Category Archives: Gravy

Crab Roast

PhotoGrid_1497170554255

Preparation time: 15 mins

Cooking time: 30 mins

Serves: 5 to 6

INGREDIENTS: 

  • Crab : 500 gms
  • Onions: 2 chopped
  • Tomatoes: 1 chopped
  • Ginger: 1 tsp crushed
  • Garlic: 1 tsp crushed
  • Green chilli : 2 crushed
  • Grated coconut: 1 cup
  • Salt: for taste
  • Curry leaves: few
  • Coconut oil : 2 tbsp

For masala paste: 

  • Kashmiri red chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Pepper powder: 1 tsp
  • Coriander powder: 1 tsp
  • Shallots: 5 to 6 nos.
  • Garlic cloves: 2 to 3
  • Ginger: a small piece

PREPARATION:

  • For masala paste, grind all the ingredients listed under masala into a smooth consistency.
  • Heat oil in a clay pot , add crushed ginger , garlic, green chilli and curry leaves.

IMG_20170611_224449_029

  • Saute for a minute and add onions with little salt .
  • Saute onions until it turns golden brown.

IMG_20170611_225600_101

  • Add the ground masala paste and little water and mix well.

IMG_20170611_225705_717

  • Add tomatoes and cook until it turns mushy.

IMG_20170611_225801_968

  • Now add the cleaned crab pieces into it and mix well.

 

IMG_20170611_225846_013

  • Close and cook for 5 mins.

IMG_20170611_225949_771

 

  • Remove the lid and add grated coconut ( blend it just once coarsely in grinder before adding).
  • Mix well and cook for another 5 minutes.
  • Garnish with curry leaves and serve.

Gavthi Chicken Patla Rassa

IMG_20170305_180608_924.jpg

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 6 to 8

INGREDIENTS:

For gravy:

  • Onion: 3 big finely chopped
  • Kolhapuri masala /chicken masala: 3tbsp
  • Kashmiri chilli powder : 2 tbsp
  • Turmeric powder: 1/2 tsp
  • Salt: for taste
  • Lime juice : 2 tsp
  • Chicken: 1 kg
  • Ginger garlic paste : 1 tbsp
  • Coriander leaves : finely chopped 1 cup

To grind :

  • Dry coconut pieces : 1 cup
  • Garlic cloves : 8
  • Ginger : 1 small piece
  • Coriander leaves : 1/2 cup
  • Cumin seeds : 2 tsp
  • Sesame seeds : 2 tsp
  • Water

PREPARATION:

  • Clean chicken pieces ,drain and keep aside.
  • Heat oil in a pressure cooker, add half of the chopped onions and saute until onion turns translucent.
  • Add  ginger garlic paste and saute until raw smell goes.
  • Add turmeric powder and mix.
  • Now add chicken pieces and mix well , saute for 2 to 3 mins.
  • Add salt and 2 n half cups of water and pressure cook till 2 whistles.
  • Dry roast cumin seeds and sesame seeds.
  • Grind together dry coconut, garlic cloves , ginger, roasted cumin and ginger , coriander leaves and water into a smooth paste.
  • Once chicken is cooked remove from flame add separate the chicken stock and keep aside.
  • In another vessel heat little oil and saute remaining chopped onions until it turns translucent.
  • Add the ground paste and little water and cook for 3 mins.
  • Add kolhapuri masala or chicken masala and kashmiri chilli powder.
  • Saute for a minute.
  • Add the chicken stock and more water and let it boil.
  • Add chicken pieces and salt and let it simmer for 5 mins.
  • Add lemon juice and chopped coriander leaves.
  • Serve with rice , bhakri or roti.

Mutton Ghee Roast

PhotoGrid_1488127616246.png

Preparation time :10 mins

Cooking time : 25 minutes

Serves: 5 to 6

INGREDIENTS:

For masala:

  • Dry red chilli :7 to 8 (I used bedki chiili )
  • Coriander seeds : 1tsp
  • Kashmiri chilli powder: 2 tsp
  • Cumin seeds :1 tsp
  • Fennel seeds : 1tsp
  • Black pepper corns : 1 tsp
  • Star anise : 1
  • Cloves:4
  • Cinamon stick: 1 inch
  • Garlic cloves : 3 to 4
  • Ginger: small piece
  • Tamarind: 1 small piece
  • Lemon juice: 1tsp
  • Water

For gravy :

  • Mutton: 1/2 kg
  • Ginger garlic : minced 1 tsp
  • Onion : finely chopped 2
  • Ghee: 5 tsp
  • Coriander leaves: finely chopped
  • Curd: 1tsp
  • Salt: for taste

PREPARATION:

  • Dry roast all ingredients listed under masala and blend it together into a smooth paste.
  • Cook mutton with minced ginger ,garlic ,turmeric powder and salt.
  • Drain and keep the stock aside.
  • Heat ghee in a wok, add onions and saute until it turns golden brown.
  • Add ground paste and add little water.
  • Add 1 tsp curd and mix well.
  • Now add the stock and cook for 1 min.
  • Add the cooked mutton pieces and cook until all the water dries up.
  • Add coriander leaves and mix well.

