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.

Beerakaya pappu

Beerakaya pappu ingredients:

1. Toor dal -1/2 cup
2. Ridge gourd - 1 (peel and cut into 1 inch cubes)
3. Tomato - 1 chopped
4. Onion - 1 chopped
5. Green chillies - 4 to 6
6. Turmeric powder - ¼ tsp
7. Tamarind – small lemon size
8. Salt - to taste

Popu or thiragamatha ingredients:

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

Ridge Gourd Dal Preparation:

Clean and wash the dal.

Now add ridge gourd pieces, toor dal, onions, tomatoes, green chillies, and tamarind (clean and wash) 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.

Then mash the cooked items and keep aside.

Now take a separate pan and heat with 4 tsp of oil.

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

When they start to crackle adds the cooked and mashed dal and adjusts the salt.

Serve with plain white rice or roti.

Bagara Baingan

Bagara Baingan ingredients:

1. Brinjals - 6-8
2. Onion - 1, finely sliced
3. Chilli powder - 3/4 tsp or to taste
4. Coriander powder - 3/4 tsp
5. Turmeric powder - 1/4 tsp
6. Ginger garlic paste - 1 tsp
7. Tamarind - small lemon size
8. Mustard seeds - 1 tsp
9. Cumin seeds - 1 tsp
10. Fenugreek seeds - 10 (optional)
11. Cardamom - 2
12. Cinnamon - 2" stick
13. Cloves - 2
15. Bay leaf - 1
16. Curry leaves - few
17. Coriander leaves for garnishing
18. Salt - to taste
19. Oil - 1 tbsp
Ground paste ingredients:
1. Ground net or peanuts - 1/2 cup
2. Seasame seeds - 2 tbsp
3. Coconut powder or fresh coconut - 2 tbsp

Bagara Baigan preparation:

Dry roast the peanuts, seasame seeds and coconut powder.

Make a coarse paste and keep aside.

Soak the tamarind and extract the juice and keep aside.

Cut the brinjals into + shape and put them in cold water.

Now take a pan and heat with oil and add the whole garam masala.

Saute for a second, then add mustard seeds.

When they start to crackle add cumin seeds, fenugreek seeds and curry leaves.

Then add sliced onions and saute till they turn into transparent.

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

Now add the brinjals and cover with a lid and cook on medium low flame for 5-10 mins.

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

Now add the tamarind extract and bring it to boil.

Then add the ground paste and stir well.

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

In-between stir well. So that the curry don't burn.

Finally adjust salt and garnish with coriander leaves.

Now your tasty and yummy bagara baingan is ready to serve.

This goes well with biryani, roti, paratha, etc...

Araithuvitta sambar

Araithuvitta sambar ingredients:

1. Toor dal – ½ cup
2. Tamarind – lemon size
3. Onions – 1 sliced
4. Tomato – 1 chopped
5. Vegetables – as you wish
6. Mustard seeds – 1 tsp
7. Urad dal – 1 tsp
8. Curry leaves – 10
9. Cumin seeds – ½ tsp
10. Fenugreek – ¼ tsp
11. Oil – 4 tbsp

Paste ingredients:

1. Coriander seeds – 2 tsp
2. Channa dal – 2tsp
3. Red chillies – 4
4. Coconut – 2 tsp

Preparation:

Clean and wash the toor dal.

Pressure cook for 3 whistles.

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

Now take a pan and heat with 2 tsp of oil.

Add coriander seeds, red chillies and channa dal.

Fry for few mins.

Now make a paste with coconut and fired dals.

Now add the remaining oil in the same pan and heat.

Add mustard seeds and urad dal.

When they start to crackle add cumin seeds and fenugreek.

Then add onions, tomato, vegetables and curry leaves.

Sauté for few mins.

Now add the tamarind juice and salt.

Allow it to boil.

Then add the cooked toor dal and ground coconut paste.

Stir well and cook for 5 mins.

Finally garnish with coriander leaves.

Serve hot with rice, papad and potato roast.

Aloo peas kurma

Aloo peas kurma or aloo mutter ingredients:

1. Aloo - 2 (cut into cubes)
2. Peas - 1 cup (cooked)
3. Onion - 1 (medium size)
4. Tomato - 1 (medium size)
5. Mustard seeds - 1 tsp
6. Ginger & garlic paste - 2 tsp
7. Chilli powder - 2 tsp
8. Turmeric powder - ½ tsp
9. Coconut milk - 1 cup
10. Garam masala - 1 tsp
11. Oil - 6 tsp
12. Salt - to taste
13. Coriander leaves - few for garnishing

Potato kurma or aloo kurma preparation:

Heat oil in a pan and add mustared seeds.

When they start to crackle add the chopped onions.

Sauté until the onion colour changes to light brown colour.

Then add the chopped tomatoes and ginger garlic paste.

Saute till the raw smell disappears or the oil starts to separate from the mixture.

Now add chilli powder and turmeric powder.

Mix well and add potatoes and salt.

Once again combine well.

Now add coconut milk, cooked peas and little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan

Aloo mutter

Aloo mutter ingredients:

1. Aloo - 2 (cut into cubes)
2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Cloves - 3
5. Ginger - 1 inch piece
6. Garlic - 4 flakes
7. Green chillies - 2
8. Chilli powder - 1 tsp
9. Coriander powder - ½ tsp
10. Turmeric powder - ½ tsp
11. Cumin powder - 1 tsp
12. Garam masala - 1 tsp
13. Oil - 6 tsp
14. Salt - to taste
15. Coriander leaves - few for garnishing

Aloo mutter or aloo peas korma preparation:

Make a paste with onion, tomato, green chillies, ginger and garlic.

Now heat the oil in a pan and add cloves and the paste.

Sauté until the paste colour changes to light brown colour or the oil starts to separate from the mixture.

Now add chilli powder, turmeric powder, garam masala, coriander powder, and cumin powder.

Mix well and add potatoes, cooked peas and salt. Once again combine well.

Add little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

Potato kurma

Potato kurma or aloo kurma ingredients:

1. Aloo - 2 (cut into cubes)
2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Cloves - 3
5. Ginger - 1 inch piece
6. Garlic - 4 flakes
7. Chilli powder - 2 tsp
8. Turmeric powder - ½ tsp
9. Coconut milk - ½ cup
10. Garam masala - 1 tsp
11. Oil - 6 tsp
12. Salt - to taste
13. Coriander leaves - few for garnishing

Potato kurma or aloo kurma preparation:

Make a paste with ginger and garlic.

Now heat the oil in a pan and add mustared seeds.

Then add the chopped onions.

Sauté until the onion colour changes to light brown colour.

Then add the chopped tomatoes and ginger garlic paste.

Saute till the raw smell disappears or the oil starts to separate from the mixture.

Now add chilli powder and turmeric powder.

Mix well and add potatoes and salt.

Once again combine well.

Now add coconut milk and little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

Aloo Gobi

Aloo Gobi ingredients:

1. Cauliflower - 1
2. Potatoes - 4 (cut into cubes)
3. Onion - 1 (finely chopped)
4. Tomato - 1 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Chilli powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - to taste
11. Coriander leaves - few (chopped)

Preparation:

Separate the florets and wash. Peel the potatoes and cut into cubes.

Now take a pan and heat with 3 tbsp of oil. Add chopped onions and fry till trasparent.

Then add chopped tomatoes. Fry for few mins.

Then add ginger garlic paste. Fry till the raw smell disappears.

Now add potatoes and cover with a lid and cook till the potatoes are semi cook.

Next add cauliflower florets.

After few mins add turmeric powder, chilli powder, coriander powder and garam masala.Combine well.

Add water if necessary.

Cook till the potatoes and cauliflower is completely cooked.

Finally garnish with coriander leaves.

Serve hot with roti, paratha and naan.