KANDA KURA // YAM CURRY

KANDA KURA // YAM CURRY INGREDIENTS

Kanda pieces - 2 cups
Ginger - full finger length piece
Lemon - 2 nos
Salt - 11/2 tbsp
Greenchillies - 6 nos
Oil - 2 tbsp
Coriander - 1 /2 bunch
Mustard seeds - 1 tsp
Cumin - 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Curry leaves - 5 - 10 nos
Redchillies - 3 nos
Turmeric - 1/4 tsp

PREPARATION

Microwave cook yam or kanda pieces for 10 min with some water . Then grind ginger , green chillies , along with salt and coriander and keep aside. Juice the lemon and set the juice aside.


Heat oil in a pan and put tadka / popu add redchillies and curry leaves.

Add microwave cooked yam pieces and mix well add little turmeric.

Now add the ginger paste to the yam . Mix well cook for about 5 min on medium flame . Put off the flame. Pour lemon juice over the curry and mix well.
Serve hot with rice..

KIDNEY BEANS CURRY

KIDNEY BEANS CURRY


INGREDIENTS

Kidney beans- 2 cups
Tomatoes - 2 nos
Onion - 2 nos
Garam Masala - 1 tbsp
Garlic paste - 1 tbsp
Redchilli powder - 1 tbsp
Salt - 1 tbsp
Turmeric - 1/4 tsp
Oil - 2 tbsp
Cumin -1 tsp

PREPARATION

Microwave cook beans for about 10 min.

Chop onions and tomatoes to fine pieces and heat oil in a pan . Then add cumin seeds and garlic paste to it.

Fry to golden brown add onions and tomatoes fry them to golden and once they soften add the beans to them .

Add salt , redchillipowder , turmeric , garam masala . Mix well and mix well cook fro 5 min put off the flame . Serve with rice or chapathi .....

CAPSICUM CURRY

CAPSICUM CURRY


INGREDIENTS

Capsicum - 4 nos
Onions - 2 nos
Oil - 2 tbsp
Salt - 11/2 tbsp
Redchillipowder - 1 1/2 tbsp
Turmeric - a pinch of it
Garlic pods - 2 nos
Garam Masala - 1 tbsp


PREPARATION

Cut capsicum into medium sized pieces and onions also of the same size.


Heat oil and fry garlic pods to golden brown. Then add onion pieces and fry to golden brown .Then add the capsicum pieces and add salt , turmeric , chillipowder and mix well.Cook till the capsicum pieces become tender and then add garam masala and mix well. Cook for 5 min put off the flame .

Serve hot with rice or Chapathi or Poori it tastes really good.

DONDAKAI CURRY

DONDAKAI CURRY



INGREDIENTS


Dondakai - 20 nos
Dry grated Coconut powder - 1 cup
Garlic pods - 4 nos
Cumin - 1 tbsp
Salt - 2 tbsp
Redchillipowder - 1 tbsp
Oil - 3 tbsp


PREPARATION

Wash dondakai and microwave cook for about 10 min.

Heat oil in a pan and fry cumin and 2 chopped garlic pods to golden. Add the dondakai and 1 tbsp salt and fry them to golden brown.

Add redchillipowder , 1tbsp salt and 1 garlic pod as a whole to the dry grated coconut powder and grind it once in a grinder. Add the powder to the dondakai and mix well. Cook for 5 min on low flame and remove from the flame.


Serve with hot rice.

BRINJAL CURRY

BRINJAL CURRY




INGREDIENTS

Brinjal - 3 -4nos long one
Green chillies - 10 nos
Coriander - 1/2 bunch
Ginger - 1 big piece
Oil - 2 tbsp
Urad dal - 1 tbsp
Chanadal - 1 tbsp
Mustard - 1 tbsp
Cumin - 1 tbsp
Redchillies - 3 nos
Curry leaves - 10 nos
Turmeric - pinch of it
Salt - 11/2 tbsp



PREPARATION

Wash and cut brinjal into finger length pieces and leave them in water . Heat oil in a pan and put tadka for curry . ie , add mustard and cumin once they sizzle add urad dal , chana dal and fry till golden and ad redchillies and curry leaves. Now add the brinjal pieces and add turmeric and mix well.

