Mushroom masala by Sasikala

Mushroom 100 gms
Onion chopped 1 no
Tomato chopped 2 no
Green chillies chopped 3 no
Sourashtra Curry Powder 2 tbsp
Garam Masala Powder 1/2 tsp
Salt to taste
Mustard seeds 1/4 tsp
Black gram 1/4 tsp
Curry leaves a few
Coriander leaves 1 spring 
Asafoetida a pinch
Oil 5 ml 
Procedure:

1. Wash and cut mushroom into small pieces and keep aside.
2. Heat oil in a kadai. Add mustard seeds and black gram. Add curry leaves, green chillies and onion when mustard seeds starts to splutter.
3. Fry onion till golden brown.Add chopped tomatoes, salt and continue frying in a slow flame.
4. Add sourashtra curry powder, garam masala powder, asafoetida and continue frying till the raw smell goes and oil comes out seperately. 
5. Add 150 ml water and bring to boil.
6. Add mushroom and cook in a medium flame till the mushroom gets cooked and gravy comes to a thick consistency.
7. Garnish with coriander leaves and Serve hot with steamed rice, roti, phulka and chapathi.

Vadai Curry by Vidhya Jaiganesh

1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera1

1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed

Soak the channa dhal for two hours and grind it coarsly along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adai's(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides.Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnomon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

spinach molagutal by Rajashree

Keerai (spinach/greens/palak): 300g
Toor dal: ¾ cup
grated coconut: ½ cup
mustard: 1 tsp
urad dal: 2 tsp
red chilli: 1
jeera: ½ tsp
turmeric powder: 1tsp
salt: to taste
Oil: 1tbsp

Wash and drain the greens, and cook. Pressure cook the toor dal with turmeric powder. Heat 1 tsp of the oil, add 1 tsp urad dal and 1 red chilli broken into bits, fry till the dal is pink in color. Remove. Grind coconut with fried dal and chilli and the jeera to a smooth paste. Boil the spinach puree with salt. Add the cooked toor dal and boil for 5 minutes. Add the ground coconut paste and add enough water to get pouring consistency. Boil. Remove from the stove. Heat the remaining oil, add the mustard seeds when they splutter, add the remaining urad dal, when the dal turns pink, pour into the keerai molagootal.

we make spinach molagutal like this.I copied this recepie from some blog but we do it this way.hope it helps.

CHETINADDU PASALA KERAI MASIYALL by Selvi

CHETINADDU PASALA KERAI MASIYALL....

OUR ORDINARY INDIAN SPINACH...ALSO CALLED BASELLA ALBA....VERY RICH IN IRON....

INGREDIENTS :

1.Pasala keerai/Spinach - 3 bunches

2.Garlic cloves - 5

3.Small Onions - 10

4.Mustard and Urat dal -- 1 tsp each

5.Chillies – 3 split to half

6.Chilly powder-2 spoons

7.Turmeric powder-1 spoon

8.Tomato - 1 medium chopped

9.Salt to taste

METHOD OF PREPARATION :

1. In a cooker add the cleaned and washed spinach and all the ingredients except the mustard and urud dhal…and cook till soft..say around 5 whistless in low flame..

2.After its cooled atcke out and then mash well..allow to boil and make it a thick curry..if u want u can also grind little at this stage…

3. Temper it with Mustard , Urat dal …..

WITH HOT RICE AND LITTLE GHEE OVER IT…WOOWWWW


courtesy:
http://www.facebook.com/photo.php?fbid=118299541572582&set=a.101107833291753.1618.100001776095292&type=1&theater

I made a little change...i sauteed the spinach and other ingredients in oil b4 pressure cooking...and added little coconut too...:)

Karaikudi Piratal by Kousalya

Karaikudi Piratal

Ingredients:
Peas – 1 cup
Mushroom-1cup (u can use only peas or mushroom or brinjal, drumstick)
Onion – 3/4 cup (finely chopped)
Tomato- ¾ cups (finely chopped)
Cloves-2
Cinnamon stick-1 piece
Cilantro and curry leaves for garnishing
Oil and salt as needed (it takes more oil)

Masala:
Ginger –small piece
Garlic-4 nos
Fennel seeds-1tsp
Shredded coconut =1/4 cup
Red pwd-1 spoon
Coriander pwd -1 spoon
Turmeric pwd-1/4th spoon
Pepper-1tsp (optional pepper will be good with mushrooms)
Grind everything together in to paste with less water as we r grinding everything raw, if u add more water it will take lot of time for raw smell goes off.

