Roochis: 2010

La Vigna Pizzeria Restaurant Review- Lübeck Germany

Name : La Vigna
Country : Germany / Deutschland
Address : Hüxstrasse 63-65, Lübeck
Telephone : 0451 74088
Rating : 4 / 5

La Vigna is one of the pizzerias spotted in the busiest 'huxstrasse' of Luebeck. Since it was a quick impromptu lunch, as decided, we weren't really keen on the ambience nor the flavor. Nevertheless, these authentic Italian pizzas here can shamelessly be devoured. We ordered 2 vegetarian pizzas called 'Verdura' and 'mushroom with mozorella' alongside a cold drink that is equally worth mentioning. 'Verdura' as called in Italian, is a pizza baked with a dash of veggies such as Egg plant, Bell papers, Zucchini topped with onions,fresh tomatoes and plenty of cheese. The crust was thin and crisp with all the rightly baked vegetables and melted cheese liberally spread and fresh basal sprinkled : well, to sum it up, this pizza was too delicious to stop eating.

The next one was the funghi mozaella pizza that successfully made my friend feel full! It was, hands down, the best pizza we tasted in recent years. Similar to Vedura, it had a light, crispy base with a plenty mushrooms, a few garlic cloves and a great amount of mozarella cheese. When the pizza was brought to us, we couldn't wait to attack on it and later were smothered by the quantity of mozarealla!! We ordered a silghtly bitter cinnamon lemon cold drink called chinnoto limonade which went great with the pizzas. We so wanted to order desserts which unfortunately aren't served here.

Given the quality and taste, the prices are surprisingly extremely affordable. Also, a quick look at the non-pizza section had pastas and lasagnes whose pices are accomodating as well. On the flip side, the waiteress could have been a little more cheeful and the place was quite small for a resturant with old furnitures and a dimmed atmosphere. Therefore to some, it might seem mediocre and distasteful.

However, the flavor and taste of the food compensated all these negativities. in fact, the entire restauant was full within minutes. On the whole, it is a wonderful, economical place, especially for students and tourists to dine and others who dont mind the limited space. Being a student myself, I highly recommend the mouth watering, rich pizzas of la vigna with guilt pangs of those extra calories!

Some pics here

Guest Post by : SS

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Arbi Stir Fry

Arbi Stir Fry

Arbi is cooked and fried with spices. Can be served as side dish with Rice and Dhal / Rasam / Curd. Regualar consumption of Arbi keeps the Blood Sugar level under control. This is the first time I made this dish however dear M had some other recipe in mind for this veggi.
Ingredients :

Arbi : 250 gms
Turmeric : 1/2 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Garlic Paste / powder : 1/2 tsp
Salt to taste
Oil : 3 tbsp

Method of Preparation :

Chop Arbi into thin slices and cook with salt and turmeric till its a little more than half done.
Strain water completely and add Coriander powder, Chilli powder, Garlic and little salt.
In a wide pan add oil and the Spiced Arbi and fry it till it turns darker.
Arbi Fry is ready

Note : Dont add too much salt while frying as you hav already added when boiling.
Also Known as : Taro Root Fry, Chammagedda Vepudu, Cheppa Kizhangu Varuval , Colocasia Root Fry, Seppa Kelangu, Arwi / Arvi Fry, Chembin Thandu, Kesu dantu palya.

Mix Veg Curry

Mix Vegetable Curry

I had to make a vegetable curry and decided to just try out something new and yet simple. I just went on and in a flow picked up all those ingredients which I felt would make the curry rich. I served this with Ghee Rice, can also be served with Jeera Rice / Batura / Chappati / Puris
Ingredients :

Vegetables - approx 750 gms (Potatoes, Carrots, Peas, Cauliflower, Beans )
Cumin Seeds - 1 tsp
Bay Leaves - 2 Nos
Fennel Seeds - 1 tsp
Tomatoes - 3 Nos
Coriander Powder - 2 tbsp
Green Chillies - 4 Nos.
Coconut Milk - 100 ml
Garam Masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Leaves for garnishing
Oil - 2 - 3 tbsp
Salt to taste

For Paste :

Onions - 2 Nos
Ginger & Garlic - 2 tbsp
Coriander Leaves - 10 strands
Mint Leaves - 3 strands
Green Chillies - 3 Nos.

Method of Preparation :

Finely grind all the ingredients listed for the paste and keep aside.
In a thick bottom vessel add cumin seeds, bay leaf, fennel seeds.
After few seconds add ground paste and fry till the raw smell goes away.
Add finely chopped tomatoes and salt and cook till the tomatoes turn mushy.
Add Coriander powder, Turmeric Powder and stir
Add vegetables chopped into medium pieces into it and add 2 cups of water and close lid.
Stir occasionaly once the vegetables are cooked add coconut milk and garam masala get it to boil
Adjust taste, garnish with finely chopped coriander leaves and serve.

Note : If its not enough spicy you can add chilliy powder. Add water based on the consistency of the gravy you prefer.
Also Known as : Mix Vegetable Gravy, Vegetable Korma, Veg Kurma, Aloo Mattar Gobi ka Sabzi

Taj Mahal - Indian Restaurant Review - Aachen Germany

Name : Taj Mahal Restaurant
Country : Germany / Deutschland
Address : Aachen, Weberstr 2, Aachen
Telephone : 0241 34130

Rating : 4/5

Surprisingly the best Indian food one can get in Aachen is from an Indian-Pakistani Restaurant. We were a bit skeptical when entering the restaurant. We were not sure if the
food would be anything near to Indian style. We were pleasantly surprised.

The ambience is pleasant. They did try to bring in the Indian atmosphere. Lots of things reminding of India, the wooden elephant sculpture, old plates and utensils of Indian style, the deco, the bollywood magazines, and the 'music'. Music is one thing we would really like them to change. We have visited the restaurant 4-5 times and we always hear the same songs . We would love to hear something different.

The food is of much better quality than the other so called Indian restuarants in Aachen. The food is obviously Europianized, to suit the taste buds of the European customers, but it is the closest we have found in Aachen, to have Indian taste. Our favourites were Alu Keema, Fish curry and Sheek Kebab though we have tried a lot of other varieties every time we dine there.

The waiter is actually the restaurant owner's son, and he indeed is very friendly and responsive to the requests and the needs of the guests. One can order something special which is not in the menu and can also modify a bit in the menu. For example, we did substitute the rice for chappathi at times, though the menu mentioned that the dish was served with rice.

The price is nominal, on paar with the other Indian restaurants in this city. The dinner for two with drinks normally costs around 25 Euros.

