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.

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.

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.

SHAHI PANEER CURRY

Here is a smooth and creamy Paneer  gravy...a fitting side dish in any regal spread...


INGREDIENTS

• PANEER CUT IN RECTANGLES-2 CUPS
• ONION -1
• GARLIC -2 CLOVES
• GREEN CHILLIES-2
• CASHEW NUTS-1 TABLESPOON
• KHUS KHUS -1 TEASPOON
• MILK -1 CUP
• FRESH CREAM -1/2 CUP
• SUGAR-1/4 TEASPOON
• KASURI METHI -1 PINCH
• SALT TO TASTE 
• BUTTER-1 TEASPOON

METHOD

• Soak the cashews and khus khus separately in milk for 20 minutes.
• Remove the seeds of the green chillies .Chop the onions and garlic.
• Heat the butter and sautee the onions and garlic.Add the green chilly seeds. Cook for a minute taking care they do not change color.
• Grind the onion garlic mixture to a smooth paste.
• Now grind the cashews and khus khus to a smooth paste.
• Add the paneer pieces and ground pastes to a kadai and cook on low heat.
• Add the remaining milk ,little water ,salt and sugar.
• Now,add the kasuri methi. 
• Cook covered for 5 minutes .Remove from heat.
• Add the fresh cream .
• Serve hot with any of your favorite naans,rotis,parathas,pulavs,biriyanis etc.
• This dish is a delight for those who love creamy ,mildly spiced gravies.
• If you want a thicker gravy increase the quantity of cashew nuts and cream.

POONDU KUZHAMBU /GARLIC KUZHAMBU

Here is a tangy,spicy,healthy and flavorful kuzhambu /curry...made with Garlic as a main ingredient...

This is best mixed with hot rice and eaten along with hot vegetable stir fries and crunchy fried Appalam/pappad.

This kuzhambu is a great accompaniment for breakfast dishes like idlis,dosas,kal dosas upma etc. 

INGREDIENTS

• PEELED GARLIC PODS -1 CUP
• TAMARIND -1 INCH BALL
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• DRY RED CHILLIES-3
• DHANIA POWDER -1/2 TEASPOON
• SAMBAR POWDER-1 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• CURRY LEAVES-A FEW
• SESAME OIL-2 TABLESPOONS
• SALT TO TASTE
• ASAFOETIDA POWDER- 1/4 TEASPOON

METHOD

• Peel the garlic pods.
• Soak the tamarind in a cup of hot water and extract the pulp.
• Heat the oil in a pan/kadai.
• Splutter the mustard seeds.
• Add the red chillies,urad dhal  fry till the dhal is golden in color.
• Now add the curry leaves and garlic and fry in low heat till the garlic is slightly done.
• Now add the dhania powder,turmeric and salt to taste. Cook for a minute.
• Then add the tamarind puree and boil well .Add the sambar powder and cook till the raw smell of the tamarind and sambar powder goes away and the garlic pods are well cooked.
• Add the asafoetida powder/hing and remove from heat.

Serve hot with hot rice and vegetables or as a side dish to idlis,dosas etc.

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

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.

PANEER PEPPER FRY

Here is a delicious paneer curry that can be prepared in a jiffy...

This can be served as a side dish or a starter ...

INGREDIENTS

• PANEER  -200 GRAMS
• ONIONS-1
• CAPSICUM-1/2
• CUMIN SEEDS-1/2 TEASPOON
• COARSELY POWDERED PEPPER-3/4 TEASPOON
• SPRING ONIONS-2
• SALT TO TASTE
• OIL-FEW TEASPOONS

METHOD

• Cut the paneer into thin rectangular bits.
• Drop them in warm ,salted water for 30 seconds. Drain.
• Cut the onion and capsicum into thin slivers.
• Chop the spring onions along with the leaves.
• Heat the oil.
• Fry the cumin seeds,coarsely powdered pepper and all the vegetable slivers.
• Cook till the onions are transparent. Add a little salt.
• Now add the paneer bits and toss well.Add the needed salt.
• Cook over low heat for 3 minutes 
• Serve hot with rice or rotis.
• They taste great as starters too.

And do visit my Facebook page ...

https://www.facebook.com/foodleiciousss


Linking to

http://cookingwithsj.com/2014/08/11/event-announcement-independent-india/

Linking to Gayathri's WTML Event

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.

Do visit...

https://www.facebook.com/pages/Usha-Srikumars-Cookspace-and-More/695470550502296

SIMPLE LADIESFINGER SAMBAR

You may eat a hundred and one dishes...

but here is a wholesome comfort food 

for the South Indian soul....

Piping hot  sambar with hot ,steamed rice 

and a dollop of ghee served with crisp appalam 

and a liberal helping of vegetable poriyal/curry....

Mmmmmmmmmm....incomparable!!!!!!

