Veg Curries - Bittergourd - Bittergourd Coconut Fry

Bittergourd Coconut Fry

Ingredients Quantity Bittergourd 2 Big Fresh Coconut powder 1 Cup Cumin seeds 1 Tsp Mustard seeds 1/2 Tsp Asafetida 1/2 Tsp Onions - finely chopped 2 Red Chillis,sliced 6 Turmeric powder 1/2 Tsp Sugar 1 Tsp Coriander leaves - chopped Few Curry Leaves - chopped Few Salt To Taste Dry Nuts Garnish Oil 1 Tbsp

Serving 5 Preparation Time 15 mins Cooking Time 20 mins

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1. Cut them into circles and put in salt water for 10 mins. After squeeze out the pieces and keep them aside.
2. Heat up a non-stick pan, add oil. Add cumin seeds, mustard seeds, asafetida and curry leaves. When the seeds pop, add the green chillies.
3. Add onion and fry till the onion is translucent. Add dry chillies and curry leaves and stir for a min.
4. Add the squeezed Bitter gourd. Add salt and give it a nice mix, to coat all the veggie pieces with Oil and salt.
5. Add the turmeric,sugar and give a stir fry for a minute or two.
6. Finally add coconut to the mixture and fry till the coconut becomes soft.

1. Serve with rice or Rotis.
2. Check more recipes with Drumsticks

Veg Curries - Drumstick Basen Curry

Drumstick Basen Curry

Ingredients Quantity Drumsticks - (peeled) cut in 5 cm pieces Gram Flour 2 1/2 sieved Cumin seeds 1 Tsp Mustard seeds 1/2 Tsp Asafetida 1/2 Tsp Onions - finely chopped 2 Tomatoes - chopped 2 Red Chilli Powder 3 Tsp Turmeric powder 1/2 Tsp Sugar 1 Tsp Coriander leaves - chopped Few Curry Leaves - chopped Few Salt To Taste Oil 1 Tbsp

Serving 5 Preparation Time 15 mins Cooking Time 20 mins

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1. Boil drumstick pieces in water till the centres and seeds are soft. Remove the seeds and keep them aside. Dont weaste water, we use it later.
2. Heat oil. Add cumin seeds, mustard seeds, asafetida and curry leaves. When the seeds pop, add the onions. Fry till the onion is translucent. Add tomatoes stir fry gently for 2 minutes.
3. Add chilli powder, turmeric, salt and sugar. Saute them for 2 mins.
4. Mix gram flour with the cooked drumstick water to make a thin paste without lumps. Add gram flour mixtureand stir gently till cooked and creamy. Garnish with coriander leaves.

1. Serve with rice or Rotis.
2. Check more recipes with Drumsticks

Breakfast - Pasta/Macaroni - Mixed Vegetable Russian Pasta

Mixed Vegetable Russian Pasta

Ingredients Quantity Macaroni/Pasta 2 Cups Fresh Cream 1 Cup Ginger Powder 1 Tsp Garlic Powder 1 Tsp Pepper Powder 1/2 Tsp sALT To Taste Veggies Boiled and Chopped Potatos 1 Cup Beans 1/2 Cup Carrot 1/2 Cup Peas 1/2 Cup

Serving 4 Preparation Time 20 mins Cooking Time 5 mins

Method :

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1. Cook Vegetables and chop them in medium size.
2. Cook pasta for 5 mins in boiling water; drain well. Rinse with cold water to cool quickly; drain well.
3. In a bowl,mix all veggies and masalas well.
4. Now add fresh cream to the veggies and coat well with the cream.

Tips :

1. Stir the pasta two or three times throughout the cooking process.
2. When cooking pasta, regardless of the sauce you are using, add a little bit of the pasta water to the sauce to add great flavor.
3. The olive oil coats the pasta, and prevents sauce from adhering to it when you’ve put the entire dish together.
4. Check more Pasta Recipes.

List - Vegetable - Mixed Vegetable Recipes List

Common Meal Breakfast Coonfectioney

Common Meal - Chutney - RidgeGourd Jaggary Chutney

RidgeGourd Jaggary Chutney

Ingredients Quantity Ridge Gourd,Small Size 1 Cup Tamerind 1/2 Lemon Size Garlic Cloves 5 Coriander Leaves Few Salt To Taste Oil 2 Tsp Tempering Mustered Seeds 1/2 tsp Dry Chillis 5 Curry Leaves Few

Serving 2 Preparation Time 3 mins Cooking Time 10 mins

Method :

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1. In a pan add 1 tsp of oil and roast the dry chillies. Remove when they turn to crispy.
2. Wash well and peel ridge gourd and cut it into pieces. In the same pan add ridge gourd and and saute for 5-10 minutes in medium flame or until ridge gourd becomes soft. Transfer everything to a plate or bowl and allow to cool.
3. Now grind into a fine paste with dry chillis, ridge gourd, tamarind,salt and jaggary. Here its used traditional method of griding.
4. In a pan or wok heat oil add cumin seeds and allow to splutter. Add red chili, garlic and saute until light brown. Add "Tempering" to the mixture.

Tips :

1. Serve with idli-dosa or steamed rice.
2. You might also like other Chutney Recipes
3. More Recipes with Ridge Gourd

List - Common Meal - Veg Curries

Click on each vegetable name to reach related curries.

