Lima Beans Curry

Lima Beans are also called as Butter Beans.. this is a healthy bean that gives out a number of variety dishes which I am still learning :) I have tried a curry with it for now. The recipe is very simple to keep as any other regular curries, but just because of these beans, there is a huge variation in the taste of the curry. This bean is very very low in Saturated fat and cholesterol and is very very high in Protein and Dietary fiber. This is also a very good source of Vitamin C. Yet to try out the variety recipes of Lima Beans.. will try to get you more and more dishes with this Healthy Bean.

Boiled Egg Curry

This is one of my most favorite dishes with a healthy ingredient Egg.. 'Boiled Egg Curry'! I have tasted this recipe long long ago at my best buddy - Jeevan's place.. I just love aunty's recipes.. she is a great cook indeed :) Boiled egg is almost everyone's favorite but I know few who doesn't like it too.. Those who doesn't enjoy to have the boiled egg  directly, will surely love this recipe more.. Try it once and let me know :) Here it goes..!

Methi Aloe / Potato Curry with Methi

Today I have come up with one of my own recipes.. wanted to prepare some gravy curry with aloe yesterday. I wanted it to be done real fast and so thought of doing this way.. all I had was potatoes and an Onion and Tomato and few dried methi leaves.. you can also use fresh methi leaves .. so, this came out instantly and also tasted great... I have actually served this with rice but I am sure this would go perfect with rotis/poori. Give it a try :)

Gutti Vankaya / Stuffed Masala Brinjal(Egg Plant) / Masala Baingan

By now with the title, I know it's tempting.. Mouth watering to you! This is the most hot favorite Indian recipe. Made with all the rich spices which brings out the dish with an awesome flavor. Let's jump into the recipe immediately!!!
I love the gravy of Gutti vankaya and so, here comes the quantities which make much of the gravy... Enjoy the dish!!!

Dudh Gobi / Milky Cauliflower Curry

A creamy kinda coated cauliflower curry.. now, the creamy coating is because of the milk. This is a recipe of my own.. I never had a knowledge of such flavor too. I just had a cauliflower and nothing else to prepare curry today and so had to put up some creativity.. It came out tasty as well and so, here goes the recipe with no fear :)

Bendakaya-Aloe Curry / Okra Aloe Curry

Ingredients:


2 cups chopped Bendakaya/Okra
1 cup chopped Aloe
1 cup chopped Onion
1 tbsp Red Chilli powder
1 tbsp Coriander
1 tbsp Cumin powder
1 tsp Mustard seeds/Aavalu
1 pinch Turmeric
Salt to taste

Directions:


1. Heat oil in a pan, add mustard seeds, onions and fry them until golden brown.
2. Add aloe and okra, sprinkle handful of water, salt and mix well.
3. Once cooked soft, add chilli powder, Coriander leaves, turmeric,coriander powder,cumin powder and mix nicely.
4. Serve hot with Rotis/Rice.


*We welcome your valuable suggestions/comments on this Recipe*


I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Cabbage Mushroom Fry

Worried how make dishes with Cabbage unlike the routine recipes...!!!! Well.., recipes with Cabbage were always tough to me.. as it's a kind of vegetable which goes excellent in Salads or Chinese dishes like the Noodles or the fried rice. But, when want to make some curry with Cabbage I always work out a bit more and here is how this recipe came out. Truly turned out tasty though..!!! Check this one.

Ingredients:


2 cups Cabbage chopped
1 cup Beans chopped
1 cup Mushrooms chopped
5 Green chillies slit
1 tsp Cumin seeds(Jeera/Jeelakarra)
1 tsp Mustard seeds(Raai/Aavalu)
1 tbsp Black gram(Urad dal/Minapappu)
1 tbsp Ginger paste
1 tbsp Coriander powder
Coriander leaves
Salt to taste

Directions:


1. Heat oil in a pan, add cumin, black gram and mustard seeds and let them splutter.
3. Add chillies, fry them for a while and add chopped cabbage. Fry it for 5 min and then add beans and mushroom. Add salt and mix well. Close the lid and let the vegetables cook on medium flame. Mix it with a spoon once in a while in between while cooking.
4. Once the vegetables are soft enough, add coriander powder to it, also chopped coriander leaves and mix well. Let it rest for 2 min and remove from the flame.
5. Serve hot with Chapathi's.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Broccoli Masala Curry

