Spicy Cauliflower and Broccoli Fry

On a lazy Sunday afternoon, thinking about doing a cauliflower based side dish to accompany mom's rasam. I stumbled upon amma chepindi blog on making Cauliflower karu veppudu. I kinda adapted the recipe to make this dish.

Ingredients

Cauliflower 1 no

Broccoli 1/2 head

Onion 2 nos big ones

Green chillies 3-4 nos sliced

Curry leaves 10 nos

Garlic paste 1 tsp

Ginger paste 1/2 tsp

Chilly powder 1 tsp

Coriander pwdr 1/2 tsp

Cumin pwdr 1/2 tsp

Garam masala 1/2 tsp

Turmeric pwdr 1/2 tsp

Oil 2 tbs

Water 1/4 cup

Salt to taste

Fresh coriander  a handful  chopped finely

Preparation

Cut cauliflower and broccoli into small florets. Place them in a bowl and rinse then thoroughly with water and strain. Chop the onions roughly and sluice the green chillies.

Heat the oil in a pan and add the curry leaves along with the sliced green chillies. Cover and cook, then add onions and continue cooking until the onions turn translucent. Now add the ginger and garlic paste cooking until the raw smell goes away. Add chilly pwdr, turmeric pwdr, cumin pwdr and coriander pwdr mix well and cook till the spices get cooked.

Now add the cauliflower and broccoli mixing well and add salt. Sprinkle some water, cover and cook under medium flame till the cauliflower is well cooked.

Remove cover, add garam masala and chopped coriander leaves mix well and cook uncovered for about 5 mins.

Serve hot as sides for rice or chappathi.

Sura Puttu ( Shark fry)

Ingredients

Sura fish ( baby shark)  1 nos ( should be less than 1 kg around 1 foot)
Turmeric Powder 1 tsp
Garlic (sliced) 1 whole garlic
Green Chilly 5-6 nos

Onion 6 nos ( big ones)
Red Chilli Powder 1/2 tsp
Salt for taste

Water
Mustard Seeds
Urad Dhall
Curry leave
Coriander

Oil 4 tbsp

Preparing the Fish

Clean the fish and scrub the skin side well to get rid of grit. Cook fish in water with 1/2 tsp turmeric powder for 10 minutes, drain the water and wash the fish under running water. Skin the fish,  squeeze excess water and shred the fish. Add 1/4 tsp turmeric powder, salt and 1/2 tsp red chilli powder, mix well and set aside

Making

In a kadai, temper mustard seeds, curry leaves, urad dhall in oil. Add thinly sliced onions, sliced garlic, green chilly and saute for 3-5 mins. When the onions turn tanslucent add salt (just for the onions and  chillies) and rest of the turmeric powder. Cook for just 2 mins and add the fish marinade and mix well.  Cook for 5 minutes under low fire and finally add chopped coriander before taking of the heat.

Sura Puttu

Serve it hot with plain rice or as accompaniment  for Sambar & rice, Rasam & rice or for Chappathis.

If you like it  and tried it, do leave a comment. Don't forget to  share it

Tawa Fish Fry

Ingredients

Pomfret or King Fish  8 pieces

Chilli Powder 3 tsp

Curry Chilli Powder 1 tsp

Turmeric Powder 1/4 tsp

Garam Masala 1/4 tsp

Lime 1 nos

Salt for taste

Water 

Butter for frying

Soy Sauce 1/2 tsp ( if one needs)

HP Sauce 1/2 tsp ( if one have)

Preparing the Marinade

Mix all the powders with juice of lime, salt and the sauces, add just a bit of water to make a thick paste.

Making

Coat the fish well into the marinade and let it sit in the refrigerator for 2-3 hrs. Now heat the tawa or skillet and drop a couple of dollops of butter. When the butter melts now place the fish on the tawa, cover and cook under med-high flame for about 2 minutes. Now flip the fish on the other side and cook for another  minute or two. Ensure you don't overcook the fish and making it too dry. Serve it hot with onions or any creamy dips.

