Category Archives: Curry Recipes

Mixed Vegetable Curry for Chapati

Assorted Mixed Vegetable Curry for Chapati

Introduction

Mixed Vegetable curry is prepared with an assortment of vegetables including potatoes, cauliflower, carrots and beans.

Other vegetables depending on personal tastes can also be diced, tossed and cooked.

Chopped vegetables are sautéed with lightly browned onion.

Tomatoes are also stirred in to add to the tanginess of the curry.

Prepared paste consisting of coconut, dry red chillies, coriander seeds and cinnamon are ground in a blender and mixed with the vegetables for savory curry.

Spices including garam masala and mango powder are spooned to make the curry spicy.

Cumin seeds are tempered for extra seasoning of the curry.

Water is added to cook the vegetables and to make the curry juicier.

Ingredients

  • Onion ( large ) :               1 Nos.
  • Tomatoes :               2 Nos.
  • Potato ( large ) :               1 Nos.
  • Carrot ( large ) :               1 Nos.
  • Cauliflower :               ½ Cup
  • French beans :               8-10 Nos.
  • Ginger-garlic paste :               ½ Tsp
  • Garam masala :               1 Tsp
  • Mango powder :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Salt :               to taste
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Shredded coconut :               ½ Tbsp
  • Red chilly ( dry ) :               3-4 Nos.
  • Coriander seeds :               ½ Tbsp
  • Cinnamon :               1 small piece

Tempering Ingredients

  • Cumin seeds :               ½ Tsp
  • Oil :               1 Tbsp

Preparation

  • Drop the tomatoes in boiling water in a pan on the gas. Turn the tomato sides every couple of minutes. When boiled then cool the tomatoes. Peel and mash the boiled tomatoes. Keep aside.
  • Mince the onion finely.
  • Remove the skin of the potatoes and carrots. Knife into cubes and set aside.
  • Chop the cauliflower into tiny florets.
  • Knife the beans into 1 inch pieces lengthwise.
  • Tear the coriander leaves.

Ground Paste

  • Mix the shredded coconut, dry red chillies, coriander seeds and cinnamon in a blender.
  • Grind the ingredients with little water for ground paste.

Method

  • Take a wok and pour oil in the wok.
  • Put the wok on the gas and heat the oil in the wok.
  • Drop the cumin seeds and allow them to splutter in the wok.
  • Add the minced onion and sauté in the wok for few minutes until they are translucent.
  • Pour the ginger-garlic paste in the wok.
  • Fry the wok contents for some minutes.
  • Throw the cauliflower florets, french beans, potato and carrot cubes in the wok.
  • Cook the wok contents on medium high heat for 5 minutes while stirring at intervals.
  • Sprinkle turmeric powder on the wok contents.
  • Season the wok contents with salt.
  • Lower the gas flame and cover the wok.
  • Spoon the wok contents every few minutes.
  • When the vegetables are partially cooked, bring in the mashed tomatoes to the wok.
  • Steam the wok contents for 4-5 minutes
  • Mix the wok contents at regular intervals.
  • Now pour 2 cups of water in the wok and boil the wok contents.
  • Lid the wok and cook the wok contents on low heat for 5-7 minutes.
  • Then empty the prepared paste in the wok.
  • Put the mango powder and garam masala in the wok.
  • Mix the wok contents.
  • Allow the wok contents to simmer on low flame for 15 minutes or till the gravy has thick consistency.
  • Thereafter, turn off the gas.
  • Top the curry with chopped coriander leaves and pour in a large bowl.
  • The ready curry can now be put on the table with hot chapatis.

Meal Maker Curry for Chapati

Spiced Meal Maker Curry for Chapati

Introduction

Meal maker have high protein-content and are nutritious.

Chapatis can be filled with cooked meal maker and rolled and relished.

The meal maker is boiled, marinated, fried and spiced.

The meal maker curry can also be prepared with ease.

