
1. Heat oil in a non stick pan, add mustard seeds, cumin seeds and curry leaves. When they splutter, add chopped green chilies and onion and fry them till they turn golden brown.
2.Now add the ginger garlic paste and tomatoes and saute till the raw smell disappears.
3.Next add the cubed potatoes, turmeric, red chili powder,coriander powder, amchoor powder, kasoori methi, garam masala and salt. Cover and cook for about 3 minutes low flame.
4.When the potatoes are half cooked, add the cauliflower since cauliflower cooks very quickly. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed.
5.Garnish with coriander leaves.
Tips
-Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
-Cube the potatoes and soak in cold water to avoid discoloration.
1. Heat oil in a non stick pan, add mustard seeds, cumin seeds and curry leaves. When they splutter, add chopped green chilies and onion and fry them till they turn golden brown.
2.Now add the ginger garlic paste and tomatoes and saute till the raw smell disappears.
3.Next add the cubed potatoes, turmeric, red chili powder,coriander powder, amchoor powder, kasoori methi, garam masala and salt. Cover and cook for about 3 minutes low flame.
4.When the potatoes are half cooked, add the cauliflower since cauliflower cooks very quickly. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed.
5.Garnish with coriander leaves.
Tips
-Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
-Cube the potatoes and soak in cold water to avoid discoloration.
Gobi Manchurian (Cauliflower manchurian)
Ingredients
Batch-1
Cauliflower -1 Big
All purpose flour-2 tblsp
Corn flour - 2 cups
Chilli powder -2 tblsp
Pepper powder -1 tsp
Salt - 1 tsp
Water- as needed to make a thick batter
Batch-2
Onion - 1(Sliced)
Grlic - 3-4 cloves (finely chopped)
Ginger - 1"(finely chopped)
Colored peppers -(as needed)
Green chilli - 1 or 2
Tomato sauce - 4 tblsp
Chilly sauce - 1 tblsp (optional)
Soy sauce - 3 tsp
Oil -2 tblsp
Method
1.Seperate the florets and put in hot water for 5 minutes.
2.Mix all the other ingredients from batch-1
3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.
4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.
5.Add the colored pepper and saute for 2 mins .
6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.
7.Finally add the fried cauliflower florets into the mixture.
8.Mix it and garnish with finely chopped green onions or cilatro.
9.Serve it with fried rice, pulav or chappathi.
Tips
- Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry.
- To get the chinese flavour add a pinch of ajinamoto to the gravy.
- Add the fried cauliflower just before serving to maintain its crispiness.
Batch-1
Cauliflower -1 Big
All purpose flour-2 tblsp
Corn flour - 2 cups
Chilli powder -2 tblsp
Pepper powder -1 tsp
Salt - 1 tsp
Water- as needed to make a thick batter
Batch-2
Onion - 1(Sliced)
Grlic - 3-4 cloves (finely chopped)
Ginger - 1"(finely chopped)
Colored peppers -(as needed)
Green chilli - 1 or 2
Tomato sauce - 4 tblsp
Chilly sauce - 1 tblsp (optional)
Soy sauce - 3 tsp
Oil -2 tblsp
Method
1.Seperate the florets and put in hot water for 5 minutes.
2.Mix all the other ingredients from batch-1
3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.
4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.
5.Add the colored pepper and saute for 2 mins .
6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.
7.Finally add the fried cauliflower florets into the mixture.
8.Mix it and garnish with finely chopped green onions or cilatro.
9.Serve it with fried rice, pulav or chappathi.
Tips
- Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry.
- To get the chinese flavour add a pinch of ajinamoto to the gravy.
- Add the fried cauliflower just before serving to maintain its crispiness.
Aviyal (Kerala Aviyal)
'Aviyal' is a dish that originated in the kerala cuisine. As the name indicates, aviyal is a 'mixture' of vegetables cooked with coconut and curd is added at the end. Aviyal has its own variations in different parts of kerala and tamil nadu. The recipe given below is the authentic recipe that is made in kerala and southern tip of Tamil Nadu, Kanyakumari. It is usually had with rice and is one of the main sidedishes for any traditional special occasions.
Ingredients
Brinjal - 1/4 cup (cut into 2" pieces)
Raw banana/ Yam - 1/4 cup (cut into 2" pieces)
Green beans - 4 (cut into 2" pieces)
Carrot - 1 (cut into 2" pieces)
Drumstick -1 (cut into 3" pieces)
Tomato - 1 (chopped)
Mustard seeds - 1/4 tsp
Small Onion - 1 ( finely chopped)
Curry leaves - 5
Coconut oil - 1 tblsp
Salt - to taste
To grind
Coconut - 1/4 cup (grated)
Green chilly - 3
Tamarind - blueberry size/ Sour Curd - 1/4 cup
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Method
1. Cover and cook all the vegetables for 5 minutes with turmeric, salt and 1/2 cup water in a
kadai.
2. In the meantime grind coconut, green chilly, cumin seeds and tamarind/curd.
3. When the veggies are half cooked add the ground mixture to it and mix everything well.
4. Continue to cook on low flame till the veggies become tender. Sprinkle few drops of water and mix everything occasionally to avoid the veggies from sticking to the bottom of the kadai.
5. In the mean time, heat coconut oil in a small pan. Splutter mustard seeds, onion and curry
leaves and add it to the veggies.
6. Switch off and mix everything together. This can be served with rice or adai.
Tips
- Instead of tamarind/ curd, the juice of a lemon can be added at the end. This give another kind of flavour and bright colour to the dish.
- Adding raw mango to give the tang instead of tamarind/curd is another variation of aviyal.
Ingredients
Brinjal - 1/4 cup (cut into 2" pieces)
Raw banana/ Yam - 1/4 cup (cut into 2" pieces)
Green beans - 4 (cut into 2" pieces)
Carrot - 1 (cut into 2" pieces)
Drumstick -1 (cut into 3" pieces)
Tomato - 1 (chopped)
Mustard seeds - 1/4 tsp
Small Onion - 1 ( finely chopped)
Curry leaves - 5
Coconut oil - 1 tblsp
Salt - to taste
To grind
Coconut - 1/4 cup (grated)
Green chilly - 3
Tamarind - blueberry size/ Sour Curd - 1/4 cup
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Method
1. Cover and cook all the vegetables for 5 minutes with turmeric, salt and 1/2 cup water in a
kadai.
2. In the meantime grind coconut, green chilly, cumin seeds and tamarind/curd.
3. When the veggies are half cooked add the ground mixture to it and mix everything well.
4. Continue to cook on low flame till the veggies become tender. Sprinkle few drops of water and mix everything occasionally to avoid the veggies from sticking to the bottom of the kadai.
5. In the mean time, heat coconut oil in a small pan. Splutter mustard seeds, onion and curry
leaves and add it to the veggies.
6. Switch off and mix everything together. This can be served with rice or adai.
Tips
- Instead of tamarind/ curd, the juice of a lemon can be added at the end. This give another kind of flavour and bright colour to the dish.
- Adding raw mango to give the tang instead of tamarind/curd is another variation of aviyal.
Paruppu Usili (Lentil Crumbled)
This is a simple authentic South Indian side dish that can be served with Rice, any curry and papad. Paruppu stands for lentil (dal) and usili stands for crumbled. Here a vegetable is cooked with crumbled lentil and the result is a delicious dish. The best part about the dish is that even picky eaters start enjoying vegetables. Different vegetables can be incorporated in the recipe like french beans(Beans paruppu usili), cluster beans, cabbage (cabbage paruppu usili), broccoli (broccoli paruppu usili), radish (mullangi paruppu usili), asparagus (asparagus paruppu usili), carrot (carrot paruppu usili), beetroot (beetroot paruppu usili), banana flower (vazhapoo paruppu usili) etc.
Ingredients
Chana dal(Kadalai paruppu) -1/4 cup soaked.
Red chillies-4 in nos.
Hing-1/4 spoon
Green Beans-11/2 cup chopped
Curry leaves-1 string
Mustard Seeds-1/4 spoon
Oil -2 tspn
Fennel seeds-1/4 spoon (optional)
Salt to taste
Broccoli UsiliVazhapoo (Banana flower) UsiliFrench beans UsiliBroccoli UsiliCabbage Paruppu UsiliMullangi (Radish) Usili
Method
1. Heat the kadai with little oil and temper the mustard seeds and curry leaves.
2. Add the chopped vegetable with little salt and sauté and let it cook covered on low heat.
3. Meantime grind the soaked chana dal, chilli and hing together with out water.
4. In a different pan add the remaining oil and fry this chana paste until it crumbles up. Alternatively, you can also pinch a small portion in the idli stand and steam it for 12-15 minutes. Then crumble it up when it cools down.
5. Add this fried mixture to the partially cooked vegetable and fry them both together for next 5 minutes.
6. Yummy osili ready.
Tips
- Make sure not to overcook the veggies.
- You can also use toor dal instaed of channa dal or a combination of both.
Ingredients
Chana dal(Kadalai paruppu) -1/4 cup soaked.
Red chillies-4 in nos.
Hing-1/4 spoon
Green Beans-11/2 cup chopped
Curry leaves-1 string
Mustard Seeds-1/4 spoon
Oil -2 tspn
Fennel seeds-1/4 spoon (optional)
Salt to taste
Broccoli UsiliVazhapoo (Banana flower) UsiliFrench beans UsiliBroccoli UsiliCabbage Paruppu UsiliMullangi (Radish) Usili
Method
1. Heat the kadai with little oil and temper the mustard seeds and curry leaves.
2. Add the chopped vegetable with little salt and sauté and let it cook covered on low heat.
3. Meantime grind the soaked chana dal, chilli and hing together with out water.
4. In a different pan add the remaining oil and fry this chana paste until it crumbles up. Alternatively, you can also pinch a small portion in the idli stand and steam it for 12-15 minutes. Then crumble it up when it cools down.