Place a lid and allow them to soften. Now cut the ginger into small pieces and add salt and coriander and grind into paste. Add the paste to the brinjal pieces once they are cooked fine and cook for 5 min.


Remove from flame and serve hot with rice .

STUFFED TOMATO CURRY

STUFFED TOMATO CURRY


INGREDIENTS

Tomatoes - 9 nos
Potatoes - 2 nos
Peas - 1cup
Onions - 2 nos
Oil - 2 tbsp
Gingergarlic paste - 1 tbsp
Curry leaves - 4-5 nos
Cumin - 1 tsp
Salt - 2 tbsp
RedChilli powder - 2 tbsp
Turmeric - pinch of it
Amchur / dry mango powder - 1 tsp
Garam masala - 1 tsp

PREPARATION

Microwave cook onions, potatoes, and peas for 10 min. Cut one end of the tomatoes and squeeze out the center of the tomato in order that you can fill in the tomato.Heat oil and fry ginger garlic paste to golden brown. Add cooked and mashed potatoes , onions and peas and mix well. Add curry leaves ,1 tsp garam masala,1 tsp salt , turmeric, 1 tsp amchur powder and 1 tsp redchilli powder . Mix well and put off the flame.





Now fill in the tomatoes with this curry. Microwave cook for about 5-6 min. Check that the tomatoes do not become too soft and if required stop when you feel they are cooked. The microwaves may vary in their intensity.
Now heat oil in a pan and add cumin and once it sizzles add redchilli powder , salt and add the cooked tomatoes slowly to the oil. Mix slowly and cook for 5 min.




Put off the flame and serve hot with rice ...

BHENDI CURRY

BHENDI CURRY
INGREDIENTS

Bhendi - 1/2 kg
Onions - 2 nos
Ginger garlic paste - 1 tbsp
Salt - 1 tbsp
RedChilli powder - 1/2 tbsp
Curry leaves - 3 - 4 nos
Oil - 1 tbsp

PREPARATION

Microwave cook bhendi for about 15 min . Heat oil in a pan and fry ginger garlic paste to golden red.Add curry leaves. Fry onions also to golden red . Then add bhendi to the onions and fry for 10 min till golden red. Add salt , redchillipowder and simmer cook for 5 min.




Serve hot with rice or chapathi ...

BHENDI FRY

BHENDI FRY


INGREDIENTS

Bhendi / Ladies finger - 300gms
Salt - 1 tsp
Redchilli powder - 1 tsp
Besan - 1 tbsp
Cumin - 1 tsp
Oil - 2 tbsp

PREPARATION

Microwave cook bhendi for about 10 min. Heat oil in a pan and add cumin seeds
to it. Once they splutter , add cooked bhendi and fry . Fry till the bhendi become red and add salt , besan , red chilli powder and mix well .






Once fried , serve hot with rice. Saves lot of time and is tasty too !!

KAKARAKAYA PULUSU KURA

KAKARAKAYA PULUSU KURA


INGREDIENTS

Kakarakaya - 4- 5 nos
Onions - 2 nos
Oil - 1 tbsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 10 nos
Salt - 1 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Tamarind puree - 2 tsp
Jaggery - 2 pieces

PREPARATION

Cut kakarakaya into circular shape and chop onions . Microwave cook kakarakaya for 10 mins. Put tadka in oil and fry onions to golden red. Then add the cooked kakarakaya and mix well . Add salt , turmeric , redchilli powder , and add tamarind puree to water and add it to the kakarakaya. Mix well and cook for 10 min. Add jaggery and mix well.






Serve with hot rice.

CAPSICUM MASALA

CAPSICUM MASALA



INGREDIENTS

Capsicum - 6 nos
Onions - 1 no
Poppy seeds - 1/2 cup
Sesame seeds - 1/2 cup
Coconut powder - 1 cup
Garam Masala - 1 tbsp
Garlic pods - 4 -5 nos
Red Chillies - 10 nos
Cumin - 1 tsp
Ginger - same quantity as garlic
Salt - 2 tsp
Food colour - Red
Oil - 2 tbsp

PREPARATION

Wash and cut capsicum lengthwise to the center and microwave cook for 10 min. Parallely , heat a pan and roast sesame seeds , poppy seeds
, cumin ,with red chillies . Now take 1/2 tbsp of oil and fry onions and ginger garlic pieces. Now allow it to cool completely .





