Avial / Vegetables in Coconut Stew | South Indian Curry Recipes

I am a little late, I know in wishing you a Happy Tamil New year. Iniya Thamizh Puthandu Nalvazhthukkal! I did not make any sweet today but I am sharing a delicious and authentic Avial recipe. "Avial", literally means boiling relating to the method in which the vegetables are cooked in this dish. Though I already have another Avial recipe here in this space, this is different because it is a vegan version. Yes, this does not have curd/yogurt in it but tastes perfect and will have people asking for a second helping.

Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few

Make a paste:

Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5

Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.

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Lasooni Dhal Fry / Dhal with Roasted Garlic | Indian Curry Recipes

A hearty dinner means Chapathi with dhal for me. Moong dhal with chapathi was a favorite combo for us growing up. As a South Indian our typical dinner will be dosa, idli or upma most days. But when we run out of dosa batter, which we do occasionally, chapathi to the rescue. I made this simple and earthy dhal the other day for dinner. Paired with chapathi and pickle, a perfect satisfying dinner!

Ingredients:

Serves - 3
Moong dhal - 3/4 cup (in a 160 ml cup)

Onion - 1 cup - chopped finely

Tomato - 1

Garlic - 5 cloves

Green chilli - 1 or 2

Garam masala - a pinch

Turmeric powder - 1/4 tsp

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Method:

Dry roast the moong dhal until a nice aroma comes from the dhal. Add 3-1/2 cups of water and turmeric powder and pressure cook for 3 whistles. When done, drain and reserve the water. Mash the dhal slightly. Heat a tsp of oil in a pan and splutter the mustard and cumin seeds. Add the slit green chilli, chopped onions and fry until it turns golden brown. Throw in the tomato with a pinch of salt and cook until it turns mushy. Add the garam masala and the mashed dhal with the reserved water. Add more water to thin the dhal and salt to taste. Allow it to boil and then simmer for 5 minutes. Transfer to a serving bowl. Heat the remaining oil and fry the garlic, cut into slivers until golden. Pour over the dhal and mix well. Serve with roti or rice.

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Aloor Dum / Baby Potatoes in Tomato Curry | Bengali Recipes

There are some foods that lure you to make immediately. This was one such recipe. When I saw this in Sutapa's space, I thought "If only I had baby potatoes at hand right now..". But that didn't stop me from making this. I had DH get baby potatoes the very next day and I made this for dinner to go with my Spring Onion Paratha. Oh my, this was super tasty. You won't believe how a simple combination of spices would make something this tasty. Is it the baby potatoes or the onions in the spice paste or the ghee? Ghee, definitely had to be the ghee.. or.. ok well I am not able to come to a conclusion. 
Bottomline.. Super tasty curry..

Ingredients:
Serves - 3-4
Baby Potatoes - 15
Onion - sliced thin - 1 cup
Tomato - 2
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1/4 tsp
Ghee - 1 tsp
Oil - as needed
Spice paste:
Pearl onions - 3
Garlic cloves - 8
Ginger - 1 tsp - chopped

Method:
Cook the potatoes in salted boiling water until fork tender. Drain, peel and set aside. Blanch, remove skin and seeds from the tomatoes. Make a puree and reserve. In a kadai, heat a tsp of oil and fry the ingredients for spice paste. When golden brown, allow to cool and make a paste. In the same kadai, heat about 2 tbsp of oil and shallow fry the peeled potatoes. Remove and set aside. Add oil if needed and fry the onions until it turns golden brown. Add the ground spice paste and the spice powders (all but the garam masala). Cook for about 2 minutes in medium heat and add the tomato puree and salt. Add the fried potatoes with about 1 to 2 cups of water. Mix well. The curry would be watery at this time. Bring it to a boil and reduce the heat to medium. Continue cooking until desired thickness is achieved, about 15 mins. Add the ghee, garam masala and give a mix. Turn the heat off. Serve with any roti/paratha of your choice.
Linking this to In my Veg box - Potatoes event.

