Potato Korma

Ingredients:

To Grind:

1. Ginger - 1 cm piece
2. Garlic - 4 pods
3. Cashews - 8 pieces
4. Fresh grated coconut - 1/2 cup
5. Cardomon - 3
6. Cloves - 4
7. Cinammon - 2 sticks
8. Green chillies - 4
   

Onions - 1 big
Potates - 3 (Cut into medium sized cubes and cook to 75%)
Cloves - 2
Cinnamon - 2 sticks
Cashews - 6 pieces fried in ghee to decorate

Method:

1. Grind all the "To Grind" items in a blender to smooth paste.
2. Heat oil in a pan add Cinnamon, Cloves and lengthwise sliced onions.
3. When onion is brown add boiled potatoes and grinded mixture.
4. Add enough water and salt as required.
5. Cover and cook until oil oozes out.
6. Decorate with fried cashews

Potato korma will be good with Puri or Ghee Rice.

Spiced Rice with Green Peas Masala

Ingredients For Spiced Rice:

Basmati Rice - 1 1/2 cups
Water - 4 cups
2 tablespoons lemon juice
2 tablespoon ghee
1 medium red onion chopped
3 tablespoons cashews
3 tablespoon sultanas
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon mustard seeds
1/4 teaspoon ground turmeric
1 teaspoon ghee, extra

Method:

1. Rinse the rice well and keep it aside. Bring the 4 cups of water to boil and add salt and lemon juice.
2. Add the rice and when the water returns to boil turn down heat and simmer for 18 minutes until rice is just tender.
3. Drain the rice and rince with warm water and set aside
4. Heat the ghee in a large frying pan.
5. Add Mustard, Fennel and cumin seeds allow it to splutter.
6. Add the onion and cook until transparent. Add cashews and sultanas and fry for another 1-2 minutes.
7. Add turmeric powder and drained rice. Toss gently to combine.
8. Rice is ready to be served.

Ingredients for Green Peas Masala:

1. Frozen Peas - 1 cup
2. Onion - 2
3. Tomatoes - 2
4. Cumin seeds - 1 teaspoon
5. Green chillies - 2
6. Ginger - Garlic paste - 1 teaspoon
7. Coriander powder - 1 teaspoon
8. Turmeric powder - 1/2 teaspoon
9. Cumin powder - 1/2 teaspoon
10. Chilli powder - 1/2 teaspoon
11. Garam masala - 1/2 teaspoon
12. Coconut powder - 3 tablespoon
13. Coriander leaves - 2 sprigs

Method:

1. Slice the onions and tomatoes finely. Keep the peas in oven for 2 minutes and bring to room temperature.
2. Heat oil or butter in a pan. Add the cumin seeds and when cumin seeds splutter add onions and fry for 3 minutes until it turns light brown.
3. Add green chillies and ginger-garlic paste and fry until thw raw smells oozes out.
4. Add the tomatoes and fry it until oil separates out and you get a saucy consistency.
5. Add all the masala powders from item 7 - 11 and fry for 2 minutes.
   
6. Add green peas, coconut powder and 100 ml water.
7. Cover and cook until done.
8. Add chopped coriander leaves and serve with spiced rice.
   

Spinach & Dhal Curry

Ingredients:

Toor Dhal - 100 gms
Spinach - 1 medium bunch
Onion - 2
Tomato -1
Green Chillies - 4
Cumin Seeds - 1 teaspoon
Garlic - 3 pods
Turmeric Powder - 1 teaspoon
Red Chili powder - 1/2 teaspoon

Method:

• Wash the toor dhal add 200ml of water or enough water to immerse the dhal, 1/2 teaspoon turmeric and salt for the dhal and pressure cook it until the dhal is done.
• Wash the Spinach and cut it roughly. Add it to the dhal and keep in medium flame. Add some water if necessary. Cook the mixture for 3 minutes to cook the spinach.
  
• In a fry pan add oil, after oil is hot add cumin seeds. When the cumin seeds splutter add the onions, green chillies, garlic and curry leaves and fry until onions turn light brown.
• Add tomato pieces and fry until you get a sauce texture.
• Add red chili powder and remaining 1/2 teaspoon turmeric.
• Add the fried mixture to the dhal, spinach and mix everything together.
• Adjust salt as required.
• Give a quick 1 whisk blend in hand blender or in India we use Dhal masher to mix everything together. (Potato masher can be used as well).

