LONG BEANS MASALA GRAVY

INGREDIENTS

Long green beans - 1/2 kg

Baby potatoes - 5-7 Whole

Onions - 2

Tomatoes - 2

Green chilli- 2 long slit

Ginger garlic paste - 2 tb sp. (optional)

Cumin seeds - 2 tb sp.

Mixture of :

Chilli powder, coriander powder, 

pepper powder, sambar powder (optional) and turmeric - 1 tb sp. each

Coconut - 1/2 cup grated

Jaggery/ sugar - 1 tb sp.

Curry leaves, coriander leaves - to garnish

COOKING

In a pan cook tomatoes, ginger garlic paste, coconut with a tb sp of olive oil. Fry masalas separately and then add to this pan. 

Now, grind this to paste and set aside.

Cook beans and potates whole (can be cut into half) in hot boiling water until it is cooked. A pinch of salt can also be added while cooking vegetables.

In  a fresh pan, add oil, fry cumin seeds, green chilli, curry leaves and onions until it turns slight brown. 

Add grinded paste and cook it until its soft and oil separates out. 

Add jaggery and cooked vegetables. 

Adjust salt as per requirement. 

Water can be added to sufficient quantity to bring to a good consistency. Cook this content for approximately 10 minutes on low flame/ heat with constant stirring.

Serves = 3 (with chapatis and rice)

Cooking time = 40 minutes (along with vegetable cooking time)

HAPPY COOKING

CAPCICUM KURMA/ ದೊಣ್ಣ ಮೆಣಸಿನಕಾಯಿ ಗೊಜ್ಜು (Kannada language)

INGREDIENTS

Capsicum - 2 large (sliced into thin pieces)

Paneer cubes- 1/2 cup

Green chilies- 2 long slit

Curry leaves- 3-4

Sesame seeds and Coriander leaves - to garnish

Ghee/ clarified butter - 3 tb sp.

Tomato- 2 sliced into big pieces

Onions- 1-2 sliced into big pieces

Ginger-garlic paste- 1/2 tb sp.

Red chilli powder/ paprika- 2 tb sp.

Coriander powder- 2 tb sp.

All spices powder- 1 tb sp. (optional)

Coconut milk - 1/2 cup

Slat to taste

Mustard seeds, turmeric and cumin seeds- to saute

COOKING

• Fry onions and tomatoes in a pan with 1 tb oil, along with ginger garlic paste, for 2 min on a low heat. Grind it to paste and keep aside.
• In a large pan, heat ghee, sputter mustard seeds, turmeric and cumin seeds. Add curry leaves, green chilies and capsicum. Fry until capsicum is cooked.
• Now, add grind paste, allow it to boil with very little quantiy of water. Once its cooked, red chilli powder, coriander powder, all spices powder and coconut milk. Salt it to required taste.
• Once the coconut milk smell leaves, add paneer cubes at end and allow it to boil on low heat for next 10 minutes.
• Garnish with either coriander leaves or sesame seeds and serve hot with rotis, chapatis or rice.

OPTIONAL

• Coconut milk can also be included in "to grind list".
• Half lemon juice/ lime can give a very good taste.
• Only tomatoes could be added "to grind" and onions can be added along with capsicum.
• Sesame seeds can be fried in ghee as well separately and can be used to garnish. I have also tried this. You should follow this if you are a ghee lover.
• All spices powder is just the powder of cumin, cardamon, cinnamon, pepper and bay leaves.

Serves= 10 chapatis/ 2 people

Cooking time = 30 minutes

HAPPY COOKING

ALOO PALAK/ Potato-green palya

Spinach (Palak in Hindi and soppu in Kannada and also khire in tamil) and potatoes are one of everyone’s all-time favorite vegetables because of the fresh taste and variety of sides for roti and chapatti is been prepared in many parts of India. I tried new type of dish for chapatti which could also be taken as sides for rice and naan. Here I disclose it !!!

INGREDIENTS

Palak/ any greens- 1 cup

Potato pieces- 1 cup

Green chilies- 2-3 sliced into half

Cumin- 1 tb sp.

Lemon- 1 slice

Pepper powder- ½ tb spoon

Salt to taste

Coriander/ Cilantro leaves

Mustard seeds, oil and turmeric- to saute

(Optional: tamarind and jaggery as taste enhancers)

COOKING

1. In a pan heat oil, add mustard seeds, turmeric, cumin seeds and coriander leaves (Cleaned and washed in water).
2. Add green chilies and potatoes. Saute in oil until potatoes are cooked. Make sure to add little water when required.
3. Once potatoes are cooked, add palak leaves (finely chopped) and stir for 2-3 minutes. Water can be added for maintaining required consistency.
4. Add lemon, pepper and salt. Boil this for 5 minutes.
5. Here, palak is not over cooked, as you can see lemon, pepper and salt are added soon after allowing palak on heat for 2 minutes. This makes clear that palak taste is retained. Green chilies will give hot taste while lemon will be tangy.
6. Serve with chapathi.  

HAPPY COOKING :)

GREEN BEANS DRY MASALA

Beans, I mean to say Green beans, which are available commonly in vegetable markets in India is also but less frequently available in united states. Whenever I make Chapatis to pack for lunch, I would also be busy with breakfast and both should get over by 8. Thats the high time in Kitchen I spend and I found beans masala could be very easy and quick, well tasted with rotis and if you have hot cooked rice along with clarified butter (Ghee), I must assure that you will go for second round of filling up your plate.
Here is the recipe and plz try and comment with your feed back.

