Curry In Kadai ~ An Indian Cooking Blog

This is my second recipe for Okra. I love to try different recipes with bendakaya and i can have it in any which way. I know people cook so many dishes with okra like okra fry, okra and tomato curry, okra with coconut, okra in kadai, okra pulusu and also sambar. My grandma takes another step and does bendakaya pachadi( Bendi Chutney). Yes! she does and it tastes heavenly, However I havent done myself, i will ask her and make it sometime soon. But for now you can make my Easy, Spicy And Crunchy Okra Fry. This is my mother in law recipe. This one is not at all sticky and okra pieces stay separate. I know people doesnt like to cook it because of its stickiness., but i have no problem because i know how to work it out. Please click here for tips on cooking okra.

For the fry you can make this velluli karam( coconut and garlic chilli powder ) ahead. Since it stays good for atleast 1 month in refrigerator i make it atonce and use it for aloo, tindora, eggplant and aratikaya(raw plantain) i mean this goes well with any vegetable fry.

How to make velluli karam:

• 2 cups dried grated coconut( unsweetened )
• 1/4 cup red chilli powder
• 2 garlic pods
• less than 1/4 cup salt

• 25 large okras or 45 small okras1 large red onion
• 2 tbsp velluli karam
• 1/4 cup oil
• 1 tsp lemon or lime juice
  

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
  

• Chop onions into inch cubes or juliene strips
• Chop okra or bendakaya into 1/2 inch pieces
• In a kadai or pan heat oil and add mustard and cumin seeds( temputing is optional )
• Once they start to pop add curry leaves, chopped onions and chopped okra
• Add lemon or lime juice so that okra wouldnt be sticky
• Keep frying, until okra is crisp golden and cooked
• Once they are browned add velluli miram( said above ) and saute until well blended.
• Adjust miram, salt and spice to taste.
  

I cant imagine any thing else as the best compliment to Indian breakfasts be it dosa, idli, vada, upma or pongal. None of these are complete without the mighty COCONUT CHUTNEY. I know many people prefer to have this chutney without fail along with these tiffins or breakfasts. And in that list my dad and my husband fight to stand first. I learnt the basic chutney from my mom and when my dad tasted my version he asked my mom to learn this chutney from me, hehehe( I was in seventh heaven then )! I can tell it loud, no one can beat my mom in making a horizon of chutneys. She does so many and the best part, in different colors! So we call by color like green chutney, white chutney, red chutney ,orange chutney etc even now. Hope one day i could make these rainbow of chutneys at a time just like mom . Love you MOM!

The lovely inseparable pair, Green And Red Chutney!

You need:

• 10 1 inch chopped fresh coconut pieces or 1/2 cup scraped fresh/ thawed frozen coconut
• 3-4 green chillies
  
• 1/3 cup split chick peas(putnala pappu, thine chenaga pappu/pottu kaadalai )
  
• 1/2 lemon sized tamarind soaked in warm water
• 5 curry leaves
• 1 cup chopped coriander
• salt to taste
  

• In a blender add coconut pieces and run it until its fine. You can omit this step if using scraped coconut
• Optional: You can add 1/2 inch cube of peeled ginger at this point
• Add split chick peas and green chillies and run until they are chopped into powder
• Now add tamarind with the water ( Note: please remove the seeds from tamarind ) and run until it becomes fine paste
• Add coriander, curry leaves. Blend it into fine paste
• Adjust salt to taste
  

Beetroot is one of my favorite vegetables. When i was a kid i remember i used to eat just the curry without any rice or bread. My mom used to say beetroot will add new blood to our body and thats true. My mom makes beetroot curry with coconut and peas. But this one with besan is from my MIL(mother-in-law). Besan coats the beetroot pieces and it tastes so good. Beetroot just sauteed with some tadka or tempuring itself is simply delicious., but adding besan(chickpea flour) gives it a new flavor.


I know its very hard to peel and chop the beets( in USA are so large ). I used to have hard time peeling and chopping beets. But not anymore, my cousin asked me to cook the beets( cut into 4 parts ) with the skin on in pressure cooker with some water and salt. And once they are cooked, the peel comes off just with the finger pressure right away, and chopping the beets couldnt be any easier.

