Maldives Vegetable Curry / மாலத்தீவு வெஜிடபிள் கறி

Maldives Vegetable curry – This would be a perfect match for your Tiffen /Lunch.Not only Kids but everyone would love it.It would not only the feast for your tummy but for your eyes as well.No body can say NO to this colourful dish…..

INGREDIENTS

• Veggie Mix:

• Carrot, Beans, Potato, Cauliflower, Broccoli, Zucini, Brinjal, Yellow Pumpkin – One Big bowl

• Onion – 1

• Tomato – 1

• Green Chillies – 2

• Cinnamon Stick – One small piece

• Cloves – 3

• Cardamom – 3

• Curry Leaves – Handful

• Bayleaves – 2

• Ginger –  One small piece

• Garlic – 1 Pod

• Chilly Powder – 1 TSP

• Cumin Powder – 1/4 TSP

• Turmeric – Little

• Coconut Milk – 250 Ml

• Salt – To Taste

• Oil – 1 Tbspn

PREPARATION : 

• Wash the Veggies and cut them into small pieces.
• Chop onion, green chillies, ginger, garlic into small pieces.
• Grind the tomato into a fine paste.
• In a Pan add oil and temper it with mustard,cardamom, cinnamon, cloves.
• Then add onion, green chillies, ginger, garlic, curry leaves, bay leaves and sauté well until the onion turns pink.
• Now add Turmeric, Chilly and cumin powder and sauté well until the raw smell goes off.
• Throw in the tomato paste in this stage and Sauté well.
• Now add 3 Tbspn of Coconut milk and mix well until it becomes a thick paste.
• Then add in the vegetable mix and sauté them.
• Now add the remaining coconut milk, 250 ml Water, salt and allow it to boil.
• Once it starts boiling put it in low flame and cook the gravy covered for 20-30 minutes.
• All the vegetables would be cooked in coconut milk itself.
• Garnish with coriander and serve the colourful Maldives vegetable curry.

MATCH FIXING CORNER :

• This is a best accompliment for both rice and chapathi. In Maldives this is served with Roshi, white rice papad.
• Also Kindly  note that we have added all the masala items only after frying the onions .
• This would be a sure hit in any party but at home if you are so strict about your diet then replace coconut milk with ordinary milk, i have tried the dish with both and both was yummy 🙂 so give a try and let me how it is….

Chettinad Pattani Pirattal / Chettinad Peas Gravy

We all are running like a machine and most of us would be a working women.So usually people tend to do some quick dish and run away…. This dish is easy as well as a 3 in 1 dish 🙂 so you can serve for your breakfast and can pack it or lunch as well. Believe me no one would complain for having it twice a day. Try this Spicy tasty dish…..

Ingredients:

Peas – 2 cups fresh or frozen

Onion – 2 (finely Chopped)

Tomatoes –  4 (finely Chopped)

Oil –  3 Tsp

Curryleaves –   a Handful

Coriander leaves –  a Handful

To grind:

Coconut – 5 Tsp

Ginger – 1 small piece

Garlic – 5 Pods

Fennel seeds – 1 Tsp

Whole Coriander seeds –  1.5 Tsp

Turmeric – 1 Tsp

Chilly Powder  – 2 Tsp

Preparation :

Grind all 7 items listed under ‘To grind’  into a fine paste by adding very little water,

• In a kadai add oil and temper with  Cinnamon Sticks, cloves and curry leaves.
• Then add onion,a pinch of salt and saute till onion becomes translucen.
• Now  tomato until it is well coated with onion.
• Then add peas, salt  and g rinded masala and cook on a low flame with little water.
• Cook them until they are in a thick gravy consistency.

Dish No 1:

Serve it as a side dish with Chapathi

Dish No 2:

Roll it in Chapathi or stuff with bread of your choice.

Dish No 3 :

Take hot rice and mix the gravy in it and it now becomes Peasbath.

Alternates:

U can also use mushroom cauliflower, potato all  together.

U can also try the preparation for ladies finger as well.

Beans Kura/பீன்ஸ் கூரா

Beans Kura is a Spicy Protein rich recipe which is any time dish in Andhra Pradesh.

Health Benefits of Beans:

Diets rich in beans are being used to:

•  Lower cholesterol levels
• Improve diabetics’ blood glucose control
• Reduce risk of many cancers
• lower blood pressure
• Regulate functions of the colon
• Prevent and cure constipation
• Prevent piles and other bowel problems

Ingredients:

Beans: 1 Cup

Tamrind -Half lemon sized

Salt – 1/2 tsp

Turmeric –  little

Onion  – 2

Tomato – 1

Garlic pods – 5

To Grind:

Peanuts – Handfull

Shredded Coconut: 3 tsp

Corainder seeds – 2 tsp

Red Chilly –  4

Cinnamon – 1 piece

Pepper –  10 nos

Garlic –  1

Cloves – 4

To Temper:

Mustard, Cumin/Seeragam, Uraddal, Channadal/Kadalaiparuppu  – 1 tsp

Red Chilly – 2

Preparation:

• Wash the beans and cut into small pieces.
• Grind the above Specified ingredients in ‘ To grind’ section into a thick paste.
• In a pan add oil and temper with above Specified ingredients in ‘ To Temper’ section.
• Now add onion and garlic and sauté till translucent.
• Now add the tomato, turmeric and grinded paste.
• Sauté until the oil separates and then add water and required salt.
• Now add beans and tamarind extract and allow it to cook.
• Once beans is cooked remove and garnish with coriander Leaves.

Match Fixing Corner:

This would be an excellent combo with Steamed rice,Chapathi, Poori, Idly and dosa as well.

