BEETROOT CURRY

                                                  Though not a big fan of this vegetable I still have to put it my list just to avoid repeated menus or making using of the very options available in vegetable section. Its quite depressing sometimes just to think that I have no other choice but to cook Dal or Potato even though I cooked it just a week or two before. Doesn't this always happen to you too??? So just to avoid being bored of eating same vegetables I occasionally include this in our diet. Glad that my husband doesn't complain and loves it too.
                   
INGREDIENTS:

Beetroot---------------2 medium ones
Onion------------------1 small one
Jalapenos--------------4
Grated Coconut------1 tbsp
Curry leaves----------10-15 chopped
Urad Dal--------------1 tsp
Cumin Seeds---------1/2 tsp
Turmeric--------------1/4 tsp
Oil----------------------2 tbsp

DIRECTIONS:

1.Peel the skin thoroughly and chop the beetroot into small cubes and boil in hot water for 3mins and drain off the water.

2.Heat oil in a frying pan and add Urad dal, Cumin Seeds and fry till nicely browned.

3.Add chopped Curry leaves, chopped Onion, Turmeric , Chopped Jalapeños and fry till nicely soft.

4.Add the boiled Beetroot to the pan with some salt and fry on medium heat for 10-12mins. By this time the beetroot is nicely cooked.

5.Finally add grated coconut and cook for 3 more mins and turn off. Serve hot. 

KAKARAKAYA BELLAM KURA / BITTERGOURD-JAGGERY CURRY

                                    Kakarakaya (Bittergourd) Bellam (Jaggery) Kura (Curry) is one my Moms specialty dish with one of the most bitter tasting Vegetable:Bitter Gourd. I came to know of that fact when I failed cooking it my kitchen .As a kid and teenager it was really hard for me and my brother to either taste it or watch others relishing it(Yes it is!! Thats how much fuss I was all about) .But later during my college days I accidentally tasted Bittergourd Pachadi(Achar) at my friends place mistaking it be smoothing else. I just got a little hint of its bitterness with mild sweetness from Jaggery. I immediately repented for not tasting such a not-so-bitter vegetable and informed my mother of my new found palatial-interest. The next time when I tasted my mom prepared Karela Curry ,I was  still reminded of the first taste ,as my moms dish has a very slight sweetness. I was all praise for my Friends mom and which of my words have definitely created an impact on her, that the very next time she made it again to impress me. This time I had to accept that hers was better tasting. So that is all the story behind and still I guess she makes it far better tasting than I do even though hubby dear never compared our cooking on this one.    

INGREDIENTS:

Bittergourd-----------------4 medium ones
Onion-----------------------1 chopped finely
Jaggery---------------------1/3 Cup grated
Red Chilli Powder--------1-1/2 tsp
Coriander Powder---------1-1/2 tsp
Curry leaves---------------few
Turmeric-------------------1/4tsp
Cumin,Mustard seeds----1/4 tsp each
Oil---------------------------3 tbsp

DIRECTIONS:

1.Chop off the ends and slice all the Bittergourds into a very thin circular discs. Using the seeds is optional. But I like the crunchy taste and used them without discarding.

2. Wash properly and Microwave in a safe bowl with 3 tbsp water in it for 18-20 mins stirring in between. In the end(around 13-15mins) they start turning color to a very pale yellow and at this point do not add any water even if it appears dry.

3.While the Bittergourd is in microwave heat oil in a pan and add Cumin,Mustard seeds, Turmeric, Curry leaves when hot.

5.Fry for 30 secs and add chopped Onions. Fry with little salt for 10-12 mins on med heat. Now add Red chill powder and fry for a minute.

6.When the onions are really soft add the microwaved Bittergourd discs ,some salt to taste and fry on med heat for 7-9 mins without the lid. Keep stirring in between.

7. Now when you feel that the bitter gourd is nicely fried add Jaggery, Coriander powder. Th jaggery starts melting and the entire mixture starts turning sticky.

8.Let it cook for 3-5mins more and turn off. Serve hot with Rice.

