Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Black Eyed Peas Curry

Posted by on Oct 25, 2013 in Veggie Entrees & Sides | 4 comments

Black Eyed Peas Curry is a delicious curry made with the nutritious black eyes beans cooked in an onion tomato based gravy. I used dried beans and soaked it over night. You can also use low sodium canned beans. Serve this dish with roti or rice. Preparation time: 40 minutes No. of servings: 5 Spice level: 3.5 out of 5 Ingredients: Black eyed peas – 1 cup One big onion Tomatoes – 2 Green chilies – 2 Ginger garlic paste – 1 tbsp Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Chili powder – 3/4 tsp Coriander powder – 1 1/2 tsp Cumin powder – 1/2 tsp Garam masala – 1/2 tsp Cilantro or Coriander leaves – 1/3 cup Oil – 1 tbsp Salt to taste Method of Preparation: Pressure cook black eyed peas with 2 1/2...

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Palak Chana – Spinach Chickpea Curry

Posted by on Sep 23, 2013 in Veggie Entrees & Sides, North Indian recipes | 7 comments

Palak Chana or Palak Chole is a delicious Spinach and Chickpea Curry served along with roti or Indian breads. Spinach and chickpea is a wonderful combination for making curries. This curry is delightful, not too spicy and filled with protein and minerals. I have used dried chickpeas which was soaked overnight in water and pressure cooked. You can also use canned chickpeas and boil it a little longer for a soft texture. So enjoy this delicious and healthy curry with roti/ rice/bread. Preparation time: 45 minutes + soaking time No. of servings: 6 to 8 Spice level: 2.5 out of 5 Ingredients: Chickpeas (chana) – 1 cup Finely chopped spinach – 3 cups Onion – 1/2 cup Tomatoes – 3 Ginger garlic paste – 1 tbsp Cumin seeds – 1/2 tsp Red chili powder – 3/4 tsp to 1...

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Rajma / Red Kidney Beans Curry

Posted by on Aug 20, 2013 in Veggie Entrees & Sides | 5 comments

Rajma is a very popular dish in Northern India. Red Kidney Beans in a thick gravy with lots of Indian Spices is usually served with Rice, Jeera Rice or Chapati or Naan. Time of Preparation : 40 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Red Kidney Beans – 1/2 cup Cinnamon stick – 1/2″ Cloves – 2 Bay leaf – 1 Cumin seeds – 1/2 tsp Onions – 1 cup (finely chopped) Green chillies – 2 (finely chopped) Ginger – 1 tsp (grated) Tomatoes – 1  cup (finely chopped) Tomato Paste – 2 tbsp (I have used canned tomato) Red chilli powder -1/2 tsp Coriander powder – 1 tsp Cumin powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt – to taste Oil – 2 tbsp Asafoetida –...

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Rasavangi (Step by Step Instructions)

Posted by on Jul 10, 2013 in Veggie Entrees & Sides, Kootu/lentil Stew | 3 comments

I was planning to do this Rasavangi from a long time. This Rasavangi is almost similar to Arachuvitta Sambar except for 1 or 2 ingredients. This is very simple to make and is different from usual sambar or any other Kuzhambu. Time of Preparation : 30 minutes No of Servings : 2 to 3 Soice level : 3 out of 5 Ingredients: Brinjal – 4 (cut lengthwise) Turmeric powder – 1/4 tsp Salt – to taste Tamarind – Gooseberry size Toor dhal – 1/4 cup Chickpeas – 1/4 cup (soaked overnight or soaked in hot water for 2 hours) Asafoetida – a pinch Masala to Grind: Oil – 1 tsp Red chillies – 5 Coriander seeds – 1 tbsp Channa dhal – 1/2 tbsp Black pepper – 5 to 8 Coconut – 3 tbsp (grated) For Seasoning: Oil –...