There are different kinds of sambars - to start with ,

I am sharing the recipe of a simple to prepare,

no-fuss vendakkai sambar(ladies finger sambar)

INGREDIENTS

• LADIES FINGER-   8
• ONION-1 (chopped)-optional
• TAMARIND - 1 INCH BALL
• SAMBAR POWDER -1 1/2 TEASPOON
• TURMERIC POWDER-1/4 TEASPOON
• TOOR DHAL-1/2 CUP (pressure cooked)
• OIL-1 TABLESPOON
• ASAFOETIDA POWDER-1/4 TEAASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DAL-1/4 TEASPOON
• FENUGREEK SEEDS-1/4 TEASPOON
• SALT TO TASTE
• CURRY LEAVES AND CORIANDER LEAVES-FEW

METHOD

• Pressure cook the dhal and mash it well.
• Chop ladies finger into 1 1/2 inch bits.
• Soak the tamarind in 3 cups of warm water .
• Extract the puree.
• Heat 1 teaspoon of oil.
• Sautee the chopped onions and ladies finger  for a minute.
• Add the tamarind puree and turmeric powder.Boil well till the raw smell of the tamarind goes away.
• Now add the sambar powder and salt and boil well till the ladies fingers are cooked and the raw smell of the sambar powder leaves.
• Now add the mashed dhal and enough water. Simmer for a few minutes.
• Add the asafoetida powder .
• Heat the remaining oil and splutter the mustard seeds,fenugreek  seeds and urad dhal.
• Add to the hot sambar.
• Garnish with curry leaves and coriander leaves.
• Serve hot with steamed rice ,idlis,dosas  etc.

PARUPPU URUNDAI KUZHAMBU

Here is a tasty,protien-rich kuzhambu -a slight variation of your regular sambar....

It is easy to prepare and very tasty traditional South Indian dish...it can be prepared when you are bored of your regular vegetable sambars and kootus...and it is an instant hit too!

This dish is usually made in South Indian homes and is not usually made in restaurants...

INGREDIENTS

FOR THE KUZHAMBU

• TAMARIND-SMALL LIME  SIZED BALL
• TURMERIC POWDER-1/4 TEASPOON
• SAMBAR POWDER-1 -1 1/2 TEASPOON
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1/2 TEASPOON
• CHANNA DHAL-1/4 TEASPOON
• METHI SEEDS-1/4 TEASPOON
• ASAFOETIDA POWDER-2-3 PINCHES
• SALT TO TASTE
• CURRY LEAVES -FEW

FOR THE PARUPPU URUNDAI

• TOOR DHAL-1 CUP
• CHANNA DHAL-1 TEASPOON
• GRATED COCONUT-2 TEASPOONS
• RED CHILLIES-4-5
• RICE FLOUR-1/4 CUP
• SALT TO TASTE
• CHOPPED ONIONS(OPTIONAL)-1 TABLESPOON

METHOD

TO PREPARE THE PARUPPU URUNDAIS (LENTIL BALLS)...

• Soak the dhals in water for 1/2 -1 hour.
• Drain.
• Grind coarsely in a mixie along with red chillies.
• Add the salt to taste,rice flour,coconut and onions(optional).
• Mix well.
• Make 1 " balls and steam them in an idli plate for a few minutes.Keep aside.

TO PREPARE THE KUZHAMBU...

• Soak the tamarind in warm water and extract the puree.
• Heat  oil in a kadai.
• Splutter the mustard seeds,urad and channa dhals,methi seeds and curry leaves.
• Add the tamarind puree with enough water.Bring to a boil.
• Add sambar powder,turmeric powder and salt.Boil well till the raw smell goes away.
• Now add the steamed urundais.Simmer for a few minutes without stirring.(stirring breaks them)
• Season with asafoetida powder .
• Serve hot with plain rice,ghee and fried appalams.

MALAI KOFTA

Here is a rich and creamy,delicious,melt in the mouth malai kofta...

A perfect accompaniment for rotis and pulavs....

INGREDIENTS

For the koftas...

• Boiled  potatoes -1 cup
• Crumbled paneer-1 cup
• Cashewnuts-10-12
• Raisins -1 tablespoon
• Tutti fruity -1 teaspoon
• Green chillies -2
• Bread crumbs -for coating
• Cumin powder-1/4 teaspoon
• Salt to taste
• Oil for frying

For the gravy

• Onions-2
• Cashewnuts-1/2 cup
• Milk -1cup
• Fresh cream -1 cup
• Cloves-2
• Elaichi-2
• Oil -1/4 cup
• Ginger- 1/2 inch piece
• Green chilly-1-2
• Khuskhus-1 teaspoon (soaked in hot milk)
• Salt to taste
• Sugar 1/2teaspoon
• Kasuri methi -few pinches

METHOD

To prepare the koftas...

• Mix salt to taste and cumin powder  to the boiled potatoes and paneer.
• Slightly squash the raisins and tutti fruity.Break the cashew nuts into small bits.
• Chop the green chillies very finely.
• Mix them all together with the potato -paneer mixture.
• Shape them into small  balls or oblong rolls.
• Roll them in the bread crumbs and  deep fry them in oil.Drain.Keep aside.

To prepare the malai gravy...

