Masala Vada

 

Ingredients

Channa dal – 1 cup
Curry leaves – 1 sprig
Green chilli – 1 finely chopped
Ginger garlic paste –  ½ tablespoon
Garam masala – 1 teaspoon 
Jeera – 1 teaspoon
Oil to fry – 2 cups 
Onion – 1  finely chopped
Red chilli – 4  
Salt to taste

Optional:

Besan (channa dal flour) – ¼ cup
Rice flour – 2 tablespoons

Preparation method

• Wash and soak channa dal for 2 hours.
• Coarsely blend channa dal, garam masala,ginger garlic paste,red chilli and cumin.
• Remove the blended channa dal mixture into a bowl.
• Add chopped onion, green chilli, finely chopped curry leaves to the channa dal mixture.
• Add besan if the channa dal mixture is not bonding together.
• Add rice flour to the channa dal mixture if you want more crispy vadas.
• Heat oil in a sauce pan.
• Make lemon-sized balls and pat it lightly on your palm or on plastic paper and slide into hot oil.
•  Deep fry on medium heat until golden brown color.
• Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.

Serving

• Serve warm crispy masala vada as a snack or appetizer.

Turkey berry curry

 

Ingredients

Dried Turkey berry (Sundakkai vathal)  – ½ cup
Onion – 1 medium finely chopped
Garlic – 10 cloves
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Tamarind – lemon size soaked in ½  cup of water
Grated Coconut – 2 tablespoons
Coriander  – 2 tablespoons
Urad dhal – 1 tablespoon
Toor dhal – 1 tablespoon
Chana dhal – 1 tablespoon
Ginger garlic paste – 1 teaspoon (optional)
Red Chilli – 5
Tumeric powder – ¼ teaspoon
Salt – as required
Water – ½ cup
Oil – ¼ cup

Seasoning Ingredients

Sesame Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon

Preparation method

• Dry roast toor dhal, chana dhal, urad dhal, coriander seeds, red chillies for 2 minutes.
• Grind coconut, toor dhal, chana dhal, urad dhal, coriander seeds, red chillies, ginger garlic paste with little water into a fine paste.
• Heat ¼ cup oil in a saucepan.
• Deep fry dried turkey berries.
• Use a slotted metal spoon or spatula to remove the cooked turkey berries and let them drain on paper towels.
• Heat another saucepan and add sesame oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, onion, garlic and cook until onions become translucent.
• Add the ground coconut paste, tumeric powder to the pan along with ½ cup of water.
• After cooking the mixture for 2 minutes, add the tamarind extract and cook for 10 minutes.
• Add the fried turkey berries when the gravy starts to boil.
• Cook for about 20-30 minutes. 
• Turn off the flame and garnish with coriander leaves.

Serving

• Serve turkey berry curry with  rice.

Yogurt Curry

Ingredients

Yogurt – 1½ cups
Eggplant (brinjal) – 1 (small size)
Okra – 4
Baby carrot – 2
Onion – 1 medium finely chopped
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Grated Coconut – 2 tablespoons
Coriander  – 2 tablespoons
Rice – 1 tablespoon
Toor dhal – 1 tablespoon
Chana dhal – 1 tablespoon
Ginger garlic paste – 1 teaspoon (optional)
Green Chilli – 4
Tumeric powder – ¼ teaspoon
Salt – as required
Water – ½ cup

Seasoning Ingredients

Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Fenugreek seeds – ¼ teaspoon
Red chilli – 1

Preparation method

• Dry roast toor dhal, chana dhal, rice, coriander seeds for 2 minutes.
• Grind coconut,ginger garlic paste,green chillies,coriander seeds,toor dhal, chana dhal, rice with little water into a fine paste.
• Mix yogurt and the ground paste together with  ¼ cup of water in a bowl.
• Wash and cut brinjal, okra and carrot  into 2 inch pieces.  
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, chopped onion and cook for 2 minutes. 
• Add tumeric powder and the vegetables to the pan and mix well.
• Cook on medium heat for 5 minutes.
• Add the yogurt mixture and cook for 15-20 minutes.
•  Turn off the flame and garnish with coriander leaves.

Serving

• Serve yogurt curry with  rice.

