Mysore Bonda

It’s a very easy snack recipe. It’s a perfect tea time snack. Especially at winter or rainy season… it’s really great to have. My son loves to have more bondas.

This goes well with coconut chutney or onion chutney. I used to prepare often in my kitchen… it’s a simple dish and tasty too.

Ingredients
Urad Dal – 200 g
Rice Flour – 100 g
Chopped Green Chilli – 2
Black Pepper Seeds – 2 tsp
Chopped Ginger – 2 tsp
Finely Chopped Onions – 1 cup
Thinly Sliced Coconut bits – 2 tsp
Hing – ½ tsp
Finely Chopped Curry Leaves – few
Finely Chopped Coriander Leaves – few
Salt to taste
Oil for deep fry
Method
Wash and soak urad dal for about 1 hour. Once it done, drain the water completely and grind with green chilli, ginger and less water to a smooth paste.
In a medium bowl, add chopped onions, hing, coriander leaves, curry leaves, coconut bits, and rice flour with ground dal. Then mix it well.
Heat oil in a kadai, when it’s hot, slow the flame. Then take little batter, shape it into a ball and gently drop it into oil.
Fry both sides of all bondas till golden brown and use paper towel to remove excess oil.

Serve hot bondas with coconut chutney.

Broccoli Stir Fry

It’s a simple stir fry recipe, which has many health benefits. It is a good source of Vitamin A, calcium, fiber and folic acid. I just tried this curry as like Indian style. I didn't add any other masala. Crushed red chilli gives nice taste… If you want add red chilli powder to get spicier. I would love to prefer half cooked broccoli.

I have added cashew nuts into this curry; it gives crunchy to this dish. This goes well with any kuzhambu rice/ variety rice/biryani/ chapatti/ roti…

Ingredients

Broccoli pieces – 2 cups (small sized florets)

Chopped Onions – 1 cup (big)

Crushed Ginger – a small piece

Crushed Garlic – 5 pods

Crushed Red Chilli – 2 tsp

Salt to taste

(To Temper)

Cumin Seeds – 1 tsp

Cashew – 2 tsp

Curry Leaves – 1 sprig

Oil – 1 tsp

Method

Wash and cut the broccoli into medium sized florets and keep it aside.

Heat oil in a pan; add cumin seeds when it pops out add curry leaves, cashew, crushed garlic and ginger, then fry for a min.

Add the chopped onions and saute till it gets mushy. Now add salt and crushed chilli powder.

Then add the broccoli pieces, cover the lid and keep cook on a low flame.

Sprinkle water and keep cook until it gets cooked well. Don’t overcook broccoli. You can have the broccoli either half cooked or raw.

Then switch off the flame. Add chopped coriander leaves.

Ivy Gourd Curry

It’s a simple and easy curry which goes well with steamed rice and chapatti. This is the very first time I prepared this curry in my kitchen. In my childhood I used to play with ivy gourd to rub the writing board (slate).

Previously I didn’t have many idea about this veggie…. After my husband asked me to prepare this curry only I started to use in my kitchen.

You can roll them in chapatti and pack for lunch box and enjoy the curry with rice as a side dish.

So hopefully it won’t take much time to prepare this curry. Here’s the recipe….

Ingredients

Ivy Gourd (Tindora/Dondakaya/Kovakkai) – 200 g

Sliced Onion – 2 (big)

Crushed Garlic Pods – 4

Crushed Ginger – a small piece

Red Chilli Powder – 1 tsp

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Garam Masala – ¼ tsp

Salt to taste

(To Temper)

Mustard Seeds – ½ tsp

Urad dal – 1 tsp

Curry Leaves – 1 sprig

Oil – 2 tsp

Chopped Coriander Leaves – 2 tsp

(To Grind)

Grated Coconut – 5 tsp

Shallots (sambar onion) - 2

Fennel Seeds – 1 tsp

Method

Wash the ivy gourds, and trim the edges. Then make it as a thin round shaped slices.

Heat oil in a pan, add mustard seeds and when it splutters add curry leaves and urad dal. Then roast it till gets slight golden in color.

