Category Archives: Curries

Beetroot curry

Today I am sharing a simple curry recipe with beetroot. I never thought to make the beetroot curry before……and never ever heard of anybody making beetroot curry before…6 months ago. Now I started making recipes with beetroot leaves as well….
Later I will post the beetroot leaves curry….but now I am posting this simple and tasty beetroot curry with very less ingredients. It goes well with rice,roti.

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Ingredients :

  1. Beetroots – 3
  2. Onion – 1/2 small size
  3. Oil – 1 Tbsp
  4. Mustard seeds – 1/2 Tbsp
  5. Cumin seeds – 1/2 tbsp
  6. Red chilli flake – 1
  7. Curry leaves – 1 Spring
  8. Urad dal – 1/2 Tbsp
  9. Hing – Pinch
  10. Turmeric powder – Pinch
  11. Salt – as per taste
  12. red chilli powder – 1 tbsp

Method :

  • First wash Beetroot, peel the skin and chop into fine pieces.
  • Heat a pan, add oil, mustard seeds, cumin seeds, curry leaves, red chilli flake, hing, urad dal. Let them fry for 1 min.
  • Add chopped onions and saute until golden brown in colour.
  • Add turmeric powder and chopped beetroot pieces and cover it with lid for 10 Min’s.
  • Stir in between.
  • Once beetroot pieces becomes soft, add salt and red chilli powder and mix well.
  • Again close it with lid for 2 Min’s. and switch off the stove.
  • Take into a serving bowl.

Beetroot curry is ready.

kakarakaya koora / Bitter gourd Curry

After a long time, today I prepared bitter gourd curry. I use to hate this curry, in my childhood.
I got this recipe from my MIL. I love it when she prepares it. Here is the recipe….

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Ingredients :

  1. Bitter gourd – 5 (medium sized)
  2. Onion – 1/2 small sized
  3. Cumin seeds – 1/4 tsp
  4. Mustard seeds – 1/4 tsp
  5. Urad dal – 1/4 tbsp
  6. Curry leaves – 2 springs
  7. Dried red chilli – 1
  8. Turmeric powder – a pinch
  9. Oil – 2 tsp
  10. Jaggery or sugar – 1 tsp
  11. Milk – 1/2 cup
  12. Salt – as per taste
  13. Red chilli powder – 1 tbs

Method :

  • First, cut bitter gourd into small pieces.
  • Add salt 1tbsp and turmeric powder 1/2 tbsp to the bitter gourd and let it sit for a 20 minutes.
  • Next, Squeeze water from the bitter gourd (by squeezing the, bitter taste from bitter gourd will reduces) and keep bitter gourd pieces aside.
  • Take a kadai and heat oil, add mustard seeds.
  • When the seeds start sputtering add cumin seeds, urad dal, curry leaves and red chilli.
  • Add bittergourd pieces and fry them until they are half done, on low flame nearly 10 min’s.
  • Add chopped onions and mix well, for 4 min’s.
  • Add Milk, salt and red chilli powder, let it be on low flame for another 4 min’s.
  • Once the curry almost finishes, add crushed jaggery mix well.
  • Remove from the flame and take into the serving bowl.

Note :

  • From starting to ending, this curry should cook on low flame.
  • You can add sugar in place of jaggery, but jaggery gives more taste.
  • Add salt and red chilli powder at last, don’t add at first.
  • By adding milk, curry gives very nice texture and taste.

Palak Paneer

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Ingedients :

  1. Paneer cubes (I used,Store brought paneer) – 5
  2. Palak, puree – 1 cup
  3. Butter / Ghee – 2 tbsp
  4. Cumin seeds – 1/2 tbsp
  5. Tomatoes, chopped finely – 1/2 small size
  6. Onions, chopped finely – 1/2 small size
  7. Green chilli, finely chopped – 1
  8. Garlic, chopped finely – 3 cloves
  9. Cinnamon – one, 1 inch piece
  10. Cardamom – 1
  11. Red chilli powder- 1 tbsp
  12. Salt – as per taste
  13. Turmeric powder -pinch
  14. Coriander powder – 1/2 tbsp
  15. Cumin powder – 1/2 tbsp

Method :

For Palak puree :

  •     Firstly, take 1 bunch spinach, remove the stem and wash     the palak thoroughly in water.
  •     Now, Take a vessel, add 1 cup water and bring it to boil.
  •     Add washed spinach and let it boil in water for 5-8 min’s.
  •     Drain the water.
  •     Grind into a processor until smooth puree formed. Keep it     aside.

Method :

  • Take a heavy bottom pan, add butter and fry the panner cubes until light golden brown in color and remove into a bowl.
  • In same pan and in same butter add cumin seeds, cinnamon, cardamom saute for min.
  • Add onions, green chilli saute until onions turn transparent.
  • Add chopped tomatoes, cook until they becomes very soft.
  • Add all powders, red chilli, cumin, coriander, turmeric, salt and mix them well.
  • Add palak puree and leave it on low flame for 10 mi’s. until paste becomes little thick.
  • Add fried panner cubes and mix them well and remove from stove.
  • Serve into serving bowl.

Split Yellow Moong dal Curry with Tomatoes / Pesarapappu Tomato Curry

Moong dal tomato, it is very easy to make and it tastes awesome!! goes well with roti or rice.

moong dal

Ingredients :

  1. Moong dal – 1 cup
  2. Tomatoes, chopped – 1 big size
  3. Ginger, finely chopped – 1 inch piece
  4. Garlic, finely chopped – 3 cloves
  5. Onions, chopped – 1/2 small size
  6. Turmeric powder – pinch
  7. Oil – 2 tbsp
  8. Cumin seeds – 1/2 tbsp
  9. Mustard seeds – 1/2 tbsp
  10. Curry leaves – 1 string
  11. Asafoetida – pinch
  12. Salt – as per taste
  13. Red chilli flakes – 2
  14. Green chillies, cut in middle – 2
  15. Red chilli powder – 1 1/2 tbsp

Method :

  • In pressure cooker add moong dal and 2 cups water and pressure cook till 1 whistle. Keep aside.
  • Heat oil in a pan, when it is hot add oil, mustard seeds, cumin seeds,curry leaves.
  • Add chopped ginger and garlic.
  • Then add chopped onions, red chillies, green chillies, turmeric powder, asafoetida.
  • Once onions turn transparent, add chopped tomatoes and let it cook on low flame for around 4 min’s.
  • Add  red chilli powder and salt. Mix it well.
    Mix the cooked moong dal, 1 1/2 cup water and stir well.
  • Let it be on flame for about 5 min’s and transfer into serving bowl.

Note :

  • Do not over cook dal.
  • Moong dal cooks very fast. Generally, I never soak this dal just 1 whistle is enough.
  • As I mentioned earliar in previous posts, in dal curries we need to add little more red chilli powder and salt when compared to other curries.
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