RAVA /SEMOLINA KHICHDI

 

 INGREDIENTS

 

RAVA  / SEMOLINA-  1 1/2 CUPS

 

WATER-  3 CUPS

 

SALT TO TASTE

 

TURMERIC POWDER- 1/4 TSP

 

GRATED GINGER- 1 TSP

 

FINELY CHOPPED GREEN CHILLIES- 3 NOS

 

COCONUT GRATINGS- 1 TBSP

 

OIL- 1 TBSP

 

MUSTARD- 1 TSP

 

URAD DAL- 1 TSP

 

GRAM DAL- 1 TSP

 

CURRY LEAVES- 1 SPRIG

 

 

VEGETABLES

 

ONION- 2 NOS

 

TOMATOES- 2 NOS

 

CARROT- 2 NOS

 

CAPSICUM- 2 NOS

 

BEANS- 6-7 NOS

 

 

 

METHOD

 

Dry roast rava for few minutes and keep it aside.

In a pan heat oil add mustard. When it starts to splutter,add chopped onions,salt and fry till it turns translucent.

Add green chillies,grated ginger, curry leaves,turmeric powder,chopped tomatoes and other veggies and fry well.

Transfer roasted rava over the fried veggies. Boil water and add it over the fried veggies and boil till the rava absorbs all the water.

 

Switch off and add a dollop of ghee over the khichdi and serve with chutney/ sambar.

 

 

 

 

 

CAPSICUM MASALA GRAVY

      

 INGREDIENTS

 

CAPSICUM-  4 NOS MEDIUM SIZE

 

 

INGREDIENTS TO GRIND

 

ONIONS- 2 NOS

 

TOMATOES-  2 NOS

 

GARLIC CLOVES- 4 NOS

GINGER MINCED- 1 TSP

 

CORIANDER SEEDS-  1 1/2 TSP

 

CUMIN SEEDS-  1/4 TSP

 

CLOVES- 3 NOS

 

 

OTHER INGREDIENTS

 

OIL- 1 TBSP

 

BAY LEAVES- 1

 

CINNAMON- 2 NOS

 

CHILLI POWDER- 1 TSP

 

TURMERIC POWDER- 1/4 TSP

 

GARAM MASALA POWDER- 1/2 TSP

 

COCONUT GRATINGS- 1 1/2 TBSP

CASHEW NUTS- 6-7 NOS

 

SALT TO TASTE

KASOORIMETHI- 1 TSP

METHOD

 

Wash and chop capsicums to cubes and keep it aside. In a pan heat 4 tsp of oil and fry the chopped veggie till it turns little soft and switch off.

 

Grind all the ingredients cited in the column "to grind "to fine paste using little water.

 

Grind coconut gratings and cashews to thick paste and keep it aside.

In a pan heat oil and add bay leaf,cinnamon and add the ground paste ,salt ,turmeric powder,chilli powder,and fry till the raw smell of the paste goes off.

Transfer the fried capsicum to the gravy and simmer in mild heat.

Now add the coconut and cashew paste over this and don't boil too long after adding the coconut paste.

Garnish with crushed dried kasoori methi and serve.

 

 

 

 

 

 

     

BRINJAL MASALA CURRY

 

 INGREDIENTS  TO  GRIND

COCONUT GRATINGS-  1 CUP

PEPPERCORNS-  1/8 TSP

FENNEL SEEDS-  1/2 TSP

CUMIN SEEDS- 1.4 TSP

OTHER INGREDIENTS

BRINJAL  STRIPED VARIANT- 500 GRAMS

CHOPPED ONIONS- 2 NOS

CHOPPED TOMATOES- 2 NOS

CHILLI POWDER- 1 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR TEMPERING

OIL- 1 TBSP

FENNEL SEEDS- 1/4 TSP

CINNAMON- 1 STICK

CLOVES- 2 NOS

 

METHOD

 

Grind coconut gratings,fennel seeds,peppercorns and cumin seeds and water and grind to fine paste. 

Wash and chop brinjal to small cubes and keep it aside. In a pan heat oil add fennel seeds,curry leaves,cloves,cinnamon stick.

 

Over this add chopped brinjal and add half the quantity of salt and turmeric powder. Fry till the veggie pieces turn soft and switch off the stove.

 

In another pan heat oil and add  chopped onions, add remaining salt,curry leaves and fry till the onions turn translucent.

Over this add chopped tomatoes and fry till tomatoes turn mushy. Add coconut paste and fry till the paste blends well the sauteed veggies.

 

Now transfer  the sauteed brinjal to the onion,tomato and coconut  mixture and mix well.

 

MADRAS KARA URULAI CURRY

 

 Urulai translates to Potato in Tamil and kara is Tamil word for spicy. This curry is  part of Tamil Brahmin wedding menu. The original recipe calls for baby potatoes. But I tweaked the recipe by using big size potatoes. I learnt this spicy yummy dish from a cookery show.

