Cauliflower Curry Without Onion, Garlic - Cauliflower Poriyal Recipe

Its my long time wish to try different types of cauliflower curry without using onion and garlic. I have already posted a cauliflower curry without onion, garlic and tomato in Jain style.  Usually I make Cauliflower poriyal following my mom’s recipe. It has onion, ginger, garlic, tomato and spice powders. We love this version.

Recently when I was looking for a change from my version, I found this Dhaba style Cauliflower curry in Cooking Shooking YouTube channel. Chef had used both cauliflower and potato in this recipe but I used cauliflower alone. Also I tweaked the recipe slightly to make it a low calorie version. Still it came out great. Tasted awesome. Myself and Raksha loved it with Dal rice and rasam rice.

Friends, do try this easy and yummy Cauliflower curry without onion and garlic. You will love it like us. I made it dry like a poriyal. You can also add little water to make it like Sabji / gravy.  Ok, Lets see how to make North Indian style Cauliflower curry without onion and garlic with step by step pictures.

Cauliflower curry without onion, garlic

Cauliflower curry without onion, garlic for rice, roti.

 

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cauliflower - 1 Cooking oil - 2 tbsp Cumin seeds - 1/2 tsp Ginger - 1 inch piece (finely chopped) Curry leaves - 1 Tomato - 1 Turmeric powder - 1/2 tsp Red chilli powder - 3/4 to 1 tsp Coriander powder - 1.5 tsp Garam masala powder - 1/2 tsp Curd – 1 tbsp Coriander leaves - to garnish

HOW TO MAKE CAULIFLOWER CURRY WITHOUT ONION GARLIC

1. Wash and separate the cauliflower into medium sized florets. Keep in water.
2. Roll Boil 3 cups of water in a bowl and add turmeric powder, salt.
3. Switch off the flame and add the cauliflower florets. Cover and keep it for 10 minutes till its half cooked. Drain the water and set aside.
4. Heat oil in a kadai. Splutter cumin seeds, ginger, curry leaves.
5. Add tomato and saute till mushy. Add turmeric, chilli powder, coriander powder, salt, garam masala powder and curd. Mix well. 
6. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame.
7. Garnish with coriander leaves and serve with rice, roti !

METHOD - STEP BY STEP PICTURES

Wash and separate the cauliflower into medium sized florets. Keep in water till use. Roll boil 3 cups of water in a bowl. Add turmeric powder and salt. Switch off the flame and add the cauliflower pieces. Cover and keep it aside in hot water for 10 to 15 minutes. Drain the water completely and set aside.  Heat oil in a kadai. Splutter cumin seeds, ginger and curry leaves. Add tomato and saute till mushy. Add salt, turmeric powder, chilli powder, coriander powder, garam masala powder and curd. Mix well. Lastly add the cauliflower florets and toss it well. Add little water, cover cook till its soft but retains its shape. Switch off the flame. Garnish with coriander leaves. Serve with rice and roti. Enjoy !

Note

Parboil cauliflower to remove the worms. Do not skip this step. Make sure you do not over cook the cauliflower florets. Adjust the quantity of spices as per your taste.

Try this easy, yummy Cauliflower curry without onion, garlic. You will love it !

 

Technorati Tags: cauliflower curry,cauliflower curry recipe,cauliflower curry without onion,garlic,cauliflower poriyal without onion garlic,cauliflower poriyal recipe,cauliflower poriyal,how to make cauliflower curry

 

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Mudakathan Keerai dosai – Balloon Vine leaves dosa Recipe

Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.

Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.

I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.

Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.

 

Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa - Instant version using leftover idli, dosa batter.

 

Cuisine: Indian

Category: Main course

Serves: 5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Leftover idli, dosa batter - 2 cups Mudakathan keerai / Balloon vine leaves - 1 cup (tightly packed) Small onion - 7 Garlic - 4 cloves Ginger -1/2 inch piece Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Salt and water - as needed Cooking oil – 1 tbsp Sesame oil - to drizzle over dosa

HOW TO MAKE MUDAKATHAN DOSAI

1. Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
2. Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
3. Switch off the flame and add the washed keerai. Saute for a minute.
4. Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
5. Check for consistency and add little water if needed. Heat dosa tawa.
6. Spread thin or thick dosa, drizzle oil, flip and cook both sides.
7. Remove and serve hot with chutney !

METHOD - STEP BY STEP PICTURES

Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside. Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame. Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai.  Flame should be off. Keerai shrinks in quantity. Remove and cool down. Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed. Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !

Note

This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here.

Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!