You need, 
Beans- 300 grams, cut into small pieces
Chilli powder- 3 tb sp.
tamarind paste- 2 tb sp.
Jaggaery or Sugar- 2 tb sp.
Salt to taste
Coriander leaves
Oil and mustard seeds
Coconut powder- to garnish
Curry leaves (optional)

How to cook
Cook beans with pinch of salt in pressure cooker for 3 whistles or cook in a closed pan for 20 minutes. Keep aside
In to a hot pan add oil and mustard seeds to sputter. add red chili powder, salt, jaggery, tamarind and bring it to boil (this will take 5 minutes). throw coriander leaves. I prefer to add coriander leaves prior to beans so that the coriander flavor gets into chili powder.
Now add beans and close the pan with a lid for10 minutes. Taste for salt and garnish with coconut powder.

Serves- 4 with chapatis
Time taken- 25 minutes


ENJOY :)

POTATO COOKED ALONG MOONG DAL

Once more simple curry for Chapati, that can be cooked in just 10/13 minutes (Excluding preparation time)
Here it is!!!

INGREDIENTS

Potato- 2 large, cut into cubes
Green chillies- 2, cut into halves
Moong dal/ Hesarukalu- 2 cups
Coriander leaves
Jeera/Cumin- 1 tb sp.
Curry powder- 1 tb sp. (Preferably Thai curry Powder or garam masala powder)
Salt to taste

COOKING

1. Cook hesarukalu (Moong dal) in pressure cooker and keep it aside for cooling
2. Add oil, green chillies and jeera stir 5 minutes followed by potatoes.Potatoes will take time to get cooked (5-7 minutes)
3. Now add moong dal and curry powder. (Any curry powder can be added or a bit of garam masala. I used Thai curry powder)
4. Allow to mix completely for 3 minutes. Serve along with coriander leaves on top.

 

HAPPY COOKING :)

GUEST COOKING EGG CURRY- KERALA SPECIAL

This is very famous Egg recipe in Kerala because of addition of coconut milk and milk gives a different taste.
Enjoy recipe

INGREDIENTS

Boiled eggg- 2, cut into half
Onions- 1 cut into pieces
Ginger Garlic paste- 1 tb sp. each
Coconut milk- 2-3 tb sp.
Milk- 1/2 cup (or very little)
Curry leaves- few
Corinader powder- 1/2 tb sp.
Garam masala- 1 tb sp.
Egg curry powder- 2 tb sp.
Jeera/Cumin- 1 or 2 tb sp.
Oil and mustard seeds- To saute

COOKING

1. Pour oil, mustard seeds and cumin seeds in a hot pan
2. Fry onions and ginger-garlic paste for 3-5 minutes. Then add all spicy powders and stir for 2 minutes
3. When there is no more raw smell of powders add coconut milk and milk. This should be cooked for 5-8 more minutes and then compelte egg curry by adding boiled eggs with curry leaves on it.
This goes very well with roti or rice

(Before adding boiled eggs, poke it using a fork at 1 or 2 places on the egg white so that the salt and spices will get absorbed)

HAPPY COOKING ;)

Thanks Karthick for sharing this recipe.

CHANNA MASALA/ SUNDAL CURRY FOR CHAPATI

When I say Chole, we 1st remember rotis, pooris and chapatis. And when I say sundal we remember prasad that is given in temples. This is just a wide angle vision from North to South of India. However, I like temple prasad and also chole. Now when I have soaked garbanzos, I was thinking whether I should prepare  a fabulous snack or a delicious breakfast and this confusion was cleared and I prepared Sundal curry. The name is southern version of chole and suits well with chapatis for Health concern or you can go ahead with pooris. My chole is bit different from typical chole batura as I add a different set of ingredients to make more tany and tasty. 

Wanna try? Here is the recipe. 

INGREDIENTS

cardamom sticks- 2-3 very small pieces
Oil, Mustard and coriander leaves
Garbanzo (Chole/sundal) soaked in water for overnight- 200 gms
Onion- 1/2 choppped
Tomato- 1 chopped and blended into puree
Green chili- 1

Curd/yoghurt-  1 tb sp. (for sweet taste)
Ginger - garlic paste
salt to taste
Lemon- to taste

Keep hot chapatis ready - 10

SPICES

coriander powder, curry leaves powder, Garam masala powder- 1/2 tb sp.
red chili powder- 2 tb sp.
Chole masala powder- 1/2 tb sp

COOKING

1. keep garbanzos soaked in water for overnight and then cook it next day for 10 minutes
2. On the other side, in a preheated pan, heat oil ad add onions & ginger -garlic paste. Fry for 3/4 minutes and transfer to a blender and make it a paste
3. Separately make tomatoes and green chilli paste and keep aside.
4. Freshly, in a pan heat oil, then add mustard seeds and tomato puree. keep stirring for 2 minutes to make it cooked
5. add off onion paste to pan and cook this for few minutes. The tomato paste and onion paste mixes up well and leaves back raw smell. Then you can add all masalas/ spices and curd to pan.
6. keep adding water and stir constantly.
7. I add chole here once the curry consistency is visible and mix for 5 minutes. finish cooking by adding washed coriander leaves at end.
8. The last 5 minutes cooking brings all ingredients to 1 mixture and cooked well also.

Now when your chole/ sunday curry is ready to serve, keep hot chapatis  ready and enjoy.
Serves- 3 people. Cooking time 20 -25 minutes

HAPPY COOKING :)