Potato Curry

 Ingredients:

• Boiled Potatoes 
• Red Onions 
• Salt 
• Green Chillies 
• Dry Coconut Powder 

Seasoning:

• Vegetable cooking Oil
• Mustard Seeds
• Cumin Seeds
• Split chickpea lentils
• Dry Whole Red Chilly
• Asafoetida powder
• Curry leaves
• Turmeric Powder

Preparation:

• Peel off the skin of boiled Potatoes ,mash it with your hand fingers or with a steel spoon and keep it aside.
• Take a pan and heat it with some cooking oil.
• Next add the seasoning & Turmeric Powder.
• Now add the chopped red onion and saute it well.
• Add the mashed potato,salt,red chilly powder and mix well.
• Let it cook for few minutes .
• Finally add a lemon juice and coriander leaves .
• Ready to serve with Rice or Rotis.

Tomato & Paneer Curry.

Hello Friends,

Thank you all for your wonderful  stoppings & visiting to my cooking journey & sharing your valuable comments.

As I can't make every one to taste my  cooking recipes ,even though feeling very happy to have that chance by posting them through blog.Thanks a lot to all the blog Friends for your Likes on my Facebook Page too.

Now without delay today's Special recipe goes here.

Ingredients:

• Fresh Paneer pieces - 1cup
• Tomato - 1 chopped
• Frozen green peas- 1/2 tbsp
• Turmeric- a pinch
• Salt to taste
• Red chilli powder - 1/2 tsp
• Onion - 1no small chopped
• Butter/ Oil -2tbsp 
• Ginger Garlic paste-1/2tsp

Method :

• Heat the pan or Vessel with oil/butter.
• Saute the Onions till they turn soft.
• Next add the chopped tomatoes ,turmeric,and cook well.
• Now add ginger garlic paste.Fry it well.
• Add the paneer pieces , frozen green peas mix well.
• Adjust with salt,chilli powder .
• Cover the lid and allow to cook for few minutes.
• Tasty Paneer & Tomato Curry is ready to taste.
• Serve this along with roti or rice.

Baby Potato,Carrot & Green Beans Curry (Colorful Curry For Kids)

The combination of Baby Potatoes,Carrot and Green Beans tastes good and also attracts for the Children   with all the colors ;also while serving them.I liked this recipe .Hope you might also like this.Here goes the recipe.

Ingridients:

• Baby Potatoes - 10 no
• Green Beans- 1/2 cup chopped
• Carrot-1 small chopped
• Salt to taste
• Turmeric- a pinch
• Red Chilli powder-1/2tsp
• Onion- 1 small chopped
• Oil-1tsp
• Curryleaves-3no
• Cilantro/Kothimeer- few to garnish

Method:

• Clean the Baby potatoes,carrot and Green beans well under water.
• Chop well the green beans and carrot.
• Steam cook the beans,carrot and baby potatoes.
• I cooked by adding salt in a vessel without water for 1 whistle in the pressure cooker.
• Add oil in to the pan.
• Heat it and add cumin,mustard seeds,curry leaves,turmeric and finally add the chopped onions.
• Cook it well.
• Now add the cooked Baby potatoes,carrot and Green beans.(baby potatoes peel off is optional)
• Add salt and red chilli powder and mix them well.
• Finally add fresh Cilantro leaves .
• Serve it along with a rice or roti or Chapati.
• Enjoy it!!

Happy Women's Day ~ Baby Corn Curry

8 March 2013,Today marks the International Women's Day.The Day recognises that securing peace, social progress and the full enjoyment of human rights requires the active participation, equality and development of women. It also acknowledges the contribution of women to the strengthening of international peace and security. 

For the women of the world, the Day's symbolism has a wider meaning. It is an opportunity to unite, network and mobilise for meaningful change. It is also an occasion to review how far they have come in their struggle for equality, peace and development.Without Woman there is no World.

On this day I want to share with a simple Curry to all those who loves Baby Corn& to my Mother who is a very Special WOMAN ( Wonderful,Outstanding,Marvellous,Adorable,Nice)to me,she likes this recipe.

Here goes the recipe.

