Simple and Yummy Recipes

Chow Chow Chutney | Chayote Squash Chutney | Merakai Chutney

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 21 Nov 2025 14:08:00 +0530

An easy vegetable chutney recipe with chow chow that pairs well for idli and dosa. This is a perfect recipe for the busy weekday mornings. It is a very healthy chutney recipe. It also goes very well with hot steamed rice mixed with ghee or gingelly oil.

Many of us will avoid or never buy or eat this vegetable. But when we make chutney with this chow chow vegetable, it tastes yummy and no one will ever know that you have prepared a chutney with this vegetable.

Ingredients

Chow Chow / Chayote Squash - 1
1 tbsp - split Bengal gram
1 tbsp - Black gram
3 - Dry Red Chillies
1 - Onion, chopped
10 cloves of Garlic
few Curry leaves
1 - Tomato chopped
small piece of Tamarind
2 tbsp - grated Coconut
Salt as required
1 tbsp - Oil

For Tempering

1 tsp - Oil
1 tsp - Bengal gram
1 tsp - Mustard seeds
1 - Dry Red Chilli
few Curry leaves

Method:

Peel and chop the chow chow roughly and keep aside.

Heat 1 tbsp oil in a heavy pan or kadai. When hot add Bengal gram, black gram and dry chillies and fry until light brown.

Next add chopped onion, garlic, curry leaves and saute till onion become translucent.

Then add the tomatoes and salt as required. Cook till the tomatoes become soft and mushy.

Next add a small piece of tamarind and saute for a minute.

Then add the chopped chow chow pieces and give a mix.

Add 2 cups of water and mix well.

Cove and cook the vegetable for 15 mins on medium heat or till the vegetable gets completely cooked.

When vegetable gets cooked add curry leaves and coriander leaves and mix well.

Finally add the grated coconut and mix well. Cook for 2 mins on medium heat and turn off the heat.

Allow it to cool and grind to a smooth coarse paste with little water( if needed only add water ) and transfer this chutney to a bowl.

For tempering

Heat 1 tsp oil in a small frying pan, when hot add Bengal gram and mustard seeds and allow it to splutter.

Then add the dry red chilli and curry leaves and turn off the heat. Add the tempering to the chutney and mix well. Serve with idli and dosa.

Check the Video Recipe here

Tomato Rasam recipe with Homemade Rasam Powder | Thakkali rasam | Rasam recipes | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 7 Mar 2025 10:29:00 +0530

Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.

Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.

For this recipe, use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally, rasam is known for its digestive properties and for preventing the formation of gas. If you are a non-veg lover, then try this rasam recipe with any fish fry. Rasam rice and fish fry ! What a combo, right? Hit the like button if you like this combo.

Tomato Rasam / Thakkali Rasam with step-by-step pictures and video recipes

Preparation Time: 15 mins

Cooking Time: 10 mins

Serves: 3

Ingredients:

Tomatoes - 3
Asafoetida - ¼ tsp
Tamarind - small gooseberry sized
few Curry leaves
few Coriander leaves
Salt as required
Oil - 1 tbsp

To make Rasam powder

Split Pigeon Peas - 1 tbsp ( Toor Dhal )
Coriander seeds - ½ tsp
Cumin seeds - ½ tsp
Pepper - ½ tsp
Fenugreek seeds - 1/8 tsp
Dry Red chili - 1
Garlic - 3 cloves
Few Curry leaves

Method:

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one, as mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Next, heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat.

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Step-by-step pictures of how to make Tomato Rasam / Thakkali Rasam

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Next heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat.

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Watch the video Recipe here

Mushroom Thokku for Chapathi, Rice , Dosa | Kaalan Thokku | Mushroom Recipes | Mushroom Curry | Mushroom side dish | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 29 Nov 2024 20:53:00 +0530

Looking for a simple side dish with mushrooms that can be made in 15 to 20 minutes, then this mushroom thokku recipe is very easy to make. Mushroom Thokku is an easy recipe; you can prepare multiple recipes with this one thokku. It makes a quick side dish for tiffin recipes like dosa, poori, and chapati and also a quick side dish for rice. Sometimes I even mix this thokku with the cooked rice and viola lunch box recipe is ready 😊. Also, you can prepare restaurant-style mushroom dosa with this thokku.

If you are a mushroom lover, I have a lot of Mushroom Recipes on my blog. About this mushroom thokku recipe ( kaalan thokku ) use well-ripened tomatoes for the best result. Make this mushroom thokku recipe and use it in multiple ways.

Mushroom Thokku | Kaalan Thokku with step by step pictures and video recipes

Preparation Time: 10 mins

Cooking time: 20 mins

Serves: 2

Ingredients:

Mushroom - 200 gms, chopped
Onion - 2 med-sized, finely chopped
Tomato - 2, large-sized, finely chopped
Green Chili - 1
Ginger Garlic paste - ½ tbsp
few Mint and Curry leaves
Chili powder - ½ tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
Garam masala - ½ tsp
Curd - 1½ tbsp
Coriander leaves - ¼ cup
Salt as required
Oil - 2 tbsp

Method:

Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

Add mint and curry leaves and saute for a minute on medium heat.

Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat.

Next, add the spice powders and salt. Mix well.

Then add ¼ cup of water and mix well.

Cover and cook on medium heat till oil separates for 10 mins.

After 10 mins open the lid and give a good mix.

Now add curd and mix well to combine.

Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture.

Cover and cook the mushroom for 3 mins on medium heat.

After 3 mins open the lid and cook the mushroom for another 5 mins.

Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Step by step pictures of how to make mushroom thokku / kaalan thokku

Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

Add mint and curry leaves and saute for a minute on medium heat.

Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat.

Next, add the spice powders and salt. Mix well.

Then add ¼ cup of water and mix well. Cover and cook on medium heat till oil separates for 10 mins.

After 10 mins open the lid and give a good mix. Now add curd and mix well to combine.

Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture. Cover and cook the mushroom for 3 mins on medium heat.

After 3 mins open the lid and cook the mushroom for another 5 mins.

Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Watch the video Recipe here

Taro Root Fry | Arbi Fry | Seppankizhanghu Fry | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 23 Aug 2024 09:36:00 +0530

Taro Root, Arbi, or Seppankizhanghu fry ( in Tamil ) is a simple side dish made with spices and masala powders. This arbi fry goes very well with curd rice; one can also serve sambar rice and variety rice. This is a super simple recipe where arbi is first boiled and then mixed with spices and pan-fried.

Are you bored of the same potato fry recipe, then try this taro root fry/ arbi fry/ seppankizhanghu fry. It makes a great rice side dish for rice with sambar, dal, rasam, and curd.