Heat oil in a pan and fry the capsicum . Parallely grind the stuff which we kept for cooling adding into fine powder then add water and make a fine paste out of it and add to the capsicum . Cook for about 10 min and serve with pulav or chapathi or poori..

ALOO CURRY SPECIALLY FOR DOSA

ALOO CURRY
INGREDIENTS

Aloo - 4 nos
Onions - 2 nos
Green chillies - 3 nos
Curry Leaves - 10 nos
Coriander - 1/4 bunch chopped
Oil - for popu or tadka

PREPARATION

Peel off and cut potatoes and onions into small pieces and microwave cook them along with green chillies for about 10 min . They need to become soft enough .



Heat oil in a pan and put mustard seeds and once they sizzle add zeera to it along with urad dal and chana dal .. Once they are fried well ,add the mashed onions and potatoes along with green chillies and fry for a 5 min add turmeric and salt and coriander mix well and put off the flame .



Aloo curry is now ready to be served.

BAGARA BAINGAN

BAGARA BAINGAN
INGREDIENTS

Sesame seeds - 3 tbsp
Coconut powder - 4 tbsp
Coriander powder - 1 tbsp
Poppy seeds - 3 tbsp
Ginger garlic pieces - 1 tbsp
Onions - 2 nos
Redchillipowder - 1 tbsp
Salt - 1 tbsp
Tamarind puree - 1/2 tbsp
Cumin seeds - 1tbsp
Cloves - 2 nos
Cinnamon sticks - 2 nos
Ground nut - 2 tbsp
Oil - 2 tbsp

PREPARATION

Heat 1 tbsp of oil in a pan and fry poppy seeds , cumin seeds , cloves, cinnamon sticks, sesame seeds , ground nuts , and coconut powder . Once they are fried to red add salt , redchilli powder,
and ginger and garlic pieces or pods and leave it to cool putting off the flame.

Chop onions into fine pieces and wash and cut brinjals along lengthwise in the center . Heat 1tbsp of oil and fry onions till they become golden brown and parallely microwave cook brinjals for 10 min.Then add the cooked brinjals to the onions and cook for 5 mins with a lid.



Once the masala cools grind it into a fine paste adding 1/2 tbsp of tamarind puree to it . Add the masala gravy to the brinjals and cook for 5 mins . Bagara Baingan is now ready to serve ...

CHANA MASALA

CHANA MASALA

INGREDIENTS

Whole Chana - 3 cups
Onions - 2 nos
Tomatoes - 6 nos
Garam Masala - 1 tbsp
Chana Masala - 1 tbsp
Coriander - 1/4 bunch
Turmeric - 1/4 tsp
Cardamom powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Amchur powder - 1 tbsp
Cloves - 3 nos
Cinnamon sticks - 2 nos
Gingergarlic paste - 1 tsp
Bay leaves - 2 nos


PREPARATION

Cook Chana in a cooker and strain away extra water . Grind onions into fine paste . Grind tomatoes into fine paste ...



Heat oil in a pan and add ginger garlic paste and fry till golden brown . Then add bay leaves cloves and cinnamon sticks onion puree and fry till it is cooked and then add tomato puree . Cook till it becomes a thick paste and add amchur powder , turmeric powder ,cardamom powder , garam masala , and chana masala and mix well and then add cooked chana to it along with coriander..



Mix all the ingredients and cook well for about 5 minutes . Chana masala is now ready to be served ...

MIXED VEGETABLE CURRY

MIXED VEGETABLE CURRY

INGREDIENTS

Vegetables - 2 cups

Tomatoes - 5 nos

Paneer - 10 pieces

Salt - 2 tsp

Turmeric - a pinch of it

Ginger garlic paste - 1tbsp

Garam Masala - 2 tbsp

Oil - 1 tbsp

Onions - 2 nos

Coriander - 1/4 bunch

Amchur powder - 1/2 tsp

PREPARATION

Microwave cook vegetables for 10 minutes.Cut tomatoes and make puree of them or u can use tomato puree instead.