INGREDIENTS TO GRIND

CORIANDER SEEDS- 5 TSP

 

RED CHILLIES-  6 NOS

 

ASAFOETIDA- 1/2 TSP

 

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

 

OTHER  INGREDIENTS

POTATOES-  300 GRAMS

 

 

FOR SEASONING

 

OIL-  1 TBSP

MUSTARD -1 TSP

URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash and peel potato skin and chop it. Steam cook chopped potatoes and keep it aside.

Grind raw coriander seeds,red chillies,asafoetida to fine paste using water.

 

In a pan heat oil and add mustard. When it splutters,add split urad dal. When it turns brown add curry  curry leaves and the ground paste.

 

Add salt to the paste and fry till the raw smell goes off. 

Now add the steamed potatoes to the gravy and mix well.

 

If you are using baby potatoes,then marinate the same in the ground paste for thirty minutes and then add it to the seasoning and fry well.

 

 

 

CORN FLOUR PAKODA / PAKORA

 

INGREDIENTS

 

CORN FLOUR-  2  CUPS

 

CHOPPED ONIONS-  1 1/2 CUPS

 

CHOPPED CURRY LEAVES- 1 TBSP

 

CHOPPED CORIANDER LEAVES- 1 TBSP

 

FENNEL SEEDS- 1 1/2 TSP

 

MINCED GINGER- 1 TSP

 

CHOPPED GREEN CHILLIES- 3 NOS

 

SALT TO TASTE

 

TURMERIC POWDER- 1/4 TSP

GHEE-  2 TSP

COOKING SODA-  1/8  TSP

OIL FOR FRYING

METHOD

In a wide bowl add all the above cited ingredients.

Add 3 tsp of hot oil to the corn flour mixture. Sprinkle water to the corn flour and mix to crumble consistency.

 

Slowly add water and hold the dough to check the consistency. Take care not to add too much of water as you will miss the crispy texture.

Heat oil in a pan and pinch the dough and drop it in hot oil . Fry till the pakodas turn crisp. 

 

 

TIPS FOR ENHANCING SAMBAR FLAVOUR

1. Always grind ingredients to little coarse powder instead of grinding to very fine powder.

 

2. While roasting ingredients,reserve half the quantity of coriander seeds. In the mixer jar add all the      roasted ingredients along with the raw coriander seeds and then grind to powder. Raw coriander seeds will impart nice aroma to the dish.

3. Adding sauteed and ground paste of onion or shallots and dry coconut will enhance the flavour of sambar.




4  .If you prefer slight masala flavour in the sambar add 1/2 inch stick of cinnamon,1 tsp of fennel seeds and roast along with other requisite ingredients and powder it.

 5. Add sambar powder after adding steamed toor dal to retain the flavour of the powder.

 

 6 . Reserve half the quantity of sambar powder and season it in hot oil and switch off when it sizzles. Take care not to burn it. Transfer the seasoned powder to the sambar and at the end and boil for few minutes.

 

                                       

RAW BANANA & YAM ERISSERY

 Erissery is a traditional curry prepared in Kerala. Its an integral part of Onam Sadhya and Kerala wedding menu. Its prepared using any veggie like pumpkin,raw banana or yam. 

 

INGREDIENTS

CHOPPED RAW BANANA-  1 CUP

CHOPPED YAM-  1 CUP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 

INGREDIENTS TO GRIND

 

COCONUT GRATINGS-  1 CUP

 

RED CHILLIES- 4 NOS

 

PEPPERCORNS- 3/4 TSP

 

CUMIN SEEDS- 1/4 TSP

 

 

 

FOR TEMPERING

 

COCONUT OIL-  5 TSP

 

RED CHILLIES- 2 NOS

 

MUSTARD- 1 TSP

 

CURRY LEAVES- 1 SPRIG

 

 

 

METHOD

 

 Boil chopped yam and raw banana pieces along with salt,water and turmeric powder to slightly mushy consistency and keep it aside.

Grind coconut gratings,red chillies,peppercorns and cumin seeds to coarse paste.

Add the ground paste to the boiled vegetables and simmer in  mild heat till the paste blends well.

Heat coconut oil and add all the ingredients cited in tempering column.

Add the tempering to the boiled vegetable mixture and mix well.

Garnish with roasted coconut gratings and serve.

 

VERMICELLI TOMATO BATH

 

 

INGREDIENTS

 

ROASTED VERMICELLI- 200 GRAMS

 

WATER- 2 1/2 CUPS 

 

ONIONS-  2 NOS

 

TOMATOES- 2 NOS

 

CHILLI POWDER- 3/4 TSP

 

GARAM MASALA POWDER- 1/2 TSP

 

TURMERIC POWDER- 1/4 TSP

 

CURRY LEAVES- 1 SPRIG

 

CHOPPED CORIANDER LEAVES

 

SALT TO TASTE

 

 

INGREDIENTS TO GRIND

 

COCONUT GRATINGS-  1 1/2 TBSP

 

GREEN CHILLIES= 2 NOS

 

GARLIC CLOVES- 3 NOS

 

GINGER- SMALL PIECE

 

 

FOR TEMPERING 

OIL-  1 TBSP

BAY LEAF-  1

CLOVES-  2 NOS

CINNAMON- 1

 

 

 

 METHOD

Grind coconut gratings,garlic cloves and ginger and green chillies to fine paste and keep it aside.

