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.

KARUVADAAM VATTRAL KUZHAMBU

Here is another tangy,spicy kuzhambu from my grandmother's kitchen ....

It is prepared in less then 10 minutes as it needs no veggies at all...and it is a lifesaver when there is an unexpected guest or you suddenly discover that your vegetable tray in your fridge is 
empty !!!

Usually all South Indian households stock an array of appallams,vadams ,vattrals  and karuvadaams  at home....

Lucky are we -

they are available off the shelf...and we need not slog on sweltering hot summer months preparing these delicacies for the rainy day....

INGREDIENTS

• KUZHAMBU KARUVADAAMS-2 CUPS ( 15-20)
• TAMARIND -1 SMALL LIME SIZED BALL
• SESAME OIL-1/2 CUP
• SAMBAR POWDER-1 1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• DRY RED CHILLIES -3-4
• CHANNA DHAL-1/2 TEASPOON
• FENUGREEK SEEDS-1/2 TEASPOON
• ASAFOETIDA POWDER-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES - A FEW SPRIGS

METHOD.

• Soak the tamarind in 2 cups of hot water and extract the pulp.
• Heat a teaspoon of the oil.
• Splutter the mustard seeds. Fry the urad and channa dhal,red chillies  and fenugreek seeds .
• Add the tamarind extract and bring to a simmer.
• Heat the rest of the oil .Fry the Kuzhambu karuvadaams on medium heat till they turn slightly reddish.(Take care not to over fry them or under cook them).
• Add the fried karuvadaams,turmeric powder ,sambar powder  and salt to the simmering tamarind extract.
• Add some more water.
• Boil well till it thickens slightly (approximatey 5 minutes)
• Now add the asafoetida powder.
• Add curry leaves and garnish.
• Serve hot with steamed rice and fried appalams .
• These Karuvadaams cooked in kuzhambu soak up the liquid and the kuzhambu thickens soon.So add the fluid keeping that in mind.
• The kuzhambu karuvadaams are great when eaten along with plain curd rice.

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

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.

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

ONION TOMATO COCONUT MILK KUZHAMBU

Here is a simple and easy to prepare kuzhambu  which is a perfect and delicious companion to rice,idli,dosa,pongal,kichidi varieties...

INGREDIENTS

• CHOPPED ONIONS - 1 CUP
• CHOPPED TOMATOES -2 CUPS
• GREEN CHILLIES - 2
• TURMERIC POWDER -1/4 TEASPOON
• CHILLY POWDER -1/2 TEASPOON
• TAMARIND PASTE -1/2 TEASPOON
• DHANIA POWDER -1/2 TEASPOON
• JEERA POWDER -1/2 TEASPOON
• THICK COCONUT MILK -2 CUPS
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/4 TEASPOON
• CORIANDER LEAVES FOR GARNISHING
• OIL-2 TABLESPOONS
• SALT TO TASTE

METHOD

• Heat the oil in a pan.
• Splutter the mustard seeds and urad dhal.
• Add the chopped chillies, onions ,turmeric powder and salt. Fry till the onions are transparent.
• Add the tomatoes and cook till they are soft.
• Add the powders,tamarind paste and 200 ml. water. 
• Cook till the onions are cooked and the raw smell is gone.
• Now , add the coconut milk and simmer for a minute.
• Remove from heat .
• Garnish with coriander leaves .

Serve hot with rice or other tiffin varieties.

SWEET POTATO CURRY

 Sweet potato (Sakkarai vallikizhangu) may not be as popular as the potato, but it more nutritious and has a low glycemic index too-hence a much healthier option!

INGREDIENTS

Sweet potatoes -1/2 kg

Turmeric powder -1/4 teaspoon

Chilli powder -1 teaspoon

Mustard seeds-1/4 teaspoon

Oil for frying

Salt to taste

METHOD

1. Peel and cube the sweet potatoes.

2. Heat 2 tablespoons of oil in a kadai.

3. Splutter the mustard seeds.

4. Add the cubed sweet potatoes, sauté well.

5. Add the powders and salt to taste.

6. Keep on stir frying , adding more oil as needed.

7. When the sweet potatoes are browned and soft, remove from heat.

8.Serve hot with rice ,sambar, rasam etc.or with chappatis.

