Onion, Brinjal and Potato Curry

Onion, Brinjal and Potato Curry
This recipe is a yummy combination of all time favourites, Onion shallots, Brinjal and Potato and some mixed spices. It is traditionally known as Eerul Puli (in Iyer Tamil). A very tasty sambar/curry best eaten with Rice or Raagi Mudde.

Ingredients:
Onion shallots - 1/2 kg
Brinjal - 2 nos (the Purple round ones) Chopped into 1 inch size pieces
Potato - 2 nos ( medium size) chopped into large cubes
Toor dal - 2 cup
Turmeric - 1/2 tson
Salt to taste
Oil for seasoning.
Mustard seeds - 1/2 tspn
Water as required

For the masala:
Jeera - 1/2 tspn
Black Pepper- 1/4 tspn
Fenugreek seeds - 3 nos.
Cinamon Stick - (1 inch piece) 3 nos.
Cloves - 4 nos.
Marathi Moggu - 2 nos.
Channa Dal - 1 tbl spn
Urad Dal  - 3/4 tbl spn
Coriander Seeds - 1 tbl spn
Dry Chillies - 1 handful or as per taste.
Poppy Seeds - 1/2 cup
Raw Onion - 1 no. or Onions shallots - 5-6 nos.
Fresh Coconut - 1 handful and
Dry coconut - 1 handful (if you dont have dry coconut available add additional fresh coconut itself)

Method:

Grinding the masala
1) Dry roast Jeera, Black Pepper, Fenugreek seeds, Cinamon Stick, Cloves, Marathi Moggu, Channa Dal, Urad Dal, Coriander Seeds and keep aside.
2) Now add 1 tspn of oil and roast Dry Chillies and switch off the stove and add Poppy Seeds, Raw Onion or Onions shallots and Coconut into the hot pan and fry them for half a minute.
3) Now grind this roasted mixture into a smooth paste with enough water and keep aside.

Making the curry
1) Pressure cook Toor dal for 3 whistles, along with turmeric and 1 tspn of oil and keep aside.
2) Boil potatoes and Brinjal with little salt, and keep aside.
3) Take a pan, add 3 tspn of oil, once hot, add mustard seeds and when they splutter, Onion and fry till half cooked and add it along with potatoes and Brinjal and add little water and bring it to boil.
4) Now pour dal, salt and the ground masala into the mixture, and bring it to a boil
5) Season it with Mustard seeds.

Enjoy the recipe

Cheers!
Madhavi

Majjige Huli

Curd/Yogurt Curry

DIL: Lets make majjige huli tomorrow coz we have some extra curds left.

MIL: "Hey, never mention your plan of making this gravy a day before. Its ok to mention it on the day you want to make it".

DIL : <Laughs>  Oh yeah, lets make that something dish tomorrow .. ok ...

This was the typical conversation with MIL  when I mentioned about making this curry. I donno the reason, need to do some research on why its so.. hehehe .. However, we will enjoy this dialogue everytime we plan to make this tasty and tangy dish at home.

Ingredients:

Butter milk/Curds : 2 cups

Salt to taste

For seasoning

Oil - 4 tspn

Mustard - 1 tspn

Dry chillies - 2 nos (I used the salam chillies)

To grind:

Poppy seeds - 1 tspn

Gram dal - 2 spn (soaked for 1 hour)

Fresh Coconut - 2 handful

Mustard - 1/4 spn

Coriander seeds - 1 tspn

Jeera - 1 tspn

Coriander leaves - 1 handful

Hing - 1 pinch

Turmeric - 1/4 tspn

Curd - 2 spns

Water - as requird

Choice of Vegetables which you can use for this dish

Ash guard

Green cucumber

Snake guard

Ladies finger

Mangalore cucumber

Seeme Badinekai

Brinjal

Method:

1) Chop vegetable of your choice into  1 inch length pieces.

2) Boil vegetables salt till they are 3/4 tender  with little water (If you are using lady's finger you need to fry them first)

3) Now add salt, and add curry leaves, butter milk and the ground mixture to this and let it boil for 5 mins. 

4) Now, take a small pan and add 4 tspn oil, add mustard seeds and dry chilly and pour this seasoning to the above mixture. 

5) Majjige huli is ready to be eaten with chapati/rice/mudde.

Cheers!

