86. Dill Brinjal Curry (Dill Egg plant Curry)

Source:http://www.quickindiancooking.com/2013/10/07/big-dill/
Final Outcome: Simple and tasty!

        I loved this recipe as soon as I read it. All the ingredients were at home. Hence I quickly tried this simple curry. This post has the worst photo anyone can click. My excuse is that I was very hungry and my toddler was very cranky that day. Trust me, do not go by the picture.... try this recipe.

Recipe:
Ingredients:
Dill (shepu): 1 big bunch cleaned and chopped
Brinjal/ Egg plants: 4-5 Sliced length wise
Garlic: 3-4 cloves chopped
Mustard seeds:1/2 tsp
Cumin seeds: 1/2 tsp
Asafoetida: a pinch
Red Chili powder: 1 tsp
Salt
Oil: 1tbsp

Method:
1. Heat oil in a pan.Add Mustard seeds. When the seeds begin to splutter add cumin seeds, asafoetida and garlic.
2. Add Brinjals, turmeric powder and chili powder. Add a splash of water. Cover and cook till they are almost done.
3. Add dill to the soft brinjals. Add salt and cook till dill is cooked and Brinjals are wrinkled. 
Serve hot.

69. Mixed Veg Pasta Curry

Final Outcome: Good!

        This curry is a twist to boring regular vegetables. Kids will love it!

Recipe:
Ingredients:
Carrots: 3 finely chopped
Onion:1 chopped
Matar/Peas: 1 cup
Tomato: 1 chopped
Capsicum: 1 chopped
Beans: 7-8 chopped
Ginger-Garlic paste: 1 tsp
Garam masala: 1 tsp
Pasta Sauce (Any Brand):2 tbsp
Salt to taste
Oil 1 tbsp

Method:
1. Heat oil in a pan. Add onion and fry till it turns golden brown.Add Ginger- Garlic paste and fry for about a min.
2. Add Carrots and beans. add a little water and cook covered till almost done. Add Capsicum, Tomatoes, garam masala and salt . cover and cook till all the vegetables are done.
3. Add pasta sauce mix well and let it simmer for about 5 mins.
Serve hot.

66. Veg Kadhai

Final Outcome: Restaurant like taste, Fantastic!!!

        I can rate this as one of my most loved recipes. Most home chefs will agree that getting the restaurant like taste is a huge achievement. This recipe is from a cook book with some changes. Don't let the list of ingredients scare you. It is quiet simple actually.

Recipe:
Ingredients:
Cauliflower: 1/2 cup Large florets
Beans: 8-10 cut into 1/2 inch long pieces
Matar: 1/2 cup
Carrots : 2 large cut into large pieces
Capsicum: 2 small, cut into large pieces
Onion: 2 chopped
Tomatoes: 2 roughly chopped
Fresh coriander for garnish
Oil: 1 tbsp
Salt to taste

Masala:
Coriander seeds: 1/2 tbsp
Cumin seeds: 1 tsp
Red chili: 1
Ginger: 1/2 inch piece

Additional masala:
Garam Masala: 1 tsp
Tumeric powder: a pinch

Method:
1. Grind all the ingredients listed under 'Masala' to a paste (coriander seeds, cumin seeds, Red chili and ginger).
2. Heat oil in a pan and add onion and cook till it turns golden brown. When it is almost done add Masala from step 1. let it cook till fragrant (about half a min).
3. Add Carrots, Cauliflower and beans and let it cook covered till its almost done. Add matar, capsicum and tomatoes. Cook till all the vegetables are done. 
4. Add Turmeric powder, Garam masala, salt and cook till the curry is dry.
5. Serve garnished with coriander.

That is my brand new, beautiful kadhai:-)

62. Tondla - Batata and Soya Nuggets Bhaji (Ivy Gourd- Soya nuggets Curry)

Final: Very tasty!

        I am sure many people who cook everyday at home will agree that sometimes it gets boring to eat food cooked in the same way every day. So I decided to have a little fun. I began cooking with 2 ingredients: Ivy Gourd and Potato and began adding different ingredients as I went along. Surprisingly the curry was delicious. Most of the ingredients were unmeasured, but I will try my best to give exact measurements.

Recipe:
Ingredients:
Ivy Gourd/ Tondli: 250 gms cut lengthwise
Potato: 1 medium. Chopped medium
Tomato: 2 chopped
Onion: 1 chopped
Soya nuggets: 1/2 cup: soaked in salted warm water for 20 mins
Garam masala: 1 tsp
Coriander powder: 1 tsp
Red chili powder: 1 tsp
Mustard seeds
Salt
Oil: 1tbsp
Fresh coriander for garnish

Method:
1. In a pan heat oil. Add mustard seeds. Once they begin to splutter add onion and fry till golden. Add tomatoes and fry till the begin leaving oil. Take off heat and grind into a fine paste.
2. In a pan add a little oil and add Tondli and Potato. Add a splash of water and cook covered till they are soft.
3. Add the paste from step 1 to Tondli - Potato. Add Soaked soya nuggets, Garam masala, Coriander powder, red chili powder, and salt.
4. Cook uncovered for 4-5 mins so that the vegetables soak the masala. Garnish with fresh coriander and serve hot.

58. Ambadi bhaji

Final Outcome: Good

        This leafy veggi has a sour taste so it needs a lot of jaggery to sweeten it. There are a lot of ways to cook it. I have cooked it in a typical kannadiga style. It is not easily available here, hence I had never prepared it earlier.

Recipe:
Ingredients:
Ambadi: 1 bunch washed and chopped
Chana dal: 1 tbsp
Rice: 2 tsp
Raw groundnut: 2tsp
Jaggery: 2 tbsp
Oil
Asafoetida: a pinch
Turmeric: a pinch
Mustard: 1 tsp
Garlic cloves: 5-6
Salt to taste
Red chilies : 2 

Method:
1.Soak Chana Dal, Rice and Raw groundnuts in a cup of water for about 30 mins.
2. In a pressure pan add Chopped Ambadi, and soaked items from step 1. Add 2 cups of water and pressure cook for 2 whistles.
3. After the pressure is released pour out the excess water to reduce its sourness. 
4. Heat oil in a pan. Add mustard. When it begins to splutter add asafoetida, red chilies, garlic cloves and turmeric. Add this seasoning to the cooked curry.
5. Place the pressure pan on heat. Add Jaggery and salt. Bring it to a boil and take off heat. Serve hot.

48. Paneer Snake Guard Curry ( Paneer-Padwal Kurma)

Final Outcome: 

Recipe:
Ingredients:
Padwal (Snake Gourd).. ~250 gm.
Paneer - ~ 100 gms
Potato  - 1
Tomatoes - 3
Green Chili - 1
Ginger - one big piece
Oil
Cumin seeds (1/2 spoon)
Hing
Turmeric (~ 3/4 spoon)
Coriander powder  ( ~ 1 spoon)
Garam masala (~ 1/2 spoon or less)
Red chili powder ( ~ 1/4 spoon)
Freshly chopped coriander
Salt

Method:
1. Grind chopped tomatoes (big pieces), 1 green chili and a big piece of ginger (cut into 2-3 pieces). Keep this tomato paste aside.
2. Cut paneer into cubes, potato (medium) and snake gourd (peeled and finely chopped),
3. Heat some oil in a pan on a low flame. Add Potatoes to the pan. Cook/ fry the potatoes until they are about 80% cooked.
4. Add cumin seeds, after they splutter add hing , turmeric.
5. Add paneer and cook it for about 2-3 minutes.  Add the tomato paste made earlier, stir the mixture well.  Add coriander powder , red chili powder and stir the mixture. Add salt as per the taste
6. Boil the mixture for about 2 minutes. Add snake gourd, stir the mixture well. 
7. Snake guard typically takes long time to cook. Cover and cook for about 5-8 minutes on a low flame. Stir the curry intermittently.
8. Now add finely chopped coriander leaves and garam masala and stir the mixture well.
9. Cook for another few minutes until the snake guard is cooked well.
10. Add a little more coriander and serve.

47. Asamee Baingan

Final Outcome: Good and different

        My colleague gave me this recipe. She loves to cook and try different cuisines. I hope to learn many more recipes from her:-)

Recipe:
Ingredients:
Small Brinjal/Egg plant: 8-10. Make 2 cuts at the base but do not chop them completely (they should remain whole).
Onion: 3 finely chopped
Tomato: 2 pureed
Curd: ~ 1 cup
Ginger-Garlic paste: 1 tsp
Chili powder: 1 tsp
Coriander powder: 2 tsp
Cumin powder: 1 tsp
Turmeric powder: 1 tsp
Garam Masala: 1 tsp
Fresh coriander
Salt
Oil:1 tbsp

Method:
1. Add cumin powder, coriander powder, turmeric powder and Chile powder to curd. Mix well. Soak  Egg plants (which have 2 cuts at the base ) into the curd and leave for 1/2 hr.
2. In a pan heat oil. Add chopped onion to it and fry till its well done. Add Ginger-garlic paste and saute till fragrant. Add tomato puree and salt to it and cook till it is done.
3. Remove egg plants from curd and add them to the gravy. Add a little water if necessary.Cook covered till they are done.
4. Once the egg plants are completely cooked , add garam masala and curd (in which egg plants were soaked). Cook for a few mins and take off heat. Serve garnished with fresh coriander.