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Goan Shrimp Curry - Prawns

Goan Shrimp Curry

Shrimps cooked in a Rich Tangy Onion sauce and spiced with Pepper and Greenchillies. This goes well with Plain Rice / Ghee Rice / Jeera Rice. I made this for a small get together at home and it was a great hit.
Ingredients:

Tiger Shrimps : 1 Kg (with / without shell)
Onions : 2 Nos
Ginger Garlic Paste : 1 tbsp
Red Chillies : 2 Nos.
Coriander Powder : 1 tbsp
Pepper Powder : 1 tsp
Turmeric : 1/2 tsp
Green Chillies : 2 Nos.
Coriander Leaves : 5 strands
Whole Garam Masala - Cardamom 2, Cloves 2, Cinnamones small piece, Bay Leaves 2 No.s
Oil 4 tbsp
Salt to taste
Sugar 1 tsp

For Paste :

Cumin Seeds : 1 tsp
Lemon Juice : 1 tbsp (or Veniger)
Mustard Seeds : 1 tsp
Coconut : 5 to 6 tbsp (grated)
Tomatoes : 2 Nos

Method of preparation :

Soak Cumin Seeds, Red Chillies in Lemon Juice and little water for some time.
Put this into a blender along with rest of the ingredients for paste once its finely ground add 4 to 5 shrimps without shell into the blender and grind. Keep aside.
In a pan heat oil and add Whole Garam Masala and once it turns colour add onion and little salt and fry.
When the onions turn golden brown add the Ground paste, Turmeric, Sugar along with some Water and Coriander powder.
Cook this till oil oozes out. Keep stirring regularly. Add more water if required (note shrimps oozes some water)
Now add shrimps close lid and cook for 5 to 7 min.
Add pepper powder, finely chopped green chillies and Coriander leaves. Stir for 2 min and the dish is ready.

Note : I prepared this with shell and it came out juicy. Add pepper after checking the spiciness.
Also Known as : Royalla Koora, Shrimp gravy, Goa shrimp curry, Tiger Prawn semi gravy, Goa style Era, Royallu Vepudu, Garnele Curry
Variations : Add more water to adjust thickness of gravy
Recipe adopted from Vahchef and prepared with some variations

Tandoori Indian Restaurant Review - Aachen Germany

Name : Tandoori Indian Restaurant
Country : Germany / Deutschland
City : Aachen (in Karlsgraben)
Web : http://www.tandoori-aachen.de
Rating : 1.5 / 5

The name Tandoori does sound tasty. But with this restaurant, the taste stops with the name. The first time I went to this restaurant, I was astonished by the indifference of the Owner, who I suppose is a Nayar ( as written in their website). I was supposing that maybe they had a tough time then or maybe I was prejudiced. Therefore I wanted to give a second try and was even more disappointed the second time. And the indifference doesnt stop with the hospitality.

The ambience, is indeed pretty neat and clean. The only sign of India is a God's Idol and some lights. But that gave a very pleasant atmosphere. The chairs were heavy and comfortable. So, at the first sight, it was pretty impressive and that added to our expectation and our apetite.

The first glitch comes in the form of the lady who owns ( or her husband owns) the restaurant. There was no greeting in her face and all that greeted us was a wry smile. Not sure if she receives her German guests this way. If that is the case, then she must have gone bankrupt long time ago. So I do presume that the wry smile is reserved for ther Indian guests.

Then comes the menu card. All looks pretty good on the menu card. Though it is on the pricier side, it is definitely not too costly. In my visit to the restaurant, I felt the rice was completely uncooked and I have reported it to them at that time itself. So this time I wanted to try how the rice is. Infact all the dishes were with rice and we ordered two dishes, chicken masala and fish curry. I requested the lady that one dish I want with rice and the other dish I want with Roti. She said that is not possible, because the rice is already made for this and that I have to pay extra for the roti. It was a real silly answer I felt because they could not possibly have expected that I would be ordering fish or chicken and they couldnt have kept that dish waiting for me. And moreover the rice they serve is like given in the prisions. See it to believe it.

The curry was good, but the rice was completely uncooked and combined with the indiffernce shown, this is one of the worst dining experience.

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Rava Ladoo

Rava Ladoo

Rava Ladoo is a sweet dish made during festivals especially during Krishna Jayanthi. We made this for a Bharatha Natyam program in a Church in Germany where our Indian friend 'E' born in Germany and learnt dance since child hood danced along with a German Lady who is now 60yrs old and is dancing for about 30 yrs now. Because of them is this post and Thanks to them.
Ingredients :

Rava : 1 cup (Greiß)
Sugar : 3/4 cup
Coconut : 1/4 cup (Grated)
Cardamom : 2 Nos. (powdered)
Butter : 1 /4 cup
Cashewnuts : 5 Nos.
Raisens : 5 Nos. (Sultanen /Dry Grapes)
Milk : 4 to 5 tbsp (approx 1/4 cup)

Method of preparation :

Heat butter and a pan and cashewnuts and Raisens and fry for a min.
Now add coconut and fry for 2 to 3 min in low flame
Add Rava and fry for 5 to 7 min till a nice aroma comes out.
Switch off flame and add sugar, cardamom and mix well.
Now add a little milk and mix it well.
Take a big spoon full of this mixture and see if you can make small rounds. If yes then goahead and make small rounds. If you have added too much milk then keep the on the flame again and keep stiring for 2 to 3 minutes and then make the rounds.
In a small bowl take a little grated coconut and drop the balls into it and coat it well.
This can be stored for 5 to 7 days.

Note : You can omit the last step of coating the ladoos with coconut. If you add too much of milk then the ladoos turn hard the next day. Make sure you add milk little by little.
Also Known as : Rava Ladu, Semolina Laddu, Suji Ladoo, Sooji Laadu, Rawa Rounds, Rava sweet balls
Variations : You can omit the last tep of coating with coconut if you dont feel like.

Avarekai Sambar

Avarekai Sambar

Its said that the city Bangalore got its name after though beans. Benda-Kaalooru which eventually changed as Bengaluru.
This sambar along with Idlis would be a great combination. This can be served with Dosa / Rice / Ragi Mudde as well.
Ingredients :
Avarekai : 100 gms (I used deshelled) Surti Lilva Bean
Potatoes : 3 Nos.
Chilli powder : 1/2 tbsp
Green Chillies : 3 Nos.
Tamarind : 1 tbsp
Coriander leaves for garnishing

for grinding
Cumin Seeds : 1 tsp
Black Pepper : 1 tbsp
Coriander Seeds : 2 tbsp
Coconut : 1 cup (grated)

for tempering
Oil : 1 tbsp
Mustard Seeds : 1/2 tsp
Asafotida : 2 pinches
Curry leaves : 2 stings
Method of preparation :
In a pan, fry all the ingredients for grinding for 4 to 5 min in low flame. If you are using coriander powder then you need not fry it. Bring it to room temperature and grind it with enough water.
In a big vessel boil potatoes with enough water and when the potatoes are half cooked add avarekai along with a little salt and bring it to boil.
Now add the ground paste, turmeric, green chillies and cook it till the potatoes and avarkai are cooked.
Add tamarind paste, chillipowder, water according to the consistency you need and adjust salt.
Let it boil for 3 to 4 min and remove from flame, temper and garnish with coriander leaves.

