Poori - Vegetable Saagu

 

 

Ingredients:

• Cooked vegetables - 2 cups (Carrot,beans,peas,choyote(seeme badnekayi) ,potato)
• Tomato - 1
• Salt
• For Seasoning - oil -3-4 tsp,mustard seeds,hing,termeric powder 
• Sugar - 1/4 tsp
• Curry leaves 
 

For Masala Grinding:

1. Onion - 1
2. Dhania - 1 tsp
3. Jeera - 1 tsp
4. Coconut - 1/2 cup
5. Garlic - small piece
6. Fried gram - 1 tsp
7. Poppy seeds - 1 tsp
8. Green chillies - 5 nos
9. Cinnamon - small piece
 

Method for Poori:

1. Mix Wheat flour (1 cup), salt,sugar(1 tsp),Oil (2 tsp)
2. Add water and make a dough (Dough Should harder than chapati dough)
3. Take a small portion of dough and roll evenly using rolling pin  (Dust with maida while rolling)
4. Deep fry in oil
 

Method for Saagu:

1. Grind masala ingrediaents and set aside
2. In a frying pan, add oil,mustard seeds, hing, once it splutters add chopped tomato, termeric powder, curry leaves and fry till tomatoes becomes soft
3. Add cooked vegetables, grounded masala, salt, sugar and continue boiling till raw smell of masala goes off.
4. Serve with poori/chapatis

Servings - 4

Bhindi Subzi

Ingredients:
Bhindi/Okra/Ladies finger - 15
Onion - 1 (Small)
Tomato - 1 (Big)
Curd - 1/2 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 1tsp
Jeera powder - 1 tsp
Kasuri methi - 1/2 tsp
Salt
Sugar - 1/2 tsp
Oil - 7 tsp
Mustard seeds - 1/4 tsp
Bay leaf - 1
Coriander leaves (Chopped) - 1/2 cup

Method:
1. Wash and dry okra using clean cloth
2. Cut okra to medium size and with 2 tsp of oil fry till light brown and set aside
3. Take wok/kadai, add oil, mustard seeds, bay leaf
4. Once it splutters, add chopped onions and fry for 2 min
5. Now add Chopped tomatoes and saute till raw smell goes off
6. Add salt, sugar,dhania,jeera,chilli, turmeric powders
7. Add beaten curd, okra and mix well and bring it to one boil
8. Switch off stove, garnish with coriander leaves and kasuri methi
9. Taste good with chapati/rotis

Serves - 3

Aloo gobi ka Tuk

 

Ingredients:

Potatoes - 2 cups (cut into medium sized cubes)
Salt to taste
Oil – 4 tsp
Bay leaves - 2
Ginger paste – ¼ tsp
Garlic paste – ¼ tsp
Cauliflower – 2 cups (cut into medium sized flowerets)
Chilli powder – ¼ tsp
Amchur powder - 1 tsp
Cummin powder – ½ tsp
Turmeric powder - 1/4 tsp
Dhania powder – ½ tsp
Kasuri methi – 1 tsp
Sugar– 1 tsp
Cloves powder (Optional) – ¼ tsp
Chopped coriander - 1/4 cup

Method:

1. Add potatoes, salt in boiling water cook until almost done, but not soft and squishy
    Drain and keep aside
2. Heat oil in a kadai or wok, add bay leaves, ginger paste and garlic paste. Stir-fry until 
   the moisture evaporates
3. Add cauliflower,turmeric,chilli powder and salt
4. Stir well. Lower the heat. Cover and cook till done
5. Increase to medium heat. Add potatoes and stir-fry for five minutes
6. Sprinkle amchur powder, cummin powder, dhania powder, cloves powder and sugar
7. Finally add kasuri methi, coriander leaves and stir well.
8. Serve with chapatis/rotis

Serves - 4

Navaratna Koorma(Method 2)

Ingredients:

• Chopped Vegetables - 2 cups (Beans,Carrot,Gobi)
• Chopped Onion - 1/4 cup
• Chopped Fruits - 1 cup (Apple,Grape,Pineapple,Banana)
• Kasuri methi - 1/4 tsp
• Salt
• Sugar - 1 tsp
• Heavy Cream - 1 cup (Note-Substitute for cream is 3/4 cup milk and 1/4 cup butter, mix both milk and butter and set aside to bring it to room temperature,DONOT HEAT IT)
• Curd - 3 tsp
• Star anise/Chakra Phool  - 2
• Ghee - 2 tsp
• Grated Ginger - 1/2 tsp
• Chopped coriander to garnish
• Turmeric powder - 1/4 tsp

To Grind:

