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Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts

Monday, 11 May 2015

Curry leaves Kuzhambu | Kariveppilai Kuzhambu | Karuveppilai kuzhambu

Curry leaves kuzhambu is simple and delicious tangy gravy of south Indian kitchen.
It tastes great with rice, idly and dosa. 

I should mention that it will be a treat for pregnant women with its tangy, spicy, mild sweet taste and also with its health benefits too.

Being pregnant want to try some healthy and at the same time tangy, spicy gravy which suits my taste buds so made it for my Sunday lunch, had it with hot steaming rice along with papad.


Mustard seeds – ¼ teaspoon
Shallot – 10 nos.
Tamarind -  Gooseberry size
Coriander Powder – 2 teaspoon
Chilly Powder – 2 teaspoon
Salt to taste
Oil to temper (Preferably Sesame seed oil)

To dry roast and grind to paste:

Curry Leaves / Karuvepillai – 1 handful (tightly packed)
Coconut – 1 tablespoon
Redchilly – 3 nos.
Garlic – 10 nos. (De skin)


Soak tamarind in water for ½ hour and extract juice.
Peel the skin of shallot, wash and keep it aside.
Dry roast and grind the ingredients given under “To dry roast and grind to paste” to smooth paste.
Heat a pan with oil season mustard seeds, add shallots and sauté till it becomes translucent.
Add the grinded paste, Coriander powder, Chilly powder and Salt.
Add the tamarind extract, cover and cook until the raw smell goes off.
Add a small piece of jaggery to enhance the taste (Optional)
Keep it in slow fire until the curry thickens and oil oozes out.

You can add Sambar Powder instead of chilly and coriander powder.

I have already posted Poondu Karuvepillai Kuzhambu here.

Monday, 30 March 2015

Beetroot Paratha

Though cooking is my passion, my blog get back seat when i held up with some other priorities in my family. Now i don't want this to happen regularly and would like to do some pre plan and schedule the post and to treat my blog bit special...Feeling happy about my new discussion and would like to hold on with it. Right now i scheduled one post per week.

Here about this week recipe....I always like to make Parathas, This Beetroot Paratha was in my mind for long and finally i tried my hands on it a month back. It's a colorful, delicious and healthy Paratha, sure your kids will like it.
And mixing beetroot with flour make it more moisture and the Paratha comes so soft and remains soft for longer time so, this is apt for lunch box also.


Beetroot - 3/4 cup (grated)
Wheat Flour - 1 and 1/2 cup
Jeera - 1 teaspoon
Onion - 1 no. (chopped)
Coriander - 1 tablespoon (chopped)
Chilly powder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Oil to toast
Salt to taste


  • In a shallow vessel add Wheat flour, Coriander, Jeera, Chopped onion, Chopped Coriander, Chilly powder, Garam Masala powder and salt.
  • Mix all the ingredients well and keep it aside for 30 minutes, so that the beetroot will emit some moisture into the flour.
  • Add enough water (take care in quantity of water because the beetroot already emits some water from it) and few teaspoon oil and knead the flour into soft dough.
  • Take a small portion from dough and make a ball, roll it into flat round roti.
  • If required dust dry flour while rolling.
  • Heat a tawa and cook the rolled dough both the side until it is done.
  • Serve it with Raita.

Monday, 2 February 2015

Ulundu Sadam | Urad Dal Rice | Ulutham Paruppu Sadam

Ulundu sadam is one of the famous recipes of Tirunelveli, we make it with broken whole urud dal with skin...Which is highly rich in it nutritious value and protein packed.

The best combination for this is dry fish curry and ellu thuvaiyal...It's one of the big hit in my kitchen.

Above image has Ulundu Sadam with Urundai Kuzhambu...



Oil to temper
Mustard - 1/2 tsp
Curry leaves - few
Jeera - 2 tsp
Garlic - 5
Green chilly - 1 (Slit length wise)
Coconut shredded - 1/2 cup

Main ingredients:
Rice - 3/4th cup
Urud dal  - 1/4 cup

Wash the rice along with urud dal and keep aside.
Temper the above ingredients in pressure cooker and add rice along with dal.
2 and half cup water is enough...
Pressure cook for 3 to 4 whistle...now the rice is ready with wonderfull aroma...

