Cauliflower Curry

Masala Powder:

1. Oil - 1 tsp
2. Urad Dal - 4 tsp
3. Black Pepper - 3 tsp
4. Fennel Seeds - 1 tsp
5. Red Chillies - 3

• Roast the above said items in a tsp of oil, cool it and then grind it to a coarse powder. Keep it aside.

Chop list I:

1. Garlic - 4 Pods
2. Green Chili - 6
3. Coconut - 3  tablespoon
4. Cilantro - some
5. Curry Leaves - some

• Chop the above said items and add it to the coarsely ground powder, and grind it to a smooth paste consistency. Do not add even a single drop of water. This reduces the taste of the curry.

Chop list II:

1. Onion Chopped - Small onions or preferably Red Onion - 1 no.
2. Cauliflower Chopped - 1

Seasoning ingredients:

1. Oil - 4 tablespoon
2. Mustard Seeds - 2 teaspoon
3. Asafoetida - a pinch
4. Turmeric powder - a pinch

Procedure:

1. Heat a wok, add 4 tablespoon of oil.
2. When it is hot enough. add mustard seeds.
3. After it starts to splutter, reduce flame, add asafoetida and turmeric powder.
4. Immediately add chopped onions, fry them very well, mix in between.
5. Then add the ground smooth paste, at this point if needed add another tsp of oil, fry the paste very well until the raw smell of the garlic goes off.
6. Reduce flame, then add the cauliflower and salt, mix it very well, close the lid, increase the flame, mix it now and then until cauliflower is cooked well.

Okra Capsicum Curry

Ingredients:

1. Oil - 3 Tbsp
2. Mustard seeds - 1/4 tsp
3. Curry leaves - 1 sprig
4. Okra chopped - 2 cups
5. Green Capsicum chopped - 1 cup

Grind to coarse powder:

1. Dry roasted Khus-Khus - 1 Tbsp
2. Roasted channa dal - 2 Tbsp
3. Garlic - 2 cloves with skin
4. Cumin seeds - 1/4 tsp
5. Red chillies - 3
6. Coconut grated - 3 Tbsp

Cooking Method:

1. Heat a wide pan.
2. Add oil.
3. Splutter mustard seeds.
4. Add curry leaves.
5. Add chopped okra and fry on medium heat for 3 minutes, then add chopped capsicum, salt and turmeric powder and fry until it is done.
6. Reduce the flame to low heat.
7. Sprinkle the 'Grind to coarse powder'.
8. Mix it well.
9. Goes well with chapathi and rice.

Cabbage-Channa dhal curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Green chilies chopped - 3

Red chilies broken - 2

Ginger chopped - 1" piece

Urad dhal - 1/4 tsp

Curry leaves - 1 sprig

Asafoetida - a pinch

Turmeric powder - a pinch

Cabbage chopped - 3 cups

Channa dhal cooked firm (not smashed or mushy) - 3 Tbsp

Salt - to taste

Coconut grated - 2 Tbsp

Cilantro - to garnish

Method:

• In a wide pan, heat oil and add

• mustard seeds,
• urad dhal,
• green chilies,
• red chilies,
• ginger,
• curry leaves,
• asafoetida,
• turmeric powder,
• chopped cabbage,
• cooked channa dhal and
• salt

and mix everything once and close the lid.

• Reduce the flame to medium and cook until it is done.
• Check and mix for every 5 minutes.
• Once it is done add grated coconut and cilantro and mix well.
• Goes well with steaming white rice with a drop of ghee and any pickle.

Dhal-Squash-Coconut Milk Curry

Ingredients:

1. Oil - 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Bay leaf - 1
4. Red Onion chopped - 1
5. Curry leaves - 1 sprig
6. Ginger-Garlic Paste - 1/4 tsp
7. Salt - to taste
8. Turmeric Powder - 1/4 tsp
9. Coriander-Cumin powder - 1 tbsp
10. Red Chilly powder - 2 tsp
11. Garam Masala powder - 4 tsp
12. Bisibela bath powder - 3 tsp
13. Tomato chopped - 2
14. Yellow squash chopped - 2
15. Green gram dhal cooked - 1/4 cup
16. Coconut milk - 1 cup
17. Ajinomoto - 1 pinch
18. Cilantro - to garnish

Method:

1. Wash and soak green gram dhal in plenty of water overnight and cook it and keep aside.
2. In a thick wide pan heat oil, add mustard seeds - wait until it crackles.
3. Then add bay leaf, chopped red onion - fry this.
4. Reduce heat - add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder, garam masala powder and bisibela bath powder and fry it on low flame until the oil oozes out.
5. Now add chopped tomato - cook it.
6. Add chopped yellow squash - cook it with lid closed.
7. If needed at this point add some water.
8. Now add cooked green gram dhal, coconut milk, Ajinomoto.
9. At this point add salt and water if needed.
10. Cook it once again on medium flame until it boils and bubbles up.
11. Switch off heat and garnish with cilantro.