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Tomato Korma / Thakkali Kuruma

Posted by on Jun 27, 2013 in Breakfast Menu | 2 comments

Recently I have made so many side dishes for Idly / Dosa. This is also one such easy Breakfast Korma. This Tomato Korma is very simple to make and will taste good with Idly, Dosa or even Chapati. Time of Preparation : 25 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Oil – 2 tsp Fennel seeds – 1 tsp Green chillies – 3 (slit lengthwise) Onions – 1 cup (finely chopped) Garlic – 3 (crushed) Tomatoes (medium size) – 3 (chopped) Turmeric powder – 1/4 tsp Salt – to taste To Grind: Oil – 1 tsp Red chillies – 3 Cinnamon stick – 1/2″ Clove – 1 Coriander seeds – 1/2 tsp Cumin seeds – 1/2 tsp Poppy seeds – 1 tsp Coconut – 3 tbsp Method of Preparation: Heat 1 tsp...

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Instant Korma for Idly / Dosa

Posted by on Jun 10, 2013 in Breakfast Menu | 5 comments

Thinking of a quick side dish for Idly/Dosa other than chutneys???…Here is the recipe for Instant Korma..Yeah Korma without grinding or without any veggies. I have never heard of Kormas without grinding any ingredient until I got this recipe from my Mother-in-law recently. But it tasted absolutely like Korma. I tried this and it tasted awesome :). Time of Preparation : 20 minutes Spice level : 3 out of 5 No of Servings : 2 to 3 Ingredients: Onion (preferably red) – 1 1/4 cup (thinly sliced) Tomatoes – 1 cup (chopped) Green chillies – 2 (slitted lengthwise) Garlic – 5 (crushed) Bay leaf – 1 Cinnamon stick – 1″ Cloves – 2 Fennel seeds – 1 tsp Oil – 1 tbsp Salt – to taste Turmeric powder – 1/4 tsp Sambar powder – 1 tsp Besan flour –...

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Soy Chunks Uruandai Kuzhambu / Soy Chunks Balls in Spicy Curry

Posted by on Feb 2, 2013 in Veggie Entrees & Sides, Kuzhambu/Sambar | 6 comments

My husband is a huge fan of Mutton Kola Urundai Kuzhambu but I wont cook meat. I replaced mutton by soy chunks and I tried this Soy Chunks Urundai Kuzhambu. My husband liked it very much and it was a super hit. It seems like it is a big procedure to make this urundai kuzhambu but it is actually not difficult to make. Here is the procedure for the soy chunks urundai kuzhambu… Time of Preparation : 60 minutes Spice level : 4 out of 5 No of Servings : 4 Ingredients: For Soy Chunks Balls: Soy Chunks – 1/2 cup Cinnamon stick – 1″ Cloves – 2 Cardamom – 1 Fennel Seeds – 1 tsp Cumin seeds – 1 tsp Coriander seeds – 2 tsp Red chillies – 3 Green chillies – 2 Ginger – 1″ (chopped) Garlic...

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Paneer Butter Masala

Posted by on Jan 25, 2013 in Veggie Entrees & Sides, Paneer Recipes, North Indian recipes, Slideshow | 32 comments

Paneer Butter Masala is one of the most popular vegetarian curries in Indian cuisine. Paneer (Indian cottage cheese cubes)  is dunked in a rich and creamy tomato gravy and served along with roti (Indian breads) or Flavored rice. It is one of the commonly found item in a restaurant menu. I am presenting a restaurant style Paneer Butter Masala with step by step instructions. This has always been a crowd pleaser. Tomato paste is the key in this recipe. I have tried using freshly made tomato puree but for some reason the sour taste in the canned tomato paste gives this dish a unique flavor. So please try to use tomato paste to achieve the right taste. Enjoy this dish and let me know your comments. Cooking time: 45 minutes No. of servings: 4 to 5 Spice level: 2.5...

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Panner Bhurji Gravy ( Shredded Cottage Cheese in Rich Tomato Gravy )

Posted by on Jan 8, 2013 in Paneer Recipes | 3 comments

When I went to Pune some 4 years back, I tasted this amazing Paneer Bhurji in a restaurant. From then, I tried to make Paneer Bhurji with the same taste. Recently when I tried, I got almost the same taste. I made it for my niece and she too loved it. Canned tomato paste made this gravy even more richer. It is really simple to make and we can follow the same procedure for regular Paneer Butter Masala too :). Time of Preparation : 30 minutes No of Servings: 6 Spice level : 1 Ingredients: Paneer (grated) – 200 grams Onions – 1 cup (chopped) Ginger garlic paste – 1 1/2 tbsp (I have used homemade) Tomato Paste – 50 grams (I ve used 1 small can tomato paste to bring the taste like restaurant style) Green Bell Pepper...

