my passion for recipes

 

Aloo Methi Fry

Ingredients:
potato - 4 (big)
methi leaves - cleaned - 1.5 cups
onions - 2
tomatoes - 2
ginger garlic paste - 2 tsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1.5 tsp
oil - 4 - 5 tbsp
mustard seeds - 1 tsp
urad dal - 1  tsp

Method:
- chop  the onions and tomatoes finely
- boil the potatoes and peel their skin
- cut the potatoes into cubes and keep them aside
- in a pan add oil and add mustard seeds
- when they splutter add the urad dal and wait until they turn golden brown
- add the onions and fry till they are trasnsparent
- add the tomatoes and fry
- add the salt, turmeric powder and fry
- add the ginger garlic paste and fry
- to this add the methi leaves and fry
- fry them till  they get cooked.
- add the red chilli powder and fry
- add 1/2 a cup of water and then fry now and wait till come to a boil
- add the boiled potato cubes and wait until the water completely evaporates
- serve with chappathi or rice as a side dish


Thanks goes to:
Nalini Aunty. The credit goes to her again. This recipe made me fall in love with the methi taste. Thank you Aunty.



Ladies Finger Poriyal (Simple method)

Ingredients:
Ladies finger - 1/4 kg
grated coconut - 2 tbsp
green chillies - 5
salt to taste
oil to fry
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves -  10 - 15

Method:
- cut the ladies finger as shown, not too small or not too big
- in a pan add oil and wait until it gets hot
- add mustard seeds, urad dal and curry leaves and fry
- now cut the green chillies in between
- add the ladies finger and fry
- add salt
- fry until the stickness disappears and the ladies finger fries too well.
- add the grated coconut and remove from fire.
- mix well and serve with rice or chappathi.

Thanks to:
To my close friend's mother - in - law. I had this recipe on 2nd nov when I had been to her home for lunch. My hubby never touches ladies finger just because of its stickyness. But he had on that day and asked me to learn the recipe. This came out too well. Thanks to Jeeva aunty.



Vallarai Keerai Sambal

Ingredients:
vallarai keerai - 1 bunch
small onions - 5 - 10
grated coconut - 2 -3 tbsp
salt to taste
juice of 1 lemon
green chillies - 2

Method:
- remove only the l eaves from the stem, wash and chop them finely
- chop the onions and green chillies finely
- add the keerai, green chillies, onions, salt and grated coconut together and mix well with hand
- smash well for 5  minutes
- now add the lemon jucie a nd keep it aside for around 30 mins
- mix well and serve



Baby Potato Fry using Dal Powder

Ingredients:
Baby potatoes - 1 cup
garlic - 12- 15 pods
salt to taste
oil to fry
turmeric powder - 1/ 2 tsp
red chilli powder - 1 tsp
dhal powder - 2 tsp
curry leaves - 10 - 15

Method:
- boil the baby potatoes
- peel them and keep them aside
- crush the garlic well as shown in the picture
- add oil in a pan
- to that add the garlic and the  boiled potato, add the curry leaves
- add salt, turmeric powder and red chilli powder
- fry well
- when  the masala is fully coated to the potatoes add the dal powder and stir well
- leave the potatoes to roast in low flame until the dal powder forms golden brown colour and gets coated to the potatoes.

Serve hot as a side dish



Sprouts Kulambu

Ingredients:
peanut - 2 tbsp
mochakottai - 2 tbsp
soya - 2 tbsp
channa - 2 tbsp
horse gram - 2 tbsp
peas - 2 tbsp
Onions - 2
tomatoes - 2
tamarind - size of half lemon
turmeric -  1 tsp
red chillie powder - 1.5 tsp
cardamom - 2
cloves - 2
curry leaves - 10 - 15
oil to fry
coconut - 5tbsp
saunf - 1/2 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
salt to taste

Method:
- soak peanut, mochakottai, soya, channa, peas, horse gram for 10 hours
- then tie them in a cloth and leave them in a closed area for 2 days
- the sprouts would have formed on the dals
- grind tomato, cardamom and cloves seperately
- grind coconut and saunf seperately
- make a paste with tamarind
- cut the onions into squares
- in a pressure pan add oil
- when the oil is hot add the mustard seeds and urad dal
- add the onions and fry until golden brown
- add salt to  taste
- add the ground tomato paste and the tamarind paste
- add the curry  leaves and turmeric powder
- add red chilli  powder and the then add the coconut paste
- fry well and then presssure cook for three whistles
- serve for chappathy, dosa or rice



