Category Archives: Curries

Tomato Gojju

I was bored of the usual sambar menu. So wanted to have something different and made this tomato Gojju. I am a great fan of this and used to gobble down dal rice with this when mom used to make it. This is super simple to make. You can pair this with idlis, dosas or simple dal rice.

Tomato Gojju

Ingredients:

Tomatoes – 4 medium sized
Garlic – 7-8 cloves
Onion – 1 medium sized
Tamarind – marble sized
Sambar/Red Chilli Powder – 1 TSP
Hing/asafoetida – 1/4 Tsp
Turmeric Powder – 1/4 Tsp
Mustard seeds – 1/2 Tsp
Salt – to taste
Oil – 2 Tsp
Rice flour – 1 tbsp
Jaggery – 1 tsp
Coriander and curry leaves – a few

Method:
1. Heat oil in a pan. Splutter mustard seeds.
2. Add finely chopped onion and garlic. Saute till the onion turns brown.
3. Add tomatoes and saute till they turn soft and mushy.
4. Add spice powders and saute till the raw smell leaves
5. Add tamarind juice, jaggery,salt and enough water and bring to boil.
6. Mix some rice flour with water to a smooth paste and add it with constant stirring for the thickening effect.
6. Garnish with coriander leaves.

Note:
If your tomatoes are too sour, you can skip tamarind.

Potato Peanut Milk Curry – you will love it!!

I have been mentioning this again and again on the blog – I LOVE POTATOES. Period. These veggies are so yummy that I can consume them in an form. Even plain boiled potatoes would do. I wanted to try out a different potato curry today and so used peanuts and milk. Result was super yummy and I loved it πŸ™‚ Recipe follows.

Check out other potato recipes on the blog here. If you like my recipes, please do like my facebook page https://facebook.com/clicksnbites or follow me on twitter at https://twitter.com/clicksnbites/ or write to me at clicksnbites@gmail.com.

Potato Peanut Milk Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

Potatoes – 3 medium sized
Peanuts – 1/3 cup
Milk – 1/4 cup
Onion – 1 medium sized
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – as required
Oil – 2-3 tsp
Mustard Seeds and Cumin Seeds – 1/2 tsp each
Coriander leaves – for garnish

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Method:

1. Chop potatoes into big chunks. Pressure cook till they are soft but not mushy.Peel and keep aside.
2. Meanwhile, roast peanuts and grind to a smooth paste with little water.
3. Heat oil in a pan. Temper mustard and jeera.
4. Add onions and saute till transparent and also add ginger garlic paste and saute till raw smell disappears.
5. Add cooked potatoes and all the masala powders. Mix well.
6. Now add peanut paste, milk and required salt. Mix well and allow it to simmer for around 8 minutes.
7. Garnish with coriander leaves.

 

How to make Sweet Corn Gravy with just 1 tsp of oil?

The post title is more than enough to convey that this recipe uses very little oil. For all the health conscious foodies out there, this should be a blessing in disguise. Isn’t it? This is a simple Sweet corn gravy recipe that uses just 1 tsp of oil. I have used cashews and fresh cream which can be substituted with healthier options too. This mainly uses onions for the gravy part and no tomatoes. You can innovate and try your own combinations too instead of sweet corn.

Sweet corn has antioxidant activity, which helps protect the body from cancer and heart disease, and this is actually increased when corn is cooked. Sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. So, instead of high fat gravies to go with your pulaos or rotis, you can try this simple healthy one πŸ™‚

You can check other gravy and curry recipes here. Also, if you like this recipe, please do share it with your friends and family. Please do leave your feedback too πŸ™‚

Off to the recipe now.

Sweet Corn Gravy

 

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

Sweet Corn – 1
Onions – 2 medium
Green Chillies – 3-4
Cashewnuts – 10
Fresh Cream – as required(optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Coriander Leaves – for garnish

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Method:

1. Steam sweet corn kernels for around 5 minutes till soft. Keep aside.
2. Meanwhile, add enough water to a pan. Add chopped onions, green chillies and cashews. Cook till the onions and cashews become soft and get cooked.
3. Make a paste out of the boiled onions, chillies and cashews.
4. Heat oil in a pan. Temper cumin seeds.
5. Add the onion-cashew paste and corn kernels. Mix well.
6. Now add all the powders and mix well. Leave for 2-3 minutes.
7. Finally add salt to taste and allow the mixture to simmer for 5 minutes.
8. Add fresh cream before switching off the stove and garnish with coriander leaves.

Notes:

– Cashews can be replaced with almonds.
– Low fat cream can be used or fresh cream can be completely skipped too.
– Amount of chilli powder can be varied according to the level of spiciness required.

