Aloo Ki Subzi

Recipe Source: Tarla Dalal

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

5 Mts Chutney

Ingredients:

Dry Red Chilli – 5

Garlic – 6 fat cloves ( if using small garlic use 12)

Onion – 1 finely chopped

Lemon Juice – 3 tblspn

Mustard Seeds / Kaduku -1 tsp

Salt to taste

Oil- 5 tblspn ( try to use Indian Gingelly oil / Nala Ennai)

Method:

Heat 1 tblspn oil in a kadai. Add red chilli and garlic and fry till light golden.

Remove this to a blender and add salt and lemon juice and make into a fine puree. Add some water if needed. Put this into a bowl.

Heat 5 tblspn of oil in a pan.  Add mustard seeds and allow them to pop.

Now add in finely chopped onions and fry them till they turn golden. Pour this oil over the chutney and mix well.

Serve with dosa or idli.

Cauliflower Kuruma

Ingredients:

Onion – 1 chopped finely

Tomato – 2 chopped finely

Cauliflower – 2 cup

Turmeric Powder / Manjal Podi – 1 tsp

Chilli powder – 1 tsp

Garam masala powder -1 tsp

Cinnamon / Pattai – 1 small stick

Cumin Seeds / Jeerakam – 1 tsp

Cardamom / Krambu – 3

Salt to taste

Oil – 2 tblspn

Coconut Milk – 1 cup

Cornflour – 1 tsp

Coriander leaves / Cilantro – for garnishing

Method:

Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.

Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.

Add in onions and sauté till light golden.Add salt and mix well.

Add in turmeric, chilli and garam masala powder and mix well.

Add in chopped tomatoes and toss well. Cook this till they turn mushy.

Now add in cooked cauliflower and mix well.

Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.

Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.

Garnish with coriander leaves and serve with roti.

Corn Subji

Ingrediants:

Sweet Corn – 300 gms

Onion – 1 finely chopped

Green Chilli – 1 finely chopped

Garlic – 3 cloves grated

Coriander leaves / Cilantro – 3 tblspn

Tomato Ketchup – 2 tblspn

Chilli powder – 1 tsp

Curd – 2 tblspn

Oil- 1 tblspn

Salt to taste

Method:

Heat oil in a kadai. Add in onions, green chilli and garlic and mix well. Cook for 3 mins.

Add in sweet corn along with some water. Add salt to taste.Cover and cook till the corn is cooked and water is gone.

Add in ketchup, chilli powder, curd and mix well.

Garnish with coriander leaves .

Serve with roti.

Spinanch Gravy

Spinach - 3 cups packed ( I used Palak Keera)

Onion - 1 chopped finely

Tomato - 2 chopped finely

Cumin Seeds / Jeerakam - 1 tsp

Chilli powder - 1 tsp

Coriander powder / malli podi - 1 tblspn

Turmeric powder / Manjal podi - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Curd - 2 tblspn well beaten

Oil - 1 tblspn

Butter - 1 tblspn

Method:

Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.

Heat oil in a kadai. Add cumin and let it crackle.

Add onions and cook till golden brown.

Add in all the spice powder and mix well. Add in tomatoes and mix well.

Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.

Now add in the spinach puree and mix well. Season with salt.

Let the gravy simmer for 10-15 mins.

Switch off the stove and add in curd and mix well.

 

Serve with a blob of butter along with roti.

Aloo Channa Dry

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Methi Poori

Ingrediants:

Wheat Flour / Atta / Kothumai Mavu-2 cups

Dried Kasuri Methi Leaves – ½ cup ( You could use fresh methi leaves)

Chilli powder-1 tsp

Salt to taste

Oil – 1 tblspn + For deep frying

Water as needed

Method:

Take wheat flour, salt, kasuri methi leaves, 1 tblspn oil, chilli powder  in a mixing bowl. Mix everything with your hands.

Add water and form into a stiff and firm dough.Apply some oil over this and let it this rest for 5 min.

Form small balls out of this and roll into small circles.

Heat opil for deep frying and fry this puri on both sides till it puffs up. After you add the puri to hot oil, press it slowly with a slotted spoon to help it puff up.

Drain this in a paper towel..Serve hot with potato curry or your favorite gravy.