OKRA/BENDAKAYA KARAM PETTINA KURA

This is a very regular curry I make with Okra besides the Okra Fry with green chillies. This gives a little bit of Red chilli-Garlic flavor to the Okra. Back home ,this Red Chilli-Garlic-cumin-salt combination when roasted and ground coarsely gives a very unique flavor that can be eaten as it is with hot steaming rice and melted ghee. Another great combination is adding peanuts to above powder combination to make authentic "Palli Podi", which is an other Andhra delicacy.


INGREDIENTS:

Bendakaya/Okra----------25-30 fresh
Onion-----------------------1/2 finely chopped
Oil---------------------------3 tbsp
Cumin+Mustard-----------1/2tsp each
Curry leaves----------------few

Dry Roast and Grind coarsely:

Channa Dal----------------3 tbsp
Urad Dal-------------------3 tbsp
Cumin seeds---------------1tsp
Coriander seeds-----------3 tbsp
Red Chillies---------------20-25 dried ones( for spice lovers)
Garlic-----------------------3 

DIRECTIONS:

1.Wash the Okra and let it dry throughly before cutting into 1/2" pieces.

2. Take a wide bottomed vessel.Fry cumin,mustard seeds,curry leaves in oil and then add onions,1/4tsp turmeric. 

3.Fry till onions cooked soft and add the okra, and fry on med-high heat for 10-12mins and add salt.

4.Fry for 3-5 more mins until 3/4th cooked and then add the coarsely ground powder and mix.

5.Let it cook with lid closed and flame reduced to med-low for 8-10 more mins until okra is completely cooked and soft.

CHIKUDUKAYA VEPUDU /VAL-PAPDI FRY

INGREDIENTS:

Chikudukaya/Val-papdi-------1frozen packet(found in Indian store)

Onion----------------------------1 med one

Red Chilli Powder--------------1-1/2 tbsp

Grated coconut------------------2tbsp

Oil---------------------------------3 tbsp

Turmeric pwd-------------------1/4 tsp

Curry leaves----------------------few

Dry roast and grind to coarse paste:

Channa dal----------------------2tbsp

Corinder seeds------------------2tbsp

Cumin seeds--------------------1tsp

Dry Red Chillies---------------2

DIRECTIONS:

1.Cut the frozen packet into a bowl and let it defrost for about 15-20 mins at room temp. 

Note: The packet come as whole or halved pieces. I prefer mine to be little chopped .So you can either them the way they are or make them into smaller pieces by chopping them all together randomly instead of cutting each and individual piece. I also do not put them in water as they become soggy instead fry the half-defrosted on high flame for couple of mins.

2.Heat oil, add curry leaves, onions, turmeric and sauté till they are soft and then add ginger garlic paste and fry nicely for another 3-4mins.

3.Add the pieces and fry on high for about 5-7mins or until the pieces are completely out of water .

4.Add salt and fry them uncovered on med-high flame for another 8-10mins until they are 3/4th cooked.

5.Now add the red chill powder, ground paste, grated coconut and cook covered on med-low flame for another 5-7mins or until the pieces looks like they have absorbed all the flavors perfectly.

6.Turn off and serve hot with Rice. 

BROCCOLI PATOLI

INGREDIENTS:

Small Cut Broccoli Florets---------1 cup steamed for 5 mins

Yellow Moong dal------------------1/3 cup soaked for 30 mins

Channa dal-------------------------3 tbp soaked for 15 mins and ground coarsely

Onion-------------------------------1 medium one chopped

Green chillies----------------------4

Garlic pods-------------------------3 chopped

Cumin seeds-----------------------1 tsp

Turmeric---------------------------1/2 tsp

Oil----------------------------------4 tbp

DIRECTIONS:

1.Heat oil in a skillet and add cumin seeds, chopped garlic.When done add onions, turmeric ,green chillies and saute till nice and done.

2.Now add the steamed broccoli and cook uncovered for 4 mins on medium heat.Then add soaked moong dal,salt.

3.Mix and let it cook covered for another 5-7mins on medium heat.Donot add any water.See that the broccoli and dal are thoroughly cooked.

4.Now add the ground channa dal and cook for another 3 mins.turn off.Serve hot.

