Cranberry Pickle - Indian Style

Ingredients

150gm cranberry, washed and wiped, cut lengthwise into two
12 cloves of garlic, thinly sliced
4 or 5 green chillies, chopped
1 tbsp red chilli powder
1 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp roasted fenugreek, powdered
2 or 3 pinches of asafoetida
3 tbsp gingerly oil/sesame oil
11/2 tsp vinegar
salt as required

Preparation

1. Heat the gingerly oil in a kadai. Add the garlic and chopped green chillies to this and saute in low heat until the raw smell goes.

2. Now add the red chilli powder, kashmiri chilli powder, turmeric powder and salt to this and saute for 3 or minutes and turn off the heat.

3. Add cranberries, fenugreek powder and asafoetida to this and mix well. Let it cool down.

4. Once the pickle is completely cooled down, add vinegar to this and mix well. Store it in an airtight container.

Trivandrum Style Paripp Curry / Green gram curry

Ingredients

1/2 cup green gram
salt to taste
water as required
2 tsp coconut oil
a twig of curry leaves

To grind

1/4 cup grated coconut
1/4 tsp cumin seeds
2 garlic cloves
6 or 7 curry leaves
1/4 tsp kashmiri chilli powder
1/4 tsp turmeric powder
water as required

Preparation

1. Dry roast the green gram in medium heat until its color slightly changes and let it cool down. (Do not let it turn to brown color).

2. Using a mixer, lightly crush the roasted green gram.

3. Now wash it in water 2 or 3 times to partially remove the husk and drain it out.

4. Add this in a pressure cooker along with salt and enough water. Pressure cook it in medium heat for 2-3 whistles. Turn off the heat and let the pressure release.

5. Grind all the ingredients mentioned in the 'to grind' section to a coarse paste and add this to the cooked green gram. If the mixture is very thick, add water to this as required. Add salt also if needed. Mix well.

6. Now cook it in medium heat until the curry slightly bubbles.( No need to boil it). Turn off the heat . Add 2 tsp coconut oil and a few curry leaves to it and mix well.

Rice with paripp curry and pappadam is the best combination.

Malai Kofta

Ingredients

For the kofta

150 gm paneer/cheese, grated
2 medium potatoes, boiled, peeled and mashed
1 medium onion, finely chopped
1 carrot, grated
1 tsp garlic paste
1 tsp ginger paste
21/2 tbs corn flour
1/2  tsp red chilli powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tbsp chopped coriander leaves
2 tbsp raisins
salt to taste
oil as required

For the gravy

1 tbsp ghee
1 tbsp kasuri methi/dried fenugreek leaves
1 tbsp chopped coriander leaves
2 tbsp cashew nuts, ground to smooth paste
1 cup milk
3 tbsp cream
1 tsp sugar

To saute and grind

5 cloves
4 cardamom
1 small cinnamon stick
2 medium onions, chopped
1 tsp ginger paste
1 tsp garlic paste
1  tsp chilli powder
1  tsp coriander powder
1/4 tsp turmeric powder
11/2 tsp garam masala
2 medium tomates, chopped
salt to taste
2 tbsp oil

Preparation

For the kofta

1. Heat 1 tbsp oil in a pan. Add the chopped onions along with salt to the oil and saute until they turn light brown in color.

2. Add ginger paste and garlic paste to this and saute for 2 minutes.

3. To this add chilli powder, turmeric powder and garam masala . Saute for 2 more minutes.

4. Now add  the grated carrot to this and mix well. Turn off the heat and allow the sauted mix to cool down.

5. Take grated paneer, mashed potatoes , raisin,corn flour and chopped coriander leaves in  a large bowl and mix well.

6. Add the sauted mix and salt as required to this and knead into a smooth dough.

7. Make ball or log shaped koftas from this dough .

8. Heat oil in a kadai . Deep fry the koftas in medium-high flame until they turn light brown in color. Drain and keep them on a kitchen towel.

(If the koftas  break in the oil, add 1 or more tbsp of corn flour to the dough and knead it well).

For the gravy

1. Heat 2 tbsp oil in a pan. Add cloves, cardamom and cinnamon stick to this and saute for a minute.

2. Now add chopped onions to this and saute until they become translucent.

3. Add ginger and garlic paste to this and saute for 2 minutes.

4. Now add chilli powder, coriander powder, turmeric powder and garam masala to this. Mix well and saute for a minute.

5. Add chopped tomatoes  and salt as required to this and saute until they turn soft. Turn off the heat and allow the gravy to cool down.

