Ulli Curry (shallots curry)

This is the curry I cook  when I am too tired to cook.It so simple and tasty.It is a typical Kerala curry with coconut milk.I might sometimes wonder what will happen to Indian Cuisine if onions and tomatoes did not exist!Oh my god! I can't imagine!Here it is...

Ulli Curry

Shallots-15
ripe tomatoes- 2
green chili-2 slit
curry leaves
mustard seeds- 1/4tsp
turmeric pwd- 1/4 tsp
red chili pwd- 1tsp
sambhar pwd- 1tsp
salt
coconut oil- 1tbsp
coconut milk- 1cup
water -2cups

Method:
Heat oil in a pan, add mustard seeds, curry leaves.
Now add green chillies and shallots.Saute well.
Add tomatoes and fry until they are mashed.
Now add all the powders.Check for salt.
Add water and let it boil for 3-4 minutes.
Add coconut milk and boil for few minutes.
Serve hot with plain rice and papad.

Ulli Curry (Shallots Curry)

CBH Chicken Curry

This chicken curry is awesome and does not need a lot of prep!This is the one that is served in CBH (Central Briyani Hotel) at Coimbatore for Parota! Hmmm!You get so tempting when you see the redish orange curry.We eat it with Parota and the rest with idli or dosa!.It is the perfect curry. I am missing all of them.I have not included the colors added in the curry.

CBH chicken curry

Chicken- 1lb
onions- 1medium
green chillies-2 slit
ginger garlic paste- 1tbsp
garam masala- 1tbsp
coriander pwd- 2tsp
pepper pwd- 1tsp
red chilli pwd- 1tsp(to spice level)
oil- 1tsp
fennel seeds- 1/4 tsp
curry leaves
coriander leaves- 2tsp chopped

Method:
Wash and clean the chicken.Cut into 1" pieces.
Heat oil in a pan.Add  fennel seeds,curry leaves, green chilli.
Add onions and saute them for few minutes.Add ginger garlic paste.
Saute for 1 minute.Add the chicken and saute for few minutes.
Now add all the powders and salt.
Add 1-2 cups of water.Bring it to boil.
Reduce the heat and cook until done(25-30 min).
Garnish with coriander leaves.
Serve hot with Parota or plain rice.

CBH Chicken Curry

Gobi Manchurian

Wow! who doesn't like this appetizer? Right from kids to elders everybody loves this dish.No colors added.Cook the sauce and mix florets just before setting the table,otherwise the cauliflower becomes soggy.

Gobi Manchurian

Cauliflower florets- 25
oil-  for deep frying

For the Batter:
maida- 4tbsp
corn flour- 4tbsp
rice flour- 1tbsp
ginger garlic paste- 1tbsp
red chilli pwd- 1tsp
salt-to taste

For the sauce:
onions- 1/4
capsicum- 1/2

green chilli-1
spring onions- 2tbsp
garlic- 1tbsp
soya sauce- 2tsps
tomato ketchup-2 tsp
vinegar- 1tbsp
red chilli flakes- 1/2 tsp
coriander leaves- 1tbsp
corn flour- 1tsp mixed in 1/4 cup water
salt - a bit

Method:
Wash the florets.Drain them on a paper towel.
In a bowl mix all the ingredients for the batter.Keep it aside.
Heat oil in a pan.when hot,dip the florets in the batter and drop them in the oil.
Deep fry them for 2-4 minutes until the florets are golden and done.
Do not burn them.
Fry then in batches.do not over crowd the pan.
Drain them in a paper towel.
Heat 1 tsp of oil in a pan.Add garlic, green chillies,onions,little spring onions and capsicum.
Saute them for 2-3 min.
Add vinegar,ketchup,soya sauce,red chilli flakes and corn flour with water.
Mix well.add a bit of salt.
Stir in the fried florets. Mix well.
Garnish with coriander leaves and remaining spring onions.
Serve hot with pulao or rotis or as an appetizer.

Gobi , cauliflower,Manchurian

Chayote Fry

I either add this vegetable  in sambhar or make pachadi but this time I wanted to make it into a side dish/ poriyal/thoran.This is a not  so favorite vegetable on our table! But no one knew this was chayote.Thank God!

