spicy Capsicum/Bell pepper stir fry

you will need:-
Capsicum/Bell peppers ( green)1-de-seeded and cut into small pieces
Onions-3 Tbsp-finely chopped
Tomato paste-1 Tsp or fresh tomato-1 tbsp finely chopped
Kitchen king masala (Everest or MDH masala)available in all Indian groceries-1 Tbsp or if you do not have this,you may use garam masala and chilly powder-1Tsp and 1/2 tsp respectively
Cooking oil 2 Tbsp-Olive oil
Garlic&ginger paste-1 Tsp each
Water 4 Tbsp
Method:-
Heat oil in a non stick skillet.
Add the chopped onion,saute till golden brown.Add the ginger&garlic paste.Saute for 2 mins,then add the cut bell peppers.Saute for 2 mins,add water,cover with a lid and cook for 7 mins or till the bell peppers are tender.
Season with salt and the powders.Note here that if you are using kitchen king masala you can skip the chilly and garam masala powder.Mix well so that the vegetable is well coated.
Check for salt.Garnish with chopped coriander leaves(optional)
Serve hot with Roti/naan bread /chapatis/jeera rice

potato masala curry

Spicy side dish make with potatoes,tomatoes,onions and spices.
Serves-4
You will need for this preparation:-
Pototoes 3 medium-cut onto cubes with the peel on(optional)I like it will the peel on.The peel is fibrous and nutritive.
Tomatoes-chopped
Onions-chopped-1
Garlic-2 clove chopped
Ginger-1 inch grated
Bay leaves-2
cumin seeds-1/4 tsp
mustard seeds-1 tsp
coriander powder-1 tbsp
chilly powder-1 tsp
turmeric powder-1/2 tsp
Juice of half lemon

Cooking oil-4 Tbsp
Water-100 ml
Method:-
1)Heat oil in a non stick pan or kadhai.When the oil is hot add mustard seeds,cumin seeds.Once the mustard seeds begin to crackle add the chopped onions,when the onions are golden brown in color add the grated ginger,chopped garlic and mix well,add salt.Stir and make sure the garlic and ginger do not stick to the base of the pan.
2)Now,add the powders ie.,chilly pwdr,coriander pwdr and turmeric pwdr.
3)Add the chopped tomatoes,fry well on a low heat/flame for 5 mins.Add lemon juice without the seeds.Now add the cut potatoes.
3)Stir well so that they are coated thoroughly with the masala.Add some water to this,cover and leave to cook for 10-15 mins,keep stirring intermittently.
You know the potatoes are done when they begin to crumble and are soft in texture.Add some more water if the potatoes need to be cooked for a while longer.Once done turn off heat/flame,garnish with chopped coriander leaves.
Serve hot with rice/Chapati.

Brinjal Stir fry

Ingredients
1/4 Kg purple brinjals,slice them into small pieces
1 Tbsp oil
salt to taste
For seasoning
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12/15 curry leaves
Make a coarse paste
2 small onions
3/4 green chillies( adjust according to taste)
3/4 garlic cloves
1" ginger pieces
2 tsp coriander leaves
1 Tbsp mint (optional)
Method :-
1) Heat half a tbsp oil;in a cooking vessel.Add the sliced brinjals & stir fry them till they are 3/4 th cooked.Constantly stir fry to ensure they don't burn or stick to the pan.
Add salt and turmeric powder and remove.
2)In the same pan,add the remaining oil.Add the mustard seeds and let them pop.Add cumin seeds and curry leaves and toss for 8/10 secs.
3)Add the ground paste and saute for 8-10 or till the rawness of onions disappears.
4)Add the stir fried brinjal pieces and combine well and let it simmer for 10 mts.Stir in between.Adjust salt.
5)Garnish with coriander.Serve rice.