Sorrakkai Peanut Kootu

Ingredients:
sorrakkai - 1
onions - 2
tomatoes - 2
coconut - 5 - 6 tbsp
green chilies - 5 - 6
cinnamon - 1/2"
cardamom - 1
oil to fry
curry leaves - 10 - 15
mustard seeds - 1 tsp
peanut - 1/2 cup
salt to taste

Method:
- cut the sorrakkai into fine cubes.
- cut the tomatoes and onions finely.
- grind peanuts, cinnamon and cardamon into a coarse powder
- grind coconut and green chillies together
- in a pan add oil and then when the oil is hot add the mustard seeds
- add onions and fry
- add tomatoes and fry
- add the sorrakkai and then the coconut paste
- add salt to taste
- add  the curry leaves and fry
- now leave it to simmer
- allow it to boil for 4- 5 mins and when you are about to remove from fire add the peanut powder
- mix well and remove from fire



Tomato Rasam

Ingredients:
tamarind - size of half a lemon
red chillies - 4
curry leaves - 10 - 12
garlic - 4 - 5
mustard seeds - 1 tsp
cumin (jeera) - 1 tsp
whole black pepper - 1 tsp
salt to taste
tomato - 2
hing - 2 pinches
urad dal - 1 tsp
oil - to fry
turmeric powder - 1/2 tsp
corriander leaves - 1 tsp

Method:
- make a paste out of tamarind paste
- crush the garlic and keep it aside
- make a powder of the jeera seeds and pepper
- grind the tomatoes to a fine paste
- in a pan add oil
- add mustard seeds and urad dal
- add garlic and fry and add the red chillies
- add the curry leaves
- add the tamrind water, salt, turmeric powder.
- add hing and add the jeera - pepper powder
- add the tomato paste and add some water to that
- allow it to boil
- add the corriander leaves and serve hot with rice



Kovakkai Fry

Ingredients:
Kovakkai - 1/4 kg
red chilli powder - 1 tsp
oil - 3 - 4 tbsp
turmeric - 1/4 tsp
salt to taste
dhal powder - 2 tsp
curry leaves - 10 - 12


Method:
- cut the kovakkai as indicated in the picture (i.e length wise)
- add salt, turmeric and chilli powder to the kovakkai and mix well
- leave it to marinate for 10 mins
- in a pan add oil and add the kovakai
- fry
- fry till they turn golden brown
- it would take a time, so to make the process easier add water (1/2 cup) and cover the pan with a lid.
- when the water is fully evaporated and when the oil oozes out, add curry leaves and the dhal powder.
- fry till the dhal powder forms a nice coating to the kovakkai and turns brown in colour.
- serve with sambar or as a side dish.

Thanks goes to:
Sozlai aunty. I got this recipe from her website and this is the second time Im trying this. It came out too lovely and I had this with curd rice...Dont ask.. the taste was awesome!!!!!
Thanks Aunty!!!!!


Avarakkai Pirattal

Ingredients:
avarakkai (broad beans) - 1/4 kg
onions - 2
tomatoes - 2
curry leaves - 10
corriander leaves - 1 tsp
mustard seeds - 1tsp
urad dal - 1 tsp
hing - 2 pinches
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
salt to taste
oil to fry

Method:
- cut broad beans finely
- cut onions and tomatoes finley
- add oil in a pan
- add mustard seeds and urad dal and fry until they turn golden brown
- add curry leaves and then add the onions and fry till golden brown
- now add the tomatoes and fry until they are fully smashed
- add salt, turmeric, corriander powder, chilli powder, hing and fry well
- now add the avarakkai and fry well
- add little water and allow it to cook
- leave it to cook and wait until all the water has dried up
- add the corriander leaves and serve



Paneer Butter Masala

Ingredients:
paneer - 200 gms
onions - 2
tomatoes - 2
butter - 2  tbsp
salt to taste
orange colour - 2 pinches
red chilli powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
cumin powder - 1/2 tsp
corriander leaves to garnish
water - 2 cups
oil to fry

Method:
- cut paneer into cubes
- add oil to a pan and fry the paneer till they turn golden brown
- add fried paneer to water and then leave them to rest in water for 5 minutes
- squeeze the water and keep them aside
- make a thick paste using onions
- make a thick paste with tomatoes
- in a pan, add butter and add the onion paste and fry
- fry them ubtil its leaves its raw smell and til the oil starts seperating
- to it add the ginger garlic paste, salt and tomato paste
- fry
- now to this add the colour, red chilli powder and corriander powder.
- add garam masala and fry well
- if necessary add a little water to this
- close the pan with a lid and leave it to simmer for 10 minutes
- to this add the paneer and the corriander leaves and leave it in low flame for another 3 - 4 minutes
- add the cumin powder to this now and mix well
- the masala and the colour will get coated to the paneer and then it will taste too great

