Green peas kurma

Ingredients                

Green peas                       -- 1 cup

Carrot                                --  ½ cup chopped

Onions                               --  3  nos

Tomato                              --  1 finely chopped

Ginger                                --  ½ inch

Garlic flakes                      --  4 to 5

Green chilly                       --  3 nos

Red chilly                           --  4 to 5

Turmeric powder             --  ½ tsp

Cloves                                 --   3 to 4

Green cardamom              --  1

Pepper corn                        --  ½ tsp

Cinnamon                            --  1 inch piece

Coriander  seeds                 --  1 tsp

Cashew nuts                        --  5 to 6

Grated coconut                   --  ½ cup

Coriander leaves                 --  few

 

 Method

·      Soak green peas for 3 to 4 hours, then pressure cook with carrot and keep aside.

·      Grind ginger, garlic, 1 onion, green chilly, red chilly, turmeric powder, cloves, cinnamon, pepper corns, cardamom, coriander seeds, coriander leaves and grated coconut into fine paste.

·      Heat oil in a kadai, add sliced onions fry till light brown, then add finely chopped tomatoes fry till smashy. 

·      Then add grounded paste and fry till oil separates from the masala.

·      Add boiled peas and carrot and boil it for 10 to 15 minutes.  Garnish with coriander leaves.

 

Egg masala

Ingredients

Boiled egg                                    -  6 nos

Onion                                            -  2 medium sized

 Tomatoes                                    -  2 medium sized

Ginger garlic paste                     -   2 tbsp

Coriander powder                      -  2 tsp

Chilly powder                              -  2 tsp

Mustard                                        -  1 tsp

Chicken/veg masala powder    -  2 tsp

Garam masala                              - ½ tsp

Pepper powder                            -  ½ tsp

Curry leaves                                  -   1 spring

Green chilly                                   -    1 or 2

Coriander leaves optional

Method

Peel the skin of the boiled eggs and keep aside.

Heat oil in a pan, add mustard seeds let it splutter then add onions fry till light brown.  Add ginger garlic paste fry for few seconds.  Add all powder spices and fry till nice aroma comes.  Then add tomato and green chilly, add salt and 1 cup of  water.  Cover the pan with a lid and boil it at medium heat for  5 to 10 minutes. Stir occasionally. 

 Gravy should be thick and we can see oil separating when masala gravy is ready.  Then check salt and add boiled egg, curry leaves and coriander leaves.  Mix it well and boil for 5 minutes. If required add littler water. 

This is a spicy curry, if less spicy is required reduce the number of green chilly and chilly powder.  Serve with idiyappam or appam. 

 

Urulai idicha masala(potato in crushed masala)

I learnt this recipe from another group prepared by Asha Radhakrishna Shenoy.   Really quick and aromatic  recipe.

 

 

 

Ingredients

Potato                              ½ kg boiled

Garlic                               6 to 8 cloves

Red chillies                     5 to 8 

Turmeric powder          ¼ tsp

Curry leaves few

Oil for cooking

Method

Peel the boiled potato & cut into cubes .

Dry roast the garlic, chilli, curry leaves.  When it cools crush  with mortar  &  pestle or u can pulse it in mixer without adding water.

Heat oil in a pan add crushed masala and fry till nice aroma comes then add turmeric, potato cubes and salt to taste, mix well and roast it for few minutes in low flame. Urulai idicha masala ready to serve.

 

 

 

 

 

 

 

Soya chunks pepper masala

Small soya chunks                            1 cup

Onion chopped                                 ½ cup

Tomatoes chopped                          2

Green chilly chopped                      3 to 4

Garam masala powder                   ¼ tsp

Black pepper powder                     2 tsp

Oil  for cooking

 

Method

Boil   2 cups of water then add soya chunks boil it for 2 minutes.   Switch off gas,   close the lid and keep aside for 5 minutes then drain water.  Wash it with plain water squeeze all water from it.

Heat 1 tbsp of oil in kadai add squeezed   soya chunks and fry till colour changes to   light brown.  Then remove from oil and keep aside.

In the same oil add onion, fry till light brown then add ginger garlic paste fry till nice aroma comes then add green chilly, pepper powder,  salt and garam masala powder fry for 2 to 3 minutes.  Then add chopped tomatoes fry for min then add fried soya chunks mix it well add ½ cup water and boil it for 5 to 10minutes. (If you require  more gravy add 1 cup water).

Pepper soya ready to serve with chappathi. 

                                                  

      

TOMATO PHANNA UPKARI

This is the easiest and quickest  tomato curry which goes well with all dosa, rotis etc..   This can be used with rice for meals also.  Phanna upkari is a Konkani traditional dish in which we generally use red chillies and tamarind then season with onion.  (refer different types of Fish phanna upkari in blog).  I learnt this from Sudha pachi (aunty).   She introduced this dish into our family.  The taste of this phanna upkari is very nostalgic and takes me to my childhood days.  Even though she was a working woman she always found time to prepare this for us, even after coming back from work.   Today is mother’s day and My aunt is very much like mother and I still miss your tomato phanna upkari.

Ingredients

Tomatoes                           --  5 to 6

Onion                                  --  2 medium size

Red chilly powder            --   2 tsp (as per your spice level)

Oil                                        --   1 tbsp

Salt to taste

Method

Finely chop onions and tomatoes and keep separately.  Take a deep frying pan, add oil when heats add finely chopped onions fry till golden brown then add chilly powder fry slightly for 2-4 seconds.   Quickly add tomatoes and salt and fry for 2 seconds then add little water just boil it for 5 to 10 minutes.   Tomato phanna upkari is ready to serve.

Varutharacha Thakkali Curry(Tomato Curry)

Ingredients

Tomatoes                               3 to 4

Chopped onion                     ½ cup

Green chillies                         3 to 4

Turmeric powder                  ¼ tsp

Cumin powder                      ½ tsp

Mustard seeds                      ¼ tsp

Few curry leaves

Oil

Salt to  taste.

Ingredients to  dry roast

Grated coconut                    1 cup

Garlic flakes                          2 to 3

Red chilly powder               1 tsp

Garam masala powder      ½ tsp

Fennel seeds                        ½ tsp 

 

Method

Dry roast grated  coconut and garlic in medium heat. Fry till coconut turns dark brown colour, then add fennel seeds, red chilly powder and garam masala fry for 2 min. Then allow it to cool then grind into fine paste.

Heat oil in kadai add mustard seeds and curry leaves fry for a min. Then add chopped onions fry till light brown, then add slit green chilly and chopped tomatoes fry for a while then add jeera powder fry for a min. Then add dry roasted coconut paste, salt and little water mix well and cook in low flames till gravy becomes thick.

Tasty varutharacha thakkali curry ready to serve with chapathi or rice.

Ulli theeyal

Theeyal is a typical kerala dish.  Ulli theeyal is prepared with small onions/shallots.   It goes well with hot steaming rice and papad.   For a change I tried it with Mangalore special Neer dosa and it proved to be a very  good combination.

 

 

 

Ingredients

 

Small onion                                         250 gms

Grated coconut                                   ½ cup

Coriander seeds                                 2 tsp

Red chillies                                          6 to 7

Mustard seeds                                    ½ tsp

Curry leaves few

Oil for cooking                           

 

Method

 

Peel the skin of onions and keep aside. If onion is big cut them into 2.

 Dry fry the grated coconut, red chilli, coriander seeds, and small onion 4 to 5 fry them till brown colour.

 

Let it cool for some time,  then grind into fine paste.

 

Heat oil in kadai add mustard seeds when it pop up add curry leaves and small onions fry till light brown .

 

 

then add grounded paste mix well do not add too much water this gravy should be thick,  boil it for 5 to 10 min.

 

Ulli theeyal ready to serve with dosa or boiled steaming rice.

 

 

 

 

 

Potato chatpata

Because my son is a potato lover,  I try many varieties with potato.  This is also one of my experiments.   This is a very good side dish for rotis, chapathis, dosa etc., since kids like its taste its a very good side dish for lunch in their lunch box.

Ingredients

Potato  cut into small pieces               --   1 cup

Chilly powder                                         --   1 ½ tsp

Jeera powder                                         --   ½ tsp

Amchur powder/chat masala              --   ½ tsp

Haldi powder                                          --    ¼ tsp

Jeera                                                         --    ¼ tsp

Coriander leaves chopped                    --    2 tbsp

Cooking oil                                               --    1 or 2 tbsp

 Method

Heat oil in kadai, fry the potato pieces till light brown.    Remove from kadai and keep aside.  Remove excess oil,   in same kadai  add jeera when it splutter add chilly powder, haldi powder, chat masala, jeera powder and salt fry for a minute.  Add ½ cup of water let it boil for 2 minutes add chopped coriander and mix the fried potato pieces and cook for 2 minutes.  Serve hot.  Chatpata potato is ready.

Spicy Gobi

Cauliflower (Gobi)                                      1

Onion                                                            1

Garlic                                                             2 to 3 flakes

Red chilly powder                                       3 tsp

Coriander powder                                      2 tsp

Jeera powder                                              ½ tsp

Turmeric powder                                        ¼ tsp

Pepper powder                                           ½ tsp

Curd                                                              2 tbsp

Pudina leaves few (optional)

Salt to taste

Method

Cut cauliflower into small pieces and soak it in salt water for 10 min.

Then wash them with clean water strain extra water.

Then transfer this into big bowl add chilli powder, turmeric powder, jeera powder, coriander powder, pepper powder, salt  and curd mix well and keep aside for 10 to 15 min.

Heat oil in kadai add sliced onion and garlic fry till light brown then add marinated cauliflower and half cup water mix well, cover and cook till it dry. Serve with roti or rice.

MIRCHIKA SALAN

Ingredients

·        Long green chilly                                           200gm

·        Jeera /cumin                                                 ½ tsp

·        Methi                                                              ¼ tsp

·        Coriander powder                                        1 tbsp

·        Jeera powder                                                1 tbsp

·        Curry leaves few

·        Turmeric                                                         ¼ tsp

·        Chilly powder                                                3 tsp

·        Tamarind pulp                                               1 tbsp 

·        Chopped coriander                                       2 tbsp

·        Salt to taste.

To be ground  into paste

·        Garlic                                                    6 cloves

·        Grated coconut                                  2 tbsp

·        Onion                                                    1

·        Ginger                                                   ½ “ piece

·        Tomatoes                                              2

 

For dry powder

·        peanuts                                                2 tbsp

·        Sesame seeds(TiL)                              2 tbsp

·        Jeera                                                     ½ tbsp

Dry roast peanuts, sesame seeds and jeera lightly and powder them and keep aside.

Method

Heat oil in kadai and add washed and slit green chilly fry in oil till little colour change.  Then remove and keep aside. In the same oil add jeera, methi, mustard seeds and curry leaves fry till seeds crackle.

Then add ground paste fry for a while then add coriander powder, jeera powder, and turmeric, chilly powder and dry powdered masala mix well fry till oil comes up. Then add tamarind pulp and 2 cups water boil it till becomes little thick.  Then add fried green chilly, chopped coriander  and salt cook till gravy becomes thick.

Serve hot with roti or biryani J