Tri Color Pulav, Sukhi Gobi and OCC Raita

This easy to make Pulav consists of Carrots, Green Peas and Corn. So, the name Tri Color Pulav. Use fresh or frozen ones whichever you have and delicious Pulav can be made in just 30 mins. Along with it is Sukhi Gobi dry version of Cauliflower and OCC Raita is Onions Cucucumber and Carrots Raita ;). So heres the recipes.

Tri Color Pulav

Serves - 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients :

Basmati Rice - 1.5 cups cooked
Carrot - 1 diced into cubes
Corn - 1/2 cup or more if you like ( I used frozen corn)
Green Peas - 1/2 cup or more if you like (I used petite peas frozen ones)
Onion - 1 medium-big sliced
Coriander- 1/4 cup chopped
Shahi Jeera or Cumin Seeds - 1/4 tbsp
Bay Leaf - 1
Cloves - 3-4
Cinanamom - 1/2 inch
Cardamom - 2
Salt to taste
Oil - 1-2 tbsp

Method :

1. Heat oil in a non stick pan, add cumin or shahi jeera, cinanamom, cloves, cardamom, bay leaf, sliced onions and fry till onions become slighlty reddish.
2. Then add carrots, peas, corn and salt.
3. Saute them well and cook covered for few mins until the raw smell of the veggies go away.
4. Then add the cooked basmati rice and mix well.
5. Add salt if necessary and cook on very low heat for 5-7 mins and the Pulav will be done.
6. Serve hot with any curry, dal or even raita.

Sukhi Gobi :

Serves -2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Cauliflower or Gobi florets - 1/4
Onion - 1/2 chopped finely
Coriander - 1/4 cup
Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Coriander powder-1/4 tbsp
Turmeric powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, turmeric powder and saute until onions gets fried.
2. Reduce the heat and add chilli powder, coriander powder, garam masala and then add the cauliflower florets.
3. Add salt and saute well.
4. Cook covered and keep mixing it for evry few mins.
5. When all the water gets evaporated and you can see the Gobi is cooked the curry is ready.
6. Serve hot with rotis, rice or even bread.

Onion Cucumber Carrot Raita

Serves 2-3
Preparation Time - 15 mins or less

Ingredients :

Yogurt - 1-2 cups
Grated Carrots, Cucumbers - 1/2 cup or more if you like ( I used carrot(1) and cucumber (1/4))
Red Onion - 1/2 very finely chopped
Coriander finely chopped - 1 tbsp
Salt and Sugar - 1/2 tbsp

Method :

1. In a bowl beat the curd nicely and add all the other ingredients and mix well.
2. Serve cold or normal with rice of your choice.

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Cabbage Stir Fry Curry

A simple yet tasty curry which is good to eat with rice and rotis. I like this curry when made with green peas and coconut powder but, this one is a simple stir fry with only the coconut powder :). You can also add grated carrots to it, just mix and match with whichever ingredients mentioned above. Good for people who are new to cooking without any extra details to remember ;).

Serves 2
Cooking and Preparation Time 15-20 mins

Ingredients :

1/4 Cabbage - cut into very small pieces
Onion - 1/4 cup chopped finely
Ginger - 1/2 inch chopped
Coriander - 1/4 cup chopped
Few curry leaves
Cumin, Mustard seeds - 1/4 tbsp
Urad Dal - 1/2 tbsp
Oil - 2-3 tbsp
Green peas - 1/4 cup (I did not add, you can add)
Dry Coconut powder- 1 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Green Chillies - 1 (optional, I did not add)

Method :

1. Heat oil in a non stick pan, add urad dal, cumin, mustard seeds. Let them splutter and add chopped onions, turmeric powder, ginger and fry.
2. Then add chilli powder, salt, green peas, grated carrots ( if u want), and saute well.
3. Add cabbage and mix well.
4. Cook covered for 15 mins and stir occasionlly until caggage is cooked.
5. At the end, just before removing from heat add coconut powder and mix well.
6. Serve hot with roti, rice or even bread.

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Lima Beans Curry and Ugadi Wishes to All

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. At first I was skeptical about their taste but, S convinced me to try and make whatever you feel like with it. I just fell in love with the taste and plan to incorporate it in our meals from now on :D. It was good with both rotis and rice :).

I made this curry using a pressure cooker (which is optional) with 2 whistles but, you can cook in a pan too. I personally feel when prepared in a pressure cooker it is so delicious. So, here goes the recipe.

Also, I wish everyone a Very Happy Ugadi.
  Have a Happy and Prosperous New Year.