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Aloo Capsicum Bhaji / Bell Peppers Potato Curry | Indian Curry Recipes

Bhaji is a simple curry prepared with vegetables. This is one such curry I prepared aimlessly. To be honest, I wasn't sure what I was going to do and how I was going to make this curry for the Methi Paratha for which I had prepared the dough. All I wanted was a potato capsicum combo, which we love and I wanted to make it little spicy, since LO was not going to eat that. I was planning to give Kavin just the paratha with some yogurt or milk. So I went ahead, out and out to prepare a spicy bhaji to go with the parathas.

Ingredients:
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder  - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup

Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour. 

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Butternut Squash Rajma Kurma | Indian Curry Recipes

A tasty, wholesome curry with lots of flavours. That is how I would define a korma. This recipe is true to that definition. A delicate vegetable and hearty beans combined with yogurt and spices, it is a great side for Jeera Rice and Rotis. This can be treated as a base recipe and different combinations of vegetables (Butternut squash, Pumpkin, Winter melon, Bottle gourd) and beans (Rajma, Black Eyed peas, Chickpeas) can be added. This recipe serves a large crowd, so I make and freeze half of the portion for later use.

Ingredients:
Serves - 4-6
Recipe from Priya
Butternut Squash - 1/2 of a squash - cut into half inch cubes
Red kidney beans / Rajma - cooked - 2 cups
Onion - 1 cup - chopped
Tomato - 1 - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Coriander powder - 1 tsp
Oil - 1 tbsp
Salt - to taste
Make a paste:
Yogurt - 1/2 cup
Khus Khus / Poppy seeds - 1 tbsp
Cashewnuts - 1 tbsp

Method:
Make a smooth paste with yogurt, khus khus and cashewnuts. Heat oil in a saucepan and fry the onions until they are soft. Add the ginger-garlic paste and fry for another minute. Add the chopped tomato with a pinch of salt and saute until they turn mushy. Add the spice powders and fry for a minute. Throw the cubed butternut squash pieces and saute for about 5 minutes. Add half a cup of water and cover and cook until the squash is almost cooked. Add the cooked beans, ground paste and salt to taste. Mix in required quantity of water for the kurma and allow to simmer for 10 minutes. Serve hot with roti or pulao.

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Kathirikai Gothsu / Brinjal Kothsu | South Indian Curry Recipes

Like most South-Indian homes, we almost never run out of dosa batter. But whenever it happens, a quick upma or pongal is my saviour. Ven Pongal is best had with Coconut chutney. I was in this assumption until one of my friends told me what he was having for breakfast. Ven Pongal with Kathirikai kothsu. It was a new combination which I have not tasted before. I had been wanting to ask his wife how she made the gothsu, but never got a chance to ask. So I set out to make it myself one fine day. 

Ingredients:
Serves - 3-4
Eggplant - 1 large - cut into 1/2 inch cubes
Onions - 1/2 cup -chopped
Ripe Tomato - 1 small - chopped
Tamarind - size of half a lime - soaked in 1 cup warm water
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 2-3 cups
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Spice mix
Dry red chillies - 3 big
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch

Method:
Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.

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Vazhaikai Milagu Kari / Plantain Pepper Curry | South Indian Curry Recipes

When we were produce shopping before a few weeks, DH saw me buying plantains and was excited that I was going to make Bajjis. Yeah, he loves any food deep fried. He forgot about that and when the next time when I bought them, he asked "Didn't you buy one last week. What happened to that one?" I said I put them in the kootu I made for Thiruvadhirai (a religious festival). I assured him this time the plantains will go into making bajjis, but instead I made this pepper curry. No, I didn't break the promise, I reserved some for the bajjis, which I hope I will make soon :).

Also do check out my other recipes with Plantain, Vazhaikai Podimas and Vazhaikai Varuval.

