Double Beans Kurma

Ingredients ground to a smooth paste

Grated coconut-a hand full

Poppy seeds-1tsp

Ginger & Garlic paste-1tsp

Cinnamon-a small piece

Cloves-3

Cardamom-1

Red chilly powder-1tsp

Coriander powder-1/2 tsp

Turmeric powder-1/4tsp

Fennel seeds-1/2tsp

Salt to taste

Other ingredients

Double beans-2 cups

(soaked over night)

Oil-3tsp

Bay leaf-1

Chopped onion-1/2

Chopped tomato-1

Curry leaves-little

Slit green chillies-2

Method

Heat oil in a pressure cooker add bay leaf,onion,tomato,curry leaves & green chillies,fry till light brown.Add the ground masala & fry a bit.Add the beans,pour enough water for the gravy & cook it till done.Garnish it with coriander leaves.Best served with pulao or roti.

Malai Methi Gobi

Ingredients ground to a smooth paste

White onion-1/2

Green chillies-2

Ginger-a small piece

MDH kitchen king masala-1/2tsp

Poppy seeds-1tsp

Cashew nuts-2tsp

Curd-2tsp

Milk-1 cup

Cardamom powder-1/2tsp

Other ingredients

Cauliflower-2 cups

(cut into small pieces)

Butter-1 tbsp

Salt to taste

Kastoori methi-a hand full

Cream-2tbsp

Tempering

Oil-2tsp

Butter-1tbsp

Jeera-1tsp

Slit green chillies-1(optional)

Method

Heat 1tbsp of butter & saute the cauliflower till light brown & keep it aside.Heat oil & butter in another pan temper it with jeera & methi(you can also add fresh methi instead of dry).Pour the ground liquid & fry it till raw smell disappears.Add the cauliflower & give a boil.Switch off the gas & stir in the cream.Serve it hot with jeera rice ,naan or roti.

Groundnut Kuzhambu / Verkadalai Kuzhambu / Peanuts Gravy Recipe / Ver Kadalai Kulambu Recipe / Nilakadalai Kulambu Recipe

Ingredients ground to a smooth paste

Ginger & Garlic paste-1/2 tsp

Tomato-1

Grated coconut roasted till brown-3tsp

Tempering

Oil-3tsp

Mustard-1/2tsp,Cloves-1,Cinnamon-1/4'',Jeera/cumin-1/2tsp

Other ingredients

Raw Groundnuts/Peanuts/Verkadalai/Nilakadalai-1/2 cup

(soaked overnight)

Chopped onion-1/4

Curry leaves-little

Turmeric powder-1/4tsp

Chilly powder-1tsp

Coriander powder-1/2tsp

Tamarind paste-3tsp

(diluted in water)

Method

Heat oil in a pressure cooker temper it.Add onion & curry leaves fry till light brown.Add the dry masala powders & the ground paste.Fry till raw smell disappears& masala leaves the sides of the pan Pour the tamarind paste & soaked ground nuts,give a stir & pressure cook till done.Garnish with curry leaves & serve it with rice,idli or dosa.

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More kuzhambu(Iyengar style)

Ingredients cook in water & keep it aside

Pumpkin chopped-2 cups

Salt to taste

Hing-1/2tsp

Turmeric powder-1/2tsp

Other ingredients

Beaten curd-1 & 1/2 cup

Water to dilute it

Roasted in 1/2tsp of oil & ground to a smooth paste

Coriander seeds-1 & 1/2 tsp

Channa dhal-1 & 1/2 tsp

Red chillies-4

Coconut-3tsp

Methi-1/2tsp

Thoor dhal-3tsp(soaked,do not fry.Just grind it along with the above ingredients)

(I used masoor dhal)

Tempering

Oil-3tsp,Mustard-1tsp,Curry leaves-little,Red chillies-2

Method

Mix the ground paste with the diluted curd.Heat oil in a pan temper it.Pour the curd mixture & the vegetable & boil it for 8 to 10 minutes or till the raw smell disappears.Garnish it with curry leaves.Serve it with rice

Courtesy:theyumblog with a slight change.

Kollu Masiyal Recipe / Horse Gram Masiyal Recipe

Kollu Masiyal

Ingredients

Kollu-1 cup

(soaked overnight)

Salt to taste

Turmeric powder-1/4tsp

Coriander leaves-little

Tempering

Hing-1/4tsp

Jeera-1tsp

Curry leaves-little

Oil-1tsp

Ingredients to grind

Oil-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Pepper-1/2tsp

Coriander seeds-1tsp

Garlic-3

Onion-1tbsp

Curry leaves-little

Methi seeds-1/4tsp

(Fry in oil till light brown colour,cool & grind to a smooth paste)

Method

Pressure cook kollu with turmeric powder & salt.
Cool the dal & blend in a mixi just till the dal breaks into two.
Heat oil temper it with above ingredients.
Pour the ground masala into the tempering & the mashed kollu.
Give a nice boil till everything is combined.Switch off the stove
Garnish it with coriander leaves,serve it with hot rice.

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Bagara Karela(Bitter Gourd)

Ingredients fried in 4tsp of oil till light brown & kept aside.

Bitter gourd/Karela sliced-3

Salt to taste

Turmeric powder-1/4tsp

Brown sugar-1tsp(do not fry)

Ingredients fried in 2tsp oil & ground to a smooth paste

Onion-1/4

Tomato-1 small

Tamarind paste-1tsp

Sesame seeds-1tsp

Coriander seeds-1tsp

Peanuts-3tsp

Coconut-2tsp

Red chilly powder-1tsp

Ginger & Garlic paste-1/2tsp

Garam masala-1/4tsp

Ingredients for tempering

Oil-2tsp

Mustard-1/2tsp,Jeera-1/2tsp,Curry leaves-little

Method

Heat oil in a pan temper it.Add the fried karela & the ground paste.Add water & cook the gravy till thick.Add 1tsp of brown sugar before switching off the gas.Garnish it with curry leaves & serve it with hot rice.

Potato in White Kurma / Vellai Kurma Recipe / White Kurma Recipe

Ingredients for grinding to a smooth paste

Coconut milk- 80ml

Khuskhu / Poppy seeds -1tsp

Somph / Fennel seeds-1/2tsp

Cashew nut-8

Other ingredients

Finely chopped potato-1 big

Frozen peas-1/2 cup

Onion chopped-1/2

Tomato chopped-1/2

Slit green chillies - 4

Ginger Garlic paste - 1/4 tsp

Coriander leaves few for garnish

Salt to taste

Tempering

Cinnamon-1/4"

Cloves-2

Cardamom-2

Curry leaves-little

Bay leaf-1

Method

Heat oil in a pan temper it with above ingredients.

Add the onion, tomato ,curry leaves, ginger garlic paste & green chillies , fry till light brown colour.

Add salt, potato & peas, pour water & cook till soft.

Add the ground masala cook in low flame till gravy is thick.

Switch off the stove garnish with coriander leaves and serve it with rice or roti.

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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.