Ginger Chutney

Preparation Time : 10 minutes

Cooking Time : 5  minutes

Serves : 2

Ingredients

Ginger -2 inch piece

Chana dal – ½ tsp

Urad dal – ½ tsp

Chilli – 2

Salt – to taste

Asafoetida – a pinch

Procedure 

1. Roast all except ginger in oil.  

2. Grind it with ginger to the consistency of chutney. 

3. Add seasoning of mustard if required.

Pesarattu

Preparation Time : 20 minutes
Cooking Time : 10 minutes

Ingredients 

Green moong dal – 2 cups

Onion – a small one

Green Chilli – 2

Ginger – ½ inch piece

Finely chopped onion - 1 cup

Procedure

1. Soak green moong dal overnight

2. Grind it in the morning along with the onion, ginger and chilli to a coarse dosa batter consistency

3. Let it ferment for about 5 hours

4. Pour a ladle of batter in the tava and  make it like a dosa. It should be thin.

5. Immediately add some finely chopped onions and press on the batter.

6. Cook on one side and turn to cook on the other side.

7. It is best served hot with ginger chutney

Carrot Beans Curry

Beans has anti inflammatory properties, is good for cardio vascular health and is also a great anti-oxidant. You could cook it like a curry / add it to your fried rice / noodles. This is so versatile.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 300 gms
Carrot - 200 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Soda - a pinch(optional)

Procedure

1. Trim the edges and chop the beans finely, peel and chop the carrots finely
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, curry leaves, asafoetida
4. Turn the flame to a simmer, add the chopped beans, chopped carrots, a pinch of turmeric, soda(if adding) and salt
5. Mix well, cover and cook on a simmer till the beans and carrots are completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.

Paruppu Usili

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serves: 3

Ingredients

Toor dal - 1/2 cup

Chana dal - 1/2 cup

Red Chillies– 4

Green Chilli - 1

Asafoetida - 1 tsp

Salt - to taste

Curry leaves - a few

Turmeric Powder—1/4 tsp

Any vegetable like beans, cluster beans chopped finely - 1 cup

For Seasoning

Oil - 2 tbsp 

Mustard - 1 tsp

Urad Dal - 1 tsp

Procedure

1. Soak the dals for 2 hours minimum

2. Drain and grind the dal with red chillies, green chillies, salt and hing coarsely without adding water

3. Steam this mixture in a pressure cooker for 8 –10 minutes or in a microwave on high for 3 to 4
minutes.

4. Cook the vegetable separately in the microwave or pressure cooker.

5. The mix should be dry on steaming and you should be able to crumble it with you hands.

6. In a kadai, heat oil, add mustard, urad dal,  curry leaves, asafoetida, turmeric and the crumbled dal. Mix 

well

7. Finally add the vegetable, mix well and add salt if required.

White Sauce

White sauce is prepared for pasta / au gratin. So it is a kind of base sauce. So go ahead and perfect this recipe.

Preparation Time : 5 minutes
Cooking Time : 10 minutes
Serves : 2

Ingredients

Butter - 3 tbsp
Maida - 3 tbsp
Milk - 1 cup
Salt - to taste
Pepper powder - to taste
Italian Seasoning - 2 tsp
Oregano - 1/2 tsp
Basil - 1/2 tsp
Chilli flakes - 1/2 tsp
Parmesan Cheese - 1 tbsp (Optional)

Procedure

1. Heat butter in a pan on a medium flame, when the butter melts, add the maida and stir with a balloon whisk so that the maida is blended well.
2. Add the milk slowly and stir continuously with the whisk to avoid lumps.
3. Continue to cook on a medium flame till the sauce thickens.
4. Add salt, pepper powder, italian seasoning, chilli flakes, oregano, basil and cheese if adding now and mix well.

NOTES:

1. If you are going to keep the sauce separately till serving, melt some butter and pour over the sauce to avoid a film forming on the sauce.

Pasta with white sauce

This is the first time I am trying this recipe. It is awesome. Never thought I would enjoy it as much. I have also had the bland versions and have longed for this Italian version that could suit my spice preference.

So here is the version that I made today. Try it, its worth it. And the most interesting part is that you could put it together in like 15 minutes from start to end. I did not have the penne pasta so I had to make do with macaroni.

