POTATO CURRY FOR MASALA DOSA

 

 

 

 

 

 

  Ubiquitous masala dosa,is loved by all in India and around the globe. The crispy masala dosa with humble potato filling tastes heavenly. This curry can be prepared with ease at home. Besides dosa,this curry goes well with puri,chapati and bread.

 

 

INGREDIENTS

 

POTATO-  300 GRAMS

 

ONIONS- 2 NOS

 

GREEN CHILLIES- 3 NOS

 

GINGER GRATINGS- 1 TSP

 

OIL- 4 TSP

 

GRAM DAL- 1 TSP

 

SPLIT URAD DAL-1 TSP

 

CURRY LEAVES- 1 SPRIG

 

CUMIN SEEDS- 1 TSP

 

TURMERIC POWDER- 1/2 TSP

 

ASAFOETIDA- 1/4 TSP

 

SALT TO TASTE

 

 

 

METHOD

 

Wash,peel and chop potatoes and steam cook for 2 whistles and switch off. Take care not to cook it to mushy consistency.

 

Heat oil in pan. Add mustard,when it starts to splutter,add gram dal,split urad dal,cumin seeds,asafoetida,chopped onions,salt and fry till the onions turn translucent.

 

Add turmeric powder,slit green chillies,curry leaves,ginger gratings, and fry well for a minute till  the raw smell of the turmeric powder goes off and then switch off.

Slightly mash the boiled potatoes and add it over the fried ingridients and mix well in mild heat for a couple of seconds and switch off.

Garnish with chopped coriander leaves.

 

 

SWEET POTATO CURRY

 

 

 

 Sweet potato,is a good source of Vitamin A,B and C. This fibrous tuber,is good source of antioxidants too. Many dishes like curry,kheer,halwa,karakuzhambu can be prepared using this veggie.The sweet taste of this veggie,makes the dish very flavoursome.

INGREDIENTS

SWEET POTATO-  500 GRAMS

ONION- 2 NOS

TOMATO- 2 NOS

GARLIC CLOVES- 4 NOS

 

COCONUT GRATINGS- 1 1/2 TBSP

CHILLI POWDER- 1 TSP

TURMERIC POWDER-1/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 1 SPRIG

OIL- 1 TBSP

SALT TO TASTE.

 

 

METHOD

 

Wash sweet potatoes thoroughly and chop it to big pieces with the skin and keep it aside. Unlike,the potatoes,this veggie cooks very fast. Hence you can even cook it directly.

I cooked it in a pressure cooker. Transfer the chopped the chopped potatoes to a pressure cooker along with salt and water and cook for one whistle and switch off.

On cooling,remove the lid and take out the peel from the steamed veggie and keep it aside.

Heat oil in a pan and add cumin seeds.When it starts to splutter,add chopped onions,curry leaves,minced garlic cloves,salt and fry till the onions turn translucent.

Now add in the chopped tomatoes and fry till it turns mushy in consistency. Add all the spice powders and saute well.

Add little water to prevent the powders from getting burnt.

Now transfer the steamed potatoes over the sauteed ingredients and mix in mild heat for two seconds after adding coconut gratings and switch off.

GINGER THOKKU

 Thokku,is a kind of South Indian pickle prepared from veggies. Unlike the pickle,veggies are either grated,or ground to paste and sauteed in oil. I always prepare this thokku,when ginger is in abundance.

 

INGREDIENTS

 

GINGER- 1 CUP CHOPPED

 

RED CHILLIES-6-7 NOS

 

FENUGREEK- 3/4 TSP

 

CUMIN SEEDS- 1/2 TSP

 

JAGGERY POWDERED- 2 1/2 TSP

 

TAMARIND- SMALL PIECE

 

SESAME OIL- 1 TBSP

 

ASAFOETIDA- 1/2 TSP 

SALT TO TASTE

METHOD

Wash ginger thoroughly, and peel the skin. Chop the peeled ginger to big chunks and keep it aside.

In a pan,add a tsp of oil and fry red chillies,fenugreek seeds,cumin seeds,till the ingredients turn crisp.

In the same pan add another tsp of oil and fry the chopped ginger pieces,tamarind . Allow the ingredients to cool.

In a mixer jar,add fried red chillies,cumin seeds,fenugreek seeds and grind to fine powder.

Now add the sauteed ginger,water,salt over this and grind to fine paste.

 

Add a tbsp of sesame oil in a pan and heat it. Add asafoetida and ground paste and simmer in mild heat.

 

Add jaggery,and keep stirring till the paste thickens and then switch off.  

MANATHAKKALI KEERAI KOOTU

 The English name for Manathakkali keerai,is Black night shade. This greens, has vast medicinal properties. It is an excellent home remedy for the ulcers of the mouth and stomach. It is rich in essential minerals,vitamins and antioxidants. Both the berries and leaves are used in cooking. The ripe berries are sun dried and incorporated in many preparations. 