Taro root fry / Arbi fry / Seppankizhanghu fry with step-by-step pictures and video recipe

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 3

Ingredients

Taro Root / Arbi / Seppankizhanghu - 500 gms
Oil - 3 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2 sprig

Masala Mix

Red Chili powder - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala - ½ tsp
Bengal gram flour - 2 tsp
Rice flour - 2 tsp
Corn flour - 2 tsp
Asafoetida - ¼ tsp
Salt as required
few Curry leaves

Method:

Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

In a small bowl add all the ingredients mentioned under " masala mix".

Mix all the masala powders together and keep them aside.

Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

Then add the chopped taro root pieces and mix well with the oil.

Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.

Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Step-by-step pics of how to make Taro root fry / Arbi fry / Seppankizhanghu fry

Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

In a small bowl, add all the ingredients mentioned under " masala mix". Mix all the masala powders together and keep them aside.

Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

Then add the chopped taro root pieces and mix well with the oil.
Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.
Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Watch the Video Recipe here

Boneless Chicken Gravy for Idli and Dosa | Non-veg Gravy for Idli and Dosa | Chicken gravy for Dosa | Step by Step pictures and Video Recipe | Simple and yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Thu, 21 Sep 2023 15:03:00 +0530

Chicken gravy with idli or dosa is my all-time favorite recipe combo. Mostly we make chicken gravy on all Sunday mornings. I would like to eat by keeping idlis on the plate and pour lots of chicken gravy over the idlis. Since it is a boneless chicken gravy kids will enjoy this.

This chicken gravy goes very well with idli, dosa, appam, idiyappam, etc. This is a very easy recipe and can be put together in 20 to 30 minutes.

Boneless Chicken Gravy for idli and dosa with step-by-step pictures and video recipe

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 2

Ingredients:

250 gms - Boneless Chicken pieces
1 tsp - Fennel seeds
1 - Onion, chopped
2 - Tomatoes, chopped
½ tsp - Red Chilli powder
¼ tsp - Turmeric powder
1 tsp - Coriander powder
½ tsp - Garam masala
1½ tbsp - Oil
few Curry leaves
Salt as required

To make paste

3 tbsp - grated Coconut
4 - Cashew nuts
½ tsp - Poppy seed
few Curry leaves

Method:

To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water. Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a good mix.

Add the cooked chicken pieces along with the water and also add the ground paste.

Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

Cover and cook for 10 mins on medium heat.

After 10 mins open the lid and give a mix. Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins.

Serve hot with idli and dosa.

Step-by-step pics of how to make boneless chicken gravy recipe for idli and dosa

To a pressure cooker add chicken pieces, turmeric powder, a little salt, and water.

Mix well and pressure cook for one whistle. When the pressure goes down open the lid and keep the chicken aside.

To a mixie jar add the listed ingredients above " to make paste". Grind them to a fine paste by adding a little water to it and keep them aside.

Heat 1½ tbsp oil in a heavy-bottomed pan and then add fennel seeds and let it splutter.

Then add the chopped onion and the curry leaves. Saute till onion turns light brown in color.

Next add tomatoes, ginger garlic paste, red chili powder, coriander powder, garam masala, and little salt. Mix well to combine.

Next, add ¼ cup of water and mix well. Cover and cook for 5 mins on medium heat.

After 5 mins open the lid and give a good mix.

Add the cooked chicken pieces along with the water and also add the ground paste.

Next, add green chili, 1 cup of water, a few curry leaves, and salt as required. Mix well to combine and bring it to a boil.

Cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Then add a few curry leaves again and cook till the gravy becomes thick. It will take 3 to 4 mins. Serve hot with idli and dosa.

Watch the Video Recipe here

Mumbai Street style famous Tawa Pulao | Mumbai Tawa Pulao | Tawa Pulao recipe | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Wed, 19 Jul 2023 12:27:00 +0530

Today's recipe is Mumbai street style famous tawa pulao. This delicious Mumbai tawa pulao is prepared with steamed rice, and vegetables, and flavored with pav bhaji masala. This is usually served with raitha, roasted papad, lemon, and sliced onions.

Scroll down for step-by-step pictures and video recipe

Street vendors use a large tawa to make this pulao, hence the name tawa pulao. Tawa here means a flat concave-shaped pan commonly used in Indian cooking. But at home, one can use a wok or a pan to make this recipe.

Preparation time: 5 mins

Cooking time: 10 mins

Serves: 2 person

Ingredients:

4 to 5 cups of Cooked Rice
1 - Onion, chopped
3 - Tomatoes, chopped
½ cup - chopped Capsicum
½ cup - Boiled Potato
½ cup - Boiled Green Peas
1 tsp - Ginger Garlic paste
1 - Green chili, finely chopped
1 cup of chopped Coriander leaves
1 tbsp - Pav Bhaji Masala
1 tbsp Tomato Ketchup
¼ cup - Water
Salt as required
1 tbsp - Butter
1 tbsp - Oil

Method:

Heat oil and butter together in a tawa or a wide pan. When hot add the chopped onion and saute till translucent.

Add ginger garlic paste and mix well and saute for a minute.

Then add chopped capsicum and a little salt and saute for 3 minutes on medium heat.

Next, add chopped tomatoes, green chili, pav bhaji masala, and 1 tbsp coriander leaves. Mix well and saute until the tomatoes become soft and mushy.

Then add ¼ cup of water and mix well to combine.

Then add tomato ketchup and salt. Mix well and saute for a minute on medium heat.

Then add the boiled potato and green peas and mix well to combine.

Then add the cooked rice and remaining chopped coriander leaves and gently mix in the rice.

Step-by-step pictures of how to make tawa pulao

Heat oil and butter together in a tawa or a wide pan. When hot add the chopped onion and saute till translucent.

Add ginger garlic paste and saute for a minute.

Then add chopped capsicum and a little salt and saute for 3 minutes on medium heat.

Next, add chopped tomatoes, green chili, pav bhaji masala, and 1 tbsp coriander leaves. Mix well and saute until the tomatoes become soft and mushy.

Then add ¼ cup of water and mix well to combine and saute for a minute.

Then add tomato ketchup and salt. Mix well and saute for 2 minutes on medium heat.

Then add the boiled potato and green peas and mix well to combine.

Then add the cooked rice and remaining chopped coriander leaves and gently mix in the rice.

