Category Archives: Curry Recipes

Okra Curry for Chapati

Okra: – Is a long, thin green ridge coarse vegetable.  It is also known as lady’s finger.  The Indian name for this vegetable is ‘Bhindi ‘.  If cooked the right way, okra can be a very crispy, chewy and mouth watering dish. It can be added to soups, curries or even made as a dry vegetable to go with chapattis or a side dish with rice. One can even batter fry it and serve it as a starter.

Here’s a very a tangy and flavorful recipe of Okra Curry. It’s a tomato based curry.

  • Ingredients :-

For Fried Okra :-

  • Okra :   1 ¾ cup cut in the centre
  • Salt :   ½ teaspoon or according to taste
  • Oil :   sufficient enough to fry the okra
  • Water : 3-4 tablespoons
  • Gram flour :  ¼ cup
  • Red chilli powder : ½ teaspoon
  • Cumin seeds : ½ teaspoon
  • Fennel seeds :   1 teaspoon coarsely ground
  • Mango powder : ½ teaspoon
  • Coriander seeds : 1-1/2 teaspoon coarsely ground

       For Gravy :-

  • Tomatoes :  4 medium sized pureed
  • Oil :   1 tablespoon
  • Ginger :  ¼ inch
  • Red chilli powder :  ½ teaspoon
  • Turmeric powder : ¼ teaspoon
  • Coriander powder : 1 teaspoon
  • Cumin seeds : ½ teaspoon
  • Asafetida : a pinch
  • Corn starch : 1 teaspoon
  • Sugar : 1 teaspoon
  • Salt : ½ teaspoon

Method:-

Fried Okra

  1. Take a deep dish and place the okra in it. Now add all the dry ingredients, salt, gram flour, red chilli powder, cumin, mango powder, fennel powder and coriander powder. Mix them all well.
  2. Now add water very slowly so that the spices mix well with the okra. But make sure the batter is runny. The okra should be coated well with the spices.
  3. On a medium high flame, heat the oil in a frying pan. The oil should be at least 1 inch high in the pan. The temperature of the oil should be moderate enough so that the okra gets fried but does not lose its colour.
  4. Add okra, one at a time and fry them till they are nice and golden brown.
  5. When you deep fry its best to remove the fried food on paper towel as it soaks the excess oil.
  6. Keep this aside.

Gravy:-

  1. For the gravy, firstly make a puree of tomatoes and ginger. Blend it well till you get a smooth consistency.
  2. Keep ready a mix of corn flour with water. Use approximately 3 tablespoon of water.
  3. In a saucepan and on medium high flame add oil. The oil should be nice and hot.
  4. Then add your cumin seeds, asafetida and stir these two ingredients well.
  5. Now add turmeric powder, red chilli powder, coriander powder, sugar and salt. Stir all of these ingredients really well for a minute or two.
  6. Add the tomato puree to this and let it cook for at least 5-10 minutes.
  7. Once done, add the corn starch and cook for another 5 minutes. The gravy should have a nice glaze and a thick consistency.
  8. Now your gravy is ready. Add the fried okra to the gravy making sure you do not mix it into the gravy. The okra should be floating on top and be easily able to pick each piece with your chapatti.

Note:-

  • If you are expecting guests over you can prepare this dish in advance and just warm the gravy and okra separately. Add the okra to the gravy when you about to serve the dish.
  • If you prefer the okra as a side dish only you can just serve the fried okra and minus the gravy.

 

 

Mushroom Curry for chapati

Curry – Is a dish which is mostly prepared in Asian countries. A mix of spices in their whole or raw state are used, which is combined with desiccated coconut, yoghurt or stock to prepare a curry dish. A curry dish can be prepared with meat-chicken/fish/lamb or only with vegetables. Curries can be dry/thick based or liquid based. For a dry consistency you need to let the water/ liquid evaporate by cooking on high flame. And for a liquid base one needs to add more amount of water/stock or yoghurt to the dish.

Mushrooms- fall in the vegetable category. They are the most nutritional and high in fiber vegetable you can have. Besides that they are also provide with Vitamin D and potassium. Mushrooms are fat-free and low in calories too. This vegetable can be cooked in different styles and can be added to a meat dish as well. The mushrooms will enhance the flavor of the dish.  Mushrooms are most commonly used on pizzas/pastas which are children’s favorite quick bites.  Mushrooms are very easy and quick to cook as well. Besides adding them as toppings you can make a dish with it too.

