Archive for the ‘Gravy’ Category

This is one of my most favourite dhal types for the rice.Everytime I make it, I cant but help thinking about the weddings back in Kerala, where they serve this on top of steamed rice .Its a pretty simple preparation, but the flavours add a big zing to the taste and you would surely want more of it.


Moong dal- 1/2 cup


To grind:

Grated coconut-little less than 1/4 cup

Cumin seeds-1/2 tea spoon

Green chillies-2-3

Garlic pods-2

Pearl onion-1-2

Curry leaves- a few

Turmeric powder- a pinch

For seasoning:

Mustard seeds- 1/2 tea spoon

Dried red chillies-2

Coconut oil-1-2 table spoon


1.Pressure cook the moong dal with necessary water and salt and set aside.

2.Grind the “to grind” ingredients  adding very little water.

3.Add the ground mixture to the cooked dal and cook for a couple of minutes.

4.Season with “for seasoning” ingredients and serve with steamed rice.

Ps: i like it quite watery, but if you need a thicker version, do not add water anytime.

Serves: 2-3

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White Pumpkin Subzi




Diced white pumpkin pieces-2 cups


Sugar-1/2 tea spoon

Oil-1 1/2 table spoon

Grind together:

Grated coconut-1/4 cup

Red chillies-12

Garlic-4 flakes

Cumin seeds-1/4 tea spoon

Garam masala powder-1/2 tea spoon


1.Cut onions into long thin pieces and tomatoes into small pieces.

2.Fry onion in oil.When it is half done,add pumpkin pieces and fry for 2 minutes.

3.Mix tomatoes and fry for few minutes and then add the ground masala.Fry until a good aroma comes out of it.

4.Pour enough water to cover the pieces, with salt and sugar.

5.Cover and cook on a low flame till the pumpkin becomes soft.Add cut corriander leaves and curry leaves.Serve hot with chappathis/rice.


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I have been inactive for a week now.I am too much into browsing and stuff that I hands ache every night.I had to take it slow as per the physio doctor’s advice.So did not even peek in here.I hope to unwind for sometime and see how I fare.


Mixed vegetables- 2 cups ( I used brinjals, chayote squash,carrot,potato)but any kind of vegetable will be good

Asafoetida-a pinch

Mustard seeds-1 tea spoon

Cumin seeds-1 tea spoon

Fenugreek seeds-1 tea spoon

Gram flour-6 table spoon

Curry leaves- a few

Coriander powder-1 tea spoon

Cumin powder-1 tea spoon

green chillies-5

Turmeric powder-1/2 tea spoon

Tamarind water-1/2 cup

Sugar-1 tea spoon

Oil-5 table spoon

Cilantro leaves- for garnish



1.Microwave the veggies for 7 minutes and set aside.

2.Heat oil in a cooking pan, splutter asafoetida,mustard seeds,cumin seeds, fenugreek seeds, curry leaves and the slit green chillies.

3.After they stop spluttering, add gram flour and fry until brown, stirring continuously.Cool it slightly and add some water to mix it without any lumps.

4.Drop the cooked veggies,turmeric powder, cumin powder, coriander powder,sugar  salt and finally the tamarind water.

5.Give it a boil such that all the spices get cooked and mixed.Remove from stove and garnish with cilantro leaves.Serve warm with plain rice and pickle.


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Baingan Achari


Small brinjals-16 nos

Tomatoes-4-5, pureed

Green chillies-5

Ginger garlic paste-1 tea spoon

Coriander powder-3/4 tea spoon

Turmeric powder-1/2 tea spoon

Red chilli powder-1 tea spoon

Onion seeds ( Kalonji)-3/4 tea spoon

Fennel seeds-3/4 tea spoon

Oil-2 table spoon + deep frying


Cilantro- for garnish


1.Slit the brinjals 4 sides midway through and rub salt inside and keep aside.

2.heat oil in a wok and deep fry the brinjals.Keep them in a paper towel amd drain excess oil.

