Nav Dhan Beans

INGREDIENTS:

Nav Dhan beans - 1 cup
Onion - 1
Tomato - 1
Garlic - 4
Ginger - little extra to the amount of garlic
Kulambu Milagu Podi - 1/2sp
Garam Masala - 1/4sp
Turmeric powder - a pinch
Salt - to taste
Curry and Coriander leaves - few

METHOD:

• Soak Nav Dhan Beans in water overnight and pressure cook for 2 whistles and simmer it to 10 minutes.
• Chop onion and tomato and crush ginger garlic to a paste.
• In a kadai add oil, when heated add onion and fry till it is light brown.
• Add ginger garlic paste and cook till the raw smell leaves.
• Now add tomato and cook till it is soft.
• Add the cooked beans, kulambu milagu podi, turmeric powder, salt and close the cooker to cook it for a whistle.
• Open the cooker and now we can see all the ingredients are blended well.
• Finally add the chopped cilantro and curry leaves.
• Serve hot with paratha or poori.

Lima beans curry

INGREDIENTS:

Lima beans - 1cup
Onion - 1
Tomato - 1
Mustard seeds - 1/4sp
Cumin seed - 1/4sp
Garlic - 4
Ginger - half to garlic
Green chili - 1
Coconut - 2sp
Kulambu milagu podi - 1sp
Garam masala - 1sp
Turmeric powder - 1/4sp
Salt - to taste
Coriander leaves - few


METHOD:

• Soak lima beans overnight in water and pressure cook for 2 whistles.
• Chop onion and tomatoes lengthwise and keep aside.
• Crush ginger, garlic, green chili, coconut to a fine paste.
• In a kadai add oil, mustard seeds, cumin seeds, onion and fry till golden brown.
• Now add the crushed ginger garlic paste and cook till the raw smell leaves.
• Then add tomatoes and cook till it is soft.
• Now add lima beans and all the dry spices and sprinkle little water.
• Cook for 5 to 10 minutes till the spices gets cooked.
• Finally add coriander leaves and mix well.
• Serve hot with chapathi or puri.

Green peas Curry

INGREDIENTS:

Onion - 2
Coconut - 3sp
Cashew - 1sp
Cumin seed - 1/4sp
Frozen Peas - 1cup
Garlic - 4
Ginger - equal to garlic 
Green chili - 1
Tomato - 2
Sambar powder - 1/2sp
Mutton masala - 1sp
Garam masala - 1/2sp
Turmeric powder - 1/4sp
Mustard seeds - 1/4sp
Salt - to taste
Corinader leaves and curry leaves - few
Lime syrup - 2sp


METHOD:

• In a kadai add oil. Once heated add one chopped onion and fry till soft.
• Then add coconut and cashew. Fry for a minute and let it cool.
• Grind it to a smooth paste and keep aside.
• Grind ginger, garlic, green chili to a paste.
• In am empty kadai add oil, mustard seeds, cumin seed, 1onion, ginger garlic and grren chili paste and fry till the raw smell leaves.
• Crush tomatoes in a mixer and add the puree to the kadai.
• Now add peas, onion coconut paste, sambar powder, mutton masala, garam masala, salt, turmeric powder and let it boil till the spices get cooked.
• Add the lime syrup and mix well.
• Finally garnish with coriander and curry leaves.
• Serve hot with puri or chapati.

NOTE:

• We can also add potato to it.
• In case if we are using dried peas, soak in water overnight, cook with 1 whistle and then use it for cooking.

Capsicum Curry

INGREDIENTS:

Capsicum - 1
Onion - 1
Tomato - 1
Mustard seeds - 1/4sp
Curry leaves and coriander leaves - few
Sambar powder - 1/sp
Salt - to taste
Turmeric powder - a pinch
Garam masala - 1/2sp


METHOD:

• Chop onions, tomatoes, capsicum lengthwise.
• In a kadai add oil. 
• Once heated add mustard seeds, onion, capsicum and fry till soft.
• Then add tomatoes, sambar powder, salt, turmeric powder, garam masala and sprinkle little water.
• Let it boil for 10 mins so that masala spices get cooked.
• Finally add curry leaves and coriander leaves.
• Fry for a minute and off the flame.
• Serve hot with chapathi.

