Gobi Masala Recipe - IngredientsPreparation Time:10 mins|Cooking Time:30 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Cauliflower - 1 medium sized (cut into bite sized florets)Onion - 1 chopped finelyTomato puree - 3/4 cup(from 2 tomatoes)Ginger garlic paste- 1 tspGaram masala powder- 1/4 tspCoriander powder - 1/2 tspMilk +Cream- 1/4 cupKasoori Methi - 1/4 tspCoriander leaves - just to garnishSalt - to taste

To temper:Oil - 1 tspShahi Jeera - 1/2 tspCinnamon - 1/4 inch pieceCloves - 2Cardamom - 1Green chillies - 1 chopped finely

Method:Cook cauliflower with little salt until soft but not too mushy(may be parboiling is ok too),Drain water and set aside.Heat oil in a pan - add the items under 'to temper' allow it to crackle. Then add ginger garlic paste, onion and green chillies saute till golden brown.

Then add tomato puree along with red chilli powder, garam masala powder and coriander powders. Fry until the masalas raw smell leaves may be for 3-5mins. Then add 1/4 cup water, allow it to boil and cook for few mins...allow it to shrink to a thick gravy.Add required salt.

Then add cream+milk and mix well. Allow it to boil for few mins in low flame.Make sure you simmer after milk is added and keep stirring continuously to avoid curdling.

Once it comes as a gravy add kasoori methi then cooked cauliflower and mix well and allow it to boil until the gravy is well coated and blends with the cauliflower. Finally garnish with coriander leaves and switch it off.

Aloo Gobi Masala RecipePreparation Time:15 minutes|Cooking Time:20 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Potato - 2 medium sizedCauliflower florets - 1/2 cup tightly packedBig Onion - 3 tbsp finely choppedRed Chilli powder - 3/4 tspTurmeric powder - 2 pinchesCoriander powder - 1/2 tspGaram masala powder - 1/2 tspCurd - 2 tbsp(optional)Coriander leaves - 2 tsp finely chopped

To temper:Oil - 2 tspCinnamon - a small pieceCloves - 2Jeera

To grind to a pasteBig Onion - 1 roughly choppedTomatoes - 2Ginger - 1/4 inch pieceGarlic 3

Method:Grind the ingredients listed under 'to grind' to a fine paste,Set aside.Rinse potatoes, scrap the skin and chop them into bite sized pieces.Add the cauliflower florets in salt warm water along with a a pinch of turmeric powder,keep covered for 15mins then drain the water - this is get rid of the worms if any.

In a pan heat oil - add the items listed under 'to temper' allow it to crackle.Then add onion and fry till slightly browned.Then add onion tomato paste along with turmeric powder,red chilli powder,coriander powder and garam masala powders along with required salt.

Mix well, saute it for few mins until raw smell leaves.Now add the aloo and gobi along with 1 cup water.Keep covered and cook until the veggies turn soft.Meanwhile beat the curd well and keep it ready.

Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins in simmer till oil separates.Once oil starts to separate, add curd give a quick stir and let it mix well.Then add kasoori methi,coriander leaves and switch off.

My Notes: Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too. Adding curd is purely optional,you can even skip it as the orginal recipe didnt call for it. I added curd just to add thickness to the gravy and I love the tangy taste curd adds to the gravy.

Chana Masala Recipe - IngredientsPreparation Time:8 hrs|Cooking Time:30 mins|Serves:3Recipe Category:Sidedish|Recipe Cuisine:Indian

Channa - 1 cupOnion - 1/2 small chopped finelyTomato - 1/2 small chopped finelyGinger garlic paste - 2 tspRed chilli powder - 1 tspChanna Masala powder - 1 tspTurmeric powder - 1/4 tspSalt - as requiredCoriander leaves - 2 tbspLemon Juice - 1 tspOil - 1 tbsp

To saute and grind:Tomato - 2 big sizedOnion - 1 big sizedCloves - 1/4 inch pieceCinnamom - 1Fennel(Sombu) - 1 tspBoiled channa - 2 tbsp [No need to saute]

Method:Soak channa overnight and pressure cook until soft,with enough water just allowing channa to immerse. Keep aside.Heat a wide bottomed pan with 1/2 tsp of oil, Add the ingredients under 'to grind' except boiled channa and saute until tomatoes are slighty mushy and raw smell leaves.

