Mixed Vegetable Kurma

Ingredients needed for Vegetable Kurma
2 cups mixed vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt / to your taste
one pinch Turmeric powder
1/2" Cinnamon stick
2 Clove
2 Cardamom
1/2 cup freshly grated coconut
4 green chillies
1 tsp Khus-Khus (poppy seeds)
1/2 tsp garlic paste
1/2 tsp ginger paste

How to prepare Mixed Vegetable Kurma?
Heat oil in a wide bottommed kadai / fry pan.
As the oil gets hot, add cinnamon, cloves and cardamom and fry for 2-3 minutes.
Add onions and green chilies and fry till onions turn golden brown.
Add garlic and ginger paste to the pan and fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add 2 cups water and let the vegetables to get tender.
Grind Coconut, gren chillies, soaked Khus Khus to a smooth paste.
Add the coconut paste to the curry with salt and stir well.
Cover and simmer the flame till a nice aroma comes and the gravy seems to be of the correct thickness as per your taste.
Serve with Chappathis, Idlis, Pooris etc.

Points to Note : 
If you like the Kurma less hot, lessen the number of chillies used while grinding the coconut.
The Kurma goes well with fried rice and Pulaos too.

Kadala Ularthiyathu, a kerala recipe with Kabuli Channa

Ingredients needed for Kadala Ularthiyathu
3 cups of Kabuli Channa
1 cup small onions / shallots, chopped finely
2 tsps chilli powder
4 green chillies
1/2 tsp garam masala
2 tsps ginger chopped fine
2 tsps garlic chopped fine
1/4 tsp pepper powder
handful of curry leaves
salt to taste
2 tbsps oil

How to prepare Kadala Ularthiyathu?
Soak channa at least for about 6 hours. Pressure cook with salt to taste and turmeric powder, till the channa gets tender that is for about 15 minutes in simmer state after the first whistle or for about 4-5 whistles.
Heat oil in a wide fry pan / a wok.
Add chopped onions and slit  green chillies and saute till the onions get light brown.
Add the chopped ginger and garlic, saute for a minute.
Add chilli powder, pepper powder and garam masala powder, stir well  sprinkling a little water so that the masala doesn't stick or burn at the bottom of the pan.
Add the cooked and drained channa and mix well.
Simmer and cover till the masalas and the channa blend well together.
When the channa gets soft and coated with the gravy, remove.
Sprinkle chopped coriander leaves and curry leaves. Serve hot with rice and chappathis.

Recipe for an easy to cook Mango Chutney

Ingredients needed for the Mango Chutney
2 medium sized unripe green mangoes
2 cups sugar
1 piece cinnamon
2 cloves
2 black cardamoms
1 tsp red chilli powder
2 tsps mustard oil
Salt to taste

How to prepare the Mango Chutney
 Peel the green manoes and cut them in to long thin slices.
Heat the oil add whole garam masala.
When they splutter add the sliced green mango pieces and stir fry for about 2-3 minutes.
Add about 5-6 cups of water to the mangoes along with the red chilli powder and salt to taste.
Let it come to boil and then simmer. Leave it  simmering for at least 6-8 minutes.
Then add the sugar to the pan and stir till the sugar melts.
Leave it to simmer for 3 minutes more. Remove from fire and let cool

Points to Note: 
You can store this chutney in the fridge  for more than a fortnight. Handle with care, use only what is needed and that too with a clean and dry spoon.
This well taste good as a side dish with everything like steamed plain rice, rotis, chapathis etc.

Recipe for the Dry Chilli Gobi / Cauliflower Chilli fry

 Dry cauliflower chilli fry  recipe

has been transferred to

A guide for Home makers

Recipe for Vegetable Kurma in Tamil Nadu Style

Ingredients needed for Vegetable Kurma Tamil Nadu style
1 cup onions chopped
3 Green chillies
 1/2 tsp ginger garlic paste
1 cup  mixed vegetables, like Potatoes, Carrots, Cauliflower, Beans, Knolkhol, Beetroot etc
2 tbsp Curds
1/4 cup milk /  coconut milk
2 tsps  Coriander powder
Salt to taste
 1 full Bay leaf broken in to 2 pieces
1/4 tsp Cumin seeds
1/2 tsp saunf /fennel seeds
handful Curry leaves
2 tbsps Coriander leaves
3 tsps Oil
 1 tsp Ghee