ENNAI KATHIRIKAAI CURRY (MICROWAVED)

ENNAI KATRIKKAI MEANS LITERALLY "OIL BRINJAL"!

SO YOU CAN IMAGINE THE AMOUNT OF OIL THAT MAY GO INTO THE DISH

WHICH MAY BE "YUMMMY" ON YOUR TASTE BUDS

 BUT  "TOO BAD" FOR YOUR HEART AND WAISTLINE!

SO,

HERE IS A LOW FAT,HASSLE FREE -YET TASTY VERSION OF ENNAI KATIHRIKAAI.



INGREDIENTS

• SMALL ROUNDED PURPLE BRINJALS -1/4 KG
• DHANIA SEED -1 TEASPOON
• CHANNA DHAL -1 TABLESPOON
• URAD DHAL    - 1 TABLESPOON
• DRY RED CHILLIES -6
• ASAFOETIDA - A BROAD PINCH
• MUSTARD SEEDS - 1/4 TEASPOON
• OIL  - 2 TABLESPOON
• SALT TO TASTE

METHOD.

1. SLIT BRINJALS INTO 4 PARTS IN SUCH A WAY THAT ONE END IS INTACT.
2. HEAT 1 TABLE SPOON OF OIL IN A KADAI AND ROAST THE DHALS,DHANIA,CHILLIES AND ASAFOETIDA.
3. POWDER COARSELY IN A MIXER.
4. ADD SALT TO TASTE.MIX WELL.
5. STUFF THE SLIT BRINJALS WITH THIS POWDER.
6. HEAT I TABLESPOON OIL IN A KADAI.SPLUTTER THE MUSTARD SEEDS. ADD THE STUFFED BRINJALS AND GENTLY STIR FRY FOR A MINUTE OVER HIGH HEAT.
7. TRANSFER THIS MIXTURE TO A MICROSAFE BOWL.SPRINKLE SOME WATER.COVER.
8. MICROWAVE FOR 6 MINUTES IN 100% POWER OR MICRO HIGH.
9. REMOVE FROM THE MICROWAVE OVEN.
10. TOSS WELL AND SERVE HOT WITH SAMBAR RICE OR CURD RICE.
11. IF PREPARED IN A STOVE,THIS DISH NEEDS YOUR CONSTANT ATTENTION AND A LOT OF OIL...

Do visit my Facebook page Deliciousss https://www.facebook.com/foodleiciousss and like....

BEANS CARROT CURRY (PORIYAL)

HERE IS A COLORFUL, APPETISINGLY ,HEALTHY AND TASTY ,LOW- FAT VEGETABLE DISH.


INGREDIENTS

BEANS                           -100 GMS
CARROT                        -1
MOONG DAL                -1 TEASPOON
MUSTARD SEEDS         -1//4 TEASPOON
GREEN CHILLIES          -2
OIL                                  -1 TEASPOON
GRATED COCONUT     - 1 TABLE SPOON
SALT TO TASTE

METHOD
1.CHOP CARROTS INTO TINY PIECES. DICE BEANS AND CHILLIES FINELY.
2. HEAT OIL IN A KADAI. SPLUTTER THE MUSTARD SEEDS AND FRY THE CHILLIES.
3.ADD THE VEGETABLES AND MOONG DHAL. ADD ENOUGH WATER AND SALT TO TASTE..
4.BOIL WELL TILL THE VEGETABLES AND DHAL ARE COOKED.
5. GARNISH WITH GRATED COCONUT.

#SERVE WITH RICE VARIETIES OR EVEN CHAPPATIS.

SNAKE GOURD CURRY/ PORIYAL

HERE IS A SIMPLE ,NUTRITIOUS,LOW FAT,HI FIBER  VEGGIE DISH....

THIS IS A TRADITIONAL SOUTH INDIAN DISH MADE WITH EASILY AVAILABLE

 SNAKE GOURDS AND COCONUT.


