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Archive for the ‘Side Dishes For Chapathi’ Category

In Weekends, i need to cook something special and also i want it done with less labour. This Gravy is one such preparation. The highlight of the gravy is, its very creamy and has healthy vegetables on it. I have prepared this Vegetable Gravy for Vegetable Pulao and Chapathi. It complimeneted well to both the main dishes.

Vegetables in Creamy Gravy


1. Carrot – 1
2. Beans – 10
3. Potato – 1
4. Peas – 1/4 cup
5. Cauliflower – 5 small florets

6. Onion – 1
7. Tomato – 1
8. Oil – 2 tsp’s [ to saute onion and tomato ]

9. Oil – 1 tbsp [For Seasoning ]
10. Cinnamon – 1/2′ inch stick
11. Cloves – 3

12. Fresh Cream – 75ml
13. Chilli Powder – 2 tsp’s


1. Wash and Chop the Vegetables [Carrot, Beans, Potato(skin peeled) and Cauliflower] into small pieces. Steam Cook them for about 5 minutes and keep aside. / Microwave them with little water for about 4 minutes in very high mode.

2. Heat 2 tsp’s of oil in a pan,
– add chopped onion and saute it, till it turn translucent.
– add chopped Tomato and saute it along with onion for 2 minutes.
– remove from the flame and cool it down.
– grind it into a smooth paste and keep aside.

3. In a Pan, Heat a tbsp of oil,
– add cinnamon and cloves and let it fry for few seconds.
– add the steamed vegetables and fry them for a minute.
– add the grinded onion-tomato paste and mix well.
– add salt and chilli powder according to your taste.

4. Add Fresh cream and stir well along with vegetables. slow the flame and rest the gravy for about 4 to 5 minutes in the pan.

Easy Vegetable Makhanwala

Garnish with chopped corriander leaves and serve it with Rice or Roti.

Masala Stuffed Bhindi’s – Do u think that it is a tough and long job.. No, its so easy and you can make it in less than 10 minutes, if you have scrapped coconut on hand. I got the recipe from Tarla Dalal’s Microwave Cooking Book. Cooking this in Microwave is so easy, and it just takes less oil into it. You can also prepare this in your Pan or Iron Skillet, by just placing the stuffed Bhindi’s on the Skillet and leaving 2 tbsp of oil, to the sides of the okra, and letting to get fried for about 3 minutes in slow flame. again flip the bhindi’s to the other side and fry them again for 2 minute’s.
Masala for Bhindi / Okra
Grated Coconut – 1/2 cup (half coconut grated)
Bhindi /Okra / Ladies Finger – 20 – 25 no. (roughly 250 gms)
Cumin Powder – 1 tsp
Corriander Powder – 1 tsp
Chilli Powder – 1 tsp
Turmeric Powder – a pinch
Asafoetida /Hing – a pinch
Chopped Corriander Leaves – 2 tbsp
Sesame – 1 tbsp
Oil – 2 tbsp + 2 tsp

Wash the Okra’s /Bhindi and Dry them on Clean Towel. Make sure Okra’s are not wet, before you proceed.
In a Cup, add the finely chopped Corriander Leaves, Grated Coconut, chilli powder, corriander powder, cumin powder, turmeric powder, asafoetida, little bit of salt and mix well. add 1 tsp of oil to the Masala and Mix well.
Now Slit the Bhindi’s Vertically little deep, so that you have enough space to put in the masala inside the Bhindi’s. After Slitting the Bhindi’s, Take a Big Pinch of the Masala and stuff it inside the Bhindi, all along the vertical slit. Neatly stuff all the Bhindi’s.
If you are using a Microwave, Place the stuffed Bhindi’s in a Microwave Safe Plate, Do not place Bhindi’s one over the other. sprinkle few drops of oil over the Bhindi and Microwave it on High for about 4 minutes 30 seconds.
Preparing in your Pan or Iron Skillet: Just place the stuffed Bhindi’s on the Wide- Skillet and add 2 tbsp of oil, to the sides of the okra, and let it to get fried for about 3 minutes in slow flame. again flip the bhindi’s to the other side and fry them again for 2 minute’s.
In a small Tadka Skillet, heat a tsp of oil and add sesame seeds and let it pop and add to the stuffed Bhindi’s.
Masala Stuffed Bhindi
Okra’s turn so tender on cooking. Iam sure Okra lovers will love this. and this was best with Sambhar Rice.
Masala Stuffed Okra and Drumstick Sambhar
Masala Stuffed Bhindi and Drumstick Sambhar [Yesterday’s Lunch]
Have a Great Weekend!!

