PANEER ‘N’ EGG GINGER MASALA


This dish is good to be served with pulaos ,fried rice,and rotis.No garlic is used in this dish.

Onion and ginger are ground together and sautéed till brown,and then the spices are added to

it.The same mixture can be used to make meat and seafood dishes.Even potatoes can be

made this way….Let’s move onto the protein packed recipe now….

INGREDIENTS

200 gm paneer

2-3 onions quartered

1 capsicum or 2-3 green chillies

5-6 boiled eggs

10 dried red chillies

3-4 tblsp. pieces of ginger

Thick tamarind water or 1/2 cup,or kokum water

1/4 tsp.pepper powder

Salt to taste.

1 tblsp rice flour ( you can use cashew paste or almond paste if you don’t like rice flour)

1 piece cinnamon

1 tsp Kashmiri chilli powder

1 tsp.cummin powder.

2 tblsp vinegar

2-3 tblsp ghee or oil

1 tsp sugar

METHOD

First grind the chillies ,and the onions and ginger to a paste.

Heat oil and add the ground paste with salt,sugar and sauté till brown.

Add paneer and the rest of the ingredients one by one and cook till thick

Tip:If you like to add tomatoes you could add purée of 2 tomatoes

You could first roast the onions brown and then grind too,without directly grinding

Fried paneer can be added to this curry

1-2 tsp oyster sauce/fish sauce.

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FRIED FISH CURRY


This curry is a very rich,spicy,and awesome curry to have with rice,chappathis,rotis,hoppers

stringhoppers or anything which needs a curry accompaniment.You can use any fish you like,

but I like to use the small category with less bones.This dish is also categorised under stew fish

curry.Anyway let’s move on to the recipe now.

INGREDIENTS

500-1 kg.fish

2 onions chopped finely

1 cup tamarind water (thick)

2 tomatoes coarsely ground

6-7 pips of garlic

1/2 tsp turmeric

1 tblsp chilli powder

2-2.5 tblsp coriander powder

1 tsp cummin seed powder

1/2 coconut ground to a fine paste.

Few curry leaves

Dried methi leaves / coriander leaves

1 tsp.mustard seeds

2 tsp fenugreek seeds

Salt to taste.

Oil to fry the fish

To marinade the fish

1 tblsp chilli powder

A pinch of turmeric powder

2 tsp salt.

METHOD

Marinade the fish ,and set aside for a few minutes and deep fry till golden brown and set

aside.

Heat 2 tblsp oil (from the leftover oil,which gives the added flavour).Add the mustard

seeds ,curry leaves,fenugreek seeds and the chopped onions.Let the onion brown a little,then

add the tomatoes with salt and turmeric .Add the chilli powder,coriander and cummin

powder and sauté till you see the tomatoes soft and oil separates.Next add the coconut

paste ,green chilliesand sauté further for 2-3 minutes .Add the tamarind water and required

amount of water,and allow to come to a boil .Add the fried fish and simmer for further 10

minutes.Sprinkle methi/coriander leaves.

MUTTON ROGAN JOSH 


Mutton rogan josh considered to be a dish from the Kashmiri cuisine and originating from 

Persia is an aromatic and rich dish .Get’s along well with chappathis,parathas,rotis,and any 

lightly flavoured pulaos,or plain rice.For the rich color Kashmiri chillies or powder has to be

Compulsorily used.I like to prepare this dish with Mutton chops ,or the meat first slightly 

roasted to seal the juices .The meat lightly fried in ghee and tossed in to the curry , gives 

excellent flavour .This recipe has slight changes compared to the traditional recipe.The same 

recipe can be tried with chicken or any other meat too.Anyway ,let me share this recipe with 

you .Do try and send me your comments and suggestions.

