Beerakaya Gutti Kura/ Beerakaya curry

Ingredients
-----------
Beerakaya - 2 medium size, skin removed
Onion - 1 medium size nicely chopped
Oil as required
Salt as per taste
Tamarind paste - 1 tsp

For Roasting
------------
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Red chillies - 4 to 5

Coriander seeds - 1 tsp
Sesame seeds - 3 tbsp

Method:-
----------
1.Slit the vegetable into four sides perpendicularly. Check the below image.

2. Spray some oil in a pan and roast each item seperately mentioned under roasting. Cool them and grind these with tamarind, onion and salt. Dont add water.
3.Stuff the paste into these. Heat some oil in a pan. Add these to it and cook with the lid closed for 2 to 3 minutes under medium flame.
4.Remove the lid and turn the pieces so that it cooks evenly. Cook them for another 15 minutes until they are totally cooked.

Note:-
------

1. This is a good as it is. If there is any stuffing left, or you want to have the curry like a gravy, take an another pan, add some oil, add curry leaves, and once they are changing color, add the stuffing. Now add some water and let it cook until the oil oozes out.

2. Now switch of the flame and place above made beerakaya into the sauce and garnish with coriander leaves.

Brinjal Curry

“Truly great friends are hard to find, difficult to leave, and impossible to forget.”

Ingredients:-
------------
Brinjal - 250 gms (length wise thinly sliced )
Onions - 2 (chopped) + 1 (coarsely grind)
ginger-garlic paste - 1 tsp
Green chillies - 4 to 5 (make paste along with 2 strings of coriander leaves)
Methi leaves - 1/2 bunch
Turmeric powder - 1tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
oil as required
Salt as per taste
Coriander powder - 1 tsp
Garam masala - 1 tsp

Method:-
----------
1. Heat oil in a pan. Add cumin seeds, Mustard seeds, urad dal. Once they are turning brown add coarsely ground onions, let them fry nicely for 2 minutes. Now add chopped onions and fy them for 3to 4 minutes.
2. Add ginger-garlic paste, turmeric powder,Methi leaves, garam masala and coriander powder.
3. Fry them nicely for 5 minutes on a low to medium flame. Now add brinjal and cook them for 12 to 15 minutes on medium flame with lid closed and stirring in between so that they wont stick and burn.
4. Once they are almost cooked , add salt and green chilli paste. Now cook uncovered for 8 to 10 minutes on low flame.
5.Serve hot with rice.

Note:-
-------
1. Dont stir many times .It will become too mushy.

Tomato Dal / Tomato Pappu

" Develop the winning edge; small differences in your performance can lead to large differences in your results."

Ingredients:-


Tomato - 2 (Medium-size)
Tuvar dal - 1 cup
Ginger-garlic paste - 1/2 tsp
Salt as per taste
Red-chilli powder (as required)
Green-chilles - 5 to 6
Turmeric powder - 1/2 tsp
Tamarind paste - 1/2 tsp
Water - 1 cup

For Seasoning/tempering:-
Oil
Cumin seeds
Mustard seeds
Urad dal
Curry leaves


Method:-
1. Clean the dal. Add tomatoes, ginger-garlic paste, cumin seeds, water,green-chilles and turmeric powder.Pressure cook the dal for 3 to 4 whistels or until the dal is cooked.
2. Once it is cooked, add tamarind paste, salt and red chilli powder according to your taste buds.
3. Now take a small pan for tempering. Add some oil, add all the ingredients under tempering. Once they are turning brown , add to the above dal.
4. Now cook the dal for 2 to 3 minutes on a medium heat. Serve with roti or rice of ur choice.

Note:-
1. Some people like the tempering with ghee.
2. You can avoid the tamarind paste, if the tomatoes are too tangy.

Fish Fry

Todays receipe is Fish fry. Its simple and delicious.