Madhavi

Rasavangi Gojju

Rasavangi Gojju

Ingredients:

Cinnamon Stick -  1 inch piece

Fenugreek seeds - 1/4 tspn

Urad dal - 1 tspn

Coriander seeds - 1 1/2 tspn

Jeera - 1/4 tspn (optional)

WhiteTill/Sesame seeds - 2 tspn

Dry Chilli - 6-7 nos. or as per taste

Poppy Seeds - 1 tspn

Fresh Coconut - 1 cup Grated

Jaggery - 4 tspn

Tamarind - 1 large lemon size

Oil - 3/4 cup

Mustard seeds - 1/2 tspn

Curry Leaves - 5 leaves

Hing - 1/4 tspn

Dry chillies - 2 nos. (For seasoning)

Lady's Finger - 1/2 kg

Method:

1) Chop the lady's finger into 1 cm pieces and keep aside.

2) Soak tamarind and extract the pulp and keep aside.
3) Take a pan, add 1 1/ 2 tspn of oil. To this add Cinnamon, fenugreek seeds and fry till golden brown.

4) Now add Jeera, Urad Dal and Coriander seeds and fry till light brown, and then, add chillies and fry till they get golden brown. Now add poppy seeds and switch off the stove and roast till poppy seeds turn slight brown colour.

5) Now add coconut to this mixture and keep aside.

6) In another pan, fry till and add it to the mixture along with hing.

7) Now, blend the mixture with some water to a course paste and keep aside.

8) Take a pan, add 5 tspn of oil, and add chopped ladys finger and fry till the stickiness disappears and add turmeric to it.

9) Now add the tamarind extract to the ladys finger, and let it boil for about 10 mins.

10) Now, add salt to taste and the ground mixture to this and add jaggery (3/4 of quantity of the tamarind extract) to this mixture and let it boil for another 5 mins.

11) Check the seasoning and add some more salt to taste if required.

12) In another pan, add 1 tspn oil, once hot add mustard seeds, 2 dry chillies, and switch off the stove and add curry leaves and pour this seasoning to the above made gojju.

13) Garnish with coriander leaves and serve with Rice / chapati / mudde / roti.

Notes:
You can use variety of vegetables/fruits and you will get different flavours.  

Vegetables: Brinjal, Bitterguard, Cucumber, Seemebadinekai/Chayote Squash, Small raw mango, Ladys finger

Fruits: Pineapple, seedless green grapes

Cheers!
Madhavi

Aloo Matar

Aloo Matar

Ingredients:
Fresh green peas - 2 cups
Potato - 2 nos. (sliced into large pieces)

Whole garam masala
Onion - 1 no. sliced into large pieces
Ginger garlic paste - 2 tspn
Green Chillies - 3 nos.
Cashews - 4-5 nos.
Turmeric powder - 1 tspn
Chilli powder - 1/2  tspn
Coriander powder - 1 tspn
Jeera Powder - 1/2 tspn
Tomato - 1 no. (Chopped)
Oil/butter - 3 tspn

Method:
1) In a non-stick pan add oil, and once hot, add cashews garam masala, onion, and saute for 2 mins, and add ginger garlic paste, and saute till raw smell disappears.
2) Now add chillies, tomatoes and saute for another 2 mins.
3) Now add chilli powder, coriander powder, turmeric powder, jeera powder and saute for another 2 mins.
4) Once this mixture comes to room temperature, blend this mixture to a fine paste and keep aside.
5) In a non-stick pan, add butter and add the fresh peas and potato and saute till they are soft.
6) Now, add the blend mixture and mix the peas and potato well to blend well with the mixture.
7) Add kasoori methi and mix well.
8) Garnish the mixture with fresh coriander and serve hot with rice/chapati , etc

Cheers!
Madhavi

Mixed Veg Korma

Mixed Vegetable Korma

Ingredients:

Cinnamon  - 2-3 nos (1 inch pieces)
Cloves - 4-6 nos.
Star Anise flower - 2
Bay leaf - 1 no.
Cardamom - 2 nos.
Oil - 3 - 5 tbl spn
Green chillies  - 4 - 5 nos
Cashew nuts - 10-12 pieces 
Tomato - 1 medium sized
Coriander leaves  1/4 cup (Finely chopped)
Gasgase - 2 tsp (Optional)
Ginger paste - 2  tsp
Garlic paste - 4 tsp
Onion  - 2 medium (cut lengthwise)
Tomatoes - 2  (Finely chopped)
Fennel powder 1 tsp
Turmeric powder - 1/2 tsp
Jeera Powder - 1 tspn
Coriander Powder - 1 tspn
Coconut milk - 1/2 cup (Alternatively you can use heavy cream or full cream milk)

