Aloo Bhindi Gravy

 

INGREDIENTS:

Potato - 1 large

Ladies Finger - 10 -12 no.s

Onion - 3/4 th cup finely chopped

Tomato - 1 large,  grinded to paste

Cumin seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Red chili powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1 teaspoon

Cumin powder - 1/4 teaspoon

Dry Fenugreek leaves (kasuri methi)  - a pinch

Water -  as required

Curd - 1/2 cup

Jaggery  - 1 teaspoon

Coriander leaves - as required

Oil - 2 teaspoon

METHOD:

1. In a pan,  add 1 teaspoon oil. Add 1/2 teaspoon of cumin seeds. Add sliced potatoes and chopped ladies finger. Fry for few minutes. Then keep it aside.

2. In the same pan, add another teaspoon of oil. Add 1/2 teaspoon of cumin seeds. Also add finely chopped onions, ginger garlic paste and fry till the onions turn translucent. 

3. Now add  1/2 teaspoon turmeric powder , 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and 1/2 teaspoon garam masala powder and mix well, till the raw smell of masala powder is gone.

4. Now add pureed tomato paste.

5. Also add sautéed potato and ladies finger. Add some water, cover and cook , till the potatoes and bhindi are cooked well. 

6. Now add 1/2 cup of curd and also some more water for desired consistency. Keep in simmer mode , let it cook for another few minutes.

7. Now add dried fenugreek leaves ( kasuri methi), 1/4 teaspoon cumin powder , 1/2 teaspoon garam masala and a spoon of jaggery. Mix well and let it cook for just one or two minutes and switch off the stove. Garnish with coriander leaves.

8. Serve with rice or rotti ! 

 

Chettinad Onion Kuzhambu/gravy

 This onion kuzhambu is  a tasty dish from chettinad cuisine. Usually, this dish is made with small onions. I used big onions , as I couldn't get small onions. Try this dish with small onions for more enhanced taste.

INGREDIENTS:

Onion - 3/4 cup chopped

Tomato - 1 large sized

Turmeric powder - 1/2 teaspoon

Salt - as required

Tamarind - goose berry sized soaked in hot water

Coriander leaves - for garnishing 

FOR MASALA  PASTE:

Coconut powder or fresh grated coconut - 1 tablespoon

Onion - 2  tablespoon chopped

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Coriander seeds -  1 teaspoon 

Fennel seeds - 1 teaspoon

Toor dal - 1 teaspoon

Dry red chilli - 4 no.s

SEASONING:

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Garlic - 3 to 4 pods

Dry red chilli - 3 no.s

Curry leaves - few

METHOD:

1. In a dry pan, add the items mentioned in the "masala paste"  except coconut and onion . Dry roast, until nice flavor comes .

2. Grind the above dry roasted items with 1 tablespoon coconut powder , 2  tablespoon chopped onions and little water, to a smooth paste.

3. In a pan, add 1 tablespoon oil. Also add mustard, garlic, dry red chilli and curry leaves.

4. Now add chopped onions and fry till they turn translucent.

5. Now add chopped tomatoes, turmeric powder and required salt.

6. Now add tamarind water. Cover and cook, until the onions and tomatoes are soft. It may take few minutes. 

7. Now add the masala paste which you prepared in step 2. Also add required water . The gravy should be slightly thick.

8.  Keep the flame in medium to low. Boil the gravy for 4 to 5 minutes and switch off. Garnish with coriander leaves.

9. Serve with rice or millet or rotti !. 

Quinoa with Onion Gravy

Pesto Sauce Pasta

  Easy home made pesto sauce. Pesto sauce is a pasta sauce made with fresh basil leaves, pine nuts, olive oil and cheese. Variations can be made in substituting other nuts for pine nuts, replacing basil with spinach or mint or parsley etc. You can also make this sauce vegan by avoiding cheese or butter. My son's most favorite pasta sauce is pesto sauce. Below is the recipe for how I make pesto sauce for his school lunch box . 

INGREDIENTS:

Fresh Basil leaves -  250 to 300 gms

Pine Nuts - 1/4 cup

Extra virgin olive oil - 1/4 cup

Garlic clove - 1 small

Black pepper powder - 1 teaspoon

Grated parmesan cheese ( optional) - 1/4 cup ( I usually don't add cheese for school lunchbox, as they don't refrigerate the lunch box in school. So chances are there for the food to be spoiled. Don't add cheese, if you are making it for lunch box)

Italian seasoning  - 1/2 teaspoon

Butter - 1 tablespoon

Salt - as required

Lemon juice- few drops 

METHOD:

1.  Wash the basil leaves well in a running cold water. In a mixer, add basil leaves, pine nuts, olive oil, garlic, pepper powder, cheese and grind to a smooth paste. Your pesto sauce is ready.

2. Boil water in a big bowl and add  penne pasta ( See the pasta package for cooking time of penne pasta) . Penne pasta approximately take 10 - 12 minute of cooking in hot water. Filter the water , and also wash the cooked pasta in running cold water . It prevents the pasta from further cooking.

3. In a pan, add 1 tablespoon of butter. Add the cooked pasta and also add required salt and stir fry for a minute. Now add the pesto sauce. Also add 1/2 teaspoon of Italian seasoning powder and mix well. No need to heat the sauce for too long. In just 1 to 2 minutes, switch off the stove. Add some lemon juice and mix well. Pesto sauce pasta is ready !!!

Note:

1.  If you don't have pine nuts, replace it with walnuts or almonds  or pistachios.

2. If you don't have basil leaves, replace it with spinach or mint or cilantro . Or you can also add half basil leaves, and half spinach or avocado or raw zucchini etc.