Kadai Mushroom

Here comes another popular mushroom recipe, Kadai Mushroom. Button mushrooms cooked in tangy tomato gravy and spices together. It is semi-gravy which goes well with chapathis and rotis. This yummy mushroom recipe is very simple and in the same way you can also prepare Kadai paneer.

Kadai Mushroom


  • Button Mushrooms- 1 pack (around 250 grms)
  • Tomato- 2 medium
  • Onion- 1 big
  • Capsicum- 1 medium
  • Coriander seeds- 1 tbs
  • Red chillies- 3
  • Garlic paste- 1 tbs
  • Kasuri Methi- 1/2 tbs (dried)
  • Coriander leaves for decoration
  • Tampering: 1 red dry chilly and 1/4 tbs cumin seeds


  1. Dry roast coriander seeds along with red chillies and grind it into powder without adding water
  2. In a pan add olive oil, ingredients under tampering and chopped onions. Fry until onion turns translucent.
  3. Add garlic paste and stir for few minutes before adding chopped tomato, when it turns mushy add the ground powder
  4. Add chopped mushrooms, cubed capsicum to this along with salt, little water and let it cook. If you want the capsicum to be little crunchy then fry it along with onions rather than cooking it with mushrooms.
  5. Close the lid and let it cook well for 4-5 minutes.
  6. Sprinkle kasuri methi before you take out of the flame, decorate it with coriander leaves and serve it hot with rotis


Tomato Dal/ Tomatoes cooked with Yellow Lentils and Spices

Dal – rice with little ghee on top, served with crisps is one of the heavenly combination. I always experiment with dal and sometimes a simple dish is all it takes to lift your spirit and make you feel warm and cozy. Dal Makhani, Dal Tadka, Dal Fry, Garlic Dal, Aloo-gobi Dal there are different types of Dal. Today I am going to share Tomato dal or Pappu tomato recipe which is Andhra Style available in most of the Andhra restaurants where they serve it with Andhra Tali. Andhra Cuisine is one of my favorites because its full of spices and flavors.

Tomato Dal/ Tomato cooked with yellow lentils


  • Yellow lentils- 1 cup
  • Tomatoes- 2
  • Onion- 1
  • Green chillies- 3
  • Ginger- 1 tbs (finely chopped)
  • Turmeric powder- 1/2 tbs

For tampering:

  • Ghee- 1 tbs
  • Mustard seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Garlic- 4 cloves (chopped)
  • Red chillies- 2
  • Asafoetida- Generous pinch
  • Curry leaves- 1 strand (about 8-10 leaves)


  1. Pressure cook dal, mash it and keep it aside
  2. In a heavy bottomed pan add the ingredients under ”For Tampering” and fry for few seconds now add green chillies, chopped onions and fry them until they turn translucent
  3. Now add chopped tomatoes and stir fry a little
  4. When the tomatoes are soft add the mashed dal and a cup of water along with turmeric and salt to taste
  5. Cook this mixture in a low flame for 10 minutes if needed add little extra water
  6. Serve it hot with hot rice and papad. Potato stir fry goes very well with this combination.

Mushroom with Green Peas/Mushroom Matar Masala

Mushrooms are rich in nutrients, mainly Vitamin D. Vegetables with Vitamin D are very rare and if you are a vegetarian then this is your perfect source for Vitamin D. Consuming it at least once in a week  is good for health. Mushrooms go well with green peas and I prepared this classic dish of North India- Mushroom Matar Masala.

Mushroom with Green Peas/Mushroom Matar Masala


  • Mushrooms- 1 pack ( around 250 grams)
  • Fresh or frozen peas- 3/4 cup
  • Onion- 1
  • Tomato- 2
  • Garlic- 2 cloves
  • Green Chilly- 2-3
  • Cumin seeds- 1/2 tbs
  • Garam masala for flavoring and aroma ( a generous pinch)
  • Coriander leaves for decoration


  1. Clean and chop mushrooms  into halves and keep aside
  2. In a deep pan fry green chillies, garlic, onion and tomato. Grind it into smooth paste.
  3. In the same pan add little oil and cumin seeds let it splutter
  4. Now add the ground paste and add salt and garam masala and mix for few seconds
  5. Add chopped mushrooms and green peas add 2 tbs of water if required
  6. Let it boil for few minutes until mushrooms are done (it takes around 4 to 5 minutes at max)
  7. Decorate it with chopped coriander leaves and serve it hot with roti or fresh bread

Breadfruit Curry with Yogurt

Breadfruit is a common vegetable used in South India, mainly in Mangalore side it is very popular. This vegetable tastes fresh, juicy and has got a lot of flavor in it. Breadfruit sambar and curry are usually prepared for marriage events.Tt is called as ”Puli Kajippu” in local language ‘Tulu’ and ”Majjige Huli” in ‘Kannada’, “Mor Kuzhambu” in Tamilnadu, ‘Pulissery’ in Kerala. The techniques and few ingredients change from place to place. The recipe which I am going to share here is pure Mangalorean yogurt curry, a traditional dish- must in functions and festivals.

