Veggie Fire N Spice

Methi Palak Gravy | Methi Chaman | Fenugreek and Spinach Gravy

2012-09-26T21:00:00.000+05:30

Ingredients:

Methi/fenugreek leaves - 1 cup
Palak/spinach leaves - 1 cup
Onion - 1 medium
Green Chilli - 1
Ginger Garlic Paste - 1 tsp
Cumin powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt - As per taste
Oil

Preparation:

Remove the methi leaves and palak leaves from the stems and wash them properly. Heat water in a pan and add these leaves and salt and let it boil for a few minutes. Then remove from fire and strain the leaves and do not throw away the water.

Dice the onion into small squares and cut the chilli into small pieces and keep aside.

Heat oil in a kadai and add cumin seeds. When they start spluttering, add onion and fry them till they turn light brown. Then add the green chili and ginger garlic paste. Fry for a few seconds till good smell comes and add the leaves and the strained water, cumin powder, red chilli powder and salt, mix well and cook on low flame for about 5-10 minutes. Now add the garam masala powder and cook for another minute and remove from fire.

This gravy tastes great with roti.

Aloo Gobi | Aloo Gobi Masala | Aloo Gobi Curry

2012-04-29T21:29:00.000+05:30

Ingredients:

Potatoes - 3 medium size
Cauliflower - 1/4 kg
Onion - 1
Tomato - 1
Ginger/garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chillie powder - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1/2 tsp
Bay Leaf - 1
Salt - As required
Oil

Preparation:

Wash and peel potatoes and cut them it into small cubes. Finely chop onion and tomato and keep aside.

Cut the cauliflower into small florets, wash and blanch them by putting them in boiling water and letting them remain in the water for a few minutes, then drain the water completely.

Add a little bit of turmeric and salt to the potato cubes and mix well.

Heat oil in a kadai and fry the potatoes till they are golden brown, remove and keep aside. In the same kadai, add a little bit more oil and add bay leaf and finely chopped onion. Fry till the onions turn light brown.

Add turmeric and mix well. Then add ginger-garlic paste, jeera powder, chillie powder, tomatoes and salt and mix well and saute for a few minutes till it gives a good smell.

Now add the cauliflower and fried potatoes, mix well and add enough water to cover the veggies, close it with a lid and cook on medium flame till the veggies become soft. Check for salt if required. Add garam masala powder mix well and let it cook for a minute more and switch off.

Tastes good with rotis and parathas.

Vankaya Pulla kura

2012-04-15T22:32:00.001+05:30

Ingredients:

Brinjal - 2 cups chopped into cubes
Tomato - 1 finely chopped
Onion - 1 finely cut
Green Chillies- 6
Turmeric - 1/2 tsp
Tamarind - size of a small lemon
Channa dal - 1 tsp
Red Chillies - 2
Garlic - 3 cloves.
Curry leaves - few
Salt - As required
Oil

Preparation:

Add brinjal, tomato, onion, green chillies, tamarind, turmeric and salt in a pressure cooker along with 1 cup of water and cook till 2 whistles. Remove the lid and mash the contents coarsely.

Heat oil in a kadai and add mustard seeds. Once they start crackling, add channa dal, red chillies, garlic and curry leaves and fry all till the dal and garlic turn light brown. Add the coarsely mashed brinjal and mix everything well and let it cook on low flame for a few minutes and switch off.

Tastes really good with rice or chapati.

Mamidikaya Pulihora | Raw Mango Rice | Mavinakayi Chitranna

2012-04-04T00:30:00.000+05:30

Ingredients:

Raw or Green Mango - 1
Rice - 2 cups
Green Chillies - 2 - slit lengthwise
Dry Red Chillies - 3
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Groundnuts - 1 cup
Turmeric - 1/2 tsp
Hing - A Pinch
CurryLeaves - a few
Mustard seeds - 1 tsp
Salt - As required
Oil

Preparation:

Cook the rice and let it cool in a wide basin. Peel and grate the mango and mix it with the rice gently and keep it aside.

Heat oil in kadai and add mustard seeds. Once they start crackling, add dry red chillies, urad dal, channa dal and saute till the dal turns light brown. Add the curry leaves, hing, green chillies, ground nuts and turmeric powder. Mix well and remove from fire.

Add this above mixture and salt to the rice and mix well. Tasty & tangy mamidikaya pulihora is ready to eat.

