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Yummy Indian Kitchen

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  • Asiya Subani
  • August 17, 2015 03:53:12 PM

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Indian Food blog with Indian Vegetarian Recipes, Indian Non Veg Recipes, South Indian Recipes and Indian regional cuisine.

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masala fish gravy recipe, fish recipes

Masala fish gravy, a special kind of fish gravy made by using onions and tomatoes as the base of the curry along with tamarind pulp and coconut. How to make this curry? This is a curry and not a deep fried fish recipe and it has all the ingredients that are required in making a... Read More » The post masala fish gravy recipe, fish recipes appeared first on Yummy Indian Kitchen - Indian Food...

Masala fish gravy, a special kind of fish gravy made by using onions and tomatoes as the base of the curry along with tamarind pulp and coconut.

masala fish gravy recipe

How to make this curry?

This is a curry and not a deep fried fish recipe and it has all the ingredients that are required in making a fish curry.

There are other kinds of fish recipes or sea food recipes on the blog such as fish curry, fish fry, prawn fry, prawn curry, fish pulusu etc…

This is mainly made by making a gravy base and adding different spices which a delicious gravy.

The masala to make this fish recipe also uses coconut paste or coconut milk that is added to give more of a south indian touch to the gravy.

The fish recipe or any fish curry is incomplete without adding tamarind pulp and this recipe uses the tangy flavors as well to make this delicious curry.

Other non veg recipes:

Which fish to be used to make the fish curries?

To make fish curries or gravy recipes it is better to opt for healthy fish recipes which has good omega 3 fatty acids as it is quite healthy and do not use fish which has lots of thorns as they might get mixed into the curry and create trouble while eating.

Fish thorns are basically called as “Kaata” which a lot of fishes do consist of and are harmful if get stuck inside the throat.

Therefore, while buying fish make sure a good fish with less bones or thorns is bought.

To make fish fries either boneless or with less thorns can be preferred but be careful while eating fish as the thorns cause danger while eating.

In India there many varieties of fishes available such as Mackerel, Rohu, Hilsa, Surmai, Pomfret and many more endless species are available in India.

Pomfret is one of the fishes that can be fried whole or baked or steamed as a whole fish.

Other masala recipes with lots of gravy that should be tried are masala baingan, masala chicken, gutti vankaya, paneer tikka masala, paneer butter masala, mirchi ka salan and do try another masala recipe that is masala omelette etc…

masala fish

Ingredients that are used to make this Masala Fish:

Fish: Here, In this recipe I am using Salmon fish which is totally boneless but any kind of fish which is cut into good oval shape can be used.

Spices: Basic spices are definitely used even here but it is mandatory to use coriander powder and cumin powder as it is an incomplete fish recipe without those two powders. Homemade powders such as ginger garlic paste taste even more better and flavorful..

Tempering: This recipe uses cumin, mustard, chillies, curry leaves which bring an aromatic flavor and good fragrance to a fish recipe.

Paste used: Here, I have made a thin coconut milk like paste by blending few coconut pieces and water together to make a very thin running consistency paste using coconut. Here, fresh coconut or desiccated coconut can be used to make the milk.

Usually, ready made coconut milk is easily available in super markets which can be bought and directly added into the curry.

Tamarind pulp or Imli: To give a tangy touch, just take half a lemon size tamarind and soak it in water for few minutes or microwave it to soften the tamarind.. Extract the pulp out which should be approximately around 1 cup.

Onions and tomtoes: Here, the recipe is made by adding chopped onions and chopped tomatoes and cooking the gravy. If one wishes to make a paste and cook the gravy it can be done. The main base of this masala fish gravy is created by onions, tomatoes, coconut milk and tamarind altogether combined well and cooked.

While boiling adding few curry leaves gives an aromatic fragrance to the whole curry.

What should be served?

The best meal to be served with this curry is hot steamed rice and the curry itself.

Rice and fish combined makes an interesting combination.

The fish can be eaten with roti but tastes best with white rice.

Below are the recipe details to make the fish gravy and hope to update a video procedure too for the recipe to be understood practically.

Check out the step by step details below.

How to make the masala fish gravy:

masala fish
Print

Masala Fish Gravy Recipe, Fish Recipes

A gravy kind of a fish curry made using the onions and tomatoes in coconut milk.
Course Curry, gravy
Cuisine Andhra/South Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 211kcal
Author yummy indian kitchen

Ingredients

To Marinate fish:

  • 6 fish pieces (pieces of any fish that is bought)
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger garlic paste

To make the fish recipe:

  • 3 tbsp oil any edible oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 whole dried red chillies
  • 6 fresh curry leaves
  • 2 medium size onions, finely chopped
  • 1/4 tsp ginger garlic paste
  • 2 tomatoes, finely chopped
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 cup coconut milk
  • 1 cup tamarind extracted pulp
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp black pepper corn powder
  • 4 curry leaves (to be added while boiling)
  • 1 tomato, cut into four halves (to be added while boiling)
  • 2 tbsp fresh coriander leaves

Instructions

Washing and marinating fish:

  • Take fish pieces and wash then well with salt, turmeric and lemon to get rid of the raw smell.
  • Drain the fish pieces to remove excess water from the fish.
  • Take the fish pieces into a bowl, add salt, red chili powder, turmeric powder, ginger garlic paste.
  • Mix them well and marinate for 15 to 20 minutes.

