Potato Masala| Urulai Kizhangu Masala | உருளைக் கிழங்கு மசாலா

Potato Masala is a flavorful South Indian dish made with boiled potatoes, and simmered in a spiced onion-tomato base. Unlike the milder poori masala, this version is richer and more robust and pairs perfectly with Chapathi. It can also be served as a side dish for any rice varieties.

Ingredients

• Onion - 1, large sized
• Green chilies - 1, slit lengthwise
• Ginger Garlic paste - 1 tsp 
• Tomato - 2, medium sized
• Turmeric Powder - 1/2 tsp 
• Red chilli powder - 1 tsp 
• Coriander powder - 1 tsp
• Garam masala - 1/2 Tsp
• Potato - 6
• Coriander Leaves - to garnish

    For the seasoning 

• Peanut Oil - 3 tbsp
• Mustard Seeds - 1/2 tsp
• Urad Dal - 1 tsp 
• Red chillies - 1, broken into half
• Hing - 1/2 tsp
• Curry Leaves - few

Method

1. Pressure cook the potatoes, peel the skin and cut into cubes. Keep it aside.
2. Heat oil in a pan and add tempering ingredients one by one. Fry for few seconds.
3. Add onion and green chillies, and cook until soft and translucent for about 4-5 mins.
4. Add ginger garlic paste and stir until the raw smell goes away.
5. Add finely chopped tomatoes and cook until mushy.
6. Now add turmeric powder, chilli powder, coriander powder and garam masala and cook until the oil leaves the masala.
7. Add the cubed potatoes and gently mix until the masala is coated well.
8. Cook for few mins and garnish with finely chopped coriander leaves.
9. Serve hot with Rice/Chapathi.

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Chettinad Egg Curry

Chettinad Egg Curry is a nutritious and delicious South Indian dish that balances protein, healthy fats and spices. This curry can be served with rice, dosa and chapati.

Ingredients

• Hard boiled eggs - 6, cut into half
• Onion - 1, medium
• Tomatoes - 3
• Ginger garlic paste - 2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Coriander leaves - to garnish
• Oil - 3 tbsp

     To roast and grind

• Coriander seeds - 2 tsp
• Red chillies - 3
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Pepper - 1/2 tsp
• Cardamoms - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Poppy seeds - 2 tsp
• Coconut - 1/4 cup

Method

1. Dry roast all the ingredients under roast and grind in a pan until aromatic for about 2-3 mins. Grind them into a smooth paste using a little water.
2. Heat oil in a pan.
3. Add mustard seeds and once it starts to splutter, add curry leaves.
4. Add thinly sliced onions and sauté until they turn golden brown.
5. Stir in the ginger garlic paste and sauté until the raw smell disappears.
6. Add finely chopped tomatoes and cook until they turn soft and mushy.
7. Add the ground spice paste and add 1/2 cup of water.
8. Adjust salt to taste and boil until the curry reaches the right consistency for about 10 mins.
9. Gently add the sliced eggs into the curry. Cover the pan and let it simmer for 5 mins, allowing the eggs to absorb the flavors.
10. Garnish with coriander leaves and serve hot.

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Potato and Broccoli Stir Fry

Potato and broccoli stir fry is delicious served as a side dish for rice or chapathi. It is very quick and easy to prepare. Broccoli and potatoes are a very simple combo of healthy and comfort food.

Broccoli is one of the best health-boosting foods and it has numerous health benefits. It is one of the cruciferous vegetables and to receive the health benefits include broccoli as part of your diet at least 2-3 times per week.

Ingredients

• Broccoli florets - 1 cup
• Potato - 1 cup, chopped
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Salt - to taste

     For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp

Method

1. Wash broccoli florets in hot water and keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to sputter, add cumin seeds.
3. Add the chopped potatoes, turmeric powder, chilli powder and salt. Stir fry the potatoes in medium flame until they are half-cooked.
4. Now add the broccoli florets and stir fry for another 5 minutes.
5. Adjust salt to taste and serve hot.

Tips

- Do not add water while cooking potatoes. Cover and cook in low-medium flame to cook faster.

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Kovakkai Masiyal|Ivy gourd Curry|கோவக்காய் மசியல்

Kovakkai Masiyal is a simple curry and goes very well with rice or chapathi. Ivy gourd blends well with all sorts of masalas. Iv gourd is rich in beta-carotene, which when consumed is converted by our body into Vitamin A.