Watch the video recipe here 👇

Broccoli Omelette | Healthy Recipes | Broccoli recipes | Broccoli and Egg | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Thu, 29 Jun 2023 11:00:00 +0530

Do you want your omelet to make healthier? Then try this broccoli omelet recipe. This is easy to prepare and protein-rich nutritious recipe too. Whenever I make an omelet, I will try to make sure it has some additional healthy factor included. So today it is broccoli, one of the super healthy green vegetables.

Broccoli Omelet is very easy to prepare and it is an excellent breakfast recipe. It is also perfect for brunch also. Serve this broccoli omelet with bread toast and milk.

More Omelet Recipes

Mushroom Omelet
Spanish Potato Omelet
Paneer Omelet
Karandi Omelet (Tamilnadu's famous omelet recipe using a ladle )
Thai Mushroom Omelet

Preparation time: 10 minutes

Cooking time: 10 mins

Makes: 2 to 3 omelets

Ingredients:

Broccoli - 100 gms
Egg - 4 nos
Onion - 1, finely chopped
Chilli flakes - 1 tsp
Pepper powder - 1 t 2 tsp
Salt as required
Oil - 2 tbsp

Method:

Chop the broccoli into fine florets and keep aside.

Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes.

Allow it to cool and transfer it to a wide bowl.

Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture to it and spread evenly.

Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

broccoli omelet recipe with step-by-step pictures and video

Chop the broccoli into fine florets and keep aside. Heat 1 tbsp oil in a heavy-bottomed pan/kadai, when hot add the chopped broccoli to it and stir-fry for 5 minutes. keep it aside and allow it to cool.

Transfer the broccoli to a wide bowl. Add chili flakes, pepper powder, salt, and onion. Mix well to combine.

Then break the eggs one by one into the broccoli mixture. Mix well using a fork to get the fluffy texture. Keep aside.

Heat 1 tbsp oil in an omelet pan, when hot pour the egg-broccoli mixture into it and spread evenly.

Drizzle some oil around the omelet. Cook covered until the eggs are nearly set say about 4 to 5 mins on low heat.

Then flip the omelet and cook another side for 3 to 4 mins on low heat and serve hot.

Watch the Video Recipe here

Paneer Ghee Roast recipe | paneer recipes | paneer ghee roast recipes with step by step pictures | Simple and Yummy recipes

noreply@blogger.com (Valarmathi Sanjeev) — Thu, 1 Jun 2023 09:57:00 +0530

Paneer ghee roast is a Mangalore-style paneer side dish that can be served either as a starter or side dish for roti, ghee rice, neer dosa, etc., It is a vegetarian version of the most popular Mangalorean chicken ghee roast recipe. Check here for the 👉 Chicken Ghee roast recipe.

Usually paneer ghee roast is dry and served as a starter recipe. But one can make a slightly thick gravy by adding water to serve as a side dish for roti, chappati, naan, etc.,

Two types of chilies are used for this recipe one for the flavor and the color. The Byadagi chilies used here in this recipe determine the flavor of this recipe and also gives a beautiful red color and aroma to this paneer ghee roast recipe. The other one is for the spice level.

Scroll down for 👇

Paneer ghee roast recipe with step-by-step pictures and video

More Paneer Recipes

Preparation time: 5 Mins

Cooking time: 15 mins

Serves: 2

Ingredients:

200 gms - Paneer
1 tbsp Coriander seeds
½ tsp Cumin seeds
½ tsp Fennel seeds
tsp Fenugreek seeds
5 - Byadagi Chilies
3 - Dry red chilies
4 - garlic cloves
Small piece of Ginger
1 tbsp Curd
1 tbsp Tamarind water
¼ to ½ tsp Jaggery
2 tbsp Ghee
Curry leaves few
Coriander leaves few
Salt as required

Method:

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Paneer ghee roast recipe with step-by-step pictures and video

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract.

Grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both

sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Then add curry leaves and salt as required.

Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Watch the Video Recipe here

Potato Masala | Best side dish for Ghee rice and Variety rice | Simple and Yummy recipes

noreply@blogger.com (Valarmathi Sanjeev) — Wed, 5 Apr 2023 11:13:00 +0530

Potato masala is a spicy south Indian curry recipe where potatoes are cooked in a spice paste. This recipe is perfect for curd rice and also can be served as an aside dish for ghee rice too. It is a very simple and easy recipe.

stepwise pictures and video recipe is given below

One can adjust spice levels according to their taste by lowering or adding pepper and dry chili. I made this as a semi-dry version. But this recipe can also be served as gravy too by adding water or coconut milk to it and cooking for 3 to 5 mins. Try this potato masala at home and enjoy cooking.

This recipe is one-pot cooking. But it can be made using a pressure cooker. Put everything together in the pressure cooker and cook for 2 whistles.

Preparation time: 5 mins

Cooking time: 15 - 20 mins
Serves: 2

Ingredients:

Potato - 300 gms, cut into cubes
Cinnamon - 1 stick
Cloves - 3
Fennel seeds - ½ tsp
Few Curry leaves
Salt as required
Oil - 2 tbsp

To make the masala paste

Coriander seeds - 1 tbsp
Pepper - ½ tbsp
Garlic - 4 or 5 cloves
small pieces of Ginger
Dry Red Chili - 2 no

Method:

Cut the potatoes into cubes and keep them aside. Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat. Open the lid and stir in between.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for another 3- 4 mins on medium heat.

Cook another 2 mins on low heat till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat. Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Step-by-step pictures of how to make a potato masala recipe

Cut the potatoes into cubes and keep them aside.

Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat.

Open the lid in between and add some curry leaves and give a mix. Cook till the potatoes are 95 % cooked.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for 3- 4 mins on medium heat. Cook for another 2 mins on low heat and till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat.

Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Watch the Video Recipe here

The Best Homestyle Chicken Masala Recipe| Chicken Masala Recipe | Tasty Chicken curry recipe | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 31 Mar 2023 10:29:00 +0530

Chicken masala recipe is a dry or semi-dry Indian chicken curry recipe. It is one of the easiest and most tasty chicken curry recipes made in a kadai in under 30 minutes. It is not only easy to make but it tastes most delicious. You can serve this chicken masala recipe with rice, chapati, naan, roti, biryani, etc.,

Scroll down for stepwise pictures and video recipe

This chicken masala recipe can be made with simple ingredients easily available in your pantry. It is made with onion, tomato, and with some basic spices. This chicken masala recipe tastes similar to the restaurant-style chicken masala recipe.

There are many versions of making this chicken masala recipe. Here I'm sharing the recipe of how we will make this at my home. You can make this chicken masala recipe as a gravy consistency. Just add water or coconut milk to get the gravy consistency.

