Ingredients:

• Tordal    – 1 cup
• Spinach    – 1 cup
• Coriander    – 1 spoon
• Green Chillies    – 9-10
• Raw coconut    – 1 big piece
• Tamarind    – Juice or paste
• Turmeric    – 2 Pinches
• Salt
• Hing 

Method:

1. Pressure cook the Dal & keep it aside
2. Cut the Spinach and keep it aside
3. Then grind the Coriander, green chillies, raw coconut and keep it aside
4. In a pan put first put the spinach then the grind ed stuff, turmeric, salt and tamarind and let it cook until it becomes soft(or cooked)
5. Then mix the Dal with the spinach stuff.
6. Then put the tadka with the pop stuff along with hing

Ingredients:

• Tomato Puree    – 1 cup
• Fennel Seeds    – 2 pinch
• Ghee    – 1 Spoon
• Oil    – 5 Spoons
• Ginger Garlic Paste    – 2 Spoons
• Cashew    – 10
• Salt
• Coriander leaves
• Garam masala    – 1 Spoon
• Coriander powder    – 1/4 spoon
• Chillie Powder    – 1 Spoon
• Turmeric Powder    – 1/4 Spoon
• Onion    – 1 big
• Capsicum    Green    – 1
• Paneer    – 1 Cup 

Method:

1. In a pan put the ghee ,oil mixture and put the fennel seed and cashew and let it fry
2. Now put the onion and let it fry
3. Put ginger garlic paste, garam masala, coriander, chillies powder, turmeric, salt and then let it fry
4. Put Tomato puree and let it cook for 2 minutes and now put the capsicum pieces and put the lid and cook
5. After sometime put the paneer pieces and let it cook
6. Garnish it with Coriander leaves 

Ingredients:

• Gobi    – 1 flower florets
• Soy Sauce    – 1/2  Tea Spoon
• Corn Flour    – 2 Table Spoons
• Maida    – 1 Table Spoon
• Red Color(Sweet food color) – 1 pinch
• Ginger, Garlic Paste    – 1 Table Spoons
• Green Chillies    – 10
• Raw shredded coconut – 1/4 cup
• Curry Leaves    – 10 to 15  
• Salt & Pepper
• Oil

Method:

1. Pre-heat the oven for 350 degrees.
2. Mix salt, color, 2 spoons oil with the Gobi Flower Florets and bake for 15 minutes
3. After it is baked, keep it aside and then mix ginger, garlic, pepper, maida, soy, corn flour and little bit of salt. Mix this with Baked Florets.
4. Now in a pan put oil and fry these mixed florets like pakoda.
5. In another Pan put 2-3 spoons of oil and fry the green chillies, Coconut and curry leaves.  Put the Gobi stuff and mix it very well(Like Chicken 65)

Ingredients: 

• Rajma    – 1 cup (Soaked and Pressure Cook it)
• Onion    1 – Finely Chopped
• Tomato    1 – Finely Chopped
• Green Chillies – 2 – Finely Chopped
• Ginger Garlic Paste    – 2 Spoons
• Turmeric Powder – 1/8 Spoon
• Red Chillies powder – 1 Spoon
• Coriander Powder    – 1/4 Spoon
• Garam Masala    – 1/8 Spoon
• Cumin Seeds    1/4 Spoon
• Curd – 2 Spoons
• Pinch of Hing
• Salt to taste
• Oil. 

Method: 

1. Heat oil in a pan and then add cumin & hing to it
2. Add Onion, green Chillies and fry them
3. Add Ginger Garlic Paste to it and then fry it for a minute.
4. Add all the powders above except Garam masala
5. Fry it for a minute
6. Add tomatoes, fry it until it is tender, add curd at this stage stir for a minute until it blends well.
7. Then add the boiled Rajma with water, mix salt and allow it to cook for 5 minute
8. After 5 minutes of cooking add Garam Masala.

Ingredients: 

• Cooked and cubed Potatoes 4 medium size
• Green Chillies 5-6 Split
• Black Salt
• Black Pepper
• Zeera
• Coriander leaves
• Lemon Juice(Green)
• Salt to taste & Oil

Method:

1. First roast Zeera & Black Pepper and make powder of it
2. In a pan put some oil and then put little bit of Zeera & Split green chillies after it is fried little bit put the Potato, Black Salt, Salt in it and mix it very well.
3. Put the lemon Juice, black pepper & Zeera Power and Coriander leaves in it
4. Mix it very well then put some little bit of water and let it cook for 5-10 minutes with lid covered.

I got this recipe from my friend Bharathi. When she told me about this, I was not very sure. Because I never liked beetroot in a gravy form. But when I made it, it turned out very good. Me & My Husband loves this with evening Roties.