BHARVAN BHINDHI

INGREDIENTS:

Okra-------------------------------20-25 fresh
Onion-----------------------------1 sliced thinly
Jalapenos-------------------------2 chopped finely
Dry Red chillies-------------------2
Garlic------------------------------3 pods crushed
Cumin&Mustard Seeds-----------1/2 tsp each
Oil----------------------------------2 tbp

For stuffing:

Chana dal-------------------------1/3 cup of standard measuring cup(dry roast)
Coconut powder------------------2 tbp
Cumin Seeds---------------------1 tbp roasted
Garlic------------------------------3 pods roasted
Red chilli powder-----------------1-1/2tsp
Coriander powder----------------1 tbp
Garam Masala--------------------1/2 tsp
Lemon juice-----------------------1 tbp
Oil----------------------------------2 tbp

DIRECTIONS:

1.Wash okra , dry with paper towel and make a slit in the middle and keep aside.

2.Grind all the ingredients under ' For stuffing' section to a powder( except oil and lemon juice ).

After making a powder transfer 2/3rd powder to a small mixing bowl and add oil and lemon juice and mix well.

3.Add some water if required to make a smoothe paste and stuff each okra with it and Place all the stuffed okras in a steamer or idli plates. Cook them for 8-10 min.

4.Now heat oil in a wide pan ,add cumin seeds , musturd seeds , dry red chillis , garlic , green chillis and onions.

5.Sautee till onions are cooked for like 5-8 min and then add steamed okras.Cook them without lid ,on low flame for 15 min until well roasted.

6.Keep mixing in between .Finally sprinkle the remaining 1/3rd of the stuffing powder,some salt , mix well and cook for another 5 min.

7.Turn off ,serve hot with roti , or rice.

COCONUT ALOO FRY

INGREDIENTS:

Potato--------------------------2 large ones(peeled & cubed to medium sized)

Chilli powder------------------1-1/2 tsp

Garlic pods--------------------4 chopped finely

Oil------------------------------5-7 tbp for shallow frying + 1 tsp

Salt----------------------------as required

Lemon juice-------------------1 tbp

Curry leaves------------------few

Roast and grind to fine powder:

Coriander seeds---------------1 tbp

Cumin seeds------------------1 tbp

Poppy Seeds------------------2 tbp

Dessicated Coconut-----------3 tbp

Cloves--------------------------4

Cinnamon stick---------------1"piece

Cardommon------------------3

DIRECTIONS:

1.Microwave cubed potatoes in turmeric and salt water for 6-8 mins on high.

2.Take a wide pan and on medium heat shallow fry the microwaved potato cubes in batches with 3-4 tbp of oil till slightly browned on the sides.

3.Heat 1 tsp of the oil in a kadai and add chopped garlic,curry leaves and then after a minute add the shallow fried potatoes.

4.Fry them for 2-3 mins then add enough salt,chilli powder .Mix,cook uncovered for 3-5 mins or till the potatoes are completely cooked through.

5.Turn off the heat and add the ground powder,lemon juice and mix well till incorporated.

6.Serve with roti or naan.

Sending this to eventLet's go Nuts

DONDAKAYA/TINDORA VEPUDU WITH PEANUTS

Before going into the details of this recipe, I would like to thank each and everyone for their wishes and their caring words...That really made me feel good!!! Coming to me though am not much into cooking these days(Don't worry am eating:) ) most of the recipes that you'll come across in the coming days are quite old recipes that i have tried and tasted(some months back).

Dondakaya/Tindora is one such vegetable that people either hate it or just love it. I, for one donot belong to any of these category, but still prepare it once in awhile. This is astir fry version that requires tindoras to be crunchy in texture even after stirring it for over 25-25mins.

INGREDIENTS:

Dondakaya/Tindora/Ivy Gourds-----1/2 lb or 250gms appx of long variety(not the round ones)

Peanuts------------------------------1 tbsp

Fresh curry leaves-------------------10-12

Turmeric powder---------------------1/2 tsp
Dry Red chillies-----------------------2
Mustard seeds------------------------1/2 tsp

Oil------------------------------------2 tbp

Salt-----------------------------------to taste

To be Dry-roasted and ground to a coarse pwd:
Peanuts------------------------------2 tbp
Cumin Seeds-------------------------1 tsp

Coriander seeds----------------------1/2 tbp

Dry red chillis------------------------3-5DIRECTIONS:

1.Heat Oil in a cooking vessel and once hot add the mustard seeds and let them splutter.

