Category Archives: Curries

Guest Recipe – Tofu Masala – finger licking good!! :)

One more guest recipe for the week!! If you have been searching for a good pair to your rotis/chappathis, your search ends here.Thanks to Mrs.Swathi Sandeep for this super yummy gravy recipe. She has used tofu instead of paneer making it a much healthier option. The photo by itself made me drool 🙂 This tastes great when paired with rotis, phulkas or pulaos. heading straight to the recipe.

Tofu Masala

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Tofu – 200 gms
Onions – 3
Tomatoes – 2
Green Chillies – 3-4
Ginger Garlic Paste – 1 tsp
Fennel Seeds – 1 tsp
Oil – 3 tsp
Turmeric Powder – a pinch
Garam Masala – 1 tsp
Coriander Powder – 1 tbsp
Curd – 1/2 cup
Salt – to taste
Coriander leaves – for garnish

Method:

1. Heat oil in a pan. Add fennel seeds, chopped onions and green chillies/ Saute till onions turn golden brown.
2. Add ginger garlic paste and saute till raw smell leaves.
3. Add tomatoes and saute till they turn mushy.
4. Now add required salt, turmeric powder, garam masala and coriander powder.Mix well.
5. Add curd and sufficient water. Allow it to boil.
6. Finally add tofu, cover with a lid and leave it for 4-5 minutes.
7. Garnish with coriander leaves and serve hot.

Tindora/Ivy Gourd/Kovakkai Fry – Jusss yummmm!!!

I saw this recipe on a YouTube channel a few days back and tried it at once. It was really good. But since we do not use a lot of oil in our family’s daily cooking, I did not try it out after that. With torrential rains hitting Chennai over the past week, I was literally craving to have something spicy, oily and just tasty!! That is when I decided to try this once again and woohoo the result was much better this time!! With rains lashing out on your window panes and the chillness brushing your face, one bite of this (just this..no rice nothing!!) and a hot cup of tea would take you to seventh heaven!! Trust me. This tasted great specially in this weather. Of course, it tastes best when accompanied with sambar rice or curd rice or just steaming hot rice with ghee 🙂 So has your tongue started tickling already?? Wait not..Straight to the recipe and then to your kitchen. Grab your tindoras and masalas.. And treat yourself!!

Tindora Fry

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

Tindora/Ivy Gourd – 2 cups (sliced into thin rounds)
Onion – 1 medium sized finely chopped
Oil – 4-5 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala – 1/2 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp
Salt – to taste

Method:

1. Cut tindora into thin slices. Mix the slices with all the masalas and little oil. Leave this aside for 15 minutes.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they turn almost golden brown.
4. Now add the marinated tindora slices and required salt.
5. Mix well. Sprinkle water and keep cooking on a low-medium flame till the vegetable is soft and cooked fully.
6. Garnish with coriander leaves.

Banana Flower Usili / Vazhaipoo Usili – Healthy and tasty!!

Almost every part of the banana plant is edible and the flower is one of the most healthiest option available. Though the cleaning and chopping part involves some work, the health benefits that this offers is worth the effort taken. This is a stir fry recipe and goes very well with sambar rice or just plain rice with ghee. As regards the health benefits, it wards off infections and is very very good for people with diabetes. Apart from this, it is a rich source of vitamins and minerals. I had already posted a guest recipe(dosa recipe) with banana stem/ Vazhaithandu (Check it out here). Lets move on to this recipe now.

Vazhaipoo Usili

Serves: 3

Preparation Time: 1 hr soaking time + 30 mins cleaning time
Cooking Time: 20 minutes

Ingredients:

Chopped Banana florets – 2 cups
Toor Dal – 1/2 cup
Channa Dal – 1/4 cup
Red Chillies – 3 or 4 (depending on the level of spiciness)
Lemon juice – 1 – 2 tsp (optional)
Oil – 2 tsp
Salt – to taste
Curry Leaves – a few
Mustard Seeds – 1 tsp
Asafoetida/Hing – 1/4 tsp

Method:

1. Remove the florets from the banana flower. Chop them finely and immerse in buttermilk so that they do not turn black in color.
2. Soak the dals together for 1 hour. Grind the soaked dals along with red chillies, hing and salt to a coarse paste.
3. Pressure cook the florets and the dal paste for 3 whistles.
4. Heat oil in a pan. Temper mustard seeds and curry leaves.
5. Add the florets and dal mixture. Add required salt for the florets.
6. Mix well.
7. Garnish with coriander leaves. Switch off the flame and add lemon juice if you wish to have a tangy taste.

Capsicum Salan – tasty gravy made with tricolor capsicums!!

Mirchi Ka Salan is a very famous gravy that is had with biryani. I tried the salan recipe long back with long chillies that are used to make bajjis. After a long gap, wanted to try the recipe with capsicums. Luckily, had all the three colors at home and this tasted great with capsicums too. PAired this wRead on for the recipe.

