Curry Leaves Chetney

How to make Curry leaves chutney - Sauteed curry leaves, garlic, red chillies and tamarind ground together.

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Main Ingredients : Curry Leaves (कड़ी पत्ते ), Garlic (लहसुन)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Curry leaves chutney Recipe Card

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 2

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Curry leaves chutney Recipe

• Curry Leaves 1 cup

• Garlic 1 1/2 tablespoon

• Garlic 10 cloves

• Red chilli 3

• Tamarind a pinch

• Salt to taste

• Mustard seeds 1/2

Method

Step 1

Heat one tablespoon oil in a non-stick pan.

Step 2

Add curry leaves, garlic, red chillies and tamarind and saute for a minute.

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Step 3

Remove and allow to cool. Grind it with salt and water to a fine paste.

Step 4

Heat remaining oil in a non-stick pan.

Step 5

Add mustard seeds and as they begin to splutter add the paste and mix well.Serve.

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Masoor and Coconut Curry

How to make Masoor and Coconut Curry - Delicious creamy lentil curry cooked with coconut milk.

Main Ingredients : Red lentils (मसूर), Coconut milk (नारियल का दूध)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 

Masoor and Coconut Curry Recipe Card

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Masoor and Coconut Curry Recipe

• Red lentils ½ cup

• Coconut milk 1 cup

• Turmeric powder 1 teaspoon

• Salt to taste

• Oil 2 tablespoons

• Curry leaves 10-12

• Mustard seeds 2 teaspoons

• Asafoetida ¼ teaspoon

• Ginger finely chopped 1 tablespoon

• Tomato finely chopped 1 medium

• Tamarind paste 1 teaspoon

• Crushed black peppercorns 1 teaspoon

Method

Step 1

Pressure cook the lentils with four cups water, turmeric powder till three whistles. Remove from heat and set aside till the pressure is released completely.

Step 2

Heat the oil in a non-stick pan. Add the curry leaves, mustard seeds, asafoetida and ginger, mix and sauté for one minute.

Step 3

Add the tomato, mix and cook till the tomatoes turn pulpy.

Step 4

Add the cooked lentils, tamarind paste, salt, crushed peppercorns and two cups water, mix and cook on low heat for five to ten minutes.

Step 5

Add the coconut milk, mix and cook on low heat for two minutes.

Step 6

Serve hot.

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Dahi Ki Kadhi

How to make Dahi Ki Kadhi - If you have a lot of dahi make this kadhi – everyone will enjoy it immensely.

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Main Ingredients : Yogurt (दही), Gram flour (besan) (बेसन)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 

Dahi Ki Kadhi Recipe Card

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi Ki Kadhi Recipe

• Yogurt 1 cup

• Gram flour (besan) 2 tablespoons

• Oil 2 teaspoons

• Cumin seeds 1 teaspoon

• Curry leaves 4-5

• Green chilli chopped 1

• Asafoetida a pinch

• Ginger grated 1 inch

• Mustard seeds 1/2 teaspoon

• Turmeric powder 1/4 teaspoon

• Sugar 1/4 teaspoon

• Salt to taste

• Fresh coriander leaves Chopped for garnish

Method

Step 1

Put yogurt and gram flour in a bowl and mix well till no lumps remain.

Step 2

Heat oil in a non-stick pan, add cumin seeds, curry leaves, green chilli, asafoetida, ginger and mustard seeds and sauté till the seeds splutter.

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Step 3

Add yogurt mixture and one cup water and mix well. Cook for four to five minutes on low heat.

Step 4

Add turmeric powder, sugar and salt and mix well. Let the mixture come to a boil.

Step 5

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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Jeera Mirachi Kadhi

How to make Jeera Mirachi Kadhi - In Mangalore they consider this kadhi as an excellent digestive.

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Main Ingredients : Cumin seeds (जीरा), Black peppercorns (काली मिर्च)

Cuisine : Mangalorean

Mangalorean cuisine comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean Catholics and the Bearys.
It is largely influenced by other South Indian cuisines. Coconut and curry leaves are common ingredients as are ginger, garlic and chilli.  It is well known for its distinct flavours. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans though the non-vegetarians favour fish.
The Mangalore cuisine will be incomplete without rice which is cooked in various forms.  Apart from rice, another important thing used in the cuisine of Mangalore is fruits.  Another remarkable feature of the Mangalorean sweet dishes is that instead of using sugar, they use palm jaggery which is also healthy.

Jeera Mirachi Kadhi Recipe Card

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Jeera Mirachi Kadhi Recipe

• Cumin seeds 1 teaspoon

• Black peppercorns 8-10

• Ghee 1 tablespoon

• Fresh coconut grated 1 cup

• Red chilli powder 1 teaspoon

• Salt to taste

• Tamarind pulp 1 teaspoon

• Garlic minced 1 tablespoon

Method

Step 1

Heat ½ tablespoon ghee in a tempering pan, add peppercorns, cumin seeds and let them splutter. Switch off the heat, cool and grind along with coconut, red chilli powder, salt, tamarind pulp and ½ cup water to make a fine paste.

Step 2

Heat ground paste in a deep non-stick pan. Add little water and mix well, stirring continuously. Cook on simmer for 2-3 minutes.

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Step 3

Heat remaining ghee in another small non-stick tempering pan, add garlic and sauté till dark brown.

Step 4

Add the tempering to the kadhi. Cover immediately and transfer in a bowl.

Step 5

Serve hot.

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Boondi ki Kadhi

How to make Boondi ki Kadhi - Boondi adds a delightful crunch to the popular dahi ki kadhi.

Main Ingredients : Yogurt (दही), Boondi (बूंदी)

Cuisine : Indian

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 

Boondi ki Kadhi Recipe Card

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Boondi ki Kadhi Recipe

• Yogurt 1 cup

• Boondi ½ cup

• Gram flour (besan) 4 tablespoons

• Turmeric powder ¼ cup

• Salt to taste

• Oil 1½ teaspoons

• Cumin seeds 1 teaspoon

• Asafoetida ¼ teaspoon

• Green chilli chopped 1 tablespoon

Method

Step 1

Put gram flour, turmeric powder, salt and yogurt in a bowl and whisk till smooth and ensuring that there are no lumps. Add sufficient water and keep whisking till a thin mixture is formed.

Step 2

Heat oil in a non-stick pan. Add cumin seeds and when the seeds change colour, add asafoetida, green chillies, yogurt mixture, mix and cook till it comes to a boil. Reduce heat and simmer for 15 minutes.

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Step 3

Add boondi, mix and cook for ½ a minute.

Step 4

Serve hot with steamed rice.

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