Note : I used the dried desheelled avarekai and soked it in water for about 5 hrs before cooking.
Make sure not to over cook the avarekai.
Also Known as : Surti Lilva Sambar, Surti Beans Sambar, Avaraka Sambar, Avarekai Saru, Pituku pappu pulusu, Hitikina bele Saaru, Dried Avarekai Sambari, Avarekalu Huli, Chikkudukai, Motcha Kottai Kozhambu, Vaal Beans Gravy, Anapakai Charu, Field Beans, Dolichos lab lab, Bangalore beans, Hittin mele avarekaalu
Variations : You can add Beans and Carrots along with Potatoes. This can be made with shelled beans also.

Palak Vanchina Palyam

Palak Vanchina Palyam

Spinach cooked with Palak is fried with onions and spiced to make a healthy side dish with Vanchina Chaaru and Rice
Ingredients :
Spinach Leaves : 2 bunches
Toor Dhal : 1 cup
Onions : 3 Nos.
Garlic : 8 - 10 pods crushed
Dry Red Chillies : 3 Nos.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Curry Leaves : 2 strands
Oil : 2 tbsp
Salt to taste
Chilli powder : 1/2 tbsp (optional)
Method of preparation :

In a big vessel take Toor Dhal + and Water cook, when the dhal is half cooked add cut spinach and salt, cook till the spinach is cooked. Make sure not to over cook both of these. Dhal should be a little hard but cooked. Strain the water and use it for Vanchina Charu
In a big pan heat oil, add mustard seeds, urad dhal, red chillies and onions.
After a minute add garlic + little salt and fry till the onions are translucent.
Now add the cooked ToorDhal + Spinach and mix well.
Check taste and add salt / chilli powder if required.
Stir it for 2 to 3 min and remove from flame.

Note : Do not over cook Dhal or spinach. Add more garlic for a nice aroma and taste.
Also Known as : Palya, Spinach Dhal Fry, Pala Kura vepudu, Kerai Paruppu Poriyal, Koora Pappu curry
Variations : The same recipe can be followed for any green leaves / vegetables.

Palak Vanchina Charu / Bassaru

Vanchina Charu / Bassaru

Soup made out of any cooked vegetables, seasoned and garnished is called Vanchina Charu in Telugu meaning strained syrup. The vegetable is then seasoned with some onions to make Palyam served as side dish with Vanchina Charu. This is served with rice.

Ingredients :

Spinach Leaves : 2 Bunches
Toor Dhal : 1 cup
Garlic : 5 pods
Onion : 1 No. small
Mustard Seeds : 1/2 tsp
Pepper : 1 tbsp
Asafotida : 3 pinches
Cumin Seeds : 1/2 tsp
Tamarind : 1 small round
Curry Leaves : 2 strands
Tomato : 1 No.
Salt to taste
Oil : 2 tbsp
Chilli powder : 1/2 tsp (optional)
Turmeric : 1/2 tsp

Method of Preparation :

In a big vessel take Toor Dhal + Water and cook, when the dhal is half cooked add cut spinach and salt, cook till the spinach is cooked. Make sure not to over cook both of these. Dhal should be a little hard but cooked.
Strain the water and keep the Spinach + Dhal aside.

In a pan heat oil and following ingredients - Cumin Seeds, Pepper, little Curry Leaves, Garlic, Onions, Tomato, Tamarind and fry for 2 min and grind it to a fine paste. Add water if required and pour the paste it into the spinach dhal strained water.
Now in the same pan heat oil and add Mustard seeds, Asafotida, Turmeric and Curry Leaves.
Add the strained water with ground paste and Chilli powder.
Check taste and add tamarind / salt if required (a little salt is already added while cooking spinach).
Once you see the froth, immediately remove from flame, dont boil it more.
Add coriander leaves and Charu is ready.

Palya | Vanchina Saru

Note : Take enough water to cook Dhal + Spinach and strain out water for Rasam.
Also Known as : Bassaru, Basaru, Kura Rasam, Kooraku Rasam, Kerai Rasam, Thili Saru, Spinach Rasam, Palak rasam, Pala Kura Rasam, Indian Spinach Soup, Vanchina Chaaru
Variations : Can be made with any green leaves / vegetables / pulses like horse gram / Black eyed peas.

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Mutton Dum Biryani

Mutton Biryani

Biryani is prepared in various ways. This is one of those traditional kind that we make in our family.
Meat is half cooked with spices and then water and rice is added to this. We had a celebration in our house in India therefore had to cook for many and cooking on gas stove top for so many was not possible. Therefore we cooked in a large vessel with wood in our backyard. I was the chef and my mom was helping me with the preparation work.
Ingredients :

Mutton : 1 kg
Basmati Rice : 1 kg (5 cups)
Onions : 4 Nos.
Tomato : 6 Nos.
Coconut Milk : 4 cups
Curd : 1 cup
Whole garam masala : 5 Nos. of each of them (Cloves, Cardamom, Bay Leaves, Cinnamon, Anise)
Fennel Seeds : 1 tbsp
Turmeric 1 tbsp
Green Chillies : 5 Nos.
Mint Leaves : 1 bunches
Coriander Leaves : 1 bunch
Oil : 1 cup
Salt to taste
Chillipowder : 1 tbsp (if required)

To Grind for making paste :

Green Chillies : 5 Nos.
Ginger : 2 inches
Garlic : 20 pods
Mint leaves : 1 bunch
Cloves and Cinnamon : 3 to 4 Nos.

Method of Preparation :

Grind all the ingredients for paste and add it to mutton along with salt and curd rest it for some time.
Soak Rice for atleast 30 min. Chop Onions length wise.Cut rest of the vegetables.
Heat oil in a big vessel and add whole
In a big vessel add Whole Garam Masala and Fennel Seeds
After a few seconds add chopped Green Chillies, Onions, Turmeric along with a little salt and fry well.
Now add marinated mutton and let it fry for a while. Keep stirring
After 5 min add tomatoes and fry till they are soft.
Now add 2 to 3 cups of water and close the lid till the Mutton is almost cooked.
Now add coconut milk and water and check taste.
Add Mint leaves and salt if required and if you need spiciness add chillipowder.
Once this liquid starts boiling add Rice and close the lid.
Seal edges with wheat flour dough to hold the pressure inside.
After 10 to 15 min reduce heat and let it for 5 more min.
Remove the seal, garnish with coriander leaves and serve with Raitha.

