Tomato Chutney

Ingredients

• Onion - 1
• Tomatoes - 3
• Ginger - 1/2 tbsp
• Green Chilly - 2
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp
• Chilly powder - 1/2 tsp

Preparation

1. Heat oil in a pan and add cumin seeds, when it cracks,add onion,ginger,green chilly, asafoetida.

2.When onion becomes translucent, add turmeric, chilly powder and saute for a minute. Then add sliced tomatoes and salt.Cover and cook for some time.

3.When tomatoes becomes soft, mash it slightly and turn off.Garnish with chopped cilantro.

you can adjust the sourness of tomato by adding little sugar. 

Brinjal Fry

Ingredients

• Brinjal (big) - 2
• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Salt 

Preparation

1.Cut the brinjals in round thin shape.

2.In a wide vessel put the chilli , turmeric , salt  together and pour a little water to make a paste.

3.Add the slices into the paste and mix it thoroughly. Make sure the masala get in into each piece.

4.Keep a pan on the stove and pour a little oil and spread it. Put the brinjal slices onto the pan  and let it roast medium flame.Once it’s roasted flip it and roast the other side.

This can be used as a side dish for rice and chapathi. Very easy and with less ingredients.

Aloo Matar

This is the dry version of Aloo Matar. It goes well with rice and chapathi.

Ingredients

• Potato  - 3
• Fresh Green peas -1/2 cup
• Onion  - 2
• Turmeric powder -1/4 tsp
• Coriander powder -2 tsp
• Chilli powder -3/4-1 tsp
• Garam Masala Powder -3/4 tsp
• Cumin Seeds -1 tsp

Preparation

1.Wash, peel the skin and chop potatoes into cubes. Cook peas with a little salt until tender.

2.Heat oil ina pan, add cumin seeds, when it splutters, add chopped onions and curry leaves. Saute onions until transparent.

3.Add cubed potatoes, turmeric powder and cook covered on medium flame stirring in between.
Once the potatoes are half cooked, add salt, coriander powder, chilli powder, garam masala powder and cook covered until potatoes become tender.

4.Add peas and cook for another 5 minutes until everything gets blended well with the masala.Remove from heat and garnish with coriander leaves. 

Mushroom Pepper Roast

Ingredients

• Button mushroom - 250 gms
• Onion - 2 
• Garlic  - 1 tbsp
• Ginger  - 1 tbsp
• Curry leaves - 1 sprig 
• Pepper,crushed - 1 tbsp

To marinate

• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2tsp
• Rice flour - 4 tsp
• Salt 

Preparation

1.Clean mushroom and cut into pieces. Marinate with chilli powder, turmeric powder, coriander powder, salt and rice flour. Keep this aside for 10 minutes.

2.Heat oil in a pan. Fry the marinated mushrooms. Keep this aside. To the remaining oil, add onion, garlic, ginger, curry leaves.

3.When onion turns brown in colour, add fried mushrooms and crushed pepper. Mix well. Switch off the stove. 

Potato Roast & Potato Stir Fry

Since the main ingredient is same i thought of putting it together.

Ingredients (Potato Stir Fry)

• Potato - 2 Cups (sliced into long pieces)
• Dry Red Chilly - 2 
• Shallots - 4
• Green Chilly - 2
• Curry Leaves - 1 sprig
• Grated  Coconut - 1/3 cup 
• Turmeric Powder - 1/4 teaspoon

Preparation

1.Mix together Coconut, Turmeric powder and Salt  well and keep aside.

2.Heat Oil in a pan and splutter mustard Seeds. Add Dry Red Chilly, Shallots, Curry Leaves and Green Chilly, fry till it starts to brown.

3.Add drained potato and saute for a minute. Add the Coconut mixture and cover it with Potato. Cover and cook till the potato is cooked. Mix everything really well.

Ingredients(Potato Roast)

• Potatoes - 3
• Turmeric powder - ¼ tsp 
• Red chilly powder - ½ tsp 
• Sambar powder - ½ tsp 
• Asafoetida - a pinch

Preparation

1.Boil the potatoes till they are just cooked. Peel the potatoes and dice them.

2.Heat oil in a pan, crackle the mustard seeds then add the curry leaves and saute.

3.Add the diced potatoes, sprinkle all the spice powders, asafoetida and salt. Stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low flame.

4.Stir in between  and turn off when it is crispy. Garnish with coriander leaves.

Potato Masala / Puri Masala

This potato masala a great combination for puris and chapathis. This can be also used as a stuffing for sandwich.

