Indian Style Chickpea Water Gravy Recipe | Bassaru Recipe | Karnataka Specials

   Bassaru - is an Indian style chickpea cooked water gravy also called rasam.This is being prepared/cooked in especially northern parts of  Karnataka as an accompaniment for ragi mudde and also for idli or plain rice.Famous combination for this recipe is palya.Palya is nothing but a dry curry/sundal with the lentil which we used to get the water from. So we are not wasting anything and also getting all the nutrition from the lentil.

Bengali Pineapple Chutney | Sweet and Spicy Pineapple Chutney

          Pineapple chutney a sweet and spicy chutney famous in Bengali cuisine.I don't know much about their cuisine, but came across many recipe calls for panch phoron as a spice.So i can say one variedly  used spice in bengali cuisine is panch phoron .'panch' means 5 , 'phoron' means spice.so the powder is a mix of five seeds like Mustard/rai,jeera,fennel/saunf,nigella/kalaunji and fenugreek/methi daana.Usually panch phoron is added to ghee /oil that makes the oil aromatic and give the dish a special taste.

Thengai Thogayal Recipe | Video Recipe

          Thengai Thogayal- one of the tastiest thogayal i enjoyed during my childhood.This thogayal is entirely different than other thengai thogayal recipe.Yes this is my grandma's recipe which i want to keep it for years. My grand ma has no grey hair until her age 70,this is her secret recipe(he he).  

Ridge Gourd - Peerkangai Thogayal | South Indian Chutney Recipes

    Ridge Gourd -Peerkangai Thogayal - This thogayal is made of peel/skin of ridge gourd.For getting a considerable amount of chutney i added onions too.If you have more of peerkangai/ridge gourd peel then skip adding onions.To go along with rice add additional green chilies to this peerkangai thogayal.I made it for our breakfast so this chutney/thogayal is best side dish for idli,dosa.

Ridge Gourd - Peerkangai Kosumalli | Side Dish for Idiyappam

       Ridge Gourd-Peerkangai is known for its fibre content and cooling effects. I do kootu with this creeper in a way similar to cabbage kootu, other than that hmm... may be chutney with the skin/peels ,nothing much.How you guys use this vegetable?let me know in the comments section.

Parotta Salna | Chicken Salna

    Parotta Salna is nothing but different style of making korma.Salna is especially made for parotta, a south Indian speciality.Parotta is plain with more oil, a spicy gravy like salna goes best with parotta.There are many varieties of salna like chicken,plain,vegetable salna.In this post i explain chicken salna.To make vegetable salna replace chicken with finely chopped beans,carrot,peas,cauliflower etc.

Mushroom Korma|Indian Mushroom Recipes

    Korma/Kuruma is a thick gravy prepared by grinding coconut ,but stew's are prepared with coconut milk.

Coconut Chutney|Side Dish For Idli Dosa

         I do love fresh coconut in chutney's.Coconut gives a fantastic taste to pulov,Richness to sweets,desserts.Flavor to stir fries.This simple coconut chutney taste great with freshly grated coconut.People who don't have fresh coconut can use frozen coconut kept in refrigerator the day before.
      I usually do tomato chutney,carrot chutney,bell pepper chutney,Mint-coriander chutney for breakfast.When i am bored of these regular chutney's i do this coconut chutney -easy and tasty chutney ever.You can skip red chili to tempering if the chutney is too hot.You can skip garlic too.But it gives a nice aroma and taste to the chutney.
     In hotels of tamilnadu you can taste a sweet version of this chutney.They don't add roasted gram to the chutney.With fresh coconut and with chilies the coconut chutney is just mind blowing.

Arachuvitta Sambar|Sambar Recipe

    Arachuvitta sambar is a sambar made with freshly ground masala.This makes the sambar more aromatic and very different than regular sambar.This sambar is a boon for those who don't have sambar powder in hand.Restaurants will do this type of sambar to save lentils.This sambar is exactly brahmin style with no onions or garlic and is useful for fasting days.
   In South India people have a daily routine of making sambar. In my family eating sambar daily is a big no no. So i try to do rasam,dal,poondu kulambu,mor kulambu as variation. Sometimes I make variety rice like curd rice,bisibelabath,chickpeas rice to break the monotony. But the want for different tastes will not subside.
   I love iyengar style sambar very much. Its slightly tangy and slightly sweet, but rich and thick with extra dal. You can eat it with rice,idli,dosa or any breakfast item.
     When I saw this recipe in snehas site something clicked and I added some extra dal to my regular arachuvitta sambar and voila the result was super yummy ..
     I haven't added onion or tomato to this sambar feel free to add it .You can use ash gourd or bottle gourd instead of bell pepper.You can use little ghee to make it more rich. I added sambar powder for extra taste .You can omit it and add one more red chili instead.