Mushroom curry-   this is a very quick and yummy curry which could be eaten with rice/bread or even chapati.  In this recipe we add yoghurt to make the curry more liquid. But using yoghurt one needs to take care so that it doesn’t curdle. So the trick is either you lower the flame or switch off the gas while adding in the yoghurt. And stir the entire ingredient well and quickly. This is an Indian style recipe.

The recipe follows:-

We need to first prepare onion paste.

  • Ingredients: – For Onion Paste
  • 1 medium size Onion chopped
  • ½ inch ginger chopped
  • 2 cloves garlic chopped
  • 1 cup water
  1. In a pan fry all the ingredients till the onions turn pink and transparent.
  2. Let these ingredients cool down and then add all of them in a mixer and make a smooth onion paste.
  • Ingredients for Curry:-

  • 2 cups sliced mushrooms
  • 2 tablespoon oil
  • 1 teaspoon lemon juice
  • Salt to taste
  • ¾ cup yoghurt
  • 1 bay leaf
  • 3 cloves
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2-3 green cardamom
  • 2 finely chopped green chilies
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala powder
  • For garnishing- Cilantro few springs finely chopped

Method:-

  1. The mushrooms need to be blanched in before preparing the dish. For this, in a vessel bring to boil water with lemon juice and salt. Once the water has reached the boiling point add the sliced mushrooms. Switch off the flame and cover the vessel for about 5 minutes. Then drain the water and run the mushrooms under cold water. By running under cold water the cooking process immediately stops.
  2. Now in a pan heat the oil. Once the oil is hot throw in the whole spices- bay leaf, cardamom and cloves. Sauté them well.
  3. Then add the onion paste. And cook till it changes colour to brown.
  4. Add the ginger/garlic paste and green chilies. Cook the entire ingredient well.
  5. Once the paste is cooked add in your powders- garam masala and chili powder. Mix well and cook for about 2-3 minutes.
  6. Making sure the flame is on low or switch off the gas and add the beaten yoghurt. Stirring immediately all the ingredients to a creamy and smooth curry.
  7. Bring to a boil and then add the blanched mushrooms. Cook this for 5-8 minutes.
  8. You can add water according to the thickness you want in the curry.
  9. Finally garnish with cilantro.

Serve this dish hot and combine it with salad or pickle. Mushroom has its own flavor, whatever style you cook it, it will always taste delicious. Hope you enjoy this dish as much as I do!

Moong Dal Curry for Chapati

Dal- in Hindi is referred to raw lentil as well as the dish. Moong dal, amongst all the other dals is my favorite. It is one of the simplest lentils to prepare. Moreover it is easy to digest not only for me but for my toddler too!

This is the first lentil which is introduced to children even when they are small babies. It takes just about 30 minutes to prepare Moong dal curry. And the ingredients used are very basic which is found in every home. One of the ingredients used is curry leaves which I pluck fresh from my garden.

Following is very simple recipe I like to share and you can serve it either with chapati or jeera rice and a side dish of any vegetable, accompanied with papad/raita/pickle. But my husband prefers it with chapati and sliced onions with a dash of lime, salt/pepper on them. You can serve this dal whatever way suits you best.

Servings: – 3-4 adults.

  • Ingredients –

Main Ingredients:-

  • 1/2 cup yellow split moong dal (always use unpolished lentils, more healthy)
  • 3 cups water
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1-2 green chilies
  • ½ teaspoon garam masala powder
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • Salt as per taste

Tempering:-

  • 2-3 tablespoon oil/ghee
  • 5-6 curry leaves
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 4-5 flakes of garlic
  • ½ teaspoon ginger paste
  • A pinch of hing
  • Preparations:-

  • Wash the moong dal and add it to the pressure cooker with 1 ½ cups water. Close the lid and add place the weight on. And cook till 2 whistles on medium flame. After the pressure is reduced and you are able to open the lid, check if dal is cooked.
  • Finely cut onions.
  • Finely chop the tomatoes
  • Slit the garlic flakes and green chilies
  • Method: –

  • (We have to first do the tempering and then add the main ingredients to it.)
  1. In a pan heat the oil/ghee on medium flame, once hot add the mustard seeds. Let the seeds splutter.
  2. Then throw in the cumin seeds and let it crackle.
  3. Once the mustard and cumin seeds are sizzled well add the curry leaves.
  4. Add the garlic and ginger paste. Make sure you don’t burn the garlic.
  5. Then add your hing. The tempering is done.
  6. Add then the finely cut onions and mix. Let this cook well.
  7. Next the tomatoes go in and cook all of this for about 2-3 minutes.
  8. You can now add salt as it quickens the cooking process.
  9. Add the green chilies.
  10. Now add the powders – Turmeric, red chili and garam masala.
  11. Cook these entire ingredients well for about 5 minutes.
  12. Lastly add the cooked dal and the remaining water.
  13. Stir well and you can adjust the water according to your taste.
  14. Let it come to a boil and then simmer cook for another 5 minutes. Now cook till you get your desired consistency. Some like it thin and some thick. If it’s too thin then boil for few more minutes and if thick then add more water.
  15. Your moong dal curry is now ready to be served. You can garnish it with coriander leaves.

This moong dal curry can be also had almost everyday. You can try modifying the recipe by first cooking the main ingredients with dal in the pressure cooker and then add the tempering. Although some may find this lentil a little bland to taste, it is very nutritious, and with my recipe am sure their opinion would change!

Vegetable Curry for Chapati

Assorted Vegetable Curry for Chapati

Introduction

The vegetable curry dish is cooked with mixed vegetables such as brinjal, potatoes, french beans and capsicum.

The potatoes are boiled and cubed.

The capsicum is sautéed with the onion.

Tomatoes are stirred in and cooked.

Spice powders are thrown in the pan to flavor the dish.

Tempering ingredients are sizzled for additional seasoning.

Ginger-garlic paste is also fried in the pan to enhance the taste of the dish.

Brinjals, french beans and boiled potato cubes are then tossed with the spices and different flavors to make the dish wholesome.

The vegetable curry prepared with assorted vegetables is commonly served with chapatis.

Ingredients

  • Onion :               2-3 Nos.
  • Tomato :               2 Nos.
  • Potato :               3 Nos.
  • Brinjal :               3 Nos.
  • French beans :               200 g
  • Capsicum :               1 Nos.
  • Green chilly :               2-3 Nos.
  • Red chilly ( dry ) :               2-3 Nos.
  • Ginger-garlic paste :               1 Tsp
  • Fennel seeds :               1 Tsp
  • Cumin seeds :               1 Tsp
  • Mustard seeds :               1 Tsp
  • Cumin powder :               1 Tsp
  • Mango powder :               1 Tsp
  • Coriander powder :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               1 Tsp
  • Garam masala :               1 Tsp
  • Hing :               ½ Tsp
  • Oil :               2 Tsp
  • Salt :               to taste

Preparation

  • Prick holes in the potatoes and boil in the pressure cooker for 2-3 whistles. The water should be at level with the potatoes. Then cool the cooker contents and drain excess water. Cube the potatoes and reserve for cooking in the pan.
  • Chop onion, tomatoes, capsicum and brinjals into bite-size pieces.
  • The green chillies should be slit.
  • The dry red chillies must be broken.
  • The french beans must be knifed into ½ inch long pieces.
  • Rinse the chopped ingredients with water and stand on the counter after the excess water is drained.

Method

  • Spatter oil in a pan on the gas.
  • Heat the oil in the pan.
  • Season the cumin seeds, fennel seeds and mustard seeds in the pan and allow them to crackle.
  • Stir in the hing and broken red chillies in the pan.
  • Sauté the pan contents for a minute.
  • Then mix in the onion in the pan and fry until the onion are translucent.
  • Throw the capsicum pieces in the pan and stir fry for 1 minute.
  • The tomato pieces and pressed green chillies can now be added to the pan.
  • Spoon the pan contents for 2 minutes.
  • Pour the ginger-garlic paste in the pan and cook the paste for couple of minutes.
  • Sprinkle the spice powders including the coriander powder, cumin powder, garam masala, red chilly powder and turmeric powder.
  • Toss the pan contents for 5 minutes for the spice flavors to be discharged in the pan.
  • Thereafter, transfer the brinjal pieces, potato cubes and chopped beans to the pan.
  • Mix the pan contents for few minutes and spice-coat the vegetables.
  • Also put salt on the pan contents.
  • The mango powder can also be emptied in the pan.
  • Now splash ½ cup of water in the pan.
  • Lid the pan and simmer the pan contents on low flame for 10-15 minutes for the vegetables to become tender.
  • Mix the pan contents regularly at intervals.
  • The pan contents can now be decanted in a serving bowl after switching off the gas and bringing the pan off the gas.
  • The alluring curry can now be relished with chapati.