Cool down , transfer to mixer add boiled chana and grind it to a thick paste and keep aside.Now in the pressure cooker add remaining oil, add ginger garlic paste and fry till raw smell leaves. Now add the onion and fry till transparent.Add the chopped tomatoes,onion and salt. Saute till raw smell leaves.

Add masala paste along with red chilli, turmeric and channa masala powders, mix well. Saute and mix well till the masala powders are nicely coated with tomato and onion.Add cooked chana water and let it boil for 3-5mins under sim.

Add cooked chana and mix well.When the gravy is thick enough or to ur desired consistency, switch off. Garnish with finely chopped coriander leaves, raw onion and lemon juice.

My Notes: While grinding onions and tomatoes we can even grind it raw but sauting and grinding it to a paste enhances the flavour. After chana is added you can even pressure cook for 1 whistle for the gravy to blend well with chana. Garnish with finely chopped raw onions only while serving to retain the crunchiness. Adjust water according to the thickness of the gravy. As channa is also added while grinding the gravy will be creamy and thick.

Paneer Butter Masala Recipe - IngredientsPreparation Time:20 mins|Cooking Time:25 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Paneer- 1 packet (200 gms)Butter - 1.5 tbspOil - 1 tspOnion - 1 chopped finelyGinger garlic paste- 1 tspTomato puree - from 2 medium sized tomatoes (comes to 1 cup)Cashewnuts - 5Milk - 1/2 cupCream - 2 tbspSalt - to taste

For mixing:Chilli powder - 1/2 tspCoriander powder - 1 tspGaram masala powder- 1/4 tspDried Kastoori methi leaves (crushed) - 1/4 tspTomato sauce - 1 heaped tspMilk - 1 cup

Method:1. Soak cashews in milk for 10mins and grind it to paste, set aside.Though this is optional it gives a richness and nice flavour to the gravy.2. Chop paneer into cubes. Take puree from 2 tomatoes and keep aside. Chop onions finely and make it ready. Now in a mixing bowl add chilli powder, coriander powder, garam masala powder, dried kasoori methi leaves, tomato sauce then add milk.

Mix the milk spices mixture well and keep aside.In a nonstick pan add a tsp of oil, fry the paneer cubes till slightly golden brown and drain in a tissue paper and keep aside.Now add butter in the same pan , allow it to melt then add ginger garlic paste saute for 2mins then add onions and fry till golden browned.Then add tomato puree and fry until raw smell completely leaves, this will take atleast 5mins.

Now add the mixed milk-spices mixture,cashew paste,1/2 cup water and then simmer for 5-7 minutes.The gravy would be thick and mixed well at this stage.Add remaining 1/2 cup milk little by little stirring continuously to prevent milk from curdling. Add required salt.

Simmer again for 3mins to see like the below consistency.Then add the fried paneer cubes and mix well. Allow the paneer to sit for 2mins then switch off. Garnish with cream and Serve hot with rotis or naan.

My Notes: To avoid milk from curdling - You can first heat and boil milk then add it - Dont add refrigerated milk directly.Simmer the heat once milk is added and keep stirring continuously.Also add the milk little by little stirring continuosly. You can substitute 1/2 cup milk with 1/2 cup of cream and skip the garnishing. Frying paneer is optional you can add it raw too as in the orginal recipe, but I always fry as we like it that way. The gravy cooked in milk gives it a slight sweet taste even without adding sugar as in restaurants. Tomato puree can also be added in the mixing part itself as in the orginal recipe but I find sauteing this way even more flavourful. I used fresh tomato puree, you can use store bought ones too.

