Soya Keema Curry

Have you ever been feeling like missing your favorite mutton curry during auspicious or vratham days?? Then this is the one for you. Enjoy this minced soya instead of minced mutton, and you will enjoy the taste of this curry. This goes well with idly, dosa, poori, chappathi, appam and even rice.

Preparation Time: 20 min
Cooking Time: 40 min
Serves: 2

Ingredients:

• Soya chunks - 1 cup
• Onion - 1 big sized - finely chopped
• Tomato - 2 medium sized - finely chopped
• Masala Powder (Cinnamon, cloves, cardamom, star anise powder) - 1 pinch
• Oil - 2 tbsp

To grind:

• Coconut - 2 tbsp
• Kuruma Podi - 1 tbsp
• Chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cashew nuts - 5 to 6
• Ginger garlic paste - 1 tbsp

Procedure:

1. Take 3 cups of water in a pan and bring it to boil. Add soya chunks and a tbsp of salt. Keep in low flame for 10 min allowing the soya to get cooked and become soft. Salt helps in stopping the overflow of boiling water while the chunks gets cooked.
2. In meanwhile, blend the ingredients given in "to grind" into a  smooth paste using a mixer by adding water.
3. When soya gets doubled in size it becomes soft. Now drain out the water and rinse with cold water. Squeeze the soya to remove excess water. Put these prepared soya into a blender or food processor and mince them. Keema is ready and will like mutton keema, right?? ;-)
4. Heat a medium sized pan with oil, when its hot add the masala powder. Then add chopped onion and saute for 3 min. Onion will start turning golden brown. At this point add our prepared keema. Saute in medium flame for 5 min.
5. Then add tomatoes and the prepared paste in step 2. Add 2 cup of water and allow the curry to boil for 5 min in low-medium flame. 

Yummy soya curry is ready to serve with your breakfast or dinner.

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Mutton Keema Curry

Mutton keema curry or kothukari kulambu is a very tempting dish for the sunday morning with hot puff pooris.... :-) This dish is prepared from minced goat meat. It is a very easy dish and also tasty combo. Vegetarians who miss this yummy mutton curry or people who miss them on auspicious day can try my soya keema curry which is equally yummy. The flavor and aroma of the spices makes even the kids to love and eat.

Preparation Time: 10 min

Cooking Time: 20 min

Serves: 2

Ingredients:

• Kothukari / Mutton Keema - 1/4 kg
• Small Onion / Shallots - 10
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1 pinch
• Chili Powder - 2 tsp
• Coriander powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Oil - 2 tbsp
• Salt to taste

To grind: (Masala Paste)

• Coconut - 3 tbsp
• Kuruma Podi - 1 tbsp
• Green chili - 2

Procedure:

1. Heat a pressure pan with cooking oil. Add spices cardamom cinnamon cloves bayleaf star anise as powder or as pieces. Then add chopped onion and saute for few minutes. Add salt, turmeric powder and chili powder and mix well. Then add ginger garlic paste while sauteing.
   
2. After sauteing add mutton keema. Saute for 2 min. Keema will start turning white. 
   
3. Meanwhile grind the masala paste into a smooth paste by adding water. Put the masala paste to the pressure pan. 
   
4. To this add coriander powder, cumin powder and 1 cup of water. Close the lid of pressure pan and cook for 1 whistle and reduced flame for 10 min. Then switch off the stove and allow it to cool naturally.
   

Serve with hot poori.

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Masala Pagarkai / Bitter gourd / Karela

Bitter gourd / Karela / Pavakkai is a low calorie vegetable with numerous health benefits particularly, it lowers blood glucose level, also helps in digestion. The bitterness of these karela makes kids and even adults turn away from it. Here is a flavorful recipe that makes people who hate bitterness to ask for an extra serving. ;-) You can even make your naughty kids love bitter gourd.

Preparation Time: 15 min

Cooking Time: 30 min

Serves : 2

Ingredients:

1. Bitter Gourd / Karela / Pavakkai - 4 or 5 medium sized - sliced
2. Onion - 1 medium sized - finely chopped
3. Tomato - 2 big sized - finely chopped
4. Turmeric powder - 1 pinch
5. Sugar - 1 pinch
6. Oil - 2 tbsp
7. Salt to taste

Dry Masala:

1. Coconut - 3 tbsp
2. Red chili - 3 (As per your taste of spicy)
3. Sombu / Fennel Seeds - 1 tbsp

Procedure:

1. Wash bitter gourd and cut them into slices (circle shaped pieces). Heat a shallow frying pan with oil. When it is hot arrange the sliced bitter gourd in the oil and allow it to fry. When it turns golden brown on one side, turn to other side and fry. 
   