Other popular chicken recipes

Ingredients:

Chicken - 600 gms
Onion - 2, chopped
Tomato - 3, chopped
Ginger Garlic paste - 2 tsp
Fennel seeds - 1 tsp
Green Chili - 2
Chili powder - tsp
Coriander powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala - 1 tsp
Pepper powder - 1 to 2 tsp
few Curry leaves
Salt as required
Oil - 2 tbsp

Method:

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix. Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat

Serve with biryani, chapati, naan, roti, rice, etc.,

Stepwise pictures of how to make chicken masala recipe

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well.

Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix.

Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat. Serve with biryani, chapati, naan, roti, rice, etc.,

Watch the Video Recipe here

Sorghum Dosa | Chola Dosai | Jowar Dosa | Dosa Recipes | Millet Recipes | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Tue, 28 Mar 2023 10:30:00 +0530

Sorghum Dosa recipe - an Indian pancake recipe made with sorghum, Black gram, and fenugreek seeds. Sorghum is called jowar in Hindi, Janna in Telugu, Jola in Kannada and cholam/solam in Tamil. Sorghum is a good source of dietary fiber, high in protein. It is also gluten-free and cholesterol-free millet.

Stepwise pictures and Video recipe is below

Sorghum dosa is a healthy breakfast recipe accompanied by sambar and chutney. This is a very simple and healthy recipe made by preparing a batter of sorghum, rice, black gram, and fenugreek seeds & cooking it like pancakes.

Other Dosa recipes

Preparation time: 1 Day

Cooking time: 5 mins

Serves: 2

Ingredients

Sorghum / Cholam - 2 cups
Raw Rice - ½ cup
Black gram/ Urad Dal - ½ cup
Fenugreek seeds - 1 tsp
Water as required
Salt as required

Method:

Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight.

Then after soaking drain the water and the mixture into the mixie jar. Add water little by little and grind the mixture. Grind it to a fine coarse batter.

Then transfer it to a bowl and add the required salt to it. Then mix with hand.

Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency.

Heat a dosa tawa and pour a ladleful of batter and spread evenly. Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Stepwise pictures of how to make sorghum dosa recipe:

Place the ingredients one by one sorghum, rice, black gram, and fenugreek seeds in a large bowl. Wash this mixture thoroughly and soak it in enough water till immersing level. Soak for either 5 hours or overnight.

Then after soaking drain the water and the mixture into the mixie jar. Add water little by little and grind the mixture. Grind it to a fine coarse batter.

Then transfer it to a bowl and add the required salt to it. Then mix with hand.

Cover the bowl with a lid and let the batter stand overnight or at least 6 to 8 hours to ferment in a warm spot. The fermented batter should have risen a bit and should be bubbly. Check the video for it.

To make dosa the batter consistency should be neither too thick nor too thin. Adjust and add water till it is in a pourable and spreadable consistency.

Heat a dosa tawa and pour a ladleful of batter and spread evenly.

Drizzle oil in and around the dosa and cook for a minute or two till it becomes golden in the center and the edges start lifting up.

Flip to the other side and again cook for a minute. Drizzle some oil again in and around the dosa. Turn again flip it and fold it. Remove from tawa and serve hot with chutney and sambar.

Watch The Video Recipe here

Pressure Cooker Chicken Gravy | Cooker Chicken Gravy Recipe | Chicken curry in Cooker | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 24 Mar 2023 10:15:00 +0530

Chicken Curry/ gravy made in the pressure cooker - an Indian chicken curry recipe made in a pressure cooker in just 30 minutes. This is a quick and easy chicken curry recipe. This recipe is perfect for beginners.

Stepwise pictures and Video recipe is below

This chicken curry recipe is just a three-step process. Marinate the chicken, make the sauce/paste, put everything together in the pressure cooker, and cook it. You will get a tasty and delicious chicken curry/gravy in no time. Also, the highlight of this recipe is it doesn't require laborious chopping.

I have used chicken with bones. It tastes great. But you can substitute chicken thigs, boneless pieces, or drumsticks. This one chicken curry/gravy recipe goes very well with roti, rice, idli, dosa, biryani, etc.,

Other Chicken Recipes

Preparation time: 5 mins

Marination time: 30 mins

Cooking time: 30 mins

Serves: 3

Ingredients:

Chicken - 600 gms, cut into small pieces
Cinnamon - 1 stick
Cloves - 4
Fennel seeds - ½ tsp
Salt as required
Oil - 2 tbsp

To Make the paste:

Onion - 1, chopped
Tomato - 2, chopped
Green Chili - 1
few Mint leaves
few Coriander leaves
few Curry leaves

To Marinate

Curd - 2 tbsp
Ginger Garlic paste - 1 tsp
Red Chili powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - ¼ tsp
Salt - 1 tsp

Method:

In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ". Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

Next grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

Next, add the ground paste, ¼ cup of water, and little salt. Mix well and cover and cook for 10 mins and till oil separates on medium heat.

Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

When the pressure goes down open the lid and give a good mix and switch on the heat again.

Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

Add curry leaves to it and gently mix the gravy and switch off the heat.

Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Stepwise picture of how to make chicken curry in the pressure cooker

In a mixing bowl place, combine chicken and all the ingredients mentioned above listed" to marinate ".

Mix well so that the masala coats well with the chicken pieces. Cover and keep aside. Let it marinate for 30 minutes.

Next, grind all the ingredients mentioned above listed "to make paste " in a mixie jar. Grind them to a fine paste by adding little water and keep them aside.

Heat oil in a pressure cooker, when hot add the spices - cinnamon, cloves, and fennel seeds. Fry for a few seconds.

Next, add the ground paste, ¼ cup of water, and little salt.

Mix well and cover and cook for 10 mins and till oil separates on medium heat.

Then add the marinated chicken, ¼ cup of water, Garam masala, and salt as required. Mix well to combine.

Next, add mint leaves, and coriander leaves to it. Cover the pressure cooker with the lid and pressure cook for 2 whistles on medium heat and switch off the heat.

When the pressure goes down open the lid and give a good mix and switch on the heat.

Next, add a to 2 tsp of pepper powder and mix well. Cook till the gravy thickens.

Add curry leaves to it and gently mix the gravy and switch off the heat.

Finally, add some coriander leaves for garnishing and serve hot with rice, roti, dosa, idli, etc.,

Watch the Video Recipe here

Burnt Garlic Fried Rice | Burnt Garlic Vegetable Fried Rice | Simple and Yummy Recipes | Veg Fried Rice

noreply@blogger.com (Valarmathi Sanjeev) — Tue, 21 Mar 2023 10:00:00 +0530

Burnt Garlic Fried Rice is a popular Indo-Chinese recipe made with rice, vegetables, soy sauce, and lots of garlic. This recipe is mostly similar to the veg fried rice recipe but with a small difference. In this recipe, the finely chopped garlic is stir-fried until slightly burnt. This small difference makes a big change in the overall taste and flavor of this fried rice recipe.

