Masala Baby Potato

Ingredients:

Baby Potatoes - 10
Finely diced onions- 1 cup
yogurt - 11/2 cup
Boiled peas-1 cup
Sour cream - 1/2 cup
salt - 1/2 tsp or to taste
Cumin seeds - 1/2 tsp
Chopped cilantro-1 Tbsp
Oil-2-3 Tbsp

For Masala Gravy:

Cloves-5

Poppy Seeds (Khus khus) - 4 tsp

Cardamom-4

Green chillies-3

Ginger garlic paste-1 Tbsp

Coriander powder -1 Tbsp

Cumin powder-1 tsp

Garam masala-1 tsp

Turmeric- 1/2 tsp

Red pepper powder-1/2 tsp

Method:

Combine all the above ingredients for masala gravy and grind into a paste by adding water, and add the yogurt and mix very well. Peel the baby potatoes add mix with all the yogurt, masala mix.

Heat oil in a pan add cumin seeds and diced onions fry them until they are clear and add the potatoes contains the gravy. Mix well and add 2 cups of water lower the heat, cover and cook for 2-3 minutes. After the potatoes are half cooked add the peas and cook for for some more time until all the potatoes are done. 

At the end add sour cream and chopped cilantro, mix well and serve hot with roti or rice.

Chettinaadu Potato

Ingredients:

Peeled, diced boiled potatoes-4 cups
whole black peppers- 1/2 tsp
Somph (fennel seeds)-1 tsp
Cumin seeds-1 tsp
Coriander seeds-1 tsp
Cinnamon stick-1" piece
Cloves-3
Cardamom -2
Dry red peppers-2
Poppy seeds (Khus khus)-2 tsp
Grated fresh coconut - 1/2 cup
Turmeric-few pinches
Diced Onions- 1/2 cup
Diced Tomatoes-1/2 cup
Chopped green chillies - 1 tsp
Curry leaves - few
Oil 11/2 Tbsp
Salt -3/4 tsp or to taste

Method:
Dry roast Black pepper, fennel seeds, cumin, coriander seeds, poppy seeds, cinnamon, cloves, cardamom and red peppers and add grated fresh coconut and grind into a paste and set aside.
Heat oil in a pan add diced onions, green chillies and curry leaves and fry until onions turn light brown and add diced tomatoes and cook for 2-3 minutes, add ground masala, mix and add little water and make a gravy, add diced potatoes and mix well, cover and cook for 4-5 minutes. Serve hot with Rice.

Choyoto Squash Masala Curry

Ingredients:

Diced Choyoto Squash-2 lbs
Peanuts -1/4 cup
Sesame seeds -1 Tbsp
Dry Red Peppers-2
Coriander seeds-2 tsp
Cinnamon -1" stick
Cloves - 2
Cardamom-2
Dry coconut powder-1 Tbsp
Diced Onions-1/2 cup
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Curry leaves-few
Chopped cilantro-1Tbsp
Oil-1 Tbsp

Method:

Dry roast Peanuts, sesame seeds, cloves, cinnamon, cardamom, red peppers, coriander seeds, Dry coconut and add water and grind into a paste. Heat oil a Pan place mustard seeds, cumin seeds and curry leaves and add diced onions and saute until clear and add the diced choyoto squash and salt, saute for 2-3 minutes, lower the heat, cover and cook for 5-6 minutes or until almost done. Add ground paste to the cooked squash mix well cook for 3-4 minutes or until oil comes out. At the end add chopped cilantro and serve hot with Rice or Chapati.

Note:

Beera Kaya (Turia), Sora Kaya (Lauki), Bell Pepper, Zucchini, Yellow squash, Eggplant and Pumpkin can be made in same manner.

Beera Kaya (Turia) curry

Ingredients:

Peeled and Diced Beera kaya (Turia) -2 cups
Peanuts -2 Tbsp
Sesame seeds -1 Tbsp
Poppy seeds (Khus Khus) 1 tsp
Grated coconut- 1 Tbsp
Dry red peppers- 3
Cumin Seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves -few
turmeric-2 pinches
Oil-2 tsp
salt-1/2 tsp or to taste

Method:

Dry roast peanuts, sesame seeds, 2 red peppers, poppy seeds, coconut and coriander seeds and grind into coarse powder and set aside.
Heat oil in a pan, add 1 red pepper, mustard seeds and cumin seeds and fry, add curry leaves and diced beera kaya, turmeric and salt, saute for few minutes, cover and cook for 6-7 minutes. remove the lid and saute until all the water evapote and looks dry. Sprinkle all the ground masaala powder mix well and saute for 2-3 minutes. Serve hot with rice or Chapati.

