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

Bhindi Masala Fry / Okra Masala Fry

Posted by on Nov 29, 2012 in Veggie Entrees & Sides | 3 comments

Bhindi fry generally needs lots of oil to get good taste. But this Okra masala fry needs very little oil for frying and it definitely gives a  very different and wonderful taste. My cousin saw this recipe in a TV show and she told me about this recipe. I tried this Okra fry and it was a super hit :). Time of preparation : 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Okra – 1 lb Oil – 2 tbsp Salt – to taste Mustard seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Onions – 1/4 cup (finely chopped) To Grind: Red chillies – 8 Coriander seeds – 1 tsp Cumin seeds – 1/2 tsp Coconut – 3 tbsp Split Dalia – 1 tbsp Method...

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Ennai Kathirikkai Kuzhambu – Spicy Brinjal Curry

Posted by on Nov 17, 2012 in Veggie Entrees & Sides, Kuzhambu/Sambar | 1 comment

Ennai Kathirikkai Kuzhambu or Kulambu is a delicious South Indian gravy prepared by frying brinjal or eggplant which is then cooked in a tangy and spicy gravy. You can serve it with rice, idly/dosa. Ingredients: Small or medium size brinjal or eggplants – 7 or 8 Small onions or shallots – 8 Tomato – 1 Garlic pods – 4 A few curry leaves Mustard seeds – 1tsp Urad dal – 1 tsp Cumin seeds – 1/2 tsp Fennel seeds – 1/2 tsp Methi seeds (Fenugreek) – 1/4 tsp Sesame seeds – 1 tsp Dried red chilies – 4 Turmeric powder – 1/4 tsp Sambar powder – 2 tbsp Tamarind juice – 1 and 1/2 cups (extracted from a small lime size of tamarind) Salt to taste Oil – 2 tbsp (preferably sesame oil) Masala to grind: Coriander seeds – 1 tsp...

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Malai Kofta / Veg Balls in Creamy Tomato Sauce

Posted by on Sep 29, 2012 in Paneer Recipes, North Indian recipes | 1 comment

Malai Kofta is an Indian vegetarian form of meatballs where veggies along with paneer (cottage cheese) is fried and cooked in creamy tomato sauce. This Malai Kofta will be very good with naan or any kind of rotis. Here is the step by step procedure for making koftas.. Time of Preparation : 1 hour No of Servings : 4 Spice level : 2 out of 5 Ingredients: For Koftas: Carrot Peas and Beans – 1 cup (boiled and strained completely) Potato – 1 cup (boiled and mashed) Paneer – 1 cup (grated) Green Chillies – 2 (finely chopped) Red chilli powder – 1/2 tsp Coriander powder – 1/2 tsp Garam masala – 1/2 tsp Salt – to taste Coriander – 2 tbsp (chopped) Cashews – 1 tbsp (chopped) Raisins – 2 tsp (chopped) Maida / Corn flour – 2...

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Chayote and Carrot Stir Fry – Chow Chow and Carrot Poriyal

Posted by on Sep 12, 2012 in Veggie Entrees & Sides | 4 comments

Chayote is know as Chow Chow or Bengaluru Kathirikkai in tamil language. This pear shaped vegetable is low in calories and rich in nutrition. We commonly use this vegetable in sambar and other curries. Today I have made a simple chayote and carrot stir fry which can be served with rice or roti. A simple low calorie dish for everyday meal with lots of nutrients. Ingredients: Chayote or chow chow – 1 (big) Medium size carrots – 3 Finely chopped shallots or onions – 1/2 cup A few curry leaves Oil – 1 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of turmeric powder Salt to taste Masala to grind: Oil – 1/2 tsp Channa dal – 1 tbsp Dried red chilies – 2 Fennel seeds – 1/4 tsp Method of Preparation: Heat 1/2...

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Plantain and Eggplant Curry (From Sri Lankan Kitchen)

Posted by on Aug 13, 2012 in Veggie Entrees & Sides, Multi Cuisine | 1 comment

Plantain and Eggplant is a wonderful combination for making curries which I learnt recently. I learnt this tasty curry from one of my friend called Shalini, from Sri Lanka. She is my neighbor and a good cook. This is a simple dish with lots of flavors. Coconut milk plays an important part and I would prefer homemade coconut milk for making this dish since it is fresh and lighter than the store bought ones. Check out my recipe for homemade coconut milk. If you are unable to make fresh coconut milk, try substituting canned coconut milk. Enjoy this dish and let me know your comments. Ingredients: Indian or Chinese eggplant or brinjal – 3 Plantain – 1 (medium size, about 5″) Chopped green chilies – 2 tbsp Sliced onions – 1/3 cup Curry leaves –  7 to 8 leaves...

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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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Chettinad Kosumalli

Posted by on Jul 15, 2012 in Veggie Entrees & Sides, Chutneys | 3 comments

Kosumalli or Kathirikkai Kosumalli  is served as a side with idly or dosa. This is a popular Chettinad dish. For those who are not aware of Chettinad, it is a region in the state of Tamilnadu, India. This place is popular for its cuisine, culture and architecture. Coming back to the dish…when I was in school my friend’s mom used to make this dish often and I love it that I don’t have a count on the number of dosas I eat. Dosa just melts in your mouth when it is soaked in the Kosumalli. Kosumalli is a watery dish with brinjal (Indian eggplant) being its main ingredient. It is easy to prepare and one of the interesting Chettinad dishes that you should try. Preparation time: 15 Cooking time: 40 minutes No. of servings: 6 Spice level: 2.5 out of...

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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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Cabbage Peas Stir Fry / Cabbage Peas Poriyal

Posted by on Jun 5, 2012 in Veggie Entrees & Sides, Onam and Vishu | 2 comments

The Cabbage Peas Poriyal is the one which is served in all the special occasions in Southern India. This is the easiest stir fry and adding peas to the cabbage gives extra taste to the dish. Time of Preparation : 20 minutes No of Servings : 3 to 4 Spice level : 2 Ingredients: Oil – 2 tsp Mustard Seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Split Urad dal – 1 tbsp Channa dal – 2 tsp Green Chillies – 4 (slitted lengthwise) Onions – 1/4 cup (finely chopped) Cabbage – 3 cups (thinly chopped) Peas – 1 cup (Ive used frozen peas) Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds. When it splits add the asafoetida, curry leaves, channa dal, urad dal and...

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Sorakaya Poriyal / Bottle Gourd Stir Fry

Posted by on Jun 2, 2012 in Veggie Entrees & Sides | 0 comments

I generally make kootu with Bottle gourd. Today I enjoyed my meal with Vathakuzhambu, Paruppu Thuvayal and Sorakaya Poriyal. This stir fry is a very simple dish and it is tasty too. Generally it goes well with any spicy curry. Time of Preparation : 30 minutes Spice level : 3 No of Servings : 3 Ingredients: Bottle (small size) – 1 (chopped into small cubes) Onion – 1/4 cup (finely chopped) Green Chillies – 4 (slitted lengthwise) Channa dal – 4 tbsp Salt – to taste Mustard seeds – 1/4 tsp Oil – 1 tbsp Asafoetida – a pinch Urad dal split – 1 tsp Turmeric powder – 1/4 tsp Coconut (grated) – 2 tbsp Method of Preparation: Soak the channa dal for 1 hour. Heat oil in a pan and add mustard seeds followed by urad dal, asafoetida,...

