Raseele Aloo (Simplest Aloo curry ever)

Raseele Aloo

Prep Time: 15 mins

Cooking Time: 5 mins

Servings: 4

Ingredients:

500 gms potatoes (boiled and skin removed)

2 tsp oil

1 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

Pinch of hing

2 cups of water

Salt to taste

Method:

1. Heat oil in a pan; add hing then add all the spice powders and mix, immediately add water before the spices get burnt.
2. Roughly crush the boiled potatoes and add to the pan. Add salt to taste and bring to a boil.
3. Raseele Aloo is ready to serve with puri, roti or parnatha of your choice.

Co-zy Tips:

This is the best recipe to cook when you do not have time and not many vegetables in stock.

Soft Puri

Soft and Fluffy Puri

Prep Time: 30 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 cups of whole wheat flour

1 tbsp maida (optional)

1 tsp salt

1 tbsp oil

Luke warm water

Oil for deep fry

Method:

1. Take flour and maida in a bowl and add salt and oil and mix well. Now slowly add warm water and start kneading the dough till its soft and not sticking to your hands.
2. Let the dough rest for 20 mins.
3. Heat oil in a pan; make small balls from the dough and roll them into round puri with uniform thickness and fry them in oil pressing it gently till it puffs up. Once puffed up turn it to other side and remove.
4. Fry all the puris and serve with your favourite curry.

Co-zy Tips:

Use oil while rolling instead of flour. Using flour leaves a residue in the oil.

Quick and Easy Tomato Pulao

Tomato Pulao

Prep Time: 10 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 cups of rice

5-6 red tomatoes cut into big chunks

2 onions sliced

4-5 pods of garlic crushed

2 green chillies cut into half

2 sprigs of curry leaves

1 tbsp of chopped coriander

Whole garam masala (1” cinnamon, 4 cloves, 3 cardomom, 5-6 peppercorns, 1 bay leaf)

1 tsp cumin

1 tsp mustard

1 whole red chilli

1 tbsp oil

½ tsp turmeric

1 tsp red chilli powder

2 tsp coriander powder

Salt to taste

Water as required

Method:

1. Wash and soak the rice for at least 30 mins.
2. Heat oil in a pressure cooker or rice cooker or pressure pan; add the whole garam masala, cumin, mustard and red chilli.
3. After frying for 30 secs add onions, green chilli and garlic and sauté. Add turmeric and salt as it helps to cook the onions quicker.
4. After the onions are transparent add chilli powder and coriander powder and add the chopped tomatoes and chopped coriander and mix well. Cook for 2 mins.
5. Add the soaked rice and sufficient water and bring it to a boil. Adjust the salt if required.
6. Cover and cook for 2 whistles.
7. Serve with raita of your choice.

Co-zy Tips:

You can cook it with ghee instead of oil to give it a rich flavour, else add little ghee after you serve before eating.

Simple Aloo Gobi

Simple Aloo Gobi

Prep Time: 10 mins

Cooking Time: 15 mins

Servings: 4

Ingredients:

1 floret of gobi (cauliflower) cut into small pcs

2 potatoes chopped into same size as gobi

2 tomatoes finely chopped

2 tsp chopped coriander for garnish

1 tbsp oil

½ cup water

¼ tsp hing

½ tsp turmeric powder

2 tsp coriander powder

1 tsp chilli powder

1 tsp cumin

1.2 tsp garam masala (optional)

Salt to taste

Method:

1. Heat oil in a pan; add cumin and let it splutter, then add hing, turmeric, chilli powder and coriander powder and immediately add ½ cup of water before the spices get burnt.
2. Add salt and then add chopped potatoes and gobi and mix well, cover and let it cook till the water evaporates.
3. In 7-8 mins the vegetables will be cooked and soak up all the water in the pan.
4. Now add chopped tomatoes and cover and cook for another 2 mins and add garam masala.
5. Garnish with chopped fresh coriander and serve hot with roti or rice as a side dish.