 

 

Technorati Tags: mudakathan dosai,mudakathan keerai dosai,keerai dosai,balloon vine leaves dosa,dosa varieties

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Mangalore Padengi Batata Gassi Recipe–Sprouted Green Gram Curry

Here is a yummy, tasty Mangalorean style sprouted Green gram curry known as Padengi Batata Ghassi i.e Green gram potato gravy for rice, roti and dosa. I was looking for some interesting gravy with sprouted green gram and I came across this recipe in YouTube. Basically we love Karnataka style gojju and this is one such gravy. Looks and tastes similar to gojju but this is a Mangalorean version which is popularly called as Ghassi.

I read that Mangaloreans make this gravy for festivals like Ganesh chaturthi, Dussehra and Gokulashtami along with other dishes. It tastes so good and its super healthy too. I referred many recipes and came up with this version. We all loved it very much. I am sure, I will make it more often in my kitchen.

Friends, do try this easy and yummy Mangalore special Padengi batata ghassi recipe and enjoy with rice, roti and dosa.

Mangalorean Padengi Batata Ghassi Recipe

Mangalorean Padengi Batata Ghassi Recipe for rice, roti and dosa

 

Cuisine: Mangalore

Category: Side dish

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram sprouts / Moong sprouts - 1 cup Potato - 1 (cubed) Coconut oil - 1 tbsp Big onion -1 Tomato - 1 Tamarind - Small gooseberry size Salt and water - as needed To roast and grind Cooking oil - 1 tbsp Big Onion – 1/2 Coriander seeds - 1 tbsp Byadgi Red chilli - 3 to 4 Cumin seeds - 1 tsp Methi seeds – 1/4 tsp Garlic cloves - 2 Curry leaves - 10 Grate coconut - 1/2 cup Cinnamon - 1 inch (optional, I used it) To temper Cooking oil - 1 tbsp Mustard seeds - 1 tsp Crushed Garlic cloves with skin - 3 Dry red chilli - 1 Asafoetida / Hing - 1/2 tsp Curry leaves - few

METHOD

1. Heat oil in a kadai. Saute cinnamon(optional) , coriander seeds, methi, cumin seeds, red chilli.
2. Add onion, garlic and saute well. Lastly switch off the flame and add grated coconut. Mix well and cool down.
3. Grind to a smooth paste adding water. Set aside.
4. In a pressure cooker base, add the moong sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Mix well and pressure cook in low flame for one whistle.
5. Open the cooker and add the coconut paste. Mix well and roll boil till thick and flavourful.
6. Lastly, heat oil and temper mustard seeds, crushed garlic cloves, red chilli, curry leaves and hing. Add to the cooker and garnish with coriander leaves.
7. Serve hot with plain rice, roti and dosa. Enjoy !

METHOD - STEP BY STEP PICTURES

Heat oil in a kadai. Add cinnamon (optional), coriander seeds, methi seeds, cumin seeds and red chilli. Saute for a minute. Add onion and garlic cloves. Saute well. Switch off the flame and add the grated coconut at the end. Mix well and let the mixture cool down. Grind to a smooth paste adding required water. Set aside. In a pressure cooker, take the green gram sprouts, cubed potato, chopped onion, tomato, turmeric powder and salt. Add required water and pressure cook in low flame for one whistle. Open the cooker lid after the steam is released naturally. Add the ground coconut paste. Mix well and check for taste. Add salt and chilli powder if needed. Let the gravy roll boil till it reaches desired consistency. Temper the ingredients given under "to temper" and add to the gravy. Mix well and boil for few seconds till gravy reaches desired consistency. I made it semi thick to suit rice, roti and dosa. Enjoy !

Note

Adjust the quantity of red chillies as per your taste. Use Byadagi red chilli for bright color gravy. Cinnamon is completely optional to grind. I used it after seeing few Ghassi recipes with Cinnamon. You can skip potato if you don’t like it. Traditionally Hog plum is also cooked along with sprouts. But I din’t use it.

Try this Mangalore special Sprouted green gram curry and Enjoy !

Technorati Tags: Ghassi recipe,Mangalore gassi recipe,sprouts gassi,sporuted green gram curry,Mangalore green gram curry,green gram potato curry,padengi batata gassi

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Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.

 

Cuisine: Indian

Category: Condiments

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Amla / Big gooseberry - 12 Powdered Jaggery - 3/4 cup Red chilli powder - 1/2 tsp Salt - as needed Fennel seeds - 1 tsp Cinnamon - 1 inch Cardamom - 2 Ghee - 2 tbsp

HOW TO MAKE AMLA JAM

1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
3. Grind the gooseberry pieces to a coarse paste without adding water.
4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
9. You can use it for a month or twp. Use a clean spoon every time.

