Category Archives: Gravy

Spicy Mushroom Gravy for Chapathi

Hot Mushroom Gravy for Chapati

Introduction

The spicy mushroom gravy recipe entails sliced and spiced mushrooms being stirred with coconut milk for the thick gravy of the dish.

Ground powder consisting of roasted ingredients including dry coconut, dry red chillies, coriander seeds, poppy seeds, fennel seeds and peppercorns is sprinkled to give the dish its spicy taste.

Tempering ingredients including cloves, mustard seeds, fennel seeds, cinnamon and bay leaf are sizzled in the pan for added spice.

Onion, tomato and ginger-garlic paste are sautéed for further flavoring.

Coconut milk is added to the dish and spooned on low flame to thicken the gravy.

The dish can now be brought to the table.

The dish can be savored with warm rotis / chapatis.

Ingredients

  • Mushroom :               8 ounces
  • Onion ( medium ) :               1 Nos.
  • Tomato :               1 Nos.
  • Ginger-garlic paste :               1 Tsp
  • Garam masala :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Coconut milk :               2-3 Tbsp
  • Curry leaves :               1 twig
  • Mint Leaves :               2 Tbsp
  • Coriander leaves :               handful
  • Salt   :               to taste

Grinding Ingredients

  • Red chilly ( dry ) :               3-4 Nos.
  • Coriander seeds :               5 Tbsp
  • Fennel seeds   :               ½ Tsp
  • Poppy seeds     :               ½ Tsp
  • Pepper corns     :               9-10 Nos.
  • Coconut ( dry ) :               1 Tsp

Tempering Ingredients

  • Fennel seeds     :               ¼ Tsp
  • Mustard seeds     :               ¼ Tsp
  • Cloves :               2-3 Nos.
  • Cinnamon :               1 inch piece
  • Bay leaf   :               1 Nos.
  • Oil     :               2-4 Tsp

Preparation

  • Mince the onion, tomato, mint leaves and coriander leaves. Rinse with running water, dry extra water and set aside the chopped ingredients.
  • Also wash the mushrooms with water and slice finely the cleaned mushrooms.

Ground Paste

  • The grinding ingredients which are dry red chilly, fennel seeds, coriander seeds, poppy seeds, peppercorns and dry coconut should be roasted in a pan on medium flame.
  • Stir the pan contents constantly for few minutes.
  • Then bring the pan off the gas.
  • Allow the pan contents to cool and grind the mixture in a blender for ground powder.
  • Keep aside the prepared powder.

Method

  • Take oil in a pan and heat the oil on the gas.
  • Season the tempering ingredients which are mustard seeds, fennel seeds, cloves, cinnamon and bay leaf in the hot oil in the pan.
  • Sizzle the pan contents for few minutes.
  • Then mix in the chopped onion in the pan.
  • Also drop the curry leaves and torn mint leaves in the pan.
  • Fry the pan contents for 1-2 minutes.
  • Now add the ginger-garlic paste in the pan and sauté the pan contents for some minutes till the paste is cooked.
  • Bring in the tomato pieces to the pan.
  • Mix the pan contents.
  • Cook the pan contents and let the tomatoes melt in the pan.
  • Then throw the mushroom slices in the pan.
  • Also sprinkle the prepared powder, garam masala and turmeric powder on the pan contents.
  • Spoon the pan contents for 2 minutes.
  • Splash ½ cup of water in the pan.
  • Adjust the salt seasoning of the pan contents.
  • Boil the pan contents.
  • Thereafter, splash the coconut milk in the pan.
  • Allow the pan contents to simmer on low flame.
  • Stir the pan contents every couple of minutes.
  • The gravy should become thick.
  • Then turn off the gas.
  • Keep the pan on the counter.
  • Pour the spicy mushroom gravy in a large bowl.
  • Top the gravy with torn coriander leaves.
  • Accompany with chapatis and put on the table.

Veg Spicy Gravy for Chapathi

Vegetables in Spicy Gravy for Chapati

Introduction

Vegetables are cooked with onion-tomato paste and ground paste containing coconut milk to prepare the Vegetables in Spicy Gravy dish.

The preparation can be accompanied with chapatis when serving on the table.

Ingredients

  • Potato :               1 Cup
  • Cauliflower florets :               1 Cup
  • Carrot :               ½ Cup
  • Beans :               ½ Cup
  • Oil :               1 Tbsp
  • Coriander leaves :               for garnish
  • Salt :               to taste

Onion-Tomato Paste

  • Onion ( big ) :               1 Nos.
  • Tomato :               6 Nos.
  • Garlic cloves :               4 Nos.
  • Ginger :               1 inch piece
  • Oil :               1 Tsp

Grinding Ingredients

  • Green chilly :               2-3 Nos.
  • Red chilly ( dry )                 :               2-3 Nos,
  • Coriander seeds                 :               3 Tbsp
  • Fennel seeds :               2 Tsp
  • Cloves :               4-5 Nos.
  • Coconut Milk :               1 Cup

Preparation

  • Knife the carrots, beans, cauliflower florets and coriander leaves into small pieces, clean in running water and set aside after the extra water is discarded.