Co-zy Tips:

1. You may steam the loo and gobi prior to reduce the cooking time, no need to add water just fry them.
2. You can prepare with just cauliflower too.

Cream of Tomato Soup

Cream of Tomato Soup

Prep Time: 10 mins

Cooking Time: 30 mins

Servings: 4

Ingredients:

500 gm ripe red tomatoes

1 carrot

1 onion

1 potato (skin peeled)

1 green chilli

1 tsp coriander leaves

1 tsp butter

1 bay leaf

½ tsp pepper powder

Fired bread cubes

1 tbsp cream for garnish (optional for weight watchers)

Salt to taste

Method:

1. Boil all the vegetables (tomatoes, carrot, onion, potato, green chilli and coriander) in pressure cooker with enough water.
2. Allow the vegetables to cool and then blend them to smooth consistency in a blender and strain.
3. Heat butter in a pan add bay leaf and then pour the strained soup into the pan.
4. Add salt and pepper and bring it to boil and turn off the heat. Remove the bay leaf.
5. Pour soup in bowls and garnish with fresh cream and fried bread and serve hot.

Co-zy Tips:

1. You may use plain rusk instead of fried bread to avoid ghee or oil.
2. Low fat cream can be used if you are calorie conscious.

Easy Vegetable Soft Noodles (Veg Hakka Noodles)

Vegetable Soft Noodles

Prep Time: 30 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 packs of Noodles (Chings)

2 tbsp oil

1 large bowl of shredded vegetables (cabbage, capsicum, carrots and beans)

1 onion thinly sliced

Spring onion greens cut into 1”

1 tsp Pepper powder

½ tsp Ajinomotto (optional)

2-3 tsp Dark Soya sauce

1 tsp vinegar in chilli

2 tsp green chilli sauce (optional)

Salt to taste

Method:

1. Boil water in a pot and add some salt and 2 tsp oil. After the water starts boiling add the noodles cook for 3-4 mins. Remove when they are 80% done. (DO NOT COOK THEM COMPLETELY).
2. Strain the noodles and spread them on a plate and apply some oil so that they do not stick.
3. Heat a wok; add oil. After the oil is hot add onions and stir for 30 secs. Add all the vegetables and stir for 1 min.
4. Add salt, pepper, soya sauce, ajinomotto, chilli sauce and vinegar and give a quick stir.
5. Add the noodles and mix gently without breaking the noodles. Try and toss the noodles.
6. Garnish with spring onion greens and serve hot.

Co-zy Tips:

Do not let the noodles rest for long.

Sukha Aloo Ki Sabzi

Sukha Aloo Ki Sabzi

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

500 gms of boiled potatoes

1 large onion finely chopped

1 large tomato finely chopped

½ cup blanched green peas

1-2 green chillies chopped

8-10 curry leaves

1 tsp mustard seeds

1 tsp cumin

½ tsp turmeric powder

½ tsp chilli powder

1 tsp coriander powder

1 tbsp chopped fresh coriander for garnish

Salt to taste

Method:

1. Heat oil in a pan; add mustard seeds and cumin and let it splutter.
2. Add curry leaves and green chillies and sauté for 30 secs.
3. Add chopped onion and salt and turmeric powder and fry till the edges turn light brown.
4. Now add tomatoes, green peas, chilli powder and coriander powder and cook till tomatoes are soft.
5. Now roughly crush the boiled potatoes into big chunks and add to the pan and coat the mixture well. Adjust the salt if required and cover and cook over low heat for 3-4 mins.
6. Garnish with chopped coriander and serve with roti or puri.

Co-zy Tips:

1. Add some tomato ketchup and make a Frankie roll for kid’s lunch box or an evening snack.
2. This preparation can also be used for masala dosa.