Water Measurement 1 Cup Basmati Rice : 2 Cups Water

When you are adding Coconut Milk even that has to be taken into count as water.

Cooking with wood | Prepared Biryani

Note : Basmati Rice needs just 1 : 1 water to cook however when its made in large quantity more water would be required.
Known as : Dhum Biryani, Desi Mutton Biryani, Biriyani, Biryani made for function, Biryani cooking on wood
Variations : Same recipe can be used for Chicken Biryani also

Paneer Kulcha

Paneer Kulcha

Indian Bread made with All purpose flour and is stuffed with Paneer the Cottage Cheese.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Add little water only if the above mixuture turns to be too dry.
Ingredients for filling :

Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 4 to 5 strings

Method of Preparation :

Add all the ingredients for the dough and kneed well and keep aside covered with a wet muslin cloth for abt
30 min.
Mix all the ingredients for filling and make it into small roundels.
After the dough has rested for some time, take small portion of it and roll a little with a rolling pin.
Place the filling on it and enclose it and roll again to the desired thickness.
Put it on the pan and cook it till its done on both sides.
Serve any spicy gravy or Curd and Pickle

Paneer Filling

Also Known as : Cottage Cheese Indian Bread, Panir Kulcha

Tomato Onion Chutney

Tomato Onion Chutney

Tomatoes, Onions, Mint leaves and spices are fried, ground coarsely. Served along with Dosa, Idli, Pongal, Chappatis.
Ingredients : (Serves 4 to 5)
Onions : 2 Nos.
Tomatoes : 4 Nos.
Mustard Seeds : 1/2 tsp
Urad Dhal : 1/2 tsp
Curry Leaves : 2 strings
Cashew Nuts : 5 to 6 Nos. (optional)
Channa Dhal : 1 tbsp
Mint Leaves : 3 to 4 strings
Grated Coconut : 2 tbsp

Clove : 1 No.
Oil : 1 tbsp
Salt to taste
Method of Preparation :
Heat oil in a pan and add Mustard seeds, Urad Dhal, Channa Leaves, Curry Leaves, Cashew Nuts, Mint Leaves one after other.
Add Chopped onions and once they turn translucent add tomatoes and fry well till the raw smell goes away.
Now add grated coconut and stir for a min and remove from flame
Once this mixtures cools down grind it coarsely and serve.

Note : You can add some water while grinding and adjust the consistency that you prefer.
Known as : Vengaya Chuttney, Tomato Mint Chuttney
Variations : You can skip the coconut to get a much tangy taste. When you add coconut you can add tamarid to get much tangy taste.

Methi Pepper Chicken

Methi Pepper Chicken

Chicken is spiced with pepper and flavoured with Dry Methi Leaves. This preparation goes well with Rasam Rice/ Dhal Rice, Phulka / Rotis.
Ingredients :

Chicken : 1/2 kg
Onions : 2 Nos.
Tomato Puree : 1 cup (100 gms)
Ginger & Garlic Paste : 2 tbsp
Pepper : 1 tsp crushed
Pepper powder : 1/4 tsp
Chilli powder : 1/2 tsp
Qasoori Methi : 2 tbsp (Dry Fenugreek Leaves)
Bay Leaves : 2 Nos.
Turmeric : 1/4 tsp
Salt to taste
Oil : 2 tbsp

Method of Preparation :

Cut Chicken in medium size pieces.
Heat oil in a pan and add bay leaves, chopped onions and fry.
After a min add chicken pieces, salt, turmeric stir and close lid.
Stir ever 2 min till the chiken is 50% cooked.
Add Tomato puree, Ginger garlic paste, Crushed Pepper stir and close lid.
Sitr regularly till the chicken is almost cooked.
Now add chillipowder, pepper powder and Methi leaves and stir well (dont close lid)
After a min remove from flame and serve.

Note : Extra water is not required. Chicken gets cooked in the water that oozes out from chicken.
Also Known as : Kasturi Methi Chicken, Frenugreek Leaves Chicken, Miryalu Menthayala Kodi Vepudu, Kasuri Methi Chicken, Venthiya Koli Kari
Variations : Potatoes can be added to this. Sqeeze in a little lime juice at last for tangy flavour

Aloo Methi Stir Fry

Aloo Methi

Potatoes are chopped into small cubes, fried, spiced up and Garnished with Dry Fenugreek leaves

Ingredients :

Potatoes : 5 Nos.
Chilli powder : 1 tsp
Qasoori Methi : 2 tbsp (Dry Fenugreek leaves)
Cumin Seeds : 1/2 tsp
Turmeric : 1/4 tsp
Oil : 1 tbsp
Salt to taste

Method of Preparation :

Heat oil in a pan, add cumin seeds and cubed potatoes.
Add salt, turmeric and close the lid for 2 min.
Remove lid and keep stirring till the potatoes are almost done.
Add Methi Leaves and Chilli powder. Adjust salt and remove when potatoes are still firm but cooked.

Note : Remove the potatoes when they are firm, dont over cook.
Also Known as : Aloo Methi, Orulaikelangu vendiya poriyal, Dry aloo with kasuri methi

Kadai Paneer

Kadai Paneer

A semi gravy made with Paneer and Bell Peppers. Tomato is pureed to get the sauce. Goes well with and Indian Bread.
Ingredients :

Paneer : 1 cup (cut into small cubes)
Bell pepper : 3 Nos. ( Mixed coloured)
Tomato : 2 Nos.
Ginger & Garlic Paste : 1 tbsp
Green Chillies : 3 Nos.
Cumin Seeds : 1 tsp
Oil : 5 to 6 tbsp
Butter : 2 tbsp
Chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Salt to taste

Method of preparation :

Grind Tomato, G & G Paste, Green Chillies.
Heat 2 tbsp of oil and fry Paneer till it turns its colour and keep it aside.
Fry Bell Peppers in the sam pan adding some more oil till its half done and remove from pan.
In the same pan add some butter and cumin seeds.
Add ground tomato puree and keep frying it till it comes down to half the qty.
Add chilli powder, coriander powder, salt and stir
Include the fried paneer and capsicum and mix well.
You can add half tsp sugar if you want. Let it cook for 2 to 3 min and remove from flame

Note : Do not roast the paneer till its brown, remove as it turns golden. Bell peppers should be firm.
Also Known as : Kadai Paneer with Capsicum / Bell Peppers, Paneer Tomato Gravy
Variations :You can add fried potatoes.

Sabu dana Kheer

Payasam

Sabu dana is soaked and cooked with milk and sugar is added to make this dish and garnished with dry fruits.