Kadai Mushroom / கடாய் மஷ்ரூம்

An Intro to Kadai:

Kadai Dishes have become crazy in the past.Kadai refers to a bowl shaped frying pan.Kadai has a combo of veg and non veg dishes.The speciality of this is they are served in Kadais in the hotels.The vegetable or meat is cooked in the tomato juice.Moreover this a quicker version in cooking but all the masalas would be blended in no time and the aroma would fill ur home:)

Ingredients:

Mushroom : 1 Packet

Capsicum :  1

Garlic  finely chopped –  1 tsp

Ginger finely chopped  – 1 tsp

Coriander finely chopped – 2 tsp

Chilly flakes/ Chilly powder  – 1/2 tsp

Coriander / Dhania powder –  1 tsp

Tomato – 4

Slitted Green Chillies –  2

Kasuri Methi – 1 tsp

Garam Masala – 1 tsp

salt – as requried

Oil  – 2 tsp

Preparation:

• Cut Mushroom, tomatoes, capsicum into small pieces.
• In a pan add 1 tsp of oil and add mushroom ,capsicum and water and saute  for 10 minutes and keep them separately.
• Now add 1 tsp of remaining oil  add garlic, coriander leaves, chilly flakes and saute well.
• Then add green chilles and ginger and then saute them well.
• Then add tomato, coriander powder, garam masala,salt and saute them for 10 minutes.
• Now once the tomatoes are mashed well add the mushroom capsicum boiled water and the vegies.
• Once the gravy thickens add Kasuri Methi and allow them to boil for 2 minutes.
• Serve hot with garnished corianders.
• Best Side dish for Chapathi, Paratha, Naan and pulav.

Caution:

If u cook mushroom soon after washing it would leave more water.So after washing mushroom, fold it in a cloth and allow it to dry.Else with a wet cloth wrap the mushroom and press them heavily so that all the water would be drained.Always add Kasuri Methi at the finishing stage else it would be change the colour of ur recipe.

Palak Paneer

Palak Paneer:

Ingredients:

Palak(Spinach) – 1 bunch
Garlic 3 pods
Onion – 1 finely chopped
Ginger garlic paste – 1 tsp
Chilli Powder – ½ tsp
Green Chillies – 3
Tomato – 1
Paneer Indian Cheese – Amount According to ur preference
Coriander powder – 1 tsp
Turmeric – a pinch
Fenugreek leaves powder (Kasoori methi) – 1 tsp
Whole garam masala(Cardamom, cloves,cloves)- 2nos
Garlic – 3 pods
Cumin seeds (Seeragam)- 1 tsp

Preparation:

To make Palak a fine paste add it to the boiling water and cook for 2 minutes.
(Dont cover Palak while boiling as  Volatile acid in Palak doesn’t evaporate and would  discolour ur Palak if closed.So to get a nice green colour dish dont cover the Palak)
Now remove the spinach and blend it to a nice paste.
Add oil temper with Whole garam masala, cumin seeds & garlic.
Now saute it with onion & little salt
(Dont add the entire salt, add only little.Bcoz small quantity of salt makes moisture to come out of onion and it would cook fast)
Once they are brown add ginger garlic paste and a pinch of turmeric saute well.
Now add tomato, corinader powder, chilly powder, fenugreek leaves powder, green chillies, remaining salt and cook in a medium flame until the tomato is fully mashed.
(If u have fenugreek leaves place them in ur arms and mash them to powder)
Add the palak paste and saute it until the oil oozes out and u see the traces of oil on the top.
Add the Paneer and let it simmer for few minutes.
(If u wann  to make it more richer add whiped cream along with Paneer at this stage)Hint: U will have  nice dark spinach colour only if u cook it right and lid open all the time.

Karuvepelai Pundu Kolambu

An ideal Picnic Menu.You can keep this curry for 3 – 4 days.An replacement for  Tamrind rice or Lemon rice….

Ingredients:

Karuvepelai \ Curry leaves –  8 bunches

Onion – 1

Tomato -1

Garlic – A handful

Tamrind – Lemon sized

To Temper:

Oil – 1 tsp

Fennel – 1 Tsp

Mustard

Preparation:

Add oil to a pan, fry the curry leaves until brown and grind them into smooth paste

(Wait Watchers can grind the raw curry leaves but the taste wouldn’t sound dull )

Add oil Temper with curry leaves and Fennel.

Add onion and fry until the raw smell goes off.

Then add garlic and saute it.

Now add the ginger garlic paste .

Add tomato saute well, then add chilly powder and salt.

Add the grinded curry leave mixture, allow it boil.

Add the tamrind juice along with half a cup of water.

Once the raw smell goes off garnish with coriander and serve hot.

PS: Goes well with rice and papad.

Tomato Thanni Kolambu

Most of us would love Tomato Soup.But this recipie is a 2 in 1.This is a soup cum curry.The Preparation time is very less, with few ingredients u can make a fantastic dish.Diet watchers would love this recipie, Simple but yummy one.

Tomato Thanni Kolambu:

Things u Need:

Tomato -4 nos

Onion – 1 no

Pepper – 2 tsp

Turmeric – 1/4 tsp

Chilli powder – 2 tsp

Coriander powder –  3 tsp

Thuvaram paruppu\ Thoor dal – 1/4 tumbler

Salt – to taste

Tempering:

Sombu: 2 tsp

Oil 1 tsp

Curry Leaves 10

Preparation Method:

In a cooker add onion, tomato, pepper, Thuvaram parupu, 5 glass of water chilly powder, Corianderpowder, salt, turmeric, curry leaves mix well and leave for 4 whistles.

Take a pan, add oil temper with sombu and curry leaves add then add to the curry.

Garnish it with corinader leaves.

Take a bowl add little rice and then add more curry and have it, u would definitely enjoy the taste and sure your intake would be double.