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.

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

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.

Wheat flour dosa

Wheat flour dosa ingredients:

1. Wheat flour - 1 cup
2. Rice flour - ¼ cup
3. Onion - 1 finely chopped
4. Green chillies - 2
5. Salt - to taste

Preparation:

Take a bowl and add wheat flour and rice flour. Mix well. Then add finely chopped onions, green chillies and salt.

Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.

Then heat a flat pan. When it becomes hot pour a spoon full of this batter and spread it.

Sprinkle oil around the dosa. When it turns golden brown on the bottom then turn it the other side and remove it in 5 seconds.

Serve hot.

Ven pongal

Ven pongal ingredients:

1. Rice – 1 cup
2. Moong dal - ¼ cup
3. Cumin seeds - 1 tsp
4. Mustard seeds - 1 tsp
5. Ginger - 1 inch piece
6. Pepper corns - 1 tsp
7. Cashew nuts - 10
8. Water - 6 cups
9. Ghee - 5 tsp
10. Curry leaves - few
11. Salt - to taste

Preparation:

Wash the rice and dal together. Add 6 cups of water and salt pressure cook for 10 mins.

Then remove the lid. Now take a pan and heat with 5 tsp of ghee.

Then add mustard seeds, cumin seeds.

When they start to popping add curry leaves, cashew nuts, and ginger and pepper corns.

Fry till the cashew nuts colour change into golden brown colour.

Remove the pan from the stove and pour this over the rice and dal mixture.

Mix well.

Serve hot with coconut chutney or sambar.

Onion Uthappam

Onion Uthappam ingredients:

1. Idly batter - 1 cup
2. Onion - 1 finely chopped
3. Green chillies - 2 (minced)
4. Ginger - ½ inch (minced)
5. Coriander leaves - few
6. Curry leaves - few

Preparation:

Mix chopped onion, minced chillies and minced ginger with idly batter. Stir well.

Now heat the tava and spread 1 spoonful of batter.

When the base is golden brown colour then turn other side and cook well.

Serve with coconut chutney.

chappathi

Ingredients for roti or chappathi:

1. Wheat flour - 3 cups
2. Water - 1 cup
3. Salt - a pinch
4. Oil - 1 tsp
5. Some flour - for dusting

Preparation for chappathi:

Take a bowl and mix the flour,salt oil and water and make a dough.Cover the dough and keep it for 2 hours restly.

Now the dough is divided into small balls.Take some flour and dip the ball.

Keep the dipped ball in a flat surface and take a rolling pin and roll out into a thin ,round shape.

Now take the tava and preheat. Place the rolled dough on the tava.when bubbles appear on top then turn it over.

Bubbles colour change into light brown colour then remove the chappathi from tawa.Now chappathi is ready to eat.Serve with aloo.

Rava upma

Rava upma ingredients:

1. Rava - 1 cup
2. Onion - 1 lengthwise chopped
3. Green chillies - 3
4. Ginger - 1 inch piece
5. Oil - 3 tbsp
6. Water - 2 cups
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tsp
9. Chana dal - 1 tsp
10.Curry leaves - few
11.Coriander leaves - few
12.Cashew nuts - 10
13.Salt - to taste
14.Ghee - 2 tsp

Preparation:

Take a kadai and dry roast the rava till golden brown colour. Keep it aside.

Now take a vessel and heat with 3 tsp of oil. Then add mustard seeds, urad dal, chana dal, cashew nuts and curry leaves. Fry for few mins.

Then add ginger, green chillies and onion. Saute until the onions are transparent.

Now add 2 cups of water and salt. Boil it for 2 mins.

When the water starts to boiling add rava and keep stirring for 2 mins. (Add rava slowly in continuous flow while stiring).

Now cover it cook for 5 mins. Finally add 2 tsp of ghee and coriander leaves.

Serve hot with coconut chutney or mango pickle.

Rava khichadi

Rava khichadi ingredients:

1. Rava - 2 cups
2. Onion - 1 (vertical chopped)
3. Tomato - 1 (finely chopped)
4. Ginger - 2 inch piece
5. Vegetables - 2 cups (half boiled) (Carrot, beans, peas)
6. Oil - 2 tbsp
7. Salt - to taste
8. Mustard seeds - ½ tsp
9. Urad dal - ½ tsp
10.Channa dal - ½ tsp
11.Curry leaves - few

Preparation:

Dry roast the rava in a heavy bottomed vessel till the rava turns into very light brown colour.

Then take a deep pan and heat with 2 tbsp of oil. Then add mustered seeds.

When they start to splutter add channa dal, urad dal and curry leaves. Sauté for few seconds.

Then add chopped onions, ginger and green chillies. Fry till the onions become transparent.

Now add tomatoes and sauté for a min. Then add half boiled vegetables. Combine well.

Now add 5 cups of water and salt. When it boils add rava and keep stirring till the mix gets thick.

Serve with coconut chutney.

NOTE:

Adding rava and stirring is a simultaneous process.

Rava idly

Rava idly ingredients:

1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp

Ravva idli preparation:

Take a pan and heat with ghee.

Add mustard seeds.

When they start to crackle add channa dhal and saute till they turn into light golden brown colour.

Then add green chillies, ginger, curry leaves and mix well.

Now add rava and stir continuously for 3-4 mints on medium flame.

Remove from heat and allow it to cool for 10 mins.

Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.

Mix well and keep restly for 20-30 mins.

Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.

Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.

Remove from heat and allow it to cool for 5 mins.

Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.

Now your fluffy rava idlis are ready.

Serve with chutney and sambar.