• Cinnamon - 1/2 inch piece
• Cloves - 2
• Cardamom - 2
• Pathar Ka Phool/Kallu hoova - very small piece
• Tomato(Boiled) - 2
• Cashews(Soaked in milk for 2hr) - 1/2 cup
• Coriander Seeds - 1/2 tsp
• Cumin Seeds - 1/4 tsp

Method:

1. Grind all the ingredients under "To Grind" to a fine paste
2. In a heavy pan, add ghee,once heated up add Star anise/Chakra Phool,chopped onions and then ginger
3. Once onion turn light brown add cooked vegetables,salt and saute for 2 min
4. Add grounded paste and keep stiring till its cooked
5. Now add cream,curd,sugar,turmeric powder  and cook in low flame for 5-7 min
6. Switch off stove, add fruits,chopped coriander and crushed kasuri methi
7. Tastes good with Rotis/Naan

Serves for 3

MaavinaHannu Saasme (Ripe Mango Curry)

Ingredients:
Ripe Mango - 1
Green chillies - 4
Mustard seeds - 1/4 tsp
Coconut - 1/2 cup
Salt
Jaggery - Small piece
For Seasoning -  Oil - 2tsp, Mustard seeds -1/4 tsp,hing, Uradal - 1/2 tsp, curry leaves

Method:

1. Remove the pulp from mango 
2. Grind green chillies, mustard seeds first then add coconut, mango pulp,salt and jaggery and grid to paste
3. Make seasoning and add it to the paste
4. Serve with rice (Adding coconut oil on top of rice gives additional taste)

Note:  Mango should be little bit sour in taste

Basale Soppu Palya

Ingredients:

1. Basale Soppu (chopped) - 3 cups
2. Grated coconut - 1 cup
3. Red chilli powder - 1 tsp
4. Jagery powder - 1 tsp
5. For seasoning - Oil - 3 tsp, Mustard seeds - 1/2 ts, Uradal - 1/2 tsp, hing
6. Salt

Method:

1. In a frying pan, add oil, mustard seeds, once it splutters add uradal and hing
2. Add chopped basale soppu, salt and fry for 5 min
3. Mix grated coconut and chilli powder and add it to the above frying pan
4. Add Jagery powder and fry till raw smell goes off.
5. Tastes good with chapati and rice

Palak Paneer

Ingredients:
Chopped Palak - 2-3 cups
Paneer cubes
Onion - 1
Tomato - 2
Ginger - Small piece
Garlic - Small piece
Green chilli - 3
Salt
Butter - 4 tsp
Cardamom powder - 1/4 tsp
Garam masala - 1/4 tsp
Red chilli - 2
Coconut - 1/2 cup
Cashews - 1/2 cup

Method:

1. Pressure cook tomato,onion,green chilli,ginger and garlic, once it gets cooled grind it to fine paste.
2. In a vessel add little water and chopped palak, cook for 10 min
3. Grind the palak to fine paste.(Drain out excess water before grinding)
4. Grind coconut,red chilli and cashews with very little water and make fine paste.
5. Take a heavy pan,add butter, once butter melts add paste from step 1 and fry for 2 min
6. Now add palak paste and salt, cook for 2 min
7. Add paste from step 4 and continue cooking for 5 min
8. Now add garam masala and cardamom, cook for 1 min and switch off stove
9. Add paneer cubes just before serving (Paneer can be shallow fried with little oil)

Serves: for 3

Soutekai Kayi Gojju (Cucumber with Coconut gravy)

Ingredients:

• Cucumber - 1 medium size
• Shredded coconut - 1 cup
• Red chillies - 5
• Salt
• Turmeric - 1/4 tsp
• Jaggery - small piece
• Channadal - 1 tsp
• Urad dal - 1 tsp
• Water - 1 cup
• Tamarind extract - 1/4 cup
• For seasoning - oil - 5 tsp, curry leaves, hing, mustard seeds

Method:

• Dry roast channa dal, uradal, red chillies till light brown color,add coconut and saute for a minute
• Grind the above ingredients to fine paste and set aside
• In a pan add oil, mustard seeds and once it splutters add hing, curry leaves
• Peel the cucumber skin and chop to small pieces
• Add cucumber to the pan and saute for 2 min
• Add water,salt,jaggery,tamarind extract,turmeric powder and boil till cucumber turns soft
• Now add grounded masala paste and continue boiling till raw smell of masala goes-off
• Serve with chapati,rotis,rice

Note: Same recipe holds good for Capsicum (Just replace cucumber with capsicum in the recipe)

Servings - for 4

Bendekai Palya (Okra subzi)

Ingredients:

