EFM - VARIETY RICE SERIES ROUND UP!

Join with us in the EFM - MUTTON SERIES and for more details about the event, click HERE!

Presenting you the Round Up for the "EFM - Variety Rice Series" and I Welcome you all to the Round Up! A surprise awaiting for u all at the end of the Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Variety Rice Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. I received totally 109 types of variety rice recipes. Can we all get this altogether from one person or from one book? It's impossible, i can say!

Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have One-Stop-Shop for Various variety rice recipes. I am really very happy and thank you all for your support and encouragement. I have submitted the round up in the order i have received the entries.Here is what you have been looking forward to…

If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.



1. Coconut Rice (Thengai Sadam) from Kamala Bhoopathy

2. Spicy Dum Mushroom Biryani from Sushma Mallya

3. Tawa Vegetable Rice from Sushma Mallya

4. Paneer & Corn Rice from Sushma Mallya

5. Hyderabadi Biryani from Sushma Mallya

6. Tamarind Rice from Priyaprashanth

7. Paneer Peas Pulao from Valarmathi

8. Pudina Rice from Anupama

9. Kalthappam from Vrinda Mahesh

10. Curd Rice from Priyaprasanth

11. Sambar Sadham from Indu Srinivasan

12. Methi leaves pulao from Indu Srinivasan

13. Peanut rice from Indu Srinivasan

14. Nellikai sadam from Indu Srinivasan

15. Vegetable masala rice from Indu Srinivasan

16. Keerai rice (spinach rice) from Indu Srinivasan

17. Sweet Rice from Meeso

18. Potato Pulao from Saju Sharfu

19. Mint peas rice stuffed peppers from Sowjanya

20.Paneer Kofta Biryani  from Sowjanya

21.Corn & Peas Rice from Nandini

22. Orange Rice from Vidhya

23. Curd rice from Vidhya

24. Tomato Rice from Vidhya

25. Palak Pulav from Vidhya

26. Bell Pepper rice from Vidhya

27. Veg. paneer pulav from Rekhashoban

28. Pineapple Sadam from Radhika Vasanth

29. Cranberry Rice form Champa

30. Coconut Rice from Esaiselvi




31. Rajma Rice from Shama Nagarajan

32. Vegetable Biriyani from Shama Nagarajan

33. Mutton Biriyani from Shama Nagarajan

34. Peas Pulao from Shama Nagarajan

35. Mushroom Biriyani from Shama Nagarajan

36. Coconut Milk Tomato Rice from Shama Nagarajan

37. Tomato Rice from Shama Nagarajan

38. Dal methi leaves rice from Shama Nagarajan

39. Healthy green rice from Shama Nagarajan

40. Ven Pongal from Shama Nagarajan

41. Capsicum Rice from Shama Nagarajan

42. KONDAKADALAI SADAM / RED CHANNA DAL RICE from Shama Nagarajan

43. Garlic Rice from Shama Nagarajan

44. Lemon Rice from Shama Nagarajan

45. Bisi bela bath from Shama Nagarajan

46. Puliyotharai from Shama Nagarajan

47. Cauli flower rice from Shama Nagarajan

48. Coconut Rice from Shama Nagarajan

49. Carrot Rice from Shama Nagarajan

50. Multi protein rice from Shama Nagarajan

51. Coconut milk vegetable rice from Shama Nagarajan

52. Brinjal Rice from Shama Nagarajan

53. Chicken Biriyani from Shama Nagarajan

54. Sweet Pongal from Shama Nagarajan

55. Ghee Rice from Shama Nagarajan

56. Turnip green rice topped with cashews and cheese from Raje

57. Bisibele bhath from Raje

58. Paneer fried rice from Raje

59. Tricolor fried rice from Raje

60. Lemon Rice from Raje



61. Avarekalu Akkitari Uppittu/Avarekalu Upma from Pari Vasisht

62. Methi Bhaath from Pari Vasisht

63. Avarekalu akki roti from Pari Vasisht

64. Capsicum Pulav from Sabreen Nazeer

65.Pomegranate Rice from Nandini

66.Kuzhi Paniyaram from Nandini

67. Carrot Methi Pulao from Nandini

68. Curd Rice with Turmeric from Nandini

69. Yellow Rice from Priya

70. Rajma & Bellpepper Pulao from Priya

71. Chinese Vegetarain Fried Rice from Priya

72. Curd rice from Lissie

73. Jeera Rice from Malini Basu

74. Paneer Peas Pulao from Malini Basu

75. Jeera Peas Rice from Malini Basu

76. Kiribhath from Malini Basu

77. Mishtibhaath from Malini Basu

78. Averekalu/Fresh field beans Palav from Padma

79. Fried Rice from Namitha

80. Masala Dosa from Namitha

81. Chicken Biryani from Namitha

