Tag Archives: chappati

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Aloo Palak

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I love green gravies because of the vibrant color. Usually I prefer either finely chopped onions/ ground onion in my gravies, but for a change this time I thinely sliced onion and added little chat masala to the Aloo palak (Am I crazy????) But believe me the gravy was super duper hit in home. Jagadish  kept asking me what did I add extra this time.  When a little change can make hubby think its a happy smiley 🙂

Checkout my other recipes with Spinach and potato

Spinach Corn gravy

Keerai pappu

Oats Cracked Wheat Dhokla

Pesto

Potato Curry

Potato Tikka

Potato Fry

Potato Wedges

Microwave Potato Chips

Spinach Potato Gravy

Preparation Time : 5 min | Cooking Time : 25 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Spinach –  2 cups

Potato –  2, big

Onion – 1, thinely sliced

Green Chilli – 1 ( Adjust according to your spice level)

Ginger garlic paste – 1/2 tsp

Garam Masala powder – 1 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Chat masala – 1/4 tsp

Sugar –  generous pinch

Turmeric powder – a pinch

Salt -as needed

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Method:

  • Pressure cook potatoes until tender (for about 2 whistles or microwave the potatoes for 10 minutes). Peel off the skin and cut into bite-sized pieces and keep aside
  • Rinse the spinach well in water. Boil water with pinch of sugar and salt. Add the spinach to the boiling water. Cook and switch off the flame, after 3-5 mins drain and quickly pour cold water over the spinach. Transfer them into a blender and make fine paste, with green chilli

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  • Add oil to the pan, when oil becomes hot add cumin seeds and it splutters. Add onion and ginger garlic paste and saute till the onions are translucent

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  • Add the cooked  potatoes and saute for a minute. Add turmeric powder, garam masala,  chat masala, coriander powder, cumin powder and salt; gently mix everything cook till the potatoes are well coated with masala

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  •  Add spinach puree and cook for 3 – 4 minutes

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My Notes:

  • Add water if you think the gravy is too thick
  • Sugar helps to retain the green color in spinach
  • To make rich Can add milk/fresh cream/coconut milk to the gravy
  • Whole spices (bay leaf, cinnamon, cardamom etc) can be added
  • Butter can be added for flavour
  • Tomatoes can be added while cooking onion
  • As chat masala already contains salt adjust the salt accordingly

Avocado Paratha

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Avocado is one of my favorite fruit and after hearing its healthy benefits, I started buying them regurlaly. My frequent take with Avocado is Guacamole in Indian style. In our home we love this as side dish for chappati, put it in bread and do Guacamole Sandwich, few Mexican style dishes like Burrito and Quesadilla. Every since I saw Avocada Paratha in my friend Malar’s space, I wanted to try but somehow I kept postponing Finally I did it, and I regretted for delaying it, softest paratha I ever tasted. Now a days once a week I am doing this

Avocado Paratha

Preparation time : 10 mins | Standing time : 30 mins – 1 hour | Serves : 2

Ingredients:

Whole wheat Flour – 1 cup

Avocado – 2, small; ripe avocado pitted and mashed

Pepper powder – 1/8 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Lemon juice – 1/2 tsp

Oil – 1 tsp

Salt – as needed

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Method:

  • In a  bowl mash avocado and add lime juice; mix well. Add wheat, oil, salt, pepper powder, coriander powder and cumin powder to the mashed avocado pulp; combine well and make a pliable dough. Moisture in avocado should be enough to make dough but if the required add 1-2 tsp of water. Cover it with damp cloth and leave it for 30 mins – 1 hour

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  • Take small portions of dough and make small balls; roll it with rolling pin, dusting wheat flour. Heat a griddle and when it is hot, place the rolled paratha. and cook for a minute or so till the chappati starts puffing , flip it over to the other side. Cook till the other side cooks

avocado paratha

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My Notes:

  • Can add onion, garlic or any other Masala like garam masala, pav bhaji masala etc. for flavors
  • I didn’t use oil while cooking the paratha but you can drizzle some oil/ghee/butter
  • Instead of lemon juice Apple Cider Vinegar can be used to prevent Avocado from changing color
  • Can add 1 tbsp of yogurt instead of oil while making dough

Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

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Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

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  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

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  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

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Vegetable Salna

I like vegetable salna with parotta, but almost all of the restaurants I visit offer vegetable kurma and raita as side dish for parotta. Recently when we went to have dinner in a restaurant, I saw parotta and vegetable Salna in the menu card. I was excited that I finally found it, and ordered without a second thought. One thing I noticed is the predominant coconut flavour in the Salna. It was also pretty oily. I altered mixed vegetable kurma recipe from mom’s cookbook to make vegetable salna.