Stepwise pictures and Video recipe is below

Burnt Garlic fried rice is very easy to make and they are very good for party dishes. For this recipe, the vegetables and garlic are chopped finely. I have used normal rice for this recipe but you could use basmati rice as well.

For this recipe, the cooked rice should be cool and refrigerated for some time so that the grains are well separated and firm. One can use the overnight refrigerated leftover rice for this recipe. Either white vinegar or rice vinegar can be added, but I didn't use it for this recipe. It's up to you. Serve this burnt garlic fried rice with tomato ketchup or any Indo-Chinese side dishes or as it is.

More Indo-Chinese recipes

Ingredients:

Cooked Rice - 4 cups
Garlic, chopped - 3 tbsp
Spring Onion white part, chopped - 1 tbsp
Onion - 1, chopped
Carrot, chopped - ¼ cup
Green Beans - ¼ cup
Capsicum - ¼ cup
Pepper powder - 1 tsp
Soy sauce - 1 tbsp
White Vinegar - 1 tbsp ( optional )
a small handful of Spring Onion green part
Oil - 2 tbsp
Salt as required

Method:

Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

Then add the pepper powder and mix well.

Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

Then add the cooked rice in batches and mix well.

Finally, add the chopped spring onion and give a mix. Serve hot.

Stepwise pictures of how to make burnt garlic fried rice recipe

Refrigerate the cooked rice either overnight or for 3 hours before making the fried rice. So that the grains are well separated.

Heat oil in a wok / kadai. When hot add the chopped garlic and fry till it becomes dark brown in color.

Next, add the spring onion white part and the chopped onion. Stir-fry till the onion turn translucent.

Then add the chopped vegetables ( carrot, beans, and capsicum ) and salt. Stir-fry the vegetables for 5 minutes on medium heat.

Then add the pepper powder and mix well.

Next, add the soya sauce and the required salt. Mix well and stir-fry for a minute.

Then add the cooked rice in batches and mix well. Finally, add the chopped spring onion and give a mix. Serve hot.

Watch the Video Recipe here

Mushroom Pepper Dry Recipe | Mushroom Recipes | Mushroom Starters | Mushroom Pepper fryrecipe| #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 17 Mar 2023 10:30:00 +0530

Mushroom pepper dry - restaurant style recipe is a simple and delicious recipe made with button mushrooms, ground black pepper, etc., It is a perfect starter recipe and kids will definitely love this. This dish is also ideal for those who looking for a meat alternative.

Most of the vegetarians I know love mushrooms. If you consider yourself a mushroom fan then you must definitely try this recipe. Whether you are cooking for yourself or to impress guests then quickly jump into this mushroom pepper dry recipe here.

Other Mushroom Recipes

Preparation time: 5 minutes

Cooking time: 20 minutes
Serves: 2

Ingredients:

To Make Batter

Maida - 3 tbsp
Corn flour - 2 tbsp
Pepper powder - 1 tsp
Salt to taste
Water as required to make the batter
Oil for deep fry

To make pepper fry

Oil - 2 tbsp
Onion - 1, chopped
Garlic - 2 tbsp, chopped
Green chili - 1
Soy sauce - 1 tbsp
Chili powder - ½ tsp
Pepper powder - 1 tsp
Few Curry leaves
Mushroom - 200gms, chopped

Method:

To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

Next, add the mushrooms and mix well to coat the batter and keep aside.

Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

Then add chili powder, salt as required and mix well and saute for a minute.

Then add soy sauce and ¼ cup of water and mix well.

When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

Add some curry leaves and saute for a minute.

Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Stepwise pictures of how to make mushroom pepper dry recipe

To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

Next, add the mushrooms and mix well to coat the batter and keep aside.

Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

Then add chili powder, salt as required and mix well and saute for a minute.

Then add soy sauce and 1/4 cup of water and mix well.

When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

Add some curry leaves and saute for a minute. Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Watch the Video Recipe here 👇

Kongunadu Pacha Payaru Kadayal | Mashed Green gram curry | Green Moon Dal mash | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Tue, 14 Mar 2023 14:29:00 +0530

Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice. It is usually served with plain white rice and ghee. But it can be served it with chapati also.

Kadayal is a Tamil word for mashing the cooked ingredients together. We use wooden masher and deep vessel to mash the ingredients. Kadayal / mashing is a cooking technique widely used in Tamil cuisine.

Rice and kadayal recipe is one of the most comforting food. At my home, we make pacha payaru kadayal, kollu kadayal, kathrikkai kadayal, keerai masiyal. In English, they are called Mashed Green gram curry, Mashed Horse gram curry, Brinjal curry, and Greens curry.

More recipes from kongunadu cuisine

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients:

Green gram - 1 cup
Cumin seeds - 1 tsp
Dry Red chili - 3 nos.
Shallots - 10 to 15, chopped
Garlic - 10 cloves, chopped
Tomato - 3, chopped
Turmeric powder - tsp
Salt as required
Oil - 2 tbsp

For tempering

Oil - 1 tbsp
Cumin seeds- 1 tsp
Shallots - 5, chopped
Garlic - 3 cloves, crushed
few Curry leaves

Method:

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.

Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Stepwise pictures of how to make pacha payaru kadayal recipe / green gram mash

Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.

Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.

Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.

Next add dry red chili, and shallots and saute till the onion turn translucent.

Then add the chopped garlic cloves and saute for 2 mins on medium heat.

Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.

Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.

Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.

For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter. Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.

Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.

Watch the Video Recipe here👇

Black Chickpeas Gravy | Kala Chana gravy recipe | Kondakadali gravy recipe | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 10 Mar 2023 19:35:00 +0530

Black Chana gravy / Kala Chana is mildly spiced Black chickpeas curry cooked in onion-tomato-based gravy and with some spices. This gravy can be served with plain rice, dosa, idli, chapati, ghee rice, etc. Most Indian households cook this black chana often since they are healthy, protein-packed and it tastes delicious.

Scroll down for the stepwise and video recipe

This whole gram should be soaked overnight in water or for a minimum of 5 -7 hrs. Then the soaked chickpeas are boiled and can be used in whatever way you want.

