Alu palak majjige huli

Majjige huli is a traditional dish, a kind of sambar made without toor dal. Sour curds are used to get the sour tangy taste. It can be made using pumpkin and greens. More popular version is made using pumpkins or mangalore cucumber.

I once had this really different majjige  huli made from potato and palak (spinach). It tasted really good and the combination was awesome. I had been planning to make it at home since the day i had it, but somehow the time had not come.. One fine day when i almost ran out of veggies stock in my fridge, except potatoes i remembered i had to try this. I got a bunch of fresh palak leaves after dropping my son at school.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4


Ingredients: 

1. Potatoes 4-5
2. Palak leaves a bunch
3. Grated fresh coconut 1/2 cup
4. Jeera seeds 1tbsp
5. Ginger a little
6. Salt
7. Oil
8. Turmeric 1/2tsp
9. Coriander leaves a little
10. Green chillies 8-10 (depending upon their hotness)
11. Mustard seeds 1tsp
12. Dry red chillies 2nos
13. Chana dal 1.5 tbsp
14. Rice 1/2tbsp
15. Water
16. Sour curds 1 cup

Method:

1. Wash the palak thoroughly, chop them and keep aside. Cut the potatoes into cubes.
2. Soak the chana dal and rice for about 1/2 hour.
3. Cook the potatoes first, when half done add the palak (palak cooks early)
4. Grind coconut with ginger, green chillies, jeera seeds, coriander leaves, soaked chana dal, rice and turmeric powder to a fine paste. Make sure its not too watery.
5. Add this to the cooked alu and palak. Mix well.
6. Add salt and let it cook for about 3-4 minutes.
7. Now add the sour curds, and a little water if its too thick, mix well.
8. Let it cook for about 4-5 minutes on low flame.
9. Make seasoning of mustard seeds and dry red chillies.
10. Serve hot with rice.. Tastes best when had with puliogare.

Stuffed brinjal (Badanekyi tumbugayi)

Making stuffed brinjals for chapathi is definitely a weekend plan or something for the night dinner, when people at home can relish it with more time and for those who cook it as well. It's a little lengthier process, but the result is a yummy dish.

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients: 

1. 3/4kg of purple brinjals (small ones)
2. Mustard seeds 1tsp
3. Jeera seeds 1tsp
4. Poppy seeds 1/2tsp
5. Dry grated coconut 1/2 cup
6. Dry red chillies (guntur and byadagi) 5 each
7. Pepper corns 5-6
8. Methi seeds 1/4tsp
9. Chana dal 1tsp
10. urad dal 1tsp
11. Dhania seeds 1.5tsp
12. Water
13. Salt
14. Oil
15. Tamarind about a lemon's size



Method: 

1. Wash the brinjals and cut their crown, slit them into 4 (not fully)
2. In a kadhai heat 1tsp of oil and roast methi seeds, pepper corns, poppy seeds, chana dal, urad dal, jeera sseds and dhania seeds. Also the dry red chillies.
3. Grind them with dry grated coconut to a powder (don't add water)
4. Now fill some of this powder into the slit brinjals.
5. Heat about 4tbsp of oil in a kadhai and make seasoning of mustard seeds.
6. Add the stuffed brinjals, a liitle water, cover and cook till they turn tender.
7. Then add the ground powder, salt and squeeze the tamarind juice.
8. Mix well, add some more of the powder, water to required consistency and cook for about 4-5 minutes on low flame.

You can substitute groundnut powder in place of poppy seeds, taste will however differ a little.