Bindi/Okra Fry

Ingredients:-
Mustard seeds-1/4 tsp
Bindi/Okra-250 Gms
Chopped onions-2 tbsp
Curry leaves-5
Gr. chillies-2 Slit
Kitchen king masala-from Everest or MDH-2 Tsp
salt to taste
chopped coriander leaves for garnish
Chopped garlic-2
cooking oil-2 Tbsp (we need more oil here,to reduce to stickiness in the veg,some ppl use 1 tsp of curd,but I prefer using oil)
Method:
Heat oil in a non stick skillet.
Add mustard seeds,once they begin to crackle add curry leaves,garlic,gr chillies& chopped onions.
Fry well,add a pinch of salt to the onions,once they turn golden in color,add the chopped Bindi/Okra.Fry thoroughly on low to medium heat.Add little water,cover & cook for 10 mins.You can add little more oil or curd,depending on your preference if the veg is still sticky.
Remove lid & add kitchen king masala.Mix well.Once the masala has blended well,check for salt and check if the veg is cooked.Mix well.Turn off the heat.Garnish with chopped coriander leaves.
Serve hot with rice or chapatis

Brown Chole stir fry-healthy low cal

Soak brown chole or sundal over night.1 Cup
Pressure cook the following day with 3 cups of water.Drain and store the water.This water is rich in vitamins.I use this for rasam.It's tasty and healthy.
For the stir fry:
1/2 cup chopped onion.
curry leaves-4
Mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
Cooking oil-1Tsp
slit gr.chilly-3
dash of lemon juice-1/4 tsp
Heat oil in a pan,add the mustard seeds,cumin seeds,gr chillies and the curry leaves.Fry for 2 mins then add the chopped onions,fry well.Add the chole and fry for further 2 mins.Season with salt,turn off the heat.Garnish with coriander leaves and a dash of lemon juice.Serve hot with rasam &rice

Chikudkai curry

For this preparation you will need.
Chikudkai-100 Gms-cut to pieces
Onion-1/2 medium-chopped
Spring onion-1/4 cup-chopped
Sambhar powder-1Tbsp
Garlic-2 Cloves-whole
Curry leaves-4
Coriander leaves-chopped-1 Tsp
Salt to taste
Cooking oil-2 Tbsp
Method:-
Heat oil in a pan.Add the chopped onions,slightly pounded garlic cloves and the chopped spring onions.Saute till the onions are golden in color.Add the curry leaves.Now,add the chikudkai.Add 1/2 cup water.Cover and allow to cook.Add a pinch of salt.
Once the chikudkai is cooked add sambhar powder,mix well.Check for salt.If more salt is needed as as desired.
Garnish with chopped coriander leaves.
Serve hot with rice or chapatis.

Potato Curry

Ingredients
Potatoes-2-Chopped into cubes-remove the skin.
Besan (Gram flour)-1 Tbsp
chilly powder-2 tsp
Cumin seeds-1 tsp
Butter-1 tsp
Oil-1 Tbsp
chopped onions-1/4 cup
Tomatoes-Chopped-1 cup
Dash of lemon
Chopped coriander leaves-1 tbsp
Method:
Mix the besan in 2 Tbsp of water,dissolving any lumps.Keep aside.
Heat oil and butter in the pressure cooker.Once the oil is hot and the butter has completely melted add the cumin seeds, chopped onions,turmeric and chilly powder.Saute for a 2 mins,allow the onions to turn golden in color.Now,add the chopped tomatoes.Saute for a while .Now,add the cubed potatoes,besan paste,salt to taste and 1/4 cup water.Pressure cook for 3 whistles..Once cool remove the cooker lid mix well and garnish with a dash of lemon and sprinkled coriander leaves.