Grind the below mentioned ingredients to a smooth paste
 2 Cloves
1 stick Cinnamon stick
2 Cardamoms
4 Cashewnuts
2 tsps Poppy seeds ( soak in warm water for 5 minutes )
 2 tsp Roasted Channa dhal
3 Green chilli
1/2 cup freshly grated Coconut

How to prepare Vegetable Kurma Tamil Nadu style?
Grind the ingredients mentioned in the  Grind to a paste list to a smooth fine paste. Keep aside.
Cut the vegetables into uniform sized pieces. If you do not have fresh green peas with add soaked and boiled dried green peas.
Chop the Onion finely. Slit the green chillis.
Beat the curd into a creamy paste. Keep aside.
Chop the Coriander Leaves finely. Keep aside.
Heat oil in a non-stick  fry pan.
When hot, add bay leaf, curry leaves, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute till  the onion turn golden brown.
Add the ginger garlic paste and fry well till the raw smell goes off.
Add the vegetables, coriander powder plus a cup water. Mix well.
Cover with a lid  and cook till the vegetables are tender.
Then add well beaten curds, ground masala paste, salt and boil for about 3 minutes.
Add the milk, coriander leaves. As the gravy starts simmering  remove from fire.
Serve hot with Rotis, Idlis, Pooris, etc or with Vegetable Biriyani.

Mixed Fruit Raita

Ingredients needed for Fruit Raita
 2 cups fresh and not sour curds
1 cup chopped bananas
1 cup chopped pineapple
1 cup chopped apple
1 cup chopped mango
1 cup pomegranate  shelled
chopped coriander leaves
Sugar to taste
Salt and pepper to taste

How to prepare Fruit Raita
Whisk the curd till it is smooth and soft.
Add sugar, salt and pepper to taste
If the curd is very thick add a litle milk or water .
Add all the chopped fruits to the curd and mix well.
Garnish with coriander leaves and pomegranate seeds.

Carrot Soup

Ingredients needed for the Carrot Soup
 2 cups chopped carrots
1 cup chopped potatoes
1 cup chopped onions
2 tbsps butter
1  small cup milk
salt to taste
pepper to taste
a pinch oregano

How to prepare the Carrot Soup
Peel / Scrape carrots and potatoes and then chop into small pieces.
Cook with a little water for about 5-7 minutes till the vegetables get tender. Let it cool.
Add a little water  to the vegetables and blend well in a mixer.
Strain the pulp and keep aside.
Put a saucepan on fire add the strained puree, salt, pepper and milk. Mix  and stir well.
As it starts boiling, simmer and leave it  for about  2-3 minutes.
Sprinkle oregano on top, cover  and leave it for minute.
Serve hot with bread croutons and bread sticks.

Chilly Paneer Recipe

This dish, Chilly paneer is a vegetarian version of the well known chilly chicken. The chilly chicken is a well liked recipe by all and this Chilly Paneer Recipe is based on that recipe. Try this recipe out, you will like it even if you are a meat eater.   Serve this along with fried rice for the vegetarian friends of your party or at home.

Ingredients needed for Chilly Paneer:

200 grams Paneer

4 tbsp Corn flour

4 tbsp Oil

2 Onions

6 cloves Garlic

6 Green chilly

1 large Capsicum

1/2 cup Vegetable stock (optional water can also be used instead of vegetable stock)

Salt to taste

1/4 tsp Ajinomoto

1 /2tsp White pepper powder

2 tbsp Soya sauce

1 tbsp Chilly sauce

How to prepare Chilly Paneer:

If you get Paneer from the shop, remove the cover, wash it once and then drain with a towel. Then cut into small pieces , keep aside. 

Now get the other ingredients ready that is cut onions, capsicum in to squarish pieces . Crush garlic and  chop green chilliesinto small pieces but do not mince  them. 

Apply corn flour on to the chopped  paneer pieces, deep fry them in oil and keep aside. They should be slightly brownish  along the edges.

