Cauliflower Curry

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Ingredients
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Cauliflower Florets - 1 Cup
Onion - 2 finely chopped
Tomato - 1 finely chopped
Coriander Leaves  - 1 handful , finely chopped
Curd - 2 Tsp
Red Chilli Powder - 1 Tsp
Coriander POwder - 1 Tsp
Turmeric Powder- 1/2 Tsp
Cumin Powder - 1/2 Tsp

Grind To Paste
Poppy Seeds - 1 Tsp
Cashews - 2 Tsp
Ginger Garlic Paste - 2 Tsp
Greenchillies - 3

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Method
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1. Heat oil in a pan , add the chopped onions , salt and saute
2. Add ground paste, tomatoes and saute for about a minute
3. Add the rest of the powders , curd and the cauliflower .
4. Simmer and allow the cauliflower to cook slowly
5. When cooked , garnish with coriander leaves

P.S : Before cooking, soak the cauliflower in water with salt for about an hour .

Potato Masal for Poori

A lovely South Indian breakfast !!!

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Ingredients
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Potato - 4 to 5
Onion - 2 , long cuts
Tomato - 1 , long cuts
Green Chillies - 4 , slit open
Ginger Garlic Paste - 1 Tsp
Curry Leaves - 4 to 5
Coriander Leaves  - a handful , chopped finely
Kadala Paruppu - 1 Tbsp
Mustard Seeds - 1 Tsp
Turmeric  - 1 Tsp
Salt to taste
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Method
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1. Pressure cook the potatoes with salt
2. Smash the cooked potatoes and keep aside
3. Heat oil in a kadai , add the mustard seeds , kadalai paruppu, curry leaves
4. Once the dhal is fried , add the onions , green chillies , salt , turmeric
5. Once the onions are fried , add the tomatoes , ginger garlic paste and fry till the tomatoes are cooked perfectly
6. Add the smashed potatoes and add 1 cup of water to it
7. Cook till the masal thickens
8. Serve with hot pooris

Potato Kurma

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Ingredients
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Onion - 1 , sliced
Tomato - 1, sliced
Green chillies - 2 , slit
Tumeric - 1 tsp
Chilli Powder - 3 Tsp
Garam Masala - 1 Tsp
Ginger Garlic - 2 Tsp
Coriander Leaves - a cup
Kasuri Methi - 2 Tblsp
Coconut Paste - 1/2 cup

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Method
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1. Heat oil in a cooker and add the onions and a pinch of  salt
2. When the onions are transparent , add the tomatoes , garam masala ,
chilli powder , turmeric powder , ginger garlic paste and green chillies
3. Add a little water and allow the tomato to cook in simmer
4. Mean while , scrape off the potato skin and cut into medium sized squares
5. Add the potatoes to the above mixture and add required amount of salt.
6. Add water to the cooker , till the potatoes are all immersed completely.
7. Close cooker and switch off after 4 whistles
8. Once the pressure is released, open the cooker and keep it on simmer
9. Add the ground coconut and a little more water
10. When the kurma is cooked completely, switch off and add the coriander
leaves and the kasuri methi.

Avial

Vegetables cooked in coconut curry

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Ingredients
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Carrot , Beans , Raw Banana , Drumstick , Yam - Each 1 cup, All cut into big pieces
Coconut - 1 cup
Green Chillies - 5
Jeera - 1 Tblsp
Coconut Oil - 2 Tblsp
Cooking Oil - 1 Tblsp
Curry Leaves - A handful
Jeera for Tadka - 1 Tsp
Turmeric - 1 Tsp
Salt to Taste
Curd - 2 Tblsp