5. Add this fried mixture to the partially cooked vegetable and fry them both together for next 5 minutes.
6. Yummy osili ready.
Tips
- Make sure not to overcook the veggies.
- You can also use toor dal instaed of channa dal or a combination of both.
Paruppu Usili (Lentil Crumbled)
This is a simple authentic South Indian side dish that can be served with Rice, any curry and papad. Paruppu stands for lentil (dal) and usili stands for crumbled. Here a vegetable is cooked with crumbled lentil and the result is a delicious dish. The best part about the dish is that even picky eaters start enjoying vegetables. Different vegetables can be incorporated in the recipe like french beans(Beans paruppu usili), cluster beans, cabbage (cabbage paruppu usili), broccoli (broccoli paruppu usili), radish (mullangi paruppu usili), asparagus (asparagus paruppu usili), carrot (carrot paruppu usili), beetroot (beetroot paruppu usili), banana flower (vazhapoo paruppu usili) etc.
Ingredients
Chana dal(Kadalai paruppu) -1/4 cup soaked.
Red chillies-4 in nos.
Hing-1/4 spoon
Green Beans-11/2 cup chopped
Curry leaves-1 string
Mustard Seeds-1/4 spoon
Oil -2 tspn
Fennel seeds-1/4 spoon (optional)
Salt to taste
Vazhapoo (Banana flower) UsiliVazhapoo (Banana flower) UsiliFrench beans UsiliBroccoli UsiliCabbage Paruppu UsiliMullangi (Radish) Usili
Method
1. Heat the kadai with little oil and temper the mustard seeds and curry leaves.
2. Add the chopped vegetable with little salt and sauté and let it cook covered on low heat.
3. Meantime grind the soaked chana dal, chilli and hing together with out water.
4. In a different pan add the remaining oil and fry this chana paste until it crumbles up. Alternatively, you can also pinch a small portion in the idli stand and steam it for 12-15 minutes. Then crumble it up when it cools down.
5. Add this fried mixture to the partially cooked vegetable and fry them both together for next 5 minutes.
6. Yummy osili ready.
Tips
- Make sure not to overcook the veggies.
- You can also use toor dal instaed of channa dal or a combination of both.
Ingredients
Chana dal(Kadalai paruppu) -1/4 cup soaked.
Red chillies-4 in nos.
Hing-1/4 spoon
Green Beans-11/2 cup chopped
Curry leaves-1 string
Mustard Seeds-1/4 spoon
Oil -2 tspn
Fennel seeds-1/4 spoon (optional)
Salt to taste
Vazhapoo (Banana flower) UsiliVazhapoo (Banana flower) UsiliFrench beans UsiliBroccoli UsiliCabbage Paruppu UsiliMullangi (Radish) Usili
Method
1. Heat the kadai with little oil and temper the mustard seeds and curry leaves.
2. Add the chopped vegetable with little salt and sauté and let it cook covered on low heat.
3. Meantime grind the soaked chana dal, chilli and hing together with out water.
4. In a different pan add the remaining oil and fry this chana paste until it crumbles up. Alternatively, you can also pinch a small portion in the idli stand and steam it for 12-15 minutes. Then crumble it up when it cools down.
5. Add this fried mixture to the partially cooked vegetable and fry them both together for next 5 minutes.
6. Yummy osili ready.
Tips
- Make sure not to overcook the veggies.
- You can also use toor dal instaed of channa dal or a combination of both.
Pachadi
Pachadi is a common dish in tamilnadu and kerala which is very similar to north indian raita except that the vegetable is cooked and coconut is added to it. In andra, pachadis are different compared to the ones made in tamil nadu and kerala.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
Pachadi
Pachadi is a common dish in tamilnadu and kerala which is very similar to north indian raita except that the vegetable is cooked and coconut is added to it. In andra, pachadis are different compared to the ones made in tamil nadu and kerala.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
Pachadi
Pachadi is a common dish in tamilnadu and kerala which is very similar to north indian raita except that the vegetable is cooked and coconut is added to it. In andra, pachadis are different compared to the ones made in tamil nadu and kerala.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiYellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
You can make pachadis with different vegetables by boiling it with coconut-cumin-chilly paste, tempering it with mustard seeds and curry leaves and finally adding curd. Pachadi can be had with rice and any dal. The recipe can be used with any vegetables. The common pachadis that I have tried are cucumber pachadi, yellowsquash pachadi, zucchini pachadi, bottleguard pachadi, raw mango pachadi, bittergourd pachadi, pineapple pachadi, pumpkin pachadi, ashgourd pachadi, beetroot pachadi, radish pachadi etc.
Ingredients
Vegetable (chopped into small pieces/grated) - 2 cups (Cucumber, yellow squash, zucchini, bottlegaurd, mango, pineapple, bittergourd etc)
Coconut - 1/4 cup (grated)
Green chilly - 2-3
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 5
Oil - 1 tblsp
Curd (Yogurt) - 1 cup (beaten)
Salt - to taste
Cilantro(Corriander leaves) - for garnish (finely chopped)
Yellow Squash PachadiYellow Squash PachadiCucumber (Velarikai) Pachadi
Method
1. Cover and cook the vegetable pieces for 5-7 minutes with little water and salt in a kadai.
2. In the meantime grind coconut, green chilly and cumin seeds.
3. When the vegetable is nicely cooked, add the groud paste to it and let it cook for another few minutes.
4. In the mean time, heat oil in a small pan. Splutter mustard seeds and curry leaves. Add it to the cooked vegetable and mix well.
5. Switch off and let it cool.
6. When it is not hot anymore, add the curd and mix well. Check for salt, garnish with corriander leaves and serve with rice and dal.
Tips
- In some pachadis like pineapple pachadi, you can add a pinch of turmeric powder for a nice yellow colour.
Asparagus Broccolli Stir Fry
This quick stir fry recipe makes an instant salad that can be had as a healthy dinner for those who are on diet. It can also be had as a side dish with any roti varities, burger or with rice. The same recipe can be used for different vegetables like beans, zucchini, broccoli, asparagus etc.
Ingredients
Asparagus - 1 lb
Broccolli florets - 1/2 cup
Pepper - 1 tsp
Salt - 1 tsp
Garam Masala - 1/2 tsp
Shallot Onion - 1 (finely chopped)
Ginger garlic paste - 1 tbsp
Oil - 2 tblsp
Lemon Juice - from 1 lemon (2 tblsp)
Method
1. Break the woody ends from the bottom of the asparagus and discard. Next cut it into 1 inch pieces.
2. In a small bowl, combine papper, garam masala, salt, ginger garlic paste and little oil.
3. Add the broccolli florets and asparagus pieces to this bowl and toss well to coat the masala very well on the veggies.
4. In a large skillet, heat the oil. Add the chopped onion and fry for 2 minutes.
5. Next add the veggies and stir-fry for 5 minutes on medium-high flame. Switch off when the veggies are still crunchy.
6. Add the lemon juice and toss. Serve as a salad or as a sidedish.
Tips
- The same recipe can be done with asparagus alone or broccoli alone. Other vegetables that can be used are beans, zucchini, cauliflower etc.
Ingredients
Asparagus - 1 lb
Broccolli florets - 1/2 cup
Pepper - 1 tsp
Salt - 1 tsp
Garam Masala - 1/2 tsp
Shallot Onion - 1 (finely chopped)
Ginger garlic paste - 1 tbsp
Oil - 2 tblsp
Lemon Juice - from 1 lemon (2 tblsp)
Method
1. Break the woody ends from the bottom of the asparagus and discard. Next cut it into 1 inch pieces.
2. In a small bowl, combine papper, garam masala, salt, ginger garlic paste and little oil.
3. Add the broccolli florets and asparagus pieces to this bowl and toss well to coat the masala very well on the veggies.
4. In a large skillet, heat the oil. Add the chopped onion and fry for 2 minutes.
5. Next add the veggies and stir-fry for 5 minutes on medium-high flame. Switch off when the veggies are still crunchy.
6. Add the lemon juice and toss. Serve as a salad or as a sidedish.
Tips
- The same recipe can be done with asparagus alone or broccoli alone. Other vegetables that can be used are beans, zucchini, cauliflower etc.
Bhindi Do Pyaza
Ingredients
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Bhindi(Okra, Ladiesfinger) - 1/2 kg (1 lb)
Onions - 3
Tomato - 1
Potato - 1
Chilli powder - 1 tblsp
Corriander powder - 1 tsp
Cumin powder - 1/2 tsp
Dry Mango Powder (Amchur powder) - 1/2 tsp
Turmeric powder - 1/4 tsp
salt - to taste
Cilantro - for garnish
Method
1. Take 1/2 kg bhindi and slit it in between .
2. Fill the mixture of chilli powder, turmeric powder, jeera(cumin) powder, dhania(corriander) powder, salt and amchur(dry mango) powder.
3. Shallow fry the bhindi and keep aside.
4. In a vessel fry onions well then add chopped tomatoes and potatoes and fry well until potatoes cook.
5. Add salt and chilli powder as required and add the fried bhindi to this. Cook for 5 minutes.
6. Garnish with fresh coriander leaves.
Rutabaga/Turnip Masala
Rutabagas are similar to turnip with a mild sweet flavour. It tastes almost like potatoes when cooked. The same recipe can be used to make turnip masla, potato masala too.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
RutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Ingredients
Rutabaga/Turnip - 1 (chopped into small cubes)
Onion - 1 (finaly chopped)
Tomatoes - 2-3 (finaly chopped or pureed)
Ginger garlic paste - 2 tsp
Coconut - 1 tblsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 6
Corriander seeds - 1/2 tsp
Whole garam masala - (1 cinnamon, 3-4 cloves, 1 bay leaf, 2-3 cardomon)
Cilnatro - for garnish
Salt - to taste
RutabagaRutabagaFried rutabagaRutabaga Masala
Method
1. Fry the cubed rutabaga/turnip with 1 tblsp of oil until it browns nicely and keep aside.
2. Dry roast the coconut, cumin seeds, fenugreek seeds, dry red chillies, corriander seeds and grind them.
3. Heat 1 tblsp of oil in a pan, spatter some mustard seeds, whole garam masala and curry leaves.
4. Saute the onions till they are nicely browned.
5. Next add the ginger garlic paste followed by the tomatoes. Cover and cook till the tomatoes are nice and soft.
6. Next add the ground masala along with some turmeric and salt. Add the browned rutabaga/turnip with little water as needed.