Though a perennial shrub, it is rarely spotted in the markets. The leaves have a slight bitter flavour. Hence my mom always adds coconut gratings and jaggery to minimize the bitterness while preparing curry. In this recipe,I have combined the greens with split yellow lentils. Hence this kootu combines the goodness of the lentil and the greens. Thus is an appropriate dish to beat the summer heat.

INGREDIENTS

MANATHAKKALI KEERAI-  1 BUNCH

MOONG DAL-  1 CUP

ONION- 2 NOS

TOMATO- 2 NOS

GREEN CHILLIES- 2 NOS

RED CHILLI POWDER- 1/2 TSP

 

GARLIC CLOVES- 2 NOS ( MEDIUM) 

TURMERIC POWDER-1/4 TSP

SALT TO TASTE

FOR GRINDING

COCONUT GRATINGS- 1 1/2 TBSP

GARLIC CLOVES- 2 NOS ( MEDIUM)

FOR SEASONING

SESAME OIL- 1 TSP

RED CHILLIES- 1

URAD DAL- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

METHOD

Wash and chop the leaves  roughly and discard the stem portion. Add a tsp of cooking oil in pan and heat it. Now transfer the greens to the pan and add salt and saute till it shrinks and keep it aside.

In a pressure cooker,add moong dal,slit green cillies,chopped tomatoes,onions,minced garlic,chilli powder,salt,turmeric powder and water and cook for 4 whistles and switch off.

On cooling,remove the pressure cooker lid,add sauteed greens,coconut paste and simmer in mild heat till the paste blends well with the lentil.

At last add the seasoning to the kootu and serve.

RAGI FLOUR UPMA.

 

 

INGREDIENTS

 

RAGI FLOUR-  2 CUPS

 

RICE FLOUR- 2 TBSP

 

WATER- 3 CUPS

 

SALT TO TASTE

 

SESAME OIL- 1 TBSP

 

ONION CHOPPED- 2 NOS

 

MUSTARD- 1 TSP

 

CUMIN SEEDS- 1 TSP

 

CURRY LEAVES- 1 SPRIG

 

GINGER GRATED- 1 TSP

 

GREEN CHILLIES- 2 NOS

 

COCONUT GRATINGS- 1 TBSP 

METHOD

Dry roast ragi flour along with rice flour till nice aroma emanates.Keep the roasted flours aside.

Heat sesame oil in a pan . Add mustard. When it starts to splutter,add cumin seeds. Add curry leaves,chopped onions,salt and saute till the onions turn translucent.

Add green chillies,ginger gratings and fry for few minutes. Heat two cups of water.

Pour the boiling water over the sauteed ingredients and reduce the flame.

Sprinkle the roasted flours over the hot water. Keep stirring in mild heat till the flour absorbs the water completely and becomes a lump.

Now add in the coconut gratings over the boiled flour and mix thoroughly in low flame and switch off.

BADANEKAYI GOJJU

Badanekayi gojju,is an authentic tamarind based gravy prepared in Karnataka.Badanekayi,is Kannada word for brinjal and gojju refers to gravy prepared with tamarind. This gojju goes well with plain rice,pongal and curd rice.

INGREDIENTS FOR GOJJU POWDER

CORIANDER SEEDS- 6 TSP

GRAM DAL- 3 TSP

URAD DAL- 3 TSP

RED CHILLIES- 6 NOS

FENUGREEK SEEDS- 1/4 TSP

COCONUT GRATINGS- 2 TBSP

 

ASAFOETIDA- 3/4 TSP

 

 

 

FOR TEMPERING

 

SESAME OIL- 1 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG

SPLIT URAD DAL- 1 TSP

ASAFOETIDA- 3/4 TSP

 

OTHER  INGREDIENTS

BRINJAL ( MEDIUM SIZE)-- 5 NOS

TAMARIND- LEMON SIZE

SALT TO TASTE

JAGGERY- 1 TSP

TURMERIC POWDER- 1/4 TSP

 

OIL- 1 TBSP

 

 

 METHOD

Soak tamarind in warm water and extract syrup and keep it aside.

Add a tsp of oil and add roast coriander seeds,gram dal,urad dal,asafoetida,red chillies,fenugreek till the ingredients turn crisp. Allow the ingredients to cool.

In the same pan fry coconut gratings and switch off. Grind the roasted ingredients along with coconut gratings to a little coarse powder.

Add a tbsp of oil and fry the chopped brinjals. Pour tamarind syrup over the sauteed veggie. Add turmeric powder,salt,jaggery powder and boil well till the raw smell of the syrup goes off.

Now add the gojju powder and simmer in mild heat till the syrup thickens. At this stage,switch off the stove.

Prepare the seasoning and add to the hot gojju and serve with white rice.

 

 

INSTANT RAVA ADAI

In one of my posts,I had explained the recipe of rava adai,prepared by combining ground lentils with rava. . But this recipe is quite different ,from the one I had posted,as it can be readily prepared. This adai can be prepared with staple ingredients at home. You can even add veggies to the batter to make it nutritious.

