Veg Keema matar

Veg Keema matar is my twist on keema matar receipe . It looks meaty and satisfies all the vegetarian . Try it out

Serving for 2

Ingredients

Soy chunk - 15 nos( soaked in Hot water with salt for 5 min and squeezed dry)
Peas - 1/4 cup

Tomatoes --2 nos( Chopped to small pieces)

Onion( chopped) --1 cup( 1 small size onion)              

Ginger garlic paste -- 2 tsp

Greenchili--  2 nos

Bay leaf -- 3 nos

Cardomom- 2 nos

Jeera -- 1 tsp
Pepper corns- 6 nos

Turmeric -- 1 pinch

Cumin powder -- 1/2 tsp

Corrinder powder-- 1/2 tsp 
Garam masala -- a pinch

Red chili powder -- 1/4 tsp
Mint -- few
Corrinder leaves -- few

Oil -- 3 tsp

Salt -- 1 tsp

To Grind

Ginger garlic paste ( 8 garlic+1 inch ginger)

Method

• Add oil in  a pan, when hot add Jeera, Pepper, cardamom  and bay leaves.
• Add Onions, Chili and grounded paste stir untill raw smell disappear.
• Add tomatoes  and saute for few min. 
• Add chopped soy chunk and matar.(Chop the soaked chunk into tiny pieces )
• Add  coriander powder ,cumin powder ,turmeric powder ,red chili powder, gram masala and salt  then saute until tomatoes are fully cooked.( it takes 15 min to cook.)
• Saute until  u find the oil leaking out of gravy.
• Serve hot

Califlower and peas Kurma

Cauliflower  and peas kurma is a great gravy for chapatis and rotis. I wanted to make a gravy for chapathi  with no tomatoes so i made this  healthy and tasty  side dish...

Serving for 4

Ingredients

Cauliflower --20 florets
Peas --1 cup
Onion chopped  -- 1 cup

Ginger garlic paste -- 2 tsp (8 garlic, 1 inch ginger) 
Green chili- 2 nos

Red chili powder --  1/2 tsp 
Garam masala- 1/4 tsp

Turmeric powder  -- 1/2 tsp

Poppy seeds( kuskus) -- 1 tsp
Bay leaf   --1 no
Cinnamon -- 1 stick

Cloves --  2 nos

Cardamon --2 nos
Cashew --5 nos

Coconut grated -- 3 tsp
Mint leaves -- a handful

Corrinder leaves -- few

To Grind(Adding water)

Coconut

Cashew
Kuskus
Mint
Tumeric powder
Red chili powder
Garam masala powder  

 Method

• On a hot pan add oil ,Bay leaf, Cinnamon stick,Cloves ,Cardamon , Onion, ginger garlic paste, green chili , and cut vegetables with salt and fry on high flame until veg are cooked.
• Add grounded  paste and boil untill the raw smell of  the mint disappears and  the gravy  thickens .
• Garnish with Coriander leaves and serve hot.

Quick and easy Channa gravy

Quick and easy channa gravy is extremely easy and tasty side dish for chapati varieties.Try it out and enjoy.

Serving for 4

Ingredients

Channa / chick peas --  1 cup soaked for 8 hrs and pressure cooked with salt for 3 whistle   

Large Onion --  1 no   

Small tomato --  2 nos( or tomato paste 4 tsp)
Ginger --  1 inch
Garlic -- 8

Red chilli powder  -- 1 tsp

Jeera  powder -- 1 tsp

Corrinder powder --  1 tsp
Garam masala  --  a pinch 

Amchoor powder --1 tsp(can use tamarind instead)

Turmeric -- a pinch

Jaggary -- a pinch

Oil

Salt

To  grind

Onion

Garlic 8+ 1 inch ginger

Make tomatoes into paste separately

 Method

• On a hot pan add oil add onion paste and stir  till bitter taste disappear.
• Add tomatoes paste with little turmeric, water and salt , wait until oil oozes out .
• Add chili powder, cumin powder, corrinder powder garam masala, amchoor powder and stirwell.. 
• Add the channa  into  the paste.
• Add  jaggary and salt and boil until it becomes a semi gravy.
• Add Corrinder leaves and cubed raw onions and serve hot with Chapati

Potato Kurma

Potato recipe is another delicious recipe with potatoes .I loves potatoes and always keep working with potatoes as it blends well with any taste profile and adds an excellent taste to the recipe. Try and enjoy...

