KOOTU CURRY

Ingredients

1/2 cup Brown chickpeas cooked
1/2 cup Raw plantain peeld and cubed
1/2 cup Elephant yam cubed
1/4 cup Kashmiri chili powder
1/2 tsp Turmeric powder
1/3 cup Grated coconut
Salt to taste
Water- as required

To grind
1/2 cup grated coconut
2 cloves garlic
1-2 nos green chillies
1/2 tsp cumin powder
1/4 tsp pepper powder

For tempering

1 tsp Mustard seeds
2 nos Dried red chilli
few Curry leaves
Oil

Method

Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
Add the roasted coconut and mix well.
Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
Serve with rice.

VANPAYAR AND BROCCOLI THORAN

Ingredients

1/2 cup Vanpayar (Red lobia) 

2 cups chopped broccoli
1 tsp Turmeric powder
1 tsp Chilli powder
Salt to taste
3-6 Garlic  cloves, crushed
Few Curry leaves
1/4 - 1/2 cup Grated coconut
1 tsp Mustard seeds - 1/2 tsp
1 tsp Cumin seeds 
1 tsp Coconut Oil 

Method

Soak vanpayar for a few hours. I usually soak it overnight. Cook it with turmeric powde , salt and enough water. Do not overcook as it becomes mushy. If there is excess water, keep it on high flame till water is evaporated.
In a pan, heat oil and splutter mustard seeds,  curry leaves and saute for a minute. 

Add chopped broccoli along with stems amd add salt , combine well .

Meanwhile grind the grated coconut , cumin seeds, garlic, chilli powder, turmeric in a grinder . Add this to the pan and combine well. Now add the cooked vanpayar and stir fry for sometime till the ingredients are combined well , check for salt as vanpayar already has salt.

SOYA CHUNKS MASALA DRY

Ingredients

100 gms Soya chunks

1 1/2 tsp chilli powder

1 tsp pepper powder

1-2 tbsp gingergarlic paste

2 tsp coriander powder

2 onions chopped finely

1 tsp turmeric powder

1 1 /2 tsp gram masala

1 tomato chopped

2 tbsp chopped coriander leaves

curry leaves

Method

Place the soya chunks in a bowl and fill it up with enough hot water so that the soya chunks are completely immersed. Leave it aside for 20 minutes.After soaking in water, the soya chunks would appear double in volume. Squeeze all the water from the soya chunks. I prefer to cut soya chunk pieces into smaller ones.

Marinate it with pepper powder, chilli powder, ginger garlic paste and salt for 10 minutes.
Heat oil in kadai. Add onions, curry leaves and some salt, salt absorbs moisture from onion and helps onion to get cooked fast. Saute it well until onions turn light brown.

Add turmeric powder, coriander powder and garam masala. Fry it well.

Add tomato and saute until it becomes soft.
Add marinated soya and 1 cup water. Adjust salt. Cover and cook it for 15 minutes.
Now open the lid and cook until the water evaporates.
To have a perfect dry, add 2 - 3 tsp oil. Saute it well until it turns dark in color.            
Garnish it with coriander leaves. Serve it with rice or Indian breads. Enjoy !!!!

STIR FRIED POTATO USING FLAXSEED

Ingredients

4 large Potatoes, boiled, peeled & cubed
1 tsp Black Mustard Seeds 
1 tsp Split Black Gram 
1 tsp Cumin Seeds 
1 tsp Flax Seeds (alsi) 
2 tsp Salt  to taste
½ tsp Turmeric Powder 
1 tsp Asafoetida 
1 tsp Red Chilli Powder
4-5 TBsp Vegetable Oil

Method

Cook / Boil potatoes. (the potatoes should not be too soft. They should have a bite to them) Peel & cut them into 1 inch cubes.
Heat oil in a (preferably) non stick pan with high sides. Add the mustard seeds.
Once the mustard seeds start to crackle, add the cumin seeds, flax seeds & split black gram (urad dal)
Let them fry for a minute until they turn golden brown.
Add the potato cubes, turmeric, salt & asafoetida (hing). Mix everything well together.
Let that cook on medium low. Mix from bottom up every few minutes to make sure nothing sticks to the bottom & burns.
Continue to cook / fry for 8-10 minutes until the potatoes have suitable crunched up and look reduced. (depending upon how crunchy you want, you can cook for longer or not)
Add red chilli powder. (This is added in the end because chilli has higher chances of burning quickly if added in the beginning)
Mix well & fry for a final 2 minutes.
Serve with plain rice or bread or you can eat as is!

WATERMELON RIND CURRY

We eat the sweet red part of a watermelon and throw away the rind, But if we make a dish using the rind of a watermelon then it tastes delicious. 