2. Once all the bitter gourd slices turns golden brown, sprinkle salt, sugar and turmeric powder. Mix them well. Now add the chopped onion and saute until it becomes soft and golden brown. Then add chopped tomato and saute for another 2-3 min. 
   
3. Meanwhile in a blender, put all the ingredients given in dry masala section and grind them into a coarse mixture. Add the dry coarse masala powder to bittergourd. Give a good stir until all are mixed well. Serve.
   

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Muttai Kolambu / Egg Curry

Muttai Kolambu or Egg curry is a popular dish. Usually in egg kolambu, Hard boiled eggs are cut into halves or slits are made in them and added  to the kolambu. As a variation eggs can be poured directly into the boiling kolambu. This will add more flavor to the egg.

Preparation Time: 20 min

Cooking Time: 25 min

Serves: 2

Ingredients:

• Egg - 3
• Oil - 2 tbsp
• Small onion - 7
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Cumin powder - 1/2 tablespoon
• Tomato - 1 medium sized
• Salt to taste

Masala Paste:

• Coconut - 1/4 cup
• Kuruma podi - 1 tablespoon

Procedure:

1. Using small onion for the curry adds extra taste and flavor. Add coconut and kuruma podi in a mixie, Grind them into smooth paste by adding water.
   
2. In a kadai heat oil and add chopped onion.Saute onion until it becomes soft. Adding salt while sauteing makes the onion to get cooked faster.
   
   
3. Then add turmeric powder and chili powder. Add tomato and sauté until it becomes mushy. Sprinkle little water if its too dry.
   
   
4. Add the mixie paste and give a good stir. Then add coriander and cumin powder, salt to taste and a cup of water. 
   
5. Bring it to boil. Now reduce the flame and pour the eggs into the kolambu.
   
   
6. Close the lid and leave it in simmer flame until the eggs are cooked. It would take around 5 - 10 min. Then slowly turn the eggs to the other side and again cook for 3 min.
   
   

Yummy Egg curry can be served for rice.

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Easy Manathakkali Vathal Kulambu

Manathakkali known as "Black Nightshade" in English is always known for its wonderful health benefits. It is called as Kaachi Soppu in Karnataka. This plant is an important ingredients in Indian medicines and the fruits of these plant is used in the treatment of Asthma.

This vathal Kulambu is prepared from dried fruits of black nightshade. This is a very easy dish and it taste great with white rice and appalam. Try this tasty kulambu for a tasty lunch...!!

Preparation Time: 15 min

Cooking Time: 25 min
Serves: 2

Ingredients:

• Manathakkali Vathal - 1/4 cup
• Small Onion - 7 to 10
• Tamarind juice - 1 cup
• Turmeric powder - 1 pinch
• Salt to taste
• Oil - 2 tbsp

To temper:

• Mustard Seed - 1 tsp
• Urad dhal - 1 tsp
• Cumin seed - 1 tsp
• Fenugreek seed - 1 tsp
• Curry leaf - 1 sprig
• Red chili - 1 or 2

To roast and grind:

• Raw rice - 1/2 tbsp
• Red gram / Toor dhal / pigeon pea (lentils) - 1/2 tbsp
• Red chili - 2 or 3
• Curry leaf - 1 sprig
• Peppercorn - 1 tsp
• Coriander seed - 1/2 tbsp
• Cumin Seed - 2 tsp

Procedure:

1. Dry roast all the ingredients given in "to roast and grind" until a nice flavor comes out. Then allow the mixture to cool down for sometime. Grind it into a smooth powder using a blender. I added coriander cumin powder to the mixture instead of seeds. Extract juice from tamarind and set aside.
   
2. Heat a pan with oil. When oil becomes hot, pour the vathal and roast them for 30 sec. Transfer the fried vathal to a plate. This step is to remove bitterness from the vathal.
   
3. Now in the same oil, add the ingredients given in "to temper" section one by one and fry them for few sec. Then add chopped onion. Saute them until it turns soft. To this add pinch of turmeric and a dash of salt.
   
