Cauliflower Kuruma

Today's recipe is Kuruma with cauliflower which has rich Anti-Oxidant properties, Anti-Inflammatory properties and it also gives best protection from cancer. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Cauliflower Florets      - 1 cup
Big Onion                     - 1
Tomato                         - 1
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1/2 tsp
Coriander Powder         - 1/2 tsp
Cinnamon Stick             - 1 (Pattai)
Cloves                            - 2 (Krambu)
Star Aniseeds                 - 1 (Annachi Poo)
Bay leaf                          - 1 (Briyani Leaf)
Fennel Seeds                  - 1/2 tsp (Perunjeeragam / Sombu)

To Saute in oil and Grind :

Fennel Seeds               - 1/2 tsp (Perunjeeragam / Sombu)
Green Cardamaom      - 2 (Elakkai)
Poppy Seeds                - 1/4 tsp (Khasa Khasa)
Chopped Coconut        - 1/4 cup
Fried Gram                   - 2 tbsp (Pori Kadalai)
Green Chili                   - 1
Chopped Ginger           - 2 tsp
Chopped Garlic            - 2 tsp

Procedure:

• Cut Cauliflower florets into medium size pieces. Wash it well and place it in boiling water for 10 minutes. After that drain excess water and keep it aside. Chop Big onion lengthwise. Finely chop tomato. Saute in oil and grind everything under 'To Saute in oil and grind'.
• Heat oil in a cooker. Add cinnamon stick, cloves, star aniseeds, bay leaf and fennel seeds to it.
• After a minute add chopped onions to it.
• After the onions turn translucent, add chopped tomato. Saute till both onion and tomato are cooked together well and then add cauliflower florets.
• Add ground masala, salt, turmeric powder, chili powder and coriander powder to it.
• Mix everything, add enough water and cook for a whistle.Garnish with coriander leaves and serve it with Chapathi/ Roti of your choice.

Baby Potato Gravy

Want a rich, spicy and tasty potato gravy that goes well with Chapathi/Roti? Today's recipe, Baby potato gravy which is cooked in perfect spices and yogurt is especially for you. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Baby Potato               - 6 to 8
Big Onion                  - 1
Ginger-Garlic paste   - 1 tbsp
Yogurt                        - 1/4 cup
Kasuri Methi              - few (Dry Fenugreek Leaves)
Sugar                          - a pinch
Salt                             - As required
Asafoetida                  - a pinch (Hing)
Bay Leaf                     - 1
Oil                               - 2 tbsp

To Dry roast And powder:

Cinnamon Stick        - 1
Cloves                       - 2
Green Cardamom     - 2
Dry Red Chili           - 3
Coriander Seeds        - 1/2 tsp
Cumin Seeds             - 1/2 tsp
Cashew Nuts             - 6 to 8 (optional)

Procedure:

• Boil Baby potatoes. You can also use small size regular potato. After boiling, prick it with fork and shallow fry in very little oil. Pricking potato helps masala to penetrate inside potatoes. Chop finely big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in a pan. When its hot add asafoetida and Bay leaf. After a minute, add chopped big onion. 
• Saute till they turn translucent and then add ginger-garlic paste.
• After the raw flavor of ginger-garlic paste goes off, add shallow fried  potatoes to pan.
• Add also salt, sugar, Kasuri methi and ground powder. Mix everything well.
• When everything gets mixed up add yogurt and switch off the flame when gravy starts to boil .Gravy tastes better when its cooked fully in yogurt and without adding water. Adjust spice according to your taste. Enjoy your richer and tastier Baby Potato gravy with either Chapathi or Roti of your choice.

