Masal Vada Kurma

Masal Vada Kurma Ingredients:

Kurma ingredients:

1. Onion- 1 sliced
2. Tomato-1/2chopped
3. Ginger – 1 inch piece
4. Garlic - 3
5. Green chillis-6
6. Garam masala powder-1tsp
7. Turmeric-1/4tsp
8. Grated coconut-2tbsp
9. Green chillis-6
10. Fennel seeds (sompu)-1/2tsp
11. Salt to taste
Masal vada ingredients:
1. Channa dal – 2 cups
2. Green chillies – 2
3. Red chillies – 2
4. Fennel seeds – 1 tsp
5. Ginger - small piece
6. Coriander seeds – 1 tsp
7. Onion – 1 (finely chopped)
8. Coriander leaves – few (chopped)
9. Curry leaves – few (chopped)
10. Salt – to taste
11. Oil – for deep frying

Masala Vada Kurma Preparation:

Take a pan and heat with 2 tbsp of oil.

Fry onions and green chillies together in oil.

Then make a paste with fried onions, green chillies, ginger and garlic.

Keep aside.

Again make a paste with coconut and fennel seeds (sompu).

Now heat the same pan with 4 tsp of oil and add the ground onion paste and fry well.

Then add the coconut paste and chopped tomatoes.

Fry until the raw smell disappears.

Add turmeric powder, garam masala and salt.

Combine well.

Now add 1 or 2 cups of water.

Cover with a lid and cook for 10 mins.

Then add the fried masal vada.

Serve with plain white rice, Roti, Paratha, etc...

Masal vada preparation:

Soak the dal for 2 hours.

Wash and drain the water.

Grind channa dal along with red chillies, coriander seeds, ginger and salt.

Grind coarsely and keep it aside.

Mix with chopped onions, chopped green chillies, coriander leaves, curry leaves and fennel seeds.

Adjust the salt.

Heat oil in a pan Take a lemon size ball of batter and flatten it with your palms on a plastic sheet.

Drop the flattened balls into the oil and fry until it turns into light golden brown colour.

Drain the excess oil.

Add the fried vadas in kurma directly.

Mushroom masala

Mushroom masala ingredients:

1. Mushrooms - 1 small box
2. Onion- 1 sliced
3. Tomato puree - 1/2 small cup
4. Ginger - 1"
5. Garlic - 3 flakes
6. Red chilli powder - 1 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Garam masala - 1 tsp
10. Cinnamon - 1"
11. Cardamom - 2 pods
12. Cloves - 2
13. Coriander leaves - for garnishing
14. Oil- 1 tbsp
15. Salt - to taste

Mushroom masala preparation:

Clean, wash and slice the mushrooms and keep aside.

Take a pan and heat with oil.

Add sliced onion and saute till they become transparent.

Remove from heat and allow it to cool for sometime.

Then make a paste and keep aside.

Then heat the same pan with remaining oil.

Add cinnmon, cardamom and cloves.

When they start to crackle add the onion paste.

Saute for few mins, add tomato puree and again saute for few mins or the oil separates from the mixture.

Then add ginger garlic paste and saute till the raw smell disappears.

Add chilli powder, coriander powder and turmeric powder, saute for a min.

Now add sliced mushrooms, little quantity of water and required quantity of salt and garam masala powder.

Combine well and cover with a lid.

Cook on low flame till the mushrooms become tender.

Finally garnish with coriander leaves and serve hot with roti, paratha etc...

Gutti vankaya

Gutti vankaya ingredients:

1. Brinjal – 7 (medium size)
2. Tamarind – small lemon size
3. Red chilli powder – 2 tsp
4. Turmeric powder – ¼ tsp
5. Mustard seeds – ½ tsp
6. Curry leaves – 10
7. Salt – to taste
8. Oil – 5 tbsp

Paste ingredients:

1. Onion – 1
2. Ginger – 1 inch piece
3. Garlic flakes – 3
4. Cinnamon – 1 inch stick
5. Cloves – 2
6. Cumin seeds – 1 tsp
7. Channa dal – 1 tbsp
8. Red chillies – 4
9. Coriander seeds – 3 tsp
10. Dry coconut – small piece

Stuffed Brinjal Preparation:

Dry roast the channa dal, dry coconut, coriander seeds and red chillies.

Now make a paste the dry roast items with onion, ginger, garlic, cinnamon, cloves and cumin seeds.

Now take the washed brinjals and slit into + shape.

Stuff them with the paste.

Keep the remaining paste for the gravy.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves.

Sauté for few seconds.

Add the remaining paste, turmeric powder, chilly powder, tamarind pulp and salt.

Combine gently.

Now add 1 cup of water.

Let it cook for few mins.

Then add the stuffed brinjals one by one.

Once again combine gently.

Cover with a lid and cook for 10 mins in a low flame.

Finally garnish with coriander leaves and remove from the stove.

stuffed brinjal curry is ready to eat.

Serve with plain white rice, roti or paratha.

