Palak/Spinach Tofu Gravy

Ingredients
Spinach/Palak-1/2 bunch
(boil it in little water for 2 minutes,immediately remove & rinse it in cold water & chop)
Salt to taste
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin powder-1/4tsp
Turmeric powder-1/8tsp
MDH Kitchen king masala-1/2tsp
Green chillies-4
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste -1/4tsp
Tofu cubed-1 cup
(slightly tossed in butter (optional)
Tempering
Butter-1tbsp
Oil-1tsp
Jeera-1tsp
Crushed kastoori methi
Garnish
Fresh cream -little
Method
Heat 1tsp of oil & fry onion,tomato,green chillies & ginger garlic paste for 2 minutes.Cool it & in a blender add fried onion mixture,chopped spinach & all the dry masala powders,grind it to a smooth semi thick liquid.Heat butter in a pan temper it,then pour the ground liquid & cook till the gravy is thick.Add the tofu give a boil & switch off.Before serving mix the cream & served best with roti or naan.

Bottle Gourd(Lauki) Kofta Gravy

Kofta Ingredients

Grated bottle gourd-1 cup

(squeeze out the water,use the water while making the gravy,don't discard)

Salt to taste

Roasted besan-2tsp

Garam masala-1/8tsp

Red chilly powder-1/8tsp

Oil-to cook koftas

Ingredients ground to a smooth paste

Red chilly powder-1/2tsp

MDH Kitchen king masala-1/2tsp

Turmeric powder-1/8tsp

Chopped onion-1/4

Blanched tomato-2

Green chillies-1

Ginger & Garlic paste-1tsp

Almonds-8

Other ingredients

Salt to taste

Curd-6tsp

Kastoori methi-1 handful

Coriander leaves for garnish.
Tempering
Oil-4tsp
Butter-2tsp
Jeera-1tsp
Method
Mix all the koftas ingredients together.Make small balls & deep fry it till golden brown.Today i cooked them in paniyaram pan with just 1tsp of oil.Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & fry in medium flame till raw smells goes off & oil separates the pan.Pour the curd,lauki water,salt & some extra water for the gravy.Cook it till semi thick gravy.Switch off the gas & put all the fried koftas & give a stir.Garnish with some coriander leaves & grated paneer(optional).

Tamatar Ka Salan

Ingredients for masala

Onion cubed-1/2

(sauteed in 1tsp of oil till light pink)

Coriander seeds-1/2tbsp

Sesame seeds-1 & 1/2 tbsp

Poppy seeds-1tsp

Peanuts-1/8 cup

Red chilly powder-2tsp

Ginger & Garlic paste-1/4 tbsp

Methi seeds-less than 1/8tsp

Turmeric powder-1/4tsp

(In a mixi grind all above ingredients to a smooth paste with little water)

Other ingredients

Roma tomatoes-6

(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)

Tamarind juice semi thick-1 cup

Salt to taste

Curry & Coriander leaves-little

Tempering

Oil-1/2 cup

(You can reduce the oil if you are diet conscious)

Jeera-1tsp

Method

Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti.

Almonds In White Kurma

Tempering

Oil-3tsp

Cloves-2

Cardamom-3

Bay leaf-1

Cinnamon-a small piece

Fennel powder-1/4tsp

Turmeric powder-little

Shajeera-1/8tsp

Other ingredients

Chopped onion-1/4

Slit green chillies-4

Coriander leaves-little

Blanched almonds-a hand full

Salt to taste

Ingredients ground to a smooth paste

Poppy seeds-1tsp

Coconut-2 tsp

Curd-1tbsp

Almonds-5

Pottukadalai(roasted gram dhal)-2tsp

Method

Heat oil in a pan & temper it.Add onion,green chillies,almonds & salt,fry till light brown.Pour the ground paste,add required amount of water.Cook the gravy till raw smell goes off & its thick.Switch off the gas,garnish it with coriander leaves & serve it hot with rice.

Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered

Coriander seeds-3tsp

Channa dhal-1 & 1/2tsp

Red chillies-3

Grated coconut-3tsp

Rice-1/2tsp

Tempering

Oil-2tsp

Mustard-1/2tsp

Methi seeds-1/8tsp

Hing-a pinch

Curry leaves-little

Other ingredients

Cooked soya beans-1 cup

Cooked watermelon skin-1 cup

(use only the white part,cook it with little turmeric powder)

Salt to taste

Tamarind juice-1/4 cup

Method

Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.

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.

Thanks for visiting !

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.

Thanks for visiting !

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.

Thanks for visiting !

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.