Soya chunks/meal maker – 1 cup
Onion – 1 cup finely chopped
Potato – 1 medium size (boiled)
Ginger garlic paste – 2 tsp
Tomato – 1 cup finely chopped
curd – 1 tbsp
Salt as needed
Turmeric powder – 1/4 tsp
Chilli Powder – 1 tsp
Coriander powder – 2 tsp
Cumin Powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Oil – 2-3 tbsp
Cumin seeds – 1 tsp
Coriander leaves – finely chopped
How to make Aloo soya curry
. Bring water to boil with a little salt. When it starts boiling, add the soya chunks and cook on medium heat for 2-3 minutes.
. Turn off the heat and keep it covered for 15-20 minutes. Then drain the water and rinse it well twice to get rid of the soya smell. Squeeze out the excess water, cut it into 2 pieces and keep it aside.
. Heat oil in a kadai , add cumin seeds and when cumin seeds sizzle, add finely chopped onions and saute until it turns golden brown. Add salt to the onions to quicken the process.
. Add ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.
. Add chopped tomato and add Turmeric powder,Chilli Powder,Cumin Powder,Coriander powder, Garam masala powder and salt needed.
. Cook until the tomato mixture oozes out oil .
. Add curd to the tomato mixture and cook for a further 3-4 minutes on low heat stirring from time to time.
. Add the boiled potatoes and the chopped soya and mix well.
. Cook on low heat , so that the soya chunks will absorb the masala well.
. Then add a cup of water, mix well and test for salt.
. Close with the lid for 5 or 10 mins on medium heat.
. Garnish with coriander leaves and serve hot with rice or rotis .
chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 bunch of fresh coriander
Salt, to taste
How to make brinjal aloo chutney
. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!
1/2 kg Indian Broad Beans/chikkudukayalu, chopped, boil in water and strain
2 tbsp oil
1 tsp jeera
1 tsp mustards — optional
1 big onion, finely chopped
few curry leaves
1 tsp turmeric powder
1 tsp ginger garlic paste
4 tomatoes, finely chopped
2 tbsp Chilli powder (adjust according to your taste)
salt to taste
few coriander leaves, finely chopped for garnish
How to make Chikkudukaya Tomato Kura
. Heat oil in a kadhai or pan.
. Add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft.
. Add turmeric, chilli powder and ginger garlic paste and saute further a minute on medium flame.
. Add boiled broad beans, mix and covered. Cook for 5 minutes on medium flame.
. Add chopped tomatoes and salt, mix and covered, cook till beans and tomatoes get soft.
. Finally add chopped coriander leaves and turn off the heat.
. Serve hot with rice or chapatis.
Brinjal – 1/4 kg
Chana dal / Bengal gram – 1/2 cup
Salt to taste
Onion – 1 medium
Curry leaves – 5
Mustard seeds – 1 Tsp
Jeera / Cumin seeds – 1 Tsp
Garlic ginger paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala powder – 1/4 tsp
Oil – 2 – 3 tbsp
. Soak chana dal in 1/2 cup of water for 1/2 hour.
. Clean and cut brinjal into pieces.
. Cut onions into small pieces.
. Heat oil in a cooking pan.
. Add mustard seeds, jeera, onion pieces and fry till they turn golden brown.
. Add garlic ginger paste, curry leaves and turmeric powder.
. Add soaked chana dal and fry for few seconds.
. Add brinjal pieces to it along with required amount of salt.
. Stir frequently.
. Cover and cook on low flame for 5 – 8 minutes.
. Add red chili powder, garam masala powder and 1 cup of water.
. Cover and cook for 10 minutes on low flame till dal is cooked.
. Garnish with coriander leaves and serve with cooked rice or roti.
1½ cup basmati rice
2 cups spinach/palak leaves, tightly packed
1/4 cup greens peas
1 big onion, finely sliced
2 green chillies
1 small piece ginger, peeled
3-4 garlic cloves, peeled
Bay leaf 2
1 cinnamon stick
2 tablespoon oil
. Bring plenty of water to boil. Add a pinch of salt and ½ teaspoon sugar. Add the washed spinach leaves and blanch for 5 minutes.
. Drain the leaves and take in a mixer jar. Add peeled ginger, garlic and green chilies. Grind to smooth puree.
. Heat 2 tablespoons oil in a kadai. Add bay leaf, clove, cardamom and cinnamon stick. Fry for 2-3 minutes.
