Chole Bhature / Chana Bhatura

Ingredients for Bhature and Chole Masala : 

2 Cups all purpose flour/Maida
1/4 Cup Rava /Semolina/ sooji 
1 Tsp Sugar
1 Cup Yogart/ Curd
1/2 Cup Water 
2 Tsp Oil for kneading the flour
2 Cups chick peas / kabuli Chana , soaked for one whole night
2 finely chopped onions
2 finely chopped Tomatoes
2 medium pieces of ginger
5-6  cloves of garlic
2 Tsp Chopped Coriander Leaves
4-5 Curry Leaves
1/2 Cup Grated Fresh coconut
2 Tsp Tamarind Paste
2 Cardimom 
1 clove
2 Tsp Chole/Garam  masala
2 Tsp chilli powder
1/2 Tsp turmeric powder
1 Tsp coriander powder
1 Tsp cumin seeds 
1/2 Tsp Mustard Seeds
4 Tsp oil for Tempering
oil for deep-frying
Pinch of Hing
salt to taste

Method

1)Pressure cook the Kabuli Chana Upto 5-6 whistles Under medium flame, once the cooker cools down,drain the water and keep it aside. 
2)Heat the oil in a heavy bottom pan, then add Mustard Seeds,cumin seeds,Curry Leaves, Hing and stir it.
3)Now add onion, Saute till the onion is golden brown, then add tomatoes, stir nicely, and allow them to fry for 3-4 mins
4)Mean while make a masala paste of Coriander Leaves,ginger, garlic,Fresh coconut,Tamarind Paste, cardimom,clove and add the frying pan
5)Stir for 2 Mins, then add Chole/Garam masala, chilli powder, turmeric powder, coriander powder, and salt and mix well under medium flame.
6)At last Add the Chana , water as per the consistency you wish and mix well. Simmer till the masala and the Chana are mixed well. 

7)For the preparation of Bhature,add  the flour, Semolina/ sooji ,sugar,Yogart/ Curd, salt and knead into a firm dough by adding very less amount of water.
8)Add some oil Knead the dough till it is smooth, and rest the dough for 30 Mins. 
9)Divide the dough into small balls and roll out into circles nor too thin nor too thick,they should be of medium thickness.
10)Deep fry the bature in hot oil by pressing the centre lightly so that the bhaturas puff up .
11)Yummy and tasty Chole Bhature ready to enjoy and serve along with , sliced onion and lemon wedges.

Difficulty :-      Difficult
Complexity :-      Complex
Dish Style :-      Indian

Bhendi Fry or Ladies Finger Fry

Ingredients:

6-8 Tender Ladies Finger/Bhendi 
1 Tsp Cumin seeds Powder
1/2 Tsp Sambar Powder
1/4 Tsp chilly Powder
1/4 Tsp Sugar
1/2 Tsp salt(As per your taste)
1/2 Tsp Lemon Juice
Oil (We can either deep fry or shallow fry, so use oil as per the method you choose)

                              

Method:
1)Make partition of the upper layer of the Bhendi into 2 parts to fill the stuffing in between.
2)Take  Cumin seeds and salt to make Powder out of it
3)Fill this powder into  Ladies Finger/Bhendi and deep fry/Shallow fry in oil(I usually go for Shallow fry.)

4)Then add Sambar powder,chilly powder,sugar,Lemon Juice fry for 3 more mins and turn off the flame.
5)Tasty Bhendi Fry or Ladies Finger Fry ready to serve as a side along with Chapathi,roti,parota and Rice.

Difficulty :-      Easy
Complexity :-      Simple
Dish Style :-      Indian
Diet       :-      Healthy 

Mixed Vegetable Kurma

For Mixed Vegetable Kurma you can use any vegetable of your choice for example Carrot,Brinjal,beans.

