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.

SIMPLE POTATO PODIMAS / EASY URULAIKIZHANGU PODIMAS

Here is a simple Potato side dish which needs minimum ingredients and can be prepared in a jiffy with absolutely no fuss....

And mind you...it is a healthy ,low fat dish too!

Though there are many Potato curries ,this one is  my all time favorite...

INGREDIENTS

• POTATOES-1/2 Kg
• GREEN CHILLY- 3 - 4
• GRATED COCONUT -1/2 Cup
• MUSTARD SEEDS -1/4 Tsp
• URAD DHAL -1 Tsp
• OIL -3 Tsps
• CURRY LEAVES -Few
• SALT TO TASTE

METHOD

• Wash and clean the potatoes.Cut into halves or quarters depending on their size.
• Pressure cook till just done.
• Drain.
• Peel the potatoes and crumble them coarsely.
• Heat the oil in a pan.
• Fry the mustard seeds and urad dhal.
• Saute the chopped green chillies.
• Now add the crumbled potatoes  and salt to taste.
• Stir well and cook for a few minutes.
• Add the grated coconut .Stir well.
• Add the curry leaves and garnish the dish.
• Serve hot with hot rice,sambar,rasam or curd rice.

#  If you wish,you can season the dish with a broad pinch of asafoetida or a teaspoon of lime juice.

KARUVEPPILAI THUVAYAL /CURRY LEAVES THUVAYAL

Here is a tasty and wholesome thuvayal made with our humble bunch of curry leaves which is an abundant source of Iron....

As these leaves are always available ,you can make this dish any day or time  within minutes....

Usually,curry leaves are used for seasoning and garnishing  and usually end up as leftovers after a meal so their nutrients are not had by us fully but this dish makes sure that we consume it fully and definitely it bowls us by its aroma and taste too...

INGREDIENTS

• CURRY LEAVES  -2 cups
• URAD DHAL-1 tablespoon
• RED CHILLIES -  4-6
• TAMARIND -A small bit
• GRATED COCONUT - 1 CUP
• SALT TO TASTE
• OIL -1 teaspoon

METHOD

• Wash and clean the curry leaves .Towel dry them.
• Heat the oil and fry the dhal and red chillies.
• Add the curry leaves and coconut and the fried ingredients into a mixie jar.
• Add the tamarind and salt to taste.
• Grind them to a thick ,slightly grainy paste with just a little water.
• Serve with hot rice.
• Can be mixed with plain rice and eaten as a main course or even had as an accompaniment to rice,rotis, idlis,dosas etc.
• Tastes great with curd rice.

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.

MIXED VEGETABLE KORMA

Sometimes,you have a little of every vegetable in your fridge and guess what - you can whip up something droolicious with them in a matter of minutes....
And ,this Mixed Vegetable Korma is just one such delight!

INGREDIENTS

• TOMATOES -2
• ONIONS -2
• CAULIFLOWER -2 CUPS
• POTATO -1 to 2
• GREEN PEAS -1 CUP
• CARROT -1
• GREEN CHILLY -1
• CURD -1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• CHILLY POWDER -1 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• GINGER GARLIC PASTE -1/2 TEASPOON
• CHOPPED SPINACH LEAVES- 1/2 CUP
• CUMIN SEEDS - 1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• ELAICHI -2
• SHAH JEERA -1/4 TEASPOON
• OIL -3 TEASPOONS
• SALT TO TASTE

METHOD

• Chop,peel and cube the veggies as per your requirements.
• Heat the oil in a pressure pan.
• Fry  the dry spices
• Add the ginger garlic paste and fry of a minute.
• Now add the chopped green chilly and onions and fry till they are transparent.
• Then add the spinach and tomato and fry till they are soft.
  
• Add the other vegetables,and saute for a while.
• Add the chilly powder,turmeric powder and garam masala powder .
• Add enough water to cover the vegetables and pressure cook for 3 to 5 whistles.
• Open the pressure pan when the pressure subsides.
• Add a little water if needed.
• Add salt to taste.Simmer for a while.
• Add the beaten curd and bring to a simmer.
• Remove from heat and serve with any rice of roti /chappathi.
• If you wish,you can add some coconut ground with the curd for a thicker gravy.

