Restaurant Style Plain Salna

Today's recipe is restaurant style Plain Salna recipe. It needs just basic ingredients.. You can prepare an extra ordinary gravy which meets restaurant standards, just with the things which are easily available at home. One of the tastiest and easiest gravy for Chapthi / Paratha/ Roti. The recipe follows!!

Recipe For : 1

Preparation Time: 20 minutes

Ingredients:

Big Onion              - 1
Tomato                  - 1
Green Chili            - 2
Fennel Seeds          - 1/4 tsp (Sombu)
Turmeric Powder   - a pinch
Chili Powder          - 1/4 tsp
Coriander Powder  - 1/4 tsp (Malli Thool)
Salt                         - As required
Oil                          - 2 tsp

To Grind:

Chopped Coconut    - 1/2 tbsp
Cloves                      - 1 (Krambu)
Cinnamon Stick       - 1 (Pattai)
Cardamom               - 1 (Yelakkai)
Cashew Nuts            - 2 (optional)
Poppy Seeds             - 1/4 tsp (Khas-khas)

Procedure:

• Chop finely Big Onion and Tomato. Slit Green Chili. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot add Fennel Seeds.
• When they splutter, add chopped onions and slit Green chili.
• Cover with a lid and cook till onions turn translucent, After that add chopped tomatoes.
• When the tomatoes are half done, add enough salt, Turmeric powder, Chili Powder and Coriander Powder.
• Add also ground masala and enough water. Cover with a lid and cook the gravy in low flame until it thickens.
• Enjoy your Plain Salna with Paratha/ Chapathi/ Roti of your choice.

Pepper Chole - Guest Post from clicksandbites

Today i feel very happy to post a guest post from Gouthami Yuvarajan of clicksandbites. Her recipes are astonishing and i love the way she clicks it. Her recipe today is Pepper Chole.. An interesting recipe with White Channa.. Do visit clicksandbites for more exciting recipes. Thank you dear for sharing the recipe!!

Her recipe folows!!

Ingredients:

White Kabuli Channa – 1 cup
Onion – 1 medium sized
Cumin Seeds – 1 tsp
Ginger Garlic Paste – 1 tsp
Pepper Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Tomato Sauce – 2.5 tsp
Fresh Cream – Optional
Oil – 2 tsp
Salt – to taste

Method:
1. Soak channa overnight and pressure cook soaked channa for about 7-8 whistles.
2. Heat oil in a pan. Once the oil is hot, add cumin seeds.
3. After the cumin seeds splutter, add chopped onion and ginger garlic paste.Saute till the raw smell leaves.
4. Add boiled channa after onions turn transparent.
5. Add turmeric powder, garam masala, pepper powder, tomato sauce, fresh cream and mix well.
6. Finally add required salt and garnish with coriander leaves.

Note: Replace channa with paneer for Pepper Paneer.

Vellai Pattani Kuruma (Dry White Peas Kuruma)

Always this kuruma has been my favorite.. There is a unique taste for this Dry white peas. And it comes to rescue when you run out of vegetables.  You can prepare this tasty kuruma with very few basic ingredients..

Dry white peas are packed with fibers and excellent amount of Minerals and Vitamins, all with virtually no fat. Perfect to have with Chapathi/ Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Time for soaking

Ingredients:

Kaindha Vellai Pattani           - 1/2 cup (Dry White Peas)
Big Onion                               - 2 (small)
Green Chili                             - 1
Whole Garam Masala             - Each 2
Fennel Seeds                           - 1/4 tsp
Salt                                          - As required
Turmeric Powder                    - 1/4 tsp
Garam Masala Powder            - 1/2 tsp
Coriander Leaves                    - few
Oil                                            - 1 tbsp

To Grind:

Chopped Coconut        - 3 tbsp
Chopped Ginger          - 1 tsp
Chopped Garlic           - 1 tsp
Dry Red Chili              - 3
Fennel Seeds                - 1/2 tsp

Procedure:

• Soak Dry white peas overnight. The next morning pressure cook the Dry peas until its soft. I used to cook Dry peas in high flame for a whistle and after that will cook in low flame for 15 more minutes.
• Chop Finley Big onion. Slit Green chili. Grind everything under 'To Grind'.
• Heat oil in a pan. Add whole Garam Masala and Fennel Seeds.
• When they splutter add chopped onions and Slit Green chili. 
• After the onions turn translucent, add ground masala. Add also salt and Turmeric powder.
• Saute till raw flavor of masala goes off. After that add cooked Dry peas along with its water.  Add some more water if needed.
• Cook in a low flame for 5 more minutes so that everything gets mixed up well. 
• Switch off the flame and add Garam Masala Powder.Garnish with Coriander Leaves and serve with Chapathi/ Roti of your choice. 