Thotakura Podi Kura

Thotakura Podi Kura

Prep Time: 15 mins

Cooking Time: 15-20 mins

Servings: 4

Ingredients:

1 big bowl of chopped thotakura (amarnathus)

1 small cup of tuar dal (soaked)

½ tsp turmeric powder

Salt to taste

Tempering:

3-4 tsp of oil

2 tsp of urad dal

1 tsp of mustard seeds

1 tsp of cumin

3-4 whole red chillies

2 sprigs of curry leaves

Method:

1. First steam dal and thotakura separately for 5-6 mins in a microwave.
2. Heat oil in a pan; add the tempering then add the dal first and cook it till it is almost done. (The dal should be cooked but yet not soft)

3. Add the thotakura and add salt and turmeric powder and sauté. Add ¼ cup of water and cover and cook till the water evaporates and nicely done.

Serve hot with steamed rice or roti.

South Indian Beans Stir Fry

South Indian Beans Stir Fry

Prep Time: 15 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

300 gms french beans chopped
½ tsp turmeric

½ tsp chilli powder

½ tsp coriander powder

2 tsp desiccated coconut

Salt to taste

Tempering:

3 tsp oil

½ tsp mustard seeds

½ tsp cumin

8-10 curry leaves

2-3 whole red chillies

2 tsp urad dal

Method:

1. Steam the beans for 5-6 mins in a microwave.
2. Heat oil in a pan and add the tempering.
3. Add the steamed beans and add salt and turmeric and stir. Add 2-3 tbsp of water and cover and cook for 4-5 mins.
4. Check if the beans are done well; add chilli powder, coriander powder and coconut powder and stir for 1 min.
5. Serve with steamed rice or roti.

Co-zy Tips:

1. If there is no microwave you may even boil the beans with little water prior to cooking.
2. You may use fresh grated coconut as well.

Quick and Simple Aloo Parantha

 Aloo Parantha

Prep Time: 30 mins

Cooking Time: 15 mins

Servings: 4

Ingredients:

For Dough:

1 cup of whole wheat flour

1 tbsp maida

2-3 tsp oil

Salt to taste

Water as required

For Aloo Stuffing:

4-5 Potatoes boiled

½ tsp turmeric

½ tsp red chilli powder

½ tsp pepper powder

1 tbsp chopped fresh coriander

Salt to taste

Method:

1. Knead the flour and maida together into soft dough and let it rest for 30 mins.
2. Mash the boiled potatoes and mix all the spices.

Step 1: Take a portion of the dough and divide into 2 smaller potions and roll into 2 small rotis.

Step 2: Take a roti and spread the aloo stuffing on it and cover it with another roti.

Step 3: Curl the edges of the 2 rotis together.

Step 4: Roll the parantha with a rolling pin or pat it with your fingers to flatten it.

Step 5: Heat a tawa or a griddle and put cook the parantha on both sides.

Step 6: Add oil or butter and cook on both sides till its crisp.

Aloo Parantha is ready. Serve it with pickle and curd.

Co-zy Tips:

1. Allow the potatoes cool completely after boiling; else the filling will be too soggy and it will be difficult to roll the paranthas.
2. You may add little chat masala to the stuffing to give it a tangy twist.

Methi Malai Paneer

Methi Malai Paneer

Prep Time: 20 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 large onions finely chopped

3 tomatoes pureed

2 cups of fresh methi leaves

200 gms Paneer cubes (slightly fried)

1 tbsp oil

1 tbsp Ghee

3-4 pods of garlic chopped

Pinch of asafoetida

½ tsp Turmeric powder

2 tsp Chili powder

2 tsp coriander powder

2 tsp kitchen king masala (You may also use garam masala if you do not have kitchen king masala)

½ tsp Amchur powder

1 tbsp kasuri methi (roasted and powdered

1 tbsp cashew nut

1 tbsp almonds

4 tbsp milk

½ cup cream (low fat preferred)

Salt to taste

Coriander leaves for garnishing

Method:

1. Soak cashew and almonds in milk before you start cooking. Grind them into a smooth paste after 10 mins.
2. Fry the paneer till the edges are light red and keep it aside.
3. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
4. Add onions and a little salt and sauté until onions are golden brown.
5. Now add the tomato puree, turmeric powder, chili powder, kitchen king masala and cook for 1 min.
6. Add amchur powder and kasoori methi. Let it cook for 3 to 4 mins over medium heat.
7. Add fresh methi leaves and sauté until it changes colour. Add a little water and cook for another 5 mins the gravy comes together.
8. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 mins.
9. Add fried paneer cubes and add some water and let it cook for 3 to 4 mins.
10. Garnish with chopped coriander leaves and serve hot with Roti or Pulao.

