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Showing posts with label SIDE DISH FOR ROTI. Show all posts
Showing posts with label SIDE DISH FOR ROTI. Show all posts

July 19, 2021

Easy Paneer Curry | Paneer Masala Curry For Chapathi

Paneer curry

This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha’s favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels.

There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti.

Paneer curry

Easy paneer curry / Paneer masala curry recipe


Easy paneer curry / Paneer masala curry recipe

Easy paneer curry / Paneer masala curry recipe for roti / chapathi


 
Cuisine: Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Paneer / Cottage cheese - 200 gms ( cubed)
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Cardamom - 1
  • Cumin seeds - 1/2 tsp
  • Big onion - 1
  • Tomato – 2
  • Ginger garlic paste – 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder - 1/2 tsp
  • Garam masala powder - 1/2 tsp
  • Sugar - 1/2 tsp
  • Salt & water - as needed
  • Crushed kasoori methi – 1 tsp
  • Coriander leaves - to garnish
HOW TO MAKE PANEER CURRY
  1. Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use.
  2. Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste.
  3. Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt.
  4. Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil.
  5. Switch off the flame and serve hot with roti and chapathi.
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use.

  • Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off.
  • paneer curry
  • Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt.
  • paneer curry
  • Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute.
  • paneer currypaneer curry
  • Switch off the flame. Garnish with coriander leaves. Enjoy !

Note

  • For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer.


Try this easy and yummy paneer curry for roti and enjoy !

paneer masala curry


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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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February 1, 2021

Dill leaves dal recipe / Sabsige soppu dal / Shepu dal/ Suva dal Recipe

Dill leaves dal recipe

Dill leaves dal is an easy and healthy recipe (Sabsige soppu in Kannada, Dill leaves in English, Shepu or Suva Bhaji in Hindi, Sathakuppai in Tamil and Sowa in Bengali). Sabbasige soppu / Sabsige soppu was very new to me until I come to Bangalore. My friends and neighbors here buy this soppu/ Keerai/ greens often. They add it along with coriander leaves in most of the dishes like instant idli, paddu/ paniyaram, akki roti, instant dosa varieties etc. Its very good for lactating mothers after pregnancy.

I tasted this dill leaves in Iyengar bakery masala bun for the first time and started loving its flavor. Then I tried a palya/ poriyal/ dry curry with dill leaves but my family didn't like its flavor. It became a flop in my house. So I stopped buying it.

Recently when I was looking for sago idli / sabbaki idli (recipe coming up next week) in a YouTube channel, dill leaves were added to the idli. It gave a nice and unique look to the idli. So after a long time, I bought a small bunch of dill leaves again and tried this dill leaves dal and sago idli with it. 

This dal recipe is of North Karnataka / Uttara Karnataka style sabsige soppu saaru with toor dal. Surprisingly both of them loved this sabbasige soppu dal recipe. They loved its flavor and had two servings. I am so happy that finally I found one good recipe to include this healthy greens in our diet. Before making the recipes, I explained its health benefits to my husband and daughter. Please find the health benefits below. 


Dill leaves dal

HEALTH BENEFITS OF DILL LEAVES / SABSIGE SOPPU :

Dill leaves are rich in anti oxidants. They are a good source of Vitamin C, Vitamin A, D, Iron, Magnesium etc. It helps to protect against heart diseases and cancer.

Dill leaves also promote healthy vision, augment skin, boost immune functions, treat digestive anomalies, remedy for sleep problems, fortify bone health, relieve respiratory infections, regulate hormonal balance, and enhance reproductive health. 

Friends, do try this easy, yummy and healthy sabsige soppu dal/ dill leaves dal and enjoy with plain rice adding ghee. You will love it. For variations, you can use moong dal instead of toor dal.

Sabsige soppu dal

Dill leaves dal / Sabsige soppu dal recipe


Dill leaves dal / Sabsige soppu dal recipe

Dill leaves dal / Sabsige soppu dal recipe for plain rice and roti.


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


INGREDIENTS
1 cup = 250ml
  • Toor dal or moong dal - 1/2 cup
  • Dill leaves /Sabsige soppu - 1/2 cup
  • Cooking oil - 2 tbsp
  • Crushed Pepper + Cumin seeds - 1 tsp (pepper 1/2 tsp, cumin seeds 1 tsp)
  • Big onion - 1
  • Crushed garlic - 10 cloves
  • Curry leaves - few
  • Tomato - 1
  • Green chilli - 2
  • Tamarind - small berry size
  • Dhania powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Sugar or jaggery - 1/2 tsp
HOW TO MAKE DILL LEAVES DAL / SABSIGE SOPPU DAL
  1. Wash and chop dill leaves, onion, tomato and green chilli.
  2. Wash and pressure cook toor dal in enough water for 2 whistles.
  3. Mash well and set aside. Heat oil in a kadai. Splutter mustard seeds, crushed cumin+pepper.
  4. Saute onion, crushed garlic, curry leaves, dill leaves and green chilli. Saute for 5 minutes. Add tomato and saute till mushy.
  5. Now add the cooked dal, tamarind extract, dhania powder, sugar and salt.
  6. Add required water and boil for few minutes. Serve hot with plain rice adding ghee. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop dill leaves, onion, tomato, green chilli and set aside. Wash and pressure cook toor dal adding required water, turmeric powder and few drops of oil.