Baby Corn Butter Masala

Baby Corn is extremely low in fat, and thus helps in weight loss. It has loads of Potassium and Folic Acid, which is very essential for women's health. Today's recipe is exciting gravy with Baby Corn..

Here is the recipe for Baby Corn Butter Masala!!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Baby Corn                                                    - 8 to 10

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

Fresh Cream                                                 - 1/2 cup ( Around 120 ml)

For Baby Corn Marination:

Salt                        - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Cumin Powder       - 1/2 tsp

Coriander Powder  - 1/2 tsp

Procedure:

1. Cut Baby Corn into bigger pieces. Marinate Baby Corn with everything under ' For Baby Corn Marination' for 1 hour. After 1 hour, shallow fry Baby corn in a pan. Chop onions and tomato.  Slit Green Chili.
2. Add oil to  the same pan. To that add Cumin seeds. When they splutter add chopped onions, Cashew nuts and slit green chilli.  When the onions turn translucent add Ginger - Garlic paste. Saute for a minute and then add chopped tomatoes. Cover with a lid and cook it.
3. When onions and tomatoes are half cooked add salt, chilli powder, coriander powder,  and kasthuri methi. Saute till everything cooks well. Switch off the flame and  Let the mixture cool.. Blend it after the mixture cools down.
4. Then add Butter + oil to the same pan.. Add blended   masala.. Add some water if needed. After the raw flavor of masala goes off add sugar and ketchup. Ketchup is used for the color.  
5. Add  also fresh cream.  Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then at-last add Garam Masala powder.
6. Add Baby Corn and switch off the flame after five minutes. and serve it with chapathi or roti..

Channa, potato and Capsiucm Subji

I wanted to try an alternative gravy for Channa Masala. Then ended with this subji. I used potato to improve the gravy taste and capsicum to give crunchiness to the gravy.

 We had this gravy with Pulkha Roti. The combination was amazing. Give a try to this tastier and healthy Subji some time..

Here goes the recipe...

Recipe For : 1

Preparation Time : 30 minutes

Ingredients:

White Channa              - 1 /4 cup

Potato                          - 1 (medium size)

Capsicum                     - 1/2

Big Onion                     - 1

Tomato                         - 1

Ginger-Garlic Paste     - 1 tbsp

Turmeric Powder         - 1tsp
Chilli Powder                - 2 tsp
Cumin Powder             - 1 tsp
Coriander Powder        - 2 tsp
Garam Masala Powder - 1 tsp
Salt                                 - To Taste
Oil                                   - As Required
Coriander Leaves           - For Garnishing

Procedure:

1. Soak Channa overnight. If you forgot to soak last night you can soak in hot water for 3 hours. Boil Channa. It should be mash-able with your hands.
2. Boil potato.Chop finely Big onion and tomato. Chop boiled potato and capsicum into little bigger pieces.
3.  Heat Oil in a pan.When its hot add chopped onions. I didn't use whole Garam Masala. If you wish you can use before adding onions.
4. Once it become translucent add Ginger Garlic Paste.
5. After the raw flavor goes off, add chopped tomatoes.
6. Add salt, Turmeric powder, Chili powder, Cumin Powder and coriander powder to the pan. Add also some water. Cover with a lid and cook the gravy.
7. When both onions and tomatoes are cooked  add cooked channa and potato.
8. Mix everything well and add also capsiucm
9.  When everything is mixed up well, switch off the flame and add Garam Masala Powder.
10. Garnish with coriander leaves and serve.

Meal Maker Kuzhambu

Want a rich vegetarian gravy for Chapathi??? Tried this Meal Maker Kuzhambu before???  Best interesting side dish for Chapathi/Roti.. Very easy to prepare too..
 Here goes the recipe..