Ingredients 

1 kg Watermelon rind
1 tsp Ginger paste
3 nos Green chilly chopped
pinch Asafetida
1 tsp Cumin seeds 
1/2 - 1tsp Red chili powder
1/2 tsp Garam masala powder
1/2 tsp Turmeric powder
1/4 tsp Dried mango powder  
1 tbsp Coriander powder
Salt as per taste 

3 tbsp coriander leaves chopped

2-3 tbsp oil

Method 
Remove the dark green part from the top of the watermelon rind. Cut the thick green pulp into small pieces. 
Add oil to a pan and let it heat. 

Once the oil is hot, add cumin seeds ,add asafetida, ginger paste, green chilli, turmeric powder and coriander powder to it and roast. 

Now add the pieces of watermelon rind to it. Add salt and red chilly powder as well. 

Cook the watermelon pieces along with all the spices for about 2 minutes. Make sure the coating of all the spices comes on top of the watermelon pieces. Add ¼ cup water to it. Cover the dish and let it cook for 5-6 minutes on low flame. 
Make sure to keep checking the dish after every 5 minutes. Once the watermelon pieces become soft, add garam masala, dried mango powder and coriander leaves to it and mix well. The watermelon rind curry will be ready in 25 minutes. 
Take out the sabzi in a bowl and garnish it using coriander leaves. Watermelon rind curry can be served along with chapati, paratha or rice. 

BEANS SUBZI

Ingredients

1/2 kg French beans cut  into 1/2 inch pieces
1 Onion finely chopped
1 tsp Cumin seeds
1 Tomato chopped
1 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
Pepper powder as per taste
1 no. Green chilly chopped
Salt as per taste

1 tbs Olive oil

Method

Heat 1 Tbsp of oil in a pan or Kadai in medium to high heat.
Add the cumin seeds and let it crackle. Once cumin seeds starts crackling, add the onions and green chilly.
Saute onion until they are translucent.
Add the french beans  with salt. Toss for a while then cover and cook until both beans are half cooked. Stir in between to avoid burning of the vegetables.
Add the masala's and tomato, fry until tomato is done.
Add little  water , Cover and let this simmer for 5 minutes in low heat.
Serve hot with Rice, chapati,or puri . It is a perfect side dish.

BENGALI STYLE CABBAGE SABZI

Ingredients

1 small Cabbage shredded finely
2 medium size potatoes cut into small size cubes (keep in a bowl of water)
1 tomato cut into quarters
2 nos green chillies
1/4 cup Green peas
1 tbsp gingergarlicpaste
1 tsp turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp chilli powder
1/4 tsp Garam masal powder
Salt as per taste
1 tsp Olive oil or Mustard oil

Method

Heat the oil in a kadai.
Add oil, when it is hot add cumin seeds and slit green chillies. Let it splutter and add the potato cubes and  salt.
Cook on medium heat till they turn golden brown,
Mix gingergarlicpaste, cumin- coriander powder, chilli and turmeric powder in 1/4 cup water, keep aside.
Now add the mixed spices and salt.
Stir and cook till you see the oil separating at the sides, add the cut tomato and mix well.
Once tomato turns saucy and the raw smell is gone , add shredded cabbage and salt.
Stir to combine well, cover and let it cook on medium flame for 8 minutes.
Open the lid, mix in peas and let it cook for 5-8 minutes or till the cabbage is cooked.
Finally sprinkle garam masala powder and mix well.
Serve hot with rice.

FENNEL POTATO FRY

 

Ingredients

3 big Potatoes

1 onion finely chopped

5 cloves Garlic finely chopped

1 tsp turmeric powder

1 tsp mustard seeds

1 tsp cumin seeds

5-6 curry leaves.

1 tbsp olive oil

4 dry chillies

1 tbsp. fennel seeds

2 tsp peppercorns

2 tsp cumin seeds

 

 

Method

Grind the dry chillies, fennel seeds, peppercorns and cumin seeds to a fine powder and keep it aside for later

Wash, peel and cut the potatoes to small cubes .

 Heat oil in a kadai, splutter mustard seeds ,add cumin seeds and curry leaves and fry for about 30 to 40 secs.

Add the chopped onions, garlic and fry well until it turns to golden brown colour.

Now add the potatoes, salt and fry about 3-5 minutes.

Add the ground powder to the potatoes and mix well, until the masala coats on all the potato pieces.

Add the turmeric powder and sprinkle about ¼ cup of water. Mix well, cover and cook the potatoes until done.

Delicious, flavourful and yummy Fennel Potato Fry is ready to be enjoyed.

