Green peas and Potato Gravy

Ingredients :

• Boiled green peas - 1/2 cup
• Boiled potato - 1 cup [ chopped ]
• Onion - 2 [ peeled and chopped ]
• Tomato - 2 [ chopped ]
• Ginger garlic paste - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - as required
• Oil - 3 tbsp
• Cashewnuts - 6 to 7
• Milk - 1/4 cup
• Curry leaves - little
• Coriander leaves - little

Note: Soak the cashewnuts in the milk and grind to a smooth paste.


Method :

Keep one deep bottom kadai on the gas and add oil to that. When the oil becomes hot, add chopped onion, tomato and curry leaves and fry till the tomato becomes soft. Then add ginger garlic paste, turmeric, red chilli powder, dhaniya powder and salt. Mix well in low flame. When the raw smell goes, add half glass of water along with peas and potatoes. Allow to boil for 5 to 10 minutes more. Then add the cashew paste to that. When the gravy becomes thick, remove from the gas and garnish with coriander and curry leaves. It tastes well with roti and jeera rice.

Brinjal Gravy

Ingredients :

• Green or vielot brinjal - 1/4 kg
• Red tomato - 2 [ chopped ]
• Onion - 1 big [ chopped ]
• Salt - as required
• Oil - 3 to 4 tbl sp
• Curry leaves -little

For grinding masala :

• Black pepper - 1/2 tsp
• Aniseed  - 1/4 tsp [ sombu ]
• Cinnamon - small piece
• Ginger garlic paste - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Dhaniya powder 1/2 tsp
• Dry grated coconut - 3 tbsp
• Kala masala - 1 tsp [ ref to my kala masala recipe in my blog ]

 [ Grind all this in a mixer adding little water to a smooth paste ]

Method :

First keep one kadai on the gas and add oil. When it becomes hot, add chopped onion, tomato and curry leaves. [ The onion and tomato should be cut in the same size ]. Cut the brinjal into 4 pieces and add to the kadai. When the vegetable becomes soft, add the ground masala along with required hot water since it helps to cook fast. Keep the gas in low flame. Add salt and little sugar. When the subji gets completely cooked, [ oil will leave from the side ] remove from the gas and garnish with curry leaves. This sabhji goes well with rice and roti.

Peas potato masala rice and cucumber Raitha

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 15 minutes ]
• Onion - 2 [ peeled and cut into thin lengthy pieces ]
• Tomato - 2 [ cut into lengthy pieces ]
• Fresh peas - 1/4 cup
• Garlic flakes - 3-4
• Ginger - 1/2 inch [ small piece ]
• Green chillies - 2 [ slit & cut ]
• Chilli paste - 2 tbsp

[ If you are not having chilli paste, soak the kashmiri chillies (around 10-15) in hot water for 20 minutes & grind in a mixer to a smooth paste & store the same in freezer. Remove the seeds before grinding. ]

• Salt - As required
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Sugar - 1/2 tsp
• Ghee & oil [ mixed together ] - 2-3 tbsp
• Cumin seeds - 1/2 tsp
• Red chilli powder - 1 1/2 tsp [ optional ]

Those who are not having red chilli  paste thay can use red chilli powder. Hence I said the former as optional.


Method :

Take 1 pressuer pan, add ghee & oil. When it becomes hot, add cumin seeds & wait for a second. Then add sliced onion, tomato, garlic, green chilli, ginger & stir for 2-3 minutes & add the chilli paste. Mix well. Add salt, turmeric, garam masala, sugar & soaked rice. Add required water to that [ 1 1/2 cups of water ]. Mix well & close the lid. Allow for 3 whistles to come. After the pressure goes, open the lid & mix well. Garnish with fresh coriander leaves. Serve with cucumber raitha.

Hotel Type Onion Rawa Dosai

 Ingredients :

• Maida - 4 cups
• Rawa [ fine ] - 4 cups
• Rice flour - 4 cups
• Salt - as required
• Cumin seeds - 1/2 tsp
• Chopped green chillies - 1 tbsp
• Finely chopped ginger - 1/4 tsp
• Asafoetida - a pinch
• Finely chopped cashewnuts - 1 tsp
• Coarsely crushed pepper - 1/2 tsp
• Finely chopped curry and coriander leaves - 1 tbsp
• Finely chopped onion - 1/4 cup
• Sugar - very little
• Oil and ghee mixture - 1/4 cup

Method :

Mix all the ingredients without onion, green chillies, ginger in water and make a thick batter. Keep aside for 30 minutes. After 30 minutes dilute the dough by adding more water. Then place a non stick tawa on gas. When the tawa becomes hot, sprinkle onion and green chilli to that. Wait for a second and pour a laddle of batter in a circular motion and fill the centre with batter. Add a teaspoon of oil and ghee mixture around. Fry till it becomes golden brown and crispy. Turn over and fry for another minute. Serve hot with coconut chutney and sambhar.

Kurkure Bhindi

Ingredients :

• Ladies finger [ bhindi ] - 1/4 kg [ even size cut into thin lengthy pieces ]
• Besan - 2 tbsp
• Ajven [ omam ] - 1/2 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Roasted jeera powder - 1/2 tsp
• Amchur powder [ Mango powder ] - 1 tsp
• Salt - as required
• Chat masala - 1/2 tsp
• Curry leaves - little [ for garnishing ]
• Oil - enough for frying

Method :

First take one bowl. Mix all the ingredients together. Add cut bhindi to that and mix well [See the 3rd picture]. All masalas should be coated to the bhindi. Keep aside for 10 minutes. Meantime, keep oil in a kadai. When the oil becomes hot, add the bhindi to that fry until it becomes crispy. Remove from the oil and serve hot. Serve with roti and rasam rise. Same oil fry the curry leaves and garnish bhindi.

Baingan Green Masala

Ingredients :

• Small baingan [ brinjal ] - 1/4 kg [cut into four from bottom side, not near stem]
• Grated fresh coconut - 1/4 cup
• Onion (small) - 5 to 6 [ peeled and slit like brinjal ]
• Garlic flakes - 3 to 4 [ you can add more, if needed ]
• Ginger - 1 small piece
• Green chilli - 3 to 4
• Cashewnuts - 4 to 5
• Salt - as required
• Tamarind paste - 1/4 tsp
• Jaggery - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Coriander leaves - 1/4 bundle [ cleaned and chopped ]
• Oil - enough for frying

For grinding :


Grind coconut, green chillies, ginger, garlic, tamarind paste, cashewnuts and fresh coriander leaves in a mixer to a smooth paste and keep aside.


Method :

Select tender even sized brinjals. Remove stem, cut into four from bottom side but not near stem half way through so that brinjals remain whole. Mix all the masalas into ground masala and stuff the same into brinjals. [ If you are having oven, keep brinjal, onion in that without water for 5 minutes and remove from the oven. This helps less oil for the subji ].

Then keep 3 table spoon of  oil in a deep frying pan and arrange the brinjals, onions in such a way that stem portion faces down and stuffed portion faces upwards. If any masalas are remaining after stuffing inside, put it on top and then add 1/2 glass of water, jaggery and then close with a lid. Cook in low flame till the brinjals becomes soft and moisture is absorbed completely. When the subji gets ready, remove from the gas and garnish with coriander leaves and tomato. Serve with rotis and steamed rice. 

Coconut Milk Masala

Ingredients :

• Any mix vegetable* - 2 cups [ chopped into cubes ]
• Coconut milk - 2 cups [ you can use ready made milk also ]
• Salt - as required
• Sugar - little

 * Here I have taken chow-chow, red pumpkin, potato & beans. But you can use flower, carrot, potato, beans, peas etc.


For grinding :

• Aniseed - 1/2 tsp
• Chutney dal [ pottu kadalai ] - 1 tsp
• Cashewnuts - 4 to 5
• Cinnamon - small piece
• Cloves - 2
• Kas-kas - 1/2 tsp
• Ginger - 1/2 inch piece
• Green chilli - 4 to 5 [ according to your taste ]

 Grind these 8 ingredients above into a smooth paste.


Method :

Take one small cooker, add chopped vegetables, salt, half cup coconut milk, ground masala along with little water. Close the cooker and allow to cook till 2 whistles to come. After the pressure leaves, open the lid and add the remaining coconut milk & sugar to that. When it starts boiling slightly, remove from the gas.

Serve hot with kesar pulav, papad & pickle.