Plain Dal Curry

Ingredients :

1. Toordal - 1 cup 
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Red chillies - 3 nos
6. Curry leaves - 1 tbsp
7. Onion - 1 no
8. Tomato - 1 no
9. A pinch of hing
10. Green chillies - 3 to 4 nos
11. Garlic - 2 pods
12. Turmeric powder - 1/4 tsp
13. Corriander leaves for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, urad dal, hing, red chillies, curry leaves & finely chopped onion.  Saute.

2.  Meanwhile cook the dal along with the tomato, green chillies, garlic pods & turmeric powder.  Smash it.

3.   Once the onion is cooked, add the dal & salt to taste.  Garnish it with corriander leaves & serve.

Serve with rice.

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Karunai Kizhangu Varuval

 Ingredients :

1. Yam - small sized
2. Oil for deep frying
3. Chilly powder to spice 
4. Tamarind extract (concentrated) - 1/4 tsp
5. Salt to taste
6. Turmeric powder

Direction to cook :

1.   Combine the yam pieces, turmeric powder, chilly powder, tamarind extract & salt to taste.  Now cook (either pressure cooker or microwave) the yam mixture.

2.   Heat the oil and deep fry the cooked yam pieces till crispy.

Serve with rice.

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Egg curry - kerala style

Ingredients :

1. Boiled eggs - 3 nos
2. Onion - 2 nos
3. Oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Curryleaves - 1 tbsp
6. Ginger garlic paste - 1 tsp
7. Green chillies - 2 nos
8. Tomatos - 1 no
9. Chilly powder - 1 tsp
10. Coriander powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Garam masala - 1 tsp
13. Salt to taste
14. Corriander leaves - for garnishing

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, curry leaves, ginger garlic paste, green chillies & sliced onions.  Saute till tender.

2.   Add turmeric powder, chilly powder, coriander powder, salt & tomatoes.  Saute.

3.   Add garam masala, boiled eggs.  Cook for few mins.

4.   Finally, garnish it with corriander leaves.

Serve with idiyappam. 

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Eggplant curry - Andhra style

Ingredients :

1. Eggplant - 1 no
2. Oil - 1 tsp & for frying
3. Red chillies - 3 nos
4. Mustard seeds - 1 tsp
5. Cumin seeds -1 tsp
6. Onion - 2 no
7. Curry leaves - 1 tbsp
8. Green chillies - 2 nos
9. Ginger garlic paste - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Tomatoes - 3 nos
12. Corriander powder - 1 tsp
13. Chilly powder - 1/2 tsp
14. Salt to taste
15. Peanuts, roasted - 1 tsp
16. Sesame seeds, roasted  -  1 tbsp

Direction to cook :

1.   Heat oil in the frying pan & deep fry the cubed eggplants till golden brown in color. Drain the excess oil in the kitchen tissue.

2.   Heat 1 tsp of oil, add red chillies, mustard seeds, cumin seeds, curry leaves, ginger garlic paste, finely chopped onions & salt to taste.  Saute till tender.

3.   Add turmeric powder, chilly powder, finely chopped green chillies, corriander powder and finely chopped tomatoes.  Saute for 5 mins.

4.   Add fried eggplant & stir fry it.

5.   Meanwhile, grind the roasted peanuts and sesame seeds to fine powder.  And add them to the eggplant mixture & fry them till done.

Serve it with rice.

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Aloo jeera

Very easy to make & taste perfect with rice.  I like to serve this with curd rice in my busy days.  It taste really great and awesome traditional Indian dish.

Ingredients :

1. Potatoes -  4 medium sized
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Cumin seeds - 1 tsp
5. Curry leaves - 1 tbsp
6. Red chillies - 2 nos
7. Ginger garlic paste -1 tsp
8. Onion - 1 no
9. Turmeric powder - 1/4 tsp
10. Red chilly powder to taste
11. Corriander powder - 1 tsp
12. Cumin powder - 1/2 tsp
13. Salt to taste

Direction to cook :

1.   Boil the potatoes & dice them.  Heat oil in the pan, add mustard seeds, cumin seeds, red chillies, curry leaves and chopped onions.  Saute till tender.