Rajma Dry Curry|How to make Rajma Curry recipe

    Kidney bean/Rajma dry curry -is a easy North Indian style curry  made with rajma,bell pepper,ginger,garlic and some masalas .Even though i make rajma gravy,chana gravy , mushroom gravy for poori ,roti.I made this dry curry very first time thought it would sound bit different than regulars.
    In this rajma curry i used pureed fresh tomatoes.No double sauted masala's,So it takes times for the raw smell of masalas dissipates and also the curry becomes dry.
      Using of kasuri methi is completely optional for this curry .But i prefer you use some for enhanced flavor.To make the curry yummier rajma has to be cooked very well(soft) so it should be soaked for at least 8 hours.Tomato puree and bell pepper makes the curry slightly sweet, If you don't like pureed tomato in the rajma curry use chopped tomato instead.If you prefer the masala to be spicy in case of using pureed tomatoes add 1/4 more chili powder .

Preparation time:6-8 hours (soaking)+20 min (pressure cooking)
Cooking time:20 min
Serves:2-3

Ingredients:

• 1 cup rajma (soaked for at least 8 hours)
• 1/2 bell pepper.
• 1 onion
• 1 tomato (pureed)
• 1 tsp ginger garlic paste
• 1/4 tsp chili powder
• 1/4 tsp coriander powder
• 1/4 tsp garam masala
• pinch of turmeric
• few dried methi leaves/kasuri methi.

To temper:

• 1 tsp oil
• 1/2 tsp jeera/Cumin

Method:
Preparation:

• Soak Rajma for 8 hours or overnight.

• Pressure cook it for 4-5 whistles or until its soft.
• Chop onion very fine.
• Puree the tomato .
• Make ginger garlic paste .
• Chop bell pepper as well

Cooking:

• Heat  tava and add oil to it .
• Add jeera .Let the jeera change colour.

• Add chopped onions and saute it for sometime .

• Add ginger garlic paste and cook them through.

• Add pureed tomato .Let the juices get evaporated .
• Add bell pepper and saute it for a minute.

• Add masalas chili powder,coriander powder ,turmeric and mix it well,

• Add water rajma is cooked and add required salt (make sure not to add too much of salt because ts going to be dry not gravy)

• Add garam masala and kasuri methi and boil it until it thickens.
• Add pressure cooked rajma .Let it get thick and coat with masalas.

• Rajma curry is ready .Serve it with chapathi ,roti ,etc

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Radish Chutney(No Onion,No Garlic)

      Radish Chutney is an easy chutney made with radish as the main ingredient .If you don't add onion and garlic to your food then this Chutney recipe is for you .
 This chutney has little smell of radish even though we saute it .If you don't like the smell you can add onion and tomato to the chutney like my other radish chutney.This Chutney goes very well with dosa,idly,Roti's as well.

Other similiar chutney recipes :

•  Tomato chutney 
• Redbell pepper chutney
• Vara milagai chutney
• Toor dal chutney
• Coconut and Curry leaves chutney
• Beetroot Chutney
• Mint and coriander chutney
• Carrot chutney

Preparation time:5 min
Cooking Time:5 -7 min
Serves:2

Radish Chutney/Chutney Recipe

      Radish Chutney is a variation to regular South Indian chutney recipe.This chutney can be eaten along with Idly/dosa or other similar breakfast .I always wanted to make healthy recipes for my family ,that's why i included radish to chutney .See some benefits of radish below .
    Radish has health benefits like  improving digestion, Cools body and its high in vitamin C-antioxidants. Eliminate toxins in body etc. Most of all it has high water content which helps you  hydrated .
     I love the pink colour of radish very much and got some of it.I tried some salads with it .Apart from that i just want to add them in my regular diet as well.While thinking about it ,mom use white radish for making nice chutney for breakfast.I tried the same with this pink radish and it is just awesome .People who hate radish especially children can't find radish ,so they can happily eat this chutney.You can add some coconut if you wish while grinding .I haven't added coconut this time while making the chutney.

Some easy chutney recipes

1. Tomato chutney
2. Bell Pepper Chutney
3. Carrot Chutney
4. Mint Coriander Chutney
5. Beetroot Chutney

Channa Masala/SideDishForRoti

              This is such a protein packed side dish .We love it a lot along with our chapathi/roti .Adding of kasuri methi gives a nice hotel/restaurant style finish to this side dish .Cook the Channa perfect to relish this curry much .

Before going to the recipe
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Some other gravies for roti/chapathi

• PaneerButterMasala
• Malai Kofta
• Mushroom Gravy
• BlackChanna in peanut  gravy
• Rajma Gravy

Preparation time:5 min

cooking time:25-30 min

serves:2

VengayamThakkaliThokku/EasySideDish

           This is a guest post  to my friend resna so I just want to give a little intro about her.
Resna is a good friend of mine and my fellow blogger .She is blogging since 2013 and she has many wonderful recipes collection in her blog.She is very good at non-veg items, especially kerala items .She is a very good baker  too .I love her eggpuffs so much ,apart from that i want to try her eggkebab which is so good. Check out her space for these special recipes .
         She asked me for a guest post one fine day and i sent her this post .Hope she likes my post .
     Coming to thokku. When you have no vegetables and you want to make a side dish for roti/chapathi this thokku comes in handy .Its one of the easiest recipes i do .I do it occasionally but my husband love it for sure.My mom do whenever we go on a trip .Its so good at those times when we are so tired visiting so many places .You got my point ?The good part is You can make it with your pantry ingredients without much fuss .

