Papad Ki Sabzi

Ingredients

1. Papad – ½ cup (4 lijjat papad)
2. Tomato – 2 (grind to a paste in a blender)
3. Green chilly – 1 finely chopped
4. Ginger – 1 inch piece grated or finely chopped
5. Cumin seeds – ½ tsp
6. Turmeric powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Red chilly powder – ¼ tsp
9. Curd-1/2 cup(room temperature)
10. Dry fenugreek(methi) leaves – 1 tbsp
11. Oil – 2 to 3 tbsp
12. Coriander leaves for garnishing 
13. Salt to taste

Method

• Roast the papads or microwave  2 papad at a time for 30sec turn them over and microwave for additional 30sec.
• Add 1/2 cup water to the 1/2 cup curd and whisk well and keep aside.
• Add 2 tbs oil in a pan. When the oil is hot, add cumin seeds. Saute for while and then add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves.Do this process in a slow flame so that the masala doesn't burn.
• Add tomato's puree,ginger and green chilly mix well.
• Add chilly powder and saute the masala well till the oil separates.
• After the oil separates add 1 cup water, cover and allow it to simmer for  3-4 min. 
• Add curd, little by little and stir the gravy constantly until it simmers again, else curd will separate.
• Add salt and little coriander leaves to the gravy.
• Break the papads in small pieces and add them to the gravy.Cover and cook in low flame for 2 min.
• Garnish with coriander leaves.Enjoy the dish with Chapatti,rice,or naan.

Note:You can also add onions to the dish,add finely chopped onions after adding cumin seeds and saute till the            onions are golden brown.

Corn In Peanut And Tomato Sauce

Ingredients

1. Corn -4 (husk and corn silk removed and cut into 4-5 pieces)
2. Tomatoes-2 medium size (finely chopped and blanched)
3. Onions-1 medium finely chopped
4. Garlic-3-4 cloves (minced)
5. Ginger-1 small piece (grated)
6. Green chillies-3 num(finely chopped)
7. Coriander Powder -2tsp
8. Cumin Powder -2tsp
9. Turmeric Powder-1/4 tsp
10. Chilly Powder-1tsp
11. Peanuts-1/2 cup (dry roasted,skinned and ground)
12. Oil-1 tbs
13. Coriander leaves-to garnish
14. salt to taste
15. Water-1 cup

Method

• Add oil in a pan, add onion and fry till golden brown.
• Now add tomatoes,garlic,ginger and green chilly and fry for about 5min
• Add turmeric powder,coriander powder,cumin and chilly powder and fry for another 5 min.
• Add the ground peanuts and mix well.
• Add corn and mix until the corn is coated with the peanut and tomato gravy .cook for 5min.
• Now add 1 cup of water and cover and simmer for about 10-15min until the corn is cooked(if necessary add more water).
• Garnish with coriander leaves, enjoy the dish with roti.

Source-chachi's kitchen

Tindoora(kovaka) Thoran

Ingrediants

1. Tindoora or Kovaka -1/2 pound (cut length wise or round)
2. Onions-1 num(medium size )
3. Tomatoes-1 num(medium size )
4. Green chillies-3 or 4  (if you like more spicy can add more)
5. Garlic-4-5 num(crushed)
6. Coconut Grated-1cup
7. Mustard seeds-1 tsp
8. Channa dal(kadala parupe)-1 tbs
9. Turmeric powder-1 1/2tsp
10. Chilly powder-1/2 tsp
11. Sugar-1/2 tbs
12. Lime-1 num
13. Coriander leaves-2tbs (finely chopped)
14. Salt -to taste
15. Oil-1tbs

Method

• Finely chop Onions ,tomatoes and green chilly and mix them together.
• In a sauce pan cook tindoora(kovaka) by adding enough water along with 1 tsp turmeric powder, chilly  powder and salt,keep aside
• Add oil in a pan and add Mustard seeds.
• Now add garlic and fry for 1/2 sec and add channa dal and fry till the channa dal turns light brown.
• Now add the onion,tomatoes and green chilly ,add turmeric and salt and fry until the onions and tomatoes are cooked, about 3 min, stir occasionally.
• Now add the cooked tindoora(kovaka) and sugar mix well.
• Add coconut and mix well and cook for 1 min.
• Add lime juice(2 tbs) and coriander leaves mix well  .Switch off the gas .
• Enjoy the dish with rice.

Source-Lekshmi Nair Recipe

Califlower and Peas in Tomato Gravy

 Ingredients
  

1. Cauliflower(medium)- cut in small florets 
2.  Green peas -3/4 cups (I used frozen green peas,if using fresh soak overnight and cook)
3. Mustard seeds -1tsp 
4. Tomatoes -2 num(medium size) cut into small pieces and blanched 
5. Tomato puree -1tbs 
6. Garlic cloves- 2-3 minced finely 
7. Ginger-1tbs minced finely 
8. Green Chillies - 2-3 minced finely 
9. Turmeric Powder-1/2 tsp 
10. Coriander Powder-2tsp
11. Cumin Powder -2tsp
12. Chilly Powder-2tsp
13. Curry leaves -4-5 leaves
14. Oil -1tbs 
15. Salt -To taste 
16. Coriander leaves- finely chopped 