Onion-Tomato Paste

  • Chop the onion, tomatoes, skinned ginger and garlic cloves into small pieces and set aside after washing with water and disposing the excess water.
  • Pour 1 tsp of oil in a pan on the gas and heat the oil in the pan.
  • Fry the minced onion in the heated oil and allow the onion to turn pink.
  • Then put the crushed ginger and pressed garlic cloves in the pan and sauté for couple of minutes.
  • Bring in the diced tomatoes to the pan and mix with the pan contents.
  • Cook the pan contents for some minutes and then turn off the gas.
  • Cool the pan contents off the gas.
  • Blend the mixture in a grinder for onion-tomato paste and keep aside.

Ground Paste

  • Slit and chop the green chillies, wash with water, dry extra water and keep aside.
  • Dry roast the fennel seeds, coriander seeds, cloves, dry red chillies in a pan on the gas on medium flame for couple of minutes and spoon the pan contents constantly.
  • Bring the pan off the gas to the counter and allow the pan contents to cool.
  • Transfer the roasted ingredients to a grinder.
  • Add the chopped green chillies and coconut milk to the grinder and blend the mixture in the grinder and make a paste.
  • Place aside the ground paste after it is prepared.

Method

  • Boil the potatoes in a pressure cooker after piercing holes in the potatoes.
  • Splatter adequate water in the cooker to boil the potatoes.
  • Cook for 2-3 whistles or until the potatoes are tender.
  • Then cool the potatoes.
  • Peel and cube the potatoes when they are cooled.
  • Then keep aside the potato cubes.
  • In a pan on the gas, boil ¼ cup of water and drop the carrot pieces and chopped beans in the pan.
  • Then add the diced cauliflower florets to the pan when the carrots and beans are partially cooked.
  • Steam the vegetables until they are tender.
  • Strain the pan contents and collect the water in the pan.
  • Also place aside the boiled vegetables.
  • Splash 1 tbsp of oil in a wok and let the oil become hot.
  • Decant the onion-tomato paste in the wok.
  • Splatter the collected water from the vegetables in the wok.
  • Bring the wok contents to boiling point and cook the wok contents for 8-10 minutes.
  • Empty the ground paste in the wok.
  • Season the wok contents with salt.
  • Steam the wok contents for 5-7 minutes.
  • Stir the wok contents at intervals.
  • Drop the boiled vegetables including the potatoes, carrots, beans and cauliflower florets in the wok.
  • Pour small quantity of water in the wok.
  • Then simmer the wok contents on low flame after boiling them for some minutes on high flame.
  • Allow the gravy to become thick and have the required consistency.
  • Mix the wok contents at regular intervals.
  • Then switch the gas flame to off mode.
  • Bring the wok to the counter.
  • Pour the wok contents in a large serving bowl.
  • Garnish the bowl with chopped coriander leaves.
  • Serve hot with warm chapatis.

Spicy Egg Gravy for Chapati

Spiced Egg Gravy for Chapati

Introduction

For the Spicy Egg Gravy dish, the eggs should be boiled and peeled.

A paste prepared with coconut, ginger, garlic, green chillies, raw onion and coriander leaves is spooned with browned onion and powdered spices in a pan on the gas.

Tomato puree is also stirred in the pan.

Water is required for the gravy in the pan.

The mixture is boiled for thick gravy preparation.

The eggs are added and mixed with the pan contents.

The dish can now be enjoyed with chapatis for an appetizing meal.

Ingredients

  • Eggs :               3 Nos.
  • Onion :               1 Nos.
  • Tomato Puree :               1 Cup
  • Coriander powder :               2 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               ¾ Tsp
  • Cumin powder :               ½ Tsp
  • Oil :               3 Tbsp
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Onion :               1 Nos.
  • Garlic cloves :               8 Nos.
  • Ginger :               1 Tbsp
  • Green chilly :               2 Nos.
  • Grated coconut :               ½ Cup
  • Coriander leaves :               2 Tbsp

Preparation

  • Boil the eggs with sufficient water in a pan on the gas. Cool the boiled eggs. Thereafter, remove the skin of the boiled eggs and keep aside the boiled eggs until the gravy is prepared.
  • Chop finely the onion, rinse with water, dry excess water and set aside the onion.
  • For tomato puree, tomatoes should be boiled in 1 cup of water in a pan on the gas. Then cool the boiled tomatoes off the gas. Grind the boiled tomatoes in a grinder for tomato puree.