Veg Kurma Recipe - IngredientsPreparation Time:20 mins|Cooking Time:25 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Vegetables - 1 and 1/4 cup(I used a combination of carrots, gobi, peas,potato and beans)Onion - 1 medium sizedTomato - 1 medium sizedGinger Garlic paste- 2 tspGaram masala powder- 1 tspRed Chilli powder - 2 tspCoriander powder - 1 tspLemon juice - 2 tsp (or) Thick Curd - 1 tbspCoriander leaves - 1/2 tbspSalt - to taste

To grind to a paste:Fresh grated coconut - 1/2 cupCashews - 4Poppy seeds - 1/2 tspFennel seeds - 1 tspSplit roasted gram - 2 tspGreen Chillies - 2Cloves - 2Cinnamon - 1/2 inch pieceCardamom - 1

To temper:Oil - 1 tbspMaze(Japthri) - 1Bayleaf - 1Curry leaves few

Method:1. First grind the ingredients listed under 'to grind' with little water to a fine paste, Set aside. Chop the vegetables and rinse it well.

Parboil the vegetables(just half cooked) along with little salt,set aside.Heat oil in a kadai - add the items under 'to temper' then add ginger garlic paste followed by onion saute well until slightly browned.

Then add chopped tomatoes fry until mushy and raw smell leaves. Then add red chilli powder, coriander powder,garam masala powder and fry for 2mins for the masala powders to blend well.

Then add the coconut paste, 3/4 to 1 cup water and allow it to boil for 5mins in low flame until raw smell leaves. Then add the veggies,required salt and simmer.

Simmer and allow it to boil till you get a thick kurma consistency.If you are adding curd add it at this stage. Add chopped coriander leaves,lemon juice and switch it off.

My Notes: The kurma thickens with time so switch it off accordingly. The combination of veggies is purely your choice.You can even add channa / butter beans / or even soya chunks. Instead of parboiling the veggies you can even add the veggies directly to the gravy and pressure cook it for a whistle and then simmer. But this way take care not to mush the veggies. You can slip tomatoes and add 3 tbsp of cream / milk to make the kurma white base and even more richer. Lemon juice or curd is a must to give a slight tanginess to the kurma.

Aloo Matar Masala RecipePreparation Time:15 minutes|Cooking Time:20 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Potato - 2 medium sizedGreen Peas- 1/3 cup tightly packedBig Onion - 3 tbsp finely choppedGinger Garlic Paste- 1 tsp finely choppedRed Chilli powder - 1 tspTurmeric powder - 2 pinchesGaram masala powder- 1/2 tspTomato Sauce - 1 tspFresh Cream- 1 tbsp(optional)Coriander leaves - just for garnishSalt - to taste

To temper:Oil - 2 tspJeera - 3/4 tsp

To grind to a paste:Big Onion - 1 roughly choppedTomatoes - 2 roughly chopped

Method:1. Wash potatoes, peel off the skin of potatoes and chop them into bite sized cubes,Set aside.Grind the ingredients listed under 'to grind' to a fine paste,Set aside.

In a pan heat oil - add the items listed under 'to temper' allow it to crackle,then add ginger garlic paste give a quick saute.Then add tomato puree nad saute for few mins till raw smell leaves.Add required salt.

Then add tumeric powder,garam masala powder and red chilli powders, give a quick mix, let it cook for 2-3mins until it becomes thick.Then add potato and peas

Mix well till the masala coats well with the veggies.Saute for 2-3mins.Then add 1 cup of water and pressure cook for 2-3 whistles in low flame.Once pressure releases open and let it boil.Adjust salt and spice level at this stage.

Then add tomato sauce, fresh cream and bring to a boil.Once it reaches gravy consistency and oil separates switch off and garnish with coriander leaves and sprinkle a pinch of garam masala powder.

My Notes: Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.You can do this in pan too. I added cream just for making the gravy creamy, you can even skip it. Adding tomato sauce gives a nice tanginess to the gravy. I used fresh green peas...you can use frozen or even try with dried variety.But soak dry peas overnight , then add it.

