Mushroom Peas Subji

I walked into Heritage (a local supermarket) and saw fresh mushrooms :) I picked up a packet and loads of other things too. As you might've already guessed, its Mushroom and peas subji with Phulka's tonight :)

Here is what you will need :

• 1 cup fresh or frozen green peas
• 500 gms button mushrooms, cleaned and cut into quarters
• 1 large onion chopped finely
• 2 cloves garlic chopped finely
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 2 tbsps oil
• 2 tbspsTomato puree
• 2 tbsps Curd
• Chopped fresh coriander to garnish

How to make it :

• Heat the cooking oil in a deep pan, on a medium flame. When hot, add the cumin seeds and fry till spluttering stops.
• Add the garlic and fry till pale golden. Now add the onions and fry till soft.
• Add the peas and mushrooms and the powdered spices. Add salt to taste and cook till the mushrooms begin to give off their juices. Stir occasionally.
• Add tomato puree and mix well. Cook for a couple of minutes until he raw smell disappears.
• Add curd and mix. Cook for about 10 - 15 seconds and switch off before it starts beginning to bubble, else the curd will split.Turn off fire.
• Garnish with chopped coriander and serve hot ! :)

Punjabi Tinda Subji

The other day, I was having lunch with my friend Prerna and she had brought this awesome Tinda subji. I've made a few changes to change the taste a bit .

What you will need:

• 5-6 Tindas washed & chopped into quarter pieces (Tinda's are generally round so cut them in 4 equal parts)
• 1-2 small & round potatoes washed & chopped into quarters
• 1 medium sized onion washed & finely chopped
• 1 tomato washed & finely chopped (you can use tomato puree as well)
• 1 tbsp ginger garlic paste
• 1/2 a cup of water
• 1/2 tsp Jeera
• Salt to taste
• 1/4 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 3/4 tsp garam masala
• Green coriander leaves for garnishing

How to make it :

• Heat oil in a pan
• Add jeera seeds, when the aroma comes, add the onion & saute till they are golden brown.
• Then add ginger-garlic paste & fry for a minute.
• Now add all the spices & fry for a minute.
• Add the chopped tomatoes & let it cook till they are well cooked & soft (if tomato puree is used then cook till oil is visible at the pan's side)
• Now add the tinda & a little water & cover the pan with a lid to cook it till its a little soft.
• Then add the potato pieces & cook till they are soft.
• Garnish with cilantro leaves

Serve with Roti's/ Naan's or as a porial with rice !

Capsicum fry

I've not been in the mood to cook of lately and my back has been acting up as well... An idea strikes :) - Rice, dal, Capsicum fry - Done !! This is one of the easiest side dishes I make and gets done under 7 minutes :)

What you will need :

• 1 large capsicum
• 1 teaspoon oil
• Some salt, garam masala, cumin seeds

How to make it :

• Heat the oil with cumin seeds
• Add large chopped pieces of capsicum
• Sautee for 2 mins and add salt and garam masala
• After another 3-4 minutes, take it off the stove.

Viola ! we are done :)

Double Beans Subji / Porial

This has been one of my favorite dishes while growing up. However, I have not seen much of this in Hyderabad.. The other day I happened to chance upon a packet of these delicious beans and away they came home with me :) Here is how I made this yummy curry ..

Things I Needed : Ingredients:

Double beans 1/2 cup
Onion 1 no.
Turmeric 1/8 tsp
Curry leaves 1 sprig
Salt As needed
Coconut oil 1 tsp (optional)

To Grind:

Coriander seeds 1/2 tblsp
Coconut 2 tblsp
Red chillies 3-4 nos.
Garlic 1 flake
Black pepper whole 1/2 tsp
Jeera 1/2 tsp

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Oil 2 tsp

How I Made It :

• Soak the double beans overnight and pressure cook the next day,for 3-4 whistles.
• Cut onion length wise and keep aside.
• Grind the ingredients under the "To Grind" table,to a powder.
• Heat oil in kadai and add mustard,urad dal and then add curry leaves and onion,fry till onion turns out golden brown.
• Then add the cooked beans,salt and turmeric and fry in medium flame for 2 minutes.
• Add the ground masala powder and add enough water to the beans to make a gravy.
• Mix well and cook in low flame,till the water completely evaporates.Keep turning in between to avoid burning.
• Fry till the masala turns golden brown.
• If desired add coconut oil at the end and transfer to the serving bowl and Serve as accompaniment for rice.

