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Hot Pooris accompanied by aromatic Potato Masala, a perfect blend of textures and tastes.

The Divine duo of Puri and Potato Masala, a symphony of flavours

"The Ultimate Partners in Crime - Puri & Potato Masala"

Poori Masala, also known as Potato Masala, makes for a delightful accompaniment to your piping hot Pooris. This simple side dish boasts boiled Potatoes infused with mild seasoning, creating a burst of flavours. The beauty of Potato Masala lies in its simplicity and quick preparation – perfect for those moments when you crave a tasty side without the hassle.

What I adore about Potato Masala is the heavenly aroma emanating from steamed Potatoes, Onions, Green Chillies, and the flavourful tempering. It's no wonder that the classic combo of Poori and Potato Masala, affectionately called Poori Kizhangu, is a staple in South Indian Restaurants. This dynamic duo is practically inseparable, and for good reason.

There was a time when Potato Masala reigned supreme as the go-to side dish for Poori/Puri/ & Chapatis at home. My Mom, a frequent enthusiast, often served Chapatis with various accompaniments, but Pooris were exclusively paired with the ever-reliable Potato Masala. The recipe, though humble, allows for creative twists like the addition of Carrots, Green Peas, and occasional variations with Cumin Seeds, Fennel, or Garam Masala.

This versatile dish, crafted from the simplicity of Potatoes, is a perfect companion for Poori, Puri, or Chapati. If prepared with a slightly thicker consistency, it seamlessly transforms into a delectable filling for Masala Dosa. Plus, the same Potato Masala takes centre stage in crafting a delightful deep-fried snack known as Masal Bonda.

It's fascinating to note that this humble Potato Masala, originating from Bombay-style Bhajis, found fame alongside Tamil Nadu Dosa under the iconic name 'MASALA DOSA.' The credit goes to the visionary restaurateurs from the Udupi region of Karnataka, who introduced "Udupi eating houses" throughout Bombay in the 1950s. Today, Masala Dosa is a culinary icon, gracing tables in every nook and cranny of India – a true testament to its widespread popularity and the harmonious fusion of cuisines.

For delectable CURRIES, click here...

Cuisine - South Indian
Course - Side Dish
Difficulty -Easy
Serves - 2 -3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20–30 Minutes

Spud-tacular Bliss: Dive into the Irresistible World of Potato Recipes

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

The Divine duo of Puri and Potato Masala, a symphony of flavours

Ingredients:

For Poori Masala/Potato Masala:

Potato - 4 Nos.
Onion - 2 Nos.
Green Chillies - 4–5 Nos.
Ginger - 1/2" Piece.
Tomato - 1 No.
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch (Optional)
Lemon Juice - 1 Teaspoon (Optional)

To Temper:

Oil - 1 -2 Tablespoons
Mustard Seeds - 1/2 Teaspoon
Bengal Gram Dhal (Channa Dhal) - 1 Tablespoon
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

To Garnish:

Coriander Leaves - a few

Method:

To Cook Potatoes:

Clean, wash & boil the Potatoes (skin on), along with a dash of Salt, in a pressure cooker.
Pressure cook the Potatoes on a high flame for 2 Whistles, reduce the flame and cook for another 2–3, whistles.
Switch off the flame and wait until the pressure is released.
Once the Potatoes are cooked, allow it to cool down.
Peel the Potatoes and mash it up roughly. (The idea is to crumble it and not mash it as we do for Mashed Potatoes).

For Poori Masala/Potato Masala :

Heat Oil in a Pan, splutter Mustard Seeds, Bengal Gram Dhal, Red Dry Chillies and Curry Leaves.
Add finely chopped Onions, Ginger and Green Chillies (slit into two) to the above and sauté until Onions turn translucent.
Add Turmeric Powder and give a quick stir.
Immediately, add finely chopped Tomatoes and cook until tomatoes turn soft.
Cook this mixture on a very low flame until oil separates from the mix.
Add roughly mashed Potatoes to the above along with a dash of Salt and mix well.
Sprinkle some water and allow the mixture to boil on a low flame for a few minutes.
Pour a teaspoon of lemon juice to balance the taste.
Adjust the consistency of the Poori Masala/Potato Masala to suit your preference.
Add a pinch of Sugar and garnish the Poori Masala/Potato Masala with finely chopped Coriander Leaves.
Serve Poori Masala/Potato Masala hot along with Poori/Puri/Chapati.
This Poori Masala/Potato Masala can also be used as a filling to make Masala Dosa and Masal Bonda.