Serving for 4

Ingredients

Potatoes -- 3 nos( boiled and cubed)
Onion chopped  -- 1 cup
Garlic -6 nos
Tomatoes -- 3 nos
Green chili -- 3 nos
Cardamom -- 3 nos
Ginger -- 1 inch
Corrinder powder -- 1 tsp
Coconut  graded -- 1 tsp
Turmeric--1tsp
Red chili -- 1tsp
Corrinder powder -- 1tsp
KusKus -- 1tsp
Oil
Salt

To Grind

Coconut
kuskus 
ginger
Turmeric

 Method

• On a hot pan add  cloves, cardamom, cinnamon , chopped onion and garlic then add  chopped tomatoes.
• When tomatoes are cooked add potatoes  and salt and then add ground  paste and allow to boil  then add red chili  powder and dhania powder
• When the veg are cooked and  and the gravy gets thick turn off the stove.
• Granish with Corriander leaves and serve hot.

Green Tomato gravy

Green tomato gravy is a excellent side dish and can be taken as a substitute for kulambhu. I had  this gravy  in my friends place and wanted to try it in my kitchen, with little personal touch it came out delicious.If u are a fan of sour taste try and enjoy.

Ingredients

Tomatoes -- 5 nos

Garlic chopped -- 3 nos

Turmeric --  A pinch
Red chili -- 3 nos

Chili powder-- 1/2 tsp

Tamarind juice -- 1 tsp

Mustard -- 1 tsp
Jeera--1 tsp
Urad dal -- 1 tsp
Salt

 Method

• In a hot pan add  oil then mustard,jeera,dal,garlic and  red chili  and  saute for a while with salt and turmeric.
• Add  tomatoes and cook covered  then  red chili powder  and tamarindjuice.
• Cook dry  in high flame and stir occasionally to reduce carbonization.
• Serve hot.

Kadappa -Moogdal gravy

Kadappa is a popular  side dish in tanjore district.It can be taken along with dosa and roti. Its easy ,tasty and inviting. We always long for new gravy varieties this is one such gravy try this and send me your comments.

Serving for 4

Ingredients

Cooked Moogdal -- 1 cup( pressure cooked with asefotidia)

Potatoes ( Boiled and cubed)--3 nos
Ginger Garlic paste -- 2 tsp
Onion --1 cup
Tomatoes -- 1 nos(optional)
Green chili -- 8 nos
Cardamom -- 2 nos
Cinnamom --1 stick
Cloves -- 3 nos
Ginger -- 1 inch
Bay leaves -- 2nos

Coconut  graded -- 1 tsp
Kus kus -- 1 tsp
Oil
Salt

To Grind

Coconut and kuskus 

 Method

• On a hot pan add  all masala spices and chopped onion with ginger garlic paste and chili and fry for a while then add chopped tomatoes.
• When tomatoes are cooked add potatoes  and salt and cook by adding moogdal.
• When the Dal boils add some water and allow to boil until taste blends.
• Add the ground paste and boil  fora extra falvour.
• Serve hot.

Coconut milk Veg kurma

Coconut Milk veg kurma is a tasty side dish for dosa and roti variety .Although the dish is time consuming it is worth trying and i will rate it 5 star.My hubby likes to take kurma with dosa i tryed various recipes but this is the big hit. so try and enjoy..

Serving for 4

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , 1 potato)
Onion chopped  -- 1 cup
Garlic - 20( 10 to grind) 
Small onion --6
Tomatoes -- 2 nos
Green chili -- 6 nos
Cardamom -- 3 nos
Cashew -- 5 nos
Ginger -- 1 inch
Corrinder powder -- 1 tsp
Coconut milk -- 1 cup
Coconut  graded -- 1 tsp
Kus kus -- 1 tsp
Oil
Salt

To Grind

Paste1 

Coconut and kuskus 


To fry and grind

 Paste 2

Small onion
Garlic 10
Chili
Cashew
Cardamom 
and grind with ginger and dhania poweder

 Method

• On a hot pan add chopped onion and garlic then add paste 2 and fry fora awhile then add chopped tomatoes.
• When tomatoes are cooked add veg and salt and cook by adding coconut milk and cook the veg in coconut milk mixture. 
• When the veg are cooked add paste1 and boil for a thickened gravy.
• Granish with Corriander leaves and serve hot.

Mint kurma

Mint kurma is a tasty side for chapathi  varieties. If u really like the flavour of mint try this kurma...

Serving for 4

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , 1 potato)
Onion chopped  -- 1 cup
Mint  leaves -- a bunch
Tomatoes --2 nos

Ginger-- 1inch
Garlic -- 10tsp

Green chili --  7 tsp

Jeera   --  1 tsp

Turmeric --  A pinch

Coconut grated -- 3 tsp
Kuskus -- 1 tsp

Cinamon --2
Cloves --2

Pottu kadalia -- 2 tsp

Corrinder leaves -- few

To Grind

Cococnut

kuskus
chili
Garlic
Ginger
Pottukadali/ split chick peas
mint( sautee to reduce the flavour optional)

Cinamon
Cloves

 Method

• On a hot pan add oil ,jeera,  Onion, tomatoes , and cut vegetables with salt and fry on high flame until veg are cooked  . 
•  Add grinded paste and boil till  the gravy thickensand raw smell disappear .
• Granish with Corriander leaves and serve hot.

Cauliflower peas kurma

Cauliflower peas  kurma makes a wonderful side dish for chapathi, parotta, and dosa. try it out..

Ingredients

Cauliflower -- 15 florel

Peas -- 1 cup

Chopped onion -- 1 cup

Ginger garlic paste -- 2 tsp

Green chili -- 4 nos

Feneelseeds/ soombhu --1 tsp

Coconut -- 5 tsp

Kuskus -- 1 tsp

Mustard -- 1 tsp

Cinnamon -- 1 stick

Cloves -- 3 nos

Cashew --6nos

Red chili powder -- 1 tsp

Dhania powder -- 1 tsp

Cumin powder -- 1 tsp

Cilantro -- few( pinch)

Turmeric -- a pinch

Salt  -- 1 tsp

Oil -- 3 tsp

To Grind

Coconut

Cashew

Chili

Cloves

Cinnamon

Fennel

Kuskus

Method

• In a Hot pan add oil, mustard,onion  , garlic ginger paste, chopped veg   with water and fry well.
• Add the grounded paste  salt, all powders and allow to boil. 
• When the gravy thickens garnish with corrinder leaves and serve hot.

Egg masala

Egg masala is an easy and a muti purpose dish. It makes a perfect combination with  any variety rice, dosa and roti vatieties. Try it..

Serving for 2

Ingredients


Boiled egg -- 2 nos( cut into halves)       

Onion  --1 cup (chopped)  

Small tomato  --2 nos( or tomato paste 4 tsp)
Ginger garlic paste --  1 tsp

Red chilli powder -- 1 tsp

Jeera  powder -- 1 tsp

Corrinder powder -- 1 tsp
Garam masala -- a pinch

Turmeric  --  a pinch
Cinnamon -- 1 stick
Cloves  -- 3 nos
Cardamom  --3 nos
Fennel -- 1 tsp

Oil

Salt

 Method

• On a hot pan add oil , cinnamon, cloves, cadamom,fennel seeds  . When they get roasted add onion and saute until translucent.
• Add tomatoes  with little turmeric, water and salt , wait until oil oozes out .
• Add chili powder, cumin powder, corrinder powder and  garam masala and stir well,
• Add the boiled eggs into  the paste.
•  Add Corrinder leaves  and serve hot with rice or chapathi.

Veg Kurma

Veg Kurma  is a healthy and tasty gravy that can  betakealongwithChapathidosa and parota.

My husband loves it with dosa so try it and enjoy..

Serving for 4

Ingredients

Vegetables   -- 1 cup (1 Carrot,  10 Beans,few  Cauliflower, 1 cup peas , 1 potato)
Onion chopped  -- 1 cup

Ginger garlic paste -- 2 tsp (8 garlic, 1 inch ginger)

Red chili powder --  1 tsp

Jeera   --  1 tsp

Turmeric --  A pinch

Feenel seeds -- 2 tsp( 1 for seasoning and other for grinding)

Jeera powder -- 1 tsp

Dhania powder -- 1 tsp

Coconut grated -- 3 tsp

Corrinder leaves -- few

To Grind

Cococnut

Fennel seeds (1 tsp)

 Method

• On a hot pan add oil ,jeera, feenel seeds, Onion, gingergarlic paste, and cut vegetables with salt and fry on high flame until veg are cooked  . 
•  Add all the powders  and fry until tastes blend
• Add grinded paste and boil till  the gravy thickens .
• Granish with Corriander leaves and serve hot.

