Sauf Wale Aloo Ingredients: 10 Small sized red skinned Potatos. 2 tsp Coriander powder. 2 tsp Jeera seeds. 2 tsp Dry roasted sauf powder. Salt to taste. 3 tsp oil. 1/2 cup of Yogurt. Coriander leaves. Preparation: Boil the potatos for 10 minutes , dont boil them very much. In a sauce pan add oil ,jeera , potatos and fry them. Add smooth yogurt and salt to taste. Add coriander powder and roasted sauf powder and cook for 5 minutes. Finish cooking with adding coriander leaves. Vegetable Kurma Ingredients: Garlic - 4 cloves. Jeera/Cumin seeds - 1 tsp. Fennel seeds - 1 tsp. Cashews - 1 tbsp. Khuskus/Poppy seeds - 2 tsp. Pepper - 4 corns. Green chillies - 3. Green Cardamom/Elaichi - 4. Cinnamon - 1 inch piece. Cloves/Lavang - 4. Turmeric powder - 1/4 tsp. Red Chilli powder - 1/2 tsp. Coconut milk - half a can ( 4 oz.). Carrots - 1 1/2 cup. Potatoes, medium chunks - 3 medium ( Boil one of these pototoes in a microwave and mash it and keep aside). Zucchini, cut in to chunks - 1 cup. Cauliflower florets - 1 1/2 cup. Peas - 1/2 cup. Green beans , long pieces - 1/2 cup. Tomatoes - 2 big, to be pureed.. Onions,chopped fine - 1 big. Cilantro to garnish. Salt to taste. Preparation: Heat a pan and roast the poppy seeds till lightly browned, but take care not to burn. Make a paste by grinding together the garlic, jeera, fennel seeds, cashews, pepper, green chilli, cardamom, cinnamon, cloves and the poppy seeds. Separately, make a puree of the tomatoes also. Heat oil in a pan, add the onions to it and fry till soft and translucent. Add the pureed tomatoes to the pan and fry till oil separates. Now add the ground paste and fry well such that the raw smell from the paste goes away and oil separates from mixture.Add the red chilli powder, haldi powder and salt and fry for some more time. Then, we have to add the vegetables in order of which takes longer to cook. So, first add the beans with little water, cover & cook for sometime, then add the potatoes & carrots, after about half-done, add the cauliflower, zucchini and peas and add salt, cook till almost done. Now add the mashed potato and the coconut milk, add salt if needed and bring to a boil and switch off the stove. Garnish with chopped cilantro. Serve hot with rice, rotis or dosas. Aloo Kasoori Methi Curry Ingredients: 3 medium sized potato's. 1 medium sized onion. 1/4 cup of kasoori methi leaves. 1/2 tsp ginger garlic paste. 1 tsp garam masala powder. 1 tsp oil. 1/2 tsp mustard seeds. 1/2 tsp jeera. 1/2 cup of tamarind water. Salt to taste. Coriander leaves. Preparation: Boil the potato's and peel the outer layer and cut them into bite size pieces. In a pan add oil and splutter mustard seeds and add jeera. Add cutted onions and ginger garlic paste , fry till golden brown. Add potato cubes and fry them with onion. Add tamarind pulp ,kasoori maethi and salt to it.Cook it till everything gets mixed well. Add garam masala powder and coriander leaves. Cook for few more minutes and serve this curry with Chapati/Rice. Methi curry Ingredients: 1 Big bunch of methi leaves. 2 Medium onions. 2 Tomatoes. 1/2 tsp Pinch of turmeric. 1/2 tsp Red chilly powder. 2 tsp Oil. Salt to taste. Preparation: Cut onions finely and put them into a heated pan with oil in it. Stir fry till the onions turn brownish in colour. Now, add turmeric powder and red chilly powder. Then, toss in finely diced tomatoes. Cook for a minute or two and add the washed and cutted methi leaves. Add salt, Mix this well in the masala prepared. Using very little water and closing the lid of the pan, cook it on medium flame until done.For,that would make it gross in terms of appearance and taste. Serve hot with phulkas/chapatis. Methi Daal Ingredients: 1 bunch of fresh methi - washed . 2 cups of Toor dal. 1 medium sized onion -choppped. 1 medium sized tomato - chopped. 4 green chillies - finely chopped. Lime sized tamarind. 1/4 tsp of turmeric. 1/4 tsp red chilly powder. 