7. Cover and cook for 7- 10 minutes until a nice masala is ready.
8. Garnish with cilantro. Serve with any roti or rice.
Green Bell Pepper ( Capsicum) Masala
Ingredients
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Capsicum( Green bell pepper) - 2 (cut lengthwise)
Onion -1 (cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Oil -1 tblsp
Salt - to taste
Chilly powder - 1 tsp
Corrainder powder - 1 tsp
Turmeric powder - ¼ tsp
Method
1. In a sauce pan, heat oil. Once it gets heated up, add onions and saute for a while.
2. Next add the capsicum along with tomatoes and fry for 2 minutes.
3. Add all the dry masal powders and mix together.
4. Cover and cook for 10 to 12 minutes mixing occasionally.
5. Garnish with cilantro. This can be served with rice, chappatti or can be used to make sandwitches.
Dal Makhani
Ingredients
Whole Black Urad Dal - 1/2 cup
Rajma (Kidney Beans) - 3 tblsp
Chopped Onions - 1/2 cup
Tomato Puree - 1/2 cup
Garlic Paste - 1 tblsp
Cumin Seeds - 1 tsp
Red Chilly Powder - 1 tblsp
Cumin Powder - 1 tsp
Corriander Powder - 2 tsp
Fresh Cream - 3 tblsp
Salt - to taste
Method
1. Soak the urad dal & rajma overnight in water.
2. Pressure cook dal & rajma until it turns soft.
3. Mash it lightly with the back of the spoon and keep aside.
4. In a pan heat oil/butter, add garlic paste and fry until it turns pink.
5. Add cummin seeds and when they splutter add chopped onions.
6. Fry until onions turn pink. Then add tomato puree and fry until oil separates.
7. Add red chilli powder, cummin powder, coriander powder, salt and fry well.
8. Now add the cooked dal and rajma.
9. Once it starts to boil, add fresh cream and let it cook on low heat for 10 minutes.
10. Serve hot with naan/roti.
Whole Black Urad Dal - 1/2 cup
Rajma (Kidney Beans) - 3 tblsp
Chopped Onions - 1/2 cup
Tomato Puree - 1/2 cup
Garlic Paste - 1 tblsp
Cumin Seeds - 1 tsp
Red Chilly Powder - 1 tblsp
Cumin Powder - 1 tsp
Corriander Powder - 2 tsp
Fresh Cream - 3 tblsp
Salt - to taste
Method
1. Soak the urad dal & rajma overnight in water.
2. Pressure cook dal & rajma until it turns soft.
3. Mash it lightly with the back of the spoon and keep aside.
4. In a pan heat oil/butter, add garlic paste and fry until it turns pink.
5. Add cummin seeds and when they splutter add chopped onions.
6. Fry until onions turn pink. Then add tomato puree and fry until oil separates.
7. Add red chilli powder, cummin powder, coriander powder, salt and fry well.
8. Now add the cooked dal and rajma.
9. Once it starts to boil, add fresh cream and let it cook on low heat for 10 minutes.
10. Serve hot with naan/roti.
Methi Matar Malai
Ingredients
Green Peas - 1 cup
Fenugreek leaves (Methi) - 1 bunch
Cream - 1/2 cup
Tomato - 1 (pureed)
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1/2 tsp (optional)
Milk - if needed for gravy
Butter - 1 tblsp
Salt - to taste
To grind
Onion - 1
Green Chilly - 1
Cashew nuts/ Almonds - 1 tblsp
Poppy seeds(khus khus) - 1 tblsp (optional)
Curd - 1 tblsp
Ginger - 1/2 " piece
Cinnamon - 1/2 " stick
Cloves - 3
Cardomon - 1
Method
1. Roast all the ingredients under "to grind" except curd. Make a paste of it with
the curd and keep aside.
2. Remove the methi leaves, discard the stem. Soak it in hot water for 5 minutes and
drain it well.
3. Heat butter in a pan, add the cumin seeds.
4. Add the chilly powder, turmeric powder, ground paste and the tomato puree and let
it cook for 3-4 minutes.
5. Add the green peas (matar), fenugreek leaves(methi) and malai (cream).
6. Add milk as needed to get the desired gravy consistency.
7. Boil for 5 minutes until the gravy thickens and the ingredients are cooked.
8. Garnish with some fresh cream and serve with any roti varieties.
Healthy Tip
- A low fat version of the same recipe can be made by using fat free half and half or evaporated milk instead of cream.
Green Peas - 1 cup
Fenugreek leaves (Methi) - 1 bunch
Cream - 1/2 cup
Tomato - 1 (pureed)
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1/2 tsp (optional)
Milk - if needed for gravy
Butter - 1 tblsp
Salt - to taste
To grind
Onion - 1
Green Chilly - 1
Cashew nuts/ Almonds - 1 tblsp
Poppy seeds(khus khus) - 1 tblsp (optional)
Curd - 1 tblsp
Ginger - 1/2 " piece
Cinnamon - 1/2 " stick
Cloves - 3
Cardomon - 1
Method
1. Roast all the ingredients under "to grind" except curd. Make a paste of it with
the curd and keep aside.
2. Remove the methi leaves, discard the stem. Soak it in hot water for 5 minutes and
drain it well.
3. Heat butter in a pan, add the cumin seeds.
4. Add the chilly powder, turmeric powder, ground paste and the tomato puree and let
it cook for 3-4 minutes.
5. Add the green peas (matar), fenugreek leaves(methi) and malai (cream).
6. Add milk as needed to get the desired gravy consistency.
7. Boil for 5 minutes until the gravy thickens and the ingredients are cooked.
8. Garnish with some fresh cream and serve with any roti varieties.
Healthy Tip
- A low fat version of the same recipe can be made by using fat free half and half or evaporated milk instead of cream.
Zucchini Curry
Ingredients
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Green Chillies - 2 (finely chopped)
Corriander-cumin powder - 1 tsp
Chilly powder - 1 tsp (or as needed)
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Salt - as needed
Oil - 2 tblsp
Method
1. Chop the zucchini into big chunks and shallow fry them. Keep it aside.
2. Heat oil in a pan, splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for atleast 10 minutes until the masala gives out oil.
6. Add all the dry masala powders-chilly, corriander-cumin, turmeric powder, garam masala and salt.
7. Add required water and the zucchini pieces. Bring it to a boil and check for seasoning.
8. Add finely chopped cilantro and serve hot with any roti varieties or rice.
Tips
- You can also make a paste of 3 tblsp of grated and fried coconut and add to the gravy. This gives nice thickness and taste to the curry.
- You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc).
Zucchini - 2
Onion - 1 (finely chopped)
Tomato - 2 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Green Chillies - 2 (finely chopped)
Corriander-cumin powder - 1 tsp
Chilly powder - 1 tsp (or as needed)
Turmeric powder - 1/4 tsp
Garam Masala - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Salt - as needed
Oil - 2 tblsp
Method
1. Chop the zucchini into big chunks and shallow fry them. Keep it aside.
2. Heat oil in a pan, splutter the mustard and cumin seeds.
3. Saute the onions with the green chillies for 10 minutes until they turn nice golden brown.
4. Add the ginger garlic paste and fry for a minute.
5. Add the tomato pieces/puree and let the mixture cook for atleast 10 minutes until the masala gives out oil.
6. Add all the dry masala powders-chilly, corriander-cumin, turmeric powder, garam masala and salt.
7. Add required water and the zucchini pieces. Bring it to a boil and check for seasoning.
8. Add finely chopped cilantro and serve hot with any roti varieties or rice.
Tips
- You can also make a paste of 3 tblsp of grated and fried coconut and add to the gravy. This gives nice thickness and taste to the curry.
- You can also substitute zucchini with other vegetables like ivygourd (tindoora, kovakai) or any dried beans (lima beans, kidney beans, butter beans etc).
Sambhar (Sambhar Varieties)
Sambhar is a south indian dish made with lentils (usually toor dal) and vegetables and served with rice, idlis or dosa optionally topped with a spoon of ghee.
The variations in sambhar depends on the vegetable/combination of vegetables used. The common types of sambhar that are made are onion sambhar, murungakkai (drumstick) sambhar, mulangi (radish) samhar, manga (raw mango) sambhar, vendakka (ladies finger) sambhar, Potato Sambhar, Masoor Dal Sambhar, Pasi paruppu (Green gram dal) sambhar etc.
Ingredients
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
Method
1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavour.
Click to see Udipi Sambhar Recipe
Tips
- You can add little coconut milk while cooking the sambhar for a nice taste.
- You can try making sambhar with masoor dal, green gram dal too.
- You can also skip the tamarind and add 2-3 additional tomatoes to make sambhar. Usually this is done for making idli sambhar.
- You can add a spoonful of sugar or jaggery to the sambhar too.
The variations in sambhar depends on the vegetable/combination of vegetables used. The common types of sambhar that are made are onion sambhar, murungakkai (drumstick) sambhar, mulangi (radish) samhar, manga (raw mango) sambhar, vendakka (ladies finger) sambhar, Potato Sambhar, Masoor Dal Sambhar, Pasi paruppu (Green gram dal) sambhar etc.
Ingredients
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
Method
1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavour.
Click to see Udipi Sambhar Recipe
Tips
- You can add little coconut milk while cooking the sambhar for a nice taste.
- You can try making sambhar with masoor dal, green gram dal too.