A closer look at the beetroot

• 1 big beetroot or 2 small beetroots
• 8-10 green chillies split lengthwise
• 1/2 cup besan aka chick pea flour
• salt to taste

• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• 1 tbsp chana dal( optional )
• 1 tsp urad dal( optional )
• a pinch of turmeric
• 10 curry leaves
• Salt to taste
  

Boiled and cubed beets, along with besan aka chickpea flour

How to:

• Boil the beets as i told before using pressure pan.
• Chop the boiled beets into bite size pieces
• Heat oil in kadai and add cumin seeds, mustard seeds, chana dal, urad dal
• Once it starts popping add curry leaves, green chillies, turmeric and chopped beets
• Fry them for 5 min stirring occasionally
• Add chick pea flour or besan at this point just sprinkle some water, reduce the heat and cook it covered for 2 more minutes. Cook until the raw smell from the besan disappers.
  
• Adjust salt to taste
  

Yumm Dal! What can i say about dal. Im not exaggerating that plain toor dal(mudda pappu) cooked till soft and mixed with hot rice( with ghee ) is the most comforting food i know of. My grandma says that its a good practice to eat the first mudda( bite ) of this plain dal rice in any meal. Need not say about the proteins and nutritions dal ( lentils ) has. For vegetarians this is the main source of protein. This tomato dal is my mother-in-law recipe and i tweaked it a little. My mother does tomato pappu in a pressure pan. I will post my moms version too. Dal curry or Dal Fry has so many variations, and i am sure this recipe would be so simple and easy even for a beginner. However there would be no compromise on taste.

My husbands favorite combo: Tomato Pappu and Bandar vepudu( I will post it soon )

• 1 cup cooked toordal. Pressure cook 1/2 a cup of dal with 1 cup of water for upto 3 whistles. And remove the weight( whistle ) and add tsp of ghee, salt and turmeric. Keep aside.
• 2 big ripened tomatoes
• 1 onion
  
• 5-6 green chillies
• Garam masala or Sambar powder( any brand would work, i used MTR )
• 2-3 garlic cloves
• Optional: 2 tsp lemon juice or 1 tbsp tamarind pulp. You need this step only if the tomatoes are not that ripe and sour.
  

• 1/2 tbsp mustard seeds
• 1/2 tbsp cumin seeds
• 2-3 tbsp oil
• 10 curry leaves
• Turmeric powder

• Heat ghee( butter ) or oil in a kadai and add mustard seeds and cumin seeds
• When they start popping add curry leaves and turmeric
• Add onions, green chillies and crushed garlic
• Saute onions till golden brown and add MTR sambar powder
• Add tomatoes and cooked toor dal
• Optional: Add tamarind pulp( soaked tamarind juice )
  
• Add water and cook until the tomatoes are soft
• Adjust salt to taste
• Optional: Add lemon juice before serving
  
• Garnish with cilantro

Palak Paneer is a popular indian dish orginated from Punjab( North India ). This mildly flavored curry is made with spinach(palak) and indian cottage cheese( paneer ). This is a delicious and super healthy dish. I know there are so many variations for this recipe, but the basic idea is not to overpower the dish with spices. I make palak paneer in 2 types., but this one is the tastier and easier of the two.



Ingredients:

• 1 box chopped frozen boxed spinach
• 2 big onions
• 2 tomatoes
  
• 15 - 20 1 inch paneer cubes
  
• 3 - 4 green chillies( please adjust spice to your taste, as the hotness of the chillies varies )
• 2 tbsp ginger garlic paste
• 2 tbsp coriander( dhaniya) powder
• 1 tbsp cumin( jeera ) powder
• 1 tbsp curry powder or garam masala
• 1/2 tbsp dried mango powder( amchur powder )
  
• 12 cashews( optional ) or 1/2 cup cream
  
• 1 tbsp red chilli powder( if required )
• 1 cup milk
  

• Cook the frozen spinach in microwave for 5 min
• In a chopper or food processor chop onions with green chilies very finely
• Chop the spinach similarly
• In a microwave blanch tomatoes and puree them
  
• Heat kadai( pan ) with little oil or butter and fry paneer( cheese ) cubes until golden brown
  
• In the same pan add jeera( cumin seeds optional )
  
• Once the cumin seeds are browned, add ginger garlic paste and saute until the raw smell fades
• Now all the powders and saute for 15 sec.
• Add the chopped onions and fry till the onions are browned
• Add the spinach paste and fry until the oil comes out from paste
• Add tomato puree and cook till the water evaporates
  
• To this add milk and cook stirring occasionally
• You can either add powdered cashew nuts paste or cream at this point
• Cook till done and adjust salt and spice to taste.