Note:
- tastes good with chappathi and fried rice



Arai Keerai Kulambu

Ingredients:
arai keerai - 1 bundle
pasi parupu - 1/2 cup
onion - 2
tomatoes - 2
garlic - peeled - 1 hand ful
mustard seeds - 1tsp
urad dal - 1 tsp
oil - 2 tbsp
curry leaves - 10
turmeric - 1/4 tsp
green chillies - 4
hing - 2 pinch

Method:
- clean and wash the keerai
- cut them finely
- cut onions finely
- cut tomatoes and green chillie finely
- in a pressure pan add pasi parrupu, chopped green chillies, tomatoes, garlic, turmeric, hing and add water
- add sufficient water and cook for 3 whistles
- smash them well until they form a paste
- add oil in a pan
- add mustard seeds and urad dal and fry till golden brown
- then curry leaves and add the onions
- fry till they turn golden brown
- add the dal mixture and add some water if necessary
- close the pan with a lid and leave it to simmer for 5 - 7 minutes and depending upon the thickness you can remove from fire.
- goes well with rice and chappathi's



Soya Curry

Ingredients:
Soya - 1 cup
onions - 2
tomatoes - 2
tamarind - size of 1 small lemon
red chillie powder - 1 tsp
turmeric powder - 1/2 tsp
salt to taste
Coriander powder - 1 tsp
ginger garlic paste - 2 tsp
cloves -2
cinnamon - 1"
bay leaf - 1
cardamom - 2
corriander leaves - 2 - 3 tsp
oil for seasoning
grated coconut  - 1/2 cup
green chillie - 2

Method:
- soak the soya over night
- grind the coconut into a fine paste
- make a paste out of tamrind and water
- in a pan add oil
- add the spices - cardamom, cinnamom, bay leaf and cloves
- to it add the chopped onions
- fry til golden brown
- add the chopped tomatoes and fry
- add salt to taste
- add ginger garlic paste
- to this add the green chillies and fry till the raw smell goes off
- now add the red chilie powder, coriander powder, turmeric
- fry well
- to this add the tamarind water and the soaked soya
- leave it to boil for 2 - 3 mins
- to this add the coriander leaves and the coconut paste
- fry well
- close the pan with a lid and then leave it to steam for 2 whistles.

Good combination with:
- rice
- ragi balls
- chappathi
- dosa/ idli
- puttu


Beetroot Palya

This is a Karnataka Dish. Most suitable for rice and chappathi's. When I was looking out for a recipe with beets for chappathi I found this recipe in one of the website. This came out realy awesome and I have just added the same recipe that I found in the site.

Ingredients:
Beetroot - 3
Onion - 1
Water - 1 - 2 cups
salt to taste
tamarind juice - 3 - 4 tsbp

Seasoning:
oil - 1 tsp
mustard seeds - 1/2 tsp
red chillie - 1
channa dal - 2 tbsp
turmeric - 1/2 tsp

For powder:
coriander seeds - 2tbsp
cumin seeds - 2 tsp
red chillies - 4
pepper - 4 - 6
fenugreek seeds - 1/2 tsp
urad dal - 2tsp
channa dal - 2 tsp
cinamon - 1"
cloves - 2
hing - 2 pinches

To grind:
coconut - 1/4 cup
poppy seeds  (khus khus) - 1 tbsp
channa dal - 1 tbsp
corriander leaves - a handful
curry leaves - 10 - 12
garlic - 1 pod

Method:

- peel and chop beetroot into small cubes
- boil that in water until its soft
- chop onion finely
- dry roast the ingredients to make powder each seperately.
- grind them into a smooth powder
- grind the ingredients to grind into a fine paste and leave it aside
- in a pan add oil
- then when the oil is hot add the mustard seeds, red chillie, channa dal and turmeric.
- to this add the cooked beetroot.
- add the powder and the finely ground paste
- add the salt and add the tamarind water and leave it to simmer and until it forms to a thick consistancy.


Cucumber (Velarikai) Pachadi

Ingredients:
Cucumber - 1
red chillies - 4
salt to taste
curd - 1 cup
coconut - 1/2 cup

Method:
- peel the skin of the cucumber and remove the seeds
- grind that along with red chillies, salt, curd and coconut
- grind them into a fine paste
- Serve


This goes well with rice and can also be used as a side dish for vegetable rices.