  • Pressure cook in low flame for 2 whistles. Open the cooker after the steam is released. Mash well and set aside.
  • dill leaves dal
  • Now heat oil in a kadai. Splutter mustard seeds, crushed pepper + cumin seeds. Saute onion, curry leaves, crushed garlic cloves, green chilli and dill leaves. Saute for 5 minutes. The more you saute, the more flavor it lends. Saute in medium flame.
  • dill leaves daldill leaves dal
  • Add cooked dal, tamarind extract, dhania powder, sugar or jaggery and salt. Mix well and add required water. Boil for few minutes till nice aroma emits out.
  • dill leaves dal
  • Switch off the flame. Serve hot with plain rice adding few drops of ghee. If you make it thick, you can serve with roti as well. Enjoy !

Note

  • Add more green chillies based on your taste.
  • You can use moong dal instead of toor dal.
  • You can use red chilli powder instead of green chilli.

Try this easy, healthy, dill leaves dal for rice and roti. You will love it.

 Sabsige soppu saaru


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March 17, 2020

Cauliflower curry without onion, garlic – Jain Style Gobi Sabzi

Cauliflower is in season now. So I buy it once in a week and trying some yummy recipes with it. Last week I prepared this cauliflower curry without onion and garlic for the first time. Its a dry sabzi that goes well with rice, roti or naan. This Jain style gobi curry came out so well even though its without onion, garlic. Its called as Sukha gobi and this recipe is ideal for fasting / Vrat ka khana during Navratri. Friends, do try this easy, yummy cauliflower curry without onion and garlic for rice or roti. Share your feedback with me.

Cauliflower / Gobi Curry without onion, garlic


Cauliflower / Gobi Curry without onion, garlic

Cauliflower curry without onion and garlic



Cuisine: North Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • Cauliflower - 1/2 (I used big one)
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Bay leaf - 1
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder - 1.5 tsp
  • Garam masala powder – 1/2 tsp
  • Aamchur powder or lemon juice – 1/4 tsp (optional, I dint use)
  • Salt - as needed
  • Water - to sprinkle + 3 cups ( to boil cauliflower florets)
  • Coriander leaves – to garnish
HOW TO MAKE JAIN CAULIFLOWER CURRY
  1. Wash the cauliflower florets and parboil in water for few minutes adding turmeric powder.
  2. Drain the water and keep the parboiled cauliflower aside.
  3. Heat oil in a kadai. Temper cumin seeds, bay leaf.
  4. Lower the flame. Add chilli powder, coriander seeds powder, garam masala powder.
  5. Mix quickly and add the cauliflower florets, required salt. Mix well.
  6. Cover cook for few minutes. Sprinkle little water if its too dry.
  7. Switch off the flame after the cauliflower is completely cooked.
  8. Garnish with coriander leaves and serve hot with rice, roti !
METHOD - STEP BY STEP PICTURES
  • Wash the cauliflower florets and parboil in 3 cups of water adding turmeric powder.

  • Drain the water completely and set aside. Heat oil in a kadai and splutter cumin seeds, bay leaf.

  • Lower the flame completely. Add red chilli powder, coriander seeds powder, turmeric powder, garam masala powder and required salt.

  • Mix quickly and add the parboiled cauliflower florets. Mix well. Sprinkle little water if the curry looks too dry. Cover cook till cauliflower is completely cooked. Add some aamchur powder (optional) and mix well.

  • Boil and evaporate if there is excess water. Switch off the flame and garnish with coriander leaves.

  • Serve hot with rice, roti and naan. Enjoy ! For variations, you can add some frozen green peas, boiled and cubed potato along with cauliflower. This is mentioned as aloo gobi matar curry in North India.

  • Enjoy !

Note

  • I didn’t use tomato or aamchur powder in this recipe. Instead I sprinkled some lemon juice at the end.
  • For variations, you can saute frozen green peas along with cauliflower and make this curry.
  • You can also make this in gravy kind by sauting tomato along cauliflower and adding more water for cooking.
  • Adjust the quantity of chilli powder and other spice powders as per your taste.

Try this easy, yummy cauliflower curry without onion, garlic and enjoy with rice, roti !

