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.

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.

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..

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.

Spicy Chicken Curry

Today's recipe is Spicy Chicken Curry, which goes very well with Chapathi, Roti and Paratha.. Best curry to try on.. Its a no fail curry.. The recipe follows..

Recipe For : 2

Preparation Time : 30 minutes

Ingredients:

Chicken with Bone         - 1/2 kg
Big Onion                       - 2
Green Chili                     - 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Curry Leaves                 - few
Oil                                  - 2 tbsp

To Roast And Grind:

Dry Red Chili           - 4
Coriander Seeds        - 1/2 tsp (malli)
Black Pepper             - 6 to 8 (milagu)
Cinnamon Stick         - 1 (pattai)
Cloves                        - 2 (Krambu)
Cardamom                 - 2 (Yelakkai)

Procedure:

• Wash well chicken. Finely chop Big Onion and Green Chili. Roast in oil and grind everything under ' To Roast And Grind'.
• Cook chicken with about 2 tbsp of chopped onion, salt , turmeric powder and enough water for 5 whistles.
• Heat oil in a pan. Add remaining chopped onions, green chili and curry leaves.
• After the onions turn translucent, add cooked chicken along with its water to the pan.
• Add also ground masala. Give everything a full stir and simmer the curry. 
• Switch off the flame, when the gravy thickens. Enjoy your spicy curry!!

Vellai Pattani Kuruma (Dry White Peas Kuruma)

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

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

Recipe For : 2

Preparation Time : 30 minutes + Time for soaking

Ingredients:

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

To Grind:

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

Procedure:

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

Baby Corn Butter Masala

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

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

Recipe For : 2

Preparation Time : 40 minutes

Ingredients:

For Grinding:

Cumin Seeds                                               - 1 tsp

Big Onion                                                     - 2

Medium Size Tomatoes                               - 3

Green Chilli                                                  - 1

Ginger-Garlic paste                                     - 1 tbsp

Cashew nuts                                                - 5

Salt                                                               - As required

Red Chilli Powder                                         - 2 tsp

Coriander Powder                                        - 2 tsp

Kasthuri Methi ( Dried Fenugreek Leaves)   - 2 tsp

Oil                                                                 - As required

For Gravy:   

                                                           

Baby Corn                                                    - 8 to 10

Butter                                                           - 2 tbsp

Oil                                                                - 1 tbsp

Garam Masala Powder                                - 1 tsp

Sugar                                                           - 1/2 tsp

Tomato Ketchup                                           - 2 tsp

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

For Baby Corn Marination:

Salt                        - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Cumin Powder       - 1/2 tsp

Coriander Powder  - 1/2 tsp

Procedure:

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

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!!!

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.

Keppai Roti (Ragi Roti)

Keppai Roti (Ragi Roti)

Keppai Roti is one of the very healthy breakfast recipes. It can be prepared in less than 15 minutes. Its a natural source of Calcium supplement thus it increases Bone strength. To make it nutritionally high, i have also added vegetables. 

Here is the wholesome healthy, filling Breakfast..

 

Makes   : 5 Rotis

Preparation Time : 15 minutes

Ingredients:

Ragi Flour                   - 1 cup

Grated Carrot              - a handful

Grated Cabbage          - a handful

Big Onion                   - 1 (small)

Green Chili                 - 1

Curry Leaves              - few

Salt                              - As required

Oil                               - for Rotis

Procedure:

• Chop Big onion, Green chili and curry leaves finely.
• Take a bowl. Add flour, vegetables, onion, curry leaves and salt to it.
• Add water in small instances and start kneading the dough. The dough should be of Chapathi dough consistency.
• Take a plastic sheet and grease it with oil. Grease your hands as well. Take a lemon size dough and place it on  a sheet. Tap it well with your hands.
• Greasing the sheets with oil is must. since it helps with easy transfer of roti to dosa pan. 
• And the roti should be very thin or else roti will be very hard to eat.
• Heat Dosa pan. Transfer rotis from sheet to the pan. Heat in high flame.
• When its done on one side, flip to other side and cook well on both sides. Add little oil.
• Serve it hot when roti is fully cooked. From my personal experience it tastes good with Moong Dal Sambar.