METHOD - STEP BY STEP PICTURES

Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down. Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water. Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well. Crush fennel seeds, cinnamon and cardamom to a powder.  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed. Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai. Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy. Enjoy !

Note

Adjust the quantity of jaggery based on your taste. Fennel seeds, cinnamon gives nice flavour to this jam. Make sure you cook the amla paste till glossy and thick. It stays good for long time.

Try this healthy and yummy Amla jam and enjoy !

Technorati Tags: amla jam,gooseberry jam,amla jam recipe,gooseberry jam recipe,amla chunda,amla sweet jam,how to make amla jam

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15 Ladoo Varieties - Types of Laddu Recipes

Here is the collection of 15+ different types of ladoo varieties / Laddu recipes in my blog. In this list, you can find the list of 15 ladoo recipes under one page. Most of them are popular, easy to make, must try Top South Indian and North Indian ladoo recipes for Diwali and other festivals.

 

In this collection, you can find the Indian ladoo recipes starting from easy peanut ladoo, mawa ladoo, paneer laddu, besan ladoo in 2 methods, rava ladoo, South Indian special boondhi ladoo, coconut ladoo, dates and nuts ladoo, poha ladoo, roasted chana dal ladoo, Karnataka special thambittu, murmura ladoo i.e Pori urundai and atta ladoo.

 

Among these ladoo varieties, my favorite is boondhi ladoo, easy maaladu and atta ladoo. You too choose your favorite, try and share your feedback. I am yet to try North Indian special Motichoor ladoo recipe and some other healthy ladoo recipes like sesame seeds ladoo, sago laddu recipes. I will update this list whenever I share them. Now Lets see the collection of 18 ladoo varieties below. Please click on the images to see the particular laddu recipe.

BESAN LADOO RECIPE - 2 METHODS

I have shared two methods of making this yummy Besan ladoo recipe. One is an easy, instant version and the other one is the traditional besan laddu recipe. Check it out.

PANEER LADOO RECIPE / MALAI LADOO

Easy, healthy , yummy Paneer Ladoo recipe that can be prepared under 15 minutes.

COCONUT LADOO RECIPE

Check out this instant coconut ladoo recipe / Nariyal ka laddu recipe without condensed milk. Thengai ladoo recipe in Tamil which can be prepared easily without condensed milk.

SOUTH INDIAN BOONDHI LADOO

Check out the traditional method of making South Indian boondhi ladoo recipe.

RAVA LADOO / SOOJI LADDU RECIPE/ SEMOLINA LADDU

Super easy and quick rava ladoo recipe that melts in mouth. Check out the recipe below.

DATES AND NUTS LADOO RECIPE

Dates and nuts ladoo recipe is a healthy ladoo recipe than can be prepared without sugar. It is for people who look for sweet recipes without sugar. Do try it and enjoy !

WHEAT FLOUR LADOO / ATTA LADDU RECIPE

Esy and yummy wheat flour ladoo recipe / atta laddu recipe with sugar and melted ghee. Its an instant laddu recipe which is ideal to prepare for festivals.

PEANUT LADOO / PEANUT LADDU RECIPE

Peanut ladoo recipe / Peanut laddu recipe/ Verkadalai laddu with skin. You can use either powdered jaggery or sugar to make this instantly. Its ideal for kids and adults snacks box which is tummy filling and healthy.


  

POHA LADOO / AVAL LADDU FOR KRISHNA JAYANTHI

Poha ladoo / Aval laddu is usually prepared during Krishna janmashtami / Krishna jayanthi festival. It is one of the easiest neivedyam recipes for festival.

ROASTED CHANA DAL LADOO / POTTUKADALAI LADDU

Pottukadalai laddu is a super easy and quick ladoo recipe. Its a no cook recipe. Even kids can make it easily. We call it as maladu in Tamil.

SUNNUNDALU / URAD DAL LADOO

Healthy and tasty laddo with roasted urad dal. Good for kids and teens.

MOONG DAL LADOO

Moong dal ladoo also known as Nei vilangai in Tirunelveli is a must try sweet for Diwali in my house. You too give a try.

MAWA LADOO / KHOYA LADOO IN MICROWAVE

Mawa ladoo / Khoya laddu made in microwave. Easy, delicious and quick laddu recipe with just 3 ingredients.

GREEN GRAM LADOO

Healthy, Protein rich green gram ladoo to include in our daily diet. Check it out.