Ingridients:

• Baby Corn- 1 cup chopped
• Tomato- 1 medium chopped
• Onion- 1 small chopped
• Carrot- 1 small chopped
• Cilantro/Kothimeer- To garnish
• Green Chilies-2 no sliced
• Turmeric- a pinch
• Salt to taste
• Red Chilli powder-1/2tsp
• Ginger Garlic Paste-!/2tsp
• Garam Masala powder-a pinch
• Cashew nut Paste- little ( Optional)
• Oil-1tbsp
• Mustard Seeds-1/2tsp
• Cumin Seeds- 1/2 tsp
• Curry leaves- few
• Water- little

Method:

• Clean the Baby Corn .
• Take a pan,heat with oil .
• When it heated,add the Cumin seeds,Mustard seeds,Curry leaves.
• Add green chillies and Onion.
• Saute them well add salt and cover it with lid for few seconds so that it cooks well and soon.
• Now add Ginger garlic paste and cook it well till u get nice aroma.
• Now add the chopped vegetables.
• Add little salt,red chilli powder,garam masala and Cashewnut paste.
• Mix well all the ingridients.
• Add little water to cook and cover it with a lid for few minutes.
• Meanwhile ,open the lid and add water if it observed.
• Cook it till u see bubbles.
• Switch off the flame.
• Serve this in to a bowl.Garnish with Cilantro leaves.
• Taste with a Rice or Roti.Enjoy!!

Divya's Cooking Journey greets

Happy Women's Day

                                                   

                                                             To all Wonderful Woman out there!!

ThotaKura Pulusu Koora (Using Pressure Cooker/Pan)

Ingridients:

• ThotaKura-1 bunch
• Tamarind-little
• Onion- 1 small
• Green Chillies- 2no
• Salt to taste
• Turmeric Powder- a pinch
• Water little 
• Bengalgram-1/2tbsp soak in water (optional)

For Seasoning:

• Oil-1tbsp
• Mustard Seeds-1/2tsp
• Cumin Seeds-1/2tsp
• Bengal gram-1/2tsp
• Red Chilly-2no
• Asafoetida / Hing- a pinch
• Curryleaves-5no
• Garlic Pods-2no

Cooking Process:

• Clean the bunch of Leafy Vegetable /Thotakura under water or put the bunch into a vessel containing water for few seconds.
• Later remove it from water and put it on any Net or holed Plate.By doing this water can be reduced.
• Now on the chopping board cut this finely.
• Cut onion and Green chillies Finely.
• Now take a Pan,add oil in to i and keephe flame low for Seasoning.
• Once the oil get heated add all the Seasoning ingridients 1 by 1.
• Then add the Chopped Onions and Chillies,Cook it and add the chopped Vegetable,tamarind.
• Add Turmeric powder,salt and red chilli powder.
• Mix them well and add little water to get Tangy.( Add Soaked Bengalgram)
• Close the lid and place the Whistle and cook for 2 Whistles.
• When done wait to release all the pressure and open it ,If the curry is too loose with water put it on stove top and mix with a spoon to get a good Consistency.
• Taste this curry with a Rice or Roti.

Note:

• You can do Seasoning after or before cooking the curry.
• If you like Bengalgram u can add a little more  while cooking.

AaKakaraka Curry ~ Kantola Curry ~ Indian Gourd Curry

Ingredients:

• Aakakarakaya/Kantola/Indian Gourd - 1 cup (fresh or frozen) (I used Frozen Pieces)
• Tomato- 1 no small chopped
• Onion- 1 big size
• Turmeric- a pinch
• Ginger Garlic Paste-1tsp

• Coriander Powder-1/2tsp
• Poppy seeds- a pinch
• Cashew nuts- 2 no
• Red chillipowder-1tsp
• Coriander to Garnish 

Seasoning:

• Oil-1tbsp
• Cumin seeds-1/2tsp
• Mustard seeds- 1/2tsp
• Curry leaves-few

Method:

• Clean the Aakakarakaya Vegatable with the water.
• Peel it Lightly (optional) and cut in to quarters.
• Cut the Onion in to two halves one half of the Onion is chopped and keep it a side.
• Another half piece of Onion is used for preparing paste,so this is also cut in to pieces and keep aside.
• Now take a mixy jar ,add tomato pieces,Onion pieces,cashewnuts,salt,popy seeds and make it a paste.
• Now heat the pressure cooker or a pan with oil.
• Add the cumin seeds,Mustard seeds,when these starts splutters add the curry leaves and the chopped onion.
• Add little salt and turmeric and let it cook for few minutes.
• Now add the ginger garlic paste and fry it well till the raw smell goes.
• Add the Indian gourd pieces and mix it for few minutes.
• Now add the grounded paste ,adjust with the red chilli powder & salt .
• Add Corinader powder and mix it well .
• Cook it for 3 whistles .(You can cover Pan with the Lid and cook it for few minutes till you observe the vegetable is cooked)
• Once the pressure goes,Garnish with coriander leaves.
• Serve this along with Rice or Roti.