Ingredients

  • Meal maker :               2 Cup
  • Onion ( large ) :               1 Nos.
  • Green chilly :               2-3 Nos.
  • Ginger-garlic paste :               1 Tbsp
  • Curry leaves :               1 twig
  • Fennel seeds :               2 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               1 Tsp
  • Ground black pepper :               1 Tsp
  • Turmeric powder :               1 Tsp
  • Oil :               4 Tbsp
  • Lemon juice :               1 Tbsp
  • Salt :               to taste
  • Coriander leaves :               for garnish

Marination Ingredients

  • Corn flour :               3 Tbsp
  • Red chilly powder :               1 Tsp
  • Ground black pepper :               1 Tsp
  • Garam masala :               1 Tsp
  • Turmeric powder :               1 Tsp
  • Salt :               to taste

Preparation

  • Chop the onion into slices.
  • Knife the green chillies and coriander leaves.
  • Rinse the chopped ingredients with water and keep aside until required in the pan while cooking.

Method

  • Take a pan on the gas.
  • Pour 4 cup of water in the pan.
  • Add salt to the pan contents.
  • Boil the pan contents.
  • Drop the meal maker in the boiling water in the pan.
  • Cook the pan contents for 8-10 minutes.
  • Thereafter, strain the pan contents with a colander.
  • Drain the excess water and collect the meal maker in the colander.
  • Rinse the boiled meal maker in the colander with cold running water.
  • Allow the extra water to escape and squeeze the excess moisture from the collected meal maker and set aside.
  • Now combine the marinated ingredients which are cornflour, garam masala, ground black pepper, red chilly powder, turmeric powder and salt in a large bowl.
  • Add the meal maker to the bowl contents.
  • Lid the bowl.
  • Stand the bowl contents for 20-30 minutes.
  • Thereafter, take a pan and pour 2 tbsp of oil in the wok.
  • Heat the oil in the wok on the gas.
  • Fry the marinated meal maker in the heated oil in the wok.
  • Mix the wok contents for 10 minutes and allow the meal maker to be browned and become crunchy.
  • Then transfer the wok contents to a bowl using a slotted spoon to drain the dripping oil.
  • Set aside the bowl contents.
  • Take the wok and heat the rest of the oil.
  • Put the fennel seeds in the hot oil in the wok and let them crackle.
  • Then stir in the chopped onion in the wok and sauté for few minuets and let the onion become darker in color.
  • Bring in the green chilly pieces to the wok.
  • Also pour the ginger-garlic paste in the wok.
  • Stir the wok contents for few minutes.
  • Sprinkle the spice powders which are the red chilly powder, garam masala, ground black pepper and turmeric powder on the wok contents.
  • Adjust the salt seasoning of the wok contents.
  • Spoon the wok contents for couple of minutes.
  • Splash 1 cup of water in the wok.
  • Empty the bowl contents with the fried meal maker in the wok.
  • Mix the wok contents.
  • Lid the wok.
  • Cook the wok contents on low flame for 8-10 minutes.
  • Stir the wok contents at intervals.
  • Then mix in the lemon juice with the wok contents.
  • Toss the wok contents few times.
  • Serve in a large bowl and top with torn coriander leaves.
  • Partner the meal maker curry with chapatis.

Masala Curry for Chapathi

Spicy Curry for Chapati

Introduction

For masala curry side dish, a variety of mixed vegetables including potatoes, tomatoes, green peas and cauliflower can be boiled.

An assortment of spices can also be stirred with the vegetables.

Shredded coconut and other ingredients can be fried and ground for paste.

The paste is added to the vegetables after steaming the diced vegetables in the pressure cooker.

Water in the required quantities is splashed and the contents are simmered on low flame for thick gravy.

The tempering ingredients are sautéed in heated oil and poured on the masala curry.

The dish tastes best with roti / chapati.

Ingredients

  • Cauliflower :               1 Cup
  • Green peas :               1 Cup
  • Potatoes :               1 Nos.
  • Tomatoes :               2 Nos.
  • Red chilly powder :               1 Tbsp
  • Turmeric powder :               ½ Tsp
  • Curry leaves :               1 sprig
  • Salt :               to taste

Grinding Ingredients

  • Garlic cloves :               1 Nos.
  • Shredded coconut :               ¾ Cup
  • Coriander seeds :               :               1 Tbsp
  • Cloves :               3-4 Nos.
  • Poppy seeds :               1 Tsp
  • Ani seeds :               ½ Tsp
  • Ground pepper :               ¼ Tsp
  • Cinnamon :               1 inch piece
  • Oil :               1 Tbsp

Seasoning Ingredients

  • Red chilly ( dry )                 :               2-3 Nos.
  • Mustard seeds :               1 Tsp
  • Cumin seeds :               ¼ Tsp
  • Curry leaves :               1 sprig

Preparation

  • Knife the cauliflower, potatoes and tomatoes into large pieces.
  • Wash the chopped ingredients with running water and set aside.
  • Break the dry red chillies.