Ground Paste

  • Peel the ginger and garlic cloves.
  • Knife the onion, green chilly, coriander leaves, skinned ginger and garlic.
  • Mix the grinding ingredients which are grated coconut, diced onion, crushed garlic, pressed ginger, green chilly pieces and chopped coriander leaves.
  • Blend the mixture in a grinder with some water and make a fine paste.
  • Keep aside the fine paste.

Method

  • Take a pan on the gas and splash oil in the pan.
  • Mix in the diced onion in the heated oil in the pan.
  • Sauté the pan contents and let the onion be light browned.
  • Sprinkle the spice powders including the cumin powder, coriander powder and red chilly powder on the pan contents.
  • Stir the pan contents for few minutes and let the spices be absorbed by the pan contents.
  • Now pour the fine paste in the pan.
  • Also spoon the tomato puree in the pan.
  • Cook the pan contents for some minutes.
  • Stir the pan contents at intervals.
  • The oil should separate in the pan.
  • Now splatter water in the pan.
  • Also add salt to the pan for the seasoning.
  • The pan contents should be allowed to boil on the gas.
  • The gravy should thicken or the gravy should have the desired consistency.
  • Then throw the garam masala in the pan.
  • Bring the pan contents to boiling point.
  • Knife the peeled boiled eggs in two halves and drop in the pan.
  • Mix the pan contents for 1-2 minutes and let the spices coat the egg halves.
  • Then the pan can be got off the gas and kept on the counter.
  • The gas flame can be switched off.
  • Pour the gravy in a wide serving bowl.
  • Garnish the bowl with the coriander leaves.
  • The spicy egg gravy is now ready to be served on the table with hot chapatis.

Spicy Chicken Gravy for Chapati

Hot and Spicy Chicken Gravy with Chapati

Introduction

Spicy chicken gravy is prepared in onion-tomato paste with spice powders.

Seasoning spices are tempered in hot oil for added taste.

The chicken is marinated with an array of ingredients including curd.

The marinated chicken is then mixed with the ground paste and cooked until tender.

The hot and spicy chicken gravy can now be dished out with chapatis.

Yummy!

Ingredients

  • Cloves                                 :               4-5 Nos.
  • Cinnamon                 :               1 inch piece
  • Green cardamoms                 :               2-3 Nos.
  • Bay leaves                 :               2-3 Nos.
  • Curry leaves                 :               7-8 Nos.
  • Oil                 :               3-4 Tbsp
  • Salt :               to taste

Grinding Ingredients

  • Onion                 :               3-4 Nos.
  • Tomato                 :               3-4 Nos.
  • Green chillies                 :               3-4 Nos.
  • Ginger-garlic paste                 :               1 Tbsp
  • Red chilly paste / Thecha :               1 Tbsp
  • Red chilly powder                 :               1 Tsp
  • Garam masala                 :               ½ Tsp
  • Turmeric powder                 :               1 Tsp

Marination Ingredients

  • Chicken                 :               500 g
  • Curd                 :               250 g
  • Ginger-garlic paste                 :               1 Tbsp
  • Red chilly powder                 :               2 Tsp
  • Garam masala                 :               1 Tsp
  • Turmeric powder                 :               1 Tsp
  • Lemon                                                 :               1 Nos.

Preparation

  • Marinate the chicken with the marination ingredients including the curd, red chilly powder, turmeric powder, garam masala, ginger-garlic paste and the juice of the lemon in a large bowl.
  • Lid the bowl and set the bowl aside for 2 hours on the counter.

Ground Paste

  • Slice finely the onions.
  • Mince the tomatoes and green chillies.
  • Rinse the vegetables with water and place aside after draining the excess water.
  • Splash oil in a pan and heat the oil on the gas.
  • Sauté the chopped onion in the pan.
  • Also add salt to the pan and mix with the pan contents.
  • Let the onion become transparent.
  • Drop the green chilly pieces in the pan and fry in the pan.
  • Put the ginger-garlic paste in the pan and stir the pan contents for few minutes and allow the paste to be cooked in the pan.
  • Bring in the diced tomatoes to the pan and toss with the pan contents.
  • Spray the spice powders including the red chilly powder, garam masala and turmeric powder in the pan.
  • Toss the pan contents for some minutes.
  • Empty the red chilly paste / thecha in the pan and spoon with the pan contents.
  • Cook the pan contents on medium high flame for 3-4 minutes.
  • The tomatoes should soften and infuse with the spices.
  • Then bring the pan off the gas.
  • Cool the pan off the gas.
  • Then grind the mixture in a blender with some water to prepare a ground paste.
  • Set aside the ground paste when it is ready.