Yellow Squash-Mint-Coconut Milk Curry

Ingredients:

Oil - 3 Tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Curry leaves - 1 sprig

Mint leaves - 7

Onion - 1

Ginger-Garlic paste - 1 Tbsp

Salt - to taste

Turmeric powder - 1/4 tsp

Coriander-Cumin powder - 1 Tbsp

Red Chilly powder - 1 Tbsp

Garam Masala powder - 1 Tbsp

Tomatoes - 3

Yellow squash - 4

Coconut Milk - 3 ladle full

Cilantro - to garnish

Method:

1. Heat oil in a wide pan.
2. Splutter mustard seeds and cumin seeds.
3. Brown fry curry leaves, mint leaves and onion.
4. Add ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chilly powder and garam masala powder and fry for a minute until oil oozes out.
5. Immediately add tomatoes and cook.
6. Then add yellow squash and cook with closed lid until it is done.
7. Now add coconut milk and cook again for a boil.
8. At last garnish with cilantro.

Okra-Tomato curry

Ingredients

1. Oil - 7 tbsp
2. Mustard seeds - 1/4 tsp
3. Cumin seeds - 1/2 tsp
4. Channa dhal - 1/4 tsp
5. Urad dhal - 1/4 tsp
6. Red Chilly - 1
7. Green chillies chopped - 3
8. Curry leaves - 1 sprig
9. Asafoetida - a pinch
10. Length-wise sliced (First cut okra into half, then into half and slice each half to two or three pieces) okra - 1 lb
11. Sliced onion that matches to sliced okra - 1
12. Salt - to taste
13. Turmeric powder - a pinch
14. Red chilly powder - 1 tsp
15. Tomatoes chopped - 2
16. Cilantro chopped - 3 tbsp

Method

1. Heat pan.
2. Add oil.
3. Temper with oil, mustard seeds, cumin seeds, channa dhal, urad dhal, red chilly, green chillies, curry leaves and asafoetida.
4. Add sliced okra, fry it on medium heat until it is half way done.
5. Then add sliced onion and fry till done.
6. Now add salt, turmeric powder and red chilly powder, stir it.
7. Last but not least, add chopped tomatoes, cook it.
8. Garnish with cilantro.
9. Goes well with chapathi and rice.

Ginger-Sesame-Squash Curry

Ingredients

Oil - 3 tbsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Red chillies - 2

Curry leaves - 1 sprig

Ginger chopped - 2 tbsp

Onion chopped - 1 cup

Yellow squash chopped - 2 cups

Salt - to taste

Turmeric powder - a pinch

Tomato chopped - 2

Cilantro chopped - 3 tbsp

Fry without oil, cool it, powder it:

Coriander seeds - 3/4 tsp

Channa dhal - 1/2 tsp

Black pepper 1/4 tsp

Red chilly - 1

Sesame seeds - 1/4 tsp

Coconut - 3 tbsp

Method

1. Heat a pan.
2. Add oil.
3. Splutter mustard seeds, cumin seeds.
4. Then fry ginger.
5. Add curry leaves and onion, fry it.
6. Add chopped yellow squash, salt and turmeric powder, mix well, fry it.
7. Add chopped tomatoes - cook it.
8. Add powder, stir it.
9. You are done!!!

Cauliflower - Black Pepper Curry

Ingredients

To chop:

1. Onion chopped - 1/4 cup
2. Cauliflower chopped - 3/4 cup

To dry grind:

1. Black pepper whole - 1 tsp
2. Cumin seeds - 1 tsp
3. Garlic pods - 2

To temper:

1. Oil - 3 tbsp
2. Mustard seeds - 1/4 tsp
3. Red chillies - 1
4. Channa dhal - 1/2 tsp
5. Urad dhal - 1 tsp
6. Curry leaves - 1 sprig
7. Asafoetida - 3 pinches

Method

1. Cook chopped cauliflower with salt and as little water as possible.
2. First way is to heat a pan with water and salt, when it start to boil add chopped cauliflower and immediately switch of the stove and close the lid and leave it until it is soft and firm. Do not keep the lid closed for a long time, there is chance of getting mushy. Cool it on a plate.
3. Second way is to cook in microwave.
4. Keep it aside.
5. Heat a wide pan. Do tempering, to this add the dry ground mixture and fry for a minute and immediately add the chopped onions and fry until it is translucent. No need to fry the onions until it changes to dark brown in color.
6. To this add the cooked cauliflower, give a nice stir.
7. Yes! you are done. Enjoy with hot white rice or chapathi.

