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

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/ 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

Chitra Ganapathy

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. 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. 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.

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.

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

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Paneer Butter Masala Recipe - Restaurant Style

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 .

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

Chitra Ganapathy

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) 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. 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. 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 !! 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.

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Methi Chaman Recipe – How To Make Paneer Methi Chaman

Last week my friend Shalini was telling me about methi chaman gravy (Methi = Fenugreek leaves in English, Vendhaya keerai in Tamil, methi in Hindi, Menthe soppu in Kannada) she had in a restaurant. She told her family loved the gravy a lot and suggested me to give a try. She also shared me a link with a recipe close to the restaurant style methi chaman. Actually speaking, I have no idea about this recipe and its origin. So I browsed few more recipes to know its birth and came to know methi chaman is from Kashmir and it is very popular in Mumbai too. It is a mildly spicy curry/ gravy made using palak, fenugreek leaves/Methi leaves. It is popularly known as Hariyali Methi Chaman.Today I have shared Paneer methi chaman recipe. I am not sure this is the authentic recipe because I found many variations in this basic methi chaman recipe by adding paneer, Palak,  sweet corn etc. In fact my friend Shalini tasted makai methi chaman in which sweet corn and methi leaves were the major ingredients. It is without paneer and palak. But its my first attempt for this recipe. So I blindly followed the recipe shared in the link. It came out finger licking good.Its a good side dish for roti, naan, kulcha, ghee rice and mild pulao varieties. I loved it like anything and found “Kitchen King Masala” is the star ingredient for this particular recipe. Friends, do buy a pack of kitchen king masala if you don’t have in your hand.It gives restaurant style taste and flavor to North Indian gravies. If you don’t have fenugreek leaves, you can use crushed kasuri methi ( Dried frenugreek leaves) too.Ok, lets see how to make methi chaman gravy with paneer.
Don't forget to check out my other paneer recipes in THIS LINK

Paneer methi chaman gravy recipe

Paneer methi chaman gravy recipe - Mildly spiced gravy with Indian cottage cheese & Fenugreek leaves- Side dish for roti,naan, kulcha and mild pulao varieties

Cuisine: North Indian

Category: Side dish

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 200ml Fenugreek leaves/Methi - 1 cup Paneer/Indian cottage cheese - 1/2 cup Cooking oil - 1+1 tbsp Big onion - 2 nos Tomato - 2 nos (big) Ginger – 1 inch piece Cumin seeds/Jeera – 1/2 tsp Cashews or melon seeds - few ( I used 3 cashews) Turmeric powder – 1/4 tsp Red chilli powder - 1 tsp ( Add more for spicy gravy) Dhania powder - 2 tsp Cumin powder/Jeera powder – 1/2 tsp Kitchen king masala powder - 1 tsp ( I used Kwality brand) Boiled Milk - 1/4 cup Salt & water - as needed

METHOD

Cut paneer into cubes.Chop tomato, slice onions. Boil 2 cups of water till water starts to roll boil.Add the paneer cubes. Take fenugreek leaves ( methi leaves) & wash it thrice to remove the dust. Heat 1 tbsp oil in a kadai. Crackle cumin seeds. Saute onion till transparent. Add ginger pieces,cashews. Then saute tomato till mushy adding some salt. Let the mixture cool down. Grind to a smooth paste adding required water.  Heat 1 cup of water & add 1/2 tsp sugar and the washed leaves. Boil for few minutes till the leaves cook well. Cook till all the water drains out. For variation, you can saute the leaves in oil instead of blanching to reduce the bitterness.Also you can grind the cooked leaves to a paste and add to the gravy. This gives green colored base to the gravy. Heat 1 tbsp oil in the kadai. Saute the tomato-onion paste, 1/4 cup of water, turmeric powder, red chilli powder, dhania powder, kitchen king masala powder, required salt. Mix well till oil starts to ooze out. To this add the blanched methi leaves and some water, mix well and let it boil.Check for taste and add more salt, spice powders if needed. Add the paneer cubes, boiled milk and let the gravy boil for a minute. Check the consistency and switch off the flame. Add fresh cream if you like. Mix well and serve hot with roti/Pulao/Naan. Enjoy ! Don't forget to check out my other paneer recipes in THIS LINK

Enjoy restaurant style Paneer methi chaman recipe with roti/naan !!

 

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Ridge Gourd Curry – Beerakaya Curry–Turai Ki Sabji

I started to explore varieties of ridge gourd recipes (Ridge gourd in English, Turai/Luffa/Torai in Hindi, Peerkangai in Tamil, Beerakaya in Telugu, Hirekai in Kannada, Peechinga in Malayalam, Ghiya Tori in Urdu ) in my kitchen. Recently I shared Andhra style Ridge gourd dal / Beerakaya pappu recipe for rice.Today I have posted a North Indian style Ridge gourd curry. I followed this recipe from Mullai’s blog. It is known as Turai Ki Sabji/Sabzi in Hindi. It tastes good with rice and roti as well. Yesterday I prepared this sabzi and dal for my lunch. It was simple yet comforting. I ate this curry with plain rice adding ghee. You can make this as a side dish for roti. I am sure it tastes better with roti. Lets see how to make this easy, yummy and healthy Ridge gourd sabji recipe.
Check out my South Indian Peerkangai chutney( gravy )for rice.