Chayote Fry

Chayote -1
onion-1/2
red chilli flakes- 1tsp
garlic- 2
shredded coconut - 2tbsp
curry leaves
oil- 1tsp
mustard seeds- 1/4 tsp

Method:
Peel the skin  and chop the squash into small cubes.
chop onions  and garlic finely.
Heat oil in pan ,add mustard seeds,garlic,onions, curry leaves and red chilli flakes.
Saute for 2 minutes until onions are soft.
Add the squash.Sprinkle some salt and some water.
Cover and cook until done.
finally add coconut and mix well.
Serve hot with rotis or rice.

Chayote Fry

Vegetable Kurma

This is a dish liked by all and could be made with any  combo of vegetables.Especially just potato and green peas.But please don't add beetroot.You can add almonds,fried bengal gram or cashews for the paste.Add for the finishing touch either coconut milk or plain milk.

Vegetable Kurma

Potato-1
carrots-1small
beans- 4
greens peas-3 tbsp
onions-1 small
tomato-1 small
ginger garlic paste- 1tsp
mustard seeds- 1/4 tsp
jeera- 1/4 tsp
curry leaves
oil- 1tbsp
milk/coconut milk-  1/4 cup

For paste:
Almonds- 6
garam masala-3/4 tsp
turmeric pwd- 1/4 tsp
red chili pwd- 1/2 tsp( to spice level)

Method:
Grind the above into fine powder.
Cut the vegetables. chop onions and tomatoes finely.
In a pan boil water, add salt,potato and boil for 5 minutes.Cover and cook
To that carrots and boil for 3-4 minutes and finally add greens peas and cook for 2 minutes.
Now remove from fire,drain the water and keep it aside
Heat oil in a pan,add mustard seeds,jeera and curry leaves.
Now add onions and saute well .
Add tomatoes and the ground paste and cook until it is mushy.
Now add the cooked vegetables and little drained water
Boil for 5 minutes.Add coconut milk and mix well.
Let it boil for 1 minute.
Garnish with coriander leaves and serve hot with chapatis  or rotis.

Vegetable Kurma

Stuffed Okra (Bhindi/vendaikai)

This is a time consuming but extremely delicious side dish.this might even take 45- 1hr to complete the dish.
To make faster I chose small bhindis...but this is only available in our stores.! Ha Ha
The is so flavorful.This is actually a Gujarati dish, known as Bhindi Sambhariya but we don't like sweetness in dishes I avoided sugar /jaggery in this.Cook this in non stick pan ,you can avoid little more oil.

Stuffed Okra

Okra- 20-25(small)
oil-1 tbsp
asafoetida- 1/4 tsp
curry leaves

For Stuffing:
raw peanuts- 2tbsp
coriander pwd- 1/2 tsp
ginger garlic paste- 1tsp
red chilli pwd- 1 tsp
coconut- 3tsp
garam masala- 1/4 tsp
jeera pwd- 1tsp
sesame seeds- 1/2 tsp
coriander leaves- 2 tbsp finely chopped
salt
sugar/jaggery -2tsp (optional)

Method:
Roast peanuts and sesame seeds.put off the stove and add all  powders and stir well.
Let it get roasted in the heat of the pan. Stir in ginger garlic past and salt.
Transfer all the ingredients into a bowl.Mix well.
Clean and chop off the heads and tails of the okra.
Slit the okra lengthwise ,don't make it two.
Now stuff the mixture into all the okras.
Heat oil in a nonstick pan,Add asafoetida and curry leaves.
Place the cut side of the okras on the pan, so that they will not open up when you flip.
Reduce heat and slow until done .This would take around 30 minutes.
If you sprinkle water it will turn soggy.This recipe should be crisp and cooked.
Serve hot with rice.

Paneer Jalfrezi

This is heavily adopted form Sanjeev Kapoor's Show.It was easy to cook and became a big hit in our house.It can be cooked within 10 minutes.You can add red and yellow bell peppers also.

