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Cauliflower Tomato Curry


A tangy curry with cauliflower cooked in a tomato gravy.

Ingredients:

Cauliflower - 1 medium
Onion - 1 medium, finely chopped
Tomato - 4 medium, finely chopped
Green chilly - 1, finely chopped
Ginger-garlic paste - 1 tsp
Cumin powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Red chilly powder - 1 1/2 tsp
Pav bhaji masala - 2 tsp
Garam masala - 1/2 tsp
Sugar - 1 tsp
Jeera/Cumin seeds - 1 tsp
Ajwain - 1/4 tsp
Fennel seeds - 1/4 tsp
Coriander leaves - 1/4 cup
Oil - 3 tbsp
Salt - to taste

Method:

1. Cut the cauliflower into florets. Put in hot water with a pinch of turmeric powder for around 10-15 minutes. Drain and rinse the florets and keep aside.

2. Heat oil. Add jeera, ajwain and fennel seeds. When they splutter, add onions, ginger garlic paste and green chillies. Fry till onions are golden.

3. Add tomatoes, 1/2 cup water and fry till the tomatoes become soft and oil separates.

4. Add cumin powder, turmeric powder, coriander powder, pav bhaji masala, red chilly powder, garam masala and salt. Mix well and fry for 5-6 minutes.

5. Add the cauliflower florets and mix well. Cover and cook till cauliflower becomes tender and soft. Stir occasionally.

6. Add sugar and mix well. Simmer for 4-5 minutes. Add the coriander leaves and simmer for 2 minutes.

Serve hot with chapathi.
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Bottlegourd Masala | Lauki Masala


Ingredients:

Bottlegourd - 1 large
Onion - 4 medium, cut into small dices
Tomatoes - 3 large, finely chopped
Ginger - 2 tsp, chopped
Garlic - 8
Green chillies - 1
Jeera/Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/4 tsp
Coriander powder - 4 tsp
Red chilly powder - 2 ½ tsp
Garam masala - 1 tsp
Salt - to taste
Oil - 4 to 5 tbsp
Coriander leaves - 2 tbsp, chopped finely

Method:

1. Peel the outer skin of bottlegourd and cut them into cubes. Coarsely grind ginger, garlic and green chillies.

2. Heat oil and add jeera. When they pop, add ginger-garlic-green chilly paste and fry for a minute. Add onions and fry till they are pink.

3. Add tomatoes and fry till oil separates. Add cumin powder, turmeric powder, coriander powder and red chilly powder. Mix well and fry for 3-4 minutes.

4. Add the bottlegourd, salt and mix well. Cover and cook in low flame, stirring occasionally. Do not add water as bottlegourd leaves its own water.

5. When the bottlegourd becomes soft, add garam masala and mix well. Fry for 4-5 minutes. Add the coriander leaves and mix well.

Serve hot with chapathi.


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Cabbage Molagootal


Another variation of Molagootal with cabbage.

Ingredients:

Pigeon peas/Toor dal - 1/2 cup
Cabbage - 1 small, finely chopped
Turmeric powder - 1/2 tsp
Salt - to taste

To grind:
Grated coconut - 1/2 cup
Jeera/Cumin seeds - 1/4 tsp
Red chillies - 3

Tempering/Tadka:
Coconut oil/Refined oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 2, halved
Curry leaves - few

Method:

1. Wash the toor dal and cabbage. Add 2 cups water, turmeric powder and mix it. Pressure cook the dal and cabbage till soft.

2. Grind together coconut, jeera and red chillies to a smooth paste adding little water.

3. In a vessel, add the dal and cabbage. Boil for 2-3 minutes. Now add the ground coconut paste and salt. Mix well and boil for 5-6 minutes and turn off the heat.

4. In a tadka pan, heat oil. Add mustard seeds, urad dal and red chillies. Once it crackles, add curry leaves and pour into the molagootal.

Serve hot with rice.


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Thenga Chammanthi ~ Kerala Style


Kerala style thenga chammanthi is a dry and spicier version of coconut chutney, served usually with kanji(rice poridge), dosa/idli and rice. This chutney makes an excellent combination with rice and molagootal.

