Dal Makhani | Indian Curry Recipes

Dal Makhani aka Maa di Dhal is a dish from the state of Punjab in India. Traditionally it is cooked slowly by simmering in low heat from which it gets its rich creamy texture. It was something which I never thought of making at home. But being a food blogger is to break open the boundaries and getting out of the comfort zone to try and cook with ingredients which is new to me. I wouldn't say the black urad dhal is new to south indian cooking. It is a main ingredient in azhagar koil dosai, a dosa recipe famous in the Madurai region of Tamil Nadu. I also remember my mom soaking this whole black urad dhal with skin in water for making idli batter, before the advent of skinned urad dhal. She would patiently rub the soaked dhal and remove the skin by washing. 

Ingredients:
Serves - 4-6
Whole Urad dhal (with skin) - 1 cup (160 ml)
Kidney Beans / Rajma - 2 tbsp
Oil - 2 tbsp
Onion, chopped - 1 cup
Tomato, ripe - 2
Green chilli - 1
Ginger, grated - 1 tsp
Garlic, grated - 1 tsp
Kashmiri Chilli powder - 1/2 tsp
Garam Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cream/ Half & Half / Evaporated milk - 120 ml (more or less per taste)
Water - 2-3 cups

Method:
Wash the beans together. In a pressure cooker place the dhal and beans with 4 cups of water, turmeric powder, 1/4 tsp of salt and pressure cook for 6 whistles. The dhals can be alternatively soaked for 6-8 hours. In that case cooking for 2 whistles should be good. When done, mash the dhals slightly and set aside. In a saucepan, heat oil and saute the onions until they are translucent. Add the ginger and garlic and fry for a minute or so. Add the finely chopped tomatoes with a pinch of salt and fry until it is well mashed. Add the chilli powder, garam masala powder and salt (to taste) and mix for a minute. Add the cooked dhal with 2 cups of water. If the dhal is too thick you may add another cup of water. Check for seasoning and bring it to a boil. Simmer for 15 minutes. Add the cream and mix. Simmer for an additional 5 minutes. Serve hot with some rotis/jeera rice.

Gujarathi Undhiyu | North Indian Curry Recipes

I tasted this Undhiyu in a restaurant before a couple of months. I had not heard about it until recently, I came across it in Anjum's New Indian cookbook which I borrowed from the library. This is a cookbook with an introduction to many regional Indian food much unlike the usual cliche of menu in the Indian restaurants abroad viz. Saag Paneer, Paneer Butter Masala or Dal Makhni. 
This dish is generally made during winter with fresh, seasonal produce. The carbohydrates in this dish supposedly keeps the body warm during the cold.
When I was making this dish, the aroma and flavors reminded me of the Bhindi Sambhariya I made a while ago.

Ingredients:
Potato, large - 1 
Sweet potato, small - 1
Turnip, large - 1
Brinjals / Small Eggplants - 4
Val papdi / Broad beans - 1/2 cup (frozen)
Oil - 4 tbsp*
Mustard seeds - 1 tsp
Asafoetida - 1/4 tsp
Caraway seeds / Ajwain - 1/4 tsp

Spice paste 1:
Ginger - 2 tbsp
Garlic cloves - 3
Green chillies - 3
Lemon juice - from 1/2 of a lemon
Coriander leaves - 1/2 cup

Spice paste 2:
Coconut, grated - 1/2 cup
Almonds - 6
Coriander powder - 2 tsp
Cumin powder - 1 tsp, heaped
Salt - 1 tsp or to taste
Sugar - 1 tsp

Method:
Peel and cube the potato, sweet potato and turnip. Cut the eggplants into wedges. Place the cut vegetables immersed in a bowl of water to avoid browning.
Grind the ginger, garlic, green chillies and lemon juice into a smooth paste adding water as needed. Add the coriander leaves and pulse a few times. Remove from the blender and reserve. In the same blender add the almonds and grind coarsely. Add the rest of the ingredients for the spice paste 2 with water and pulse a couple of times. Mix with the spice paste 1 with caraway seeds.
Heat oil in a non-stick skillet and splutter the mustard seeds and asafoetida. Add the spice mix paste and saute for a few minutes. Add the cut veggies (water drained and discarded) to bind. Add about a cup of water and allow it to boil. Reduce the heat, cover and cook for about 20 minutes. Add the beans and check for seasoning. Add salt and water if needed and cook covered for 5 more minutes. When done, remove the cover and cook stirring occasionally until the desired consistency is reached. Garnish with coriander leaves and coconut (if desired). Serve with roti.
Notes: 
The amount of oil used may seem a bit too much, but trust me that is what brings the taste of spices together in this dish.