Ingredients: Serves : 3

Sabu dhana : 1/2 cup
Milk : 1/2 cup
Water : 1/2 cup
Cardamom : 2 Nos.
Sugar : 4 to 5 tbsp
Salt : 2 pinches
Cashewnuts, Raisans, Almonds for garnishing
Oil / Ghee : 1 tbsp

Method of Preparation :

Soak Sabu dhana for 30 min and then cook it with water for 2 to 3 min till its half done.
Now add milk and stir well in low heat till the Sabu dhana is almost done.
Add Sugar, Elichi and Salt - stir well.
Include the roasted dry fruits in oil with this and serve hot.

Note : Adjust milk to get the required consistency that you like. Tastes great when its hot.
Also Known as : Sabbaki Payasa, Kheer, Javarasi Payasam, Pearl Tapioca Sweet Porridge, Chowwary payasam, Saboodhana Kheer
Variations : You can add fried vermiceli while cooking Sabu dhana

Elbow Macaroni with Creamy Veg Sauce

Elbow Macaroni with Sauce

Pasta served with creamy vegetable sauce made with fresh cream and tomatoes.

Ingredients :

Elbow Macaroni : 150 gms
Onions : 1 No.
Zuccini : 1 No.
Peas : 1 cup
Capsicum : 2 Nos.
Cauliflower : 1 cup or Brocolli
Carrots : 2 Nos.
Tomatoes : 3 Nos.
Fresh Cream : 50ml ( half cup)
Fresh Cheese : 1 tbsp (herb / garlic flavor or plain)
Garlic : 5 to 6 pods
Oil : 2 tbsp
Dry Basilikum : 1 tbsp (equivalent fresh)
Red Chilli Flakes : 1 tsp
Salt to taste.

Method of preparation :

Cook Macaroni as per instructions on the cover along with 2 tbsp salt.
When its done, pour enough cold water, drain and keep it aside.
Cook carrots and cauliflower till its it 70% done and keep it aside.
In a pan heat oil and add finely chopped garlic after a min add chopped onions and salt.
After a min add tomatoes and cook till its mushy.
Now add capsicum, peas, zuccini and cook till its 70% done.
Add cooked cauliflower, carrots and chilli flakes and stir for a min.
Now add fresh cream and cheese and get it to boil. (Add 1/2 cup milk to make it saucy)
Crush basilikum in your hand and add. Adjust Salt.
Serve hot with cooked macaroni.

Vegetable Sauce for Pasta

Note : Do not add oil while cooking pasta. Running cold water after pasta is cooked keeps the pasta nonsticky.
While serving, put the sauce on the pasta and then put some shredded cheese (cheddar or any variety) and serve. The sauce has to be hot else, microwave it after putting the shredded cheese.
Also Known as : Pasta with veg sauce

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Tandoori Chicken

A tasty non veg dish made without Tandoor but using the oven. Does not need much efforts yet looks rich and tastes delicious.
Ingredients :

Chicken Leg pieces : 4 Nos. (skinned out)
Thick Curd : 4 tbsp (yogurt)
Chilli powder : 1 tbsp (as per your taste)
Salt : 1 tsp (as per taste)
Turmeric : 1/2 tsp
Coriander powder : 1 tbsp
Garam Masala powder : 1/2 tsp
Cumin powder : 1 tsp
Pepper powder : 1 tsp
Dry Fenugreek leaves : 1 tsp
Lime Juice : 2 tbsp
Oil : 1 tbsp
Food Colour (red) : 1/4 tsp
Dry Mango Powder : 1 tsp (Amchur Powder)

Method of preparation:

Make small cuts on all the fleshy part of the chicken and keep aside.
Mix little chilli powder, salt and lime juice together and fill this in the chicken when you made cuts.
Next in a bowl add all the ingredients expect Chicken and Dry Mango powder and mix well.
Coat this mixture on the chicken. Place them on the aluminum foil.
Preheat the oven to max and cook the chicken for 25 to 30 min.
Remove from owen, sprinkle little dry mango powder on each of them and serve with onions.

Note :You can cut some potatoes / carrots and put them on the aluminum foil and then place the marinated chicken on it so that water that comes out from the chicken does not get stuck to the chicken.

Also Known as : Oven made Chicken, Tanduri Chicken dry.

How to preserve Green Chillies ?

A country where mostly black pepper is used to spice up the dish getting Hot Green Chillies in German supermarket is impossible. The most hotest chilli found here is the chilli we use to make Chilli Bajji in India. So to make our life spicy we make sure we buy a lot of green chillies from the Indian Stores and preserve them for later use.
Ingredients :

Chillies

Method :

Take fresh greenchillies. Remove rotten / discoloured ones. Rinse well.
Put them into a plastic box.
Leave it in a freezer.
Take as many as you want while making any dish and put the box back to freezer.
Run water through the chillies and use them for making any curry.

Note : The spice level would be te same as fresh chillies. Shelf life 3 to 4 months.
Also Known as : Frozen Chillies, Frozen Merapakaya, Frozen Patchai Molagai

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How to preserve Mint Leaves ?

For those living in US / Europe where many spices / greens to be brought from Speciality Stores this would be helpful. I use this preserved Mint Leaves in place where I have to use fresh Mint leaves - Like in Biryani, Curry, Jaljeera.

Ingredients :

Mint Leaves
Water

Method :

Take fresh Mint leaves. Remove any discoloured mint leaves. Rinse and chop them.
Take a ice cube tray and fill 3/4 of each cube with chopped mint leaves and rest with water.
Freeze them like you make ice cubes.
Once the cubes are formed, remove from the tray and put them into a zip lock bag and store in the freezer.
Remove from freezer when ever you wanna use. You can run cold water through the mint cubes and you would have fresh mint for your preparation

Note: When you freeze the mint without water, they discolour and turn black though they dont lose taste. This can be done with any greens like Coriander leaves / Dill / Spinach. This can be stored for 3 to 4 months.
Also Known as : Preserved Pudina, Frozen Pudina

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Vegetable Rice Noodles

Dish that can be made for breakfast / dinner. Good to pack to school / office.

Ingredients :

Rice Noodles : 200 gms
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Curry Leaves : 2 strings
Green Chillies : 4 Nos.
Onions : 1 No.
Fresh Vegetables : 1 cup cooked (Capsicum, Carrots, Beans, Green Peas)
Turmeric : 1/4 tsp
Ginger Garlic Paste : 1 tbsp
Coriander Powder : 1 tsp (optional)
Salt to taste
Oil : 1 tbsp

Method of preparation :

In a big vessel bring water to boil (5 times the quantity of noodles) add noodles and cook till its done.
Usually takes 3 to 4 min. Dran water using stainer and run cold water so that the noodles does not get sticky.
In another non stick pan eat oil and add mustard seeds, urad dhal, curry leaves and green chillies.
After a min add salt and onions and fry till its translucent.(Add coriander powder now)
Now add cooked vegetables and give a stir.
Add cooked noodles and stir well.Serve with coconut chuttney.