Bori Diye Lau | Bottlegourd with Fried Lentil Dumplings | Lauki Tarkari

2012-03-31T20:31:00.001+05:30

Ingredients:

Lau / Bottlegourd - 1, small
Bori /Dried Lentil Dumplings - 1 cup,
Green Chillies - 3-4, Slit halfway
Coriander leaves - 1/2 cup, finely chopped, to garnish
Ginger - 1/2 inch piece, grated
Cumin seeds - 1/2 tsp
Cumin/Jeera powder - 1/2 tsp
Turmeric - 1/4 tspBayleaf - 1
Cinnamon - 1 small stick
Sugar - 1/2 tsp
Salt - As required
Oil

Preparation:

Peel the Lau/Lauki and chop into small pieces.

Heat oil in a kadai. Fry the boris till they are brown and keep aside.

Again add some more oil in the kadai and add bayleaf, cinnamon stick, and cumin seeds. When the cumin seeds start spluttering add the chopped Lau pieces and green chillies and saute for a few minutes. Add turmeric and mix well. Then add grated ginger, cumin/jeera powder and salt and mix well. Saute for a few minutes and cover it with a lid and cook in low flame. Remove the lid in between and stir it. Do not add water as the lau will release water on cooking.

Check if the lau is cooked and add sugar and mix well and cook for a minute. Crush the boris and add them and mix well. Garnish with coriander leaves.

This simple dish tastes really good with hot rice.

*** Bori = small sun dried balls made of lentil paste(usually Urad dal or moong dal).

Methi Pulao | Fenugreek Rice

2012-03-08T22:05:00.000+05:30

Ingredients:

Rice - 1 cup
Methi leaves - 1 cup
Green Peas - 1 cup
Onions - 2
Tomatoes - 2
Ginger-Garlic paste - 1 tsp
Turmeric powder -1/2 tsp
Jeera/cumin seeds -1 tsp
Coriander/Dhaniya powder - 1-1/2 tsp
Red chilli Powder -1 tsp
Garam masala -1/2 tsp
Salt - As required
Ghee - 1 tsp
Oil - 1 tbsp

Preparation:

Cut onions into square pieces and tomatoes into small cubes and keep aside. Clean the methi bunch, take the leaves and discard the stem. Wash the leaves and keep side.

Wash rice (Basmati rice is preferable for Pulao) and drain the water. Fry the rice in a tsp of ghee for a few minutes and pressure cook the rice till 2 whistles. Take out and spread it out to cool in a wide basin.

Heat oil in kadai and add jeera/cumin seeds. When the jeera splutters, add chopped onions and fry till they are transparent. Add tomatoes and saute for a few minutes till it becomes mushy. Add turmeric powder and mix well and saute for a few seconds. Add ginger-garlic paste, coriander/dhaniya powder, red chilli powder, salt and mix well and fry till good smell comes. Add the peas and methi leaves and mix well and close it with a lid and let it cook on reduced flame.

Keep stirring in between so that it does not stick to the bottom. Check if the peas are cooked enough and add garam masala powder and mix well and cook for a few more seconds and remove from fire. Add it to the rice in the basin and mix well. Methi Pulao is ready.

Groundnut Chutney | Peanut Chutney

2012-03-07T17:17:00.000+05:30

Ingredients:

Roasted groundnuts/peanuts -1 cup
Green chillies - 3
Tamarind -1 inch piece
Curry leaves - a few
Salt - As required
Oil

Preparation:

Grind the groundnuts, chillies, tamarind and salt together with a little bit of water. Take it out in a separate bowl.

Heat oil in kadai and add mustard. Once they start spluttering, add the curry leaves and switch off. Pour this on to the ground paste. The chutney is now ready.

Tastes good with idli, dosa or upma.

Beerakaya Kura | Ridge Gourd Curry

2012-03-02T23:50:00.000+05:30

Ingredients:

Beerakaya - 1/2 kg
Coconut - 1 cup - fresh grated
Green Chillies - 2
Dhaniya/Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - As required
Oil

Preparation:

Scrape the outer skin from the beerakaya/ridge gourd and chop into small cubes.

Make a coarse paste of the grated coconut, green chillies and red chilli powder and keep aside.

Heat oil in the kadai and add mustard seeds. Once they start crackling, add the beerakaya pieces and fry them till they are half cooked. Add turmeric and mix well and fry for a minute. Then add dhaniya/coriander powder and continue frying. Now add the coarse paste of the coconut and chillies and salt and mix well. Do not add water. Fry in low flame till the gourd pieces becomes soft and moisture is absorbed completely and switch off.

Tastes really good with hot rice.

