Indian Broad Beans Tomato Curry - Chikkudukaya Tomato

I love these beans very much. In India, this is the season to get these beans. Here is the recipe:
Ingredients:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves

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GUTTI VANKAYA OR STUFFED BRINJAL CURRY

Hi Friends! here is a very very special andhra dish called "Gutti Vankaya Curry"(Stuffed Brinjal Masala). This dish can make with so many variations. I know 4 variations. This variation is best of them. Very soon, will post the other variations too. This stuffed brinjal is my family's favourite dish. So, here is the recipe:


Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

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Gongura Chicken - Chicken cooked in red sorrel leaves

Hi friends, after a loooooooooooooooooong break, coming back with a delicious non veg dish called "Gongura Chicken". This is a traditional dish, which includes spicy and sour tastes. Honestly, this is one favourite dish of andhra people. Now come to the recipe...

Gongura Chicken Recipe
Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra

Ingredients:
 1 kg chicken, washed and drained
 4 medium sized onions, finely chopped
 few fresh curry leaves
 4 tbsp oil
 1 tsp fresh garam masala powder
 salt to taste
 
To Marinade:
 1 cup curd
 1 1/2 tbsp ginger garlic paste
 1/4 tsp turmeric powder
 1 tbsp red chilli powder
 
To make paste:
1/4 cup water
 2 cups fresh red sorrel leaves
 3 green chillies (adjust)
 1 bunch fresh coriander leaves (optional)
 1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
 4 cloves
 1 1/2" cinnamon
 3 cardamoms
 3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.

6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.

7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.

8. Serve hot with white rice or chapatis.

Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.

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GORUCHIKKUDU/GUVAR BEANS CURRY

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra


Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.


6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

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POTATO GRAVY (With Tamarind)

ALOO GRAVY WITH TAMARIND JUICE:
Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra


Ingredients:
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
or
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.

2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.

3. Garnish with finely chopped coriander leaves and turn off the heat.


4. Goes very well with white rice and chapatis too.

Note: 1. If sour taste is more, just add small quantity of jaggery.

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EGG TOMATO

This is my entry to Jai & Bee's Click theme event. In this recipe, the eggs are main ingredients as the rule of their event. I hope, they will accept my this entry. Thanks Jai and Bee. Here is my recipe:


Egg Tomato Curry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
6 Boiled Eggs
1 big finely chopped onion
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
4 big ripe tomatoes
2 tsp red chilli powder
salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp whole garam masala powder
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Boiled the eggs, make slits on each and around, keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves and chopped onions, fry till transparent on low heat.

3. Add turmeric powder and ginger garlic paste, fry for few more seconds. Add finely chopped tomatoes, mix, covered, cook till smash, when you press tomato pieces with back of the spoon.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, add boiled eggs to above curry, mix, covered, cook for more 5-10 minutes on low heat.


5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.

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BHINDI TOMATO CURRY

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:


Bhindi Tomato Curry:
Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis.



Note: 1. This is a tip to remove the stickyness of bhindi, cook the bhindi (any dish) with out covering lid.

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GHUGUNI FOR RCI

This is my entry to Swapna's RCI - Orissa cuisine for the month of August. Thanks swapna for hosting a lovely event. Never tried and tasted oriya recipes. But after seeing this event, really interested to prepare a orissa recipe and also for participation. For this I searched in online for some orissa recipes, while searching, I found that they use lot of coconut, mustards paste and also some spices like bayleaf, cloves and cardamom are used. Some of orissa cuisine websites Orissadiary.com; surfindia.com and Kerala.com.


I found a recipe called Ghuguni, which is very simple and easy to prepare. So here is my first oriya recipe:


GHUGUNI:
prep time : 10 minutes
Cooking time : 15 minutes
Serves : 2
Cuisine : Oriya Cuisine

Ingredients:
2 large potatoes (boiled and cut into cube sized pieces)
1 cup fresh or frozen green peas
3 small tomatoes
1 medium onion
1 inch ginger
3 garlic cloves
1 tsp cumin seeds
2 small sticks cinnamon
3 cloves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
3 green chillies
1 tsp turmeric powder
3 tbsp oil
salt as per taste
fresh coriander leaves for garnish

Method:
1. Boil and cube the potatoes.

