Dhal Curry

A simple dhal curry preparation. This is a quick recipe which strikes my mind when I got to cook in a rush. Its great with steaming white rice and spicy potato fry.

iceIngredients:

Toor Dhal 1 Cup
Small Onion (Shallots) 2 to 3
Garlic pods 2
Green Chili 2 or 3
Tomato 2 Small
Jeera powder 1/2 Teaspoon
Asafoetida 1/4 Teaspoon
Turmeric powder 1/4 Teaspoon
Mustard seeds 1/2 Teaspoon
Dry Red chili 3
Cummin seeds 1/4 Teaspoon
Curry Leaves a bunch
Oil
Salt

Method:

• Wash the dhal and take it in cooker.
• Addd chopped onions, tomato, slitted green chili and crushed garlic pods.
• Add asafoetida, turmeric powder and jeera powder.
• Add lttle water and pressure cook the dhal.
• Add salt and little water boil it for 5 minutes.
• Heat oil in a kadai and add mustard seeds.
• When it splits add jeera seeds, curry leaves and dry chili.
• Add this to the dhal curry and mix well.

Pudalankaai (Snake gourds )Pooriyal

Snake gourds looks like hanging snakes, hence the name snake gourd. It is a subtropical plant grows very fast in warm climates and produces lots of gourds for a long time. Skin is light green is colour and flesh is hearty for curries.
Snake gourd is useful in restoring the disordered processes of nutrition. It is told it has cooling effect in the body. The juice of the fresh leaves is useful in heart disorders and also use for the treatment of jaundice.

Ingredients:

Pudalankaai 200 gms
Channa Dhal 3 Tablespoon
Small onion (Shallots) 3 to 4
Green chili 3 (as needed)
Turmeric powder 1/4 Teaspoon
Mustard 1/4 teaspoon
Urid dhal 1/2 Teaspoon
Curry leaves little
Oil
Salt

Method:

• Soak channa dhal in water for 15 to 2o minutes.
• Scrap the pudalankaai (Snake gourds ) skin and slit it.
• Remove the inside seeds and cut it inti small pieces.
• Add oil to kadai when its hot add mustard seeds.
• When mustard seed pops add urid dhal.
• When it turns brown add chopped onions, curry leaves, green chili and turmeric powder.
• Add soaked channal dhal and fry for 3 minutes.
• Add the chopped pudalankaai (Snake gourds ) and add little water , salt.
• Close the lid and cook it.
• ts great with steaming with rice.

Long Beans Pooriyal

Native to Southeast Asia, it is a climbing plant. It comes in different varieties from the more common pale green pod variety, to the more slender darker green one, to a deep brownish red variety. These beans are rich in vitamin A and contain a fair amount of vitamin C.

Ingredients:

Long Beans a bunch
Small Onion (Shallots) 4
Curry Leaves little
Mustard 1/4 Teaspoon
Urid dhal 1/2 Teaspoon
Dry Red Chili 2 or 3
Oil
Salt

Grind to Paste:

• Fresh grated coconut 4 Tablespoon, 1/2 Teaspoon jeera (cummin seeds) and a green chili.
• Grind it coarsely and keep it aside.

Method:

• Wash the long beans and cut into small pieces.
• Heat oil in the kadai and add mustard when it splits add urid dhal.
• When urid dhal turns brown add dry red chili and fry for few seconds.
• Add chopped onions and curry leaves and fry for 2 minutes.
• Add the long beans and salt mix well.
• Add little water and close the lid.
• When the beans are half cooked and the grinded coconut paste.
• Cook the beans and mix well.

Spicy Potato Fry

Spicy Potato fry is my favorite dish. Its very simple and easy to make. If you love potato you will definitely like the spicy potato fry. Its great with steaming rice and rasam or any veg dish. Potatoes are good sources of carbohydrate and vitamin C. It is said to be good for high blood pressure and for hyper acidity patient.
I use potato for making a good face mask ( 1 tablespoon of grated potato and 1 Table spoon of curd mix well and apply it to the face and leave it to dry and wash it) . Its ideal to make your skin looks bright and very refreshing.