Co-zy Tip:

1. You may replace cream with low fat yoghurt.
2. Boil the tomatoes and then puree to reduce cooking time.

Oats Upma

Oats Upma

Prep Time: 10 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup soaked soya granules (use 1/3 cup of dry soya to make 1 cop of soaked soya)

1 onion finely chopped

2-3 green chillies chopped

2 tbsp green peas – boiled

1 carrot chopped and blanched

½ tsp turmeric powder

½ tsp sugar

Chopped coriander for garnish

Salt to taste

Tempering:

2-3 tsp oil

1 tsp mustard

1 tsp cumin

8-10 curry leaves

Pinch of asafoetida

Method:

1. Heat oil in a pan; add the tempering and let it splutter.
2. Now add onion and green chillies and sauté for 1 min and add green peas and carrots and sauté for 1 min.
3. Add salt, turmeric and sugar and mix well.
4. Wash and add oats to the pan and mix well and cover and let it cook for 1 min. Sprinkle some water if needed.
5. Remove and garnish with chopped coriander and serve hot.

Co-zy Tips:

1. You may add finely chopped potatoes and tomatoes for extra flavour and texture.
2. You may dry roast the oats for 1 min prior to cooking.

Soya Upma

Soya Upma

Prep Time: 10 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup soaked soya granules (use 1/3 cup of dry soya to make 1 cop of soaked soya)

1 onion finely chopped

2-3 green chillies chopped

2 tbsp green peas - boiled

½ tsp turmeric powder

½ tsp sugar

2 tsp lime juice

Chopped coriander for garnish

Salt to taste

Tempering:

2-3 tsp oil

1 tsp mustard

1 tsp cumin

8-10 curry leaves

Pinch of asafoetida

Method:

1. Wash and soak the soya granules leave it aside. (read the Co-zy Tip below)
2. Heat oil in a pan; add the tempering and let it splutter.
3. Now add onion and green chillies and sauté for 1 min and add green peas and sauté for 1 min.
4. Add salt, turmeric and sugar and mix well.
5. Add the soaked soya granules to the pan and mix well and cover and let it cook for 1 min and finally add lime juice.
6. Remove and garnish with chopped coriander and serve hot.

Co-zy Tips:

1. You may add finely chopped potatoes and tomatoes for extra flavour and texture.
2. To make 1 cup of soaked soya granules soak 1/3 cup of dry soya granules in warm water for 10-12 mins and then drain the water and use.

Kanda (Onion) Poha

Kanda (Onion) Poha

Prep Time: 5 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup flattened/beaten rice or Poha

1 onion finely chopped

2-3 green chillies chopped

2 tbsp peanuts or green peas

½ tsp turmeric powder

½ tsp sugar

2 tsp lime juice

Chopped coriander for garnish

Salt to taste

Tempering:

2-3 tsp oil

1 tsp mustard

1 tsp cumin

8-10 curry leaves

pinch of asafoetida

Method:

1. Wash the poha and strain it in a colander and leave it aside.
2. Heat oil in a pan; add the tempering and let it splutter. Now add the peanuts and fry till crisp.
3. Now add onion and green chillies and sauté for 1 min. (If using green peas add now and sauté for 1 min)
4. Add salt, turmeric and sugar and mix well.
5. Add the washed poha to the pan and mix well and cover and let it cook for 1 min and finally add lime juice.
6. Remove and garnish with chopped coriander and serve hot.

Co-zy Tips:

1. You may add finely chopped potatoes and tomatoes for extra flavour and texture.
2. Also some bhujia or sev can be added before serving to give some crunch.