Heat oil in a flat pan like a wok, add crushed garlic and fry till the aroma of garlic  starts coming out. Then add chopped green chillies. onion and capsicum  one after the other. Saute till the onions get somewhat transparent.  Add the fried paneer pieces , mix well.  

Add the vegetable stock, salt, ajinomoto and white pepper to taste . Mix well. 

Add soya sauce, chilly sauce  and  a teaspoon of cornflour mixed well in water to the boiling gravy. 

Stir well , continuously so that the gravy blends well and gets thick enough to coat the paneer pieces. 

 You can serve this chilly paneer with your fried rice.

Raw Banana Roast

 This is a spicy recipe which can be had with cooked plain rice or with Phulkas / Chappathies.

Ingredients needed for the Raw Banana Roast
2 raw bananas / Plantains (which we use for cooking)
1/2 tsp turmeric powder
2 tsps chilli powder
Salt to taste
a pinch of Asafoetida
Oil as needed

How to prepare Raw Banana Roast
Cut the bananas in to thin round slices ( don't make them very thin as they might break while cooking and get mashed).
Heat oil  in a wide bottommed pan, Add the cut banana pieces and cook till they get cooked  and  get golden.
Add salt to taste, chilli powder and the turmeric powder. Sprinkle a little water to mix the powders nicely with the bananas and to see the chilli powder does not get burnt.
Simmer and cover for a minute or two until the raw smell of the chilli powder is not there.. Pinch some curry leaves and add to the Bananas.
Serve hot.

Cucumber Coconut Salad recipe

Ingredients needed for the Cucumber Coconut Salad
2 cups grated Cucumbers,
1/2 cup yoghurt / 1/2 cup fresh not sour curds can be  used
1/2 tsp chopped Green chillies
a pinch Sugar
 1/2 tsp lime juice
Salt to taste
 2 tbsps Fresh coriander leaves, chopped
 1 tbsp Fresh Grated coconut

How to prepare Cucumber Coconut Salad
Whisk yoghurt / curd nicely till it is smooth.
Add grated cucumber, lime juice, sugar, chopped green chillies and salt to taste.  Mix well.
Keep it chilled in the refrigerator.
Just before serving add chopped Coriander leaves  and the grated coconut.
Mix well and Serve in beautiful serving dish

Kadala Pachakkaya Kootucurry

Ingredients needed for the Kadala Pachakaya Kootucurry
1 cup kadala soaked overnight and cooked till soft
salt to taste
1/4 tsp turmeric powder
1 tsp ginger chopped
3 green chillies chopped
This Kadala and Pachakkaya that is Channa or the Bengal Gram  with raw or green  Plantains / Bananas  is a tasty curry dish and a very healthy one too.

Ingredients needed for the Kadala Pachakaya Kootucurry
3 cups raw bananas chopped

Ingredients needed  to Grind to a paste
1 1/2 cups grated coconut
a pinch cumin seeds
4 small onions chopped
3 red chillies
curry leaves

To temper the Kootu curry
oil
1 tsp mustard seeds
2 red chillies
curry leaves
2 tsps grated coconut

How to prepare the Kadala Pachakaya Kootucurry:
Take a vessel, add cooked channa, salt to taste, turmeric powder, chopped raw bananas and ginger with just enough water to cook till the bananas get soft.
Grind the ingredients for the paste into a somewhat smooth paste.
Add the paste to the cooked vegetables and mix well. Simmer and cook till theb gravy gets thick.
Heat oil in a fry pan, splutter mustard. Add red chillies broken into bits, grated coconut and curry leaves . When they get browned pour over the curry.
Serve with rice and side dishes.

Points to Note while making the kootucurry:
Pachakaya is raw plantain / raw Banana as it is called.  can be used both varities of plantains Monthankaya / bonthankaya and nendrankaya /  kerala plantains.
Chopped raw plantains should be steeped in water with a little turmeric powder. If not the plantains will get darker and will not look right .