Method

  • Pour 1-2 tbsp of oil in a wok and let the oil be heated on the gas.
  • Throw the cloves, green cardamoms, cinnamon stick, bay leaves and curry leaves in the wok.
  • Fry the wok contents and let the wok contents sizzle.
  • Now decant the ground paste in the wok.
  • Cook the wok on medium flame for couple of minutes.
  • Stir the wok contents regularly at intervals.
  • The oil should separate in the wok.
  • Transfer the bowl contents with the marination ingredients to the wok.
  • Cover the wok with the lid and simmer the wok contents on low flame for 15-20 minutes.
  • Spoon the wok contents every 3-4 minutes and evenly cook the chicken.
  • Check to see if the chicken is cooked.
  • Add water to the wok if required and steam the wok contents on high flame.
  • When the gravy has thick consistency and the chicken is uniformly tender and coated with the spices then the wok can be got off the gas.
  • Take a large bowl and spoon the wok contents in the bowl.
  • The prepared spicy chicken gravy is now ready to be served on the table.
  • Devour hot with warm chapatis and enjoy!

 

Soya Gravy for Chapati

Soya in Milky Gravy for Chapati

Introduction

Soaked and fried soya chunks are stirred in spices and then simmered in milk for the Soya in Milky Gravy side dish.

Boiled onion and tomato are ground for paste separately.

The onion paste in sautéed in melted butter in a pan.

Ginger-garlic paste is put for additional taste.

Then the tomato puree is spooned in the pan.

Red chilly powder, turmeric powder and garam masala are thrown in the pan to spice up the dish.

The soya chunks after being soaked in water and fried in oil are then mixed in the pan.

Water is also added to the pan.

The pan contents are then boiled and got off the gas flame.

Milk is emptied in the pan.

The pan contents are then cooked on low heat for thick gravy.

The Soya in Milk Gravy can now be served.

Ingredients

  • Soya chunks :               2 Cup
  • Onion ( big ) :               1 Nos.
  • Tomato :               2 Nos.
  • Ginger-garlic paste :               ½ Tsp
  • Fenugreek powder :               1 Tbsp
  • Red chilly powder :               ½ Tsp
  • Garam masala :               ½ Tsp
  • Turmeric powder :               1 pinch
  • Milk :               2 Tbsp
  • Butter :               1 Tsp
  • Oil :               1 Tsp

Preparation

  • Mince the onion.
  • Piece the tomatoes.
  • Wash the diced vegetables with water, drain extra water and keep aside.

Method

  • Take a pan on the gas.
  • Splash 1 cup of water in the pan.
  • Drop the tomato pieces in the pan.
  • Boil the pan contents for couple of minutes.
  • Drain excess water.
  • Cool the pan contents.
  • Grind the boiled tomato in a blender for tomato puree.
  • Keep aside the tomato puree.
  • Boil and grind the onion in the same manner and set aside the onion paste.
  • Take another pan and boil water in the pan for some minutes.
  • Thereafter, get the pan off the gas.
  • Immerse the soya chunks in the boiled water in the pan.
  • Cover the pan and keep for 30 minutes.
  • Thereafter, clean the soya chunks few times.
  • Strain the bowl contents.
  • Collect the soaked soya chunks and keep aside.
  • Put the oil in a pan and heat on the gas.
  • Throw the soaked soya chunks in the pan.
  • Fry for few minutes and stir every couple of minutes.
  • Transfer the pan contents to a bowl and allow it to stand.
  • Melt butter in another pan on the gas.
  • Decant the onion paste in the pan and sauté for 8-10 minutes and let the paste change to a darker color.
  • Then sizzle the ginger-garlic paste in the pan for 4-5 minutes.
  • Empty the tomato puree in the pan.
  • Mix the pan contents and allow the pan contents to cook for some minutes on low medium flame.
  • Spoon the pan contents at intervals.
  • Sprinkle the red chilly powder, turmeric powder and garam masla on the pan contents.
  • Stir the pan contents.
  • Steam the pan contents and allow the spices to release their aromas.
  • The oil should separate in the pan.
  • Bring in the soaked soya chunks to the pan.
  • Add water in required quantities for the gravy.
  • Put the fenugreek powder in the pan.
  • Bring the pan contents to boiling point.
  • Turn off the gas.
  • Remove the pan from the gas.
  • Pour the milk in the pan.
  • Now simmer the pan on low flame on the gas.
  • Mix the pan contents every couple of minutes.
  • Cook the pan contents until the gravy reaches the desired consistency.
  • Then get the pan off the gas.
  • Serve the prepared soya gravy in a large bowl.
  • Accompany with warm roti / chapati.