Ground Paste

  • Peel and mince the garlic clove.
  • Take 1 tbsp of oil in a pan.
  • Heat the oil in the pan on the gas.
  • Put the ani seeds, coriander seeds, ground pepper, cloves, cinnamon and crushed garlic.
  • Stir in the shredded coconut also in the pan.
  • Fry the pan contents for couple of minutes and let the coconut be browned.
  • Now mix in the poppy seeds also in the pan.
  • Spoon the pan contents for few minutes.
  • Then get the pan off the gas.
  • Cool the pan contents.
  • Grind the cooled pan contents in a blender with some water for a smooth paste.

Method

  • Take a pressure cooker and drop the vegetables which are cauliflower, tomatoes, potatoes and green peas.
  • Add salt to the cooker contents.
  • Throw the curry leaves also in the cooker.
  • Sprinkle the spice powders including the turmeric powder and red chilly powder on the cooker contents.
  • Splash 2 cups of water in the cooker.
  • Lid the cooker and on high flame and steam the vegetables for 1-2 whistles.
  • Then cook on medium flame for 3-4 minutes.
  • Cool the cooker contents off the gas.
  • Then open the cooker.
  • Empty the prepared paste in the cooker.
  • Sauté the cooker contents for 1-2 minutes.
  • Then pour water as required in the cooker.
  • Throw additional spices in the cooker if desired.
  • Boil the cooker contents.
  • Then lower the gas flame and cook the cooker contents on low flame until the gravy is as thick as needed.

Seasoning

  • Take the same pan and add 1 tbsp of oil in the pan.
  • Heat the oil in the pan on the gas.
  • Allow the cumin seeds and mustard seeds to crackle in the pan.
  • Then bring in the pressed dry red chillies and curry leaves to the pan.
  • Temper the pan contents for 1-2 minutes.
  • Then top the cooker contents with the seasoning.
  • Pour the ready masala curry in a large bowl.
  • The masala curry is now ready to be put on the table.
  • Accompany with chapatis.

NOTES

  • For additional flavor, 1 tsp of garam masala can be mixed in along with the ground paste.

Ladies Finger Curry for Chapathi

Simple Ladies Finger Curry with Chapati

Introduction

Ladies finger curry can be prepared in zesty onion tomato mixture.

Tomato spooned in the side dish adds to the tanginess of the curry.

A variety of spices such as garam masala, fenugreek powder, mango powder and red chilly powder can be added to spice up the dish.

The spices can be adjusted according to preferences.

Ginger-garlic paste can also be stirred in the recipe for additional taste.

Potatoes can also be mixed with the lady finger in the pan.

Lady finger and potatoes are an ideal combination.

However the addition of potatoes is optional in the curry preparation.

Ingredients

  • Lady finger :                               250 g
  • Potato ( large ) :                               1 Nos.
  • Onion :                               ¾ Cup
  • Tomato ( medium ) :                               1 Nos.
  • Green chilly :                               1 Nos.
  • Cumin seeds :                               ½ Tsp
  • Red chili powder :                               1 Tsp
  • Garam masala :                               1 Tsp
  • Turmeric powder :                               ¼ Tsp
  • Fenugreek powder :                               ½ Tsp
  • Mango powder :                               ¼ Tsp
  • Oil :                               2-3 Tbsp
  • Salt :                               to taste
  • Water :                               as required
  • Coriander leaves :                               1 Tbsp

Preparation

  • Discard the head and tail of the lady finger. Knife the lady finger into 1 inch long pieces. Wash thoroughly with cold running water. Pat dry with kitchen towels and keep aside.
  • Slice the onion thinly.
  • Chop the tomato and coriander leaves.
  • Slit the green chilly.
  • Cube the potatoes.
  • Rinse the diced ingredients with water and set aside until required in the pan while cooking.