6. Once the gravy has cooled down, grind it into a smooth paste.

7. Heat 1 tbsp ghee in a kadai. Add the ground paste to it and saute for 4 -5 minutes.

8. Now add the cashew nut paste, milk and cream to this and adjust salt as required. Cook in low flame until the gravy gets a creamy consistency.

9. Now add sugar and kasuri methi to this and mix well.

10. Add the fried koftas to the gravy and cook for 2 minutes in low flame.

11. Turn off the heat and add the chopped  coriander leaves. Mix gently.

12. Allow the malai kofta to rest for atleast 30 minutes prior to serving so that koftas will abosrb and blend with the gravy.

Kadachakka Masala Fry/Bread Fruit Masala Fry

Ingredients

1 bread fruit, sliced into thin pieces

To marinate

1 tsp red chilli powder
11/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
salt to taste
water as required

To Fry

1/2 tsp mustard seeds

2 or 3 dry red chillies
a twig of curry leaves
1 tbsp coconut oil

Preparaion

1. Mix all the ingredients mentioned in the "to marinate" section to a thick smooth paste. Marinate the bread fruit sliced with this paste and keep aside for 10-15 minutes.

2. Heat oil in a non-stick pan and add mustard seeds to it. Once it splutters add the curry leaved and dry red chillies.

3. Once the chillies turn its color, add the bread fruit slices to the pan and  stir fry for 2 minutes.

4. Now close the pan with a lid and cook in medium flame for 10 minutes. Then remove the lid and fry the bread fruit on low  flame until they turn light brown in color and turn off the heat.( Stir occasionally).

Mullu Murukk

Ingredients (to make 50-55 murukk)

5 cups of rice flour, sieved
1 cup skinless black gram/urad dal
1/2 tsp red chilli powder
1 tsp cumin seeds
salt to taste

50 gm butter

400 ml coconut milk
water as required

Preparaion

1. Dry roast black gram in low flame until it starts changing the color. Grind it into fine powder and sieve it.

2. Add the rice flour, black gram powder, red chilli powder, cumin seeds and salt in a large bowl and mix well.

3. Melt butter in a pan. Add it to the bowl and using hand knead it well.

5. Add coconut milk to this and knead well.

4. To this add water little by little and knead to make a not too tight-not too soft dough. It should be soft and pliable.

5. Grease murukk maker and the star shaped plate(achu) with oil and put a large ball of dough in it.

6. Pipe in the dough in spiral shape on a greased plastic sheet or aluminium foil.

7. Heat oil in a kadai in medium heat. When the oil is hot, drop the shaped murukk in oil. Fry the murukk until they turn light brown in color. (Turn the murukk occasionally to get it cooked uniformly).

8. Remove murukk from oil. Drain it on kitchen towel and allow them to cool.

9. Once the murukk is cool, store it in an air-tight container.

Masala Stuffed Bread Rolls/Masala Stuffed Bread Pakora

Ingredients

10 slices of white bread, edges trimmed off
oil to deep fry
1 bowl of water to dip the bread slices

For the masala

3 medium size potatoes, boiled, peeled and mashed
1 medium size onion, finely chopped
1 tsp finely chopped ginger
2 green chillies, finely chopped
4 tbsp fresh green peas (if you are using the dried green peas, boil it)
1 tsp cumin seeds
3 pinches of dried mango powder/amchoor (optional)
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Preparation

For the masala

1. Heat oil in a pan. Add cumin seeds to it. Once it splutters, add chopped onion, ginger, green chillies, green peas and salt to it . Saute for 5 minutes on medium flame.

2. To this add the mango powder, turmeric powder, red chilli powder and garam masala. Mix well and saute for another 2 minutes.

3. Now add mashed potatoes to this and mix  well. Cook for another 2 minutes. Add more salt if required.

4. Turn off the heat . Add chopped coriander leaves to the masala and mix gently. Allow it to cool down.

5.  Take a small lemon size ball of masala in your hand and roll it in oval shape. Likewise, make 10 masala balls.

To make stuffed bread rolls

1. Take each slice of bread and dip one side of the bread lightly in water.

2. Using your palms, press the bread slice well to squeeze out the excess water.

3.  Place the oval shaped masala filling in the center of the bread and cover it completely giving an oval shape. Similarly make all the stuffed bread rolls and keep aside for 10 minutes.