Ingredients:

1 Cup Chopped Potatoes
1 Cup Chopped Cauliflower
1 Cup Green Peas( Mutter)
1 chopped Onion
1 Chopped  Tomato
1 Tsp Tamarind Paste
1 Tsp Sugar 
1 Tsp Red chilly powder
1 Tsp Garam masala Powder
1/2 Tsp Turmeric powder 
5 Garlic cloves
2 small pieces of Ginger
1/2 cup chopped Coriander leaves 
1/2 Cup grated Coconut
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
4 Curry leaves
1 cardimom
2 cloves
1 small piece of cinnamon stick 
3 Tsp oil 
Salt as per taste
Pinch of Hing

Method:

1)Make a paste of Garlic,Ginger,Coriander leaves,Coconut, cardimom,cloves and cinnamon and keep aside.
2)Heat oil in a pan and add Mustard seeds,Cumin seeds,Curry leaves, Hing and stir well.
3)Now add Potatoes,Cauliflower,Green Peas( Mutter) ,chopped onions,masala paste and Cook till brown,then add tomatoes, red chilly powder, Garam masala, turmeric powder and 

simmer for 5 mins.
4)Add Tamarind Paste ,salt, sugar and 2 cups water and Pressure cook on a Medium  flame upto 2 whistles, till the gravy thickens
5)Hot Mixed vegetable Kurma ready to serve with chapathi, roti, Parota and Rice.

Difficulty :-        Easy
Complexity :-   Simple
Dish Style :-     Indian
Diet       :-       Healthy 

Pundi Palya or Sorrel leaves Curry

Ingredients:

1 Bowl nicely Cleaned and washed  Pundi/sorrel leaves
1 cup  rave,
5-6 Pods garlic,
5-6 green chillies.
1/2 Cup Ground nuts
2 TSP oil,
salt as per taste

Method:

1)Pressure cook  Pundi leaves, chillies and Ground nuts in water for 3-4 whistles . 
2)Then drain the water and add rave, salt, mix well and cook for about 10 minutes .
3)Now add roughly smashed  garlic , pour 2 Tsp  above the garlic close the lid and simmer for 5 Mins, stir it and leave it on low flame for 5 more Mins.
4)Typical North Karnataka Pundi Palya or Sorrel leaves Curry ready to serve with hot Jolada Rotti and Onions.

Difficulty :-      Easy
Complexity :-      Simple
Dish Style :-      Indian
Diet       :-      Healthy

Soya Chunks And Rajma Masala Curry

Ingredients:

1 Cup soaked and boiled Rajma /Kidney Beans (Soak it for one night and pressure cook for 8-9 whistles)
5-6 soaked Soya Chunks( Soak the chucks for 20 mins then squeeze the chunks)
1 chopped Onion
1 Chopped  Tomato 
1 Tsp Red chilly powder
1 Tsp Garam masala Powder
1/2 Tsp Turmeric powder 
5 Garlic cloves
2 small pieces of Ginger
1/2 cup chopped Coriander leaves 
1/2 Cup grated Coconut
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds
4 Curry leaves
1 cardimom
2 cloves
1 small piece of cinnamon stick 
3 Tsp oil 
Salt as per taste
Pinch of Hing

Method:
1)Make a paste of Garlic,Ginger,Coriander leaves,Coconut,cardimom,cloves and cinnamon and keep aside.
2)Heat oil in a pan and add Mustard seeds,Cumin seeds,Curry leaves, Hing and stir well.
3)Now add the  Soya chunks ,chopped onions,masala paste and Cook till brown,then add tomatoes, red chilly powder, Garam masala, turmeric powder and simmer for 3 mins.
4)Add the boiled Rajma,salt and 2 cups water and cook on a low flame for about 15 minutes, till the gravy thickens
5)Hot Soya chunks and Rajma  Masala Curry ready to serve with chapathi, roti, Parota and Rice.

Difficulty :-      Easy
Complexity :-      Simple
Dish Style :-      Indian
Diet       :-      Healthy

Spinach and Radish Dal or Palak and Mullangi Dal

This is a Very healthy dish as it is made of Spinach/Palak, radish/mullangi and Toor Dal.

