Sprouts kurma

Ingredients

2 cups whole moong sprouts

2 tsp oil

2 cloves

Piece of cinnamon

1/2 tsp ginger paste

Paste of 1 tomato

1/2 tsp turmeric powder

Salt to taste

1 cup grated coconut

2 green chillies

Coriander leaves

1/2 tsp fennel seeds

Heat oil and add cloves and cinnamon. Add ginger paste, turmeric powder and tomato puree. Grind the coconut, green chillies, little coriander leaves and fennel seeds to fine paste. Add this to the gravy and add salt as required.

Add the pressure cooked sprouts to it and allow it to boil well and get thick.

Garnish with coriander leaves and serve hot with rotis, pulao

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Red lobia sabzi

Ingredients

1/2 cup Red lobia (soaked overnight and cooked)

2 medium onions

1 medium tomato

1/2 tsp ginger paste

2 tsp oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp garam masala powder

Salt to taste

1/2 tsp coriander seeds powder

1/2 tsp cumin seeds powder

Finely chopped coriander leaves

Puree the tomatoes and onions and keep aside. Heat oil, add cumin seeds. When it splutters add the puree and cook for 2-3 minutes till the raw smell goes off. Add turmeric powder, red chilli powder, garam masala powder, coriander seeds powder, cumin seeds powder and salt. Add water - use the water used to cook the lobia. Cook for 5 minutes and add the cooked red lobia. Mix well and cook for 5 more minutes.

Garnish with coriander leaves and serve hot with rotis/pulav/pooris

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Arbi makhani masala

Ingredients

2 cups boiled, peeled colacassia cut into rounds

2 tsp oil

1 tsp cumin seeds powder

Paste of 2 onions

Puree of 1 big tomato

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp amchur/dry mango powder

Salt to taste

1/2 tsp cumin seeds powder

2 tsp kasoori methi crushed

Finely chopped coriander leaves

2 tbsp fresh cream

Heat oil, add cumin seeds. When it splutters, add the onion and tomato paste and allow it to cook for 2-3 minutes till the raw smell goes off. Add turmeric powder, red chilli powder, amchur powder, garam masala powder, cumin seeds powder, salt, kasoori methi and some water as required for gravy. Allow it to boil well.

Add the cooked colacassia and mix well. If the gravy is very thin, you can add a thin paste of 2 tbsp gram flour and water. Finally stir in the cream.

Garnish with coriander leaves. Serve hot with rotis/pooris/pulav.

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Black Bean or Black eye bean curry

Guest author: Gauri Karmali

This curry can be made either with black beans or black eyed beans.

Ingredients

1 cup Black Beans or black eyed beans soaked for atleast 8-10 hrs
1 tomato
1 green chilly
1/2 tsp turmeric powder
Coriander leaves
1/2 inch ginger
1 tsp cumin seeds
1 tbsp of oil
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt as per taste

Soak the beans for atleast 8-10 hrs. Pressure cook the beans. Make a paste of tomato, ginger, green chilli and coriander leaves. Heat 1 tbsp of oil, add 1 tsp of cumin seeds. Once the seeds get fried well and a nice aroma comes out, add the tomato, ginger, chilli and coriander leaves paste. Fry the paste for sometime till the paste is cooked. Once the paste is cooked, add the turmeric, red chilli powder, coriander powder, cumin seeds powder and garam masala. Once the masalas are cooked, add the cooked beans and salt, mix well and boil for 5 min. This dish is now ready to serve with bread or chapatis.


As I do not eat garlic and onions, I asked my mother in law to try adding onion and garlic to the masala paste. That is she made a paste of onion, tomato, ginger, green chilly, garlic and coriander leaves and she said that it tastes really great. So its for those who eat onion and garlic go ahead and try it.

This is her ninth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Moong / Green channa or whole masoor Goan curry

Guest author: Gauri Karmali

This curry can be made either with moong / green channa or whole masoor. This curry is really the heaven of goa and best i can think of when i m really really hungry.

Ingredients

1 cup whole masoor/Green Channa or moong - any one can be taken

2 cups of raw scraped coconut

1 tsp cumin seeds

1 tsp coriander seeds

2-3 red chillies

1 tsp red chilly powder

1/2 tsp turmeric powder

a small ball of tamarind

3-4 cloves

1 inch cinamon

3-4 peppercorns

1 tbsp of oil

salt and sugar as per taste

This curry does not need sprouted beans.