In a pan heat oil add bay leaf,cloves,cinnamon and add chopped onions and curry leaves. Add salt and saute till it turns translucent.

 

Add chopped tomatoes and saute till it becomes mushy. Then add turmeric powder,chilli powder,and saute till it blends well.

 

Now add in the ground coconut paste and simmer in mild heat for few minutes.Add garam masala powder over.

 

Add 2 1/2 cups of boiling water over the sauteed coconut paste.

 

Reduce  heat and slowly add the roasted vermicelli. Boil till the vermicelli softens and gets cooked.

Add a teaspoon of ghee over the cooked vermicelli and garnish with chopped coriander leaves.

 

 

.

 

 

 

 

 

AALOO KI CHAAT / POTATO CHAAT

 

I learnt this recipe from an eminent chef. Though this dish goes by the name 'chaat',it is more

like a sabji or potato curry with flowy consistency. Hence it goes well with chapati,puri and rice. 

 

 

INGREDIENTS

 

POTATO-  500 GRAMS

 

ONIONS- 2 NOS

 

TOMATO- 2 NOS

GREEN CHILLIES-  2 NOS

CHILLI POWDER- 1 TSP

TURMERIC POWDER- 1/4 TSP

CUMIN POWDER-  3/4 TSP

SUGAR-  1  TSP

OIL-  1 TBSP

CHOPPED CORIANDER LEAVES

CURRY LEAVES - 1 SPRIG

 

SALT TO  TASTE

FOR SEASONING

CINNAMON- 1 

CLOVES- 3

CUMIN SEEDS- 1 TSP

 

ASAFOETIDA-  1 TSP

 

METHOD

Wash and chop potatoes with peel. Chop onions,tomatoes and green chillies.

In a pan heat oil and add cumin seeds,cinnamon,cloves,asafoetida and curry leaves.

Add chopped onions,salt and saute till the onions turn translucent. Add turmeric powder and chilli powder and saute.

Add water over the sauteed ingredients along with chopped potatoes. Boil till the potato becomes soft. Add chopped tomatoes at last. Simmer in mild heat.

Add cumin powder. Boil for few minutes and switch off.

 

Garnish with chopped  coriander leaves.

 

MINT / PUDHINA CHUTNEY WITH COCONUT

 

 INGREDIENTS

 

MINT LEAVES-  1 BUNCH

 

COCONUT GRATINGS-  1 1/2 TBSP

 

URAD DAL-  4-5 TSP

 

RED CHILLIES-  4 NOS

 

GREEN CHILLIES- 2 NOS

 

MINCED GINGER-  3 TSP

 

TAMARIND-  GOOSEBERRY SIZE

 

CURRY LEAVES-  1 SPRIG

 

CORIANDER LEAVES- CHOPPED 1 TBSP

 

SALT TO TASTE

 

ASAFOETIDA-  3/4 TSP

 

OIL-  4 TSP

 

 

 

METHOD  

Heat oil in a pan and saute urad dal,red chillies,green chillies,mint leaves and coconut gratings. Saute till the ingredients get roasted.

Allow the sauteed ingredients to cool.

In a mixer jar add the sauteed ingredients along minced ginger,coriander leaves,curry leaves,tamarind and salt. Add little water and grind to smooth paste. 

 

 

 

 

MIXED VEGETABLE DAL

 

 LIST  OF  VEGETABLES

ONION-    2 NOS

TOMATO-  2 NOS

 

BRINJAL-    1

 

CARROT-  1 

 

POTATO-  1

 

GREEN CHILLIES-  2 NOS

 

LEMON JUICE-  2 TSP

 

 

OTHER INGREDIENTS

 

BOILED  MOONG DAL-  1 1/2 CUPS

 

SALT TO TASTE.

 

TURMERIC POWDER- 1/4  TSP

 

CORIANDER POWDER-  1 TSP

 

CHILLI POWDER-  3/4  TSP

 

OIL-  1 TBSP

 

 

FOR  TEMPERING

 

GHEE-  2 TSP

CUMIN SEEDS-  1 TSP

ASAFOETIDA-  1/2  TSP

CURRY LEAVES- 1 SPRIG

CHOPPED CORIANDER LEAVES.

METHOD

Rinse moong dal and steam cook for three whistles.

Wash and peel carrot and potatoes and chop to small cubes. Chop onions,tomatoes and brinjal. 

 

In a pan heat oil and saute onion, add salt saute potatoes,carrot till the veggies turn soft. At last add tomatoes and saute till it turns mushy.

 

Add all the spice powders and saute till the oil begins to leave the sides of the pan. Add little water over this and cook for few minutes.

 

Now add in boiled moong dal and simmer in mild heat for few minutes and  switch off.