Do not forget to serve it with fish/dry salt fish curry.

Wednesday, 21 January 2015

Vegetable Briyani

I love to make one pot recipe which is easy to make and time saving. This one is very simple Veg biryani with minimal ingredients.
When it comes to biryani or Pulao the main part is basmati rice, here for this recipe you can use any branded basmati rice, Jeeraga Samba rice or any long grain rice but in the case of long grain rice i found the flavor is bit missing.
And regarding vegetables you can use, Frozen Peas, Potatoes, Beans, Carrot

Here goes the recipe


Rice - 2 cups
Water - 4 cups
Oil - 1 table spoon
Bay leaf, Cardamon, Cinnamon, Cloves - each one
Ginger, Garlic Paste - 2 teaspoon
Fennel Seeds - 1 teaspoon
Onion - 1
Tomato - 1
Mint leaves - 1 handful
Green Chilly - 1
Chilly Powder - 1 tsp
Garam masala - 1 tsp
Salt to taste
Mixed Vegetables - 1 & 1/2 cups


1. Keep all the ingredients ready.
2. Grind ginger, garlic, fennel seeds and mint leaves and keep it aside
3. Slice onion and cube or julienne other vegetables as per your wish.

4. Heat a pressure pan with a tablespoon of oil and add the spices like bay leaf, cinnamon, cardamon, cloves.
5. Add the slit chilly and onion, saute for a minute and add the grinded ginger garlic masala.
6. Once the raw smell goes, add tomatoes, chilly powder, garam masala powder and salt.
7. Saute will till all the ingredients get mixed well

8. Add the Vegetables and saute for a minute.
9. Now add the washed rice and mix it with vegetables and masala.
10. Add 4 cups of water for 2 cups of rice.
11. Close and pressure cook for 2 whistle.
12. Once the pressure goes off, remove the lid and mix the Vegetable briyani smoothly.

Tuesday, 19 August 2014

Idly Vada Curry

                  Idly with Vadacurry is a popular breakfast recipe in South Indian kitchen. I recently opted to make idly with thin cotton cloth above the idly plate, which is a traditional way we can made idly without even a drop of oil for it, Its such a healthy recipe.
Vadacurry is famous gravy which is prepared with bengal gram fritters in a spicy gravy. This two recipes are made for each other combination we just love to gulp extra idlys with this combo.
Apart from Idly Vadacurry goes well with Dosai, Set Dosai, Appam and Idiyappam and so on.

Here goes the recipe



Idly Rice - 4 cup
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Wash and soak rice, dal and fenugreek for 4 to 6 hours.
Rice should be soaked in separate bowl and Dal with fenugreek in other vessel.
Grind the urud dal first with the soaked water and store it in a Container
Then Grind the Rice and pour the rice batter along with urud dal and add salt
Mix it with your hand , it is important to use your hand for mixing which helps in fermentation.
Close the container and allow the batter to sit for  8 to 10 hours to get fermentation.
If you make it in Evening the next morning you could able to see the batter gets double in size.
So always keep the batter in bigger size vessel for fermentation.
Now its time to make idly.
Keep a wet cotton cloth in the idly plate and stir the batter and pour it in the plate.
Keep the plates in idly steamer and cook until done.



For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp


First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Allow to cool and scrumble but pieaces should be bit bigger.
Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and ginger garlic paste ready
Chop the onion and clean mint leaves and keep it aside.
Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal pieaces.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Sending it to Come, Join us for Breakfast Event.

Wednesday, 13 August 2014

Ragi / Kezhvaragu Puttu


          My Paternal grandparents lived in a village in between Cutralam and Elanji border, where their food culture has the influnce of some Kerala dishes....So we use to make Parotta, idiyappam, puttu at home often...Puttu we make it with White rice, Red rice and Ragi...

Puttu made by ragi along with powdered jaggery, a banana and gratted coconut tastes yummy, also the cardamon and Ragi flavour fills our home completely...