Ingredients:

Potato 3
Chili powder 1 Teaspoon
Whole pepper powder 1/2 Teaspoon
Oil
Salt

Method:

• Wash the potato and peel it.
• Cut the potato into small pieces.
• Add oil to the kadai when its hot add the potato and fry it for 2 to 3 minutes.
• Add chili powder, pepper powder and salt mix well.
• Do not add water close the kadai and cook the potato.
• Mix well and stir it occasionally.
• Spicy Potato fry is ready.
  

Pav Bhaji Masala

Pav Bhaji is one my favorite dish. Pav Bhaji is very easy to make and it comes as an solution when you are in no mood to cook. Its a blend of vegetables in spices served with pav that is bun toasted with butter.This is a famous dish in Mumbai. Pav Bhaji can be consumed as a lunch, dinner, chat or as evening tiffin and snack.

Ingredients:

Potato 1 Big
Carrot 1
Beans 12
Peas 3/4 Cup
Onion 1
Tomato 1
Garlic pods 2
Ginger 1 inch
Pav Bhaji Masala 2 Tablespoon(as needed)
Chili powder 1/2 Teaspoon
Turmeric powder 1/2 Teaspoon
Coriander leaves a bunch
Butter a small piece
Oil
Salt


Method:

• Chop all the vegetables and add salt, turmeric powder and sufficient water and pressure cook it (3 whistle).
• Mash the cooked vegetables.
• Heat a pan and add oil.
• Then add chopped onions and fry for 2 minutes.
• Add finely chopped garlic and ginger to the onion and fry for 3 to 4 minutes.
• Add tomato and fry well till oil separates.
• Add chili powder and pav bhaji masala powder and fry for 1 minute.
• Add the mashed vegetables and little water.
• Allow it to boil and blend well.
• Garnish with coriander leaves.
• Put a piece on butter on top before serving.
• Serve with pav bun.
  

Broccoli & Cauliflower Fry

Cauliflower and Broccoli are a member of the cabbage family. These two vegetables have lots of nutrition which is said that they have a great health benefits in protection against Cancer.

Cauliflower is an excellent source of vitamin C and a good source of folic acid. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium.It is also very rich in vitamins A and vitamins C.

Please do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable.

Ingredients:

Cauliflower 1 Cup
Broccoli 1 Cup
Big onion 1
Tomato 1
Chili powder 1 Teaspoon
Corainder(Dhaniya) powder 1/2 Teaspoon
Garam masala 1/2 Teaspoon
Jeera(Cummin) seeds 1/2 Teaspoon
Ginger n garlic paste 1/2 Teaspoon
Salt
Oil

Method:

• Cut the broccoli and cauliflower into florets and wash it.
• Add hot water to the pan containing broccoli and cauliflower ( add 1 tablespoon of lemon to prevent cauliflower discoloration).
  
• Leave it for 10 minutes and drain the water.
  
• Add oil to the pan then add jeeera seeds.
• Add chopped onions and fry till it becomes golden brown colour.
• Add tomato and fry for 3 minutes.
• Add chili powder, coriander powder and garam masala and fry for 1 minute.
• Add ginger and garlic paste and fry for 1 minutes.
• Add the broccoli and cauliflower and mix well.
• Cool it for 5 to 10 minutes and switch off the stove.
  

Kathrikkai Puli Kulambu (Brinjal gravy)

Kathirikai Puli kulambu is one of the common dish which I make often. Try out my rare combination, its great with Lemon Rice. Do drop your comments.

Ingredients:

Small onions 6
Tomato 1
Turmeric powder 1/2 Teaspoon
Tamarind a small ball
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil

Method:

• In a pressure cooker add oil when its hot add mustard.
• When mustard splits add methi seeds and curry leaves.
• Add the chopped small onions and fry for 2 to 3 minutes.
  
• Add the slitted brinjal and fry for 1 minute.
• Add chopped brinjals and fry for 1 minute.
  
• Add chili powder, coriander powder and turmeric powder and fry for few seconds.
• Add the tamarind paste.
• Add salt and close the cooker and leave 2 whistle.
• Kathrikkai Kara Kulambu is ready.

Mochakka Kulambu

Hi Everyone....

Mochakka Kulambu is my hubby's favorite kulambu. Mochakka is also know as Val Lilva/ Green Beans. Its great with steaming white rice and papadam.

