Vegetable 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
Tomatoes-1 small-chopped
Cook the carrot & peas together in the microwave on a high for 3 mins adding sufficient water.
carrot-1-cut into cubes
green peas-2 tbs
Juice of half a lemon-sans seeds
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 cooked vegs.
Now, 2 cups water,once the water begins to boil add upma rava.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 and 1 tbs lemon juice.Serve hot.

Mushroom curry

Ingredients:

Mushrooms-250 Gms-Mushrooms are not to be washed.Just wipe them with a dry kitchen towel to remove any dirt.Cut them into pieces.Discard the stem.
Onions-chopped-1 cup
Tomatoes- chopped-1/2 cup
Scallions-1/4 cup
Garlic&ginger paste-1tbsp
Spices:
Bay leaf-1
Coriander powder-2 tsp
Cumin powder-1 tsp
Turmeric-1 tsp
Chilly powder-1/2 tsp
Cooking oil-2 tbsp
Salt to taste
Method:-
1)Heat oil in a pan.When hot add the bay leaf,chopped onions add a pinch of salt.
2)When onions are golden brown add the garlic&ginger paste.Fry well.Make sure the paste doesn't not stick to base of the pan.
3)Now,add the chopped tomatoes.Cover and cook for 5 mins.When the tomatoes are soft in texture add the powders.Mix well.Add salt and check as per your taste.
3)Now,add the mushrooms and cook on a low heat for 5 mins.Mushrooms sweat so there is no need to add water.Once they are cooked add the chopped scallions.You will know the mushrooms are cooked when they become soft in texture and darken in color.Cook for an additional 2 mins.Remove from heat and serve hot with naan,toasted bread or fried 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.

Dharmapuri Fish masala

This preparation requires a bit of patience on your part.Do not attempt to cook it on a high heat/flame as the masala could get burnt.Make sure you add that little extra oil and trust me you will not regret it.This truly enhances the flavor and texture of the delicacy.

Ingredients:-
Fish-Catfish/Pomfret/Tilapia/Rahu-cut into bite size pieces
Salt to taste
cooking oil-8 Tbsp( you will need more oil)this enhances the taste
mustard seeds-1/4 tsp
cumin seeds-1/4 tsp
6 curry leaves
Grind the below ingredients to a fine paste with little water.
Onion-1/4 if you are using jumbo size
1/2 if you are using medium size
1 if you are using small size
tomatoes-1 medium size
coconut-grated-1 & 1/2 tbsp
sambhar powder-1 & 1/2 tbsp( any sambhar pwdr)
Garlic-4-6 cloves
Peppercorns-10
Cinnamon-3" two sticks
Tamarind concentrate-1/4 tsp
Green chilly-3 small
Method:-
1)Heat oil in a kadhai.When the oil is hot add mustard seeds,cumin seeds and 4 curry leaves.
2) Once the mustard seeds begin to crackle add the ground masala.Keep the heat/flame on low.Caution:be careful while adding the ground raw masala paste to the hot oil.There are chances the oil could splutter.Therefore keep the heat/flame on a low.Mix well and cover.Remove lid every 3 mins and stir well,to make sure the masala doesn't stick to the base of the pan.
3)A yellow froth will begin to float.Gradually the froth will disappear and tiny droplets of oil will begin to appear.This is an indication that the masala is cooked.
Stir well,and once the masala begins to thicken add salt.Then add the fish.You may add little water if you feel the curry is too thick in consistency.
Cover and cook.The fish will loose some of its moisture.Cook for 10 mins.Check if the fish is cooked by cutting a fish piece.If the flesh is white all through,the fish is done.
Simmer on low heat/flame for another 5 mins and turn off.Garnish with 2 curry leaves& 2 whole dried red chilly.
Serve hot with Rice/Dosa or Idli

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.

Vegetable Biryani

Recipe coming soon

Mirchi ka salan

Ingredients:
Green chillies - 10, washed, slit, seeds removed(optional,if you wish the curry not to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 1 tsp
Dhania/Coriander seeds - 1 tsp
Zaara/Cumin seeds - 1 tsp
Peanuts - 1/3 cup
Tamarind Paste - 1/2 cup
Unsweetened Shredded Coconut - 2 tbsp/Coconut milk - 1/3 cup
Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Curry leaves - 8
Black Cumin seeds - 1/3 tsp
Kala Jeera/Dried Red chilli - 2
Kalaunji - 1/3 tsp
Coriander leaves - for garnishing

Method:
Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green color of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, Shredded Coconut (if you are using Coconut milk add it later), and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
(If you are using Coconut Milk, add it here to the blender). Add tamarind paste to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Black Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavor from the (tempering).
Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Basmati Rice /Plain Long White Rice