Search Chitra's Food Book

Showing posts with label GRAVIES RECIPES. Show all posts
Showing posts with label GRAVIES RECIPES. Show all posts

March 23, 2017

Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

MAngo dal recipe - mamidikaya pappu recipe
I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

How to make andhra raw mango dal

Andhra Raw Mango Dal Recipe


Andhra Raw Mango Dal Recipe How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Toor dal - 1/2 cup
  • Raw Mango - 1 no ( medium sized )
  • Water - 2 cups ( to pressure cook dal)
To temper
  • Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each)
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp ( optional)
  • Roasted Fenugreek seeds powder - 1/2 tsp
  • Asafetida/Hing - 1/4 tsp
  • Curry leaves - Few
  • Red chillies - 2 nos ( Pinched)
  • Green chillies - 2 nos ( Slit)
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
HOW TO MAKE ANDHRA MANGO DAL - METHOD

  • Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee.
Raw mango dal - Andhra Mamidikaya Pappu
  • In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango. ( For variations, you can add chopped mango amd slit green chillies along with toor dal in pressure cooker).  
    Raw mango dal - Andhra Mamidikaya Pappu
  • Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly.
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
  • Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !!
    Raw mango dal - Andhra Mamidikaya Pappu
Enjoy !

Note
  • Adding methi seeds powder gives a nice flavor to this dal.
  • I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !
Andhra mango dal recipe
Continue Reading...


March 13, 2017

Tomato Sabji Recipe – Onion Tomato Sabzi Recipe For Chapathi, Poori

tomato sabji for chapathi
When my father was working in Mumbai, he learnt this recipe from his North Indian friend.  Whenever my dad comes to Salem for holidays, he used to cook for us. We love our dad's cooking a lotLove Struck . We love his Kara kuzhambu, rasam and this onion tomato sabji. My dad used to say this tomato sabzi is their go to recipe for every day's dinner.They also make it for their lunch box as a side dish for chapathi or poori . Its so easy to make and tastes great too. Sometimes my dad make this sabji by adding boiled potato, peas and even ladies finger. We love this simple sabzi with idli,dosa as well. I don’t say this is the authentic Maharashtrian style tomato sabji or tomato bhaji. This is just an easy, one pot version which is ideal for working women and bachelors. Last weekend I made methi poori and this tomato sabji for our breakfast. It was a nice combo.Sendhil and Raksha loved it a lot. It tastes the best with roti and poori. Do try this tomato sabji recipe and share your feedback with me  :)
Onion tomato sabji recipe for chapathi

Tomato sabji recipe for chapathi, poori


Tomato sabji recipe for chapathi, poori How to make tomato sabji in a pressure cooker - Easy & quick side dish for poori and roti/chapathi !
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Ripe tomato - 3 nos
  • Big onion - 1 no ( Big sized)
  • Ginger-garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 – 3/4 tsp ( I used Kashmiri chilli pwd)
  • Dhania powder/coriander seeds powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp ( optional)
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD

  • Wash and chop the onion and tomato into small pieces. In a cooker base, heat oil and splutter cumin seeds.
    tomato sabji for chapathi
  • Saute onion until transparent and then add ginger-garlic paste and curry leaves.  Saute till the raw smell of g&g paste goes off.
    tomato sabji for chapathi
  • Now add the tomato pieces and saute for a minute. Add salt, turmeric powder, sugar, red chilli powder, Dhania powder, garam masala powder and saute till tomato turns mushy.
    tomato sabji for chapathi
  • Now add 3/4 cup of water, mix well and pressure cook in high flame for 2 whistles. Open the cooker after the steam is released. Oil would float on top. Mix well with a ladle and garnish with chopped coriander leaves. Boil for few minutes if the sabji is watery. Make it thick. Serve hot with poori or roti !
    tomato sabji for chapathi
    tomato sabji for chapathi
Enjoy !