Ingredients:

Mochakka 1 Cup
Turmeric powder 1/2 Teaspoon
Small onions 6
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Methi seeds (Fenugrek or Vendhayam) 1/4 Teaspoon
Chili powder 1.5 Teaspoon
Dhania (Coriander) Powder 1.5 Teaspoon
Jeera Powder 1 Teaspoon
Brinjal (baby aubergine) 4
Curry leaves little
Salt
Oil
Salt

Cook the Mochakka:

• Add turmeric powder and water to the mochakka in a pressure cooker.
• Pressure cook the mochakka without adding salt.
• Do not drain the water.
  

Method:

• In a pressure cooker add oil when its hot add mustard.
• When mustard splits add methi seeds and curry leaves.
• Add the chopped small onions and fry for 2 to 3 minutes.
  
• Add the slitted brinjal and fry for 1 minute.
• Add chili powder, coriander powder and jeera powder and fry for few seconds.
• Add the cooked mochakka and tamarind paste.
• Add salt and close the cooker and leave 2 whistle.
• Later open the cooker and add coconut milk and bring to boil.
  
• Mochakka Kulambu is ready.
  

Egg Kothu Chapathi

Ingredients:

Big Onion 3
Tomato 2
chili powder 1 Teaspoon
Garam masala powder 1/4 Teaspoon
Coriander leaves to garnish
Oil

Egg Chapathi preparing method:

Egg 3
Salt
Pepper
Wheat flour 1.5 Cup

• Beat the egg well with salt and leave it aside.
• Prepare chapathi dough by adding hot water and salt to wheat flour and make rounds and spread it.
  
• Sprinkle oil on kadai and put chapathi on tawa.
• The turn side and spread egg on the chapathi and sprinkle pepper powder and little oil around the chapathi.
• Turn side and cook well.
• Make 7 to 8 chpathi.
• Prepare egg chapathi and then cut it into small pieces.

Method:

• Add oil to kadai and add chopped onion.
• Fry it till it turns golden brown colour then add chili powder, garam masala powder and salt.
• Add chopped tomato and fry it for few minutes.
• Garnish with finely chopped coriander leaves.
• Add the egg chapathi pieces to kadai and mix well.

Egg Kothu Chapathi is ready, serve it with onion raita.

Potato n Vendhayam(Methi) Keerai

Ingredients:

Vendhayam(Methi) Kerai 1 bunch
Potato 2 medium sized
Onion 2
Tomato 2
Ginger n garlic paste 1 Teaspoon
Jeeragam 1/2 Teaspoon
Mustard 1/2 Teaspoon
Chili powder 1.5 Teaspoon
Dhania powder 1.5 Teaspoon
Oil
Salt

Powder:

Jeeragam 1 Teaspoon
Vendhayam(Fenugrek) 1Teaspoon

• Add the jeeragam and vendhayam to mixie and grind it to a fine powder.
• Use 1.5 Teaspoon of Jeeragam & Vendhayam(Fenugrek) Powder.

Method:

• Add oil to kadai and add mustard when it splits add jeeragam.
• Add onion an dfry it turns golden brown colour.
• Add ginger n garlic paste and fry for 2 minutes.
• Add chili powder, dhania powder and Jeeragam & Vendhayam(Fenugrek) Powder fry for 2 minutes.
• Add vendhayam kerai and fry for 3 to 4 minutes.
• Add diced potato and salt and fry for 3 minutes.
• Add tomato and fry for a while.
• Add water and cook the potato.

Last week I went to my friends place for lunch. She made this dish, which I loved it. I try it and it came out well. Hope you enjoy it.

Peas Masala

Ingredients:

Peas 2 Cup
Shallots (Small Onion) 4 to 5
Chili Powder 1 Teaspoon (As needed)
Garam Masala Powder 1/4 Teaspoon
Curry leaves little
Thick Coconut milk 1/4 Cup
Oil
Salt

Method:

• Add oil to kadai, then saute onions and curry leaves till onions turns golden brown.
• Add the chili powder and garam masala powder and fry for 2 minutes.
• Add peas and salt fry for 2 to 3 minutes.
• Add little water and cook the peas.
• When peas is cooked add coconut milk.
• Fry till oil separates.