 

Simple Gravy for Chapati

Simple Basic Gravy for Chapati

Introduction

Simple gravy can be prepared and stored in the refrigerator.

The base for Indian dishes is usually the same so the gravy can be made in advance and in large quantities and then cooked with different vegetables at meal times for varied tastes.

Boiled / steamed / fried / sautéed vegetables can be stirred with the gravy when required.

In this recipe, the curd is added after getting the pan off the gas.

If storing the gravy then prepare the gravy without adding the curd and the keep in the refrigerator.

When needed, boiled vegetables can be cooked in the gravy for some minutes with some water.

The curd can be mixed after getting the pan off the gas.

The gravy can be had with chapatis after it is cooked with vegetables.

Ingredients

Onion ( large )                   :               1 Nos.

Ginger-garlic paste          :               ½ Tsp

Green chillies                     :               2-3 Nos.

Cashew Nuts                     :               1 Tbsp

Coriander powder           :               ½ Tsp

Red chilly powder            :               ½ Tsp

Garam masala                   :               ½ Tsp

Curd                                      :               3-4 Tbsp

Cooking oil                          :               2 Tsp

Sugar                                     :               to taste

Salt                                         :               to taste

Grinding Ingredients

Onion ( medium )            :               1 Nos.

Tomato ( medium )         :               2 Nos.

Garlic pods                          :               7-8 Nos.

Grated coconut                                :               2 Tsp

Cashew Nuts                     :               1 Tbsp

Oil                                           :               1 Tsp

Preparation

  • Chop the large onion.
  • Slit the green chillies.
  • Wash the chopped ingredients with running water and keep aside after the excess water has been drained.
  • Crush the cashew nuts and set aside.

Ground Paste

  • Peel the skin of the garlic pods.
  • Knife the onion, tomatoes and peeled garlic pods.
  • Clean the ingredients with water, dry extra water and place aside.
  • Pour 1 tsp of oil in a pan on the gas and heat the oil.
  • Add the chopped onion to the pan and fry the onion and let the onion become transparent.
  • Then sauté the pressed garlic pods in the pan for few minutes.
  • Toss in the tomato pieces in the pan and mix with the pan contents for some minutes.
  • The tomatoes should melt and become mushy.
  • Then put the pan on the counter and off the gas.
  • The gas flame can be switched to off mode.
  • Allow the pan contents to cool on the counter.
  • Then combine the pan contents, grated coconut and cashew nuts in a grinder.
  • Blend the ingredients in a grinder and make puree from the mixture.
  • The prepared puree can be set aside until needed in the pan when cooking.

Method

  • Splash 2 tsp of oil in a pan.
  • Heat the pan on the gas and let the oil be heated.
  • Cook the ginger-garlic paste in the pan for couple of minutes.
  • Also drop the slit green chillies in the pan.
  • Mix in the crushed cashew nuts with the pan contents.
  • Also fry the diced onion in the pan.
  • Spray the spice flavors including the red chilly powder, coriander powder and garam masala on the pan contents.
  • Add salt and sugar to the pan contents to adjust the seasoning of the pan contents.
  • Also decant the prepared puree in the pan.
  • Stir the pan contents for some minutes.
  • The sugar should dissolve in the pan.
  • The pan contents should be uniformly spiced and seasoned.
  • Add any boiled / cooked vegetable / vegetables to the pan.
  • Bring the pan contents to a boil.
  • Splatter small quantity of water in the pan if required.
  • Steam the pan contents for 4-5 minutes.
  • Spoon the pan contents continually.
  • Now get the pan off the gas.
  • Pour the curd in the pan and stir with the pan contents for some minutes.
  • Then transfer the gravy to a serving dish.
  • Serve the gravy right off the gas and with chapatis.

Mochai Gravy with Chapati

Delicious Mochai Gravy with Chapati

Introduction

Mochai are also known as Field Beans.

They are high in protein content.

They can be prepared in either tamarind or coconut gravy.

The gravy is sweet, savory and easy to prepare.

Mochai in Tamarind Gravy

Ingredients

  • Mochai / Field Beans :               1 Cup
  • Tomato :               4 Nos.
  • Onion :               4 Nos.
  • Red chilly powder :               2 Tsp
  • Coriander powder :               2 Tsp
  • Turmeric powder :               ½ Tsp
  • Tamarind :               1 small ball
  • Oil :               as required
  • Salt :               to taste

Seasoning Ingredients

  • Mustard seeds :               1 Tsp
  • Ural dal :               1 Tsp
  • Curry leaves :               1-2 twigs

Preparation

  • Knife the onion and tomato.
  • Soak the tamarind ball in warm water for 10-15 minutes. Then extract the tamarind juice after straining the liquid. Set aside.