Paneer- 250 gms
onions- 1small
tomato- 1
capsicum-1/2
red chilli-1
ginger-1" julienned
green chilli-1
coriander leaves- tbsp chopped
jeera -1/2 tsp
vinegar 1tsp
salt
oil- 1tbsp
red chilli pwd-1 tsp
turmeric pwd-1/2 tsp
garam masala-1/2tsp

Paneer Jalfrezi

Method:
Cut paneer into 2" long pieces.
Chop onions,tomatoes and peppers into 1" thick slices
Heat oil in a non stick pan.Add jeera,red chilli and ginger.
Now add onion and saute for 1minute .It must not become soft.
Add turmeric pwd ,red chilli pwd and bell peppers.
Saute for 2 minutes. Add paneer and toss well.
Sprinkle vinegar and salt and toss again.
Now add tomatoes and garam masala pwd .
Saute for 1 minute until all veggies are coated.
Garnish with coriander leaves and chopped green chillies.


Paneer Jalfrezi

Channa Dal Sambhar

So tasty and yummy.The best thing is that this curry goes with rice, idli or dosa.So give a try!
You can add any vegetable of your choice.I have added bottlegourd and mangoes (so that my daughter thinks all of them are mangoes.!!The masala pwd has to be ground fresh and added.The remaining you can add it to rasam or any veggie side dish.no mangoes are available just add 1 tsp of lime juice at the end.

Channa Dal Sambhar

Bottle gourd- 1/2 cup
raw mangoes- 1/4 cup
channa dal - 1/2 cup
garlic- 2cloves
onions-1 small
tomato-1 small
curry leaves
asafoetida- 1/4 tsp
salt
oil- 2tsp
mustard seeds- 1/4 tsp
coconut milk- 2 tbsp

To grind:
coriander pwd- 1tbsp
red chilli pwd- 1tbsp
fenugreek seeds- 1/2 tsp
jeera -1tsp

Method:
Dry roast all the ingredients in the "to grind" list and grind it into fine powder.
Chop bottle gourd and mangoes into cubes.
Chop onions and tomatoes.Pressure cook channa dal with salt .Mash it well
Heat oil in a pan,add mustard seeds,asafoetida and curry leaves
Add onions and saute well. Now add tomatoes along with vegetables.
Add 5 tsp of the ground powder.(alter it according to your spice level)
Mix well Sprinkle some water.Cover and cook for 2-3 minutes.
Add mashed dal and some water and let it boil for 5-6 minutes .
Check for salt.Mix in coconut milk and let it boil for 2 minutes.
Sprinkle coriander leaves and serve hot with plain rice or idli or dosa.

Channa dal Sambhar

Plain Potato Fry

When you are left with nothing in the fridge..not even onions.Ha haa ha.cook this recipe.
This is done in 15 min.Simple and will go with any rice.You can even peel the skin and then boil it.
Perfect for lunch box!Don't use russet potatoes they will turn mushy.Use ordinary potatoes.

Plain Potato Fry

Potatoes-3
Oil- 2tsp
Salt
mustard seeds-1/4 tsp(optional)
Red chilli pwd- 1tbsp (to taste)

Method:

Clean and chop potatoes into cubes.
Boil in water with salt for 6-7 minutes.
They must not become mushy.
Drain and peel the skin.
Heat oil in a flat bottomed pan.Add mustard seeds and red chilli pwd.
Before it burns out add potatoes and saute them.
Reduce heat and fry them for 8-10 minutes until they become roasted.
Serve hot.

Plain Potato Fry

Pasta -My style

This is typical INDIAN style Pasta.My style of making it. you can use whatever vegetable available.And if you don't like to use cheese you can use paneer instead.You can save any left over oregano or Italian seasoning from the Pizza box!.

Pasta-My style

Pasta-Indian Style
Macaroni pasta- 1cup
onion-1/2 sliced thinly
Capsicum- 1/2 sliced thinly
garlic-  2 cloves chopped finely
spring onions- 3
mixed veggies-1/2 cup
olive oil- 1tbsp
crushed red chili flakes- 1tsp
pepper- to taste
salt
coriander leaves - 1tbsp chopped
Parmesan cheese 1/4 cup
Tomato ketchup- 1 tbsp (optional)
Italian seasoning- 1/2 tsp

Method:
Pressure cook the pasta with 3 measures of water. Add a bit of salt and oil
Give 8-10 whistles(depends on your cooker) or cook until done.Put it off and leave it.
Heat a pan add olive oil.When hot add garlic,onion and all the vegetables.
Sprinkle some salt and add red chilli flakes.
Saute it well until veggies are 80% cooked.Reduce heat. this would take about 7-8 minutes.
Now drain the pasta and mix it along with the veggies.
Add the Italian seasoning,some salt and pepper.Mix well.
let it cook for 1 minute.Put off the heat and add cheese.
Drizzle some ketchup and have it hot on a rainy day.

