Roochis: Gravy / Curry

Showing posts with label Gravy / Curry. Show all posts

Coriander Chicken (dry/gravy)

A little different from the usual chicken curry. Fresh Coriander leaves is ground into a fine paste to get a green gravz. Goes good with chappati, naan, roti and also rice. This can be made dry or gravy depending on what you serve with.

Ingredients :
For grinding

Green Chillies : 4 Nos.
Coriander leaves : 1 cup

Cashewnuts : 10 Nos or 3 tbsp of Fried grams
Coconut grated : 2 tbl spn

Grind Chillies and Coriander leaves with a little water and keep aside.
Grind Cashew and Coconut with little water and keep aside.
For Curry :

Chicken : half kilo (boneless or with bone)
Cumin Seeds : 1 tea spn
Coriander powder / Hand crushed coriander : 1 tbl spn
Ginger garlic paste : 1 tbl spn
Turmeric : half tea spn
Oil : 2 tbl spn
Chilli pwder : 1 tsp (optional)
Salt

Method of preparation :

Heat oil in a nonstick pan and add cumin seeds.
Once they splutter add coriander powder, ginger garlic paste stir it once.
Add ground coconut paste and fry for a min.
Now add ground coriander paste, turmeric and salt. Fry for 4 to 5 min now add chicken and close lid.
Keep stirring occasionaly and let the chicken cook well in low flame for about 20 min (add water in regular intervel when needed for the chicken to cook).
Add chilli powder to spice it up more. Once the chicken is cooked soft remove from flame and serve.

Note : You can add a cup of yogurt while cooking chicken.
Also known as : Kotamali Koli Kari, Kothambari Chicken, Coriander Chicken Masala
Optional : You can squeeze in few drops of lime juice once the dish is done.

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Egg Stew

Boiled eggs are added to thin spiced coconut sauce which goes well with Idiappam and Appam and garnished with fresh cilantro leaves.

Ingredients :

Eggs : 5 Nos
Onion : 1 No (finely chopped)
Tomato : 1 No (finely chopped)
Fennel seeds : 1/2 tsp
Mustard seeds : 1/2 tsp
Turmeric : 1/4 tsp
Salt to taste
Cilantro for garnishing

To grind :

Coconut : 4 tbsp
Fennel seeds : 1/4 tsp
Chilli powder : 1/2 tsp
Green Chillies : 3 Nos.
Ginger : 1/2 inch
Garlic : 3 pods

Method of preparation :

Boil water in a vessel and add egg and cook for 10 min. Drain hot water, run cold water on eggs and remove skin and cut into half - keep aside.
Grid the ingredients listed above for grinding. Make it as fine paste as possible.
Heat oil in a pan, add mustard and fennel seeds once they are done add onions and fry till golden brown
Add tomatoes and cook till it turns mushy, now add the ground mixture, turmeric, salt, lots of water and let it boil for 10 to 12 min.
The sauce should be watery a little thicker than rasam, adjust water accordingly, check taste and add boiled eggs and garnish with cilantro. Close it with a lid and keep it aside for 5 min before you serve.

Note : Garnishing with fresh cilantro leaves gives a nice taste and aroma to the stew
Also Known as : Egg curry for idyappam, Egg stue, sauce for idiyappam, side dish idiyappam

Egg Tomato Curry

One jiffy curry which goes with Indian bread, made with broken egg mixed in Tomato curry.

Ingredients :

Eggs: 3 Nos.
Tomato : 3 Nos / 1 cup tinned diced tomatoes
Onions : 1 No. (large - finely chopped)
Chilli powder : 1 tsp
Turmeric powder : 1/4 tsp
Bay leaves : 2 Nos.
Mustard seeds : 1/2 tsp
Peas : 1/2 cup (optional)
Oil : 1 tbsp
Salt to taste

Method of preparation :

Heat Oil in a wide pan, add bay leaves and mustard seeds once they splutter add onions and salt
When onions turn golden brown add tomatoes and fry till they turn mushy add chilli powder and mix
Move this to one side of the pan, pour the eggs on the other side and let it fry.
Once the egg is appropriately fried, add cooked peas and mix everything together.
Give it all a good stir and serve.

