Tag Archives: semigravy

method to prepare paneer butter masala

method to prepare paneer butter masala

method to prepare paneer butter masala Most of our kids even us have a special fondness for this world renowned luscious gravy “The paneer butter masala”. Most celebrated restaurant item I must say!When we go to any multi-cuisine restaurant the menu lists may be with limitless varieties.But,we just end up ordering this creamy buttery paneer butter masala most of the time.My kids always love to order butter nan and for that the perfect pair will be always this paneer butter masala each time. It goes well with Nan,parotta,chappathi or even with simple phulkas.The method to prepare paneer butter masala is actually Continue reading

rajma masala curry recipe /curry for rice

rajma masala curry recipe /curry for rice

rajma masala curry recipeWe do a kootu variety with this rajma but other than that I have not tried this beans in any!had a thought to do punjabi rajma for long time and this time too it didn’t happen.I was all set soaking the rajma the previous day and suddenly thought to do a gravy with rajma (rajma masala curry recipe)which would go with rice,so I was searching for the recipe and found one from sharmis passion and the dish came out decently good.That day I did some simple beetroot dry curry/stirfry ,rasam and this rajma masala to go with plain rice. Continue reading

recipe of pumpkin curry /Puli Kuzhambu(Poosanikai/Parangikai)

recipe of pumpkin curry /PuliKuzhambu(Poosanikai/Parangikai)

recipe of pumpkin curry /Puli KuzhambuPuli kulambu in general is a compelled South Indian lunch item served with rice!in particular gracious amounts of gingelly oil(nallennai in tamil) usage is a must without which the real distinctiveness of this gravy will be lost.There are many  options of vegetables like ladyfingers,drumstick that can be added to puli kulambu. This poosanikkai/Parangikai Puli Kuzhambu is one such appreciable sweet and tangy curry combination that I love to relish with a good amount of hot rice and some crunchy papadam/applam would be a great satisfying combination with it. Continue reading

capsicum masala gravy curry

capsicum masala gravy curry

capsicum masala gravy curryIam a die-hard fan of punjabi foods and the cuisine is finger-licking good!I adore its diverse range of dishes both vegetarian and non-vegetarian.Capsicum is a crunchy,glossy and a firm vegetable which cannot be cooked for long as it will loose all its crunchiness, flavor and color. The skin part is needed for this gravy so,should remove the white pith,seeds and cut into cube shapes or even big chunks. Continue reading

how to make vegetable kofta curry with beetroots

how to make vegetable kofta curry  with beetroots

how to make vegetable kofta curry with beetrootA novel idea of preparing colorful beetroot kofta curry came from one of the famous cook books that I have and never heard or tasted it before but I was particular that I should try it as it is a different form of kofta with intensively potent beetroots!! the deep and colorful kofta balls floating on a orangish gravy goes best with chapatis and Nan(Indian bread) Continue reading