Mushroom Thokku for Chapathi, Rice , Dosa | Kaalan Thokku | Mushroom Recipes | Mushroom Curry | Mushroom side dish | #simpleandyummyrecipes

Looking for a simple side dish with mushrooms that can be made in 15 to 20 minutes, then this mushroom thokku recipe is very easy to make. Mushroom Thokku is an easy recipe; you can prepare multiple recipes with this one thokku. It makes a quick side dish for tiffin recipes like dosa, poori, and chapati and also a quick side dish for rice. Sometimes I even mix this thokku with the cooked rice and viola lunch box recipe is ready 😊. Also, you can prepare restaurant-style mushroom dosa with this thokku. 

If you are a mushroom lover, I have a lot of Mushroom Recipes on my blog. About this mushroom thokku recipe ( kaalan thokku ) use well-ripened tomatoes for the best result. Make this mushroom thokku recipe and use it in multiple ways.

Mushroom Thokku | Kaalan Thokku with step by step pictures and video recipes

Preparation Time: 10 mins

Cooking time: 20 mins

Serves: 2

Ingredients:

• Mushroom - 200 gms, chopped
• Onion - 2 med-sized, finely chopped
• Tomato - 2, large-sized, finely chopped
• Green Chili - 1
• Ginger Garlic paste - ½ tbsp
• few Mint and Curry leaves
• Chili powder - ½ tsp
• Coriander powder - 1 tsp
• Turmeric powder - ¼ tsp
• Garam masala - ½ tsp
• Curd - 1½ tbsp
• Coriander leaves - ¼ cup
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

• Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

• Add mint and curry leaves and saute for a minute on medium heat.

• Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat. 

• Next, add the spice powders and salt. Mix well.

• Then add ¼ cup of water and mix well. 

• Cover and cook on medium heat till oil separates for 10 mins.

• After 10 mins open the lid and give a good mix.

• Now add curd and mix well to combine.

• Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture.

• Cover and cook the mushroom for 3 mins on medium heat.

• After 3 mins open the lid and cook the mushroom for another 5 mins.

• Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Step by step pictures of how to make mushroom thokku / kaalan thokku

Heat oil in a kadai, when hot add the finely chopped onion and green chili. Saute till the onion turns light brown in color.

Next, add ginger garlic paste and mix well. Saute till onion turns dark brown in color on medium heat.

Add mint and curry leaves and saute for a minute on medium heat.

Next, add the finely chopped tomatoes and give a mix. Cook for 2 mins on high heat. 

Next, add the spice powders and salt. Mix well. 

Then add ¼ cup of water and mix well. Cover and cook on medium heat till oil separates for 10 mins.

After 10 mins open the lid and give a good mix. Now add curd and mix well to combine.

Next, add the chopped mushrooms and coriander leaves. Mix well the mushroom with the masala mixture. Cover and cook the mushroom for 3 mins on medium heat.

After 3 mins open the lid and cook the mushroom for another 5 mins.

Finally, add the chopped coriander leaves, mix well, and switch off the heat.

Watch the video Recipe here

Taro Root Fry | Arbi Fry | Seppankizhanghu Fry | Simple and Yummy Recipes

Taro Root, Arbi, or Seppankizhanghu fry ( in Tamil ) is a simple side dish made with spices and masala powders. This arbi fry goes very well with curd rice; one can also serve sambar rice and variety rice. This is a super simple recipe where arbi is first boiled and then mixed with spices and pan-fried. 

Are you bored of the same potato fry recipe, then try this taro root fry/ arbi fry/ seppankizhanghu fry. It makes a great rice side dish for rice with sambar, dal, rasam, and curd.

Taro root fry / Arbi fry / Seppankizhanghu fry with step-by-step pictures and video recipe

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 3

Ingredients

• Taro Root / Arbi / Seppankizhanghu - 500 gms
• Oil - 3 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprig

Masala Mix

• Red Chili powder - 3 tsp
• Coriander powder - 2 tsp
• Turmeric powder -  ¼ tsp
• Garam masala - ½ tsp
• Bengal gram flour - 2 tsp
• Rice flour - 2 tsp
• Corn flour - 2 tsp
• Asafoetida - ¼ tsp
• Salt as required
• few Curry leaves

Method:

• Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

• After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

• In a small bowl add all the ingredients mentioned under " masala mix". 

• Mix all the masala powders together and keep them aside.

• Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

• Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

• Then add the chopped taro root pieces and mix well with the oil.

• Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.

• Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Step-by-step pics of how to make Taro root fry / Arbi fry / Seppankizhanghu fry

Wash and clean the taro root thoroughly. Place them in a pressure cooker add enough water and cook for only one whistle.