Making the coconut paste:

  • Take 4 tbsp fresh coconut pieces or desiccated coconut pieces and make a thin paste or use coconut milk which is readily available in supermarkets.

Making of the fish gravy:

  • Take a wok, add oil and heat it.
  • Add cumin seeds, mustard seeds and allow them to splutter.
  • Add dried red chillies, fresh curry leaves and let the leaves crackle.
  • Add in the finely chopped onions and saute then until they turn slight brown in color.
  • Add ginger garlic paste and saute for few seconds.
  • Add the finely chopped tomatoes.
  • Add dry spices such as salt, turmeric powder and red chilli powder.
  • Mix everything and let the tomatoes cook until they turn soft.
  • Add the coconut milk or the thin coconut blended paste.
  • Let it cook for 5-10 minutes.
  • Add about 1 cup of tamarind extracted pulp.
  • Stir well.
  • Add the main spices such as coriander powder, cumin powder and black pepper powder.
  • Add some fresh curry leaves, check for salt and if required.
  • Let the curry boil for 5-10 minutes.
  • Add the tomato which is cut into four halves into the curry for flavor.
  • Add in the marinated fish pieces.
  • Give a stir delicately.
  • Add in some freshly chopped coriander leaves.
  • Let the whole gravy cook for 10 to 12 minutes along with fish.
  • Switch off the flame.
  • Serve hot with rice.

Notes

  • Adding of a cut tomato in the end is entirely optional.
  • Instead of chopped onions and tomatoes, paste of those ingredients too can be used.
  • If required garam masala powder too can be added for flavor enhancement.

Nutrition

Calories: 211kcal | Carbohydrates: 2g | Protein: 1g | Fat: 23g | Saturated Fat: 11g | Sodium: 9mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 2mg

The post masala fish gravy recipe, fish recipes appeared first on Yummy Indian Kitchen - Indian Food Recipes.


green moong dal, green gram curry or sabut moong dal

Green moong dal recipe, a green gram curry which is made using sabut moong dal with a curry method which is a very healthy and high protein curry. This is a moong dal tadka kind of a curry where the dal is first separately boiled and then added to the flavorful tadka in onion tomato... Read More » The post green moong dal, green gram curry or sabut moong dal appeared first on Yummy Indian Kitchen - Indian Food...

Green moong dal recipe, a green gram curry which is made using sabut moong dal with a curry method which is a very healthy and high protein curry.

green moong dal or green gram

This is a moong dal tadka kind of a curry where the dal is first separately boiled and then added to the flavorful tadka in onion tomato gravy and cooked together by adding water.

This method of making dal goes well with any main course such as rice or roti or parotta

What is Green Gram?

Green gram is an English terminology for sabut moong dal or mung beans which is similar to lentils family.

Lentils like toor dal and masoor dal are made into dal curries and this sabut moong ki dal too can be used to make many varieties…

This is the most healthiest lentil which is used to make healthy salads, sprouts, dosa, dal etc…

I have already used the green gram to make some of the related green dal recipes such as moong dal vada, pesarattu dosa which are made using green dal and moong dal khichdi , moong dal pakoda and moong dal halwa are made using yellow moong dal.

About dals and lentils:

Dals are pulses and these dals or lentils are highly used in Indian cuisine.

Dals are served along side chutneys, pickles, papad and ghee in Indian households. Lentils and legumes are usually prepared to serve with roti, rice or paratha for lunch and dinner.

There are different pulses in India and among them the common ones are toor dal or arhar dal, masoor dal, chana dal, moong dal, urad dal etc…I have already shared dal with toor which is punjabi dal tadka

To check out other dal recipes made from other kinds of lentils do check out palak dal or tomato pappu

These dal or lentils are not only used to make indian dal recipes but are also used to make many indian vegetarian recipes such as vada, dosa, veg curries, dals, pakora , soups etc…and all lentils which are basically pulses are full of proteins.

green moong dal recipe

Benefits of green gram:

  • The green gram or mung beans is known to improve the blood cholesterol levels and mainly good if eaten in the form of salads.
  • It helps in producing new cells in the body.
  • Kids are often suggested to be given moong khichdi as it is very good for health.
  • Lentils are always high of proteins which help in building the body.

Ingredients that go into making this moong ki dal:

To make this recipe I have added quite a few ingredients such as initial tempering, dry spices and some onions and tomatoes.