To see how to make this shape, see my post unnakkaya .

To deep fry the bread rolls

1. Heat oil in the kadai on medium flame. Put the stuffed bread rolls in oil carefully.

2. Fry the bread rolls until they turn golden brown in color and drain them on a kitchen towel (While frying, turn them occasionally so that all the sides are fried evenly).

Serve hot with tea.

Trivandrum Style Kothamara Thoran / Guar Beans Stir Fry

Ingredients

1 cup finely chopped guar beans
1/2 onion, finely  chopped
1 tbsp coconut oil
1/2 tsp mustard seeds
11/2 tbsp rice
2 dry red chillies
a twig of curry leaves
salt to taste

To grind

1/2 cup grated coconut
1/4 tbsp chilli powder
1/4 tsp turmeric powder
4 or 5 shallots
1/4 tsp cumin seeds
3 or 4 curry leaves

Preparation

1. Heat oil in a kadai. Add mustard seeds to it. Once it splutter, add dry red chillies and curry leaves to it along with rice.

2. Once the rice puff up and turn light brown in color add the chopped guar beans and onion to this along with salt. Saute for a minute and then cover the kadai with a lid and allow to cook in low flame. Stir  occasionally . 

3. In the mean time take all the ingredients mentioned in the "to grind" section in a blender and grind to a coarse mixture without adding water and keep aside.

4. Once the beans are half cooked , add the ground coconut mix to it and mix well. Adjust the salt. Cover the kadai with lid and cook for 3-4 minutes. 

5. Now remove the lid and stir fry in low heat for 10 minutes stirring it continuously to avoid burning. Turn off the heat.

Kothamara thoran is ready!!

Watermelon Rind - Dal Curry

Ingredients

11/2 cup Watermelon rind,cut into medium cubes
1 cup toor dal, washed throughly
1/4 tsp turmeric powder
salt to taste
water as required

For grinding

1/4 cup grated coconut
6 pearl onions
1/4 fennel seeds
4 or 5 curry leaves
1/4 tsp red chilli powder
2 green chillies
water as required

For seasoning

11/2 tbsp coconut oil
1/2 tsp mustard seeds
3 dry red chillies
5 or 6 pearl onions, thinly sliced
a twig of curry leaves


How to clean and cut the watermelon rind?

Cut the watermelon into two halves and scoop out the entire red flesh. Peel off the thick green skin and cut the rind into medium size cubes. 

Preparation

1. Pressure cook toor dal along with water melon rind, turmeric powder and salt.

2. Meanwhile, grind all the ingredients mentioned in the "for grinding" section to a thick smooth paste.

3. Add the coconut paste to the cooked dal and allow it to boil once in low flame and turn off the heat (After adding coconut paste, if the curry is too thick, you can add some water. Also, adjust the salt).

4. Now heat oil in a kadai. Add the mustard seeds. Once they splutter add the dry red chilliies, curry leaves and sliced pearl onions and saute until onions turn light brown in color and pour this to the curry.

Trivandrum Style Beetroot Thoran / Beetroot Stir Fry

Ingredients (Serves 3-4 people)

1 large beetroot, finely chopped
1 medium onion, finely chopped
1 tbsp coconut oil
1/4 tsp mustard seeds
1/4 tsp urad dal
2 dry red chillies
a twig of curry leaves
2 tbsp water
salt to taste

To grind

1/2 cup grated coconut
1/4 tbsp chilli powder
1/4 tsp turmeric powder
4 or 5 shallots
1/4 tsp cumin seeds
3 or 4 curry leaves

Preparation

1. Heat oil in a kadai. Add mustard seeds to the oil. Once it splutters add urad dal, dry red chillies and curry leaves.

2. Once the urad dal turns light brown in color, add the chopped beetroot along with salt. Add 2 tbsp water and mix well. Cover the kadai with a lid and cook in low flame. Stir  occasionally.

3. When the beetroot is half cooked, add chopped onion with this and again cover the pan with lid and cook in low flame.

4. In the mean time take all the ingredients mentioned in the "to grind" section in a blender and grind to a coarse mixture without adding water.