- You can also skip the tamarind and add 2-3 additional tomatoes to make sambhar. Usually this is done for making idli sambhar.
- You can add a spoonful of sugar or jaggery to the sambhar too.
Aanam (Coconut Curry, Verum Curry)
Ingredients
Coconut- 3 tblsp
Red chilly powder - 1/2 tsp
Turmeric pwd - 1/2 tsp
Shallots - 3 or 4
Green chilly - 2
Curry leaves - 1 stem
Tamarind water - little (1/4 cup)
Water - 1 1/2 cup (or as needed)
For seasoning
Oil - 2tsp
Musturd -1/2tsp
Red chilly - 2cnt
Curry leaves - 1stem
Shallot - 1 cnt (finely chopped)
Method
1.Grind the first 3 ingredients (coconut, chilly powder and turmeric powder) very well to form a smooth paste.
2. Atlast put the shallots, curryleaves and green chillies and grind slightly.
3. Remove the ground mixture in a vessel and add the tamarid water and water to it. This is the aanam mix.
4. In a pan put oil and temper the seasoning ingredients. The shallot should turn dark brown.
5.Then add the aanam mix to this and heat it but don't boil it.
6. Serve with rice, aviyal and fish fry.
Tips
- You can also add a few fenugreek seeds while tempering for an added flavour.
- Some people do not add turmeric powder in which case the gravy will be orange in colour.
Coconut- 3 tblsp
Red chilly powder - 1/2 tsp
Turmeric pwd - 1/2 tsp
Shallots - 3 or 4
Green chilly - 2
Curry leaves - 1 stem
Tamarind water - little (1/4 cup)
Water - 1 1/2 cup (or as needed)
For seasoning
Oil - 2tsp
Musturd -1/2tsp
Red chilly - 2cnt
Curry leaves - 1stem
Shallot - 1 cnt (finely chopped)
Method
1.Grind the first 3 ingredients (coconut, chilly powder and turmeric powder) very well to form a smooth paste.
2. Atlast put the shallots, curryleaves and green chillies and grind slightly.
3. Remove the ground mixture in a vessel and add the tamarid water and water to it. This is the aanam mix.
4. In a pan put oil and temper the seasoning ingredients. The shallot should turn dark brown.
5.Then add the aanam mix to this and heat it but don't boil it.
6. Serve with rice, aviyal and fish fry.
Tips
- You can also add a few fenugreek seeds while tempering for an added flavour.
- Some people do not add turmeric powder in which case the gravy will be orange in colour.
Coconut Theeyal
Ingredients
Coconut (grated) - 1 big
Small onion - 10 nos
green chillies - 2
garlic (optional) - 4
curry leaf - 2 strings
musturd seeds - 1tsp
tamarind paste - 3 tblsp
Method
1. Fry the grated coconut in a pan till it becomes golden brown. keep it aside to cool
2. On another pan pour 3tblsp of oil and put the mustard seeds.
3. Put the small onions.
4. Meantime grind the roasted coconut into fine paste without adding water.
5. Put that paste with the sauteed onion.
6. Pour water and make it boil. Simmer the flame and add tamarind paste.
7. Let it cook till oil floats on top.
Tips
Instead of onions u can add drumstick, prawn, brinjal, okra, zucchini, lotus root or any veggies.
Coconut (grated) - 1 big
Small onion - 10 nos
green chillies - 2
garlic (optional) - 4
curry leaf - 2 strings
musturd seeds - 1tsp
tamarind paste - 3 tblsp
Method
1. Fry the grated coconut in a pan till it becomes golden brown. keep it aside to cool
2. On another pan pour 3tblsp of oil and put the mustard seeds.
3. Put the small onions.
4. Meantime grind the roasted coconut into fine paste without adding water.
5. Put that paste with the sauteed onion.
6. Pour water and make it boil. Simmer the flame and add tamarind paste.
7. Let it cook till oil floats on top.
Tips
Instead of onions u can add drumstick, prawn, brinjal, okra, zucchini, lotus root or any veggies.
Shahi Paneer (Almond/ Cashew paneer)
Ingredients
Paneer (cubed) – 2 cups (homemade/store bought fresh/fried)
Cashew/ Almond – 1 cup
Onion – 1 (finely copped)
Ginger garlic green chilly paste - 2 tblsp
Coriander Powder – 2 tsp
Cumin powder - 1 tsp
Garam Masala – 1 tsp
Pepper powder (preferably white pepper) - 2 tsp (or to taste)
Black Cumin seeds (Shahi Jeera) - 1 tsp
Yogurt - 1 cup
Milk- 1 cup
Salt – to taste
Sugar - a pinch
Oil – 2 tblsp
Cilantro – for garnish
Method
1. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
2. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
3. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
4. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
5. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
6. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
7. Add the paneer cubes to the gravy and cook for another 5 minutes.
8. Garnish with fresh cilantro or with tosted cashews/almonds and serve with pulav/naan.
Tips
- Chicken/ Fish can be used instead of paneer for the non veg version of the gravy.
- You can also use tomatoes and chilly powder instead of yogurt and pepper. The colour of the gravy will change to orange red in that case.
Paneer (cubed) – 2 cups (homemade/store bought fresh/fried)
Cashew/ Almond – 1 cup
Onion – 1 (finely copped)
Ginger garlic green chilly paste - 2 tblsp
Coriander Powder – 2 tsp
Cumin powder - 1 tsp
Garam Masala – 1 tsp
Pepper powder (preferably white pepper) - 2 tsp (or to taste)
Black Cumin seeds (Shahi Jeera) - 1 tsp
Yogurt - 1 cup
Milk- 1 cup
Salt – to taste
Sugar - a pinch
Oil – 2 tblsp
Cilantro – for garnish
Method
1. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
2. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
3. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
4. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
5. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
6. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
7. Add the paneer cubes to the gravy and cook for another 5 minutes.
8. Garnish with fresh cilantro or with tosted cashews/almonds and serve with pulav/naan.
Tips
- Chicken/ Fish can be used instead of paneer for the non veg version of the gravy.
- You can also use tomatoes and chilly powder instead of yogurt and pepper. The colour of the gravy will change to orange red in that case.
Punjabi Kadhi
Ingredients
For pakoras
Besan(gram flour) - 1 cup
Onions -2(chopped)
Potato - 1(chopped)
chili powder - 1 tsp .
salt - to taste
For kadhi
Yoghurt - 1 cup
Besan(Gram flour) - 2 tbsp
Turmeric - 1 tsp
Methi dana(fenugreek seeds) - 1 tsp
Whole red chillies - 2 pieces
Salt - to taste
PakorasPakorasPakora Kadhi
Method
1. Mix all pakora ingredients along with little water and make small pakoras of those and deep fry. Keep aside.
2. In a bowl mix yoghurt, besan, turmeric and salt and mix well. Make sure there are no lumps left behind. Add 3-4 cups of water to retain the consistency
3. Heat oil in a kadhai and add methi dana(fenugreek seeds), red chillies and fry well. Now add the yoghurt mixture and bring it to a oil. Stir occasionally during the process.
4. Once the kadhi starts to boil add the pakoras and bring it to a boil stirring in the process ensuring the pakoras don't break.
5. Serve punjabi kadhi with fried/roasted papad, punjabi pickle and steamed or jeera rice
For pakoras
Besan(gram flour) - 1 cup
Onions -2(chopped)
Potato - 1(chopped)
chili powder - 1 tsp .
salt - to taste
For kadhi
Yoghurt - 1 cup
Besan(Gram flour) - 2 tbsp
Turmeric - 1 tsp
Methi dana(fenugreek seeds) - 1 tsp
Whole red chillies - 2 pieces
Salt - to taste
PakorasPakorasPakora Kadhi
Method
1. Mix all pakora ingredients along with little water and make small pakoras of those and deep fry. Keep aside.
2. In a bowl mix yoghurt, besan, turmeric and salt and mix well. Make sure there are no lumps left behind. Add 3-4 cups of water to retain the consistency
3. Heat oil in a kadhai and add methi dana(fenugreek seeds), red chillies and fry well. Now add the yoghurt mixture and bring it to a oil. Stir occasionally during the process.
4. Once the kadhi starts to boil add the pakoras and bring it to a boil stirring in the process ensuring the pakoras don't break.
5. Serve punjabi kadhi with fried/roasted papad, punjabi pickle and steamed or jeera rice
Mor Kulambu
Buttermilk curry (mor kulambu) is a traditional savory dish made in southern part of india. It is usually served with rice and some spicy side dish. It goes very well with fish fry. The different variations of mor kulambu are plain mor kulambu (made without any vegetables) or mor kulambu with veggies. The veggies that are traditionally used are okra, pumpkin and cucumber. Other veggies like squash varieties(zuccini, yellow, acorn, butternut), cabbage or cauliflower can also be used instead.
The following is the recipe of okra mor curry. It is a very quick and simple recipe and is delicious with rice for a hot summer day.
Ingredients
Batch I
Rice - 1 tsp
Toor dal - 2tsp
ginger - very small pc
G.chilli - 4 cnt (as per ur taste)
Cilantro - 2 strands
Cumin seeds -1/2 tsp
coconut - 2 tsp (grated)
Tumeric powder - 1/4 tsp
Batch II
Curd - 1 cup
Lime juice - as per need if curd is not sour enough.
musturd seeds - 1tsp
curry leave - 1 strand
Dry red chilli - 2 cnt
Tomato - 1/4 (optional)
okra - 6 to 8 cnt
Oil - for tempering
Salt - to taste
Method
1. Grind the ingredients from batch I very well.
2. Now add the curd and grind it for about a min.
3. In a pan put oil for seasoning, put mustard seeds, curryleaves and dry red Chilly.
4. Then add tomato if needed.
5. Now add okra and fry it 3 min and add water and let it cook.
6. Once the okra is cooked add the curd mixture, add required salt and allow is to get warm.
7. Take the pan off the stove before boiling to prevent the curd from curdling.
8. It's yummy with rice, fried and spicy veggies.
The following is the recipe of okra mor curry. It is a very quick and simple recipe and is delicious with rice for a hot summer day.
