Archive for the ‘Gravy’ Category

Gravies add the whole body or content to Indian recipes. As rotis & rice form the staple diet in Indian cuisines, gravy form a basic part to go along with it. There are n’ number of ways of making the same or similar kind of gravies which mainly includes onion-tomato, only tomato, green masala , curd, cashew nut, coconut, poppy seeds, roux…etc etc as even I am unaware how many of them are there.  

It is easier to make any kind of dish if the basic of making gravy is known. I was initially very much avid to know how people make so many variations with a single vegetable as I was familiar with one and only funda in gravy making; one reduced to the simplest & significant form possible without loss of generality I suppose, “Sautéed onions, tomatoes with turmeric & red chilly powder”.  

To my curiosity I started collecting the various blending ideas with recipe booklets & my own cook mentor “Google highness”, one great invention! Many of which is described in Saroj’s Cook book  Here I made two kind of gravies, where mushroom was my choice of ingredient to add up. 

Call it Mushroom kadai or Mushroom dahivale …the choice is left with you!!  

You just need Button mushrooms 15 to 20 for each item or paneer or any vegetables of your choice. Servings for 3 people.


Mushroom in cashewnut gravy



For the gravy 

  • Onion 1 medium sized sliced
  • Cashewnuts 15 to 20 soaked in water for 15 minutes
  • Turmeric powder ¼ tsp
  • Red chilly powder 1 tsp
  • Jeera powder ½ tsp
  • Garam masala powder 1 tsp
  • Ginger garlic paste 1 ½ tsp
  • Salt
  • Oil 

Sautee onions till its golden brown. Grind cashewnuts and sautéed onions into fine paste. In the same pan fry ginger garlic paste and add the ground masala to it. Add spice mix and keep stirring for a while till the raw taste of cashew goes nil. Add mushrooms and cook till the mushrooms are done. Garnish with coriander leaves.

Mushroom in curd gravy


 For the gravy

  • Onions chopped finely 1

  • Garlic chopped finely 3 to 4 pods

  • Green chilies chopped finely 4

  • Ginger chopped finely 1 tsp

  • Turmeric powder ¼ tsp

  • Kalongi or onion seeds 1/4 tsp

  • Red chilly powder ½ tsp

  • Garam masala 1 tsp

  • 1 tsp of any flour [corn, wheat or all purpose]

  • Curd 1 cup

  • Salt

  • Oil

Sauté onions, garlic, ginger & green chilies till transparent. Add spices together and stir for a while. Add the flour and keep stirring till everything is blend together. Add curd and cook for a while in slow flame. Keep stirring, add mushrooms & salt to taste. Garnish with coriander leaves.

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Although I make varieties of pachadis at home, I gave a variation for my tomato pachadi this time. Pachadi is always made with ground coconut mixed with curd; here I skipped the coconut part as I had a shortfall in my freezer, that’s happening for first time. 

I rather found this to be simpler than the usual one i make as the grinding part was elided. This is served for 4 and made in not more than 10 minutes.

  • Tomatoes 1 medium sized diced randomly

  • Curd 1 ½ cup [mixed with ½ cup water if thick in consistency]

  • Curry leaves few springs

  • Mustard to splutter

  • Red chilly powder ¾ tsp

  • Turmeric powder ½ tsp

  • Salt to taste

  • Oil




Splutter mustard in oil. Add curry leaves and tomatoes and cook for a while till it’s soft and mushy. Add all the powders & stir for a while. Loosen the curd if thick in consistency, add salt to it. Switch off the gas and add curd to the tomatoes with continuous stirring.

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Eurasian saucy relish


Till today I was unaware that our very own radish could be Eurasian in origin.Were their ancestors interracial? ….Forget it! I never want to bring racism in vegetables.  

Radish which is called Mooli in Hindi is found lavishly in any corner of world. But these red ones; I hardly found anywhere in India. I do not know about present day as globalization would have bought impact on them too.   When I first saw them I was pretty confused with Turnips [Shelgaum in Hindi] & beet as they were hiding between beet leaves and pinkish white turnips in the grocery store. I thought, must be a hybrid species. It was then the Google Guru who stroked  me that it is a variety of radish.  I fell in love with them on first sight itself. One among the most beautiful vegetable I guess!   

Thought of giving a tangy taste to it ….. 

  • Radish red ones – 12 to 15 ones cut into quarters
  • Tomatoes – 2 diced
  • Garlic crushed – of 2 pods
  • Green chilies – 2 chopped
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Garam masala – 1 ½ tsp [I use kitchen king as it doesn’t give too much of masala taste even if added little more]
  • Kasoori methi[dried fenugreek leaves] – 1 tsp
  • Salt to taste
  • Oil as required
  • Water ½ cup 


Heat oil and splutter jeera when hot. Add tomatoes garlic & green chilies to it. Stir it in between until the tomatoes are done & become saucy. Add all the spice powder to it. Add the diced radish to the sauce pan, stir for a while, add salt & water, stir again. Close the pan & allow them to cook for say 15 to 20 minutes & done with it. Finally add kasoori methi & make a way to your stomach ……. 

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Sprouted Moong with Potatoes


Sprouted Moong with Potatoes 

Sprouts are always a good choice of protein in a meal. It is easy to be prepared and tastier too. I generally sprout most of the pulses found in the grocery. This time green moong was my choice.   Usually pulses are sprouted by soaking it overnight and then hanging them on a piece of white cloth.But what I do is soak them overnight and remove all the water meant for soaking. The soaked pulses are then transferred to another dish layered with an absorbent paper [where some amount of water is sprinkled on it] & this is then kept for another day until the sprouts start popping up. I sprout in large quantity and keep frozen in a zipper bag. Hence has a long shelf life when deep freeze. 

  • 2 cups of Sprouted Moong daal
  • 1 medium size potato cut into small chunks
  • 1 medium sized tomato sliced
  • Crushed garlic and ginger 1 tsp
  • Chopped green chilies of 2
  • Chopped coriander leaves- a handful
  • Red chilly powder 1 tsp
  • Turmeric powder ½ tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 ½ tsp
  • Jeera ¼ tsp 
  • Salt to taste
  • Oil as required
  • Water for cooking 
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    • Heat oil in a pan and add jeera to splutter.
    • Add tomatoes, ginger & garlic and stir fry for 3 minutes until tomatoes are crushed and become saucy.
    • Add all dry powders to this sauce.
    • Then add potatoes and sauté for another 2 to 3 minutes.
    • Add the sprouts to the mix and add a cup of water.
    • Add salt and simmer the gas. Close the pan with a lid and cook until the sprouts and potatoes are soft enough.
    • Garnish with chopped coriander leaves and green chilies.

     Serve with rice or rotis

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    Chicken in Coconut gravy 

    It was in the morning suddenly I got a message popping up in my yahoo chat window by my friend Rekha asking for a chicken recipe. Before asking which kind she needs, she left the chat window. I told I would definitely try for something new. But then I forgot about it.I always ask Sukesh for the daily menu even though I never go for his likes. But then suddenly, we started talking about our good oldie days back in Bangalore when we were inured in eating outside quite often. Thinking about it gave me the nostalgic feeling of Andhra restaurants like Nagarjuna & Krishna chinnai. Both of us deemed at once for Nagarjuna’s Dosa with chicken curry. I said that was the best menu I ever heard. He started for buying chicken and I set out on for the preparation. Rekha I know by now you must have made by your own or your mom’s special chicken curry….Still if you need this is also a good one ….Do try sometime…. 

    • Chicken 1 lb
    • Coconut scrapped 2handful
    • Ginger 1 tsp chopped
    • Garlic 3 to 4 pods
    • Shallots sliced 6 to 7
    • Green chilies 3 to 4
    • Curry leaves few
    • Mustard seeds to splutter
    • Turmeric powder ½ tsp
    • Red chilly powder 1 tsp
    • Coriander powder 1 tsp
    • Chicken masala 2 tsp ( I mostly use eastern chicken masala which has good aroma & flavor)

    • Oil as required
    • Salt as required
    • Water 1 cup 


    • Marinate chicken with ¼ tsp of turmeric powder & salt.
    • Grind coconut, ginger & garlic together into very fine paste.
    • Heat oil in pan & splutter mustard seeds.
    • Saute shallots, green chilies & curry leaves together till they are soft enough.
    • Add the ground mixture a saute for another 4 to 5 minutes till the oil separates from the gravy.
    • Add all the powders and stir for another 2 minutes.
    • Add the marinated chicken pieces to it and mix well with the fried gravy.
    • Add water and salt if required.
    • Close it with a lid and cook till done.
    • It can be served with any kind of meal.

    Here i made Dosa to go along with it……..    

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