Ingredients

• Ivy gourd - 20
• Moong dal - 1/4 cup
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Sesame oil - 1 tbsp
• Mustard seeds - 1 tsp
• Hing/Asafoetida - a pinch
• Ginger - 1 inch, crushed/crushed
• Green chilli - 1
• Curry leaves - few
• Tomatoes - 2, medium sized

Method

1. Pressure cook ivy gourd, moong dal with turmeric powder and salt for 2 whistles.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds start to splutter add hing, ginger, green chilli, curry leaves and chopped tomatoes.
4. Saute for few minutes until the tomatoes turn soft and add the cooked ivy gourd.
5. Mix it thoroughly and cook for 4-5 minutes in medium flame.
6. Adjust salt to taste and garnish with coriander leaves.
7. Serve hot with rice or chapathi.

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Aloo Capsicum Sabzi|Potato Capsicum Curry

Aloo capsicum curry is a simple North Indian dry curry that goes perfectly as a side dish for both chapati and rice. Potato and capsicum is an awesome veg combo loved by many.

Ingredients

• Potatoes - 4, medium sized
• Capsicum - 1, large sized
• Onion - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Cumin powder - 1/2 tsp
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Salt - to taste
• Coriander leaves - to garnish

     To grind

• Tomatoes - 2, medium sized
• Dry coriander seeds - 1 tsp
• Green Chillies - 1

Method

1. Boil the potatoes for 15-20 minutes. Peel the skin, cut into cubes and keep aside.
2. Grind tomatoes, green chillies and dry coriander seeds together into puree and keep aside.
3. Heat oil in a pan and add cumin seeds.
4. Add onion and fry until light brown.
5. Add ginger garlic paste and fry for 1-2 minutes in low-medium heat.
6. Add turmeric powder, cumin powder and garam masala. Mix well.
7. Now add tomato puree and salt and cook till the oil oozes out of the mixture.
8. Then add cubed potatoes and capsicum and mix well.
9. Add 1/4 cup of water and cook covered in medium heat until done. The consistency of the gravy should be thick.
10. Garnish with coriander leaves and serve hot with chapati or rice.

Notes

- Don't pressure cook the potatoes as it gets mushy while cooking the gravy.

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Soya Chunks Curry

Soya chunks curry is a healthy and delicious vegetarian side dish that goes well with rotis, chapatis and pulao. Soya chunks are good source of protein and soy protein in general is rich in B vitamins and Omega-3 fatty acids.

Soya Chunks Curry

Ingredients

• Soya Chunks/Meal maker - 1 cup
• Onion - 1
• Tomato - 2
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 2 tsp
• Salt - to taste
• Coriander leaves - to garnish
• Green Chillies - 1
• Cumin seeds - 1 tsp
• Oil - 1 tbsp+1 tbsp

Method

1. Boil water in a pan with a little salt and turn off the flame. Add soya chunks to it, cover and keep it aside for 15 mins. Rinse well in cold water, squeeze it nicely to remove all water content and keep it aside.
2. Heat oil in a pan and add chopped onion. Saute well until transparent.
3. Add chopped tomatoes and cook until soft.
4. Cool the mixture and grind to a smooth paste.
5. Heat oil in a pan and add cumin seeds and green chilly.
6. Add ground onion tomato paste and ginger garlic paste. Saute well for 2 minutes.
7. Add turmeric powder, chili powder, coriander powder, garam masala and salt. Saute well till the oil oozes out of the mixture.
8. Now add soya chunks and cook covered for 10 minutes in low-medium flame.
9. Adjust salt to taste and garnish with coriander leaves. Serve hot.

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Garlic Paneer

Garlic paneer is a delicious starter recipe and it can be prepared quickly. This dish can also be served as a side dish for chapathi/roti.

Garlic Paneer

Ingredients

• Paneer - 250g
• Onion - 1
• Cumin seeds - 1/2 tsp
• Oil - 1 tbsp
• Salt - To taste
• Coriander leaves - To garnish

     To grind

• Garlic cloves - 6
• Red chillies - 2 or 3 (depends on your spice level)
• Vinegar - 1/2 tsp
• Salt - 1/2 tsp

Method

1. Cut paneer into 1 inch cubes and soak in hot water for 10 minutes.
2. Grind garlic cloves and red chilies together with vinegar, salt and enough water to make smooth paste.
3. Heat oil in a pan. Add cumin seeds and stir until they turn dark brown.
4. Add chopped onions and little salt and fry until soft.
5. Then add the garlic chili paste and cook until it thickens and the oil separates.
6. Add paneer and saute for 5 minutes in medium heat.
7. Adjust salt to taste and garnish with coriander leaves.

