Gobi Masala Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2

Recipe Category: Sidedish | Recipe Cuisine: North Indian

Cauliflower - 1 medium sized (cut into bite sized florets)

Onion - 1 chopped finely
Tomato puree - 3/4 cup(from 2 tomatoes)

Ginger garlic paste- 1 tsp

Garam masala powder- 1/4 tsp
Coriander powder - 1/2 tsp
Milk + Cream- 1/4 cup
Kasoori Methi - 1/4 tsp
Coriander leaves - just to garnish
Salt - to taste

To temper:
Oil - 1 tsp
Shahi Jeera - 1/2 tsp
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Green chillies - 1 chopped finely

Method:
Cook cauliflower with little salt until soft but not too mushy(may be parboiling is ok too),Drain water
and set aside.Heat oil in a pan - add the items under 'to temper' allow it to crackle. Then add ginger
garlic paste, onion and green chillies saute till golden brown.

Then add tomato puree along with red chilli powder, garam masala powder and coriander powders. Fry
until the masalas raw smell leaves may be for 3-5mins. Then add 1/4 cup water, allow it to boil and
cook for few mins...allow it to shrink to a thick gravy.Add required salt.

Then add cream+milk and mix well. Allow it to boil for few mins in low flame.Make sure you simmer
after milk is added and keep stirring continuously to avoid curdling.

Once it comes as a gravy add kasoori methi then cooked cauliflower and mix well and allow it to boil
until the gravy is well coated and blends with the cauliflower. Finally garnish with coriander leaves and
switch it off.

Aloo Gobi Masala Recipe

Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2

Recipe Category: Sidedish | Recipe Cuisine: North Indian

Potato - 2 medium sized

Cauliflower florets - 1/2 cup tightly packed
Big Onion - 3 tbsp finely chopped
Red Chilli powder - 3/4 tsp
Turmeric powder - 2 pinches
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Curd - 2 tbsp(optional)
Coriander leaves - 2 tsp finely chopped

To temper:
Oil - 2 tsp
Cinnamon - a small piece
Cloves - 2
Jeera

To grind to a paste
Big Onion - 1 roughly chopped
Tomatoes - 2
Ginger - 1/4 inch piece
Garlic 3

Method:
Grind the ingredients listed under 'to grind' to a fine paste,Set aside.Rinse potatoes, scrap the skin
and chop them into bite sized pieces.Add the cauliflower florets in salt warm water along with a a
pinch of turmeric powder,keep covered for 15mins then drain the water - this is get rid of the worms if
any.

In a pan heat oil - add the items listed under 'to temper' allow it to crackle.Then add onion and fry till
slightly browned.Then add onion tomato paste along with turmeric powder,red chilli powder,coriander
powder and garam masala powders along with required salt.

Mix well, saute it for few mins until raw smell leaves.Now add the aloo and gobi along with 1 cup
water.Keep covered and cook until the veggies turn soft.Meanwhile beat the curd well and keep it
ready.

Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins
in simmer till oil separates.Once oil starts to separate, add curd give a quick stir and let it mix
well.Then add kasoori methi,coriander leaves and switch off.

My Notes:
Cooking the veggie along with the gravy takes a little more time but adds
more flavour to the veggie and gravy too.

Adding curd is purely optional,you can even skip it as the orginal recipe didnt
call for it. I added curd just to add thickness to the gravy and I love the tangy taste
curd adds to the gravy.

Chana Masala Recipe - Ingredients

Preparation Time : 8 hrs | Cooking Time : 30 mins | Serves : 3
Recipe Category: Sidedish | Recipe Cuisine: Indian

Channa - 1 cup
Onion - 1/2 small chopped finely
Tomato - 1/2 small chopped finely
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Channa Masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as required
Coriander leaves - 2 tbsp
Lemon Juice - 1 tsp
Oil - 1 tbsp

To saute and grind:

Tomato - 2 big sized
Onion - 1 big sized
Cloves - 1/4 inch piece
Cinnamom - 1
Fennel(Sombu) - 1 tsp
Boiled channa - 2 tbsp [No need to saute]

Method:
Soak channa overnight and pressure cook until soft,with enough water just allowing channa to
immerse. Keep aside.Heat a wide bottomed pan with 1/2 tsp of oil, Add the ingredients under 'to
grind' except boiled channa and saute until tomatoes are slighty mushy and raw smell leaves.

