Arbi curry (Colocasia Curry)

Ingredients

500 gms arbi - (colocasia) boiled

1 tsp turmeric powder

1 tsp chilli powder

2 tsp dhania jeera powder

salt to taste
1 small onion finely chopped

Method

1. Peel and cut the boiled arbi into medium size pieces (do not cut into small pieces, else they would merge with the curry)

2. Heat 1 tsp oil in pan and saute the onion till brown

3. Add all the masala and mix well.

4. Add a little water to the masala and bring it to a boil

5. Once the curry starts boiling, add the cut arbi pieces to the curry and cook covered for 5 minutes or until the arbi mixes with the curry.

Serve hot with chapati or rice

Kadhi

Ingredients

1/2 cup gram flour

1 cup curd

1 tsp fenugreek seeds

2-3 red chillies

1 tsp turmeric powder

1/2 tsp red chilli powder

salt to taste

2 tsp oil

Method

1. Beat the curd and gram flour together.

2. Add the gram flour to this, slowly in order to avoid any lumps

3. Add 1 cup of water to this mixture

4. Heat oil in kadhai, add fenugreek seeds, red chillies and fry for sometime

5. Add the curd and gram flour mixture to the kadhi and boil for 5 minutes

Serve hot with steamed rice

Daal Fry

Ingredients
1/4 cup red lentils

1/4 cup yeloow mung daal

1/8 cup chick peas

1/4 tbsp garam masala

1 medium size onion finely chopped

1 small tomato chopped

1/2 tsp turmeric powder

1/2 tsp red chilli powder

4 tbsp ghee

salt to taste

Garnishing
3-4 green chillies

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp ginger-garlic paste

2 tbsp corriander

1/2 onion chopped

Method

1. Mix and wash all daals together. Boil the daals till half done

2. Heat 1/2 of ghee and fry the onions. Add all spices to this and fry them together

3. Add this mixture to the daals and cook the daal till done

4. Heat remaining ghee in saucepan and fry the garnishing ingredients.

5. Add the garnishing onto the daal. Add chopped corrainder leaves to this.

Serve hot with steamed rice or naan/rotis

Mangalorian chicken

Ingredients

250 gms curry cut chicken pieces

1 tsp turmeric powder

1 tsp cumin powder

1 tsp corriander powder

1 tsp chilli powder

ginger pieces

1 medium onion chopped

1 medium tomato chopped

1 tblsp curd

grated coconut

oil

chopped corriander
Method
1. Blend turmeric,cumin,corriander,chilli,ginger,coconut,onion and tomato in a mixer

2. Take some oil in pan, add the ground masala in the oil and fry till the masala seems cooked (5 mins approx)

3. Add curd to the masala along with some water to prepare gravy

4. Add the chicken curry cut pieces in the gravy and let the chicken boil in the gravy

5. Remove when the chicken is cooked
Garnish with chopped corriander. Serve hot with chapati or rice

Egg Curry

Ingredients

3 boiled eggs

1 medium size onion

1 tomato

1 tsp jeera powder

1 tsp dhania powder

1 tsp red chilli powder

1 tsp garam masala/onion masala

salt to taste 

Method

1. Chop the onions and tomatoes finely.

2. Take some oil in a pan. Once the oil is heated up, add the chopped onions. Fry till they become golden.

3. Then add the chopped tomatoes, jeera,dhania powder, red chilli, and masala. Add salt and mix them well.

4. After the masala is cooked, add some water to the mixture to prepare the gravy

5. Let the gravy cook for 2 minutes. then add the boiled eggs in it. You can slice the eggs in between or cut the eggs in half - this would make sure that the gravy taste is soaked in the eggs. 6. Cover the pan with a lid and cook the gravy for 4-5 minutes.

Add chopped corriander in the gravy before serving.