Ingredients:

Adapted from Mallika Badrinath cookbook

Serves -  3

Vazhaikai / Plantain - 2 small

Fresh Grated Coconut - 3 tbsp

Black Peppercorns / Milagu - 3/4 tsp

Cumin seeds / Jeera - 1/2 tsp

Water - 1 cup

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp (optional)

Method:

Grind the peppercorns and cumin seeds into an almost fine powder in the mixie / coffee grinder. Add the grated coconut and 2-3 tbsp of water and make a smooth paste. Peel the plantains and cut them into approximately 1 cm cubes. Heat oil in a pan and splutter the mustard seeds. Add the plantains and stir for about a minute or two. Add the ground paste,salt and water and cover and cook in medium heat until done. Stir occasionally to prevent the curry to stick to the bottom of the pan. When the plantains are fully cooked, remove to a bowl and serve. 

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Mixed Vegetable Kuruma / Kurma for Pulao | Indian Curry Recipes

As a home cook, my simple dream is to provide healthy wholesome food to my family yet spend less time in the kitchen. Sounds confusing I know, it may not come true everyday, but is possible some days. One of those days are when I make this universal side dish, Vegetable kurma. It is a multi-purpose accompaniment to almost all the Indian main courses, Idli, dosa, rice, Poori, Chapathi, Paratha. I make it in the morning for dosa, and it pops up for lunch with Thengaipal Sadham and does not fail to make an appearance for dinner with chapathi. Now that is a win-win for me.  It is also a great way to use up all those leftover veggies before you go on a trip :).

Ingredients:
Serves - 4-6
Potato - 1
Turnip - 1
Carrots - 2
Cauliflower florets - 1 cup
Peas - 1/2 cup
Onion - sliced thin - 1 cup
Oil - 2 tsp
Salt - to taste
To Grind:
Garlic - 5 cloves
Green Chillis - 4 or 5
Grated Coconut - 4 tbsp - heaped
Khus Khus - 1 tsp
Coriander seeds - 2 tsp
Fennel seeds / Sombu - 1 tsp
Cumin seeds / Jeera - 1 tsp

Method:
Make a smooth paste of the ingredients under 'To Grind' in a blender. Cut the vegetables in little, almost equal sized pieces. Boil them in salted water, about 4-5 cups until done. Drain and reserve water. Heat oil in a kadai and add the sliced onions. Fry until they are soft and add the ground masala with salt and half a cup of water. Allow it to cook for about 2 minutes. Now add the water from the vegetables and allow it to boil. When it starts to boil, simmer for about 5 minutes and add the vegetables. Continue to simmer in low heat until the desired thickness is achieved. Serve with chapathi, idli, dosa or rice.
Pressure cooker method:
Heat oil in a pressure cooker add add the onions. Fry until they are soft and then add the cut, raw vegetables and salt. Add the ground paste and about 4-5 cups of water. Cover and pressure cook for 1 whistle. Open after the pressure is dropped. Serve.

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Cranberry Grapes Gojju | Regional Indian Cuisines

Cooking with grapes was unheard of for me until I came across this recipe by Suma. I altered the recipe to use cranberries in place of tamarind and it was so good. This gojju has a lot of complex flavours first sour from the cranberries, then the sweetness from the grapes and finally the spice kick from the chillies. Spooned over a plate of steaming rice, this gojju can really make your day.

Ingredients:
Serves - 3-4
Green Grapes - 1 cup - halved
Fresh Cranberries - 10 - halved
Onion- chopped - 1/2 cup
Asafoetida - a pinch
Oil - 2 tsp
Tempering: -  optional
Curry leaves - a few
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Spice mix / Gojju Pudi:
Chana dhal - 2 tbsp
Urad dhal - 1 tbsp
Coriander seeds / Dhaniya - 1 tsp
White sesame seeds - 1/2 tsp
Fenugreek seeds - a pinch
Dry Red chillis - 4
Dry Coconut powder - 2 tbsp

Method:
In a pan, dry roast chana dhal and urad dhal until they slightly change color. Add the coriander seeds, sesame seeds, fenugreek and red chillies. Continue roasting for a couple of minutes. Remove from heat and add the coconut powder. Mix well and cool. When completely cool, grind to a fine powder in a mixie. Heat oil in a kadai and add the ingredients for tempering and asafoetida. Add the onions with a pinch of salt and saute until it turns soft. Add the halved cranberries and cook for about 2 minutes. Mash them with the back of the ladle as you saute. Now add the grapes and saute for 2 minutes. Add the ground spice powder and mix. Pour 2 to 2-1/2 cups of water and mix. The gojju will be watery at this stage, check for salt and add as desired. When the curry comes to boil, reduce the heat and simmer for 12-15 minutes. Serve hot over steamed rice.