9. Serve hot with chapathi/jolada rotti.

Brinjal (badanekeyi) gojju

There are a lot of people who don't like eating brinjals, especially the purple ones, since they think it sour, but when the gravy is made this way i guess many people can't even guess its brinjals.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients: 

1. Purple brinjals 1/2kg
2. Onions 3-4
3. Green chillies 5-6
4. Curry leaves a few
5. Oil
6. Salt
7. Tamarind a lemon's size
8. Rasam powder 1 to 1.5tbsp
9. Coriander leaves a little
10. Grated coconut 1/4 cup
11. Water
12. Turmeric powder 1tsp
13. Mustard seeds 1tsp
14. Jaggery 2tbsp

Method: 

1. Wash the brinjals, and slit thiem into half. Cook them in pressure cooker up to 2 whistles and let the cooker cool.
2. In the meanwhile, chop onions and keep aside.
3. Heat oil in a kadhai and make seasoning of mustard seeds, green chillies and curry leaves.
4. Add onions, turmeric powder and saute till onions turn golden.
5. Now add the cooked brinjals, rasam powder (add the required quantity of rasam powder depending upon the hotness of the powder)
6. Add water if required and bring it to a boil. Add salt and mix well.
7. Now squeeze the juice of tamarind and mix well. Add jaggery and mix. Let it melt.
8. Cook for about 3-4 minutes.
9. Add grated coconut, garnish with coriander leaves and serve with chapathi/rice.

Heerekayi (ridge gourd) keepuli

This one's a superhit with our family, my hubby's granny who happens to be devarayasamudram iyer makes this dish to soo much perfection and sooo yummy that when made at home we store in the fridge for about 2-3 days and relish it along with rice, chapathi and dosa.

This is the recipe for the one made with heerekayi (ridge gourd), it can be made with greens as well (but make sure you dont use methi leaves).


Preparation time: 5 minutes
Cooking time: 20-25 minutes
Serves: 7

Ingredients:

1. Heerekayi (ridge gourd) 1 big
2. Grated fresh coconut 1/2 cup
3. Dry red chillies (byadagi and guntur) 5 each
4. Tamarind about a lemons size
5. Jaggery 2.5tbsp
6. Salt
7. Oil
8. Mustard seeds 1tsp
9. Jeera seeds 1tbsp

Method:

1. Wash the heerekayi and scrape its skin a little.
2. In a pressure cooker add the heerekayi, coconut, jeera seeds, tamarind and dry red chillies and cook it for upto 3 whistles.
3. Once the cooker is cooled, transfer the ingredients to a plate and let them cool.

4. Later grind them in a mixer to a fine paste.
5. Transfer to a cooking vessel and keep it on the stove on low flame.
6. let it boil for about 2-3 minutes. Add salt and jaggery at this stage, mix well and let it simmer.
7. Finally heat oil in a kadhai and make seasoning of mustard seeds and dry red chillies.
8. Serve hot with rice, chapathi or dosa.

Brinjal, potato and hithkida avarekalu hulithovve

This my 101st post and it had to be something unique, and after a brief spell of disappearance i want to give you foodies an absolute delight and something not made at all households. My mother in law's special recipe and it definitely is my hubby's as well. And i'm very much sure that most of you will also love it. 

Hithkida avarekalu can be made my soaking avarekalu in water for about 7-8 hours and then removing their skin from the seeds. You can sprout this as well.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

1. Hithkida avarekalu 200gms
2. White brinjals 3-4nos
3. Potatoes 2-3nos
4. Toor dal 1 cup
5. Bisi bele bhath powder 3-4tsp
6. Oil 2tsp
7. Mustard seeds 1tsp
8. Salt
9. Tamarind a lemon size
10. Curry leaves a few
11. Water
12. Fresh grated coconut 1/4 cup
13. Dry coconut 1/4 cup


Method:

1. Cook the avarekalu along with potatoes and toor dal in a pressure cooker.
2. Slit the brinjals lengthwise and cook them as well.
3. Once done mix both in a vessel and add 3tsp's of bisi bele bhath powder and salt to taste and cook them till raw smell of the powder is gone.
4. Now squeeze the tamarind pulp and cook for 2-3 minutes.
5. Grind the fresh and dry coconut along with 1tsp of bisi bele bhath powder. Add the grind paste to the gravy.
6. Let it simmer for about 4-5 minutes.
7. Heat oil and make seasoning of mustard seeds and curry leaves.
8. Serve hot with chapathi, dosa or even rice.

Palak avarekalu gravy

Like i mentioned in my earlier post avarekalu becomes a form of staple food in Karnataka households during the months of December to February, various dishes are prepared from the kalu almost on a daily basis.
Here's one of my trials based on my hubby's recommendation after he had eaten something similar in his office cafeteria.

