Zucchini Masala-Nivi Style

This dish is a mix of kootu and poriyal but I can assure you that you will absolutely love it.

INGREDIENTS:

Zucchini- 3 nos, cubed into small pieces
Urad dal-1 tsp
Mustard Seeds-1 tsp
Green chillies- 1 cut into pieces
Cumin seeds-1 tsp
Curry leaves-1 spring
Coconut powder- 3-4 tbsp
Asafoetida-2 puffs
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp(optional)
Salt- To taste
Cilantro- For garnish


PROCEDURE:

1. In boiling water, add turmeric powder and the cubed zucchini. Allow it to boil for 15 minutes approximately until tender
2. In a separate pan, add oil, mustard seeds, cumin seeds,urad dal, curry leaves,asafoetida and allow it to splatter.
3. Now add the boiled zucchini and stir fry.Add salt.You can add a pinch of chilli powder if you want.
4. Grind coconut powder and green chillies into a smooth paste and add it to the zucchini fry and mix until done.
5. Garnish with chopped cilantro.
6. Serve with hot rice along with any curry of your choice.Enjoy!

Vazhakkai Poriyal (Plantain Side dish)

Atlhough,this is a very popular South Indian dish and quite simple too, I still decided to blog this for my friends who are not aware of this dish. This side dish is good with any South Indian Curry with rice.

INGREDIENTS:

Vazhakkai(Plantain)- 2 nos
Green Chilies- 3 nos,slit and cut into small pieces
Red Chillies-2 nos
Onion-1/2 a medium,cubed
Curry Leaves
Mustard Seeds-1 tsp
Split Urad dal-1 tsp
Asafoetida-2 puffs

Turmeric powder-1/8 tsp
Sambar Powder-1/2 tsp
Saunf Powder-1 tsp
Salt-To Taste
Grated Coconut-1 to 2 tbsp

PROCEDURE:

1. Peel the skin of the plantain, cut into small cubes and add in boiling water. Now add a pinch of turmeric powder and chilli powder(optional) in the boiling water and boil for about 10-15 minutes until the plantain cubes are soft to touch.Drain water and keep aside.
2. In another pan,add a little bit of oil, red chillies, mustard seeds,urad dal,curry leaves,asafoetida and let it splutter. Now add the onions and green chillies and saute until golden brown.
3. Now add the sambar powder and saunf powder and mix well. Add the boiled plantain cubes and fry until you feel the raw smell of the masala is gone.
4. Turn off stove and add the grated coconut and mix well. You can add some cilantro for garnish. 
5. Serve hot with rice and curry. Yum!

Cabbage Masala

This style of cabbage is only done by grandma and I have not tried this style of cabbage at anyone else's home so far and I should say I am really proud of sharing this post. This recipe is almost similar to how we make mutton kheema back at home except that its the vegetarian version but has tonnes of flavor in it and its not the usual sad cabbage poriyal or kootu type.I made a big pan of cabbage yesterday and V finished it all within a couple of hours mostly by himself.It was a big hit at home.

INGREDIENTS:

Cabbage-1 small, chopped
Onion-1 small, chopped finely
Tomato-1 small, chopped finely
Ginger Garlic paste-1 tbsp(I use fresh for more flavor)
Green chilli-1, slit vertically or you can grind it with the ginger garlic paste.
Red chilli powder-1 tbsp or more per your spice level
Coriander seed powder-1 tsp
Garam Masala-1 tsp or more per your desire
Turmeric powder-1/2 tsp
Saunf seeds-1 tbsp
Curry leaves-5 or 6

PROCEDURE:

1. In a pan with oil, (You will need to use a little more oil than usual for more taste and flavor)add the saunf seeds,curry leaves.
2. After they splutter, add the onion,ginger-garlic and green chillies and saute till golden brown.Now add the tomatoes.You can add a tsp of tomato puree if you want for extra tartness.
3. Now add the spice powders and mix well.
4. Add the cabbage and saute till well mixed.
5. Add adequate water to allow the cabbage cook well.
6. Allow the water to completely evaporate and keep stirring now and then to ensure that you dont burn the cabbage.
7. Garnish with cilantro and turn off stove.
8. Serve with hot chapathis(yum) or rice.

You can try the same recipe with Brussel Sprouts too. It came out pretty decent.

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.

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.