Recipe For : 1

Preparation Time : 20 minutes

Ingredients:

Meal Maker              -  8 - 10 (Soya Chunks)

Small Onions            - 6 to 8

Salt                            - As required

Turmeric Powder      - 1/4 tsp

Oil                             - 1 tbsp

To Grind:

Coriander Seeds     - 1/2 tsp (Malli)

Dry Red Chili        - 1 (Milagai Vathal)

Cumin Seeds          - 1/2 tsp (Seeragam)

Pepper                    - 3 to 5

Chopped Coconut  - 2 tbsp

Procedure:

• Soak Soya chunks, in hot water for 10 minutes. After that squeeze out excess water. This is done to soften the chunks. If the soya chunks are bigger chop into two. If its small, use as such.
• Finely chop small onions. If you couldn't find small onions, can also use Big onion.
• Dry roast Coriander seeds, dry red chili, cumin seeds, pepper and grind it to a smooth paste along with coconut.
• Heat oil in a cooker. Add chopped onions to it. Saute it for some time. After they turn translucent add chopped meal maker.
• Add also ground paste, salt, turmeric powder and enough water.
• Mix everything well and cook for a whistle. If you think the gravy is very much watery, simmer the gravy for some time.
• Enjoy your Meal Maker Kuzhambu!!!

Button Mushroom Masala

 I would love to try different versions of Mushroom Masala. Today's recipe is my kid's all time favorite. Button Mushroom is cooked as whole. so mushroom will be roasted outside  and inside it will be juicy. Another Must try recipe with Button Mushroom..

Here goes the recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 250 gm

Whole Garam Masala       - Each two

Cumin Seeds                     - 1/2 tsp

Big Onion                          - 2 (medium size) 

Tomato                              - 2 (medium size)

Capsicum                           - 1

Dry Kasturi Methi Leaves - 1 tbsp

Ginger- Garlic paste          - 2 tsp

Salt                                    - As required

Chili Powder                     - 1/2 tsp

Turmeric Powder              - 1/4 tsp

Coriander Powder             - 1/2 tsp

Garam Masala Powder      - 1/2 tsp

Oil                                      - 2 tbsp

Procedure:

• Wash Mushroom well. Chop Big onion and capsicum into little bigger pieces. Chop tomato finely.
• Heat oil in a pan. Add whole mushroom to it. Saute it well. Close with  a lid and start cooking. Mushroom will start oozing out water. Saute till mushroom is cooked completely and take it out.
• Add some more oil to the same pan. Add whole garam masala and cumin seeds to it. Whole Garam Masala includes cloves, cinnamon sticks, cardamom and Aniseeds. After a second add chopped onions.
• When the onions are translucent, add Ginger-garlic paste. Saute till raw flavor goes off.. After that add chopped tomatoes.
• Add in salt, turmeric powder, chili powder, coriander powder and enough water. Cover with a lid and start cooking. 
• After both onions and tomatoes are cooked, add chopped capsicum.
• After two minutes add mushroom. Cook till everything gets blended well. Add Garam Masala Powder and switch off the flame.
• Serve it with Chapathi or Rice.

Pepper Mushroom Dry

Today's recipe is spicy, exciting and tasty Pepper Mushroom. I have prepared the recipe dry so that it matches with our Parupu Sadham..  The combo was a total hit at our home.. A must try recipe..  You can also prepare it in gravy form, by adjusting the water.

I have used King Oyster Mushroom for this recipe. You can prepare this with any type of Mushroom.. Here goes the recipe!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Masala:

Dry Chillies        -  3

Pepper               -  8-10

Cumin Seeds     -  1 tsp  (Seeragam)

Fennel Seeds     -  1 tsp  (Sombu)

Ginger                -  1 & 1/2 inch size

Garlic Pods        -  4-5

Others:

Mushroom                    - 250gm

Big Onion                     - 2

Tomato                         - 2

Whole Garam Masala   - Each 2

Salt                                - As required

Turmeric powder           - 1/2  tsp

Garam Masala Powder - 1 tsp

Oil                                  - As required

Procedure:

• Wash and chop Mushroom into medium size pieces. I  have used King Oyster Mushroom for the recipe. You can use any Mushroom of your choice.
• Chop finely Big onions and tomatoes.. 
• Dry roast everything under 'for masala' . Cool it and grind it by adding little water.
• Heat oil in a pan.. Add whole garam masala.. Whole Garam Masala includes clove, cinnamon sticks, star aniseeds and Cardamom. After a minute add chopped onions..
• Saute till it become translucent .. After that add chopped Mushroom.
• When the mushroom is half done add  chopped tomatoes.
• Add the ground masala, after the tomatoes are cooked completely.. Always cook the pan covered with a lid. This helps in fast cooking.
• then add salt, turmeric powder and enough water..
• Cook the gravy in low flame and wait till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with coriander leaves and serve !! Enjoy your Pepper mushroom..

