Curry Powder for Green Veggies


Red chillies 12 to 15

Coriander seeds 3 tbsp

Chana dal 2 tbsp

Urad dal 1 tbsp

Cumin seeds 1 tsp

Fenugreek seeds ½ tsp

Tamarind 3 scales


Add a drop of oil to a hot pan and roast the chillies on a low flame till the chilli aroma is smelt. Add the tamarind and roast for another minute or two. Set aside for it to cool.

Add coriander seeds to the hot pan and after a minute add fenugreek and cumin seeds. Remove from fire as the smell of the spices starts coming out. Roast the dals on low flame till the color changes slightly and you get the aroma.


This spice powder full of fresh aroma is excellent for curries such as okra, brinjal, beans, cluster beans, cauliflower and so on.

Chef’s Note

In case you want to add coconut to the powder you can add  2 tsp of dry coc0nut powder while blending the mixture. Otherwise roast 2 tbsp of freshly grated coconut till it turns brown and loses moisture and add to the mixture while blending. Remember to store the powder in refrigeration if coconut added.



Curry Powder for veggie roasts


White sesame  2 tbsp

Dry red chillies 15 (40 g)

Coriander seeds  1 handful (½ cup)

Cumin seeds ½ handful (¼ cup)

Pepper corns 1 tbsp

Tamarind 3 or 4 scales

This powder comes very handy to make roasted vegetables like potato, colacasia (arbi), sweet potato, or raw banana.


Roast the sesame seeds in a pan on low flame till it changes color and starts spluttering. Keep it aside for cooling.

Add a drop of oil and roast the chillies only till the color starts changing but do not let it turn black.

Roast the remaining ingredients on a low flame till aroma starts and ensure it is not overdone.

Powder the sesame seeds and transfer to a bowl.

Powder the cooled chillies till coarse and add the remaining ingredints and powder well to get a fine powder.

Transfer to the powder sesame in the bowl and mix well.

Store in a dry container and can be used for at least a month.

Chole/Chana (6 servings)


Chickpeas 250 g (soaked overnight)

Dried gooseberry (amla) 2 pieces

Tea leaves 1 tsp

Onion (medium-sized) 2

Tomatoes ( Indian big) 2

Ginger-garlic paste 1 tbsp

Tamarind 2 scales or lemon juice 1 tbsp

Soda bicarb ½ tsp

Cumin seeds 1 tsp

Turmeric powder ½ tsp

Chilli powder 1 tsp

Dhania powder 1 tsp

Cumin powder ½ tsp

Chana masala 1 tsp

Chaat masala 1 tsp

Salt 1 tbsp

Jaggery (powdered) 1 tsp

Cooking oil 2 tbsp


Drain excess water from chana to adjust the volume to 1 or 1½ cups water.

Make a small muslin pouch of tea leaves and amla and drop it to the soaked chana. Add soda to the soaked chana,  half the salt,  and pressure cook for 3 to 4 whistles.  When cooled discard the muslin bag, drain the stock and keep aside. Take a handful of cooked chana and mash well to a paste.

While the chana is getting cooked, grind the onions and tamarind to a paste and keep aside. Also make a puree of tomato and keep it ready.

Heat oil in a wok and when hot enough add the cumin seeds. As the seeds start crackling, add the ground onion past; a minute later add the ginger garlic paste and saute well on a medium flame till the raw smell is gone and aroma emanates. Add the tomato puree and saute well till a thick gravy is formed. Add to the gravy, turmeric powder, dhania powder, cumin powder and remaining salt and stir well on a low flame. If the masala gets dry, add the chana stock to get a pasty consistency. A minute later, add the cooked chana, jaggery, and stir well. Add a cup of water and the mashed chana and stir well. As the mix starts boiling add chana masala and chat masala. Mix well and cook on low flame for a minute. Garnish with plenty of fresh green cilantro leaves.

In case you prefer lemon juice skip tamarind and add lemon juice to the end.

Chef’s note

I prefer to skip  soda as it leaches out the nutrient, but it helps in cooking the chan extra well. So it is optional.

Vegetable Korma (4 Servings)

Vegetable Korma


Cumin seeds 1 tsp

Medium-sized onions 2

Ginger-garlic paste  1 tbsp

Tomatoes  (medium) 2

French beans cut into 1″ pieces   1 cup

Shelled peas   1 cup

Potatoes cut into 1″ pieces   1 cup

Carrot cut into 1″ pieces   ½ cup

Cauliflower as small florets  1 cup

Yogurt   1 cup (optional)

Oil 2 tbsp

Salt  1 ½ tsp

To grind to a paste

Green chillies 3

Dry red chillies 2

Cinnamon 2″ piece

Cloves 4 or 5

Roasted split gram (pottukadalai)  2 tbsp

Coconut grate   2 tbsp

Fennel seeds  1 tsp

Khus khus (poppy seeds) 1 tsp  (soaked in warm water for 10 minutes)

Cashew 10 to 12  (optional)


Grind the onions to a smooth paste. Similarly puree the tomatoes and keep aside.

Add just enough water to the masala ingredients to grind to a smooth paste.

In a pan pour about ½ cup water, add 1 tsp salt and add all the washed and cut vegetables. Cover with lid and pressure cook for 5 minutes or so till just done.

Place a wok on fire and add the oil to heat it tempering temperature. Add the cumin seeds and as soon as it starts spluttering add the ground onion paste and ginger-garlic paste. Saute well till the raw smell disappears. Add the tomato puree and saute for about 2 or 3 minutes.

Add the masala paste and the remaining salt to the paste. As it starts boiling, lower the flame and add yogurt. After a minute or two add the boiled vegetables, stir well and cook for five minutes.

Serve hot.