Recipe 21: SnakeGourd Gravy Curry for Chapati


Whenever I have snake gourd at home – the usual recipes I make are a curry with coconut mix or a yogurt based chutney. As our dinners mostly comprise of chapati and a curry to go with – I was planning of experimenting with snake gourd recipe I preserved from Eenadu paper long time back. It took me around an hour to prepare the curry, but when I see my family enjoying the food – all my sweat in the kitchen is converted into happiness into my heart almost instantly.

Here you go for the recipe:


Snake gourd – Cut into round thick pieces, 2 cups

Tomato paste – 1 cup

Spices : Biryani Leaf – 1,  cloves – 2, Black pepper – 4/5,  Jeera – 1 tsp

besan flour – 1/2 cup

Masalas : Red Chilli powder – 1 tsp, Haldi – 1/2 tsp, Garam Masala – 1 tsp (Adjust according to taste)

Cashews – around 15, soaked in water for 1/2 hour and ground to a nice paste

Kasturi Methi – few strands

Onions – 2 big, finely chopped

Coriander leaves – for garnish


1. Pressure cook the snake gourd for 1 whistle only – the shape should be intact while cooked.

2. Take kadai, add a tbsp of oil and fry the cooked snake gourd pieces and keep aside.

3. Take some more oil, and add the spices mentioned above.

4. Add the chopped onion and once cooked well, add the besan powder and fry till the raw smell is gone.

5. Add tomato paste to this and let it boil.

6. Add all the masalas and let it cook for another 2-3 minutes.

7. Add the fried snake gourd pieces, cashew paste and kasturi methi.

8. Keep it in sim for about 3-4 minutes so that the curry mixes well.

9.Garnish with coriander leaves.

Have a good day and keep rocking!!



Powders : Chilli Powder

My amazing Sister In Law got this one from her friend, and prepared this for our regular use at home. Very fine taste, I thought why not blog it to let everyone know and try 🙂

Chilli Powder


Chilli Powder measurements:
1 Kg mirchi
Methi Seeds: 10g,
Dry fry each one of them, except Garlic and Turmeric.
Blend well.
Shelf life:
Around 6 months. Keep it in an airtight container.
Have a good day and keep rocking!!

Curry : Usal Bhaji for Chapati

It’s been 10 days since I wrote on my personal blog, and you know how the feeling is? It’s like you remember to call your best friend everyday, but some how bogged down by daily uncertainties and it never happens. So, today I finally make up my mind and devote the morning session to my pending blog posts.

Here we go, my 19th recipe for the year. This one is for Chapati, and extremely yummy and nutritious one. I made it twice within the same week, and my entire family loved it. Do give a try!


Usal Gravy curry for chap

Total time: 30-40 minutes


Whole Moong Dal – 250 gm

For the gravy:

Onions – 2 big, 3-4 cloves garlic, small piece of ginger, 1 tsp coriander seeds, 1 medium cup fresh coconut, 2 tsp jeera

For the curry:

1 Big onion

2 medium tomatoes

1 big lemon

Red chilli powder, to taste

Garam Masala, to taste

Salt, to taste

Turmeric, to taste


1. Soak the whole moong dal for approximately 7-8 hours. Pressure cook for 5 whistles.

2. Add few drops of water, and fry all the ingredients mentioned in the section “For gravy”. Let it cool, and grind to a fine mixture.

3. Take a pan, and put some oil. Add onion and fry until translucent. Then, add the gravy and let it get hot on the flame. Once done,  add turmeric, red chilli powder and garam masala. Add these as per your family’s tastes. Add garam masala in relatively lesser quantities.

4. Pour some water / usal leftover broth and let it simmer a bit. Add the usal and tomato pieces.

5. Add Salt accordingly, and switch off once all the ingredients are mixed well ( 5 minutes)

6. Garnish with coriander leaves and sprinkle generous quantities of lemon juice after cooling down.

Cooking Notes

1. Cook this curry, when you have some time at hand. This is not a quick curry idea, but well worth the time.

2. Make sure the usal don’t get smashed during the cooker process. Otherwise, you’d have the entire curry mushy and the texture would be lost.

Do give a try and let me know. Have a good day and keep rocking!!

Curry : Cauliflower Gravy Curry for Chapati


Cooking is one of my favorite things. I always remind myself to do it more often than i do now. It really has therapeutic effects on me – I just forget the entire world when i enter the kitchen. The entire process of cooking, and smelling the food to check if the spices & salt are good is just an awesome feeling. Today, I present Cauliflower Gravy curry to go with Chapati / Naan.

