Pepper Mushroom Curry | Kalan Milagu Kolumbu

Ingredients

Mushroom - 1 cup (200 gms)
Oil - 2 tbsp
Small Onions - 12 nos
Garlic pods - 8 nos

Coconut - 1 cup

Fennel seeds - 1 tsp

Roasted Channa dhal - 1 tbsp

Salt to taste

Spices needed: 

Pepper powder - 2 tbsp

Garam masala - 1 tbsp

Coriander powder - 1 tbsp

Turmeric powder - 1/4 tsp

Method

1. In a blender add the coconut, roasted Channa dhal along with fennel seeds and ground into a fine paste and keep it aside.

2. In a pan, add oil, chopped onions, chopped garlic and saute till the onions are transparent. 

3. Then add the ground coconut paste along with the spices and cook till the oil from coconut separates on the top of gravy.

4. Now add the mushrooms and close the lid and cook for 3 to 4 mins until the mushrooms are cooked tender. 

5. Switch off the flame and Serve hot with Rice or Dosa or Roti

Paneer Butter Masala

Ingredients

Paneer - 1 cup
Butter - 2 tbsp
Onion - 3
Tomato - 2
Garlic pods - 3
Ginger - 1 tsp
Cloves - 2 nos
Cashews - 10 nos
Fresh cream - 2 tbsp
Cinnamon stick - 1 inch piece
Cardamom - 1
Methi leaves - 1/2 tsp
Salt to taste

Method

1. In a blender, add onions, garlic and ginger and grind it to a fine paste and keep it aside. Same way Puree the tomatoes in a blender and keep it aside. Also grind the cashews in a blender with some water and keep it aside.

2. In a pan, add a tbsp of butter and add panner cubes and saute till it golden brown and keep it aside
or
You can skip this step if you like the paneer to be soft in the gravy.

 3. In the same pan, add the remaining butter and add elachi (cardamom) , cinnamon stick, and cloves and saute for a minute. Then add the pureed onion paste and saute till the onions are cooked properly(say 2 to 3 minutes)

 4. Now add the pureed tomatoes and stir till the oil oozed out from the tomatoes. Add the garam masala, tumeric powder, coriander powder and chilli powder and stir well.

 5. Now add the cashew paste and stir well. You can add water or milk to the gravy if you want to increase the gravy quantity. Add salt and cover the lid and let it cook for 3 to 4 mins. Then add the paneer cubes and mix well and cook again for 2 to 3 mins. Donot over cook as the paneer tend to break down. 

6. Now add some methi leaves and fresh cream to the gravy and saute for 2 mins and switch off the flame.

7. Serve hot with Roti or Chapathi

Rava Kichadi / Sooji Kichadi

Ingredients

Rava/Sooji/Semolina - 1 cup
Mustard seeds - 1 tsp
Channa dhal - 1 tbsp
Cashews - 5 nos (optional)
Curry leaves - 1 strand
Green Chilli / Red Chilli - 2 or 3 nos
Onion - 2
Tomato -1 large
Turmeric powder - 1/2 tsp
Mixed vegetables(Carrot,Beans, Peas) - 1 cup (optional)
Water - 3 1/2 cup
Ghee - 2 tbsp
Coriander Leaves a few ( For Seasoning)
Salt to taste

Method

1 . In a kadai, roast the rava in a low flame for 2 to 3 mins till you get a nice aroma. Saute it continuously so that it will not burn. Keep it aside and Pour some oil in a Kadai and add mustard seeds. Once it splitters, add the channa dhal, curry leaves and chillis and saute till the channa dhal is golden brown.

 2. Add the chopped onions and saute till onions are transparent. Then add the tomatoes and turmeric powder and saute till tomatoes are juicy.

3. Add the mixed vegetables and saute for 2 to 3 minutes. Now add salt and water and close the lid. Let it come to boil and let the vegetables get cooked.

4. Now reduce the flame to low and add the sooji slowly by stirring continuously so that no lumps are formed. stir continously till the water is absorbed and sooji is cooked well. Sometimes water might not be sufficient for the sooji to cook well so keep a cup of hot water ready so when you need it you can pour it into the kadai and stir till its cooked properly.Then add ghee and mix well.