White Mushroom Kuruma

Today's recipe is mild spicy, innovative White Mushroom kuruma which is one of the best alternatives for regular Mushroom kuruma. Have a look at other Mushroom gravies such as

• Mushroom Masala
• Mushroom Vindaloo
• Button Mushroom Masala
• Spicy Mushroom Gravy
• Mushroom Makhani Gravy
• Pepper Mushroom Dry
• Chettinadu Mushroom and Peas gravy
• Kadai Mushroom
• Mushroom Pepper Fry

Over to our White Mushroom Kuruma recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Button Mushroom       - 200 gm
Big Onion                    - 1
Whole Garam Masala  - Each 2
Salt                               - As required
Oil                                - 2 tbsp

To Grind:

Chopped Coconut       - 1/4 cup
Green Chili                 - 4
Poppy Seeds               - 1/4 tsp
Fennel Seeds               - 1/4 tsp
Cashews                      - 6 to 8 (Optional)

Procedure:

• Wash mushroom and chop it into very thin vertical slices. Chop finely Big onion. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add whole garam masala to it. Whole garam masala includes Cinnamon stick, cloves, star aniseeds and bay leaf.
• Add chopped onions after a minute. Saute till they turn translucent and add chopped mushroom after that. 
• Cover with a lid and cook. When the mushroom is half cooked, add ground masala , enough salt and water.
• Cook in  a medium flame till mushroom is cooked well. Enjoy your mild spicy white mushroom kuruma with Chapathi/Roti of your choice.  

Mushroom Pepper Fry

Today's recipe is very much spicy Mushroom pepper fry which tastes awesome with Chapathi/Roti.  You can prepare it in less than 30 minutes and Button mushroom is perfect for preparing this dish. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom             - 200 gm
Big Onion                          - 1
Salt                                     - As required
Turmeric Powder               - 1/4 tsp
Chili Powder                      - 1 tsp
Coriander Powder              - 1/2 tsp
Coriander Leaves               - few
Oil                                       - 2 tbsp

To Dry Roast And Powder:

Fennel Seeds     - 1/2 tsp (Perunseeragam / Sombu)
Black Pepper     - 8 to 10

Procedure:

• Wash mushroom and cut it into vertical slices. Finely chop Big onion. Dry roast and powder Fennel seeds and whole black pepper.
• Heat oil in a pan. When its hot, add chopped onions to it.
• After the onions turn translucent, add chopped mushroom. Add enough salt and turmeric powder.
• Cover with a lid and cook the curry in medium flame. Keep on stirring in between. You will see mushroom slowly oozing out water.
• When mushroom is half done, add chili powder, coriander powder, ground fennel seeds and black pepper powder. Mix everything well.
• Switch off the flame after mushroom is cooked well. Garnish with coriander leaves and  enjoy your Mushroom Pepper fry with Chapathi/ Roti or even with plain white rice.

Kadalai Curry

BusyAtIndianKitchen is back after a short vacation!! Happy to see you again and many more interesting recipes await. Starting with Kadalai curry which is prepared with Black ChickPeas (Karupu Kondakadalai) and it tastes awesome with Puttu.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes + Soaking time for chickpeas

Ingredients:

Black Chickpeas            - 1/4 cup (Karupu Kondakadalai)
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1 tsp
Coriander Powder          - 1 tsp
Garam Masala Powder   - 1/2 tsp
Coconut Oil                    - 2 tsp

To Saute in Coconut Oil and Grind:

Small Onion                   - 6 to 8
Chopped Ginger             - 2 tsp
Chopped Garlic              - 2 tsp
Grated Coconut              - 1/4 cup

Procedure:

• Soak Black Chickpeas in enough water overnight or soak in hot water for 3 hours. After that cook it well using a pressure cooker. Chop small onion into two.
• Heat half coconut oil in a pan. Add chopped onions, ginger and garlic to it. Saute it till they turn translucent and after that add grated coconut. Switch off the flame after coconut start changing color. Grind everything together after it cools off.
• Heat remaining coconut oil in the same pan. Add ground masala  to it. Add also salt, turmeric powder, chili powder and coriander powder to it. Saute till raw flavor of masala goes off. 
• After that add cooked chickpeas along with its water to the pan. Add also some more water if needed.
• Cook the gravy till it reaches needed consistency. Switch off the flame and add Garam Masala Powder. 
• Enjoy this mild spicy kadalai curry with Puttu, Aapam or Idiyappam of your choice. 

Tiffin Sambar

Tiffin sambar mainly differs from other sambars in the use of Tamarind and masala.  No tamarind should be added to this Tiffin sambar because sourness in tomatoes would be sufficient to give the desired taste.  The recipe follows.

