Salan for Biryani – Curry Sauce
Salan is a Hyderabadi dish and generally served with Biryani or roti. Hyderabad is located in South India which is popular for its cuisine. Their food is spicy and rich in flavors. Today I am going to share the recipe for Salan in which tomato and onions are cooked in blend of spices along with peanuts and tamarind juice. This spicy and a little tangy gravy is a prefect combination for Biryani. You can also serve it with layered parottas or other rotis. Preparation time: 20 minutes Cooking time:30 minutes No. of servings: 7 to 8 Spice level: 4 out of 5 Ingredients: Small onions – 15 (or equivalent amount of red onions) Medium size tomatoes – 2 Green chilies – 3 Garlic cloves – 6 Freshly grated or ground Ginger – 1 tbsp Curry leaves – 10 to...
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Spicy Mushroom Curry
As the name indicates this is a spicy dish which is a perfect combination with roti or pulao or ghee rice. I wanted to try a different version of mushroom curry. So I mixed up a couple of different recipes and tried this dish and it turned it out so good. My husband (GS) and I liked it so much. I used baby bella mushrooms which is my favorite. Try this dish and let me know how it turns out. Preparation time: 20 minutes Cooking time: 50 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Mushroom – 250 gram (1/2 lb) One big onion chopped Tomatoes – 2 One Jalapeno (cut into big pieces) Ginger – 1 “ Garlic cloves – 3 Dried long red chilies – 8 Cashew nut – 2 tbsp (soaked in water)...
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Onion Tomato Chutney (Version 2)
We can make Onion Tomato Chutneys in so many ways by giving slight variation and this one is the easiest. Adding Split Dhalia gives a wonderful taste to the chutney. My mom used to make this chutney for Dosa and I love it. Here is the recipe for the simple Onion Tomato Chutney. Time of Preparation : 15 minutes No of Servings : 2 to 4 Spice level : 3 Ingredients: Red Onion (medium size) – 1 (chopped) Tomato – 1 cup (chopped) Red Chillies – 4 Split Dhalia – 2 tbsp Salt – to taste Oil – 1 tbsp Garlic – 1 clove (optional) Green Chilly – 1 (optional) For Seasoning: Mustard Seeds – 1/4 tsp Curry leaves – a few Oil – 1 tsp Method of Preparation: Heat oil in a pan and fry the red chillies...
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Parangikkai Karamani Kootu – Butternut Squash and Lentil Curry
Butternut Squash is a type of winter squash which is pear shaped, has a yellow skin and an orange flesh inside. It has a sweet and nutty taste. It contains many important nutrients such as vitamin A and C, potassium, fibre, iron and magnesium. Since it has a sweeter taste, generally many of us don’t use this vegetable often in Indian recipes. But when it is not ripe it is not that sweet and can be used in making Sambar (Lentil Soup) and Kootu (South Indian Curry) or other dishes. It has a thick skin and it is generally peeled, stalks and seeds are removed before cooking. Their seeds are edible and contains oil and protein. You can serve them toasted as a healthy snack. Coming to Azuki beans (karamani or red chori), it is a good source of...
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Aloo Palak Curry – Spinach Potato Dry Curry
Aloo Palak Curry (Spinach Potato Dry Curry) is a tasty Indian dish in which potatoes and spinach are cooked in a spicy mixture. This is a dry version of this dish which can be served with rice or roti (Indian flat breads). Most of us have some kind of greens and potatoes at home. So if you want to make a delicious curry for lunch or dinner then this is the dish. Even if you are not a huge fan of spinach, you will love this dish and you can also make kids eat spinach this way. Try this dish and let me know how it turns out. Preparation time: 15 minutes Cooking time: 40 minutes No. of servings: 4 to 5 Spice level: 3 out of 5 Ingredients: Boiled Gold Potatoes – 2 big ones (or 8 baby...
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Pattani Kurma – Peas Korma
Kurma (or Korma) is a popular South Asian dish which is basically braised vegetables or meat in a creamy curry. There are different styles of kurma. Pattani Kurma is a popular South Indian dish which is served along with idli/dosa or roti or variety rice. Shredded coconut and cashew nut along with various spices are used for the kurma. I prefer to use dried peas. You can also substitute it with fresh or frozen green peas. The rich and creamy kurma is definitely a crowd pleaser. Easy to make for parties or get together. Try and let me know your comments. Preparation time: 8 hours (soaking time) Cooking time: 45 minutes No. of servings: 4 to 5 Spice level: 3 out of 5 Ingredients: Dried green or yellow peas – 1 cup (Soaked over night) One big onion chopped...
