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

Thursday, February 25, 2016

Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu

images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Ingredients
Thick coconut milk-1/2 cup
( I used the tin & diluted with 1/2 cup water)
Tamarind juice diluted-1 cup
Salt to taste
Sugar-1 & 1/2 tsp
Sesame seeds fine powdered-2tbsp
Garlic-4
(make a paste)
Turmeric powder-1/4tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1tsp
Red chillies-6
Urad dal-1/4tsp
Methi-less than 1/8tsp
Curry leaves-little
Slit green chillies-3
Hing-1/2tsp
images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Method
Mix sesame powder & garlic paste in coconut milk & keep it aside.
Mix salt & turmeric powder in tamarind juice.
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice mixture, boil it for 5 minutes in medium high flame till raw smell disappears.
Lower the flame & add the coconut milk mixture & simmer for 2 or 3 minutes.
Before switching off the stove add sugar mix it well.
Garnish  with curry & coriander leaves.
Serve it with hot rice.
Note:
a) You can also blend garlic,sesame seeds & coconut milk together to a smooth liquid.
b) If you think your gravy is not thick add a teaspoon of rice flour diluted in water for it to thicken.
c) Sliced onions can also be added in tempering for extra flavour.

Courtesy:sreelu with a slight change.

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Monday, January 11, 2016

Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe

images of Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe
Keerai Masiyal
Ingredients
Palak / Spinach-1 bunch chopped
Onion-1/2
Green chilles-4
Tamarind - a small piece
Salt to taste
Garlic-6
Tempering
Oil-4tsp
Mustard-1/2tsp
Urad dhal-1/4tsp
Jeera-1/4tsp
Red chillies - 2
Curry leaves few
Crushed garlic -3
Method
Take a pan add palak,garlic,onion,tamaring & green chillies,in low flame cook till its soft.
Cool the mixture add salt & mash it well with a masher.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the palak mixture.
Mix & serve it with rice.

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Friday, January 1, 2016

Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe

images of Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe
Mixed Vegetable Kurma
Ingredients
Mixed vegetables - 2 cup
( I used the frozen vegetables)
Chopped potato - 1
Chopped onion - 1/4
Chopped tomato - 1 small
Chopped Mint leaves - 1 tsp
Coriander & Curry leaves - little
Ingredients to grind
Poppy seeds /  Khus Khus - 1 tsp
Roasted gram dal/Pottukadalai - 1 & 1/2 tsp
Cashew nut - 5
Fennel seeds - 1 tsp
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 1tsp
Tempering
Oil- 3 tbsp
Cloves - 2
Cardamom -2
Cinnamon - a small stick
Bay leaf - 1
Method
Take a mixi jar add all the ingredients mentioned under GRIND.
Pour water & grind to a smooth paste.
Take a pan add oil temper it with above ingredients.
Now add the onion & curry leaf ,fry till light brown .
Add the ground paste in low flame fry till oil separates the masala.
Add the vegetables and tomato saute for couple more minutes.
Pour water according to the thickness you need,cover & cook till vegetables are cooked.
Switch off the stove add the mint,curry & coriander leaves.
Mix well & best served with roti or rice.