 Made this on a rainy day and had it with onions, tastes like heaven.

If you like it  and tried it, do leave a comment. Don't forget to  share it

Aattu Ratham Poriyal (Mutton Blood Fry)

Ok, this goes out for all the hardcore non-vegetarians only. Pretty sure most of the readers might squirm at the name of it that could very well go into the list of Andrew Zimmermans Bizarre Foods. Dish is a specialty mostly on the rural front but damn it tastes good if its cooked well. 

 

Ingredients

Aattu Ratham (mutton blood) 250 grams

Onions 5 nos (chopped)

Tomato 2 nos (chopped)

Garlic 2 cloves (chopped)

Green Chilly 6 nos (chopped)

Ginger Paste 1 tsp

Garlic Paste 1.5 tsp

Chilli Powder 1 tsp

Pepper Powder 1.5 tsp

Coriander Powder 1 tsp

Turmeric Powder 1/2 tsp

Garam Masala 1 tsp

Bay leaf 1 piece

Cloves 4-5 nos

Star Anise 1 nos

Water 1 cup

Curry leaves handful

Coriander 1/2 cup chopped

Oil 2-3 tbsp

Salt for taste

Preparing the Ratham (Blood)

When you buy its usually coagulated and resembles like a large sized marble cake. Its VERY IMPORTANT to clean it thoroughly. First, place the blood in boiling water with a tsp of turmeric for about 5-8 minutes, drain the water away. Again place the blood in boiling water for about 15 mins with turmeric, turn off and drain the water. You will find the texture is similar to that of boiled liver pieces. Now cut into slices and check for hair, remove and then chop them into small cubes.

Making the Poriyal

Heat oil in a pan, add garam masala followed by bay leaf, cloves, star anise and curry leaves. Temper them then add chopped onions, as it turns translucent add tomatoes, green chillies and garlic. Cook for about a minute then add the blood pieces; now add ginger garlic paste and other powders in the ingredients list followed by coriander leaves. Pour water, cover and cook for about 10-15 minutes under medium flame. Remove cover add more oil and keep mixing well so that it doesnt get burnt and stuck to the bottom of the pan.  It tastes well as a dry dish not like a mutton sukka but like a mutton fry.  Check the consistency it would taste similar to that of  liver fry. Garnish with coriander leaves and serve it hot with Idly, Dosa or as side for rice, sambar and any other curry. This dish has to be spicy else the taste is lost.

Mutton Blood Fry

If you like my blog hit like/ share it with others.

Prawn and Potato in Rich Tomato Gravy (Vegetarian options too)

Ingredients

Prawn (shelled and deveined) 1 cup

Potato 2-3 nos

Tomato 3 nos

Onion 2 nos

Green Chilli 1 no

Garlic Cloves 6-7 nos

Butter 3-4 tbsp

Cloves 3-4 nos

Cinnamon stick 1 small piece

Dried bay leaf 1 small piece

Star Anise 1/4 a piece

Cardamom 2-3 nos

Ginger Paste 1/2 tsp

Red Chilli Powder 1/2 tsp

Curry Chilli Powder 1/2 tsp

Garam Masala 1/2 tsp

Dried Fenugreek Leave Powder 1/2 tsp

Fresh Cream 1-2 tbsp (optional)

Water 1 cup

Curd 2-3 tbsp

Sugar 1/2 tsp

Salt to taste

Preparation

In a pan melt butter add the whole spices ( cloves, cinnamon, bay leaf, cardamom) saute till the flavors start to release. Now add chopped garlic cloves, roughly chopped tomato and onions, deseeded green chilli. Cook for about 3-5 minutes, blend them in a mixer and pass the resulting mixture through a sieve and set aside. Now melt more butter in a pan, add ginger paste and garam masala, cook  until the raw flavors go away. Add the filtered puree into the pan and cook for 2 mins, now add red chilli powder,curry chilli  powder, water and salt. Cover and cook for 3-4 mins under low heat. When the oil starts to separate add beaten curd and cook further.