Carrot &Green Peas Curry

Ingredients:

• Carrots- 3 no
• Frozen green peas-
• Onion-1 no chopped
• Salt to taste
• Red chilli powder-1tsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Bengal gram-1/2 tsp
• Curry leaves-few
• Oil-1tbsp
• Kothimeer 

Method:

• Clean the carrots and peel the skin.
• Chop them in to small bite size pieces.
• Take a pressure cooker, or vessel.
• Add the oil and heat it.
• Add the Mustard seeds,Cumin seeds,Bengal gram and roast it.
• Add the chopped onion pieces and saute it.
• Add curry leaves and the carrot pieces.
• Add salt and red chillipowder and sprinkle few drops of water.
• Close the lid of the cooker and allow to cook for 2 whistles.
• If you are cooking in  a vessel,cover it with  a plate and stir it in the middle of the cook.
• Mix well and garnish with the Kothimeer.
• Serve it along with the Rice or Roti.

Beetroot Curry

Ingredients:

• Beetroot-2no small
• Salt-to taste
• Green Chillies-4 no
• Ginger-1/2 "
• Fresh Coconut Pieces-1/4 cup

Seasoning:

• Oil-1tbsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Curry leaves-few
• Red chillies-1 no

Method:

• Wash the Beet roots & peel off the skin.
• Chop it in to small bite size pieces.
• Take a mixy jar,add coconut pieces,green chillies & salt;ground it to a mixture and keep it aside.
• Take a pressure cooker,add the oil & heat it.
• Add the Mustard seeds,Cumin seeds,when they splutters add the red chillies and curry leaves.
• Now add the chopped beet root pieces & mix well with the spoon.
• Add the grounded mixture ;mix well and sprinkle some water& adjust with salt.
• Cook it for 3 whistles.
• Open the lid when the pressure comes down.
• garnish with the kothimeer .
• Serve it with Rice or roti.

Cabbage & Tomato Curry

Ingredients:

• Cabbage-1 small no
• Tomatoes-2 no medium
• Salt to taste
• Red Chilli powder-
• Water-little
• Lemon Juice-1/2tbsp (optional)

For Seasoning:

• Oil-1/2tbsp
• Mustard Seeds-1/2tsp
• Cumin Seeds-1/2tsp
• Curry leaves-few
• Turmeric-a pinch
• Red chillies-1no broken

Method:

• Chop the Cabbage & let it boil in the water by adding little amount of salt.
• Drain all the water and keep the cooked Cabbage aside.
• Chop the Tomatoes.
• Take a pan,heat with oil,add the Mustard seeds,Cumin seeds and when they starts spluttering add the Curry leaves,Turmeric & red chillies.
• Now add the chopped tomato pieces and saute it.
• At this stage add the Cabbage and let it cook for few minutes.
• Add the salt and chilli powder and mix well.
• Let it cook for 2mins and switch off the flame.
• Sprinkle Lemon Juice and Garnish with Kothimeer.
• Ready to serve with Rice or Roti.

Note:

• You Can also prepare this in a Pressure Cooker ,by doing the Seasoning and following the above Procedure and cooking it for 1 or 2 Whistles.(Add only few drops of water)
• If you are boiling the Cabbage Separatley in the water,use the drain water as a Cabbage Rasam.

Coconut Curry ~ Kobbari Koora

This Coconut curry is very simple and easy to prepare.It goes well with a hot rice and Roti's.Here goes the recipe.