Try my method of making this black chana gravy as it tastes like mutton gravy. It's very easy to prepare and tastes delicious too. It is an excellent source of protein. Try to add these black chickpeas to your diet like in curries, stir-fries, poriyal, sundal, or even in salads.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 2

Ingredients:

Boiled Black Chickpeas - 1 cup
2- Tomatoes, pureed
1 tsp Chili powder
1 ½ tsp Coriander powder
¼ tsp Turmeric powder
Salt to taste
few Coriander leaves
1 tbsp Oil

Spices

1 Cinnamon stick
2 Cloves
¼ tsp Cumin seeds
¼ tsp Fennel seeds
¼ sp Pepper
little Fenugreek seeds
little Stone flower

To Make paste

8 - Shallots
4 - Garlic cloves
2 small Ginger pieces
few Curry leaves
spice ground powder ( ingredients listed above )

Method:

Dry roast the mentioned spices listed above in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat.

Finally, add some chopped coriander leaves and switch off the heat.

Stepwise pictures of how to make black chickpeas gravy

Dry roast the spices in a wok / kadai. Roast for about 2 mins on low heat. Cool and grind to a fine powder.

To the ground powder add shallots, ginger, garlic, and curry leaves and grind to a fine paste by adding little water. Keep aside.

Heat oil in a kadai, when hot add the ground paste and cook for 5 minutes on medium heat until the oil separates.

Then add chili powder, coriander powder, turmeric powder, a little salt, and 2 tbsp water. Mix well and cook till the raw smell goes off on medium heat.

After that open the lid and give a good mix. Next, add the pureed tomatoes, and ¼ cup of water to it, and mix well. Cover and cook for 7 -8 mins on medium heat till the oil separates.

Then add the boiled chickpeas, required salt, curry leaves, and 1 cup of water. Mix well and cook till the gravy becomes thick on medium heat. Finally, add some chopped coriander leaves and switch off the heat.

Watch the Video recipe here

Creamy Paneer Lababdar ( Restaurant style ) | Paneer Gravy Recipe | Paneer Lababdar recipe | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Tue, 7 Mar 2023 14:53:00 +0530

The Restaurant-style Paneer Lababdar - a North Indian gravy recipe where grated paneer and paneer cubes are simmered in a rich creamy onion tomato gravy. It is a popular paneer gravy recipe and can be found on the menu of many Indian restaurants. Make this restaurant-style side dish paneer gravy at home using my simple and easy method.

Here are some more paneer recipes

Preparation time:

Cooking time:

Serves: 2

Ingredients

1 tbsp Oil
1 tbsp Butter
1 - Cinnamon stick
3 - Cloves
2 - Cardamon
1 tbsp - Ginger, julienned
1 ½ cups of Water
100 gms, Paneer cubed
100 gms grated paneer
½ tsp Garam masala
½ tsp Kasturi Methi
1 tbsp Fresh Cream

To Make Paste

1 tbsp oil
¼ - tsp Cumin seeds
¼ - tsp Pepper
1 - Onion, chopped
1 - Green Chili
2 - Tomatoes, chopped
2 - dry Red chili
½ cup water

Method:

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat. After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine.

Cook for another 3 minutes on medium heat. Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

stepwise pictures of how to make paneer lababdar recipe

Heat 1 tbsp oil in a wide pan. When hot add cumin seeds and pepper. Saute for a few seconds.

Next add onion, green chili, ginger, and garlic. Saute till onion turn translucent.

Next add the chopped tomatoes, dry red chili, cashew nuts, and little salt. Saute for 3 mins on medium heat.

Then add 1/2 cup of water and mix well. Cover and cook for 5mins on medium heat.

After 5 mins open the lid and give a mix. Cool and grind to a smooth paste.

To make gravy

Heat 1 tbsp oil and 1 tbsp butter in a wide pan. Next add cinnamon, cloves, cardamom, and ginger, and saute for a minute.

Add the ground paste and 1 1/2 cups of water and mix well. Then cover and cook for 10 mins on medium heat. After 10 mins open the lid and give a mix.

Next grate 100 gms of paneer and 100 gms of paneer pieces and salt to it. Mix gently to combine. Cook for another 3 minutes on medium heat.

Then add garam masala, dry fenugreek leaves, and a pinch of sugar and mix well. Cook for another 2 minutes on medium heat.

Next, add coriander leaves, and fresh cream and mix well. Switch off the flame and serve hot with chapati or roti.

Watch the Video recipe here 👇

Healthy Cooking | Carrot Fenugreek leaves stir-fry | Gajar Methi Sabzi | Carrot Methi Poriyal | Carrot Vendayakeerai poriyal | Carrot recipes | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 17 Feb 2023 09:32:00 +0530

Are you looking for a healthy side dish for rice and roti? Then this recipe is a unique side dish that has a perfect blend of sweet, spice, and bitter. Carrot Fenugreek leaves stir-fry is a simple Indian side dish/sabzi recipe made using carrots and fresh fenugreek leaves. It is a winter recipe where red carrots and fenugreek leaves are in season. But I made it using regular orange carrots.

Check for Stepwise pictures and Video recipe below

For more carrot recipes click the links below

Preparation time: 10 mins Cooking time: 20 mins Serves: 2

Ingredients

300 gms - Carrot, cut into bite-sized pieces
1 bunch Fenugreek leaves, cleaned, stem removed, chopped
1 - Onion, chopped
1 tsp - Red chili powder
1 tsp - Coriander powder
¼ cup of Water
Salt as required
1 tbsp - Oil

Method:

Separate the fenugreek leaves ( methi ) from its stem and wash them. Drain well, chop, and keep aside. Peel wash and cut the carrots into bite-sized pieces and keep aside.

Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

Add the chopped carrots and mix well to combine.

Add ¼ cup of water and mix well. Cover and cook the carrots for 10 mins on medium heat.

After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

Next, add the fenugreek leaves and mix well to combine.

Cook on medium heat for about 10 mins by constantly stirring and sauteing.

Serve it with rice or roti.

stepwise pictures of how to make carrot fenugreek stirfry

Heat oil in a kadai/wok, when hot add cumin seeds and allow it to turn brown. Then add asafoetida and give a stir.

Next, add the chopped onions and saute till the onions turn soft and translucent on medium heat.

Then add the spice powders and salt. Stir well until fragrant, say about 2 mins on low heat.

Add the chopped carrots and mix well to combine.

Add 1/4 cup of water to the carrots and mix well. Cover and cook the carrots for 10 mins on medium heat.

After 10 minutes open the lid and give it a stir. Now the carrots are ¾th cooked.

Next, add the fenugreek leaves. Mix well to combine. Cook on medium heat for about 10 mins by constantly stirring and sauteing. Serve it with rice or roti.