Ingredients:

Grated coconut - 1/2 cup
Shallots/Small onion - 4 to 5
Red chillies - 5 to 6
Curry leaves - few
Urad dal - 2 tsp
Tamarind paste - 1 tsp
Salt - to taste
Coconut oil - 2 tsp

Method:

1. Heat oil. Add urad dal and red chillies. Fry till the dal turns red in color.

2. First grind coconut, small onion, red chillies, tamarind paste and salt without adding any water.

3. Now add the urad dal and pulse for a minute. Then add the curry leaves and grind for few seconds.

Serve with rice.

Notes:

1. This chammanthi is on the spicier side, so add red chillies according to your spice level.

2. If urad dal is added at the beginning, it will give a paste like texture to the chammanthi. So add it add the end.

3. Try to grind without adding any water. If required, you can add 1 tbsp of water while grinding.


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Kasuri Methi Aloo


Kasuri methi is dried fenugreek leaves which can be used as a substitute when fresh methi leaves are not available. My version of kasuri methi aloo is a simple dish with potatoes seasoned with Indian spices and flavored with dried methi.

Ingredients:

Potatoes - 5 large, cut into big cubes
Kasuri methi/Dried fenugreek leaves - 3 tbsp
Jeera/Cumin seeds -  2 tsp
Asafoetida - 1/4 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Red chilly powder - 2 tsp
Garam masala - 2 tsp
Amchur/Dry mango powder - 1/2 tsp
Oil - 3 tbsp
Salt - to taste

Method:

1. Heat oil in a pan and add jeera. When they splutter, add potatoes, asafoetida and salt. Cover and cook for 10 minutes.

2. Add cumin powder, turmeric powder, coriander powder, red chilly powder and mix well. Cover and cook the potatoes.

3. When potatoes are cooked, fry them in medium flame for 7-8 minutes. Add garam masala, amchur powder and mix well. Check and adjust salt.

4. Crush the kasuri methi and add to the potatoes. Mix well, so that the methi gets coated well on each potato.

Serve hot with chapathi and raita.



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Mushroom Egg Curry


Button mushrooms and boiled eggs cooked in a rich gravy of cashewnuts and coconut, with the flavors of  cloves, cardamom and cinnamon. This can be served with chapathi or rice.

Ingredients:

Button mushrooms - 200 gms, cut into small pieces
Boiled egg - 2
Onion - 2 medium, finely chopped
Tomato - 2 medium, finely chopped
Ginger-garlic paste - 2 tsp
Garlic - 2 cloves, sliced
Green chilly - 1, slit into 2
Jeera/Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly powder - 2  tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish

To grind:
Cashew nuts - 7 to 8
Grated coconut - 1/4 cup
Cloves - 2
Cinnamon - 1 small stick
Cardamom - 1

Method:

1. To clean button mushroom: Rinse them in cold water with little maida/all purpose flour to remove the dirt. After cleaning, remove the stem. As mushrooms will turn brown once they are cut, prepare just before using them.

2. Soak cashew nuts in hot water for 5 minutes. Grind coconut, cloves, cinnamon, cardamon and cashew nuts to a smooth paste.

3. In a pan, heat oil and add jeera. Add onions, green chillies and ginger garlic paste. Once onions turn pink, add the sliced garlic and fry till onions are slightly golden.

4. Add tomatoes, mix well and cook till tomatoes are soft. Now add cumin powder, turmeric powder, coriander powder, red chilly powder and fry for 4-5 minutes.

5. Add the mushrooms, ground paste, salt, 1 cup water and stir well. Close lid and cook for 20 minutes. If you want more gravy, add 1/2 cup water more.

6. Cut the boiled eggs into 8 pieces. Add to the gravy and gently stir. Simmer for 10 minutes. Garnish with coriander leaves.

Serve hot with rice or chapathi.


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Molagootal


Molagootal is a popular traditional dish of Palakkad Iyer's. It's a blend of pigeon peas/toor dal/thuvaraparippu, coconut, red chillies and combination of one or more vegetables such as ashgourd, bottlegourd, cabbage, carrot, beans, spinach, potato, . . . . . . long list!! The best accompaniment for this mild curry is a spicy coconut chammanthi or rasam. I prefer Molagootal over Sambar or any other South Indian curry b'coz its easy to make as its uses less ingredients, less time and tastes yummy with white rice.

