Methi Aloo Dry Curry

Methi Aloo curry is a simple dish that can be done in a few minutes. It is a side dish and goes well with almost all the main dishes like, plain rice, chapatis, rotis, dosas, poori etc.
I have used methi/fenugrik leaves, potatoes and some spices.

Let us see some benefits of eating " Jeera/Cumin Seeds" in our diet. 
We South Indians never used the jeera in every thing like North Indians. But it has become a habit that when you season you automatically put some jeera to the seasoning and feel happy. The fried jeera aroma spreads all the corner and refreshes you, makes you hungry. I think you all agree with me for the above words. Jeera /Cumin seed has an important role in Indian cooking. It helps to digest the food easily, adds aroma to the food and adds the taste too. Lets see some benefits of eating jeera in our diet.
Cumin seeds helps to easy digest, improve immunity and treats piles. It is good for asthma, common cold and anemia. It is good for lactation, helps the body to keep the body cool and boils. It helps to boost overall health. Cumin seeds helps to relief stomach aches. Cumin seeds contain dietary fiber and good for people who suffer from constipation. It contain magnesium, iron, calcium, copper and sodium. It has Vitamin E which is very good for skin care and helps to prevent premature aging symptoms. It also helps in keeping the skin young and glowing. It contain Vitamin A and Vitamin B6.
Lets see the recipe now :

Things Needed :

Potatoes : 2 (Medium size)
Methi/Fenugrik leaves : 1 Bundle
Jeera : 1/2 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8
Green chilly : 1
Rasam Powder/Sambar Powder : 1 Tablespoon
Garam Masala Powder : 1/2 Teaspoon
Salt : As required
Coriander leaves : 2 Tablespoons
Oil :2 Tablespoon
Lemon : 1 Teaspoon (Optional).

Method : 

1. Wash and cut potatoes into small. Wash and slit green chilly.
2. Wash and cut methi leaves, curry leaves and coriander leaves into small
3. Keep a pan on the fire and heat. Add oil and put mustard seeds and let it splutter.
4. Add jeera, green chilly and fry for a second. Add curry leaves and cut potatoes. Add turmeric powder.

5. Fry nicely and let it cook on low flame for 2 minutes.(Stir in between).

6. Add methi leaves and mix it.
7. Add 1/2 cup of water and let it cook on low flame. It should be soft. Let all the moisture disappear.

8. Add salt, rasam powder and garam masala powder.
9. Mix it slowly and add remaining oil and mix it slowly. Shift the ready curry to a serving dish.

10. Add cut coriander leaves and serve.

Note : 

Removing the potato skin helps the potato to cook faster. (Cooking potato with skin is always healthy). Adding more oil is optional. It adds to the taste. Adding spice of your choice is optional. Adding more water is optional. (Taste differ). Garam masala, chat masala or any other masala powder can be used. I Have used MTR Garam masala powder and Rasam powder. 
Time : 20 Minutes
Serves : 3 to 4 .

Raw Banana -Bajji Chilly Dry Curry.

Raw banana dry curry is a side dish and we can have them with plain rice, chapati, poori or any type of rotis and as bread spread and bread stuffing.

I had some bajji chilly and wanted to use them as they were fresh. So thought of using them along with raw banana was a good idea. Raw banana - bajji chilly curry turned yummy and it tasted nice too.
I have used raw banana - bajji chilly and simple spices for this curry. There is no coconut or onion in it.
Let us see some benefits of eating Curry leaves in our diet.
Curry leaves have a very important role in Indian Cooking, that too South Indian cooking. It adds aroma to the curry and makes it more tasty.  Not only it helps the food to be tasty,  curry leaves does occupy an important place as medicinal value also. Curry Leaves are loaded with fiber, calcium, carbohydrates, phosphorus, iron and vitamins. Vitamins like Vitamin C, Vitamin A, Vitamin B and Vitamin E. They help to fight against infections and good for hari and skin care. It helps to lower the blood sugar level. It improves the digestion and helps to lower the cholesterol level in our body. It takes good care and strengthen our hair. It is rich source of antioxidant properties and anti diabetic properties. It is said to be good for weight loss.
In Ayurveda, it is believed that curry leaves are loaded with medicinal properties like antimicrobial, anti imflammatory, antioxidant anti dieabetic and protective capacity of taking care of liver from damages.
Do not forget to drink more water if you eat curry leaves in empty stomach. 

