Aloo Besan Fry

Aloo Besan Fry or Aloo Fry is made from simple potatoes blended in Bhath powder and besan- making it a crispy tasty sabzi. Enjoy it with chapati or Rasam Rice.

            Aloo Besan Fry

Tasty, spicy and delicious.

Ingredients

• 3 big Potatoes
• 1/2 tsp Mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• 1 tbsp besan
• 2 tbsp Oil
• Salt to taste

Method: Cut the potatoes in small pieces. Heat Oil in pan, add mustard, chanadal, uraddal, jeera, hing tumeric, curry leaves, and fry for some time.  next add the potatoes and fry. Keep frying in between till done.

Add the masala pwd in the oil, Add besan and mix. Next add salt and mix well, fry for some time till the masala coats well on the potatoes.  Serve hot with chapati or rasam rice.

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“Life is a great big canvas, and you should throw all the paint you can on it.”Danny Kate

Aloo Paneer Masala

Aloo Paneer Masala is a delicious and flavorful side dish that goes perfectly well with Indian Breads or rice. A combination of potatoes and paneer in spicy onion and tomato blend make this one tasty gravy.

Aloo Paneer Masala

• Ingredients
• 1 tsp jeera
• 1/2 cup tomato puree
• 1⁄2 teaspoons ginger garlic paste 
• 1 tsp dhania-jeera pwd
• 1 tsp red chilli powder 
• 1 tsp garam masala
• 1 cup potato cubes
• 1 cup paneer cubes
• coriander leaves, to garnish 
• Oil-3 tbsp
• 1 tbsp cream

To Grind 
• Few cashews (soaked in water)
• 1-2 Green Chilies
• 1/2 cup chopped Onion

Method- Grind all the items mentioned above under grind into fine paste. Add oil in a pan, add the cumin seeds. Next add the chilly powder, garam masala ground paste and the tomato puree and keep stirring. Next add fried potato cubes and paneer cubes. Add salt, sugar and mix well. Top it up with cream  Cook till the gravy thickens.  Serve hot with Indian Bread of your choice.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Avarekalu sagu

Avarekalu Saagu is an interesting accompaniment for your chaptis or puris. You can enjoy it with idlis, dosa or rasam rice. This delicious gravy is a blend of Indian spices with onion, tomatoes and coconut. Try it out during the avarekayi season. 

Avarekalu is Hyacinth Beans or Vaal.

Avarekalu Sagu

Ingredients

1. 1 cup avarekalu (cooked)
2. 1 big onion chopped
3. 1 tomato chopped
4. 1/4 tsp turmeric powder
5. 3 tsp cooking oil
6. 1/4 tsp mustard seeds
7. 1/2 tsp urad dal
8. 1/2 tsp chana dal
9. Hing a pinch
10. 4 - 5 curry leaves
11. Salt as per your taste

To grind

1. 1/2 cup grated coconut
2. small piece ginger
3. 1 tsp coriander seeds
4. 1/2 tsp cumin seeds 
5. 2 tbsp putani /roasted dal
6. 1 tsp poppy seeds
7. 1 - 2 green chili
8. 1/2" cinnamon
9. few cloves
10. green Elachi or cardamom
11. 2 tbsp coriander leaves (optional)

Method - Avarekaalu Saagu recipe

Roast the ingredients from 2-5 mins with little oil. Next grind all ingredients along with spices.

In a pan heat a tsp of oil and add mustard, chana dal, urad dal once done, add curry leaves, hing and turmeric. 

Add onion and tomatoes and fry well. Next add the boiled avarekalu. Mix. 

Add the grounded paste and mix well. Bring it to boil. Add salt. Simmer on low heat for 3-4mins. 

Cover and let the saagu blend well. 

Serve Avarekalu saagu hot with puris or chapatis.

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#Happiness is home-made.