Soak the masoor or green channa or green moong overnight and Pressure cook the beans. Heat 1 tbsp of oil and fry the cumin/coriander seeds till they are light brown, then remove them. In the similar way fry the cloves, cinamon and peppercorns. Lightly fry the red chillies. Finally in the remaining oil roast the scraped coconut till it is brown. Mix the roasted coconut, fried spices, red chillies, red chilly powder, turmeric and tamarind and grind it to a smooth paste. In the mean time put some water in the cooked beans and boil it for 5 min. Add the ground paste to the beans and add salt and sugar as per taste. Boil it for a while and add coriander leaves. Serve hot with chapati or rice.

Onion can be used in this curry and it becomes good too. So while using onion just fry the onion in the oil till it is golden brown and grind it with the coconut, spices paste.

This is her fourth entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Usal pav

Guest author: Gauri Karmali

Usal is a very healthy and easy maharastrian recipe with legumes like moth beans,moong and whole masoor. Its mostly eaten with bread or fulkas. I love this dish it just makes up my day.

Ingredients

1/2 cup whole masoor sprouted

1/2 cup moth beans sprouted

1/4 cup green whole moong sprouted

1/2 tsp cumin seeds

1/2 tsp Mustard seeds

Pinch of asofoetedia

2 tsp oil

1 tomato cut into snall pieces

1/2 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala

1 tsp ginger/green chilli paste

1/4 cup coriander leaves

1 tbsp scraped coconut

salt/jaggery as per taste

Soak all the beans together overnight and then put them in a cloth and tie them tightly so that they get sprouted. Once the beans are sprouted, heat 2 tsp oil in a kadai. Add 1 tsp cumin and mustard seeds. Once the mustard and the cumin seeds splutter, add asofoetidia, ginger/green chilli paste, fry the paste well in oil and then add the cut tomatoes. Once the tomatoes are cooked and mashy then add little turmeric, red chilli powder, cumin and coriander powder and garam masala. Let all the masalas get cooked well in the tomato and once a nice aroma of the masalas come out add the pressure cooked beans. Mix the beans with the masalas, add salt and jaggery as per taste. Garnish with coriander leaves and some fresh scraped coconut.

Chopped onion can be used in this recipe - just cut the onion and fry in oil before the tomatoes till the onions are lightly brown.

This is her second entry to the MLLA-19th helping - an initiative of Susan, guest hosted this month at my blog

Mixed lentils side dish

Guest author: Mrs Seethalakshmi Suresh

Ingredients :

1/2 cup Rajma( Red Kidney Beans )

1/2 cup Kabuli Chana ( Chick Peas )

1/4 cup Lobia( Black eyed beans )

1 tsp Arhar/Tur dal ( Split Pigeon Peas )

1 tsp Masoor dal( Black Lentil )

1 tsp Red Masor dal ( Red Lentil )

1 tsp Moong dal ( Split GreenGram )

1 tsp Moong dal with husk ( Green Gram with husk )

Salt to taste

1/2 tsp Turmeric powder

For Tempering :

Onions chopped : 2 medium

Garlic cloves : 4-5

Ginger : A small piece

Green chillies slit : 2

Tomatoes pureed : 4 medium

Cumin seeds : 1 tsp

Asafoetida ( Hing ) : A pinch

Red chilly powder : 1 tsp

Ghee ( Clarified Butter ) : 1 tbsp

Cilantro / coriander leaves: small bunch

Curry leaves : Few twigs

Garam masala(Spices powder): 1 tsp

Method :

Wash and soak all the dals & legumes overnight or for 4-5 hrs. Drain the water and wash them thoroughly again. Pressure cook them with enough water and turmeric powder for 3 whistles.. All the dals & legumes must become tender but not mushy.. Allow the steam to settle down.

Meantime make a paste of ginger, garlic & green chillies. Now for tempering, heat ghee in a pan and add cumin seeds. When it splutters, add asafoetida, onion, ginger-garlic paste and saute for a while.

Now add the pureed tomatoes and stir till the oil starts seperating from the mixture.

Now add the boiled dals over the tadka and mix well. Add salt, garam masala, red chilly powder and simmer the dal on low heat for about 5 mins.

Garnish with curry & coriander leaves.