• Okra / Bendekai - 1/4 kg
• Chilli powder - 1 tsp
• Jaggery - small piece
• Tamarind extract - 1/4 cup
• Salt
• Mustard seeds powder (Saasive pudi) - 1/4 tsp
• Grated coconut - 1/2 cup
• For seasoning - Oil - 6 tsp , Mustard seeds , hing
• Turmeric powder
• Water - 1/4 cup 

Method:

• In a bowl mix grated coconut,chilli powder,mustard seeds powder and set aside
• Cut okra length wise to small pieces
• In a fry pan, make seasoning by adding oil  , mustard seeds,hing
• Once it splutters add chopped okra and fry till it becomes little soft
• Add tamaring extract, pinch of turmeric,salt ,jaggery, water and boil for 5-6 mins
• Once okra is cooked and when all the water gets evaporated, add cocunut mixture and mix well.
• Cook for 2-3 mins and switch off stove.
• This subzi tastes good with chapati,rotis,rasam rice

Servings - 2

Seemebadane Kai Palya (Chayote curry)

Ingredients:

1. Chayote – 1
2. Red chillies – 4
3. Grated coconut – ½ cup
4. Coriander leaves
5. Fried gram – 2 tsp
6. Salt
7. Garlic – small piece
8. For Seasoning – oil - 2 tsp, mustard seeds – ¼ tsp, hing, channa dal – ½ tsp

Method:

1. Peel off the skin of chayote, cut it lengthwise and pressure cook it.
2. For masala, grind coconut, salt, fried gram, garlic, red chillies to coarse powder.
3. In a frying pan, add oil, mustard seeds, once it splutters, add hing, channa dal
4. When channa dal turns brown, add cooked chayote and sauté it for few seconds
5. Now add grounded masala and sauté it for 5 more min
6. Garnish with coriander leaves
7. Tastes good with chapathi, rice-rasam

Vegetable kofta Curry

Ingredients:

For Kofta:

• Cooked Vegetables - 1 cup (Peas, beans, carrot)
• Boiled potato - 1 (Medium size potato)
• Chilli powder - 1 tsp
• Dhania powder/Coriander powder - 1 tsp
• Salt
• Besan – 2 tsp
• Wheat flour - 1/2 cup
• Oil for deep fry

For Gravy:

• Tomato – 2
• Onion paste – ½ cup
• Chilli powder - 2 tsp
• Dhania powder/Coriander powder - 2 tsp
• Salt
• Turmeric powder – ½ tsp
• Coriander leaves to garnish
• Cinnamon – small piece
• Ginger – small piece
• Cloves – 2
• Ghee – 4 tsp
• Water – 1/2 cup
• Bay leaf - 1

Method:

• In a mixing bowl mash boiled potato, add cooked vegetables, chilli powder, dhania powder, besan, salt and mix well
• Make small balls of the above mixture and slightly roll it over wheat flour (This helps in giving good binding to the vegetable mixture) and deep fry them till golden brown
• Now Koftas are ready, set them aside
• Grind tomatoes, ginger, cinnamon to fine paste
• Take a pan, add ghee, once it’s heated add cloves, bay leaf and fry for 1 mins
• Add onion paste and keep stirring till it turns brown
• Now add tomato paste, turmeric powder and continue stirring for few more minutes
• Add chilli powder, dhania powder, salt , water and boil for 10 min. Stir occasionally
• Just before serving, heat the gravy, add koftas to the gravy, mix it slightly and garnish with coriander leaves
• Tastes good with Chapatis/Rotis

Servings – For 2 people

Tindora subzi (Tondekai palya)

Ingredients:

1. Chopped Tindora(Tondekai) - 2 cups
2. Curry leaves
3. Turmeric powder  -1/4 tsp
4. Jagery - 1 tsp
5. Salt
6. For seasoning - Oil - 2 tsp, mustard seeds, uradal - 1/2 tsp, hing

For masala -

1. Coconut - 3/4 cup
2. mustard seeds - 1/4 tsp
3. Red chillies - 4

Method:

1. Chop tindora vertically and Pressure cook (Do not add water)
2. Grind all ingredients for masala to fine paste (Note: first grind mustard seeds and red chillies, later add coconut)
3. In a frying pan add oil , mustard seeds, once it splutters add uradal, hing, curry leaves,turmeric
4. Add grinded masal paste and fry for 3 mins
5. Now add cooked tindora, salt, jagery and continue frying for 3 more mins
6. tastes good with chapathi and rice

