Soya & Potato Curry

Ingredients:
 Small soya chunks ( soaked & squeezed) -1cup
 Sliced garlic - 1tbs
  Diced potatoes-2cups
  Diced tomatoes-1/2 cup
  Diced onions-3/4 cup
  Ginger & garlic paste -1tsp
  Kasoori methi-1/2tsp
  Sambar karam -1tsp
  Garam masala - 3/4tsp
  Mustard seeds- 1/2tsp
  Cumin seeds-1/2 tsp
  Curry leaves- little
  Chopped mint - little
  Turmeric - 1/4 tsp
  Oil- 2-3tsp
  Salt -3/4 tsp or to taste
  Chopped cilantro- little

Method;

Heat oil in the pan, fry sliced garlic little and set aside. In the same pan add mustard seeds, cumin seeds fry them and and ginger garlic paste and mint fry little add curry leaves, diced onions. Sauté until onions are clarified and add diced tomatoes and salt. Fry little and add soya chunks and turmeric and fry some more time. Add diced potatoes sambar karam,  garam masala, kasoori methi mix well and  sauté for 3-4 minuets. Add 1/2 cup water reduce the heat. Cover cook until potato is done At the end add cilantro and fried garlic slices mix well and serve hot with Rice or Roti

Panasa Ginjala (Jack Fruit) Curry

Ingredients:  

Boiled & Chopped  Jack fruit seeds - 1 1/2 cup
Diced  Onion- 1/2 cup
Diced Tomato -1 cup
Mustard seeds- 1/2tsp
Cumin seeds -1/2tsp
Curry leaves -few
Red chilli powder-1/4 tsp
Turmeric- 1/8 tsp
Garam Masala Powder -1/2 tsp
Chopped green chillies -1Tsp
Cilantro -few strings
Oil - 2Tsp
Salt - 3/4 tsp or to taste

Method:

Heat oil in a pan place mustard seeds and cumin seeds, when they splatter add curry leaves, green chillies and onions. Sauté onions until they turn light brown. Add turmeric and chilli powder, mix well and add chopped tomatoes and 2 cups of water. When tomato becomes little soft add cooked jack fruit seeds and garam masala powder, lower the heat and cook for 10-15 minutes. If it is necessary add little more water. At the end garnish with cilantro. Serve hot this curry with Rice or Roti.

Note:

After removing the seeds from jack fruit let them dry for couple of days and peel off the outer skin and boil.

Eggplant with Chana Dal & Coconut

Ingredients:

Diced Eggplants - 3 Cups
Cooked Chana dal - 1/2 Cup
Grated Fresh or Frozen Coconut-1/2 Cup
Finely Diced Onions- 3/4 Cup

For Seasoning;

Oil-2-3 Tbsp
Chana dal-1 Tbsp
Urad dal - 1 1/2 tsp
Mustard seeds- 1tsp
Cumin seeds-1/2 ts
Dry red chillies- 3

Turmeric-1/4 tsp
Curry leaves - few
 Red pepper powder-1/2 -1tsp per taste
 Salt- 3/4 tsp or to taste
Cilantro - 2tbsp

Method;

Heat oil in a Pan add the seasoning ingredients,except turmeric,red pepper powder, salt and curry leaves, fry until dals become brown and mustard seeds splatter, add curry leaves and diced onions and fry until onions are clear. Add eggplant pieces, cooked chana dal turmeric and salt mix well and cover the pan and cook until eggplant is almost done. Add grated coconut and red pepper powder, mix well and cook for 2-3 minutes more garnish with cilantro and serve hot with Rice Or Roti.