Peel the potatoes, wrap them in wet kitchen cloth and microwave for about 4 mins. Remove and dice them into cubes and add to the pan, cover and cook for another minute. Now add the prawns, cover and cook for 2-3 mins. Remove cover, add fenugreek leaf powder and mix well. Cook for further 2 mins by sprinkling some garam masal powder.  Turn the heat off and add fresh cream if you have. Garnish with coriander leaves and serve it with phulka, roti, chappathi, dosa, aapam etc.

Prawn and Potato in Rich Tomato Gravy

When i made this gravy today, it was too spicy as i added 1 tsp of chillipowder, hence for the recipe its 1/2tsp. 

Variations: You could add shredded tandoori chicken, mutton tikka, paneer, other vegetables too. Onion can be avoided too.

Brain Fry (Mullai Varuval)

Lamb or Goat brain is kind of a delicacy for me, the mushy squishy texture is not something everyone likes, its got its own unique taste. Just ensure its cooked well and it doesn't take too long to cook either. Clean it well and should be good to go.


Ingredients

Goat or Lamb Brain 2 nos

Onion 1 no chopped

Tomato 1 no chopped

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Red chilli powder about 1/2 tsp

Curry chilli powder 1/2 tsp

Turmeric Powder 1/2 tsp

Garam Masla 1/4 tsp

Curry leaves 4-5 nos

Coriander chopped small cup

Preparation

Cleaning the brain is essential, there will be a thin membrane over it which has to be removed and let it rest in warm water for 10-15 mins.

In a pan heat oil, add garam masala saute and then add onions, tomato, curry leaves, coriander, ginger and garlic paste. Cook until the onions turn translucent, now add turmeric, chilli powder, curry chilli powder and mix well. Let is cook thoroughly, now add the brain onto it and mix slowly from the sides in order not to mush the brains.Now add quarter cup of water and salt to taste, cover and cook further for 10-15 minutes under low heat. Remove cover and check, the onions should now turn brown to the right consistency, deglaze with a sprinkle of water.

Brain Fry

Karuvaadu (Dried Fish) Thokku

Karuvaadu (Dried fish) is an acquired smell which not everyone fancies. Those who know its taste will definely vouch on the comfort quotient that would bring along. Its a great accompaniment on a rainy day along with Onion Sambar or hot Rasam. Cooking karuvadu is very simple, choose your pick of the dried fish from the liked of bombay duck, nethilli, kandam ( chunks of fillet), prawn etc. and follow the recipe below.

Ingredients

Karuvadu 1 cup ( kandam karuvadu or chunky pieces of dried fish)

Onion 2 nos

Red chilli powder 1 tsp

Salt ( if needed)

Water 1/4 cup

Oil 1 tbsp

Preparation

First soak the karuvadu pieces in warm water for atleast 20-30 minutes. Heat oil in a pan, add onions to it. Now drain excess water from the karuvadu and add it to the onions, add chilli powder. No need of salt as the dried fish is salty enough. Add just a quarter cup of water, cover and cook for 5 minutes. Now remove the cover and let the water reduce and onions brown. If you want it more gravy add more onions, deglaze the pan with a sprinkle of water and  turn it off once the water evaporates. Check for salt.

Karuvaadu Fry

Karuvadu thokku sadham also tastes good, simply add cooked rice to the pan after transferring the karuvadu and mix well.
If you love it just share it.