Kadai Paneer

Kadai Paneer or Paneer Masala is a simpe and deslicious gravy for Indian Breads. Its spicy and tasty perfect for winter weathers. Try it out. This gravy  is a blend of sautéd Paneer cubes with capsicum in spicy and flavoured onion tomato gravy 

Kadai Paneer

Ingredients

• 1 Onion (chopped)
• 2  Tomatoes (pureed)
• 1 GreenCapsicum / Shimla Mirch
• (cut in squares)
• 1 cup Paneer, cut in cubes
• 1/2 tsp ginger garlic paste
• 1 Tsp Red Chilli Powder
• Pinch Haldi
• 1 Tsp Garam Masala
• Salt as per taste
• 1/2 tsp sugar
• 1 tsp crushed kasuri methi
• 1 tbsp oil
• fresh cream
• coriander leaves for garnish

For Masala (to grind)

• 2 Teaspoons Coriander Seeds

  

  Kadai Paneer

• 3-4 Dried Red Chillies
• 2 Tsp Cumin Seeds (Jeera)
• 1 Tsp Fennel Seeds (Saunf)

Method - In a pan fry Cumin Seeds, Dried Red Chillies, Coriander Seeds and Fennel Seeds (Saunf) on low heat till they become slightly dark and fragrant.Grind it to a coarse powder.
Next in a big kadai, add oil and add finely chopped onions  and fry it.
Add ginger garlic paste. 
Next add tomato puree to the pan and cook. Next add the masala powders. Next add capsicum to the gravy. 
Add 1 Cup water to the gravy and cook for a few minutes, add salt and sugar.
Mix well. Once it blends well  add the Paneer cubes. Cover the pan with a lid and cook  till the Paneer is cooked, top it with cream, garnish with corinder leaves and serve it hot with any Indian Bread like Naan, paratha or simple chapathis.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Palak Stir Fry

Palak Stir Fry is a healthy combination of green palak /spinach leaves with lentils ( tur dal cooked) with mild spices. Easy to make. Enjoy hot with chapati or rasam rice. Spinach or Palak provides healthy nutrients and is rich in iron, vitamins and minerals. It is very important for overall health including skin, hair etc. It is one of the immunity booster foods.

Palak Stir Fry

Ingredients

• 1 bunch Palak/ spinach
•  (cleaned and chopped finely)
• 1- 2 dry red chillies
• 3-4 tbsp grated coconut
• 1-2 tbsp Cooked Dal
• salt according to taste
• 1/2 tsp lemon juice
• Coriander leaves-few

Seasoning

• 1/2 tbsp oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp jeera
• Few curry leaves
• Pinch-Hing
• Pinch-Turmeric Pwd

Method: In a pan, heat oil and add the chopped spinach and fry well. Take is aside. Next heat the oil in a broad pan. Prepare Seasoning  add mustard seeds, add urad dal, chana dal,Turmeric,hing curry leaves. Add red chillies, saute well. Once done add the chopped Spinach and sauté well. Add salt and mix. Finally garnish it with grated coconut and coriander leaves. Serve hot with rasam rice or chapati. Simple and tasty Palak Stir Fry.

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Life is what happens while you are busy making other plans.
John Lennon 

Karela Masala

Karela Masala  is an interesting and healthy gravy that you can enjoy with  Indian breads or rice. It is delicious and simple to cook. Karela is known as Bitter Gourd or Hagalkaayi in kannada. It is very nutritious and tasty. Try it out.

Karela Masala 

Ingredients:

• 1 cup karela (finely chopped)

1 onion, finely chopped

1 tomato finely chopped

1/2  green chilly chopped

1/2 tsp jeera

1/2 tsp mustard

1/2 tsp red chilli

pwd

Turmeric pwd -pinch

1/2 tsp dhania

jeera pwd

1 tsp Bhath pwd 

1-2 tsp tamarind paste

2 tsp jaggery pwd

salt to taste

1 tbsp oil

Curry leaves-few

Coriander leaves-few

Method-In a kadai, add little oil , fry

 karela well  and keep it aside. Next in a pan,heat oil ,add jeera,mustard, chopped onions, green chillies and curry leaves and saute for 2-3 mins. Add the chopped tomatoes and masala pwds and fry well. Add little water and cook for 1-2 mins. Next add the fried karela and mix.  Simmer for 2-3 mins till the gravy blends well stirring occasionally. Garnish with coriander leaves . Serve hot with rice or rotis.