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Sunday, December 27, 2015

Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy

images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Tandoori Gobi Musallam
Ingredients ground to a smooth paste
Chopped onion - 1/2
Green chillies - 1
Large tomato -1
Ginger & Garlic paste together - 1 tsp
Marination
Thick curd - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Roasted cumin / jeera powder - 3/4 tsp
Crushed kastoori methi - 1tsp
Besan/ Chickpea flour - 1 tsp
Oil - 1 tsp
Ground masala paste - 1 tsp
( Onion,tomato,ginger,garlic,chilly masala paste)
Other ingredients
Gobi/ Cauliflower - 1 small
Butter - 1 tbsp
Oil-1 tbsp
Red chilly powder,Coriander powder,Roasted jeera powder - each 1/4 tsp
Garam masala - 1/2 tsp
Crushed cardamom -1
Water as needed for your gravy
Cashew nut - 6
Milk- 1/2 cup
(soak cashew nut in milk for 10 minutes.Grind it to a smooth paste & keep it aside )
Garnish
Butter-2tsp
Crushed Kastoori methi little
Roasted jeera powder
Sliced almonds
Method
Take a pot of water make use the gobi is immersed in the water.Add 1tsp of salt,1/2 tsp red chilly powder & 1/4 tsp of turmeric powder.Cook till its half cooked & still crisp.
Strain the water out.
Take a bowl add all the marinate ingredients.Mix it till everything is well combined.
Pour the marinate both sides of the gobi,make sure its fully covered.Rest this for 1 or 2 hours or for at least 30 minutes.
Place the gobi on a baking tray & bake both sides till its light brown for 30 minutes at 350 deg.F
Last 5 minutes keep it in broil for the top to get a slight crust.Switch off the oven and remove gobi.
Let the gobi cool a bit take a sharp knife and make a slit on top ( a "X" mark ).
This is made for the gravy to get inside the gobi
images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Gobi Musallam
For the gravy heat a pan add oil / butter add the ground masala.
In medium low flame cook till oil separates from the masala.
Now add the spices & cashew nut paste.
Fry for 2 to 3 minutes & pour water as needed for the gravy.
Cover & cook till the gravy is thick.Switch off the stove
images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Gobi Musallam
Take a baking tray apply butter place the tandoori gobi.
Pour the gravy on top make sure it it fully covered.Sprinkle crushed kastoori methi,jeera powder & some butter on top.
Bake this at 350 deg. F for 5 to 10 minutes.
Each oven is different so please keep an eye.Once its slightly brown on top,remove from oven.
Enjoy this with rice or roti.

Thanks for visiting !





Sunday, October 4, 2015

Brinjal Gothsu Recipe / Kathirikai Gotsu / Eggplant Gotsu Recipe- Side dish for Idli /Dosa

Brinjal Gothsu Recipe / Kathirikai Gotsu recipe / Eggplant Gotsu Recipe- Side dish for Idli /Dosa
Brinjal Gothsu
Ingredients roasted in 1tsp of oil till light golden brown
Coriander seeds-3tsp
Channa dal-2tsp
Urad dal-1/2tsp
Pepper-1/2tsp
Jeera-1/2tsp
Red chillies-2
(Fry above mentioned ingredients in 1 tsp of oil till light brown.
Cool completely & dry grind to a smooth powder)
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Methi / fenugreek seeds-5
Jeera/cumin-1/8tsp
Hing-1/4tsp
Other ingredients
Chopped small brinjals-6
Chopped onion-1/4
Chopped tomato-1 small
Chopped green chillies-2
Yellow moongh dal-1/2 cup
(Pressure cook moongh dal with little turmeric powder,slightly mash & keep aside)
Salt to taste
Turmeric powder-1/8tsp
Jaggery-1tsp
Diluted semi thick tamarind juice-1 cup
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.
Add the brinjal,onion,tomato & green chillies,fry for 2 minutes.
Pour the tamarind juice,2 cups of water,salt & turmeric powder,cook till vegetables are cooked.
Add 1 to 2 tsps of above ground masala powder & cooked dal,
Cook till everything is well combined.
This gravy should be in pouring consistency so adjust the water content.
Lastly garnish with coriander & curry leaves,mix & serve it with Ven pongal.
Note:
a) Do not add the whole ground powder,add just 1 or 2 tsps according to your taste.Remaining powder can be stored in a clean dry bottle.
b) This gravy should not be very thick,need to be in pouring consistency.

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Tuesday, August 18, 2015

Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe

images of Brinjals In Curry Leaf Gravy Recipe / Thai Brinjals In Curry Leaf Pepper Gravy Recipe
Brinjal In Curry Leaf Gravy
Ingredients fried in 1tsp of oil & ground to a smooth paste
Whole pepper-2tsp
Coriander seeds-2tsp
Red chillies-4
Green chillies-2
Cinnamon-1'' piece
Cloves-2
Fennel seeds-1tsp
Curry leaves-2 cups
Small onions-1 cup
Turmeric powder-1/2tsp
Ginger & Garlic-1tsp
Grated coconut-1tbsp
Method
Heat 1 tsp of oil add all above ingredients & fry till light brown.
Do not burn them.Cool the mixture add the tamarind juice.
Grind the mixture to a smooth paste.

Tempering
Oil-1tbsp
Mustard-1tsp
Other ingredients
Slit Thai green brinjal-6
( you can use any kind of small round brinjals)
Salt to taste
Chopped coriander leaves
Diluted tamarind juice-1 cup
Method
Heat oil in a pan & temper it with mustard seeds.
Now add the brinjals fry till all sides are slightly roasted.
Pour the ground paste,salt & very little water.
Cover & cook the gravy till raw smell disappears & oil starts to separate the pan.
Garnish  with chopped coriander leaves.
Best served with hot plain rice.

