in the gravyin-between. poori and the coconut flavor gives unique taste to the gravy. Especially I love restaurant green peas curry, soon will make with fresh
I made it into a semi-drygravy ( Kadai Vegetable). If you want more gravy add more water/cream. Today, I am sharing restaurant style Spicy Mixed Vegetable Curry
The final taste-changing event in curry is tempering. So cooking-wise it was a simple day instead of fancy, where I had to use the leftover pantry vegetables to whip up lunch
Apart from these, i also prepare a authentic Konkani Dish called Chane Ghashi in which the chickpeas are combined with yam/jackfruit in a coconut based gravy
Okra in Coconut Milk - the best gravy for Kerala Appam. There is an un-doubting taste and freshness and authenticity in those dishes that can never be replaced with short cuts
Learn how to make Vegan Beetroot Kofta Curry ~ Spicy beetroot and potato vegan meatballs served in Mughalai style creamy cashew and almond gravy flavoured with aromatic spices
Curry leaves - few. Salt - to taste. Easily i was able to cook mutton & fish without any raw flavor in the gravy, but when it comes to chicken, i don't know what went wrong, but every time, i had that raw aroma in the gravy
So lets learn how to make this amazing dish- Beetroot koftas in avocado gravy. Since there is no yogurt or cream to bring in richness, I have used almond-cashew paste as the base for this gravy instead
Apart from these, i also prepare a authentic Konkani Dish called Chane Ghashi in which the chickpeas are combined with yam/jackfruit in a coconut based gravy
I first Shallow-fry potatoes till golden brown and then mix it in gravy. Salt - to taste. Around three months ago, I shared Dry Alu matar subji Recipe with you guys and promised you that i will share Gravy Version soon, So time has come and today i am going to share Aloo matar Gravy in restaurant style
Chettinad Style Kathirikaai Masala Kuzhambu | Brinjal Masala Curry | Eggplant Gravy is a flavorful curry made with brinjals and can be served with hot steamed rice as well as with our regular South Indian tiffin items
Heat Oil in a wok ( Kadhayi ) and fry small vadas from this batter on a low-medium flame. under Kofta currystyle, with deep fried vadas simmered in gravy
I first Shallow-fry potatoes till golden brown and then mix it in gravy. Salt - to taste. Around three months ago, I shared Dry Alu matar subji Recipe with you guys and promised you that i will share Gravy Version soon, So time has come and today i am going to share Aloo matar Gravy in restaurant style
You can add ginger-garlic paste if you like, Without them also, the gravy tastes awesome. ) So you can call this a bachelor special recipe as well as it is easy to make and tastes great and is a non-veg dish as well
This curry is not for the faint-hearted. You don’t need to use the ready-made powders. This Spicy Chettinad Chicken Curry is definitely a must try while stepping into the world of Chettinad Cuisine, one of the most aromatic and spiciest cuisines of India
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