Spring Beans w/ Coconut koora

Ingredients:
5C finely chopped Spring beans
2C finely diced onions
1/2 C shredded coconut
4 Green chillies (slit length wise)
4 red chillies
1 tsp Mustard seeds
1 1/4 Jeera seeds
1.5 tsp Minapappu
1.5 tso senaga pappu
3/4 tsp turmeric
3 tsp sea salt [6 mini tsp (4+1+1)]

Steps:

1. In a kadai add oil once the oil heats, add Mustard and jeera when jeera splutters add Mina pappu and senaga pappu and saute for 2 min until the pappu changes color, then add red chillies and green chillies and in few seconds add onion.
   
2. Saute onion for 5 min and add turmeric after 2 min add the coconut and saute for another 5 min until the coconut flavors start to come out.
3. Now add the beans and salt, saute for 5 min.
4. Then add water just till the beans are covered. Close the lid and cook for 30-40 min sauting in between. At the end add salt is needed and turn off the heat.
   

Cabbage fry - Nimi

This is a simple cabbage fry recipe that i came up with, when i moved initially to a new place and i had very few ingredients at hand. I was expecting a decent curry that i can make, surprisingly it came out very tasty and is now one of my favorites.

Ingredients:
Cabbage
Onion
Turmeric
Red chilli powder
Salt
Mustard seeds
Jeera seeds
Cilantro to garnish

Steps:
In a Kadai add some oil once oil is heated add mustard n Jeera seeds, once they start to splutter
add onion
When the onions start to turn slight brown then add turmeric, Red chilli powder and Salt. saute for another 2-3 minutes then add the cabbage. (if the cabbage is very dry then add about 1/2 C water).
Put the lid On and cook for about 20 minutes mixing in between. once the cabbage is done then remove the lid and saute till the water is gone. garnish with cilantro



CABBAGE FRY [SIMPLE] - Nimi

• 1 onion diced [1C]
  
• 1 Cabbage chopped
• 1/2 tsp turmeric
• 1 stem curry leaves
• 1/4 tsp Kaaram
• 1/2 tsp Dhania powder
• 2 tsp Salt
  

Tomato Mushroom wild rice

by trial and error came up with this recipe:

Ingredients:
1C wild rice
3C water
1/2 C onion
1/2 C tomatoes
1/4 C mushroom
1 tsp salt
1/4 tsp pepper
1/4 tsp red chilli powder
cilantro to garnish

Steps:
rice cooker - 1C rice and 3 C water , 1 tsp ghee, 1/2 tsp salt and cook it

step2: heat the pan + 1 tsp oil + 1/2 tsp ginger garlic paste saute for few seconds then add the onion + after 4-5 min add tomato, 1tsp salt, pepper and chilli powder
once the tomatoes are cooked then add the cooked rice and saute for another 2-3 minutes , turn off the heat and garnish with cilantro

Aloo Fry

recipe: link
I tried this recipe although it came different from the authors picture mine was even more darker.

9 medium Potatoes (Peeled and chopped)
2C onion (quartered and sliced)
1 tsp Turmeric
1.5 tsp Red chilli powder
1/2 tsp Coriander powder
3.4 tsp cumin powder
2-3 tbs Methi leaves
3 tsp salt
1 tsp Mustard seeds
2 tsp jeera seeds
2 tsp urad dal
2 sprig curry leaves
6 crushed garlic cloves

Step 1:
Oil + Urad Dal once they turn slightly brown + Mustard seeds + jeera seeds + once they splutter add methi leaves , garlic cloves n Curry leaves + after 10 seconds add sliced onion cook for 7-8 mts till they turn transparent to slightly brown

Step 2:
Now add Turmeric pwd + red chilli pwd + Coriander pwd + Cumin pwd + salt

Step 3:
Now add the potato and cook on close lid for 10-15 min on @4 heat stirring in occasionally
(if the mixture is too dry then add 1C water to allow all the spices to mix)
Once the potatoes are almost done (check to add any other spices) now open the lid to let the remaining water to dry. Now cook on @5 heat with lid open and mixing every 2-3 minutes. The potatoes should turn crispy brown in color and dry.

