STIR-FRIED YOUNG PUMPKIN

A:

1 tbsp oil

½ tsp mustard seeds

1 dried chili cut small

¼ tsp cumin seeds

½ tsp white dal

1 stalk curry leaves

B:

1 tbsp onion chopped

1 tsp garlic chopped

1 red chili cut small

1 green chili cut small

1-1½ cup pumpkin pieces

¼ tsp turmeric powder

Salt to taste

METHOD:

Heat up oil fry A, wait for mustard seeds to pop up.

Then add onion, garlic, both chilies.

When onion become transparent add in

pumpkin pieces, turmeric powder, salt

stir, ( can sprinkle some water ) cover & cook

in medium fire till cooked & crispy.

This makes nice side dish for spicy Curries or Sambar.

ONION & GARLIC CURRY ( KUZHAMBU )

A:

Indian gingerly oil

½ tsp mustard seeds

¼ tsp fenugreek seeds

1 dried chili cut small

½ tsp split dal

1 stalk curry leaves

B:

½ shallots ( remove the skin & cleaned )

½ cup garlic ( remove skin & cleaned )

1 tomato cut small

2 green chilies cut

C:

1 tbsp chilly powder

2 tbsp coriander powder

½ tsp turmeric powder

1 cup water

1 tbsp tamarind paste

Salt to taste

D:

200 ml coconut milk

Chopped coriander leaves

METHOD:

Heat up oil add A, once mustard seeds pops up,

add shallots, garlic cook until light brown colour.

Add in tomato, green chilies stir until tomato is soft.

Add all the powders one by one, stir for

a minute then add water, tamarind paste,

salt let it boil for 2 minutes.

Add coconut milk, once curry start to boil

sprinkle coriander leaves & remove from fire.

NOTE:

This curry I cooked in earthen pot, taste

better for next day.

BEAN CURD / FISH CAKE WITH MIXED VEGETABLES CURRY

A:

2 bean curds ( cut & fried )

or fish cake ( cut & fried )

1 carrot cut

1 tomato cut

3 French beans cut

Cabbage cut

1 brinjal ( long one, cut )

B:

1 tsp mixed spice seeds ( mustard, fenugreek,

cumin, fennel seeds, split dal, white dal )

2 dried chills cut

Curry leaves

4 shallots sliced

1 inch ginger sliced

3 gloves garlic sliced

2 green chilies sliced

C:

1 tbsp chili powder

1 tbsp fish curry powder

1 tbsp coriander powder

1 tsp turmeric powder

¼ cup water

Mix C into paste keep aside

D:

Oil for cooking

Tamarind paste to taste

Salt to taste

200 ml coconut cream

Water for cooking

Coriander leaves chopped

METHOD:

Heat up oil fry mixed spicy seeds, 

dried chilies & curry leaves.

Add in shallots, ginger, garlic & green chilies

fry until light brown colour.

Add in C stir-fry for few minutes, add water, vegetables, salt cover & cook for 1 minutes.

Add in tamarind paste cover & cook.

Once vegetables almost cooked add

bean curds / fish cake, coconut cream let 

it cook for 2 minutes or when it start to boil.

Garnish with coriander leaves.

Serve with Rice or any types Roti’s , Bread.

VEGETARIAN OMELET

A:

3 tbsp garam flour

1 tbsp rice flour

¼ tsp chili powder

¼ tsp coriander powder

Pinch of cumin seeds/ powder

Pinch of garam masala

Salt to taste

Pepper powder to taste

2 pinches of kasoori methi

Water to make batter

Mix all above ingredients together without

 lumps, keep aside.

B: Things to chop:

Onion

Green chilly

1 stalk spring curry leaves /

coriander leaves

1 tomato

Mix A & B together.

C:

Cheese grated ( optional )

METHOD:

Heat up small non-stick pan.

Grease with little butter / oil.

Pour a ladle of mixture & spread evenly

to form round shape.

Add some butter / oil on omelet cover & cook.

When it is cooked flip over & cook the other side.

Sprinkle some cheese on top & serve hot.

Serve with Rice, Bread or Tomato Ketchup.

PUNJABI DHABA STYLE CHICKEN CURRY

A:

300 gm chicken pieces

1-2 tbsp yogurt

¼ tsp turmeric powder

¼ tsp salt

Marinate all above ingredients

together & keep for 20-30 minutes,

B:

1 tbsp oil

2 onion big sliced

1 inch ginger sliced

4-5 cloves garlic

1 bay leaf

1 tbsp whole spices ( cinnamon, cloves,

cardamom, cumin seeds, star anise )

Fry all ingredients till light brown colour,

add little water & grind into smooth paste.

C:

2-3 tbsp butter

2 tbsp tomoto puree

D:

1 ½  tsp coriander powder

1 tsp chilly powder

¼ tsp turmeric powder

¼ tsp cumin powder

E:

½ tsp garam masala powder

¼ tsp dried mango powder ( amchur )

¼ tsp dried fenugreek leaves ( kasuri methi )

Salt & sugar to taste

F:

Fresh coriander leaves chopped

METHOD:

Melt the butter add the grinded onion

paste & sauté till thick.

Add in the tomato puree stir till the oil comes up.

Add in D stir for a while, then add

the marinated chicken, little water mix

well cover & cook in low flame.

Once chicken is cooked add E & mix well.

Garnish with coriander leaves.

Serve with Naan, Chapathi, Bread or Rice

INSTANT CARROT PICKLE

A:

2 tbsp gingerly oil

½ tsp mustard seeds

¼ tsp cumin seeds

1 dried chili cut small

1 stalk curry leaves

B:

3 carrots cut ( washed & peeled )

¼ tsp turmeric powder

½ tsp chill flakes ( more or less )

2 tsp of sugar ( more or less )

Salt to taste

4-5 tbsp vinegar

¼ tsp of fenugreek powder

1-2 pinch asafetida powder

METHOD:

Heat up oil fry A, add in B & cook in

low flame till almost dry.

Remove from fire & cool before

transferred to a jar.

Serve with any dishes, remainder should 

be refrigerated ( can keep for one week ).

CLAY POT POMFRET FISH CURRY WITH VEGETABLES

A:

300 - 400gm fishes ( I use whole medium size

white pomfret  fishes, cleaned )

2 ladies finger cut ( In a pan add little oil, salt & toasted for 1 minute keep aside )

B:

2-3 tbsp gingerly oil

1 tsp mixed spices ( mustard seeds, fenugreek,

fennel seeds, cumin, white dal )

1 dried chili cut small

1 onion sliced

3 cloves garlic sliced

1 inch ginger sliced

2 green chilies sliced

1 stalk curry leaves

C: Mix together into paste

1 tbsp chilly powder

1 tbsp coriander powder

1 tbsp fish curry powder

½ tsp turmeric powder

Water to make paste

Extra water for cooking

D:

1 murungai ( drumstick, clean & cut )

1 tomato cut

1 -2 tbs tamarind paste ( more or less )

Salt to taste

200 ml coconut milk

E:

Coriander leaves for garnishing

METHOD:

Heat up clay pot, add oil fry the mixed spices,

dried chili & curry leaves.

Add in onion, ginger, garlic & green chilly

fry until light brown.

Add C fry for few seconds, add

extra water let it boil.

When the curry start to boil add murungai,

& salt cover & cook.

When the murungai ½ cooked add tomato,

tamarind paste continue cooking.

Now add in the fishes, coconut milk, ladies fingers

cover & cook in slow fire for few minutes ( don’t overcook the fish ).

Add coriander leaves, remove from fire.

Cover & keep till served.

Serve with plain hot Rice, Breads, Chapatti, Nan etc.