Recipe For :2

Preparation Time : 20 minutes

Ingredients:

Toor Dal              - 1 cup
Big Onion            - 1
Tomato                - 1
Carrot                  - 1 (Medium Size)
DrumStick           - 1
Mustard Seeds     - 1/2 tsp
Urad Dal              - 1/2 tsp
Fenugreek Seeds  - 1/2 tsp
Green Chili          - 1
Curry Leaves       - few
Coriander Leaves - few
Turmeric Powder  - 1/4 tsp
Salt                        - As required
Asafoetida             - a pinch (Hing /Perungayam)
Oil                         - 1 tbsp

To Grind:

Tomato                 - 1
Dry Red Chili       - 2
Coriander Seeds   - 1/4 tsp (Malli)
Fried Gram           - 1/2 tsp (Pori Kadalai)
Grated Coconut    - 2 tbsp

Procedure:

• Cook well Toor Dal with a pinch of asafoetida, turmeric powder and a tsp of Gingely Oil.
• Chop Big onion Lengthwise. Slit Green Chili. Chop  carrot and drumstick into bigger size pieces. You can also use any other vegetables. Chop finely one tomato.
• Dry roast Dry red chili, Coriander seeds and grated Coconut. Grind it with another tomato and fried gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Fenugreek seeds to it.
• When they splutter add asafoetida. Add also chopped onions and curry leaves.
• When they turn translucent, add chopped vegetables.
• Saute it for some time and then add chopped tomatoes.
• Cover with a lid and cook it. When the vegetables are half done, add enough salt, turmeric powder and ground masala.
•  Saute till raw flavor goes off and after that add it to cooked dal. Add enough water and cook everything for a whistle.
• Garnish with coriander leaves and enjoy with Idli or Dosai of your choice.

Vegetable Kuruma For Aapam/ Idiyappam

This vegetable kuruma is prepared specially to have with Idiyappam/Aapam. This kuruma is prepared spicier to match Idiyappam/Kuruma. One of the best side dishes for Aapam/Idiyappam. The recipe follows..

Recipe For  : 2

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
Tomato                            - 1
Yogurt                              - 1/4 cup
Salt                                   - As required
Turmeric Powder            - 1/4 tsp
Chili Powder                    - 1 tsp
Coriander Powder           - 1 tsp
Garam Masala Powder   - 1/2 tsp
Kasuri Methi                     - 2 tsp (Dry Fenugreek Leaves)
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

Procedure:

• Chop all the vegetables into little bigger pieces. Chop finely Big onion and tomato.
• Cook Fresh peas. Grind everything under 'To Grind'.
• Heat oil in a cooker. Add whole Garam Masala. Whole Garam Masala includes cinnamon stick, bay leaf, cloves and star aniseed.
• After a second, add chopped onions.
• After they turn translucent, add chopped carrot, potato, french beans and Peas. 
• Saute them for a minute and then add chopped tomato.
• After tomato is cooked completely add masala, enough salt, turmeric powder , chili powder and coriander powder.
• Saute till raw flavor goes off and after that add yogurt and kasuri methi.
• 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 Idiyappam or Aapam

Till Ka Khatta

This dish is prepared specially to have with Kichadi. Spicy sesame seeds and Peanuts gravy makes it a perfect combo for kichadi.. The recipe follows..

Recipe For :2

Preparation Time : 10 minutes

Ingredients:

White Sesame Seeds   - 1/4 cup (Vellai Ellu)
Peanut                         - 1/4 cup
Tamarind                    - small lemon size ball
Big Onion                   - 1 (small)
Mustard Seeds            - 1/2 tsp
Cumin Seeds               - 1/2 tsp
Dry Red Chili              - 2
Ginger-Garlic paste     - 1 tsp
Curry Leaves               - few
Coriander Leaves         - few
Oil                                - 2 tsp

Procedure:

• Dry roast Sesame seeds and peanuts. Grind it by adding little water. Extract juice from tamarind. Chop Big onion lengthwise.
• Take a bowl. Add tamarind extract to it. Add also sesame seeds-peanuts paste and chopped raw onion to it.
• Heat oil in a pan. Add mustard seeds, cumin seeds and dry red chili to it. When they splutter add ginger- garlic paste to it. Saute till raw flavor goes off  and after that add coriander leaves and curry leaves to it.
• Saute and add it also to bowl. Add enough salt and mix everything. Till Ka Khatta is ready to enjoy with Kichadi.