2.Add the curry leaves ,stir them. Roast 1 tbp of peanuts till light brown.

3.Adjust the flame to medium-low and add the freshly lengthwise-sliced tindora or frozen ones to the peanuts.

4 .Combine well and keep sauteing on medium-low heat for 3-4 minutes then add turmeric,salt and let it cook covered for approx 15-18 minutes or until the tindora lose moisture and have a wrinkled appearance and turns to a deeper shade.

5 .Keep stirring in between and see that you dont burn or overcook them. When you see that tindoras are done with that nice wrinkled and crunchy texture add the ground coarse pwd and mix well.
6. Let them be cooked for another 3-5 minutes on medium flame.Turn off and serve hot.

CRISPY ALOO FRY

INGREDIENTS:

Potatoes-----------------------3 medium sized ones pelled and cut to bite size pieces
Rice Flour---------------------1 tbp
Sambar/Rasam powder-------1 tsp
Chilli powder------------------1 tsp
Turmeric----------------------1/2 tsp
Cumin seeds-------------------1/2 tsp
Oil----------------------------2 tbsp


DIRECTIONS:
1.Microwave the potatoes in some boiling water for 5-7 mins until they are cooked.

2.Remove and run under cold water.Pat dry.Heat oil in a pan.

3.Add cumin seeds.curry leaves when hot.Coat the potatoes with rice flour+ sambar powder+ chilli powder+ turmeric mixture and fry in oil.

4. Add salt and toss them until potaotes turn golden brown.

5.Serve hot with rice or roti.

SPINACH FRY

There are different ways one prefers to eat spinach.Either in the form of soup,appetizer(spinach samosas are great for those who say no to potatoes),as Rich curries(Palak paneer,.....)as a fry curry with combination of any of these:potatoes,eggs,scrambled egg/paneer,moong/channa dal.....But of all these we prefer to have palak with toor dal which is an Authentic Andhra dish called Palakura Pappu.I have seen people adding tomatoes to this fry curry which in my view is not advisable.I have heard that the combination of spinach and tomato is'nt good for health as they together in long run might form kidney stones. I am not sure how correct this is but my dal is'nt complete with a small tomato.Its an exception once in a while.Guys go head and try the dal as well as this fry...Am sure u are gonna fall in love with its taste......

INGREDIENTS:
Spinach--------------------2 fresh bunches chopped 

Red onion------------------1 medium sized coarsely chopped

Red chillies-----------------2

Jalapenos--------------4-5

Mustard-------------------1/2 tspn

Urad dal-------------------1 tsp

Garlic----------------------4 cloves chopped&crushed

Cumin seeds---------------1 tspn

Turmeric-------------------1/2 tsp

Red Chilli powder-------- 1/2 tsp or more depending on ur spice level

Salt------------------------ to taste.
Oil-------------------------4 tbp


DIRECTIONS:

1.Wash and chop the bunches coarsely discarding the  half of the stem part.

2.Bring some water to boil and add the chopped spinach .Bring it to a boil for not more than 2mins and turn off. Separate the water and boiled spinach and keep aside.

3.Heat oil in a pan, add Garlic, red chillies, urad dal, mustard ,cumin seeds.When cumin starts spluttering add chopped onions,green chillies,turmeric.


4.When onions turn soft, add  spinach and turn flame to medium.  

5.Add salt,chilli powder(if required) and cook uncovered on medium heat for 10 more minutes until they turn dark green and is cooked.

6.Turn off and serve with hot steamed rice, chapathi.

COLLARD GREEN'S CURRY--RM#2

DAY 20 OF RM#2

I really take care that we consume a lot of leafy vegetables and fruits in our diet.Its been three weeks since we had Spinach/other leaves in our meals.So the other afternoon i started out for a little bit of shopping, but was not sure where i was going ,i simply drove to one of the grocery store just 3 miles away. What a time!!They were out of spinach...what else.....i couldnt go back ....so thats when i found this leafy veggie.I made it the next day.I couldnt find much of recipes on this so decided to go with the usual spinach recipe i make very often.It reallytook me a long time to cook bcoz its tough stems.So the next time i just used the leafs avoiding them and added amchur,tomato to disguise its very slight nutty-bitter taste.Since then it found a corner in my refrigerator.

