Pulila Curry

This is another tastiest recipe. I got it recently from my mom. She used to make this often. Very simple to prepare. This is our nativity dish. You can use bengal gram instead of moong dal. But this will give great binding to this dish.

This goes well with white rice/idli/dosa.

Ingredients
Moong Dal – 1/2 cup

Sliced Green Chilli - 4

Chopped Drumstick – 2 (medium)
Chopped Eggplant/Brinjal – 2

Chopped Potato – 1

Chopped Onions – 1 (big)

Chopped Tomato – 1 (big)

Salt – to taste

Chilli Powder – 1 tsp

Coriander Powder – 1 ½ tsp  

(To Paste)

Grated Coconut – ½ cup

To Temper

Vengaya Vadagam – 1 tsp

Curry Leaves - few
Oil - 2 tsp  

Method
Soak moong dal for about 30 minutes. And pressure cooks it till it becomes mushy.

In a pan, heat oil. Add vengaya vadagam and saute it for few min. Add curry leaves.

Now add chopped onions and fry till it gets slight color changes. Then add chopped tomatoes and fry till it becomes mushy.

By meantime, in another vessel add the mashed dal with all other chopped vegetables, salt and required water.

After few min, then add chilli powder and coriander powder and close the lid. Keep cook until all the veggies cooked well.

Then add sauteed onions and tomatoes in it and keep cook for another five min on low flame.

Then add coconut paste and let it cook for only 2 min. Then switch off the flame.

Serve with hot steamed rice/idli/dosa…

Aloo Mutton Curry

This is a Bengali dish. This is one of the great dish for meat lovers. The most important or highlighting part is the flavor as they’re really delectable and tasty when cooked! 

 

This goes well with jeera rice, ghee rice, naan, roti, chapatti, parotta, dosa, idli, and steamed rice. 

Ingredients:   
Mutton – ½ kg
Potato/ Aloo – 4-5
Onion paste –  ½ cup
Mustard Oil for frying
Salt – to taste
Cinnamon –  2 pieces
Cloves - 3-4 nos
Cardamom – 3-4 nos
Bay leaf  –  2 nos
Yogurt – ½ cup
Ginger garlic paste – 1 tbsp
Chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – ¼ tsp
Vinegar –  1 tbsp
Sugar a pinch
Tomatoes, sliced – 1 cup
Green Chillies – 3-4 nos
(For Paste)

Grated Coconut – ¼ cup

Cashew – 10

Fennel Seeds – 1 tsp

(To Saute) 

Ghee - 1 tsp

Cashew - 2 tsp

Raisin - 2 tsp

Curry Leaves - few

sliced green chilli - 2

Method:
Clean and wash the mutton pieces properly and keep it aside.
Heat mustard oil in a frying pan. Add garam masala, sugar and nicely till the sugar turns brown in color.
Add onion paste and cook for about 2 to 3 minutes till they get fried nicely.
Add ginger garlic paste and cook until the raw flavors are gone.
Add meat pieces, turmeric powder, cumin powder, coriander powder, red chilli powder, vinegar, salt, ½ cup yogurt and mix well. Add little water and cook till the mutton is tender.
Cover the pan with a lid. Once they get half cooked, add tomatoes and potatoes, cover and cook until done.
After 30 mins of slow cooking, when the meat is cooked soft then switch off the flame.
In a pan, heat ghee and add cashew, green chilli, curry leaves and raisins then saute it for few sec. And transfer into aloo mutton curry
Mutton Aloo can be served with jeera rice, ghee rice, naan, roti, chapatti, parotta or poori.

Eggplant Masala

This is the tangy and spicy eggplant masala. It's simple and easy to prepare. This goes very well with rice, bread and chapatti.

Ingredients

Eggplant/brinjal – 10 (small sized)

Finely Sliced Onions – 1 cup

Chopped Onions – ½ cup

Chilli Powder – 1 ½ tsp

Coriander Powder – 2 tsp

Turmeric Powder – 1 tsp

Salt to taste

Tamarind Water – ½ cup

(To Temper)

Venkaya Vadagam – 1 tsp

Chopped Coriander Leaves – few

Chopped Curry Leaves – few

Oil – 5 tsp

Method

Wash and make slices of egg plant partially through knife. And keep it aside with water in a bowl.

In a kadai, heat oil. Add the tempering ingredients one by one and sauté it for few seconds.

Now add onions and saute it till it gets transparent. Then add tomatoes cook till t becomes mushy.

Add eggplant slices and saute it for few minutes. And add spices with tamarind water.

And close the lid and keep cook until it gets cooked well. Sprinkle some oil when it’s really needed.

Garnish with chopped coriander leaves.

Coconut Rice Flour Adai

This is a tasty snack and easy breakfast too. It is a popular recipe in Karnataka cuisine. Even if we don’t have dosa batter, this dish helps to fulfill our stomach and we can easily handle sudden guests also. 

 Only think, this takes time to cook on both sides. Adding vegetables makes this as healthiest one. My son loves this. For rich taste I have added ghee.

This is also perfect snack for kid’s lunchbox. This goes very well with tomato ketchup/ranch…

Ingredients

Rice Flour – 3 cups

Grated Coconut – 1 ½ cups

Chopped Green Chilli – 4

Chopped Ginger – 4 tsp

Cumin Seeds/Jeera – 2 tsp

Finely Chopped Carrots – 1 cup

Chopped Coriander – ½ cup

Chopped Curry Leaf – few

Salt to taste

Oil – ½ cup

Ghee – 4 tsp

Method

In a bowl add all the ingredients one by one and mix well with enough water. This should be like chapatti dough.

Once you done, cover it with cotton cloth for about 15 minutes. Let it be aside.

Apply ghee in a dosa pan, make it as round shaped ball and put it in the pan.

Then flatten it with your hands and make it as adai.  Keep cook on slow flame.

 If the flame is high the outer part of adai is crispy and brownish but inner part won’t cook properly.

Once both sides of adai get cooked well then transfer it into serving plate.

Garnish with chopped coriander leaves and carrots. Serve with tomato ketchup/ranch…