Difficulty Rating 2 (Prep time required)
4-5 Medium Potatoes
1 big Onion
2 to 3 Tomatoes
1 strand Curry leaves (optional)
½ cup Coriander leaves (optional)
½ tsp Cumin seeds
½ tsp Mustard
pinch Asafetida (hing) (optional)
1tsp Garam masala
½ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Gram flour (besan) –mixed with water (optional)
1 tbsp Oil
1. Cook potatoes with salt and water; peel and lightly mash them (they should still be a bit chunky).
2. Heat oil in a pan; add mustard, cumin seeds, asafetida, curry leaves and onion and fry till the onions turn transparent.
3. Add tomatoes, turmeric powder, garam masala powder and red chilli powder. Fry till the oil separates.
4. Add the mashed potatoes, salt, and a little water. Boil for 5-6 mins and add the gram flour mixed with water. This helps in binding the saagu.
5. Finally check for salt and garnish with chopped coriander leaves.
This Saagu goes best with Rave Idli (Semolina Idli) and Coconut or Raw chutney. You can also serve it along with Dose and Chapathi too!
Thursday, February 25, 2010
Aloo (Potato) Methi (Fenugreek leaves) curry
Difficulty Rating 2 (Special Ingredient needed)
Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it.
4 Potatoes peeled and cubed
1 bunch fresh Fenugreek Leaves or 1/2 pk frozen
1 Tbsp Oil
1 small Onion finely chopped
3 cloves Garlic finely chopped
Green Chilies – to taste, finely chopped (optional)
1/2 Tbsp Coriander Powder
Red Chili Powder – to taste
1/2 tsp Turmeric Powder
Salt – to taste
1 medium Tomato – chopped
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
9. Serve with Chapati or other flat bread.
Methi (or Fenugreek) leaves are a favorite in many Indian dishes. They are commonly thought to help with indigestion and also have a number of other medicinal uses. Raw methi leaves have a bitter taste, which can be confined to a minimum in cooking process. Methi leaves can be found fresh at some international farmers markets and are often sold froze at the Indian grocery store. This recipe is equally good without the methi if you are unable to find it.
4 Potatoes peeled and cubed
1 bunch fresh Fenugreek Leaves or 1/2 pk frozen
1 Tbsp Oil
1 small Onion finely chopped
3 cloves Garlic finely chopped
Green Chilies – to taste, finely chopped (optional)
1/2 Tbsp Coriander Powder
Red Chili Powder – to taste
1/2 tsp Turmeric Powder
Salt – to taste
1 medium Tomato – chopped
1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.
9. Serve with Chapati or other flat bread.
Curried Karela (Bitter Gourd)
Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)
I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores.
4 medium bitter gourds
1 onion, sliced thinly
1 large tomato, pureed
½ cup coconut milk
1 TBsp oil
2 TBsp jaggery grated (or brown sugar)
1 tsp tamarind pulp
4 garlic cloves, minced or pureed
1inch ginger, minced or pureed
¼ cup chopped coriander leaves for garnish (optional)
Roast until golden brown and then powder:
3 red chillies
1 tsp sesame seeds (optional)
1 tsp cumin seeds
1 TBsp coriander seeds
1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips.
2. Cover the karela with salted water and set aside for at least 15 min.
3. Heat the oil in a skillet. Drain the karela, squeeze all the water you possibly can out of it, and add it to the oil.
4. Stir fry the karela until it begins to brown.
5. Now add the onions and continue to stir fry for another 5 minutes on medium heat.
6. Add the ginger and garlic pastes and sauté for a minute.
7. Now add the pureed tomato. Cook until the color deepens, about 5 minutes.
8. Add the powdered spices, the jaggery and the tamarind. Add salt and ¾ cup of water.
9. Bring the curry to a boil, cover, and cook over medium-low heat until the vegetables are tender, about 5-10 minutes.
10. Add the coconut milk, stir to mix, and turn off the heat.
11. Garnish with coriander leaves and serve hot.
I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores.
4 medium bitter gourds
1 onion, sliced thinly
1 large tomato, pureed
½ cup coconut milk
1 TBsp oil
2 TBsp jaggery grated (or brown sugar)
1 tsp tamarind pulp
4 garlic cloves, minced or pureed
1inch ginger, minced or pureed
¼ cup chopped coriander leaves for garnish (optional)
Roast until golden brown and then powder:
3 red chillies
1 tsp sesame seeds (optional)
1 tsp cumin seeds
1 TBsp coriander seeds
1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips.