INGREDIENTS

SNAKEGOURD
(PUDALANGAAI)        -1/2 KG
GRATED COCONUT  - 1 CUP
OIL                               -1 TEASPOON
MUSTARD SEEDS      -1/4 TEASPOON
URAD DHAL               - 1/2 TEASPOON
DRY RED CHILLIES   -4-5
TURMERIC POWDER-1/4 TEASPOON
SALT TO TASTE



METHOD

1.CLEAN ,SLICE AND CUT THE SNAKE GOURD INTO THIN 1 INCH PIECES.
2.HEAT OIL IN A HEAVY BOTTOMED FRYING PAN.
3.SPLUTTER THE MUSTARD SEEDS,URAD DHAL,RED CHILLIES AND ADD THE VEGETABLES.
4.ADD ENOUGH WATER ,TURMERIC POWDER AND SALT TO TASTE.
5.COOK TILL DONE AND THE WATER IS EVAPORATED.
6.NOW,SEASON WITH GRATED COCONUT AND MIX WELL.

#SERVE WITH RICE OR EVEN ROTIS.
#IF YOU WANT TO AVOID COCONUTS,YOU CAN ADD SOME SEMI COOKED MOONG DHAL.

SIMPLE SPICY POTATO CURRY

INGREDIENTS

POTATOES         -3
ONIONS              -2
TOMATOES        -3
GARLIC               -3 FLAKES
CUMIN SEEDS    - 1/4 TEASPOON
CHILLI  POWDER-1 TEASPOON
GARAM  MASALA
POWDER              -1 TEASPOON
OIL                        -4 TEASPOONS
SALT TO TASTE
CORIANDER LEAVES FOR GARNISHING

METHOD

1.PEEL AND CUBE POTATOES.
2.CUBE ONIONS AND TOMATOES.
3.HEAT OIL IN A  PAN.
4.FRY THE GARLIC,ONIONS AND TOMATOES TILL THE TOMATOES ARE SOFT.
5.PUREE IN A MIXER.
6. ADD SOME OIL TO A PRESSURE PAN.HEAT.
7.SPLUTTER THE CUMIN SEEDS AND SHALLOW FRY THE POTATOES.
8.ADD THE GROUND MIXTURE.ADD CHILLI POWDER,SALT AND GARAM MASALA POWDER.PRESSURE COOK TILL THE POTATOES ATE WELL COOKED.
9.OPEN THE PAN. ADD LITTLE WATER ( IF NEED BE) AND SIMMER FOR A MINUTE.
10.GARNISH WITH CORIANDER LEAVES.

# YOU CAN ADD A TEASPOON OF LIME JUICE IF YOU LIKE.

# THIS IS A SIMPLE AND EASY,NO FUSS  POTATO CURRY  .

# MAKES A GOOD SIDE DISH FOR RICE AND ROTIS.

SIMPLE BRINJAL CURRY

INGREDIENTS

SMALL BRINJALS        -1/4 KG
MUSTARD SEEDS        -1/4 TEASPOON
URAD DHAL                 -1 TEASPOON
DRY RED CHILLIES     - 3
TURMERIC POWDER  -1/4 TEASPOON
IDLI CHILLI POWDER - 2 TEASPOONS
OIL                                 - 3 TEASPOONS
TAMARIND PUREE      - 1/4 TEASPOON
SALT TO TASTE

METHOD

1.SLICE BRINJALS INTO FINGER -THICK SLICES.
2.HEAT OIL IN A PAN. SPLUTTER THE MUSTARD SEEDS,URAD DHAL AND CHILLIES.
3.ADD THE BRINJALS. MIX WELL.ADD SALT,TURMERIC POWDER AND TAMARIND PUREE.
MIX WELL.
4.ADD THE IDLI CHILL POWDER. STIRWELL.COOK FOR A MINUTE.
5.TRANSFER THE CONTENTS TO A MICROSAFE BOWL.SPRINKLE A TABLESPOON OF WATER. COVER. COOK FOR 7 MINUTES IN 100% POWER OR MICRO HIGH.
6.THE BRINJAL CURRY IS READY .SERVE HOT WITH RICE OR ROTIS.

# THIS METHOD SAVES A LOT OF LABOR AND TIME. IF YOU DO NOT WANT TO USE THE MICROWAVE OVEN,STIR FRY IN THE PAN TILL IT IS COOKED WELL.
# THE IDLY CHILLI POWDER ADDS A GRAINY,NUTTY FLAVOR WHICH ENHANCES A DRAB BRINJAL CURRY.