Ingredients
-----------
Cat fish - Medium size thin slices 6 to 7 pieces
Ginger-garlic paste - 1 tbsp
Lemons - 2 (Squeeze the juice out of it and keep that aside.)
Salt - as required
Pepper powder - 1/2 tsp
Red chilli powder - 11/2 tsp
Oil as required.
Tandoori masala - 1/2 tbsp
Food color - Red(Optional)

Method:-
---------
1.First of all clean the fish. Marinade the fish with salt, red chilli powder, ginger-garlic paste, turmeric powder, oil , pepper powder,food color,tandoori masala . Cover it and Refrigerate for an hour.
2. Heat a non-stick pan. Since you have added oil, just rub little amount of oil on the pan. Now place the pieces one by one and fry on low to medium flame for 15 to 20 minutes.
3. Once it is nicely roasted that is when it is turned to brown, turn to the other side and roast for 10 to 15 minutes. Flip them gently and carefully.
4. Serve hot with rice or roti.

Note:-
------
1. Adding color gives a pleasant look/ restaurant look. This will great as an appetizers or like a side dish for main course.

RASAM

"You block your dream when you allow your fear to grow bigger than your faith" 

Ingredients

-----------

Tomatoes - 2 (nicely riped Medium size which is boiled and mashed)

Onions - 1 medium

Curry leaves - 5 to 6

Turmeric powder - 1/2 tsp

Tamarind paste - 1 tsp

Red-chilli powder as required

Coriander leaves -2 tsp

Salt as required

Pepper powder - 1 tsp

Crushed garlic - 3

Oil

For Seasoning/Tempering

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

Cumin seeds - 1 tsp

Mustard seeds - 1 tsp

Red Chillies - 3 to 4

Method:-

---------

1. Take a pan. Add some oil, when it is hot add cumin seeds, mustard seeds, red chilies and curry leaves. 

2. Now add chopped onions and coriander leaves. Once they are turning golden yellow colour add garlic. Fry nicely for 2 to 3 minutes.

3. Now add turmeric powder. Now add tomatoes and  tamarind paste and let them cook for 3 to 4 minutes. Add little amount of water . 

4. Now add salt, pepper powder and red-chilli powder as required. Let it cook for 3 to 4 minutes on medium heat. 

5. If required make the adjustments.  When you get nice aroma, remove from flame. Serve it rice and papad.

Note:-

1.If you dont like the tangyness, you can add a little amount of Jaggery.

2.You can also add rasam powder, if you like. But this version is without rasam powder still it tastes good. 

Tomato and moong dal curry

"Destiny is not a matter of chance, it is a matter of choice; it is not a thing to be waited for, it is a thing to be achieved." 


Todays receipe is a simple dish which we often make as a curry when we have chapati or roti.

Ingredients
-----------
Moong dal - 1 cup
Tomatoes - 2 (Medium)
Green chillies - 5 to 6
Curry leaves - 5 to 6
Ginger-garlic paste - 1 tbsp
Red-chilli powder(optional)
Salt as required
Oil

For Seasoning/Tempering
--------------------------
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Red chillies - 5 to 6

Method:-
---------
1. Wash the moong dal and keep it aside.
2. Heat oil in a pan. All the ingredients mentioned under seasoning one- by one. When they are truning golden brown, add ginger-garlic paste, curry leaves and green chilles. Fry them nicely under medium flame for 2 to 3 minutes.
3. Now add moong dal. Fry the moong dal under low flame until it is golden brown. Now add tomatoes and close the lid. Cook for 2 to 3 minutes.
4. Mix nicely and add water as needed. Close the lid and cook the dal until it is nicely cooked and there is no water left. Now add the salt and check the spices.

5. Garnish with coriander leaves.

Goruchikkudu curry

In order to succeed you must fail, so that you know what not to do the next time. 


Todays receipe is goruchikkudu curry.

Ingredients
Goruchikkudu - 500 gms
Onion - 1 (medium nicely chopped)
green chillies - 5 to 6 (cut long)
Curry leaves - 4 to 5
Salt to taste
Red chilli as per required
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Oil
Water as required.


For seasoning/tempering

Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Turmeric powder - 1 tsp
Asafoetida/ Hing - 1/4 tsp (optional)

Method
1. Wash the goruchikkudu and chop them.
2. Heat some oil in a pan and add all the ingredients mentioned under the seasoning. When they start to change the color. Add onions.
3.When they start to change the color to golden brown, add ginger-garlic paste, curry leaves, green chillies.
Fry them nicely for 2 to 3 minutes.
4. Now add goruchikkudu, coriander powder and mix them well. Close the lid and Cook for 4 to 5 minutes under medium flame.
5. Now add water to the above around 2 cups and cook until it is cooked. Add salt and red chilli powder(if required).
6. Close the lid and cook for 2 to 3 minutes.If any water still remains, cook until there is no water.
7.Serve hot with rice or roti.