2.   Add turmeric powder, ginger garlic paste and salt.  Saute.

3.   Add red chilly powder, corriander powder, cumin powder & little water.  Saute till cooked.

4.   Add the potatoes & saute.  If needed, garnish it with finely chopped corriander leaves.

Ready to serve.

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Rajma masala

Rajma most popular north indian dish served with plain rice or with rotis & parathas.  This is spicy, flavourful, aromatic & nutricious signature dish made by pressure cooking the kidney beans and mixed with masala.  It taste simply out of the world :)

Ingredients :

1. Red kidney beans - 1 cup
2. Oil - 1 tbsp
3. Butter - 1 tbsp
4. Onion - 1 no
5. Tomato puree - 1 cup
6. Garam masala - 1 tsp
7. Corriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Green chillies - 2 nos
10. Chilly powder to taste
11. Kasturi methi - 1 tbsp
12. Ginger garlic paste - 1 tbsp
13. Corriander leaves for garnishing

Direction to cook :

1.   Soak the red kidney beans overnight and pressure cook it in the salted water.

2.   Heat oil in the pan, add finely chopped onions and saute.

3.   Add turmeric powder, ginger garlic paste, green chillies & tomato puree.

4.   Add chilly powder, corriander powder, garam masala, kasturi methi & cooked kidney beans.  Add enough water to adjust the thickness of the gravy.  Add salt & garnish it with corriander leaves.

Serve warm.

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Shaku Shaku Chicken Curry

Easy and very fast to make this delicious chicken curry.  Perfect side dish for both rice and rotis. 

Ingredients :

1. Chicken - 1 Kg
2. Oil - 1 tbsp
3. Cinnamon stick - 1 no
4. Cloves - 2 nos
5. Cardamom - 1 no
6. Onion - 2 nos
7. Tomaotes - 2 nos
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1 tbsp
10. Chilly powder to taste
11. Corriander powder - 1 tbsp
12. Corriander leaves for garnishing
13. Salt to taste

Direction to cook :

1.   Heat oil in the pressure cooker, add cinnamon stick, cloves and cardamom.

2.   Add finely chopped onions and then turmeric powder, ginger garlic paste.

3.   Add finely chopped tomatoes and salt to taste.

4.   Add chilly powder and corriander powder and finally the chicken pieces.

5.   Pressure cook the chicken curry  till done.  Garnish it with corriander leaves.

Serve it with rice or rotis.

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Tomato Curry - Perfect side dish for rotis

 Simple, easy, delicious & my comfort side dish which taste absolutely perfect with rotis.

Ingredients :

1. Tomatoes - 5 nos
2. Salt to taste
3. Oil - 1 tbsp
4. Mustard seeds - 1 tsp
5. Urad dal - 1 tsp
6. Green chillies - 3 to 4 nos (to spice)
7. A pinch of hing
8. Salt to taste
9. Corriander leaves for garnishing

Direction to Cook :

1.   Cube the tomatoes & keep aside.

2.   Heat oil in the pan, add mustard seeds, urad dal, hing & green chillies.

3.   Add the chopped tomatoes & salt to taste.  Cook until done.

4.   Garnish it with corriander leaves.

Serve it with rotis.

