Brinjal Gravy (For Biryani)

 

INGREDIENTS:

Brinjal - 250 gms

Sambar powder - 2 teaspoon

Tamarind - small gooseberry sized

Salt - As required

Oil - 2 teaspoon

TO ROAST AND GRIND:

Sesame seeds - 2 teaspoon

Peanuts- a handful

Black Pepper - 1/2 teaspoon

Cumin seeds - 1 teaspoon

Oil - 3 teaspoon

METHOD

1. Cut brinjal in to pieces and soak them in water and keep aside. Soak goose berry size tamarind in 1/4 cup of water.

2. In a small pan, add 3 teaspoon of oil and add the items mentioned in the "roast and grind" section. roast them, till they change colour.

3. Grind the above roasted ingredients to a smooth paste by adding some water.

4. In a large pan, add 2 teaspoon of oil. Add the brinal pieces. Also add required salt and 2 teaspoon of sambar powder. Also add the soaked tamarind water.

5. Cover and cook the brinjal till they are soft . Now add the paste, prepared in step 3 . Mix well and cook open in simmer mode for 5 minutes with occasional stirring of the contents, to avoid getting burnt.

6. Switch off the stove and sprinkle some asafoetida powder. Brinjal gravy is ready. This gravy tastes best, if it is paired with veg biryani . But it can also go well with plain white or rotti.

SEE ALSO: VegFriedRice , Foxtailmilletbiryani , PotatoCapsicumpulao

Bombay Chutney

  I happen to know about this chutney through one of my friend. I don't know why it got this name. It is made with besan(chickpea flour) , onion , tomato and spices. It gives a taste of potato gravy, without any potatoes. This chutney goes as side dish well with Idli, Dosa and Chappathi. Do try and see. 

INGREDIENTS:

Besan Or Chickpea Flour- 2.5 tablespoon

Onion- 1/2 cup Finely chopped

Tomato - 1 medium size finely chopped

Green Chilli - 1 finely chopped

Ginger - 1 inch sized grated

Curry leaves - as required

Turmeric Powder - 1/2 teaspoon

Salt- As required

Coriander Leaves - For Garnishing

Asafoetida Powder - a pinch

Oil - 1 tablespoon

Mustards Seeds - 1/2 teaspoon

Cumin Seeds -1/2 teaspoon

Urad dal - 1/2 teaspoon

METHOD:

1. In a pan, dry roast  Chickpea flour in medium flame for 5 minutes, until it changes to slightly brown in colour. Remember to keep stirring constantly, as the flour may get burnt very easily. 

2.  Transfer it into a bowl, add water and mix well without any lumps and keep it aside. 

3.  Chop Onion, Tomato, Green chill and grate ginger and keep it aside.

4. In  a pan, add a tablespoon of oil. Add mustard, cumin, urad dal and curry leaves. Once urad dal is roasted, add green chili  and grated ginger .

5. Now add chopped onions and fry till they turn translucent . No need to fry for too long.

6. Now add chopped tomatoes, turmeric powder and salt. Stir fry for few minutes, till the tomatoes turn soft.

7. Add 1/2 cup of water . Once it starts to boil, add the chickpea flour paste which you prepared in step 2. Also add another 2 cups of water and keep stirring continuously in medium flame. The mixture slightly gets thick and turn in to a porridge consistency. Switch off the stove. Add coriander leaves and a pinch of asafoetida powder. Bombay chutney is ready. Serve with idli, dosa or chappathi.

High Protein Veg Gravy with Spiced Rice

 

VEG GRAVY:

INGREDIENTS:

Mixed Vegetables - Carrot, broccoli , red pepper, yellow pepper ( Any vegetables of your choice)

Garlic - 3 no.s

Tofu - 100 gms

Tomato - 1 large ripened

Black pepper powder - 1/4 teaspoon

Paprika / Kashmiri chili powder - 1/2 teaspoon

Chili Flakes- 1/4 teaspoon

Oregano - 3/4 teaspoon

Salt - as required

Oil - 2 teaspoon

METHOD:

1. In a pan, take some oil. Add all the vegetables , little salt and pepper . Sauté for sometime and add little water, cook covered and keep it aside.

2. In a mixer, add 100 gm tofu ( I used dry firm tofu), tomato, garlic and grind in to a smooth fine paste by adding little water.

3. In a pan, add little oil, Now add the paste which you prepared in step 2 . Also add black pepper powder, paprika, oregano powder and mix well and let it cook in simmer mode for 5 minutes. 