Veg Chalna

Chalna is made generally with mutton since iam vegetarian i like to make in my way so i substituted with mango  and brinjal. Try this with any Briyani its easy and tasty.

Serving  for 2

Ingredients

Toordal --  3 tsp

Cut Onion into slices --   1/2 cup
Ginger garlic paste -- 2 tsp
Mango cubes --4 nos( cut with seeds)
Brinjal -- 2 nos(sliced)

Green chili -- 3 nos

Tomato -- 1 nos(optional)

Turmeric --A pinch

Chili  powder -- 1/2tsp
Jeera powder -- 1/2 tsp
Dhania powder -- 1/2 tsp

Bay leaf -- 3 nos

Cinnamon  --1 stick

Cloves -- 3 nos

Fennel seeds -- 1 tsp

Curry leaves  -- few

Coriander leaves -- few 

Salt  --  1 1/2 tsp

Oil                             3 tsp

Water                       2 cups

Asafoetida.

   

Method 

• Pressure cook the toor dal with turmeric  and asafoetida.
• In a hot pan add masalas then onion ,ginger garlic paste and green chili with curry leaves saute for a while.
• Add chopped  veg,saute till it becomes translucent, add red chili powder , jeera powder, dhania and water.
• Add cooked toor  dal and boil for few min. 
• Add corrinder leaves  and serve hot.

Chidambaram kusthu/ Dry Brinjal Kosthu

Chidambaram  Kosthu  is my grandma's Recipe i got this wonderful recipe from her. I love this recipe as we can  taste   the  authentic Indian flavour.

Serving for 4


Ingredients


Tamarind -- 1 small lemon size piece
Brinjal  -- 3 nos
Small onion  -- 8 nos
Chana dal -- 1 tsp
Kosthu podi -- 2tsp
Red chili  --  3 nos
Red chili powder -- 1 tsp
Curry leaves  -- few
Corrinder leaves-- few
Mustard  -- 1 tsp
Jeera -- 1 tsp
Oil
Salt


Method

•  In a hot pan add oil along with mustard, jeera, dal, curry leaves ,and red chili.
• Add the tamarind juice with salt and chili powder.
• Cut the  brinjal into small pices fry them until translucent and  smash them seperatly and add to the gravy.
• Boil then until gravy thickens .
• Add the kosthu podi.( add last to retail its flavour)
• Add corrinder leaves and serve hot with dosa or idly.

Gobi Peas Masala

Gobi peas masala is a easy north indian gravy . It makes a wonderful combination with chapathi and other roti varieties.

Serving for 4

Ingredients

Cauliflower              1/2 floral           

Frozen Peas            1 cup(for dry peas soak  8 hrs and pressure cook) 

Onion                       1 no   

Small tomato           2 nos( or tomato paste 4 tsp)
Ginger garlic paste   1 tsp

Red chilli powder      1 tsp

Jeera  powder          1 tsp

Corrinder powder     1 tsp
Garam masala         a pinch 

Amchoor powder     1 tsp(can use tamarind instead)

Shredded Coconut   3 tsp

Turmeric                   a pinch
Cinnamon                 1 stick
Cloves                      3 nos
Cardamom               3 nos
Bay leaves               2 nos

Jaggary                  a pinch

Oil

Salt

To  grind

Onion

Garlic 8+ 1 inch ginger

Make tomatoes into paste separately

 Method

• On a hot pan add oil , cinnamon, cloves, cadamom, bay leaves . When they get roasted add onion paste and stir  till bitter taste disappear.
• Add tomatoes paste with little turmeric, water and salt , wait until oil oozes out .
• Add chili powder, cumin powder, corrinder powder garam masala, amchoor powder and stirwell.. 
• Add the vegetables  into  the paste.
• Add  jaggary and salt and boil until it becomes a semi gravy.

• Add Corrinder leaves  and serve hot with Chapati.

Easy Dal

Easy dal   is  a tasty side dish for  dosa, small idly, chapathi.This  made so quickly when u have cooked toordal.