Poondu Kuzhambhu

This is so good during the rainy season!You need nothing except hot rice and this curry with plain papad!

Hmm!I can't wait to have.This is basically with lots of tamarind.It is a chettinad special and the aroma of roasted garlic fills your kitchen.

Poondu kuzhambhu

Garlic -10-12 cloves
shallots-10
tomatoes-1 small
tamarind extract-1 cup
water-1 cup
mustard seeds-1/4tsp
curry leaves
gingely oil-2tbsp
red chilli pwd-1tsp
turmeric pwd-1/2tsp
methi seeds-1/4tsp

To Grind:
coconut-1/4 cup
coriander pwd-2tbsp
pepper corn-1tsp
jeera -1tsp
red chillies-4

Method:
Roast and powder the ingredients into a fine paste with some water.
Heat oil in a heavy bottomed pan,add mustard seeds, methi seeds,curry leaves.
Add shallots and garlic.fry for 2 minutes.
Add tomatoes.Saute well until squishy.
Now add tamarind extract,red chilli pwd,turmeric pwd and the ground coconut mixture.
Let it boil.Check for salt.
Reduce the heat and cook for 10-12 minutes until raw smell goes.
Serve hot with plain rice.

Tindora Poriyal (thoran)

I really want to tell about the "Eastern Vegetable Masala Powder" which is great. You can get these in the Indian Stores.Just use 1tsp or 1 tbsp according to the amount  of the veggies.It is so good.It has everything it.

Tindora Poriyal

Tindora- 20
onion- 1 small
tomato- 1 small
garlic-2 crushed
jeera- 1/4 tsp
masala pwd- 1tbsp
red chilli powder- 1/2 tsp
oil- 1tbsp
salt
curry leaves
mustard seeds-1/4tsp




Method:
Cut tinda into round pieces.
Heat oil in a pan.Add mustard seeds, curry leaves, garlic and jeera.
Add onions and saute until translucent.Now add tomatoes and the powders.
Add tinda.sprinkle some salt and water.Mix well
Cover and cook until done.

Note:
If needed throw some shredded coconut at last.

Carrot and Celery Fry (thoran/poriyal)

Generally its peas or beans with my carrots.I wanted to introduce celery into my poriyal/thorans list.I love the celery when it is had with chicken ...especially at Panda Express!I love its crunchy taste and the aroma lingers all over your kitchen throughout the day.I tries celery alone but it did not turn out well.It always tastes good when had with something else..

Carrot Celery Fry

Carrot- 1 cup
celery 1 cup
onions- 1 small
mustard seeds-1/4 tsp
olive oil- 1tsp
curry leaves
garlic- 2
jeera 1/2 tsp
coconut-3tbsp
red chillies- 2 ( to taste)

Method:
Clean and dice carrot.chop the top and bottom of the celery
Run the knife through the center of the celery stick and then dice it to the same size of carrots.
Chop onions.Grind garlic,red chillies,curry leaves,coconut and jeera into a coarse mixture.Heat oil in a pan , add mustard seeds and onions.Saute for few minutes until onions are soft.
Now add carrots .Sprinkle some salt and saute for few minutes.
Now add celery and the coconut mixture .Reduce heat.
Sprinkle some water and check for salt.
Cover and cook until done.
Serve with sambhar or rasam rice.

Poricha Kuzhambhu

This is also a specialty of South India..esp Tamilnadu. This curry is made without tamarind.
This is very good for kids.This generally made with any one of the dals but I add two dals.It is so simple and tasty.You should have this with a spoon of ghee and potato fry or papad!

Poricha Kuzhambhu

Masoor dal/toor dal - 1/4 cup
moong dal-1/4 tsp
drumsticks- 10
brinjal-2
onion-1 small
tomato-1 small
jeera-1 tsp
curry leaves
oil- 2tsp
green chillies- 2
red chillies- 2
sambhar pwd- 1tbsp
turmeric pwd- 1/2 tsp
garlic cloves - 2
asafoetida- 1/4 tsp
coriander leaves - 1tbsp

Method:
Pressure cook dals with  garlic.
Chop onion and tomato.Chop veggies also
Heat oil in a pan,add mustard seeds, jeera, curry leaves, asafoetida and chillies.
Now add onions.Saute for a few minutes.
Add tomatoes and veggies.
Sprinkle some salt and water.Cook for few minutes.
Add sambhar pwd and turmeric pwd.add the mashed dal .
Add 1 cup of water. check for salt
Let it boil for few minutes.Garnish with coriander leaves.
Serve hot with plain rice .

