Potato spinach masala/aloo palak sabji

Ingredients:

• Potato-2 medium cut to bigger pieces.
• spinach-2 handful
• green chilly chopped-4
• garlic chopped-1tbsp
• onion sliced-1/2
• mustard seeds
• urad dal-1tbsp
• oil-1tbsp
• salt as per taste

Preparation:

1. Boil potato separately with enough water,salt.
2. In a wide tawa splutter mustard seeds,urad dal in oil.
3. Add onion and stir till its raw taste goes.
4. add garlic, green chilly and fry for 1 min.
5. Add chopped spinach and cook for 2 mins.
6. Add the boiled potato ,salt and mix well .
7. cook in low heat for 2 mins and then remove from the heat.
8. Its a spicy dish ,I prefer this with chapathi

cauliflower masala

Ingredients:

• cauliflower florets-30
• onion sliced-1
• cloves-2
• cinnamon-1 inch piece
• mustard seeds
• Yoghurt-4tbsp
• garam masala-1tsp
• chilly powder-1tbsp
• coriander powder-1tbsp
• oil-2tsp
• salt as per taste
• warm water-2cups
• turmeric powder-1tbsp
• coriander leaves

Preparation:

1. Take a large bowl and add warm water,1/2tbsp turmeric powder,a pinch of salt.
2. Add florets to this water and keep aside.
3. Heat a wide tawa and pour oil,and saute mustard seeds,cloves,cinnamon.
4. Add onion and fry till its golden.
5. Take out the florets from the water and add to the onion and fry for 2 mins.
6. Add 1/2tbsp turmeric powder,chilly powder,coriander powder,salt.
7. Close the tawa with a lid and cook it in that steam by stirring occassionally.
8. When the florets are cooked add yoghurt,salt and mix well.
9. Remove from the heat and add chopped coriander leaves.

vegetable stew

Ingredients:

• green peas-1 handful
• potato-1
• beans-10
• tomato-1
• carrot-1
• onion-1
• cashewnut,raisins-1 handful
• cardamom-3
• coconut thin milk-1 cup
• coconut thick milk-1cup
• pepper-1tsp
• salt as per taste
• oil-2tsp
• mustard seeds
• curry leaves.

Preparation:

1. chop all the vegetables and onion.
2. pressure cook all the vegetables,onion,green peas,thin coconut milk,pepper for 1 whistle.
3. In a deep bottom pan heat oil and fry cashewnut,raisins.
4. Add cooked vegetables and thick milk,salt,cardamom.
5. when it becomes thick gravy remove from the heat.
6. saute mustard seeds,curry leaves and add to the curry.I prefer this curry with idiyappam.

Stuffed Brinjal masala

Ingredients:

• Brinjal-4
• chana dala-2tsp
• urad dal-2tsp
• mustard seeds-1tsp
• cloves-3
• cinnamon-1/2 tsp
• coriander powder-1tsp
• chilly powder-1tsp
• turmeric powder-1tsp
• 1/2 onion chopped
• jeera powder-1/2tsp
• fenugreek powder-1/2tsp
• tamarind-lemon size
• salt as per taste
• oil-2tsp
• grated coconut-1 handful
• 1/2 tomato sliced
• water-3 cups
• coriander leaves

Preparation:

1. Dry roast urad dal,chana dal,1/2tsp mustard seeds on medium flame for 2 mins.
2. Add grated coconut,and stir constantly till it changes the color to golden brown.
3. Add roasted groundnut,turmeric powder,chilly powder,coriander powder,jeera powder,fenugreek powder and stir constantly for 2 mins.
4. Remove from the heat and let it cool.Grind this without adding water.
5. Meanwhile U can put tamarind in warm water for 10 mins.
6. Slit Brinjal vertically and horizontally.Dont cut it completely.Keep the stem.When you fill with the paste it should not come out.
7. Mix tamarind paste,salt to the ground masla.It should be a thick paste.
8. Fill each brinjal with the masala and keep aside.
9. In a deep bottom tawa pour oil ,add 1/2 tsp mustard seeds.When it splutter add oinion and stir occasionally till its golden brown.
10. Add tomato,and stir it for 3 mins.
11. Add rest of the masala paste,water and stir well.
12. Add ur brinjals to the masala and close the tawa with a lid and cook for 15 mins on medium flame.Stir occasionally and add required salt.When oil separates ur masala is ready.add chopped coriander leaves.
13. Its very tasty with chappathi.I haven't tried with Rice till now.