Preparation Time : 15 minutes
Cooking Time : 10 minutes
Serves : 2

Ingredients

Pasta - 1 cup
Sweet Corn - 2 tbsp
Baby Corn - 4 slit
Broccoli - 5 - 6 bite size florets
Carrot - 1/2 cut into 2" sticks
Olive - 6 sliced into rounds
Capsicum - 1/4 cup chopped into cubes
Butter - 3 tbsp
Maida - 3 tbsp
Milk - 1 cup
Salt - to taste
Pepper powder - to taste
Italian Seasoning - 2 tsp
Oregano - 1/2 tsp
Basil - 1/2 tsp
Chilli flakes - 1/2 tsp
Parmesan Cheese - 1 tbsp (Optional)
Water - for cooking the pasta
Olive Oil - 2 tbsp

Procedure

1. Heat a pot of water and bring to boil
2. Add the pasta with a tsp of oil and salt
3. Cook till it is just right to bite
4. Drain and set aside covered
5. Boil all the vegetables till crunchy but cooked
6. Heat a pan with olive oil ( I had jalapeno olive oil which tastes amazing), add the boiled vegetables and capsicum and toss on a high flame for 2 minutes
7. Set aside in a bowl
8. To prepare the white sauce, heat butter in a pan on a medium flame, when the butter melts, add the maida and stir with a balloon whisk so that the maida is blended well.
9. Add the milk slowly and stir continuously with the whisk to avoid lumps.
10 . Continue to cook on a medium flame till the sauce thickens.
11. Add salt, pepper powder, italian seasoning, chilli flakes, oregano, basil and cheese if adding now and mix well.
12. Add the vegetables and pasta into the sauce and coat well without stirring too much.
13. Serve hot with garlic bread and enjoy this delicacy

NOTES:

1. If you are not serving immediately, keep the cooked vegetables, sauce and the pasta separate
2. Just before serving, mix the required quantity of each in a separate pan, heat and serve.
3. If you are going to keep the sauce separately till serving, melt some butter and pour over the sauce to avoid a film forming on the sauce.
4. You could even add mushrooms and any other vegetables of your choice, but make sure they are cooked well, without water content and crunchy as well.

Berry Smoothie

This berry smoothie is made with blueberries, blackberries and strawberries. You could add litchis also if you have them

Preparation Time : 10 minutes
Cooking Time : NIL
Serves : 2

Ingredients

Strawberries - 5
Blue Berry - 15 approximately
Black Berry - 5 approximately
Litchi - 3
Honey - to taste
Yoghurt / milk - 1 cup

Procedure

1. Wash and blend all the ingredients together in a blender until smooth.
2. Kickstart your day and enjoy this delicious smoothie.

Aloo Methi

Potato is a saviour vegetable. Whenever I can't think of anything to make, I look for potato. I decided to make potato curry today. Suddenly I realized I had planted some methi at home. I don't find methi here in dubai ( the small bunches that are heavenly).  So I decided to make aloo methi instead and I would have finished it all by myself. I had to keep some for my husband. The home grown methi and the frangrance of the methi is something that you should experience.

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 3 medium
Fenugreek leaves - 3/4 cup
Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potato(with / without skin) into cubes and soak in water
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained potato, salt and chilli powder
4. Wash the fenugreek leaves well since this normally has more mud.
5. Chop the fenugreek leaves finely
6. Add the fenugreek leaves along with the potato
7. Mix well and cook till the potato and fenugreek leaves are cooked well and roast on a medium flame open / covered.
8. Serve with rice, rasam / sambar / roti

NOTE  :

1. You could also boil, peel, and chop them into cubes and cook them similarly.
2. You could also add curry powder instead of chilli powder in this recipe for a unique flavour

Stuffed Brinjal

I love this curry and did not enjoy much of this after wedding because most of my family does not like it. However at my parents place we are huge fans of brinjal and will have it in any form.