CABBAGE THORAN

 

Ingredients

1 small Cabbage
1 Carrot

2 nos Green chilli (depending on the hotness of the chilli)
5-7 nos Curry leaves
1 small piece Ginger
5-6 nos Small onion
Salt to taste
1 tsp Mustard seeds
1 tbsp Grated coconut
1 tsp Turmeric powder
1 tsp Coconut oil

Method

Wash and grate or cut  both cabbage and carrot finely.
Then crush ginger, green chilli, curry leaves and small onions coarsely .
In a bowl add grated coconut, salt, turmeric powder, cabbage and carrot and thoroughly mix with hand.
Check the salt.
Let it rest for 10 minutes ..
Then squeeze the water with your hand and keep aside.
Now heat oil in a kadai and mustard seeds, let it splutter ,then add our cabbage -carrot mix and stir well .
No need to close the kadai .
Cook  in low flame , stirring occasionally.
With in 10 minutes  thoran will be ready .

BHINDI FRY

Ingredients

750 gm Frozen bhindi

1 onion finely sliced

1tsp kalonji or onion seeds

1tsp cumin seeds

1tbsp coriander powder

2 tbsp olive oil

1-2 tsp freshly ground pepper

 

Method

Do not thaw the frozen bhindi, keep it outside for 15 minutes.

Take a non stick frying pan , add olive oil. 

After it becomes hot add cumin seeds , kalonji , then add sliced onions and sauté till brown.

Add coriander powder and bhindi along with salt. Stir well.

Cover with a lid and keep stirring every 3 minutes. 

Once bhindi gets half cooked add pepper powder according to your spice level .

Cook on low flame with lid on. 

Once bhindi is cooked , serve it along with rice or roti.

BHINDI MASALA (OKRA MASALA)



   Ingredients

    1 kg bhindi/okra

    1 medium size onion, chopped

    2 medium size tomatoes, chopped

    1 tsp ginger garlic paste

    2 tsp coriander powder

    1 red chili powder

    1 tsp garam masala powder 

    1tsp cumin seed
     salt as required 

     2 tbsp oil for frying bhindi

 

      Method

Rinse the bhindi well in water.

Dry them on a large plate on their own or wipe with a kitchen towel.

remove the base and stalk while chopping the bhindi.chop into 1 or 2 inch pieces.

Heat 2 tbsp oil in a kadaI or pan, add the bhindi and saute till they are completely cooked.

Taste the bhindi and if the crunchiness has gone and the bhindi have become soft, it means they are cooked.

Keep the sauteed bhindi aside.

Add 1 tbsp oil to the same pan.

Add  cumin seeds, chopped onions and fry till they become translucent.

Add the ginger-garlic paste and saute for  a minute or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute till the tomatoes are soft and mushy.

Now add chilli powder , coriander powder , stir well and saute for a minute.

Add the sauted bhindi, salt and mix so that the onion-tomato masala coats the bhindi well.

Add garam masala powder , cook for 2-3 minutes, stir in between.

Serve the bhindi masala hot or warm garnished with some coriander leaves and accompanied with chapatis, rotis or naan.

BHINDI KALIMIRI

Ingredients

1 kg Bhindi or Okra sliced diagonally
1onion sliced finely
2 green chilies
1 tsp cumin seeds
1 tsp pepper powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp olive oil
salt as per taste

Method

Heat oil in non-stick frying pan. Add olive oil , when hot add cumin seeds.
After it splutters add sliced onions and green chilies, turmeric powder , saute till soft.
Add sliced bhindi , saute for 2 minutes.
Add chilli powder, pepper powder along with salt and saute on low flame.
Keep it covered with a lid and stir in between .
Add pepper according to your taste , as the recipe name it has lots of pepper powder.
Note - Cut the bhindi and keep it aside on a plate for 1-2 hours, the stickiness of bhindi reduces

TOFU BHURJI

'Tofu' is a healthy alternative for paneer though the taste of tofu would not match the taste of paneer exactly.  It is basically bland in taste and hence it can absorb the flavors beautifully.I make this dish often enough for the fact that it is simple, pretty fast, quite effortless and it is loaded with protein and practically zero fat!

 

 

Ingredients

1 packet Tofu

1 large onion finely chopped

1 large capsicum finely chopped

2-3 Green chillies,finely chopped
1/2  tsp Red chilli powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

Black pepper as per taste

Salt to taste

1  tbsp Olive Oil

 

 

Method:

Heat oil in a kadai and add finely chopped onions and green chillies and fry until the onions turn pink.
Now add finely chopped capsicum and fry for a minute and saute for 1 minute.
Now add garam masala,red chilli powder and turmeric powder and fry for a minute.
Add crumbled tofu and salt and give a good mix and saute for a couple of minutes.
The mixture should be moist and not dry,and cook for a minute. Add pepper powder and mix.
Switch off the flame and enjoy this bhurji with rice .