Deevi Halasu Majjige Huli/Breadfruit Curry


  • Breadfruit- 1 ( peeled and cubed)
  • Yogurt- 1 cup
  • Grated coconut- 1/2 cup
  • Green chilly- 2 (or more if you want it to be spicy)
  • Cumin seeds- 1/2 tbs
  • Turmeric powder- 1/2 tbs
  • Tampering: Ghee, mustard seeds, curry leaves, curd chilly


  1. Boil the vegetable in a vessel with a cup of water or more
  2. Grind coconut, turmeric powder, green chilly and cumin seeds into smooth paste by adding little water
  3. When the vegetable is almost boiled add the ground paste, salt and let it boil for 3-4 minutes
  4. Now add the yogurt, stir well and boil for another 3-4 minutes
  5. Tamper it well with the above mentioned ingredients and serve it hot with rice

NOTE: You can use any vegetable instead of breadfruit. For example: beans, white pumpkin, capsicum or okra.

Horse Gram Rasam Shots

Rasam is popular in India, it is perfect for any season. Rasam and rice for summer and rasam shots for rainy or winter season. Tomato rasam, tamarind rasam, pepper rasam, lemon rasam are few different types of rasam. Horse gram or Hurali has many health benefits and it is mainly used for kidney stone removal and lowering high blood pressure. I prepared rasam from this highly nutritious seeds, it is perfect for drinking as shots or with rice.

Horse Gram Rasam Shots


  • Horse gram- 1/4 cup (soaked in water for 20 minutes)
  • Salt
  • Water
  • Green chilly- 2
  • Turmeric powder- a pinch
  • Tampering: Clarified butter/Ghee, mustard seeds, garlic, asafoetida


  1. Pressure cook soaked horse gram with a cup of water (around 5-6 whistles)
  2. Transfer it into a vessel and along with salt, turmeric powder, green chilly and little water boil it well
  3. When it is boiled take out the green chillies and tamper it with above mentioned ingredients
  4. Drink it hot or warm as rasam shots or serve it with piping hot rice and crisps


Chana Palak/ Chickpeas in Spinach Gravy

Chana palak or chole palak is another healthy recipe, which is liked by many. It is a north Indian gravy usually served with roti or naan. Boiled chickpeas simmered in creamy spinach gravy makes it more flavorful. Palak paneer, Aloo palak, Matar Palak, Palak gobi are other combinations where pretty much same method is used.

Chana Palak/ Chickpeas in Spinach Gravy


  • Chickpeas/Chana- 1 cup (serves 2)
  • Palak- 2 cups
  • Onion-1
  • Garlic- 3 cloves
  • Ginger- 1 tbs, grated
  • Green chilly- 2-3
  • Garam masala- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Butter- 1 cube
  • Oil


  1. Soak chick peas overnight and boil them, you can also use canned chickpeas instead where it takes less time for cooking and soaking is not required
  2. Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
  3. In a pan add a tbs of  olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
  4. In a blender blend this fried items  along with palak leaves and 1/2 cup of water into smooth paste
  5. Take a pan add a tbs of olive oil and cumin seeds, let it splutter. Now add the palak paste to it and let it boil in low flame for 3 minutes before you add garam masala and salt.
  6. Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
  7. Place a butter cube on it and serve it hot with chapathi or naan

NOTE: You can avoid adding butter if you are into healthy diet and you can add tomatoes along with onion if you want to have the tomato flavor in the gravy. 


Chilly Mushroom Gravy

Anyone who likes mushrooms will love mushroom gravies. I am crazy about mushroom fried rice, noodles, manchurian and gravies. Recently I prepared chilly mushroom gravy with an Indian twist. Its perfect for naan, chapathi and fried rice.  You can make it watery or thick, spicy or sweet and tangy by changing the ingredients. When it is prepared at home you can eat it healthy, that way you can make sure that the mushrooms are fresh and of good quality.

Chilly Mushroom Gravy


  • Button mushrooms- 1 pack (around 250 grams)
  • Capsicum- 1
  • Tomato puree- 1 cup
  • Onion- 1
  • Spring onion- 1/4 cup
  • Ginger- 1 tbs
  • Green chilly- 2
  • Garlic- 1 tbs
  • Coriander leaves- 1 tbs
  • Soy sauce- 2 tbs
  • Chilly sauce- 2 tbs
  • Corn flour – 2 tbs in 1/4 cup of water
  • Salt


  1. Add a tbs of olive oil to the deep pan along with grated ginger, finely chopped garlic, green chilly and onion. Fry well until the onion becomes translucent.
  2. Add chopped capsicum and fry for few minutes until it becomes soft
  3. Now add tomato puree and mix well until the raw smell goes off
  4. Add mushroom pieces, soy sauce and chilly sauce
  5. Let it boil for few minutes before adding the cornflour and water mixture for thickness
  6. Adjust the salt and water consistency and before you take it out from flame add chopped spring onions and coriander leaves for decoration and aroma
  7. Serve it hot with fried rice or flat bread

NOTE: You can make the gravy more thick by adding another tbs of cornflour in water mixture. And any sweet and tangy sauce can be added instead of chilly sauce for sweet taste. 