Ingredients:

• Coconut- 1 cup grated (From fresh ground Coconut)
• Green chilies- 3 to 4 slits
• Onion-1 no small chopped
• Oil-1tbsp
• Cumin seeds-1/2tsp
• Mustard seeds-1/2tsp
• Bengal gram-1 tsp
• Urad dal(split)-1tsp
• Red chilies-2 breaks
• Curryleaves-few
• Salt to taste
• Asafoetida/Hing-pinch (optional)
• Cashews & Peanuts- Roasted few (Optional)
• Kothimeer -few leaves

Method:

• Heat the oil in a pan,add the Mustard ,cumin seeds and when they starts splutters add the bengal gram,Urad dal,and roast it.
• Now add the redchilies and curry leaves and roast it.(Add Hing at this stage)
• Add the chopped onions and green chillies and add salt for taste and cook for few minutes.
• Now add the Coconut scrapings to the pan and mix well for few minutes.
• Turn off the flame and finally add the Cashew & peanuts and garnish with Kothimeer.
• Serve hot with Rice or roti's.

Tomato Coconut Curry ~ Tomato Kobbari Kura

Ingredients:

• Tomatoes-4 no (medium)
• Onion-1no
• Greenchillies-4
• Redchilies-2
• Turmericpowder-2 pinches
• Fresh grated coconut or pieces-1/2 cup
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp
• Coriander powder-2tsp
• Curryleaves-4
• Oil-1tbsp
• Water-1cup
• Salt to taste

Method:

• Slice the tomatoes in to small pieces & the green chillies (long pieces).
• Grind the coconut,sliced onion,redchillipowder,1pinch turmeric powder &cumin seeds together well.
• Take a pan ,add oil & heat it.
• Add the Mustard seeds,curryleaves,and roast it.
• Now add the Sliced tomato pieces & greenchillies in to the pan,& add water,coriander powder,1 pinch turmeric powder & salt.
• Add the grinded paste to these tomatoes and cook till the tomatoes are totally cooked & smashed.(If you like spicy food ,add more chillipowder or chillies)
• Serve with plain steaming rice.

Please let to know what you think about this recipe and If tried with any other variation.Your Comments will help to share those recipes that most people find enjoyable.

Cabbage & Carrot Curry

Ingredients:

• Cabbage-2cups chopped
• Carrots-3no chopped
• Redchillipowder-1/2tbsp
• Ginger&Garlic paste-1tsp
• Salt -1tsp
• Water-1cup
• Corianderleaves- few handful

Seasoning:

• Oil-1tbsp
• Cuminseeds-1/2tsp
• Mustardseeds-1/2tsp
• Curryleaves-4no

Method :

• Take a pressure cooker,add chopped cabbage and Carrot pieces ,add the water & little salt.
• Cook it for 1 whistle.
• Meanwhile take a pan & heat it and prepare seasoning by adding Cumin,Mustard seeds,Curryleaves.
• Add finally ginger&garlic paste ,roast it till it releases raw smell out.
• When the pressure comes down ,drain all the water & keep this water a side.
• Press with palms if any left over water will be removed.
• Shift these boiled Cabbage & Carrot in to the seasoning pan and stir it.
• Add red chillipowder an dmix well.Adjust with little salt if needed.
• Garnish with Kothimeer & Serve hot with Roti or Rice.

Brinjal Peanut Masala Curry

I am the Favourite of Brinjal vegetable.Usually ,tried almost whatever I came to know from my Mother and tasted.Recently,I came to know one more variation of Brinjal curry from my Friend "Rohini".Today ,I cooked it and turned out well & I completed it along with a plenty of Rice.So,friends,I am sharing you all my Friend's recipe.Hope you all will also like it.

Ingredients:

• Brinjals/Baby Egg Plants-3no
• Peanuts-2tbsp
• Redchillies-3no
• Whole Coriander seeds-1tbsp
• Onion-1no chopped
• Tomato-1no chopped
• Water-very little
• Salt to taste
• Turmeric-a pinch
• Ginger & Garlic paste-1/2tbsp
• Garammasala-1/2tsp

Seasoning:

• Oil-1tbsp
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp

Method:

• Take a pressure Cooker , heat it and add the oil.
• Add the Cumin & Mustard seeds,when they splutters,add turmeric,curryleaves.
• Add Ginger/Garlic paste.
• Now add the chopped onions and saute it.
• Once it done add the chopped tomato pieces and salt & let it saute well by closing the lid.
• Meanwhile,take a pan dry roast all the peanuts,coriander seeds & redchillies,individually each time.
• Later on let it cool all the roasted ingredients & remove the layers of peanuts.
• Take a mixy jar ,shift the roasted ingredients and make it to a fine powder.
• Now ,take a baby brinjal/Eggplants,mark it with a knife in the middle.
• Stuff this grinded powder about 1tbsp & keep it aside.
• Take the reamining powder in to bowl,add little water and form a paste.
• Add these paste to the cooking Onion & Tomatoes and mix well,adjust with salt.
• Now add these stuffed brinjals to the cooker and add very little water.
• Close it with a lid keeping the whistle on its top & allow to cook it for 1 whistle.
• When the pressure gets down ,take the curry in to a bowl and garnish with Coriander leaves.
• Serve with Rice or Roti of your Choice.

