Rajma Dal

Ingredients


Boiled Rajma - 1 Cup
Chopped Tomato - 1 Cup
Chopped Onion - 1 Cup
Fennel Seeds(Sombu) - 1 Teaspoon
Ginger Garlic Paste - 1 Tablespoon
Slit Green Chllies - 2
Garlic - 4 Cloves
Garam Masala Powder - 2 Teaspoons
Turmeric Powder - 1/2 Teaspoon
Cashew Nuts - 12
Curry Leaves - 6 To 8
Salt
Oil

Rajma Dal

Preparation


1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.
2. Grind the cashew nuts, ginger garlic paste, and onions.
3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato, turmeric powder, and green chillies and fry well until tomatoes become mushy and dal becomes thick in consistency.
4. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt. 
5. Finally, add the boiled rajma along with the retained water.


Now, the Rajma Dal is ready!


Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

Egg Masala

Ingredients


Boiled Eggs (Cut Into Half) - 4
Cinnamon - 2
Cloves - 2
Tomato Puree - 1/4 Cup
Ginger - A Small Piece
Garlic Cloves - 6
Small Onions - 1 Handful
Chilli Powder - 1 Teaspoon
Pepper Powder - 2 Teaspoons
Coriander Powder - 1/2 Teaspoon
Oil - 4 Teaspoons
Salt

Egg Masala

Egg Masala Served With Paratha
Learned From Chef Jacob

Preparation


1. Grind cinnamon, cloves, ginger, garlic, pepper powder, and onions to a fine paste. Mix the masala in 1 cup of water.
2. Now, add chilli powder, coriander powder, salt, and tomato puree to the masala. Mix well.
3. Now, transfer the masala to a pan, sim the fire, and boil well. The masala will become thick in consistency. Add oil and stir once. 
4. Add eggs and boil well till the oil seperates.


Now, Egg Masala is ready!!!


Serve: Biriyani, Hot Rice, Curd rice, Rotis, Chappathi, and Parathas.

Palak Paneer / Palak Tofu

Ingredients

Spinach - 1 Bunch (Wash it nicely)

Paneer/Tofu - 15 Cubes

Ripe Tomato - 1

Chopped Onion - 1/2

Green Chillies - 2 To 4

Ginger Garlic Paste - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Coriander Powder - 1 Teaspoon

Fresh Cream or Roasted Cashew Nut Paste - 1/4 Cup (Optional). I have used cream.

Ghee - 1 Teaspoon

Oil - 2 Teaspoons 

Salt

Palak Paneer/Tofu

Palak Paneer/Tofu - Served With Chappathi

Preparation

1. In a frying pan, heat 1 teaspoon oil. Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer/tofu.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer/tofu cubes and cream or cashew nut paste and boil it for 3-4 minutes. 

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

Mushroom Curry

Ingredients

Mushrooms - 1 Cup 
Finely Chopped Onion - 2 Tablespoons
Finely Chopped Tomato - 3 Tablespoons
Chopped Green Chillies - 4 (I used only two)
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Salt
Oil

Mushroom Curry
Learned From Chef Mallika Badrinath

Preparation

1. Wash mushrooms well and cut each mushroom into two to four pieces.
2. In a frying pan, heat oil. Add mustard seeds. When mustard seeds crack, add cumin seeds. When cumin seeds turn golden color, add green chillies. Fry for a minute.
3. Add onion and fry until they become golden brown. Then, add tomato and fry well until the tomato pieces are mashed well.
4. Now, add mushrooms and sprinkle water. Stir well.
5. When the mushroom has cooked and turned to a thick gravy, add salt. Stir once.

Now, the Mushroom Curry is ready!!!

Serve: Rice and Chappathi

Potato Moong Dal

Ingredients

Cooked Moong Dal - 1 Cup 
Boiled Potatoes - 2-3
Chopped Tomatoes - 2-3
Green Chillies - 4-5
Grated Ginger - Half Inch Piece
Curry Leaves - 1 Sprig
Coriander Leaves - Few Sprigs
Mustard Seeds - 1 TeaspoonCumin Seeds - 1 Teaspoon
Coriander Seeds - 1/2 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Oil/Ghee - 1/2 Tablespoon

Potato Moong Dal

Preparation

1. In a pan, heat oil/ghee. Add mustard seeds and wait till it pops out. Now, add cumin seeds, coriander seeds, and turmeric powder.
2. Then, add tomatoes, green chillies, ginger and fry until the raw smell goes off. Add curry leaves and coriander leaves. Fry well till oil seperates.
3. Add the boiled potatoes and cooked dal. Boil it for 5-7 minutes.  

Now, Potato Moong Dal is ready!!!