Capsicum Salan

Serves: 3

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

Green Capsicums – 2 medium
Red Capsicum – 1 medium
Yellow Capsicum – 1 medium
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized
Ginger Garlic Paste – 1 tsp
Cumin Seeds – 1 tsp
Oil – 2 tsp
Salt – to taste

To roast and grind:

Grated fresh coconut – 1/4 cup
Peanuts – 1/4 cup
White Sesame Seeds – 2 tbsp
Onion – 1 medium sized
Oil – 2 tsp

Method:

1. Heat oil in a pan. Roast the coconut till brown and keep aside.
2. Next add peanuts and sesame seeds and roast till brown. Keep aside.
3. Finally add onions and saute till they turn golden brown.
4. Blend all of the above to a smooth paste.
5. Heat remaining oil in a pan. Temper cumin seeds.
6. Add the chopped capsicums and ginger garlic paste. Saute for 2 minutes.
7. Now add all the masalas and saute for sometime.
8. Finally add the ground paste and tamarind extract. Mix well.
9. Add required salt and let the mixture simmer for sometime.
10. Garnish with coriander leaves.

Note:

– You can just use green peppers if the other two colors are not available.

Baby Potato Masala – very very simple!!

I am a huge huge fan of potatoes and I am sure most of you would be like me. I can just die for baby potatoes. They are a feast for the eyes and palate. This recipe is very very simple and anybody just starting to cook can try this. I bet you will love it 🙂 This can be had as a starter though it tastes great with sambar/curd rice.

Baby Potato Masala

Serves: 2

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:

Baby Potatoes – 35-40
Onion – 1 medium finely sliced
Oil – 5 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Coriander Leaves – for garnish
Turmeric Powder – 1/4 tsp
Chilli Powder – 3/4 tsp
Tamarind Water – 1.5 tbsp
Salt – to taste

Method:

1. Pressure cook baby potatoes with enough water for about 5-6 whistles. Once pressure subsides, open the cooker and peel the potatoes. Prick them with a fork and keep aside.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute till they are done.
4. Now add the potatoes, tamarind water and the powders.
5. Stir well. Add required salt.
6. Keep roasting on low flame if you want the potaoes to be well roasted else you can switch off the flame and serve as such.
7. Garnish with coriander leaves.

Cabbage Stir Fry with Moong Dal – Simple yet satisfying!!

Well, a post after a very long time!! So, posting something very simple and easy to make. Most South Indian lunch menus have the following items; Sambar, Rasam and a poriyal/stir fry. This is a very common stir fry/ poriyal made with cabbage. I learnt this from my mother-in-law. She makes a spicy poriyal version too. However, this tastes mild and is a very good combination with spicy sambar rice. One small tip here 😉 You can even use this as a sandwich filling 😛

Cabbage Stir Fry with moong Dal

Serves: 3

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Cabbage(shredded) – 2 – 2.5 cups (not very finely shredded)
Green Chillies – 3
Moong Dal – 2 tbsp
Turmeric Powder – 1/4 tsp
Grated Coconut – 2 tbsp
Salt – to taste
Oil – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – a few
Water – as required

Method:

1. Heat oil in a pan. Temper mustard seeds and curry leaves. Saute green chillies.
2. Now add the cabbage and mix well. Saute for 2 minutes.
3. Now add the moong dal and turmeric powder. Sprinkle little water. Mix well.
4. Keep sprinkling water in small amounts and cook closed on a low flame.
5. Repeat this until the cabbage and moong dal turn soft.
6. Add required salt and grated coconut. Mix well and saute for 1 minute.

Notes:

– Do not overcook the cabbage or dal. The texture should be intact.
– You can increase/decrease the amount of dal and coconut depending on your taste.

Cashew Potato Gravy – Rich and yummy!!

Sunday lunches always turn out to be something special as against the usual sambar or poriyal stuff. Me and hubby generally like pulaos and some gravy accompaniment. So, today’s menu was Peas Pulao with the rich, yummy, tangy, all-time favourite Potato Gravy. We had a scrumptious lunch and now after some dozing off, posting the recipe here. Try it out for yourself 🙂

Cashew Potato Gravy

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 3 medium
Onion – 1 medium finely chopped
Capsicum – 1/2 optional
Tomatoes – 4 medium
Cashewnuts – handful soaked in water.
Lemon – 1 small
Sugar – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Green Chillies – 3
Dry Red Chillies – 2
Salt – to taste
Cumin Seeds – 1 tsp
Butter – 1 tbsp

Method:

1. Pressure cook chopped potatoes till soft. Peel and keep aside.
2. Boil water in a pan. Add whole tomatoes, green chillies and red chillies. Leave them till the skin of the tomatoes starts to peel off. Cool and grind into a smooth paste.
3. Heat butter in a pan. Add cumin seeds. Once they start to splutter, add onions and saute till they turn transparent.
4. Add capsicum and saute till it becomes soft.
5. Now add potatoes and all the masala powders and sugar. Mix well.
6. Add the tomato-chilli mixture and allow to come to a boil.
7. Grind soaked cashews and add to the gravy.
8. Add required salt and allow to simmer for some time.
9. Switch off and add lemon juice. Garnish with coriander leaves.