After the pressure goes down, open the lid and allow it to cool. Peel the skin and chop them into one-inch thick roundels.

In a small bowl, add all the ingredients mentioned under " masala mix". Mix all the masala powders together and keep them aside.

Transfer the chopped taro root to a large wide bowl add the masala mix powder to it and coat well. If needed sprinkle some water and coat the taro root well with the masala mix. Keep it aside and let it rest for 10 minutes.

Heat oil in a large wide non-stick pan, when hot add the mustard seeds and allow it to crackle. Next, add the curry leaves and fry.

Then add the chopped taro root pieces and mix well with the oil.
Fry the taro root pieces for 5 minutes on medium heat by gently sauteeing.
Fry for 10 more min on low heat until it gets completely cooked and nicely roasted.

Watch the Video Recipe here

Potato Masala | Best side dish for Ghee rice and Variety rice | Simple and Yummy recipes

Potato masala is a spicy south Indian curry recipe where potatoes are cooked in a spice paste. This recipe is perfect for curd rice and also can be served as an aside dish for ghee rice too. It is a very simple and easy recipe.

stepwise pictures and video recipe is given below

One can adjust spice levels according to their taste by lowering or adding pepper and dry chili. I made this as a semi-dry version. But this recipe can also be served as gravy too by adding water or coconut milk to it and cooking for 3 to 5 mins. Try this potato masala at home and enjoy cooking.

This recipe is one-pot cooking. But it can be made using a pressure cooker. Put everything together in the pressure cooker and cook for 2 whistles.

Preparation time: 5 mins

Cooking time: 15 - 20 mins
Serves: 2

Ingredients:

• Potato - 300 gms, cut into cubes
• Cinnamon - 1 stick
• Cloves - 3
• Fennel seeds - ½ tsp
• Few Curry leaves
• Salt as required
• Oil - 2 tbsp

To make the masala paste

• Coriander seeds - 1 tbsp
• Pepper - ½ tbsp
• Garlic - 4 or 5 cloves
• small pieces of Ginger
• Dry Red Chili - 2 no

Method:

• Cut the potatoes into cubes and keep them aside. Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

• Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

• Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

• After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

• Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat. Open the lid and stir in between.

• After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for another 3- 4 mins on medium heat.

• Cook another 2 mins on low heat till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat. Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Step-by-step pictures of how to make a potato masala recipe

Cut the potatoes into cubes and keep them aside.

Grind the ingredients mentioned under " to make paste " to a fine paste by adding little water. Keep aside.

Heat oil in a heavy-bottomed kadai/wok. When hot add cinnamon, cloves, and fennel seeds. fry for a few seconds.

Next, add the ground paste and ½ tbsp of water to it. Mix well. Cover and cook the masala for 3 minutes on medium heat.

After 3 minutes open the lid and give a good mix. Next, add in the potatoes and salt as required. Mix well so that the masala coats well with the potatoes.

Then add 1 cup of water and mix well. When the mixture starts boiling cover it with the lid and cook for 10 mins on medium heat.

Open the lid in between and add some curry leaves and give a mix. Cook till the potatoes are 95 % cooked.

After 10 mins open the lid add some curry leaves to it and give it a mix. Cook for 3- 4 mins on medium heat. Cook for another 2 mins on low heat and till the gravy thickens. Finally, add some curry leaves, give a mix, and switch off the heat.

Serve with any variety rice like curd rice, lemon rice, sambar rice, etc.,

Watch the Video Recipe here

The Best Homestyle Chicken Masala Recipe| Chicken Masala Recipe | Tasty Chicken curry recipe | #simpleandyummyrecipes

Chicken masala recipe is a dry or semi-dry Indian chicken curry recipe. It is one of the easiest and most tasty chicken curry recipes made in a kadai in under 30 minutes. It is not only easy to make but it tastes most delicious. You can serve this chicken masala recipe with rice, chapati, naan, roti, biryani, etc.,

Scroll down for stepwise pictures and video recipe

This chicken masala recipe can be made with simple ingredients easily available in your pantry. It is made with onion, tomato, and with some basic spices. This chicken masala recipe tastes similar to the restaurant-style chicken masala recipe.

There are many versions of making this chicken masala recipe. Here I'm sharing the recipe of how we will make this at my home. You can make this chicken masala recipe as a gravy consistency. Just add water or coconut milk to get the gravy consistency.