Ingredients
Batch I
Rice - 1 tsp
Toor dal - 2tsp
ginger - very small pc
G.chilli - 4 cnt (as per ur taste)
Cilantro - 2 strands
Cumin seeds -1/2 tsp
coconut - 2 tsp (grated)
Tumeric powder - 1/4 tsp
Batch II
Curd - 1 cup
Lime juice - as per need if curd is not sour enough.
musturd seeds - 1tsp
curry leave - 1 strand
Dry red chilli - 2 cnt
Tomato - 1/4 (optional)
okra - 6 to 8 cnt
Oil - for tempering
Salt - to taste
Method
1. Grind the ingredients from batch I very well.
2. Now add the curd and grind it for about a min.
3. In a pan put oil for seasoning, put mustard seeds, curryleaves and dry red Chilly.
4. Then add tomato if needed.
5. Now add okra and fry it 3 min and add water and let it cook.
6. Once the okra is cooked add the curd mixture, add required salt and allow is to get warm.
7. Take the pan off the stove before boiling to prevent the curd from curdling.
8. It's yummy with rice, fried and spicy veggies.
Malai Kofta
Malai Kofta is a vegetarian delicasy that goes very well with naan and pulav. It is a vegetarian version of meatballs. In this small balls made out of grated vegetables(koftas) are fried/baked and dipped in a creamy rich sauce. It is an all time favorite in any indian restaurant. The non veg version of the same can be made by substituting the vegetable balls with meat balls which can be called meatball malai kofta.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water )
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil -for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind Ginger garlic along with green chilli for both gravy and koftas
malai kofta garnished with heavy creamkofta ballsmalai kofta garnished with cheddar cheesemalai kofta garnished with heavy cream
Method
To make Kofta
1.Take a mixing bowl and mix the boiled and grated potatoes, veggies, bread slice and paneer. (Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying.)
2.Add chilli powder, garam masala, salt and green chillies.
3.Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- Add some cooked rice while making balls. This will make solid balls and prevent them from braking easily.)
4.Make kofta balls and roll over the bread crumbs. You can even make koftas in oval shape.
5.Fry the balls in oil and put in paper towel.
To make Gravy
1.Heat butter/oil in a pan and saute the blended onions for a while until light brown
2.Add ginger-garlic-green chilly paste and saute it.
3.Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4.Now add chilli powder, corriander powder, garam masala, salt and saute . .
5.Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6.Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7.Next add butter, heavy cream and cashew powder to the gravy. Stir for 3-5 minutes and switch off.
8.Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9.Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Tips
- You can substitute minced meat instead of the veggies to make meatball kofta.
- You can saute the onions and tomatoes before pureeing it too.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water )
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil -for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind Ginger garlic along with green chilli for both gravy and koftas
malai kofta garnished with heavy creamkofta ballsmalai kofta garnished with cheddar cheesemalai kofta garnished with heavy cream
Method
To make Kofta
1.Take a mixing bowl and mix the boiled and grated potatoes, veggies, bread slice and paneer. (Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying.)
2.Add chilli powder, garam masala, salt and green chillies.
3.Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- Add some cooked rice while making balls. This will make solid balls and prevent them from braking easily.)
4.Make kofta balls and roll over the bread crumbs. You can even make koftas in oval shape.
5.Fry the balls in oil and put in paper towel.
To make Gravy
1.Heat butter/oil in a pan and saute the blended onions for a while until light brown
2.Add ginger-garlic-green chilly paste and saute it.
3.Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4.Now add chilli powder, corriander powder, garam masala, salt and saute . .
5.Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6.Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7.Next add butter, heavy cream and cashew powder to the gravy. Stir for 3-5 minutes and switch off.
8.Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9.Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Tips
- You can substitute minced meat instead of the veggies to make meatball kofta.
- You can saute the onions and tomatoes before pureeing it too.
Pakoda Kulambu( Dumpling Curry)
Ingredients
For Pakoda
(Ready made pakodas from shops can be used )
Chick Pea Flour -1 Cup
Onions -1(Cut small lengthwise)
Chilli powder -1 tsp
Pepper Powder - 1tsp
Salt -1 tsp
Water - as needed
Corn flour - 1/2 tsp.
For Kulambu
Batch -1
Onion - 1
Garlic Cloves - 3
Curry leaves - 4 leaves
Red chilly - 3
Cumin seeds - 1 tsp
Batch-2
Tomato - 2 (diced or crushed)
Tamrind juice - ¼ cup
Turmeric powder - ¼ tsp
Chilly powder - 1 tsp
Corrainder powder- 1 tblsp
Curry leaves - 4
Green chilly - 1
Mustard - ¼ tsp
Oil - 2 tblsp
Fenugreek Seeds - ¼ tsp
Asafoetida powder - ¼ tsp
Salt - to taste
Cilantro/Corriander leaves - for garnish
PakodasPakodasPakoda Kulambu
Method
1. Mix all the ingredients for onion pakoda and add water little by little like bajji consistency.
2. Deep fry the pakodas and put on paper towel.
3. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1 in Kolumbu.
4. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a
very fine paste and keep aside.
5. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves.
6. Now add the tamarind juice,Chilly powder, corriander powder, turmeric powder, tomatoes, salt, asafoetida powder along with the
ground masala and bring it to a boil .
7. When the kolambu is thicker add the Fried Pakodas ,stir it and switch off.
8. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.
Tips
-Add the Fried Pokodas just 5 minutes before serving not to make soggy.
For Pakoda
(Ready made pakodas from shops can be used )
Chick Pea Flour -1 Cup
Onions -1(Cut small lengthwise)
Chilli powder -1 tsp
Pepper Powder - 1tsp
Salt -1 tsp
Water - as needed
Corn flour - 1/2 tsp.
For Kulambu
Batch -1
Onion - 1
Garlic Cloves - 3
Curry leaves - 4 leaves
Red chilly - 3
Cumin seeds - 1 tsp
Batch-2
Tomato - 2 (diced or crushed)
Tamrind juice - ¼ cup
Turmeric powder - ¼ tsp
Chilly powder - 1 tsp
Corrainder powder- 1 tblsp
Curry leaves - 4
Green chilly - 1
Mustard - ¼ tsp
Oil - 2 tblsp
Fenugreek Seeds - ¼ tsp
Asafoetida powder - ¼ tsp
Salt - to taste
Cilantro/Corriander leaves - for garnish
PakodasPakodasPakoda Kulambu
Method
1. Mix all the ingredients for onion pakoda and add water little by little like bajji consistency.
2. Deep fry the pakodas and put on paper towel.
3. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1 in Kolumbu.
4. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a
very fine paste and keep aside.
5. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves.
6. Now add the tamarind juice,Chilly powder, corriander powder, turmeric powder, tomatoes, salt, asafoetida powder along with the
ground masala and bring it to a boil .
7. When the kolambu is thicker add the Fried Pakodas ,stir it and switch off.
8. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.
Tips
-Add the Fried Pokodas just 5 minutes before serving not to make soggy.
Vendakkai Pulikulambu
Ingredients
Okra -1/2 pound cubed
Small onion - handful Sliced
Tomato -1 chopped
Tamarind water- ½ cup
Kuzhambu milagai powder (or sambar powder)-1 1/2 tsp
Garlic Sliced-3-4 pods
Curry leaves-1 string
Mustard seeds-1/2 tsp
Methi seeds- ¼ tsp
Oil-2 tbsp
Turmeric-couple pinches
Salt to taste
Method
1. Warm the kadai with oil and add thalippu (thaduka) with mustard seeds, methi seeds and curry leaves.
2. Add the sliced onion, okra and garlic, sauté it.
3. Add the chopped tomato and sauté it with salt, turmeric and kulambu powder.
4. Add the tamarind water.
5. Let it cook for 10- 15 mins.on medium heat until oil separates.
6. Serve it with steamed rice and appalam.
Tips
- Same recipe can be followed just with pearl onions or with just garlic and peppercorns or with any vathal or with drumstick or with drumstick and brinjal together.
- Can be cooked with couple tablespoons of ground coconut paste also (another variation).
Okra -1/2 pound cubed
Small onion - handful Sliced
Tomato -1 chopped
Tamarind water- ½ cup
Kuzhambu milagai powder (or sambar powder)-1 1/2 tsp
Garlic Sliced-3-4 pods
Curry leaves-1 string
Mustard seeds-1/2 tsp
Methi seeds- ¼ tsp
Oil-2 tbsp
Turmeric-couple pinches
Salt to taste
Method
1. Warm the kadai with oil and add thalippu (thaduka) with mustard seeds, methi seeds and curry leaves.
2. Add the sliced onion, okra and garlic, sauté it.
3. Add the chopped tomato and sauté it with salt, turmeric and kulambu powder.
4. Add the tamarind water.
5. Let it cook for 10- 15 mins.on medium heat until oil separates.
6. Serve it with steamed rice and appalam.
Tips
- Same recipe can be followed just with pearl onions or with just garlic and peppercorns or with any vathal or with drumstick or with drumstick and brinjal together.
- Can be cooked with couple tablespoons of ground coconut paste also (another variation).
Vegetable Manchurian
Ingredients
Vegetables - 2 cups ( combination of choice of vegetables like cabbage, capsicum, carrot, beans, celery, cauliflower, peas etc finely minced)
Ajinamoto - 1 tsp
Corn flour - 1 tblsp
Boiled potato/rice - 1/ 1cup
Egg - 1
Ginger - 1/2"(minced)
Garlic - 4-5 clove(minced)
Onion - 1(minced)
Chilly sauce - 1 tblsp
Tomato sauce - 2 tblsp
Soya sauce - 3 tblsp
Sesame oil - 2 tblsp
Pepper powder - 1/2 tsp
Salt - to taste
Vegetable manchurian with fried riceFried vegetable ballsVegetable ManchurianVegetable manchurian with fried rice
Method
1. Chop/ mince the vegetables very finely and boil it. Squeeze out any extra moisture from the vegetables.
2. Add grated boiled potato or cooked rice to this along with corn flour, pinch of ajinomoto, pepper powder, egg and salt.