Ingredients:

1 cup Broccoli heads
1/2 cup chopped Tomatoes
1/2 cup chopped Onion
4 Green chillies
1 tsp Red Chilli powder
1 tbsp Ginger Garlic paste
1 tsp Garam masala
Curry leaves/Cilantro for garnishing(Kottimeera)
Salt to taste

Directions:


1. Heat oil in a pan, add 1tsp of Mustard seeds(Aavalu) and Cumin seeds(Jeera) each, let it splutter.
2. Add onion, green chillies, salt to it and fry them until oinion turns into golden brown.

3. Add Ginger garlic paste, a pinch of turmeric, saute them well and add Broccoli heads, stir the mixture for atleast 5 min.

4. Add tomatoes, red chilli powder, mix them well and close the lid. Let it cook for atleast 20 min on a medium flame.
5. Check if the broccoli is softly cooked and now adjust salt if needed. Garnish with coriander leaves and serve hot with white rice or roti.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Yellow Squash Curry

Ingredients:


2 big yellow Squash chopped
1 big Tomato chopped
1 tbsp Red Chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp of Cumin+Mustard+Black gram seeds each
Chopped Coriander leaves
Salt to taste

Directions:


1. Heat 2 tbsp of oil in a pan, add black gram, cumin seeds, mustard seeds and let them splutter. By the time cumin and mustard seeds splutter, black gram should have turned into golden brown. Add a pinch of Asafoetida(Hing) to it.
2. Add the chopped squash, salt and sprinkle handful of water and close the lid. Let it cook until they turn soft and tender, on low flame.
3. Check in between for the water as if there is no moisture at all, curry may start burning.
4. Once the squash pieces turn tender, add chilli powder, coriander and cumin powder. Mix well and finish it off topping with the coriander leaves. Serve hot with steamed rice. Would really taste yummy !


Tips:
You can also add 2 tbsp of Seasame seeds(Nuvvulu) powder along with coriander and cumin powder. This gives a special taste to the dish.

Note:
Yellow squash can also be replaced with bottle guard(Sorakaya)/ coyote squash/zucchini squash. This recipe would taste great with any of these.


*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tindora Wet Curry

Ingredients :

Tindora (Dondakaya/Ivy Gourd) - 500gms


Big Tomatoes - 1 1/2 (cut into pieces)
Large Onion - 1 (Chopped into medium sized pieces)
Green Chillies - 3 Medium sized
Garlic cloves - 3
Ginger paste - 1 tbsp
Cashew nuts - 10
Pea nuts - 10
Poppy seeds - 1 tbsp (soaked in water for 20 min)
Cloves - 2
----------------------------------------------------
Shahjeera - 1 tbsp
Red chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Garam Masala - 1/2 tbsp

Directions :


Cut Tindora into long pieces and keep aside.


Gravy Preparation:


Heat a wide bottomed pan with a 1/2 tbsp oil. Once the pan starts smoking, add in the cloves, Garlic cloves, Green chillies, Cashew nuts and Peanuts. Finely fry them. Add chopped onion and fry them until they turn transparent. Now add ginger paste, mix well and after a while, add chopped tomatoes. When tomatoes become tender,  remove the pan from flame. Let it cool and grind the complete mixture along with soaked poppy seeds. Keep the masala paste aside.


Curry Preparation :


Heat the oil in pan again. Add shahjeera and once they start popping out, add Tindora slices and sprinkle sufficient salt for the slices. Let them fry and become tender. Now, add the masala paste and pour some water. Mix the content well enough and close the lid. Let it cook for 3 min and add Red chilli powder, Dhaniya powder, Garam masala, Salt that is enough for the gravy and a pinch of turmeric. Mix well and close the lid again. Cook for 5 min and remove from the flame.


Garnish the curry with some cilantro(If desired, garnish with some fried garlic pieces) and Tindora wet curry is ready to serve.


Note: Spices quantity can be altered according to taste.


*We welcome your valuable suggestions on this Recipe*