5. Once the beetroot and onion is soft, add this ground mixture to it and mix well. Again close the kadai with lid and cook in low flame for 5 minutes or until the beetroot is completely cooked, stirring  occasionally.

6. Now remove the lid and stir fry 5 more minute stirring continuously.

7. Turn off the heat and serve warm as a side dish.

Uzhunnu Vada / Medu Vada and Coconut Chutney

Ingredients (To Make 10 nos)

1 cup black gram (urad dal)
1 tsp finely chopped ginger
1/2 medium size onion, chopped (optional)
2 tbsp chopped carrot (Optional)
5 green chillies, finely chopped
A twig of curry leaves, roughly chopped

2 pinches of baking soda

Salt to taste
Oil for deep frying
2 cups of water for soaking the black gram + a few table spoon of water for grinding if required

Preparation

1. Soak the urad dal in water for 30-40 minutes. (If you soak more than this time, it will absorb a lot of oil while frying).

2. Drain and grind the urad dal to a thick smooth batter. Avoid adding water as much as possible.  Transfer the batter to a bowl.

3. To this batter add the chopped ginger, onion, carrot,green chillies, baking soda and salt and mix well. You have to use the batter right away to make the vada.

4. Heat oil in kadai in medium flame.

5. To make vadas, wet your hand and take a medium lemon size ball of batter on your hand. Give it a round shape and make a hole in the center using your thumb.

6. Once the oil is hot enough, slide these vadas carefully to the oil as soon as you make it.

7. Fry the vadas until they turn golden brown in color on both sides.

8. Take out the vadas from oil and drain them on kitchen towel.

Serve them hot/warm with coconut chutney.

How to make coconut chutney?

Ingredients

1 tsp coconut oil

To Grind

1 cup grated coconut
4 green chillies
6 or 7 pearl onions
5 or 6 curry leaves
salt to taste
3 tbsp water

Preparation

1. Grind all the ingredients mentioned in the 'to grind' section to a smooth paste. (You can add more water if required to grind it).

2. Move the chutney to a bowl.

3. Add coconut oil to the chutney and mix well.

The coconut chutney is ready.

Masala Dosa (Indian Coffee House Style)

Ingredients

Dosa batter to make 10 dosa
ghee or oil as required

For the masala

2 medium potatoes, peeled
2 medium beetroot, peeled
1 carrot peeled
1 medium onion, sliced
4 green chillies, thinly chopped
1 tsp ginger paste
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
3 pinches of garam masala
1/2 tsp urad dal
1/4 tsp mustard seeds
a few curry leaves
salt to taste
oil as required
water left after pressure cooking the vegetables

Preparation

1. Pressure cook the peeled potatoes, beetroot and carrot. Once it is cool, mash them coarsely and keep aside.

2. Heat oil in kadai. Add the urad dal and mustard seeds to this. Once it splutters, add the sliced onion, green chillies,ginger paste and curry leaves along with salt and saute well

3. Once the onions turn soft, add the turmeric powder, kashmiri chilli powder and garam masala to this. Mix and saute in low heat flame for 2 minutes.

4. Now add the mashed vegetables to this. Adjust the salt at this stage. Mix well and cook for a minutes in low flame. Turn off the heat.

If the masala is too thick, add 2 tbsp of water and mix well.

To make masala dosa

1. Heat the non-stick dosa tawa in medium flame. Once it is hot, pour a ladle full of dosa batter on the tawa and spread it evenly in a circular motion from inside out.

2. Add a little ghee around the edges of the dosa.

3. Once the dosa is dry and edges turn light brown in color, put 2 tbsp of masala in the center and spread it.

4. Now fold both sides of the dosa to the mixture.

5. Remove from the heat and indian coffee house style masala dosa is ready to be served

Dum Aloo / Baby Potatoes in Spicy Yogurt Gravy

Ingredients

6 or 7 baby potatoes
2 medium onions
1 inch ginger
4 garlic cloves
5 green chillies
2 medium tomatoes
3/4 tsp cumin seeds
3/4 tsp fennel seeds
1 bay leaf
1 small cinnamon stick
3 cloves
1/4 tsp asafoetida
11/2 tsp red chilli powder
11/2 tsp kashmiri chilly powder
11/4 tsp coriander powder
1/4 tsp + 1 pinch turmeric powder
1 tsp garam masala
5 tbsp yogurt
1/2 tsp sugar
salt to taste
Oil as required
3/4 cup water
3 tbsp chopped coriander leaves




Preparation

1. Wash the potatoes and boil the potatoes in water until they are partially cooked. Peel the skin off and keep aside.
(Do not over cook the potatoes. But they have to be soft enough let a fork half way through)

2. Grind the onions,ginger, garlic and green chillies to a smooth paste and keep aside. Also, grind the tomatoes to a smooth paste separately and keep aside.

