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.

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.

Harya Chicken Masala

One of my good friends and neighbor's mom visited her last month. We had a great time during her visit. When ever she cooked something special, she used to send it in a big box for us too.. Really enjoyed her love and care.

She also gave me a handful of wonderful recipes.. I will be posting all her recipes in coming days. One such recipe is Harya Masala which means Green masala or pachai masala because of its color. She gave this recipe for mutton, whereas i prepared chicken gravy with that..

Thank you for the recipe amma!! Here is her first recipe..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken                     - 250 gm
Salt                            - As required
Oil                             - 2 tbsp

To Grind:

Tomato                      - 2
Chopped Ginger        - 2 tsp
Chopped Garlic         - 2 tsp
Green Chili                - 4 to 6
Black Pepper             - 8 to 10
Coriander Leaves      - 2 handful

Procedure:

• Wash well chicken. Make sure chicken is with bones and also in medium size.
• Grind everything under ' To Grind' coarsely.
• Heat oil in a cooker. Add washed chicken to it. Saute for 2 minutes and then add ground masala.
• Saute till raw flavor goes off. After that add salt and turmeric powder to it. Add also enough water to it. Cook it for a whistle and after that reduce the flame to low and cook it for 10 more minutes.
• After the pressure subsides, transfer the gravy to a pan. Cook it in a low flame until the gravy thickens.
• Enjoy Harya 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.

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.. 

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.

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. 

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..

Chicken Tikka Masala

Today's recipe is Restaurant style Chicken Tikka Masala!! It involves only two steps.  Preparing Chicken Tikka and another step is preparing a gravy and adding Tikkas to  the it. You  can also have Chicken Tikka as Appetizer. Here is the link for preparing Chicken Tikka...

                                          How to prepare Chicken Tikka??

You can prepare this tikka even on stove top. So don't ever hesitate to prepare it.  Enjoy this Chicken Tikka Masala... Here is the recipe..

Ingredients:

For Grinding:

Medium Size Tomatoes                               - 2

Cashew nuts                                                - 5

For Gravy:                                                              

Chicken Tikka                                              - 200 gm

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Green Chilli                                                  - 1

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

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. Prepare Chicken Tikka using the link How to Prepare Chicken Tikka??. Chop onions and tomato. Grind Tomato and Cashew nuts to a smooth paste.
2. Add oil+butter to  a pan. To that add Cumin seeds, chopped onions, green chilli. When they are translucent add ground tomato paste.
3. When both onions and tomatoes are cooked, add salt, chilli powder, coriander powder,  and kasthuri methi. Cover with a lid and cook the gravy well.
4.  Add some water if needed. Add sugar and ketchup. Ketchup is used for the color. Add fresh cream. After adding fresh  cream, gravy will get thick a little. Add water accordingly. Then add Garam Masala.. 
5. Add Tikkas and after five minutes  switch off the flame and serve it with chapathi or roti..
6.  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.
7.  Enjoy your Chicken Tikka Masala!!

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.