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Showing posts with label Gravy. Show all posts
Showing posts with label Gravy. Show all posts

Tuesday, September 27, 2022

Veg Chilli Milli Recipe - A Side Dish For Roti

images of veg chilli milli recipe
Veg Chilli Milli
Ingredients fried in oil and ground to a fine paste

Oil - 2 tsp

Pepper corns - 5

Bay leaf - 1

Cloves -3

Cardamom - 2

Cinnamon - a small stick

Jeera - 3/4 tsp

Cashew nuts - a handful

Kashmiri chilly - 5

Onion - 1

Tomato - 1 large

Salt to taste

( Heat oil and fry all above ingredients till color changes, pour some water and cook till soft. Cool the mixture and grind to a fine paste )

Tempering

Butter - 2 tbsp

Ginger cut into thin strips - 1 tsp

Green chilly cut into strips - 4

Other ingredients

Shredded cabbage - a handful

Green peas a handful

Capsicum strips - a handful

Beans a handful

Paneer cubes - 1 cup

Cream - 1/ 8 cup

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Garam masala - 1/8 tsp

Kasturi methi crushed - 1/2 tsp

Chopped coriander leaves - 2 tbsp

images of veg chilli milli recipe
Veg Chilli Milli
Method

Heat butter in a pan add ginger and green chilies strips sauté for a minute, add the vegetables and sauté till vegetables are cooked.

Pour the ground paste, dry masala powder , salt if needed , paneer and mix well pour water as needed cover and cook till the mixture is thick.

Reduce the flame add the Kasturi methi and cream mix till combined.

Switch off the stove and garnish with coriander leaves and serve as a side dish for roti or naan.

Thanks for visiting !

Wednesday, June 29, 2022

Maa Vathal Mor Kuzhambu Recipe / Maa Vathal Mor Kulambu / Dry Mango Curd Gravy Recipe

images of Maa Vathal Mor Kuzhambu Recipe / Maa Vathal Mor Kulambu / Dry Mango Kuzhambu Recipe

Tempering

Coconut oil - 2 tsp

Mustard - 1 tsp

Methi seeds - 6

Urad dal - 1/2 tsp

Jeera - 1/8 tsp

Hing - a generous pinch

Curry leaves few

Mor milagai / Salted sun dried chillies - 2

Other ingredients

Beaten curd - 1 cup

( make sure they are not too sour)

Turmeric powder - 1/4 tsp

Dried salted mango pieces - 2 or 3 small pieces or as needed

( soak the mango pieces in water for overnight to soften)

Method

Add the soaked mango pieces , turmeric powder and curd in a mixi jar grind to a smooth liquid.

Heat oil in a pan and temper with above ingredients. Once the chilies are turned dark brown pour the ground curd mixture. Salt is not needed for this dish, 

Do not boil there are chances of curdling so when it is hot and well combined with the tempering switch off the stove.

Mix the gravy with rice and enjoy!

Thanks for visiting !



Wednesday, June 8, 2022

Chettinad Kathrikai Avial Recipe / Chettinad Aviyal Recipe / Vegetable Stew from Chettinad / Kalla Veetu Aviyal Recipe - A Side Dish For Idli

images of Chettinad Kathrikai Avial Recipe / Chettinad Aviyal Recipe / Vegetable Stew from Chettinad / Kalla Veetu Aviyal Recipe - A Side Dish For Idli
Chettinadu Avial
Tempering Ingredients

Sesame oil - 2 tbsp

Whole black pepper - 5

Methi seeds - less than 1/8 tsp

Fennel seeds - 3/4 tsp

Cinnamon stick - a very tiny piece

Kalpasi - a tiny piece ( optional)

Ingredients fried and ground to a smooth paste

Oil - 1/2 tsp

Fennel seeds / Somph- 1 tsp

Poppy seeds / Khus Khus seeds - 1 tsp

Pottu kadalai - 1 tsp

Whole black pepper - 1/4 tsp

Jeera - 1/8 tsp

Red chilly powder - 1 tsp ( heaped)

