Hithkidabele Saaru

Ingredients:

Hithkidabele: 2 cups

Onion(medium): 1/2  to grind + 1/2 oggarane

Oil: 1 tbspn

Butter: 2 tbspn

Mustard seeds: 1/4 tspn

Curry leaves: 5-6

Salt to taste

Ingredients to grind:

Masala 1:

Onion: 1/2 ( fry)

Turmeric Powder: 1/4 tspn

Chilli Powder: 1 tbspn or according to taste

Coriander Powder: 1 tbspn

Masala 2 : 

Coconut: 1/4 cup

Cinnamon:  1'' piece

Cloves: 3-4

Poppy seeds:  1 tspn

Hurigadle: 1 tbspn

Ginger: 1/2 '' piece

Method:

1.  Grind the ingredients of masala 1 and 2 seperately. keep them aside.

2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.

3. Add butter  and  masala 1 . fry till raw smell disappears.

4. Add enough water and cook bele partially.

5. Now add  masala 2 and boil for few mins.

6. Serve hot with rice,  chapathi or dosa.

Kidney Beans and Palak Curry

Ingredients:
                      Kidney Beans: 1 cup 
                      Palak leaves/ spinach: 2 cups chopped
                      Tomato: 2 chopped
                      Garlic: 2-3 cloves lightly crushed
                      Ginger: 1/2 '' piece grated
                      Turmeric Powder: Pinch
                      Coriander Powder: 1 tspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder; 1/4 tspn (Optional)
                      Chilli Powder: 1/2 tspn or according to taste
                      Oil: 1 tbspn
                      Cumin Seeds: 1/4 tspn
                      Curry leaves: 3-4
                      Asafoetida: Pinch
                      Salt to taste
               
Method:
                1. Pressure cook kidney beans until soft. 
                2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.
                3. Add chopped tomato and Palak leaves. Saute for few mins.
                4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.
                5. Add this mixture to pressure cooked kidney beans.
                6. Boil for few mins.
                7. Serve hot with Rice or Chapathi.
                
                
                
                

Sabsige Soppu Saaru/ Dill dal

Ingredients:
                    Toor dal: 1 cup
                    Sabsige Soppu/ Dill Leaves: 1 cup chopped
                    Turmeric Powder: Pinch
                    Cumin seeds: 1 tspn
                    Coriander seeds/ Dhania: 1 tspn
                    Garlic cloves: 3 for grinding + 1 chopped for seasoning
                    Coconut Powder: 1 tbspn
                    Green chilli: 1-2
                    Lemon Juice: 1/2 tspn
                    Oil: 1 tspn
                    Mustard seeds: 1/4 tspn
                    Asafoetida(hing): Pinch
                    Curry Leaves: 4-5
                    Salt to taste


Method:
               1. Pressure cook toor dal using enough water.
               2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
               3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
               4. Now add grinded paste and cook until raw smell disappears.
               5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
               6. Add lemon juice and mix well.
               7. Serve with rice or chapathi.
                   
  Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.    

Chole/ Channa Masala

Ingredients:
                       Chickpeas/ Garbanzo Beans: 2 cups
                       Onion: 1 (medium)
                       Tomato: 3
                       Coriander Powder: 1 tbspn
                       Cumin(Jeera) Powder:  1 tspn
                       Amchoor Powder: 1 tspn
                       Turmeric Powder: Pinch
                       Ginger: 1'' piece + extra for seasoning
                       Garlic: 4-5 cloves
                       Green chilli: 1 chopped
                       Bay Leaf: 1
                       Cinnamon: 1'' piece
                       Cloves: 3-4
                       Tea Bags: 2
                       Oil: 2 tbspn
                       Butter or Ghee: 2 tbspn
                       Salt to taste


Method:
                 1.  Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
                 2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
                 3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
                 4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
                 5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
                 6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
                 7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
                 8. Serve with Roti, Naan, Chapathi or Rice.
                 

Aloo Palak- Type 1

Ingredients:
                       Potato: 2 (Peeled and cubed)
                       Spinach/Palak: 1/2 bunch
                       Tomato: 1
                       Onion(small): 1/2 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Coriander Powder: 1/2 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin powder: 1/4 tspn
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Cumin(Jeera): 1/4 tspn
                       Oil: 1 tbspn
                       Salt to taste
                     

Method:
                1. Make a paste of tomato and palak seperately. Keep it aside.
                2.  Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
                3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
                4. Now add palak/spinach paste, salt and potato. cook until done.
                5. Serve with Roti, Naan or chapathi
                       

