September 25, 2009

Mixed Veg. Curry


Mixed Veggies of your choice – 2 cups
(Potato, Carrot, Beans, Green Peas, Cauliflower etc)
Tomato – 1 small
Whole Garam Masala –
(Cloves, Cinnamon, Pepper corns, Bay leaf, Green Cardamom)

Cashew nuts – 6 or 7
Ginger Garlic paste – 1 tsp
Chopped Onions – 1 Big Onion
Turmeric – ½ tsp
Green Chilli
Red Chilli Powder – 1 tsp
Coriander + Cumin Powder – 1tsp
Yogurt – 1 cup
Coriander Leaves


Wash, peel and cut the Potatoes, carrots and set aside. Wash and cut the beans, Cauliflower, Tomato and set aside.
Boil Potatoes, carrots, beans, Green peas all together, by adding little salt, turmeric and
Drain the water, and set aside both the stock and veggies.
Separately boil the cauliflower with little salt and turmeric and set aside.

In a vessel, add oil, when it is hot, add whole garam masala and fry for 2 min.

Now add cashews and fry for 2 min, then add green chilli, ginger garlic paste and sauté it till the rawness goes off.

Now add Onions, turmeric, salt and cook till, onions are soft.

Let it cool down this mixture to room temperature, and make into a fine paste. (if required, add very little water)

Put the Grinded mixture back to the pan, if needed add little oil, and fry till oozes out the pan.

Now add Red chilli powder, Coriander powder, cumin powder and mix well and add very little water to avoid burning.

Now add chopped tomatoes and cook till tomatoes are soft.

Now add yogurt. Keep stirring while adding yogurt.

Add the stock/ little water to get the consistency you want, adjust salt.

Add veggies, mix well.

Add Coriander leaves, mix well, cover it with lid and cook for 5 to 10 min on very low flame.

Mixed veg. Curry is ready to serve.

Serve Hot with roti/ rice.

September 17, 2009

Katthi Palak Chutney

Chukkakora Pachadi (Katthi Palak)


Katthi Palak - 3 bunches
Red Chilli - 2 number
Green chilli - 3 or 4
Garlic Pods - 2 or 3
Urad split
Mustard seeds
Methi seeds ( optional)


Wash the Katthi Palak leaves and drain the water completely.

In a pan, add oil, when it is hot add red chilli, urad dal, mustard seeds, jeera, methi seeds and fry till mustard seeds crackle and then add green chilli, garlic and hing and fry till they are done and set aside.

Now in the same pan add Katthi leaves, mix well, and cook till it leaves oil, let it cool down.
As soon as you add leaves they will turn into mashy, then add salt and let it

In the mean time, put the mixture in a blender and make into course powder.

Now add the Katthi leaves to the blender, add some turmeric, adjust salt and just using pulse button of the blender mix well.

Serve with Hot Rice and Ghee.

RidgeGourd Skin Chutney


Peeled tender skin of Ridge gourd
Hand full of Ridge gourd pieces
Tamarind - small piece
Green Chilli - 3 or 4
Urad Split - 1 tsp
Mustard seeds - 1/2 tsp
Red Chilli - few
Salt - to taste
Oil - 1 tsp


Peel and wash the tender skin over Ridge gourd, drain the water completely and set aside, along with few pieces of ridge gourd.

Take a pan add oil, when it is hot add red chilli, urad split, mustard seeds, when the mustard seeds crackle, add hing, tamarind and greenchilli.

Now add Ridge gourd, mix well, add salt and cook till the ridge gourd is soft.

Let it cool to the room temperature, and then put it in blender and make into a course chutney.

Serve hot with Hot Rice and Ghee.

September 8, 2009

Pappu Pulusu/ Pappu Charu


Toor Dal - 1 small cup
Onion - 1 small
Drum Stick pieces - 4 or 5
Green Chilli - 3 or 4
Tamarind Juice - 1 cup
Curry Leaves - Few
Turmeric - 1 tsp
Red Chilli Powder
Whole Cloves - 1 or 2 (optional)
Ginger - Small Piece
Coriander leaves (optional)

For Tadaka:

Oil - 1 tbsp
Red Chilli - 2 or 3
Mustard Seeds - 1 tsp
Cumin seeds - 1 tsp
Whole garlic - 3 or 4 pods

Cook the toor dal with 1:2 ratio of dal and Water, mash it little bit and set aside.

Cut the onion into long thin slices, and set aside.

Take a vessel, add water, turmeric, drum sticks, onions, green chilli, few curry leaves, ginger, tamarind juice, salt, whole clove (optional) and cook for 5 min.

Now add Cooked dal, mix well cover with a lid and cook till onions and drumsticks are well cooked.

Now add Red Chilli Powder, Coriander leaves(Optional), cover with a lid and simmer for 5 min.
Take a pan, add Oil, when it is hot enough add red chilli, mustard seeds, cumin seeds, when they start crackle add garlic pods, curry leaves, hing and fry for 2 or 3 min.

Add this tadaka to the Vessel, mix well, Cover it with a lid and switch off the stove.

Serve hot with rice and vegetable fry.

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