INGREDIENTS:

Collard Greens------------------2 bunches

Onions--------------------------1 big chopped

Tomato--------------------------1 big one boiled,skin peeled and chopped

Garlic----------------------------5 pods chopped

Turmeric-------------------------1/2 tsp

Green chillies--------------------6

Cumin,mustard seeds----------1/2 tsp each

Cumin pwd----------------------1 tsp

Cloves---------------------------3 crushed and powdered

Amchur powder----------------1/2 tsp

Curry powder-------------------1 tsp

Oil-------------------------------5 tbp

Salt------------------------------to taste

DIRECTIONS:

1.Wash the collard greens thoroughly along with the stems.Remove the stems that run down from the top to bottom by folding it along the the length of the stem and slicing the leaf down with a knife discarding the stem.

2.Repeat this with a stack of 6-8 leaves. slice them into 1/2 innch thick slices.

3.Heat oil.Add cumin,mustard seeds,garlic chopped,green chillies and saute.

4.Add onions and saute till nice brown.Drop in sliced leaves slowly in batches.

5.Keep mixing till all the leaves are wilted and cover.Cook on medium-low for 20 mins mixing once for every 5 mins.

6.Add salt,turmeric,crushed cloves,chopped tomato and cover.Cook for another 10 mins sirring well in beween.

7.Add amchur powder,cumin powder,curry powder.Cook coverd for another 10 mins.

8.By this time the leaves almost turn dark and thouroughly cooked.Add chopped coriander leaves and turn off.Serve hot.

Check what others are cooking.....

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

BENDAKAYA / OKRA CURRY----RM#2

DAY6 OF RM#2


INGREDIENTS:
Bendakaya/Okra-------------20-25
Onion------------------------1 big one
Green chillies-----------------6-7
Turmeric---------------------1/2 tsp
Shredded coconut-------------2-1/2 tbp
Red chillies-------------------2
Curry leaves------------------few
Garlic pods-------------------2
Mustard,cumin seeds---------1/2 tsp each
Urad dal----------------------1/2 tsp
Cumin,Coriander pwd--------1/2 tsp each
Garam masala----------------1/4 tsp
Salt,Oil-----------------------as required
DIRECTIONS:
1.Wash and dry the okra with paper towel and leave for few mins then trim out the ends.
2.Slice them out into small circles and add turmeric.
3.In a skillet heat 4 tbp of oil.Add on the mustard seeds,cumin seeds,urad dal.
4.When nicely fried add curry leaves.Fry them then drop in the finely chopped onions.
5.Fry till nice brown and add chillies,chopped okra. Stir-fry for about 15 mins. Okra will start becoming messy while cooking.
6.So keep mixing once in a while for about 10 mins.Add salt,garam masala . Mix well.
7.Cook covered for 10 mins stirring once for every 3 mins.Once the okra stops being messy add shredded coconut,coriander powedr,cumin powder.Mix well again.
8. Turn off when the okra is well cooked and slightly fried. Serve hot with rice.
Check out the fellow runners..........
1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji

CABBAGE CHANNA DAL CURRY

INGREDIENTS:


Cabbage--------------1/2 of medium sized one

Channa dal------------1/4 cup

Onion-----------------1 cup finely chopped

Green chillies----------5

Garlic pods-------------4-5

Cumin seeds-----------1/4 tsp

Coriander pwd---------1 tsp

Garam masala----------1/4 tsp

Salt--------------------as required

Mustard seeds---------1/4 tsp

Hing-------------------pinch

Turmeric--------------1/8 tsp

Oil---------------------5 tbp




DIRECTIONS:

1.Cut the cabbage into small pieces, and then grate those small pieces to fine or to size of ur choice in a food processor or with a mandolin
2.Keep it in water and wash thoroughly.Later place in a colander to drain out the water completely.
3.Wash and soak the dal in water for 40-50 minutes or microwave for 15 mins to make it quick.Can substitue with other dals like moong dal.
4. Take a wide pan, heat oil and add mustard and cumin seeds. Once they start spluttering, add green chillies, crushed garlic and hing. And fry for few seconds.
5.Now add onions and fry till light brown and soft.
6.Now add grated cabbage , mix and cover and allow it to settle down and half cooked.
7.Now add turmeric and let it cook till all the water gets evaporated.
8/After it is cooked add dal , salt ,coriander pwd,masala pwd and mix well.
9.Cover and cook for another 5 to 8 minutes, so that cabbage is cooked competely.
10.Serve with white rice/roti

