Saturday, April 25, 2015

Aloo Channa Kurma ~ Side Dish for Rotis

Here's yet another simple and delicious side dish for Chapatis. This gravy is almost a take on a mix of chettinad and a fusion, that I am not aware! Amma has a flair of mixing different different regional cuisines and arriving at a delicious gravy. We had a neighboring aunty, an excellent cook with a special touch on Chettinad Cuisine. Whenever she cooks something special she used to give us. 

This is one of the gravies she gave us to enjoy and Amma had noted it down. She told me that she had changed few things in this, not remembering few ingredients that were originally added. Most of our weekday dinner is rotis with gravies. So changing it with different vegetables and lentils becomes a norm.

Aloo Channa Kurma

Ingredients Needed:

Onions - 2 medium
Tomatoes - 2 medium
Green chilies - 3
Cashew handful

Fry all the above ingredients in oil. Cool, make a smooth paste

For the Gravy

Whole Garam Masala

Cloves -2 nos
Cardamom - 2
Cinnamon -1"

Potatoes - 2 medium
Boiled Channa - 1 cup
Ginger Garlic paste
Curds - 1/2 cup
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil - 2 tsp

How to make the Gravy

Wash and slash the potatoes, MW for 5 mins and soak. Peal outer skin and cube. Soak the channa overnight and pressure cook till tender.

Heat a non stick with oil, add the wholes spices, saute for a minute. Then add the potatoes, saute well. Next add the boiled channa and combine everything well.

Add the ginger garlic paste and cook till raw smell leaves. Now add the ground paste and simmer till done. Add curds along with a cup of water and bring to boil. Once the gravy thickens, add garam masala powder and simmer till done. Finally garnish with finely chopped coriander leaves.

Serve with rotis.

This goes for the April Week 4, Cooking from Cookbook Challenge  Group.

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Monday, April 20, 2015

Red Velvet Cake using Beetroot ~ Guest Post

This is a guest post from Viji of Vcuisine for my 8th Year Anniversary Mela. She has a private blog, and is a treasure trove. She wanted to share this eggless Red Velvet Cake for the Anniversary. Thank you Viji. 


Give a cup cake to a kid, you can see the sparkling eyes. Easy to carry, can be made in jiffy, perfect portion size, there are many reasons preparing it. It can be for morning breakfast or evening snack.  This cake is very moist, soft and without eggs. You would never taste the beet unless you see the ingredients list. Why to wait? Start pre-heating your oven at 350 F and baking these delicious Beet Cupcakes.

Red Velvet Cake using Beetroot

For 6 cup cakes

3/4 cup all-purpose flour/maida
3 tbsp butter + 1 tbsp oil (oil for moisture and I added pure olive oil)
1/2 cup sugar
1/2 tsp vanilla
1/4 tsp salt
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 cup cooked and pureed beetroot
1/4 milk

Preheat the oven at 350 F. Line the muffin tray with paper cups and grease lightly with melted butter.

Beet Puree:

There are couple of ways to cook the beet.

Using oven (which takes longer time)
Boiling – nutrients might be lost
Steam cooking – will be little dry

Adding 3 tbsp water and Microwave high for 3-5 minutes (I’ve used this simple method).

Then grind the beet in the mixer.


Sieve flour, baking powder, salt, cocoa powder

Beat the beet puree with the butter and oil

Add sugar, vanilla essence and beat well

Add the dry ingredients alternatively with milk; don’t over mix

Fill the muffin cups and bake for 16-18 minutes

Remove from oven and let it cool completely

If you wish to make it special for your kid, try this simple icing.


1/2 cup cheese
1/2 cup butter
1/2 cup powdered sugar
1/2 tsp vanilla
A pinch of salt

Beat everything and decorate the cupcakes as you wish.

Absolutely delicious it was.

This goes for my 8th Year Anniversary Mela post! Thank you Viji for the lovely treat!

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