ALU SHALGAM SABZI

Turnips and potatoes are a marriage made in heaven. This is eaten in north Indian households on a daily basis. Pair this with a simpe, dal, rotis or rice .

 

 

Ingredients

2 large Yukon Gold potatoes, cut into 1/2 inch cubes
3 medium turnips or shalgam cut into 1/2 " cubes
1/2 cup frozen peas
1 onion chopped finely
2-3 green chillies chopped
1 tsp cumin seeds
1 1/2 tsp turmeric powder
1/2 tsp garam masala 
1/2 tsp chilli powder 
1 tbsp tomato paste
Salt as per taste 
2 tbsp oil 
1/4 cup coriander leaves chopped

  

Method:

Heat oil in a pan. Add cumin seeds and let them brown.
Add the onions and green chillies, saute till golden brown.
Now add the turmeric powder, garam masala, chilli powder, and salt , saute for 30 seconds.
Add the tomatoes and cook till the tomatoes cook a bit and turn pulpy.
Add the potatoes, turnips, and green peas. Stir well.
Add the water, bring to a boil.
Add the cilantro, cover and cook 15-20 minutes till the turnips and potatoes are cooked.
Uncover, and cook a few minutes on med-high to let any excess water evaporate (if needed).
Garnish with fresh cilantro, and serve.

PANEER TAVA MASALA

I have tried so many panner dishes, but this dish caught my attention as it had ajwain in it. I thought adding ajwain will give the dish a different taste . It really gives a unique taste. I made this paneer dish and surprisingly everybody at my house liked it.

 

Ingredients

2cups Paneer (cubed)
1tbsp Kasuri methi
1/4tsp Turmeric powder
2tsp Chilli powder
1/2 tbsp Chaat masala
1/2tsp Cumin seeds + Ajwain seeds
2 nos Onions chopped
2nos Garlic cloves chopped finely
1-2tsp  Coriander powder
3/4cup Tomato puree (prepared with 5 ripen tomatoes)
3tbsp Fresh cream
1 tsp Garam masala
1 tbsp Oil
Coriander leaves (chopped)

Method

Marinate the cubed paneer with 1 tsp chili powder, chaat masala, salt and turmeric powder with few drops of oil (added few drops of oil, thats the way the paneer get well coated with the spices). Keep them aside half an hour.

Heat few tsp of oil and fry the marinated paneer cubes until they turns brown on both side, keep aside.

Heat oil in the same kadai, add the cumin and ajwain seeds. 

Add the chopped onions, garlic saute everything well until the onions turns transculent.

Now add the coriander powder , fry and add  tomato puree and bring everything to boil, cook until the oil get separated from the gravy.

Add remaining chili powder and garam masala, fry well along with tomato paste. 

Add the already fried paneer cubes  to the gravy, cook for few minutes.
Finally add the cream, give a stir.

Add the chopped coriander leaves and put off the stove.

Serve it hot with roti . 

Note - you can add tomato paste and chilli powder according to your taste. 

KALE THORAN

Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves).

Ingredients

3 cups cleaned Kale leaves

1 small onion finely chopped

2 cloves Garlic 

2 nos Dry Red Chillies 

1 tsp Mustard Seeds 

1 tsp Raw Rice 

1/4 cup Grated Coconut

1 tsp Cumin Seeds

1/2 tsp Turmeric powder

1-2 tsp chilli powder

Salt to taste

1 tbsp Coconut Oil

Method

Wash the Kale leaves well under running water and remove all the impurities from the leaf. Spread it on a paper, let it dry thoroughly at least half hour before you use.
Add the cleaned and dried kale leaves and mix everything and reduce the fire to medium-low, keep covered for a minute to wilt the kale leaves .( Don't cover for long, since the steam will accumulate, which in turn end up in lumps).
Add salt and then sprinkle little water into it and cover it with a lid and cook for couple of minutes on low flame.
Spread out the kale leaves to the side of the pan and make a well in the middle, add the coconut mixture and combine everything together.
Uncover the pan and cook on low flame for 5 minutes, stirring occasionally till all the water evaporates, adjust the salt.
Stir fry carefully for another couple minutes so that all water evaporates and the kale leaves are not soggy.
Switch off the flame, and keep it at least 5 minutes before serving, so that the thoran absorbs all flavors.
Grind coconut, chilli powder, turmeric powder, garlic and cumin without water into a coarse paste.
Heat the oil in pan and splutter mustard seeds, followed by dry chilli, rice, add chopped onions,chopped garlic,  and saute for a few minutes.