Kadai Paneer | Indian Curry Recipes

If you go to any Indian restaurant outside India you may most definitely come across two curry dishes. First, Paneer Butter Masala aka Paneer Makhni and the second, Kadai Paneer. Kadai paneer is named so because the whole dish is made in one Kadai, the Indian wok. It is made with fresh ground spices and is spicier compared to its counterpart Paneer Butter Masala (it has cream).
Paired with any Paratha or Naan, it is great for lunch or dinner.

Ingredients:
Serves - 3-4
Recipe adapted from vahchef
Paneer - 200 g/7 oz, cut into 1 cm cubes
Red bell pepper - 1 - cut into small cubes
Onion, cut into small cubes - 1/2 cup
Onion, finely chopped - 1/2 cup
Fresh Ginger, minced - 1 tsp
Garlic, minced - 1 tsp
Ripe Tomato - 3, approx 1-1/2 cups chopped
Garam Masala powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Spice Mix:
Dry Red Chillies - 3
Peppercorns - 1/2 tsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp

Method:
Dry roast the ingredients for spice mix until toasted. Allow to cool and pulse in a coffee grinder/mixie until coarse. Remove 1 tsp of this mixture and reserve. Grind the remaining spice to a fine powder. In a pan spray little oil and fry the bell pepper cubes in high heat until lightly charred. Repeat the process for the cubed onions. Add 1/2 tsp of oil again and fry the paneer pieces until light brown on all sides. Dunk the fried paneer pieces into a bowl of water. Heat oil in a kadai and add the chopped onion, ginger and garlic. Fry until the onion becomes soft. Add the garam masala powder and the finely ground spice powder and saute for half a minute. Add the chopped tomatoes and a pinch of salt and continue cooking until the tomatoes become mushy. Add about half a cup of water based on desired thickness level. Allow it to come to a boil and reduce the heat to simmer for 5 minutes. Add the bell peppers and onions and continue to simmer for 5 minutes. Now throw in the paneer (drain the water and squeeze excess water) and mix well. Remove from heat and transfer to a serving bowl. Sprinkle the previously reserved coarsely ground spice powder over the top. Serve hot with parathas or jeera rice.

Bahara Baingan | South Indian Curry Recipes

There are a few recipes which are really good when home-made. This Bahara Baingan is one such recipe. I tasted this at our friend's house months ago. She was from Andhra and a wonderful cook. She was newly married but her dishes were perfectly made and tasted great, liked made by an experienced cook. Bahara Baingan was one of the dishes in the menu. I had wanted to get the recipe from her, but never got to do because she was busy with her studies (she is doing her Masters in US now) and I didn't want to disturb her. But the taste of that Bahara Baingan lingered in my memory. When I bought brinjals aka baby eggplants on my produce shopping, I decided I was gonna make Bahara Baingan. I googled for the recipe and ended up making a fusion of the recipe here and here.

Ingredients:
Baby Brinjals - 10
Onion - 1/2 cup, chopped
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp - 1 tsp (adjust based on heat)
Garam masala powder - 3/4 tsp
Cumin powder - 3/4 tsp
Coriander powder - 1 tsp, heaped
Salt - to taste
Tamarind - size of a lemon
Spice paste:
Sesame seeds - 2 tbsp
Peanuts (skin removed) - 3 tbsp
Grated coconut - 3 tbsp

Method:
Soak the tamarind in warm water and extract about 2 cups of juice. Dry roast the sesame seeds until it pops. Heat about a tsp of oil and fry the peanuts until a nice aroma arises. Grind the roasted sesame seeds, fried peanuts and coconut with water to make a smooth paste. Wash and wipe the brinjals clean. Make 'X' shaped slit at the bottom of each brinjal until about 3/4th of the way up with the stems still intact. Heat 1 tbsp of oil a flat pan. Place the slit brinjals and cook them turning over often. When all the sides are roasted and the brinjal is almost cooked and soft (a knife inserted should pass through easily), remove from heat. In a saucepan heat about 1 tbsp of oil and fry the onions until it turns soft. Add the ginger garlic paste and saute in medium heat for about a minute. Add the spice powders now with salt and mix well. Now add the ground paste and mix adding a little water. When the paste becomes a little dry, add the tamarind juice and little more water. At this stage the curry will be little watery. Add the roasted brinjals and allow it to come to a boil. Then reduce the heat to simmer until the curry thickens. Serve hot with naan or pulao.