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"Love begins at home, and it is not how much we do... but how much love we put in that action."Mother Teresa 

Corn Paneer Masala

• Corn Paneer Masala is a easy gravy for your parathas or rotis.Enjoy it hot. Kids will love the combination sweet corn with paneer , healthy and nutritious.
• 
  

Ingredients

To Grind 
• 
  

Few broken cashew
1-2 Green Chilies
1/2 cup chopped Onion

Others
1/2 cup paneer shredded
1 cup  sweet corn (boiled)
1/2 cup capsicum (stir fried)
1-2  tbp  oil
1 piece bay leaf
1 tsp Chili pwd
2 tomatoes puréed
1/2 tbsp cream
1 tsp sugar
1/2 tsp garam masala pwd
1/2 tsp kasuri methi
1/2 tsp jeera /cumin seeds
Coriander leaves-garnish
Salt-for taste

Method

Grind all the items mentioned above under grind into fine paste. Add oil in a pan, add the cumin seeds, bay leaf. Add the chilly powder, garam masala ,ground paste and the tomato puree and let it cook ,keep stirring. Add the corn,capsicum shredded paneer and malai (cream). Add salt,sugar and mix well. Cook till the gravy thickens Serve hot with roti of your choice.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Aloo Capsicum

Aloo Capsicum is a delicious combination for Indian breads. It can be made in variety of ways. This is one with hurikadle pudi / Fried gram dal powder and mildly spiced. Perfect for kids.

Aloo Capsicum

Ingredients 

•  2 potatoes (boiled and diced)
•  2 capsicums 
• 1/2 tsp cumin seeds 
• 1/2 tsp mustard
• Hing pinch
• 1-2 green chillies
• 1 tsp turmeric powder 
• 1 tsp Hurikadle powder
• 2 tsp grated coconut
• 1-2 tbsp Oil
• Salt 

• Method-Heat oil in a pan. Add cumin and mustard, hing, turmeric, green chilies and fry till done  add capsicum and sauté for some time. Next add potatoes ,the hurikadle powder , salt and mix well. Garnish  with coriander leaves and coconut and serve Aloo Capsicum hot with chapati or rice.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Stuffed Aloo Bhindi

Stuffed Aloo Bhindi  is delicious side dish for Indian breads. The spices blended with potato is stuffed in the Lady's finger or Okra and fried is yummy, tangy and tasty. Enjoy!!  

Stuffed Aloo Bhindi 

Ingredients:

• Lady'sfinger /Bhindi-10-15
• 2-3 tbsp oil

Stuffing masala

• 1 cup shredded boiled potato
• 1 tsp amchur pwd
• 1 tbsp dhania-jeera pwd
• 1 tsp Chili pwd
• 1-2  tbsp Veg Bhath pwd
• Turmeric-pinch
• salt 
• Tamarind paste-1-tsp

Method-  Mix all the masala mentioned under stuffing ingredients properly and keep it aside.

Next carefully trim the sides and slit the bhindi vertically. Fill in the aloo masala in the bhindi. 

Heat oil in a kadai.

Place the stuffed bhindi and fry on low heat till done. 

Serve Stuffed Aloo Bhindi  hot with Indian Breads.




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Aloo Simla Mirch Peanut masala

Aloo Simla Mirch Peanut masala is a delicious combination for Indian breads. It can be made in variety of ways. This is made by blending aloo and simla mirch in roasted peanut masala powder.

