Purple Brinjal Curry

Purple Brinjal curry

 Best suited for Chapati and Dosa

This is my friend's recipe...

1.       Cut round and purple Brinjal to small pieces(do not make it very small, as it will become soft once cooked)

2.       Soak tamrind in water

3.       Heat oil. Add mustard,jeera,menthya,kadaley bele, Udhina bele,curry leaves,hing,1 green chilly,turmeric and 1 small onion. Fry well. Add 1 big tomato.

4.       Add Brinjal and fry until it is 3/4^th cooked. Don't make it too soft.

5.       Add jeera powder,tamarind pulp,jiggery,garam masala powder,cinnamon powder,coriander leaves,salt, 1 spon rasam powder,red chilly powder and little water.

6.       Boil for few minutes and turn off the flame.

Palak Raitha

One of the healthiest Paratha....Try out

   Palak Paratha

1.       Grind cleaned and slightly boiled palak leaves with ginger,garam masala powder,green chillies,jeera and turmeric

2.       Mix the above this with Atta. Add little rice flour and 1 spoon kadaley hittu(BEsan flour),salt.

3.       Mix to regular chapathi dough consistency.

4.       Roll like chapattis and put it on tawa.

Avareykayi Hithakbeley Side dish

Avareykayi Hithakbeley Side dish

Ingredients:

Hithakbele

Coconut

Green Chilles

Ginger

Garlic

Coriander leaves

Onion

Chakke

Pepper

Oil

Turmeric powder

1.       Pressure cook hithakbele and cool it

2.       Grind: coconut, green chillies,ginger,garlic,coriander leaves,onion, chakke,pepper

3.       Heat oil. Add onions, tomatoes, add the paste,salt, turmeric,boiled hithakbele,1/2 spoon rasam powder, 1 pinch red chilli powder

Boil well. It must be of gravy consistency

Channa Masala-Side dish

This side-dish is best suited for Pooris, chapatis.

1)Soak kabul kadaley(white big ones) for 8 hrs

2) Pressure cook along with 1 cut potato

3)Grind 2 small onions, few green chillies, garlic cloves and ginger, to a paste

4)Also grind 3 spoons of cooked channa and keep aside

Boil tomatoes, peel the skin and grind it without water to a thick pure

5)Heat oil. Add 1 small sliced onion,2  green chilles,onion pure, tomato puree,red chilly powder,turmeric,dhaniya powder, garam masala powder, channa masala powder exclusively,cinnamon powder, Jeera powder,salt,grinded channamasala and curry leaves.

6)Now add the cooked channa, little water and boil for 5 minutes.

7)Squeeze in 1/2 lemon juice, 1 spoon sugar and coriander leaves

You will simply love it. 

Not to exaggerate, the taste will be better than any restaurants...

Veggy Dry Fry

Veggy dry fry is made of potatoes, Babycorn and Cauliflower. As the name indicates, it is a side dish which will turn to be dry, which can be consumed along with Chapatis or Dosas.

How to Prepare?

1. Cut cauliflower in to small flortes, babycorn in to slices and potato too in to small slices.
2. Heat sufficient oil in a pan. Add jeera, ginger and the above vegetables
3. When it is 3/4th cooked, add red chilly powder, salt, dhaniya powder, garam masala powder and little water. You can also add cinnamon powder and chat mansala powder if available.
4.Add little grated coconut and ½ spoon sugar
5. Garnish with coriander leaves and squeeze out ½ lemon
6. Fry it in medium flame until vegetables are fully cooked

Serve hot with preferably Chapatis

Hey Listen! If  you feel this is dry, you also can add 1/2 cup water and boil, to form a gravy

Paneer Peas Masala

Serves: 4 Persons

Ingredients:

Paneer: 10 medium sized cubes

2 Onions, sliced length wise

3 Tomatoes: finely chopped

Dhaniya Powder

Cream
Milk
Red Chilly powder: 2 to 3 spoons ideally, please alter it as per your requirement!
2 Green Chilies
Green Peas: 1 cup (Frozen can also be used)
Corn flour: 3 spoons
Jeera:1 Tbspoon
Turmeric powder
Mustard seeds
Curry leaves
Salt as per taste
1 small cup water
Coriander leaves
Lemon

How to Prepare?

1. Boil the Peas until cooked.
2. Heat Oil in a wok. Add mustard seeds, Jeera, green chilies, curry leaves, sliced Onions, turmeric powder, tomatoes, salt and fry well.
3. Add Dhaniya Powder, red chilly powder, corn flour. Mix well
4. Add 3 spoons milk, cream, boiled Peas, Paneer.
5. Add water and cook well on medium flame for 6 to 8 minutes.
6. Add Coriander leaves and squeeze out lemon juice

Serve hot.

Paneer Peas Masala

Serves: 5 Persons

Paneer: 10 medium sized cubes
2 Onions, sliced length wise
3 Tomatoes: finely chopped
Dhaniya Powder
Cream
Milk
Red Chilly powder: 2 to 3 spoons ideally, please alter it as per your requirement!
2 Green Chilies
Green Peas: 1 cup (Frozen can also be used)
Corn flour: 3 spoons
Jeera:1 Tbspoon
Turmeric powder
Mustard seeds
Curry leaves
Salt as per taste
1 small cup water
Coriander leaves
Lemon

How to Prepare?

1. Boil the Peas until cooked.
2. Heat Oil in a wok. Add mustard seeds, Jeera, green chilies, curry leaves, sliced Onions, turmeric powder, tomatoes, salt and fry well.
3. Add Dhaniya Powder, red chilly powder, corn flour. Mix well
4. Add 3 spoons milk, cream, boiled Peas, Paneer.
5. Add water and cook well on medium flame for 6 to 8 minutes.
6. Add Coriander leaves and squeeze out lemon juice

Serve hot.

Aloo Sabzi

Required Ingredients:

4 Potatoes
1/2 spoon Turmeric
1/2 spoon Red chily powder
1 spoon Cumin seeds
salt as per taste
2 to 3 spoons oil
Lemon

For the Puree:

2 roughly chopped onions
2 small Tomatoes
2 cloves of Garlic
1 inch chopped ginger
4 medium sized green Chilies
Little water

How to prepare?

1. Pressurise the potatoes and cut it to edible cubes.
2. Blend the "For the Puree" ingredients mentioned above in a mixer
3. Heat oil in a wok, add Jeera, turmeric powder, 1/2 spoon Red chili powder and salt.
4. Add the grinded paste and fry it medium flame until the raw smell vanishes partly
5. Add the boiled & cut potatoes.
6. Add little water, coriander leaves and squeeze 1/2 lemon. Cover it for 5 minutes until it gives out a nice aroma.

Serve hot with Chapatis, Dosas, etc.

Hey Listen! If the Sabji is not thick enough, add Corn flour directly and stir well