Chop onions into small pieces . Heat oil and fry paneer to golden brown and set aside.

Now fry ginger garlic paste to golden red and add onions and fry till golden brown.Then add tomato puree to make gravy ..

Now add garam masala , salt , turmeric , amchur powder , coriander and let it thicken for a while ...Then add the vegetables and paneer .

Serve hot with Chapathi or Roti !!

STUFFED VANKAI CURRY

STUFFED VANKAI CURRY

INGREDIENTS

Vankai - 4 nos

Urad dal - 1 cup

Chana dal - 1 cup

Coriander seeds - 1/2 cup

Red Chillies - 1 hand full

Salt - 1 tbsp

Coconut powder - 2 tbsp

Oil - 2 tbsp

PREPARATION

Wash and cut brinjals into two and cut length wise in the center .

In a tbsp of oil , fry urad dal , chana dal , coriander seeds red chillies till golden red. Allow it to cool and grind it into fine powder.

Add little oil to the powder.Stuff the brinjal pieces with the powder .

Microwave cook for about 10 min .

Heat oil in a pan and fry the stuffed brinjal for 10 min. Serve hot with rice .

STUFFED CAPSICUM

I had learnt a lot of cooking from my mother in law . Both my in laws loved Capsicum stuffed curry . We used to make it very frequently. It tastes really great and goes well with rice or chapathi.



STUFFED CAPSICUM

Capsicum - 4 nos
Besan - 2 cups
Onions - 2 nos
Salt - 2 tsp
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Jeera - 1 tsp
Oil - 4 tbsp

PREPARATION

Grate onion . Cut capsicum length wise in the center and make sure you can fill it with stuff. Roast chanda dal in a pan and add lillte oil to it once it roasted . Add grated onion , salt , jeera ,chilli powder and turmeric and heat for 10 min .

Heat in order to blend the mix well . Now fill in the capsicum with this stuff and microwave for 10 min.


Heat oil in a pan and transfer the capsicum into the oil. Cook for about 10 minutes .

Once cooked serve hot with rice . It tastes really good.

CAULIFLOWER

Cauliflower cooked with carrot and peas is awesome !!!

INGREDIENTS

Cauliflower - 1 no

Peas and Carrot - 2 cups

Onions - 2 nos

Green chillies - 5 - 6 nos

Coriander Powder - 1 tbsp

Garam Masala Powder - 1 tbsp

Curd - 1 cup

Coconut powder - 1/2 cup

Poppy seeds - 1/2 cup

Salt - 2 tsp

Turmeric - pinch of it

Oil - 2 tbsp

PREPARATION

Microwave cauliflower along with carrots and peas and cook for 6 - 10 min.

Chop onions into small pieces along with green chillies . Grind poppy seeds and set aside.

Heat 2tbsp oil in a pan and add ginger garlic paste once the oil is hot . Fry the paste till red and add onions chopped finely along with green chillies to it . Fry the onions till red.

Now add cooked vegetables to onions fry them for a while.

Add garam masala powder , coriander powder and fry for a while . Now add coconut powder , poppy powder , salt and turmeric mix them well . Add the curd softening it with some water . Cook for five minutes in a low flame . It can be served with rice or chapathi or poori which ever is feasible.

DUM ALOO

Aloo can be cooked in many forms and I challenge no other vegetable brings so much taste how ever cooked . Dum Aloo is very tasty and its not too spicy either.

DUM ALOO

INGREDIENTS

Aloo - 2 - 3 nos

Coconut powder - 2 cups

Curd - 2 cups

Greenchillies - 10 nos

Poppy seeds - 1/2 cup

Onions - 2 nos

Turmeric - pinch of it

Ginger garlic paste - 1tsp each

Salt - 2 tsp

Oil - 2 tbsp

PREPARATION

Peel off potatoes and make big pieces and microwave them for about 10 min.Parallely chop onions into small pieces. Keep the green chillies as it is along with the stem. Grind poppy seeds into soft powder .

In 2 tbsp of oil fry the potatoes to golden red . Add little salt and set aside.