Method

•  Heat the oil in a pan, add the mustard seeds and curry leaves. 
•  Add the tomatoes and tomato puree; stir , turn down the heat and cook for about 5 minutes. 
• Add the garlic, ginger and chillies and cook for a few minutes. 
• Add the turmeric, coriander and cumin powders, mix well cook for about a minute   
• Add the cauliflower and peas and salt, mix well, cover and cook at low heat for about 15 minutes or until cooked.   
• Garnish with coriander leaves and serve with chapatis

Panang Curry

Ingredients

1. Oil – 1 tbsp
2. Red Curry Paste – 2-3 tbsp
3. Coconut Milk – 1 cans or 1 1/2 cups
4.  Chicken (Cut into bite size cubes) or Tofu extra firm(for Vegi version) -1/2 pound
5. Sugar – 2 tbsp
6. Soy Sauce -1tbs
7. Fish Sauce (optional) – 1 tbsp
8. Hot chilly Sauce =1tbs
9. Salt -to taste
10. Red and green Bell Pepper – 1/4, sliced length wise
11. Carrots – 1/2 thin slices
12. Sweet Onion  – 1/4, sliced
13. Thai Basil Leaves – 4-6, torn up(if fresh is not available use dried basil)

Method

• Heat  oil in a pan add curry paste fry for  3min
• Then add the coconut milk ,fish sauce,chilly sauce and soy sauce when it start boiling add chicken when it is half done add the vegetable onions,carrots and bell pepper and cook for 5-7min add basil leaves
• For Vegetarian version add all the vegetables to the coconut milk cook for 5min and then add tofu and cook for another 2-3min ,add basil leaves

Sev Tamatar

Ingrediants

1. Onions-1medium size(finely chopped)
2. Tomato-2 medium size(finely chopped)
3. Garlic-5cloves (sliced Length wise)
4. Turmeric Powder-1tsp
5. Chilly powder-2tsp
6. Jeera -1tsp
7. Asafoetida (kayum)-1tsp
8. Plain Sev -2cups 
9. oil -1tbs
10. Salt -to taste

Method

• Add oil in a pan ,add jeera after it splutter add asafoetida.
• Add garlic and fry for 1min in low flame.
• Add onions and fry till they are soft (light pink).
• Add tomatoes and saute for 3-4 min.
• Add turmeric powder and chilly powder saute fir 2min.
• Add water 1cup,close the lid and let it boil for 5min(check the water, if needed add more, it should be creamy all water shouldn't dry up)
• Just before serving ,switch on the gas and when it start boiling add sev and switch off the gas

                     Enjoy the dish with roti ,the sev will soak up the water so it's important to add the sev just before serving .

Spicy Squash

Ingredient

1. Squash (any type of pumpkin ) =4 cups cut into big chunks
2. Sliced skin from squash -1/2 cup
3. Asafoetida(kayam) -1/4 tsp
4. Cumin seeds-1tsp
5. Whole red chilly-2 or 3
6. Fenugreek seeds(uluva)-1/2 tsp
7. Fennel seeds (perum jeerakam)-1tbs crushed
8. Coriander powder -1tbs crushed
9. Turmeric powder-1/2 tsp
10. Red chilly powder-1tbs
11. Paprika (optional)-1/2 tsp
12. Coriander leaves-2tbs
13. Ginger-1tbs grated
14. Sugar-2tbs
15. salt-1tbs
16. Mango powder-2tbs
17. Lime juice-1tbs
18. oil - 3tsp

Method

• Mix spices, Coriander powder ,fennel powder,turmeric,red chilly ,paprika and grated ginger in 1/4 cup water and mix well.
• In a pan add oil and add cumin ,asafoetida ,fenugreek seeds and whole  red chilly.
• Add spice paste and cook for 1min till the oil seperates in low flame.
• Add squash and squash skin and 1/4 cup water and salt cover and cook till squash is cooked (4min add water if necessary ).
• Add lime juice,Mango powder and sugar mix well (if you don't like it too sweet reduced the amount of  sugar), switch off the gas.
• Garnish with coriander leaves

Pitla (Maharashtrian curry)

Ingredients

1. Besan           - 4tbs
2. Onions          -1medium
3. Tomato          -1medium
4. Chilly powder  -1tsp
5. Coriander powder -1tsp
6. Cumin powder roasted -1 tsp
7. Turmeric powder-1/4 tsp
8. Cumin Seeds -1/2 tsp
9. Mustard Seeds -1/2 tsp
10. Asafoetida powder (kayam or hing)-1/4 tsp
11. Garlic -3-4 cloves finely chopped
12. Green chilly-2-3 finely chopped
13. Lime Juice-1tbs

Method

• Fry basin till the raw smell goes(light brown in low flame) keep aside
• Add oil in a pan ,add mustard and cumin seeds,add curry leaf
• Add onions fry lightly ,then add green chilly and garlic fry till light brown
• Add chilly powder,coriander powder,cumin powder and turmeric powder fry for 2min
• Add fried basin stir well 
• Add Tomatoes stir well and add water 1cup ,close lid and boil for 3-4min(make sure to check for water , add water if you need )
• Switch off the gas and add lime juice and asafoetida powder( kayam or hing )
• Serve hot ,when you are serving if it is too thick (it will become thicker as you have added besan) add water and boil for few seconds 
• Goes well with rice or roti