This goes very well with rice or chapatis and is punched with a high amount of proteins which forms a part of the healthy diet.

This goes to to the MLLA-19th helping event started by Susan and guest hosted this month by my blog.

Stuffed malai kofta

A small variation of making the koftas stuffed with onions and cheese to the usual malai koftas

Ingredients

For koftas-

1 cup grated paneer

2 boiled and mashed potatoes

2 tbsp cornflour

Salt to taste

1/2 tsp red chilli powder

1/2 tsp garam masala powder

For stuffing-

1 finely chopped onion

1/2 cup grated cheese

Bit of pepper powder

For gravy-

1 medium tomato pureed

2 onions pureed

2 tsp oil

Salt to taste

1 tsp red chilli powder

1 tsp garam masala powder

Finely chopped coriander leaves

3 tbsp cream

Others-

Oil to fry

Mix all the ingredients of the koftas and make balls of it. Mix the ingredients of the stuffing seperately.

Make a depression in the kofta balls, stuff the onion cheese mixture in it and cover it well. Press well without changing the shape of the kofta. Repeat for the rest of the koftas and deep fry till golden brown.

Heat oil, add tomato and onion puree. Cook for 2-3 minutes and add red chilli powder, garam masala powder, salt and water as required for the gravy. Allow it to boil and get a bit thick. Finally add in the cream and coriander leaves.

Just before serving, add in the koftas and serve hot with rotis/pulav

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Peas Masala curry

Ingredients

2 cups boiled peas (frozen/dried/fresh)

2 small tomatoes (pureed)

2 onions (pureed)

2 tsp oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

Salt to taste

3 tbsp cream

Bit of sugar

Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the onion and tomato puree and cook for 2-3 mins. Add turmeric powder, red chilli powder, garam masala powder, salt, sugar and stir it well. Add water as required for gravy and allow it to come to a boil. Add the cooked peas and cream. Mix well.

Garnish with coriander leaves and serve hot with rotis/pulav/pooris

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Punjabi kadhi pakora (Low fat)

Ingredients
For pakora

1 cup gram flour/besan
Salt to taste
1 chopped onion
1/2 tsp red chilli powder
Bit of asafoetida
Finely chopped coriander leaves

For kadhi -

2 cups beaten curd (low fat)
1 cup water
2 tbsp gram flour
Salt to taste
1/2 tsp red chilli powder
Asafoetida
1/2 tsp turmeric powder

Oil to fry

Mix the ingredients for pakora with some water and pour a spoonful of it in hot oil to get one pakora. Repeat for rest of the batter. If you are health conscious, try it in the paniyaram pan like I did




Mix the ingredients of kadhi and beat well. Heat the kadhi till it starts boiling.

Before serving, add the pakore to the kadhi and serve hot with rice

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Alu mattar (gravy)

Ingredients

2 boiled and cubed potatoes

1 cup cooked peas

2 tsp oil

1 tsp cumin seeds

1 small finely chopped onion

2 small onions pureed

1 big tomato pureed

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp ginger paste

Salt to taste

Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add the chopped onions and fry for 2-3 mins. Add the onion and tomato puree and cook for 3-4 mins. Add turmeric powder, red chilli powder, garam masala powder, ginger paste and salt. Add little water as required for gravy. Allow it to boil.

Add the potatoes and peas and cook for 5 mins. Garnish with coriander leaves.

Serve hot with rotis/pulav.

Following are the entries for various events

Paneer Manpasand is off to JFI:Paneer hosted by Cardamom.

Sending it over to Vaishali for her Its a Vegan world: Chinese event

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Rajma masala

Ingredients

2 cups kidney beans(rajma) (soaked overnight and pressure cooked)

2 tsp butter/oil

1 tsp cumin seeds

2 small tomatoes (pureed)

1 onion pureed

1 small onion chopped finely

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1/2 tsp cumin seeds-coriander seeds powder

Salt to taste

Finely chopped coriander leaves

Heat butter/oil and add cumin seeds. When it splutters, add chopped onion and fry for 2 mins. Add onion puree and tomato puree and cook for 2-3 minutes. Add turmeric powder, red chilli powder, garam masala powder, coriander-cumin powder, salt and water as required for gravy. Allow it to boil well.

Finally add the cooked kidney beans and let the gravy get a bit thick. Garnish with finely chopped coriander leaves and serve hot with pulkhas/pooris/pulav.

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Alu Lobia

Inspired from Sia's version at Monsoon spice with changes to suit our taste buds

Ingredients

2 boiled and cubed potatoes

1/2 cup cooked black eyed peas

2 tomatoes chopped

1 finely chopped onion

A bit of tamarind paste

1 tbsp grated jaggery

1/2 tsp ginger paste

Salt to taste

1 tsp garam masala powder

1/2 tsp turmeric powder

1 tsp coriander seeds-cumin seeds powder

2 tsp oil

1 tsp cumin seeds

Few curry leaves

Bit of asafoetida

Heat oil, add cumin seeds. When it begins to splutter, add curry leaves and asafoetida. Then add chopped onions and fry for 2 mins. Add ginger paste, tomatoes and cook for 2-3 mins. Now add turmeric powder, garam masala powder, coriander seeds-cumin seeds powder, tamarind paste, jaggery and salt. Mix well and add some water to get gravy.

Add chopped potatoes and cooked black eyed pea. Mix well and cook for some time till the masala gets mixed well with the potatoes and black eyed pea.

Garnish with chopped coriander leaves and serve with rotis/pulav/pooris

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Mixed vegetable masala

Ingredients

2 cups boiled mixed vegetables (potato, carrot, peas, cauliflower, beans)

2 tsp oil

1 big tomato (pureed)

1 big onion (pureed)

1/2 tsp ginger paste

1/2 tsp cumin seeds

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp garam masala powder

1 tsp cumin seeds-coriander seeds powder

Salt to taste

4 tbsp cream

Finely chopped coriander leaves

Heat oil, add cumin seeds. When it splutters, add onion paste and cook for 2 mins. Add ginger paste, tomato paste, turmeric powder, garam masala powder, red chilli powder, cumin seeds-coriander seeds powder and salt. Cook for 2-3 mins. Add the cooked vegetables and cook for 2 more mins. Add cream and mix well. Garnish with coriander leaves.

Serve hot with rotis/naan/pooris/pulav.

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Chatpata paneer

Ingredients

2 cups paneer cut into cubes

2 big onions

2 tbsp oil

1/4 cup cashews soaked in water

1/2 cup curd

2 tsp coriander seeds-cumin seeds powder

1 tsp red chilli powder

Bit of crushed kasoori methi

Salt to taste

2 tbsp cream

Finely cut coriander leaves

Heat a drop of oil and fry chopped onions in it. Cool and grind to smooth paste with soaked cashews.

Heat oil, add the onion cashew paste and cook for a minute. Add the curd and dry masala powders - red chilli powder, coriander-cumin powder and then add salt. Mix well and add paneer pieces. Finally add crushed kasoori methi and cream. Mix well for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav

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Paneer Manpasand

Ingredients

1 cup chopped paneer pieces
1/2 tsp ginger paste
1 tsp cumin seeds
2 tsp oil
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder

Grind to smooth paste-
1/4 cup roasted peanut
1 big onion
1 medium tomato
2 tbsp grated coconut

Heat oil, add cumin seeds. When it splutters add the masala paste and cook for 3-4 minutes till the raw smell goes off. Add turmeric powder, red chilli powder, garam masala powder, ginger paste and salt and water as required for gravy. Allow it to boil for few minutes.

Add the paneeer pieces and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav.

Paneer Manpasand is off to JFI:Paneer hosted by Cardamom.

Just 3 more days for the WYF:Breakfast event to end-Last date is 31st August and no late entries please..Rush in your delicious breakfast ideas to win cookbooks..
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Green peas rasa with Bread

Guest author: Gauri Naik

This is my favorite breakfast very delicious, nutrional, kids love it and really easy to prepare. The recipe is here for you.

Ingredients

1 cup cooked green peas
1 medium cut tomato
1/2 tsp mustard seeds
Pinch of asafoetida
1/4 tsp jeera
1/2 tbsp oil
1/2 tsp red chillie powder(Again this depends on your taste. How hot u want)
1/2 tsp garam masala
Pinch of turmeric powder
1/4 cup fine paste of fresh scraped coconut
1/3 cup coriander leaves
salt as per taste
Jaggery as per taste

Take oil in a pan, add the mustard seeds and jeera. Once they crackle, add asafoetida. Now add the tomato pieces. Let the tomato get cooked and become soft then add the red chilli powder, turmeric powder and garam masala. Now add the cooked peas. Just cook for 2 min. Now add the coconut paste, add salt and jaggery and sprinkle the coriander leaves on top. Close the lid of the pan and let it cook for 10 min. Transfer to a bowl.