Beetroot Poriyal/ Stir Fry with Peanuts

This beetroot poriyal/stir fry is a tasty mix of beetroots and peanuts. Hubby tasted this when his colleague brought this for lunch and he loved it instantly. So, this recipe comes from there. The reddish beauties are highly nutritious and very good for the heart. They offer protection against coronary artery disease and stroke, lower cholesterol levels within the body, and have anti-aging effects. Peanuts on the other hand are equally healthy too.Just a handful of peanuts per day provides enough recommended levels of anti-oxidants, minerals, vitamins, and protein. This is extremely simple and can be made in around 15 minutes.

Beetroot Peanut Stir Fry

Serves: 2

Preparation Time: 10 minutes + soaking time
Cooking Time: 15 minutes

Ingredients:

Beetroots – 2 medium sized chopped
Peanuts – 2.5 tbsp soaked in water overnight.
Onion – 1 medium sized chopped
Chilli Powder – 1/2 tsp or more
Turmeric Powder – 1/4 tsp
Curry Leaves – a few
Mustard Seeds – 1/2 tsp
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish

Method:

1. Drain water from the peanuts and keep aside. Pressure cook the peanuts along with chopped beetroot pieces for around 4 whistles or till soft.
2. Heat oil in a pan. Temper mustard seeds and curry leaves.
3. Add onions and saute tillt ransparent.
4. Now add the cooked beetroot and peanuts.
5. Add chilli powder, turmeric powder and salt. Mix well and stir for 2-3 minutes.
6. Switch off the flame and garnish with coriander leaves.

Note:

– Once pressure cooked, the vegetable releases water. Do not throw away the water. Instead can be used in dhal or sambar or any other dish. Since this is a dry dish, do not use it here.
– Chilli powder can be adjusted according to taste.
– For a tangy taste, lime juice can also be added at last.

Simple Mushroom Gravy – if you love mushrooms, you will love this too :)

This was a guest recipe for one of my fellow blogger and good friend Kalyani VT’s blog https://kitchenkathukutty.wordpress.com/. Kalyani is a very good friend and I am amazed by the importance that she gives to the health quotient in all her recipes. If you are a new mother or if you have a fussy toddler, Kitchen Kathukutty is the one stop for all your queries on “How to feed your child/What to feed your child etc etc”. Really appreciate Kalyani’s posts on baby food and her analysis and research on providing quality info regarding the same.  There was a guest recipe from her on Clicks N Bites a few days back (Click here to view the recipe: Vazhaithandu Dosa/Plantain Stem Dosa). Now is the time to return her favour. And so this recipe. Over to the post(You can also check the post on her blog here).

This is a very basic gravy prepared with mushrooms. This can be paired up with any mild main dish like pulaos(like Double Beans Pulao, Carrot Capsicum Rice) or just hot steamed rice. Mushrooms are super good for your health but most vegetarians (including my family!! :() avoid it. But once you try it out, you will love it. It is infact vegetarian. Mushrooms are a great source of Vitamin D, boost your immunity, improve metabolism and are really good for the bladder. So,if you haven’t laid your hands on mushrooms yet, it is high time you start eating it.

Mushroom Gravy

Serves: 3

Preparation Time; 10 minutes
Cooking Time: 20 minutes

Ingredients:

Button Mushrooms – 400 gm
Onions – 3 big
Tomatoes – 3
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Sugar – 1/2 tsp
Cumin Seeds – 1 tsp
Fresh Cream – 1 tbsp (optional)
Butter – 1 tbsp
Salt – To taste

Method:

1. Wash mushroom and pat them dry. Chop them into pieces.
2. Heat water in a pan and once it begins to boil, drop the mushroom pieces and leave them in the hot water for about 5 minutes. Drain and keep aside.
3. Heat butter in a pan. Once it sizzles, add onions and saute till they turn pink.
4. Now add chopped tomatoes and little salt. Saute till then turn soft and mushy.
5. Add all the powders and saute for 3 minutes.
6. Let this cool down. Once cooled, blend the above into a smooth paste.
7. Heat little butter in a pan. Add cumin seeds and once they splutter, add mushrooms and saute till they leave water and all the water is evaporated.
8. Now add the onion-tomato paste and mix well. Add enough water to get a gravy consistency.
9. When the gravy begins to boil, add fresh cream, sugar and salt. Simmer for some more time.
10. Garnish with coriander leaves.