   
    If you have tried this Recipe,Let to Know others how it turned.......... through your Valuable Comments.

Tip:

• You can also have these roasted ,grind powder in an air-tight conatiner & use it as required.
• Add grated carrot  also for garnishing if likes to taste.

Capsicum Curry with Coconut ,Cashews & Poppy Seeds

Hi Friends,I tried this Curry yesterday evening,by knowing the recipe from one of my Friend Swapna,who stays in my appartment.She gave me this recipe for me to feed my boy as Kids like it most.Even ,I tasted and next day onwards started asking her to go through her recipe.She shared with me & able to cook and post for all of you.So ,have a try and enjoy the taste with your family members.Thank you Swapna for sharing your recipe in my Blog.

Ingredients:

• Capsicum-1no
• Greenchillies-2no
• Tomato-1
• Coconut pieces-1/3cup
• Poppyseeds/Gasaalu/Gasagasaalu-1tsp
• Cashews-3 no
• Oil-1tbsp
• Mustardseeds-1/2tsp
• Cuminseeds-1/2tsp
• Water-little
• Salt to taste
• Cilantro/Coriander leaves/Kothimeer leaves- few handful

Method:

• Wash the Capsicum in water and Chop it into small pieces.
• Chop the Onion & Cut the Green chillies in lengthwise and keep it a side.
• Take a pan ;heat it with oil.
• Add the mustard & Cuminseeds,when they starts popping,add the chopped onion and saute it.
• When the onion gets soft & transparent add tomato pieces and saute them well.
• Once it done ,add the Capsicum pieces and cook well closing with a lid by adding little water.
• Meanwhile,take a mixy jar,add the coconut pieces,cashews & poppyseeds;grind them well to form a fine paste using very little amount of water.
• When all the pieces cooked well,add these grinded paste &mix well with a spatula,keeping the gas in a lowflame .
• Adjust it by adding salt.
• Garnish with Kothimeer leaves .
• Serve hot with Roti or Rice.

Note:

• You can also choose the Color Capsicums to cook.
• And also can try with Brinjal / Egg plant .

Sweet Potato Curry

Ingredients:

• Sweetpotatoes- 2no
• Tamarind Juice-1tbsp
• Ginger/Garlic paste-1/2tbsp
• Tomato-1no
• Greenchillies- 3no
• Haldi/Turmeric/Pasupu- a pinch
• Salt to taste
• Kothimeer/Cilantro/Coriander leaves- few handful

Tadka/Seasoning/Taalimpu:

• Oil-1tbsp
• Mustardseeds-1/2tsp
• Cuminseeds-1/2tsp
• Curryleaves-few

Preparation:

• Take the Sweetpotatoes,clean it with water and peel off the skin.
• Now cut in to small pieces.
• Chop Onion,Tomato & GreenChillies .
• Take  a Vessel / Cooker,add Oil & heat it.
• Add the Cumin & Mustard Seeds,Turmeric,Curryleaves when they splutters add the Onion ,Tomato pieces and saute it.
• Add salt & mix well.
• Add the Ginger/Garlic paste.
• Now add the Sweetpotato pieces in to the Cooking Vessel/ pressure cooker & add very little water and cook it well by closing the lid.
• Allow to cook for only 2 whistles in the Pressure Cooker.(Cooking for more whistles can make curry like paste.)
• Garnish with Kothimeer leaves.
• Serve it with Rice. 

Zucchini Curry.

Hi friends,I never tried or taste this Zucchini Vegetable before I was in India.After coming to America,I saw these kind of Vegetable in the Markets and Indian Stores.It looks same like Cucumber as Keera Dosakaaya,but it does not tastes like Cucumber.It can be found in round or bottle- shaped fruit/Vegetable.We can also get in different colors like Green ,yellow.Its texture is silky ,smooth and mild.It is also called as squash and used as for filing Pizzas,cakes,bread and pastas.I tried this Zucchini with Tomato and it came well and good taste.So friends ,hope you would also like this.

