DAL MAKHANI / RESTAURANT STYLE DAL MAKHANI

I love to experiment different types of dal for roti's / chapatis. Dal makhni is our favourite side dish of all. I have tried different methods, using different proportions of spices, but this time when i made my hubby said it tastes so good. This recipe is absolutely simple and very easy to make, yet taste so so yum. How can dal with cream can go wrong :-P  Here we go for the recipe of 
dal makhani. 100 % restaurant taste, guaranteed :-)). Do try and share your feedback.

VEGETABLE MAKHANWALA / RESTAURANT STYLE GRAVY FOR ROTI

I usually try different side dish for roti/phulkas. Bringing the restaurant type of creamy, soft and smooth texture of gravy is quite challenging. Here is one such recipe which is easy to make and also taste absolutely yum. The Vegetables are simmered in rich tomato onion gravy, and has brilliant flavours. I saw this recipe in food groups, which was posted by nishmaa and wanted to try give it a try. Thank you so much for the wonderful recipe of vegetable makhanwala.
 Here we go for the recipe. Do try it out and keep me posted.

BRINJAL BAJJI / KATHRIKKAI BAJJI

Brinjal bajji or kathrikkai bajji is a kongu nadu special side dish for idly or dosa.  Though the name is bajji, this is not a deep fried snack. Even in chettinad they make a similar dish and call it kosumalli. I had a neighbour from coimbatore who used to make this dish, I happen to taste it once and i loved  the subtle taste and flavor of brinjal in this dish. So here is the recipe for you all to give it a try...Iam sure you all will agree with me. Its very easy to prepare too.

VEGETABLE KURMA / KORMA

Back to blogging after a long gap :-) My LO kept me busy, so could not concentrate on my blogging. I Thought that i have to start blogging from this new year, So here is a easy vegetable kurma recipe, it can be easily made with few available ingredients... This vegetable kurma is a very good accompaniment for roti, phulka, idly or even dosas. I Love to have it with hot rice topped with ghee :-)

So here we go for the recipe..

METHI BINDI FRY

Methi bindi fry / masala is a quick side dish for roti, which is not only easy to make with less ingredients but also very healthy. I have used kasoori methi in this recipe, as i live in malaysia, where fresh methi leaves is not easily available. Normally i make bindi masala or aloo bindi, but wanted to try kasoori methi in bindi for a long time so tried it, and it became a instant hit. Here you go for the recipe..

RAJMA MASALA | KIDNEY BEAN GRAVY

I am a great lover of punjabi food. Love the rich taste and aroma of the punjabi food. Rajma/Kidney beans Masala/ Gravy is a nutritious food.

Ingredients :

Cooked Kidney beans/Rajma - 1 Cup
Bay Leaves - 2 Nos
Onions - 2 (Medium Sized ) Very Finely chopped.
Ginger - 1 Inch piece (Grated)
Garlic -  5 cloves (Grated)
Tomato - 3 (Medium Sized) Either Pureed or Very Finely chopped.
Red chili powder - 1 & half Teaspoon (Adjust according to your spice need)
*Cumin/Jeera  powder - 3/4 th Teaspoon
Turmeric Powder - 1/2 Teaspoon
*Coriander Powder - 3/4 Table Spoon
Garam Masala - 1 Teaspoon
Oil - 2 Table Spoon
Salt - As per needed.

Method :

Soak Rajma / Kidney beans for about 12 hours and pressure cook with enough water and salt until soft.
Heat oil in a pan, add bay leaves now add very finely chopped or you can grate also. Saute for a minute with little salt, now add grated ginger garlic to it and sauté until the mixture turns golden brown in color. Now add tomatoes, turmeric, red chili powder, coriander powder, cumin powder and sauté until oil separates from the mixture. Now add cooked rajma (add water to adjust the thickness of the gravy) add garam masala bring it to a boil. Garmish with a teaspoon of desi ghee/Clarified butter and chopped coriander leaves. Serve with rice or Roti. This gravy tastes even more good the next day ;-) as it would have absorbed all the spices well.

* When using Cumin/Jeera Powder and Coriander Powder in this recipe, try to dry roast separately and grind to a fine powder. It surely enhances the taste and aroma of the gravy/masala unlike the store bought ones.