Peas masala is ready, It goes well with any food. Do try it out and drop comments.

Indian Style Pasta

Ingredients:

Pasta 2 Cup
Big Onion 2
Small Tomato 3
Coriander a handful chopped
Chili Powder 1 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Turmeric Powder 1/4 Teaspoon
Oil
Salt

Method:

• Add the pasta to boiling water and add little salt.
• When the pasta is cooked drain it and leave it aside.

• Add oil to the kadai and fry the onion till it turns golden brown colour.
• Add chili powder, turmeric powder and garam masala powder fry it for a while.
• Add tomato and fry for 3 minutes.
• Add little water and cook the onion and tomato till water evaporates.
  
• Add the cooked pasta to the kadai and mix well.
• Add salt if needed.
• Garnish with coriander leaves.

This recipe is very easy and cool which I got from my friend. Do drop your comments.

Paruppu (Ghee Dal)

Ingredients:

Toor dal (Tuvaram Paruppu) 1 Cup
Curry leaves little
Jeeragam 1/2 Teaspoon
Dry Red Chili 3 to 4
Asafoetida a pinch
Turmeric powder 1/4 Teaspoon
Mustard 1/2 Teaspoon
Ghee 3 Tablespoon
Salt

Method:

• Wash the dal and add turmeric powder to the dal.
• Add water and 1 teaspoon of oil and pressure cook the dal.
• When the dal is cooked add salt and mash it well.
• Add ghee to a kadai and add mustard.
• When it splits add jeeragam, asafoetida, curry leaves and dry red chili.
• Fry for few seconds and these to the dal.
• Mix well and it is ready.

Ghee dal is ready....great with steaming rice and appalam.

Butter Beans Curry

Ingredients:

Butter Beans 1 Cup
Onion 1 Big
Chili powder 1 Teaspoon
Garam masala powder 1/2 Teaspoon
Turmeric powder a pinch
Curry Leaves a little
Coriander to garnish
Patta (Cinnamon Stick) 1 inch
Grated coconut a handful (Optional)
Oil
Salt

Method:

• Add oil to pressure cooker when it is hot, add patta and curry leaves.
• Add onion and fry till it turns golden brown colour.
• Add turmeric powder, chili powder and garam masala powder and fry for 1 minute.
• Add butter beans and salt and fry for 2 minutes.
• Add little water and close the cooker and pressure cook butter beans.
• Open the cooker and fry till water content becomes thick.
• Optional - add a handul of coconut and mix well.
• Garnish with coriander leaves.

Butter beans curry is ready it goes great with rice variety and chapatti or roti.

Ingi (Ginger) Theeyal

Ingredients:

Ingi (Ginger) 250 gms
Chili powder 1 Teaspoon
Coriander (Dhaniya) powder 1 Teaspoon
Tamarind pulp 2 Tablespoon
Oil
Salt

Method:

• Peel ginger and cut into small pieces (Take care to make all pieces same size).
• Fry the ginger pieces in oil.
• Grind the fried ginger pieces in mixcy by adding little water, chili and dhaniya powder.
• Add tamarind and salt to the paste.
• Add oil to kadai and add mustard.
• When it splits add urid dal fry till it turns brown.
• Add this to the ginger paste.

Ingi theeyal is ready. Can store it in air tight container and keep it in fridge and can be used like pickle. It goes well with paruppu kulambu.

Kara Kulambu

Ingredients:

Toor dal 2 Tablespoon
Asafoetida a pinch
Jeeragam 1 Teaspoon
Dry Red Chili 4
Small onions 10 to 12
Crushed Ginger 1 Tablespoon
Coriander (Dhania) Powder 1.5 Teaspoon
Chili Powder 1/2 Teaspoon
Turmeric powder a pinch
Curry leave a bunch
Crushed Garlic pods 10 to 12
Garlic pods 10 ( Fry it in oil and leave it aside)
Tamarind a lemon size
Mustard 1/4 Teaspoon
Gingerlly Oil or nalla ennai
Salt

Method:

• Add oil to the kadai and add mustard when it splits add toor dal, dry red chili, jeera and fry for 1 minutes.
• Add chopped small onions, crushed gingers, coriander(dhaniya) powder, chili powder , turmeric powder and curry leaves fry for 1 minute.
• Add crushed garlic, salt and tamarind pulp and boil it till raw smell goes.
• When oil separates add the fried garlic and switch off the stove.
  
