HOTCHULHA

Ingredients:

• Paneer – 200 grams or 8 Ozs
• Onion – 1 medium – Cut into pieces
• Tomato – 3 big – Cut into Pieces
• Ginger – 2 inch pieces – cut into small Pieces
• Garlic – 4 cloves
• Mint Leaves – 8
• Green Chilies – 4
• Cardamom – 1
• Cloves – 2
• Butter – 4 Table Spoons
• Cilantro – Handful

Method:

1. Take a heavy bottom pan and put the butter in it
2. Put the Paneer Pieces and Fry them till they look golden brown and keep it aside.
3. In the same pan put the cardamom, Cloves and fry for a minute. Add Ginger, Garlic, Green Chilies, Onion and fry them till the onion turns into golden brown.
4. Now put the tomato pieces and let it cook for 15 minutes and now take this from heat and put the mint leaves.
5. Let it cool for 10 minutes and grind to a fine paste.
6. Put the Pan on Stove and put the ground stuff in the pan along with the fried paneer pieces and adjust the salt and let it cook for 15 minutes on medium heat till the Curry looks like gravy.
7. Garnish it with Cilantro leaves.

It goes very well with any kind of roties, White rice & Fried Rice.

Ingredients:

• Tamarind – Small lemon size(Soak in some water)
• Garlic – 4 Cloves
• Jeera – 1/2 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Curry Leaves – 20 Leaves
• Hing – 1 Pinch
• Dry Chili – 2
• Turmeric Powder – 1/4 Tea Spoon
• Tomato – 1/2 – Grind it to Paste
• Salt to Taste
• Coriander Leaves – Handful
• Tadka Seeds – 1 Tea Spoon
• Oil.

Method:

1. Grind the tamarind and take 3 cups of Juice out of it
2. In a grinder, put the Jeera, Black Pepper, 6 Curry Leaves, 2 garlic Cloves and Grind Coarsely.
3. Now put this in tamrind juice pan along with this, put salt, Turmeric and Tomato Juice.
4. In a small pan put 3 table spoons of oil and the Tadka Seeds, Curry Leaves, Red Chilies, 2 Garlic Cloves(Smashed) and hing and saute this and put this stuff in tamarind Juice pan and mix everything well.
5. Put this tamarind juice pan on medium heat. When you see the bubbles, it is the time to take the pan off the heat.
6. Garnish it with Cilantro.

Tip: It goes very well with white Rice.

Ingredients:

• Tamarind – Small lemon size(Soak in some water)
• Garlic – 4 Cloves
• Jeera – 1/2 Tea Spoon
• Pepper – 1/2 Tea Spoon
• Curry Leaves – 20 Leaves
• Hing – 1 Pinch
• Dry Chili – 2
• Turmeric Powder – 1/4 Tea Spoon
• Tomato – 1/2 – Grind it to Paste
• Salt to Taste
• Coriander Leaves – Handful
• Tadka Seeds – 1 Tea Spoon
• Oil.

Method:

1. Grind the tamarind and take 3 cups of Juice out of it
2. In a grinder, put the Jeera, Black Pepper, 6 Curry Leaves, 2 garlic Cloves and Grind Coarsely.
3. Now put this in tamrind juice pan along with this, put salt, Turmeric and Tomato Juice.
4. In a small pan put 3 table spoons of oil and the Tadka Seeds, Curry Leaves, Red Chilies, 2 Garlic Cloves(Smashed) and hing and saute this and put this stuff in tamarind Juice pan and mix everything well.
5. Put this tamarind juice pan on medium heat. When you see the bubbles, it is the time to take the pan off the heat.
6. Garnish it with Cilantro.

Tip: It goes very well with white Rice.

Ingredients:

• Plantain – 1 Cut into Medium Pieces
• Onion – 1 Medium cut into small pieces
• Curry Leaves – 10
• Coriander Leaves – Handful
• Tadka Seeds – 1 Tea Spoon
• Turmeric Powder – 1/8 Tea Spoon
• Salt to Taste
• Oil
• Roast the following 4 in oil and Grind & Keep it aside.
  • Coriander Seeds – 1 1/2 Teaspoon
  • Dry Chili – 8
  • Raw Coconut – 3 inch pieces
  • Chana dal – 2 Tea Spoon

In South India People make Vadiyams and store them to use in these type of Curries.

Vadiyam – Mustard, Urad dal, Jeera, Methi, Onion, Garlic & Salt.

Method:

1. In a pan put some oil and put the Tadka Seeds & Curry Leaves. Add 1/4 of Vadiyam(don’t burn this vadiyam. This has Methi).
2. Put the onion, Plantain, Turmeric, Salt and 1 Cup of Water and let it Cook for 10 minutes.
3. Now put the ground paste and Adjust the salt. Let it cook for some more time till everything looks like Gravy.
4. Garnish it with Coriander leaves.

It goes very well with Rice, Rasam & Roti.

Ingredients:

• Munagaaku – 2 Cups
• Toor Dal – 1/4 Cup
• Tadka Seeds – 1 Tea Spoon
• Turmeric Powder – 1/8 Tea Spoon
• Curry Leaves – 10
• Red Chili Powder – 1/4 Tea Spoon
• Garlic – 1 Clove
• Salt to Taste
• Oil

Method:

1. Pick the Steams from the leaves and wash in 2 cups of water. Blanch the leaves, drain and keep them aside
2. In one cup of water, cook the Toor Dal for 10 minutes and drain them and keep them aside.(Toor Dal should look half cooked)
3. In a Saute pan, put couple of table spoons of oil. When Oil is hot, then put tadka seeds and curry leaves, then put the Munagaaku, salt, turmeric and saute it for 5 minutes.
4. Add Tootdal to Pan and mix it well and then fry it for 10 minutes and bring the heat to low and put the red chili powder and stir gently and take it off from the heat.

Tip: This Fry goes very well with Rasam & White rice.

Ingredients:

• Cabbage – Shredded – 3 cups
• Moong Dal – 1 Cup
• Green Chillies – 10
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/4 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil

Method:

1. Boil Cabbage for 5 minutes and keep them aside
2. In a Grinder, put the Moong Dal, Green Chillies and Zeera, then Grind them Coarsely.
3. In a pan put the oil and then put the Tadka with Curry Leaves and then add Boiled Cabbage and let it fry for 5 minutes.
4. Now it s time to add Coarsely ground Moong Dal mix and Salt  to Cabbage and fry it for another 5 to 10 minutes and finally add Amchur and mix it well.

Ingredients:

• Carrot – 2 Cups – Grated
• Moong Dal – 3/4 Cup
• Raw Shredded Coconut – 1/4 Cup
• Green Chilies – 7
• Jeera – 1/8 Tea Spoon
• Curry Leaves – 10
• Salt to taste
• Oil
• Tadka Seeds – 1 Tea Spoon

Method:

1. Boil moongdall for 10 minutes, drain and keep it aside. Do not over cook it.
2. Grind coconut, Jeera and Green Chilies coarsely and keep it aside.
3. In a pan put 4 table spoons of oil. When the oil is hot put the tadka seeds and let them crackle and put the curry leaves and carrot, salt and saute this for 3 minutes.
4. Put the lid on the pan so that it will create some vapour and cooks it fast.
5. After 5 minutes, take the lid and put coconut mix and mix it gently. After 2 minutes, put the Moongdal and mix it gently and let it on the heat for 5 minutes and adjust the salt.

Tip: Serve it with roties. This fry goes well with rice as a side dish.