Ingredients:

Pigeon peas/Toor dal - 1/2 cup
Ashgourd - 250 gms, cut into big cubes
Carrot - 1 medium, cut into dices
Turmeric powder - 1/4 tsp
Salt - to taste

To grind:
Grated coconut - 1/2 cup
Jeera/Cumin seeds - 1/4 tsp
Red chillies - 2

Tempering/Tadka:
Coconut oil/Refined oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 2, halved
Curry leaves - few

Method:

1. Add 2 cups water to the washed toor dal. Over the dal, add the vegetables and turmeric powder. Pressure cook the dal and vegetables. Dal and vegetables should not be overcooked.

2. Grind together coconut, jeera and red chillies to a smooth paste adding little water.

3. In a vessel, add the dal, vegetables, ground coconut paste and salt. Mix well and bring them to a boil. Boil for 5-6 minutes and turn off the heat.

4. In a tadka pan, heat oil. Add mustard seeds, urad dal and red chillies. Once it crackles, add curry leaves and pour into the molagootal.

Serve hot with rice.


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Spicy Soya Chunks Curry


A spicy curry with soya chunks flavored with lot of spices and sweetness of coconut milk.

Ingredients:

Soya mini chunks - 1 cup
Onion - 1 big, chopped
Tomato - 1 small, chopped
Green chilly - 1, chopped
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 ½  tsp
Pepper powder - 1 tsp
Coconut milk - 1/4 cup
Jeera/Cumin seeds - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish

To grind:
Onion - 1 small, sliced
Cloves - 2
Cinnamon - 1 small stick
Cardamom - 1

Method:

1. Add 4 cups water to soya mini chunks and bring to a boil. Boil for 5-6 minutes. Turn off the heat and drain after 10 minutes. Rinse the chunks in water 2-3 times and squeeze out the water.

2. In a pan, fry the sliced onion till brown. Cool and grind along with cloves, cinnamon and cardamom to a smooth paste.

3. Heat oil and add cumin seeds. Add onions, green chilly and ginger-garlic paste. Fry till onions are slightly golden.

4. Add the onion paste and tomatoes and fry for 5-6 minutes.

5. Squeeze out any excess water from soya mini chunks and add to the gravy along with the spices - cumin powder, turmeric powder, coriander powder, red chilly powder, pepper powder and salt. Mix well.

6. Add 1/2 cup water, stir well and cook till the gravy thickens and the spices blend well with the soya chunks.

7. Add the coconut milk and stir well. Simmer for 3-4 minutes. Garnish with coriander leaves.

Serve hot with chapathi.


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Onion Tomato Chutney


Ingredients:

Onion - 1 big, sliced
Tomato - 2 big, sliced
Garlic - 5 to 6, sliced
Red chillies - 3 to 4 (adjust spice according to your taste)
Urad dal - 1 tsp
Curry leaves - few
Tamarind paste - 1/2 tsp
Salt - to taste
Gingelly oil - 2 tsp

Method:

1. Heat oil in a pan. Add urad dal, red chillies and fry for a minute. Add garlic, onions and fry till onions are pink.

2. Add tomatoes, curry leaves, salt and saute for 4-5 minutes. Turn off the heat and allow it to cool.

3. Add tamarind paste to the mixture and blend it in a mixer to a smooth consistency.

Serve with dosa or idli.


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Chinna Vengaya Tiffin Sambar | Small Onion Tiffin Sambar


Ingredients:

Shallots/Small onion - 1 cup
Pigeon peas/Toor dal - 1/2 cup
Tamarind - 1 lemon size ball
Sambar powder - 2 tsp
Jaggery - 2 to 3 tsp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - to garnish

Tempering/Tadka:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1, halved
Curry leaves - few
Asafoetida - a pinch

Method:

1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 2 cup water and extract the pulp.

3. In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the small onion and cook in the tamarind water.

4. When small onion are cooked, add toor dal, sambar powder and salt. Boil well for 7-8 minutes. Add jaggery, stir well and simmer for 2-3 minutes.

5. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.

Serve hot with idli or dosa.


