Muringa Leaves Curry

 2 cups of muringa leaves(Drumstick leaves)

• Wash well by soaking in water for 2 or three times.
• Strain it.

• 1 cup coconut granted
• 2 tbsp cooked rice( if you need to thick gravy) optional
• 2 tbsp coriander  powder
• 1 tbsp chilli powder
• 1 tsp turmeric powder
• 2 or 3 small onion
• 1 green chillie
• 2 pods of garlic
• Grind all the above ingredients.
• To a fine paste.

• 2 tbsp oil
• Salt to taste
• Heat oil.
• Add the strained leaves and fry for few minutes.

• Add the grind paste , 1/2 cup of water into the paste grinder and pour in the pot.
• Add salt as needed.

• Cook on slow flame until it is well boiled.

Enjoy Cooking 

S

Aloo Palak Gravy

•  2 potatoes 
• Clean and cut the potatoes.
• Cook and drain the water out.
• Keep it aside.

• 1 bunch of spinach
• Soak the spinach in vinegar water before washing.
• Boil water and then add the spinach. 
• Boil of 2 minutes.
• Transfer the the leaves into cold water and keep in it for few minutes(This process is called blanching)
• Strain the spinach and keep it aside.

• 5 garlic cloves
• 1 small piece ginger
• 5 cashew nuts
• 3 green chillies
• Grind the spinach with garlic, ginger, green chillies and cashew into a smooth puree.

• 1 tbsp oil
• 1 small cinnamon stick
• 1 bay leaves
• 1 medium onion chopped
• Heat oil.
• Add cinnamon, bay leave.
• Add onion and cook until it turns soft golden brown.
• Add the boiled potatoes cut into small pieces.
• Now add the spinach puree with 1/2 cup of water.

• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp jeera powder
• Add turmeric ,coriander and jeera powder into it.
• Cover and cook for few minutes.

• 1 tbsp kastori methi
• 1 tsp garam masala
• Add the crushed katori methi and garam masala.
• Salt to taste
• Cover and cook for few minutes.

Serve hot with roti.

Enjoy Cooking

S

Kadla Masala Curry

•  1 cup brown chana
• Soak chana overnight.

• 1 small onion
• 1 small tomato
• 1 tsp coconut oil
• salt.
• Wash the chana.
• In a insta pot or cooker add the chana, onion, tomato, oil and salt.
• Cook for 5 whistles of a cooker.
• keep it aside.

• 1 small ginger
• 4 cloves of garlic
• 1 tsp fennel seeds
• 1/2 tsp pepper
• Crush the above ingredients.

• 2 tbsp oil or coconut oil
• Heat oil in a pot.
• Add the crushed ingredients.
• Saute for a minute.

• 1 big onion
• Chop the onion.
• Add into pot.
• Saute until brown in color.

• 2 green chillies
• 2 string of curry leaves.
• Add green chillies and curry leaves into it .
• Saute for few minutes.

• 1 tbsp chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder 
• 1/2 tsp gram masala
• Add chilly, turmeric, coriander and gram masala powder.
• Fry for few minutes.
• Add 1/4 cup water and simmer for sometime.

• 1 medium tomato
• Pulse it in a chopper
• Add into the pot.
• Cover the pot and cook until tomato are mixed into the masala well.

• From the cooked chana in the cooker take 3 tbsp of chana and grind it into a paste.

• Add it into the masala along with chana gravy.

• Allow it boil or until it thickness the gravy.

• Add a tsp of pepper if needed.

• For seasoning
• 5 small onions
• oil
• curry leaves.
• Heat oil.
• Add the sliced small onion.
• Add curry leaves.
• Fry until onions turns brown.

• Pour it into the chana masala.

• Close the lid for 5 minutes.

Enjoy Cooking 

S

Ripe Mango curry /Pazham manga curry

Ingredients:

• 2 ripe mangoes
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/4  of coconut scrape
• 1/2 tsp cumin 
• 3 tbsp curd
• 1/2 tsp fenugreek powder
• 1 tbsp coconut oil
• 1tsp mustard
• 1 dry red chilli cut into 2
• curry leaves
• salt to taste.