3.Heat 2 table spoon oil in a kadai, splutter fennel seeds and onion seeds.Add ginger garlic paste,turmeric powder, coriander powder and chilli powder and fry for 2-3 minutes.

4.Pour the tomato puree and cook until the oil starts to seperate at the edges.

5.Fold in the fried brinjals, salt and add a few table spoons of water to make a thick clinging gravy.Cook for a couple of minutes till it all blends and remove from stove.

6.Sprinkle chopped cilantro leaves and serve with chappathi/roti.


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Paneer Kofta Curry

For the kofta:
Paneer-400 gms packet -1
All purpose flour-3 table spoon
Corn flour-1 table spoon
Red chilli powder-1 tea spoon
Ginger garlic paste- 1 tea spoon
Oil- for deep frying
For the gravy:
Ginger garlic paste- 1 tea spoon
Turmeric powder-1 tea spoon
Cumin powder-1 tea spoon
Garam masala-2 tea spoon
Red chilli powder-1 ta spoon
Cashew nuts soaked in warm water-12-15 nos
Cinnamon stick-1
Kasoori methi-1 tea spoon
Cilantro-for garnish
Oil-3-4 table spoon
1.Shred the paneer in a grater and set aside.
2.Mix the grated paneer,all purpose flour, corn flour,salt,red chilli powder and ginger garlic pwoder adding very little water if necessary and make into  dough.Make small balls and set aside.
3.Heat oil in a kadai and deep fry the paneer balls and set aside.
4.For the gravy, slice onions to thin long pieces.Blanch tomatoes in hot water,remove the skin and make it into a paste along with the soaked cashew nuts.
5.Heat oil in a cooking pan,fry cloves and cinnamon.Then the ginger garlic paste  and finally the onions until light pink.
6.Add turmeric powder, red chilli powder,garam masala, cumin powder and fry for a couple of minutes.
7.Pour the tomto puree and cook until the raw smell gives away. Add enough water to thicken the gravy.Cook for 5-10 minutes and add kasoori methi before removing from fire.
8.Arrange the koftas in a serving dish,pour the gravy and top it with corrinder leaves as a garnish.Serve with rotis/rice

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The first of anything is always special..but the 2nd is even more special..The first year took a while, but the 2nd, went in a jiffy.As much as I soaked in the feelings of being togther,it all went by way too fast.Time flies is more than a cliche!
I prefer romance, you prefer action
I love scenery, you cant get a hang of it
I can go on and on about the differences..but there have been numerous times when I say something and you nod your head saying you were just thinking of the same.8 years of knowing you, nothing has changed one bit.You still walk over things that are lying on the floor,you leave your clothes piling up.But you always like to lsiten to me, my needs and wants,you love growing in our relationship.You are so perfect for me.Its only with you I can be myself.Its only with you, I can call names about anyone , even you and yet be so normal.
Many a times, I choose the channel on TV that we will watch, I choose the house we live in,I might not give you the tv remote all the time,I might undercook the veggies, I might shoot up the telephone bills..but
I know my heart will always feel
one love real
that love of yours
the one that only soars
Weeks and years will roll by
love will be the same between you and I
Happy anniversary dahling
TH loves mushrooms and I made a manchurian out of it..after all, its a day where you try to eat and make merry.
Button mushrooms-about 25 nos
Capsicum/green pepper-1
Garlic cloves-8
Ginger-an inch piece
Green chillies-4
Spring onion- for garnish
All purpose flour- 4 table spoon
Maida-2 table spoon
Red chilli powder-1 tea spoon
Ginger garlic paste- 1 tea spoon
MSG-a pinch
Pepper powder
Corn flour-2 tea spoon
Oil- for deep frying
For the sauce:
Corn starch-1 table spoon
Soy sauce-2 table spoon
Tomato chilli sauce-3 table spoon
Water-2 table spoon or more accordingly
1.Slice the mushrooms.Mix all purpose flour,maida,ginger garlic paste,salt,corn flour,red chilli powder with little water and set aside.
2.Heat oil in a wok and coat the mushrooms in the batter and fry them.Set aside.
3.Mix soy sauce, corn starch, 2 table spoon water, tomato chilli sauce and keep aside.
4.Mince ginger, garlic and green chillies. Dice onion and bell peppers.
5.Heat oil in a cooking pan,fry green chillies,garlic and ginger.Add the onion and fry until translucent and crisp..add capsicum and fry until crisp and cooked.
6.Add a pinch of MSG, pepper powder,salt,and finally the sauce mix.Cook it for  a minute until a gravy like consistency forms.Add the mushrooms to the gravy and remove from fire.
7.Sprinkle chopped spring onions and serve with rice.

