Tomatillo Ka Salan

Ingredients

Tomatillo-3 cubed

(saute in 1tsp of oil for 2 minutes)

Onion slices fried till golden brown-1/2

Oil-3tsp

Mustard,Jeera & curry leaves to temper

Ingredients ground to a smooth paste

Dry roasted sesame seeds-1tsp

Dry roasted peanuts-2tsp

Dessicated coconut-2tsp

Salt to taste

Turmeric powder-1/2tsp

Chilly powder-1tsp

Ginger & garlic paste

Cloves-3,Cinnamon-1/4'' stick,Jeera-1/2tsp

Method

Heat oil in a pan temper it.Now pour the ground masala & fry till oil leaves the sides of the pan. Add the tomatillo,pour water & cook the gravy till done.Garnish with fried onions.Serve it with rice or roti..

Yellow Split Pea & Dill leaves Gravy

Ingredients

Yellow split pea-1 cup

Dill leaves chopped-1/2 bunch

Chopped onion-1/4

Chopped tomato-1/2

Ginger & Garlic paste-1/2tsp

Salt to taste

Red chilly powder-1tsp

Garam masala-1/4tsp

Turmeric powder-1/4tsp

Tempering

Oil-2tsp

Jeera-1tsp

Method

Heat oil in a pan temper it.Fry onion,tomato & ginger garlic paste till light brown.Add other ingredients fry a bit.Pour water & cook the gravy till done.Serve it garnished with little dill leaves.

Tofu & Capsicum Makhani

Ingredients for grinding to a smooth paste

Tomato-3

Kitchen king masala(MDH)-1tsp

Chilly powder-1/2tsp

Green chillies-1

Ginger grated-1tsp

Dry roasted & powdered jeera-1 & 1/2tsp

Cardamom powder-1/2tsp

Cloves-2

Turmeric powder-1/4tsp

Char Magaz(Melon seeds)-2tsp(Optional)

(I used this only for thickening.You can use cream instead but don't grind ,add it at the last.)

Ingredients

Butter-4tsp

Oil-1tsp

Kastoori methi-1tsp

Milk-1 cup

Cubed firm tofu-1/2 pck

Cubed capsicum-1

Method

Heat butter & oil in a pan temper it with kastoori methi.add the ground masala fry till oil separates the pan.Pour milk & enough water ,tofu & capsicum.Cover & cook it till done.At the end add cream for thickness(optional).Garnish it with kastoori methi.

Note:You can also use tomato paste instead of fresh tomatoes.Orange food colour can also be added for a good colour for your dish.

Konda Kadalai & Butternut Squash Kuzhambu

Ingredients

Chopped butternut squash-1/2

Chopped onion-1/2

Chopped tomato-1

Curry leaves-little

Sliced garlic-4

Konda kadalai-1 cup

(Soak it overnight & boil it with salt)

Turmeric powder-1/4tsp

Red chlly powder-1tsp

Coriander powder-1tsp

Salt to taste

Hing-1/4tsp

Tamarind paste-1/2tsp

(dilute it in water)

Grind to a smooth paste

Coconut-3tsp

Somph/Fennel seeds-1/2tsp

Tempering

Oil-4tsp

Vadavam-1tsp

(Or mustard,jeera,methi -little)

Method

Heat oil in a pan temper it.Fry onion & garlic till light brown.Now add remaining ingredients fry a bit.Pour the tamarind juice & kadalai , cook till the vegetable is cooked.Add the ground paste & boil for 2 more minutes.Garnish it with curry leaves.

Vallarai Keerai(Penny wort) Kuzhambu

Ingredients

Chopped onion-1/4

Chopped garlic-4

Chopped tomato-1/2

Fry it in 1tsp of oil & grind to a smooth paste.

Vallarai Keerai(Penny wort)-a handful

Pepper-1tsp

Jeera-1tsp

Methi seeds-1/4tsp

Coriander seeds-1tsp

Red chillies-2

Urad dhal-1tsp

Channa dhal-1tsp

Coconut-3tsp

Salt to taste

Turmeric powder-1/4tsp

Tamarind paste-1/4tsp

Tempering

Oil-6tsp

Mustard-1tsp

Method

Heat oil in a pan temper it.Fry onion,garlic & tomato till light brown colour.Add the ground paste & fry for 2 minutes.Pour water & cook the gravy till its thick.Serve it with hot rice or for any tiffin.