Aloo Gobi Masala is my favourite, when i go to restaurant’s, But never intended to try it at home till i saw Meeta’s Punjabi Aloo Gobi. i took the key ingredients from her recipe and went ahead with my own way of making curry. it came out So Good. we liked it a lot. Thou its a dry one, you can make it in gravy form by adding Fresh Cream in the last. Iam sure this recipe will amaze you all, as it amazed us.

Punjabi Aloo Gobi

Desi Ghee – 2 tbsp’s
Cumin – 1/4 tsp
Potatoes – 2 Big
Cauliflower – 1 small or 10 floret’s
Red Onion – 1 big one (finely chop it)
Tomato – 1 big one (finely chop it)
Powder’s to add :
Turmeric Powder – 1/4 tsp
Chilli Powder / Cayenne Pepper – 1/2 tsp
Corriander Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala – 1/4 tsp
Corriander Leaves(finely chopped) – 1 tbsp’s to Garnish
To Crush : ( Crush the following in your Pestle mortor )
Ginger – 1 inch size
Garlic – 5 cloves
Green Chilli -1
Cut the Potatoes (aloo) into cubes. take care to cut them into equal sizes. also cut the Cauliflower(Gobi) into equal size floret’s. Put the floret’s in Boiling water with a pinch of turmeric powder for about 2 minute’s and drain them and keep it aside. Put the Cauliflower’s and Potatoes in your microwe for about 5 minute’s, or steam them for about 7 minute’s, till they are atleast half-way cooked.
Heat a Pan, add Desi Ghee to it, let the ghee get hot, and add cumin seed’s to it. roast the cumin seed’s. Now add the Crushes Ginger-Garlic-Green Chilli mix to the pan and saute them for half a minute.
Add the Finely chopped onion and saute it till they turn translucent. then add the finely chopped tomato. fry them all for a minute.
Now add Turmeric powder, chilli powder, Corriander powder, cumin powder and Garam masala to the onion tomato mix. let the masala’s mix up well with the onion-tomato.
Then add the half-cooked Potatoes and cauliflower to the pan and mix well. cover the pan with its lid and let the potatoes and cauliflower sit in the low flame for about 5 minute’s till they get fully cooked.
Add Corriander Leaves to Garnish and add a tsp of desi ghee as a finishing serving touch.
If you want the aloo gobi in gravy form, add 4 tbsp’s of fresh cream before a minute to switch of the flame. Serve it with soft chapathi’s or Pulkha’s.
Aloo Gobi
Hope you all Like it. Iam getting ready with IAVW-Moracco Roundup, my next post will be the roundup. see you all there, till then Have a Happy Weekend!
I bought Leek, without knowing what it is, then googled and found its identity. There were many recipe’s for Leek and Potato Soup, Leek and Moong Dal. I wanted to add all these three, Leek, Potato,and Moong Dal in a single pot. It came out so well, with mild flavour’s of each ingredient that went in. I served the Dal with Chapathi’s, and it tasted so Good.


Leek, belongs to Onion Family. Leek has a little Onion taste and Scallion’s taste. If you want to try some Pakora’s, try with Leek, it turns out so Good. Proof is my Fried Tofu with Leek. Leek also reduces bad cholestrol. so try to put this wonder in your food often. Avacado’s and Leek’s, both have properties in them, Which helps to reduce the bad cholestrol, Reducing Bad Cholestrol is good for your Heart.