pavakka(bitter gourd) pachadi

Ingredients:

• 1 bitter gourd-cut into thin pieces
• chilly powder-1/2 tsp
• salt-1tsp
• curd-1cup
• grated coconut-1/2 cup
• green chilly-1
• mustard seeds-1 tsp
• cumin powder-1/2 tsp
• fenugreek powder-1/2tsp
• shallots-1/4cup
• curry leaves
• oil-2tsp

Preparation:

1. Heat 1 tsp oil in a pan and fry bitter gourd with chilly powder and 1/2tsp salt.
2. Remove from the heat when its brown.
3. Grind the coconut,1/2 tsp mustard seeds,green chilly to a fine paste.
4. In a deep bottom pan pour 1tsp oil,saute 1/2 tsp mustard seeds,curry leaves,shallots.Fry for 3 mins.
5. Add ground coconut mixture ,cumin powder, fenugreek powder and stir for 2 mins.
6. Add the fried bitter gourd pieces cook for 2 mins.
7. Add the beaten curd ,salt and stir well .Remove from the heat before it boils.

Grinding mustard seeds is optional.Most of the mallus wont like this taste.I like the punjabi pickles with the ground mustard seeds.

potato-capsicum curry

I never prepared this curry before.When bhaskar-vrishali called us for dinner she prepared a potato curry with fried grated coconut.Taste was superb.Next day I thought of preparing that,But I dint have grated coconut.So I tried with coconut milk.It came out great.Taste reminded me of my mom's potato curry.

Ingredients:

• Potato-1 medium peeled and cut into 3/4 inch dice.
• 1/2 capsicum-cut into big square pieces.
• onion-1/2 cut into thin slices
• coconut milk-3/4 cup
• coriander powder-2 tsp
• chilly powder-1tsp
• turmeric powder-1tsp
• ginger,garlic crushed-2tsp
• garam masala-1 tsp
• salt as per taste
• oil-1tsp
• water-2 cups
• mustard seeds-1/2tsp
• coriander leaves

Preparation:

1. Heat oil in a deep bottom pan,saute mustard seeds.
2. Add onion and stir well for 2 mins.
3. Add crushed ginger garlic,potato,capsicum and stir occasionally for 5 mins.
4. Add turmeric powder,chilly powder,coriander powderand stir well for 2 mins.
5. Add water,salt and cook for 5 mins with the lid closed.
6. Add coconut milk and cook for 5 mins.
7. Add garam masala and stir well.
8. When the gravy thickens, add coriander leaves and remove it from the heat.

mullanki(raddish) curry

Ingredients:

• Raddish-10 (I took the small red raddish cut to 4 pieces)
• 1/2 onion chopped into small pieces
• Potato-1 small chopped into square pieces
• chana dal-1 handful
• turmeric powder-1tsp
• red chilly powder-1tsp
• cumin powder-1/2tsp
• water-3 cups
• oil-3tsp
• salt as per taste
• mustard seeds
• curry leaves

Preparation:

1. Soak dal for 30 mins.
2. Cook dal with chilly powder,turmeric powder,water in pressure cooker(2 whistle).
3. heat 1tsp oil in a deep bottom tawa,add onion till golden brown.
4. Add raddish and potato,cook for 5 mins.
5. Add cooked dal ,cumin powder,salt. Boil it for 3 mins.
6. Saute mustard seeds and curry leaves in aother pan and add to the curry.Your dal is ready.

chembu pachadi

Ingredients:

• chembu(colocasia)-1 big cut into rectangular pieces.
• coconut grated-1cup
• cumin powder-1/2tsp
• green chilly-1
• salt-1tsp
• red chilly powder-1/4 tsp
• turmeric powder-1/2 tsp
• curd-1 cup
• mustard seeds
• curry leaves
• shallots-5 cut into small pieces
• water-1cup

Preparation

1. Heat a deep bottom tawa, pour water
2. Add chembu,turmeric powder,red chilly powder,1/2 tsp salt.cook for 5 mins.
3. Grind coconut,green chilly,cumin powder to a fine paste.
4. Once chembu is cooked add the ground paste and keep stirring occassionally.
5. Beat curd and salt add to the curry.stir well and remove from the heat.After adding curd, curry should not be boiled.
6. In another pan saute mustard seeds,curry leaves,and shallots in oil and add to the pachady