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

Sunday, June 8, 2014

Daal Palak / Spinach Red gram Curry



INGREDIENTS:
  • Red gram / toor daal - ¼ cup
  • Spinach (chopped) - 2 cup
  • Onion (chopped) - 1 no
  • Tomato (chopped)-1 no
  • Green Chilly (slit)-2 nos
  • Garlic (crushed)- 2  pods
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida powder - ¼ tsp
  • Cumin seed - ¼ tsp
  • Mustard seeds – ¼ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp

PREPARATION METHOD
  • Cook the toor daal / red gram in water and keep it aside.
  • Heat oil in a pan.
  • Put mustard seeds, cumin seed and red chillies and allow to splutter.
  • Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
  • Add spinach and cooked daal / red gram and mix well.
  • Add turmeric powder and salt into it .
  • Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
  • Turn off the stove when the curry becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi.

Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 3 cup
  • Onion(chopped) - 1 no
  • Garlic(chopped) - 1 tsp
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, garlic, green chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Saturday, May 1, 2010

Beetroot Curry



Beetroot is rich in dietary fiber and has no cholestrol, which makes it a healthy side dish.
Beetroot Curry is a tasty side dish for Chapathi or Naan.

INGREDIENTS:
  • Chopped Beetrot -2 medium size
  • Diced Onion- 1 no
  • Chopped Potato - 1 no
  • Diced Tomato - 1 no
  • Grated Coconut- ½ cup
  • Red Chilly Powder - 1 tsp
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Fennelseed powder - 1 tsp
  • Coconut Oil -1 tbsp
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Cook Chopped Beetroot, Onion and Potato along with Chilly Powder, Coriander Powder, Turmeric Powder, salt and water.
  • Grind the coconut into a fine paste.
  • Add this paste to the cooked vegetables along with Fennelseed powder and tomato.
  • Allow to boil for few minutes. 
  • Turn off the stove and add Coconut Oil and Curry leaves.
Recommended Combination: Beetroot curry can be served hot with Chappathi / Rice / Poori / Dosa