Preparation time: 10 minutes
Cooking time: 20 mins
Serves: 4

Ingredients:

1. Palak 2 bunches
2. Avarekalu 250gms
3. Onions 3 nos
4. Tomatoes 2 nos
5. Cinnamon stick about an inch
6. Green chillies 7-8
7. Salt
8. Oil 2tsp
9. Jeera seeds 1tsp
10. Garlic 5-6 pieces
11. Fresh cream 1tbsp (optional)

Method:

1. Wash the palak leaves thoroughly and cut them into half.
2. Now cook the palak leaves, onions cut into half, tomatoes cut into halves as well along with cinnamon stick, green chillies and garlic.
3. In the meanwhile, cook the avarekalu with a little salt till tender.
4. Once the palak is cooked, shift them into a big plate and let it cool.
5. Now grind all the ingredients together to a smooth paste.
6. Heat oil in a kadhai and make seasoning of jeera seeds.
7. Add the ground paste and cooked avarekalu and mix well.
8. Add salt and blend well.
9. Garnish with fresh cream (optional) and serve hot with poori/chapathi.

Dumdaar dum aloo

Baby potatoes, I always like making something with them and recently i spotted them at a local Reliance Fresh store so that very night i bought them i had to prepare Dum aloo. I gave it a little bit of my twist to it from the regular one.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4


Ingredients:

1. Baby potatoes 1/2kg
2. Tomatoes 3-4
3. Green chillies 2-3
4. Dry red chillies 3-4
5. Saunf 1/2tsp
6. Dhania powder 1tsp
7. Jeera seeds 1tsp
8. Ginger garlic paste 1tbsp
9. Coconut shreeded 2tbsp
10. Salt
11. Cardamom 2 pods
12. Cloves 3-4 pods
13. Cinnamon stick 1inch
14. Pepper corns 4-5 corns
15. Poppy seeds 1tsp
16. Oil
17. Water
18. Coriander leaves


Method: 

1. Wash the baby potatoes well and poke them with fork and pressure cook with a little bit of salt.
2. Grind tomatoes, cinnamon stick, cardamom pods, clove pods, pepper, coconut, saunf, green chillies and dry red chillies and poppy seeds to a fine paste.
3. Heat oil in a kadhai and add jeera seeds once they splutter add ginger garlic paste and saute.
4. Now add the grind paste and let it cook till raw smell disappears.
5. Once done add dhania powder and mix well.
6. Now add the peeled and cooked baby potatoes, salt (be careful if you've already added salt while cooking potatoes) and mix well. Add water if required.
7. Close the kadhai and let it cook for about 3-4 minutes. keep stirring in  between.
8. Garnish with corainder leaves and serve hot with chapathi or parantha.

My style bhindi masala

Its dinner time and i often think what shall i cook along with chapathi's so that my hubby's taste buds say yummy yummy all the time and in this process one night I found bhindi's laying in the fridge.. Took them out give them a nice was and cut them vertically, in a slant position..

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

1. Bhindi (lady's finger) 1/2kg
2. Onions 2
3. Green chillies 2
4. Dry red chillies 5-6
5. Poppy seeds 1/2tsp
6. Cashews 7-8
7. Cinnamon 1 inch
8. Garam masala powder 1tsp
9. Amchur powder 1tsp
10. Dhania powder 1tsp
11. Tomatoes 2
12. Oil 5-6tbsp
13. Mustard seeds 1/2tsp
14. Jeera seeds 1tsp
15. Salt to taste

Method:

1. Wash the bhindi's and slit them horizontally or in a slant position.
2. Heat 5tbsp of oil in a kashai and fry the bhindi's (but dont make them moist). Keep it aside
3. Now grind onions, tomatoes, poppy seeds, cinnamon and cashews along with dry red chillies to a fine paste.
4. To the remaining oil add mustard seeds, jeera seeds, let them splutter. Now add the slit green chillies and add the ground paste.
5. Saute for a while and add garam masala, amchur powder, dhania powder and mix well.
6. Mix in the fried bhindi so that they blend well.
7. Add salt and cook for about 2-3 minutes.
8. You may add water t your required consistency.
9. Serve hot with chapathi's or roti's.