Soya Chunk Curry

Ingredients:

Soya Chunks-1 cup
Diced Onions-1/2 cup
Tomato Puree-1/2 cup
Grated coconut -2 Tbsp
Green Chillies-2
Garlic-3 cloves
Ginger - 1"piece
Red Pepper Powder-1/4 tsp
Garam Masala-1/3 tsp
Salt-1/2 tsp Or to taste
Turmeric-1/tsp
Cumin seeds-1/4 tsp
Chopped Cilantro-1Tbsp
Oil-1 Tbsp

Method:

Soak Soya chunks in hot water for 20 minutes. Grind coconut, ginger, garlic, green chillies, red pepper powder, and garam masala into a paste and set aside. Heat oil in a sauce pan add cumin seeds and fry little and add diced onions and fry until they turn light brown. Take the soya chunks out from the water, squeeze the water and add them to fried onions, add turmeric and salt, mix well and add the ground masala paste, Tomato puree, mix well and fry little more,  add little water, and cover and cook for 10-15 minutes. Add chopped cilantro at the end mix well and serve with Roti or Chapathi,

Cabbage & Potato Curry

Ingredients:

Shredded or Finely diced Cabbage - 2 Cups
Diced Potatoes - 3/4 cup
Grated fresh ginger - 1tsp
Grated fresh jalapeno or any hot green pepper- 1tsp
Grated fresh or dry Coconut - 2Tbsp(Optional)
Turmeric- Few pinches
Salt-1/2 tsp or to taste

Seasoning:

Oil-1 1/2Tbsp
Chana dal-1Tbsp
Urad dal-1tsp
Mustard Seeds- 3/4tsp
Cumin Seeds -1/4tsp
Dry Red chili pieces -3-4
Curry Leaves-few

Method:

Heat oil in a pan and add all the seasoning ingredients except curry leaves, when both dals turn little brown and mustard seeds splatter add curry leaves and potato pieces and turmeric. Saute for 4-5 minutes and add the cabbage and mix well. Cover the pan and lower the heat and cook for 4-5 minutes. Make sure it doesn't burn in bottom. Add the salt, coconut, green chillies and ginger and cook the curry for 2-3 minutes more or until done. Serve hot with Rice or Roti.

Note: Cabbage cooks very fast. Still at the end should be little crunch. If it is going to be less amount one can reduce the cooking time.

Beans coconut Curry

Ingredients: 

 Cut Beans- 2 Lbs 

Finely Chopped Onions -1cup 

Grated Coconut (Dry or Fresh)- 2-3Tbsp 

Dry Red Peppers-4 (Use 1 for seasoning) 

Coriander Seeds- 1Tbsp 

Mustard Seeds- 1tsp 

Cumin Seeds-1tsp 

Oil-1 1/2 Tbsp 

Salt-1tsp or as per taste

  Method: 

 Heat oil in a pan, add mustard seeds, dry red pepper pieces and cumin seeds. When they are splattering add cut beans, saute for 2- minutes, cover and cook until beans are almost tender. Meanwhile take remaining dry red peppers, Coriander seeds and grated coconut, grind into powder, and transfer to a bowl and mix with chopped onions, add to the beans, saute altogether for 7-8 minutes or until onions becomes tender. Serve hot with Rice or Chapati.

  Note: Eggplant, Potato, Tindora, Okra, Bell Pepper, Zucchini can be cooked in the same manner.

Alasanda kayala (Long beans) Curry

Ingredients:

Cut Long Beans - 2 cups
Diced Tomato - 1/2 cup
Chopped onions-1/2 cup
Chopped green chillies - 1tsp
Ginger garlic paste - 1 1/2 tsp
Turmeric-1/4 tsp
Chilli powder- 1/4-1/2 tsp ( to taste)
Coriander powder-1tsp
Salt- as per taste
Turmeric - 1/4 tsp
Curry leaves- few
Chopped Coriander leaves - 1 Tbsp
Oil- 1Tbsp
Mustard seeds-1tsp
Jeera (Cumin seeds) - 1/2 tsp


Method:

Heat oil in a pan, fry mustard seeds, jeera until they splatter, add curry leaves, green chillies, onions, ginger garlic paste, corianer powder and turmeric and fry until onions turn light brown color. Add cut long beans and mix well, cover with lid and reduce the heat, cook for 10-12 minutes or until bean are almost cooked. Add diced tomatoes, salt and chilli powder, cook until beans are soft. Add chopped coriander before end. serve hot curry with Rice or Roti.

Potato Kurma

Ingredients:

Diced Potatoes- 4cups
Diced Onions - 1cup
Sliced green chillies-3
Tomatoes- 1cup
Ginger, garlic paste - 2tsp
Garam Masala powder-1 1/2tsp
Turmeric - 1/4tsp
Sour cream - 1cup
Cumin Seeds-1/2tsp
Cloves-5-6
Small Cinnamon pieces-3
Whole Cardamom -1-2
Coriander powder-1Tbsp
Bay Leaf-1-2
Oil-2Tbsp
Chopped Coriander leaves(Cilantro) - 2Tbsp


Method:

Heat oil in a pot, add cumin seeds, whole cloves, cinnamon, cardamom and bay leaves and fry little and add diced onions and fry until clear. Add green chillies, ginger garlic paste and fry for a minute and add chilli powder, coriander powder, turmeric, potatoes and salt, saute for 3-4 minutes, reduce the heat and cover the dish and cook until potatoes are cooked but still firm.
Add sour cream and diced tomatoes, mix well and cover the dish cook on a medium heat for 5-6 minutes. If needed add little water. Add garam masala powder and cilantro cook for 5-6 minutes or until done. Serve this kurma with Roti, Puri or Rice.