Urulankizhangu Vazhuthananga Masala Recipe

Ingredients needed for Urulankizhangu Vazhuthananga masala
1/2 kilo Brinjal  / Vazhuthananga, cut into
2 medium sized Potatoes / 3 cups potatoes into small pieces
4 tbsps grated coconut
a pinch asafoetida
2 onions
4 red chillies
1/4 tsp turmeric powder
2 tsps dhaniya pd
2 cinnamon
2 cloves
2 cardamoms
1 tomato
4 spoons oil

How to prepare the Potato Brinjal Masala Recipe 
Cut potatoes and brinjals into uniformed size pieces.
Heat a little oil, fry cinnamon, cardamom, red chillies, cloves and then the grated coconut. As the coconut gets darker in shade add coriander powder.
Mix well and remove from fire. Grind these to a nice smooth paste.
Heat the remaining oil to the same pan, fry asafoetida, onions and green chillies for a minute or two. Add the cut vegetables, turmeric powder and salt to taste. Simmer and cook for a few minutes or till the vegetables get tender.
As the vegetables get tender add the ground masala paste and chopped tomato.
Simmer and let it boil for a minute.
Garnish with coriander leaves.
Remove from fire and serve with rice / rotis.

Points to Note while preparing the masala
When you cut the vegetables steep them in water as the potatoes and brinjals start discolouring soon.
Cut the vegetables in to uniform sized pieces and into any shape you like.
You can cut them into 1" longish pieces or square /cubes.
Instead of Coriander powder you can also add Coriander seeds while frying red chillies etc and vice versa, you can add chilli powder if you do not have who;e red chillies with you.
Instead of whole garam masala, you can add garam masala powdered ( that is cinnamon, cardamom and cloves powdered and stored )

Brinjal Potato Fry Recipe

Ingredients needed for the Potato Brinjal Fry Recipe
1 cup cubed Potatoes
2-3 small violet Brinjal , quartered
1/2 cup Onion, sliced
2 flakes Garlic chopped
1 stalk curry leaves
1/4 tsp turmeric powder
1 tsp Chilly flakes
Salt to taste
2 tbsps oil

How to prepare the Potatoa Brinjal Fry
Peel, wash and cut the potatoes. Keep them immersed in water.
Heat oil in a non-stick pan.
Fry the onions, garlic and curry leaves for a minute.
Add the turmeric powder and chilly flakes to the onions and mix well.
Drain the potatoes off the water and add them to the pan. No extra water os needed for the potatoes to cook. Add salt and mix well.
Cover, simmer and cook stirring now and then till the potatoes are half cooked.
Add the brinjal pieces to the pan. Mix well,  simmer and cover. Cook till done.
If you like, you can garnish with chopped curry leaves and coriander leaves .
Serve with anything you fancy, be it Rotis, Pooris, Rice anything.
Potato Brinjal Fry is a perfect side dish.

Tofu / Paneer Pepper Fry Recipe

Ingrdients needed for the Paneer Pepper fry
1 packet ( abt 200 grams ) / Paneer / Tofu, cut into 1" cubes
2 tbsps sliced spring onions,
2 " stalk celery, chopped nicely
4 flakes of garlic, chopped
1" piece ginger, chopped
Salt to taste
2 Green chillies sliced fine
1/4 tsp fresh black peppercorns, crushed
1 tbsp cornflour
1 tbsp lime juice / juice of half the lime


How to prepare Paneer / Tofu Pepper Fry
Heat a non stick pan, apply a little oil, add the tofu / paneer cubes and roast on low medium heat.
Add sliced spring onions, chopped celery, garlic, ginger with salt and toss well.
Add green chillies, crushed black peppercorns and mix well in the pan.
Mix the cornflour in a little water and add to the pan.
Mix and add lemon juice. Mix again.
Transfer the contents of the pan into a serving dish and serve hot.
Your Tofu / Paneer Pepper Fry is ready.

