Aloo curry for Masala Dosa

Most of the south Indians favorite breakfast is Masala Dosa. Whenever I visit a restaurant for breakfast I definitely go for Masala Dosa. Specially the mouthwatering aloo curry / masala placed inside the dosa is absolutely ummmmmmm.. no words. I tried to make this curry which will go best with rice, roti and even dosas.This is adopted from mom inlaw . So many recipes I learnt from her. All the credits goes to her.

Ingredients :
• 5 medium potatoes boiled
• 2 medium onions finely chopped
• 4 green chillies ( according to taste)
• Salt to taste
• 2 tbsp oil
• ½ cup coriander leaves
For thadka / popu
• 1 tsp Mustard seeds
• 1tsp urad dal / minapappu
• 1 tsp chana dal/ sengapappu
• Pinch hing / asofotida
• 1 tsp turmeric
• 1 tbsp curry leaves
• 2 tbsp lemon juice (optional)


Aloo Masala curry
How to prepare :
1. Heat oil in a pan add mustard seeds, when they start spluttering, add urad dal
and chana dal, fry till golden brown.
2. Next add turmeric , finely chopped green chillies and onions and fry till onions are translucent.
3. Add curry leaves with partly mashed potatoes and salt. Mix it properly.
4. Stir for 5 mins. Then add lemon juice and mix properly and remove it from the flame.
5. Sprinkle coriander leaves.
6. Spicy and hot aloo curry is ready.

Sweet Pongal

First time i tried this out, which turned very delicious.It is so yum yum.. No, no this is not my say, but my hubbys words.

Ingredients :
• 1 cup rice
• ½ cuo moong dal / pesarapappu
• 3 cups of water
• 1 cup grated coconut dry / fresh
• 1 cup sugar
• 1 tsp cardamom powder
• 1 tbsp cashew nuts
• 1 tbsp raisins
• 3 tbsp ghee
• 2 cups milk


Sweet Pongal
How to make :

1. Pressure cook rice + dal + grated coconut with 3 cups of water till you get 3 whistles
2. Fry cashews and raisins in 1 tbsp of ghee and keep it aside
3. Add the cooked rice and dal mixture in the same pan in 2 cups of milk with sugar.
4. stir it continuously so that it wont get burnt at the bottom
5. Cook it till you get good consistancy. (Not too solid not too liqiud)
6. Add the remaining ghee from the top and mix it.
7. Finally add cashews and raisins.
8. Sweet Pongal is ready to eat.

Note : Chilled dessert is even more tastier

Hot Pongal / Pulagam

This is hot pongali with lots of ghee and spicy pepper. My daughter says kamma (means very tasty). This recipe is very easy , quick and tasty.
Ingredients :
• 1 cup rice
• ½ cup Moong dal / green gram / pesarapappu
• 3 Pepper / Miriyalu
• Salt to taste
• 3 tbsp ghee( acc to taste)
• 3 cups water
• ½ tsp turmeric





Pongali

How to prepare :
1. Pressure cook rice + dal +Salt +turmeric +pepper (slightly crushed) with 3 cups of water
2. Cook till 3 whistles
3. Add 3 tbsp of ghee to the pongal and mix it properly
4. Hot Yummy pongal is ready to eat .
5. You can have it tomato pickle or taken as it is.

Bhogi specials

Bhogi is the first day of four-day Sankranthi festival in Andhra Pradesh and Karnataka. Tamil people celebrate Bhogi as Bhogi Pongal. Bhogi Mantalu and Bhogi Pallu are the main ritual during Bhogi festival. In the early morning, people light a sacred bonfire called Bhogi Mantalu. Children dance around bhogi mantalu, singing songs in praise of the gods and the South Indian harvest festival.
On Bhogi day, women folk spray cow dung and water in front of house and draw rangoli (muggulu). On Muggu (rangoli), gobbemmalu are kept. Gobbemma is a cow dung ball, decorated with pasupu (turmeric), kumkum, and flowers.

Bhogi pallu is special ritiual to be performed in the evening. On this day children wear new dresses and They are given bhogi pallu , mixture of fruits like berries / regu pallu , sugarcane / cheruku gaddalu, rice with some coins are showered on the heads of children to protect them from evil forces. Aarti is given to the children and later tambulaluu to the muthaidulu / married women.