Ingredients:

• Zucchini- 2 no ( I used medium sized yellow color one)
• Onion- 1no
• Tomato-1 no
• RedChillipowder-1/2tsp
• Tamarind juice-1/2 tsp
• Turmeric/Haldi/Pasupu- a pinch
• Kothimeer/Coriander leaves/Cilantro-few handful

For Seasoning/Taalimpu/Tadka:

• Oil-1tbsp
• Cuminseeds-1/2tsp
• Mustard seeds-1/2tsp
• Curryleaves- 4
• Redchilies- 2no break it in to small pieces
• Asafoetida-apinch

Cooking Procedure:

• Wash the Vegetable ;peel off the skin and cut in to medium size cubes.
• Chop the Onions and Tomatoes.
• Take a pressure cooker,add oil and heat it.
• Add the mustard and cumin seeds,when they starts crackle,add  turmeric, redchillypieces and roast it a while.
• Add the Asafoetida and curryleaves.
• Next add the Onions and tomatoes and saute it for 5 minutes.
• Later add teh Zucchini pieces and mix well with the spatula.
• Add redchillipowder ,salt and sprinkle tamarind juice and mix well .
• Close the cooker with a lid keeping weight on its top and allow to cook for 3 whistles.
• Remove the cooker lid,when  the pressure goes down.
• Serve it by taking on a bowl and garnish with Cilantro.
• Tastes good with Roti or Rice.

Note:

• You can have the small Zucchini pieces mixed with some Chillipowder and salt with Lemonjuice for the kids.

Beetroot Coconut Curry ~Beetroot Kobbari Koora

Ingredients:

• Beetroots- 2no
• Greenchilies- 4no
• Ginger- 1 inch peeled
• Coconut - 10 pieces fresh
• Salt to taste
• Onions- 1 chopped

For Seasoning:

• Oil-1tbsp
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp
• Curryleaves- 4

Preparation:

• Peel the layer of the Beetroots and wash well with water.
• Cut in to a fine small cubes.
• Take a pressure cooker/Vessel ,heat it with oil.
• Add the Cumin seeds,mustard seeds and curryleaves and roast it well.
• Next add the chopped onions and saute it well.
• Add the Beetroot pieces and mix well with the spatula by adjusting it with little salt.
• Meanwhile,take a mixyjar,add coconut pieces,ginger and Green chillies and little salt.
• Turn the jar to form a fine paste.
• Add this paste to the Beetroot and mix well.
• Allow to cook for 3whistles in  a pressure cooker and add little water,inorder not to stick the bottom.
• Once the pressure gets down ,serve it in to a bowl.
• Have a taste along with rice or roti.

Note:

• Take care while cutting the Beetroot,the water stains not to spread on clothes.

Sorakaya Curry ~ Bottle Gourd Curry

This one type of Sorakaya curry  is, which can be easily prepared in a cooking pan ,pressure cooker or directly in a vessel.Usually in India ,Grandmothers and Mothers  used to suggest the delivery ladies who gives birth to a child ,to take these curry atleast for three months.By doing so the mothers can feed their baby by producing a lot of milk.Not only delivered ladies ,all can also have this curry to taste.So here goes my recipe.

Ingredients:

• Sorakaya/Bottlegourd- 1 no medium size
• Greenchilies- 3no chopped
• Kothimeer leaves- few handful

Tadka/Seasoning:

• Oil-1 tbsp
• Turmeric/Haldi/Pasupu- a pinch
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2tsp
• Curryleaves- 4no

Cooking process:

• Take a Bottle Gourd / Sorakaya,peel off the outer layer of the skin.
• Clean it with water,cut in to small pieces,before doing so check the bitterness of the Vegetable,sometimes there may be a chance to happen so.
• If the seeds inside the vegetable is soft add for cooking otherwise remove it from the vegetable if it is hard.
• Take a cooking pan / pressure cooker/ vessel,heat it with oil.
• Add the cumin seeds ,mustard seeds,turmeric,Curryleaves and fry it.
• Later add the greenchillies and Bottlegourd pieces and mix well with a spatula  and adjust with salt.
• After adding salt,vegetable releases the water,and if necessary add very little amount of water and cook it for about 5minutes covering with a lid.
• Allow to cook for 3 whistles in a pressure Cooker.
• If you are cooking a vessel/Pan,please check the vegatable do not stick the bottom of the vessel; add water if needed and stir with a spatula in the middle of the cook .
• Observe to keep the gas in a Lowflame.
• Once the Cooking is done ,turn off the gas.
• Serve it in to a bowl and garnish with Kothimeer leaves.
• Combination goes well and tastes good  with Hot Rice.