Ingredients:

2 Cups of Boiled Toor Dal
1 Cup Spinach/Palak, finely chopped
1 Cup thin  round pieces of radish/mullangi
1/4 Cup tamarind juice
2 chopped Tomatoes
6-7 smashed Garlic cloves
2 Tsp Finely chopped Coriander leaves
3 Curry leaves
1/2 TSP Mustard Seeds
1/2 Tsp Cumin seeds
4 Curry leaves
3 Tsp Oil
1 Tsp Jaggery powder
1 Tsp Sambar Powder
2 Tsp Red chilly powder
1/2 Tsp Turmeric
2 Cups water
Pinch of Hing
Salt as per taste

Method:

1)Heat a frying pan, pour some  oil in it then add Mustard seeds, Cumin seeds when they start popping add Curry leaves, smashed Garlic cloves and hing.
2)After frying  for 2 mins under medium flame add pieces of radish/mullangi fry for 5 mins then add Tomatoes,Spinach/Palak,Sambar Powder and stir nicely for 2-3 mins till the tomatoes are fried .
3)Now add tamarind juice, Red chilly powder,Turmeric,Salt,Jaggery powder 2 cups water and boil for 5 Mins.
4)Its time now to add the boiled Toor dal to the frying pan ,stir well and boil for 5-8 mins by closing the lid.
5)Now turn off the flame, add the chopped coriander leaves and server hot with Rice and Ghee.

Difficulty :-        Easy
Complexity :-    Simple
Dish Style :-      Indian
Diet       :-        Very Healthy for all age groups

PS : yummyvegyrecipes.blogspot.in  for many more dishes.

Potato Dry Curry

Ingredients:

4 Boiled Potatoes
1 Chopped onion
2 chopped chillies
1 Tsp Lemon Juice
2 Tsp Finely chopped Coriander leaves
3 Curry leaves
1/2 TSP Mustard Seeds
1/2 Tsp Cumin seeds
1/2 Tsp Urad dal
3 Tsp Oil
1/2 Tsp Sugar
Salt as per taste

Method:

1)Peel the skin of boiled Potatoes and make small pieces or cubes out of it.
2)Heat a frying pan Pour  oil in it then add  Mustard and  Cumin seeds, when they start popping add Urad dal,Curry leaves and fry for 2 mins
3)Then add chillies,onion and fry till the colour of the onion changes to golden brown, now time to add boiled potatoes, salt, sugar, coriander leaves, lemon juice and mix properly, simmer for 2-3 mins by closing the lid and turn of the flame.
4)This dry curry can be served along with Chapathi, Dosa, roti and pa rotas.

Difficulty :-         Very Easy
Complexity :-     Simple
Dish Style :-       Indian
Diet       :-         Healthy , especially for children.

PS : yummyvegyrecipes.blogspot.in  for more dishes.

Brinjal Dal or Vankai Pulusu or Badanekai Saru

Ingredients:

2 Brinjals , cut into long slices
2 Cups of washed Toor dal
1 cup grated fresh coconut
2 small pieces of ginger
5 Garlic cloves
1/2 Cup Coriander leaves
3  chopped tomatoes
4 curry leaves
1/2 TSP Mustard Seeds
1/2 TSP Cumin seeds
1/2 Cup Tamarind Juice 
1 TSP Jaggery
2 TSP Red chilly powder
1/4 Tsp Turmeric Powder
3 TSP Oil
Pinch of Hing /Asafoetida
Salt as per taste

Method:

1)Take water in a vessel and allow it to boil, then add washed Toor dal,Turmeric Powder,1 Tsp oil and allow it to boil till the dal is half cooked.
2)Now add the cut long slices of Brinjal and make it boil for 10 mins ,after that add the tomatoes and  allow it boil till the dal and brinjal are cooked properly.
3)Mean while make a fine paste of coconut,ginger,Garlic cloves,coriander leaves and add it to the cooked dal.
4)Tempering is our next step where in heat oil in a tadka pan, add Mustard Seeds,Cumin seeds,curry leaves,Hing /Asafoetida,Red chilly powder,tamarind juice, salt,jaggery, mix nicely and simmer it for 3 mins.
5) Now add the dal and cook for 10 more mins.Tasty Brinjal Dal ready to serve with Hot Rice.

