Archive for the 'Gravy' Category

Aloo Gobi

I have been trying Raghavan Iyer’s recipes recently. This recipe is from his book: Betty Crocker’s Indian Home Cooking by Raghavan Iyer. I slightly changed the original recipe to suit our taste.

This is very easy to make (the ingredients list is long), takes not more than 30 minutes.

Aloo Gobi


Medium head cauliflower, seperated into flowerets 1
Medium Potato, cut into 2 inch cubes 2
Chopped Ginger 2 tbsp.
Garlic cloves, chopped 5
Medium Onion, chopped 1
Cumin seeds 1 tsp.
Kasuri methi 1/4 cup
Cilantro, chopped 1/4 cup
Corriander powder 1 tbsp.
Cumin powder 1 tsp.
Turmeric 1/4 tsp.
Red Chilli powder 3/4 tsp.
Medium Tomato, chopped 2
Oil 1 tbsp.
Water 1 cup


  1. Heat oil in a pan over medium-high heat. Add the cumin seeds and let it sizzle.
  2. Add onion, garlic and ginger; stir-fry till the onion is translucent.
  3. Add potatoes; stir-fry for 2 minutes. Reduce heat to medium. Cover and cook 5 minutes.
  4. Add cauliflower, kasuri methi, cilantro, cumin powder, corriander powder, red chilli powder and salt; stir fry 2 minutes.
  5. Stir in water. Cover and cook about 10 minutes or until the vegetables are tender.
  6. Stir in tomatoes. Cook 2 – 3 minutes or until the tomatoes are hot.

Serve warm with rice or chapati.

Notes: Over stirring the cauliflower will tend to make them mushy.


Mung Bean Tadka

Mung Bean Tadka


Mung Bean, soaked overnight 1 cup
Tomato, chopped 1 no.
Medium Onion, chopped 1 no.
Sambar Powder 1 1/2 tsp
Garlic cloves, chopped 2
Ginger, chopped 1/2 inch
Corriander leaves, chopped Few

To Season:

Mustard Seeds 1/2 tsp
Urad dal 1/2 tsp
Curry leaves Few
Asafoetida A pinch


  1. Pressure cook the mung bean on medium heat for 1 whistle; remove from heat and take the steam off by placing the cooker under running tap water; transfer this to a bowl and keep aside.
  2. Heat oil in the pressure cooker and fry the onions, garlic and ginger.
  3. Fry the tomatoes for a minute; Add the sambar powder and fry till the raw smell goes away.
  4. Add a few tbsp of water and let it come to a boil.
  5. Add the cooked mung bean, salt and some more water (if needed); simmer the heat for 10 minutes.
  6. Heat oil in a pan and add mustard seeds, urad dal, curry leaves, asafoetida.
  7. Add this seasoning, corriander leaves into the moong bean, mix well; Turn off the heat.

Serve warm with chapati or rice.

Keerai Kootu – Spinach with Toor Dal

My husband was the one who told me about this recipe. We both love this. This is a good side dish for both rice and chapathi.

keerai kootu


Spinach, chopped 1 bunch
Toor Dal 1/2 cup
Onion, chopped 1 no. Small
Tomato, chopped 1  no. Medium
Sambar Powder 1.5 tsp
Turmeric Powder a pinch
Mustard Seeds 1/2 tsp
Urad Dal 1/2 tsp
Red Chilli 1
Garlic pods, chopped 2
Curry Leaves (optional) 1 sprig
Asafoetida a pinch
Water 1 – 1.5 cup


1. Combine toor dal, spinach, turmeric with water for 2 whistles in medium heat and let the pressure go off by itself.

2. Heat oil in a kadai. Add the onions, garlic. Fry for a couple of minutes and add in tomatoes, salt. Add mustard seeds, urad dal, red chilli, asafoetida.

3. Fry the tomotoes till it turns soft. Then add the sambar powder and fry till the raw smell goes.

4. Finally add in the cooked spinach and dal. Add little water if needed and let it simmer for 5 -7 mins then remove from heat.

5. For the tempering, heat a tsp of oil in a small pan. Add mustard seeds, urad dal, red chilli, curry leaves and asafoetida one after another.

6. Add the tempering into the kootu.

Serve this with rice or roti.


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