3. Mix everything together together, make small balls out of it and deep fry the balls. If the balls are moist it will fall apart. Just add little corn flour or bread crumbs to absorb the excess moisture.
4. Keep the fried balls seperately.
5. Heat 2 tblsp of sesame oil in a pan. Add minced onion, ginger and garlic to this and saute for 2 minutes.
6. Add tomato sauce, chilli sauce and soya sauce to this.
7. Add a pinch of ajinomoto, pepper and required salt.
8. For more gravy add vegtable stock/ water as needed.
9. Bring the gravy to a boil.
10. Add the fried balls just before serving. Garnish with chopped green onions. Serve with noodles or fried rice.
Vegetables - 2 cups ( combination of choice of vegetables like cabbage, capsicum, carrot, beans, celery, cauliflower, peas etc finely minced)
Ajinamoto - 1 tsp
Corn flour - 1 tblsp
Boiled potato/rice - 1/ 1cup
Egg - 1
Ginger - 1/2"(minced)
Garlic - 4-5 clove(minced)
Onion - 1(minced)
Chilly sauce - 1 tblsp
Tomato sauce - 2 tblsp
Soya sauce - 3 tblsp
Sesame oil - 2 tblsp
Pepper powder - 1/2 tsp
Salt - to taste
Vegetable manchurian with fried riceFried vegetable ballsVegetable ManchurianVegetable manchurian with fried rice
Method
1. Chop/ mince the vegetables very finely and boil it. Squeeze out any extra moisture from the vegetables.
2. Add grated boiled potato or cooked rice to this along with corn flour, pinch of ajinomoto, pepper powder, egg and salt.
3. Mix everything together together, make small balls out of it and deep fry the balls. If the balls are moist it will fall apart. Just add little corn flour or bread crumbs to absorb the excess moisture.
4. Keep the fried balls seperately.
5. Heat 2 tblsp of sesame oil in a pan. Add minced onion, ginger and garlic to this and saute for 2 minutes.
6. Add tomato sauce, chilli sauce and soya sauce to this.
7. Add a pinch of ajinomoto, pepper and required salt.
8. For more gravy add vegtable stock/ water as needed.
9. Bring the gravy to a boil.
10. Add the fried balls just before serving. Garnish with chopped green onions. Serve with noodles or fried rice.
Pattani Kurma (Green Peas Kurma)
Ingredients
Dried green peas -1 cup (soaked for 5 hours)
Cinnamon- 1 inch
Cloves-3-4
Onion- 1 chopped
Tomato- 1 chopped
Ginger and garlic paste- 11/2 tblsp
Chili powder - 1 tblsp(or to taste)
Coriander powder -1 tblsp
Fennel seeds (sombu)-1/2 tblsp (powdered)
Coconut milk -1/2 cup (optional)
Potato -1 peeled and cubed.
Oil for Cooking
Turmeric-1/4 tsp
Cilantro –1 handful Chopped
Method
1. Pressure cook the soaked green peas and cook it for 10 min on high
2. Heat the kadai add oil to it.
3. Add the cinnamon stick and the cloves, sauté it with onion until the onion becomes translucent.
4. Add tomato together with GG paste, chili powder, coriander powder and turmeric powder.
5. Add the cubed potato and sauté it and cover it with a lid along with little water.
6. When the potato is ¾ cooked add the cooked peas and let it boil for few minutes.
7. Add the sombu powder
8. Add coconut milk and let it cook on low flame for couple minutes
9. Serve it with Chapatti or Rice.
Tips
It tastes different than the frozen peas.
Dried green peas -1 cup (soaked for 5 hours)
Cinnamon- 1 inch
Cloves-3-4
Onion- 1 chopped
Tomato- 1 chopped
Ginger and garlic paste- 11/2 tblsp
Chili powder - 1 tblsp(or to taste)
Coriander powder -1 tblsp
Fennel seeds (sombu)-1/2 tblsp (powdered)
Coconut milk -1/2 cup (optional)
Potato -1 peeled and cubed.
Oil for Cooking
Turmeric-1/4 tsp
Cilantro –1 handful Chopped
Method
1. Pressure cook the soaked green peas and cook it for 10 min on high
2. Heat the kadai add oil to it.
3. Add the cinnamon stick and the cloves, sauté it with onion until the onion becomes translucent.
4. Add tomato together with GG paste, chili powder, coriander powder and turmeric powder.
5. Add the cubed potato and sauté it and cover it with a lid along with little water.
6. When the potato is ¾ cooked add the cooked peas and let it boil for few minutes.
7. Add the sombu powder
8. Add coconut milk and let it cook on low flame for couple minutes
9. Serve it with Chapatti or Rice.
Tips
It tastes different than the frozen peas.
Cauliflower Curry
Ingredients
Cauliflower - 1 (seperated into florets)
Green Peas - 1 cup (optional)
Onion - 2 (sliced lengthwise)
Green Chilly - 2
Tomato - 2-3 (finely chopped or pureed)
Ginger garlic paste - 2 tsp
Cumin seeds - 1/2 tsp
Corriander Powder - 1 tblsp
Turmeric Powder - 1/4
Chilly Powder - 1 tsp
Whole garam masala - (1 cinnamon, 2-3 cloves, 1 star anise, 3 cardomon, fennel seeds)
Coconut milk - 1 cup
Salt - to taste
Oil - 2 tblsp
Curry leaves - 5
Cilantro - for garnish
Method
1. Separate the cauliflower into florets and soak in boiling salted water for 5 minutes.
2. Heat oil in a pan, splutter some cumin seeds, whole garam masala and curry leaves.
3. Fry the onions and green chilly till it turns golden brown. Saute the ginger garlic paste for another minute.
4. Add the tomato puree and cook it for few minutes. Add the dry masala powders i.e chilly powder, corriander powder, turmeric powder and salt.
5. Add the coconut milk to this along with required water.
6. Add the cauliflower florets and green peas. Let the gravy simmer till the oil separates.
7. Garnish with cilantro and serve.
Cauliflower - 1 (seperated into florets)
Green Peas - 1 cup (optional)
Onion - 2 (sliced lengthwise)
Green Chilly - 2
Tomato - 2-3 (finely chopped or pureed)
Ginger garlic paste - 2 tsp
Cumin seeds - 1/2 tsp
Corriander Powder - 1 tblsp
Turmeric Powder - 1/4
Chilly Powder - 1 tsp
Whole garam masala - (1 cinnamon, 2-3 cloves, 1 star anise, 3 cardomon, fennel seeds)
Coconut milk - 1 cup
Salt - to taste
Oil - 2 tblsp
Curry leaves - 5
Cilantro - for garnish
Method
1. Separate the cauliflower into florets and soak in boiling salted water for 5 minutes.
2. Heat oil in a pan, splutter some cumin seeds, whole garam masala and curry leaves.
3. Fry the onions and green chilly till it turns golden brown. Saute the ginger garlic paste for another minute.
4. Add the tomato puree and cook it for few minutes. Add the dry masala powders i.e chilly powder, corriander powder, turmeric powder and salt.
5. Add the coconut milk to this along with required water.
6. Add the cauliflower florets and green peas. Let the gravy simmer till the oil separates.
7. Garnish with cilantro and serve.
Sprouts Curry
Ingredients
Green gram dal sprouts - 1 cup
Onion - 1
Garlic - 2 cloves
Tomato - 2
Chilly powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut milk - 1/4 cup
Salt - to taste
Oil - 1 tblsp
Mustard seeds - 1/4 tsp
Curry leaves - 6-7
Cilantro - for garnish
Method
1. Heat oil in a pan, splatter the mustard seeds and curry leaves.
2. Add the onions and garlic and saute it till the onions sweat.
3. Add the sprouts and fry it for 2 minutes.
4. Make a puree of the tomato and add it at this stage along with chilly powder,
corriander powder, turmeric powder and salt.
5. Let this cook for another 2-3 minutes until the tomato paste and the masala is
nicely cooked. Sprinkle few drops of water to avoid the masala from sticking to the
vessel.
6. Add the coconut milk and required water and let it simmer for 5- 10 minutes.
7. Garnish with cilantro and serve with rice or roti.
Tips
- Health conscious people can skip the coconut milk.
- Small onions taste better than big onions.
Green gram dal sprouts - 1 cup
Onion - 1
Garlic - 2 cloves
Tomato - 2
Chilly powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut milk - 1/4 cup
Salt - to taste
Oil - 1 tblsp
Mustard seeds - 1/4 tsp
Curry leaves - 6-7
Cilantro - for garnish
Method
1. Heat oil in a pan, splatter the mustard seeds and curry leaves.
2. Add the onions and garlic and saute it till the onions sweat.
3. Add the sprouts and fry it for 2 minutes.
4. Make a puree of the tomato and add it at this stage along with chilly powder,
corriander powder, turmeric powder and salt.
5. Let this cook for another 2-3 minutes until the tomato paste and the masala is
nicely cooked. Sprinkle few drops of water to avoid the masala from sticking to the
vessel.
6. Add the coconut milk and required water and let it simmer for 5- 10 minutes.
7. Garnish with cilantro and serve with rice or roti.
Tips
- Health conscious people can skip the coconut milk.
- Small onions taste better than big onions.