Avial / Vegetables in Coconut Stew | South Indian Curry Recipes

I am a little late, I know in wishing you a Happy Tamil New year. Iniya Thamizh Puthandu Nalvazhthukkal! I did not make any sweet today but I am sharing a delicious and authentic Avial recipe. "Avial", literally means boiling relating to the method in which the vegetables are cooked in this dish. Though I already have another Avial recipe here in this space, this is different because it is a vegan version. Yes, this does not have curd/yogurt in it but tastes perfect and will have people asking for a second helping.

Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few

Make a paste:

Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5

Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.

Lasooni Dhal Fry / Dhal with Roasted Garlic | Indian Curry Recipes

A hearty dinner means Chapathi with dhal for me. Moong dhal with chapathi was a favorite combo for us growing up. As a South Indian our typical dinner will be dosa, idli or upma most days. But when we run out of dosa batter, which we do occasionally, chapathi to the rescue. I made this simple and earthy dhal the other day for dinner. Paired with chapathi and pickle, a perfect satisfying dinner!

Ingredients:

Serves - 3
Moong dhal - 3/4 cup (in a 160 ml cup)

Onion - 1 cup - chopped finely

Tomato - 1

Garlic - 5 cloves

Green chilli - 1 or 2

Garam masala - a pinch

Turmeric powder - 1/4 tsp

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Method:

Dry roast the moong dhal until a nice aroma comes from the dhal. Add 3-1/2 cups of water and turmeric powder and pressure cook for 3 whistles. When done, drain and reserve the water. Mash the dhal slightly. Heat a tsp of oil in a pan and splutter the mustard and cumin seeds. Add the slit green chilli, chopped onions and fry until it turns golden brown. Throw in the tomato with a pinch of salt and cook until it turns mushy. Add the garam masala and the mashed dhal with the reserved water. Add more water to thin the dhal and salt to taste. Allow it to boil and then simmer for 5 minutes. Transfer to a serving bowl. Heat the remaining oil and fry the garlic, cut into slivers until golden. Pour over the dhal and mix well. Serve with roti or rice.

Aloor Dum / Baby Potatoes in Tomato Curry | Bengali Recipes

There are some foods that lure you to make immediately. This was one such recipe. When I saw this in Sutapa's space, I thought "If only I had baby potatoes at hand right now..". But that didn't stop me from making this. I had DH get baby potatoes the very next day and I made this for dinner to go with my Spring Onion Paratha. Oh my, this was super tasty. You won't believe how a simple combination of spices would make something this tasty. Is it the baby potatoes or the onions in the spice paste or the ghee? Ghee, definitely had to be the ghee.. or.. ok well I am not able to come to a conclusion. 
Bottomline.. Super tasty curry..

Ingredients:
Serves - 3-4
Baby Potatoes - 15
Onion - sliced thin - 1 cup
Tomato - 2
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin Powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1/4 tsp
Ghee - 1 tsp
Oil - as needed
Spice paste:
Pearl onions - 3
Garlic cloves - 8
Ginger - 1 tsp - chopped

Method:
Cook the potatoes in salted boiling water until fork tender. Drain, peel and set aside. Blanch, remove skin and seeds from the tomatoes. Make a puree and reserve. In a kadai, heat a tsp of oil and fry the ingredients for spice paste. When golden brown, allow to cool and make a paste. In the same kadai, heat about 2 tbsp of oil and shallow fry the peeled potatoes. Remove and set aside. Add oil if needed and fry the onions until it turns golden brown. Add the ground spice paste and the spice powders (all but the garam masala). Cook for about 2 minutes in medium heat and add the tomato puree and salt. Add the fried potatoes with about 1 to 2 cups of water. Mix well. The curry would be watery at this time. Bring it to a boil and reduce the heat to medium. Continue cooking until desired thickness is achieved, about 15 mins. Add the ghee, garam masala and give a mix. Turn the heat off. Serve with any roti/paratha of your choice.
Linking this to In my Veg box - Potatoes event.

Aloo Capsicum Bhaji / Bell Peppers Potato Curry | Indian Curry Recipes

Bhaji is a simple curry prepared with vegetables. This is one such curry I prepared aimlessly. To be honest, I wasn't sure what I was going to do and how I was going to make this curry for the Methi Paratha for which I had prepared the dough. All I wanted was a potato capsicum combo, which we love and I wanted to make it little spicy, since LO was not going to eat that. I was planning to give Kavin just the paratha with some yogurt or milk. So I went ahead, out and out to prepare a spicy bhaji to go with the parathas.

Ingredients:
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder  - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup

Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour. 

Butternut Squash Rajma Kurma | Indian Curry Recipes

A tasty, wholesome curry with lots of flavours. That is how I would define a korma. This recipe is true to that definition. A delicate vegetable and hearty beans combined with yogurt and spices, it is a great side for Jeera Rice and Rotis. This can be treated as a base recipe and different combinations of vegetables (Butternut squash, Pumpkin, Winter melon, Bottle gourd) and beans (Rajma, Black Eyed peas, Chickpeas) can be added. This recipe serves a large crowd, so I make and freeze half of the portion for later use.

Ingredients:
Serves - 4-6
Recipe from Priya
Butternut Squash - 1/2 of a squash - cut into half inch cubes
Red kidney beans / Rajma - cooked - 2 cups
Onion - 1 cup - chopped
Tomato - 1 - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Coriander powder - 1 tsp
Oil - 1 tbsp
Salt - to taste
Make a paste:
Yogurt - 1/2 cup
Khus Khus / Poppy seeds - 1 tbsp
Cashewnuts - 1 tbsp

Method:
Make a smooth paste with yogurt, khus khus and cashewnuts. Heat oil in a saucepan and fry the onions until they are soft. Add the ginger-garlic paste and fry for another minute. Add the chopped tomato with a pinch of salt and saute until they turn mushy. Add the spice powders and fry for a minute. Throw the cubed butternut squash pieces and saute for about 5 minutes. Add half a cup of water and cover and cook until the squash is almost cooked. Add the cooked beans, ground paste and salt to taste. Mix in required quantity of water for the kurma and allow to simmer for 10 minutes. Serve hot with roti or pulao.

Kathirikai Gothsu / Brinjal Kothsu | South Indian Curry Recipes

Like most South-Indian homes, we almost never run out of dosa batter. But whenever it happens, a quick upma or pongal is my saviour. Ven Pongal is best had with Coconut chutney. I was in this assumption until one of my friends told me what he was having for breakfast. Ven Pongal with Kathirikai kothsu. It was a new combination which I have not tasted before. I had been wanting to ask his wife how she made the gothsu, but never got a chance to ask. So I set out to make it myself one fine day. 

Ingredients:
Serves - 3-4
Eggplant - 1 large - cut into 1/2 inch cubes
Onions - 1/2 cup -chopped
Ripe Tomato - 1 small - chopped
Tamarind - size of half a lime - soaked in 1 cup warm water
Turmeric powder - 1/4 tsp
Salt - to taste
Water - 2-3 cups
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1/2 tsp
Spice mix
Dry red chillies - 3 big
Coriander seeds - 2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - a pinch

Method:
Heat a few drops of oil and roast the ingredients under spice mix for a couple of minutes. Allow to cool and make a fine powder in a mixie. Extract thick juice from tamarind. Heat 2 tsp of oil in a wide pan and add the mustard seeds and urad dhal. When the mustard splutters add the onions and fry for a minute. Add the chopped tomato and eggplant and saute for a couple of minutes. Add the tamarind juice, turmeric, salt and 2 cups of water. Cover and cook until the eggplant is cooked through and mushy, about 12-15 minutes in med-high heat. Stir occasionally while cooking. When the eggplant is fully cooked and most of the water is evaporated, mash it well with the back of the ladle/wooden spoon. An old fashioned mathu would work perfectly in this case. Add the remaining water and the spice powder. Allow to come to a boil and then simmer for 2 minutes. Remove from heat and serve for idli/dosa/pongal.

Vazhaikai Milagu Kari / Plantain Pepper Curry | South Indian Curry Recipes

When we were produce shopping before a few weeks, DH saw me buying plantains and was excited that I was going to make Bajjis. Yeah, he loves any food deep fried. He forgot about that and when the next time when I bought them, he asked "Didn't you buy one last week. What happened to that one?" I said I put them in the kootu I made for Thiruvadhirai (a religious festival). I assured him this time the plantains will go into making bajjis, but instead I made this pepper curry. No, I didn't break the promise, I reserved some for the bajjis, which I hope I will make soon :).

