Tofu - Mutter

Tofu  -   1 no. (i used extra firm tofu)
Frozen Peas -  1/2  cup
Onion  - 2 medium
Tomato - 2
Ginger-garlic paste - 1 tsp
Red Chilli powder  1 1/2  tsp
Rosemary  -  1/4 tsp
Kasoori Methi (Dry fenugreek leaves) - 1 tsp
Cardamom powder  -  1/4 tsp
Oil to saute
Salt to taste
Cilantro (optional)

--> Prepare tofu by draining away excess water from tofu.  (Please refer to #7).
Meanwhile :
--> 1) wash frozen peas and set them aside.
--> Chop onions, tomatoes.
--> Now your tofu should be ready without excess water.
--> Chop tofu into cubes and saute them first with oil enough for saute. Set sauteed tofu aside.
Sauteed Tofu

--> In the same pan, saute chopped onions until slightly tender - add ginger-garlic paste, add salt.
--> Add kasoori methi, rosemary, cardamom powder.
--> Let the mixture cool down and blend it to coarse gravy.
--> Pour the gravy in pan, add peas from step (1), add red chilli powder, add sauteed tofu; Stir altogether and cook for few minutes on slow flame.
--> Finally garnish with cilantro and serve it hot (don't forget to switch off the flame ;) ).
This curry blends well with rotis, but as am lazy, i just serve with white rice!

Aloo Methi curry (Potato - Fenugreek leaves)

This is the quickest version that i make.
Potatoes  -  4 no.
Fenugreek leaves (Methi) - 1 big bunch
Onions  -  2
Ginger garlic paste - 1 tsp
Tomatoes - 3 medium
Green chillies - 2 thai
Red Chilli powder -  1/2 tsp
Salt to taste
Oil to saute
Amchur powder - 1 tsp
Garam masala - 1/2  tsp (more/less to ur taste. i use little amt just for the flavour)
Mint  -  few leaves
Cilantro (optional)

--> Boil potatoes, let them cool down; peel and chop each potato to 4-6 pieces;  set them aside.
--> Take oil to saute; Add chopped onions - until they turn slightly tender, add salt, add ginger-garlic paste, add green chillies.
--> Add chopped fenugreek bunch; saute until crisp (Some like to use only leaves, but i chop along the stem. since i will saute it until crisp, we don't feel the bitterness)
--> Add chopped tomato and cook until well done. Let the whole curry cool down.
--> Blend the curry.
Tip :  For thick texture, you can add couple of boiled potato pieces while blending.
--> Take the gravy out of blender to pan. Let it cook on slim flame. Now its time to add powdered masalas.
--> Add boiled and chopped potatoes; amchur powder, garam masala, red chilli powder, mint and cilantro.
--> Let the entire gravy cook for 5 minutes on dim flame. Switch off the flame and serve it hot with rotis/rice.

Broccoli - Bell pepper stir fry

Tried this interesting combination and turned out good!
Broccoli  -  2 florets
Red Bell pepper - 2
Onion - 1 medium
Oil to saute
Salt to taste
Red Chilli powder to spice
Corriander powder (optional) - 1 tsp
Cilantro for garnish

--> Take oil to saute; put tempering.
--> Add chopped bell pepper, cook until slightly tender.
--> Add chopped broccoli, stir together, cook until almost done.
--> Now, add thinly chopped onions and cook until well done (If we add onions at beginning, they will burnt by the time we are done cook bell pepper and broccoli - so we are adding onions as last step).
--> Finally add red chilli powder, corriander powder and cilantro to garnish.

Cabbage Stir-fry

Cabbage -  1 no.
Green chillis - 4 thai
Moong dal (yellow color) - 2 tbsp
Oil  to saute
Salt to taste
Cilantro to garnish (optional)

Preparation :
3 simple steps for this regular cabbage stir-fry!
--> Soak moong dal for 30 mins.
--> Put tempering, add chopped chillies, add cabbage.
--> Add soaked moong dal, add salt,  stir together, cook until well done. Garnish with cilantro.

Tindora Stir-fry

Tindora also known as Ivy gourd, is rich in beta-carotene.
Am bringing the shower of day-to-day recipes.. here is one

Ingredients :
Tindora -  0.5 lbs (1/4 kg)
Chana dal (split chick peas) - 1 tbsp
Green Chillies - 4 Thai  (or less as you need)
Coconut (shredded) - 2 tbsp
Salt  to taste
Cilantro to garnish
Oil to saute

Preparation :
1) Soak chana dal for 20 mins - meanwhile chop tindora vertically as shown in the image.
2) Prepare chilli paste with chillies,coconut, salt and cilantro.
3) Put tempering, add soaked chana dal, stir altogether, cook for 5 mins.
4) Now, add chilli paste that you prepared in step 2.
5) Cook until well done; garnish with cilantro and stir-fry tindora is ready to serve with roti/rice.

Kobbari Pulusu (Coconut soup)

One of my favourite recipe that my sweet grandmother use to make in our childhood. Tried the same recipe and it came out yummy -  heartful thanks to my grandmom (thank you ammamma :) ). Here, want to share the recipe :

Ingredients :
Shredded Coconut -  1 cup
Chana dal (Split chickpeas)  -  2 tbsp
Tamarind - lemon size
Green Chillies   -   2 Thai
Red Chilli powder - 1/2 tsp
Sambar powder (optional - i used the one that i made)  - 1/4 tsp
Oil  for tempering
Salt   to taste

Tempering Ingredients :
Urad dal, Cumins, Mustard  -  all about 1 tsp
Curry leaves, Asafoetida (hing), Turmeric   - to taste

--> Soak chana dal for atleast 20 mins.
--> Squeeze tamarind in small amount of water to make tamarind juice and keep it aside.
--> Put tadka (add all tempering ingredients), green chillies with about 2 tbsp of oil.
--> Add tamarind juice and let it cook for 2 mins.
--> Add soaked chana dal and cook for another 2 mins on medium flame.
--> Add shredded coconut (i used regular frozen coconut), mix altogether cook for couple of mins.
--> Pour water (i used 3 cups of water - u can add to the consistency you like). Add salt, sambar powder.
--> Bring it to boil, garnish with cilantro, serve it hot.
That's it. Simple yet yummy kobbari pulusu ready :)