Ingredients

• Potatoes - 2-3
• Onion - 1, thinly sliced
• Tomato - 1
• Green chilli -2 slit
• Turmeric powder - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - few

Preparation

1.Pressure cook potatoes until soft. After it cools, peel the skin and mash it up well. Keep it aside.

2.Heat oil in a pan/kadai, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add thinly sliced onion, slit green chillies and curry leaves.

3.When onion turns pink, add finely chopped tomatoes, turmeric powder and saute till tomato gets cooked well.

4.Once the tomatoes are cooked, add 1.5 cups of water and salt needed.  Let the water boil. Then add mashed potatoes to the boiling water.

5.After adding the potatoes, keep it in medium flame and cook for another 3-4 minutes. Switch off the stove you can garnish with finely chopped coriander leaves.

Here you can find out the recipe of  Puri.

Inchi / Ginger Curry

Inchi curry is a side dish mainly used in the traditional feast / sadya of Kerala. Ginger has many medicinal values also. 

Ingredients

• Ginger – 100 gm
• Tamarind – Lime size 
• Chilly powder – 2 tsp
• Jaggery – 2 tbsp
• Fenugreek powder – 1 tsp
• Hing  - a pinch

Preparation

1.Cut the cleaned ginger into thin slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle.

2.Soak the tamarind in 1/2 cup of warm water and extract its juice.

3.Heat oil in a deep pan and splutter mustard seeds. Add curry leaves and saute for a few more minutes.

4.Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt.


5.Bring down the heat to low. Cook for another 10 minutes stirring in between and switch off. Adjust the gravy according to your consistency. 

Mango Chutney / Manga Chammanthi



Ingredients

• Mango - 1 small
• Green Chilly - 3
• Shallots - 4
• Coconut - 1/2 cup
• Ginger - small piece
• Curry leaves - a few
• Salt - As needed

Preparation

Grind all the ingredients together without adding water.
This goes well with rice / Kanji

Mushroom Manchurian

 

Ingredients

•  Mushroom - 350 gm
•  Onion - 1
•  Spring onions - 1 small bunch (Separate whites and greens)
•  Garlic - 1 tbsp
•  Soya Sauce - 1 tbsp
•  Red Chilli Sauce - 1tbsp
•  Tomato Ketchup - 1tbsp
•  Vinegar - 1tbsp
•  Corn flour - 1tbsp

For the batter

•  Plain flour - ¼ cup
•  Corn flour - 2 tbsp
•  Garlic paste - 1 tsp
•  Ginger paste - 1 tsp
•  Green chilli paste - 1 tsp
•  Soya sauce - 1 tbsp
•  Onion - 1 tbsp
•  Salt to taste
•  Water as needed

Preparation

1. Wash and pat dry mushrooms. Cut the mushroom in halves.

2. Mix all ingredients with a little water and make batter. Batter should not be too thick or too runny. Mix all mushrooms with the batter and leave aside to marinade for 10-15 mins.

3. Heat the oil and deep fry all mushroom till lightly golden brown. Place all fried mushroom in a kitchen paper to absorb the access oil.

4. Heat 1 tablespoon oil in a pan. Add chopped spring onion whites and chopped onion. Cook for a minute on high heat. Keep stirring.

5. Add the chopped garlic. Cook for a minute on high heat. Keep stirring. Add all sauces, salt and vinegar. Mix well and cook for a minute.

6. Add the corn flour. Cook for 2-3 mins and keep stirring on medium heat.

7. Add all fried mushroom  and mix well until all sauces are coated on mushroom

8. Finally turn off the heat and garnish mushroom manchurian with chopped spring onion greens.

Bhindi Do Pyaza

Ingredients 

• Lady finger/bhindi - 500 gms
• Onion - 2 Large
• Turmeric powder - ½ tsp
• Red chilly powder - 1 tsp
• Dried mango powder/Amchur - 1 tsp
• Garam masala powder - 1 tsp
• Oil/ghee - 3 tbsp

Preparation

1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

Aviyal

Ingredients 

• Vegetables -  3 cups
• (Carrot, Yam,  Cucumber, Yard long beans, Snake gourd, Raw banana, Drumstick )
• Green chilly - 3
• Curry leaves - 2 strings
• Coconut grated - 1/2 cup
• Cumin seed - 1 tsp
• Curd - 25 ml
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1 tsp
• Shallots - 5

Preparation

1. Clean and cut all the vegetables lengthwise of 1/2 inch thickness.

2. Take a pan add  vegetables turmeric powder, red chilly powder, salt, water and 1 tbsp. of coconut oil. Cover and cook till the vegetables are almost cooked.

