Stir-fried Zucchini

This is very easy to make and tasty.

Ingredients

3 large Zucchini cut into bite size pieces
1 tsp cumin seeds
1 tsp ajwain seeds
2 Tbsp gram flour (Besan)
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp cumin powder
salt to taste
1 Tbsp Oil

Method

1) Mix Gram flour, chilli powder, cumin powder, turmeric powder and salt together and mix it with the cut Zucchini and keep aside.
2) Heat Oil in a pan, add cumin and ajwain seeds and let them splutter
3) Add the Zuccini and stir-fry until the spices are covered and Zuccini is tender and crispy.
4) Server with Hot rice or Roti.

Brinjal Podi Curry

Ingredients

10 medium sized brinjals (eggplant) cut into 4 pieces (if you have long brinjals cut them into 1 inch pieces lengthwise)

for powder
4 to 5 red chillies
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 Tablespoons sesame seeds
3 Tablespoons chana dal (split bengal gram dal)
1 teaspoon oil
1/2 teaspoon mustard seeds
curry leaves
pinch of asafoetida (optional)
1/4 teaspoon turmeric powder
salt to taste
Method

1) Dry roast all the ingredients for powder and grind them to powder (do not grind too smooth to maintain the texture of the powder)

2) Heat 1 teaspoon oil and splutter mustard seeds, add pinch of asafoetida, curry leaves and turmeric powder and fry for 30 seconds

3) Add brinjals and stir-fry, cover and cook until they are tender.

4) Add the powder and salt, mix well so that the brinjals are completely fried and coated with powder

This goes well with rice or chapathi (Roti)

Potato Pulusu

Ingredients

4 to 5 medium potatoes boiled, peeled and cubed into bite size pieces
1 large onion finely chopped or make a paste
2 tomatoes (finely chopped or make a paste)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
pinch of turmeric powder
lemon sized tamarind (extract juice) / 1 -2 Tbsp tamarind paste

1 Tbsp oil
1/2 tsp cumin seeds
pinch of asafoetida (optional)
3-4 crushed garlic cloves
3-4 dry red chillies
few curry leaves (optional)

fresh chopped coriander leaves for garnish
Method

1) Heat oil in a pan splutter cumin seeds, add asafoetida, crushed garlic. dry red chillies, curry leaves and fry for few seconds

2) Add finley chopped onions and fry until they turn golden color and then add chilli, coriander, cumin and turmeric powder and mix, add chopped tomatoes or tomato paste and cook until oil seperates from the mixture.

3) Add cubed potatoes, salt, tamarind paste, 1 cup of water. Cover and cook in medium heat for about 10 minutes.

Garnish with coriander leaves and server hot with steamed rice or Roti

Okra (Ladies finger)Fry

Ingredients

1 lb fresh Okra/lady's finger/Bendakaya/Bhindi (cut into 1 inch pieces lengthwise)
1 large onion finely sliced
2 medium tomatoes
ginger-garlic paste - 1 tsp
pinch of turmeric powder
pinch of Asafoetida/Inguva/Hing
1 tsp cumin seeds
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp Garam Masala
1 Tbsp Oil
salt to taste

chopped coriander leaves for garnish
Method

1) Heat Oil in a pan, splutter cumins seeds, add asafoetida and turmeric powder and fry for 5 to 10 secs and then add onions and fry till they turn golden color.

2) Add ginger-garlic paste and fry for 2 mins.Add tomatoes, chilli, coriander, cumin powders, salt and cook until oil seperates from the mix.

3) Add chopped Okra, mix well, cover and cook in low heat until they are cooked.

4) Add garam masala and mix. Garnish with chopped coriander leaves.

Server hot with Steamed rice/roti

Pudina-Aloo

Ingredients

1 cup fresh mint/Pudina leaves (roasted in little oil and make a paste)
3-4 boiled potatoes cubed

1 Tbsp Oil
1/2 tsp cumin seeds
pinch of asafoetida
pinch of turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp dry mango powder
salt to taste
Method

1) Heat Oil, add cumin seeds, once they crack add Pudina/mint leaves paste, asafoetida, turmeric powder, chilli powder, garam masala, dry mango powder, salt and fry for few seconds

2) Add cubed potatoes and fry for couple of minutes so that potatoes are coated with the spice mix.

Serve hot with Rotis

Cauli Flower - Tomato Curry

Last night our dinner was Cauli flower tomato curry. Easy way to make cauli flower and low fat version. Tasted good and goes well with either rice or Roti.

