Kadai Vegetables

INGREDIENTS:

Baby Carrots-5 nos cut into small pieces
Green bell pepper-1 small,cubed into small pieces
Mushroom-1/2 cup,cubed into small pieces
Cauliflower-1/2 cup
Green beans- 1/2 cup,cut into small pieces
Onion- 1/2 big
Onion-1 small,chopped into course pieces.
Green chillies-3 or 4 nos
Tomato paste-1 tbsp
Ginger garlic paste-1 tbsp
Sour cream-1/4 cup
Kasoori Methi-1 tsp
Turmeric powder,cumin seeds powder,chilli powder,fennel seeds powder,dry coriander seeds powder,Garam masala-According to taste

PROCEDURE:

1. Boil all the vegetables in water separately except green bell pepper and mushrooms.
2. Soak 1/2 the onion in the hot water to remove the strong raw smell.
3. Remove the onion from the hot water and chop into fine paste with green chillies in a chopper.
4. In a separate pan,add oil,add the onions,green peppers and mushroom and allow to cook.
5. Now add the onion/green chilli paste and allow cook well.
6. Add the tomato paste.
7. Add some yogurt,all masala powders and kasoori methi and mix well.
8. Now add the boiled vegetables and add some left over hot water.
9. Allow the water to evaporate and become a dry sabzi.Turn off stove.
10. Garnish with cilantro.Serve hot with chapathis/naan/rice.

Aviyal

This is a very famous Kerala dish but made in Tamil Nadu as well quite often.

INGREDIENTS:

1. Carrots-1 big,cubed
2. Plantain-1 big,peeled and cubed
3. Drum stick-1 cubed
4. Cauliflower-Some pieces
5. Green beans-3 cubed
6. Butter beans or Soy beans- A handful
7. Cayote squash-1 small,cubed
8. Pumpkin-A few pieces,cubed
9. Yam or Potatoes-1 small, cubed
10. Raw Mango(if available)-1 side,cut into smaller pieces.
11. Coconut oil
12. Red chilli powder,Coriander seeds powder,Turmeric powder-1 tsp each

GRIND TO PASTE:

1. Coconut powder-1/2 cup
2. Yogurt or sour cream- 1 cup
3. Green chillies-3 serrano 
4. Cumin seeds-1 tsp

PROCEDURE:

1. In a pot filled with water,add some turmeric powder and all the vegetables and allow to cook till tender but not mushy.Drain and keep aside.
2. In a bigger pan,add coconut oil,add the vegetables,salt and masala powders and mix. 
3. Now add the ground paste.
4. Add the yogurt, mix once and switch off stove. Garnish with cilantro.
5. Serve with chapathis,rice,dosas,anything you like.

Note: You dont have to necessarily add all the vegetables.A few from the list is good enough.Raw mango gives a good twist for sure.

Thakkali Kurma(Tomato Kurma)

This dish literally takes not more than 15 minutes to make and you can eat with idlies/dosas/chapathis.

Ingredients:

1.Tomatoes-4 nos

2.Onions-1 small sliced

3.Turmeric powder-1/8 tsp

4.Sambar Powder-1 tbsp

5.Garam masala-1 tsp

6.Ginger garlic paste-1 tsp or more as per your taste

7.Curry leaves &  Cilantro-For garnish
8.Cumin seeds

To grind into a paste:

1.Coconut-1 tbsp

2.Sombu/Saunf/Fennel seeds-1/2 tbsp

Procedure:

1. In a pan, add oil,cumin seeds,onions,curry leaves,ginger garlic paste and saute till well done.Now add the tomatoes, masala powders and some water and allow to boil well and make sure the tomatoes are cooked well.
2. After the onion/tomato mixture has cooked well, add the ground paste and allow to come to a boil.
3. Turn off the stove and add cilantro.
4. Serve hot with idlies/dosas/chapathis. Yummo!

Ghee rice

A simple and very elegant rice dish that goes well with Kurma,Sodhi,Kadappa,Channa or Rajma.

INGREDIENTS:

1.Basmati rice-1 cup
2.Coconut milk-Canned-1 cup
3.Water-1.5 cups
4.Onion-1 small, sliced thin
5.Green chillies(Serreno peppers)-2 slit
6.Cumin seeds-1 tsp
7.Ginger-garlic paste-1 tbsp
8.Mint leaves-optional.
9.Cilantro-For garnish.
10.Raisins and cashewnuts- For garnish,optional.
11.Ghee-Ofcourse ,since this is called ghee rice-2 tbsp.
12.Cloves-4 nos
13.Bay leaf-1 no
14.Cinnamon stick-1 small

PROCEDURE:

1. In a pan,add oil with ghee, add cloves,bay leaf,cinnamon stick,cumin seeds,ginger-garlic paste and let splatter.
2. Add onions,green chillies and saute the rice along with this mixture.
3. Add some salt and extra garam masala(if you like more spice flavors).
4. Move this mixture to a rice cooker and add the coconut milk and water. I add some saffron for extra fragrance.
5. After rice is cooked well,add mint leaves and cilantro leaves for garnish.
6. Saute some cashews,raisins(optional,if you like some sweetness,generally we dont use it at home) in ghee and add to the rice and mix well.
7. Serve hot with the curries mentioned above.

Note: Some people add peas but to me this changes the dish and makes it look like pulao.So I like to leave some dishes original and simple.

Eggplant Gojju/chutney

This is one of the dishes that everyone likes in our family.In particular, my Father-in-law is a big fan of this dish. Its really awesome with hot and soft idlies and also goes well with crispy dosas too. The jaggery gives a twist to this dish.


INGREDIENTS:

Baby eggplant-5 nos or Big Eggplant-1 no cubed
Onion-1 small,chopped fine
Tomato-2 small,chopped fine
Green chillies-3 slit
Garlic(optional)-1 pod,chopped fine or smashed well
Tamarind paste-1 blob
Jaggery-1 small bit
Sambar powder-1 tbsp
Turmeric powder-1 tsp
Asafoetida-1 puff
Curry leaves,Mustard seeds,split urad dal-For tempering
Cilantro-For garnish.

Procedure:

1. In a pressure cooker,add some oil, fry onions,tomatoes,eggplant,green chillies and then add some water enough to immerse the entire mixture.
2. Keep the whistle for 2-3 whistles depending on your pressure cooker.
3. After the pressure has subsided. Open the cooker.Add the tamarind paste and some jaggery and let boil.
4. Now in a separate pan,add oil,mustard seeds,urad dal,curry leaves,asafoetida.Add the turmeric powder,sambar powder and salt and mix it with the ingredients in the pressure cooker.Allow to come to a boil.This gojju/chutney is supposed to be a little thick. You can add water accordingly.Do not make it too watery.
5. Serve hot with idlies or dosas.

Green Peas Masala

INGREDIENTS:

Frozen Green Peas-1 small packet

Onion-1 medium,chopped finely

Tomatoes-2 small chopped finely

Garlic-1 nos,chopped finely(optional)

Coconut-2 tbsp

Green chillies-3 slit

Cumin seeds and curry leaves for tempering.

Red chilli powder,Coriander powder,turmeric powder,Garam masala

PROCEDURE:

1. In a pan with little oil,temper cumin seeds,curry leaves.
2. Add the onions,garlic and sautee till golden. Add tomatoes and cook till done.
3. Now add the green peas and all the masala powders and pour little water to allow the peas to cook well.
4. Add cilantro,coconut powder and turn off stove after the peas are well cooked.
5. Serve with chapathis,dosas or even rice as a side dish.