  

PEANUT LADOO WITH JAGGERY

Peanut ladoo with skin adding jaggery. Hassle free recipe with just 2 ingredients for your kids snacks box.

THAMBITTU / AKKI TAMBITTU

Karnataka style Thambittu recipe prepared using rice, jaggery and roasted nuts. Healthy and tasty ladoo recipe that is usually prepared during Shivratri and Naga panchami festival.

MURUMURA LADOO RECIPE WITH JAGGERY / PORI URUNDAI

South Indian special pori urundai / murmura ladoo which is offered as prasadam for Karthigai deepam festival in Tamil nadu. Its a low calorie, guilt free snack too.

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Avarekalu bath is one of the most delicious rice varieties that is prepared every year during avarekalu season. People in Karnataka make use of this season and prepare avarekalu recipes every single day. I too started making them after learning from my friends and neighbours. People here make Avarekalu sagu, avarekalu pulao, uppittu, avarekalu sambar, palya, avarekalu huli etc.

Every year, avarekalu mela is conducted at food street in V V puram and in different places of Bangalore during January to March. I have also attended one and relished some of the yummy avarekalu dishes, sweets and snacks from different stalls. I have shared many avarekalu recipes in my blog so far. But I wanted to try this most popular, restaurant style avarekalu rice bath for long time. Finally it happened this year. 

This Hyacinth beans rice / Avarekalu rice bath is a simple and quick one pot recipe that can be made in a pressure cooker easily.Its a working women and bachelor friendly recipe. I have used only avarekalu in this recipe. You can also use vegetables like carrot, beans, potato to make it more healthy and colourful. 

Lets see how to make this yummy Karnataka style Avarekalu rice bath with step by step pictures.

Check out my other AVAREKALU RECIPES too.

Avarekalu rice bath recipe - Karnataka Avarekalu Bath

Avarekalu rice bath recipe - Karnataka style Lilva beans rice

 

Cuisine: Karnataka

Category: Main course

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Lilva beans / Hyacinth beans / Avarekalu - 1/2 cup Sona masoori rice - 1 cup Water - 2 cups Cooking oil - 2 tbsp Bay leaf - 1 Black stone flower - 1 Cardamom - 1 Big onion – 1(finely chopped) Tomato – 1 (-do-) Coriander powder – 1/2 tsp Salt - as needed To grind Coconut - 2 tbsp Cinnamon - 1 Cloves - 2 Green chilli - 2 to 3 Ginger - 1 inch Garlic - 5 cloves Mint leaves - few Coriander leaves - few

HOW TO MAKE AVAREKALU RICE BATH

1. Wash and soak Sona masoori water in 2 cups of water.
2. Grind all the ingredients given under “to grind” to smooth paste.
3. Heat oil in a cooker. Add bay leaf, cardamom and black stone flower.
4. Saute onion till transparent. Add tomato and saute till mushy.
5. Now add the ground masala and saute till mushy.
6. Lastly add dhania powder, salt and soaked rice with water. Let the water roll boil.
7. Cover the cooker. Pressure cook in low flame for one whistle.
8. Open the cooker after the steam is released naturally. Fluff the rice and serve with raita.

METHOD - STEP BY STEP PICTURES

Wash and soak the Sona masoori rice in 2 cups of water. Set aside. Wash Avarekalu and set aside. Grind all the ingredients given under “To grind” to a smooth paste. Wash the avarekalu. I have used Hitikida avarekalu ( i.e squeezed ones). You can use whole ones with skin. Heat oil in a cooker base. Saute bay leaf, cardamom and black stone flower. Saute onion till transparent. Add tomato and saute till mushy. Then add the ground masala paste and saute for few minutes. Add avarekalu and saute for a minute. Add soaked rice along with water, coriander powder and salt. Mix well and wait for the water to come to a boil. This helps for the masala to blend with rice else masala floats on top after the rice is cooked. Now cover the cooker with a lid and pressure cook in very low flame for one whistle. Open the cooker after the steam is released naturally. Fluff the rice gently and serve with raita. Enjoy !

Note

I have used Hitikida avarekalu. You can use whole ones. For variations, you can add more vegetables like carrot, beans and potato. For variations, you can saute all the ingredients given under “to grind” in little oil and then grind to smooth paste.

Try this easy, yummy Avarekalu rice bath at home and enjoy !

Technorati Tags: avarekalu rice bath,avarekalu pulao,avarekalu rice bath recipe,how to make avarekalu bath,avarekalu recipes,lima beans rice

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