Yellow Pumpkin Poriyal

INGREDIENTS:

Yellow Pumpkin-1 slice,peeled of skin and chopped into bite size cubes

Mustard seeds-1 tsp

Urad dal-1 tsp

Curry leaves-Few

Red chillies-4 or 5

Turmeric powder-1 pinch

Asafoetida-2 puffs

Salt

Shredded coconut-1 tbsp

PROCEDURE:

1. In a pan with a little bit of oil,add red chillies,mustard seeds,urad dal,asafoetida,curry leaves and let splutter.
2. Now add the cut pumpkin,add salt and turmeric powder and sprinkle little bit of water.Cover with lid and allow to cook until soft.
3. Add shredded coconut.
4. Serve with rice or chapathis.

Baby Eggplant/Drumstick masala

INGREDIENTS:

Baby Eggplant-6 nos,slit into four

Onion-1 small chopped

Tomato-1 small chopped

Garlic-2 pods chopped

Coconut-A handful

Saunf-1 tbsp

Mustard seeds-1 tsp

Urad dal split-1 tsp

Chilli powder,Turmeric Powder,Danya powder- To taste

Curry Leaves,Cilantro-For garnish

PROCEDURE:

1. In a pan ,add oil, mustard seeds,urad dal and curry leaves and let splutter.
2. Add the chopped onions,tomato and garlic and allow to cook.
3. Add the baby eggplant and keep frying until well done by closing lid.
4. Add the masala.
5. Grind coconut with saunf to a smooth paste.
6. After the baby eggplant is well cooked, Add the coconut-saunf mixture.
7. Once the masala is cooked,turn off stove and add cilantro for garnish.
8. Serve with rice or chapathis.

Note:

You can substitute eggplant for drumstick. You will have to cook drum stick separately in water.

Three Bean Salad

This is a quick snack if you have canned beans in your pantry. I have tried it with 3 different beans. This can be tried with other beans too.
Ingredients:
Garbanzo beans - 1 can
Red kidney beans - 1 can
Pinto beans - 1 can
Onion - 1 medium sized (finely chopped)
Tomatoes - 1-2 (finely chopped)
Green chillies - 3-4 (slit lengthwise)
Lemon juice - 1-2 tbp
Grated carrot (optional)
Cilantro for garnishing
Oil for seasoning
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Turmeric powder - 1/2 tsp
Dhania powder - 1/2 tsp
Jeera powder 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/4 - 1/2 tsp (according to taste)
salt as per the taste

Procedure:

Put oil in a wok and put mustard and jeera seeds and let them splatter. Then add chopped onions and green chillies and fry till golden brown. Then add all dry powders and stir for 2 mins. Then add chopped tomatoes and cook for another 5-10 mins stirring in between. Drain all 3 beans, run under cold water and add them to the onion tomatoes mixture. Cook for 5-10 mins covered stirring in between. Once done add lemon juice and garnish with cilantro and grated carrot.
Enjoy this as an evening snack!

Potato Radish Fry

INGREDIENTS:

Baby Red Radish-10 sliced thin

Baby potatoes-6

Onion-1 medium chopped

Curry leaves

Cumin seeds,Mustard seeds-1/2 tsp each

Asafoetida powder-few puffs

Turmeric powder,Coriander seeds powder,Chilli powder

Cilantro-For garnish

PROCEDURE:

1,Pressure cook baby potatoes for one whistle and peel.

2,In a pan, season cumin seeds, mustard seeds,asafoetida,curry leaves.

3,Add onions and radish and saute well.

4,Add salt,all the masala powders and then add potatoes.

5,Do not add water ever.

6,Fry till crisp and garnish with cilantro.

Dum Aloo

Ingredients:

Baby Potatoes- 1 bag

Onion-1 large-grated

Tomato-2 -grated

Ginger garlic paste- 1 tbsp

Yogurt-1 cup

Green chilli-1

Cumin seeds- 1 tsp

Turmeric Powder, Coriander seeds powder, Red chilli powder, Saunf powder, Garam masala

Procedure:

1.Pressure cook baby potatoes for one whistle. Peel potatoes and fry them until done.

2. In a separate pan, add oil and then cumin seeds, the grated onion, green chillies, ginger garlic paste until raw smell is gone.

3.Now add tomato grated or tomato puree to this mixture. Mix well.

4.Add all the spices.Now add the yogurt and mix well.

5.Add the potatoes and toss with the masala.

6.Garnish with cilantro and half and half and serve hot.