Method

  • Take a pan and pour oil in the pan.
  • Heat the oil in the pan on the gas.
  • Put the cumin seeds in the pan and let them crackle in the pan.
  • Then stir in the minced onion and slit green chilly in the pan.
  • Sauté the pan contents for few minutes and allow the onion to change to a darker color.
  • Add the lady finger pieces to the pan.
  • The lady finger should be fried in the pan on high-medium flame for some minutes.
  • Mix the pan contents at intervals of short duration to prevent the pan contents from sticking to the pan sides.
  • Lemon juice can be added in the pan to prevent the same.
  • Then bring in the potato cubes to the pan.
  • Also spoon in the chopped tomatoes.
  • Throw turmeric powder on the pan contents.
  • Season the pan contents with salt.
  • Toss the pan contents for couple of minutes.
  • Lid the pan and cook the pan contents for few minutes.
  • Spoon the pan contents at intervals.
  • The tomatoes should be smashed in the pan.
  • Then sprinkle the red chilly powder, mango powder and garam masala in the pan.
  • Mix the pan contents for 1-2 minutes.
  • Splash sufficient water in the pan to partially dunk the pan contents.
  • Stir the pan contents and then cover the pan.
  • Steam the pan contents on low flame for couple of minutes.
  • The water should be absorbed in the pan and the vegetables should become tender.
  • The pan contents can also be cooked without covering the pan for some minutes if there is excess water in the pan.
  • Now put the fenugreek powder in the pan.
  • Cover the pan.
  • Cook the pan contents for 2-4 minutes.
  • Thereafter, remove the pan from the gas.
  • Transfer the pan contents to a serving bowl.
  • Top with chopped coriander leaves.
  • Serve with roti / chapati.

NOTES

  • Ginger-garlic paste can be poured in the pan after frying the onions if using. Stir with the pan contents for 2 minutes thereafter.
  • The vegetables should be sautéed properly in the oil in the pan before water is splashed in the pan. The vegetables will then not be sticky and soggy. They will be crispy.

Healthy Curry for Chapati : Vegetable curry

Healthy Curry for Chapati

Healthy eating is a very essential factor for healthy living. 5 servings of vegetables everyday is recommended for a healthy and disease free life. Today I am going to share the recipe for healthy curry with vegetables.

Before I give you the recipe for a healthy curry that goes well with chapati, you should first know which vegetables are healthy. Some of the healthiest vegetables include green leafy vegetables, broccoli, and cauliflower, tomatoes, garlic, onions, bell peppers, carrots, beans, green peas, sweet potato, eggplant, Brussels sprouts and cabbage.

Recipe for a healthy curry for chapati

Healthy vegetable curry

Ingredients:

  • Cauliflower: ½
  • Broccoli: ½
  • Cabbage: ½
  • Carrots: 100 Gms
  • Beans: 100 Gms
  • Potato: 100 Gms
  • Green peas: 1 cup
  • Tomatoes: 6
  • Garlic cloves: 5
  • Ginger: 1 inch piece
  • Olive oil: 3 tbsp
  • Salt: to taste
  • Coriander leaves: a handful

To grind:

  • Coriander seeds: 2 tsp
  • Dried red chillies: 6-8 (as per your desired spice level)
  • Pepper corn: ½ tsp
  • Fennel seeds: 1 tsp
  • Cinnamon: 1 small piece
  • Cloves: 2
  • Green chillies: 2
  • Grated coconut: 1 cup

Preparation:

  • Grind all the ingredients under ‘to grind’ to a fine paste.
  • Cut the cauliflower and broccoli to florets. Place the florets in salted hot water for 15 minutes.
  • Chop the cabbage, carrots, beans and potatoes. Wash and keep aside.
  • Wash the green peas and keep aside.
  • Chop the onions, ginger and garlic finely.
  • Chop the tomatoes.
  • Chop the coriander leaves.