Notes:

Alternatively, can cook the Potatoes in a Sauce Pan. Adjust the cooking time accordingly.
Potatoes can also be cut into 4–6 pieces and then cooked (This will reduce the cooking time).
Cooking the whole Potatoes, with skin-on, will give a perfect texture to the Poori Masala/Potato Masala.
Can add spices like Cumin Seeds/Fennel Seeds to add an extra note of flavour to the Poori Masala/Potato Masala.
Can also add a dash of Garam Masala to the Poori Masala/Potato Masala, if preferred.
Can add finely chopped Carrots and few Green Peas in Poori Masala/Potato Masala.
Adding Tomato /& Lemon Juice to the Poori Masala/Potato Masala are purely optional.

The humble yet delightful Potato Masala, a cherished companion to Poori, embodies the essence of comfort and tradition. Its aromatic blend of spices, coupled with the iconic duo's cultural significance, makes it a timeless favourite. So, savour the simplicity, relish the history, and let the magic of Poori and Potato Masala transport you to a culinary haven. Happy cooking and happy indulging! 🍲🥔✨

Green Peas Masala/Matar Masala

Green Peas Masala/Matar Masala Recipe: A Family Favourite

Name: Green Peas Masala/Matar Masala Recipe: A Family Favourite
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3-4 servings
Cuisine: North Indian
Ingredients: 1 cup Green Peas; 2 Onions; 1 cup Tomato Purée; 4 Cardamom pods; 1 tablespoon Butter or Oil; 1/2 teaspoon Turmeric Powder; 2 teaspoons Red Chilli Powder / Kashmiri Chilli Powder; 3 teaspoons Coriander Powder; 1-2 tablespoons Tomato Ketchup (Optional); 2 teaspoons Garam Masala; Salt to taste; 1 teaspoon Sugar (Optional); 1/4 teaspoon Black Salt (for garnishing); A few Coriander Leaves (for garnishing); 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves, for garnishing)

A Personal Story: My Son's Favourite Dish

The story behind my version of Green Peas Masala/Matar Masala is deeply tied to my son's picky eating habits. He has always been an incredibly choosy eater. When he was younger, I constantly had to devise new ideas to entice his appetite and ensure he ate something nutritious. One day, while dining out, he fell in love with a green peas dish and requested that I prepare it for his school lunch the next day. With no cookbook to guide me, I relied on my taste buds and intuition to recreate the dish. Although it wasn't perfect, it was a decent attempt for the first time.

Since then, I've continued to refine my Green Peas Masala/Matar Masala recipe, but my son insists on my original version. Whenever I prepare chapati and ask him what he would like to accompany it, his answer is always Pattani Curry (Green Peas Curry). I always keep frozen peas handy for this purpose.

This Green Peas Masala/Matar Masala recipe is a quick version that can be easily prepared in a pressure cooker. Alternatively, it can be slow-cooked in a pan.

For a wide range of recipes with Green Peas, click here...

Cuisine: North Indian
Course: Side Dish
Spice Level: Medium to High
Difficulty: Medium
Serves: 3-4
Author: SM

Preparation Time: 15–20 Minutes
Cooking Time: 20–25 Minutes

Looking for more Delectable Curry options to pair with Chapatis & Rotis? Check out a few amazing choices here...

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

Green Peas - 1 Cup
Tomato Purée - 1 Cup
Onions - 2 Nos.
Cardamom - 4 Nos.
Butter or Oil - 1 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder / Kashmiri Chilli Powder - 2 Teaspoons
Coriander Powder - 3 Teaspoons
Tomato Ketchup - 1-2 Tablespoons(Optional)
Garam Masala - 2 Teaspoons
Salt - To Taste
Sugar - 1 Teaspoon (Optional)

For Garnishing:

Black Salt - 1/4 Teaspoon
Coriander Leaves - A few
Kasoori Methi (Dried Fenugreek Leaves) - 1/2 Teaspoon

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

Wash the green peas and set them aside.
Grind the onions along with the cardamoms to a smooth paste.
Purée the tomatoes if using fresh ones.

Cooking the Masala

Heat oil or butter in a pan or pressure cooker. Sauté the ground onion paste until the raw flavour disappears.
Add turmeric powder, red chilli powder, coriander powder, and garam masala. Fry on a very low flame until the raw flavour goes.
Pour in the tomato purée and mix well. Cook on a low flame until the oil separates.
Add tomato ketchup and mix well.