Cucumber Kurma

Ingredients

Cucumber-1 big

(Peeled & cubed)

Onion chopped-1/2

Tomato diced-1/2

Curry leaves-5

Tempering

Oil-3tsp

Cloves-1,Cardamom-1,Cinnamon-1/4''

Grind to a smooth paste

Coconut-3tsp

Khuskhus-1tsp

Curry powder-1/4tsp

Chilly powder-1/2tsp

Salt to taste

Turmeric powder-1/4tsp

Ginger & Garlic paste-1/4tsp

Method

Heat oil in a pan temper it.Fry onion,curry leaves & tomato till light brown.Pour the ground masala & fry it till oil leaves the sides of the pan.Add the cucumber & water cook it till gravy is thick .Serve it with rice or roti.

Kondai Kadalai Gravy

Ingredients
Kondai Kadalai-1 cup
(Soaked overnight & cook it with salt & turmeric powder)
Tempering
Oil-1tsp
Mustard-1tsp
Curry leaves little
Fry in 1tsp of oil till light brown & grind it to a smooth paste.
Onion-1/2
Tomato-1/2
Cinnamon-1/2''
Cloves-2
Coriander seeds-1tsp
Cumin-1/2tsp
Fennel seeds-1tsp
Garlic-2
Red chillies-2
Pepper-1/2tsp
Method
Heat oil in a pan temper it.Add the kadalai & ground masala & cook it till its thick.Garnish it with curry leaves.

Rose Petal & Pepper Puli kuzhambu

Ingredients

Tamarind paste diluted in water-1 cup

Chilly powder-1 & 1/2tsp

Coriander powder-1tsp

Salt to taste

Turmeric powder-1/2tsp

(Mix all above ingredients together & keep aside)

Tempering

Oil-6tsp

Vadavam-1tsp

(or methi,mustard,jeera)

Small onions-15

Sliced garlic-8

Curry leaves-little

Dry roast & powder.

Pepper-1 & 1/2 tsp

Jeera-1tsp

Ajwain (optional)-1/4tsp

Dry rose petals (any colour)-1 cup

(don't fry the petals grind it with above ingredients)

Method

Heat oil in a pan temper it.Add the onion,garlic & curry leaves.Fry it till brown colour.Pour the tamarind mixture & cook it till oil separates the pan(like a pilukachal).Switch off the gas mix the dry roasted powder.Serve it with hot rice.

Note:This gravy can last more than 15 days,as it has no water content at all.

Vegetable Stew

Ingredients

Cut mixed vegetables -2 cups

(Peas,potato,Cauliflower,Carrot)

Coconut milk-165ml

Salt to taste

Turmeric powder-1/2tsp

Coconut oil-2tsp

Sliced onion-1/4

Slit green chillies-5

Chopped ginger-2tsp

Curry leaves little

Cinnamon-1'',Cloves-2,Cardamom-3

Method

Heat oil in a pan temper it with the spices.Add the onions,green chillies & ginger.Fry till light pink colour.Add salt ,turmeric powder & coconut milk.Cook it till the gravy is thick.Serve it with Appam.

Aloo Postu

This is a very easy & tasty thick gravy recipe from WEST BENGAL.This dish has no oil at all.....

Ingredients

Cubed &boiled small red Potato-5

Green chillies slit-2

Grind to a smooth paste

Poppy seeds-4tsp

(soaked for 30 minutes)

Green chillies-1

Turmeric powder-1/4tsp

Salt to taste

Method

Heat a pan add the boiled potato,slit green chillies & the ground paste.Cook it till the gravy is thick .Serve it with basmati rice or roti.

Yellow Peas Gravy Recipe

This is a very simple & easy gravy.Can be served with roti ,bread ,chat items or rice.

Ingredients
Dry yellow peas-2 cups
(soaked overnight)
Salt to taste
Chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Chopped onion-2tbsp
Tomato paste-1tsp
Ginger & Garlic paste-1tsp
Coriander leaves
Tempering
Oil-1tsp
Cinnamon-1/4'',Cloves-2,Cardamom-1,Star anise-1
Method
Heat oil in a cooker temper it.Fry the onion,tomato paste & ginger garlic paste fry till light brown.Now add all dry ingredients,peas & water.Cook it till done.Garnish it with chopped onion & coriander leaves.