Tempering ingredients:

Spices: To make it aromatic, add some whole garam masala such as dalchini/ cinnamon and cloves. It also uses some dry spices which are common in every Indian dish such as cumin powder, coriander powder, ginger garlic paste which are the main flavor giving ingredients to the curry.

Tempering: I have used basic tadka using mustard, cumin, chillies, curry leaves which actually brings the plain moong dal an aromatic flavor.

Green gram: The main ingredient of the dish is green moong beans which is separately boiled and then cooked in onion tomato gravy to let all the flavors of the curry be absorbed into the dal.

Onions and Tomatoes form the main gravy base which actually make the dal tasty and without these ingredients the dal turns out just plain and boiled which can only be served with roti.

Methi leaves: Lastly, add some dried kasoori methi to any dal tadka which brings an aromatic flavor and taste to the dal curries.

Tips to make the dal perfect:

  • The dal does not cook or tenderize quickly and in order to make the dal tenderize quickly, soak the dal for 5-6 hours before cooking.
  • I have used pressure cooking method which has tenderized my moong dal in just 6 wistles on high flame without soaking.
  • This is the fastest way to cook the dal by adding water into the dal and pressure cooking.
  • The other way is to soak the dal overnight or for few hours and then slow cook the dal until it gets soft.
  • Do not mash the dal after cooking and just add directly after giving tadka.
  • Always boil the dal separately using slow cooking method or pressure cooking method without adding salt.

What to serve as accompaniments?

Since this is a plain basic curry or dal, it is best if served with roti or phulka.

But if served with steamed rice then it is good with other side dishes too such as aloo fry, bhindi ki sabji , methi aloo and if willing to have some non veg accompaniments then do try it with fish fry or chicken kabab and chicken pakoda.

Check the recipe below which is simple, healthy and one of the best dal recipes.

Green Moong Dal or Green Gram Curry:

green moong dal recipe
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green moong dal, green gram curry or sabut moong dal

A dal tadka recipe made using green moong dal or mung beans
Course Curries/Gravies
Cuisine Andhra/South Indian, North Indian, Punjabi
Prep Time 20 minutes
Cook Time 1 hour
Servings 4
Calories 102kcal
Author yummy indian kitchen

Ingredients

To cook dal:

  • 1 cup green moong dal (sabut moong dal)
  • 3 cups water

Tadka for dal:

  • 3 tbsp oil (olive or vegetable oil)
  • 1 medium size cinnamon stick (dalchini)
  • 3 cloves (loung)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds (rai)
  • 4 dried red chillies
  • 6 curry leaves
  • 2 slit green chillies
  • 2 garlic cloves (lehsun)
  • 1 tsp ginger garlic paste
  • 1 medium size onion, sliced or chopped
  • 1 tomato, chopped
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp cumin powder (jeera powder)
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp black pepper powder (optional)
  • 1 cup water
  • 1 tsp crushed kasoori methi
  • 2 tbsp chopped coriander leaves

Instructions

Boiling the dal:

  • Firstly, take a pressure cooker, add the dal into the cooker after washing it thoroughly.
  • Add 3 cups water into the cooker.
  • Pressure cook the dal for 6-7 whistles on high flame.
  • After 6 to 7 whistles switch off the flame and let the steam release naturally.

Giving tadka:

  • Take a cooking pan or a wok, add oil and heat it.
  • Add cinnamon stick, cloves, mustard seeds, cumin seeds and let them splutter.
  • Add the gralic cloves, dried red chillies, curry leaves, and saute for few seconds.
  • Add the slit green chillies.
  • Add the sliced onions and cook until very slight brown color.
  • Add ginger garlic paste and saute for few minutes on low flame.
  • Add chopped tomatoes and give a mix.
  • Add dry spices such as cumin powder, coriander powder, garam masala powder, black pepper powder.
  • Mix and let everything cook until oil releases and tomatoes turn soft.
  • Add water and give a mix.
  • Add the pressure cooked dal into the tadka, give a mix.
  • Add dried kasoori methi into it.
  • Let the dal cook for 5-10 minutes on low flame and keep it covered.
  • Keep stirring in between and do not let the water absorb completely.
  • When the dals gets a good gravy texture switch off the flame.
  • Lastly, garnish with chopped coriander leaves and serve hot with roti or rice.

Notes

  • Here, I have not soaked the dal for hours and used the dal without soaking as I have pressure cooked the dal and does not require soaking.
  • It can be tenderized in 6 to 7 whistles.
  • Do not mash the dal after pressure cooking.
  • Just add directly after pressure cooking.
  • Do not let the curry absorb all the water as the dal turns sticky later on by absorbing all the water and it is necessary to have a gravy kind of texture.