Cauliflower-Potato-Green peas Curry

Ingredients

1. Cauliflower florets - 3 cups
2. Potato chopped - 1 and 1/2 cups
3. Green peas - 3 tbsp
4. Garlic - 3 pods
5. Ginger - 1/4 Inch piece
6. Green chillies - 7
7. Grated coconut- 3 tbsp
8. Cumin seeds - 1/4 tsp
9. Oil - 3 tbsp
10. Mustard seeds - 1/4 tsp
11. Curry leaves - 1 sprig
12. Asafoetida - 3 pinches
13. Cilantro chopped - 3 tbsp
14. Salt - to taste
15. Turmeric powder - a pinch

Method

1. Heat a wide pan, add oil, when oil is hot enough to crackle mustard seeds, add mustard seeds,

curry leaves and asafoetida.

2. Immediately add potatoes, salt and turmeric powder.

3. Fry for 3 minutes, close it with a lid, put the flame to the medium.

4. After 3 more minutes stir it, check whether the potatoes are cooked 3/4th.

5. Now add the chopped cauliflower and green peas, close the lid, cook for another 3 minutes.

6. Make sure that the cauliflower will not get mushy.

7. Meanwhile grind garlic pods, ginger, green chillies, coconut and cumin seeds.

8. Add this ground paste and salt and stir altogether once.

9. Switch of the stove and add the chopped cilantro.

10. This goes well with plain hot white rice with ghee, chapathi, poori, salted oats, raagi ganji, wheat ravva ganji, curd rice and curd semiya.

Celery-Black Pepper curry

Ingredients

1. Celery - 1 bunch
2. Ghee - 1 tbsp
3. Garlic pods - 3
4. Black pepper powder - according to your spice level
5. Salt - to taste

Method

Wash & chop:

1. Celery
2. Garlic pods

Now, heat pan, add ghee, chopped garlic pods, once it turns to slight brown, then add chopped celery, cook on medium heat until it is well cooked. Add salt and black pepper powder. Stir it. It is ready to eat.

Celery-Spinach-Dhal Curry

Ingredients

1. Celery - 1 bunch
2. Spinach - 1 bunch
3. Toor dhal - 4 tbsp
4. Mustard seeds - 1/4 tsp
5. Cumin seeds - 1/4 tsp
6. Urad dhal - 1/2 tsp
7. Red Chillies - 10
8. Garlic pods - 5 pods(optional)
9. Grated coconut - 2 tbsp(optional)
10. Salt - to taste
11. Turmeric powder - a pinch
12. Curry leaves - 1 sprig(optional)
13. Chopped Cilantro - 3 tbsp(optional)

Method

Cook

1. Cook toor dhal with very little water.
2. You should see each dhal separately after you cook.
3. Do not overcook.

Wash & chop

1. Celery
2. Spinach
3. Garlic pods
4. Cilantro

Now, heat oil, add:

1. mustard seeds, once it crackle,
2. add cumin seeds,
3. urad dhal,
4. red chillies,
5. garlic pods,
6. chopped celery,
7. salt
8. turmeric powder and
9. curry leaves

And, stir it - cook on medium flame until it is half cooked - now, add chopped spinach - cook well - then add cooked toor dhal - grated coconut - stir it - check for salt - adjust it according to taste. Taste it!!!

This curry can be eaten with salted oats, raagi ganji, chapathi, poori and white rice.

How to eat with white rice:

Mix this with white rice, eat with any pickle.

Beetroot Curry

Ingredients

Beetroot - 3

Onion - 1

Garlic - 3 pods

Green chillies - 3

Red Chilly flakes - 1 tbsp

Grated coconut - 1 tbsp

Salt - to taste

Turmeric - a pinch

Curry leaves - 1 sprig

Cilantro finely chopped - 3 tbsp

Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Urad dhal - 1/4 tsp

Method

1. Chop beetroot, onion, garlic, green chillies and cilantro.

2. In hot oil, add mustard seeds, once it crackles add green chillies and garlic, wait until it turns golden brown, now add curry leaves, onions, salt and turmeric powder.

3. Fry until onion turns little bit brown, now add beetroot, cover it, cook it on medium flame until it is cooked well. If needed, add 2 to 3 tbsp of water.

4. Now add coconut and cilantro. Mix well. Check salt and adjust it to taste. You are done!!!

5. This goes well with white rice, chapathi, poori and salted oats.

6. If you diet, just skip main dish, just eat this curry as much as you can.