Pumpkin Pulissery/Pumpkin Curry with Yogurt

Pulissery is the gravy made from coconut and yogurt, it is a Kerala style dish. This traditional sour curd gravy can be prepared by using ash ground, plantain, pineapple and pumpkin. As it is Onam time this recipe will be perfect if you are planning for ‘Onam Sadya’. You can make it little watery or keep it thick according to your choice.

Pumpkin Pulissery/Pumpkin Curry with Yogurt


  • Pumpkin – 1 cup (cut into cubes) with or with out skin according to your choice
  • Turmeric- 1/4 tbs
  • Red chilly powder- 1/2 tbs
  • Sour curd- 1 cup

For Grinding:

  • Coconut- 1 cup
  • Green chillies- 2
  • Turmeric powder- 1 pinch
  • Cumin seeds- 1/2 tbs
  • Water-1/2 cup

For Seasoning:

  • Oil- 1 tbs
  • Mustard- 1/2 tbs
  • Curry leaves- 4
  • Red chillies- 1
  • Finely chopped shallots- 3 (optional)


  1. Grind the ingredients mentioned under ‘for grinding’ and keep it aside
  2. Beat the yogurt with little water and keep it aside
  3. Cook the pumpkin in a little water along with salt, 1/4 tbs of turmeric, 1/2 tbs of red chilly powder until it becomes soft
  4. Now add the ground masala to this and mix well, cook for 4-5 minutes
  5. Reduce the flame and now add beaten curd, let it be there in low flame for few minutes (4-5) but make sure that it is not boiling after adding curd
  6. Now take out from the flame and season with the ingredients under seasoning
  7. Serve it along with your rice


Bendekai Kuzhambu / Okra Gravy

Bendekai or ladies finger kuzhambu is one traditional recipe mainly from South India, Tamil Nadu. I love the way it tastes tangy and spicy with hot rice.I had this fresh and young okra available at home so I cooked kuzhambu with rice. Here is my modified recipe for okra kuzhambu. Freshly ground spices will give brilliant  aroma and taste.

Bendakai Kuzhambu / Okra Gravy


  • Ladies finger/Okra- 15 (serves 2)
  • Mustard- 1 tbs
  • Fenugreek seeds- 1/4 tbs
  • Red chilly- 1
  • Onion- 1 small
  • Curry leaves- 1 strand
  • Tomato-1
  • Salt- to taste
  • Turmeric- 1 tbs
  • Tamarind- 1 lemon size

Masala to grind:

  • Coriander seeds- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Pepper corns- 5 in number
  • Red chilly- 2
  • Garlic- 2 cloves
  • Curry leaves- 4
  • Onion- 1/4
  • Coconut- 3 to 4 tbs


  1. Wash and wipe the water from ladies finger by using the dry clothes. Cut them into 1 inch long pieces.
  2. Soak tamarind in water  for about 15 minutes and extract the juice into 1 cup
  3. Fry the ingredients under the masala to grind section and grind it into fine paste
  4. In a pan add a spoon of olive oil and fry ladies finger for 5 to 10 minutes
  5. In another pan add oil, mustard, fenugreek seeds upon spluttering add red chilly, curry leaves and chopped onion. Fry till the onion turns translucent.
  6. Now add chopped tomato and let it become soft
  7. Add fried ladies finger, ground masala, turmeric and salt to taste with tamarind juice
  8. Allow to cook for about 10 minutes, let it boil properly to blend the spices well
  9. Serve it hot with rice

Note: You can also add kuzhambu powder available at markets to give it  a little extra flavor and aroma. 

Padavalakai Dal/ Snake gourd cooked in Yellow Lentils

Snake gourd is one tasty vegetable with sweetish tender flesh. It is versatile in the way it can be adapted into many recipes. But I have seen a lot of people who don’t like this long, thin and snaky looking vegetable. To get the perfect taste of vegetable you should prepare it in perfect way. You will have to scrape off the peel and take off the seeds before using it. Snake gourd dal is a simple recipe with common ingredients.

Snake gourd dal


  • Snake gourd- 1 cup (cleaned and chopped)
  • Yellow lentils- 1 cup
  • Green chilly- 2-3
  • Red chilly powder- 1/2 tbs (according you your taste)
  • Turmeric powder- 1/2 tbs
  • Tampering- ghee, cumin seeds, red chilly, asafoetida, curry leaves, mustard seeds


  1. Pressure cook yellow dal with turmeric powder and keep it aside.
  2. Now cook chopped snake gourd and green chillies with little water in a separate vessel for few minutes.
  3. Add cooked dal to this with red chilly powder and salt for taste. Let it cook for 5-8 minutes, add water if needed.
  4. Tamper it with the ingredients mentioned above and serve it with hot rice or chapathi.