Potato Drumstick Curry

Ingredients:

• 5 drumsticks 
• 3 to 4 medium onions fine chopped
• 2 medium potatoes diced or cubed
• 2 large tomatoes chopped finely
• 2 green chilies (slit)
• ½ teaspoon red chili powder
• 1½ tablespoon Oil
• 1 sprig curry leaves
• ½ teaspoon mustard
• ½ teaspoon cumin 
• 1/8 teaspoon turmeric 

• 1 teaspoon coriander powder 
• 2 tablespoon coriander leaves 

HOW TO MAKE THE RECIPE

Making drumstick recipe

• Wash 3 drumsticks under running water. If not tender scrape off the skin lightly. Wash and chop to finger length pieces. Cube 2 medium sized potatoes to medium size, and add them to a bowl of water until used.
  

  
• Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent .
  

  
• Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped  tomatoes, ¼ teaspoon salt and turmeric. Fry until the tomatoes turn mushy.
  

  
• Then add ½ teaspoon red chili powder and fry for 2 minutes. Add 1 teaspoon coriander powder add it now.
  

  

  5.Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked.

  

  
  

  6. Garnish drumstick gravy with 2 tablespoons coriander leaves. Serve with plain rice & ghee.

  

  
  

Soya Chunks Curry

INGREDIENTS 

• 1¼ cup soya chunks or meal maker 
• 2 onions finely chopped 
• 1 sprig curry leaves 
• 1 pinch mustard 
• ½ tsp cumin 
• 1 green chili 
• 1 tsp ginger garlic paste 
• ¾ to 1 tsp red chili powder
• ¾ to 1 tsp garam masala
• ½ tsp coriander powder 
• 2 tbsp coriander leaves finely chopped 
• 1½ tbsp Oil
• ½ tsp 

To grind

• 2 tomatoes
• 3 tbsp Coconut 

Preparation for soya chunks recipe

• Bring 3 cups water to a boil, switch off the stove.
  

  
• Add soya chunks and leave them in hot water till they soften.
  

  
•  Discard  the water and squeeze off the water.Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.
  

  
• Grind the tomatoes and coconut to a smooth paste.
  

  

How to make soya chunks curry

• Heat oil in a pan. Then add mustard and cumin. When they begin to splutter add hing, curry leaves, onions and green chilies. 
  

  
• Add ginger garlic paste and fry till the raw smell disappears.
  

  
• Add the grinded tomatoes paste.Fry till it begins to leave the sides of the pan. 
  

  
• Add red chili powder, garam masala, coriander powder, and salt. 
  

  
• Fry everything well until the raw smell of the masala goes away for 3 mins.
  

  
• Next transfer the soya chunks.Fry for 3 minutes stirring often, till the meal maker are coated well in the masala.
  

  
• Pour water just enough to make a thick gravy.Bring the water to a boil and cover. 
  

  
• Cook on a low flame for about 5 to 8 minutes.garnish with coriander leaves.Serve with rice.
  

  

  
  

Drumstick potato curry

INGREDIENTS (1 CUP = 240ML )

• 3 drumsticks – vegetable drumsticks cut to finger sized pieces
• 3 medium onions fine chopped
• 1 medium potatoes diced or cubed
• 1 large tomatoes chopped finely
• 3 green chilies 
• ½ teaspoon red chili powder
• 1½ tablespoon Oil
• 1 sprig curry leaves
• ½ teaspoon mustard
• ½ teaspoon cumin 
• 1/8 teaspoon turmeric or haldi

• 1 teaspoon coriander powder
• 2 tablespoon coriander leaves chopped finely or cilantro

HOW TO MAKE THE RECIPE

Making drumstick recipe

• Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent or pink stirring often.
  

  
• Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped  tomatoes, ¼ teaspoon salt and turmeric. I usually deseed the tomatoes and use for this recipe. Fry until the tomatoes turn mushy.
  

  
• Then add ½ teaspoon red chili powder and fry for 2 minutes. If you wish to add ½ teaspoon garam masala or 1 teaspoon coriander powder add it now.
  

  
• Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked. 
  

  

  
  
  
  
  
  
  
  
  
  
  
  

Cauliflower curry

Ingredients 

• 250 grams cauliflower florets  
• 2 tablespoon oil 
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 sprig curry leaves 
• 1 cup onions chopped finely 
• 1 tablespoon ginger garlic paste 
• ¾ to 1 cup tomatoes fine chopped 
• salt 
• ¼ teaspoon turmeric 
• ½ to ¾ teaspoon red chilli powder
• 1 teaspoon garam masala
• ½ teaspoon coriander powder
• ¾ to 1 cup coconut milk 

HOW TO MAKE THE RECIPE

• Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add the curry leaves and fry for 30 seconds.
  

  
• Add onions  Saute until pink or golden.
  

  
• Stir in ginger garlic and saute till a nice aroma comes out .
  

  
• Then add tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  

  
• Add turmeric, red chilli powder, garam masala and coriander powder. Saute for 1 minute.
  

  
• Then add cauliflower florets and saute for 2 mins.Pour to 1 cup  coconut milk and give a good mix. 
  

  
• Cover and cook until the cauliflower is tender but not mushy.If needed add more coconut milk to bring the curry to a desired consistency. I added half cup coconut milk at this stage.
  

  
• Taste the curry and add more salt if needed. Garnish cauliflower curry with coriander leaves.
  

  

Gutti vankaya gasagasala kura

Ingredient 

• 250 grams  vankayalu
• 50 grams poppy seeds 
• 2 large onions chopped 
• 1 large tomato chopped  

• 1 tbsp ginger garlic paste 
• 1.5 tbsps Lemon juice
• 1 sprig curry leaves
• 1 tsp mustard
• 1 tsp Cumin
• 3 tsp Oil
• ½ tsp red chili powder
• 1 tsp gram masala
• 1 tsp coriander powder
• Coriander leaves for granish 

Preparation:

• Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
  

  
• Roast  poppy seeds till crunchy, powder finely and then make a smooth paste and set asid.
  

  

Making gutti vankaya gasagasala kura

• Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp.
  

  
• Add onions, chilies, salt and fry till the onions become golden.
  

  
• Add ginger garlic paste and fry till it turns fragrant.
  

  
• Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft.
  

  
• Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
  

  
• Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces. Fry for 3 to 4 minutes without burning.
  
• Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
  

  
• Add the lemon juice and garnish with coriander leaves.
  

  
• Serve gutti vankaya gasagasala kura with rice .