3. Heat oil in a non-stick pan. Add a pinch of turmeric powder and salt to it. Shallow fry the baby potatoes until they turn golden brown in color. Drain the potatoes and keep aside.
(Prick the potatoes all over with a fork before shallow frying which will help the potatoes to absorb the spices)

4. In the same pan, add some more oil if needed and heat. Add cumin seeds, fennel seeds, asafoetida , cinnamon stick, coves and bay leaf. Saute for 2 minute in low heat.

5. Now add the onion paste to this and saute in medium heat until it turns golden brown.

6. To this add the red chilli powder, kashmiri chilli powder, coriander powder, turmeric powder,garam masala and salt. Mix well and saute for 5 minutes.

7. To this add the tomato paste and mix well. Saute for another 7-8 minutes or until the raw taste of tomato goes off.

8. To this, add the fried baby potatoes and mix well. (Be careful not to break the potatoes while mixing)

9. Now add the yogurt,water and sugar to this and mix well. Add salt if needed.Cook in medium flame until the gravy becomes thicker.

10. Add chopped coriander leaves to this and turn off the heat.

The spicy dum aloo is ready to serve. It goes well with rice or any indian bread.

Dry Chilli Paneer

Ingredients

400 gms of paneer, diced into cubes
2 tbsp chopped spring onion
Oil to fry

For the batter

31/2 tbsp all purpose flour
31/2 tbsp corn flour
1 tsp red chilli powder
1 tsp kashmiri chilli powder
salt to taste
water as required

For the sauce

2 large onions, diced into cubes
1 capsicum, diced into cubes
8 green chillies, finely chopped
6 garlic cloves, finely chopped
2 tbsp tomato sauce
3 tbsp tomato chilli sauce
2 tbsp soya sauce
salt to taste
3 tbsp oil (You can re-use the oil that was used for frying the paneer)

Preparation

1. Make a smooth and thick paste using all the ingredients mentioned in the "for the batter" section.

2. To this batter add the paneer cubes and mix well so that all of them are well coated with the batter. Keep aside for 10 minutes.

3. Heat oil in a kadai. Put the battered paneer cubes in it and fry till golden brown. Drain on paper towel and keep aside.

4. Heat oil in wide pan and add onions to it. Saute in high flame for 1 minute.

5. Add the diced capsicum, chopped garlic and green chilly along with salt to this and saute for another 3 to 4 minutes in medium flame.

6. Now add the tomato  sauce, tomato chilli sauce and soy sauce and mix well. Adjust the salt at this stage and cook for 2 minute in low heat. Stir in between.

7. To this add the fried paneer cubes and mix well. Make sure all the cubes are well coated with the sauce. Turn off the heat after 2-3 minutes.

8. Now add the chopped spring onion to this and mix well. Chilli paneer is ready to serve.

Serve hot!!

Gobi Manchurian

Ingredients

1 medium size cauliflower,cut into florets and washed  thoroughly
3 cups of water
salt to taste
Oil to fry
3 tbsp finely chopped spring onion

For the batter

21/2 tbsp all purpose flour
21/2 tbsp corn flour
1 tsp chilli powder
2 pinches of baking powder
3 drops of red food color
salt to taste
1 egg (vegans can use water instead of egg)

For the sauce

1 medium red onion, chopped
1/2 tbsp finely chopped ginger
1 tbsp finely chopped garlic
6 green chillies, finely chopped
4 tbsp tomato sauce
11/2 tbsp tomato chilli sauce
1 tbsp soya sauce
2 tsp corn flour
1/4 cup water
2 drops of red food color
oil 2 tbsp (You can re-use the oil that is used for frying the cauliflower)
salt to taste

Preparation

1. Boil 3 cups of water in a vessel. Once the water starts boiling, add the cauliflower florets along with some salt. Cook for 4-5 minutes. Drain the water and keep aside.