Dhal can had with steamed rice, papad or with Roti's or chapati's.

Beans Thovayal

Ingredients:

Green Beans - 500 gms
Onion - 1 large
Curry Leaves - 2 sprig
Sherreded Coconut - 150 gms
Cumin seeds - 1 teaspoon
Green Chillies - 3
Mustard and Spitted Urad Dhal - 3/4 teaspoon each

Method:

• Peel the edges off the beans and cut into 1 cm pieces.
• Slice the onions lengthwise and slit the green chillies into two pieces.
• Grind the coconut and cumin seeds to powder and keep it aside.
• In a pan heat oil and add the mustard seeds, when mustard seeds splutter add the Urad dhal, onions and green chillies.
• Add the curry leaves and cut beans and fry for 3-4 minutes.
• Add little water, salt, cover and cook the beans in medium heat.
• When the beans is cooked add the coconut, cumin powder and fry for a minute and remove from flame.
• This will be good side for rice and dhal.

Mushroom Chops

Ingredients:

Mushroom - 250 (Button Mushrooms the small ones will be good)
Onions - 2
Cinnamon - 1 stick
Cloves - 4
Garam Masala - half teaspoon

To Grind:

Tomatoes -2
Coriander - 2 sprigs
Mint - 1 sprig
Cashews - 8
Dry Red Chillies or Green Chillies - 4 or 5
Cinnamon - 1 stick
Cloves - 3

Method:

• Grind the "To Grind" items to a coarse paste and keep it aside.
• In a pan add 4 spoons of oil and add cumin seeds, when cumin seeds splutters add cinnamon, cloves and lengthwise sliced onions.
• Meanwhile put the mushrooms in hot water to remove any dirt.
• Cut mushrooms into half and add it to the onions also add some salt, turmeric powder garam masala and fry until mushroom is 3/4 done.
• Now add the grinded masala and fry until oil separates.
• When masala is cooked add little water and salt for the gravy cover and cook on low heat for 4 mins
  
• Garnish with coriander leaves and serve mushroom chops with roti.
  

Channa Masala

Ingredients:

Channa (Kondai Kadalai) - 2 cups
Onions - 2
Tomatoes - 2
Coriander Powder - 3 teaspoons
Cumin powder - half teaspoon
Chili powder - 1 teaspoon
Amchur powder (or lemon juice) - 1 teaspoon
Ginger - small piece
Green Chillies - 2 or 3
Coriander leaves

To Grind:
Cinnamon - 2 medium sized sticks
Cardamon -2
Cloves - 6
Fennel seeds - 1 teaspoon
Kasa Kasa (Poppy Seeds) - 1 teaspoon


Method:

• Soak channa for 8 hours and cook it in pressure cooker.
• Soak the poppy seeds for half an hour and grind it along with cinnamon, cardamon, cloves and fennel seeds and keep it aside.
• Heat oil in a pan and fry the onions until brown in color add the green chillies, ginger, tomatoes and fry till oil separates.
• Now add the Chili powder, Coriander powder, Cumin powder, Amchur powder and grinded masala powder and fry until raw smell oozes out.
  
• Now add the boiled Channa and little bit water, cover and cook in medium heat for 5 mins.
• Garnish with coriander leaves and serve Channa masala with chapatti or poori.
  

Kuttu

Ingredients:

• Split Yellow Dhal(Split Channa Dhal)- 1 cup
• Onion - 1 large
• Tomato - 1
• Coconut - 4 tablespoon
• Cumin seeds - 1 teaspoon
• Green Chillies - 2
• Red Chili Powder - half teaspoon
• Cabbage cooked (optional) - 1 cup

Method:

• Cook the dhal in pressure cooker or in a closed pan. Make sure the dhal is cooked exactly not too cooked.
• Grind the coconut, cumin seeds and green chillies to a smooth paste and keep it aside.
• In a pan add 2 tablespoons of oil and fry the onions, when the onions turn light brown add tomatoes and fry until oil separates.
• Add the chili powder and fry for half minute, then add the cooked Cabbage, dhal and grinded coconut paste.
• Add salt to taste and little water. Cover and cook for 2-3 mins.