Veg Curry for Chapathi Kerala Style

Vegetable Curry Kerala Dish for Chapati

Introduction

Vegetable curry is a simple and delicious dish and is usually accompanied with rotis / chapatis.

Also vegetable curry is a nutritious fare as it contains an assortment of vegetables.

The dish rates low on fat which is good news for health-conscious people.

Boiled vegetables are added to fried onion and capsicum in the pan.

Tomato puree is poured for added taste.

Ground paste consisting of ginger, garlic and spice powders are tossed with the vegetables to increase the spice level of the dish.

The pan contents are boiled for the required consistency.

This enticing curry is now ready to be set on the table with chapatis to enjoy a hearty meal.

Let us see how the vegetable curry is prepared in Kerala.

Ingredients

  • Mixed Vegetables :               2 Cup
  • Onion :               1 Nos.
  • Tomato :               1 Nos.
  • Capsicum :               1 Nos.
  • Green Chilly :               2-3 Nos.
  • Salt :               to taste
  • Oil :               2 Tsp
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Garlic pods :               2 Nos.
  • Ginger :               1 inch piece
  • Garam masala :               1 Tsp
  • Red chilly powder :               ½ Tsp
  • Turmeric powder :               ½ Tsp

Preparation

  • Mixed vegetables can include carrots, beans and cauliflower.
  • Knife the onion, capsicum, carrots, beans, green chilly and cauliflower into medium sized pieces.
  • Chop the coriander leaves.
  • Clean the chopped vegetables with water and keep aside after drying the extra water.
  • Take a pan on the gas and pour 1 cup of water in the pan. Boil the pan contents and drop the tomato in the pan. Cook the pan contents for 5-7 minutes. Then cool the boiled tomato. Peel the skin of the boiled tomato. Grind the boiled and peeled tomato in a grinder and prepare tomato puree and set aside.

Ground Paste

  • Skin the ginger and garlic pods.
  • Wash the ingredients with water and strain excess water.
  • Combine the red chilly powder, turmeric powder, garam masala and peeled ginger and garlic.
  • Grind the mixture in a blender for a smooth paste using some water.
  • Stand the ground paste on the counter.

Method

  • Splash water in a pan. Throw the mixed vegetables including the carrots, cauliflower and beans in the pan. Sprinkle turmeric powder on the pan contents. Also add salt to the pan. Boil the pan contents for some minutes and let the vegetables cook in the pan. Thereafter, drain the water in the pan and collect the boiled vegetables and set aside.
  • Take a pan and splatter oil in the pan.
  • Heat the oil in the pan on the gas.
  • Sauté the diced onion and capsicum pieces in the pan for few minutes.
  • Also add the chopped green chillies to the pan.
  • Then pour the ground paste in the pan.
  • Mix the ground paste with the pan contents for couple of minutes.
  • Also splash the tomato puree in the pan.
  • Allow the ground paste and tomato puree to be cooked in the pan.
  • Spoon the pan contents for some minutes and let the spices release their flavors in the pan.
  • Then transfer the boiled vegetables to the pan.
  • Stir the pan contents and let the spices coat the vegetables.
  • Then splash ½ cup of water in the pan.
  • Cook the pan contents and bring the pan contents to a boil.
  • The pan contents should be mixed at intervals.
  • When the pan contents are at the required consistency, the gas flame can be turned off.
  • The pan can be put on the counter.
  • Decant the pan contents into a serving bowl.
  • Top with fresh torn coriander leaves.
  • Place on the table with chapatis.
  • Relish when hot!

Tomato Curry for Chapati

Simple Tomato Curry for Chapati

Introduction

Tomato curry is a basic dish and can be prepared in a matter of minutes.

Nominal ingredients are used to make the simple tomato curry side dish.