Prepare the seasoning and add it to the moong dal mixture. Add lemon juice and chopped coriander leaves and mix well

GINGER / INJI THEEYAL

 

INGREDIENTS  TO  GRIND

COCONUT GRATINGS-  1 CUP

GRATED  GINGER- 4 TSP

OTHER INGREDIENTS

 

COCONUT OIL-  1  TBSP

 

MUSTARD-   1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 2 NOS

SHALLOTS-  10- 12 NOS

CURRY LEAVES-  1 SPRIG

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE-  

TAMARIND- LEMON SIZE

METHOD

In a pan heat 3 tsp of coconut oil and saute coconut gratings till it turns slightly brown in colour and switch off. In the same pan add grated ginger and fry for few minutes and switch off the stove.

Grind the sauteed ingredients to little coarse paste using little water and keep it aside.

Heat a table spoon of coconut oil and add mustard, when it starts to splutter add fenugreek seeds,red chillies,curry leaves,shallots and saute till the shallots turn translucent.

 

Add all the spice powders and saute for few minutes. Add tamarind syrup over the shallots and spice powders.

 

Boil till the raw smell of the tamarind syrup goes off. At last add coconut and ginger paste.

 

Boil till the paste blends well and thickens. 

 

BEANS MOONG DAL CURRY

 

 INGREDIENTS

 

BEANS-  500 GRAMS

 

MOONG DAL SPLIT - 2 TBSP

COCONUT GRATINGS-  1 1/2 TBSP

 

GARLIC CLOVES-  3 NOS

CHILLI POWDER- 3/4 TSP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR TEMPERING

OIL-  1 TBSP

MUSTARD- 1 TSP

SPLIT URAD DAL- 1 TSP

RED CHILLIES-  2 NOS

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/4 TSP

METHOD

Wash and chop beans. Boil chopped beans along with split moong dal and salt till the veggie is cooked. Don't make the lentil mushy,

Grind coconut gratings and garlic cloves and keep it aside.

In a pan heat oil add mustard. When it starts to splutter,add red chillies,curry leaves,asafoetida and turmeric powder.

Add the ground coconut and garlic mixture over the seasoned ingredients. Saute till the raw smell of the garlic goes off completely

 

Add boiled beans and moong dal over the sauteed coconut paste and mix well.

 

 

 

CORN FLOUR HALWA / KARACHI HALWA.

           

      
                               

 I tried this halwa for the first time yesterday and it turned out well. Proportion of ingredients is very vital for the consistency and texture.I have seen this halwa in various hues but I always prefer orange colour. 

 

INGREDIENTS

 

CORNFLOUR-  1 CUP

 

GHEE-  1/4 CUP

 

WATER-  3 CUPS

 

SUGAR-  3 CUPS

 

WATER FOR DISSOLVING SUGAR-  2 CUPS

 

ORANGE FOOD COLOUR=  1/4 TSP

 

CARDAMOM POWDER-  1/2 TSP

 

CHOPPED NUTS-   1 TBSP 

METHOD

Mix 1 cup corn flour in 3 cups of water along with food colour and keep it aside.

Dissolve 3 cups of sugar in two cups of water. Place the dissolved sugar on the stove and heat it. Check for the sticky consistency and switch off.

Now gently add the cornflour mixture over the sugar syrup and simmer in mild heat. Cornflour mixture will slightly start to thicken.

Now add a portion of ghee and keep stirring. To check the right consistency,drop a small portion of the halwa on a plate. If you are able to roll it into ball, then the halwa has reached the right consistency.

 

Otherwise keep stirring and adding ghee in between.  Add in the cardamom powder and mix well.

Transfer the cooked halwa to a greased plate and add chopped nuts over it.

 

Allow it to rest for an hour and slice it to equal squares. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

MAJJIGA PULUSU

 

This is yet another tasty buttermilk gravy from Andhra Pradesh. It is also called majjiga charu. There are are varied methods of preparing this gravy. Any vegetable like cucumber,okra,bottle gourd can be used. I have used chayote in this recipe. 

INGREDIENTS

BUTTER MILK- 2 CUPS

CHAYOTE -  1 BIG

WATER FOR MIXING

SALT TO TASTE

TURMERIC POWDER-1/4 TSP

INGREDIENTS TO GRIND

COCONUT GRATINGS-  2 TBSP

GREEN CHILLIES- 3 NOS

GARLIC CLOVES- 3 NOS

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1/2 TSP

CUMIN SEEDS- 1 TSP

RED CHILLIES- 2 NOS

ASAFOETIDA- 1/4 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a bowl add butter milk,salt little water,turmeric powder and whisk to smooth mixture and keep it aside.

 

Wash,peel and chop chayote and boil it. Keep the cooked veggie aside.

In a blender add coconut gratings,green chillies,garlic cloves and little water and grind to smooth paste.

Heat oil in a pan and add all the ingredients cited in the column ' for tempering'. After tempering switch off the stove.