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August 12, 2019

Baby Corn Masala Gravy For Chapathi / Roti

baby corn masala for chapati
This is my first try on baby corn masala gravy for chapathi and roti. I watched few YouTube videos and came up with this north Indian style gravy recipe with onion, tomato base. This recipe is without coconut. It tastes so good. We all loved it with soft chapati. It tastes similar to restaurant style paneer butter masala. Its not so spicy too. I made this gravy directly in a pressure cooker for easy and quick cooking. If you make it a thick gravy, you can keep in a dosa and make baby corn masala dosa as well. Friends, do try this yummy North Indian style baby corn masala gravy and enjoy with chapathi, roti or naan. Lets see how to make baby corn masala with step by step pictures and video.


baby corn masala gravy recipe

Baby corn masala gravy for chapathi, roti


Baby corn masala gravy for chapathi, roti

Easy baby corn masala gravy in a pressure cooker. Its a good side dish for chapati, roti and naan.



Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup =250ml
  • Baby corn - 4 to 5
  • Big onion - 1
  • Ginger garlic paste / gg paste – 1 tsp
  • Ripe tomato - 2 big (Grind to puree)
  • Cashewnuts - 8 to 10 (Grind to a paste adding milk/water)
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder / dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Cinnamon, cloves, cardamom and bay leaf – 1 each
  • Cumin seeds or shahjeera – 1/2 tsp ( I used black cumin seeds)
  • Salt & water - as needed
  • Cooking oil - 2 tbsp (Any Flavorless oil)
  • Butter - 2 tsp (optional)
  • Coriander leaves - to garnish
HOW TO MAKE BABY CORN MASALA GRAVY
  1. Wash and chop baby corn into small roundels.
  2. Grind tomato to a smooth paste and set aside.
  3. Grind cashew nuts to a smooth paste adding little milk or water.
  4. In a pressure cooker, heat oil + butter. Saute whole spices and cumin seeds.
  5. Add onion, gg paste and saute for a minute. Add spice powders and saute in low flame.
  6. Then add tomato puree, salt and sugar. Mix well.
  7. Add baby corn pieces and cashew paste. Add garam masala powder. Mix well and add water.
  8. Pressure cook in low flame for 2 whistles. Open the cooker and add kasoori methi.
  9. Give a boil. Garnish with coriander leaves. Serve hot with chapati, roti and naan.
BABY CORN GRAVY RECIPE - STEP BY STEP PICTURES
  • Wash and clean the baby corn by removing the fiber part. Cut into small, thick roundels. Set aside. Chop onion finely. Grind tomato to a smooth puree adding required water.

  • Grind cashew nuts to a smooth paste adding required water or milk. Set aside. 

  • In a pressure cooker base, heat oil + butter. Saute cinnamon, cloves, cardamom, bay leaf and cumin seeds / black cumin seeds. Saute for a minute in medium flame without burning it.
  • baby corn masala gravy recipe
  • Add the chopped onion and saute till transparent. Then add ginger garlic paste. Saute till its raw smell goes off. Reduce the flame to low. Add turmeric powder, red chilli powder and coriander powder. Saute for a minute without burning the powders.
  • baby corn masala gravy recipe
  • Now add the tomato puree, salt and sugar. Stir it well. Let it boil in medium flame till the puree thickens and leaves oil in the sides. 
  • baby corn masala gravy recipe
  • Now add 1 cup of water, chopped baby corn, cashew nuts paste and garam masala powder. Mix well and check for taste. Add more salt and chilli powder if needed. Close the lid and pressure cook for two whistles in low flame. Open the cooker after steam is released. Check for the consistency of gravy. If its too thin, boil for sometime till  slightly thick. Lastly add crushed kasoori methi and coriander leaves. Mix well and boil for a minute. Switch off the flame and serve hot with roti/ chapati / naan. Enjoy ! 
baby corn masala gravy recipe  baby corn masala gravy recipe  

Note

  • Adjust the quantity of chilli powder as per your spice level.
  • Do not skip cashew paste as it adds thickness and richness to the gravy.
  • For more richness, you can add a tbsp of fresh cream at the end before serving.

Try this yummy baby corn masala gravy and enjoy with roti/ chapati.
baby corn masala recipe

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August 5, 2019

Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 heerekai palya
 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

heerekayi palya

Heerekai palya - North Karnataka style ridge gourd gravy


Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.



Cuisine: Karnataka recipes
Category: side dish for jolada roti
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Ridge gourd - 1 (Long and big)
  • Big onion - 1 (Big)
  • Tomato - 1 (big)
  • Salt & water - as needed
To grind
  • Roasted peanuts without skin - 1/4 cup
  • Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder)
  • Green chilli - 3 (Use 2 for less spice)
  • Coriander leaves - 2 tbsp
  • Curry leaves - 10
  • Cumin seeds - 1/2 tsp
  • Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes)
  • Turmeric powder = 1/4 tsp
  • Coconut - 1 tbsp (optional)
  • Cinnamon - 1 small piece
  • Cloves - 1
To Temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA
  1. Wash and peel the ridges of ridge gourd & skin.
  2. Chop into 2 inch size lengthy pieces. Set aside.
  3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
  4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
  5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
  6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
  7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !
HEEREKAI PALYA - STEP BY STEP PICTURES
  • Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside.

