Vegetable curry

Ingredients
Radish: 1

Carrot: 1

Beetroot: 1

White Zucchini/Koosa: 1

Capsicum: 1

Potato: 1

Eggplant: 2

Onion: 1

Tomato: 1

Beans: 6

Red kidney beans cooked: ½ cup (soak and cook by adding salt)

Green chilli: 2

Salt: needed      

Chilli powder: ¾ tsp

Turmeric powder: ½ tsp

Garam Masala: ½ tsp

Lemon juice: 1tbsp

Oil: 2tbsp

Mustard seeds: ½ tsp

Curry leaves: few

Method Of Preparation

Peel wash and chop all vegetables. (Keep separately eggplant, capsicum and beans)

In a pan add chopped potato, zucchini, radish, carrot, beetroot, onion, green chilli and tomato.

Add in turmeric powder, chilli powder, garam masala and salt.

Add some water and keep on flame. Close with a lid and low the flame when boils.

When the veggies are 90% cooked add in chopped beans, eggplant and capsicum.

Let it get cooked and at the last stage add in the cooked red kidney beans and lemon juice. Stir well and switch off the flame after 2 minutes.

Heat oil in another pan and splutter mustard seeds and add curry leaves and season the curry with this.

Serve hot with chappathi.

Beef masala

Ingredients
Beef: 1kg

Chilli Powder: 1 ½ tbsp (or as per ur tolerance)

Turmeric powder: 1tsp

Coriander Powder: 2tbsp

Garam Masala Powder: 1tsp

Tomato: 1small

Onion: 1 small

Curry leaves: few

Salt: needed

Coconut oil: 3tbsp

Sautéing

Onion: 3

Ginger: 2” piece

Garlic: 3 cloves

Salt: if needed

Curry leaves: few

Green chilli: 3

Coconut oil: 4-5tbsp

Method Of Preparation

Wash and drain beef and keep aside.

In a pan add coriander powder, chilli powder, turmeric powder and garam masala. Dry roast the powder for 1 min or till the aroma comes from it.

Add chopped tomato, onion, curry leaves, coconut oil and salt to it. Mix it well with hand.

Then add the beef to it and again mix it with hand.

Add this into the pressure cooker and add some water to it and keep on flame. (Don’t add too much water)

Wait for 3-4 whistles and switch off the flame. Let the pressure release and take out the beef pieces from the gravy and keep aside. (you can use the gravy for preparing potato curry)

Meanwhile heat oil in a pan; Add in thinly grated/chopped onion, grated ginger and garlic. Sauté it well till it turns golden brown. Add in the beef pieces, green chilli, salt if needed and curry leaves to it.

Keep in low flame till it becomes dry.

Serve hot with chappathi or rice.

Beetroot Pickle

Ingredients
Beetroot: 1

Green Chilli: 1 or 2

Garlic cloves: 4

Onion chopped: 1tbsp

Vinegar: 2tbsp

Salt: needed

Chilli powder: 1tsp or as per your tolerance

Oil: 2tbsp

Mustard seeds: ½ tsp

Method Of Preparation

Wash peel and grate beetroot. (Grating is important)

Chop garlic and green chilli.

Heat oil in a pan and splutter mustard seeds and add chopped onion, green chilli and garlic.

When it turns slight reddish add red chilli powder and stir.

Add in grated beetroot and salt. Stir for 1-2 minutes in low flame till the raw smell off the beetroot takes off but without losing its crunchiness.

Then add this into a bowl and add in vinegar to it.

Serve with rice.

Mixed Vegetable Curry

Ingredients
Potato: 1 big

Capsicum: 1

Koosa/White Zucchini: 2

Carrot: 1

Radish: 1

French beans: 5

Beans: 5

Cauliflower: 8 florets

White Pumpkin/Charanga: 1 small piece

Eggplant small: 4

Tindli/Kovakka: 4

Onion: 1 big

Tomato: 2

Turmeric powder: 1tsp

Chilli Powder: 1tbsp

Coriander Powder: 2-3tbsp

Garam Masala: 1tsp

Fennel seeds: 1tbsp

Salt: needed

Coconut oil: 3+2tbsp

Shallots: 5

Curry leaves: as needed

Coriander leaves: needed

Method Of Preparation

Wash, peel and chop all the vegetables.

Transfer the chopped veggies to a cooking pan, add coriander powder, chilli powder, garam masala, turmeric powder, fennel seeds and salt.

Add in coconut oil 2tbsp and curry leaves. Mix this well with hand.

Add in some water to get the veggies cooked. Keep on flame.

When it starts boil put the flame to medium. When the vegetables get cooked and gravy becomes thick switch off the flame and add fresh curry leaves.

Heat 3tbsp coconut oil in a pan and add chopped shallots and when it turns reddish brown add curry leaves and add this to the prepared curry.

Serve hot with chappathi.