Mustard seeds are crackled in hot oil in a pan on the gas to give the seasoning to the curry.

Curry leaves are also dropped for added taste.

Onion is sautéed and browned in the pan.

Tomatoes are cooked and melted in the pan.

Spices such as coriander powder and red chilly powder and sprinkled in the pan for flavoring of the curry.

Water is poured in the pan to prepare the curry.

The tomato curry tastes best when it is thick so simmer the pan contents on low flame and allow the curry to condense.

Thick tomato curry and hot chapatis are perfect accompaniments for a satiating meal.

Ingredients

  • Tomato ( big ) :               1 Nos.
  • Onion ( big ) :               1 Nos.
  • Mustard seeds :               1 Tsp
  • Coriander powder :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               ¼ Tsp
  • Coriander leaves :               4-5 stalks
  • Oil :               2 Tsp
  • Curry leaves :               1 stalk
  • Salt :               to taste

Preparation

  • Knife the onion, tomatoes and coriander leaves.
  • Wash the chopped ingredients with cold running water and strain the water and then keep aside.

Method

  • Put a pan on the gas.
  • Splatter oil in the pan.
  • Let the oil become hot.
  • Then temper the mustard seeds in the pan on medium flame.
  • Stir the pan contents for few minutes.
  • The mustard seeds should crackle in the pan.
  • Now add the curry leaves to the pan.
  • Also bring in the chopped onion to the pan.
  • Sauté the pan contents for some minutes.
  • The onion should become golden brown.
  • Stir in the tomato pieces in the pan.
  • Mix the pan contents for couple of minutes.
  • The tomatoes should become soft and mushy.
  • Shower the red chilly powder, turmeric powder and coriander powder on the pan contents.
  • Toss the pan contents and let the spice flavors be absorbed by the pan contents.
  • Splash 1 cup of water in the pan.
  • Spray salt on the pan contents.
  • Steam the pan contents on low flame.
  • Stir the pan contents every some minutes.
  • The quantity of the pan contents should condense.
  • The pan contents should also have thick consistency.
  • Then the gas flame can be turned off.
  • Put the pan on the counter.
  • Transfer the pan contents to a wide bowl.
  • Place the minced coriander leaves on top of the bowl contents to garnish the tomato curry.
  • Serve on the table.
  • Also put hot chapatis with the tomato curry.

NOTES

  • To further spice the dish, green chillies can be slit and cut and added while spooning in the tomatoes in the pan.
  • Seasoning ingredients such as cumin seeds, urad dal and chana dal can also be sizzled in the pan for additional tempering of the tomato curry. They can be added when the mustard seeds crackle and sautéed in the hot oil in the pan until the dals change to a darker color.
  • Shredded coconut can also be stirred with the pan contents for extra flavor. They can be added after the tomatoes are cooked and melted in the pan. The quantity of the shredded coconut can be 1 tablespoon.
  • If thin consistency of the curry is preferred then add more water to the pan and boil for few minutes on medium flame and then serve.

Tomato Curry for Chapathi Kerala Style

Tomato Curry for Chapati – Kerala Cuisine

Introduction

Tomato curry is a simple dish to prepare.

In Kerala cusine, this dish is made with ground coconut paste.

The mustard seeds and red chillies add to the seasoning of the curry.

The onion is browned and the tomato is melted in the wok for the curry preparation.

Spice powders are also added to make the dish fiery.

Coriander seeds and cumin seeds are roasted and ground and thrown on the wok contents.

Curry leaves are stirred to enhance the flavor of the dish.

The tomato curry dish is cooked in the manner which is suitable to have with chapatis.

Hot tomato curry and hot / warm chapatis make for an appetizing meal.

Ingredients

  • Tomato ( large ) :               1 Nos.
  • Onion ( medium ) :               1 Nos.
  • Red chilly ( dry ) :               3 Nos.
  • Coriander seeds :               1 Tbsp
  • Cumin seeds :               1 Tsp
  • Mustard seeds :               ½ Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               ¼ Tsp
  • Grated coconut :               2 Cup
  • Curry leaves :               2 twigs
  • Cooking oil :               1 Tbsp
  • Coriander leaves :               ½ Cup

Preparation

  • The onion should be chopped lengthwise.
  • The tomatoes can be knifed into medium sized pieces.
  • Tear the coriander leaves.
  • Clean the diced vegetables with water and set aside after draining the water.
  • Pan roast the coriander seeds in a pan on the gas on medium flame and stir the pan contents frequently. Thereafter, the pan contents should be cooled off the gas. Grind the pan contents when cooled in a grinder for coriander powder.
  • Repeat the same process for the cumin seeds and prepare cumin powder.
  • Allow the prepared powders to stand on the counter until needed in the pan.

