Gravy

Broccoli Tomato Rasam | South Indian Broccoli Soup

February 22, 2014 By

Winter calls for lots of soup to be served before the meal and most loved dish to comfort you in a chilly weather . Soups are always loved in our home and mainly the south indian rasam is always loved with some potato stir fry. It may be a cold or cough rasam is the only food which soothes our body and makes us feel better for recovery. Rasam is an south indian fav soup normally made tomatoes and tamarind to make it tangy and there are N varieties of rasam made . My mom used to make rasam very well , but as a kid we didn’t enjoy them a lot. My mom had to make our fav side dish so that we ( me & bro) will finish the rasam rice in no time , so she used make either potato stir fry or chenai kizhangu/ suran stir fry these were are most fav stir fries.

Now as days went and we grew up we started liking rasam a lot and we drink them as a soup . My daughter is a fan of rasam rice and she lovely spicy food a lot . To make the traditional rasam rice even more interesting I added Broccoli to it and they taste very delicious. My H loved the addition of veggie to rasam and he enjoyed them. Here to the normal tomato rasam I have added broccoli and they tasted yumm . Now over to the recipe

Ingredients

Broccoli florets – 1 cup or from a medium Broccoli crown remove the florets
Tomato – 2 No ( Medium size)
Tamarind extract – 1/4 cup ( from a lemon sized tamarind soaked in warm water)
Whole red chilli – 2 No
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Coriander leaves – 1/4 cup ( Chopped)
Garlic – 2-3 pod ( Minced)
Pepper pd – 1/2 tsp
Rasam pd – 1 tbsp
Turmeric pd – 1/4 tsp
Olive oil / ghee – 1 tbsp
Salt to taste

Method

Blanch the whole tomatoes in enough water till they are immersed .
Remove the skin and mash the tomatoes with hands ( It tastes good if you mash them using hands).
Add turmeric pd, cumin pd, rasam pd , salt, tamarind extract, pepper pd to the tomato water.
In a sauce pan heat oil/ ghee add mustard seeds, cumin seeds after they pop add curry leaves, Whole red chilli and saute .
Now add minced garlic and saute till it leaves out an aroma.
Add broccoli florets and saute them till they are done . Don’t over cook them just half cook them so that it will taste good.
Add the Tomato water mixter and simmer the flame.
After they boil switch off the flame . Rasam will taste good if you allow them to cook only till the first boil and switching the flame off.
Garnish with chopped coriander Leaves.
Serve them hot with steamed rice and any vegetable fry like Urulai kizhangu vadhakal/ Potato Stir fry.

Tips

You can even blanch the broccoli and add to the rasam.
You can also add mashed toor dal to the rasam and make paruppu broccoli rasam

Baby Corn Peas Masala

January 2, 2014 By

India is famous for its N number of gravies and choices of curries it provides to accompany the breads.Some are tomato onion based , some our curd based My family and H always love the onion tomato based gravy for any curry . This is one of his fav curry which i make for his lunch . This is super flavourful and yummy gravy which just tastes delicious and super yumm. If you are not a big lover of paneer mutter you can substitute paneer with baby corn and this will turn in to a delicious dairy free – A vegan gravy .

My mom used to make this gravy a lot , they taste extremely yummy when served hot with hot phulkas / Roti . I don’t get fresh baby corn near my place so I used the canned one but they taste more yummy with fresh baby corn too. Lets move to the recipe of this vegan curry.

Ingredients

Baby Corn – 10 – 12 No ( I used can. If you are using fresh baby corn pressure cook then for 2 whistles )
Fresh Peas/ Mutter- 1/2 cup
Onion – 1 no Medium ( sliced)
Tomato – 2 no Medium ( chopped)
Green chillies – 2-3 No
Bay leaves – 1 No
Cloves – 2 No
Cinnamon stick – 1 No
Cardamom – 2 No ( Whole)
Ginger garlic paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 2 tsp
Cumin pd – 1/4 tsp
Garam masala – 1/4 tsp
Oil – 2 tbsp + 1 tsp

Method

In a sauce pan heat 1 tsp oil saute the onion and green chilli . Saute them till onion turn translucent.
Add tomatoes and cook them till the tomatoes turn mushy .
Turn off the flame and transfer the sauteed onion tomatoes in a blender .
After they cool grind them in to fine paste.
In a sauce pan heat the rest oil , add bay leaf, clove, cinnamon,cardamom .
After they pop add ginger garlic paste and saute for a while.
Then add tomato onion paste boil them, after they boil add the dry masala – Red chilly pd , turmeric pd, coriander pd , cumin and garam masalaand saute them .
Add the tinned baby corn / Boiled bay corn and Peas let them boil in the masala paste .
Add water if necessary to get the gravy like consistency.
Cook the veggies till done in the gravy and oil separates in the corner ‘s of the gravy .
Serve this gravy hot with warm phulkas/ Roti .

Linking to Vegan thursday ..You can check the other members in this group – “Vegan Thursday” Here

Capsicum Puli kuzhambu | Kuzhambu Recipes

November 18, 2013 By

Capsicum is an delicious veggies which we can find in many colors . I love capsicum and potato combo and also paneer tikka with capsicum . Capsicum is one of my fav veggies i love to add capsicum in pav bhaji , and mixed vegetable curry they leave out the a peppery aroma and the helps in spicing up the gravy . When it comes to south indian cuisine my first most loved dish is kara kuzhambu I love them spicy . So for this weeks BM i had an option of trying different recipes with capsicum other than the veggie’s I usually try . I chose the theme cooking with capsicum for this week and am glad to try this delicious kuzhambu for a difference with capsicum in it. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Capsicum puli kuzhambu is like a normal kara kuzhambu But addition of capsicum bring out a lot of aroma to the kuzhambu and also helps to spice up the gravy well . The chunks of capsicum brings an very delightful taste to this kuzhambu. Serve this kuzhambu with steamed rice and applam / papad to accompany. Lets move to the recipe for this yummy and flavorful kuzhambu .