INGREDIENTS 

500 gm lamb /mutton

7-8 Kashmiri chillies soaked in hot water

1 tblsp ginger-garlic paste

1 tsp nutmeg powder

1/2 tsp.mace powder

1/4 tsp ginger powder

A pinch of asafoetida 

2 bay leaves

A piece of cinnamon

3 green cardamons

1/2 tsp fennel seeds

2 onions finely minced

2 tomatoes chopped fine

1/2 tsp.turmeric powder

1 cup curd

1 tsp red chilli powder

1/4 cup ghee/ oil

Salt to taste

Spices to grind
1 tblsp.coriander seeds 

1 tblsp white khus khus seeds (poppy)

1/2 tsp.peppercorns

2 tsp.cummin seeds

2-3 cloves

1 black cardamom

1/4 cup coconut

10-12 almonds

METHOD 

First roast the spices listed for grinding ,and grind to a paste with the soaked Kashmiri chillies.

Mix this paste,ginger garlic paste,and the remaining spice powders,curd and marinade the 

mutton for some time.(minimum 10 minutes).Heat oil in a pressure cooker,add the whole spice

and onions and sauté till brown.Next add the tomatoes and cook till tomatoes are soft.

Add in the mutton marinade and cook till you see  the oil separate.Next add 1 cup hot water 

Cover cook for 5-6 whistles.Allow the steam to release on it’s own.Serve hot.


LAMB ‘N’MOONG KORMA


This recipe came up when I wanted to 

make something new and different to be 

served with biriyani.As usual it was a good

and tasty dish.After I prepared the dish 

only ,I felt that it could be served with 

stringhoppers,chapathis,and hoppers

Anyway the choice is yours.

Let’s get into the recipe rightaway !

INGREDIENTS

500 gm lamb/mutton

1/2 cup moong dal

10-14 small onions

4-5 green chillies

1 tblsp ginger garlic paste

1 tomato

1/2 tsp pepper

1/2 tsp turmeric

1 tsp garam masala powder

Few mint leaves or curry leaves

1 tsp chilli powder

Juice of 1/2 lime

2 tblsp ghee or oil

1 tsp fennel seeds

Salt to taste

To grind

1/4 coconut

10 almonds

2 cardamons

METHOD

Heat a tblsp of ghee or oil in a pressure 

cooker.Add the onions the meat and the 

rest of the ingredients one by one, except

the ones listed for grinding.Add a cup of 

water after you see the meat well blended 

with the spices.Cook to 5 whistles,and 

allow steam to mellow.Add the coconut –

almond  paste and simmer for 5-10 

minutes.Add lime juice.Serve hot .

COCONUTTY ALMOND PANEER


When the word paneer comes up,authentic dishes like paneer butter masala,Kadai paneer,and 

many more flash through our mind.Well,this time I wanted to try with the inclusion of coconut,

and it was a success!As coconut has many health benefits,I think anyone could have this dish.

Most of the ingredients I have used in this recipe are protein rich.This dish can be served with 

chappathis,naan,or any type of rotis.It will be a good combination with hoppers,stringhoppers

and pulaos.

Now let’s get into the recipe ..

INGREDIENTS (serves 4-5)

200-250 gm paneer cut into cubes

1/2 cup fresh or pre-soaked green peas

2 onions ground coarsely

4 tomatoes puréed

1/2 cup coconut+a handful of almonds ground together to a paste

1 tblsp.ginger-garlic paste 

3-4 green chillies chopped 

2 tsp.kashmiri chilli powder

1 tsp Garam masala powder

a pinch of turmeric

1/2 tsp.cummin seed powder

1 tblsp kasoori methi leaves

1 tblsp honey /jaggery 

3-4 tblsp.butter(not margarine)

salt to taste

METHOD

Heat butter add onions with salt,and sauté for 5 minutes.Next add the ginger-garlic paste,

tomato puree,and all the spice powders,and cook for a further 5 minutes.Next add the coconut 

paste and the green peas and cook till peas are cooked.Add 1/2 cup water (add more if you like).

Add the cubed paneer pieces and simmer for 10 minutes.Add kasoori methi leaves and remove 

from fire.