1 finely chopped garlic. Salt to taste . For tadka : 1 tsp each of oil or ghee, mustard seeds, cumin and urad dal. 1 garlic clove - finely chopped. Few curry leaves and few pieces of dry red chillies. Preparation: In a pressure cooker, take toor dal, fenugreek leaves, onion, tomato, green chillies, tamarind and turmeric add one glass of water and pressure cook them till 3 whistles. Add half teaspoon of salt and mash the dal using a wood masher to smooth paste. Add tadka ingredients, Saute till the seeds start crackling, garlic turns red. Pour the cooked and mashed daal stir well and cover. Tastes great with rice and chapati. Stuffed Okra / Bhindi Ingredients: Bhindi/Okra - 25. Red Chilli powder - 1 tsp. Turmeric powder - 1/2 tsp. Jeera powder - 1 tsp. Coriander powder - 1 tsp. Besan - 3 tbsp. Amchur powder - 1/2 tsp. Salt - to taste. Oil . Preparation : Wash the bhindi and make a shallow slit lengthwise(hold the shape). Mix all the dry ingredients (besan,cumin powder,coriander powder,amchur powder, chilli powder,turmeric powder & salt). Stuff a good amount of this mixture into the slit bhindis. Heat a wide non-stick pan, drizzle little oil all over the pan, and place the stuffed bhindis evenly. Keep the flame on very low, cover the pan and let them cook. Keep turning the sides every once in a while. Enjoy Stuffed Bhindi hot with chapati or Roti. Stuffed Tindora curry / Tondakai palya Ingredients: Tindora or Tondakai - 2 lbs. Onion - 1 large sized. Red chilly powder - 2 tsp. Turmeric powder - 1/2 tsp. Curry powder - 1 1/2 tsp. Fresh coconut - 1/2 cup. Jeera - 1 tsp. Mustard seeds - 1/2 tsp. Tamarind paste - 1/2 cup. Salt - to taste. Jaggery - 1 tsp. Coriander leaves - 1/4 cup. Oil . Preparation: Grind fresh coconut,red chilly powder,turmeric powder,curry powder,tamarind paste, salt, jaggery and make a paste. Chop the onion very small and add it to the grinded paste. Method: Wash and cut tindoras in lengthwise in cross. Heat the sauce pan and add some oil to it. Once oil is heated add mustard and jeera seeds. Stuff tindora with grinded paste + onion and add to the heated oil. Fry them very well till they become tender , now add the left over paste and cook for some more time by closing the lid. Once it started realeasing the oil, switch it off and garnish with coriander leaves. Enjoy Stuffed Tindora with chapati/Roti or Rice. Green Pepper Curry Ingredients: 3 Chopped Green Peppers. 1 Medium sized chopped onion. 3 tsp Urad daal. 3 tsp Chana daal. 3 tsp Roasted coriander seeds. 2 tsp Dry Coconut. 2 tsp Red chilli powder/dry red chillies. 4 Cloves of Garlic. 1/4 cup of coriander leaves. Salt to taste. 2 tsp Oil. 1 tsp Jeera. 1 tsp Mustard seeds. Preparation: Make dry masala of urad daal,chana daal,coriander seeds,dry coconut,red chillis and garlic. Method: Heat the pan and add cooking oil ,mustard seeds and jeera. Add onion and fry till they turn golde brown color. Add chopped green peppers and mix the dry masala powder. Fry them for 10 minutes Add salt and coriander leaves and mix it well. Serve it hot with chapati or rice. Mysore Gojju (Curry) Ingredients: 2 Brinjals . 2 Medium sized Potatoes . 1/2 Cup Surti Papdi Lilva. 1 Onion. 1 Tomato. 2 Tbsp. oil. Mustard seeds + 3-4 Curry leaves. Salt to taste. Grind 3 tsp. Mysore masala powder + 3 Tbsp. shredded coconut + 1/2 tsp. sesame seeds + 1 Tbsp. roasted channa + 1/2 onion + water (enough to make paste). Preparation: Dice Brinjals and potatoes, and boil them with surti papdi lilva in pressure cooker (2 cups water) – 2 whistles. Fry mustard seeds, curry leaves in oil. Add onion, fry till golden brown. Add diced tomato and cook for 2-3 mins. Add grinded paste - Cook for 5 mins in medium flame. Add vegetables and the broth, Mix well. Add Salt according to taste and mix well. Cook for another 6-7 mins while stirring occasionally. Add coriander for garnishing. Serve hot with chapathi or poori. Prep time:30-45 mins. Gauvar curry (Javalekai palya) Ingredients: Gauvar fresh/fozen - 2 cups. Onion - 1 medum sized. Green chillies -4 to 5. Coriander leaves -1/2 cup. Fresh /frozen shredded coconut -1/2 cup. Mastard seeds. Jeera. Oil - 5 tsp. Curry powder . Huchhellu(Black sesame power) - 3 tsp. Tamarind paste - 5 tsp. Preparation : Fry gauvar with little bit of oil for 10 to 15 minutes on midium heat. Method: In a pan add 2 tsp oil,when the oil gets heated add mastard and jeera seeds. Add onion + green chillies and fry them for 5 minutes till they start to get brown color. To this add fried gauvar and haldi powder. Add tamarind paste or water ,shredded coconut and cook it for 10 minutes. once the gauver is cooked add curry powder salt and little sugar to it. Add hucchellu (black sesame powder) to make it more tasty. Garnish with coriander leaves. Serve this with chapati or Roti. Mixed Vegetable Curry Ingredients: 1 Medium chopped onion. 1 Large pod of garlic (Chopped). 2 Green chilly (add this if you want the subzi spicy). 1 tsp of Turmeric powder. 2 tsp of Red pepper powder. 1 tsp of Salt. 1 tsp of Cumin seed. 3 tbs of Mustard oil. Grated coconut. Chopped 4 cashews. Chopped 2 Pistas. Vegetables: 1 Capsicum cut into 1inch of cubes. 