2. Grind the chopped onions, garlic, ginger, cinnamon, cardamom, green chillies and cloves to a fine paste with water.

3. Heat oil, add cumin seeds, let them splutter, add onion green chillies paste, fry till raw onion smell goes out on low heat.

4. Add all masala powders, salt and chopped tomatoes. Saute till the tomatoes are tender. Add the green peas, potatoes and 1/2 cup water. Cover and simmer for 10 minutes.

5. Serve hot with rotis or chapatis. Goes very well with white rice too.

Note : 1. Adjust the quantity of masala powders and green chillies according to your spicy level.

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RIDGE GOURD - EGG CURRY (GAME RESULT)

yesterday I got very good response to my guess game. Thanks a lot for all my fellow bloggers to participate. In this game, winners are srivalli and sharmi. Sharmi find out that its an egg based subji. But stivalli exactly find out. Congrats Srivalli and Sharmi and also thanks a lot for participating. This is my recipe:


Beerakaya Koora (Ridge gourd with egg):
Prep time : 5 minutes
Cooking time : 20-25 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1.5 cup of peeled and finely chopped tender ridge gourd pieces
3 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 finely chopped medium onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder (adjust)
salt as per taste
2 eggs (beaten)
1/2 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop. Add onions and curry leaves, fry till transparent on medium or low heat.

2. Reduce heat to low, add turmeric and ginger garlic paste, fry few more seconds.

3. Add chopped ridgegourd pieces, mix, covered, stirring between, cook for 10 minutes or till tender.

4. Add red chilli powder and salt, mix well, covered, cook for more 5 minutes.

5. Add beaten eggs and whole garam masala to above mixture, mix slowly, covered, cook for more 5 minutes. Remove the lid, mix well, sprinkle the fresh coriander leaves and turn off the heat.


6. It goes very well with chapatis or rotis and also with white rice.

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GUESS GAME - 3

Hi friends, one more guess game....keep on guessing this recipe....result will be tomorrow....

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POTATO GRAVY

Last sunday I prepared great lunch for my family. Rice dish is easy vegetable pulao. For this as combo, I prepared aloo gravy, coconut chutney and Cabbade-peas fry as the side dishes. Plain sambar also prepared by me. From today onwards I will post one by one recipes. Today I am posting aloo gravy. Here is my recipe:


Aloo Tomato Gravy:
Prep : 30mts (to boil aloo)
Cooking time : 20mts
Serves : 4
Cuisine : Andhra

Ingredients:
3 boiled aloo (cut into cube sized pieces)
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
1 big chopped onion
a big pinch of turmeric powder
1 tsp ginger garlic paste
2 finely chopped medium size tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1/2 cup water
finely chopped coriander leaves for garnish


Method:
1. Boil potatoes, cut into cube sized pieces and keep aside.

2. Chopp onion and tomatoes and keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder and ginger garlic paste, mix, fry for few seconds.

5. Add potato cubes, mix gently, covered, cook for five minutes on low heat.

6. Add chopped tomato, mix, covered, cook for more 5 minutes on low heat. Add red chilli powder, coriander powder, salt and 1/2 cup water. Mix gently, covered, stirring, cook till gravy comes to desired thicken.


7. Turn off the heat, garnish with finely chopped coriander leaves.

8. Serve with any pulao rice dishes, white rice, chapatis and puris also. This is very tasty combination for all.

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ANDHRA CHICKEN CURRY

This chicken curry is my family's all time favorite dish. This recipe contains simple ingredients and easy to prepare. Here is my recipe:

Spicy Chicken Curry:
Prep : 35mts
Cooking time : 40mts
Serves : 3
Cuisine : Andhra

Ingredients: For Marination:
2 lb small size chicken pieces (cleaned)
1 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder (adjust)
3 tbsp curd

For curry:
3 tbsp oil
2 medium size finely chopped onions
few curry leaves
1/3 cup of water
salt as per taste
1 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Clean and wash the chicken pieces. Marinade the chicken pieces with all the above marinated ingredients, kept aside for 30minutes.

2. Heat the oil in a thick bottom vessel, add onions, fry till light golden color.

3. Add marinated chicken masala, mix, covered, cook for 5 minutes on high heat.

4. Later reduce the heat to low, add water, stirring, covered, cook for 30 minutes or till chicken completely cooks.

5. If you want thick gravy(like below photo), remove the lid and keep on high flame for 5 minutes. Then excess water will evaporate.