 

Serves 2-3
Cooking and Preparation Time 20-25 mins

Ingredients :

Lima Beans 2.5 cups (frozen, can use canned or fresh too)
Onion - 1 medium-large finely chopped
Tomato - 1 big chopped
Coriander - 1/4 cup chopped
Cumin seeds - 1/4 tbsp
Asafoetida - a pinch
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Green chillies - 1
Ginger garlic paste - 1/4 tbsp
Garam masala - 1/4 tbsp (mine is home made by my mother and is very hot :D, so you can adjust your ones accordingly)
Coriander powder - 1/4 tbsp
Few curry leaves (optional)
Water 1 cup
Oil 2-3 tbsp

Method :

1. Heat oil in a pressure cooker(or pan) add cumin, chopped onions,green chilli, turmeric powder, ginger garlic paste and saute till onions gets fried.
2. Add chopped coriander, chilli powder, coriander powder, garam masala and saute.
3. Add chopped tomatoes,salt and saute.
4. When tomatoes are mushy add the lima beans and mix well.
5. Now add 1 cup of water and pressure cook for 1-2 whistles.
6. If you prefer thick gravy reduce the water content or cook for few more mins uncovered.
7. Serve hot with rice or rotis.

Okay then, see you all with some Ugadi dishes .....:D

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Cauliflower with Coconut Milk Gravy

Enjoy this simple and delicious Cauliflower curry with coconut milk and spices, which I made yesterday for our dinner.

Serves 2
Cooking and Preparation Time 20-25 mins

Ingredients :

1/2 Cauliflower- broken into florets
1/4 cup Coriander chopped
Coconut milk -1/2 cup
Juice of 1/2 lemon
Lemon wedges, to serve

1 tbsp gram flour/besan
1/2 cup water
1 tbsp chilli powder
1tbsp coriander powder
1 tbsp ground cumin
1 tbsp mustard powder ( I didnt have it so excluded, but you can add)
1 tbsp turmeric powder
salt to taste
2-3 tbsp - Oil

Method :

1. In a small bowl put besan/gram flour and stir enough of the water to make a smooth paste. Add the chilli, coriander, cumin, mustard, turmeric powders and salt. Add the remaining water and keep mixing to blend all the ingredients well.
2. Heat oil in a frying pan, add curry leaves and cumin seeds. Add the spice paste and simmer for about 5 mins. If the sauce has become too thick , add little water.
3. Add the cauliflower, coconut milk and coriander leaves. Bring to boil, reduce heat, cover and cook until the cauiliflower is tender but crunchy. Cook longer if you prefer. Add lemon juice, mix well and serve hot with lime wedged.

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Bobarla Kura/Black Eyed Peas Curry

I have been postponing to publish this recipe from few days now. After getting glued to so many recipes from my friend's blogs I tried making black eyed peas curry too. I simply used Rajmah Masala and it came out well. S and me liked it very much. Its goes well with rotis and  with rice I am yet to try :).

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients :

Black eyed peas - 1.5 cup ( Soak them in sufficient amount of water for 5-6 hrs and pressure cook for 5-10 mins( 1 whistle is enough) till they become tender)
Onion -  1 small finely chopped
Green chillies - 2 slit
Tomato - 1 chopped
Coriander  - 1/4 cup chopped
Any brand Rajmah Masala - 1 tbsp ( I used MDH)
Cumin seeds - 1/4 tbsp
Turmeric powder 1.4 tbsp
Chilli powder - 1/2 tbsp
Oil 2-3 tbsp

 

Method :

1. Heat oil in a non stick pan, add cumin, chopped onions, green chillies, turmeric powder, ginger garlic paste and saute.
2. Then add chilli powder, rajmah masala, coriander, chopped tomatoes, salt and saute well.
3. When tomatoes become mushy add the black eyes peas and saute well.
4. Add 1/2 cup of water if you want gravy  and cook on medium heat for 5-10 mins.
5. Garnish with lemon wedges and sliced onions.
6. Serve hot with rotis or bread or rice.

Okay then , have a nice and wonderful weekend all of you :).

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Dinner on a lazy day....Vegetable Pulao, Fried Eggs and Raita

On Friday, I wasn't really feeling like cooking, leave alone trying new recipes :). Then, all I knew was to cook some rice, boil eggs and make some raita. I must say whenever we make big preparations to make a complicated curry or something that needs more effort it usually turns out okay but, things made in a hurry or when we feel lazy tend to be delicious.

So, I finally made Veggie Pulao with some mixed veggies medley( it had cauliflower florets, broccoli, yellow carrots and baby carrots), fried some boiled eggs with a spicy paste/mixture and raita. It was a nice delicious dinner with no extra effort and still continuing to be lazy :).

