Aloo (Potatoes) and Peas Curry

Aloo/Potato is liked by almost all age group people. Peas though it is a seasonal pod, you get peas in almost all the months of the year. You can use frozen peas too. This particular curry is a combination of  Aloo/potato and Peas.

It is a spicy curry and I have used peas, potatoes, green chilly,pepper and other spices.
No onion or garlic is used in this curry. It goes well with almost all main dishes like chapatis, poori, idli, dosa, Naan, any type of roti even plain rice.
Lets see the recipe now:
Ingredients :
To Cook 
Potato : 2 ( Medium Size )
Green Peas : 1/2 Cup. ( Fresh or Dried ones ( Soak them in water at least 5 hours) .
Tomato: 2 ( Medium size )
To Grind : 
Cashew nuts : 6 to 8
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Coriander seeds : 1 Tablespoon
Pepper pods : 3 to 4
Jeera powder : 1/2 Teaspoon
To Add :
Milk or milk powder : 1/4 Cup  / 2 Teaspoons  (milk powder)
Jeera seasoning : 1 Teaspoon
Oil or Ghee : 1 Teaspoon
Water : 1 Cup
Butter : 1 Teaspoon
Salt : as required

Method :
1. Wash and remove the skin of potatoes and cut into small. Wash coriander leaves, ginger and keep it aside. Wash tomatoes and cut into pieces. Wash green chilly and keep it aside.

2. Keep a pan and add a spoon of oil. Heat and put jeera.
3. Let it fry in oil. Add peas and cut tomatoes. Fry it nicely. Add a pinch of turmeric powder.
4. Now add potatoes and pinch of turmeric powder.
5. Mix it well and add 1/2 cup of water. Cover the lid and cook.

6. Grind coriander leaves, coriander seeds, pepper pods, ginger, cashew nuts and garam masala. Add little water to grind.
7. Remove this ground mixture from the mixi jar and add it to aloo peas. Add milk.

8. Add required salt and mix it nicely Let it boil for another 2 minutes. Shift the curry to a serving dish. Add butter.

9. Serve with any main dish you have prepared.

Note :
 Adding more spice is optional. (You can add 2 cloves, a small piece of cinnamon while grinding). I used milk powder. Mixed with 1/4 cup of water and prepared milk. You can use fresh milk. Adding coconut is optional. (No coconut). Use of onions and garlic is optional. (Surely it adds to the taste for onion - garlic lovers). You can use roasted chenna (hurikadale/pottu kadale) instead of cashew nuts. (Optional). I have used pressure cooker to cook. (Cooks faster).
Time : 30 minutes
Serves : 4 to 5

Mixed leaves Daal .

Mixed Leaves Daal is one of the side dish you can prepare easily and quickly. 

Leaves are available plenty through out the year. Mixed leaves Daal goes well with almost all the main dishes and it is healthy too.
Leaves are rich with iron and other minerals and vitamins. They are full of fiber, easy to digest and good for all age group.
Let us see the recipe Now :
Ingredients :
To cook :
Palak leaves : 1 bundle ( Small bundle )
Methi leaves : 1 bundle
Basale leaves : 2 Small bowl.
Tomatoes : 2
Toor Daal : 1 cup
Green chilly :2 to 3
Ginger : 1 inch
To Add :
Salt : to taste
Garam Masala powder : 1/2 Teaspoon
Ghee : or Oil : 1 Table spoon
Hingh : a pinch
Termeric powder : a little ( 1/2 of 1/4 tea spoon
Rasam Powder : 1 Teaspoon
To season /Temper 
Oil /Ghee : 1 Tablespoon
Mustered seeds : 1/2 tea spoon
Jeera : 1/2 Tea spoon
Coriander leaves : 5 to 6 sticks
Curry leaves :6 to 8 leaves
Ingh /Asafoetida : A little

Method :

1. Wash nicely and cut leaves into small pieces.
2. Wash tomatoes and cut into small pieces. Wash and slit green chilly, cut coriander leaves into small.
3. Wash toor dal and keep it aside.
4. Now Put the above ingredients in a pressure cooker and cook for 3 to 4 minutes. Let it cool.