Here is the recipe

Ingredients

1 medium sized cauli flower(cut into bite size pieces)
1 meduim onion finely chopped
1 Tbsp minced garlic
3 to 4 medium tomatoes finely chopped
1 tsp chilli powder
1/2 tst coriander powder
1/4 tsp cumin powder
1/2 tsp Garam Masala
1 tsp oil
salt to taste


Chopped coriander leaves/cilantro for garnish

Method

1) Heat Oil in a pan add minced garlic and fry for a minute and then add onions and stir-fry until they turn light brown.

2) Add chopped tomatoes, chilli, coriander, cumin powders. salt and stir-fry until oil seperates from the paste.

3) Add cut cauli flower, 1/2 cup water and cook covered in low-medium heat until cauli flower is cooked by stirring inbetween.

garnish with coriander leaves and server hot with steamed rice or Roti

Crumbled Paneer With peas

Ingredients

1 Cup Crumble paneer
1 Large tomato finely chopped
1/4th cup frozen/fresh green peas
1/2 tsp chilli powder (adjust to your taste)
1/2 tsp coriander powder
1/4 tsp garam masala
1 Tbsp Dry fenugreek leaves
1/2 cup fat free milk
1 tsp oil
salt to taste

chopped coriander leaves for garnish
Method

1) Heat oil in a pan, add chopped tomatoes and peas and cook until they are tender. This may take 3 to 4 mins

2) Mix crumbled paneer, salt and cook for couple of mins and add chilli, coriander, garam masala, dried fenugreek leaves and mix well

3) Add milk and stir-fry until the desired consistency is achieved.

Garnish with coriander leaves and server hot with roti or any indian bread.

Bitter Guard (Kaakarakaaya) Fry

Ingredients

3 Cups Bitter gourd (sliced into rounds)
2 Tbsps tamarind paste
1/2 tsp turmeric powder

1 Tbsp Oil
2 medium onions sliced
1 tsp chilli powder
1 tsp coriander powder
pinch of methi powder (fenugreek seeds powder)
salt to taste

For seasoning/tempering

1/2 tsp mustard seeds
pinch of asafoetida/Inguva
few curry leaves
Method
1) Mix tamarind paste with some water and turmeric powder and cook Bitter gourd until they are 3/4th cooked, Drain and keep aside. This may take 10 mins

2) Heat oil, splutter mustard seeds, add asafoetida, curry leaves and fry for few seconds and then add onions and fry until they turn light brown

3) Add chilli, coriander and methi powders, salt and mix well. Add the cooked bitter gourd pieces and stir-fry until they are cooked completely. Adjust s


Serve hot with Steamed rice or Rotis.

Cabbage fry

Ingredients

4 cups chopped cabbage
3 dried red chillies
1/2 teaspoon mustard seeds
1/2 teaspoon urud dal
1 tea spoon oil
pinch of asafoetida (optional)
pinch of turmeric powder (optional)
curry leaves (optional)
2 Tablespoons fresh grated coconut
salt to taste
Method

1) Heat oil in a pan and splutter mustard seeds, add asafoetida, Urud dal, red chillies, curry leaves, turmeric powder and fry for 30 secs

2) Add Chopped cabbage and cook covered until cabbage is cooked. Keep stirring every 2 to 3 minutes so that it will not get burnt. Add salt and garnish with grated coconut.

Chikkudu Kaaya Curry

Ingredients

1 lb Chikkudu Kaaya (Avarakka/Indian Broadbeans) remove head and tail and cut into half
2 green chillies sliced lengthwise
1 - 2 dried red chillies de-seeded
few curry leaves
1 Big onion chopped finely
1 Big tomato chopped finely
1/2 tsp chilli powder
1/2 tsp coriander powder
1/3 tsp cumin powder
1/3 tsp Methi powder (fenugreek seeds powder)
pinch of asafoetida and pinch of turmeric powder
1/2 Tbsp oil
salt to taste

Method

1) Heat oil in a pan add green chillies, red chillies and curry leaves and fry for few seconds

2) Add onions, asafoetida and turmeric powder and fry until Onions turn light brown.

3) Add chilli, coriander, cumin, methi pooders and mix, add chopped tomatoes and salt and cook until oil seperates.

4) Add chopped broad beans and little water, cover and cook on medium-low heat until the beans are cooked.

Spinach Stir fry

I usually make spinach with Toor Dal. I tried this fry and liked it a lot and i am going to make spinach only this way from now onwards :-) It tastes great with either Roti or Rice. Easy to make and Healthy.

