Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

In a world, where we are used to making gravies with frying the onions as the first step, here is a superb, soft recipe that sounds delicious to people of all ages. All you will need to make this Gravy is  a cup of Moong dhal (Yellow Split Beans),  1 glass of milk (Full Cream/Low fat),  1 green chilli,  a handful of curry leaves  1 cup of Onions (cut lengthwise). This recipe can be cooked in no time.  Pressure cook Moong dhal and onions together, adding 1.5 cup of water for upto 4 whistles. Then take a wide bottomed pan and transfer the contents from the pressure cooker and add green chilli  and salt and mix well. Then, add the milk and let this cook in slow flame. Once all the water is evaporating, this gravy will get thicker. You can add a handful of curry leaves in the end. This is a simple recipe that is really non-oily and can be eaten with Rice/ Roti.

Bored of cooking some lentils everytime, for Rotis?? This is a really nice variation that can nicely satisfy anyone. Here the ingredients I took: 1. Onion - 1 big (nicely chopped) 2. Green Peas/mixed vegetables- 1 cup 3. Bay leaf-1 4. Coriander powder-1/2 tbsp 5. Chilli powder-1 tbsp 6. Garam masala- 1 pinch 7. Nestle Pure cream- 1 small tin 8. Oil and salt- as needed 9. Turmeric powder-1/2 tbsp Take a wide bottom- pan and add oil and add the bay leaf first. Then, add onions and fry well. Add the Green peas, turmeric powder, coriander powder, chilli powder and garam masala. Mix well and cook this in slow flame adding lil water until the vegetables are nicely cooked. Now add salt and mix well. Then, add the cream and mix again and let this boil, when being cooked in slow flame. You will get a yellowish gravy with a thick consistency and this tastes good for chapathis and parattas.

Garlic has anti-bacterial and anti-fungal properties and its regular usage, helps to lower cholesterol levels in the body. This recipe, is adapted from an Indian cookery program and I tried this today and it was great and hence i am sharing it in my blog. To Grind: 1. Tomato- 1 big To saute: 1.Mustard seeds- 1/2 tbsp 2.Curry leaves - 1 handful Other ingredients 1. Brinjal- 2 - chopped as small cubes 2. Onion- 2- finely chopped 3. Garlic pods- 12 (peeled) 4. Coriander powder- 1/2 tbsp 5. Turmeric powder- 1/2 tbsp 6. Sambar powder or chilli powder- 1 tbsp 7. Tamarind- 1 lemon size (soaked in water) 8. Salt and Oil- as needed. 9. Jaggery- 2 tbsp (optional) and Sesame oil - 2 tbsp (optional) Take a big pan and add oil and add ingredients for sauting. Once mustard starts splattering, add brinjal, onion and garlic and add turmeric powder and let this cook. Then, add the tomato paste, coriander powder, sambar powder and let this cook as a gravy. Once it starts to ...

This is a very delicious variation of the usual kurumas. Ingredients needed: Brown beans or Rajma- 2 handful soaked for 8 hours and pressure cooked for 5 whistles Onion- 2 finely chopped Tomato- 2 finely chopped Ginger- small piece grated Chilli powder-1.5 tbsp To grind: Grated coconut- 4 tbsp Roasted gram- 3 tbsp Cinnamon stick- 1/2 Cloves- 4 How to make this Kurma: 1. Grind the ingredients mentioned above to grind without adding water 2. In a pan, add oil and add onion and tomatoes and fry well. 3. Add 1.5 tbsp of chilli powder to this mixture and add the grounded mixture and let all this cook well. 4. Then, add the brown beans and salt and let this boil for 5 mins. Goes well with Naan/Roti

This is a very famous sude dish for Idli/Dosa etc in S.India. It is a gravy that resembles Baingan Bartha. What I am sharing below, serves for 2 people. Ingredients: 1. Brinjal- (Long & Thin type)-1 2. Onion-1 3. Tomato-1 4. Coriander powder-1/2 tbsp 5. Turmeric powder-1/2 tbsp 6. Chilli powder- 3/4 tbsp 7. Channa flour- 1 tbsp 8. Salt as required 9. Mustard seeds-1/2 tbsp, channa dhal - 1 tbsp, few curry leaves, a pinch of hing for sauting How to make Gothsu: 1. Chop Onion and tomato in fine pieces 2. In a burner, keep the brinjal and let it cook on all sides. When the outside color changes fully black, let it cool and wash this under an open tap. Remove the outer skin completely and mash this nicely. Then, add the coriander powder, turmeric powder and chilli powder to this and keep aside. 3. In a pan, add 2 tbsp of oil and add the ingredients for sauting. When the mustard starts splattering, add onion and tomatoes and cook well. Add salt to this mixture and then add the brinjal m...