Also do check out my other recipes with Plantain, Vazhaikai Podimas and Vazhaikai Varuval.

Ingredients:

Adapted from Mallika Badrinath cookbook

Serves -  3

Vazhaikai / Plantain - 2 small

Fresh Grated Coconut - 3 tbsp

Black Peppercorns / Milagu - 3/4 tsp

Cumin seeds / Jeera - 1/2 tsp

Water - 1 cup

Salt - to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp (optional)

Method:

Grind the peppercorns and cumin seeds into an almost fine powder in the mixie / coffee grinder. Add the grated coconut and 2-3 tbsp of water and make a smooth paste. Peel the plantains and cut them into approximately 1 cm cubes. Heat oil in a pan and splutter the mustard seeds. Add the plantains and stir for about a minute or two. Add the ground paste,salt and water and cover and cook in medium heat until done. Stir occasionally to prevent the curry to stick to the bottom of the pan. When the plantains are fully cooked, remove to a bowl and serve. 

Mixed Vegetable Kuruma / Kurma for Pulao | Indian Curry Recipes

As a home cook, my simple dream is to provide healthy wholesome food to my family yet spend less time in the kitchen. Sounds confusing I know, it may not come true everyday, but is possible some days. One of those days are when I make this universal side dish, Vegetable kurma. It is a multi-purpose accompaniment to almost all the Indian main courses, Idli, dosa, rice, Poori, Chapathi, Paratha. I make it in the morning for dosa, and it pops up for lunch with Thengaipal Sadham and does not fail to make an appearance for dinner with chapathi. Now that is a win-win for me.  It is also a great way to use up all those leftover veggies before you go on a trip :).

Ingredients:
Serves - 4-6
Potato - 1
Turnip - 1
Carrots - 2
Cauliflower florets - 1 cup
Peas - 1/2 cup
Onion - sliced thin - 1 cup
Oil - 2 tsp
Salt - to taste
To Grind:
Garlic - 5 cloves
Green Chillis - 4 or 5
Grated Coconut - 4 tbsp - heaped
Khus Khus - 1 tsp
Coriander seeds - 2 tsp
Fennel seeds / Sombu - 1 tsp
Cumin seeds / Jeera - 1 tsp

Method:
Make a smooth paste of the ingredients under 'To Grind' in a blender. Cut the vegetables in little, almost equal sized pieces. Boil them in salted water, about 4-5 cups until done. Drain and reserve water. Heat oil in a kadai and add the sliced onions. Fry until they are soft and add the ground masala with salt and half a cup of water. Allow it to cook for about 2 minutes. Now add the water from the vegetables and allow it to boil. When it starts to boil, simmer for about 5 minutes and add the vegetables. Continue to simmer in low heat until the desired thickness is achieved. Serve with chapathi, idli, dosa or rice.
Pressure cooker method:
Heat oil in a pressure cooker add add the onions. Fry until they are soft and then add the cut, raw vegetables and salt. Add the ground paste and about 4-5 cups of water. Cover and pressure cook for 1 whistle. Open after the pressure is dropped. Serve.

Cranberry Grapes Gojju | Regional Indian Cuisines

Cooking with grapes was unheard of for me until I came across this recipe by Suma. I altered the recipe to use cranberries in place of tamarind and it was so good. This gojju has a lot of complex flavours first sour from the cranberries, then the sweetness from the grapes and finally the spice kick from the chillies. Spooned over a plate of steaming rice, this gojju can really make your day.

Ingredients:
Serves - 3-4
Green Grapes - 1 cup - halved
Fresh Cranberries - 10 - halved
Onion- chopped - 1/2 cup
Asafoetida - a pinch
Oil - 2 tsp
Tempering: -  optional
Curry leaves - a few
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Spice mix / Gojju Pudi:
Chana dhal - 2 tbsp
Urad dhal - 1 tbsp
Coriander seeds / Dhaniya - 1 tsp
White sesame seeds - 1/2 tsp
Fenugreek seeds - a pinch
Dry Red chillis - 4
Dry Coconut powder - 2 tbsp

