Soya chunks masala (Soya meat masala)

Soya chunks has got that chewy texture and is excellent substitute for meat. Great ingredient to play with specially for vegetarians. After successfully trying soya chunks biryani and soya meat dum biryani, made this soya chunks masala... huh! worth it ! Here goes the recipe...


Ingredients:
Soya chunks - 200-300 grams
Onion - 5 nos
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Tomato - 3 nos
Mint and coriander leaves (chopped) - 1 tbsp
Green chilly - 1 nos
Garam masala powder - 1 tbsp
Aniseed powder - 1/2 tsp
Veg stock cube - 1 nos
Oil - 4 tbsp
Salt for taste


Method:
Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat oil in a wok, add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. Add garam masala powder and give a good stir. Now add soya chunks, veg stock cube and stir well. Add enough water to cook, salt for taste and cook till its done.Turn off the flame. Garnish with mint and coriander leaves and green chilly. Serve with roti, chappathi etc.

Note:
Can add more water to get a gravy or curry.

Gobi Manchurian

Gobi Manchurian is such a common Indo-chinese recipe. Its common fast food , street food in India as well. I followed the same method that I used to prepare Gobi-manchurian dry, with few extra steps. Here it goes...

Ingredients:
All ingredients used to prepare gobi manchurian dry
Spring onions (chopped) - 1/2 cup
Corn starch - 2 tbsp
Water - 1 cup
Salt for taste

Method:
Prepare gobi manchurian dry in a wok. Add one cup water and bring to boil. Add corn starch with constant stirring, salt if needed and turn off the flame when gravy consistency is obtained. Garnish with spring onions and Serve with fried rice.

Note:
I prefer semi-gravy consistency. If more gravy is needed, water and corn starch should be added accordingly.

Potato baaji ( Alu gedde palya)

This is a common side dish for poori/puri . Very simple, easy and quick. Here goes the recipe...

Ingredients:
Potatoes (boiled,mashed) - 3 nos
Onions -3 nos
Garlic paste (optional) - 1/4 tsp
Green chillies - 2 nos
Turmeric powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp
Water for cooking

For the seasoning:
Mustard seeds - 1/4 tsp
Urad dal - 1 tsp
Bengal gram dal - 1 tbsp

Method:
Heat oil in a wok, do the seasoning. Now add finely sliced onions,garlic paste and stir fry for 2 min. Add turmeric powder and stir for a min. Add mashed potatoes (roughly mashed), green chillies (slit lengthwise), salt for taste, water for cooking and cook till the required consistency is obtained. Garnish with coriander leaves and serve.

Note:
Some prefer to mix 1tsp gram flour with little water and add to the recipe instead of plain water.

Gobi manchurian (dry)

Do I need to confess I'm a guilt free SHOPAHOLIC person??? I love to shop for hours together and it really acts like a stress buster for me. Can I say shopping has kept me from blogging for the past two days (lol)??? What ever may be the reason, cooking for me has no reason or any season. I love to cook always and never fail to prepare some mouth watering dishes like gobi manchurian at home. Gobi manchurian is a very popular Indo-Chinese recipe. Its quite common food street food in India. It can be served as a starter, tea time snack or even part of main course along with fried rice, pulav etc. Here goes the recipe....

Ingredients:
Turmeric powder - 1 pinch
Water for cooking

Cauliflower florets of one medium sized cauliflower
Onions - 1 nos
Ginger - garlic paste - 1 tbsp
Chilly powder - 1 tsp
Capsicum - 1 nos
Green chilly - 2 nos
Dark soya sauce - 1 tbsp
Tomato ketchup - 1/2 tsp
Corn starch -1 tsp
Ajinomoto for taste
Black pepper for taste
Oil - 3 tbsp

For the batter:
All purpose flour or maida - 1/2 cup
Corn flour - 1 tsp
Chilly powder - 1 tsp
Ginger-garlic paste - 1 tbsp
Soya sauce - 1 tbsp
Ajinomoto for taste
Sparkling water for making the batter