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Aloo Bhaji Recipe – Potato Sabzi For Poori

Recently I tasted Potato sabzi( Aloo Bhaji in Hindi) for poori in a North Indian thali. It was so tasty and a perfect side dish for Poori. Last week when I made Palak Poori, I wanted to try the Aloo Bhaji/Potato Sabzi I had in the hotel. Usually I make South Indian style Potato masala for Poori. But this is a completely different recipe from mine. Actually speaking, Aloo Bhaji can be made in various ways. Though its a North Indian recipe, there are many aloo bhaji versions like Bengali, Gujarati, Maharashtrian, Pakistani etc.Today I have shared a basic Potato gravy adding onion, tomato and masala powders. I am sure you can enjoy this sabzi with Poori & chapati as well if you like semi gravy type side dishes. Do try this easy and yummy aloo bhaji recipe/Potato sabzi for Poori and enjoy with your family.
Check out How to make Soft Chapathi & Puffy Poori , Palak Puri Recipes too !!

Aloo Bhaji Recipe / Potato Sabzi For Poori

Easy Side dish for Poori - Potato Sabzi/ North Indian Aloo Bhaji

Cuisine: North Indian

Category: Side dish For Poori

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

To Pressure cook Potato - 3 nos Big onion - 1 no ( finely chopped) Tomato - 1 no (-do-) Curry leaves - few Red chilli powder - 1.5 tsp ( I used Kashmiri chilli powder) Dhania powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder – 1/4 tsp Sugar – 1/2 tsp Salt & water - as needed Kasoori methi - 1/2 tsp crushed To temper Cooking oil - 1.5 tbsp Cumin seeds - 1 tsp

METHOD

Wash and pressure cook potato adding enough water, turmeric powder for 2 whistles in low flame. Remove the lid after steam is released. Discard the excess water and keep the potatoes in a bowl of cold water. Peel the skin of potato and chop them roughly.Set aside. Heat oil in a kadai and splutter cumin seeds.Add finely chopped onions and curry leaves. Saute till transparent. Add tomato pieces and saute until mushy. Add turmeric powder, salt, red chilli powder,  dhania powder, sugar and garam masala powder. Mix well for few minutes. Add 1 cup of water and let the tomato, onion cook well.Add potato pieces. Mash half of the potato pieces using the back of  a ladle. Mashed potatoes will give a thickness to the gravy. Add more water and bring it to the desired consistency as you wish. Lastly add crushed kasoori methi and switch off the flame. Garnish with coriander leaves. Serve with Poori & Enjoy !

Note

Adjust the quantity of masala powders as per your taste. You can make the same adding cauliflower too. You can also add some fresh cream at the end to give richness to this sabzi. Adjust the consistency of the gravy by adding more or less water. I made it semi gravy.

Easy, Kids friendly Potato bhaji is ready to be served with Poori !! We relished with Palak Poori

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Tomato Kurma Recipe –Thakkali Kurma For Idli Dosa

I learnt this tomato kurma recipe from my apartment neighbor aunty. She make this tomato kurma kuzhambu (She calls this as Thakkali sambar in Tamil) as a side dish for idli, dosa and Idiyappam very often. The awesome aroma of this gravy that wafts through my apartment made me ask the recipe from her and tried it immediately. It was a lovely combo for idli & dosa. I am sure it goes well with chapati/Roti and Appam if its made slightly thick but not with rice. 

In Tamil, we used to call mildly spiced gravies as Kuruma Kulambu. This is one of its kind. It tastes like kurma but looks like Kuzhambu/Sambar/Gravy in consistency. Do not forget to smell your hands after eating ;))  If you are looking for tomato kuzhambu recipe without coconut for rice , please check it HERE. Now Lets see how to do Tomato kurma for idli, dosa. 

Tomato kurma for Idli, Dosa and Idiyappam

How to make Tomato kurma for Idli, Dosa, Appam and Idiyappam

Cuisine: South Indian

Category: Side dish for idli dosa

Serves: 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup = 250ml

Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few Big onion – 1no Turmeric powder – 1/4 tsp Red chilli powder – 1 tsp ( I used Kashmiri chilli pwd) Salt & water - as needed To grind Grated coconut -1.5 tbsp Fried gram dal/Pottukadalai – 1 tsp Cinnamon - 1 small piece Cloves - 1 no Cardamom - 1no ( small) Dhania seeds - 1/2 tsp Fennel seeds - 1/4 tsp Ginger - 1/2 inch piece Garlic cloves - 3 nos Khus-khus - 1/2 tsp ( optional) Ripe tomato - 2 nos ( saute in oil and then grind with above ingredients) Cooking oil - 2 tsp Coriander leaves – to garnish

