Rajma Aloo Masaledaar/Kidney Beans & Potato Tomato Curry

Chickpeas and Kidney beans are our favourite legumes and i cant survive without these both beans. Obviously my pantry will always have these both dry beans while my freezer will always have already soaked and frozen beans. I have already shared about how to make frozen beans in few of my posts. And those frozen beans are really handy if you dont have enough time to soak your beans or if you have completely forgotten to soak your beans. Just pressure cook those frozen beans and your beans are ready to cook with. You doesnt even need to thaw those beans. How easy na, i have been following this method since a while and i dont regret for preparing these frozen beans whenever time permits.

Egg White Cubes & Vegetable Kurma/ Mutta Kaaikari Kurma

Kurma is an aromatic flavourful curry which can be prepared with meats or vegetables or else with both meats and vegetables.Kurma is definitely a gourmet gravy as this curry is prepared with couple of spices and coconut cream. Kurma is our favourite curry as this dish can be served along with any sort of flavoured rice or simply with cooked basmati rice or else with rotis or naans. Obviously Kurma is a fabulous gravy to serve with any sort of the dish. I have already dished out couple of varieties of kurma but still some variety of kurmas are yet to cook and post in my space. One among those kurmas is this Egg white cubes kurma with couple of vegetables. Usually whole boiled eggs are used in kurma hence this kurma is definitely a different dish from the usual egg kurma.

Vegan Butterbeans Tomato Kurma/Butterbeans Thakkali Masala Kurma

Butterbeans kurma makes an extremely delicious side dish to enjoy with some rotis, idlies, dosas or else simply with mildly spiced pulaos. My love for butterbeans always pull me to cook some fingerlicking dishes with this ultimate beans. Cooked with anything, this beans makes extremely delicious dishes. Though i have already cooked many dishes with this beans, this tomato loaded butter beans kurma will definitely please some hungry tummies easily when served along with your favourite dishes like rotis, rice etc. This tomato kurma with butter beans is one of my mom's signature dish. My dad loves butterbeans in anything, obviously my mom do this kurma often to please him.And i learned this fingerlicking aromatic kurma dish from her. And am dedicating this dish as mother's day special to my mom.

Vegan Black-eyed Peas Tomato Stew

After two interesting soups, my today's post is a super delicious again a nutritious stew i simply prepared with black eyed peas and tomatoes.Stews are similar to soups as there is no clear distinction between these two dishes. Stews have less liquid than soups and much thicker as well. Stew needs a longer cooking in low heat and soups can be cooked easily which requires less cooking time than stews. Stew can be served in a plate with rice, mashed potatoes or pastas while soups are always served in a bowl. You can add seasoning or flavourings to the stew depending upon your tastebuds. Actually i flavored mine with minced garlic, cumin powder, paprika and coriander powder along with dried oregano. Obviously this stew makes an excellent pair to enjoy with hot steaming rice.

Banana Blossom Channadal Kootu/Vazhaipoo Kadalaparuppu Kootu

After tangy tamarind gravy aka Kuzhambu and dal based sambhar, kootu is an another popular dal based dish cooked often in South Indian cuisine. Kootu have their own place in a meal served on a banana leaf on festive days or else for a special occasion. Kootu can be prepared with any sort of vegetables or else with a combination of beans or vegetables. My today's post is an healthy and protein rich Kootu prepared with banana blossom aka vazhaipoo. Banana blossom is an edible flower which is also known as Banana heart, used very much in Southeast Asian and very much in Indian cuisine. Though this banana blossom is known as flower, Indians consider this bitter banana blossom as vegetable.  Indian cooks this banana blossom as stir fries, curries or else in stews. Looking for some interesting dal dishes, then check here.

Tomato Pesarapappu/Tomato Moongdal Curry

Moongdal is known as Pesara pappu in Telugu, and my today's recipe is a Andhra style tomato curry cooked with yellow moongdal. This tomato pesarapappu is a comforting dal which can be served as side dish along with rice or else simply with Indian style of flatbreads. This dal is a super easy dish to prepare as you just need a pressure cooker and a kadai. How simple na, yes cook the dal with turmeric powder, and temper it along with sauteed onions and tomatoes. Yellow moong dal is definitely a nutritious dal with dietary fiber in it. Extremely protein rich, moongdal is often cooked in my cooking. As this yellow moongdal are easy to cook, you can dish out many delicious dishes out of it quickly with less efforts.

Chettinad Shallot Masala Kuzhambu/Chettinad Vengaya Masala Kuzhambu

Usually prepared with country side vegetables, Chettinad masala kuzhambu can be prepared very well simply with Shallots aka small pearl onions. This fingerlicking no tamarind kuzhambu goes for an easy and quick cooking process. The basic ingredient for this gravy is a coconut based grounded masala. Most of the chettinad gravies calls for grounded spiced coconut paste and that is the best part of their cuisine. My today's post is also prepared with masala paste which calls for freshly grated coconut, cashew nuts, fennel seeds and dry red chillies with sauteed onions and tomatoes. This paste brings wonderful taste, spiciness and definitely the thickness to this simple gravy.