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Split moong dal curry|Dal Tadka|Dal Fry

Moong dal fry is a very simple recipe where the dal is cooked and seasoned with spices which gives flavors to the bland dal. This dish goes well with chapati/rice.

Split moong dal is a good source of protein and is relatively easy to digest unlike other pulses.

Ingredients

• Split Moong dal/pasi paruppu - 1 cup
• Ginger - 1 tbsp, finely chopped/grated
• Tomatoes - 2, medium sized
• Turmeric powder - 1/2 tsp
• Chilli powder - 1/2 tsp
• Green chillies - 1
• Salt - to taste
• Coriander leaves - to garnish

     For the seasoning

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1 tsp
• Asafoetida/Hing - 1/4 tsp
• Garlic - 4 cloves, grated
• Red chillies - 1
• Curry leaves - few
• Onion - 1, medium sized

Method

1. Pressure cook the moong dal with ginger, chopped tomatoes, turmeric powder, chilli powder, green chillies and salt for 3 whistles.
2. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter add cumin seeds, hing, garlic, red chillies and curry leaves. Fry them for few seconds.
3. Add in the chopped onions and cook until soft and transparent.
4. Now add the mashed dal. Add water and stir well.
5. Allow it to boil for 5-10 minutes and adjust salt to taste.
6. Garnish with coriander leaves. Serve hot.

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Kovakkai Fry|Ivy Gourd Fry

Kovakkai fry is a simple and tasty fry that goes very well with both rice and chapathi. Ivy gourd also referred as baby watermelon is loaded with high amounts of vitamins and also controls blood sugar levels.

Ingredients

• Kovakkai - 500g, sliced lengthwise/disk shaped slices
• Onion - 1
• Tomato - 1
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - To taste

    For the seasoning

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Garlic Cloves - 2, grated/finely chopped
• Curry leaves - few

Method

1. Heat oil in a pan and add mustard seeds. When the mustard seeds start to splutter, add crushed garlic and curry leaves and saute for few seconds.
2. Add chopped onions and cook until transparent.
3. Then add chopped tomatoes and cook until soft.
4. Add the kovakkai pieces & salt and cook covered for 5 minutes in medium heat. Sprinkle some water if necessary.
5. Now add turmeric powder, chilli powder and coriander powder to the dish. Add little water and cook covered until the pieces are soft.
6. Stir fry on high heat for 3 minutes. Ready to serve.

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Aloo Methi ki Sabzi

Aloo Methi is a simple and quick North Indian dish prepared with potatoes, fenugreek leaves and spices. This is a dry version and can be served as a side dish for chapathi or rice.

Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.

        

Ingredients

• Potatoes - 4 medium sized
• Methi leaves - 2 cups
• Cumin seeds - 1/2 tsp
• Red chilies - 3 broken in 2 pieces
• Turmeric powder - 1/4 tsp
• Coriander powder - 1 tbsp
• Asafoetida/Hing - a pinch
• Salt - to taste
• Oil - 2 tbsp

Method

1. Cube the potatoes and chop the methi leaves finely.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds crackle add hing and red chilies followed by turmeric powder and coriander powder.
4. Sauté for few seconds and add cubed potatoes and chopped methi leaves. Mix well and cook covered. If it turns dry just add little water.
5. Adjust salt to taste and when it's done add amchur powder and mix well. Turn off the stove and is ready to serve.

Tips

- You can also substitute 1/2 cup of dry methi leaves for 2 cups of fresh leaves.

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Pepper Chicken Fry|Mizhagu Kozhi Varuval|மிளகு கோழி வறுவல்

Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.

Ingredients

• Boneless Chicken - 250g
• Large Onion - 1, finely chopped
• Tomatoes - 2, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Curry leaves - 10
• Cinnamon - 1 inch stick
• Cloves - 2
• Salt - To taste
• Oil - 3 tbsp

    To roast and grind

• Whole black pepper - A handful
• Fennel seeds -  A handful

Method

1. Heat oil in a wide pan. Add cinnamon and cloves and fry for few seconds.
2. Add onion and fry till they turn golden brown.
3. Now add ginger garlic paste and fry for a minute.
4. Add tomatoes and cook till they are mashed well.
5. Then add turmeric powder, chilli powder, coriander powder and salt. Cook till the raw smell leaves out of the masala.
6. Add chicken pieces and mix with the masala.
7. Allow the chicken to cook for 10 minutes in medium heat. Sprinkle some water whenever needed.
8. Meanwhile, dry roast black pepper and fennel seeds separately, grind them together and keep aside.
9. Add 2 tbsp of ground powder to the cooked chicken and cook till the chicken is cooked.
10. Adjust salt to taste and serve it hot with rice or chapathi.