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 30mg | Calcium: 11mg | Iron: 1mg

The post green moong dal, green gram curry or sabut moong dal appeared first on Yummy Indian Kitchen - Indian Food Recipes.


amla juice recipe for hair, nellikai juice

Amla juice, a drink made using amla which is the Indian gooseberry blended well and diluted to make it into a juice. What is Indian Gooseberry? Indian Gooseberry is a small light green ball shaped fruit which is commonly called as usirikaya in telugu and nellikai in Tamil… It is derived from the Sanskrit word... Read More » The post amla juice recipe for hair, nellikai juice appeared first on Yummy Indian Kitchen - Indian Food...

Amla juice, a drink made using amla which is the Indian gooseberry blended well and diluted to make it into a juice.

amla juice recipe

What is Indian Gooseberry?

Indian Gooseberry is a small light green ball shaped fruit which is commonly called as usirikaya in telugu and nellikai in Tamil…

It is derived from the Sanskrit word ‘amalaki’ and is called as ‘Amla’ in hindi.

It tastes sour and tangy but it has got the highest health benefits which benefits human health and hair and enhances beauty.

There are many healthy juices that works wonders for the body such as cucumber juice, kiwi juice, aloe vera juice, turmeric milk, turmeric tea, turmeric water, masala chai , ginger tea etc…which all act as good home made natural drinks for our body.

How does amla benefit the humans?

Amla or gooseberry has got many health benefits and below I would be listing down a few benefits which totally can change the opinion of the rarely used fruit which indeed is a powerhouse of good health.

  • It has got high amounts of Vitamin C.
  • Usually, to have lots of Vitamin C, we only use oranges to receive that vitamin but the fact is Amla has the highest amount of the Vitamin C than oranges.
  • It can widely help in losing weight and cutting down the body fat.
  • Amla juice can bring a glow to the skin and enhance the beauty of the skin.
  • Usage of amla to the hair by making its oil helps in hair growth, it can also prevent greying of hair, stops hair loss and nourishes the hair in every way by making them smooth and shiny.
  • In terms of health, it builds immunity, helps in fat cutting.
  • It is widely known to improve eye sight and vision.
  • If suffering from digestion and constipation, the juice of amla helps in reducing the symptoms if drinking it on an empty stomach regularly.
  • It is best known to treat home remedies such as cold, cough and flu.
  • In summers, the juice acts as a great coolant to our body.
  • There are many more benefits which are not proven but it is said to act as an anti inflammatory fruit, prevents diseases such as cancer etc…
  • Avoiding using the fruit if suffering from acidity since it has Vitamin C, it is acidic in nature and may cause acidity if taken without proper medical advise.

Since Amla is useful in many ways, I would like to highlight not only the juice but also how the oil too can be made below.

nellikai juice

How to make the amla oil?

Heat coconut oil or any oil used to apply for hair. Just cut the Amla into two halves and de seed the fruit or add the whole amla into the heated oil and let the amla juices totally get absorbed by the oil.

This might take around 20 minutes on low flame.

After cooling, the oil can be strained and then stored in a bottle which can be applied for the hair.

Amla acts as a miracle ingredient for hair by preventing dandruff, pre mature greying, promotes hair growth, acts as deep conditioner etc…

Not only oil but drinking Gooseberry juice too acts internally for a healthy hair.

When is the time to buy Amla?

Amla in India is typically available for quite less time and it is mostly available around the time of Diwali or during those season.

It is however, available for a short period of time.

Since it is less available, it is better to make use of the fruit in many ways in short time.

Below are the ways on how to use the fruit?

  • To make use of amla through out the year, just make a pickle which is a common pickle in south indian cuisine made out of the fruit, store and use it until its next availability.
  • Also make amla murabba, a common sweet in north indian food or can be called as sweet candy, make it and store it for its long time usage.
  • The murabba can be eaten when ever required.
  • These are the two ways which help in storing the fruit for a long time.
  • All the above ways are edible ways of using amla.
  • To help in weight loss intake of amla juice is highly beneficial.

Best time to use Gooseberry Juice:

The best time to drink the juice is always on an empty stomach thrice or four times a week and not daily as it tastes very tangy and sour.

Therefore, in this post, I have made the recipe that is consumable and tastes slightly sweeter due to honey.

The recipe is very simple and just requires few simple steps to make it.

Check out the recipe procedure below:

How to make amla juice or nellikai juice:

amla juice
Print

amla juice recipe, nellikai juice ( Indian Gooseberry)

A quickly and healthy juice made using gooseberry.
Course Beverages
Cuisine Andhra/South Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 132kcal
Author yummy indian kitchen

Ingredients

  • 1 cup Amla (Indian Gooseberry)
  • 1/2 cup water
  • 2 tbsp honey
  • salt (optional)

Instructions

Method 1:

  • Wash the amla well.
  • Cut the amla into small pieces and discard the seeds of the amla.
  • Transfer the cut pieces of amla into a blending jar.
  • Add water and blend the pieces finely into a juice.
  • Pour the juice into glasses.
  • Add honey and stir well.
  • Serve the juice.
  • Add salt as well if needed for taste.