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Palak Paneer | Indian Curry Recipes

Paneer based dishes are loved very much at my home. Especially curries with paneer are hands down winners against regular curries. I believe one could tell that seeing the array of paneer dishes I have in my menu. This palak paneer is delicious and is also low-fat since I have not used cream. This recipe here sure makes a big pot of the curry. I used half of the curry to go with our chapathi for dinner and Jeera rice for lunch. I froze the remaining half of the batch in a freezer-safe container for another day when I cannot get to elaborate cooking. 

Ingredients:
Serves - 4-6
Spinach - 5 cups (tightly packed)
Shallots/Pearl onions - 7
Garlic - 3 cloves
Ginger - 1/2" piece
Green chilli - 1 (optional)
Paneer - 150 g - cut into 1/2" cubes
Onion - finely chopped - 1 cup
Tomato puree - 1/2 cup (I used crushed tomatoes from a can)
Garam masala - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Milk - 3 tbsp (Can substitute cream or half and half)
Oil -  1 tsp + 2 tbsp
Salt - to taste

Method:
Heat 1 tsp of oil in a wide pan and fry the shallots, ginger, garlic and green chilli. When the garlic is half cooked add the spinach leaves and saute until it wilts and shrinks. Allow to cool and blend to a puree. In the same wide non-stick pan, spray some oil and fry the paneer cubes in medium heat. This step is optional though. Heat 2 tbsp of oil and fry the onions until it turns light brown. Add the spice powders and salt. After a couple of minutes add the tomato puree and fry until it is cooked through. Add the spinach puree and water to get the desired consistency. Allow it to boil and then simmer for 10-15 minutes. Finally add the paneer pieces with the milk and continue to simmer for 5 minutes. Serve hot with roti/naan/rice.

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Keerai Kootu / Spinach Moong Dhal Stew | South Indian Curry Recipes

Keerai kootu is a simple, earthy and healthy side for a spicy kulambu. Packed with protein and plenty of nutrients this spinach moong dhal stew is a perfect combo for chapathis also. I buy this big bag of Spinach from Costco and I love to include spinach in our meals in many forms. Spinach Chickpea pulao, Spinach chutney, Spinach Pesto and Paneer Spinach Pinwheels to name a few.

Ingredients:
Serves - 4
Spinach - 5 cups - tightly packed - chopped
Yellow Moong Dhal - 2 tbsps - heaped
Onion - 1/4 cup - chopped fine
Dry red chillies - 3
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Turmeric powder - a pinch
Salt - to taste

Method:
Wash the moong dhal and boil in 1 cup of water with a pinch of salt. Cook until the dhal still holds the shape but completely mashed when pressed between the finger tips. Set aside with the cooked water. In a kadai, heat oil and temper the mustard seeds, urad dhal, curry leaves and dry red chillies. When the mustard splutters, add the chopped onion and saute until transparent. Add the spinach and mix until it wilts. Continue cooking until the spinach is completely cooked. Add salt to taste, turmeric powder and the cooked dhal with water. Mix well and allow it to come to a boil. Remove from heat and serve as a side for rice or roti.

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Szechuan-Style Tofu and Mushroom with Peanuts | Vegan Chinese Recipes

For all the Tofu lovers out there, this recipe is for you. And for all the Tofu non-lovers you should really try this recipe once. Some think the taste of tofu is just bleh.. But honestly that attribute of tofu is what is really good in it. How? you may ask. Tofu absorbs flavors really beautifully no matter what dish it is used in. Bake it, Saute or Fry, it is always a winner. Make it spicy or make it tangy, it tastes awesome either way. I have a long list of dishes I use tofu in and love it in each form.