Now add the crushed garlic pods and saute for few seconds, till get the perfect smell comes out.

Then add sliced onions, curry leaves and sauté till it turns translucent.

Now add sliced ivy gourd and fry well for about another 2 to 3 minutes.

Then add chilli powder, coriander powder, turmeric powder, turmeric powder, garam masala powder, salt and mix it well.

Add the required water and close the lid and let it cook for about 10 minutes on a low flame.

Finally add the ground coconut masala into this curry, mix well and let it cook for another 2 min on a low flame.

Then switch off the flame and add chopped coriander leaves. Serve with hot steamed rice or chapatti.

Spicy Maharashtra Chicken Curry

It’s a delicious dish and prepared using quiet a unique blend of spices. Its famous dish in Maharashtra cuisine and the specialty is “goda masala”

You can easily prepare this masala with your home ingredients. No need to take much time to make this masala. This gives nice and great taste to this dish.

This goes well with steamed rice/chapatti/ roti/naan/ fried rice/ghee rice…

Ingredients

Chicken – ½ kg

Finely Chopped Onions – 2

Ginger Garlic Paste – 2 tsp

Chopped Tomatoes -2

Red Chilli Powder – 1 tsp

Garam Masala – 1 tsp

Turmeric Powder – 1 tsp

Goda Masala – 3 tsp

Salt to taste

Oil – 2 tsp

(For Goda Masala)

Grated Dry Coconut – 3 tsp

Chopped Onions – 1(big)

Ginger – a small piece

Garlic – 10 cloves

Chopped Coriander Leaves – 1 tsp

Garam Masala Powder – 1 tsp

Salt to taste

 (Goda Masala)

Heat oil in pan, add onions and fry till it turns golden brown color. Now add ginger garlic, grated coconut and fry for few minutes.

Then switch off the flame and let it cool down. Once it has done, grind it in a mixer with little coriander leaves, garam masala, and salt into a smooth paste.

Method

Clean and wash the chicken pieces and cut into medium sized pieces.

In a big bowl, add chicken pieces, 1 tsp ginger garlic paste, red chilli powder,

garam masala powder and salt. Then keep it aside for 1 to 2 hours.

Heat oil in a pan; add onions fry till it turns golden brown. Now add ginger garlic paste and fry for 2 min on a low flame.

Add chopped tomatoes and fry well until it becomes mushy. Now add turmeric powder, red chilli powder, garam masala powder.

Then add the goda masala and cook for about 2 min. Now add the chicken pieces and mix well.

Keep cook until the masala mixed well with chicken pieces and then add salt and required water.

Cover and cook for about 15 to 20 min on low flame till the chicken gets completely cooked.

Then switch off the flame and garnish with coriander leaves.

Tomato Kuzhambu

It’s a simple and easy dish. To prepare lunch, we have to think more about what to do???  Even if you don’t have any vegetables, you can prepare this kuzhambu by using tomato.

This goes well with chapatti, steamed rice/ idli/dosa…

Ingredients

Tomato – 3 (large)

Sliced Green Chillies – 15

Sliced Onions – 2 (big)

Sambar Powder – 3 tsp

Grated Coconut – 2 cups

Tamarind Juice – 1/2 cup

Salt to taste

(To Temper)

Mustard Seeds – 1 tsp

Curry Leaves – a sprig

Chopped Coriander Leaves – few

Oil – 2 tsp

Method

In a bowl, take enough water and bring it boil and add the tomatoes to keep it for 2 min.

Then take it out and you can able to peel of the skin. And mash it with your hands then keep it aside.

Add water in grated coconut and squeeze out the milk and then keep it aside.

Keep ready all the ingredients to prepare this kuzhambu...

Heat oil in a pan, add mustard seeds and let it splutter. Now add curry leaves, green chillies and onions one by one. Fry until gets golden brown in color.

Then add the extracted coconut milk, tamarind water, the mashed tomatoes, and sambar powder.

Boil it for 10 minutes on a medium flame or until get thick consistency.

Finally add the chopped coriander leaves and switched off the flame.