Vadai Curry

Ingredients:
Channa dal - 1 cup
onions - 2
tomatoes - 2
ginger garlic paste - 2 tbsp
red chilli powder - 1 tsp
dania powder - 1 tsp
salt to taste.
turmeric - 1/4 t sp

Seasoning:
oil for frying
cinnamon - 1 "
cardamom - 2
cloves - 2
bay leaf - 1

To grind:
saunf - 1 tsp
green chillies - 3

To garnish:
corriander leaves - 1/4 cup

Method:
- soak channa dal in water for 2 hrs
- grind green chillies and saunf to a fine paste
- now grind the channa dal and the green chilli paste with little salt to coarse paste
- the dal shouldnt be ground finely
- place this mixture in a vessel
- in a pressure pan add little water and place the channal dal mixture vessel in it
- steam it without adding any whistle for 10 mins
- remove from fire and allow it to cool
- now just break the chana dal mixture
- that wil look like bread crumbs
- Chop the onions finely
- chop the tomatoes finely
- in a kadai add oil
- to it add all the sesoning items and allow it to stand for  a minute
- then add the onions and fry until it becomes transparent
- then add the tomatoes
- fry till they are full smashed
- add salt, turmeric , ginger garlic paste and fry til the raw smell vanishes
- then add the red chilli powder, dania powder and fry
- now add a little oil and add the channa dal mixture
- mix well and close the pan with the lid for few minutes
- then add the corriander leaves and mix well
- serve it hot with dosa, idli, appam, chappathi or iddiyappam


Killi pota Dhal

Ingredients:
Thuvar dal - cup
tomatoes - 2
onions - 1
beans - 100 gms
green chillie - 5 - 6
salt to taste
hing - 1/4 tsp
turmeric powder - 1/4 tsp
garlic - 1 pod
corriander  leaves - 3 tbsp
water as required

To season:
Oil -3 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 12

Method:
- chop the onions into long slices
- cut the beans into 1" slices
- in a pressure pan add the washed thuvar dal, chopped tomatoes, peeled garlic, turmeric powder, green chillies and hing
- add water to that and steam it for 4 whistles
- remove from fire and in a wooden laddle smash it well
- In a pan add oil
- add the seasoning and fry.
- when the urad dal is golden brown in colour add the onions and beans
- fry till the onions become transparent
- add the salt and thuvar dal mixture
- bring it to boil and serve it with rice.

Note:
- any vegetable could be used. And it also tastes good without any vegetable as well.

Thanks goes to:
Bala, my husband. He made me learn this recipe just because he is allergic to tamarind. This dal tastes good when served with hot and spicy vegetable fry, eg. potato fry, kovakkai fry etc.


Potatoes and Peas Curry

Ingredients:
potatoes - 2
peas - 1 cup
onions - 2
ginger garlic paste - 2 tsp
oil to fry
cinnamon stick - 1"
cardamom - 2
cloves - 2
red chillie powder - 1 tsp
corriander powder - 1tsp
salt to taste
corriander leaves
water ( if necessary )

To grind: (1)
saunf - 1 tsp
grated coconut - 1/2 cup
pepper - 1 tsp
green chillies - 4 - 5

To grind (2):
corriander seeds - 1 tsp
tomatoes - 3
onions - 1

Method:
- peel the pototes and cut them into cubes
- grind the coconut, saunf, pepper and green chillies into a fine paste.
- then grind corriander seeds, tomatoes and onions to a fine paste.
- in a pressure pan add oil
- to that add cinnamon, cardamom and cloves and fry
- chop the onions into cubes and fry that till transparent
- add salt to taste
- add the tomato paste and ginger garlic paste.
- fry till the raw smell vanishes
- to that add the potatoes and peas
- then add corriander powder and red chillie powder
- then add the coconut paste and add the corriander leaves
- add water if necessary and pressure cook it for 3  whistles.
- Serve with chappathi's , rice or puttu.



Capsicum Masala

Ingredients:

Capsicum - 2
Green chillies - 2
onions - 2
Salt to taste
oil - 4 tbsp
curry leaves - 10 leaves

Method:

- cut the capsicum into cubes.
- in a kadai add oil and add the onions.
- fry till they are transparent
- fry the capsicum and green chillies
- add salt to taste
- fry until it cooked
- Need not add  the water for this as the capsicum will get cooked when fried this way.