Soya Aloo Curry

Soya Aloo Curry

Prep Time: 20 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

100 gms of soya chunks (boiled)

2 large potaotes cut into 1” cubes

1 large onion diced

2 tomatoes chopped

3-4 tsp oil

1 tsp ginger garlic paste

1 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 tbsp Chopped coriander

8-10 curry leaves

2 cups water

1 tbsp milk

Salt to taste

Tempering:

1 tsp mustard seeds

1 tsp cumin

Method:

1. Take 1 litres of water in a pot add milk and bring to boil. Add the soya chunks and allow it to boil for 6-8 mins. Remove and drain the water.
2. Heat oil in a pressure cooker. Add mustard seeds and cumin and let it splutter. Now add onion and curry leaves and fry till edges turn brown then add ginger garlic paste and cook till the raw flavour is gone.
3. Add the dry powders and sauté for 30 seconds then add tomatoes and cook till it leaves oil.
4. Now add the potatoes and soya chunk and coat it well and cook for 2 mins.
5. Add 2 cups of water and half of the coriander and cover the lid and cook for 2 whistles or 5-8 mins.
6. Remove and garnish with remaining coriander and serve with roti or rice.

Co-zy Tips:

1. To make it more spicy you may add ½ tsp garam masala.
2. You can make the same recipe without potato as well.

Gun Powder for Idli/Dosa

Gun Powder for Idli/Dosa

Prep Time: 10 mins

Cooking Time: 0

Servings: Till it lasts

Ingredients:

2 tbsp urad dal

2 tbsp channa dal

1 tbsp peanuts

5-6 dry red chillies

Salt to taste

Method:

1. Dry roast urad dal, channa dal and peanuts till they turn light red and start leaving aroma. Then add red chillies and roast till done.
2. Remove and allow it to cool. Add it to the blender add salt and blend to a slight coarse powder.
3. Serve with idli or dosa.

Co-zy Tips:

1. Add some ghee to the gun powder and then have it with idli or dosa, it tastes too good and kids also love it.
2. You may sprinkle it over dosa while cooking and serve too. If you cook the dosa with ghee it will become ghee kharam dosa/nayi kharam dosa.

Vegetable Paneer Salad

Vegetable Paneer Salad

Prep Time: 15 mins

Cooking Time: 0

Servings: 4

Ingredients:

200 gms Paneer (cottage cheese)

2 tomatoes chopped

1 cucumber sliced

1 cup shredded cabbage

1 carrot grated

1 onion thinly sliced

Salt to taste

½ tsp white pepper powder

1 tsp chat masala

2 tsp chopped fresh coriander

1 lime juice

Method:

1. Take a salad bowl and add all the vegetables and crumble the paneer and add.
2. Add rest of the ingredients and toss it gently.
3. Serve immediately.

Co-zy Tips:

Very good for weight loss, include it as evening snack or as a part of your lunch.

6-in-1 Breakfast Batter (Idli/Steam Dosa/Dosa/Ponganalu/Uttapam/Punugulu)

6-in-1 Breakfast Batter (Idli/Steam Dosa/Dosa/Ponganalu/Uttapam//Punugulu)

 6-in1 Batter is one common batter that can be used to make 5 different breakfast dishes. This will help you plan your entire weeks Menu (Mon-Sat). Try it!!

Ingredients:

1 cup whole Urad dal

2 cups of idli rice

1 cup of raw rice

1 cup of flat rice

2 tsp of fenugreek seeds

Salt to taste

Method:

Wash and soak urad dal, flat rice and fenugreek seeds in a bowl and rice and idli rice in a separate bowl (this is only for convenience of grinding in a blender) for 7-8 hours.

First blend the urad dal, flat rice and fenugreek seed mixture then both the rice.

Add salt, mix the batter well and leave it overnight to rise.

Day 1 Idli: As the batter is thick today you can make Idli using this batter. Refrigerate the remaining batter immediately.

