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 AND PEAS CURRY / URULAI PATTANI PORIYAL /ALOO MUTTER CURRY

The tasty potato curry is now enhanced with an addition of green peas and onions...

Made still tastier and healthier too...

Ingredients

• POTATOES-200 Gms
• SHELLED GREEN PEAS-1 CUP
• CHOPPED ONIONS-1 CUP
• CUMIN SEEDS-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CHILLY POWDER-1 TEASPOON
• SALT TO TASTE
• OIL -2-3 TABLESPOONS

METHOD

• Peel and cube the potatoes.
• Boil the potatoes and peas till just done.Drain.
• Heat oil in a heavy bottomed pan.
• Splutter the mustard,cumin seeds and urad dhal.
• Now add the onions and fry till done.Add the turmeric,chilly powder and salt.
• Add the potato cubes and peas.
• Stir fry adding oil little by little now and then.
• Continue to cook till it is slightly roasted ,stirring  now and then.
• Serve hot with rice dishes or rotis.

Linking to...

http://zestysouthindiankitchen.com/2014/10/hearth-soul-blog-hop-october-13.html

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

VAAZHAIKKAI CURRY/RAW BANANA CURRY

INGREDIENTS

• RAW BANANAS-2
• GRATED COCONUT-1/4 CUP OR MORE
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GREEN CHILLIES-4
• CURRY LEAVES-FEW
• SALT TO TASTE

METHOD

• Remove the banana skin and cut them into small pieces of about 1 cm in size
• Heat the oil in a pan.
• Splutter the mustard seeds,urad dhal and chopped chillies.
• Add the curry leaves and chopped bananas.
• Saute for a minute. Add the salt.
• Now add enough water and cook till the water is completely absorbed and the vegetable is done.
• Now,garnish with grated coconut and remove from heat. 
• Serve with rice and sambar,rasam etc.

MULAIKEERAI PORIYAL

Here is a healthy ,green leafy veggie-

A must in your daily meal....

Iron rich and high in fiber and vitamins ,

made with the humble Amaranth leaves(Mulai keerai)...



INGREDIENTS

• AMARANTH LEAVES(MULAIKEERAI)- 1 BUNCH
• TOOR DHAL(SOAKED IN WATER)-2 TEASPOONS
• GRATED COCONUT-1 CUP
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1 TEASPOON
• GREEN CHILLIES-2
• RED CHILLI-2
• SALT TO TASTE

METHOD

• Wash ,dry and clean the mulaikeerai.Chop finely.
• Boil the soaked toor dhal till just done. 
• Mash with little salt to taste.
• Heat the oil in a kadai.
• Add the mustard seeds and splutter.
• Add the urad dhal,green and red chillies.Fry till done.
• Add the chopped keerai(amaranth leaves).Stir well.Add salt to taste.
• Add a little water and cook till the greens are soft and the water has evaporated.
• Garnish with grated coconut. stir well.
• Serve with hot rice,sambar,rasam,curds etc.

PUMPKIN AND CAPSICUM CURRY

Usually ,potatoes are a main ingredient in many a vegetable sabzi or curry....here is a tasty sabzi /curry where pumpkin is the main ingredient...

INGREDIENTS

• CUT PUMPKIN-2 CUPS
• ONIONS-2
• TOMATOES- 2-4
• CAPSICUM-2
• CUMIN SEEDS-1/2 TEASPOON
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER-1/2 TEASPOON
• GARAM MASALA POWDER-1/2 TEASWPOON
• JEERA POWDER-1 TEASPOON
• SALT TO TASTE
• OIL-2 TABLESPOONS

METHOD

• Chop onions into small bits
• Cut tomatoes and capsicums into 1 inch bits.
• Heat oil in a heavy bottomed pan.
• Fry the cumin seeds.
• Add the onions and saute till transparent.
• Now add the tomatoes,salt,turmeric, chilli ,jeera and masala powders and cook till the tomatoes are pulpy.
• Now,add the capsicums and fry for a few minutes.
• Then add the pumpkin bits and cook till they are coated with the tomato onion mixture.
• Add a glass of water and cook covered till the pumpkin is soft and the gravy is thick.

• Serve hot with any rice or roti  varieties...

BEETROOT CURRY/ BEETROOT SABZI /BEETROOT PORIYAL

INGREDIENTS

• BEETROOT-1/4 KG
• ONION -1
• GREEN CHILLIES-5-6
• CURRY LEAVES-FEW
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GRATED COCONUT-1 TABLESPOON
• SALT TO TASTE

METHOD

• Chop the onion and green chillies.
• Grate the beetroot.
• Heat oil in a pan. 
• Splutter the mustard and urad dhal.
• Add the chopped chillies and onions and sautee well.Add the salt.
• Add the grated beetroot and cook till the beetroot is soft.
• Add a little water and cook ,if needed.
• When it is done,add grated coconut and curry leaves.
• Serve hot with rice and sambar or other gravies or with rotis.

POTATO CAPSICUM CURRY

Here is a tasty and healthy side dish loaded with

 the goodness of capsicums and the richness of potatoes...





