PEAS AND ZUCCHINI GREEN CURRY

                              Peas and zucchini green curry   

                                  Every one loves peas people eat peas in all parts of the world.The style of cooking is different from place to place.zucchini is an italian vegetable looks like cucumber taste also sligtly

same and good in nutrients.We can use them with all kinds of vegetables

or we can add them in pizza,pasta etc.I cooked this recipe for 'Cooking with Herbs and Flowers hosted by Sandhya Ramakrishnan from  My Cooking Journey.

Ingredients:

peas-1/2 cup

zucchini-1/2,cubed

onion-1,chopped

coconut paste/milk-5 tbsp

grind basil(dry)-2 tbsp(if using fresh leaves you can use half mint and half basil and a tbsp of coriender leaves)

mint leaves-1/4 cup

green chillies-4-5,or as per required,

coriender leaves-few grind like a paste

lemon rind-1/2 tsp

lemon juice-1 tsp 

cream-1 tbsp to decorate

oil-1 tbsp

salt to taste

Method:

       In a pan add oil and onions saute till translucent.Add in peas and zucchini saute a little add ground paste,lemon rind and coconut milk/paste add some water and salt to taste,cover lid and cook till peas and zucchini cooks well.(zucchini cooks fast than peas to avoid zucchini from getting mashed can add half boiled peas).Squeeze lemon juice,decorate with cream and sprinkle some dry basil and  serve hot with naan/rice.

SPINACH AND POTATO CURRY

       

                          

  Spinach and potato curry

                               A good accompaniment for roti,naan,chapathi etc..spinach is a very healthy green leafy vegetable and good for kids.It will improve their memorypower and stamina.Many kids won't like green leafy vegetable.If you give them with good taste and appetizing then they will eat them.This dish is one of them.Do try this dish and impress your kids.

Ingredients:

Spinach-1 cup

Potato-1/2 cup,boiled and diced

Green chillies-2

Garlic-2pods

Redchilly powder-1 tsp

All spice powder-1/2 tsp

Onion-1 big,chopped

Oil-1 tbsp

Cuminseeds-1 tsp

Cumin powder-1 tsp

Tomato-1,chopped

Amchur powder(dry mango powder)-1/2 tsp

Kasurimethi(dried fenugreek leaves)-1 tsp,crushed

Salt to taste.

Method:

                                    Heat water and put spinach for 2mins and drain them,this process is called blanching.Add garlic and greenchillies and grind to a smooth paste. In a pan add oil heat them and add cuminseeds when crisps add onion saute well add potato fry for a while and add spinach paste mix well add redchilly powder,cumin powder saute well add amchur powder,tomatoes mix well.add salt to taste and remove from fire then add amchur powder,all spice powder and kasurimethi and serve hot with rumali roti.

EGG AND VEGETABLE CURRY

                                 

      Egg and vegetable curry

                  This curry is very good combination with rice and chappathi.Usually we do egg curry and vegetable curry,never combine both.But trust me it is awesome.................

Ingredients:

Eggs,hardboiled-4

Onion,chopped-1 cup

Tomato-1/2 cup

Peas,carrot and cauliflower-1 cup,chopped

Bay leaf-1

Cinnamon stick-1/2 inch

Red chilly powder-1 tbsp

Coriender powder-1/2 tbsp

Cumin powder-1 tsp

All spice powder-1/2 tsp

Tamrind pulp-1 tsp

Fried onion-1/2 cup ,grind them with 1/4 cup coconutOil-1 tbsp

Salt to taste

Method:      

                     In a pan add oil heat well add cinnamon stick,bayleaf and onion saute well add vegetables saute a little add tomatoes chopped add some salt and fry well add in the spices redchilly powder,coriender powder,cumin powder add salt and ground onion-coconut paste.Add water and boil till oil seperates and vegetables cooks well.Now add hard boiled egg and tamrind pulp boil for 2mins and remove from fire sprinkle all spice powder and serve.