Zucchini Peas Curry

Ingredients

Zucchini – 1 lb (cut into 2 inch pieces)
Fresh Peas  – ¼ cup
Onion – 1 (minced)
Tomatoes – 2 (cut into cubes)
Green chilli – 1
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Saunf – 1 tablespoon
Coconut (grated) – 2 tablespoons
Milk –  ¼ cup
Chilli Powder – ½ tablespoon
Dhaniya Powder – 1 tablespoon
Garam Masala Powder – ¼ tablespoon
Tumeric – ¼  teaspoon
Salt – as required
Water – ¼ cup

Seasoning Ingredients

Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Red chilli – 1

Preparation method

• Grind coconut, saunf with little water into a fine paste.
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, onion, green chilli and cook until onions become translucent.
• Add tomato cubes and cook until softened. Mash the tomato with a wooden spatula.
• Add the ground coconut paste to the tomato mixture along with ¼ cup of water.
• Add tumeric powder,chilli powder, dhaniya powder, garam masala powder to the mixture.
• After cooking the tomato mixture for 2 minutes, add the milk and cook for about 5 minutes.
• Add the zucchini,fresh peas to the tomato mixture.
• Cook for about 15 – 20 minutes.
• Turn off the flame and garnish with coriander leaves.

Serving

• Serve the zucchini peas curry warm with roti.

Chickpeas Sundal

 

Ingredients

Dry Chickpeas – 1 cup
Coconut – 1/4 cup (grated)
Curry leaves – 2 sprigs
Coriander leaves – 4 sprigs
Ginger garlic paste – 1/2 teaspoon
Garam masala – 1/2 teaspoon
Tumeric powder – 1/2 teaspoon
Salt – as required

Seasoning Ingredients

Oil – 2 tablespoons
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1 teaspoon
Urad dal – 1 teaspoon
Red chillies – 3

Preparation method

•  Wash the dried chickpeas in water. Soak the dried chickpeas for 2 hours. 
• Pressure cook the soaked chickpeas with tumeric powder and 1 cup of water for 2-3 whistles.
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, grated coconut and garam masala. Cook until coconut turn light brown in color.
• Add the cooked chickpeas and salt to the coconut mixture.
• Cook for another 3 mintues.

Serving

• Garnish chickpeas with fresh coriander leaves.
• Serve warm.

Field Beans and Eggplant Curry

Ingredients

Eggplant (brinjal) – 1 lb (cut into 2 inch pieces)
Dry Field Beans (mochai) – ¼ cup
Onion – 1 (minced)
Tomatoes – 2 (cut into cubes)
Green chilli – 1
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Saunf – 1 tablespoon
Coconut – 2 tablespoons
Tamarind – lemon size soaked in ½  cup of water
Chilli Powder – 1 tablespoon
Dhaniya Powder – 1 tablespoon
Tumeric – ¼  teaspoon
Salt – as required
Water – 1½ cups

Seasoning Ingredients

Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Red chilli – 1

Preparation method

• Wash the dried field beans in water. Soak the field beans for 2 hours or overnight. 
• Pressure cook the soaked field beans with tumeric powder and 1 cup of water for 2-3 whistles.
• Grind coconut, saunf with little water into a fine paste.
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, onion, green chilli and cook until onions become translucent.
• Add tomato cubes and cook until softened. Mash the tomato with a wooden spatula.
• Add the ground coconut paste to the tomato mixture along with ½ cup of water.
• Add tumeric powder,chilli powder, dhaniya powder to the mixture.
• After cooking the tomato mixture for 2 minutes, add the tamarind extract and cook for 10 minutes.
• Add the eggplant, cooked field beans when the gravy starts to boil.
• Cook for about 30 minutes. 
• Turn off the flame and garnish with coriander leaves.

Serving

• Serve the field beans eggplant curry warm with rice.

Raw Banana Fry

Ingredients

Raw Banana – 1 (medium size)
Curry leaves – 2 sprigs
Ginger powder – ½ teaspoon
Garlic powder – ½ teaspoon
Chilli powder – 1 teaspoon
Dhaniya powder – 1 teaspoon
Garam masala – ½ teaspoon
Tumeric powder – ¼ teaspoon
Salt – as required

Seasoning Ingredients

Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Cumin seeds – 1 teaspoon
Urad dal – 1 teaspoon
Red chillies – 2

Preparation method

•  Remove the skin and cut the banana into thin pieces.
• Heat a nonstick pan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves,ginger powder,garlic powder, chilli powder,dhaniya powder, and garam masala.
• Cook for 2 minutes.
• Add raw banana and salt to the masala.
• Cook for  15-20 mintues stirring frequently.

