Main Curries

Peas Curry

INGREDIENTS

Peas-250 gm

(sprouted)

Onion(Big)-3

Green Chillies-10

(chopped)

Tamarind juice-2 cups

Curd-2 cups

Tamarind powder-2 tsp

Coriander powder-2 tsp

Curry leaves-25 gm

                        Heat oil in a frying pan.Add mustard seeds,Onion(Big),Green chillies,curry leaves and stir well.Add turmeric and coriander and stir well.Add Peas and fry for 10 mins.Add tamarind juice and curd and stir for 10 mins.Add adequate salt and chilly powder.

Paneer Dal

INGREDIENTS

Dal-1/2 kg

(boiled)

Cottage Cheese-250 gm

(cubes)

Peas-200 gm

Capsicum-250 gm

Onion(Big)-3

Green chillies-10

(chopped)

                        Heat oil in a frying pan.Put mustard seeds,Onion(Big),Green chillies to it and stir well.Add cottage cheese,Peas,Capsicum, to it and stir well for 10 mins.Add Dal to it and stir well.Add 2 cups water and mix.Add adequate salt and chilly powder.

Gram Dal Curry

INGREDIENTS

Gram Dal-1/2 kg

(sprouted)

Onion(Big)-3

(chopped)

Red chillies-10

(chopped)

Spinach-200 gm

(chopped)

Turmeric powder-1/4 cup

Coriander powder-1/4 cup

Tamarind juice-2 cups

Curd-1 cup

Jeera-3 tsp

Curry leaves-50 gm

                                Heat oil in a frying pan.Add mustard seeds,Jeera,Onion(Big),Red chillies,curry leaves,spinach and stir well.Then add turmeric coriander and stir well.Add Gram Dal and stir well.Add 2 cups water and boil for 10 mins.Add Tamarind juice,curd and stir well.Add adequalt salt and chilly powder.

Egg-Chilly Fry

INGREDIENTS

Egg-1/2 dozen

Jeera-50 gm

Capsicum-200 gm

(chopped)

Green chillies-10

(chopped)

Curry leaves-25 gm

                    Heat oil in a frying pan.Add mustard seeds,Jeera,Curry leaves,Green chillies, Capsicum,salt and chilly powder and stir well.Add eggs to it and stir well for 10 mins.Add adequate salt and chilly powder. 

Tomato-Moong Dal Curry

INGREDIENTS

Tomato Puree-2 cups

Moong Dal-3 cups

(sprouted)

Onion(Big)-3

(chopped)

Red chillies-10

(chopped)

Coriander leaves-50 gm

Chilly powder-3 tsp

                       Heat oil in a frying pan.Add mustard seeds,Onion(Big),Red chillies to it and stir well.Add Moong Dal to it and fry well.Then add Tomato Puree and mix all ingredients.Add 1 cup water and mix.Add salt and chilly powder.Garnish with coriander leaves and serve.

Soya-Beans Fry

INGREDIENTS

Soya-200 gm

(sprouted)

Beans-200 gm

Onion(Big)-3

(chopped)

Green chillies-10

(chopped)

                          Heat oil in a frying pan.Add mustard seeds,Onion(Big),Green chillies and stir well.Then add Soya,Beans and fry for 15 mins.Add adequate salt  and chilly powder.

Carrot-Papaya Fry

INGREDIENTS

Carrot-200 gm

Papaya-200 gm

Onion(Big)-3

(chopped)

Green chillies-10

(chopped)

Butter-100 gm

                          Boil carrot and papaya for 15 mins.Heat oil in a frying pan.Add Butter to it.Add mustard seeds,Onion(Big),Green Chillies and curry leaves to it and stir well.Add turmeric powder.Add carrot and pappaya and fry well.Add adequate salt and chilly powder.

      Curry is the English description of any of a general variety of spiced dishes, best known in Asian cuisines, especially South Asian cuisine. Curry is a generic term, and although there is no one specific attribute that marks a dish as “curry”, some of the distinctive spices used in some, though certainly not all, curry dishes include turmeric, red pepper and cumin.Currently, the term curry is used broadly, in English, to refer to almost any spiced, sauce-based dishes cooked in various southern and southeastern Asian styles. In India the word “curry” is heavily used in the southern part of India in languages such as Tamil. “Curry” is analogous to “sabzi” in the north. The word “kari” has its origins in Old Tamil which means “flesh”. The word for gravy (of any sort) is “kolambu” in Tamil. Therefore any gravy prepared with meat in it, was known as “kari kolambu” which means “meat gravy”. In a later development, any gravy with meat in it came to be called “kari”.Cuisine (from French cuisine, “cooking; culinary art; kitchen”; ultimately from Latin coquere, “to cook”) is a specific set of cooking traditions and practices, often associated with a specific culture.