Day 2 Steam Dosa: Take a portion of batter and add very little water to the batter and make steam dosa. For making steam dosa just pour the batter on the hot griddle and do not rotate. Just add few drops of oil and cover it with a lid and allow it to cook. Do not flip the dosa and just take it off when it is done.

Day 3 Dosa: Today we can take desired quantity of batter and enough water to make dosa.

Day 4 Ponganalu: For making Ponganalu we need to keep the batter moderately thick and also we need the special pan to make them.

Day 5 Uttapam: By now the batter would have become bit sour, its right time to make uttapams.

Day 6 Punugulu: With the leftover batter we can make punugulu either for breakfast or evening snack.

Co-zy Tips:

1. If you do not have 7-8 hours of soaking time you can soak in hot water for just 2-3 hours and complete the process.
2. Add some cooking soda in the batter to aid in rising.
3. You may also add a slice of bread soaked in water to have a perfect fermentation in winters.
4. If there is no cooking soda and no bread then just leave in a warm corner of the kitchen or inside the oven.
5. You can prepare the chutney and store in refrigerator and use it for all days.

Uttapam

Uttapam

Prep Time: 10 mins

Cooking Time: 15-20 mins

Servings: 2

Ingredients:

1 bowl of leftover dosa batter

1 large onion finely chopped

1 tomato finely chopped

1 green chilli finely chopped

2 tsp of fresh coriander chopped

1 tsp cumin

Salt to taste

Method: 

1. To the batter add all the ingredients. Be careful while adding salt as the batter already has some salt.
2. Heat a griddle or tawa and add some oil and pour the batter and do not rotate. Cover the uttapam.
3. After 1-2 mins flip it and cook without cover for another 1 min.
4. Serve hot with chutney of your choice.

Co-zy Tip:

You may add vegetables of your choice like grated carrots, finely chopped capsicum to give extra colour and taste to you uttapam.

Healthy n Easy Soya Manchurian

Healthy n Easy Soya Manchurian

Prep Time: 10 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

100 gms Soya Chunks (Mealmaker)

1 tbsp oil

2 tsp dark soya sauce

1 tbsp corn flour

1 tsp pepper powder

1 tsp vinegar

1 tbsp tomato ketchup

1 tsp chilli sauce

1 capsicum cut in cubes

8-10 pods of garlic chopped

2 green chillies chopped

1/2 “ginger chopped

Spring onions chopped

Spring onion greens chopped for garnish

½ tsp sugar

2 tbsp water

Salt to taste

Method:

1. Boil water in a pot with 1 tbsp milk and add soya chunks when water starts boiling. Cook it for 5-8 mins. Remove and drain the water.
2. Mix corn flour to the chunks.
3. Heat oil in a wok or pan and add the soya chunks and sauté for 2-3 mins and take it out.
4. In the same pan add onions, ginger, garlic and green chillies and sauté for 30 secs. Then add capsicum and stir for another 30 secs.
5. Now add all the wet ingredients (soya sauce, tomato ketchup, chilli sauce and vinegar) and sauté for 30 secs and then add salt, pepper and sugar and give a quick stir and add water.
6. After the mixture boils add the sautéed soya chunks and coat them well and cook for 1-2 mins.
7. Remove and garnish with spring onion greens and serve hot as a snack or with fried rice or soft noodles.

Co-zy Tips:

If you want the soya to be crisp you may even deep fry them, but this way its more healthy and quick.

Beerakaya Tokku Pachadi (Ridge Gourd Peel Chutney)

Beerakaya Tokku Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

1 cup Beerakaya Tokku chopped (Ridge gourd peel)

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and sauté beerakaya tokku for 2 mins along with salt and turmeric and take it out.
2. In the same pan add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
3. After the ingredients turn crisp add asafoetida, curry leaves and sauté for 30secs.
4. Turn off the heat and add tamarind and coriander.
5. Add to the blender and grind it into a coarse mixture.
6. Then add the peel and grind it to a coarse chutney
7. Serve with hot plain rice and ghee or curd rice.

Co-zy Tip:

You may temper again if you wish.