Oil for deep frying

For garnishing:
Chopped coriander leaves or spring onions

Method:
Bring water to boil in a stew pot. Add cauliflower florets, pinch of turmeric powder, cover with a lid, turn off the flame and keep it for 5 min. Strain the water using a colander and keep the cauliflower pieces aside. Make a thick batter with all ' for the batter' ingredients. Coat the cauliflower with the batter and deep fry in hot oil (in batches). Strain oil using a kitchen tissue and keep this aside.
In a wok, heat oil, fry finely chopped onions along with ginger-garlic paste for a min. Now add chilly powder and give a good stir. Add diced capsicum, batter fried cauliflower florets, green chillies slit lengthwise, tomato ketchup, dark soya sauce and give a good stir. Add corn starch and stir well so that the pieces are well coated. Add pepper and ajinomoto for taste, stir fry till its done. Garnish with freshly chopped coriander leaves or spring onions and serve hot along with fried rice.

Note:
Gobi manchurian can be prepared dry, or semi gravy or gravy type as per individual choice. Fried rice goes really well with gobi manchurian.

Cauliflower fritters

This one is a crispy fried cauliflower (Gobi) and is easy as ever. The same recipe can be used for broccoli, I bet it would taste equally good. Great tea time snack, or side dish for fried rice, veg pulav etc. for its simple and simply quick. Every time I prepare this, I binge to eat this. Here goes the recipe...

Ingredients:
Cauliflower florets - 1 bowl
Turmeric powder - 1/4 tsp
Water for cooking
Oil for deep frying

For the batter:
All purpose flour or maida - 4tbsp
Rice flour - 4tbsp
Corn flour - 4tbsp
Ginger-garlic paste - 1/2 tsp
Chilly powder - 1 tbsp (or as needed)
Salt for taste
Kashmiri chilly powder for color (can use color powder also)
Sparkling water for making the batter

Method:
Mix all ' for the batter' ingredients using sparkling water and make a batter of slightly thicker than pouring consistency and keep aside. Bring water to boil, add turmeric powder, the cauliflower florets, cover with a lid and turn off the flame. Let this stand for 5 min. (this kills all the germs present in cauliflower florets). Strain the water using a colander and keep the Gobi aside. Now dip this Gobi in the batter and coat well, add more sparkling water if required. Deep fry in hot oil. Strain excess oil using kitchen tissue and serve hot.

Note:
Can add a pinch of baking soda for the batter if preferred that way.

Green gram dal curry (Hesaru bele saaru)

This one is a traditional recipe from karanataka. Green gram dal is healthy and easy to digest. I simply love this delicious curry with rice or chappathi. I have used a swirl of cream to garnish just for the picture. Authentically there is no cream used even for garnishing. The beauty of this recipe lies in original flavours of green gram dal and all the selected spices used. Here goes the recipe...

Ingredients:
Green gram dal (uncooked)- 1 cup
Water - 2 cups
Onions - 1 nos
Chilly powder - 1 tsp
Green chillies - 1 nos
Oil - 4 tbsp
Salt for taste

To grind:
Onions - 1 nos
Tomatoes - 2 nos
Chilly powder - 1 tbsp
Coriander powder - 1/4 tsp
Ginger 1" piece - 1 nos
Garlic minced - 2 tbsp

Method:
Pressure cook moong dal along with water till its done and keep aside. Grind all the ' To grind ' ingredients to smooth paste and keep aside. In a wok, heat oil and add finely chopped onions and fry till Golden brown. Add chilly powder and saute for a while. Add the ground paste and saute for 2 min. Add the cooked moong dal along with the water in which the dal was pressure cooked, green chilly slit lengthwise, salt for taste. Cook for 5 min or till its done. Serve hot with rice or chappathi.

Note:
Can roast and grind red chillies, coriander seeds if the powder is not preferred.

Drumstick masala gravy (Nuggekai gojju/Moringakai/Murungaikai masala)

Drumstick is one fantastic vegetable with lots of health benefits. I usually use them in sambar, and dals. It increases the flavour of sambar so much that its is simply superb. Occasionally I make this traditional nuggekai gojju or thick masala gravy of drumsticks and this goes really well with rice. Here goes the recipe...