Aloo Simla Mirch Peanut masala

Ingredients

1 potatoes (boiled and diced)
2 capsicums 
1/2 tsp cumin seed 
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp urad dal
Hing pinch
1/2 tsp red chili powder 
1 tsp turmeric powder 
1/2 tsp dhania jeera powder 
1 tsp Bhath powder
2 tsp Peanut powder
few coriander leaves (finely chopped) 
1-2 tbsp Oil
Salt 

• Method-
• Roast peanut well in a kadai.Ground it in the mixer and keep it aside.(You can also add red chillies along with it)
• Heat oil in a pan. Add cumin and mustard, chana dal,urad dal ,hing, and fry till done ,add capsicum and sauté for some time. Next add diced potatoes ,the masala pwd ,salt and mix well. Garnish  with coriander leaves and serve Aloo Simla Mirch Peanut masala hot with naan or roti.

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Masala Karela fry

Masala Karela fry is a simple , spicy vegetable side dish for Chapati or Rasam Rice. Karela or Bitter gourd has its distinct bitter taste but once blended with groundnut  powder and spices , it tastes awesome. Enjoy!

                   Masala Karela fry 

Ingredients:

• Bitter Gourd-3-4 (sliced)
• Bhath Pwd-2 tsp
• Sambhar pwd-1 tsp
• Groundnut powder-1-2tbsp
• Salt to taste
• Oil 2-3 tbsp

For Seasoning:

• 2 tbsp. oil
• 1/2 tsp. mustard
• 1/2 tsp.cumin seeds
• 1 tsp chana dal
• 1 tsp. Urad dal
• Hing- a pinch
• Curry leaves-few
• Turmeric pwd-pinch

Method:
Roast groundnuts on low heat and grind it into powder. Keep it aside. Slice the bitter gourd in to thin slices. In a pan  add oil and roast the karela well. Next add bhath and sambhar powder, groundnut powder, salt and mix well. Fry till it becomes crisp. Heat oil in a pan and prepare seasoning add it to the karelas. Enjoy Masala Karela fry with hot rasam rice or chapati.

(You can remove the seeds)





'LIFE always offers you a second chance .
                               It's called TOMORROW'

Potato Saagu

Potato Saagu 

Potato Saagu is yummy side dish for chapati/idli. It is  a wonderful combination of potato and spices blended with besan. It is known as Bombay Saagu in restaurants in Karnataka.

I learnt this recipe form my aunt.

Ingredients

• Potatoes- 2 (boiled and mashed)
• Onion- 1 Chopped
• Tomato- 1 chopped.
• Green chillies- 2 nos. 
• Turmeric powder- pinch
• Salt- as per taste
• Chickpea flour (Besan)- 2 tsp
• Coriander leaves- few
• Lemon juice-1/2 tsp (opt)
• grated Coconut-1-2 tsp

Seasoning 


• oil- 2 tsp
• Mustard seeds- 1 tsp
• Chana dal-1/2 tsp
• Urad dal-1/2 tsp
• Jeera-1/2 tsp
• Hing-pinch
• Curry leaves-few
• Ginger-Few shreds

Method-  Potato Saagu/ Bombay Saagu Recipe


Mix the chickpea flour with  water and make the paste with no lumps.
In a pan, add oil prepare seasonings,next add onion and saute ,next add tomatoes ,add mashed potatoes add water and let it simmer for some time.
Next add salt , besan flour paste.Let it cook for some more time,keep stirring in between. Add lemon juice.
Garnish with chopped coriander leaves and coconut .
Serve Potato Saagu hot with chapati or idli/dosa.

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"The best preparation for tomorrow is doing your best today." H. Jackson Brown, Jr.

Aloo Gobi Sabzi

Aloo Gobi Sabzi aka Flower Batata Bhaji is a  side dish for chapatis very easy to prepare .This version is made by adding South Indian Bhath pudi/powder.A perfect lunch box recipe.