Sidedish: Chappathi, Poori, and Rice.

Cabbage Capsicum Curry

Ingredients

Cabbage - 1/4Kg

Capsicum - 1

Onions - 2

Chilli Powder - 2 Teaspoon

Cumin Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Mustard Seeds - 1/2 Teaspoon

Coriander Leaves - 1/4 Cup

Curry Leaves - 10

Oil - 3 Tablespoon

Salt

Cabbage Capsicum Curry

Preparation

1. Cut onions, cabbage, and capsicum into thin slices.

2. In a pan, heat oil. Add mustard seeds. When mustard seeds pop out, add onions and salt. Fry until it becomes light golden brown.

3. Now, add cabbage, capsicum, turmeric powder, chilli powder, cumin powder and boil well for 5 minutes in medium flame.

4. Finally, add curry leaves and coriander leaves.

Sidedish: Chappathi, Rice, and Paratha. you can also use as a stuffing for Paratha.

Methi Moong Dal

Ingredients

Chopped Fenugreek/Methi Leaves - 1 Bunch

Cooked Moong Dal - 1/2 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Minced Ginger - 1 1/2 inch

Minced Green Chillies - 3

Cumin Seeds - 1 1/2 Teaspoon

Turmeric Powder - 1/4 Teaspoon

Oil - 2 Tablespoons

Salt

Methi Moong Dal

Preparation

1. In a pan, heat oil. Add the cumin seeds. When the seeds pop out, add ginger, turmeric 

powder, and green chillies.

2. Add the chopped onions and fry until they turn translucent. Now, add the tomatoes and

saute for few minutes.

3. Add methi leaves and fry for 3 minutes. Do not overcook the leaves. Now, add the

cooked moong dal, 2 cups of water, salt and mix well. Boil well for 5 more minutes. 

Now, Methi Moong Dal is ready!

Serve: Rice and Chappathi

Vegetable Jalfrezi

Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers. 



Ingredients

Chopped Onion - 1 Cup

Carrot Pieces - 1/2 Cup

Red, Yellow, and Green Capsicum - 1/2 Cup Each

Paneer Cubes - 1 Cup

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoons

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Mushroom Pieces - 50gm

Grated Tomato - 2 Cups

Ginger Garlic Paste - 2 Tablespoons

Thick Curd - 1 Cup

Chopped Spinach - 1 Cup

Bay Leaves - 3

Coriander Leaves - 1/2 Cup

Salt

Oil

Vegetable Jalfrezi
Learned From Chef Menu Rani Chellam

Preparation

1. Cut the vegetables into long and thin pieces.

2. In a pan, heat oil. Add bay leaves and onions. Fry until the onions become transparent. Add carrot and ginger garlic paste. Fry well until the raw smell of the paste goes off. 

3. Add turmeric powder, chilli powder, coriander powder, and garam masala in an order and fry for 3-4 minutes.

4. Add coriander leaves and grated tomato and fry for 3 minutes. Add desired amount of salt, capsicum, paneer cubes, and mushrooms. Fry for 3 minutes. Now, reduce the flame. Then, add 1 cup of water, spinach, and curd. Sprinkle garam masala. Boil for 5 minutes.

Now, Vegetable Jalfrezi is ready!!!

Santula

Ingredients

Lady's Finger - 1/2 Cup (Half-Boiled)

Pumpkin Cubes - 1/2 Cup

Brinjal Cubes - 1/2 Cup

Plantain Cubes - 1/2 Cup

Potato Cubes - 1/2 Cup (Boiled)

If you want, you can add any vegetables but for this Oriya dish, you use only these veggies.

Onion Cubes - 1

Mustard Seeds - 1 Teaspoon

Finely Chopped Ginger - 2 Teaspoon

Finely Chopped Garlic - 2 Teaspoon

Red Chillies - 3

Turmeric Powder - 1/2 Teaspoon

Cumin Powder - 1 Teaspoon

Oil - 2 Tablespoons

Santula

Preparation

1. Cut vegetables in the same size.

2. In a pan, heat oil.  Put mustard seeds and let it pop out. Add ginger, garlic, and plantain. Fry till the plantain is half-fried.

3. Then, add brinjal and onions. Fry well.

4. Now, add lady's finger, potatoes, pumpkin, red chillies, and 2 cups of water. Close the pan using a lid and boil for 2 minutes.