Quick Brinjal fry

Ingredients
Brinjal/eggplant -1 large-cut into bite size pieces
Chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 Tbs
Garam masala- 1 tsp
Salt to taste
Olive or veg oil- 4 Tbsp
Method:-
Heat oil,add the eggplant/brinjal,sprinkle some water.Add salt to taste.
Cover with a heavy lid,allow to cook for 10 mins,stirring occasionally to avoid sticking of the eggplant/brinjal to the base of the pan.
Once the eggplant/brinjal is cooked,add all the powders.Mix well.Allow the oil to slightly separate from the dish.Garnish with chopped coriander leaves.Serve hot with rice or chapatis.

Potato curry with dil leaves

For this preparation you will need
Potato- 3 medium size-peeled and cut into cubes or bite sized pieces
Tomato -1 medium size-chopped
Onion-1 Cup chopped
Dil leaves-1 tbsp
Pt1 Grind the below listed 6 ingredients into a fine paste with little water,keep aside:
Ginger-1 inch
garlic-2 cloves
garam masala-1 tsp
chilly powder-1 tsp
Turmeric-1/4 tsp
Coriander powder-1 tsp
Pt2 Grind the below 2 ingredients
Coconut powder or grated coconut -1 Tbs
Khuskhus-1 Tbs( I suggest you soak the khuskhus in hot water for 15 min before grinding)
Method:-
Heat oil in a pressure cooker.When the oil is hot add the chopped onions and cubed potatoes.Fry well.Add 1/2 cup of water,cover lid without the rubber.Allow to cook for 10 mins.Once the potatoes are cooked add the ground masala(Pt1).Fry well.Once the masala has mixed well with the potatoes add(pt2)Cover lid again without the rubber and cook for another 5 mins so as to remove the raw flavor of the khus-khus and coconut.Allow the oil to slightly separate from the dish.Once the oil begins to separate,add the chopped tomato.Once the tomato softens add chopped dil leaves and mix well.Cook for 1 mins on low flame.
Turn off the heat,serve hot with chapatis or rice.

Andhra Style Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Method
Heat oil and ghee in a non stick pan.When the oil is hot add mustard,cumin seeds,whole red chilly,urad& Channa dal.Saute lightly.Keep the flame on simmer.Add the sliced onion ,slit gr chillies & curry leaves.Add a pinch of salt and saute.When the onions have turned golden in color add the upma rava and water.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves.Serve hot.

Tomato curry served with hot puris-Breakfast specials

For this preparation you will need
Small Onion-Yellow or Red-Sliced
Garlic-1 Tsp Chopped
Cloves-4 in number
Chilly pdr-1 Tsp
Coriander pdr- 1 Tsp
Salt to taste
Turmeric-1/4 Tsp
Coconut pdr or grated coconut-2 Tbsp
KhusKhus -2 Tsp-make a fine dry powder in your spice grinder or blender
Coconut milk-Add the coconut in the blender with little warm water,once the coconut has become a smooth paste,add in the khuskhus powder and blend for an additional 2 mins.Keep aside.
Method:
Step 1 :
Fry the onions in 1 Tbsp olive/Veg oil add garlic & cloves.
When the onions have turned golden in color add the chopped tomatoes.Fry for 5 mins.Add salt,turmeric,chilly pdr,coriander pdr,cook for 10 mins.Now,add the khuskhus and coconut milk.Add water- 1/4 cup.Cook for additional 5 mins,bring to a boil.Turn off heat.Garnish with coriander leaves.

