POTATO KURMA

required:oil-3 tbsp,cinnamon-1"piece,ginger&garlic paste-1 heaped tsp,bayleaf-1,green chilli-4,tomato-1 small and chopped,white poppy seeds-2 tsp,curd made from whole milk which is not sour-2 cups,cashews-4,onion-2 handfuls finely chopped, boiled potatoes-3 medium diced into cubes, roasted coriander pd-1/2 tsp,coriander leaves-little,salt-according to taste,turmeric pd-1/4th tsp, coconut pieces-3 tsp

method

grind green chilli,coconut,poppy seeds, cashews together.boil the potatoes and peel.press them so that they are broken down into random medium size pieces.heat a non stick pan with oil and tip in cinnamon, bayleaf.when they change color add onions, turmeric pd and fry on low flame for few sec.add ginger&garlic paste and fry for a min again on low flame.tip in tomato and potato and mix well.add the ground paste.when the potatoes are slightly toasted then add beaten curd,coriander pd,when a bubble appears.turn off and add coriander

tips

do not brown onions

adjust with cream if necessary if curd is sour

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RIDGEGOURD& CHICKPEAS PULUSU

required:2-ridgegourds chopped after peeling,salt-according to taste,red chilli pd-3/4th tsp,turmeric pd-1/4th tsp,curry leaves-few,onion-1 medium finely chopped,chickpeas-1 cup soaked overnight,tamarind paste-1 tsp,mustard seeds-1/2 tsp,cumin seeds-1/4th tsp,water-1/2 ltr,oil-2 tbsp,curry leaves-few

method

pressure cook the chickpeas in lightly salted water for 3 whistles or until soft.now take a pan and heat it up.pour oil and pop the mustard seeds,crackle cumin.tip in curry leaves,onion,turmeric pd.when oil sweats add the ridgegourd and stir fry for a min and cover.after a min add the chickpeas with water and adjust salt.also add red chilli pd,tamarind paste and mix.when ridgegourd turns soft turn off

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BRINJAL AND WHITE RADISH PULUSU

required:purple long brinjal cut into 1" pieces,shallots-2 sliced ,white radish-1 thin cut into similar shape and size as vankaya,green chilli slit-1,1 ltr-water,tamarind paste-1 tbsp,jaggery pd-1&1/2 tbsp,red chilli pd-1/4th tsp,salt-according to taste

tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,dry red chilli broken-1,cumin seeds-1/2 tsp,curry leaves-few

method

mix vankaya,radish{mooli},green chilli,salt,turmeric pd,water,red chilli pd,tamarind paste and cook until the veggies are soft.now add the jaggery pd and cook for 2 min.prepare the tempering and add to this and cover.serve with plain cooked dal and rice

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CAULIFLOWER CORIANDER FRY

required:coriander-1 bunch,cauliflower-1 medium size,green chillies-4 slit,red onion finely chopped-1 medium,oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,turmeric pd-1/4 th tsp,curry leaves-few,black pepper pd-1/4 th tsp,ginger&garlic paste-1/2 tsp,salt-according to taste

method

heat oil in a non stick pan and tip in mustard seeds,uraddal one after the other.add onion,curry leaves,green chillies and stir fry until the onion slightly changes colour.next add the ginger&garlic paste,turmeric pd.stir fry for a min and put blanched florets.saute on medium until little soft and add the ground coriander leaves,salt.mix well until the raw smell of coriander goes away and tip in black pepper pd.mix well

and serve with rice

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BOTTLEGOURD AND GREEN MANGO DAL

required:toordal-1 cup,bottlegourd pieces-1 cup,raw mango pieces-1 cup,onion diced-1 tbsp,green chilli-1 slit,turmeric pd-1/2 tsp,tamarind paste-1 tsp,salt-according to taste,water-3&1/2 cups,red chilli pd-3/4th tsp,oil-1 tbsp,ghee-2 tsp,mustard seeds-1 tsp,dry red chilli-1 broken,garlic clove crushed lightly-1,cumin seeds-1/2 tsp,curry leaves-few

method

wash the toordal nicely and soak in water for an hour.add onion,green chilli,bottlegourd pieces to the dal and pressure cook for 2 whistles.to this add raw mango pieces which are cooked in water and soft,tamarind paste,red chilli pd,salt and cook for 2 minutes.if required add warm water to make the dal thin

prepare a tempering with oil,ghee,mustard seeds,garlic clove,dry red chilli,cumin seeds,curry leaves in a seperate vessel and add this to the dal and cover for a smoky flavour

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ASPARAGUS& CHANADAL CURRY

required:asparagus-1 bunch prepped,chanadal-1/2 cup soaked for 2 hours,warm water-3/4 th cup,red chilli pd,onion-1 medium,ginger&garlic paste-1/2 tsp,garam masala pd-1/4th tsp,oil-1tbsp,mustard seeds-1/4th tsp,cumin seeds-1/4th tsp,turmeric powder-2 pinches,curry leaves-few,salt-according to taste

method

heat a thick bottomed pan.pour oil and when the oil heats up add mustard seeds into it.when they startt to pop tip in cumin seeds,curry leaves,onion,turmeric pd,and saute.next add the ginger&garlic paste when the onion turns translucent.after a minute put chanadal into the pan and mix well.next add asparagus,salt,red chilli pd and cover for minute.add water and cook until the vegetable turns soft.lastly add garam masala and turn off after a minute

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POTATO FRY WITH GREEN CHUTNEY

required:potatoes-1/2 kg,oil-2 tbsp,coriander seeds-1 tsp,curry leaves-few,coriander-1 small bunch,mint-10 leaves,green chillies-4,salt-according to taste,ginger&garlic paste-1 tsp,turmeric powder-a pinch,mustard seeds-1/2 tsp,lemon juice-a tsp

method

boil the potatoes and break them down after peeling.grind coriander,green chillies,mint,lemon juice together.take a pan and heat it up with oil.tip in mustards,coriander seeds,curry leaves.when the mustards pop add the potatoes,ginger&garlic paste,turmeric powder and mix well.when the raw smell of potatoes disappear add the ground chutney and mix well

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ALOO MATAR

required:oil-4 tbsp,potatoes-1/2 kg,frozen green peas-1/2 cup,salt-according to taste,red chilli pd-1/2 tsp,amchur powder-1/2 tsp,cumin seeds-1/2 tsp,mustard seeds-1/4th tsp,turmeric pd-1/4 th tsp

method

put the frozen peas in water and microwave for a min.strain them.boil the potatoes for 1 whistle after washing them and peel.when they come to room temperature break them down.take a non stick pan and heat it up.add oil,mustard seeds,cumin seeds one after the other.tip in the green peas,potatoes,turmeric pd,red chilli pd,salt,amchur powder and mix well.

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SHISHITO PEPPERS FRY

required:oil-2 tbsp,shishito peppers-250g,salt-according to taste,red chilli flakes-a pinch,mustard seeds-1/4 th tsp,uraddal-1/2 tsp,chickpea flour-4- tbsp,turmeric powder-2 pinches,curry leaves-few

method

dice the shishito peppers into even size pieces.discard the stem part.heat a pan and pour oil into it.when the oil is hot;tip in mustard seeds,uraddal,curry leaves one after the other.when the mustards pop and the dal changes colour add the diced peppers and turmeric powder and saute.after few seconds tip in chickpea flour and mix delicately.finally add salt and red chilli flakes.when the chick pea flour is light brown turn off.these peppers can be replaced with any other chillies which have thin skin and seeds can be removed if they are spicy