Preparation Time :  20 minutes
Cooking Time : 20 minutes
Serves :2 

Ingredients

Small Brinjal - about 15 pieces
Salt - to taste
Oil - 3 tbsp
Mustard - 1 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

To grind

Urad Dal - 3 tbsp
Chana Dal - 3 tbsp
Coriander Seeds - 3 tbsp
Red Chillies -8
Asafoetida - 1/2 tsp
Oil - 1/2 tsp

Procedure

1. Roast the things given under 'to grind' and cool and powder them in a mixer
2. Chop of the tops of the brinjal and slit them into four sections leaving the base intact
3. Stuff the ground powder in the brinjal and set aside.
4. Heat oil in a kadai, add the mustard when it splutters, add asafoetida, turmeric powder
5. Add the brinjals and cover and cook turning over the brinjals till completely cooked.
6. You could add some of the ground powder on top of the brinjals for a stronger flavour and crusty brinjal.
7. Serve hot with rasam rice / sambar rice

Karamani Sundal

Karamani Sundal is another variety of sundal that I don't like much but has great nutritional value. All sundals for that matter are loaded with protein content.

Preparation Time : 5 minutes
Cooking Time : 15 minutes
Serves : 2

Ingredients

Karamani / Lobia - 1 cup
Chilli - 1 chopped finely
Oil - 1 tsp
Turmeric Powder - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp
Grated coconut - 2 tbsp

Salt - to taste

Procedure

1. Soak the lobia for two hours and pressure cook the lobia for two whistles
2. Heat oil in a pan, add the mustard, when the mustard splutters, add the urad dal
3. When the urad dal turns brown, add the curry leaves, chilli, turmeric powder and adafoetida
4. Finally add the lobia, cook for a minute and add the grated coconut.
5. Serve hot with a dash of lime.

Tomato Rice

I hated Tomato Rice as a kid. I suddenly made this in my mom's place one day when I went there after my wedding on a jolly trip. Both of us were not in a mood to spend time in the kitchen and wanted a pot meal. So we made this and that turned out to be absolutely delicious.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Tomato - 4
Chilli - 1
Sambar Powder - 1/2 tsp
Garam Masala - 1 tsp
Salt - To tasste
Chilli powder - to taste (Optional)
Chopped Coriander - 2 tbsp
Rice - 1 cup
Oil - 2 tbsp
Mustard - 1 tsp


Procedure

1. Cook rice and set aside to cool in a plate
2. Grind tomato and chilli together to a puree
3. In a pan, heat oil, add the mustard
4. When the mustard splutters, add the tomato puree and cook till the raw smell goes
5. Add the Garam masala, sambar powder, salt to taste and if it is not spicy enough, add chilli powder
6. Continue to cook till oil separates
7. Mix required quantity of the paste to rice
8. Add chopped coriander and serve with onion raita

Vegetable Koottu

There are days when you actually don't spend too much of interest when cooking or are not really bothered because there is something else on your mind. Yesterday was one such day and I was not really in a mood to cook because we had to go for my daughters school interview and I was anxious. I decided to keep it simple and made this koottu with vendakkai vathalkuzhambu and lol ! I really enjoyed this koottu so much. It has been the same koottu that I prepare often but it tasted so good yesterday. Probably, it had to do with the combination. So go ahead try this combination as well and let me know how you liked it

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 150 gms
Carrot - 1 medium
Potato - 1 medium
Peas - 100 gms(Optional)
Cabbage - 150 gms (optional)
Salt - To taste
Turmeric - a pinch
Water - 1/2 cup
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbspMustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding
Grated Coconut - 4 tbspGreen Chillies - 2
Cumin Seeds - 1 tsp

Procedure

1. Cut the edges and chop the beans finely, peel and chop the carrots and potatoes finely. Chop cabbage also if using.
2. Pressure cook the dal and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. In a vessel, add the beans and carrots(Cabbage also) and water, salt and turmeric powder and cook covered, add the potatoes(Peas if using) when the beans and carrots are half cooked
5. When the vegetables are completely cooked, add the ground paste and the dal and some more water if required, to suit your consistency preferenceand allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

Yellow Pumpkin Curry

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Yellow Pumpkin - 500 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Broken Urad Dal - 1/2 tsp
Red Chilli - 2 broken

Procedure

1. Peel, wash and chop the pumpkin into 2" cubes
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, urad dal, curry leaves, asafoetida and red chillies
4. Turn the flame to a simmer, add the chopped pumpkin, a pinch of turmeric and salt
5. Mix well, cover and cook on a simmer till the pumpkin is soft and not too mushy
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Avaraikkai Curry

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Flat beans /Avaraikkai - 750 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Soda - a pinch(optional)

Procedure

1. Trim the edges, remove the fiber and chop the beans finely
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, curry leaves, asafoetida
4. Turn the flame to a simmer, add the chopped beans, a pinch of turmeric, soda(if adding) and salt
5. Mix well, cover and cook on a simmer till the beans is completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.