Ingredients:
Drumsticks (cut into 1 and 1/2 " pieces) - 1 bowl
Onions- 1 nos
Chilly powder - 1 tbsp
Ginger-garlic paste - 1 tbsp
Oil - 4 tbsp
Salt for taste

To grind :
Onions (chopped) - 1 nos
Tomatoes (chopped)- 2 nos
Coconut grated - 2 tbsp

Fry in 1tbsp oil and grind:
Red chilly -6 nos
Coriander seeds - 1 tbsp
Turmeric powder - 1 pinch
Cumin seeds - 1/4 tsp
Aniseed - 1 tsp

Method:
Grind all the 'To grind ingredients' into a smooth paste and keep aside. Fry in 1 tbsp oil and grind red chilly, coriander seeds, turmeric powder, cumin seeds and aniseed to a smooth paste and keep aside. In a wok, heat oil and fry finely chopped onions till they turn golden brown. Add ginger-garlic paste and saute for a min. Add the chilly powder and give it a stir. Add both the ground paste and saute for a min. Add the drumsticks (chopped into 1 and 1/2 ' pieces), salt for taste (water may be added if required). Cover and cook till its done. Serve hot with rice, roti etc.

Note:
Use kashmiri chillies if less spice is preferred.

Masala kuruma/Kurma/korma

Kuruma is usually certain meat or chicken or vegetables cooked with cream or yogurt or coconut milk or even coconut. It has many varieties and the variations can be as per our choice. I made this masala kuruma using variety of veggies like carrots, beans, potatoes, green peas, green flageolets, etc... I used coconut milk instead of yogurt and cream. Here goes the recipe....

Ingredients:

Onion - 1 nos
Chopped veggies of choice - 2 cups
Ginger-garlic paste - 1 tbsp
Coconut milk - 2 tbsp
Salt for taste
Oil - 4 tbsp

To grind:
Onion- 1 nos
Tomatoes - 1 nos
Coconut grated - 1 tsp
Aniseed - 1 tsp
Cloves - 5 nos
Cinnamon - 1 small stick
Chilly powder - 1 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp

Method:
Grind all the to grind ingredients into a smooth paste and keep aside (mix water if required). Chop all the veggies into small pieces, cook in boiling water till its almost done, strain the water in another bowl (keep this water to add to the recipe later) and keep aside. In a wok, heat oil and add chopped onions and fry till golden brown. Add the ginger-garlic paste and saute for a min. Add the ground masala paste and stir well. Add coconut milk and bring to boil. Add all the veggies, salt for taste and water in which the vegetables were cooked and cook till its done. Serve hot with chappathi, roti, rice etc.

Note:
Can add cream if preferred that way. The ground paste should be very smooth. The water in which the vegetables were cooked may be added for the kuruma or veg stock cube may be used instead.

Awards and Chilly bhajjiya (Mirchi bhajjiya/Molaga bajji/Menasinakai bajji)

Being new to blogging, this is my 1st award. Sanyukta and Jyothi passed this award for me. Sanyukta and Jo, you guys have always been supportive, Thanks a lot for everything. As per the rule, I have to post my favourite picture (didn't have any fav picture, so I didn't post any) along with this and pass the award to my fellow bloggers... I would like to pass this award to Suhaina, Suja, Sathya, Pari, Niloufer, Az, Pavithra, Chaitrali, Pranitha Manju, Sushma and Nisha.


Chilly bhajjiya follows...


Ingredients:
Gram flour - 2 cups
Large chillies - 12 nos
Chilly powder - 1 tsp
Ginger-garlic paste - 1/4 tsp
Baking soda - 1 pinch
Salt for taste
Sparkling water for making batter
Oil for deep frying

Method:
Mix all ingredients except chillies and oil to make a batter slightly thicker than pouring consistency and keep aside. Wash and wipe (using kitchen towel) the chillies. Dip them in the batter and deep fry in hot oil (should be around 170degrees). Drain the excess oil using a kitchen tissue. Serve hot with coconut chutney.

Note:
Sparkling water gives nice puff and keeps it crisp. Once the oil is hot , turn to medium flame and then fry.

Okra curry ( Bendekai saaru/Vendekai kulumbu)

Adding Okra in a curry can make anyone imagine that the curry is going to be slimy. Curry being slimy....Doesn't that sound like a true nightmare???.... Well, that not true, if cooked with precautions , okra curry can not only be tasty but also without any slime. I made this curry which was spicy, tangy, tasty and off course without any slime. here goes the recipe...