For Veggie Pulao
Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Basmati Rice - 2 cups (cook with 1.5 cups of water for each cup)
Frozen vegetable medley or Fresh veggies of your choice - 3 cups
Tomatoes - 1.5 -2 choppedOnion - 1 medium
Cinanmom - 1/2 inch
Cardamom - 1-2Cloves - 2-3
Bay Leaf - 1
Garam Masala - 1/2 tbsp or less
Coriander chopped - 1/4 cup
Ginger Garlic paste - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Turmeric powder - 1/4 tbsp
Oil - 2-3 tbsp

Method :

1. Cook the rice and keep aside. Heat oil in a non stick pan, add cloves, cardamom, bay leaf, cinamom and saute.
2. Then add finely chopped onions, turmeric powder, ginger garlic paste and saute.
3. Add the chilli powder, garam masala, frozen veggies, coriander and salt.
4. Cook covered for few mins until the veggies are slightly cooked then add chopped tomatoes and cook.
5. When they become mushy and oil starts coming out of the veggies stop the heat.
6. Now add boiled rice and mix well. Then, cook covered on low heat for some 10 mins wihtout burning the base.
7. When the rice absorbs all the water from the veggies and becomes nice and dry it is ready.
8. Serve hot with raita along with your favorite curry.

Spicy Egg Fry
Serves 2 -3 people

Cooking and Preparation Time - 15-20 mins

Ingredients :

White Eggs - 4-5 boiled ( cut into halves)
Ginger Garlic paste - 1/2 tbspSalt to taste
Chilli powder - 1/4 tbsp
Turmeric powder - 1/4 tbsp optional
Oil to shallow fry
Small qty of water to make a thick paste

Method :

1. Cut the boiled eggs as you like and keep aside to prepare the spicy paste.
2. In a small cup, add ginger garlic paste, chilli powder, turmeric powder(optional), small qty of water, salt and mix together to form a paste.
3. Appy this paste onto the egg pieces and shallow fry them in a non stick pan slowly turning each side.
4. When they are fried they are done.
5. Serve hot with rice or as a side dish.

Raita
Serves 2-3 people
Preparation Time - 5-10 mins

Ingredients :

Yogurt - 2-3 cups
Cucumber - 1/2 grated
Carrots - 1/4 cup grated (optional)
Tomato - 1/4 finely chopped
Salt and Sugar - 1/4 tbsp
Coriander finely chopped for garnishing - 1/4 cup

Method :

1. Mix together in a bowl everything and the Raita is ready to be served along with rice.

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Bhindi Masala Stir Fry

After seeing Madhu's Bhindi recipe, I thought let me make Bhindi for lunch :) and it came out well. The recipe is simple and easy to make. From childhood, I have been a crazy fan of Okra and Ivy Gourd and  prefer to have lot of curry with rotis or rice so, dont be surprised by the quantity of Okra I mentioned and you can adjust it accordingly.

Vishu's Tip :

• Wash Okra and pat dry with a tisuue or cloth and keep it aside for sometime.
• Some dont like Okra because they feel it becomes sticky when they start to cook. For this, try to add anything sour in your recipe be it tomatoes, mango powder or tamarind.

Serves 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients:

Okra/Bhindi/Ladies Finger - 4-5 cups approx cut vertically
Onion - 1 Large sliced
Few curry leaves
Chopped Coriander - 1/4 cup
Ginger chopped - 1/2 inch
Cumin seeds - 1 tbsp
Chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Mango powder/Amchur powder - 1/2 tbsp (increase or decrease as you like it)
Salt to taste

Method :

1. Heat oil in a non stick pan add cumin, sliced onions, ginger, turmeric powder , few curry leaves, chopped coriander and fry.
2. Add chilli powder, salt, mango powder and saute.
3. Then add cut Okra and saute well.
4. Cook it for 15 mins approx and the stir fry is ready.
5. Serve hot with rotis or rice.

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Tomato Dal and Capsicum Fry

For today's lunch, I made Capsicum Fry and Tomato Dal. I used Idli powder or podi which I brought it from India on my last visit. My sister's MIL has made ginger pickle and this podi for me with so much love and patience :). My friend Madhu has recently posted an article on how to make the powders/podis and they are mindblowing. You can check them on her site. These powders/podis are very useful in everyday's curries and taste like heaven. So here is how to make the simple Tomato Dal and Caps curry.

I have carefully preserved the podi in a zip lock bag:).

I am sending this entry Tomato Dal to Sanghi's Tomato Event.

And look at this tomato doesn't it look like Lord Ganesha :).

 

Tomato Dal

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients:

Kandhi Pappu/Toor Dal - 1/2 cup
Chana Dal - 1 tbsp optional
Onions - 1 small finely chopped
Tomatoes - 3 each cut into 2-3 pieces
Green Chillies - 2
Chilli powder-1/2 tbsp or according to your spice levels
Turmeric powder - 1/4 tbsp
Asafoetida -  a pinch
Few curry leaves
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Dry Red chillies - 2
Tamarind water - 1/2 cup
Water 1.5-2 cups
Salt to taste
Oil - 2-3 tbsp

Method :

1. Wash the dals properly and pressure cook along with enough water, turmeric powder, tomatoes, a pinch of salt and drop of oil then keep aside.
2. Heat oil in a pan, add asafoetida, mustard seeds, cumin seeds, red chillies. When they start to splutter add chopped onions, curry leaves, green chillies and fry.
3. Now add chilli powder and tamarind water and bring to a boil.
4. Add the cooked dal and mix well.
5. Cook for 5-10 mins on medium heat and the dal is ready.
6. Serve hot with rice and your favorite curry with papads.