MUSTARD GREEN WITH MOONG DAL

INGREDIENTS:


Mustard green---------------2 bunches

Moong Dal--------------------1/2 cup

Green chillies-----------------5

Onions------------------------1/2 cup chopped

Garam masala----------------1/4 tsp

Coriander pwd----------------1 tsp

Salt,oil------------------------as required



DIRECTIONS:



1.Seperate the leaves from the bunch and discard any not-so-fresh leaves from them.

2.Wash and chop the leaves part to medium size and the stem part to small size bits.Dont use the bottom 1/2 part of the stem.Just discard it for this recipe as its chewy.

3. Now again place the chopped leaves in a colander and place under running water.Wash repeatedly for 2 times and drain out the water.

4.Soak moong dal in water for 40-50 mins.

5.Fry the cumin seeds,onions,green chillies in oil till the onions are done.Now add the chopped mustards to oil and keep stirring to let the leaves cook equally.

6.After sometime the mustard start leaving water.Let it cook till almost all the water is evaporated.

7. Now add soaked moong dal,salt,garam masala,coriander powder to it and stir well.

8.Cook covered for 5-6 mins till the leaves and dal comes to cook.

9.Serve with rice.

POTATO FRY

SERVES:3-4 people

INGREDIENTS:

Potatoes-----------------4 medium ones

Urad dal-----------------1/4 tsp

Green chillies-------------4-5
Curry leaves--------------few

Oil-----------------------4 tbp

Cumin seeds-------------1/4 tsp

Mustard seeds-----------1/4 tsp

Salt----------------------as required

Coriander powder--------1 tsp
Gram Masala-------------1/4 tsp

Coriander leaves---------to garnish







DIRECTIONS:

1.Peel,Wash,cube the potatoes into medium-smaller sized pieces.

2.If you like the cubes to be litter bigger then just microwave them in some water for 4 mins inorder to reduce the cook time.

3.Heat oil and add cumin,mustrd,urad dal,curry leaves,green chillies and fry till leaves are done.

4.Now add the drained out cubes to the oil and cook for 7-8 mins on medium heat.

5.When the pieces turn out a bit soft add coriander powder,garam masala,salt.

6.Mix,Cover and cook for another 5 mins till done.

7.Serve garnished with coriander leaves.

BROCCOLI STIR FRY

SERVES:4-5 PEOPLE

INGREDIENTS:

Broccoli----------------------------1 big floret(appx 4 cups)
Onions---------------------------- -1 medium one
Cumin seeds-----------------------1/4 tsp each
Coriander powder-----------------1 tsp
Cumin Powder---------------------1/4 tsp
Green chillies----------------------3
Garlic pods-------------------------2 chopped finely

Red chillies-------------------------2

Dry Mango powder/Amchur------1/2 tsp
Olive Oil----------------------------5 tsp

DIRECTIONS:
1.Cut the florets into your desired size and place in hot water for about 10 mins.

2.Dont throw away the stem or the bottom part.Just scale out the green outer covering until u get a white part.Use it.Its quite crunchy and tasty.

3.Heat oil,add cumin seeds,chopped onion,chopped green chillies,red chillies.

4.When onions are done add chopped garlic and stir for a min.

5.Now add the florets and mix well,Cook for 6-7 mins on medium heat.

7. Now add coriander powder,Amchur powder,cumin powder,enough salt and cook covered for another 5 mins or less.

8.Check once to be sure if its cooked or not.

9.Goes well with roti/chapati /as side dish.

EGGPLANT/BRINJAL FRY--2

INGREDIENTS:

Eggplants-------------------13-15 medium round ones

Onions------------------------1 medium one

Fennel powder----------------a big pinch

Cumin,mustard seed---------1/4 tsp each

Methi Powder----------------pinch

Cumin Powder---------------1/2 tsp

Coriander powder-----------1 tsp

Garam masala---------------1/4 tsp

Green chillies----------------6-7

Oil,Salt------------------------as required

DIRECTIONS:

1.Cut each round eggplant into 4 equal parts and cut each part into very thin slices.