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White Pumpkin Gravy / Ash Gourd Gravy for Rotis

Posted by on Dec 6, 2012 in Veggie Entrees & Sides | 2 comments

I am not a huge fan of Pumpkin. My cousin made this White Pumpkin Curry for Poori. From then I started loving pumpkin :). Believe me..those who don’t like pumpkin will fall in love with this White Pumpkin Curry. This Ash Gourd Gravy will be good with Chapati, Parathas and even Poori too. Time of Preparation : 25 minutes No of Servings : 3 to 4 Spice level : 4 out of 5 Ingredients: Cumin seeds – 1/2 tsp Curry leaves – a few Onions – 2 cups (thinly sliced) White Pumpkin – 2 cups (thinly sliced or cut into small cubes) Tomatoes – 1 1/2 cup (finely chopped) Oil – 1 tbsp Salt – to taste Masala to Grind: Garlic – 6 cloves Cinnamon stick – 1″ Cloves – 2 Coconut – 1/4 cup Coriander seeds – 1/2...

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Paneer Tikka Masala

Posted by on Jul 27, 2012 in Veggie Entrees & Sides, Paneer Recipes | 13 comments

Paneer Tikka Masala is one of the popular dishes you can find in most of the Indian restaurant menu. This is one of those dishes that I always prefer to order when I go out. This is a restaurant style recipe which will definitely satisfy all the paneer lovers. Part of this recipe is adapted from Chef Harpal Sokhi and I tweaked it a bit with my style of cooking. In this dish paneer is marinated in a yogurt mixture and then cooked in a spicy and creamy sauce. It is a big hit in my house and I am sure you will enjoy this dish. Make it for a party or a family get together and win everyone’s heart. Preparation and resting time: 1 hr and 20 mins Cooking time: 60 minutes No. of servings: 5 Spice level: 3.5...

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Baingan Masala – Stuffed Eggplant Curry

Posted by on Jun 30, 2012 in Veggie Entrees & Sides | 7 comments

Stuffed Eggplant Curry is a spicy, tangy and peanutty curry in which eggplants are slit and stuffed with a spicy masala and cooked in a spicy nutty curry. This is generally served with rice or roti. This is my favorite dish and it makes you lick your fingers till the last bit. Also try our Ennai Kathirikkai which is another exotic eggplant dish. Preparation time: 20 minutes Cooking time: 60 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients: Small or medium Indian eggplants (brinjal) – 6 Chopped onion – 2 cups (one big onion) Garlic – 5 cloves Roasted Peanut powder – 1/3 cup Cinnamon stick – 1″ piece Cloves – 2 Red chili powder – 2  tsp (adjust to your spice level) Coriander powder – 1 tsp Garam masala – 1/2 tsp Methi seeds...

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Paruppu Urundai Kuzhambu ( Version 2 ) / Lentil Balls in Tamarind Curry

Posted by on May 30, 2012 in Veggie Entrees & Sides, Kuzhambu/Sambar | 5 comments

Paruppu Urundai Kuzhambu is a famous dish in TamilNadu. There is already a Urundai Kuzhambu recipe in Spicy Tasty with Channa dal and in this version I have used Toor dal. Here is the recipe for the Urundai Kuzhambu… Ingredients: For  Lentil Balls: Toor dhal – 1 cup Onion – 1/4 cup (finely chopped) Garlic – 4 cloves (finely chopped) Curry leaves – a few Coriander 2 tbsp (finely chopped) Green chillies – 3 Fennel seeds – 2 tsp (crushed) Turmeric powder – 1/4 tsp Salt to taste Coconut – 1/4 cup (grated) For Gravy: Tamarind – lemon size Onion – 1 1/2 cup (finely chopped) Tomatoes – 1 cup (chopped) Sambar powder – 1 1/2 tbsp Turmeric powder – 1/4 tsp Cinnamon – 1″ stick Cloves – 2 Curry leaves – a few Salt – to taste Oil...

