Cauliflower and potato curry

Less ingredients but tasty outcome.

Ingredients

Cauliflower : 2 cups
Potato : 1 cup
Ginger garlic paste : 1/2 tbsp
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Yoghurt/curd : 1/2 cup
Turmeric powder : 1/4 tsp
Chillie powder : 1 tsp (adjust to taste)
Coriander powder : 1 tsp
Garam masala powder : pinch
Salt : to taste
Oil : 1 tbsp
Asafoetida : pinch (optional)
Coriander leaves : to garnish

Method

Heat oil in a pan add cumin seeds, mustard seeds, asafoetida when they splutter add ginger garlic paste fry for a minute then add cauliflower florets and cubed potato, salt, turmeric powder, curd and cook on low flame until the veggies are soft. Lastly finish it off with coriander powder, chillie powder, garam masala, few drops of lemon juice (optional) and garnish with coriander leaves.

Serve with roti.

Pineapple and coconut milk curry

A recipe inspired from thai cuisine, a combination of sweet and sour flavors with a creamy sauce.

Ingredients

Pineapple : 1 nos (chopped)
Coconut milk : 200 ml
Chillie flakes : 1 tsp
Sugar : 2 tsp (adjust to taste)
Salt : 1 tsp (adjust to taste)

For tempering
Garlic : 1 pod
Onion : 1 large
Red chillies : 2 nos
Curry leaves : few
Cumin seeds : 2 tsps
Mustard seeds : 2 tsps
Asafoetida : pinch (optional)
Turmeric powder : pinch
Oil : 2 tsps

Method

In a deep bottomed vessel add chopped pineapple, coconut milk, chillie flakes, sugar, salt and cook till pineapples are soft (dont let them over cook).

In a different pan add oil when hot add mustard seeds, cumin seeds and let them splutter then add red chillies, finely chopped garlic, finely chopped onions, curry leaves, turmeric powder and cook till onions are soft, lastly add asafoetida, Add the tempering to cooked pineapple and serve hot with rice or thai sticky rice. 

Chick pea curry with coconut milk

Looking for a variation for regular chana masala? try this creamy and yummy curry with coconut milk and the good news is its a VEGAN.

Ingredients

Chick peas : 1 cup (dried) OR use tinned peas

Onions : 1 medium

Tomatoes : 1 large

Dry fenugreek leaves/kasuri methi : 2 tsps

Coconut milk : 1 cup (appx 125 ml)

Green chillies : 2 nos

Ginger garlic paste : 1 tsp

Cumin seeds : 1/2 tsp

Bay leaves : 1

Coriander powder : 1 tsp

Cumin powder : 1/2 tsp

Garam masala powder : 1/2 tsp (adjust to taste)

Chillie powder : 1/2 tsp (adjust to taste)

Turmeric powder : 1/4 tsp

Salt : adjust to taste

Oil : 2 tsps

Coriander leaves : for garnish

Method

Soak 1 cup chickpeas over night and pressure cook until soft.

In a pan add oil, bay leaf, cumin seeds when they start to splutter add finely chopped onions and green chillies, cook until onions are soft then add ginger garlic paste fry for a minute, add finely chopped tomato and cook till soft. Later add dry fenugreek leaves/kasuri methi, turmeric powder, salt, cumin powder, coriander powder, boiled chickpeas, coconut milk and cook on a low flame for 20 mins. Lastly add garam masala powder and chillie powder (adjust to taste) and coriander leaves.

Serve hot with rice or roti or poori. I personally love it with a naan.

Spicy potatoes in coconut milk

Spicy potato curry (dum aloo) with a twist, loved it...

Ingredients

Potatoes : 4 big

Onions : 1 big

Tomatoes : 2 medium

Ginger garlic paste : 1 tablespoon

Coconut milk : 200-250 ml

Garam masala powder : 1 1/2 tablespoon

Chillie powder : 1 teaspoon (adjust to taste)
Dry fenugreek leaves : 1 1/2 teaspoon (kasuri methi)

Salt : 1 teaspoon (adjust to taste)

Oil : 1 tablespoon

Water : 1 cup

Oil : 3 tablespoons (to fry potatoes)

Procedure

Puree onions and tomatoes separately. Add oil in a frying pan when hot add the peeled and cubed potatoes and fry until they are golden brown and keep aside. In the same pan add oil add the onions paste sauce until oil separates, the add tomato puree, dry fenugreek leaves (kasturi methi), salt, garam masala powder, chillie powder cook until oil separates add water, fried potatoes, coconut milk cook for 5 more minutes. Check if potatoes are cooked (if not cook a bit longer) and also for seasoning add if necessary. TA DAA its ready. 

Serve with chapathi, bread or rice. Serves 2-3 people.