Coriander powder - 3/4 tsp

Grated coconut - 1/4 cup

( Heat oil in a pan add all above ingredients except red chilly and coriander powder, fry till they change color. Switch off the stove and then add the dry powders, mix and let it cool. Add water and grind to a smooth paste, keep it aside)

Other ingredients

Chopped onion - 1/4 cup

Chopped tomato - 1 medium size

Garlic - 6

Diced potato - 1 large

Chopped brinjal - 4

Salt to taste

Turmeric powder - 1/4 tsp

Curry and coriander leaves few

Method

Heat oil in a pan and temper with above mentioned ingredients.

Add chopped onion, tomato, few curry leaves, garlic and vegetables, sauté in medium flame till combined.

Add salt, turmeric powder, ground masala paste and pour water as needed, cover and cook till the vegetables are cooked and gravy is slightly thick.

Switch off the stove garnish with chopped curry and coriander leaves.

Best served with hot Idli.

Thanks for visiting !



Wednesday, April 20, 2022

Asparagus Kootu / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe

images of Asparagus Kootu  / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe
Asparagus Kootu
Ingredients ground to a smooth paste
Dry roast urad dal till light brown -1 & 1/2 tsp
Jeera/Cumin-1tsp
Dry roasted red chillies-2
Grated coconut-1tbsp
( add water and make a smooth paste,keep it aside)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder-1/4tsp
Yellow moongh dal - 1/2 cup

images of Asparagus Kootu  / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe

Method
Wash dal well add it into a pressure cooker,add turmeric powder and water.Cook the dal till soft.
Slightly mash the cooked dal and add the asparagus and some water, cook till vegetable is cooked.
Pour the ground masala add salt and give a boil and switch off the stove.
Heat oil in a pan temper it with mustard,hing and curry leaves.
Pour the hot tempering into the dal mixture and mix.
Serve it with hot rice.


Thanks for visiting !

Thursday, March 3, 2022

Sourashtra Poondu Kuzhambu Recipes / Losan Kolgar Recipe / Sourashtra Style Garlic Curry

images of Sourashtra Poondu Kuzhambu Recipes / Losan Kolgar Recipe / Sourashtra Style Garlic Curry
Sourashtra Poondu Kulambu 
Tempering

Sesame oil - 3 tbsp

Whole black pepper - 1 & 1/2 tsp

Jeera - 1/2 tsp

Mustard - 1/2 tsp

Curry leaves few

Other ingredients

Tamarind - a small gooseberry size

( Soak it in hot water and extract the juice, pour some water and dilute)

Sliced garlic - 10

Salt to taste 

Sourashtra kulambhu podi - 2 tsp ( heaped)

Method

Mix the kulambu powder and salt into the tamarind juice and keep aside.

Heat oil and temper with above ingredients, add the garlic and fry till light brown.

Now pour the tamarind mixture and in low flame cook till oil separates and raw smell has disappeared.

This kulambu will thicken fast so add more water when diluting the tamarind juice.

Switch off the stove mix it with hot rice and enjoy!

Thanks for visiting !

Monday, December 13, 2021

Kadugu Kulambu Recipe / Aavala Pulusu Recipe / Mustard Gravy Recipe - A Simple Healthy Kulambu Recipe

images of Kadugu Kulambu Recipe / Aavala Pulusu Recipe / Mustard Gravy Recipe - A Simple Healthy Kulambu Recipe
Kadugu Kulambu
Ingredients dry roasted and powdered

Mustard seeds - 1 tsp (heaped)

Pepper - 1 tsp

Jeera / Cumin - 1/2 tsp

Methi / Fenugreek seeds - 1/4 tsp

( Dry roast all above ingredients till they splutter, do not over fry and burn them. Cool and dry grind to a fine powder. Keep it aside)

Other ingredients

Sesame oil - 6 tsp

Chopped onion - a handful

Chopped garlic - 6

Curry leaves few

Salt to taste

Red chilly powder - 1/4 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Jaggery - a pinch ( optional)

Diluted tamarind juice - 1 cup

Method

Heat oil in a pan add onion, garlic and few curry leaves add some salt and fry till onions changes its colour. Add the dry masala powders and sauté for a minute.

