🍅 Tomato Mint Chutney | No Onion No Garlic | VEDAI CUISINE

GONGURA THOKKU | ANDHRA GONGURA CHUTNEY | PULICHAKEERAI THOKKU

Gongura, Pulichakeerai in Tamil, has a tangy taste  and unique aroma with immense medicinal benefits. It is rich in iron and other essential vitamins & minerals. Here, it is done along with red chilly and urad dhal. Gingelly oil will suit more than any other oil.This will be more tasty the next day, since the spices gets blended well. The amount of red chilly may vary according to  individual taste. This can be served with idly, dosa, hot rice with gingelly oil. This can be mixed with rice and packed for lunch.

Video recipe of Gongura thokku

INGREDIENTS:
Gongura/ Pulichakeerai - 1 bunch
Red chilly - 10
Urad dhal - 3 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Hing - 1/2 tsp
Jaggery - 1 tsp
Gingelly oil - as needed
Salt

METHOD:

• In a tawa, add little oil, red chilly and urad dhal.
• Roast till urad dhal turns golden brown.
• Transfer to a mixer and powder it and keep aside.
• Heat 5 tsp of oil, add mustard,  cumin, fenugreek.
• Add washed and chopped gongura leaves.
• Saute for few minutes. Add salt.
• After 4 to 5 minutes, it gets cooked well.
• Add powder spice along with hing.
• Keep on mixing till all gets blended.
• Add little oil if needed.
• Add jaggery, mix for few minutes and switch off the flame.
• Tasty and aromatic Gongura thokku is ready.

Step wise recipe with pictures:

1. In a tawa, add little oil, red chilly and urad dhal.

2. Roast till urad dhal turns golden brown.
3. Transfer to a mixer and powder it and keep aside.

4. Heat 5 tsp of oil, add mustard, cumin and fenugreek.
g

5. Add washed and chopped gongura leaves.
6. Saute for few minutes. Add salt.

7. After 4 to 5 minutes, it gets cooked well.
8. Add powder spice along with hing.

9. Keep on mixing till all gets blended.
10. Add little oil if needed.

11. Add jaggery, mix for few minutes and switch off the flame.
12. Tasty and aromatic Gongura thokku is ready.

VALLARAI KEERAI THOGAIYAL | வல்லாரை துவையல்

Vallarai keerai / Brahmi leaves  is one of the Indian herbs which has immense medicinal values. It boosts the immune system and memory capacity. It can be consumed once in a week. Other recipes like sambhar and kootu can be prepared using this keerai. It tastes slight bitter, but can be reduced by adding appropriate ingredients. It tastes well with hot rice sprinkled with ghee/ gingelly oil. Can also be used as side dish for idli and dosa.

INGREDIENTS:
Vallarai keerai - 2 cups
Urad dhal - 3 tbs
Red chilly - 4 or 5
Tamarind - small gooseberry size
Small onion - 6
Jaggery - 1/2 tsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Gingelly oil - little
Asafoetida - 1/4 tsp
Salt

METHOD:
1. Wash the leaves well and keep aside. Tender stems can also be used.
2. In a pan, heat little oil, add mustard, cumin.
3. After it splutters, add red chilly, urad dhal and stir well until dhal turns golden brown.
4. Add asafoetida and remove to a bowl.
5. In the same pan, add oil, small onions.
6. Saute well for few minutes and add vallarai leaves.
7. Stir well till the leaves are well cooked and nice aroma comes out and allow to cool.

8. Transfer all to a mixer and grind adding jaggery and little water and required salt.
9. Tasty and healthy VALLARAI KEERAI THOGAIYAL  is ready.

VEGETABLE KOLHAPURI SABJI

A Maharastrian recipe, done using a special masala powder with coconut based gravy. This mixed vegetable dish popular in Kolhapur, Maharastra is spicy with nice aroma. It goes well with bread, chappathi and roti. It tastes well along with dosa also.

INGREDIENTS:
Peas - 1/2 cup
Carrot - 2
Beans - 10
Capsicum - 1/2
Tomato - 2
Onion - 2
Ginger garlic - 1 tsp (crushed)
Fennel - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder
Coconut - 1/4 cup 
Coriander leaves - 1/2 handful
Milk - 1/4 cup
Salt
Oil - 2 tsp

For Masala Powder:
Coriander seed - 3 tsp
Red chilly - 2
Pepper corn - 4
Cumin - 1/2 tsp
Fenugreek - 5
Sesame seed - 1/2 tsp
Poppy seed - 1/2 tsp
Cloves - 2
Cinnamon - 1
Mace/Jathipathri - 3 strand
Bay leaf - 1 (small)
Cardamom - 1
  
METHOD: 
1.  Dry roast all the ingredients given under Masala powder in low flame until nice aroma comes out. Allow to cool and grind to fine powder.