6. Reduce the heat to low, then add salt and whole garam masala powder, mix gently, covered, cook for more 5 minutes.

7. Add finely chopped coriander leaves. Turn off the heat.


8. Serve hot with white rice or chapathis.

Note: 1.For this curry, main secret is to cook the chicken on low heat. Then only you can enjoy the yummy taste of chicken curry.

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Bottlegourd Fry (With Milk)

Today i am posting 2 simple and quick recipes, which are "Bottlegourd Fry" and "Cabbage Fry". Both are very nutritious and also healthy recipes. Here is one of my recipes:


Ananpakaya Vepudu:
Prep : 10mts
Cooking time: 15mts
Cuisine : Andhra

Ingredients:
1 medium sized bottlegourd (Cut into medium cube sized pieces)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 chopped big onion
3-4 green chillies (slit them into length wise)
1 tsp ginger juliens
1 tsp garlic juliens
a pinch of turmeric powder
5 tbsp milk (low fat)
salt as per taste
fresh finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop, add ginger and garlic juliens, fry for 5 seconds.

2. Add green chillies, curry leaves and chopped onions, fry till transparent.

3. Add turmeric powder, saute for few seconds, add bottlegourd pieces, mix, covered, stirring, cook for 10 minutes.

4. Add milk and salt, mix gently, covered, stirring, cook for another 5 minutes.

5. Adjust salt and garnish with chopped coriander leaves and turn off the heat.


6. It goes well with rice and chapathis.

Note: I would like to cook bottlegourd pieces as half boiled. If you want you can cook bottlegourd till tender.

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Bittergourd - Tomato Curry (Kakarakaya Tomato Koora)

This bittergourd tomato curry is my favorite dish. I love this combo very much. This is very healthy and low calorie recipe, mainly for diabetic patients. I used to prepare fry and stuffed verities with bittergourd. Here is my recipe:


Kakarakaya Tomato Koora:
Prep : 30mts
Cooking time: 45mts
Cuisine : Andhra

Ingredients:
4 tender bittergourds (cut each into 4 pieces, soak them in salt water for 1hr,
drain and cut them length wise, keep aside)
3 tbsp oil
1 chopped big onion (cut length wise as bittergourd pieces)
a pinch of turmeric powder
2 medium sized chopped tomatoes
1.5 tsp red chilli powder
salt as per taste

Method:
1. Heat oil in thick bottom vessel, add chopped bittergourd pieces, covered, stirring, fry till light golden color(it may take minimum 20mts) on low flame.



2. Add chopped onions, fry till light golden color on low flame.


3. Add turmeric powder and tomatoes, mix, covered, cook for 5 minutes, add red chilli powder and salt, mix, covered, cook till tomatoes smashed and completely dry. Turn off the heat.

4. It goes very well with hot steamed rice.


Note: 1. Take care about to cook till dry content, then only we can use this curry for more than 7 days (after 1 day, keep in freezer).

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Black Eye Peas Curry (Curry with Bobbarlu/Alasandalu/ Karamani/Lobia)

Today i am posting very nutritious, healthy and low calorie recipe called "Black Eye Peas Curry". One more name is "white kidney beans". I learned this recipe from one of my dearest friends, kamila. Taste is awesome. Here is my recipe:


Black Eye Peas Curry:
Prep : Soak overnight
Cooking Time : 25mts
Cuisine : Indian

Ingredients:
1 cup black eye peas (soak overnight)
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 chopped big onion
few curry leaves
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
2 medium chopped tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1.5 cup water
chopped coriander leaves for garnish

Method:
1. Wash and soak the black eye peas overnight. Drain and keep aside.

2. Heat oil in a thick bottom vessel, once heat, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

3. Add turmeric and ginger garlic paste, fry for 3 minutes, black eye peas, mix, covered, cook for 5 minutes on low heat.

4. Add chopped tomatoes, mix gently, covered, cook for more 5 minutes. Add red chilli powder, coriander powder, 1.5 cup of water and salt, combine, stirring, cook for more 15 minutes or till gravy becomes thicken.

5. Garnish with fresh chopped coriander leaves, turn off the heat. It goes very well with rice and chapatis.


Note: 1. Finally if you want you can add 2 tsp tamarind juice for little sour taste, this is optional.