Capsicum Curry

Serves - 2 people
Preparation Time - 15 mins approx

Ingredients :

Capsicums - 2 cut into small pieces
Onion - 1 small finely chopped
Green chillies - 1
Few curry leaves
Coriander chopped - 1/4 cup
Urad Dal or Chana Dal - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/4 tbsp or less because Idli powder will make up the rest
Salt to taste
Oil - 2 tbsp

Method :

1. Heat oil in a nonstick pan , add chana or urad dal , mustard seeds, cumin seeds, curry leaves. When they start to splutter add chopped onions, green chillies, turmeric powder, chilli powder and saute.
2. Add Capsicum pieces, salt (less since Idli powder already has salt) and saute well.
3. Cook covered for approx 10 mins and the curry will be done.
4. Now turn off heat, add Idli powder and mix well.
5. Serve hot with rice or rotis.

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Puri with Alu/Potato Curry and Bhurji/Egg Curry- Today's Lunch

 

 

Puri or Poori a South Asian fried flat bread is prepared from dough of atta(wheat flour or sometimes maida/all purpose flour) and salt, by spreading it out in a circle the size of one's palm and deep frying in ghee or vegetable oil. While frying, the bread puffs up. After they become golden-brown in color, they are removed and served hot along with some accompaniment like potato curry, egg curry, sheera/halwa and the most famous one including bature or choley.

It is mostly served in ceremonies or rituals and is also offered as prasadam or neivedyam to God. Since it is deep fried in oil remember to put them on tissue to remove the excess oil . I made these for our lunch today along with potato and egg curries. These two curries are S's favorite :) and I guess we both have excercise more this weekend for indulging in this kind of food ;).

Serves - 2 people
Cooking and Preparation Time - 30 -40 mins approx

Ingredients :

Wheat Flour - 2 cups
Salt - a pinch
Warm water, small quantity of milk and a tbsp of oil to knead the dough

Method :

1. Divide the dough into small golf ball-sized portions and roll these portions into balls between your hands till they are smooth.
2. Flour a rolling board lightly and roll each ball into a small palm sized circle.
3. Heat the oil/ghee in a thick bottomed pan and deep fry the pooris one at a time.
4. Press gently on each side of the poori with a slotted spoon which will help them to puff up.
5. Fry each side till golden and drain.

Egg Bhurji or Simple Egg Curry :

Serves - 2 people
Cooking and Preparation Time - 15 mins approx

Ingredients :

Eggs - 2-3
Onions - 1 medium thinly sliced
Few Curry leaves
Coriander- 1/2 cup chopped
Green Chillies - 2 vertically slit
Cumin seeds- 1/4 tbsp
Turemeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Ginger Gralic paste - 1/4 tbsp
Oil- 2-3 tbsp

Method :

1. Heat oil in a non stick pan add jeera/cumin seeds, sliced onions, curry leaves, turmeric powder, green chillies, ginger garlic paste and saute.
2. Then add chopped coriander, chilli powder, salt and saute.
3. Now add the beaten eggs to the mixture and cook on medium flame, tossing and slicing the mixture with the spatula into discrete lumps.
4. Serve hot with puris or roti or any bread of your choice.

Alu/ Potato Curry :

Serves - 2 people
Cooking and Preparation Time - 20 mins approx

Ingredients :

Potatoes - 2-3 medium boiled, skin peeled and mashed
Onion - 1 medium thinly sliced
Green chillies - 2 vertically slit
Few curry leaves
Corinader - 1/2 cup chopped
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Oil - 2-3 tbsp

For Tadka or Tempering :

Cumin or Jeera seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Urad Dal or Chana Dal - 1/4 tbsp

Method :

1. Heat oil in a non stick pan add cumin, mustard seeds, urad dal and fry till they start to splutter.
2. Add sliced onions, curry leaves, turmeric powder, green chillies and saute till onions get translucent.
3. Then add choopec coriander, chilli powder, salt and saute.
4. Now add mashed potatoes and mix well.
5. Cook for 5-10 mins and the curry is ready.
6. Serve hot with puris, rotis or any bread of your choice.

Vishu's Tip :

• Try to prepare the dough 15-20 mins before making puris to avoid excess absorption of oil by them.
• The secret for soft puris is kneading. The more you knead the dough the softer the puris will be.
• Try to roll some dough balls and place them on a paper before frying them in batches to be easy.

Okay then have a nice weekend everyone :).

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Carrot Curry with Roti for Lunch

 

I was trying to empty my refrigerator then, I stumbled upon the baby carrots and decided to make this curry..
Its basically an everyday curry which we all make and no big list of ingredients in it, making it simple and most of all very healthy. Since, I had baby carrots I had to cut them carefully but normal carrots can be used  either by cutting or grating them. This is our lunch today :) with rotis.

