Ingredients needed Mango chutney Cooked rice - 2 cups Salt as per taste Oil - 3 to 4 tbsp mustard seeds - 1tsp Hing Channa dal -1tsp Urad dal - 1tsp Turmeric - A pinch Curry leaves - 1 sprig Coriander leaves for garnishing Method Step 1 - Heat oil and add mustard seeds,when they crackle add channa dal,urad dal,ground nuts and fry for a minute.Then add curry leaves,hing,turmeric powder and add the mango chutney(For 2 cups of rice you will need 3 to 4 spoons of mango chutney). Step 2 - Now add the cooked rice,adjust the salt and mix well.
Ingredients needed Gobi/Cauliflower florets - 3 cups Potato - 2 (Cubed into bite sized pieces) Onion - 1 medium Garlic - 3 Ginger - 1 inch grated Tomato - 1 small Oil - 2tbsp Jeera - 1tsp Hing - 1/4 tsp Coriander powder - 3tsp Red chili powder - 1/4 tsp Green chili - 1 slit Garam masala - 1/4 tsp Salt as per taste Amchur powder(dry mango powder) - 1/4tsp Turmeric powder - 1/4 tsp
Method Step 1 -Mix shredded ginger,coriander powder,red chili powder,turmeric powder with 3 tablespoons of water and make a paste out of it. Step 2 - Heat the oil and add jeera,hing after a minute add the chopped onions,garlic and saute for a minute or two.Now add the paste and fry for 2 to 3 minutes or until the oil seperates from it. Step 3 - Now add the gobi florets,potato,salt,mix well cover it and cook it until the vegetables are soft. Step 4 - Finally add chopped coriander leaves,amchur powder,garam masala and cover it for a minute. Delicious Aloo gobi is ready to serve !
A typical south Indian breakfast ! Very easy and comfort food !
Ingredients needed Moong Dal -1/2 cup Rice - 1/2 cup Water - 5 to 6 cups Ginger - 1/2 inch piece Green chillies - 2 slit Black pepper corn powder - 2tsp Whole black pepper corns - 8 Ghee - 1tbsp Oil - 2 tbsp Jeera/Cumin seeds - 1tsp A pinch of hing Turmeric powder - 1/4 tsp Salt to taste Dry coconut grated - 2tbsp Cashews - 8 Curry leaves - 1 sprig
Method Step 1 - Wash the moong dal and rice together several times, add grated ginger,green chillies,turmeric powder,salt,dry coconut,black pepper powder and water.Mix it and pressure cook for 4 whistles(Or after 1 whistle turn the heat to medium and cook it for 7 to 8 minutes).The dal and rice mixture should be very soft. Step 2 - Heat oil and ghee in a small pan,add jeera,hing,curry leaves,cashews and whole pepper corns.Add it to the pongal and mix well. Serve with raita or chutney !
A very good evening snack ! Perfect for tea time makes a good accompaniment with chapathi,also very healthy ! This curry can also be made with any sprouted grams..
Ingredients needed Sprouted green gram - 3 cups Onion - 1 big(chopped lengthwise) Green chillies - 4 slit Salt as per taste A pinch of hing Oil - 2tbsp Mustard seeds - 1tsp Curry leaves - 6 Lime juice to taste Coriander leaves to garnish Grated coconut - 2 tbsp(Optional)
Method Step 1 - Pressure cook the green gram/hesaru kalu for 3 to 4 whistles with little salt and a cup of water. Step 2 - Heat the oil and add mustard seeds,hing and curry leaves.Add green chillies,onion and saute until the onions change their colour.Now add the cooked gram and mix well.Adjust the salt.Cover and cook it for 5 minutes on a medium heat. Step 3 -Add the lime juice and mix again.Garnish with coriander leaves and grated coconut.
Ingredients needed Bitter gourd/Hagalakai - 3 to 4 (Wash,scoop out the seeds and chop them into small pieces) Oil - 4 tbsp Mustard seeds - 1tsp Hing - A generous pinch Turmeric powder - 1/4 tsp Curry leaves - 1 sprig Green chillies - 3 slit Rasam Powder - 2 Tbsp Tamarind - lemon sized soaked in warm water Jaggery/bella - 3 tbsp Salt to taste
Make into fine powder Sesame seeds - 1tbsp Grated dry coconut/Kobbari - 3tbsp
Method Step 1 - Extract the juice from tamarind and keep it aside.Now heat the oil in a deep pan and add the mustard seeds,allow them to crackle,add hing,turmeric powder,curry leaves,green chillies.Saute for a minute and add finely chopped Hagalakai and fry for 4 to5 minutes.Now add the tamarind juice,salt,a cup of water,rasam powder and jaggery. Step 2 - Let it boil nicely for 10 minutes until the bitter gourd is completely cooked.Add water in between and adjust the consistency. Step 3 - Finally add the ground sesame seeds and coconut powder and mix well.
This is a simple curry that i learnt from my mom...It is a mixture of sweet,sour and spicy.
Ingredients needed Sweet pumpkin - 2 cups (Chopped into cubes) Oil - 2 tbsp Mustard seeds - 1tsp Hing - 1/4 tsp Curry leaves - 1 sprig Turmeric powder - 1/4 tsp Tamarind paste - Small lemon sized soaked in warm water Salt as per taste Jaggery - 1tbsp
Dry fry and make a paste with little water Channa Dal - 2tbsp Red chillies - 4 Menthya/fenugreek seeds - 1/4 tsp Coconut grated(fresh or frozen) - 4 tbsp
Method Step 1 - Heat the oil and do the tempering with mustard seeds,hing curry leaves.Add the chopped sweet pumpkin and add add 1/2 cup of water.Cook it until the vegetable is little soft(Do not over cook them). Step 2 - Now add the tamarind juice/paste,jaggery,salt and the ground paste.Let it boil for 10 minutes.Adjust the consistency of the curry. Serve with hot rice !
Ingredients needed Potatoes - 3 to 4 Coriander leaves - handful finely chopped Coriander powder/Dhania powder - 1tsp Red chili powder - 1tsp or to taste Amchur powder - 1/2 tsp Jeera/Cumin powder - 1/2tsp Chapati dough Salt to taste
Method Step 1 - wash and pressure cook the potatoes. When it is cool enough to handle peel the skin and mash it nicely. Now add the spice powders,salt and coriander leaves and mix well.Divide it into 7 balls.
Step 2 - Now take the chapati dough and divide it into 7 balls(slightly bigger than the regular chapati balls).Roll them in 3 inch diameter circles and place the filling inside and seal the edges by pulling the dough together and make a ball.Repeat the process for all the fillings. Step 3 - Take one of the stuffed ball and dip it in the dry wheat flour on both the sides first (this avoids dough sticking into the rolling pin) and roll it into 6 to 7 inch diameter circles.Sprinkle flour in between if needed. Step 4 - Now heat the tava/skillet and place the paratha,after few seconds paratha starts changing colour then flip it over and cook it on the other side.At this point add a 1/2tsp of oil and lightly press it with a spatula.Again flip it over and gently press the other side with a spatula and add 1/2 tsp of oil.Make sure they are cooked well on both the sides.Cool it on a wire rack. Yummy aloo parathas are ready to serve ! Serve with raita/pickle or any subzi of your choice !
