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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SQUID MASALA


This masala can be served with any type of rice and rotis.The masala is prepared and ground

first,and then the squid is added.This is a spicy dish with a sway,towards chettinadu cuisine.

Let’s get into the recipe right away!

INGREDIENTS

500 gm squid(cleaned )

For the masala

2-3 big onions cut into quarters

5-6 pips garlic (with peel on)

7-10 red chillies

1+1/2 tblsp coriander seeds

2 tsp.cummin seeds

1/2 tsp fenugreek seeds

1 tsp.peppercorns

1 tsp.saunf

1/4 cup coconut

1 tblsp.white poppy seeds(khus khus)

1 inch piece cinnamon

2 cardamons

3 cloves

1 mace

2 tomatoes cut

Curry leaves

2-3 tblsp gingelly oil

1/4 cup tamarind water

1 tsp.sugar or jaggery

METHOD

Heat half of the oil.First add the onions and sauté till brown.Next add the rest of the

ingredients,except for the bold listed and roast till you see the fenugreek or the methi in it

turns golden brown and not burnt ( otherwise it will be bitter).Saute the tomatoes slightly in

the same pan and add to mixture and grind to a paste.

Heat the remaining oil ,add curry leaves and the masala and cook till it is thick.(If it turns

watery you could add a tblsp.of rice flour).Once it starts to thicken ,add tamarind water and

the cleaned squid and cook till thick and squid is done.Add sugar or jaggery and remove from

fire.

Garnish with curry leaves.

EGG PITTU/PORIYAL


This is scrambled egg with coconut ,a good side dish for rice ,and rotis.Good for savoury

pancakes too.

To the recipe right away!

INGREDIENTS

5-6 eggs beaten

1/2 tsp turmeric

3-4 green chillies chopped fine

2 pips garlic chopped fine

Pepper and salt to taste

1/2 -3/4 cup coconut.

1 tblsp.butter

Few curry leaves

METHOD

Heat butter,add garlic ,green chillies and the beaten egg with turmeric and salt andscramble.

Don’t add coconut when the egg is watery.Allow it to scramble and then add coconut .Add

pepper and remove from fire.

POTATO WITH GREENS


This dish can be prepared with ponnanganni keerai or amaranthus (mola keerai).Ponnanganni

Keerai is mostly used in India,Srilanka and Asian countries.Mukunuwenna mallum(poriyal)

is a favourite in Srilankan cuisine.I’m a fan of this mallum and thought to combine with

Potato .It is a very healthy green,and also used in the preparation of hair oil.This dish can be a 

side dish for rice and curry .Well,for the recipe now.

INGREDIENTS 

3-4 boiled potatoes 

1 cup greens

2-3 green chillies chopped

2 pips of garlic crushed with peel on

1 onion chopped

2 tsp red chilli flakes

1 tsp maldive fish (optional)

1/4 tsp pepper powder 

1/4 tsp turmeric

1/2 cup coconut

1 tblsp.lime juice

1-2 tblsp coconut oil /gingelly oil

Salt to taste

For tempering

1/2 tsp.mustard seeds

2 dry red chillies

1/2 tsp cummin seeds

METHOD

Heat oil,and add the ingredients for tempering,with garlic and onions and sauté for a minute .

Next add the green chillies,spices and potato and cook for another minute .Once it is well 

blended with the onions,add the greens with the scraped coconut and sauté well till you get the 

aroma of the greens.Remove from fire and add lime juice .Serve with rice and curry.

Variation: Potato can be replaced with jak fruit seeds

                   

SPICY TOMATO JAM


This is an excellent side dish for biriyanis and pulaos.I learnt this from one of my friends,so 

thought to share with you all.So let’s get into the recipe which is easy and simple to make.

INGREDIENTS 

4-5 big tomatoes blanched and skin removed

2 tsp ghee

Jaggery or sugar 2 tblsp.

1/2 tsp chilli powder

Few cashewnuts 

Few raisins

1/4 tsp.elaichi powder

a pinch of nutmeg powder (optional)

Salt to taste.

METHOD

Puree the tomatoes and add all the other ingredients to it and cook till thick.Serve with 

biriyanis/pulaos.

Do try and send me your comments and suggestions!