Potato Masala

Preperation time : 10 minutes

Cooking time : 25 minutes

Number of serves : 4

Ingredients :

1. Potato - 4 (medium sized)

2. Onions - 3 (chopped)

3. Tomatoes - 2 (chopped)

4. Green chillies - 4 (chopped)

5. Ginger - 1 teaspoon (finely chopped)

6. Garlic - 1 teaspoon (finely chopped)

7. Mustard seeds - 1/2 teaspoon

8. Split urad dal - 1 teaspoon

9. Chana dal - 1 teaspoon

10. Curry leaves - 1 sprig

11. Oil - 2 tablespoon (for seasoning)

12. Turmeric powder - 1/2 teaspoon

13. Salt - to taste

Procedure :

1. Pressure cook potatoes in water till soft. Drain water cool. Remove the skin, mash and keep aside.

2. Heat a shallow pan/kadai and add oil. When hot, add mustard seeds and wait till they crackle.

3. Add curry leaves, split urad dal, chana dal chopped ginger, garlic and green chillies. When all the ingredients start giving out their aroma, add onions. Keep stirring till onions become brown.

4. Add chopped tomatoes, turmeric powder and sauté till tomatoes become soft.

5. Sprinkle about half a cup of water and cover the pan with a lid.

6. When water starts to boil, add mashed potatoes and salt. Mix thoroughly and once again cover with the lid.

7. When mashed potatoes blend with the onion tomato mixture, remove from fire. Garnish with curry leaves and serve as a side dish for dosas and pooris.

Aloo Capsicum Subzi

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 3

Ingredients :  

1. Potatoes/aloo - 3 (cut into long wedges)

2. Green capsicum/bell pepper - 2 (diced)

3. Onions - 2 (sliced)

4. Tomatoes - 2 (chopped)

5. Chopped ginger - 1 teaspoon

6. Chopped garlic - 3/4 teaspoon

7. Almonds - 4

8. Whole red chillies - 4

9. Coriander seeds - 1 1/2 teaspoon

10. Turmeric powder - 1/4 teaspoon

11. Cumin seeds - 1/2 teaspoon

12. Garam masala - 1/4 teaspoon

13. Oil for seasoning - 3 tablespoon

14. Coriander leaves- 3 to 4 strings

15. Cumin powder - 1/4 teaspoon

16. Salt - to taste

Method :

1. Deskin almonds by blanching and keep aside.

2. Roast whole red chillies, and coriander seeds with a teaspoon of oil till they start emitting their flavour and cool.

3. Sauté onions, tomatoes, ginger, garlic and coriander leaves in a pan with a teaspoon of oil until they become soft. Remove from pan and cool.

4. Transfer roasted spices (red chillies and coriander seeds) and onion tomato mixture into a mixer along with almonds. Grind to a fine paste and transfer into a plate.

5. Heat a pan and add rest of the oil. When hot, add cumin seeds. When they crackle, add potatoes and stir for a while. Sprinkle about half a cup of water and cover the pan with a lid and cook till potatoes are half done.

6. Open the lid and add diced capsicum and stir for a while.

7. Add 1/4 teaspoon of turmeric powder, ground paste and mix well. Add salt and sprinkle little more water and once again cover the pan to cook the vegetables. 

8. When the vegetables are done (capsicum should not loose its crunchiness), open the lid and allow the extra water to evaporate.

9. Add cumin powder and garam masala and mix thoroughly. Garnish with chopped coriander leaves and serve hot with rotis.

Carrot Pachidi (Carrot Raita)

Preparation time : 10 minutes

Cooking time : 10 minutes

Number of serves : 3

Ingredients :

1. Carrots - 3

2. Onion - 1(chopped)

3. Mustard seeds - 1/4 teaspoon

4. Cumin seeds - 1/4 teaspoon

5. Green chilli -1 (chopped)

6. Oil - 1 teaspoon

7. Thick curds - 1/2 cup (

8. Salt - to taste

Method :

1. Grate carrots and keep aside.

2. Heat a shallow pan and add a teaspoon of oil.

3. When oil becomes hot, add mustard and cumin seeds and allow them to crackle.

4. Add chopped green chillies and sauté for a few seconds.

5. Then add chopped onions and keep stirring till they become translucent.

6. Add grated carrots and mix thoroughly with the onions.

7. Add salt, sprinkle about half a cup of water and cover the pan with a lid and cook on low fire.

8. Open the lid and stir once or twice until carrots are soft and water evaporates completely.

9. Transfer into a serving bowl and allow to cool.

10. Before serving, add beaten curds and garnish with chopped coriander leaves.

Capsicum Gravy (Bell Pepper Gravy)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of serves : 2

Ingredients :

1. Green capsicum - 2 (chopped)

  

2. Onion - 1 (finely chopped)

3. Tomato - 1 (finely chopped)

4. Red chill powder - 1/2 teaspoon 

5. Coriander powder - 1 teaspoon 

6. Turmeric powder - a pinch

7. Ginger garlic paste - 1 teaspoon 

8. Cumin seeds - 1/4 teaspoon 

9. Oil - 1 tablespoon 

10. Ground cashew nut paste - 1 tablespoon 

11. Fresh cream - 1 tablespoon 

12. Chopped coriander leaves - 1 tablespoon (for garnishing)

13. Salt - to taste

Method :