44. Paneer Masala

Final Outcome: Good

Recipe:
Ingredients:
Paneer: ~ 250 gms cubes(I used home made paneer so i don't know exactly how much it was:-))
Onions: 2 chopped
Tomato: 1 chopped
Ginger garlic paste
Garam masala: 2 tsp
Coriander powder: 1 tsp
Fresh coriander : 1 tbsp chopped
Fresh cream: 2 tsp
Salt
Red Chili powder: 1 tsp
Oil

Method:
1. Chop paneer into about 1 inch cubes. Shallow fry them till they turn golden brown from all sides. Set aside.
2. In a pan add oil. Add onions and fry till they turn golden brown. Add Ginger garlic paste and fry till fragrant. Add tomato and cook till it turns mushy. Add  half of fresh coriander and garam masala. cook for another 2-3 mins and take off from heat.
3. Once the above mixture cools grind it into a fine paste. Transfer the paste back into the pan. Add 1/2 cup water and bring it to a boil.
4. Add salt, Coriander powder and red Chile powder. Mix well. Add paneer cubes and cook for 1-2 mins.
Take off from heat and serve topped with fresh coriander and fresh cream.

34. Crunchy Peanut Butter & Bhindi Masala

Source: Online searches
Final Outcome: Nice!

        Normally I do not write a lengthy monologue. However this post is going to be an exception. The reason as to why I do not write lengthy monologues is given at the end of this post.
        Okay getting back to the confusing title, they are 2 separate recipes but I am counting it as one. I made Bhindi Masala 2 days ago, but did not post it as my family did not consider this recipe a very innovative and worthy of recognition. I have SPOILT my family!!!. Now to appear on this blog the recipe has to be very good, innovative, tasty etc. Hence nobody (read my husband) bothered to take a picture of the Bhindi:-). 
        I began cooking  about 6 years ago (I was lucky that my mom never pushed me into kitchen and allowed me to concentrate on education. I began cooking only after I was married). Had I made this 6 years back it would have been a favourite. Nevertheless it is a new recipe that I tried. Hence I am combining it with Peanut butter and posting it. These two will be counted as one. Now I have to deal with my family who has got used to new and tasty treats every other day. I never imagined my resolution and blog will have such a side effect :-).
        Peanut Butter: my husband loves it and he missed it in India. So we decided to google the recipe.  I cannot believe its so simple. On a trial basis we made a very small quantity now but will make it again in a larger quantity. Sharing both the recipes here:

Recipe: Crunchy Peanut Butter  
Ingredients:
Handful of peanuts
Oil: 1-2 table spoon (preferably groundnut oil)
Salt: a pinch/ as per your taste
Honey: ~1 table spoon

Method:
1.Coarse grind about 30% of the peanuts , put them aside. These will make the 'crunchy' part of the peanut butter.
2.Fine grind remaining  peanuts. Add salt, honey and oil.
3.Grind again into a fine paste. You may need to add a little more oil and honey to this if the paste appears too dry. 
4. Mix in crunchy peanuts from step 1. Crunchy Peanut butter is ready!

Recipe: Bhindi Masala  
Ingredients:
Bhindi (lady's finger)chopped bite size: 1/2 kg
Onions chopped: 2
Tomato chopped: 1
Ginger Garlic paste: 1/2 tsp
Green chillies: 2-3
Amchoor powder: 1/2 tsp
Garam masala: 1/2 tsp
Dhaniya poweder (coriander powder): 1/2 tsp
Kasoori methi : 1/4 tsp
Fresh coriander to garnish
Oil: 1+1 tbsp
Salt to taste

Method:
1. Heat 1 tbsp of oil in a pan. Add chopped bhindi to it. Cook uncovered for about 5-7 mins till its tender. Add amchur powder to the bhindi and mix. This avoids bhindi from getting sticky. Cook bhindi for a few more mins.
2. Heat 1 tbsp in a pan. Add green chilies and onion and fry till its golden. Add ginger garlic paste and fry till its fragrant. Add chopped tomato. Cook till the tomato is tender and becomes pulpy.
3. Add Garm masala powder, Dhaniya powder and salt  to the cooked onion- tomato gravy.
4. Add cooked bhindi to the above masala and mix well. Keep it on a low heat for 4-5 mins. Add Kasuri methi and mix. Take off from heat and serve with fresh coriander.