Pour the tamarind juice and in low flame cook till oil separates the gravy.

Add the dry roasted and powdered masala and jaggery mix well and switch off the stove.

Garnish with curry leaves and enjoy with hot plain rice.

Thanks for visiting !

Sunday, July 11, 2021

Sagu Recipe / Mixed Vegetable Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe

images of Sagu Recipe / Mixed Vegetable  Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe
Mixed Vegetable Saagu
Ingredients ground to a smooth paste

Poppy seeds - 1 tsp

Cinnamon - a small stick

Cloves - 4

Cardamom -2

Star anise - 1/4

Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp

Grated coconut - 1/ 2 cup

Black pepper - 4

Cumin - 1/2 tsp

Green chillies - 6

Chopped onion - a handful

Chopped coriander and mint leaves - together 2 tbsp

Coriander seeds - 1 tsp

Ginger / garlic - 1 & 1/2 tsp

( Pour very little water and grind to a smooth fine paste)

Other ingredients

Chopped onion - 1/2

Mixed vegetable - 2 cups

( i used potato, carrots, beans, peas)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander leaves for garnish

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Red chillies - 3

Bay leaf - 1

Curry leaves few

images of Sagu Recipe / Mixed Vegetable  Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe
Saagu
Method

Pour oil in a pressure cooker and add the tempering ingredients.

Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.

Pour needed water and pressure cook till done.

Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.

Thanks for visiting !







Thursday, June 24, 2021

Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

images ofMoru Curry / Kerala Style Moru Kachiyathu  / Seasoned Butter Milk / Moru Kachiyathu
Moru Curry
Tempering ingredients

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 & 1/2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

Thanks for visiting!

 

Thursday, May 20, 2021

Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

images of Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi
Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size
Ripe tomatoes - 2 medium size
Ginger /Garlic paste - 1 tsp
( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp
Ghee - 1 tbsp
Bay leaf - 1
Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi
( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)
Frozen peas - 1 cup (heaped)
Slit green chilies - 6
Red chilly powder - 1 tsp
Jeera powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
MDH kitchen king masala - 1 tsp
Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.
Add the dry spice powders and sauté till oil separates from the masala.
Add the peas, green chillies and pour some water and cook till the mixture is thick.
Lastly add the fried gobi mix till well combined and switch off the stove.
Sprinkle the kastoori methi mix and serve as a side dish for Roti.

Thanks for visiting !


Thursday, April 22, 2021

Mulakushyam Recipe / Moloshyam Recipe - Kerala Recipes

images of Mulakushyam Recipe / Moloshyam Recipe  - Kerala Recipes
Mulakushyam
Ingredients

Yellow moongh dal - 1/3 cup

(washed well)

Avarakai chopped - 2 cups

Turmeric powder - 1/2 tsp

Salt to taste

Pepper powder - 1 tsp

Slit green chillies - 4

Chopped onion - a handful

Curry leaves few

Coconut oil - 3 tsp

Water as needed ( around 2 & 1/2 cups or according to the thickness you want)

Method

Take a pressure cooker add the washed moongh dal,chopped avaraikai,salt,turmeric powder.pepper powder, 1 tsp oil coconut oil, onions,few curry leaves and green chillies,pressure cook till soft then mash it slightly.

Add remaining coconut oil ,curry leaves mix and serve with plain rice.

Note:

Usually this dish is made with Ash gourd,

Thanks for visiting!