Bhogi pallu

Thambulalu

Shaahi Paneer

Name itself has some royal feeling . This recipe is taken from my mother-inlaw.
She is an expert in North Indian as well as south Indian dishes. I am making an effort to learn some of the delicious recipes from her. Well here is shaahi paneer .

Ingredients :
• 200gms Paneer
• Handful of cashew nuts soaked overnight and made into fine paste
• 3 medium tomatoes chopped and made in to fine paste
• 2 medium onions made into paste
• 1 tsp garam masala powder
• 1 tsp daniya powder
• 1 ½ tsp chilli powder
• ½ tsp turmeric powder
• Salt to taste
• 3 tbsp oil
• 1 tsp ginger garlic paste
• Few coriander leaves






Shaahi Paneer


How to prepare :
1. Heat oil in a pan, add cumin seeds and fry them for a minute
2. Next add ginger garlic paste and fry till the raw smell is gone (2min)
3. Next add onion paste and fry for 3minutes till brownish color.
4. Next add tomato paste and cook for 5 minutes
5. Add chilli powder, daniya powder, garam masala powder and salt with little water
6. And cook the mixture so that all the spices are mixed properly
7. After 5-10 minutes , add cashew nut paste to the mixture and stir for 5 minutes
8. Finally add paneer to the mixture and stir it continuously for a minute
9. Shaahi Paneer is ready. You can have it with roti,puri and pulao.
Note :
Paneer has to be added to the gravy 5 minutes before you eat because paneer may get dissolved in it. You can overcome it by frying paneer in low flame till golden brown and add to it.

Coriander chutney / Kothmir pachadi

Coriander Chutney : Coriander chutney is so yummy, very easy and quick recipe . Coriander is so freshly available in Bangalore and the aroma is irresistible.The flavor is so good.There are many ways to make the chutney.Mothers recipe is right here.

Ingredients :
• 1 bunch coriander leaves cleaned and chopped roughly
• 8 dry red chillies
• Lemon size Tamarind
• Salt to taste

For Seasoning :

• ½ tsp mustard seeds
• 1 tsp urad dal
• Pinch hing
• Pinch turmeric
• ½ tsp cumin seeds
• 1 ½ tbsp oil


Coriander Chutney

How to prepare :
1. Heat ½ tbsp oil in a pan, add red chillies and fry them for 2-3mins.
2. Blend these red chillies along with cumin seeds
3. Next add to it chopped coriander leaves, salt,tamarind and make a paste.
4. Heat oil in pan, add mustard seeds, when they start spluttering, add urad dal
5. Fry them for a minute and in the last add hing and turmeric
6. Add the seasoning to the paste
7. Delicious Coriander chutney is ready to be taken with Hot rice / any snacks

If u want chutney to be in liquid form you can add little water while grinding and adjust the salt and chillies accordingly.Instead of red chillies we can use green chillies too.

Tomato - onion Raita

Raita is a cool summer dish. It is mostly taken with pulao or any fried rice. It can also taken as it is.

Ingredients :
• 2 medium ripe tomatoes chopped finely
• 1 onion chopped finely
• ½ bunch coriander leaves chopped finely
• ½ tsp mustard powder (optional)
• Salt to taste
• 2 cups curd / yogurt


Tomato onion Raita

How to prepare :
1. Beat the curd lightly until smooth
2. Add chopped tomatoes, onions, salt,mustard powder and coriander leaves to the curd
3. Refrigerate for about 30 minutes. Garnish with coriander leaves.
4. Healthy tasty chilled Tomato and onion raita is ready to be served with pulao.

Note : Most of them add chilli powder, pepper powder and cumin powder to the raita. It is personal choice

Carrot Halwa

Carrot halwa is done quite often in our house. But krishna happen to eat very less sweets. But he likes the carrot halwa made by me.I personally like this delicious dessert. It is very simple to make. Anybody can try it.

