BHINDI POUNDED MASALA CURRY

INGREDIENTS TO POWDER COARSELY

CORIANDER SEEDS- 1/2 TBSP

GROUNDNUTS-1 TBSP

URAD DHAL- 6 TSP

GRAM DHAL-4 TSP

FENNEL SEEDS- 3 TSP

CUMINS SEEDS- 1 TSP

CURRY LEAVVES-1 SPRIG

OTHER INGREDIENTS

LADY'S FINGER- 400 GRAMS                          

ONION-2 NOS

TOMATO- 2 NOS

GARLIC CLOVES-6 NOS

CHILI POWDER-2 TSP

SALT ACCORDING TO TASTE

OIL-2 TBSP


PREPARATION

In a pan heat 2 tsp oil and roast all the ingredients cited in the column to powder.After roasting allow the ingredients to cool and grind to coarse powder and keep it aside.In the same pan heat 2 tbsp oil add onion,crushed garlic cloves along with chopped lady's finger and close the lid when its 3/4th cooked add the chopped tomatoes,salt and saute well then add chili powder and saute till the raw smell of the powder goes off.At last add the coarse powder and mix well.

POTATO BRINJAL GARLIC CURRY

INGREDIENTS TO GRIND

COCONUT GRATED- 1 1/2 TBSP

RED CHILIES- 7 NOS

GARLIC CLOVES- 5 NOS

CURRY LEAVES-


OTHER INGREDIENTS

BRINJAL- 200 GRAMS

POTATO- 150 GRAMS

ONION- 2 NOS

CUMIN SEEDS- 1 TSP

TURMERIC POWDER-1/2 TSP

CURRY LEAVES-1 SPRIG

OIL- 2 TBSP

SALT ACCORDING TO TASTE

PREPARATION

Wash and chop potato and brinjal lengthwise and keep it aside.In a pan heat 2 tbsp oil add cumin seeds when it starts to splutter add onion curry leaves salt,add chopped veggies and close the lid of the pan and reduce the heat to sim and allow the veggie to cook well.When the veggies turn soft add the ground paste and saute for 2 minutes till the raw smell of the paste goes off and the masala blends well with the veggies.

RIDGE GOURD CURRY ANDHRA STYLE

INGREDIENTS TO ROAST AND GRIND

RED CHILIES- 7 NOS


GROUNDNUTS- 1 1/2 TBSP


GRAM DHAL- 4 TSP


URAD DHAL-4 TSP


FENUGREEK SEEDS- 3/4 TSP


ONION- 1 NO




OIL FOR ROASTING-4 TSP







OTHER INGREDIENTS

RIDGE GOURD- 2 NOS


OIL- 2 TBSP


MUSTARD- 1


 CURRY LEAVES-1 SPRIG
                                                                                     
SALT ACCORDING TO TASTE
                                                
                                                                                          

PREPARATION

In a pan   heat 4 tsp and roast all ingredients cited under the column roast and grind till golden brown along with chopped onion and little water and grind to paste and keep it aside.Wash peel and chopped ridgegourd to cubes and keep it aside.In a pan heat 2 tbsp oil and saute diced veggie till soft and transfer the veggie to another container.In the remaining oil add mustard when it starts to splutter add curry leaves and add ground paste salt and saute well add the sauteed veggie to the paste and mix well,garnish with cilantro.

KEERAI KOOTU (Amaranthus lentil gravy)

INGREDIENTS

AMARANTUS -1 BUNCH

ONION- 2 NOS

TOMATOES-2 NOS

GREEN CHILIES-3 NOS

GARLIC CLOVES-8 NOS

TOOR DHAL-1 1/2 CUPS

                                                                              
TURMERIC POWDER-1/2 TSP

CHILI POWDER-1 TSP

SALT ACCORDING TO TASTE

SEASONING

OIL- 1 1/2 TBSP

MUSTARD-1 TSP

CUMIN SEEDS-1 TSP

CURRY LEAVES-1 SPRIG

VADAGAM- 3 TSP


(can be substituted with urad dhal fennel seeds,red chilies)

(Vadagam is mainly used as seasoning in south Indian cuisines like sambar,kootu. Its made of mixing raw onion, raw garlic cloves,mustard,urad dhal,cumin seeds,fennel seeds with castor oil and dried in sunlight for many days till it turns dark brown in colour and then preserved and used for seasoning)

PREPARATION

In a pressure cooker add toor dhal,salt,little oil,minced garlic water and pressure cook till the lentil is half cooked then remove the lid of the cooker add sliced onion,chopped tomato,slit green chilies and cook again till the onion and tomato is mashed then add the chopped amarantus leaves ,turmeric powder,chili powder,and cook for 2 whistles and remove the lid and add the seasoning and mix well.

SPICY STUFFED CHAPATI

FOR THE STUFFING

DRY COCONUT GRATED- 2 TBSP

ROASTED GROUNDNUTS- 2 TBSP

ROASTED SESAME SEEDS- 4 TSP

GARLIC CLOVES- 6 NOS

CHILI POWDER- 3-4 TSP

AAM CHUR POWDER- 1 TSP

SALT ACCORDING TO TASTE


FOR THE CHAPATIS

WHEAT FLOUR- 2 1/2 CUPS

OIL-4 TSP

SALT ACCORDING TO TASTE

WATER FOR KNEADING DOUGH





PREPARATION

In a mixer take all the ingredients cited under stuffing column and grind to powder and keep it aside.Mix oil,salt and little water to the wheat flour and knead the dough and keep it aside.Divide the dough into uniform balls and take each ball and flatten and place 3 tsp of the powder and close tightly so that the powder remains intact.Now roll the stuffed balls into chapatis and heat on tawa and apply ghee/butter and serve.

VAZHUTHANANGA THEEYAL (Kerala Style Egg plant curry)

INGREDIENTS TO ROAST AND GRIND

COCONUT GRATED- 1 1/2 TBSP

ONION SMALL SIZED-1 NO

GARLIC CLOVES-5 NOS

CHILI POWDER- 2 TSP

DHANIYA POWDER- 2 1/2 TSP


TAMARIND- GOOSEBERRY SIZED

JAGGERY POWDERED- 2 TSP

OIL- 3 TSP

In a pan heat 3 tsp oil add grated coconut and saute till brown in colour.In the same oil saute chopped onion,garlic cloves and grind all the ingredients along with tamarind and jaggery to paste using little water and keep it aside


OTHER INGREDIENTS
BRINJAL- 400 GRAMS

ONION- 2 NOS

SEASONING

COCONUT OIL- 2 TBSP

RED CHILIES- 2 NOS

PEPPER- 1 TSP

GARLIC CLOVES- 5 NOS

CURRY LEAVES-1 SPRIG


RED CHILI POWDER- 2 TSP

DHANIYA POWDER- 3 TSP

TURMERIC POWDER- 1/2 TSP

SALT ACCORDING TO TASTE


PREPARATION

In a pan heat 2 tbsp coconut oil add pepper, red chilies,curry leaves,sliced onion,garlic minced,diced brinjal,salt saute well till the brinjal turns soft then add ground paste all the spice powders and saute well 3 minutes till the veggie absorbs all the masala.Switch off and serve.