Note : Fry the eggs well as it would not get cooked much once you mix tomatoes with it.
Also Known as : Broken Egg Curry, Guddu koora, Mutta Thakkali, Egg Drop Tomato masala
Variations : Peas is optional.

Methi Chicken Masala

Chicken is cooked with fresh fenugreek leaves, onions and tomato to make a tasty Methi Chicken Masala that goes well with Indian Bread like Chappati, Naan, Roti and also Rice

Methi Chicken Masala

Ingredients:

Chicken : 200 gms (boneless cut into small pieces)
Potato : 1 No ( chopped as the same size of chicken pieces)
Onions : 2 Nos. (finely chopped)
Tomato : 2 Nos (finely chopped)
Fenugreek leaves : 1 bunch (or 4-5 cubes)
Yogurt : 2 tbsp
Cumin seeds : 1 tsp
Coriander powder : 1 tbsp
Chilli powder : 1 tsp
Turmeric : 1/4 tsp
Green Chillies : 4 Nos.
Ginger Garlic paste : 1 tbsp (or use G&G powder)
Cashewnuts : 5 Nos (make it into powder)
Garam Masala powder : 1/2 tsp
Oil : 2 tbsp
Salt to taste
Method of preparation :
Add some water to yogurt and whip it well and keep aside.

Method of Preparation

Heat Oil in a wide non stick pan and add cumin seeds.
When cumin turns colour, add chopped onions and little salt and fry till golden brown.
Add ginger and garlic paste and fry for a min before you add chopped tomatoes.
Once the tomatoes turn mushy add fresh chopped fenugreek leaves, coriander, turmeric and chilli powder.
Close the lid and cook for 4 to 5 min, now add whipped yogurt and let it cook for another 2 to 3 min.
Add Chicken and Potatoes, mix well and close lid and cook it in medium heat for about 6 to 7 min.
Check if there is enough water for the chicken to cook else add some water.
Add Cashew powder cook for another 5 min without lid till chicken is cooked soft enough.
Add garam masala and adjust taste. Methi Chicken Masala is ready to serve.

Note : You can add kasuri methi if you do not have / have enough Fenugreek leaves (taste differs)

Also Known as : Fenugreek Chicken Masala, Methi Murg Masala, Menthayala kodi koora, Venthiyakeerai Koli Kari.
Variations : Add some fried cashewnuts when the gravy is done.

Tangy Onion Stuffed Brinjal

This is one of varieties of stuffed brinjal which is tangy and stuffed with ground spices and onion. Can be served with Rice and Rasam or Rice and Dhal.

Tangy Onion Stuffed Brinjal

Ingredients :
Brinjal : 6 Nos. (baby eggplant)
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Urad Dhal : tbsp
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Curry leaves : 1 string
Onion : 1 large (grated)
Turmeric powder : 1/4 tsp
Tamarind : 1 inches
Oil : 3 tbsp
Salt to taste
Method of Preparation :

Slit Brinjal vertically to see a plus when u hold it. Dont cut it completely so that it can be stuffed.
Soak tamarind and extract thick pulp
Roast Mustard seeds, Urad Dhal, Cumin seeds and powder it.
Heat oil in a pan, fry onions, with salt and include the powder along with turmeric, chilli powder and coriander powder and tamarind.
Stuff the above mixture into the Brinjal. Retain the remaining stuffing mixture.
In another pan heat oil and add curry leaves and slowly arrange the stuffed brinjal and pour the remaining mixture along with half glass of water, close lid and cook. Turn it once so that the other side of the brinjal is cooked.
Remove from flame and serve with Rice and Dhal.

Note : Do not add too much of tamarind. You can fry chopped onions and grind instead of grating.
Also Known as : Pulla Gutthi Vankaya , Puli Yennai Katharikka, Badanekai huli

Potato Cauliflower Curry with Garnished Rice

Jeera Garnished Rice packed with Potato Cauliflower added with heavy wiping cream to make it saucy.
Lunch Box Recipe takes around 25 min

Ingredients :
For Garnished Rice

Rice : 2 Cups
Fennel seeds : 1 tsp
Bay Leaves : 2 Nos.
Cloves : 2 - 3 Nos.
Oil - 1 tbsp
Green Chillies - 4 Nos.
Half cup - finely chopped carrots and beans (optional)
Salt to taste
Butter : 1/2 tbsp

For Curry

Cauliflower : 1 cup
Potatoes : 2 Nos.
Onion : 1 No
Tomato : 1 No. or Tinned diced half cup
Jeera : 1/2 tbsp
Ginger garlic paste : 1 tsp together / 1 tsp powder
Oil : 1 tbsp
Turmeric : 1/4 tsp
Chilli Powder : 1/2 tbsp
Coriander Powder : 1/2 tbsp
Heavy wiping cream : 1/4 cup
Coriander Leaves for garnishing
Salt to taste

Method of preparation :

Wash and keep rice in electric rice cooker. Add finely chopped carrots / beans.
Heat oil in a pan, add bay leaves, cloves and fennel seeds fry, add green chillies chopped length wise.
Once it fries add it into the rice cooker along with salt and butter.
Give a stir and close lid.

For Curry finely chop onions and tomatoes.

Cook chopped Cauliflower and Potatoes in the microwave for 6 min.(Add little water)
Heat Oil in a pan, add Jeera once it fries add onions with some salt.
When onions turn translucent add ginger and garlic paste, tomatoes and fry till it gets mushy.
Now add turmeric, chilli powder and coriander powder.
Add cooked vegetables along with remaining vegetable cooked water, stir well.
Finally add cream and coriander leaves stir for a min
Rice would be ready by now - ready to pack.

Note : Adjust gravy thickness as you need by adding water
Also Known as : Aloo Gobi Sabzi
Variations : Add peas for the curry / fresh peas for the rice.

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Mix Veg Curry

Mix Vegetable Curry

I had to make a vegetable curry and decided to just try out something new and yet simple. I just went on and in a flow picked up all those ingredients which I felt would make the curry rich. I served this with Ghee Rice, can also be served with Jeera Rice / Batura / Chappati / Puris
Ingredients :

Vegetables - approx 750 gms (Potatoes, Carrots, Peas, Cauliflower, Beans )
Cumin Seeds - 1 tsp
Bay Leaves - 2 Nos
Fennel Seeds - 1 tsp
Tomatoes - 3 Nos
Coriander Powder - 2 tbsp
Green Chillies - 4 Nos.
Coconut Milk - 100 ml
Garam Masala powder - 1/2 tsp
Turmeric - 1/2 tsp
Coriander Leaves for garnishing
Oil - 2 - 3 tbsp
Salt to taste

For Paste :

Onions - 2 Nos
Ginger & Garlic - 2 tbsp
Coriander Leaves - 10 strands
Mint Leaves - 3 strands
Green Chillies - 3 Nos.

Method of Preparation :

Finely grind all the ingredients listed for the paste and keep aside.
In a thick bottom vessel add cumin seeds, bay leaf, fennel seeds.
After few seconds add ground paste and fry till the raw smell goes away.
Add finely chopped tomatoes and salt and cook till the tomatoes turn mushy.
Add Coriander powder, Turmeric Powder and stir
Add vegetables chopped into medium pieces into it and add 2 cups of water and close lid.
Stir occasionaly once the vegetables are cooked add coconut milk and garam masala get it to boil
Adjust taste, garnish with finely chopped coriander leaves and serve.