Ingredients:

• Beetroot – 1 Cut into small pieces
• Chanadal – 1/2 Cup
• Tomato – 1 small, cut into small pieces
• Onion – 1
• Green chillies – 4
• Turmeric – 1/4 Spoon
• Cilantro – 1/4 cup
• Oil & Salt
• Hing – 1 Pinch

For Gravy:

• Green Chillies – 5
• Cashew Nut – 6
• Coconut raw – Handful
• Fennel seeds – 8

Grind the above for gravy and keep it aside.

Method:

1. Cut the Beetroot into small pieces, put that in a pressure cooker with chana dal and water, let it cook for 2 whistles
2. Once the pressure is off in the cooker, add  the gravy stuff to it and let it cook.
3. In a pan put some oil and add pinch of hing, onion, green chillies and then the tomato, salt and turmeric and let it fry.
4. Add this stuff to the cooker and mix it very well and let it cook for few more minutes(5 minutes)
5. Add cilantro to this mix.

Tip: Serve this with Roties.

Ingredients:

• Kakarakaya – 2 lbs – cut into thin slices
• Curry leaves – 10
• Turmeric Powder – 1/4 Tea spoon
• Karampodi for Fry:
  • Coconut Shredded(dry) – 1/4 cup
  • Hot red chillie powder – 1.5 table spoon
  • Salt – up to you
  • Garlic cloves – 3
  • Amchur Powder – 1/4 tea spoon
  • Grind it for 1 minute and keep it a side

Method:

1. Pre-heat the oven to 350 degrees
2. Cut the Kakarakaya into thin slices and put 1/4 tea spoon salt and give it a quick rub and then squeeze the water out of the Kakarakaya.
3. Put that in a baking sheet and let it bake for 30 minutes.
4. Once this is taken out from the oven after 30 minutes, put pan with some oil and heat it for couple minutes.
5. Put the Kakarakaya & curry leaves and fry it for 2-3 minutes and then put the turmeric powder and mix it gently
6. After 5 minutes put the coconut stuff and mix it well and let it fry on medium heat.
7. When you think it is fried enough take it off.

You can store this in fridge for a month.

Ingredients:

• Kabooli Chana – Black 1/2 Cup Cooked
• Spinach – Frozen Box or Fresh 2 Pounds
• Onion – 1 cut into small
• Green Chillies – 8  cut into small
• Garlic – 1 clove cut into small
• Turmeric Powder – 1/4 tea spoon
• Coriander Powder – 1/4 Tea spoon
• Amchur – Pinch
• Pop Seeds & Curry Leaves
• Salt  to taste
• Oil to Fry

Method:

1. Take a pan and put oil and then put the pop seeds and then the onion, green chillies, garlic and curry leaves.
2. Let them fry for some time and then put the cooked chana and then put the Spinach(If you are using frozen spinach, squeez the water out of it and put in the kadai) and fry it well
3. Now after sometime put salt, turmeric, coriander powder and Amchur powder and mix it well and leave it on the pan for couple more minutes.

Tip: It goes well with Roties and Rice

The curry should be very dry.

Ingredients:

Brinjals – 7 Cut into thin pieces

Tadka Seeds – 1 Tea Spoon

Curry Leaves – 10

Salt to Taste

Turmeric Powder – 1/8 Tea Spoon

Oil to Fry

Karam podi – Dry coconut, red chilly powder, Amchur, Salt & Garlic

Method:

Cut the Brinjals and put them in Salt water

In the Frying pan, put the Oil and the Tadka seeds.

When they Crackles, put the Curry Leaves, Brinjal pieces and a bit of salt and fry them gently turning once in a while, after 8 minutes.

You can put the Karampodi and saute couple of minutes and it is done.

Tip: It goes well with white rice and Rasam.

Ingredients:

• Small Violet Bringal    – 20
• Peanuts    – 1/2 cup(roasted)
• Sesame Seeds    – 4 spoons (roasted)
• Urad Dall    – 2 Spoons
• Chana Dal    – 2 Spoons
• Crushed Chillies    – 2 Spoons
• Tamarind    – 2 Spoons
• Clove Powder    – 1/4 Spoon
• Cinnamon – one Stick
• Ginger, Garlic Paste
• Jeera & Coriander    1 Spoon
• Turmeric Powder    1/2 Spoon
• Salt to Taste
• Oil to Fry

Method:

1. First dry roast all the items above and grind the stuff if necessary add some water to the mix and then add the turmeric and salt and keep it aside.
2. Wash the Brinjals and wipe them and take the green flesh on the Stem
3. Then take Brinjal and make a small pit in the bottom and take a small spoon and take  the seeds out of the Brinjals and leave them in salt water
4. Put the Oi in the pan and fry all the grind stuff. Once it is fried take that out of the pan and keep aside
5. Now put all the de-seeded brinjals in the pan and fry little bit with some salt and then put some water
6. After some time when the bringals become tender, put the masala, let it cook for some time.
7. Need to stuff masala slowly then cook it.
8. It is the Dry Brinjal curry.