250 grams brinjal / vankaya
3 green chilies slit or ½ tsp red chili powder
1 sprig of curry leaves
½ tsp mustard
½ tsp Cumin
Pinch of turmeric
1 tsp ginger garlic paste (optional)
½ to ¾ tsp light garam masala
Salt to taste
1 ½ tsp lemon juice (optional)
1 tbsp. Oil or as required


Coarsely crushed roasted peanuts or fresh green peas as desired

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Brinjal fry

. This brinjal fry recipe can be made without peanuts too but they add a great taste. This step is optional. If you like to use peanuts for this recipe, dry roast them and set aside to cool. Remove the skin and pulse them in mixer.
. Wash brinjals in water. Slice them or cut to desired sizes. Add them to salt water.
. Heat oil in a wide pan, add cumin, mustard, and let them splutter.
. Add the green chilies, fry till they turn pale in color.
. Add ginger garlic paste, sauté quickly, do not fry for longer, can make your brinjal bitter.
. Add the brinjal, salt & turmeric, toss on a medium flame, till they are cooked. If needed cover and cook till soft.
. Add curry leaves, red chili powder, garam masala and coarsely crushed peanuts if using. Stir everything well. Cover and cook for 2 to 3 minutes on a low flame.
. Add lemon juice if desired, before you serve.
. Serve vankaya fry with rice.

brinjal fry


1/2 cup Toor Dal
1.5 cup Tomatoes, chopped
3 Green Chillies
Tamarind small lemon size ball
1/2 tsp Red Chilli Powder or as needed
1/2 tsp Mustard Seeds
1/2 tsp Chanan Dal
1/2 tsp Urad Dal
1/4 tsp Cumin Seeds
1 Sprig Curry Leaves
2 Sprigs Coriander Leaves, finely chopped
1 Dried Red Chilli
1/4 tsp Turmeric
1/8 tsp Hing
2 tsp Oil
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Tomato Dal

. Put the rinsed toor dal, chopped tomato, turmeric, green chillies and one cup of water in a pressure cooker and cook for 3 whistles.
. Switch off the flame and wait until the pressure go off.
. Soak the tamarind in water for 10 minutes. Squeeze the extract out of it and set aside.
. Add the red chilli powder, salt, tamarind extract and water (adjust to desired consistency)  to the cooked dal and let it simmer for 5 minutes.
. Add the chopped coriander and combine well.
. Turn off the flame.
. Heat oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
. Add the curry leaves, hing and red chilli and stir for a couple of seconds.
. Switch off the flame and add the seasoned ingredients to the prepared dal.
. Mix well and serve hot with rice or roti.


tomato dal

Ingredients :

Chopped Spinach : 1 cup
Split Moong Dal : 1/2 cup
Green Chillies : 3 – 4
Dried Red Chillies : 2
Tamarind : small size ball
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal: 1/2 tsp
Hing : 1/8 tsp
Turmeric Powder : 1/4 tsp
Curry Leaves : 1 sprig
Oil : 2 tsp
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Moong & Spinach Dal

. Put the rinsed moong dal, chopped spinach, tamarind, split green chillies, turmeric and a cup of water in a pressure cooker and cook till 3 whistles.
. Turn off the flame and wait until the pressure go off. Add the salt and mix well.
. Heat a teaspoon of oil in a vessel. Add the mustard seeds, chana dal and urad dal and let them splutter.
. Then add the red chillies, hing and curry leaves to it and fry for a few seconds.
. Pour it over the cooked dal and combine well.
. Serve hot with roti or steamed rice, dollop of ghee and some papads.


Ingredients :

Chopped Okra (Bendakaya) : 1 cup
Chopped Onion : 3/4 cup
Dried Red Chillies :4 or 5
Mustard Seeds : 1/2 tsp
Chana Dal : 1/2 tsp
Urad Dal : 1/2 tsp
Curry Leaves : 1 sprig
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Bendakaya Ulli Kaaram Curry

. Wash and dry the okra, chop them into pieces and set aside.
. Peel and chop the onions into small pieces. Heat a teaspoon of oil in a pan.
. Add and fry the chopped onions till they get golden color. Now add the red chillies and fry for a few seconds.
. Turn off the heat and allow it to cool. Grind the fried onions and red chillies into a paste and set aside.
. Heat two teaspoons of oil in a pan and add the mustard seeds, urad dal and chana dal and let them splutter.
. When the seeds stop popping, add the curry leaves, chopped okra and turmeric powder and mix well.
. Fry for a few minutes and cover with a lid. Let them cook on a low flame, stirring occasionally.
. When it’s done, add the onion mixture and salt and fry for a few minutes.
. Switch off the flame and serve with hot steamed rice .