82. Hyderabadi Chicken Biryani from SE(Denufood)

83. Chana Dal Pulav from SE(Denufood)

84. Mixed Vegetable Pulav from SE(Denufood)


85. Kobbarannam from Kavya Naimish


86. Kichidi from Kavya Naimish


87. Methi Pulav from Kavya Naimish


88. Vegetable Dum Biriyani...using ready made paste from Prathiba

89. Onion Capsicum Rice from EC

90. Vegetable Dum Biryani from Usha Rao




91.  Pumpkin in Coconut Milk(Olan), Lemon Rice(Brown) & Ginger Spiced Soup(Rasam) from Sadhana

92. Kabsat al dajaj / Chicken with rice and tomatoes from Faiza Ali

93. Arroz verde/ mexican green rice from Faiza Ali

94. Mutton biryani(Bangalore style) from Faiza Ali

95. Mansaf/ Jordanian rice  from Faiza Ali

96. Amarnath Rice from Avanthi Rao

97. Methi Pulao from Avanthi Rao

98. Vrat ka Chawal from Avanthi Rao

99. Ven pongal from Avanthi Rao

100.  Mushroom Rice from Kanchan

101. Onion and Potato Rice from Kanchan

102. Garlic-icious Rice from Jayashree

103. Ghee Cocnut Rice from Rina
 
104. Tava pulao from Renuka Bedre-Rao

105.  Jeera rice and Dal fry from Renuka Bedre-Rao

106. Capsicum n Corn Rice from Saraswathi Iyer

107. Curd rice with Pomogranate from Saraswathi Iyer

108. Egg Fried Rice from Jayashree

109. Ghee Rice with Mixed vegetable curry from Srividhya Ravikumar. Her recipe follows:
Ghee rice


Ghee rice is a very easy rice recipe and i cooked the entire thing in rice cooker.Here is the recipe directly.

Add 5 tsps of ghee in rice cooker pan and add 2 bay leaves, a big piece of cinnamon and 6 pieces of clove.
Now add 2 onions and fry till transparent,then ginger-garlic paste ,chopped one tomato(i use bangalore tomato which gives nice taste to it).
Add washed 1 cup of basmati rice and fry all together without adding water.Add salt and a bunch of mint leaves now.
Now add water - i added 11/2 cup water for 1 cup rice. close the cooker and let it cook. When it is done take out gently..
Ghee rice is ready with mild masala and is not spicy at all..

Recipe for Mixed Vegetable Curry (without oil)

Ingredients:
Carrot - 2
potato - 2
Beans - 10
Frozen peas- 100gms
capsicum -1
onion -1
Tomato - 2
Ginger-garlic paste - 1/2 tbsp
Garam masala powder -1/2 tsp
chilli powder - 1tsp
turmeric powder 1/4tsp
salt
oil
coriander powder - 1/2tsp
sugar - 1/4tsp
coriander leaves

Method:

chop and cook the vegetables in a pressure cooker for 1 whistle or in a microwave for 4min.

Grind the tomatoes with the above masala powders.

add ginger-garlic paste to the cooked vegetables, tomato puree mixture, salt, sugar and stir well.

cook for 5 more mins until the masala blend with vegetables.

Garnish with coriander leaves..


Undoubtedly, the First Place goes to Shama Nagarajan,for sending maximum of 25 entries to the event! Enjoy it and Congrats Shama!




And the Second Place goes to Indu Srinivasan and she has send 6 entries for the event and  Congrats to you Indu! 

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EFM - MUTTON SERIES!

Halo Friends!!!!

Happy to see you all again after a long break! We shifted our place to a new location by last week which was not pre-planned earlier and so we were very busy with house hunt and in shifting our things to new place and everything happened in a hurry ! Now we have settled well now here and only by yesterday i got the internet connection and so i was not able to post the round up of variety rice series and missed you all and your delicious recipes in this break!



I am really thankful to all the blogger who participated in the EFM - Variety Rice Series and made it successful! I have received numerous entries for Variety Rice Series for which the round up will be published tomorrow!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of December  is  "MUTTON RECIPES". So, come out with all your mutton recipes and am awaiting eagerly for your entries.


Rules for Participating in the Event:

1. Prepare any type of Mutton recipes,and post it in your blog in the month of December 15,2009 to February 15th,2010 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Do not forget to provide a link back to this announcement page and to use the logo .