3. Grind coconut, cumin seed, green chilies, shallots in a blender.

4. Add this coconut mixture and curd to the cooked vegetables and cook for few minutes.

5. Finally add coconut oil and curry leaves to the vegetable mixture.

Mushroom / Koon Roast

Ingredients 

• Mushroom – 250 g
• Fennel Seeds – ½ tsp
• Onion – 1 Large
• Tomato – 1
• Ginger  garlic paste – 2 tsp
• Red Chilli powder – ¾ tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – ¾  tsp

Preparation

1.Peel the skin and put the mushroom into water with 1/2 tsp of turmeric powder for 10 minutes and wash it well. Slice mushroom into small pieces.

2.Heat oil in a pan and splutter fennel seeds. Add sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns  brown in color.

3.Add sliced tomato and sauté till it becomes soft and oil starts appearing on the sides of the pan.

4.Add ginger garlic paste and saute for a min. Add all masala, salt and sauté for a minute. Add mushroom and mix well so that the mushroom get coated with the masala.

6.Cook with the pan covered in medium flame till mushroom is cooked well. Serve hot.

Mushroom Masala

Ingredients 

• Mushroom – 1 cup
• Chilly Powder – 1 1/2 tsp
• Onion – 1
• Ginger/Garlic Paste – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chicken Masala – 1/4 tsp
• Garam Masala – 1/4 tsp
• Turmeric Powder – 2 pinch
• Tomato – 1/2
• Green Chilly – 2
• Potato (slice it to very small pieces) – 1/2
• Pepper Powder – 1/2 tsp 

Preparation

1. Cut the Mushroom into bite size pieces. Keep it in water with salt and turmeric for 5 minutes.

2.Heat the oil in a pan. Splutter the mustard Seeds and add the the sliced onion into the hot oil, allow it to turn transparent colour.

3.Add the sliced green chillies, ginger garlic paste , tomato and saute it well for about 2 mins.

4.Add chilly powder, turmeric powder, coriander powder, chicken masala ,pepper powder, garam masala and allow it to cook well and a nice aroma comes out.

5.Add more oil if you feel its necessary and add salt to taste.

6.When the above masala is cooked well add the mushroom pieces and small potato pieces into the cooked masala allow it to fry along with the masala .

7.When the mushrooms are cooked well add chopped cilantro.

Aloo Matar / Potato Peas Masala

Ingredients 

• Potato – 2
• Green peas – 1/4 cup
• Tomato – 2
• Onion – 1
• Ginger garlic paste – 1 tsp
• Red chilii powder – 2 tsp
• Coriander seeds powder – 1 tsp
• Garam masala powder – 3/4 tsp
• Turmeric – 1/4 tsp
• Cumin seeds  – 1tsp

Preparation

1.Chop onion finely, potatoes into small bite sized cubes and tomatoes roughly.In a small pressure cooker, add oil and splutter cumin seeds in medium heat.

2.Add onion and fry till transparent. Add ginger garlic paste and fry in medium flame for a minute. Add chopped potatoes and green peas, little salt. Mix well and cook covered in low flame for 2- 3 minutes. Puree the tomatoes in a blender/ mixie.

3.Mix the potatoes and peas in between once to avoid it getting burnt. Add the tomato puree and all the dry powders.Cook in medium flame, cover it  until the tomato puree becomes shiny.


4.Add a 1 cup water and mix well. Add required salt, pressure cook for 2 whistles in medium flame. Once done, you can adjust the consistency of the gravy by adding more water or milk and just give one boil. Garnish with lots of chopped coriander leaves.

Ladyfinger Masala Fry

Ingredients

• Bhindi/Ladyfingers - thinly sliced - 250gm
• Ginger- thinly sliced- 1 table spoon
• Onion - 1
• Oil- 1 to two tablespoon
• Yogurt- 1 tablespoon
• Curry leaves

Spice Powder

• Coriander powder - 1 tsp
• Cumin/Jeera powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Salt

Preparation

1. Mix spice powders with yogurt first. Mix Bhindi with this mixture and keep it aside for sometime.

2. Heat oil in a pan, fry curry leaves, just fry ginger for a one minute remove this from heat, fry onion for 3-4 mnts. Remove from heat. Add the Bhindi mixture and a fry well in medium heat.

3. Add onion and ginger; mix well. Serve hot.

Coconut Chutney / Thenga Chammanthi

Ingredients 

• Coconut - 1/2 cup
• Red chilly - 5
• Shallots - 4
• Ginger - small piece
• Tamarind - small piece
• Curry leaf - 1 sprig
• Salt

Preparation

1.Heat oil in a pan & add shallots, ginger, curry leaves & dried red chilly.