Serve with rice & Enjoy!

Notes 

For large leaves, cut away the centre stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
Tear into pieces or roughly chop them.

The kale  leaves will reduce to a smaller quantity when cooked.

ALU METHI

This winning combination of potatoes and fresh methi leaves is very common in every north Indian homes.

Methi leaves are a wonderful green leafy vegetable full of vitamins and good dietary fibre. They are little bitter in taste but Indians love the taste. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to curries, dal to enhance the flavour. 

Ingredients

3 medium potatoes
4 cups fresh fenugreek (methi) leaves1 big onion finely chopped1 tsp cumin seeds 2 tsp chopped garlic 
2 whole dry red chillies and broken into pieces
2 tsp coriander powder
1/2 tsp turmeric powder 
1/4 tsp asafoetida 
4 tbsp oil
salt as per taste

1-2 green chilli finely chopped

Method

Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.

Squeeze out all the water and keep aside.( I don't squeeze the water as all the nutrients of methi goes off with it)
Par boil the potatoes, peel the skin and cut them into cubes.
Heat the oil in a pan and add the dry chilli, cumin seeds.

When they crackle, add chopped onions , saute it .Then add the garlic and green chill and saute it. 

Add asafoetida,  coriander powder, turmeric powder . Fry and add fenugreek leaves.

Mix well with all the spices .

Add the potatoes and stir-fry for about 5 minutes.

Add a little bit of water.

Cook covered for 10 minutes on a low flame.

Serve hot with rotis or jeera rice.

Tips

If fresh methi is not available kasuri methi could be used to make this dish. 
The amount of potatoes or methi could be adjusted according to taste.

TOMATO FLAVOURED MIXED VEGETABLES

Ingredients

1/2 kg broccoli cut into florets
10  pieces button mushrooms cut into half
3/4 cup red bell pepper sliced
3/4 cup yellow pepper sliced
2 onions sliced
3 cloves garlic sliced
3-4 green chilli slit vertically
2 tbsp olive oil
1/2 tsp chaat masala
salt as per taste

For tomato masala

2 tomatoes
2 tsp oil
1/4 tsp chili powder
1 tsp coriander powder
1 tbsp tomato sauce
1/4 tsp garam masala
salt to taste

Method

For tomato masala
Heat 1 tsp oil in a non stick pan , add chilli powder, coriander powder, pureed tomatoes , tomato sauce, garam masala and salt .
Cook on medium heat until mixture thickens. Set aside.

Heat 1 tbsp olive oil in a non-stick pan, add onions and cook.
Add garlic, green chilli , saute.
Add all the vegetables and cook on high heat until they are cooked.
Add tomato masala , chaat masala, salt and cook on high heat.
Serve it hot.

JEERA ALU

Ingredients
3 boiled potatoes,  diced into small pieces
1 small onion finely chopped
1 tbsp cumin seed
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp amchoor powder
1 inch ginger finely chopped
1 tsp salt
2 green chillies chopped
1/4 cup cilantro chopped
juice of 1/2 lemon

Method
Heat a non-stick frying pan . Heat the oil over medium high heat.
Add cumin, asafoetida, turmeric, amchoor  powder .  Let the seeds splutter.
Add onion and ginger, Cook and add potatoes and salt.
 Mix well until potatoes are done.
Add chillies, coriander and lemon juice.
Mix well.

BEETROOT WITH MOONG DAL

Ingredients

2 tbsp moong dal cooked

1 beetroot cut into small cubes

1 onion finely chopped

1 tomato chopped

pinch turmeric powder

1tsp mustard seed

1 tsp urad dal

3 curry leaves

1/2 tsp cumin seeds

1/2 tsp pepper powder

1 tbsp coriander powder

1 clove garlic

2 nos green chilli

2 tsp scraped coconut

1 tsp lemon juice

1 tbsp coconut oil

salt as per taste

Method

Heat a frying pan, add oil . When the oil is hot add mustard seed, urad dal and curry leaves. 

After it splutters add chopped onion ,fry then  add tomato fry it . 

Now add chopped beetroot , turmeric and fry. 

Grind pepper, cumin, coconut, coriander , garlic, green chilli, into fine paste.

Add the ground paste into the beetroot and cook on low flame. 

Once beet is almost cooked add the boiled moong dal .

Mix well and cook on low flame for 10 mins. 

Add lemon juice and serve it with rice or chapati.