Cooking the Green Peas

Add the green peas along with a dash of salt and a pinch of sugar. Give it a quick stir.
Add some water and mix well.
Cover the lid of the pressure cooker and cook until the first whistle on a high flame. Then, lower the flame and cook for another 5 minutes.
Switch off the flame. Once the pressure is released, remove the lid and give it a quick stir. Adjust the consistency to your preference.

Garnishing

Add a dash of black salt and give it a quick stir.
Garnish with finely chopped coriander leaves and crushed kasoori methi.

Serving Suggestions

Green Peas Masala/Matar Masala pairs wonderfully with:

Biriyanis, Pulaos, Ghee Rice (Nei Choru), or steamed white rice or Basmati rice.
Naan, Kulcha, Parotta/Roti, Parathas and Chapatis, especially Maida (All-purpose flour) Chapatis.

Notes and Tips for perfect Restaurant style Matar Masala

Adding sugar and tomato ketchup to the gravy is optional but recommended as it enhances the taste and helps retain the colour of the vegetables.
You can cook the green peas with salt separately and then add them to the gravy. However, cooking them with the gravy infuses the flavours into the peas and tastes better.
For an extra touch of richness, serve with a dollop of fresh cream over the gravy.

Savour the Flavour: Enjoy Your Green Peas Masala

There's nothing quite like the satisfaction of creating a dish that brings joy to your family. This Green Peas Masala/Matar Masala has become a staple in our home, loved for its rich flavours and comforting taste. Whether you're serving it with fluffy chapatis or fragrant biryani, this dish is sure to please.

This Green Peas Masala/Matar Masala recipe is not only a family favourite, but also a delightful dish that adds a burst of flavour to any meal. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to delight your taste buds and warm your heart. Happy cooking!

PRAWN & POTATO MASALA

This Prawn & Potato Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy, prepared with simple ingredients and requires no marination. To truly say this is my husband's Bachelor Cooking version of Prawns Masala. Obviously, most of the non-vegetarian recipes come along with Potatoes at home. It is like a taboo if I don't add Potatoes in non-veg Curries and when my husband cooks no wonder it would surely be a Non-Veg Curry with a default add-on - 'Potatoes'.
One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala. I have added pre-cooked Potatoes into this Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN & POTATO MASALA

PRAWN & POTATO MASALA

INGREDIENTS :

Prawns - 500 Gms
Potatoes - 2-3 Nos.

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

PREPARATION:

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Peel, wash and cut Potatoes into Cubes.
Cook the Cubed Potatoes along with a dash of Salt & Turmeric Powder until soft & cooked.

METHOD :

Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Add pre-cooked Potato Cubes and give a quick stir.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

PRAWN & POTATO MASALA

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Potatoes in this recipe is purely optional.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

PRAWN MASALA

Prawn Masala is a simple side dish which goes along with both Roti & Rice. This is a Spicy dish well flavoured with spices like Fennel & Pepper. Most of the Prawn/Shrimp recipes I cook accentuate the taste of God's Own Country. Mainly because we have grown up eating it that way. But this recipe is a simpler version which is quite easy and quick. prepared with simple ingredients and requires no marination.
One main factor, we have to consider while cooking Prawns is to maintain the texture. It should turn out be soft and succulent once cooked and not chewy and rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. This Prawn Masala is a spicy Prawn Curry cooked in an Onion & Tomato gravy along with mild spices which yield a delicious and flavour-filled Prawn Masala.

Cuisine - South Indian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 15-20 Minutes

For more recipe on SEAFOOD, Click here...

HOW TO COOK PRAWN MASALA

INGREDIENTS :

Prawns - 500 Gms

Onions – 2 Nos.

Shallots – 10-12 Nos.

Ginger- Garlic Paste – 1 Tbpsn

Green Chillies – 2-3 Nos.

Tomato – 1 No.

