DOUBLE BEANS CAPSICUM CURRY

Here is a protein rich curry ....a perfect partner for your rotis and rice dishes....

INGREDIENTS

• DOUBLE BEANS -1 CUP
• CAPSICUM (Chopped) -1 CUP
• TOMATOES-2
• ONION -1
• GARLIC -FEW PODS
• CHILLI POWDER -3/4 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN POWDER -1 TEASPOON
• GARAM MASALA POWDER -1/2  - 1 TEASPOON
• OIL -2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES -FEW

METHOD

• Pressure cook double beans till done.
• Heat some oil in a pan.
• Fry the garlic,chopped onions and tomatoes. 
• Add the powders and salt to taste.
• When it is cooked to a pulp,puree in a mixer.
• Heat the remaining oil.
• Shallow fry the capsicum for a few minutes.
• Add the double beans and tomato onion masala .
• Bring to a boil.
• Simmer for 3-5 minutes.
• Remove from heat and garnish with curry leaves.
• Serve hot with your favorite rotis,Phulkas,rice,pulavs etc.

THAKKALI KUZHAMBU FOR IDLI DOSAS

Here is an easy to prepare side dish for your good old idli/dosas...

It is indeed a sellout when you are bored of chutneys and sambar and podis.

You need minimum ingredients and very little effort too...


INGREDIENTS

• TOMATOES-3
• ONIONS-1
• GARLIC -FEW PODS
• GREEN CHILLY -  3
• TAMARIND PUREE -1/4 Tsp
• GRATED COCONUT-1/4 Cup
• FENUGREEK SEEDS- A pinch
• MUSTARD-1/4 Tsp
• CUMINSEEDS1/4 Tsp
• SAMBAR POWDER-1Tsp
• PRESSURE COOKED TOOR DAL -1/2 cup
• COCONUT OIL-2
• SALT TO TASTE
• CURRY LEAVES -FEW

METHOD

• Chop onions and tomatoes into small pieces.Crush the garlic pods.
• Grind the coconut and chillies with a little water to a smooth paste.
• Heat the oil.
• Temper the mustard,cumin seeds and fenugreek seeds.
• Add the chopped onions and crushed garlic and saute well.
• Add the sambar powder and salt to taste.
• Now add the tomatoes and tamarind puree and cook till the tomatoes turn soft and mushy.Add enough water and boil well.
• Now add the mashed dal and ground coconut paste and bring to a boil.
• Add the curry leaves and remove from heat.
• Serve hot with any South Indian breakfast.

CAULIFLOWER COCONUT MASALA

Here is a healthy and tasty Cauliflower Masala with the aroma of coconut and mild spices...

INGREDIENTS

• CAULIFLOWER PIECES - 3 CUPS
• CAPSICUM -1
• ONION-1
• TOMATO -2
• GARLIC -FEW PODS
• SAUNF -1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• CLOVES-4
• ELAICHI-2
• CINNAMON-1 BIT
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER - 1/4 TEASPOON
• OIL FOR FRYING -2 TABLESPOONS
• GRATED COCONUT -1/2 CUP
• COCONUT MILK -1/2 CUP
• SALT TO TASTE 
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Chop onions ,tomatoes and capsicum into small bits.
• Soak the cauliflower bits in hot,salted water and wash well after 30 mins.
• Heat 3 teaspoons of oil in a pan.
• Fry the spices,garlic ,onions and tomatoes till they are mushy.
• Add the coconut and grind to a coarse paste.Keep aside.
• Heat the remaining oil and saute the capsicum bits.
• Now add the cauliflower and saute for a minute.
• Add salt to taste.
• Add the chilli powder and turmeric powder.
• Saute well.Add the ground masala.
• Add enough water and let it simmer.
• Cover the pan and cook till the cauliflower is done and the raw masala smell is gone.
• Add the coconut milk and simmer for 30 seconds.
• Remove from heat and serve with any roti or rice of your choice.
• This dish is a great accompaniment to dosas and idlis too.

ALOO METHI CURRY

Here is a simple ,tasty and healthy Aloo Methi curry....the ultimate comfort food to be had with soft phulkas....

