BHINDI MASALA

BHINDI MASALA
Ingredients:
1/4 cup oil
1 large chopped onion
10 cloves garlic, minced
2 green chillies, chopped
1tsp turmeric
1tbsp ground cumin
250 gms bhindi

Method
Heat oil in a deep pan. Add onion, garlic and chillies and fry on medium heat till it turns brown. Add turmeric and cumin and fry again for 2 mins. finally add bhindi, salt and mix properly. Cover with a lid and cook for 10 mins on a low flame. Serve hot with steamed Rice or Rotis.



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METHI-CAPSICUM CURRY

METHI-CAPSICUM CURRY

Ingredients:
Capsicum 4
Chopped Tamotoes 2 big
Salt
Red Chilli Powder
Turmeric
Methi leaves chopped 1 medium bunch

Method:
Wash and chop capsicum into equal pieces. Heat oil in a pan and add chopped fresh methi leaves. fry till nice aroma. Now add chopped capsicum and fry a bit. Add salt, red chilli powder, turmeric, chopped tomatoes. cook till done. Serve hot with chapathi or paratha.


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RAW CARROT PALYA

Raw carrot palya

Ingredients:
Grated carrot 2 cup
Sliced onion 1/2 cup
chopped coriander 1 cup
Salt
pepper powder

Method:
Mix all the above ingredients. Add salt and pepper powder according to taste. Serve with chapati or as a evening snack.


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TOMATO RASAM

Ingredients:

Ripe Tomatoes 3
Cumin seeds 1/2 tbsp
Black pepper 1/2 tbsp
Garlic flakes 7 to8
Coriander leaves a little
Curry leaves little
Tamarind 1/2 a lemon size
Red chilli powder 1/2 tbsp
Turmeric
Salt



METHOD:
Grind cumin seeds, black pepper, garlic flakes, coriander leaves, curry leaves, tamarind finely. Grind tomatoes with this paste.You can add water for grinding. Heat 2 tbsp oil or Ghee in a vessel. Add mustard seeds.when they start spluttering add curry leaves,Red chilli powder and the grinded paste. Add salt, turmeric and a pinch of jaggery to the mixture. Now add required quantity of water and cook till the rasam starts boiling. cook on a medium flame.Do not overcook. Serve Tomato Rasam with rice.


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MIXED VEGETABLE CURRY

MIXED VEGETABLE CURRY

Ingredients:

Beans chopped 1 cup

carrot chopped 1/2 cup

cabbage chopped 1/2 cup

Brinjal chopped 1/2 cup

lauki 1 cup

Tomato 2 cups

Onion chopped 1 cup

Red chilli powder 2 tbsp

salt

Turmeric 1/2 tsp

Garam masala powder 1/4 tsp

coconut 1/2 cup

Method:

Wash all vegetables throughly and chop. Heat 3 tbsp oil in a deep kadai. fry onions in oil, Now add all chopped vegetables one by one. fry this in oil. Add Salt, chopped tamotoes, Leave for 2 mins. Add Red chilli powder and turmeric, garam masala powder. close the lid and cook for 10 mins. keep stirring once in a while. Add 1 cup of water to the curry. Grind fresh coconut and mix in the curry. Cook till the vegetables are done. Serve the curry with hot chappatis.

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AVREKALU (HYACINTH BEANS) CURRY

Ingredients:
Avrekalu 1 cup
Fresh coconut 1/2 cup
Medium size Garlic 1
Ginger 2 inch
cinnamon sticks 2 to 3 medium size
cloves 2
Pineapple flower 2
Coriander leaves
Onion 2
Tomato 2
Red chilli powder 2 tbsp
Salt
Turmeric 1tsp

Method:
Peel off the skin of hyacinth beans. Soak the beans in cold water for 3 hrs. Peel the outer skin of beans. Now the beans are ready for cooking.
Fry onion, garlic, ginger, cinnamon, cloves, pineapple flower with oil till it turns golden brown.Grind this with fresh coconut and coriander leaves.Add water to make a fine paste.
Grind tomatoes to make puree. Heat 2 tbsp oil in a deep utensil.You can add methi leaves(your choice) OR Avrekalu. fry for 2 min in oil.Add the grind ed paste and tomato puree. Add red chilli powder, salt,turmeric.allow it to cook for 5 mins.Now add required quantity of water preferring your choice to make it curry or sambar. cook for 15 mins stirring once in 4 mins.Be careful while stirring,or the beans tends to broke very easily.Do not overcook otherwise it looses its taste.
Serve the curry with paratha or chapati.
This curry goes very well with Dosa.
The above photo shows Avrekalu Curry with Aloo methi paratha.
For Recipe of Aloo methi paratha visit my earlier posts.

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METHI MOONGDAL CURRY

Ingredients:
Methi leaves 2 bunches
Moongdal 1 cup soaked for about 1/2 an hour
Chopped onion 2
Chopped tamatoes 3
Red chilli powder 2 tbsp
salt
Turmeric 1/2 tsp
Garam masala powder 1/2 tsp

Method
Heat 3tbsp oil in a kadai pan, when hot add onion,when golden brown add methi leaves & fry for 3 mins.
Pour in soaked moongdal and add red chilli powder,salt,turmeric.
Close the lid and simmer for 3-4 minutes.
Add chopped tomatoes and cover it.
Keep stirring.you can add water upto 1 small glass while cooking. Let it cook for 15 to 20 mins.
Dal should be well cooked.
Garnish with chopped coriander leaves and lemon juice.
Serve this with chappati or roti.


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PALAK PANEER

Ingredients:· 500 gms Paneer
2 medium-sized bunches of fresh spinach·
1/2 bunch fresh fenugreek leaves·
4 tbsps vegetable/ canola/ sunflower cooking oil·
1 large onion chopped fine·
1 large tomato diced·
2 tsps garlic paste·
1 tsp ginger paste·
2 tsps coriander powder·
1 tsp cumin powder·
1/2 tsp turmeric powder·
1 tsp garam masala powder·
Salt to taste·
1 tbsp of butter to garnish
Preparation:
Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside. Add 2 tbsps of oil to the same pan and fry the onions in it till soft.Add the ginger and garlic pastes and fry for a minute. Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well. Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency. Add the previously fried paneer cubes to this gravy and mix to coat the pieces. Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread)

RAW BANANA CURRY

Ingredients

Raw banana 2
1/2 cup fresh coconut
1 onion
6 to 7 garlic flakes
1/2 inch ginger
coriander leaves
oil
2 tbsp red chilli powder
1 tbsp salt
pinch turmeric

Grind coconut,garlic,ginger,1/2 of coriander leaves into fine paste. heat oil in a Handi.
Add sliced banana. fry for 3 min, add salt red chilli powder, turmeric.Add sliced tamotes. leave for 2 min .
Now add the paste and little water and allow it to cook for 8 min.Garnish with remaining coriander leaves.