Method 2:

  • Cut the pieces and blend the pieces without seeds to make a fine paste.
  • Add a tablespoon of paste into a glass, add required water, add honey, stir well.
  • Serve chilled.
  • Drink it more than thrice a week for better results on losing weight, hair strengthening etc.
  • Best when taken on an empty stomach if there is no issue of acidity.

Nutrition

Calories: 132kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Sodium: 10mg | Potassium: 266mg | Sugar: 17g | Vitamin C: 710mg | Calcium: 59mg | Iron: 1mg

The post amla juice recipe for hair, nellikai juice appeared first on Yummy Indian Kitchen - Indian Food Recipes.


parotta recipe kerala style, malabar paratha

Parotta recipe, a south indian flat bread made using all purpose flour which is made as a chapathi and roasted on tawa. What exactly it looks like? It is basically a round layered flat bread in the form of a paratha but made using maida. The parotta has got many layers to it while flattening... Read More » The post parotta recipe kerala style, malabar paratha appeared first on Yummy Indian Kitchen - Indian Food...

Parotta recipe, a south indian flat bread made using all purpose flour which is made as a chapathi and roasted on tawa.

parotta recipe kerala

What exactly it looks like?

It is basically a round layered flat bread in the form of a paratha but made using maida.

The parotta has got many layers to it while flattening and it takes a lot of perfection to get the perfect results.

The procedure is extremely easy if followed step by step. It is almost similar to the flat breads which we make in India like phulka and chapathi.

It is a special layered kerala paratha kind of a recipe that is commonly served during breakfasts in Kerala region which is a south indian state of India and also in Tamil Nadu and other states of Southern India and overall it makes a popular south indian food.

How to make the Malabar Paratha:

The Malabar Paratha should first use all purpose flour that is maida which is then mixed with salt, egg, milk, kneaded well with water and oil until it forms a smooth dough.

The dough is then rested for a while until it puffs up well and then kneaded again and made into a round balls to which a lot of brushing of oil is required in order to get good layers to the parotta.

The parotta balls are then flattened thin using a rolling pin and then the whole paratha is gathered together and folded back again into a round ball in order to get many layers which is then flattened well with the help of a hand or rolling pin.

This method gives a lot a layers to the paratha and it also has a soft texture to it which makes it a perfect breakfast or lunch recipe if served with side dishes such as veg kurma, aloo matar , aloo curry or any kulambu variety such as mutton kulambu, egg kulambu.

kerala parotta or malabar paraha

Tips to make a perfect paratha or parotta recipe:

  • The flour to make this paratha should be maida in order to get the right taste.
  • To make the paratha soft and chewy, slight amount of milk and eggs should to be added which gives the best soft flavor and texture to it.
  • If small amount of dough is prepared then be careful of the quantity of egg is added.
  • Just add 1 to 2 tsp of beaten egg to the flour if small amount of dough is prepared.
  • Salt should be added in the initial stage and mixed with flour well before adding the rest of the ingredients.
  • The dough has to be rested well before starting to make parathas.
  • The use of oil or butter or ghee is important to get good layers to the paratha.

Important Note:

  • As maida is less healthy compared to other flours I suggest to make use of wheat flour if one considers a more healthy way of making this malabar paratha but the traditional method is to use maida atta.
  • It should also be noted that since this parotta uses all purpose flour, the cooked paratha tastes best if consumed fresh and should not be kept for a long time to eat as the maida in it becomes rubbery and hard to chew if eaten after a long time.

I would be updating a video soon to make this recipe which can be highly helpful and useful before beginning to make this recipe.

2 Different methods of making the kerala parotta:

  • The first method is already shared, that is to roll the paratha flat and as thin as possible and then gathering all the layers together and folding it into a layered ball and then making small parathas of each layered ball.
  • Method 2 is to first flatten the paratha as thin as possible, cut the paratha into thin strips, gathering all the cut strips together and fold the dough ball into round ball which clearly shows separate layers .This layered ball is then flattened and made into paratha.
  • The difference between both the methods is first one does not require cutting to make layers and the second one is cut into long strips to make the layers appear.
  • Both the methods give the same result and therefore, it is better to opt for the first one as it is done quickly.