Ingredients

6 to 7 cups of fresh chopped spinach
1 big finely chopped onion
1 Tbsp minced garlic (5 to 6 crushed garlic flakes)
1 Tbsp roasted chickpea/dalia/putnala pappu powder
salt to taste

For seasoning

1 Tbsp Oil ( I use Olive oil)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
pinch of turmeric powder
1 tsp black gram dal (Urad Dal)
2 dry-red chillies de-seeded
2 green chillies cut lengthwise
few curry leaves
Method

1) Heat Oil in a Pan, splutter mustard seeds, add cumin seeds and Urad dal and once Dal turns light brown add turmeric powder and asafoetida, minced garlic, red chillies, green chillis, curry leaves and fry for few seconds. Do not burn

2) Now add the Onions and salt and fry until onions turn light brown. Add the chopped spinach and stir fry in medium heat until spinach is cooked which will take around 10 mins.

3) Turn off the heat and spread roasted chickpea powder and mix.

Serve Hot with Roti/ steamed Rice

Gutti Vankaya Kura (Stuffed Eggplant Curry)

Stuffed Eggplant curry is famous Andhra dish. It is usually made with the small brinjals which are tender and fresh. If the seeds are black then they are not good for any brinjal curry.

Ingredients

10 to 15 small & fresh brinjals (Egg plant)
2 Tbsps cup peanuts (dry roast and remove the skin)
2 Tbsps cup sesame seeds (dry roast)
1 medium sized onion chopped
5 to 6 cloves of garlic
2 Tbsps Tamarind paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/3 tsp of turmeric powder
1/3 tsp of methi powder (fenugreek seeds powder)
Oil
1 tsp cumin seeds
few curry leaves
salt to taste
Method

1) Heat 1 tsp of oil and fry garlic and onions until onions turn light brown and cool. Blend them into paste along with peanuts, sesame seeds, chilli, coriander, cumin, turmeric, methi powder and salt by adding little water.

2) Cut each Brinjal into 4 sections lengthwise without cutting the stems. Stuff the brinjals with the above paste without breaking them and keep the remaining paste aside.

3) Heat 1 Tbsp oil in a pan, add cumin seeds. Once they crack add curry leaves and stuffed brinjals, remaining paste and add little water. Cover and cook on low heat until brinjals are almost cooked by stirring in between. Add the tamarind paste, some water and adjust the salt and cook again until brinjals are completely cooked.

I did the 3rd step in microwave so that we don't have to worry about burning the curry and also easy.

Garnish with coriander leaves and serve hot with Steamed rice or Roti

Cabbage Kootu

This is very easy to cook and tasty and can be served as a side or main dish either with rice or roti.

Ingredients

3 cups chopped cabbage
1/4 cup split moong Dal (pesarapappu)
pinch of turmeric powder

For Paste

3 Tbsp grated coconut
2 to 3 green chillies
1/2 tsp cumin seeds

For tempering

1 tsp oil
1 tsp mustard seeds
1 tsp split black gram (urad dal)
2 dry red chillies
few curry leaves
pinch of asafoetida
Method
1) Make a paste of coconut, greenchillit and cumin seeds by adding little water and keep aside

2) Pressure cook cabbage and moong Dal in 2 cups of water so that they are just cooked and not over cooked.

3) add the coconut paste and salt to the cooked cabbage and cook on low medium heat for about 10 mins until it becomes thick gravy and not too watery.

4) In a pan heat 1 tsp oil, splutter mustard seeds, add asafoetida, curry leaves, dry red chillies and fry for few seconds and add this tempering to the mixture and mix well.


Server hot with steamed rice or Roti

This can be made with various vegetables like Bottle gourd (Sorakaya), Squash and Ridge gourd

Bitter Gourd with Riped Mango

Ingredients
4 to 5 medium Bitter gourd chopped
1 large onion chopped
3 medium tomatoes chopped
1 large riped mango, peeled and chopped

1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 tsp ginger finely chopped
1 tsp garlic finely chopped
1 tsp red chilli powder
1 tsp garam masala
few curry leaves
1 Tbsp oil
salt to taste


Method

1) Cook chopped Bittergourd and onion with 1/2 cup of water, turmeric powder and salt until they are tender. which takes around 10mins.

2) Heat oil in a pan, add mustard seeds and cumin seeds and once they splutter add curry leavess, ginger-garlic and fry for few seconds.

3) Add the cooked Bitter gourd, tomatoes and mango, chilli powder and garam masala. Mix the ingredients and cook in low heat until the ingredients are combined well.


serve hot with Roti/Steamed Rice

Kadhai Paneer

Ingredients

* 1 cup paneer cut into bite size pieces
* 1 medium red bell pepper chopped(capsicum)
* 1 medium green bell pepper chopped
* 2 Tbsps oil
* 3 medium tomatoes
* 1/4 inch piece of ginger
* 1 green chili
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 and 1/2 tsps coriander powder
* 1/2 tsp Chilli powder
* 1/2 tsp turmeric powder
* 2 Tbsps dry fenugreek leaves (kastoori methi)
* salt to taste
Method:

1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan fry paneer until it turns light brown and keep aside. In the same pan fry Bell peppers until they turn tender and keep aside

3) In the remaining oil in the same pan, add cumin seeds and once they crack add asafoetida, tomato/ginger paste, coriander, turmeric, chilli powders, salt and fenugreek leaves. cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add paneer and bell peppers and some water and let it simmer for about 5 mins in low heat.