Ingredients for Leek Potato Dal:

1. Leek – 1
2. Potato – 1
3. Moong Dal – 1/4 cup
4. Dry Mango Powder / Amchur Powder – 1/4 tsp
5. Chaat Masala – 1/2 tsp (optional)


* Chop the Leek’s Green Stem Part, as shown in the above Picture.
* Peel the Skin of Potato and chop them.
* Wash the Moong Dal.
* Put all the Leek, Potato, Moong Dal in a wide-bottomed Pressure Cooker. Pour some water till they are totally immersed in.
* Cook them till the cooker releases 4 whistle’s. wait till the steam escapes and open the cooker.
* Now Cool and Blend them togeather. add Salt and Amchur/Dry Mango Powder to the dal and mix well.
* If you wish, add some Chaat Masala.
* If you want the dal to be spicy, add Green Chilli’s in the Pressure Cooker, and remove it before you blend.

Potato and Leek with Moong Dal

The taste was so mild and i liked it along with Chapathi’s.


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Send in your entries for IAVW – Moracco.

I have slowly started to buy and cook Mushroom’s. This is the second time, i cooked with Mushroom, and its again the same Mushroom Curry. More than me, My hubby loved it. I did’nt have any idea, of how to prepare it, but some how i framed the recipe, while i cleaned the mushroom’s and its here. I would say, this is a very simple recipe, even a beginner can try this .

Chettinaad Mushroom Masala

Ingredients You Require:

Mushroom’s – 200gms
Red Onion – 1 ( of Medium size, Finely Chopped)
Tomatoes – 2 (Chopped)
Dry Red Chilli – 2
Pepper Powder – 1 tsp
Turmeric Powder – a pinch
Corriander Powder – 2 tsp
Curry Leaves – 5
Corriander Leaves Finely Chopped – 2 tsp
Mustard – 1/2 tsp
Saunf /Sombu – 1/4 tsp
Oil – 2 tbsp

Mince the following with your Spice Grinder:

Garlic – 5 pod’s
Ginger – 1/2 inch size
Green Chilli – 1

How to Prepare:

1. Have Garlic, Ginger and Green Chilli in spice your Spice Grinder, mince them

and keep aside. do not make them into paste, by adding water. the taste differ’s.

2. Wash the Mushroom’s and Let them dry. You can also wipe them with a clean cloth.

3. Chop the Onion’s and Tomatoe’s finely.

4. Heat the Oil in a Kadaai / Pan. Add Mustard, when it pop’s, add Saunf , tored

Red chilli’s and the minced ginger-garlic-green chilli pieces. Saute them, till the
raw smell goes off.

5. Add Onion’s and fry them. add tomatoe’s and fry along with onion’s.

6. Add Turmeric Powder, Salt, Corriander powder and Pepper Powder to the

onion, Tomato mix and mix them well.

7. Add the Mushroom’s, and mix well with the masala. Mushroom’s get cooked in 2-3

minutes. add Curry leaves and Leave the pan in slow flame, till the oil seperate’s from
the masala. Garnish with Corriander Leaves.

Mushroom Curry with Chapathi
It was so Spicy, with the spiciness of Red Chilli, Green Chilli and Pepper Powder. for me it was like a pickle. Try this, iam sure Spice Lover’s will have no regret in trying it.

Now these Spicy Chettinaad Mushroom Masala moves to my RCI – Pondicherry Cuisine.

Yes you can send me even Chettinaad Special’s. Tamil, Andhra, Kerala and Indo-French Recipe’s. The above all come under this wonderfull RCI-Pondicherry Cuisine.

Paneer always delight me, with its chewy texture. as it get the juices in from the gravy part, its alway’s my favourite. My craze to Paneer Butter Masala turned into these Chinese Style Chilli Paneer. I wanted to record this dish on my blog, and here you are..