Jeera Aloo

2012-02-27T21:03:00.000+05:30

Ingredients:

Potatoes - 4 medium size
Red chilli powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 1 tsp
Cumin seeds - 2 tsp
Amchur powder - 1/2 tsp
Asafoetida/Hing - a pinch
Coriander leaves - a few
Salt - As required
Oil

Preparation:

Wash and pressure cook the potatoes till 1 whistle. Cool them, peel the skins off and cut them into small cubes and keep aside.

Heat the kadai and fry 1-1/2 tsp of cumin seeds till they turn brownish, then cool them and grind them coarsely.

Heat oil in the kadai and add 1/2 tsp of cumin seeds. Once they crackle, add the potato cubes and fry them for sometime till they turn light brown and crisp. Add turmeric and mix well. Then add the coarse cumin powder, coriander, red chilli powder, amchur powder and salt and mix well and close it with a lid and let it cook in low flame for some time. Check if the potatoes are cooked, add coriander leaves and mix well and switch off.

This tastes yumm with Rotis and parathas.

Aloo Dum

2012-02-24T21:25:00.000+05:30

Ingredients:

Potatoes - 1/2 kg or 10-12 small round ones.
Bay leaves - 2
Onion - 1
Onion Paste - 1 tbsp
Tomatoes - 1 large, finely chopped
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Ginger & Garlic paste - 1-1/2 tsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Sugar - 1/2 tsp
Salt - As required
Oil

Preparation:

Wash the potatoes and pressure cook them with a little salt till one whistle. Then take out and put them in cold water and peel the skin.

Add the cumin and red chilli powder to the ginger & garlic paste and mix it well with a little water and keep it aside.

Heat oil in a kadai. Add bay leaves and then the onions followed by the onion paste. Fry till the onions and the paste turn light brownish. Add the finely chopped tomatoes and saute till the tomatoes turn a bit soft. Add turmeric and fry for a minute, then add the ginger, garlic & powders mixture and mix well. Add the sugar at this point and saute the masala till the oil separates. Add the potatoes and mix well. Add water just enough to submerge the potatoes and not more than that. Let it cook till the water level is reduced and comes to a thick gravy consistency. Add the garam masala 2 minutes before switching off.

Normally this is a dry curry, so there will not be any gravy, but I have retained a little bit of gravy (see the pic above) as my family likes it that way.

Aloo Dum tastes really good with rotis, parathas & puri.

Onion/Tomato Oothappam

2012-02-16T23:56:00.001+05:30

Ingredients:

Raw rice - 2 cups
Urad dal - 3/4 cup
Fenugreek - 1 tsp
Onion - 2 or 3 - cut into small squares.
Tomato - 2 - chop into long pieces.
Chillies - 4-5 finely cut.
Coriander leaves - one cup.
Salt - As required
Oil

Preparation:

Wash and soak rice, urad dal and fenugreek for about 7-8 hours. Grind them with a little bit of water to a fine paste. Don't add too much water as the batter needs to a bit thick in consistency. Add salt and mix well. Keep it aside to ferment for about 9-10 hours.

Heat dosa tawa and add a teaspoon of oil to it. Pour a spoon of batter onto the tawa and spread it around. It should be a bit thicker than the normal dosa. Immediately add onions, tomatoes, chillies and coriander leaves on top of the dosa and let it cook for a few minutes. Then flip the dosa and cook the other side also.

Serve with coconut/tomato chutney, groundnut/peanut chutney or sambar.

***Can add other vegetables like carrot, capsicum, boiled green peas, etc., also along with onions and tomatoes.

Medu Vada | Uddina Vada | Urad dal Vada

2012-02-13T15:23:00.003+05:30

Ingredients:

Black gram (Urad Dal) - 1 cup
Asafoetida powder - 1/4 tsp
Green Chillies -3 - finely cut
Curry leaves - Few - cut into fine pieces
Salt - As required
Oil

Preparation:

Soak black gram for about 1/2 an hour in water. Wash and drain all water and run it in a blender. The batter should be thick enough to make vadas and not of runny consistency, so add very less water when grinding it.

Heat a kadai and add oil for deep frying. As the oil is getting heated up, get the batter ready for use. Add the finely cut curry leaves, green chillies, asafoetida and salt to the batter and mix well. Take a small square-shaped thick plastic sheet (or banana leaf can also be used) and wet it and spread a small ball of batter on it and press on it softly and shape it like a small circle. Make a hole in the center and remove from the sheet and drop it very carefully in the oil. Deep fry it till it is crispy and golden brown on both sides. Serve hot with chutney or sambar.