Puri's Potato Masala

INGREDIENTS:

Potato - 2
Onion - 2
Green chili - 4
Urad dal - 1/2sp
Chana dal - 1/2sp
Ginger - a small piece
Garlic - 2
Cinnamon - 1small stick
Cloves - 1
Fennel seed - 1/4sp
Turmeric powder - 1/4sp
Mustard seed - 1/4sp
Salt - to taste
Gram Flour - 1sp


METHOD:

• Slice onion lengthwise and keep aside.
• Grind ginger, garlic, cinnamon, clove, fennel seed to a smooth paste.
• In a kadai add oil.
• When heated add mustard seeds, urad dal, chana dal, onion, green chili and fry till light brown.
• Now add the grinded masala paste and fry for a while.
• Add turmeric powder, salt, chopped potatoes and water.
• Let it boil for minuted till the potatoes get cooked.
• Finally add gram flour and boil it for 2 mins.
• Off the flame and serve hot with puri.

Mushroom Paneer Masala

INGREDIENTS:

Mushroom - 250g
Paneer - 150g
Capsicum - 1
Green chili - 1
Onion - 3
Tomato - 1
Garlic - 5
Ginger - 1/2 of garlic
Cashew - 5
Garam masala - 1sp
Channa  masala - 1/2sp
Chilli powder - 3/4sp
Turmeric powder - a pinch
Salt - to taste
Butter - 1sp
Lime syrup - 1sp
Milk - 1/4tblr
Coriander leaves - few


METHOD:

• Cut mushroom, capsicum and paneer evenly into medium size piece.
• Crush ginger, garlic and cashews to a fine paste.
• Slice onions and tomato and keep aside.
• In a cooker add onion, green chili, capsicum and fry till it becomes translucent.
• Add ginger garlic and cashew paste and fry till it is light brown.
• Now add tomato and mushroom and leave it for 5min till water oozes out.
• Then add paneer, turmeric powder, garam masala, channa masala, chili powder, salt, milk and close cooker to boil for 2 whistles.
• Open and add lime syrup, butter, coriander leaves and mix well.
• Serve hot with poori or chapathi.

Channa Curry

INGREDIENTS:


White Channa - 100g
Onion - 4
Tomato - 3
Garlic - 5nos
Ginger - 1/2 of garlic
Chili powder - 1/2sp
Garam masala - 1/2sp
Kulambu milagu podi - 1sp
Turmeric powder - a pinch
Salt - to taste
Coriander leaves - few
Lime syrup - 1sp


METHOD:

• Soak channa overnight in water and cook it for 3 whistles by adding 1sp of kulambu podi in it.
• The water remaining should be kept separate as it has the spice powder in it.
• Crush ginger garlic to a paste.
• Slice onions and tomatoes and keep separate.
• Now in a kadai add oil. Add onion and fry till it becomes light brown.
• Add ginger garlic paste and cook till it is light brown.
• Now add tomatoes and fry till it becomes soft.
• Then add the boiled channa, chili powder, garam masala, turmeric powder, salt and add the boiled channa water.
• Let it boil for 10mins till the spices gets cooked.
• Finally add lime syurp and coriander leaves and mix well.
• Serve hot with parota or chapathi.

Channa Masala

INGREDIENTS:

Channa (white) or chick peas - 100g
Chili powder - 1sp
Channa masala powder - 1sp
Garam masala - 1sp
Salt - to taste
Coriander leaves - few
Onion and lemon - to garnish


TO GRIND:

Onion - 3
Tomato - 2
Garlic - 4
Ginger - 3/4th to garlic


METHOD:

• Grind the above given ingredients to a fine paste.
• Soak channa in water overnight and pressure cook it to 3 whistle.
• In a kadai, add oil and when heated add the grinded ingredients.
• Close with a lid till it gets cooked and the raw smell leaves.
• Now add boiled channa, chilli powder, channa masala, garam masla, salt and little water.
• Let it boil for another 5mins.
• Finally add coriander leaves, stir once and serve hot with maida puri.
• Garnish with sliced onions and lime juice on the masala.

Onion - Tomato Curry

INGREDIENTS:


Onion - 5
Tomato - 2
Cinnamon - 1small stick
Clove - 1
Curry leaves - few
Coriander leaves - few
Turmeric powder - a pinch
Salt - to taste
Sambar powder - 1sp


METHOD:

• Slice onion and tomatoes in a thin lengthwise manner.
• In a kadai add oil, cinnamon, cloves and fry til it is brown.
• Cinnamon and cloves are added to give fragrance.
• Add onion and fry til it is brown
• Then add tomato, turmeric powder, salt, sambar powder and sprinkle little water.
• Let it cook for 5 to 10 mins.
• Finally add curry leaves and coriander leaves.

This is well suited to be served with chapathi.

NOTE:


Instead of adding sambar powder we can add green chili - 3nos. This will also be a different taste.