My hubby loves Gujju dishes and I made Kadi recently. For Pakora: 1. Onion- 2 chopped finely 2. Ginger grated- 1 tbsp 3. Channa flour- 1 cup 4. corn flour- 1 tbsp Mix all the above with very lil quantity of water. Add salt and make small balls and deep fry in oil and keep aside. For Kadi: 1. Yoghurt- 1 cup 2. Channa flour-1/4 cup 3. Ajwain (Omam)- 1/4 tbsp 4. Turmeric powder- 1/2 tbsp 5. Red chilli powder- 1 tbsp Grind all of the above in the blender. Add 2 tbsp of oil in a pan and add this mixture and let this boil. Add 1 glass of water and add salt. When the mixture is boiling, add the pakoras and cook simmer for 5 mins Serve with Rice.

This weekend, I tried Amti. This was different than the usual dhal types. Ingredients: 1. Toor dhal- 5 tbsp, pressure cooked for 3 whistles, with 1/2 tbsp of turmeric 2. Clove powder- 1/2 tbsp 3. Coriander powder- 3/4 tbsp 4. Cinnamon powder- 1/2 tbsp 5. Cumin powder- 1/2 tbsp 6. Tamarind juice- (from about 1/2 tbsp of raw tamarind) 7. Jaggery- 1/2 tbsp 8. Salt- as required 9. Onion- 1 (diced) 10. To saute- Mustard seeds and cilantro. 11. Hing- 1 pinch Procedure: 1. Grind toor dhal, hing, clove powder, coriander powder, cinnamon powder, cumin powder in blender 2. In a pan, add oil and add mustard seeds. when the mustard starts splattering, add onion and green chilli. When this is fried, add the blended mixture. 3. Add tamarind juice, jaggery and salt. This is a nice dish that goes well with Chapathi and Rice.

This is a speciality item of Kerala. Goes well with Idiappam or Aapam. Ingredients: 1. Raw Mango- 1 finely chopped 2. Green chilli-1 finely chopped 3. Coconut oil- for sauting 4. Coriander powder, Turmeric powder 5. Chilli powder 6. Red chillies-3 7. Onion- 1 big- finely chopped 8. Coconut- Grated and grinded 4 tbsp 9. Mustard & curry leaves 10. Salt In a pan, add 2 tbsp of coconut oil and add 1/2 tbsp of mustard seeds, red chillies and 1 handful of curry leaves. Once the mustard starts splattering, add green chillies and then add onion and fry well. Add 1/4 tbsp of turmeric powder, 1 tbsp of chilli powder, 2 tbsp of coriander powder and mix well. Add the raw mango pieces and mix well and cook simmer for 2 mins and add salt. Then, add the grinded coconut and add 1 glass of water. Let this cook to a gravy consistency. Kerala Mango curry !

This is a very common side dish for Chapathi. Ingredients: 1. Channa dhal- 1 cup 2. Tomatoes-2,Onion- 2-finely chopped 3. Green chilli- 1 (slit longitudinally) 4. Jeera- 1/2 tbsp 5. Lime- 1/2 6. Garam masala-1 pinch 7. Chilli powder- 1 tbsp 8. Turmeric powder- 1/2 tbsp 9. Salt- as required 10. Channa dhal powder (Besan)- 1-2 tbsp 11. Coriander- for garnishing Procedure: 1. Soak channa dhal for more than 5 hours 2. Pressure cook, adding turmeric powder for 4-5 whistles 3. In a thick bottomed pan, add oil, jeera, green chilli, onion and tomatoes. 4. When the onion+tomato is getting fried, add chilli powder, garam masala and add 1/2 cup of water. 5. Let the onion tomato mixture cook well in masala. 6. Now add channa and salt, let this boil. 7. Mix 1 tbsp of besan in water and add. 8. Once the mixture is cooked well, switch off, and add lemon juice and garnish with freshly chopped coriander.

This is a tasty dish, based on Brinjal. You can use the thin, long violet color brinjals, or bigger brinjals. Ingredients: 1. Brinjal- 2 2. Onion- 1 finely chopped 3. Tomato- 1 finely chopped 4. Spices: Turmeric-1 tbsp, chili powder- 1tbsp, garam masala- 1 pinch 5. Oil & salt as needed 6. Cumin- 1 tbsp 7. Ginger- 1 tbsp (grated- optional). Procedure: 1.Apply oil in the outer surface of the brinjal 2.Show the brinjal in medium flame (all sides). Let this cool. 3.If you show it in the tap water, the skin will get peeled off automatically. 4.Cut the brinjal into smaller cubes. 5.In a pan, add oil,cumin, ginger, onions and tomatoes and the spices mentioned above and let this cook well. 6. Then add the brinjal and add 1/2 glass of water and close the lid. 7. Once the brinjal is cooked, add salt and simmer for 2 mins. Served with Roti/Naan