Spicy Mushroom Gravy

Mushroom has no cholesterol or fat and has very less carbohydrates. The fiber and enzymes in mushroom help to lower cholesterol levels too. Mushrooms not only look like shields, it really acts as a shield and protect us from deadly diseases..

Today's recipe is an interesting and spicy gravy with Mushroom.. The recipe follows..

Recipe For : 2

Preparation Time: 30 minutes

Ingredients:

Mushroom                  - 200 gm
Whole Garam Masala - Each 2
Salt                              - As required
Turmeric Powder         - 1/4 tsp
Oil                                - 2 tbsp
Coriander Leaves         - few

Dry Roast And Grind:

Grated Coconut      - 3 tbsp
Coriander Seeds     - 1/2 tsp (Malli)
Dry Red Chili         - 3
Cumin Seeds           - 1/2 tsp (Seeragam)
Fennel Seeds           - 1/2 tsp (Sombu)
Black Pepper           - 6 to 8

To Saute in oil and Grind:

Big Onion                 - 2
Tomato                      - 2
Green Chili                - 2
Ginger-Garlic paste   - 1 tbsp

Procedure:

• You can use any type of Mushroom for this recipe, whereas i used Enoki Mushroom. If you are using Button Mushroom, chop it into bigger pieces. Chop finely Big Onion and tomato. Slit Green chilies. Dry roast and grind everything under ' Dry Roast And Grind' , adding little water.
• Heat oil in  a pan. Add chopped mushroom to it. Saute for some time, till it cooks and after that take it out in a bowl.
• Heat some more oil in the same pan. Add chopped onions and slit green chilies to it. After it turns translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off and after that add chopped tomatoes. Cover with a lid and cook till both onions and tomatoes are cooked well. Grind it to a smooth paste, after it has cooled down completely.
• Add some more oil to the pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, star aniseeds, cardamom  and bayleaf.
• Saute for a minute and then add ground onion-tomato paste.
• After 2 to 3 minutes, add ground masala. Add also salt and turmeric powder.
• Mix everything well. Add enough water and cook the gravy in medium flame for 10 more minutes and then switch off the flame. Garnish with coriander leaves and serve. The gravy tastes good with Rice and also with Roti..

Senai Kizhangu Pulisery (Elephant Yam Pulisery)

Today's recipe is Kerala special Pulisery. And when i first heard this name, i thought it must be something similar to tamilnadu style puli kuzhambu. but to  my surprise, it doesn't use tamarind at all.  I prepared this dish on the occasion of Onam.. Kerala style cooking was totally a new experience for me.. In almost all Kerala dishes, Vegetables are cooked in an open pan, ground masala is added to the cooked vegetables and at-last seasoning is done in coconut oil and added to the gravy..  The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Senai Kizhangu      - 200 gm (Elephant Yam)
Yogurt                    - 1/4 cup
Mustard Seeds        - 1/4 tsp
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Dry Red Chili          - 1
Curry Leaves           - few

Coconut Oil           - 1 tbsp

To Grind:

Grated Coconut       - 1/4 cup
Small Onion            - 4 to 6
Cumin Seeds           - 1/4 tsp
Tumeric Powder      - 1/4 tsp
Chili Powder            - 1 tsp

Procedure:

• Chop Senai kizhangu into big pieces. Grind everything under 'To Grind'.
• Take chopped senai kizhangu in a sauce pan. Add water enough to immerse it. Cook it with needed salt.  After its cooked add ground masala to the pan directly. 
• Cook it for five more minutes till the raw flavor of masala goes off.
• After that add yogurt and mix everything.
• Heat coconut oil in a pan. When its hot, add mustard seeds, fenugreek seeds, dry red chili and curry leaves.
• When they splutter, add it to senai kizhangu gravy.
• Mix everything together and switch off the flame. Tasty and Tangy pulisery is ready to serve. Enjoy it with hot steaming rice..

