VIRUNDHOMBAL

Peas masala recipe with full video and step by step pictures. This peas masala is a coconut based gravy pairs very well with chapathi, dosa and poori. This peas masala is a simple yet delicious gravy which can be easily prepared by beginners to cooking.  To prepare this peas kurma you will require green peas that have been soaked 6 to 8 hours. You will also need onions, tomatoes  and ground masala paste include onions,  ginger, garlic, fennel, cinnamon, cloves, cardamom, cashew nuts and grated coconut. Now let's see how to prepare perfect peas masala. This masala tastes good with dried green peas because dried green peas are higher in starch, which gives an ideal creamy texture for the kurma. So do  not forget to soak the green peas ahead of time because this is an essential step for this kurma. If you add baking soda for pressure cooking, it weakens the peas skins and you will get mushy peas. If the green peas  are cooked well with a  soft texture, you can...

Matar Paneer Gravy  recipe with full video and step by step pictures. Easy and yummy gravy pairs well with jeera rice, roti, poori, nann and dosa. When I was in 12th standard I cooked this gravy  for the first time on my own by following Chef. Mallika Badrinath's recipe instructions. My sister loved it and she told it tasted closer to the restaurant style gravies. Since green peas are in season now, I decided to post this recipe along with the video. Usually for gravies we cook the green peas separately in a vessel and then we add it to the masala. Today I chose to prepare the gravy in the pressure cooker, as I want to cook the green peas to blend well with the gravy. I used store bought paneer for making this matar paneer gravy. You can use homemade paneer also or you can replace paneer with other vegetables like potato, cauliflower or soya chunks.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Raj...

Plain salna recipe with step by step pictures and full video. Our cuisine has a numerous variety of gravy dishes in both vegetarian and non vegetarian dishes. With so many kinds of gravy recipes there, many of our favourite side dishes for parotta are this plain salna. It is a joy for many of us to mix the parotta with a generous amount of salna and eat it along with onion raita. Although salna dishes have been in our cuisine for many years, they still have some important things you have to remember before proceeding. We will see a few basic tips for preparing a perfect hotel style salna.  1. Always use coconut, cashew nuts and other thickening ingredients like peanuts or roasted chana dal in minimal quantities. Do not increase any one of these ingredients, then your salna will be thick. 2. If the salna becomes too thick during cooking, add warm water and continue to cook for another five to seven minutes. If the salna is not thick enough, close it with the lid and cook until you g...

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but...