Soya chunks - Potato Curry

Ingredients : 

1.     Soya Chunks – 1 cup

2.     Potato – 1 cubed

3.     Carrots – Cubed

4.     Onion –  2

5.     Tomatoes  - 1

6.     Ginger Garlic paste – 1 Tsp

7.     Garam Masala – ½ Tsp

8.     Chilli powder – ½ Tsp

9.     Turmeric Powder - pinch

10.  Coriander powder – 1 Tsp

11.  Coconut Milk – 3 Tsp

12.  Whole Garam masala – Cloves,bay leaves, Cinnamon

How to make it :

1.     Soak Soya chunks in hot water and let it stand for 10 mins.

2.     Place a kadai and add oil, once its hot – add some whole Garam masala  and let it splutter.

3.     Then add finely chopped onions and let it cook until its transparent. Then add the ginger garlic paste and let it cook until raw smell goes off.

4.     Add the tomatoes and cook until it’s mushy. Then add turmeric powder,chilli powder ,coriander powder  and garam masala cook for few mins with little water.

5.     Now add the Soya chunks and potatoes and carrots and add salt as needed and let it cook. Add little water if necessary.

6.     Once the chunks are all cooked add coconut milk and grind coconuts with Kuskus and add it to the gravy.

7.     Garnish with cilantro and serve with hot pulkhas J.

Koftha Curry

 Ingredients:

For Koftha

1. Cauliflower,grated - 1 & 1/2 to 2 cups
2. Potatoes                  -3 nos.,boiled & Mashed
3. Cornflour                -1 & 1/2 tblsp
4. Chat masala            -1/4 tsp
5. Pepper powder       -1/4 tsp
6. Baking powder       -1 pinch
7. Salt                         -As needed (3/4 tsp)
8. Oil                         For deep frying
9. Paneer                 Cut into 8 cubes

For Gravy

1. Tomato puree                   - 1 cup
2. Oil/Ghee                            -2 tsp
3. Jeera/Cumin seed                -1 tsp
4. Ginger chopped   -1 tsp
5. GInger paste                     -1 tsp
6. Garam masala Powder -1/2 tsp
7. Red chilli powder -1/2 tsp
8. Coriander powder               -1 & 1/2 tsp
9. Salt          As needed
10. Coriander leaves    
11. Milk                                        -1 cup
12. Cashews + Badam     - 10 (Smooth paste) – Alternatively use Cream ¼ cup

How to make it :

1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
4. Make small balls,by keeping the paneer cubes inside  and Deep fry in medium flame till golden brown and keep aside.
5. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree.
6. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
7. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
8. Add milk and badam cashem paste /cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
9. Creamy  kofta curry is ready to enjoy with chappatis or any pulavs. 

Tips :

1. If the koftha’s break in oil , you can add some rice flour to it which will absorb excess water and crisp cook the koftha.
2. If you are making this for parties, just add the koftha’s like 30 minutes before you are ready to serve, that way your koftha’s are very fresh to serve!

Cow Peas Curry

                   Been a real loooong time i blogged and now got some quality time that i can use for my favorite hobby :).. Guess what this recipe had been in my wish list for a long time and its now on my blog finally! Peas and dhals are high source of protein which is  vital importance to our health. Tip - People who feel this might cause gastric problem please add extra garlic pods which will take care of those problems.

Ingredients:

1. Black eyed cow Peas - 2 cups
2. Chilli powder/Sambhar powder - 1 Tsp
3. Coriander Powder - 3/4 tsp
4. Onion - 1 (chopped)
5. Tomatoes - 1 big (chopped)
6. Garlic pods- 4
7. Tamarid paste - 1 tsp
8. Ginger Garlic Paste - 1/2 tsp (optional)
9. Turmeric powder 
10. Salt as per taste
11. Oil

How to make it :

1. Pre-Soak the cow peas for 4 hours and cook it for 2 whistles. If no time just cook the peas for about 5 whistles or until is cooked well.
2. Take a kadai and add oil, then let mustrad splutter and add garlic and fry well. Then add onions and fry till they are soft.
3. Then add the tomatoes and garlic ginger paste and fry until the tomatoes are mashed well. 
4. Now add  the chilli/sambhar powder, coriander,turmeric powder and add salt as per taste and let it fry until cooked well.
5. Take the cooked cow peas and add into the curry  and tamarind paste and let it boil on high for 5 mins and then simmer it until oil seperates and you get the consistency you want.
6. Garnish with Cilantro and serve with roti/rice. Enjoy!!

Cabbage Carrot Curry

Ingredients:

1. Cabbage - 1 cup ( cubed )
2. Carrot - 1 cup
3. Potatoes - 1 ( optional)
4. Onions - 1 (finely chopped)
5. Tomatoes - 1 
6. Coriander powder - 1.5 spoon
7. Chilli powder - 1 spoon
8. Garam masala - 1/4 spoon
9. Green chillies - 3  
10. Ginger Garlic paste - 1 spoon
11. Cilantro    
12. Curry leaves  
13. Salt as required

How to make it :

1. Take a cooker or kadai and add some oil and add some fennel seeds , cloves and bay leaves and let it splutter. 
2. Add the split green chillies and ginger garlic paste and saute for few mins.
3. Now add the onions and let it saute until its transparent and then add the tomatoes and cook for few mins.
4. Next add the turmeric powder, coriander powder + chilli powder and saute for a min and then add some water and let it cook for few mins.
5. Then add the cubed cabbage and carrots and coconut milk and then cook it until the veggie is soft and not mushy.
6. Let it simmer for few mins until oil separates.
7. Enjoy it with Dosa or white rice.

Sauted Eggs & Veggie

Sauted veggie is soo healthy and soo easy to make.Being spicy tangy in taste it can be served as appetizer or dry curry. Just take all veggie like carrots,cabbage,onions,green pepper etc you need to saute and saute it in a griddle. Just add some olive oil, salt, chilli sauce and some black pepper. Add beaten eggs and saute it. Sprinkle some lemon juice over it to give a fresh flavour. Adding egg is optinal . 

Sambhar

              Any breakfast or tiffin in South India is incomplete without Sambhar :).So will be my blog if i dont add this here. Sooper easy and delicious.

Ingredients:

1. Toor Dhal/Lentil  -1 cup
2. Green chillies - 3 
3. Red Pepper powder - 1 spoon ( optional)
4. Tamarind pulp (Optional if tomatoes are bland)
5. Onion - 1 big
6. Tomatoes - 1 big
7. Garlic - 4 pods (Crushed)
8. Crushed black Pepper - 1/2 spoon
9. Turmeric powder - 1/4 spoon
10. Any vegetable (Drumstick/Radish/brinjal)

How to make it :

1. Pressure Cook Lentils with water for 2 whistles until they are smashy and well cooked.
2. Take a pan, add oil and add curry leaves and mustard and let it splutter.
3. Then add the crushed garlic pods and split green chillies and saute it.
4. Then add the chopped onions and let it saute for few mins. Now add the chopped tomatoes and turmeric powder,chilli powder and pepper powder.
5. Let it cook until the raw masala smell goes off. Now tranfer the cooked dhal into the pan and with vegetable with required salt and let it cook. You can add tamarind pulp if you are a fan of the tangy taste in the sambhar. 
6. Once the sambhar is ready add some cilantro to add flavour to it. Serve it with Idly,dosa , vada or Rice.

Potato- GreenPeas Curry

Ingredients:

1. Potatoes - 2 (Sliced into cubes)
2. Green Peas
3. Onions - 1 big
4. Tomatoes - 1 big
5. Ginger Garlic paste - 1 spoon
6. Coriander powder  - 2 spoons
7. Red Pepper/Chilli powder - 1 spoon
8. Turmeric powder
9. Grated Coconut - 3 spoons 

How to make it :

1. Take a pressure cooker or a kadai and add oil and add the usual stuff like cloves and some mustrad.
2. Add onions and fry until its transparent and then add the ginger garlic paste.
3. Then add the minced totmatoes and let it cook.
4. Grind the coconut and coriander powder to a paste.
5. Add the paste to the cooker and add the turmeric powder and chilli powder and let it cook, until raw smell goes off and oil seperates.
6. Now add the potatoes and the green peas and add salt and let it cook for 2 whistles.
7. Serve it with roti or white rice. Enjoy!!