Colorful Bell peppers with coconut masala

Ingredients:

Bell peppers - 3 ( cut into 1-2 " squares)
Finely chopped onions - 1 cup
Hot green chillies - 2 ( finely diced)
Grated fresh or frozen coconut - 3/4 cup

For seasoning:

Oil -2Tbsp
Chana dal - 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red peppers - 1-2
Curry leaves - few
Turmeric - 1/4 tsp
Red pepper powder - 1/4 - 1/2 tsp (optional)
Salt - 1/2 tsp or to taste

Method :

Heat oil in a pan, add seasoning ingredients up to red peppers and fry until dal turns brown and mustard seeds splatters. Add curry leaves and add chopped onions, hot green mirchi pieces, turmeric and salt, reduce the heat and fry slowly until onions are clear. Add turmeric and coconut, fry some more time. If  spice is not enough add 1/4 tsp red pepper powder, fry altogether and set aside.

In a same pan heat oil place all the bell pepper pieces fry them little and place the lid and reduce the heat and cook until they become little soft ( 5-6 minutes).  Add onion, coconut mix which was set aside, mix we'll and cook altogether for 5 more minutes in medium high heat. Taste the salt. If needed add little more. Serve hot with Rice or Roti.

Tofu-Dumpling Masala Curry

Ingredients:

Firm Tofu (Cubed)- 2 cups
Diced Onions-1 cup
Tomato Puree-1/2 cup
Ginger and Garlic paste-2 tsp
Mustard seeds-1/2 tsp
Cumin -1/2 tsp
Coriander powder-1 Tbsp
Cumin Powder-1 tsp
Red pepper powder-3/4 tsp
Turmeric - little
Salt-1/2 tsp or to taste
Coconut Milk-1 cup
Garam masala powder-1/2 tsp
Chopped cilantro-1 Tbsp
Oil-2 Tbsp

For Dumplings:

Besan (Gram flour)01 cup
All purpose flour-1/2 cup
Baking powder-1/4 tsp
Ginger garlic paste-1 tsp
Lemon juice-1 tsp
Turmeric -little
Dry fenugreek leaves (Kasoori Methi) -1 tsp
Salt-1/4 tsp

Method:

Drain all the water from tofu, cut into cubes saute in little oil, while turning around until they turn light brown and set aside.
Place all the ingredients for dumplings in a bowl add water and mix well and set aside.
Heat oil in a pan, add mustard seeds, cumin, fry little and add diced onions, fry until clarify and add ginger, garlic paste, turmeric, coriander powder, cumin powder, red pepper powder saute all together and add tomato puree and cook for 2 minutes. Add water, while boiling, lower the heat take dumpling dough to the hand make them as small balls place them in the gravy and cook them until they done. Add sauteed tofu and salt mix well and add coconut milk, garam masala  and cook for 5-6 minutes more, add chopped cilantro at the end. Serve hot with Rice or Roti.

Vankaya with Kobbari kaaram (Eggplant with Coconut)

Ingredients:

 Diced Eggplants- 1 lb
Dry coconut powder-3 Tbsp
Coriander seeds-1 Tbsp
Dry red peppers - 2
Garlic - 2-3 cloves
Cumin seeds-1/2 tsp
Turmeric-2 pinches
Salt-1/3 tsp or to taste
Oil- 2 tsp
Chopped Cilantro- 1 Tbsp

Method:

Dry Roast Red peppers, coriander seeds, garlic, cumin seeds and coconut and grind into coarse powder and set aside. Heat oil in a pan place diced eggplants, sprinkle salt and turmeric cook until done and oil comes out. Sprinkle ground coconut masaala powder fry for 2 -3 more minutes, add chopped cilantro at the end and serve hot with Rice.

Note:

Potato, Bell Pepper, Zucchini, can be cooked in the same manner.

Potato with Cilantro Masaala

Ingredients:

Potatoes- 1Lb

Diced tomatoes- 1/2 cup

Chopped cilantro - 1 cup

Diced Onions-1/2 cup

Dry red peppers-2

Coriander seed powder-1 Tbsp

Cumin seed powder-1/2 tsp

Ginger, garlic paste-1 Tbsp

Red pepper powder -1/4 tsp

Curry leaves-few

Oil-1 Tbsp

Salt- 1/2 tsp or to taste

Method:

Boil potatoes and peel the skin and cut into medium size cubes. Grind tomatoes and cilantro together into a paste and set aside. Heat oil in a pan, add cumin seeds, red pepper pieces and curry leaves. Add diced onions and fry until they clarify and add coriander powder, turmeric and saute for 2 minutes. Add boiled potato pieces, salt and mix well and saute for 2 minutes and add cilantro, coriander paste mix well and cook until almost dry. Serve hot with Roti or Rice.