5. Season with Coriander leaves

 6. Serve hot with pickle or coconut chutney.

Cabbage Kootu / Muttagose Kootu/ Kose Kootu

Ingredients

Moong Dhal - 1 cup

Chopped Cabbage - 1 cup

Turmeric powder - 1 tsp

Oil/ Castor oil - 1 tsp

Salt to taste

Coriander leaves a few

To Temper

Oil - 1 tbsp

Onion - 1

Curry Leaves - 1 strand

Mustard seed - 1/2 tsp

To Grind

Garlic pods - 5 to 6 pods

Chillis - 3 nos

Roasted Channa Dhal/ Pottu kadalai - 2 tbsp

Coconut - 1/4 cup

Cumion seeds - 2 tsp

Method

1. In a pressure cooker, add moong dhal, chopped cabbage, turmeric powder, oil/ castor oil and required salt and pressure cook for 2 whistles. Wait till the pressure settles and open the lid

2. Grind all ingredients in section to grind in a blender and add it to the cooker and let it cook for 5 to 8 mins until raw smell goes off.

3. In a Kadai, pour oil and add mustard seeds, once it splitters add curry leaves and onions and saute till onions are transparent. Add it to the cooker and switch off the flame 

4. Garnish with Coriander leaves

 5. Serve hot with Rice 

Channa Masala | Chole Masala

Ingredients

Oil - 1 tbsp
Channa (white) - 1 cup
Onion - 1
Tomato - 2 big
Turmeric Powder -1/4 tsp
Chilli Powder -1 tsp
Coriander Powder -2 tsp
Garam masala Powder -1 tsp
Salt to taste
Cumin Seeds - 1 tsp
Bay leaf - 1
Cardomon - 1
Cinnamon stick - 1
Clove - 2 nos
Besan flour - 2 tbsp
or
Ground 2 tbsp Roasted channa dhal in a blender

To Grind

Ginger - 1 inch piece
Onion - 1
Garlic - 6 pods

Method

1. Soak channa overnight and pressure cook channa for 2 whistles.

2. Grind the ingredients in the section to grind in a blender to a fine paste. Also Puree the tomatoes seperately and keep it aside. Heat oil in a pan, add bay leaf, cinnamon stick, cardamon and cloves and saute for a minute.

 3. Then add onions and saute till onions are transparent. Now add the ground paste and saute till raw smell goes.

4. Then add tomato puree, tumeric powder,Garam masala,chilli powder, coriander powder and salt and cook stirring continuously till oil separates.

5. Then add the cooked channa, 2 cup of water and cook for 2 to 3 minutes. Then add the besan flour or Roasted channa powder and cook for 2 to 3 minutes so that the gravy thickens.

6. Serve hot with Poori or chapathi

Soya Chunks Fry

Soya Chunks is said to have high protein content. Soya Chunks contain 54.2 grams of protein, which exceeds the amount of protein found in meats, eggs, milk and wheat. KidsHealth.org reports that soy protein contains all the amino acids needed by the body, and is an excellent replacement for meat-based proteins. Animal proteins are generally higher in saturated fats. The company's website adds that the soy protein in Soya Chunks can be beneficial to the growth of strong bones and teeth in children.

Soya Chunks Fry

Ingredients

Oil - 4 tbsp

Soya Chunks - 1 cup

Turmeric powder - 1 tsp

Ginger Garlic paste - 2 tsp

Chilli powder - 2 tsp

Garam masala - 1 tsp

Coriander powder - 2 tsp

Curry leaves - 1 strand

Salt to taste

Method

1. In a vessel boil water and put Soya chunks in hot water and let it boil for 2 mins. Switch off and drain the water and wash it in cold water and squeeze the water out of soya chunks. Marinate the soya chunks with the ingredients listed above.

2. Leave the marinated chunks for 30 mins. In a heavy bottom pan, pour 2 tbsp oil and once oil is hot add the marinated soya chunks and shallow fry the chunks. 

3. Pour another 2 tbsp oil when the chunks are dry and fry till the chunks are fried well. It will take 5 to 8 minutes. Once all sides are slight brown its done.

4. Serve hot as a snack or with Rice.