Bean Coconut Curry

Ingredients :

1.      Vegetable oil                         - 2 tablespoons

2.      Cumin seeds                         - 1 tablespoon

3.      Black mustard seeds            - 1 teaspoon

4.      Cloves                                   - 5 whole

5.      Grated fresh ginger              - 2 tablespoon

6.      Grated fresh garlic (3-4 large cloves) - 1 tablespoon

7.      Onion sliced thin                    - 1 large

8.      Salt                                         -   (As required)

9.      Sugar                                     - 2 teaspoons

10.     ground cumin                         - 1 teaspoon

11.     turmeric                                 – 1/4 teaspoon

12.     Chilli powder                         -  1/2 teaspoon (or to taste)-

13.     Shredded coconut - 1/4 cup

14.     Tomato                                - 1 chopped

15.     1/2 red bell pepper sliced

16.     1 pound fresh green beans trimmed and cut into 1″ pieces

17.     1/3 cup vegetable stock (or water)

18.     1/4 cup plain yogurt

19.     minced cilantro for garnish

How to make it :

1.  Heat the oil in a large pan over medium-high heat until hot. Add the cumin seeds, black mustard seeds, and cloves. Stir around until the spices start to make a crackling noise. Add the garlic and ginger and give it a coupe stirs. Add the onion, salt and sugar, turn down the heat to medium low and fry stirring periodically until the onions are soft and starting to brown.

2.  Add the cumin, turmeric, cayenne pepper, coconut, tomato, bell pepper green beans and stock and stir to combine. Partially cover with a lid and cook until the green beans are tender (about 15-20 minutes). You want them cooked longer than if you were just blanching them so they absorb the flavor of the curry, but they shouldn’t be mushy either.

3.  When the green beans are done, taste for salt and spice and adjust as needed. When the flavor is to your liking, turn off the heat and stir in the yogurt. Top the green bean curry with minced cilantro and serve immediately with some basmati rice or roti/naan.



Collard Green Kolambu(Keerai kolambu)

Collard greens is a rich source of iron content which is a substitute to the murangakai keerai we get back in India. Yes it also tastes the same. Drumstick used to be one of my favorite back in india… every Saturday we used to have this keerai . Was missing it a lot only then my sis introduced this greens to me. I had made stir in these greens many times but this curry has become one my hubby’s favorite  and mine too :).. Just love to have this with rice and some appalam or vadagam

1.      Collard Greens     – 1 bunch

2.      Onions                 –  1 chopped

3.      Green chili            - 3

4.      Chilly powder       - 1 spoon

5.      Grated Coconut           - 1 cup

6.      Salt as per taste

How to make it :

1.       Wash,cut the collard greens with onions, slit green chillies, chilli powder , turmeric and salt with some water.

2.      Then grind coconut with little water and add this to the greens once it is cooked well.

3.      Then take a kadai and add the tempering to the greens as per ur taste.

4.      Enjoy this with hot rice and appalam.



Tofu Curry

 I really wanted to post this Tofu gravy the first time i made it, but was too lasy to take potos ;).. Its time now for this mouth watering dish to get into my blog :). Tofu is a very good substitute for vegetarians :), highly nutritious. 

Ingredients:

1. Extra firm Tofu - 10-15 pieces (cubed)
2. Onions - 1 large
3. Tomatoes - 2 medium
4. Bell pepper - 1 (It adds lots of flavour)
5. Coriander Power - 11/2 spoon
6. Garam masala - 1/2 spoon
7. Coconut milk - 1 or 2 spoons (optional )
8. Chilly powder - 1 spoon
9. Ginger Garlic paste  - 1 spoon
10. Cilantro 
11. Salt 
12. Seasoning  - Cloves,Bay leaf,Cinnamon 
13. Soy sauce - 1 spoon

How to make it:

1. Take the pan and add oil to it. Add the seasoning stuff and sauté it. Then add thinly sliced onions. Let it fry for a minute then ginger garlic paste and add the cubed Tofu in the pan. Let the tofu get fried till it becomes golden brown on all sides. 
2. Now add the bell pepper and let it fry for sometimes. Make sure its crunchy!!
3. Now add all the masalas into it - coriander powder,chilly powder,garam masala,turmeric powder,salt and let it fry for 2-3 minutes. 
4. Now add the tomatoes and little soy sauce and water as necessary and let it cook until the raw smell goes off. make sure you don't break the tofu pieces.
5. Now garnish with Cilantro and serve hot with Chappathis or Tortillas. Enjoy!!