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Mutton Series" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is
FEBRUARY 15th,2010. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for Mutton recipes!


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Tomato Kurma / Thakkali Kuruma


Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!

Ingredients:

Tomato - 4 (medium size) (roughly chopped)
Onion - 1 (roughly chopped) + Onion - 1/2 (finely chopped)
Grated Coconut - 1/4 cup (Grate 1/4 shell of a full coconut)
Coriander Powder - 3 tsp
Chilly Powder - 1 to 2 tsp
Cumin Powder -  1/2 tsp
Turmeric Powder - 1/4 tsp

Ginger Garlic Paste - 1 tsp
Aniseed - 1 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1 inch piece
Salt - to taste
Cooking Oil

Cooking Instructions:

Heat  oil in a pan and saute it with aniseed, cloves, cardamom and cinnamon. Now add roughly chopped onion, tomato and ginger garlic paste and fry it until onion and tomato become soft. Switch off the flame at this stage and let it cool for a while. Grind this to a smooth paste along with grated coconut by adding a little of water.



Heat 1 tbsp of oil in a pan and saute it with aniseed and add the grind paste and fry for a while. Now add coriander powder, turmeric powder, chilly powder and cumin powder, enough amount of salt and add a little of water and cook until the gravy thickens well and the raw smell of the dry powders leaves of the dish. Garnish with coriander leaves and switch off the flame.

Side Dish: Goes well with idli, dosa, chapathi

I adopted this recipe from here and thanks a lot Padma for such a nice recipe!



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Chicken Chukka


 Ingredients :

Chicken - 1/2 kg (clean and cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Salt - to taste
Cooking Oil - 5 tbsp

Service For : 2 People
Cooking Time : 20 minutes

 

Cooking Instructions :



Add chicken pieces and enough amount of water in a pressure cooker and cook until the Chicken is soft and well done. Do not drain off the excess water (which we call as soup) since you can use it while frying the chicken which gives an added taste.





Heat oil in a pan and fry the pepper powder, chilly powder, cumin powder and garam masala and ginger garlic paste for a while until the raw smell leaves off. But do not burn it off and so take care while u fry the dry powders. Add the cooked chicken along with the soup and required amount of salt to it now and cook until the gravy becomes dry.

It can be served with rice, rotis, naan and briyani.

Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!



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EFM - Variety Rice Series!

I am really thankful to all the blogger who participated in the EFM - Oats Series and made it successful!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of November is  "VARIETY RICE RECIPES". So, come out with all your  variety rice recipes and am awaiting eagerly for your entries. Variety Rice includes our traditional Indian recipes, continental recipes and everything which use the basic ingredient as Rice.

Remember that you can  send both Vegetarian and Non-Vegetarian recipes for Variety Rice Series!





Rules for Participating in the Event:

1. Prepare any type of Variety Rice recipes,and post it in your blog in the month of November 15,2009 to December 15th,2009 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Provide a link back to this announcement page and use the logo without fail.

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Variety Rice Series" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is December 15,2009. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for variety rice recipes!




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EFM - Oats Series Round Up!

Presenting you the Round Up for the "EFM - Oats Series" and I Welcome you all to the Round Up of Breakfast Series! A surprise awaiting for u all at the end of the final Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate this Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen.

I received 22 entries for this Oats Series and If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.

Here is what you have been looking forward to…



From the top, left to right:

1.  Lowfat Eggless Banana Oatmeal Muffins from Divya Vikram

2. Banana Oat & Wheat Muffins from Spicebuds

3.  Oat Bran N Banana-Applesauce Cocoa Brownie from cool Lassi(e)

4. Eggless Banana Walnut & Apricot Muffin from Muskaan Shah

5. Eggless Oatflour & Sesame Cookies from PriyaSuresh

6. Oats Crackers from PriyaSuresh

7. Eggless Quick Oatmeal Cookies from PriyaSuresh

8. Stuffed Rajma Paratha from PriyaSuresh

9. Cheesy Spinach & Oats Swirl Buns  from PriyaSuresh

10. Cheesy Oats Paratha from PriyaSuresh

11. Baked Oats Crusted Oats & Veggies Patties from PriyaSuresh

12. Eggless Chocolate & Oats Cookies from PriyaSuresh

13. Granola Breakfast Bars from Divya Vikram

14. Oat, Fruit & Nut Bars from cool Lassi(e)

15. Oatmeal Wheat Bread from Divya Vikram

16. Oat, Oat Bran and Chickpea Burgers from cool Lassi(e)

17. Raisins and Brazilnut Crunchies from Jayasri

18.  Oats Sweet Puttu from Usha Nandhini

19. Eggless Nutritious Oats Fruit & Nut Scones from Muskaan Shah

20. Stuffed Oats and Wheat pancake from Pari

21. Protein Packed Vegan Rajma & Oats Patty from Muskaan Shah

22. Oats Burger from usha Nandhini


Undoubtedly, the First Place goes to Priya,for sending maximum of 8 entries to the event! Enjoy it and Congrats Priya!



