Cauliflower Curry (Gobi)(Simple)

Another simple and tasty curry.
Ingredients
Cauliflower - 1 Pc(Small)
2 Tbsp Oil
1/4 Tbsp Turmeric Powder
1 Tbsp Chili Powder
1/2 Tbsp Dhaniya powder (optional)
Little grated ginger (optional)
Coriander leaves for garnishing
Popu Ingredients

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 Tbsp Urad Dal

1/2 Tbsp Channa Dal (Senaga Pappu)

Steps to do
Step 1: Pluck out the florets of cauliflower with your fingers and wash them thoroughly with hot water.
Step 2: Place a container on stove and add 2 cups water and little salt, add the cauliflower florets, boil them for 5 Min's with lid closed.
Step 3: Once cauliflower florets are tender filter them from water and keep aside.

Step 4: Place a container on stove add oil, once hot add popu ingredients, once they splutter, bring the stove to minimum, now add grated ginger(optional), saute it for 1 min, then add turmeric powder, red chili powder, dhaniya powder(optional), salt to taste. Mix them. Don;t allow it to burn.

 Step 5: Add cauliflower florets in the above mixture, mix them slowly and nicely until mixture applies to all the florets. Keep it on stove for another 5 Min's.

Garnish with coriander leaves and hey your testy, simple cauliflower curry is ready.

Cabbage Curry (Simple)

This is a very simple version of curry which tastes really good.
Ingredients
Cabbage - 1 Pc (Small)
2 Tbsp Oil
1/4 Tbsp Turmeric Powder
1 Tbsp Chili Powder
4-5 Curry Leaves
Coriander leaves for garnishing
Popu Ingredients

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 Tbsp Urad Dal

1/2 Tbsp Channa Dal (Senaga Pappu)

Steps to do

Step 1: Cut Cabbage length wise making a thin slices and wash thoroughly.

Step 2: Place a container on stove add 2 cups water, add cabbage and boil it for 5 min keeping the lid closed.

Step 3: Once the cabbage is tender enough filter the water and keep the cabbage aside.

Step 4: In a container add oil, once hot add popu ingredients, once they splutter add curry leaves and cabbage.

Step 5:Now add salt to taste, turmeric powder and chili powder. Stir all ingredients and let it sit for 5 min.

Wow no more steps, add coriander leaves for garnishing and your testy and simple curry is ready.

Methi Dal (Fenugreek) Menthi Akku Paapu

Simple, nutritious, tasty dal !!
Ingredients
Methi Leaves(1 bunch)
1 Cup Toor Dal (Kandhi pappu)
3-4 Green Chilli's slit length wise
4-5 Curry Leaves
2 Tbsp Tamarind Juice
1/4 Tbsp Turmeric Powder
Pinch of Hing (Asafoetida Powder)
Salt to Taste
Optional
1 Onion, 1 Tomato
(I usually don't use onions for many of my recipes, it is sometimes good not to use onions, but it is always nice to have as an ingredient)
Popu Ingredients
1/4 Tbsp Mustard
1/4 Tbsp Cumin Seeds(Jeera)
1/2 Tbsp Urad Dal
1/2 Tbsp Channa Dal(Kandhi pappu)

Preparation Method
Step 1: Pluck out the leaves only, wash thoroughly. Wash thoroughly toor dal also. Place Toor dal and Methi leaves in a container and cook them in a pressure cooker.
Step 2: Place a container on stove add oil, once oil is hot add the popu ingredients, once they splutter, add curry leaves, green chillies, hing powder. let them fry for 2 min.
Step 3: Add cooked dal and methi leaves into the above mixture. Add Tamarind juice, turmeric powder, salt to taste. Let it sit on stove for 5 min. Add coriander leaves and garnish.

Its done. So simple and tasty. The taste and smell of the methi leaves is awesome. Nothing more to add to this dal to make it much tastier.

Spicy Curd Rice (Dhadhoojinam)

Lets make the normal curd rice look and taste little spicy.
Ingredients
1 Cup Rice
2 Cups of Curd
4-5 Curry Leaves
1-2 Green Chili
1/2 Tbsp Oil
Salt to taste
Small piece of Ginger
Popu Ingredients
1/4 Tbsp Musterd
1/2 Tbsp Channa Dal(Kandhi pappu)

Preparation Method

Step 1: Cook rice with extra water to make the rice bit watery.

Step 2: In a small container add oil, once hot add popu ingredients once they splutter add cut green chilis, ginger and curry leaves.

Step 3: Mix the above mixture with the cooked rice and add salt to taste. Let it cool down for 5 min.

Step 4: Now add curd to the rice and mix well. Add salt for your taste.

Spicy curd rice is ready!!



Tamrind Rice (Pulihogare)

Simple, spicy, time saving, tasty dish.

Ingredients
1 Cup Rice (Non Basmathi)
1/4 Cup Tamarind Juice
4-5 Green Chillies
4-5 Curry Leaves
1/4 Cup mix of Ground Nuts & Cashew
2 Tbsp oil
1/4 Turmeric Powder
Salt to Taste
Coriander Leaves for seasoning.
Popu Ingredients
1/4 Tbsp Mustard
1/4 Tbsp Cumin Seeds(Jeera)
1/2 Tbsp Urad Dal
1/2 Tbsp Channa Dal(Kandhi pappu)

Preparation Method
Step 1: Cook rice separately and keep it aside.

