Paneer ghee roast masala

If you feel like having a spicy paneer gravy then go for this paneer ghee roast recipe. It is prepared by roasting select spices in ghee and grinding it along with tamarind. The masala is too good with rotis or dosa.

Instead of the usual paneer  recipes try this one and it will surely be a family favourite.  Here is the recipe for this easy and tasty paneer ghee roast.

Ingredients:

• Paneer cubes-1 cup
• Onion-1 medium size
• Curry leaves-1 spring
• Tamarind-small gooseberry size
• Coriander powder-1 tsp
• Ghee-1tbsp
• Curd-1tbsp

To grind:

• Pepper corns-10
• Fennel-1tsp
• Cumin-1tsp
• Red chilly-4 or 5
• Garlic cloves-5

Method:

• Add a spoon of ghee to the pan and roast all the ingredients to grind.
• Soak tamarind and extract the pulp.
• Grind the ingredients mentioned under the to grind section along with tamarind pulp and make a smooth paste.
• Add curd and coriander powder to the ground paste and mix well.
• Add the paneer cubes to the ground masala paste and mix well until the pieces are thoroughly coated.
• Put it in the fridge for 1/2 an hour.
• Chop the onion finely.
• Add a tbsp of ghee to the pan and saute the onion and curry leaves.
• Now add the marinated paneer and mix.
• Add 1/4 cup water and a spoon of jaggery powder.
• Mix and cook until gravy thickens.
• Transfer to serving bowl and serve with rotis.

Step by step instructions:
Add a spoon of ghee to the pan and roast all the ingredients to grind.Soak tamarind and extract the pulp.Grind the ingredients mentioned under the to grind section along with tamarind pulp and make a smooth paste.

Add curd and coriander powder to the ground paste and mix well.

Add the paneer cubes to the ground masala paste and mix well until the pieces are thoroughly coated.Put it in the fridge for 1/2 an hour.

Chop the onion finely.Add a tbsp of ghee to the pan and saute the onion and curry leaves.Now add the marinated paneer and mix.Add 1/4 cup water and a spoon of jaggery powder.Mix and cook until gravy thickens.

Transfer to serving bowl and serve with rotis.

Aviyal

Kerala special aviyal recipe including mixed veggies cooked in a coconut paste is simple and delicious side dish. Usually served as a side dish for parupu or kara adai in restaurants.  It is also good to have as a side dish for rice. The flavour of coconut oil is an added bonus  in this dish.

There is no restriction for the veggies that you can use in aviyal. Add all your favourite veggies or those that are available in your fridge. I used carrot,beans,potato,raw papaya,raw banana,brinjal and flat beans. I never used raw papaya in my cooking before but after trying it with some home grown papaya I really decided to make it a regular. Raw papaya is also good to make kootu or sambar and tastes delicious. 

Ingredients:

• Mixed vegetables-1 cup
• Water-2 cups
• Onion-1
• Curry leaves-1 spring
• Red chilly-1
• Mustard seeds-1tsp
• Cumin-1 tsp
• Coconut oil-1tbsp
• Curd-2tbsp
• For the paste:
• Coconut-1/2 cup
• Green chilly-1
• Cumin-1 tsp
• Turmeric1/2 tsp

Instructions:

• Cut the veggies into thick and long slices
• Boil until the veggies are well cooked and firm
• Grind the coconut paste 
• Add oil in a pan and add mustard seeds,cumin,red chilly and curry leaves
• Saute the onion
• Now add the boiled veggies and coconut paste.add needed salt and mix well
• Add the curd and mix again.
• Switch off the stove and transfer to serving bowl.

Palak paneer

Spinach is loaded with nutrients and does wonders to your health when included frequently in the diet.

Saw some fresh palak leaves in the store and was reminded of the paneer sitting in the freezer. So decided to do palak paneer for dinner. Really in love with the beautiful green colour!

Palak paneer is nothing but paneer cubes cooked in spinach gravy with added flavours.