2. Cover the karela with salted water and set aside for at least 15 min.
3. Heat the oil in a skillet. Drain the karela, squeeze all the water you possibly can out of it, and add it to the oil.
4. Stir fry the karela until it begins to brown.
5. Now add the onions and continue to stir fry for another 5 minutes on medium heat.
6. Add the ginger and garlic pastes and sauté for a minute.
7. Now add the pureed tomato. Cook until the color deepens, about 5 minutes.
8. Add the powdered spices, the jaggery and the tamarind. Add salt and ¾ cup of water.
9. Bring the curry to a boil, cover, and cook over medium-low heat until the vegetables are tender, about 5-10 minutes.
10. Add the coconut milk, stir to mix, and turn off the heat.
11. Garnish with coriander leaves and serve hot.
Egg Curry (Hard boiled eggs in a tomato sauce)
Difficulty Rating 1
2 cups Tomatoes diced
1 tsp Ginger
1 clove Garlic
1 tsp Chili powder
1 tsp Salt
½ tsp Coriander powder
½ tsp Cumin
3 Eggs Hard boiled
¼ bunch Cilantro (optional)
½ tsp Mustard seeds
½ tsp Fenugreek seeds (optional)
Pinch Cumin seeds
3 Dry red chilies
1. Heat oil. Add mustard seeds, fenugreek seeds and cumin seeds.
2. Add the tomato and ginger, garlic, chili powder, salt, ground coriander and cumin and cook until the tomato is soft.
3. Slice the eggs and add to the curry.
4. Garnish with cilantro and serve with rice.
2 cups Tomatoes diced
1 tsp Ginger
1 clove Garlic
1 tsp Chili powder
1 tsp Salt
½ tsp Coriander powder
½ tsp Cumin
3 Eggs Hard boiled
¼ bunch Cilantro (optional)
½ tsp Mustard seeds
½ tsp Fenugreek seeds (optional)
Pinch Cumin seeds
3 Dry red chilies
1. Heat oil. Add mustard seeds, fenugreek seeds and cumin seeds.
2. Add the tomato and ginger, garlic, chili powder, salt, ground coriander and cumin and cook until the tomato is soft.
3. Slice the eggs and add to the curry.
4. Garnish with cilantro and serve with rice.
Gobi (Cauliflower) Curry
Difficulty Rating 1
(This curry can also be made by substituting green beans, spinach, okra, eggplant or other vegetable for the Cauliflower)
1 cup Cauliflower
½ Onion diced
1 Tomato diced
2 tsp Chopped cilantro (optional)
2 tsp Curd (plain yogurt)
1 tsp Chili powder
1 tsp Coriander powder
½ tsp Turmeric
½ tsp Cumin
Salt to taste (about 1 tsp)
1 ½ tsp Ginger garlic paste
1. Heat oil. Add onions until golden.
2. Add ginger garlic paste. Add tomato until it breaks down.
3. Add spices and salt.
4. Add curd and mix.
5. Add cauliflower and cook 2 minutes.
6. Add ½ a cup of water and cook covered until cauliflower is soft.
Garnish with cilantro and serve with rice or flat bread.
(This curry can also be made by substituting green beans, spinach, okra, eggplant or other vegetable for the Cauliflower)
1 cup Cauliflower
½ Onion diced
1 Tomato diced
2 tsp Chopped cilantro (optional)
2 tsp Curd (plain yogurt)
1 tsp Chili powder
1 tsp Coriander powder
½ tsp Turmeric
½ tsp Cumin
Salt to taste (about 1 tsp)
1 ½ tsp Ginger garlic paste
1. Heat oil. Add onions until golden.
2. Add ginger garlic paste. Add tomato until it breaks down.
3. Add spices and salt.
4. Add curd and mix.
5. Add cauliflower and cook 2 minutes.
6. Add ½ a cup of water and cook covered until cauliflower is soft.
Garnish with cilantro and serve with rice or flat bread.
Baby Brinjals (Egg Plant) in Masala Sauce (Gutti Vankaya)
Difficulty Rating 5 (Difficult prep, Grinding required, Special Ingredients needed)
Indian Brinjal (egg plant) are very different from their cousin which is typically found in your local grocery store. The main difference is in size. they are about the size of a small onion. Some recipies can be made using the large "american" eggplant. However, this recipie requires the indian variety. They can often be found at the Indian grocery store.
