Tag Archives: gravy

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Aug18

Carrot and Chow-Chow Kurma

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Carrot and Chow-chow kurma is one of the most delicious kurma, prepared by my mom especially for chapathi. As I was brought up in joint family, most of them in the house never like chapathi and so chapathi will be very rarely prepared in home, that too only for us (me, sister and cousins). Whenever my mom prepares chapathi, she prepares this kurma, not only me but my friends also like this a lot and so I use to take more chapathi and kurma to school.

But now in my family (me, hubby and kids), we use to have tiffin for dinner and most of the time it would be chapathi or dosa. Also I use to prepare this kurma once in a month, but somehow I missed to share this. Finally it’s time to share the recipe with everyone…

Carrot Chow-Chow Kurma
Carrot Chow-Chow Kurma

Ingredients:

  • Carrots – 2 nos
  • Chow-chow / Chayote Squash – 1 ½ nos
  • Onions – 1 no (medium size)
  • Coconut pieces – 3 tbsp
  • Chilli powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Garlic – 5 cloves
  • Ginger (1”inch stick) – 1 nos
  • Fennel seeds – 1 ½ tsp
  • Poppy seeds – 2 tsp
  • Cardamom – 1 no
  • Star Anise – 1 no
  • Cinnamon stick – 1 no
  • Turmeric powder – ½ tsp
  • Curry leaves –  a sprig
  • Salt to taste
  • Oil – 2 tsp
Coconut, garlic, ginger, poppy seeds, fennel seeds and cumin seeds about to ground
Onions and flavored spices getting cooked
With coconut masala
With carrot, chow-chow, chilli powder, turmeric powder and salt
Getting cooked
With water
Pressure-cooked
Carrot Chow-Chow Kurma

Preparation:

  • Peel and cube the carrots to small pieces. Peel, deseed and cube the chow-chow to small pieces. Peel and finely chop the onions.
  • Take coconut pieces, cumin seeds, ginger, garlic, fennel seeds and poppy seeds in a blender and blend them to a fine paste by adding water.
  • Heat oil in a pressure-cooker, add cardamom, star anise, cinnamon stick and curry leaves. Cook until they crackle.
  • Add the onions and cook until they turn golden brown.
  • Add the ground masala, cook until the raw smell goes off.
  • Add the chopped carrots, chow-chow followed by the spice powders – chilli powder, turmeric powder, salt.
  • Cook until the raw smell goes off. Pour in a cup of water, let it boil.
  • Pressure-cook for 2 whistles, once it starts boiling.
  • Remove the lid when the pressure subsides and transfer it to a bowl.

Serve hot. Goes out well with chapathi, poori, parotta and parathas.

 

Aug9

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe

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A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani

Ingredients:

  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani