Peanut and Brinjal Curry

I am sending this to Sanghi's FIL-Brinjal.

Ingredients:

Brinjal - 1(Big)
Peanuts - 1cup
Onion - 1
Garlic - 2 pods
Tomatoes - 2
Cayenne - 1tbsp
Cinnamon powder - 1tsp
Coriander powder - 1tbsp
Oil
Salt
Mustard
Urad dal

1.Cut all the veggies .In a pan add little oil and then mustard and urad dal.
2.After it pops add the onion and garlic and saute till golden brown.Then the peanuts.
3.Then add the tomatoes.
4.Add all the powders and mix well.
5.Add the brinjal pieces and mix well.
6.Add little water and salt and cover with a lid and cook until its soft.

Keep in low flame for 10mins and serve hot with roti's or plain rice.

Brinjal,Butter Beans and Leeks Curry

I am sending this to Sanghi's FIL-Brinjal.
Ingredients:

Brinjal- 3
Butter beans - 1cup
Leeks - 1/2cup chopped
Cinnamon powder - 1tsp
tomato - 2
Sour cream - 1tbsp
Cayenne - 1tsp
Salt
Olive oil

1.In a pot add olive oil and saute the leeks for 5mins or so.
2.Then add the brinjal chopped into small pieces.
3.Fry for about 10mins and then add tomato,cayenne salt and cinnamon powder.
4.Mix well.Add little water and let it boil for 5mins.
5.Add the butter beans and sour cream and mix well.
6.Let it boil and then check if the brnjal is cooked.
7.Let it stand in low heat for about 20mins and serve hot.

Peas and Tomato Thokku

Ingredients:

Tomato - 2
Peas - 1cup

Onion - 1

Ginger - 1/2"

Garlic - 2 cloves

Chilli powder - 1/2 tbsp

Coriander powder - 1 tbsp

Mustard

Urad dal

Oil

Salt

1. Heat oil in a pan and add mustard and urad dal.

2. Grind the ginge and garlic and make a paste.

3. Add the paste to the pan.

4. Add the onions to the pan and saute till golden brown.

5. Add the tomatoes and cook them well.

6. After it becomes mushy add the chilli and coriander powder.Add peas and mix well.

7. Cook until the raw smell goes away.

Mixed Vegetables in Yogurt Sauce

Ingredients:

Cauliflower - 1cup
Peas - 1/2cup
Carrot - 2
Onion - 1
Tomato - 1
Curd - 1 cup
Chilli powder - 1tbsp
Coriander powder - 1tbsp
Mint - few leaves
Ginger garlic paste - 1tbsp
Oil
Salt

1.In a pan add little oil and saute the onion.
2.After it turns golden brown add the tomatoes.
3.Saute until mushy and then add the vegetables.
4.Add the chilli and coriander powder and mix well.
5.cover will a lid and let it stand until the vegetables are half cooked.
6.Then add the curd and mix well.
7.Cook until the vegetables are fully cooked.

Serve with roti or white rice.

Egg Masala

Ingredients:

Egg - 2

Onion - 1

tomato - 1

Ginger Garlic paste - 1tbsp

Chilli and Coriander powder - 1tbsp each

Coconut - 1/4th cup

Cumin seeds - 1tbsp

salt

Oil

1.Boil the eggs and keep aside.

2.In a pan add little oil and add the cumin seeds. Then add the onion and saute until golden brown.

3.Add the ginger garlic paste. Then add the tomato and saute until it becomes mushy.

5.You can add coconut by either grinding or just scrapped cococnut. I did not have so added coconut powder which I bought from indian stores.

5.Add the Chilli and Coriander powder.Mix well and add little water and let it boil for a while till the raw smell goes away.

6.Just make a slit on the boiled egg on all sides and mix it in the gravy.

Malai Kofta

Ingredients:

Potatoes - 2

Peas - 1 cup

Panneer - 1/2cup - grated

Tomato - 2

Onion - 1

Chilli - 1

Peanuts - 1/2cup

Ginger & Garlic paste - 1 tbsp

Oil

Salt

1.Cook the peas and potato.

2.Mash the potato and peas and add the grated panneer.Add salt and mix well.

3.Make small balls out of it and keep ready in  a plate.I did not want to deep fry it. I added little oil in  a gridle and fried it with very little oil

4.Fry all the remaining kofta and keep aside.

For Gravy:

1.Grind the onion and ginger garlic paste.

2.Seperately grind the tomato and keep aside.

3.Roast the peanuts if you are using the raw peanuts and make a fine powder out of it.

4.In a pan add little oil and fry the onion paste. Fry until the raw smell goes away.

5.Add the tomato paste. Then the peanut powder. Mix well.

6.Add salt and water if its very thick.Let it boil for 5mins and then add the fried kofta's before serving.

Muttai Kurma

Ingredients:

Egg - 3

Coconut - 3/4cup

Fennel seeds - 1tbsp

Onion - 1

Green chilli -1

Cashews - 4

Cloves

Mustard

Urad dal

Salt

Oil

1.Fry the Coconut,fennel seeds,chilli,onion and cashews in  a pan with litle oil and grind them to a smooth paste.

2.In  a deep pan or vessel add little oil and then add the mustard,urad dal,cloves and fry for 2mins.

3.Add the grinded mixture and let it boil for 3mins.

4.Break the egg into the mixture. Do not mix. Break all the eggs inside and do not mix at all.

5.Break the eggs in such a way that the eggs do not overlap with each other inside.

6.After 5 to 7mins slightly mix the kurma. You can notice that the egg is well cooked and it gets boiled.

7.Let it boil until all the eggs are cooked.

Serve hot with Chappati or Parotta.

Maavu Kurma ( Idly Batter Kurma)

I never knew that there is a kurma that can be done with the dosa batter. My husband said make maavu kurma.I asked him what???? And then he said how to make and I made it.

Ingredients:

Idly Batter - 1 cup

Onion - 1

Tomato - 1

Turmeric powder - 1/4tbsp

Salt

Oil

Mustard

Urad dal

1.In a pan add little oil then mustard and Urad dal and saute the onion till golden brown.Add salt and turmeric powder.

2.Then add tomatoes and cook well until its mushy.

3.Add 1 cup water.

4.Add the dosa batter slowly and stir well. Do not allow to form lumps.

5.Keep stirring for 10mins and it will cook well.

6.If its very thick add water and then boil for few mins and serve hot with dosa or idly.

Mutter Panneer Masala

Ingredients:

Pannerr- Fried - 1/2 cup

Peas - 1/2cup

Onion - 1

Tomato - 2

Cashews - 10

Chilli - 1

cinnamon - 1

oil

Salt

Mustard

1. In a pan boil the tomato,onions,chilli,ca

shews and cinnamon stick.

2. Let it get cooked. Make a paste of the mixture and keep aside.

3. Cut the panneer into small cubes. In a pan add little oil and fry the panneer cubes.

4. In a pan heat oil and put mustard.

5. After the mustard splutters add the paste ,salt and then the panneer and peas and cook till the

 raw smell of the paste goes away.

Gobi Panneer Masala

Ingredients:

Cauliflower - 1 cup

Panneer - 1 cup

Onion - 2

Garam Masala - 1 tbsp

Tomatoes - 2

Cashews - 5

Oil

Salt

1.In  a pan add little oil and then fry the panneer cubes and keep aside.

2.In the same pan add onion,tomatoes,garam masala and cashews and fry well.

3.Grind the above and keep aside.

4.Microwave the cauliflower florets for 5mins.

5.Add the grinded mixture in the pan and then the cauliflower and panneer cubes.

6.Let it boil for few mins and serve hot with chappatis.

Avial

Ingredients:

Carrot - 2

Cauliflower - 1/2cup

Peas - 1/2 cup

Raw banana -1

Potato - 2

Coconut powder - 2tbsp

Grated coconut - 1/2 cup

Curd - 1/2cup

Green chilli -2

Fennel Seeds - 1 tbsp

Coconut oil - 2 tbsp

Salt

1.Grind curd,coconut and chilli and keep aside.

2.Cut all the vegetables into small cylindrical shapes.

3.Cook all the vegetables in oan with little water.

4.After it is half cooked add the grinded mixture.

5.Add the coconut powder and salt.

6.Mix well and then add coconut oil.

7.Keep in medium flame till the vegetables are cooked well.

Curried Vegetables

Iam sending this as well to RCI Pondichery Cuisine.

http://homecookreceipes.blogspot.com/2009/04/announcing-rci-pondicherry-this-april.html

http://veggiecuisine.blogspot.com/

Ingredients:

Cauliflower - 2 cups

Peas - 1/2 cup

Potato - 2

Tomato -1

Chilli powder - 1 tbsp

Oil

Garlic - 2

Salt

1.In a pan add little oil and then fry the garlic and tomato.

2.Let it cool and then make a paste of it.

3.Boil 3cups of water and then add all the vegetables and let it cook well.

4.After the vegetables are cooked add the grinded paste and then add the chilli powder.

5.Let it boil and if it becomes thick add little water.Add salt and mix well.

Serve with chappati or white rice.

Cauliflower Kurma

Ingredients:

Cauliflower - 1

Onion - 1

Almonds - 5

Salt

Coconut - 1 cup

Garam Masala

Salt

Oil

Ginger Garlic paste - 1 tbsp

1. Boil water in a pan and add the cauliflower to it.

2. Cook until it becomes tender

3. Now for the gravy add the onion,,ginger garlic paste and almonds in a pan and fry well. Add the grama masala as well.

4. Cool it and grind the above to a smooth paste.

5. In  a pan add litle oil and add the grinded mixture and cauliflower.

6.Add little water and let it mix well for 5mins.