¼ Cup Chana dal
¼ Cup Urad dal
¼ Cup Sesame seeds
¼ Cup Grated coconut
¼ Cup Peanuts
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
¼ tsp Cloves
¼ tsp Cinnamon
¼ tsp Black peppercorn
¼ tsp Fenugreek(methi) seeds (optional)
15 Dried red chillies
1. Roast the above items Take care not to black or burn them.
2. Once they are cool enough to touch, take them all in a mixer. Add 1 Tbsp each of Jaggery and Tamarind juice and 1 tsp of Salt.
3. Blend them to smooth consistency.
4. Take 12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep them all connected by the stem.
5. Heat a tablespoon of oil in a big skillet. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
6. Add the cut brinjals and the masala powder you have grinded earlier to the skillet.
7. Add about a glass of water.
8. Stir in ½ tsp each of turmeric and salt.
9. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between.
10. When brinjals are cooked to tender and masala sauce thickens up a bit turn off the heat.
11. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
12. Serve warm with rice or roti.
Indian Brinjal (egg plant) are very different from their cousin which is typically found in your local grocery store. The main difference is in size. they are about the size of a small onion. Some recipies can be made using the large "american" eggplant. However, this recipie requires the indian variety. They can often be found at the Indian grocery store.
¼ Cup Chana dal
¼ Cup Urad dal
¼ Cup Sesame seeds
¼ Cup Grated coconut
¼ Cup Peanuts
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
¼ tsp Cloves
¼ tsp Cinnamon
¼ tsp Black peppercorn
¼ tsp Fenugreek(methi) seeds (optional)
15 Dried red chillies
1. Roast the above items Take care not to black or burn them.
2. Once they are cool enough to touch, take them all in a mixer. Add 1 Tbsp each of Jaggery and Tamarind juice and 1 tsp of Salt.
3. Blend them to smooth consistency.
4. Take 12 young fresh looking brinjals. Make two cuts in each brinjal, one horizontal and one vertical Like plus (+) shape. Keep them all connected by the stem.
5. Heat a tablespoon of oil in a big skillet. Add and toast few curry leaves and a teaspoon each of cumin and mustard seeds.
6. Add the cut brinjals and the masala powder you have grinded earlier to the skillet.
7. Add about a glass of water.
8. Stir in ½ tsp each of turmeric and salt.
9. Cover and cook on medium-low heat for about 20 to 30 minutes, stirring in-between.
10. When brinjals are cooked to tender and masala sauce thickens up a bit turn off the heat.
11. Let the curry sit on stove for another 10 minutes like that, giving more time for the flavors to mingle well.
12. Serve warm with rice or roti.
Prawn (Shrimp) Curry
Difficulty Rating 1
1 lb Shrimp (cooked)
2 large Onions diced
3 Tomatoes diced
3-4 Green chilies slit (optional)
2 tsp Ginger Garlic paste
½ tsp Turmeric
1 ½ tsp Chili powder
2 tsp Garam masala powder
3 Tbsp Oil
1. Heat the oil. Add the onions and chilies and fry until the onions are golden.
2. Add the ginger garlic paste
3. Add the tomato and cook until they break down.
4. Add the shrimp and cook.
5. Add the masala powder, turmeric, chili powder and salt.
6. Add water (about 1 cup) and summer with the lid off until the sauce begins to thicken.
7. Add a few coriander (cilantro) leaves and cook for a few minutes.
8. Serve with rice (Talimp anum).
1 lb Shrimp (cooked)
2 large Onions diced
3 Tomatoes diced
3-4 Green chilies slit (optional)
2 tsp Ginger Garlic paste
½ tsp Turmeric
1 ½ tsp Chili powder
2 tsp Garam masala powder
3 Tbsp Oil
1. Heat the oil. Add the onions and chilies and fry until the onions are golden.
2. Add the ginger garlic paste
3. Add the tomato and cook until they break down.
4. Add the shrimp and cook.
5. Add the masala powder, turmeric, chili powder and salt.
6. Add water (about 1 cup) and summer with the lid off until the sauce begins to thicken.
7. Add a few coriander (cilantro) leaves and cook for a few minutes.
8. Serve with rice (Talimp anum).
Aloo (Potato) Curry
Difficulty Rating 1
Oil (to cover the bottom of the pan)
6 Curry leaves (optional)
1 Onion diced
2 cups Tomato diced
1 tsp Cumin
1 ½ tsp Coriander
1 ½ tsp Chili powder
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Turmeric
1 tsp Salt
2 Potatoes
1. Peel and dice potatoes. Hite in water with some salt just until the water boils and then turn off the heat and leave in water for 10 minutes. (They should still be firm.)