Mixed Vegetable sagu

Sagu.. the side dish, the name of which is synonymous along with puri and chapathi promises to be one tasty delight east to make and healthy to eat.


Preparation time: 20-25 minutes
Cooking time: 35-40 minutes
Serves: 7 people


Ingredients: 

1. Veggies [I took 200gms each of carrots, beans, potatoes, chow chow (seeme badanekai) and green peas]
2. Onions 3
3. Tomatoes 2
4. Green chillies 9-10
5. Coriander leaves
6. Fresh grated coconut 1/2 cup
7. Ginger 1 inch
8. Garlic (optional) 4-5 pods
9. Mustard seeds 1tsp
10. Salt
11. Water
12. Jeera seeds 1tsp
13. Poppy seeds 1tsp

Method: 

1. Cut the veggies into small cubes and wash them well and cook.
2. Grind green chillies, ginger, garlic, jeera seeds, 1 onion, 2 tomatoes, corinader leaves along with fresh grated coconut and poppy seeds to a fine paste.
3. Slit the remaining onions and cook them along with veggies.
4. Once vegetables are cooked add the ground paste to them and mix well.
5. Let it boil until raw smell disappears.
6. Finally make seasoning of mustard seeds, garnish with coriander leaves and serve hot with puri or chapathi.


Variation: You can add about 1/2 inch cinnamon stick and about 2-3 pods of cloves as well for grinding for that extra taste.

Green Grapes gojju

I just love the way caterers make this yummy pineapple gojju at south Indian especially weddings in Karnataka.. My hubby's granny knew how to make the same type gojju.. and lo i learnt it from her in a jiffy. But one most amazing this is it can be made even from grapes (green grapes), the seedless ones though. It has the same taste as pineapple and is less messy and very easy as well.


Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Green grapes (seedless and not too sour) 3/4 kg
2. Dhania seeds a handful
3. Urad dal a handful
4. Pepper corns 3-4
5. Dry red chillies (Guntur 4-5 and byadagi 3)
6. Jeera seeds 1tbsp
7. Mustard seeds 1tsp
8. Oil
9. Grated dry coconut 1/2 cup
10. Salt
11. Jaggery a small lemon's size


Method: 

1. Remove the grapes from stem and wash them thoroughly with salt water and once with clear running water.
2. Cut them into half and keep aside.
3. Roast Dhania seeds, urad dal, pepper corns, jeera seeds and red chillies with 1tsp of ghee.
4. Grind the roasted dhania seeds, urad dal. jeera seeds, pepper corns and red chillies with grated dry coconut and a little water. Add some sour grapes while grinding so that it makes up for the sour element.
5. Heat oil in a kadhai and make seasoning of mustard seeds and 2 dry red chillies.
6. Add the cut grapes and cook with some water till they lose colour and turn soft. It happens very quickly though.
7. Now add the ground paste, salt and let it boil till raw smell disappears.
8. Once done add the jaggery and boil again.
9. Keep stirring in between and add water to the required consistency.


Serve hot or cold with chapathi and rice. Enjoy the sweet and tangy taste..

Super healthy veggy curry

This curry i made was on an experimental basis.. Learnt it after watching on a very famous cookery show called "Bombat Bhojana"..


Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients:

1. Vegetables ( I took 200gms each of carrots, potatoes, beans and 1 capsicum) You can also add cauliflower or any other veggies of your choice.
2. Green peas 200gms
3. Fresh methi leaves 3/4 bunch
4. Green chillies 3
5. Garam masala powder 1tbsp
6. Dhania jeera powder 1tbsp each
7. Vangi bhath powder 2tbsp
8. Coriander leaves
9. Salt
10. Oil
11. Mustard seeds 1tsp
12. Onions 4
13. Tomatoes 4-5
14. Poppy seeds 1tbsp
15. Coconut 1/4 cup

Method:

1. Chop the vegetables into cubes, cook them and keep aside.
2. Wash the methi leaves and chop them as well along with onions and tomatoes.
3. Heat oil and make seasoning of mustard seeds and green chillies. Add onions and saute till golden brown.
4. Add garam masala, dhania and jeera powder and mix well.
5. Once done add tomatoes and cook till tender.
6. Add in the chopped methi leaves and cook till they turn soft.
7. Mix in the cooked vegetables, add vangi bhath powder and salt. Give it a nice mix and let it boil till raw smell disappears.
8. Grind the coconut and poppy seeds and add it as well.
9. Let it boil for about 3-4 minutes.
10. Garnish with fresh coriander leaves and serve with chapathi, puri or even rice.