Palak Poori

Ingrediants:

Wheat Flour / Atta - 300 gms

Palak / Spinach - 3 cup packed

Salt to taste

Oil- 2 tblspn

Water - 1/4 cup to cook spinach

Method:

Take water in a sauce pan and bring it to boil. Add spinach and cook it for 5 mins untill it is completely wilted. Allow it to cool down and take it in a blender and make into a fine puree.

Now take flour in a bowl. Add salt and oil to it and mix well.

Add in the ground spinach slowly and mix well..Knead it well so that it forms a stiff dough. Apply few drops of oil over it so it wont dry up. Cover with a bowl and let it rest for 15 mins.

Divide the dough into equal portions and roll it into poori.

Heat oil for deep frying and fry this till it turns golden brown.

Drain and serve with poori masala.

Poori Masala

Ingrediants:

• Wheat Flour - 2 cup
• Rawa / Sooji / Semolina - 3 tblspn
• Salt to taste
• Oil- 2 tblspn
• Water as needed

 

Method:

• Take sooji in a bowl and pour some water over it. Mix it well and allow it to soak for 10 mins.
• Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.
• Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.
• Apply some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.
• Now take a portion out of the dough and spread it in to a large thin sheet.
• Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it. Do all the dough like this.
• Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden.
• Drain and serve with korma or potato masala.

Masala:-

Ingrediants:

• Potato - 3 large peeled, cubed
• Peas - 1/2 cup (I used Frozen)
• Onion - 1 large sliced thinly
• Green Chilli - 2 or to taste
• Turmeric Powder - 1 tsp
• Salt to taste

For Seasoning:

• Oil- 1 tblspn
• Mustard seeds / Kaduku - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Channa dal / kadalai paruppu - 1 tsp
• Urad dal / Ulundu - 1 tsp
• Curry leaves - 1 spring

Method:

• Start by cooking the potatoes. Take cubed potatoes in a sauce pan and cover it with water untill the potatoes are just covered . Bring it to a boil, simmer and cook for 15-20 mins untill the potatoes are cooked completely. If there is so much water, you can drain, or keep it as it is..
• Heat oil in a kadai and add all the seasoning ingrediants. Fry it for 1 min.
• Now add in onions, green chilli, salt and turmeric and mix well. Cover and cook till it gets translucent..It will take around 5 mins.
• Now add in the peas and mix well. Add in cooked potatoes along with any water in it.
• Use a wooden spoon and start mashing the potatoes till it get the right consistency.Simmer it for 5 mins.
• Serve it with poori.

 

Dry Potato Fry

Ingredients:

Potatoes – 5 medium size peeled and cut into wedges

Onion – 1 sliced

Green Chilli – 1

Cumin Seeds / Jeerakam – 1 tsp

Chilli Powder – 1 tsp

Coriander Powder / Malli Podi – 1 tblspn

Turmeric Powder / Manjal Podi – 1 tsp

Amchoor Powder / Dry Mango Powder – 1 tsp

Black Pepper Powder – 1 tsp

Salt to taste

Oil- 2 tblspn

Coriander Leaves / Cialntro for garnishing

Method:

Add cut up potatoes into salted water and cook for 10 mins. Drain them and set aside.

Heat oil in a kadai. Add in cumin seeds, Turmeric powder and mix well.

Add onions and green chillies and mix well.Add salt, chilli powder, coriander powder, pepper powder and dry mango powder. Mix well.

Add in boiled potatoes and toss well.

Simmer the flame and cook for 20-25 mins tossing often untill the potatoes turn crispy around the sides.

Garnish with cilantro and serve with rice.

Vegetable Noodles

Ingrediants:

• Instant Noodles of your Choice
• Vegetables of your choice – 2 cups (I used carrot,capsicum,peas,tomato and potato)
• Spices of your choice – 1 tsp each ( I used turmeric,garam masala,coriander,cumin,salt)
• Soya Sauce – to taste
• Spice Packet included in the noodles
• Water to cook noodles and to cook veggies
• Oil – 2 tblspn

Method:

• Boil lots of water in a sauce pan. Add noodles packet in that water and cook exactly till the time given in the packet.
• Drain it in a colander and rinse well with lots of water, This removes the excess starch from the noodles.
• Now drizzle a tblspn of oil and toss well so that the noodles don’t stick with each other.
• Heat 1 tblspn of oil in a kadai and add fennel seeds in this. Now add all vegetables in this and sauté for 5 mins.
• Add a splash of water and cover the kadai and simmer for 10-15 mins untill the veggies are cooked.
• Now add all the spice powder and the masala packet which is inside the noodles and mix well.
• This mixture should have a little water in this so that it coats all noodles strands.
• Add some soy sauce in this and mix well.Immediately add the noodles in this and toss well.
• Cook for 2 mins and serve hot in a bowl with a fork.