2. Heat oil. Add the curry leaves until they splutter. Add the onions until they are golden.
3. Add ginger garlic paste and stir
4. Add tomato, spices and salt until the tomatoes break up.
5. Add the potato and about ½ a cup of water.
6. Cover and simmer for about 10 minutes until the potatoes are just done.
7. Serve hot with rice or flat bread.
Oil (to cover the bottom of the pan)
6 Curry leaves (optional)
1 Onion diced
2 cups Tomato diced
1 tsp Cumin
1 ½ tsp Coriander
1 ½ tsp Chili powder
1 tsp Ginger paste
1 tsp Garlic paste
½ tsp Turmeric
1 tsp Salt
2 Potatoes
1. Peel and dice potatoes. Hite in water with some salt just until the water boils and then turn off the heat and leave in water for 10 minutes. (They should still be firm.)
2. Heat oil. Add the curry leaves until they splutter. Add the onions until they are golden.
3. Add ginger garlic paste and stir
4. Add tomato, spices and salt until the tomatoes break up.
5. Add the potato and about ½ a cup of water.
6. Cover and simmer for about 10 minutes until the potatoes are just done.
7. Serve hot with rice or flat bread.
Masala Keehma
Difficulty Rating 2 (Difficult prep)
1/2 kg ground beef/ minced beef (you can use any ground meat you prefer for this recipe)
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala (see link below for recipe to make your own)
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish (optional)
1. Heat the cooking oil in a wok or deep pan, on medium heat.
2. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
3. Add the ginger and garlic pastes and fry for 1 minute.
4. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
5. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
6. Add the tomatoes, stir and cook till they are soft.
7. Turn the fire off, add the lime juice and stir.
8. Garnish with chopped coriander leaves and serve with hot chapattis, parathas or other flat bread.
1/2 kg ground beef/ minced beef (you can use any ground meat you prefer for this recipe)
3 tbsps vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps coriander powder
1 tbsp cumin powder
1 tbsp garam masala (see link below for recipe to make your own)
Salt to taste
2 medium-sized tomatoes chopped fine
Juice of 1/2 a lime
Chopped coriander leaves to garnish (optional)
1. Heat the cooking oil in a wok or deep pan, on medium heat.
2. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color.
3. Add the ginger and garlic pastes and fry for 1 minute.
4. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.
5. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.
6. Add the tomatoes, stir and cook till they are soft.
7. Turn the fire off, add the lime juice and stir.
8. Garnish with chopped coriander leaves and serve with hot chapattis, parathas or other flat bread.
Chicken Fry - Kodi Vepudu
Difficulty Rating 1
2 lbs Chicken pieces
2 tsp Salt
2 tsp Turmeric
2 Tbsp Ginger garlic paste
4 Tbsp Coriander powder(dhaniya powder)
½ Tbsp Chili powder.
(Combined these two powders with water until you get smooth paste.)
1. Wash and pat dry the chicken pieces
2. Mix them with ingredients 2,3 and 4.
3. In a non-stick pan heat 5-6 tbsp of oil add chicken mixture
4. Fry the pieces for about 10-15 minutes (stir the pieces every 3 minutes) until you notice the browning on the chicken pieces.
5. At this point add the coriander and chili powder paste and mix well.
6. Fry the mixture for 5 more minutes.
7. Cover the pan and allow the mixture to cook for 10 more minutes in medium-low heat.
8. Adjust salt if necessary and garnish with coriander leaves.
9. Serve with rice and rasam or sambhar
2 lbs Chicken pieces
2 tsp Salt
2 tsp Turmeric
2 Tbsp Ginger garlic paste
4 Tbsp Coriander powder(dhaniya powder)
½ Tbsp Chili powder.
(Combined these two powders with water until you get smooth paste.)
1. Wash and pat dry the chicken pieces
2. Mix them with ingredients 2,3 and 4.
3. In a non-stick pan heat 5-6 tbsp of oil add chicken mixture
4. Fry the pieces for about 10-15 minutes (stir the pieces every 3 minutes) until you notice the browning on the chicken pieces.
5. At this point add the coriander and chili powder paste and mix well.
6. Fry the mixture for 5 more minutes.
7. Cover the pan and allow the mixture to cook for 10 more minutes in medium-low heat.
8. Adjust salt if necessary and garnish with coriander leaves.
9. Serve with rice and rasam or sambhar
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