Check out the recipe card below on how to make the kerala paratha or parotta and also check out the video procedure that has been updated below…

Video procedure to make Malabar Parotta:

How to make parotta recipe kerala style:

kerala parotta recipe
Print

Parotta Recipe Kerala Style, Malabar Paratha

A paratha popular in kerala made using maida, egg, milk, oil and water.
Course Breakfast
Cuisine South Indian/Andhra
Prep Time 1 hour
Cook Time 20 minutes
Servings 3
Calories 322kcal
Author yummy indian kitchen

Ingredients

  • 1.5 cup all purpose flour (maida)
  • salt – to taste
  • 1/4 cup milk
  • 2 tbsp oil
  • 2 tbsp beaten egg
  • enough water to knead the dough (less than one fourth cup)

Instructions

Kneading the dough:

  • Take a mixing bowl, add maida or all purpose flour into it.
  • Add salt as per taste and mix it with the flour.
  • Add milk into it, add oil, and 2 teaspoon of beaten egg into the flour.
  • Knead it well by adding water gradually.
  • Since milk is already added, it requires very less water to knead the dough.
  • Knead it well to make a soft and pliable dough.
  • Cover the dough tightly and allow it to rest for at least 1 to 2 hours.

Making the paratha:

  • After it is rested well, take the dough apply a bit of oil to the dough and knead well.
  • Make round balls of the dough, brush oil to each ball on all sides.
  • Take each ball in hand.
  • Make sure the surface where the parotta is flattened is greasy or apply oil to the surface to make it greasy.
  • Flatten the ball to a large thin size with the help of a rolling pin.
  • Once it is flattened gather the paratha from two opposite corners.
  • Make a round ball again which clearly shows the layers.
  • Apply or brush oil again to the rolled ball.
  • Take the layered rolled dough ball.
  • Flatten it with the help of a hand or rolling pin.
  • Make sure the surface is greasy enough.
  • Take a gridle or a tawa and heat it.
  • Place the flattened parotta on the hot tawa.
  • Roast it for few seconds.
  • Flip it and apply oil all over and roast the other side too.
  • Apply oil on both sides and make sure both the sides of the paratha are cooked well like a chapati.
  • Take the parotta out.
  • Similarly, roll all the layered parathas in the same way and roast them well on both sides.
  • Serve hot with any vegetable side dish or non veg curry.

Notes

Important points while making parotta:
  • Without the proper application of oil or butter while roasting, this paratha turns out dry.
  • Always make sure to roast well by applying oil/ghee/butter which makes it edible, chewy and soft.
  • Even while flattening the layered ball do not dust flour on the surface, always make it greasy by applying oil.
  • Following the right techniques gives the best and the exact way of making paratha as it is done on the streets.
 

Nutrition

Calories: 322kcal | Carbohydrates: 49g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 33IU | Calcium: 32mg | Iron: 3mg

The post parotta recipe kerala style, malabar paratha appeared first on Yummy Indian Kitchen - Indian Food Recipes.


moru curry, dahi curry or moru kachiyathu

Moru curry or moru kachiyathu is a simple quickly made buttermilk curry where the buttermilk is added to an aromatic tempering. Other south indian recipes to be tried are groundnut chutney, mutton kulambu, egg kulambu, masala dosa, south indian egg curry, onion chutney, coconut chutney , pudina chutney, dosakaya pachadi etc… What is moru? Moru... Read More » The post moru curry, dahi curry or moru kachiyathu appeared first on Yummy Indian Kitchen - Indian Food...

Moru curry or moru kachiyathu is a simple quickly made buttermilk curry where the buttermilk is added to an aromatic tempering.

Other south indian recipes to be tried are groundnut chutney, mutton kulambu, egg kulambu, masala dosa, south indian egg curry, onion chutney, coconut chutney , pudina chutney, dosakaya pachadi etc…

moru curry

What is moru?

Moru is usually a term for buttermilk in southern india mainly in Tamil Nadu region where the buttermilk is seasoned with spices and tempered to make it flavorful and edible with rice and pickle.

This is a simple dahi curry where the yogurt is churned well and made into a buttermilk or chaas as it is commonly called in Northern India and ended by giving tadka to the chaas.

Recipe collections:

Different ways of making the curry?

There are many variations in which this curry is made and mainly it is made in two different styles.

One is it is made by mixing coconut in the spiced buttermilk and then tempering is added to the buttermilk and this method is usually common in Kerala or Tamil Nadu regions. Other south indian regions do not prefer to add coconut and make it without coconut.

Other and the second method is to make it plain and simple without using the coconut.

Both methods taste good and here I have made without using coconut and it tastes simply awesome without taking a long time to cook and is made in just a couple of minutes and is a simple lunch curry made using dahi.

Best way to eat the moru kachiyathu?

It tastes best with rice and any chutney along with it and also tastes best by serving it along with some pickle or achar or chutney with steamed rice.

When the house is running out of grocery stock and dahi is handy, this is the best way to use the left over ingredients at home. The dahi which is lying in the refrigerator can be quickly used to make a curry and using it up before the curd turns too sour.

moru kachiyathi or dahi curry

How to make the simple dahi curry?

  • The dahi or yogurt or curd should first be churned well by gradually adding water and making it into buttermilk.
  • Here, I have used a blending jar to make the buttermilk.
  • I have added the curd into a blending jar, some salt and 2 cups water for 1 cup of yogurt and churned it well until a creamy buttermilk is obtained.
  • Separately tempering has to be given by using tadka ingredients such as jeera, rai, curry leaves, chillies, dry spices and then the buttermilk is added and slightly cooked on low heat by stirring just for few seconds.
  • Never ever boil this buttermilk curry or moru curry as the curry splits or curdles completely due to the buttermilk.
  • If the curry receives high heat, it completely splits and the curry cannot be used for eating.
  • Make sure to cook for few seconds just to warm it or it is better to switch off the flame as soon as buttermilk is added to the tempering to be on the safe side and avoid splitting of the chaas or moru.

Is it necessary to temper the moru?

To make this curry, usually the buttermilk is given and aromatic tempering which actually tastes best than eating plain buttermilk with rice.

In India, the step to tempering is almost the same in most of the regions and in different states and the tempering forms the main step to most of the curries and dal recipes which completely changes the flavor of the veg curries.

Usually in south india, plain curd is mixed with rice and eaten but the same plain curd is made as a curry by giving it an amazing tadka and making it suitable for cooked rice.

Below are the step by step details to make the moru kachiyathu and will also be updating the video method for this post.

Recipe to make moru curry or moru kachiyathu:

moru curry recipe
Print

Moru Curry, Moru Kachiyathu

A spiced buttermilk recipe made by giving a simple tadka to the chaas or moru.
Course Curry
Cuisine Andhra/South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 104kcal
Author yummy indian kitchen

Ingredients

To make buttermilk:

  • 1 cup yogurt (dahi or curd or thayir)
  • salt to taste
  • 2 cups water

For the tempering:

  • 2 tbsp oil (any edible oil)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3 slit green chillies
  • 3 dried red chillies
  • 5 curry leaves
  • 2 tbsp finely chopped onions
  • 1/4 tsp ginger garlic paste (or use crushed ginger)
  • 1/4 tsp cumin powder (jeera powder)
  • 1/4 tsp turmeric powder (haldi powder)
  • 2 tbsp freshly chopped coriander leaves

Instructions

Making of the buttermilk quickly:

  • Take a blending jar and choose a big size jar.
  • Add a cup of yogurt into it, add salt according to taste.
  • Add 2 cups of water, cover the lid tightly and blend well without lumps.
  • This method is the quickest way to make chaas or moru or buttermilk.
  • If not this way, then churn the curd with a manual beater by adding water gradually.

Tempering to the curry:

  • Take a wok, add oil and heat it.
  • Add mustard seeds, cumin seeds and allow them to splutter.
  • Add slit green chilies, dried red chilies, saute for few seconds.
  • Add the fresh curry leaves and let them crackle.
  • Add the finely chopped onions and cook them until they turn soft.
  • Add ginger garlic paste or use crushed ginger and saute for few seconds.
  • Add the cumin powder and turmeric powder, mix well.
  • Cook for few seconds.
  • Add the buttermilk and make sure the flame is on low heat while adding buttermilk.
  • Add chopped coriander leaves.
  • Switch off the flame after stirring well.
  • Serve hot with rice, chuney and pickle and pappadams.

Notes

  • Do not boil the buttermilk as the curry splits and the moru gets curdled.
  • Just give the curry a slight heat.
  • To make the curry with coconut, just add a teaspoon of freshly grated coconut powder while making the buttermilk.

Nutrition

Calories: 104kcal | Carbohydrates: 3g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 108IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 1mg

The post moru curry, dahi curry or moru kachiyathu appeared first on Yummy Indian Kitchen - Indian Food Recipes.


chicken gravy recipe for rice, indian gravy

chicken gravy recipe for rice, a masala gravy with onions, tomatoes and nuts paste cooked with chicken. This is a heavy gravy chicken which has many ingredients that go into making it and is a perfect gravy for rice, chapati, roti or paratha or parotta. This gravy is neither sweet nor spicy and has a... Read More » The post chicken gravy recipe for rice, indian gravy appeared first on Yummy Indian Kitchen - Indian Food...

chicken gravy recipe for rice, a masala gravy with onions, tomatoes and nuts paste cooked with chicken.

chicken gravy recipe

This is a heavy gravy chicken which has many ingredients that go into making it and is a perfect gravy for rice, chapati, roti or paratha or parotta.

This gravy is neither sweet nor spicy and has a very balanced flavor and the texture is just perfectly suitable to be eaten with indian flat breads.

How to make this chicken gravy recipe:

To make the gravy we make use of sliced onions which are basically made into brown and then we use puree of tomatoes.

The gravy also uses paste of nuts such as almond, cashew nuts and desiccated coconut paste which makes a good gravy of the curry.

Different ingredients required to make the indian gravy chicken:

Onions: Here, in this gravy, we make use of onions that are sliced finely and which are cooked until brown and not transparent onions.