Erra karam aka Onion Chutney is commonly used for Masala Dosa/ Karam Dosa. It is usually spread over dosa along with some ghee( clarified butter ). You wouldnt find the raw smell from the onions since we saute the onions first and then grind it. The onion chutney makes the simply delicious plain dosa Finger Licking Good! Lemme move onto the recipe.



Ingredients:

• 2 big yellow onions or red onions
• 6 red chilles
• 2 garlic pods
• 10 curry leaves
• 1/2 lemon sized tamarind soaked in warm water
• 1/2 tsp sugar
• salt to taste
  

• Chop the onion as shown in the picture
• Peel off the skin of garlic pods and chop them too
• Heat oil in kadai or pan, and add onions, red chillies, curry leaves and garlic pods
• Fry them until onion are golden brown just like shown in the picture above.
  
• Switch off the heat let the mixture come to room temperature
• Grind into fine paste adding soaked tamarind, sugar and salt
  
• Adjust salt to taste.

Though i am not that good cooking kakarakaya( bitter gourd aka karela) i do it for its nutritional benefits. This time when i started i thought kakarkaya vepudu would turn out to be a big flop., but to my surprise the end product was so yummy yummy. I would like to use kakarakaya very often from now. For now i will post the pictures and i will post the recipe soon.


Ingredients:

• 2 medium sized bitter gourds(kakarakaya ./ karelas)
• 2 big onions
• salt
• sugar
• 1/2 tbsp turmeric powder
• red chilli powder
• 1/4 - 1/2 cup oil
• 1/2 cup yogurt

• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 10 curry leaves
• 1 tbsp chana dal

• Clean the bitter gourds(kakarakaya) and drain them
• Peel off the skin( run the peeler just once ). This is optional step
• Chop bitter gourd very very finely( the finer you chop the quicker it cooks )
• Add turmeric, salt and yogurt. Let it marinate for 1 hour( or more optional )
• Squeeze the chopped pieces and drain them on kitchen towel or paper towels( doing this will remove the bitterness by half )
  
• Heat kadai( or wok ) with oil and add the cumin seeeds, mustard seeds, chana dal and when they start to pop add the curry leaves.
• Add the chopped kakarakaya ( bitter gourd ) pieces and fry stirring occassionally.
• When they are little brown add the finely chopped onions and fry for 3-5 min until done
• Add sugar , salt and red chilli powder
• Cook for 2 more min until done.
• The end product should be very crispy.

I, myself love green leafy vegetables or greens( aaaku kooralu ) a lot. I like to buy fresh greens from the vendor back home which were just picked looking so vibrant and full of life. My grandmother( and my mom ) made sure we eat any aakukooralu( greens ) atleast once everyday. Its really hard for me to buy greens here in US so when i find thotakura i buy a lot., boil and freeze for further use. I know its not the best way to eat greens but i dont see any other alternative.
And when i buy them i make stirfry( thotakura talimpu ) , green leaves and lentil curry ( thotakura pappu ) , green leaves in tamarind sauce( thotakura pulusu ), green leaves stalks stew( kadala pulusu) and green leaves chutney( thotakura pachadi ) and enjoy them the whole week.


I remember we used to get molakoora( these greens have very small and tender leaves compared to thotakura ) back home, but i do not think i can find them anywhere in the US.

