VEG KOLHAPURI

Veg Kolhapuri is a recipe originated from Maharashtra. This veg curry is a mixture of  Paneer, Carrot, Beans, Cauliflower, Green capsicum, Green peas and Potato with rich paste of coconut and cashew.

This curry goes well with Chapati.

Ingredients:

1. Carrot                                  1/2 cup
2. Beans                                  1/2 cup
3. Green Peas                         A hand full
4. Potato                                 1 medium size
5. Cauliflower                        6-7 florets
6. Capsicum(optional)           1 small
7. Paneer                                100gm
8. Onion                                 1 Medium sized
9. Tomato                              1 Large
10. Ginger n Garlic Paste      1 tsp
11. Oil
12. Butter
13. Amul Fresh Cream           1/2 cup(optional)
14.Chilli Powder                    1/2 tsp
15.Coriander Powder             1/2 tsp
16.Turmeric Powder              a pinch
17. Jeera Powder                   1/2 tsp
14. Salt

To Roast and Grind

1. Cloves                                    3

2. Green cardamom                    2

3. Cinnamon                              1/2 inch 

4. Sesame Seeds                        1/2 tsp

5. Coriander Seeds                    1/2 tsp

6. Black Pepper                         1/2 tsp

7. Jeera                                      1/2 tsp

8. Coconut                                1/2 cup

9. Cashew                                 5-6

10.Onion                                  1 small

To Garnish

1. Cashew                             2-3

2. Coriander Leaves           

Method:

1. Cut all the vegetables and boil them with little salt. Cook till they become soft.

2. Take a frying pan add the Ingredients under To Roast and Grind except Coconut, Onion and cashew.

3. Once they are roasted nicely turn of the flame. Transfer it to a plate.

4. Then add onion and coconut roast them until they turn little brown. Turn of the flame and add cashew to it.

5. Once it is cooled, Grind the garam masala and the coconut mixture into a fine paste with little bit of water.

6. Pour oil+butter in a pan. Add bay leaf then add onion. Cook till it turns brown .

7. Then add Ginger n Garlic paste.  Mean while cut the tomatoes and boil them with little bit of water. Only for 2 mins. After it is cooled  grind it into a smooth paste.

8. Add the tomato puree into the pan. Cook for 2 mins.

10. Now add the Coconut paste and cook for another 2 mins.

11. Add Chilli powder, Turmeric Powder, Coriander powder and Jeera Powder to the mixture. Cook for another 2 mis.

12. If u feel the gravy is thick add the water which we used to boil the vegetables.

13. Finally add the cooked vegetables cook for 2-3 mins.

14. Cook till the oil separates from the gravy . Lower the flame and add Amul Fresh cream and turn off the flame.

15. Garnish with coriander leaves and cashew.

Bottle Gourd Curry/ Sorakkai Kottu

Sorakkai Kootu / Bottle Gourd Curry goes very well with Hot Steamed rice and ghee.

I have prepared a very easy way of kootu without coconut . You can prepare this recipe in just 10 mins. You can make your parents happy with this very simple and tasty recipe.

Kids of the age 1-2 and above would also love this food for lunch. And an extra spoon of ghee for kids.

Its very Healthy and Yes Yummy Tooooooooo...................

Ingredients:

1. Bottle Gourd/ Sorakkai Kootu         1 1/2 cup(peeled and cut into small pieces)

2. Onion                                                1 (Big)
3. Tomato                                              1(Medium)
4. Moong Dal/Payatham Paruppu         1/2 cup
5. Garlic and Ginger                              1tsp
6.Curry and coriander Leaves               A hand full
7. Mustard Seeds                                    
8. Jeera
9. Green Chillies                                    2
10. A pinch of Turmeric Powder

Method:(Pressure Cooker Method)

1. In a pressure cooker add oil. Add Mustard and jeera .
2. Then add ginger and garlic. Add onion, cook till they are soft and turn light brown.
3. Add tomato , salt, green chillies and turmeric powder. Smash the tomato along with the onion into a smooth consistency.
4. Finally add the sorakkai and parappu .
5. Add 2 cups of water.
6. Pressure cook for 3-4 whistles.
7. After the cooker is cooled garnish with coriander leaves.
8. If the consistency of the kottu is thick and little water and bring it to boil.