Badanekai Gojju

Ingredients:
                       Brinjal: 4-5 ( Cut it lengthwise)
                       Peas: 1 handful (Optional)
                       Kasuri Methi: 2 tbspn
                       Onion(small): 1 chopped
                       Ginger: 1 tspn grated
                       Chilli Powder: 1/2 tspn or according to your taste
                       Turmeric Powder: Pinch
                       Garam Masala: 1/2 tspn
                       Besan Flour: 2 tbspn
                       Amchoor Powder: 1/4 tspn
                       Green chilli: 1 cut it lengthwise
                       Tomato: 1 chopped
                       Water: 1/4 cup
                       Oil: 2 tbspn
                       Cumin(Jeera): 1/4 tspn
                       Curry leaves: 4-5
                       Salt to taste
                       Coriander leaves to garnish

Method:
                  1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
                  2. Add brinjal, salt and fry until half cooked.
                  3. Now add tomato and fry.
                  4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
                  5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
                  6. Garnish with coriander leaves.
                  7. Serve with Roti or Chapathi
                      

Radish in yoghurt sauce

Ingredients:
                       Yoghurt/Curd: 2-3 cups (well beaten)
                       Radish(big): 1 (grated)
                       Onion(small): 1 chopped
                       Oil: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Cumin(Jeera): Pinch
                       Curry Leaves: 4-5
                       Asafoetida: Pinch
                       Salt to taste

To Grind:
                   Coconut Powder: 3-4 tbspn
                   Garlic: 3-4 cloves
                   Poppy seeds(gasagase): 1 tbspn (Roasted)
                   Coriander leaves: 4-5 strands
                   Green chilli: 1-2 or according to taste
                   Dhalia split (Hurigadle):1 tbspn

Method:
                1. Grind the Ingredients listed above to a smooth paste.
                2.  Add this paste to yoghurt and mix well.
                3. Add grated radish.
                4. Heat oil in a pan, add mustard seeds, cumin, curry leaves, asafoetida and onion. Saute for 2-3 mins.
                5. Allow it to cool.
                6. Add this tempering to yoghurt sauce and mix well.
                7. Serve as a side dish or with rice.
          
                      
                   

Egg Curry

Ingredients:
                        Eggs: 4-5 (boiled)
                        Potato: 1-2 (Optional)
                        Oil: 2 tbspn
                        Mustard seeds: 1/4 tspn
                        Curry Leaves: 4-5


Ingredients to Grind:
                                      Onion(small): 3/4
                                      Tomato:1
                                      Garlic: 3-4 cloves
                                      Ginger: 1/2 '' piece
                                      Turmeric Powder: Pinch
                                      Chilli Powder: 1 tspn or according to taste
                                      Coriander seeds: 2 tbspn
                                      Cumin(jeera): 1 tspn
                                      Black Pepper: 10
                                      Coconut Powder: 1/2 cup
                                      Cinnamon: 1'' piece
                                      Cloves: 2-3
                                      Cardamom: 2
                                      Poppy seeds(gasagase): 1 tspn
                                      Coriander leaves: 4-5 strands
                    
  Method: 
                    1. Dry roast coriander seeds, cumin, Poppy seeds(gasagase), black pepper, cinnamon and cloves.
                    2. Grind the ingredients listed above to a smooth paste using little water.
                   3. Heat oil in a Pan, add mustard seeds and curry leaves. Add grinded paste, turmeric powder and salt. Add chopped potato and cook until done.
                   4. Add boiled eggs and cook for 2 mins.
                   5. Garnish with coriander leaves.

Fish Curry

Ingredients:
                       Fish: 6-7 pieces( I used Tilapia)
                       Onion(medium): 1
                       Coriander seeds: 2tbspn
                       Cumin seeds: 1 tbspn
                       Mustard seeds: 1/4 tspn
                       Menthya(Methi seeds): 1/4 tspn
                       Black Peppercorns: 15
                       Byadagi: 2 ( Optional)
                       Chilli Powder: 1 tspn or according to taste
                       Tamarind: lemon size ball (Extract liquid) + extra for grinding
                       Turmeric: 1/2 tspn
                       Coconut Powder: 1/4 cup
                       Garlic: 4-5 cloves
                       Ginger: 1'' piece
                       Oil: 2 tbspn
                       Coriander Leaves: 5-6 strands
                       Salt to taste

Method:
                1. Take a bowl and add tamarind extract, turmeric, chilli powder and salt. Mix well. Apply this to Fish fillets and marinate for an hour.
                2. Dry Roast Coriander seeds, Cumin seeds, black pepper, byadagi, Menthya and Mustard seeds seperately.
                3. Grind together coconut, garlic, ginger, 1/2 onion, coriander leaves along with dry roasted ingredients. keep it aside.
                4. Heat oil in a pan, add remaining chopped onion, salt, curry leaves and fry until onion turns golden brown.
                5. Add grinded masala and fry for a while. Add 1 cup water for a thick gravy. Boil for 5 mins.
                6. Add marinated fish fillets.Reduce the flame. Simmer for 10 -15 mins. Do not stir in between as it will break into pieces.
               7. Serve with Rice or Akki Roti or Chapathi.