Other popular chicken recipes

• Hyderabadi Chicken
• Chicken Chops
• Chettinad Chicken Pepper masala
• Spicy South Indian Chicken Curry
• Chicken pakora
• Chicken Kurma
• Chicken Keema
• Chicken Ghee Roast
• Boneless Pepper Chicken
• Pichi Potta Kozhi

Ingredients:

• Chicken - 600 gms
• Onion - 2, chopped
• Tomato - 3, chopped
• Ginger Garlic paste - 2 tsp
• Fennel seeds - 1 tsp
• Green Chili - 2
• Chili powder - tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Garam masala - 1 tsp
• Pepper powder - 1 to 2 tsp
• few Curry leaves
• Salt as required
• Oil - 2 tbsp

Method:

• Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

• Next, add the onion and curry leaves and saute till translucent.

• Add the ginger garlic paste and saute till the onion turns light brown in color.

• Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

• Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. Cover and cook till the raw smell goes off and the oil separates.

• After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

• Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

• After 15 mins open the lid and give a mix. Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat

• Serve with biryani, chapati, naan, roti, rice, etc.,

Stepwise pictures of how to make chicken masala recipe

Heat oil in a wok or kadai, when hot add the fennel seeds and allow them to splutter.

Next, add the onion and curry leaves and saute till translucent.

Add the ginger garlic paste and saute till the onion turns light brown in color.

Next, add the chopped tomatoes and little salt. Saute till the tomatoes become soft and mushy.

Then add chili powder, coriander powder, turmeric powder, and ¼ cup of water. Mix well. 

Cover and cook till the raw smell goes off and the oil separates.

After 5 minutes open the lid and give a mix. Then add the chicken pieces, and salt as required, and mix well. Cook the chicken for 5 mins on high heat.

Then add 1 cup of water, curry leaves, and green chili and mix well. Cover and cook for 15 mins on medium heat. Stir in between.

After 15 mins open the lid and give a mix.

Add 1 to 2 tsp pepper powder and curry leaves and mix well. Cook for 2 more mins and switch off the heat. Serve with biryani, chapati, naan, roti, rice, etc.,

Watch the Video Recipe here

Mushroom Pepper Dry Recipe | Mushroom Recipes | Mushroom Starters | Mushroom Pepper fryrecipe| #simpleandyummyrecipes

Mushroom pepper dry - restaurant style recipe is a simple and delicious recipe made with button mushrooms, ground black pepper, etc., It is a perfect starter recipe and kids will definitely love this. This dish is also ideal for those who looking for a meat alternative.

Most of the vegetarians I know love mushrooms. If you consider yourself a mushroom fan then you must definitely try this recipe. Whether you are cooking for yourself or to impress guests then quickly jump into this mushroom pepper dry recipe here.

Other Mushroom Recipes

• Mushroom 65
• Mushroom Omelette
• Mushroom Sukka
• Mushroom Pasta
• Chettinad Mushroom Masala
• Mushroom Biryani

Preparation time: 5 minutes

Cooking time: 20 minutes
Serves: 2

Ingredients:

To Make Batter

• Maida - 3 tbsp
• Corn flour - 2 tbsp
• Pepper powder - 1 tsp
• Salt to taste
• Water as required to make the batter
• Oil for deep fry

To make pepper fry

• Oil - 2 tbsp
• Onion - 1, chopped
• Garlic - 2 tbsp, chopped
• Green chili - 1
• Soy sauce - 1 tbsp
• Chili powder - ½ tsp
• Pepper powder - 1 tsp
• Few Curry leaves
• Mushroom - 200gms, chopped

Method:

• To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

• Next, add the mushrooms and mix well to coat the batter and keep aside.

• Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

• Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

• Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

• Then add chili powder, salt as required and mix well and saute for a minute.

• Then add soy sauce and ¼ cup of water and mix well.

• When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

• Add some curry leaves and saute for a minute.

• Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Stepwise pictures of how to make mushroom pepper dry recipe

To make the batter in a bowl add maida, corn flour, pepper powder, salt, and water as required. Make a smooth batter with no lumps. The batter should be flowing consistency.

Next, add the mushrooms and mix well to coat the batter and keep aside.

Heat oil in a wok or kadai for deep frying. When the oil is hot drop the mushrooms one by one. Deep fry the mushrooms until they turn crispy and golden. Fry them in batches and keep them aside.

Next heat 2 tbsp oil in a pan, when hot add the chopped garlic and saute for 1 -2 mins on medium heat.

Then add the chopped onion, green chili, and curry leaves and saute until the onion turns golden brown in color.

Then add chili powder, salt as required and mix well and saute for a minute.

Then add soy sauce and 1/4 cup of water and mix well.

When the sauce mixture starts boiling, immediately add the fried mushrooms and quickly toss the mixture so that the sauce coats well with the mushroom.

Add some curry leaves and saute for a minute. Finally, add the pepper powder and give a good mix. Saute for a minute and switch off the heat. Serve hot.

Watch the Video Recipe here 👇