Note:-
1. Its upto you to add green chillies or not. I have mentioned to cut the green chillies long. Its because when you cook since both of them i mean to say the vegetable and chillies resemble same color, while eating you may have a chance to bite the green chillies. Instead you can use red chillies.
2. You can also cook the goruchikkudu in the microwave until it is 3/4 cooked. The procedure is the same except you have to eliminate the addition of water again.
3. There are several versions to prepare this curry. This is one of the version. I will try to blog other versions too.

Dosakaya Pappu/yellow cucumber dal/

Love has nothing to do with what you are expecting to get — only what you are expecting to give — which is everything. What you will receive in return varies. But it really has no connection with what you give. You give because you love and cannot help giving.

Todays receipe is yellow cucumber dal or dosakaya pappu.

Ingredients
-----------
Dosakaya - 1 small to medium size(Skin should be peeled and chopped in to small pieces)
Green chillies - 5 to 6 (Adjust according to your spice)
Turmeric powder - 1/2 tsp
Ginger-garlic paste - 1/2 tsp
Toor dal - 1/2 cup
Tamarind paste - 1/2 tsp
Salt as per taste
Red chilli powder (optional)
Oil

For Seasoning/tempering
-------------------------
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Garlic - nicely chooped
Red chillies - 2 to 3
Turmeric powder - 1/2 tsp
Curry leaves - 4 to 5

Method:-
---------
1. Take a pressure pan and wash the toor dal.To this dal add green chillies, cumin seeds, turmeric powder and ginger-garlic paste.Take a bowl and put the nicely chopped dosakaya pieces in it. Place the bowl in the center. As shown in below picture.

2.Pressure cook the dal for 3 to 4 whistles. Cook and remove the lid.
3. Mash the dal nicely. To this add salt and if required add red chilli powder. Add Tamarind paste and mix well.
4.Now Take a kadai. Add some oil. when it is hot, add cumin seeds, mustard seeds. When they start to crackle add garlic, red-chillies and curry leaves.
5. When they start to change color, add the cooked yellow cucumber/ dosakaya and fry nicely for a minute.
Now add the mash dal.
6. Boil it for a minute. Serve with roti or rice of your choice.

Note:-
1. After peeling the skin of the dosakaya, and before adding to the dal check the dosakaya pieces. When you bite, if it is sour / sweet/ tasteless its ok to add. If it is bitter it is better to avoid otherwise whole dal would taste bitter.

2. You can add tomatoes, or onions . Its upto you. No rules. In the above dal there are no tomatoes and onions.

French Beans curry

If you don't get everything you want, think of the things you don't get that you don't want.  ~Oscar Wilde


Todays receipe is a simple one. It is French beans curry.

Ingredients

French beans - 500 gms ( nicely chopped and washed)
Onions - 1 medium
Salt as per taste
Ginger and garlic paste - 1 tsp
Red chilli powder as per taste
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala powder - 1 tsp
Coriander leaves to garnish
Coconut powder - 1 tbsp
Water as required.
Oil as required

For Seasoning/Tadka

Cumin seeds
Mustard seeds
Urad dal

Method

1. Take a pressure pan. Add a tbsp of oil. Now add all the ingredients under tempering.
2. When they start to turn golden brown, now add ginger-garlic paste. Fry nicely for 2 min. Now add finely chopped onions. Fry them until they are golden brown.
3. Now add french beans. Fry them for 2 minutes. Now add coriander powder, cumin powder, garam masala. Mix them well and add some water. Close the lid and pressure cook for 2 to 3 whistles.
4. Turn off the heat and cool. Remove the lid and if you see any water, cook till the water is evaporated.
5. Now add salt and red chilli powder. Cook for 2 minutes and add coconut powder. Mix it well. Turn off the  heat and garnish with coriander leaves.