Note

  • For variations, you can add equal quantity of tomato and onion but adjust the quantity of spice powders accordingly.
  • You can also add some cooked peas or boiled potato cubes.
  • You can skip dhania powder if u wish. But flavor varies.
  • Adding sugar helps to enhance the taste. It gives a mild sweetness to the bhaji.
  • You can also make this sabji in a kadai instead of pressure cooker.
  • For variations, you can add coarsely crushed peanut powder ( 1 tbsp )
Tomato sabzi recipe
Try this easy, yummy tomato sabji at home and enjoy !!
Tomato sabji recipe
Continue Reading...


March 1, 2017

Potato Kurma Recipe – Potato Kurma For Poori, Chapathi

Potato kurma recipe

Potato kurma @ Aloo kurma is a delicious South Indian style side dish for chapathi and poori, dosa too. Many readers who had tried my Saravana bhavan style veg kurma requested me to share potato kurma recipe. Usually in Tamil nadu, Potato masala is the most common side dish for poori. Its our family favorite too. So most of the time, I make urulaikizhangu masala. But sometimes I make this potato gravy for chapathi. Last weekend I made puri along with this kurma for our breakfast just for posting this recipe in my space.Its a very simple South Indian style potato kurma that can be made easily in a pressure cooker. We all love this a lot. I personally like to have potato kurma with dosa as well. Friends, do try this easy yet yummy side dish for poori and share your feedback with me. If you are looking for a no grind potato kurma without coconut, do check out this recipe. Its a very old post.So pictures are not that good. Soon I will try to update that post with a video. Now lets see how to make this South Indian Potato kurma for poori and chapathi with step by step pictures and video !
Continue Reading...


February 16, 2017

Sprouted Green Gram Curry – Pachai Payaru Kuruma For Chapathi, Rice, Dosa, Idli

Sprouted green gram curry for roti, rice
My MIL had told me to include pulses in our regular diet at least once in a week as they are a good source of protein for vegetarians with lots of health benefits. Usually I make sundal with green gram, chana, black urad dal. 

In my family, we love to eat sundal recipes but not often. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it. So I started preparing varieties of curries and gravies for rice, roti and even for idli, dosa. This South Indian style green gram curry is our recent favorite. Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values. 

Recent days I have been eating mung sprouts salad for weight loss.So I tried this pacha payaru curry recipe from a Kerala YouTube channel “Garam masala” with the leftover sprouts mainly for Sendhil and Raksha. I made it with slight modifications to suit our taste buds. It came out really well with a mild sweet taste of sprouted green gram. We all loved it very much. It was a good side dish for roti/ chapathi , idli, dosa and rice. 

As the yield of this gravy is more, we had this gravy for dinner and the next day’s breakfast & lunch as well. For variations, this curry can be made with mixed sprouts or with soaked green gram dal, chana or cowpeas. I am happy that I have got a healthy, yummy green gram dal curry recipe to include in our regular diet. Ok Friends, lets see how to make this healthy mulai kattiya pachai payaru curry/ sprouted green gram dal gravy with step by step photos and a video !

Check out my Green gram dosa, green gram rice upma and green gram sundal recipes !



green gram curry recipe for chapathi

Sprouted Green Gram Curry Recipe - Pachai payaru kuruma


Sprouted Green Gram Curry Recipe - Pachai payaru kuruma Sprouted green gram curry recipe - Mulai kattiya Pachai payaru kuruma for roti, rice, idli and dosa
Cuisine: Indian
Category: Side dish For Roti
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Green gram or sprouted green gram - 1 cup
  • Water - 2 cups ( to pressure cook)
  • Big onion - 1 no
  • Ripe tomato -  2 nos
  • Red chilli powder - 1.5 tsp ( use 2 tsp for spicy taste)
  • Garam masala powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt & water - as needed
  • Crushed kasoori methi – 1 tsp
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1 tsp
To grind
  • Grated coconut - 1/4 cup ( I used dessicated coconut)
  • Cashew nuts - 3 nos
  • Fennel seeds - 1 tsp
  • Garlic cloves - 4 nos
  • Big onion - 1/2 no
  • Water - to grind ( I used 1/4 cup)
  • Coriander leaves – to garnish ( optional)
HOW TO MAKE GREEN GRAM GRAVY - METHOD