Couscous Pulao

This could be had as breakfast or dinner.Especially for those who are on diet!
You can add any variety of veggies. you can even add the day's remaining side dish/thoran /fry.You dont want to have the tomatoes raw just add it when saute the others.

Couscous Pulao

Couscous- 1cup
vegetable stock- 1cup(or water)
red chillies-2
garlic-3 cloves
olive oil- 2tbsp
dhania seeds- 1/2 tbsp roasted
shahijeera /black cumin seeds - 1/2 tbsp roasted
lemon juice- 1 whole
cooked channa dal- 1cup
onions-1 small finely chopped
cucumber-1 medium diced
ripe tomatoes-1 cup
mint leaves- 2 tbsp chopped
coriander leaves- 2tbsp

Method:
Grind chillies, garlic,dhania seeds, shahijeera and salt(1 tsp).
Mix olive oil and lemon juice.keep it aside.
Bring to the vegetable stock to boiling hot  on medium fire.
Remove stock from fire and add couscous .cover and let it stand for 5 minutes.
Now with a fork fluff up couscous and add cooked channa,tomatoes, cucumber,coriander leaves,mint leaves,and the garlic mixture.
Stir well and serve immediately.

Khicheri (khichadi)

Khichadi is done when you can't cook anything else. actually it is rice with lentils .So to make it a bit more healthy and tasty we add veggies.you can have it with a dash of  ghee or curd or any pickle.This is also a dish that is had on the days when we fast or sometimes when we are sick.This is the last option in my house.
The ingredients are same but the way it is cooked is different in north India and south India.You can use sona masuri also.

Veg. Khicheri

Basmati rice- 1 cup
yellow moong dal- 1/2 cup
onion-1 small
tomato- 1 small
turmeric pwd- 1/2 tsp
green chili- 2 (optional)
ginger - 1"
garlic- 2 cloves
Mixed vegetable- 3/4 cup
coriander leaves- 1tbsp
curry leaves - 1sprig.
mustard seeds- 1/2 tsp
oil- 2tsp


Method:
Wash and soak rice and dal for 30 minutes.
Finley chop ginger and garlic.Cube onions and tomatoes.
Heat oil in  pressure cooker, add mustard seeds,curry leaves and onions. Fry for 2 mintes.
Add ginger,garlic, turmeric pwd, tomatoes,green chilies, mixed veggies and salt.
Add 1 1/2 cups of water. check for salt.
Add coriander leaves.Allow 1 whistle and simmer it for 3 minutes.
Remove it from fire.Keep it aside and allow the steam to pass by itself.
Serve with curd or pickle.

Okra with Potatoes

This is a simple healthy dish.When you have little of some vegetables left in the fridge.This recipe would help.
You can use any veggies like cauliflower florets, beans etc. .I used small okras, brinjals and potatoes.If you are using long ones cut into two.

Okra with Potatoes

okra-10
brinjal- 2
potatoes-2
onion - 1 small ,sliced
tomato- 1 small
garlic - 2 cloves,crushed
curry leaves- 1 sprig
corinader leaves- 1tbsp
fennel seeds- 1/4 tsp
mustard seeds-1/4 tsp
green chili- 1 chopped
lemon juice- 1tsp
crushed red chilli flakes- 1/2 tsp
oil- 2tsp

Method:
Cut the okras into lengthwise.Cube the potatoes and boil in slat water for 5- 6 minutes until soft but mushy.
In a non stick pan heat oil,add mustard seeds, fennel seeds,curry leaves.
Add onions and fry until they are golden.
Add crushed chilies and garlic and fry for a minute.
Add tomatoes,okra,brinjal,coriander leaves, green chili,lemon juice.
Sprinkle some salt.
Lower the heat and cover the pan .Cook for 8-10 minutes.
Add potatoes, cover again and cook for 5 minutes until done.
Serve hot with chapatis or rice.