Turmeric Powder – ½ Tspn

Red Chilli Powder – 1 Tspn

Coriander Seeds Powder – 11/2 Tspn

Garam Masala – 1 Tspn

Fenugreek Seeds – 1/4 Tsp

Fennel Seeds – 1/2 Tsp

Curry leaves – 1 sprig

Vegetable Oil – 2 Tbspn
Tamarind Paste -1/2 Tspn(Optional)

Salt – To Taste

To Roast & Grind :

Fennel Seeds - ½ Tspn

Fenugreek Seeds – ¼ Tspn

To Garnish :

Coriander Leaves - Few

METHOD :

Dry Roast Fennel Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Dry Roast Fenugreek Seeds on a low flame until they splutter and turns fragrant. Remove from the pan and keep it aside.
Grind Fennel and Fenugreek Seeds into a fine Powder and keep it aside.
De-shell & De-vein the Prawns, clean and wash them well and keep it aside.
Heat Oil in a Pan, splutter, Fenugreek Seeds and Fennel seeds on a very low flame.
Care should be taken not to burn the ingredients.
Add Curry Leaves and Green Chillies slit into two to the above and give a quick stir.
Saute finely chopped Onions and Shallots until they turn translucent.
Add Ginger-Garlic Paste and saute until it turns fragrant.
Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a very low flame until the spices turn aromatic.
Add finely chopped Tomatoes and saute it on a low flame until the Tomatoes turn soft and cooked.
Saute the ingredients until oil separates from the Masala Mix.
Add cleaned Prawns to the Masala along with a dash of Salt and mix well.
Can sprinkle some water if needed.
Cover and cook on a low flame until the Prawns turn soft.
Pour in the Tamarind extract and cook on a low flame until the gravy reaches the desired consistency.
Sprinkle Pepper Powder and give a quick stir.
Finally, add the freshly ground Fennel and Fenugreek Powder to the Prawn Masala and mix well.
Garnish the Prawn Masala with finely chopped Coriander Leaves.
Serve Prawn Masala hot along with your choice of Roti or Rice.

NOTES :

Adjust the amount of spices to suit your spice level.
Adding Tamarind extract to the Prawn Masala is truly optional.
If the Tomatoes are tangy, can avoid adding Tamarind extract.
Dry Roast, Fennel and Fenugreek seeds on a low flame and grind into a fine powder.

CURRY MASALA POWDER

     My introduction with this Curry Masala was through Aachi Masala. Until then I have never used this spice powder. Aachi's Curry Masala Powder, which was marketed as, which could be used in most of the Curries. Obviously, it is named Curry Masala. There are even some variations as Mutton Masala Powder, Chicken Masala Powder etc., Though most these spice powders use slightly different spices as a combination of ingredients, they are almost similar in taste, aroma and flavour.
   If there is one spice powder I commonly use in my kitchen then it is this Curry Masala Powder. My daughter extensively uses this in most of her recipes, even while scrambling an Egg(Mutta Chikki Porichathu). A simple Masala Powder which has turned into a must-have in my pantry.
     It was during my initial days of blogging(and even before the idea even came up in my mind), while I was reading through quite a lot of authentic recipes and at one instance I came up with a story of Curry Powder and its authenticity. While writing for this particular recipe, I couldn't forget what I read about the so-called Curry Powder.
     Curry Powder as such has a historical mention that it is an absolute British invention, to re-incorporate the very Indian Curry in a British style. If we say curry powder is a British invention then what's traditionally Indian is the one & only Garam Masala. I even came up with another Curry Powder called Madras Curry Powder, least to find a mention in any of the authentic Indian recipes.

These words are from Madhur Jaffrey's vintage cookbook, “An Invitation to Indian Cooking”
caught my attention,

... Don’t forget that Jaffrey wrote these words in the year 1973.

Courtesy - An Invitation to Indian Cooking by Madhur Jaffrey

But I feel South Indian kitchen has always used this mixture of spice powder in the name of Curry Masala. Whatsoever, if the spice mix can yield wonderfully flavoured dishes, I'm sure to add it into my pantry. This particular spice powder has been blended and used to my convenience for the past 12 years. Curry Masala Powder is a simple combination of Spices with flavours accentuating from the Spices used in it.
Choose the fresh and good quality of whole spices for Curry Masala Powder. Perfectly mixed spices will yield the most flavourful Curry Masala Powder. And the major factor to get the flavours as new as it is every time you use it, store them in airtight containers kept away from heat, sunlight and moisture. If you get everything right, then it will stay good for months.

For more HOMEMADE SPICE POWDERS, Click here...

Cuisine - Indian
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields -3/4-1Cup(approx)
Author: SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE CURRY MASALA POWDER

CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

Dry Red Chillies - 25-30 Nos.
Coriander Seeds - 1/2 Cup
Fennel Seeds - 2 Tbspn
Cumin Seeds - 1 Tbpsn
Cinnamon - 5-6 Sticks
Cloves - 7 -8 Nos.