Servings - 2

Aviyal

Ingredients:
1. Mix vegetables (Pumpkin,tindora,carrot,beans,peas) - 1 cup
2. Curry leaves - 10-12 leaves
3. Coconut(shredded) - 1 cup
4. Green chillies - 4 nos
5. Cumin seeds/Jeera - 1/2 tsp
6. Whole black pepper - 1/2 tsp
7. Coconut oil - 3-4 tsp
8. Salt
9.Curd - 1/2 cup

Method:
1. In a frying pan, add 2 tsp of coconut oil, once it is heated add curry leaves, all vegetables.
2. Boil vegetables by adding little water, pinch of termeric and salt
3. Close the lid and cook in low flame
4. Grind coconut,pepper,chillies,jeera to paste
5.Once vegetables are cooked , add grinded paste and cook for 2 mins
6. Spread 1 tsp of coconut oil, add beaten curd, mix well and switch off stove
7. Tastes good with rice, dosa

Servings - 2

Ridge gourd sabzi

Ingredients:
1.Chopped onion - 1 cup
2.Chopped ridge gourd - 1 cup
3.Green chilles - 4-5 nos
4.For seasoning - Oil(6-7 tsp),mustard seeds,channa dal,termeric powder,hing.

Method:
1.In a pan add oil,mustard seeds,channadal,hing.
2.Once seasoning is ready,add chopped onions and fry till golden brown.
3.Now add chopped ridge gourd,termeric,salt and fry for 2 mins.
4.Cover lid and cook in sim till ridge gourd becomes soft.
5.Serve with hot pulkas.

Servings: 2 nos

Pineapple Gojju

Ingredients:
Methi seeds - 1/4 tsp
Uradal - 2 tsp
Dhania - 2 tsp
Red chillies - 6-7 nos
Jeera - 1/4 tsp
Pineapple - 1/2
Coconut - 1 cup
Jagery(powdered) - 3/4 cup
Termeric - 1/4 tsp

Method:
1.Boil finely chopped pineapple with jagery by adding little water and termeric
powder
2.Fry methi seeds,uradal,dhania,jeera,red chillies and grind it with coconut
3.Mix the grinded masala paste with pineapple,add tamarind,salt and continue boiling
for 10-15 mins
4.Add seasoning with mustard seeds,hing,uradal,curry leaves.
5.Tastes good with chapathi

Servings: Two

Spring Onion Gojju

Ingredients:
Spring Onions(Finely chopped) - 1 cup
Chilli powder - 1/2 tsp
Jagery powder - 1/2 tsp
Tamarind - Small lemon size
Salt

Method:
1.Soak tamarind for 10 mins and dilute it with 2 cups of water
2.Add salt,jagery,chilli powder to tamarind juice and mix well till the jagery
disolves completly
3.Add finely chopped spring onions and eat it with curd rice

Red bell pepper and cashew curry

Ingredients:
Red bell pepper - 1/2 ( Medium size)
Onion - 1 ( Medium size)
Tomato - 1(Medium size)
Cashews - 100 gms
Jeera and Dhania powder - 1 tsp
Red chillies - 4 nos
Oil - 6 tsp
Kasoori methi(for garnishing)
Salt

Method:
1.In a pan add oil, once it gets heated up add red chilles,chopped onions and fry until translucent.
2.Add chopped tomato and red bell pepper and fry till it becomes soft.
3.Now grind fried onion,tomato and red pepper along with cashews(Do not fry cashews)
4.Boil grinded paste, add jeera and dhania powder, salt, small pieces of bell pepper ( To make it colorful) and continue boiling for 10-15 mins
5.Once curry is ready, mash kasoori methi leaves, sprinkle over the curry(adding Kassori methi brings unforgettable exotic flavour)

Navaratan Korma

 

Ingredients:

1. 2 cups peas boiled
2. 1 large carrot chopped and boiled
3. 1/2 cup tomato sauce
4. 1/4 cup curd
5. 1/4 cup malai(cream)
6. 3 tbsp. butter
7. 1 small sweet lime
8. 1 small apple
9. 1 banana
10. 2 slices pineapple
11. 10-15 cashewnuts
12. 20 raisins
13. 2 glaced cherries for decoration
14. 1 tbsp. coriander chopped
15. 1 tbsp. ghee
16. salt to taste

 

Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
1 large onion
1/4 cup coconut shredded
3 green chillies
10 cashews

Method:

1. Grind the masala with above ingredients.
2. Chop all the fruit fine.
3. Heat ghee and fry 7-8 cashews and raisins, drain and keep aside.
4. Add butter to ghee and heat, add the masala and fry for 2 minutes. 
5. Add the carrots and peas, mix together curd ,cream , tomato sauce and add to gravy.
6. Allow to thicken a bit, add chopped fruits, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with coriander and chopped cherries.
8. Serve hot with Chapati/naan/roti or paratha.