Note : If its not enough spicy you can add chilliy powder. Add water based on the consistency of the gravy you prefer.
Also Known as : Mix Vegetable Gravy, Vegetable Korma, Veg Kurma, Aloo Mattar Gobi ka Sabzi

Avarekai Sambar

Avarekai Sambar

Its said that the city Bangalore got its name after though beans. Benda-Kaalooru which eventually changed as Bengaluru.
This sambar along with Idlis would be a great combination. This can be served with Dosa / Rice / Ragi Mudde as well.
Ingredients :
Avarekai : 100 gms (I used deshelled) Surti Lilva Bean
Potatoes : 3 Nos.
Chilli powder : 1/2 tbsp
Green Chillies : 3 Nos.
Tamarind : 1 tbsp
Coriander leaves for garnishing

for grinding
Cumin Seeds : 1 tsp
Black Pepper : 1 tbsp
Coriander Seeds : 2 tbsp
Coconut : 1 cup (grated)

for tempering
Oil : 1 tbsp
Mustard Seeds : 1/2 tsp
Asafotida : 2 pinches
Curry leaves : 2 stings
Method of preparation :
In a pan, fry all the ingredients for grinding for 4 to 5 min in low flame. If you are using coriander powder then you need not fry it. Bring it to room temperature and grind it with enough water.
In a big vessel boil potatoes with enough water and when the potatoes are half cooked add avarekai along with a little salt and bring it to boil.
Now add the ground paste, turmeric, green chillies and cook it till the potatoes and avarkai are cooked.
Add tamarind paste, chillipowder, water according to the consistency you need and adjust salt.
Let it boil for 3 to 4 min and remove from flame, temper and garnish with coriander leaves.

Note : I used the dried desheelled avarekai and soked it in water for about 5 hrs before cooking.
Make sure not to over cook the avarekai.
Also Known as : Surti Lilva Sambar, Surti Beans Sambar, Avaraka Sambar, Avarekai Saru, Pituku pappu pulusu, Hitikina bele Saaru, Dried Avarekai Sambari, Avarekalu Huli, Chikkudukai, Motcha Kottai Kozhambu, Vaal Beans Gravy, Anapakai Charu, Field Beans, Dolichos lab lab, Bangalore beans, Hittin mele avarekaalu
Variations : You can add Beans and Carrots along with Potatoes. This can be made with shelled beans also.

Methi Pepper Chicken

Methi Pepper Chicken

Chicken is spiced with pepper and flavoured with Dry Methi Leaves. This preparation goes well with Rasam Rice/ Dhal Rice, Phulka / Rotis.
Ingredients :

Chicken : 1/2 kg
Onions : 2 Nos.
Tomato Puree : 1 cup (100 gms)
Ginger & Garlic Paste : 2 tbsp
Pepper : 1 tsp crushed
Pepper powder : 1/4 tsp
Chilli powder : 1/2 tsp
Qasoori Methi : 2 tbsp (Dry Fenugreek Leaves)
Bay Leaves : 2 Nos.
Turmeric : 1/4 tsp
Salt to taste
Oil : 2 tbsp

Method of Preparation :

Cut Chicken in medium size pieces.
Heat oil in a pan and add bay leaves, chopped onions and fry.
After a min add chicken pieces, salt, turmeric stir and close lid.
Stir ever 2 min till the chiken is 50% cooked.
Add Tomato puree, Ginger garlic paste, Crushed Pepper stir and close lid.
Sitr regularly till the chicken is almost cooked.
Now add chillipowder, pepper powder and Methi leaves and stir well (dont close lid)
After a min remove from flame and serve.

Note : Extra water is not required. Chicken gets cooked in the water that oozes out from chicken.
Also Known as : Kasturi Methi Chicken, Frenugreek Leaves Chicken, Miryalu Menthayala Kodi Vepudu, Kasuri Methi Chicken, Venthiya Koli Kari
Variations : Potatoes can be added to this. Sqeeze in a little lime juice at last for tangy flavour

Kadai Paneer

Kadai Paneer

A semi gravy made with Paneer and Bell Peppers. Tomato is pureed to get the sauce. Goes well with and Indian Bread.
Ingredients :

Paneer : 1 cup (cut into small cubes)
Bell pepper : 3 Nos. ( Mixed coloured)
Tomato : 2 Nos.
Ginger & Garlic Paste : 1 tbsp
Green Chillies : 3 Nos.
Cumin Seeds : 1 tsp
Oil : 5 to 6 tbsp
Butter : 2 tbsp
Chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Salt to taste

Method of preparation :