Snake Gourd / Podalangai Curry

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Snake Gourd - 500 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Red Chilli - 2 broken
Soda - a pinch(optional)

Procedure

1. Cut the edges, remove and discard the soft portion inside the snake gourd. Chop the snake gourd finely
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, curry leaves, asafoetida and red chillies
4. Turn the flame to a simmer, add the chopped snake gourd, a pinch of turmeric, soda(if adding) and salt
5. Mix well, cover and cook on a simmer till the snake gourd is completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.

Kothavaraikkai Curry

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Cluster Beans / Kothavaraikkai - 750 gms
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp
Soda - a pinch(optional)

Procedure

1. Trim the edges and chop the cluster beans finely
2. In a kadai, heat oil on a medium flame
3. When the oil is hot, add the mustard, curry leaves, asafoetida
4. Turn the flame to a simmer, add the chopped beans, a pinch of turmeric, soda(if adding) and salt
5. Mix well, cover and cook on a simmer till the beans is completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.

Suran / Senaikizhangu Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Yam / Senaikizhangu / Suran - 500 gms 

Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Peel the yam and chop it finely. (This helps when roasting the vegetable) . Soak in water

2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained yam, salt and chilli powder
4. Mix well and cook till the yam is soft and roasted

5. Serve with rice, rasam / sambar.

Notes: 

 
This curry  tastes great when cooked using coconut oil. 

Arbi / Sepankizhangu Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Arbi / Sepankizhangu - 1 bag / 500 gms
Chilli Powder - 1 tsp / Curry Powder - 1 1/2 tbsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash well, cut the arbi into pieces of desired size.

2. Pressure cook them for two whistles with a tsp of salt

3. Take them out of the pressure cooker, peel, sprinkle salt, chilli powder, turmeric and keep it in the refrigerator for 15 minutes (If adding Curry powder add it after putting the arbi in oil)

4. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
5. When the mustard splutters, add the arbi pieces taken from the refrigerator,
6. Toss well and roast on a medium flame open / covered. (Try not to use the spoon to mix this else the arbi gets too mushy)
7. Serve with rice, rasam / sambar

Baby Potato Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Baby Potato - 1 bag / 500 gms
Chilli Powder - 1 tsp / Curry Powder - 1 1/2 tbsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Wash well and prick the baby potatoes with a fork 

2. Pressure cook them for three whistles with a tsp of salt
3. Peel the baby potatoes and let it cool

4. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
5. When the mustard splutters, add the baby potatoes, salt and chilli powder / curry powder
6. Mix well and roast on a medium flame open / covered.
7. Serve with rice, rasam / sambar

Aloo Peas Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 3 medium
Frozen Peas - 1/2 cup
Curry Powder - 1 1/2 tbsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potato(with / without skin) into cubes and soak in water
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained potato, peas, salt and curry powder
4. Mix well and cook till the potato is cooked well and roasted on a medium flame open / covered.
5. Serve with rice, rasam / sambar

NOTE  :

1. You could also boil, peel, and chop them into cubes and cook them similarly although this many not require as much cooking time.


Suit yourself and enjoy this lovely vegetable anyway.

Curry Powder

Preparation Time : 10 minutes
Cooking Time : 5 minutes

Ingredients

Urad Dal - 5 tbsp
Chana Dal - 4 tbsp
Dry Red Chillies -10
Coriander Seeds - 3 tbsp
Oil - 2 tsp
Asafoetida - 1 tsp

Procedure

1. Roast all the ingredients in oil till they turn brown, add the red chillies and asafoetida at the end.
2. Cool and powder them in a mixie

You could use this powder in any vegetable / sundal

Potato Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Potato - 3 medium

Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potato(with / without skin) into cubes and soak in water
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained potato, salt and chilli powder
4. Mix well and cook till the potato is cooked well and roasted on a medium flame open / covered.
5. Serve with rice, rasam / sambar

NOTE  :

1. You could also boil, peel, and chop them into cubes and cook them similarly.
2. You could also add curry powder instead of chilli powder in this recipe for a unique flavour

Suit yourself and enjoy this lovely vegetable anyway.