Health Benefits :

Rajma / Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum.Kidney beans, like other beans, are rich in soluble and insoluble fiber. A cup of cooked kidney beans provides 45.3% of the recommended daly intake for fiber. 

CAULIFLOWER KOFTA CURRY | No Onion No Garlic recipe

Here is a tasty side dish for roti / pulav which has no onion no garlic. In this recipe, I have used cauliflower but broccoli can also be used instead. I have not stuffed anything inside the kofta's, if you wish, a small panner cube or cheese can be inserted in the middle of each kofta's. I have made this as a no onion no garlic recipe, please see the notes section if you wish to add onion and garlic.

INSTANT MORE KUZHAMBU / INSTANT KADHI

Here is an easy gravy recipe for rice which can be made in 5 minutes. This comes very handy when you don't have much time to prepare a side dish for rice. There is no grinding process involved so this can be made in a jiffy. This is also called Vedikka vitta morekuzhambu in tamil which means tempered yogurt based gravy. Here we go for the recipe of quick more kuzhambu....

BABY CORN & CAPSICUM MASALA | SIDE DISH FOR ROTI

Looking for a tasty yet easy to make gravy for roti / chappathi then try this baby corn masala. I got this recipe from a supplementary book - tamil magazine ( Aval Vikatan ). I have not experimented much with baby corn, but while looking for a tasty gravy for roti, I found this interesting recipe, immediately i tried and came out awesome. Here we go for the baby corn & capsicum gravy recipe...

SENAI KIZHANGU MASIYAL / SURAN GRAVY / YAM GRAVY

Senaikizhangu ( Karunai kizhangu ) masiyal is a traditional south indian recipe which goes well with rice. Elephant foot yam is called senaikizhangu in tamil and Suran in hindi. Masiyal is a tamil word which means mashed. This tuber vegetable is known for its valuable vitamin, antioxidant, and mineral contents and effectively repair and maintain the body. This recipe needs less ingredients and can be made with out any fuss. Here we go for the recipe....

Ingredients :

Elephant Foot yam - 250 grams

Turmeric Powder - 1/4 Teaspoon

Finely chopped Ginger - 2 Table Spoon

Green Chilies - 2 Nos.

Coconut gratings - 3 Table Spoon

Salt - As per taste

Lemon juice - 1 Lemon.

To temper :

Mustard Seeds - 1/2 Teaspoon

Gingely oil / Any cooking oil - 3 Teaspoons

Curry Leaves - Few

Method :

Wash, peel, and chop the kizhangu ( yam / Suran ) in to medium size pieces and pressure cook with little turmeric for 2 Whistles or until it becomes soft, and mash well with hands and keep aside. 

Heat oil in a pan, add mustard seeds, then add finely chopped ginger and green chilies, and curry leaves to it fry for a second add coconut gratings and mashed yam to it mix well, add little water and salt to it and allow it to boil for some 2 minutes. Switch off and add the lemon juice. 

Tasty, Spicy and flavorful gravy is done in no time :-) Enjoy it with hot rice and pappad. We normally have it with Vathakuzhambu sadam ( Tangy gravy rice )

SHAHI PANEER | PANEER RECIPES

As a paneer lover, I usually experiment a lot of dishes with it. When I wanted to try a tasty paneer recipe as a side dish for roti, I came across this one, in a tamil magazine. Tried it immediately as its very easy and quick to prepare. So if your looking for a tasty and easy to prepare paneer side dish then Shahi paneer is a good choice. Here you go for the recipe......

SWEET CORN in ONION SAUCE

I Normally cook the corn cobs directly on the stove top, while its still hot I rub lemon juice, chat masala over it, and have it. I came across this recipe, while reading a book  ( some tamil magazine ) and wanted to try immediately, as it had yogurt, Sugar, chilly powder in it, thought it will be a khatta meetha recipe. We really liked the onion flavor blending well with the spices along with the corn kernels. So thought of sharing the recipe with you all........