Hope You Like It !! :)

Bittergourd curry

Ingredients:

• Bittergourd medium sized 2
• Toor dal 1/2 cup
• Tamarind marble sized
• Pitlai powder 1 1/2 tsps
• Turmeric powder 1/4 tsp
• Salt to taste

For tempering: 

• Oil 1/2 tsp
• Mustard seeds 1/4tsp
• curry leaves few

Method:

• Cook toor dal until soft. 
• Soak tamarind in water and extract pulp. 
• Chop bittergourd into semicircular pieces.
• In a saucepan heat oil, pop mustard seeds and then add curry leaves, bittergourd, turmeric powder and salt. Saute and let it cook for about 5 minutes. 
• Add tamarind extract and let it cook for a couple of minutes. Finally add the pitlai powder and cooked dal -  cover the pan and let it cook for a few minutes. 
• Serve hot with rice or rotis.

Kakarakaaya Ullikaram Kura

Ingredients:

• Karela - medium size 4
• Onions - medium size 5
• Dry red chillies - 10 or 12
• Corriander seeds - 3 tsp
• Jeera(cumin seeds) - 1 tsp
• Garlic cloves - 4
• Turmeric powder - 1/4 tsp
• Salt
• Oil

Seasoning :

• Curry leaves
• Mustard seeds
• Cumin seeds

Method:

• Wash and peel the bitter gourd and cut each into two halves.
• Carefully remove the seeds from inside the bittergourd using back portion of the spoon so that it is hollow inside.
• Deep fry the karela s until they are golden brown.
• Roast red chillies, cumin seeds and coriander seeds and grind them.
• Take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
• Now grind coarsely fried onions and garlic in a blender.
• Mix everything: onions, roasted powder, salt and turmeric powder.
• Take this mixture and stuff little bit in the karelas and leave the rest for gravy.
• Take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masala for some time.
• Add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
• Turn the karelas once every 5 minutes.
• Can have this Kakara kaaya ullikaram kura with rice or chapatis. :)

Cabbage Coconut Subji

INGREDIENTS:

1 cabbage finely cut

1/2 cup fresh coconut or dry coconut

2 green chilies

2 tbsp ginger finely cut

8-10 curry leaves

1 tbsp mustard seeds

1 tbsp urad dal

1 tbsp jeera

METHOD:

1. Place a pan on the stove ,when hot add 1 tbsp oil add urad dal ,mustard,jeera,green chilies , ginger and curry leaves

2. When mustard starts to splutter add cabbage

3. Fry cabbage for 2 minutes and when cabbage turn little brown add coconut

4. Mix well and salt and fry for another 4-5 minutes till cabbage turns translucent

Serve hot with roti's especially Phulka's :)

Red Bell Pepper and Paneer Sabji

INGREDIENTS :

• 2 Red bell pepper cubed into small pieces
• 2 cups paneer ( adjust accordingly)
• 1 red onion
• 1 tbsp ginger garlic paste
• 1 tbsp kasoori methi
• 1 tbsp red chili paste ( substitute with red chili powder)
• 1 tbsp garam masala
• 1/2 tbsp tomato ketchup/tomato sauce
• 1/2 cup yogurt

METHOD:

1. In a pan heat 1 tbsp of oil, when hot add ginger garlic paste, kasoori methi, haldi
2. Add finely sliced onions and fry till translucent
3. A finely chopped red bell pepper and salt and cook covered
4. Once bell peppers are cooked and soft add paneer, garam masala, tomato ketchup, chili paste, yogurt and mix well
5. Cook for 5 minutes covered and then mix well. Serve hot with roti's/phulka or paratha's :)

Aloo Palak Sabji ( Potato Spinach Curry)

Ingredients

• 3 Potatoes peeled and cubed
• 2 cups spinach ,washed and juliennes
• 1 tbsp Ginger Garlic paste
• 1 tspn Jeera
• 1 tspn Haldi
• 1 tbsp of any type of Masala's (garam masala, all spice masala or any home made masala's)
• 1 tbsp oil for frying
• Salt according to taste

Method

1. Heat a tbsp of oil in a pan, add Jeera, Ginger Garlic paste and Haldi
2. Then add chopped Spinach ,fry till the rawness is done or spinach seems done partially usually about a minute or 2
3. Add cubed Potatoes, mix well with Spinach add salt and sprinkle a little water
4. When Potatoes are cooked add Masala, Mix well and remove from heat

Serve hot with Roti's, Puhlka or even with Rice :)

Bhindi bassar patata

Ingredients

• 3 potatoes (chopped into small pcs)
• 1/4 kg ladies finger (chopped into small pcs)
• 4 onions (finely chopped)
• 2 tomato (chopped into small pcs)
• 1/4 tsp haldi
• 1 n 1/2 tsp dhania
• 1 tsp red chily pwd
• 1 ladle oil
• Salt as required.

Method

Fry ladies finger in oil in a kadai. Add 1/4 tsp salt n remove from oil and keep aside.
Fry potatoes in same oil with 1/4 tsp salt. Remove and keep aside.
Now put onion , 1/4 tsp salt in the same oil  add more oil if required. Mix well. Add the fried ladies finger and potatoes.
Add haldi, dhaniya, red chilli pwd and tomatoes. Cover the kadai with lid and cook on sim.
Keep stirring every 2-5 minutes. Cook for about 20 minutes till properly done.
Serve with chapattis.

Vazhakkai Poriyal (Green banana Fry)

Ingredients:

• Vazhakkai(green plantain)- 1 (medium size)
• Onion- 1 (chopped)
• Garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
• Curry leaves- few
• Salt
• Sambar powder- 1 1/2 tsp
• Turmeric powder- 1/2 tsp
• Besan powder- 1 tbsp

Method: 

Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds. This time I did it different. Keep the cut plantains in water as it might turn dark when exposed to air. 

Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each). Then fry onions, garlic and curry leaves. When onion turns transparent add the cut plantains and turmeric and sambar powder. Fry for 2 mins. Then add required salt and 1/4 cup water. Close and cook until 3/4 th done. 

Remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want. When it is dry and almost done add besan powder and mix well. Keep it in medium low flame and roast till done. 

This curry goes well with sambar rice, rasam rice or curd rice.

Elephant Yam fry

Ingredients:

Karunai kizhangu- medium size
Garlic- 8 pods
Ginger- 1"
Red chillies- 4 (as needed)
Curry leaves- 10 leaves
Corriander leaves- small fistful
Saunf - 1 1/2 tsp
Salt- as reqd

Method:

Dry grind everything except the vegetable. 
Cook the vegetable with some salt and turmeric until 1/2 done. 
Heat oil in a kadai and add the cooled vegetable. Then add the spice powder and mix well. Keep it on a medium low flame and fry it until the vegetable gets roasted well. 

Serve this dish with hot rice and sambar. You can't beat this combo!!!

Vendakai (OKRA / BHINDI ) Kurma

Ingredients :

• Bindi / Okra / Bendakaya - 250 gms
• Onions - 1
• Tomatoes - 2
• Ginger Garlic paste - 1/2 tsp
• Chili Powder - 1 tsp
• Coriander Powder/Paste - 1 tsp
• Turmeric powder a pinch
• Coconut paste - 1 tbsp
• Oil - 1 tbsp
• Mustard seeds - for seasoning
• Curry leaves
• Coriander Leaves for garnishing
• Peanut / Groundnut Powder - 1 tbsp

Method :

Wash and pat dry the bhindi s. It has to be real dry. Cut into 1 inch pieces. Fry on dry tawa till it changes bright green in colour. Keep aside.

Heat Oil add mustard seeds, curry leaves. Then add chopped Onions, sauté till they are brown in colour. Then add ginger garlic paste. Fry well

Then add tomatoes, chilli powder, coriander powder, turmeric powder and salt. Cook till tomatoes are well cooked. Then add the Bhindi and mix well. Add Coconut paste with water. Cook on high flame for 5 mins. Simmer for 10 mins until the gravy thickens.

Finally add peanut powder and Coriander leaves and cook for 2 mins.

Curd Brinjal

Ingredients 

• 1 Brinjal
• Curry leaves
• Mustard, Fenugreek, Cumin, Kala Jeera and fennel seed
• 250gm of Curd
• 1 tea spoon of Sugar
• Salt to taste
• 2 Green chilies
• Small piece of Ginger
• A pinch of turmeric
• Oil for frying

Method

• Cut brinjal into thin 2-inch long pieces.
• Mix turmeric and salt in brinjal
• Deep fry the brinjal pieces and keep aside.
• Mix yogurt gently with sugar, salt and little water and fried brinjals.
• Heat one table spoon of oil in a pan and put the panch puran and allow them
to splutter. Add green chillies and ginger and fry them and then add curry
leaves.
• Then add it to yogurt.