And the Second Place goes to 3 participants Muskaan Shah, Cool Lassi(e) and Divya Vikram and they all has send 3 entries for the event and  Congrats to you three People! 




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My 300th Post and Gulab Jamuns to Celebrate It !!!

Wow, I can't believe I have reached 300 posts in 1 year and 8 months of blogging! It's kind of cool to think that I've been blogging this long and I hope all of you have enjoyed reading them as much as I have cooking and posting them! I read each and every one of your comments and appreciate them all. I've learned quite a bit about cooking just from reading all the different posts from everyone. You guys are also some of the most hilarious people out there!

At last, I made it! I wouldn't think I would write so much about food. Thanks for all you readers and food bloggers for inspirations, and a special thanks to my Hubby, backbone of this blog and mine and He is the only man who inspired me a lot to start a cooking blog to make the collective cooking all possible and Thanks a lot to you my Darling because without you its not possible. Love you always!

I like to give this "ROSE BOUQUET AWARD" to all my blogger Friends who made this milestone to happen! Please Accept it!




Coming to the recipe, I adopted this recipe from vahrehvah.com



Ingredients:

For Dough:

Milk Powder - 2 Cups
Dalda /Vegetable Shortening - 2 tsp
All purpose Flour / Maida - 2 tsp
Baking Powdr - 1/2 tsp
Sooji / Semolina - 2 tsp
Milk - 2 tsp or as you require to form a dough
Cooking Oil / Ghee - to deep fry

For Sugar Syrup:
Sugar - 2 cups
Water - 2 cups
Milk - 2 tsp

Cooking Instructions:


Let's make the sugar syrup first.  Mix 2 cups of Sugar and 2 Cups of water in a deep pan and bring it to boil on medium flame. When the sugar starts boiling well, switch off the flame. If you find any impurities in sugar, then add just 2 tsp of milk to the sugar syrup when it starts to boil and stir well and leave it undisturbed for few seconds and now you can see that the impurities in sugar will start to float on the top of the syrup and stick to the sides of the pan. Now with the help of a spatula or spoon, remove the impurities and switch off the flame when the sugar syrup comes to a rolling boil.  Keep this sugar syrup aside.

Take 2 cups of milk powder in a bowl and add 2 tp of shortening to it and just mix it well to make it a bread crumbs consistency. Add maida, sooji and baking powder to it and mix well. Now just sprinkle a little milk to form a smooth dough. Keep this dough undisturbed for 10 minutes. Make equal number of small balls out of the dough by gently rolling them between the palms of your hands.


Heat the oil in a wide pan and deep fry the jamuns in batches. The jamuns must be gently stirred to evenly cook on all sides. It should be cooked until it is golden brown on all sides. Once it is cooked, put the jamuns in sugar syrup.







Will see you all again with the Round Up of EFM - Oats Series!
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Paasipayaru Vadai / Green Gram Vadai

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE!



Ingredients:

Paasi Payaru / Pachai Payaru/ Green Gram - 1 cup
Bengal Gram / Kadalai Parupu - 4 tbsp
Rice Flour - 4 tbsp
Onion – 1 (finely chopped)
Green Chilly – 2 (finely chopped)
Curry Leaves – few
Salt - to taste
Cooking Oil

Cooking Instructions:

Soak Green gram and Bengal gram in a bowl of water for an hour. After an hour drain the excess water and grind it little coarsely without adding water. Mix rice flour, chopped onions, chillies and curry leaves and enough salt to the grinded flour thoroughly. Divide the flour into equal number of small size of balls.



Heat oil in a pan. Take a ball and flatten it with the palm of your hands. Slip the vada in oil and let it tocook in simmer flame itself. When one side is cooked, turn it to the other side and let it to cook well. Vada is ready to serve. You can provide this healthy snack with a cup of hot coffee!




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Parota

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE!



