One pot chole masala

Ingredients:

To pressure cook:

Kabuli chana-1 cup dry
Tomatoes-2 roughly chopped
Onions-1 medium roughly chopped
Green chillies-4
Bay leaves-1
Cardamom-4
Cinnamon stick-1/2 inch
Cloves-4
Tea water-Boil 2 cups of water with 1 tbsp tea powder and boil for 2-4 minutes.
Salt- to taste

Tadka:

Oil-1 tbsp
Corriander powder-1 tsp
Cumin powder-1 tsp
Red chilly powder-1/2 tsp
Chole masala-1 tsp
Turmeric-1/2 tsp
Kasoori methi-1 tsp
Ginger-1 in long cut

Method:

1. Soak kabuli chana with enough water over night.
2. Next day pressure cook all ingredients listed under "to pressure cook" for 3-4 whistles.
3. Once the pressure is released, mix everything properly and let it boil for a few more minutes till onion and tomato is nicely smashed.
4. In a separate pan, make tadka with ingredients listed under "tadka".
5. Adjust for salt and turn off the stove.
6. Garnish with corriander.

Sukha kala chana sabzi

Ingredients:

Dry kala chana-1 cup
Oil-2.5 tbsp
Ginger-1 inch
Green chillies-3
Hing-pinch
Corriander leaves-to garnish
Salt-to taste

Masala mix:

Corriander powder-1 tbsp
Amchur-1 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
Turmeric-1/2 tsp
Chana masala-1/2 tsp
Red chilly powder-1/2 tsp

Method:

1. Soak chana overnight. Pressure cook next day with enough water and salt in instant pot for 1 hr.
2. Heat oil in a pan and add ginger, hing, green chillies and let them saute for a minute.
3. Meanwhile, add half cup of water to the spice mix and mix properly.
4. Add spice mix to the pan and saute for a minute or so.
5. Add boiled chana and smash a few.
6. Adjust salt and garnish with corriander.
7. Enjoy with puri and halwa.

Coconut green moong curry

Ingredients:

Green moong-2/3 cup
Garlic-4 cloves
Onion-1 medium (I used white)
Tomato- 1 medium
Spring onions-1 bunch
Spinach- 1/2 cup chopped
Coconut milk-1/4 cup
Cilantro-to garnish
Green chillies-4
Oil-2 tbsp
Soy sauce-2 tsp
Chilly flakes-1 tsp
Salt and sugar-to taste

Method:

1. Soak green moong dal with enough water overnight.
2. In a pressure cooker, add oil and saute chopped garlic.
3. Add chopped green chillies, finely chopped onions and onion part of spring onions and saute till soft.
4. Add chopped tomatoes and cook for a couple of minutes.
5. Then add chopped spinach and mix well. Add soy sauce, chilly flakes, salt and sugar and mix well.
6. Now add soaked moong and add enough water to just cover the dal.
7. Pressure cook for 4 whistles.
8. Once the pressure is released, add more water if needed and coconut milk.
9. Add chopped greens and cilantro. Mix well.
10. Serve warm with rice.

Inspired by https://www.instagram.com/reel/C5saDX0y2fr/?igsh=MW9sNzZvbmgwZjd2Mw==

Tomato Mooru curry

http://www.goodfoodseeker.com/vegetarian-recipes/tomato-moru-curry-thakkali-moru-curry/

Capsicum masala

Ingredients:

Onion-1 medium
Capsicum-2
Garlic-2 cloves
Oil-2 tbsp
Cumin seeds-1 tsp
Salt-to taste
Chilly powder-1 tsp
Lemon-1/4
Turmeric powder-1/4 tsp
Water-3/4 cup

Masala paste:

Roasted peanuts-1/4 cup
Corriander seeds-2 tsp
Dry coconut-1 tbsp
Dried red chilly-1
Sesame seeds-1 tsp

Method:

1. Roast peanuts and keep them aside if you already dont have them.
2. Roast corriander seeds, dry coconut, dried red chilly, sesame seeds for couple of minutes on a low flame.
3. Once the masalas cool down, grind them along with peanuts into a fine powder.
4. Now heat oil in a kadai and add cumin seeds. After they splutter, add finely chopped onion, smashed garlic and let it cook till translucent.
5. Add chopped capsicum and cook for a few minutes.
6. Now add masala paste along with turmeric and chilly powder and mix properly.
7. Laslty add water to bring into desired consistency. Mix well, close lid and bring the curry to a boil till oil separates.
8. Turn off the stove and squeeze lemon juice. Serve warm with roti or rice.

Paneer butter masala

Ingredients:

Servings:2

For Masala:

Onion-1/2 medium
Tomatoes-1 big
Oil-1 tbsp
Cashew-10

For curry:

Butter-1 tbsp
Turmeric-1/2 tsp
Red chilly powder-1 tsp
Garam masala-1 tsp
Paneer-100g
Cloves-2
Cardomom-2
Bay leaves-2
Salt-taste

Method:

1. Heat oil in a pan and sauté chopped onions till brown.
2. Add tomatoes and cook till soft.
3. Add cashews and saute for a couple of minutes.
4. Turn off the stove. Let it cool down and blend into a smooth paste with few tbsp of water.
5. In the same pan, heat butter and add cloves, cardomom, bay leaves.
6. Add paste and let it cook till oil releases.
7. Add turmeric, salt, chilly powder, garam masala and mix well.
8. Add cubed paneer, enough water, adjust for salt and consistency and cook till paneer is soft.
9. Enjoy yummy paneer with roti or naan.

Vegetable korma

Ingredients:

For masala paste:

Frozen coconut-3/4 cup
Shaan vegetable masala-2 tbsp
Cashew-10
Water-1 cup or more enough to make smooth paste

Curry preparation:

Oil-2 tbsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-1 spring
Onion-1 medium
Ginger garlic paste-1 tbsp
Tomatoes-2
Capsicum-1/2
Potato-1 small
Green beans-5
Frozen green peas-1/4 cup
Sweet corn-2 tbsp
Paneer-10-15 small pieces
Salt-to taste
Chilly powder-1 tsp or more to taste
Water-2 cups or more for gravy
Corriander-to garnish

Method:

1. Take ingredients listed under masala paste and grind to a fine paste. Keep it aside.
2. Heat oil in a kadai and add cumin seeds, mustard seeds, curry leaves. Allow them to splutter.
3. Add finely chopped onions and cook till golden brown.
4. Add finely chopped tomatoes and cook till oil is released.
5. Add chopped veggies and cook for 2-3 minutes.
6. Now add ground masala paste and cook for 2-3 min until rawness goes away.
7. Add 2 cups of water, salt, chilly powder and cook covered for 10 min or till the veggies are cooked.
8. Adjust for spices and consistency.
9. Garnish with corriander and serve with rice or roti!

Kale poriyal

Ingredients:

Chopped Kale-5-8 oz
Onion-1 big
Shredded Coconut (fresh/frozen)-1/3 cup
Oil-1 tbsp
Chana dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Curry leaves-10
Garlic-6 cloves
Green chillies-6
Hing-pinch
Salt-to taste
Turmeric-1/4 tsp
Garam masala-1 tsp

Method:

1. Heat oil in a kadai and add chana dal. Roast till lightly brown.
2. Add cumin seeds, mustard seeds and allow them to splutter.
3. Add curry leaves, garlic and fry till slightly brown.
4. Add green chillies, hing, turmeric and saute for a minute.
5. Add onions and cook till soft. Now add chopped kale and cook till wilted.
6. Add salt, garam masala and coconut. Cook for 2-3 min and serve warm with dal and rice.

Bhindi masala with heavy cream

Ingredients:

Bhindi-30-50
Onion-1 large
Tomatoes-3 medium
Ginger garlic paste-1 tbsp
Heavy cream-1/3 cup
Oil-4 tbsp
Green chillies-5
Red chilly powder- 1 tsp
Turmeric-1/4 tsp
Garam masala-1/2 tsp
Cumin powder-1 tsp
Corriander powder-1 tsp
Salt-to taste
Cilantro-to garnish

Method-

1. Wash bhindi and pat them dry. Cut into 1 inch circles and keep them aside.
2. Heat 3 tbsp oil in a pan and shallow fry bhindi till slightly brown and cooked. Keep it aside.
3. In the same pan or a separate one, heat 1 tbsp oil and add roughly chopped onion, chopped green chillies and ginger garlic paste. Cook till onion is soft and golden brown. Allow it to cool down.
4. Blend chopped tomatoes along with sautéed onion into a fine paste.
5. Add the blended paste to the same pan and cook it covered till water evaporates and oil releases.
6. Add all the masalas and mix well.
7. Add 1-2 cups water and mix well.
8. Add bhindi and adjust the taste and consistency by adding spices and water.
9. Cook for 5 minutes, switch off the stove and add heavy cream. Mix well and garnish with cilantro.
10. Serve with rice or roti.

Tofu with peanut sauce over cauliflower rice

Ingredients:

Stir fry:

Firm Tofu-18 oz
Toasted sesame oil-2 tbsp
Garlic-4 cloves
Red capsicum-1
Cauliflower-1 large
Salt-to taste

Sauce:

Toasted sesame oil-1.5 tbsp
Soy sauce-1/4 cup
Brown sugar-1/4 cup
Salted creamy Peanut butter-5 tbsp
Water-2-3 tbsp
Chilli garlic sauce/schezwan sauce-3-4 tbsp or add more to taste


Method:

1. Remove tofu block and squeeze the water by placing a plate and a heavy object over it for 20 min.
2. Heat 1 tbsp oil in a pan and roast tofu till lightly brown on all sides.
3. Prepare sauce by mixing all the ingredients listed under sauce.
4. Marinate tofu in the sauce for 20 min.
5. Chop pepper, mince garlic and grate cauliflower.
6. Heat 1 tbsp oil in a pan and add garlic. Roast for 30 sec and saute peppers. Keep them aside.
7. In the same pan, add grated cauliflower. Cook it covered for 6-8 min till cooked. Add couple of spoons of the sauce, pepper and garlic and mix well. Keep it aside.
8. Saute marinated tofu in a pan till the sauce becomes sticky to tofu. Keep it aside.
9. Serve cauliflower rice with tofu and add any left over sauce. Top with cilantro, lemon and siracha if needed.

Thai curry with tofu and veggies

Ingredients:

Tofu firm/extra firm-13.5 oz
Coconut milk-13.5 oz can
Thai red currry paste (store bought)-2 oz
Garlic-4 cloves
Ginger-2 inch piece
Mushrooms-8
Baby carrots-15
Oil-2 tbsp+1 tbsp
Brown sugar-2 tsp
Soy sauce-2 tsp
Salt-to taste
Basil/mint-handful of leaves
Lemon-1/2 small

Method:

1. Remove excess water from tofu and cut into 1 inch pieces.
2. Heat 1 tbsp oil and saute tofu till golden brown on all sides. Keep them aside.
3. Heat 2 tbsp oil, add garlic and ginger. Saute for 1 min.
4. Add curry paste and saute for 30 sec.
5. Add chopped mushrooms and saute till the released water is evaporated.
6. Add carrots and half cook them.
7. Now add coconut milk and bring it to boil.
8. Add sugar, salt, soy sauce according to your taste and cook for couple more minutes.
9. Switch off the stove, squeeze lime juice and add basil/mint leaves.
10. Serve with rice.

Tofu burji

Servings:3-4
Ingredients:

Silk tofu-1 block
Onion-1 large
Tomato-1 medium
Ginger garlic paste-1 tsp
Cumin-2 tsp
Turmeric-1/2 tsp
Salt-to taste
Green chillies-3
Garam masala-1 tsp or more
Oil-2 tsp

Method:

1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add finely chopped onion, chopped green chillies and saute till light brown.
3. Add ginger garlic paste and cook till the raw smell goes away.
4. Add chopped tomato till it is soft.
5. Add turmeric, salt and garam masala and cook for 30 sec.
6. Add tofu block and and break into pieces. Silk tofu is super easy to break into pieces.
7. Adjust for spices and cook for 3-4 min.
8. Turn off the stove and garnish with corriander. Serve hot with rice.

Rajma masala

Ingredients:

Red kidney beans dry-1 cup
Oil-1 tbsp
Onions-2 medium
Tomatoes-3 large
Green chillies-3
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1 tbsp
Garam masala-1/2 tsp
Corriander powder-1 tbsp
Amchur-1/2 tbsp
Corriander-1/4 cup

Method:

1. Soak red kidney beans in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. They should be soft and melt in your mouth.
3. In a non stick pan, heat 0.5 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove. Allow it to cool.
6. Transfer the above mix to a blender and blend till smooth.
7. In the same pan, add 0.5 tbsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well. Cook till water evaporates and oil is released. Cover part of the pan with a lid to prevent the mixture from spilling.
9. Add turmeric, corriander powder, cumin powder, amchur, red chilly powder, and garam masala. Mix well.
10. Transfer cooked rajma along with the water to the pan. Add more water if needed and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion during serving. Serve with roti or rice.