Method:
In a pan, dry roast chana dhal and urad dhal until they slightly change color. Add the coriander seeds, sesame seeds, fenugreek and red chillies. Continue roasting for a couple of minutes. Remove from heat and add the coconut powder. Mix well and cool. When completely cool, grind to a fine powder in a mixie. Heat oil in a kadai and add the ingredients for tempering and asafoetida. Add the onions with a pinch of salt and saute until it turns soft. Add the halved cranberries and cook for about 2 minutes. Mash them with the back of the ladle as you saute. Now add the grapes and saute for 2 minutes. Add the ground spice powder and mix. Pour 2 to 2-1/2 cups of water and mix. The gojju will be watery at this stage, check for salt and add as desired. When the curry comes to boil, reduce the heat and simmer for 12-15 minutes. Serve hot over steamed rice.

Palak Paneer | Indian Curry Recipes

Paneer based dishes are loved very much at my home. Especially curries with paneer are hands down winners against regular curries. I believe one could tell that seeing the array of paneer dishes I have in my menu. This palak paneer is delicious and is also low-fat since I have not used cream. This recipe here sure makes a big pot of the curry. I used half of the curry to go with our chapathi for dinner and Jeera rice for lunch. I froze the remaining half of the batch in a freezer-safe container for another day when I cannot get to elaborate cooking. 

Ingredients:
Serves - 4-6
Spinach - 5 cups (tightly packed)
Shallots/Pearl onions - 7
Garlic - 3 cloves
Ginger - 1/2" piece
Green chilli - 1 (optional)
Paneer - 150 g - cut into 1/2" cubes
Onion - finely chopped - 1 cup
Tomato puree - 1/2 cup (I used crushed tomatoes from a can)
Garam masala - 1 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Milk - 3 tbsp (Can substitute cream or half and half)
Oil -  1 tsp + 2 tbsp
Salt - to taste

Method:
Heat 1 tsp of oil in a wide pan and fry the shallots, ginger, garlic and green chilli. When the garlic is half cooked add the spinach leaves and saute until it wilts and shrinks. Allow to cool and blend to a puree. In the same wide non-stick pan, spray some oil and fry the paneer cubes in medium heat. This step is optional though. Heat 2 tbsp of oil and fry the onions until it turns light brown. Add the spice powders and salt. After a couple of minutes add the tomato puree and fry until it is cooked through. Add the spinach puree and water to get the desired consistency. Allow it to boil and then simmer for 10-15 minutes. Finally add the paneer pieces with the milk and continue to simmer for 5 minutes. Serve hot with roti/naan/rice.

Keerai Kootu / Spinach Moong Dhal Stew | South Indian Curry Recipes

Keerai kootu is a simple, earthy and healthy side for a spicy kulambu. Packed with protein and plenty of nutrients this spinach moong dhal stew is a perfect combo for chapathis also. I buy this big bag of Spinach from Costco and I love to include spinach in our meals in many forms. Spinach Chickpea pulao, Spinach chutney, Spinach Pesto and Paneer Spinach Pinwheels to name a few.

Ingredients:
Serves - 4
Spinach - 5 cups - tightly packed - chopped
Yellow Moong Dhal - 2 tbsps - heaped
Onion - 1/4 cup - chopped fine
Dry red chillies - 3
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Turmeric powder - a pinch
Salt - to taste

Method:
Wash the moong dhal and boil in 1 cup of water with a pinch of salt. Cook until the dhal still holds the shape but completely mashed when pressed between the finger tips. Set aside with the cooked water. In a kadai, heat oil and temper the mustard seeds, urad dhal, curry leaves and dry red chillies. When the mustard splutters, add the chopped onion and saute until transparent. Add the spinach and mix until it wilts. Continue cooking until the spinach is completely cooked. Add salt to taste, turmeric powder and the cooked dhal with water. Mix well and allow it to come to a boil. Remove from heat and serve as a side for rice or roti.

Szechuan-Style Tofu and Mushroom with Peanuts | Vegan Chinese Recipes

For all the Tofu lovers out there, this recipe is for you. And for all the Tofu non-lovers you should really try this recipe once. Some think the taste of tofu is just bleh.. But honestly that attribute of tofu is what is really good in it. How? you may ask. Tofu absorbs flavors really beautifully no matter what dish it is used in. Bake it, Saute or Fry, it is always a winner. Make it spicy or make it tangy, it tastes awesome either way. I have a long list of dishes I use tofu in and love it in each form.

