Vada Curry

A delicious South Indian curry made from masala vada cooked in a spicy tomato and onion gravy. Vada curry is best served with Dosa, Idiyappam, Puttu for breakfast or along with Phulkas for dinner.

Ingredients

  • 1/2 cup split peas/peas dal
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds/jeera
  • salt to taste
  • oil to deep fry
    • For curry :
  • 1 large onion, thinly sliced
  • 1 tomato, finely chopped
  • 1 tbsp ginger garlic paste
  • 1 tbsp oil
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1 strand curry leaves
  • 1/4 cup freshly grated coconut
  • 1 cup water
  • 2 tbsp chopped coriander leaves

Method

  • Soak peas dal/split peas in water for 1 hour. Drain water and grind peas dal, coriander seeds, cumin seeds adding salt to taste and grind it coarsely without adding water.
  • Pour enough oil in a deep bottom pan, when the oil is hot, reduce the flame to medium. Make small balls out of the coarse paste and deep fry the vada until golden color and keep aside.
  • Heat oil in a pan, splutter mustard seeds, add onion, salt and sauté until golden color. Next add ginger garlic paste and the masalas – turmeric powder, coriander powder, garam masala red chili powder and curry leaves fry for two minutes on low flame.
  • Further, add tomatoes and mix well. Cover and cook for a minute on low flame. In the meanwhile grind coconut into a fine paste adding 2 tbsp water and keep aside.
  • Once the tomatoes are mushy, add the ground coconut paste and boil. Lastly, add the fried vadas and cook for few more minutes.
  • Garnish with coriander leaves. Serve with Dosa, Idiyappam, Puttu or Idli.

Beetroot Masala Dosa

Beetroot Masala Dosa is a healthy twist to your regular dosa with all the goodness of beetroot.  It is basically a thin lacey dosa served with a spicy beetroot masala filling for breakfast. Sambar and coconut chutney are served as accompaniments. This is a nutritious dish for all especially for kids who can relish lot of veggies.

Ingredients

  • 2 medium potatoes
  • 1 beetroot
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tbsp coconut oil
  • 2 green chilies, slit
  • 1/2 tsp mustard seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1 strand curry leaves
  • 1/3 cup water
  • 1/4 cup coriander leaves, finely chopped

Method

  • Boil and mash potatoes and beetroot, keep aside.
  • Heat oil in a pan, splutter mustard seeds, green chilies, curry leaves fry for few seconds and sauté onion adding salt to taste till translucent.
  • Next add red chili powder, turmeric powder, garam masala and fry for 2 minutes. Further add tomatoes, mashed potatoes, beetroot and water.
  • Cover and cook for 5 minutes on low flame till the water dries up. Garnish with coriander leaves. Mix well.
  • Heat Dosa pan and add a ladleful of batter on it. Spread to make a thin circle.
  • Apply ghee/oil over it and along the edges, and cook till the dosa turns brown.
  • Put one spoon of masala on the dosa in the center. Then roll the dosa.
  • Serve hot with chutney or sambar

Oats upma

Oats Upma recipe can be a quick and delicious option for breakfast or dinner that can be made in a jiffy. This dish is versatile, flavorful and easy to make, and can be made interesting with the addition of vegetables and simple tadka, lending great taste to the upma. 

Ingredients

  • 1 cup quick cooking oats
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 green chilies, finely chopped
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 tbsp freshly grated coconut
  • salt to taste
  • 1/4 cup water
  • few curry leaves
  • 1/4 tsp turmeric powder

Method

  • Sprinkle 2 – 3 tbsp water on oats. mix well and keep aside.
  • Heat oil in a pan. Add mustard, curry leaves, onions, carrots and chilies. Sauté for 2 to 3 mins.
  • Next add salt, turmeric powder and oats; toss well.
  • Add 2 tbsp of water and mix well. Add more water only if it is necessary.
  • Sprinkle grated coconut, mix well. Cook on low heat for 5 minutes.
  • Fluff up and serve immediately.

