Multi Purpose Dry Aloo Subzi for Masala Dosa, Samosa etc.

In India you will find Dry Aloo Subzi in or with many popular snacks and main course dishes like Samosa, Masala Dosa, Bread Pakora, Aloo Bonda, Paratha, Cutlet, Poori etc. Let’s check out in this post how to make delicious multi purpose Aloo Subzi?

dry aloo subji

Read Dry Aloo Subzi Recipe in Hindi

Continue reading “Multi Purpose Dry Aloo Subzi for Masala Dosa, Samosa etc.”

Restaurant Style Coconut Chutney

We Indians like to eat Coconut (aka Nariyal) Chutney with almost all South Indian dishes like Idli, Dosa, Medu Vada etc. In this post we will see how to prepare Restaurant Style Tasty Coconut Chutney at home?

coconut chutney with dosa

Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch Grated Ginger, 2 green chilies (finely chopped), Salt (as per your taste).

Grind all the above in a grinder to make a paste. You may need to add small amount of water while grinding, but don’t add too much of it.

grinded coconut chutney

For Tadka (Chaunk or Tempering)

In a Frying Pan or Karahi, add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds, 8 to 10 chopped Curry leaves:

mustard seeds in oil for temperingcurry leaves with mustard seeds in oil

When the oil becomes hot, mustard seeds will start crackling. Put the content of the pan in the grinded chutney and mix everything with a tablespoon:

tempered coconut chutney

Your coconut chutney is ready to be served with Masala Dosa and Sambar Dal:

coconut chutney with dosa sambar

Restaurant Style Coconut Chutney
Restaurant Style Coconut Chutney for Dosa, Idli and Medu Vada.
Author:
Cuisine: Indian
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100 grams or ½ cup of grated coconut
  • 15 grams of Roasted Groundnuts
  • 3 tablespoon of fresh curd or vinegar
  • 1 inch of grated ginger
  • 2 green Chillies
  • Salt as per taste
  • ½ tablespoon of mustard seeds
  • 8 to 10 chopped curry leaves
  • 2 tablespoon of vegetable oil
Instructions
  1. Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch of Grated Ginger, 2 chopped green chilies and Salt (as per taste).
  2. Grind all the above in a grinder to make a paste.
  3. While grinding you may need to add small amount of water, but don’t add too much of it.
  4. For tempering, take a Frying Pan or Karahi and add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds and 8 to 10 chopped Curry leaves in it.
  5. When the mustard seeds starts crackling in hot oil, put the content of the pan in the grinded chutney.
  6. Mix everything very well with a tablespoon.
  7. Your Nariyal Chutney is ready to be served with Masala Dosa and Sambar Dal.

Aloo Gobi Matar Masala Gravy

Aloo Gobi Matar (Vatana) Masala is a delicious curry, which is preferred by many people as a main course dish. Let’s check out in this post how to make this recipe in restaurant or dhaba style?

aloo gobi matar masala curry

1) Cut 2 medium sized potatoes into small pieces. Take a frying pan and pour one third cup of vegetable oil in it. Put the chopped potatoes in the pan and fry them for about one minute.

2) Now, Add 400 grams of chopped cauliflower in the pan and fry both of them for another one minute:

aloo gobi in frying pan

You need to cover the frying pan with a plate and let the potato and cauliflower cook for about two minutes:

cover frying pan

3) Remove the plate and add salt (as per your taste), one fourth tablespoon of turmeric powder and mix everything very well:

saltturmeric powderaloo gobi haldi

4) Add half cup of peas in the pan and keep frying everything until the potatoes and cauliflower becomes soft. Take out everything from the pan in a separate utensil:

peasaloo gobi matar in pancooked cauliflower potatoes peas

5) When you take everything out, a small amount of oil might be left in it. Add one more tablespoon of vegetable oil and then add four or five Curry leaves, one fourth table spoon of cinnamon powder, half table spoon of cumin seeds and one full chopped onion. Mix everything very well:

cumin seeds curry leaves in oilonion in frying pan

6) Add one table spoon of ginger paste or 1 inch finely chopped ginger, one chopped green chilli, one tablespoon of roasted cumin seeds and coriander seeds powder and one tablespoon of garlic paste:

roasted cumin coriander seeds powder

Note: Roasted cumin seeds and coriander seeds powder can be made by taking one and a half tablespoon of coriander seeds and half table spoon of cumin seeds in a pan. You need to shallow fry both of them in one tablespoon of vegetable oil for about half a minute and then grind them to make a powder.

roasted cumin coriander seeds powder in grinder

Mix everything in the pan very well.

7) Take a tomato and chop it into small pieces. Add the tomato in the pan along with 1 tablespoon of sugar and the fried potatoes, cauliflower and peas that we kept in a separate utensil earlier:

sugaradd fried cauliflower potato peas

Mix everything very well.

8) Add one cup of fresh drinking water and keep heating the pan until the water starts boiling:

add watercurry

When the potatoes and cauliflower becomes soft, add one table spoon of Homemade Garam Masala Powder and mix everything very well. You can also add some raisins and your Aloo Gobi Matar Masala Curry is ready to be served with delicious Maida Puri:

aloo gobi matar masala gravy

Garnish it with coriander leaves and cashew nuts.