Sorakaya Verusenaga Nuvvula Kura/Bottlegourd Curry with Peanuts & Sesame Seeds

Am a great fan of both bottlegourds and peanuts, obviously if i get a chance to cook with these ingredients how can i hesitate a second to cook with. My today's dish is a delicious Andhra style bottlegourd curry which i crossed here long back and i bookmarked it immediately.. A lipsmacking curry to relish hot with some rice and papads, we loved this super nutty curry very much. Though the main ingredient for making this recipe is bottlegourd, both peanuts and sesame seeds paste is a must to cook this curry which turns this dish more delicious with a fantastic aroma.

Rasawala Bateta Nu Shaak/Rasawala Aloo/Gujarati Aloo Curry

Anything cooked with potatoes will definitely make everyone happy. Dunno why potatoes are our most favourite vegetable, i cant just stop cooking with them. Twice a week, potato curry makes its humble entry in our menu and we just love it. Obviously if i get a chance to cook a different dish with potato i wont miss that chance. I love Gujarati cuisine very much,whenever i love to make a North Indian meal at home, i'll check definitely to make a different dish from this cuisine. I have bookmarked this Rasawala aloo curry from here long back, as this curry aka gravy calls for easy cooking. Very simple to make, this rasawala aloo takes hardly less than 15minutes if you cook this curry in Pressure cooker.

Thengai Aracha Kuzhambu/Masala Coconut Gravy - No Onion No Garlic Recipe

If you are searching for a lipsmacking, flavourful gravy prepared simply with loads of coconut, then this Thenga arach kuzhambu will definitely please your tastebuds. No onion, no garlic is needed and any combination of vegetables works awesome for making this easy breezy, fingerlicking kuzhambu. Served with hot steaming rice with papads or with boiled eggs, one can enjoy their meal without any fuss. This gravy takes hardly less time to get ready,apart from chopping vegetables you doesnt need anything specific for making this lipsmacking kuzhambu. This gravy is a traditional kuzhambu and this dish makes an excellent side dish to enjoy thoroughly with idlies or dosas.

Bok Choy Channadal Kootu

Bok Choy this chinese cabbage is loaded with many healthy stuffs in it. This bok choy belongs to the cruciferous family of vegetables which includes broccoli, kale,collard greens, cabbage, mustard greens, cauliflower and brussel sprouts.Not like other cruciferous vegetables this bokchoy dont form a head and its refers non heading chinese cabbage. This vegetable is loaded with many nutrients especially the antioxidant nutritious which provides many anti inflammtory benefits. This nutrients in bok choy hlep to prevent continous and unwanted inflammation.Not to forget this bok choy is rich in vitamin K which plays an important role in bone health and blood clotting also this vitamin K helps to regulate our body's inflammtary responses especially regarding our cardiovascular system.

Pappali Kootu Kari/Slightly Ripen Papaya Chanadal Kootu

As i told earlier during my stay in India, i couldnt resist cook for myself with the sesaonal vegetables and fruits easily available in markets. One among those dish is this Pappali Kootu kari, actually i picked this recipe from Aarthi's space which i bookmarked long back. This recipe is Aarthi's mom's special and trust me this dish came out extremely delicious. When i was in India, it was a peak season of papaya and my neighbour gave me both the raw and ripen papayas, i couldnt stay away from the ripen one and enjoyed it thoroughly as juice and salad, while the raw one i kept aside to cook some spicy dishes out of them. But blame the weather, that raw papaya  have turned into bit ripen still raw, i immediately prepared Aarthi's mom's Kootu kari which i have already bookmarked.

Zucchini Moongdal Kootu/Vegan Zucchini Kootu

Kootu, this dal based thick gravy makes an excellent dish when served along with rice and papads. I can die for a plate of hot warming rice topped with a simple kootu and ghee served along with papads, my comforting food. So making kootu with different dals and vegetables been quite a routine at home. My today's recipe is one of the simplest and quickest kootu dish which i never fail to prepare atleast once a week with different vegetables. But today's post is going to be with Zucchini, this zero calorie vegetables are quite versatile and you can dish out many beautiful dishes out this squash. Usually i make kootu with pressure cooker but this time i cooked the yellow moong dal separately.