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Friday, July 10, 2015

Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

images for Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe
Karuvepillai Kuzhambu
Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

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Tuesday, May 26, 2015

Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style

image of Mughlai Vegetable Kurma Recipe / Mughlai Vegetable Korma Recipe / Vegetable Kurma Mughlai Style
Mughlai Vegetable Kurma
Ingredients to be deep fried
Cubed potato-1 large
Broccoli florets-1 cup
French beans cut into 1/2''-1 cup
Cubed capsicum-1 cup
(deep fry all the vegetables separately till almost done)

Note: (If you don't want to deep fry the vegetables then just smear some oil on the vegetables & bake them till it shrinks )

Tempering ingredients
Bay leaf-1
Cinnamon-a big piece
Cardamom-2
Cloves-4
Whole pepper-5
Shajeera-1/2tsp
Chopped green chillies-3
Grated ginger-1/2tsp
Ghee-2tsp
Other ingredients
Beaten yogurt/curd-1/2 cup (do not use sour curd)
Cashew nut -1/3 cup
(soak it in water for 10 minutes & grind to a smooth paste)
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-3/4tsp
Coriander powder-1 tsp
Rose water-1tsp (i didn't use instead sprinkled 1/4 tsp of garam masala)
Method
Heat ghee in a pan & temper it with above ingredients.
Switch off the stove & add the dry masala powders,saute for a minute.
Pour the curd,stir it well.
Switch on the stove & add the cashew nut paste & 1 cup of water.Give a boil now add the vegetables,salt & cook till oil shows out in the gravy.
Switch off the stove & sprinkle the garam masala.
Best served with roti or jeera rice..

Inspired by Maayeka

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Tuesday, January 6, 2015

Kerala Kadala Curry Recipe / Kadala Curry Recipe / Kerala Style Kadala Curry Recipe / Kadalai Curry Recipe / Kerala Kadalai Curry

images for Kerala Kadala Curry Recipe / Kadala Curry Recipe /  Kerala Style Kadala Curry Recipe
Kerala Kadala Curry
Ingredients dry roasted & ground to a smooth paste
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4tsp
Whole pepper - 6
Cinnamon - a small piece
Cardamom - 1
Fennel seeds / Somph - 1/2tsp


Method
Dry roast the coconut till brown colour.Do not burn them.
Now add the other ingredients,saute for a minute & switch off the stove.
Cool the mixture, pour some water & grind it to a very smooth paste.Keep this aside.
Ingredients for tempering
Coconut oil - 6tsp
Mustard - 1 tsp
Curry leaves few
Chopped small onions - 5
Ingredients to be pressure cooked
Black channa / Brown Kondaikadalai / Kala Channa - 1 cup
Water - 2 cups add more if needed
Chopped Onion - a handful
Chopped tomato -1 small
Slit green chillies - 2
Curry leaves few
Salt to taste


Method
Take a pressure cooker & add all above ingredients.
Pressure cook till the channa is cooked.Wait for the whistle to go off and open it.
Heat oil in a pan & temper it with above ingredients.
Once the onions are slightly brown pour the cooked channa.
Now add the ground paste and cook till the gravy is thick.
Switch off the stove and garnish with curry leaves.
This is best served with Kerala puttu or Aapam.




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Tuesday, December 30, 2014

Kathirikai Rasavangi Recipe / Brinjal Rasavangi Recipe

images for Kathirikai Rasavangi Recipe / Brinjal Rasavangi Recipe
Kathirikai Rasavangi
Ingredients roasted & ground to a smooth paste
Urad dal -1 tbsp
Coriander seeds - 1 tbsp
Channa dal -1/2 tbsp
Red chillies-2
Grated coconut - 3 tbsp
Oil-1/4 tsp
(Heat oil & fry above ingredients till light brown.Cool & grind to a smooth paste)
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal -1/2 tsp
Red chillies-1
Curry leaves -few
Hing-a pinch
Other ingredients
Brinjal -6 cut into cubes
Tamarind a small gooseberry size
( soak in water & remove the extract )
Cooked & mashed toor dal -1 cup
Salt to taste
Jaggery-1/2tsp
Turmeric powder-1/4tsp
Method
Heat 1tsp of oil & fry the brinjals for 1 or 2 minutes.
Add the tamarind juice,turmeric powder & salt.Cook till brinjals are cooked.
Now add the cooked dal,ground masala & jaggery.Boil till the gravy is semi thick.
Switch off the flame.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the gravy.
Add curry & coriander leaves,mix & best served with plain rice.