METHOD :

Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
Dry Roast Coriander Seeds on a very low flame until fragrant for about 5-7 minutes and keep it aside.
Next, add Fennel Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
Remove it from the pan and keep it aside.
Next, add Cloves and Cinnamon into the pan and dry roast it on a low flame until the spices turn aromatic.
Allow the dry roasted ingredients to cool down.
Combine all the ingredients and grind it into a fine powder.
Transfer the Curry Masala Powder into a clean and dry airtight container.

NOTES :

Can sundry the Spices before preparing the Curry Masala Powder, but it is purely optional.
Dry Roast the ingredients separately.
Dry roast the spices on a very low flame.
Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
Cool the ingredients before grinding it.
If stored properly stays good for about 2-3 months in room temperature.
Store it in the freezer for longer shelf life.
Curry Masala Powder can be used while making Mutton Curry, Chicken Curry, Puli Kuzhambu, Scrambled Egg, Prawn Masala, Minced Meat Masala, Kurma, etc.,

BHINDI/OKRA MASALA

I get happy when I have to cook less and when it comes to dishes vetoed by the whole family, I can easily end up cooking dishes suitable for all 4 at home - a single menu. But this is rather a rare scenario at home. So a simple vegetarian menu with Chapati or Paratha along with Dhal & a simple Sabji is always a quick fix according to me. Finish off with a little bit of Curd Rice & pickle, (Ha, as always a personal choice) converts this meal into a totally complete & comforting meal.

Okra/Bhindi is one vegetable which is commonly liked at home and I make sure to stock Okras. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky. The reason is the slimy nature of Okra. According to me, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should be green in Colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

OKRA/LADY'S FINGER

Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
Okra is rich in many nutrients and particularly high in vitamins C and K.
Okra provides Protein called Lectin, a nutrient that is believed to prevent Cancer.
Okra is rich in antioxidants
Okra also helps to control the Blood Sugar Level.

This Bhindi/Okra Masala recipe calls for basic Indian Masala with Onions, Tomatoes, Ginger and Spices. An easy recipe with very few ingredients and all the more it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice. Serve it along with Warm Chapati or Paratha and Dhal for a complete meal.

For more Recipes with OKRA/LADY'S FINGER, Click here...

Cuisine - North Indian
Course - Side dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

For more SIDE DISHES FOR CHAPATI/ROTI, Click here...

HOW TO COOK BHINDI/OKRA MASALA

BHINDI/OKRA MASALA

INGREDIENTS:

Okra/Bhindi - 500 Gms
Oil - 2 -3 Tbpsn
Cumin Seeds - 1 Tspn
Onion - 1 No.
Ginger (1" Piece) - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala Powder - 1/4 Tspn
Amchur/Dried- Mango Powder - 1 Tspn
Salt - To Taste
Jaggery - 1/4 Tspn

For a detailed Recipe on HOMEMADE GARAM MASALA POWDER, Click here...

METHOD :

Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
Trim off the corners and chop them into 1" pieces
Heat Oil in a Pan, splutter Cumin Seeds.
Immediately add thinly sliced Onions, finely chopped Ginger and saute until onions turn translucent.
Add chopped Okras along with a dash of Salt and give a quick stir.
Now add Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala, and fry this on a medium-low flame until the raw flavour goes.
Add finely chopped Tomatoes and cook this on a low flame until oil separates from the masala.
Saute the Okra/Bhindi Masala on a low flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
Make sure that the Masala doesn't burn at this stage. Can sprinkle some water and cook if necessary.
Sprinkle Amchur Powder & Jaggery and give a quick stir.
Leave it on a low flame for about 2-3 minutes.
Switch off the flame.
Serve Bhindi Masala hot with Chapati or Paratha or Rice.

NOTES:

Adjust the amount of spices to suit your spice preference.
Adding Jaggery helps to balance the overall taste of the dish, but it is purely optional.
If you do not have Amchur (dried mango powder), substitute it with 1/2 tspn of Lemon Juice. Add it at the end or just before serving.

________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

When you frequently cook Okras, you would obviously be aware of the problem behind getting perfectly cooked Okra and getting rid of the sliminess from the vegetable. I have given a simple trick behind getting rid of the Sliminess and at the same time retaining the Colour and texture. This is the usual method I follow while cooking Okras at home. Any recipe as a matter of fact, whether it is Bhindi Fry, Bhindi Masala, Stir-fried Okra, Okra/Vendakka Thoran and even while adding the vegetable in Sambar or any other curry I follow this method.