Chinese Style Chilli Paneer

Paneer – 200 gms
Red Onion – 1 (Medium Size, Finely Chopped)
Ripe Tomato – 1 (Finley Chopped)
Green Chilli – 2 (Slitted Vertically)
Corriander Leaves- To Garnish
Spring Onions – To Garnish
Oil – 1 tbsp
Ginger-Garlic Paste- 1 tsp
Tomato Chilli Sauce- 1 tsp
Soya Sauce – 1 tsp
Chilli Sauce – 1 tsp


1. If your Paneer was refregirated, de-frost using your microwave or put in warm water for a minute and squeeze the water. [This is to make your Paneer Soft]. Cut the Paneer in small cube shape’s and keep aside.

2. In a Pan, Heat the oil, and add Ginger-Garlic Paste, Chopped Onion’s and fry them well, till they turn translucent. add tomatoes and Green Chilli’s and mix well with the Onion.

3. Add the Paneer Cube’s to Onion, Tomato and mix well. Add all the sauces mentioned and salt. Toss them well, till they get along with each other.

4. Now Garnish with Corriander Leave’s and Spring Onion’s.

Chilli Paneer

Serve with Chapathi’s or any Indian Flat Bread’s.

The sauces were nicely absorbed by the Paneer, and it tasted so Good too, with the onion, tomato, chilli’s. The Recipe is so simple and it need’s very little oil. I have to try this with Tofu, to mak eit Low fat and a healthy dish.

This Recipe was of little experimental type. As the Spicy level went up, i managed to add tamarind water, to level up the spicyness. But only to some extent, Tamarind was able to control the spicy. then there i made the mistake of adding Jaggery, to reduce the spicy. but what happened was Jaggery really enhanced the spicy and gave a nice sweet taste too. Actually the original recipe call’s for coconut milk or coconut paste. i almost try to avoid coconut milk in gravy .

Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu or Lentil’s Dumplings in Spicy Tamarind Gravy. Does the title seam’s to be so lengthy. But the Preparation don’t take so long. Just you need to soak chana dal for an hour before preparing this gravy. Whenever iam in short of vegetable’s, i prepare this gravy.

Method for Preparing Urundai or Dumpling’s:
  • First Soak a cup of chana dal in warm water for an hour.
  • Grind it along with 1/2 tsp Fennel/Saunf, 3 Dry Red Chilli, little salt, few Curry leaves and with 2tbsp of water in which it was soaked.
  • This should be grinded coarsely with less water.
  • Shape the paste into medium sized ball’s.
  • Microwave it for 3 minute’s. (or) Steam them for 4-5 minute’s.

Steamed Paruppu Urundai

Ingredients for the Gravy:

1. Onion-1 finely sliced
2. Tomatoes-2 finely sliced
3. Tamarind- one small lemon size.
4. Jaggery-2 tbsp’s
5. Turmeric Powder-1/4 tsp
6. Chilly Powder-2 tsp ( I use Aachi Kuzhambhu Milagaai thool)
7. Corriander Powder-3 tsp
8. Oil – 4tbsp
9. Mustard-1/4 tsp
10. Curry Leaves-10
11. Corriander Leaves- 2tsp


1. Heat Oil in a Kadaai/ Pan. add mustard seeds, when it makes sound, add curry leaves.

2. Add finely sliced onions and saute it well. Now add Tomatoes and saute it well, till they mix with each other.

3. Soak the Tamarind in a 1.2 cup of warm water for 5 minutes. and squeeze the tamarind and keep it aside.

4. Add little bit of salt, Turmeric powder, Chilli Powder and Corriander powder to the onion-tomato mix in the pan.

5. Add the steamed chana dal ball’s to the pan and coat the ball’s with the masala.

6. Add Tamarind water and let it boil, add Jaggery here. and close the pan with it’s lid and let it sit on low flame for about 5-7 minutes.

7. Add Corriander Leaves to Garnish.

This is best with Hot Rice and for Dosa/Idli even for the next day. as there is no coconut added.

Paruppu Urundai Kuzhambhu1

My Friend Gayathri is hosting an event called Manificent Click Contest

Iam sending her this as my entry. Do check in at her place for a variety of dishes.

Now this Goes to Ashwini’s Lentil mela and to Dear Nag’s The Recipe Diary Contest.


Think Spice-Think Fennel, an event formed by Sunita and now hosted by Ivy.

May 2018
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