Ingredients

Capsicum – 1 No ( deseeded and chopped)
Mustard seeds – 1/2 tsp
Oil – 2 tsp
Onion – 1 No (chopped)
Tomato – 1 small ( chopped)
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Red chilli pd – 1/2 tsp
Cumin pd – 1/4 tsp
Sambhar pd – 1 tbsp
Curry leaves – 1 sprig
salt to taste
Tamarind – 1 lemon small size ( soak in water for 15 mins and extract the juice )
Coriander leaves – To garnish

Method

In a saucepan heat oil , add mustard seeds . Once it splutters add curry leaves .
Then add chopped onion and saute till they turn translucent , then add capsicum and saute them well for a while .
Now add tomatoes and saute them till they turn mushy .
Add Red chilli pd, sambhar pd, turmeric pd , coriander pd , cumin pd and mix well.
Now add 2 cups of water and boil it well till the kuzhambu is a bit thick .Add enough water if to adjust the consistency of the kuzhambu .
Now add the tamarind juice , salt and mix well simmer and boil the kuzhambu well till the oil gets separated and floats on top and the gravy is a bit thick in consistency .
Garnish with chopped coriander leaves and serve Hot with rice.

Tips

I haven’t added fenugreek seeds if you want you can add it while tempering.

Gujarti Fajeto / Mango in yogurt gravy

November 12, 2013 By

As you all know I chose mango as my fruit for this week’s BM theme ” Cooking with fruits ” . I was thinking of making for savoury with fruits and so popped this delicious Fajeto from gujarati cuisine which i saw in a TV show long long back.It was so delicous with mango flavor it makes us want for more :). Fajeto is a yogurt gravy made with mango pulp and yogurt which is not considered as kadhi or sabzi it is a separate kind of gravy which can be used to accompany with rotis or used as a gravy for rice.It is is some what like a southindian morkuzhambu can be said as mango morkuzhambu. Click here for Blogging Marathon page for the other Blogging Marathoners doing BM#34.

Lets move to the recipe to make this simple yet delicious fajeto 🙂

Ingredients

1/2 cup fresh/ canned mango pulp ( I used canned)
1 cup Curd /Yogurt
1 tbsp besan (bengal gram flour)
1 tsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp sugar
salt to taste
2 cups water
1 tbsp ghee
3/4 tsp mustard seeds
1/4 tsp cumin seeds
2 – 3 dry red chillies
1/4 tsp asafoetida
1 sprig curry leaves
2-3 tbsp chopped Coriander leaves

Method

In a bowl mix Curd mango pulp , turmeric pd, salt and keep it aside
Heat the ghee in a deep pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the Ginger garlic paste , dry red chillies, asafoetida, curry leaves . Saute on a medium flame for 2 minutes.
Add the curd-mango mixture, mix well and simmer for 10 to 12 minutes, while stirring occasionally.
Add sugar in the end and boil them. Switch of the flame once the raw smell of besan goes off and the gravy become a bit thick .

Garnish with Coriander leaves.
Serve hot with rotis or rice.

Dhudhi Channadal Ki Sabzi/ Bottle gourd and Bengal gram gravy

April 9, 2013 By

Am very happy in taking part in meenu anuty’s giveaway event @ Homely food or more than that i feel very happy when i try my fellow bloggers recipes and share it here. she has a lovely blog and yummy collection of recipes. Am going cook some of my family favorite dishes from her blog and post it 🙂 Of course all credits to meenu anuty .Today am here with a simple gravy recipe which is very easy and tastes delicious . This is a healthy recipe as it has green veggi and dal in it-” Bottle gourd channadal ” Here is meenu anuty’s version of this recipe ( click here ). Lets see all the ingredients needed and method to make this jiffy curry 🙂

Ingredients

1 cup Channa dal (split Bengal gram)
1 cup Chopped bottle gourd (doodhi / lauki)
1 tsp Ginger garlic paste
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds (jeera)
1 tsp Red chilli pd
1/4 tsp Cumin pd
1 tsp Dhania or coriander pd
1/4 teaspoon Turmeric powder (haldi)
Coriander leaves for garnishing
2 tbsp oil
salt to taste

Method

Wash the dal and soak in water. keep aside for 15 minutes.
Pour in the oil into a pressure cooker and add jeera, mustard seeds , asafoetida.. After mustard and jeera splutter’s, add Ginger garlic paste and saute.
Now drain the water and add the soaked channa dal.
Add all the dry spices- red chilli pd, turmeric pd, dhania pd, cumin pd and give it a mix
Let it cook for 2-3 minutes, now add the bottle gourd and stir them well.
Add salt to taste and 2 cups of water.
Pressure cook for 10 minutes.
Garnish with coriander and serve hot with rice or chapathi.

Tips

This can also be made in pot but it takes time cook channa dal and lauki/ Bottle gourd . so pressure cooker makes it easy and ready with in 10 mins.
You can also add tomato puree and onion and make this gravy .

Thank you meenu anuty 🙂 we loved this gravy very much .

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