No Onion  OR No Garlic is used in this " Raw Banana - Bajji Chilly Dry Curry ".

Lets see the recipe Now. This is an easy, simple and quick recipe and you can enjoy this side dish with almost all main dishes.

Things Needed :

Raw Banana : 2
Bajji Chilly/Pakoda chilly : 2 to 3
Oil : 1 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Turmeric Powder : A picnh
Lemon : 1 Teaspoon (1/2 Lemon)
Garam Masala Powder : 1/2 Teaspoon
Salt : As required :
Asafoetida/Ingh
Coriander leaves : 1 Tablespoon
Curry leaves : 6 to 8  Leaves.

Method :

1. Wash and remove the outer skin of raw banana and cut banana into small pieces and put them in a bowl of water. (It helps them to retain the white colour or it might turn black).
2. Wash and Slit bajji chilli/pakoda chilly and remove the seeds completely and cut them into small picese.

3. Wash and cut coriander leaves and curry leaves.
4. Keep a pan on the fire and heat. Add oil and mustard seeds. Let mustard seeds splutter.
5. Add jeera/cumin seeds and fry for a second. Add a pinch of ingh/asafoetida and curry leaves.
6. Now add cut banana pieces and fry nicely for 1 to 2 minutes on low flame.

7. Add cut bajji chilly and fry nicely. Add turmeric powder and mix it well.
8. Add very little water (1/4 cup) and cook on low flame. Let it turn soft and well cooked.
9. Add garam masala powder (optional), required salt and mix it well.

10. Let it cook on low flame. Put off the fire, add lemon extract and mix it well.

11. Shift the ready curry to a serving bowl.
12. Add coriander leaves and serve.

Note :

You need to soak banana pieces immediately as soon as you cut them. Other wise they might turn black and does not look nice. You can soak them in butter milk instead of water. (optional). Cooking them on low flame helps to cook the vegetable well. You can fry them with more oil instead of adding water. (Optional). Though it taste nice not at all healthy. Adding any other powder like Rasam powder, chutney powder, gingly(sesame seeds) powder is optional. No need to add any chilly powder since the bajji chilly gives the spicy taste. Adding onions and garlic is purely optional.
Time : 20 Minutes
Serves : 2 to 3. 

Kesuvina Soppu (Colocasia Leaves) -Toor dal Dry Curry

Kesu/Colocasia Leaves are used in curries, Patrode.  ( A special dish from Udupi, Dakshina Kannada, Malnadu). Kesu Leaves are rich with iron and is good to have during winter and rainy season since it helps to keep our body warm.
We can prepare many dishes using kesu/colocasia leaves like chutney, gojju, curries, spicy dosas, Kesu leaves upma, gasi etc the list goes on.
I have prepared dry curry using Kesu Soppu/Colocasia as we call it. I have used toor dal and some spices to prepare this curry. This curry might take little time but it taste really good.
Kesuvina soppu/Colocasia leaves and Toor Dal dry curry goes well with plain rice, chapatis and pooris.

I have seen one of our close friend preparing this type of curry. She has used cluster beans and toor dal. The combination is superb good and goes well with hot rice and spoon of ghee.
Cluster beans is seasoned with mustard seeds and then cooked on low flame. While cooking she added ground toor dal and spice mixture. It was cooked on low and medium flame. The clustered beans toor dal dry curry tasted fantastic. I have followed the exact way but used very littel oil.
There are 2 options to prepare this curry.
1. You soak and grind tour dal, grind with spices and steam and then powder the content and then add.it to cooked vegetable.
2. You grind tour dal with spices and then add it to the leaves and cook on low flame.
I have used the 2nd  method, though it takes little more time, but its authentic.
Lets see the recipe Now.
                 No Garlic OR No Onion Recipe.

Things needed:

Kesu Leaves : 6 to 8 Leaves.
Green chilly : 1
Toor Dal : 1/2 Cup (3 Handful )
Coconut : 2 Tablespoons
Daniya/Coriander seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Red chilly powder : 2 Teaspoon
Tamarind : 2 Marbles size
Salt : As required
Ingh : a pinch
Ginger : An inch
Oil : 2 To 3 Tablespoons
Mustard seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 8 to 10

Method :

1. Wash and soak toor dal for an hour. Wash and slit green chilly
2. Wash and cut Kesu/Colocasia Leaves and cut it into small pieces.

3. Grate coconut, grind it with toor dal, red chilly powder, corinader seeds, ingh, curry leaves, ginger and jeera. (use very little water)

 4. Grind it like rava /rave consistency. (not fine paste).

5. Keep a pan on the fire and heat. Put a tablespoon of oil. Add mustard seeds and urid dal.

6. Add curry leaves when it splutter. Add, slit green chilly, ingh and kesu leaves. Add tamarind pulp.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame.
9. Add very little water and a spoon of oil. Mix it well and let it cook on low flame for 6 to 8 minutes.
7. Stir once slowly. Add turmeric powder. Add salt. Mix it slowly.
8. Add ground toor dal mixture and stir once. Let it cook on low flame. Sprinkle water inbetween so that it cooks well. I

10.Stir in between while cooking. It takes about 8 to 10 minutes to cook completely.
11. Add coriander leaves and little coconut on the top.

12. Shift the Kesu -Toor dal curry to a serving dish.

Note :

It should be cooked on low flame and make sure it has cooked well. (Do not allow it burn at the bottom). Adding more/less chilly is optional. Adding more oil is also optional. Adding more oil helps to cook the dish quickly. Adding more spice is optional. I have added tamarind pulp.
You can use any edible leaves to prepare this dry curry. (Use your choice of leaves instead of colocasia leaves. Reduce the tamarind. Let it be very little). Use of cluster beans and cabbage also can be used..
Time : 20 Minutes
Serves : 3 to 4
You can also prepare Cutlet with this Cococasia Dry Curry.
All you need is
2 Boiled Potatoes, garam masala and jeera powder little salt.
Take big bowl and smash boiled potatoes,
Add a bowl of Colocasia - Toor Dal dry curry ( 3 to 4 Tablespoons of Dry curry),
1/2 Teaspoon of garam masala, 1/2 Teaspoon of jeera powder and required salt.
Mix all these ingredients well and divide them into small portion.
Keep a dosa tava on the fire. Add a spoon of oil and heat.
Take a small portion of cutlet mixture and pat it on your palm and give a shape.
Put this patted cutlet on the tava. Roast or shallow fry on both sides.
Use of oil is optional. More/Less. Use of more oil is taste. Use of less oil is healthy. I did it with minimum oil.
Repeat the same with remaining cutlet dough. Serve cutlets with chutney or ketch up/Sauce.

Cauliflower & Potato Dry Curry

Cauliflower and Potato dry curry is a simple side dish and can be enjoyed with other dishes. This Palya(dry curry) can be used as one of the side dish, goes well with any other dish, with curd rice. You can spread on bread, make sandwich, rolled inside the chapati and enjoy chapati roll. We can even use as stuff and prepre Aloo Gobi Parata.
I have used potatoes, cauliflower and some spices.

Let us see some benefits of having "Cauliflower" in our diet.
Cauliflower derives its name from Latin Caulis which means cabbage with flower. Cauliflower has rich source of antioxidants. It helps in strengthenig immune system. It helps in maintaing bone, brain health and balances the cholesterol level in our body. It is good for diabetes, obesity and hypertension. Cauliflower has an excellent source of vitamin C, Folate, Vitamin K, Vitamin B1, B2, B3 and Vitamin E. It contain minerals like calcium, magnesium, phosphorous, potassium and manganese. Cauliflower contain dietary fiber and a very little amount of sugar.
Cauliflower & Potato Dry Curry is an easy, quick and simple Palya that any body can prepare.
No Onion or No garlic added in this curry. 

Thing Needed :

To Cook :
Potatoes : 2 to 3 (Medium size)
Cauliflower : 1 (Medium size)
To Add :
Pepper pods : 3 to 4
Jeera Powder : 1/2 Teaspoon
Red chilly Powder : 1 Teaspoon
Ingh : a little
Dry Ginger : 1/2 Teaspoon
Turmeric powder : a pinch
Green chilly : 1
Salt : To taste
To Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Ingh : a pinch
Curry Leaves : 6 to 8 or more

Method :

1. Wash and remove the outer skin of potatoes. Wash it again and cut them into small, thin sticks. (finger chips type). Put them in a bowl of water, so that it does not turn brown. Powder pepper pods.
2. Wash and soak cauliflower in salt and warm water for at least 20 minutes.