• Grate the onions finely.
• Soak soak the cashewnuts and khuskhus seeds(poppy seeds) separately in hot milk for 30 minutes.Grind them separately to a smooth paste.
• Remove the seeds of the chillies.Grate the ginger piece.
• Heat a little oil in a pan.
• Fry the cloves and elaichis,grated onions,chilli seeds and grated ginger till the raw smell goes.
• Now grind them to a smooth paste.
• Mix all the ground pastes .Bring to a simmer for 3-5 minutes.
• Remove from heat. 
• Now ,add the cream,sugar and mix well.
• Garnish with kasuri methi powder.
• Add the koftas to the creamy gravy and serve with Indian breads and rice varieties.

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...

IDLI MILAGAAI PODI /IDLI CHILLI POWDER

No South Indian breakfast is complete

without idlis or dosas ...

And when you are too busy to whip up

side dishes like chutneys and sambars,

the ever popular Idli milagaai podi

(idli chilli powder) is the savior! 

and a tasty and healthy option too!

INGREDIENTS

• DESKINNED URAD DHAL- 1 CUP
• CHANNA DHAL-1 CUP
• DESKINNED SESAME SEEDS-3/4 CUP
• RED CHILLIES- 2 - 3 CUPS
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE (APPROX 1/2  CUP)

METHOD

• Roast the dals,chillies and sesame seeds seperately .
• Cool.
• Add asafoetida powder and sugar.
• Powder them coarsely one by one.
• Mix the powders thoroughly.
• Store in airtight containers.
• Serve mixed with sesame oil as an accompaniment to idlis,dosas,uthappams etc.

CHINESE STYLE VEGETABLE STEW

Here is an amazingly healthy and easy to prepare 

Vegetable Stew (prepared in Chinese style)

INGREDIENTS

• Baby corn -6
• Button mushrooms-4
• Capsicum-2
• Cauliflower- Few bits
• Carrot (medium sizes)-1
• Onion-1
• Spinach-few leaves
• corn flour-1 Teaspoon
• White pepper powder -to taste
• White vinegar-1 teaspoon
• Ajinomoto-1 pinch
• Sugar-1/2 teaspoon
• Sesame oil-1 tablespoon
• Salt to taste

METHOD

1. Slice mushrooms and carrots into thin slivers.
2. Chop capsicum and onion into 1 inch pieces.
3. Chop baby corn into 2 inch pieces
4.  Tear the spinach leaves into bits.
5. Heat the oil.
6. Stir fry all the vegetables on high heat for a minute.
7. Keep a few baby corn bits separately. Mash them coarsely.
8. Add the ajinomoto and salt. Cook till they are tender.
9. Add white pepper powder and sugar.
10. Add 4 cups of water.Bring to a boil.
11. In a cup of water dissolve the cornflour.
12. Add the mashed babycorn to the solution.
13. Add the mixture to the boiling vegetables.
14. Cook continuously till it thickens and gets a glaze.
15. Add the vinegar and more saltand pepper to taste.
16. Serve hot.

BEETROOT RAITHA / BEETROOT THAIYIR PACHADI

Here is a simple and easy dish that can be prepared in a jiffy....

It is a power house of multi nutrients that are stored in 

beetroots combined with the goodness of curds ...

And it is a perfect accompaniment to any 

rice dish or Indian breads...

INGREDIENTS

• GRATED BEETROOT-2 CUPS
• FRESH CURDS-3 CUPS
• OIL-1/2 TEASPOON
• MUSTARD SEEDS-FEW PINCHES
• GREEN CHILLIES- 3-4
• SALT TO TASTE

METHOD

1. Mix salt and finely diced chillies to the beaten curds.
2. Boil the grated beetroot for a minute in salted water.Drain and cool.
3. Mix it with the curds.
4. Season with mustard seeds spluttered in hot oil.

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

GREEN GRAM DHAL

Here is a tasty and healthy dhal...high in protien and fiber  that paves your way to good health...


INGREDIENTS

• GREEN GRAM(MOONG DHAL)  -1 CUP

           (PAASI PAYARU)

• CHOPPED TOMATOES -2 CUPS
• CHOPPED ONIONS   -1 CUP
• GREEN CHILLIES   -3 - 4
• GINGER GARLIC PASTE -1/2 TEASPOON
• CUMIN SEEDS -1/2 TEASPOON
• JAGGERY -1/2 TEASPOON
• TURMERIC POWDER -1/4 TEASPOON
• OIL/GHEE - 2 TABLESPOON
• SALT TO TASTE

METHOD

• Soak the green gram for 4 - 6 hours. Drain and wash thoroughly.
• Pressure cook till soft .Mash slightly.
• Heat some oil / ghee in a kadai and splutter the cumin seeds.
• Add the ginger garlic paste.Fry well.
• Then add the slit chillies,onions and tomatoes and fry well till ir is well cooked.
• Add the salt and turmeric powder.
• Now add the cooked dhal.
• Bring to a boil.Add the jaggery.
• Simmer for a few minutes.
• Remove from heat.
• Garnish with coriander leaves.

Serve hot with rice and Indian breads...