Peas pulao

Served this with my Green chicken masala, my buddies loved it and me too.

Ingredients

Rice : 500 gms
Green peas: 150 gms
Onions : 1 small
Ginger garlic paste : 1 teaspoon
Mint leaves : 5 leaves
Green chillies : 1
Cinnamon stick : 2 sticks (1" each)
Green cardamom : 3 nos
Cloves : 4 nos
Bay leaf : 2 leaves
Oil : 1 tablepoon
Salt : to taste

Procedure

In a deep bottomed dish (enough to cook rice) add oil once hot add bay leaves, cinnamon sticks, cardamom, cloves, allow to sizzle. Add sliced onions, slit green chillie sauce for 5 mins till transparent,add ginger garlic paste saute for 2 mins. Add green peas sauce for 2 more mins, add salt, drop mint leaves, water and bring it to boil then add washed and drained rice lower the flame and place lid. Cook until the rice and peas are cooked. 

Serve hot with vegetable korma or any non-veg curry.

TIPS: 

1. You can use Basmati rice or any other rice. Adjust the proportion of water according to packing instructions. I added 1:1 1/2 ration for rice and water (eg: For eg: For 100 gms rice 150 ml water).
2. You can either use fresh or frozen peas.

Andhra special potato fry

My all time favorite for roti. I ate it directly from frying pan to my plate with combination of rice and hot dhal.

Ingredients

Potatoes : 4 nos (medium)
Onions : 1 big
Garlic : 2 pods
Green chillies : 1 no.
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Curry leaves : few
Oil : 1 1/2 tablespoon
Coriander leaves : few

Procedure

Boil, peel and cut potatoes into cubes. Slice onions, chop green chillies, and garlic and keep side. In a frying pan add oil, cumin seeds, mustard seeds and let them splutter add curry leaves then add onions and garlic cook until they are soft then add salt, turmeric powder, coriander powder, cubed potatoes, chillie powder and fry on a medium flame till potatoes are crispy and golden brown. Garnish with coriander leaves. 

TIP: After boiling potatoes, drain hot water and cool under cold water then peel.

Peas mushroom masala

This recipe is born with the leftovers in my fridge...  and here comes the good news it was a HIT

Ingredients

Peas : 250 gms
Mushrooms : 150 gms
Onions : 1 medium
Tomatoes/ tomato puree : 1 large/100 ml puree
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : pinch
Ginger garlic paste : 1 teaspoon
Garam masala : 1/4 teaspoon
Cumin seeds : 1/2 teaspoon
Bay leaf : 1 leaf
Kastoori methi (Fenugreek leaves): 1/2 teaspoon (dry)
Oil : 1 tablespoon
Salt : 1/2 teaspoon (to taste)
Coriander leaves : to garnish

Procedure

Slice onions, chop tomatoes and mushrooms keep them aside. In deep bottom pan add oil, bay leaf, cumin seeds and let them splutter then add onion, ginger garlic paste fry till onions are transparent then add tomatoes (or tomato puree), turmeric powder, coriander powder, salt, chillie powder, kastoori methi (fresh/dry) and cook until tomatoes are soft. Add chopped mushroom and fry for 5 minutes then add peas (fresh/frozen) reduce the heat to medium, cover and cook until peas and mushrooms are tender (occasionally stirring- sprinkle some water if necessary). Check for seasoning add if necessary. Finally garnish with coriander leaves

Tastes best with chapathi 

NOTE: You can add 1 cup water if you want a thinner consistency curry.

Okra (Bhindi) fry

Okra... Bhindi... Ladies finger... call it any name this has been my childhood favorite and it still is... Here is a slightly modified recipe but no compromise with taste.

Ingredients

Okra : 500 gms
Onions : 1 medium
Garlic : 2 pods
Mustard seeds : 1/2 teaspoon
Curry leaves : few 
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Salt : to taste
Oil : 2 tablespoons (or more if needed)

Procedure

Slice the okra, onions, chop garlic. In a pan add oil, mustard seeds let them splutter then add onions fry until onions are brown and keep it aside. Add remaining oil in the pan add garlic, curry leaves, okra, salt, turmeric powder, leave the pan uncovered cook on a low flame until okra is almost done, then add the fried onions, chillie powder. Serve hot with rice or roti.

TIP: Add 1 tablespoon yogurt (curd) after adding the okra to pan, it will reduce the stickiness. Never close the pan when cooking okra, else the fry will be gooey.

Zucchini (courgette) curry

Zucchini is one of the widely available vegetables in Europe, even though I am not a big fan of the vegetable I love this curry for its  unique flavor and the Indian spices takes the taste to different level... Enjoy !!!