• 1 cup tightly packed chopped amaranth leaves( thotakura ).
• 1/2 cup kandi pappu or toordal(tur dal, tuwar dal) Clean and drain the dal
  
• 4-5 green chillies( slit length wise)
• 1 onions chopped into 1 inch pieces
• 1 big tomato chopped into 1 inch pieces
• 1/2 lemon sized tamarind( soaked in warm water )

• 1 tsp mustard seeds
• 1 tsp cumin seeds( jeera )
• 8-10 curry leaves
• pinch of hing
• 2tbsp oil
• 1/2 tsp turmeric

• Please discard any hard stalks from the leaves. Only add the very tender ones chopped very finely. I store the remaining stalks and make stew ( kadala pulusu ). I will post it once i make the stew.
• Chop the leaves very finely( since it takes longer to cook than spinach ).
• I usually use pressure pan to make the dal since it takes very few minutes.
• Heat the pressure pan, add oil, mustard seeds, jeera( cumin seeds ), and hing.
  
• Once it starts spluttering add curry leaves and turmeric.
• Add onions and green chillies and fry for a minute or two.
• Add the chopped thotakura(green leaves ) and tomatoes and tamarind.
  
• Add tuwar dool and fry for a min.
• Add 1 - 1 1/2 cups of water.
• Mix well and cover with pan lid and put the whistle(weight).
• Cook on medium heat for 3 whistles.
• Open the cooker only when the weight comes out easily.
• Put the cooker on flame and cook to for 5 more min stirring occasionally.
• Switch off the flame., I will add some BUTTER or GHEE to enhance the flavor.
• Adjust salt to taste.

This is another delicious recipe made with indian cheese called paneer. Paneer or cheese cubes are cooked in a mild cashewnut and tomato sauce( gravy ). This curry gets its richness from cashewnuts ( kaju ).

Ingredients:

• 14 ounces paneer or tofu cut into 1 inch cubes
• 10-15 cashew nuts
• 1 tbsp ground ginger paste
• 1 tbsp ground garlic paste
• 2 onions
• 2 - 3 tomatoes
• 3/4 cup frozen petite peas
• 1 cup milk
• 4 green chilllies
• 1 tsp red chilli powder
• 1 tsp curry powder
• 1 tsp garam masala
• chopped coriander leaves for garnish
• 1/4 cup oil

• Add some oil in kadai and toast cashews and keep them aside.
• In the same oil saute cheese( paneer ) cubes until golden brown as shown is the picture and drain them on paper towels
• Blanch tomatoes in boiling water for 5 min, remove skin and blend the tomatoes into juice and keep aside.
• In a food processor chop onions and green chillies very finely and keep aside
• Make cashnewnuts into a fine paste and keep aside.
• Heat remaining oil in the kadai and add the chopped onions paste, ginger garlic paste until it becomes brown.
• Now add the frozen peas and saute for 2 more min.
• Add the powders and tomato juice.
• Cook until oil separates, now add cashewnut paste and cook for 2 more minutes
• Add milk and cook for 5 more minutes.
• Add the fried paneer and garnish with coriander leaves and switch off the flame.
• Adjust salt and spice to taste.
• Optional - If you want the matar paneer curry to be even more creamier, just add heavy whipping cream at the end and serve.

I am here with my Indian Raw Mango Chutney( Pachi Mamidikaya Pachadi ) recipe. Since ripened magoes are sweet we use raw mango for this chutney. This mango chutney is very authentic recipe in India. In India we make this chutney all year long since raw mangoes are available 365 days a year. This mango chutney is sour and spicy and goes well with rice and chapathi( indian whole wheat bread ). I promise your taste buds will revive after tasting this chutney.


For a 3/4 cup of chutney you will need,

• 1 small raw(green) mango
• 1-2 tsp red chilli powder
• 1/2 tsp turmeric powder
  
• 1/2 -1 garlic clove
• 1tbsp chopped coriander leaves
• salt to taste

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• a pinch of Asafetida(hing)
• 5-6 curry leaves

• Chop mango into 1/2 inch cubes.
• In a food processor add garlic, mango pieces, salt, red chilli powder, coriander leaves and run the chopper under pulse for 15-20 seconds.
  
• Take the chutney in a bowl keep aside.
• Heat kadai and add oil for tadka.
• Add cumin seeds, mustard seeds and add hing.
• Switch off the flame once the spluttering stops and add the curry leaves.
  
