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Showing posts with label ROTI ACCOMPANIMENTS. Show all posts
Showing posts with label ROTI ACCOMPANIMENTS. Show all posts

June 3, 2021

Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

Kondakadalai kurma

Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

Check out my hotel style white chana kurma

Easy chole recipe in pressure cooker

 black chana kurma

Black chana kurma / Karuppu kondakadalai kurma recipe


Brown chana kurma / Karuppu kondakadalai kurma recipe

Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa


 
Cuisine: Indian
Category: side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Black chana / Karuppu kondakadalai - 1 cup
  • Cooking oil - 2 tbsp
  • Big onion - 1
  • Green chilli - 1
  • Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1.5 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 to 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Ripe tomato - 2
  • Big onion - 1 or small onion - 5
  • Grated coconut - 2 tbsp
  • Fennel seeds - 1/4 tsp
  • Cinnamon - 1
  • Cloves - 1
  • Cardamom - 1
  • Cashew nuts - 5
  • Boiled chana - a fistful
  • Curd - 2 tsp
HOW TO MAKE BLACK CHANA KURMA
  1. Wash and soak black chana in required water over night or 12 hours.
  2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
  3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
  4. Add red chilli powder, turmeric and garam masala powder.
  5. Add the cooked chana and boil well adding enough water.
  6. Grind the ingredients given under “ to grind” to smooth paste.
  7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
  8. Switch off the flame and garnish with coriander leaves. 
METHOD - STEP BY STEP PICTURES
  • Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame.
  • black chana kurma
  • Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste.
  • black chana kurma
  • Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water.
    • black chana kurma

    black chana kurma
  • Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves.
  • black chana kurma
  • Serve hot with chapathi, poori and dosa. Enjoy !

Note

  • For variations, you can saute onion, tomato, coconut and spices before grinding.
  • You can skip one green chilli and use red chilli powder alone.
  • Adjust the quantity of chilli powder and garam masala powder as per your taste.


Try this yummy and healthy brown chana kurma and enjoy !

karuppu kondakadalai kurma


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July 20, 2018

Dhaba Style Palak Paneer Recipe – How To Make Punjabi Dhaba Style Palak Paneer With Video

Punjabi dhaba palak paneer

Dhaba style recipes were in my try list since I started to visit mini Punjabi dhaba with my school moms friends for kitty parties. All my friends rave about this dhaba and took me there. Yes, I completely agree with them. I too loved their hot, freshly prepared food with mild spiciness and homely taste. Reasonable rates as well. Though the gravies are bit oily, the taste of it makes us forget the calories. After eating there, I had bookmarked few dhaba style recipes to try at home. To begin with, I tried this yummy Palak paneer for the first time following the recipe from one of my favorite YouTube channels – Cooking shooking. I am not sure that this is the authentic Punjabi dhaba style Palak paneer. But this recipe won’t disappoint you. I tried this recipe confidently based on the readers feedback in the video. As I had already tried restaurant style Palak paneer, I could spot the difference in taste and the method of preparation of this dhaba style recipe. It came out really well and tasty. We all loved it. And now after trying this dhaba style recipe successfully, I am confident enough to try more. Soon I will try to get the recipe from mini Punjabi dhaba restaurant and share in my space. Ok, Lets see how to make Palak paneer in dhaba style with step by step pictures and video !


Dhaba style palak paneer

Dhaba style palak paneer recipe


Dhaba style palak paneer recipe

Dhaba style palak paneer recipe with step by step pictures and video - Healthy and yummy side dish for roti, naan and kulcha,


Cuisine: North Indian
Category: Paneer Recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Paneer / Cottage cheese – 1 cup (200 gms)
  • Spinach / Palak leaves – 1 big bunch
  • Green chilli – 1 to 2 nos
  • Ripe Tomato – 1 no
  • Big onion – 1 no
  • Curd – 1/4 cup
  • Red chilli powder- 1/2 tsp
  • Dhania powder / coriander seeds powder – 1 tsp
  • Nutmeg powder – 2 pinches
  • Cumin powder – 1/4 tsp
  • Garam masala powder - 1/2 tsp (optional)
  • Sugar – 1 tsp
  • Salt & water – as needed
To Saute
  • Cooking oil - 2 tbsp
  • Bay leaf - 1 no
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 5 nos ( Finely chopped)
  • Ginger - 1 tsp ( finely chopped)

