Potato Masala / Poori Kilangu

Cooking Time : 20 mins
Serves            : 2

Poori is one of the rich breakfast which is loved by all age groups esp Kids. This Potato Masala is a very good combo for puffed up Pooris. I used Roasted Gram powder to get a good flavor. Do try this Masala and enjoy with puffed Pooris.

INGREDIENTS:

Boiled Potato	1 - Big Size
Onion	1
Grated Carrot	1 tsp
Turmeric Powder	1/4 tsp
Mustard Seeds	1/4 tsp
Cumin Seeds	1/4 tsp
Dried Red Chillies	1
Green Chillies	1
Asafoetida	A Pinch
Ginger	1/4" - Finely chopped
Roasted Gram	2 tsp
Curry Leaves	As Required
Coriander Leaves	As Required - Optional
Salt	To Taste
Oil	2 tsp

STEPS:

1. Remove the skin of boiled potatoes and mash it well. Grind the Roasted Gram and keep aside.
2. In a pan, heat oil and add mustard seeds. Once it splutters, add Asafoetida, Cumin Seeds, Green Chillies, Red Chillies, Ginger and Curry Leaves one by one. 
3. Add onion and fry till golden brown. Add the mashed Potato and stir well. 
4. Add Turmeric Powder and stir well. Add some water, salt and let it boil for 2 mins. Add Grated carrot, Roasted Gram Flour and keep in simmer for 5 mins. Let the Masala gets thickened to a required consistency and remove from the flame. Garnish with Coriander leaves. 

Tips:

• Roasted Gram Flour helps to thicken the Masala and give a good taste.

Paneer Peas Masala

Cooking Time : 30 mins
Serves           : 2

This Recipe was in my draft for a long time, but couldn't post it due to my tight schedule.. Today i thought of writing a post somehow in my busy schedule.. Paneer is my favourite recipe and I make it often. This goes well with Chapathi/Roti, Naan.

INGREDIENTS:

Paneer	250 gms
Salt	To Taste
Peas	Handful
Onion	2
Tomato	2
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Green Chilies	2
Curd	2 tsp
Kasturi Methi	As Required (Optional)
Coriander Leaves	As Required
Sesame Oil	As Required

To Grind:

Ginger	1"
Garlic	4 cloves
PepperCorns	1 tsp
Coriander Powder	1 tsp
Garam masala	1/4 tsp

STEPS:

1. Cut Paneer into small equal cubes and keep aside. 
2. In a Pan, heat Sesame Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
3. In the same pan, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt, Kasturi Methi and stir well. If required add some water. 
4. Wait til the Oil gets seperated. At this stage, add curd and stir well. Add Paneer cubes. 
5. Allow to boil for few minutes in medium flame.
6. Garnish with coriander leaves, Green chillies and serve hot.



Tips:
• Add freshly ground ginger-garlic paste to get good taste.
• You can also take Tomato Puree.
• Wait till the ground paste separates from the oil properly so that the raw smell won't be there after cooking. 

Soya Chunks Curry / MealMaker Curry

Cooking Time : 30 mins
Serves           : 2

Soya.. As you all know, It is a high source of protein and is highly beneficial for health and is important to have it in our diet. It is a healthy meat replacement ingredient. I have made this curry with the easily available ingredients in your pantry. Adding Peas with Soya chunks serves a good combination. This goes well with Chapathi/Roti.

INGREDIENTS:

Soya Chunks	15 no
Salt	To Taste
Peas	Handful
Onion	2
Tomato	2
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Green Chilies	2
Curd	2 tsp
Coriander Leaves	As Required
Gingelly Oil	As Required

To Grind:

Ginger	1"
Garlic	4 cloves
PepperCorns	1 tsp
Cumin Powder	1 tsp
Coriander Powder	1 tsp
Garam masala	1/4 tsp

STEPS:

1. Soak the soyachunks in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soyachunks from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soyachunks and cut it into 4 pieces. Repeat the same for all the remaining Soyachunks. 
2. In a Pan, heat Gingelly Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.
3. In a pressure cooker, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt and stir well. If required add some water. 
4. Wait til the Oil gets seperated. At this stage, add soya chunks, curd and stir well.
5. Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
6. Garnish with coriander leaves and serve hot.
Tips:
• Add freshly ground ginger-garlic paste to get good taste.
• While preparing Soya Recipes, use more oil since soya  requires more oil.
• You can also take Tomato Puree.
• Wait till the ground paste seperates from the oil properly so that the raw smell won't be there after cooking. 