Prawns Masala

Prawn masala is easy to make and goes well with almost any rice and gravy as an accompaniment

Ingredients

Prawns 1 cup

Onions 2 nos chopped

Tomatoes 1 nos sliced/ chopped / crushed

Green Chilli 1 nos

Curry leaves 4-5 nos

Ginger paste 1/2 tsp

Garlic paste 1/2 tsp

Turmeric powder 2-3 pinches

Red chilli powder 1/2 tsp

Curry Chilli powder 1/2 tsp

Coriander powder 1/2 tsp

Garam Masala 1/2 tsp

Water 1/2 cup

Oil 1-2 tbsp

Coriander  few chopped  (garnishing)

Salt to taste

Making the Masala

Heat oil in a frying pan and add curry leaves, garam masala, as it tempers add ginger, garlic paste and saute till the raw smell goes away. Now add the onions and tomatoes and cook well for 3-4 minutes. Crush the green chilli in a mortar and pestle and add it to the pan. Add turmeric powder, both the chilli powder, coriander powder as well as the Prawns and mix well so that the spices get mixed well and  prawns are well coated. Add 1/2 cup of water and cook until the water is reduced. Now add about tsp of oil and cook further the masala will be coating the bottom of the pan, deglaze by sprinkung water and cook till you get your desired consistency.

i

Prawn Masala

Serve it as accompaniment along with any gravy and rice. Once you have transfered it from the pan, don't scrape the bottom of the pan instead add rice and mix well. Popularly known as Kadai Sadham when such dry dishes are made. 

I made this and Nethili Meen Kozhambhu  today, made a kal dosai with prawn masala in the centre and used the meen kozhambhu as side dish. Damn it was good.

If you like it, try it and let me know the result, is this description enough? comments are welcome and do share the blog.

Nethilli Meen Kozhambhu (Anchovies Fish Curry)

Nethilli (Anchovies) meen kozhambhu is different from the other Meen Kozhambhu that i had written earlier. Curry is much more thinner than the other one. This is totally my mom's recipe and was cooked under instructions from her.

Ingredient

Nethilli fish 2 cups( 250 grams)

Onions 2 nos sliced

Tomoatoes 3 nos (medium sized) Chopped

Green Chillies 2 nos slit

Garlic  1 whole pod , remove cloves and  split in half

Ginger 1 nos( an inch length) finely chopped

Coriander 1 cup

Tamarind size of large lemon

Water 3-4 cups

Mustard Seeds 1 tbsp

Urad Dhal 1 tbsp

Curry leaves 8-10 nos

Turmeric Powder 1/2 tsp

Red Chilli Powder 1.5 tsp

Curry Chilli Powder 1.5 tsp ( Aachi Kozhambhu Mellagai thool)

Coriander powder 1/2 tsp

Salt to taste

Cleaning the Fish

Its one of the easiest fishes to clean, pull the head off and the inners come out as well, with your index finger just follow through to clear anyother inners. Rinse thoroughly with turmeric and sea salt (kaal uppu). This will ensure the fish doesnt smell and is thoroughly clean.

Preparing the Kozhambhu

In a deep bottomed pan (Clay pan adds more flavor) heat oil and temper with mustard seeds, urad dhal and curry leaves until they crackle. Now add the onions, tomatoes, green chillies, garlic cloves, ginger and coriander; continue cooking till they onions turn translucent. Now add the turmeric powder, red chilli powder, curry chilli powder, coriander powder and mix well. Prepare tamarid extract by soaking th tamarind in 1 cup of water, it should be neither thin nor thick.  Add the tamarind extract to the pan when the oil starts to separate. Add salt and check for taste, it should be bit sweet and tangy. Add 1-2 cups, depending how thin you want the gravy to b. Cover and cook for 3-5 mins, when you open the raw flavors would have gone and  kozhambhu flavor can be smelt. Now add the fish, care should be taken to rid the fish of all water.  Cook for another 2-3 mins. Check for salt and voila your Nethilli meen kozhambhu is ready to be served with rice, dosa or idly.

Nethilli Meen Kozhambhu

Variations:

One can also add raw mango or sliced brinjal while sauteing the onions. For vegetarians, replace the fish with fried brinjal or boiled potatoes.

Coriander and Tomato Rasam

Rasam, a typical dish that you would find any South Indian household as part of their daily meal. Growing up, i have always found Rasam on a daily basis. However, as times change Rasam is no more a daily accompaniment, reasons most often the Rasam is not finished and ends up wasted. However, rasam  according to me is  a great comfort food be it after a tiring journey or on a rainy day. Just pour a cup of hot rasam over hot bed of rice, a dollop of ghee accompanied by appalam or karuvadu. I am salivating just writing about it, i cannot think of any accompaniment that will not go well with Rasam. There are number of variants and this is just one of it.