1/2 Cup small Cauliflower florets. 6-7 Fresh green bean cut into 1inch of bite size. 2 Medium size potato cut into 1 inch cubes . 2 Big Carrots cut into small circle shape. 1/2 Cup Lima beans. Preparation Method: Mix all vegitables into one Microovable bowl and cook(boil) it for 10 mins , make sure vegetables remain crunchy. Heat up a kadai ,add half of the oil ,temper it with cumin seeds,Fry at med for 2 minutes. Add onions and green chillies and curry leaves,cashews, pistas,turmeric powder to it and fry them until it becomes golden brown color. Add the boiled vegetables to it and mix them very well. Add 2 tsp of Curry Powder and mix them. Add 1 cup of water ,salt to taste and cook it for 5 mins. Add lemon juice, coconut and coriander leaves to it at the end. Take out when the vegetables are cooked and serve with rice or chappati. Pumpkin Curry Ingredients: 1/2 small pumpkin . 1 small or 1/2 large yam or sweet potato, peeled and cubed . 1-2 medium carrots, cut into thick slices . 1 yellow bell pepper, cut into bite-size pieces . 1 cup cherry tomatoes . 1/2 can chick peas, drained . 2 Tbsp. grated orange rind . CURRY SAUCE: 3-4 cloves garlic . 1-2 fresh red chillies (or substitute fresh green chilies) . 1 can coconut milk . 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) . 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) . 1 Tbsp. brown sugar . juice of 1/2 lime . juice of 1 medium orange . 1/2 tsp. turmeric . 1 Tbsp. rice vinegar (or substitute apple cider vinegar) . 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed . 1/3 purple onion, sliced . GARNISH: Handful of fresh basil leaves . optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers). Preparation: To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with rice and enjoy this colorful and fragrant Pumpkin dish! EGG Curry Ingredients: 6 Eggs. 1 Onion. 2 Tomatos. 1 Carrot. 1 tsp Oil. 1 cup Coriander leaves. 2 tsp Ginger garlic paste. 4-5 Long. 1 Stick cinnamon. 8-9 Pepper. 1/4 cup Coriander seeds. 3 tsp Jeera. 1 tsp Garam masala. 2 tsp Redchilly powder. Salt to taste. Method: For paste: Grind 1/2 onion, carrot, fried masalas (cinnamon ,long, pepper ,coriander leaves, jeera). Boil the eggs and keep it aside. In an sauce pan add 1tsp oil,mustard seeds,onion, tomato and fry then till they turn golder brown. Add some water and cook till tomato becomes paste kind. Add ginger garlic paste,garam masala,red chilly powder and grinded paste to this and bring it to boil. Add the boiled eggs by making a split of two or a small split in a whole egg. Lastly add the salt,lime water and coriander leaves. Serve with rice or chapati. Bottle Gourd Curry(Soraikai Kootu) Ingredients: One medium sized bottle gourd. One Onion. One cup of split yellow moong dal. 3 or 4 green chillies. 1/2 tsp turmeric powder. 1/2 tsp asafoetida. Salt to taste. For seasoning: One tsp ghee. 1 tsp Mustard. 1 tsp Jeera. Few curry leaves. For Garnishing: Finely chopped coriander leaves. Preparation: Peel and cut the bottle gourd in to cubes. Chop onion into small pieces. Slit green chillies. In a frying pan fry moong dal till the smell comes ( It should not turn red). Cook bottle gourd, onion, green chillies, yellow moong dal, salt, turmeric powder and asafoetida in a pressure cooker with enough water ( Allow the whistle to come and sim it for 5 minutes). Heat ghee and season mustard, jeera and curry leaves. Pour it on cooked bottle gourd mixture. Mix well. Garnish with coriander leaves. Optional:You can add little milk while cooking the vegetable. Serve this bottle gourd koottu hot with rice or chapathi. Tofu Curry Ingredients: Onion - 1 . Tomato - 2 . Chopped Coriander. Garam Masala. Dhania powder. Jeera Powder. Ginger Garlic paste. Medium soft TOFU. Vegetable Oil or Olive oil (3 Spoons). Preparation time : 15 to 20 mins. Method: Press the tofu for 10-15 minutes.Drain the liquid. You can skip this step but it makes the tofu a little meatier and less watery. Cut the tofu into 1/2" cubes. Heat oil in a large pan with medium-high heat and add mustard seeds, finely chopped onion and tomato. Fry the ingredients for 6 to 8 mins, until they start getting lightly brown. Add Ginger garlic paste,Garam masala Powder,Dhania powder,Jeera powder and salt to taste. Lastly add the TOFU cubes and mix them gently. Stirring frequently until the tofu is lightly browned on most sides, about 5 minutes and add chopped coriander and Lemon juice.