Showing posts with label curry recipes. Show all posts
Showing posts with label curry recipes. Show all posts

Friday, 24 October 2014

GUAVA CURRY, AMROOD KI SUBZI


Since so many days, I wanted to make the subzi out of it but could not do so as I am very fond of guavas especially the raw ones.  As soon as see them, I lose my control and eat it with salt and red chilli powder. so also my children hence never got the chance to try subzi out of it.  Today, my brother and family visited within a short notice of time.  Was wondering what to do?  I made dosa, some rasam and this subzi which was liked by them.

Here the recipe for you to try and enjoy.



Saturday, 19 April 2014

MAYALU SUBZI

Malabar spinach, Vallicheera in Malayalam, Mayalu in Marathi, Pui shaak in Bengali, Poi ni bhaji in Gujarati, basale soppu in Kannada, Valchi Bhaji in Konkani, Poi saaga in Oriya, Bachaali in Telugu and Kodip pasali in Tamil. is high in Vitamin A, Vitamin C, Iron and Calcium.  It is also a rich source of soluble fiber.  It is also mixed with Non veg items.  This vegetable is also used n Chinese cuisine. and used to thicken soups or stri fries with garlic and chilli peppers.

I used to see this leafy vegetable in the market but never bothered to buy it.  Yesterday, I thought of buying Mayalu as well as Gongura or Ambada it is known as.  I was really happy to have the dishes made out this and repented for not trying it earlier.





Mayalu subzi

another varieriety of mayalu subzi watch youtube

Sunday, 23 June 2013

PEANUT CURRY (VER KADALAI, NILAKADALA, KAPPALANDI)

Peanuts are rich in energy and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health.  They compose sufficient levels of mono-unsaturated fatty acids especially oleic acid. It helps to lower LDL or "bad cholesterol" and increases HDL or "good cholesterol” level in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.These nuts are a good source of dietary protein compose fine quality amino acids that are essential for growth and development.

The curry made with tomato gravy is a tasty dish for serving along with roti, phulka, chapati etc.


Peanut curry


roti, peanut curry, pumpkin subzi, salads










Saturday, 22 June 2013

DRUMSTICK SUBZI

This drumstick subzi is very simple without adding much masalas in it and yet very tasty that can be served with hot roti, chapati.  This recipe is  shared with me by one of my colleague Mrs. Padmini Srivastava.

Her servant made this and she had brought to office and shared with us.  I immediately asked her to give me the recipe and wrote it down.  Since I liked the subzi very much, I felt like sharing the same with you.

DRUMSTICK SUBZI

Sunday, 16 June 2013

GRAIN FRITTERS CURRY

Monsoon has set in almost all parts of the country.  Everywhere waterlogging, making life miserable for commuters as usual in Mumbai by road or train.  When all the members are at home, we feel like eating some hot bhajias, fritters with a cup of tea/coffee.  awesome isn't it?  The grain fritters link is here

When you have left over Vada either dal wada or medu vada, we can make curry out of this.  You can also make nice rasam or sambhar and put the vadas in it.  It is really yummy to have it with rice.

I had some left over grain fritters with me and made the subzi out of it.

grain fritters curry and fritters.

Friday, 14 June 2013

MORU KEERAI (YOGHURT BASED PALAK/SPINACH CURRY)

Moru keerai or spinach curry in yoghurt is  made with spinach leaves, curd and raw peanuts.  This can be served with rice and chapati too.  

It is a simple and easy preparation and will not take much time if you have already cleaned the bunch of spinach.   you can pick the leaves and store in the fridge will remain for 2-3 days.

Leafy vegetables are good for health and hence must be added to the diet atleast once in a week.  It contains lots of calcium.  If you use such vegetables in your diet, there is no need to pop up the calcium tablets at a later stage in your life.
 
moru keerai (spinach curd curry)

Thursday, 13 June 2013

MORUKOOTAN (YOGHURT CURRY)

Morukootan is a yoghurt based curry goes well with sevai, rice, rice dumplings etc.  In South India, mostly the curries and kootans are prepared with tamarind.  For a change, you can make this morukootan.

I prefer this with the Sevai or Idiyappam.   My mother in law used to make Sevai and specially keep some sevai aside to put in the morukootan and next day she used to have it as it tastes heavenly.

In our house, we always make Thengai Sevai, Elumicha Sevai, etc.  The combination of morukootan and sevai, I learned after my marriage from my MIL.



Sunday, 9 June 2013

RAW MANGO SWEET PACHADI

Raw mango sweet pachadi is made with raw mango and jaggery.  During the season, this dish is almost part of the menu once in a week in our house.  It is a very easy and simple prepartion and served with plain hot rice and papad.







Monday, 3 June 2013

MOLAGOOTAL (vegetables with dal and coconut gravy)

Molagootal is a preparation of vegetables, dals in coconut gravy goes well with chapati, rice.  It is a simple  and mild dish with not much spice in it can be had by small children too.  If at all you want a spicy version, can add  more chillies according to your  requirement.

This is one of my dad's and my nephew's favourite dish in our house.  Whenever my nephew comes home, I always make this as he love to have it with the phulkas my maid makes.

We can choose any kind of vegetables for this but my favourite combination is red and white pumpkin and drumstick.  Since I did not have the drumstick when I planned to make this, I used only both the pumpkins.
Molagootal

Sunday, 2 June 2013

MANGO KADHI

Mango kadhi is made with the ripe mango and curd.  It  is a very easy, simple and instant preparation if you have mango pulp in your freezer.  If not also, it is not a big issue to make it as one mango is sufficient enough to make kadhi for two servings.

You need ripe mango for this and goes well with the rice.  If the consistency is bit saucy, then you can serve it with chapati and phulka too.


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