Posts

Butter Beans Potato Gravy - Butter Beans Potato Paal Curry - Butter Beans Recipes

Image
Butter beans potato gravy is prepared with fresh butter beans and potato in a creamy white gravy. It's a simple mild gravy that you can serve with chapathi, poori or even with pulav and biryani. This butter beans and potato gravy require very little effort and it's a great choice for potluck lunch and dinner.    This butter beans and potato curry tastes similar to white vegetable kurma with little variations in the cooking methods. Fresh butter beans are perfect for this gravy. Butter beans are high in protein and fiber, so this gravy is not just delicious, it's healthy too. For this gravy you can also include green peas. The masala paste includes poppy seeds and cashew nuts, which will help to thicken the gravy. Adding cashew nuts in the masala paste are the most common ingredient used for thickening gravies.  You can make this gravy as thick as you want. Usually the gravy thickens naturally, as it  cools down, but you can cook it for an extra 5 to 10 minutes to get a thic

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Image
Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ingred

Badam Coconut Burfi - Badam Coconut Burfi with Unrefined Jaggery Powder - Naatu Sarkkarai Sweet Recipes

Image
Badam coconut burfi is prepared with badam, desiccated coconut powder, unrefined jaggery powder and ghee. These burfis are delicious and super simple.  To make this badam coconut burfi you have to soak the badam for 2 to 3 hours and then we have to grind it with desiccated coconut powder. Once the grounded badam coconut paste is ready, you have to mix it in the jaggery syrup. Before we get into the recipe, a few words about unrefined jaggery powder. It's important to dissolve the jaggery powder in a vessel and then boil for a few minutes. When it dissolves completely strain and add it to the grounded badam coconut paste. After preparing many sweets with jaggery powder I found this trick and it was good. Because if we directly add the jaggery powder, it has some fine impurities and the taste is also not so good. Sweets like burfis or katlis which are made with jaggery powder will be more moist and dense when compared to burfis made with white sugar. For this reason, you have leave t

Bajji Milagai Kootu - Bajji Milagai Recipes - Mirchi Bajji with Vegetables and Dal

Image
Bajji milagai is the long variety green chilly commonly used for bajji, sambar and gravy.  As I was asking for recipe ideas with this bajji milagai, my husband suggested me the idea to try a  kootu dish with bajji milagai. The first thing I told him that it will be very hot and it won't taste good for kootu dishes. Then he told me to include carrot, potato in this kootu, so it will reduce the spiciness level. I had no plans to take the video, but my husband asked me to publish the recipe along with the video on the blog.   The kootu was so delicious and it is a best side dish for rice, chapathi and poori. The beautiful orange colour from the carrots, a hint of red colour from tomato in the kootu looks awesome. When you take a first bite, it tastes like regular vegetable kootu . After a few minutes, you feel a little hotness in your tongue. I have removed the pith and seeds in the chilly. For this kootu, I started off by cooking the carrots and potatoes first and then added the chil