PANEER MASALA CURRY


This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.

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HORSE GRAM ‘N’ GREENS


Everybody knows to cook vegetables the traditional way ,but only some know to combine vegetables differently.This is one recipe like that,and another healthy inclusion

I tried this dish with horsegram sprouts,so if you are using normal gram do soak it overnight before cooking

For the recipe now

INGREDIENTS

1 cup horse gram

2 cups any greens (i used paruppu keerai)

1/2 cup coconut

2 green chillies

1 tblsp coconut oil

1 onion chopped

1/4 tsp mustard seeds

1/4 tsp.cummin powder

1 tsp.chilli flakes

2 pips garlic crushed

2 dry chillies

METHOD

Heat oil in a pan ,add the mustard ,red chillies,garlic and onions and saute for 2 minutes.

Next add the rest of the ingredients and cook on a slow fire for just 10 minutes.Do not overcook .Serve with rice or rotis.

OKRA ‘N’ EGG


This is an easy vegetable to prepare,and tastier too.Combining egg in place of coconut ,is

more tastier and healthy too.

I love to mix egg with cabbage,broad beans,beans,kang kung leaves …..This is one delight

i’m sharing with you now.

INGREDIENTS

250 gm ladies finger ( slit and cut )

2-3 green chillies

1 onion chopped

1/2 tsp.cummin seed powder

2-3 pips garlic

1 small tomato

1 tsp.chilli flakes

salt to taste

1 tblsp.coconut oil

2-3 eggs

1/4 tsp turmeric.

METHOD

Heat oil in a pan,and add onions green chillies with salt and saute till onions are

translucent.

Add the sliced okra,ground mixture,and turmeric and cook on a very low flame till the

vegetable is cooked .Add chillie flakes and mix .

Shove the vegetable to one side of the pan,and add the eggs on the other side and

scramble .Whilst the egg is in semi liquid state mix the vegetable with the egg.

Remove from fire.Serve with rice and rotis.

 

CAULIFLOWER,CARROT,POTATO MASALA


This is another version of potato masala which could be served with poori,chappathi,and

masala dosai.Poori and potato masala is a delight in the South Indian platter.This is served at

breakfast,dinner ,and also at tea.The puffed up steaming poori and this masala aroma ,surely

kindles up your taste buds.This is a one pot dish,easy and quick. (Pressure cooker is best)

For the recipe now..

INGREDIENTS

3-4 potatoes peeled and cubed (drop in water to avoid browning)

1 cup cauliflower florets

1 big carrot cut into cubes

2 onions chopped

2-3 green chillies chopped

1 inch piece ginger chopped

1/2 tsp.mustard

2 red chillies

1 small piece cinnamon

1 tomato

2-3 cloves

Curry leaves

1/4 tsp asafoetida (optional)

2 tblsp ghee / oil

1/2 tsp turmeric

1 tsp peppercorns

Curry leaves/mint leaves

1 tblsp.gram dal flour/or wheat flour(atta) mixed in quarter cup of water.

Salt to taste.

METHOD

Heat oil in a pressure pan.Add mustard,curry leaves,asafoetida ,cinnamon,cloves,and onions.

When the onions are translucent add the ginger and green chillies with turmeric,and tomato.

Sauté for 2 minutes.Next add the vegetables and the peppercorns and cook for another 5

minutes .Add 1 cup water.Cover and cook for 2-3 whistles.

Allow steam to escape on its own.

Mix in the gram flour mixture,and cook on a slow flame till thick (not very thick).Serve hot.

If you want a rich taste ,add a tsp.or more of ghee on top while serving.

CAPSICUM ‘N’ RAW PAPAYA CHUTNEY


Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..

INGREDIENTS

2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.

METHOD

Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.

GINGER ‘N’ RADISH CHUTNEY


Both these root vegetables are nature’s gift to us.Ginger has been used in early times till date in all forms of traditional medicines.It is a good remedy for nausea,common cold,coughs,joint pains (taken internally or applied externally ).Ginger is considered good for diabetics,mixed with radish and taken as a juice helps to regulate sugar levels.Please do find more about its benefits and enjoy the benefits.

An outline on the benefits of radish -It is good for kidney stones,skin,intestinal worms,rebuilding tissues ,heart diseases .Radish can also relieve congestion,and prevent respiratory problems.This is only an outline,so please do search about it benefits.