Ingredients

Zucchini : 2 nos
Onions : 1 medium
Tomatoes : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Garam masala : 1/2 teaspoon
Salt : to taste
Chillie powder : 1/2 teaspoon (adjust to taste)
Oil : 1 teaspoon
water : 1 cup

Procedure

Slice onions, chop tomatoes, cut the zucchini in coins or can also be halved (picture). In a pan add oil, cumin seeds, mustard seeds and let them splutter, add sliced onions fry till they are soft, add ginger garlic paste fry for 1 min then add chopped tomatoes and cook until soft. Lastly add zucchini pieces, salt, garam masala and cook for 10 min then add water and cook until zucchini is soft finally add chillie powder and garnish with coriander leaves.

Onion pakoda (Onion fritters)

Onion pakoda or fritters are perfect and comforting food during cold or rainy season. It is a very famous south Indian snack found on a street side food courts or can me made at home. Yummy with a hot cup of tea. 

Ingredients

Onions : 2 large
Chick pea flour : 1 1/2 cup 
Rice flour : 1/2 cup 
Green chillies : 2 nos (optional)
Coriander leaves : fist full (chopped)
Curry leaves : few
Chillie powder : 1 teaspoon (adjust to taste)
Turmeric powder : 1/4 tespoon
Coriander powder : 1 teaspoon 
Cumin seeds : 2 teaspoons
Salt : to taste
Oil : 2 tablespoon (hot oil)
Water : to mix
Oil : to fry

Procedure

Slice onions, finely chop green chillies and coriander leaves. Combine all the ingredients then add the hot oil and mix the ingredients by slowing adding water into a hard mix (don't put too much water). Heat oil in a deep pan (very hot), use your finger to drop the batter in the oil to form small fritters and reduce the flame to medium and fry until golden brown. Remove them on paper towel to absorb excess oil. 

Serve with hot tea (Yummyyyy).

Broccoli curry

"There's no other love like the love for a brother. There's no other love like the love from a brother."

Had a awesome talk (as usual) with my God gifted bro and Broccoli curry for lunch. Now out in the sun for shopping again.

A view from my window... Its time for some SUN

 

Ingredients

Broccoli : 500 gms
Onion : 1 no
Tomatoes : 2 nos
Ginger garlic paste : 1 teaspoon
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Coriander powder : 1 teaspoon
Garam masala powder : 1/2 teaspoon (optional)
Oil : 1 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Salt : to taste

Procedure

Seperate the broccoli in florets, chop onions and tomatoes and keep aside. In a pan add oil when warm add cumin seeds, mustard seeds and let them splutter, add chopped onion and ginger garlic paste fry till onions are soft then add chopped tomatoes and cook till soft and add broccoli florets, salt, turmeric powder and water cook for 15 min or until broccoli is soft (do not over cook). Finally add coriander powder, garam masala powder, chillie powder and garnish with coriander leaves.

Serve hot with rice.

South Indian sambar

Finger licking taste... Indeed one of the best dish I made with my crazy (funny) girls. xoxo

Ingredients

Red gram lentils : 1 cup
Onions : 1 no
Carrots : 2 nos
Brinjal/ Aubergine : 3 nos (small) or 1 no (big)
Tomatoes : 2 nos
Tamarind pulp : 2 teaspoon (thick) or 3 teaspoons (thin)
Sugar : 1/2 teaspoon
Oil : 1 teaspoon
Garlic : 2 cloves
Turmeric powder : 1/2 teaspoon
Chillies powder : 1/2 teaspoon (adjust to taste)
Sambar powder : 2 teaspoons (quantity may vary with different powders)
Salt : to taste
Coriander leaves : to garnish

For tempering

Oil : 1 teaspoon
Garlic : 2 pods
Cumin seeds : 1 teaspoon
Mustard seeds : 1 teaspoon
Dry red chillies : 3 nos
Desiccated coconut (Dry/Fresh): 1 tablespoon
Asafoetida : 2 pinches (optional)
Curry leaves : fist full

Procedure

Chop onions and tomatoes into 1 inch cubes, cut carrot and brinjal/ aubergine into 2 inch long slices. Cook the lentils until soft and keep it aside. In a deep pan add 1 teaspoon oil then add 2 thinly chopped garlic pods fry for 30 secs then add all the vegetables, salt, turmeric powder, sambar powder, water (depending on the consistency you like) and cook until vegetables are soft. Mix the cooked lentils with the vegetables and add chillie powder, tamarind pulp, sugar and water and let them cook on a medium flame for 10 min.

Finally temper the sambar, in a pan add oil and when hot add thinly chopped garlic and fry then add cumin seeds, mustard seeds let them splutter, add dry red chillies, asafoetida, coconut powder and lastly curry leaves and fry for 1 min then add it to the sambar. Check for salt and chillie add if necessary.

Serve hot with rice