Navarathna Kuruma

Following is the dish which is perfect for Chapathi/ Roti. Here is the healthy and nutritionally rich Vegetable Kuruma, Navarathna Kuruma..

Here is the recipe..

Recipe For  : 1

Preparation Time : 20 minutes

Ingredients:

Whole Garam Masala    - Each 2
Carrot                             - 1 (medium size)
Potato                             - 1 (medium size)
French Beans                 - 8 to 10
Peas                                - a handful
Big Onion                       - 1
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/2 tsp
Garam Masala Powder   - 1/2 tsp
Oil                                   - 2 tbsp
Coriander Leaves            - for garnishing

To Grind:

Chopped Coconut      - 1/4 cup
Chopped Ginger        - 1 tsp
Chopped Garlic         - 1 tsp
Green Chili                - 2
Fennel Seeds             - 1/2 tsp
Poppy Seeds              - 1/4 tsp

Procedure:

• Chop all the vegetables into little bigger pieces. Chop Big onion lengthwise.
• Cook Fresh peas. Grind everything under 'To Grind'.
• Heat oil in a cooker. Add whole Garam Masala.
• After a second, add chopped onions.
• After they are translucent, add chopped carrot, potato, french beans and Peas. You can add also Tomatoes and Soya chunks.
• Saute them for a minute and then add masala, enough salt, turmeric powder and chili powder.
• Add enough water and cook it for a whistle.
• When the pressure subsides, open the cooker and add Garam Masala Powder. Garnish with coriander leaves.
• Enjoy with Chapathi/ Roti of your choice.

Vegetable Jaipuri Subji

Vegetable Jaipuri Subji

Jaipuri dishes are always rich in taste. The reason is addition of Fresh Cream.. In all the dishes they add Fresh cream. And the masala they add is very unique in taste and aroma.. 

Fresh cream is nothing but 'aadai' or 'malai' which forms over the boiled milk.  Just take it out daily and keep it in a airtight box in fridge. The day when you are going to prepare, just take malai from the fridge. Whisk for some time and your Fresh Cream is ready.

So you can start preparing this mouth watering Jaipuri Subji with ingredients which are usually available at home. Why don't you give a try to this Vegetable Jaipuri Subji, instead of regular Vegetable Kuruma?? 

The recipe follows..

Ingredients: (Recipe For 2)

Carrot                                        - 1 (medium size)

Potato                                        - 1 (medium size)

Fresh Peas                                - a handful

French Beans                            - 8 - 10

Capsicum                                  - 1 (small)

Whole Garam Masala               - Each 1

Big Onion                                  - 1

Tomato                                      - 1/2

Turmeric Powder                      - 1/4 tsp

Chili Powder                             - 1/2 tsp

Fresh Cream                            - 3 tbsp

Salt                                           - As required

Garam Masala Powder            - 1/2 tsp

Oil                                             - 2 tbsp

Coriander leaves                      - few

To Dry Roast And Grind :

Coriander Seeds           - 1/2 tsp

Cashew Nuts                - 4

Green Chili                    - 1

Chopped Ginger            - 1 tsp

Chopped Garlic             - 1 tsp

To Grind:

Tomato     - 1/2

Procedure:

• Chop Carrot, Potato and French Beans to little bigger pieces. Cook chopped carrot, potato, french beans and peas for a whistle.
• Chop Big onion lengthwise. Chop tomato finely.
• Dry roast and grind everything under 'To Dry Roast And Grind'.
• Grind half of the tomato.
• Heat oil in a pan. Add whole Garam Masala. 
• When it changes its color add chopped onions. 
• After the onions turn translucent, add chopped tomatoes.
• Once both onions and tomatoes are cooked well, add cooked vegetables and capsicum.
• Saute for a minute and then add masala.
• After the raw flavor of masala goes off, add tomato puree.
• Add in salt, turmeric powder and chili powder.
• Cook till the masala mix well with all the vegetables.
• Pour fresh cream. Stir for some time and switch off the flame.
• Add Garam Masala powder and enjoy your subji with Breakfast Item of your choice.

