Cauliflower Spices Curry

25 Jan

cauliflower_spices_curry
Cauliflower Spices Curry.

Cauliflower is wash and broken into small florets. Cauliflower florets are cooked in oil along with whole spices. The curry is finished with spices and chopped cilantro. Serve cauliflower spices curry with steamed rice or with roti.
Makes: around 6 Servings of Spicy Cauliflower.

Ingredients:

Cauliflower 1 medium head
Garlic 2 Cloves
Coriander Powder 1/2 tsp
Whole Red Chile 1
Turmeric Powder a Big Pinch
Cilantro few Sprigs
Salt to taste

Talimpu:

Cloves 2
Cinnamon 2 inch Stick
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 Tbsps

Method of preparation:

Soak whole red chile in warm water for half hour or so to soften.
Grind the red chile with pinch of salt into coarse paste.
Peel and slightly mash the garlic cloves.

Remove outer leaves, wash cauliflower and break it into small florets and wash again.
Wash and finely chop the cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When cloves are plump and cumin seeds change color, add garlic cloves and fry briefly.
Add cauliflower florets and cook covered on low flame till cauliflower is soft but not mushy (around 8 minutes).
Uncover, add coriander powder, ground red chili paste, turmeric powder and salt.
Stir fry for a minute or two to remove any excess moisture and lightly mash to break any big florets.
Stir in chopped cilantro and serve cauliflower spices curry with steamed rice or with roti.
Notes: Make sure to cook the cauliflower well.

Suggestions: If cauliflower is not cooked properly, cook covered on low flame till done. Adjust red chili paste according to your preference.
Variations: Check other cauliflower recipes here.
Other Names: Cauliflower Spices Curry.

Fenugreek Seeds Idli

24 Jan

fenugreek_seeds_idli
Menthi Ginjala Idly.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with idli batter and the batter is poured into idly molds and steamed till soft. Serve fenugreek seeds idli with coconut chutney or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Idli.

Ingredients:

Fenugreek Seeds 1/4 Cup
Idli Batter 1 1/2 Cups
Idli Rava (Coarsely Ground Parboiled Rice) 3 – 4 Tbsps
Salt to Taste
Ghee Few Drops

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.

In a mixing bowl, add idli batter, idli rava, ground fengreek seeds paste and salt.
Mix thoroughly and add water to the idli batter if necessary.
Leave the batter aside for atleast 15 minutes before using.

Grease 2 plates of idli moulds with few drops of ghee.
Pour few tablespoons of fenugreek seeds idli batter in each idli mould.
Place the idli stand inside a steamer.
Steam the idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek seeds idli with spicy idli powder or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Adjust the amount of fenugreek seeds paste if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Check other idli recipes here.
Other Names: Fenugreek Seeds Idli, Menthi Ginjala Idly.

Methi Chana Patoli

23 Jan

fenugreek_chana_patoli
Methi Chana Patoli

Fenugreek leaves are cooked in oil along with onion and spices. It is then cooked with steamed and crumbled chana dal mixture. Serve methi chana patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings of Methi Chana Patoli.

Ingredients:

Chana Dal 1/2 Cup
Onion 1
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Ginger 1 inch Piece
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel, wash and mince the ginger.
Wash and roughly chop the fenugreek leaves.
Soak chana dal in water for around 4 hours.

Coarsely grind the soaked chana dal and salt with few tablespoons of water.
Pour the chana dal mixture in idly moulds and steam for around 10 minutes.
Once warm enough to handle, crumble the steamed chana dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, green chiles and ginger.
Fry till onion turns translucent, add fenugreek leaves and salt.
Fry fenugreek leaves for few seconds, add crumbled steamed chana dal and turmeric powder.
Mix thoroughly and cook on low flame for around 5 minutes and remove from heat.
Stir in lemon juice and serve methi chana patoli with steamed rice and dollop of ghee.
Notes: Make sure chana dal is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles or red chiles.
Variations: You can also fry the ground chana dal paste in the pan without steaming it though it takes longer time to cook. Check other fenugreek leaves recipes here.
Other Names: Methi Chana Patoli.

Ridge Gourd Poppy Seeds Gravy

22 Jan

ridge_gourd_poppy_gravy
Ridge Gourd Poppy Seeds Gravy.

Ridge gourd is peeled and chopped. Poppy seeds are ground into powder. Ridge gourd is then cooked in poppy seeds onion gravy. Serve ridge gourd poppy seeds gravy with steamed rice.
Makes: around 4 Servings of Ridge Gourd Poppy Seeds Gravy.

Ingredients:

Ridge Gourd 1 Medium
Onion 1
Green Chiles 2
Poppy Seeds 1 1/2 Tbsps
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop the cilantro leaves.

Grind poppy seeds into fine powder using a spice grinder.
Add the chopped onion and few tablespoons of water and grind again into smooth paste.
Coarsely grind the green chiles and keep aside

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd.
Fry briefly, stir in ground onion poppy seeds paste, a cup of water and turmeric powder.
Cook covered till ridge gourd turns soft. Uncover and boil till the mixture becomes little thick.
Adjust any seasonings if required and garnish with cilantro and serve ridge gourd poppy seeds gravy with steamed rice.
Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd Poppy Seeds Gravy.

Fresh Beans with Garam Masala

21 Jan

beans_garam_masala
Fresh Beans with Garam Masala.

Fresh beans are stringed and chopped into inch long pieces. The beans are then pressure cooked and finished in onion tomato masala. Serve fresh beans with garam masala over plain steamed rice or over roti.
Makes: around 4 Servings of Fresh Beans with Garam Masala.

Ingredients:

Fresh Beans 2 Cups (Chopped)
Tomato 1 Small
Onion 1 Small
Garam Masala Powder 1 tsp
Ginger Garlic Paste 1 tsp
Red Chili Powder 1/2 tsp
Cilantro few Leaves
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, string the beans and divide each bean into two exposing the seeds.
Chop the divided beans into around inch long pieces.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash and finely chop the cilantro leaves.
Pressure cook the chopped beans with a pinch of salt and splash of water for around 2 whistles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and ginger garlic paste.
Fry till onion turns translucent, add chopped tomato and salt.
Fry till tomato turns soft, add cooked beans, garam masala powder and red chili powder.
Fry on low flame for around 5 minutes or until most of the moisture is gone.
Stir in chopped cilantro and remove from heat.
Serve fresh beans with garam masala over plain steamed rice or over roti.
Notes: Make sure beans are cooked well or cook covered in the pan till done.

Suggestions: Adjust spice with red chili powder.
Variations: check other variations with fresh beans here.
Other Names: Fresh Beans with Garam Masala.