Method

  • Take a pressure cooker and cook the field beans with adequate water for 2-3 whistles or until tender. Thereafter, reserve the cooked field beans in the cooker. Drain the excess water.
  • Take a pan and heat 1 tbsp of oil in the pan.
  • Temper the seasoning ingredients including the urad dal, mustard seeds and curry leaves.
  • Then add the diced onion to the pan.
  • Fry the onion until they become darker in color.
  • Then put the tomato pieces in the pan.
  • Sprinkle turmeric powder on the pan contents.
  • Season the pan contents with salt.
  • Mix the pan contents for 2 minutes.
  • Thereafter, throw the red chilly powder and coriander powder on the pan contents.
  • Also pour the tamarind juice in the pan.
  • Transfer the field beans from the cooker to the pan.
  • Bring the boil contents to a boil.
  • Then put the pan on low heat and cook the pan contents for 10-15 minutes.
  • Spoon the pan contents at intervals.
  • Top with torn coriander leaves.
  • Serve hot in a bowl with chapati.

Mochai in Coconut Gravy

Ingredients

  • Mochai / Field Beans :               ¾ Cup
  • Tomato :               2 Nos.
  • Onion :               2 Nos.
  • Ginger :               1 inch piece
  • Garlic pods :               5 Nos.
  • Cumin seeds :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               1 Tsp
  • Turmeric powder :               ¼ Tsp
  • Grated coconut :               3 Tbsp
  • Oil :               1 Tbsp
  • Curry leaves :               8-10 Nos.
  • Salt :               to taste

Preparation

  • Skin and mince the ginger and garlic pods.
  • Chop the onion, tomato and field beans.
  • Grind the grated coconut in a grinder with little water for coconut paste. Set aside.

Method

  • In a pressure cooker, cook the chopped field beans with sufficient water. Wait for 3 whistles and then get the cooker off the gas. Set aside the cooked field beans.
  • Heat 2 teaspoon of oil in a pan.
  • Sauté the diced onion and pressed ginger and garlic in the pan.
  • The onion should be golden brown.
  • Then bring in the chopped tomatoes in the pan.
  • Cook the pan contents for some minutes and let the tomatoes be smashed in the pan.
  • Get the pan off the gas.
  • Allow the pan contents to cool.
  • Then blend in a grinder for a paste.
  • Take the same pan and empty the oil in the pan.
  • Crackle the cumin seeds in hot oil in the pan.
  • Also add the curry leaves to the pan.
  • Pour the prepared paste in the pan.
  • Fry for few minutes and let the oil separate in the pan.
  • Then sprinkle the red chilly powder, turmeric powder and garam masala on the pan contents.
  • Add salt to the pan contents.
  • Mix the pan contents for 2 minutes.
  • Bring in the boiled field beans from the cooker to the pan.
  • Put the coconut paste in the pan.
  • Splash water as required in the pan.
  • Cook the pan contents for 5-10 minutes.
  • Switch off the gas.
  • Serve garnished with chopped coriander leaves in a bowl accompanied with chapati.

Mixed Vegetable Gravy for Chapati

Mixed Vegetable in Creamy Gravy with Chapati

Introduction

Mixed vegetables can be served in creamy gravy.

Low fat cream can be used for health benefits.

Mixed vegetables can include green peas, mushrooms, carrots, capsicum etc

When frying capsicum, they should be fried for fewer minutes than the other vegetables to avoid them becoming mushy and hence they can be added at a later stage in the wok.

The chopped vegetables are sautéed in hot oil in a wok and kept aside.

Then the seasoning ingredients are tempered in heated oil in the wok.

Thereafter, onion, ginger-garlic paste, tomatoes and spice powders are added in the wok.

Water is also poured in the wok for gravy preparation.

In the final stage, low flat cream and sautéed vegetables are added and boiled with the wok contents.

Ingredients

  • Mixed Vegetables :               2 Cup
  • Onion :               ¾ Cup
  • Tomato :               ⅓ Cup
  • Green chilly :               1-2 Nos.
  • Ginger-garlic paste :               1 Tsp
  • Garam masala :               5 Tsp
  • Red chilly powder :               ¾ Tsp
  • Fenugreek powder :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Cream ( low fat ) :               ¾ Cup
  • Oil :               as required
  • Coriander leaves :               for garnish
  • Salt :               to taste

Seasoning Ingredients

  • Cumin seeds :               ½ Tsp
  • Peppercorns :               4-5 Nos.
  • Cloves :               3-4 Nos.
  • Bay leaf                 :               1 Nos.
  • Cinnamon :               2 inch piece
  • Star anise :               1 Nos.