Chettinadu Mushroom And Peas Gravy

Chettinadu Mushroom And Peas Gravy

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

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

Here is the recipe..

Ingredients: (Recipe For 2)

Mushroom                      - 250gm

Green peas                     - 1/4 cup

Big Onion                       - 2

Tomatoes                        - 2

Salt                                 - As required

Turmeric Powder           - a pinch

Chili Powder                  - 1/2 tsp

Pepper                            - 6 to 8

Curry Leaves                 - few

Oil                                  - As required

To Grind:

Chopped Ginger          - 1 tsp

Chopped Garlic           - 1 tsp

Cashew Nuts               - 5

Poppy Seeds                - 1/4 tsp

To Roast:

Cinnamon Stick            - 1

Cloves                           - 2

Green Cardamom         - 2

Coriander Seeds           - 1 tsp

Cumin Seeds                - 1/2 tsp

Fennel Seeds                - 1/2 tsp

Red Chili                      - 1

Chopped Coconut        - 1 tbsp

Procedure:

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

Aloo -Mint Gravy (Potato-Mint Gravy)

Aloo -Mint Gravy (Potato-Mint Gravy)

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

Here is the healthy , kids friendly recipe..

Ingredients: (Recipe For 1)

To Grind :

Mint Leaves              - 1 handful

Green Chilli              - 2

Curry Leaves            - few

Chopped Coconut    - 2 tbsp

Poppy Seeds            - 1/2 tsp

Chopped Ginger       - 2 tsp

Chopped Garlic         - 2 tsp 

For Gravy:

Potato                             - 1

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

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

Soya Chunks Chukka

Soya Chunks Chukka

Soya Chunks is really a boon to Vegetarians.. You can prepare rich recipes in a jiffy using soya chunks.. Following is a tasty and exciting recipe with Soya Chunks.. This recipe goes well with Chapathi / Roti..  Perfect for Weekend Breakfast!!!

Here you go..

Ingredients: (Recipe For 2)

Soya Chunks                  - 10 to 15

Small Onions                 - 10

Salt                                 - As required

Turmeric Powder           - 1/4 tsp

Chilli Powder                 - 1 tsp

Cumin Powder               - 1/2 tsp

Coriander Powder          - 1 tsp

Garam Masala Powder   - 1/2 tsp

Dry Red Chilli                - 1

Oil                                  - As required

Coriander Leaves           - For Garnishing

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.
• Add soya chunks, chopped onions, salt, turmeric powder and little water to cooker and cook for a whistle.
• Heat oil in  a pan. Add Dry Red chilli, after a second add cooked soya chunks to the pan.
• Add all the powders except Garam Masal Powder and salt.
• Cook in medium flame, till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with Coriander Leaves and Serve.
• You can also add whole Garam Masala along with Red Chilli in the beginning.
• Enjoy with Chapathi/Roti..

Malvani Chicken (Konkani Style Chicken)

Malvani Chicken (Konkani Style Chicken)

Thinking of preparing Chicken Gravy?? Why don't you give a try to this Konkani style,  Malvani Chicken Gravy??

Here is the Western Coastal side chicken recipe!!!  Chicken cooked in, coconut paste and in spices.  Though, it involves little more steps, for preparing this chicken, its worth it.. Just follow the recipe.. You will get an extra-ordinary chicken gravy for rice..