So, here is the recipe for the soft and creamy palak paneer.

Ingredients :
For the palak puree:
Palak or spinach leaves- 1 cup
Green chilly-1
Garlic pod-2
Ginger-1 inch piece

Other ingredients:
Whole garam spices-1 each ( elaichi,clove,bay leaf,cinnamon)
Cumin-1/2tsp
Paneer cubes-200 grams
Onion-1
Tomato-1
Garlic-5 pods
Ginger-1 inch piece
Salt-as needed
Garam masala powder-1tsp
Butter/oil-1 tbsp
Cream-1 tbsp

Method:

• In a blender add all the ingredients under puree section and blend to a paste
• Finely chop the onion, tomato, ginger and garlic.
• Heat a pan and add butter to it. Fry the paneer cubes until it turns brown. Do not overdo as it will become rubbery.
• In the same butter add the whole garam spices.
• Add the ginger and garlic and fry until golden brown.
• Add the onion and tomato to this and saute.
• Add salt and garam masala powder and saute until oil/butter separates in the corners.
• Add the paneer and mix.
• Now add the spinach puree and let it cook.
• Once the palak is cooked well simmer the stove and mix the cream, immediately switch off the stove.
• Crush some kasoor methi and add it to the gravy and mix well.
• Serve with rotis or jeera rice.

Potato Capsicum gravy

Bought some fresh baby potatoes from the store and made this gravy for dinner along with chappathis.
I have marinated the potatoes and then shallow fried them before adding it to the gravy. I used kashmiri chilly powder and red ripe tomatoes that gave an awesome colour to the gravy.

Ingredients : 

• Baby potatoes-15
• Capsicum-1
• Onion-1
• Green chilly-1
• Ginger garlic paste -1 tbsp
• Whole garam spices
• Red chilly powder-1 tsp 
• Turmeric powder -1 tsp 
• Coriander powder -1 tsp 
• Garam masala -1 tsp 
• Salt-as needed 
• Oil-4 tbsp
• To grind:
• Onion-1
• Tomato-1

 Preparation : 

• Boil the baby potatoes until it gets well cooked but should be firm.
• Peel the skin and marinade the potato in a wide bowl by adding chilly powder,turmeric powder Salt and 1 tbsp curd.
• Leave it for 15 minutes. Shallow fry the potatoes and keep aside. 
• Grind the onion and tomato into a paste and keep it aside.
• Heat a pan and add oil. Add the whole garam spices. 
• Add thinly sliced onion and saute.
• Add the ginger garlic paste and saute until raw smell leaves. 
• Add the onion tomato paste  and saute well. 
• Add chilly turmeric and coriander powder and salt and mix well. 
• Add the cubed Capsicum to it and little water.
• Cover with a lid until Capsicum is cooked.
• Add the shallow fried baby potatoes to the gravy and wait until it starts to boil.
• Switch off and garnish with coriander leaves. 

Parupu urundai kuzhambu / urundai kuzhambu

Here is one of my most favorite parupu urundai kuzhambu recipe. This is a bit lengthy process but worth giving a try. My mom makes awesome tasty urundai kuzhambu and we all love her recipe. This is one of the famous recipes from the popular chettinad cuisine. This is made by preparing steamed lentil balls and then adding ot to tamarind based gravy. There is a coconut masala that we need to grind for this kuzhambu. This might seem a bit confusing if your trying it for the first time but here I have added detailed instructions with step by step pictures for your reference.

Step by step instructions : 

Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer contents to a bowl and add onion,curry leaves,green chilly and coriander leaves and mix well. 
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:

• In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
• Grind it to a smooth paste.
• Masala is ready.

Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.