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Tuesday, October 7, 2014

Beetroot Kurma / Beetroot Korma Recipe

images for Beetroot Kurma / Beetroot Korma Recipe
Beetroot Kurma
Ingredients
Chopped beetroot-1/2
Chopped onion-1/4
Chopped tomato-1/2
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & Garlic paste-1/2tsp
Coriander leaves for garnish
Tempering
Oil-2tsp
Cloves-2
Cardamom-1
Bay leaf-1
Ingredients ground to a smooth paste
Coconut-3tsp
Fennel seeds-1tsp
Poppy seeds-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown.
Now add ginger/garlic paste,tomato & beetroot,fry for 2 minutes till raw smell goes disappears.
Add the dry ingredients one by one,add salt pour some water & cook till beetroots are soft.
Pour the ground masala & cook it in medium flame till the kurma is thick.
Garnish & serve hot with roti or rice.

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Friday, July 11, 2014

Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

images for Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe
Kara Kuzhambu
Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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Wednesday, May 28, 2014

Milagu Kuzhambu / Easy Pepper kuzhambu Recipe / Molagu Kuzhambhu / Pepper Kuzhambu


images for Milagu Kuzhambu / Easy Pepper kuzhambu Recipe / Molagu Kuzhambhu / Pepper Kuzhambu
Milagu Kuzhambu
Ingredients fried in 1tsp of oil & ground to a smooth powder.
Pepper-1tsp
Urad dhal-2tsp
Red chillies-2
Toor dal-1tsp
Hing -little
Curry leaves-little
(fry all ingredients till light brown)
Other ingredients
Oil-6 tsp
Mustard-1/2tsp
Salt to taste
Semi thick tamarind juice-2 cups
Method
Heat oil in a pan temper it with mustard.
Pour the tamarind juice,add salt & cook till raw smell disappears.
Now add the ground powder & give a nice boil till the gravy is thick.
Garnish with curry leaves & serve it with hot rice.

Courtesy:Shanti 

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Sunday, March 23, 2014

Aloo Matar ki Subzi / Potato and Green Pea Curry - A Side Dish For Roti (no onion no garlic recipe)

Aloo Matar ki Subzi recipe/ Potato and Green Pea Curry recipe - A Side Dish For Roti (no onion no garlic recipe)
Aloo Matar
Ingredients ground to a smooth liquid
Tomato-2 small
Ginger-a small piece
Coriander stems-1/2 cup
Tempering
Oil-4tsp
Cumin/jeera-1/2tsp
Red chillies-2
Green chillies-1
Hing-1/4tsp
Curry leaves-8
Other ingredients
Cubed potato-1 big
Frozen peas-2 cups
Pav bhaji masala-1 & 1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Garnish
Chopped coriander leaves-little
Lime juice-2tsp(optional)
Method
Heat oil in a pan temper it.
Add the ground masala & saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & saute well.
Add the peas,potato & required water,cook till potatoes are cooked well.
Switch off the flame,garnish with coriander leaves & add lime juice.
Mix well,best served with Roti or Jeera Rice

Inspired by Maayeka

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Friday, March 21, 2014

Vegetable Salna / Vegetable Chalna Recipe -A Side dish for parotta/barotta.

Vegetable Salna recipe / Vegetable Chalna Recipe -A Side dish for parotta.
Vegetable Salna
Ingredients roasted in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste-2tsp
Turmeric powder-1/2tsp
Red chillies & Green chillies-each 3
Fennel seeds-2tsp
Cinnamon-a small stick
Cloves-4
Cardamom-3
Jeera/cumin-1/4tsp
Whole pepper-4
Coriander seeds-2tsp
Star anise-1
Peanut-2tsp
Grated coconut-1/2 cup
Other ingredients
Oil-3tsp
Bay leaf-1
Salt to taste
Mixed vegetables chopped-2 cups or little more
(Carrot,beans.peas,potato,cauliflower)
Coriander & Mint leaves for garnish
Method
Heat oil in a pan add bay leaf saute for a second,add the mixed vegetables & salt. Saute for 2 to 3 minutes.
Now pour the ground masala & 2 to 3 cups of water.cover & cook till the vegetables are cooked well.This gravy should be a bit thin so add water accordingly..
Garnish with chopped mint & coriander leaves,Serve hot with parota/barotta,Idly /Dosa or even kuska rice.
Note:
a) This gravy should be in a pouring consistency,do not make it very thick
b) Mint leaves gives a nice flavour to this salna.
c) Adjust spice level according to your taste