Methi Lauki Dal (Fenugreek bottlegaurd dal)
2008
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Ingredients
Fenugreek Leaves (Methi) - 1 bunch
Bottlegaurd (Lauki) - 1 cup (cubed)
Toor dal - 2 cups
Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic - 1 clove
Green Chilly - 1 (minced)
Tamarind paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil/Ghee - 1 tblsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Dry red chillies - 2-3
Method
1. In a pressure cooker, take toor dal, methi leaves, lauki(bottlegaurd) pieces, onion,
tomato, garlic, green chilly, tamarind paste, salt and turmeric powder.
2. Add a glass of water and pressure cook for 2-3 whistles.
3. Once it is cooked, mash the dal using the back of the spoon.
4. Take another pan, heat some oil/ ghee and splutter the mustard seeds, cumin seeds,
dry red chillies and curry leaves.
5. Add this to the cooked and mashed dal. Serve hot with rice or roti.
Tips
- This recipe yeilds a thick dal. If you want a gravy consistency add little more
water.
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Ingredients
Fenugreek Leaves (Methi) - 1 bunch
Bottlegaurd (Lauki) - 1 cup (cubed)
Toor dal - 2 cups
Onion - 1 (chopped)
Tomato - 1 (chopped)
Garlic - 1 clove
Green Chilly - 1 (minced)
Tamarind paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil/Ghee - 1 tblsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Dry red chillies - 2-3
Method
1. In a pressure cooker, take toor dal, methi leaves, lauki(bottlegaurd) pieces, onion,
tomato, garlic, green chilly, tamarind paste, salt and turmeric powder.
2. Add a glass of water and pressure cook for 2-3 whistles.
3. Once it is cooked, mash the dal using the back of the spoon.
4. Take another pan, heat some oil/ ghee and splutter the mustard seeds, cumin seeds,
dry red chillies and curry leaves.
5. Add this to the cooked and mashed dal. Serve hot with rice or roti.
Tips
- This recipe yeilds a thick dal. If you want a gravy consistency add little more
water.
Biriyani Brinjal
Ingredients
Brinjal - 5
Onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chilly - 1 (minced)
Sesame seeds - 1/2 cup
Peanuts - 1/4 cup - 1/2 cup (You can add this as per your taste. Generally Sounth indians use more of coconut and less of peanuts whereas north indians use more peanuts than coconut)
Coconut - 1 cup
Whole garam masala(cinnamon stick - 1, cloves -3-4 , Cardomon -3, bay leaf - 1)
Cumin seeds - 1 tsp
Corriander powder - 1 tblsp
Chilly powder - 1/2 tblsp
Oil - 2 tblsp
Tamarind juice - 1/2 cup (pulp -2-3 tblsp)
Method
1. Dry roast the peanuts, sesame seeds and grated coconut separately until it all turns brown and gives out a nice aroma. After it cools, grind it into a course powder and keep aside.
2. Make deep slits in the brinjal but dont cut through. Fry this in oil and keep aside.
3. Heat oil in a pan, add some whole garam masala and cumin seeds. Fry onions, green chilly and ginger garlic paste.
4. Add the ground coarse powder along with dry masalas like chilly powder and corriander powder. Add few drops of water to prevent the masala from getting burnt.
5. After the masala is nicely cooked, add the tamarind juice and cook for 10- 15 minutes until the oil oozes out.
6. Next add the fried brinjals to the gravy and simmer for few minutes. This gravy goes very well with biriyani and even with roti and plain rice.
Variations
- The other vegetables that can be used instead of brinjal in the same gravy are green chillies, zucchini, cherry tomato etc.
Brinjal - 5
Onion - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chilly - 1 (minced)
Sesame seeds - 1/2 cup
Peanuts - 1/4 cup - 1/2 cup (You can add this as per your taste. Generally Sounth indians use more of coconut and less of peanuts whereas north indians use more peanuts than coconut)
Coconut - 1 cup
Whole garam masala(cinnamon stick - 1, cloves -3-4 , Cardomon -3, bay leaf - 1)
Cumin seeds - 1 tsp
Corriander powder - 1 tblsp
Chilly powder - 1/2 tblsp
Oil - 2 tblsp
Tamarind juice - 1/2 cup (pulp -2-3 tblsp)
Method
1. Dry roast the peanuts, sesame seeds and grated coconut separately until it all turns brown and gives out a nice aroma. After it cools, grind it into a course powder and keep aside.
2. Make deep slits in the brinjal but dont cut through. Fry this in oil and keep aside.
3. Heat oil in a pan, add some whole garam masala and cumin seeds. Fry onions, green chilly and ginger garlic paste.
4. Add the ground coarse powder along with dry masalas like chilly powder and corriander powder. Add few drops of water to prevent the masala from getting burnt.
5. After the masala is nicely cooked, add the tamarind juice and cook for 10- 15 minutes until the oil oozes out.
6. Next add the fried brinjals to the gravy and simmer for few minutes. This gravy goes very well with biriyani and even with roti and plain rice.
Variations
- The other vegetables that can be used instead of brinjal in the same gravy are green chillies, zucchini, cherry tomato etc.
Rasam
Rasam is a south indian curry/soup usually had with rice. It is made with tamarind, tomatoes, pepper, cumin, garlic, lentils etc. It is called saaru or chaaru in telugu and kannada. In the traditional 3 course south indian meal, it is usually had as a second course with sambhar being the first course and curd being the grand finale.
There are many different types of rasam based on the ingredients used. But the basic recipe remains the same, the recipe that is given below. The additional ingredient is added to the basic rasam to enhance and change its flavour. Some of the variations of rasam that I am familiar with are :- Poodu (garlic) Rasam, Pineapple rasam, Milagu (Pepper) rasam/ Milagu Saaru, Neem leaf rasam, Ginger rasam, Lemon Rasam - sourness comes from lemon juice instead of tamarind juice, Paruppu Rasam/ Pappu Saaru - made with lentils, Chettinadu Kozhi (Chicken) Saaru/ Rasam - made with chicken broth/stock instead of water, Tomato Rasam/ Saaru - with tomato puree as main ingredient, Mysore Rasam - a fragrant soup made with fried grams/dals, Jeerige saaru - made with cumin, Coconut Rasam, Carrot Rasam - Boiled and Crused carrot is added to the rasam, Beetroot Rasam - Boiled and crushed beetroot is added to the rasam etc.
Ingredients
Tamrind - lemon sized
Tomato - 2 (finely chopped or crushed)
Garlic - 3-4 cloves
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt - to taste
Oil - 2 tblsp
Dry red chilly - 1
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 7 leaves
Asafoetida powder - 1/2 tsp
Coriander leaves (cilantro) – handful (chopped)
Rasam Powder ingredients
Black Pepper - 2 tblsp
Corriander Seeds - 2 tsp
Toor Dal - 3 tsp
Cumin Seeds - 2 tsp
Red Chilly - 2
Method
1. Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely. This is the Rasam powder.
2. Soak the tamarind in warm water for 5 minutes to get tamarind juice.
3. Heat little oil in a pan, add the garlic and tomatoes. Let the tomatoes cook for while, until they become soft and juicy.
4. Now add tamarind juice, rasam powder, turmeric, salt, cilantro and water.
5.Bring it to a boil then reduce the flame and let it simmer for another 10- 15 minutes.
6. In the meanwhile, heat oil in pan, add dry red chilly, mustard seeds, cumin seeds , curry leaves and asafoetida powder.
7. Once it splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty rasam is ready to serve. Plain rice with rasam and paapad is an excellent combination.
There are many different types of rasam based on the ingredients used. But the basic recipe remains the same, the recipe that is given below. The additional ingredient is added to the basic rasam to enhance and change its flavour. Some of the variations of rasam that I am familiar with are :- Poodu (garlic) Rasam, Pineapple rasam, Milagu (Pepper) rasam/ Milagu Saaru, Neem leaf rasam, Ginger rasam, Lemon Rasam - sourness comes from lemon juice instead of tamarind juice, Paruppu Rasam/ Pappu Saaru - made with lentils, Chettinadu Kozhi (Chicken) Saaru/ Rasam - made with chicken broth/stock instead of water, Tomato Rasam/ Saaru - with tomato puree as main ingredient, Mysore Rasam - a fragrant soup made with fried grams/dals, Jeerige saaru - made with cumin, Coconut Rasam, Carrot Rasam - Boiled and Crused carrot is added to the rasam, Beetroot Rasam - Boiled and crushed beetroot is added to the rasam etc.
Ingredients
Tamrind - lemon sized
Tomato - 2 (finely chopped or crushed)
Garlic - 3-4 cloves
Turmeric powder - 1/4 tsp
Water - 3 cups
Salt - to taste
Oil - 2 tblsp
Dry red chilly - 1
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 7 leaves
Asafoetida powder - 1/2 tsp
Coriander leaves (cilantro) – handful (chopped)
Rasam Powder ingredients
Black Pepper - 2 tblsp
Corriander Seeds - 2 tsp
Toor Dal - 3 tsp
Cumin Seeds - 2 tsp
Red Chilly - 2
Method
1. Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely. This is the Rasam powder.
2. Soak the tamarind in warm water for 5 minutes to get tamarind juice.
3. Heat little oil in a pan, add the garlic and tomatoes. Let the tomatoes cook for while, until they become soft and juicy.
4. Now add tamarind juice, rasam powder, turmeric, salt, cilantro and water.
5.Bring it to a boil then reduce the flame and let it simmer for another 10- 15 minutes.
6. In the meanwhile, heat oil in pan, add dry red chilly, mustard seeds, cumin seeds , curry leaves and asafoetida powder.
7. Once it splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty rasam is ready to serve. Plain rice with rasam and paapad is an excellent combination.
