Eggs & potato Curry

Ingredients

• 4 boiled potatoes
• 6 boiled eggs
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• 1/2 cup yogurt
• 1 tsp garam masala powder
• 5 cloves chopped garlic
• 1 tbsp ginger garlic paste
• 1/2 bunch of coriander leaves
• 4 green chillies finely sliced
• 1 cup mustard oil
• salt to taste
• oil for frying boiled eggs
• 2 pinches of yellow/orange food colour

Method :

1. Heat mustard oil in a pot add chopped garlic and fry till golden.
2. Add yogurt, ginger garlic paste, turmeric powder, red chilli powder and coriander powder in the pot ; fry a little, then add potatoes.
3. Remove shell from eggs and add food colour then fry them in a little oil in a frying pan for 3-4 minutes.
4. After frying, add eggs in the pot and stir for another 5 minutes.Add 1/2 cup warm water and cook on low flame.
5. Add garam masala and green chillies and cook for 5 minutes with a lid.
6. Garnish with coriander leaves and serve with naan or chapatis.

Ingredients

• 150 gm tender and big Bhindhis(15 nos atleast)
• 10 sambar onions-peeled
• 2 tbsp grated coconut
• 3 tbsp dry-roasted & peeled peanuts
• 1 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1 cm size ginger piece-peeled
• 3 garlic cloves-peeled
• 1/2 tsp + 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• few curry leaves
• few coriander leaves
• 1 or 1 1/2 tsp salt
• 2 tbsp refined oil
• 100 ml water

Method :

1. Grind onions,grated coconut,roasted and peeled peanuts, ginger,garlic,1/2 tsp cumin seeds,garam masala,salt, chilli powder and coriander powder into a fine paste using mixer-grinder.
2. Cut the Ladies-finger into 4 pieces (not fully-leave little part) and stuff the ground masala inside.
3. Heat oil in a kadai,add mustard seeds,1/2 tsp cumin seeds,curry leaves and coriander leaves and saute the bhindhis for 4-5 mins.
4. Now,clean the ground masala jar with 100ml water and add it to the kadai with the left-over ground masala (if any).
5. Allow this to boil,stirring at times till water runs dry.
6. Serve this tasty Masala Stuffed Bhindhis with rice and sambar,curd rice etc or with Indian breads.

COCONUT RICE

Coconut Rice (South Indian)

Ingredients

Raw/Basmathi rice- 1 cup

coconut grated- 3/4 or 1 cup

oil- 1 tbsp

mustard seeds- 1/4 tsp

Split urad dal- 1/2 tsp

channa dal- 1 tsp

curry leaves- 1 sprig

red chillies- 4

cashew nuts(optional)- a few

peanuts (optional)- a few

asafoetida-a pinch

coriander leaves- a few chopped finely

salt to taste

Method

Cook rice until done. Heat oil in a pan add mustard seeds, cashewnuts, peanuts, channa dal, urad dal,curry leaves, red chillies, asafoetida and then finally the coconut.

Fry for a couple of minutes(the colour of the coconut should not turn brown while frying) and then add to the cooked rice.

Garnish with chopped coriander leaves.

SAKKARAI PONGAL

INGREDIENTS :

1 cup rice
3 cups water
1/2 cup moong dhal
1 1/2 cups jaggery
2 tsp ghee
10 nos cashew nuts
10 nos raisins
1/4 tsp cardomom powder

METHOD :

 Fry the rice and moong gram dhal separately, without oil

In a cooker , place rice , moong dhal and little ghee with water , cook in low flame for ten minutes..

In a small pan , heat jaggery with one cup of water.

When it melts filter the syrup in a muslin cloth and keep it aside.

Add the jaggery syrup  to the rice and mix well

.Heat ghee in a pan and add cashews and raisins to it. Fry till it becomes golden brown and add to the pongal. Finally add elachi powder to it.

VANGI BHATH

INGREDIENTS :

2 cups - cooked rice
5 nos - brinjals
1/2 cup - shredded coconut

KADHI VARIETIES

FROM THE GRANDMA'S KITCHEN TO THE MODERN KITCHEN , KADHI HAS ACQUIRED MEALTIME IMPORTANCE AND IS LIKED BY EVERYBODY IN EVERY STATE OF INDIA , HERE I PRESENT A FEW MORE VARIETIES OF KADHI , IN ADDITION TO THE WELL KNOWN ONES..HOPE U LIKE IT....

RED - HOT TOMATO KADHI (MUMBAI STYLE)


Ingredients :

1 kg red tomatoes
2 tsp besan
250 gm  mixed vegetables (carrot , French beans,cauliflower,capsicum and cabbage)
2 onions chopped
1 tsp ginger-garlic paste
2 green chillies (chopped)
1/4 tsp cinnamon powder
2 bay leaves
2 tsp sugar
salt and pepper to taste..

For seasoning :

1/2 tsp cumin seeds
8-10 curry leaves
2 tsp butter

For garnishing :

green coriander leaves
lemon juice..

