A recipe for passion is always simmering !
Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..here we go..
Soya meat Keema curry/Soyachunks Keema gravy/Soyameat Keema korma
The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months..It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar and different types of kuzhambu..i tried it as thuvaiyal n this goes very well as side for sambar saadham, rasam as well as side for idli n dosai…
Ragi is also known as millet, nachni, sollu, or sattemavu which is full of proteins and helps in digesting as it has high content of calcium and some rare nutrients such as methionine . Raagi Flour also known as kurakkan flour is used to make rotis, dosa, porridge and other food products.
Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai.
Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy
This chicken curry is spicy and it goes fine with Chapathi, dosai and idli.
Kurma with Babyshark ..quite interesting rite…yea absolutely this kurma tastes awesome,no need of tamarind paste..with a handful of spices this kurma goes very well with hot rice as well as side for idlies n dosais..this dish will be enough tangy as we were using tomatoes instead of tamarind paste..
Sharkfish n tomato kurma/Surameen thakkali kurma/Sura thakkali kuzhambhu/Shark tomato kuzhambu
this set dosa and vadakari is very famous in Madras.this dish is served in almost all hotels.sure everybody will like this
Usually we use channa dal r moong dal for making kootu, i tried it out with 3 dals as well as with ginger garlic paste n garam masala powder, this kootu tastes awesome n goes with hot rice topped with ghee as well for chappathis, parathas, idlies, dosais n even with pongal…with two cups of mixed veggies, this kootu will be colourful as well as with plenty of vitamins…give a trial friends..
Three dhals Kootu/Tri dals n veggies masala/ Three dals vegetable kootu/Masala kootu
Mutton n brinjal Gravy goes well as side for Chappathis, parathas as well as steamed idlies n Crispy Dosais, i learned this from my French friend but i changed this gravy according to my taste n with our spices..give a trial friends..
Kheema is basically minced lamb meat curry, a traditional dish of Pakistan also popular in Northern Indian Sub continent. Especially in Punjab these are steam cooked and fried in the form of Kebabs or made in the form of chunky curry topped with boiled potatoes and green peas.