         

1. Heat a tablespoon of oil in a pan. Add cumin seeds and allow to crackle.

2. Add chopped onions and sauté till they become soft and golden brown.

3. Add finely chopped tomatoes and sauté till they become tender and blend with onions.

4. Then add ginger garlic paste, chilli powder coriander powder, and turmeric powder.

5. Sauté all the ingredients for about 2 to 3 minutes.

6. Then add chopped capsicum and mix well.

7. Add salt and half a cup of water and cover the pan with a lid and allow it to cook till the capsicum becomes soft. Care should be taken to avoid over cooking. Capsicum should have a crunchy texture.

8. Then open the lid and add cashew nut paste and mix well. Cook for about 3 minutes.

9. If required add hot water to the vegetable mixture to bring it to a gravy consistency. [ cashew nut paste has a tendency to absorb water.]

                     

10. Remove from fire and add a teaspoon of fresh cream and mix well.

11. Transfer the gravy into a serving dish and garnish with chopped tomatoes and coriander leaves

Mullangi Kuzambu (Radish Curry)

Preparation time : 15 minutes

Cooking time : 15 minutes

Number of serves : 4

Ingredients :

1. Radish - 4 (medium sized)

2. Onions - 2 (sliced)

3. Tomatoes - 4 ( chopped)

4. Ginger (grated) - 1 teaspoon

5. Garlic - 6 pods

6. Chilli powder - 3/4 teaspoon

7. Coriander powder - 2 teaspoons

8. Turmeric powder - 1/4 teaspoon

9. Fennel seeds (saunf) - 1/2'teaspoon

10. Curry leaves - 1 sprig

11. Oil - 2 tablespoons

12. Grated coconut - 2 tablespoons

13. Salt - taste

Method : 

1. Peel radish skin and cut into thin slices.

2. Place a pan on medium heat and add about a tablespoon of oil.

3. When hot, add sliced onions, tomatoes, ginger, garlic and a few curry leaves. Sauté till all the ingredients are glazed with oil and get rid of their raw odour.

4. Transfer into a plate and cool. Then grind to a fine paste along with grated coconut.

5. Again heat a pan on medium flame and add rest of the oil and when it becomes hot, add fennel seeds and allow them to crackle.

6. Then add sliced radish and rest of the curry leaves and sauté for about 2 minutes.

7. Add dry masala powders such as chilli powder, coriander powder and turmeric powder. Add salt, sprinkle about half a cup of water and cover the pan with a lid and cook till the veggies are half done.

8. Open the lid and add the ground mixture and mix well. Add enough water to bring the whole mixture to a pouring consistency.

9. Once again close the pan with lid and cook till the radish slices are fully cooked.

10. Pour into a serving bowl and garnish with curry leaves.

11. This curry is suitable for chapattis and steamed rice.

Thavalai Adai (Rice And Chickpea Spicy Pancake)

Preparation time : 20 minutes

Cooking time : 45 minutes

Number of serves : 6

Ingredients :

1. Par boiled rice (idly rice) - 1 1/2cups

2. Chick peas/Chana dal - 1 cup

3. Mustard seeds - 1 teaspoon

4. Split urad dal - 1 table spoon

5. Chana dal - 1 tablespoon

6. Cumin seeds - 1 teaspoon

7. Pepper corns - 1 teaspoon

8. Broken cashew nuts - handful

9. Curry leaves - 3 sprigs

10. Asafodita powder - 1/2 teaspoon

11. Soda bicarbonate (cooking soda) - 1/2 teaspoon

12. Curds - 1/2 cup

13. Oil - for seasonig and for making pancakes

14. Freshly grated coconut - 1/2 cup

15. Salt - to taste

Method :

1. Soak rice and chickpeas separately for about an hour.

2. Drain water and grind rice and chickpeas separately to a coarse paste and transfer into a container and mix well.

3. Heat a seasoning pan and add about 2 tablespoons of oil. When oil becomes hot, add mustard seeds and allow to crackle. Then add split urad dal, chana dal, cumin seeds, peppercorns, cashew nuts and curry leaves one after the other.

4. When dals and cashew nuts turn golden brown, add grated coconut and stir till it starts giving out its aroma. Transfer the seasoning ingredients into the batter.

5. To the batter, add 1/2 a cup of curds, cooking soda, asafodita powder, salt and mix well. Bring the batter to pouring consistency by adding water if necessary.

6. Place a deep pan on the medium flame and add about 3 tablespoons of oil.

7. When oil becomes hot, fill 3/4 portion of pan with the batter. Cover the pan with a lid and cook 

on low flame.

8. When lower part of the adai turns golden brown, flip it over and cook on low flame till the other side turns brown. Repeat the procedure for rest of the batter.

