Aviksha's Kitchen

Tomato Chutney is not the exact chutney that we make using coconut. It is more like a curry or gravy and I like it the most. It is a little spicy and sour with the brilliant color. It goes very well with any kind of dosa, plain rice, chapathi and paratha. NOTE :   Number of green chilies depend on how spicy they are. I am using 4 as mine are not very  spicy. Don't add water as tomatoes have little water content in them. Optional - turmeric powder, garam masala powder and coriander powder. Preparation time : 2 minutes Cooking Time : 3 Minutes Total Time : 5 Minutes Yield : 2-3 servings Ingredients: Green Chilies 5 finely chopped Coconut Oil / Normal Oil 2 tbsp Cumin Seeds / Jeera 1 tbsp Mustard Seeds / Saasama 1 tbsp Tomato 2-3  chopped Curry Leaves 7-8 Salt as needed Onion 1-2 finely chopped Turmeric Powder 1/4 sp Garam Masala Powder 1/2 sp Daniya Powder / Coriander Powder 1/2 sp            ...

Kokam is a dark red colored fruit. Kokum Kadhi / Curry is a Goan / Konkan drink. It is good for digestion and acts as a cooler. Can have it lukewarm or chilled as a drink or along with plain rice. This is a curry prepared with no boiling process involved. Kokum Kadhi is very tangy and easy to make. Some people temper this curry with red chilly, mustard seeds.cumin seeds and curry leaves. This is made out of coconut milk and garlic cloves. Thus, this curry is little sour and spicy and can consumed as an appetizing drink. It gives a soothing effect by having it on hot summer. NOTE :  Number of chilies depend on how spicy they are. I am using 5 as mine are not very spicy. Can serve the kokum kadhi immediately or can keep it in a fridge and then serve cold. Remember, leftover kokum kadhi  should be refigerated as coconut milk can get spoiled in the hot weather. Can add a pinch of asafoetida also. Preparation Time : 30 Minutes Cooking Time : 5 Minutes...

Vegetable Kurma / Korma is a very healthy item usually made out of coconut. So, it is a coconut gravy with vegetables in it. Thus, high in proteins and minerals. Goes well with dosa, idli, appam, roti, kulcha and kerela paratha. It is very simple and easy to make with least ingredients. My mom used to make this along with masala dosa and we used to enjoy its wonderful taste. Even today, me and my husband prefer having this along with masala dosa. Once you have this, I guarantee you that even your preference will change. Mind blowing combo of masala dosa and kurma. Try it and let me know. NOTE :  Number of chilies depend on how spicy they are. I am using 4 as mine are not very spicy. Can add any other vegetables along with potato and onions. If you are more health  conscious  then you can skip coconut and include an extra onion for the paste. Preparation Time : 7 Minutes Cooking Time : 13 Minutes Total Taken : 20 Minutes Yield...

This is my favorite dish. Sambar is called as Kolmbo in Konkani. I prepare this dish atleast once in a week. Very simple, tasty and easy recipe. It goes well with plain rice, idli, dosa and ragi balls. I use sambar powder prepared by my  mother-in-law . Before I used to make it from MTR or Ganesh sambar powder. I will post someday the recipe for my mother-in-law's sambar powder. Who ever has tasted my mother-in-law's kolmbo has become a fan of it and I too belong to that group. So my mother-in-law gets me a bottle of sambar powder every time. NOTE : We are adding turmeric powder and oil while boiling toor dal as it helps to boil fast. I am not cooking toor dal and vegetables together because toor dal will take more time to cook by then all the vegetables will get over-cooked. Better to dissolve sambar / kolmbo powder in water or tamarind water. Time Taken : 20-25 Minutes Yield : 3-4 servings Sambar / Kolmbo Ingredients: Seasoning : Red Chillies ...

Vaali Ambat is a very famous Konkani dish. Vaali means malabar spinach or Indian spinach or ceylon spinach in English. Well, this is a traditional Konkani curry which we call it as ambat. This curry can be prepared with any kind of leafy vegetables, pulses or vegetables. Along with pulses or leafy vegetables one can add raw papaya, yellow / Mangalore cucumber,yam, fresh prawns, dry prawn / shrimps to enhance the taste. This dish is very healthy as it is rich in proteins, fiber and minerals. Malabar Spinach or Vaali grows as a creeper and we have this grown in our house at Mysore. We use it fresh when needed to make this curry and the aroma spreads in the entire house. Tender stem is used in the curry but the harder part is a waste. This curry is made out of coconut, toor dal and fried onions for seasoning. NOTE :  Number of chilies depend on how spicy they are. I am using 8 as mine are not very spicy. Adding Turmeric Powder and little oil will help to cook ...