Method:

  • Put cauliflower, broccoli, beans, carrots, cabbage, potatoes and green peas in a cooker with 2 cups of water and cook for 1 whistle. Drain the water and keep aside. Don’t throw away the water.
  • Heat 1 tbsp of olive oil in a kaddai, and saute the onions till light brown.
  • Add the ginger and garlic and saute for 1 minute.
  • Now add the chopped tomatoes and saute till tomatoes are cooked. Turn off the heat and allow to cool. Then puree the onion-tomato mixture and keep aside.
  • Heat the remaining 2 tbsp of olive oil. Add the onion-tomato puree and let it boil for 1 minute.
  • Add required salt.
  • Add the ground curry paste and boil for 2 minutes.
  • Now add the vegetables and allow and boil on a low flame till the curry thickens to the desired consistency.
  • Turn off the heat and transfer to a serving bowl.
  • Garnish with chopped coriander leaves and serve hot with chapati.

Why this curry is healthy?

This curry is healthy because it is combination of healthy vegetables. Now let’s take a look at their health benefits.

  • Cauliflower: Protects heart diseases, reduces risk of certain types of cancer, aids in weight loss, and is rich in vitamin B and antioxidants and dietary fiber.
  • Broccoli: Is rich in nutrition and contains Vitamin A, Vitamin C, calcium, fiber and folic acid and prevents diseases like heart diseases, lung diseases, Alzheimer’s, colon cancer, diabetes and tumor.
  • Cabbage: Prevents cancer, cataract, aids in weight loss, has anti-ulcer properties, has anti-inflammatory properties and boosts immune system.
  • Carrots: Rich in Vitamin A, Vitamin B, Vitamin K, potassium and fiber and improves vision, prevents stroke, heart diseases, cancer and dental problems.
  • Beans: Reduces weight, lowers blood pressure, cholesterol, diabetes and prevents constipation, piles and other bowel problems.
  • Potato: Excellent source of carbohydrates, Vitamin B-complex, Vitamin C, potassium, calcium and magnesium and helps in improving brain function, digestion and rheumatism.
  • Green peas: Good source of minerals, vitamins, anti-oxidants, folic acid, calcium, copper, iron manganese and zinc and prevents stomach cancer, wrinkles, strengthens immune system, osteoporosis, bronchitis and arthritis.
  • Tomatoes, onions and garlic have their own nutritional and health benefits.

Now you can understand that a bowl of this vegetable curry gives you high dose of nutrition and health benefits.

 

Green Peas Curry for Chapati

Green Peas Curry for Chapati

Tonight I am making green peas curry for dinner, using dried green peas and I have shared the recipe below. The curry is very easy to make and does not take much time and it is a awesome side dish for chapati. I make it a point to make curry with green peas, fresh or dry, because of its high nutritional value. Green peas are rich in protein, fiber, vitamins, minerals, antioxidants and anti-inflammatories, and is safe and healthy for both children and elders in the family.

Recipe for green peas curry

Ingredients:

  • Dried green peas: 1 ¼ cups
  • Tomato: 1 big
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Red chilli powder: 1 tsp
  • Dry mango powder (Amchur): 1 tsp
  • Garam masala: ½ tsp
  • Turmeric powder: ½ tsp
  • Mustard seeds: ½ tsp
  • Cumin seeds: 1 tsp
  • Curry leaves: 10
  • Asafoetida: a pinch
  • Oil: 3 tbsp
  • Salt: to taste

To make the paste

  • Onion: 2 medium sized
  • Grated coconut: ¼ cup
  • Sesame seeds: 2 tsp
  • Garlic cloves: big 4, small 6
  • Ginger: 1 inch piece
  • Coriander leaves: a handful

Preparation:

  • Soak the peas over night with enough water.
  • Chop the tomatoes and make into puree.
  • Finely chop the onions.
  • Finely chop the garlic.
  • Finely chop the ginger.
  • Finely chop the coriander leaves.
  • In a pan, dry roast sesame seeds and coconut till they get slight brown color. Remove from pan and keep it aside.
  • In the same pan, add 1 tbsp of oil. Add onions and saute till the turn golden brown color.
  • Add the ginger and garlic pieces and saute till the raw smell goes away.
  • Allow the mixture to cool.
  • Now take a blender. Add the roasted sesame seeds and coconut mixture, fried onion, garlic and ginger and coriander leaves and grind to a smooth paste by adding required amount of water. Keep aside.