**Jeera/cumin seeds and black peppercorns can also be added to the batter.

Miriyala Chaaru | Pepper Rasam

2012-02-12T19:34:00.001+05:30

Ingredients:

Tur Dal - 1 tbsp cooked and mashed
Tomatoes: 1 medium size cooked along with the dal and mashed.
Tamarind: lemon size
Mustard seeds: 1/4 tsp
Turmeric powder: 1/4 tsp
Dhaniya/coriander powder - 1 tsp
Garlic: 4 flakes
Pepper - 1/2 tsp
Jeera powder: 1/2 tsp
Dry red chillies: 2
Curry Leaves - Few
Coriander leaves: 1/4 cup shredded
Asafoetida: 1 pinch
Salt: As required
Oil

Preparation:

Soak tamarind in water for half an hour so that it becomes a bit soft, then mash and take the juice and keep aside.

Add water to the mashed Dal and tomato and mix well. Add turmeric and daniya powder, tamarind juice, coriander leaves.

Heat oil in kadai and add mustard seeds. Once they start spluttering, add asafoetida, garlic, red chillies, curry leaves, pepper powder and jeera powder. Fry for a few seconds and pour the dal mixture. Let it boil for some time. Switch off after 7-8 minutes. Hotttt pepper rasam is ready to serve.

Tastes realllly good with rice.

Aloo-Gobi Fry | Potato-cauliflower stir fry

2012-02-11T23:16:00.000+05:30

Ingredients

Cauliflower - 1 small size
Potato - 2 medium sized
Black jeera/kalo jeera - 1/4 tsp
Green Chillies - 3 or 4
Turmeric - 1/4 tsp
Salt - As required
Oil

Preparation:

Cut potato into small cubes and cauliflower into small florets. Slit the green chillies halfway.

Heat oil in kadai and the black/kalo jeera. Once they start crackling, add the potatoes, cauliflower and the chillies and fry for a few minutes. Add the turmeric and salt and mix well. Keep frying till the potatoes and cauliflower turn light brown and are cooked.

Tastes very good with rotis and parathas.

Coconut Rice

2012-02-11T22:53:00.000+05:30

Ingredients:

Rice - 1 cup
Coconut - 1 cup grated
Urad dal/black gram dal - 1 tsp
Bengal gram dal - 1 tsp
Red chillies - 3
Green cut chillies - 5 or 6, each cut into half.
Salt - As required
Curry Leaves - few
Oil

Preparation:

Cook rice and allow it to cool. Heat oil in kadai and add mustard seeds, curry leaves, broken red chillies, green chillies, bengal gram dal, urad dal, and fry for a minute or two till the dal turns light brown. Add the grated coconut and salt and fry for another minute or two. Switch off and add to the rice and mix well. Coconut rice is ready.

** Cashew nuts and coriander leaves can be used to garnish.

Small Onion Chutney

2012-01-02T22:20:00.001+05:30

Ingredients:

Small onions - 100 gm
Urad dal - 2 tsps
Dry red chillies - 5 or 6 depending upon taste
Tamarind - a small gooseberry size
Coriander leaves - a few
Tamarind - a small gooseberry size
Hing - a pinch
Salt - As required
Oil

Preparation:

Heat oil in kadai and fry small onions till they turn light brown and keep aside. Fry urad dal and dry red chillies and keep them aside to cool. Grind the onions, urad dal, red chillies, along with tamarind, coriander leaves and salt along with a little water into a coarse paste.

Heat oil in the kadai again and add mustard seeds. Once they start spluttering, switch off and add to the paste. The chutney is now ready.

This tastes good with plain hot rice.

Aloo Postho

2011-12-16T23:09:00.000+05:30

Ingredients:

Potatoes - 3 medium sized
Jhinga/Ridge Gourd - 4-5 small size
Posto/poppy seeds - 6-7 tsp
Kala Jeera/nigella seeds - 1 tsp
Green chillies - 5 or 6
Turmeric - 1/2 tsp
Salt - As required
Oil

Preparation:

Wash and peel potatoes and cut them into long, half moon-shaped pieces. Peel the Jhinga/ridge gourd and cut them into long pieces. Soak the poppy seeds in warm water for 15 to 20 minutes. Drain and grind to a smooth paste along with the green chillies. If it is very thick, add a little bit of water (not too much) to the paste.