CABBAGE ROLLS IN TOMATO SAUCE

                      

yummy cabbage rolls in tomato sauce

   Cabbage rolls in tomato sauce

                                   These Cabbage rolls are awesome,I have tried these for the first time.Got good response among my friends and family circle.It has three main things to do,so i have seperated my work.

                                 I have blanched the cabbage in morning,seperated the leaves and drain them on a damp cloth.In the afternoon i managed to make the filling along with my lunch preparation i have made an Indian type of filling to give the cabbage rolls an extra flavour and leasurely i've done the final cooking of cabbages in the evening.Its really a fun making job to do these rolls.I'm going to teach these rolls in my cookeryclass today.You also try this recipe friends......feel free to ask me if you have any doubts............

Ingredients:

Cabbage-1 medium size

 minced mutton-1 cup

 boiled rice-3/4 cup 

cumin seeds-1/2 tsp 

onion-1 big,finely chopped 

 ripened tomato-1/2 kg or tomato puree-1 cup 

 redchilly powder-1 tsp 

garam masala(grounded spices)-1 tsp

garlic-4 pods,finely choppped  

olive oil-2 tbsp 

salt and pepper to taste

Dry thyme-1/2 tsp

 Dry rosemary-1/2 tsp

For veg filling:

mashed potatoes-1 cup 

boiled corn kernels-1/2 cup 

onion-1/2 chopped

 tomato-1/2 chopped 

redchilly powder-1 tsp 

garam masala(grounded spices)-1/2 tsp

 oil-1 tsp 

salt to taste

 In a pan add oil add onion saute well add tomato,mashed potato,corn saute a little add redchilly pr,grounded spices salt and mix till it rolls like a ball and cool them.

Method:

Boil water in a large pot so that u can immerse the whole cabbage.To avoid overflowing place the cabbage inside the pot and fill water,then remove the cabbage and boil the water with some salt.This is just to make the cabbage salty not for the whole recipe.When the water begins to boil immerse the cabbage with fork pricked in middle so that you can remove it easily.Boil them for 10-15 mins and remove from water and cool them.

Now remve the leaves seperately and cut the stem of the cabbage leaf then drain them in a damp cloth.

Filling:

          In a pan add 1 tbsp olive/refined oil add half of chopped garlic and half of onion saute till it becomes translucent.now add in redchilly pr,garam masala(grounded spices),salt and pepper  minced mutton and saute them and add some water cook till the water absorbs and the meat is done.remove from heat and cool them.When its cool mix boiled rice and meat mixture mash well.

                 Take one leaf of cabbage and fill one spoon of the mixture,fold in and roll the cabbage and set aside.

fold in sides and roll them tight

rolled cabbage

                                  Heat non-stick pan add oil 1 tbsp and add rem.chopped garlic add chopped onion saute well add tomato puree cook till the raw smell dissappears add in redchilly pr,dry rosemary,dry thyme salt to taste add in water aand cook till it boils.arrange the rolled cabbages cover with lid and cook till the cabbages cooks well.Can bake in oven at 160°c for 1 hr.

Can fry the rolls 

                            

PRAWN MASALA

prawn masala

It is a curry dish goes well with any kind of main dish.prawn is a common name and it is  called as shrimp.prawn is a very delicious meat and people love it.This is my version of cooking prawns.

            Many of people don't know how to clean the prawns.Usually cleaned prawns in markets, wont remove vein on the back of prawn.Have to hold it straight and make a slit on top to bottom.there will be a black thread like vein there, remove it carefully and clean with fresh water.If used without removing the vein it may ruin the dish.

Ingredients:

prawns-500 gms

mustard seeds-1 tsp

onion-1 big,chopped

tomato puree-1 tbsp

red chilly powder-1 tsp

turmeric pr-1/2 tsp

garam masala pr-1/2 tsp

soy sauce-1/2 tsp

salt to taste

Oil-1 tbsp

Method:

             In a bowl add cleaned prawns,turmeric pr,salt and set aside.