PS :  yummyvegyrecipes.blogspot.in 

Groundnuts Chutney or Shenga Pudi

Groundnuts are called as shenga in North Karnataka and pudi means dry chutney.

Ingerdients:

2 Cups Ground nuts
1 Tsp Cumin/Jeera Seeda
1/4 Cup Curry leaves
1/4 Cup Coriander leaves
1/4 Cup Jaggery
1 Tsp Red chilly powder
1/2 Cup Garlic cloves
2 Samll pieces of Ginger
1/2 Tsp Turmeric powder
2 Medium pieces of Tamarind
Salt as per Taste.

Method :

1)Roast Cumin/jeera seeds in low flame untill you get nice aroma, keep it aside. Then roast groundnut seeds in mediun flame,keep stirring occationally, till they fry evenly.
2)Now add Garlic cloves,Curry leaves stir for 2 mins and turn off the flame, allow it to cool for some time.
3)Then add Coriander leaves, Jaggery,Red chilly powder,Ginger,Turmeric powder,Tamarind,Salt and grind the mixture to a rough power(You can make it Fine podwe also, as per your  choice) 
4) Tasty Groundnuts Chutney or Shenga Pudi is ready to taste along with chapathi,Roti,Rice and Ghee ..

You can learn many more yummy and healthy dishes @  yummyvegyrecipes.blogspot.in

Pudina or Mint Leaves Chuteny

Health benefits of Pudina or Mint Leaves:
- Good for Digestive purpose and if you offen suffer with  stomach ache then it can be of great help
- Mint acts as a cooling sensation to the skin and helps in dealing with skin irritations.
- Mint helps in eliminating toxins from the body.
- Crushed mint leaves helps in whitening teeth and combat bad breath.
- Mint is a very good cleanser for the blood.

Ingredients:
2 Cups Pudina/Mint Leaves
1 Cup Roasted Ground nuts
1 Cup Fresh/Dry Coconut
1 Tsp Cumin Seeds
1 chopped onion
1 chopped tomato
1 Tsp Jaggery
3-4 Chillies
1 TSP Oil
1 Tsp Chopped coriander
3 Curry Leaves
Salt as per taste

Method:
1)In a deep frying pan head 1 Tsp of oil the put Cumin Seeds, Chillies,onion,tomato,Curry Leaves and fry will.
2) Now add Roasted Ground nuts,Fresh/Dry Coconut, coriander,Curry Leaves,Jaggery,Salt and finaly Pudina/Mint Leaves stir nicely till you get the aroma 
  of Pudina then close the lid and turn off the flame.
3)Once it cools down, make a fine patse out of it. Consistency depends on your choice .
4)It can be served with Chapathi,Parota,Idly,Dosa, Paddu, Talipatti etc...

Note: You can find the above recipes and many more yummy an healthy dishes @  yummyvegyrecipes.blogspot.in

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian
Diet       :-      Very Healthy

Diabetic Friendly Curry leaves and Fenugreek seeds/Menthe Chuteny

Health Benefits of fenugreek seeds/Menthe :