5. Keep a pan on the fire and heat. Put a tablespoon of ghee/coconut oil and add mustard seeds.
6. Let mustard seeds splutter. Add jeera and fry for 10 seconds. Add slit green chilly.
7. Add ingh and curry leaves. Add cooked dal and leaves mixture. Mix it well.
8. Add Turmeric powder and required salt. Add little water and cook for 2 to 3 minutes.
9. Add little 1/2 teaspoon of garam masala and 1 teaspoon of rasam powder. Mix it well.

10. Cook on low flame for 2 to 3 minutes.
11. Shift Mixed Leaves Daal to a serving dish.
12. Add cut coriander leaves and serve with the main dish you have prepared.

Note : 

Wash the leaves nicely. You can add dil leaves and Amaranth leaves along with above leaves mentioned. Use of garam masala is optional. Use of any brand rasam powder is optional. Use of chilly more/less is optional. Cooking all the ingredients in a pressure cooker helps to mix the ingredients well. Use of onion or garlic is optional.
Time : 30 Minutes.
Serves : 3 to 4 .

Shredded Wheat Cereal Laddu (Unde)

Shreded Wheat Cereal is a healthy cereal and many opt for this cereal. My son brought me this cereal the other day. It was nice to have them with milk and sugar. Then I thought of preparing Laddu/Unde. It turned out to be superb laddu. So here is a recipe for you also to prepare this Laddu and enjoy any time of the day.

Eating Laddu is a yummy sweet and we can have them at any time of the day.
I have used Shreded Wheat Cereal, Jaggery and coconut. Added some ground nuts, channa and some dry fruits. (Very Little portion).
Lets see the recipe Now :

Ingredients :

Shreded Wheat Cerial : 2 cups
Jagary : 1 cup
Coconut : grated : 2cups
Ghee : 2 Table Spoon
Dry fruits: According to your wish
cardamom : 4 to 5 Seeds
Ground Nuts : 1/2 cup
Channa (pottu kadale/roasted channa/ Hurikadale)

Method : 

1. Dry roast Shreded wheat cereal for 2 minutes and keep it aside. Let it cool.
2. Powder cardamom along with shredded wheat and put it in a big bowl.
3. Roast ground nuts and remove the skin. Churn for 2 minutes (rava consistency) and remove from the mixi.
4. Dry roast coconut or ( better to use copra/Kobbari/ Dried coconut) and dry grind it into thin.
5. Keep a pig pan on the fire and put jaggery. Add 1/4 cup of water. Let the jaggery melt.
6. When it melts completely it starts bubbling. Stir a bit ( 30 seconds) and mix it well.
7. Add ground shredded wheat, ground nut mixture. Add dry ground coconut.
8. Mix it slowly and put off the fire. Remove the mixture from the bowl. Add dry fruits.
9. Add ghee and mix it again.  Prepare Laddu according to your wish. (size of the laddu).
10 Now Shredded Wheat laddus are ready to serve.

Note :

The whole process should be on low flame. (roasting shredded wheat, ground nut and the jaggery).
Adding dry fruits at the end. You can fry them in ghee and then mix it with all the ingredients. You can also add dates (Karjura/kajoor) to the Unde.
Time : 40 minutes.
20 to 25 Laddus can be prepared. (small size).

GREEN CHILLY PAKODA. ( SIMPLE )

Greeen Chilly Pakoda is a snack it goes well with cup of Hot Tea or Coffee. Green chilly pakodas are very famous these days. They are known as Mirchy Bhajji.

Mirchy means chilly and bhajji means a fried fritter. People of North Karnataka and many parts of Karnataka these Mirchy bhajjis are also eaten with Masala Mandakki/Puri/Kadale Puri, a snack prepared using Puffed rice.
I have tried these bajji chilly, channa flour/besan/ red chilly powder and jeera/ cumin seeds.
There are different ways you prepare the bajji/fritter. Some do fill the chilly with coriander powder, methi/fenugrik powder, roasted channa powder or besan combined spice powder.
I have slit the chilly removed the seeds and cut them in to small pieces. It helped me fry them on small pan. The advantage of using small pan helps me use less oil. It is said that we should use the deep fried oil in cooking. I don't use the fried oil for cooking. (Use it for door hinges, applying on gates etc).
Let us see the recipe now :

Ingredients : 

 3 to 4 Green chillies.

Besan or Gram flour : ( Kadale Hittu in kannada ) : 1/2 cup

Red chilly powder : 1/2 Tea spoon.