Also Known as : Semiya, Akki Shavighe

Plantain Fry

Plaintain / Raw Banana fry is a good sidedish with Rasam / Dhal / Curd Rice. Plaintains are boiled and then friend with onions.
Ingredients :

Plantain : 2 Nos.
Onion : 1 No.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Turmeric : 1/4 tsp
Chilli powder : 1 tsp
Coriander powder : 1 tbsp(Optional)
Oil : 1tbsp
Salt to taste

Method of Preparation :

Chop plaintain into slices and boil it in water along with 1tsp salt. (do not pressure cook)
Once its cooked but still firm drain water and keep aside.
Heat oil in a pan and add Mustard seeds and Urad Dhal once the mustard seeds splutter add onions and turmeric powder with a little salt.
As the onions turn golden brown add Chilli powder, Coriander powder and cooked plaintain and stir well.
You can garnish with coriander leaves optionally.

Also Known as : Antikai Palyam, Valzaka Poriyal, Baalekai palya
Variations : You can chop plantains into small cubes also.

Onion Sambar

Vengaya sambar is what my dad used to call this. This is a nice combination with Puri or Chappati. It can be prepared real quick.
Ingredients :

Gram Flour : 2 tbl spns
Potatoes : 2 Nos. (optional)
Onions : 1 No. Big
Tomato : 1 No.
Green chillies : 3 Nos.
Curry leaves : 1 string
Mustard seeds : 1/2 tspn
Urad Dhal : 1/2 tspn
Turmeric : 1/4 tspn
Cumin pwdr : 1/2 tspn
Fennel seeds : 1/2 tspn
Salt to taste
Oil : 1 tbspn

Method of preparation :

Heat oil in a pan fry mustard seeds, urad dhal, fennel seeds, turmeric, green chillies and onions (chopped lengthwise) and fry when onions are almost done add tomatoes chopped in big chunks
In the meanwhile mix gram flour with some 2 cups of water in a bowl.
Add this mixture into the fried onions along with salt and cumin powder.
Add more water than the required thickness of the gravy as gram flour has to boil for 5 min during which it absorbs a lot of water. (Cooked potatoes to be added now)
Do not add too much salt. Cook for 5 min and serve hot with Poori or Chappati.

Note : This got to be served when its hot. Tends to thicken when its cold. Add a lot of water and it thickens as gram flour cooks. I tried this with rice also and it tasted good.
Also Known as : Bombay Chutney, Onion Sambar, Erulli Sambar, Potato Curry, Poori Potato Curry

Potato Pepper Stir Fry

A quick side dish made with potatoes and pepper is used for spicyness. This can be served with Rice and Dhal / Rasam.

Ingredients :

Potatoes : 5 Nos.
Pepper powder : 1 tsp
Garlic : 1 tsp crushed / powdered
Oil : 1 tbsp
Salt to taste

Method of Preparation :

Heat oil in a pan and add potatoes thats chopped into medium cubes.
Add salt and close with a lid
Keep stirring till the potatoes is almost done.
Add Pepper powder and Garlic. Adjust salt and remove when potatoes are still firm but cooked.

Note : Remove the potatoes when they are firm, dont over cook.
Also Known as : Potato Melagu poriyal, Potato Miriyala vepudu.

How to Make Paneer at home ?!

Paneer for Stuffing

Paneer the Indian Cheese is used in making fry, gravy and as filling in Indian Bread.

Ingredients :

Milk : 1 Ltr ( with 3% + fat)
1tbl spn of vinegar / lemon juice

Method of preparation :

Use a thick bottom vessel and bring the Milk to boil
Add vinegal / lemon juice into it. Let it boil till the milk curdles.
Once you see the water separated completely remove and pour on to a cheese cloth / muslin cloth placed on a stainer.
Run cold water through it (to remove sourness)
Wrap the cloth and sqeeze out all the water to get firm paneer.
If you want to make cubes then place the paneer in muslin cloth below a flat weight (vessel with water)
Paneer would be firm enough in one hour. Remove the paneer block from the muslin cloth.
Cut into cubes and add to your dish.
You can refrigerate it for later use.

Paneer Cubes

Note : 1/4 qty of paneer can be got from 3% fat milk.
You can place the paneer in the muslin cloth betweeen stainer and weight so that the excess water drips out.
Also Known as : Paneer, Panir, Indian Cheese, Cottage Cheese
Variations : You can add some herbs into the boiling milk to get herbed paneer.

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Potato Brinjal Stir Fry

Potato Brinjal Stir Fry is done a little spicy and goes well with Rice and Dhal / Curd Rice as side dish

Ingredients :

Potatoes : 3 Nos.
Brinjal : 1 No. big ( I use Aubergein)
Cumin Seeds : 1 tsp
Curry Leaves : 2 strings
Onions : 1 No. (chopped length wise)
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Salt to taste
Oil : 1 tbsp

Method of preparation :

Steam cook the potatoes till its 3/4th cooked and keep aside.
Heat oil in a pan and add cumin seeds and curry leaves
Now add Onions and fry a little and add brinjal with some salt, close lid and fry till its 3/4 done.
Add cooked potatoes, coriander powder, chilli powder and adjust salt.
Mix well and close lid and remove from flame after 3 to 4 min.
Serve with Rasam and Rice / Dhal and Rice / Curd Rice / Roti

Note : You can cook potato in the pan itself after adding onions. In this case make sure you add brinjal only after potato is half done.
Also Known as : Kathrika poriyal, Vankaya palyam, Baingan Fry

Ghee Rice

Ghee Rice is prepares with less spices therefore goes well with spicy curry be it veg or non-veg.

Ingredients :

Rice : 2 cups
Onion : 1 No. (chopped lengthwise)
Whole Garam Masala (3 Cardamom, 2 Bay Leaves, 1 tsp Fennel Seeds, 1/2 inch cinnamon)
Mint leaves : 1 bunch
Green Chillies : 5 Nos.
Ginger Garlic Paste : 1 tbsp
Ghee : 2 tbspn
Coconut Milk : 1.5 cup
Salt to taste
Coriander for Garnish

Method of preparation :

Heat Ghee in a Rice Cooker / Thick bottomed vessel and add Whole Garam Masala.
Once they are turn colour add Onions, Green Chillies and salt - fry till they change colour
Add Ginger Garlic paste and Mint leaves - fry around a minute.
Now add 1.5 cup water and 1.5 cup coconut milk and bring it to boil.
Add rice and Coriander leaves and close the lid.
Cook it for 5 min in high flame and 3 min in medium flame and remove.
Serve with Chicken Curry / Egg Curry / Vegetable Curry.