Vada Curry

Cooking Time : 30 mins
Serves             : 2

Vada Curry is one of the traditional south indian recipe. This is a simpler version of Vada Curry. Making vada and the gravy can be done parallelly. This goes well with Idli, Appam, Roti. I used to have with Rice and Papad.. I have prepared this as gravy. It can be prepared as semi gravy as well. Coming to the recipe. ..

For Vada :

Channa dal	1 cup
Onion	1 - Finely Chopped
Green Chillies	5
Curry Leaves	As Required
Fennel Seeds	1 tsp
Coriander Leaves	As Required
Salt	To Taste
Oil	To Fry

For Curry :

Vada	10 nos
Onion	1 - Finely Chopped
Tomato	1
Grated Coconut	2 tbsp
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Cumin Powder	1 tsp
Rice Powder	1 tbsp
Coriander Leaves	As Required
Salt	To Taste
Oil	1 tbsp

STEPS:

1. Soak Channa Dal for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients mentioned in "For Vada" Section except oil and keep aside. Ground Coconut, Turneric powder, Red Chilli Powder, Cumin Powder, Rice Powder to a fine paste.
2. In a deep bottomed pan, heat oil and take the small amount of batter and flatten it and drop it carefully. Fry vada till it turns light brown. 
3. In a cooker, heat oil and add Onion and fry till it becomes golden brown. Add Tomatoes and    stir well till it becomes tender. Add the ground paste and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and emove from the flame.
4. Soak the vadas in the curry for an hr till it beomes soft. Garnish with Coriander Leaves.

Tips:

• Don't fry vada too crispy. I have soaked the vadas as such in curry. If you want you can cut into small pieces as well.

Spicy Brinjal-Drumstick Curry / Kathirikka Murungakka Kaara kuzhambhu

Cooking time : 20 mins
Serves           : 3

My ever best combo for Kaara Kuzhambu is Brinjal and Drumstick. This is the basic Kaara Kuzhambu I usually make in my home. The Special ingredient that gives good taste to this curry is Sambar Powder. The same procedure can be followed to prepare ladies finger  curry as well. It goes well with Rice and Papad. I like to have this with Dosa as well. Coming to this delicious recipe...

INGREDIENTS:

Brinjal	4
Drumstick	1
Garlic Pods	6
Onion	1 medium size
Tomato	1
Tamarind	1/2 lemon size
Mustard	1/4 tsp
Fenugreek Seeds	1/4 tsp
Toor Dal	1/4 tsp
Curry Leaves	As Required
Asafoetida	a pinch
Turmeric Powder	1/4 tsp
Red Chilli Powder	1 tsp
Cumin Powder	1 tsp
Sambar Powder	2 tsp
Rice Powder (Arisi Podi)	2 tsp
Salt	To Taste

To Grind:

Grated Coconut	3 tbsp
Shallots	5

STEPS:

1.  Chop Onion and Tomatoes. Chop Brinjal Lengthwise. Chop Drumsticks to 1" Size. Soak Tamarind in warm water for 15 mins and extract tamarind juice.
2. In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds, Toor Dal, Asafoetida and curry leaves. Add Onion and Garlic and fry till it becomes golden brown. Add Brinjal and Drumsticks and fry for a min. Add tomatoes and Stir well.
3. Add Salt, Turmeric Powder, Red Chilli Powder, Cumin powder and stir well. Add Tamarind juice and allow it to boil for few minutes. Add Sambar Powder.
4. Add the ground paste to the mixture and Rice powder and  pressure cook with 1/2 cup water for 2 whistles and keep it in the sim for 3 mins and remove from the flame.