benda ulli karam


Rajma/Red Kidney Beans – 1 Cup
Bay Leaf – 1
Cinnamon – 1 inch pieces
Green Cardamom – 1
Cloves – 2
Onion – 2 Large
Tomatoes – 2 Large
Green Chilli – 2
Oil – 2 tbsp
Hing/Asafoetida – A Pinch
Cumin Seeds – 1/2 tsp
Ginger-Garlic Paste – 1/2 tbsp
Red Chilli Powder – 1 1/2 tsp
Coriander Seeds Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
Amchur/Dried Mango Powder – 1 tsp
Roasted Cumin Powder – 1 tsp
Crushed Kasoori Methi/Dried Fenugreek Leaves – 1/2 tbsp
Salt – To Taste
Chopped Coriander Leaves – 2 tbsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Rajma Masala Curry

. Soak rajma(red kidney beans) in ample of water for 8-10 hours or over night.
. Drain and and pressure cook with bayleaf, cloves, cardamom, cinnamon, 1/2 tsp salt and 2-3 cups of water (rajma should be totall immerse in water)for 4-5 whistles, once presure released discard all the garam masala and keep the water.
. Meanwhile finely chop onion, toamtoes, chilli, coriander leaves.
. In a pan or wok heat oil add hing, cumin and allow to crack.
. Add onion, chilli, ginger-garlic paste and saute until onion becomes soft.
. Add chilli, turmeric, coriander powders and mix well, saute for a minute while stirring.
. Now add tomatoes and stir, cover and cook until tomato gets mashed, stir in intervals.
. Add cooked rajma and saute for a minute. Now add the rajma cooked water and bring it to good boil cover and simmer for 10 mintues in medium flame.
. Add salt, crushed kasoori methi, amchur powder, cumin powder, garam masala powder and stir to mix well.
. Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and off flame.
. Serve warm with steamed rice, jeera rice or roti/paratha.

rajma masala curry


1 to 1½ cup cubed capsicum pieces (any color)
1 finely chopped onion
1 onion cubed and layers separated (optional)
¼ cup ripe tomatoes cubed or ½ tsp. amchur (optional)
¾ tsp red chili powder
¼ to ½ tsp kasuri methi / dried fenugreek leaves
1 sprig curry leaves or bay leaf
¼ tsp cumin
2 to 3 green cardamoms (optional)
1 green chili (optional)
½ tsp crushed ginger or 1 tsp ginger garlic paste
Salt to taste
Oil as needed
1 ½ tbsp. peanuts or magaz seeds or poppy seeds or cashews (you can use a mix of all these or any one)
1 ½ tbsp. Dry coconut (optional)
¾ tbsp. white sesame seeds (optional)
¾ tsp. garam masala
½ tsp coriander powder(optional)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make capsicum curry. Finely chop one onion and cube the other one and separate the layers.
. Cube capsicum and set aside.
. Dry roast peanuts or magaz seeds, add coconut and sesame seeds and lightly roast. Set aside.
. Add oil to the same pan, add one finely chopped onion, green chili and fry till golden, add ginger garlic paste and fry till the raw smell disappears.
. Add tomatoes and fry till they turn mushy. Add salt, turmeric, red chili powder, and coriander powder and garam masala. Fry till the mixture gets cooked well and begins to leave the sides. Cool completely.
. Grind the peanuts, coconut and onions tomatoes mixture, together with little water to a smooth paste.
. Heat the same pan, with oil, add cumin, cardamom and bay leaf or curry leaves.
. When the cumin begins to sizzle, add capsicum and onions (cubed and layers separated) and fry till they wilt off.
. Pour the ground mixture, any spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked.
. Sprinkle kasuri methi, stir well. Over cooking will make the capsicums soggy, so switch off in time.
. Serve capsicum curry with pulao , chapathi or any of your favorite dish.



Basmati rice – 1 cup
Ghee (Clarified butter) – 1 tablespoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1 inch piece
Cumin seeds – 2 teaspoons
Lemon juice – 1 teaspoon (optional)
Salt – to taste
Water – 2 cups

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Jeera rice

. Wash basmati rice under running cold water until water runs clear. Soak rice in enough water for 20 minutes.
. After 20 minutes drain the rice in strainer and let it dry for 10 minutes, it is optional if you are in rush.
. Heat the ghee in a thick bottom saucepan on medium heat. Once hot add bay leaf, cloves and cinnamon stick and saute for a minute. You will get nice aroma from whole spices.
. Then add cumin seeds and let them sizzle.
. Add rice and sauté them for a minute.
. Add 2 cups of water, salt and lemon juice; mix well.
. Let the water come up to a boil.
. Once starts boiling cover it and reduce the heat to LOW. Simmer it for 18-20 minutes.
. Then turn off the heat. Let it stand for 10 minutes covered so rice will get firm up and after 10 minutes open the lid.
. Fluff up with use of fork.
. Jeera rice is ready to serve.