Aviyal

       I had a variety of veggie but all in small quantity which forced me make this aviyal.This is a very special dish to me. When i was in college, this was one of my favorites in hostel.. Those days of boarding :).. Really miss those times !!Sooper duper easy recipe which takes not more than 15 minutes  to make it.

Ingredients:

1. Veggies - Beans,drumstick,Carrots,Snake gourd/Yam (Anything which is left over )
2. Butter milk / Churned Yogurt  - 1 cup.
3. Cumin seeds - 1 spoon
4. Grated coconut - 3 spoons
5. Ginger - 1 inch
6. Green chillies  - 4 (as per spice level)
7. Curry leaves 
8. Salt
9. Curry leaves 
10. Coconut oil

How to make it:

1. Steam cook the veggies and keep it aside with little salt.
2. Grind grated coconut, cumins seeds, ginger , curry leaves and green chillies. You can add 1 or 2 cashews in this to add more taste to it ;). I'm lill calorie conscious, so i did not!!
3. Now take a kadai and add Coconut oil, and add cumin seeds, mustard and curry leaves and allow it to splutter. 
4. Now add the grind paste and the veggie and allow it to cook. Add required salt and let it cook in medium flame. You can feel the aroma coconut oil all over your kitchen :)
5. Once the raw smell goes off, switch off the flame and now add the butter milk and let it stay on the stove for 2 -3 mins. You can keep the stove in "low" if you feel its little raw.
6. Garnish with Cilantro and server hot with rice and Vadagam / brinjal fry :). Enjoy!!!

Mushroom Yellow Curry

      This week has been a week with recipes more of Bell pepper :) ..Guess what... my colleague gave me lots of peppers from her garden and some how i had to use them in all i cook. Have to agree with this ... It adds very good fresh flavor to all dishes and goes well with coconut milk. A must try recipe :) 

Ingredients:

1. Mushrooms 
2. Yellow bell peppers ( i chose yellow because of the name ;))
3. Ginger garlic paste - 1 spoon
4. Onions - 2 
5. Tomato - 2
6. Coriander powder - 1 1/2 spoon
7. Garam masala - 1/2 spoons
8. Coconut milk - 2 spoons
9. Cilantro 
10. Butter - 2 spoons
11. Turmeric powder , Salt

How to make it :

1. Cut the mushrooms and clean them.Cube the pepper and set aside.
2. Now add oil/butter to the hot pan and add the usual seasoning stuff and then add the onions and allow them to turn light brown then add the ginger garlic paste and let the raw smell go off.
3. Now add tomatoes to them and sauté well. Add the mushrooms and  then add all the masala, turmeric powder and salt and let it cook for sometime. 
4. Once the mushroom is cooked add the pepper and let it cook for a minute and then add coconut milk and let it cook for some more time. Let it cook be in medium flame until the oil separates.
5. Garnish with Cilantro and enjoy with Paratha / Chappathi. Enjoy!!!

Spicy Brussel Sprouts

Ingredients:

Brussels Sprouts - 10-12 buds

Onion - 1, finely chopped

Corriander seeds - 2 tbsp

Channa Dal - 1 tbsp

Urad Dal - 1 tbsp

Fenugreek Seeds - 1/2 tsp

Dried Red chillies - 3 big

Asafoetida Powder - 1/2 tsp

Coconut - 1 tsp, shredded

Tamarind - a small ball size

Salt - as required

How to make it:

1.Wash Brussels sprouts and slit open on the bulb end like 'X'. Steam cook until half done, for about 5 minutes. 

2.Heat 1 tsp oil in a pan, roast red chillies, corriander seeds, channa dal, uraddal and fenugreek seeds until golden brown. Let it cool. Add coconut, asafoetida powder, tamarind and salt and grind into a thick paste. 

3.Take a spoon of the paste and stuff inside the slit brussels sprouts.

4. Heat oil in a pan, add onions and fry until golden brown. Add the stuffed brussels sprouts and the remaining paste. 

5.Cook covered on a low flame turning to the other side at regular intervals to get them evenly roasted. Cook until done. 

Serve hot! I made this as a side dish for mor kuzhambhu and the combination was perfect.