Ingredients:
Onions - 2 nos
Okra - 250 grams
Turmeric powder - 1/4 tsp
Chilly powder - 2 tbsp
Fenugreek seeds - 1/4 tsp
Roasted coriander powder - 1b tsp
Thick tamarind extract - 1 tbsp
Oil -4 tbsp
Salt for taste

To grind into smooth paste:
Grated coconut - 1 tbsp
Tomatoes -2 nos
Red chilly - 8 nos
Ginger 1 inch piece - 1 nos
Garlic pods -8 nos

Method:
Wash okra, wipe it dry using a kitchen towel and cut into 1 inch piece and keep it aside. Grind all the "to grind "ingredients into a smooth paste, add enough water to make it of pouring consistency and keep aside. In a wok, heat oil, add fenugreek seeds, finely chopped onions and stir fry till onions turn golden brown. Now add the okra along with tumeric powder, and give a good stir. Fry till its half cooked, now add the chilly powder and give it a stir. Add the ground masala along with roasted coriander powder, salt for taste and thick tamarind extract. Cover and cook till its done. Serve hot with rice or roti .

Note:
After grinding the masala, add water and dilute it. Avoid adding water later on to prevent slime.

Mushroom gravy ( Anambe or Anabe saaru/ kaazhan kulumbu)

Mushroom is also called as fungi. It is consumed around the world. Even vegetarians consume this, some consider this to be a non-veg food and they avoid it. Its tasty and has a unique flavour. Mushroom sauces when added to some gravy, fries, grills etc. makes the meal so flavourful. If someone is looking to substitute meat in their diet, mushrooms are always a great option. Its taste and texture is similar to that of meat ( not exactly, but to some extent). Its rich in selenium and has great nutritious value. I like it so much and use it abundantly in my cooking. Here goes the recipe...

Ingredients:
Oyster mushrooms - 2 cups
Onions - 2 nos
Tomatoes - 2 nos
Ginger-garlic paste - 1 tbsp
Chilly powder - 2 tbsp
Pepper powder - 1 tbsp
Thin coconut milk - 1/2 cup
Green chillies - 2 nos
Salt for taste
Oil for cooking

Method:
Grind 1 onion and 2 tomatoes to smooth paste. In a wok, heat oil and stir fry finely chopped onion (1 nos) till it becomes golden brown. Now add the ginger-garlic paste and saute for a min. Add chilly powder and give a stir. Add the ground paste and saute for 5 min. Add whole mushrooms (can even chop them or shred them using your hands and add) and saute for a min. Now add thin coconut milk, green chillies slit lengthwise, and salt for taste. Cover and cook till its done. Serve hot with Rice, roti, chappathi etc.

Note:
Can use other varieties of edible mushrooms. It will taste equally good. Its very important to use tested and certified edible mushrooms as certain varieties of mushrooms are toxic in nature.

Ennegai gojju( badhanekai gojju/bandanekai gojju)

Ennegai in karnataka is mane mane adige, meaning common to every home. This is a brinjal/aubergine/eggplant gravy. There are so many versions of it. I have cooked in my style. The beauty of this is in the oil that sticks to the brinjal, making it shining and rich. I simply love this along with rice or chappathis. Brinjal is rich in folic acid and potassium, improves blood, good for constipation etc. Also, it is common allergy food. Many people may be allergic to it (so one should be careful). My mom always says "oh this variety of brinjal is very good for ennegai " and selects carefully. But, I feel any brinjal is good for ennegai. I have used small purple colored brinjals. Here goes the recipe...

Ingredients:
Brinjal - 1/2 kilo
Mustard seeds - 1/4 tsp
Onions - 1 nos
Ginger-garlic paste - 1 tbsp
chilly powder - 4 tbsp
oil - 6 tbsp

To grind:
Onion - 1 nos
Tomatoes - 2 nos
Grated coconut - 1 tbsp
Red chillies - 6 nos
Cloves - 6 nos
Cinnamon - 1 small stick

Method:
Grind all the 'to grind' ingredients into smooth masala paste without adding any water. Now make a cross like cut on the brinjal and stuff this masala , also dip the brinjal in this masala and keep aside. In a wok, heat oil, add chopped onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Now add chilly powder and fry for half a min. Finally add the masala coated brinjal, salt and cover and cook till its soft. Now, this is done. Serve hot with rice, roti, chappathi etc.

