Kadappa

This is the recipe which i learnt from one of my dear friends. This is how she makes this awesome gravy which goes well with Dosai, Chapathi / Roti. One of the simplest and easiest side dish gravies that also stay light on stomach. The recipe follows.. 

Recipe For : 2

Preparation Time : 15 minutes

Ingredients:

Moong Dal                   - 1/2 cup (Pasi Parupu)
Big Onion                    - 1
Tomato                         - 1
Chopped Coconut        - 3 tbsp
Green Chili                   - 1
Chopped Ginger           - 1 tsp
Chopped Garlic            - 1 tsp
Whole Garam Masala  - Each 1
Salt                               - As required
Turmeric Powder          - 1/4 tsp
Curry Leaves                - few
Oil                                 - 2 tbsp

Procedure:

• Chop finely Big onion, tomato. Slit Green Chili. Grind coconut to a fine paste adding little water.
• Take a cooker. Add washed moong dal, slit green chili, chopped onion, tomato, ginger and garlic to it. Add enough water , turmeric powder and cook everything together. I used to cook in high flame for 5 continuous whistles. 
• Heat oil in a pan. Add Whole Garam Masala such as Cinnamon stick, Cloves , Star Aniseeds and also Curry leaves.
• Saute for a minute and then add cooked dal mixture. Add ground coconut paste and enough salt.
• Mix everything well and switch it off when the gravy starts to boil. Your Kadappa is ready to enjoy with Idli , Dosai , Chapathi / Roti.

Green Mushroom Kuruma

Mushrooms which help to reduce cholesterol levels and which is  rich in proteins, amino-acids and antibiotics is cooked in a healthy Coriander leaves masala and hence this gravy helps to kick start your day. Enjoy it with Chapathi / Roti of your choice. The recipe follows.. 

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Button Mushroom        - 6 to 8
Big Onion                     - 1
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                                   - 2 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 / Perunjeeragam)
Poppy Seeds                   - 1/4 tsp (Khas - Khas)
Cashew Nuts                  - 6 to 8 (optional)
Coriander Leaves           - 2 handful

Procedure:

• Wash and chop Mushroom into four. Chop Big onion lengthwise. Grind everything under ' To Grind'.
• Heat oil in a pan. When its hot, add Whole Garam Masala. Whole Garam Masala includes cinnamon stick, cloves, cardamom, star aniseeds etc.
• Add chopped onions after a minute,
• After the onions turn translucent, add ground masala.
• Add salt, turmeric powder and chili powder. Saute till raw flavor goes off,and then add chopped mushroom.
• Cover with a lid and cook kuruma in medium flame till mushroom is cooked well. No need to add water as mushroom loses its own water.
• Switch off the flame and add Garam Masala Powder. Serve it with Chapathi / Roti of your choice.

100 Breakfast Recipes

Yes BusyAtIndianKitchen now has 100 exciting Breakfast Recipes.. 24 Dosai recipes, 17 Chapathi/Paratha/Roti recipes, 10 Idli recipes, 8 Paniyaram recipes, 9 Idiyappam/ Noodles recipes, 6 Uppuma recipes , Bread recipes, Dhokla, aapam, Pasta, Poha, Fried noodles, Baugette and much more. 

I have put a great effort in collating all the Breakfast recipes under a single roof for your convenience. Bookmark this link for wonderful Breakfast ideas. Just click each picture to get the recipe.  Happy Cooking!!!

17 Roti / Paratha / Chapathi Recipes:

24 Dosai / Adai / Uthapam Recipes

10 Idli Recipes

8 Paniyaram Recipes

9 Idiyappam and Noodles Recipes

6 Uppuma Recipes

4 Bread Toast Recipes

Sakkarai Pongal (Sweet Pongal)

Venpongal

Whole Fibre And Protein Poori

Mushroom And Vegetable Baugette Roll

Indian Style Tomato Pasta

Indian Style Soya Chunks Keema Pasta

Ramzan Special Nonbu Kanji

Tofu Mee Goreng (Tofu Fried Noodles)

Keppai Koozh (Ragi Porridge)

Aapam

Karuppatti Aapam

Sooji Dhokla (Rava Dhokla)

Kaaman Dhokla

Masala Poha

Puli Aval(Tamarind Poha)

Puttu:

For Breakfast recipes with Egg and Chicken please click here.

Roti / Paratha / Chapathi Recipes

This post has 17 Roti / Paratha / Chapathi recipes which will be very much helpful for you.Just Click on each picture to get the recipe 

Pulkha Roti

Rumali Roti

Malai Roti

Oats Roti

Keppai  Roti

Whole Wheat Naan

Virudhunagar Parotta With Whole Wheat Flour

Gobi Paratha (Cauliflower Paratha)

Mooli Paratha (Radish Paratha or Mullangi Paratha)

Onion Paratha

Vegetable Paratha

Aloo Paratha

Broccoli Paratha

Chapathi 

Chili Chapathi 

Kaara Chapathi

Mushroom And Vegetable Kati Roll

Chettinadu Kozhi Varuval

This tasty Chettinadu Kozhi Varuval can be prepared with very less oil. Chicken is marinated first with a spicy masala and then its cooked in medium flame in its own water. One of the best chicken recipes that goes well with both rice and chapathi/Roti.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken with bones         - 250 gm
Salt                                   - As required
Turmeric Powder             - 1/4 tsp
Lemon                              - 1/2
Rice Flour                         - 2 tbsp
Curry Leaves                    - few
Oil                                     - 3 tbsp

To Grind:

Big Onion                - 2
Chopped Ginger      - 2 tsp
Chopped Garlic       - 2 tsp
Green Chili              - 2
Dry Red Chili          - 2

Procedure:

• Wash chicken well. Grind everything under ' To Grind' adding little water. Extract juice from lemon. Crush curry leaves. 
•  Take a bowl. Add chicken, ground masala, salt, turmeric powder, lemon juice, curry leaves and rice flour to it. Mix everything well. Set it aside for an hour or two. You can also keep marinated chicken in fridge for better absorption of masala.
• Heat oil in a heavy bottomed pan. When its hot, add marinated chicken to it. Cover with a lid and cook in medium flame till chicken is cooked completely. Keep on stirring in between to prevent chicken from getting burnt. No need to add water as chicken will ooze out its own water. 
• Enjoy your Chettinadu Kozhi Varuval with Chapathi/Roti. It also tastes so good with plain rice.