Serves 2 people
Cooking and Preparation Time - 15-20 mins

Ingredients :

Carrots - grated or cut vertically - 1.5 cups
Onion - 1 small chopped
Few curry leaves
Coriander - 1/4 cup chopped
Turmeric Powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Lemon juice - 1/24 tbsp optional
For tempuring :
Oil - 2-3 tbsp
Urad Dal / Chana Dal - 1/2 tbsp
Mustard Seeds - 1/4 tbsp
Cumin Seeds - 1/4 tbsp

 

Method :

1. Heat oil in a non stick pan add the chana or urad dal, mustard seeds, cumin seeds and let them splutter.
2. Then add chopped onions, turmeric powder , chopped corainder and fry till the onions are translucent.
3. Now add chilli powder , salt and fry.
4. Then add carrots and saute well.
5. Cook covered on low-medium heat for 10-15 mins until the carrots are cooked well.
6. Add lemon juice if you like and garnish with coriander.
7. Serve hot with rice or rotis.

 

 

Vishu's Tip : Try to microwave the carrots after cutting or grating if cooking in a non stick pan so that the curry is done faster without burning.

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Vankaya Pulusu/ Brinjal Tamarind Based Curry - Our Favorite

This curry is a simple version of how to use the Eggplants/Brinjals/Aubergines and is good in combination with plain dal. In Andhra, this recipe is called 'Vankaya Pulusu' which means brinjals in tamarind gravy.

Serves 2-3 people
Cooking and Preparation Time 15-20 mins

Ingredients :

Brinjals/Aubergines/Eggplant - 4-5 medium vertically cut pieces (once cut soak in water with a pinch of salt and keep aside)
Onion finely chopped- 1 medium
Tomato finely chopped- 1 small
Tamarind juice - 1 cup
Coriander chopped - 1/2 cup
Green chillies - 2 slit vertically
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Few curry leaves
Ginger garlic paste - 1/4 tbsp
Oil - 2-3 tbsp
Fenugreek seeds - 1/4 tbsp
Jeera/Cumin seeds - 1/4 tbsp
Salt according to taste

Method :

1. First wash the Brinjals, cut them vertically and then soak them in water with a pinch of salt before starting the other preparation.
2. Heat oil in a pan add fenugreek, cumin seeds, chopped onions, curry leaves and let them fry.
3. Now add turmeric powder, ginger garlic paste, chopped coriander and fry.
4. Then add the brinjal pieces, chopped tomato , salt and cook on medium heat covered till the tomatoes are mushy.
5. When the tomatoes look mushy or soft add the tamarind juice to it and mix well.
6. Add water accordingly if the conistency looks thick.
7. Cook covered on medium heat till the tamarind juice forms a nice thick gravy.
8. Serve hot with plain rice and dal or with rotis.

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Alu Gobhi Matar/Potato Cauliflower Fry with Green Peas

Alu Gobhi Matar is a simple yet very tasty recipe. Cauliflower/Gobhi which is made in combination with Potatoes/Alu is a hit among many of us. It can be served with rice or roti.


Serves 2-3 people
Cooking or Preparation Time 20-25 mins


Ingredients :


Cauliflower florets - 1-1.5 cup
Alu/Potatoes diced - 1 - 1/2 cup or 1 medium potato
Green Peas - 1/2 cup (fresh or frozen)
Coriander leaves chopped - 1/2 cup
Few curry leaves - optional
Onion chopped finely - 1 medium
Green Chillies slit vertically - 1-2
Chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Garam Masala - 1/2 tbsp ( increase or decrease accroding to your spice level)
Mustard seeds - 1/2 tbsp
Jeera / Cumin seeds - 1/2 tbsp
Ginger Garlic paste - 1/4 tbsp
Water - 1/2 cup (optional if using a nonstick pan)

Method :

1. Heat oil in a non stick pan, add cumin, mustard seeds. When they start to splutter add chopped onions, green chillies , turmeric powder and fry till onion gets fried.
2. Then add ginger garlic paste and coriander leaves and fry.
3. Now add chilli powder, garam masala powder , diced potatoes , cauliflower pieces, green peas, salt and mix them well.
4. Now add water (if not using a nonstick pan) else cook covered (without water) for 15 mins.
5. Gobhi Alu Matar curry is ready and can be served hot with rotis or rice with dal.

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Lunch with Artikaya Curry and Mango Dal/Mamidikaya Pappu

 

Once again I wish everyone a Very Happy and Prosperous New Year 2009 !!

This is my first recipe posting this year and I am hoping to post many new ones which are easy home made recipes. Mamidikaya Pappu and Artikaya Curry is the combination we enjoy having and I guess you all will like it too. So here goes the recipe details.