Ingredients for Rasam

Tomato 2 nos

Tamarind size of a large lemon

Green Chillies 2 nos

Garlic Cloves 4 nos

Coriander 1/2 cup

Asafoetida 1/2 tsp

Mustard seeds 1/2 tbsp

Urad dal 1/2 tbsp

Curry leaves  

Rasam Powder 1.5 tbsp

Turmeric Powder 1/4 tsp

Dried red chilli 1 nos

Oil 1 tbsp

Water  2-3 cups

For Rasam Powder

Toor dal 1 cup

Pepper 1 cup

Jeera 2 cups

Curry leaves 1 cup

Dried Red Chillies 15 nos

Fenugreek seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Preparing the Rasam Powder

Roast all the ingredients  until they start to brown, take off the heat and let it cool. Grind them to a coarse consistency and store in a jar.

Preparing the Rasam

Place the tomatoes and tamarind in 1.5 cups of hot boiling water. Remove the tomatoes and mash them up. Make a tamarind juice with the water left after boiling, starin and add to the mashed tomatoes.

Heat oil in a pan, add urad dal, red chilli, mustard seeds and asafoetida. Now, add the tamarind and tomatoes mixtures to it, add the curry leave, crushed garlic cloves, whole green chillies, coriander 1/4 cup and turmeric powder. Bring it to a boil, you will see it a bit froth. Turn the heat off and transfer it to a container with the rasam powder in it. Garnish with leftover coriander.

Coriander and Tomato Rasam

Do not overboil as you will lose the flavor of  the rasam.

Spicy Mutton Gravy

I love mutton more than chicken, purely because in my opinion Mutton can infuse a definitive flavor and soak up the marinade so well. On a rainy cold day, something spice always lifts your spirits, this sure did for me and hence the blog post immediately after having it

Ingredients for Marinade

Mutton 250 grams

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 11/2 tsp

Curry chilli powder 1/2 tsp
Garam Masala 1/2 tsp

Curd 1/2 cup
Rock salt

Ingredients for Gravy Paste

Onions 2 nos

Tomatoes 2 nos

Green Chillies 6-7 nos
Coriander 1 small cup
Garam Masala 1/2 tsp

Oil 1/2 tbsp

Ingredients

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Curd 1/2 cup

Water  1 cup

Oil 1 tbsp
Cinnamon Stick 1 small piece
Bayleaf 1 small leaf
Cloves 2-3
Star Anise 1
Saunf 1/2 tsp
Jeera 1/2 tsp
Coriander for garnish

Salt to taste

Making the Marinade

Mix all the ingredients and massage it well over the mutton and place it in the fridge for  minimum of 30 mins.

Making  the Gravy Paste
Heat oil in a deep pan add garam masala followed by diced onions, chillies, chopped coriander and diced tomatoes and cook them for 2-3 mins or until they are just cooked. Turn the heat off, transfer them to mixer and grind them to a smooth paste.  Ensure that you let the mixture cook before you grind them.

In the same pan, heat oil add saunf, jeera, cloves, star anise, cinnamon stick and bayleaf and fry till their aromas are released. Add ginger and garlic paste, saute for few mins and then add the marinating mutton. Fry until the pieces start to brown a bit, now add the gravy paste and mix well. Add 1/2 cup of water, cover and simmer down for 5-10 mins. By this time, oil would have separated, now add half cup of well beaten curd into it and mix well. Check the texture of the mutton and also taste for salt. Now cover and cook further for another 10-15 min. Turn the heat off and garnish with chopped coriander, serve it hot with rice, chappathi, idly, dosa.

Mutton Gravy

I also broke two eggs at the end just before turning the heat off, and letting it cook in the heat. Don't stir after dropping the eggs.