        

Cauliflower, Paneer Masala Curry

Ingredients:


Cauliflower florets - 1bunch
Diced tomatoes-1/2cup
Diced potatoe s-1/2cup
Fried paneer cubes-1cup
SlicedGreen chillies- 2-3
Garam masala powder-1Tsp
Coriander powder-1tsp
Ginger garlic paste-1Tbsp
Chopped cilantro(coriander leaves) - 2Tbsp
Cumin seeds-1tsp
Oil-2-3 Tbsp
Salt-1tsp or as per taste


Method:

Heat oil in a pan add cumin seeds, and add onions, ginger garlic paste, green chillies and saute for few minutes, add potatoes, coriander powder, fry for 3-4 minutes or until they turn light brown. Add turmeric , cauliflower, tomatoes and salt, saute for 2-3 minutes,cover and cook for 2-3 minutes, and add garam masala powder and fried paneer pieces, mix well and saute for a minute or two and add chopped cilantro at the end. Serve hot with Rice or Roti.

Potlakaya (Snake gourd) with Sambar Masala

Ingredients:

Diced Potla kaya (Snake gourd)-3cups
Diced onions-1cup
Freshly grated coconut-1/2cup
Turmeric-1/4tsp
Sambar powder-1 1/2Tbsp
Curry leaves-few
Chana dal-2tsp
Urad dal -1tsp
Mustard seeds-1tsp
Dry red pepper pieces-3-4
Oil-2Tbsp
Salt-1tsp or as per taste

Method:

Heat oil in a pan add chana dal, urad dal, red peppers and mustard seeds when they splatter add curry leaves and diced onions saute until onions are clear. Add diced potla kaya and turmeric fry little and reduce the heat and cover and cook until vegetble is soft. If needed add little water. Ones vegetable is done add coconut and sambar powder and cook for 2-3 minutes more. Serve hot with Rice or Roti.

Eggplant (Vankaya) Curry

Ingredients:

Diced eggplants - 4cups
Diced onions-2cups
Mustard seeds-1tsp
Cumin seeds-1/2tsp
Chopped green chillies-1tsp
Dry red chilli-1
Curry leaves-few
Turmeric-1/4tsp
Roasted coriander powder-1tsp
Roasted cumin powder-1tsp
Red pepper powder-1/2tsp
Oil-2Tbsp

Method:


Heat oil in a pan, add mustard seeds, dry red pepper, cumin seeds, when they splatter, add curry leaves, green chillies, and onions, saute for 2-3 minutes, until onions are clear. Add diced eggplants, salt and turmeric and saute for 4-5 min. or until eggplant is done, sprinkle cumin powder, coriander powder and red pepper powder. saute everything together and cook or 2-3 more minutes. Serve hot with rice.

Broccoli Curry

Ingredients:


Broccoli florets - 1 bunch
Diced onions-1cup
Cashews-12
Minced garlic-1tsp
Cumin seeds-1/2tsp
Dry red peppers-2
Urad dal-1tsp
Mustard seeds-1tsp
Curry leaves-few
Salt-1/2 tsp or as per taste
Oil-1Tbsp

For Curry powder :

Chana dal-1Tbsp
Coriander seeds-1Tbsp
Cumin seeds-1/2tsp
Dry coconut-1Tbsp
Poppy seeds-1tsp

Method:

Dry roast all the ingredients for the curry powder, grind into a powder and set aside. Cut broccoli into small florets cook in microwave for 5 minutes or steam cook for 7-8 minutes. Heat oil in a pan add dry chillies, urad dal, mustard seeds, and cumin seeds, when they splatter, add minced garlic and curry leaves, add diced onions and fry until onions turn light brown. Add cooked broccoli, salt and saute for 3-4 minutes and sprinkle the curry powder saute everything together for 1-2 minutes, serve hot with rice.

