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.

Broccoli Paratha

  Broccoli is such a healthy vegetable. It stands first in cancer prevention. Having Broccoli in our regular diet is very important. We can't find Broccoli frequently in India. You can use Cauliflower instead. Both has cancer prevention properties.

Any Broccoli haters there?? My kid is one among them. I should bribe him with Pappad or else he won't eat Broccoli. But he loves this Broccoli Paratha... Indeed he doesn't know that its Broccoli which is stuffed in. Try this delicious yet healthy Broccoli Paratha..

Here is the recipe..

Recipe For : 4 Parathas

Preparation Time : 20 minutes

Ingredients: 

Wheat Flour        -  1 cup

Salt                      - As required

Hot Water           - As required

Oil                       - As required

For Stuffing:

Broccoli Florets                 - 1/2 cup

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chili Powder                     - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves               - few

Procedure:

• Cut and place Broccoli florets in hot water for 10 minutes.Drain water and chop florets very fine. I Used vegetable chopper for it. You can also use knife
•  Heat oil in a pan.. When the oil is hot, add chopped florets..  Saute for 3-5 minutes and add in all the powders except garam masala powder.
• Saute it till the Broccoli gets cooked .. It will take another 5- 10 minutes.. Switch off the flame and add garam masala powder.Now the stuffing is ready..

• Add salt to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough.. Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside and throw some flour over the stuffing.This is done to avoid the stuffing from coming out.

• Close the stuffing and remove the excess dough.

• Shape the dough with hands so that dough completely covers the stuffing..Roll out the dough with the help of flour.

Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.. I didn't use anything..

Serve it with curd or pickle..

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. 

Onion Paratha

Onion Paratha

Another exciting paratha recipe.. Onion Paratha!!!

Ingredients: (Makes 4 Parathas)

Wheat Flour         -  1 cup

Salt                       - As required

Turmeric Powder  - 1/4 tsp 

Chilli Powder        - 2 tsp

Hot Water             - As required

Oil                         - As required

For Stuffing:

Chopped Big Onion         - 1

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves             - few

Procedure:

• Take a bowl. Mix everything under 'For Stuffing' . Keep it aside. We are ready with the stuffing.

• Add salt , turmeric and chilli powder to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough..

•  Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside and throw some flour over the stuffing.This is done to avoid the stuffing from coming out.

• Close the stuffing and remove the excess dough.

• Shape the dough with hands so that dough completely covers the stuffing and roll it with the help of flour.

• Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.
• Serve with either Veg Gravy or Non Veg Gravy.
• I served it with curd and Paneer Butter Masala

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.

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..

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..

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.

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.

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.

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.

Vegetable Paratha

Vegetable Paratha

We are advised to take three to four cups of vegetables everyday.. Half of our plate must be Fruits and Vegetables only.. Its very difficult to eat that much vegetables in the form of curries or Gravies..So try to include more vegetables in Breakfast and Dinner items.. Vegetable Paratha is one such high nutrition food.. Prepare the stuffing.. Roll it in dough..

Give it to  kids along with curd.. They will surely enjoy it.. Try this kids friendly nutritious Paratha!!

Ingredients: (Makes 4 Parathas)

Wheat Flour        -  1 cup

Salt                      - As required

Hot Water           - As required

Oil                       - As required

For Stuffing:

Grated Carrot                   - 1/4 cup

Grated Cabbage              - 1/4 cup

Chopped Big Onion         - 1

Ginger Garlic Paste         - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1/4 tsp

Chilli Powder                    - 1/2 tsp

Coriander Powder             - 1/2 tsp

Cumin Powder                  - 1/4 tsp

Garam Masala Powder     - 1/2 tsp

Corinader Leaves             - few

Procedure:

• Heat oil in a pan.. When the oil is hot, add chopped onions.. Once onions become translucent, add ginger garlic paste.
• Add grated carrots and cabbage.. Saute for 3-5 minutes and add in all the powders except garam masala powder.
• Saute it for another 5 minutes.. Switch off the flame and add garam masala powder.Now the stuffing is ready..

• Add salt to wheat flour. Add hot water in small instances and knead well.. Make balls out of the dough.. Roll out chapathi dough for 2 inch diameter with the help of flour..  Place the stuffing inside and throw some flour over the stuffing.This is done to avoid the stuffing from coming out.

• Close the stuffing and remove the excess dough.

• Shape the dough with hands so that dough completely covers the stuffing.

• Roll out the dough with the help of flour..

• Heat Dosa pan.. Place rolled out chapathi on the pan.. When its cooked on one side, turn it to other side.. If you wish add Ghee, Butter or oil.. I didn't use anything..

These parathas stay fresh and soft for a long time...

Enjoy with curd or pickle..

Don't eat with any other gravies, as you can't enjoy the original  taste..

Adjust the spice according to your taste..

Chettinadu Kozhi Milagu Varuval (Chettinadu Chicken Pepper Fry)

Today's recipe is double spicy, extra flavorful and super tasty Chettinadu Kozhi Milagu Varuval. It tastes good with almost everything. You can have it with plain rice or pulao or even with Chapathi/Roti. What ever the main dish is, this recipe will turn it to a ultimate hit.. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination time for chicken

Ingredients:

Chicken                      - 1/2 kg
Big Onion                   - 2
Tomato                       - 2
Ginger - Garlic paste  - 1 tbsp
Salt                              - As required
Turmeric Powder        - 1/4 tsp
Coriander Powder       - 2 tsp
Pepper Powder            - 2 tsp
Whole Garam Masala  - Each 2
Lemon                          - 1/2
Curry Leaves                - few
Oil                                 - 2 tbsp

For Chicken Marination:

Ginger- Garlic paste     - 1 tbsp
Salt                                - As required
Turmeric Powder          - 1/4 tsp
Chili Powder                 - 1 tsp

Procedure:

• Wash chicken and marinate with  the ingredients under ' For Chicken Marination' for about an hour. Chop finely Big onion and tomato.
• Heat oil in a pan. Add whole garam masala to it. Whole garam masala includes cinnamon stick, cloves, star aniseeds and green cardamom.
• After a minute 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 chopped tomatoes.
• Add also salt and turmeric powder. Cover with a lid and cook till both onions and tomatoes are cooked well.
• Add marinated chicken after that. Add also coriander powder and pepper powder.
• Cover with a lid and cook in medium flame. You can see chicken oozing out water. saute in between and cook until chicken is cooked completely.
• Add lemon juice and switch off the flame. Enjoy your Chettinadu Kozhi Milagu Varuval with either rice or with chapathi/roti.