Sweet Potato - Brinjal - Tomato Curry

Sweet Potato - Brinjal/Egg Plant/badanekai/Kattarikai and tomato curry is sweet and spicy curry.
NO Onion or No Garlic is added in this " Sweet Potato - Brinjal - Tomato Curry". 

It goes well with almost all main dishes. Good to have with plain rice, chapatis, pooris and all types of rotis. Adding sweet potato adds to the sweet taste and helps the curry to be thick.
I have used small brinjals/badanekai, tomatoes, capsicum and sweet potato. Added some home made rasam powder and very little urid dal powder. (Roasted and powdered).
Brinjal lovers always love to have brinjals cooked in different ways. It is for the brinjal lovers. It suits to all age group and goes well with any main dish as I said it earlier.
No Onion or No Garlic is used in this " Sweet Potato - Brinjal - Tomato Curry"

Things Needed :

To Cook :
Brinjals/Egg Plants/Badane Kai/ : 4 to 5
Capsicum : 1
Tomatoes : 2 to 3 (Medium size)
Sweet potato : 1 Big one
Fresh spice powder : 2 Teaspoons
Green chilly : 2
For seasoning :
Mustrd seeds : 1/2 Teaspoon
Methi seeds : 4 to 5 seeds
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1 Tablespoon
To Add :
Ginger : Grated : 1 Teaspoon
Coriander Leaves : 2 Tablespoons
Sambar powder : 2 Teaspoons

 Method :

1. Wash and cut brinjals and put it in a big bowl of water. . Pressure cook sweet potato and remove its outer skin once it is cooled. Keep the sweet potato aside. Cut cooked sweet potato into small pieces.
2. Wash and cut capsicum and tomatoes in to small pieces. (Remove the seeds from both the veggies before cutting).
3. Wash and slit green chilly, remove the outer layer of ginger wash it and then grate it.
4.Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and methi seeds.Let mustard seeds splutter. Add jeera and green chilly.



4. Add curry leaves and ingh. Fry for a little. Add cut brinjal and fry for 2 minutes.
5. Add cut tomatoes, capsicum and fry nicely. Add turmeric powder and little water. (1/2 Cup).



6. Cook for 2 to 3 minutes. Add cooked sweet potato pieces and stir nicely.
7. Add sambar/rasam powder. Mix it well. Let it cook for a minute.

8.Shift the ready " Sweet Potato- Brinjal - Tomato curry to a serving dish.

9. Add cut curry leaves and serve the dish with your choice of main dish you have prepared.

Note :

Add 1/2 Cup of water and cook all the vegetables till soft. Adding sweet potato adds sweet taste to the curry. Adding jaggery is optional. I have used home made Sambar Powder. Choice of Sambar powder is optional. Use of coconut is optional. I did not add. Adding any other spice instead of sambar powder is optional. Use of fresh sambar powder adds to the taste. Use of onions and garlic is optional. Fry them and then add brinjal and other veggies.
Time : 20 Minutes
Serves : 3 to 4 
Home made Sambar powder :
1/4 Teaspoon methi seeds/Fenugrik seeds
2 Tablespoons of coriander seeds :
1/2 Teaspoon of jeera/cumin seeds
4 to 5 Red chilly
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Dry roast the ingredients one by one on low flame and dry grind it once it is cooled. ( 1 Time use).

Cabbage - Whole Moong -Moth Bean Curry

Cabbage - whole moong - Moth Bean/Madake Kaalu curry is a gravy dish. It goes well with almost all the main dishes.

have used Whole Moong, toor dal and cabbage. The combination of whole moong and cabbage mixes well and gives a good aroma. Toor dal helps to bind the curry nicely. Eating pulses during winter is one of the good healthy habits. Pulses helps to keep your body strong and war,
Let us see some health benefits of eating  " Cabbage " in our diet.
Cabbage is rich source of Vitamin C and good antioxidants and helps to reduces free radicals in our body. It is also good for treating ulcers, depression, immune system boosting. Cabbage has good amount of fiber and good for people who suffer from constipation. Cabbage contain good amount of sulfur and it helps to fight against infections and wounds. It contain anti-inflammatory properties and eating cabbage helps in reducing the inflammation irritation, allergies, joint pain and some skin disorders. Cabbage reduces the high blood pressure and promotes good eye health.
No Onions OR No Garlic is used in this "Cabbage -Whole Moong Curry". It is simple and easy. It is healthy and suits to all age group. Goes well with almost all the main dishes.
Let us see the recipe Now :

To Cook :

Whole Moong/Hesaru Kaalu : 1 Cup
Moth Bean/Madake Kaalu : 1/2 Cup
Toor Dal : 1 Handful
Cabbage : 1 Bowl (1/2 of medium size cabbage)
Capsicum : 1
To Grind :
Coconut : 1/2 Cup
Tamarind pulp : 1 Tablespoon
Rasam Powder : 2 Tablespoons
Jeera : 1/2 Teaspoon
Seasoning : And Adding .
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Coriander leaves : 1 Tablespoon
Ingh/Asafoetida : A pinch
Oil : 1 Teaspoon
Ghee : 1 Tablespoon
Salt : As required

Method :

1. Wash and soak whole moong and moth bean for 5 to 6 hours or over night.
2. Wash and pressure cook, moth bean, whole moong and toor dal for 8 to 10 minutes.
3. Wash and cut cabbage and capsicum into thin pieces.

4. Rinse tamarind ( a small marble size) and soak in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
5. Grate coconut and grind it with 1/2 teaspoon of jeera, tamarind pulp and rasam powder.

6. Use required water to grind and remove the ground mixture from the mixi jar.

7. Keep a big pan on the fire and put cut cabbage and capsicum.
8. Let it cook till soft. Add required water. (Around 3 to 4 minutes). Add cooked pulses.

9. Add required salt, a pinch of turmeric powder. Add ground coconut mixture.
10. Mix it nicely and let it boil for 2 to 3 minutes.

11. Shift the ready curry to a serving bowl.
12. Prepare seasoning with a teaspoon of oil, mustard seeds, ingh/Asafoetida and curry leaves.
13. Add the ready seasoning and cut coriander leaves.
14. Serve with the main dish you have prepared.

Note :

Soaking pulses (whole moong + moth bean) helps to cook the pods nicely and quickly. You can cook cabbage and capsicum separately and then add it to the cooked pulses mixture. It saves the time. Adding any brand of rasam powder is optional. I have used " MTR Rasam Powder " since it suits to Udupi style curry. Adding garlic/onion is optional. Adding a tablespoon of ghee to the curry just before serving adds to the taste. Adding 1/2 teaspoon of jeera helps to easy digestion. Use of home made rasam is the best.
Dry fry /or use very little oil.
Fry 1/4 Teaspoon of methi seeds and let it turn slightly golden brown. Add 2 to 3 tablespoons of coriander seeds, 4 to 5 red chilly (byadagi menasu), and fry till coriander seeds turn slightly brown.
Put off the fire and then add jeera and mix it nicely and allow it to cool. Then grind it with coconut. It adds fresh aroma to the curry.
Time : 30 Minutes
Serves : 4 to 5.

Kadaayi Paneer My style

Kadaayi Paneer is one of the famous yummy dish which most of the people love to have it with rotis, chapatis or any type of bread (Naan).

I wanted to prepare this Kadaayi Paneer since long back. One of the friend in Face book, Roopa Satish requested me to prepare this long back. My sons like Paneer and I am not a big fan of Paneer. Once in a while it is ok to have, though it is one of the milk content. I am fond and big fan of milk and ghee.
Let us see some benefits of having " Paneer" in our diet.
Paneer is made from milk and it has good source of proteins. Paneer is very popular in India. Paneer is known as cottage cheese, Paneer takes longer time to digest so it keeps the hunger away. Paneer is loaded with calories and it is very good for hard working people. Paneer contain calcium and good for healthy bones and teeth. It also help in improving the metabolism of our body. Paneer is one of the nutritious food for vegetarians.
Kadaayi means a pot, which is used for cooking. I have used 200 grams of Nandini Paneer, which is one of the reliable good suppliers for milk and milk product here in Karnataka.
I have used tomatoes, fresh roasted spices, cashews and fresh milk cream here.
NO ONIONS OR NO GARLIC IS USED IN THIS ' KADAI PANEER' .

Lets see the recipe :

Things Needed :

To Cook:
Paneer : 200 grams (Nandini)
Capsicum : 1

To Grind 
Tomatoes : 2 (Medium size)
Ginger : half inch
Cashew Nuts : 1 Tablespoons
Tamarind : A small marble size
Dry roasted spices

To Dry roast 
Coriander seeds : 2 Tablespoons.
Jeera: 1/2 Teaspoons
Pepper Pods : 3 to 4
Red chilly : 3 to 4

To Season 
Oil : 1 Tablespoon
Jeera : 1/2 Teaspoon

 To Add :
Ground spice paste
Garam Masala powder : 1/2 Teaspoon
Turmeric Powder : A pinch
Kasoori Methi ( Raw Methi powder ) : 1 Tablespoon
Fresh Cream : 2 Tablespoons
Coriander Leaves : 2 Tablespoons

Method : 

1. Cut paneer into small pieces.

2. Wash and boil tomatoes for 2 minutes. Remove the outer skin and cut into small. Keep it aside.
3. Wash and cut capsicum (remove the seeds and bulb) and cut into small pieces. Soak Paneer pieces in Hot water. 

4. Keep a pan and dry roast coriander seeds, jeera, pepper and red chilly. ( I used byadagi chilly).

5. Grind it with tomato pieces, cashews, ginger, tamarind and roasted spice mixture.

6. Keep a little pan and heat. Add a tablespoon of oil and jeera. Let jeera turn slightly brown.
8. Add cut capsicum and fry nicely till it turns soft. Put off the fire.

9. Keep little bigger pan on the fire and put ground spice, cashew mixture. Add salt and garam masala powder . Mix all the ingredients nicely. Add a pinch of turmeric powder. Let it boil for 2 minutes. Add water if required.

10. Add Paneer pieces (only the paneer pieces) and mix it nicely. Let it boil for 3 to 4 minutes.

11.Add Kasoori Methi and mix it. Add fried capsicum and mix it well. Let it boil for a minute.

12. Kadaai Paneer is ready to serve. Shift the ready Kadaai Paneer to a serving dish.

13. Add cut coriander leaves and fresh cream on the top and serve.

14. Serve with your choice of Roti/poori/naan/chapati ...

Note :

Frying paneer pieces in oil is optional. (Not that healthy).
Put the fried Paneer in Hot water so that paneer pieces will be soft and yummy.
Adding more spice like chat masala or any other spices is optional. Adding butter/fresh cream according to your wish. (More calories :) ). Use of fresh roasted spice adds to the taste. You can also use coriander powder and jeera powder instead of roasting the spice. Use of any brand " Paneer " is optional.
Time : 20 to 25 Minutes
Serves : 4 to 5 

Curry Leaves Chutney - Spicy Rice

Curry Leaves Spicy Rice/Curry leaves Chitranna is a Rice dish and we can have them for breakfast/lunch/dinner.

Curry Leaves Chutney is used here with green mango gratings and mixed with cooked raw rice.
Lets see some benefits of having "Curry Leaves" in our diet.
Curry leaves adds natural flavour to our food. It helps the food to be healthy and tasty because it contain various good properties which is good for our health. They do have many anti oxidant properties. They help to control diarrhea. They are good for indigestion. They are good for diabetes and balancing cholesterol level. They are rich in carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper and Vitamin A, Vitamin C, Vitamin B and Vitamin E.
In Ayurvedic medicine, curry leaves are believed to be having medicinal properties. It is considered and used as anti diabetic, antioxidant, anti-inflammatory and roots are used for body aches.
Curry Leaves Chutney is prepared by Prema Sundareshan is one of our closest friend, who lives in Kalpakam. I should mention her here because she is the one who inspired me to get interest in cooking. She does so many dishes within short time. We were all together in Nigeria and now Mr. Sundaresh and Prema Sundaresh are settled in Kalpakam with their Son Dr. Shrinivasa (who is a scientist) and Bhuvana (Dr. Shrinivasan's wife).
When we visited them in Kalpakam, Premakka prepared this chutney for me. This chutney goes well with curd rice or with hot rice and ghee.
Recipe for Curry Leaves Chutney :
Curry leaves chutney is done in this way. Wash fresh curry leaves and dry it in shade. Let it dry completely. Dry roast them till they turn crispy. Dry roast a tablespoon of Urid dal and channa dal. Dry roast a teaspoon of methi and powder it separately. Take some tamarind and soak in water. Keep a pan on the fire. Add a teaspoon of any cooking oil. Squeeze out the pulp from tamarind and add to the oil in the pan. . Let it boil. Add salt, turmeric powder and ingh. Boil the content for 3 to 4 minutes. Add powdered curry leaves and mix it well. Add powdered dals. Mix it well. Add required chilly powder and keep stirring. Add methi powder at last, mix the content nicely. Take it out from the fire. Let it cool. Store this content in a glass bottle. Better keep in a Refrigerator.

Let us see the recipe now :

Things Needed : 

Curry Leaves Chutney : 2 to 3 Tablespoons
Cooked Rice : 2 Cups
Raw Mango Gratings : 2 Tablespoons
Capsicum : 2
Fresh Coconut : 2 to 3 Tablespoons
Ground Nuts : 2 to 3 Tablespoons
Mustard Seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cooking Oil : 2 Tablespoons
Curry Leaves : 6 to 8
Red chilly : 2 (Byadagi variety)
Salt : As required
Ingh : A pinch

Method : 

!. Wash and cook rice and keep it ready.
2. Wash and cut capsicum and keep. Grate coconut.
3. Wash and grate raw mango ( any variety of your choice).
4. Now keep a pan on the and add oil. Heat and put mustard seeds, cut red chilly and urid dal.
5. Let it splutter. Add curry leaves and ingh. Fry for a second.
6. Add cut capsicum and fry till they turn soft.

7. Add grated mango and fry nicely. Add little salt, turmeric powder and mix it well.

8. Add "Curry Leaves Chutney " and mix it nicely. Put off the fire.

 9. Add little salt and grated coconut and mix it well.
10. Now add cooked rice and mix it with capsicum and other ingredients.

11. Add a tablespoon of ghee and mix it nicely.
12.Shift to a serving dish and add fried groundnuts and serve.

Note : 

Preparing Curry Leaves Chutney in small quantity helps to retain the aroma. (Optional). Adding Sesame oil as cooking oil adds to the taste. (Just a teaspoon will do). Adding any variety of raw mango gratings is optional. Adding ghee helps to enhance the taste.
Time : 20 Minutes. + Cooking Rice (20 Minutes).
Serves : 4 to 5