Alu (Potato) Masala Curry

Ingredients:

Potatoes-10 (Cut into medium size pieces)
Diced Onions-2cups
Chopped Green chillies-2
Oil-3 Tbsp
Diced Tomato - 1 Large
Ginger, Garlic paste-1 Tbsp
Shajeera -1/2 tsp
Crushed Cardamom-5-6
Crushed Cinnamon stick - little
Crushed Cloves-4
Coriander powder- 4 tsp
Red chilli powder-1/2 tsp
Chopped coriander-2Tbsp
Sour cream-3Tbsp
Milk-1cup
Lemon juice-1Tbsp
Salt-1 1/2 tsp or as per taste

Method:

Heat oil in a pan, add shajeera, crushed cinnamon, cardamom, and cloves and add diced onions and green chillies saute until onions are clear. Add ginger, garlic paste, coriander powder and turmeric fry for 2 more minutes, add diced potatoes fry for 5 minutes and add sour cream cover the dish and cook on medium low heat. Add diced tomatoes and salt cook for 5 minutes and add milk and mix altogether and cook until done. At the end add lemon juice and chopped coriander. Serve hot with Rice, Roti, Puri or Chapathi.

Sora Kaya (Lauki) Gojju

Ingredient:

Diced Sora Kaya(Lauki) -3cups
Chanadal-1Tbsp
Coriander seeds-1Tbsp
Dry red chillies-2
Methi (Fenugreek) seeds-1/4tsp
Sesame seeds-1Tbsp
Tamarind pulp-1Tbsp(Mix in 1/4 cup water)
Sliced green chillies-2
Joggery-1Tbsp
Salt-1/2 tsp or as per taste

Seasoning:

Oil-1Tbsp
Red chillies-2
Chana dal-1tsp
Urad dal-1tsp
Mustard seeds-1tsp
Curry Leaves-Few


Method:

Roast methi seeds, chana dal, coriander seeds, dry red chillies, and sesame seeds in 1/2 tsp oil, and grind into powder, and add this in tamarind pulp and set aside. Heat oil in a pan, add dry chillies, chana dal, urad dal, mustard seeds, when they splatter add curry leaves, green chillies, turmeric, diced sora kaya (Lauki), and salt. Cook for 6-8 minutes or until vegetable turn soft. Add above ground masala with tamarind pulp, and jaggery, and mix every thing very well, and cook for 4-5 minutes. Serve this curry with Rice or Roti.

Note: You can make cho cho (Chayote squash), bell peppers, eggplant, yellow squash, turai and zucchini in same manner.

Kofta Curry with Lauki (Sora kaya)

Ingredients:

For Kofta Balls

Grated Sora Kaya(Lauki) - 2cups
Besan - 1cup or as needed.
Coriander powder-1 1/2 tsp.
Finely diced green chillies -1tsp.
Chopped coriander leaves-2Tbsp
Chilli powder - 1/2 tsp
Amchur powder-1/2tsp
Salt-1/2 tsp or as per taste
Oil - for deep frying

For Masala Gravy:

Onion Paste-1 cup
Ginger, Garlic paste-1tsp
Tomato puree-1/2 cup
Coriander powder-1tsp
chilli powder-1/2tsp
Garam masala powder-1tsp
Chopped coriander leaves-1Tsp
Turmeric-1/4 tsp
Cumin seeds-1/2tsp
Oil-2Tbsp
Water - as needed
Heavy cream - 1/2 cup
Salt-1/2 tsp or as per taste

Method:

Koftas : Take grated Lauki (Sora kaya), besan,(mix enough besan to be able to make balls to fry) coriander powder, chopped green chilllies, chilli powder, amchur powder and chopped coriander leaves in a bowl and mix everything well, and make balls. Take oil in a frying pan place these balls, fry them until golden brown, and set aside.

