Dry cauliflower curry

Ingredients :

• Finely cut onions - 1 / 2 cup
• Finely cut cauliflower - 2 1 / 2 cups
• Oil - for frying
• Salt - as required
• Coriander leaves - little

Grind to paste :

• Onion - 1
• [ or madras onions ]- 7 to 8
• Ginger - 1 / 2 inch piece
• Garlic flakes - 2
• Red tomatoes - 2 [ cut into pieces ]
• Red chilli powder - 1 tsp
• Garam masala powder - 1 / 2 tsp
• Sugar - 1 / 2 sp
• Vinegar or lemon juice - 1 tbl. sp.

Method :

Heat 2 tbl. sp. of oil and fry onions for 2 minutes. Then add washed cauliflower, along with salt. Mix gently close with lid and cook till vegetable becomes soft. Stir in between once or twice. When cauliflower is soft add ground masala paste,and fry until moisture is absorbed. Change to serving dish and garnish with chopped coriander leaves. Serve with roti and parathas.

Variation :
Use spring onions instead of big onions for frying. You can also use mushrooms along with cauliflower. Add little water to make it like gravy, which can be served with pulkas.

Methi bajji

 Ingredients :

• Bengal gram dhal- 1 cup
• Finely chopped fresh methi leaves - 1 / 2 cup
• Finely chopped onion - 1 / 2 cup
• Green chillies 2 [ finely cut ]
• Ginger - 1 / 2 inch piece [ finely cut ]
• Cooking soda - a pinch
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 tsp
• Oil - to deep fry

Method :

Soak dhal for 2 hours in water. Drain water completely. Grind very  coarsely with salt, turmeric, red chilli powder, cooking soda, methi leaves, green chilli, ginger, chopped onion, little oil and mix well. Make into medium sized balls and deep fry in hot oil till crisp and golden in colour. Serve with green chutney and tomato ketchup.

Yeri kolli [ kerala recipe ]

 Ingredients :

• Sour thick curds - 3 cups
• [ one day old is ideal ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required
• Mustard seeds - 1 tsp
• Curry leaves - to garnish

Vegetables suggested :
Any one of the following:

• Drumsticks, potato, chow -chow, colocaesia, white pumpkin etc.

Grind together :

•  Red chillies - 10
• Fenugreek - 1 / 2 tsp
• Urad dhal - 1 tbl. sps.

[ dehusked black gram ]
[ fry the above spices to golden brown using coconut oil, add 1 / 2 cup grated fresh coconut at the end, fry till golden and grind to smooth paste with  water. ]

Method :
First whip curds without water. Chop and cook the vegetables adding salt, and turmeric. Then add ground paste to curds and cooked vegetables. Cook in medium flame for few minutes. [ do not boil for long time ] Finely fry curry leaves in coconut oil along with mustard seeds and add to gravy just before removing from fire. Serve with hot steamed rice and roasted curry.







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Raw banana peanut masala curry

Ingredients :

• Raw banana - 2 [ scrape outer skin and dice into medium cubes. ]
• Onion - 2 [ finely cut into lenth wise ]
• Tamarind paste - 1 tsp
• Fried peanuts - 1 hand full [ pound to coarse powder. ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Mustard seeds - 1 tsp
• Oil - as required
• Curry leaves - little

Fry and powder :

• Coriander seeds - 1 tsp
• Red chillies - 3 to 4
• Black gram dal - 1 tsp
• Bengal gram dal - 1 tsp
• Peanuts - 1 / 4 tsp
• Black pepper - 3 to 4

{ fry all these ingredients in little oil till it turns golden  and pound to coarse powder. ]

Method :

Keep cut banana cubes in water. Then boil in water along with salt, tamarind paste, and turmeric till it become soft. Drain the water. Then heat oil in a pan,add mustard, curry leaves, and little peanuts. When the peanuts change into brown, add the boiled banana. Fry for 3 minutes and then add powder masala, penut powder and mix well. Allow to fry in low flame for 5 minutes till all masala is  well  coated  and subji becomes dry. Remove from the gas and serve with roti, sambhar rice,and rasam rice. 

Thrunelvali type morekulumbu

Ingredients :

• Ladies finger [ bhindi ] - 7 to 8 [ cut into 2 inch long piece ]  fry in oil till light brown in colour .
• Sour thick curd - 3 cups
• Turmeric powder - 1 / 2 tsp
• Salt - as required

Grind together :

• Grated fresh coconut - 1 / 2 cup
• Green chillies - 10 to 12
• Coriander seeds - 1 tsp
• Cumin seeds - 1 / 4 tsp
• Thuar dal - 1 tbl. sp. [ level ]
• [ soak in water for an hour ]
 

For seasoning :

• Coconut oil - 2 tsp
• Mustard seeds - 1 / 2 tsp
• Fenugreek - 1 / 4 tsp
• Red chillies - 2
 

For garnishing :

• Curry leaves, coriander leaves

Method :

First fry ladies finger in hot oil till it change brown in colour and keep  aside. Whip curd and mix with ground paste, salt, and turmeric powder. Add fried ladies finger and boil for few minutes. Heat coconut oil, add seasonings and mix with kulambu. Garnish with coriander and curry leaves.

Variations :
Reduce green chillies and add few red chillies while grinding. Add little chutney dal also while grinding. Omit thuar dal and add chutney dal while grinding.

Katta bajji

Ingredients :

• Cabbage - 1 / 2 cup [ chopped ]
• Iddli batter or 
• handuva batter - 1 cup
• Onion - 1 big [ chopped ]
• Crushed pepper - 1 / 2 tsp
• Coriander seeds - 1 tsp [ crushed ]
• Asafoetida - 1 / 4 tsp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Green chilli - 2 [ chopped ]
• Ginger- 1 / 2 inch piece [ chopped ]
• Coriander leaves - little
• Sour curd - 2 tabl. sp
• Cooked rice 1 / 4 cup
• Oil - for deep frying

Method :
Except oil mix all the other ingredients in a mixing bowl. Make a thick dough, and make small round balls the size of a big gooseberry. Deep fry in hot oil till golden on all sides. Remove from the oil using jalli spoon. Keep over a colander for the excess oil to drain. Serve hot with sauce, chutney etc.

Allu gravy [ potato gravy ]

Ingredients :

• Potato 4 to 5 [ boiled peel  and cut in to 4 pieces ]
• Red tomato - 3 [ cut in to 4 pieces ]
• Salt - as required
• Sugar - little
• Turmeric powder - 1 / 2 tsp
• Garlic flakes - 2 to 3
• Red chilli powder - 1 tsp
• Mustard seeds - 1 / 4 tsp
• Black pepper - 5 to 6
• Oil - as required
• Fresh cream - 2 tabl. sps.
• Fresh coriander leaves - little

Method :

First grind garlic, pepper, salt, red chilli powder, turmeric, and mustard seeds in mixer to smooth paste and keep aside. Then take one kadai, heat oil and fry the ground paste in low flame till the raw smell goes. Then add required water along with cut potatoes and tomatoes. Allow to boil till the tomatoes become soft, and the gravy becomes thick. Before removing from the gas, add fresh cream, sugar and mix well.Garnish with fresh coriander leaves. Serve with puri, paratha, and rice.