Fresh Peas Masala

Today's recipe is exciting, easy to make Fresh peas masala, which is one of the best side dishes for Chapathi/Roti. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Fresh Peas                    - 1/2 cup
Big Onion                     - 1
Tomato                         - 1
Ginger-Garlic paste      - 1 tbsp
Salt                                - As required
Turmeric powder          - 1/4 tsp
Chili Powder                 - 1/2 tsp
Coriander Powder         - 1/2 tsp
Garam Masala Powder  - 1/2 tsp
Coriander Leaves           - few
Oil                                   - 2 tbsp

To Dry roast and Powder:

Cumin Seeds  - 1/4 tsp (Seeragam)
Fennel Seeds  - 1/4 tsp (Sombu)
Black Pepper  - 6  to 8

Procedure:

• Boil fresh peas. Chop finely Big onion and tomato. Dry roast and powder everything under ' to Dry roast and Powder'.
• Heat oil in a pan. Add chopped onions to it.
• After they turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off and then add chopped tomatoes. Cover with a lid and cook till both onions and tomatoes are cooked together well.
• Now add boiled peas, enough salt, turmeric powder, chili powder, coriander powder and ground powder to the pan. Add little water and cook the gravy in medium flame till it reaches needed consistency.
• Switch off the flame and add Garam Masala powder. Your exciting Peas masala is ready to serve with Chapathi / Roti.

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.

Chicken Kolhapuri

Here is the recipe for super tempting, hot and spicy Kohlapuri Chicken gravy which tastes awesome with Rice or Chapathi or Roti. Here you go!!

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

Chicken                        - 1/2 kg
Big Onion                     - 2
Ginger-Garlic paste      - 1 tbsp
Cumin Seeds                 - 1/2 tsp (Seeragam)
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Coriander Leaves          - few
Curry Leaves                 - few
Oil                                  - 2 tbsp

Dry Roast And Powder:

Dry Red Chili          - 4
Fennel Seeds            - 1/2 tsp (Sombu/Perunjeeragam)
Whole Black Pepper - 8 to 10
Poppy Seeds              - 1/2 tsp (Khasa Khasa)
Sesame Seeds            - 1/2 tsp (Ellu)
Grated Coconut         - 1/4 cup
Cloves                        - 2
Nutmeg                      - 1
Mace                          - 1
Green Cardamom      - 2

Procedure:

• Wash well chicken. Chop finely Big onion. Dry roast and powder everything under ' To Dry Roast And Powder'.
• Heat oil in  a pan. Add cumin seeds to it. When they splutter add chopped onions to it. 
• After they turn translucent, add Ginger- Garlic paste to it.
• Saute till raw flavor goes off and after that add washed chicken pieces to the pan.
• Add  enough salt and turmeric powder to the pan. Cover with a lid and cook it. 
• You will see chicken slowly oozing out water. Now add 1 cup of water. When chicken is half cooked, add ground powder.
• Cook in a medium flame, till chicken is cooked completely. Adjust the gravy consistency according to your requirement. Enjoy your chicken kolhapuri with Rice, Chapathi/Roti of your choice.

Special Onion-Garlic Chicken Gravy

Today's recipe is also from my dear neighbor. She used to make this gravy with Nei Choru (Ghee Rice) and my kid is a great fan of this combo. Her way of cooking will be entirely different and hence its taste too.. The recipe follows..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken Leg Piece        - 2
Ginger-Garlic Paste       - 2 tsp
Whole Garam Masala    - Each 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Coriander Powder          - 2 tsp
Oil                                  - 2 tbsp

To Dry Roast And Powder:

Cumin Seeds      - 1/2 tsp (Seeragam)
Fennel Seeds      - 1/2 tsp (Perunseeragam / Sombu)

To Grind to a paste (1):

Big Onion                      - 2 (medium size)
Garlic Pods                    - 4

To Grind to a paste(2):

Grated Coconut   - 1/4 cup

Procedure:

• Dry Roast and Powder cumin seeds and fennel seeds. Grind Big onion and garlic together. Grind coconut to a fine paste adding little water.
• Heat oil in a cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and bay leaf.
• Saute for a minute and then add Ginger- Garlic paste.
• Saute till raw flavor goes off and after that add onion+garlic paste to it. After the raw flavor goes off, add washed chicken to it. I have used Chicken leg piece, where as you can use any part of chicken.
• Add salt, turmeric powder, chili powder , coriander powder. Add also roasted and ground cumin seeds and fennel seeds powder. Mix everything well together.
• Add enough water and close the cooker. Cook it in high flame for 1 whistle and after that cook it in low flame for 10 more minutes.
• After the pressure subsides, add ground coconut paste to the gravy and cook the gravy for five more minutes.
• Your delicious chicken gravy is ready. It goes well with Nei Choru (Ghee Rice) and as well as with Chapathi/ Roti.