For Egg Salna click HERE
For Empty Salna click HERE

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Saturday, March 15, 2014

Thengai Masala Kuzhambu / Coconut Masala Kulambu / Thenga Aracha Kuzhambu

Thengai Masala Kuzhambu
Ingredients dry roasted & ground to a smooth paste
Khuskhus/Poppy seeds-1tsp
Cinnamon-a small piece
Cloves-3
Fennel seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-2
Garlic -3
Coconut-1/4 cup
Chopped onion-1/4
Other ingredients
Chopped tomato-1 & 1/2
Tamarind juice diluted -1 cup
Red chori cooked with salt & turmeric powder-1 & 1/2 cup
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Tempering
Oil-2tsp
Mustard-1tsp
Jeera-1/4tsp
Urad dal-1/2tsp
Curry leaves-little
Garnish
Chopped onion & fresh coriander leaves
Method
Boil tomato,tamarind juice,chilly & coriander powder till tomatoes are mushy.
Add the cooked dhal with the water & ground masala ,cook till the gravy is thick.
Heat oil & temper,pour it into the gravy & garnish with chopped onion & coriander leaves.
Serve it with rice or with Idly/Dosa.

Courtesy: Lata with a slight change.......

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Thursday, March 13, 2014

Malai Kofta Recipe / Shahi Malai Kofta Recipe - Restaurant Style

Shahi Malai Kofta recipe / Malai Kofta Recipe - Restaurant Style
Malai Kofta
Ingredients for kofta
Boiled & mashed potato-2
Grated unsweetened khoya-1/4 cup
Raisins-1 & 1/2 tsp
Chopped almonds/cashew nuts-1tbsp
Chopped green chillies-1
Chopped coriander leaves-1tsp
Roasted & powdered jeera/cumin-1/4tsp
Garam masala-1/4tsp
Corn flour-2 tsp
Salt to taste
(Mix all above ingredients together.Make small balls & deep fry till golden brown on all sides or fry it in paniyaram pan with very little oil.Today my koftas are fried in paniyaram pan)
Ingredients soaked in warm water for 30 minutes
Cashew nuts-2tsp
Almonds/badam-10
Char magaz(optional)-2tsp
(mixed melon seeds)
Poppy seeds/Khus Khus-1tsp
Other ingredients
White onion-1
(chop & boil it with little water in microwave for 3 minutes or in open pan)
Cardamom-5
Ginger & Garlic paste-1/2tsp
Salt to taste
Grated khoya-1tbsp
Warm milk-2 cup
Cream -1tbsp
Tempering
Butter-2tbsp
Oil-3tsp
Jeera/cumin-1/4tsp
Bay leaf-2
Slit green chillies-3
Crushed kastoori methi-2tsp
Method
In a blender or mixi add the soaked ingredients,boiled onion,cardamom,ginger & garlic paste & grind to a smooth paste.
Heat oil & butter in a pan temper with above ingredients.
Add the ground paste & fry it in medium flame till raw smell disappears & oil separates the pan.
Now reduce the flame,add the milk,garam masala,salt,a pinch of sugar & required amount of water.
Boil the gravy till its semi thick.
Switch off the stove add the koftas & cream,gently mix & garnish it with grated khoya.
Best served with naan/roti or jeera rice.

Note :
a) Add the fried koftas just before serving,otherwise they may break.
b) This is a rich gravy so please don't compromise on the nuts or cream,you will loose the richness of the gravy.