Jeera or Jeera powder : 1/2 spoon.

Salt : to taste

Water : 1/4 cup

Oil : for frying : 1 cup

Method :

1. Wash and slit the green chilly straight. Remove the seeds and cut them in to three pieces.

2. Put besan/channa flour in a big bowl. Add salt, ingh, red chilly powder and jeera/cumin seeds.
3. Mix all the ingredients nicely and add very little water and prepare dough. Let the dough be thick.

4. Keep a pan and heat. Put oil. Let it get hot.
5. Dip each chilly piece nicely in besan/channa spicy dough and put slowly in hot oil.

6. Let it fry till it turn golden brown. Turn in between so that it cooks on all sides.
7. Remove from the hot oil and put it on a kitchen tissue.
8. Serve ready Green chilly Pakodas with a cup of coffee/tea or for lunch.

Note :

Fry pakodas in medium heat. To make it crispy add a pinch of bycarbonet soda or a spoon ful of hot oil to besan dough. You can fill the green chillies with coriander and jeera powder. it gives different taste. You can use a big pan instead of cutting the chilly into pieces. Use of more oil is optional. Use of any other spice is optional.
Time : 10 Minutes.

2 to 3 servings.

TOOR DAAL FRY..

Toor Daal fry is curry made of Toor daal and Tomatoes. It is an easy dish. Toor dal fry goes well with chapatis, any type of rotis, idli and dosas. It is a good combination for plain rice.

I have used toor dal, tomatoes and some simple spices.
Let us see some benefits of eating " Toor Dal " in our diet.
Toor dal is loaded with carbohydrates and it provide energy for our body. It has a rich source of dietary fiber and helps to ease the constipation problems. Toor dal contain good amount of plant proteins. It has a good source of iron, calcium, magnesium, potassium and B.Vitamins. It is low in saturated fat and cholesterol free.

Ingredients :

Toor Daal : 1/2 Cup

Tomatoes : 2 ( Medium size )

Green Chilly : 2

Curry Leaves : 5 to 6 leaves.

Coriander leaves : 2 to 3 sticks

Garam Masaala powder : 1/2 Tea spoon.
Rasam Powder : 1 Teaspoon

Oil or ghee : 1 Table spoon

Musterd Seeds : 1/2 Tea spoon

Urud Daal : 1/2 Tea spoon
Jeera/cumin seeds : 1/2 Teaspoon

Asafotodia : a pinch

Ginger : a small piece

Sal :To Taste

Turmeric powder : a Pinch

Water : 1 to 2 Cups 

Method : 

1. Wash and boil toor dal (better to cook in pressure cooker) with required water. Let it cool.

2. Wash and cut tomatoes and green chilly, curry leaves and coriander leaves.

3. Wash fresh ginger and remove the outer layer. Wash it again and grate it.
4. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal. Let mustard splutter.
5. Add jeera/cumin seeds, cut green chilly and ingh. Fry for a second.

6. Add curry leaves. Mix it well. Ad tomatoes and fry. Add garam masala and fry.
7. Mix it well. Add turmeric powder. Add cooked dal, salt and required water.
8. Add rasam powder. Mix it well and cook for 2 to 3 minutes.

9. Shift the dal to a serving dish. Add a spoon of ghee.
10. Add coriander leaves and serve with the main dish you have prepared.

Note : 

You can use moong dal instead of toor dal. (Optional). Adding onions and garlic is optional.
Adding any other spices like chat masala, coriander powder, jeera powder is optional. Adding ghee enhance the taste of the dal. Adding a spoon of lemon extract is optional. (I have not added). Adding any brand/home made rasam powder is optional. (Used home made rasam powder). Consistency of dal is optional. (Thick/Thin).
Time : 30 Minutes
Serves : 3 to 4.

Badam Burfi

Baadam or Almond Burfi is a sweet dish. It is one of the delicious sweet piece that every one will love to have it at any time of the day.