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Malai Chicken - Pakistani style

Rich & creamy malai chicken curry perfect to serve with rotis or rice :)

Ingredients :

1. Chicken - 1 kg
2. Onion - 1 no
3. Red chilly to taste
4. Cloves - 3 nos
5. Cardomom pods - 2 nos
6. Cinnamon stick - 1 pc
7. Bay leaf - 1 no
8. A bunch of cilantro leaves
9. Corrainder powder - 1 tsp
10. Cumin powder - 1/2 tsp
11. Garam masala powder - 1 tsp
12. Red chilli powder  to taste
13. Turmeric powder - 1/4 tsp
14. Tomato puree - 1/4 cup
15. Whipping cream (or milk ) - 1 cup
16. Ginger garlic paste - 1 tsp
17. Salt to taste
18. Oil as needed

Direction to cook :

1. Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown.
Add chopped onion, fry for a few minutes. Add ginger paste and garlic paste & fry.
Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red chilli powder, coriander powder, cumin powder, and turmeric powder, mix
Add 1 glass of water, mix and cover on low heat, cook for about 20 minutes or until chicken is almost done.
Add tomato puree, mix and continue cooking on low heat until chicken is well done.
Finally add the whipping cream and cook for another few minutes. Add garam masala and coriander leaves, cook for another couple minutes and remove from heat.

Serve with roti or rice.

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Paruppu Urundai Kuzhambu / Fried dal in spiced coconut gravy

Fried dal cubes cooked in the spicy and tangy coconut sauce, perfect with rice and rotis as well.

Ingredients :

For Paruppu Urundai :

1. Toor dal - 1/2 cup
2. Urad dal - 2 tbsp
3. Green chillies - 3 nos
4. Salt to taste
5. Oil for deep frying
6. Finely chopped onions - 1/4 cup
7. Finely chopped corriander leaves

For the Gravy :

1. Oil - 1 tbsp
2. Cinnamon stick - 1 small size
3. Cloves - 2 nos
4. Onion - 1 medium sized
5. Tomato - 1 no
6. Coconut - 1/2  (grounded to smooth paste)
7. Chilly powder - 1 to 2 tsp 
8. Turmeric powder - 1/4 tsp
9. Ginger garlic paste - 1 tsp
10. Finely chopped corriander leaves

Direction to cook :

1.   Soak the toor dal & urad for atleast one hour.  Grind together with green chillies adding little water.  Add salt to taste, finely chopped onions & corriander leaves.  Steam cook the batter for atleast 15 mins over medium heat.

2.   Once cooked & cooled, cut them into small pieces and deep fry them in the oil till light golden brown in color.  Keep aside.

3.   Heat oil in the pan, add cinnamon stick, cloves & finely chopped onion.  Saute till tender.

4. Add ginger garlic paste, turmeric powder, chilly powder & grounded coconut paste.  Add enough water & bring it to boil.

5.  Once the gravy is cooked, add the fried dal cubes to the gravy & bring it to boil for 10 mins over low heat.  

6.   Garnish it with finely chopped corriander leaves.

Serve with rice or rotis.

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Avial

Avial is the most popular kerala dish prepared with lotz of vegetables & coconut oil which adds flavour to the dish.  Healthy way of adding vegetables in the daily routine.  Tangy & creamy taste perfect with vathakuzhambu & adai.

Ingredients :

1. Coconut oil - 1 tbsp
2. Mustard seeds - 1 tsp
3. Cumin seeds - 1 tsp
4. Curry leaves - 1 tbsp
5. Grated coconut - 1/4 cup
6. Green chillies - 3 to 4 nos
7. Sour curd - 1/4 cup
8. Vegetables (Carrot, beans, yam, brinjal, cucumber, peas, pumpkin, drumstick, elephants foot, raw banana) - 1 cup
9. Turmeric powder - 1/4 tsp
10. Salt to taste

Direction to cook :

1.   Cook the vegetables & keep aside.

2.   Grind the grated coconut with green chillies & cumin seeds.  Keep aside.

3.   Heat oil in the pan, add mustard seeds & curry leaves.  Add the boiled vegetables & saute.

4.   Add the grounded paste, turmeric powder & sour curd.  Cover & cook over low flame.

Serve with rice or adai.