Mamidikaya Pappu / Mango Dal

Serves - 4-5
Cooking and Preparation Time- 20-25 mins approx

Ingredients :

Toor Dal/ Kandhi Pappu - 1/2 cup
Mango skin peeled and cut into cubes - 1 -1.5 cups according to your taste.
Green Chillies - 2
Few Curry leaves
Turmeric powder- 1/4 tbsp
Chilli powder- 1 tbsp
Asafoetida - a pinch
Onion - finely chopped 1 small
Mustard Seeds - 1/2 tbsp
Jeera/Cumin Seeds - 1/2 tbsp
Dry Red Chillies- 2
Tamarind extract - 1/2 cup
Oil - 3-4 tbsp or less

Method :

1. Wash the Dal and pressure cook it with sufficient water along with turmeric powder, a drop of oil and the mango pieces in it for 2-3 whistles.
2. Once cooked leave it for cooling.
3. Heat oil in a pan, add asafoetida, mustard seeds, cumin seeds and dry red chillies.
4. When they start to splutter add chopped onions, curry leaves and fry till onions get cooked.
5. Now add chilli powder and mix well for a min without burning.
6. Then add tamarind extract according to your taste and let the mixture come to a boil.
7. When its boiling reduce the heat or turn it off and add the dal cooked to it and mix well.
8. Now cook it on low to medium heat for 5-10 mins.
9. Mamidikaya Dal is ready and can be served hot with rice and a curry or a chutney.

Artikaya / Plaintain Curry

Serves- 2
Cooking Time -15-20 mins

Ingredients :

Artikaya or Plaintain- 3 skin peeled and sliced into round pieces.
Onion - 1 small chopped
Green Chillies -1-2
Few Curry Leaves
Coriander finely chopped - 1/2 cup
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Ginger Garlic paste 1/4 tbsp
Coriander powder - 1/4 tbsp
Water - 1 cup
Oil - 2-4 tbsp

Method :

1. Heat oil in a nonstick pan and add the chopped onions, curry leaves, slit green chillies and turmeric powder saute well till the onions gets fried.
2. Then  add ginger garlic paste and chopped coriander and mix well.
3. Add chilli powder,  plaintain pieces and mix well.
4. Now add water and let it cook on medium heat for 10 mins till the plaintain pieces are cooked.
5. When the water looks like a gravy in thick form add the coriander powder and mix well.
6. Artikaya Curry is ready and can served with plain rice with dal of your choice.

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Spicy Prawns/Shrimp Curry

 

After taking a break from blogging for few days, today I am posting this sea food recipe. This Prawns/Shrimp curry is made with tomatoes which is my style recipe with some basic ingredients and is easy to make.

Serves 1-2

Cooking and Preparation Time 25-35 mins

Ingredients :

Shrimp/Prawns - 2 cups

Onion finely chopped - 1 medium or large

Tomatoes chopped - 2 small

Green chillies - 2 slit vertically

Coriander chopped - 1/2 cup

Turmeric powder - 1/4 tbsp

Chilli powder - 1/2 tbsp

Garam Masala - 1/4 tbsp

Corinader powder - 1/4 tbsp

Few Curry leaves

Ginger Garlic paste - 1/2 tbsp

Oil - 3 tbsp

Water - 2-3 cups

 

Method :

1. Heat oil in a pan, add chopped onions, green chillies, turmeric powder, salt and saute till onions get fried.
2. Then add chopped coriander, curry leaves, ginger garlic paste, chilli powder, garam masala powder and saute.
3. Now add chopped tomatoes, prawns and mix well.
4. Add water once the tomatoes are smashed and cook covered for 20- 25 mins until the prawns are well cooked and the water evaporates becoming gravy with thick consistency. Add coriander powder when the curry is done and mix well.
5. Prawns/Shrimp curry is ready and can be served with rice and dal.

And finally, I wish everyone a Merry Christmas and Happy Holidays !!!

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Tomato Alu Curry

 

This Tomato Alu Curry with a nice gravy is so tasty that it can be served in combination with rotis, puris or rice. When it comes to eating spicy, me and my husband are opposite poles. He eats less spicy and I eat more, so the yogurt added to this curry makes it enjoyable for both of us :). Remember to add the yogurt just before removing the dish from heat.

Serves 2-4 people
Cooking Time -20-30 mins

Ingredients :

Tomatoes chopped - 4-5
Potatoes skin peeled and diced -1-2 ( 1 large or 2 medium)
Onion chopped - 1 large
Green chillies - 2-3
Coriander chopped - 1/2 cup
Mint leaves chopped 1/4 cup
Shahi Jeera - 1/4 tbsp
Cinamom/ Patta- 1/2 inch
Turmeric powder - 1/4 tbsp
Garam Masala powder - 1/2 tbsp
Chilli powder - 1/2 tbsp
Ginger Garlic paste - 1/4 tbsp
Yogurt - 1 tbsp
Oil - 3-4 tbsp
Water- 1/2 - 3/4 cup (increase or decrease according to the level of consistency you prefer for medium-thick gravy)

Method:

1. Heat oil in a saute pan, add shahi jeera, cinamom, chopped onions, slit green chillies, turmeric powder and saute till onions get fried.
2. Add ginger garlic paste and saute. Then add chopped coriander, mint leaves and mix well.
3. Now add chilli powder, garam masala and saute well.
4. Add diced potatoes and mix after which add tomatoes and then salt. Cook covered till the tomatoes get smashed.
5. Now add water and cook covered for 10-15 mins approx.
6. After which check if the potatoes are cooked.(For thick gravy cook for 5 more mins on medium heat). Add the yogurt and mix well.
7. Remove from heat and the curry should be ready to serve.
8. Serve hot with puris/rotis or rice.