Kadai Mushroom Masala Recipe - IngredientsPreparation Time:10 mins|Cooking Time:25 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Cleaned Mushroom- 1 cup choppedCapsicum - 1 choppedOnion - 1 chopped finelyTomato puree - from 3 small sized tomatoesJeera - 1 tspRed chilli powder - 1/2 tspCoriander powder - 1/2 tspGaram masala powderGinger garlic paste- 1 tbspKasuri methi / Dried fenugreek leaves - 1/2 tspRed Chillies - 1Coriander leaves - 2 tsp chopped finelyOil - 3 tspSalt- to taste

Method:1. Clean mushroom as shown in the link, slice it and keep aside.Heat oil, add jeera allow it to crackle then add red chillies and fry for a minute.Add onions, ginger garlic paste and saute till onions turn slightly browned.

Next add the capsicum, saute well retaining its crunchiness.Then add the tomato puree and fry for 3-4 mins till raw smell leaves.Then add the chilli, turmeric, red chilli powder, coriander powder ,garam masala powder and required salt - mix well and fry for few mins.

Add little water if its very thick.Add the mushroom and mix gently until well combined.

Simmer for 3 mins and keep closed so that the mushroom gets cooked, becomes soft and nicely blended with the gravy. Once the mushroom gets soft,Simmer for 2 mins then add kasoori methi, coriander leaves and switch it off.

My Notes: ou can even grind redchillies with tomato and coriander seeds and then add as I did for kadai paneer, gives a fresh flavour. This is medium spicy with the measurement I have given. You can adjust according to your taste buds.

Dal Makhani Recipe - IngredientsPreparation Time:15 mins + soaking time|Cooking Time:30 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:North Indian

Whole urad dhal(whole black lentil) - 1/2 cupRajma (kidney beans) - 3 tbspOnions - 1/2 cup finely choppedTomato puree - 1/2 cupGinger garlic paste- 1 tspTurmeric powder- 1/4 tspRed chilli powder - 1 tspGaram masala powder- 1/4 tspMilk - 1/8 cupCream - 1/8 cupChopped coriander leaves - 1 tspSalt - to taste

To temper:Butter - 1 tbspOil - 1 tspJeera - 1/2 tspCinnamon - 1/2 inch stickCloves -2Bayleaf -1Cardamom 1

Method:1. Rinse and Soak urad dal with rajma overnight or atleast for 8 hrs.Pressure cook it urad dal+rajma along with cardamom,cloves and cinnamon(1 each) and water till immersing level for 6-7 whistles or till dals become mushy. Once pressure releases, open and mash it with a laddle,Keep aside. Heat oil + butter in a pan, add the items under 'to temper'.I used the whole spices that I used while pressure cooking...yes hunted and used it :)

Then add ginger garlic paste,onion and fry till slightly browned.Then add tomato puree along with turmeric, chilli and garam masala powder and required salt. Fry till raw smell of tomatoes leave and the mixture shrinks.

Then add the mashed dals and give a quick stir. Add 1/2 cup water if its too thick and dry.Then add cream

Then add milk and give a quick stir and allow it to boil.You can see the color change after few mins.When the gravy is thick as per your required consistency add chopped coriander leaves and switch it off.

My Notes: While pressure cooking, add the whole spices with the lentils which gives a nice flavour to the curry and also reduces the raw smell while cooking. I used whole urad dal with skin, you can use splitted too. For a more richer version of the gravy, add more cream reducing milk.

http://www.sharmispassions.com/2014/05/side-dish-for-chapathi-gravy-recipes.html

Kollu Chutney RecipePreparation Time:5 mins|Cooking Time:10 mins|Serves:2Recipe Category:Chutney|Recipe Cuisine:Indian

Kollu(Horsegram) - 1/4 cupChana Dal -1 tbspJeera - 1 tspCoconut - 2 tbspTamarind - 1 tspDried Red Chillies - 2Salt - to taste

To temper:Oil - 1 tspMustard Seeds - 3/4 tspHing - a pinchUrad Dal - 1/2 tspCurry Leaves few

Method:1. Dry roast horsegram till slightly browned, it will start giving a nice aroma at that stage switch and transfer to a plate, set aside.In a pan - add chana dal,red chillies and coconut and roast for 3mins.