Even though we get all the flours now in shops, i love to prepare it at home...Yes, i bought the Ragi, washed it and sundried also again slightly roasted, once cooled gave it in mill for grinding...Now i can call it home made Ragi flour...Yeah!!!


Ragi Flour - 1 Cup
Grated Coconut as required.
Cardamon Powder - 1/4 tsp
Water approximately  - 1/4 Cup
Salt to taste


In a Pan add the Flour, salt and Cardamon Powder.
Heat the Water and add it to the flour bowl little by little.
Consistency should be , when you take a handful of rice and press, it should hold its shape, but when you leave it should crumble.
Take a Puttu mould and add a handful of Rice and 1 tbsp coconut like wise repeat the process till the mould gets filled.
Fill the Puttu pot with Water or if you use cooker mould fill cooker with 2 cup of water.
Fix the Puttu Mould and Steam it.
Allow to cook in slow flame until the steam escapes from top of the Puttu Mould and the aroma comes.
Switch off and open the puttu mould lid.
Gently push the puttu from the back hole in mould with a lengthy steel stick or using back of ladle

Serve it with Sugar or Jagerry and Bananna

Or you can have it with Spicy kadala curry or with any Non Veg Gravies.

Sending this recipe for Come, Join us for Breakfast Event.

Tuesday, 29 July 2014

Paneer Butter Masala

Paneer Butter Masala is one of the famous recipe in Indian cuisine especially we call it a Punjabi specialty.
And its a top recipe in any hotel menu list and loved by kids. Also we can call it a perfect party recipe.
Its a rich creamy gravy made with onion, tomatoes, cashews, cream and Paneer.

Paneer is gluten-free, high is protein and calcium. Paneer is the most common type of cheese used in South Asian cuisines.

I tried it for one of our special guest and it turned out so delicious...I always avoid food color so this butter masala looks yellowish without food color and with a goodness of healthy Ingredients.


Paneer - 1 cup cubed
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.


Soak cashew in water for an hour.
Coat Tandoori masala, salt and bit of butter in Paneer and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the paneer cubes and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Monday, 9 June 2014

Chana Chicken Curry

I know very well that my blogging has taken back seat for past couple of months due to unavoidable circumstance...still managing to click whenever possible to make my blog live....
Waiting to come up full swing soon...

This is the Chicken and Kabuli Channa combination...Goes well with any variety rice, Idly, Dosa, Roti and especially with Poori....Today we enjoyed it with cripsy dosai for breakfast...

Here goes the recipe details:


Kabuli Chana/ chickpea - 1/2 cup
Chicken - 300 gm
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1/4 tsp
Salt to taste
Oil to temper
Curry  leaves - few

To grind each separately:

Shallot - 1 cup (Grind)
Ginger garlic paste - 2 tsp
Coconut - 1/2 cup (Grind)


Soak Chana overnight and pressure cook for 2 whistle.
Heat a pressure pan with 1 tbsp oil and add ginger garlic paste.
Saute well and add grinded shallot.
Once it turns golden color add chicken, salt and turmeric and saute well
Add Chilly, coriander and garam masala powder.
Add Coconut paste.
Saute for 5 mints in low flame and add Channa and required water.
Close the lid and allow to cook for 3 whistle.
Once the pressure is gone, open and serve it.

Monday, 29 July 2013

Aloo Parantha

Aloo Parantha or Aloo Stuffed Chappathi...
I made dough for chappathi with whole wheat flour alone, no combination of any other flour...
This is a intresting recipe, which i learnt from one of my relative...

It best goes well with pudhin / coriander chutney's or Aam Chunda.


Whole wheat flour - 1 cup
Salt to taste
Oil - to temper and kneading dough

Potato Masala:

Potatoes - 2
Jeera  - 1 tsp
Curry leaves - few
Corriander leaves or Methi leaves  - few
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp
Chilly powder - up to your spice level

Boil and mash potatoes (There should not be water in it)...Temper all the ingredints except masala's and add the potatoes and saute..
Now add the masala one by one and required salts...