Mushroom Gravy

It was one of those nights where i was little interested in having takeaway. Had mushrooms in the fridge and thought of making a gravy as a side for bread.

Ingredients

Mushroom one pack (diced)

Onions 3 nos

Tomatoes 2 nos

Green Chillies 3-4 nos

Ginger Paste 1/2 tsp

Garlic Paste 1 tsp

Turmeric 1/4 tsp

Coriander powder 1/2 tsp

Jeera powder 1/4 tsp

Red Chilli Powder 1 tsp

Garam Masala 1/2 tsp

Curd 11/2 tbsp

Water 1 1/2 cup

Oil 1 tbsp

1/2 Lemon Juice

Salt to taste

Making the Gravy

Dice the mushroom into thick cubes and put it in boiling water for 2-3 mins to remove any dirt. If you are using fresh and clean ones just dice them and saute them in olive oil for about 2 mins and keep aside.

Take 2 onions, ginger-garlic paste, green chillies and grind them into a paste. Similarly grind the tomatoes and keep them aside.

Heat oil in a pan, add 1/4 garam masala, add to this the remaining onion (chopped).  Saute until they turn translucent and now add the ground onion paste and cook further. Add turmeric, chilli powder, coriander powder, jeera powder and cook till the raw smell goes away. Now add the mushroom to it and add 1/2 cup of water. Cook for about 2 mins, now add ground tomatoes and mix well cooking for further 2 mins. Add 1/4 garam masala and simmer, add salt. When the oil separates add whisked curd into it and add water for a thin gravy. let it simmer for another 5 mins, if it tastes bitter add lemon juice after taking the curry from the stove.

Goes well with Dosa, Chapathi, Bread

 

Meen Kozhambhu (Fish Curry) - Mom's Recipe

My Mom makes one of the best fish curries that is quite popular amongst my family and friends. Back at my previous work place, my friends would be waiting for the day i bring fish curry. I am not being overly dramatic, just putting it in words.  Choose any good fish suitable for making fish gravy like Koduva, Pomfret, Kala, etc. Vegetarian alternative also possible.

Ingredients (serves 6-8)

Fresh Fish 6-8 pieces

Tomato 2 nos

Onion 2 nos

Coriander 1 small bunch chopped

Green Chilli 2 nos

Ginger  1nos

Garlic Cloves 8-10 nos

Tamarind  size of large lemon

Turmeric Powder 1 tsp

Chilli Powder 1 tsp

Curry Chilli Powder  2-3 tsp

Coriander Powder 1 tsp

Mustard Seeds 1 tsp

Urad Dhall 1 tsp

Curry leaves 

Oil 1 cup (2-3 tbsp)

Sea Salt for taste

Preparing the Fish

Clean the fish thoroughly,then rinse it well. Again add sea salt and turmeric and rub it well on the fish, let it rest for 5 mins. Then rinse it with running water, leave the fish in water until you add it to the curry. Always use fish with its bone, else it will break away whilst cooking.

Making the Kozhambhu

Soak the tamarid in 2 cups of warm water for 5 mins. Grind one and half Onion, Garlic, Ginger, Chilli and Coriander to a smooth paste and mix it into the Tamarind mixture. Add turmeric, Coriander powder, Red chilli powder, Curry Chilli powder and salt to the liquid and mix well. Taste for salt and spice. It should be tangy but not overly tangy.  Liquid consistency should neither be thin or thick. Now grind the tomatoes in a mixer and keep it separate.

In a deep bottomed pan or clay pan, add about cup of oil. Crackle mustard seeds and urad dhall in it and add curry leaves to it. Now add half chopped onions and saute it further. Once the onions are translucent add the tomato paste and cook further. Now add the previously prepared tamarind based liquid onto the pan. Check for salt again, you might want to compensate for the tomatoes added.

Bring the mixture to boil and let it simmer further until the gravy starts to thicken. Check for salt and spice.