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.

ALOO PALAK CURRY /POTATO AND SPINACH CURRY

Here is a tasty side dish with the goodness of potatoes and spinach...

INGREDIENTS

• POTATOES-200 GMS
• SPINACH-1 BUNCH
• TOMATOES-2
• ONIONS-2
• GARLIC-FEW CLOVES
• CUMIN SEEDS-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• OIL-3 TEASPOONS
• SALT TO TASTE

FOR GARNISHING

• BOILED AMERICAN SWEET CORN-1/2 CUP
• FRESH CREAM-1 TABLESPOON

METHOD

• Wash  and clean the spinach /palak leaves .Chop coarsely.
• Peel,cube and cook the potatoes.
• Chop the onions and tomatoes.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the garlic,chopped onions and tomatoes.Fry well till they are soft and mushy.
• Now add the spinach and saute well till the greens are soft.
• Add salt,turmeric and chilly powder.
• Cool.
• Roughly puree in a mixer.
• Add the potatoes to the frying pan.with a little oil.
• Saute well. Add the spinach puree.Boil well.
• Add the garam masala powder.
• Simmer for a few minutes.
• Add the boiled corn and garnish.
• Remove from heat.
• Add some cream .
• Serve hot with rotis or rice varieties.

KADAPPA / POTATO CURRY/ KUMBAKONAM KADAPPA

"Kadappa "is a simple and flavorful side dish  made with onions , potatoes ,coconut and spices...

It is a versatile dish and is a perfect ,low fat,accompaniment to idlis, dosas, chappathis ,puris etc.

This dish is a speciality of  Thanjavur and Kumbakonam areas...

It is not easily available in regular restaurants  but I heard some Messes do serve it.

Any one who tries it for the first time is intrigued by its taste and flavor..

"Is it Korma?" asks someone...

"No it is more like a masala "said another...

"It is a bit like Malabar Stew" commented one...

"No. It is more like Kootu with a dash of masala" declared another....

I say "It is a bit of all"

And all agree but say  "It is different and yummy too!"



INGREDIENTS

•  POTATO-1/4 KG
• ONION- 3
• OIL -2 TEASPOONS
• SALT TO TASTE
• CURRY LEAVES FOR GARNISHING- FEW

FOR  SEASONING

• CLOVES-4
• ELAICHI-4
• BAY LEAVES-FEW
• CINNAMON-2 BITS
• GREEN CHILLY-1

GRIND TOGETHER

• GARLIC- 4-6 CLOVES
• GREEN CHILLIES-2
• ROASTED GRAM-1 TABLESPOON
• GRATED COCONUT-2 TABLESOPPNS
• SAUNF (FENNEL SEEDS)-1/2 to 1  TEASPOON

METHOD

• Grind together the garlic,coconut,chillies,roasted gram and saunf to a fine paste with enough water.
• Boil ,peel and chop the potatoes.
• Chop the onions.

• Heat a heavy bottomed pan .Add the oil and fry the seasonings.
• Add the chopped chilly,onions and potatoes .
• Cook well for a few minutes .
• Now add the salt  to taste.

• Add the ground masala and enough water and boil well.
• Simmer over low heat for a few minutes and remove from heat.

• Garnish with curry leaves .
• Serve hot with hot idlis, dosas ,puris or chappatis.

MANGO PACHIDI /SWEET AND SOUR MANGO CURRY/MAANGAI PACHIDI

Here is one of my favorite recipes straight out my Grandmother's recipe file....

It is the all time favorite Maangai pachidi....As kids  this used to be one of our lunchtime favorites and we treated it as a main course rather than a side dish/accompaniment. 

Still ,this dish brings loads of happy childhood memories ,especially summer time memories ,along with its unique taste.

Usually ,raw mangoes on the verge of ripening are used to prepare this dish.

The easily available KILI MOOKU MAANGAI is best suited for this dish.

This is an authentic TamBrahm dish and is not available in restaurants.