For Paste :
Coconut - 1 cup
Green Chillies - 5
Jeera - 1 Tblsp



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Method
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1. Heat water in a vessel good enough for Yam to get soaked .
2. When it boils, add salt , turmeric and Yam . Cook till Yam is cooked nicely. Drain the water and keep it aside
3. Add the cooking oil, add jeera seeds , allow them to splutter.
4. Add curry leaves and then add the rest of the cut vegetables
5. Add salt , tumeric and water till all of the vegetables are soaked in it.
6. Cook till all are soft. Now add the Yam also to it .
7. Add the coconut paste and  to the vegetables and cook in sim for about 10 min
8. When it is cooked , switch off. Add the curd and mix .
9. Add the coconut oil to it and close the kadai with a lid. This allows the
coconut oil to percolate inside and this gives the wonderful taste to avial.
Keep the lid closed for about 15 min.
10. Finally it is ready to serve with rice / adai

Pithukkam Paruppu Kolambu

Age Old Recipe.. goes good with Idlis / Chapathis / Puris

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Ingredients
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Peeled Avarekkai / Pithukkam Paruppu - 1.5 cups
Onions - 2 , sliced
Cinnamon Stick - 2 Small piece
Clove - 3 in no
Chilli Powder - 1 Tblsp
Ginger Garlic Paste - 1 Tsp
Tumeric - a pinch
Tomato - 1 ,  sliced
Coconut - 1/2 cup
Coriander Leaves - For garnishing

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Method
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1. Make a paste with the coconut , a single onion and the ginger garlic
paste and keep it aside
2. Heat oil in a kadai , add the onions , cloves and th cinnamon sticks .
3. Fry till brown , add the tomatoes , chilli powder , tumeric powder and
salt .
4. When the tomatoes are cooked , add the avarekalu / pithukka paruppu and
the pour 4 cups of water to it.
5. Allow it to cook.
6. When it is half cooked, add the coconut paste and then allow it to cook
in low flame.
7. When done, garnish it with coriander leaves.


Tips  - Add potatoes cut into small pieces to this curry when adding the avarekalu . Since the avarekalu takes time to cook , it also gives time for the potatoes to cook also.

Baigan Bartha

Smoked Aubergine Curry !

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Ingredients
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Aubergine / Large Brinjal - 1
Peas - 1 cup
Onion - 1 , finely chopped
Tomato - 1 , finely chopped
Garam Masala - 1 Tsp
Ginger Garlic Paste - 1 Tsp
Chilli Powder - 2 Tsp
Pepper - 1 Tsp
Coriander Powder - 1 Tsp
Turmeric - a pinch
Jeera - 1 Tsp
Hing - a pinch
Coriander Leaves - For Garnishing
Oil
Salt to Taste

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Method
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1. Apply oil on the brinjal and show it on a medium flame. Keep rotating the
brinjal so that all sides of the brinjal appear burnt.
2. Once done, allow it to cool and then remove the skin of the brinjal .
3. Smash the brinjal and keep aside. It not required for the brinjal to be
cooked fully . The skin has to appear burnt
4. Heat oil in a kadai. Add the Jeera n hing. Fry till the jeera seeds
splutter.
5. Add onion and salt , fry till brown
6. Add the tomato , tumeric powder, garam masala , coriander powder, chilli
powder, pepper powder and ginger garlic paste.
7. Fry till the tomato is cooked nicely.
8. Add the brinjal and the peas to it and pour 3 glasses of water to it.
9. Allow the peas n brinjal to cook nicely in medium flame.
10. Once cooked, add the coriander leaves for garnishing.

Mushroom Fry

Goes well with Dosa and Chapathi .

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Ingredients
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Mushroom - 200gm , Sliced
Curry leaves - 1 cup
Onion - 1 medium, finely chopped
Garam Masala - 1 Tsp
Chilli Powder - 1.5 Tsp
Pepper Powder - 1 Tsp
Turmeric - 1 Tsp
Oil - 1 Tsp
Salt to Taste
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Method
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1. Heat oil in a kadai
2. Add the curry leaves and wait till they are fried
3. Add the chopped onions and salt . Fry till the onions are brown
4. Add the sliced mushroom , garam masala, chilli powder , pepper powder ,
tumeric
5. Stir and allow the mushroom to cook in medium flame.
6. Within a couple of minutes, the mushrooms start to leave water.
7. Cook until all the water in the mushroom is absorbed
8. Once the mushroom appears all dry , switch off .
9. Serve hot with Dosa / Chapathi