Server Hot with Any Indian Bread or Steamed Rice

Stir-Fried Vegetables in Peanut-Chilli Sauce

Ingredients:

1 green capsicum chopped into big pieces
1 red capsicum chopped into big pieces
2 medium onions chopped into big pieces
2 carrot thinly sliced
1 bunch of spring onions,finely chopped
1 small cup of frozen/fresh green peas
1 cup cabbage chopped into big pieces
1 tsp grated ginger
1 Tbsp oil
1 Tbsp soya sauce
1 Tbsp cornstarch mixed in 2 Tbsps of water
For sauce:

7-8 garlic flakes
4-5 dry red chillis (deseeded)
1/4 cup roasted peanuts
1 tbsp of grated jaggery (or brown sugar)

In a Pan bring 1 cup of water to boil add garlic, red chillies and simmer for 7 to 8 mins till the spices are softened, remove and cool. Grind them with roasted peanuts, jaggery and 1/4 cup of water.
Method

Heat Oil in a pan, fry grated ginger for few seconds and then add carrots and fry for a minute. Now add capcicum, cabbage, Onions and fry until vegetables are tender and still crispy. Do not overcook.

Add the peanut sauce, soy sauce and salt and stir-fry until the vegetable are coated with sauce.
Now add the cornstarch mixed with water and stir-fry for few mins.

garnish with spring onions and server hot with white rice or fried rice.

Spinach with Mango and Dals (Lentils)

Trying to avoid food which contains more oil or butter for some days. here is the healthy, easy to make and tasty :-) Dish. I had frozen unriped mango pieces and fresh washed spinach from costco so making this just took less than 10 mins of my time.

Ingredients

1/4th cup Moong Dal (
1/4th cup Chana Dal (Bengal gram)
4 cups of chopped spinach
1/2 cup unriped mango pieces
1/2 tsp turmeric powder
salt to taste

for seasoning/tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 teaspoon cumin seeds
3 to 4 whole red/green chillies (adjust to your spice level)
pinch of asafoetida
curry leaves (optional)
1 tsp minced garlic
Method

1) Wash both the Dals and pressure cook with chopped spinach, unriped mango pieces, turmeric powder Do not overcook. You should just make sure that Dal just cooks so that we retain the shape of the chana Dal.

2) For seasoning, heat oil, add mustard seeds, cumin seeds. Once they splutter add minced garlic, chillies, asafoetida and pour on the cooked Dal-spinach and slightly mash the Dals.

Server Hot with Steamed white/brown rice.

Stuffed BitterGourd Curry

I am trying to change my eating habits for good health and also to reduce weight so trying healthy vegetables. I made this curry last night and it was not tasting that much bitter. Not sure if the bitter gourd itself is having less bitterness or the style of making it made difference. Anyway I was able to eat comfortably.
Here are the medicinal benefits of Bitter guard
Ingredients

6 to 7 medium sized Bitter Gourd(cut each into 2 pieces at the center and remove seeds)
1 Tbsp cooking oil
1/2 tsp mustard seeds

For Curry Paste

1/4 cup roasted peanuts
2 Tbsp roasted sesame seeds
1 tsp redchilli powder (adjust to your spice leve)
1 tsp coriander powder
1/2 tsp cumin powder
3 to 4 cloves of garlic
2 cups chopped onion
2 cups chopped tomatoes
little bit of tamarind
1/2 teaspoon turmeric powder
piece of ginger
salt to taste
Method

1) Gring all the ingredients for the paste into paste and stuff the BitterGourd with the paste. Keep the remaining paste aside.

2) Heat 1 Tbsp oil, splutter mustard seeds and add stuffed Bittergourd and fry in low heat until they turn brown. This may take 30 mins or more and you need to turn the bitter gourd in between so that it will cook all the sides. You don't have to stir many times since it is in low heat only but make sure not to burn it :-)

you can do other work by keeping this and it is better to fry at low heat for long time.

3) Once the veggies turn brown add the remaining paste and fry upto 5 mins

Server Hot with Rice or Chapathi.

Next time I will try this in microwave and see how it goes because we don't have to keep monitoring incase of microwave.