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Wednesday, March 12, 2014

Vegetable Stew / Kerala Style Vegetable Stew / Vegetable Stew (without coconut milk) Recipe Ingredients / Quick & Easy Vegetable Stew Recipe

Vegetable Stew recipe / Kerala Style Vegetable Stew / Vegetable Stew (without coconut milk) Recipe Ingredients / Quick & Easy Vegetable Stew Recipe
Vegetable Stew
Ingredients
Mixed vegetables cut into length wise -2 cups
( I used carrots,beans,potato & peas)
Salt to taste
Sliced onion-1/4
Slit green chillies-3 to 4
Curry leaves few
Chopped ginger-1tsp
Milk-2 cups
(I used low fat milk)
Water-2 cups
Rice flour-1 & 1/4tsp
Coconut oil- 1 to 2 tsp
Tempering
Oil-1tsp
Whole pepper-4,Cloves-2,Cinnamon-a small piece,Cardamom-2
Method
Add rice flour to the milk,mix to a smooth liquid & keep it aside.
Heat oil in a pan temper it with the above spices.
Now add the onion,green chillies,curry leaves & ginger saute for a minute,add the vegetables,salt & fry for a minute.
Pour water and cook the vegetables still soft.Now lower the flame & pour the rice flour milk mixture.
Cook till raw smell disappears & its slightly thick.
Switch off the stove pour coconut oil into the stew,add some fresh curry leaves,mix & serve.
Best served with appam,Idiappam or with Idli/Dosa.

Note:
Usually thin and thick  coconut milk is added instead of milk in original recipe. Cook the vegetables in thin coconut milk later add thick coconut milk.
Bring a boil and switch off the stove. After adding coconut milk do not boil too much they may curdle.

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Wednesday, March 5, 2014

Instant Tiffin Sambar / Tiffin Sambar Recipe / A Quick Sambar Without Thur Dal

Instant Tiffin Sambar recipe / Tiffin Sambar Recipe / A Quick Sambar Without Thur Dal
Instant Tiffin Sambar
Ingredients fried in 1tsp of oil 
Small onions-6
Chopped tomato-1 small
Coriander seeds-2tsp
Red chillies-2 or 3
Hing-a pinch
Pottukadalai/ Roasted gram dal-2tbsp (do not fry)
( Fry all above ingredients till light brown,cool add pottukadalai & grind it to a smooth paste.Dilute it with 1 cup of water & keep it aside.)
Tempering
Mustard-1/2tsp
Curry leaves-little
Oil-1tsp
Other ingredients
Small onions-8
Chopped tomato-1
Chopped carrot-1
Pinch of brown sugar/jaggery
Salt to taste
Turmeric powder-1/8tsp
Diluted tamarind juice-1 cup
Method
Heat oil in a pan temper it.
Fry onion,tomato,carrot & curry leaves till light brown.
Add turmeric powder,salt,water & tamarind juice,cover & cook till the vegetables are cooked.
Pour the diluted masala & give a nice boil till raw smell disappears.
Switch off the stove add the brown sugar,curry leaves & serve it with pongal, Idly or Dosa....

Inspired by Jeyasri'skitchen

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Saturday, March 1, 2014

Varuthu Araicha Kuzhambu / Varuthu Araicha Sottu Kuzhambu / Varutharacha Kulambu Recipe Without Onion & Garlic

Varuthu Araicha Kuzhambu  recipe/ Varuthu Araicha Sottu Kuzhambu recipe /  Varutharacha Kulambu Recipe
Varuthi Araicha Kuzhambu
Ingredients
Moth beans -1/2 cup
(Soak it overnight)
Salt to taste
Turmeric powder-1/4tsp
(Cook everything in a pressure cooker till done,keep it aside)
Ingredients fried in 1tsp of oil & grind to a smooth paste
Coriander seeds-1tsp
Channa dhal-1tsp
Urad dhal-1tsp
Pepper-10
Methi/fenugreek seeds-10
Red chillies-5
Coconut -4tsp
Tamarind paste-1/2tsp
(Dilute the tamarind paste in 1cup of water,mix the ground paste into it.Mix & keep it aside.)
Tempering
Oil-1tsp
Mustard-1/2tsp
Hing little (optional)
Curry leaves little

Varuthu Araicha Kuzhambu / Varuthu Araicha Sottu Kuzhambu /  Varutharacha Kulambu RecipeMethod
Heat oil in a pan & temper with mustard,hind & curry leaves
Now add the pressure cooked dhal & the ground mixture in tamarind water.Add some water if needed.
Cook the mixture till raw smell disappears & the gravy is slightly thick..
Switch off the stove,garnish with some curry leaves & served with rice ,idly or dosa.

Note:
a) You can use whole green moongh dal or any dal you wish in this recipe
b) You can also add any vegetable to this gravy.

Courtesy: Lata

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