Liver Fry

 Ingredients:
1 pound liver, cut into 1 inch cubes
1 small onion, chopped finely
4-5 green chillies, slit length wise
1 tomato, chopped finely
1 Ginger-garlic paste
1/4 tbsp garam masala powder
1 tbsp red chilli powder
1 pinch turmeric
salt to taste
1 garlic pod, finely chopped

Preparation:
1. In a deep pan, add oil and add 2 bay leaves, 2 cardamom, 2 cloves and 1 cinnamon stick and fry for 2 min
2. Add onion, green chillies and fry for 2min
3. Add Ginger garlic paste and fry for some more time
4. Add liver pieces and tomato pieces and cook till they are soft
5. Add Garam masala powder and chopped coriander leaves and cook for 2min

This goes well with rice and roti

Mutton Pepper Fry

1 pound Mutton, washed thoroughly
1 small onion, chopped finely
1 tbsp red chilli powder
10 green chilli, sliced length-wise
10-15 curry leaves
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tbsp turmeric
salt to taste
1 tbsp ginger garlic paste
1 tbsp lemon juice
coriander for garnishing

Masala powder:
1/2 spoon black pepper
1/2 tbsp cumin seeds
4 garlic pods
Crush all the above coarsely


Method:

1. In a pan, add oil and when it is hot, add cumin seeds, onion and fry well.
2. Add tbsp ginger-garlic paste and fry for 2 min
3. Add Mutton pieces, enough salt and cook till mutton turns soft and switch off the fire
4.  In another pan, add butter and add masala powder, green chillies and curry leaves and fry for 2min
5. To this add mutton mixture, red chilli powder, cumin powder, coriander powder and fry for 5 min
6. Before turning off the fire, add lemon juice

This fry taste heavenly. Goes well with white rice

Mushroom Masala

Ingredients:-

Mushrooms - 2 cup, cut into halves
1onion, sliced into small pieces
1 big Tomato, sliced into small pieces
 1/4 bunch coriander
1 spoon coriander powder
1spoon Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For masala powder:-
Coconut powder - 1 tbsp

Coiriander seeds - 1/4 tbsp

Garlic pods - 2

 Make a fine powder of the above.

Method:

1.  In a pan, add oil, bay leaves, 1 small cinnamon stick and 2 cloves
2. Add onion, slit green chillies, curry leaves and fry for 2min
3. Add ginger garlic paste and fry till the raw smell vanishes
4. Add chopped tomatoes and mix well and cook till tomatoes become soft
5. Add mushroom pieces and cook till the mushroom pieces are well-cooked
6. Before you turn off the heat, add  masala powder and chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan.

Mushroom Mutton curry

 

 Ingredients:-

Mutton 500gms
1onion, sliced into small pieces
 1 big Tomato, sliced into small pieces
1 cup button mushrooms, washed and cut into halves
1/2 capsicum, cut length wise
1/4 bunch coriander
1 spoon coriander powder
2 spoons Ginger garlic paste
  Bay leaf 2
Cinnamon 2
Clove 1
Red chilly powder 2 tsp
a pinch of turmeric powder
Salt as per taste
Canola oil 3 tbsp

For Garam masala powder:-
Cinnamon 1
Clove 4
Big elachi 2
Shah jeera 1 spoon
Nutmeg - small piece
Make a fine powder of the above.

Method:

1. Add tbsp ginger-garlic paste, 1 spoon coriander powder, 1/4tbsp salt, a pinch of turmeric, 1/2tbsp garam masala, 2 cups of water to mutton pieces and pressure cook for 5 vigils
2.  In another pan, add oil, bay leaves, 1 small cinnamon stick, 2 cloves and 3 black pepper
3. Add onion, slit green chillies, curry leaves and fry for 2min
4. Add ginger garlic paste and fry till the raw smell vanishes
5. Add chopped tomatoes and mix well and cook till tomatoes become soft
6. Add mushroom and capsicum pieces and fry for 2min
7. To this, add cooked mutton, add remaining garam masala powder, turmeric, salt and chilli powder and stir well and cook for another 10min on low flame.
8. Before you turn off the heat, add chopped coriander leaves to the curry. 

This goes really well with Plain rice, Bagara rice, Roti and naan. By adding mushroom, it gives a very unique and tasty flavor to the curry.

Spinach Soya chunks Fry

Spinach- 1 bunch, chopped finely
Mini Soya chunks - 1/4 cup, boil in water for 5 min and strain
Bengal gram - 3 tbsps, boil till soft
green chilli - 4, slit length wise
salt to taste
Turmeric powder - 1pinch

Preparation:
1. In a pan, add oil and when it is hot, add green chillies and fry for 2 min
2. Add Spinach, turmeric powder and salt and cook for 3 min
3. Add  boiled bengal gram and soya chunks and cook the whole mixture on low fire till all the water evaporates and oil separates on the sides

This curry is very very tasty and goes well with Roti and Rice

Chinese Eggplant, Squash capsicum curry

Ingredients:
Chinese Egg plant - 1, wash and cut into 1 inch cubes
Squash - 2, wash, peel and cut into 1 inch cubes
Bell pepper - 1/2, wash, cut into 1 inch cubes
Onion -1/2, cut into small pieces
red chilli powder - 1 tbsp
coriander leaves - 1 tbsp chopped
Salt to taste
Turmeric powder - 1 pinch
Garlic pod - 1, cut into small pieces

Preparation:
1. Add oil in a pan and when it is hot, add eggplant pieces, squash pieces and Bell pepper pieces and fry for 2 min
2. Add  onion, turmeric and salt and fry till eggplant and squash pieces turn soft
3. Add red chilli powder and fry for 2 min
4. Garnish with coriander and switch off the fire.

This curry tastes really well without any extra spices. Goes well with Rice and Roti

Methi (Fenugreek) Leaves Dal

Ingredients:
1 bunch Fenugreek leaves, separate leaves from stems
1/2 onion, cut into large pieces
1 tomato, cut into big pieces
1 cup Yellow (toor) Lenil
1 pinch turmeric
1 tbsp tamarind paste
Salt to taste
2 cups water

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Garlic pods - 2, mash coarsely
Urad dal - 1/4 tbsp

1. In a pressure cooker, add all the ingredients except salt and pressure cook for 3 vigils. Once it cools off, mash the dal into paste and add salt.
2. In a pan, add oil and when it is hot, add red chilli, mustard seeds, garlic pods, cumin seeds, urad dal and curry leaves and season well. Add this to the dal.

This goes well with hot white rice. Tastes very yummy with Ghee and Mango pickle!

Potato(Aloo) Fry

Ingredients:
Potatoes - 4, boil and peel the skin and cut into cubes
small onion - slice length wise
Green chilli - 4 slit length wise
Curry leaves - 5
Urad dal - 1tbsp
mustard seeds - 1/4 tbsp
turmeric - 1 pinch
salt to taste
Lemon juice - 1 tbsp

Preparation:
1. In a pan, add oil and when it is hot, add urad dal, mustard seeds, green chilli, onions, curry leaves and fry well
2. Add potato pieces, salt and turmeric and fry in low heat for 5 minutes
3. Switch off the fire and  add lemon juice to the curry.

This curry is very simple to make and tastes very good when served hot. Goes well with white rice

Peanuts Chutney

Ingredients:
Peanuts- 1 cup
Green Chilli - 10-15 as per your spice level
 Ginger - 1/2 inch
Tamarind paste - 1/2tbsp
Salt to taste
 
Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry green chillies for few minutes
2. In a mixie jar, add Peanuts, ginger, green chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma

Dalia (Putnaala pappu) Chutney

Ingredients:
Dalia - 1 cup
Red Chilli - 10-15 as per your spice level
Garlic pod - 1
Tamarind paste - 1/2tbsp
Salt to taste
cumin seeds - 1/2 tbsp

Seasoning:
Oil - 2 tbsp
curry leaves - 5
Red chilli - 1
mustard seeds - 1/4 tbsp
Urad dal - 1/4 tbsp

Preparation:
1. In a pan, add 1 tbsp oil and when it is hot, fry red chillies for few minutes
2. In a mixie jar, add cumin seeds, Dalia, garlic pod, red chillies, tamarind paste, salt and enough water and grind to a smooth paste
3. In a pan, add remaining oil and when it is hot, add red chilli pieces, mustard seeds, Urad dal and curry leaves and season well. Add this to the chutney

This chutney goes well with Idli, Dosa and Upma