Ingredients:
Adapted from Cooking Light - way to cook Vegetarian cookbook
Serves - 2-3
Tofu - extra Firm - 1 block - pressed and cut into 1" pieces
Mushroom - 12 oz - 300 g - sliced
Carrots - julienned - 1/2 cup
Bell peppers (I used yellow and orange) - julienned - 1/2 cup
Roasted peanuts - 1/4 cup - coarsely chopped
Oil - 1 tbsp
Ginger paste - 1 tbsp
Spring onion whites - 1/4 cup
Spring onion greens - 1/4 cup
For the Sauce:
Water - 1 cup (Can substitute vegetable or chicken stock)
Corn Starch - 1 tsp
Chilli paste - 1 tbsp
Soy sauce - 1 tbsp (Low sodium)
Garlic - minced - 1 tbsp

Method:
Preheat the broiler and place the oven rack in the middle of the oven. Line a baking sheet with aluminium foil and grease with oil. Place the cut tofu pieces and broil for 10-12 minutes, turning once or twice in the middle. Mix the ingredients for the sauce and set aside. Heat oil in a large non-stick pan and saute the mushrooms. When the mushrooms start to release liquid add the carrots, green onion whites and ginger. After about a minute add the bell peppers, salt and fry for another minute. Add the sauce and allow to heat for about 2-3 minutes or until it begins to thicken. Add the tofu and spring onion greens, mix and remove from heat. Garnish with peanuts before serving. Serve hot with steamed rice.
Notes: Instead of broiling, the tofu can be pan-fried until golden.

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Muttai Kulambu / Steamed Egg Curry - South Indian Style | Indian Egg Curry Recipes

The other day (read few months ago) I called up my grandma to ask for her Egg Curry - Muttai Kulambu recipe. She gave me the recipe I asked for and also gave me one bonus recipe for the Muttai Kulambu in a steamed version. I had not gotten a chance to try this version until recently. It is another super tasty, not too difficult to make and easy to drool over family recipe.

Ingredients:
Serves - 2-3
Eggs - 3
Onion - chopped - 3/4 cup
Tomato - chopped - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - to  taste
Pepper powder - a pinch
Oil - 1 tbsp + 1/4 tsp
For the spice paste:
Grated Coconut - 1/2 cup
Cumin seeds / Jeera - 1/2 tsp
Khus khus / poppy seeds - 1/2 tsp
Cinnamon - 1/2" piece
Cloves - 3
Fennel Seeds / Sombu - 1 tsp
Green chillies - 3
Coriander seeds / Dhaniya - 1/4 tsp
Garlic cloves - 4 
Tempering:
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method: 
Beat the eggs until fluffy with a pinch of salt and pepper. Apply some oil in a small steel bowl and pour the eggs. Steam until done, about 10 minutes. Transfer the steamed egg to a plate and cut into 1" cubes. Make a smooth paste of the ingredients for the spice paste. Heat oil in a large kadai and add the ingredients for tempering. Now add the chopped onions and saute until soft. Add the chopped tomatoes with a pinch of salt and continue to cook until mushy. Add the turmeric powder and the freshly ground spice paste. Fry for a couple of minutes and add about 2 cups of water. When it starts boiling, simmer for about 10 minutes. Check for salt and add the cubed steamed eggs. Continue to simmer for 5 minutes and remove from heat. This is a great side for idli, dosa, chapathi and steamed rice.

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Peerkangai Kootu | Indian Curry Recipes

For a fulfilling weekend meal the other day, I made this kootu with Milagu Kulambu and Peerkangai Thogayal to go with rice. An easy to put together kootu, makes even the pickiest of eaters to enjoy. Trust me, any vine vegetable cooked with dhal will be super tasty, like my Pumpkin kootu or Suraikai kootu.