 

 

INGREDIENTS

RAVA/ SEMOLINA-  2 CUPS

CURD- 1 CUP

GRAM FLOUR-1/2 CUP

RICE FLOUR-  2 TBSP

ONION CHOPPED- 2 NOS

CHILLI POWDER- 3/4 TSP

ASAFOETIDA- 1/2 TSP

CORIANDER LEAVES CHOPPED- 1 TBSP

CURRY LEAVES- 1 SPRIG

CUMIN SEEDS- 1 TSP

SALT TO TASTE

OIL FOR COOKING

WATER FOR MIXING BATTER

 

METHOD

In a wide bowl add curd,salt and rava and mix well. Allow it to rest for twenty minutes.

After twenty minutes,add rice flour,gram flour,salt coriander leaves,curry leaves,asafoetida,chilli powder,chopped onions and mix well.

 

Allow it to rest for ten minutes.

 

Apply oil on the pan and heat it. Using a ladle,slowly spread the batter on the pan.

Add oil on the sides and over the surface of the adai.

Cook on both the sides.

BEERAKAYA KURA ( ANDHRA STYLE RIDGE GOURD CURRY)

 Beerakaya is Telugu word for ridge gourd and kura is curry. This gourd has host of health benefits.It is helpful in weight loss,cures anemia and good for vision. This veggie is widely used in Andhra cuisine.After using the veggie,I always retain the peel for preparing chutney.

INGREDIENTS

RIDGE GOURD-  850  GRAMS

ONIONS- 2 NOS

TOMATOES-2 NOS

GARLIC CLOVES- 6-7 NOS

CUMIN SEEDS- 1 TSP

OIL- 1 TBSP

 

TURMERIC POWDER- 1/4 TSP

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES

SALT TO TASTE

 

INGREDIENTS TO ROAST & GRIND

CORIANDER SEEDS- 6 TSP

GRAM DAL-  4 TSP

GROUNDNUT-  4 TSP

RED CHILLIES-6 NOS

FENUGREEK- 3/4 TSP

METHOD

Take a pan and add a tsp of oil and roast all the ingredients cited under the column "to roast and grind". On cooling,grind the ingredients to little coarse powder and keep it aside.

Peel the skin from the ridge gourd and chop to big chunks. Prior to using,always check for bitterness in the veggie.

Add oil in a pan and add cumin seeds. When it starts to splutter,add chopped onions,tomatoes,curry leaves and chopped ridge gourd.

Add salt and cover with a lid. After the veggie softens,add turmeric powder,ground powder and simmer in mild heat for few minutes.

Switch off and garnish with chopped coriander leaves.

SWEET RAGI KOOZH

 In my previous post,I had elucidated, the method for preparing salt version of ragi koozh/ porridge. There is a sweet version of this porridge too. This my most favourite version as well. It tastes more like a payasam or kheer.

 

 

INGREDIENTS

 

RAGI FLOUR- 1 CUP

 

WATER- 5 CUPS

 

MILK- 1 1/2 CUPS

 

JAGGERY- 3/4 CUP

 

CARDAMOM POWDER- 1/2 TSP

 

 

 

METHOD

 

Dry roast flour till nice aroma emanates.  

Mix ragi flour in 5 cups of water thoroughly without lumps. Transfer the mixture to a pan.

Keep stirring the mixture in mild heat till the mixture thickens and the colour changes to dark brown.

In another pan,melt jaggery.Now pour the ragi flour mixture and milk over the melted jaggery.

Keep stirring in mild heat till the mixture blends well.

At last add cardamom powder and mix well.

 

 

 

 

RAGI KOOZH ( FINGER MILLET PORRIDGE )

 Ragi Koozh or Finger millet porridge is a simple yet nutritious health drink. It is often referred to as Aadi koozh ,as it is prepared at temples during Tamil month of Aadi and distributed to the devotees. In many villages,this porridge is had for breakfast. Some even combine raw rice. But the recipe,I learnt only involves only ragi flour. The combination of shallots,green chillies and curd makes this porridge really yummy. This porridge is an excellent summer coolant.

INGREDIENTS

RAGI FLOUR- 2 CUPS

WATER- 4 CUPS

CURD/BUTTER MILK- 2 CUPS

CHOPPED SHALLOTS-  1 1/2 TBSP

CHOPPED GREEN CHILLIES-  3 NOS

CHOPPED CURRY LEAVES- 1 SPRIG

SALT TO TASTE

METHOD

Mix 2 cups of ragi flour in 4 cups of water thoroughly. Now transfer the mixture to a pan and keep stirring in mild heat.

 

As you keep stirring,you will notice the flour turning thick in consistency and the colour too changes to dark brown. 

At this stage,switch off the stove and allow the ingredients to cool.

Take the cooled ,boiled flour in a wide vessel and mix with little water and close the lid . Leave it at room temperature for 7-8 hours.

Fermentation process imparts sour flavour to the porridge.

In a bowl add chopped shallots,green chillies,curry leaves,curd,salt and water and mix well.

Now add the curd mixture to the fermented ragi flour mixture and whisk it thoroughly.