Search Recipes

Sweet Corn Butter Chaat


A simple chaat recipe with sweet corn, butter and a pinch of spices.

Ingredients:

Sweet corn - 2 cup
Onion - 1 small, finely chopped
Butter - 2 tsp
Chaat masala - 1/4 tsp
Red chilly powder - 1/4 tsp
Pepper powder - a pinch
Lemon juice - 1 tsp
Boondi - 2 tsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Boil corn in hot water till it becomes soft.

2. In a bowl, add corn, onion, butter, chaat masala, red chilly powder, pepper powder, lemon juice, boondi, salt and combine well.

Garnish with coriander leaves.


Read More >>

Mixed Vegetable Kurma


A rich and creamy curry with mixed vegetables cooked in onion-tomato gravy along with aromatic spices, coconut, cashew nuts and poppy seeds.

Ingredients:

Potato - 2 medium, cut into small cubes
Carrot - 2 medium, cut into small cubes
Green beans - 1/2 cup, cut into 1/2" length pieces
Cauliflower - 1 cup, cut into small florets
Green peas - 1/2 cup
Ginger-garlic paste - 1 tsp
Onion - 2 medium, finely chopped
Tomato - 2 medium, finely chopped
Turmeric powder - 1/4 tsp
Red chilly powder- 2 tsp
Coriander powder - 2 tsp
Garam masala - 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - to garnish

For wet masala:
Grated coconut - 3/4 cup
Green chillies - 4 to 5
Cashew nuts - 8 to 10
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Jeera/Cumin seeds - 1/2 tsp

For dry masala:
Bay leaf - 1 big
Clove - 4
Cinnamon - 2 (1" piece)
Cardamom - 2
Star anise - 1

Preparation:

1. Put the cauliflower florets in boiling water along with little salt for around 10 minutes. Drain and keep aside.

2. Soak the cashew nuts and poppy seeds in warm water for 5 minutes. Grind it along with other ingredients under 'For wet masala' to a smooth paste.

3. Dry roast the ingredients under 'For dry masala' and powder them.

Method:

1. Heat oil. Add onions, ginger-garlic paste, little salt and fry till the onions turn golden.

2. Add tomatoes and cook them till they are soft. Add turmeric powder, red chilly powder, coriander powder and mix well. Fry for 4-5 minutes.

3. Add potatoes, cauliflower, carrots, beans and green peas. Mix well. Then add the dry masala and mix well till masala's get well coated on the vegetables. Fry for 5-6 minutes.

4. Add the wet masala, 1 cup water, salt and mix well. Cover and cook till the vegetables have become soft and cooked well, stirring in between.

5. Add garam masala and mix well. Simmer for 2-3 minutes. Garnish with coriander leaves.

Serve hot with chapathi/poori.


Read More >>

Creamy Aloo Gobi Capsicum Curry


Potatoes, cauliflower and capsicum cooked in a rich gravy with cashewnuts and fresh cream, seasoned with kasuri methi/dried fenugreek leaves.

Ingredients:

Potato - 2 large, half-boiled & cut into big cubes
Cauliflower - 3 cups, cut into medium florets
Capsicum - 1 big, cut into medium dices
Onion - 2 large, finely chopped
Tomato - 3 medium, pureed
Cashewnuts - 10 to 12
Fresh cream - 1/2 cup
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1 1/2 tsp
Pav bhaji masala - 1 tsp
Tomato ketchup/sauce - 1 tsp
Kasuri methi - 1 1/2 tbsp
Jeera/Cumin powder - 1 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - to garnish

Method:

1. Soak the cashewnuts in warm water and grind to a smooth paste. Put the cauliflower florets in boiling water for 10 minutes. Drain and keep aside.

2. Heat butter and oil and add jeera. When it pops, add onions, little salt and mix well. Fry till onions turn golden in color.

3. Then add the pureed tomatoes, cashew paste and mix well. Fry for 3-4 minutes. Then add turmeric powder, coriander powder, red chilly powder and mix well. Fry again for 3-4 minutes.

4. Add the cauliflower florets, potatoes, capsicum and mix well. Add 1 cup water, salt and close lid and cook till the vegetables have softened.

5. Add pav bhaji masala, tomato ketchup and fry for 2-3 minutes. Then add fresh cream, kasuri methi and combine well. Stir-fry for 1-2 minutes and garnish with coriander leaves.

Serve hot.
Read More >>

Bhindi Do Pyaza | Okra Onion Stir-Fry



Bhindi Do Pyaza or Okra Onion Stir-Fry is okra sauteed with double quantity of onions. Fried bhindi is  combined with lots of onion which gives a sweet taste to the dish and addition of curd gives a tangy flavor.