 

Almond Potato Curry | Potatoes tossed with almond powder

Today was an experiment day in my kitchen. Potato is my favourite vegetable and I can consume it in any form. After I started blogging, I have started experimenting a lot and this potato curry recipe is one such experiment. Do not worry πŸ˜‰ It was a success indeed. 

This is a very simple recipe where boiled potato pieces are tossed in a mixture of almond and curry leaf powder. As simple as that!! I have started to include almonds in a whole lot of my recipes of late and I have started loving the taste.

Check out all almond recipes here

Check out all potato recipes here

Almond Potato Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 4 medium sized
Onion – 1 medium sized and finely sliced
Turmeric Powder – 1/4 tsp
Salt – to taste
Coriander leaves for garnish

To dry roast and powder:
Curry Leaves – 10
Almonds – 20
Dry Red Chillies – 4

To Temper:
Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp 

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Method:

1. Dry roast the ingredients given under ‘To dry roast and powder’ separately and powder.
2. Pressure cook potatoes for 4-5 whistles. Peel the skin and cut into big chunks.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Saute the finely sliced onions till they turn golden brown.
5. Add the boiled potato pieces, the ground powder, turmeric powder and required salt. Mix well.
6. Garnish with coriander leaves.

Notes:

– Curry leaves should turn crisp after dry roasting. Almonds should slightly change in color.
– You can replace almonds with peanuts too.
– Can also add a dash of lemon juice at the final stage.

Channa Masala/ Chole Masala – Evergreen Recipe!!

Chole Batura – mmmm…the word by itself makes me drool. That is my all time favorite combo and on the top of my order list whenever I eat out. I have grown up eating this yummy Channa Masala along with super hot pooris from mom’s kitchen. How can I forget those wonderful Sundays?? Perfect bliss to wake up late only to have these hot pooris along with yummy channa handed over to you πŸ™‚ Mummy’s Magic can never be replaced!!! And now, it is my turn to spread this magic to my kid. Yup, this week’s special was Peas Pulao with Channa Masala.

I was literally bored of the usual lunch menu at home and wanted to try something different from the usual. That is when I suggested this to hubby and he was double ok for this. The best part was that my kid loved this absolutely and I was super happy. He ignored the main dish and wanted to munch only the chole. 

If you are from India, I am sure you would not have missed this evergreen dish and would always want to try it out. So, here I present you this wonderful dish loaded with proteins. I usually use very little oil in all my dishes and so this one is no exception. Without further delay, let me go straight to the recipe.

Channa Masala

 

Serves: 3

Preparation Time: 8 hours soaking time + 10 minutes
Cooking Time: 20 minutes

Ingredients:

Channa/Chickpeas – more than 1/2 cup
Onions – 2 big
Tomatoes – 2 big
Dry Red Chillies – 4
Coriander Powder – 1.5 tsp
Cumin Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Amchur/ Dried Mango Powder – 1/2 tsp or more
Almonds – 10
Cashews – 10
Oil – 2-3 tsp
Cumin/Jeera – 1 tsp
Salt- to taste

Method:

1. Soak chickpeas in plenty of water overnight.
2. Drain the water and pressure cook chickpeas with salt and clean water for about 5-6 whistles.
3. Soak almonds, cashews and red chillies in hot water separately.
4. Blend the almonds and cashews to a smooth paste. Also blend the red chillies to a paste.
5. Heat oil in a pan. Saute the chopped onions till the turn transparent.
6. Add the tomatoes and saute till they turn mushy.
7. Now add all the masala powders and mix well. Saute for 2-3 minutes.
8. Switch off the flame and allow the mixture to cool. Blend it into a smooth paste along with some chickpeas.
9. Heat some more oil in a pan. Temper cumin seeds.
10. Add the onion-tomato paste, almond-cashew paste, red chilli paste and the cooked channa and mix well.
11. Add required salt and enough water. Allow the mixture to come to a boil.
12. Switch off the flame and garnish with coriander leaves.

Cabbage Peas Curry/Poriyal

Had lots of coconut at home and very badly wanted to use it up. So, thought of making use of it in this stir fry / poriyal that has a combination of Cabbage and Peas. Cabbage Peas Curry/Poriyal mainly uses coconut and green chillies as the base and is extremely simple to prepare.

Cabbage and Peas make a wonderful combination and needless to say, with the addition of coconut, this tasted great. Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.Green peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. So, this one is absolutely nutritious and healthy.