Vegetables
Cauliflower - 1 cup
Grean Peas - 1/2 cup
French beans - 3/4 cup (cut it in 1 inch pieces)
Carrot - 3/4 cup (diced)
Potato - 3/4 cup (diced)
Cauliflower - 1/4 cup (separated small florets)

Method:
1) In a pan, head some oil add the whole garam masala and once they are done, add cashews and saute till they get golden brown.
2) Add chopped onions, little salt and saute till done.
3) Now add ginger and garlic paste and saute for a minute.
4) Next add chopped tomatoes and saute till the oil separates.
5) Now add Turmeric powder, coriander powder, jeera powder and fennel powder and saute till the raw flavour disappears.
6) Leave the mixture to come to room temperature or just nice to blend it into a smooth paste.
7) Parallely, cook all the vegetables together (Excluding cauliflower) for few minutes with enough water and little salt. (You can cook in micro wave if you have) and keep aside.
8) Now, take the same pan, add 1 tspn of oil and add the ground paste and saute for few seconds.
9) Now add coconut milk and mix it well into the mixture till the sides starts to stick.
10) At this point add the cooked vegetables and cauliflower and give it a good mix to coat each vegetable with the masala. Add some water to bring it to desired consistency.
11) Now let mixture cook with closed lid for about 3 mins and check for the seasoning.
12) Garnish with some fried cashews and chopped coriander leaves.
13) Now Vegetable Korma is ready to be served with Ghee rice / Poori / Chapati or even Steamed rice.

Cheers!
Madhavi

Cucumber Yellu Gojju

Cucumber and Sesame curry

Ingredients:
Cucumber - 1 (Chopped into 1 inch thin pieces)
Sesame seeds - 4 tsp
Tamarind Juice - 1/2 cup
Grated Jaggery  - 1/4 cup
Rasam/Curry Powder - 2 tspn
Oil - 2 tspn
Mustard seeds - 1 tspn
Jeera - 1/2 tspn
Curry Leaves - 2 strands
Green chillies - 2 (Slit lengthwise)
Hing - 1/4 tspn

Method:
1) In a pan, dry roast the sesame seeds till they turn golden brown colour and once they cool to room temperature, blend them into a fine powder and keep aside.
2) In a pan, add oil, once it is hot, add mustard seeds, jeera.  Once they splutter add curry leaves and Green chillies and hing.
3)Now add chopped cucumber and saute till cucumber is 3/4 cooked.
4) Then, pour the tamarind juice, add salt, Rasam / curry powder, sesame powder and jaggery and simmer it till all the ingredients mix well.
5) Check the seasoning, if required add some more jaggery or tamarind to adjust.
6) Its now ready to serve with rice/chapathi / ragi mudde, etc.

Reposting the recipe to send to http://ambrotos.blogspot.com/2011/12/veggiefruit-of-month-cucumber.html Veggie/Fruit of the Month-Cucumber



Cheers!
Madhavi

Kadhi (Gujrati Style)

Kadhi

I had some sour yogurt at home and had no vegetables. So thought of trying this Khadi, which one of my North Indian friend introduced me to. Its very simple and tasty dish. Can be served with chapati or rice.

Ingredients:
Yogurt – 1 cup, beaten
Water – 3 cups
Chickpea Flour (Besan) – 4 Tbsp
Salt to taste
Turmeric Powder – 1/8 tsp
Ginger – 1/2 tsp grated
Green chilies – 1 to 2 (to taste), finely chopped
For Tempering:
Oil – 2 tsp
Cumin Seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Kasoori Methi - Handful
Asafoetida (Hing) – 1/8 tsp
Curry leaves – 4 - 5 leaves
Coriander leaves chopped - 1 - 2 tbl spn

Method:

1) Take a vessel and mix together Yogurt, Water and besan flour well until there are no lumps.
2) Add Salt, Turmeric Powder, Ginger and Green Chilies.
3) Bring mixture to a boil on medium flame, stirring continuously. Now add kasoori Methi and boil on low flame.
4 )In a separate small pan, heat Oil and Ghee.
5) Add Cumin Seeds, Mustard Seeds once they splutter, add Asafoetida, Curry Leaves and Cilantro.
6) Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Cheers!
Madhavi