Masala powder

2. In a pressure cooker, add peas chopped beans and carrot, little salt and cook up to 2 whistles on high flame and drain the water.
3. Grind coconut to paste by adding little water.
4. In a tawa, heat oil, add fennel seeds saute for a while, add chopped onion and cook well until it turns transparent.
5. Add crushed ginger garlic, stir well, add finely chopped tomatoes and cook until tomatoes turn juicy.
6. Add chopped capsicum and saute for 2 minutes.
7. Add the prepared masala powder, red chilly powder, turmeric powder and mix well.

8. Add the cooked vegetables and required salt and mix for a while. 
9. Add coconut paste, milk, needed water and cook for 4 to 5 minutes.
10. Finally, add chopped coriander leaves. Mix well. Taste for salt and spice. Add more if needed.
11. Tasty and aromatic Vegetable Kolhapuri is ready to be served.

Note:

• Vegetables of desired choice can be used.
• Coconut can be grinded along with the masala powder, if the masala powder need not be stored.
• For more spice, another red chilly can be added along with masala. 

BRINJAL MASIYAL/ CHUTNEY

A tasty side dish, along with hot rice and ghee. It can be used as side dish for idly, dosa and other tiffin varieties too.

INGREDIENTS:
Brinjal - 6 (medium size)
Turmeric powder - 1/4 tsp
Green chilly - 2
Shallots/small onion - 5
Urad dhal - 2 tsp
Tamarind - small gooseberry size
Jaggery - 1/2 tsp
Salt
Gingelly Oil - 1 tsp

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch

METHOD: 
1. Wash brinjal, clean well (worms might be present), chop into pieces and keep aside.
2.. In a pressure cooker/pan, add chopped brinjal, turmeric along with little water and pressure cook on high flame up to 2 whistles.
3. In a tawa, add little oil, roast urad dhal and green chillies until urad dhal turns golden brown. Allow to cool.
4. In a mixer, add roasted urad dhal, green chillies, tamarind, jaggery and cooked brinjal along with required salt, grind to coarse paste and transfer to a container.
5. Taste for salt and add if needed.
6. In the same tawa, heat the remaining oil, add mustard, cumin and after mustard splutters add urad dhal, curry leaves, add finely chopped small onions, roast until nice aroma comes out, finally add asafoetida and pour over the brinjal masiyal.
7. Tasty and delicious Brinjal masiyal/chutney is ready.

Also, see for Pumpkin/Parangikai Masiyal in this blog
 

MOONG DHAL GRAVY

An easy & healthy recipe, less time consuming one. It is a perfect side dish for chappathi & poori, even for idly and dosa. 

Preparation time - 5 minutes
Cooking time - 5 minutes
Serves - 4

INGREDIENTS:
Moong dhal - 1/2 cup
Onion - 1 (optional)
Tomato - 1 (big)
Ginger - 1 tsp (crushed)
Green chilly - 2
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Coriander leaves - 1 handful
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/2 tsp
Asafoetida - 1/2 tsp
Curry leaves - 1 leaflet
Oil - 2 tsp

METHOD:
1. In a pressure cooker/pan, heat oil and add mustard and cumin.
2. After it splutters, add urad dhal and bengal gram, curry leaves and asafoetida.

3. After the dhal changes to golden brown add chopped onion and green chilly and saute until onion turns transparent.
4. Add crushed ginger, stir well and add finely chopped tomato. Cook well until it turns juicy. 
5. Add washed moong dhal, turmeric powder, sambar powder, stir well and add 1 & 1/2 cup of water. Add required salt, chopped coriander leaves, mix well and close the lid of the cooker.

6. Allow for 2 whistles on high flame and switch off the cooker.
7. Tasty and less spicy Moong dhal gravy is ready.

Note:

• No need to soak the moong dhal, since grainy texture has to be retained.
• If moong dhal is soaked for some time, the gravy might thicken and turn into Sambar consistency. 