  • Fresh cream – 2 tbsp ( to garnish)
  • Crushed Kasoori methi - 1/2 tsp (optional)
HOW TO MAKE DHABA STYLE PALAK PANEER
  1. Wash the palak leaves and set aside. Soak paneer cubes in hot water till use.
  2. Heat oil and splutter cumin. Saute bay leaf, onion, green chilli, garlic, ginger,tomato.
  3. Switch off the flame and let the mixture cool down.
  4. Add curd and mix well. Switch on the flame and keep it low.
  5. Add the spice powders, sugar and salt. Mix well and boil for sometime.
  6. Add palak leaves and saute till it becomes soft and cook completely. Cool down.
  7. Grind everything to smooth or coarse paste as you like.
  8. Again saute this paste in a kadai. Boil for few minutes.
  9. Lastly add the paneer, Fresh cream and crushed Kasoori methi. Mix well and serve hot !
DHABA STYLE PALAK PANEER - STEP BY STEP PICTURES
  • Clean Palak leaves, discard the root part. Take the leaves along with stem. Wash it well. Chop roughly. Keep aside. Chop paneer into small cubes. Boil 2 cups of water. Remove from the flame and keep the paneer immersed in hot water till use. It helps to keep the paneer soft.
  • Heat oil in a kadai. Splutter cumin seeds. Add bay leaf. Saute chopped onion, green chilli, ginger and garlic. Saute till onion becomes transparent. Now add chopped tomato and saute till mushy.
    Dhaba style palak paneer
  • Switch off the flame. Let the mixture becomes warm. Add whisked curd and mix well. Switch on the flame again and keep it low. Add red chilli powder, dhania powder, garam masala powder (optional) , sugar, salt, nutmeg powder and mix well. Boil for few minutes.
    Dhaba style palak paneer
  • Add washed palak leaves and saute till its cooked completely. Dhaba style palak paneer
  • Switch off the flame and grind everything to a smooth paste. Add this paste to the kadai. Add 1/2 cup of water and simmer the palak paste for few minutes. Lastly add the soaked paneer cubes, crushed kasoori methi and fresh cream. Mix well and switch off the flame. Serve hot with roti, naan or kulcha.
    Dhaba style palak paneer recipe Dhaba style palak paneer recipe
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your spice level. Actual recipe uses 2 green chillies but I used one.
  • Kasoori methi is optional. Its not used in the original recipe but I added it for additional flavor.
  • For variations, you can blanch the Palak leaves and then add to tomato mixture while grinding.
  • Sugar is used to retain the color of Palak leaves. So do not skip it.
  • Do not add the curd when the mixture is hot. The mixture will become watery and gives a curdled look to the gravy.
  • You can skip tomato and use curd alone.
Try this Dhaba style palak paneer recipe, enjoy with roti / Naan/ Kulcha !
Dhaba style palak paneer recipe

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May 25, 2017

Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious Love Struck. We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me Happy .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !


Khoya Kaju Gravy Recipe


Khoya Kaju Gravy Recipe Khoya kaju gravy recipe - Side dish for roti, naan, kulcha
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Cashew nuts - 1/2 cup
  • Unsweetened khoya - 1/4 cup
  • Ghee + Cooking oil - 2 tbsp + 1 tbsp
  • Bay leaf - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cardamom powder – a pinch (optional)
  • Fresh curd/yogurt – 2 tbsp
  • Sugar – 1/4 tsp
  • Water – 1 cup
  • Kasoori methi – 1/2 tsp ( crushed, optional )
  • Fresh cream - 1 tbsp
To cook & grind
  • Big onion - 1 no or 1/2 cup (chopped)
  • Cinnamon - 1 inch piece
  • Cloves - 1 no
  • Pepper corns - 2 nos
  • Cashew nuts - 1/4 cup
  • Water - 1/2 cup
METHOD

  • In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside.

  • Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well.

  • Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top.

  • Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha !
  • Enjoy !

Note
  • Reduce the quantity of red chilli powder if you want mildly spiced gravy.
  • Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy.
  • You can add more khoya if you want more creamy gravy.
  • Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !
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May 19, 2017

Vegetable Sagu Recipe – Karnataka Style Saagu Recipe For Poori, Set Dosa, Rava idli

Vegetable sagu recipe - Karnataka style
Sagu is the most popular side dish for poori, set dosa, rava dosa and even for rava idli in Karnataka hotels just like vegetable kurma in Tamil nadu. It is served along with coconut chutney. In Kannada Sagu means Kurma. Being in Bangalore for the past 10 years, I had tasted this saagu ( mixed vegetable sagu) several times in restaurants, marriage functions here.

In some places, potato sagu is served instead of vegetable sagu. During avarekalu season ( Field beans), avarekalu sagu is served. Recently I got this recipe from Nagalakshmi ( one of my friends in School moms group). Actually she shared two versions. One is the green version and the other one is red. But I wanted to try the hotel style sagu recipe. So I chose the green version and tried it for Ragi Poori. It came out really well. In some hotels, sagu looks red in color. To make that, use byadgi red chilli / Kashmiri red chilli while grinding masala or use red chilli powder.

Before posting here, I shared a picture of this sagu with my friends in Whatsapp, got their approval about the color and texture and posting it confidently. The flavor and texture of this sagu is very similar to south Indian veg kurma. Coconut, poppy seeds are the most important ingredients. It forms the base for this gravy. You could find many variations in sagu masala. But tastes good in all the ways ! Lets see how to make Karnataka style mixed vegetable sagu recipe with step by step pictures.

Mixed vegetable sagu recipe

Saagu recipe / mixed vegetable sagu recipe


Saagu recipe / mixed vegetable sagu recipe Karnataka style mixed vegetable sagu recipe - side dish for poori, set dosa, rava idli and rava dosa
Cuisine: Karnataka
Category: Side dish for poori, dosa
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250 ml
  • Mixed vegetables - 1 cup ( 1 medium carrot, 5 beans, 1 potato, handful green peas ) ( Cauliflower, knol khol can also be used)
  • Big onion - 1 no
  • Tomato - 1 small ( optional)
  • Salt & water - as needed
To Grind
  • Grated coconut - 1/4 cup
  • Green chillies - 3 nos ( use 2 for less spicy taste)
  • Poppy seeds/Khus Khus – 1.5 tsp
  • Fried gram dal – 1.5 tsp
  • Big onion – 1/2 no (medium sized)
  • Coriander seeds - 1/2 tsp
  • Ginger - 1/2 inch
  • Garlic cloves - 2 nos
  • Cumin seeds - 1/4 tsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 1 no 
  • Coriander leaves - 1 tbsp
  • Tamarind – A pinch (Optional)
To Temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Curry leaves - Few
HOW TO MAKE VEGETABLE SAGU - METHOD

  • Wash and chop all the vegetables finely. Grind all the ingredients given under “ To grind” to a smooth paste. Set aside.

    Vegetable sagu recipe
    Vegetable sagu recipe
  • Heat oil in a pressure cooker base. Temper mustard seeds, urad dal and curry leaves. Add the finely chopped onion and saute till transparent.
    Vegetable sagu recipe
  • Add the chopped vegetables and required salt. Mix well and add ground paste. Saute till raw smell goes off. 
    Vegetable sagu recipe - Karnataka
  • Lastly add 1 cup of water. Mix well and Pressure cook for 1 whistle in low flame. Open the lid after the steam is released. If its watery, boil for a minute. If its too thick, add some water to adjust the consistency. Mix well and serve with poori, set dosa or rava idli.
    Vegetable sagu recipe - Karnataka
  • Enjoy !