Mirchi Ka Salan

Mirchi Ka Salan is a special dish , prepared with Bajii chilies. It tastes so good with Chapathi, Roti and also with Briyani. Such aromatic and interesting recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Bajji Chilies                - 3
Big Onion                    - 1
Ginger- Garlic Paste    - 2 tsp
Yogurt                          - 1/4 cup
Tamarind                      - small lemon size ball
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1 tsp
Cumin Powder              - 1/2 tsp
Coriander Powder         - 1/2 tsp
Salt                                - As required
Mustard Seeds               - 1/4 tsp
Cumin Seeds                  - 1/4 tsp (Seeragam)
Fenugreek Seeds            - 1/4 tsp (Vendhayam)
Kalonji Seeds                 - 1/4 tsp (Karunjeeragam)
Dry Red Chili                 - 1
Curry Leaves                  - few
Jaggery                           - 1 tsp

Dry Roast And Grind:

Grated Coconut      - 3 tbsp
Peanut                     - 2 tsp
Sesame Seeds         - 2 tsp (Ellu)

Procedure:

• Wash chili. Cut chili into two and remove the seeds. Chop the chilies into big size pieces. Chop Big onion lengthwise. Dry roast and grind everything under ' To Dry roast and Grind' adding little water. Extract juice from tamarind. 
• Heat oil in a pan. Add chopped chilies to it. Saute for some time, till it is cooked and after that take it out in a bowl.
• Add some more oil to the pan. Add mustard seeds, cumin seeds, kalonji seeds, fenugreek seeds and dry red chili to it.
• When they splutter, add chopped onions and curry leaves.
• After the onions turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off, and after that add ground masala. Add also salt, turmeric powder, chili powder, cumin powder and coriander powder.
• After the raw flavor of masala powders go off, add yogurt.
• Mix everything well and add tamarind extract . Add enough water and cook the gravy in medium flame.
• When it boils, add sauteed chilies to the gravy.
• Cook the gravy in medium flame for some more time, till gravy thickens and it reaches needed consistency. Add jaggery and then switch off the flame.
• Enjoy with Briyani or Chapathi or roti..

Green Vegetable Kuruma

Today's recipe is healthy and tasty green vegetable kuruma. Vegetables are cooked in coriander, coconut and spices masala. One of the best side dishes for Chapathi/Roti. Over to the exciting recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Carrot                            - 1
Potato                            - 1
Fresh Peas                     - 1/4 cup
Butter Beans                  - 1/4 cup
Cauliflower florets        - 1/4 cup
Big Onion                      - 1
Curry Leaves                 - few
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 1/4 tsp
Garam Masala Powder   - 1/2 tsp
Whole Garam Masala     - Each 2
Oil                                   - 1 tbsp

To Grind:

Chopped Coconut       - 1/4 cup
Chopped Ginger          - 2 tsp
Chopped Garlic           - 2 tsp
Green Chili                  - 2
Fennel Seeds               - 1/4 tsp (Sombu)
Poppy Seeds                - 1/4 tsp (Khas-Khas)
Cashew Nuts               - 6 to 8
Coriander Leaves        - 2 handful

Procedure:

• Chop carrot, potato and cauliflower into medium size pieces. Chop Big onion lengthwise. Boil all the vegetables. Grind everything under ' To grind'.
• Heat oil in a pan. When its hot add whole Garam Masala to it. Whole garam masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions and curry leaves after a minute.
• After the onions turn translucent, add ground masala.
• Add enough salt, turmeric powder and chili powder. Saute till raw flavor goes off and after that add boiled vegetables along with its water. 
• Add water if needed and cook kuruma in medium flame till it reached needed consistency. Switch off the flame and add Garam Masala Powder.
• Enjoy your kuruma with Chapathi/Roti of your choice.

Capsicum Masala

Today's recipe is easy Capsicum masala which you can prepare within 10 minutes and its also a perfect healthy and tasty side dish for Chapathi/Roti. A small capsicum could provide up to three times more of the recommended daily need of vitamin C.

Why don't you try this exciting recipe with healthy capsicum?? The recipe follows..