4 Types of South Indian Sambhar


There is no home in South India ,without sambhar for breakfast with iddli,dosai,vada

and rice too.Some sambhar is made with a mixture of vegetables.Some occasional

sambhar are made with the traditional 7-9 vegetables.Some are made with only sambhar

onions(small red onions),or any single vegetables like only drumstick,only ladies finger

,and even greens,capsicum,and you  go on  with your choice of vegetable.So here i’m

going to give you 4 recipes for quick and different  types of sambhar.

The first one doesn’t require any sambhar podi,simple and very tasty.I’m giving the

recipe for sambhar with tuvar dal.Those who love other lentils could use instead of tuvar

dal.Normally split green gram,tuvar dal,masoor dal is used .I love to use tuvar or green

gram for sambhar.

1.Tuvar dal sambhar without sambhar podi.

Ingredients

10-15 small onions

any vegetable you like (drumstick/ladies finger/or a handful of greens)

2-3 green chillies

2 tomatoes chopped

4-5 garlic cloves

few curry leaves

1/2 tsp.mustard seeds

1 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

1 tsp.turmeric powder

1 tsp.chilli powder

1.5 tsp coriander powder

1/2 tsp.pepper powder

1/2 tsp.cummin seed powder

1 cup tuvar dal

2-3 tblsp.ghee/oil

lime sized tamarind soaked in water

salt to taste

a small piece of jaggery

METHOD

First cook the dal with a tsp of ghee ,mash it well and set aside .

Heat ghee ,and first add curry leaves,asafoetida,mustard,dry chillies ,fenugreek and

saute for a minute.Next add the onions,garlic,green chillies turmerric and salt,the

vegetable,and tomatoes.Saute for 5 minutes.Next add the chilli powder,coriander

powder,pepper powder,cummin seed powder and cook for another two minutes.

Add half cup of water,cover and cook till vegetables are fully cooked.Next add the

tamarind water,and cook for a further 5 minutes.Add the mashed dal to the mixture.

Pour water for the required amount(some like it thick,some like it thin).of sambhar.

Add jaggery.Bring to a boil,and garnish with coriander leaves.Remove from fire.

(Do not allow to boil for a log time after you add the dal.One boil is best.)

2. Capsicum Quick Sambhar.(One Pot Sambhar)

Ingredients( same as no 1.)

Method:

This has to be done in a pressure cooker.Capsicum tastes excellent in these type of quick

sambhar.Here the dal is not pre-cooked.

Soak dal for minimum 10 minutes.Heat the oil in the pressure cooker,and add the

ingredients in the same order as the above one.After adding the tomatoes and the

capsicum,add the soaked and washed dal,and saute for 5 minutes.Next add 2 cups of

water.Close the lid and cook for 3 -4 whistles.Allow the steam to release on its own.Open

the lid mash the dal,(don’t mind even if the vegetables get slightly mashed .It will surely

add to  the taste.Garnish with coriander leaves.

3.SAMBHAR WITH SAMBHAR PODI

First i will get into the sambhar podi 

Ingredients

7-10 dry red chillies

1 tblsp  whole coriander

1/2 tsp.fenugreek  seeds

1/2 tsp.peppercorns

1 tsp.cummin seeds

3-4 tblsp dessicated coconut/dry copra/fresh coconut

1.5 tblsp.ulundu/tuvar dal

few curry leaves

a tsp of tamarind.

2 tsp ghee

Method

Fry all these ingredients till you see the urad dal (ulundu) turning brown.Grind to a fine

powder and use(This measurement is for one serving.)

You could use the same powder for bise bele bhath or sambhar sadam SAMBHAR

RICE(sambhar sadham)

Now for the sambhar recipe using this powder.For this sambhar i think a mix of many

vegetables including brinjal,drumstick,raw plantain,raw mango will be very fine.

