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..

Birthday Celebration

Its a special day for us; our kid turned five today. We hosted a small party at home to celebrate his birthday. We invited around 20 of our friends and their kids. Really felt happy to cook for my beloved friends. Today's post is all about the party menu and the best part is all the recipes are already in blog.. Check it out!!

White Forest Cake  - I had given recipe for 1 cup of flour whereas i prepared with 4 cups of flour.

Pulkha Roti        - Want to know how to prepare soft chapathi?? Click the link.. These rotis stayed very soft throughout the party

Navarathna Kuruma       -  Very healthy and best  vegetarian side dish for chapathi/ Roti

Mee Goreng        - This is Malaysian style  noodles.  It literally means fried noodles. One of the easiest and tastiest noodles.

Vegetable Dum Briyani   -  Vegetables are cooked with spices and masala. Rice is cooked separately. Then both are put 'Dum' together. I served it with Onion Raita

Malligai Poo Idli          - This Idli was the Show stopper. Everyone appreciated the softness of this Idli.. It was really soft.. Most of them asked for the recipe and tried it too.

Varuthu Aracha Sambar     - Very much flavorful sambar which is prepared with freshly roasted and ground spices.

Coconut Chutney       - Chutney prepared with coconut and fried gram

Curd Rice            - A trick for preparing curd rice. Add lot of milk and just few drops of curd.

Ice cream with Fruit Salad  - I added cut fruits like apple, banana, grapes and pineapple to homemade Icecream

P.S : Write back to me for party menu ideas!!

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!!!

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.

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.

Pepper Chicken

Pepper Chicken

Its one of the tastiest chicken gravies.. When you cook pepper chicken at home, you can feel the nice aroma surrounding you for the whole day.. Recipe needs just basic ingredients, but the taste is amazing... Its a versatile gravy.. Goes well with Chapathi, Roti, Pulkha and even Rice.

Just make the gravy very thick to be used as the best side-dish for Fried Rice..

The recipe follows!!

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:

Chicken                         - 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 cut chicken into medium size pieces.
• Chop finely onions and tomatoes.. 
• Dry roast everything under 'for masala' . Cool it and grind it with water.
• Heat oil in cooker.. Add whole garam masala.. After a minute add onions..
• Saute till it become translucent .. After that add chicken.
• When chicken oozes out water add tomatoes.
• Add the ground masala, when the tomatoes are cooked slightly..
• then add salt, turmeric powder and enough water..
• Close the cooker and switch it off in  5 whistles..
• When the pressure subsides, transfer it to a pan..keep the pan in low flame and wait till the gravy thickens. Switch off the flame and add Garam Masala Powder.
• Garnish with coriander leaves and serve with chapthai, roti or rice..

I am serving it with Pulkha..

Adjust spice according to your taste!!

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.

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.

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!!

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 Masala

Mushroom Masala

vow.. Mushrooms!!!  They are nature's superfood.. I particularly love mushrooms.. Will include mushroom at -least once in a week.  They are not only loaded with lot of minerals and nutrients, it also boosts immune system. Have given recipe for Mushroom Masala which goes well with Chapathi, Roti or Naan..

You can also have Mushroom Masala stuffed in toasted bread and topped with sliced Onions and tomatoes.. You  can also add an egg omelette between the toast. There you go!!! An easy, healthy, and nutritionally balanced food...

Ingredients:

Button Mushroom             - 200gm

Big Onion                          - 2

Tomato                              - 2

Ginger- Garlic Paste          - 1 tbsp

Salt                                    - As required

Turmeric Powder              - 1 tsp

Chilli Powder                    - 2 tsp

Cumin Powder                  - 1 tsp

Coriander Powder             - 2 tsp

Kasthuri Methi                  - 1 tbsp   (Dry Methi Leaves)

Garam Masala Powder      - 2 tsp

Oil                                      - As required

Whole Garam Masala        - Few (optional)

Procedure:

1. Heat oil in a pan.
2. Add chopped big onions. Once it become translucent add Ginger- Garlic paste. Once it gets cooked add chopped tomatoes.
3. Add all the powders except Garam Masala Powder.
4. When both onions and tomatoes get mashed up well add mushrooms. Chop mushrooms into a little bigger cubes. You can see mushrooms lose water.
5. In the middle, crush dry methi leaves between your palms and add it to gravy.
6.  When all the water evaporates, add garam masala powder. Garnish with coriander leaves and serve.

Quick Tips:

1. If you add more kasthuri methi, gravy will get bitter a little.

Mushroom Vindaloo (Goa Style Mushroom Curry)

Mushroom Vindaloo (Goa Style Mushroom Curry)

Its a Goan Cuisine.. Widely in Goan recipes, Spice and flavors are intense.. Its actually a little time consuming cooking..  But I have simplified the procedure.. This recipe tastes good with Button Mushrooms.. You can have it along with Chapathi , Roti or Naan.. 

Try this Goa style Mushroom for a change!!

Ingredients:

Button Mushrooms            - 200 gm

Whole Garam Masala        - each 2

Big Onion                          - 1

Salt                                     -  As required

Turmeric Powder                - 1/4 tsp

Garam Masala Powder       - 1 tsp

Lemon Juice                       - 1 tbsp

Coriander Leaves               - few

Oil                                       - As required

To Grind:

Big Onion                   - 1

Chopped Ginger         - 1 tsp

Chopped Garlic          - 1 tsp

Red Chilli                   - 2

Coriander Seeds         - 1 tsp

Black Pepper              - 1 tsp

Cumin Seeds              - 1 tsp

Poppy Seeds               - 1/2 tsp  

Procedure:

• Dry roast Red chilli, Coriander seeds, Black pepper, cumin seeds and poppy seeds. Grind them along with Big onion, Ginger and Garlic.
• Add oil to the pan.Add chopped mushrooms, Saute it till it gets cooked and take it out.
• To the same pan, add ground paste and very little water.. allow it to boil.. After it starts boiling reduce the flame and add salt and turmeric powder..
• After two minutes add cooked mushrooms and mix well, so that gravy coats on to mushrooms.
• Switch off the gravy in another 10 minutes.  Add Garam Masala Powder and Lemon juice.
• Mix them well and garnish with corinader leaves..
• Serve it hot!!!

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.

Channa Masala

Channa Masala

Chick Peas is a must-eat food which has high nutrition content.. Its a best source of dietary protein to vegetarians.. Other than preparing sundal, can prepare channa masala which can be served with chapathi , roti or even with chat items..

Ingredients:

Boiled White Channa              - 1 cup

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
Whole Garam Masala    - Each 2
Coriander Leaves           - For Garnishing

Procedure:

1. Heat Oil in a pan.
2. Add Whole Garam Masala
3. Add onion
4. Once it become translucent add Ginger Garlic Paste.
5. Once its half done, add tomatoes.
6. Add all the powder except Garam masala.
7. Add enough water.
8. Add boiled chick peas.
9.  Add Garam Masala powder after the gravy mix up well
10. smash half of the chick peas using a laddle.
11. Garnish with coriander leaves and serve..

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.

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.

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.

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.

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.