Recipe For : 1

Preparation Time : 10 minutes

Ingredients:

Capsicum             - 1
Mustard Seeds     - 1/2 tsp
Curry Leaves       - few
Salt                       - As required
Oil                        - 1 tbsp

To Grind:

Chopped Coconut    - 2 tbsp
Dry red chili             - 2
Cumin Seeds            - 1/2 tsp

Procedure:

• Chop capsicum into little bigger pieces. Grind everything under ' To Grind'.
• Heat oil in a pan. Add mustard seeds to it. When they splutter add curry leaves.
• After a second add chopped capsicum.
• Cover with a lid and cook it. After the capsicum is half cooked, add ground masala and enough salt.
• Add also needed water and cook the gravy for five more minutes in low flame. Your Capsicum masala is ready by now. Enjoy with Chapathi/Roti.

Brinjal Masala

Consumption of Brinjal (Aubergine) reduces the risk of many life style related health conditions such as Diabetes, Obesity and Heart diseases. Today's recipe is spicy brinjal masala which you can enjoy with Chapathi/ Roti.  One of the best ways to include healthy brinjal in our diet in a tasty way. The recipe continues..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Brinjal                           - 4
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 2 tsp
Salt                               - As required
Turmeric Powder         - 1/4 tsp
Chili Powder                - 1/2 tsp
Coriander Powder        - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Whole Garam Masala   - Each 2
Oil                                 - 1 tbsp

Procedure:

• Chop finely Big onion and Tomato. I have used small green brinjals for the recipe. If you are using big brinjal, reduce the number to 2. Chop Brinjal into bigger pieces. 
• Heat oil in a pan. When the oil is hot, add Whole Garam Masala. Whole Garam Masala includes cloves, cinnamon stick, star aniseeds, green cardamom and bay leaf.
• Saute for a minute and then add chopped onions to it.
• Cover with a lid and saute till onions turn translucent.
• After that add Ginger- Garlic paste. Add chopped tomatoes as soon as the raw flavor of ginger-garlic paste goes off.
• Add also Salt, Turmeric powder, Chili powder and Coriander powder. Cook in a medium flame with a lid till both onions and tomatoes are blended together.
• After that add cut Brinjal to it. It will take around 10 -15 minutes for the brinjal to get cooked fully. Add Garam Masala Powder and switch off the flame after the brinjal is cooked well. 
• Enjoy your Brinjal Masala with Chapathi/Roti of your choice.

Methi Aloo (Fresh Fenugreek leaves- Potato Curry)

Fenugreek has properties similar to that of Cinnamon. It has the capability to control glucose metabolism. Hence it helps in preventing and controlling Type II diabetes.It also reduces Cholesterol and Triglyceride levels.

This recipe uses Vendaya Keerai (Fresh Fenugreek Leaves) and potatoes.. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water. This is the way we can remove the bitterness from it.

Here is the healthy and tasty Methi Aloo recipe..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Fenugreek Leaves                - 2 handful (Vendhaya Keerai)
Potato                                   - 2 (medium size)
Ginger - Garlic Paste           - 2 tsp
Yogurt                                  - 1/4 cup
Salt                                       - As required
Turmeric Powder                 - 1/4 tsp
Chili Powder                        - 1/2 tsp
Coriander Powder                - 1/2 tsp
Garam Masala Powder         - 1/4 tsp
Oil                                         - 2 tbsp

To Saute and Grind:

Big Onion           - 2
Green Chili         - 1
Tomato               - 2
Cashew Nuts      - 6 to 8 (Optional)
Fennel Seeds      - 1/2 tsp (Sombu)

Procedure:

• Steam or Boil Potatoes. Chop boiled potatoes into cubes. To remove bitterness from the keerai, we have to soak the leaves in sugar, salt and enough water for about 15 minutes. After 15 minutes drain excess water and fry it in oil.
• Chop Big onion and tomato finely. Slit Green chili.
• Heat oil in a pan. Add fennel seeds and cashew nuts to it.
• When they splutter add chopped onions and green chili.
• After the onions turn translucent, add chopped tomatoes .
• Cover with a lid and cook it until both onions and tomatoes are cooked completely. Switch off the flame and let it cool. After it has cooled down completely grind it. Now the masala is ready.
• Add some more oil to the same pan. Add Ginger-Garlic paste to it. Saute till the raw flavor goes off.
• After that add ground masala ,salt, Turmeric powder, Chili powder and coriander powder to it.
• Saute for 3 more minutes and then add yogurt and enough water to the curry.
• When it boils, simmer the curry and add fried fenugreek leaves and boiled potato to it.
• Add Garam Masala Powder in another 5 minutes and switch it off.
• Enjoy your healthy Aloo Methi.. 