List - Vegetable - Carrot Recipes List

Common Meal Sweet Confictionary

Common Meal - Veg Curries - Sweet Corn Kaju Masala Curry

Sweet Corn Kaju Masala Curry

Ingredients Quantity Sweet Corn, Boiled 200g Onion, Sliced 1 Big Ginger-Garlic paste 1 Tbsp Tomato Puree 2 Tbsp Cashews 50g Poppy Seeds 2 Tbsp Curd 1/2 Cup Cinnamon 1 small stick Green Cardamom 4 Cloves 4 Coriander Powder 1 tsp Cumin Powder 1 tsp Red Chilli Powder 1 Tbsp Salt To Taste Oil 2 Tbsp

Method :

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1. Soak the cashews and poppy seeds in water for half an hour. Combine together cashews, poppy seeds, curd, cinnamon, cardamom & cloves and tomatoes in a blender and grind to a smooth paste.
2. Heat oil in a pan. Add all the tempering spices and let it crackle. This usually takes few seconds.
3. Add onion and saute for 3-4 minutes or until cooked. Add ginger-garlic paste, coriander powder, cumin powder, red chilli powder and fry them for two minutes on low flame.
4. Now add boiled corn kernels, salt and stir well for 2 mins..
5. Now pour in the cashew nut & poppy seeds paste and cook until oil separates. Repeat the process of adding water for 2-3 times so that the masala cooks well and the mixture turns to rich in colour. Turn off the flame and transfer to a serving bowl.

Tips :

1. Dont burn masala while cooking.
2. It tastes great with rice or roti.

Breakfast - Idli - Vegetable Idli

Vegetable Idli

Ingredients Quantity Idly Rava 1/2 Cup Moong Dal 1/2 Cup Chana Dal 1/2 Cup Urad Dal 1/2 Cup Carrot 1/2 Cup Green Peas 1/2 Cup Potato 1/2 Cup Coriander Leaves 1/2 Cup Onions, Fine Chopped 1/2 Cup Green Chillies, Fine Chopped 1 Tbsp Cumin seeds 1/4 tsp Mustered seeds 1/4 tsp Garlic Cloves 2-3 Oil To Grease

Method :

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1. Soak the chana dal,moong dal,urad dal and idly rava separately for at least two hours. Drain and grind them with some water to a coarse batter. Add chillies, cumin seeds to make a batter of dropping consistency. Add idly rava, cover and leave to ferment overnight or for four or five hours, in a warm place.
2. Add the vegetables to the fermented batter and mix well.
3. Tamper with mustered seeds and mix in the batter.
4. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Heat some water in a pressure cooker and place the idli stand in it.
5. Seal the cooker with the lid and steam without the weight for ten minutes, or till done. Check by using fork. If the fork comes out clean with out batter, then our idlis are cooked.

Tips :

1. Serve hot with chutney.

Common Meal - Veg Curries - Snake Gourd Stuff Curry

Snakegurad Stuff Curry

Ingredients Quantity Snake Gurad 1/4 Kg Onions 1/2 Cup Oil 2 Tbsp Lime Juice 1/2 tsp Masala Saseme/Til Dal Powder 4 Tbsp Coconut Powder 2 tsp Garam Masala 1 tsp Ginger Garlic Paste 1 tsp Coriander Leaves Chilli Powder 4 tsp Turmeric Powder 1/2 tsp Tampering Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Garlic Cloves, Sliced 2 Red Chillies, pieces 1 Curry Leaves 5

Method :

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1. Heat 1/2 tbsp oil in a pan and add the onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. Grind to a paste adding little water.
2. In a bowl mix all "Masala" ingredients. Mix onion paste to this.
3. Clean the snake gourd,scrape the skin slightly with a knife.Cut the snake gourd into 2 - 3 inch pieces. Scoop out the pulp& the seeds from inside the snake gourd. Now take each piece and from the base end and make a slit towards to other edge but not all the way through i.e slit each piece into four sections lengthwise without cutting off the full length. The snake guard pieces are ready for stuffing. Separate the each quarters gently and fill the stuffing inside slowly without breaking the pieces. Stuff remaining in this manner. Keep aside the remaining paste.
4. Add Oil to pan in medium flame. When it becomes heat add asafotida, cumin seeds, mustered seeds, urad dal to it. Let it fry for 10 sec. After add chillis,garlic to it.Finally add curry leaves.
5. Now slowly place each of the stuffed snake gurad pieces in the dish. Close the lid and cook for 10 mins in medium temparature. Do check in between to stir the pieces without breaking them.
6. When the pieces are three fourth cooked add the remaining paste and one cup water. Adjust the salt as to taste.Cover and cook further for another 15 mins or till the pieces are well cooked and soft on touch. Garnish with chopped coriander leaves.

Tips :

1. Saseme Powder Recipe : Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool. Blend the sesame seeds for 30 seconds.
2. To serve, gently lift the stuffed pieces with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.

Lunch/Dinner - Veg Starters - Sago Lollypop

Sago Lollypop

Ingredients Quantity Sago 1 Cup Potato, Boiled and mashed 1/2 Cup Butter Milk 2 Cups Mint Leaves, Fine chopped 1 Tbsp Coriander Leaves, Fine chopped 2 Tbsp Curry Leaves 1 Tsp Green Chilli, Fine chopped 1 Tsp Cumin Seeds 1/4 tsp Salt To Taste Oil To Deep Fry

Method :

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1. Soak Sago in buttermilk for atleast 6 hrs.
2. Mix all the ingredients except oil in a bowl.
3. Make small balls from the mixture. Heat oil and shallow fry them till golden brown. Remove arrange them on barbeque skewer/Ice cream sticks.

Tips :

1. serve with Mint Yogurt dip and Tomato Ketchup.