Tomatoes: Tomatoes here are blended well into a puree and added which gives the main base to the gravy and also adds to the sour flavor of the curry.

Cashew nuts: These are commonly called as ‘kaju’ and are highly used to make creamy and heavy gravies which are shahi and here to make a dish apt for roti or paratha I have made use of kaju in it.

Almonds: These are commonly called as ‘badam’ and are usually used in gravies to get a delicious and mughlai flavor to the curries be it veg or non veg curries.

chicken gravy for rice

Coconut: In the gravy, I have made use of desiccated which is slightly roasted along with kaju and badam to get rid of raw smell in the gravy. Do not use more amount of coconut as the gravy becomes a bit sweeter.

Spices: I have made use of basic spices such as salt, red chilli powder, garam masala powder, kali mirch powder, coriander powder, ginger garlic paste which form the main base of the gravy in Indian curries.

Sauces: This gravy is made in such a way that it can be useful to make during special occasions and therefore, I have made use of special ingredients such as sauces to make it more rich.

The sauces that have been used are red chilli sauce, green chilli sauce and tomato sauce which completely gives the gravy a flavor that could be used to make during weddings or during festivities.

Other ingredients: Red food color is added to get red color gravy and it can also be replaced with kashmiri red chili powder which gives an amazing red color to the gravy.

Note: Here, I have used puree of tomatoes, but tomatoes can be replaced with a cup of yogurt/curd which makes a yummy substitute and also makes the gravy super delicious.

Check the step by step details for the recipe procedure and also do check out the video process to make the yummy gravy.

Check out the recipe video below:

How to make chicken gravy recipe:

chicken gravy recipe for chapati
Print

Chicken Gravy Recipe, Indian Gravy

A good gravy recipe to the chicken which is a good accompaniment to roti or paratha.
Course chicken
Cuisine Chicken, Hyderabadi/Indian
Prep Time 30 minutes
Cook Time 50 minutes
Servings 4
Calories 430kcal
Author yummy indian kitchen

Ingredients

  • 2 tbsp oil
  • 2 cardamoms (elaichi)
  • 2 cloves ( loung)
  • 2 small cinnamon sticks (dalchini)
  • 3 onions (finely sliced)
  • 1 tsp ginger garlic paste
  • 500 gms chicken (cleaned and washed)
  • salt – to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 4 medium size tomatoes, chopped
  • 15 cashew nuts (kaju)
  • 15 almonds (badam)
  • 1 tbsp desiccated coconut
  • salt salt – to taste
  • 1/4 tsp garam masala powder
  • 1/4 tsp coriander powder (dhaniya powder)
  • 1/4 tsp black pepper powder (kali mirch powder)
  • a pinch of red food color
  • 1 tsp green chilli sauce
  • 1 tsp red chilli sauce
  • 1 tsp tomato sauce
  • 2 tbsp fresh coriander leaves
  • 1 tbsp lemon extract

Instructions

Making of nuts paste:

  • Roast cashewnuts, almonds, desiccated coconut for few minutes and let them cool.
  • Add them into a blender, make a fine paste of all the three ingredients by adding little water.

Make Tomato Puree:

  • Add chopped tomatoes into the blender and make a fine puree of the tomatoes.

Making of the chicken gravy:

  • Take a wok or cooking utensil, add oil and heat it.
  • Add cardamoms, cloves, cinnamon stick and saute for few seconds.
  • Add sliced onions and cook the onions until they turn slight golden brown by stirring in between.
  • Add ginger garlic paste and saute for few seconds.
  • Add the chicken into it and roast until the color of chicken changes.
  • Add spices such as salt as per taste, red chilli powder, turmeric powder and mix well.
  • Cook for few minutes on low flame.
  • Add the blended tomato puree into it.
  • Cook the tomato masala for few minutes on low flame until oil releases the sides.
  • Add the blended kaju, badam and coconut paste into it and give a mix.
  • Add the spices such as black pepper powder, coriander powder, garam masala powder, salt and red food color.
  • Mix well and cook everything on low flame for 10-15 minutes or until the masala cooks well.
  • Add sauces such as red chilli sauce, green chilli sauce and tomato sauce.
  • Mix well and cook for 5-10 minutes on low flame or until chicken gets tender.
  • Switch off the flame.
  • Lastly, add freshly chopped coriander leaves and lemon extract.
  • Mix well and serve hot with rice, roti or paratha

Notes

  • In place of tomato puree yogurt too can be added and make the gravy.
  • Red food color is optional and it is added just to get the red color to the gravy which can be skipped as well.
  • In place of red food color, kashmiri red chilli powder too can be added which has good red color and is less spicy.

Nutrition

Calories: 430kcal | Carbohydrates: 11g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 94mg | Sodium: 99mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg

The post chicken gravy recipe for rice, indian gravy appeared first on Yummy Indian Kitchen - Indian Food Recipes.


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