Tuesday, December 22, 2020

Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe

images of Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe
Matar Ka Nimona
Green ingredients crushed

Coriander leaves - a handful

Green chillies - 4

Chopped ginger - 1 tsp

(crush to a coarse mixture)

Other ingredients

Frozen fresh peas - 1 cup

( crush to a coarse mixture, sauté in 2 tsp oil till raw smell has disappeared, keep it aside)

Cubed or cut into finger size potato - 2 medium

( add little salt and shallow fry them in oil till light brown and keep it aside)

Chopped tomato - 2 small

Salt to taste

Kashmiri red chilly powder - 3/4  tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Tempering

Ghee - 1 tbsp

Jeera - 1 tsp

Red chilly - 3

Cinnamon stick - 1 small piece

Hing - 1/4 tsp

IMAGES OF Matar Ka Nimona Recipe / UP Style Matar ka Nimona Recipe / Green Peas Curry - No Onion No Garlic Recipe
UP Style Matar Ka Nimona
Method

Heat ghee in a pan and temper it with above ingredients.

Next add the dry masala powders and saute in low flame for a minute.

Add the tomatoes and salt fry till they are mashed well.Add the fried peas mixture and mix.

Pour needed water cover and cook for 2 minutes.Add the fried potato and simmer for a minute and switch off the stove.

Garnish with coriander leaves and serve hot with Roti!

Note:

Adding a pinch of sugar and lime juice is optional.


Thanks for visiting !


Thursday, December 3, 2020

Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa

images of Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa
Kumbakonam Kadappa
Ingredients ground to a smooth paste

Coconut - 1/3 cup

Fennel seeds - 1 tsp

Green chillies - 4

Cashew nuts - 4

Garlic - 2

(Pour water and grind to a smooth paste)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Cinnamon - a small piece

Cloves - 1

Bay leaf - 1

Other Ingredients

Moongh dal - 1/4 cup

( dry roast till just hot pour water and pressure cook till soft)

Boiled potato - 1 medium size

( boil the potato peel the skin and mash it coarse)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onions - 1/4 cup ( heaped)

Slit green chillies - 4

(add according to your spice level)

Curry leaves - few

Water as needed

images of Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa
Kumbakonam Kadappa
Method

Heat oil in a pan and temper with above ingredients.

Add onions, green chillies and few curry leaves saute till transparent. Add salt and turmeric powder sauté till raw smell has disappeared.

Pour the cooked moongh dal,ground paste and mix for a minute.

Add water according to the consistency you want,usually this gravy should be a bit watery and spicy.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with curry leaves and serve hot as side dish for Idli or Dosa.

Thanks for visiting !


Tuesday, November 10, 2020

Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

images of Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa
Vada Curry

Tempering Ingredients
Oil - 1 tbsp
Sliced onions - a handful
Cinnamon - a small piece
Cardamom - 1
Fennel seeds - 1/4 tsp
Curry leaves few
Red chilies - 2
Ingredients dry roasted and ground to a paste
Cloves - 5
Cinnamon - a medium size stick
Cardamom - 2
Fennel seeds - 2 tsp
Poppy seeds - 1 tbsp
Grated coconut - a handful
Pottukadalai - a handful
Mint leaves - 2 tsp
Coriander leaves - 2 tsp
Chopped garlic - 6
Chopped ginger - 1 tsp
Red chillies - 4
Green chillies - 4
( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )
Ingredients for Vada
Channa dal - 1 cup
Fennel seeds - 1 tsp
Red chillies - 2
Salt to taste
( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)
Other ingredients
Oil to deep fry vada
Curry and Coriander leaves for garnish
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.
Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.
Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.
Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.
Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2
---------------

images of Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa
Vada Curry
Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.
Tips
This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.


Thanks for visiting !