NOTE: This curry tastes better when served after couple of hrs of cooking.
               

Mutton Curry

Ingredients:
                       Mutton: 1 kg
                       Onion(large): 1 ( chopped)
                       Coriander Powder: 2 tbspn
                       Chilli Powder: 1 tbspn or according to taste
                       Cumin Powder: 1 tbspn
                       Black Peppercorns: 20
                       Cumin seeds(Jeera): 1 tbspn
                       Turmeric Powder: 1/4 tspn
                       Lemon Juice: 2 tbspn
                       Ginger-Garlic Paste: 2 tbspn
                       Curry Leaves: 4-5 
                       Green chilli: 2-3 (cut it lengthwise)
                       Mint Leaves: 1 handful (chopped)
                       Coriander Leaves: 7-8 strands (chopped)
                       Garlic : 4 cloves
                       Cinnamon: 2'' piece
                       Bay leaf: 1
                       Cloves: 3-4
                       Oil: 3 tbspn
                       Butter: 3 tbspn
                       Salt to taste
                       
  Method:
                  1. Heat oil in a pressure cooker, add bay leaf, cinnamon and  cloves.
                  2. Add onion, curry leaves, ginger-garlic paste, salt and turmeric powder. Saute for a min.
                  3. Add mint leaves and fry for a min.
                  4. Now add chopped Mutton and 3 cups of water. Close the lid and pressure cook until Mutton is cooked.
                  5. Crush cumin seeds, peppercorns and garlic in a pestle. Keep it aside.
                  6. Heat butter in a pan, add crushed cumin, black peppercorns and garlic mixture. Fry for 10 sec.
                   7. Now add coriander powder, cumin powder and chilli powder. fry for 15 sec.
                   8. Add this mixture to Mutton and stir well.
                   9. Cook for 10 mins. Adjust salt. Switch off the flame.
                 10. Add lemon juice and stir well.
                 11. Garnish with coriander leaves.
                 12. Serve with Roti or Rice.
           
     
                       

Chickpeas and Aloo Curry

Ingredients:
                       Chickpeas: 2 cups
                       Potato: 2 (Peeled and chopped into 1'' piece)
                       Onion( medium): 1 ( chopped)
                       Tomato: 2
                       Turmeric Powder: pinch
                       Chilli Powder: 1/2 tspn or according to taste
                       Coconut Powder: 1/2 cup
                       Coriander Leaves: 5-6 strands
                       
To Dry Roast:
                         Coriander seeds: 2 tbspn
                         Cumin seeds: 1 tbspn
                         Black Peppercorns: 1 tspn
                         Poppy seeds(gasagase): 1 tspn
                         Cinnamon: 2'' piece
                         Cardamom: 2
                         Cloves: 3-4
                   
 Method: 
                 1. Soak Chickpeas for 4-5 hrs or overnight.
                 2. Roast the ingredients listed for dry roast one by one. keep it aside.
                 3. Grind together roasted ingredients, coconut powder, chilli powder, tomato, 1/2 onion, coriander leaves using enough water. Keep it aside.
                 4. Heat oil in a Pressure cooker, add chopped onion, salt and turmeric powder. Saute for a min.
                 5. Add  grinded masala and fry for 2 mins.
                 6. Add chopped potato and chickpeas. Add 1 cup water and adjust the consistency. check for salt. Close the lid and cook for 1 whistle.
                 7. Serve with Roti, Puri or Rice.
          


                     
                                                         

Mushroom Curry

Ingredients:
                        Mushroom: 1 pack ( roughly chopped)
                        Potato: 2 ( chopped into cubes) optional
                        Onion(small): 1 (chopped)
                        Tomato: 2
                        Garlic: 4-5 cloves
                        Coriander seeds: 2-3 tbspn
                        Cumin(Jeera): 1/2 tbspn
                        Black Pepper: 1 tspn
                        Chilli Powder: 1 tspn or according to taste
                        Turmeric Powder: 1/2 tspn
                        Coriander leaves: 5-6 strands
                        Coconut Powder: 3/4 cup
                        Fennel seeds: 1/4 tspn
                        Garam Masala: 1/4 tspn
                        Salt to taste
 Method:
                  1. Dry roast coriander seeds, cumin seeds and  black pepper.
                  2. In the same pan, add a tspn of oil and fry onion until light brown in color. Add turmeric powder and fry.
                 3. In a blender, add roasted ingredients, onion, tomatoes, garlic, coriander leaves, coconut powder, fennel seeds and chilli powder. Grind it to a fine paste.          
                4. Heat oil in a pan, add mushrooms and potato. Fry for 2 mins.
                5. Add the grinded masala, salt. Add water if required.
                6. Cook until done.
                7. Serve with Roti or Rice.