Ingredients: 1. Delhi Palak (Spinach) also known as Pasalai keerai- 1 bunch 2. Onion- 1 nicely chopped 3. tomato- 1 nicely chopped 4. Paneer- 10 (small cubes). 5. Cumin seeds- 1 tbsp, 6. Spices: Turmeric- 1/2 tbsp, chilli powder-1/2 tbsp, garam masala- 1 pinch 7. Green chillies- 1 or 2. Procedure: 1. Pluck the leaves of the delhi palak and wash it. 2. In a pan, add water, 1-2 green chillies (slit longitudinally), and 1 tbsp of jeera (cumin seeds) and let the water boil. 3.Once the water is boiling, add the washed spinach and let this cook for 5 minutes. 4. Cool this and grind. 5. In a pan, add 2-4 tbsp of oil, add chopped onions and tomatoes and fry well. 6. Add 1/2 tbsp of turmeric powder, 3/4 tbsp of red chilli powder, a pinch of garam masala. 7. Then, add the ground spinach and salt and let this cook for another 3 minutes. 8. Add lil ghee in a tava and shallow fry paneer in both sides and add to the cooking mixture (only to the end) This is a good tasty side dish for Chapathi & ...

This is a tasty side dish for Chapathi, Paratta and Idiappam To Grind: 1. Grated Coconut- 5 tbsp 2. Cashew Nuts- 4 3. Cardomom-3 4. Clove- 4 5. Dhalia- 2 tbsp 6. Coriander seeds-1.5 tbsp 7. Green chillies- 4 8. Ginger- 1 tbsp 9. Garlic- 1-2 10. Cinnamon stick- 1 (small) Others: 1. Onion- 1 big (chopped in fine pieces longitudinally). 2. Peas - 1 cup or mix vegetables- 1 cup 3. Green chilli- 1 slit lengthwise 4. Cumin seeds- 1 tbsp 5. Curd- 2 tbsp 6. Milk- 1/4 cup 7. Coriander powder- 1 tbsp 8. Salt- to taste Procedure: 1. In a pan, add 3 tbsp of oil and add cumin seeds. 2. Once the cumin seeds starts splattering, add onion & green chilli and fry. Once the onion is fried well (color changes), add the vegetables and coriander powder and add 1/2 a glass of water. 3. When the mixture starts boiling, add the ground paste. This mixture will give a thick consistency. Now add curd and let this boil for a minute. Then add the milk and simmer the stove. Add salt and transfer the contents int...

1.Cut 2 medium size Potatoes into 2-3 pieces and pressure cook for 3 whistles, adding lil turmeric. 2.Peel off 1 big onion and chop it longitudinally and also finely chop 1 tomato. 3.Heat 3-4 tbsps oil in a pan, add mustard, green chillies, curry leaves, ginger pieces and chopped onion. Once the onion is fried well,add tomatoes. 4.When the mixture is getting cooked, add a pinch of turmeric powder, 1/2 tbsp of red chilli powder and salt. Adding salt at this stage, helps the tomato to dissolve nicely. Peel the potatoes and mash them slightly. 5. Add peeled potatoes and add a lil water. Mix water in 1-2 spoons of channa dhal and add this mixture. Let this cook for about 5 mins. Once the mixture starts boiling, turn off the stove. Add salt, if needed. Serve with Hot pooris/rotis

Ingredients: 1. Frozen Peas- 1 cup 2. Onion- chopped (1 big) 3. Tomatoes- Big (3) 4. Coriander powder- 1 tbsp 5. Chilli powder- 3/4 tbsp 6. Turmeric powder- 1/2 tbsp 7. Garam masala- 1/2 tbsp 8. Hing and Jeera optional. This is a simple dish, that can be prepared easily. 1. Grind the tomatoes in the mixie to get puree. 2. In a pan, put 2-3 tbsps of oil, add jeera and haldi. 3. Then, add the onion and fry well. 4. When the onion is getting fried, (golden brown), add turmeric powder and stir well. 5. Then, add chilli powder and stir well. Then, add the coriander powder and garam masala one after another. 6. Now, add the tomato puree and let this boil. 7. When the onion-tomato mixture is boiling, add frozen peas and salt. 8. Simmer and let this cook for 15-20 mins. 9. Serve with Roti/Naan.

Not many people will love this recipe. But I still wanna post this, as Urad dhal supplements bone formation and hence is nutritious.! hehehe! Ingredients: 1. Urad dhal (split): 1/2 cup. Soak this for 1 hour and pressure cook for 2 whistles. 2. 1 Onion- nicely chopped. This is a very simple dish and you can make variations by adding tomato also. In a dry pan, saute with mustard seeds, curry leaves and then add raw onion, green chillies and fry. Once the onion is nicely fried, add the cooked urad dhal and add a pinch of turmeric powder and a 1/2 tbsp of chilli powder, and 1/2 tbsp of coriander powder and required amount of salt. This is also a simple dhal that can go with Rice/Chapathi