Lady's Finger Dal Curry

Lady's finger dal curry is a semi thick ladies finger masala curry made with ladies finger, toor dal and freshly ground coconut tomato masala paste and goes well with rice. Lady's Finger Dal Curry recipe is with step by step photos.

The following ingredients are needed to prepare Lady's Finger Dal Curry.

Ingredients:
Lady's finger.      -250 gm
Toor dal.              -1/4 cup
Grated Coconut.  -1/2 cup
Dry red chillies.   -2
Tomato.                -2
Tamarind.            -a marble size
Sambar powder.  -1tbsp
Mustard seeds.    -1/2 tsp
Cumin seeds.       -1/4 tsp
Curry leaves.       -1sprig
Hing powder.       -1/4 tsp
Salt.                      - to taste
Water.                   -as required
Oil.                       -2 tsp +1tbsp
Turmeric powder.- a pinch

Method:

1). Wash the ladies finger, trim both the ends and cut the ladies finger into 1inch lengthy pieces. Heat 1tsp oil in a pan and fry the chopped ladies finger in oil for 2 minutes. Keep aside the oil fried ladies finger.

2). Roast 2 dry red chillies in 1 tsp oil in a pan. In a mixer grinder add 1/2 cup grated coconut, 2 roasted red chillies, 2 chopped tomatoes, a marble size tamarind, 1 tbsp sambar powder and grind to a fine paste. Keep aside the freshly ground coconut tomato masala paste.

3). Heat 1tbsp oil in a wide bottom pan. Splutter mustard seeds and cumin seeds. Add curry leaves and hing powder (asafoetida) and saute well. Add oil fried ladies finger into the pan and saute well.

4). Wash and pressure cook 1/4 cup  toor dal adding a pinch of turmeric powder and required water till soft. Add the cooked toor dal and little water into the pan an mix well. Boil and cook for 2 minutes on low flame.

  5). Add freshly ground coconut tomato masala paste and required salt into the pan and mix well.

6). Add required water into the pan and make a semi thick gravy. Boil and cook the gravy for few minutes and switch off the flame.

 7). Transfer the lady's finger dal curry to a serving bowl.

Lady's Finger Dal Curry is ready to serve with rice. 

Mushroom Almond and Cashew Nut Curry

Mushroom almond and cashew nut curry also known as almond cashew nut mushroom curry is a delicious and very tasty side dish made with button mushroom,onion and tomato cooked in freshly ground almond cashew onion paste and goes well with chapati, parotta and naan. Mushroom Almond and Cashew Nut Curry recipe is with step by step photos.

The following ingredients are needed to prepare Mushroom Almond and Cashew Curry.

Ingredients :
Button mushoom.- 200 gm
Tomato.                - 2
Onion.                   -1
Cumin seeds.         -1tsp
Bay leaf.                -1
Turmeric powder.  -1/4 tsp
Red chilly powder.-1tsp
Coriander powder.-1tsp
Garam masala.      -1tsp
Salt.                      - to taste
Butter.                   -2 tbsp
Oil.                        -2 tsp

For grinding Almond Cashew Onion Spice Paste: 
Almond / badam.-10
Cashew nuts.       -10
Onion.                 -1 finely chopped
Ginger.                - a small piece
Garlic.                 - 5
Cumin seeds.       -1tsp
Cloves.                 -3
Cardamom.          -3
Black pepper.      -6 corns
Oil.                      -1tbsp
Water.                  - as needed

Instructions:
1). Wash and clean button mushoom in fresh water. Drain water completely from button mushroom and chop the cleaned button mushrooms into halves. Heat 2 tsp oil in a wide bottom kadai and add the chopped mushroom pieces and saute them in oil for 2 minutes. Switch off the flame and keep aside the oil sauted mushroom pieces.

2). Heat 1tbsp oil in the wide bottom kadai and splutter cumin seeds. Add cloves, cardamom and black pepper corn into the kadai and saute well. Add chopped onion, chopped ginger, chopped garlic and fry in oil until onion turns translucent. Add soaked cashews, soaked and peeled almonds into the kadai. Saute well for a minute on low flame. Switch off the flame and allow the sauteed ingredients to cool.

3). Once cooled grind the sauteed ingredients together to a fine paste adding little water. Transfer the freshly ground almond cashew onion spice paste to a plate.

Method:
1). Heat 2 tbsp butter in the wide bottom kadai on medium flame.

2). Add bay leaf and cubed onion into the kadai and fry until onion becomes slight pinkish in colour.

3). Add freshly ground almond cashew onion spice paste into the kadai and fry in butter till the raw smell goes. Add little water and boil the ground paste on low flame.

4). Add chopped tomatoes into the kadai and saute well till the tomatoes become soft.

5). Add turmeric powder, red chilli powder, coriander powder, garam masala  and required salt into the kadai and mix well.

 6). Add oil sauted mushroom pieces into the kadai and mix well.

7). Cover and cook the mushroom pieces for 10 minutes and switch off the flame. Add crushed kasuri methi into the kadai and mix well.

8). Transfer the mushroom almond and cashew nut curry to a serving kadai.

Mushroom Almond and Cashew Curry is ready to serve hot with chapati, paratha or naan.  

Radish Kootu / Mullangi Kootu Curry

Radish kootu / Mullangi kootu curry is a thick gravy dish made with radish, carrot, peanut and split yellow moong dal. Radish Kootu /Mullangi Kootu Curry recipe is with step by step photos.

The following ingredients are needed to prepare Radish Kootu /Mullangi Kootu Curry.