Method:

  • Heat remaining oil in a pressure cooker.
  • Add mustard seeds and cumin seeds and let them splutter.
  • Add curry leaves and a pinch of asafoetida and saute for a few seconds.
  • Add the tomato puree and saute till the moisture evaporates.
  • Now add the red chilli powder, coriander powder, cumin powder, garam masala, dry mango powder and required salt and saute till oil leaves the sides of the pan.
  • Add the soaked green peas and the coconut paste and mix well.
  • Add 4 cups of water and close the lid.
  • Cook the curry for 4-5 whistles ( the number of whistles depends on how you normally do)
  • Once the pressure goes away, open the lid and transfer the contents to a serving bowl.
  • Serve with chapati.

Gobi Curry for Chapati

Making Gobi Curry for Chapati

Whenever I make a dish with potato or cauliflower, I have no problem in making my children eat their food. These two vegetables are my kid’s favorite. There is wealth of recipes for cauliflower and today I am going to share with you, the recipe for cauliflower curry. Dishes made with only cauliflower or in combination with other vegetables are very popular in India, and are fantastic side dishes for chapati.

Cauliflower curry recipe

This is a simple cauliflower curry, but that which is a bit spicy and tastes delicious and is a perfect combo for chapati.

Ingredients:

  • Cauliflower: 1 small
  • Onion: 2 (medium sized)
  • Tomato: 3 (medium sized)
  • Ginger: 1 small piece
  • Garlic: 3
  • Red chilli powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Oil: 4
  • Coconut milk: 100 ml
  • Coriander leaves: a handful

To grind:

  • Coriander seeds: 1 tsp
  • Cinnamon stick: 1 inch
  • Cloves: 3
  • Cardamom: 2
  • Cumin seeds: ¼ tsp
  • Pepper corns: 3
  • Dried red chilli: 1

Preparation:

  • Cut the cauliflower into florets. Place in salted hot water for 5 minutes. Drain and keep aside.
  • Chop the onions.
  • Puree the tomatoes.
  • Grind ginger and garlic to paste.
  • Chop the coriander leaves.
  • Dry roast the ingredients under ’to grind’ and grind to a smooth paste by adding some water.
  • Heat 1 tbsp of oil in a kaddai. Add onions and saute till light boil. Allow to cool and grind to paste.

Method:

  • Heat remaining 3 tbsp of oil in a kaddai.
  • Add ginger- garlic paste and saute for 1 minute.
  • Add the ground onion paste and saute till it changes color.
  • Now add the tomato puree and saute for 2 minutes.
  • Add turmeric powder and red chilli powder and saute for 1-2 minutes.
  • Add the cauliflower florets and enough water to cook the florets.
  • Add required salt.
  • Mix well. Cover and cook on a low flame till the cauliflower florets are cooked and the curry thickens a little.
  • Now add the coconut milk and cook till the curry starts to bubble.
  • Switch off the flame.
  • Transfer the contents to a serving bowl.
  • Garnish with coriander leaves and serve the yummy curry hot with chapatis.

Cauliflower is a vegetable that tastes good when added to a dish, and it is easy to prepare because it gets cooked very fast. Apart from this, considering the health benefits, cauliflower reduces the risks of certain cancer such as breast cancer, bladder cancer, prostate cancer and ovarian cancer; it is a good source of antioxidants, which reduce your risk of cardiovascular diseases; It contains anti-inflammatory properties; It aids in quick digestion and it is a good source of dietary fiber, vitamin C, manganese and potassium. Now you know why you need to include cauliflower in your diet on regular basis? So go ahead, make this curry and enjoy its taste and nutrition!!!

Fish Curry for Chapati

Making Fish Curry for Chapati

I have seen many people, make only egg, chicken, mutton, vegetable or other curries for chapati and not fish curry. Most of them have fish curry only with rice. Actually a spicy fish curry is also a good combo for chapati. If you haven’t tried it, you should surely do. Dipping and eating pieces of chapati into the fish curry, which is a blend of spices and tasty fish, is really yummy. No jokes! Just make this fish curry and have it with chapati, and I am sure you will agree with me. The best thing about the curry is that ground coconut or coconut milk is not added, which we normally do in Kerala. It tasted really different from the usual Kerala fish curry that I normally make.