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Healthy Green Beans Curry with Coconut powder

Green Beans curry is a healthy and simple recipe which can served with rice or roti. When you bring Green Beans from grocery store don't wash them until you are ready to cook them. When you are ready to cook wash them under running water and let them dry for few mins. Then chop them into small pieces. It is one of my favorite green vegetables. I also use them in Chinese food, Vegetable Fried Rice, Vermicelli and Upma. Here is the process of making this easy recipe.

Serves 4-5 people
Cooking Time 20-25 mins

Ingredrients :

Green Beans chopped - 5 cups
Onion small -1 chopped
Green Chillies slit vertically - 2
Coriander leaves - 1/2 cup chopped
Few Curry leaves
Coconut powder 2 -3 tbsp
Chilli powder 1/2 - 1 tbsp (according to your spice level increase or decrease)
Turmeric powder 1/4 tbp
Jeera/Cumin seeds 1/4 tbsp
Mustard seeds 1/4 tbsp
Urad dal 1/4 tbsp
Salt to taste
Oil   2-3 tbsp

Method :

1. Chop the beans into small pieces. ( as shown in the picture above)
2. Heat oil in a nonstick. Add urad dal, cumin, mustard seeds, chopped onions, curry leaves, chopped coriander leaves and saute them till the onion gets fried.
3. Then add turmeric, chilli powder, salt and mix them well.
4. Let it cook covered for 15 mins and keep stirring for every few mins so that the beans don't get burned.
5. After 15 mins, when you notice that beans are cooked, stop the heat and add coconut powder and mix well.
6. Garnish with corainder and serve hot with rice or roti.

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Brinjal Curry/ Gutti Vankaya Masala Curry

We had some friends for Thanksgiving and I made this as a side dish with vegetable fried rice. It is generally had along with rice/roti/puri and mostly with Biryani. It is a delicious recipe and is famous from the city of Hyderabad, usually served in weddings or gatherings.
Eggplants which are small and fresh are used in this recipe and are available at any Indian grocery stores. Eggplants are slit into four, not fully (keeping the stem intact). They are fried twice once shallow and then on medium to low heat in the sauce of onions and roasted spices.

Serves 4-5 people
Cooking time 35-45 mins

Ingredients for preparation :

Eggplants/Baingan 5-6, small, fresh and purple in colour
Onions sliced thick- 2-3
Dry coconut 1/4 piece
Sesame seeds - 1 tbsp
Peanuts 1/2 cup or a handful
Garam masala ingredients(Shahi jeera 1/4 tbsp, Cinnamom/Dalchini 1 inch, Cardamom/Elaichi 1, Lavangam/Cloves 1-2)
Coriander seeds - 1 tbsp
Turmeric - 1/2 tsp
Ginger Garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp or more according to your spice level
Small green chillies - 5-6
Salt to taste
Cumin seeds/Jeera - 1 tbsp
Tamarind concentrate - 2 to 3 tbsp
Fenugreek/Methi seeds -1/4 tbsp
Oil

Method :

1. Dry roast peanuts/groundnuts until raw smell is gone, add sesame seeds, fenugreek seeds, jeera in a same pan and fry for 1 to 2 minutes and then keep aside away from heat.
2. Make a dry powder of all these items.
3. In a saute pan, heat 2 to 3 tbsp oil then add sliced onions, green chillies, coriander, mint leaves, turmeric, chilli powder, ginger garlic paste and salt. Fry them roughly for 3-5 mins and let them cool.
4. Once they are cool, add them to the dry powder along with dry coconut, tamarind and grind well until it becomes a paste.
5. Wash and slit the brinjals into four, not fully(leaving the stem intact).
6. Shallow fry them for 5- 10 mins in 1-2 tbsp oil and keep them aside.
7. Now heat oil in a nonstick pan, then add fenugreek seeds( very few or else the curry will be bitter), jeera and fry for sec.
8. To it add the fried brinjals and then add the paste made from dry roasted spices and onions along with tamarind and dry coconut.
9. Add half cup of water or even less.
10. Cook on low to medium heat for around 15-20 mins with the lid covered stirring once in a while.
11. When the eggplants appear tender and soft, transfer the curry into a dish and garnish with coriander.
12. Serve hot with fried rice, roti, puri or even plain rice.