Procedure:
In a kadai pour some oil when the oil is hot put cinnamon, cloves, then put onion and sauté till it changes color add tomato and salt when tomato gets cooked add the masala and reduce the flame to medium and cook the masala till the raw smell goes off (cook the masala without burning else it will turn bitter taste). It mite take 5-10 mins then add the mushrooms and peas, mix everything together and add some water if its too dry keep it in low flame for 10 mins then garnish with curry leaves and coriander. Piratal is ready .You can have it with rice or rotis/poori . For rice I will make it very dry but for roti’s will add little water.
Note:
If u use frozen peas above method holds good else if it is fresh peas/vegetables add peas/vegetable and masala together when the peas/vegetable cooks the raw smell of the masala will also goes off.

Kathrikai kootu with mochakotai and karuvadam by Sandhya

Kathrikai kootu with mochakotai and karuvadam

Ingredients:
tamarind water - 1 cup
brinjal - 2
sambhar powder - 1 spn
salt
pepper powder - 1 pinch
mochakottai - 1/2 cup(frozen)
cooked toor dhal - 1 cup
channa dhal - 1 spn
onion - few
karuvadam 5 pieces.

Tempering:
oil,mustard,uradh dhal,asafoedita,curry leaves,koparai(optional)

Method:
Boil tamarind water with sambhar powder(dhaniya-molaga podi).
Add cut brinjal,let it cook for few minutes
Now add asafodeita,milagu podi(pepper),mochakottai(microwave for 1 min before adding),salt and channa dhal to it.
After 2 mnts add thick pressure cooker thoor dhal to it.switch off the stove in 1 min(oru kodhi vandha udane off panidunga)
In a pan,do tempering with mustard,uradh dhal,red chilli,curry leaves.Then add onion and koparai(optional,i wont add this)fry till it turns golden brown.Add this to kootu.
Finally deep fry "karuvadam" and add this to kootu.

You can also replace mochakottai with pressure cooked channa or groundnut.

Tofu Tikka Masala by Vidhya Jaiganesh

Tofu Tikka Masala

Ingredients

Tofu-1 block
Onions-1
Tomato-2
Green/red/yellow bell pepper-1no cut into medium chunks

Curd-2tbsp(thick)
Lime juice-1 tbsp
Chilli powder-2 tbsp
Jeera-1 tsp
Cumin-coriander powder-1tbsp each
Kasoori methi-1tbsp crushed
Oil-2-3tbsp
APF-2Tbsp
GG PASTE-1Tbsp
Salt-as required
water-as reqd
Coriander leaves chopped -2tbsp for garnishing

Marinate
1.Cut the tofu into blocks or cubes
2.In a bowl add curd,kasoori methi,chilli powder,lime juice,salt n mix well.
3.To this add the tofu,2 tbsp of onion cut into big chunks n bell pepper.
4.Mix well so that the curd mixture coats the veggies n tofu well,set aside for 10-20 mins

Masala
1.In a deep pan add oil and when hot add jeera.
2.After jeera splutters add the onions and saute well.
3.When the onion cooks add GGPASTE .Add the APF afte the raw smell of GG paste is gone and saute it to clear lumps
4.To this add turmer/chilli/cor-cumin powder saute and the add tomato puree
5.Add water as per the amount of gravy required as tofu when added will make this sauce thicker
6.Bring to a boil and add water to keep the consistency.
7.Now take a tawa/nonstick pan(I took both-cooked veggies in tawa n tofu in non stick,veggies had a smoked flavour n made the entire masala aromatic)
8.Spinkle little oil and cook on both sides till tofu turns little brown and veggies are cooked.
9.Add this to the gravy and let it cook in medium flame for 5 mins.
10.Garnish with coriander and a tsp of lime juice(otional)

Note
You can add tomatoes chopped into big chunks to the tofu when marinating but make sure they are not too ripe as the water in the tomatoes tend to make the grilling very watery

Paneer Butter Masala - Restaurant Style Recipe by Selvi

Paneer Butter Masala - Restaurant Style Recipe by Selvi

Ingredients

3 big tomatoes - pureed

250 gms paneer - cubed

2 big onions

1 bay leaf

2 cloves

1 tbsp ginger-garlic paste

1 tsp red chilli powder

3 tbsps cashewnut paste

1/2 tsp turmeric powder

1 tsp dhania powder (dry coriander powder)

