Soya Chunks Curry | Meal Maker Gravy

    Soya Chunks curry- one of the best curry.Soya when cooked in creamy onion,tomato gravy makes it a perfect pair to go with chapathi,roti.

Corn Curry | Indian Style | Chapathi Side Dish

    Corn Curry -a mildly spicy and sweet curry made with sweet corn.Its one of the best and easy curry to go with Chapathi.The yellow corn in the red curry look not only delicious but tasty.We had it with palak paratha and is the best dinner you can say.

Punjabi Chicken Curry | Side Dish For Chapathi

       Punjabi Chicken Curry - rich chicken curry made with ghee,yogurt as the main ingredient. I didn't eat the curry,but i can see it in their eyes... how much they liked it.My dearies enjoyed the chicken curry  with chapathi and dosa.This is no regular chicken curry, its really different than others.After i saw it in sanjeev kapoor's book,i made it the same day.

Pachmel Dal | Panchratna Dal

Pachmel Dal/Panchratna Dal-a unique north Indian style dal made with  five lentils.'Panch' in Hindi means five 'ratna' mean diamond/jewel.This dal is versatile in its name,lentils and method of preparation.

Gobhi Adraki | Chapathi Side Dish

Gobhi Adraki-A Punjabi cauliflower sabzi made with adrak .'Adrak' in Hindi is ginger,basically its ginger flavored 'gobhi' ,Cauliflower.

Kashmiri Dum Aloo | Chapathi Side Dish

        Kashmiri dum aloo- a creamy side dish for chapathi,paratha.phulkas.I tasted it once in our friends house ,it was so creamy and so delicious.It was one among many delicious curry, so haven't got the flavors perfectly that time.

Paneer Tikka Masala Recipe | Side Dish For Chapathi

     Paneer Tikka masala -a rich ,delicious punjabi gravy, prepared with paneer/Indian cottage cheese marinated in spices.Then fried(shallow or oven) and dunked in onion,tomato cashew paste and spices.These calcium rich  beauties are best alternative to vegeterains ,who can't have chicken tikkas.

Gujarati Kadhi|Side Dish For Roti

       Gujarati kadhi-is a yogurt based sweet and spicy curry with chickpea flour along with spices and tempered with ghee.Its an authentic Gujarati preparation served along with phulkhas,roti,kichdi etc.Even though there are varieties of kadhi's like Punjabi kadhi,rajathani kadhi.This Gujarati kadhi has it unique flavours and taste.If you have some leftover curd or at times when there is no vegetable available this Gujarati kadhi comes to rescue..
     My landlord is Gujarati and she makes many yummy Gujarati dishes, i never tried to make any of them..few days back when i wanted to make something with homemade curd which got little curdled not smooth, i thought about making this kadhi.This recipe is adapted from tarladalal but altered to our taste buds..
    This Gujarati kadhi is the base of any other kadhi recipe like kadhi pakora,kadhi bhindi,methi kadhi etc.This kadhi resembles few of the south Indian dishes like Moru curry a yogurt based curry
 with ground coconut and spices and a andhra yogurt curry menthi majjiga which is a tempered yogurt gravy.I love both these south Indian curries alike when it comes to rice. This Gujarati kadhi we had with methi thepla, its the best combo ever..If you want to have it for rice add more green chilies and avoid adding sugar to it.You should think of adding red chilies too while tempering.
   
Believe me its so tasty and will be ready in just 15-20 minutes.
 

Dal Palak|Keerai Kootu

    This is a south Indian style Dal palak (because i do it ,i say it south Indian).Dal palak is a very mild curry that goes very well with kulambu and sambhar.If added little more spice(chili or sambhar powder) you can have it for roti as well(Indian style flat bread).
     This curry can be made with any greens available,I made it with Spinach the Palak .We south Indians call it as pasalai keerai.This Spinach is mostly available in cities.So people who are trying this curry who don't have spinach/palak available go with other greens like arai keerai,mula keerai,Methi or vendhaya keerai(fenugreek leaves) etc.
     This Keerai masiyal is one of the tastiest mild curries of South.You can add toor dal instead of moong dal and temper the curry with mustard and urad dal after the curry is done.
      I pressure cooked the spinach with moong dal like my mom do,If you don't want the greens to be cooked in pressure cooker.Pressure cook the dal and mash it .Saute spinach and combine both of them together.

Baingan Bharta Recipe|Step By Step Pics

     Baingan bharta is a easy Indian style curry made with Aubergine the large eggplant.Eggplant is called by different names like brinjal,baingan,aubergine,Kathirikai(in tamil).
     Baingan bharta is done by roasting aubergine in gas and then smoke it.I instead roasted in oven (broiled in oven).Its was smokey,tangy,spicy ..and its a best dip i can say.If you want to roast in direct gas then refer dassana post ,she explained dhungar method(infusing the coal flavor to baingan).I got the idea of oven roasting from Sony who is a blogger friend of mine.
    Usually people in India have baingan bharta for roti an Indian flat bread.we  had it with bread and it was quite amazing..
    This recipe i did it for shhh.... cooking secret challenge hosted by priya suresh sis .This month my partner is priya sis .She gave me onion and aubergine as the secret ingredient .I normally do kosumalli with small brinjals apart from that i can think about baingan bharta ,my fav.
    I have given step by step pics as well for amateurs.I used 1/2 tsp chili powder as we are spice lovers.If you guys don't want much spice reduce the chili powder to 1/4 tsp .You can also include 1 green chili with 1/4 tsp chili powder.
 