. Add finely chopped onions and fry till color changes slightly.
. Add the spinach puree, green peas and mix well.
. Cook for 10-12 minutes keeping the pan open.
. Add drained rice and mix well. Saute for 2-3 minutes.
. Add 2¼ cup water. Season with salt. Let the water boil.
. Once the water starts to boil, close the pan and maintain low flame.
. Cook till the rice is completely done.
. Once the pulao is done, Serve palak pulao with curd or raita.
Split Bengal gram (chana dal) soaked 1 cup
Soya bean chunks soaked and squeezed 1½ cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onions chopped 3 medium
Ginger chopped 1 teaspoon
Garlic chopped 1 teaspoon
Tomatoes chopped 2 medium
Asafoetida ¼ teaspoon
Coriander powder 3 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped for garnishing
. Heat oil in a pan. Add cumin seeds and sauté till their colour begins to change.
. Add onions and sauté till they are golden.
. Add ginger and garlic, mix well and sauté for 1 minute.
. Add tomatoes, mix well and cook till they are pulpy.
. Add asafoetida, coriander powder, red chilli powder, turmeric powder and mix well.
. Add salt and chana dal, mix well and cook till the dal is soft.
. Add 3 tablespoons water, mix and cook further.
. Add soya chunks, garam masala powder. Toss and add 2-3 tablespoons water. Mix well and cook for 2-3 minutes.
. Serve hot garnished with coriander leaves.
Cauliflower : 1 flower mid size
Poppy seeds : 1 tbspn
Ginger : 1 inch
Garlic : 6 cloves
Green Chillies : 2
Chili powder : 1 tbsp
Curd : 1 cup(100 gm)
Onion : 2 big
Tomato : 1 big
Coriander powder : 1tbsp
Coriander : to garnish
Turmeric powder : pinch
Salt : to taste
. Make the cauliflower into small pieces(as like small flowers),chop the onions,slit the green chillies and make tomatoes into small pieces.
. Boil the cauliflower in slat water for a while. It is to ensure that the germs in the cauliflower are dead,if any .Once done, pour the water and keep the cauliflower a side.
. Prepare a paste of ginger,garlic, poppy seeds and green chillies.
. Put oil in the pan, add chopped onions. Fry for a while.
. Add the paste to the fried onions and fry it for 2 to 3 minutes in low flame.
. Now add sliced tomatoes, coriander powder and chilli powder. Fry it till tomato pulp is well mixed with the remaining paste.
. Now add little amount of curd and fry it till. Repeat this procedure for 2-3 times till curd lasts.
. Add some water (as need by you) and fry it till it reaches boiling point. Add the cauliflower and fry it in low flame.
. Once cauliflower is boiled well, garnish it with coriander and turn off the stove.
brown rice 1 cup
onion 1 (large)
vegetables (carrot, beans, cauliflower and green peas) 1/2 cup
ginger/garlic paste 1 teaspoon
green chilly 1 – 2
mint leaves one fistful
oil + ghee 1 + 1 tablespoon
coriander leaves 1 tablespoon (finely chopped)
water 2 cups
cinnamon / patta 1 inch piece
elaichi / cardamom 1
salt to taste
. In a pan, boil water. Mean while, wash and clean brown rice. When water starts boiling, turn off the stove and add the water to the rice, keep it aside for 30 – 40 minutes. After 30 minutes, drain the rice and keep it aside.
. Mean while, chop all the vegetables, onion, slit green chillies and keep it aside.
. Heat oil + ghee in a pressure cooker.
. Add bay leaf, cloves, cinnamon, cardamom and cinnamon and saute for few seconds.
. Now add the sliced onions to it and saute till onion turns light brownish in color.
. Now add ginger garlic paste and slit green chillies and saute till the raw smell goes off.
. Next add pudina and saute well. Then add chopped vegetables, a little salt and mix well.
. Now add 2 cups of water, salt and let it start boiling.
. Then reduce the flame and add rice to it, mix well.
. Cover the pressure cooker, keep the flame in high and wait till the steam starts coming out.
. Then reduce the flame, put on the whistle and pressure cook for 15 – 18 minutes or for 3 whistles. Then turn off the flame.
. Wait till the pressure subsides. Then open the cooker, fluff the rice with a fork.
. Brown rice pulao is ready. Serve it with raita.
1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala
. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.