Aloo Gobi Sabzi 

Ingredients:

• cauliflower, medium – 1 
• (cut and cleaned well)
• Potatoes –3- 4 
• (boiled and cut into pieces)
• Cumin seeds – 1 tsp
• Onion-1 finely chopped
• Tomato,chopped – 2
• Red chilly pwd – 1 tbsp
• Turmeric pwd – 1/2 tsp
• Bhaat Powder – 2 tsp
• Oil – 2 tsp
• Salt as per taste
• 
  

Method:Heat oil in a kadai.Add cumin seeds,and saute for a while .Next add onion,turmeric pwd,bhath masala pwd ,add cauliflower and fry well.Add the tomatoes and let it cook for 5-7 mins.Add the potatoes ,salt and mix well ,simmer till the vegetables get coated in the masalas properly.Garnish with little lemon juice.Serve hot with Indian breads.

"Most folks are as happy as they make up their minds to be".Abraham Lincoln 

Peas Masala Gravy II

Peas Masala Gravy II is another Peas variant that can be enjoyed with Indian Breads.

This sabzi is blended in tomato and cashews mix without onion, it is tasty and delicious.

Peas Masala Gravy II 

Ingredients

• Peas - 1 cup (steamed)
• Tomatoes -1-2
• Green Chilies - 1-2
• Cashewnut - few (roasted)
• Curd - 1 tbsp
• Chana masala- 2tsp (MTR)
• Garam masala- 1/2 tsp
• Dhania jeera pwd-1/2 tsp
• Kasoori methi -few (crushed)(Everest)
• Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp

Method - 

Grind tomatoes, chilies.
Also grind cashews with curds. Keep it aside.
Heat butter in pan, add jeera, saute well, and next add the ground tomato mix add the masala pwds and fry well.
Next add the cashew paste and fry.
Add the steamed peas, add water if required , mix well, add salt, and mix and let it simmer for 2-3 mins till the gravy blends in.
Add crushed kasuri methi, coriander leaves,
a spoon of cream, mix and serve hot with Indian breads.





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"I don't know the key to success, but the key to failure is trying to please everybody."Bill Cosby 

Tomato Bhaji

Tomato Bhaji  is with a touch of groundnut and red chili peppers .Tangy and spicy enjoy with hot chapatis or parathas or simple Dal-Chawal.

Ingredients:

Tomato Bhaji

• 1 cup tomato chopped
• Salt as per taste
• 3  tbsp -groundnut
• 7-8 red chilies pepper (spicy ones)
• Coconut-1 tbsp (opt)

For Seasoning

• 1tsp oil
• 1 tspn mustard seeds
• 1 tspn chana dal
• 1 tspn urad dal
• Hing-pinch

Method:

1.Roast coconut well and keep it aside ,next roast groundnut and red peppers in little oil,grind it into powder.

2. Heat the oil on a low flame, add mustard seeds-let it splutter, add urad dal, chana dal ,hing ,curry leaves once done add tomato and stir well.Next add the ground masala powder,salt and mix well.Serve hot with chapati or Dal Rice.

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'In three words I can sum up everything I've learned about life ; it goes on' Robert Frost

Beetroot Palya Ver II

Beetroot Palya Ver II  is  easy to prepare. Very healthy, colorful blended with groundnut masala it is tasty and delicious.Try it out.

Beetroot Palya Ver II

Ingredients:

• 2 beetroots,finely chopped
• 1-2 tbsp coconut shreds (opt)
• Groundnut powder-2tsp
• Bhath Pwd-2 tsp
• salt to taste
• oil, 
• 1/2 tsp Mustard
• 1/2 tsp Chana Dal
• 1/2 Urad dal
• 1/2 tsp Jeera
•  Few curry leaves
• Few corainder leaves (chopped)
• Hing Pinch

Method: Cook the beetroot in pressure cooker. Keep aside. In a pan, heat oil and add mustard,chana dal,urad dal,hing,curry leaves and fry well.

Once done, add the beetroots, add salt ,masala powders and mix well. Fry it for 2-3 min on low flame. Garnish with coriander leaves and serve this Beetroot stirfry hot with rasam rice or chapati.

(you can add grated coconut if req)

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