Note:
Some people prefer to add seasame seeds, grounds etc. Some prefer not to add coconut etc. As I said earlier there are many versions of this.

Bhindi masala ( bendekai masala/vendekai masala/okra or lady's finger masala)

Okra (bhindi) is common in many countries. It is also called as Gumbo, lady's finger etc. Its used in sauce, soups, stir fried, or even curries and gravies. I've heard that its got its own medicinal value (like its diuretic) and if a pregnant women consumes it, the baby with be brainy (I'm not too sure about its scientific explanations). This vegetable is so slimy (specially if wet when chopped or the knife is wet etc). The best way to overcome this slime effect is to stir fry them or cook along with vinegar,curd, lime, tomatoes etc. I simply love this bhindi masala with rice and sambar always. I would be sending this to GREEN GOURMET event conducted by Preeti kashyap from write food
Here goes the recipe...

Ingredients:
Okra - 250 grams
chilly powder - 1 tbsp
salt for taste
Oil for shallow fry (I used about 4tbsp)

To grind:
Coconut - 1/4 cup
Curd -2 tbsp
Red chillies - 4 nos

Method:
Grind the "to grind" ingredients to smooth paste with minimal water. Wash okra, dry them using a towel and cut into half inch pieces. In a wok, shallow fry okra for 5 min. Add chilly powder and continue to fry for a min (or until its half done). Now add ground paste and salt. Cover and cook till oil separates. Serve hot with chappathi, roti, rice etc...

Note:
See that the okra is dry before cooking, this avoids slime. I prefer to add curd as the slime will be reduced. Calorie conscious people may 1st microwave the okra, then stir fry instead of shallow frying.

Zucchini curry( tori/turaii curry/Savathekai saaru)

Zucchini(tori in Hindi) or Courgette is a small summer squash. It looks very much like cucumber, in Kannada its called as savathekai (cucumber is also called that way). This vegetable is usually steamed, boiled, grilled, fried, barbecued, baked, used in risotto,souffles etc. This veggie is low in calorie rich in folates, potassium etc. I usually make a zucchini curry in a complete south Indian style. I will be sending this recipe to GREEN GOURMET event conducted by Preeti kashyam from write food.
Here goes the recipe..
Ingredients:
Zucchini - 3 nos
Onions - 1 nos
Chilly powder - 2 tbsp
Ginger - garlic paste - 1 tbsp
Salt for taste
Oil for cooking

To grind:
Tomatoes - 2 nos
Grated coconut - 2 tbsp
Red chillies - 6 nos
Coriander seeds - 1 tbsp
Cumin seeds - 1/2 tsp

For seasoning:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Oil - 2 tbsp

Method:
Grind the 'to grind' ingredients into a fine paste and keep aside. Stir fry zucchini (I simply love the aroma that comes while frying it) until its half cooked and keep aside. In a wok, heat oil, add finely chopped onions and stir fry till its golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and fry for a min. Now add stir fried zucchini along with the ground paste, salt and enough water. Cover and cook till done. Do the seasoning just before turning of the flame. Serve hot along with rice.

Note:
Just see that the zucchini is stir fried well. Do not use very ripe zucchini in this recipe as sweet taste may dominate the curry.

Ghassi

Ghassi is very common in Mangalorean and Konkani cuisine. Its a form of gravy. The usual ingredients are kabuli channa cooked along with potatoes, yam, raw banana etc. I've also heard of other Ghassis like prawn ghassi, pathangi ghassi etc. In this recipe I have used kabuli channa along with potatoes. The taste was simply superb. Here it goes...

Ingredients:
Kabuli channa - 1 cup
potatoes - 3 nos
onions - 1 nos
chilly powder - 1 tsp
crushed garlic - 4 nos
mustard seeds - 1/4 tsp
oil - 3 tbsp

Fry in oil, then grind to smooth paste to get the Masala:
red chillies - 10 nos
coriander seeds -1 tbsp
cumin seeds - 1/2 tsp
chopped coconut - 1/4 cup
oil - 1 tbsp

Method:
Soak channa overnight. Next day Boil along with one tea bag, once done, strain water, discard tea bag and keep aside. Boil potatoes, dice them into cubes and keep aside. In a wok, add oil, splutter mustard seeds, add crushed garlic. Now add finely chopped onions and fry till golden brown. Add the masala along with channa, potatoes, salt, enough water and cook till the gravy becomes thick. Serve hot.