Crispy Okra / Vendaikka Roast

Ingredients needed for Vendaikka / Okra / Bhindi Roast
500 grams Vendaikka cut into 1 cm pieces
2 tomatoes (big sized)
1 tbsp garlic paste
1 tbsp ginger paste
2 tsps chilli powder
1 tsp coriander powder
1/2 cup coconut oil
Salt to taste

How to prepare Vendaikka Roast?
Heat oil. Fry the chopped vendaikka till it gets golden and remove. Drain and keep aside.
Add chopped to the remaining oil in the same pan and cook till the tomatoes get pulpy and soft.
Add garlic paste, saute for a minute, add garlic paste . Mix well and saute for a minute.
Add coriander powder and chilli powder, mix well. Saute till the raw smell goes off.
Add salt and then add the fried Vendaikka to this.
Mix well so that the vendaikka pieces get coated with the masala well.
Simmer and cover for about 5 minutes. Open the lid and stir once in between.
Cook till the vegetables blend well with the masala.
Open the lid and let the extra moisture dry out.
Remove from fire, serve garnished with chopped coriander leaves.

Points to Note:
You can use any oil you like, but Coconut oil will taste better, may be for the malayalees.
Get tender and small sized okras, for the dish to taste better.
Onions are not necessary for this but if you wanted a little more gravy or masala you can add chopped and fried to golden onions to tomaroes and cook nicely till both blend well.

Recipe for Vendaikka Mappas - Kerala Style

Vendaikka is Lady's Finger / Okra in English, Bhidi in Hindi. Okra is very good for health and its nutritional benefits are well known.

Ingredients needed for Vendaikka Mappas.
250 grams of Okra / Vendaikka (cut each  into 2-3 pieces)
1 onion sliced fine
3 tsps oil
4 green chillies, slit
1 tsp chilli powder
2 tsps Coriander powder
1/2 tsp turmeric powder
Salt to taste
1 to 1 1/2 cups coconut milk / extract from 1 cup grated coconut
1 tsp garam masala
3 tsps oil
1 tsp mustard seeds
2-3 small onions
1 stalk curry leaves

How to prepare Vendaikka Mappas
Heat  3 tsps oil in  a fry pan, fry the cut bhindi, slit green chillies and the sliced onion till golden . Remove , drain and keep aside.
In the remaining oil, add chilli powder, Coriander powder and turmeric powder. Stir for a minute or till the raw smell goes. Add the fried Vendaikka /  bhindi, onions and green chillies. Mix well.
Add salt to taste. Mix well and add the second milk to the pan.
As it starts boiling, simmer till the vegetables are cooked. Now add the first coconut milk extract and garam masala powder.
Heat oil in a afry pan, splutter mustard seeds, add chopped small onion and pinched curry leaves. Pour over the curry Vendaikka Mappas and serve hot with rice.

Potato Brinjal Fry Recipe

Ingredients needed for the Potato Brinjal Fry Recipe

1 cup cubed Potatoes
2-3 small purple Brinjals, quartered (1" cubes)
1/2 cup Onion, sliced
2 flakes Garlic chopped
1 stalk curry leaves
1/4 tsp turmeric powder
1 tsp Chilly flakes
Salt to taste
2 tbsps oil

How to prepare the Potatos Brinjal Fry
Peel, wash and cut the potatoes. Keep them immersed in water.
Heat oil in a non-stick pan.
Fry the onions, garlic and curry leaves for a minute.
Add the turmeric powder and chilly flakes to the onions and mix well.
Drain the potatoes off the water and add them to the pan. No extra water os needed for the potatoes to cook. Add salt and mix well.
Cover, simmer and cook stirring now and then till the potatoes are half cooked.
Add the brinjal pieces to the frypan. Mix well, simmer and cover. Cook till done.
If you like, you can garnish with chopped curry leaves and coriander leaves .
Serve with anything you fancy, be it Rotis, Pooris, Rice anything. Potato Brinjal Fry is a perfect side dish.

Sambar with Coconut ( Palakkad Style)

Ingredients needed for the Sambar
1/2 Cup Tuvar Dal / Tuvaram paruppu
1 cup Small Onions
1 cup vegetables (Drumsticks, Radish, Brinjals)
2 green chillies
2 tsps tamarind paste

Roast and Grind to a fine paste 
1 tbsp oil
1/2 tsp Fenugreek seeds
1 tsp Urad Dal
6 Dry red chillies
2 tsps Corriander seeds
Handful Curry Leaves
1 cup fresh coconut (Grated)

Ingredients for tempering Sambar
1 tsp Mustard Seeds
1 pinch asafoetida
a sprig curry leaves
a pinch of hing