Add the whisked curd mixture and ground coconut paste,cooked veggie and  simmer in mild heat till the ingredients blend well.  Don't boil too long after adding coconut paste as it will start to curdle.

Garnish with chopped coriander leaves.

 

SWEET WHEAT FLOUR DOSA

 

 

This dish can be prepared in a jiffy with staple ingredients available at home. As a child this was my favorite evening snack. The pleasant aroma of jaggery and cardamom wafted through the air as my mom made this delicious dosa. 

 

INGREDIENTS

 

WHEAT  FLOUR-  1 CUP

 

GRATED JAGGERY - 3/4  CUP

 

RICE FLOUR-  1/4 CUP

 

COCONUT GRATINGS-  2 TBSP

 

CARDAMOM POWDER- 1/4 TSP

 

A PINCH OF SALT

 

WATER FOR MIXING BATTER

 

GHEE-   1 TBSP

 

 

 

 

METHOD

 

In a wide bowl add wheat flour,rice flour,coconut gratings,powdered jaggery,water,cardamom powder and mix well to dosa batter consistency.

Heat pan and smear ghee. When it is hot enough,spread the batter, and drizzle ghee and allow it to cook.

Then gently flip it to the other side and cook for few minutes. 

 

 

 

 

GUMMADIKAYA KURA / ANDHRA STYLE PUMPKIN CURRY

 

INGREDIENTS  TO GRIND

 

COCONUT GRATINGS-  2 TBSP

 

RED CHILLIES-  5 NOS

 

WHITE SESAME  SEEDS- 2 TSP

 

 

OTHER INGREDIENTS

 

PUMPKIN-  500 GRAMS

 

SPLIT YELLOW MOONG DAL-  2 1/2 TBSP

SALT TO TASTE.

FOR SEASONING

SESAME OIL-  1 TBSP

MUSTARD- 1 TSP

CUMIN SEEDS- 1 TSP

SPLIT  URAD DAL- 1 TSP

GRAM DAL- 1 TSP

RED CHILLIES-  2 NOS

CURRY LEAVES- 1 SPRIG

METHOD

Wash and chop pumpkin to cubes and boil along with salt till it becomes soft. Cook moong dal in a separate pan. Don't cook it to mushy consistency.

 

Grind coconut gratings,red chillies,sesame seeds to fine paste using little water. 

Heat sesame oil in a pan. When it is hot add mustard,when it starts to splutter add the lentils,red chillies,cumin,curry leaves.

Over the seasoning add the ground paste saute till the raw smell goes off.

Add boiled pumpkin and cooked moong dal over the sauteed paste and mix well.

 

MINT / PUDINA MATHRI

 

 

Mathri is an excellent evening snack. I have tried different varieties of mathri but I found mint variant to be more flavoursome with refreshing flavour of mint leaves. 

INGREDIENTS

MAIDA FLOUR-  1 1/2 CUPS

MINT LEAVES- 1/2 CUP

GREEN CHILLIES- 2 

CRUSHED PEPPER- 1 TSP

CUMIN SEEDS- 1 TSP

SALT TO TASTE

GHEE-  1 TBSP

OIL FOR FRYING.

WATER FOR KNEADING DOUGH

METHOD

Wash mint leaves and grind it along with green chillies to fine paste using little water.

In a wide bowl add maida flour,mint paste,salt,crushed pepper,cumin seeds,ghee and requisite amount of water and knead to tight dough.

Divide the dough to equal sized balls. Roll each ball to small chapatis.

Using a fork or needle poke holes on the chapatis to avoid puffing. This process prevents acumulation of air keeps the mathris crisp.

 

Heat oil in a pan and fry the rolled chapatis  on both the sides till crisp. 

Allow it to cool and store it in a air tight container.

 

LADY'S FINGER / VENDAKKAI PULI KULAMBU

 

INGREDIENTS  TO GRIND


CHOPPED TOMATOES- 2 NOS


CHOPPED ONIONS-  2 NOS


COCONUT GRATINGS- 1 1/2 TBSP


GARLIC CLOVES-  5 NOS


CUMIN SEEDS-  3/4  TSP

 

 

 OTHER  INGREDIENTS


LADY'S  FINGER/  OKRA-  8-9 NOS


TAMARIND-  LEMON SIZE


TURMERIC POWDER-  1/4 TSP


CHILLI POWDER- 3/4 TSP


CORIANDER POWDER- 1 1/2 TSP


SAMBAR POWDER-  2 TSP


SALT TO  TASTE

 

 

FOR SEASONING


SESAME OIL- 2 TSP


URAD DAL- 1 TSP


MUSTARD- 1 TSP

 

CUMIN SEEDS- 1 TSP


FENUGREEK- 3/4 TSP


RED CHILLIES- 2 NOS 

 

METHOD


In a pan add a 4 tsps  of oil and add chopped lady's finger and fry till becomes crisp and keep it aside.


In the same pan fry chopped tomatoes,chopped onions, cumin,garlic cloves,coconut gratings till the raw smell goes off. Grind to fine paste on cooling using little water.