4. Pour the tamarind juice and bring it to boil. Add the prepared vathal kulambu powder and give a good stir. Bring the mixture to boil and add the roasted Manathakkali Vathal. Keep in low-medium flame for 15 min or until kolambu gets thickened and oil gets separated.
   

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Hash Brown - Potato Fry

Hash brown is a easy quick potato recipe. Shredded potato are pan-fried. It is served during breakfast with bread roast and omelet. I prepared this in combination with bread roast and Egg Omelet Roll. Hash brown is crispy on the outer surface, they are soft and fluffy on the inside. You can also make them as separate circle shaped pieces. Flavor hash browns with salt and pepper while serving or can be added while frying.

Ingredients:

• Potato - 2 big sized
• Pepper - as required 
• Oil - 1 tbsp
• Salt to taste

Procedure:

1. Clean the potatoes in water. Remove the skin of potatoes and grate them.
   
2. Heat a frying pan and grease them with cooking oil. When pan is hot, reduce to medium flame. Then spread the grated potatoes over the pan. You can make them into two or three small circular shapes. Temper with salt and pepper.
   
3. Color of potatoes will start changing to a darker color as it gets cooked. Check whether the other side is roasted to golden brown color. Then flip them to the other side and roast. Transfer it to plate with tissue to remove excess oil. 
   

Serve with bread roast and Egg Omelet Roll...!!!

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Coconut Chutney

Preparation Time : 10 min

Ingrdients:

To grind:

• Coconut - 1 cup
• Red chili or green chili - 2 (adjust to level of spicy needed)
• Roasted Gram / Pottukadalai / Porikadalai  - 1 tbsp
• Salt to taste 

To temper:

• Mustard seed - 1 tsp
• Urad dhal - 1 tsp
• Cumin seeds - 1 tsp
• Curry leaf - 1 sprig
• Oil - 1 tbsp

Procedure:

1. In a blender put all the ingredients given in "to grind". Make it into a smooth paste by adding little water. Transfer it to a bowl. In a small pan, heat oil and roast all ingredients given in "to temper" by adding them one by one in the mentioned order. Add it to the prepared chutney and serve. 
   Serve with idly, dosa, ragi dosa, rava dosa etc.
   

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Mushroom Malli (Cilantro)

Mushrooms are a low-calorie food and Cilantro are fresh aromatic leaf... The combination of mushroom and cilantro makes a very delicious side dish. It just takes few minutes to prepare this delicious dish. A very easy recipe and a different combination.

Cleaning the mushroom: Wash the mushroom in running water. Wipe mushroom surface with a clean towel or paper tissue to remove the dirt and water. Do not put mushroom inside the water.

Cleaning Cilantro: Rinse cilantro a bowl of water twice or thrice until all the dirt and mud are completely removed.

Ingrdients:

• Mushroom - 250 gm
• Cilantro - 1 cup - finely chopped
• Onion - 2 medium sized - finely chopped
• Turmeric powder - 1 pinch
• Coriander powder - 3 tsp
• Salt to taste

To dry roast and grind:

• Channa dhal - 1 tbsp
• Red Chili - 2 or 3
• Cumin seeds - 2 tsp

To temper:

• Mustard seeds - 1 tsp
• Urad dhal - 1 tsp
• Cumin Seeds - 1 tsp
• Curry Leaf - 1 sprig
• Oil - 1 tbsp

Procedure:

1. Heat a pan and dry roast all the ingredients given in "to dry roast and grind". fry them until a nice flavor comes out. Then allow them to cool and grind into powder.
2. Then heat the same pan with oil. When its hot, add all the ingredients given in "to temper" one by one. Saute for a min. Add onion and saute for 2 min.
3. Add salt while sauteing. Then put a pinch of turmeric powder. Saute till onions becomes soft.Then add cleaned and cut mushroom in the sauteing pan. Keep in medium flame for 2 min. As mushroom gets cooked, it shrinks and become soft.
4. To this mix cilantro and quarter cup of water. Then combine grind masala powder and coriander powder.
   
5. Give a good stir until everything gets mixed well. After 3 min, transfer to the serving bowl.
   
   

Mushroom Malli goes well with idly, dosa, chappathi..Try this different recipe and enjoy the flavor and taste.