1/2 tsp kasuri methi (dry fenugreek leaves)

1 tsp tandoori masala (optional for color)

2 tsp garam masala powder

salt and lemon juice - to taste

3 tbsp butter

3 tbsp fresh cream

fresh coriander - chopped for garnish

Method

Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

Kadala Curry by kousalya

Kadala Curry by kousalya

Ingredients:

Black Channa – 1 cup soak overnight and pressure cook for 3- 4whistle with a green chili and salt

Seasoning:

Onion – ½ cup (chopped)

Cloves-1

Cinnamon stick-2 piece

Cilantro and curry leaves for garnishing

Masala:

Onion -1/2

Ginger –small piece

Garlic-3 nos

Tomato- 2 (small size)

Shredded coconut =1/4 cup

Coriander seed -1 spoon

Channa dhal- 1 spoon

Jeera -1 tsp

Pepper-1tsp

Red chilli-3 nos

Fennel seeds-1tsp

Fry the above said items and allow it to cool down and grind in to paste

In a kadai pour some oil when the oil is hot put cinnamon, cloves, then put onion and sauté for a minute then add the grounded mixture sauté for few mins and add the channa ,pour water according to ur consistency and bring to boil in medium heat (cover and cook) …..Let it be in simmer for 5 mins, garnish with cilantro and curry leaves. U can serve this appam, poori, roti or even with plain rice.

Paneer gravy By Priyadharshini

Paneer gravy By Priyadharshini

1. puree onions, tomatoes separately.

2. Make sure ur GG paste is very fine.

1. Take oil/butter in a non stick pan. Add this onion puree first and just wait till the excess moisture goes off.

2. Add GG paste. After the raw smell goes, Add that tomato puree to this and cook on medium flame till oil separates well from the mixture.

3. In this , you can add paneer or any other stuff that recipe calls for along with salt. Once it is cooked, u can add heavy whipping cream. This will give u a rich creamy look and wonderful taste.

The masala's that i usually add red chilly powder, orange food colour, garam masala and jeera pwdr depending on the curry im making.

This is the way i know. Let others tell their way too..

Chow chow Dal/Kootu(NorthIndian Version) by Suvasini

NorthIndian Version of Chow chow Dal/Kootu

Ingredients:

Washed, Peeled, diced chow-chow (seeds to be removed)
Turmeric Powder
Water (accordingly how gravy you want)
Salt
Dhaniya-Jeera Powder,
Garam Masala,
Red Chilli Powder,
Cooked & mashed Moong Dal

Seasoning:
Oil
Mustard Seeds
Jeera
Slit Green Chilli - 1
Onion (finely chopped)
Garlic - 1/2 pod (finely chopped)
Ginger - Finely Chopped


Garnishing:
Corriander Leaves (finely chopped)


Method:

Cook chow-chow in a pan on a low flame while cooking this add some turmeric powder to it. while cooking any vegetable close the lid of the pan and cook on a low flame, this saves gas consumption as well as the food turns out to be tasty.
When this is cooked, add the rest ingredients and mix well.

Then turn off the gas and finally add the seasoned ingredients. Enjoy this with Hot Phulke or Peas Pulav or Plain Rice with ghee.

Chow-chow kootu(South Indian Version) by Suvasini

South Indian Version of Chow-chow

Ingredients:

Washed, Peeled, diced chow-chow (seeds to be removed)
Turmeric Powder
Water (accordingly how gravy you want)
Grated Coconut (optional)
Salt
Sambhar Powder - 1 tsp
Sambhar Mel Powder (Ulud, Chana, dhaniya, Kali meeri- Milagu, Red chilli Dry roast & powdered coarsely) - (optional)

**{Note: If you're using Sambhar Mel Powder you can skip coconut}**
Moong Dal (cooked & mashed)

Seasoning:
Mustard Seeds
Oil
Curry Leaves
Slit Green Chilli - 1

Garnishing:
Corriander Leaves (finely chopped)

Method:

Cook chow-chow in a pan on a low flame while cooking this add some turmeric powder to it. while cooking any vegetable close the lid of the pan and cook on a low flame, this saves gas consumption as well as the food turns out to be tasty.

When this is cooked, add the rest ingredients and mix well.

Then turn off the gas and finally add the seasoned ingredients. Enjoy this with Hot Phulke or Rasam Rice or Plain Rice with ghee.