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Podalangai Poricha Kuzhambu (Snake Gourd Lentil Stew)
Poricha Kuzhambu is a traditional dish from Tamil Nadu which is prepared from lentils, spices and vegetables and served with cooked rice. There are different versions of this dish. This one is a simple and yummy recipe from my mom and one of my all time favorite dish. Different type of lentils such as toor dal, moong dal and channa dal can be used for this dish. Today I am going to make it with channa dal and moong dal (protein rich). The perfect combination for this dish would be paruppu usli or potato fry (urulai fry). My mouth waters when I imagine that… Ingredients: Snake Gourd – 500 gram (1.1 lb) Channa dal – 3/4 cup Moong dal – 1/4 cup Turmeric powder – 1/4 tsp Oil – 1 tsp Coriander seeds – 1 tbsp Dried red chilies...
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Pavakkai Pitlai (Bitter Gourd Sambar)
Bitter Gourd or Bitter Melon (known as Pavakkai in Tamil and Karela in Hindi), as the name indicates is a bitter vegetable with lots of precious nutrients and less calories. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, beta-carotene, calcium and potassium. It is known for its medicinal values. My mom always force me to eat karela saying it purifies your blood and is good for your heart. I should thank her for making me eat this vegetable. Now it has grown on me and I don’t hate to eat it anymore. On the contrary, my husband loves it. So I try incorporate it in my cooking as much as possible. It is popular in Indian cuisine. In South...
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Soy Chunks Fry
My husband is a huge fan of Soy chunks. I had never tried any recipe with soy chunks until recently since I do not like them :). I tried this Soy Chunks fry for the first time and my husband liked it a lot. Time of Preparation : 30 minutes No of Servings : 2 Spice level : 4 Ingredients: Soy Chunks – 1 cup Onion – 1/2 cup (finely chopped) Tomatoes – 1/2 cup (chopped) Garlic – 2 tsp (grated) Ginger – 2 tsp (grated) Fennel seeds – 1 tsp Sambar powder – 1 tsp (according to spice level) Green chillies – 2 (finely chopped) Mutton masala powder – 1 tsp Garam masala – 1/2 tsp Salt – to taste Oil – 1 tbsp Method of Preparation: Put the Soy chunks in hot water for 20 minutes. Heat...
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Simple Brussels Sprouts Fry
Brussels Sprouts are leafy green vegetable and they look like a small cabbage bud. They are rich in protein, dietary fiber, vitamins, minerals and antioxidants. They are rich in vitamin A and C and said to contain sinigrin, which protect against colon cancer. Learn more about Brussels sprouts from Wikipedia or here. Today I have prepared a simple fry in Indian style which can be served with rice and sambar or rasam or even as a salad with chapathi. Do not over cook the vegetable since it will become too soft and releases an odour which some people may dislike. It is not ideal for people with thyroid dysfunction to eat this vegetable on a regular basis, although a reasonable intake once in a while wouldn’t hurt. Preparation time: 25 minutes No. of servings: 3 to 4 Spice level: 2.5 out of...
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Keerai Masiyal
Keerai Masiyal also called Keerai Kadayal is another type of spinach curry and this time only the method of preparation vary. Personally, I am a huge fan of this dish and it is so comforting. It can be served with steamed or cooked rice and a spicy side such as potato fry or colocasia fry or plantain fry. It’s so simple and awesome. Try this dish and let me know how it turns out. Preparation time: 30 minutes No. of servings: 6 Spice level: 3 out of 5 Ingredients: Spinach – 1/2 lb or 225 gram Oil – 1 tsp Cumin seeds – 1 tsp Garlic pods – 4 Pearl onions or small onions – 7 to 8 (peeled and cut into halves) One big tomato Green chilies – 4 Toor dal – 1 cup (can substitute with moong...
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Tomato Chutney (Version 2)
This is a simple recipe for tomato chutney. It just takes a few minutes to make and you can serve it with idly or dosa. I have added coconut and roasted channa dal which makes it different from the regular tomato chutney. Try this version of chutney and let me know how you like it. Preparation time: 15 minutes No. of servings: 4 to 5 Spice level: 3.5 out of 5 Ingredients: Big Roma tomatoes – 2 Green chilies – 4 Shredded coconut – 1/4 cup Pottukadalai (roasted channa dal) – 1/4 cup Oil – 1 tsp Salt to taste For seasoning: 1 tsp oil, mustard seeds – 1 tsp, urad dal – 1 tsp, a few curry leaves and a pinch of asafoetida Method of Preparation: Heat oil in a pan and add green chilies, chopped tomatoes and a...