Ground Paste

  • Grind the grated coconut in a grinder with some water for a coconut paste.
  • Keep aside the ground coconut paste.

Method

  • Take a wok on the gas and add oil to the wok.
  • The oil should become hot.
  • Then drop the mustard seeds in the wok and let them splutter in the wok.
  • Now throw the dry red chillies in the wok.
  • Fry for some seconds.
  • Mix the chopped onion in the wok and sauté with the pan contents for couple of minutes and slightly brown the onions in the wok.
  • Then bring the tomato pieces to the wok.
  • Also put 1 twig of curry leaves in the wok.
  • Add salt to the wok and stir with the wok contents.
  • Cook the wok contents on medium flame for 5 minutes and let the tomatoes become soft and mushy in the wok.
  • Spoon the wok contents every few minutes.
  • Sprinkle the red chilly powder, turmeric powder, prepared coriander and cumin powder on the wok contents.
  • Also empty the ground coconut paste in the wok and toss with the wok contents.
  • Steam the wok contents for some minutes and allow the wok contents to be cooked.
  • The spice flavors should also be released in the wok.
  • Put the remaining curry leaf twig also in the wok.
  • Spoon with the wok contents.
  • Cook the wok contents and let the dish have the desired consistency.
  • Now bring the wok to the counter.
  • Turn off the gas flame.
  • Decant the prepared tomato curry from the wok into a large serving bowl.
  • Garnish the bowl with the fresh torn coriander leaves.
  • Now put on the table with hot chapatis.

Spinach Curry for Chapathi

Spinach Curry Side Dish for Chapati

Introduction

Spinach curry accompanied with chapatis make for a healthy and satiating meal.

Spinach belongs to the family of green vegetables and rates high on nutrition.

The spinach curry can be prepared by blanching the spinach leaves in a pan on the gas or in a microwave.

The thymol seeds are tempered in a pan on the gas flame in heated oil.

Chopped onion, ginger and garlic cloves are fried in the pan to lend additional taste to the dish.

Green chillies raise the spice score of the dish.

The blanced spinach leaves along with the spice powders including coriander powder, cumin powder and garam masala are mixed in the pan.

Turmeric powder gives the color to the curry.

The Spinach Curry is an excellent side dish for chapatis.

Serve on the table right off the gas.

Ingredients

  • Spinach leaves                   :               2 Cup
  • Onion :               ½ Cup
  • Garlic pods :               1 Tsp
  • Ginger :               1 Tsp
  • Green chilly :               1-2 Nos.
  • Thymol seeds :               ½ Tsp
  • Cumin powder :               ½ Tsp
  • Coriander powder :               ½ Tsp
  • Garam masala :               ½ Tsp
  • Turmeric powder :               ½ Tsp
  • Oil :               1 Tsp
  • Salt :               to taste

Preparation

  • Chop the spinach leaves.
  • Remove the skin of the ginger and garlic pods.
  • Knife the onion, green chillies, peeled ginger and garlic.
  • Clean the diced vegetables with cold running water and set aside after draining the extra water.

Method

  • Take a pan on the gas and pour 2 cups of water in the pan. The water should be allowed to boil in the pan. Then the torn spinach leaves should be added to the pan. Boil the pan contents for 5-7 minutes or until the spinach is properly cooked. Mix the pan contents at intervals. The cooked spinach can be kept aside.
  • Take a pan on the gas and splash oil in the pan.
  • Drop the thymol seeds in the hot oil in the pan.
  • Mix the pan contents and let the seeds crackle in the pan.
  • Then sauté the knifed onion, pressed garlic, crushed ginger and green chilly pieces in the pan.
  • Spoon the pan contents for some minutes and let the onion become transparent while in the pan.
  • Then bring in the cooked spinach to the pan.
  • Stir the pan contents.
  • Throw the spice powders which are the cumin powder, turmeric powder, coriander powder and garam masala in the pan.
  • Toss the pan contents and let the pan contents be cooked and mixed thoroughly.
  • The spices should cover the cooked spinach leaves.
  • The oil should also separate in the pan.
  • Then bring the pan off the gas after switching off the gas.
  • Transfer the prepared spinach curry to a serving dish.
  • The curry can be put on the table with hot rotis / chapatis.

