Tag Archives: Gravy

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

Pressure Cooker Thakkali Vengaya Thokku (Onion Tomato Gravy)

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Thakkali Vengaya Thokku is my favorite side dish for many breakfast items like Paniyaram, dosa, idli, and many more. Though its preparation is simple, usual procedure demands  stirring occasionally. After trying this method, I started preparing this way regularly, which doesn’t require me to stay in the kitchen for long.

Pressure Cooker Thakkali Vengaya Thokku (Tomato Onion Gravy)

Preparation Time : 10 min | Cooking Time :  20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Onion – 2,  roughly chopped

Tomato – 4, roughly chopped

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Turmeric powder – a pinch

Green Chilli – 1 (Adjust accrording to your taste)

Curry leaves – few

Mustard Seeds – 1/8 tsp

Channa dal – 1/2 tsp

Oil – 1/2 tsp

Salt – as needed

Method:

  • Put a pressure cooker on the stove and add oil. When the oil is hot add mustard seeds and channa dal. Once they start spluttering, add onion and green chilli and saute for a minute. Add tomatoes and remaining ingredients and close the lid without adding water

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  • Switch off after 2 whistles. Once steam releases, open the cooker lid

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My Notes:

  • Water in tomato and onion is enough for the gravy so no need to add water. Excess water will make the gravy thinner
  • If gravy becomes runny, add 1/4 tsp of rice flour and cook for 2-3 minutes
  • Can add ginger garlic paste/ garam masala
  • Red chilli can be added instead of green chill
  • I directly cooked this gravy in pressure cooker, instead it can also be cooked in pan. Saute onions till they turns translucent then add tomatoes
  • Can avoid tempering and prepare this gravy oil free

Mushroom Peas Masala

Writing a Guest post is always exciting. When Beula from EaterSpot asked me to do a Guest post, I accepted happily. The joy was doubled when she told me it was for celebrating the Indian Independence day!

Few words about EaterSpot, in Beula’s own words:

“I began blogging in March 2010 purely because of boredom. I moved from the US to New Zealand, had a full time job, was newly married but wanted to do more stuff … thus my food blogging journey began. Over on my blog EATERSPOT, I share about recipes that have been part of my family and new recipes as well based on my current cravings or menu planning.

I’ve got non-vegetarian, vegetarian, Indian recipes and recipes from different cuisines, vegan, Gluten Free, Paleo and some kids recipes too :)”

Pls checkout Beula’s blog for my Mushroom Peas Masala

Mushroom Peas Masala

Beula’s Facebook page

Thanks Beula, for hosting me, and joining us in celebrating the Indian Independence Day. JAI HIND.

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Mushroom Peas Masala:

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 3
Recipe Category: Side dish

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Ingredients:

Button Mushroom – 200 grams

Frozen Peas – 1/2 cup

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Milk – 1/4 cup

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

To temper:

Oil – 1 tsp

Cardamom – 2 pods

Bay leaf -1

Method:

• Wash the Mushroom well with hot water and keep it soaked in water (As mushroom turns to oxidise, I added a pinch of turmeric powder in water to prevent them changing color)
• Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste

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• Add oil to the pan. Add bay leaf and cardamom after the oil becomes little hot. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 2 -3 minutes. Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins
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• Add the mushroom, peas and salt. Saute well for 2-3 minutes

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• Add cinnamon powder and milk and let it cook for 3-5 minutes

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My Notes:
• I didn’t add water while cooking mushroom, as there was enough moisture, but you can sprinkle little water if required
• Instead of milk, you can add 1/4 cup of curd or 2 tbsp of fresh cream
• If you are using a cinnamon stick, add it while tempering
• This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
• I boiled the onions and blended them, as it will save time while cooking. Instead, you can also sauté the onions

Vegetable Stew


Vegetable Stew

Ever since childhood days, whenever I think about Appam and idiyappam, coconut milk is the side dish that comes to mind, as that’s the one my Amma makes. Once we spent summer vacation at my Uncle’s place. My aunt cooked idiyappam and vegetable stew for breakfast and I loved it. From that day onwards I started cooking stew as an alternate side dish option to coconut milk for Aappam  and idiyappam.