Fish curry recipe

Ingredients:

  • Fish: 500 Gms (preferable Salmon)
  • Sesame oil: 3 tbsp
  • Vegetable oil: 2 tbsp
  • Fenugreek seeds: ¼ tsp
  • Vadagam: 1 ½ tbsp (optional)
  • Onion: 1 medium
  • Tomatoes: 2 medium
  • Garlic:8
  • Chilli powder: 2 tsp (or according to your spice level)
  • Coriander powder: 1 tsp
  • Turmeric powder: ½ tsp
  • Tamrind pulp: 2 tbsp
  • Curry leaves: 5 springs
  • Salt to taste

Preparation:

  • Cut the fish, clean and keep aside.
  • Finely chop the onion.
  • Finely chop the tomatoes.
  • Thinly slice the garlic pods.
  • Make tamrind pulp by soaking tamrind in 2 tbsp of water for 10 minutes. Squeeze the tamrind and strain the tamrind water. Tamrind pulp is ready.

Method:

  • Take a wide pan.
  • Heat 2 tbsp of vegetable oil.
  • Add fenugreek seeds, Vadagam (optional) and garlic and saute for 1 minute.
  • Add curry leaves and saute for a few seconds.
  • Add the chopped onions and saute till the onions turn pink and translucent.
  • Add chopped tomatoes and saute till tomatoes are cooked and become mushy.
  • Add chilli powder, coriander powder, turmeric powder and salt and saute for 2-3 minutes till oil is seen on the sides.
  • Add tamrind water and 1 cup water.
  • Add required salt. Taste and adjust salt and chilli powder. The gravy should taste sour and spicy.
  • Now add 2 tbsp of sesame oil and bring to boil in medium heat till oil is seen floating on the top.
  • Finally add the fish.
  • Bring to boil on a low flame for 10 minutes.
  • Remove from heat.
  • Transfer to a serving bowl.
  • Garnish with some coriander leaves.
  • Tangy fish curry is ready. Serve hot with chapati.

I always make fish curry in a mud pot, because it tastes better, and it tastes even better if eaten the next day, because the fish gets soaked in the gravy.

This is an easy and good recipe and spicy fish curry is really delectable dish which you can wind up with chapati for dinner tonight. So go ahead, get the ingredients ready and start cooking now!!!

Eggplant curry recipe (Stuffed eggplant in peanut curry)

Making Eggplant Curry for Chapati

My neighbor never buys eggplant because she says that she does not like it. Actually it is quite surprising because eggplant is a tasty vegetable and various types of dishes can be made using eggplant that comes out really delicious. In fact even yesterday I made a fantastic curry with eggplant to eat with chapati for dinner and my husband and kids just loved it and finished the whole bowl within minutes and my kids were licking their fingers till the last bit. I read about it on the Internet and the moment I saw the picture, I knew I had to make it. Looked really YUMMY!!! The curry came out as a luscious and enticing dish. The eggplant curry is made by splitting the eggplant and stuffed with spicy masala and cooked in spicy nutty curry. Just try making it and you will definitely be making it again and again.

Eggplant curry recipe (Stuffed eggplant in peanut curry)

Ingredients:

  • Small eggplants: 6
  • Onion: 1 big
  • Garlic: 5
  • Peanuts: ½ cup
  • Cinnamon stick: 1 piece
  • Cloves: 2
  • Chilli powder: 2 tsp
  • Coriander powder: 2 tsp
  • Garam masala: ½ tsp
  • Methi seeds: ½ tsp
  • Curry leaves: 8
  • Tamrind juice: ½ cup
  • Oil: 5 tbsp
  • Salt to taste

Preparation:

  • Wash the brinjals, cut off the stems and slit them 3/4th by leaving the bottom portion intact.
  • Dry roast the peanuts and grind to a coarse powder.
  • Finely chop the onions.
  • Finely chop the garlic.
  • Make tamrind juice. Put pebble size tamrind in ½ cup of water for 10 minutes and squeeze the pulp to get the juice.