Soak tamarind in warm water and extract syrup.

 

In a pan add a tbsp of oil and transfer the ground contents and simmer in mild heat. Add salt,turmeric powder,coriander powder,chilli powder,sambar power and saute till the spice powder blends well with the paste.


Add tamarind syrup over sauteed paste and boil well till raw smell of the tamarind goes off completely.


Now add the fried lady's finger and boil for few minutes and switch off.


Prepare seasoning by heating  sesame oil. Add mustard when it starts to splutter add urad dal,fenugreek seeds,cumin,curry leaves and switch off.

Add the seasoning to the kulambu and mix well.

 

 

 

 

 

SNAKE GOURD KOOTU

 

 

I would term this kootu as 'one pot  ' recipe, as all the ingredients are combined together in a pressure cooker and tempered with a simple seasoning . This kootu can be prepared with any veggie. 

 

 

INGREDIENTS

 

SNAKE GOURD- 5OO GRAMS

 

TOOR DAL- 1 1/2 TBSP

 

MOONG DAL- 1 1/2 TBSP

 

GRAM DAL- 1 1/2 TBSP

 

RED CHILI POWDER- 1 TSP

 

CORIANDER POWDER- 1 1/2 TSP

 

CRUSHED GARLIC CLOVES- 4 NOS

 

MINCED GINGER- 3/4 TSP

 

GREEN CHILLIES SLIT- 3 NOS

 

ASAFOETIDA- 1/2 TSP

 

ONION CHOPPED- 2 NOS

 

CHOPPED TOMATOES- 2 NOS

 

TURMERIC POWDER- 1/4 TSP

 

SALT  TO TASTE

TEMPERING

OIL-  3 TSP 

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG.

METHOD

Wash,wipe and chop snake gourd and keep it aside.

Soak gram dal in water for thirty minutes.

In a pressure cook transfer chopped snake gourd,soaked gram dal,moong dal, chilli powder,coriander powder,turmeric powder,salt,ginger,garlic, chopped onions,tomatoes,green chillies,asafoetida.

Add requisite water and pressure cook for four whistles and keep it aside.

In a pan heat oil,add mustard when it starts to splutter,add curry leaves.

Add the cooked contents over the seasoning and simmer for few minutes and switch off.

Garnish with chopped coriander leaves.

LADY'S FINGER / OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA -  650 GRAMS

 

COCONUT  GRATINGS-  1 1/2  TBSP

 

SAMBAR POWDER-  2 TSP

 

SALT TO TASTE

 

TURMERIC POWDER- 1/4  TSP

 

OIL- 1 TBSP

 

 

FOR  TEMPERING

 

OIL- 2 TSP

 

MUSTARD -  1 TSP

 

CURRY LEAVES- 1 SPRIG

SPLIT URAD DAL- 1 TSP

PROCEDURE

Wash,wipe and chop lady's finger and keep it aside for thirty minutes. 

After thirty minutes, fry the chopped veggie in 1 tbsp of oil. When it is three- fourth cooked add salt,and fry well. 

Add sambar powder,turmeric powder,and at last add coconut gratings and mix well.

Prepare the seasoning and transfer it to the prepared curry and blend.

SPICY COW PEA BEANS CURRY

 

 Masala paste in  this recipe can works well with any boiled veggies like cabbage,beans or any kind of legumes. I have tried this combination of ingredients in preparing beans curry and green peas curry. 

 

 

INGREDIENTS

 

STEAMED COW PEA BEANS-  1 CUP

SALT TO TASTE 

INGREDIENTS TO GRIND TO PASTE

ONIONS- 1 NO

TOMATOES- 2 NOS

GINGER- SMALL PIECE

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED- 1 TBSP

PEPPERCORNS- 3/4 TSP

RED CHILLI POWDER- 1 TSP

CUMIN SEEDS- 1/2 TSP

FOR TEMPERING

 

OIL-   1 TBSP

CLOVES- 2 NOS

CINNAMON- 1 NO

PROCEDURE

Wash and soak cow pea beans for two hours and steam cook in pressure for two whistles along with salt and keep it aside.

Grind the ingredients cited in the column 'to grind' in raw form using little water. 

In a pan heat oil and add cloves,cinnamon and add the ground paste,salt over this and saute till the raw smell goes off completely.

Add steamed cow pea beans over the sauteed paste and mix well

Garnish with chopped coriander leaves and serve.

 

GINGER / INJI THOGAYAL

 

 

Thogayal  /  Thuvayal is an authentic chutney prepared in Tamilnadu. But thogayal differs from the chutney in texture and consistency.Thogayal is thick with coarse texture. Usually two kinds of lentil is ground along with coconut/veggies or any veggie peel. Ginger thogayal has immense health benefits as it has goodness of ginger besides pepper and curry leaves. Hence these ingredients aid in digestion and triggers appetite. This thogayal tastes heavenly when mixed with plain rice with a dollop of ghee.