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Lunch with Bitter Gourd Fry/Kakara Kaya Vepudu and Sorakaya/Bottle Gourd Dal

As a child, I remember my mother preparing Bitter Gourd pulusu(tamarind juice with some masala). I never use to like Bitter Gourd because of its bitterness

which kept me away from eating or even tasting it. But as we all women know things change once we get married and we get to learn and try knew things.

When I visited India this year, my sister convinced me in tasting this recipe which she made and said it wont be bitter at all. I liked it so much that i tried it after coming back to US. And here goes the recipe of Bitter Gourd Fry/Kakarkaya Vepudu. 

Serves 2-3
Preparation Time 35-40 mins
 

Ingredients for preparation :

 

Bitter Gourd/ Kakarkaya thoroughly washed 2-3
Curd 1-1.5 cups
Turmeric powder 1/2 tbsp
Tamarind 1/2 cup
Cumin seeds/Jeera 1/2 tbsp
Mustard seeds 1/2 tbsp
Dry Red Chilli 2
Urad dal 1 tbsp

To make a dry powder :

Curry leaves 1/2 cup
Chilli powder 1/2 tbsp -1 tbsp depending upon your spice levels.
Jeera 1tbsp
Dhanyalu/Coriander seeds 1 tbsp

Method :

1. First scrape off the rough sides of the Bitter Gourd and cut it into round pieces.( scraping as shown in pic above)
2. Take a medium bottomed vessel and add the curd, turmeric powder, tamarind, little salt and the Bitter Gourd pieces to it. Now place the vessel on the stove and turn on the heat.
3. Let it cook for around 15-20 mins with covered lid until the water evaporates from the curd.(This process is to eliminate the bitterness).
4. Once you are done with it keep it aside and let it cool.
5. Remove the tamarind pieces out of the vessel and throw it.
6. Now take a saute pan, heat oil and add urad dal, mustard seeds, jeera, red chillies and fry them.
7. Then add the Bitter Gourd pieces and salt to it and saute them nicely.
8. Lastly, add the dry powder made out of the ingredients stated above and mix well.
9. When you start seeing the dryness the Bitter Gourd Fry is done.
10. Serve hot with rice and dal.

Sorakaya/Bottle Gourd Dal

Serves 2-4
Preparation Time 20-30 mins

Ingredients for preparation :

Bottle Gourd 1 small
Toor Dal 1/2 cup
Onion chopped 1 small
Tamarind water 1/2 cup
Chilli powder 1tbsp
Turmeric powder 1/2 tbsp
Few Curry leaves
Oil 3-5 tbsp
Dry Red Chillies 2-3
Cumin seeds/Jeera 1/2 tbsp
Mustard Seeds 1/2 tbsp
Asafoetida a pinch
Garlic cloves 1-2

Method :

1. Wash the dal and pressure cook it with little tumeric powder, oil and salt.
2. Now take a deep vessel, heat oil then add asafoetida,mustard seeds, jeera, red chillies, curry leaves and chopped onion.
3. Fry them nicely till the onions loses its transparency.
4. Then add turmeric, chilli powder, salt and mix it.
5. Now, add the Bottle Gourd pieces cut into cubes with the skin on, to it and saute them. Let it fry for some time covered till the Bottle Gourd becomes soft.
6. After which add the tamarind extract or water to it and bring it to a boil.
7. Lastly, add the cooked dal to it and mix well.
8. Let it cook on medium flame for 5 mins and the dal is ready.
9. Serve hot with rice or roti with your favorite curry.
   

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Alu-Fry

This is my first posting on my blog and the recipe I am posting is a simple one, alu-fry. Almost everyone loves potatoes and likes to have them . This is one of my husband's favorite dishes and he prefers to have the potatoes fried till they get roasted nicely and crispy. I think the simplicity of this recipe makes it more tastier :).

Cooking is an art which everyone expresses in their own way. For me cooking is an art and a journey which is never ending. I will post recipes mostly which are South Indian where I hail from. My inspiration to start my own blog came after I started trying recipes from various blogs. I hope you will enjoy my recipes and your comments are always appreciated.
 

Serves - 4 people
Cooking Time - 20 mins

Ingredients for preparation :

Potatoes diced 4-5
Coriander a handful
Green chillies 2
Curry leaves few
Onions finely chopped 1
Turmeric powder 1/2 tbsp
Chilli powder 1 tbsp

For Seasoning :
 

Urad dal 1/2 tbsp
Mustard Seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Oil 4 tbsp

Method :

1. Heat oil in a kadai and add the urad dal to it. Once it starts changing color add mustard and cumin seeds and fry for a min.
2. Add chopped onions,green chillies, curry leaves and chopped coriander to it.
3. Then add turmeric and chilli powder to it and saute it nicely.
4. Now add diced potatoes and salt and mix well.
5. Cover the kadai and let the potatoes cook.
6. Finally,garnish with chopped corainder.
7. Serve hot with roti, puri or rice.

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