Note:-
I always feel better cooking food in pressure cooker. Pressure cooker cooking is time saving, less oil consumption and easy cooking.

Mutton Curry

"When you consistently maintain a positive frame of mind, you'll become known as a problem-solver rather than a complainer. People avoid complainers. They seek out problem-solvers." - Joseph Somerville


Todays recipe is Mutton Curry. It is simple and delicious. I used the onion paste for the gravy consistency. I used it as a secret ingredient in the curry. I made slight difference in the way i usually cook the curry. Lets see the details

Ingredients


Mutton - 500 gms
Tomato -1 medium size(half finely chopped)
Onion - 2 medium size
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ginger-garlic paste - 1tbsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp
Red chilli powder as required
Salt as required
Curry leave - 1 string
Water - 2 cups
Oil as required

Method


1. Wash the Mutton and marinate the mutton with salt, red chilli powder and ginger-garlic paste.
2. Pressure cook the mutton with water for about 6-7 whistels. The mutton should be 97% cooked. Once it is cooled, separate the mutton and the water. Don't throw the water. We will use the water.
3. Now Out of 2 onions , 1 onion chop into fine pieces and the other cut into 4 pieces and grind like a coarse paste. Make sure it is not too watery.
4. Add some Oil in a pan. Add onions,curry leaves and the paste.Once they are turning light brown, add turmeric powder, ginger-garlic paste, coriander powder, cumin powder, pepper powder. Mix them well.
5. Add roasting it for 1-2 minutes, add the tomatoes. The tomatoes should cook nicely. It make take nearly 5 minutes.
6. Now add the cooked mutton and roast it for 5 minutes. Now add the water and check the spices. Adjust the spice levels according to one's taste.
7. Let it cook until the mutton is totally cooked and the oil separates. Garnish with the coriander leaves.
8.Serve with roti or rice of your choice.

Basic lamb Curry

"Work joyfully and peacefully, knowing that right thoughts and right efforts will inevitably bring about right results." - James Allen 


Todays recipe is basic lamb curry. I am cooking Mutton than lamb. Both comes under red meat category. This curry was made in a potluck party where only husbands are made to cook the curry. Thanks for vah chef who made the curry and put the video in his site. This made easy for those husbands to choose the curries and make whatever they feel comfortable. It tasted so nice so i thought to write about the recipe in my blog. I made few changes for the curry. There are certain restrictions like I want to have more gravy and my husband does not like to have the whole spices coming in between whenever he is eating so i prefer to use the garam masala which i make whenever i find time. I will also blog them under spice powders sometime. The link for the basic lamb curry is as follows http://vahrehvah.com/popvideo.php?recipe_id=3263

Ingredients


Mutton - 1/2 kg or 500 gms
Onions - 3
Green chilles - 4 ( as per ones taste)
Coriander leaves - 1/2 cup
Coconut powder - 1 tbsp
Ginger-garlic paste - 1tbsp
Mint leaves - 1 string
Turmeric powder - 1 tsp
Red chilli powder as per taste
Salt as per taste
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Pepper powder - 1 tsp
Oil

Method


1. Since i want to have gravy consistency more, what i did is i chopped the onions(2) in to fine pieces. heat a pan and fried the onions till they are golder brown. Then once they are cool, I made them into fine paste.
2. After that I marinated the mutton with salt, red-chilli powder, Ginger-garlic paste and kept them aside.
3. Heat the pan preferably a pressure pan, add some oil, when it is hot, add the remaining chopped onions, once they are turning into golden brown add turmeric powder and fry them nicely. Now add the marinated mutton to the pan.
4. Fry them nicely under medium heat for about 5 minutes with lid closed.
5. Now add garam masala powder, cumin powder, coriander powder, green chillies and mint .Mix them well and fry for a minute more.
6. Now Pressure cook the mutton until 5 to 6 whistels. Once it is cool, check the mutton if it is hard again cook for 2 whistles. Continue the process till the mutton is cooked.Please dont over cook.
7. Once it is cooked, add pepper powder, coconut powder, coriander leaves and cook for 2 minutes and switch of the flame.
8. Serve with roti or rice.

