Cauliflower Channa Korma

Ingredients

Serve 3 to 4

1 and a half cup Channa Dal, Soak overnight and cook for 2 whistle

2 cups Cauliflower, Add cauliflower to boiled water for 5 mint, set aside.

1/2 onion, finely chopped

1/2 tomatoes, finely chopped

1/2 tbs ginger garlic paste

curry leaves

4 tbs Olive oil

Masala

cinnamon, cloves, cardamom

Powder Masala

3/4 tbs red chilly powder

1/2 tbs coriander powder

1/8 turmeric powder

Masala to Grind

4 cashew nuts

1/4 tbs flannel/sombu

4 1-inch coconut

1/4 Poppy seed

Grind to a fine paste adding 1/4 cup water to it.

Method

Heat oil in a cooker/pan. Add masala's to it. Next add onion, tomatoes, curry leaves, ginger garlic paste to it. Fry till oil separates from it. Then add boiled Channa, cauliflower , powder masala, salt to it.

Fry till masala and veggies well incorporated. Then add 1 cup water to it. Leave it to boil for sometime then check for salt & spicy , cover and cook for 1 whistle.

Now transfer grounded masala to the pan. Leave it to boil for 2 mints. Garnish with coriander and serve with rice/roti/chapathi/puri/idli/dosa.

Diwali Lunch Menu

Here it is .......Very simply but yummy !!!

1. Drumstick Sambar (South Indian's Special)

2. Prawn or Shrimp Fry

3. Pepper Rasam ( South Indian Soup)

* Drumstick Sambar

Ingredients

Serve 4 person

To Boil

Toor Dal -1/2 cup

Tomatoes -3/4 (Roughly chopped)

Turmeric Powder -1/8 spoon

Oil -1/8 spoon

Hing -2 dash

To Fry

Onion -1/2 {Straight Cut}

Drumstick -5 to 6 2 inch pieces

Sambar powder -1 and a half spoon (prefer homemade)

Salt

For Seasoning

Mustard -1/8 spoon

Jeera -1/8 spoon

Fenugreek - 5

Curry leaves -4

Small onion -2 {Finely chopped}

Heat 2 spoon oil in a pan. Add all the ingredients given above. When the mustard splutters switch off the stove and set the pan aside.

Coriander to Garnish

Tamarind Paste -2 Spoon

Preparation: Wash Dal for 3 change of water. Transfer it to pressure cooker. Add all other ingredients given to boil in it. Add 2 cup water and cook for about 2 to 3 whistle. Now drain water from dal. Reserve drained water. Smash dal with mathu or wooden stick used for smashing. Set aside.

Now Heat a spoon oil in a pan. Add onions and fry well then add drumstick and dal water to it. If dal water is not sufficient add little water to it. Leave it to cook for about 4 minutes approx. Now add smashed dal to it. Leave it to boil for 2 more minutes. Next add sambar powder, salt. Reduce the flame to low-medium. After 1 minute add tamarind paste. After 1 minute add seasoning to it. Leave it to boil for few seconds with lid. Garnish with coriander. Sambar is ready to serve with rice , Idli, Dosa , Vada.

*Prawn OR Shrimp Fry

Ingredients

Serve 2

Prawn or Shrimp - 1/2 Cup

{Prefer smaller size for better taste}

Ginger - 1 spoon finely chopped

Garlic -1 and a half spoon finely chopped

{Try not to add gg paste}

Onion -1 finely chopped

Tomatoes - 1 small , finely chopped

Red Chilly Powder -3/4 spoon (Add according to spicy level)

Coriander Powder -3/4 spoon

Turmeric Powder -1/8 spoon

Olive oil, salt to taste

Masala -Cinnamon sticks, cloves

Method

First clean and wash the prawn for 2 to 3 change of water. Set aside.

Now heat a deep bottomed pan. Add 3 to 4 spoon oil to it. Add masala ingredients to it. Next Add onions , finely chopped ginger, garlic and fry till golden brown. Next add tomatoes, powder ingredients to it. Fry till oil separates from it. Now add 1/2 cup water and leave it to boil for 2 minutes. Next add prawn to it. Fry till it forms a thick gravy. Serve hot with any rice dish.

* Rasam

South Indian Soup. Every family have their won tradition of preparing it. The following recipe is my mom's......our favorite.

Ingredients

Serve 4

To Mix

4 Red chilly

2 garlic , smashed

Tamarind Paste -4 Spoon

Tomato -1/2 , Smash it with fingers

3 cup water

little coriander leaves

1/8 spoon turmeric powder

2 dash hing

salt

For Seasoning

1/2 spoon oil

1/8 spoon mustard

1/8 fenugreek seed

1/8 spoon urad dal

4 curry leaves

1 dash hing

Pepper rasam powder (homemade) or any branded powder

Method

Take a bowl and transfer the ingredients given to mix. Smash everything in the bowl with fingers. Taste for salt and spice level. If the salt or spice level is less rasam will taste very bad.

Adjust accordingly. Set aside.

Now heat oil in a pan. Add the seasoning ingredients to it. Now transfer the mixture to the pan. Wait for the first boil. Immediately switch it off and add rasam powder. Cover with lid set aside.

Note:: If rasam boil for long time fresh smell will go off leaving different taste.

Chicken Curry Served with Ghee Rice

Yeah its an excellent combination for any special day. This was my Sunday Special and had great time with our friends and family at home. But Sorry couldn't save the dish to post in blog. I will definitely next time. OK then peep to have a look of my recipe below..!


Dated Dec 15, Posting Pic of Delicious Chicken Curry !
* Chicken Curry
Ingredients
Serve 4 person

Chicken - 2 and a half to 3 lb ( With Bone)
{Washed and Cut into small pieces}
Onion -1/4 { Fine Cut}
Small onion -4, roughly chopped
Tomatoes -1 Small {Fine Cut}
Red Chilly Powder -1/2 Spoon
Coriander Powder -1 Spoon
Turmeric Powder - 1/4 Spoon
Salt , Olive Oil

Ingredients to Grind-1*
Small onion -4
Pepper Corn -1/2 Spoon
Ginger -1 Inch
Garlic -4
Cloves -2
Cinnamon -1 small
Green chilly -3

Ingredients to Grind-2*
Coconut -5 {1 inch piece} , Poppy Seed -1/8 spoon (soaked for 10 mints in water), Sombu -1/8 spoon ,Cashew nuts -3

Preparation
Wash and cut the chicken into small pieces. Set aside.

Grind both the mixture 1* & 2* separately and set aside.

Now heat a pressure cooker. Add chicken, turmeric powder,onions,tomatoes, grinded mixture 1*, 1 spoon oil, 1/2 spoon salt,chilly powder, coriander powder and 2 cups water. Leave it to cook for 3 whistle. Set aside.

Seasoning ingredients
Oil -3 spoons
Small onions -3 ,fine cut
jeera -1/2 spoon
mustard -1/8 spoon
curry leaves -7
Heat a pan and season the ingredients and set aside.

Now heat a pan. Transfer the cooked chicken to it. Add grounded mixture 2* to it. Leave it to boil for 2 mints in medium next add the seasoning to it. Cover and cook in simmer for 2 more mints. Serve hot with rice, idli, dosa, puri,chapathi,roti.

* Ghee Rice
Ingredients
Serve 4 person

Basmati Rice -3 and a half cup
Sonamasoori -1/2 cup
Ghee -4 Spoon
Olive oil - 1 or 2 spoon
Pudhina -1/2 cup
Cashew nuts -8 to 10
Onion -1 small {Straight Cut}
Ginger Garlic paste -1/2 Spoon

Masala items
Cinnamon -1
Cloves 2
Bay leaves -1

Preparation
Wash rice for 2 to 3 change of water. Soak them and set aside.
Now heat a deep bottomed pan or cooker. Pour oil and ghee to it. Add the masala item to it.
Then add onions, ginger garlic paste, pudhina to it. Fry them till translucent. Then add cashew nuts , rice to it. Fry for 2 more minutes and add salt, water to it.
{For 1 cup basmati rice :1 and a half cup water and 1 cup sonamasoori : 2 cup water}
Cook for 2 whistle and serve hot.

Channa Dal Kurma

Got fed up eating usual chutney , sambar for Idli .............check out this kurma which I learnt from my MIL. Great combination for Idli, Dosa.

Ingredients
Serves 4 person

Channa Dal -1/2 Cup
Potato -1 small
Onion -1 {Cut into chunks}
Tomatoes -1 {Cut into chunks}
Ginger -1 inch
Garlic -2
Green chilly -2
Coconut -3 {1 inch piece}
Red Chilly Powder -1 spoon {Adjust according to spice level}
Coriander Powder -1 spoon
Turmeric Powder -1/8 spoon
Salt

Seasoning

Onion - 1/2 finely cut
Mustard -1/8 spoon
Jeera -1/8 spoon
Curry Leaves -4
Olive oil

Preparation
Step 1
Boil channa dal and potato in pressure cooker. Smash them coarsely. Keep aside.

Step 2
Heat 1 spoon oil in a pan. Fry the onions, tomatoes, green chilly, ginger, garlic and coconut in it till they turn brown then, grind it in the mixer into fine puree.

Step 3
Now heat a pan. Pour 3 spoon oil in it. Next add the seasoning ingredients later transfer the grounded mixture into it. Fry them till raw smell goes out then add chilly powder, coriander powder, turmeric powder to it. Fry till oil separates.

Next add dal potato mixture ,1/2 cup water and salt. Leave it to boil and check taste. If the curry is thick add water for medium consistency. Garnish with coriander and serve hot with Idli or Dosa.

Keera Kuzhambu (Spinach Dal )

Ingredients

Palak (Spinach) - Hand Full {Chop them into small pieces}

Garlic -2{Fine Cut}

Green Chillies - 3 {Fine Cut}

Onion -1/2 Medium {Fine Cut}

Tomatoes -1 1/2 Medium { Fine Cut}

Toor Dal - 1/2 Cup

Turmeric Powder -1/4 Spoon

Salt , Oil

Seasoning

Onion -1/4 Medium {Fine Cut}

Mustard -1/4 Spoon

Jeera -1/4 Spoon

Urad Dal -1/4 Spoon

Curry Leaves -5

Red Chillies -1

Garnish With

Ghee -2 Spoon

Preparation

Wash dal for 2 to 3 change of water. Transfer dal to pressure cooker. Next add palak, green chillies, tomatoes ,onion ,1/4 spoon oil, 1 1/2 cup water ,garlic to the cooker. Cook for 2 to 3 whistles. Remove the lid and smash it. If it is too thick add 1/2 cup water to it.

Heat a Pan. Add 1 Spoon oil then add mustard, When it splatturs add other seasoning ingredients to it. Fry for few seconds then, add the smashed dal to it. Leave it to boil for 3 minutes. Garnish with ghee.

Serve hot with rice.

Simple Meal (Prep Time 40 minutes)

Today's Menu *-*

* Mung Dal Fry

* Lady Finger Fry

* Tindora Fry

* Seasoned Butter Milk

* Papad

A Simple meal with preparation time less than 40 minutes. It serves 2 to 3 person.

*-* Mung Dal Fry

Ingredients and Preparation

Step 1

Mung Dal -1/2 Cup

Garlic -2 {Fine Chopped}

Tomato -1 {Fine chopped}

Turmeric powder -1/8 Spoon

Oil -1/8 Spoon

Green Chillies -3 {Fine Chopped}

Water -1 1/2 cup

Hing (asafoetida) -Dash

First fry(without oil) dal for 3 minutes then transfer it to a pressure cooker. Wash it for 2 change of water. Add all other ingredients given above to the cooker. Cook for 2 to 3 whistle. Smash it and keep aside.

Step 2

Oil -2 Spoon

Jeera -1/4 Spoon

Curry Leaves -4

Heat oil in a pan. Add other ingredients given in step 2. Next add the cooked dal (step 1) to the Pan. If it is thick add 1/2 cup water to it. Cover and cook dal in low medium flame for 2 minutes.

Step 3

Salt

Ghee -1 Spoon

Coriander Leaves

Pepper Powder -1/4 Spoon

Now add the ingredients given in step 3 to the pan. Stir and cook for 2 more minutes and serve

hot.

*-* Lady Finger Fry

Ingredients

Lady Finger -25 ( Cut 1/2 inch size)

Onion -1/2 (Fine Chop)

Green Chillies - 2 (Fine Chop)

Salt, Oil .

Seasoning:

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat a oil in a pan. Add the seasoning ingredients to it. When mustard splutters add onion and fry till translucent. Then add green chillies, lady finger and salt. Fry them under medium flame. It will take 6 to 7 minutes to fry well. Garnish with coriander and serve hot with rice.

*-* Tindora Fry

Ingredients

Tindora - 25 {slit and cut into 1 inch size}

Onion -1/2 {Fine Cut}

Garlic -2 {Fine Cut}

Chilly powder -3/4 Spoon

Corn Flour -1/2 Spoon

Oil, Salt

Seasoning

Mustard -1/8 Spoon

Jeera -1/8 Spoon

Curry Leaves -4

Preparation

Heat oil in a pan. Add the seasoning ingredients to it. When the mustard splutters add the garlic and onion ,fry till they turn translucent. Then add tindora and salt to it. Fry them for 2 minutes. Cover and cook till it becomes soft. Add the chilly powder and corn flour to it. Keep frying them till it turns crispy. Garnish with coriander and serve hot with rice.

Note:-If u want them soft don't add corn flour

*-* Seasoned Butter Milk

Ingredients

Butter Milk -2 Glass

Mustard -1/8 Spoon

Curry Leaves -2

Coriander Leaves

Ginger -1/2 inch {Chop them into fine pieces}

Green Chilly -1 {Chop them into fine pieces}

Oil, Salt

Preparation

Transfer 2 full glass of butter milk to a bowl. Heat 1/2 Spoon oil in a pan. Add mustard to it, when it splutters add other ingredients listed to it. Fry for few seconds and transfer the seasoned ingredients to the butter milk bowl. Add salt and stir well. It is ready to serve.

*-* Papad

Apply 1/8 Spoon oil on the papad. Wrap it up with a paper towel. Heat it in the microwave for 20 to 30 seconds. Crispy papad is ready to serve.

Note: we can heat the papad without applying oil but, it will be a bit hard.

Mung Dal Rajma Curry

When I was peeping all my friends blog for NEW dish I found a North-Indian Dish called Dal Makhani. It looked awesome So, I wanted to try a dish with the same combination of Mung Dal and Rajma by my self .

Resulted this following recipe. Me and My H liked it a lot. My first try.......never thought it will turn out this great. Check it out.

It serves 2 people.
Ingredients:

Mung Dal -1/2 Cup (Soaked at least 5 to 6 hrs)

Rajma -1/4 Cup (Soaked at least 5 to 6 hrs)

Garlic -1 {Fine Chopped}

Ginger -1 (1/2 inch size - Fine chopped)

To Fry and Grind:

Green Chillies -2

Red Chillies -2

Pepper Corn -10

Coriander Seed -1 Spoon

Sesame seeds -1/2 Spoon

Coconut -3 (1/2 inch size )

To Tamper:

Oil -2 Spoon

Jeera (cumin) -1/4 Spoon

Curry Leaves -5

To Garnish

Ghee -1 Spoon

Coriander leaves

Preparation

Wash dal and rajma for 2 to 3 change of water and transfer to pressure cooker or pan. Next add garlic, ginger and enough water to it. Cook for 3 to 4 whistle. If the cooked rajma is not soft and mushy then, cook again for 3 more whistle. Smash dal and rajma very slightly and keep aside.

Next dry roast all the ingredients given "To Fry and Grind" in a pan. Leave it to cool for some time and grind to a fine paste adding 1/4 cup water to it. Keep aside.

Now heat a pan, Pour oil and the seasoning ingredients to it. Next add the grounded paste and fry for 1 minutes till the oil separates. Now add salt, cooked dal and rajma to it. If the gravy is thick add 1/2 water to it. Cover and cook for 4 to 5 minutes in medium flame.

Now garnish with ghee and coriander. The gravy is ready to serve with chapati or rice.

Mor Kuzhambu

Hot hot Morkuzhambu and Urad-Vada !!! mmm.... awesome mouthwatering dish. I remember my childhood days now ........!

This curry is prepared using savoury buttermilk or curd. I've added Urad vada in it. Vada can be substituted by medium fried lady finger or boiled -medium size chopped - potato.

A tradition authentic dish, Every south Indian family will have their own style of preparation. This method is passed from my mom's grandma to her and now to our generation ...... its one of our family's favorite dish.

One important thing in this curry is that it should be served HOT and should not be REHEATED once it is fully done.

So,....Y throwing Ur sour curd or buttermilk anymore blend it with masalas and try morkuzhambu. U won't regret it.

This dish can be served with rice.

Ingredients

To Soak
Rice -1 Spoon
Toor Dal -1 Spoon
{Together soak for 30 mints }
Or {soak in hot water for 10 mints}

To Grind
Jeera - 1/4 Spoon
Flannel (Sombu) -1/4 Spoon
Green Chillies -3
Onion -1 {Chop them big size}
Garlic -2 Small
Ginger -1/2 inch piece
Oil

To Mix
Curd or Buttermilk -1 cup{thick,sour}
Turmeric powder -1/4 Spoon
Salt
Hing (asafoetida) -1 Dash

Seasoning
Tomatoes -2 Spoon
Curry leaves
Mustard
Urad Dal
Onion -2 Spoon

Preparation

Step 1-
Fry the ingredients given To Grind in a pan adding 1 spoon oil to it.

Step 2
Grind the ingredients given To Soak and fried in Step 1 to a fine paste adding enough water to it.

Step 3
Dilute curd in a bowl and mix all other ingredients given To Mix in it. Next add the grounded paste and mix well . Check for taste. If u r using buttermilk instead of curd then directly proceed don't dilute it.

Step 4
Heat oil in a pan. Add the ingredients given To Season in it. When mustard splutters add the mixture to it. Leave the curry in low medium flame. Do not stir. When it starts to boil reduce the flame. Leave it to boil for 3 or 4 minutes.

Step 5
Add vada to it. Garnish with coriander. Leave it for 2 minutes and serve hot.

Tips:
If u r using vegetable instead of vada add it after seasoning. Fry for few seconds then proceed further.

Urad Vada

Ingredients

Urad Dal -1/2 cup
{Soak for 1 hr} Or { Soak for 40 minutes in hot water}
Green chillies -2 {Fine chopped }
Ginger -1/2 inch size {Fine chopped}
Onion -1/2 { Fine Chopped}
Salt
Soda -1 pinch
Coriander -Fine chopped
Oil to deep fry

Preparation

Wash dal for 3 change of water and grind into thick paste. Transfer the dal to a bowl. Then add all other ingredients given to the bowl and mix it. Now take a small portion in Ur palm ,make it flat and circle ,put hole in the middle and deep fry in oil.

Jeera, Carrot Rice With Sagu

Sagu is a rare dish seen outside Karnataka. After my marriage in Bangalore, I came across lot of different dishes, that increased my interest to explore and try them at home. One among them is Sagu. It's exotic aroma from the freshly grounded spices is awesome ......... This dish is served with puri,idle,dosa and rice. Here I've served with Jeera ,Carrot Pulav.