Aloo methi

I use methi leaves in my cooking regulalry, at least twice a week, so this time I made aloo methi for breakfast along with chapathi.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 7


Ingredients: 

1. Potatoes 5
2. Methi leaves 1 bunch
3. Vangi bhath powder 4 tbsp
4. Green chillies 4-5
5. Onions 2
6. Tomatoes 3
7. Coriander leaves
8. Jeera seeds 1tsp
9. Mustard seeds 1tsp
10. Water
11. Salt
12. Sugar 1tbsp
13. Oil
14. Dry red chillies 3


Method: 

1. Cut potatoes into small cubes and keep aside. Wash the methi leaves and cut them as well.
2. Heat oil in a kadhai and make seasoning of dry red chillies and mustard seeds.
3. Now add the potatoes and about half glass of water and let them cook.
4. Once done add the methi leaves as well and cook for about 3-5 minutes.
5. Grind tomatoes, onions, green chillies, jeera seeds along with vangi bhath powder and coriander leaves. Add water while grinding.
6. Add this ground paste to the cooked potatoes and methi leaves and mix well. Add water to the required consistency.
7. Add salt, sugar and let it boil for about 5-6 minutes till raw smell disappears.

Serve hot with chapathi, poori or even rice.

Spring Onion curry

Spring onions... veggies Chinese use very regularly. But Indians also use them of late daily in their kitchens. I happened to find them fresh and green at my vegetable vendor's store and picked them p instantly since i love the flavour it emits.. One more reason is that hubby loves the curry i make out of it.. so nothing could have stopped me.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Spring onions 1.5 bunch
2. Tomatoes 3
3. Water
4. Salt
5. Coconut grated 1 cup
6. Green chillies 5
7. Sambar/rasam powder 3 tbsp
8. Jaggery a small lemon's size
9. Tamarind a small lemon's size (only if you're not using tomatoes)
10. Oil
12. Mustard seeds 1tsp


Method:

1. Cut the green's of spring onions and wash them thoroughly. Cut the tomatoes as well.
2. Heat oil in a kadhai and make seasoning of mustard seeds.
3. Add the spring onions, a little water and cook till they turn tender.
4. When almost done mix in the tomatoes, salt and cook till tomatoes turn tender.
5. Add the rasam powder little more water and let it boil for about 5 minutes till raw smell disappears.
6. Now add jaggery and let it boil.
7. Grind coconut and coriander leaves and this this paste as well.
8. Give it a nice boil and have an eye on the consistency. Make sure you don't make it too watery.

Serve hot with idli, dosa or chapathi.

Dahiwale baingan ka bhartha

Baingan ka bhartha is a very popular punjabi delicacy. There are many versions of this dish though including Lebanese, Pakistani and even Afghan. I happened to watch the Indianised version of Lebanese dish on Master Chef India and found it very nice. As a coincidence my neighbour got us huge purple brinjals (aubergines), which immediately inspired me to prepare the dish.


