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.

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.

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.

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.

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.

Tomato Rasam

Tomato Rasam

Prep Time: 5 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

3 tomoatos hand crushed

4-5 cups of water

1 tsp Tamarind concentrate or 4-5 pcs of tamarind

½ tsp turmeric powder

3 tsp Rasam Powder (MTR Brand)

4-5 pods of garlic crushed

1 cup arhar dal water/1 tbsp mashed dal (optional)

2 sprigs of curry leaves

1 tbsp of fresh coriander leaves (with stalks)

½ tsp sugar

Salt to taste

Tempering:

1 tsp oil

1 tsp ghee

½ tsp of mustard seeds

½ tsp of jeera

¼ tsp of hing/asafoetida

Method:

1. Take water in pot and add crushed tomatoes and salt and let it cook till tomatoes are soft.
2. Add turmeric powder, rasam powder, tamarind, dal water curry leaves, half of coriander and sugar and cover and let it boil for 2-3 mins.
3. Now temper the rasam. (Tempering: Heat oil + ghee and add mustard, jeera and after it splutters add hing and add it to the rasam and cover immediately)
4. Garnish with remaining coriander and serve with hot steamed rice along with papad.

Co-zy Tips:

1. Whenever you cook dal remove the water and store in refrigerator and use it to make rasam the next day.
2. If you have any leftover dal from the previous day; you can mash is and use to make rasam as well.
3. Though you can make the rasam without the dal, dal brings a boost in flavour of the rasam.
4. Do not forget to add coriander with the stalks.
5. This recipe can also be had as a very good appetizer specially in winters.

Mint or Pudina Raita

Mint or Pudina Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cup of mint leaf puree

½ tsp red chilli powder

½ tsp roasted cumin powder

Salt to taste

Method:

1. Whip the curd well without lumps and add mint puree and salt.
2. Garnish chilli and cumin powder
3. Serve with Biriyani of your choice.

Co-zy Tips:

You may adjust the consistency to your liking, but this raita tastes best thick.

Boondi Raita

Boondi Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cup boondi

½ tsp red chilli powder

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add boondi and salt to it and sprinkle red chilli powder.
2. Garnish with coriander
3. Serve with Biriyani of your choice.

Co-zy Tips:

1. You may adjust the consistency to your liking, but this raita tastes best thick.
2. Add Boondi just before serving for the crunch.

Tomato Raita

Tomato Raita

Prep Time: 5 mins

Cooking Time: 2 mins

Servings: 4

Ingredients:

1 bowl of curds

2 tomatoes chopped (Hybrid preferred)

1 green chilli chopped

1 tbsp fresh grated coconut

2 tsp finely chopped fresh coriander leaves

Salt to taste

Tempering:

1 tsp oil

½ tsp mustard seeds

4-6 curry leaves

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Temper the raita
4. Serve with Biriyani of your choice or can be eaten with plain rice as well.

Co-zy Tips:

If you like your raita thick do not add water.

Cucumber Raita

Cucumber Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

1 cucumber grated

1 green chilli chopped

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Serve with Biriyani of your choice.

Co-zy Tips:

1. If you like your raita thick do not add water.
2. You may even chop the cucumber finely instead of grating.
3. You can grate a small carrot too to make more vibrant.

Onion Raita

Onion Raita

Prep Time: 5 mins

Cooking Time: 0 mins

Servings: 4

Ingredients:

1 bowl of curds

2 onions sliced

1 green chilli chopped

2 tsp finely chopped fresh coriander leaves

Salt to taste

Method:

1. Whip the curd well without lumps and add all the ingredients to it.
2. Add water to you desired consistency.
3. Serve with Biriyani of your choice.

Co-zy Tips:

If you like your raita thick do not add water.

Vegetables in Manchurian Sauce

Vegetables in Manchurian Sauce

Prep Time: 20 mins

Cooking Time: 10 mins

Servings:  4

Ingredients:

Assorted Vegetables cut in 1” pcs and blanched (Cabbage, Carrots, Capsicum, Cauliflower, Broccoli, French Beans, Baby corn, etc)

1 onion diced into 1”

8-10 cloves of garlic finely chopped

2 green chillis deseeded and finely chopped

1 tbsp soya sauce

2 tsp tomato sauce

2 tsp green chilli sauce

2 tsp chilli vinegar

1 tbsp corn starch

Spring onion greens chopped for garnish

½ tsp pepper

¼ tsp ajinomotto (optional)

2 cups of water

Salt to taste

Method:

1. Heat oil in a wok or wide pan add chopped garlic and sauté for 30 seconds and then add onions and green chillis and stir for another 30 seconds.
2. Add all the blanched vegetables and stir for 1-2 mins.
3. Add soya sauce, vinegar, tomato sauce, chilli sauce, salt, pepper and ajinomotto and stir for a minute.
4. Add 1 cup of water and bring it to boil.
5. Dissolve corn starch in 1 cup of water and add to the boiling vegetables and let the sauce thicken.
6. Garnish with spring onion and serve with fried rice or soft noodles.

Co-zy Tips:

1. Blanching: Boil water in a pot and allow the water to boil then add the vegetables and cover for not more 1 min else the vegetables will lose the crunch.
2. You can add the vegetables without blanching as well.
3. Be careful while adding the salt; as soya sauce already has some salt in it.