Now for the recipe…

INGREDIENTS

1 big radish cut into small pieces

2 tblsp peeled ginger strips.

1 piece Kokum(kodumpuli or Goraka) or tamarind

2-3 dates

1/4 tsp.pepper

1-2 tsp chilli powder

Salt to taste.

2 tsp oil

1/4 cup roasted gram / peanuts

METHOD

Heat oil and sauté the radish pieces till you see the edges turning brown.Add the kokum

and sauté for 1 minute.Add all to blender and grind to a thick chutney.

Serve with Iddli,dosai,rice or any roti .

CLICK on for radish and carrot chutney RACATO CHUTNEY

CHANNA ‘N’ RAJMA KEERAI VADA KORMA


This is a new addition into the vegetarian list ,and of course a new create.I have posted a

keerai vada before ,but this is a combination of another lentil the kidney bean or rajma.

The dish is protein rich and good to serve with Iddli,Dosai,Pongal,(savoury ) or even pulaos.

This vada is first fried with the keerai in it,and dropped into the korma.You can use any type

of greens ,but this recipe was made with ponnaganni keerai.So let’s get into the recipe.

INGREDIENTS

1 cup Channa dal(Kadala parippu) soaked for minimum 1/2 an hour

1/4 cup rajma soaked overnight

3-4 green chillies

1 tsp.cummin powder

1 inch piece ginger

1/2 tsp.pepper powder/chilli powder

1/2 tsp.coriander powder

1/2 cup keerai

1 -2 tblsp rice flour

1 tsp.garam masala powder

Chopped red onions/small finely chopped

Salt to taste

Oil for frying(deep /shallow)

METHOD

First coarsely grind the bold listed ingredients .Then add both the lentils and coarsely grind

with minimal water,or no water.Add the keerai and the rest of the ingredients except the

onions and blend for a minute or two.Add the finely cut onions and bind into vadas and fry

in oil till golden brown.Drop into korma.

For the korma

INGREDIENTS

2 tblsp white khus khus

1/4 cup roasted gram dal/10-12 cashewnuts

1/2 cup grated coconut

3-4 green chillies

2 tsp.ginger garlic paste

1/2 cup curd

A few kasuri methi leaves

1 tsp.garam masala

1/2 tsp.saunf

Salt to taste

1 -2 tblsp oil ( remaining fried oil also can be used )*

1 onion chopped

METHOD

Grind green chillies,khus khus,coconut and the roasted gram dal/cashewnuts to a paste and

set aside.

Heat oil ,add the saunf and onions and sauté till brown.Add the ground pastes with salt,and

sauté for a minute.Add curd and then 1 cup water and allow it to only reach a boil.Add kasuri

methi leaves .Remove from fire .Drop the fried balls.and serve.

*Never reuse the oil you have once fried with.In preparation of dishes like this you can use only if you going to do immediately.Storing oil used to fry other items,even papadam fried oil is not healthy for reuse which is to be noted .

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

                   

PEANUT ‘N’ LADIES FINGER KOOTU


Today I would like to share with you a vegetarian side dish.Cooking is like science ,and if you 

get the correct chemistry by pairing  the suitable ingredients,it is surely a delight to savour.

Any dish whether small or big if done with care will be really satiating.Some who are new to 

cooking ,will not have time to dwell on combinations,and at this stage ,it will be only recipes 

straight from  the book to the kitchen.So,these type of veggies are mainly for those type of 

cooks.Now let’s get into the recipe 

INGREDIENTS

200 gm ladies finger cut into 1/2 inch pieces

1 onion chopped finely

2-3 tsp.chilli flakes

1 tsp.maldive fish (optional)

2 pips garlic crushed

1-2 green chillies chopped

1/4 cup crushed peanuts

1-2 tblsp gingelly oil,or coconut oil

juice of 1/2 a lime

Few curry leaves

Salt to taste

METHOD

Heat oil ,add onions and fry till brown ,add salt,chilli flakes,garlic,maldive fish ,curry

leaves and cook for a minute .Next add the chopped ladies finger .Cover and cook on a slow 

flame till it is cooked.Lastly toss in the crushed peanuts ,and mix well.Remove from fire and 

add lime juice.Serve with rice and curry.