Besan Ki Mirch (Peppers with Chick Pea flour)

Besan Ki Mirch is one of those "always in the fridge to go with daal roti" dishes. It goes great with any daal, any type of watery sabji, aalan ka saag (will post recipe soon), parantha's, poori's etc.

You'll need:
1) Peppers chopped - Use Bell peppers if you want to stay low on the spice quotient, If you like it spicy, use your pepper of choice. I absolutely love it with Anaheim peppers. Use 1 bell pepper, or two Anaheim peppers for this recipe. (Scale it if you want to use more)
2) Besan - Chick Pea Flour - 3 Tbsp
3) Oil - 1.5 Tbsp
4) Jeera - Cumin seeds - 1tsp
5) Red Chilli Powder - 1-2 tsp (depending on how spicy you want it)
6) Dhaniya Powder (Dry Coriander seed powdered) - 3 tsp
7) Haldi (Turmeric) - A pinch
8) Hing (Asafoetida) - A pinch
9) Saunf Powder (Fennel seeds powder) - 1 tsp
10) Salt to taste
11) Amchoor (Dry Mango powder) - 1tsp

Heat oil in a pan on medium heat, add hing and jeera. Then add the besan. You have to make sure there is enough oil to cook the besan. If things look too dry, add a little more oil. Trust me, skimping on oil while making Rajasthani dishes is not a good idea.
Stir continuously. Once the besan starts cooking, it burns very easily.

Roast the besan until it is fragrant and it changes to a light brown color.
Now add all the dry spices - chilli, amchoor, dhaniya powder, haldi, and saunf. Keep stirring until the spices are well incorporated into the besan.

Turn down the heat to the lowest you can manage.

Add the chopper peppers and salt. Stir to coat the peppers well with the besan.
Cover and cook.

Keep stirring occasionally.

The peppers take about 10-15 mins to cook on low heat.
Once cooked (should be soft) you are done. Enjoy!

Saagu

Saagu is a vegetable curry sort of gravy. In Bangalore, it is commonly served with Set Dosa or Rava Idli or sometimes even with Poori's.

It is a great way to get your daily serving of vegetables when having dosa or rava idli instead of just the daily serving of potatoes ;-) It's one of the few south-Indian dishes that my hubby will gobble up and ask for more.

Here goes:
A few things:
- All vegetables are chopped small.. maybe a 1cmX1cm cube size
- All vegetables shopped to the same size will ensure that things cook evenly.
- 1/2 onion chopped
- 1 cup chopped carrots
- 1 cup chopped Chayote squash (Seeme badnekai in Kannada)
- 1 cup chopped potatoes
- 1 cup chopped bell peppers
- 1 cup chopped green beans / 1 cup chopped yellow squash/ 1 cup chopped zucchini
- 1 cup peas.
- 1 inch piece whole cinnamon
- 1.5 tbsp whole coriander seeds
- 2 cloves
- 2 black pepper corns
- 1 tsp poppy seeds (optional)
- 1/4 cup fresh/frozen coconut(you could add more if you like it very coconut-y)
- 2 tbsp roasted channa daal (dalia)
- 2-3 green chillies (I say, more the merrier- if you can handle it)
- 1 inch piece of ginger
- Tamarind (paste or whole). I use whole tamarind, and end up taking a ball of inch diameter
For seasoning:
- 1 tbsp oil
- Black mustard seeds - 1tsp
- curry leaves - 10
- Asafoetida (optional) - a pinch

You can add almost any vegetable, I just make sure I add potatoes, 1 squash of any kind, peas, and bell peppers, the rest - feel free to substitute with whatever you want. - Its a great way of getting rid of that stray carrot or squash lurking at the back of your crisper.

Pressure cook all vegetables (except onion) with salt and a pinch of turmeric. 1 whistle is usually enough, remember, we are making saagu and not pav bhaji. On the bright side, if you do end up over cooking the vegetables to a mush.. there is always pav bhaji!


Now for the curry paste:

Dry roast the cinnamon, cloves, poppy seeds, pepper corns and whole coriander seeds until they are fragrant. Cool down.
Grind, coconut, green chillies, ginger, tamarind and roasted channa daal and the roasted spices with enough water to create a paste.

This curry paste will give you a green curry. Some people make a red curry. They use dried red chillies instead of green chillies. If you want to go that route, roast the red chillies with the rest of the dry spices. I think about 5 red chillies should be enough. Also, skip the dalia (roasted channa dal). Instead, roast about 2 tsbp of raw split channa daal until it starts turning brown, and grind this along with the rest of the ingredients.