INGREDIENTS

2 tblsp.sambhar podi

few small onions

mix of vegetables you like

2 tomatoes chopped

4-5 cloves chopped garlic

1 cup cooked dal

For tempering

curry leaves

1/2 tsp.mustard

1/2 tsp.fenugreek seeds

2 dry chillies

1/4 tsp.asafoetida powder

oil/ghee

METHOD

Add 2 tblsp.oil,next add the asafoetida curry leaves,mustard,fenugreek,dry chillies,garlic

,and onions and saute for 5 minutes.Add turmeric and the vegetables and cook covered

for 10 minutes.Next add 1/2 cp of water and cook till the vegetables are done.Add the

powdered ingredients and dal and cook for further 5-10 minutes on a medium flame.Add

a tblsp.of jaggery,and remove from fire.

4. QUICK SAMBHAR 

This is also a very quick and tasty sambhar.My suggestions for this sambhar will be

radish,only small onions,or any type of greens(just a handful).

Cook the dal with 2 tomatoes ,turmeric powder,salt in a pressure cooker and set aside.

Grind 1/4 cup coconut,small piece of tamarind,1/4 tsp.fenugreek,15 dry chillies,1/2

tsp pepper,and 1 tsp cummin seeds to a coarse powder.Add to the dal,and temper with

the ingredients listed for tempering above (3 type sambar).Cook for 5-10 on a low

flame.

If you are able to get vadagam you could use that instead of using the ingredients for tempering.Vadagam is a dry mixture of onions and all the ingredients used for tempering.

Try each sambhar and do let me know your comments.

 

 

 

 

 

 

 

 

 

 

EASY CHICKEN KORMA


This chicken korma is a good combination for any meal,with rotis iddli or rice.This curry

is made in a different way.First the chicken is cooked in its own juices with spices,and

then coconut and cashew paste  is added at the finish.Easy,rich and tasty.So now for the

recipe.

INGREDIENTS

1 kg.chicken

2 onions chopped

2-3 green chillies slit

4-5 tomatoes chopped fine

a few mint leaves

1-2 potatoes quarters

1 tblsp.chilli powder

1 tblsp.garam masala powder

1 tsp turmeric

2 tblsp.ginger-garlic paste.

salt to taste.

1/2 lime juice/3 tblsp curd

3-4 tblsp ghee/coconut oil (i mixed both )

For the coconut paste

1/2 cup coconut grated

3 tblsp.cashewnuts

1 -2 green chillies

2 tsp.white khus khus (poppy seeds)

1 tsp.fennel seeds

METHOD

Mix all the ingredients listed above ,other than the paste ingredients.Marinade at least

for 15 minutes.Keep the mixed chicken on the fire and cook on a medium flame till the

chicken and potato  are cooked and you see the tomatoes well blended.

Whilst the chicken is cooking,fry the ingredients listed for the paste,till you get a nice

aroma.Grind to a paste.Add to the gravy and slow cook for 10-15 minutes.Remove from

fire .

 

 

 

 

 

FRIED FISH CURRY


This is a very rich gravy,good to serve with rotis,pulaos,stringhoppers,hoppers.If cooked

in ghee it gives an excellent flavour.You have to half fry the fish and drop into the

curry,and  this curry has to be cooked on a low flame,to extract the exotic flavor.

For the recipe now.

INGREDIENTS

1 kilogram of sliced seer fish or any type fillet fish.

3-4 onions finely chopped

1 tblsp.ginger -garlic paste

4-5  big tomatoes

4-5 green chillies slit.

2 cups thick coconut milk

2 tsp.garam masala powder

2 tblsp.kasuri methi(dried fenugreek leaves)or 1 tsp.fenugreek seeds

2-3 tblsp ghee

1 tblsp.chilli powder

1/2 tsp.turmeric powder

salt to taste.

1 piece cinnamon

1 tsp fennel seeds

any oil for frying the fish/ghee

METHOD

Marinade the fish slices with a little chilli powder and salt,for a few minutes,fry and set

aside.

Heat the ghee,and fennel seeds,cinnamon,and onions and cook till translucent.Next add

the green chillies and saute till it changes color.Add the chopped tomatoes,ginger-garlic

paste,turmeric salt,chilli powder,garam masala powder and cook on a slow flame till the

tomatoes are well cooked and looks pulpy.(if you like you could pulse this in a mixie for a

minute).Add the coconut milk and the fish slices and simmer for 10 minutes.Sprinkle

kasuri methi if you are using.

Garnish with coriander leaves.

Note:The same recipe can be done with prawns ,chicken and crab.Simple and tasty.

 

PEANUT ENNAI KATHRIKAI


This is another version of eggplant /brinjal cooked in oil ,This is a spicy dish ,and very

famous in southern India.This can be served with rice ,pulaos,biriyanis,or rotis.

To get best results you have to get the tender,small variety of brinjals.If you

are unable to get the small category ,you could cut the brinjals into small sizes.

So for the recipe now.

INGREDIENTS

250 gm brinjals

10-12 red onions

2 green chillies

2-3 tomatoes

2 tsp.ginger garlic paste

1 tsp.peppercorns

1/4 tsp.fenugreek seeds

4-5 garlic cloves

10-15 red chillies

1 tblsp whole coriander

1 tsp.cummin seeds

a handful of peanuts (raw/roasted)

1/4 of a coconut cut into pieces or grated

1/4 cup gingelly oil/oilive oil/groundnut oil

1 tsp fennel seeds

1 cup thick tamarind extract

salt  to taste

1 tsp.turmeric

mustard seeds

curry leaves

METHOD

First slit the brinjal into four from the bottom leaving the stalks intact.

Put it in water till you prepare the masalas,otherwise it will turn brown.

Take 1 tblsp. oil ,and roast the bold listed till the peanuts turn brown and  grind to a fine

paste.

Take half of the masala mixture  add salt,and  stuff the brinjals and  set  aside

Heat the rest of the oil in a  kadai/wok.Add fennel seeds mustard seeds,curry

leaves,onions, tomatoes ,turmeric and cook covered till the tomatoes are soft .

Next add the brinjals and slightly toss  for 5 minutes and cook covered till the brinjal

changes color and is soft.

Next add the rest of the masalas,green chillies and the garlic cloves,with the tamarind

water,and cook on a slow flame till the gravy is thick and well corporated.

Add jaggery .Remove from fire .

Note:Jaggery is always added to curries  cooked with tomatoes ,to regulate the acidity.

 

CRAB MASALA


Wow..I love crabs more than anything ,and mostly any  non vegans delight.I think there is

no need of skill to cook crab,as the flavor of its meat is awesome.My mother was a

specialist in making crab curry ,and the accompanying kiri kos (raw jak

fruit kernels cooked in coconut milk)with dal makes me drool even now.Today i would like

to give you a recipe for Crab masala.This masala is good served with any type of food ,but

to spice up your boring days ,just a simple curry,rice and this masala is satiating.

For the recipe now

INGREDIENTS

1 kilo crabs (any variety)

2 big onions chopped fine

3-4 green chillies chopped

3-4 tomatoes pureed

1 tblsp.chilli powder

1 tblsp coriander powder

1 tsp.pepper powder

1 tsp.cummin seed powder

1 tsp.fenugreek seeds

1 tsp.mustard seeds

1 tsp.garam masala

1 tblsp.ginger garlic paste

1 tsp aniseed or saunf +curry leaves ground dry and set aside for final seasoning

2 tsp.corn flour or rice flour

salt to taste

1/4 cup sesame oil

few coriander leaves

METHOD

Wash the cleaned and cut crabs(it’s better to cut into four).Heat the oil in a  pan,and half

fry the crabs.Remove and keep aside.In the same oil,add mustard seeds ,and curry leaves.

Next add the chopped onions with a tsp of chilli powder and salt and saute for 5 minutes.

Next add the rest of the spices except for the crab and the powdered saunf.Cook till

oil separates and you get a nice color.Now add the crab and half cup water.

Add the cornflour or rice flour and cook till well blended.Finally add the saunf+curry leaf

powder.Remove from fire and garnish with coriander leaves.

Note :To refresh crab recipes here’s a link iv posted before.BAKED CRAB.Try and send me

your comments .