-Fenugreek Diabetes Aid For Blood Sugar Regulation:
It is also a potent diabetes herbal remedy in that it helps to bring down the blood sugar levels of both type 1 & 2 patients consuming it. The sugar levels are thought to drop blood glucose because the seeds are rich in dietary fibre.  The fibre contributes to the lowering of blood sugar spikes.
-Cholesterol Levels Can Be Controlled With Fenugreek:
It has also been found to help lower elevated cholesterol as well as triglyceride blood levels (even in diabetics!). The good thing is that it doesn't lower the beneficial high density lipoprotein (HDL) cholesterol levels in the blood.  
Health Benefits ofCurry leaves
- A good remedy for nausea, indigestion,weight loss.
- Curry leaves are also known to improve eyesight,It is also believed to prevent cataract. 
- Curry leaves are also good for hair growth and colour,  This also  prevents pre mature greying of hair. 
- Alternatively, you can also add a few curry leaves to your hair oil and boil it for a few minutes. Applying this hair tonic will keep your hair healthy.
These are just few of the many benefits that the curry leaves and Fenugreek seeds possesses. Include this in your daily diet for better health.
Ingredients: 
1 Cup curry leaves
1/4 Cup Fenugreek seeds /Menthe
1 Cup Fried grams
1/2 cup Cumin seeds
2 TSP Red chilly Powder
3/4th Cup of Jaggery
1/4 Cup Tamarind
1 Tsp Ghee
salt as per taste
Method:
1) Take a frying pan and fry Fenugreek seeds in ghee in medium flame till the colour slightly changes and you get nice aroma of the seeds,
 then add Fried grams,Cumin seeds and fry for 2 mins.
2)Now add curry leaves fry for 2 mins and turn off the flame.
3)Allow it to cool, then add Red chilly Powder,Jaggery, Tamarind,salt and grind it to fine dry paste

Note:You can vary the amount of Jaggery, Tamarind,salt as per your taste as the Fenugreek seeds taste bitter. But I advise to have it bitter, health wise.

Difficulty :-        Easy
Complexity :-    Simple
Dish Style :-      Indian
Diet       :-         Very Healthy,Diabetic friendly

Many other Yummy and Healthy Dishes @ yummyvegyrecipes.blogspot.in

Tomato Chutney

Ingredients:

1/4 Tsp Mustard seeds

1/2 Tsp Cumin seeds

5  ripe Tomatoes

5 curry leaves

3-4 whole Garlic (15 pods or cloves of Garlic)

2 Tsp red chilly powder

1/4 Tsp turmeric powder

3 Tsp jaggery

2 Tsp finely chopped coriander leaves

3 Tsp Oil

3 Small pieces of tamarind

2 dried red chillies

Pinch of Hing

Salt as per taste

Method:

1) Take a deep frying pan or casarol put the finely chopped tomatoes, 5-6 cloves of garlic and 1/2Tsp oil in it close the lid and  keep it on low flame, stir vocationally until the water is evaporated.

2)Next add jaggery, Salt,turmeric powder, Tamarind, 1 Tsp red chilly powder and allow it to boil well in low flame, until all the ingredients are mixed and cooked properly.

3)Now tempering is the last step where in take a tadaka pan pour 2 Tsp oil in  and heat it, then add mustard seeds, cumin seeds, curry leaves,red chilly, Garlic cloves(smashed roughly), 1 tsp chilly powder and hing, after frying pour the tempering on top of the Boiled  tomatoes, mix it and garnish  with chopped coriander leaves.

Hot and tasty Tomato chutney ready to serve with Chapathi, puri , parota or with hot white Rice and Ghee (My favourite)

Difficulty :-        Easy

Complexity :-       Simple

Dish Style :-       Indian

Diet       :-      Healthy

Stuffed Green Chilly fry

Ingredients:

4 chillies(fat once, to fill the stuffing)
1 small cup roasted Ground nuts
1 small onion dry fried (with out oil)
1 small cup grated fresh coconut
1/2 TSP Cumin seeds
Salt as per taste (very less salt is required as ground nuts and coconut does not absorb much salt)

Method:

1) Make partition of the upper layer of the chilly into 2 parts to fill the stuffing in between,you can remove the seed if you feel the chillies are too hot.
2) Grind  the roasted Ground nuts,onion dry fried (with out oil),grated fresh coconut,Cumin seeds and salt and make a fine paste out of it
3) Fill this paste into the chillies and deep fry in oil

4) Its very important that the stuffed upper layer should be facing downwards(towards the oil), if you place it upside down then the stuffing will come out of the chillies.

 It can be served with fried rice, rice and  sambar.