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POTATO AND BATHUA FRY

required:salt-according to taste,turmeric pd-1/4 th tsp,red chilli pd-1/2 tsp,coriander pd roasted and ground-1/2 tsp,potatoes-5, oil-2 tbsp,bathua leaves -1 bunch,cumin seeds-1/2 tsp,asafoetida-a pinch

method

boil the potatoes in water for a whistle.peel and roughly chop them.remove thick stems from bathua and wash nicely and again roughly chop.heat a pan with oil.tip in cumin seeds,asafoetida,potatoes,turmeric pd,salt,red chilli pd,coriander pd one after the other.stirfry until the potatoes are light golden.lastly add bathua leaves and mix well.adjust any salt.serve with rice

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SPINACH WITH PEANUTS

required:1/2 kg baby spinach,turmeric pd-a pinch,salt-according to taste,roasted peanuts-2 tbsp,garlic-1 clove,dry red chillies-3 broken,mustard seeds-1/4 th tsp,curry leaves-few,uraddal-1 tsp,oil-2 tbsp

method

crush the garlic with the peanuts.

cover and cook spinach on medium flame until wilted.open the lid and increase the flame to evaporate the water.now take a seperate pan and heat it up.pour oil into it.when the oil is hot add mustard seeds,dry red chillies,uraddal,turmeric pd one after the other.when mustards pop add curry leaves, spinach,salt and stir fry.lastly add the peanuts and garlic.mix well.serve with rice.

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YELLOW CUCUMBER AND MUSHROOM CURRY

required:mustard seeds-1/4 th tsp,cumin seeds-1/4th tsp,1 small onion-finely chopped,green chilli-1 slit,turmeric pd-1/4th tsp,red chilli pd-1/4 th tsp,salt-according to taste,cucumber diced-300g,mushrooms button-250 g blanched,warm water-1 cup,ginger&garlic paste[optional]-1/2 tsp,cream-optional,curry leaves-few

method

deseed the cucumber and remove any pulp underneath,if the seeds are bitter.take a pan and pop the mustards.tip in cumin seeds,onion,green chilli,turmeric pd,curry leaves,ginger&garlic paste one after the other.when the onion sweats add cucumber,red chilli pd and saute for a min.add the mushrooms and cover.after a min add water and cover until the vegetables are cooked.lastlly serve with cream

 

MY CLICKS

EGGPLANTS IN PEANUT SAUCE

required: brinjal-1/2 kg,tomatoes-2 finely chopped,oil-2 tbsp,roasted peanuts-2 handfuls,water-250 ml,red chilli pd-1/2 tsp,salt-according to taste,garlic cloves-2,oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,turmeric pd-1/4 th tsp,onion-finely chopped-3/4 th cup,curry leaves-1 sprig

method

grind the peanuts with garlic and little water.dice the brinjal.put them simultaneously in salted water.heat a pan with oil and pop the mustards.tip in cumin seeds,onion,curry leaves,turmeric pd and fry until the onion sweats.then add the tomatoes and keep covered.when the tomatoes are half cooked add the brinjal which is squeezed from water.add salt and cover until the brinjal is soft.now add the peanut milk,red chilli pd and the remaining water.cover until the garlic is cooked.

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GREEN PEAS MASALA

required:bay leaf-1/2,clove-1,cinnamon-a small piece,onion-2 handfuls finely chopped,red chilli pd-1/2 tsp,salt-according to taste,turmeric pd-a pinch,garam masala pd-1/4 th tsp,water-1 cup,fresh peeled green peas-283 g,oil-1 2 tbsp,ginger&garlic paste-1 tsp

method

heat the oil and tip in bayleaf,clove,cinnamon.as soon as they change colour put the onions,salt,turmeric pd in and fry until tanslucent.add ginger&garlic paste and saute until the raw smell disappears.add the green peas and stir fry for a minute.tip in red chilli pd,garam masala and add water and cover until the peas are cooked