Dhal Tadka

You will need:
Toor dhal-1/4 Cup
Moong dhal-1/4 cup
2 Tsp Ginger garlic paste
Green chillies-4
Onion-1 Sliced
Tomato-1 chopped
Turmeric powder-1/4 Tsp
Red chilly powder-1/4 Tsp
Water:2 Cups
For the tadka :
Oil/Ghee-Tbsp
Mustard seeds-1/4 Tsp
Curry leaves-5
Dried whole red chilly-2
Onion seeds-1/8 Tsp
Cumin seeds ( jeera)-1/4 Tsp
Urad and Channa dhal-1/4 Tsp together
Garnish:
Coriander, Pudina (mint) leaves
Method:
Step 1
Pick the lentils or dhals for stones before washing them.
Step 2
Boil the lentils in water with the ginger garlic paste,turmeric and chopped green chillies for about 15- 20 mins or for 3 whistles in the pressure cooker.
Step 3
Mash the lentil mixture down.The consistency of the mashed lentils should be that of a creamy chicken soup.
Step 4
If the mixture looks too dry,add more water.Season with the salt.
To prepare the tadka
Heat the oil or ghee and fry the onion with the mustard,jeera,Urad-Channa dhal,onion seeds,dried red chillies and chopped tomato for 2 mins.
Pour the tadka over the dhal and garnish with fresh cilantro/coriander leaves,green chillies and mint leaves(optional)

Boiled potato fry

You will need:
Chopped potato-1 cup
Kasuri methi-4 pinchs
Jeera( Cumin) powder-1 Tsp
Red chilly powder- 1 Tsp
Veg oil-1 TBsp
salt to taste
Method:
Pressure cook the potato.Keep aside.
In a shallow saucepan heat oil and add the boiled potato.Fry well,add the chilly&jeera(cumin) powder.season with salt.Allow the powders to coat the potato.
Add kasuri methi leaves.Turn off the heat.Serve hot with dhal curry,rice or chapatis

Methi chapatis

For this preparation you will need:
Whole wheat flour -One cup
Cumin pdr-1/4 Tsp
Red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Finely chopped garlic-1/4 cup or use 2 garlic cloves
Finely chopped spring onions-1Cup
Finely chopped onions- 1Cup
Methi leaves- 1Cup-Coarsely chopped
Salt to taste
Veg/olive oil-2 Tbsp( For mixing the flour)
Water 100 ml-Warm temperature
Step 1
Add the whole wheat flour,chopped spring onions,chopped onions,garlic& methi leaves in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 100ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of balls,roll out on a wooden slab,by dusting some wheat flour.
Make chapatis on the pan.Serve hot with a little ghee greased on the top of each chapati for additional taste.Do not fret using ghee as ghee used in moderate quantity improves skin texture and over all well being.
Store the remaining dough in an air tight box for further use.

Cauliflower curry flavored with coconut milk

For this preparation you will need:
1 Caulifower- cut into pieces and wash the florets in salt water to remove any dirt.Drain off the water and keep aside.
Green Chillies-5
Spring onions-1/4 cup
Coconut milk-50 ml
Garam masala powder-1/2 Tsp
Coriander powder-1 Tsp
Chilly powder-1/2 Tsp
1 small onion-chopped
1 small tomato -chopped
coriander leaves-Chopped for garnish
salt to taste
Veg/olive oil-2 Tbsp
Method:
Heat oil in a deep saucepan.Add the chopped onions and season with a pinch of salt to accelerate the cooking time of the onions.Now,add the gr chillies,and the chopped florets.
Fry well,add 50 ml water,cover with lid and allow florets to cook till tender.
Step 2
Add chilly,coriander,cumin(jeera)powder.mix well with the florets.Add chopped tomato.Allow the tomato to soften.Add salt,coconut milk and chopped spring onions.Bring to a boil on low flame/heat.Turn off the heat and sprinkle garam masala powder.Garnish with coriander leaves.Serve hot with chapatis or naan.

Crispy dosa

For this preparation you will need:
Urad dhal: 1/2 Cup
Boiled rice-1 Cup
Sona masoori rice-1 Cup
Toor dhal,Channa dhal and Moong dhal and little methi seeds-6 seeds
All adding to 1/2 Cup
So in total you will need 3 cups.
Soak the above for a minimum of 5 hrs and grind to a fine paste using the same water that you used to soak the rice and dhals.Do not add to much water as this can make the batter too liquid in consistency.Use a wet grinder or mixie to make the paste.
Add a pinch of baking soda to the batter and allow to ferment over night or for at least 9 hrs.
Mix well after the batter has fermented with little salt.
Make small to medium sized dosas using a round deep spatula or cup on a non stick pan.You can add little more water to the batter if you desire thin layered dosas.
Serve hot with a little ghee and peanut or pudina chutney.