Cabbage Peas Curry

 

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:

Cabbage – 2.5 cups shredded
Peas – 1/2 cup
Coconut – 1/2 cup of bite sized pieces
Green Chillies – 2/3
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish
Mustard Seeds – 1 tsp

Method:

1. Heat oil in a pan. Temper mustard seeds.
2. Add shredded cabbage and green peas with some salt and saute till the veggies are cooked and soft.
3. Meanwhile, blend coconut and green chillies to a paste.
4. Add this paste to the cooked vegetables along with some water and salt.
5. Cook till the water is evaporated and the curry becomes little dry.
6. Garnish with coriander leaves.

Notes:

– Can add ginger if needed.
– Can also steam the veggies and then add.

 

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Capsicum Egg Bhurji/ Capsicum Egg Podimas – Indian Version of Scrambled Egg

I really do not know if this is a mere coincidence or something. My last post was also an egg based one(Almond Omelette Gravy) and this one too πŸ™‚ So much is my love for eggs. When you can make something super simple in a jiffy, why would you think of making something elaborate and difficult. Whenever I feel bored or tired, this is the one that I resort to. Yes, the super simple and easy Egg Bhurji/Egg Podimas. This is an Indian version of the so called scrambled eggs. You can make it plain with just onions but I had capsicums. So, included those too.

I can go on and on about the nutritional benefits of Capsicum/Eggs. They are absolutely healthy in short. So, the next time when you are running out of time, but want to have something tasty, go for this. I am sure most of them would be familiar with this recipe but I would also want beginners to start with something as easy as this and hence this post. The best thing about this recipe was my kid loved it and what else would provide so much happiness to a mother πŸ™‚ πŸ™‚ There might be numerous versions of preparing this. I have used Sambar powder in this recipe. Feel free to replace with any other masala and let me know how it tasted.

Capsicum Egg Bhurji

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

Capsicum – 1 medium
Eggs – 3
Onion – 1 medium
Sambar Powder – 1 -2 tsp(or to taste)
Turmeric Powder – 1/4 tsp
Salt – to taste
Oil – 2 tsp
Cumin Seeds – 1 tsp

Method:

1. Heat oil in a pan. Splutter cumin seeds.
2. Add chopped onions and saute till they turn transparent.
3. Add chopped capsicum and saute they are cooked and soft.
4. Now add sambar powderand turmeric powder. Mix well.
5. Meanwhile break eggs and beat them with a whisk.
6. Add the beaten eggs to the capsicum mixture. Mix well. Scramble the mixture such that the eggs are scrambled and cooked.
7. Add salt finally.

Notes:

– Sambar Powder can be replaced with chilli powder.
– Sambar Powder can also be replaced with 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Garam masala and 1/2 tsp Chilli Powder.
– You can also add Amchur powder or lemon juice for a tangy taste.
– Can also try with Pepper Powder.
– You can also add green chillies along with onions.

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Almond Omelette Gravy | Rich and Simple

I love eggs in any form – boiled, scrambled or in the form of an omelette. Same goes with hubby too. So, what would you do when you see half a dozen eggs lying in your fridge and waiting to be gobbled up? I definitely wanted to try something different. Β I had always wanted to try omelette in a gravy and today was the day for Almond Omelette Gravy. Yummy omelette pieces dunked in a tangy gravy. Sounds great right? Tasted great too πŸ™‚

Ok, so you might be wondering what are almonds doing here?? Well, this one does not use onion-tomato paste for the gravy but uses almonds instead.Β I have started preferring almonds over cashews in gravies of late. The result is a much healthier gravy and of course yummy too πŸ™‚

To talk about the nutrition quotient, Eggs are rich in protein and have a lot more nutritional benefits. Same goes with almonds. So, this is a perfect healthy gravy to go with your rotis or rice varieties. Do check out my other curry varietiesΒ Β which includes an Almond Paneer Capsicum Curry. Now, off to the recipe.

Omelette Gravy

Serves: 2

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

Eggs – 3
Onions – 2 small
Tomatoes – 2 small
Almonds – 22-25
Tamarind – lemon sized
Sambar Powder – 2 tsp or depending on taste
Chilli Powder – optional
Turmeric Powder – 1/4 tsp
Oil – 2 tsp
Cumin Seeds – 1 tsp
Salt – to taste
Jaggery – 2 tsp
Coriander leaves – to garnish

Method:

1. Soak almonds and tamarind in water separately for atleast 20 minutes.
2. Grind the almonds to a smooth paste and extract the juice from tamarind. Keep aside.
3. Make omelettes of the eggs and keep aside.
4. Heat oil in a pan. Add cumin seeds and once they splutter, add chopped onions and saute till they turn pink.
5. Now add chopped tomatoes and saute till they turn mushy.
6. Next add sambar powder, chilli powder and turmeric powder. Mix well.
7. Now add the tamarind extract and when it comes to a boil, add the almond paste and enough water to get the required gravy consistency.
8. Finally, add required salt and jaggery. Mix well.
9. When the whole thing comes to a boil, add the chopped omelette pieces and leave it for 2-3 minutes.
10 .Switch off the flame and garnish with coriander leaves.