Note:
The seasoning (mustard seeds and crushed garlic) is usually done at the end, but I prefer to do it in the beginning (in this recipe).
P.S. I added little tamarind while grinding. This may be optional, if you don't prefer the tang.

lentils Kofta curry (parappu kola urundai kulumbu)

Kofta curry is a south Indian delicacy. I must say its such a prominent part of chettinad meals. This one is parappu kola urundai kulumbu which means lentils kofta curry. Quite an elaborate one, but its worth it. The taste is so classy. I can't imagine anything better than this for a vegetarian feast. Its one of the best vegetarian curries that I have ever had. Traditionally they make kofta by steaming, then make a kulumbu or curry using onion, tomatoes and other spices (for thickening the gravy they add rice powder (usually idly rice is roasted, then ground to paste along with spices and added to the gravy). They add the seasoning in the beginning , but I prefer to add it at the end. The way I cook is bit different as I prefer to grind everything in to paste (as this increases thickness of the gravy). This gravy or curry has all the spice, tang and flavour in it. For non-vegetarians there is meat balls curry, how about the vegetarians??? here is this recipe for them lentils dumpling curry. This is simply superb! and worth it! I would be sending this recipe to Delicious dals event conducted by Suma of veggieplatter.
Here is the recipe..

Ingredients:
lentils koftas - 6 nos
onions - 1/2 cup
ginger - garlic paste - 1 tbsp
chilly powder - 1 tbsp
thick tamarind paste - 1 tbsp
salt for taste
oil - 4 tbsp

To grind ( mixture 1):
Tomatoes - 2 nos
onions - 1 nos
grated coconut - 1/4 cup

Fry in oil then grind ( mixture 2):
Red chillies - 10 nos
coriander powder - 1 tsp
jeera powder - 1/4 tsp
aniseed - 1/4 tsp
poppy seeds - 1 tsp

Finally grind mixture 2 along with mixture 1 to make the FINAL MASALA

For seasoning:
mustard seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
aniseed - 1/2 tsp
curry leaves - 1 stalk

Method:
Heat oil in a stew pot, add finely sliced onions(1/2 cup) and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and continue to fry. Add the final masala mixture and stir well. Add salt, water, cover and cook until its almost done. Now add lentil koftas and cook for 5 min. Finally do the seasoning. Serve hot with rice.

Note:
Do not fry fenugreek seeds for long( during seasoning) as this may make the curry bitter.
recipe for lentil koftas - Soak toor dal(1/2 cup) and channa dal ( 1/2 cup) for 2 hours in water( or can use only toor dal quantity should be 1 cup). Grind red chillies(8 nos), aniseed and cumin seed (1/2 tsp), salt and grind to smooth paste. Now add soaked dals and grind to coarse paste( don't add water).
Add finely chopped onions, coriander leaves, and grated coconut to this ground paste and mix well. Make small balls and deep fry in hot oil( can also steam them)

Veg Kuruma

Kuruma is yet another south Indian delicacy. Usually served along with idiappam and appam etc. Its usually some vegetables cooked along with ground coconut and spices. The flavours will be like ... fantastic... Here goes the recipe...

Ingredients:
onions - 2 nos
potatoes - 2 nos
green peas - 1/2 cup
chopped beans - 1/2 cup
carrots - 2 nos
salt for taste
oil - 4 tbsp

To grind:
Coconut grated - 1 cup
coriander powder - 2 tsp
cloves - 3 nos
Cinnamon - 1 stick
aniseed - 1/2 tsp
green chillies - 4 nos
turmeric - 1/4 tsp
poppy seeds - 1/4 tsp

Method:
Cook potatoes( diced), Green peas, chopped carrots and beans( chopped) and keep aside. Grind all the to grind ingredients into a coarse paste and keep aside. In a stew pot, heat oil , add finely sliced onions and fry till golden brown. Add the ground paste, enough water, salt for taste. Now cover and cook until its half cooked. Add the cooked vegetables and simmer for 5 min. Serve hot with appam or string hoppers etc.