Watermelon Skin Kurma

Ingredients
Chopped Watermelon Skin-2 cups
(Only the white & green part)
Onion chopped-1/2
Tomato chopped-1/2
Curry & Coriander leaves little
Ingredients for grinding to a smooth paste.
Grated coconut-a hand full
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Coriander powder-1/2tsp
Fennel seeds-1tsp
Ginger & Garlic paste-1tsp
Ingredients for tempering
Oil-2tsp
Cinnamon-1/4'',Cloves-2,Cardamom-2
Method
Heat oil in a pressure cooker temper it.Fry onion ,tomato & curry leaves till light brown.Now add the ground masala & fry till oil separates.Add the watermelon skin ,pour water & pressure cook it till done.Garnish it with coriander leaves .

Peas Tofu Gravy

Ingredients

Frozen peas-2 cups

Cubed Firm Tofu-1 cup

Chopped Onion-1

Ginger & Garlic Paste-2tsp

Pasta Italian sauce-1/2cup

(or any tomato paste)

Salt to taste

Chilly powder-1tsp( to your taste)

Turmeric powder-1/4tsp

Kastoori Methi-1 hand full

MDH Kitchen king masala-1tsp

(or any garam masala)

Cardamom-3,Cinnamon-1,Cloves-3,Jeera-1tsp.

(whole Garam Masala)

Oil-6tsp

Method

Heat oil add the whole Garam Masala.Fry the onions till light brown colour.Now add ginger & garlic paste & all dry powders.Fry till raw smell goes.Add the tofu ,peas & tomato sauce.Fry for 5 minutes,pour water & cook the gravy till its semi thick.Garnish it with kastoori methi & serve it hot with pulao or roti.

Turnip & Lima Beans Kurma

Ingredients

Turnip cubed-1

Lima beans-1/4cup

Salt to taste

Coriander & Curry leaves little

Chopped tomato-1/2

Chopped Onion-1/4

Lime juice-2tsp

Oil-3tsp

Ingredients For Grinding

Coconut-2tsp

KhusKhus-1tsp

Cloves-3

Cinnamon-1/4''

Ginger & Garlic paste-1tsp

Turmeric powder-1/4tsp

Cardamom-1

Green chillies-2

Grind above ingredients to a smooth paste.

Method
Heat oil in a pan fry onion till light brown.Now add the vegetables,tomato,salt & ground masala.Fry till oil separates.Pour water & cook it till done.Switch of the stove & add the lime juice.Garnish it with coriander & curry leaves.This goes very well with chapatis or rice.

Baked Sev Kadhi

I saw a recipe called Baked Sev in a website....i tried my version and made a Kadhi with it.I wanted to share it with all my friends!!

Ingredients for the Sev

Besan-1 cup

Rice flour-1tbsp

Pepper & salt to your taste

Oil-1 tsp

Hing-1/2tsp

Jeera powder-1/4tsp

Ingredients for the Kadhi

Curd-1 cup

Besan-2tbsp

Salt to taste

Turmeric powder-1/2tsp

(Mix above ingredients & dilute it with water with out any lumps)

Ingredients for Tempering

Oil-1tsp

Methi seeds-1/2tsp

Mustard-1tsp

Hing-1/4tsp

Chopped green chillies-3

Chopped onion-2tbsp

Chopped ginger-1tsp

Chopped tomato-1

Coriander leaves for garnish

Method

Mix the sev ingredients together,pour little water & make a sticky dough.Grease your Sev press fill it & press it on a greased tray.Bake it for 5 minutes or till crisp at 300 deg C.Break it into big pieces & keep it aside.Heat a pan pour oil temper it with mustard ,hing & methi.Now add other Kadhi ingredients.Fry a bit & pour the curd .Give a boil & remove from fire.Garnish it with Sev & coriander leaves while still warm.Serve it with rice or Chapati.

Cabbage Pakoda Kurma

Ingredients for Pakoda

Shredded cabbage-1/2 cup

Chopped onion-1tbsp

Salt & Chille powder to your taste

Jeera-1tsp

Rice flour-1 tbsp

Besan -3tbsp

(i used only for binding)

Ingredients for the Kurma

Oil-3tsp

Cinnamon-1,Cloves-2,Cardamom-3,Bay leaf-1

Kastoori methi for garnish

Grind to a fine paste

Onion-1/4

Ginger & Garlic-1tsp

Salt to taste

Chille powder-1/2tsp

Turmeric powder-1/4tsp

Coconut-2tsp

Khuskhus-1tsp

Fennel seeds-1tsp

Tomato-1

Method

Mix the pakoda ingredients with less water,make small balls (don't worry about shape) and fry it in oil .Keep it aside.