Watch the Video recipe here

Tomato Rice recipe | One pot Tomato Rice Recipe using pressure cooker | Variety Rice reipes | Thakkali Sadham | Tomato Rice in cooker | Simple and Yummy Recipes | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Sat, 11 Feb 2023 09:00:00 +0530

Learn how to make one pot pressure cooker tomato rice for quick lunch or dinner. If you are looking for a quick recipe then try this simple tomato rice recipe. This pressure-cooker tomato rice comes in handy for busy mornings. Serve it with raita or papad. I love to make one-pot rice recipes often. It requires only one pot leaving very little cleanup.

Check for Stepwise pictures and Video recipe below

I usually make this tomato rice early in the morning and pack it in the hot box and let it stay warm until lunch so that the flavors seep in when the rice is rested and also when kept in the hot box. I usually follow this method for all one-pot rice recipes, especially biryani.

In Tamil, we call this thakkali sadham. It is a very popular recipe from Tamilnadu cuisine. Thakkali means tomato and sadham means rice. This tomato rice can be made in a pressure cooker, instant pot, electric cooker, or even in a regular pot.

For more one pot recipes 👈 click here

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2

Ingredients:

Onion -1, chopped
Tomato - 3 nos., chopped
Ginger Garlic paste - 1tbsp
Red Chili powder - 1 tsp
Turmeric powder - ¼ tsp
Garam masala - 1 tsp
Cinnamon stick -1
Cloves - 4 to5 nos
Fennel seeds - 1 tsp
Green Chilli -1, slit
few Coriander leaves
Rice - 1 Cup
Oil - 2 tbsp
Salt as required

Method:

Wash and soak the rice in water for 15 mins. Keep aside.

Meanwhile heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion and saute for 2 mins on medium heat.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

stepwise pictures of how to make tomato rice in the cooker

Wash and soak the rice in water for 15 mins. Keep aside.

Heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion.

saute for 2 mins until it turns translucent.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

Watch the Video Recipe here👇

Fresh Pigeon peas gravy | Thuvarai Kuzhambhu | Onepot Cooking | Pigeon peas gravy| Simple and Yummy Recipes | Fresh Pigeon peas curry

noreply@blogger.com (Valarmathi Sanjeev) — Thu, 12 Jan 2023 09:58:00 +0530

Fresh pigeon peas are a winter vegetable available only during the cooler months. Many varieties of beans and legumes are harvested and flood the markets during winter. These fresh pigeon peas are one such winter produce along with field beans, green peas, etc., These are the same legume that is dried, and split and this legume (dal) is used in the everyday kitchen to make sambar. This vegetable is very famous in the Karnataka region. You can most likely find these pigeon peas at the local markets during the winter season.

Fresh green pigeon peas gravy is a healthy high protein gravy recipe and it will be a great side dish for rice or any Indian flatbread. It's a one-pot meal prepared during winter. I made this recipe using the pressure cooker.

No fresh pigeon peas need to be soaked. However, if you are using dried ones then they need to be soaked for 5 to 6 hours before cooking them. But for this recipe, fresh pigeon peas taste very good when compared to dried ones.

For more gravy recipes click here 👇

how to make fresh pigeon peas curry / gravy

Ingredients:

To grind :

¼ cup grated Coconut
5 Shallots
1 Green Chili
1 tsp Fennel seeds
½ tsp Poppy seeds ( optional )
few Curry leaves

Ingredients:

250gms Fresh Pigeon Peas, deshelled
1 Onion, chopped
2 Tomatoes, chopped
½ tbsp Ginger garlic paste
½ tbsp Coriander powder
1 tsp Red Chili powder
¼ tsp Turmeric powder
1 tsp Mustard seeds
1 Dry Red Chili
Salt as required
Coriander leaves few
1 tbsp Oil

Method:

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame.

When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice. If the gravy is too thin simmer for a few mins and then serve.

step by step pics of how to make fresh pigeon peas curry / gravy

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice.

Watch the video recipe here 👇

Andhra style Brinjal Fry | Vankaya Fry | Simple and quick brinjal fry recipe | brinjal fry recipe | Venkaya vepudu recipe | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Sat, 10 Dec 2022 09:00:00 +0530

Venkaya Fry is a side dish recipe from Andhra cuisine made with brinjal and has the nutty flavor from peanuts. This brinjal fry recipe is very delicious and made in minutes and it makes a great side dish for any south Indian meal like variety rice or with rice and sambar, rasam, or curd.

This venkaya fry with peanuts recipe is very popular in Andhra cuisine for its spicy and nutty flavor. This brinjal fry or eggplant fry recipe is called vankaya fry or vankaya vepudu in Telugu. This recipe is made in numerous ways and each family has their own recipe.

For more brinjal recipes 👇 click the recipe links below

how to make andhra brinjal fry recipe
how to make vankaya vepudu recipe

Ingredients

6 - Brinjals
1 tsp - Cumin seeds
1 tsp - Ginger Garlic paste
1 tsp - Red Chili powder
¼ - Turmeric powder
2 tbsp - crushed Peanuts
Salt as required
1 tbsp - Oil
few Curry leaves

Method

Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, and curd.

how to make andhra style brinjal fry recipe with stepwise pictures

vankaya vepudu with stepwise pictures

Cut the brinjal into small pieces and put them in the salted water. This prevents the brinjals from discoloring. If you leave them in the water for too long they will soak up the salt.

Heat oil in a pan or kadai or wok, when hot add cumin seeds and allow it to splutter.

Next, add the ginger garlic paste and fry for a minute. Be careful after dropping ginger garlic paste in the oil as it splutters a lot.

Add the chopped brinjals followed by salt, chili powder, and turmeric powder. Combine well and cook for 2 mins on high heat by sauteeing.

Then cover and cook the brinjals on medium heat for 6 to 8 mins or till ¾th cooked. Sautee in between. After 5 mins, open the lid and give a good mix.

Next, add the curry leaves and stir-fry the brinjals for another 2 to 4 mins on medium heat.

Finally, add the crushed peanuts and cook for 2 mins on high heat and switch off the flame. Serve with any variety rice or rice with sambar, rasam, curd.

Watch the video recipe here 👇

Peanut Tomato Chutney | Tomato Peanut Chutney for Idli Dosa | Chutney Recipes| Simple and Yummyrecipes | #simpleandyummyrecipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 2 Dec 2022 19:00:00 +0530

Peanut Coconut chutney is a nutty delicious South Indian Chutney that requires minimal effort. This chutney is made with very few ingredients like roasted peanut, tomato, garlic, onion, and chilies ground together and tempered with mustard seeds, and Bengal gram.