  • For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of  sprouts will become bigger.
  • For this gravy, you can use just soaked green gram instead of sprouted ones.
  • Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
    Sprouted green gram curry recipe
  • In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
    Sprouted green gram curry recipe
  • Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
    Sprouted green gram curry recipe
  • Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off.  Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
    Sprouted green gram curry recipe
    Sprouted green gram curry recipe
    • Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
      Sprouted green gram curry recipe

      Note
      • For variations, you can replace green gram with cooked chana/chickpeas.
      • Adjust the quantity of chilli powder as per the taste.
      • You can garnish with coriander leaves at the end which is optional
      • If you want to omit coconut, just skip it and grind the remaining ingredients alone. In that case, add less water while boiling to get thick gravy.

      Do try this healthy, flavorful green gram curry for roti and rice. Enjoy !

      Pachai payaru kuruma recipe for rice, roti, idli , dosa
      Continue Reading...


      January 16, 2017

      Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

      Brinjal kurma recipe

      Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. 

      As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. 

      Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me. Ok, Lets see how to make Brinjal kurma with step by step pictures !

      Check out my Brinjal kurma for biryani too !

      Brinjal kurma recipe

      Brinjal Kurma Recipe


      Brinjal Kurma Recipe Brinjal kurma/ Kathirikai kuruma for idli, dosa and chapathi
      Cuisine: Indian
      Category: Kurma varieties
      Serves: Serves 2-3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Long Green Brinjal – 2 nos
      • Small onion Or Big onion – 20 nos / 1 no ( big) 
      • Tomato – 1 no
      • Curry leaves - Few
      • Red chilli powder – 1/2 - 1 tsp
      • Turmeric powder – 1/2 tsp
      To grind
      • Grated Coconut – 1/4 cup
      • Pottukadalai / Fried Gram Dal – 1.5 tsp
      • Soambu/Fennel seeds – 3/4 tsp
      • Pattai /Cinnamon – 1 piece
      • Garlic cloves – 3 nos
      • Green chilli – 1 no ( use 2 for spicy kurma)
      To Temper
      • Cooking oil – 2 tbsp
      • Mustard seeds – 1/2 tsp
      • Urad dal – 1 tsp
      • Cumin seeds – 1/2 tsp
      Coriander leaves – to garnish
      METHOD

      • Wash and chop brinjal into small pieces. Keep immersed in water till use. Chop onion & tomato. Keep aside.
      • In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside.
        Brinjal kurma recipe
      • In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes.
        Brinjal kurma recipe

      • Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.
        Brinjal kurma recipe
        Brinjal kurma recipe
      Enjoy !

      Note
      • Adjust the quantity of green chilli if you want more spicy taste.
      • You can use Garam masala powder if you wish. Just use 1/2 tsp.
      • You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.



      Kathirikai kurma

      Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!
      Kathirikai kurma
      Continue Reading...


      November 2, 2016

      Paneer Butter Masala Recipe - Restaurant Style

      Paneer butter masala recipe
      Restaurant style Paneer Butter masala recipe with step by step picture- In this post, you can learn how to make North Indian, restaurant style Paneer butter masala at home. I tried this recipe from Nags Space. I made slight changes in the original recipe by simplifying its cooking procedure & the list of ingredients.It came out excellent in taste .Thanks a lot Nags. Its a quick and easy to make recipe.So I make it very often for Raksha’s lunch box. She loves the combination of soft chapathi with paneer butter masala more than other gravies.The addition of cashew paste, milk and fresh cream makes it so rich. You can make this gravy without onion and garlic too. I am sure it tastes great. I want to treasure this recipe in my blog for future reference.So here comes the yummy restaurant style Paneer Butter Masala recipe. Do try this recipe at home and let me know your feedback ladies Happy.

