Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Peas masala ( Kerala style)

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Wanna cut those extra calories of oil used in cooking peas, a winter veg?
Here’ s a tasty recipe which do not use much of oil , prepared in a coconut based gravy. Ok, now the question in your mind is , ” Coconut is also rich ryte? “. Let me tell you. Anything in excess is a lot of calories. But if you can create a tasty dish with the minimal usage of high cal ingredients, wat’s better than that?
Try the recipe once and I’m sure you are gonna be a fan of it. It’s easy on your stomach and yummy for your taste buds.

Prep time – 15 to 20 mnts

Serves -6
Ingredients
Boiled fresh peas – 200 gm
Potato – 1 big ( Cut into small pieces)
onion – 1 big ( sliced)
tomato – 1 medium ( chopped finely)
Ginger – 1 inch minced
Curry leaves – 2 strands
Mustard seeds – 1 tspn
Red chili powder – 1/2 tbsp
Coriander pdr – 1 1/2 tbspn
Garam masala – 1 tsp
Fresh grated coconut – 1/2 cup
Green chilly – 1 slit horizontally
cumin seeds – 1/2 tsp

step 1
Boil the peas and potato till nicely cooked.Add salt and turmeric pdr while doing this.Keep aside.

step 2
Let’ make the masalas .
*1. Heat 1 tbsp oil in a heated pan. Add 1/2  of the thinly sliced onion in to it and saute till light brown. Now add minced ginger pieces and cook for 2 minutes.Now add red chili powder, coriander powder and 1 strand of curry leaves to the pan and saute until the masalas give a roasted smell.Grind this masala in a mixie adding some water to it, in a mixie. Keep aside
2. Grind fresh grated coconut, cumin seeds and green chilly in a mixie and keep aside.

step 3
Now comes the final mixing step.
1. Heat 1 tbsp oil in a wok/Kadai. Add rest of the onions and saute till light pink. Add tomatoes and cook for 2 minutes.
2. Add boiled peas and potato into it and mix well.Now goes the ground masala * into the wok. Mix gently and cook for 2 minutes.
3. Now the ground coconut paste goes into the wok. Mix all the ingredients very well in high heat and cook for 2 to 3 minutes.Add curry leaves and garam masala pdr.
4. For seasoning, Crackle mustard seeds and whole red chillies and pour on top of the gravy.Relish this dish hot with rotis.

Categories
Hyderabadi flavours Veg Dishes

Dum ka Tamatar ( Tomato curry )

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
Ingredients
Peanuts                                                                1 1/2 tb
Sesame seeds                                                    1 1/2 tb
Grated fresh Coconut                                     1 1/2 tb
Ghee 4 tb                                                           ( Or any oil you prefer)
Salt
Mustard seeds                                                ¼ ts
Cumin seeds                                                    ¼ ts
Methi seeds                                                     1/8 ts
Red chilly                                                         3 n
Ginger garlic paste                                       1 ts
Curry leaves                                                   2 sp
Cumin powder                                             ½ ts
Coriander powder                                          1 ts
Chilly powder                                               1 tb
Onions                                                            1 big
Turmeric                                                       pinch
Green chilly                                                  2 n
Coriander chopped                                     ½ tb
Mint chopped                                              ½ tb
Tomatoes                                                       4 small
Tamarind juice                                           ¼ cup
Jaggery                                                          1 small piece

ts -teaspoon , tb -table spoon , n -number

Click here for recipe of Baby onion ka salan from Hyderabad cuisine.

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Cut the bae of the tomato slightly and place it in the middle of the gravy . Cook for another 10 minutes until the tomatoes are nice and soft. Mke ure the shape of the tomatoes is intact.
10.Your Dum ka tamatar is ready. Enjoy it hot with your Pulao, plain rice or even rotis.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan?

Categories
Hyderabadi flavours Veg Dishes

Baby onion ka salan

Baby onion ka salan is prepared using the same method as Dum ka tamatar. Instead of tomato , here we are using baby onions.Aristocratic Nizams always contributed to the development of the culinary art.Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.
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Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Baby onions 100 gm
Tamarind juice ¼ cup
Jaggery 1 small piece

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Saute the peeled baby onions in 1 tsp oil till it turns ink. Add this onion into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Categories
Hyderabadi flavours Veg Dishes

Hyderabadi Mirch ka salan

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.Herad of Hyderabadi Dum ka tamatar,  Hyderabadi baby onion ka salan?The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Tomatoes 4 small
Tamarind juice ¼ cup
Jaggery 1 small piece

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9.Make a slit in the green chillies and deseed them. Fry the chillies slightly in 1 tsp oil.
10. Add the fried chillies to the gravy and cook covered for 10 minutes.
11. Mirch ka salan is ready to be served hot with Pulao or biriyanis.
I love it with rotis also.

Wanna learn how to make Hyderabadi Baingan ka salan?