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Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Preparation Time: 25 min

Cooking Time: 45 min

Serves: 2

Ingredients:

  Kofta:

• Grated paneer - 1 cup
• Grated potato - ¼ cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder- 1 tsp
• Garam Masala - 1 tsp
• All-purpose flour - 1 tbsp
• Corn flour- 1 tbsp
• Cilantro - finely chopped - 2 tbsp
• Salt to taste

• Oil – to fry

  Gravy:

• Onion - 1/2 cup
• Ginger garlic paste - 1 tbsp
• Tomato puree - 1/2 cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Curd - 2 tbsp
• Milk - 1/4 cup
• Cumin seeds - 1 tsp
• Cilantro - to garnish
• Salt to taste
• Oil - 2 tbsp

Procedure:

1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.

2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.

3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.

4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.

5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.

6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.

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Soya Gravy

For this soya gravy, I tried a mix of Chinese sauce flavors in our usual gravy.
It added extra flavor and taste to soya :-)

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 2

Ingredients:

1. Soya Chunks - 1 ½ cup
2. Onion - 1 cup finely chopped
3. Tomato - 1 cup finely chopped
4. Ginger garlic paste - 1 tbsp
5. Green chili sauce - 1 tbsp (green chili can be used)
6. Salt to taste
7. Cilantro - ¼ cup
8. Oil - 2 tbsp
9. Cinnamon, cardamom, cloves powder - 1 pinch

To marinate:

1. Turmeric powder - 1 pinch
2. Soya sauce - 2 tsp
3. Green chili sauce - 2 tsp
4. Corn flour - 1 tbsp
5. Salt to taste

Procedure:

1. In a medium sized pan, add soya chunks. Then add water to the level soya gets immersed. Bring it to boil. Keep in medium-low flame for 5 min or till the soya gets doubled in size. Strain them and rinse with cold water. Squeeze them to remove water.

2. In a mixing bowl add cooked soya and all the ingredients given in “to marinate” section. Mix them well. Sprinkle water if needed to mix evenly. Allow it to rest for 10 min. Heat a pan, dry roast the “marinated soya” till it turns golden brown.

3. Now heat the same pan with oil, add cinnamon cardamom cloves powder (it can also be added as whole). Then add onion and ginger garlic paste. Saute them for 3 min. Then add green chili sauce.

4. To this add tomatoes and saute for 2 min. Add the roasted soya, 1 cup of water. Bring it to boil and keep in medium flame for 10 min or until it gets thickened and oil gets separated. Garnish with cilantro.

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Madurai Special Chicken Salna

Chicken salna is prepared from roasted masala and it smells great. It is a Madurai style spicy salna and goes well with parotta, egg dosa, keema dosa...!!

Preparation Time: 25 min
Cooking Time: 30 min
Serves: 4

 Ingredients:

1. Chicken - 500 gm
2. Onion - 2 big sized - finely chopped
3. Tomato - 3 big sized - finely chopped
4. Ginger garlic paste - 1 tbsp
5. Mustard seeds - 1 tsp
6. Bay leaf - 1
7. Curry leaf - 1 sprig
8. Green chili - 2
9. Turmeric powder - 1 pinch
10. Oil - 3 tbsp
11. Salt to taste

Roast and grind:

1. Raw rice - 1 tbsp
2. Milagu - 1 tsp
3. Red chili - 4
4. Jeera - ½ tbsp
5. Fenugreek seeds - 1 tsp
6. Cinnamon - ¼ inch
7. Cloves - 3
8. Coriander seeds - 1 tbsp
9. Fried gram - 1 tsp
10. Coconut - ¼ cup
11. Cashew nuts - 2
12. Curry leaf - 1 sprig
13. Star Anise - ¼ piece  

 Procedure:

1.  Dry roast all the ingredients given in “Roast and grind” in a medium sized pan until it starts turning brown.

2.  Allow it to cool and grind them into powder. Do not add water. This will be the masala powder.

3.  Heat a large pan or pressure cooker with oil. Add mustard seeds and allow it to crackle. Then add bay leaf, curry leaf and roast for few seconds. Add chopped onion and ginger garlic paste. Saute for 2 min or until it turns golden brown.

4.  To this add green chili, tomato, salt and saute for 2 min. Add the fresh clean chicken pieces and cook them until it turns white.

5.  Then add turmeric powder and the masala powder prepared in step 2. Mix well and add 1 cup of water. Adjust salt to taste.

6.  If you are using pressure cooker, close the lid and allow it to cook for 3 whistles. If you are using a pan, close the lid and keep in medium flame for 20-25 min, or until chicken turns soft. Garnish with cilantro and serve with multilayered parotta.
 

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