Ingredients:
Serves - 3-4
Recipe from here
Peerkangai / Ridge Gourd- peeled and chopped - 2 cups
Moong dhal - 1/4 cup - cooked with turmeric and salt
Coconut - 1 tsp
Urad dhal - 1 tbsp
Red chilli - 3
Cumin seeds - 1/2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few

Method:
Dry roast urad dhal, red chillies, cumin seeds until a nice aroma emanates. Add the grated coconut, mix and remove from heat. Allow to cool and grind to a smooth paste adding water. Cook moong dhal with a pinch of salt and turmeric powder until done but not overly mashed. Add chopped peerkangai to boiling water and cook covered in medium heat until the vegetables are cooked to tender. Add the cooked moong dhal and the ground paste. Adjust salt and continue to cook in medium heat until the flavours meld. Heat oil in a small kadai and temper the mustard seeds and curry leaves. Pour over the kootu and serve hot with any spicy kulambu and rice. This is a great combo for chapathis too.

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Methi Matar Malai / Fenugreek leaves and Peas Creamy Curry | Indian Curry Recipes

Green leaves are the nature's bounty in its healthiest form. When I was little, I used to hate them as most other kids would do. Now I love to cook them and eat them more. I do not fail to pick up a bunch of these beautiful Methi leaves whenever I see them. I made this Methi Matar Malai for dinner to go with our chapathi the other day.

Ingredients:
Serves - 3-4; Preparation time - 50 mins
Fenugreek leaves - 1 bunch (can substitute 3 cubes of frozen methi leaves)
Frozen Peas - 1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - thinly sliced - 1 cup
Ginger garlic paste - 1 tsp
Tomato - 2 - blanched, skin and seeds removed - pureed (I used 1/2 cup of canned crushed tomatoes)
Turmeric powder - a pinch
Kashmiri Chilli powder - 1-1/2 tsp
Garam masala powder - 3/4 tsp (use 1 tsp if the garam masala powder you use is less spicy)
Coriander powder - 1 tsp
Kasuri methi / Dried Fenugreek leaves - 1 tsp - crushed
Fresh cream / half & half - 1/2 cup
Group 1:
Milk - 1/2 cup
Cashew nuts - 10
Poppy seeds /khus khus - 1 tsp

Method:
Preparation:
Warm the milk and soak the cashew nuts and poppy seeds for 15 minutes. Make a fine paste and set aside.
Pick the leaves and place in a bowl and fill it with water. After a couple of minutes, gently scoop the leaves and discard the water. Repeat this process for a 2-3 times until all the dirt has been drained. If using frozen methi leaves, thaw (or defrost). Place in a clean kitchen towel and squeeze until all the water is out.
For fresh peas, pressure cook with water and salt for 2 whistles. Drain and set aside. If using frozen peas, wash, drain and MW for 2-3 minutes.
Making the Curry:
Heat oil in a kadai and splutter the cumin seeds. Add the sliced onions and cook until it turns soft and translucent. Add the ginger-garlic paste and cook for 3 minutes. Add the tomato puree and cook for another 2 minutes. Add the spice powders and continue to cook in medium heat until the mixture becomes shiny and gives out oil. Add the peas and methi leaves. Mix and saute for a while and add the ground cashew paste with 2 cups (or less) of water and salt. Allow to boil in medium heat for about 15-20 minutes. Sprinkle the kasuri methi and add the fresh cream. Allow to boil for about 3-5 minutes and remove from heat. Serve hot with roti / pulao / jeera rice.

Linking this up to Srivalli's Side Dish Mela; MLLA by Susan & Lisa; Kid's delight - Potluck Party.

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Chicken Curry for Chapathi | Easy Indian Chicken Recipes

If you happen to be a chicken lover and a fan of chapathi, I bet you will love the combination of the duo. Don't you? I made a simple onion-based chicken curry with chapathi for lunch the other day. Pair it with a little cup of yogurt and you get a satisfying meal.