How to prepare Sambar
Pressure cook the tuvar dal for about 5 minutes after the first whistle. Open the cooker when cool and mash nicely.
Heat a tbsp oil in a fry pan and roast the fenugreek seeds till it turns dark, then add 1/2 tsp each urad dal and channa dal. Saute till they change colour too. Add the red chilli and coriander seeds and stir for a minute or two. Add curry leaves and the grated coconut, Simmer and stir well till the coconut starts getting a golden. add asafoetida powder to this and stir nicely. When cool grind to a fine paste with a little water.
Heat a tbsp oil in a pan splutter mustard seeds. Add the onions and green chillies, slit and the rest of the curry leaves.
Add cubed vegetables and fry for a while.
Add just enough water for the vegetables to cook.
Cover and simmer till the vegetables get tender
Extract pulp from the tamarind or if you are usoing the ready made tamarind paste add directly to the cooked vegetables.
Add salt to taste and cook till the raw smell of the tamarind disappears.
Add the mashed dal and the ground masala mix well, Adjust the consistency as per your taste
Cover and simmer for a few minutes. Sambar is ready to serve.
Serve along with dosas, idlis or rice.

Points to Note: 
You can also try this Sambar recipe with Sambar powder. You can add the Sambar powder as you fry coconut to a golden colour.

Recipe for Valanyachi Bhaji - Maharashtrian Cuisine

Valanyachi Bhaji is a Maharashtrian style recipe. I found this recipe while surfing the net for a side dish. I have made some changes while trying it out.


Ingredients needed for the Valanyachi Bhaji
2 cups grams fresh and shelled green peas
1 cup Potatoes, cut into small pieces
4 Green Chillies, finely chopped
2 tbsp Oil
1 tbsp grated Coconut
1/2 tsp Turmeric powder
1 Tablespoon Lime Juice
1/2 tsp Sugar
Salt to taste
2 tbsp finely chopped, Coriander Leaves
1 teaspoons Cumin Seeds

How to Prepare Valanyachi Bhaji Recipe
Heat oil in a non stick fry pan and splutter cumin seeds.
Add chopped green chillies and turmeric powder. Once it gets fried, add the cubed potatoes, green peas, sugar, salt and water just enough to cook the vegetables.
Mix well, when it comes to the boiling point, simmer and cook covered till the potatoes and peas are tender.
Sprinkle the lemon juice, grated coconut and chopped fresh coriander over the cooked vegetables.
Serve hot with Cumin Rice, plain rice, Chappathis, Pooris, Roti etc

Vegetable Rice with Paneer

Ingredients needed for the Vegetable Rice:
200 grams / 1 cup Paneer, cut in to small pieces
2 cup rice, soaked for half an hour and drained
1 cup mixed vegetables ( carrots, cauliflower, green peas, french beans etc )
1 big sized onion (thin long sliced)
1 big sized tomato (thin long sliced)
3 green chillies
1 tsp red chilly powder
1 1/2 tsp garlic and ginger paste
1/2 tsp cumin seeds
2 cloves,
2 pieces cinnamon
1 black cardamom
2 tbsps Oil
Salt to taste
Coriander leaves, chopped for garnishing

How to prepare the Vegetable Rice
Heat 1 tbsp oil in the fry pan and fry paneer pieces till it turns lightly golden. Do not bring it to fully golden by then it will become hard. You can also use it by just soaking it in hot water. Keep it aside.
Heat the remaining oil in a pressure cooker, Add cumin seeds, and saute it for 30 seconds.
Now add onion until it turns golden and then add garlic and ginger paste, saute for a minute.
Add tomato pieces and cook for a minute.
To the onions and tomatoes masala add chillie powder, salt and saute it for a minute or two till all the ingredients blend well. .
Add panner pieces and cook for another 1 to 2 minutes.
Cook rice separately with enough salt to taste and keep aside.
Mix the rice and the paneer masala and see that the masala and the rest rice blends well.
Sprinkle the chopped coriander leaves, mix well.
Just cover the pan and simmer for a minute or two witout weight in the pressure cooker. Put the flame off and then leave it for about 10 minutes.
Open the cooker and serve with a hot and spicy curry as a side dish.