5. Then, add turmeric powder, cumin powder, and salt. Finally, boil for 5 minutes. Bring the pan down.

Now, Santula is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Banana Blossom Curry (Vazhaipoo Kootu)

Ingredients

Banana Blossoms - 1

Moong Dal - 1 Cup

Chopped Onion - 1

Chopped Tomatoes - 2

Slitted Green Chillies - 2

Ginger Garlic Paste - 1 Teaspoon

Chilli Powder - 1 Teaspoon

Coriander Powder - 2 Teaspoons

Asafetida - A Pinch

Turmeric Powder - 1/4 Teaspoon

Mustard Seeds - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Curry Leaves - 4-5

Chopped Cilantro - 1 Tablespoon

Salt 

Oil



Banana Blossom Curry
Learned From Gita's Kitchen

Preparation

1. Chop the blossoms finely and soak them in diluted solution of buttermilk.

2. In a pressure cooker, heat oil. When the oil is hot, add the mustard seeds. When mustard seeds pop out, add cumin seeds and fry for a few seconds. 

3. Add the chopped onions and fry till the onions are transparent. Then add the chopped tomatoes, green chilies, ginger-garlic paste, curry leaves and keep frying until everything is well blended. 

4. Now add chili powder, coriander powder, turmeric powder, asafetida, washed moong dal, chopped banana blossoms, and salt along with 2 cups of water. Mix everything well and cook for up to 3 whistles. 

5. Once the pressure is released, add chopped cilantro and let it simmer for 5 more minutes before serving. 

Now, Vazhaipoo Kootu is ready!!!

Serve: With Rice, Chapathis, Idlis, or Dosas.

Mushroom Tikka Masala

Ingredients

Mushrooms - 20 

Chopped Capsicum - 1 (Optional) 

Cumin Seeds - 1 Teaspoon

Chopped Large Onion - 1

Ginger Garlic Paste - 2 Teaspoons

Ripe Tomatoes Puree - 3

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoon

Coriander Powder - 1 Teaspoon

Cumin Powder - 1/2 Teaspoon

Heavy Cream - 2 Tablespoon (Optional)

Yogurt - 1/4 Cup

Oil - 2 Tablespoons 
Salt

Mushroom Tikka Masala

Mushroom Tikka Masala With Paratha
Learned From rasamalaysia

Preparation

1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off. 

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!

Navaratna Kuruma

Ingredients

To Grind

Coriander Seeds - 2 Teaspoons

Cumin Seeds - 1  1/2 Teaspoons

Fennel Seeds - 1 Teaspoon

Red Chillies - 2

Green Chillies - 1

Cinnamon - 1"

Ginger - 1"

Garlic - 8-10 Pods

For Gravy

Bay Leaves - 3

Chopped Onions - 1

Vegetables - Peas, Potato, Beans, Carrot, Cauliflower, Capsicum etc. If you want, you can also add apple and pineapple.

Chopped Tomato - 1

Paneer Cubes - 1/2 Cup (Optional)

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Almond/Cashew/Pistachios - 3 Tablespoons

Raisins - Few

Cream - 2 Tablespoon

Coriander Leaves

Salt

Ghee/Oil

Navaratna Kuruma

Navaratna Kuruma With Apples
Learned From Chef Menu Rani Chellam

Preparation

1. Grind the items that are listed under "To Grind".

2. Grind the cashews,almond and pistachios to fine powder.

3. Fry paneer cubes in ghee.

4. In a pan, heat oil/ghee. When the oil/ghee is hot, add bay leaves and onions. When onions become transparent in color, add the coriander and ginger  paste.  

5. Saute for some time and then add vegetables. Fry well for few minutes. Then, add turmeric powder, coriander powder, garam masala and fry for 2-3 minutes. 

6. Now, add tomatoes, cashew paste, raisins and fry for a while.

7. Finally, sim the fire and add cream, paneer cubes and coriander leaves.

Now, Navaratna Kuruma is ready!!!

Sidedish: Rice and Chappathi.

Chicken Salna

Ingredients

Chicken - 1 lb

Chili Powder - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Lemon Juice - A Pinch

Salt - As Required

Dry Roast & Grind

Fennel Seeds (Sombu)- 1 Teaspoon

Jeera- 1 Teaspoon

Peppercorns - 1 Teaspoon

Red chillies - 4

Pattai - 1/2"

Masala

Chop, roast and grind the following ingredients  in 2 tsp oil.

Onion- 1

Garlic - 5 Pods

Ginger - 1/2"

Tomato - 1

Coconut - 1/4 to 1/2 Cup

Chicken Salna
Learned From En Samaiyal Pakkam

Preparation

1. Marinade chicken using turmeric powder, chilli powder, lemon juice and salt for 30 minutes.

2. Heat oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas under part 1 and part 2. 

3. Add salt. Mix well and pressure cook for 2 whistles. 

Finally, add corriander leaves. 

Now, Chicken Salna is ready!!!

Serve: Hot Rice, Chappathi, Idly, and Parathas.