When I searched for Sagu recipe, felt Latha's Masala Magic vegetable sagu recipe would be perfect. I've improvised it a little bit according to our taste by deleting few and including the following ingredients.

Poppy seeds, pudhina , Sombu , Jeera , Green Chillies .

The Jeera ,carrot Rice is a simple and fast cook dish which can be served with any curry or gravy. Each and every ingredients are perfectly added to give very mild taste not spoiling the real taste of the dish.

Jeera, Carrot Rice

Ingredients:

Basmati rice -1 1/2 cup

{Wash and soak for 20 minutes}

Coconut milk -1/2 cup

Carrot -1 {Dice them into cubes}

Jeera - 1 Spoon

Onion - 1/2 {Fine cut}

Ginger-Garlic Paste -1/2 Spoon

Pudhina -4 {optional}

Cinnamon -1/2 inch

Clove -2

Cardamom -1

Ghee -1/2 Spoon

Oil and Salt.

Preparation:

Heat oil and ghee in a cooker. Add the masala items to it. Now add jeera ,onion and ginger-garlic paste to it. When the onions turns light brown add carrot and pudhina. Fry for sometime in a medium flame. Pour coconut milk and water (include coconut milk measure when adding water) to it. When it starts to boil add salt and rice. Cook for 1 whistle. Garnish with coriander.

Sagu

Ingredients

Veggies - Beans, Peas, Carrots, Lima Beans, Potatoes, Cabbage, Cauliflower

{Cut them into medium size}

Red Chilly -3

Green Chilly -3

Sombu (Flannel) -1 Spoon

Jeera (Cumin) -1 Spoon

Pepper Corn -10

Poppy Seed -1/4 Spoon

Coriander Seed -1 Spoon

Bengal Gram -1 Spoon

Urad Dal -1 Spoon

Coconut -2 of 1 inch size

Pudhina Leaves -5 to 6

Seasoning:

Mustard -1/2 Spoon

Red Chilly -1 {break them into 2 or 3 small pieces}

Curry Leaves -5

Method:

Step 1

Cook all the veggies in cooker adding 1 cup of water to it.

Step 2

Add all the ingredients except veggies,coconut and pudhina to a pan. Fry until done and grind to a fine paste adding pudhina , coconut and 1/2 cup water to it.

Step 3

Heat a deep bottomed pan. Add cooked veggies ,Grounded paste and salt to it. Add 1/2 cup water to loosen the gravy if it is thick. Leave it to boil for 5 to 6 mints.

Step 4

Season the given ingredients and pour it to the mixture. Garnish with coriander leaves and serve hot.

Hint: I've prepared Sagu little watery to serve with Rice. To serve with Puri, Idle , Dosa it can be little thick.

Vegetable Kurma

Kurma is always been a favorite dish for everyone and, everybody has their own way of doing it. Here come my style of doing it which is easy to cook and the same time very tasty. Thought of sharing with u all..........Try it out.


Vegetable Kurma:

Ingredients:
Veggies - Carrot, peas, beans ,potato ,Cauliflower ,double beans.
Onion -1 {Chop them into small pieces}
Tomato -1 {Chop them into small pieces}
Ginger -1 inch piece {Very fine cut}
Garlic -3 {Very fine cut}
Curry leaves -6
Chilly powder -1 spoon
Coriander powder -1/2 spoon
Turmeric powder -1/4 spoon
Cashew nut -5
Flannel Seed -1/4 spoon
Poppy Seed -1/4 spoon
Coconut - 6 {1 inch piece}
Salt and Oil.

Preparation:
Step 1
Soak and keep peas over night.

Step 2
Heat 4 spoon oil in the cooker. Add Cinnamon , Cloves , Cardamom to it. Leave for 1 minute then add onions , ginger , garlic, tomatoes and curry leaves . Leave them in medium flame. When onions become light brown add the veggies to it. After 4 minutes add the powders and stir them frequently. Pour 2 cups of water and salt to it. Leave it to boil and close it with lid for 1 whistle.