Serving

• Serve raw banana fry with sambar rice.

Red Snapper Fish Curry

Ingredients

Red Snapper – 1 lb (cut into 2 inch pieces)
Onion – 1 (minced)
Tomatoes – 2 (cut into cubes)
Green chilli – 1
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Tamarind – lemon size soaked in 1/2 cup of water
Ginger-garlic paste – 1 teaspoon
Chilli Powder – 3/4 tablespoon
Dhaniya Powder – 1 tablespoon
Tumeric – 1/4 teaspoon
Salt – as required
Water – 1/2 cup

Seasoning Ingredients

Oil – 2 tablespoons
Saunf – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Red chilli – 1

Preparation method

• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, onion, green chilli, ginger-garlic paste and cook until onions become translucent.
• Add tomato cubes and cook until softened. Mash the tomato with a wooden spatula.
• Add tumeric powder,chilli powder, dhaniya powder to the mixture.
• After cooking the tomato mixture for 2 minutes, add the tamarind extract and cook for 10 minutes.
• Add the fish pieces when the gravy starts to boil.
• Cook for about 30 minutes. 
• Turn off the flame and garnish with coriander leaves.

Serving

• Serve the fish curry warm with rice

Stuffed Eggplant

 

Ingredients

Eggplant (brinjal) – 1 lb
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Saunf – 1 tablespoon
Grated Coconut – 2 tablespoons
Cashews – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Red Chilli – 2
Coriander seeds – 2 tablespoon
Garam masala – 1 teaspoon
Tumeric – 1/4 teaspoon
Salt – as required
Water – ¼ cup

Seasoning Ingredients

Oil – 2 tablespoons
Cumin seeds – 1/2 teaspoon
Mustard seeds – 1/2 teaspoon
Red chilli – 1

Preparation method

• Dry roast cashew, coconut red chillies,coriander seeds,saunf to light brown.
• Grind coconut, garam masala, ginger garlic paste, roasted cashew, redchillies, coriander seeds, salt with little water into a fine paste.
• Wash and slit brinjal into four pieces vertically, the top end should be attached as it is.  
• Stuff the brinjal with the ground coconut paste.
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves and stuffed brinjal to the pan and mix well.
• Cook on medium heat.
• Stir the brinjals often till it is soft and well cooked. 
• Turn off the flame and garnish with coriander leaves.

Serving

• Serve stuffed brinjal with sambar rice.

Onion Sambar

 

 

Ingredients

Toor dhal (Pigeon peas)- 1 cup
Shallots – 4 (coarsely chopped)
Tomatoes – 2 (cut into cubes)
Green chilli – 1
Curry leaves – 1 sprig
Coriander leaves – 4 sprigs
Sambar Powder – ½ tablespoon
Coriander Powder – ½ tablespoon
Tumeric – ¼ teaspoon
Salt – as required
Water – ½ cup

Seasoning Ingredients

Oil – 2 tablespoons
Cumin seeds – ½ teaspoon
Mustard seeds – ½ teaspoon
Fenugreek seeds – ½ teaspoon
Red chilli – 1 (optional)
Urad dal – ½ teaspoon

Preparation method

• Wash toor dal  in water. 
• Pressure cook toor dal with tumeric powder and 1 cup of water for 2-3 whistles.
• Heat a saucepan and add oil.
• Add the seasoning ingredients to the heated oil.
• Add the curry leaves, onion, green chilli and cook until onions become translucent.
• Add tomato cubes and cook until softened.
• Add tumeric powder,sambar powder, dhaniya powder to the mixture.
• After cooking the tomato mixture for 2 minutes, add the tamarind extract and cook for 10 minutes
• Add the cooked toor dhal to the tamarind mixture and cook for 20 minutes.
• Turn off the flame and garnish with coriander leaves.

Serving 

•  Serve the sambar warm with rice or dosa.