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, 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.
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.
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…
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.
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.
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.
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 …
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.
Benefits of green gram:
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.
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:
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.
The post green moong dal, green gram curry or sabut moong dal appeared first on Yummy Indian Kitchen - Indian Food Recipes.
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.
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.
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.
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?
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:
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.
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.
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.
Tips to make a perfect paratha or parotta recipe:
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:
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:
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.
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.
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.
How to make the simple dahi curry?
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.
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.
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.
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:
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