Paneer Kurma by Ayshu

Ingredients -
------------

Paneer cubed - 1 cup
Onions - 2 Medium
Veggies mix - 1 cup [Beans & carrot cut to 1 inch size, cubed green bell pepper, cubed potato]

Grind into Paste the following -
-------------------------------

Shredded coconut - 1/2 cup
Fennel seeds - 3 tsp
Green chillies - 3
Cardomom - 3
Cinnamon sticks
cloves - 2
soaked cashews - 15

Seasoning -
----------

Oil
Bay leaves

Method:
=======

1. In a pan add some oil and bay leaves. Add in chopped onions and saute for few mins.
2. Microwave the mixed Veggies for 5 mins [You can even pressure cook them, but sometimes they turn mushy so I microwave them so that I can keep an eye as how well they are cooked]
3. Add in the cooked veggies and add required salt.
4. Mix in the ground paste and add required amount of water you need and cover the lid, cook for 10 minutes.
5. Now add in fried Paneer [ I shallow fried them, didnt deep fry ] and cook for couple of minutes.

Enjoy it with Roti or Briyani :-)

Mushroom Masala by Shubha

Mushroom Masala by Shubha

Ingredients :

Mushroom - 1 big box.

...Ginger - 2 tsp

Garlic 1 tsp

Kasoori Methi - 1 tbsp crushed.

Tomato paste / puree - 1 small can

Bellpepper and onion - 1/4 cup each (optional)

Salt to taste.

Turmeric pwdr - 1/2 tsp

Red chilli pwdr - 2 tsp (we like it spicy) u can substitute with green chillies if u wish.

Garam masala - 1/2 tsp

Whole spices (cardamom -1, cinamon- small piece, Star anise- 1 leaf, Bay leaf - 1, cloves 2)

Milk - 3/4 cup

Constarch - 2 tsp

Fresh coriander garnish...

Method : Take oil..add the whole spices to it...add garlic and ginger saute for a minute... then add the bell pepper and onion and saute. Add salt, turmeric, garam maslaa and the mix well.

Add the tomato paste and above a cup water and let ...it boil well...so that the tomato cooks. once the tomato cooks and the gravy thickens a bit....add the milk mixed with constarch to the gravy. mix well and let it cook. Add some crushed methi leaves for the lovely smell. Let it thicken and gel well.

In another saute pan add the chopped mushroom and sprinkle some salt and pepper. cook on high flame and stir for 2-3 minutes. off the gas and keep it aside. Let it leave some water... then drain the water and add the mushroom to the gravy. Take care about the salt u add to the gravy as u will be adding salt seperately for the mushrooms.

Add mushrooms to gravy.. mix ad cook for 5-6 minutes. Off the gas and garnish with coriander leaves.

Bagara Baingan for jayshree by Sandhya

Bagara Baingan for jayshree by Sandhya

Ingredients:

Small Round Brinjals - 6 to 7(Slit Brinjals from both the sides without cutting the vegetable completely,like enna kathrikai)

Ginger Garlic Paste - 1 tbs

Onions Chopped - 1 cup

Tamarind juice - 1 cup

oil - 2 tblspn

Turmeric Powder,Coriander Powder,Cumin Powder,Garam Masala,Redchilli powder and salt

Seseme seeds,Grated Coconut,Groundnuts

To make Gravy:

fry sesame seeds,groundnut without oil and make a smooth paste with grated coconut.

Method:

1. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside.

2. Pour the rest of the oil in the pan, heat it,add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste.

3.Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.

Serve hot with garnished coriander leaves.

channa masala by Deepthi

channa masala

ingredients needed:
big onion 1
tomato 1 or 2
i prefer onions more
ginger garlic paste or crushed..(i crush ginger and garlic with 2cloves and cinnamon stick a very litttle)....
can add 1 or 2 green chillies if u like..
jeera,cinnamon stick,cloves for tempering..
boiled chick peas(i boiled it with strained tea water,hence the colour)
everest channa masala powder

take a vessel and heat oil in it
add the cinnamon stick,jeera,cloves for tempering
then add giner garlic paste,onions and fry it for a while
then add tomatoes fry it a little and then add channa masala powder(can add red chilli powder too,if need spicy)...fry it till the oil oozes out
then add boiled chicke peas and water,keep it in medim flame
cook it till u get the consistency of a gravy

channa masala is done:)

GRavy with onion or garlic....for paneer /kofta by Shubha

GRavy with onion or garlic....for paneer /kofta

U can make kofta curry without onions.. and they taste good too...

