Aloo Bhath

Ingredients :

2 Potatoes, washed and chopped
3 cups Basmati Rice, soaked in water
1 spoon jeera/cumin seeds
5 laung/cloves
2 cinnamon sticks
2 Bay leaves
1/2 spoon turmeric powder/haldi
1 spoon garam masala powder
2 spoons red chilli powder
1 spoon dhania powder
Salt according to your taste
Chopped coriander leaves and grated coconut for garnishing
Oil for cooking



How to make it :

                 Heat oil in a kadai, fry jeera, laung, bay leaves, cinnamon sticks for 5 minutes. Add chopped potato and fry for 5 more minutes. Add soaked basmati rice, dhania powder, garam masala powder, haldi, salt and chilli powder and mix well. Pour enough water. Cover and simmer until rice and potatoes are cooked properly. Garnish with chopped coriander leaves and grated coconut.

Paala Beerakaya Koora (Milky Ridge Gourd Curry)

Ingredients :

2 Beerakayalu (Ridge Gourds), washed, scrapped and chopped
1/4 cup Milk
1 spoon jeera/cumin seeds
2 Onions, chopped
1/2 spoon turmeric powder/haldi
2 spoons red chilli powder
2 Green chillies, chopped
Salt according to your taste
Oil for cooking
Chopped coriander leaves for garnishing



How to make it :

                 Heat oil in a kadai (pan), fry jeera and chopped onions for 5 minutes. Add red chilli powder, salt and chopped ridge gourd pieces. Mix well. Cover the kadai (pan) with a lid and simmer till ridge gourd is cooked and becomes soft. Now add chopped green chillies and fry for another 10 minutes. When ridge gourd is completely cooked, add milk. Simmer for 5 minutes and remove from the stove. Garnish with chopped coriander leaves. Serve with roti or steamed rice.

Creamy Palak Curry

Ingredients :

2 bunches of Palak leaves/Spinach, washed and chopped
1/2 cup Milk
4 spoons single cream or cream layer on top of home-made curd
1 spoon jeera/cumin seeds
5 laung/cloves
3 elachi/cardamom pods
2 cinnamon sticks
2 spoon ginger-garlic paste
2 Onions, chopped
1/2 spoon turmeric powder/haldi
1 spoon garam masala powder
2 spoons red chilli powder
Salt acording to your taste
Oil for cooking



How to make it :

                 Heat oil in a kadai, fry jeera, laung, elachi, cinnamon sticks for 5 minutes. Add ginger-garlic paste, chopped onions and fry till onions turn into golden colour. Add haldi, salt and chilli powder and mix well with the onions. Now add washed and chopped palak leaves. Fry till palak is done. Stir in milk, cream and garam masala powder. Simmer for 5-7 minutes. Serve immediately with roti or steamed rice.

Corn - Mushroom Curry

Ingredients :



2 Onions, chopped
500g Mushroom, chopped
200g Boiled corn
4 Tomatoes, chopped
2sp Ginger-garlic paste
3 Green chillies, chopped
2sp Red chilli powder
2sp Dhania powder
2sp Jeera powder
1sp Haldi
1 bunch Coriander, chopped
Salt, as per your requirement
2sp Oil



How to make it :



    Heat oil in a kadai, add the chopped onions, ginger-garlic paste, chopped green chillies. Fry till onions are smooth. Add red chilli powder, salt, haldi, jeera powder and dhania powder. Saute for 10 minutes. Add chopped tomatoes and fry till oil seperates and floats in the kadai. Add boiled corn, chopped mushrooms.
Simmer till mushrooms are done. Garnish with chopped coriander leaves. Serve hot with Roti/ Rice or Pitta bread.

Cabbage Poriyal

                 Cabbage Poriyal is a popular dish of southern part of Tamilnadu and Kerala. It is very easy to make and good for health.

Ingredients :

1 Cabbage, chopped          

1 spoon of Urad dal                
     
1 spoon of Mustard seeds              

4 Green Chillies, Sliced      

2 Dry red chillies               

Curry leaves, a handful                 

1/2 spoon of Turmeric powder             

4 spoons of Coconut, grated              

Salt, as per your requirement

Oil for frying                                

1/4 cup of Water                           



How to make it :


    Heat oil in a pan, add mustard seeds and urad dal and fry for 5 minutes. Add sliced green chillies, red dry chillies, curry leaves, turmeric powder and mix. Fry for 5-7 minutes. Add chopped cabbage, salt and mix well. Add 1/4 cup of water and simmer till cabbage is tender. Add grated coconut and mix well.

Tomato Masala Curry

A simple and delicious tomato curry which can be served along with chapatis or rice.

Things to use



4-5 Ripe tomatoes, chopped

3 Sliced onions

3 Chopped green chillies

2sp Ginger-garlic paste

1sp Turmeric powder

Salt and red chilli powder as per your requirement

2sp Garam masala powder

2sp Oil

Chopped coriander leaves for garnishing







Method



Heat oil in a pan. Add onions and green chillies and fry till 10 minutes or till onions are golden brown in colour. Add tomatoes and cook till oil floats on top. Add ginger-garlic paste, salt, turmeric powder and red chilli powder and let it simmer for a few more minutes. Lastly, add garam masala powder and mix well. Cover the pan and cook simmer till the tomatoes are well cooked. Add little water if want more gravy. Garnish with chopped coriander leaves. Serve with hot rice or chapatis.