Note:

• I prepared this Curry by using a Pressure cooker.
• You can aslo add little milk while cooking,instead of water,this also tastes good.

Dondakaya Kobbari Koora ~ Ivory Gourd Coconut Curry

"Dondakaya" is a very popular Vegetable in South India.It is aslo known as Tindora,Gherkins,Gentleman's toes (Compare  Lady's Fingers). It is eaten as a curry, by deep-frying it; stuffing it with masala and sauteing it ; or boiling it first in a cooker and then frying it. It is also used in sambaar, a vegetable and lentil-based soup.In India,I faced little difficulty while cutting these Ivory Gourd;because the hands gets change in different sticky color and my mom suggested me to apply oil to hands and chop it.Living in United states ,I always used to have these Ivory Gourd from Indian stores as Frozen Type and no need to chop the Vegetable,and made me cook easy.It also tastes good.So friends try this and enjoy the taste.

Ingredients:

• Ivory Gourds/Dondakayalu- 2cups slit in lengthwise (Choose Fresh Dondakayalu or Frozen )
• Fresh Coconut Pieces-1/3 cup
• Ginger-1 inch
• Green chillies- 3 no small 
• Onions-1 no chopped
• Cilantro leaves - few handful

Tadka/Seasoning/Taalimpu/Popu:

• Oil-1 tbsp
• Haldi/Turmeric/Pasupu-a pinch
• Curryleaves- few
• Cumin seeds-1/2 tsp
• Mustard seeds-1/2 tsp

Cooking Process:

• Keep the Chopped Onions and Dondakayalu/Tindora in a plate aside.
• Heat a pressure cooker/ Vessel ,and pour oil in it.
• Once the oil gets heated,add the cumin seeds,Mustard seeds,and turmeric.
• When they starts crackles,add the chopped onions and let it cook for few mins,till they turn soft.
• Now add the Ivory pieces in to it and allow to cook it by adding water closing the lid for few minutes by adding little water.( Put any plate to cooker or place the Cooker Lid reversely)
• Meanwhile take a mixyjar ,add greenchilies,ginger,Coconut pieces  and salt to make a fine paste.
• Add this paste to the Vegetable and mix up well with a spatula.
• Allow for 3whistles,and when the pressure gets down ,Garnish with Cilantro leaves.
• Serve this with Hot Rice.

Sending this recipe to "Dish Name Starts With D" hosted by Akila.

Notes:

• You can store the Green chilly and coconut paste, by keeping it in a air tight container in the refrigerator for 1 week.
• If the adjustment of salt is perfect ,it may not spoil.

Capsicum & Aloo Carrot Curry

This Curry is very simple and easy cooking .We can remember our "India flag " Tri-colors Combination in this Curry with three Vegetables Capsicum,Carrot and Potato while cooking.So friends You can try for Our Independence Day & Republic Day this dish for Kids.

Ingredients:

• Capsicum-1 no small
• Carrot-1 no medium
• Potato- 2 no small
• Oil-2tbsp
• Spicy Ginger/Garlic Powder-1/2 tbsp (Vellulipaaya Karam)
• Salt to taste

Method:

• Clean the Vegetables with water.
• Chop the Capsicum in to small pieces and grate the Carrot.
• Grate the Potatoes and keep it in a bowl with little water;inorder not to change the potato color.
• Heat oil in a pan,once it gets heated add the Capsicum pieces and turn with spatula.
• Cover the pan with a lid and cook it for 2minutes.
• After sometime ,the pieces will get cooked and becomes soft.
• Keep the gas in Lowflame ,add the grated carrot and Potato in to the cooking pan.
• Turn with a Spatula inorder not to stick bottom of the pan.
• Once all these Vegetables gets soft;add the Spicy Ginger/Garlic Powder.
• Keep it cook for 3minutes and turn of the gas.
• Serve it with Rice with a little Ghee.

Note:

• The Color of the Vegetables change after adding the Spicy powder,inorder to attract the kids add only salt.