Ingredients:
Chicken breasts - 1/2 - about 1 cup 
Onion - thinly sliced - 1 cup
Tomato - 1 cup - chopped
Chilli powder - 1 tsp (use 3/4 tsp if need mildly spiced)
Turmeric powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Coriander leaves / Cilantro - a handful - chopped
Salt - to taste
Water - 1 cup
Oil - 1 tbsp

Method:
Heat oil in a kadai and fry the onions until golden brown. Add the chopped tomatoes with a pinch of salt and saute till it becomes soft and mushy. Add the spice powders and fry for about a minute. Add salt to taste with water. Check for seasoning and adjust if needed. Add the chicken pieces and mix. Cook in medium heat until the chicken pieces are cooked through. Since I used boneless chicken breast meat, it took about 5-7 minutes to cook through. Remove from heat, add the chopped coriander leaves and mix. Serve hot with roti/chapathi or any bread of your choice.

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Cauliflower Peas Masala - South Indian Style | Indian Curry Recipes

I had mentioned about my MIL's handwritten recipe book in my Sundal Kulambu recipe. It is a little book containing less than 20 recipes, all DH's favorites. She gave it to him when he first came to the US and did not have any experience in cooking. I believe he didn't try many recipes but the book was very useful to me. It had all his family recipes many of which were new to me. This Cauliflower Peas Masala recipe is from that book and another one for DH's favorite.

Ingredients:
Measurements in standard cup
Cauliflower - 1 - small - cut into florets and cleaned - approx 2 cups
Peas - 3/4 cup
Onion - 1 cup - chopped
Mustard seeds - 1/2 tsp
Curry leaves - a few
Oil - 2 tbsp
Make a Paste:
Red Chilli powder - 1-1/2 tsp (I used kashmiri chilli powder, if using regular chilli powder use 1 tsp)
Turmeric powder - 1/4 tsp
Fennel seeds - 1 tsp
Garlic - 3 cloves
Cloves - 2
Cinnamon - 1 small piece
Grated coconut - 2 tbsp

Method:
Grind the ingredients under "Make a paste" to a smooth paste. Heat oil in a wide kadai and splutter the mustard seeds and curry leaves. Add the chopped onions and saute until it takes a light golden shade. Add the cauliflower florets and fry for about 10 minutes. The cauliflower pieces should be half-cooked at this time and have a slight crispy outer layer. Add the peas, salt and the ground masala with about 1 cup of water. Allow it to boil in medium-high heat until the raw smell disappears and the peas and cauliflower are cooked through. Mix occasionally to prevent the masala from sticking to the pan. Serve hot with roti, rice or pulao. I did with Carrot Rice.
Notes:
I used frozen peas. If using fresh peas, soak overnight and pressure cook beforehand for about 3 whistles. 
This masala can also be made with only cauliflower or only peas. 

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Muttai Kulambu / Boiled Egg Curry - South Indian Style | Indian Egg Curry Recipes

There would be quite a few family recipes we all love but have forgotten. Being far away from my family and home country, certain dishes just vanish from my mind though the taste lingers in the thoughts. This is one such dish which I remembered one fine day and promptly called up grandma for the recipe. She patiently mentioned every ingredient and measurement with the steps involved. I also got a bonus recipe (another type of muttai kulambu). I followed the recipe to the T and arrived very close to the taste. I believe it was her touch that was missing :)

Ingredients:
Serves - 4
Eggs - 4
Onions - 1/2 cup chopped
Tomato - 1 - chopped
Curry leaves - a few
Oil - 2 tsp + 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
To grind:
Coriander Seeds - 3 tbsp (heaped)
Cloves - 3
Cinnamon - 1" piece
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Raw Rice - 1/2 tsp
Garlic cloves - 3 or 4
Grated Coconut - 4 tbsp (heaped)
Dry Red Chillies - 4