Grind Tomato, G & G Paste, Green Chillies.
Heat 2 tbsp of oil and fry Paneer till it turns its colour and keep it aside.
Fry Bell Peppers in the sam pan adding some more oil till its half done and remove from pan.
In the same pan add some butter and cumin seeds.
Add ground tomato puree and keep frying it till it comes down to half the qty.
Add chilli powder, coriander powder, salt and stir
Include the fried paneer and capsicum and mix well.
You can add half tsp sugar if you want. Let it cook for 2 to 3 min and remove from flame

Note : Do not roast the paneer till its brown, remove as it turns golden. Bell peppers should be firm.
Also Known as : Kadai Paneer with Capsicum / Bell Peppers, Paneer Tomato Gravy
Variations :You can add fried potatoes.

Onion Sambar

Vengaya sambar is what my dad used to call this. This is a nice combination with Puri or Chappati. It can be prepared real quick.
Ingredients :

Gram Flour : 2 tbl spns
Potatoes : 2 Nos. (optional)
Onions : 1 No. Big
Tomato : 1 No.
Green chillies : 3 Nos.
Curry leaves : 1 string
Mustard seeds : 1/2 tspn
Urad Dhal : 1/2 tspn
Turmeric : 1/4 tspn
Cumin pwdr : 1/2 tspn
Fennel seeds : 1/2 tspn
Salt to taste
Oil : 1 tbspn

Method of preparation :

Heat oil in a pan fry mustard seeds, urad dhal, fennel seeds, turmeric, green chillies and onions (chopped lengthwise) and fry when onions are almost done add tomatoes chopped in big chunks
In the meanwhile mix gram flour with some 2 cups of water in a bowl.
Add this mixture into the fried onions along with salt and cumin powder.
Add more water than the required thickness of the gravy as gram flour has to boil for 5 min during which it absorbs a lot of water. (Cooked potatoes to be added now)
Do not add too much salt. Cook for 5 min and serve hot with Poori or Chappati.

Note : This got to be served when its hot. Tends to thicken when its cold. Add a lot of water and it thickens as gram flour cooks. I tried this with rice also and it tasted good.
Also Known as : Bombay Chutney, Onion Sambar, Erulli Sambar, Potato Curry, Poori Potato Curry

Simple Spinach Dhal

Simple Spinach Dhal Recipe which can be an add on in the lunch menu. Recipe is made in the way its prepared by my mom.

Ingredients :

Spinach : 1 bunch / 2 frozen cubes.
Toor Dhal : 1 cup
Onion : 1 no
Tomato : 1 no (optional)
Green / Red Chillies : 5 to 6 Nos.
Garlic : 4 to 5 pods
Salt to taste

For Seasoning : Oil, Mustard seeds, Cumin seeds, Asafoetida, Urad Dhal, Curry Leaves

Method of Preparation :

Wash Toor Dhal and put that into a pressure cooker along with rest of the ingredients and cook for 1 or 2 whistles(i.e. as long you take to cook Dhal usually)
Once the pressure is released pour excess water if any into another bowl. (This excess water can be used for making Rasam.)
Mash it with a mashing stick.
Prepare the seasoning and add it to the mashed spinach dhal.
Serve hot with Rice.

I prefer to eat this with Hot Rice adding a spoon of sunflower / ground nut oil on.
Also Known as : Pappu Kuraku, Kooraku Charu, Palak Pappu, Dhal Palak, Spinach Dal, Keerai Masiyal
Variations : You can use Vadayam seasons also.

Egg Drop Masala Gravy

Egg Dish that does not require another side dish so this would make a quick meal that can be served with Rice.
Ingredients :

Egg : 4 nos
Oil : 1 tsp
Mustard seeds: 1/2 tsp
Curry Leaves : 1 strand
Onion : 1 No. (Finely Chopped)
Tomato : 1 No.
Garam Masala : 1/2 tsp
Turmeric : 1/4 tsp
Chili pwdr : 1/4 tsp
Coriander pwdr : 1/2 tsp
Pepper Pwdr 1/4 tsp
Salt to taste
Coriander Leaves to garnish

To Grind – Paste 1

Onion : 1 No.
Ginger : 1 inch
Garlic : 5 -6 pods
Green Chilies : 2 nos.