Method:

• In a pan cook the ripe mangoes, chilli powder ,turmeric powder and salt with 2 cups of water.
• Grind the coconut and cumin to fine paste.
• Add the coconut paste once the water has reduced to half of the quantity.
• Then add the curd.
• Do not over cook , just seamer.
• Allow it cool and then sprinkle fenugreek powder over it.
• Remove from the heat.
• In a pan heat the oil.
• Add curry leaves, mustard and red chillies.
• Pour the oil mix over the mango curry.

Enjoy Cooking

S

Recipe source :http://www.cheenachatti.com

Bitter Gourd fry

Bitter Gourd is a simple recipe made from bitter gourd and some spices

• Wash 3 bitter gourd.
• Slice them.
• Marinate with salt, 1/2 tsp turmeric powder, 1/2 tsp methi powder, 1/2 tsp jeera powder and 1 tsp chili powder.
• Mix well and keep aside.
• Heat 1 tbsp oil in a pan.
• Add mustard(1/4 tsp), cumin seed(1/4tsp) and curry leaves.
• Once the mustard pops.
• Add the bitter gourd and 1 tbsp of water.
• Saute until bitter gourd turns brown on a medium flame.
• Serve bitter gourd with white rice and dal.

Carrot Thoran

Ingredients:

• 2 carrot 
• 1 small onion chopped
• 2 green chillies chopped
• 2 tbsp coconut
• 1/2 tsp turmeric 
• salt to taste
• 4 curry leaves
• Oil
• Mustard a little

-----------------------------------------------------------------------------------------

Method:

Mix all the ingredients except oil and mustard.

And keep aside.

Heat oil in pan.

Add mustard , once it starts to break.

Add the mixture and mix well.

Keep in a very slow flame & covered.

Once it get cooked, off the flame.

Enjoy cooking

S

 

Green Beans and Sprouted lentils Thoran

Ingredients:

• 250grams Green beans (Green beans is also know as french beans.)
• 250 grams sprouted lentils
• 1/2 onion chopped
• 1 tbsp tomtoe chopped
• 1 tbsp sambar powder
• salt to taste
• curry leaves
• mustard seeds
• oil

-------------------------------------------------------------------------------------------------------------------------Method:

1. Clean the beans and cut them to 1 inch long.
2. Wash spouted lentils well in water and drain it.
3. Heat oil in wok and add mustard seeds.
4. When they pop add onion and tomatoe and fry for 2 minutes.
5. Add samabar powder and fry for few minutes.
6. Add green beans,sprouted lentils, salt and mix well.
7. Add 1/2 cup water.
8. Cook it covered until it is dry and beans are cooked.
9. Serve warm with rice.

-------------------------------------------------------------------------------------------------------------------------

Enjoy cooking

S

My lunch .... on one of 365 days.!!

I am just being lazy.... and the fact my dishwasher having a problem and after buying a new one .... my bad luck.. what would I say...the end result of toooooo much of research .... Bosch ...:(  now since its back in place..  Wish I have a chance to give a feedback of Bosch workshop of this place ..........

As for the lunch I cooked rice , yam curry  and Bitter Gourd thoran...and to end it with a scoop of London diary ice-cream...:)

Yam Curry

• 200 grams yam
• 1/2 coconut
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp chopped onion
• 1 tsp aniseed
• 1/4 tsp  mustard seed
• 1 spring curry leaves
• 1 tbsp oil ( used coconut oil)
• salt to taste

Method:

Peel and cut the yam into pieces and wash.

Cook the yam with coriander powder, chilli powder and turmeric powder.

Heat 1 tsp oil in a kadai and roast the coconut with aniseed to a golden brown.

Remove from the fire and grind to a smooth paste.

Mix with a little water and add to a cooked yam.

Add salt to taste.

Heat the remaining oil.

Add mustard.

When it crackles add the chopped onion.

Fry the onion to a golden brown.

Pour it onto the curry.

Add curry leaves.

Simmer and remove from the fire.

Bitter Gourd Sir Fry (or Thoran)

• 1 medium sized bitter gourd
• 1/2 onion
• 1/2 tomato chopped
• 1 tsp  chilly powder
• 1 tbsp coconut
• salt to taste
• Oil as needed

Method:

Slice the onions and bitter gourd as fine as you.

In a pan heat oil , add onion and tomato and fry for a minute.

Then add bitter gourd , coconut , chilly powder and salt.

And fry for a minute. 

And 1/2 cup of water cook until it is well done. 

As dry as you want.