Masala Gravy:

Heat oil in a pan add cumin seeds, and add onion paste and fry until all the water evoporates, and turns light brown. Add ginger, garlic paste saute for a minute and add coriander powder, turmeric and chilli powder fry little and add tomato puree, salt and cook for 3-4 minutes, until separates the oil. Add water and bring to boil. Lower the heat and add garam masala powder and cream, mix well and add the fried kofta balls, and cook for 5 minutes. At the end add chopped coriander leaves and serve hot kofta with Roti, Naan or Rice.

Note: You can substitute Lauki with Yellow squash or Chayote squash.

PalaK Paneer

Ingredients:

Frozen Spinach-1pkt
or Fresh Spinach- 3 lbs
Fried Paneer cubes-1cup
Grated onions-3/4 cup
Green chillies-2
Ginger and garlic paste-1Tbsp
Turmeric-1/4 tsp
Grated Tomatoes -3/4cup
Coriander powder-1Tbsp
Chilli powder-1tsp
Garam masala powder-1tsp
Amchur- 1/2tsp
Heavy Cream or Whole Milk- 1/2cup
Cumin seeds-1/2 tsp
Oil-2-3 Tbsp
Salt -3/4 tsp or as per taste
Water-1cup

Method:

Wash and clean fresh spinach, add water and boil for 5-6 minutes or until it becomes soft.Let it cool and make a puree in a blender and set aside. Heat oil in a pot, add cumin seeds, Grated onions, ginger, garlic paste, green chillies and saute until onions turn golden brown. Add amchur powder, turmeric, coriander powder, chilli powder, grated tomatoes and saute until you see the oil separates from the mixture. Add pureed spinach and salt, cook in medium heat for 4-5 minutes and add fried paneer cubes and garam masala powder and cook for 3-4 minutes, at the end add heavy cream or milk and mix well and cook for 2 more minutes, and serve hot with Roti, Naan, Chapati or Rice.

Malai Kofta

Ingredients:

For Koftas:

Boiled potatoes - 2
Paneer - 1/2 cup
Chopped green chillies-1tsp
Raisins-3tsp
Corn flour-1/2 cup
Oil -for deep frying
Salt-1/4tsp or as per taste

For Gravy:

Onion Paste-1cup
Garlic Paste-1Tbsp
Ginger Paste-1Tbsp
Mava/Milk powder -1/4 cup
Heavy cream-1/2 cup
Turmeric- 1tsp
Coriander powder-1tsp
Garam masala powder-1tsp
Tomato puree-1/2 cup
Red pepper powder-3/4 tsp
Salt-1/2 tsp or as per taste
Oil- 2Tbsp

Method:

Grate boiled potatoes and paneer in a bowl. Add chopped green chillies, corn flour and salt. Mix well everything together. Divide into 15-16 equal size balls, stuff few raisins in each ball. Deep fry these koftas in hot oil until they turn light brown, and set aside.
Heat oil in a pan, add onion paste and saute for 5 minutes. Add ginger, garlic paste, coriander powder, turmeric and salt, cook for 1 minute, add tomato puree, red chilli powder, saute for 6-8 minutes on medium heat, and add garam masala powder. Dissolve milk powder in one cup of water, and add to the gravy, and bring to a boil and simmer for 5 minutes on a low heat. Add heavy cream to the gravy and mix every ting very well. Place all the koftas in a serving dish and pour hot gravy on top of them. Serve hot with Roti, Naan,Chapati and Rice.