Tips

- Fry the onion till it turns deep golden brown which adds little sweetness to the dish.

- U can store the left over ground powder in an air tight container and can be used later. But only when its freshly grounded gives nice aroma to the dish. So don't grind in large quantities.

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Tomato Sabji|Tomato Bajji|Thakkali Bajji|தக்காளி பஜ்ஜி

Tomato sabzi/Tomato sabji is an easy and delicious dish which is served as side dish for South Indian breakfast recipes like Idli, Dosa or pongal and can also be served with roti or chapati. It is prepared by sauteing tomatoes and onion with seasonings.

Ingredients

• Tomatoes - 3, large sized
• Onion - 1, medium sized
• Coriander leaves - A handful
• Mustard seeds - 1 tsp
• Channa dal/Kadalai paruppu/கடலை பருப்பு - 2 tsp
• Urad dal/Ulundu/உளுந்து - 1 tsp
• Red chillies - 3
• Curry leaves - Few
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start to splutter, add channa dal, urad dal and red chillies. Saute till it turns light brown.
3. Then add curry leaves and fry for few seconds.
4. Add finely chopped onions and little salt. Saute till it becomes transparent.
5. Now add finely chopped tomatoes and cook covered in low-medium heat till mashed.
6. Add coriander leaves and mix well.
7. Adjust salt to taste and serve hot.

Tips

- Use juicy tomatoes so that you don't have to add water and therefore tastes better.
- If the tomatoes are not sour, add little tamarind paste to the dish before adding coriander leaves.

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Egg Bhurji

Egg Bhurji is a quick and delicious recipe that can be served with roti or as a side dish for steamed rice and any curry or as a sandwich filling. Scrambled eggs are cooked with onions, tomatoes and spices in this flavourful recipe.

Ingredients

• Eggs - 3
• Onion - 1, medium sized
• Tomato - 1, medium sized
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Beat the eggs in a small bowl and add 1/2 tsp of salt. Keep aside.
2. Heat oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds.
3. After a few seconds add curry leaves and finely chopped onion. Saute well till the onion turns golden brown.
4. Add ginger garlic paste and saute for a while.
5. Add finely chopped tomatoes and saute till it gets mashed.
6. Add turmeric powder, chilli powder, garam masala & salt and mix well.
7. Add the beaten eggs and stir vigorously and continuously till the egg gets scrambled.
8. Garnish with coriander leaves and serve hot.

Tips

- You can make it more nutritious by adding veggies like capsiucm and/or peas to this dish. Add them right after the tomatoes and cook for approx. 3 minutes.

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Egg Curry without Coconut

This healthy, nutritious and spicy egg curry is prepared with hard boiled eggs, onion, tomato & spices and without coconut. People who don't like hard boiled eggs have to try this recipe. Hard boiled eggs retain more vitamin B-12 than scrambled eggs, so go for hard boiled eggs whenever possible.

Ingredients

• Hard Boiled Eggs - 5
• Onion - 1, medium sized, cut lengthwise
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Kashmiri Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Garam masala - 2 tsp
• Egg curry masala - 1 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaves - Few
• Salt - To taste
• Oil - 2 tbsp

Method

1. Rub the turmeric powder over the boiled eggs so that the skin becomes yellow. It is optional, if you want your eggs to be white you can skip this step.
2. Prick the skin of the eggs with a fork on all sides.
3. Heat 1 tbsp of oil in a pan and shallow fry the eggs in low-medium heat till they turn golden brown. Keep aside.
4. Heat 1 tbsp of oil in a pan and add mustard seeds. Once the mustard seeds start to splutter, add cumin seeds and curry leaves. Fry for few seconds.
5. Add onion & little salt and saute till it turns golden brown.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add finely chopped tomatoes and cook till it gets mashed.
8. Add turmeric powder, chilli powder, garam masala, coriander powder, egg curry masala & salt and mix well. Cook till the oil comes out of the mixture.
9. Now add the fried eggs and mix well. Add water and cook covered for 5 minutes.
10. Serve hot with Chapathi, rice or as a side dish for biryani.