Vegetable Stew

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Carrot – 3 peeled and cut into slightly big chunks

Potato – 2 peeled and cut into big chunks

Beans – 10, abut 1  inch

Cauliflower – 1/2, cut into florets

Green Peas  – 1/4 cup

Onion – 1, sliced finely

Green chilly – 2 (Adjust According to your spice level)

Ginger- 1 tbsp, julian

Whole black pepper – 1/4 tsp (optional)

Cinnamon – 1/2 stick

Cloves – 2

Cardamom – 2

Thin coconut milk – 1 cup

Thick coconut milk –  3/4 cup

Curry leaves – few

Salt – as needed

Coconut oil – 2 tsp

 

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Method:

For coconut Milk:

I used shredded frozen coconut, so used 2 cups of coconut. Add water to the coconut and grind it. Filter the grinded coconut, and the resultant milk is the thick coconut milk. Add water once again to the coconut residue and grind once more. Filter it again, and the resultant milk is the thin coconut milk.

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  • Add 1 tsp of oil to another pan. Add Whole spices, ginger, and onions and saute for 2-3 minutes. Add green chilli and cook till onions become translucent

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  • Add the cubed vegetables & combine well. Add thin coconut milk & salt, bring to boil, simmer and cook till vegetables are cooked. Add thick coconut milk and cook for 5 more minutes and switch off.

© TraditionallyModernFood

 

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My Notes:

  • As I didnt add any thickening agent, vegetable stew is not thick like other gravy. However if you want it to be thick, you can add flour paste (All purpose flour/rice flour with water) or cashew paste. Add them after adding thick coconut milk
  • Can add garlic along with ginger
  • I used homemade coconut milk, but coconut milk bought from stores can also be used. If you are using the coconut milk from store, add little water to make the milk thinner

Keerai Pappu (Spinach Dal)

Keerai pappu (paruppu) or keerai sambar – I do not Know what to call this recipe. Whenever I buy spinach , I invariably make kuttu with moong dal. This time, I added toor dal as well along with moong dal, and as always used direct pressure cooker method to prepare this dish. Here is the recipe for what I call as spinach pappu.

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Keerai Pappu

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 25 mins | Serves : 3

Recipe Category: Rice Accompaniments/Side Dish

Ingredients:

Toor dal – 1/2 cup

Moong dal – 1/4 cup

Spinach – 2 cup, chopped

Shallots –  10 (can even use finely chopped onion)

Garlic – 2 pods

Turmeric pwd  –  1/8 tsp

Sambar powder – 1 tsp

Tamarind – 1 tbsp

Cumin seeds – 1/4 tsp

Salt – as needed

Method

  • Soak toor dal and moong dal in hot water for 30 min.
  • Add oil to the pressure cooker. When the oil is hot, add cumin seeds and let them crackle. Add onions and garlic, sauté till onions are cooked. Add spinach and continue sautéing for 1 minute.
  • Add the soaked toor and moong dal, turmeric powder, coriander powder, tamrind and salt. combine well

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  • Add 2 cups of water and cook for 3 whistles.

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  • Serve with white rice or hot rotis

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My Notes:

Instead of using tamarind you can also add tamarind pulp.

 

Channa Masala – Easy Chole Masala Recipe (Pressure Cooker Method)

Channa masala is one of the most common side dishes at home for chappati. It tastes great with batura, but the oil factor in batura is scary! Luckily, it also tastes good with chapatti. There are many ways to prepare channa masala. My Amma usually cooks channa separately, prepares masala and adds the channa to it, along with ground coconut and fried gram. When we were in UK, I didn’t have blender initially, so I opted for this direct pressure cooker method. Since it is easy and simple, till date I am following this method.

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Preparation Time : 10 min | Soaking Time : 4 hours | Cooking Time : 30 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Channa/Chickpea  – 1 cup

Onion – 1  roughly chopped

Tomato – 1 roughly chopped

Ginger garlic paste – 1/2 tsp

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Channa Masala powder – 1 tsp

Turmeric powder – a pinch

Amchur powder/Lemon juice/Curd – 1/4 tsp

Garam masala powder – 1/4 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 2

Bay leaves – 1

Fennel seeds – 1/8 tsp

Oil – 1 tbsp

Salt – as needed

Method:

  • Blend raw onion and tomato into a coarse paste and keep it aside
  • Put a pressure cooker on the stove and add oil, whole spices and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato paste and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder, channa masala powder, turmeric powder and amchur powder. Allow it to cook for  2 to 3 mins

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  • Add the soaked Chickpea and mix well. Add required salt and 3/4 cup  of water and cover the cooker

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  • Switch off after 3 whistles. Once steam releases, open the cooker lid and garnish with onion/lemon. Channa Masala is ready to be served with batura/roti/poori

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My Notes:

  • I soaked Channa 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 channa and  masala separately, and finally add cooked channa to the masala
  • After adding channa you can even add coconut (2 tbsp) and fried gram (3tsp) paste

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