To Grind – Paste 2

Cumin Seed : 1/2 tsp
Poppy Seed : 1/4 tsp
Coconut : 3 tbsp
Fennel Seeds : 1/2 tsp
Cashew nuts : 5 nos

Coarsely grind Paste 1 ingredients and very finely grind Paste 2 ingredients. Keep aside.
Heat oil in a wide thick bottom / Non stick pan, add Mustard Seeds once it splutter, add Curry leaves and Onions and fry.
Add Ground Paste 1 and fry till the raw smell goes away.
Add Finely chopped tomatoes, Chilli, Turmeric , Coriander, Pepper Powder and Garam masala, Salt and stir for half a minute.
Now add Ground Paste 2 along with a cup of water andwait till it starts boiling.
Now break the egg and drop it direclty into the boiling gravy and DO NOT STIR. Pour rest of the eggs in the same way. Make sure not to pour two eggs one above the above.
Place a lid on the pan and cook for 5 min before you give a stir. Let it boil for 4-5 min more.
Garnish with coriander leaves and serve hot with Rice

Note : Do not let the gravy boil for more than 10 min as that would make the egg rubbery / hard.
Also Known as : Muttai Kuzhambu, Egg Curry, Guddu Pulusu, Broken Egg Curry, Chettinad Egg Gravy, Egg Drop Curry, Egg Drop Masala
Variations : You can use thick coconut milk instead of grinding coconut to get a fine gravy texture.

Chettinad Chicken Curry

Chettinad Chicken Curry made with Coconut milk goes well with Rice, Indian Bread and Ghee Rice. Keep all the ingredients ready before your start.
Ingredients:

1 kg chicken, cut into medium sized pieces
1 cup small onions, shallots (sambar onions preferred)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup thick coconut milk (Approx 400ml)
fresh coriander leaves for garnish
salt to taste
2 tbsp oil

To Make paste:

2 green chillis
8 -10 garlic flakes
1 inch ginger
1 tsp poppy seeds (soaked in warm water for 10 minutes)

Roast and make a powder:

1/2 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
6-8 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil

Method of preparation :

Heat 1/2 tsp oil in a pan and dry roast the ingredients listed for powder and keep aside.
Grind all the ingredients listed for paste and keep aside.
In a pressure cooker add 2 tbl spoon oil and add Curry leaves and Onions, once it turns translucent add the ground paste and fry so that the raw smell goes away now add Chicken to it and fry for 4 to 5 min.
Add Tomatoes, Turmeric, Salt and fry for 4 to 5 min. (Do not close the lid.)
Add Coconut milk and close the lid to pressure cook for 3 to 4 min / 1 whistle.
Once the pressure comes down add the ground powder and cook for 2 to 3 min.
Garnish with coriander leaves and serve hot.

Note : The thickness of the gravy depends on the thickness of coconut milk.
Also Known as : Coco Milk Chicken Masala
Variations : You can add potatoes along with chicken. (I normally add potatoes to this dish)

Garlic Curry / Pundu Kozhambu / Vellipai Koora

Ingredients for Grinding:

Coconut : 3 table spoon (grated)
Coriander powder : 1 table spoon
Ginger Garlic Paste : 1 tea spoon
Poppy seeds : half tea spoon (optional)

Grind all the above ingredients into a smooth paste.

Ingredients for Gravy

Mustard seeds : Half tea spoon
Urad Dhal : Half tea spoon
Channa Dhal : Half tea spoon
Curry Leaves : 2 strings
Onion : 1 No. Finely chopped
Garlic : 12 to 15 pods
Chilli Powder : 1 table spon
Tamarind paste : 1 table spoon
Turmeric powder : Qtr tea spoon
Tomato : 1 No.
Oil & Salt to taste
Coriander Leaves for garnish

Method of preparation :

Heat oil in a pan, add Mustard Seeds, Urad Dhal, Channa Dhal, Curry leaves and fry.
Add garlic and fry a little now add Turmeric, Onions and fry till they are golden brown.
Add tomato and fry till the raw smell goes away.
Now add the ground paste, Chilli powder into this mixture with enough water and let it cook for about 10 to 12 min till the raw smell in the gravy goes away and Garlic is cooked.
Add Salt and Tamarind paste to this mixture according to taste.
Garnish with Coriander leaves and Serve with Rice.