Brinjal Curry

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Brinjal - 750 gms

Chilli powder - 1 tsp
Salt - to taste
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Cut the top of the brinjal and slice them lengthwise and soak in water
2. In a kadai, heat oil, add the mustard, turmeric, asafoetida.
3. When the mustard splutters, add the drained brinjals, salt and chilli powder
4. Mix well and cook till the brinjal is cooked well.
5. Serve with rice, rasam / sambar / roti

Notes: (OTHER VERSIONS)

1.You could  also garnish with chopped coriander and dhania, jeera powder if you would want to have it with roti.
2. You could also cook it as mentioned above, with onions.
3. Instead of chilli powder you could also add 1 1/2 tbsp of Curry Powder and cook this similarly

Suit yourself and enjoy this lovely vegetable anyway.

Beans Curry

Beans has anti inflammatory properties, is good for cardio vascular health and is also a great anti-oxidant. You could cook it like a curry / add it to your fried rice / noodles. This is so versatile.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beans - 500 gms
Curry leaves - a few

Asafoetida - 1/2 tsp
Salt - To taste
Turmeric - a pinch

Oil - 2 tbsp
Mustard - 1 tsp
Soda - a pinch(optional)

To grind

Coconut - 4 tbsp
Green Chilli - 3
Coriander - 1 tbsp

Procedure

1. Trim the edges and chop the beans finely

2. In a kadai, heat oil on a medium flame

3. When the oil is hot, add the mustard, curry leaves, asafoetida



4. Turn the flame to a simmer, add the chopped beans, a pinch of turmeric, soda(if adding) and salt

5. Mix well, cover and cook on a simmer till the beans is completely cooked and there is no water
6. Finally grind the items given under to grind, add to the cooked beans, toss well and remove from flame.

7. Serve with sambar rice / rasam rice.

Note : The soda helps to retain the colour and helps the beans cook faster. However, you may choose not to add it.

Beetroot Curry

Beetroot is a rich source of folates, vitamin B and C. They are also known to be heart friendly and reduce risk of heart disease and cholestrol.and has anti aging effects

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Beetroot - 2 big
Capsicum - 1, small
Curry leaves - a few
Green Chilli - 1 slit
Asafoetida - 1/2 tsp
Salt - To taste
Grated Coconut - 3 tbsp
Oil - 2 tbsp
Mustard - 1 tsp

Procedure

1. Peel, wash and cut the beetroot into small cubes.
2. In a kadal, heat oil on a medium flame
3. When the oil is hot, add the mustard, the chillies, curry leaves, asafoetida
4. Turn the flame to a simmer, add the chopped beetroot, capsicum and salt
5. Mix well, cover and cook on a simmer till the beetroot and capsicum is completely cooked and there is no water
6. Finally add the grated coconut, toss well and remove from flame.
7. Serve with sambar rice / rasam rice.

Aloo Sabzi

This sabzi is my brother's favourite. He used to enjoy this with ajwain parathas and sandwiched with bread as an evening snack. This used to be our hot favourite to carry while travelling by train too since it used to taste great.

 

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2


Ingredients

Potato - 500 gms
Onion - 2 medium sliced
Tomato - 1 chopped
Chilli powder - 1 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Chopped ginger - 2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Chop the potatoes with / without the skin into cubes
2. Chop the potato into sticks and set aside
3. In a kadai, heat oil, add the mustard, turmeric, ginger and the onions.
4. When the onions turn a little translucent, add the potato, salt and chilli powder, coriander powder and cumin powder
5. Mix well and cook on a medium flame.
6. Serve hot with roti

Ladies Finger Sabzi

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Ladiesfinger - 750 gms cut lenghtwise
Onion - 2 medium sliced
Chilli powder - 1 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Amchur Powder - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Trim the edges, chop the ladiesfinger into 1 inch rounds.
2. In a kadai, heat oil, add the mustard, turmeric and the onions.
3. When the onions turn a little translucent, add the ladiesfinger, salt and chilli powder, coriander powder, cumin powder, amchur powder.
4. Mix well and cook till the ladiesfinger is cooked well.
5. Garnish with chopped coriander and serve with roti.