Difficulty :-        Easy
Complexity :-       Simple
Dish Style :-       Indian

Jhunaka (North Karnataka Special)

Ingredients:

1        cup  Besan
1        chopped Tomato
3-4    chillies as per taste
2       chopped onions medium size 
4       Garlic cloves
1      Tsp cumin seeds 
1       Tsp mustard,
4        curry leaves
3         Tsp oil
Small  piece of ginger, 
Handful of Fresh coriander leaves ,
Jaggery(Bella)  as per taste ,
Tamarind soaked in water,
salt as per  taste, pinch of turmeric powder , pinch of Hing.

Method 

1) Mix besan and water without any lump( if you are trying for the first time) else you  can directly mix when water is boiling.
2) Tempering is the first step where in take a frying pan , pour  3 Tsp oil  and once the oil is heated          put mustard,cumin seeds ,curry leaves and  Hing, finely chopped  onions. once they turn golden brown , add chopped tomatoes and allow it to simmer for some time , till the tomatoes are cooked
3) Mean while make a paste of chillies, garlic, ginger ,few cumin seeds and salt .
4) Once the tomatoes are cooked, add the chilly paste, jaggery , tamarind water, and turmeric powder allow to cook for 2 mins, then add 2 cups of water and allow it to boil, then add dry besan and stir properly so that no lumps are formed or  pour the mixture of besan and water as mentioned in step 1.
5)Keep stirring for 5 minutes till the besan smell goes. Remove from fire and garnish with Finely cut coriander leaves.
6)Water can be added as per consistency.
It is best served with Jowar roti (Jolada rotti)

Difficulty :- Easy
Complexity :- Simple
Dish Style :- Indian (North Karnataka)
Diet :- Healthy

Stuffed Brinjal Curry Popularly known as Yenne badanekayi

Ingredients

6 Brinjals, preferably tender one with less seeds, for good taste
2 Finely chopped onions
1 Finely chopped tomato
2 Red chillies
2 Small pieces of Cinnamon (Chakke)
1 pod of cardamom seed (Elakki/Eillaichi)
1 clove (lavanga)
1/4 Tsp sesame(Yellu)  
12 Groundnuts 
3 Tsp grated fresh coconut
2 pieces of tamarind as per your taste
1 Tsp Garam masala
2 Tsp Red chilly powder
4 Garlic cloves
4 Small pieces of ginger
3 Tsp Finely chopped coriander leaves
4 Curry leaves
1/2 Tsp mustard seeds
1 Tsp cumin seeds
4 Tsp oil
1 Tsp Jagger
salt as per taste
Pinch of turmeric and Hing.

Method

1) Our first step is to prepare the yummy and spicy paste which we would stuff in the brinjal, For that          take a frying pan  heat it in low flame, once heated dry roast 1/2 tsp cumin seeds,Cinnamon (Chakke),cardamom seed (Elakki),clove (lavanga),sesame(Yellu) ,Groundnuts one by one till you get nice smell,   remove it from the pan and keep it apart,then pour 1/2 tsp oil and fry onions,chopped tomatoes,grated coconut,ginger,Garlic cloves and finally add chilly powder and Garam   masala  till the raw smell is gone, and allow it to cool( Note: Fry all this under low flame)
2) Mean while cut the brinjals in such a way that it should have four parts in one brinjal(don't cut till the end, leave it along with the stem) so that you can stuff the paste in  between the cut portion
3) After it cools grind it into fine paste by adding salt, tamarind and jaggery as per your taste and fill the stuff into the brinjals and press the brinjal by holding it   in between your palm and fingers, so that the paste is tightened.

4) Take a deep frying pan , pour 3 Tsp of oil in it, once heated put mustard seeds,Curry leaves, Red chillies and hing , then place the stuffed birnjals in the pan , close the lid and allow it to simmer in low flame for 2 Min's.
5) Now pour 2 cups of water and the remaining paste on top of the brinjal, close the lid and cook for 20 Min's.
6) Turn of the flame, Garnish with coriander leaves and serve hot.
7)Best served with, jowar rotti, chapathi and rice.

Difficulty      :-      Difficult
Complexity  :-      complex
Dish Style    :-     South  Indian (North Karnataka)
Diet             :-      Rich Healthy food