        Wow a lengthy post! I think that the reader may be interested in reading the recipe more than my monologue hence I don't write long posts. I add my own little snippets at the end. I have never been a lengthy writer ( I scored well in exams where I was expected to solve problems or multiple choice question formats but not so much in theoretical papers. I think examiners considered me lazy:-)).


        

27. Shahi Paneer

Source: http://sanjeevkapoor.com/Shahi-Paneer-FoodFood.aspx
Final outcome: Mogambo khush hua :-)

        It really is shahi (royal)! The amount of butter and cream that goes into it makes it royal. Below is the recipe for my reference (it contains some minor changes)

Recipe:
Ingredients:
Onions chopped- 1 large
Tomatoes chopped- 2 large
Cashew nuts- 10-12
Paneer cubes- 200 gms
Coriander powder- 1 tbsp
Garam masala- 1 tsp
Turmeric- 1tsp
Cream(Amul heavy cream)- 1/2 to 3/4th cup
Butter- 1 tbsp
Oil
Kasuri methi- 1 tsp
Salt

Method:
1. Heat oil add onions and cashew nuts. After onions turn translucent add tomatoes and cook till they are done. Add Coriander powder, salt and garam masala. Let it cool and then grind into a fine paste.(add water if necessary).
2. To the above mixture add butter , turmeric powder and cook for about 8-10 mins.
3. Add Paneer and Cream and cook for a few mins.
4. Add kasuri methi and mix well.

25. Cabbage Curry

Source: Friend's lunch box
Final Outcome: Good. Best of all cabbage curries I had so far.

        Cabbage is not a very well liked curry in our house. Hence I wanted to try a different version. And this one worked! I had seen this curry in a friend's lunch box. It is south Indian curry but I don't know the exact region.

Recipe:
Ingredients
Cabbage: Finely chopped- 300-400 gms
Moong Dal: 3 table spoons. washed and soaked
Urad dal: 1 table spoon washed
Curry leaves: 10-12
Green Chili- 1 or 2 chopped
Ginger grated: 1/2 tsp 
Grated coconut: 2 table spoons
Turmeric: 1/2 tsp
Oil
Mustard seeds 
Salt to taste

Method:
Heat Oil in a pan. Add a pinch of mustard seeds.
Add Urad dal. After it turns golden add curry leaves, green Chile, ginger,moong dal and cabbage. 
After about 5 mins add turmeric, salt and coconut.
Keep stirring and cook till done.

         
        Here is a joke that I had read some time back: When I was a kid we always had 2 things on the menu- Take it or leave it:-).
I always remember this joke whenever I meet picky eaters.

24. Dudhi Paneer Ka Sukha Salan

Source: http://sanjeevkapoor.com/doodhi-paneer-ka-sukha-salan.aspx
Final Outcome: I liked it, others not so much.

        It contains a lot of ingredients so I had to make some preparations the previous night. With ground work done I had no problem finishing this curry in the morning.

Dear Sanjeev Kapoor, If you ever read this can you please tell me how do you get such lovely colours in your dishes??? I followed instructions to the dot. Yet ended up with a brown colour curry! Tasty but brown:-( 

        Although not a difficult dish, it requires a little more effort than normal. I liked it but not everyone was a fan.

12. Gobhi Matar

Source: Sanjeev Kapoor (Book)
Final Outcome: Good

    I prepared this curry a couple of weeks ago but forgot to update it in blog. Oh and I also forgot to take a picture:-(.
    I have cooked Gobhi Matar before, but Sanjeev Kapoor's book gives a very different recipe. It was good.

P.S: I am big fan of Sanjeev Kapoor's book Dals and Kadhis. If anyone wants to try, it is worth purchasing.

9. Palak Curry/ Soup

 Source: self
 Final Outcome: Excellent

     This was an accidental recipe. So far all my recipes were pre-planned.
     I began making my usual 'palak patal bhaji' and ended up adding ingredients not required for the recipe and making changes. It turned out very well! It can be a curry or can be had as a soup by making minor changes.

Recipe:
Step 1: Seasoning: Oil, Red Chili, 2 cloves garlic, little hing.
Step 2: Add palak puree to the seasoning. Add ' amsul' (I don't know what it is called in English). Little sugar, and salt.
Step 3: Add Besan after the puree begins boiling.