Now add the fish without water and bring to boil for 5-6 mins, ensure that you don't let it boil too long as the fish would start to breakaway.

For best results, prepare the gravy the previous night and let it sit over night. Reheat and serve it with Idli, Dosa, Bread slices or with Rice.

For Vegetarians

Susbstitute fish with  boiled baby potatoes.

Cauliflower Gravy

Ingredients

Cauliflower  1 Nos (Medium)

Onions 2 nos

Tomato 2 nos

Green Chilly 2 nos

Turmeric Powder 1/4 tsp

Red Chilli Powder  1tsp

Coriander Powder 1/2 tsp

Cumin (Jeera) Powder 1/2 tsp

Garam Masala 1/2 tsp

Ginger Paste 1/2 tsp

Garlic Paste 1/2 tsp

Curd 1/2 cup 

Water 2- 3 cups

Oil 1/2 tbsp

Cumin Seeds 1/4 tsp

Salt to taste

Preparing the Cauliflower

Cut it into florets and soak it in hot water with salt for 15 -20 mins. This helps to rid them of all the dirt.

Making the Gravy

Heat oil in a pan and add the Cumin seeds to crackle. Use in jeera in moderation, otherwise they could add bitterness to the dish, which i learnt it the hardway. Now add the garam masala, ginger and garlic paste saute it. Add the green chillies slit across their length and add onions cook until the onions turn translucent. Now add the tomatoes and turmeric powder. Saute further and add red chilli powder, coriander powder and jeera powder. 

When the oil begins to separate, add the cauliflower florets and mix well so that the masala is coated well on the florets. Cook for 2 mins and add water and salt and let it cook until the florets turn tender.

Whisk the curd with little bit water, and add it to the pan.  Mix them well, until the curd is blended well and cook for another 2 mins.  Check for taste, if its too spicy or bitter add juice of half a lemon. Garnish with it fresh cut coriander. You could either make it as a dry dish or a semi gravy dish to go with Chappathi, Idly, Dosa or for rice.

Mush(y)room Masala

I love to cook not always but randomly just like that.  Mom had prepared Chapati for  Dinner and as accompaniment made Onion and Tomato gravy (thakkali chutney). So i planned to meddle with the same. And Voila my very own Mushyroom masala was invented. 

Ingredients

Mushrooms  10-12 big ones medium sliced

Onions 2 nos diced

Ripe tomatoes 2 nos diced

Red Chilli Powder 1 teaspoon

Curry Chilli Powder 1 teaspoon

Sugar 1/2 teaspoon

Curry Leaves

Mustard seeds

Oil (sunflower oil)2-3 tablespoon

Olive oil 2-4 tablespoon

Salt to taste

Tomato sauce (ketchup would do)

Aloo mash  ( readily available dessicated potato)  mainly to thicken the gravy

Cream or beaten Curd about 1 cup (200ml)

Tomato and Onion Gravy (Mother’s Recipe)

Heat oil in a deep pan(kadai) and fry curry leaves and mustard seeds, then add the diced onions and tomatoes and cook until the onions turn translucent. Add a pinch of turmeric, followed by  half teaspoon each of red chilli powder  and curry chilli powder. Add salt and half a cup of water, cover and simmer for 5-6 minutes. Add half tsp of sugar and cook for an additional 2-3 minutes and let it rest.

Mushroom Masala ( Yours Truly)

Heat olive oil in a pan and add the mushrooms to it, fry the mushrooms until they reduce in size. Add diced green chillis and fry. Then add half teaspoon each of red chilli and curry chilli powder, sauté until the raw chilli smell fades away, add salt to taste. Now, add the tomato and onion gravy to the pan and add about 2-3 tablespoon of tomato sauce.  Mix and simmer until the oil starts to separate, then add a cup of beaten curd. Simmer for further 2-3 minutes, taste for salt. Now add aloo mash as per your requirement to make it from a semi gravy to dry dish. Garnish with coriander leaves. Serve it hot with Chappati or Roti, could be used to make Masala Dosa or as masala in Sandwich.