Capsicum Mushroom Khuskhus Gravy

#CapsicumMushroomKhuskhusGravy : I generally use #capsicum in the preparation of semiya upma, rava upma, pulav and some time in stir fry and curries along with other vegetables.Capsicum has a distinct flavour and taste. So this time I made a gravy for pulav adding coconut khuskhus masala.

Ingredients :
1                                            Capsicum, cut into 1/2 inch equal size pieces
4 or 5                                     Mushrooms
1                                            Onion, Chop nicely
1 Tsp                                      Carrot, chop nicely
For Masala :
3 Tsp                                    Coconut scrap
3                                          Cashew nuts
2                                          Green chilly
10                                        Black pepper
1 Tsp                                   Khuskhus
1 Tsp                                   Cumin
3 cloves                                Garlic

2 Tsp                                    Oil
small quantity of Coriander leaves to garnish.

Method :
Grind the given ingredients into a smooth paste adding enough water.

Keep a kadai with oil over a slow flame.
Saute onion for 2 minutes and then add capsicum and carrot.
Saute for two minutes and put pieces of mushroom.
Saute until it becomes soft.
Add prepared masala and enough salt.

Allow to simmer until all ingredients combine together and reaches gravy consistency.
Turn off the stove.
Transfer into a serving bowl.
Garnish with coriander leaves.

This is an excellent side dish for poori, chappathy,


roti and neerdosai.





Other recipes you might like to try

mushroom soup

mushroom palak soup

mushroom tomato..

Cauliflower mushroom

Fatafat Channa Masala

bhini masala curry

vegetable kurma

cauliflower tomato kurma

potato kurma

karamani [ cowpea ] curry

To try variety of dishes

Recipe Index

Ideas for Breakfast and Dinner

Tiffin Recipes

Poduthalai Thuvaiyal

#PoduthalaiThuvaiyal : #Poduthalai is a wild plant commonly grows in gardens as weeds and near water bodies. It is also grown in some gardens as ornamental plants for its attractive purple color flowers. It is known as Frog fruit or Purple Lippia in English.
The scientific name is Phyla nodiflora [ Lippia nodiflora ].

This is extensively used in Ayurveda and Siddha system of medicine for dandruff treatment and other skin related problems. It also helps to relieve stomach disorders.
Recently I came to know about this plant through my mom when I went there.
She prepared a thuvaiyal using the leaves and told me that it is a very good for stomach disorder.
The thuvaiyal was slightly bitter in taste and the bitterness was compensated by adding little jaggery.
When I came back I saw these plants in my garden itself.

I prepared poduthalai chutney following my mothers' recipe.

Ingredients :
1/4 cup                                           Poduthalai leaves, wash and pat dry with a dry cloth
1 Tsp                                              Black gram [ urad dal ]
1/2 Tsp                                           Coriander seeds
10                                                   Black pepper
2 or 3                                              Red chilly
Small amla size                                Tamarind, soak in lukewarm water
Small piece                                     Asafoetida
1 Tsp                                              Jaggery
4 cloves                                          Garlic
3/4 Tsp                                          Salt
1 Tsp                                             Gingelly Oil [ Sesame//till oil ]

Method :
Heat a kadai over a slow flame.
Add 1/2 Tsp of oil and fry red chilly and asfoetida.
Take out and place in a plate.
In the same kadai roast blak gram until it turns golden color.
Take out and keep on the same plate.

Then roast coriander and black pepper until aroma comes out.
Now add remaining 1/2 Tsp of and saute washed poduthalai leaves for 3 to 5 minutes.
Let all the fried and roasted ingredients to come to room temperature.
Now take these cooled ingredients along with other ingredients in a mixie jar.
Grind without adding water.
Then grind into a smooth paste by adding less than 1/4 cup of water.
Now transfer the prepared chutney into a serving bowl.

This is mixed with hot white rice adding a dash of gingelly oil [ sesame//till oil ] and can be relished with drumstick sambar as side dish.


Poduthalai chutney goes well with upma


or pongal also.




You might like to try





Other chutney recipes you might like to try

Tamil :Pirandai thuvaiyal English : Veldt grape chutney

Tamil : Kothamalli Pachai chutney English : Coriander leaf green chutney

Tamil : Pudhina thayir chtuney English : Mint yoghurt chutney

Tamil : Vallarai chutney English :  Centella Chutney

Tamil : Poduthalai thuvaiyal English : Purple Lipia Chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Making Paneer

#Paneer butter masala, paneer tikka, paneer starters all these recipes need paneer [ #Indiancheese ]. Sweets like rasagulla, rasamalai, sandesh, etc., are also prepared using paneer. paneer is the basic ingredient in all these recipes. Paneer is available in the sweet shops, supermarkets and also in milk co-operative outlets. Paneer bought from market is good for preparing many varieties of gravy and snacks.But it is not suitable for sweets. Moreover it has very limited shelf life as it is prepared from milk. So it is advisable to make paneer at home.
Now we will see how to prepare paneer at home.

Ingredients :
1/2 lt                                      Milk
2 - 3 Tsp                               Vinegar
Or
2 Tsp                                     Lemon Juice

Method :
Boil milk in a wide mouthed vessel.
Turn off stove when the milk starts boiling and rises up.
Wait for 5 minutes and then add a tsp of vinegar/lemon juice.
Mix well and the milk would start curdling.
Now again add 1/2 tsp of vinegar/lemon juice.
Milk would have curdled fully and separate into paneer and water.
This water is called whey.
The whey water color should change to light greenish yellow.
If needed add little more vinegar.
Now paneer is ready to be separated from whey water.
Allow to stand for 15 to 20 minutes.

I have used disposable strawberry containers to filter whey water instead of muslin cloth.
I made holes on all four sides of the container at regular intervals just above the bottom edge.
Now pour the curdled milk into this container with holes to strain the whey water into another vessel.

Do not throw away this whey water.
It can be used for cooking rice.

Now place another disposable container without holes over the paneer.
Add some weight over it to set.
This way excess water comes out through the holes under pressure.

Keep the whole set up on a plate and refrigerate. Allow to stand for 2 to 3 hours to get dry paneer..

Ah! paneer is ready to use. Cut and use for preparing gravy, tikka etc.,..
Crumble paneer with fingers and use for the preparation of rasagulla, rasamalai, etc.,....

The prepared paneer can be stored in refrigerator in an airtight container for 3 to 4 days.

It can also be stored in fridge by immersing paneer in water. Change the water daily.




Paneer Recipes :

Paneer masala curry

Rasagulla