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Coconut Chicken Curry

Coconut Chicken Curry is an easy delicious South Indian recipe and forms a perfect side dish for idli, dosa, chapathi and rice. Chicken is pressure cooked along with onion tomato paste, coconut paste and Indian spices in this recipe.

Ingredients

• Chicken - 500g
• Shallots - 250g/Onion - 1, medium sized
• Tomato - 1
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Garam masala - 2 tsp
• Pepper powder - 1 tsp
• Grated coconut - 1/4 cup
• Roasted gram - 2 tbsp
• Mustard seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 2
• Curry leaves - Few
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tbsp + 1 tsp

Method

1. Heat 1 tsp of oil in a pan and add shallots/onion. Fry for a minute or till transparent. Add tomatoes and saute for 2 minutes in medium heat.
2. Cool the mixture and grind into a paste. Keep aside.
3. Grind grated coconut and roasted gram with little water into a smooth paste and keep aside.
4. Heat 2 tbsp of oil in a pressure cooker and add mustard seeds.
5. Once the mustard seeds start to splutter, add cinnamon, cloves & curry leaves and fry for few seconds.
6. Now add ginger garlic paste and stir for a while.
7. Add chicken pieces and cook till the chicken changes to white color.
8. Now add turmeric powder, chilli powder, coriander powder, garam masala, chicken masala & salt and cook till the oil oozes out of the mixture.
9. Add onion tomato paste and coconut paste into the mixture.
10. Add enough water and adjust salt to taste.
11. Pressure cook for 8 to 10 whistles and garnish with coriander leaves. Serve hot.

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Baby Corn Gravy

Baby corn gravy, a rich cashew and coconut based delicious gravy is a great side dish for pulao or any Indian bread. It is prepared using baby corn, onion tomato paste, cashew coconut paste and Indian spices.

Ingredients

• Baby corn - 20
• Onion - 1, medium sized
• Tomatoes - 2, medium sized
• Ginger garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1 tsp
• Grated coconut - 1/4 cup
• Cashewnuts - 8
• Fennel seeds - 1/2 tsp
• Cinnamon - 1 inch
• Cloves - 3
• Bay leaf - 1
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp + 1 tsp

Method

1. Cut the baby corns into 1 inch pieces and pressure cook for 3 whistles. Keep aside.
2. Soak the cashewnuts in warm water.
3. Heat 1 tsp of oil in a pan and add chopped onion. Fry till they turn transparent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Cool the mixture and grind into a paste. Keep aside.
6. Heat 1 tbsp of oil in a pan and add cinnamon, cloves and bayleaf.
7. Add the onion tomato paste & ginger garlic paste and add turmeric powder, chilli powder, coriander powder & salt and cook till the oil oozes out of the mixture.
8. Meanwhile, grind the grated coconut, soaked cashewnuts and fennel seeds into a smooth paste.
9. Now add the coconut paste into the boiling gravy and add some water.
10. Once it starts to boil, add the cooked baby corn and bring to boil.
11. Adjust salt to taste and cook for 5 minutes in medium heat.
12. Garnish with coriander leaves and serve hot with chapathi.

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Vegetable Kurma

Vegetable kurma is a healthy coconut based gravy mixed with vegetables and Indian spices. It is a great side dish for poori, chapathi or paratha.

Ingredients

• Carrot - 1 cup, chopped
• Green Beans - 1/2 cup, chopped
• Cauliflower - 5 to 6 florets
• Potato - 1, large size
• Green peas - 1/4 cup
• Onion - 1, medium sized
• Tomato - 1, large sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Grated Coconut - 1/2 cup
• Roasted gram/பொட்டுகடலை - 1 tbsp
• Cinnamon/பட்டை - 1 inch (2 pieces)
• Cloves/லவங்கம் - 2
• Cardamom/ஏலக்காய் - 1
• Fennel seeds/சோம்பு - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 1 tbsp

Method

1. Heat oil in a pressure cooker and add cinnamon.
2. Add finely chopped onions and saute until soft.
3. Add ginger garlic paste and fry for few seconds.
4. Add chopped tomatoes and cook until it gets mashed.
5. Now add turmeric powder, chilli powder, coriander powder, garam masala & salt and mix well till the raw smell goes.
6. Add all the vegetables and add water.
7. Meanwhile, grind grated coconut, roasted gram, cinnamon, cloves, cardamom and fennel seeds into a smooth paste.
8. Add this into the boiling gravy. Adjust the salt to taste and close the lid. Cook for one whistle.
9. Garnish with coriander leaves and serve hot.

