Archive for the ‘Dry gravy’ Category


I was so much happy to see this time’s JFI element in RP’s workshop to be tomatoes as it is an essential vegetable in my kitchen. I love its juicy texture which gives richness to the gravy. I don’t know anyone who hates them!!

Tomato pickle is always one of my choice of pickles, but for this theme are these beautiful small, long, grape-like clusters of brilliant red elongated grape tomatoes which are sweet, complex & rich in flavor.

  • Grape tomatoes – ½ lb [washed & thoroughly dried]
  • Garlic chopped finely 1 tsp
  • Red chilly powder 2tsp
  • Paprika 1tsp
  • Crushed mustard seeds ½ tsp
  • Turmeric powder ½ tsp
  • Kalongi [onion seeds] 1/2 tsp
  • Fenugreek powder ¼ tsp
  • Salt
  • Sesame oil ¼ cup 


Mix all spices together with little of oil. Heat oil to smoking point & allow cooling. Till the oil is just warm, add the chopped garlic, spice mixture & then the tomatoes keeping gas on slow flame.  Keep stirring for not more than 3 minutes & add salt.

This I had made in very small quantity & is hardly left, but if making in large amount, the tomatoes should be dried properly as it is very much juicy & can get spoilt. Drying can be done either sun drying for a day or 2 or oven drying at 170 F for 1 hr. This is for extended shelf life.  

Khatta Bhindi with pickled tomatoes.

 This is one of my favorite dishes which go well with rotis. khatta-bhindi-2.jpg

  • Bhindi / okra 1 lb [cut into 2 or 3]
  • Pickled tomatoes ½ cup
  • Onion sliced -1
  • Red chilly powder ½ tsp
  • Turmeric powder ¼ tsp
  • Coriander powder ½ tsp
  • Salt
  • Oil  

Shallow fry the okras & reserve. Sauté onions till transparent & add the pickled tomatoes. Add the spices & salt and stir till mixed well. Add fried okra to it & cook in low flame for 3 to 5 minutes.

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Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook.  This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook….. 

The recipe goes this way 

  • Mushrooms – a packet which consist of 12 to 15 mushrooms
  • Paneer- 10 to 15 cubes
  • Tomatoes- 1 big diced
  • Green chilies – 4 to 5
  • Coriander leaves to garnish
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder- ½ tsp
  • Tandoori masala – 1 tsp
  • Oil as required
  • Salt as required 


  • Heat oil in a pan & add jeera to splutter

  • Add sliced mushrooms and paneer to it

  • Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

  • Add all the spice powders to it & toss for another 2 minutes.

  • Add diced tomatoes and green chilies at this stage.

  • Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

  • The whole cooking is done on slow to medium flame.

As Tandoori masala is added it gives a grilled taste.

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Gerkins which are also called kovakka in malayalam or tendli in hindi has got many of variety in Indian dishes. My mom as well as my husband’s mom has a great passion in growing this creeper on the terrace of the house.You can use Gherkins/Beans or Broccoli/Beans or Cauliflower/BeansThe beans which i have used here is lima beans. Even lilva papdi which we get in frozen section is a good option.

Gherkins – around 20 – 25 nos(split it into 4 halves)
or Broccoli – 2 small sized ones
or Cauliflower – 1 whole
(remove the florets)
Beans – 1 – 1/2 cups
Garlic paste – 2 tsp
Oil – 4 tbsp
Mustard seeds and Cumin seeds(Jeerakam) together – 1 tsp
Salt – 1/2 tsp or as reqd
For masala:-
Chilly powder –   1/2 – 1 tsp or as reqd
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Garam masala powder – 2 tsp
(Kitchen king/pav bhaaji masala)
Amchoor powder – 1 pinch

  • Mix together all the masala powders except garlic paste in a plate.

  • Heat oil in a flat bottom pan

  • Add mustard and cumin seeds and allow it to splutter.

  • Add garlic paste and saute for a minute.

  • Add powders to it and saute for a minute. [It should get mixed with the garlic and oil]

  • Add veggies to it and salt and saute till the vegetables get covered with the masalas.

  • Close with the lid and keep this for say 20 – 25 mins until its done.

Remember to saute in 5 mins interval. If u think the quantity of veggies are more, then add the powders a bit more (turmeric n garam masala only). Add oil if required in between. Also remember to keep the gas simmer to its minimum( say on 2  level) 

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For me cleaning mussels seem to be a tedious job until i found here, which found to be very simple in cleaning and removing the flesh. The flesh was given a second wash for any unseen dirt or debris.

Mussels(Kakka irachi) – 250 gms
Grated coconut – 1 cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Chilly powder – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Pepper powder – 1/2 tsp
Fenugreek powder – 1/4 tsp
Green chillies – 2 nos
Curry leaves – A few
Mustard seeds – 1/4 tsp
Salt – As reqd
Oil – As reqd


  • Marinate washed and drained mussels with the paste and all powders along with salt.

  • Heat oil in a pan.

  • Splutter mustard seeds.

  • Add curry leaves, green chillies and marinated mussels to it and fry them for 5 mins.

  • Add grated coconut and stir for 2 more mins until everything is blended well.

Serve with rice and moru curry. 


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