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Ok before I go to the recipe, I did a little cheating here..Never added malai/ heavy cream. But, but…the kofta curry without the cream was equally tasty.I swear I couldnt spot the absence of malai.Read on to know how..




Beans-20 numbers


Green peas-1/4 cup

Onion-1, big

Corn flour-2 table spoon

Bread crumbs-2 table spoon

Ginger-1 inch piece

Garlic flakes-10

Cinnamon stick-1



Turmeric powder-1 tea spoon

Corriander powder-1  1/2 tea spoon

Chilli powder-1 1/2 tea spoon

Ghee/oil-3 table spoon

Oil-for deep frying

To grind:

Cashew nuts-1/4 cup

Poppy seeds-1 table spoon


1.Cut the onion into thin long pieces.Blanch tomatoes in hot water, remove the skin and make into a paste.

2.Cut all the veggies finely and steam them in a pressure cooker.When it cools completely,add corn flour, bread crumbs, salt and chilli powder.

3.Mash the veggie mixture with hands and make small balls out of it.Deep fry these veggie balls and set aside.

4.Make a paste of ginger and garlic.

5.Heat ghee/ oil in a pan, add cinnamon, cloves and then the ginger garlic paste and fry for a minute.

6.Add onions and fry until brown.When the onions turn golden brown, add turmeric powder, chilli powder, salt,corriander powder and the tomato puree.

7.Cook for a few minutes and mix ground cashews and poppy to this mixture.

8.Add little water if necessary and make into a thick gravy.

9.Cook for 5-10 minutes and remove from fire.

10.Arrange koftas in a serving dish and pour the hot gravy on top and sprinkle finely chopped corriander leaves.

Makes:about 15 koftas

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Pav Bhaji

I am yet to see one who is not fond of this street food.Just the mention of the name has me salivating big time.We had one of our friend coming home for a game of carrom and I wanted to make these  chatpat pav bhaji.


Onion-1 1/2

Butter-3 -4 table spoon

Tomato puree-2 cups




Beans- a few

Green peas-1/4 cup

Cauliflower florets-1 cup

Ginger garlic paste-1 1/2 tea spoon

Cumin seeds- 1 tea spoon

Turmeric powder-1 tea spoon

Red chilli powder-2 tea spoon

Cumin powder-1 1/2 tea spoon

Corriander powder-1 tea spoon

A branded pav bhaji masala- 1-2 tea spoon


Lemon slices- a few

Chopped onion- for sides

Chopped cilantro-2table spoon

Pav ( kind of bread) slices- as many as you wish.I used the old fashioned dinner rolls

Butter- for toasting the pav


1.Finely chop onion, beans, carrots, capsicum and cauliflower florets.

2.Pressure cook the potatoes and peas giving it 2 whistles and set aside to cool.

3.Melt butter in a cooking pan,splutter cumin seeds and fry onions until light brown.

4.Add the ginger garlic paste and fry until the raw smell gives away

5.Add the chopped capsicum, carrot, beans one by one in that order and fry until cooked, but crisp and crunchy.

6.Add the cauliflower florets and green peas and continue to fry

7.Peel the potato skin and roughly mash the potatoes with hands  and drop them int he cooking pan

8.Add turmeric powder, cumin powder, corriander powder,chilli powder and mix until the masala powder coats the veggies.

9.Add the tomato puree and continue to cook the veggies and when the veggies are cooked half way through, use a masher to mash the veggies ( if not the veggies, atleast the potatoes).