• Finally add 1/2 Teaspoon of ghee to kara kulambu it gives good taste.
  

Kara Kulambu is great with steaming rice and appalam.

Vellarikka Pachadi / Cucumber Raita

Ingredients:

Vellarikai ( Cucumber) 250 gms
Curry leaves little
Mustard 1/2 Teaspoon
Red dry chili 2 or 3
Curd 1/2 Cup
Oil
Salt

To make a paste:

• Green chili 2, grated coconut 2 tablespoon and jeeragam 1/2 teaspoon.
• Grind the above in a mixcy by adding little water.

Method:

• Add oil to kadai, add mustard when it splits add curry leaves, red dry chili and cucumer fry it for a while.
• Add the grinded paste to the kadai.
• Cook the cucumber.
• Add salt and add curd before switching off the stove.

Vellarikai Pachadi is a great side dish, you can also have it with steaming rice.

Paruppu Kulambu

Ingredients:

Toor Dal 1/2 Cup
Green Chili 6
Garlic pods 2
Jeera Seeds 1 Teaspoon
Asafoetida a pinch
Turmeric powder 1/4 Teaspoon
Small onions 4
Tomato 1
Tamarind a small ball
Grated tender coconut 3/4 Cup
Mustard 1/2 Teaspoon
Dry Red Chili 2
Curry leaves little
Oil
Salt

To make a paste:

• Grind tender coconut and jeera seeds in a mixcy and keep it aside.

Method:

• To a Pressure cooker add toor dal, chopped tomato, small onions, asafoetida, turmeric powder, garlic pods, green chili and add 2 cup of water.
• Pressure cook it.
• Open the cooker add salt and mash the dal.
• Add the grinder paste and boil well till raw smell goes.
  
• Add tamarind pulp and boil the dal.
  
• In a small frying pan add oil when its hot add mustard.
• When mustard splits add dry red chili and curry leaves.
• Add this to the dal.

Paruppu kulambu is great with steaming rice and aviyal...

Potato n Peas Curry

Ingriedients:

Potato 5
Peas 1/2 cup
Onion 1 Big
Tomato 1
Curry Leaves a bunch
Ginger Paste 1/2 Teaspoon
Garlic Paste 1/2 Teaspoon
Turmeric powder 1/4 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Chili Powder 1 Teaspoon
Pattai (Cinnamom) little
Fennel Seeds (Soombu) 1/4 Teaspoon
Oil 3 Tablespoon
Salt

Method:

• Peel the potato and cut into cubes.
  
• Add oil to kadai, add soombu and pattai and fry for a while and then add ginger and garlic paste and fry for 1 minute.
• Add onions and curry leaves and fry for 2 to 3 minutes.
• Add turmeric powder, garam masala and chili powder and fry for 3 minutes.
• Add tomato and fry for a while.
• Add salt, then add peas and fry fow 2 minutes.
• Add potato and fry for a while.
• Sprinkle some water and close the kadai and cook the potato and peas.
• Open the kadai and fry it often.

It goes great with steaming rice and sambar.

Channa Masala

Ingredients:

Channa 1 Cup
Ginger n Garlic paste 1 Teaspoon
Jeera 1/2 Teaspoon
Turmeric Powder 1/4 Teaspoon
Asafoetida a pinch
Onion 2
Tomato 2 small
Channa masala powder 1 Tablespoon
Chili powder 1 Teaspoon
Coriander leaves a bunch
Salt
Oil
Butter 1 Teaspoon

Method:

• Soak channa in water overnight.
• Pressure cook channa, add baking powder and salt.
• Drain water and mash it.
• Add oil to a pan, add ginger n garlic paste, jeera, asafoetida and turmeric powder fry for 1 minute.
• Add onion, channa masala powder, chili powder and fry it for a while.
• Add tomato and fry till oil separates.
• Add salt and leave for 5 minutes in sim.
• Add partly mashed channa and little water boil it.
• Garnish with a bunch of finely chopped coriander leaves.
• Add butter and mix well.

Channa masala is ready..... great with poori or chapathis.