In a heavy-bottomed pan add oil to heat and add mustard to splutter.Then add onions saute well then add the powders toss them till raw smell disappears  add the tomato puree and soy sauce mix well add the prawns and salt stir fry till it cooks well.Garnish with coriender and curry leaves and serve.

               

EGG CURRY WITH STEAMED RICE

                          

 Egg curry with steamed rice 

My aunt taught me this southindian recipe.my kids love this curry becoz it has less chillies and have an appetizing color.you can serve this with steamed rice,naan,dosa,bread anything.you can do this with minced meat too 

Ingredients:

for paste:

Green chillies-4nos

Aniseeds-1tsp

Poppy seeds-1tsp

Grated fresh coconut-1 cup

Cashewnuts-1tbsp

Grind above ing with some water 

for curry:

Egg-4 nos* or Minced meat-1 cup(for meat curry)

Oil-2 tbsp

Mustard seeds-1tsp

Curry leaves-5 nos

Onion-1 chopped

Tomato-1 chopped

Lemon juice-1 tbsp

Coriender leaves-to garnish

Salt to taste

Indian curry powder-1 tsp**

Method:

            In a wok heat oil add mustard seeds when it pops up add curry leaves and make them splutter add chopped onion saute well then add tomato chopped when the tomato cooked well add minced meat(optional) saute well till it turns color add ground paste,curry powderwater and salt stir them, close lid and cook till meat cooks well and oil gets seperated break in eggs one by one and cook closed(do not stir in between) when the eggs cooked well remove from stove and add lemon juice and transfer to a serving dish garnish with coriander leaves eat the peppy hot curry with steamed rice.

* can use hard boiled eggs 

** Indian curry powder-grind 2 cinnamon sticks,1cardamom,2cloves.  

CAULIFLOWER MASALA

                     

   Cauliflower masala

Ingredients:

Onion-1

Tomato-1

Garlic crushed-1tbsp

Redchilly powder-2tsp

Green chillies-2

Cauliflower-1 cup

Oil-11/2tbsp

Salt to taste

Coriender and pudina leaves to garnish

Lemon juice-1tsp

Lemon zest-1/2tsp

Cinnamon-1inch stick

Method:

In a blender add onion,tomato,garlic crushed,redchilly pr,green chillies,lemon juice,lemon zest,cinnamon grind like a paste by adding some water.In a saucepan add water boil well and remove from fire add salt,cauliflower set aside for 10mins and drain them.In a wok add 1/2tsp oil add the ground paste fry till oil seperates,In a fry pan add 1tbsp oil add blanched cauliflower fry till it turns light brown and add to the above mixture stir for atleast 2mins and coriender leaves and pudina leaves and serve.

PUMPKIN AND SPROUTS DAL

pumpkin and sprouts dal

     It is an easy curry can be made to accompany rice or roti.You can make this curry with leftover veg's in your fridge.Just cut them in cubes and boil with some water and salt and the same masalas and the veg curry is ready.Enjoyy this dish.............

Grind coarsely:

Coriander seeds-1 tbsp

Green cardamom-2 nos

Jeera-11/2 tsp

Ingredients:

Jeera-1 tsp

Onion-2 sliced

Red pumpkin-1/2 cup

Moong sprouts-1/2 cup

Red chilly powder-2 tsp

Garam masala-1 tsp

Turmeric powder-1/4 tsp

Ginger paste-1/2 tsp

Garlic paste - 1 tsp

Tomato-1 finely chopped

Tomato puree-1 tbsp

Coriender leaves-2 strips

Oil-1tbsp

Salt to taste

Method:

                                           In a pressure cooker  heat oil add jeera,ground masala saute well add onion fry till translucent add red pumpkin and moong sprouts fry well and red chilly powder,garam masala,turmeric powder,ginger garlic paste saute well add tomatoes,tomato puree mix well add 2 cups water,salt close lid boil till 3 whistles and mash with laddle sprinkle  coriander leaves on top  and serve hot with roti/naan.