Dahi aloo

Ingredients:

Potatoes-2 small
Yogurt-1.5 cups
Turmeric-1/4 tsp
Green chillies-3
Jeera-1 tsp
Hing-pinch
Mustard seeds-1 tsp
Curry leaves-10
Salt-to taste
Ginger-1 inch piece
Oil-0.5 tbsp
Water-1 cup

Method:

1. Pressure cook potatoes. Peel off the skin, mash and keep it aside.
2. In a bowl whisk yogurt along with water. Keep it aside.
3. Heat oil in a pan and add cumin, mustard seeds. Allow them to splutter.
4. Add curry leaves, green chillies, ginger, hing and turmeric. Cook till raw smell of ginger goes away and chillies are cooked.
5. Add mashed potatoes and mix well. Cook for couple of minutes. Add salt and mix well.
6. Turn off the stove and add whisked yogurt. Mix well.
7. Adjust for salt. Add more water if needed. Garnish with corriander and serve with roti or rice as a side.

Mushroom phool makhana curry

Ingredients:

Mushroom-10-12 small
Phool makhana-1.5 cups
Oil-1 tbsp
Onions-1 large
Tomatoes-1 large
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Cumin powder-1/2 tbsp
Amchur-1 tsp
Garam masala-1 tsp
Corriander powder-1 tbsp
Corriander-1/4 cup

Method:

1. Finely chop onions, tomatoes and mushroom. Keep them aside.
2. Heat 1 tbsp oil in a pan and add cumin seeds. Allow them to splutter.
3. Add finely chopped onions, salt, ginger garlic paste and brown the onions.
4. Now add finely chopped tomatoes, cover the lid and cook till mushy.
5. Remove the lid and cook till oil is released.
6. Add chopped mushrooms and cook till released water is evaporated.
7. Meanwhile, in a separate pan, roast phool makhana till crisp on a small flame. Be careful not to burn them.
8. Once mushrooms are cooked, add phool makhana, salt, cumin powder, corriander powder, turmeric, amchur, chilly powder, garam masala. Combine well.
8.  Add 2 cups of water and mix well. Cook till masalas are well combined and curry reaches desired consistency.
9. Adjust for spices, add more water if needed, cover the lid and simmer for 5 min.
10. Turn off the stove and garnish with corriander. Serve with rice or roti.

Matar ka nimona

Ingredients:

Frozen green peas-2 cups
Potatoes-2 small
Oil-2 tbsp
Onions-2 medium
Tomatoes-2 large
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1 tsp
Cumin powder-1/2 tbsp
Amchur-1 tsp
Garam masala-1 tsp
Corriander powder-1 tbsp
Corriander-1/4 cup

Method:

1. Cut potatoes into small pieces and keep then aside.
2. Heat 1 tbsp of oil in a pan and shallow fry potatoes on a small flame till you get a nice crisp outside and soft inside. Keep them aside.
3. Heat 1 tbsp oil in the same pan and add cumin seeds. Allow them to splutter.
4. Add finely chopped onions, ginger garlic paste and brown the onions.
5. Now add finely chopped tomatoes, cover the lid and cook till mushy.
6. Meanwhile microwave peas for 2 minutes and blend them with 1/4 cup water.
7. Continue to cook onion tomato paste till the oil is released.
7. Add salt, cumin powder, corriander powder, turmeric, amchur and mix well.
8. Add blended peas along with 1-2 cups of water and mix well.
9. Adjust for spices, add more water if needed, cover the lid and simmer for 5 min.
10. Add shallow fried potatoes and cook for couple of minutes with covered lid.
11. Turn off the stove and garnish with corriander. Serve with rice or roti.

Sorakaya palu curry

Ingredients:

Beerakaya-1 large
Onion-2 medium
Garlic-3 cloves
Green chillies-4
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Oil-1 tbsp
Milk-1.5 cups
Salt-to taste
Cumin powder-1 tbsp
Corriander leaves-to garnish

Method:

1. Wash sorakaya and remove peel. Cut into small pieces and keep them aside. Also, finely chop onions and keep them aside.
2. Heat oil in a pan and saute crushed garlic till nice aroma comes out.
3. Add cumin and mustard seeds and allow them to splutter.
4. Add curry leaves, green chillies and cook for 30 sec.
5. Cook finely chopped onion with some salt and saute till transparent.
6. Add sorakaya pieces, cover the lid and cook for 5-10 min till they become soft.
7. If lot of water is released, cook with the lid open and allow some water to evaporate.
8. Add corriander powder and adjust for salt and chilly powder.
9. Add milk and cook on a small flame for couples of minutes.
10. Garnish with corriander leaves and serve with rice or roti.