Hyderabadi Chicken Dum Biryani

Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. This rice dish has two major ingredients chicken and basmati rice. The rest is playing around with ingredients and spices to create this flavorful Chicken Biryani.

Ingredients

  • 500gm chicken
  • 2 large onions, thinly sliced
  • 1/4 cup cashew nuts
  • For rice
    • 2 cups basmati rice
    • 5 cups water
    • 1 tsp oil
    • salt to taste
    • 1 tsp black pepper
    • 1 bay leaf
    • 1 inch cinnamon stick
    • 2 – 3 cardamom pods
    • 4 – 5 cloves
    • 1 green chili, slit
    • 1 tsp pudina leaves, finely chopped
    • 1 tsp coriander leaves, finely chopped
  • For marinating chicken :
    • 1 tbsp ginger garlic paste
    • 2 green chilies, slit
    • 1.5 tsp chilli powder
    • 1/2 tsp turmeric powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 3 tbsp curd
    • juice of 1/2 lemon
    • 2 tsp vegetable oil
    • 1 tsp ghee
    • 2 tbsp fried onion
    • 1 tsp pudina leaves, finely chopped
    • 1 tsp coriander leaves, finely chopped
    • salt to taste
  • 1 pinch saffron threads
  • 2 tbsp milk
  • 2 tbsp oil

Method

  • Clean the chicken and marinate : add chilli powder, coriander powder, ginger garlic paste, salt, turmeric powder, garam masala, curd, green chilies, oil, ghee, fried onion, lemon juice, pudina and coriander leaves. Mix well and refrigerate for 5 – 6 hours.
  • Add enough oil and fry onions and cashew nuts till golden brown. Remove from oil. In the mean time, soak saffron strands in hot milk and keep aside.
  • Boil water in another vessel, add rice, whole spices, bay leaf, salt, oil and allow it to cook, When rice is 3/4 cooked, strain it. Keep aside.
  • Heat oil in another pan add the marinated chicken and cook the chicken until soft. Do not over cook the chicken.
  • Further, in a biryani pot add the cooked chicken, layer it with rice, pudina, coriander leaves, fried onions, cashew nuts and saffron milk.
  • Next step is to cover the pot with a lid (don’t allow pressure to go out).
  • Reduce the flame and cook for 5 – 10 minutes.
  • Serve hot with raita, pickle or any Indian salna/gravy of your choice.

Dhave Humaan

Dhave Humaan is a traditional Konkani side dish. The word ‘Dhave’ means white and ‘Humaan’ means curry. Dhave Humaan is basically potatoes, colocasia root, long beans and bitter gourd cooked in coconut milk making it delicious and rich.

Ingredients

  • 2 medium potatoes, cut into 1 inch long thin slices
  • 3 colocasia root/arbi, cut into 1 inch long thin slices
  • 3 – 4 tender long beans, cut into 1 inch long pieces
  • 1/4 piece of bitter gourd, cut into 1 inch long thin slices
  • 2 star fruit, chopped
  • 10 – 12 cashew nuts, soaked (optional)
  • 3 – 4 green chilies, slit
  • salt to taste
  • 1 tsp asafoetida
  • 1 coconut /25g coconut milk powder (for coconut milk)
  • For tempering :
    • 1 tbsp coconut oil
    • 1 /2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 strand curry leaves

Method

  • Mix 25g milk powder with enough water to make coconut milk and keep aside.
  • Cook the vegetables, cashew nuts, star fruit with enough water, salt and green chilies till the vegetables turn soft.
  • Once the veggies are cooked, add the coconut milk ,mix well and stir on a low flame till the curry boils.
  • Mean while, heat oil in another pan splutter mustard seeds, cumin seeds, curry leaves.
  • Lastly, Sprinkle asafoetida/hing and pour tempering over the curry.
  • Serve hot with rice.

Notes

You can use fresh coconut milk or coconut milk powder for this recipe. These steps are to be followed if You are preparing this curry with fresh coconut milk.