BAINGAN BHARTA

Eggplant / Aubergine / Brinjal is called Baingan in hindi, and Bharta translates to any kind of mash. It's a very popular accompaniment for Roti / Naan / Flat breads. The smoky smell of eggplant is the highlight in this dish.
In traditional way the eggplant is charred in the heat from burning coal or wood, that way the taste of the dish is more authentic and divine. But I have charred the eggplant using the gas stove ( flame ) So here you go for the recipe of smoky chunky, mashed eggplant ( Baingan Bhartha )

PALAK PANEER | PANEER RECIPES

Palak Paneer is an all time favorite Indian side dish. It is also popularly known as Saag Paneer. 

Paneer - Indian Cottage cheese is cooked with aromatic, creamy Spinach Puree ( Palak ) / Greens. 

Palak Paneer (Indian cottage cheese in curried spinach gravy) is omnipresent in almost every menu of the indian restaurants. Normally served as an accompaniment for Naan / Indian bread. But goes well with Phulkas / Roti's. 

Spinach is good source of Iron, vitamins and folic acid. I have avoided heavy cream and replaced it with milk. 

So here goes comparatively less fat Palak Paneer recipe.

Sambar Recipe

Here is an easy and tasty sambar recipe, I Learnt this recipe from my sister. I happen to taste this sambar, when I visited my sister (Srimathi) in chennai a year back. She made Pongal and this sambhar as side dish. I was totally in love with that sambar, and got the recipe from her, then tried it with idly. My hubby liked it so much to the extent naming this sambar as Srimathi Sambhar :-) So whenever I make dosa or idly, he says prepare srimathi sambar as side dish. So here is a recipe of Ghee sambar.....

Easy Aloo Pepper Fry

Potato pepper fry is a very easy to make yet tasty side dish. It goes well with sambhar sadam or any variety rice. But I always have this along with dal bhat aka paruppu sadam. I love that combination :-) 
so here goes the recipe for the simple aloo pepper curry.......

Aloo & Capsicum Fry/Curry/Sabzi

Potatoes are called "Aloo" in hindi. Aloo & Capsicum fry/sabzi aka Potato capsicum curry is a simple yet very tasty recipe. It's very flavorful and easy to make. A very good combination for rice as well as roti. Here is the recipe......

Pakode wali Kadhi

Ingredients :


For Pakodi's :


Gram Flour/Chick Pea Flour - 1 Cup
Onion - 1 No. (Medium Size)
Chili Powder - 1/2 Teaspoon
Ginger - 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Asafoetida - A Pinch
Turmeric - 1/4 Teaspoon
Oil - For Deep frying.


For Kadhi :


Curd/Plain Yogurt - 2 Cups
Gram Flour / Chick Pea flour - 2 Table spoon
Turmeric Powder - 1/4 Teaspoon
Salt - As per taste


For Tempering :


Whole Red chili - 2 No's
Coriander Seeds - 1/2 Teaspoon
Fenugreek / Methi Seeds - 1/4 Teaspoon
Grated Ginger - 2 Teaspoon
Curry leaves - 4 to 6 Leaves
Chili powder - 1/2 Teaspoon
Oil - 2 Table spoon


Method :


For making Pakodi's :


Heat oil in a kadai, meanwhile in a mixing bowl mix all the ingredients and sprinkle water little by little and make a smooth dough, drop these mixture little by little and fry until it turns golden brown. Drain on a absorbent paper, and keep aside.


For Making kadhi :


Mix Curd/Yogurt, gram flour, and turmeric powder, salt and 2 cups of water till smooth and lumps free. Bring it to a boil. Now heat oil in a pan, add red chili's, coriander seeds, fenugreek seeds, ginger, and fry for about 1 to 2 minutes, lastly add chili powder and curry leaves, give a quick stir Keep aside. (Make sure you don't burn the chili powder)
Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes. Keep aside.

How to proceed :

Re-heat the kadhi and bring to a boil, lower the flame. Drop the pakodis into the simmering kadhi and cook for a few minutes. Serve Hot

Cabbage Kofta Curry - (No Onion No Garlic Recipe)

Ingredients :

For the Kofta Balls :

Cabbage - 2 Cups (Finely Chopped)
Gram Flour / Chick Pea Flour - 3/4 cup + As needed
Cumin seed / Jeera - 1/2 Teaspoon
Coriander Leaves - 2 Teaspoon (Finely Chopped)

Ginger - 1 Teaspoon
Green chili - 1 and 1/2 Teaspoon (Finely Chopped)
Salt - As per taste
Oil to fry