Soya Chunks Gravy

I have already posted some recipes using Soya Chunks.  Today's recipe is Soya Chunks gravy which tastes divine with Pulkha Roti. Soya Chunks are cooked in onion- tomato paste and with spices powder. One of the simplest and tastiest gravies. Don't forget to give it a try.

The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

To Grind:

Fennel Seeds             - 1 tsp (Sombu)
Dry Red Chili            - 2
Cashew Nuts              - 4 to 6 (optional)

Big Onion                  - 2 (medium size)

Tomatoes                   - 2 (medium size)
Green Chili                - 1
Ginger- Garlic Paste  - 2tsp
Kasthuri Methi           - 2 tsp (Dry Fenugreek Leaves)

For the Gravy:

Soya Chunks                       - 1/2 cup
Whole Garam Masala         - Each 2
Salt                                      - As required
Turmeric Powder                - 1/4 tsp
Coriander Powder               - 1/2 tsp (Malli Thool)
Garam Masala powder        - 1/4 tsp
Oil                                        - 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 big in size, chop  it to two. If its small, use as such.
• Chop Big Onions and tomatoes finely. Slit Green Chili.
• Heat oil in a pan. Add Fennel seeds, Dry red chili and Cashew nuts  to it. When they splutter add chopped onions and slit green chili.
• After the onions turn translucent, add  Ginger- Garlic paste.
• Add chopped tomatoes after the raw flavor of Ginger-Garlic paste goes off.
• Cover with a lid and cook until both onions and tomatoes are cooked completely. 
• Switch off the flame and let it cool. Grind it after it  has cooled down completely.
• Heat oil in a cooker. when its hot add Whole Garam Masala.
• After a minute add ground onion-tomato paste.
• Add enough water, salt , turmeric powder and Coriander powder to it.
• Adjust the spices according to your taste. Add softened soya chunks also to the gravy and cook it for a whistle.
• When the pressure subsides,  open the cooker and add Garam Masala Powder the gravy. Mix it well.
• Your Soya Chunks gravy is ready now!! Enjoy with either Chapathi or Roti.

Salna For Briyani

Today's recipe is Salna which is specially prepared to have with Briyani..  This recipe uses basic ingredients which are easily available at home.  I have incorporated the recipe from SpiceIndiaOnline. Thanks for the recipe Mullai Madhavan!!
 Next time when you prepare Briyani, give a try to this Briyani Salna also !! .. The exciting recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

To Grind:

Small Onions         - 10
Chopped Ginger    - 1 tsp
Chopped Garlic     - 1 tsp
Green Chili            - 1
Dry Red Chili        - 1
Coriander Seeds     - 1/2 tsp (Malli)
Cumin Seeds          - 1/4 tsp (Seeragam)
Black Pepper          - 4 to 6
Fennel Seeds           - 1/4 tsp (Sombu)
Cinnamon Stick      - 1 (small piece) (Pattai)
Cloves                     - 2 (Krambu)
Green Cardamom    - 2 (Elakkai)
Star Aniseed            - 1 (Annasi Poo)

For The Gravy:

Tomato                    - 2 (small)
Chopped Coconut    - 2 tbsp

Bay Leaf                  - 1 (Brinji Leaf)

Curry Leaves           - few 

Kasthuri Methi        - 2 tsp (Dry Fenugreek Leaves)
Chili Powder           - 1/4 tsp
Turmeric Powder    - a pinch
Coriander Powder   - 1/2 tsp
Salt                          - As required

Procedure:

• Finely Chop tomatoes. Grind coconut to  a smooth paste. 
• Take a Mixer - Grinder. Grind dry red chili, coriander seeds, cumin seeds, fennel seeds, black pepper, cinnamon stick, cloves, cardamom and star aniseed for a while. After everything is broken into two, add small onions, ginger, garlic and green chili to it. Grind it coarsely. Now we have prepared a Masala with the things under 'To Grind'.
• Heat oil in a pan. Add Bay leaf, Kasthuri Methi and curry leaves.
• After a second, add ground masala to it.
• Add chopped tomatoes after the raw flavor of masala goes off.
• Cover with a lid and cook it.
• When tomatoes are 80% cooked add also salt, turmeric powder, chili powder and coriander powder. Adjust the spice according to your taste.
• Add enough water and cook the gravy in medium flame. After five minutes, add coconut paste.
• Switch off the flame, after the gravy reaches required consistency. Enjoy with Briyani !!

Mushroom Makhani Gravy

I was having a  pack of Button Mushroom at home. I Wanted to prepare something with it for the dinner. This was the first thing which came to my mind. This gravy is  much similar to Paneer Butter masala. Instead of paneer, we are using Button Mushroom for this recipe. One of the rich veg side dishes for Chapathi / Roti.. The recipe follows!!!

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:   

                                                           

Button Mushroom                                        - 250 gm

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)

Procedure:

1. Cut Button Mushroom into bigger pieces. Saute them in less oil and take it out.  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 mushroom and switch off the flame after five minutes. and serve it with chapathi or roti..

Spicy Chaana Masala

Here comes an interesting alternative to Channa Masala. Here in this recipe, onion, tomato , Ginger , Garlic and Green Chili are ground together and its cooked  along with spices powder. Finally boiled Chaana is added to the gravy.. This method of preparation makes the gravy much more spicier and tastier. Give this recipe a try once when you are about to prepare Channa Masala..  The recipe follows!!

Recipe For : 1

Preparation Time : 40 minutes

Ingredients:

Black Channa           - 1/4 cup  (Karupu Kondakadalai)
Turmeric Powder      - 1/4 tsp
Chili Powder             - 1/2 tsp
Coriander Powder     - 1/2 tsp
Amchur Powder        - 1/4 tsp (Dry Mango Powder, Can also use lemon instead)
Fennel Seeds             - 1/4 tsp  (Sombu)
Curry Leaves            - few
Salt                           - As required
Oil                            - 1 tbsp

To Grind:

Big Onion                 - 1
Tomato                     - 1
Chopped Ginger       - 2 tsp
Chopped Garlic        - 2 tsp
Green Chili               - 1

Procedure:

• Soak Channa overnight or for 8 hours. After that cook  Channa well/. Chop Big onion and tomato. Grind everything under ' To Grind'.
• Heat oil in a pan. Add fennel seeds to it. When they splutter add ground paste to it.
• Saute till raw flavor goes off. After that add salt, turmeric powder, chili powder, coriander powder to it.
• Add enough water. Cover with a lid and cook the gravy.
• When all the masalas are mixed up well and cooked, add cooked channa.
• Cook the gravy in low flame till it reaches the desired consistency.
• Switch off the flame and add Amchur Powder. You can also replace it with lemon juice.

Poori Potato Masala

The recipe today is Potato Masala which is prepared specially to have with Poori. This recipe uses coconut milk to reduce Heartburn, which is caused by deep frying poori in oil. I have already posted a Potato Masala for poori. This one varies from that of in using Coconut milk and Tomato. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Potato                   - 2 (medium size)

Big Onion             - 1 (big)

Tomato                 - 1 (big)

Chopped Coconut - 1/4 cup

Green Chili           - 3

Roasted Gram       - 2 tsp (Pori kadalai)

Salt                        - As required

Turmeric Powder  - 1/4 tsp

Mustard Seeds       - 1/2 tsp

Urad Dal                - 1/2 tsp

Channa Dal            - 1/2 tsp

Curry Leaves         - few

Procedure:

• Boil potatoes and smash them. Chop Big Onion lengthwise. Slit Green Chili. Finely chop tomato.  Extract coconut milk from coconut.  Powder Roasted Gram.
• Heat oil in a pan. Add mustard seeds, Urad dal and Channa dal. When they splutter add chopped onions, Green chili and curry leaves.
• After the onions turn translucent, add chopped tomatoes.
• Add salt and turmeric powder. Cover with a lid and cook it.
• When both onions and tomatoes are cooked, add smashed potato and mix everything well together.
• Add also coconut milk. Adjust the gravy thickness by adding water. Cook until the gravy reaches its consistency. Enjoy it with Poori..