Ingredients:

Bhindi/Okra - 500 gms
Onion - 2 large, finely sliced
Tomato - 1 large, finely sliced
Green chillies - 3, slit into 2
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 3/4 tsp
Garam masala - 1 tsp
Dry Mango/Amchur powder - 1/4 tsp
Jeera/Cumin seeds - 1 tsp
Whisked curd - 1/4 cup
Oil - 3 tbsp
Salt - to taste

Method:

1. Wash the bhindi. Dry it fully with a kitchen towel. Trim the ends and cut them into elongated diagonal pieces or 1 inch pieces.

2. Heat 2 tbsp oil in a pan. Fry the bhindi in high flame, stirring gently to reduce the sliminess of bhindi. Once the sliminess has reduced, fry in low flame till the bhindi is cooked. Keep aside.

3. In same pan, heat 1 tbsp oil and add jeera. When it pops, add sliced onions. When onions turn translucent, add ginger-garlic paste, green chillies and little salt. Fry till the onions turn golden.

4. Add sliced tomato, turmeric powder, red chilly powder, garam masala, amchur powder and stir well. Fry for 4-6 minutes.

5. Add the fried bhindi and adjust salt. Combine well and fry for 4-5 minutes. Now add the whisked curd and fry till the curd dries up.

Serve hot with chapathi.


Read More >>

Mathan Thoran | Pumpkin Stir-Fry


A healthy and delicious pumpkin stir-fry with the flavor of garlic, small onion, green chillies and coconut.

Ingredients:

Pumpkin - 500 gms
Garlic - 6 to 8, crushed
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 2, halved
Curry leaves - few
Turmeric powder - 1/2 tsp
Small onion - 10 to 12
Green chillies - 2 to 3
Grated coconut - 2 tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Crush the small onions and green chillies in a mortar and pestle or grind them coarsely in a mixer and keep aside.

2. Peel the skin of pumpkin and remove the seeds. Cut them into small cubes.

3. Heat oil and add mustard seeds. When it crackles, add urad dal and red chillies. When dal turns golden, add garlic and curry leaves. Fry for a minute.

4. Then add pumpkin, turmeric powder, salt and mix well. Cover and cook for 10-12 minutes or until the pumpkin becomes soft, stirring occasionally. The pumpkin should not get overcooked or mushy.

5. Now add grated coconut, crushed small onions & green chillies and stir well. Fry for 3-4 minutes.

Serve hot with rice and sambar.

Read More >>

Nadan Mutta Curry | Kerala Egg Curry With Coconut Milk


A delicious Kerala Style egg curry cooked in coconut milk that goes well with chapathi, rice, dosa, puttu and idiyappam and appam.

Ingredients:

Egg - 4
Onion - 2 big, finely chopped
Tomato - 4 medium, finely chopped
Green chillies - 2 big, finely chopped
Ginger-garlic paste - 2 tsp
Turmeric powder - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1/2 tsp to 1 tsp
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Oil - 1 tbsp
Salt - to taste
Coriander leaves - to garnish

Tempering/Tadka:
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/4 tsp
Bay leaf - 1
Cinnamon - 2, 1"  piece
Cloves - 4
Cardamom - 2

Method:

1. Hard boil the eggs. Make vertical cuts on the eggs and keep aside.

2. Heat oil. Add bay leaf, cinnamon, cloves and cardamom. Then add jeera and fennel seeds. When they pop, add onions and ginger-garlic paste. When onions turn pink, add the green chillies and fry till onions are lightly golden.

3. Add tomatoes and cook till tomatoes become soft. Add little water and cook for few minutes till the tomatoes are mushy.

4. Now add turmeric powder, cumin powder, coriander powder, red chilly powder and salt. Fry till the masala's are cooked.

5. Spread the gravy and put the eggs on it. Cover the eggs with gravy. Cover and cook for around 8-10 minutes so that the eggs absorb the spices.

6. Add the thin coconut milk and bring to boil. Cook for 2-3 minutes on low flame, stirring occasionally. Check for salt and adjust.

7. Then add the thick coconut milk and simmer for another 2-3 minutes. Don't boil too much as coconut milk will curdle. Garnish with coriander leaves.

Serve hot.
Read More >>

Corn Omelette Mayonnaise Sandwich


A yummy bread sandwich with mayonnaise, sweet corn and egg omelette filling.

Ingredients:

Bread slices - 8
Egg - 2
Sweet corn - 1 cup
Onion - 1 small, finely chopped
Tomato - 1 small, finely chopped
Green chilies - 1, finely chopped
Red chilly flakes - 1/2 tsp
Pepper powder -  1 tsp
Dry oregano - 1 tsp
Olive oil - 2 tsp
Mayonnaise - 2 tbsp
Salt - to taste

Method:

1. In a bowl, break the eggs and beat gently with a fork. To this, add onion, tomato, sweet corn, green chillies, red chilly flakes and salt. Mix well.

2. In a big non-stick pan, heat 2 tsp oil and tilt the pan to even spread the oil. Slowly pour the eggs and tilt in a circular motion to evenly spread the mixture. Sprinkle pepper powder and oregano over it.