Cool down , transfer to mixer add boiled chana and grind it to a thick paste and keep aside.Now in the
pressure cooker add remaining oil, add ginger garlic paste and fry till raw smell leaves. Now add the
onion and fry till transparent.Add the chopped tomatoes,onion and salt. Saute till raw smell leaves.

Add masala paste along with red chilli, turmeric and channa masala powders, mix well. Saute and mix
well till the masala powders are nicely coated with tomato and onion.Add cooked chana water and let
it boil for 3-5mins under sim.

Add cooked chana and mix well.When the gravy is thick enough or to ur desired consistency, switch
off. Garnish with finely chopped coriander leaves, raw onion and lemon juice.

My Notes:

While grinding onions and tomatoes we can even grind it raw but sauting and grinding it to a
paste enhances the flavour.

After chana is added you can even pressure cook for 1 whistle for the gravy to blend well with
chana.

Garnish with finely chopped raw onions only while serving to retain the crunchiness.

Adjust water according to the thickness of the gravy. As channa is also added while grinding
the gravy will be creamy and thick.

Paneer Butter Masala Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Paneer - 1 packet (200 gms)

Butter - 1.5 tbsp
Oil - 1 tsp
Onion - 1 chopped finely

Ginger garlic paste - 1 tsp

Tomato puree - from 2 medium sized tomatoes (comes to 1 cup)
Cashewnuts - 5
Milk - 1/2 cup
Cream - 2 tbsp
Salt - to taste

For mixing:
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp

Garam masala powder - 1/4 tsp

Dried Kastoori methi leaves (crushed) - 1/4 tsp

Tomato sauce - 1 heaped tsp

Milk - 1 cup

Method:
1.

Soak cashews in milk for 10mins and grind it to paste, set aside.Though this is optional it
gives a richness and nice flavour to the gravy.

2.
Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it
ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori
methi leaves, tomato sauce then add milk.

Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer
cubes till slightly golden brown and drain in a tissue paper and keep aside.
Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then
add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely
leaves, this will take atleast 5mins.

Now add the mixed milk-spices mixture,cashew paste,1/2 cup water and then simmer for 5-7
minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by
little stirring continuously to prevent milk from curdling. Add required salt.

Simmer again for 3mins to see like the below consistency.Then add the fried paneer cubes and mix
well. Allow the paneer to sit for 2mins then switch off. Garnish with cream and Serve hot with rotis or
naan.

My Notes:
To avoid milk from curdling - You can first heat and boil milk then add
it - Dont add refrigerated milk directly.Simmer the heat once milk is added
and keep stirring continuously.Also add the milk little by little stirring
continuosly.

You can substitute 1/2 cup milk with 1/2 cup of cream and skip the
garnishing.

Frying paneer is optional you can add it raw too as in the orginal
recipe, but I always fry as we like it that way.

The gravy cooked in milk gives it a slight sweet taste even without
adding sugar as in restaurants.

Tomato puree can also be added in the mixing part itself as in the
orginal recipe but I find sauteing this way even more flavourful. I used fresh
tomato puree, you can use store bought ones too.

Veg Kurma Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Vegetables - 1 and 1/4 cup(I used a combination of carrots, gobi, peas,potato and beans)
Onion - 1 medium sized
Tomato - 1 medium sized

Ginger Garlic paste - 2 tsp

Garam masala powder - 1 tsp

Red Chilli powder - 2 tsp

Coriander powder - 1 tsp
Lemon juice - 2 tsp (or) Thick Curd - 1 tbsp
Coriander leaves - 1/2 tbsp
Salt - to taste

To grind to a paste:
Fresh grated coconut - 1/2 cup
Cashews - 4
Poppy seeds - 1/2 tsp
Fennel seeds - 1 tsp
Split roasted gram - 2 tsp
Green Chillies - 2
Cloves - 2
Cinnamon - 1/2 inch piece
Cardamom - 1

To temper:
Oil - 1 tbsp
Maze(Japthri) - 1
Bayleaf - 1
Curry leaves few

Method:
1.