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WATERCRESS WITH POTATO

required:400 g of potatoes peeled and cubed,red chilli pd-3/4 th tsp,salt-according to taste,oil-2 tbsp,mustard seeds-1/4th tsp,turmeric pd-1/4 th tsp,uraddal-1/2 tsp,watercress-3 bunches washed and chopped,curry leaves-few

method

heat a thick bottomed pan and pour oil into it.tip in mustard seeds and then uraddal.also add curry leaves after the dal changes colornow add the potatoes,turmeric pd and stir fry until slightly golden.tip in salt and when add the red chilli pd.add the watercress and mix well.wait until the leaves turn soft and turn off.adjust any salt if required

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SNAKEGOURD AND COCONUT FRY

required:oil-2 tbsp,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,snake gourd-1/2 kg,turmeric pd-2 pinches,coconut grated-1/4 th cup,garlic chilli pd

 method

mix snake gourd pieces with salt and nicely mix.prepare a tempering with mustard seeds,dry red chilli,uraddal,curry leaves.add the snake gourd pieces into it and cover.open the lid and check in between.when the vegetable becomes soft tip in grated coconut.fry until the raw smell of the coconut goes away.tip in garlic chilli pd finally and turn off.

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CHICKPEA STEW

required:coconut milk-3/4 th cup,red chilli pd-1/2 tsp,salt-according to taste,onion-1 medium finely chopped,ginger&garlic paste-1 tsp,coriander chopped-little,curry pd-1 tsp,chickpeas canned and rinsed-440g,water-1 cup,oil-2 tbsp,turmeric pd-2 pinches,cloves-2,cinnamon-1" piece,bayleaf-1

method

heat a pan and pour oil.tip in cinnamon,bayleaf,cloves.after few sec tip in and fry the onions until light golden in colour.next add ginger&garlic paste and stir fry.add turmeric pd,curry powder,red chilli pd,chickpeas,salt and saute for a min.pour coconut milk,water and cook for sometime until the raw taste of the coconut goes away

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ASPARAGUS AND MUSHROOM STIRFRY

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required:brown button mushroom-200 g sliced thick,asparagus-1 bunch diced after trimming the ends,small shallot-1 sliced thick,garlic pd-1/4 th tsp,salt-according to taste,olive oil-1&1/2 tbsp,black pepper pd-1/2 tsp

method          

heat the pan and pour in olive oil.when it's warm add the vegetables and saute.tip in salt,black pepper pd,garlic pd and mix well.turn off when the vegetables are slightly golden.

MIXED BEANS FRY

required:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,curry leaves-few,turmeric pd-2 pinches,frozen green peas-1/4 th cup,frozen corn-1/4 th cup,carrot-1/2 cup diced into small cubes,grated coconut-1/4 th cup,frozen broad beans-1/4th cup,salt-according to taste,garlic chilli pd-1 tsp,hyacinth beans-200 g,water-2 tbsp,garlic chilli pd-1 tsp

method

blanch frozen green peas,corn,carrot,broad beans together.drain and keep them seperately.prepare the hyacinth beans now.remove the fibre on the sides by peeling away both the ends.pressure cook the hyacinth beans with water for a whistle.after the pressure comes down remove the lid and cook further until dry.

heat a pan and pour oil.tip in mustards,uraddal,curry leaves one after the other.add all the vegetables,turmeric pd,salt and stir fry.after 2 min, add coconut and mix well.fry for a min.lastly add garlic chilli pd and turn off.

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ZUCCHINI,CARROT AND ASPARAGUS STIRFRY

required:oil-3 tsp,carrots peeled and chopped diagonally-2 medium,asparagus trimmed and cut diagonally-a handful,zucchini cut lengthwise and cut diagonally-300g,dry ginger pd-1 tsp,salt-according to taste,black pepper

method

heat a pan with oil and tip in the carrots and stirfry.after 30 sec, tip in zucchini,asparagus,ginger,salt,pepper and continue to stirfry.turn off after 30 sec.

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