Ingredients:
 For the urundai:

• Channa dal-1 cup
• Red chilly-2
• Fennel seeds-1 tsp
• Garlic pod-3
• Onion-1
• Green chilly-1
• Curry leaves-few
• Coriander leaves-few 
• Salt

For the masala:

• Shredded coconut-1 cup
• Red chilly-2
• Ginger- 1 inch
• Garlic pod-1
• Cumin-1tsp
• Pepper corns-10
• Curry leaves-2 or 3

For the kuzhambu:

• Tamarind-small amla size
• Sambar/kuzhambu podi-3 tbsp
• Oil-1 tbsp
• Garlic-10 pods
• Red chilly-2
• Curry leaves-a few 
• Cumin-1 tsp 
• Fenugreek -1 tsp 
• Mustard seeds -1tsp 
• Onion-1
• Salt

Preparation : 
Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer it to a bowl and add curry leaves coriander leaves and onion and mix well.
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:
In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
Grind it to a smooth paste.
Masala is ready.


Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.

Mixed vegetable sambar

Most of the times I make sambar at home for lunch with different vegetable each time. This time I wanted to try mixed vegetable sambar. I used yellow pumpkin, drumstick,brinjal,carrot and radish for this sambar. This can be mixed with rice with a spoon of ghee or had with idli and dosa.

 Step by step instructions :

1.Cut the veggies into bigger chunks and boil it with a pinch of turmeric powder.

2.Soak tamarind in warm water and extract the pulp


3.In a pan add the ghee and heat. Add mustard seeds and let it splutter.Add the methi and cumin seeds. Add curry leaves and green chilly.


4.Add thinly sliced onion and saute


5.Add the pressure cooked toor Dal.


6.Add cooked veggies and tamarind pulp.


7.Add needed salt and sambar powder. Mix well. Add enough water


8.Bring it to a boil.


9.Add coriander powder and coriander leaves and mix.


 10.Switch off and serve with rice or idli or dosa.

Ingredients : 
Mixed vegetables-1 cup
Toor dal-1 cup
Onion- 1
Green chilly-1
Tamarimd-small amla size
Sambar powder- 2 tbsp
Salt
Oil/ghee -3 tsp
Mustard seeda-1tsp
Methi seeds-1/2 tsp
Cumin-1 tsp
Turmeric powder- 1 tsp
Coriander powder -1 tsp
Coriander leaves -few

Preparation :

• Pressure cook the toor dal until mushy.
• Soak the tamarind in warm water and extract the pulp.
• In a pan add the ghee and heat. Add mustard seeds and let it splutter.
• Add the methi and cumin seeds.
• Add thinly sliced onion and slit green chilly curry leaves and saute.
• Add the toor Dal.
• Add cooked veggies and tamarind pulp.
• Add needed salt and sambar powder. Mix well. Add enough water.
• Bring it to a boil. Add coriander powder and coriander leaves and mix.
• Switch off and serve with rice or idli or dosa.

Brinjal stir fry /katharikai poriyal

Do you know that brinjal is good for your heart? Yes! The antioxidants present in brinjal keeps your heart healthy. It also has Flavanoids and is fibre rich.
There are numerous recipes using brinjal and here is a simple yet tasty brinjal stir fry recipe known as katharikai poriyal in tamil. This can be had as a side dish for rice or chappathi or it can be mixed with plain rice and had with onion raitha and papad. It saves your time in the busy morning hours.
I have added step by step instructions with pictures.

Step by step instructions :

1. Heat oil on a pan.Add mustard and cumin to it.

2. Add the garlic cloves and curry leaves. Wait until the garlic starts to turn brown. 

3. Add the chopped onions and saute for a minute.

4. Add the chopped tomatoes and saute

5. I have used sambar powder to prepare this curry. You can also use turmeric powder,chilly powder and coriander powder seperately.