Wash and pat dry the Okra with a clean Kitchen Towel.
Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
Before chopping it make sure to wipe it dry with a Paper towel/Kitchen Towel.
Fry the Okra in a little bit of Oil with a dash of Salt on a medium-high flame.
Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause the sliminess.
Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
Can also simply slice and roast okra in an oven.
If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
This helps to reduce the sliminess.
If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

EGG BHURJI

     Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate. What makes it different and unique is the addition of Spices. Onion and simple spices transform this plain scrambled eggs into a spicy side dish in a matter of minutes. Egg Bhurji is an easy to make spicy and flavourful Scrambled Eggs recipe which is quite famous as a Street Food. A quick fix fast food served in to-go along with slices of Bread or Chapatis. An egg is a versatile ingredient and a rescuer in a kitchen.
     During our childhood, with working Mom, I & my brother usually ended up with some kind of quick-fix egg recipes for dinner. Maybe as an Egg Omelette, simple Egg Bhurji(We call it Mutta Chikki) with variations like spicing it up with Green Chillies or Red Chilli Powder and sometimes we add Spring Onions or Tomatoes for a variation in the recipe etc., & etc., We even came up with our version of soft-centred Egg Omelette and called it Kola-kola which is exactly a version called Kalakki(famous Madurai style Street Food). Eventually, we ended up with quite a number of quick-fix Egg Recipes.
     This Scrambled Egg/Egg Bhurji recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients. Above all combine it up with few Slices of Bread or Chapati for a complete meal. Goes well with Rice too.
In this Egg Bhurji Recipe, I have scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala). You can also add some tomatoes while sauteeing or substitute Red Chilli Powder with finely chopped Green Chillies. You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you. If you do not have any simply prepare it with Onions and Green Chillies. The options are to go along with your whims and fancies... or cook with what ingredients you readily have.

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 5-7 Minutes

HOW TO COOK EGG BHURJI

EGG BHURJI

INGREDIENTS :

Eggs - 3 Nos.
Onion - 1 No.
Garlic - 1 Clove
Turmeric Powder - 1/8 Tspn
Red Chilli Powder - 1/2 Tspn
Curry Masala/Mutton Masala Powder - 1 Tspn
Salt - To Taste
Oil - 2 Tbspn.

METHOD:

Heat Oil in a pan over a high flame.
Reduce the flame to medium-low and add finely chopped Onions, Garlic and saute it until Onions turn translucent.
Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
Crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
Beat the Eggs lightly along with a dash of Salt.
Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
Once the eggs are finely scrambled and well-cooked switch off the flame.
Serve Egg Bhurji/Scrambled Eggs hot with slices of Bread/Chapati.
Can serve this as a side dish along with Rice.

NOTES:

I have used Red Chilli Powder in this recipe. Can substitute it with 2-3 finely chopped Green Chillies.
I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
Adjust the spices to suit your spice level.
Can also add finely chopped Tomatoes and saute it well before adding Eggs.
The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
So I usually do this way while using up more than one egg in a recipe.
Also beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.
I like to scramble it up into tiny pieces and well cooked.
All the way while cooking Egg Bhurji I keep the flame at medium-low.
This way it doesn't smell "eggy" when packed in Lunch Boxes.
Cook the Egg Bhurji to your preferred consistency.

EGG & GREEN PEAS MASALA

Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house. One reason being, it's my Son's favourite Curry. Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it. He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala. The moment the food is ordered, & there it vanishes off, shared by his friends. But has never felt the pinch then, happy old days.

A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy. This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,

Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers. To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

For more RECIPES WITH GREEN PEAS, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes

For a detailed recipe on HOW TO BOIL EGGS, Click here....