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Sweet Corn Capsicum Masala

Sweet Corn Capsicum masala is an excellent side dish for chapathi or any rice varieties. It is one of the easiest and healthiest dish made with sweet corn, capsicum and spices.

Ingredients

• Sweet Corn - 2 ears
• Red Capsicum - 1/2
• Green Capsicum - 1/2
• Onion - 1, medium sized
• Tomatoes - 2 , medium sized
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander powder - 2 tbsp
• Garam masala - 1 tbsp
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil - 2 tsp

Method

1. Pressure cook sweet corn for 1 whistle, shred the kernels and keep aside.
2. Heat oil in a pan and add cinnamon and cumin seeds.
3. Add chopped onion and fry till it turns golden brown.
4. Add ginger garlic paste and saute for a minute.
5. Add chopped tomatoes and cook till it gets mashed. Add salt to speed up the cooking process.
6. Add turmeric powder, coriander powder, chilli powder and garam masala and saute well till the oil oozes out of the mixture.
7. Add cubed capsicum pieces into the mixture and sprinkle some water. Cook for 2 minutes in medium heat.
8. Add sweet corn kernels and saute well. Add water and cook for 5 minutes.
9. Adjust salt and garnish with coriander leaves.
10. Serve hot with rice or chapathi.

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Tofu Bhurji|Scrambled Tofu

Tofu or soybean curd has a low calorie count, large amounts of protein and little fat. It is also an excellent source of iron. Many don't like tofu when they first try it. Tofu can exceed the nutritional values of meats and hence a good substitute for meat for vegetarians. Tofu is a healthier alternative to paneer. You can try all the paneer dishes with tofu. Tofu bhurji/scrambled tofu is a quick and easy one such recipe. Make sure to prepare tofu before trying any tofu recipe.

Ingredients

• Tofu - 200g
• Onion - 1, medium sized
• Tomato - 1, medium sized
• Cumin seeds - 1 tsp
• Ginger paste - 1/2 tsp
• Turmeric powder - A pinch
• Chilli powder - 1/2 tsp
• Garam masala - 1/4 tsp
• Crushed peanuts - 2 tbsp
• Oil - 1 tsp
• Curry leaves - Few
• Salt - To taste

Method

1. Heat oil in a pan and add cumin seeds and curry leaves.
2. Add ginger paste and fry for few seconds.
3. Add chopped onion and fry till it becomes translucent.
4. Add chopped tomatoes and cook till it gets mashed.
5. Add all the powders and salt and mix well.
6. Now add scrambled tofu and saute well.
7. After 5 minutes, add crushed peanuts and cook for a while.
8. Serve hot with Chapathi.

Tips

- I would recommend to use soft or silken tofu in this recipe as they tend to break easily.

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Mushroom Curry|காளான் குழம்பு

Mushrooms are known as the meat of the vegetable world. They contain more protein than most vegetables and are one of the few natural sources of Vitamin D, which is essential for healthy bones and teeth. They are low in calories and have no cholesterol. The vitamin content of mushrooms is actually similar to the vitamin content found in meat.

Mushroom Curry/Kalan kuzhambu is a popular south Indian recipe and tastes good with Idli, Dosa, Chapathi and Rice.

Ingredients

• Mushroom - 450g
• Onion - 1, medium sized
• Tomato - 2, large sized
• Cinnamon - 1 inch
• Cumin seeds - 1 tsp
• Ginger garlic  paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Garam masala - 1 tbsp
• Coriander powder - 2 tbsp
• Chicken masala - 1 tbsp
• Grated coconut - 3 tbsp
• Coriander leaves - To garnish
• Salt - To taste
• Oil

Method

1. Heat oil in a pan and add chopped onions. Fry till it turns soft.
2. Add chopped tomatoes and cook till it gets mashed.
3. Add all the powders and saute well.
4. Add grated coconut and cook for 2 minutes.
5. Cool the mixture and grind it into a smooth paste.
6. Heat oil in a pressure cooker, add cinnamon and cumin seeds.
7. Add ginger garlic paste and fry for few seconds.
8. Now add the ground paste and add salt and water.
9. Once it starts to boil, add mushroom and pressure cook for 3 whistles.
10. Garnish with coriander leaves and serve hot with dosa/rice.

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