Baby Lima Beans Curry

Ingredients:

Baby Lima beans - 2 cups

Coriander seeds - 2tbsp

Onion- 1

Cashews - 6

Channa Dal - 1tbsp

Oil

Salt

1. In a pan add little oil and then add the channa dal and coriander.

2. Fry well till golden brown.

3. Add the Onions and saute well.

4. Grind the above mixture and keep aside.

5.Cook the lima beans.

6. In a pan saute the lima beans after cooking and then add the grinded mixture and cook for few mins.

Jeera Rice with Soya Chunks Kurma

I had some rice left and dint want to eat curd.So I thought of making jeera rice with it.

Ingredients:

Cooked Rice - 2 cups

Jeera - 1 tbsp

Ghee

Salt

1. In a pan add the ghee.After it melts add the jeera to it.

2. After it pops add the cooked rice and mix well.

3. Add salt and serve.

It is a very simple rice variety and tastes good as well.

Kurma:

Soya chunks- 10

Onion - 1

tomato - 1

Almonds - 5

Salt

Garam Masala

Salt

Oil

Ginger Garlic paste - 1 tbsp

1. Boil water in a pan and add the soya chunks to it.

2. Let it boil for 5mins and then squeeze excess water from the chunks and wash well in cold water.

3. Now for the gravy add the onion,tomato,ginger garlic paste and almonds in a pan and fry well. Saute it until tomatoes become mushy. Add the grama masala as well.

4. Cool it and grind the above to a smooth paste.

5. In  a pan add litle oil and fry the soya chunks for 2mins and then add the grinded mixture. 

6.Add little water and let it mix well for 5mins.

I had it with Jeera rice and it was lovely.

Carrot Rice with Panneer butter Masala

Ingredients:

Rice - 1/2 cups

Carrot - 1 cup 

Onion - 1

Chilli powder - 1 tbsp

Jeera- 1/2tbsp

Oil

Salt

Ghee

1. Cut the carrot into small slices vertically.

2. In a pan add little oil and add the jeera.

3. Add onions and saute well.

4. Then add the carrot and then chilli powder.

5. Add salt and then the rice and mix well.

6. Transfer the contents to the cooker and add 3cups of water.

7.Keep for 3 whistles. Before serving add little ghee.

Panner Butter Masala:

Ingredients:

Pannerr- Fried - 1/2 cup

Onion - 1

Tomato - 2

Cashews - 10

Chilli - 1

cinnamon - 1

oil

Salt

Mustard

1. In a pan boil the tomato,onions,chilli,cashews and cinnamon stick.

2. Let it get cooked. Make a paste of the mixture and keep aside.

3. Cut the panneer into small cubes. In a pan add little oil and fry the panneer cubes.

4. In a pan heat oil and put mustard.

5. After the mustard splutters add the paste ,salt and then the panneer and cook till the

 raw smell of the paste goes away.

Pumpkin Curry

Pumpin - Cut to small pieces - 2 cup

Onion- 1

Jaggery - small ball

Coconut - 1/4cup scrappings

Green chilli - 1

Salt

Oil

1. Cut the pumpkin into small pieces.

2. In a pan add little oil and add the onions to the pan and saute well.

3. Add salt and then add the

 pumpkin and cook well until its mushy.

4. Add the jaggery ball  and mix

 well.

5. Grind the coconut and chilli and add the mixture to the

 cooked pumpkin and mix well.

6. Cover with the lid and leave it for 5mins and serve hot.

Cabbage and Peas Curry

Ingredients:

Cabbage - 1 cup

Peas - 1/2 cup

Coconut - 1/2 cup

Onion - 1

Chilli and Coriander Powder - 1/2 tbsp each

Salt

Oil

1. In a pan add little oil and add the onions and salt and saute well.

2. Add the chopped cabbage and peas and saute for a while.

3. Grind the coconut and keep aside.

4. Add the chilli and coriander powder to the pan and mix well.

5. Add the grinded coconut mixture and little water.

6. Cover and cook it for 5mins.

7.Check if it cooked and serve hot with chappati or rice.

Baby Brinjals in Peanut and Pepper Gravy

Ingredients:

Baby Brinjals - 5

Peanuts - Roasted

Black Pepper - Roasted

Tomato - 1

Channal dal 

Oil

Salt

1. Cut the 4 sides of the brinjal and coat it with oil and little salt and bake it for 15mins.

2. Put little oil in a pan and roast the channa dal,peanuts and black pepper and grind the mixture.

3. Add the tomatoes into the pan and cook well until it is mushy.

4. Add the grinded paste to the pan and add little water and boil until it becomes thick.

5. Add the baked brinjals to the curry and mix well.

6. Keep in low heat and cook until the paste blends well with the brinjals.

Serve hot with rice or chappati.

Spinach Curry

Ingredients:

Spinach 

Channa Dal  - Cooked - 1/2 cup

Onion - 1/2

Mustard

Salt

Oil

1. In a pan heat little oil and add the mustard.

2. Add onions and saute till golden brown.

3.Add the spinach and cook for little time.

4. In a pressure cooker cook the channa dal with 2 whistle.

5. Cook for 10 mins and serve hot.