Preparation

  • Mixed vegetables can include green peas, mushrooms, carrots and capsicum.
  • Knife and cube the capsicum, carrot and mushrooms.
  • Chop the onion, tomatoes, green chilly and coriander leaves.
  • Wash the chopped vegetables with running water and set aside.

Method

  • Take a wok and heat 1 tbsp of oil in the wok.
  • Add the green peas, minced mushrooms and cubed carrots in the hot oil in the wok.
  • Stir fry the wok contents on high heat for 3-4 minutes.
  • Spoon the wok contents constantly.
  • Thereafter, bring in the capsicum pieces in the wok.
  • Sauté the wok contents for 2 minutes while stirring constantly.
  • Then transfer the wok contents to a bowl using a slotted spoon.
  • Set aside the bowl contents.
  • In the same wok, pour additional oil and heat on the gas.
  • Drop the seasoning ingredients which are cloves, peppercorns, cumin seeds, cinnamon, bay leaf and star anise in the wok.
  • Mix the wok contents for 1-2 minutes.
  • Now put the diced onion in the wok and sauté the wok contents for some minutes and let the onion become transparent.
  • Empty the ginger-garlic paste in the wok and fry for 1-2 minutes in the wok.
  • Bring in the chopped tomatoes to the wok.
  • Throw the turmeric powder on the wok contents.
  • Season the wok contents with salt.
  • Mix the wok contents for some minutes and allow the tomatoes to melt in the pan.
  • Sprinkle garam masala, red chilly powder and fenugreek powder on the wok contents.
  • Toss the pan contents for 1-2 minutes and let the spices release their flavors in the wok.
  • Splash ¾ cup of water in the wok.
  • Boil the wok contents for some minutes.
  • Thereafter, add the low flat cream to the wok.
  • Also mix in the bowl contents in the wok.
  • Cook the wok contents on high flame for some minutes.
  • Stir the wok contents every few minutes.
  • Switch off the gas.
  • Get the wok off the gas.
  • Take a large dish and put the wok contents in the dish.
  • Garnish the prepared mixed vegetable gravy with fresh chopped coriander leaves.
  • Accompany with chapatis on the table.

Meal Maker Gravy for Chapathi

Meal Maker in Coconut Gravy with Chapati

Introduction

Meal maker are also known as Soya chunks.

Meal maker / soya chinks are filled with proteins and make for a healthy meal.

Soya chunks stirred in coconut-onion-tomato paste make the meal maker gravy dish more tasteful.

Spice powders and ginger-garlic paste are also added to the gravy to make it flavor-filled.

Tempering ingredients are also sautéed in the pan for further seasoning of the meal maker gravy.

The meal maker gravy can be served hot with chapatis.

Ingredients

  • Meal maker / Soya chunks :               ½ Cup
  • Onion ( big ) :               ½ Nos.
  • Ginger-garlic paste :               1 Tsp
  • Coriander powder :               1 Tsp
  • Red chilly powder :               1 Tsp
  • Garam masala :               ½ Tsp
  • Milk :               1 Tbsp
  • Water :               for boiling
  • Lemon juice :               as required
  • Salt :               to taste
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Onion ( medium ) :               1 Nos.
  • Tomato ( medium ) :               2 Nos.
  • Grated coconut :               2 Tbsp
  • Fennel seeds :               1 Tsp
  • Ground black pepper :               ½ Tsp
  • Oil :               as required

Tempering Ingredients

  • Cumin seeds :               ½ Tsp
  • Curry leaves :               1 twig
  • Oil :               1 Tbsp

Preparation

  • Chop the big onion finely.
  • Tear the coriander leaves.
  • Wash the chopped ingredients with water and set aside.

Ground Paste

  • Knife the onion and tomatoes and rinse with water.
  • Take a pan and pour 1 tbsp if oil in the pan.
  • Heat the oil in the pan.
  • Bring in the diced onion and tomatoes.
  • Stir and fry the pan contents for some minutes.
  • Then switch off the gas.
  • Cool the pan contents.
  • Mix the grated coconut, fennel seeds, ground black pepper and pan contents in a grinder.
  • Blend for a smooth paste with small quantity of water. Stand the prepared paste.