2. Skip the ginger, add crushed garlic pods and methi powder (optional).

3. Along with black eye peas, you can add some other vegetables like...Aloo, Drumsticks, Raw Bananas and Boiled Eggs also. They add more delicious and yummy taste to the gravy.

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Potato - Peas Koorma (Aloo Masala Gravy)

This is one of my favorite vegetarian dishes, which is absolutely suitable for vegetable pulav, or any other kind of rice dishes. For this dish, i prepared a kind of masala powder, which includes indian spices and some other stuff. This is main ingredient for this gravy. If this powder is ready, its very easy preparation of gravy, that takes only 15 minutes. Here is my reicpe:



Potato Peas Masala Gravy:
Prep time : 8 mts
Cooking time : 15 mts
Serves : 4
Cuisine : Andhra

Ingredients for Masala Powder :

1 tbsp chanadal
1 tbsp urid dal
1 tbsp coriander seeds
2 dry red chillies
1 tsp jeera
1 elachi
1 clove
1" dalichini
1 tsp salt

Method :

1. Roast all above ingredients except salt with help of 1/2 tsp oil, let them cool.

2. Take all the roasted ingredients into small mixy cup, add salt, make a fine smooth powder. store in a air tight container.



For gravy:

3 boiled potatoes ( peal them and cut into medium size pieces)
1/2 cup green peas
2 tomatoes
2 tbsp oil
1 tsp jeera
1 tsp mustards
1 big chopped onion
few curry leaves
4 green chillies (slit them length wise)
1 tsp turmeric powder
1 tbsp ginger garlic paste
salt as per taste
4 tbsp masala powder (above)
fresh chopped coriander leaves for garnish

Method:

1. Cut all the ingredients, boiled potatoes, tomatoes and onions and keep aside.

2. Heat oil, add jeera and mustards, let them pop, add onions, curry leaves and green chillies, fry till onions become slightly reddish on medium heat.

3. Add turmeric powder and ginger garlic paste, mix, saute few more seconds, add chopped tomatoes, mix, covered, cook for 5 minutes on low heat.

4. Add potato pieces and green peas, mix gently, covered, cook for 5 minutes on low heat.

5. Add ground masala powder and 1.5 cup of water, add salt (careful about salt, because already salt content is there in masala powder), mix, covered, bring to a boil on hight heat.

6. Now reduce to low heat, stirring, covered, cook till gravy comes to thick. Adjust the salt and garnish with fresh chopped coriander leaves, turn off the heat.



7. Serve hot with vegetable pulav or any other kind of rice dishes. Even it goes well with white rice and chapathi also.

Note: You can replace aloo with brinjals or green peas or drum sticks.

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Vankaaya-Tomato Curry (Brinjal-Tomato Curry)

My family, all are brinjal lovers. I think not only my family, most of the Indians may like Brinjals. I can prepare brinjals in so many variations, like curry, pickle, fry, stuffed, spicy brinjal curry etc., Among all the variations, this recipe is very simple , quick and easy to make within 15 minutes. It will be very tasty, when it will be hot. Really its a mouthwatering recipe. Here is my recipe:



Brinjal-Tomato Curry:
Prep & Cooking time : 15 mts
Serves : 3
Cuisine : Andhra

Ingredients:

6 purple brinjals (round or lengthy)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped medium sized tomatoes
salt as per taste
fresh chopped coriander leaves for garnish

Method:

1. Cut each brinjal length wise and keep in salted cool water.

2. Chopp the onions and tomatoes, keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions, curry leaves and green chillies, fry them till onions become slightly reddish on medium flame.

4. Add turmeric powder and ginger garlic paste, fry for few seconds, add brinjal pieces, mix gently, covered, cook for 3 minutes on low heat.

5. Add chopped tomatoes, mix, covered, cook for more 5 minutes, remove the lid, add salt, mix gently, uncovered, cook until gravy becomes thick.

6. Turn off the heat, garnish with fresh chopped coriander leaves.

7. Serve hot with white rice.



Note: 1. Don't stir too much of brinjal pieces, otherwise they may broken into small pieces or sometimes smash.