Ingredients:
Radish.               -1
Carrot.                -1
Tomato.              -1
Moong dal.         -1/2 cup
Peanuts.              -1/4 cup
turmeric powder.-1/4 tsp
Water.                 -2 cups
Salt.                    -to taste

For grinding Coconut Masala Paste:
Grated coconut. -1/2 cup
Dry red chillies. -3
Coriander seeds.-1&1/2 tsp
Urad dal.            -2 tsp
Chana dal.          -2 tsp
Coconut oil.       -1tsp for roasting

For Seasoning:
Mustard seeds.-1tsp
Cumin seeds.  -1tsp
Dry red chilly.-1
Curry leaves.  -1sprig
Hing powder. -1tsp
Coconut oil.   -2 tbsp

Instructions:
1). Remove the outer skin of radish, cut and remove both the ends, wash and chop radish into small pieces. Remove the outer skin of carrot, wash and chop carrot into small pieces.Wash split yellow moongdal. Pressure cook split yellow moong dal along with chopped radish, chopped carrot, peanuts, turmeric powder, 1/2 tsp salt and 2 cup of water till soft. Transfer the cooked split yellow moong dal radish carrot peanut mixture along with cooked water to a bowl and keep aside.

2). Heat 1tsp coconut oil in a pan and roast urad dal, chana dal, dry red chillies and coriander seeds till dal changes to golden colour on medium flame. Keep aside the roasted ingredients to cool.

3). Once cooled grind the roasted ingredients along with grated coconut to a smooth paste adding little water. Keep aside the ground coconut masala paste.

Method:
1). Heat 2 tbsp coconut oil in a wide bottom pan and splutter mustard seeds and cumin seeds. Add broken dry red chilly halves, curry leaves and hing powder (asafoetida) into the pan and saute well in oil for a second.

2). Add finely chopped tomato into the pan and saute well till tomato becomes soft.

3). Add cooked split yellow moong dal radish carrot and peanuts mixture along with cooked water into the pan and mix well.

4). Add required water into the pan to adjust the consistency and mix well.Boil and cook the curry for 3 minutes on low flame and stir well in between.

5). Add ground coconut masala paste  and required salt into the pan and mix well.

6). Boil and cook the radish Kootu / mullangi kootu curry for few minutes.Mix the curry well and switch off the flame.

Transfer the radish kootu / mullangi kootu curry to a serving bowl.

Very tasty Radish Kootu /Mullangi Kootu Curry is ready to serve with rice. 

Soya Chunks Sukka

 Soya chunks sukka is a flavourful dry dish made with soya chunks adding onion, tomato and whole spices. Soya chunks sukka can be served as a starter and goes well as a side dish with chapati, roti, naan, rice etc.

 The following ingredients are needed to prepare Soya Chunks Sukka.

Ingredients:
Soya chunks.         -1 cup
Onion.                   -1
Tomato.                 -1
Green chilly.          -3 slit
Curry leaves.         -2 sprig
Turmeric powder.  -1/4 tsp
Red chilly powder. -1/2 tsp
Kashmiri chilly powder.-1tsp
Coriander powder.  -1tsp
Cumin powder.       -1/2 tsp
Garam masala.        -1/2 tsp
Cumin seeds.           -1tsp
Bay leaf.                  -1
Cinnamon stick.      -1 inch
Cloves.                    -4
Cardamom.              -1
Star anise.                 -2
Ginger garlic paste.  -1tbsp
Mint leaves chopped-1/4 cup
Coriander leaves.      -1/4 cup chopped
Salt.                           -to taste
Oil.                            -1tbsp

Instructions:-

Soak soya chunks in boiling water for 10 minutes. Drain the boiled water and squeeze the soaked soya chunks to remove the water completely from it. Slice onion lengthwise. Finely chop tomato, mint leaves and coriander leaves. Keep aside.

Method:
1). Heat 1tbsp oil in a wide bottom pan. Add bay leaf, cinnamon stick, cloves, cardamom, star anise into the pan and saute well.Splutter cumin seeds. Add slit green chilly and curry leaves into the pan and saute well.

2). Add onion slices and saute well till onion turns golden brown. Add ginger garlic paste and saute well until raw smell goes.

3). Add turmeric powder, red chilly powder, Kashmiri red chilly powder, coriander powder, cumin powder and garam masala into the pan and mix well.

4). Add finely chopped tomato into the pan and saute well till stomato becomes soft and mushy.

5). Add squeezed soya chunks into the pan and mix well. Add required salt. Sprinkle some water and mix everything on low flame. Add finely chopped coriander leaves and mix well. Switch off the flame.

Soya Chunks Sukka is ready to serve as a starter or can be served with chapati, naan or rice.

Strawberry Milkshake

Strawberry milkshake is a creamy and refreshing health drink made with strawberry,.milk, ice cream and sugar.The following ingredients are needed to prepare Strawberry Milkshake.

Ingredients:
Strawberry slices.-2 cups
Milk.                    -1 cup chilled
Vanilla ice cream.-3 scoops
Sugar.                   -2 tbsp

Method:
1). In a blender add chopped strawberry slices and sugar and blend together for 2 minutes until the strawberry slices  become a smooth paste.

2). Add vanilla ice cream and chilled milk into the blender and blend it again for 2 minutes and mix together all the ingredients in the blender to get a creamy texture.

3). Pour the strawberry milkshake into the serving glasses and garnish with a fresh strawberry on the top of the serving glass.

Strawberry Milkshake is ready to serve chilled.