Method :

Wash tomatoes and cut into small pieces.
Add 1/2 litre water and boil until soft .mash tomatoes and extract the juice and pulp.
Mix tomato juice pulp and besan ,and churn ,add enough water to make a thin mixture.
Heat butter in a large pan ,fry cumin seeds,bay leaves,curry leaves,chopped onions,chillies,ginger-garlic paste and fry well..
Now add the tomato mixtureand mix well .bring to the boil ,stirring all the time ..
Add chopped vegetables,spices,salt and sugar
Boil the mixture till vegetables are tender,simmer for a few minutes.
Take it of fire. garnish it with coriander leaves
If u like ,add some lemon juice before serving...


SINDHI KADHI 


Ingredients :

1 cup tamarind pulp
2 tsp besan
Potatoes (chopped)
2 small brinjals (chopped)
3-4 drumsticks (chopped)
8-10 ladies finger (chopped)
100 gm cauliflower (chopped )
1-2 onions (chopped)
1 tsp ginger (grated)
2 green chillies (chopped)
8-10 curry leaves
1/4 tsp garlic paste
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp mustard seeds
salt and red chilly powder to taste
2 tsp refined oil

For garnishing : :

1 tsp green coriander leaves (chopped)

Method :

Mix tamarind pulp ,besan and 2 cups of water and churn .
Heat oil in a pan . Fry cumin ,mustard,and fenugreek seeds and curry leaves , add onions ginger-garlic paste and fry well..
Now add all the vegetables and fry for 2-3 mins , add tamarind mixture, mix well and bring to the boil .
Add all the spices ,salt and 2 cups of warm water , boil mixture till all vegetables are tender .Take it off fire..
Garnish sindhi kadhi with green coriander leaves and chilly ..
Serve hot with plain rice ,roti , puri or parathas ..

Cooking time - 30 mins
For 4-6 persons...

MASALA VADAI KULAMBU

For the Masala Vadai:
Ingredients:
1 cup Channa dhal
1 green chili
1 tsp sombu/fennel seeds
1 medium onion
curry leaves

Method.
Soak the channa dhal for atleast 3 hrs.
Grind the dhal along with sombhu and salt, without adding water.
The mixture should be coarse in texture.
Slice the onion thinly and add to the dhal mixture.
Add the finely chopped chilli and curry leaves. 
Mix well and make equal sized balls. 
Heat oil in a pot, flatten each ball and deep fry them in medium heat.
Note:
The vadai's should be thick and soft inside, not thin and crispy.

For the Kuzhambhu
Ingredients:

Lemon sized tamarind
1 cup chopped onion
1 cup chopped tomato
1 green chilli
1 inch ginger finly chopped
few curry leaves.
1 tsp mustard seeds
1 tsp urad dhal
1 tsp fenugreek seeds
11/2 tsp chilli powder
3 tsp coriander powder
1/2 tsp turmeric powder
salt to taste

Method

Soak tamarind in 1 cup of water
Extract the pulp completely and add 3 more cups of water to it.
To the extract add all the dry powders and salt.
Take 2 tblsp of oil in a wide bottomed pot.
Add mustard, urad dhal, fenugreek, and curryleaves.
When the mustard pops, add the thinly sliced onion, ginger, green chilli and fry till translucent.
Add the chopped tomatoes and cook till mushy.
To this add the tamarind mixture and close with a lid.
let it boil for approximatly 10 mins or until the raw smell goes.
Reduce the heat to minimum and add all the vadai's.
Switch of the stove after 2 mins. Close with lid.
Let it sit for an hour before serving.

PAAL KOZHUKATTAI

Ingredients:(Serves 3 - 4 people)

TOMATO CHUTNEY (TOMATO THOKKU)

INGREDIENTS :


Tomatoes - 6 chopped

CHICKEN PEPPER FRY

INGREDIENTS :

EGG BHAJIA

INGREDIENTS :

SABUDANA VADAS (JAWARISI VADAS)

INGREDIENTS :

300 gm potatoes (boiled)
1 cup sago (sabu dana) (jawarisi)
2 green chillies (chopped)

PARSEE STYLE : MINCED MEAT KEBABS

                                                                                   INGREDIENTS :

Minced meat - 300 gm
Boiled potatoes - 3
Oil - 2 tsp

MASOOR DAL GOLIS

INGREDIENTS:

Masoor dal with husk - 150 gms
Garlic paste - 2 tsp
2 pieces of bread

STUFFED CAPSICUM

Ingredients :
Medium sized capsicums - 5 to 6
Finely cut boiled potatoes - 1 cup
Finely cut onions - 2 cups
Grated paneer - 1/2 cup

STUFFED BRINJALS

Ingredients :

Small brinjals - 1/2 kg
Grated coconut - 1 cup
Groundnuts - 1/2 cup
Ginger - 1 inch piece
Green chillies - 3