Baingan Bharta/Aubergine Curry

    Oven broiled baingan bharta(aubergine curry) for roti ,dosa,bread.

Cuisine: Indian Category: Side Dish Yields: 2 cups Prep time: 30-40 Minutes Cook time: 10 minutes Total time: 40 Minutes.


Ingredients:

• 1/2 pound aubergine/eggplant/kathirikai(around 450 grams)
• 1 onion
• 1 small country tomato
• 1/2 tsp chili powder
• pinch of turmeric
• 1 tsp ginger garlic paste
• Few coriander leaves for garnishing

To temper:

• 1 tbsp oil
• 1/2 tsp jeera/cumin

Method:
Preparation:

• Oven roast the baingan .Broil the eggplant for 30 -40 min until it breaks or until skin soften.

• Remove the peel and mash it very well.

• Chop the onions and tomatoes .

Cooking:

• Heat a tava with 1 tbsp oil.
• Add jeera.Let the jeera gets the aroma.

• Add ginger garlic paste and saute it for 2 seconds.

• Add onions and saute it ,until  translucent(takes around 2-3 minutes on a hot tava).

• Add tomatoes and cook it thorough.

• Add turmeric and chili powder and saute it for a minute without burning it.

• Add the mashed eggplant/ baingan/aubergine to the tava.Add required salt as well.

• Let it sit in tava for 2 minutes in low flame.
• Garnish with coriander leaves.
• Serve hot with roti/dosa.
• Actually we had it with bread, it was so awesome.

Support me by joining MyKitchenodyssey @   "face book,pinterest,networkedblogs,my taste.in,Google"

Don't forget to tell your friends by sharing ...

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

Support me by joining MyKitchenodyssey @   "face book,pinterest,networkedblogs,my taste.in,Google"

Don't forget to tell your friends by sharing ...

Linking this recipe to Full scoops giveaway

Egg Curry/How To Make Egg Masala

This Egg Curry or Egg Masala or Egg Gravy goes well with Phulkhas/Chapathi. It can be Eaten with Rice/Roti/Dosas.
     "Egg" was the one thing that I hated most when I was a kid. My mom insisted that I eat it, so i tried boiling it and add it to my diet whenever possible (not regularly though).This masala is one such idea to include eggs in my diet. No grinding required for this gravy but make sure you add enough onion and tomato ,so you get enough curry while serving .


Similar recipes for roti/Chapathi:

1. Egg Gravy(Rice side dish)
2. Mushroom gravy
3. Kala Channa/Kondakadalai gravy
4. Potato Masala

Preparation time:10 min
Cooking time:30 min
Serves:2

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
          If you like my recipes, join MyKitchenodyssey    "facebook,pinterest,networkedblogs,mytaste.in,Google"

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

LongbeansStirfry

I Never saw this bean variety before,it happened  to me one fine day .I was surprised to see it and i got it with a curiosity how it will be  .I guess they taste a bit different from our regular curry beans and  taste similar like "asparagus" which i never tasted .You can add some peanuts while tempering if you like little crunchiness while eating this veggie .
Its called long beans but according to me the taste is little different than our regular beans .When i searched for it wikipedia says Its also called "yard long beans","Chinese long beans" ,"Pea bean" ,"Snake bean".
I am returning to my schedule slowly and will be posting as usual very soon .So until then please be patient.

Looking for some easy sidedish then try

• Snakegourd stirfry
• Tindora stirfry

Preparation time:5 minutes
Cooking time:15-20 min
Serves:2-3

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 .

PotatoPoriyalWithoutPressureCooker/DrySideDishForRoti

        Potatoes are everybody favourite .Potatoes are consumed more than any other veggies around the world .From poriyal to mashed potatoes there are many variations you can do with potatoes.Potatoes available in specific regions vary in taste ,color and are good to make only specific food varieties.
Some varieties of potatoes i know

• Baby potatoes(small size potatoes .Good for frying ,Masalas)
• Russet potatoes( have little pigments shown.Good for baking,mashing,French fries)
• Idaho potatoes(large brown skin potatoes.Good for baking,mashing,French fries and chips)
• Pink potatoes(pink potatoes)

        Same potatoes cooked in different indian style.
       One is Potato masala .In there ,potatoes are pressure cooked ,peeled and added to masalas. Second is  Poori bhaji  here potatoes are pressure cooked and added to onion ,tomatoes and green chilies .In this recipe potatoes are cubed ,tempered and added to masalas .Three diff styles with same potatoes  .
        Even people without pressure cooker can do this poriyal without much fuss.Cooking the potatoes in slow fire gives the potatoes a slight crispness and masala flavours wonderfully blended to the potatoes  makes this dish so awful.