4. Now add cooked vegetables to the gravy. Adjust salt as per your taste. Tofu veg gravy is ready.

ONION RICE:

INGREDIENTS:

Basmati Rice - 50 gms

Onion - 1/4 cup chopped fine

Cumin seeds- 1/4 teaspoon

Garlic - 2 no's

Salt- as required

Black Pepper powder - 1/4 teaspoon

Chili flakes - 1/4 teaspoon

Oil - 1 teaspoon

1. Cook basmati rice and keep aside.

2. In a pan, add oil. Add garlic and fry for sometime.

3. Then add onion , cumin seeds and fry , till onions turn translucent. Then add salt, black pepper powder, chili flakes.

4. Add cooked rice to it and mix well . Onion Rice is ready.

Tomato Moru Curry

 This  dish is popular in kerala . It is a very simple gravy made just with tomato, yogurt and spices. It goes well with rotti or rice. 

INGREDIENTS:

Tomato - 1 medium sized

Yogurt  - 1 cup

Green chilli -  1 chopped

Tumeric powder - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Salt - As required

SEASONING:

Oil - 1 table spoon

Mustard seeds - 1/2 teaspoon

Cumin seeds - 1/4 teaspoon

Fenugreek seeds- 1/4 teaspoon

Dry red chilli - 1 to 2 no

Curry leaves - as required

METHOD:

1. In a pan, take 1 cup yogurt . Beat the yogurt well with spoon. This is important to prevent the yogurt from curdling when added to hot water.

2.  In a tawa, add 1 cup water . Add chopped tomatoes, green chilli, salt, turmeric powder , red chilli powder. 

3. Keep covered and allow the contents to boil for 4 to 5 minutes in medium to low flame, till the raw smell of  spices is gone and also the tomatoes should turn soft and mushy.

4.  Now switch off the pan. Let the tomato and spices water gets cooled down. Now add the beaten yogurt to the water. No need to heat the mixture after adding yogurt. 

5. Now , in a seasoning pan, add a tablespoon of oil . Add the items mentioned in the "seasoning" section and pour it over the tomato yogurt mixture.

6. Tomato moru curry is ready !. Serve it with rice or rotti. 

Kadai Paneer

 

INGREDIENTS:

Paneer -250 grams

Yellow bell pepper - 1 medium sized

Red bell pepper -1 medium sized

Onion - 3/4 cup chopped

Tomatoes - 2 medium sozed finely chopped

Tomato ketchup - 2 tablespoon

Garam masala - 1/4 teaspoon

Kashmiri red chilli powder - 1 teaspoon

Ginger - 1 inch juliened

Ginger garlic paste - 2 teaspoon

Salt - as required

Sugar - 1/2 teaspoon

Kasuri methi - 2teaspoon

Butter - 1 tablespoon

Oil - 1 tablespoon

FOR KADAI MASALA:

Coriander seeds -1 tablespoon

Dry red chilli - 2 no.s

Cardamom - 2 no.s

Fennel seeds - 1 teaspoon

Cloves - 2 no.s

METHOD:

1. In a pan, dry roast the items mentioned in the "FOR KADAI MASALA" and grind them in to a powder.

2.  In a pan, add butter and oil. Now add chopped 3/4 cup onion and fry till they turn translucent. Then add ginger garlic paste and fry for 2 to 3 minutes till the raw smell is gone.

3.  Now add the tomatoes and cook until the tomatoes turn soft.  Now add the powdered kadai masala, kashmiri chilli powder, garam masala . Also add the juliened ginger  and mix well and cook the spices for 30 seconds.

4.  Add 1 cup water ,salt,  1/2 teaspoon sugar . Also  add paneer cubes, chopped red and yellow peppers. Keep the flame in sim and cover and cook for 5 to 6 minutes. Then add 2 teaspoon of kasuri methi ( dry fenugreek leaves). Switch off the stove and add 2 tablespoon tomato ketchup and mix well. 

5. Kadai Paneer is ready. Serve with rice or rotti.

Brinjal Kadayal

 Brinjal kadayal or Brinjal Tomato gravy - very easy side dish for rotti or rice.