10.When the tomato puree thickens along with the veggies, add pav bhaji masala, salt and continue to give it a light boil.

11.Switch off and remove from stove when the whole veggie gravy thickens slightly.

12.Heat a skillet and smear a lavish amount of butter and toast the pav slices.

13.Serve the pav slices and the bhaji with a side accompaniment of mixed chopped onion, cilantro and lemon wedges.

Bhaji serves: 4-5

Rohini of Curries and Spices had a few awards to share with me.Thanks Ro and its so sweet of you.

I am sure almost everyone of the blogger pals have received these awards and so, whoever has not received, kindly take it up.

This dish is off to “RCI-Mumbai” hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Potato-2 small
Methi leaves- 2 bunch
Cumin seeds- 1 tea spoon
Turmeric powder-1 tea spoon
Red chilli powder-1 tea spoon
Corriander powder-1 tea spoon
Garam masala- a pinch
Oil-3 table spoon
1.Pressure cook the potatoes and set aside to cool. Once cool, peel the skin and dice them roughly.
2.Cut onions and tomatoes.
3.Heat oil in a pan, splutter cumin seeds and fry onions until light brown.
4.Add tomatoes and fry until pulpy. Then add the diced potatoes and methi leaves.
5.Add turmeric powder, corriander powder, red chilli powder, garam masala and also little water and let it soak up the veggies.
6.Stir it every 5-7 minutes and once the raw smell of the masalas give away and when the water in the pan thickens to form a gravy like consistency. switch off stove and serve the aloo methi subzi with hot rotis.

aloo methiServes:3

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Malai Dhal

This is similar to dhal makhani, but sans the tomatoes and some spices. Just so easy to make.


Black gram ( whole) -1 cup

Rajma / kidney beans ( optional)-1/2 cup

Garlic-7 flakes, cut into thin round pieces

Ginger-1 tea spoon

Chilli powder-1 1/2 tea spoon

Ghee-1 table spoon ( optional)

Fresh cream- 1/4 cup


Water-3-4 cups

For garnishing:

Green chillies-3 cut

Cumin seeds-1 tea spoon


1.Fry the garlic and ginger in ghee.Put the dhal in it.

2.Add water, chilli powder and salt and cook in a pressure cooker for 15-20 minutes after  3 whistles.

3.Remove the cooker lid and cook in a low flame for 20 more minutes.

4.Add cream and slightly cook for 2 more minutes.

5.Season with cumin seeds and green chillies fried in ghee and serve with lime.

malai dhalServes: 3-4

Sushma of “Authentic food delights” has passed on an award and a tag for me.Thanks dear.

This award goes with a fun meme which has to be passed on to 6 of your favourite blogs and which has to be answered with only one word.Here is the meme part:

1. Where is your cell phone: coffee table

2. Your hair: Black

3. Your mother: “P”

4. Your father: “H”

5. Your favorite food: North Indian

6. Your dream last night: nothing

7. Your favorite drink: Paneer soda

8. Your dream/goal: restaurant owner

9. What room are you in: living room

10. Your hobby: blog hopping

11. Your fear: ghosts

12. Where do you want to be in 6 years: anywhere

13. Where were you last night: at birthday party

14. Something you aren’t: egoistic

15. Muffins: banana nut

16. Wish list item: too many

17. Where did you grow up: Chennai & Trivandrum

18. Last thing you did: soak rice for making appam

19. What are you wearing: night pant, t shirt

20. Your TV: Off

21. Your pets: No

22. Your friends: quite a few

23. Your life: blessed

24. Your mood: normal

25. Missing someone: family

26. Vehicle: car

27. Something you’re not wearing: bangles

28. Your favorite store: oil & vineager

29. Your favorite color: Black and Blue

30. When was the last time you laughed: dont remember

31. Last time you cried: lets skip this one

32. Your best friend: “P”

33. One place that I go over and over: the grocery store

34. One person who emails me regularly: appa

35. Favorite place to eat: too many

I tag Jyoti, Somoo, Prathibha, Mye,Preethi,Lubna

Tag 6 people as you take this up

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