 

Parippu Rasam

PhotoGrid_1488042801637.png

Preparation time : 10 mins

Cooking time: 15 mins

INGREDIENTS:

  • Toor dal / sambar dal : 1/2 cup
  • Tomatoes : 2 chopped med. Size
  • Onion : 1/2 finely chopped
  • Drumsticks : 7 to 8 pieces chopped
  • Coriander leaves : 1 tsp finely chopped
  • Mustard seeds : 1/2 tsp
  • Curry leaves: 1 sprig
  • Dry red chillies : 2
  • Turmeric powder: 1/2 tsp
  • Chilli powder : 1 tsp
  • Rasam powder: 1 tsp
  • Black pepper corns : 1 tsp crushed
  • Salt : for taste
  • Oil

PREPARATION:

  • Soak dal for 15 mins.
  • Add dal, tomatoes,drumsticks,green chillies ,chilli powder,turmeric powder,black pepper corn,rasam powder ,salt and little water in a pressure cooker and cook till 3 to 4 whistles.
  • Dal should be completely cooked.
  • Now heat little oil in a kadai add mustard seeds ,let it splutter.
  • Add finely chopped onions,curry leaves and dry red chilli. Saute for a minute.
  • Pour this on to the cooked rasam and mix well.
  • Garnish with coriander leaves.
  • Serve with rice.

 

Kerala Chicken Masala

PhotoGrid_1484743816849.png

This recepie is a blend of spicy,tangy and sweet . A perfect side dish for rice or parotta/ roti.

Preparation time: 20 minutes

Cooking time: 30 to 35 minutes

Serves: 8 to 10

INGREDIENTS:

  • Chicken: 1 kg
  • Onions: 6 medium size verticaly chopped
  • Tomatoes:2 chopped
  • Coriander leaves: 1/2cup
  • Ginger garlic paste:1 tbsp
  • Green chillies:3
  • Cashews:1/4 cup
  • Chilli powder:3 tsp
  • Turmeric powder:1/2tsp
  • Pepper powder:2 tsp
  • Coriander powder:2 tsp
  • Chicken masala powder: 1 tbsp
  • Salt: for taste
  • Coconut oil

PREPARATION:

  • Marinate chicken with all dry spice powders,salt,ginger garlic paste for 30 mins.
  • Deep fry the chicken pieces until its 3/4th cooked.
  • Heat oil in a wok,add coconut oil .
  • Add onions and saute until it turns golden brown.
  • Add ginger garlic paste and saute for a minute.
  • Grind tomato and coriander leaves and make a smooth paste.. add this to onion.
  • Saute for 2 to 3 mins.
  • Add 1/2 tsp of each spice powders.You can add according to ur taste too.
  • Now add little water and mix well.
  • Add the fried chicken pieces and combine well.
  • Cover and cook for 5 minutes.
  • Take a small bowl of warm water and soak cashews for 2 mins and grind it to a smooth paste.
  • Add this to the chicken pieces .
  • Cook for another 5 minutes.
  • Add 1 tsp of lime juice and garnish it with chopped coriander leaves.

Egg Masala

PhotoGrid_1484714168893.png

This is a kerala style egg recepie. It has a blend of all the main spice powders which gives the dish a different flavour.

Preparation time: 5 mins

Cooking time:15 mins

Serves:3 to 4

INGREDIENTS:

  • Boiled Eggs:3
  • Onion: 3 vertically chopped
  • Tomato:1 verticaly chopped
  • Green chillies: 2 chopped
  • Ginger: 1 tsp chopped
  • Curry leaves:few
  • Turmeric powder:1/4 tsp
  • Chilli powder:1 tsp
  • Coriander powder: 3/4 tsp
  • Garam masala powder:1 tsp
  • Salt: for taste
  • Mustard seeds:1/2 tsp
  • Coconut oil:1tbsp

PREPARATION:

  • Heat oil in a wok, add mustard seeds let it splutter.Add curry leaves,ginger and green chilli.
  • Add onions salt and saute for 2 to 3 mins .
  • Add tomatoes and toss well until it turns mushy.
  • Add all spice powders and mix well.
  • Add 1/2 cup water and boiled eggs.
  • Cook for 3 mins .
  • Egg curry is ready to be served.

 

CHOLE MASALA

PhotoGrid_1484451160827.png

Serves: 6 to 8

INGREDIENTS:

  • Chickpeas/chole: 200 g
  • Onions: 4 medium sized finely chopped
  • Tomatoes: 2 finely chopped
  • Ginger garlic paste: 1 tsp
  • Green chillies chopped: 2
  • Coriander leaves : finely chopped
  • Chilli powder:2 tsp
  • Turmeric powder:1/2tsp
  • Coriander powder:1 tsp
  • Chole masala powder:2 tsp
  • Salt:for taste
  • Vegetable oil
  • Cumin seeds: 1/2tsp

PREPARATION:

  • Soak chickpeas in water overnight or atleast for 6 to 8 hours.
  • Pressure cook till 5 to 6 whistles.
  • Take out the stock in which chickpeas was boiled and keep it aside.
  • Heat oil in a wok.Add cumin seeds,let it splutter then add ginger garlic paste and saute for 1 min.
  • Add onion and saute until it turns golden brown.Add salt.
  • Add tomatoes and saute till it turns mushy n starts leaving oil .
  • Now add all the spice powders one by one and mix well.
  • Add the water used for boiling chickpeas.You may add more water if you want according to the consistency you want.
  • Add chickpeas and cook for 3 to 4 mins.
  • Add chopped coriander leaves.
%d bloggers like this: