Mixed Vegetable Korma w/ English Subtitles

Moth Bean Vada - Matki Vada w/ English Subtitles

Eggplant Gravy - Podugu Vankaya Pulusu w/ English Subtitles

Bottle Gourd Masala Curry - Sorakaya Nuvvula Masala w/ English Subtitles

Methi Roti - Menthikoora Chapathi w/ English Subtitles

Chettinad Vegetable Soup w/ English Subtitles

Quinoa Yogurt Rice Indian style - Quinoa Daddhojanam w/ English Subtitles

Beerakaya thokku nuvvula Chutney - Ridgegourd Peel Seasame seeds Chutney

 

Ingredients:

Mint leaves - 1 cup

Beerakaaya skin - 1 cup (when you peel Ridge gourd for curry, you can use the skin for this chutney)

Red chillies - 15 (as per your spice levels)

urad dal - 2 tbsps

cumin seeds - 1/4 tbsp

coriander seeds - 1/4 tbsp

Mustard seeds - 1/4 tbsp

Red chilli flakes - 1/4 tbsp for tampering

fenugreek seeds - 1/4 tbsp

Garlic pods - 3

Salt to taste

tamarind - 2 tbsp

curry leaves- 5

Method:

In a pan, dry roast seasame seeds and let them cool down

In a pan add oil and when it is hot, add red chillies and fry for 2 min. Strain and keep aside

In the remaining oil, add urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min.Now remove all the ingredients from oil and let them cool

 

To the pan, add 1/2tbsp oil and add Ridge gourd peel and fry till the pieces are well cooked. It usually takes 5 minutes 

Add washed tamarind to the pan and mix well and fry for another 2min

In the mixie jar, add all the ingredients except ridge gourd peel, 2 garlic pods and enough salt

Grind without adding water to a coarse mixture

Now add ridgegourd peel, enough water and grind to a smooth paste

 

In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add ground chutney to the pan and mix well and take out into a bowl.

Not to mention, this chutney is heathy and tastes heavenly! Goes well with hot white rice and Dosa.

Simple Eggplant Fry - Vankaya Vepudu

I was in a hurry to prepare something quickly  as it was getting late for dinner and yet wanted to try something new. I had absolutely no hopes on this recipe as I wasn't sure how it will come out. Somehow everything looked disappointing. I was so disheartened that I couldn't even focus on taking good pictures. But when we actually ate it, we were pleasantly surprised to find that the taste was heavenly and the eggplant pieces literally melted in our mouths. I would say, one of my best experiments ever. :) 

Ingredients:
Eggplant- 5, wash and cut them into long strips
Onion - 1 small, cut into small pieces
Ginger Garlic paste - 1/2 tbsp
Garlic pods - 2
Coriander powder - 1/2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
Turmeric- a pinch
Oil - 2 tbsp
Fresh coriander chopped - 1 tbsp

Method:
In a pan, add oil and when it is hot, add garlic pods and onion pieces and saute till onions are translucent. Switch off the heat and keep the pan aside to cool

In a mixie jar, add the ingredients from the pan, salt, red chilli powder, coriander powder and Ginger garlic paste and grind coarsely and keep aside. (sorry the picture is not very pretty)

Now, In a pan remaining oil and when it is hot, add eggplant pieces, salt and turmeric and fry on medium heat till eggplant pieces turn soft but not mushy

Add the masala prepared earlier, sprinkle some water from the top, mix well and fry for 5 minutes on medium heat. Garnish with fresh coriander leaves.

Yummy eggplant fry is ready to  be served. Goes well with Roti and hot white rice!

Cauliflower Beans curry

Ingredients:
Cauliflower - 1, wash and cut into small pieces
French Beans - 1 cup pieces
Tomatoes - 1, wash and cut into small pieces
Onion - 1, chop finely
Butter - 1 tbsp
Oil - 1/2 tbsp
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Fresh coriander chopped - 1 tbsp
Few curry leaves
Turmeric - 1/4 tbsp
Salt as per taste



Method:
In a pan, add oil and butter and when it is hot, add red chillies, onions and curry leaves

Add turmeric and salt and mix well and saute till onions turn translucent. Now add ginger garlic paste and mix well and fry till raw smell of ginger garlic paste vanishes

Add tomatoes to the pan. Mix well and cook till tomatoes turn soft

Now add cauliflower and beans pieces to the pan and mix well.

Cover the pan with lid and cook till beans and cauliflower florets are well cooked. Garnish with fresh coriander and mix well and fry for 2 more minutes

Very tasty cauliflower beans curry is ready to eat. Goes well with hot roti

Turnip Kootu Tamilnadu style

Ingredients:

Turnip - 1,wash peel and cut into 1 inch pieces

Moong Dal - 1/2 cup

 

For seasoning:

Tomato - 1 medium sized

Onion - 1 small sized

Turmeric - a pinch

Salt as per taste

Red chillies - 2

Mustard seeds - 1/4tbsp

Cumin seeds - 1/4 tbsp

Few curry leaves

Chana dal - 1/4 tbsp

Butter - 1 tbsp

Red chilli powder - 1 tbsp

Asafoetida - a pinch

Fresh coriander leaves - 1 tbsp finely chopped

 

Method:

In a pressure cooker, add washed moong dal, turnip pieces and enough water and pressure cook for just one visil. Switch the heat off and let it cool down

 

In a pan, add butter and when it is hot, add Red chillies, cumin, chana dal, mustard and curry leaves and fry for a min

Now add onions and sprinkle asofoetida and saute till onions are translucent

Add turmeric, salt and  finely chopped tomato pieces to the pan and let it fry for another 2min till tomato pieces turn soft.

  Add red chilli powder and stir well and cook for a minute

 Now add cooked dal to the pan and mix well.

Add a cup of water and chopped coriander and let it boil for 3 min and turn off the heat.

Yummy Turnip kootu is ready to be served. Goes well with rice and as a side dish to Roti. Enoy!

Chanterelle Mushroom Masala curry

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance. When we bought them, we were highly impressed with the good things written about this variety and wanted to try it out once. I was little skeptical about how it might taste combined with Indian spices but the curry came out really really well.
Ingredients:
Chanterelle Mushrooms - 1 cup
Onions pieces - 2 tbsp
Red chilli powder - 1 tbsp
Salt as per taste
A pinch of Turmeric
2 cups of water

For Masala:
1 tbsp uncooked rice grains
1 tbsp dry coconut powder/flakes
2 Garlic pods
1/2 tbsp Dhaniya/Coriander seeds

For Seasoning:
1 tbsp oil
1/4 tbsp mustard seeds
2 Red chillies, cut into 1 inch pieces
5-6 Curry Leaves

Method:
Wash mushoom pieces thoroughly and strain.

In a heavy bottomed pan, add mushroom pieces, onion pieces, red chilli powder, turmeric and salt

 

Add 2 cups of water and cook till mushrooms are mix well

Cover with lid and cook till mushroom are soft. It takes about 10min

In a coffee grinder or small mixie, add all masala ingredients and grind coarsely

Add this masala to the curry and cook for 3  more min and switch off the heat

In a pan, add 1 tbsp oil and when it is hot, add red chilli flakes, mustard seeds and curry leaves and fry till mustard seeds splutter

Add this tempering to the curry and mix well. Very tasty mushroom masala is ready to be served

Goes well with hot white rice!