INGREDIENTS

 

 

CHOPPED GINGER-  1  CUP 

                                         

GRAM  DAL-  4  TSP

 

URAD DAL-   4  TSP 

                                                    

PEPPERCORNS-  1/2   TSP

 

GREEN CHILLIES- 3 NOS

 

JAGGERY POWDERED- 1  TSP                                     

 

TAMARIND-  GOOSEBERRY SIZE

 

SALT TO TASTE

 

CURRY LEAVES- 1 SPRIG

 

OIL-  3 TSP

 

 

 METHOD

 

Soak ginger in water and wash off the impurities. Wipe and peel the skin thoroughly. Chop the peeled to rough pieces and keep it aside.

In a pan add 2 tsp of oil and when it is hot,add chopped ginger pieces and saute for few minutes and switch off.

In the same pan add remaining oil and saute lentils,chopped green chillies,peppercorns,tamarind,curry leaves till the ingredients turn crisp and switch off. Allow the ingredients to cool.

In a mixer jar add all the roasted ingredients,fried ginger pieces,salt,jaggery,water and grind to coarse thick paste. 

 

 

 

POTATO / URULAIKIZHANGU IDICHA MASALA

 

This is an interesting dish, wherein the roasted ingredients are coarsely pounded and mixed with the potatoes. Pounding ingredients in mortal and pestle gives best results. Since it is a tedious process, I grind it in the mixer jar. The coarse texture provides the crunch and makes it a flavorsome accompaniment for lemon rice, curd rice,jeera rice and plain rice. This curry can be prepared in two different methods. In first method,blanched, deep fried potatoes is tossed over the powdered ingredients. In the second method boiled potatoes is blended with  the coarse powder. I have chosen the second method. Hence incorporated steamed potatoes.

 

INGREDIENTS TO POUND COARSELY

 

CORIANDER SEEDS -  1 TBSP

 

GRAM DAL-  5 TSP 

 

FENNEL SEEDS- 1 TSP

 

CUMIN SEEDS- 1/2 TSP

 

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 5 NOS

OTHER INGREDIENTS

STEAMED POTATOES- 300 GRAMS

 

CRUSHED GARLIC CLOVES- 6 NOS

 

CHOPPED ONIONS- 2 NOS

 

CURRY LEAVES- 1 SPRIG 

OIL- 1 TBSP

SALT TO TASTE

METHOD

Wash and steam potatoes and keep it aside. On cooling take out the peel and chop it to big pieces.

In a pan dry roast all the ingredients cited above and grind to little coarse powder on cooling .

In the same pan add oil. When it is hot,add chopped onions,salt and saute till the onions turn translucent.Now and crushed garlic cloves,curry leaves and saute for few minutes and switch off.

Add chopped potatoes over the sauteed onions.

At last add coarsely ground masala powder and mix well.

PUNJABI BHINDI / PUNJABI STYLE OKRA CURRY

 

INGREDIENTS

 

LADY'S FINGER / OKRA- 500 GRAMS 

ONIONS- 2 NOS

TOMATO- 2 NOS

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 1 1/2 TSP

TURMERIC POWDER-1/4  TSP

GARAM MASALA POWDER- 1 TSP

DRY MANGO POWDER ( AAM CHUR)-  1/2 POWDER

GREEN CHILLI PASTE- 1/2 TSP

GINGER GARLIC PASTE- 3/4 TSP 

KASOORI METHI CRUSHED- 1/2 TSP

SALT TO TASTE.

CHOPPED CORIANDER LEAVES FOR GARNIHING

OIL- 1 1/2 TBSP

CUMIN SEEDS- 1 TSP

METHOD

Wash,wipe and chop ladys finger and keep it aside. In a pan heat oil and shallow fry veggie till its crisp and switch off.

Take out the fried veggie and in the same pan add remaining oil and add cumin seeds,chopped onions,salt saute till it turns translucent.

Add green chilli paste,ginger garlic paste and saute till the raw smell of the paste goes off.

Add chopped tomatoes and saute till tomatoes turn mushy.

Add turmeric powder,chilli powder,coriander powder,aam chur powder and simmer in mild heat till the spice powders blend well.

At last add garam masala powder and saute in mild heat for a minute and switch off.

Now transfer the fried lady's finger to the sauteed masala paste and mix well.

Add crushed kasoori methi and chopped coriander leaves over the veggie and serve.

 

 

 

 

 

 

MASALA DAL ( METHOD 2 )

 In this dish, I have incorporated four different kinds of lentils. You can even use two kinds of lentils. But the combination of different flavours enhances the taste and makes it a nutritious meal. Besides chapati,puri,phulka this dal goes well with rice.