2. To make the batter, mix all the ingredients except egg to a bowl and mix well. Now add the egg to this and mix well to get a thick smooth paste (Vegans can use water instead of egg).

3. To the batter, add the half cooked cauliflower florets and mix well so that all of them are well coated with the batter.

4. Heat oil in a kadai. Put the cauliflower florets to this and deep fry until they are golden brown in color. Drain on paper towel and keep aside.

5. To prepare the sauce, heat oil in a pan. Add the chopped onions,ginger,garlic,green chillies and salt to this and saute until onion is translucent.

6. To this add the tomato sauce and tomato chilli sauce. Cook in low flame until the oil separates.

7. Now add the soya sauce to this. mix well and cook for another 2 minutes.

8. While this is in progress, mix the corn flour with 1/4 cup of water without leaving any lumps. Add this to the sauce mix along with the food color and cook in medium heat. Check for salt at this stage and add if needed.

9. Once the sauce thickens up, put the fried cauliflower florets to it and mix well carefully without breaking the florets in low heat. Make sure all the florets are well coated with the sauce. Turn off the heat after 2-3 minutes.

10. To this add the finely chopped spring onion and toss well.

Gobi  Manchurian is ready to serve.

Stuffed Mushroom

Ingredients

15-20 medium sized white button mushrooms,cleaned and stemmed
Mushroom stems, finely chopped
1/2 white onion, finely chopped
3 tbsp yellow bell pepper, chopped
3 tbsp spinach, chopped
3 tbsp spring onion, chopped
1 tbsp coriander leaves, chopped (optional)
3 or 4 garlic cloves, minced
2 tbsp grated mozzarella cheese
2 tbsp grated  Parmesan  cheese
2 tbsp grated cheddar cheese
1 tsp pepper powder
oil as required
salt to taste
dried  parsley leaves to sprinkle on top

Preparation


1. To prepare the stuffing, heat oil in a pan. Add the chopped mushroom stems and onion along with salt and saute until the stem is cooked well.

2. To this, add the minced garlic and saute for another 2 minutes or until the raw smell is gone. Turn off heat and allow it to cool.

3. To this mixture add chopped spinach,spring onion, yellow bell pepper, grated cheese and pepper and mix  thoroughly. Add salt if required.

4. Fill each mushroom generously with this stuffing. Sprinkle dried parsley leaves over and keep aside.

5. Preheat the oven to 350 degrees F. Oil the baking tray and arrange the mushroom on it and bake more about 20 to 25 minutes and that is it.

Serve hot.

Palak Moru Curry / Spinach Curd Curry

Ingredients

1 cup spinach, roughly chopped
8 tbsp curd
1/2 tsp cumin seeds
2 or  3 green chillies, chopped
1 tsp coconut oil
water as required
salt as required
a pinch of turmeric powder

1 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
2 dry red chillies
2 garlic cloves, chopped
a small piece of ginger, chopped
a twig of curry leaves

Preparation

1. Heat 1tsp coconut oil in a kadai. Add 1/2 tsp cumin seeds to it. Once cumin seeds splutter, add the roughly chopped spinach along with green chillies and turmeric powder and cook for 2 minutes. Allow it to cool.

2. Now blend the spinach in a blender to get a smooth paste. Now add the curd and salt to this and blend again. You can add water if needed to get the curry to the right consistency.

3. In the kadai, heat 1 tbsp coconut oil . Add the mustard seed. Once it splutter add the cumin seeds, fenugreek seeds, dry red chillies, chopped ginger, chopped garlic and curry leaves and saute for 45 seconds.

4. Keep the flame low and add the the spinch curd mix to this and cook for a minute. Spinach curd curry is ready!!

Mixed Dal Curry

Ingredients

1/4 cup Toor Dal
1/4 cup masoor red dal
1/4 cup moong dal
1/4 cup rajma(red kidney beans)
1 onion, chopped
1 tomato, chopped
2 green chillies, chopped
1/2 tsp turmeric powder
2 tsp red chilli powder
2 garlic cloves, crushed
salt to taste
water required to pressure cook the dal in cooker (I used 2.5 cups of water )

For Seasoning

1 1/2 tbsp ghee/coconut oil
1/2 tsp mustard seeds
1/2 tsp fennel seeds
2 or 3 dry red chillies
a twig of curry leaves

Preparation

1. mix all the 4 dal items together and wash well and drain.