Ingredients: (Recipe For 2)

To Grind (1) :

Red Chilli             - 1

Coriander Seeds   - 1/2 tsp

Whole Pepper       - 1/2 tsp

Cinnamon Stick    - 1

Big Onions            - 2

Grated Coconut     - 2 tbsp

To Grind(2): 

Chopped Ginger    - 2 tsp

Chopped Garlic     - 2 tsp

Green Chilli           - 1

For the Gravy:

Chicken (With Bones)      - 250gm

Malvani Masala Powder   - 1 tbsp

Turmeric Powder              - 1/4 tsp

Garam Masala Powder      - 1/2 tsp

Salt                                     - As required

Grated Coconut                  - 3 tbsp

Oil                                      - As required

Procedure:

Procedure For 'To Grind ( 1)':

• Chop Big onions. Grind grated coconut to a smooth paste, adding little water.
• Heat oil in a pan. Add red chilli, coriander seeds, pepper, and cinnamon sticks to it.
• Saute it for some time, and then add chopped onions.
• When onions are translucent, add coconut paste.
• Saute for some time. Let the mixture cool, and grind it.

Procedure For 'To Grind ( 2)':

• Grind giner , garlic and green chilli

Procedure For The Gravy:

• Heat oil in a pan. Add 'To Grind (2)' i.e, Ginger, Garlic and green chilli paste.
• After the raw flavor goes off, add 'To Grind(1)'. 
• Add also Turmeric powder and .Malvani Masla Powder.
• When the masala is cooked little, add chicken and enough salt.
• Add water needed for the gravy and close the pan with a lid.
• Cook until chicken is completely cooked. Keep on stirring in between. Switch off the flame and add Garam Masala Powder.
• Dry roast grated coconut in another pan. The coconut should completely change the color to Brown. And also sprinkle the browned coconut in the gravy,  
• Serve the yummy Malvani Chicken With Rice, Chapathi or Roti.. From my personal experience, it tastes so good with rice.

Brinjal And Capsicum Curry

Brinjal And Capsicum Curry

Brinjal is a very much healthy vegetable, which controls Diabetes and gives protection from  Cardio-Vascular diseases.  My husband is such a hater of Brinjal, that whenever i cook brinjal, he will carefully avoid Brinjal, insisting of the allergy he had during his school days.  Though he eats other foods which are advised by doctor not to eat for that allergy, he will never touch this heavenly vegetable.  Once i prepared this recipe. He tasted the curry, even without my insistence and to my surprise he liked it.. Adding capsicum gives crunchiness to the curry..  Best recipe for those, who don't like brinjal.. Give this recipe a try.. You will surely love it..

Ingredients: (Recipe For 2)

Brinjal                        - 2

Green Capsicum        - 1/2

Yellow Capsicum      - 1/2

Big Onion                  - 2

Tomato                      - 2

Ginger-Garlic Paste   - 1 tbsp

Cumin Seeds              - 1/2 tsp

Turmeric Powder       - 1/4 tsp

Sambar Powder          - 1 tsp

Garam Masala            - 1/2 tsp

Salt                             - As required

Oil                              - As required

Coriander Leaves       - For Garnishing

Procedure:

• Chop Brinjal and capsicum into little bigger pieces. Chop onion and tomato finely.
• Heat oil in a pan. Add cumin seeds to the hot oil. 
• Add chopped onion after cumin seeds sizzle. 
• When onions are translucent, add Ginger-garlic paste and saute well.
• Add chopped Brinjal, after the raw flavor of ginger-garlic paste goes off. Cover the pan with a lid and cook well.
• When brinjal is half cooked, add chopped capsicum.
• Cook in a medium flame for some time. and then add chopped tomatoes.
• Add also salt, turmeric powder and sambar powder.
• Saute until all the vegetables are cooked completely. Add Garam Masala powder and switch off the flame. Garnish with coriander leaves and serve the curry.
• It tastes so good with Chapathi/Roti. Adjust the spice according to your taste. You can also prepare this curry with Green Capsicum alone.