3.Remove the cauliflower and wash it again. Cut them into small flowers. Keep them aside.
4. Now keep a pan on the fire and heat. Put oil, mustard seeds and urid dal. Let mustard seeds splutter.
5. Add curry leaves, ingh and fry nicely. Add cut potatoes and cut cauliflower pices.
6. Add turmeric powder. Mix it well.

7. Add 1/2 Cup of water and cook for 3 to 4 minutes..
8. Add salt, chilly powder,ginger powder, jeera powder and crushed pepper pods. Mix it nicely and cook on low flame.

9. Let all the moisture disappear. Add a teaspoon of oil on the top and mix it well. Let it cook for 2 minutes on low flame.

10 Shift the ready dry curry to a serving bowl and serve with main dish.

Note : 

It is better to cook this curry on low flame. Adding water helps to cook the vegetables faster. Adding water is better. Use of more oil is optional. (You can fry potatoes and then it to the cooked cauli flower). Adding more spice is optional. Adding onions and garlic is optional. You can also add garam masala, chat masala Pav -baaji masala etc
Washing and soaking cauliflower in warm water is a must. Because some time it does contain worms. Soaking cauliflower in water helps to remove chemicals spread on the vegetable.
Time : 20 minutes
Serves : 2 to 3 

Quick Potato - Onion Curry

Making potato curry for Pooris/Chapatis or Masala Dosa one has to plan. Because the potatoes should be cooked before preparing this particular curry. People must be thinking why am I writing this simple recipe which every one knowns. I agree with people who say so. Many must be masters in cooking, but still there are many who are yet to get into lighting the stove and keeping their first steps in cooking. What ever it is always, learning is a process and each and every day we do learn a lot of things. There is no stop for learning. Keep little interest and you will be surely a Master chef.

I have used onions, green chilly and some potatoes to prepare this curry.

Let us see some benefits of having ONION in our diet. 

Onions do contain Vitamin C and it helps to improve our immunity system. They also help to regulating blood sugar. Onions help to reduce inflammation and heal infections. Raw onions helps to lower the production of bad cholesterol. Onions do contain natural sugar, Vitamin B6, Vitamin A, C and E. It contain minerals like potassium, iron, dietary fiber and flolic acid.

Potato oniion curry goes well with almost all main dishes. As I said earlier it is easy and quick and simplly superb all time favourite of many. We can enjoy almost all the main dishes with this curry.

Ingredients :

To Cook
Onions : 2 (Big)
Potatoes : 2 (Big Ones)
Green chilly : 2 to 3
To Add :
Mustard Seeds Seasoning : 1 Tablespoon
Dry Ginger Powder : 1 Teaspoon
Salt : As required
Coriander leaves. : 2 to 3 Tablespoons
Lemon : 1 Teaspoon.
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Oil : 1 Tablespoon

Method :

1. Wash and remove the outer layer of potato ( Let it be thinner skin) and cut it into small pieces.
2. Remove the onion skin and wash it. Cut it into bigger size or layer type.
3. Wash and cut green chilly (slit), coriander leaves and curry leaves.

4. Keep a pan on the fire and heat. Put oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and fry for 10 seconds. Add curry leaves.
6. Add cut onions and stir slowly. (1 to 2 minutes). Add cut potatoes. Stir again.
7. Add turmeric powder and mix it well. Add cut green chilly.
8. Add cut potatoes and mix it well. Add 1 cup of water and let it cook on medium heat.

9. Cook till potatoes turn soft. Add salt and mix it well.
10. Add dry ginger and mix it well. Let all the moisture disappear. Add lemon juice,

11. Mix it again and shift the Potato - Onion curry to a serving dish.

12. Add cut coriander leaves, mix it nicely and serve with main dish.

Note :

Cut potatoes into thin so that it can cook fast.
No need the onions to be fried for a long time. Let the white layer be there.
You can adjust hot (chilly) according to your wish. Adding ginger powder at the end helps the curry to get nice aroma. You can add more water if you want the curry to be bit liquid..
Time : 25 to 30 Minutes
Serves : 3 to 4 .