INGREDIENTS

• POTATOES-3
• METHI LEAVES- 2 to 3 CUPS
• CUMIN SEEDS-1/2 TEASPOON
• ONION-1
• TOMATO-1
• GARAM MASALA POWDER-1/2 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWER-1/4 TEASPOON
• OIL-1/4 CUP
• SALT TO TASTE

METHOD

• Chop the onion and tomato.
• Peel and cube the potatoes.
• Boil them till done.Drain.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the onions and tomatoes .Fry till soft.
• Now add the methi leaves and potatoes.
• Add the turmeric,salt,chilli powder and garam masala powder.
• Stir fry till the leaves are soft and have shrunk in size.
• Remove from heat .
• Serve hot with rotis /phulkas or any Indian bread of your choice.

BANANA STEM CURRY

Here is a healthy vegetable curry made with finely cut tender and juicy banana stem which is low in calories and high in fiber...
It is very good for kidney stones and digestive problems too...


INGREDIENTS

• FINELY CUT BANANA STEM- 2 CUPS
• GRATED COCONUT- 1 TABLESPOON
• DRY RED CHILLIES- 3
• MOONG DAL- 1 TABLESPPON(Soaked for 10 mins)
• GREEN CHILLY- 1
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL -1/2 TEASPOON
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Chop the banana stem into tiny pieces.Soak them in water.Stir them well with a fork .The excessive fiber from the banana stem will be easily removed in this fashion.
• Heat the oil in a pan.
• Splutter the mustard seeds,fry the chillies and urad dhal.
• Now add the banana stem and stir well.
• Add the soaked Moong dal.
• Add a cup of water and salt to taste.
• Boil well till the water evaporates or till the stem and the moong dal is  well cooked .
• Garnish with grated coconut and curry leaves .
• Serve hot with rice and curry/sambar of your choice.

ASH GOURD TOMATO MASALA GRAVY

Here is a healthy,low calorie side dish with  which is easy to prepare easily available vegetables and it tastes great too...

INGREDIENTS

• ASH GOURD (cubed) -3 cups
• CHOPPED ONIONS-1
• GARLIC -FEW CLOVES
• TOMATOES-3
• GREEN CHILLIES-3
• DHANIA POWDER-1 TEASPOON
• JEERA POWDER -1 TEASPOON
• CHILLY POWDER-1/2 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• MUSTARD SEEDS -1/4 TEASPOON
• CURRY LEAVES -FEW
• COCONUT MILK-1/2 CUP
• SALT TO TASTE
• OIL-3  TEASPOONS

METHOD

• Chop the garlic,onions and chillies coarsely.
• Immerse the tomatoes in boiling water for a minute or two.
• Drain. Peel and chop into pieces.
• Heat a teaspoon of oil. Saute the chopped onions,garlic,tomatoes and chillies.
• Add the salt ,chilly powder and other powders. Cook till the raw smell is gone.
• Cool .Blend into a smooth paste in a mixie.
• Heat the remaining oil .
• Fry the mustard seeds,cumin seeds,curry leaves and ash gourd bits.
• Add enough salt for the vegetable. Add enough water and cook till done.
• Now add the ground paste.
• Add some water if needed.
• Boil  well for a few minutes .
• Add the coconut milk.Simmer for a minute.
• Remove from heat .
• Serve hot with breakfast items like idlies,dosas,pongal etc.
• This side dish can be had with plain rice or rotis too.
• You may substitute ash gourd with Lauki(Bottle gourd)or Chow Chow (Chayote sqaush) too.

POTATO PODIMAS /URULAIKIZHANGU PODIMAS

Who said a tasty Potato Curry should be spicy or roasted or at least shallow fried?

Here is a tasty ,almost oil -free potato curry...

In fact ,it is a traditional recipe that has been taken over
by Potato Fry and Spicy Potato Curry... 

INGREDIENTS

• POTATOES-1/4 Kg.
• CHOPPED ONION-1/2 CUP
• GRATED GINGER -1/2 TEASPOON
• GREEN CHILLIES-4
• GRATED COCONUT-1 TABLESPOON(optional)
• OIL-2 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/4 TEASPOON
• CHANNA DHAL -1/2 TEASPOON
• LIME JUICE-1 TEASPOON
• CURRY LEAVES- FEW

METHOD

• Boil the potatoes in their jackets till just done.
• Cool.Peel the potatoes. Crumble the potatoes roughly.
• Heat the oil in a pan.
• Splutter the mustard seeds,dhals,chopped green chillies and ginger .
• Add the onions and fry till transparent.
• Add the potatoes and salt to taste.
• Stir fry for a few minutes.
• Garnish with a few curry leaves and grated coconut.
• Remove from heat and mix in the lime juice.
• Serve hot with hot steamed rice and hot sambar /rasam etc.

