Mains, Side dish

Mushroom Peas Masala

Mushrooms, I considered it to be exotic as I got to have it only in restaurants and  usually as a soup in India while I was young . Only later it started becoming commonly available in the vegetable/grocery shops. And what I liked about it the most is the chewy texture and also the minimal cooking time.

After moving to Australia, I saw that there are multiple varieties available in different shapes , colours ( mostly white and brown). Though it’s widely used in stir fry and soups, this Indian curry using mushrooms and peas together makes a great combination with roti or any Indian bread.

My easy go to recipe for a vegetarian side would mostly be this one. I used frozen peas in this recipe which makes the overall cooking time involved very less.

Do try out this recipe for a delicious and tasty curry.


1. Mushrooms cut- 1 cup

2. Peas-1/4 cup

3. Onions- 2 medium 

4. Tomato- 1 medium 

5. Ginger garlic paste- 3 tbsp

6. Cinnamon stick- 1

7. Fennel seeds- 1 tsp

8. Kashmiri chilli powder- 2 tsp

9. Coriander powder- 1 tsp

10. Garam Masala- 1 tsp

11. Turmeric powder- 1 tsp

12. Oil as required 

13. Salt to taste

14. Curry leaves- few

15. Coriander leaves to garnish 


1. Take little oil in pan.

2. Add some fennel seeds, cinnamon stick and ginger garlic paste.

3. After a couple of mins when the raw smell of the paste goes away, add the cut onions along  with some salt.

4. Cook on medium heat till it turns translucent (~5-7 mins).

5. Add the chopped tomato.

6. Add the spice powders: turmeric, chilli, coriander, garam masala with some curry leaves.

7. Cook it further on medium heat  till it becomes a nice thick consistency with the tomato turning soft and mushy.

8. Add the mushrooms and peas to the masala. Cover and cook further (around 5 minutes). There will be water coming from the mushrooms naturally while cooking. You can add extra water if required.

9. Once the required gravy consistency is reached , garnish with little coriander leaves.

10. Serve hot with roti or even steamed rice and enjoy!

The video recipe can be found below:


Pumpkin Erissery- Curry with pumpkin and dal

Vishu is fast approaching. It is one of the key festivals of Kerala in India celebrated as the new year. Vishu always brings to my mind the Vishu kani, kaineetam and most definitely the sadya(feast). Erissery is one of the main dishes which is made for the sadya.

A delicious Pumpkin with toor dal curry along with the roasted coconut is a gravy not to be missed. This is a simple an easy method to try at home and can be enjoyed with steamed rice.

1. Yellow Pumpkin – 1 cup
2. Toor dal – 1/4 cup
3.Chilli powder – 1-2 tsp
4.Curry leaves- few
5. Oil (Coconut oil preferred) -3 tbsp

To grind into a paste:
1. Fresh grated coconut – 1/2 cup. I used dry coconut – 4 tbsp with 1/2 cup coconut milk as a substitute.
2. Cumin seeds – 1 tsp

For tempering:
1. Grated coconut- 1/2 cup
2.Mustard seeds- 1.5 tsp
3. Curry leaves – few
4. Dry red chillies – 2-3
5. Oil (coconut oil preferred) – 2 tbsp

Please watch video for method.

Mains, Side dish

Malai Kofta curry

Malai Kofta has its origins from the Mughlai cuisine. In India, it is one of the most popular side dishes and every Indian restaurant will have this included in the menu.

The kofta is made out of fried potato and paneer balls. It is the vegetarian equivalent for meatballs. The base gravy is very rich and creamy. It goes very well with any Indian bread like roti, naan and also can be had with rice.

This is a must try recipe and will fill you up quickly due to its richness. Make it at home and impress with the beautiful colour and taste it brings to the plate.

Please find the video recipe below:

Mains, Side dish

Vegetable Kurma- restaurant style

The vegetable kurma is a very delicious Indian curry which has coconut added along with mixed vegetables and spices. It goes well with rice, roti, idiyappam, dosa or poori.

This version is irresistibly great in taste. The goodness of the softly cooked vegetables will just melt in your mouth. Roasting the coconut and then making it into a paste has the added aroma and flavour. Hope you enjoy making it as well.

Please find the video recipe below:


Mains, Side dish

Spinach Dal – Keerai kootu

The Spinach dal is a very healthy protein rich curry which is loaded with nutrients due to the super food, spinach. This is another popular dish of South India, easy to cook with simple ingredients. Keerai means greens and kootu means dal based curry (usually thick in consistency) in Tamil.

It is a dietary requirement that we include lot of green vegetables and this is a great recipe for just that. It goes well with both steamed rice or roti.

Please find the video recipe below:



Brinjal Thokku- side for biryani

Biryani is a very popular rice dish which is complimented very well by the Brinjal Thokku as a side.

As salt is to a dish, a side will take a mains entirely to a different level. This brinjal thokku does just that. The brinjal can be substituted with eggplants/aubergine. This dish is a curry with tamarind as the base.

A must try, delicious and simple recipe to enjoy with your favourite biryani/pulav. Please find the video recipe below:


Also find here the earlier post to Vegetable Biryani.







Sambar -a lentil based curry with Vendakkai Poriyal

A very tasty and scrumptious meal for lunch/dinner is the steamed rice with Sambar and vendakkai(okra) poriyal.


Varuthu Aracha Sambar:

The sambar is a very common curry in most households in South India. This version goes the extra mile of adding freshly ground spices into the lentil based curry. It is popularly called as Varuthu aracha (roasted and ground) sambar. Because of the fresh masala, it has a very rich aroma and additional taste which is truly divine. The sambar goes well with steamed rice, dosa or vadai. Add a hint of ghee along with the sambar while mixing with rice to make it extra tasty.

Please find the video recipe to make the Varuthu Aracha Sambar below:

Vendakkai (Okra) Poriyal

A poriyal is generally referred to a dish which is dry and not a gravy. The vendakkai (okra) poriyal pairs very well with steamed rice which has a curry. This recipe is very easy to make with less ingredients.

Please find the video below to make the vendakkai poriyal.

Mains, Side dish

Dal Tadka

A super easy and nutritious side for rice or roti made with Indian pulses. Tadka means ‘tempering’. The Dal which I am using in my recipe is the Toor dal which goes by many names including Pigeon Pea.

Things you need:

1. Toor dal – 1/2 cup
2. Turmeric powder -1 tsp
3. Onion – 1
4. Tomato -1
5. Cumin seeds – 1 tsp
6. Curry leaves – 1 spring
7. Mustard seeds – 1 tsp
8. Dried red chilli – 2 or 3
9. Oil – 3 tblsp
10. Coriander for garnishing – optional

Please watch the video for the method:

Mains, Side dish

Egg Masala Curry

This is a tasty, delicious dish which goes very well with rice, roti or dosa.

Things you need (Serves 2):
1. Eggs – 4 nos
2. Onion – 1 big
3. Tomato – 1 big
4. Bayleaf- 1
5. Curry leaves – 1 spring
6. Chilli powder- 1 tsp
8. Coriander powder – 1 tblsp
9. Turmeric powder – 1/2 tsp
10. Salt to taste

To grind:
1. Ginger and garlic – little
2. Few peppercorns
3. Jeera (cumin seeds) – 1/4 tsp
4. Fennel seeds – 1/4 tsp
5. Cardamom – 1

For the method, please watch the video