INGREDIENTS:

Oil - 2 tablespoon

Mustard seeds - 1/2 teaspoon

Channa dal - 1/2 teaspoon

Urad dal - 1/2 teaspoon

Small onions - 1/3 cup

Dry red chillies - 2 no.s

Tomatoes - 1 medium sized 

Long Brinjal - 3 no.s big sized

Turmeric powder - 1/4 teaspoon

Red chilli powder - 3/4 teaspoon

Coriander powder- 1/2 teaspoon

Asafoetida - a pinch

Salt - as required

Water - 1/2 cup

Tamarind water - 1/4 cup

METHOD:

1. In a pressure cooker, add oil. Then add mustard seeds, channa dal , urad dal and dry red chillies.

2. Then add small onions, and fry for sometime , till they turn translucent.

3. Now add chopped tomatoes and fry for sometime , till they turn soft.

4. Add chopped brinjal pieces and saute for sometime.

5. Add turmeric powder, red chilli powder, coriander powder , asafoetida powder and required salt .

6. Also add 1/2 cup water and 1/4 cup of tamarind extract. Cover the lid. Pressure cook for 3 to 4 whistles.

7. Switch off the stove and let the pressure settle by itself. Then open the lid, mash the contents using a masher or using a ladle. Add fresh coriander leaves. Serve hot with rotti or rice . 

Aloo Bhindi Gravy

 

INGREDIENTS:

Potato - 1 large

Ladies Finger - 10 -12 no.s

Onion - 3/4 th cup finely chopped

Tomato - 1 large,  grinded to paste

Cumin seeds - 1 teaspoon

Ginger garlic paste - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Red chili powder - 1/2 teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1 teaspoon

Cumin powder - 1/4 teaspoon

Dry Fenugreek leaves (kasuri methi)  - a pinch

Water -  as required

Curd - 1/2 cup

Jaggery  - 1 teaspoon

Coriander leaves - as required

Oil - 2 teaspoon

METHOD:

1. In a pan,  add 1 teaspoon oil. Add 1/2 teaspoon of cumin seeds. Add sliced potatoes and chopped ladies finger. Fry for few minutes. Then keep it aside.

2. In the same pan, add another teaspoon of oil. Add 1/2 teaspoon of cumin seeds. Also add finely chopped onions, ginger garlic paste and fry till the onions turn translucent. 

3. Now add  1/2 teaspoon turmeric powder , 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and 1/2 teaspoon garam masala powder and mix well, till the raw smell of masala powder is gone.

4. Now add pureed tomato paste.

5. Also add sautéed potato and ladies finger. Add some water, cover and cook , till the potatoes and bhindi are cooked well. 

6. Now add 1/2 cup of curd and also some more water for desired consistency. Keep in simmer mode , let it cook for another few minutes.

7. Now add dried fenugreek leaves ( kasuri methi), 1/4 teaspoon cumin powder , 1/2 teaspoon garam masala and a spoon of jaggery. Mix well and let it cook for just one or two minutes and switch off the stove. Garnish with coriander leaves.

8. Serve with rice or rotti ! 

 

Chettinad Onion Kuzhambu/gravy

 This onion kuzhambu is  a tasty dish from chettinad cuisine. Usually, this dish is made with small onions. I used big onions , as I couldn't get small onions. Try this dish with small onions for more enhanced taste.

INGREDIENTS:

Onion - 3/4 cup chopped

Tomato - 1 large sized

Turmeric powder - 1/2 teaspoon

Salt - as required

Tamarind - goose berry sized soaked in hot water

Coriander leaves - for garnishing 

FOR MASALA  PASTE:

Coconut powder or fresh grated coconut - 1 tablespoon

Onion - 2  tablespoon chopped

Cumin seeds - 1 teaspoon

Fenugreek seeds - 1/2 teaspoon

Coriander seeds -  1 teaspoon 

Fennel seeds - 1 teaspoon

Toor dal - 1 teaspoon

Dry red chilli - 4 no.s

SEASONING:

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Garlic - 3 to 4 pods

Dry red chilli - 3 no.s

Curry leaves - few

METHOD:

1. In a dry pan, add the items mentioned in the "masala paste"  except coconut and onion . Dry roast, until nice flavor comes .

2. Grind the above dry roasted items with 1 tablespoon coconut powder , 2  tablespoon chopped onions and little water, to a smooth paste.

3. In a pan, add 1 tablespoon oil. Also add mustard, garlic, dry red chilli and curry leaves.

4. Now add chopped onions and fry till they turn translucent.

5. Now add chopped tomatoes, turmeric powder and required salt.

6. Now add tamarind water. Cover and cook, until the onions and tomatoes are soft. It may take few minutes. 

7. Now add the masala paste which you prepared in step 2. Also add required water . The gravy should be slightly thick.

8.  Keep the flame in medium to low. Boil the gravy for 4 to 5 minutes and switch off. Garnish with coriander leaves.

9. Serve with rice or millet or rotti !. 

Quinoa with Onion Gravy