Mixed Vegetable Sambar

ಸಾಂಬಾರ್

Ingredients:
All vegetables finely diced
Carrot - 1 no.
French Beans - 5 -6 nos.
Potato - 1 no.
Turnip -  1 no. small
Cluster beans / gorikai - 5- 6 nos.
Onion - 2 nos.
Curry leaves - 3 -4 nos.
Coriander leaves - 2 -3 strands

Toor Dal - 1 cup
Turmeric - 1/4 tspn

To girnd:
Fresh coconut - 1-2 tspn
Sambar Powder - 2 tbl spn
Tomato - 1 no.
Tamarind pulp - 1/4 cup

For tempering
Mustard seeds : 1 tspn
Red chillies - 3-4 nos
Hing - a pinch
Oil - 2 tspn
Salt to taste
Grated Jaggery - 3 - 4 tspn (Optional)
Ghee - 2 tspn.

Method:
1) Pressure cook Toor dal with turmeric powder and 2 drops of oil and keep aside.
2) In a heavy bottom vessel, add oil, and once hot, add mustard seeds, and red chillies, and hing. Once they splutter, add all the chopped vegetables one by one, and fry them for about 3 min. (Also include onions, curry leaves, and coriander leaves)
3) Add sufficient water and cook the vegetables till (Al dente) soft.
4) Parallelly, grind all the ingredients under the list  "to grind" and keep aside.
5) Now, add the ground mixture and cook for 3 more min.
6) Once done, add the cooked toor dal and mix well.
7) Now add salt and Jaggery, and check for seasoning.
8) Check for consistency, if required add some more water (Preferably hot water)
9) Finally, temper it with 2 tspn of ghee and serve with rice or chapati.

Cheers!
Madhavi

Beetroot Saagu

ಬೀಟ್ರೂಟ್ ಸಾಗು

Ingredients:
Beetroot - 1/4 kg (Finely chopped)
Mustard seeds - 1/2 tbl spn
Oil - 2/3 tbl spn
Curry leaves - 5 -6 nos.
Salt to taste

To Grind
Fried Channa dal - 2 tbl spn
Poppy seeds - 1 tbl spn
Green Chillies - 4-5 nos.
Cinnamon stick - 1/2 inch stick
Fresh Coriander Leaves - 1/2 cup
Fresh coconut - 1/2  cup

Method:
1) Grind all the ingredients listed in "To Grind" to a smooth paste, and keep aside.
2) Take a heavy bottom vessel, and add oil, once hot add mustard and curry leaves.
3) To this add chopped beetroot fry for 2 mins, then add water and little salt and cook for 3 mins.
4) Now add the ground mixture to this  and add some more water if required to bring to desired consistency.
5) Cook till beetroot and the masala is cooked well.
6) Garnish with chopped coriander and serve with pooris or chapatis.

Cheers!
Karu...

Green Leaves Curry

ಕೀರೈ ಕೊಯೋಮ್ಬ್

Ingredients:
Toor Dal - 1 cup

Turmeric - 1/4 tbl spn

Keerai/Green Leaves - 1 bunch. (I used Dantina Soppu/ದಂಟಿನ ಸೊಪ್ಪು) Finely Chopped

To Grind:

Coriander Seeds - 2 tbl spn

Jeera - 1/4 tbl spn

Urad dal - 1/2 tbl spn

Black pepper - 3-4 nos.

Poppy Seeds - 1/2 tbl spn

Red Chillies - 3-4 nos.

Fresh Coconut - 1/2 cup

To garnish:

Mustard seeds - 1/2 tbl spn.

Hing - a pinch 

Oil - 2-3 tbl spn

Salt - to taste

Method:

1) Cook toor dal with turmeric and keep aside.

2) Cook finely chopped green leaves with little water in a heavy bottom pan

3) Roast all items in the list "to grind" separately except Fresh coconut and Grind them to a medium fine paste.

4) Now add this ground paste, dal and salt to the cooked green leaves and mix well and cook together for another 5 mins

5) Let it boil till done.

6) In another small kadai add 2-3 tbl spn of oil and once hot add mustard seeds and hing. Once they splutter, add this to the curry. and cook for another min.

7) Serve hot with Rice, Mudde/Ragi Ball, pulkas or chapatis.

Cheers!

Madhavi