First grind the ingredients listed under 'to grind' with little water to a fine paste, Set aside.
Chop the vegetables and rinse it well.

Parboil the vegetables(just half cooked) along with little salt,set aside.Heat oil in a kadai - add the
items under 'to temper' then add ginger garlic paste followed by onion saute well until slightly
browned.

Then add chopped tomatoes fry until mushy and raw smell leaves. Then add red chilli powder,
coriander powder,garam masala powder and fry for 2mins for the masala powders to blend well.

Then add the coconut paste, 3/4 to 1 cup water and allow it to boil for 5mins in low flame until raw
smell leaves. Then add the veggies,required salt and simmer.

Simmer and allow it to boil till you get a thick kurma consistency.If you are adding curd add it at this
stage. Add chopped coriander leaves,lemon juice and switch it off.

My Notes:

The kurma thickens with time so switch it off accordingly.

The combination of veggies is purely your choice.You can even add channa / butter beans / or
even soya chunks.

Instead of parboiling the veggies you can even add the veggies directly to the gravy and
pressure cook it for a whistle and then simmer. But this way take care not to mush the veggies.

You can slip tomatoes and add 3 tbsp of cream / milk to make the kurma white base and even
more richer.

Lemon juice or curd is a must to give a slight tanginess to the kurma.

Aloo Matar Masala Recipe

Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Potato - 2 medium sized

Green Peas - 1/3 cup tightly packed

Big Onion - 3 tbsp finely chopped

Ginger Garlic Paste - 1 tsp finely chopped

Red Chilli powder - 1 tsp

Turmeric powder - 2 pinches

Garam masala powder - 1/2 tsp

Tomato Sauce - 1 tsp

Fresh Cream - 1 tbsp(optional)

Coriander leaves - just for garnish
Salt - to taste

To temper:
Oil - 2 tsp
Jeera - 3/4 tsp

To grind to a paste:
Big Onion - 1 roughly chopped
Tomatoes - 2 roughly chopped

Method:
1.

Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set
aside.Grind the ingredients listed under 'to grind' to a fine paste,Set aside.

In a pan heat oil - add the items listed under 'to temper' allow it to crackle,then add ginger garlic
paste give a quick saute.Then add tomato puree nad saute for few mins till raw smell leaves.Add
required salt.

Then add tumeric powder,garam masala powder and red chilli powders, give a quick mix, let it cook for
2-3mins until it becomes thick.Then add potato and peas

Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and
pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and
spice level at this stage.

Then add tomato sauce, fresh cream and bring to a boil.Once it reaches gravy consistency and oil
separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

My Notes:
Cooking the veggie along with the gravy takes a little more time but adds
more flavour to the veggie and gravy too.You can do this in pan too.

I added cream just for making the gravy creamy, you can even skip it.

Adding tomato sauce gives a nice tanginess to the gravy.

I used fresh green peas...you can use frozen or even try with dried
variety.But soak dry peas overnight , then add it.

Kadai Mushroom Masala Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Cleaned Mushroom - 1 cup chopped

Capsicum - 1 chopped
Onion - 1 chopped finely
Tomato puree - from 3 small sized tomatoes
Jeera - 1 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp

Garam masala powder

Ginger garlic paste - 1 tbsp
Kasuri methi / Dried fenugreek leaves - 1/2 tsp
Red Chillies - 1
Coriander leaves - 2 tsp chopped finely
Oil - 3 tsp
Salt- to taste

Method:
1.

Clean mushroom as shown in the link, slice it and keep aside.Heat oil, add jeera allow it to
crackle then add red chillies and fry for a minute.Add onions, ginger garlic paste and saute till onions
turn slightly browned.

Next add the capsicum, saute well retaining its crunchiness.Then add the tomato puree and fry for 3-4
mins till raw smell leaves.Then add the chilli, turmeric, red chilli powder, coriander powder ,garam
masala powder and required salt - mix well and fry for few mins.

Add little water if its very thick.Add the mushroom and mix gently until well combined.