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Vegetable Salna:

Preparation Time: 15 mins | Cooking Time : 25 mins | Serves: 2

Recipe Category: Side dish

Ingredients:

Cut Vegetables (I used carrot,beans, potato,cauliflower) – 1 cup

Onion –1 finely chopped

Tomato – 1 roughly chopped

Cinnamon Stick – around 2 inch

Fennel seeds powder- 1/2 tsp

Mint leaves – handful (Around 10)

Coriander leaves – handful

Coconut Oil – 2 tsp

Salt  – to taste

To grind:

Onion – 1, diced

Tomato – 2

Ginger – 1/4 tsp, peeled and chopped

Garlic – 4 cloves

Cashewnuts – 3

Fried Gram (Pottukadalai) – 1/2 tsp

Fennel seeds – 1/2 tsp

Poppy seeds – 1/4 tsp

Red chilli – 2

Peppercorns – 1/8 tsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Cinnamon powder – 1 tsp

Garam masala – 1/2 tsp

Cardamom – 2 pods

Cloves – 2 nos

Oil – 1 tsp

Method:

  • Add oil to the pan and in a medium flame, saute the  ingredients listed under ‘to  grind’ (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside

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  • Add coconut oil to the pressure cooker. Saute onion, tomato, curry leaves, cinnamon and fennel seed powder. Saute the ingredients till the tomatoes become mushy. Add the vegetables and saute for a min. Add the masala paste and salt and mix well

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  • Add 1 cup of  water and pressure cook for 1 whistle. After the steam is released, Garnish with coriander leaves

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Black Bean Gravy

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Now a days Mexican cuisine has became one of our favorites. After having many Mexican dishes, I liked black bean and  knowing its health benefits, I wanted to try an Indian gravy with black bean. This  black bean gravy tastes amazing and goes well with roti, rice, bread, burrito, quesadilla.

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Black Bean Gravy:

Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Black bean – 1 cup + 1/2 cup

Onion – 1  finely chopped

Tomato – 1 finely chopped

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Channa Masala – 1 tsp

Turmeric powder – a pinch

Amchur powder – 1/4 tsp (optional)

Garam masala powder – 1 tsp

Coriander leaves – 1/8 cup roughly chopped

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed

Method:

  •  Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste, saute for 30 seconds. Add onion and saute till onion is cooked, and then add tomato
  • Once onion and tomato are cooked, add garam masala, coriander powder, cumin powder, channa masala, turmeric powder and amchur powder. Allow it to cook for 3  to 5 mins

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  • Add the soaked black bean and mix well. Add required salt and 1 cup + 1/2 cup of water and cover the cooker. SwitcH off after 3 whistles. Once steam releases, open the cooker lid and garnish with coriander leaves. Black bean gravy is ready to be served.

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My Notes:

  • I soaked black bean in hot water for 4 hours. You can either follow this procedure or soak it in normal water for 7-8 hours
  • I directly cooked this gravy in cooker, instead you can also cook black bean and  masala separately, and finally add black bean to the cooked masala (same procedure can be followed for cooking rajma / channa / moong bean or any dal)
  • Since bean is directly cooked in gravy, add same quantity of water as bean to maintain gravy consistency

Asparagus Masala – Indian Style

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I have always heard Asparagus is very good for health, but whenever I see Asparagus in the stores, I used to wonder what can we make from it. I bought a stack of Asparagus one day, with the idea of making a oven-toasted salad with Asparagus and Grape tomatoes. As I used the Grape tomatoes for some other purpose, I got an idea to use the Asparagus to satisfy my Indian palette. I am glad I was able to use this healthy vegetable by making a subzi instead.

Asparagus Masala – Indian Style:

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Asparagus- 1 stack (around 25 sticks)

Milk – 1/3 cup

Onion – 1 big size, finely chopped

Tomato – 2 Finely chopped

Jeera – 1 tsp

Ginger garlic paste – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Pav bhaji masala – 1 tsp

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Coriander leaves – 2 tsp (chopped finely)

Oil – 1 tbsp

Salt – as needed

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Method:

  • Wash the Asparagus and break the white/hard ends and discard. In white hard  side bend the asparagus
  • Cook asparagus separately (I microwaved it for 6 min and strained the water)

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  • Add oil to the pan. Add jeera after the oil becomes little hot and let it crackle. Add ginger garlic paste and sauté for 30 seconds. Add onions and sauté till onions are cooked, and then add tomato
  • After tomato is cooked, add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 3-5mins Image
  • Add the boiled asparagus and cook for 2 minuyes. Ad ond 1/4 cup water(adjust according to the thickness of the gravy) and mix well. Add required salt, allow it to boil and simmer for 5 mins

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  • Add milk and cook for 5-7 minutes. Garnish with coriander leaves and switch off

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  • Asparagus Masala is ready to be served!

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My Notes:

  • I didn’t have fresh cream so used milk. If you have fresh/ heavy cream, add 3 tbsp of fresh cream instead of milk
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis