Thakkali kootaan/ gothsu

Whenever the price of tomatoes fall (Rs 10 for 2 Kgs) amma(mom) and paatti(grany) makes variety of recipes with tomato. This one is my mom’s recipe. She learnt this from one of her friends during her college days. It is colourful, easy and instant recipe. This recipe can be made very easily and even bachelors.

 

INGREDIENTS

Tomato – 6

Onions – 1

Green chillies – 3

Cilantro – few

Curry leaves – few

Asafoetida – A pinch

Red chilli powder- 1 tsp

Turmeric powder-  A pinch

Salt – A pinch

For Seasoning

Coriander seeds – 1 tsp

 Mustard seeds – 1 tsp

Gingellery Oil – 1 tbsp

  • Cut the onions into small pieces. Cut the tomatoes and keep aside.
  • In a kadai, add oil and splutter the cumin seeds, coriander seeds.
  • Then add green chillies, curry leaves. Saute well.
  • Add chopped onions, fry it till translucent.
  • Add the mashed tomatoes and mix well.
  • Add turmeric powder, salt, red chilli powder, asafoetida, add water and cook until the raw smell of the tomatoes disappear.
  • Finally garnish it with freshly chopped coriander.
  • You can use it as a side dish for Chappathi/roti, Dosa, Idli, Verumarisi adai.

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Navarathna korma

Vegetable Korma is one of my favourite gravy. I tasted it for the first time when I was a kid. Yes!! My mom made this at home. It is different from Navarathna Korma. She used to ground coconut along with other spices. It was spicy and too good to eat with Chappathi. After that I got a chance to eat it after I got married. I made this at home and it is one of the recipes made frequently at home. Though we discuss about korma, there is difference between Vegetable Korma and Navarathna Korma. I learnt this only later. I have tried both the versions and each has its own unique taste.                                                      Navarathna Korma is a delicious and a very popular Mughalai dish. Navarathna means nine gems. As nine different ingredients which includes fruits, vegetables, nuts and paneer are used to prepare this korma, it gets the name Navarathna korma. It is less spicy and has a slightly sweet taste because of the fruits and nuts used.

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INGREDIENTS

Paneer – 100gms

Carrot – 1

Beans – 9

Potato – 1 (Big)

Cauliflower – 11 florets

Green peas – 25 gms

Tomato – 4 (Big)

Onion – 2

Ginger Garlic paste – 2 tsp

Coriander powder – 2 tsp

Red Chilli powder – 11/2 tsp

Turmeric powder – A pinch

Garam masala powder – 11/2 tsp

Fresh Cream – 2 tbsp

Milk – 1 cup

Ghee – 3 tbsp

Pineapple, Apple, Raisins, Cashews, Tutti-Frutti- 1/2 cup

  • Cut the paneer into cubes, fry in the oil and place it in hot water.
  • Chop the onion into small cubes. Cut the tomatoes, make puree and strain it.
  • Chop  carrot, potato, beans into small cubes. Pressure cook it with peas.
  • Separate the cauliflower florets and allow it to boil in water with salt and turmeric powder. drain the water and keep the florets aside.

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  • In a pan, add ghee and saute ginger garlic paste. Then add the chopped onions and saute till golden brown.
  • When the ghee or oil separates, add tomato puree, turmeric powder, red chilli powder, coriander powder, salt, garam masala powder. Allow it to cook for sometime.
  • Add the cooked vegetables and cook it for some more time.
  • After few minutes add milk, fresh cream, paneer, pineapple/apple, raisins. Fry the cashews and add.
  • Garnish it with coriander.

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  • The navarathna korma goes well with chappathi, roti, phulka etc.,

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Potato Shallots gravy

Potato- Shallots gravy is one of the tastiest recipes I have eaten so far. This cannot be considered either as a sambar or as a North Indian gravy.  I got to know this recipe from my perima. This is her MIL’s recipe. When I went to my place my mom made this recipe and I loved it. Then I couldn’t resist myself eating it once.  I bet this will be one of the best gravies to be eaten with rice. It goes well with Vadam/ Papad.

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INGREDIENTS

Potato – 3

Shallots – 1 handful

Tomatoes – 2

Green chilli – 2

Tamarind – lemon size

Turmeric powder – A pinch

Jaggery –  small piece

Salt – To taste

For tempering

Gingelley oil – 1 tbsp

Mustard seeds – 1 tsp

To grind

Coriander seeds – 1 tbsp

Channa dhal – 1 tsp

Urad dhal –  1tsp

Coconut – 1/2

Red chilli – 4

Shallots – few

Curry leaves – few

  • Soak the shallots in water for 6 hours. Next day peel the skin and chop them.
  • Pressure cook the potatoes and tamarind.
  • Cut the potatoes into big cubes. Extract juice from tamarind.
  • To the extracted tamarind juice add turmeric powder, salt and jaggery.
  • In a kadai, add a tsp of oil and saute the ingredients for grinding. Saute until they turn golden brown in colour. Allow it to cool and grind it to a smooth paste with little quanity of water.
  • In a kadai, add gingelly oil and splutter mustard seeds. Add the shallots and saute until they become glassy. Keep a small portion of the shallots for grinding.
  • Add the tamarind juice and allow it to boil.
  • When they start to boil, add the ground paste and cook for some more time.
  • Chop the tomatoes and mix it with the gravy. Let it cook for sometime.
  • Finally add the cooked potatoes and cook in medium flame for five more minutes.
  • Garnish with coriander and serve with roti or rice.

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Palak Paneer

      Dark leafy greens like spinach are important for skin and hair, bone health, and provides protein, iron, vitamins and minerals.The possible health benefits of consuming spinach include improving blood glucose control in diabetics, lowering the risk of cancer, lowering blood pressure, improving bone health, lowering the risk of developing asthma and more. Usually we wont get palak in our house. We will always go for other green leafy vegetables like thandu keerai, vendhaya keerai, etc., As I mentioned in my Paneer butter Masala always I will order paneer butter masala whenever we go the hotel. But I have tasted this recipe when I was very young. So I wanted to try this recipe at home. This recipe is not so difficult as it sounds. It is a rich gravy that can be served when you arrange for a party at home. This goes best with all types of roti and jeera rice. I made this at home and my husband liked it a lot.

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INGREDIENTS

Spinach(Palak) – 2 bunches

Paneer/Cottage cheese – 250 gms

Onions – 2

Tomatoes – 4

Green chillies – 2

Ginger garlic paste – 2 tsp

Garam masala – 2 tsp

Turmeric powder – A pinch

Fresh Cream – 2 tbsp

Salt – To taste

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  • Separate the leaves and stem of the spinach. Throw off the thick stem.
  • Wash it thoroughly with the water to remove the mud or any particles in it.
  • Now in a vessel, add the water and bring it to boil. Add the spinach into it and cook for 5 minutes.
  • The spinach would have become very tender and soft.
  • Grind it to a smooth paste and keep aside.
  • Similarly wash and grind the tomatoes and make puree out of it.
  • Chop the onions into small pieces.
  • In a pan or kadai, add butter and saute the onions until they turn golden brown in colour.
  • Then add the ginger garlic paste and saute until the raw smell goes off.
  • Now add the tomato puree and cook it in medium flame. Add green chillies, garam masala, turmeric powder, salt and stir till the oil separates from the gravy.
  • Now add the spinach paste and allow it to cook until the colour of the spinach turns from dark green to brownish green colour.
  • Add water to adjust the consistency.
  • Finally add the fresh cream and the paneer cubes into the gravy.
  • Serve as side dish for roti, jeera rice, naan, rumali roti.

Note: You can either grind the green chillies with ginger garlic or can add by slitting it.

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