2. Don't over cook the brinjal pieces, it may loose its natural taste.

3. Use tender brinjals for better taste.

4. Before starting curry, chopp onions, tomatoes and brinjal pieces, because brinjal pieces cooks within 3 minutes.

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Cauliflower-Tomato Curry

Cauliflower, such a nutritious and very healthy vegetable. Its cool-season vegetable. Before using of cauliflower for any variation, pluck the florets, keep in salted warm water for 10 minutes, which will remove the natural bitterness, drain them and keep aside. Now you can use these florets for any type of variations like curry, dry items or pickles etc... I use to prepare these cauliflower in 3 or 4 variations. One of these Cauliflower-Tomato curry will be looks beautiful and taste will be hmmmm.... :-). This contains low calories and very healthy food also. Here is my recipe:



Ingredients:

1 medium sized cauliflower (washed in salted warm water)
1 tbsp oil or butter
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped big tomatoes
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder (Jeera powder)
1/2 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish


Method:

1. Heat 1 tbsp oil or butter, add the washed florets, stir fry for 5 minutes continuously on medium flame, remove and keep aside.

2. In the same vessel, heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till slightly reddish.

3. Add turmeric powder and ginger garlic paste, fry for few seconds, add all powders and salt except garam masala powder, mix, fry for few more seconds.

4. Add the chopped tomatoes, cook till oil separates from the edges of the vessel.

5. Add fried cauliflower florets, mix gently, covered, cook for 5 minutes on low heat. Add garam masala powder, mix gently, covered, cook for 5 minutes on low heat.

6. Garnish with chopped coriander leaves and turn off the heat, once cauliflower florets become completely tender.

7. It goes well with rice and chapatis.

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Coconut Chicken Masala

I prepared Sailu's Coconut Chicken Masala curry as the combo of my own rice recipe Carrot Peas Pulav. Really wonderful combo of these two. We enjoyed a lot. Thanks Sailu. Here is my recipe :


Ingredients :

2 lb Chicken (Cut into medium sized pieces)
2 tbsp oil
1 big onion chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tsp turmeric powder
4 green chillies (Slit them length wise)
2 tbsp curd
1 tbsp whole garam masala powder
chopped coriander leaves for garnish
Salt as per taste

To make paste:

1 big onion
3 green chillies
4 tbsp fresh grated coconut
1/4 cup fresh coriander leaves
12 cashewnuts (soaked in 3 tbsp milk for 15 minutes)

Method:

1. Make a fine paste of above ingredients (To make paste ingredients) and keep aside.

2. Marinate the chicken pieces in coriander powder, turmeric powder, ginger garlic paste, curd and 2 slit green chillies for 30 minutes.

3. Heat oil in thick bottom wide vessel, add remaining 2 green chillies and chopped onions, fry till onions become lightly reddish.

4. Add the marinated chicken pieces, mix, cook on high heat for 5 minutes.

5. Reduce to medium heat, add the ground paste and salt, mix well(If required, add 1/4 cup of water). Let the chicken cook in this paste completely, then add whole garam masala powder, cook for more 5 minutes or till oil separates from the edges of vessel.

6. Adjust the salt and garnish with fresh coriander leaves.


7. Serve with chapati or biryani or pulav and also with white rice.

Note: 1. Be careful about quantity of fresh coconut powder, because if you use more, finally curry taste will be sweet.

2. Compare to Sailu's ingredients, here i avoided mint leaves and added curd (according to my family taste).

3. Adjust the green chillies level according to your spice level.

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Egg Tomato Curry

This curry is really very good combination to rice and chapati. Its very simple recipe. It will take only 15 minutes time to preparation. Taste will be awesome. Here is my recipe.
Ingredients :
3 Eggs
3 Ripe Tomatoes (chopped)
2 tsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 chopped onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tbsp red chilli powder
salt as per taste
1/2 tsp whole garam masala powder
chopped coriander leaves for garnish

Method:

1. Heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry them till transparent.

2. Now add turmeric powder and ginger garlic paste, fry for 2 minutes, add chopped tomatoes, mix, covered, cook for 5 minutes on medium flame or tomatoes become lightly mushy.

3. Next add red chilli powder and salt, mix, cook for another 2 minutes, then break the eggs one by one, covered, cook for 3 minutes.


4. Remove the lid, mix gently (the eggs white should mix with tomato curry, not egg yellow). Sprinkle the garam masala powder, covered, cook on low heat for more 6 minutes or till the egg yellow cooks well. Then turn off the heat, garnish with fresh chopped coriander leaves.



Note : Instead of raw eggs, you can use boiled eggs. After tomato curry ready, just drop the boiled eggs one by one. This curry goes well with rice only.

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