MethiDhal/FenugreekLeavesDal/VendhayaKeerai

Spinach dhal,Simple dhal or whatever dhal it is ,its so yummy .I love andhra style dhal ,that too when its served in nandhini ,i can have the whole meal only with dhal as an accompaniment for rice.The amount of ghee they serve along with the dhal makes it even more yummier.I usually do dhal very often to include mung dhal in our diet .Because we south indians dont do much varieties with mung dhal except kootu that too with added kadala parupu .But andhra cooking has lots of dhal varieties this dhal .

This methi dhal  is very easy to make and it goes well with all the mains you make like idli,dosa,idiyappam ,roti,chapathi,rice etc . so i call this one as  all in one dhal

When you add some green to dhal kids dont see them much or cant throw the greens away .So this can be  better way to include greens to your kids diet .Do try it  and let me know how your family loved it .

Preparation time:10-20 min
Cooking time:15 min
Serves:2-3

TomatoChutney/ThakkaliChutney/EasyChutney

       A very easy and mind blowing chutney with a little kick of ginger and coriander leaves .This chutney you can see everywhere in hotels that serve dosas without ginger and coriander leaves of course.Without much work and with in schedule we can make this chutney .You can add some garlic too ,if you wish .
         When i ground this chutney i eat more dosas than normal .My huss can eat the whole cup of chutney with 4-5 dosas or lick them as is .I make this at least once in a week ,but the count goes to 3 sometimes .This proves that we are very much tomato chutney fans.

Looking for some other easy chutney recipes ?Check

Bell pepper Chutney
Mint-Coriander Chutney
Carrot Chutney
Beetroot Chutney
Toordal Chutney
VaraMilagai Chutney

Preparation time:5 min
Cooking time:10 min
Serves:1-2

Redbellpepper Chutney/Easy Chutney/Breakfast Sidedish

This chutney resembles carrot chutney in taste,without even onion and tomatoes .With in minutes you can prepare it for a weekday breakfast or dinner.Now a days easy to go recipes has become everybodys favourite isn't it ?.I ususally add onions to my chutney as it will give good amount of chutney compared to grinding the ingredients alone ,but this chutney without onions and tomatoes its enough for feeding 2-3 members.

Check some other easy chutney recipes.

Carrot chutney
Beetroot chutney
mint-coriander chutney
Paruppu chutney
Coconutcurryleaves chutney

Preparation time:5 min
Cooking time:15 min.
Serves:3-4(1 cup )

Potato masala/Poori Bhaji/Easy breakfast

This Potato masala is a common combination for poori or has been stuffed inside dosa in indian restaurants.Its been favourite to many people.Very easy to make subji for a weekend brunch or breakfast .Total time to make poori and bhaji is just an hour.
When we were kids we have been longing to eat poori bhaji on sundays .Whenever we visit hotels this the first dish to order at home,that means our favourite too. My husband is a great great fan of this poori and masala.Make sure you put enough salt to make the masala yummier .

How to make poori(rajma gravy).
How to make Vegetable kuruma(with coconut)
How to make Vegetable kuruma(without coconut)
How to make Kalachana gravy(konda kadalai gravy)

Preparation time:15 min(boiling the potatoes)
Cookig time:15 min
Serves:2-3

Kathirikai Thirakkal/Eggplant Stew/Brinjal Korma

Kathirikai therakal is  a famous chettinad breakfast sidedish apart from other specialities like Kosumalli ,Vengaya kosu,Chummakulambhu. In tamil kathirikai means eggplant so this is like eggplant kuruma(korma).I guess nobody does korma with eggplant and its special to karaikudi (chettinad).My mother does this dish all the time and its favourite of my fathers.Using tender eggplants will makes this korma more tasty. They do not have a lot of seeds.

Preparation time:5 min
Cooking time:15-20 min
Serves:2

Vegetable kuruma/Vegetable stew/Nococonut kuruma

            3 days ago my grandma passed away. I was in so much pain, I did not get a chance to see her one last time. This is the price people like us who live abroad have to pay . She was a kind lady and loved all  her grand children. She made the most wonderful seedai (now I can't get the tastiest ,crunchy seedai recipe from her ). Because of her loss i didn't blog for almost 4 days .Coming to today post kuruma.

Kuruma is a gravy made with coconut as the base .Some people grind coconut along with fennel and spices and add it to boiled veggies.Some ppl add coconut milk. But one after a really filling full of cheese and stuff  I  wanted to do kuruma without the cholestrol. I meant to avoid coconut (thit is difficult for me )  I was bit hesitant to try it but the end result (kuruma) was so yummy .We had it with chappathi but you can have this for dosas for upma or with rice too. If you are making it for your rice then add little more chilies.

If you want to make coconut kuruma check here

Preparation time:10 min (streaming the veggies)
Cooking time:15-20  min
Serves:3