PANEER BHURJI

This is a simple, easy North Indian dish, done using crumbled Paneer/Cottage cheese. It can be done in few minutes with minimal ingredients. A less spicy dish and apt for children.

INGREDIENTS: 
Crumbled Paneer - 1 cup
Onion - 2
Tomato - 2
Capsicum/Peas - 1/2 cup
Green chilly - 1
Crushed Ginger garlic - 1 tsp
Red chilly - Powder - 3/4 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1/2 handful
Cumin - 1/2 tsp
Oil - 2 tsp
Ghee - 1 tsp
Salt

METHOD:
1. In a thick bottomed tawa, heat oil and ghee, add cumin and allow it to sizzle.
2. Add finely chopped onions, slit green chilly and stir well until the onion turns transparent.

3. Add finely chopped tomatoes, capsicum and crushed ginger garlic and saute well for few minutes in medium flame till the tomatoes turn mushy.
4. Add little salt and cover the lid of the tawa to fasten the cooking.
5. Add red chilly powder, garam masala, required salt and stir well. Sprinkle some water, cook on medium flame until the raw smell goes off.

6. Add  crumbled paneer, coriander leaves, little water stir, for a minute and switch off the flame. Taste for salt and spice.
7. Tasty Paneer bhurji is ready to be served with roti, naan, bread etc.,
8. Paneer Masal Dosa, popular in restaurants now,  can be done by stuffing Paneer bhurji in dosa.

 


 

TOMATO CAPSICUM THOKKU

This is a very simple thokku, handy for travel, goes well with Chappathi, Idly, Rice, Curd rice etc., and can be refrigerated for 3 to 4 days when onion is used. Without onion & capsicum, it can be used even for a week, if properly cooked with liberal dose of oil. Here, I have given using little oil which cannot be stored for more than a day

INGREDIENTS:
Tomato - 1/4 kg
Capsicum - 1
Onion - 2
Green chilly - 2
Turmeric powder - 1/4 tsp
Red chilly powder - 1 1/2 tsp
Tamarind juice - 2 tsp
Fenugreek powder - 1/4 tsp
Jaggery - 1/2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Bengal gram - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful (optional)
Asafoetida - 1/4 tsp
Oil - 3 tsp

METHOD:
1.Wash & chop Onions, Capsicum, tomatoes finely and keep aside. 
2. In a thick bottomed tawa, heat oil, add mustard and cumin. After it splutters, add urad dhal, bengal gram and saute till golden brown.
3. Add  curry leaves and asafoetida along with chopped onions, chilly and stir well till onion turns transparent. Add a pinch of salt to fasten cooking of onions.
4. Add chopped capsicum, tomato and mix well and close the lid of the tawa and lower the flame.
5. Stir occasionally and cook well till the raw smell of the tomato goes off, a pinch of salt can be added to make the tomato juicy.
6. Add turmeric powder, red chilly powder, required salt (little salt has been added with onion & tomato), mix well, add tamarind juice, sprinkle little water and close the lid and lower the flame.
7. After some time, the water might have evaporated and oil will oozes out.
8. Add jaggery, fenugreek powder and mix well. 
9. Tasty Tomato capsicum thokku is ready.

Note:

• Chopped coriander leaves can be added before adding jaggery and fenugreek.

 


 
 

PANEER TIKKA MASALA

This is a popular Punjabi dish, delicious and favourite of many. This recipe needs a quite long preparation time and cooking time. This is done by marinating Paneer cubes & veggies with spices and curd and cooked along with onion tomato paste and cashew & almond paste. Soya Paneer (Tofu) can also be replaced for ordinary Paneer. Here is the step by step preparation of the recipe

Preparation time : 25 minutes
Cooking time - 20 minutes
Serves - 4 persons

INGREDIENTS:
Paneer cubes - 1 cup
Capsicum - 1/2
Onion - 1
Curd - 1/4 cup
Besan flour - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 and 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Kasuri methi - 1/2 tsp 
Salt
Ghee - 2 tsp
Oil - 2 tsp

To Grind
Tomato - 2
Onion -1
Ginger - 1 inch stick
Garlic pods - 4
Cinnamon - 1
Cloves - 2
Fennel seeds - 1/4 tsp
Poppy seeds/ Kasakasa - 1/4 tsp
Cashew - 5
Badam - 5

METHOD:
1. In a bowl add whipped curd, 1/4 tsp red chilly powder, 1/4 tsp garam masala, besan flour, little salt and mix well. Add Paneer cubes,  chopped capsicum cubes and onion cubes and marinate in the curd mixture for an hour.

2. In a pan, add water, allow to boil and switch off the flame. Add chopped onions and tomato and close the lid. This is called blanching. This saves the cooking time of onion while preparing gravy. Grind to a paste after it cools down and keep aside.

3. In a mixer, apart from onion and tomato, soak the other ingredients given to grind, for 15 minutes and grind to fine paste and keep aside.
4. In a dosa tawa, place the marinated pieces one by one and roast it on low flame adding little oil. See that all sides are cooked well and brown spots appear on paneer. Also see that, browning of Paneer will be fast, so remove immediately to avoid burnt taste and keep aside.

5. Likewise, shallow roast the onion cubes and capsicum cubes and keep aside.
6. In a thick bottomed tawa, add oil and ghee, add the onion tomato paste and cook until raw smell goes off and oil gets separated.
7. Add red chilly powder, coriander powder, garam masala powder, salt, mix well, lower the flame. Add the cashew badam paste, little water, stir well and close the lid of the tawa, since the gravy will splutter.

8. Stir in continuous intervals, till the gravy becomes thick and nice aroma comes out. Taste for salt and spice, add if needed.
9. Add the roasted tikkas, and kasuri methi and mix well and switch off the flame.

10.Tasty and aromatic Paneer Tikka masala is ready to be served with Roti, Naan, Chappathi, Rice etc. 

Note:

• Do not over roast the Paneer, it will become hard and chewy.
• If preferred to avoid blanching, Onions can be chopped finely and tomato can be made paste along with the ingredients given for grinding.

  

 

PANEER KOFTA GRAVY

 A tasty Punjabi gravy, apt for Chappathi, Naan, Parotta, Roti, Rice  etc.,

INGREDIENTS:

Milk - 1/4 cup
Onion - 1 chopped finely
Ghee - 2 tsp
Oil - 2 tsp 
Red chilly powder/Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Kasuri methi/dried fenugreek leaves - 1 tsp

For kofta
Paneer - 1 cup (grated)
Corn flour/maida/rice flour - 1/4 cup
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander leaves - 1/2 handful
Salt
Oil - for deep frying

For Grinding
Tomato - 1
Ginger - 1 inch stick
Garlic - 3 pods
Coriander seeds - 1 tsp
Cinnamon - 1
Cloves - 2
Fennel - 1 tsp
Poppy seeds - 1/2 tsp
Cashew - 5
Badam - 5

METHOD:
1. Soak all the ingredients given for grinding except tomato, ginger and garlic for 30 minutes.
2. In a bowl, add grated paneer, corn flour/maida/rice flour, red chilly powder, garam masala, chopped coriander leaves, salt and mix well. If needed sprinkle little water and knead into a soft dough and make small size balls. Flour is added for binding.
3. Heat oil in a pan and deep fry all the balls in batches until golden brown. The balls should be deep fried in low flame.
4. In a mixer, grind all the ingredients given for grinding to a fine paste.

Kofta preparation

5. In a pan, add ghee, oil and add finely chopped onions and saute well until onions turn transparent. Add little salt to fasten cooking of the onion.
6. Add red chilly powder/Sambar powder, garam masala and mix well.
7. Add the paste, needed salt(salt has been added to the kofta balls), mix well, cover with lid and cook well until raw smell goes off for 3 to 4 minutes. Add little water if needed and cook for another 5 minutes.
8. Heat milk in a pan until it thickens slightly and add to the gravy, mix well and switch off the flame.
9. Taste for salt, add if needed and add kasuri methi and mix well.
10. Place the kofta balls in a plate and pour the gravy over it and serve hot.
11. Tasty Paneer kofta gravy  is ready to be served.

Note:

•  The kofta should be added to the gravy 10 minutes before serving to avoid breaking of the balls.
• If the gravy is cold, reheat slightly and add the kofta balls.

RIDGE GOURD CHUTNEY

INGREDIENTS:
Ridge gourd peel - 1 cup
Urad dhal - 3 tsp
Red chilly - 1
Green chilly - 1
Lemon - 1/2 slice
Tamarind water - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. In a pan, heat oil, add urad dhal, chillies and stir well till the urad dhal turns golden brown and keep aside.
2. In the same pan, add the peel, stir well until raw smell goes off. Sprinkle some water and mix well.
3. The peel will become soft. Allow to cool.

Preparation for chutney

4. In a mixer, add all the above with required salt and grind to a paste. Remove from the mixer.5. Add lemon juice and mix well.
6. In the pan, add oil, cumin and mustard, after it splutters add asafoetia and curry leaves. Add to the chutney and mix well.
7. Tasty Ridge gourd peel chutney is ready.
8. It goes well with rice, idli, dosa, chappathi etc.
9. See for Ridge gourd curry in this blog.

RIDGE GOURD CURRY

PEERKANGAI in tamil, it is rich in dietary fibre and contains essential vitamins, minerals and antioxidants

INGREDIENTS:

Ridge gourd - 2
Onion - 1
Tomato - 1/2
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Broken dhal/ Udaithakadalai - 2 tsp
Salt

 For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Asafoetida - a pinch
Oil - 2 tsp

METHOD:
1. Powder the broken dhal/udaitha kadalai in a mixer and keep aside.
2. Wash ridge gourd thoroughly in water, scrap all sides well with hands and rinse well.
3. Peel the ridge gourd and do not discard the peel, since we are going to use the peel to make Ridge gourd chutney. 
4. In a pan, heat oil, add mustard and cumin, after it splutters add urad dhal, asafotetida and curry leaves. Add chopped onions, stir well.
5. Add finely chopped tomatoes and chopped ridge gourd. Mix well and cover the pan.
6. Cook for 2 to 3 minutes, add turmeric powder, sambar powder and garam masala along with required salt. Mix well. No need to sprinkle water since the ridge gourd is rich in water content and also the salt we have added will help to fasten the cooking.
7. Close the lid of the pan, cook in low flame until the raw smell and the moisture content goes off.
8. Add the broken dhal powder and chopped coriander leaves and mix well and switch of the flame.
9. Tasty Ridge gourd/Peerkangai Curry is ready.
10. It tastes well with hot rice and ghee, Sambar rice, and Curd rice.

Note:

• It can be used as side dish for tiffin items like idli, dosa, chapatthi etc. by converting it to gravy.
• Grind a teaspoon of coconut along with poppy seeds/kasakasa with 4 or 5 cashews and a chilly to a paste consistency.
• Add the paste, and cook well for 5 minutes. Ridge gourd gravy will be ready. Add salt accordingly

LADY'S FINGER & BRINJAL CURRY

INGREDIENTS:
Lady's finger - 100g
Brinjal - 100g
Onion - 1
Tomato - 1
Red chilly - 1
Green chilly - 1
Pepper Powder/ Crushed pepper - 1/2 tsp
Garam Masala - 1/4 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Sesame seed - 1/2 tsp
Oil - 2 tsp
Salt
Asafoetida - 1/4 tsp

METHOD:
1. In a tawa, add oil, cumin, mustard, after it splutters add urad dhal and curry leaves.
2. Add finely chopped onions, red chilly, chopped green chilly and saute well.
3. Add chopped lady's finger and cook for few minutes.
4. Add chopped brinjal , tomato and cook for another few minutes.
5. Add pepper powder, garam masala and required salt and sprinkle some water and close the lid of the tawa and cook on low flame.
6. After the veggies get cooked well add asafoetida, sesame seeds, mix well and taste for salt.
7. Tasty Lady's finger and Brinjal curry is ready.
8. Serve with hot rice and ghee or curd rice.

Note:

• Sambar powder can be added instead of chillies and pepper powder.
• The cooking time of brinjal is less so add after the lady's finger is half cooked.
• Onion is optional.

BEANS PARUPPU USILI

INGREDIENTS:

Beans - 200g
Toor dhal - 50g
Bengal gram/Channa dhal - 2 tsp
Red chilly - 1
Green Chilly - 1
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - 1 leaflet
Asafoetida - 1/2 tsp
Oil - 2 tsp
Salt

METHOD:
1. Soak Toor dhal and Bengal gram for 30 minutes, drain the water and grind little coarsely along with chillies and  required salt.
2. Steam the dhal in an idly plate/steamer, crumble it with hands or use a mixer.
3. Chop the beans, add turmeric and salt and cook until soft adding the needed water and drain the water completely.
4. Heat oil in a pan, add mustard, cumin, after it splutters add urad dhal, curry leaves and asafoetida.
5. Add the crumbled dhal and saute till the raw smell of the dhal goes off.
6. Add Beans and mix well and cook for 2 minutes.
7. Tasty Beans Paruppu Usili is ready.
8. It is an apt side dish for Rice with Kara Kozhumbu or Rice with Morkuzhumbu.

Note:

• Instead of Beans, other vegetables like Lady's finger, Vazhapoo, and Kothavarangai can be used.

AVIYAL RECIPE

INGREDIENTS:

Carrot - 2
Beans - 6
Peas - 1/4 cup
Drumstick - 1
Broad beans/ avraikai - 3
Plantain - 1/2
White Pumpkin - 1/2 cup
Curd - 2 tsp
Salt

To grind
Coconut - 1 cup
Green chilly - 2
Rice flour - 2 tsp
Cumin - 1 tsp

For Seasoning
Coconut oil - 1 tsp
Curry leaves - 1 leaflet

METHOD:
1. Cut all vegetables to medium sized cubes and soak peas for 4 hours.
2. Pressure cook all vegetables to 2 whistles on high flame with salt except white pumpkin and plantain.
3. In a tawa, add little water and cook pumpkin and plantain separately and keep aside.

4. Grind coconut, green chilly, rice flour and cumin to a fine paste.
5. After the pressure reduces, open the cooker add cooked pumpkin and plantain, mix well.
6. Add the paste and cook for 2 to 3 minutes and switch of the flame.
7. Heat coconut oil in a pan and roast the curry leaves and add to the avaiyal.
8. Add curd and mix well.
9. Tasty Avaiyal is ready.
10. It goes well with adai, rice, chapatthi and dosa.

Note:

• If to be done in Kerala style, avoid rice flour while grinding the paste and also cook the vegetables with little water so that the avaiyal will be thick.

CAULIFLOWER CURRY

INGREDIENTS:
Cauliflower - 1
Onion - 1

Carrot -1
Capsicum - 1/2
Tomato - 1
Crushed Ginger garlic - 1 tsp

Sambar Powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Cumin - 1/2 tsp
Curry leaves - 1 leaflet
Mint leaves - for garnishing
Coriander leaves - for garnishing
Oil - 2 tsp
Asafoetida - 1/2 tsp
Salt

METHOD:
1.  Wash & Soak the Cauliflower florets in luke warm water with a little salt and turmeric powder.
2. Take a pan, heat oil and add mustard, cumin, urad dhal and stir well.
3. Add curry leaves, asafoetida and chopped onions.
4. Wait until the onion is half cooked, add crushed ginger garlic, saute well and add chopped capsicum, carrot and finely chopped tomato.
5. Drain the water and add the cauliflower florets and mix well. Add a little salt to fasten the cooking and close the pan and reduce to low flame for 3 minutes.
6. Add Sambar powder and garam masala and sprinkle little water and close the lid again.
7. Stir occasionally, until the veggies are cooked well.
8. Garnish with chopped mint and coriander leaves. Mint gives nice aroma to the recipe.
9. Tasty Cauliflower curry is ready.

Note:

• Green peas can also be added along with vegetables.

• Instead of tomato, lime juice can be added at the end after switching of the flame and the veggies should be mixed well.

CHANNA MASALA

INGREDIENTS:
Channa - 100g
Onion - 1

Sambar powder - 1 tsp
Garam masala - 1 tsp
Tamarind - small gooseberry size
Kasuri methi or dried methi leaves - 1 tsp
Oil - 2 tbs
 Ghee - 1 tsp

Turmeric - 1/2 tsp
Salt

To grind


Garlic pods - 5
Ginger - 1 inch
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel or Sombu - 1 tsp
Cumin - 1 tsp
Pepper - 4 nos.
Tomato - 1
Green chilly - 1
Coconut - 2 tsp (optional)
Poppy seeds - 1/2 tsp 

METHOD:
1. Soak channa  for 7 to 8 hours and pressure cook it with turmeric and salt  up to 6 to 7 whistles on high flame until soft. Drain the water completely and mash it and keep aside.
2. Heat oil in a pan and add onions and saute  until it becomes transparent. 
3. Add the paste and stir well until raw smell goes off. Add sambar powder and garam masala powder. Cook for 3 minutes. Add little water
4. Add cooked and mashed channa dhal, tamarind juice, little salt (we have already added for channa)  and close the lid of the pan and lower the flame.
5. Garnish with Ghee and kasuri methi.
6. Tasty Channa Masala is ready.

It goes well with chappathi, poori and patura (poori made of maida with mashed bread  and curd)