Bombay Aloo Masala

Bombay Aloo Masala is a quick and easy dish to make. The taste is extraordinary. When you have this you definitely feel the real taste of aloo with Indian spices.

This goes very with ghee rice/jeera rice/pulao/chapatti/roti/naan/variety rice/curd rice…

Ingredients

Potatoes – 2 cups (boiled and cubed)

Finely Chopped Onions – 1 cup

Finely Chopped Tomatoes – ½ cup

Ginger Garlic Paste – 1 tsp

Salt to taste

Turmeric Powder – 1 tsp

Chilli Powder – 1 and 1/2 tsp

Coriander Powder – 2 tsp

Garam Masala – 1 tsp

Chopped Green Chilli -3

Chopped Coriander Leaves - few

Chopped Curry Leaves – few

Cumin Seeds – 1 tsp

Cloves – 4

Cardamom – 3

Oil – ¼ cup

Method

In a kadai, heat oil. Then add cumin seeds, cloves, curry leaves and cardamom. Let it crackle for few seconds.

Now add chopped onions and ginger garlic paste. Let t cook till it becomes translucent.

Then add turmeric, chilli, coriander powder and mix well. Once it done, then add boiled and cubed potatoes. Give a nice mix.

Now add chopped tomatoes n it and keep cook on medium flame till it becomes mushy.

Then add chopped green chilli and salt mix well.  Add garam masala and keep cook. If you need sprinkle some water or oil.

Finally add chopped coriander leaves. And switch off the flame.

Now serve hot and spicy Bombay masala with steamed rice/roti…

Rajma/Red Bean Kuzhambu

Here is another different kuzhambu recipe. I just wanted to prepare something different and tried this kuzhambu with Rajma. This came out excellent and only thinks rajma should be soaked well through overnight.

It goes very well with steamed white rice, idli, dosa, chapatti…

Ingredients
Rajma / Red Kidney Beans - 1 cup
Chopped Tomato - 2
Chopped Onions – 1 cup

Turmeric Powder – 1 tsprnight
Chilli Powder 2 tbsp

Coriander Powder – 3 tsp
Grated Coconut 2 tbsp
Turmeric Powder 1/4 tsp
Hing - a pinch
Tamarind - small gooseberry size
Salt to taste

Oil – 2 tsp

(For Paste)

Grated Coconut – ½ cup

Cashew Nuts - 10
To temper
Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Pearl Onions few
Curry leaves few
Method

Soak Rajma overnight. In a blender add tomatoes and make puree. Grind the grated coconut along with soaked cashew nuts to a fine paste. 

Pressure cook Rajma for 5-6 whistles or until done. Soak tamarind in hot water and extract the juice.

Heat oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal, Pearl Onions, Curry leaves, Turmeric Powder and hng. Fry till the onions turn translucent.

Now add the tomato puree and fry till the oil separates. Now add chilli powder, coriander powder, turmeric powder.

Add the tamarind juice and mix well. Let it cook for another 10 min. When the kuzhambu thickens to the desired consistency add the coconut paste gets combined well. Let it be for few more minutes. And then switch off the flame.

Kothamalli Aloo Fry

Kothamalli Aloo Fry is a tasty and unique dish which gives very good flavors to this dish. It’s very easy and simple recipe, can make this with short duration of times.

This goes very well with jeera rice/ coconut rice/ lemon rice/ ghee rice/ curd rice…

Ingredients

Potato – 2 cups (boiled and cubed)

Thinly Sliced Onions – ½ cup

Oil – 3 tsp

Vengaya Vadagam – ½ tsp

Curry Leaves - few

(For Paste)

Chopped Coriander Leaves/Kothamalli – 1 unch

Green Chillies – 5

Chopped Ginger – 2 tsp

Chopped Garlic – 1 tsp

Salt

Method

In a pressure cook add potato and boil it. Then take it out and peel the akin and cut into small pieces.

In a kadai, heat oil. Add red chilli, vengaya vadagam and saute it for few seconds. Then add sliced onions and fry till it becomes mushy.

In a blender adds all the ingredients which are under to and grind it as a fine paste.

Now add this paste into curry and fry well on a low flame. Roast it for 5 to 10 minutes.

Then switch off the flame and serve hot this kothamalli fry with ghee rice.

Ginger Chicken

Ginger Chicken is one of the mouth watering dishes. Honestly speaking, what a delicious dish! We loved and enjoyed a lot. What an aroma… fresh grated ginger will give tremendous taste and flavor to this simple dish.

 It’s a very quick and easy dish. I hope the chicken lovers will definitely love this delicious and tasty dish. Here is the recipe… I hope you will enjoy with this yummy dish…

Ingredients

Chicken – ½ kg (Boneless)

Thinly Sliced Ginger – 4 tsp

Crushed Pepper – 1 tsp

Butter – 1 tsp

Curry Leaves - few

Oil for fry

(For Paste)

Green Chilli – 8

Chopped Ginger – 2 tsp

Peeled Garlic – 4

Peeled Shallots/ Chopped Onions – ¾ cup

Chopped Coriander leaves with stem – ½ cup

Method

In a bowl add chicken pieces with ginger garlic paste, and salt then marinate this for at least ½ an hour.

In a pan, heat oil. Add chicken pieces and fry till this becomes soft and cooked well.

Heat butter in a pan, add thinly sliced ginger pieces and curry leaves and sauté it for few minutes.

In a blender add the ingredients which are under “for paste” and grind it as a paste.

Now add the fried chicken pieces and mix it well. Then add ground paste and mix well.

Keep cook continuously till it becomes dry and coated well with masala.

Once it done, finally add the crushed pepper mix well. Switch off the flame and garnish with chopped coriander leaves.

Appam

Appam is a popular and traditional dish in South India. It is very soft and spongy in the center. This is one of my son’s favorite dishes.

 This goes very with chicken curry, coconut milk, coconut chutney.  I served with coconut milk. You can add some finely chopped veggies into this dish for rich taste. 

In future, I’ll post some other different varieties of appam. Hope you can enjoy with this yummy dish.

Ingredients

Raw Rice – 1 cup

Parboiled Rice – 1 cup

Urad Dal - 5 tsp

Fenugreek Seeds – 1 tsp

Cooking Soda/ Appam Soda - ½ tsp

Coconut Milk – ¼ cup

Salt to taste

(For Coconut Milk)

Coconut Milk – 2 cups

Cardamom – 3

Sugar – ½ cup

Salt to taste

Method

Soak raw rice, parboiled rice, urad dal and fenugreek seeds through overnight.

Once it done, then make it as fine paste. Add salt and mix well. This batter should be thinner consistency than the normal batter for idli/dosa.

Keep this in an airtight container and leave it for more than 8 hours.

Before going to make appam, you can add coconut milk, appam soda and mix well. Keep it aside for 15 minutes.

Then the batter is ready to make appam.

Take appam pan and coat this with oil using a cloth. Heat this pan, and then reduce the heat to low.

Now add a ladle of batter in the center of the pan. Holding both handles of the pan, rotate the pan. It helps to spread the batter all around in circle. Then remaining batter will come to the center.

Then close the lid. Keep the flame in low. Once the appam is cooked and the edges start turning brown. Then remove the appam from pan.

(For Coconut Milk)

In a bowl, add coconut milk, with a pinch of salt, sugar and crushed cardamom/elachi powder. Then mix well. Keep it aside. Serve hot appam with this yummy coconut milk…

Radish Kadhi

Radish Kadhi is one of the popular North Indian recipes. Chickpea flour is the main ingredient for this recipe. Radish is one the nutritious root vegetable. Normally radish used to prepare many dishes. Some people use radish to prepare salad. 

 This is very good for healthy. It goes well with white rice.

Ingredients

Grated Radish – 1 cup

Yogurt/Curd – ½ cup

Sliced Green Chilli – 4

Crushed Ginger & Garlic – 1 tsp

Turmeric Powder – ¼ tsp

Besan/Chickpea Flour – 2 tsp

Salt to taste

Sugar – a pinch

Finely Chopped Onions – ¼ cup

Chopped Coriander Leaves - few

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Fenugreek Seeds – ¼ tsp

Pepper Corn – ½ tsp

Dry Red Chilli – 3

Curry Leaves - few

Hing – a pinch

Oil – 1 tsp

Method

Heat oil in a kadai, then add the tempering ingredients one by one which are under to temper and saute it for few seconds.

Then add crushed ginger garlic, sliced green chilli, chopped onions and fry till it becomes mushy.

Now add grated radish and fry well. Add a pinch of sugar, salt, little water and turmeric powder saute and close the lid and keep cook on low flame.

In a bowl add curd with besan and mix it well. Now transfer this mix to kadhi. 

Let it be for few minutes and switch of the flame. Finally garnish with chopped coriander leaves.

Chicken Majestic

Chicken Majestic is a dry chicken recipe. This is very popular in Hyderabad. It is also very famous street food in Majestic Street. That’s why name liked this.

When I wanted to try something new recipe of chicken my mind goes with this dish. Finally I made this yummy and delicious chicken in my kitchen.

This should be one of the best starters of chicken recipes. This goes well with or without any foods. You can serve this chicken curry with roti, chapatti, pulav/biryani/ ghee rice…
Ingredients
Chicken – ½ kg
Sliced Green Chilli – 8
Ginger Garlic Paste – 2 tsp
Egg – 2
Salt to taste
Corn Flour – 4 tsp
Soya Sauce – 1 tsp
Chopped Garlic – 2 tsp
Curd – 2 tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Chopped Mint – ½ bunch
Chopped Curry Leaves – few
Chopped Coriander Leaves – few
Oil for deep fry
Method
Clean and wash the chicken pieces and chop it into small pieces. Then keep it aside.
In a bowl add curd, chicken, salt and garlic pieces then mix it well. Let it be for another 1 hour.
Take another bowl, add marinated chicken, corn flour, egg, 2 tsp of oil and marinate this. Let it be for another 2 hours.
Heat oil in a kadai, adds the marinated chicken pieces and deep fry the chicken till cooked well.
Heat oil in a pan, add chopped garlic, sliced green chilli, and curry leaves, mint, turmeric, red chilli powder, cumin powder, coriander powder, curd and salt.
Then saute this is for another few minutes. Add soya sauce and mix well.
Garnish with chopped coriander leaves and lime juice.

Konkani Chicken

Konkani Chicken is a Maharashtrian style gravy made from of dry coconut grated and roasted spices. That gives an superb taste to the chicken curry.

I have prepared Malvani masala. It is an incredible combination of India spices often used in the Konkan cuisine especially in the Malvan area. It is highly aromatic and used in most non-vegetarian curries.

This goes very well with steamed white rice/chapatti/

parota idl/dosa...

Ingredients

Chicken – ½ kg

Ginger Garlic Paste – 1 tsp

Chopped Onions – 1 cup

Tomato Puree – 1 cup

Sliced Green Chilli – 3

Turmeric Powder – ½ tsp

Chopped Coriander Leaves –few

Curry Leaves – few

Garam Masala – 1 tsp

Salt to taste

Crushed Pepper – 1 tsp

Konkani Masala

(For Dry Roast & Grind)

Coriander Seeds – 2 tsp

Dry Red Chilli – 6

Cumin Seeds – 1 tsp

Pepper Corn – 1 tsp

Grated Coconut – ¼ cup

Chopped Onions – ¼ cup

Oil – 1 tsp

(To Temper)

Bay Leaf – 1

Cinnamon Sticks – 2

Cloves – 3

Method

In a kadai, add coriander seeds, cumin seeds, red chilli, pepper corns and dry roast it on low flame for few min. Then add 1 tsp of oil and add grated coconut and chopped onions and saute it well. Let it cool down and grind it as paste and keep it aside.

Clean and wash the chicken and cut into medium sized pieces and keep it aside.

In a pan, heat oil and add the tempering ingredients which are under to temper and fry for few seconds. Now add chopped onions, green chilli, ginger garlic paste, chicken pieces with little salt and mix well.

Once it done, add tomato puree and ground masala. Add enough water then keep cook continuously. 
Then switch off the flame and garnish with chopped coriander leaves.

Saoji Chicken Curry (Nagpur Chicken)

Saoji Chicken Curry is a very spicy and flavorful dish. This is a Maharashtrian style of chicken curry and is very famous dish in Nagpur.

 This goes very well with hot steamed rice/chapatti/roti/jeera rice/pulav/biryani/idli/dosa/uthappam…

Here is the recipe... Enjoy with your meal!!!

Ingredients

Chicken – ½ kg

Sorghum Flour/Jawar ka atta/ Kambu – 2 tsp

Coconut Powder – 2 tsp

Chopped Onions – 1 cup

Chopped Tomatoes – 1 cup

Turmeric – ½ tsp

Ginger Garlic Paste – 1 tsp

Paprika Powder/Mace – ¼ tsp

Salt to taste

Cumin Seeds – ¼ tsp

Coconut Oil – 3 tsp

Chopped Coriander Leaves - few

(For Dry Roast)

Coriander Seeds – 1 tsp

Shahi Jeera/Cumin Seeds – ½ tsp

Fennel Seeds – ¼ tsp

Cardamom – 2

Cinnamon Sticks – 2

Cloves – 4

Pepper Corns – ½ tsp

Poppy Seeds – 1 tsp

Dry Red Chilli – 6

Method

Heat a pan, add all the ingredients which are under for dry roast and sauté it for few minutes, let it cool down.

Then add sorghum flour, paprika powder, coconut powder. And grind it as a coarse powder.

Heat oil in a pan, add cumin seeds, chopped onions and cook until it becomes mushy.

Now add chicken pieces, ginger garlic paste, and turmeric then sauté it well. Add masala powder and mix well.

Then add chopped tomatoes and close the lid and keep cook until the chicken pieces become soft.

Finally add the chopped coriander leaves and mix well. Once it done, then switch off the flame.

Pachi Pulusu

Pachi Pulusu is an easy and simple recipe. It is nothing but raw rasam. We won’t cook this rasam. We are only going to temper the ingredients and mix together with this rasam.

This goes very well with steamed white rice. This should be making it instantly. You can make this even for camping, outing… No need to cook for this rasam and we needed only few ingredients to prepare this superb dish.

Ingredients

Green Chillies – 3

Finely Chopped Onions – ¼ cup

Crushed Ginger & Garlic – 2 tsp

Sugar – a pinch

Salt to taste

Tamarind Water – 1 cup

Chopped Coriander Leaves – ½ cup

Sesame Seed Powder – 1 tsp

(To Temper)

Mustard Seeds – 1 tsp

Cumin Seeds – ½ tsp

Dry Red Chilli – 2

Curry Leaves – few

Method

Roast green chillies on the flame till it changes its color. Take a medium sized bowl.

Then crush green chilles with your hand and add onions and salt to it.

Add mashed green chills, crushed ginger garlic, chopped onions and salt mixture to tamarind juice.

Heat oil in a kadai, then add the tempering ingredients which are under to temper and sauté it for few sec.

Now add curry leaves. Once it is done add the mixture to Tamarind juice.

Heat pan, add sesame seeds and dry roast it for few sec. Then grind it as fine powder. 

Finally add coriander leaves, sesame powder and pinch of sugar.