2. In a pressure cooker, add the dal , chopped onion, tomato, green chillies, turmeric powder, red chilli powder. Also add enough water and salt to it. Pressure cook on medium for 7 to 8 whistles. Turn off the heat.

3. Once the steam releases, open the lid and add water if the dal is thick or to get the required consistency. Add the crushed garlic and adjust the salt at this stage. In low heat let it boil once. Then turn off the heat.

4. Heat oil in a pan, splutter mustard seeds and cumin seeds. Add dry red chillies and curry leaves. pour it into the dal curry.

It goes well with chapathi and rice.

Manga pachadi

Ingredients

1 big raw mango, cut into medium cubes
5 tbsp curd
3 tbsp grated coconut
1/2 inch ginger

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 pearl onions

1 pinch turmeric powder

3 green chillies

water enough to cook the mango

salt to taste

For Tampering

1 tbsp coconut oil

1/4 tsp mustard seeds

2 or 3 dry red chillies

a few curry leaves

Preparation

1. Cook the mango cubes in water with salt and turmeric powder.

(If you like the curry to be white in color, you can avoid turmeric powder)

2. Grind the grated coconut along with mustard seeds, cumin seeds, green chillies, pearl onions and ginger to a smooth paste.

3. Add this mixture to the cooked mango and cook until it boils.  (if no water is left with the cooked mango, add 1 or 2 tbsp of water as needed). Once it boils, turn off the heat.

4. After 5 minutes, add curd to this and stir well. You can add more curd if needed. Adjust the salt at this stage.

5. Now, heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves. Pour it to the curry and the pachadi is ready!!

Thanks to soumya for this simple, yet delicious recipe.

Pappadam Curry

Ingredients

5 pappadam

enough oil to fry the pappadam (Preferably coconut oil)

1 big gooseberry size tamarind

1 small gooseberry size jaggery

1 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp red chilli powder

1 pinch turmeric powder

1 tsp sambar powder

1/2 tsp bengal gram (channa dal)

1/2 tsp sambar dal (toor dal)

1/4 tsp black gram(urad dal)

a twig of curry leaves

salt to taste

water enough to extract the tamarind juice

Preparation

1. Fry the pappadam in oil and keep aside.

2. Heat 1 tbsp oil in a kadai. Add the mustard seeds. Once it splutters, add the curry leaves, fenugreek seeds, channa dal, toor dal and urad dal and saute for 30 seconds.

3. Now reduce the flame to sim and add the red chillly powder, turmeric powder , sambar powder and powdered jaggery to this and mix well for another 30 seconds.

4. Extract the tamarind juice in  medium  consistency and add this to the mix. 

5. Once it starts boiling , turn off the heat.

6. Crush the fried pappadam into medium size pieces and add in the curry.

7. Adjust the salt accordingly after tasting as the pappadam will be salty.

Simple Mulak Curry / Green chilli curry

It is an easy recipe and if you love the fragrance of fresh chillies, this one is for you.

Ingredients

4 banana peppers

1 green chilli

1 small gooseberry size tamarind (it can vary depending on the  sourness of the tamarind. The tamarind I used was very sour) 

4 or 5 pinches of asafoetida

3 or 3 1/2 cups of water

2 dry red chillies

1 tsp mustard seeds

1 twig curry leaves

3 tbsp coconut oil

salt to taste

Preparation

1. Heat oil in a pan or kadai. Saute the banana peppers and green chilli . Once they are soft and light brown in color, strain them and keep aside.

2. Soak the tamarind in 3 to 31/2 cups of water and extract the pulp.

3. To this add the fried peppers and chilli, asafoetida and salt to taste. Mash the peppers gently with hand and mix well.At this stage, you can add more water if you need.

4.Splutter mustard seeds in the same oil that was used to fry the peppers, then add the dry red chillies and curry leaves. Once the red chillies change its color, switch off the flame.

5. Now pour the banana pepper tamarind juice mix to this. Heat  this mix in low flame for 2 minutes.

It goes well with rice.