Ingredients:

1. 4 cups of grated carrot

2. 1 1/2 cups sugar

3. 5 tbsp of ghee

4• 10-15 Cashew nuts crushed

5• 10-15 Raisins

6• 1 cup sugar

7• 1tsp Cardamom(Ilaichi) powder




Carrot Halwa
How to prepare

1. Take 1 tbs of ghee in a pan and fry Cashew nuts and Raisins separately and keep
them aside
2. Add 2 tbsp of ghee in a pan, maintain low flame
3. After 30seconds, add grated carrot to it, stir for 10 mins continuously.
4. Add 3 cups of water and keep the lid,cook for 10-15 mins, stir occasionally so
that it doesn’t stick to the pan
5. Continue this process till beetroot becomes soft
6. Add 1 cup of sugar, Cardamom powder to it and stir it for 5mins.
7. Add raisins and cashews to it
8. Finally garnish it with the remaining cashews and raisins
9. Delicious carrot halwa is ready to be served.

Happy New Year 2010

Sweet Corn and Potatoes with Tomato gravy

Last month I was having conversation with my friend , I generally asked her whats the menu today, she told me that she did this Healthy and tasty dish , corn and potato with tomatoes. Since then I was just curious about doing.
Last week I bought all the ingredients required for this recipe but somehow it got delayed. Finally I have done that with a little variation today. Sweet corn was very fresh and the dish was delicious as usual.

Ingredients :
• 1 ½ cup boiled sweet corn
• 1 cup boiled potatoes chopped
• 3 medium tomatoes chopped
• 2 medium onions chopped
• 1 ½ tsp red chilli powder
• 1 tsp coriander powder
• 3 cloves
• 1 small cinnamon
• 1 tsp ginger garlic paste
• Salt to taste
• 2 tbsp oil
• 5 tbsp of water
• 1 tsp corn flour


Sweet corn and Potatoes with Tomato Gravy
How to prepare :

1. Blend onions and tomatoes into a fine paste separately .
2. Pressure cook sweet corn and potatoes till you get exactly 2 whistles.
3. Heat oil in pan, add cloves ,cinnamon fry for a 1min. Then add ginger garlic
paste fry till the raw smell is gone and it is somewhat brown in color.
4. Next Add onion paste and fry for 3mins
5. Next add tomato paste and cook for 5mins stirring In between so that it wont get
burnt
6. Add , 1 small glass of water to the mixture and add coriander powder ,chilli
powder and salt and allow it to cook for few minutes so that all the spices are
mixed properly
7. Add boiled potatoes and corn to the gravy and cook for 5 mins. You can add water
to the mixture if the consistency of the gravy is thick.
8. After 5-10 mins add 1 tsp of corn flour diluted in little water to the mixture
and stirring continuously for a minute.
9. Sweet corn with aloo in tomato gravy is ready and have it with rotis or any
Indian bread.

Tomato chutney / Tomato pickle / Tomato pachadi

Ingredients :

• 5 medium tomatoes chopped roughly
• 2 medium onions chopped
• 2 tbsp oil
• Salt to taste
• 4-5 green chillies ( add more or else acc to taste)
• 3-4 flakes of tamarind
• 3 tbsp Sesame seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1tsp urad dal
• 1 tsp mustard seed
• 3 dry red chillies
• Pinch of hing


Tomato chutney



How to prepare :

1. Heat oil in a pan, roast sesame seeds say 2-3 min.keep aside.
2. Next roast coriander seeds in the same skillet for 2-3 min stirring
continuously,keep it aside.
3. Heat oil in the same pan, and fry green chillies till white bubbles are formed, be
careful since they happen to splutter right on ur face.
4. keep the chillies aside and in the same oil add chopped tomatoes and cook them
for 5mins
5. First grind sesame seeds + coriander seeds.Next goes cooked tomatoes,salt,green
chillies,onions,tamarind, make a fine paste.
6. Heat 1 tbsp of oil in a pan ,add mustard seeds, when they splutter add red
chillies, urad dal fry till it is golden brown ,finally pinch of hing.
7. Tomato chutney is ready to be taken with either chapathis or rice.
8. Chopped onions to the side make it even more tastier

Palak Chutney / Palak Pachadi / Spinach pickle

Mom used to make this pickle quite often and we all used to love the dish. Goes best with rice, with finely chopped onions in between makes it even more tastier.