NOTES

  • The chopped spinach leaves can also be blanched in the microwave. Adequate water should be added in a microwavable bowl along with the chopped spinach. The bowl contents can be cooked in the microwave for 7-8 minutes or until the spinach is boiled and ready to be cooked.
  • Additional ingredients such as tomato and boiled potato can also be added to lend extra flavor to the curry.
  • Yogurt can also be added make the dish more wholeseome.
  • Another variation can be where corn flour is mixed with water and poured in the pan when dropping the spinach leaves in the pan. This helps to adjust the consistency of the curry dish.

Spicy Curry for Chapati

Vegetables in Spicy Curry for Chapati

Introduction

For vegetables in spicy gravy, the vegetables are stirred with ground paste and prepared powder, topped with the tempering and then served with chapatis.

Ingredients

  • Mixed vegetables :               3 Cup
  • Green peas :               1 Cup
  • Onion ( medium ) :               2 Nos.
  • Tomato ( large )                 :               2 Nos.
  • Red chilly ( dry ) :               2-3 Nos.
  • Bay leaf :               2-3 Nos.
  • Water :               3 Cup
  • Ghee :               2 Tbsp
  • Coriander leaves :               for garnish
  • Salt :               to taste

Grinding Ingredients

  • Onion :               1 Nos.
  • Green chilly :               5-6 Nos.
  • Ginger :               1 inch piece
  • Shredded coconut :               6 Tbsp
  • Turmeric powder :               ½ Tsp
  • Coriander leaves :               2 Cup

Powder Ingredients

  • Cumin seeds :               1 Tbsp
  • Poppy seeds :               1 Tbsp
  • Green cardamom :               2-3 Nos.
  • Cinnamon stick :               1 inch piece
  • Cloves :               5-6 Nos.

Preparation

  • Mixed vegetables can include carrots, potatoes and beans.
  • Peel the potatoes.
  • Shell the peas.
  • Chop the carrots, beans, tomatoes, peeled potatoes, medium onions and coriander leaves into small pieces.
  • Clean the diced ingredients with cold water and place aside.
  • Also drain the excess water from the washed vegetables.

Ground Paste

  • Peel the ginger.
  • Knife the onion, green chilly, coriander leaves and peeled ginger.
  • Combine the grinding ingredients which are chopped onion, green chilly pieces, pressed ginger, turmeric powder, coriander leaves and shredded coconut in a bowl.
  • Mix the bowl contents for few minutes for a uniform mixture.
  • Then transfer the bowl contents to a grinder.
  • Blend the mixture in the grinder with small quantity of water for a smooth paste.
  • Set aside the ground paste after it is prepared.

Ground Powder

  • Pan roast the poppy seeds, cumin seeds, green cardamoms, cloves and cinnamon stick on medium gas flame and stir the pan contents continuously for some minutes.
  • Let the pan contents release their aromas.
  • Then bring the pan to the counter and switch off the gas flame.
  • Allow the pan contents to cool.
  • Then grind the mixture in a blender and prepare ground powder.
  • Place aside the ground powder.