2. Then add horsegram and roast for 2mins.Finally add tamarind.Cool down the mixture and transfer to a mixer.

3. Add little water and grind it form a semi coarse paste.Temper the items listed under 'to temper' let it splutter then transfer the tadka to the chutney, add required salt and mix well.

My Notes: If you like ginger flavour, then add a small piece of ginger while grinding. You can even add garlic while roasting the ingredients then grind it. Add 1 big onion while sauteing to give a different flavour.

Chicken Biryani Recipe - IngredientsPreparation Time:20 mins|Cooking Time:20 mins|Serves:2Recipe Category:Main|Recipe Cuisine:South Indian

Basmati Rice - 1 cupChicken - 300 gmsOnion - 1 big chopped lengthwiseTomato 1 small sized chopped roughlyGinger-Garlic paste- 2 tspGaram Masala powder- 1.5 tspRed Chilli powder - 1/2 tspTurmeric powder - 1/2 tspCoriander powder - 2 tspCurd - 1 tbspThin Coconut milk-1/2 cupWater - 1 cupOil - 2 tbspGhee - 1 tbspSalt - to taste

To grind to a paste:Coriander leaves - 1/4 cupMint leaves - 1/4 cup loosely packedGreen Chillies - 1Tomato - 1 big sized

To temper:Cloves - 3Cardamom -1Cinnamon - 1/4 inch pieceBayleaf -1

Method:1. Soak basmati rice in water for atleast 20mins, set aside.Grind the ingredients under 'to grind' with little water to a fine paste. Set aside. Clean chicken and rinse it thrice , add turmeric powder and set aside.

Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.Then add onion and saute till its golden brown. Then add tomato, saute till raw smell leaves.

Then add coriander mint paste and saute for 2mins. Then add curd, chicken along with turmeric, red chilli,coriander,garam masala powders and required salt.

Saute till it forms a thick gravy and chicken changes color.Add 1 cups of water and pressure cook for 4 whistles.Once pressure releases, open and give a quick stir.

Drain water from rice and add it to the gravy, stir once. Then add coconut milk.

My Notes: If you like the lemon flavour, squeeze lemon juice once the biryani is done. I usually use 1:1.5 cups for rice:water ratio so have given the measures accordingly. But you can use the measurement according to the variety of basmati rice you use. I use India Gate Basmati rice. Measure water and coconut milk accordingly. This is less spicy so adjust spice level according to your taste.

NON VEG:

Fish Kuzhambu Recipe - IngredientsPreparation Time:10 mins|Cooking Time:25 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:South Indian

Fish - 8 pieces(I used Vanjaram fish variety)Tamarind - lemon sizedTurmeric powder - a generous pinchCoriander leaves - 1 tspSalt- to taste

To grind:Coconut - 1/4 cupFennel seeds - 1 tspChilli powder - 1 tspCoriander powder - 2 tsp

To saute & grind:Oil - 1 tspTomato - 1 chopped roughlyBig Onion - 1/2 chopped roughlySmall Onion - 6

To temper:Oil - 2 tbspVadagam(the one used for tempering) / Vendhayam - 1 tspMustard seeds - 1/2 tspSmall Onion - 10Garlic - 5 pearlsTomato - 1Curry leaves few

Method:1. In a tsp of oil saute onion tomato till it shrinks and raw smell leaves.Add all the ingredients listed under 'to grind' in a mixer along with onion tomato.Sprinkle little water and grind it to a fine paste. Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside. Heat remaining oil in the kadai add mustard seeds, allow it to splutter. Clean fish, wash it well and add turmeric powder and set aside.Then add curry leaves, onion, garlic saute for 3mins then add tomatoes saute until raw smell leaves

Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.Add tamarind paste and allow it to boil

When oil seperates add the cleaned fish pieces. Allow it to boil and the fish to cook well

The fish will cook faster so be careful not to break the pieces. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below. At this stage garnish with coriander leaves and switch off.My Notes: Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry. You can even marinate the fish with little salt, turmeric powder and lemon as suggested by a reader.