• Garnish the chutney with the tadka.

In India the most common bread is Chapathi( flat whole wheat bread looks like a tortilla ). Since it is usually served in every meal it can be called Indian Bread. Chapatis are made using fine whole wheat flour, oil, water( milk ) and salt. It is a very healthy replacement for rice because of its high fiber content and when fortified it has more nutritional benefits. Since these doesnt require yeast the dough can be made freshly every day and when stored properly can be used for atleast 2 weeks. Usually chapatis are served with some lentil curry(dal) or vegetable( or meat ) curry, yogurt(curd) and fresh salad.


For making 10-12 chapthis you require:

• 2 cups fine whole wheat flour( atta )
• 3/4 - 1 cup warm water or milk
• 2-3 tbsp oil or ghee
• 1 tsp salt
• 1/2 tsp sugar
• Some extra flour for dusting rotis/chapthis when rolling
  

• Use food processor if you have one.
• Warm water or milk in a microwave.
• In a mixing bowl add flour, salt, sugar, oil or ghee and mix together.
• Slowly add warm water or milk and knead it into a soft dough.
• Knead the dough with for 10 minutes and cover it with a damp cloth.
• Let it rest for atleast 20 min.
• Divide dough into 12 equal portions and coat them with flour.
• Roll each one into a 6 inch flat round tortilla or roti.
• In the meanwhile heat griddle or tawa under medium heat.
• Put the rolled out roti on the griddle and heat on one side., once the bubbles start appearing flip the roti and heat it on the other side just for 15 sec.
• Remove it and apply ghee or roll a butter stick on the hot chapati and cover it with a lid.
• Cook the remaining chapathis the same way and pile up these rotis like pancakes.
• I normally wrap 5-10 rotis in aluminium foil and freeze them. I will bake the whole foil packet in the oven just before eating for 20 min under 350F. These come as handy in the eleventh hour.

I am here again with my indian style spring roll. I like to try indian versions of various foods. Since my spring rolls weren't that spicy, I made spicy indian potato curry and stuffed in the spring roll. And the result was unbelievable! I will post the recipe tonight.

To make the curry:
2 large boiled and peeled potatoes
1/2 cup frozen peas
1 large or 2 small red onions
5 green chillies chopped
Chopped ginger and garlic 1 tsp
Coriander and mint leaves finely chopped
Garam masala 1/2 tsp
Coriander powder 1/2 tsp
Amchur powder( Dry mango powder )
Red chilli powder 1/4 tsp or more( depends on your taste )
Oil for saute

- Heat the oil and saute onions, ginger garlic, green chillies. ( Hint: Add some salt and sugar so that onions can will be fried to golden brown perfectly ).
- Add the powders and fry for a 30 seconds,
- Add frozen peas and saute them until they are fully cooked.
- Add peeled and chopped potatoes. Cook them for 8-10 min until the potatoes absorb all the spices.
- Adjust salt and red chilli powder to your taste.
- Before switching off the heat., add coriander and mint leaves.

Now that your filling is done, Put this filling in the spring roll wrap and fry them. I would like to serve these with Green Chutney( Mint and coriander chutney ) and Tamarind sweet chutney ( Tamarind and Dates chutney ). Hope you would try this recipe.

Tags:Indian spring rolls, Simple Spring Rolls With Potatoes
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Yesterday i made spring rolls for the first time. I was surprised to find out that it was very quick and easy to make them. And teh recipe follows..!
I bought spring roll wraps from Indian grocery store from freezer. Thaw these wraps for 20 min. Boil the rice noodles until soft., run them under cold water and add oil so that they will be separate. Chop cabbage, carrots, chillies, beans , ginger and garlic. Put vegetable oil in wok(kadai) and heat the oil at very high temperature and sautee these vegetables for 5 min until cabbage looks little transparent, add soya sauce, black salt, ajinamoto, salt and white pepper.
Mix cornstarch with water, so that it acts like glue for the wraps. Take one wrap, put the veggies and then wrap them like a burrito. Seal the spring roll with corntsatrch water glue. Deep fry these spring rolls. Serve with ketchup or chilli sauce.
Tags:Simple Chinese Spring Rolls