INGREDIENTS

CAPSICUMS -3
POTATOES -2
TOMATOES -3
ONIONS -2
GREEN CHILLIES-  4-5
CUMINSEEDS -1/2 TEASPOON
TURMERIC POWDER-1/4 TEASPOON
GARAM MASALA POWDER -1/2 TEASPOON
OIL -2 TABLESPOONS
SALT TO TASTE

METHOD

• Cut the capsicums ,peeled potatoes and tomatoes into finger sized strips/pieces.
• Chop the onions and green chillies.
• Heat the oil in a heavy pan.
• Fry the cumin seeds.
• Then fry the chillies .Now add the onions and fry till they are transparent.
• Add the salt ,turmeric powder,capsicums and tomatoes and fry well.
• Now add the boiled potatoes and cook till the fluids are almost absorbed.
• Add the garam masala powder .simmer for a few minutes.
• Remove from the heat and garnish with coriander leaves.

Serve hot with rice and rotis

MALABAR AVIAL

Though Kerala is the home of Avial, No South Indian feast is 

complete without a serving of this delectable and wholesome dish.

As a contains nearly half a dozen vegetables thrown into it

we can confidently say it is one of the most balanced and 

nutritious vegetarian dish in Indian cuisine...


INGREDIENTS

• PUMPKIN
• ASH GOURD
• YAM
• CLUSTER BEANS 
• FRENCH BEANS           -        1 KG OF ALL THESE
• POTATO                                     VEGETABLES
• CARROT
• BRINJAL
• SNAKE GOURD
• DRUMSTICK
• GRATED COCONUT      -2 CUPS
• CURD                               -2-2 1/2  CUPS
• CUMIN SEEDS                -1/2 TEASPOON
• COCONUT OIL                -2 TABLESPOONS
• GREEN CHILLIES           -4
• CURRY LEAVES              - A FEW SPRIGS
• SALT TO TASTE

METHOD

• Cut all the vegetables into 1 1/2 inch bits,approximately 1/2 an inch thick.
• Microwave all the vegetables with a little water for 10 minutes or pressure cook them till done.
• Grind together the coconut,chillies,cumin seeds and little curd in a mixer.
• Add the ground mixture to the cooked vegetables.
• Add the rest of the beaten curds and salt to taste.
• Bring to a boil .
• Remove from heat.
• Season with curry leaves and pour the coconut oil over the dish and give a light stir.
• Serve with rice,sambar and fried pappadams.
• Avial is a great side dish for Venn Pongal too...

POTATO MASALA or URULAIKIZHANGU MASALA

Urulaikkizhangu Masala or Potato Masala is a perfect side dish for puris and a great filling for the famous South Indian Masala Dosa.

INGREDIENTS

POTATOES- 1/4 KG

ONIONS (CHOPPED) -1 CUP

TOMATO (CHOPPED)-1/2 CUP

GREEN CHILLIES -4

TURMERIC POWDER_1/4 TEASPOON

MUSTARD SEEDS - 1/4 TEASPOON

URAD DHAL - 1/2 TEASPOON

CHANNA DHAL -1/2 TEASPOON

OIL -TABLESPOONS

CURRY LEAVES - FEW

CORIANDER LEAVES -FEW

SALT TO TASTE

LIME JUICE -1 TEASPOON

METHOD

• Heat oil in a heavy pan. Fry the mustard seeds,urad dhal and channa dhal.
• Add the chopped green chillies,curry leaves and onions and fry till the onions are translucent.
• Add the chopped tomatoes and cook till they are soft.
• Add the mashed potatoes and turmeric powder and little water and cook for a few minutes.
• Remove from heat and add the lime juice.Stir well.
• Garnish with coriander leaves and serve with puris.

SIMPLE PANEER MUTTER

If you have a  a weakness for a tasty and healthy side dish which has paneer as a main ingredient ,this is the one for you....



INGREDIENTS

• MILK - I LITER
• LIME -1
• TOMATOES-3
• ONIONS-2
• SHELLED GREEN PEAS -1 CUP
• GREEN CHILLIES-3
• CUMIN SEEDS- 1/2 A TEASPOON
• GARAM MASALA POWDER - 1 TEASPOON
• OIL - 2 TEASPOONS
• SALT TO TASTE
• CORIANDER LEAVES FOR GARNISHING

METHOD

• Bring the milk to a boil.When it reaches boiling point sqeeze the lime into it and let the milk curdle. keep aside for 10 mins.
• Drain the whey and keep the cottage cheese/soft paneer seperate.
• Heat the oil in a pan.
• Fry the cumin seeds. Add the finely chopped green chillies and onions . Fry for a few minutes.
• Add the finely chopped tomatoes and cook well.
• Add salt and garam masala powder.to the onion tomato mixture.
• Boil the shelled peas with a little salt.Drain when done.
• Add the cooked peas to the onion tomato mixture.
• Now crumble the paneer to the mixture and simmer for a minute.
• Remove from heat and transfer to a serving dish.
• Garnish with coriander leaves.

#Serve with rice and rotis.

#Unlike your regular paneer side dishes,this one has no butter or cream added to it and there is very little oil in it.