Konkani Ashgourd Curry/Kunvale Sasam - No Onion No Garlic

Am a person who love to cook with loads of onions and garlic, i'll always make sure to keep atleast a kg of onions and garlic in my vegetable basket coz i cant survive without them. But when i picked No onion No garlic theme for this week's blogging marathon, i want experiment myself to dish out dishes without my favourite onion and garlic. Trust me, this theme simply pulled me to change my opinion about no onion no garlic recipes, they tastes very much delicious eventhough cooked without the onion and garlic. For my today's post, am taking you all to the famous Konkani cuisine. While bloghopping, i got hooked to this Konkani Ashgourd curry at Aparna's space. Since this recipe went for no onion no garlic, immediately i tried my hands in making this fingerlicking curry.

Purple Cabbage Kootu

Kootu, this vegetable and dal baed gravy makes an excellent side dish if they are  served along with rice. Whenever i cross a new version of kootu, i wont hesitate a second to give a try. During my India trip, i couldnt resist to collect few supplements we get with some weekly tamil magazines. While going through those supplements, i crossed the 30 varieties of kootu, immediately went through the book and got hooked to this purple cabbage kootu, this dish is quite easy to make. A spice mixture is prepared simply to flavor this kootu and this spice powder makes the difference from other kootus we make usually with the famous coconut,cumin and green chillies combination.An excellent dish to enjoy thoroughly with hot piping rice and pan roasted potatoes.

Tomato Masoor Dal

Masoor dal, i use this dal very rarely in my cooking, but last month when i went to Indian grocery, i picked a packet of these orange colour dal, just to make dishes out of it. Weekend was bit busy here as kids started their school today after two long months summer vacation. Instead of making a non vegetarian dish for our Sunday lunch, i quickly prepared this simple, comforting and delicious dal with tomatoes. This dal can be prepared in a jiffy, yes just put everything together in a pressure cooker, and cook it upto three whistles. Once the steam gets released, just mash the dal, add the sambar powder and temper it. Yes pressure cooking this dal makes the life easier, however if you are making this dal in vessel instead of pressure cooking, better to soak this dal for half an hour in water and proceed. Soaking helps a lot if you are planning to make this dal directly in vessel.Such an easy dal rite, you may also name it as Andhra style pappu.

Chow Chow Malabar Kootu/Chayote Squash Malabar Kootu

Usually kootu is prepared with dals, for a change today am posting a delicious, flavourful kootu prepared with simple ingredients. Actually this kootu doesnt need cooked dal, just a coconut based spice paste is very much needed. Such an easy breezy kootu,one of the quickest dish to make at home. This kootu is prepared with chow chow aka chayote, chayote this vegetable gets cooked very easily in less minutes when compared to other vegetables. You can still replace this vegetable with varieties of vegetables for making this kootu, however if you want to make a quick dish, just stick with chow chow. I crossed this recipe in a book supplement few days back, since i was tempted by the name Malabar i immediately prepared this kootu. If you love coconut flavour in your dishes, this kootu is definitely for you.

Pavakkai Poricha Kootu/Bittergourd Poricha Kootu

Poricha Kootu, this fingerlicking dal and vegetable based gravy is one of my favourite. I love simply with rice and papads, recently while going through my cookbooks and my paper clips, i crossed this beautiful bittergourd poricha kootu. Immediately i want to give a try and this kootu turned out extremely delicious eventhough it was slightly bitter. Bittergourd is definitely better for health especially for diabetic peoples, i love anything with bittergourds eventhough i used to ran away if my mom cook bittergourd when i was young. Later i came to know the health value of this vegetable and tried slowly adding my diet. Now its one among my favourite vegetable.Sending to Pari's Only - Gluten Free Cooking.

Chinna Kathirikkai Puli Kuzhambu/Tangy Small Brinjal Gravy

Every South Indian house especially Tamilians cooks often tangy gravy aka puli kuzhambu with couple of vegetables. I love my kuzhambu with loads of garlic,shallots and potatoes cubes. I can survive for many days with this tangy gravies. Personally this kind of tangy gravies tastes absolutely marvellous the next day when they served with rice topped with gingelly oil or ghee. Obviously i make varieties of this kind of gravy atleast once a week.Usually i make this kathirikkai kuzhambu aka brinjal gravy with eggplants whenever i feel like having, eventhough i love to get small brinjals from Indian stores specially for making this kuzhambu. You might have noticed in my posts recently that mom came from India with loads of fresh vegetables. When she called me from India i asked her to get those tiny small brinjals and green mangoes, she brought me both vegetables.

Sennakizhangu Kondakadalai Kuzhambu/Yam & Chickpeas Gravy

Tangy gravies are often prepared in my kitchen, i dont forget to prepare those fingerlicking tamarind based gravies atleast twice a week for our lunch. Today this wonderful looking kuzhambu comes from one my recent cookbook i bought during my stay in India. Actually i dont want to buy this cook book intially coz most of gravies in this cookbook are often cooked at home but somehow am tempted while going through the book as some of the gravies are different from wat we usually make at home. Since the price wasnt that much expensive i picked immediately from a book stall situated near to Pondicherry police station in Nehru street.