Step 3
Grind the following item into paste.
coconut , cashew nuts , flannel seed and poppy seed

Step 4
Transfer the items from cooker to a pan. Add the grounded paste to it. Leave in low medium flame for about 4 minutes. Ur Vegetable Kurma is ready.....Garnish with Coriander leaves.

Typical Tamil Nadu Spicy Meal

Do u feel like having a typical Tamil Nadu meals at home then have a look at this 3 dishes . Appreciate if u send me ur honest comments.

1. Vendakai Kara Kozhambu (Spicy Lady Finger curry)

2. Side Dish with Cabbage & Capsicum

3. Side Dish with Cauliflower & Potato

Spicy Lady Finger Curry

Ingredients:
Lady Finger - 3 {Cut 1 inch size}
Onion -1/2 { Fine Cut}
Tomatoes -1/2 {Fine Cut }
Garlic -2 {Fine Cut}
Curry leaves -6
Coriander leaves
Chilly Powder -1 spoon
Turmeric powder -2 dash
Tamarind paste -2 spoon {Thick}
Ghee -1 spoon
Salt and Oil

Seasoning:
Mustard , Urad Dal , Methi Seed - 1/4 spoon each.

Preparation:

Step 1
Spicy Mixture :
First in a bowl add one and a half cup water. Add tamarind paste , salt, chilly powder , turmeric powder to it. Taste for spice and salt .

Step 2
Heat a deep bottomed pan. Pour 3 spoon oil. Add the seasoning items. After the mustard splatters add onion , tomatoes , curry leaves to it. Fry them in medium flame for few minutes. Add Lady Finger to it. Stir till it becomes light brown .

Step 3
Pour spicy mixture to it(Step 1 ). Leave it to boil in medium flame at least 25 mints. Garnish with coriander leaves and ghee. Ur spicy curry is ready to serve.


Side dish with Cabbage & Capsicum

Ingredients:
Moong Dal - 1/2 cup
Cabbage - 1/2 { Cut them into thin strips}
Capsicum -1/4 { Cut into small pieces}
Onion -1/4
Green Chillies -3
Curry Leaves
Salt and Oil

Preparation:

Step 1
Cook moong dal separately in a open pan adding generous water to it. When it becomes soft then it is cooked . Switch off the stove and strain water and keep the dal aside.

Step 2
Heat a Pan. Add oil and seasoning items to it. When mustard splatters add onion ,curry leaves,green chillies to it. When the onions turn translucent add cabbage , salt and capsicum to it. Close with lid. Always leave the pan in low medium flame because u never want the cabbage to over cook. Stir occasionally. It will take 7 minutes to get cooked. Add cooked dal to it. Mix gently. Ur best combination for spicy curry is read. Garnish with coriander and serve hot.

Side Dish with Potato & Cauliflower

Ingredients:

Potato - 1/2 {1 inch cubes}

Cauliflower - 1/2 Bunch { Big pieces}

Onion - 1/2 {Fine Cut}

Tomato - 1/4 { Fine Cut}

Ginger -1/2 inch {Fine Cut}

Garlic -1 {Fine Cut}

Corn Flour - 1/2 Spoon

Red Chilly Powder - 1/2 spoon

Oil and Salt

Seasoning:

Mustard , Urad Dal - 1/4 spoonCurry leaves -5

Preparation:

Heat a Pan. Pour oil and seasoning to it. When mustard splatters add onion ,tomatoes ,ginger and garlic to it. When onion turns translucent add potatoes , salt and Cauliflower to it. Close with lid. Fry occasionally . When Potato is cooked sprinkle chilly powder , corn flour to it. Leave in low medium flame with lid. Stir occasionally till raw smell goes out. Garnish with coriander . Its ready to taste and serve.