After its done turn of the heat and serve hot with rice.

Dosakaya tomato Curry

recipe - here

4 Dosakaya (peeled, deseeded and chopped)
1C onion diced
10 curry leaves
2 Garlic clove crushed
1/2 tsp turmeric
1.5 tsp sea salt
1 tsp Masala Kaaram
cilantro to garnish
1 tsp Channa Dal
1 tsp Mustard seeds
1 tsp Jeera seeds
2 Green chillies slit
3 tomatoes diced

oil + 1 tsp Chana dal , 1 tsp Mustard n 1 tsp jeera seeds after they splutter add 1 stem Curry leaves, garlic and 2 G. chillies slit
1C medium chopped onion after they turn transluent add 4 dosakaya deseeded, 1/2 tsp turmeric and 1.5 tsp sea salt, after dosakaya done then add 1 tsp masala kaaram some 1 C water, tomatoes.
garnish with cilantro

Sorakaya (paalu posina curry)

recipe: here

i tried the sorakaya paalu posina curry. loved it. its the same as i remember when i was a kid.

• 1 medium sized sorakaya/bottle gourd, peeled and cut into cubes
• 1 small-medium onion, diced
  
• 3-4 Indian green chilis/pachi mirapakaylu, sliced fine
  
• 2 cloves garlic, chopped fine
• 1/2 inch piece of ginger, chopped fine
• 1/2 tsp turmeric powder/pasupu/haldi
  
• 1 tsp coriander powder
  
• 2 tsp extra virgin olive oil
• 1 tsp black mustard seeds/aavalu/rai
• 1 tsp cumin seeds/jeelakarra/jeera
• 1 sprig curry leaves, chopped
• 1/3 cup milk
  
• salt, to taste
• cilantro to garnish

Method
---------------

• Put the pressure cooker on medium-high heat, add the oil, add the mustard and the jeera seeds.
  
• After they pop add the curry leaves, green chilis, onion, garlic and ginger and fry until onions are translucent. Add the turmeric powder and stir.
  
• Add the bottle gourd pieces and saute for about 1-2 minutes.
  
• Add little water just to cover the bottle gourd pieces and cover the pressure cooker. Pressure cook for 1-2 whistles. Alternatively, you could cook covered in a regular saute pan until the bottle gourd pieces are soft.
• After the pressure dies down, open the pressure, add the coriander powder and the milk and cook until the milk heats through.
  
• Garnish with the cilantro leaves.

Nimi note:
just did 1 whistle, waited for 15 min for all the pressure to elave but it made it too soft. next time i will do 1 whistle and wont wait for too long before opening the lid.

another recipe to try with dhalia powder
http://www.nandyala.org/mahanandi/archives/2006/01/02/bottle-gourd-curry-sorakaya-kura/

Aloo Tomato Curry

Ingredients:
2 Tbs oil
3/4 tsp Mustard seeds
1 tsp Jeera seeds
3 G.Chillies slit length wise
12 curry leaves (m size)
1 C Onion diced
1C Tomato (4 small)
2C Potato chopped (4 medium size)
1 tsp Ginger Garlic paste
1/2 tsp Turmeric
1/2 tsp Masala Kaaram
1 tsp Dhania Powder (dry roasted)
1.5 tsp Salt
Cilantro to garnish

Step1: In a wok, add 2 Tbs oil, once it starts to heat then add seeds and Jeera seeds. once the jeera starts to splutter add G.Chillies and Curry leaves.

Step2: After a minute add onion, saute for 5 min until onion starts to soften, then add turmeric, and after a min add ginger garlic paste.

Step3: Once onion starts to change color add tomato, saute and then add salt, Dhania powder and Kaaram. Put the lid on and and stir in occassionally until the tomatoes soften and start to get a slightly blended consistency.

Step4: Then add the potato, saute for another 3-4 min with the top open, then add 1.5 C of water, mix and keep the lid closed, stirring in every 3-5 min. Once the potatoes are soft and cooked, then garnish with cilantro.