Gobi Kandhaari Recipe | Cauliflower Curry in Coconut Masala Gravy

A delicious and mildly spiced cauliflower curry made with a rich coconut-onion masala. This comforting gravy pairs wonderfully with steamed rice, chapati, phulka, or naan, making it a perfect choice for everyday meals.

Ingredients

For Tempering

• 3 tsp oil
• 1 tsp cumin seeds (jeera)
• 8–10 curry leaves
• 3–4 dried red chilies, broken

For the Masala Paste

• 5–6 tsp fresh coconut gratings
• ¼ cup chopped onions
• 3 tsp poha (flattened rice)
• 1 tsp finely chopped ginger
• 4 almonds, crushed
• A pinch of asafoetida (hing)
• ½ tsp salt
• 1 tsp garam masala
• ½ tsp sugar
• 1 tsp coriander powder
• ½ tsp red chili powder

Other Ingredients

• 2 cups cauliflower florets
• Water as needed
• ½ tsp salt
• Fresh coriander leaves, for garnish

Method

1. Boil the cauliflower florets in 1 cup of water with ½ tsp salt until they are partially cooked. Drain and keep aside.
2. Grind all the ingredients listed under Masala Paste into a smooth paste, adding a little water if required.
3. Heat oil in a kadai. Add cumin seeds and allow them to crackle.
4. Add curry leaves and broken red chilies. Sauté for a few seconds until aromatic.
5. Add the prepared masala paste and cook on a low flame for about 8–10 minutes, stirring occasionally, until the raw aroma disappears and the oil begins to separate.
6. Add the partially cooked cauliflower florets and mix gently to coat them with the masala.
7. Pour in a little of the reserved cooking water if required and simmer until the cauliflower is fully cooked and the gravy reaches the desired consistency.
8. Adjust salt to taste.
9. Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve Gobi Kandhaari with:

• Steamed rice
• Jeera rice
• Chapati
• Phulka
• Naan 

Dal ki soya

This gravy is highly proteinacious, combining soya chunks (Meal maker balls) with dal.  Best suits with roti.

Ingredients required

To make masala paste

• 1 cup of onion-tomato paste (half cup onion and half cup tomato sauted on high flame for ten minutes, cooled and blended)
• 4 tsp of boiled tuvar dal
• 1 tsp ginger-garlic paste
• 3 tsp of chopped mint leaves
• 1 tsp of chopped green chillies
• 1/2 tsp garam masala powder
• 1/2 tsp chilli powder
• 1/2 tsp dhanya powder
• 1 tsp roasted and powdered jeera
• Pinch of haldi
• 1/2 tsp of salt

Other ingredients

• 1/2 cup of soya chunks
• 1/2 tsp salt
• 1 cup water
• 8-10 tsp of oil
• 1 tsp of lime juice
• Chopped coriander leaves, to garnish

Method

Blend all ingredients under masala into a fine paste.  Boil one cup water and add salt, add soya chunks and let it get cooked.  Wash soya chunks under cool water, squeeze and keep it away.  In a pan shallow fry these cooked soya chunks with 8 tsp of oil.  Cook till they turn light brown, keep them away

In the same pan, add masala paste and cook for ten minutes in simmer flame, add 1 tsp of lime juice.

Just before you serve, add soya chunks and cook for two minutes in simmer flame.  Serve garnished with coriander leaves

Note that soya chunks should be added before you serve, if added before it will turn soggy

Enjoy!!

Rava Dosa Recipe | Crispy Instant South Indian Breakfast

Rava Dosa is a crispy and delicious South Indian breakfast made with semolina (sooji), rice flour, and a hint of spices. Its lacy texture and crunchy edges make it a favorite when served with coconut chutney, tomato chutney, or sambar.