Total time taken : 45 minutes


Cauliflower – 1 big, cut into florets

Paneer – 100 gms cut into cubes

Ginger Garlic Paste – 1 tsp

Onion – 1

Tomatoes – 4

Lemon – 1

Coriander Leaves – a bunch, for garnishing

For the spices

Cashews – 12, Cumin, Cinnamon, Cardamom, Garam Masala, Red Chilly Powder, Milk, Turmeric


1. Cook the cauliflower florets in boiling water with turmeric added. It will help remove any worms present in the vegetable. 

2.  Midly fry the paneer in ghee and keep it aside.

3. Soak cashews in milk for 1/2 hour . Grind all the ingredients mentioned in “For Spices” section into a smooth paste.

4. Heat the kadai and add ginger garlic paste. 

5. Add Onion and fry until translucent.

6. Add the “for spices” mix.

7. Puree the tomatoes and add the puree to the mixture in the kadai.

8. Add required salt, 1-2 cups of water depending on how watery you need the gravy curry. Close the lid and let it boil. 

9. Add cauliflower florets, paneer and close the lid again. Simmer for 10 minutes.

10. 5 minutes after you switch off the stove, add lemon juice and garnish with coriander leaves.

Enjoy the tasty curry.

Cooking notes:

1. The taste is very different when you puree everything together ( spices + tomatoes) or both the purees different. The different purees definitely add great taste to the curry.

2. The consistency became a bit watery for me, and I had to add rice flour to make it a bit thick. Make sure to check, while pouring water.

Overall, the curry tasted great and I received a whole lot of compliments from my dear hubby yesterday. Do give a try and let me know.

Have a good day and keep rocking!!

Recipe 13 : Tomato Yogurt Chutney


If you want to have something to eat with your chapati but have no veggies at home and are really pressed for time( read: dont want to go into kitchen that day), then this is the perfect recipe. It take 15 minutes in total to prepare it and it really tastes awesome.


Fresh curd, beaten well: 400 gms

Tomatoes: 5

For smooth paste:

Green chilli: 3, Ginger – 1 small piece and cumin seeds – 1/2 tsp

For tempering:

1 tbsp ghee, urad dal, methi seeds , cumin seeds, rui, curry leaves, coriander leaves


Cut the tomatoes into small pieces and let them cook until mushy mushy. Cool them down. Add turmeric and salt enough to cook the tomatoes well.

While the tomatoes are on stove, beat the curd well and keep it ready.

Grind all the ingredients mentioned in “Smooth Paste” in grinder with little water.

Add it to the yogurt.

Take a separate pan, add the ghee and all the items mentioned in tempering section.

Add the tempering to yogurt, followed by enough salt.

Finally, once the tomatoes cool down, add the tomatoes to the yogurt and mix well.

If you have time, just chill this yogurt chutney for 1/2 hour before serving. All the items mix well in yogurt and big in their flavor.

Have a good day and keep rocking!!

Curry : Sweet Corn Masala

Sweet corn is one of my favorite veggies. It is sweet and its natural fibre really helps in having good early mornings. I usually either make boiled sweet corn or sweet corn soup. But, this time i really wanted to consume large quantities and hence settled for this masala curry. Don’t be fooled by the main ingredient – the curry is spicy !:)

sweet corn masalaIngredients:

Boiled sweet corn: 3 cups

Onion – 1 big

Tomato:  3 big

Capsicum : 1 big

Kasturi methi – 1 tea spoon

Ginger garlic paste – 1 tea spoon

Masala Powders ( Dhaniya powder, garam masala and red chilli powder) – as per taste


1.  Put the pan and heat the oil. Add tempering ( jeera, kasturi methi and ginger garlic paste).

2. Add onions and fry until translucent. Then add capsicum. Soon, add tomato and cook well.

3. Add boiled sweet corn, masalas and salt.

4. Simmer for 7-8 minutes.

Enjoy with chapati or hot phulka.

Have a good day and keep rocking!!






Curry : Papad ki Sabzi


I’ve bookmarked the recipe long time ago, but yesterday the recipe happened as I was not in mood to cut a single vegetable. I still had to cut onions though. 🙂 Here goes the recipe:

Total time : 35 mins

Recipe for : 5 people

Papad – 10 medium size, roasted or fried in oil

Onions – 2 medium size, finely chopped

Garlic – 4 pods, minced well

cumin – 1 tbsp

Asafoetida – 1/8 tbsp

Curry leaves, coriander leaves, pudina leaves – few twigs each, as per availability

For the yogurt base

Yogurt – 250 gm

Coriander powder – 2 tsp

Red chilli powder – 1 tsp ( Adjust to taste)

Salt – to taste

Turmeric – 1/2 tbsp

Amchur Powder – 1/2 tsp


1. Take sufficient oil in pan, roast the papad and set aside.

2. Drain off the extra oil. Keep 2 tsp oil in pan, add cumin, asafoietida, onion, garlic and let it cook well.

3. While onion is cooking, prepare yogurt gravy by mixing all the ingredients mentioned above. You can do a taste test to see if the taste is ok at this point, adjusting the salt.