The peel is rich in minerals and fibre.

Cabbage Pachadi

Cabbage Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

1 cup cabbage shredded

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

2 tsp til (sesame seeds)

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and saute cabbage for 2 mins and take it out.
2. In the same pan add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
3. After the ingredients turn crisp add asafoetida, curry leaves and til and sauté for 30secs.
4. Turn off the heat and add tamarind and coriander.
5. Add to the blender and grind it with salt into a coarse mixture.
6. Then add the cabbage and turmeric and just whip it 1-2 times.
7. Serve with hot plain rice and ghee or curd rice.

Co-zy Tip:

1. You may replace tamarind with tomato, but then you will have to cook the tomato in 1 tsp oil till its mushy and then add.
2. You may temper again if you wish.

Andhra Dosakaya Pachadi

Andhra Dosakaya Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 5 mins
 Servings: 4

Ingredients:

2 Dosakaya chopped

½ tsp turmeric powder

Salt to taste 

Tempering:

Oil – 2-3 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

4-6 dry red chillies

2-3 green chillies

5-6 fenugreek seeds

3-4 pods of garlic

6-8 curry leaves

2 tsp coriander leaves

4-5 pcs tamarind or ½ tsp tamarind pulp

Pinch of asafoetida

Method:

1. Heat oil in a pan and add urad dal, fenugreek seeds, red chillies, green chillies, mustard, garlic and sauté.
2. After the ingredients turn crisp add asafoetida.
3. Add curry leaves and saute for 30secs. Turn off the heat and add tamarind and coriander.
4. Add to the blender and grind it with salt into a coarse mixture.
5. Then add half the chopped dosakaya and turmeric and just whip it 1-2 times.
6. Remove into a bowl and mix it with the remaining dosakaya and serve with hot plain rice and ghee.

 Co-zy Tip:

1. If you do not like chunks of dosakaya then you can blend the whole dosakaya in the blender.
2. I like it with chunks as it give nice crunch and texture.

Vankaya Pachadi (Roasted Eggplant Chutney)

Vankaya Pachadi (Roasted Eggplant Chutney)

Prep Time: 10 mins

Cooking Time: 0

Servings: 4

Ingredients:

1 large Egg Plant (Big Brinjal)

3-4 pods of Garlic

3-4 green chillies

2 tsp of coriander leaves

3-4 pcs of tamarind/1 tsp of tamarind pulp

Salt to taste

Method:

1. Apply a thin coat of oil and roast the Eggplant on flame or in an oven till the skin is burnt.
2. Peel off the skin with wet hands and roughly mash it in a bowl.
3. In a mortar add all the other ingredients (chillies, tamarind, salt and coriander) and  crush them together with a pestle.
4. Add the crushed mixture to the eggplant and mix well.
5. Serve with hot steamed rice and ghee.

Co-zy Tips:

1. If you do not have mortar and pestle you may whip the ingredients in a blender too, but ensure they are coarse.
2. You may also temper it with mustard seeds and curry leaves if you wish to.
3. You may add some finely chopped onion for a variation.

Karivepaku Pachadi (for Rice)

Karivepaku Pachadi (for Rice)

Prep Time: 10 mins

Cooking Time: 10 mins
 Serving: 2

Ingredients:

1 cup Curry leaves
2-3 Green chilli
2-3 dry red chillies

2 tsp urad dal

4 cloves of garlic

6-8 fenugreek seeds
1 tsp Tamarind pulp
Salt to taste 
Oil - 2 tsp 

Tempering:

Oil - 1 tsp 
 ½ tsp Mustard seeds

1 tsp urad dal

Pinch of asafoetida

Method:

Heat oil in a pan and add urad dal, fenugreek seeds, red chillies, green chillies, garlic and sauté.

Add curry leaves, tamarind and cook for 1 min.

Add to the blender and grind it with salt to a smooth paste. (DO NOT ADD WATER)

Temper the chutney and serve with hot steam rice.

Co-zy Tip:

Do not dry the let the curry leaves dry after washing.