Note : If using pressure cooker / rice cooker cook it in the same time you cook plain rice.
Add atleast half cup water less than plain rice as Ghee rice has to be grainy and not sticky.
Also Known as : Nai Sadam, Nai Vannam
Variations : You can add some Peas and Cashew Nuts to this.

Watermelon Juice

A soothening drink to beat the Summer Heat. Nothing like having fresh fruit juice than those store brought with preservatives isint !
Ingredients :

Fresh Watermelon
Sugar

Method of preparation :

Cut the watermelon just the red part of it into small chunks (seeds also) and put them into a juicer
Add about 3 to 4 spoons of Sugar into this and run the mixer for a min.
Filter out the juice using a coffee filter.
Can be stored in the fridge for a day.

Note : Adjust the sugar as per the sweetness of the fruit.
Also Known as : Kalangari Pandu Juice, Kalangari Juice, Darubusani Juice

Aloo Palak Stir Fry

This is a tasty accompliment with Roti / Chappati. Goes well with Rice and Dhal.

Ingredients :

Spinach : 2 bunch / equiveland frozen
Potatoes : 3 Nos.
Mustard Seeds : 1 tsp
Urad Dhal : 1 tsp
Red Chillies : 3 Nos.
Garlic : 5 to 6 pods crushed
Turmeric : 1/2 tsp
Oil : 1 tbspn
Salt to taste

Method of preparation :

Heat Oil in a pan, add Mustard seeds, Urad dhal, Red Chillies, Garlic and fry
Now add Turmeric, chopped potatoes, salt and close with a lid. Stir it once in a min.
Once the potatoes are almost done add Spinach stir and close lid.
Keep stirring it regularly for 5 min. Adjust salt and remove from flame.

Variations : You can steam cook the potatoes and then add to this.

Also known as : Potato Spinach Stir Fry, Potato Palak Poriyal

Chicken Sheek Kebab

It was a special occasion for us to celebrate, yehhh a day to remind hubby dear's getting older. The birthday dude chose the menu for lunch one of which was Chicken Sheek Kebab.
Ingredients :

Chicken boneless : 1 kg (buy chicken which has a little fat)
Ginger Garic paste : 2 tbsp
Coriander pwder : 1 tbsp
Chilli pwder : 1 tbsp
Turmeric : 1/2 tsp
Coriander leaves : 4 - 5 strings
Methi leaves : 4 to 5 strings
Salt to taste
Bread crumbs / potato puree powder

Method of Preparation :

Pat the chicken with a kitcen towel and remove excess water.
Include all the ingredients into a mixer / mincer and make a corse mixture.
If this mixture is watery then add little bread crumbs / potato puree powder.
Make this into small equal rounds and press it like a vada.
Place them on a aluminum foil
Bake it in the preheated oven in the max temperature for 10 min.

Serve hot with Tomato ketchup / Mayonnaise

Note : I have not used sheek to make this however if you have the round or flat metal sheaks then thickly coat the mixure on to the sheek and bake in the oven.
Do not bake for long as it becomes crunchy and hard and loses the juiciness
You might also deep fry this in oil if you do not have oven.

Also known as : Oven make kebab, Minced Meat kebap, Chicken minced Kebab, Keema kebab, Owen kebab, Sheak Kebab, Kaima kabab

Variations : Add Kashmiri Chilli to get a darker colour.
You can make this a little bigger in size and use them in Burgers

Express Chicken Biryani

There are various versions of making Biryani and this is one of the quickest version of what we make at home using Ready made Biryani Masala..

Ingredients :

Chicken : 500 gms (With bones cut into medium pieces)
Basmati Rice : 500 gms (3 cups)
Biryani Masala : 1 pack (any)
Onion : 2 Nos. (Chopped lengthwise)
Tomato : 2 Nos.
Whole Garam Masala :a little (Bay leaves, Cloves, Cardamom, Fennel Seeds
Coconut milk : 1 cup (thick)
Ginger Garlic paste : 3 tbspn
Mint Leaves : 1 bunch
Turmeric : 1/2 tsp
Salt to taste
Oil : 3 tbspn
Coriander leaves to garnish.

Method of preparation :

Soak Basmati Rice and then start all the chopping work.
Heat oil in a big vessel / pressure cooker and add whole Garam Masala
Once it turns its colour add Onions and little salt and fry till golden brown and add Turmeric
Now add Chicken, Mint leaves, Ginger Garlic paste and fry it for 2 min and add Tomatoes and Biryani Masala and keep stirring once in 2 min (Keep the flame medium) till the chicken is almost done .
Water oozes out from chicken so no extra water is required but if too dry add a little water.
Once the Chicken is almost done add coconut milk with 3 cups water and bring it to boil.
Add Basmati rice and check taste, if required add salt and if the spiciness is less then a little chilli powder, bring it to boil.
Close the lid and reduce flame after 5 min take the vessel out of flame. Leave it as such for 5 min.
Now open lid and mix well. Garnish with Coriander leaves.
Serve with Curd Raitha.

Notes : We are not adding green chilli considering that the Biryani masala already has spiciness.

The vessel is removed from flame with in 5 min avoiding the biryani getting burnt / sticking to bottom. (Rice 1 cup : Water 1 1/4 cup)

Variations : You can add Potatoes along with Chicken

Also known as : Kodi Biryani, Koli Biryani

Paneer Onion Stuffed Kulcha

Why am I making paneer dishes so often at home ? Well I did learn how to make paneer at home recently. Thats all about it. Few dishes that we get to taste only when we go to restaurants, but then living in Germany and visiting Indian restaurants often isint a good option. Why not try out something special to add some spice to life. Isint that Roochis is all about !

This is Kulcha recipe thats made with baking powder and soda while Naan is made using Yeast.

Ingredients for dough :

All Purpose flour : 2 cups (Maida)
Baking pwdr : 1/4 tsp
Baking soda : 2 pinches
Yogurt/Curd : 1 cup
Ghee / Butter : 2 tbspn
Oil : 1/4 cup
Sugar . 1 tsp
Salt to taste

Note : Water very little only if the above mixuture turns to be too dry.

Ingredients for filling :

Onion : 1 No (finely chopped)
Paneer : 1 cup
Green Chilly : 2 Nos. (very finely chopped)
Carom seeds : 1/5 tsp (ajwain)
Cumin powder : 1/4 tsp
Garlic : 5 to 6 - grated
Salt to taste.
Coriander leaves : 1 little

Method of preparation

Include all the dry ingredients and mix and then add the wet ingredients and made a hard dough. Add very little water only if this mixture is too dry.
Knead this dough well for about 5 min
Cover it with a wet cloth and let it sit for atleast an hour.