Aaloo Capsicum Gravy

Kaara Chutney

Kadalai Curry

Soya Chunks Gravy

Ingredients:

1. Soya chunks – 1 ½ Cup
2. Tomatoes – 3
3. Onions – 2
4. Green Chilli – 3
5. Ginger garlic paste - 1 spoon
6. Turmeric powder – ¼ spoom
7. Chilli powder – ½ spoon
8. Corainde Powder - 1 spoon
9. Garam masala – ½ spoon
10. Coconut milk - 2 spoons (If needed )

Recipe:

1. Soak soya chunks in hot water for about 10 mins and then wash it and soak it in cold water.
2. Take a pan and add oil and add your usual spices stuff like cloves. Bay leaves etc and allow it to splutter. Then add the ginger garlic paste and allow it to cook.
3. Now add green chilli and curry leaves to it. Let it cook and then add thinly sliced onions. Cook till they become golden. Add some salt to cook the onions faster.
4. Add the tomatoes and sauté them until its cooked well. And then add turmeric, chilli,coriander and garam masala. Add salt as required. Cook until raw smell goes off and oil separates from gravy.
5. After that, add soya and add little water if necessary and let it cook with lid.
6. After the soya is like 90 % cooked u can add coconut milk if u like. This will thicken the gravy and also give a creamy taste to it.
7. Simmer the stove for like 5 mins and garnish it with Cilantro.
8. Enjoy this with dosa/Rice/chappathi.

Kale Aaloo

Ingredients:

1. Kale - 1 bunch (Chopped cube size)
2. Aaloo - 2
3. Roasted Bengal Gram - 2 spoon
4. Coconut Powder - 1/4 cup
5. Red Chilli - 2-3
6. Garlic - 2 pods
7. Ginger - 1 inch peeled
8. Urad Dal - 1 spoon
9. Turmeric powder
10. Salt as required.

Recipe:

1. Powder roasted bengal gram,coconut powder,garlic and ginger.
2. Cook potatoes and keep aside.
3. Temper the urad dal, mustrad, red chilli and then add Kale and allow it to cook 3/4th.Add salt as required.
4. Add Potatoes and the grinded powder and add some water and cook it soft.
5. Serve hot with chappati or Rice.Enjoy!!

Ennai kathirikai Kolambu

Ingredients:

1. Brinjal (small size) - 10 nos
2. Onion big size - 1
3. Tomato - 1
4. Garlic - 10 pods
5. Turmeric - 1/4 spoon
6. Chilli Powder - 1 spoon
7. Coriander Powder - 1 - 1 1/2 spoon
8. Tamarind - lemon size
9. Oil

Stuffing Powder:

1. Coriander - 1 spoon
2. Channa Dal - 1 spoon
3. Poppy seeds - 1/2 spoon ( Optional)
4. Red Chilli - 2 -3
5. Curry Leaves
6. Coconut grated - 1/4 cup

Take a pan and fry all the above items and powder it dry. This is used for stuffing the brinjals. If remaining, can be used in the curry.

Recipe:

1. Cut the brinjals length wise with the base intact. Put them in water. Then fill the brinjals with the powder. Then fry it in a pan with enough oil until the brinjal turns color.
2. Take a kadai to add oil, mustards allow it to splutter. Then add onions and garlic and fry it well until translucent. Then add tomatoes and add coriander powder, chilli powder and turmeric powder and fry it.
3. Add tamarind water and allow it to boil after adding salt.
4. Then Add the sauted brinjal and simmer the heat.
5. Allow it to cook well until the oil seperates.
6. Enjoy it with rice,chappathi or parota.

Peanut Bottle Gourd Masala

Ingredients:

1. Sliced Bottle gourd - 250 gms
2. Onion - 1 medium
3. Red Chilli - 4/5 (As required)
4. Peanuts roasted - 1 cup
5. Curry Leaves - 1 spring
6. Salt
7. Turmeric powder - 1/4 spoon
8. Oil - 2 spoons

To Powder:

1. Fry Red chillies and peanuts and powder it coarsely.

Recipe:

1. Take a pan, add oil and add mustard and allow it to splutter and add curry leaves ,onions and fry it.
2. Add sliced bottle gourd and turmeric powder, salt and allow it to cook.
3. Then add the powder once after the veggie is cooked well and simmer it for another 5 mins
4. Then serve it with hot rice or chappathi.Enjoy!!