6. Add needed salt

7. Mix and saute until the Tomato is well cooked.

8. Add the brinjal and mix.

9. Saute until the brinjal is well cooked and oil starts to seperate from the sides of the pan.

10. Brinjal stir fry is now ready! Have it with roti or rice.

Ingredients :

Brinjal- 5

Onion-1 large

Tomato-1,small

Curry leaves-a few

Garlic pod-10

Sambar powder-1 spoon

Salt-as needed

Oil-1 tbsp

Mustard seeds -1 tsp 

Cumin -1 tsp 

Preparation : 

• Heat oil on a pan.Add mustard and cumin to it.
•  Add the garlic cloves and curry leaves. Wait until the garlic starts to turn brown.
• Add the chopped onions and saute for a minute.
• Add the chopped tomatoes and saute
• I have used sambar powder to prepare this curry. You can also use turmeric powder,chilly powder and coriander powder seperately.
• Add needed salt
• Mix and saute until the Tomato is well cooked.
• Add the brinjal and mix.
•  Saute until the brinjal is well cooked and oil starts to seperate from the sides of the pan.
• Brinjal stir fry is now ready! Have it with roti or rice.

Dhal palak / spinach dhal

Spinach is rich in zinc,protein,fibre and is loaded with lots of vitamins and other nutrients. Cooking palak with dhal gives a good flavour and taste. This is a subtle gravy without much spices and can be had with rotis or dosa. This can also be mixed with rice and had. 

Ingredients :

• Spinach-1 cup, chopped 
• Cooked toor dhal-1 cup
• Onion-1
• Mustard - 1 tsp
• Cumin-1 tsp
• Oil-3 tsp
• Salt
• One tsp each of:
• Chilly powder 
• Turmeric powder
• Cumin powder
• Coriander powder 

Preparation :

• Heat oil in a pan.
• Add the mustard and cumin.
• Add chopped onion and saute for a minute 
• Add the chopped spinach and saute for few seconds.
• Add the  cooked dhal and the spice powders.
• Add needed salt and mix.
• Adjust water according to your need.
• Allow it to boil for 2 to 3 minutes. Switch off. 
• Serve with roti or rice.

Rajma Masala

Rajma or red kidney beans are loaded with nutrients. It is a good source of folate and has iron,magnesium, phosphorous etc. Including this beans in your diet routine yeilds great health benefits. It can be had with roti or mixed with rice.
Here is the recipe for tasty and healthy rajma masala, with step by step pictures.

Step by step instructions :
Heat oil in a pan. Add one each of cardamom,clove,bayleaf and cinnamon. Add one slit green chilly.

Add chopped onions and saute until it starts to brown.

Add the ginger garlic paste and saute well

Add the onion tomato paste and saute for few seconds 

Add one tsp each of chilly powder, coriander powder,garam masala,turmeric,pepper powder and needed salt

Mix well until il seperate from the masala

Add the cooked rajma beans along with the water. Mash a few beans with ladle,this gives a good taste and also helps in getting a thick gravy

Add a tbsp of curd and mix well

Wait until gravy thickens and switch off flame.

Rajma masala is ready 

Ingredients :

• Rajma/ red kidney beans- 1 cup
• Onion-2
• Tomato-1
• Ginger garlic paste-1 tbsp
• Green chilly-1
• Oil-1 tbsp
• Cardamom-1
• Cinnamon -1
• Bay leaf-1
• Clove-1
• Curd-1tbsp
• 1 tsp each of:
• Red chilly powder 
• Coriander powder 
• Garam masala 
• Turmeric 
• Pepper powder 

Preparation :

• Pressure cook the beans with little salt, do not drain excess water. 
• Make a paste out of one onion and one tomato.
• Heat oil in a pan. Add one each of cardamom,clove,bayleaf and cinnamon. Add one slit green chilly.
• Add chopped onions and saute until it starts to brown.
• Add the ginger garlic paste and saute well
• Add the onion tomato paste and saute for few seconds 
• Add one tsp each of chilly powder, coriander powder,garam masala,turmeric,pepper powder and needed salt
• Mix well until il seperate from the masala
• Add the cooked rajma beans along with the water. Mash a few beans with ladle,this gives a good taste and also helps in getting a thick gravy
• Add a tbsp of curd and mix well
• Wait until gravy thickens and switch off flame.
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