Cabbage – 6 cups, firmly packed
oil – 4 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Asafetida – 1 pinch
Garlic – 6 to 8 cloves, finely chopped
Onion – 1, large, sliced
Garam masala – 1 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Tomato – 1, large, chopped
Salt to taste
Fresh coriander leaves – ½ cup, chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cabbage masala curry

. Heat the vegetable oil in a wok/skillet and add the asafetida, mustard seeds, cumin seeds and chopped garlic.
. Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned.
. Then add the sliced onion and cook it till it becomes soft and translucent.
. Next add the powdered spices – turmeric powder, coriander powder, red chilli powder and garam masala.
. Add a splash of water and saute the spices for 2 minutes until the oil re-surfaces.
. Then add the chopped tomatoes and stir well. Cover and cook until the tomatoes are totally soft.
. Add the shredded cabbage and salt. Mix everything well and cook covered on low heat till the cabbage is soft and cooked through.
. This will take about half an hour to 45 minutes.
. When you feel the cabbage is all done, boil off any excess water.
. Sprinkle the chopped coriander leaves and serve hot with Indian flatbread or rice!

cabbage masala curry


30 to 35 – Tender Okra/Bhindi
1 Large – Potato
1 Large – Onion
3 – Green Chilies
2 tbsp – Oil
1 tsp – Cumin Seeds
1/2 tsp – Red Chili Powder
1 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
2 tbsp – Chopped Coriander Leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Aloo Bhindi Fry

. Wash, pat dry well, cut both ends of okra and chop okra in to 1/4 inch pieces, spread on a large plate or towel until needed. Peel, wash and dice potato, onion, chop green chilies and cilantro.
. Heat oil in a pan or wok, add cumin seeds and allow it to splutter, Add green chilies, onion and sauté until light brown and soft.
. Add potato and fry in medium to slow to medium flame for 3-4 or potato is half done with regular stirring.
. Add bhindi (okra), sauté for 3-4 mins in medium flame with stirring until okra becomes tender and half cooked.
. Add red chili powder, coriander powder, turmeric powder mix well and cook until both veggies gets cooked around 6-8 minutes in slow to medium flame, okra and potato starts to get crispy.
. Add salt and mix well, cook for 2 minutes in medium flame, add coriander leaves mix well and off flame.
. Cover the pan (don’t close fully) and let it stand for 10 mins before serving.
. Serve hot, warm or at room temperature with roti, paratha or serve with rice-dal or with rasam.

aloo bhindi fry


  For pressure cooking chana:

Dried white chickpeas (Chole or kabuli chana or safed chana) – ½ cup
Water – 1 ½ cups
Cinnamon stick – 1 inch piece
Cloves – 2
Black cardamom – 1
Green cardamom – 2
Tea bag – 1, optional (I have skipped it)

For curry:

Paneer – ¾ cup (100 grams or 3.5 oz) cut into small cubes
Oil – 2 tablespoons
Onion – ½ cup finely chopped
Ginger paste or freshly grated – 1 teaspoon
Garlic paste or freshly grated – 1 teaspoon
Tomatoes – 2 small (~ ¾ to 1 cup pureed)
Green chili – 1, slit
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Water – ½ cup
Amchur powder (dried mango powder) – 1 teaspoon
Kasoori methi – 2 teaspoons
Garam masala – ½ teaspoon
Heavy whipping cream (Malai) – 1-2 tablespoon
Cilantro or coriander leaves – 1 tablespoon finely chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Chana paneer Curry

. Wash chana under running cold water till water runs clear.
. Soak them in enough water for at least 8 hours of overnight. After the soaking time, they will get doubled in size. Drain the water and discard that soaking water.
. Take those soaked chana into pressure cooker, add fresh 1 ½ cups of water. Also add cinnamon stick, cloves, black cardamom and green cardamoms. If you want you can add a tea bag too, it will give dark colored chana. Here I have not used.
. Cover the cooker with the lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on HIGH + 15 minutes on low heat. Or cook till chana are soft and cooked. Let the pressure go down by itself, then open the lid. Discard the spices and tea bag (if using).
. Heat the oil in a pan on medium heat. Once hot add chopped onions, sprinkle little salt to speed up the process. Mix and cook.
. Cook till onions become translucent or pink and soft.
. Now add ginger paste and garlic paste.
. Mix and saute for a minute or till the raw smell of ginger garlic goes away.
. Now add prepared tomato puree and slit green chili.
. Mix well.
. Bring it to a simmer.
. If it splutters a lot, you can partially cover it. Continue cooking and do stir occasionally to make sure that it is not sticking to the pan.
. Once it stops spluttering, you can remove the lid, cook till all the moisture is evaporated and oil is oozing out from the sides.
. Now add remaining salt, turmeric powder, red chili powder, coriander powder and cumin powder.
. Mix well and cook for a minute.
. Now add cooked chole with its water.
. Mix well, if needed you can add extra water to make gravy consistency. Here I have added ½ cup of extra water.
. Let it simmer for 5-6 minutes.
. Now add amchur powder, garam masala and crushed kasoori methi.
. Stir well.
. Now add paneer cubes.
. Gently mix well and simmer for 2-3 minutes.
. Now add heavy cream.
. Cook for a minute and then turn off the stove.
. Lastly add chopped coriander leaves.
. Mix well.
. Chana paneer is ready to serve.


Seo wordpress plugin by