Konda Kadalai Sundal (Stir Fried Chana)

Cooking time : 30 minutes

Number of serves - 5

Ingredients :

1. Konda kadalai/Chana (Black and White variety) - 1 cup

2. Mustard seeds - 1/4 teaspoon

3. Split urad dal - 1/4 teaspoon

4. whole red chillies - 4

5. Curry leaves - 1 sprig

6. Freshly grated coconut - 1tablespoon

7. Asafodita powder - 1/4 teaspoon

8. Oil - 2 teaspoons

9. Salt - to taste

Method : 

1. Soak konda kadalai /chana over night in water for 8 hours.

2. Pressure cook in the same water with salt until soft. Drain water from chana and keep aside.

3. Heat a kadai/pan and add about 2 teaspoons of oil.

4. When oil is hot, add mustard and allow to splatter. Then add split urad dal, whole red chillies, asafodita powder, grated coconut and curry leaves. Keep stirring till urad dal becomes golden brown and grated coconut starts releasing its aroma.

5. Add cooked chana/kadalai and mix with rest of the ingredients.

6. Transfer the contents into a serving bowl and serve as an evening snack.

Vegetable Rava Bath

Preparation time : 15 minutes

Cooking time : 20 minutes

Servings : 5

Ingredients :

           
1. Rava (semolina) - 2 cups.

2. Potatoes (medium sized) - 2 (cut into small pieces)

3.Carrots (medium sized) - 2 (cut into small pieces)

4. Fresh green peas - 1/2 cup

5. Onions - 2 (sliced)

6. Tomatoes - 2 (chopped)

7. Finely chopped ginger - 1 tsp

8. Finely chopped garlic - 1 tsp

9. Cinnamon stick - 1

10. Cloves - 2 or 3

11. Green chillies (slit) - 4

12. Curry leaves - 2 sprigs

13. Oil for seasoning - 3 tbsp

14. Turmeric powder 1/4 tsp

15. Water - 5 cups

16. Salt - to taste


Method :

1. Heat a pan on medium flame, add rava and keep stirring till it becomes slightly light brown in colour. Transfer it into a container and cool.

2. Heat the pan once again and add oil. When oil becomes hot, add cinnamon and cloves and sauté for a few seconds.

3. Add chopped onions, green chillies and curry leaves and sauté.

4. Then add chopped ginger, garlic, turmeric powder and tomatoes one after the other and sauté for about 2 minutes.

5. Add veggies such as potatoes, carrots and green peas and sauté for a while.

6. Add enough salt for the vegetables and sprinkle little water and cover the pan with a lid.

7. Cook the vegetables on low flame till they are half done.

8. Then open the lid, and add 5 cups of water.

9. When water starts boiling, start adding rava slowly stirring simultaneously with a ladle to avoid lump formation. Add enough salt.

10. After adding water, once again cover the pan with lid and cook on slow flame till rava and vegetables are fully cooked.

11. Give rava bath mixture a swirl with a ladle before transfering into a serving bowl.

12. Garnish with curry leaves and serve hot with coconut chutney.

Mixed Vegetable Subzi

 

Preparation time : 15 minutes

Cooking time : 25 minutes.

Number of serves : 5

Ingredients :

1. Potatoes - 2 (boiled and cut into medium sized pieces)

2. Green capsicum - 2 (deseeded and diced into medium sized pieces)

3. Fresh green peas - 1/2 cup

4. Button mushrooms - 10 number ( washed and diced into medium sized pieces)

5. Baby corns - 6 numbers (boiled and each cut into 3 pieces)

6. Onions - 3 (finely chopped)

7. Tomatoes - 3 (finely chopped)

8. Finely chopped ginger - 1 teaspoon

9. Finely chopped garlic - 1 teaspoon

10. Finely chopped green chillies - 2

11. Chilli powder - 1 teaspoon

12. Coriander powder - 2 teaspoon

13. Turmeric powder - 1/4 teaspoon

14. Cumin seeds - 1/2 teaspoon

15. Garam masala powder - 1/4 teaspoon

16. Amchur powder - 1/4 teaspoon

17. Kasoori methi - 1 teaspoon (crushed)

18. Oil - 2 tablespoon

Method :

1. Place a shallow pan on medium heat and add 2 tablespoon of oil.

2. When oil is hot, add cumin seeds and stir. 

3. When cumin seeds crackle, add chopped onions and green chillies. Keep,stirring till onions become golden brown.

4. Add chopped ginger, garlic and tomatoes and sauté till the whole mixture becomes pulpy.

5. Add mushrooms, green peas and capsicum and stir till the veggies are glazed with oil.

6. Then add dry masalas such as chilli powder, coriander powder, turmeric powder and mix well.

7. Sprinkle about 1/2 a cup of water and cook on low fire covering with a lid.

8. When the vegetables are half done, add boiled potatoes and baby corns and mix well.

9. If required, sprinkle little more water and once again cover the pan with the lid and cook on low fire till the vegetables becomes soft but do not loose their crunchiness (avoid over cooking). 

10. Open the lid, add garam masala, amchur powder and crushed kasoori methi. Mix thoroughly and cook for just 2 minutes.

11. Remove from fire, and transfer into a serving dish. Serve hot with rotis/parathas/nans/kulchas.