It is an easy and yummy recipe that we can munch them at any time of the day.
Lets see the recipe now:
Things Needed :
Almonds : 1 Cup
Sugar : 1 1/4 Cup
Ghee : 2 to 3 Table spoon
Water : Required amount

Method :
1. Soak almonds in hot water and remove the skin and grind it. (Use little water).  
2. Now keep a pan on the fire and heat. Put ground almonds and sugar.
3. Keep stirring till the sugar melts completely. (Let the flame be very low).
4. Add a spoon of ghee and keep stirring till it gets thicken.
5. Once it is done it starts to leave the sides. Stir little more till it comes to the middle of the pan.
Add the remaining ghee to the burfi. Stir it slowly.
6. Apply ghee on the plate or tray. Put ready burfi mixture to the plate and spread it in equal level.
7. Just roll it on the surface to equal the even surface on the top. (Use little ghee around the chapati roller and roll it).
8, Cut it into desired shape when it cools down or about to cool.
Let the whole process be on low flame. Adding little more sugar will be good for sweet lovers. You can also add more ghee. (optional). Do not add any milk powder or fresh milk to the ingredients while stirring.
Time : 20 minutes
Serves : 10 to 15 pieces. (according to the size).

Sorekai Kootu ( Dooodhi or Marrow )

Sorekai  or Bottle gourd Kootu ( Doodhi or Marrow ) is a mild spicy gravy dish. Sorekai is a very healthy vegetable and we can prepare many dishes using this vegetable.

Kootu means curry and Kootu is also prepared with many variations . We can prepare kootu with many vegetables like Bottle gourd, ridge gourd, snake gourd etc. The spices also vary. Here I have used little jeera and green chilly and coconut. It is very mild and goes well with rice, chapatis, pooris, idli and dosa. Using coconut oil adds to the taste of the curry.
Lets see some benefits of having Bottle gourd in our daily diet.
Bottle gourd is easy to digest and helps the liver function in a balanced. way. 
It is full of minerals and fiber. It is cooling and calming.
It supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection.
 It contains many vitamins and minerals such as calcium, zinc, magnesium, phosphorus, Vitamin A, C and folate. ( one of the B Vitamin or Folic acid ).
It is extremely popular for weight loss. ( Especially the bottle gourd juice). It is good for reducing high blood pressure and keeping your heart healthy.
It contain a good amount of  fiber and it helps to fight constipation,
Here is a recipe as I said earlier it is easy to prepare and not many spices are used and it is also a quick recipe.
No onion or garlic is used in this " Sorekai Kootu and we can have them on festival or some special fasting days too.
Things needed:

Sorekai :1/2
Coconut : 1 Small cup or 2 to 3 Tablespoons
Jeera ( Cummin Seeds ) : 1/2 Teaspoon
Green chilly : 2 to 3
Salt : to taste
Water : 1 Cup
Mustard Seeds : 1/4 Teaspoon
Urd Daal 1/4 Teaspoon (optional)
Ingh : a pinch
Methid seeds ( 4 to 5 )
Curry leaves : 5 to 6
Turmeric Powder : a pinch
Oil : 1 Tea spoon
Coriander leaves : 1 to 2 Table spoons.

 

Method :

1. Wash and remove the outer layer of bottle gourd and cut it into small pieces and keep it aside.

2. Boil cut bottle gourd pieces with little water till they turn soft.

3. Grate coconut and grind it with jeera, green chilly with little water.

4. Keep a pan on the fire and heat . Put oil , mustard seeds, urid and methi seeds. Let it  splutter.
5. Now add curry leaves and ingh . Add boiled Sorekai to the  mustard. Add salt and turmeric powder. Add ground coconut mixture.

6. Let it boil nicely for 2 to 3 minutes. Stir in between so that it does not burn at the bottom. Shift the ready curry to a serving dish.

7.Add cut coriander leaves and serve with hot rice or chapatis .

8.. You can also add curd to this curry and serve. It taste very nice like majjige huli. ( Curd gravy )

Note :
Do not over cook the vegetable and the curry should not be watery also.
Cook on medium heat. Adding 1 spoon of ghee will give better taste.
You can add red chillies instead of green chillies.
Carrots or cabbage , or white pumpkin also can be used instead of Sorekai.
Use more chillies if you like it hot. You can also use 1/2 tea spoon of soaked rice while grinding coconut. ( It helps the curry to be thick).
Using urid dal is optional. I have used methi and mustard seeds.
You can also use onions and garlic. Use onions while cooking and garlic while frying mustard seeds.
Time : 20 minutes
Servings : 2 to 3.