Categories
Hyderabadi flavours Veg Dishes

Hyderabadi Baingan ka salan ( Eggplant curry)

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Hyderabadis would never serve Biriyani to their guests without this great side dish. It is not even allowed to dream of biriyanis without baingan ka salan in Hyderabad. 🙂 This creamy, tangy slightly sweet and spicy gravy enhances the Biriyani experience.Recipe is given below.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? click on the links for more recipes.

Hyderabadi Baingan ka salan

Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ tb
Mint chopped ½ tb
Baby brinjals/egg plants 6 nos
Tamarind juice ¼ cup
Jaggery 1 small piece

ts -teaspoon , tb -table spoon , n -number

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. cut the nod of the bringals frm it’s end and the rest of the nod should remain intact.Slit the brinjal into 4 without seperating it from the nod.Deep fry them. Add these fried brinjals into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Click here for more Hyderabadi cuisine recipes.

Categories
Veg Dishes

Gobi Manchurian (Dry)

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Gobi (Cauliflower) Manchurian is one of the “can’t avoid at any cost ” veg starter when you go to a restaurant. Why shouldn’t we make this dish at home with better health and taste as added benefits. I decided to try out this dish at home once again. ( As my first trial couple of years back was a disaster.It was soggy and sticky)This time i wanted it to be crispy and perfect and this time it was just out of the world.;)
Here’s the recipe for you.
Ingredients
1. Cauliflower – 1 medium sized
2. Ginger garlic paste – 1 tsp, Minced ginger and garlic- i tsp each
3. salt – to taste
4. Chilli powder – 1/2 tsp
5. Oil for deep frying
6.soya sauce – 1 tbsp
7. Red chilly sauce – 1 tbsp
8.Tomato sauce – 2 tbsp
9. Vinegar- 1 tbsp
10. sugar- 1 tspn
11. onion- 1 small finely chopped
Cut the cauliflower into medium sized florets and clean them by dipping them in hot water for 10 minutes. Wash and keep aside.
Fisrt let’s make the batter ready for frying the cauliflower pieces.
For the batter
maida – 1/2 cup
cornflour – 1/4 cup
Rice flour – 1 tbsp
salt – to taste
Black pepper powder – 1/2 tsp

1.Mix all the above mentioned ingradients and make a thick batter. Add the cauliflower pieces into the batter and mix well. Make sure every piece is coated well with the batter. In case you have more cauliflower pieces and less batter, don’t be lazy. Please make some more batter. :)Fry the cauliflower till golden brown.
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2.While you are frying them, you can even make the sauce ready if you can manage some multi tasking. Other wise, please keep the sauce ready before you fry the cauliflower.

3.For sauce

Heat 2 tbsp oil in a non stick pan and add chopped onions. Saute till the colour of onions turns pink. Add minced ginger and garlic to it and saute for 2 minutes.Add green chilli paste. Now you can add all the sauces, vinegar and sugar.Mix well and saute for 2 minutes. Your sauce is ready
4. Add the fried gobi into the sauce and mix well. Serve hot as a starter.

Categories
Kerala Vegeterian dishes Veg Dishes

Kerala style kadala curry. ( Bengal gram masala )

Kadala curry cooked in Kerala style can be a wonderful accompaniment for rice , roti or Puttu.It is cooked in a coconut based gravy which offers a great satistaction for your taste buds.DSCN4819
Recipe (Kadala curry)
Serves 5
Ingredients
Black gram – 250 gm
Fresh grated coconut – 1/2 cup
red chilli pdr – 1/2 tbsp
coriander pdr – 1 tbsp
Garam masala/ Meat masala – 1 tsp
coriander leaves – For garnish
Curry leaves – 2 strands
Onion – 1 big (finely chopped)
Tomato – 1 small(finely chopped)
ginger – 1/2 inch piece

Method
1. Soak black gram over night or for 8 hours.
2. Cook the soaked kadala in a cooker . Add 1 1/2 cups of water, turmeric powder, salt in the cooker along with the kadala.Wait for 5 whistles and then simmer for 10 minutes.
3. Now let’s prepare the masala.
a. Heat 2 tbsp of any oil ( preferably virgin coconut oil) in a pan. Add half of the finely chopped ginger to it.Once the ginger leaves a nice fried flavour, add finely chopped onions to it. Mix well until the colour of the onion turns golden brown. Now add red chilli powder and coriander pdr. Saute well for 2 minutes.Add i strand of curry leaves to it.
b. Now it’s the time to grind this masala in a mixer with 1/4 cup of water to a fine paste.Keep this ground masala aside. Now let’s grind coconut and cumine seeds to a fine paste.
c. Add the ground masala paste to the already boiled kadala in the cooker. Mix gently and on high flame, bring it to boil.Now reduce the heat and add the ground coconut and cumin paste to the gravy and mix gently . Bring it to boil . Stir continuously .Add garam masala now.Now let it simmer for 3 minutes. Add the remaining curry leaf strand and coriander leaves to it.
4. Transfer the kadala curry which is ready now in the cooker to a serving dish.
5. For seasoning, heat 1 tbsp oil in a small pan. Add mustard seeds, red chillies and curry leaves to it.Please make sure that the mustard seeds crackle fully.
6. ENJOY this heavenly dish with Puttu, rice or even roti.

Categories
Kerala Vegeterian dishes South Indian veg Veg Dishes

Malabar parippu (Yellow lentils Kerala style)

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This dish will be a great accompaniment for rice as well as rotis. Malabar is the northern part of Kerala, where I belong to. The way yellow lentils are cooked in this part of Kerala is very different from other preparations. And let me tell you another secret behind the dish. If you are trying to lose weight and add that extra glow on your face, I strongly recommend this dish for you. The coconut used in preparation, gets you the glow and the fibre from lentils (dal) and coconut takes out that extra fat from you. The amount of oil used in the preparation is very minimal.With all these benefits, you can enjoy great taste also. Try out the dish today itself .Here’s the recipe for you!
Ingredients
Yellow lentils – 250 gm ( Tuvar dal, sambar parippu)
red chilli pdr – 1/2 tsp
turmeric pdr – 1/2 tsp
Cumin seeds – 1 tsp
curry leaves – 2 strands
Greated fresh coconut – 1 cup
Onion – 1 big
Red chillies – 2 nos

( Grind 3/4 cup freshly grated coconut with cumin seeds and keep aside.You need to use thix mix in to the lentils once cooked )
Method
1. Add enough water to lentils to cook smoothly in a cooker. Add turmeric and red chilli powders along with the lentils.( 5 whistles )
2. Once lentils are cooked , open the cooker lid and add the coconut and geera paste from the mixie to the cooked lentils.
3. Mix gently with a spoon and check the consistency. U can add more water according to your preferred consistency.
4. Place the cooker on high flame with the lid open and bring the lentils to boil for 3 minutes.
5. Parippu malabar style is ready and waiting for the seasoning.Seasoning decides the taste of this dish . So, do it carefully.
Seasoning
1. Fry chopped onion and 1/4 cup grated coconut to dark brown. Add red chilli whole and curry leaves in to it. Pour the whole thing straight out of flame to the cooked lentils
2. Crackle mustard seeds in 1 tspn oil and add that too in to the gravy.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

 

Categories
Veg Dishes

Butter paneer masala

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Soft paneer chunks are dunked into a rich tomato based gravy a must try for all paneer lovers!
Onions 350g
Cashew nuts ¼ cup
Kashmiri red chilly 150 g
Green chilly 75g
Salt
Butter ½ cup
Tomatoes 1500 g
Sugar 2 ts
Whole garam masala (each) 8g
Ginger garlic paste 1 tb
Kasoori methi 1/8 cup
Chilly powder ½ ts
Coriander powder ½ ts
Salt
Cream 1 ts
Paneer 250 g
Ginger juliennes 1 inch pieces

1.Add whole garma masala in the muslin cloth and tie it .Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
2.Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down, remove the sachet & using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straning all, discard the seeds and peels of tomato.
3.Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add toasted kasoori methi (cursh it with hands) once it comes to boil switch off the flame. Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non veg dishes.
4.Heat butter in a pan add cream mix it with the butter, add makhani gravy, add pinch of sugar, ginger juliennes, add paneer in a slow flame .Once it comes to boil and then switch off the flame.
Thank you Vahchef for the exotic recipe.

Categories
Veg Dishes

Palak paneer

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This dish hails from the north of India and is a good store of proteins and vitamins. Young moms, Please introduce your child to Mr. Popoye to get motivated to try out this dish. 😉 It’s easy to make and delicious to eat. It can be served as a party dish on your dinner table also.Recipe is noted down here for you.
Ingredients
Paneer – 250 gm
oil – 4 tbsp
Ginger garlic paste- 1 tbsp
diced onions- 1 big
chopped onion- 1/2 of small onion.
Spinch leaves – 2 bunches
green chillies – 2 to 3
fresh coriander leves – few sprigs
salt-to taste
coriander pdr – 1/4 tspn
cumin pdr – 1/2 tspn
cumin seeds – 1/2 tspn
Garam masala- 1 tspn
Yogurt – 3 tbsp
fresh cream – 3 tbsp ( optional)
Method
1. Wash and dry the palak/ spinach leaves and keep aside.
2. Heat 2 tbsp oil in a wok/kadai and add diced onion. sauté till the colour turns slight brown . Add green chillies followed by palak leaves to it. Stir and cook for 2 to 3 minutes. Add coriander leaves and saute for 1 minutes.
3. Now this mixture will go into a blender/mixie. Make sure the temperature is not too much while u are grinding it.
4. Heat 2 tbsp oil in a wok and add cumin seeds and let it crackle. Add chopped onions and saute well. Add coriander pdr and cumin pdr and stir for 1 minute on slow flame.
5. Add the ground palak form mixie into the wok and saute well.
6. Add curd followed by fresh cream and saute n high flame for 2 to 3 minutes.
7. Add some water according to your required consistency and bring it to boil.Now add garam masala.
8. Let the paneer/ cottage cheese pieces go into the gravy now. Switch off the flame after one boil and mix slowly.
9. Serve hot with rumali roti, Phulka or jeera rice.