Simmer for 3 mins and keep closed so that the mushroom gets cooked, becomes soft and nicely
blended with the gravy. Once the mushroom gets soft,Simmer for 2 mins then add kasoori methi,
coriander leaves and switch it off.

My Notes:
ou can even grind redchillies with tomato and coriander seeds and
then add as I did for kadai paneer, gives a fresh flavour.
This is medium spicy with the measurement I have given. You can
adjust according to your taste buds.

Dal Makhani Recipe - Ingredients

Preparation Time : 15 mins + soaking time | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Whole urad dhal(whole black lentil) - 1/2 cup

Rajma (kidney beans) - 3 tbsp
Onions - 1/2 cup finely chopped
Tomato puree - 1/2 cup

Ginger garlic paste - 1 tsp

Turmeric powder- 1/4 tsp
Red chilli powder - 1 tsp

Garam masala powder - 1/4 tsp

Milk - 1/8 cup
Cream - 1/8 cup
Chopped coriander leaves - 1 tsp
Salt - to taste

To temper:
Butter - 1 tbsp
Oil - 1 tsp
Jeera - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves -2
Bayleaf -1
Cardamom 1

Method:

1.

Rinse and Soak urad dal with rajma overnight or atleast for 8 hrs.Pressure cook it urad
dal+rajma along with cardamom,cloves and cinnamon(1 each) and water till immersing level for 6-7
whistles or till dals become mushy. Once pressure releases, open and mash it with a laddle,Keep
aside. Heat oil + butter in a pan, add the items under 'to temper'.I used the whole spices that I used
while pressure cooking...yes hunted and used it :)

Then add ginger garlic paste,onion and fry till slightly browned.Then add tomato puree along with
turmeric, chilli and garam masala powder and required salt. Fry till raw smell of tomatoes leave and
the mixture shrinks.

Then add the mashed dals and give a quick stir. Add 1/2 cup water if its too thick and dry.Then add
cream

Then add milk and give a quick stir and allow it to boil.You can see the color change after few
mins.When the gravy is thick as per your required consistency add chopped coriander leaves and
switch it off.

My Notes:
While pressure cooking, add the whole spices with the lentils which
gives a nice flavour to the curry and also reduces the raw smell while
cooking.

I used whole urad dal with skin, you can use splitted too.

For a more richer version of the gravy, add more cream reducing milk.
http://www.sharmispassions.com/2014/05/side-dish-for-chapathi-gravy-recipes.html

Kollu Chutney Recipe

Preparation Time:5 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Chutney | Recipe Cuisine: Indian

Kollu(Horsegram) - 1/4 cup

Chana Dal -1 tbsp
Jeera - 1 tsp
Coconut - 2 tbsp
Tamarind - 1 tsp
Dried Red Chillies - 2
Salt - to taste

To temper:
Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Hing - a pinch
Urad Dal - 1/2 tsp
Curry Leaves few

Method:
1.

Dry roast horsegram till slightly browned, it will start giving a nice aroma at that stage switch
and transfer to a plate, set aside.In a pan - add chana dal,red chillies and coconut and roast for
3mins.

2.

Then add horsegram and roast for 2mins.Finally add tamarind.Cool down the mixture and
transfer to a mixer.

3.

Add little water and grind it form a semi coarse paste.Temper the items listed under 'to
temper' let it splutter then transfer the tadka to the chutney, add required salt and mix well.

My Notes:

If you like ginger flavour, then add a small piece of ginger while grinding.

You can even add garlic while roasting the ingredients then grind it.

Add 1 big onion while sauteing to give a different flavour.

Chicken Biryani Recipe - Ingredients

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Basmati Rice - 1 cup

Chicken - 300 gms
Onion - 1 big chopped lengthwise
Tomato 1 small sized chopped roughly

Ginger-Garlic paste - 2 tsp

Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1 tbsp
Thin Coconut milk -1/2 cup
Water - 1 cup
Oil - 2 tbsp
Ghee - 1 tbsp
Salt - to taste

To grind to a paste:
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup loosely packed
Green Chillies - 1
Tomato - 1 big sized

To temper:
Cloves - 3
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

Method:
1.

Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind'
with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder
and set aside.

Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste
and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw
smell leaves.

Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red
chilli,coriander,garam masala powders and required salt.

Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4
whistles.Once pressure releases, open and give a quick stir.

Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

My Notes:

If you like the lemon flavour, squeeze lemon juice once the biryani is done.

I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you
can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati
rice.

Measure water and coconut milk accordingly.

This is less spicy so adjust spice level according to your taste.

NON VEG:

Fish Kuzhambu Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Fish - 8 pieces(I used Vanjaram fish variety)

Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste

To grind:
Coconut - 1/4 cup
Fennel seeds - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp

To saute & grind:

Oil - 1 tsp
Tomato - 1 chopped roughly
Big Onion - 1/2 chopped roughly
Small Onion - 6

To temper:
Oil - 2 tbsp

Vadagam (the one used for tempering) / Vendhayam - 1 tsp

Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves few

Method:
1.

In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.Add all the ingredients
listed under 'to grind' in a mixer along with onion tomato.Sprinkle little water and grind it to a fine
paste.

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the
kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder and set
aside.Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell
leaves

Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according
to thickness) , required salt and allow it to boil for 15-20mins.Add tamarind paste and allow it to boil

When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well

The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is
well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with
coriander leaves and switch off.

My Notes:
Once fish is added it gets cooked faster so cant boil for more time, so
allow the curry to boil well before the fish is added, which gives a nice taste
to the curry.
You can even marinate the fish with little salt, turmeric powder and
lemon as suggested by a reader.

Masala Fish Fry Recipe - Ingredients

Preparation Time : 40 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

For the marinade:

Fish - 5 pieces (I used pomfret variety)
Curd - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Salt - to taste

To grind:
Coriander Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Pepper Corns - 1/4 tsp
Cinnamon - 1/8 inch piece
Cloves - 1
Small Onion - 4 to 5
Garlic - 2 pearls medium sized

Method:
1.

Grind the ingredients listed under 'to grind'to a semi coarse paste without adding
water(anyway onions will let out water by itself).Clean fish, rinse it well and set aside. In a mixing
bowl add turmeric, chilli, coriander powders, curd and required salt along with fish.

Marinate for 30mins.Set aside. Heat dosa pan and add the fish pieces, drizzle oil and toast it till golden
brown. You can deep fry the fish pieces too. Preferable to use non stick pan as the masalas stick to the
pan.

My Notes:
Use a non stick pan to toast the fish as there is masala it sticks to the
pan. Else you can deep fry them too.

This is a bit spicy so reduce chilli powder according to your spice level.
If you dont prefer more masala flavour skip cinnamon and cloves
alone.

I have used vaaval(pomfret) fish variety. You can even use vanjaram
fish.

Egg Gravy Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Eggs - 2

Garam Masala powder - 1/4 tsp

Big Onion- 1/2 chopped finely
Tomato- 1
Coriander leaves - 1 tbsp chopped finely
Salt- as required

To roast and grind:

Grated coconut- 3 tbsp
Coriander seeds- 1 tbsp
Red Chilli- 1
Garlic- 2 cloves
Ginger- 1/2 inch
Pepper corns- 1 tsp
Fennel seeds - 1/2 tsp
Cumin seeds- 1/4 tsp

To temper:
Cinnamon - a 1/4 inch piece
Cloves - 2
Curry leaves- few

Boil eggs until done. Cool it and then break the shells and remove it carefully. Then slit on all all sides
using a knife.
In medium flame in a pan, dry roast all the To be grinded ingredients for 2-3 mins till it turns
brown.Then cool down and grind it to a fine paste with little water.

Heat oil and add the items under 'to temper' then add onion tomato and saute it, till it becomes
mushy.Then add coconut paste and saute for 2mins until raw smell leaves.

Add 1/2 cup of water and allow it to boil.Then add garam masala and salt and cook for 5 to 10 mins in
sim until oil sperates.Finally add the bolied eggs and cook for a min.Garnish with coriander leaves and
switch off.

My Notes:
Allow atleast 15mins resting time before serving so the gravy blends
well with the eggs.
You can also slit into halves and add it to gravy.