Method

  • Combine water and milk in a pan on the gas.
  • Boil the pan contents for some minutes.
  • Get the pan off the gas.
  • Add the meal maker to the pan contents.
  • Stand the pan contents for few minutes.
  • Then drain the excess water in the pan.
  • Wash the pan contents 2-3 times.
  • Strain the extra water and set aside.
  • Take a pressure cooker and heat 1 tbsp of oil in the cooker.
  • Temper the cumin seeds and curry leaves when the oil is hot in the cooker.
  • Sauté the onion and ginger-garlic paste in the cooker for couple of minutes until the onion become translucent.
  • Now pour the prepared paste in the cooker.
  • Throw the coriander powder, red chilly powder and garam masala on the cooker contents.
  • Season the cooker contents with salt.
  • Mix the pan contents for 2 minutes.
  • Bring in the boiled soya chunks to the cooker.
  • Pour ½ cup of water in the cooker.
  • Close the lid of the cooker.
  • Cook the cooker contents for 1 minute on high flame.
  • This process helps to blend the spices and soya chunks.
  • Thereafter, release the pressure in the cooker after getting the cooker off the gas.
  • Then transfer the cooker contents to a large serving dish.
  • Splash lemon juice in the dish and toss the pan contents.
  • Mix the chopped coriander leaves in the dish.
  • The meal maker gravy is now prepared.

NOTES

  • Milk and water are mixed and boiled and then the meal maker is cooked to eliminate the pungent soya smell.
  • A pan can also be used in place of the pressure cooker. However, cooking in the pressure cooker adds to the juicy taste of the meal maker gravy.

Ladies Finger Gravy for Chapati

Spicy Ladies Finger Gravy with Chapati

Introduction

Lady finger can be prepared in yogurt gravy.

Spices can be added for spicy gravy dish.

The quantity of spices can be increased or reduced according to the spice levels desired.

Nuts can be ground and added to the dish to lend the nutty flavor to the gravy.

For the dish preparation, the lady finger is first shallow fried and kept aside.

The gravy is then prepared with onion and tomato.

Ginger-garlic-chilly paste is also fried in the pan to make the dish more zesty.

The spice powders are then added.

Thereafter, yogurt is poured in the pan. Sour yogurt should not be used as the gravy will then be slightly sour.

Finally the sautéed bhindi is mixed with the pan contents and served.

Sugar can be added to the dish if required.

This dish can be accompanied with roti / chapati.

Ingredients

  • Lady finger :               250 g
  • Onion ( large ) :               1 Nos.
  • Tomato ( medium ) :               3 Nos.
  • Garlic cloves :               2 Nos.
  • Ginger :               ½ Tsp
  • Green chilly :               1 Nos.
  • Fennel seeds :               ¼ Tsp
  • Coriander powder :               1 Tsp
  • Cumin powder :               1 Tsp
  • Red chilly powder :               ½ Tsp
  • Garam masala :               ½ Tsp
  • Turmeric powder :               ¼ Tsp
  • Cashew nuts :               5-7 Nos.
  • Yogurt :               4 Tbsp
  • Oil :               3-4 Tbsp
  • Coriander leaves :               for garnish
  • Salt :               to taste

Preparation

  • Cut the head and tail of the lady finger and dispose off. The lady finger should be chopped into 1.5 inch pieces lengthwise. Set aside.
  • Chop the onion and coriander leaves. Wash with running water and place aside.
  • Peel the garlic cloves and ginger. Knife the green chilly, skinned ginger and garlic cloves. Combine the diced ingredients and blend in a grinder with some water for a coarse paste. Keep aside.
  • Puree the tomatoes in a grinder. Reserve the tomato puree till usage.
  • Powder the cashew nuts in the blender for ground powder. Stand aside the ground powder.

Method

  • Take a pan on the gas and heat 1.5 tbsp of oil in the pan on medium heat.
  • Bring in the chopped lady finger to the pan.
  • Add salt to the pan contents.
  • The lady finger should be shallow fried in the pan for couple of minutes.
  • Spoon the pan contents at intervals.
  • The lady finger should become darker in color and contract in size.
  • Then use a slotted spoon to transfer the fried lady finger from the pan to a plate.
  • Take the same pan and pour 2 tbsp of oil in the pan.
  • Heat the pan on the gas.
  • Throw in the fennel seeds in the hot oil in the pan.
  • Let the fennel seeds crackle.
  • Then add the minced onion to the pan.
  • Fry the pan contents for some minutes and let the onion change color to light brown.
  • Thereafter, put the prepared coarse paste in the pan.
  • Sauté the pan contents for 1-2 minutes.
  • Now pour the tomato puree in the pan.
  • Cook the pan contents and let the oil separate in the pan.
  • Sprinkle the spice powders which are garam masala, turmeric powder, red chilly powder, cumin powder and coriander powder on the pan contents.
  • Empty the ground powder in the pan.
  • Splash the yogurt in the pan.
  • Mix the pan contents for some minutes.
  • Thereafter, the shallow fried lady finger should be added to the pan.
  • Steam the pan contents on medium heat for 3-4 minutes.
  • Stir the pan contents every few minutes.
  • Get the pan off the gas.
  • Top with torn coriander leaves.
  • Serve hot in a bowl with chapati