Channa Masala
Ingredients
chik peas(channa) - 2 cups
onions - 2 small/ 1 large (finely chopped/ pureed)
Ginger-garlic paste - 1 tblsp
Tomatoes - 2 medium (pureed)
cumin seeds - 1 tsp
Whole Garam Masala - (bay leaf - 1, cinnamon sticks – 2, Cloves - 2)
chilly powder - 1 tblsp (or to taste)
coriander powder – 1 tsp
Cumin powder – 1 tsp
Kasoori Methi - 1 tsp (optional)
Amchur Powder(dry mango powder) – 1 tsp
turmeric - 1/4 tsp
salt - to taste
Oil - 2Tblsp
cilantro - for garnish
Method
1. Soak the chik peas for 5-6 hours or overnight. Drain the soaking water.
2. Pressure cook the chik peas until they are tender (app. 2 cooker whistles). Overcooking will make it mushy.
3. Heat oil in a vessel over medium heat. Temper cumin seeds, bay leaf, cloves and cinnamon.
4. Saute onions, stirring frequently, until they are translucent.
5. Add ginger- garlic paste, and saute until the raw smell vanishes.
6. Add the tomato puree, chilly powder, coriander powder, cumin powder, kasoori methi, amchur powder, turmeric powder and salt and saute until a thick paste is formed.
7. Now add the chik peas along with the water in which it was cooked and let it simmer for 7 minutes. (Water can be added as per the requirement).
8. Garnish with cilantro and finely chopped onions. Serve with chappattis or bread.
Tips
- A Tblsp of lemon juice and 1/2 tsp of chaat masala can be added at the end to enhance the flavour.
- Store bought channa masala can be added instead of the dry ingrediants which will be equally flavourful.
- Add a tea bag along with the chikpeas while pressure cooking it. This will give a nice dark colour to the channa masala.
chik peas(channa) - 2 cups
onions - 2 small/ 1 large (finely chopped/ pureed)
Ginger-garlic paste - 1 tblsp
Tomatoes - 2 medium (pureed)
cumin seeds - 1 tsp
Whole Garam Masala - (bay leaf - 1, cinnamon sticks – 2, Cloves - 2)
chilly powder - 1 tblsp (or to taste)
coriander powder – 1 tsp
Cumin powder – 1 tsp
Kasoori Methi - 1 tsp (optional)
Amchur Powder(dry mango powder) – 1 tsp
turmeric - 1/4 tsp
salt - to taste
Oil - 2Tblsp
cilantro - for garnish
Method
1. Soak the chik peas for 5-6 hours or overnight. Drain the soaking water.
2. Pressure cook the chik peas until they are tender (app. 2 cooker whistles). Overcooking will make it mushy.
3. Heat oil in a vessel over medium heat. Temper cumin seeds, bay leaf, cloves and cinnamon.
4. Saute onions, stirring frequently, until they are translucent.
5. Add ginger- garlic paste, and saute until the raw smell vanishes.
6. Add the tomato puree, chilly powder, coriander powder, cumin powder, kasoori methi, amchur powder, turmeric powder and salt and saute until a thick paste is formed.
7. Now add the chik peas along with the water in which it was cooked and let it simmer for 7 minutes. (Water can be added as per the requirement).
8. Garnish with cilantro and finely chopped onions. Serve with chappattis or bread.
Tips
- A Tblsp of lemon juice and 1/2 tsp of chaat masala can be added at the end to enhance the flavour.
- Store bought channa masala can be added instead of the dry ingrediants which will be equally flavourful.
- Add a tea bag along with the chikpeas while pressure cooking it. This will give a nice dark colour to the channa masala.
Red Kidney Beans Curry (Rajma)
Ingredients
Red Kidney beans (Rajma) - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Garam Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing
Method
1.Soak the kidney beans for atleast 5-6 hours or overnight.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure
cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become
mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until
the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook till the tomatoes are nicely cooked.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and
saute for a minute.
7.Now add the cooked kidney beans along with the cooked water.
8.Let the gravy simmer for 10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top. This goes very well with jeera rice, white rice and roti varieties.
Red Kidney beans (Rajma) - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Garam Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing
Method
1.Soak the kidney beans for atleast 5-6 hours or overnight.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure
cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become
mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until
the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook till the tomatoes are nicely cooked.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and
saute for a minute.
7.Now add the cooked kidney beans along with the cooked water.
8.Let the gravy simmer for 10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top. This goes very well with jeera rice, white rice and roti varieties.
Lima Beans Curry
Ingredients
Baby Lima beans - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Chicken Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing
Method
1.Soak lima beans for atleast 5-6 hours or overnight. Baby lima beans tastes better than big ones.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook for 5 minutes till everything blends and forms a nice masala.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
7.Now add the cooked lima beans along with the water in which the beans was cooked.
8.Let the gravy simmer for 5-10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top.
Tips
- To add a south indian touch to the gravy, fry some grated coconut, grind it into a fine paste with some water and add along with tomatoes.
Baby Lima beans - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Chicken Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing
Method
1.Soak lima beans for atleast 5-6 hours or overnight. Baby lima beans tastes better than big ones.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook for 5 minutes till everything blends and forms a nice masala.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
7.Now add the cooked lima beans along with the water in which the beans was cooked.
8.Let the gravy simmer for 5-10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top.
Tips
- To add a south indian touch to the gravy, fry some grated coconut, grind it into a fine paste with some water and add along with tomatoes.
Mustard Greens Dal
Green gram dal is a very mild dal which goes well with pretty much any vegatables or greens. This dal is used a lot in kerala food and hence in kanyakumari food which happens to be my native. Ofcourse any other dal can be used but the taste varies. This dal is my favorite and it goes well with plain rice or chappatti. The following recipe can be used with any other greens to get Spinach Dal, Collard Greens Dal, Turnip greens Dal, Methi dal, Radish greens dal, swiss chard dal, kale dal, methi dal (vendaya keerai) etc. I've tried with most of the greens and it all tastes good.
Ingredients
Mustard greens - 1 bunch (finely chopped)
Green gram (Moong) Dal - 1 cup
Onion - 1(finely diced)
Garlic - 2 cloves (finely minced)
Tomato - 1/2 (finely diced)
Turmeric powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 5 leaves
Salt - to taste
Oil - 4 tsp
Grated coconut - 2 tblsp
Method
1.Heat oil in a deep sauce pan and splutter mustard, dry red chillies and curry leaves.
2.Fry the onions and garlic until they begin to sweat.
3.Now add the green gram(moong) dal,chopped tomatoes, turmeric powder, asafoetida powder, little salt and water.Cover and cook for 15 minutes.
4.In the meantime grind the grated coconut and cumin seeds to form a coarse paste and keep aside.
5.When the dal is half cooked, add the chopped mustard greens and cook for another 15 minutes or until the leaf becomes tender. Add more water as needed.
6.At this stage add the coconut paste, mix everything together and switch off.
Tips
- Adding coconut paste is optional as the curry tastes yummy even without the coconut. It just gives a south indian touch to the curry.
Ingredients
Mustard greens - 1 bunch (finely chopped)
Green gram (Moong) Dal - 1 cup
Onion - 1(finely diced)
Garlic - 2 cloves (finely minced)
Tomato - 1/2 (finely diced)
Turmeric powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Mustard - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 5 leaves
Salt - to taste
Oil - 4 tsp
Grated coconut - 2 tblsp
Method
1.Heat oil in a deep sauce pan and splutter mustard, dry red chillies and curry leaves.
2.Fry the onions and garlic until they begin to sweat.
3.Now add the green gram(moong) dal,chopped tomatoes, turmeric powder, asafoetida powder, little salt and water.Cover and cook for 15 minutes.
4.In the meantime grind the grated coconut and cumin seeds to form a coarse paste and keep aside.
5.When the dal is half cooked, add the chopped mustard greens and cook for another 15 minutes or until the leaf becomes tender. Add more water as needed.
6.At this stage add the coconut paste, mix everything together and switch off.
Tips
- Adding coconut paste is optional as the curry tastes yummy even without the coconut. It just gives a south indian touch to the curry.
Yellow Squash Curry
'Yellow Squash' is a vegetable which I first saw after coming to the US. i was very much attracted by its beautiful colour. This can be has raw in raitas or salad. This recipe is an indian touch given to the veggie and beleive me it works excellent. The same recipe can be used to make many other curries by substituting different veggies for yellow squash e.g with Zucchini to get Zucchini Curry and Bottleguard to get bottleguard curry. This goes very well with rice and roti.
Ingredients
Yellow Squash - 1 (cubed)
Onion - 1 (finely chopped)
Green chilly - 1 (minced)
Tomato -1 (chopped)
Ginger garlic paste- 1tsp
Chilly powder - 1 tsp
Turmeric powder -1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4tsp
Coconut milk - 1/4 cup
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -5 leaves
Cilantro - for garnish
Oil - 2 tblsp
Method
1. Heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves.
2. Add chopped onion and green chilly and saute nicely, followed by ginger garlic paste.
3. Add chopped tomatoes and sate till everything forms a gravy.
4. Now add the yellow squash and fry along with turmeric powder,chilly powder, corriander powder, chicken masala and salt. Cover and cook till the squash is cooked adding little water as needed.
5. Add coconut milk and let the gravy simmer for few minutes.
6. Garnish with coriander leaves.
Ingredients
Yellow Squash - 1 (cubed)
Onion - 1 (finely chopped)
Green chilly - 1 (minced)
Tomato -1 (chopped)
Ginger garlic paste- 1tsp
Chilly powder - 1 tsp
Turmeric powder -1/4 tsp
Coriander powder - 1 tsp
Garam Masala - 1/4tsp
Coconut milk - 1/4 cup
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves -5 leaves
Cilantro - for garnish
Oil - 2 tblsp
Method
1. Heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves.
2. Add chopped onion and green chilly and saute nicely, followed by ginger garlic paste.
3. Add chopped tomatoes and sate till everything forms a gravy.
4. Now add the yellow squash and fry along with turmeric powder,chilly powder, corriander powder, chicken masala and salt. Cover and cook till the squash is cooked adding little water as needed.
5. Add coconut milk and let the gravy simmer for few minutes.
6. Garnish with coriander leaves.
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