Method:

  • Heat 1 tbsp of oil in a pan.
  • Add the chopped onions and garlic with a pinch of salt and saute till the onions turn pink and translucent.
  • Switch of the flame and transfer half the onions and garlic mixture into a bowl.
  • Add 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp garam masala and ½ amount of peanut powder.
  • Mix well.
  • Now stuff the slit brinjals with this masala.
  • Grind the remaining onions-garlic mixture with the remaining1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp garam masala and remaining peanut powder to a fine paste by adding some water.
  • Now heat 1 tbsp of oil and saute the eggplants on medium heat by turning them often so that all sides are cooked. Make sure that they don’t get burnt.
  • When the eggplants are 3/4th cooked, add the remaining 3 tbsp of oil.
  • Now add the cinnamon stick, cloves, methi seeds and curry leaves.
  • Add the ground masala and ½ cup water and cover and simmer the heat and cook for 15 minutes, stirring every 5 minutes.
  • Add tamrind juice and cook on low flame till the gravy changes color and oil oozes on the sides and the gravy thickens.

Mouth watering eggplant gravy is ready. You can serve it with chapati.

Egg Curry for Chapati Kerala Style

Making Egg Curry for Chapati Kerala Style

Today I am going to give you the recipe for a spicy egg curry with coconut paste. I am talking about the typical Kerala style egg curry or the Nadan mutta curry. ‘Nadan’ means traditional and ‘mutta’ is eggs. Now let’s go to the recipe…..

Kerala egg curry/Nadan mutta curry recipe

Ingredients:

  • Eggs: 5
  • Potato: 2
  • Green chilli: 1
  • Onion: 1 big
  • Small onion/shallots: 2
  • Tomatoes: 2
  • Curry leaves: 2 springs
  • Coriander leaves: a handful
  • Coriander powder: 2 tsp
  • Red chilli powder: 2-3 tsp ( as required for spiciness)
  • Garam masala: ½ tsp
  • Turmeric powder: ½ tsp
  • Oil: 4 tbsp
  • Salt as required

Ingredients for seasoning:

  • Poppy seeds/ Khus Khus
  • Cinnamon stick: 1 inch piece (broken)
  • Cloves: 4
  • Bay leaf: 1 (Torn in half)

For grinding:

  • Onion: 1 medium
  • Green chillies: 2
  • Fennel seeds/Sanuf: 1 tsp
  • Ginger-garlic paste: 1 tbsp

For grinding

  • Grated coconut: ½ cup

Preparation:

  • Boil the eggs. Remove the shells. Make slight cuts on the eggs here and there.
  • Peel and cut the potatoes into small cubes.
  • Slice onion finely. Cut the green chilli into rounds.
  • Finely chop the shallots.
  • Chop onion and green chillies under ’grinding’.
  • Finely dice the tomatoes.
  • Grind coarsely the ingredients under ‘for grinding’.
  • Grind coconut into smooth paste.

Method:

  • Heat 3 tbsp of oil in a kaddai.
  • Add cinnamon stick, cloves, and bay leaf and poppy seeds and saute till they change color.
  • Add curry leaves and roundly cut green chilli and saute for a few seconds.
  • Add the sliced onions and saute till onions become translucent.
  • Add the coarsely ground onion mixture and saute till nice aroma arises.
  • Now add the chopped tomatoes. Saute till the tomatoes are cooked and becomes mushy.
  • Add chilli powder, turmeric powder, coriander powder, garam masala and required salt.
  • Saute the mixture 8-10 minutes till oil is seen on the sides.
  • Add the potato and 3 cups of water and cook on a low flame till the potato cubes are cooked and the gravy thickens.
  • Add ground coconut and cook for 1 minute.
  • Add the eggs and cook for about 2 minutes.
  • Remove from fire.
  • Transfer into a serving bowl.
  • Garnish with chopped coriander leaves.
  • Heat remaining 1 tbsp of oil in a small wok. Add the shallots and fry till the turn dark brown with a wonderful flavor. Garnish the curry with the fried shallots and keep the curry closed.
  • Serve hot with chapati.

Coconut paste, coconut milk or grated coconut is added in almost all the curries in Kerala, the ‘Land of Coconuts’ and coconut oil is used for cooking in all the houses. Frying the shallots in coconut oil to garnish the egg curry will actually enhance the taste and flavor of the curry. Try it and you will surely like it.