Saturday, August 29, 2020

Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe

images of Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe
Salna
Ingredients ground to a smooth paste 
Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chillies - 1
Fennel seeds - 1 tsp heaped
Tempering ingredients
Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Bay leaf - 1
Kalpasi - 1/2 tsp
Other ingredients
Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few
Water as needed
Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste

images of Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe
Plain Salna
Method
Heat oil in a pan and temper it.
Add onions few curry and mint leaves and fry till colour changes.Add the tomatoes and fry for a minute.Add all the spice powders and saute till raw smell has disappeared.
Now pour the ground masala pour water to the thickness you water.Cover it with a lid and in medium flamer simmer it for 10 minutes till the gravy is slightly thick and oil floats on top.
Switch off the stove and add the garam masala powder,mint and coriander leaves and serve hot with Appam,Parota.Biriyani,Idli or Dosa.

Empty Salna
Note:
a)You can add vegetables if you like.
b)You can make this salna in pressure cooker too.

Thanks for visiting!


Monday, April 20, 2020

Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe

images of Milagai Killi Potta Sambar / Killi Potta Sambar / Quick Sambar Recipe
Killi Pota Sambar
Ingredients for tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Channa & Urad dal -1/2 tsp each
Hing - 1/2 tsp
Red chillies cut into bits - 5
Other ingredients
Sliced onion - 1 small
Cubed tomato - 2
Curry leaves few
Diluted tamarind juice - 1 cup
Cooked and mashed toor dal - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Coriander leaves for garnish
Method
Heat oil in a pan temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Pour the tamarind juice,add the salt and turmeric powder boil till raw smell has disappeared.
Pour the cooked dal and add water as needed.Usually this sambar is a bit watery.
Once cooked switch off the stove garnish with coriander leaves and serve with plain rice.

Thanks for visiting !


Thursday, April 2, 2020

Manathakkali Kuzhambu Recipe / Manathakkali Kulambu Recipe

Manathakali Kulambhu

Ingredients
Fresh Manathakali seeds-1/2 cup
Tamarind paste-1/2 tbsp
(dilute it in water)
Chopped onion-1/4
Chopped tomato- 1
Chopped garlic - 6
Chille powder-1/2 tsp
Coriander powder - 1/4 tsp
Jaggery - 1/4 tsp
Salt to taste
Sesame oil-5tsp
Turmeric powder-1/4 tsp
Tempering
Vadavam - 1 tsp
(or mustard,jeera,urad dhal & methi)
Method
Heat oil in a pan and temper it with above ingredients
Add onion,garlic & tomato fry till brown,then add the Manathakali seeds & all dry powders,fry for couple more minutes till raw smell has disappeared
Pour the tamarind juice and jaggery cook till oil separates.
Switch off the stove garnish with curry and coriander leaves and serve it with rice.

Thanks for visiting !

Wednesday, August 14, 2019

Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy

images of Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy
Omavalli illai Kulambu
Tempering ingredients
Sesame oil - 2 tbsp
Vadavam - 1 tsp heaped
or Mustard - 1tsp
Urad Dal - 1/2 tsp
Methi seeds - 5
Other ingredients
Chopped karpooravalli ilai/Omavalli Ilai - 20
Chopped onion - 1/2
Chopped garlic - 6
Curry leaves few
Diluted tamarind juice - 1 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Roasted and powdered jeera/pepper powder together - 1 tsp


Method
Heat oil in a pan temper it with above ingredients.
Add the onion,garlic,omavalli ilai and saute till light brown.
Add the dry ingredients and saute till raw smell has disappeared.
Now pour the diluted tamarind juice cover and cook till thick.
Lastly add jaggery garnish with curry and coriander leaves.
Best served with plain rice.

Thanks for visiting !