Preparation time: 20-25 minutes
Cooking time: 15 minutes
Serves: 7


Ingredients: 

1. Purple brinjals (fresh ones)/Aubergines 2 (if you're using the smaller ones you'll need about 1/2 kg)
2. Curds (thick) 1/2 litre
3. Onions 4
4. Tomatoes 4
5. Green chillies  7-8
6. Red chilli powder 1 tsp
7. Garam masala powder 1tsp
8. Amchoor powder 1tsp
9. Salt
10. Water
11. Mustard seeds 1tsp
12. Coriander leaves


Method: 

1. Wash the brinjals and wipe them clean.
2. Over a stove burn the brinjals carefully till their skin can peel off. Burn all sides, but see to it that its not overburned.
3. Once done, peel off the skin of charred brinjals carefully and mash them and keep aside. This can be done easily by dipping your hands in water in between. (Don't mash too much as some pieces of brinjals in between makes it more yummy)
4. Now heat oil in a kadhai and make seasoning of mustard seeds, green chillies and ad onions to it.
5. Add the garam masala, amchoor powder, red chilli powder and mix well. Saute the onions till golden brown.
6. Add the chopped tomatoes, salt and cook will till tomatoes turn tender.
7. Let this cool before you can add the required amount of curd.
8. Garnish with lots of coriander leaves and serve with chapathi, rice, parantha's.

Aloo palak

My hubby loves to eat palak, but he hates paneer.. so what i do is make aloo palak as a side dish for chapathi served during dinner. Palak again is very healthy and the lovely green combined with potatoes make a yummy dish.


Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4


Ingredients: 

1.Palak leaves 1-2 bunches
2. Potatoes 5-6
3. Onions 5
4. Tomatoes/tomato puree 4 nos/1 cup
5. Green chillies 9-10
6. Garam masala powder 1 tbsp
7. Dhania powder 1 tbsp
8. Jeera powder 1 tbsp
9. Water
10. Salt
11. Amchoor powder/lemon juice
12. Poppy seeds 1 tbsp soaked in warm water for about 10-15 min
13. Jeera seeds 1tsp

Method: 

1. Cut the potatoes into cubes and cook them.
2. Wash the palak leaves thoroughly and cook them till then turn tender and let it cool.
3. In a mixer grind the cooled palak leaves along with poppy seeds, green chillies, 2 tomatoes and 2 onions into a fine paste.
4. Heat oil in a kadhai and make seasoning of jeera seeds. To this add the remaining chopped onions, garam masala powder, amchoor powder, dhania powder and jeera powder and saute till onions turn golden brown.
5. Now add chopped tomatoes and cook till tender.
6. Add the grind paste, cooked potatoes, salt and simmer for about 10-12 minutes. You can add water as per required consistency.

Serve hot with chapathi, rice, parantha's on a chilly day or night.

Avarekalu (hyacinth beans) usli

Come avrekai season and our homes are flooded with this aromatic beans that smell amazing and more so when cooked... its flavours spread thru the food in a delicious way... mouth watering isn't it? 

I'm sure not many of you would be knowing to make usli out of avarekai, its my mom in law's signature dish and all of us at home love gorging on it. It can be served along with chapathi, rice or can be had just like that as evening snacks in this breezy cold winter..


Cooking time: 30 minutes
Serves: 7


Ingredients:

1. Avarekai/avarekalu 1 kg
2. Green chillies 15-17 (you need to add a lot of them coz the beans absorb all the hotness)
3. Hing dissolved in water a pinch
4. Coriander leaves
5. Curry leaves
6. Grated coconut 1 cup
7. Oil
8. Water
9. Mustard seeds
10. Salt


Method:

1. De seed the beans from the avarekai and cook them along with water in pressure cooker up to 2 whistles.
2. Once the cooker is cooled strain the water and set aside the cooked beans.
3. Heat oil in a kadhai and make seasoning of mustard seeds, crushed green chillies, curry leaves.
4. Now add the cooked beans, salt, coconut and mix well and leave it on for about 3-4 minutes stirring in between. Add the hing dissolved in about 4 tbsp of water and mix well.
5. Garnish with coriander leaves.

Serve hot..