Heat oil in a kadai and add the kala jeera and let it fry for a few seconds. Add potatoes and the jingha pieces and fry them till the potatoes turn light brown. Add turmeric and mix it well. Now add posto/poppy seeds paste and salt and fry for 2-3 minutes and add water just enough to cover the potatoes. Close it with a lid and let it cook for about 10 minutes. Keep stirring in between and also check if the water content has reduced. Once the potatoes are cooked, remove from fire. Since this is a dry curry, there must not be any water left in it.

Taste yummm with Rice and Dal.

**Ladies Finger can also be used instead of ridge gourd.

Cholar Dal

2011-11-28T20:58:00.000+05:30

Ingredients:

Bengal gram: 1 cup
Coconut: 1/2 cup, cut into very small pieces
Ginger: 2-inch piece, grate & keep aside
Turmeric: 1/4 tsp
Sugar: 1 tsp
Bay leaf - 1
Elaichi - 3
Cloves - 3
Cinnamon - 1 inch thin piece
Red chillies - 2
Salt - As required.
Oil

Preparation:

Pressure Cook 1 cup of bengal gram/cholar Dal with 1/4 tsp of turmeric and a little salt and keep it aside.

Heat oil in a kadai and add bay leaf, elaichi, clove, cinnamon and red chilli. Once you start getting a good smell of the spices, add the cooked dal and mix well. Do not add any water.

Add ginger paste, salt, sugar and mix well. At this point, add a cup of water and let it cook for sometime. Cook till the water content reduces and the dal becomes thicker. Garnish with fried coconut pieces.

Tastes very good with Luchi or Parata.

Chikkudukaya Vepudu

2011-11-15T21:35:00.000+05:30

Ingredients:

Chikkudukaya/Lima beans - 1/4 kg
Potatoes - 2
Onion - 1
Turmeric - 1/2 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1 tsp
Garlic - 3 to 4 cloves.
Mustard seeds - 1/4 tsp
Curry Leaves - few
Salt - As required.
Oil as required

Preparation:

Wash, string the beans and split each bean into small pieces like the picture above. Peel and cut the potatoes into small cubes and wash them. Dice onion into small square pieces and keep aside.

Heat oil in a kadai and add mustard seeds. Once they start spluttering add curry leaves and crushed garlic pieces and fry for a minute. Add onions and fry on medium heat till the onions turn light brown. Add the potato and the chikkudukaya and fry them for 5-10 minutes.

Add turmeric, coriander powder, chilli powder, salt and mix well and fry for a minute, then add a little water. Since this is dry curry, take care to add less water. Close with a lid and let them cook for about 10 minutes or till the beans and the potatoes are cooked. Remove from fire.

Tastes really good with rotis and rice.

Pui Saag er Chorchori

2011-11-09T21:48:00.000+05:30

Ingredients:

Pui Saag - 250 gm
Pumpkin - 100 gm
Potato -1 medium sized
Potol/Parwal - 100 gm
Green Chillies -3
Kala Jeera - 1 tsp
Turmeric powder -1tsp
Sugar - 1/4 tsp
Salt - As required
Oil

Preparation:

Cut the potato and Potol lengthwise and pumpkin into cubes. Then cut and clean the saag. Cut the leaves and also the data or stems into 1-inch long pieces and slit the stems in between. Wash these and keep aside.

Heat oil in kadai and add kala jeera. Once they start crackling, add all the vegetables and fry them until they start turning brown. Now add the leaves. Fry them all together and cover with a lid for 5 min. Add turmeric, sugar, salt and a little bit of water. Don't add too much water as this is a dry curry. Fry them till the vegetables are all cooked and the water dries up. Remove from fire.

This tastes really good with dal and rice.

Tomato Chutney (Andhra Style)

2011-11-06T21:36:00.000+05:30

Ingredients:

Red ripe tomatoes - 3 or 4
Onion - 1 medium sized
Red Chilli powder - 1/2 tsp
Green chillies - 5
Bengal gram dal - 1 tsp
Turmeric - 1/4 tsp
Salt - As required
Oil

Preparation:

Dice onions into small square pieces and cut green chillies into small pieces and keep side.

Heat oil in kadai and add mustard seeds. Once they start spluttering, add bengal gram dal. When the dal turns light brownish, add chopped onions, green chillies and fry them till onion turns light brown and soft. Add tomatoes and cook for 5 mins. Now add turmeric and salt and mix well and cook for 10-15 mins. Keep stirring in between so that it does not stick to the bottom. Add chilli powder and fry for a minute, then add about half a cup of water and cook for 5-10 minutes till the water content reduces and remove from fire.