Ingredients

For the Batter

• 2 tsp maida (all-purpose flour)
• 2 tsp cornflour (optional)
• ¼ cup rice flour
• ½ cup rava/sooji (semolina)
• 1 cup sour curd or fermented dosa batter
• 1 tsp whole cumin seeds (jeera)
• 1 tsp crushed peppercorns
• 2 green chilies, finely chopped
• Salt, to taste
• Water, as required

For Tempering (Optional)

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 2 dried red chilies, broken

Method

1. In a large mixing bowl, combine maida, cornflour, rice flour, rava, and salt. Mix well.
2. Add the sour curd or fermented dosa batter and whisk until combined.
3. Gradually add water to form a thin, flowing batter. The consistency should be much thinner than regular dosa batter.
4. Add cumin seeds, crushed peppercorns, and finely chopped green chilies. Mix well.
5. Let the batter rest for 30 minutes to 2 hours.
6. If using tempering, heat oil in a small pan. Add mustard seeds, curry leaves, and broken red chilies. Once aromatic, add the tempering to the batter and mix.
7. Heat a dosa tawa well and lightly grease it.
8. Stir the batter before each dosa, as the rava tends to settle at the bottom.
9. Pour the batter from the outer edge towards the center in a circular motion. Do not spread with a ladle.
10. Fill any large gaps by drizzling a little extra batter.
11. Drizzle a few drops of oil around the edges and cook until golden brown and crisp.
12. Flip and cook the other side for a minute if desired.
13. Serve hot with chutney or sambar. 

Bombay Chutney Recipe | South Indian Besan Chutney for Dosa and Chapati

Bombay Chutney, also known as Besan Chutney, is a simple and flavorful South Indian side dish made with gram flour (besan), onions, and tomatoes. It pairs wonderfully with dosa, chapati, poori, and even idly.

Bombay Chutney made with besan, onions, and tomatoes, garnished with fresh coriander leaves

Ingredients

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 3–4 green chilies, slit

Other Ingredients

• ½ cup finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ¼ cup besan (gram flour)
• 1 cup water
• Salt, to taste
• Fresh coriander leaves, for garnish

Method

1. Heat oil in a kadai and add mustard seeds. Allow them to crackle.
2. Add curry leaves and slit green chilies. Sauté for a few seconds.
3. Add the chopped onions and cook until soft and translucent.
4. Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
5. Add the chopped tomatoes and cook until soft and mushy.
6. Mix in the turmeric powder.
7. Add the besan and immediately pour in 1 cup of water while stirring continuously to prevent lumps from forming.
8. Cook on a low flame for 5–10 minutes, stirring occasionally, until the chutney thickens.
9. Add salt to taste and mix well.
10. Garnish with freshly chopped coriander leaves and serve hot.

Notes

• For a variation, you can use powdered roasted gram dal (pottukadalai/putani dal) instead of besan.
• Adjust the consistency by adding more water if you prefer a thinner chutney.
• This chutney tastes especially delicious with crispy dosa and soft chapatis.

.

🌶️ Goan Prawn Balchao (Spicy, Sweet & Tangy Curry)

A bold and fiery Goan-style prawn curry with a perfect balance of spice, sweetness, and tanginess. Best enjoyed with hot steamed rice or soft chapati.

---

🧄 Ingredients

For the Masala Paste

• 1 tsp jeera (cumin seeds)
• 1 tsp peppercorns
• 8–10 dried red chillies
• ½ tsp dhanya (coriander seeds)
• 1 tsp vinegar or lime juice
• 1 tsp sugar
• 1 tsp salt
• ½ tsp turmeric powder
• 2-inch piece ginger
• 8 garlic cloves

Other Ingredients

• ½ kg prawns (cleaned, deveined, deshelled)
• 4 tsp oil
• 2 medium onions (finely chopped)
• 2 medium tomatoes (finely chopped)
• Few curry leaves
• 1 tsp ginger-garlic paste
• 1 tsp saunf (fennel seeds)
• 1 green chilli (slit or chopped)
• Fresh coriander leaves (for garnish)

---

👩‍🍳 Method

1. Grind all ingredients listed under masala into a smooth paste.
2. Marinate cleaned prawns with this masala for 30 minutes.
3. Heat oil in a kadai. Add saunf, curry leaves, and green chilli. Sauté briefly.
4. Add onions and cook until soft and translucent.
5. Mix in ginger-garlic paste and sauté until raw smell disappears.
6. Add tomatoes and cook until soft and mushy.
7. Now add the marinated prawns along with the remaining masala.
8. Cook on medium flame until prawns are fully cooked and the gravy thickens.
9. Garnish with fresh coriander leaves.

---

🍽️ Serving Suggestion

Serve hot with steamed rice, jeera rice, or soft chapati.