HOW TO MAKE TOMATO KURMA - METHOD

Wash and chop the tomato into cubes. Heat oil in a kadai and saute the tomato pieces till mushy. Take the grated coconut, gram dal,  whole spices, ginger, garlic, dhania seeds, khus khus and grind it coarsely without adding water. Now add the sauteed tomato and again grind everything to a smooth paste adding enough water. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Saute the finely chopped onions till transparent. To this add, the ground masala paste along with a cup of water. Add salt, turmeric powder and red chilli powder. Boil the gravy till the raw smell of masala paste goes off. If the gravy becomes too thick, add little water, check for sat, boil and remove in a bowl. Garnish with coriander leaves. Serve hot with Idli, dosa adding a tsp of gingely oil. Enjoy !

Note

Add minimum quantity of whole spices else it will over power the taste of kurma. Add more or less chilli powder based on the tanginess of tomato. You can skip cardamom while grinding.

Enjoy this yummy kurma kuzhambu with Idli, dosa, Idiyappam and Appam !

I love to have Idli drenched in Kurma like you see in the picture. How about you ??

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Paneer Makhani – Paneer Makhanwala Recipe

Paneer Makhani ( Makhani means cream in Hindi) is a rich Punjabi gravy/sabzi made with tomato, onion, Butter and cream.Some people call this as Paneer Makhanwala too. Actually I was thinking Paneer butter masala & Paneer makhani recipes are one and the same as the basic ingredients are similar. But after going through few posts, I came to know there is difference in their cooking procedures. I followed Tarla Dalal’s recipe for this gravy. Its taste was close to the restaurant ones and we loved it with soft chapathi. I packed it for Sendhil & Raksha’s lunch box. This gravy can be made without onion, garlic too because its the butter, cashews & fresh cream that makes magic here. Do try it for Chapathi, Naan or plain kulcha. Tastes yumm. Lets see how to prepare Paneer makhani at home.

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Avarekalu Sagu / Mochai Kurma Recipe - Side dish for Poori,Chapathi

In Karnataka hotels,Poori is usually served with Sagu. Sagu is nothing but a masala gravy/kurma made with freshly ground coconut + spices. Vegetable sagu is the most popular side dish for poori & chapathi here. But during avarekalu season, it is used instead of mixed vegetables.Last weekend I tried Avarekalu Sagu ( Lilva beans/Hyacinth beans in English, Pachai Mochai in Tamil) for the first time following the recipes from my hand written cook book & this blog. It came out really well and tasted yummy with poori. I served the same with dosa for my daughter. I was happy that I made a healthy,protein rich gravy for our breakfast.

Now Avarekalu season has almost come to an end. Sorry for this late posting. I hope this recipe would be useful to you all at least for the next season. If you wish to try this masala sagu, just replace avarekalu with potato, cauliflower or mixed vegetables like carrot,beans & peas. The ingredients I have used for grinding masala is the highlight of this recipe more than the vegetables. Do try it and leave your feedback here. Lets see how to make this yummy Karnataka style Avarekalu sagu/Kurma for Chapathi & poori.

Check out my Hitikida bele avarekalu saaru , Avarekalu Huli & Avarekalu Biryani recipes too.

Avarekalu sagu recipe

How to make avarekalu sagu/Kurma for chapathi,poori

Cuisine: Indian

Category: Side dish for chapathi/poori

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200ml Avarekalu / Hyacinth beans - 1 cup Big onion – 1 no Tomato – 1 no Potato – 1 no Mint + coriander leaves – 1 tbsp Sugar – a pinch Water & salt - as needed To grind Grated coconut - 1/4 cup Khus khus - 1 tsp ( optional) Big onion – 1/2 no  Garlic cloves – 4 nos ( small) Dhania/coriander seeds - 1 tsp Green chillies - 3-4 nos Cardamom - 1 no Cloves – 3 nos Cinnamon - 2 inch piece Dalia/Pottukadalai/fried gram dal – 1/2 tbsp To temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Curry leaves - few

METHOD

Remove the outer covering of avarekalu and wash them.No need to peel its skin.Grind the ingredients given under “ to grind” to a smooth thick paste. Heat oil in a pressure cooker base and temper mustard seeds,curry leaves.Add onions,tomato pieces. Saute until tomato turns mushy.Now add turmeric powder, avarekalu,potato pieces and ground masala.Mix till raw smell goes off. Add the finely chopped mint+coriander leaves, required water and salt.Check for taste and add some red chilli powder if its less spicy. Pressure cook in low flame for 2-3 whistles.Remove the lid and serve hot with poori or chapathi. Enjoy !

Note

Add more or less chillies based on your taste.You can replace green chillies with red chilli powder too. Add 1/4 tsp of garam masala powder at the end for more flavor. Adding mint+coriander leaves is optional. Sprinkle some lemon juice at the end if needed

Yummy,flavorful Side dish for Poori & Chapathi,enjoy !!

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