Tomato kai rasa (gojju)

When you make idli's at home you also make chutney.. but people get bored of the same tatse so why not try something really different as a side dish for idli's. Even for chapathi and dosa making this certainly would not be a bad idea.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients:

1. Tomatoes 3/4kg (include some raw tomatoes as well)
2. Green chillies 3-4
3. Fresh grated coconut 1 cup
4. Dry red chillies (byadagi and guntur - each 6)
5. Mustard seeds 1 tsp
6. Jeera seeds 1tsp
7. Chana dal 1tsp
8. Urad dal 4tsp
9. Oil
10. Water
11. Salt
12. Jaggery about a lemon's size


Method:

1. Chop the tomatoes and keep aside.
2. Heat oil and make seasoning of mustard seeds, chana dal, 1tsp urad dal and curry leaves.
3. Now add the tomatoes and let ti cook.
4. Dry roast 3 tsp of urad dal and the dry red chillies.
5. In the meanwhile grind coconut, dry red chillies with required water.
6. Add the ground paste to the cooked tomatoes and let it boil till raw smell disappears.
7. Add jaggery and let it melt.. Also add salt. If required you can water depending upon required consistency.
8. Garnish with fresh coriander leaves.

Jhunka

This recipe is a favourite with jolada rotti/bhakri and famous amongst maharashtrians. A very yummy side dish with chapati as well, i made this in a jiffy.


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 7

Ingredients:

1. Besan (Kadale hittu) 150 gms
2. Onions 3
3. Tomatoes 3
4. Turmeric 1 tsp
5. Jeera seeds 1 tsp
6. Mustard seeds 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Oil
12. Green chillies 5-6


Method:

1. Chop the onions and tomatoes and keep aside.
2. Heat oil and make seasoning of mustard seeds, jeera seeds, green chillies and curry leaves.
3. Add the onions, turmeric and saute till they turn golden brown.
4. Next add the tomatoes and cook till tender.
5. Now mix the besan with a little water. Stir in such a way that lumps dont form.
6. Add this to the cooked tomatoes and onions and mix well.
7. Add red chilli powder, a little water and salt and mix well.
8. Let it cook untill all rawness of besan is gone.
9. Garnish with coriander leaves and serve hot with chapathi, rotti or bhakri.

Simply simple babycorn curry

Baby corn has gained popularity of late in our homes... This simple baby corn curry was made in a hurry for night chapathi...


Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients: 

1. Baby corn skillets 200 gms
2. Tomatoes 6-7
3. Onions 3-4
4.  Jeera seeds 1 tsp
5. Red chilli powder 2 tsp
6. Dhania powder 1 tsp
7. Garam masala powder 1 tsp
8. Salt
9. Water
10. Oil


Method: 

1. Cut the baby corn into halves and cook them till tender in water.
2. Chop the tomatoes and onions as well.
3. Heat oil in a kadhai and make seasoning of jeera seeds, add onions and saute them till golden brown.
4. Add garam masala powder, dhania powder, red chiili powder, tomatoes, salt and cook them till tender.
5. Add the cooked baby corn and mix well and cover and cook for 5 minutes. Add water to required consistency.
6. Serve with chapathi..

Cabbage Palya

Cabbage on today's menu and the reaction on ur family member's faces.... cabbage a? but try making something tasty like this and they say more of it please.

A little different from the usual cabbage palya style, kai sasive palya from cabbage is very intresting and good to taste as well.

Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 7


Ingredients: 

1. Cabbage 1kg
2. Dry red chillies (guntur 6, byadagi 5)
3. Tamarind about a lemon's size
4. Jaggery a little less than half cube
5. Salt
6. Oil
7. Mustard seeds 2 tsp
8. Jeera seeds 1 tsp
9. Coriander leaves
10. Turmeric
11. Water
12. Grated fresh coconut 1 cup
13. Curry leaves
14. A pinch of hing

Method: 

1. Cut the cabbage and keep aside.
2. Heat oil in a vessel and make seasoning of mustard seeds, dry red chillies (2) curry leaves.
3. Add the cut cabbage, a little water and let it cook. Dont add too much of water its ok even if u sprinkle a little water.
4. After 5 minutes add salt and just see how watery it gets.
5. Grind grated fresh coconut, 1 tsp mustard seeds, a pinch of hing, coriander leaves, turmeric, jeera seeds and dry red chillies to a paste.
6. Add this to the cooked cabbage and mix well. Let it cook for about 2-3 minutes till raw smell disappears.
7. Then add the jaggery and mix well and let it melt.
8. Garnish with a little more coriander leaves and serve with rice, chapathi.