Baby Bittergourd curry ( Booda kakarakaya koora )

Ingredients:

2 tablespoon oil

4 big green chilies (finely chopped)

1 Big onion (finely chopped)

1 tablespoon finely chopped ginger

½ tsp turmeric powder

about 20 oz. booda kakarkaya washed, pat dried and sliced into fine strips lengthwise

salt to taste

1/2 tsp Garam Masala

Method:

Heat the oil in a heavy-based pan and fry the green chilies,onion and ginger briefly till the ginger turns brown. Add the turmeric powder and mix well. Mix in the finely sliced booda kakarkaya stirring gently and briefly on high heat till it is well coated with the oil and looks glossy. Mix in the salt and Garam Masala, cover and cook on low for about 12 minutes or till the booda kakarkaya is tender and well cooked. Sauté briefly and gently till the booda kakarkaya is well fried .

Spicy Potato Fry

Ingredients:

4 Potatoes (Peeled and chopped into small cubes)

1 onion (Finely chopped)

4 Garlic Pods (Finely chopped)

6-7 Whole Dry Red Chills

6-7 Curry Leaves

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves when they begin to pop then add red chilies in it. Add chopped onions and potatoes, mix them properly and cook for few minutes till they become soft then add salt, red chili powder and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional)

Serve potato fry  with rice or pulka’s

Eggplant & Tomato Curry( vankaya tomato curry)

Ingredients:

Couple of purple Brinjals (cut them into lengthwise)

1 onion (Finely chopped)

1 Tomato (Finely chopped)

4-5 Whole Red Chillies

Few Curry Leaves

1/2 tsp Ginger Garlic paste

1 tsp Cumin seeds

1 tsp Turmeric Powder

2 tsp Chili Powder (If you like really spicy you can add more)

1 tsp Coriander Powder

1 tsp Yoghurt

Salt to taste

2 tbsp Lime juice

2 tbsp Oil

Method:

Cut each brinjal length wise and keep in salted cool water.Heat oil in a deep pan; add cumin seeds, turmeric powder, curry leaves, when they begin to pop then add red chilies in it. Add chopped Onions and Tomatoes, mix them properly and cook for few minutes till they become soft then, add brinjals, add salt, red chili powder,yoghurt and coriander powder; mix well and cook for few more minutes. Now pour the lime juice and stir it properly. Cook for another 10 minutes, turn off the flame and garnish with coriander leaves (optional).Transfer into a serving Bowl. Hot Rice with Vankaya and Tamata curry along with Moong Daal makes the day a feast day.

Cauliflower & peas curry

Ingredients:

1 small head cauliflower, trimmed and cut into 1-inch florets , soft stems cut into 1/2 inch pieces

1 cup frozen peas

1 onion (finelly chopped)

4 fresh green chilli ( I use thai peppers , you can use serrano peppers)

1 tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Corinader – Cumin Powder

2 tsp Dry Coconut Powder (Optional)

1/2 tsp Garam Masala Powder

1/2 tsp Ginger – Garlic paste

1/2 lime juice

2 tbsp Oil (canola)

Salt to taste

Method:

Heat the oil in a large pan over medium- high heat and cook the green peppers and Chopped onions for few minutes, now add cumin and ginger-garlic paste. They should sizzle upon contact with the hot oil. Now add the coriander, cumin and turmeric powder then add the cauliflower, and peas and Mix them properly. Cover the pan and cook, over high heat the first 2 to 3 minutes and then over medium-low heat , stirring ocassiionally. Stir Carefully and add water, if needed. During the last 5 minutes add chopped corinder leaves, Coconut powder , lime juice and sprinkle garam masala. Transfer to a serving bowl and serve with hot chapathis or Pulka’s.

Carrot Fry

Ingredients:

3 medium sized carrot (Chop them into small cubes)

1 medium sized onion finely chopped

3-4 green chilies( slit them)

3-4 curry leaves

1tsp Cumin seeds

1 tsp Turmeric Powder

1 tsp Asafetida

2 tbsp Coconut Powder (Dry)

1 tbsp Lime juice

½ tsp Chili Powder

1tbspn oil

salt as per taste

fresh coriander chopped for garnishing

Method:

Heat oil in a pan on medium flame, add cumin seeds, turmeric powder, Asafetida, and curry leaves once it splutters add chopped onions, green chilies and sauté. Add carrot, salt, chili powder and cook for 5-6 minutes

Once the carrot is cooked add lime juice and coconut powder and cook for another 2 minutes. Now garnish with fresh chopped coriander and serve it with hot phulkas or rice.

PUNJABI CHOLE ( Chckpea )

Ingredients:

1 -24 Oz Chickpea Can (Unsalted)

1 teabag (this is used to give the black color) or Amla ( If you can find it then use it instead of tea bag, this has great nutrients and will give the dark color as well)

4 Pieces Black Cardamom

Black Salt ( Use as desired)

4 Green Chillies (Finely Chopped)

3 Tomatoes (Finely Chopped)

1 Tbsp Ginger Garlic Paste

2 Tbsp Green Coriander (Finely Chopped)

1 Onion (Finely Chopped)

1/2 tsp MangoPowder

1 tbsp Garam Masala

Red Chillies to taste

2 tsp Coriander Powder

1-1/2 tbsp Butter or Ghee

2 Pieces Bay Leaves

For Dry Spices

1/2 tsp Garam Masala

6 Pieces Cloves

1 Piece Cinnammon

1 tsp Black Pepper

1 tsp Cumin

1 tsp Coriander Seeds

2 tsp Anardana

Method:

Take a pressure cooker and add chickpea, teabag, salt and Black Cardamom and lots of water and boil for 10 minutes in the pressure cooker. Do not overcook, if you overrcook chickpea it will end up like a starchy paste. After cooking discard the teabag.

Take a pan, roast all dry spices and make a rough powder out of that and keep aside.

Take a deep pan and heat oil and add bay leaves and then add all the chole ( Keep the water seperately) in the pan and mix well for 2 minutes.

Add the dry spices, Mango powder, black salt and ginger-garlic paste. Add water in which you have boiled the chickpea earlier. Let it bring to a boil and then let it simmer for 10 minutes. Add the 2 tsp dry coriander powder.

If the curry looks too thick then add some water, mash some of the chole by pressing it with spatula to give a thick consistency like thick cream.

Garnish it with chopped coriander, green chillies halves.

Soak Red Onions in vinegar which are excellent accompaniment with Chole. Add some butter or ghee and serve it with Tandoori roti or Jeera Rice.