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.

Mullangi (Radish) Kurma

Ingredients:

Boiled Radish slices-21/2 cups
Diced onions-1 cup
Diced tomatoes-1/2 cup
Chopped Green chillies-1 tsp
Sesame seeds-1 Tbsp
Coriander seeds - 1 Tbsp
Poppy (Khus khus) seeds-1 tsp
Grated Coconut-1/4 cup
Cloves-3-4
Cinnamon stick - Little
Red Pepper Powder-1/4 tsp
Cardamom powder-little
Cumin Seeds- 1/2 tsp
Turmeric -little
Chopped Cilantro-1 Tbsp
Curry leaves- few
Oil- 2-3 Tbsp

Method:

Dry roast Poppy seeds, coriander seeds, sesame seeds, cloves, cinnamon add coconut and grind and make a gravy and set aside.
Heat oil in a pan, add cumin seeds, diced onions, green chillies, turmeric and curry leaves fry until onions are clear and add diced tomatoes cook for 2-3 minutes, add radish slices, and salt mix well, cover and cook for 2 minutes. Add the gravy paste and red pepper powder mix well  and cook for some more time and add chopped cilantro at the end and serve hot with Roti or Rice.

Note:

Bell pepper, Potato, Squash, Sweet potato also can be cooked in the same manner.

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.

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.

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.

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.

        

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,

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.

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.