Monday, July 8, 2019

Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy

images of Dahi Bhindi Recipe / Dahi Wali Bhindi Recipe / Dahi Aur Bhindi Recipe / Okra In Yogurt Gravy
Dahi Bhindi
Tempering Ingredients
Oil - 2 tbsp
Ghee - 1 tbsp
Jeera/Cumin - 1 tsp
Ingredients ground to a smooth paste
Onion - 1 medium size
Tomato - 2
Cashew nuts - 15
Ginger and garlic - 1 tbsp
(Grind it to a smooth paste,do not add water while grinding )
Gravy ingredients
Thick curd - 1/2 cup
(make sure curd is not sour)
Salt to taste
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Besan - 1 tsp
( Whisk all the above ingredients together and keep it aside )
Other ingredients
Bhindi/Okra - 1 pound
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 3 tsp



Method
Wash wipe and chop the bhindi into medium size pieces.
Heat oil in a pan add the bhindi,salt and turmeric powder in medium high flame fry till they change colour.Transfer to a bowl and keep it aside.
In the same pan add ghee and oil temper it with jeera.
Now add the ground paste and saute till raw smell has completely disappeared and oil has separated the masala.
Now reduce the flame and add the whisked curd mixture,quickly mix it well.
Now pour some water fried okra and cook till gravy is thick.
Switch off the stove and garnish with coriander leaves ( optional)
Best served as a side dish for Roti or Jeera rice.


Thanks for visiting !





Saturday, June 1, 2019

Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu

images of Quick Mor Kulambu / Majjiga Pulusu / Easy Mor Kulambu
Mor Kulambhu
Ingredients ground to a smooth paste
Pottukadalai/Roasted gram dal-3tsp
Green chillies-3
Fresh grated coconut-6tsp
(Do not use dessicated coconut,the taste will change)
Ginger-a small piece
Other ingredients
Beaten curd-2 cups
Salt to taste
Coriander leaves for garnish
Tempering
Oil-3tsp
Mustard,Channa & Urad Dal-each 1/2tsp
Jeera/cumin seeds-1tsp
Red chillies-2
Methi/Fenugreek seeds - 5
Hing-1/4tsp
Turmeric powder-1/2tsp
Curry leaves few
Method
Mix the ground paste into the beaten curd.
Heat oil in a pan & temper it with above ingredients.
Pour the curd mixture into the tempering mix it well and switch off the stove.Do not give a boil.
Garnish with coriander leaves and serve it with plain rice.

Note:
This is a quick version of making Mor Kulambhu,we do not boil the curd here.

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Thursday, May 9, 2019

Bengali Doi Potol Recipe / Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe

images of Bengali Doi Potol Recipe /  Doi Potol / Doi Parwal / Dahi Potol / Dahi Parwal - Bengali Recipe
Doi Potol/Dahi Parwal
Tempering ingredients
Oil - 12 tsp
Crushed cardamom - 2
Cumin seeds - 1/2 tsp
Bay leaf - 1
Cloves - 3
Cinnamon - a small stick
Red chillies - 2
Hing - 1/8 tsp
Other ingredients
Parwal /Potol - 11
(peel out the skin)
Onion - 1 large
( grind to a fine paste)
Ginger and garlic paste - 1 tsp (heaped)
Slit green chillies - 2
Thick curd beaten - 1 cup
( make sure its not sour)
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Garam masala powder - 1/2 tsp
Sugar - 1/2 tsp
Ghee - 1 tsp


Method
Wash and peel the parwal,make slits on all sides.Add salt and turmeric powder rub it all sides and leave it for 10 minutes.
Dice the onion and put it in a mixi jar and grind to a fine paste.
Heat 6 tsp oil in a pan and in low flame fry the parwal/potol.fry till all sides are light brown.Remove and keep it aside
In the same pan add remaining oil and add the tempering ingredients.
Add the onion paste and fry till raw smell disappears,add green chillies,ginger and garlic paste saute for 2 to 3 minutes.
Add chilly powder,coriander powder,salt and turmeric powder,saute till oil is separated from the masala.Reduce flame and add the beaten curd mix it well.Mix well make sure they don't curdle.
Add sugar,fried parwal and pour little water,mix well and cook till gravy is thick.
Lastly add ghee and garam masala mix and switch off the stove.
Enjoy with roti or plain rice.


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