Mutton Chukka Recipe - Ingredients

Mutton - 200 gms

Small Onion - 1/4 cup loosely packed

Garlic - 10 pearls sliced half

Tomato - 1

Turmeric powder - 1/2 tsp

Red Chilli powder - 1 tsp

Coriander seeds powder - 1/2 tsp

Thick Coconut milk - 2 tbsp(optional)

Salt - to taste

To Temper:
Fennel Seeds- 1/2 tsp

Cinnamon - 1/4 inch piece

Cloves - 2

Bayleaf - a small piece

Curry leaves - few

Oil - 2 tsp

Method:
1.In a pressure cooker add the mutton pieces with turmeric powder, 1/4 tsp
chilli powder, salt and saute till it changes color. Then add water and
pressure cook for 5 to 6 whistles(or until soft) in medium low flame.
2.Once mutton is cooked, keep it aside reserving little water.In a kadai - add the
items under 'to temper' table then add onion, garlic and fry till it is slightly
browned.

3.Then add tomato and saute till it is mushy and raw smell leaves.Add red chilli
powder, coriander powder and saute well. Then add cooked mutton pieces with little
water that is reserved already and allow it to boil for the masala to blend well.
4.Then add coconut milk and let it get cooked till it dry like chukka. If you prefer
gravy kind then switch off at that stage itself.
If you prefer you can garnish with a tsp of chopped coriander leaves.

My Notes:

Adding tomatoes is optional too but I would recommend adding it.

The authentic chukka is even more dry and almost black in color, but
we like it this way a bit juicy. You can cook for few more mins to get a more
dry fry.

Adding coconut milk was ammas idea and the flavour was too good
and you will not miss the coconut as we add coconut milk.

If it starts getting thicker, it will stick so add little more oil at this
stage.

Mushroom Biryani Recipe - Ingredients

Preparation Time : 30 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Basmati Rice - 1 and 1/4 cups

Cleaned Button mushrooms - 3/4 cup chopped
Onion - 1 big chopped lengthwise
Tomato puree - from 2 medium sized tomato
Thick Curd - 2 tbsp
Ginger Garlic paste - 2.5 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/4 tsp
Oil - 1 tsp
Ghee - 1/2 tbsp
Water - 2 cups
Salt - to taste

To grind to a paste:
Coriander leaves - 4 tbsp
Mint leaves - 3 tbsp

Green Chillies - 1
Fennel seeds - 1/2 tsp

To temper:
Cloves -2
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1

Method:
1.

Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.Heat oil+ghee
in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for
a minute

Then add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves,
then add coriander mint paste and saute till raw smell leaves.
Then add red chilli powder, garam masala powder, required salt and saute till the masalas is well
blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add
curd.
Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.

Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.

My Notes:
If you like the lemon flavour, squeeze lemon juice once the biryani is
done.
You can also use 1/2 cup of coconut milk which gives a nice flavour
I usually use 1:1.5 cups of rice:water ratio but this time 2 cups for the
rice to be sligtly moist.You can presoak basmati rice for 15-20mins and use
1.5 cups of water.But you can use the measurement according to the variety
of basmati rice. I use India Gate Basmati rice.

Homemade Tomato Puree Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 1 cup
Recipe Category: Homemade | Recipe Cuisine: South Indian

Tomatoes - 4 to 5 medium sized

Vinegar - 1/4 tsp
Sugar - 1/4 tsp
Salt - 1/8 tsp (optional) - I didnt add

Measurement when you are making in bulk:

Tomatoes - 1 kg
Vinegar - 1/2 cup
Sugar - 1/2 cup
Salt - 1/2 tbsp

Method:
1.

Wash tomatoes and rinse off dirt if any.Then mark a plus at the bottom of each tomato(this is
to ensure even cooking)

Boil water(just enough for the tomatoes to immerse).Now slowly add the tomatoes and cook in
medium flame for 10mins or until the skin starts to split and peel off.

Now remove the tomatoes and put it in cold water so that its easy to handle. Then peel of the skin,
discard the eyes of the tomatoes. Cut the tomatoes into half and discard the seeds(this step is purely
optional)

Puree them in a mixer or blender to a smooth paste(Do not add water).Transfer this puree again to
pan add sugar and salt(if you are adding).You can even stop with this step and store.