Ingredients:
Adapted from Cooking Light - way to cook Vegetarian cookbook
Serves - 2-3
Tofu - extra Firm - 1 block - pressed and cut into 1" pieces
Mushroom - 12 oz - 300 g - sliced
Carrots - julienned - 1/2 cup
Bell peppers (I used yellow and orange) - julienned - 1/2 cup
Roasted peanuts - 1/4 cup - coarsely chopped
Oil - 1 tbsp
Ginger paste - 1 tbsp
Spring onion whites - 1/4 cup
Spring onion greens - 1/4 cup
For the Sauce:
Water - 1 cup (Can substitute vegetable or chicken stock)
Corn Starch - 1 tsp
Chilli paste - 1 tbsp
Soy sauce - 1 tbsp (Low sodium)
Garlic - minced - 1 tbsp

Method:
Preheat the broiler and place the oven rack in the middle of the oven. Line a baking sheet with aluminium foil and grease with oil. Place the cut tofu pieces and broil for 10-12 minutes, turning once or twice in the middle. Mix the ingredients for the sauce and set aside. Heat oil in a large non-stick pan and saute the mushrooms. When the mushrooms start to release liquid add the carrots, green onion whites and ginger. After about a minute add the bell peppers, salt and fry for another minute. Add the sauce and allow to heat for about 2-3 minutes or until it begins to thicken. Add the tofu and spring onion greens, mix and remove from heat. Garnish with peanuts before serving. Serve hot with steamed rice.
Notes: Instead of broiling, the tofu can be pan-fried until golden.

Muttai Kulambu / Steamed Egg Curry - South Indian Style | Indian Egg Curry Recipes

The other day (read few months ago) I called up my grandma to ask for her Egg Curry - Muttai Kulambu recipe. She gave me the recipe I asked for and also gave me one bonus recipe for the Muttai Kulambu in a steamed version. I had not gotten a chance to try this version until recently. It is another super tasty, not too difficult to make and easy to drool over family recipe.

Ingredients:
Serves - 2-3
Eggs - 3
Onion - chopped - 3/4 cup
Tomato - chopped - 1/2 cup
Turmeric powder - 1/4 tsp
Salt - to  taste
Pepper powder - a pinch
Oil - 1 tbsp + 1/4 tsp
For the spice paste:
Grated Coconut - 1/2 cup
Cumin seeds / Jeera - 1/2 tsp
Khus khus / poppy seeds - 1/2 tsp
Cinnamon - 1/2" piece
Cloves - 3
Fennel Seeds / Sombu - 1 tsp
Green chillies - 3
Coriander seeds / Dhaniya - 1/4 tsp
Garlic cloves - 4 
Tempering:
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method: 
Beat the eggs until fluffy with a pinch of salt and pepper. Apply some oil in a small steel bowl and pour the eggs. Steam until done, about 10 minutes. Transfer the steamed egg to a plate and cut into 1" cubes. Make a smooth paste of the ingredients for the spice paste. Heat oil in a large kadai and add the ingredients for tempering. Now add the chopped onions and saute until soft. Add the chopped tomatoes with a pinch of salt and continue to cook until mushy. Add the turmeric powder and the freshly ground spice paste. Fry for a couple of minutes and add about 2 cups of water. When it starts boiling, simmer for about 10 minutes. Check for salt and add the cubed steamed eggs. Continue to simmer for 5 minutes and remove from heat. This is a great side for idli, dosa, chapathi and steamed rice.

Peerkangai Kootu | Indian Curry Recipes

For a fulfilling weekend meal the other day, I made this kootu with Milagu Kulambu and Peerkangai Thogayal to go with rice. An easy to put together kootu, makes even the pickiest of eaters to enjoy. Trust me, any vine vegetable cooked with dhal will be super tasty, like my Pumpkin kootu or Suraikai kootu.

Ingredients:
Serves - 3-4
Recipe from here
Peerkangai / Ridge Gourd- peeled and chopped - 2 cups
Moong dhal - 1/4 cup - cooked with turmeric and salt
Coconut - 1 tsp
Urad dhal - 1 tbsp
Red chilli - 3
Cumin seeds - 1/2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few

Method:
Dry roast urad dhal, red chillies, cumin seeds until a nice aroma emanates. Add the grated coconut, mix and remove from heat. Allow to cool and grind to a smooth paste adding water. Cook moong dhal with a pinch of salt and turmeric powder until done but not overly mashed. Add chopped peerkangai to boiling water and cook covered in medium heat until the vegetables are cooked to tender. Add the cooked moong dhal and the ground paste. Adjust salt and continue to cook in medium heat until the flavours meld. Heat oil in a small kadai and temper the mustard seeds and curry leaves. Pour over the kootu and serve hot with any spicy kulambu and rice. This is a great combo for chapathis too.