Spring Onions Piratal

Ingredients:

Sping onions - one bunch
onion - 1
tomato - 2
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
garam masala - 1/2 tsp
ginger garlic paste - 1/2 tsp
corriander leaves - 1 tbsp
salt to taste
water - 1 cup
oil - 2 tbsp
mustard seeds - 1 tsp

Method:
 
- finely chop the spring onions, onions and tomatoes and keep it aside.
- in a kadai add oil and bring it to heat.
- to that add the mustard seeds and leave it to splutter.
- now add the onions and fry till transparent.
- add the salt and ginger garlic paste and fry till the raw smell vanishes.
- now to this add tomatoes, red chilli powder, corriander powder, garam masala powder, turmeric powder, and fry till the raw smell vanishes.
- Now to this add the spring onions and fry for 2 mins. Now add water and bring that to boil and remove from fire when the recipe is cooked and fully dry . You can also serve when its semi gravy.



Spicy Ladies finger

Ingredients:

1/4 kg ladies finger
1/2 tsp tbsp oil
1 pinch hing
1tsp cumin seeds
11/2 tsp coriander powder
1 tsp chillie powder
1/2 tsp mango powder
1tsp besan powder
1/2 tsp salt
1/2 tsp black pepper

Method:

- Wash the ladies finger. pat it dry. Then cut it into 1" pieces.
- to it add hing, corriander powder, chilli powder, mango powder, besan powder, salt, cumin seeds and black pepper.
- mix well. If the mixture is dry, sprinkle little water to form a moisture.
- In a kadai add oil. To it add the ladies finger. Fry until cooked and the der. Dont add water.

- Serves good as a side dish or can be served with chappathi.


Note:
Thanks to Manjulas Kitchen for this recipe. This recipe is awesome.




More Kulambu (Butter milk Curry)

Ingredients:

Channa dal - 1tsp (Kadala paruppu in tamil)
Raw Rice - 1 tsp
1/4 Cup coconut shredded
1/2 Cup Curd
8 Green chillies
1 tsp Cumin seeds (jeera)
1 tsp Mustard seeds
1/2 tsp Turmeric powder
Salt to taste
Oil for frying
Curry leaves

Method:


1.Soak Channa dal and the Raw rice in water for 1 hr.
2.Beat the curd well. Keep it aside
3.Grind Coconut, 6 red chillies, channa dal and raw rice into a fine paste.
4.Take a kadai.
5.Add oil to it. When the oil is hot add the mustard and cumin seeds.
6.Now add the curry leaves and remaining red chillies.
7.Fry well. Then add the turmeric powder. Add the ground paste and fry well. Fry until the raw smell vanishes.
8. To this add the curd and salt to taste.
9. Serve it hot with Rice and a spicy side dish.


Note:

- This curry could be made by using the white pumpkin, zucchini and ladies finger.

- The alteration in the recipe is: Cut the vegetables into cubes. Fry that in the oil until cooked and keep it aside. Then add this vegetables after seasoning with mustard seeds in the kadai and the rest of the recipe goes as follows.

The thanks goes to :

I tasted this recipe in my Tution teachers home when I was in my 1st std. I was invited for lunch on one sunday by my tution teacher. Her name is Banu. Banu miss's mom was a great cook. I dont know much about other recipes that she prepares. But just this Curry with potato fry became my delicacy after I ever tasted. I can never forget the taste. And some how managed to get the recipe from else where. I have tried numerous experiments and the final product is here now...

Where ever she is... I dont have any contacts with her since I was in my 4th Std, when ever I prepare this curry I always remember about Banu miss and her mom. Thanks miss for this recipe. Because of your mom I was able to explore and find out the taste and could share with others as well.



Mango Dal

Ingredients:
Raw Mango - 1
Toor Dal or Tuvaram Paruppu - 1cup
Onion - 1
Tomato -1
Red Chili Powder - 1Tbsp
Coriander Powder - 2Tbsp
Mustard seeds - 1tsp
Urad Dal - 1tsp
Curry leaves - 1strip
Ghee - 1Tbsp

Method:
-Peel the mango skin and cut into small pieces.
- Cook the dal and add the cut mango, chopped onions, chopped tomato, salt, red chili powder, corainder powder .
- Add enough water and cook the dish for 10min till mango is cooked.
- Heat oil in a pan and add mustard seeds and urad dal, once they split add curry leaves.
- Pour a Tbsp of Ghee, Serve it hot with white Rice or Roti.

Tip:

Choosing Mango for this dish - Mango should not be sour or sweet..., If it is sweet or soo sour add red chili powder 1Tbs extra to settle down the sourness and you can also add a lump of Jaggery to get rid of sourness.

Took this recipe from:
Priya's website.. awesome recipe and my favourite one too.. thanks!!!!!!!!