Masala Fish Fry Recipe - IngredientsPreparation Time:40 mins|Cooking Time:20 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:South Indian

For the marinade:Fish - 5 pieces (I used pomfret variety)Curd - 1 tbspTurmeric powder - 1/4 tspChilli powder - 1 tspCoriander powder - 1/2 tspSalt - to taste

To grind:Coriander Seeds - 1 tspFennel Seeds - 1/2 tspPepper Corns - 1/4 tspCinnamon - 1/8 inch pieceCloves - 1Small Onion - 4 to 5Garlic - 2 pearls medium sized

Method:1. Grind the ingredients listed under 'to grind'to a semi coarse paste without adding water(anyway onions will let out water by itself).Clean fish, rinse it well and set aside. In a mixing bowl add turmeric, chilli, coriander powders, curd and required salt along with fish.

Marinate for 30mins.Set aside. Heat dosa pan and add the fish pieces, drizzle oil and toast it till golden brown. You can deep fry the fish pieces too. Preferable to use non stick pan as the masalas stick to the pan.

My Notes: Use a non stick pan to toast the fish as there is masala it sticks to the pan. Else you can deep fry them too. This is a bit spicy so reduce chilli powder according to your spice level. If you dont prefer more masala flavour skip cinnamon and cloves alone. I have used vaaval(pomfret) fish variety. You can even use vanjaram fish.

Egg Gravy Recipe - IngredientsPreparation Time:5 mins|Cooking Time:25 mins|Serves:2Recipe Category:Sidedish|Recipe Cuisine:South Indian

Eggs - 2Garam Masala powder- 1/4 tspBig Onion- 1/2 chopped finelyTomato- 1Coriander leaves - 1 tbsp chopped finelySalt- as required

To roast and grind:Grated coconut- 3 tbspCoriander seeds- 1 tbspRed Chilli- 1Garlic- 2 clovesGinger- 1/2 inchPepper corns- 1 tspFennel seeds - 1/2 tspCumin seeds- 1/4 tsp

To temper:Cinnamon - a 1/4 inch pieceCloves - 2Curry leaves- few

Boil eggs until done. Cool it and then break the shells and remove it carefully. Then slit on all all sides using a knife.In medium flame in a pan, dry roast all the To be grinded ingredients for 2-3 mins till it turns brown.Then cool down and grind it to a fine paste with little water.

Heat oil and add the items under 'to temper' then add onion tomato and saute it, till it becomes mushy.Then add coconut paste and saute for 2mins until raw smell leaves.

Add 1/2 cup of water and allow it to boil.Then add garam masala and salt and cook for 5 to 10 mins in sim until oil sperates.Finally add the bolied eggs and cook for a min.Garnish with coriander leaves and switch off.

My Notes: Allow atleast 15mins resting time before serving so the gravy blends well with the eggs. You can also slit into halves and add it to gravy.

Mutton ChukkaRecipe-Ingredients Mutton - 200 gms SmallOnion - 1/4 cup loosely packed Garlic - 10 pearls sliced half Tomato - 1 Turmeric powder - 1/2 tsp Red Chilli powder - 1 tsp Coriander seeds powder - 1/2 tsp Thick Coconut milk- 2 tbsp(optional) Salt - to tasteTo Temper: Fennel Seeds- 1/2 tsp Cinnamon - 1/4 inch piece Cloves - 2 Bayleaf - a small piece Curry leaves - few Oil - 2 tsp

Method:1.In a pressure cooker add the mutton pieces with turmeric powder, 1/4 tsp chilli powder, salt and saute till it changes color. Then add water and pressure cook for 5 to 6 whistles(or until soft) in medium low flame.

2.Once mutton is cooked, keep it aside reserving little water.In a kadai - add the items under 'to temper' table then add onion, garlic and fry till it is slightly browned.3.Then add tomato and saute till it is mushy and raw smell leaves.Add red chilli powder, coriander powder and saute well. Then add cooked mutton pieces with little water that is reserved already and allow it to boil for the masala to blend well.4.Then add coconut milk and let it get cooked till it dry like chukka. If you prefer gravy kind then switch off at that stage itself.If you prefer you can garnish with a tsp of chopped coriander leaves.