Chettinadu Mushroom And Peas Gravy

Chettinadu Mushroom And Peas Gravy

This is the Gravy, which all Mushroom lovers must try. Adding Chettinadu Masala, makes the gravy spicier and tastier.. I have also added Peas for enhancing the gravy..

I have used King Oyster Mushroom for this Gravy. You can also any other Mushroom .

Here is the recipe..

Ingredients: (Recipe For 2)

Mushroom                      - 250gm

Green peas                     - 1/4 cup

Big Onion                       - 2

Tomatoes                        - 2

Salt                                 - As required

Turmeric Powder           - a pinch

Chili Powder                  - 1/2 tsp

Pepper                            - 6 to 8

Curry Leaves                 - few

Oil                                  - As required

To Grind:

Chopped Ginger          - 1 tsp

Chopped Garlic           - 1 tsp

Cashew Nuts               - 5

Poppy Seeds                - 1/4 tsp

To Roast:

Cinnamon Stick            - 1

Cloves                           - 2

Green Cardamom         - 2

Coriander Seeds           - 1 tsp

Cumin Seeds                - 1/2 tsp

Fennel Seeds                - 1/2 tsp

Red Chili                      - 1

Chopped Coconut        - 1 tbsp

Procedure:

• Chop Mushroom into little bigger pieces. Cook Green Peas.
• Chop Finely onions and tomatoes.
• Soak Cashew nuts and Poppy seeds in water.
• Grind Pepper coarsely.
• Roast everything under 'To Roast' in oil and grind along with chopped Ginger, Garlic and soaked cashew nuts and poppy seeds.
• Heat oil in  a pan.
• Add chopped onions and curry leaves to it. 
• After the onions are translucent, add ground masala.
• Saute till raw flavor of masala goes off, and then add chopped tomatoes.
• Add also salt, turmeric powder and chili powder.
• Saute till both onions and tomatoes are cooked. Add chopped mushrooms and close with a lid.
• Mushroom will cook on its own water. When the mushrooms are half cooked, add cooked peas.
• Cook till the mushroom is completely cooked. Switch off the flame and add ground pepper.
• Serve it with Chapathi/Roti or even with Rice.
• We had it with Chapathi.

Varuthu Aracha Mullangi Sambar (Radish Sambar)

Varuthu Aracha Mullangi Sambar (Radish Sambar)

Here is another healthy way of including Radish in our diet.. You can prepare Radish sambar, just like other sambars. Since all the spices are roasted and ground, this is the tastiest sambar..  The spices will overcome the radish flavor also.. So you can have this sambar, without any worries..

Here is the recipe..

Ingredients: (Recipe For 2)

Toor Dal                 - 1/2 cup

Radish                     - 1 (medium size)

Small Onions          - 5 to 8

Tamarind                - small lemon size ball

Mustard Seeds        - 1/2 tsp

Fenugreek Seeds     - 1/4 tsp

Red Chilli                - 1

Turmeric Powder    - 1/4 tsp

Gingely Oil             - 1 tsp

Asafoetida               - a pinch

Curry Leaves           - few

Oil                            - As required

To Roast And Grind:

Coriander Seeds       - 1 tsp

Red Chilli                 - 2

Channa Dal               - 1/2 tsp

Chopped Coconut     - 2 tbsp

Raw Rice                   - 1/2 tsp

Procedure:

• Roast and Grind everything under ' To Roast And Grind'.
• Cut Radish into little bigger pieces. Put chopped radish in a box, add little water and cook it along with Toor Dal.  Cook well Toor Dal with little turmeric powder and gingely oil.
• Extract tamarind juice from tamarind.
• Heat oil in a pan.  Add mustard seeds and fenugreek seeds.
• When they splutter, add hing and curry leaves.
• Add also small onions.Saute till its cooked.
• Then add cooked dal and radish.
• After two minutes, add ground masala.
• Add also tamarind extract, turmeric powder, salt and enough water.
• Cook everything well together for some more time and serve it hot.
• Enjoy with Rice or with any Breakfast Recipe of your choice.

Chilli Paneer

Chilli Paneer

Here is the exotic recipe, which is perfect for weekends.. You can prepare it in a jiffy. Best side dish for any fried rice or pulav.. There are many ways of preparing this recipe.. Following is my favorite one..

Here goes the recipe..