Meanwhile mix all the ingredients for filling and make rounds as small as tennis ball.
After an hour make small rounds with the dough (like that for chappati but bigger than the filling rounds)
Spread a little All purpose flour on the rolling surface and place the dough and with a rolling pin roll the dough a little.
Now place the stuffing rounds and enclose it sealing it completely.
Now roll the dough again to the desired thickness. Make sure that the stuffing does not come out.
Cook them on the pan / tava until golden brown on both sides. (You can add butter while cooking)
Place all the kulchas one above the other on a Aluminium foil and spread a little butter on each of them. Serve with any spicy gravy.

Note :This would be very soft though thicker than usual chappatis.It remains tasty and soft even when reheated.

Stuffed Bell Pepper

How about some stuffed capsi for dinner ! Thats the side dish and thats the main dish. Its a full course meal by itself. Tweek it to your taste buds and here is my version :

Ingredients :

Capsicum : 4 Nos. (Bell pepper)
Potato : 1 No.
Grated Cheese : 8 tbspn (pizza cheese)
Cooked Rice : 8 tbspn
Green chillies : 3 Nos.
Jeera powder : 1/4 tsp
Amchur powder : 1/2 tsp (dry mango powder)
Tomato Ketchup : 1 tbspn (optional)
Salt to taste
Butter : 1 tbspn

Method of preparation :

Cook, remove skin and mash the potato. (You can use powdered potato that we use for making potato puree)
Add jeera powder, finely chopped green chillies, amchur powder and salt and mix well and keep aside.
Wash and capsicum cut them into half and remove seeds. (This is done to have more surface area for the stuffing than having one whole capsicum)
Coat the inner side of the capsicum with ketchup. (To make the prepration juicy)
Now add a layer of potato mix, a layer of plain rice, again a layer of potato mix and top it up with cheese. Repeat this for all.
Coat the outer side of the capsi with butter.
Put them in the bake Owen at 220 degree for 15 to 17min. Serve hot.

Notes : You can have this with a slice of bread. The purpose of using plain cooked rice is to make this dish a little milder. This can be better relished using a fork and knife :)

Alternatives : You can make this with using a pan on the stove top.

Other Names : Stuffed capsicum, Potato Stuffed Capsicum, Owen roasted stuffed capsicum

Beans Stir Fry

Simple dish without much spices makes a good side dish with Dhal and Roti / Rice. Love to mix this with white rice.

Ingredients :

Beans : 250 gms (finely chopped)
Onion : 1 No.
Mustard Seeds : 1 tea spn
Oil : 1 tbspn
Urad Dhal : 1 tspn
Turmeric : qtr tspn
Curry leaves : 1 strand
Salt to taste
Chilli pwdr : 1 tbspn
Grated coconut : 2 tbspn

Method of Preparation :

Heat oil in a wide pan add mustard seeds, urad dhal, curry leaves, turmeric and onions - one after other
Add salt and fry onions for about a min and add finely chopped Beans, stir and close with a lid.
After 2 min add a cup of water and close lid and fry till the beans is cooked.
Now add chillipowder and fry for a min.
Add grated coconut and give a stir and close the lid until you serve.

Also Known as : Uralikai palya, Beans Poriyal, Beans Fry.

Potato Stir Fry

My hubby's all time favourite side dish mad with Spinach Dhal and Rice. This is one of the few recipies that he has mastery over. It comes out well when made in small quantity say for serving max 4 of them.

Ingredients :

Potato : 3 Nos.
Garlic : 4 to 5 pods
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/2 tsp
Chilli Pwdr : 1 tsp
Coriander Pwdr : 1 tsp
Salt to taste
Oil : 2 tbsp

Method of preparation :

Peal the Potato skin, wash and cut it into small chunks.
Heat oil in a wide non stick pan and add Mustard Seeds, Cumin Seeds once they are done add Potatoes and crushed garlic and close lid.
After 3 min add salt and continue frying for 2 min. Stir occassionally.
Now add Chilli powder and Coriander powder stir for a min and remove from flame.
Serve hot with along with Rice and Sambar or any curry.

Note : Do not fry the potatoes for too long they tend to lose taste. Garlic is optional.
Also Known as : Aloo Fry, Quick Aloo fry, Uralaikelangu varuval

Simple Spinach Dhal

Simple Spinach Dhal Recipe which can be an add on in the lunch menu. Recipe is made in the way its prepared by my mom.

Ingredients :

Spinach : 1 bunch / 2 frozen cubes.
Toor Dhal : 1 cup
Onion : 1 no
Tomato : 1 no (optional)
Green / Red Chillies : 5 to 6 Nos.
Garlic : 4 to 5 pods
Salt to taste

For Seasoning : Oil, Mustard seeds, Cumin seeds, Asafoetida, Urad Dhal, Curry Leaves

Method of Preparation :

Wash Toor Dhal and put that into a pressure cooker along with rest of the ingredients and cook for 1 or 2 whistles(i.e. as long you take to cook Dhal usually)
Once the pressure is released pour excess water if any into another bowl. (This excess water can be used for making Rasam.)
Mash it with a mashing stick.
Prepare the seasoning and add it to the mashed spinach dhal.
Serve hot with Rice.

I prefer to eat this with Hot Rice adding a spoon of sunflower / ground nut oil on.
Also Known as : Pappu Kuraku, Kooraku Charu, Palak Pappu, Dhal Palak, Spinach Dal, Keerai Masiyal
Variations : You can use Vadayam seasons also.

Aloo Gobi Dry Fry

For all those vegans Cauliflower happens to be a delight. I would not like this vegetable except when it is Gobi Manchurian which I started to eat with my buddies D&M. I had never had this at home when my mom used to make it at home. Time changes now I have started eating as my hubby likes it a lot.

Did you know this ! : Cauliflower helps prevent Cancer, tumors - particularly breast tumors. It helps prevent anemia.

Ingredients :

Cauliflower : 1 No. (Fresh / Frozen)
Potatoes : 2 Nos.
Onion : 1 No. ( chopped)
Cumin Seeds : 1/2 tsp
Chilli powder : half tsp
Green Chillies : 4 - 5 Nos. (crushed)
Garlic : 4 to 5 pods (crushed)
Dhaniya Powder : 1/2 tsp
Turmeric : 1/2 tsp
Salt to taste
Oil for tempering

Method of preparation :

Cut the cauliflower into separate florets, cut potatoes into medium pieces and steam it.
In the mean while in a non stick pan heat 1-2 tbs of oil and add cumin seed and Onion and fry
Now add Salt, Turmeric, Crushed Garlic and Chilli and fry for a min
Add Chilli and Coriander powder give a stir and add the cooked Cauliflower and Potatoes. Mix well and let it fry for 2 to 3 min. Keep stirring inbetween.
Serve with any Indian Bread or with dhal and rice.

Also Known As : Potato Cauliflower Stir Fry. Aloo Gobi Sabzi

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I post here to keep track of my recipies so that I can refer when I am cooking again

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