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Rasam (Dhal Rasam)

Rasam is a daily dish prepared in most parts of South India especially in Tamil Nadu. Dhal Rasam, Tomato Rasam, Tamarind Rasam, Pepper Rasam and so on are usual. At my home our usual lunch would be Rice + Dhal Sambar + Rasam + Any friend vegetable. Out of all varieties of Rasam I love dhal Rasam which is lite and yummmmmm.Also known as Paruppu Rasam or Paruppu Rasam or Bele Rasa.

Ingredients :

Dhal water : (Boil Toor Dhal and separate the water, Dhal can be used for Sambar)
Mustard Seeds : 1 tea spoon
Red Chillies : 2 to 3 Nos.
Curry Leaves : 1 string
Asafotida : 2-3 pinch (Hing)
Tomato : 1 No. Small
Turmeric Powder : qtr tea spoon
Tamarind extract : 1 - 2 table spoon (if you are using thick paste then half tea spoon)
5 pods of Garlic + 1 tea spoon cumin seeds + 1 tea spoon black pepper (use a hand grinder and smash all these coarsely)
Oil : 1 table spoon
Salt
Coriander Leaves

Method of preparation :

In a pan heat oil, add mustard seeds, broken red chillies, curry leaves and Asafotida.
Before the red chillies get burnt add finely chopped tomato (preferably seqeez the chopped by hand tomato while putting it into the pan), fry it for 2 min
Add tamarid extract and once it comes to boil, add the pepper+garlic+cumin paste, turmeric powder, Dhal water and Salt. If the Dhal water is thick then add extra water. Bring this to boil, as soon as it comes to boil add finely chopped coriander leaves and remove from flame.

Note : Add less tamarind extract first and once you pour the dhal water you can check taste and add more of tamarind if required. When the Dhal water comes to boil, you can see the froth, immediately remove from flame and dont boil it more.
Many of them use rasam powder instead of grinding cumin and pepper. It tastes great when you make it fresh.
Servie with Rice and pickle or any side dish. Rasam is good for Digestion

Puli Keerai / Pulupu Kooraku / Tangy Greens

This is a quick greens recipe that goes well with Rice and Ragi Balls.

Ingredients :

Green Leaves : 2 bunches ( Paalak (spinach) Arai keerai / siri keerai)
Onion : 1 No.
Tomato : 1 No.
Tamarind Extract : 1 table spoon
Garlic : 5 pods
Green / Dry chillies : 3 to 4 Nos.
Salt
For Seasoning : Mustard Seeds, Oil, Urad dhal, Green curry leaves

Method of preparation :

Put all the above Ingredients along with enough water and cook it for around 15 min, you can even pressure cook it.
Once its done smash it coarsely with a hand mixer or Grinding stick. Do not use Mixi it does not taste good.
Now add seasoning to this and mix.

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Vegetable Sagu

Sagu is an accompliment with Set Dosa served in most of the Bangalore restaurants. This is my version of Veg Sagu which goes with Rice also pretty well.

Ingredients :

Grated coconut : 3-4 tbl spn
Fried grams : 2 tbl spn
Fennel Seeds : qtr tea spn
Ginger : half inch & Garlic 4 pods
Onion : 1 No.
Mustard seeds : 1 tea spn
Urad Dhal : 1 tea spn
Peas, Carrot, Beans, Potatoes ( 1 cup together)
Green chillies : 4 Nos.
Curry leaves : 1 string
Coriander leaves
Salt

Method of preparation :

Grind coconut, fried grams, fennel seeds, ginger and garic into a coarse paste.
Heat oil in a pan, add Mustard seeds, Urad dhal once the mustard splutters add curry leaves, green chillies and onion.
Once the onion turn translucent add the vegetables and ground mixture, salt and little water.
Close the lid and cook till the veggies are done.
You can use a pressure cooker to make things easier. Adjust the taste and add coriender leaves. Serve with Set dosas / Rice

Preparation time is around 15 min.