 

 

INGREDIENTS

 

TOOR DAL-  1/4 CUP

GRAM DAL- 1/4 CUP

SPLIT MOONG DAL- 1/4 CUP

MASOOR DAL- 1/4 CUP

 

 

INGREDIENTS TO GRIND TO PASTE

 

CORIANDER SEEDS-  4 TSP

CUMIN SEEDS-   1/4 TSP

PEPPERCORNS-  1/4 TSP

RED CHILLIES-  4 NOS

CLOVES- 2 NOS

CINNAMON- 1 SMALL 

MINCED GINGER- 1/4 TSP

GARLIC CLOVES- 4 NOS

 

OTHER INGREDIENTS

 OIL- 1 TBSP

GHEE- 2 TSP

GRATED ONIONS- 2 NOS

CHOPPED TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CORIANDER LEAVES FOR GARNISHING

METHOD

Wash gram dal and soak it for one hour. After one hour,take soaked gram dal and other lentils and add 2 1/2 cups of water,turmeric powder,salt and a teaspoon of oil and pressure cook for 4-5 whistles and switch off and allow to cool.

 

In a mixer grinder grind all the ingredients cited in the column 'to grind ' in raw form and keep it aside.

 

In a  pan add oil and ghee and heat it. Add grated onions,salt,and saute well till the raw smell goes off. Over this add ground masala paste and saute well till the oil starts leaving the sides of the pan.

 

Add chopped tomatoes,and saute till the tomatoes turns mushy. Add water to the mixture and simmer in mild heat and switch off.

 

Add steamed lentils over the masala paste and mix well. Garnish with chopped coriander leaves. 

 

 

 

 

VANGI BATH / BRINJAL RICE

 Vangi bath or brinjal rice is my favorite rice preparation from the Karnataka cuisine. At first glance,you tend to mistake it for puliyotharai a tamarind based rice dish. But on tasting you can really make out the difference.I always use freshly ground vangi bath powder. Because when you use stocked powder,the vigor of powder is lost during storage. Its better to use the slender purple/green brinjal variant.

 

INGREDIENTS FOR VANGI BATH POWDER

 

CORIANDER SEEDS- 1 1/2 TBSP

GRAM DAL-  6 TSP

URAD DAL- 6 TSP

DRY COCONUT- 2 TBSP

FENUGREEK SEEDS- 1/4 TSP

CUMIN SEEDS- 1/2 TSP

PEPPERCORNS- 1/2 TSP

RED CHILLIES- 10 NOS

CLOVES- 4 NOS

CINNAMON- 2 NOS

CARDAMOM- 3 NOS

JAVITRI- 1 NO

POPPY SEEDS- 1 TSP

 

 

 

OTHER INGREDIENTS

 

 BRINJAL- 2-3 NOS

TAMARIND- GOOSEBERRY SIZED

COOKED RICE- 2 CUPS

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

JAGGERY POWDERED- 2 TSP

 

 

FOR TEMPERING

 

OIL- 1 1/2 TBSP

MUSTARD- 1 TSP

PEANUT- 3 TSP

GRAM DAL- 1 TSP

URAD DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES-  2 NOS

CUMIN SEEDS- 1 TSP

METHOD

 

Wash and chop brinjal lengthwise and immerse the chopped brinjal in water and keep it aside.

Soak tamarind in warm water and extract syrup.

In a pan add 2 tsp oil and roast all the ingredients cited under vangi bath ingredients list. Allow the contents to cool and blend to a little coarse powder.

In the same pan add 1 1/2 tbsp oil and fry chopped brinjal and keep it aside.

In the same oil add all the ingredients listed in the 'tempering column'.

Pour the tamarind syrup over the seasoning along with salt,jaggery,  turmeric powder. Boil till the raw smell of the syrup goes off.

Now add in 4 tsp of vangi bath powder,fried brinjal and simmer in mild heat and switch off.

Add cooked rice to the tamarind paste and mix thoroughly till the paste coats well with the rice grains.

Serve with fryums/ chips and raita.

 

 

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SIMPLE N EASY MAJJIGAE HULI / MOR KUZHAMBU

 

This is one of my preferred go-to dishes when running short of veggies. When you are feeling drained and not in the mood to cook,you  can opt for this. When I ventured into cooking,this was the first dish I learnt. You have to be careful while preparing the seasoning. When the seasoning gets burnt,the taste of dish gets marred altogether. Make sure that the buttermilk is slightly sour as it lends a nice flavour to the dish. This more kuzhambu goes well with plain rice with a dollop of ghee.

 

INGREDIENTS

 

BUTTER MILK- 2 CUPS

 GRAM FLOUR- 3 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

FOR TEMPERING

OIL- 4 TSP

MUSTARD- 1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 1 NO

GREEN CHILLIES- 2 NOS

CHILLI POWDER- 1/4 TSP

TOOR DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

In a vessel whisk buttermilk along with gram flour,salt and turmeric powder till it blends to a smooth mixture. If its thick then you can dilute it with water.

In a pan heat oil. When it is hot add mustard. When mustard starts to splutter,add toor dal,red chillies,curry leaves,asafoetida,green chillies,chilli powder . At last add in fenugreek seeds and switch off.

Take care not to burn the ingredients while seasoning. Hence always keep the flame in sim.

Over the seasoning pour the butter milk mixture and simmer in mild heat for few minutes and switch off.