BHINDI CURRY/VENDAIKKAI CURRY

INGREDIENTS

LADIES FINGER    -1/4 KG
RED CHILLIES       -4
MUSTARD SEEDS -1/4 TEASPOON
URAD DHAL          -1/2 TEASPOON
OIL                          -2 TABLESPOONS
SALT TO TASTE

METHOD
1.DICE LADIES FINGERS INTO 1/4 INCH PIECES .
2.HEAT OIL IN A PAN.
3.SPLUTTER THE MUSTARD SEEDS,URAD DHAL AND RED CHILLIES.
4.ADD THE DICED VEGETABLES AND STIR FRY TILL SOFT AND DONE.
5.COOKING IN MEDIUM HEAT STIRRING NOW AND THEN PREVENTS SIT FROM GETTING BURNT.


THIS IS A SIMPLE ,TASTY AND HEALTHY PREPARATION WITH LADIES FINGERS /BHINDI/VENDAIKKAI .

IT IS A GOOD SIDE DISH FOR RICE  OR CHAPPATHIS.

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.

KAJU PANEER CURRY

Ingredients

CUBED PANEER                              -2 CUPS

CASHEWNUTS                                 -1 CUP

CHOPPED ONIONS                          -2 CUPS

CHOPPED TOMATOES                    -2 CUPS

GREEN CHILLIES                             -2

GINGER GARLIC   PASTE                 -1 TEASPOON

CHILLI   POWDER                              -1 TEASPOON

JEERA   POWDER                              -1 TEASPOON

GARAM MASALA POWDER              -1/2 A TEASPOON

GHEE                                                  -1 CUP

OIL                                                      -1 TABLESPOON

SALT                                                   -TO TASTE

CORIANDER LEAVES                      - LITTLE

Method

1. POWDER THE CASHEW NUTS COARSELY. (RESERVE A FEW FOR GARNISHING)

2. HEAT A TEASPOON OF OIL AND SAUTEE THE GREEN CHILLY, ONIONS AND TOMATOES.

3. WHEN SLIGHTLY, DONE ADD THE SALT, CHILLY POWDER AND JEERA POWDER AND

GARAM MASALA POWDER AND COOK TILL IT IS ALMOST A PULPY MASS.

4. HEAT HALF OF THE GHEE IN A PAN AND LIGHTLY FRY THE CASHEWS.

5. FRY THE CUBED PANEER IN THE REMAINING GHEE (TAKE CARE NOT TO BROWN IT )

6. ADD THE FRIED CASHEW POWDER AND THE PANEER CUBES TO

THE ONION -TOMATO CURRY.

7. SIMMER FOR 3 MINUTES.

8. GARNISH WITH A FEW FRIED WHOLE CASHEW NUTS AND CHOPPED CORIANDER LEAVES.

9.  RICH KAJU PANEER CURRY IS READY!

# A SPLENDID SIDE DISH WHICH IS EASY TO PREPARE...

# GOES WELL WITH ANY INDIAN BREAD LIKE ROTI, NAAN, PARATHA, ETC.

#TASTES GREAT WHEN SERVED WITH PULAVS, JEERA RICE AND PLAIN RICE OR EVEN      TOASTED BREAD.

# BEWARE-IT IS LOADED WITH CALORIES-   BUT DO INDULGE IN IT ONCE IN A WHILE...

                                                                                                                          

# WEIGHT WATCHERS-AVOID THE GHEE (OR RESTRICT IT.) DO NOT FRY THE PANEER.

#DRY ROAST THE POWDERED NUTS. YOU DO CUT SOME CALORIES THIS WAY!

#A  MUST TRY FOR ANY PANEER LOVER... (and I confess –I am one)

Some tips...

#Paneer is a very good source of Calcium.

 #Onions and tomatoes are rich in Vitamins and Lycopene and a great source of antioxidants too!

# And Cashews are loaded with proteins....

  So it is a tasty, easy to prepare energy dish which is a hit is any dinner!

#You can cut the quantity of chilly powder if you prefer a blander version of the dish-especially when   kids are going to eat them.

#If you want a lighter version, add plain panner and minimize the cashews.




http://leckerandyummyrecipes.blogspot.de/2012/03/healthy-morsels-journey-begins.html