Baby Corn Gravy

Baby Corn Gravy

Today I am presenting delicious dish baby corn gravy. It is mostly cooked in various parts of South, Asia, like India, Pakistan, Singapore and it is mostly liked by Indians.

Please visit Baby Corn Gravy to read more about the dish.

Malli Chutney – Brahmin Special

 Malli Chutney – Brahmin Special

Today I am presenting traditional recipe malli chutney

Ingredients

Coconut – 1 cup

Green chillies – 3

Shallots – 3

Cumin seeds – 1 pinch

Coriander leaves – Few

Salt – As required

Procedure

1. For preparing malli chutney, grind grated coconut with green chillies, onion, cumin seeds and salt.
2. Add coriander leaves to it and grind well.
3. Grind appropriately to make the mixture in a thick form.

Lemon Chutney

 Lemon Chutney

Ingredients

Lemon – 3

Green chillies – 5

Jaggery – 100 g (powdered)

Salt – As required

Asafoetida – A pinch

Coriander powder – ½ tsp

Coconut – 2 tbsp (grated)

Mustard – 1 tsp

Procedure

1. For preparing lemon chutney, roast the coconut till brown color and keep aside.
2. Take the juice of lemon. Add green chillies, powdered jaggery, salt, asafetida and coriander powder.
3. Add coconut into it. Lemon chutney is ready.
4. Splutter mustard seeds and pour to this chutney.  

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Green Chilly Coconut Chutney

 Green Chilly Coconut Chutney

Today I am presenting Green chilly coconut chutney , suitable for idli, dosa, vada.

Ingredients

Coconut – ½ cup (grated)

Onion – 1 (sliced)

Tomato – 1 (sliced)

Green chillies – 3

Salt – As required

Oil – As required

Mustard seeds – 1 tsp

Red dry chillies – 3

Curry leaves – Few

Procedure

1. For preparing green chilly coconut chutney, heat oil in kadai.
2. Fry onion, green chillies.
3. Add coconut and tomato.
4. Do not over fry it.
5. When cooled, grind into paste.
6. Heat kadai, pour little oil and splutter mustard seeds, red chillies and curry leaves. Season the chutney. Add required salt.
7. Green chilly coconut chutney is ready.

Easy Tomato Chutney

 Easy Tomato Chutney

Today I am presenting a delicious chutney  to have with idli, dosa and also with rice which resembles pickle.

Ingredients

Tomato – 5

Garlic cloves – 8 (crushed)

Chilly powder – 2 tsp

Turmeric powder – ¼ spoon

Fenugreek powder – ½ spoon

Asafoetida – ¼ spoon

Mustard seeds – ½ spoon

Oil – 5 spoons

Salt – As required

Procedure

1. Cut down tomato and grind it in mixie.
2. Fry the fenugreek in a pan and allow it to dry and grind it to a powder.
3. Heat oil in a pan.
4. Splutter mustard seeds and sauté garlic and when it turns brown, add tomato juice, chilly powder, turmeric powder and salt.
5. When the raw smell of tomato goes and when oil gets separated on the top, add fried fenugreek powder and asafetida.
6. Finally, remove from flame.

Curry Leaves Chutney

Curry Leaves Chutney

Today I am presenting a green chutney to have with Idli and Dosa.

Ingredients

Curry leaves – 1 bunch

Bengal gram – 2 spoons

Black gram – 2 spoons

Red chillies – 4

Coconut – ½ of one

Onion – 1

Tomato – 1

Tamarind – ¼ lemon size

Salt – As required

Oil – As required

Procedure

1. Heat oil in a pan.
2. Add all the ingredients and sauté for some times.
3. When the raw smell goes, switch off the flame and allow it to cool.
4. Grind the mixture along with salt and little quantity of water.

Curd Raitha.

 Curd Raitha

Today I am presenting easy and simple dish curd raitha.

Ingredients

Curd – 1 cup

Onion – 1 cup (chopped)

Green chillies – 3 (cut into half)

Cilantro – 1 tbsp (chopped)

Ginger – 1 tsp (finely chopped)

Carrot – 1 tbsp (grated)

Salt – ½ tsp

Procedure

1. Mix everything together.
2. Serve with Biriyani. 

  

             

Vegetable Jalfraize

 Vegetable Jalfraize 

Ingredients

Carrot – 1

Potato – 1

Beans – ½ cup

Peace – ½ cup

Chopped cabbage – 1 cup

Onion – ½

Salt – As required

Sugar – ½ tsp

Fresh cream – 2 tbsp

Cinnamon – ½ inch

Cardamom – 2

Oil – 3 tbsp

Coriander leaves for garnishing

For grinding:

Onion – ½

Tomato – 1

Cashews – 8-10

Poppy seeds – 1 tsp

Green chillies – 3

Garlic and ginger paste – 1 tsp

Procedure

1. Cut all the vegetables into small pieces.
2. Cook all vegetables except peas and onion and keep aside.
3. Roast poppy seeds and green chillies in little oil.
4. Grind it along with all other grinding ingredients.
5. Heat oil in a pan.
6. Fry cinnamon, cardamoms followed by onions and fry till translucent.
7. Add ground paste and fry for few minutes.
8. Add all cooked vegetables, salt and little sugar.
9. Pour required water to make it into a thick gravy and cook till done.
10. Just before turning off, add fresh cream and simmer for 2 minutes.
11. Garnish with finely cut coriander leaves. (Serve hot with chapathis or parathas)

Bread Kofta Curry

Bread Kofta Curry

Today I am presenting fried bread and potato dumplings in spicy tomato onion curry.

Ingredients

For the koftas:

Bread slices – 3

Potato – 1

Salt – As required

Green chillies – 2

Chilly powder – 1 tsp

For the gravy:

Tomatoes – 4

Onion – 1

Chilly powder – 1 tsp

Turmeric powder – ½ tsp

Yoghurt/Curd – 1 tbsp

Oil – 3 tbsp

Coriander leaves for garnishing.

For grinding:

Onion – 2 tbsp

Garlic pods – 3

Ginger – A small piece

Garam masala powder – 1 tsp

Procedure

1. For making the koftas, pressure cook potato, peel and mash nicely.
2. Soak bread in little water and squeeze out water from the slices.
3. Mix together mash potatoes and bread by adding salt, green chillies and chilly powder.
4. Heat oil in a pan.
5. Make small balls from the prepared bread and mashed potato dough, flatten a little bit and fry till golden brown.
6. For making the gravy, heat oil in a pan
7. Add chopped onions and fry till translucent.
8. Add ground masala and fry till oil separates.
9. Add yoghurt and fry for a while.
10. Add chilly powder and turmeric powder and fry for another minute.
11. Add tomatoes.
12. After a while, add about one cup of water and boil till the gravy becomes thick
13. Add prepared koftas just before serving.
14. Garnish with finely cut coriander leaves.

Lady’s Finger Raita

 Lady’s Finger Raita

Ingredient

Lady’s finger – 8-10

Yoghurt/curd – 1 cup

Freshly grated coconut – ½ cup

Turmeric powder – ½ tsp

Salt – As required

For seasoning:

Oil – 2 tsp

Mustard seeds – 1 tsp

Black gram – 1 tsp

Red chillies – 2

Procedure

1. Cut lady’s finger into small pieces.
2. Heat oil in a pan.
3. Add all the ingredients for the seasoning.
4. Add cut lady’s fingers and fry for few minutes. Do not cover the vessel.
5. Lower the flame and fry till it is cooked.
6. You can add little amchoor powder or yoghurt to remove the stickiness.
7. Turn off the heat and let it cool.
8. Grind grated coconut and turmeric powder by adding desired water.
9. Mix yoghurt, ground coconut and fried lady’s finger along with salt.  (serve with plain white rice or pulao)