Remove the potato pices with out oil and in the same oil add ginger garlic paste and fry till red. Now add chopped onions and green chillies . Fry them till red .

Add coconut powder , poppy seeds powder and fry for a while. Now beat the curds into fine paste adding water . Add the softend curds to the onions to make a fine gravy . Add salt , turmeric powder and cook till the green chillies are cooked properly . Use a lid to cook fast .

Once the gravy is all cooked well , add the fried potatoes and cook for about 10 min on a low flame . Its must now be ready to serve with rice , chapathi or poori ....

ALOO AND TOMATO CURRY

Aloo is most sought after curry in any form made brings lots of taste and gets along as a good combination no matter what the food is ?? Rice or Chapathi or Poori anything it is simply the best vegetable rich in cardohydrate.

INGREDIENTS

Aloo - 1/2 kg

Onions - 3- 4 nos medium sized

Tomato Puree - 1 tin full of it

Salt - 2 tsp

Redchilli powder - 2 tbsp

Green chillies - 5 nos

Coriander - 1/2 bunch

Curry leaves - as desired

Mustard - 1 tbsp

Jeera - 1 tbsp

Oil - 2 tbsp

Turmeric - a pinch of it

PREPARATION

Cut aloo and onions into pieces . Microwave them for about 12 min . Heat oil in a pan and add mustard seeds and jeera seeds once they pop up add green chillies , curry leaves and fry for a second.Add Tomato puree and fry for 2min . Now add aloo and onions cooked in the microwave to it. Add turmeric powder , salt , red chilli powder and cook mixing well for about 5 min simmer the flame and in the end add coriander leaves and put off the flame.

STUFFED KARELA

Karela or kakarkai or bitter gourd is my favourite vegetable. I love it in which ever form it is cooked . I generally make stuffed karela . My mom used to fry it for me every other day when I was in India whenever I was in my mothers place . In my mother in laws place we used to make it on our disposal ....

STUFFED KARELA // STUFFED BITTER GOURD

Karela - 6 - 8 nos

Onion - 2 nos medium sized

Salt- 1 tbsp

Mirchi - 2 tbsp

Turmeric- a pinch

Jeera - 1 tsp

Tamarind puree - 1 tsp

Oil - 2 tbsp

PREPARATION

Cut karela or bitter gourd into two pieces and cut in the center length wise.

Take onions and cut them into small pieces and add salt , mirchi powder ,tamarind puree , jeera and turmeric powder .

Grind it fine paste or coarse as desired.

Stuff the karela with the onion puree .

Now cook them in microwave for about 18 minutes. Heat about 2 tbsp of oil in a pan add jeera and fry the stuffed karela for 10 minutes. Stuffed karela is now ready to serve. Best with rice..

Serving size

4 persons

MASALA BAINGAN

Baingan / Brinjal / Vankai as we all know supposed to be a special vegetable which is used my most of the Indians . U rarely find some one doesnt like it either....

Baingan masala

Ingredients :
Brinjal - 20 in number
Chana dal - 3 tbsp
Urad dal - 3 tbsp
gingelly seeds - 3 tbsp
coriander seeds - 4 tbsp
ginger garlic paste -2tbsp each
ginger - 6 pieces must be same as garlic
garlic - 6 cloves
dry coconut powder - 1/2 cup
garam masala - 2 tbsp
corriander - to decorate
onions - 3 big
chillies - 10
red chilli powder - 3 tbsp
oil - 5tbsp
cumin seeds - 2 tbsp
salt - 2tbsp

Roast chana dal,urad dal ,gingelly seeds, coriander seeds,ginger garlic pieces,coconut powder,garam masala ,cumin seeds and salt in little oil.grind it into powder and then add water and grind it in to paste .Make sure that it is soft .Set aside.

Take a pan add little oil heat it and add jeera till it is fried golden brown.Add the ginger garlic patse and fry till golden.Add onions sliced into small pieces and green chillies and fry them till golden . Add brinjal cut in the center along with the stem to the oil and add salt . Keep a lid on the pan and keep checking till they are soft. Now add the paste to the brinjals and cook for 10 minutes. Now decorate with coriander . Serve with pulav or plain rice or chapathi or puri .... It should be tasty...