Heat oil in a pan add the whole garam masala,now add the ground paste.Fry it till raw smell goes & oil separates the pan.Pour water & cook the gravy till is done.Before serving add the pakodas & garnish it with kastoori methi & serve it my Prawn Pulao.

Mirchi Ka Salan Recipe / Hyderabadi Mirchi Ka Salan Recipe

Mirchi Ka Salan

This is an authentic dish of Hyderabad.Usually it is served with Biriyani.Instead of Mirchi(chilly) you can also make it with brinjal .
Ingredients
Bajji Chilly or Jalapeno chilly(remove seeds cut into 1/2'')-4
(fry it in oil till light brown)
Coriander leaves-little
Sliced onion(fry it brown )-1/2
Oil-6tsp
Grind to a smooth paste
Tomato-1 or a small lime size ball of tamarind soaked in water.
Tamarind paste-1/4tsp
Coconut-2tsp
Sesame seeds-2tsp
Roasted peanut-1tsp
KhusKhus(poppy seeds)-1/2tsp
Coriander seeds-1/2tsp
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
salt to taste
Ginger & Garlic-1tsp
Garam masala (optional)1/4tsp
Tempering
Mustard-1tsp
Jeera/Cumin-1/2tsp
Methi/Fenugreek-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the ground masala and fry till oil separates the pan.
Pour water add fried chilly & onion,leave it to thicken.
You can also add grind the fried onion to a paste and add.Its basically to give volume to your gravy and adds an extra flavour to your dish.
Switch off the stove and garnish with coriander leaves.
Serve it with hot rice or with Biriyani.

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Kondai Kadalai Kurma

Ingredients

Kondai kadalai-1 cup

(soak it overnight , cook it and keep aside))

Onion-1/2

Tomato-2

Oil -2tsp

Salt to taste

Curry leaves-little

For grinding

Ginger & Garlic paste-1tsp

Red chille powder-1tsp

Garam masala-1/2tsp

Coconut-3tsp

KhusKhus-1tsp

Turmeric powder-1/4tsp

(Grind all above things to a smooth paste)

Method

Heat oil in a pan, fry onions till light brown.Add the ground masala & fry well till oil seperates the pan.Add the tomatoes fry a bit,add the cooked kondai kadalai.Cook the gravy till done and thick.Garnish it with curry leaves,best served with rice.

Inji Kuzhambu / Ginger Gravy

Ingredients for grinding.

Ginger-1 big piece
(may be a finger size)
Dhania-2tsp
Pepper-1tsp
Jeera-1tsp
Red chillies-3
(Make a smooth paste with the above ingredients)
For tempering
Small onions-1/2 cup
Vadavam-little
(or add mustard,jeera,methi )
Thoor dal or Masoor dal-1 tsp
Garlic sliced-6
Salt to taste
Curry & coriander leaves
Tamarind paste-1tbsp
Turmeric powder-1tsp
Oil-1tbsp
Method
Heat oil in a pan add the vadavam,then add all above ingredients one by one.
Fry till onions are light brown.Now add the ground masala fry it till oil separates.
Add the tamarind paste & enough water.Cook till the gravy is thick.
Garnish with curry & coriander leaves.Best served with rice.
Variation
You can make Curry leaves kuzhambu the same way instead of ginger add curry leaves 2 hands full.You can make it with fresh or dry curry leaves.

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Cranberry Kara kuzhambu/Kulambu

Ingredients

Fresh Cranberry-1/2 cup

Chopped onion-1

Chopped roma tomato-1

Curry & coriander leaves-little

Garlic chopped-8

Tamarind paste-2tsp
(dilute it with water)

Coconut -4tsp
(ground to a smooth paste)

Salt to taste

Chille powder-1&1/2 tsp or to your taste

Dhania powder-1tsp

Oil-1tbsp

For tempering

I used home made Vadavam-little

If you don't have add Mustard,Methi,Jeera & Urad dhal-little

Method.

Heat oil in a pan temper it.Add onion,tomato ,garlic & curry leaves.Fry till golden brown now add the dry masala & cranberry.Fry a bit,pour the diluted tamarind juice,cook till oil separates.Add coconut paste give a boil and remove.Garnish & best served with rice.

Tips

As cranberry has a sour taste try to reduce the tamarind content.Coconut can be increased.Coconut ground with Fennel seeds also gives a good taste.