Channa & Bottlegaurd curry

This dish is characteristically hot,and with the dhals left whole.

Serves 4-6
You will need:
Channa Dal- 75 Gm or 2/3rd cup
450 gm or on small sized bottle gourd-cut into cubes with skin on.
4 tbsp tamarind juice
2 tomatoes,chopped
handful coriander leaves or cilantro,chopped
Water- 450 Ml or 1&1/2 cups
4 Tbsp Veg oil
2 fresh green chillies,chopped
1 Onion chopped
2 cloves garlic crushed
1 piece fresh ginger,crushed
6-8 curry leaves
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
Method:
Step 1:In a saucepan,cook the lentils in water until the dhal is tender but not mushy.Put aside without draining away any excess water.
Step 2:Heat the oil in a deep saucepan.Fry the chillies,onion,garlic,ginger,curry leaves,chilly powder,turmeric and salt.Add the gourd pieces and mix.Cover and cook until the gourd is soft.You may add little water.
Step 3: Add the lentils and water and bring to the boil.Add the tamarind juice,tomatoes and fresh cilantro (coriander leaves).Simmer gently until the gourd is cooked.Serve hot rice or a dry meat curry.

Amma's Yummy Tili Rasam with Jaggery

Amma prepares this rasam during the monsoon season in India and trust me your entire kitchen will smell so great and heavenly....great treat after a long and wet day..

You will need:
Toor Dal-1/2Cup
Water-3 Cups
Tomato Ripe-1
Red chilly pdr-1/2 Tsp
Sambhar pdr-1/2 Tsp
Tamarind pulp-1/2 Tsp
Jaggery-one knob the size of a walnut shell

For the tadka:
Mustard seeds-1/4 Tsp
Curry leaves-4
Hing-A pinch
Ghee-1 Tsp

Step 1
Cook the dal in 3 cups of water,a pinch of turmeric and tomato.The dal must be soft.
Once the dal is cooked transfer on to a sieve. Collect the water.Discard the tomato collected in the sieve.
Step 2
Transfer the water to a saucepan,add rec chilly pdr,sambhar pdr,tamarind pulp and jaggery.Mix well .Keep on simmer and bring to a boil for 5-7 mins.Turn off the flame or heat.
Step 3
Season with salt and the tadka.
I recommend you use ghee for the tadka as this truly makes the dish so divine.Serve with hot rice and papad.Yummmmmmmmmmmmmmmmmmmmmmmmm :)

Tomato Chutney

You will need:
Garlic-5 Cloves
Ginger-1"
Onion-1/2 medium
Tomato-3/4 Cup
Red Chillies-5
Coriander seeds-1/4 Tsp
Tamarind-1 Tsp
salt to taste
Tadka:
Mustard seeds-1/4 Tsp
Curry leaves-3
Urad and Channa dal-together 1 tsp
Method:
Heat oil,fry all except tamarind & salt.Fry on a low heat.Allow the mixture to become mushy.Grind after cooling with tamarind,salt and two stings of coriander leaves.

Peanut Chutney

Peanuts shelled with skin-1 Cup
Dried red chillies-6
Small onion-cut into halves
Garlic Clove-Sliced big chunks
Tamarind pulp-2 Tsp-concentrate
salt to taste
For Tadka:
1 Tsp each of:
Cumin,mustard,urad dal,curry leaves

Method:
Roast peanuts with little oil,remove from heat.Cool and transfer to the blender.Then heat oil again-Fry red chillies,onions and garlic.Cool.Blend peanuts in a mixie along with red chillies,onions and garlic tamarind,water.Grind the mixture to a coarse consistency.Season with salt.Add the tadka and serve with idlies or dosa.