Soya Chunk Curry.

http://www.youtube.com/watch?v=e_8UiSXaXpM


Ingredients

1 pkt-soya chunks,or veggie nuggets
1 large- onion thinly sliced
1 tsp- garlic crushed
1 tsp -ginger crushed
1 large- tomato diced
1 small- capsicum diced
1 cup- potato diced
To taste- red chilly powder
1/2 tsp-turmeric powder
1/2 tsp -Cumin-
1 tsp-coriander powder
1 tsp -garam masala
1 tsp- lime juice
2 tbsp-oil
1 cup -cilantro chopped
salt to taste


Method
Cook the veggie nuggets according to the package directions.

Heat some oil in a vessel, when hot, add garam masala, red chilly powder ,turmeric,salt and the soya chunks. Keep the flame low.
saute for 6 minutes or until the soya chunks become light brown.
Then add the capsicum. Saute until the capsicum become soft. Keep this soya chunk aside.

For making gravy.
Pour some oil into a heated pan and splutter the cumin seeds.
Then add the onion,ginger and garlic. Mix well until the onion turns light brown.
Add the red chilly powder,turmeric and the coriander powder. Mix well.
Add the tomato. Mix well .
Add salt, garam masala and salt. Saute well
Add soya chunks into this gravy.
Pour some water and the lime juice according to your consistency.
Cover with a lid and cook another 20 minutes.
Garnish with cilantro and serve hot!

Tindura or Kovakka curry

http://www.youtube.com/watch?v=CyCKhyxiQj0


Ingredients

2 cups tidura or kovakka
½ cup or to taste green mangoes or tamarind
1 medium onion thinly sliced
To taste green chillies
¾ tsp cumin powder
1 ½ tsp coriander powder
1/2 tsp turmeric powder
1½ cup coconut milk
1 tbsp oil
½ tsp mustard seeds
3 whole red chillies
A few curry leaves
To taste salt


Method

POUR some oil in a heated pan and add the kovakka, onion and the green chilles.
ADD the salt and saute until it turns light brown.
ADD approximately 2 cups of water and the green mangoes. Stir well.
ADD cumin powder, coriander powder, and turmeric powder. Cover with a lid and let it cook until the vegetables are tender.
ADD the coconut milk. Let it boil for another 5 minutes.
SPLUTTER the mustard seeds in some oil. Add red chillies and curry leaves. Pour this seasoning over the curry.

Aviyal (Mixed Vegetables In Coconut)

http://www.youtube.com/watch?v=J9wJ0dbKNJk

Serve-4

Ingredients-

For cooking the vegetables

3,4 cups- Mixed vegetables. (You can use green plantain,elephant yam,carrots,drumsticks,potatoes,snake guard,beans,pumpkin etc...)

3/4 tsp-Turmeric powder

1 tsp - Oil

A few- Green chillies

A few -Curry leaves

To taste-Salt

For coconut mixture

1 cup- Fresh coconut

3/4 tsp-Cumin

4- Pearl onions or a few pieces of red onions

1 cup- Plain yogurt (you can also use 1/2 cup yogurt and 1/2 cup sour creme)

Seasoning

1 tsp -Coconut oil

A few- Curry leaves.

Method
1. Cut all the vegetables lengthwise of "1 thickness.
2. Cook the vegetables with 1/2 cup water,salt,turmeric,green chillies, curry leaves and oil.
3.Grind together the coconut ,cumin,green chillies,onion. Use a little bit of water to grind easily.ou can also use yogurt instead of water
4. Make a coarse form. Do not make a paste.
5. Once the vegetables are cooked ,add the ground paste and yogurt.
6. Mix well and make sure all the vegetables are coated with coconut mixture.
7. Cook for a minute until it is heated all the way through. Turn off the stove and remove from heat.
8. Season with 1 tsp coconut oil and curry leaves.
9. Serve hot with rice.