INGREDIENTS

• MANGO- 1 CUP(Peeled and cubed)
• TAMARIND -1 CM sized ball
• TURMERIC POWDER-1/4 TEASPOON
• SLIT GREEN CHILLIES-3
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/2 TEASPOON
• JAGGERY- 2 -3 TEASPOONS
• ASAFOETIDA- A PINCH
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Peel and cube the mango into 1 inch pieces.
• Remove the pulp of the tamarind by soaking it in a glass of warm water.
• Heat oil in a pan.
• Splutter the mustard ,green chillies and curry leaves.
• Add the mango cubes.
• Saute for a minute.
• Add the tamarind extract,salt and jaggery .
• Bring to boil.Cook till the raw smell of tamarind goes away  and the mango cubes are slightly soft and it gets a sheen.
• Add a little water if needed.
• Add the asafoetida powder and remove from heat.
• Serve hot with rice,Kootu/Poricha kuzhambu,Appalam etc.

RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL

Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS

• RIDGEGOURD -2 MEDIUM SIZED ONES
• GRATED COCONUT- 1/2 A COCONUT
• TAMARIND -A MARBLE SIZED BALL
• URAD DHAL-3 TEASPOONS
• DRY RED CHILLY-3-5
• OIL-2 -5 TEASPOONS
• ASAFOETIDA POWDER-FEW PINCHES
• MUSTARD SEEDS-FEW
• CURRY LEAVES -FEW
• SALT  TO TASTE

METHOD

• Peel the skin of the ridge gourd and cut them into small slices /pieces.
• Grate the coconut.
• Heat a little oil in a pan.
• Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
• Now, Puree it in a mixie without adding any water.
• Heat some more oil in a pan.Fry the red chillies and urad dhal.
• Fry till the dhal is golden in color.(not too reddish)
• Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
• Grind them to a coarse paste in a mixie.
• Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
• This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

http://www.whitbitskitchen.com/2015/07/13/monthly-masala-link-party/

FRUIT AND VEGGIE SALAD

Here is a quick and easy salad  (and tasty too...)
which I make regularly and see to it that it is eaten along with breakfast or packed with the lunch or even finds it's way into the dinner.

It is filled with all the essential nutrients and let us see what all goes into it....

INGREDIENTS

• CUCUMBER-1
• CARROT-1
• RADISH-1/4
• CAPSICUM-1
• APPLE-1
• SEEDLESS GRAPES-1 CUP
• ROASTED PEANUTS-1/2 CUP
• ROASTED SESAME SEEDS-1 TABLESPOON
• TOMATO-1
• APPLE CIDER VINEGAR-3 TABLESPOONS
• GREEN CHILLY-1 -2
• SALT TO TASTE

METHOD

• Peel the cucumber,carrot and radish.
• Chop the peeled veggies,capsicum,tomato,apple and chillies.
• Now add the seedless grapes , roasted peanuts , roasted sesame seeds .
• Add salt and apple cider vinegar. 
• Mix well.
• Serve chilled or right away.
• Try to consume it as soon as you prepare it to get the most of the health benefits.
• A few helpings of this salad takes care of the day's vegetable and fruit needs.
• Serves 4-5

PUDINA / MINT THUVAYAL

Here is a healthy flavorful Thuvayal....(a chutney meant to be mixed with rice )....

INGREDIENTS

• MINT LEAVES(pudina) -1 BUNCH
• CORIANDER LEAVES -1 SMALL BUNCH
• DRY RED CHILLIES-5-6
• GRATED COCONUT-1 CUP
• URAD DHAL-2 TABLESPOONS
• TAMARIND-1 SMALL PIECE
• OIL-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the leaves (mint and coriander)
• Heat oil in a pan. Roast the dhal and red chillies.
• Add the leaves and fry lightly for 10 seconds.
• Add the coconut and salt to taste. Mix well.
• Grind in a mixie to a slightly coarse paste,adding very little water only if you need.
• Serve with hot  rice ,ghee and fried appalams.
• You can also have it with curd rice or puris, rotis ,dosas etc.

STUFFED CAPSICUMS IN TOMATO GRAVY

This is the first weekend of the year...
It calls for some really delicious food....
And I opted for my all time favorite...

Stuffed Capsicums simmered in rich tomato gravy....


INGREDIENTS

• FIRM CAPSICUMS-3
• ONIONS-2
• GARLIC-8 CLOVES
• TOMATOES-4
• POTATOES-2(boiled)
• PANEER-1 CUP
• CASHEW NUTS-1/2 CUP
• GREEN CHILLY-1-2
• CUMIN POWDER-1 TEASPOON
• GARAM MASALA POWDER-1 TEASPOON
• CHILLI POWDER-1 TEASPOON
• SALT TO TASTE
• OIL FOR FRYING-3 TABLESPOONS
• CORIANDER LEAVES-FEW

(FOR THE GRAVY)

METHOD

• Chop the tomatoes, 1 onions and garlic to pieces.
• Soak 1/2 of the cashew nuts.
• Heat 2 tablespoons of oil.
• Fry the garlic,onions and tomatoes till they are mushy and well cooked.Cool.
• Grind together the cooked mixture and cashew nuts to a smooth paste.
• Heat a little oil.Fry this paste for a few minutes.
• Add the cumin powder,garam masala powder,chilly powder and salt  to taste.
• Simmer till slightly thick.
• Keep it aside.

(FOR THE STUFFED CAPSICUMS)

METHOD

• Remove the stalks and the seeds from the capsicums by making a neat cut on the upper side of the capsicum.
• Rub their insides with a little salt.Keep aside for a few minutes.
• Drain the moisture.
• Grate /crumble the paneer into fine bits.
• Mix well 1 chopped onion, finely cut green chillies, broken cashew nuts, paneer and cooked and mashed potatoes.Add salt to taste.
• Slightly roast the capsicum with a little oil on a hot pan,turning them gently so they do not loose shape or color.
• Fill them tightly with the potato - paneer mixture.
• Gently immerse them into the hot ,simmering tomato gravy.
• Cook for 5-8 minutes moving them lightly at regular intervals.
• Garnish with coriander leaves.

• Serve hot with rotis and pulavs 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.

POOSANIKKAI KOOTU / ASHGOURD KOOTU

Here is a simple, tasty and nutritious Poosanikkai Kootu...A regular in any festive lunch ...I make it a point to prepare this as a regular dish in my kitchen...as my family finds this dish wholesome ,filling and tasty....It is great to be had along with sambar or rasam and rice...


INGREDIENTS

• ASHGOURD  CUBES-4 CUPS
• CHANNA DHAL -1 CUP
• GRATED COCONUT-1 1/2 CUPS
• GREEN CHILLIES -4-5
• CUMIN SEEDS -1/4 TEASPOON
• TURMERIC POWDER -1/4 TEASPOON
• COCONUT OIL-1 TEASPOON
• MUSTARD SEEDS -1/4 TEASPOON
• URAD DHAL -1/4 TEASPOON
• DRY RED CHILLY-2
• CURRY LEAVES -FEW
• SALT TO TASTE

METHOD

• Pressure cook the channa dhal till done but not mushy.
• Pressure cook the ash gourd cubes till done.
• Grind together the coconut,cumin seeds and green chillies to a coarse paste with just enough water.
• Add the coconut paste and cooked dhal to the cooked vegetable.
• Add enough salt and turmeric.
• Bring to a boil. and simmer for a few minutes.
• Heat the coconut oil.Splutter the mustard seeds,urad dhal and red chillies .
• Add to the cooked kootu immediately.
• Garnish with curry leaves.
• Serve hot along with any South Indian meal.

CREAMY VEGETABLE KORMA

Who said a dish of Vegetable Korma must be fiery hot 'n spicy?

Do try this bland and creamy variation of the eternal Vegetable Korma...


INGREDIENTS

• POTATO-1
• ONION-1
• GARLIC-4 CLOVES
• CARROT-1/2
• CAULIFLOWER BITS-1CUP
• GREEN PEAS -1/2 CUP
• GREEN CHILLIES -3-5
• CUMIN SEEDS-1/4 TEASPOON
• KHUS KHUS -1/2 TEASPOON
• GRATED COCONUT-1/2 CUP
• GINGER-A SMALL BIT
• CLOVES-2
• CARDAMON-2
• CINNAMON-1 SMALL STICK
• CURD-1 CUP
• SALT TO TASTE
• OIL-2 TEASPOONS