Tindora Aloo Sabzi

Tindora is rich in beta carotene and the roots of the plant have been used in many parts of the world to treat joint pains. It also helps regulate blood sugar and has anti - oxidants. As kids this was one of the vegetables for which we took instant liking. My in-laws house in Hyderabad used to get buckets of this vegetable like every week. This creeper grows really fast.

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2


Ingredients

Tindora - 600 gms cut lenghtwise
Potato - 1 chopped into 2" sticks
Onion - 2 medium sliced
Chilli powder - 1 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp

For Seasoning 

Mustard - 1 tsp
Oil - 2 tbsp

Procedure

1. Trim the edges, soak in water for 15 minutes and then chop the kovakkai lengthwise.
2. Chop the potato into sticks and set aside
3. In a kadai, heat oil, add the mustard, turmeric and the onions.
4. When the onions turn a little translucent, add the kovakkai, salt and chilli powder
5. Mix well and when the tindora is half cooked add the chopped potato and continue to cook till the vegetables are fully cooked.
6. Garnish with chopped coriander and dhania, jeera powder and a little garam masala.
7. Serve with roti

Potato / Aloo Podimas

Preparation Time : 25 minutes

Cooking Time : 15 minutes

Serves : 2

Ingredients

Potato - 4 large / 6 medium

Ginger – 2 tsp

Chillies – 2 tsp finely chopped

Curry leaves – a few

Grated Coconut- 4 tbsp

Lemon juice—2 tsp

Mustard – 1 tsp

Urad Dal – 1 tsp

Hing – ½ tsp

Oil - 1 1/2 tbsp

Salt - to taste

Procedure

1. Boil the potato with the skin.

2. Peel of the outer skin and chop the potato into cubes.

3. Mix salt and set aside.

4. In a kadai pour oil and add the mustard, urad dhal, hing,  ginger, chillies ,curry leaves and the potato.

5. Mix well, add the grated coconut and lemon juice.

Bitter Gourd / Pavakkai Curry

Bitter gourd is rich in compounds that helps reduce blood sugar. It is rich in anti - oxidants. My grandmother used to make this curry so well that we never remember having refused to eat this vegetable. You probably wouldn’t find a greater fan of pavakkai than my daughter. She insists on picking it up from the supermarket every time she accompanies me for shopping. This week she picked up two medium sized ones and that made me wonder, what is it that she loves about this vegetable? I asked her and she said the way it transforms when made into the curry. So here I am with the supposedly magical recipe. I make it a point to give her all vegetables because I like all vegetables and didn’t want to have a fussy kid. Thanks to that she loves all vegetables.

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 2


Ingredients

Bitter gourd / Karela / pavakkai - 2 medium sized ones
Tomatoes - 2 
Red Chilli powder - 2 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Coriander / Dhania Powder - 2 tsp
Cumin / Jeera Powder - 2 tsp
Amchur powder - 2 tsp
For Seasoning 

Mustard - 1 tsp
Urad Dal - 2 tsp
Oil - 2 tbsp

Procedure

1. Chop the bitter gourd into 1” sticks
2. Chop the tomatoes into small cubes
3. Mix all the powders in a bowl
4. Add the bitter gourd to the bowl with the spice powders, toss and mix well.
5. Heat oil in a kadai.
6. When the oil is hot, add the mustard seeds and the Urad dal.
7. When the dal turns brown, add the tomatoes.
8. Cook till the tomatoes are soft
9. Add the bitter gourd pieces coated with the spice powders and stir well
10. Cook on a medium high flame uncovered till the bitter gourd roasts well
11. When the bitter gourd has developed a nice roasted texture, cover and cook for 5 minutes.
12. Delicious bitter gourd curry is ready.
13. Enjoy it with rasam rice or sambar rice

Notes: (OTHER VERSIONS)

1. You could  also garnish with chopped coriander and a little garam masala if you would want to have it with roti.
2. I once made this as above and added crushed peanuts for an added flavour. This will give a slight nutty taste and neutralize the bitterness

Suit yourself and enjoy this lovely vegetable anyway.