My Notes:

Adding tomatoes is optional too but I would recommend adding it. The authentic chukka is even more dry and almost black in color, but we like it this way a bit juicy. You can cook for few more mins to get a more dry fry. Adding coconut milk was ammas idea and the flavour was too good and you will not miss the coconut as we add coconut milk. If it starts getting thicker, it will stick so add little more oil at this stage.

Mushroom Biryani Recipe - IngredientsPreparation Time:30 mins|Cooking Time:30 mins|Serves:2Recipe Category:Main|Recipe Cuisine:South Indian

Basmati Rice - 1 and 1/4 cupsCleaned Button mushrooms - 3/4 cup choppedOnion - 1 big chopped lengthwiseTomato puree - from 2 medium sized tomatoThick Curd - 2 tbspGinger Garlic paste - 2.5 tspGaram Masala powder - 1.5 tspRed Chilli powder - 1/4 tspOil - 1 tspGhee - 1/2 tbspWater - 2 cupsSalt - to taste

To grind to a paste:Coriander leaves - 4 tbspMint leaves - 3 tbspGreen Chillies - 1Fennel seeds - 1/2 tsp

To temper:Cloves -2Cardamom -1Cinnamon - 1/4 inch pieceBayleaf -1

Method:1. Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute

Then add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.Then add red chilli powder, garam masala powder, required salt and saute till the masalas is well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.

Once the masala is nicely blended with the mushrooms , add basmati rice - give a quick stir.My Notes: If you like the lemon flavour, squeeze lemon juice once the biryani is done. You can also use 1/2 cup of coconut milk which gives a nice flavour I usually use 1:1.5 cups of rice:water ratio but this time 2 cups for the rice to be sligtly moist.You can presoak basmati rice for 15-20mins and use 1.5 cups of water.But you can use the measurement according to the variety of basmati rice. I use India Gate Basmati rice.

Homemade Tomato Puree Recipe - IngredientsPreparation Time:10 mins|Cooking Time:15 mins|Makes:1 cupRecipe Category:Homemade|Recipe Cuisine:South Indian

Tomatoes - 4 to 5 medium sizedVinegar - 1/4 tspSugar - 1/4 tspSalt - 1/8 tsp (optional) - I didnt add

Measurement when you are making in bulk:Tomatoes - 1 kgVinegar - 1/2 cupSugar - 1/2 cupSalt - 1/2 tbsp

Method:1. Wash tomatoes and rinse off dirt if any.Then mark a plus at the bottom of each tomato(this is to ensure even cooking)

Boil water(just enough for the tomatoes to immerse).Now slowly add the tomatoes and cook in medium flame for 10mins or until the skin starts to split and peel off.

Now remove the tomatoes and put it in cold water so that its easy to handle. Then peel of the skin, discard the eyes of the tomatoes. Cut the tomatoes into half and discard the seeds(this step is purely optional)

Puree them in a mixer or blender to a smooth paste(Do not add water).Transfer this puree again to pan add sugar and salt(if you are adding).You can even stop with this step and store.

Add vinegar and allow it to boil in sim until a thick consistency is reached.Though boiling(after the puree is made) is optional it helps in shelf life of the tomato puree.Allow the puree to cool down completely then store it in airtight container.

My Notes: You can store(refrigerate) this for upto 2 weeks.Use clean spoon everytime. The other way is to pour the puree in icecube trays and freeze it. Removing seeds is purely optional, I usually discard them. Boil the puree to a thick consistency to increase the shelf life. Heating to a boil before storage and using clean storage containers helps to increase shelf life. You can either use country or bangalore tomatoes, any variety as per your preference.