METHOD

• Roast the khus khus and soak it in a little curd.
• Remove the seeds from the green chillies.
• Cut all the vegetables and onions into small pieces.
• Heat the oil.
• Fry the Cumin seeds,cinnamon stick,cloves and cardamom.
• Now add the ginger,garlic ,chilli seeds chopped onions and coconut.
• Saute till the onions are transparent over low heat taking care that the contents do not brown.
• Grind  the khus khus to a smooth paste.
• Then,grind the sauteed mixture with a little curd.
• Boil the vegetables with enough salt and water till done.Drain.
• Now, mix the ground masala and the boiled vegetables.
• Simmer for 10 minutes .Add the remaining beaten curd and sugar and simmer taking care not to boil over high flame.
• 
  
• Serve hot with rotis or pulavs or even plain rice.

Linking to

http://zestysouthindiankitchen.com/2014/09/hearth-soul-blog-hop-september-3rd-week.html

RAW BANANA MASALA FRY

This is a simple ,spicy and tasty Raw Banana Masala Fry which is so easy to prepare and needs very little oil too...


INGREDIENTS

• RAW BANANAS-2
• CHILLY POWDER-2 TEASPOONS
• TURMERIC POWDER-1/4  TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE
• OIL  -ABOUT 2-3 TABLESPOONS

METHOD

• Peel and slice the raw banana into 1/4 cm thick slices.
• Mix the powders with enough water to make a coating batter.
• Coat the raw banana slices with the masala batter and marinate for some time.
• Now,heat a shallow pan and put these slices with the marinade and also add a little water and boil for some time stirring well so they do not stick to the pan.Let the water evaporate and the slices become soft.
• Now add a little oil now and then and gently shallow fry them till they roast well.
• Serve with any Indian main course.

GUJARATI KADHI

This tasty mild Kadhi is a perfect pair to Khichidi....

It is a slightly sweetish variant of the famous 

South Indian More kuzhambu...

INGREDIENTS

• CURD-2 CUPS
• WATER-3 CUPS
• GRAM FLOUR(BESAN)-2 TABLESPOONS
• TURMERIC POWDER- FEW PINCHES
• SUGAR-3 TEASPOONS
• CHILLY POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• OIL-1 TEASPOON
• MUSTARD SEEDS-1/8 TEASPOON
• CUMIN SEEDS-1/4 TEASPOON
• BAY LEAF-1
• CLOVE-2
• CINNAMON-2 SMALL BITS
• GINGER-FEW JULIENNES
• GREEN CHILLY(SLIT)-1
• RED CHILLY -1
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES AND CORIANDER LEAVES-FEW

METHOD

• Mix together the water,curd,salt,sugar,chilly powder ,turmeric powder and gram flour.Beat well till it is smooth and lumpfree.
• Heat the oil in a pan.
• Splutter the seasonings.
• Add the beaten curd mixture.
• Simmer over low heat ,stirring continuously to avoid curdling for 5 minutes.
• Make sure it thickens but never raise the heat.

Serve hot with KHICHIDI  Gujarati style...

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ALOO MUTTER /POTATO AND PEAS CURRY

Here is a tasty,healthy and wholesome veggie side dish that can be prepared almost effortlessly...

INGREDIENTS

• POTATOES (cubed)-2 CUPS
• GREEN PEAS (shelled)-2 CUPS
• TOMATOES-4
• ONIONS-2
• GREEN CHILLY-2
• CUMIN SEEDS-1/2 TEASPOON
• CUMIN POWDER-1 TEASPOON
• DHANIA POWDER-1 TEASPOON
• CHILLY POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• GARAM MASALA POWDER-1/2 TEASPOON
• OIL-3 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES -FEW

METHOD

• Chop the tomatoes and onions finely.
• Pressure cook potatoes and peas with a little salt till just done.
• Heat the oil in a pan.
• Fry the cumin seeds.
• Add the slit chillies,chopped onions and tomatoes and fry till soft.Add the salt.
• Now add the powders,salt and cooked vegetables and simmer with enough water for 5 minutes.
• Remove from the heat .
• Garnish with coriander leaves.
• Serve hot with rotis or rice.

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