Method for parantha:

To make a dough knead the wheat flour with salt and water, just 1 tsp of oil is enough at the end of kneading process, which makes the flour not to sticks to your hand.

Now roll the dough and fill the masala and make it to small balls...
dust with flour and knead it to round shape, you should not give pressure while making round, as the filling will get messed.

Now toast the chappathis in hot tawa with ghee sprayed over it...

Friday, 26 July 2013

Kambu Koozh / Pearl millet Porridge...

This is one of our traditional dish here in tamilnadu, early days in  most of the houses it is served as breakfast...but the revolution of white rice had made this nutrietious millets to take back seats...

Pearl millet / Kambu - 3/4 cup
White rice  - 1/4 cup
Salt to tast..
Shallots  - 100 gm
Green chilly - 1
Oil - 2 tsp
Shredded coconut - 2 tbsp.

Wash rice, pearl millet and pressure cook it (Same like cooking rice) to 3 whistle...
once cooked add 1 more glass of water and pressure cook for 1 whistle, it will be in pongal consistency...
Now temper Green chilly, shallot and coconut  to get add it to the cooked millet and add salt to taste...
Once it reaches the room temperature add butter milk to make the cooked millet to porridge consistency...

This can be served with dry fish curry / Kara kuzhambu or any spicy tangy gravies...

Note : it will be have a nutty texture in the porridge, if you want a smooth texture before cooking you can dry roast and grind the pearl millet to powder and then proceed with the same process.
I am Sending this to Healthy Diet - Cooking with Whole Grains, happening @ Priya's Space.


Palak Paruppu with Green gram Kofta

A Simple lunch combination, also the healthy meal of the day...

Palak Paruppu:

Ingrediants: moongdal 1/2 cup, Palak - 2 Cup, Jeera  1tsp, Oil to temper, salt to taste, Garlic 2, pinch of turmeric, onion -1, tomatoes - 1.

1. Separate and clean palak leaves.
2. Pressure cook yellow ong dal with pinch of turmeric.
3. Once the dal is cooked add, garlic, onion, tomatoes and palak to cooker and pressure cook for 1 whistle again...
4. Temper with jeera add salt....now its ready to serve.

Green Gram Kofta:
Ingrediants : Green gram - 1/2 cup, Channa - 1tbsp, red chilly - 2, saunf - 1 tsp, salt to taste

Soak Green gram and channa overnight.
Grind it coarsely with redchilli, saunf, salt.

Roll it and deep fry to get  crispy kofta...

Note: you can add mashed potatoes to increase the taste...it will become bit soft inside and crunch outside if add potatoes..

Monday, 12 November 2012

Ghee rice with chicken gravy (Best Combo)

I generally make ghee rice by just tempering patta, lavanga, krampu, and pudina leaves along with onion and ginger garlic paste in ghee and make the rice with basmati rice, even this can be made with long grain rice too...
I find this very simple and the quickest recipe which i can make when there is surprise guest visted our home....Any type of chicken gravy goes well which this rice..

Methi tomato Pulao...

 This recipe got me the prize in contest run by Sanjeev Kapoor...In his website...Love this recipe which made me to get prize first time for my passion "Cooking"...
Long grain rice - 1 cup
Water  - 2 cup
Tomato - 2 Nos.
Gingley oil - 1 tbsp
Sambar powder - 1 1/2 sp
Methi leaves handfull
Cashwes or peanut
salt to taste
To temper:
When the pan is hot just temper and add nuts and fry then add gratted tomatoes and once half cooked add sambar powder, salt when tomato is 3/4th cooked add methi leaves and saute, when the raw smell goes add rice and water and pressure cook to 2 whistle(may change as per rice quality).

Monday, 29 October 2012

Baby Potatoes in green pulao

Yes, As per rule Pulao should be white in color, that's the reason we named it green pulao...
Pulao made with Pudhina, Coriander, green chiles and some spices...offcourse its basmati rice you can even use long grain rice ( the difference will be flavour)...,
Then separetely fry the the boiled baby potatoes using sambar powder & salt...then mix it with the green pulao...