So it is a healthier and refreshingly tasty dish.

CRISPY CAULIFLOWER

INGREDIENTS

CAULIFLOWER   BITS               -1/4 KG
CORNFLOWER                           -3 TABLESPOONS
RICE FLOUR                                -2 TABLESPOONS
CHILLY POWDER                       -1 1/2 TEASPOON
CUMIN POWDER                        -1/2 TEASPOON
AMCHOOR POWDER                 - 1/4 TEASPOON
GARAM MASALA POWDER      - 1/2 TEASPOON
CHILLI SAUCE                             - 1 TEASOON
ONIONS(FINELY CHOPPED)    -   1 CUP
OIL FOR FRYING
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING

METHOD

1.WASH AND CLEAN THE CAULIFLOWER BITS .DRAIN.CLEAN THEM.
2.ADD THE FLOURS,THE DIFFERENT POWDERS (EXCEPT AMCHOOR ),ONIONS,SALT AND SAUCE.MIX WELL.
3.ADD ENOUGH WATER AND MAKE A BATTER OF COATING CONSISTENCY.
4.MARINATE THE CAULIFLOWER BITS FOR 15-20 MINUTES IN THIS BATTER.
5.DEEP FRY THE MARINATED CAULIFLOWER BITS IN HOT OIL TILL WELL COOKED.
6.DRAIN.SPRINKLE AMCHOOR OVER THE FRIED BITS. TOSS WELL.
7.GARNISH WITH CORIANDER LEAVES.

#MAKES A STARTER,SIDE DISH OR AN ANY TIME SNACK.

CABBAGE AND PEAS CURRY

INGREDIENTS

CABBAGE             -200 GM
GREENPEAS         -1 CUP
COCONUT            -1/2 CUP
GREEN CHILLIES-3
MUSTARD SEEDS-1/4 TEASPOON
URAD DHAL         -1 TEASPOON
OIL                         -1 TEASPOON
SALT TO TASTE


METHOD

1.COOK THE FINELY SHREDDED CABBAGE AND GREEN PEAS TILL DONE WITH JUST ENOUGH WATER.
2.HEAT OIL IN A PAN.
3.SPLUTTER THE MUSTARD SEEDS,URAD DHAL AND GREEN CHILLIES .
4.ADD THE COOKED VEGETABLES AND SALT.
5.STIR WELL AND COOK TILL THE WATER IS EVAPORATED.
6.GARNISH WITH SHREDDED COCONUT.MIX WELL.

#SERVE WITH RICE OR CHAPPATIS.
# A WHOLESOME LOW CALORIE VEGETABLE SIDE DISH.

RAJMA CURRY

INGREDIENTS

RAJMA BEANS               - 1 CUP
TOMATOES                     - 3
ONIONS                           -2
GARLIC                            -3 PODS
TURMERIC POWDER     - 1/4 TEASPOON
JEERA POWDER              -1/2 TEASPOON
CHILLY POWDER           -1 TEASPOON
GARAM MASALA
 POWDER                         -1/2 TEASPOON
OIL/GHEE                         -2 TEASPOONS
SALT TO TASTE            
CORIANDER LEAVES FOR GARNISHING


METHOD

1.SOAK RAJMA BEANS OVERNIGHT.CLEAN.PRESSURE COOK TILL SOFT.
2.CHOP ONIONS,GARLIC AND TOMATOES.
3.HEAT SOME OIL IN A PAN.
4.FRY THE GARLIC AND ONIONS TILL THEY ARE TRANSPARENT.ADD TOMATOES AND COOK WELL.
5.COOL THE MIXTURE AND BLEND THEM IN A MIXER.
6.ADD THE MIXTURE TO THE COOKED RAJMA .
7.ADD THE POWDERS AND SALT.BOIL FOR 5 MINUTES.
8.GARNISH WITH CORIANDER LEAVES.

# SERVE HOT WITH CHAPPATIS,ROTIS,RICE ETC.
#A HEALTHY , HIGH PROTIEN , LOW FAT DISH.

SWEET POTATO CURRY

INGREDIENTS

SWEET POTATO                  -250 GMS

CHILLY POWDER               -1 TEASPOON

TURMERIC POWDER         -1/4 TEASPOON

CUMINSEEDS                     -1/4 TEASPOON

OIL                                        -3 TABLESPOONS

SALT TO TASTE

A FEW CURRY LEAVES

METHOD

1.HEAT I TEASPOON OF OIL IN A PAN.

2.SPLUTTER THE CUMIN SEEDS AND CURRY LEAVES  .

3.ADD THE CUBED SWEET POTATOES.STIR WELL.

4.ADD TURMERIC POWDER,SALT AND CHILLY POWDER AND STIR FRY FOR A WHILE.

5.ADD JUST ENOUGH WATER AND COOK COVERED FOR A FEW MINUTES ,TILL THE VEGETABLE IS COOKED AND THE WATER ABSORBED.

6.THEN ADD THE EXTRA OIL AND COOK WELL OVER LOW HEAT TILL IT BROWNS WELL.

SERVE HOT WITH RICE OR ROTIS.