Method

  • Throw the shelled peas and chopped carrots, potatoes and beans in a pan.
  • Add water to the pan.
  • The water should be at the same level of the vegetables in the pan.
  • Boil the pan contents for couple of minutes.
  • Then lid the pan and steam the pan contents on medium heat for 10-15 minutes.
  • The vegetables should become tender.
  • Then drop the tomato pieces in the pan.
  • Also put salt in the pan.
  • Simmer the pan contents on low flame while tossing the pan contents frequently for 4-5 minutes.
  • Then splash 3 cups of water in the pan.
  • Bring the pan contents to boiling point.
  • Empty the prepared smooth paste in the pan and spoon with the pan contents.
  • Sprinkle the ground powder on the pan contents.
  • Cook the pan contents on low heat for 2-3 minutes and stir the pan contents at intervals.
  • Let the pan contents have the desired consistency then bring the pan on the counter.
  • Turn off the gas flame.
  • Take a serving bowl and splash the curry in the bowl from the pan.
  • Cover the serving bowl and place aside until the tempering is ready.
  • Now prepare the tempering.
  • For the tempering, take a small pan and decant the ghee in the pan.
  • Heat the ghee in the pan.
  • Sauté the bay leaves and red chillies in the pan for few minutes.
  • Fry the diced medium onions in the pan and allow then to be browned.
  • Thereafter, top the serving bowl contents with the tempering.
  • Lid the bowl and keep aside the bowl until serving.
  • The vegetables in spicy curry side dish can be garnished with the torn coriander leaves.
  • Serve with chapatis on the table.

Soya Curry for Chapathi

Savory Soya Curry with Chapati

Introduction

For Soya Curry preparation, the soya chunks are immersed in water and the excess water is drained and kept aside.

Cumin seeds and mustard seeds are then sizzled in the pan in heated oil.

Dry red chillies and hing are also crackled in the pan for further seasoning.

Onion is added and fried in the pan.

The tomatoes are also cooked in the pan.

Ginger-garlic paste is sautéed with the pan contents.

Spice powders are also spooned with the pan contents.

Wet soya chunks are then steamed in the pan with water.

Soy sauce is also splashed in the pan.

The gravy is thickened by mixing the pan contents on low flame.

Finally the soya curry can be served with roti / chapati.

Ingredients

  • Soya Chunks                 :               200 g
  • Onion :               1 Nos.
  • Tomato :               2 Nos.
  • Green chilly :               1 Nos.
  • Red chilly ( dry )                 :               2-3 Nos.
  • Ginger-garlic paste :               1 Tsp
  • Mustard seeds :               1 Tsp
  • Cumin seeds :               1 Tsp
  • Coriander powder :               1 Tsp
  • Cumin powder :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Turmeric powder :               1 Tsp
  • Garam masala :               1 Tsp
  • Hing :               ½ Tsp
  • Ajino moto :               ½ Tsp
  • Water :               1 Cup
  • Soy Sauce :               to taste
  • Oil :               3 Tsp
  • Salt :               to taste
  • Coriander leaves :               for garnish

Preparation

  • Soak the soya chunks in water for 15-20 minutes. Thereafter, wash the soya chunks 2-3 times with water. Drain extra water and reserve the soya chunks until required in the pan.
  • Chop the onion, tomatoes, green chilly and coriander leaves.
  • Rinse the chopped ingredients with running water and keep aside.
  • Break the dry red chillies.

Method

  • Take a pan and heat the oil in the pan.
  • Drop the cumin seeds and mustard seeds in the hot oil in the pan.
  • Temper the pan contents.
  • Throw in the broken red chillies.
  • Also put the hing in the pan.
  • Crackle the pan contents for 1 minute in the pan.
  • Stir in the diced onion in the pan and sauté for some minutes until the onions are browned.
  • Now bring in the chopped tomatoes and green chilly pieces to the pan.
  • Spoon the pan contents for 1-2 minutes.
  • Pour the ginger-garlic paste in the pan and fry in the pan for couple of minutes.
  • Throw the spice powders including the coriander powder, cumin powder, garam masala, red chilly powder and turmeric powder in the pan.
  • Stir the pan contents for some minutes until the tomatoes are melted in the pan and the spice flavors are absorbed by the pan contents.
  • Transfer the soya chunks to the pan and mix with the pan contents.
  • Cook the soya chunks in the pan for some minutes until the soya chunks are tender and cooked.
  • Stir the pan contents at intervals.
  • The spices should coat the soya chunks.
  • Now put the ajino moto in the pan.
  • Splash 1 cup of water in the pan.
  • Add salt to the pan for the seasoning.
  • Toss the pan contents.
  • Pour the soy sauce in the pan.
  • Steam the pan contents on simmering flame for 5-7 minutes.
  • Mix the pan contents every some minutes.
  • Switch off the gas.
  • Get the pan off the gas.
  • Pour the soya curry in a large serving bowl.
  • Garnish the soya curry with fresh torn coriander leaves.
  • Put on the table with roti / chapati.
  • Enjoy hot!