Ingredients :
1. 3 bunches of palak cleaned with water and finely chopped
2. Marble size tamarind
3. 1 small onion
4. 3-4 green chillies / add more or less according to taste
5. Salt to taste
6. 3 tbsp oil
7. 5-8 dry red chillies
8. 1 tsp dhaniya powder
9. 1 tsp cumin seeds
10. ½ tsp turmeric

For tempering / Popu / thaalinpu ( so many names)

1. 1tsp mustard seeds
2. Pinch asofotida
3. 1 tsp Urad dal


Palak chutney

How to Prepare :

1. Cook chopped palak in a 1 tbsp of oil till water gets evaporated.
2. Now add red chillies in the another skillet / kadai fry for 25 sec
3. In a mixer add cooked palak, tamarind( you cane also add pulp),red chillies,
dhaniya powder,cumin seeds,salt and turmeric into a fine paste.
4. For tempering , Heat 1 tbsp of oil in kadai ,add mustard seeds when they start
spluttering add urad dal fry till golden brown and in the last add hing /
asofotida. Add to the pachhadi / chutney .

Note : red chillies can be added more or less according your taste.
Tamarind is directly or made can extract pulp and used .

Chilli Gobi / Spicy Cauliflower curry

Chilli Gobi / Spicy Cauliflower curry : Name itself is very tempting. The other day I have gone through chilli paneer recipe which made me do this spicy chilli cauliflower curry. Cauliflower is very tasty vegetable which can be taken either dry or with gravy.Chilli gobi is a dry dish with lots of chillies and sauces and very easy to make. It goes best with rice. I have done my own variations to this recipe.

Ingredients :
1. 1 medium size cauliflower / 3cups of florets
2. 2 medium size potatoes boiled and cut into cubes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 1/2tsp cumin seeds
7. 1tsp urad dal
8. Pinch hing / asofotida
9. 2tsp chilli powder
10. 1tsp chilli sauce
11. 1tsp soya sauce
12. 2tbsp corn flour
13. 2 green chillies
14. 1 tsp coriander powder
15. 2 tsp gram flour / besan
16. Pinch of azinomoto
17. ½ tsp turmeric
18. 2 green chillies
19. 2 tsp curry leaves
20. 1 bunch coriander leaves




Chilli Gobi
Method :
1. Cook the florets in warm water for 10mins with little salt.
2. Take a bowl,add 2 tbsp of corn flour and salt.
3. Mix the florets to the above mixture properly
4. Heat oil in a pan add cumin seeds , when they start spluttering add urad
dal ,curry leaves,finely chopped green chillies followed by hing
5. Add florets and boiled potaoes to the mixture and fry it for 5min .
6. Sprinkle some water keep the lid and allow to cook.(too much of water should not
be used,since cauliflower cooks very quickly)
7. When the cauliflower is tender remove the lid.
8. Stir fry the mixture for every 2-3mins till the cauliflower golden brown
9. Now add chilli powder,salt,daniya powder ,besan ,azinomoto,soya sauce,chilli
sauce turmeric and fry the mixture for 5 min continuosly.
10. Now add finely chopped coriander leaves, serve hot with rice

Note : If you don’t want too much spiciness you can reduce the chilli quantity.

Aloo and Palak Sabji / Potato and Palak curry

It was a lovely evening and I had to prepare something for dinner tonight. I thought of doing something, which is different and tasty. As usual K is the” bali ka bakra” lol. Jokes a part, I started doing some good cooking lately. My dear K happen to like them at gun point haha.


I had some fresh palak and baby potatoes and decided to combine these two. Though this is not my idea entirely, I read this recipe from other blog, made little changes and it was very tasty.

Ingredients :
1. 3 bunches of fresh palak
2. 250gms baby potatoes
3. 3 tbsp oil
4. Salt to taste
5. ½ tsp ginger garlic paste
6. 2 cloves
7. 1 small piece cinnamon
8. 2 green chillies


Potato and Palak curry

Procedure :
1. Boil the potatoes and make holes with a fork into them
2. Heat 1 tbsp of oil in pan .Add cleaned and chopped palak to it.
3. Cook for about 4-5mins allow it to cool
4. Make a paste of 2 green chillies + cooked palak +salt and keep it aside
5. Heat remaining 2tbsp of oil in a wok ,when hot add cloves cinnamon. Fry for 1min
6. Next add ginger garlic paste till raw smell is gone.
7. Add palak paste to the mixture and cook for 5 mins.
8. Add 1 cup of milk and add boiled potatoes to it and cook for 10mins
9. Serve hot with rotis

Note : I used only little spices you can add more spices to make it more spicer.
Milk was readily available so I used it, instead cream can also be used.
Salt has to be carefully used since palak already has some amount of salt in it.