If you are bored of coconut chutney then try this peanut tomato chutney. It is very easy and quick to make. If you have roasted peanuts in hand then this chutney can be made in no time and it is a perfect side dish for idli and dosa.

For more chutney recipes 👈 click here

Capsicum Chutney

Chettinad Tomato Chutney

Radish Chutney

Curry leaves Chutney

Tomato Mint Chutney

Garlic and Curry leaves Chutney

Mint Chutney

how to make tomato peanut chutney recipe
Ingredients

½ cup - Roasted Groundnut / Peanut
2 nos Dry Red Chilli
5 - nos. - Shallots
2 - Garlic cloves
1, chopped Tomato
1 tbsp - Oil
Salt as required

For Tempering

Bengal gram - 1 tsp
Mustard seeds - 1 tsp
Split Black gram - 1 tsp
few curry leaves
Oil- 1 tbsp

Method

Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

how to make peanut tomato chutney with stepwise pictures

Dry roast peanuts for 3 - 4 mins and then add dry red chili and dry roast again for 2 -3 mins. Keep them aside and allow them to cool.

Heat 1 tbsp oil in a kadai/ wok/ pan, when hot add shallots and garlic. Saute for 2 -3 mins.

Then add the chopped tomatoes and little salt. Saute till tomatoes become soft and mushy. Switch off the flame and allow it to cool.

Transfer all the ingredients to a mixie jar or blender. Grind to a fine paste by adding little water and the required salt. Transfer to a bowl.

Heat 1 tbsp oil in a tempering pa or tadka pan, when hot add Bengal gram and mustard seeds. Allow them to splutter and then add split black gram, and curry leaves. Add the tempering to the chutney and mix well. Serve it with idli and dosa.

Watch the video here

Vazhakkai Pepper fry | Raw Banana Pepper fry recipe | vazhakkai pepper fry | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 25 Nov 2022 09:00:00 +0530

Vazhakkai Milaghu Varuval is one of the delicious south Indian sidedishes from the region of Tamilnadu made from raw bananas. Vazhakkai is also known as raw banana or plantain and it is widely used in south Indian cuisines. Adding some mild spices and rich pepper makes this dish flavorsome and appetizing. It is one of the best side dishes for rice. Also, it is a very easy and quick recipe to make.

I often make recipes with raw bananas. This can be prepared in different ways with different masalas according to your taste.

For more recipes 👇 click below

how to make raw banana pepper fry recipe
Ingredients

1 - Raw Banana
½ tsp Mustard seeds
1 Dry Red Chili
1 Onion, small-sized, chopped
¼ tsp Turmeric powder
1 tsp Coriander powder
¼ cup of Water
1 - 2 tsp Pepper powder
few Curry leaves
2 tbsp Oil
Salt as required

Method:

Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

Next, add the chopped onions and saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

Next, add ginger garlic paste and saute till the onion become golden brown.

Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

Cover and cook for 8 mins on medium heat. Stir in between.

Open the lid and cook till the banana gets roasted and cook well on both sides.

Finally, add the pepper powder. Mix well and cook for a minute.

Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

how to make raw banana pepper fry with stepwise pics

Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

Next, add the chopped onions. Saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

Next, add ginger garlic paste and saute till the onion become golden brown.

Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

Cover and cook for 8 mins on medium heat. Stir in between.

Open the lid and cook till the banana gets roasted and cook well on both sides.

Finally, add the pepper powder. Mix well and cook for a minute. Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

Watch the video here

Garlic & Curry leaves chutney | Poondu Karuvepillai chutney | Quick Chutney recipes | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 18 Nov 2022 10:53:00 +0530

Poondu Karuvepillai chutney - a south Indian chutney recipe made from garlic and curry leaves. This goes perfectly as a side dish for idli, dosa and also with hot steamed rice. This chutney stays good for a week in the fridge. Also, you can serve this chutney with any pakoras and also can be used as a sandwich spread.

Garlic helps lower your cholesterol levels and blood pressure and thus keeping your heart healthy. It also has anti-bacterial and anti-fungal properties. Soit is used as a home remedy to treat cough, cold and digestive problems.

Curry leaves are known for their digestive properties and are also good for your hair and eyes. It also stimulates hair growth and prevents premature greying of hair.

For more chutney recipes 👈 click here

how to make poondu karuvepillai chutney recipe

how to make garlic and curry leaves chutney recipe

Ingredients

1 cup Garlic
20 Shallots
5 Dry Red Chillies
5 Kashmiri Red Chillies
2 Handful of Curry leaves
little piece Tamarind
1 tsp Mustard seeds
½ tsp Asafoetida
2 tbsp Oil
Salt as required

Method:

Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

Then grind to a smooth paste by adding the required water.

Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Then add the asafoetida.

Add the ground chutney to it and mix well.

Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour.

When done transfer the chutney to a serving bowl and serve it with idli and dosa.

poondu karuvepillai chutney with stepwise pictures

garlic and curry leaves chutney with stepwise pictures

Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

Then grind to a smooth paste by adding the required water.

Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Next, add the asafoetida.

Add the ground chutney to it and mix well. Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour. When done transfer the chutney to a serving bowl and serve it with idli and dosa.

Watch the video here 👇

Brinjal gravy for Biryani | Biryani Brinjal gravy | Brinjal curry for biryani | Simple and Yummy Recipes

noreply@blogger.com (Valarmathi Sanjeev) — Fri, 11 Nov 2022 12:00:00 +0530

Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.

For more Brinjal recipes 👇

Spicy Brinjal fry

Brinjal and potato fry

Brinjal Biriyani

Brinjal Tawa Roast

Ennai Kathirikai Kuzhambhu

This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.

Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.

how to make brinjal gravy for biriyani

Ingredients:

250 gms of Brinjal
3 tbsp Oil
Salt as required
few coriander leaves

To make powder

2 tbsp Groundnut
1 tbsp Sesame seeds

To make curry

2 Onion, chopped
2 Tomato, chopped
1 Green chilli
1 tbsp Tamarind pulp
½ tsp Jaggery ( optional )
1 tsp Mustard seeds
½ tsp Cumin seeds
¼ tsp Peppercorns
1 tbsp Ginger Garlic paste
1 tsp Kashmiri chilli powder
½ tsp Red chilli powder
1 tsp Coriander powder
¼ tsp Turmeric powder

Method:

Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.

Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.

Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.

Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.

Add the chopped onions and green chilli and saute till it turns pink in colour.

Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.

Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.

Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.

After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.

Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.

After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.

After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,

Watch the video here👇