Once the paste is ready and the vegetables are cooked, we are ready to bring it all together.

- Heat 1 tsbp oil in a pan. Once the oil is hot, add asafoetida, mustard seeds, curry leaves.
- Add onions and cook until transparent.
- Then add the curry paste and heat it for a couple of minute stirring constantly.
- Now add the cooked vegetable.
- Add water if needed to bring it to a curry consistency.
- Now let this boil for 5-10 mins on low heat to allow the tamarind to cook and the flavors to blend.

When one, garnish with fresh chopped cilantro.

Enjoy with dosa, set dosa, rava idli, poori or roti's.

Rajasthani Bharwan Bhindi (Stuffed Okra)

I have eaten and relished this dish on several occasions, but tried it out for the first time last week. Turned out to be very simple and pretty good.

Without further ado, here is the recipe:

What you'll need:
Fresh Okra - 1Kg
Besan (Roasted black-chickpea flour) - 3Tbsp
Oil - 3Tbsp + 2Tbsp
Kalongi (Onion Seeds) - 1tsp + 1tsp
Red Chilli Powder - 2 tsp (or more depending how spicy you want it)
Coriander Seed Powder - 4 tsp
Amchoor (Dry Mango Powder) - 1 tsp
Saunf Powder (Fennel Seed powder) - 2 tsp
Salt to taste

And here's how you make it:
- Heat 3 tbsp oil in a pan, when hot (not smoking), add onion seeds, and then the besan. Continue stirring until the besan is fragrant and changes color. Add the rest of the spices (chili powder, coriander powder, amchoor, saunf, salt) and stir well and roast for a minute more. - This roasted goodness will be the stuffing.
- While the stuffing cools, snip off ends of Okra. Slit the Okra (not into two pieces, just a slit so you can stuff it).
- Now stuff each okra making sure that the stuffing is divided as evenly as possible amongst the Okra.
- Heat a pan, add 2 tbsp of oil, add 1 tsp of onion seeds and all the stuffed Okra.
- Toss well so that all okra pieces are coated with oil.
- Cover the pan and lower heat (I lower it to 2-3). Let the Okra cook for about 10 mins. Stir occasionally.
- Check if the Okra is soft - it should be cooked by now. If not, cook longer until soft and cooked.
- Once cooked, uncover pan, and let Okra roast on low heat. stir occasionally to ensure all side get crisp.

- Thats about it. The longer you roast, the crispier it gets.

Enjoy. Do let me know how it turned out if you try it.

Mughalai Potatoes

Ingredients:

Baby potatoes- 1 packet
Onions-1.5 big onions,sliced thinly
Green chillies- 3-4 slit
Ginger garlic paste- 1 tbsp
Yogurt- Enough to make a light gravy
Turmeric powder,danya powder,cumin powder, chilli powder and garam masala for taste
Cilantro for garnish

Procedure:

1. Boil the potatoes lightly for one whistle in pressure cooker
2. Peel the skin and deep fry them and set aside
3. In a pan with oil,add the sliced onions,green chillies,ginger garlic paste and saute well.
4. Once done add the curry powders and mix the fried potatoes.
5. Switch off the stove and add yogurt and mix well for the consistency of gravy you would like.
6. Garnish with cilantro. You can also fry cashewnuts if you want.

Serve hot with chapathis, parathas or rice.

Pepper Mushroom

For people who love mushrooms in anyway,here is one you will really enjoy if made right.

INGREDIENTS:

Onion- 1 Medium or big sliced..
Mushroom- 1 box bought in King Soopers
Ginger garlic paste- 1 tsp
Garlic- 2 cloves minced fine(people who dont like it,can skip)
Curry leaves adds good taste- 1 bunch
Turmeric powder, Chilli powder, Danya powder, Garam Masala,Pepper powder, Salt
Cilantro to garnish

PROCEDURE:

1. In a pan,heat oil and add sliced onions and minced garlic till golden brown and curry leaves.Add ginger garlic paste.
2.Add Sliced mushrooms along with onions and add turmeric powder, danya powder, chilli powder and fry well. Do not add salt till end to avoid mushrooms giving out water too much.
3. After sauteeing for a 10-15 mins and the mushrooms looks well done, add pepper powder,garam masala powder,salt and sautee for 5 more minutes.
4.Add cilantro for garnish and switch off. Simple but yumm.