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White Coconut Chutney


Ingredients:

Grated coconut - 1/2 cup
Green chillies - 2 to 3 (adjust spice according to your taste)
Roasted bengal gram/Pottu kadalai - 2 tsp
Ginger - 1 small piece
Salt - to taste

Tempering/Tadka:
Mustard seeds - 1 tsp
Curry leaves - few
Coconut oil - 1 tsp

Method:

1. In a mixer, grind together coconut, green chillies, bengal gram, ginger and salt adding little water to make a little coarse paste. Add water according to your required consistency and adjust the salt.

2. In a tadka pan, heat oil. Add mustard seeds. When crackling add the curry leaves and pour into chutney.

Serve with dosa/idli.


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Mixed Vegetable Curry


A colorful and healthy curry with mixed vegetables cooked in tomato puree and coconut milk.

Ingredients:

Carrots - 1 cup, diced
Potatoes - 1 cup, diced
Cauliflower - 1 cup, cut into small florets
Frozen green peas - 1 cup
Onion - 2 big
Tomato - 3 big
Garlic - 10 pods
Ginger - 1 inch long
Green chillies - 3 to 4
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coconut milk - 1/2 cup
Sugar - 1/2 tsp
Salt - to taste
Oil -  2 tbsp
Coriander leaves - to garnish

For dry masala:
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Ajwain - 1/4 tsp
Whole red chillies - 2

Method:

1. Roast the ingredients for dry masala and grind them to a coarse powder. Pound garlic, ginger and green chillies together to a coarse paste.

2. Steam carrots, potatoes and cauliflower till its 3/4th cooked. Boil the onions and tomatoes in water until they become soft. Puree the onions and tomatoes separately.

3. In a pan, heat oil. Add cumin seeds. When they splutter add the onion puree and fry for 2-3 minutes. Add the ginger-garlic-green chilly paste and fry for another 3-4 minutes .

4. Add the tomato puree, salt and stir fry for 1-2 minutes. Add turmeric powder and cumin powder, stir well and cook till oil separates.

5. Add the ground masala and fry for 4-5 minutes.

6. Add the steamed vegetables, green peas, salt, sugar and 1/2 cup water and stir well. Close lid and cook for 10-12 minutes.

7. Add coconut milk and simmer for 3-4 minutes. Garnish with coriander leaves.

Serve hot with chapathi/poori.


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Red Coconut Chutney


Ingredients:

Grated coconut - 1/2 cup
Red chillies - 4 to 5 (adjust spice according to your taste)
Roasted bengal gram/Pottu kadalai - 1 tsp
Shallots/Small onion - 4 to 5
Salt - to taste

Tempering/Tadka:
Mustard seeds - 1 tsp
Curry leaves - few
Red chillies - 1, halved
Oil - 1 tsp

Method:

1. In a mixer, grind together coconut, red chillies, bengal gram, shallots and salt adding little water to make a little coarse paste. Add water according to your required consistency and adjust the salt.

2. In a tadka pan, heat oil. Add mustard seeds and red chillies. When crackling add the curry leaves and pour into chutney and stir.

Serve with dosa/idli.


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Mullangi Sambar | Radish Sambar


Ingredients:

Mullangi/Radish - 2 medium, cut into round slices
Capsicum - 1 small, big dices
Onion - 1 medium, quartered
Pigeon peas/Toor dal - 3/4 cup
Tamarind - 1 lemon size ball
Turmeric powder - a pinch
Salt - to taste
Coconut oil - 2 tsp
Coriander leaves - to garnish

Masala to roast & grind:
Grated coconut - 1/4 cup
Red chillies - 4 to 5
Coriander seeds - 1 tbsp
Fenugreek seeds - 1/4 tsp
Garlic - 2 pods (optional)
Onion - 1 small, quartered
Tomato - 1 small, quartered
Curry leaves - few

Tempering/Tadka:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 1, halved
Curry leaves - few
Asafoetida - a pinch

Vegetables and Ground Masala
Method:

1. Pressure cook the pigeon peas/toor dal with enough water and a pinch of turmeric powder. Mash and keep aside.

2. Soak the tamarind in 2 cup water and extract the pulp.

3. In a pan, heat 1 tsp oil. Add the ingredients for the masala except tomatoes and roast. Cool and add tomatoes and grind to a paste adding little water.