Step 2: In a container add oil once it is hot add the popu ingredients let it splutter and then add curry leaves and green chillies, ground nut and cashew keep stirring.

Step 3: Add turmeric powder, add tamarind juice and salt to taste. Let the mixture sit for some time on minimum heat until the raw smell of tamarind goes off.

Step: Once the mixture is ready switch off the stove and add cooked rice to it. Mix rice and tamarind mixture well. Add some coriander leave for seasoning on the top.

And Tamarind rice is ready !!

Palak Paneer (Spinach)

This is very simple and healthy version of Palak Paneer.
Ingredients
1 Bunch Spinach (Palak)
10-15 pieces of fried paneer
4-5 Green  Chilli's
2-3 Cloves of Garlic
Little quantity of ginger
(Alternate use 1Tbsp ginger-garlic paste)
1 Tbsp of Lemon Juice
1 Tbsp Oil
1/2 Tbsp Turmeric powder
2-3 cloves
1-2 Cinnamon sticks(small)

Preparation Method
Step 1: Wash bunch of spinach leaves thoroughly taking of the edges about 1 inch from bottom.

Step 2: Pour some water in a container add spinach and place it on stove, allow it boil for 5 minutes with out placing lid on the container. Allow it to cool for some time.

Step 3: Take out spinach from the water, add green chillies, garlic cloves, ginger and spinach grind all together in grinder to make a fine smooth paste. Do not add water to make paste.

Step 4: Place container on stove add oil, once oil is little hot add cinnamon sticks and cloves, pour the grind-ed paste also into the container. Do not add water, let the gravy be thick.

Step 5: Add little turmeric powder and salt to taste, let the gravy boil for 5-6 mins, keep stirring.

Step 6: Add the Fried Paneer, mix with the gravy, remove the curry from the container and add to a new container.

Step 7: After 5-10 mins add 1Tbsp of lemon juice.Do not add immediately after you add paneer.

And palak paneer is ready. Simple, yummy , delicious.

Aloo Capsicum Curry

Ingredients

2 Capsicums

2 Aloo (Potato)

1 Tbsp Tamarind Juice^*1

2 Tbsp Ground Nut Powder (optional)^*2

1 Tbsp Oil

5-6 curry leaves

1/4 Tbsp Turmeric Powder

1/2 Tbsp Red Chili Powder

Salt to taste
For Popu (optional)

1/4 Tbsp Mustard

1/4 Tbsp Jeera

1/2 TbSp Urad Dal

Preparation method
Step 1 : Place Aloo in a small microwaveable container filled half with water. Put it in microwave for 3 mins to bake./ You can boil Aloo in a container with water on stove for 15 mins.(if you do not want to do the Step 1 peel off the skin of the Aloo and use the raw Aloo but allow more time to cook while preparing the curry it self)
Step 2: Peel off the skin from the Aloo and cut in to 1 inch cubes.
Step 3: Cut Capsicum in to 1 Inch cubes taking out the middle portion with the seeds.
Step 4: Heat oil in a pan on stove top and  add the popu ingredients(if you want to use them) and let them splutter. Add Curry leaves at the same time.

Step 5: Add Aloo and Capsicum together in the container. Add some salt on them to take out the moisture and cook.

Step 6: Close the lid and allow it cook for 4-5 min.

Step 7: Add turmeric powder and mix the curry, check if the vegetables are tender enough to eat or not raw. If you feel it is still raw cover the lid and allow it to sit for another 4-5 mins.

Step 8^*3: Once you feel vegetables are tender enough and not raw add Tamarind Juice , chili powder, Ground nut powder (optional) mix and let it sit for some time(3-4) on stove with open lid. At this point you can also add salt to your taste.

And You curry is ready. You can have this with roti/ rice.

Serves: 2 People

Notes:

*1 Always keep some stock of Tamarind soaked in water for any time purpose in your refrigerator. Once soaked you can use it for 4-5 times.

*2 Ground Nut Powder: Grid ground nuts in to coarse powder. If you grind it more it will become sticky since it produces oil.

*3 Remember after adding Tamarind Juice/ Ground Nut Powder, vegetables may not cook further, so if you feel the vegetable are raw, give some more time for the vegetables to cook and once cooked fully add these two items.

Carrot Bell Pepper Soup

INGREDIENTS:
1.one large onion
2.two carrots
3.Five garlic cloves
4. two red bell pepper
5. olive oil
6.1 tsp curry powder
7. one bay leaf
8.2 tsp lemon juice

Preparation:

1.Preheat oven for 350 F and apply olive oil to bell pepper and baking sheet .Place bell pepper in backing sheet and place it in oven for 30 min.rotating bell pepper after 15 min.
or
Heat bell pepper directly on gas stove flame until skin burns n appears black in color.

2.Cut onion,carrot,garlic into small pieces.
3.place large bowl on stove and add 2 tsp olive oil,curry powder,bay leaf saute it for 5 min .
4.Add cut pieces and saute until onion turns golden brown (translucent).
5.Add 4 cups of water let it boil for 10 min.
6.After bell pepper is done peel off the skin and take out the stem and make small pieces.(Retain few pieces and cut them into 2-3 inch length wise for garnishing )
7.Grind the mixture with bell pepper after it is cooled
8.Add salt according to the taste.
9 Heat the soup which is ready to serve it hot and mix lemon juice.
10.serve the hot soup in a bowl by garnishing with bell pepper and little of butter n coriander leaves.

Serves: 4 people