Another method of preparing is by  excluding garlic and Amsul. Add curd before serving.

7. Majjige Huli (sour curd saar)

Source: A friend (Thanks Vidya)
Final Outcome: Added to the list of favourites in my family.

     This is Havyaka (dakshin Kannada) style of cooking. Vidya has shared with me lot of sambar and saar recipes (These are genuine homemade masala recipes and not the ones using MTR masala :-)) I have tried all types of sambar - bhindi, ash gourd, egg plant, tomato saar etc. But this huli is totally different and very simple. Thank you Vidya, we have loved all the recipes.
Sharing the recipe for Majjige Huli here:

Ingredients:( for 3 ppl)
- 1 spoon dhaniya
- 1 spoon chana daal
- 1 small cup grated coconut
- 1 or 2 Green chillies
- 1/4 kg ash gourd (also called kohala) or 2 cucumbers
- Curd or butter milk 2 cups
- Salt to taste

For Seasoning:
- little oil
- little hing
- 7-8 curry leaves

Method:
1. Soak Dhaniya and Chana Dal in water for 30 to 40 mins.
2. Grind Soaked Dhaniya, Chana Dal, Coconut and green Chilies
3. Cook Ash Gourd (I pressure cook it. 2 quick wistles)
4. In a pan add cooked Ash Gourd and masala from step 2. Bring it to a boil, however don't overcook it as it may smell like coconut oil.
5. After above mixture from step 4 cools down, prepare hot seasoning of oil, Hing and curry leaves and add it to the Huli.
After the Huli is warm add curd or butter milk. (If the Huli is hot the curd may curdle.)

Recipe looks tedious but its very simple. We all are big fans of Kannadiga food so this was a treat for my family. I will be making it often.

5 & 6. Urulai Chettinadu & Moravla

5. Urulai Chettinadu

Source: Sanjeev Kapoor (book)
Final Outcome: ok

It is a curry with small potatoes prepared in chettinadu way (its name had made no sense to me). Curry was not bad. But I prefer a lot of other ways I have cooked small potatoes before. (Dum Aloo, Alu tamatar etc.). May be I should try it again without burning it:-) . Yes here’s the truth: I burnt it a little. I was juggling with a lot of tasks early morning and completely forgot all about the curry on the stove.

6. Moravla (short cut way)

Source: Aai (my Mom)
Final Outcome: very good
Cooking time: ~30 mins

It is a sweet side-dish made with gooseberries (big, not the small ones).  It is an extremely healthy dish. 

Sharing the recipe here:
- Grate Gooseberries.
- Pressure cook (2 whistles)
- After it cools down, add equal amount of sugar and cook over the stove until sugar melts and it starts boiling. ( I added just about ¾th sugar instead of equal amount )

Its that simple!  The original way of preparing Moravla is a little complicated. But I loved this!

3 & 4. Makai Palak & Zucchini and Feta Cheese Fritters

3. Makai Palak

    Source: Sanjeev Kapoor (book)
    Final Outcome: very good
I cook a curry very similar to this. It contains beans, carrot, matar and corn in addition to pureed palak. This recipe contains just corn and palak and some onion. Relatively simple dish. Great for any fan of North Indian food.

4. Zucchini and Feta Cheese Fritters 

    Source: Zucchini-Patties-With-Feta-Epicurious
    Final Outcome: very good

I can dedicate an entire post to this recipe. After an online search and a nice recipe in mind I began shopping. I bought a very expensive pack of feta cheese. But after going back home I realized the recipe required Ricotta cheese!!! This very much explains why I am not a chef. I cannot even remember  the ingredients:-). So again I looked up on the net for feta cheese recipes and made these.

I made these fritters for breakfast.  They are definitely not for the diet conscious. It contains a lot of cheese and a lot of oil goes into shallow frying them. So my final verdict is: I liked them but may not make them again (at least not for another year).

Journey Begins..1 & 2. Avial & Achari Gobhi

1. Avial

  Source: kerala style avial recipe

  Final Outcome: Excellent

  
On a lazy Saturday after several rounds of discussions about which restaurant to visit, I decided to cook my first recipe. It contains lot of ingredients but the end result is yummy! After a run to nearby vendors I began this dish. I miscalculated the amount of each veggies that goes in and ended up cooking for 4 people. But it was soo good that 2.5 of us finished it!

2. Achari Gobhi:

Source: Sanjeev Kapoor (book)

Final Outcome: Average

Bored with typical cauliflower curries, i wanted to try something different. It was good but the fragrance of masala that goes into it is a little strong. Overall, can be prepared once in a while.