Methi Matar Malai / Fenugreek leaves and Peas Creamy Curry | Indian Curry Recipes

Green leaves are the nature's bounty in its healthiest form. When I was little, I used to hate them as most other kids would do. Now I love to cook them and eat them more. I do not fail to pick up a bunch of these beautiful Methi leaves whenever I see them. I made this Methi Matar Malai for dinner to go with our chapathi the other day.

Ingredients:
Serves - 3-4; Preparation time - 50 mins
Fenugreek leaves - 1 bunch (can substitute 3 cubes of frozen methi leaves)
Frozen Peas - 1 cup
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - thinly sliced - 1 cup
Ginger garlic paste - 1 tsp
Tomato - 2 - blanched, skin and seeds removed - pureed (I used 1/2 cup of canned crushed tomatoes)
Turmeric powder - a pinch
Kashmiri Chilli powder - 1-1/2 tsp
Garam masala powder - 3/4 tsp (use 1 tsp if the garam masala powder you use is less spicy)
Coriander powder - 1 tsp
Kasuri methi / Dried Fenugreek leaves - 1 tsp - crushed
Fresh cream / half & half - 1/2 cup
Group 1:
Milk - 1/2 cup
Cashew nuts - 10
Poppy seeds /khus khus - 1 tsp

Method:
Preparation:
Warm the milk and soak the cashew nuts and poppy seeds for 15 minutes. Make a fine paste and set aside.
Pick the leaves and place in a bowl and fill it with water. After a couple of minutes, gently scoop the leaves and discard the water. Repeat this process for a 2-3 times until all the dirt has been drained. If using frozen methi leaves, thaw (or defrost). Place in a clean kitchen towel and squeeze until all the water is out.
For fresh peas, pressure cook with water and salt for 2 whistles. Drain and set aside. If using frozen peas, wash, drain and MW for 2-3 minutes.
Making the Curry:
Heat oil in a kadai and splutter the cumin seeds. Add the sliced onions and cook until it turns soft and translucent. Add the ginger-garlic paste and cook for 3 minutes. Add the tomato puree and cook for another 2 minutes. Add the spice powders and continue to cook in medium heat until the mixture becomes shiny and gives out oil. Add the peas and methi leaves. Mix and saute for a while and add the ground cashew paste with 2 cups (or less) of water and salt. Allow to boil in medium heat for about 15-20 minutes. Sprinkle the kasuri methi and add the fresh cream. Allow to boil for about 3-5 minutes and remove from heat. Serve hot with roti / pulao / jeera rice.

Linking this up to Srivalli's Side Dish Mela; MLLA by Susan & Lisa; Kid's delight - Potluck Party.

Chicken Curry for Chapathi | Easy Indian Chicken Recipes

If you happen to be a chicken lover and a fan of chapathi, I bet you will love the combination of the duo. Don't you? I made a simple onion-based chicken curry with chapathi for lunch the other day. Pair it with a little cup of yogurt and you get a satisfying meal.

Ingredients:
Chicken breasts - 1/2 - about 1 cup 
Onion - thinly sliced - 1 cup
Tomato - 1 cup - chopped
Chilli powder - 1 tsp (use 3/4 tsp if need mildly spiced)
Turmeric powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Coriander leaves / Cilantro - a handful - chopped
Salt - to taste
Water - 1 cup
Oil - 1 tbsp

Method:
Heat oil in a kadai and fry the onions until golden brown. Add the chopped tomatoes with a pinch of salt and saute till it becomes soft and mushy. Add the spice powders and fry for about a minute. Add salt to taste with water. Check for seasoning and adjust if needed. Add the chicken pieces and mix. Cook in medium heat until the chicken pieces are cooked through. Since I used boneless chicken breast meat, it took about 5-7 minutes to cook through. Remove from heat, add the chopped coriander leaves and mix. Serve hot with roti/chapathi or any bread of your choice.