Vegetable Sagu.

                                         

Ingredients: 

• 100 g Potatoes 
• 100 g Carrots
• 100 g Beans
• 100 g Peas
• 100 g mixed peppers 
• 2 tbsp Coriander seeds 
• 1 tsp Poppy seeds
• 3-4 Red Chillies
• 3-4 Cloves
• 3-4 Cardamom
• 1tsp roasted Channa dhal
• 1 inch Cinamon stick
• 2 tbsp Fresh Coconut.
• Pinch of asafoetida
• 0.5 tsp Turmeric powder
• 2 tsp oil
• 8-10 curry leaves.

                                                                               

Preparation Method:

1. Wash and chop all the vegetables.
2. Boil them slightly with water.
3. In a non stick pan, heat oil and fry coriander seeds, cinnamon, cardamom, poppy seeds, roasted channa, red chillies,cloves and coconut until golden in colour.
4. Add them to the half cooked vegetables.
5. The vegetables should be crunchy, do not over cook it.
6. Add turmeric powder,curry leaves and salt. 
7. Cook for 5 more minutes.
8. Serve hot with Puris, Rotis, Rice and Dosas.
9. You can garnish it with chopped coriander seeds.

Bon Appétit.

Roasted Aloo.

                          

 Preperation time :20-25 minutes.







Ingredients:
500 gms - Potatoes
1 tsp Mustard
1 tsp Cumin 2-3 tbsp oil
 8-10- Curry leaves
Pinch of asafoetida
0.5 tsp Turmeric powder
0.5 tsp chilli powder or paprika powder.
1 tsp of chopped corriander leaves
2.5 tsp lemon juice.

Preperation Method:

1. Wash and cut potatoes into big chunks.
2. Heat oil in a pan and add the mustard seeds, cumin, turmeric and asfoetida.
3. wait until the spices crackle.
4. Add curry leaves fry for 1 minute.
5. Now add the potatoes, mix well.
6. close and cook it for 10- 12 minutes.
7. Keep mixing it from time to time, so that it does not get butnt.
8. Add salt and chilli powder and mix well.
9. Add lemon juice. mix well
10. cook for another 8-10 minutes until golden.
11. Garnish with chopped coriander leaves.
12. Serve ot with Rotis or Puris.

Onion Sambar.

Cooking time: 30 mins

                                                                                 

Ingredients: 

• 1.5 cups Thur Dhal 
• 5-6 big onions or 250 gms of sambar onions
• 2-3 potatoes
• 2 carrots
• 2 drumsticks(optional)
• 1 green pepper
• Pinch of asafoetida
• 1 tsp Turmeric powder
• 1.5 tsp Rasam powder
• 2-3 tsp of Sambar powder
• 1-1.5 tsp Tamcon-Tamarind extract
• 2-3 tbsp grated coconut 
• 1 tsp Ghee
• 1 tsp mustard
• 1 red chilli
• 15-20 curry leaves

                                                                               

Preparation Method:

1. Pressure cook Thur dhal.
2. Wash and chop the vegetables.
3. In a big sauce pan cook them for 10 minutes .
4. Add Turmeric powder, salt to taste, rasam powder,tamarind concentrate and curry leaves.
5. Add the cooked dhal to the veges and mix well.
6. boil it for another 10 minutes.
7. Add sambar powder and coconut  and boil it for another 5-7 minutes.
8. Crackle mustard with ghee, add asafoetida and the dry red chilli and add it to the sambar.
9. Let it boil for 2-3 minutes.
10. You can eat it with hot rice or hot idlis.

Bon Appétit.

Minty Mushroom Curry.

   Preparation time: 10mins

    Cooking time: 20 mins

                                                                                 

Ingredients: 

• 500 g Button Mushrooms
• 2 onions 
• 3 tomatoes
• 4 green chillies
• 2 cloves of garlic
• 1 bunch mint
• 1 bunch coriander
• 5-6 cashew nuts
• 0.5 spoons of cumin
• 2-3 tbsp of oil
• 0.5 tsp turmeric
• 1.5 tsp Shahi Paneer Masala
• salt to taste

                                                                               

Preparation Method:

1. Clean the Button mushrooms with a kitchen towel and chop them into big chunks.
2. chop onions and tomatoes,
3. wash and chop coriander and mint
4. Grind mint, coriander, tomatoes, onions,garlic, green chillies and cashew to a smooth paste, in a mixer 
5. In a non-stick pan warm oil and crackle cumin and  add turmeric powder,
6. Pour the ground paste and fry it until it leaves the sides.
7. Add the chopped mushrooms, mix well.
8. Add salt and Shahi Paneer Masala.
9. I have added Shahi Paneer Masala instead of Garam Masala just to get a different flavour.
10. If need be add some water and let it simmer for 5-7 minutes,until the mushrooms are cooked. 
11. Garnish it with coriander leaves.
12. Serve it hot with Roti or Rice.

link to the photos:Minty Mushroom Curry

Bon Appétit.

Photos of Minty Mushroom Curry

Photos of Pumpkin Raita.

Aloo and Aubergine Yenagai - Spicy Curry

Ingredients: 

• 250 g Potatoes
• 250 g Aubergines
• 1 tsp Channa Dhal
• 0.5 tsp Urad Dhal
• 0.5 tsp Mustard
• 0.5 tsp Haldi
• Pinch of Asafoetida
• 3 dry Chillies
• 10-12 Curry leaves
• 2 tbsp Vangibath Powder
• 1.5 tbsp Lemon Juice 
• 3-4 tbsp Oil
• 2 tbsp of  dessicated Coconut
• Pinch of salt. 

                                                                               

Preparation Method:

1. Wash Potatoes and Aubergines and cut them in big pieces.(1 inch lengthy pieces)
2. In a non stick pan heat the oil, and crackle mustard, 
3. Add Channa dhal, Urad Dhal fry until golden,
4. add red chillies, curry leaves, haldi and asafoetida and fry for a minute,
5. Add the vegetables and cook it for 10-15 minutes,
6. Add salt, mix well,
7. Add  the vangibath powder  and mix wellfor 2-3 minutes,
8. Add lemon juice and mix well,
9. Now add 2 tbsp of coconut  mix well .
10. It can be eaten with Chappatis or Rice.
11. Note;You can use the MTR Vangibath powder or You can make your own.
12. I will write in my next post the recipe of Vangibath powder.

link to the photos:Aloo and aubergine Yenagai-spicy curry
Link to Vangibeth Powder

Bon Appétit.

Photos of Aloo and aubergine Curry

Aloo in Spicy gravy.

                                    Preparation Time: 30mins                                   Cooking time: 35 mins

                                                                                 

Ingredients: 

•  700 g or 4 Big Potatoes
•  2  Medium sized Onions
• 3 Tomatoes
• 4 Dry Red Chillies
• 1.5 tsp Corriander seeds
• 1 tsp Fennel seeds
• 5-6 Cloves 
• 1 inch stick Cinamon
• 4-5 Cardamom
• 100 ml Coconut Milk
• 2 Cloves of Garlic
• 0.5 tsp Turmeric powder
• Salt to taste.
• 2 tsp Oil.

                                                                               

Preparation Method:

1. Wash the potatoes and cut them into big chunks.
2. Parboil potatoes for 10 min with salt and Turmeric powder,
3. In the mean while chop onions finely.
4. In a non-stick pan heat 2 tsp of oil, fry cloves, cardamom, corriander seeds for 2-3 mins. 
5. Add chopped onions, chillies  and garlic and fry until golden,
6. Add the  chopped tomatoes and fry for 3-4 minutes,
7. Grind the above mixture to a smooth paste,
8. Add it to the potatoes and cook for 10 minutes,
9. Add 100 ml coconut milk and boil it for 2-3 minutes,
10. Garnish it with chopped corriander leaves.
11. Serve it with Hot Rotis, Puris or Rice

Bon Appétit.

Avial.

Preparation time: 15-20 mins

Cooking time: 20-25 mins

                                                                                 

Ingredients: 

• 100 g French Beans 
• 100 g Carrot
• 100 g Potatoes
• 100 g Cauliflower
• 1 Green Plantain
• 1-2 Drum stick
• 0.5 tsp  Haldi
• 3/4 spoon Tamrind extract (Tamcon)
• 1.5 tsp Cumin
• 10-15 Curry leaves 
• 3-4 green chilies
• 1 cup  Grated Fresh Coconut 
• 2 tbsp  Coconut Oil
• Pinch of Asafoetida
• 1 tsp Mustard
•  1.5 cups of Yoghurt.

                                                                               

Preparation Method:

1. Wash all the vegetables and cut them into 1 inch pieces,
2. Cook them for 10-  15 minutes,
3. Add haldi, curry leaves, salt and mix well,
4. In the mean while grind cumin, green chillies and coconut with some water,
5. Add the ground paste to the vegetables and mix well,
6. Add the tamarind extract and let it boil for 10-12 minutes or until vegetables are cooked.
7. The vegetables must not be over cooked, let them be crunchy, 
8. In a small pan heat coconut oil and crackle mustard, pinch of asafoetida and 1 brokem red chillies, 
9. Add it to the avial and mix well.
10. When it cools down a bit, add 1.5 cups of plain yoghurt.
11. Serve it with Rice.

Bon Appétit.