4. Put the stove on really low flame and add the yogurt gravy to the cooked onions. Let it cook on low flame until the oil separates from the sides.

5. Cut papad into small pieces with hand. Add the papad into cooked yogurt gravy. Cover it and cook well. Add the curry leaves, coriander leaves and pudina at this point and mix well.

Serve it with chapati.


Awesome!!!  Everyone loved it. I was a bit apprehensive of the taste, but the papad blended really well.  And it tasted great.

Points :

1. As per the original recipe, we can add the papad raw. I roasted them as per my family’s tastebuds. You can make your choice.

Here is the original recipe I followed:

Have a great day and keep rocking!!

Curry : Kande ke sabzi

I made it about a week back, but could not post due to various reasons. Picked this up for its simplicity, one can make it at home if there are no vegetables.





























Verdict : Spicy. Me and my mother in law had  really good time, but my husband and father in law ate less quantities than usual.

Here is the recipe from show me the curry:

Have a good day and keep rocking!!

Curry : Yellow Peas Masala / Batani koora


After yesterday’s successful recipe,  i soaked yellow peas to make my favorite gravy curries. This is not exactly a new recipe, but i take the liberty and post it under recipe 2, because the main ingredient ( yellow peas) is used for the first time. I had a small debate with my mother in law regarding the curry preparation. I wanted to keep it like a curry, while she asked me to make gravy by grinding all the ingredients. I guess experience wins – i used her method and bang on – it was perfect!!

In fact, after soaking i didnt want to make curry because i wanted to make some chaat item. I resisted my temptation and just went ahead and made the curry. Glad i did. Without futher ado, here goes the recipe.

Preparation time : 40 minutes


Yellow Peas / Batani – 200 gms ( Enough for 4 adults)

Chopped onoin, Ginger Garlic Paste ( homemade is always better)

Chaat masala, Red chilli powder

For Gravy :

Onion big – 2

Tomato – 3 small/medium sized

Handful of soaked and cooked yellow peas

Pudina leaves – couple of sprigs

Cinnamon stick – 1 small piece,  Cloves – 3


1. Soak the yellow peas overnight. The more soaking, the better.

2. Cook yellow peas with turmeric and hing for about 6 whistles. I noticed that the yellow peas remain intact in size, but become soft from inside. That’s why the curry looks really beautiful. If you have any doubt, just eat one cooked, and recook if necessary.

3. Add oil, and add tempering. Once jeera and mustard sputter, add onion and ginger garlic paste.

4. Meanwhile, blend all the items  mentioned in “Gravy” without any water. add it to the cooked onion on the stove. Add salt, chaat masala and red chilli powder. Close the lid and let it cook for about 5 minutes, until the raw smell is gone.

5. Add the yellow peas, and let it cook for about 10 minutes. Garnish with coriander leaves ( i didnt, as i didnt have the stock at home.).

Points to note:

1. If you soak for less time, put it for more whistles.

2. The curry will have spicy taste. If you do not want – you can skip adding the chaat masala.

Have a great day and keep rocking!!

Curry : Brinjal Methi Masala

Today was very tough with Saanvi. To freshen my mood,  i went to the refrigerator to find methi leaves. Being a big fan, I decided to make something with them.


Everyone from my family loved the recipe. Here it goes:


Methi leaves – 1 big bunch

Brijnal – 300 gms, cut into small cubes

For gravy

Onion – 2 big

Tomato – 2 medium size

Green chilli – 6

Ginger –  medium size piece

Cashew nuts – 6

Method :

1. Put the pan on the stove and add 3 tbsp of oil.

2. Add seasoning, and then add the finely chopped methi leaves. Close the lid and let it cook for about 4 minutes until the raw smell is completely gone.

3. Then add brinjal, and salt enough to cook the brinjal. Cover the lid agian and cook for another 5 minutes. Make sure the brinjal is completely cooked before adding the gravy.

4. When the brinjal is cooking, add all the ingredients in the section “For gravy” in blender and blend to smooth paste. There is no need to add water. Make sure no lumps are formed.

5. Add this gravy to the cooked brinjal – methi mixture and add enough salt for the entire curry to cook. Add a pinch of turmeric too. Close the lid and let it simmer for about 8-10 minutes.

Serve it hot with chapati and enjoy.Image

Have a good day and keep rocking!!