Note
  • Adjust the quantity of green chillies as per your spice level.
  • Adding tamarind is optional while grinding masala.
  • You can add 1 tsp of ginger, garlic paste instead of ginger and whole garlic.
  • You can also add few mint leaves while grinding.
Try this easy, Karnataka special vegetable sagu for poori, dosa. Its flavorful and healthy too!
Vegetable sagu recipe - Karnataka
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April 27, 2017

Punjabi Restaurant Style Dum Aloo Recipe

Dum aloo recipe - Restaurant style
Dum Aloo or Aloo dum is a potato based gravy which is very popular in Kashmir. I browed few recipes and found deep fried small potato /Baby potato is used in this dish. Authentic Kashmiri dum aloo is prepared without onion and tomato. Curd & Kashmiri red chilli are the most important ingredients for the base of gravy apart from spice powders. So the recipe I have shared here is not the authentic one.

 Recently I tasted Dum aloo for the first time in my friend Megha’s house birthday party. I loved its taste and got the recipe from her. Based on her recipe, I browsed and found this Punjabi style dum aloo in Spice up the curry. After going through rave reviews from the readers comments, I tried this recipe confidently. Yes, it came out finger licking good with a nice flavor. It tastes similar to restaurant style gravies. 

In this method, baby potato is sautéed in less oil instead of deep frying to reduce the calories. Still it tasted great. Sendhil liked it very much. Raksha has gone to Salem ( to my in-laws house) for vacation. I must prepare this for her as soon as she comes to Bangalore. I am sure she will love it. Try this for your kids birthday parties. They will like it for sure. Lets see how to make Dum aloo at home with step by step pictures and a video !


Dum aloo recipe

Dum aloo recipe - Restaurant style Dum aloo recipe


Dum aloo recipe - Restaurant style dum aloo recipe How to make restaurant style Punjabi dum aloo recipe at home
Cuisine: North Indian
Category: Side dish for roti
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Baby potato - 12 nos
  • Salt and water - as needed
  • Cooking oil - 2 tbsp
  • Red chilli powder - 1 tsp ( Kashmiri chilli powder) 
  • Dhania powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Crushed Kasoori methi - 1.5 tsp
  • Fresh curd – 1to 2 tbsp
  • Fresh cream - 1 tbsp ( I used Amul fresh cream)
To grind
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch piece
  • Cloves - 2 nos
  • Cardamom - 2 nos ( small)
  • Fennel seeds - 1/4 tsp (optional)
  • Green chilli - 1 no
  • Big onion - 1 no
  • Tomato - 2 nos
  • Cashew nuts or almonds – 6 to 10 nos
  • Ginger&Garlic paste – 1/2 to 1 tsp
  • Coriander leaves – to garnish ( I din’t use it)
HOW TO MAKE DUM ALOO


  • Wash and pressure cook baby potato in a cooker adding 2 cups of water. Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
    Dum aloo recipe
  • Heat 1 tbsp cooking oil in a kadai. Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger, garlic paste and saute for a minute.

  • Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
    Dum aloo recipe
  • Take the pressure cooked potato. Drain the excess water and peel the potato skin. Keep in a plate. Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai. Shallow fry the potato till it turns golden in color and looks roasted. Remove in a plate.
    Dum aloo recipe
    Dum aloo recipe
  • In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chilli powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan. Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
    Dum aloo recipe
  • Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well. Boil for a minute. Add water to adjust consistency. Garnish with coriander leaves. This gravy thickens when it cools down. So add more water whenever needed. Boil and serve hot with roti !
    Dum aloo recipe
    Dum aloo recipe
Enjoy !

Note
  • Add more red chilli powder if you want spicy gravy.
  • Originally baby potato should be deep fried in oil. But I shallow fried it to reduce the calorie. 
  • You can use butter instead of cooking oil.
  • Adding fresh cream is optional. Skip if you don’t have it. But adding cream makes the gravy rich. 
  • This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation. So if you are making for birthday parties, make it in advance and reheat it adding some water.
Dum aloo recipe - Restaurant style alu dum curry
Try this yummy, creamy dum aloo recipe at home & enjoy with chapathi/Naan/Kulcha !
How to make dum aloo at home
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