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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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Parangikkai Karamani Kootu – Butternut Squash and Lentil Curry

Posted by on May 15, 2012 in Veggie Entrees & Sides, Kootu/lentil Stew | 1 comment

Butternut Squash is a type of winter squash which is pear shaped, has a yellow skin and an orange flesh inside. It has a sweet and nutty taste. It contains many important nutrients such as vitamin A and C, potassium, fibre, iron and magnesium. Since it has a sweeter taste, generally many of us don’t use this vegetable often in Indian recipes. But when it is not ripe it is not that sweet and can be used in making Sambar (Lentil Soup) and Kootu (South Indian Curry) or other dishes. It has a thick skin and it is generally peeled, stalks and seeds are removed before cooking. Their seeds are edible and contains oil and protein. You can serve them toasted as a healthy snack.  Coming to Azuki beans (karamani or red chori), it is a good source of...

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Soy Chunks Fry

Posted by on Feb 25, 2012 in Veggie Entrees & Sides | 9 comments

My husband is a huge fan of Soy chunks. I had never tried any recipe with soy chunks until recently since I do not like them :). I tried this Soy Chunks fry for the first time and my husband liked it a lot. Time of Preparation : 30 minutes No of Servings : 2 Spice level : 4 Ingredients: Soy Chunks – 1 cup Onion – 1/2 cup (finely chopped) Tomatoes – 1/2 cup (chopped) Garlic – 2 tsp (grated) Ginger – 2 tsp (grated) Fennel seeds – 1 tsp Sambar powder – 1 tsp (according to spice level) Green chillies – 2 (finely chopped) Mutton masala powder – 1 tsp Garam masala – 1/2 tsp Salt – to taste Oil – 1 tbsp Method of Preparation: Put the Soy chunks in hot water for 20 minutes. Heat...

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Carrot Poriyal / Carrot fry

Posted by on Feb 6, 2012 in Veggie Entrees & Sides | 4 comments

Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this. Time of Preparation : 20 minutes Spice level : 3 No of servings : 2 Ingredients: Carrots – 3 (cut into very small cubes) Onions – 1/3 cup (finely chopped) Cumin seeds – 1 tsp Curry leaves – a few Asafoetida – a pinch Turmeric powder – 1/4 tsp Sambar powder – 2 tsp (according to spice level) Salt – to tatse Oil – 2 tsp Besan flour – 1 1/2 tsp Method of Preparation: Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves. Then add the onions and fry till they become translucent. Add the turmeric powder,...

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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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Tomato Dal – Lentil and Tomato Soup

Posted by on Jan 8, 2012 in Veggie Entrees & Sides, Kootu/lentil Stew | 4 comments

Tomato dal is a simple and tasty lentil dish popular in South India. It is a healthy, gluten free and protein rich dish and complements roti and rice. Also, Wish you all a Happy Thiruvathirai and Arudhra Darshan… You can check the recipe for Thiruvathirai Kali, which is the traditional dish for today. Ingredients: Toor dal – 1 cup Asafoetida – a pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – 1 tsp Cumin seeds – 1 tsp Curry leaves – 5 to 6 Dry red chilies – 2 Garlic cloves – 5 Chopped ginger – 1 tsp Green chilies – 4 Finely chopped onions – 1/2 cup Large tomatoes – 2 Method of preparation: Pressure cook dal with a tsp of oil, a pinch of asafoetida and salt until cooked and slightly mashed. Heat oil in...

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Karamani Poriyal – Yard Long Bean Stir Fry

Posted by on Dec 30, 2011 in Veggie Entrees & Sides | 3 comments

This is a simple stir fry and can be served with rice and also as a dry subzi with roti. Yard long beans are good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium and manganese. This is a tasty and nutritious vegetable but most of us seldom cooks it. I am going to be a regular user of this vegetable from now on. You can simply blanch this vegetable and add it to your curries or stir fry. Ingredients: Karamani or long beans – 1 lb (1/2 kg) Oil – 2 tsp Mustard seeds – 1 tsp Urad dal – 1 tsp Few curry leaves Shredded coconut – 3 tbsp Ginger – 1/2 inch piece Garlic cloves – 3 Fennel seeds – 1 tsp Dry red chilies...

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