Coriander Chicken

Coriander Chicken

Here is another awesome, flavorful and exciting recipe with Chicken.. Those who love chicken Briyani, will love this gravy for sure. It just tastes like the Briyani gravy which we prepare to mix with Rice. You can prepare this gravy in just 15 minutes.. 

Here its that simple, yet fantastic recipe...

Ingredients:

To Grind (1):

Coriander             - 2 handsful

Green Chilli         - 3

Curry Leaves       - few

To Grind (2):

Chopped Coconut       - 2 tbsp

Poppy Seeds               - 1/2 tsp

For Gravy:

Chicken                          - 200 gm (Chopped into medium size pieces)

Cumin Seeds                  - 1/2 tsp

Coriander Seeds             - 1/2 tsp  (Malli)

Ginger-Garlic Paste        -  1 tbsp

Salt                                  - As required

Turmeric Powder            - 1/4 tsp

Curd                                - 2 tbsp

Oil                                   - As required

Procedure:

• Grind everything under 'To Grind 1' and 'To Grind 2' separately.
• Coarsely Grind Coriander Seeds.
• Heat oil in  a cooker. When the oil is hot, add cumin seeds. When they crackle, add crushed coriander seeds.
• After some time, add Ginger-Garlic paste. Saute them well..
• Add 'To Grind(2)' Masala and Turmeric powder.
• Mix both well.. After 2-3 minutes add 'To Grind(1)' Masala .
• Saute well till the raw flavor of the coriander goes off.
• Add  chicken and enough salt. Mix everything well.
• Add curd and enough water. Close the cooker lid and cook it till the chicken is cooked.
• Serve it with Roti or Chapathi.
• I Served it with Pulkha Roti.

Kadai Mushroom

Kadai Mushroom

Another interesting, tasty recipe with mushrooms. Kadai Mushroom, which literally means mushroom cooked in  a pan. Its a very much flavorful recipe, which is because of roasted and ground spices..

Here goes that aromatic recipe..

Ingredients: (Recipe for 2)

For the Gravy:

Mushrooms                               - 200 gm

Big Onions                                - 2 (medium size)

Ginger-Garlic Paste                   - 1 tbsp

Capsicum                                   - 1 (small)

Salt                                             - As required

Turmeric Powder                       - 1/4 tsp

Dried Kasthuri Methi Leaves     - 2 tbsp      

Garam Masala Powder               -  1 tsp

Oil                                               - As required

To Roast And Grind:          

Coriander Seeds          - 1 tsp    (Malli)

Cumin Seeds               - 1 tsp    (Seeragam)

Red Chillies                - 2

Cardamom                  - 2          (Yelakkai)

Cloves                         - 2          (Krambu)

Cinnamon Stick          - 1          (Pattai)

Pepper                         - 1 tsp       

To Grind:

Tomatoes         - 2 (medium size)

Procedure:

• Roast and Grind everything under 'To Roast and Grind'.
• Grind tomatoes separately.
• I used white beech mushroom, which is available here. you can use any mushroom. Since its a white beech mushroom, i simply separated it and used it. If you are using Button mushroom, chop them into little bigger pieces.

• Chop Capsicum also to bigger pieces. Chop finely big onions.
• Heat oil in a pan. Add mushrooms to it. Saute till the mushroom is cooked and after that take it out.
• Add some oil to the pan. When the oil is hot, add chopped onions to it. When they are translucent, add Ginger-Garlic paste. 
• After a second, add ground tomatoes.
• When the tomato puree is cooked,  add chopped capsicum.
• Saute for some time, and then add ground masala, enough salt, turmeric powder and water.
• When the gravy is half done, add sauteed mushrooms. Mix it well.
• Take dried kasthuri Methi leaves between your palms. Crush  it and add to the gravy.
• Cook the gravy in low flame, till everything gets blended well. Switch of the flame and add Garam Masala Powder to the gravy.
• Garnish with coriander leaves and serve.
• Enjoy with chapathi or roti of your choice.