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Salan for Biryani – Curry Sauce

Posted by on May 26, 2012 in Veggie Entrees & Sides, Sauce | 7 comments

Salan is a Hyderabadi dish and generally served with Biryani or roti. Hyderabad is located in South India which is popular for its cuisine. Their food is spicy and rich in flavors. Today I am going to share the recipe for Salan in which tomato and onions are cooked in blend of spices along with peanuts and tamarind juice. This spicy and a little tangy gravy is a prefect combination for Biryani. You can also serve it with layered parottas or other rotis. Preparation time: 20 minutes Cooking time:30 minutes No. of servings: 7 to 8 Spice level: 4 out of 5 Ingredients: Small onions – 15 (or equivalent  amount of red onions) Medium size tomatoes – 2 Green chilies – 3 Garlic cloves – 6 Freshly grated or ground Ginger – 1 tbsp Curry leaves – 10 to...

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Spicy Mushroom Curry

Posted by on May 21, 2012 in Veggie Entrees & Sides | 5 comments

As the name indicates this is a spicy dish which is a perfect combination with roti or pulao or ghee rice. I wanted to try a different version of mushroom curry. So I mixed up a couple of different recipes and tried this dish and it turned it out so good. My husband (GS) and I liked it so much. I used baby bella mushrooms which is my favorite. Try this dish and let me know how it turns out. Preparation time: 20 minutes Cooking time: 50 minutes No. of servings: 5 Spice level: 4 out of 5 Ingredients:  Mushroom – 250 gram (1/2 lb) One big onion chopped Tomatoes – 2 One Jalapeno (cut into big pieces) Ginger – 1 “ Garlic cloves – 3 Dried long red chilies – 8 Cashew nut – 2 tbsp (soaked in water)...

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Methi Malai Paneer

Posted by on Feb 3, 2012 in Veggie Entrees & Sides, Paneer Recipes, North Indian recipes | 11 comments

Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas. Preparation time: 40 minutes No. of servings: 5 to 6 Spice level: 3 out of 5 Ingredients: Chopped onions – 2 cups Puree from 2 big roma tomatoes Fresh methi leaves (Fresh fenugreek leaves) – 3 cups Fried paneer...

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Punjabi Chole – Chick Peas Curry

Posted by on Dec 29, 2011 in Veggie Entrees & Sides | 5 comments

No matter which part of India we are from, we all share a liking for 2 things. AR Rahman’s music and Punjabi dhaba food. Dhaba food like bhel puri, pani puri, channa kachori are like my most favorite food in the world. We had bought some frozen kachori from an Indian grocery store so I set out to make the perfect chole combination for it. And here is the Punjabi chole recipe I tried. Karthik (and I) loved it so much he even had it for dinner! The preparation for Punjabi Chole is different from the regular Channa Masala recipe but it tastes heavenly. Preparation Time: 60 minutes No of servings : 3-4 Spice Level : 3 out of 5 Ingredients: Kabuli Channa (Chick peas or Garbanzo beans) : 3 cups ( soak it overnight  or  soak it in...

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Thanksgiving Vegetarian Gravy

Posted by on Nov 21, 2011 in Veggie Entrees & Sides, Thanksgiving Recipes | 16 comments

This vegetarian gravy for thanksgiving is very easy to make and it goes well with the mashed potatoes. Usually they add nutritional yeast for the vegetarian gravy recipe. But I did not add that. Still it tasted good. Time of Preparation : 15 minutes Spice level : 3 No of Servings : 2 Ingredients: Oil – 3 tbsp Chopped Onion – 1/4 cup Garlic – 3 cloves (finely chopped) All purpose flour – 1/3 cup Soy sauce – 1 tbsp Salt – to taste Black pepper – 1/2 tsp (crushed) (according to spice level) Dried sage – 1/4 tsp Method of Preparation: Heat oil in a pan and add the onion and garlic and fry them  until translucent. Add the flour and soy sauce to form a smooth paste. Add some water, sage, salt, and pepper. Boil it till...

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