Cooked Potatoes can also be added to the dish it adds more flavour.

Sever hot with Bread or fulkas.

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Thanks to Ramya of Simple Vegetarian recipes , Saraswati of Sara's corner , Sangi of Simply delicious, Pari of Foodelicious and Shri of Tasty touch for the awards..Have posted it here

Bhagare Baingan

Inspired from Sia's version at Monsoon spice

Ingredients

1/4 kg baby eggplants
2 tbsp oil
Salt to taste
1 tsp mustard seeds
Few curry leaves
1 tsp cumin seeds
Bit of asafoetida
1/2 tsp ginger paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander seeds
1 tsp dry mango powder
Bit of jaggery

Masala gravy ingredients

2 onions
1/4 cup dry coconut powder
1/2 cup roasted peanuts
1 1/2 tbsp white sesame seeds
1/2 tsp poppy seeds

Wash and clean the eggplants with a cloth. Make a cut in "+" sign to the lower side of the eggplants. Heat oil and place the eggplants on it and cover with a lid. Cook till soft slowly turning the eggplants once in between. Keep aside.

Fry the onions, coriander seeds, poppy seeds, sesame seeds and dry coconut powder seperately and grind along with the peanuts to a smooth paste adding little water. Add red chilli powder, jaggery, turmeric and dry mango powder and keep aside.

Heat 1 tsp oil, add mustard seeds and cumin seeds. When it splutters, add asafoetida and curry leaves. Then add ginger paste and masala paste. Cook covered for 2-3 minutes. Let it cook uncovered for about 10 minutes and then add water as required for gravy. Add salt and allow it to boil. Finally add the eggplants and allow the gravy to blend well by cooking for about 10 mins.

Serve hot with rotis/naan/pulav

Sending it over to Vicky for the Side dish for chapati event
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Paneer pakora curry

Ingredients

1 cup paneer cut into cubes
1 cup gram flour/besan
1/4 cup rice flour
Pinch of cooking soda
Salt to taste
1 tsp turmeric powder
2 tsp red chilli powder
Oil to fry
1 tsp cumin seeds
1 big tomato pureed
1 onion pureed
1 tsp garam masala powder
2 tbsp cream
1/2 tsp ginger paste
Coriander leaves to garnish

Make a thick paste of gram flour, rice flour, salt, 1/2 tsp turmeric powder, 1 tsp red chilli powder and cooking soda. Dip the paneer pieces in it and fry them till golden brown like pakoras. To drain excess oil spread the paneer on a tissue paper.

Heat 2 tsp oil, add cumin seeds. When it splutters, add onion paste, ginger paste, tomato puree, red chilli powder, turmeric powder, garam masala powder, salt and mix well. Allow it cook for five minutes. Add little water to get gravy and boil for 2 mins. Add cream and mix well.

Add the fried paneer pieces to the gravy just before serving. Serve hot with rotis/pulav
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Carrot cheese kofta curry

Ingredients

4 carrots cooked and mashed
1 bread slice
1 boiled and mashed potato
Salt to taste
2 tsp red chilli
1 tsp turmeric powder
2 tsp garam masala powder
4 tbsp grated cheese
2 tbsp oil
1/4 cup cream

To grind into paste

1 onion
Bit of ginger
1 tomato
1 tsp cumin seeds

Mix mashed potato, carrots, salt, half of the dry powders (garam masala powder, turmeric powder, red chilli powder)and bread (dipped in water and completely squeezed out) well. If the mixture is not thick like dough, add a little cornflour to it. Make balls and press in the center to make a small hole. Stuff it with grated cheese and cover again with the same mixture to get balls.

These can be deep fried also, but to reduce the fat and calories, it is ideal to use the paniyaram pan with just 1 tsp oil for the whole lot.


Cook till the balls are golden brown. These balls can be served as a snack for evening tea or as a starter also.


For the gravy- Heat the remaining oil, add the paste and cook till oil seperates. Add salt, turmeric powder, red chilli powder, garam masala powder, water as required and cream. Cook for five more minutes.

Add the koftas to the gravy just before serving. Serve hot with rotis/pulav.
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