2.Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well. Just fry it for a minute  Remove from fire & let it cool.

3.Add tamarind & salt to this mix. Ground it in the mixer without adding water. Serve it with rice or kanji.

Aloo Methi

 

Potatoes - 4 medium size, peeled and cubed byte size
Tomato - 1
Cumin seeds - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Red chilies - 3 whole dry
Turmeric - 1/4 teaspoon
Coriander powder - 1 tablespoon
Fenugreek leaves - 2 cups, chopped
Red chili powder - 1/4 teaspoon

1.Heat the oil in a saucepan over medium-high heat. Add cumin seeds to the oil.
2.When the cumin seeds crack, add asafoetida, and red chilies stir for few seconds.
3.Add tomato pieces stir add turmeric, coriander powder, red chili powder, salt. Mix it well and cover the sauce pan.
4.Add potatoes and turn down heat to medium. Let it cook until potatoes are tender and cooked.
5.Add chopped fenugreek leaves. Cook for some time. Switch off when it becomes dry.

Gobi Manchurian

Ingredients 

• Cauliflower - 1/2 
• All purpose flour - 1/4 cup
• Corn flour - 2 tsp
• Chili powder - 1 tsp
• Onion  - 1
• Capsicum - 1
• Ginger  - a small piece
• Garlic - 3 cloves
• Green chili  - 2
• Soya sauce - 1  tbsp
• tomato sauce - 2 table spoon
• Corn flour - 1 tsp
• Spring onion

Preparation

1.Clean and cut the cauliflower into medium size florets. Put the cauliflower florets into  boiled water and let it stand for a couple of minutes. drain and pat dry the florets.

2.Combine all purpose flower,corn flour, chili powder,and salt and make a  batter by adding a little water. Dip the cauliflower florets in the batter and deep fry it, till it turns golden brown.

3.Heat oil in a pan and add diced onions, thinly sliced ginger and garlic.Toss it for a minute and add Green chillies, capsicum and 2 spoons of Spring onion. Saute for 2 -3 minutes.

4.Add soya sauce, tomato sauce and salt.Mix 1 tsp cornflour with 1/4 cup of water and add to this.

5.Add the fried cauliflower florets and combine it well. Simmer for a couple of minutes and switch off. Garnish with spring onions.

Beetroot Pachadi

Ingredients

• Beetroot - 2
• Curd - 1/2 cup
• Turmeric powder - a pinch
• Grated coconut -1/4 cup
• Green chilli - 2
• Ginger - 1/2 inch piece
• Mustard seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp

Preparation

1.Grate beetroot and keep it aside. Cook grated beetroot with salt,water and turmeric powder till soft.

2.Grind coconut, green chilli, ginger, jeera seeds and mustard seeds to a smooth paste.

3.Add the ground paste and cook for few more minutes till the raw taste of the coconut goes. Swich off and allow it to cool.

4.Add whisked curd. Add salt if required and mix well.

5.Heat a tsp of coconut oil, add mustard seeds, when it splutters, add red chillies, curry leaves and pour it over the pachadi. 

Baingan Barta /Smoked Eggplant

Ingredients

• Brinjal -1 large 
• Onion - 2
• Ginger -1 inch piece
• Garlic -5 cloves
• Green chilli -1
• Tomatoes - 2,finely chopped
• Chilli powder - 1 tsp 
• Coriander powder -1 1/2 tsp
• Cumin powder - 1 tsp
• Turmeric powder- 1/4 tsp
• Garam masala powder - 1 tsp
• Green Peas - 1/4 cup (optional)

Preparation

1.Wash the brinjal well, wipe it dry and apply oil all over the brinjal. Roast the brinjal over direct flame by rotating it all the sides so that skin turns black evenly all over. 

2.When it cools, cut the stem and peel off the black skin. Mash it well and keep it aside. Grind ginger, garlic and green chilli to a coarse paste.

3.Heat oil in a pan, add jeera/cumin seeds, when it sizzles, add finely chopped onions and saute until onions become light brown. 

4.Add ginger garlic chilli paste and saute for a few more minutes. Add chopped tomatoes, green peas, turmeric, chilli, coriander, cumin, garam masala powders and cook until tomatoes become mushy.

5.Add mashed brinjal, salt needed, mix well and cook for a few more minutes. Garnish with coriander leaves. 

Baingan Bartha can be served with any Indian bread.