Note:
Can add tomatoes if you'll prefer. Even some people prefer to stir fry whole spices like bay leaves, cloves, cardamon, Cinnamon etc along with onions... can do that if you'll prefer those flavours also.

Veg tikkis

Veg tikkis are such a great evening snack idea. I can't imagine anything better than veg tikkis with ketchup on a rainy day. For picnic, parties its a great idea. Kids are gonna love them for sure. Here goes the recipe.

Ingredients:
Potatoes - 4 nos
green peas - 1/2 cup
beet root - 1/2 cup
onions - 1 nos
green chillies - 2 nos
ginger garlic paste - 1 tsp
chilly powder - 1 tbsp
garam masala - 1 tbsp
fresh green coriander - 1 bunch
salt for taste
oil - 2tbsp

bread crumbs for binding
oil for shallow fry

Method:
Boil and mash potatoes, green peas and beet root. In a wok, heat oil add chopped onions, green chillies, ginger garlic paste, and fry for a min. Now add chilly powder, garam masala powder and fry for a min. Add all the vegetables and freshly chopped coriander leaves, salt and mix well. Turn off the flame. Add bread crumbs for binding, make small round balls, then press them flat into tikkis. Roll over bread crumbs again and shallow fry in hot oil( use less oil)

Note:
This vegetable mixture( even before mixing breadcrumbs) can be used as a filling in burritos, chawarmas, chappathi rolls and tortilla wraps. For veg foodies, this is a classic filling mixture.

Raw banana fry ( balle kai/ valle kai varuval)

Raw banana fry is very common in south India. In kerala and T.N. it is part of the meals. Tastes really yummy, when served along with with rice, sambar and rasam. Here in Ivory coast, they use raw banana to prepare a local delicacy called fufu ( pounded raw bananas) which is served along with some sauce.Raw bananas are very healthy as they are very low in saturated fats, cholesterol and sodium. They are also rich in Fibre, vitamin C, potassium etc. Only disadvantage is calories mostly come from sugars (so mind the quantity). Here goes the recipe...

Ingredients:
Raw banana - 2 nos
chilly powder - 1 tsp
pepper powder - 1 tsp
asafoetida(hing) - 1/4 tsp
oil for stir frying
Salt for taste.

Method:
Peel outer skin and cut the raw banana into small cubes. In a pan add oil, hing, raw banana, chilly powder and fry for a min. Add salt and pepper and fry until its done. Serve hot.

Note:
Raw banana fry can cause gas trouble in some people( hing is added to compensate that). Even potatoes and yams may be used instead of raw banana and the same method may be followed.

Chhole masala ( channa/chickpeas masala)

Channa masala( I would use this name instead of chhole masala ) is spicy gravy made from chickpeas. I would say this is a contribution from Punjabi cuisine. In Gujarati cuisine this is made as a dry and tangy side dish. In south India its quite famous. At restaurants its served along with large pooris or batura. Also commonly available as street food and chats. Here goes the recipe...

Ingredients:
Kabuli channa( chick peas) - 2 cups
tea bag - 1 nos
onions - 1 nos
tomato - 2 nos
ginger-garlic paste - 1 tbsp
chilly powder - 2 tbsp
coriander powder - 1 tbsp
garam masala powder - 1 tsp
dry mango powder - 1 tsp
turmeric powder - 1/4 tsp
mace and nutmeg powder - 1/4 tsp
oil - 5 tsp
salt for taste

Method:
Soak the channa overnight. Next day boil it along with one tea bag( can pressure cook up to 2-3 whistle). Strain water using a colander, discard the tea bag and keep the channa aside. In a wok, add oil and stir fry finely sliced onions along with ginger-garlic paste. Now add tumeric powder and chilly powder and fry for a min. Add chopped tomatoes and other masalas like coriander powder, garam masala powder, dry mango powder, mace and nutmeg powder and fry for 3 min. Add channa and salt and toss well. If a gravy is required, add water and cook till the desired consistency is obtained. Garnish with coriander leaves. Serve hot along with any Indian breads like naan, kulcha etc..

Note:
I have cooked this like a gravy, this may be cooked like a dry dish also. If you like it more tangy add little more dry mango powder.