Cabbage curry with coconut and Peas

My mother used to make very simple curry with cabbage which was very tasty though.My mother inlaws recipes are mouth watering and very delicious. Cabbage with coconut and peas combination is very yummy and it is one of the recipes which I have learnt from her. So lets see the procedure.


Ingridients :

1. 250gm cabbage finely chopped
2. 1 cup fresh grated cocunt
3. 1 cup peas
4. 1 tbsp of chopped coriander leaves
5. 2-3 green chillies finely chopped
6. Salt to taste
7. ½ tsp tumeric
8. 2 tbsp oil
9. 1 tsp mustard seeds
10. 1tsp cumin seeds
11. 1 tsp chana dal
12. 1 tsp moong dal
13. Pinch of hing / asofotida



Cabbage curry with cocnut and peas
Procedure :
1. Clean chopped cabbage and drain the water.
2. To the cabbage add salt, ½tsp turmeric,finely chopped green chillies and peas
3. Mix all the ingredients in a bowl and pressure cook it with little
water ,sufficient enough to cook,till you get 2 whistles.

*(You can also cook directly in a skillet but trust me this takes very little time but we need to make cure not to get more than 2 whistles when you pressure cook it.)

4. Heat oil in a skillet, wait till it is quite hot, add mustard seeds,dals and in the last asofotida
5. stir it till mustard seed splutter and dals are golden brown
6. Now add the cooked cabbage mixture from the pressure cooker .Stir for 5 min
7. Now add grated cabbage mix it properly f0r 2-3 mins.
8. Finally garnish with coriander leaves.Serve hot with rice

Matar Paneer

Matar Paneer is a very tasty dish which needs little effort and it turns out to be delicious!!!!!I had tried it a couple of times.Matar Paneer and Aloo matar are more or less have the same procedure.


Ingredients

1. 100gms Paneer cut into cubes
2. 11/2 cup boiled peas
3. 3 medium tomatoes made into paste
4. 2 medium onions made into paste
5. 1 tsp cumin powder
6. 1 tsp coriander powder
7. 1tsp garam masala powder
8. 1/2 tsp amchur powder
9. 11/2 tsp chilli powder
10. 2tbsp oil
11. salt to taste
12. 1bunch of coriander leaves to garnish



Matar Paneer

How to prepare :

1. Heat oil in a shallow skillet and add onion paste and fry it till turn golden
brown
2. Add ginger garlic paste and fry for a min till the raw smell is gone
3. Next add tomato puree / paste to it and fry it for a min and cover the lid.
4. After 2mins remove the lid and add all the spices, cumin powder,coriander powder
garam masala pwder,chilli powder and salt.
5. Add some 2 cups of water to the mixture and mix all the spices properly and allow
it boil for 10 mins
6. Add peas and paneer to the gravy you made and allow it cook for 5 - 10 mins.
7. Mouth Watering Matar Paneer is ready.Garnish with Coriander leaves
8. Serve it with rotis or nans.

Aloo and Brinjal Curry

Ingredients :

1. 3 medium potatoes
2. 2 brinjals
3. 3 medium onions
4. Curry and coriander leaves
5. 1 tsp Red chilli powder
6. 3 tsp of besan / gram flour
7. 1 tsp of garam masala powder
8. 1 tsp coriander powder
9. Salt to taste
10.3 tsp oil
11.1 tsp mustard seeds
12.1tsp cumin seeds
13.1 tsp bengal gram / chana dal
14.1.tsp green gram / moong dal


Aloo and Vankaya curry
Preparation :

1. Cut the potatoes ,brinjal and onions vertically in the same shape so that all of
them will be cooked properly at the same time.
2. Heat oil in the pan and add mustard seed s and cumin seeds till they splutter
3. Next add the dals and stir for a min till they are brown
4. Add curry leaves ,onions and fry them till golden brown
5. Next add potatoes and brinjal and salt
6. Mix it properly and sprinkle little water and close the lid
7. Cook it for 5 min and mix it and then sprinkle some more water and close the lid.
8. Repeat the process till potatoes and brinjal are cooked
9. Adding more water makes brinjals overcooked and the dish may get spoil.
10.When the vegetables are tender add red chilli powder , 1 tsp of coriander
powder , garam masala powder and 3 tsp of graml flour / besan and mix it properly
and stir fry it continuosly for 5 – 10mins so that it doesn’t get burnt at the
bottom.garnish with coriander leaves.