Please try this simple yet very tasty recipe and give me your feedback.

Ennai Kathirikai kulambu/ Brinjal Curry

Brinjal is the one vegetable which is always available . A wider range of shapes, sizes and color is available all over India. India is the second largest country which cultivates BRINJAL.
Let's move on with our Recipe

Ingredients:

1. Brinjal                                5-6
2. Small Onion                       10-12
3. Tomato                              2(Medium)
4. Garlic                                 10-12 Pods
5. Tamarind                            a small ball(soak it in water)
6. Curry Leaves                      5-6 Leaves
7. Coriander Leaves              To garnish
8. Mustard Seeds                    as required
9. Sambar Masala                   1 -1 1/2 tsp
10. Oil

To Roast and Grind:

1. Coriander Seeds               2tsp

2. Fenugreek seeds               1/2tsp

3. Sesame Seeds(Black)       1-1 1/2 tsp 

4. Black pepper                    1/2 tsp

5. Jeera                                 1/2 tsp

6. Dry Red Chillies               2-3

Method:

1. Dry roast the ingredients under To Roast and Grind . After it is cooled grind it to a fine powder.

2. Heat oil in a kadai. Add Mustard seeds, curry leaves and garlic . After it splutters add onion.

3. Fry the onion till they turn soft and brown . Then add the tomatoes and salt.

4. Cook till the onion and tomato mixture turns soft and the raw smell is gone.

5. Cut the brinjal in the center and then in the side. (keep it as a whole along with the stock)

6. Put these brinjal's into the tomato curry. Add little sambar masala and tamarind water(puli thaneer) .

7. Cook till the brinjal turns soft .

8. Finally when the gravy is cooked add the grounded powder . Cook for 2-3 minutes.

9. Adjust the consistency of the gravy . If required add some water and bring it boil.

10. Garnish with coriander leaves.

Note:

1. Don't compromise on oil for this gravy. It stays good for a day or 2 if stored in the refrigerator.

2. Don't cut the brinjal into pieces. Keep it as a whole.

3. Don't burn the ingredients when you roast them.

Ingredients in Tamil:

Sesame Seeds: karrupu El

Black Pepper:    Milagu

Coriander Seeds Kottamalli vidhai

Fenugreek Seeds: Vendhayam

                                       
                                           

Coconut Cookies

Ingredients:

1. Maida                            1 1/2 cup
2. Butter                            70 g
3 .Sugar(powdered)          1/2 cup
4. Vanilla Essence             1/2 tsp
5. Coconut(grated)            1/2 cup
6. A pinch of salt
7. Milk                                4-5 tsp



Method:

1. Pre-heat the oven at 350C/180F for ten mins.
2. Take the butter and sugar in a bowl. Beat them until you get a creamy mixture. Do not over beat.
3. Add Vanilla Essence and salt to the above mixture.
4. Sieve the maida twice. So that you do not get any lumps.
5. Mix the maida and the grated coconut in to the butter mixture.
6. If required add warm milk.
7. Leave the batter aside for 5 mins.
8. Then make small balls and pat them in the shape of a cookie or you can use cookies cutter.Make holes on them using tooth pick.
9. Grease the trays with butter and sprinkle little bit of maida.
10. Remove the extra maida from the tray .
11. Place these cookies on the tray. Put them in the oven for about 20-25 mins.
12. Once they are ready cool them for 5 mins.


Your cookies are ready.....

Notes:
1. Remove the brown part of the coconut and then grate it.
2.If you feel the cookies didn't turn brown leave them for another 5-10 mins. But please keep an eye on them.
3. Use butter at room temperature.