Drumstick Brinjal Sambar

Drumstick Brinjal Sambar ingredients:

1. Toor dal – ½ cup
2. Tamarind – half lemon size
3. Onions – 1 sliced
4. Tomato – 1 chopped
5. Vegetables – drum stick & brinjal or as you wish
6. Sambar powder – 2 tbsp
7. Mustard seeds – 1 tsp
8. Curry leaves – 10
9. Cumin seeds – ½ tsp
10. Fenugreek – ¼ tsp
11. Oil – 2 tbsp
12. Coriander leaves – for garnishing
13. Salt – to taste

Sambar Preparation:

Clean and wash the toor dal.

Pressure cook for 3 whistles.

Soak the tamarind in water for 30 mins and squeeze the juice.

Cut the drumstick into 3 inch pieces.

Cut the brinjal into 3 inch lengthwise piece.

Put the brinjal pieces in water.

Now take a pan and heat with oil.

Add mustard seeds.

When they start to crackle add cumin seeds and fenugreek.

Then add onions, tomato, vegetables and curry leaves.

Sauté until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powder.

Fry for few seconds.

Then add sambar powder and mix well.

Saute for few seconds.

Now add the tamarind juice and salt.

Allow it to boil.

Then add the cooked and mashed toor dal.

Add water if required.

Stir well and cook on low flame for 5 to 10 mins.

Finally garnish with coriander leaves.

Serve hot with rice, papad and potato roast.

Channa masala

Channa masala ingredients:

1. White channa – 1 cup
2. Onion – 1 finely chopped
3. Tomato – 1 finely chopped
4. Ginger garlic paste – 1 tsp
5. Chilli powder – 1½ tsp
6. Turmeric powder – ½ tsp
7. Garam masala - 1 tsp
8. Oil – 3 tbsp
9. Salt – to taste
10. Cardamom – 2
11. Cinnamon – ½ inch piece
12. Cloves – 2
13. Coriander leaves - for garnishing

2. Channa Preparation:

Soak the channa overnight and pressure cook for three to four whistles with salt.

Take a pan and heat with 3 tbsp of oil.

Add cinnamon, cardamom and cloves.

Sauté for few seconds.

Then add chopped onions.

Fry till they turn into golden brown colour.

Then add ginger garlic paste and sauté till the raw smell disappears.

Now add the chopped tomatoes.

Sauté till the tomatoes are smashed.

Then add chilli powder and turmeric powder.

Sauté for few seconds.

Now add the cooked channa, garam masala and cook for few mins.

Finally garnish with coriander leaves.

Serve hot with paratha, roti or batura.

Cabbage Channa dal

Cabbage Channa dal ingredients:

1. Cabbage – ½ kg
2. Channa dal – 1 cup
3. Onion (medium size) – 1 finely chopped
4. Tomato – 1 finely chopped
5. Green chilli – 2 or to taste
6. Ginger – 1 inch piece
7. Garlic flakes – 3
8. Chilli powder – 1 tsp or to taste
9. Turmeric powder – ½ tsp
10. Mustard seeds – 1 tsp
11. Oil – 2 tbsp
12. Salt – to taste
13. Curry leaves – few
14. Coriander leaves – for garnishing

Cabbage Dal Preparation:

Cut the cabbage into medium size thin strips.

Clean and wash the channa dal.

Now pressure cook cabbage and channa dal with 1 cup of water for 1 whistle and keep it aside.

Make a paste with ginger garlic and green chilli and keep it aside.

Take a deep pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves and onion.

Sauté for 5 mins.

Then add chopped tomatoes.

Sauté till the tomatoes become juicy.

Add ginger garlic paste and sauté till the raw smell disappears.

Then add chilli powder and turmeric powder.

Sauté for a second.

Now add the cooked cabbage and channa dal.

Add salt and combined well.

Now cover with a lid and cook on low flame for 5 mins.

Adjust salt and remove from heat.

Finally garnish with coriander leaves.

Serve hot with rice, roti, etc…

Bottle gourd dal

Bottle gourd dal ingredients:

1. Toor dal -1/2 cup
2. Bottle gourd - 1 (small size)
3. Tomato - 1 chopped
4. Onion - 1/2 chopped
5. Green chillies - 4 to 6
6. Turmeric powder - ¼ tsp
7. Salt - to taste
8. Tamarind - half lemon size

Seasoning ingredients:

1. Onion - 1/2 chopped
2. Mustard seeds - ¼ tsp
3. Cumin seeds - ¼ tsp
4. Fenugreek or methi seeds - 10
5. Curry leaves - few
6. Asafoetida - a pinch

Sorakaya Pappu Preparation:

Peel and cut the bottle gourd into small pieces.

Clean and wash the dal.

Now add bottle gourd pieces, toor dal, onions, tomatoes, green chillies, and tamarind and turmeric powder in a cooking vessel and cook till the dal becomes tender.

(If you want you can do this in a pressure cooker also. 2 to 3 whistles are enough)

Switch off the stove. Now take a separate pan and heat with 1 tsp of oil.

Add mustard seeds, cumin seeds, curry leaves and asafoetida.

When they start to crackle add the chopped onions.

Fry till they become to light brown colour.

Now add the cooked dal and adjust the salt.

Sorakaya pappu is ready.

Serve with plain white rice or roti.