Aloo and vankaya / Potato and brinjal curry is ready to eat with rice .ummmmmmmmmmm

Chole

chole is a yum yum recipe and very easy to prepare. We need to prepare all the gravies first and keep it aside and start the preperation.

Ingridients :

1. 250gms of kabuli chana
2. 2 medium size potato boiled and cut into small pieces
3. 2 medium onions
4. 3 tomatoes
5. 3 tsp oil
6. 1 tsp chili powder
7. 1 1/2 tsp chole masala powder (available in stores)
8. Salt to taste
9. 1 tsp Ginger garlic paste
10.3 tbsp of tamarind juice



Chole
Preperation:

1. Soak kabuli chana overnight and pressure cook chana and keep it a aside.
2. Take ½ of the cooked chana and make a paste.
3. Cut tomatoes and onions and make fine paste separately
4. Heat oil in a pan and add onion paste till it is golden brown
5. Add ginger garlic paste stir it till the raw smell is gone
6. Next add the chana paste and mix it properly
7. Add rest of the boiled chana and then goes chilli powder and salt and tamarind
Juice
8. Cook the mixture for 5 min. Finally add kabuli chana masala powder or general
masala powder which can be prepared at home.
9. Finally garnish with coriander leaves .


You can have it directly.
By adding little lemon juice and finely chopped onions makes it more yummier.
You can have it with rotis nans and even pulao.

Note : If you want to make it more spicy you can add little more chilli and masala powder.

Egg Curry

Masala egg curry is similar to my Dum aloo recipe.Just we have to replace aloo with eggs. It goes well with rotis and rice.

Ingredients :

1. 3 eggs boiled and cut into half
2. 1/2 tsp masala powder
3. 1 big onion
4. 4 medium tomatoes
5. salt as per taste
6. 1 tsp chilly powder
7. 1 tsp ginger garlic paste
8. 1 tsp flour
9. 1 tbsp of oil
10. 1/2 bunch of coriander


Egg Curry

How to make :

1. Make fine paste of onion and tomatoes. Take oil in a pan.
2. Add ginger garlic paste and stir for 2 min and next add onion paste till golden brown
3. Add tomato paste and stir for 5 min.
4. Add salt, chilli powder and mix it properly and finally add masala powder.
5. make small slits to the eggs and place in the mixture and stir for 3 or 4 mins.
6. Finally garnish with coriander leaves and serve hot with rotis or rice.

3.

Aloo Paratha

I experimented aloo paratha for the first time. First paratha was a disaster but the second, third had turned out so well that I very much surprised, ofcourse taste was good too. Krish has liked it.

Ingredients :

1.Aloo - 2, medium sized, Boiled,peeled and smashed
2.Green chillies – 2,finely chopped
3.Onion - 1 finely chopped
4.Cilantro – ½ bunch
5.Salt – as per taste
6.chilly powder – as per taste
7.garam masal – ½ tsp
8.oil – 1tbsp
9.2 cups of wheat flour



How to prepare the aloo stuff

To the smashed potatoes add ½ tsp salt,1/2 tsp chilly powder and ½ tbsp garam masala. Mix it properly.



How to make Parathas

1. Take oil in pan and fry green chillies and onions till they turn golden brown
2. Add Aloo mixture to it and mix it properly
3. Add chopped cilantro and fry for 5- 6 min and keep it aside to cool
4. Mix water and wheat flour with salt and knead to make a smooth dough
5. Keep it for ½ hour
6. Make small ball out of dough and place the aloo stuff in the center.
7. Draw the edges towards the center to cover the mixture
8. Press the resulting dough gently and dust it with flour
9. Make it as a roti and place it on a preheated pan
10.After few min reveres the side of paratha after golden brown patches appear on
first side
11.Sprinkle some oil and then flip again
12.Cook till it is properly done
13.Hot Paratha is served with curd or chutneys