Chicken Curry - Simple version

I learnt to make chicken gravy in only one way from my mom. Once i moved to Germany after marriage, I started to browse for recipes as I had to cook a different dish every day. Only when I realized how difficult it is for moms to decide on what to cook on particular day. Earlier when my mom asked what to cook for the day, mostly I would bluntly say anything, but now I know how irritating an answer that is...

This version of chicken curry goes well with rice and any kind of Indian bread. I feel when there are not many of them for the meal then its best to try this version out. Say just for 2 or 4 of them this would be apt.

Ingredients :
Marination :

Chicken : 200 gms
Potatoes : 2 Nos. (Optional)
Ginger Garlic paste : 2 tbl spn
Coriander Powder : 1 tbl spn
Chilly Power : 1 tal spn
Turmeric Powder : 1 tea spn
Curd : 5 to 6 tbl spn
Salt

-------------------for Gravy :

Garam Masala powder : 1 tea spn
Pepper powder : 1 tea spn
Onions : 4 Nos. Medium sized
Oil : 2 tbl spns
Curry leaves : 1 string
Mint Leaves : 3 stings
Coriander leaves

Method of preparation :

Marinate the chicken with all the ingredients given in marination list and start doing the rest of the chopping tasks which would be enough.
Heat oil in a thick iron / nonstick pan once its hot add curry leaves
Add finely chopped onions (chop onion as finely as possible) once the onions turn golden brown
Add the marinated chicken and fry it for 5 min and then add water, close it with a lid and stir it once in every 3 to 4 min.
Add more water if the gravy is getting dried.
After 10 min add garam masala powder and mix well and allow the chicken to cook tender.
When the chicken is almost done then add Pepper powder, mint leaves, coriander leaves and close the lid for 5 min.
If the water is too much in the gravy then cook it without the lid on till you feel its in the right consistency. Serve Hot

The chicken gravy tastes great when you cook for around 30 min in medium flame.

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Tomato Sambar for Idli

This is one of the common combination thats made by my mom for Idli. It goes well with Rice also.
I have never tasted similar sambar else where like in hotel or at any friends place. Probably this is altered and changed to suite the taste of my family by mom. :)

Ingredients :

Tomato : 2 Nos.
Onions : 1 Nos.
Curry Leaves : 1 string
Coriander leaves : for garnishing
Mustard seeds : 1 tea spn
Urad dhal : 1 tea spn
Chilli powder : 1 tbl spoons
Oil : 2 tbl spn
Salt to taste

For grinding :

Tomato : 1 No.
Grated coconut : 6 tbl spns
Fried grams : 4 tbl spns
Fennel seeds : half tea spn

Method of preparation :

Grind the ingredients mentioned for grinding and keep it aside.
Add oil in a pan, add mustard seeds once it splutters add urad dhal and curry leaves.
Now add onions and once it turn translucent
Add tomato and fry it till the raw smell goes away completely.
Now add the ground mixture along with enough water, chillipowder and salt. Boil this for around 10 minutes.
Garnish with coriander leaves and serve with rice idlis / chappatis

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I post here to keep track of my recipies so that I can refer when I am cooking again

Coriander Chicken (dry/gravy)

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Egg Tomato Curry

Methi Chicken Masala

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Potato Cauliflower Curry with Garnished Rice

Mix Veg Curry

Avarekai Sambar

Methi Pepper Chicken

Kadai Paneer

Onion Sambar

Simple Spinach Dhal

Egg Drop Masala Gravy

Chettinad Chicken Curry

Garlic Curry / Pundu Kozhambu / Vellipai Koora

Rasam (Dhal Rasam)

Puli Keerai / Pulupu Kooraku / Tangy Greens

Vegetable Sagu

Chicken Curry - Simple version

Tomato Sambar for Idli

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