Sambar

Serves 4

Ingredients
1 cup-Toor dal
2 cups-Any of your favorite vegetables (cut it into small pieces)
1-Tomato ,chopped
½ tsp-Turmeric powder
1 tsp-Tamarind paste

For sambar powder-
2 tbsp-Whole coriander seeds
2-3 tsp-Chana dal
½ tsp-Fenugreek seeds

1/2 tsp-Cumin
A few (for taste)
Whole red chillies
1 or 2 pinch-Asafoetida or Hing powder
½ cup-Shredded coconut(Optional)
2 no-Pearl onion or garlic (according to your choice)
A few-Curry leaves
1 tsp-Oil

For seasoning
1 tsp-Mustard seeds
A few-Curry leaves
A few-Red chillies
A few-Chopped cilantro(optional)
1 tsp-Sesame oil or any oil

Method
*Cook the toor dal in a pressure cooker until soft.
*In a pan, add all the sambar powder ingredients. Fry on low to medium heat.
*Fry until the coconut turns light brown.
*Add this mixture into the blender. Grind to a smooth paste adding water as needed.
*Cook the vegetables with turmeric, tamarind paste,tomato and salt. Add enough water. Cook until the vegetables become soft.
*Add the cooked dal and sambar paste to the vegetables. Let it boil for 15 minutes until the spices are well cooked. Add enough water according to your consistency.
*Heat sesame oil in a pan. Splutter mustard seeds and saute red chillies and curry leaves.
*Add the above seasoning into the sambar.




Note
You can also add some chopped coriander leaves for seasoning.

Erisseri (Pumpkin with oriental beans)

serves 4

Ingredients

2 cups-Diced pumpkin
½ cup-Red chori or oriental beans
1 tsp -Red chilly powder
½ tsp-Turmeric powder
2 tbsp-Grated coconut
1 or 2 -Green chillies
2 or 3 -Red pearl onions
½ tsp-Cumin seeds
A few-Curry leaves
A few-Whole red chillies
2 tbsp-Grated coconut for seasoning
1 tsp-Mustard seeds
To taste-Salt
1 tsp-Oil

Method
1. Cook red beans with salt and enough water.
2. Cook pumpkin with red chilly powder, turmeric and salt.
3. Mix cooked beans and pumpkin.
4. Grind coconut with green chillies,cumin and pearl onion.
5 Add the ground mixture into the cooked mixture.
6. Cook for 2 minutes. Make sure not to boil.
7.Heat oil in a pan.
8. Splutter mustard seeds followed by red chillies and curry leaves.
9.Add grated coconut in to the seasoning and saute until the coconut becomes brown.
10. Pour this seasoning into the cooked pumkin curry and mix well.

Tips
You can also grind a piece of garlic, if you are a garlic lover!
You can also use any of your favorite vegetables for this curry.

Pachadi

Serves 4

Ingredients
1 cup-Diced Chayote squash or Cucumber
1 or 2 -Green chillies
2 tbsp-Grated coconut or 8 oz coconut milk.
1/2tsp-Mustard seeds ( for grinding)
½ tsp-Mustard seeds (for seasoning)
A few-Curry leaves
A few-Whole red chillies
1 cup -Curd or yogurt
To taste-Salt
1 tsp-Oil

Method
*Grind coconut into a paste with ½ tsp mustard seeds.
*Cook the vegetables in a vessel with ½ cup water, green chillies, salt, and a few curry leaves.
(You have to cook the vegetables until they are very soft. )
*When cooked, turn the stove off.
*Immediately after, add coconut paste and curd onto the hot cooked vegetables. Stir very well.
(Do not heat the curry after you add the coconut paste.)
*Season it with mustard, curry leaves, and red chillies.
*Serve with rice and enjoy!

Tips
You can use any of your favorite vegetables for this curry.
You can also add a small piece of crushed ginger while you cook the vegetables to give it a different taste.

Do not add yogurt if you are using raw mangoes.

V8 Tomato Tasam.

serves 2

Ingredients
2 cup-V8 Tomato soup
1 cup -Water
4 cloves-Garlic
½ tsp-Turmeric powder
1 tsp -Cumin
½ tsp-Black pepper
To taste-Salt
To taste-Red chilly powder
For seasoning-¼ tsp Mustard seeds,cumin seeds,Couple of curry leaves
2 pinch-asafoetida powder

Method
*Crush the garlic and cumin.
*Heat oil. Add crushed garlic and cumin. Saute for 3 minutes.
*Then add red chilly powder, turmeric, and black pepper powder. Stir well for 2 minutes.
*Add V8 and water. Mix it well. You can add water according to your preferred thickness. Cook for 6 minutes .
*Heat oil in another pan.
*Splutter the mustard seeds and cumin seeds. Add the curry leaves and asafoetida powder. Fry for a minute.
*Pour it over the rasam. Serve hot.

Notes.
You can add also add a little of rasam powder to give it a different taste.
You can also add cilantro leaves.