4. In the same pan, add 1 tsp oil and fry the radish for 5 minutes till the raw smell goes. Keep aside. Then fry the onion and capsicum for 2 minutes and keep aside.

5. In a vessel add the tamarind water and bring it to a boil. Once boil comes, add the radish and cook in the tamarind water.

6. When radish is 3/4th cooked, add the capsicum, onion and the ground masala and stir well. Boil well for around 10 minutes.

7. Add the toor dal and salt. Stir well and simmer for 5-6 minutes.

8. Heat oil in a tadka pan and add mustard seeds, red chillies and asafoetida. When crackling, add curry leaves and pour into sambar. Garnish with coriander leaves.

Serve hot with rice or idli/dosa.


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Koorka Mezhukkupuratti | Chinese Potato Fry


Koorka or Chinese potato are small round tuber "potatoes", that are pleasant in flavor, with a moist and grainy texture mainly used in Kerala and Tamil Nadu.

Cleaning koorka is a laborious task. In olden times, the skin was peeled by putting the koorka in a sack and beating it on the ground till the skin peels off!

How to clean koorka:


Wash the koorka in water numerous times till the dirt and sand is completely gone. Now days we get cleaned koorka but if you got unclean ones, soak in water overnight.

There are 2 ways to remove skin of koorka. Easiest way is cook them in pressure cooker for 1 or 2 whistles or 5 minutes which will make it easier to peel the skin. Peel the skin immediately after removing from cooker and wash well.

Second way is to remove the skin using a knife or peeler, which is bit time consuming. If you do not want to compromise on the taste, you can go for the second method but I being the lazy kind went for the easier option.

After removing the skin wash well and cut the koorka into small cube size pieces. Put koorka in water until they are ready to cook to prevent them from turning brown.

Ingredients:

Koorka/Chinese potato - 4 cups
Shallots/small onions - 1 cup, sliced
Mustard seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli flakes- 2 tsp
Salt - to taste
Coconut oil - 1 tbsp

Method:

1. Heat oil in a cheenachatti/kadai and add mustard seeds. Once they crackle, add the sliced shallots and fry till they are red.

2. Add the koorka, turmeric powder and salt. Stir well and cover and cook till koorka becomes soft.

3. Once the koorka is 3/4 cooked, add red chilli flakes and little more oil and fry them in low flame, stirring them occasionally till they are slightly brown.

Serve hot with rice.


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Cherupayar Thenga Pal Curry


A healthy and mildly-spiced Kerala style curry prepared with green gram (moong dal) and coconut milk. It goes well with chapathi, puttu and appam.

Ingredients:

Green moong dal/ Cherupayar - 3/4 cup
Onion - 1 big, chopped
Tomato - 1 big, chopped
Ginger-garlic paste - 1 tsp
Curry leaves - few
Green chillies - 2, chopped
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Cumin seeds - 1 tsp
Potatoes - 2 medium, boiled and cut into big cubes
Coconut milk - 1/2 cup
Coriander leaves - 1 tbsp
Oil - as required
Salt - as required

Method:

1. Pressure cook the moong dal with enough water and a pinch of turmeric powder until the dal is soft but not mushy.

2. In a kadai, heat oil. Add cumin seeds and when it splutters, add asafoetida, onions, ginger -garlic paste, green chillies and curry leaves. Saute till onions are pink.

3. Add the tomatoes, turmeric powder, coriander powder and red chilly powder. Mix well and fry till oil separates.

4. Add the cooked moong dal, salt and required quantity of water to make it a medium gravy. Boil for 5 minutes.

5. When boil comes, add coconut milk and boil for another 2-3 minutes. Add coriander leaves and mix well.

Serve hot with chapathi.
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Peanut Flavored Baby Potatoes



Ingredients:

Baby potatoes - 1/2 kg
Onions - 2 small, very finely chopped
Curry leaves - 6 to 8, roughly chopped
Roasted peanut coarsely powdered - 2 tbsp
Coriander seeds - 2 tsp
Ajwain - 1 tsp
Fennel seeds - 1 tsp
Peppercorn - 1 tsp
Cumin seeds - 2 tsp
Red chilly flakes - 1 1/2 tsp
Amchur powder - 1 tsp
Ginger-garlic paste - 2 tsp
Thick curd - 1 tbsp
Salt - as required
Oil

Method:

1. Wash the potatoes and peel the skin. Prick with a fork all over.

2. Coarsely powder coriander seeds, ajwain, fennel seeds, peppercorn, cumin seeds and red chilli flakes.

3. Mix 1 tbsp oil, ginger-garlic paste, coarsely powdered spices, amchur powder, thick curd and salt. Add this to the potatoes, mix well and marinate for 1 hour.