Capsicum Fried Rice

Adapted from yummytummyaarthi.com

Fried Rice is my absolute favorite one..I make it often in my house, but use a whole lot of different vegetables in it..

Ingredients:

• Basmati Rice – 1 cup cooked 
• Capsicum- 1 large sliced
• Peas – 1 cup ( I used frozen)
• Onion- 1 large sliced
• Oil- 1 Tblsp
• Chilli Flakes - 1 Tbsp
• Salt to taste

Method:

• Heat oil in a Kadai. 
• Add onions. Sauté on high heat for a  min.
• Add in capsicum and peas and mix well. Saute on high heat for 3 mins.
• Add in salt and Chilli Flakes and mix well.
• Add in rice and toss well. 
• Garnish with Coriander Leaves and Serve

Kothu Paratha

Kothu Parota is a common and famous recipe found in all street foods stalls and also in big restaurant..To be frank it is a must have menu in all menu cards here…It is one of my favorite one too..The cool thing about this is you can do it in anyway you like..

Ingredients:

Paratha / Parota – 3 chopped

Onion- 1 chopped finely

Capsicum( I used red, green and yellow) – 1 cup

Peas – ½ cup( I used frozen)

Fennel Seeds / Saunf / Sombu -1 tblspn

Chilli powder – 1 tsp

Coriander powder /malli podi – 1 tblspn

Garam masala powder – 1 tsp

Tomato Ketchup – 1 tblspn or to taste

Soy Sauce – 1 tsp or to taste

Salt to taste

Oil – 1 tblspn

Coriander leaves for garnishing

Method:

Heat oil in a kadai. Add fennel seeds and allow them to pop.

Add onions, capsicum and mix well..Cook them for 2 mins.

Add salt, chilli powder, coriander powder, garam masala powder and mix well.

Add frozen peas and toss well. Cook for 2 mins.

Add tomato ketchup, soya sauce and mix well. Add in parota and mix well.

Once everything is mixed, take a sharp edge steel cup and pree it against the parota to make them smaller and this process is actually the kothu part.

Garnish with coriander leaves and serve hot.

Dry Garlic Chutney

Ingrediants:

Garlic – 10 cloves

Dessicated Coconut / Dry Coconut / Kopara – ½ cup

Chilli Powder -2 tblspn

Coriander Powder / Malli Podi -1 tsp

Tamarind paste – 2 tsp

Oil-1 tsp

Salt to taste

Method:

Take everything in a blender and blend it coarsely.

Remove this and store it in a air tight container..You can use this as a sidedish for idlis, dosas and many more..

Keep it in the freezer for more than a month.

Cauliflower Pepper Fry

Cauliflower is one among my favorite veggies and i love to have this with simple rasam and rice and even as a side dish for chapathis too. Being bored with the usual Cauliflower Curry i was thinking to make some different with cauliflower and tried out cauliflower curry using freshly ground pepper. It turned amazing well

Ingredients:-

1. Cauliflower - 1 Medium Size
2. Onion - 1
3. Ginger Garlic Paste - 1/2 Tsp (Optional)
4. Black Pepper - 3/4 Tsp
5. Cumin Seeds - 1/2 Tsp
6. Salt - To Taste
7. Turmeric powder - a pinch
8. Oil - 1 Tbsp

Method:-

• Wash the cauliflower and cut them into small florets.
• Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
• Sauté for a while and add the onions and sauté till they become translucent.
• Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
•   Add this to the cauliflower and add salt and turmeric powder.
• Sprinkle little water and cook the florets become soft.
• Switch off the flame once it is done.
• Serve hot with rasam rice or sambar rice. Even this will taste yum with roti also

Note:-

• As my parents are not so comfortable with garlic smell, i usually omit the ginger garlic paste. 

• I added 3/4 spoon of pepper powder, as my hubby is not comfortable with pepper taste. you can increase/decrease the pepper powder according to your taste