2.For info on thickness of slice see above picture.

3.Place the slices in salted water till ready to cook.Remove 5 mins prior to adding to the pan.See that they are dry enough.

4.Heat oil,add cumin,mustard seeds,onions,green chillies.

5.Fry till they turn brown and then add turmeric,ginger-garlic paste.Mix well till raw smell goes off.

6.Then add the slices without any water to the frying onions.Keep mixing for every 2 mins.

7.Fry them till they become soft enough and become so like a thick mass.

8.Now add salt,coriander powder,garam masala,fennel powder,cumin powder,methi powder and stir well..

9.When the required consistency is obtained turn off and garnish with coriander leaves

10.Serve with roti/riice.

RADISH TOMATO CURRY

SERVES:4-5 people

INGREDIENTS:

Pink/Red Radish----------15 medium ones

Onion---------------------1 medium one

Tomato-------------------1 big one

Cloves,Cardomom-------4-5

Cinnamon sticks----------few

Garam Masala-------------1 tsp

Coriander pwd-----------1 tbp

Cumin,Mustard seeds-----1/2 tsp each

Ginger garlic pst-----------1 tsp

Green chillies--------------7-8

Oil-------------------------6 tbp

Salt-----------------------as required

DIRECTIONS:

1.Clean and cut each radish into 4 or 6 pieces and keep them aside.

2.Chop chillies,onions,tomatoes and set aside.

3.Heat oil and add mustard,cumin seeds,onions,cloves,cinnamon,cardamom,green chillies,turmeric.

4.When onions are well cooked add gg paste and fry for a little while.

5.Add tomatoes and let them become soft.

6.When done add radish pieces and cook covered for 5-8 mins.

7.When half done add all the powders,salt,enough depending on ur consistency.

8.Cover and cook they are soft and cooked.

9.Turn off and garnish with coriander.

POTATO-RED BELL PEPPER FRY

sorry!!!!image will be uploaded in a few days..

INGREDIENTS:

Potatoes-------------------4 medium ones

Red bell pepper------------1 big one

Green chillies--------------3

Cumin powder-------------1/2 tsp

Cumin,mustard seeds------1/4 tsp each

Coriander powder---------1/4 tsp

Garam masala-------------1/4tsp

Oil-------------------------3 tbp

DIRECTIONS:

1.Clean the potatoes,peel the skin and cut into small cubes.

2.Place in ice-cold water with some ill its ready to cook.

3.Heat oil in vessel and add mustard,cumin seeds,green chillies.

4.After a min add dried out potato cubes to oil and fry for 7-8 mins on medium heat.

5.When u feel the potatoes are about to turn soft in a min add sliced bellpepper and cover.

6..After 5 mins add turmeric,salt,cumin powder,coriander powder,garam masala and mix well and again cook for few mins ill they turn slightly soft.

7.turn off and transfer to serving bowl and serve with rice/roti.

CAPSICUM-CAULIFLOWER-POTATO CURRY

SERVES: 3-4 PEOPLE

INGREDIENTS:

Potatoes------------------2 big ones

Cauliflower---------------1-1/2 cup florets

Capsicum-----------------1 big one

Green chillies-------------2

Garam Masala------------1/4 tsp

Cumin seeds--------------1/8 tsp

Mustard seeds------------1/8 tsp

Coriander powder---------1/2 tsp

Turmeric------------------pinch

Ginger garlic pst-----------1/2 tsp

Oil------------------------4 tbp

Salt-----------------------to taste





DIRECTIONS:


1.Cut potatoes into small cubes and place in water till ready to cook.

2.Before cooking cauliflower its better to soak them in hot water for 15 mins.

3.Heat oil in skillet and add mustard,cumin seeds,ginger garlic paste.

4.Once they are done add cauliflower,potates,turmeric.

5.Once the ptatoes are half done add capsicum,green chillies.

6.When almost done add salt,garam masala,coriander powder and cook for 5-8 mins covered.

7.When the potatoes,cauliflower,capsicum are cooked thoroughly turn off.

8.Serve hot with rice /chapati