Poori Saagu

Ingredients Bean, carrot, avarekai: 1 cup each chopped (Any veggies of your choice) Potatoes, capsicum: 1 big each Oil: 1 tea spoon Mustard: 1 tea spoon Curry leaves: 5-6 leaves Salt to taste To grind: Cinnamon stick: 1 inch Roasted gram: 1 table spoon Coriander leaves: 1 small bunch Green chilies: 2 big   Method: … Continue reading Poori Saagu

Palak matar

Palak matar is a healthy combination of green vegetables like peas and spinach made into a sabzi. This healthy green gravy is a delight to eat with chapatis, parathas and pathiri. Ingredients: Palak: 1 bunch Peas: 1 cup (fresh or frozen) Onion: 1 big Cashew nuts: 5-6 whole Cinnamon stick: 1/2 inch Fennel seeds: 1 tea spoon Oil: … Continue reading Palak matar

Aloo Capsicum dry sabzi

Potatoes and capsicum cooked with aromatic Indian spices. Good for chapattis, pathiri and paratha. Ingredients: Potato: 1 big Capsicum: 1 Onions:1 big Jeera: 1 table spoon Turmeric powder, Coriander powder, jeera powder, garam masala powder: 1 tea spoon Red chilly powder: 1 tea spoon Coriander leaves: for garnish Oil: 1 tablespoon Salt for taste Method: … Continue reading Aloo Capsicum dry sabzi

Corn capsicum curry

Golden corn kernels mixed with roasted capsicum and mixed with mild Indian spices. Can be served with roti or rice. Ingredients: Corn kernels: 1 cup (boiled for about 5 minutes in salt water) Capsicum: ½ finely chopped Tomato: 1 big Onion: 1 big Star anise: 1 Clove: 1 tea spoon (about 4-5) Coriander powder, garam … Continue reading Corn capsicum curry

Paneer Kurma

This easy paneer korma recipe uses poppy seeds, ginger and other Indian curry spices to give it spicy yet delectable touch Ingredients: Paneer: 200 grams Tomato: 1 small, chopped Capsicum: 1 small. chopped Oil: 1 table spoon Jeera: 1/2 tablespoon To grind:          Coconut: 1/2 cup           badam, … Continue reading Paneer Kurma