Ingredients: (Recipe For 2)

Paneer                 - 100gm   (Cottage Cheese)

Big Onion           - 1 

Capsicum            - 1

Tomato                - 1

Garlic Pods          - 5

Green Chilli         - 2

Tomato Sauce      - 1 tbsp

Chilli Sauce          - 1 tbsp

Soya Sauce           - 1 tbsp

Salt                       - As required

Oil                        - As required

For Marination:

Egg                               - 1/2

Ginger-Garlic Paste      - 2 tsp

Salt                                - As required

Pepper Powder              - 1 tsp

Corn Flour                     - 3 tbsp

Procedure:

• Cut Paneer into medium size chunks. Chop Big onion, capsicum and tomato into the same size as that of paneer. You can click here, for preparing paneer at home.
• Take a bowl. Add Egg, Ginger-Garlic paste. salt and pepper powder to it. Marinate paneer in that marination for about 30 minutes.
• After 30 minutes, add enough corn flour to coat the paneer and shallow fry in oil. I needed 3 tbsp corn flour. You can use as much you need.
• Chop finely Garlic and Green chillies.
• Heat oil in a pan. Add chopped garlic and green chillies. 
• After the raw flavor goes off, add chopped onion.
• When the onions are little cooked, add capsicum.
• After some time add tomato.
• When everything is little cooked add in salt and all sauces.
• Add panner at last and cook in high flame for a minute and then switch off. 
• Serve it hot..
• Enjoy your sizzling chilli paneer.

Vegetable Stew

Vegetable Stew

 Vegetable Stew!!! An aromatic vegetable gravy cooked in Coconut oil and Coconut milk. It tastes so good with Aapam and Idiyappam..
Here goes the extra-ordinary side dish recipe for aapam..

Ingredients: (Recipe For 2)

Carrot                       - 1 (small size)

Potato                       - 1 (small size)

Fresh Peas                - a handful

Big Onion                 - 1

Chopped Ginger       - 1 tsp

Chopped Garlic        - 1 tsp

Green Chilli              - 1

Chopped Coconut     - 1/4 cup

Curry Leaves            - few

Coconut Oil              - As required

Salt                            - As required

To Powder:

Cinnamon Stick     - 1

Cardamom             - 1

Cloves                    - 2

Black Pepper         - 1/2 tsp

Procedure:

• Chop carrot and potato into little bigger pieces. Cook carrot, potato and peas together.
• Finely chop Big onion lengthwise. Slit green chilli.
• Extract coconut milk from coconut. You can view Here about extracting coconut milk from coconut.
• Powder everything under 'To Powder'.
• Heat Coconut oil in  a pan. Add ground powder.
• After a second add chopped Ginger, Garlic and slitted green chilli.
• Saute for  a minute and then add chopped onions and curry leaves.
• After the onions are translucent, add cooked vegetables and coconut milk.
• Use both thick and thin coconut milk.
• Add enough water and salt. 
• Cook the gravy in medium flame for another 5 minutes and serve it with dish of your choice.
• I am serving it with Aapam.

Aloo -Mint Gravy (Potato-Mint Gravy)

Aloo -Mint Gravy (Potato-Mint Gravy)

Here is another healthy version of Potato Gravy.. Potato cooked in Mint Gravy.. I can say, its the best way of including Mint and Potato in our kids diet. They will surely enjoy this healthy gravy without any complaints..

Here is the healthy , kids friendly recipe..

Ingredients: (Recipe For 1)

To Grind :

Mint Leaves              - 1 handful

Green Chilli              - 2

Curry Leaves            - few

Chopped Coconut    - 2 tbsp

Poppy Seeds            - 1/2 tsp

Chopped Ginger       - 2 tsp

Chopped Garlic         - 2 tsp 

For Gravy:

Potato                             - 1

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

• Grind everything under 'To Grind'.
• Coarsely Grind Coriander Seeds.
• Boil and cut potato into medium size pieces.
• Heat oil in  a pan. When the oil is hot, add cumin seeds. When they crackle, add crushed coriander seeds.
• After some time, add ground Masala and Turmeric powder.
• Saute well till the raw flavor of the Masala goes off.
• Add  chopped Potato and enough salt. Mix everything well.
• Add curd and enough water. Close the pan with a lid and cook it till the gravy is thickened.
• Serve it with Roti or Chapathi.
• I Served it with Pulkha Roti.