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG & GREEN PEAS MASALA

INGREDIENTS:

Egg - 4 Nos.
Green Peas - 1 Cup
Butter/Oil - 1 Tbspn

To Grind:

Onions - 2 Nos,
Garlic - 4-5 Cloves
Ginger - 1" Piece
Green Chillies - 2-3 Nos.
Cashew Nuts -8-10 Nos.(Optional)

For the Gravy:

Butter/Oil - 3 Tbspn
Cumin Seeds - 1 Tspn
Bay Leaves - 1 Leaf
Ground Paste - 3/4 - 1 Cup(Approx)
Tomato Purée - 1/4 Cup
Turmeric Powder - 1/2 Tspn
Kashmiri Chilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Garam Masala - 1 Tspn
Salt - To Taste
Sugar - 1 Tspn(Optional)
Black Salt - 1/2 Tspn(Optional)

To Garnish :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Coriander Leaves - Few
Cream - 2 Tbspn(Optional)

METHOD:

Soak Cashew nuts in warm water for about 10-15 minutes.
Grind the ingredient mentioned under 'To Grind' to a smooth paste and keep it aside.
Purée the Tomatoes and keep it aside.
Boil the Eggs. Peel and cut them into halves.
Alternatively can add full Eggs, if doing so, make small slits through the Eggs.
Heat Butter/Oil in a pan, splutter Cumin seeds and Bay leaves on a very low flame.
Add the ground paste and sauté it on a low flame until raw flavour goes.
Add Turmeric powder, Kashmiri Chilli Powder, Coriander Powder and Garam Masala to the above and fry on a low flame for few minutes.
Pour in the Tomato Purée along with Salt and mix well.
Allow it to cook on a low flame until oil separates from the mix.
Add Green Peas to the gravy and mix well.
Pour 1/2 Cup of Water, cover and cook until the Green Peas turn soft & cooked.
Now, add boiled Eggs and gently give a quick stir.
Add Sugar, Black Salt and mix well.
Reduce the flame and cook for about 8-10 minutes until it reaches the desired consistency.
Garnish Egg & Green Peas Masala with Kasuri Methi and Coriander Leaves.
Serve Hot with a drizzle of fresh cream on top.

EGG & GREEN PEAS MASALA

NOTES:

If you do not have Kasoori Methi, can use Fenugreek Seeds instead. Splutter it along with Cumin seeds.
Adjust the spice level to suit your preference.
Kashmiri Chilli Powder gives a bright red colour to Egg & Green Peas Masala.
Can use normal Red Chilli Powder too. Adjust accordingly.
Care should be taken while spluttering Cumin Seeds, fry it in a very low flame.
Adding Sugar and Black Salt is optional.
Adding Fresh Cream and Cashew nuts give richness and thickness to the gravy. But it is purely optional.

INGREDIENTS :

METHOD :

NOTES :

Health Benefits of Garam Masala :

"The Ultimate Partners in Crime - Puri & Potato Masala"

Potato Masala Perfection: Elevate Your Poori Experience with Irresistible Puri Masala!"

Ingredients:

For Poori Masala/Potato Masala:

To Temper:

To Garnish:

Method:

To Cook Potatoes:

For Poori Masala/Potato Masala :

Notes:

Green Peas Masala/Matar Masala Recipe: A Family Favourite

A Personal Story: My Son's Favourite Dish

"Authentic Green Peas Masala/Matar Masala Recipe: Easy North Indian Curry for Roti & Rice"

Ingredients for Green Peas Masala:

For Garnishing:

Method - Step-by-step guide to make restaurant style Green Peas Masala:

Prepare the Ingredients

Cooking the Masala

Serving Suggestions

Notes and Tips for perfect Restaurant style Matar Masala

Savour the Flavour: Enjoy Your Green Peas Masala

HOW TO COOK PRAWN & POTATO MASALA

INGREDIENTS :

To Roast & Grind :

To Garnish :

PREPARATION:

METHOD :

NOTES :

HOW TO COOK PRAWN MASALA

INGREDIENTS :

To Roast & Grind :

To Garnish :

METHOD :

NOTES :

HOW TO MAKE CURRY MASALA POWDER

INGREDIENTS :

For Curry Masala Powder :

METHOD :

NOTES :

HOW TO COOK BHINDI/OKRA MASALA

INGREDIENTS:

METHOD :

NOTES:

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

NOTES:

HOW TO COOK EGG BHURJI

INGREDIENTS :

METHOD:

NOTES:

HOW TO MAKE EGG & GREEN PEAS MASALA

INGREDIENTS:

To Grind:

For the Gravy:

To Garnish :

METHOD:

EGG & GREEN PEAS MASALA

NOTES:

HOW TO COOK CAULIFLOWER & EGG STIR FRY

INGREDIENTS:

For Cauliflower & Egg Stir Fry:

METHOD:

NOTES:

I Me Myself

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