Tomato curry

Nobody cares if you can't dance well. Just get up and dance. Great dancers are not great because of their technique, they are great because of their passion. - Martha Graham


Yesterday I have prepared the tomato curry. It was smelling so good.. I thought to blog the curry but could not do that as i thought i will taste it and then i will blog the curry... so in the morning the first thing i have done is blogging the curry. It is a simple curry which we make quite a many times at home... my version is pressure cooker version..

Ingredients

Tomatoes - 4 (medium sized nicely chopped)

Onions  - 2  (nicely chopped)

Green chillies - 4

Green Peas - 2 tbsp

Methi leaves - 1/4 cup

Coriander leaves - 1/2 cup

Curry leaves - a string

Turmeric powder - 1/4 tsp

Cumin seeds - 1 tsp

Salt as per taste

Red chilli powder - as per taste

Ginger - garlic paste - 1 tsp

Garam masala powder - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Water - 1 1/2 cup

Coriander powder (Roast) - 1 tsp

Oil - 1 tbsp 

Method 

1. Heat the oil in the pressure cooker . When hot add the cumin seeds. Once the cumin seeds are getting fried, add the onions. Once they are slightly changing colour, add ginger-garlic paste.

2. After roasting for 2-3 minutes on a medium heat , add green chillies, curry leaves, methi leaves, coriander leaves, cumin powder, garam masala powder,coriander powder.

3. Cook with the lid close and in between mixing for about 3-4 minutes. Now add the tomatoes. Let the tomatoes nicely cook.Add the salt and red chilli powder. 

4. Once the tomatoes are nicely cooked, add water and keep the whistle and pressure cook until 3 to 4 whisteles. 

5. Once cool, remove the lid and check the consistency of salt and pepper and adjust according to ones taste buds. Now add the green peas and cook until they are cooked. 

6. If you want the curry to have like a liquid consistency. You can let it be as it is. Other wise cook under medium flame until it thickens. 

Capsicum tomato curry

Follow your instincts. That's where true wisdom manifests itself. ~ Oprah Winfrey

This recipe i prepared like a side dish for Egg pulao. Intially I thought make some kurma type for the pulao. But I dont have those ingredients. When i opened my fridge, i took note of vegetables and searched for the recipes.I came across capsicum tomato curry from the following site http://www.sailusfood.com/2010/05/24/capsicum-tomato-curry/. So I thought to give a shot. It is so nice. After i made the curry, immediately i left the comment on the sailus page.

Ingredients

~~~~~~~

Capsicum - 1 ( chopped length wise)

Tomato - 1 ( nicely chopped)

Onion - 1 (nicely chopped)

Ginger-garlic paste - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1/4 tsp

Garam masala powder - 1/4 tsp

Roasted Peanut powder - 1 tbsp

Roasted Sesame powder - 1 tbsp

Coriander leaves for garnishing

Water - 1 cup

Cumin seeds - 1 tsp

Oil

Salt to taste

Red chilli powder as per taste

Method

~~~~~

1. Heat oil in the pan. Add some cumin seeds. Once they are roasted, add onions. When they are trying to change colour, add turmeric , ginger-garlic paste and fry nicely.

2. Now add capsium and fry nicely. After a minute add tomatoes to it and let it cook without lid until they are nicely cooked. Now salt, red chilli powder, coriander powder, garam masala powder and mix nicely. Let it cooked for 5 - 6 minutes on a medium flame.

3.Once they are nicely cooked, add water to it and cook for another 10 minutes or until  you see the gravy thickens.

4. Now add the roasted groundnut and sesame powder and cook for 5 more minutes more.

5. Later switch off the flame and garnish with coriander leaves. It goes well with rice or chapatis..

Egg Curry

"When the going gets tough, the tough get going." - Joseph Kennedy

Todays recipe is egg curry which my mom prepares whenever guests arrive and there is no other meat item at home to prepare. It prepares so easily and tastes good with puri and chapati even rice too. Sometimes when my mom makes puri, if its not a chicken curry then i would ask my mom to prepare egg curry. Also, my husband he likes egg so much. Today its raining so much and when i think of what curry to make?... I thought why don't i make egg curry. However the curry is made, my husband says nothing can beat the egg curry. My niece had tried her first curry by making egg curry. I have seen a little chef in her and thought for a second, I made this curry many a times and this curry is so delicious than mine,... you know what the secret is ... note down the recipe with all the ingredients and read the method and trust your instincts thats it... you are not wrong

Ingredients

Eggs - 3
Onions - 2 medium sized nicely thinly sliced
Salt to taste
Ginger-garlic paste - 1 tbsp
Coriander Powder - 1 tsp
Chilli powder as per taste
Curry leaves
Turmeric powder - 1 tsp
Cumin seeds
Oil

Method:-

1. Heat the oil in a pan, Add cumin seeds when it is hot. Then add onions nicely and niely fry on medium heat for 2 minutes.
2. Now add ginger-garlic paste, curry leaves, turmeric powder and mix them well. Now when you find the onions are changing colour to light brown , add salt and red chili powder. Intially add less and you can adjust the level at the end.
3. Mix nicely and fry for a minute and bring whole onion mixture at the center and beat the egg on the mixture and keep the lid and let it cook for 5 minutes. in between check so that its not burning. you can also reduce the time if you think its burning.
4. Now its half cooked and you can turn nicely, if you want your egg pieces to appear big dont mix so much if you dont, you can mix.
5. Keep the lid and cook for more time. Now when its cooked, you can check the salt and chilli. If less you can add as per taste.
6. Now once done, switch off the flame and atlast garnish with coriander powder.

Cauliflower curry with Peas

If you have a positive attitude and constantly strive to give your best effort, eventually you will overcome your immediate problems and find you are ready for greater challenges. - Pat Riley

Todays recipe is cauliflower curry. My husband usually likes the hyderabadi style of cooking. While I was cooking this cauliflower dish, few of my friends told me variety of dishes with cauliflower. One of the dishes includes cauliflower and tomato, I thought why dont I try the same dish using Peas. So here is the version of cauliflower with peas curry tried and tested in my kitchen.

Ingredients

Cauliflower - 1
Ginger garlic paste - 1tbsp
Cumin seeds - 1tsp
Turmeric powder - 1 tsp
Onion (Small to medium) - 1 ( nicely chopped)
Peas - 1/2 cup
Methi leaves - 2 tbsps
Coconut powder - 1 tbsp
Coriander powder - 1tbsp
Red Chilli powder as per taste
Salt as per taste

Method

1. Wash the cauliflower and chop them like florets and keep them aside.
2. Heat some oil in a pan. Add cumin seeds, once they are nicely roasted add ginger-garlic paste. Once the paste is nicely fried, add chopped onions.
3. Once the onions are nicely brown, add methi leaves, add turmeric powder. Now add the cauliflower. Add
salt and red chilli powder and close the lid. Cook them on medium heat.
4. After 7-8 minutes, check the cauliflower . When the cauliflower is Half-cooked, Add the peas to it and close the lid.
5. After 2 minutes, add coconut powder and coriander powder to the dish. Let them cook with the lid closed.
6. Dont mix too much, Otherwise the curry becomes mushy.
7. Check the florets and peas , If they are cooked switch of the flame.

Zuchini dal

Ability is what you're capable of doing. Motivation determines what you do. Attitude determines how well you do it. - Lou Holtz

Whenever I happen to go to vegetable market, I used to wonder how to cook zuchini, especially using zuchini in the Indian cooking. Atlast, I took the courage and brought the zuchini home. I decided to make zuchini dal as i was missing dosakaya (cucumber pickle). The dal came out well, worth a try different from other dals.

Ingredients


Moong dal - 3/4 cup
Zuchini - 1 (peeled and chopped into small pieces)
Tuvar/ Toor dal - 1/4 cup
Tomato - 1 (chopped)
Tamarind - 1 inch( Soak it and extract the juice from that)
Garlic cloves - 4
Cumin powder - 1/2 tsp
Green chillies - 5 ( chopped into small pieces). This is according to ones spice level.
Coriander leaves to garnish
Salt to taste
Onion - small (chopped)

For Seasoning


Oil - 1tbsp
Cumin seeds - 1tsp
Mustard seeds - 1tsp
Red chillies -1 medium size
Hing or asafaetodia a pinch
Turmeric powder - 1 tsp

Method:-
Wash the 2 dals above mentioned and add pinch of turmeric powder, cumin powder, garlic cloves , green chilles. Pressure cook the dal until the dal is cooked and is soft.
Now heat some oil in a pan. Add the seasoning, Add chopped onions. When they become little brown, add zuchini to it. Cook for 3 minutes with the close lid. Check in between and mix well so that the zuchini does not stick to the pan.
Now add tomatoes and cook under closed lid for about 5 minutes.
When the tomatoes are cooked at the same time when the zuchini is cooked, at that time add the dal with some water and tamarind extract.