For the Gravy : 

Tomatoes - 3 Nos (Medium size)
Ginger - 1/2 Inch

Green chili - 1 No
Curd / Plain Yogurt - 2 Table Spoon
Oil - 2 Table Spoon
Asafeotida / Heeng - A Pinch
Cumin Seeds - 1 Teaspoon
Gram Flour / Chick Pea Flour - 1 Table Spoon
Coriander powder - 1 Table Spoon
Turmeric - 1/2 Tea Spoon
Red Chili Powder - 3/4 Teaspoon (Adjust according to spice requirement)Coriander Leaves - 1 Table Spoon (Finely Chopped)
Sugar - 1 Teaspoon
Salt - As per taste.

Method for make kofta balls :

Heat oil in a deep pan for frying . Mean while take a mixing bowl and add cabbage, cumin / Jeera seeds, ginger, green chilies, salt, coriander leaves lastly add gram flour/ Chick pea flour and mix well just sprinkle water and make a smooth dough, If it becomes too sticky add some gram flour to it. Make sure that u don't add too much water, as it will become sticky, and also don't keep this mixture for long, as it may become watery. Make  a smooth small balls and slowly drop the balls one by one in the hot oil (Make sure its not too hot ) don't crowd the balls, just drop 4 balls at a time and keep the flame in medium and fry it till it turns golden brown in color. Drain excess oil with a help of a absorbent paper.

Method for making gravy :

Put tomatoes, green chilies and ginger to make a puree. Heat oil in a pan, add cumin seeds, a pinch of asafoetida, then add the gram flour and simmer the flame and fry till the gram flour for about 2 minutes, now add the tomato puree, coriander powder, chili, turmeric powder, and cook on medium flame, until the tomato starts leaving oil, now add curd/yogurt and fry for a minute.

Now add about 1 and 1/2 cups of water, when it comes to boil, reduce the flame and simmer cook for few more minutes. Adjust the thickness of the gravy accordingly.

Now add the prepared koftas and simmer it for about 7 to 8 minutes. Lastly add the chopped coriander leaves. Serve hot with Phulka's or Roti's.

Whole wheat Poori/Puri with Besan Sabzi (No Onion No Garlic Recipe)

No onion No garlic recipe :

For Making Poori's :
Ingredients :


Whole Wheat flour - 1 Cup
Rava/Semolina - 1 Tablespoon
Oil - 2 Tablespoon
Sugar - A generous pinch
Salt - As per taste.


Method :


Combine all the ingredients in a mixing bowl, and add water little by little and knead to a firm dough. Now divide the dough in to 10 equal portions and roll out and deep fry it in oil, until it turns golden brown. Drain on absorbent paper. Serve hot.


For making Besan Sabzi : Serves 4 Persons
Ingredients :


Large potatoes - 2 No's
Oil - 2 Tablespoon
Cumin seeds/(jeera) - 1/2 Teaspoon
Heeng/Asafoetida -  A Pinch
Besan/Gram Flour - 2 Teaspoon
Bay leaf - 1 no
Yogurt/Curd - 4 Tablespoon
Grated ginger - 1 Teaspoon
Green chilies - 1 Teaspoon (Finely chopped)
Coriander/Dhania powder - 1 Tablespoon
Turmeric powder - 1/2 Teaspoon
Chili Powder - 1/2 Teaspoon
Coriander leaves - 2 Tablespoon (Finely chopped)
Water - 1 & 1/2  cup


Method :


Boil potatoes with required salt and cut them in to cubes. Now in a bowl mix curd, ginger, green chilies, turmeric, coriander, chili powder and salt together to a paste. Now heat oil in a saucepan for a minute and then add cumin seeds, asafoetida, after cumin seeds crack, add bay leaf, now add gram flour and fry for half a minute until the flour turns golden brown.
Then add the yogurt/Curd mixture to it and fry in medium flame for about 2 minutes, or until the paste starts to leave oil from the sides, now add the cubed potatoes and let it cook for about 2 or 3 minutes. Now add water to it , and allow the gravy to boil for 5 minutes on medium flame. Lastly add finely chopped coriander leaves. Adjust the water according to the thickness of gravy you prefer.


Yummy and tasty sabzi for poori, Roti.