Dal Makhani

Ingredients:
                       whole urad dal: 1 cup
                       Kidney Beans: 1/4 cup
                       Ginger-Garlic Paste: 1 1/2 tbspn
                       Tomato: 2
                       Coriander Powder: 1/2 tbspn
                       Red chilli Powder: 1/2 tbspn or according to your taste
                       Turmeric Powder: 1/4 tspn
                       Garam Masala: 1/4 tspn
                       Butter: 1/4 stick
                       Oil: 3-4 tbspn
                       Cumin(jeera): 1/2 tspn
                       Cinnamon: 1'' piece
                       Bay leaf: 1
                       Cloves: 2-3

Method:       
                1. Soak Whole urad dal and kidney beans for about 4-5 hrs. Drain out the water. Pressure cook dal for 2 whistles or until done with 4-5 cups of water.
              2. Make a puree out of tomato and keep it aside.
              3. Heat oil in a pan, add bay leaf, cinnamon, cloves and cumin.
              4. Add ginger-garlic paste and fry until raw smell disappears.
              5. Now add tomato puree and cook for 3-4 mins.
              6. Add coriander powder, chilli powder and turmeric powder.
              7. Add butter and close the lid. Cook for 2 mins.
              8. Add cooked dal mixture. cook on low heat.
              9. Add garam masala.
             10. Serve with Roti, Naan or Rice.

Note:
           This dal tastes good when done in slow cooker.

Chicken Curry from Vahchef

Ingredients:
                       Chicken: 2 kg
                       Poppy seeds(gasagase): 3-4 tbspn
                       Coconut Powder: 1 cup
                       Onion(small): 1 (chopped)
                       Red chilli Powder: 1 tbspn or according to your taste
                       Turmeric Powder: 1/2 tspn
                       Coriander Powder: 1 tbspn
                       Curry leaves: 5-6 
                       Ginger-Garlic Paste: 2 tbspn
                       Cumin seeds: 1/4 tspn
                       Black Peppercorns: 10
                       Cinnamon: 2'' piece
                       Cloves: 3-4
                       Cardomom: 2
                       Oil: 4-5 tbspn
                       Salt to taste
                       Coriander leaves to garnish


Method:
                1. Dry roast Poppy seeds and Coconut Powder. Grind it together using enough water. keep it aside.
                2. Heat oil in a heavy bottomed pan, add cinnamon, cloves, cardomom and cumin(jeera).
                3. Add onion, ginger-garlic paste, curry leaves, salt and turmeric. Fry until onion turns light brown in color.
                4. Now add poppy seeds-coconut paste. Add 1 cup of water and cook for 2 mins.
                5. Add coriander powder and  chilli powder. Mix well.
                6. Now add chicken and cook on medium heat until done.
                7. Crush the black peppercorns and add it to chicken curry.
                8. Garnish with coriander leaves.
                9. Serve with Rice or Roti. 

Sprouted Moong Curry

Ingredients:
                      Sprouted Moong: 3-4 cups
                      Onion(medium): 1 chopped
                      Tomato: 2 chopped
                      Garlic: 3-4 cloves
                      Ginger: 1'' piece
                      Coconut Powder: 1 cup
                      Coriander seeds: 2tbspn
                      Black Peppercorns: 10
                      Fenugreek seeds: 1/4 tspn
                      Cumin seeds(Jeera): 1/2 tspn
                      Turmeric Powder: 1/2 tspn
                      Red Chilli: 4-5 or according to taste
                      Dalia(Hurigadale): 1 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Coriander leaves to garnish
                      Asafoetida(hing): pinch
                      Curry Leaves: 1 sprig
                      Potato: 1 chopped into cubes (Optional)
                      Brinjal: 1 chopped (Optional)
                      Salt to taste
  
Method:
                1.  Heat a tspn of oil on medium heat. Add mustard seeds, fenugreek seeds, peppercorns and coriander seeds. Fry for until spices gives out a nice aroma.
                2. Add Red chilli and coconut powder. Fry for a min. Put it in a blender and keep it aside.
                3. In the same pan, heat remaining oil and add cumin(jeera), turmeric, asafoetida, garlic and onion. Saute for 2 mins. Add this to blender along with ginger and dalia (hurigadale) and grind it together using enough water to a smooth paste.
               4. In a pressure cooker, add sprouted moong, potato, brinjal, curry leaves, tomato, coconut-onion paste and salt. Mix well.
                5. Add enough water and adjust the consistency.     
                6. Pressure cook for 1 whistle. Allow it to cool.
                7. Garnish with coriander leaves.
                8. Serve with Rice or Roti.