  • For extracting coconut milk :
    • Grate one big coconut. Grind the grated Coconut in a blender to extract the first fresh coconut milk. Keep aside.
    • Again grind the same coconut by adding required water to extract the second coconut milk. Extract maximum coconut milk by adding water. Keep aside.
  • Method
    • Cook the veggies in second coconut milk. Once everything is cooked, add the first coconut milk. Do not boil after adding first coconut milk.
  • Star fruit is added to the curry for tanginess. If You cannot find it, replace it with dry mango or kodampuli.

Tapioca Upma

Tapioca Upma or Kappa Upma is a perfect option for breakfast or a healthy snack. A quickie and healthy food to kick-start the day. Tapioca is a tubular, rich in carbohydrate, gluten free and omnipresent in Kerala.

Ingredients

  • 250 gm tapioca/kappa
  • 1 tbsp coconut oil
  • 1 large onion, finely chopped
  • 1 tsp mustard seeds
  • 1 tbsp ginger, finely chopped
  • 1/2 tsp cumin seeds/jeera
  • 1/2 tsp turmeric powder
  • 2 dry red chilies, broken
  • 3 -4 green chilies, finely chopped
  • 1 spring curry leaves
  • a pinch of asafoetida/hing (optional)
  • salt to taste
  • 1/4 cup freshly grated coconut

Method

  • Remove the skin of tapioca and cut into small cubes. Clean well & drain. Heat water in a deep bottomed vessel. Boil the tapioca pieces along with salt and turmeric powder until it is soft. Drain the water, crumble gently, keep aside.
  • Heat oil in a wide pan, splutter mustard seeds, cumin seeds then add green chilies, ginger, dry red chili, curry leaves and sauté for 2 -3 minutes.
  • Then add onion, salt and turmeric powder and fry until onion turns light brown.
  • Further, add cooked and crumbled tapioca, mix well and adjust salt to taste.
  • Cover with a lid and cook on a low heat for 5 minutes stirring occasionally.
  • Sprinkle grated coconut and a pinch of asafoetida/hing. Mix well.
  • Serve hot as a snack or breakfast.

Dum Aloo (in pressure cooker)

The word ‘Dum‘ means cooked under pressure and ‘Aloo‘ means Potatoes. Dum Aloo is a famous Kashmiri cuisine. Traditionally the small baby potatoes are deep fried and cooked on low flame. Its a lengthy procedure and very time consuming. Dum Aloo can be made in pressure cooker. It is a very quick recipe and requires very basic ingredients which are available easily at home. It does not require frying the baby potatoes and is a healthy alternative to the traditional Dum Aloo.

Ingredients

  • 2 potatoes, cut into 1 inch pieces
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1 tsp cumin seeds/jeera
  • 1 bay leaf
  • 1 tbsp oil
  • 1 tsp ginger garlic paste
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1/3 cup water
  • 2 tbsp yoghurt/curd
  • 1 tsp kasuri methi

Method

  • Heat oil in pressure cooker, add bay leaf and splutter cumin seeds. Add chopped onion, ginger garlic paste and salt; fry till light brown.
  • Next add red chili powder, turmeric powder, coriander powder, garam masala and fry for 2 minutes on low flame. Add tomato and mix well.
  • Further add potatoes and mix well to coat the masala thoroughly.
  • Add 1/2 cup water mix well. Cover the lid and pressure cook for 2 whistles.
  • Allow the steam to release naturally. Adjust the consistency according to your liking.
  • Heat the pressure cooker on low flame, add kasuri methi and yoghurt/curd. Turn off the flame. Do not boil after adding curd/yoghurt.
  • Serve with Rice, Roti or Naan.

Soya Keema Masala

Soya Keema Masala is a delicious vegan keema recipe made with soya nuggets and basic masala. This easy to make recipe can be packed for lunch. It makes a perfect side dish and is best served with Roti, Rice and tastes great on Toast too!