Mutter Paneer

Ingredients:

Frozen Green Peas - 1cup
Onions -2
Ginger - 1 inch piece
Garlic Cloves-2
Tomatoes - 3 or Tomato Puree - 3/4 cup
Fried paneer cubes- 1cup
Cardamom-1
Cloves-4
Yogurt or sour cream-1/2cup
Coriander powder-1Tsp
Cumin powder - 1/2 tsp
Cashew powder-1Tbsp
Red chilli powder-1/2- 3/4 tsp
Turmeric-1/2tsp
Garam masala - 3/4Tbsp
Oil or Ghee(Clarified butter) - 4Tbsp
Salt-1/2 tsp. or as per taste
Chopped Coriander leaves - 1tsp
Water-1/2 cup -3/4 cup

Method:

Blend the onions, tomatoes, ginger, cloves, ginger, garlic and cardamom to a puree and set aside.
Fry the paneer cubes to a golden brown color. Heat the oil or ghee in a pot add tomato, onion puree, cook until it becomes thick and dry. Cook on a medium low heat until oil or ghee separates. Add the yogurt or sour cream mix well and cook until the ghee or oil separates. Now add the red chilli powder, coriander powder, cumin powder, turmeric, cashew powder and green peas and cook for 2 minutes. Add 1/2cup-3/4 cup of water to make a thick gravy and add salt and cook for 4 minutes. Add the fried paneer pieces and garam masala powder, mix well and cook on a medium low heat until the oil or ghee separates, add chopped coriander leaves at the end, serve hot with Roti, Naan, Chapati or Rice.

Jyothi Mother's Carrot and Paneer Curry

Ingredients: 

Diced carrots - 2cups

Cashews-1/2 cup

Thinly sliced garlic-1/4 cup 

Fried Paneer cubes-3/4 cup 

Diced Onions-1/2 cup 

Cumin seeds - 1/2 tsp 

Mustard seeds-1tsp 

Dry red pepper pieces -few 

Curry leaves- few

Turmeric-1/4 tsp 

Red chilli powder- 1/4 -1/2 tsp 

Oil- 1-1 1/2Tbsp 

Method:

 Heat oil in a pan, add red pepper pieces, mustard and cumin seeds, cashews and curry leaves fry for a minute and add garlic, turmeric and diced onions and saute for 2-3 minutes until onions are clear. Add diced carrots, mix well and cover the dish and cook on medium-low heat until carrots are cooked. Add Paneer pieces and chilli powder and salt mix well and increase the heat to medium high and cook for 2-3 minutes more. Serve hot with Rice or Roti.

Broccoli Stems Pulusu Koora

Ingredients:

Diced Broccoli or Thota koora stems - 3cups
Diced onions -3/4 cup
Coriander seeds- 2tsp
Cumin seeds-1tsp
Garlic-2-3 cloves
Fresh or dry grated coconut - 2Tbsp.
Tamarind pulp - 1 tsp
Turmeric- 1/4 tsp.
Jaggery or Sugar -1tsp
Salt-1/2 tsp or as per taste
Oil -1Tbsp


Method:

Heat oil in a pan add coriander seeds, cumin seeds, garlic, diced onions and coconut and fry for few minutes, until onions are clear, let it cool and grind into paste and set aside.
Boil the broccoli or thota koora stems in little water with turmeric and salt add above onion masala paste and cook together for 4-5 minutes. If it is too dry add little water. Add tamarind pulp and joggery or sugar and cook together for 2-3 minutes. Serve hot with Rice.

Grated Plantain (Arati Kaya Turumu) Curry

Ingredients:

Plantains - 3
Finely diced onions-1 cup
Grated ginger-2Tbsp
Finely diced green peppers- 1Tbsp
Dry red pepper pieces-few
Chana dal-1Tbsp.
Urad dal-1Tbsp.
Mustard seeds-1tsp.
Curry leaves-few
Turmeric-1/4 tsp
Salt-1/2 tsp or as per taste
Oil-2Tbsp

Method:

Take plantains, and place them in pressure cooker and cook them until 2 whistles. After pressure is gone, take out and let them cool and peel off the skin and grate all the plantains with large whole grater, and set aside.
Heat oil in a pan, add dry red pepper pieces, chana dal, urad dal and mustard seeds, when they turn brown and splatter add ginger, green chillies, curry leaves, onions and turmeric. Saute for few minutes or until onions turn golden brown. Add grated plantain and salt mix well and cook for 5-6 minutes, until everything blends well. Serve hot with Rice or Roti.