Ingredients:

Maida / All purpose flour - 4 cups
Water - 1 cup
Cooking Oil - 1 tbsp ( for kneading)
Salt - 1 tsp
Sugar - 1/2 tsp
Cooking Oil - 1/2 cup ( to cook parota)

 


Cooking Instructions:

Mix maida, sugar, salt, 1 tbsp oil and enough amount of water and make a smooth dough. Spread 1 tbsp of oil over the dough and cover the dough with a damp cloth and keep it aside for about 2 hours. After an interval of 2 hours, Take a small portion of dough in your hand and Keep the dough in between the index finger and thumb and press it. You will get a lemon size ball from the dough. Repeat the same process until you finish the dough. Again cover those balls with a damp cloth and leave it for one more hour. More the time we leave the dough undisturbed, more easy for us to roll out parotas and parotas will be soft too.


Now take a lemon size dough, apply oil in your hands and the rolling board and pin. Now spread the dough as thin as possible and as large in size as possible. Take the dough from one of its corner side and fold like saree pleats and make a spiral shape from the pleats shape. Repeat the same for the whole dough and keep it aside for 15 more minutes. After 15 minutes, take the dough and just press it by your greased hand till you get a disc shape. Do not roll it out with the rolling pin.




Heat the tawa and Cook the parotas on both sides. Once u finish cooking all the parotas, take 3 of parotas in a plate and keep it ion between both of ur palms and just clap your hands. This process will make the parotas more flaky. Our Parota is ready to serve. I served it along with chicken gravy.

Side Dish: Chicken Chalna, Veg Kuruma and non veg gravies.


I followed the recipe step by step from Kamala's blog. She has explained in a detailed manner with the pictures how to cook parota and really it came out too good when i executed the process in my kitchen.


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Spicy Baby Potatoes

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE!



Ingredients:

Baby potatoes –1/4 kg
Onion - 2 (finely chopped)
Sambhar Powder - 1 1/2 tsp ( i used Aachi Brand)
Turmeric powder - 1/4 tsp
Garlic - 5 pods (finely minced)
Curry leaves –A sprig
Water - 2 tbsp
Mustard seeds - 1 tsp
Salt - to taste
Cooking Oil - 2 tbsp

Cooking Instructions:

Wash the potatoes and pressure cook it for 2-3 whistles. Once it is cooled down, peel off the skin and keep it aside. Let the potatoes be rightly cooked not too hard, not too soft. Add sambhar powder, turmeric powder aand salt to the potatoes and sprinkle a very little of water and mix it well so the masala coats evenly on all the potatoes. Let it marinate for at least half an hour.



 Heat oil in a pan and saute it with mustard seeds and curry leaves. Now add onion and garlic to it and fry until onions become soft. Now add the potatoes to it and fry well. Sprinkle some more water, if necessary. Let it cook in a simmer flame for about 15 minutes until the potatoes become dry and crispy. Now it is ready to serve!

Side Dish: Hot Rice, Lemon Rice and Tomato Rice


Thanks a lot Bharathy for your lovely recipe and her recipe is here and actually i adopted this recipe from her blog!
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Aloo Matar Masala / Potata and Peas Gravy

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE! 


Ingredients:

Potato - 3
Fresh Green peas - 50 gms
Onion - 1 (lengthwise chopped)
Tomato - 2 (large in size - roughly chopped)
Aniseed - 1/2 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Ginger Garlic Paste -  1 tsp
Garam Masala - 1/2 tsp
Coriander Leaves - 2 tsp (finely chopped - to garnish)
Salt - to taste
Cooking oil

Cooking Instructions:


Wash and clean the potatoes and pressure cook for 3 whistles. Do not overcook it, since the gravy won't taste good. Once it is cooked, peel off the skin and cut into small cubes.

Meanwhile, heat 2 tbsp of oil in a pan and add onions to it and fry till it becomes golden brown and add tomatoes at this time and cook for few seconds. Switch off the flame and let the mixture to cool. Once it is cooled, grind this mixture to a fine paste.




 Heat 2 tbsp of oil in a pan and  saute it with aniseed. Add the grind paste to it and saute for few seconds. Add ginger garlic paste, coriander powder, cumin powder, turmeric powder, chilly powder,  and garam masala and fry it until the raw small leaves off the dish. Now add green peas and required amount of salt and a cup of water and cover the pan with a lid. Let it cook for 5 minutes and by this time the green peas will get cooked. Open the lid and add the cooked potatoes to it and let it cook until the masala coats over the potatoes and the gravy thickens to the required consistency. Garnish it with chopped coriander leaves.

Side Dish: This gravy tastes too god with chapati, naan and poori and even with dosas.
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