Tips:

• You can prepare this without coconut as well.
• If you have Puli Kuzhambu masala bought from stores, you can add that also.
• For Rice Powder, Dry Roast Raw rice and grindit to fine powder.

Tofu Masala

Cooking Time : 30 mins
Serves             : 2

I wanted to try Tofu Masala for a long time. I finally bought it and tried this recipe and it turned out great for Chapathis. Like Soya, it is also a substitute for meat. It has various health benefits like Soya as it is prepared from Soya milk. It is a great source of Calcium and Vitamin E, yet good for bones and lowers cholestrol. It also lowers the risk of cancer. I used fresh silken Tofu for this recipe.  It tastes similar to Paneer but still softer than paneer. So I tried the version similar to paneer butter masala but I didnot add butter. It goes very well with Roti. Coming to the recipe...

INGREDIENTS:

Tofu	200 gms
Onion	2 medium size
Tomato	2
Green Chillies	4
Ginger Garlic Paste	1 tbsp
Cashew Nuts	8
Turmeric Powder	1/4 tsp
Coriander Powder	1 1/2 tsp
Red Chilli Powder	1 tsp
Garam Masala	1 tsp
Kasturi Methi	1 tsp
Ghee	1 tbsp
Oil	Ass Required
Salt	To Taste

   To Garnish :                                                                                                                                                                        

Green Chillies	2
Onion	1 (Finely Chopped)
Coriander Leaves	As Required

                                                                                                                                                          STEPS:

1. Cut the Tofu into small cubes and keep aside. Puree the Tomato and grind it. Split open the green Chillies. Grind the Onion into coarse paste. Grind the cashew nuts to a fine paste separately.
   
2. In a pan, heat Ghee and Oil and add Bay leaf. Add the ground onion paste and fry till it becomes golden brown. Add Ginger Garlic Paste and saute for a min.
3. Add Tomato  and little water and cook till the oil gets separated. 
4. Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder and mix well.
5. Add Kasturi methi and water if required and allow to boil for 2 mins. Add Garam Masala.
6. Add cashew nut paste and stir well and add Tofu. Allow to boil for a min and remove from the flame.
7. Garnish with Coriander leaves, Chopped Green Chillies and Chopped Onion and Serve hot.  Tips:

• Don't cook Tofu more than 2 mins as it is very soft. 
• There are many types of Tofu available.Use  only Tofu for frying for this recipe. 

Peas Masala

I have got ample quantity of fresh green peas in Refridgerator. So thought of preparing this tempting masala that serves as a best combination for Roti, Poori and even we can have it along with Rice.. Peas are low in calories and no cholestrol. So, do try this tasty and easy dish.

INGREDIENTS:
Green Peas              - 1/4 cup
Onion                       - 1
Tomato                     - 1
Oil                            - As Required to fry

To Grind:
Coconut                   - 1 1/2 tbsp (Grated)
Coriander Seeds      - 1 1/2 tsp
Turmeric Powder     - 1/4 tsp
Red Chilli Powder   - 1 tsp
Cashew nuts             - 8 no
Ginger Garlic Paste  - 1 tsp
Fennel Seeds             - 1/4 tsp
Garam Masala           - 1 tsp
Salt                             - To Taste

STEPS:

1. Chop the onion and Tomato and keep aside. Grind all the items mentioned in the "To Grind" Section to a fine paste and keep aside.
2. In a Pressure Cooker, heat oil and add Onions. Saute it till it becomes golden brown color. Add Tomatoes and   keep stirring till oil gets separated. 
3. Add the ground masala and little water and allow to boil for 2 mins. Add Peas and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and remove from the flame.

Tips:

• You can use Dried Peas (Kaanja pacha pattani) as well for this recipe. In that case, Soak the green peas atleast for 4-5 hrs and pressure cook before using it.
• If you want more gravy, then add water additionally.
• Use Freshly ground ginger garlic paste.

Ladies Finger Curry / Vendakkai Puli Kuzhambu/Okra Curry

Cooking time : 20 mins
Serves           : 2

This Okra curry is easy to prepare and is delicious. Okra cooked in any form tastes very good. Freshly ground masala spreads the aroma and tastes good. This goes well with Rice/Dosa.

INGREDIENTS:
Ladies Finger                  - 12 - 15 no (Big size)
Onion                             -  1
Tomato                          - 1
Tamarind                        - 1/2 lemon size
Mustard Seeds                 - 1/2 tsp
Fenugreek Seeds              - 1/4 tsp
Curry Leaves                   - 1 strand
Salt                                 - To Taste
Oil                                  - 2 tbsp

To Grind:
Grated Cocunut                 - 1/4 cup
Cumin Seeds                     - 1 tbsp
Turmeric powder               - 1/4 tsp
Red Chillies                       - 1 tsp
Curry Leaves                     - 1 strand
Raw Rice                           - 2 tsp

STEPS:

1.  Dry Roast all the ingredients except Coconut and turmeric powder mentioned in "To Grind" Section and allow the mixture to cool. Chop Onion. Chop Ladies Finger to 1/2 inch. Soak Tamarind in warm water for 15 mins and extract tamarind juice.
2. In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds and curry leaves. Add Onion and fry till it becomes golden brown. Add Ladies Finger and fry well till it is no more sticky. Add tomatoes and Stir well till the tomatoes are cooked. In the meantime, Grind the items mentioned in "To Grind" Section.
3. Once the tomatoes are cooked, add the ground paste to the mixture and stir for a min. Add Tamarind Juice, salt, 1/2 cup water and pressure cook for 2 whistles and keep it in the sim for 3 mins and remove from the flame.

Linking to the event "Dish Name Starts with L" @ Akila's Kitchen

White Potato Curry

Cooking Time : 20 mins
Serves            : 2

This is a different delicious curry and is easy to make with simple ingredients. Addition of Cashewnuts makes the curry rich in taste. This goes well with Poori.

INGREDIENTS:
Boiled Potatoes  - 2
Onion                - 2
Green Chillies     - 4
Star Anise          - 1
Curry Leaves     - 1 strand
Salt                    - To Taste
Oil                     - As Required

To Grind
Cashew nuts       - 5
Grated Coconut   - 3 tbsp
Fennel Seeds       - 3/4 tsp

STEPS:

1. Peel off the skin of the boiled potatoes and cut it into small pieces and keep aside. Chop the Onions and Green Chillies. Grind the items mentioned in "To Grind" Section.
2. In a pressure cooker, heat oil and add star anise, curry leaves. Once the aroma comes, add Onion and green chillies. Fry Onion till it becomes light brown. 
3. Add the mashed potatoes, salt and stir well. Add the ground paste. Add 1/2 cup of water and pressure cook for 2 whistles in medium flame and keep it in simmer for 5 mins and remove from the flame.
4. Serve with hot Pooris.

Linking to the event "SYF and HWS Series - Fennel Seeds" @ Palakkad Samayal and Anu's Healthy Kitchen

Also Linking to "SHow me your Hits - Iron Rich Foods" @ Erivum Puliyum

Sundakka Vathal Kuzhambu

This is a very easy to prepare recipe. You can always prepare this recipe when you are really bored to cook. The ingredients required are very less and you need not use mixer. I got this wonderful recipe from my mother. Out of all the Puli Kuzhambu, this is my favorite and i dont know how many times i have prepared this. Adding Sambar powder as a final touch gives wonderful taste.

INGREDIENTS:
Sundakkai (Turkey berry) Dry     - 2 tsp
Tamarind                                    - 1/2 Lemon size
Mustard seeds                             - 1/2 tsp
Fenugreek Seeds                         -  1/4 tsp
Dry Red Chillies                          - 4
Onion                                         - 1
Tomato                                       - 1
Garlic                                          - 4 cloves
Turmeric powder                         - 1/4 tsp
Red Chilli Powder                        - 1 tsp
Salt                                             - To Taste
Cumin Powder                             - 1 tsp
Sambar Powder                            - 1 tsp
Coriander Leaves                          - To Garnish
Oil                                                - As Required

STEPS:

1. Soak Tamarind in warm water for 20 mins and extract tamarind juice.
2. In a pressure cooker, heat 2 tbsp oil and add Sundakkai vathal and let it fry and then add mustard seeds and wait till it splutters. Add Fenugreek seeds and Red Chillies.
3. Add Onion and garlic and fry till onion becomes golden brown. Add Tomato and stir well till the tomato is cooked. Add Turmeric powder, Red Chilli powder, Salt, Cumin powder and mix well,
4. Add Sambar powder and Tamarind juice and allow to boil for 2 mins.
5. Pressure cook for 2 whistles in medium flame and remove from the flame. The Kuzhambu will be very thick now.
6. Garnish with Coriander leaves. Serve hot with Rice, Papad and Omlette. A very good combination.