Method:
Boil the eggs as mentioned below and slice into two lengthwise. Heat 2 tsp of oil in a kadai and roast all the ingredients under "to grind" except coconut. Roast until the rice takes a light brown shade. Remove from heat and mix in the grated coconut. The residual heat is sufficient for the coconut to get roasted. Cool the mixture completely and grind to a smooth paste in a mixie/blender. Heat the remaining oil and splutter the mustard seeds, urad dhal and curry leaves. Add the chopped onion and saute until it turns pale. Add the chopped tomato with a pinch of salt and saute until the tomato becomes mushy. Now add the ground paste and mix in medium heat until the raw smell disappears, about 10-12 minutes. Add required quantity of water per the desired consistency and allow it to boil. When the kulambu boils, add salt, do a taste check and drop the halved eggs slowly. Simmer for about 5 minutes and remove from heat. Serve hot with steamed rice. This is also a great side dish for chapathi, idli or dosa.
How to boil eggs:
In a medium saucepan, bring 2 litres of water to boil. Drop the eggs slowly into the boiling water. Cook in medium-high heat for 15 minutes. Drain the water and fill with cold tap water. Set aside for about 5 minutes and then peel the eggs. Wash again in running tap water to remove any tiny bits of shell.

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Palak and Three Dhal Curry / Paruppu Keerai Kootu | Indian Curry Recipes

This is one of DH's favorite ways to make palak and dhal curry. By "favorite" I mean he makes it this way and we all love it. It is truly a bachelor way of cooking and very tasty too. Simple ingredients and easy method of preparation makes this dish a breeze to make. Paired with hot rice and some spicy side dish like Seppankilangu / Colacasia Fry it makes a happy tummy and happy heart!

Ingredients:
Serves - 4; measurements in rice cooker cup
Pigeon peas / Toor dhal - 3/4 cup
Yellow moong dhal - 1/2 cup
Whole moong bean (green) - 1/2 cup
Spinach - 5 cups tightly packed - roughly chopped
Red chilli - 4 - broken
Garlic - 5 cloves
Onion - 1/2 of a big one - chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida / Hing / Perungayam - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

Method:
Wash and soak the dhals together for 30 mins to 1 hour. Heat oil in a pressure cooker and splutter the mustard, cumin seeds and asafoetida. Add the broken red chillies and onion followed by whole garlic cloves. When the onion becomes soft, add the spinach and saute until wilted. Add the drained dhals and 5 cups of water with salt. Cover and pressure cook for 5 whistles. When done, mash with back of a spoon and serve over hot steamed rice. Great with chapathis and dosas too.
Linking this to Pari's Only Cooking with Legumes.

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Simple Dal Tadka

When I have lot of chores to do on a weekend, I opt for this quickly done Dal Tadka. Paired with some spicy oven roasted vegetables (cauliflower/bitter gourd/tindora/potatoes) it is a complete meal which does not demand long time in the kitchen. Now, there are different ways to do a simple dal tadka and this is one of them. You can play around with the dhals used or the spices used and I bet it would turn delicious no matter what. What is your favorite combination?

Ingredients:
Moong Dhal - 1 cup
Onion - 1/2 cup chopped
Tomato - 1/2 chopped
Green chilli - 1 or 2
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 3 1/2 cups
Ginger - 2 tsp - minced
Garlic - 1 tbsp - minced
Oil  - 1 tbsp + 1 tsp
For Tadka:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp (optional)
Dry red chillies - 2
Curry leaves - a few (optional)

Method:
Pressure cook moong dhal with a dash of salt, turmeric powder and water (about 3-4 whistles). When done mash with the back of a spoon. Heat oil in a kadai and saute the onion. After a couple of minutes add the minced ginger, garlic and slit green chilli. Saute for 2-3 minutes and add the tomato. Saute with a pinch of salt until the tomato turns mushy. Pour the onion-tomato mixture over the dhal and simmer in low heat until the flavors meld, about 10 minutes. Remove from heat. Heat 1 tsp of oil in the same kadai and add the ingredients for tadka. When the mustard splutters, pour over the dhal. Serve hot with rice/roti and ghee (if desired). Pair with a spicy side dish for a complete meal.
Note: 
1. The ginger and garlic have to be fresh and minced. The paste would not work here.
2. A combination of different dhals can be used viz toor dhal, chana dhal, masoor dhal.

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