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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.

Ingredients:

Moong dal- 1/2 cup

Salt

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

Method:

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

Ingredients:

Onion-2

Tomatoes-3

Diced white pumpkin pieces-2 cups

Salt

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

Method:

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.

Serves:3-4

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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.

Ingredients:

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

Salt

Method:

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.

Serves:6

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Baingan Achari

Ingredients:

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

Salt

Cilantro- for garnish

Method:

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.

Serves:4

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Paneer Kofta Curry

Ingredients:
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
Salt
Oil- for deep frying
For the gravy:
Onion-2
Tomatoes-5
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
Cloves-3
Cinnamon stick-1
Kasoori methi-1 tea spoon
Cilantro-for garnish
Oil-3-4 table spoon
Method:
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
Serves:5

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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.
Ingredients:
Button mushrooms-about 25 nos
Onion-1/4
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
Salt
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
Method:
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.
Serves:2

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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..

Ingredients:

Carrot-1

Tomatoes-3

Beans-20 numbers

Potato-1

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

Cloves-5

Salt

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

Method:

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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