Tips:

• Use Sesame oil for good taste.

Drumstick Gravy/Murungakai kuzhambu

Cooking time : 20 mins
Serves           : 2

Drumstick Curry is a delicious south indian curry. This recipe can be easily prepared with 2 Drumsticks.  This goes well with Rice/ Dosa.

INGREDIENTS:
Drumsticks                      - 2 (Cut into 2 inch pieces)
Onion                               -  1
Tomato                            - 1
Ginger Garlic Paste         - 1 tsp
Salt                                  - To Taste
Oil                                   - 2 tbsp

To Grind:
Grated Cocunut                   - 1/4 cup
Cumin powder                    - 2 tsp
Turmeric powder                - 1/4 tsp
Chilli powder                      - 1 tsp
Rice powder (Arisi Podi)   - 1 tsp

STEPS:
Preparation of Rice Powder:
                Dry Roast 2 tbsp Raw Rice and allow the mixture to cool. Grind it in the mixer.

1. In a pressure cooker, Heat Oil and add Onion and fry till it becomes golden brown. Add Ginger Garlic paste and tomatoes. Stir well till the tomatoes are cooked. In the meantime, Grind the items mentioned in "To Grind" Section.
2. Once the tomatoes are cooked, add Drumsticks and add the ground paste to the mixture and stir for a min. Add salt, 1/2 cup water and pressure cook for 2 whistles and keep it in the sim for 3 mins and remove from the flame.

Linking to Mom's Recipe @ Srav's Culinary Concepts

Minced Soya chunk Curry

Cooking Time : 30 mins
Serves            : 2

Soya Chunk is a very healthy food. Those who hate to eat Non-Veg can prefer Soya. I have prepared this recipe similar to Mutton Kheema (kothu curry). This goes well with Poori, Chapathi.

INGREDIENTS:
Soya Chunks                         12 no
Big Onion                               1
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Turmeric powder                      1/4 tsp
Red Chilli Powder                   1 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Bay Leaves                             1
Salt                                        To Taste
Coriander leaves                     To Garnish

TO GRIND
Cashew nuts                5
Grated Cocunut          1/4 cup
Cumin seeds               1 tbsp
Coriander seeds          2 tbsp
Dry Red chillies           3-4
Fennel seeds               1/2 tsp


METHOD:

1. Soak the soya in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soya from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soya and grind the soya in mixer in slow mode for 2 times only. Don't grind much.
2. Grind the items mentioned in "To Grind" section to a fine paste along with the cocunut and fennel seeds.
3. In a pressure cooker, heat oil and add Bay leaf, cinnamon sticks, cloves and wait till the aroma comes.
4. Add onion and fry well till it becomes light brown. Add ginger garlic paste. Add tomatoes and cook till it becomes tender. Add turmeric powder, red chilli powder, minced soya chunks, salt and stir well. Add the ground paste and stir well. Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
5. Add Garam Masala and boil for 2 mins and Garnish with coriander leaves and serve hot.

Tips:

• Add freshly grated Cocunut and ginger-garlic paste to get good taste.
• While preparing Soya Recipes, use more oil since soya  requires more oil.
• Squeeze the soya well to drain the water.
• Grind the soya in mixer in slow mode for 2 times only. 

I am very happy to link this recipe to the event "Serve It - Pressure Cooked" Organised by Krithi's Kitchen. This is my first entry too.

Also linking to Healty Diet -Vegeterian Side dishes @ Cooksjoy.com

Also Linking to the event Show Me Your Hits @ Spicy Treats