Homemade Paneer Recipe - IngredientsPreparation Time:1 hr|Cooking Time:20 mins|Serves:2Recipe Category:Main|Recipe Cuisine:World

Milk - 1 litre (preferably full fat cream milk)Curd - 1/2 cup (or) Lemon Juice - 3 to 4 tbsp

Method:1. Boil milk for 5mins(Simmer it). Let it for a gentle boil then first add 1/4 cup of curd, keep stirring and then add the next 1/4 cup. Continue heating till it starts curdling, keep stirring until the whey completely seperates.At this stage, switch it off. If you are adding lemon, add it 1 tbsp by 1 tbsp.

Place a cheesecloth(make sure it is long enough to get tied up) over a container and strain the paneer. If you use lemon juice to curdle just wash it twice atleast, in cold water to get rid of the lemon flavour.Bring the edges of the cloth to the center, tie and hang it to a handle or sink tap. Allow the water to drip by itself, do not disturb the setup for an hour till all the whey completely drips.

Flatten it and place it on a dosa tawa. Then keep the chapathi maker over it and any other heavy weight over the chapathi maker(I kept my hand mortar and pestle). Allow it to get set for atleast 2 to 3 hours. It will look cruumbled at this stage but dont worry it will get set well. Then carefully remove the cloth from the paneer and place it in the fridge for 1 hour atleast(this step is optional but helps in getting clean neat pieces while cutting). I let it sit in the fridge overnight as anyways I cannot night shoot it...yes I made it it the previous night making the paneer ready for next days clicks :)Then, remove it from the fridge , and cut into desired cubes.

Do not freeze it. Just refrigeration is enough.Cut into cubes of your preferred size and store in a airtight container / a ziplock cover.

I prefer to cut them a bit small so that while added to gravies, it absorbs well.Soaking the paneer 10mins before adding it to gravies also makes it to absorb the gravy well. You can store in fridge for upto 3 to 4 days....After that it starts to harden.

My Notes: Use the leftover whey for making rotis or rasgullas or save it for making paneer next time. Setting time is very important in getting the perfect paneer cubes.Also keeping in fridge before cutting into cubes gives neat pieces. You can even use 1/4 cup curd to curdle but I used 1/2 cup to curdle quickly and to get little more volume of paneer. I used cows milk so had to simmer for a while before I added curd as cows milk is little watery. People here in India can use aavin full cream milk. Use a cheese cloth which drains the water well. I used 'dhoti cloth(veshti thuni) for draining. Take care to wrap it to form a circle / square so that while cutting into pieces it is easy to form squares. Also allow the paneer to come to room temperature before cutting it to avoid paneer from crumbling.

Fresh Cream Recipe - IngredientsPreparation Time:2 hrs + collecting time|Cooking Time:20 mins|Serves:2Recipe Category:Homemade|Recipe Cuisine:World

Milk

Method:1. Heat milk and boil for sometime say 3-5mins(depends on what type of milk you get).After the milk is boiled, let is sit aside for 30mins or few hours in the fridge so that thick malai gets collected at the top. Carefully take the malai with a spoon and collect it in a clean container else you can use a strainer to take the malai. I usually collect the malai whenever I boil milk so twice a day. The malai quantity depends on the type of milk you get.

Keep collecting the malai in the same container and refrigerate it. Keep refrigerated and let it sit for atleast 1 day for your instant cream say if you need just few tbsps.Just whisk it well and Your cream is ready to use. But if you want it in bulk then keep collecting for atleast 10-15 days or till you think you have a fair amount of malai collected.

After the container is full you can either make butter out of it else use it as cream as such. Just whisk it well using a hand whisk for few mins until its creamy without any lumps.You can also use a electric whisk to beat it.Your cream is ready for use.

So remember to collect your malai everytime you boil milk to make your batch of homemade fresh cream ok?! :)

My Notes: This cream suits well for almost all savoury gravies/dishes which calls for fresh cream. Most of the gravies I posted here uses homemade fresh cream only. Homemade freshcream is not suitable for any sweets/desserts like cheese cake etc. As it has a sour taste, it will not be suitable for desserts/sweets. While using for savoury gravies the sourness doesnt get noticed and is perfect to give a restaurant taste