Ingredients

  • 1 cup soya chunks
  • 1 tbsp oil
  • 1 tsp fennel seeds
  • 2 green chilies, finely chopped  
  • 3 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1/4 cup capsicum, finely chopped
  • 1 tsp turmeric powder
  • 3/4 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • salt to taste
  • 2 tbsp coriander leaves, finely chopped

Method

  • Soak soya chunks in hot water till they are soft. Immediately drain water, rinse in cold water, squeeze out excess water.
  • Pulse the soya chunks in a mixie to a coarse texture and set aside.
  • Heat oil in a pan , add fennel seeds, garlic, sauté for few seconds. Next add onion, sprinkle salt and fry till golden.
  • Further add turmeric powder, red chili powder, coriander powder, garam masala and fry till the raw smell goes away.
  • Add tomato, capsicum and cook on a low flame till the tomatoes turn mushy.
  • Finally add minced soya chunks and mix well and fry for 3 -4 minutes on a low flame.
  • Garnish with coriander leaves and serve with Rice, Roti or Bread.

Paneer Bhurji

Paneer Bhurji is basically spicy Indian cottage cheese (paneer) with onion, tomatoes and spices. ‘Bhurji’ means scrambled so here the paneer is crumbled and then cooked with spices. This is an easy and quick recipe with basic ingredients gets done in 15 minutes. Paneer bhurji pairs well with flat breads like roti and paratha. Tastes great on toast too!

Ingredients

  • 200 gm paneer, crumbled
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • 1 carrot, finely chopped
  • 2 green chilies, finely chopped
  • 1 inch ginger, finely chopped
  • 5 – 6 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • 1 tbsp oil
  • 1 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp sabji masala
  • salt to taste
  • 1 tsp lemon juice
  • 1 tbsp coriander leaves, finely chopped

Method

  • Heat oil in a pan on medium heat. Then add fennel seeds and let them sizzle for few seconds.
  • Then add onion, along with green chilies, ginger and garlic and stir. Cook for 5 minutes until light brown. Add salt and sauté for few seconds.
  • Next, add turmeric powder, red chili powder, sabji masala mix and cook the spices for 30 seconds.
  • Further, add chopped tomato and carrot and cook for 3 minutes until soft.
  • Add crumbled paneer and mix everything together. Cook the paneer for 2 to 3 minutes. Do not over cook else the paneer will be become rubbery and chewy.
  • Squeeze in some fresh lemon juice, garnish with coriander leaves, mix well and serve paneer bhurji with roti/paratha or on toast.

Green Peas Curry

Kerala style Green Peas Curry, is rich, gluten free and vegan curry made with fresh or frozen green peas. The flavor of coconut and mild spices takes this dish to a whole new level. This curry is best served with can be served with Appam, Idiyappam, or Puttu.

Ingredients

  • 1 large potato, cubed
  • 1 carrot, cubed
  • 1 cup green peas, frozen
  • 1 large onion, finely chopped
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • To grind :
    • 1/4 cup grated coconut
    • 1 inch cinnamon stick
    • 1 star anise
    • 1 tsp fennel seeds
    • 3 – 4 green chilies
    • 4 – 5 cloves
    • 2 cardamom
    • 1 tbsp cooked carrot, potato and peas (for consistency)
  • 1/4 tsp turmeric powder
  • 1/4 tsp pepper powder
  • 1/2 cup milk (optional)
  • 1 dry red chili
  • salt to taste
  • 1 strand curry leaves.
  • 1 tbsp coriander leaves, finely chopped

Method

  • Pressure cook potato, carrot and green peas adding little water for 1 whistle.
  • Grind coconut, fennel seeds, star anise, cloves, cardamom, cinnamon, green chilies and pressure cooked veggies into a fine paste adding 1 – 2 tbsp water.
  • Heat oil in a kadai, splutter mustard seeds, add dry red chili, onion and salt, sauté till translucent.
  • Next, add turmeric powder, black pepper powder and curry leaves. sauté for 2 minutes o n low flame.
  • To this, add pressure cooked veggies and ground paste. Mix well. Cover and cook for another 2 minutes.
  • Finally add milk, mix well and turn off the flame. Garnish with coriander leaves and serve with Appam, Idiyappam, Puttu or Chapati
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