I follow this gravy ingredients.

•3-1/2 cups Tomato Puree

•2 Green Cardamom

•1 Cinemon Stick

•1 Whole Red Chilli

•1/2 tsp Ginger paste

•1 tbsp Red Chilli Powder

•1 tsp Garam Masala

•1 tsp Kasoori Methi

•3 tbsp Butter

•5 tbsp Cream

•1 tsp Honey

•1 -1/2 cups Water

•Salt to taste

When making the gravy for any paneer or kofta curry without onion or garlic.

it tastes very creamy and nice.

Put the dry masala in the oil and then add the tomato puree. Put the masala on it and cook it the raw smell of tomato goes. add water and let it boil covered. when cooked and a bit thick add the cream, honey and crushed kasoori methi. Mix well.. heat a bit and off... add rice flour or cornflour... if ur gravy is very liquidy.

Add ur koftas or baked paneer pieces to it.. and ur curry is ready..:)

kootu varieties by Sandhya

kootu varieties

I do kootu in 3 ways
1.with onion and masala powder without coconut
2.With coconut and without onion
3.Using green chilli and onion
------------------------------------------------
(cabbage,cauliflower,brinjal,beans carrot)
Pressure cook the vegetable with thoor/moong dhal,masala powder(dhania+red chilli,kadala parupu,varuthu araikanum),salt and turmeric.
For tempering:mustard,uradh dhal,pepper powder,red chilli,onion and LG
---------------------------------------------
For white pumkin kootu/avarakka:
Pressure cook it seperately by sprinkling some water
Fry kadalaparupu,dhania,red chilli and coconut in oil.Grind them with water
In a pan,add vegetable,grinded paste, 1-spn of tamarind juice,salt and turmeric.Allow it to boil and finally add thoor dhal,pressure cooked channa or peas or edamame(optional).Do tempering with mustard,1 pinch pepper powder and redchilli.
---------------------------------------------------
For thakali-kai,karnakzhangu kootu:
DOnt pressure cook.In the vessel itself cook the veggie with salt and water.Add cut green chillies or add (coconut+green chilli) paste.Add cooked thoor dhal.
For tempering:mustard,uradh dhal,onion and LG

Bengali Zucchini Curry by Rukmini

Bengali Zucchini Curry

Gals came across this recipe in Tiffin.com, tried and came out well. Thought of sharing with u all.

Ingredients:
2 zucchini, cubed
2 potatoes, cubed
2 tomatoes, chopped
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp cumin powder
Salt to taste
1 tsp chili powder
A pinch of sugar
1 1/2 cup water
Oil for frying
Cilantro leaves for garnishing

Method:

1. Marinate the potato and zucchini cubes in salt and turmeric for 5 minutes.
2. Heat oil in a pan, and fry the marinated cubes for 5-6 minutes or until golden. Remove from heat and keep aside.
3. In the remaining oil, fry the ginger paste, cumin and chili powders for 2 minutes.
4. Now add tomatoes, fried potatoes and zucchini and fry for another 5-6 minutes.
5. Later add sugar, water and cook until it is done.
6. Serve hot with rice or chapathis.

** I also added a clove of garlic (not in original recipe).

Corn Koorma by Shubha Ravikoti

Corn Koorma Recipe

Frozen corn kernels - 1 cup
Onion - 1 finely chopped
Tomato -1 finely chopped
Cardamom - 2-3 whole.. slightly crushed.
cloves 2
Plain curd - 1 cup
salt to taste
turmeric powder - 1/4 tsp
green chillies - 2-3
Chilli powder - 1 tsp
Garam masala - 1/4 tsp
Sugar - 1/4 tsp
Fresh chopped coriander to garnish
Gravy paste (grind together... 1/3 cup fresh/dry coconut, poppy seeds - 1/2 tsp and 6-7 cashews. and keep aside.)

Method :
Heat oil in the pan and add the cardamom and cloves.

Add onions and cook till translucent. Add salt, sugar. turmeric and chilli powder. Mix well.

Add the paste and stir fry well. Look till the oil separates. Add the tomatoes and cook for another 5 minutes.

Now add the beaten curd, corn and garam masala. Mix well. Add water to get the desired consistency (optional).

Cover and cook on a low flame for 10 minutes. Garnish with fresh coriander leaves and serve with pulav or chapatis..:)