LADIES FINGER TOMATO MASALA CURRY/BHINDI TAMATAR MASALA

Here is a healthy and tasty,low fat vegetable curry prepared with very little oil....

This recipe  lends a tasty twist to our simple everyday ladies finger curry...


INGREDIENTS

• TENDER LADIES FINGER-1/4 KG
• TOMATO  -  2-3
• SMALL ONIONS-6
• GARLIC-4 CLOVES
• RED CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• DHANIA /CORIANDER POWDER-1 TEASPOON
• JEERA/CUMIN POWDER-1/2 TEASPOON
• CUMIN SEEDS-1 TEASPOON
• RED CHILLIES-4
• OIL-3 TEASPOONS
• SALT TO TASTE

METHOD

• Clean and cut ladies finger into 1 inch pieces.
• Chop tomatoes into small pieces.
• Heat 1 teaspoon oil in a pan.
• Fry the cumin seeds,peeled onions and garlic.
• Add the tomatoes and the powders. Cook till done.Puree in a mixer.
• Heat the remaining oil. Fry the red chillies and add the ladies finger pieces.Add salt to taste.
• Cook till tender.
• Now add the ground masala and cook till the fluids evaporate.
• Serve hot as a side dish to any roti or rice dish.

CABBAGE KOOTU

Here is a simple,healthy and tasty cabbage kootu....

INGREDIENTS

• SHREDDED CABBAGE-3 CUPS
• COOKED TOOR DHAL-1 CUP
• GRATED COCONUT-1 CUP
• CUMIN SEEDS-1/2 TEASPOON
• GREEN CHILLIES-3
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4  TEASPOON
• SPLIT URAD DHAL-1/4 TEASPOON
• OIL-1 TEASPOON
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Pressure cook the cabbage till just cooked.
• Grind together the chillies, cumin seeds and coconut with a little water.
• Mix the cabbage,cooked toor dhal and ground mixture.
• Add the turmeric powder and salt to taste.
• Boil for 5 minutes.
• Splutter the mustard and urad dhal in hot oil and pour over the kootu.
• Garnish with curry leaves.
• Serve with hot rice with pickles and fried pappadums or appalams.

Linking to

I am sending this recipe to In my VEG BOX ~Cabbage event by citrusspiceuk - http://citrisspiceuk.com/ and guest hosted by motions and emotions http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

http://accessiblediary.blogspot.in/2014/08/event-announcement-in-my-veg-box-cabbage.html

OLAN

INGREDIENTS

• ASH GOURD
• (POOSANIKAAI)          -1/2 KG
• PUMPKIN
• (PARANGIKKAI)           -1/4 KGCOW PEAS
• (KAARAAMANI)           - 1/2 CUP
• GREEN CHILLIES          - 6
• DILUTED COCONUT
• MILK                               -2 CUPS
• THICK COCONUT
• MILK                               - 3 CUPS
• COCONUT OIL              - 3 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES  FOR GARNISHING

METHOD

1.SLICE ASH GOURD AND PUMPKIN INTO THIN 1  - 1 1/2 INCH SQUARES.
2.PRESSURE COOK THE COW PEAS.
3. COOK THE ASH GOURD AND PUMPKIN SEPRATELY IN THIN COCONUT MILK
(2 ND EXTRACTION) TILL DONE.
4.MIX THE COOKED VEGETABLES ,COW PEAS,SLIT GREEN CHILLIES ,SALT TO TASTE AND SIMMER WELL. ADD THE REST OF THE THICK COCONUT MILK AND SIMMER FOR A MINUTE.
5.ADD THE CURRY LEAVES AND COCONUT MILK.
6. ADD THE COCONUT OIL.STIR WELL.REMOVE FROM HEAT.
7.SERVE HOT WITH RICE  AS A SIDE DISH.

# THIS IS A VERY POPULAR DISH IN KERALA- ESPECIALLY, IN  PALGHAT CUISINE.

# THOSE WHO WANT A SMALL VARIATION -CAN ADD JUST ASH GOURD OR EVEN SOME SLICES OF RAW  PINEAPPLE ALONG WITH ASH GOURD.