Mixed vegetable curry

Ingredients:

Cauliflower-1/2 medium
Capsicum-1
Onion-1 small
Green beans-20
Baby Carrots-10
Potato-3 medium
Oil-2 tbsp
Tomato sauce-1 14 oz can
Salt-to taste
Turmeric-pinch
Red chilly powder-1 tsp
Cumin seeds-1 tsp
Cumin powder-1 tsp
Coriander powder-1 tbsp
Garam masala-1/2 tsp
Amchur-1 tsp
Lemon-1/2 small
Corriander-to garnish

Method:

1. Peel potatoes and cut them into small pieces.
2. Heat oil in a pan and add cumin seeds. Allow them to splutter.
3. Add chopped potatoes along with salt and turmeric. Mix well and cook with the lid closed till half cooked. Keep stirring occasionally.
4. While the potatoes are cooking, boil a pot of water with salt.
5. Cut cauliflower into bite size pieces and boil them in salt water till half cooked. Keep them aside.
6. Cut onion, capsicum, beans and carrots into small pieces and keep them aside.
7. Once the potato is done, add onion, capsicum, beans, carrots and cook for couple of minutes.
8. Now add boiled cauliflower and tomato sauce. Mix well.
9. Add salt, chilly powder, cumin powder, corriander powder, red chilly powder, garam masala and amchur. Mix well.
10. Finally add chopped tomato, cover the lid and cook for couple of minutes.
11. Open the lid and check of all the veggies are done. Otherwise continue o cook for few more minutes.
12. Adjust for spices and add lime juice. Garnish with corriander and serve with rotis.

Chamagadda (arbi) pulsu

Ingredients:

Arbi-8 small
Onion-2 medium
Tamarind-big lemon size
Green chillies-3
Ginger garlic paste-1 tbsp
Turmeric-pinch
Corriander powder-1 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Methi seeds-1/4 tsp
Salt-to taste
Red chillies-3
Jaggery or sugar-1 tsp or to taste
Oil-3 tbsp
Curry leaves-15
Hing-pinch
Corriander-to garnish

Method:

1. Wash arbi and cut into half.
2. Pressure cook with a pinch of salt and enough water for 8 whistles. Pressure cook time depends on the arbi type and 8 whistles work for me.
3.Once the pressure is gone, drain water. Wash with cold water and peel the skin off. 4. Cut each arbi into four pieces and keep them aside.
5. Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds and allow them to splutter.
6. Add dried red chillies, hing and saute for few sec.
7. Add finely chopped onions, finely chopped green chillies, curry leaves, turmeric, salt and ginger garlic paste. Mix well and cook till onions are brown.
8. While the onion cooks, extract tamarind juice and keep it aside.
9. After the onion is cooked and brown, add tamarind juice and mix well.
10. Add enough water and adjust for salt and jaggery to taste.
11. Let the mixture boil for couple of minutes.
12. Add arbi pieces and mix well. Cook with a closed lid for 5 min.
13. Check for all spices and turn off the stove.
14. Garnish with corriander and serve with rice. Enjoy the delicious pulsu.

Chana masala

Ingredients:

Chick peas dry-1 cup
Oil-3 tbsp+1 tsp
Onions-2 medium
Tomatoes-3 large
Green chillies-2
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Corriander powder-1 tbsp
Garam masala-1/2 tsp
Chole masala-1 tsp
Corriander-1/4 cup

Method:

1. Soak chickpeas in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. Chole should be soft and melt in your mouth.
3. In a non stick pan, heat 3 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove.
6. Transfer the above mix along with 1/4 cup of cooked chickpeas and half cup of water to a blender and blend till smooth.
7. In the same pan, add 1 tsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well.
9. Add turmeric, corriander powder, red chilly powder, garam masala and chole masala. Mix well.
10. Transfer remaining cooked chick peas along with the water to the pan. Add more water and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion. Serve with roti or rice.

Note: Sometimes, I also add few paneer slices from my paneer stash stored in freezer and it becomes chana paneer. It tastes really good.