Aloo matar is a very famous North Indian Dish. This dish is so simple that it is made with little ingredients and gives you restaurant taste. It goes well with chapathi, naan, rice, fried rice, rumali roti, kulcha and kerela paratha. This recipe is a bit different than authentic aloo matar. I have added some ingredients to make it much more tastier. NOTE :  One can also try with other vegetables like baby corn,  potatoes, mushroom and any other vegetables of your wish. Gives you almost the same taste. Number of green chilies depend on how spicy they are. I am using 5 as mine are not very spicy Can use curry leaves also. Can add little cashewnuts while making paste to make the gravy thick. Asafoetida is used to stimulate appetite and digestion and to help neutralize flatulence. Time Taken : 15 Minutes Yield : 2-3 servings Aloo Matar / Potato and Peas in Tomato Gravy Ingredients: To Be Grinded  : Green Chillies 5 nos Tomato 2 small Gi...

Andhra Chilli Chicken is my most favorite dish. This dish  is a authentic Andhra Pradesh dish. This dish is hot, attractive and very spicy. This dish is the spiciest, oiliest and aromatic. You can find this dish is almost all the Andhra restaurants in various states. We used to order this along with biryani and both goes very well together. This is not a dry item and has lots of spicy gravy with this. You can see lots of green chilli seeds in this gravy. Thus, very spicy and goes well with  dosa, plain rice, Appams, parathas, roti, naan (Indian breads), ghee rice and biryani. NOTE :  Number of chilies depend on how spicy they are. I am using 7 as mine are not very spicy. Chicken can be boneless or with bone. Can use ghee or butter instead of oil if you prefer. Optional - Can garnish with Fried Capsicum or Coriander Leaves. If the gravy is not thick then add 1 more tbsp of corn flour dissolved in 1/2 sp water. Preparation Time : 10 Minutes Cook...

Egg Masala recipe vary from people to people based on regions. I love eggs and they are good for health. This recipe goes well with plain rice, chapathi, naan, roti, parathas (Indian breads) NOTE : Number of chilies depend on how spicy they are. I am not using coconut while grinding. You can add it if you want to make your gravy thick. Cutting the egg half instead of full will make the gravy to panetrate inside the egg and gives you that taste. Preparation Time : 10 Minutes Cooking Time : 10 Minutes Total Time : 20 Minutes Yield : 3-4 servings Egg Masala Ingredients: To be grinded  : Green Chillies 4-5 nos Jeera / Cumin Seeds 1 tblsp Onion 1  Ginger / Adarak 1 inch Garlic / Lasun 5-6 Cloves Tomato 1  Boiled Egg 4 Tumeric Powder / Haldi 1/2 tsp Salt 1 tsp Oil 2 tsp Red Chili Powder 1 tsp Cumin Powder / Jeera Powder 1 tsp Coriander Powder / Daniya Powder 1 tsp Black Pepper Powder 1 tsp Garam Masala...

Chicken Chettinad is a authentic Tamilnadu dish. This dish is hot and pungent with fresh ground masala's. Chettinad is famous for it's use of a variety of spices. This dish is the spiciest, oiliest and aromatic with chicken cooked with different ingredients like fennel seeds, coriander seeds, poppy and cumin seeds that gives a mind blowing aroma to the curry. Chicken Chettinad goes well with dosa, plain rice, Appams, parathas, roti, naan (Indian breads). NOTE :  Number of chilies depend on how spicy they are. I am using 12 as mine are not very spicy Preparation Time : 15 Minutes Cooking Time : 25 Minutes Total Time : 40 Minutes Yield : 3-4 servings Chicken Chettinad Ingredients: To be roasted and grinded  : Red Chillies 7-8 nos Jeera / Cumin Seeds 2 tbsp Fennel Seeds  2 tbsp Coriander Seeds 2 tbsp Poppy Seeds / Khus Khus 1 tbsp Cardomom / ilayaci 3 cinnamom / dalacini 1.5 inch Fresh Grated Coconut 1/2 C...