4. In a pan, heat oil. Add finely chopped onions, curry leaves and little salt and fry till onions are golden brown.

5. Add the marinated potatoes. Close lid and cook till potatoes are cooked. Check salt and add if required.

6. Once potatoes are cooked, add the roasted peanut powder and fry for 10 minutes.

Serve hot.
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Aloo Gobi | Potato Cauliflower Fry


Ingredients:

Potatoes - 2 big, cut into cubes
Cauliflower - 1 medium, cut into florets
Onion - 2 medium, finely chopped
Tomatoes - 3 medium
Green chilly - 1, chopped finely
Ginger-garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly powder - 1 1/2 tsp
Garam masala - 2 tsp
Milk - 1 tbsp
Jeera powder - a pinch
Cumin seeds - 1 tsp
Fennel seeds - a pinch
Ajwain - a pinch
Kasuri methi - 2 tsp
Coriander leaves - 1 tbsp
Salt - as required
Oil - 3 tbsp

Method:

1. Heat 1 tbsp oil in a kadai. Add the potatoes and the required salt. Close lid and cook the potatoes. Once its cooked, fry the potatoes for 5 minutes. Remove and keep aside.

2. Put the cauliflower florets in boiling water with a pinch of turmeric powder for 5 minutes. Drain and wash the florets in cold water. Add 1 tbsp oil in the same kadai and add the cauliflower florets, salt and fry till its cooked and slightly brown. Remove and keep aside.

3. In the same kadai, add 1 tbsp oil. Add cumin seeds, fennel seeds and ajwain. Once it crackles, add onions and ginger-garlic paste. When raw smell goes, add the green chillies, jeera powder and fry till onions becomes golden brown.

4. Puree the tomatoes. Once onions are golden brown, add the tomato puree, little water and salt. Cook till oil separates.

5. Add turmeric powder, coriander powder, red chilly powder and milk. Cook for 5 minutes.

6. Add the fried potatoes and cauliflower, garam masala and mix well. Close lid and cook for 10 minutes.

7. Add kasuri methi and coriander leaves, mix well and serve hot.
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Kachumber | Tomato Cucumber Salad



Simple Indian style salad with onion, tomato and cucumber along with green chillies and lemon.

Ingredients:

Onion - 1 small, chopped
Tomato - 1 big, chopped
Cucumber - 1 medium, chopped
Green chillies - 1 or 2, finely chopped
Coriander leaves - few sprigs, chopped
Lemon juice - 1 tsp
Cumin powder - a pinch
Salt - to taste

Method:

1. Take all vegetables in a bowl and mix.

2. Then add salt, lemon juice and cumin powder. Mix well.

Serve immediately.
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Quick Vatha Kuzhambu


Ingredients:

Gingelly oil - 4 tbsp
Asafoetida - 1/4 tsp
Sambhar powder - 3 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Curry leaves - few
Jaggery - 1 tsp
Tamarind paste - 5 tsp mixed in 2 cup warm water
Rice flour - 2 tsp

Tempering/Tadka:
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal- 1 tsp
Fenugreek- 1/4 tsp
Curry leaves - few
Red chillies - 2, halved

Method:

1. Heat oil. Add ingredients for tempering. After it crackles, turn off the gas.

2. Add asafoetida, sambhar powder, red chilly powder, and turmeric powder. Fry till smell of the spices comes out.

3. Turn on the gas. Add the tamarind water and salt. Boil well on low heat.

4. Mix rice flour and water without any lumps. Add this and mix well.

5. Add jaggery and curry leaves.

Serve hot with rice.
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