When the dal is starting to get boil add salt. Check the spice, if it is less add the red chilli powder. Boil it for a minute and switch off the stove. Before serving garnish with the coriander leaves.

Cabbage and moong-dal curry

Learn as if you were going to live forever. Live as if you were going to die tomorrow. - Mahatma Gandhi

Todays recipe is a cabbage curry where in we add mongdal. This is usually a dry curry goes well with rice and roti. Usually made with Pachi pulusu as the combination. This is a traditional curry usually my mom cooks.
 The moong dal used in the curry is washed and soaked for sometime. Usually when you start preparing the curry first wash and soak the moong dal and then you start preparing the rest of the items such as cutting of the onions, cabbage, greenchilles....etc
Here are the ingredients used in the preparation of the curry.

Ingredients


Moong dal - 1 cup (Washed & Soaked)
Cabbage    - 1 ( I considered half of the cabbage)
Green chillies - 5 (Depending on your spice, chopped)
Onion - 1 medium( Chopped)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 tbsp
Asafaetodia - pinch
Coriander leaves to garnish
Red chilli powder (optional)
Salt for taste

For Tadka/Seasoning
Cumin seeds - 1 tsp
Dry red chillies - 2

Method
Take a pan. Add oil. Once it is hot, add cumin seeds, red chillies. Once they become brown, add the chopped onions, green chilles to it. Now add hing, turmeric powder. Let it cook for some time with the lid closed.
Now when the onions are slightly brown, add the chopped cabbage to it and mix well. Cook with the lid closed atleast for 5 minutes or until the cabbage is half cooked.
Add moong dal. Mix well. Now add little bit of water so that the moong dal and cabbage cook. Dont add more water if you add more, the curry would become mushy.
Once the dal and the cabbage is cooked that is when the water is about to evaporate totally, at that time add salt and red chilli powder. Since you already add the green chillies, do check the spice of the curry in case you need more spice, you can add red chilli powder otherwise its optional.
Mix well together. Now add the coriander powder and again mix well. Once everything is mixed well and cooked, switch off the stove and garnish with coriander leaves.
Serve it rice with a dollop of ghee.

Brinjal Fry

If you cannot do great things, do small things in a great way. - Napoleon Hill


One of my friend likes brinjal a lot. Whenever we happen to check the menu and if she finds any brinjal dish, she also force me to order. So here is my version of the brinjal curry.

Ingredients
~~~~~~~~

Brinjals - 5 to 6 (medium size)
Onion - 1 (small)
Curry leaves - 1 sting
Methi leaves - 1/2 cup
Coriander powder - 1/2 tbsp
Oil - 2 tbsp
Salt - as per taste
Chilli powder - optional
Coriander leaves - garnish

Powder
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Urad dal - 1 tbsp
Channa dal - 1 tbsp
Red chillies - 2
Jeera - 1/2 tbsp
Method
1. First of all, roast all the ingredients listed under powder one by one without oil. Roast till you get nice aroma on a medium flame. Once cool, grind it to a fine powder.
2. Chop the brinjal, and put them in the salt water so that the colour of the brinjal won't change.
3. Take a frying pan. Add some oil. Now add the chopped onions, curry leaves. Once the onions are golden brown, add the brinjals.
4. Cover the pan with the lid and cook for 5 minutes on the medium flame. Now add the methi leaves.
5. Once the brinjals are 3/4th cooked. Add the powder and mix them well. After some time, add salt as per taste.
6. If you find spice level is less, you can add chilli powder. Cover the pan with the lid till the curry is cooked.
7. Finally garnish with coriander leaves and coriander powder.
8. Serve hot with rice and ghee.