      Paneer butter masala recipe

      Paneer Butter masala - Restaurant style


      Paneer Butter masala - Restaurant style How to make restaurant style paneer butter masala at home
      Cuisine: Indian
      Category: Side dish for roti
      Serves: Serves 2-3
      Prep time: 5 Minutes
      Cook time: 15 Minutes
      Total time: 20 Minutes


      INGREDIENTS
      1 cup - 250ml
      • Paneer – 50 gms (cubed ) ( Soak in hot water till use)
      • Big onion – 1 no (chopped roughly)
      • Tomatoes – 2 nos (medium sized)
      • Cooking oil or butter - 1 + 1 tbsp
      • Ginger , Garlic paste – 1 tsp ( Or grind 1 inch ginger & 5 cloves of garlic)
      • Coriander powder/Dhania powder – 1.5 tsp
      • Red chilli powder – 1 tsp
      • Garam masala powder – 1/2 tsp
      • Tomato ketchup - 2 tsp
      • Salt- As required.
      • Boiled Milk – 1/2 cup to 1 cup ( use as required)
      • Fresh cream - 1 tbsp ( I dint have fresh cream .So I removed a tsp of skin from the boiled milk and added it.)(Paalaadai)
      • Cashew – 5 nos ( to grind to a smooth paste)
      • Crushed Kasoori methi - 1 tsp
      METHOD

      • Peel and chop the big onion roughly. Chop the paneer into cubes. Boil 1 cup of water and add 2 tomato. Let it boil till the skin of tomato cracks. Switch off the flame and remove the tomatoes, set aside. ( You can peel the skin of tomatoes if you wish) Add the cubed paneer pieces to the remaining hot water. Let it be in hot water till use. It helps to keep the paneer soft.No need to fry the paneer pieces. ( For variations, you can skip blanching the tomato and grind with onion mixture as shown in the next step)
        Paneer butter masala recipe
      • In a kadai, heat oil( use butter for rich taste) and saute the onion till transparent.Add Ginger&garlic paste,saute till its raw smell goes off.Now add the red chilli powder, dhania powder , garam masala powder. Saute in low flame. Make sure you don’t burn them. Let the mixture cool down completely.
        Paneer butter masala recipe
      • To the mixture, add the blanched tomato and raw cashews. Grind everything to a smooth paste adding required water. Heat oil ( or butter) in a kadai and saute the ground paste till thick.
        Paneer butter masala recipe
      • Add tomato ketchup, sugar and salt. Mix well and boil the gravy till oil starts to float on top. Add the boiled milk. Mix well and check the taste. Let the gravy boil for few minutes. Gravy gets a nice orange shade. Lastly add the crushed kasoori methi, paneer cubes.If the gravy is too thick, add more milk. Mix well. Add  fresh cream at the end and switch off the flame.Check for spice & salt. If its too spicy add some more milk and vice versa. Serve with roti !!
        Paneer butter masala recipe
      Enjoy !


      Note
      • Use butter instead of cooking oil for rich taste & flavor.
      • Instead of grinding cashews along with tomato, onion mixture, you can grind it separately and add it along with milk.
      • You can also use almonds/badam in place of cashews. But cashews are the best !
      • You can peel the skin of blanched tomato, grind it to a puree and add to the gravy. But I ground it with onion masala.
      • Adjust the quantity of chilli powder and dhania powder as per your taste.
      • Adding kasoori methi gives the perfect restaurant style taste.So please don’t skip it.

      Yummy Paneer Butter Masala is ready to be served hot with Chapathi , Naan.

      Paneer butter masala recipe Restaurant style
      Continue Reading...