Also see: Dry Aloo Gobhi Matar Masala (Dry Potato Cauliflower Peas)

Aloo Gobi Matar Masala Gravy
How to make restaurant or dhaba style Aloo Gobi Matar Masala Curry?
Author:
Cuisine: Indian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 400 grams of Cauliflower
  • 2 medium size Potatoes
  • ½ cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1 inch ginger
  • ¼ tablespoon of turmeric powder
  • 1 chopped Chilli
  • ½ tablespoon sugar
  • 1½ tablespoon of coriander seeds powder
  • ½ tablespoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon Coriander Leaves
  • ½ tablespoon of cumin seeds for Tadka
  • Salt as per taste
  • 1 medium size tomato chopped into fine pieces
  • ¼ cup of vegetable oil or Dalda or Ghee
  • ¼ tablespoon of Cinnamon powder
  • 1 Tablespoon of Homemade Garam Masala Powder
Instructions
  1. Cut 2 medium sized potatoes into small pieces and fry them in a frying pan for about one minute in one third cup of vegetable oil.
  2. Add 400 grams of chopped cauliflower in the pan and fry both of them for another one minute.
  3. Cover the pan and let the potato and cauliflower cook for about two minutes.
  4. Remove the plate and add salt (as per your taste), one fourth tablespoon of turmeric powder and mix everything very well.
  5. Add half cup of peas and keep frying everything until the potatoes and cauliflower becomes soft.
  6. Take out everything from the pan in a separate utensil.
  7. Add one more tablespoon of vegetable oil in the pan and then add four or five Curry leaves, one fourth table spoon of cinnamon powder, half table spoon of cumin seeds and one full chopped onion.
  8. Mix everything very well.
  9. Add one table spoon of ginger paste or 1 inch finely chopped ginger, one chopped green chilli, one tablespoon of roasted cumin seeds and coriander seeds powder and one tablespoon of garlic paste.
  10. Add one chopped tomato in the pan along with 1 tablespoon of sugar and the fried potatoes, cauliflower and peas that we kept in a separate utensil earlier.
  11. Mix everything very well.
  12. Add one cup of fresh drinking water and keep heating the pan until the water starts boiling.
  13. When the potatoes and cauliflower becomes soft, add one table spoon of Homemade Garam Masala Powder and mix everything very well.
  14. Add raisins, if you want and your Aloo Gobi Matar Masala Curry is ready to be served with delicious Maida Puri.
  15. Garnish it with coriander leaves and cashew nuts.

Healthy Fruit and Sprouted Vegetable Salad

I have seen many people who don’t like to eat Sprouted Green and Black grams! But, these grams contains very high amount of protein, so let’s check out in this post how to prepare a tasty sprouted vegetable and fruit salad?, so that anyone can eat it without any problem!

Vegetable Fruit Salad

For making the Salad we need following ingredients:

1) 2 to 3 Tablespoon of Sprouted Green Grams (Ankurit Hari Moong):

sprouted green grams

2) 2 Tablespoon of Roasted Groundnuts (Bhuni hui Moongfali):

roasted Groundnuts

3) 2 to 3 Tablespoon of Chopped Carrots (Kati hui Gajar):

carrots

4) 2 Tablespoon of Chopped Cabbage ( Kati hui Patta or Bund Gobhi):

chopped cabbage

5) 2 Tablespoon of Pomegranate Seeds (Anar Dana):

pomegranate seeds

6) 2 Tablespoon of Chopped Tomatoes (Kata hua Tamatar):

chopped tomatoes

7) 2 to 3 Tablespoon of Sprouted Black Grams (Ankurit Kala or Desi Chana):

sprouted black grams

8) 2 Tablespoon of Chopped Apples (Seb):

chopped apples

9) 2 Tablespoon of Chopped Spring Onions (Kati hui Vasanta Pyāja):

chopped spring onions

10) 1 Tablespoon of Honey (Shahad):

honey in salad

11) 1 Tablespoon of Mint Leaves (Pudina):

mint

12) 1 Tablespoon of Vinegar or Fresh Lemon Juice (Nimbu Ras):

vinegar in salad

13) Half Tablespoon of Crushed Black Peppercorns (Gol or Kali Mirch):

black peppercorns

14) Half Tablespoon of Rock Salt (Sendha or Kala Namak):

rock salt

Mix everything very well and your salad is now ready to be served.

Important Note: Never ever store the salad with Rock Salt or Common Salt in it. Salt will drain out water from all fruits and vegetables, and your salad will be ruined. You need to sprinkle the salt just before serving.

Healthy Vegetable and Fruit Salad
Author:
Cuisine: Indian
Recipe type: Salad
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 to 3 Tablespoon of Sprouted Green Grams aka Hari Moong
  • 2 Tablespoon of Roasted Groundnuts aka Moongfali
  • 2 to 3 Tablespoon of Chopped Carrots aka Gajar
  • 2 Tablespoon of Chopped Cabbage aka Patta or Bund Gobhi
  • 2 Tablespoon of Pomegranate Seeds aka Anar Dana
  • 2 Tablespoon of Chopped Tomatoes aka Tamatar
  • 2 to 3 Tablespoon of Sprouted Black Grams aka Kala Chana or Desi Chana
  • 2 Tablespoon of Chopped Apples aka Seb
  • 2 Tablespoon of Chopped Spring Onions aka Vasanta Pyāja
  • 1 Tablespoon of Honey aka Shahad
  • 1 Tablespoon of Mint Leaves aka Pudina
  • 1 Tablespoon of Vinegar or Fresh Lemon Juice
  • ½ Tablespoon of Crushed Black Peppercorns aka Gol or Kali Mirch
  • ½ Tablespoon of Rock Salt aka Sendha or Kala Namak
Instructions
  1. Mix all the ingredients very well and your salad is ready to be served.
Notes
Do not store the salad with Rock Salt or Common Salt in it, as it will drain water from all fruits and vegetables. Sprinkle the salt a few minutes before serving.