My mom cooks this dish with cabbage and my mom's sister without cabbage I like both the variations :-)

Kuttu is a traditional side dish that can be had with rice. Sometimes even I have it with chapati for dinner when there is excess left from lunch.

Rasam rice, pappad and kuttu excellent combination :-)

Moor Kolambu

Ingredients:

• Butter Milk or Curd - 1 cup ( 1/4 lt)
• Shredded Coconut - 100 gms
• Dry Red Chillies - 5-6
• Cumin Seeds - 1 teaspoon
• Hing - little
• Raw white rice - 1 spoon
• Toor Dhal - 1 spoon
• Turmeric powder - half teaspoon
  
• Curry Leaves - 2 sticks
• Onion - 2 medium sized
• Chow Chow or Turnip or White Pumpkin - 150 gms

Method:

• Soak the Toor Dhal and Rice in water for 10 mins
• Add the soaked dhal and rice in a blender with coconut, red chillies, hing, 1 stick curry leaves, half onion, Turmeric and Cumin seeds.
• Grind the ingredients to a smooth paste.
• Add the curd or Butter Milk and just give a slight blend just to mix it with the grinded paste.
• Add 2 spoons oil in a pan and fry the onions and remaining one stick curry leaves, add the vegetable and cook until the vegetable is 3/4 done.
  
• Add the grinded mixture and salt to taste.
• When the gravy comes to a boil remove from heat and serve it with steamed rice.

Palak Paneer

Ingredients:

• Palak or Spinach - 2 bunch
• Paneer(Indian Cheese)- 200 gms
• Onions - 2
• Tomatoes - 2
• Ginger Garlic Paste - 1 teaspoon
  
• Thick Cream - 100 ml
• Cumin Powder - half teaspoon
• Chili Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Turmeric powder - half teaspoon
• Oil and Salt as required

Method:

1. Wash the spinach cut into pieces and cook the spinach in boiling water or microwave for 9 minutes.
2. Blend the spinach to smooth puree and keep it aside.
3. In a pan add 4 spoons of oil and fry finely chopped onions, when onions are light brown in color add the ginger-garlic paste and fry until the raw smell oozes out.
4. Add the tomatoes and fry until you get a paste like texture and oil separates out. Onion or Tomato chunks should not be seen.
5. Add the palak or spinach paste to the onion, tomato mixture and blend everything together.
6. Add all the masala powders Chili, Turmeric, Garam Masala, Cumin, Coriander powders and mix well.
7. Add salt to taste, cover and cook for 3-4 mins.
8. Meanwhile cut the paneer into small cubes and shallow fry the paneer cubes in 2 spoons of oil.
9. When paneer turns light brown in color on all sides remove paneer from heat and drain any excess oil by using tissues.
10. Add thicken cream to the gravy and bring it to boil.
    
11. Add the fried paneer and give a stir. After adding paneer stir the gravy very slowly otherwise the paneer breaks. Decorate with thicken cream.
    
12. Serve paneer with Roti, Chapathi, Kulcha, Naan or Steamed Basmatic Rice.
    

Tiffin Sambhar

Ingredients:

• Toor Dhal - 100 gms
• Dry Red Chilli - 4
• Onion - 1
• Tomato - 1
• Green Chillies - 2
• Tamarind - half lemon size
• Fennel Seeds - 1 teaspoon
• Sherreded Coconut - 4 teaspoons
  
• Salt as required
• Mustard Seeds - 1 teaspoon
• Spited Urad Dhal - 1 teaspoon
• Fenugreek - half teaspoon
• Cumin Seeds - 1 teaspoon
• Hing - little bit
• Curry Leaves and Coriander

Method:

• Soak tamarind in warm water, after 5 mins filter the tamarind water by mashing the tamarind and taking out the pulp.
• Cook Toor Dhal, mash it, add water to make the dhal bit watery.
• Grind the coconut, red chillies and fennel seeds to a coarse powder.
• Heat up a frying pan and add 2 spoons of oil.
• Add Mustard Seeds, Spilted Urad Dhal, Cumin seeds, Fenugreek and Hing fry till the frangances ooze out.
• Add onions, tomatoes, green chillies and curry leaves fry until onions and tomatoes are cooked.
• Add tamarind water and bring it to boil.
• Add dhal, grinded powder and salt to taste.
• When the mixture thickens add coriander and remove from heat.

Note: Tiffin Ssambhar should be little watery for better taste. Dhal should be mashed well so gives added taste.

Tiffin Sambhar will be good with Idly and Dosa.

Egg Curry

Ingredients:

To Grind

• Big Onions - 2
• Cinamon -2 sticks
• Cardomon - 3
• Cloves - 4
• Fennel seeds - 1 teaspoon
• Cumin Seeds - 1 teaspoon
• Coriander powder - 2 teaspoons
• Chilli Powder - 1 teaspoon
• Tumeric powder - 1/4 teaspoon
• Chicken Masala or any Curry powder - 1 teaspoon
• Ginger small piece
• Garlic - 3 pods
  

Onions - 2
Tomatoes - 2
Cinamon - 1 stick
Cloves - 2
Egg - 4 or 5
Coconut Milk - 1 cup
Oil and salt as required

Method

Boil the eggs, remove the shell and keep it aside.

To Grind

Cut Onions into medium sized pieces and fry in 2 spoons of oil. When onion turns little brown in color add Ginger, Garlic, Cinamon, Cardomon, Cloves, Fennel seeds and Cumin seeds and fry till the aroma comes out. Add Coriander, Tumeric, Chilli and Chicken masala powder and fry for a minute and grind to a smooth paste.

Cut 2 onions length-wise and dice the tomatoes. In a frying pan add oil and put Cinamon and Cloves, then add onions. When onions are tansculant add tomatoes and fry until oil separates. Add the grinded masala paste, Coconut milk and salt to taste. When curry comes to a oil cut the eggs into half and added to the curry. Cover and cook for 2 mins decorate with coriander leaves.

Egg curry will be good with Paratha and Jeera Rice.

Gobi Kulasthan

Ingredients

• Cauliflower - 2 cups
• Oil - half cup
• Big Onions - 3
• tomatoes - 3
• Ginger - small piece
• Coriander powder - half sppon
• Garam Masala - half sppon
• Red Chilli Powder - half sppon
• Powdered Cashew - 1 spoon
• Boiled Peas - 1/4 cup
• Cumin Seeds - 1 teaspoon
• Salt as required

Method:

Cut cauliflower into medium sized pieces, put the cauliflower in salted boiling water. Drain the cauliflower and dry it in a tissue to remove any water. Fry the cauliflower in oil till it turns golden brown and keep it aside. Heat 2 spoons of oil in a pan and fry onions. Add tomatoes and sherreded ginger and fry until oil separates. add coriander powder, garam masala, chilli powder, powdered cashew and fry for a minute. Add the fried cauliflower, peas and cover and until the masala is abosbed by the cauliflower. 2 Spoons of yoghurt (optional) can be used for added flavour. Stir occasionallly.

Gobi Kulasthan can be had with roti, chapathi and nan bread.

Vegetable Korma

Ingredients

• Mixed Vegetables - 1 cup (Carrots, Beans, Cauli Flower, Potato, Peas)
• Onions 2 medium sized
• Tomatoes 2 medium sized
• Ginger Garlic Paste - 1 teaspoon
• Green Chillies - 2
• Cinamon - 1 stick
• Cloves -2
• Bay Leaf - 1
• Coriander powder - 1 teaspoon
• Tumeric powder - half teaspoon
• Red Chilli powder - half teaspoon
• Coconut Milk - 1 cup

To Grind

• Sherrded Coconut - 3 spoons
• Fennel Seeds - half teaspoon
• Cinamon- medium sized 2 sticks
• Cloves - 4
• Cardomon - 2

Method

Grind the "To Grind" items to a coarse paste and keep it aside. In a non stick frying pan add oil, after oil is hot add bay leaf, Cinamon, Cloves, Onions and Green Chillies. Fry till onion is light brown in color, add ginger garlic paste and fry for 2 minutes and add tomatoes. When oil separates out of tomotoes add Coriander, Tumeric and Red Chilli powders and grinded masala paste and fry for 2 minutes. Add vegetables, Coconut milk, cover and cook until done.

Serve Vegetable Korma with Rice, Nan Bread or Chapathi.