Preparation time:5 min
Cooking time:20-25 min
Serves:2

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

Malai Kofta /Malayi Kofta

This malai kofta is very rich and can make you feel like eating in a royal palace dinner(for me atleast) .When we eat in hotels  we cant be sure when they made it or how much salt,cashews they put in making the gravy rich .When you make it home you can make it fresh and you can reduce the amount of cashew or cream going in to the dish .That is the very good thing making these gravies home.This month challenge to south team is malai kofta and is challenged by nupur  .We enjoyed the dinner yesterday night with these wonderful koftas and Rotis .It was so rich and so yummy ..Thanks nupur for the wonderful challange.Thanks to divya for starting this wonderful group .

Preparation time : 20 min
cooking time:40 min
Serves:2-3 

Ingredients :
Salt required
oil for tempering and frying the koftas.

Kofta :

• 1 large potato(boiled and grated )
• 1/2 cup curdled milk(50 grams paneers grated)
• pinch f garam masala
• pinch of chili powder .
• corn flour (for dusting)
• 3 tbsp corn flour

For gravy:

• 1 large onion
• 1 tomato(pureed)
• 1 inch ginger
• 2 garlic
• 1/2 tsp chili powder
•  pinch of garam masala
• 1/2 cup wholefat milk.
• 10 cashew(paste).

Spices:

• 2 cloves
• 2 cardamom
• 1 inch cinnamon
• 1/2 bay leaf

Method:
I used home made paneer for koftas and evaporated milk for gravy.
This gravy is very easy if you have the above two ingredients ready made.

Gravy:

• Puree a large tomato and keep it .
• Puree the cahews as well .
• In a saute pan add little oil and add Spices(cloves,cadamom,cinnamon and bay leaf ).
• Add coarsley chopped ginger garlic to it and saute for sometime .
• Add onions and saute until its translucent .
• Switch off the flame and cool it and grind it in to a smooth paste .
• Add it to the saute pan and turn the heat on .
• Add pureed tomato  and cook it for 5 min .
• Add chili powder ,turmeric and garam masala and stir well and cook it with required water (add enough water otherwise gravy will be too thick at the end) for 10 min until the gravy is little thick  and oil seperates out .
• Add cashew paste and cook it for 5 more minutes .

• Finally add the full cream milk or evaporated milk in low flame for another 10 min.
• Everything will come together add the required salt as well .

Koftas:

• Grate the boiled ,peeled potatoes .
• Grate the paneer as well .
• Combine the paneer,potatoes with chili powder,garam masala and enough salt .
• Mix well and make around 10 small balls out of it .
• Coat the balls with corn flour and deep fry it for 3 minutes (i fryed 3 balls at a time so it took me 3 minutes may be it varies depends on the climate and oil temperatture ).
• Fry it until the balls are golden brown.

Assembly/Serving  :

• Gravy has to be hot so if you have done the gravy before serving them heat it again .
• Add the koftas to it and add cream if required .
• Add chopped corinader leaves as well .
• Serve it with roti or any flat breads like naan ,kulchas .

Note:

• Original recipe calls for paneer as i attempted to make paneer home but i failed to make it so i used the curdled milk with corn flour .If you have paneer then the koftas would be perfect.
• Add cream if you prefer otherwise evaporated milk would give the taste of malai kofta gravy.
• My malai kofta was little spicy, you can reduce the amount of chili powder in gravy to make it little sweet.
• While frying the whole spices and onions if your oil is hot, fry the onions first instead of ginger garlic (if the oil is very hot and  u fry the ginger garlic first then ur dish may taste little bitter).
• You can use home made paneer and evaporated milk so i planned 1 hour before started cooking the gravy so plan accordingly .
• Evaporated milk has the lowest fat content(8 percent) compared to cream(30-36 percent) or heavy cream(36-40 precent).To know the difference in cream and evaporated milk you can check here 

To make paneer home :Homemadepaneer
To make condensed milk/evaporated milk home :Homemade milkmaid
Yummy paneer curry:Paneer butter masala(with less butter and no cream)

Mushroom gravy

Mushrooms are everybody's favorite.When I used to work, I used to buy mushroom gravy for my family during my visits.This mushroom gravy can be served with roti, chappathis. Kids will definitely have some more bite of roti's with this gravy .My daughter is no exception , she loves it.

Preparation time:10 min
Cooking time:20 min (saute +gravy)
Serves:2-3

Paneer butter masala/Paneer recipes

Paneer butter masala is a very common north indian gravy goes very well with roti,nan,tandoor items.Stir fried paneer in indian masalas with lots of butter and cashews.For health sake i reduced butter and cashews .This gravy i made with home made paneer which made it extra yummy.The freshness ,sponginess of the panner with rich gravy made with cashews was out of the world on a cold winter dinner.

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