Aubergine Mushroom Gravy

Ingredients

Aubergine            - 1

Mushroom           - 200g

Onion                   - 1

Tomato                 - 1

Curry Leaves        - few

Green Chilli          - 1

Coriander Powder -  2 tsp

Cumin Powder      - 1 tsp

Chilli Powder        - 3/4 tsp

Cumin Seeds         - 1/4 tsp

Coriander Leaves  - 2 tblsp

Salt                        - to taste

Oil                         - 2tsp

Method

• Prick aubergine with a fork and microwave in high for eight minutes turning in between.The colour would have changed and it would be ready by now.Cut into two and scoop out the flesh with a spoon.Set it aside.
                                  
     
• Heat oil in a pan,splutter cumin seeds,add curry leaves,green chilli,onion,salt and saute for a while.Now add the chopped mushrooms and saute for a while.Add the spice powders and tomatoes.
                                    
     
• Add a cup of water and the aubergine and cook on medium flame for further ten minutes,garnish with coriander leaves and serve with chappathi.
                               
     

Little Words

• Aubergine can be wrapped with foil and baked in preheated oven for 45 min.
• It can be smoked in the gas flame if using small ones.
• A good combo for rotis.

Suraikai Curry

Ingredients

Bottle Gourd  - 1 cup(chopped)

Onion             - 1/2
Curry Powder - 2tsp
Chilli Powder - 1/2 tsp

Curry Leaves  - few
Coconut Milk  - 1/2 cup

Mustard Seeds - to splutter
Salt                  - to taste
Oil                   - 2 tsp

Method

• Heat oil in a pan,splutter mustard seeds,curry leaves,onion and saute for a while.Add the finely chopped bottle gourd,little salt and water.
     
• Add curry powder,chilli powder,coconut milk and cook until the vegetable is cooked.Serve with rice.
     

Little Words

• Pressure cooking saves time.
• Coconut paste can also be used instead of coconut milk.

Masala Palak Channa

Ingredients

Chickpeas           - 1/2 cup(soaked overnight)

Baby Spinach      - 1/2 cup

Onion                  - 1

Curry Powder      - 2 tsp

Turmeric Powder - a pinch

Chilli Powder       - 1/2 tsp

Curry Leaves        - few

Mustard Seeds      - to splutter

Salt                       - to taste

Oil                        -2 tsp

Method

• Pressure cook the previously soaked chickpeas.Heat oil in a pan,splutter mustard seeds,add onion curry leaves and saute till onion becomes soft.
     
• Now add turmeric powder,curry powder,chilli powder,salt and little water.
     
• Add the boiled chickpeas and roughly chopped spinach leaves and toss them well.Once the spinach wilts remove from flame and transfer to a serving bowl.
                             
     

Little Words

• Can be served as an accompaniment to rice or just as plain.
• Goes well with curd rice.
• A nutritious food for kids.

Bitter Gourd Stir Fry

Ingredients

Bitter Gourd        - 1 

Onion                   - 1

Peanut                  - 2 tblsp

Curry Leaves        - few

Turmeric Powder - 1/4 tsp

Chilli Powder       - 1/2 tsp

Jaggery                 - 1 tsp

Tamarind              - amla sized

Salt                       - to taste

Oil                        - 2 tsp

Method

• Cut the bitter gourd, remove the seeds and cut into rings or small pieces.Heat oil in a pan,splutter mustard seeds,curry leaves,onion,little salt and then add bittergourd pieces.
     
• Add tamarind water,turmeric powder,chilli powder,cover with a lid and let it cook.Add the grated jaggery.
     
• Meanwhile roast the peanuts,rub with your palms and remove the skin.Powder this and add to the bitter gourd and serve.
                            
                            
  

Little Words

• Bitter gourd pieces can be shallow fried in oil instead of cooking in tamarind water.
• Goes well with curd rice.

                                    

Thakkali Thokku

Ingredients

Tomato           - 8 to 10

Chilli Powder  - 3/4 tsp

Salt                  - to taste

Mustard Seeds - to splutter(optional)

Gingelly Oil     - 1 tblsp

Method

• Place the tomatoes in boiling water for ten to fifteen minutes.Remove when skin comes off and let it cool and blend.
     
• Heat oil in a pan,splutter mustard seeds,add the tomato puree,chilli powder and salt.Keep the flame in low and stir in between till the tomato swirls in the pan.Transfer to a bowl and serve with idli,dosa,chappathi,rice..
                                    
     

Little Words

• Tomatoes can be pureed raw and then cooked as well.
• Ideal for travel packing.
• Adjust the quantity of tomatoes and chilli powder.

Mushroom Stufffed Idli

Ingredients

Idli Batter        - as required(say 2 cups)

Mushroom       - 200 g

Onion               - 1

Mustard Seeds - to splutter

Salt                   - to taste

Chilli Powder   - 1/2 tsp

Oil                    - 2 tsp 

Method

• Heat oil in a pan,splutter mustard seeds,add onion and saute till onion becomes transparent.Add mushroom,salt,chilli powder,sprinkle water and let the mushroom get cooked.
     
• Grease the idli plates with oil and half fill the idli mould with batter.Place mushroom in this and cover with more idli batter.Steam cook for ten minutes and serve with a side dish of your choice.
                              
                              
     

Little Words

• Curry leaves and coriander leaves can also be added to the mixture.
• Mixed vegetables can also be used for the stuffing.