Note: The omelette should not be very thick. If you are using a small pan, divide the egg mixture into 2 parts and make 2 omelette's.

3. Cook the omelette over a moderate flame. Cook till the omelette turn lightly golden at the bottom and little moist on the top.

4. Turn off the heat. From one end gently fold the omelette 2 times using a spatula. Divide the omelette into 4 equal parts. You can also divide the omelette into 4 parts if you cannot fold it.

5. Take the bread slices and evenly spread 1 tsp mayonnaise on one side of each slice. Place the omelette piece in between 2 bread slices and toast them in a sandwich maker.

Serve hot with tomato ketchup.
Read More >>

Tomato Spring Onion Raita


A simple and refreshing raita with tomatoes and spring onions, flavored with chaat masala and black pepper and a great accompaniment for chapathi and rice dishes.

Ingredients:

Onion - 1 medium, finely chopped
Tomato - 2 large, finely chopped
Spring onion(white) - 1/2 cup
Spring onion(green) - 1/4 cup
Green chillies - 1 big, finely chopped
Coriander leaves - 1 tbsp, finely chopped
Curd/Yogurt - 2 cup
Fresh cream - 2 tbsp
Chaat masala - 1/4 tsp
Black pepper powder - 1/4 tsp
Olive oil - 2 tsp
Sugar - 1/2 tsp
Lemon juice - 1 tbsp
Salt - to taste

Method:

1. In a bowl, mix together onions, tomatoes, spring onions - white & green, green chillies, coriander leaves, curd, chaat masala, black pepper powder and olive oil. Refrigerate for 1/2 hour.

2. Just before serving, add fresh cream, lemon juice, sugar, salt and mix well.

Serve chilled.
Read More >>

Cabbage Thoran | Cabbage Stir-Fry


A simple stir fry with cabbage and coconut.

Ingredients:

Cabbage - 1 medium, chopped finely
Onion -  1 medium, finely chopped
Green chillies - 3 to 4, finely chopped
Ginger - 2" piece, finely chopped
Garlic - 6 to 8, finely chopped
Curry leaves - few
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 1/4 tsp
Red chilly flakes - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Grated coconut - 2 tbsp
Oil - 2 tsp
Salt - to taste

Method:

1. Heat oil and add mustard seeds. When it crackles, add urad dal and fry till dal changes color. Then add green chillies, garlic, ginger, curry leaves, asafoetida and fry for a minute. Add onions and fry till they become pink.

2. Now add cabbage, turmeric powder, jeera powder and mix well. Cover and cook till the cabbage becomes soft, stirring occasionally. Do not add water as cabbage gives out water while cooking.

3. When cabbage is cooked add salt, coconut, red chilly flakes and stir fry for another 3-4 minutes or till it becomes dry.

Serve hot with rice and sambar.
Read More >>

Adai | Mixed Lentil Dosa | Dal Dosa


Ingredients:

Boiled rice - 1 1/2 cup
Channa dal/Kadalaparippu - 1/4 cup
Whole urad dal/Uzhunthu - 1/4 cup
Toor dal/Thuvaraparippu - 1/4 cup
Yellow moong dal/Cheruparippu - 2 tbsp
Green moong dal/Cherupayar - 2 tbsp
Red chillies - 4 to 5
Black pepper - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - 18 to 20
Salt - to taste
Oil - for making adai


Method:

1. Wash rice and soak in enough water for 4 hours. Wash all the dals together and soak in enough water for 2 hours along with red chillies.

2. Grind the rice smoothly. Then add grind the dal coarsely, along with the red chillies, black pepper and half of the curry leaves.

3. Mix the dal and rice together. Add asafoetida, rest of the curry leaves, salt and mix well. Keep aside for 4-5 hours.

To make Adai | Lentil Dosa | Dal Dosa :

1. Heat the tawa/griddle. Pour a ladleful of adai batter and spread it like dosa and make it as thin as possible. Pour 1 tsp oil all round the edges and in the center.

2. Cook till its golden brown in color. Now flip the adai and cook till the other side also turns golden brown.

Serve hot with butter and powdered jaggery or with chutney.
Read More >>

Onion Tomato Raita


A simple raita with onion and tomato, served with pulao and biriyani.

Ingredients:
1 cup thick curd / greek yogurt
1 large onion, finely chopped
1 large tomato, finely chopped
2 green chillies, finely chopped
2-3 sprigs coriander leaves, chopped
Salt to taste

Method:

1. Whisk the curd using a wire whisk until smooth.

2. Add onion, tomato, green chillies, coriander leaves, salt and mix well.

3. Serve immediately or refrigerate until ready to serve.

Notes:

1. You can also add 1/4 tsp cumin powder.

2. Use curd that is fresh. If its sour, add little sugar and whisk the curd.
Read More >>