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Carrot Poriyal / Carrot fry
Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this. Time of Preparation : 20 minutes Spice level : 3 No of servings : 2 Ingredients: Carrots – 3 (cut into very small cubes) Onions – 1/3 cup (finely chopped) Cumin seeds – 1 tsp Curry leaves – a few Asafoetida – a pinch Turmeric powder – 1/4 tsp Sambar powder – 2 tsp (according to spice level) Salt – to tatse Oil – 2 tsp Besan flour – 1 1/2 tsp Method of Preparation: Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves. Then add the onions and fry till they become translucent. Add the turmeric powder,...
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Methi Malai Paneer
Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas. Preparation time: 40 minutes No. of servings: 5 to 6 Spice level: 3 out of 5 Ingredients: Chopped onions – 2 cups Puree from 2 big roma tomatoes Fresh methi leaves (Fresh fenugreek leaves) – 3 cups Fried paneer...
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Spicy Poondu Kuzhambu (Spicy Garlic Curry)
This is my mom’s signature dish and a favorite for everyone in my family. She makes it almost every other weekend for us and it gets over fast. If you are looking for a simple and spicy kuzhambu recipe, then you are at the right place. You can serve this dish with rice as well as dosa/idli. It stays good for upto a week in the refrigerator. Mix a couple of tablespoon of this kuzhambu with rice along with a tsp of sesame oil and serve it with papad. Preparation time: 60 minutes No. of servings: 8 to 10 Spice level: 4 out of 5 Ingredients: Garlic pods – 3/4 cup Medium size eggplants (Indian eggplant) – 4 Tamarind – one lemon size Coriander seeds – 2 tsp Dry red chilies – 5 to 6 Channa dal – 1...
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Cauliflower Soup
This cauliflower soup is a nice substitute for rasam. When we feel bored of having rasam, we can have this dal soup. This is very simple and to make and can be served as regular soup with crushed pepper. Time of preparation : 30 minutes No of servings : 2 to 3 Spice level : 3 Ingredients: Cauliflower florets (washed and cut)- 1/2 cup Toor dal – 1/3 cup Water – 2 cups Onion (finely chopped) – 1/3 cup Tomato (chopped) – 1/2 Green chillies – 4 (according to spice level) Turmeric powder – 1/2 tsp Salt – to taste Oil – 1 tbsp For Seasoning: Cinnamon stick – 1/2″ Cloves – 2 Cumin seeds – 1/2 tsp Fennel seeds – 1/2 tsp Garlic – 4 (crushed) Curry leaves – a few Asafoetida – a pinch Method of Preparation:...
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Tomato Dal – Lentil and Tomato Soup
Tomato dal is a simple and tasty lentil dish popular in South India. It is a healthy, gluten free and protein rich dish and complements roti and rice. Also, Wish you all a Happy Thiruvathirai and Arudhra Darshan… You can check the recipe for Thiruvathirai Kali, which is the traditional dish for today. Ingredients: Toor dal – 1 cup Asafoetida – a pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Curry leaves – 5 to 6 Dry red chilies – 2 Garlic cloves – 5 Chopped ginger – 1 tsp Green chilies – 4 Finely chopped onions – 1/2 cup Large tomatoes – 2 Method of preparation: Pressure cook dal with a tsp of oil, a pinch of asafoetida and salt until cooked and slightly mashed. Heat oil in...
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Carrot Methi Thogayal – Carrot and Green Chutney
Carrot Methi Thogayal – Carrot Fenugreek leaves Chutney is a simple and tasty dish which I made recently. You can serve this as a side with white rice and curry or sambar/rasam. You can also mix it with white rice and eat it with papad or chips. I wanted to prepare something quick and tasty for lunch and my friend told me about this recipe which she tried from Sailusfood. Now this has become one of our favorite. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 2.5 out of 5 Ingredients: Oil – 2 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Channa dal – 1 tbsp Urad dal – 1 tbsp Dry red chili – 4 Garlic cloves – 4 Green chilies – 2 Shredded carrot – 2 cups Fresh...
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