Add vinegar and allow it to boil in sim until a thick consistency is reached.Though boiling(after the
puree is made) is optional it helps in shelf life of the tomato puree.Allow the puree to cool down
completely then store it in airtight container.

My Notes:
You can store(refrigerate) this for upto 2 weeks.Use clean spoon
everytime.

The other way is to pour the puree in icecube trays and freeze it.

Removing seeds is purely optional, I usually discard them.

Boil the puree to a thick consistency to increase the shelf life. Heating
to a boil before storage and using clean storage containers helps to increase
shelf life.

You can either use country or bangalore tomatoes, any variety as per
your preference.

Homemade Paneer Recipe - Ingredients

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: World

Milk - 1 litre (preferably full fat cream milk)

Curd - 1/2 cup (or) Lemon Juice - 3 to 4 tbsp

Method:
1.

Boil milk for 5mins(Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep
stirring and then add the next 1/4 cup. Continue heating till it starts curdling, keep stirring until the
whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tbsp by 1
tbsp.

Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer.
If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon
flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the
water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy
weight over the chapathi maker(I kept my hand mortar and pestle). Allow it to get set for atleast 2 to
3 hours. It will look cruumbled at this stage but dont worry it will get set well. Then carefully remove
the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in
getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night
shoot it...yes I made it it the previous night making the paneer ready for next days clicks :)Then,
remove it from the fridge , and cut into desired cubes.

Do not freeze it. Just refrigeration is enough.Cut into cubes of your preferred size and store in a
airtight container / a ziplock cover.

I prefer to cut them a bit small so that while added to gravies, it absorbs
well.Soaking the paneer 10mins before adding it to gravies also makes it to
absorb the gravy well. You can store in fridge for upto 3 to 4 days....After
that it starts to harden.

My Notes:
Use the leftover whey for making rotis or rasgullas or save it for
making paneer next time.

Setting time is very important in getting the perfect paneer cubes.Also

keeping in fridge before cutting into cubes gives neat pieces.

You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle
quickly and to get little more volume of paneer.

I used cows milk so had to simmer for a while before I added curd as
cows milk is little watery. People here in India can use aavin full cream milk.

Use a cheese cloth which drains the water well. I used 'dhoti
cloth(veshti thuni) for draining.

Take care to wrap it to form a circle / square so that while cutting into
pieces it is easy to form squares.

Also allow the paneer to come to room temperature before cutting it to

avoid paneer from crumbling.

Fresh Cream Recipe - Ingredients

Preparation Time : 2 hrs + collecting time | Cooking Time : 20 mins | Serves : 2
Recipe Category: Homemade | Recipe Cuisine: World

Milk

Method:
1.

Heat milk and boil for sometime say 3-5mins(depends on what type of milk you get).After the
milk is boiled, let is sit aside for 30mins or few hours in the fridge so that thick malai gets collected

at the top. Carefully take the malai with a spoon and collect it in a clean container else you can use a
strainer to take the malai. I usually collect the malai whenever I boil milk so twice a day. The malai
quantity depends on the type of milk you get.

Keep collecting the malai in the same container and refrigerate it. Keep refrigerated and let it sit for
atleast 1 day for your instant cream say if you need just few tbsps.Just whisk it well and Your cream is
ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you
have a fair amount of malai collected.

After the container is full you can either make butter out of it else use it as cream as such. Just whisk
it well using a hand whisk for few mins until its creamy without any lumps.You can also use a electric
whisk to beat it.Your cream is ready for use.

So remember to collect your malai everytime you boil milk to make your batch of
homemade fresh cream ok?! :)

My Notes:
This cream suits well for almost all savoury gravies/dishes which calls
for fresh cream. Most of the gravies I posted here uses homemade fresh
cream only.

Homemade freshcream is not suitable for any sweets/desserts like

cheese cake etc. As it has a sour taste, it will not be suitable for
desserts/sweets.

While using for savoury gravies the sourness doesnt get noticed and is
perfect to give a restaurant taste