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Ajwain Chicken curry

South Indian dishes is something hot & spicy.  Ajwain chicken curry is most exotic dish taste good with rice , rotis & naans as well.  When I want to try out some new chicken dishes, I blindly follow the sanjeev kapoor's recipe.  Flavour of ajwain brings unique taste to this dish & we just loved it with rice :)

Ingredients :

1. Chicken - 800 gms
2. Oil - 4 tbsp
3. Coconut, scrapped - 1 cup
4. Garlic - 4 to 6 pods
5. Turmeric powder - 1/2 tsp
6. Onion - 2 nos
7. Salt to taste
8. Tamarind pulp - 1 tbsp
9. Nutmeg grated - 1/4 tsp
10. Corriander leaves for garnishing

Dry Roast the below ingredients :

1. Red chillies - 4 nos
2. Cumin seeds - 1 tsp
3. Corriander seeds - 1 1/2 tbsp
4. Black peppercorns - 10 nos
5. Fennel seeds - 1 tsp
6. Ajwain - 1 tsp
7. Poppy seeds - 2 tbsp
8. Cloves - 6 nos
9. Cinnamon - 2 stick
10. Star anise - 4 nos

Direction to cook :

1.   Lightly brown the scrapped coconut & grind it along with the garlic pods and the roasted ingredients.

2.   Heat oil in the frying pan, add onions & saute till tender.  Add chicken pieces & saute.

3.   Add the grounded coconut paste, turmeric powder, tamarind pulp & cook till done.

4.   Finally, add nutmeg powder & finely chopped corriander leaves.

Serve warm with rice or rotis.

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Potato Fry

Simple, quick & delicious side dish taste great with plain dal, tamarind rice, lemon rice or curd rice.



Ingredients :

1. Potatoes - 3 nos
2. Oil - 1 tbsp
3. Mustard seeds - 1 tsp
4. Urad dal - 1 tsp
5. Curry leaves - 1 tbsp
6. Red chillies - 2 nos
7. Onion - 1 no
8. Turmeric powder - 1/2 tsp
9. Chilly powder to spice
10. Salt to taste

Direction to cook :

1.   Heat oil in the pan, add mustard seeds, urad dal, red chillies, curry leaves & onion.  Saute till tender.

2.   Add sliced potatoes (lengthwise), turmeric powder, chilly powder & salt to taste.  Cover & cook till done.

3.   Add water if necessary.

Serve with rice.

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Channa Masala (Chole masala)

Channa masala is most popular street Indian food.  Each of us have our own version of cooking this spicy & hot curry.  I learnt this from my amma & I am sure it will taste simply delicious.  Chickpeas are pressure cooked first & then mixed with spicy masala.  This can be served with rotis, dosa & puris.  Any leftovers can be used for making chat with samosas or papadis.  Best way to serve the evening snacks little rich & protein.  

Ingredients :

1. Chickpeas - 1/2 cup (Soaked in water overnight)
2. Oil - 1 tbsp
3. Fennel seeds (saunf) - 1 tsp
4. Onion - 1 large sized
5. Potato - 1 no
6. Tomatoes - 2 small sized
7. Grated ginger - 1 tsp
8. Green chillies - 2 nos
9. Turmeric powder - 1/4 tsp
10. Chilly powder - 1 tsp
11. Corriander powder - 1 tsp
12. Channa masala (I used MTR) - 2 tsp (to taste)
13. A pinch of hing
14. Dried Kasturi methi - 1 tsp
15. Salt to taste
16. Corriander leaves for garnishing

Direction to cook :

1.   Pressure cook the soaked chickpeas in the salted water.  Keep aside.

2.   Heat oil in the pan, add fennel seeds & finely chopped onions.  Saute till tender.

3.   Add green chillies, cut potato, grated ginger, salt to taste & finely chopped riped tomatoes.  Saute it.

4.   Add a pinch of hing, turmeric powder, chilly powder, corriander powder & channa masala powder.  Cook till done.

5.   Add boiled chick peas & kasturi methi leaves.  Adjust the salt.

6.   Garnish it with corriander leaves.

Serve with puris.

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Potato Masala (poori masala)

Simple & spicy curry made with smashed potatoes often served with dosa, chapathi or poori.  Any leftovers can be used as a stuffing inside the samosa or as the breakfast sandwiches.  Potato masala occupies the most prominent role in the south indian breakfast menus at home, hotel & in celebrations.  Its been little long time wish for my DH to serve him complete breakfast like dosa, potato masala, chutneys, sambar & vada for any weekends.  Hope I bring his dreams true shortly :)  

Ingredients :

1. Potato - 2 large sized
2. Oil - 1 tbsp
3. Channa dal - 1 tsp
4. Mustard seeds - 1 tsp
5. Finely chopped ginger - 1 tsp
6. Green chillies - 3 to 4 nos
7. Curry leaves - 1 tbsp
8. Onion - 2 nos
9. Tomato - 1/2 
10. Green peas (or) carrot - little less than 1/4 cup (optional)
11. Turmeric powder - 1/4 tsp
12. Chilly powder - 1/2 tsp (optional)
13. Cashewnuts (roasted) - 1 tbsp
14. Salt to taste
15. Corriander leaves for garnishing

Direction to cook :

1.   Boil, peel & smash the potatoes.  Add salt & chilly powder (optional) and keep aside.

2.   Heat oil in the pan, add channa dal, mustard seeds, curry leaves, green chillies, chopped ginger & onions.  Saute till tender.

3.   Add green peas (or) carrot & turmeric powder.  Cook till done.  

4.   Add tomato & smashed potatoes.  Adjust the salt.  Cook for 5 mins on low-medium flame.

5.   Garnish with corriander leaves & roasted cashewnuts.

Serve warm.

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Baby corn fritters

Everytime, I buy baby corn I wish to try new recipe.  This time I made it.  After browsing for a while, I finally dropped into this crispy variation which tasted really yum.   Can be served with jeera rice, fried rice, sambar rice, coconut rice or a perfect snack with tomato ketchup.  Next time, I am  planning to make it in indo-chinese style.  Thinly slice the baby corn & mix all other ingredients together.  Deep fry them in oil & tasty appetizer is ready to serve.

Ingredients :

1. Baby corn - 500 gms
2. Salt to taste
3. Gram flour (besan) - 1/4 cup
4. Rice flour - 1/4 cup
5. Curry leaves - 1 tbsp
6. Chilly powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Ginger garlic paste - 1 tsp
9. Garam masala - 1/4 tsp
10. Water
11. Oil for deep frying

Direction to cook :

1.   Thinly slice the baby corn in lengthwise.  Keep aside.

2.   Mix gram flour, rice flour, chilly powder, turmeric powder, ginger garlic paste, curry leaves, salt,  garam masala to baby corn.  Add water little by little (until well combined).  Dont make it thin.  

3.   Meanwhile heat the oil in the deep frying pan,  fry the baby corn until crispy & golden brown on medium flame.

Serve warm with tomato ketchup.

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Taro root fry

This tiny giant vegetable taste good when it is stir fried.  Whenever, I make moor kuzhambu this kind of side dishes will make the entire menu more tasty & yummy.  Addition of tamarind pulp is optional.  Very simple & easy to make yet taste superb.

Ingredients :

1. Tara Root - 6 medium sized
2. Oil - 1 tbsp
3. Red chillies - 4 nos
4. Curry leaves - 1 tbsp
5. Turmeric powder - 1/4 tsp
6. Chilly powder - 3/4 tsp
7. Corriander powder - 1 tsp
8. Dry mango powder - 1/2 tsp
9. Salt to taste

Direction to cook :

1.   Heat oil in the pan, add red chillies & curry leaves.  Add chopped taro root & stir fry them on medium flame.

2.   Add salt & cook till tender.  

3.   Add corriander powder, turmeric powder, chilly powder & dry mango powder.  Stir fry them till golden brown & crunchy.

Serve with rice.

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