  • In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside.
  • heerekayi palya
  • Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy.
  • heerekayi palya
  • Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste.
  • heerekayi palya
  • Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape. 
  • heerekayi palya
  • Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

  • Adjust the quantity of green chilli based on your taste.
  • Sesame seeds powder and peanut forms the base for this gravy. So do not skip it.
  • You can use snake gourd, lady’s finger instead of ridge gourd.
  • This gravy thickens over time. So you can add more water if needed and adjust the salt. 

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !
ridge gourd gravy

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May 3, 2019

Instant Kurma For Idli Dosa – 10 Minutes Kurma Recipe Without Coconut

Instant kurma for idli
Recent days my readers are asking me to post instant , no grind kurma recipe for idli, dosa without coconut and vegetables. When I was searching for the same, I got this recipe from Sangee’s blog. This is an instant tomato kurma recipe without using coconut and mixed vegetables. Onion, tomato and besan flour forms the base of this gravy. As mentioned in the title, it can be done under 10 minutes. This kurma goes well for idli, dosa, appam, chapathi and poori. But It doesn’t suit for rice and idiyappam. I have already shared an Instant sambar for idli dosa using pottukadalai, onion and tomato. Its a super hit recipe in my blog. This kurma tastes similar to it but its an even more simplified version. I loved the ease of this recipe and the mild masala flavor which is ideal for my family. Everyone loved it. I have tried it thrice so far. I have also made in bulk for my guests. They too liked it. What else I need to blog this recipe😍. This recipe is ideal for bachelors and working women👍. For variations, you can add boiled potato too. Ok, Lets see how to make Instant kurma within 10 minutes for idli, dosa. Lets move on to the recipe with a video below.


Kurma for idli dosa

Instant kurma for idli dosa


Instant kurma for idli dosa

Instant kurma recipe under 10 minutes using tomato, onion and besan flour.



Cuisine: Tamil nadu
Category: Kurma recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Ripe tomato - 2 nos
  • Big onion - 1 no
  • Garlic cloves - 3 nos (optional)
  • Curry leaves - Few
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • Coriander seeds powder / Dhania powder - 1/2 tsp
  • Garam masala powder OR curry masala powder - 1/2 tsp
  • Besan flour - 2 tsp
  • Water - 1/4 cup ( To dilute the besan flour)
  • Salt - as needed
  • Water - 1 cup (to cook onion, tomato)
To Temper
  • Cooking oil - 2 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2
  • Fennel seeds - 1/2 tsp
HOW TO MAKE INSTANT KURMA FOR IDLI DOSA
  1. Wash and chop tomato, onion.
  2. In a kadai, heat oil. Temper cinnamon, cloves and fennel seeds.
  3. Saute onion, garlic and curry leaves. Add tomato and saute till mushy.
  4. Add salt and spice powders. Saute till raw smell vanish.
  5. Add 1 cup of water and cook onion, tomato. Dilute besan flour in little water.
  6. Add to gravy and roll boil for few minutes. Switch off the flame and garnish with coriander leaves.
  7. Serve hot with idli, dosa, chapathi or poori !
INSTANT KURMA FOR IDLI DOSA - STEP BY STEP PICTURES
  • Wash and chop onion, tomato. Peel garlic and set aside. Heat oil in a kadai. Add cinnamon, cloves and fennel seeds.

  • Add the finely chopped onion, garlic cloves and curry leaves. Saute till onion becomes transparent.
  • Instant kurma for idli
  • Add tomato, required salt. Saute till tomato become mushy. Then add turmeric powder, red chilli powder, garam masala powder and saute till raw smell vanish.Instant kurma for idli
  • Add 1 cup of water and cook the onion, tomato till soft and mushy. In the mean time, take 2 tsp of besan flour. Add 1/4 cup of water and dilute it without lumps.
  • Instant kurma for idli

  • Add the besan water to the onion tomato mixture. Mix well and let it roll boil for 5 minutes till the gravy reaches desired consistency.
  • Instant kurma for idli

  • Garnish with coriander leaves, switch off the flame. You can make the gravy thin or thick as you wish by boiling it for extra time.
  • Instant kurma for idli
Enjoy !

Note

  • For variations, you can skip garam masala powder for mildly spiced gravy.
  • You can add more onions. Skip garlic.
  • You can make it thin if making for idli, dosa else make it thick for poori and chapathi.
Try and enjoy this instant kurma with idli, dosa or chapathi !
Kurma for dosa
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