Serving  for 2

Ingredients

Toordal                   3 tsp

Cut Onion               1/2 cup

Green chili               3 nos

Tomato                   1 nos

Turmeric                 A pinch

Chili  powder          1/2tsp

Jeera                       1 tsp

Curry leaves            few

Coriander leaves     few 

Salt                          1 1/2 tsp

Oil                             3 tsp

Water                       2 cups

Asafoetida.

For Seasoning 

Jeera                       

Curry leaves

Coriander leaves    

Method 

• Pressure cook the toor dal with turmeric  and asafoetida.
• In a hot pan add  oil  jeera then onion and green chili with curry leaves saute for a while.
• Add chopped tomatoes ,saute till it becomes juicy, add red chili powder and water.
• Add cooked toor  dal and boil for few min. 
• Add corrinder leaves  and serve hot.

Masala Free Peas Subji

Masala Free Peas Subji  is a semi gravy made when  bored eating masalas and got exhausted with the same flavor profile. This dish is a out of box wonderful recipe for Chapathi and Dosa.

Serving for 4

Ingredients

Frozen Peas          1 cup(for dry peas soak  8 hrs and pressure cook) 

Onion  chopped     1 cup     

Small tomato        2 nos

Tamarind juice      3 tsp

Red chilli                3 no

Jeera                     1 tsp

Corrider seeds      1 tsp

Black Pepper         8 nos

Shredded Coconut 3 tsp

Mustard seeds       1 tsp

Curry leaves           few

Turmeric                 a pinch

Jaggary                  a pinch

Oil

Salt

Oil

To  roast and grind

Fry

Black pepper     

Red chilli            

Jeera                   
Corrinder seeds

And grind with Coconut

Seasoning

Mustard seeds        

Curry leaves         

Corinder leaves

 Method

• On a hot pan add oil , mustard  and curry leaves . When they get roasted add onion  and roast until golden brown.
• Add tomatoes and peas  along with little turmeric, water and salt , wait until raw smell disappears .
• Add the grounded paste and saute  to coat the veg with the paste.
• Add tamarind juice, jaggary and salt and boil until it becomes a semi gravy.

• Add Corrinder leaves  and serve hot with Chapati.

Moogdal kosthu

Moogdal kosthu  is  a tasty side dish for  dosa, small idly, chapathi.

Serving  for 4

Ingredients

Moog dal                3 tsp

Cut Onion               1 cup

Green chili              3 nos

Tomato                   2 nos

Turmeric                 A pinch

Chili  powder          1/2tsp

Jeera                       1 tsp

Mustard                   1 tsp

Curry leaves            few

Coriander leaves     few 

Salt                          1 1/2 tsp

Oil                             3 tsp

Water                        2 cups

Asafoetida.

For Seasoning 

Jeera                       

Mustard  

Curry leaves

Coriander leaves    

Method 

• Presure cook the moog dal with turmeric  and asafoetida.
• In a hot pan add  oil then onion and green chili with curry leaves saute for a while.
• Add chopped tomatoes saute till it becomes juicy, add red chili powder and water.
• Add cooked moog dal and boil for few min. 
• Add the seasoning and serve hot.

Tips 

• If u have kosthu podi add for a wonderful flavor

Pepper cauliflower semi gravy

Pepper cauliflower semi gravy  is wonderful side dish for chapathi , roti, and nan. If u want a unique taste to satisfy your taste buds try it out for sure......

Serving for 4

Ingredients

Small cauliflower  --  1 no

Small onion  -- 20 no  

Pepper -- 1 tsp

Red chilli  --  2 no

Jeera  -- 1 tsp

Fennel seeds  -- 1 tsp

Mustard seeds -- 1 tsp

Curry leaves  -- few

Turmeric  --  A pinch

Basil(optional)

Salt

Oil

To grind

 Onion                   8 no

 Black pepper       1 tsp

 Red chilli             2 no

 Jeera                   1 tsp

Seasoning

Fennel seeds           1 tsp

Mustard seeds         1 tsp

Curry leaves            few

 Method

• On a hot pan add oil , mustard  fennel and curry leaves . When they get roasted add small onion 12 no until golden brown.
• Add cauliflower along with little turmeric, water and salt , wait until cauliflower is fully cooked .
• Add the grounded paste and saute  to coat the cauliflower with the paste.

• Add Basil and serve hot with Chapati.

Tips

  Avoid red chili and add Black pepper.

  Good for cold relief