Notes:

– I used the almonds with the skin. You can remove the skin too.
– Sambar powder can be replaced with 1 tsp Coriander Powder, 1/2 tsp Cumin Powder and 1/2 tsp Garam masala.
– Same can be tried with boiled eggs too.

Aloo Tikki Paneer Masala – tikkis in a spicy tangy gravy!!!

I had already posted a simple recipe of Peas PulaoΒ a few days back. I paired the simple and mild pulao with this gravy – Aloo Tikki Paneer Masala. Yes, you heard it right?? Made aloo tikkis and put those in the gravy. It tasted yumm and to add to the taste, I had the all time favorite Paneer too!! This would be a perfect choice for rotis as well.

Me and hubby are great fans of pulao – gravy combination. So, on most sundays, we resort to this stuff. You can also check out my other gravy recipes like Tricolor Capsicum Salan, Cashew Potato Gravy, Masoor Dal Fry etc. This sunday , I was planning to use up the potatoes that were lying in my pantry but did not want the usual style. That is when I got this idea. Made aloo tikkis πŸ™‚ I know all of you want me to go straight to the recipe and yeah, here I go…

Aloo Tikki Paneer Masala

Serves: 4

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

For Aloo Tikkis:

Potatoes – 4 medium sized
Cumin/Jeera Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Salt – to taste
Oil – to shallow fry

For the gravy:

Onions – 2 big
Tomatoes – 2 big
Coriander Powder – 1 tsp
Cumin/Jeera Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Sugar – 1 tsp
Paneer – 200 gms
Salt – to taste
Cumin Seeds – 1 tsp
Oil – 3 tsp

Method:

1. Pressure cook potatoes for 6 whistles. Mash when they are still hot.
2. Add all the masalas for the tikkis. Shape them into medium sized balls and flatten them into tikkis. Shallow fry till they turn brown on both sides.
3. For the gravy, heat oil in a pan. Saute onions till they turn transparent.
4. Now add tomatoes and little salt. Once they turn mushy, add the masalas and mix well.
5. Cool down the onion tomato mixture and blend to a smooth paste.
6. Heat some more oil in a pan. Add cumin seeds and once they splutter, add the paste, sugar and enough salt.
7. Add enough water to get the desired consistency. Allow to simmer.
8. When the mixture comes to a boil, add paneer and the aloo tikkis cut into pieces. Leave it to simmer for 3 more minutes.
9. Garnish with coriander leaves.

Almond Paneer Capsicum Curry – experimental success!!

I always keep experimenting in my kitchen and come up with some interesting recipe. Specially when I get bored of the usual stuff, I put on the experimenting hat. Today was one such day! Phew, really bored with the usual sabji that is made with capsicum. So, made the usual one with half of the capsicums and reserved the remaining portion for my experiment. Hubby gets the usual one for lunch and the selfish me, the new and much yummier curry!! Well, I reserved some for hubby and got some appreciation too πŸ˜‰ πŸ˜‰ Ok, now this is a simple curry which has almonds and paneer apart from capsicums to add to the richness of the curry. I had it with hot steamed rice. It tasted great with aapams too. So should be a great match with rotis as well. Off to the recipe now.

Almond Paneer Capsicum Curry

Serves: 2

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Capsicum – 1 cup chopped
Onions – 1 medium sized
Almonds – 25
Paneer – 4 tbsp
Coconut – 2 tbsp
Green Chillies – 2
Oil – 2 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Tamarind – small gooseberry sized
Turmeric Powder – 1/2 tsp
Sugar – 1/2 – 1 tsp
Salt – to taste

Method:

1. Soak almonds in hot water for around 10 minutes. Peel the skin and keep aside.
2. Grind the almonds along with coconut, green chillies and tamarind to a smooth paste adding enough water.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Next add onions and saute till they turn brown.
5. Now add chopped capsicum and saute till they turn little soft.
6. Now add the ground paste,turmeric powder and saute till the capsicums are completely cooked.
7. Add required salt and sugar.
8. Finally add grated paneer and mix well.
9. Garnish with coriander leaves.