Tastes really good with Rotis or rice.

Peas masala

2011-11-03T20:57:00.000+05:30

Ingredients:

Hard peas – 2 cups
Onions – 2
Tomatoes – 1, chopped fine
Garlic – 1-inch piece
Ginger – 8 cloves
Green chilies – 2, slit vertically
Turmeric - 1 tsp
Cumin powder - 1 tsp
Coriander/Dhania Powder -1-1/2 tsp
Red chilli powder - 2 tsp
Garam Masala Powder -1/2 tsp
Salt – As required
Oil – 1 tbl spn

Preparation:

Soak the peas overnight. Wash and pressure cook with salt.

Grate one onion and cut the other one into small square pieces. Make a paste of garlic and ginger and keep aside.

Heat oil in a kadai. Add the onion pieces and fry them till they start turning brownish. Add grated onion and keep stirring it till the paste turns light brown. Add the green chillies and the the tomatoes and cook for a few minutes till the tomatoes turn mushy. Now add the garlic-ginger paste and turmeric, cumin, coriander and chilli powder and stir it occasionally till good smell comes and the paste turns golden-brown. Add the peas and also water, but take care not to add too much water, just enough to cover the peas and cook for sometime. When the gravy is thick enough, add garam masala powder and mix it well and remove from fire.

Serve hot with rotis or kulcha. Tastes good with Bhatura also.

Lemon Rice

2011-10-31T18:33:00.002+05:30

Ingredients:

Rice - 1 cup
Lemon - 2 medium sized
Potato - 1 medium sized
Green Chillies - 8
Red Chillies - 2
Bengal Gram Dal - 1 tsp
Turmeric Powder - 1/2 tsp
Ground nuts - 50g
Curry Leaves - few
Salt - As required
Oil

Preparation:

Cook rice and allow it to cool in a broad basin. Heat oil in kadai and add turmeric powder and switch off immediately and pour on top of rice and mix well. Again heat oil in kadai and add mustard seeds. Once they start spluttering, add bengal gram dal, red chillies and cut green chillies and fry till the dal turns light brown. To this add potatoes and fry again. When potato turns light brownish, add ground nuts and fry for a minute. Now add lemon juice and salt and switch off immediately. Add to the rice and mix well.

** to make rice spicy grind a few green chillies to fine paste and fry along with the seasonings.
**Green peas can also be added along with the potatoes.

Aratikaya masala / Raw Banana Masala

2011-10-27T22:59:00.001+05:30

Ingredients:

Raw banana - 1
Onion - 1 (large size)
Ginger - 1/2 inch piece
Garlic - 4 flakes
Cumin seeds/jeera - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt - As required
curry leaves
Oil

Preparation:

Peel the banana and chop them into medium-sized slices.

Grate onion and keep aside. Make a paste of ginger and garlic and to this add the red chilli powder
along with a little bit of water, mix them well and keep aside.

Heat oil in a kadai and add cumin seeds/jeera and curry leaves. When the seeds start spluttering add grated onion and fry till it starts turning light brownish. Add turmeric and mix it well. Now add the ginger paste and spice soaked in water and stir for a few minutes till good smell comes. Add the banana slices and fry for a few minutes, add salt and mix it well and close with a lid and reduce the flame. Keep checking in between if the banana pieces are cooked. Remove from fire and serve.

Tastes good with rice and rotis.

*** if you like the banana pieces to be a bit crisp, fry it first in oil and keep side and add it towards the
end of the recipe and cook it for 2-3 minuets.

Channa/Chickpeas Sundal

2011-10-17T22:01:00.000+05:30

Ingredients:

Chickpeas: 1 cup
Onion - 1 medium
Coconut: 1 tbsp fresh, grated
Ginger: 1/2 tsp grated
Red chillies: 2
Green Chilli - 1
Urad dal: 1 tsp
Curry leaves
Salt: As required
Oil

Preparation:

Soak chickpeas in water overnight, and add salt to it and pressure cook for 1 or 2 whistles. Dice onion into small square-shaped pieces and cut the green chilli also into small round pieces and keep aside.

Heat oil in a kadai and add 1/2 tsp of mustard seeds. Once the mustard starts spluttering, add curry leaves, urad dal, red and green chillies and ginger. When the dal turns light brownish, add onions and fry till they turn light brown. Add chickpeas and a little bit of salt and stir well. Cook for 1-2 minutes and add the grated coconut and mix well. Remove from fire and serve hot.