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.

Pirandai thuvayal

Pirandai is a creeper that is easily grown in houses. It has so many unbeleivable health benefits. It is said to be rich in calcium and hence helps strengthen bones, it cures stomach related diseases and allergies, helps in reducing cholestrol and controling diabetics and asthma. It has many more health benefits.

This is  bit tricky to handle and needs more patience. It can cause high itching sensation or irritability in your hands while chopping so, grease your hands with sesame oil before handling this pirandai. It should always be cooked with tamarind else you will have an itchy throat after consuming.
To chop the pirandai first, cut them along the nodes and remove the sharp edges from all sides and remove the fibre  too. Chop it into one inch slices. In local markets you will get chopped pirandai too, you can get that to make work lighter.
Ingredients:

• Pirandai -1 cup ,chopped
• Coconut-1/2 cup,shredded
• Curry leaves-1/2 cup
• Urad dal-1tsp
• Channa dal-1tsp 
• Tamarind-gooseberry size
• red chilly-4
• Oil-2 tsp
• Salt

Instructions:

• In a pan add 1tsp oil and saute the urad dal and channa dal until it turns s brown. add the red chillies and curry leaves and saute. Remove and keep aside.
• In the same pan add another teaspoon of oil saute the pirandai and tamarind until it turns pale green. Switch off the stove. 
• Add all the ingredients  along with coconut a d salt into a mixer jar and grind to a thick paste by adding little water.
• Now transfer to serving bowls
• This can be had as a side dish or mixed with rice.

Egg roast

Here is a very simple egg roast recipe that is a good side dish for pulao or ghee rice. If you don't like eating boiled egg,then try this ,you will surely love it.

I used sambar powder for the masala but you can also use red chilly powder, coriander powder and turmeric powder separately.

Ingredients:

• Boiled eggs-3
• Green chilly-1
• Curry leaves- few
• Oil-1tbsp
• Salt-as needed
• Sambar powde-2 tsp

Instructions:

• Peel the shell of boiled eggs and cut into slices.
• In a pan,heat oil and add chilly and curry leaves.
• Add the sambar powder and salt a d simmer and mix quickly.
• Add the egg slices and gently roast it on both sides for few seconds.
• Switch off  the stove a d transfer contents to a serving bowl. 
• Serve with pulao or ghee rice.

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.

Bitter gourd stir fry/ Pagarkai poriyal

Bittergourd is loaded with nutrients and has many health benefits. We need to be a bit tricky while cooking this bitter vegetable. Most commonly adding tamarind extract or tomato or sour curd will reduce the bitter taste to some extent. I have also written another post on bittergoed crispy fry earlier . You can check the recipe on this linkCrispy bittergourd rings

This is a simple stir fry recipe where I have used tamarind extract and tomato to reduce the bitterness. I pressure cooked the bitter gourd for 2 whistles in a tbsp of tamarind extract and then stir fried in a tomato based masala.

Ingredients:
Chopped Bittergourd- 1 cup
Tamarind extract-1tbsp
Onion-1large
Tomato-1
Chilly powder-2tsp
Turmeric powder-a pinch
Coriander powder-1tsp
Salt -as needed
For tadka:
Oil-1 tbsp
Mustard-1 tsp
Urad dal-1 tsp

Method:

• Wash and chop the bitter gourd into small pieces.
• Pressure cook the bittergourd with the tamarind extract and turmeric powder for 2 whistles.
• Heat a pan and add oil to it. Add the mustard seeds and once it starts to splutter add the urad dal.
• Then add the onion and saute. 
• Once onion is cooked add the tomato and salt and saute for 2 minutes.
• Now add the chilly powder and coriander powder and saute for 2 more minutes or until oil starts separating.
• Now add the pressure cooked bitter gourd and mix well.
• Close with a lid for a minute.
• Switch off flame.
• Transfer the content t a serving bowl.

Potato curry/ urulai kizhangu varuval

Here is a simple potato curry recipe using boiled potatoes. I have used sambar powder as it givws a good taste and flavour but you can also choose to add red chilly powder,turmeric powder and coriander powder seperately.
A good side dish for rice or roti and can be filled in sandwiches for a quick breakfast or snack.

Ingredients:
Boiled potatoes-2 medium size
Onion-1
Garlic-7 or 8 pods
Sambar powder- 1 spoon
Salt-as needed
For tempering:
Oil-1 tbsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Curry leaves-a few

Preparation : 

• Heat a pan and add il to it.
• Add all the Ingredients mentioned under the tempering section.
• Add chopped garlic and wait until it turns light brown.
• Add the chopped onions and saute well.
• Add boiled and chopped potatoes.
• Add salt and sambar powder and saute well.
• When ot is well roasted switch off flame and transfer to serving bowls.
• Serve hot with rice or roti

 Step by step pictures :

yam chips /kara karunai chips

Elephant yam or elephant foot yam has a high medicinal value. It is used in ayurveda as a cure for various ailments. It is used in treating liver and spleen disorders and is good for diabetic people.
It has various vitamins like vitamin C, A and vitamin B6 and is good if consumed regularly in moderate amounts. It is helpful in hormonal balance by increasing estrogen levels in woman. It has a high antioxidant property and is rich in minerals such as zinc,pospherous,magnesium etc.
My mom makes variety of dishes using yam or kara karunai. Here is one simple yam chips recipe that she taught me.  Just with fewer igredients you can make this easy dish in just few minutes.It is a good side dish for any variety rice or can be had as a snack too.

Ingredients : 

• Yam (thinly sliced)-1 cup
• Salt-as needed
• Pepper powder-1 tsp
• Oil-for deep frying

Preparation : 

• Remove the skin, cut the yam into huge pieces and wash it thoroughly. 
• Using a chips slicer slice it into thin pieces. 
• Sprinkle salt and mix well.
• Keep it in a colander for excess water to drain.
• Heat oil in a pan and deep fry the slices in small batches.
• Remove when it turns crisp and golden brown.
• Drain excess oil using a paper towel.
• Mix in pepper. Serve!

Snake gourd pakora

Crispy and tasty snake gourd pakora is a good side dish for rice or as an evening snack. The same method can be followed for carrot and Bittergourd too. This is made by coating thinly sliced snake gourd with gram flour and rice flour and some chilly powder. It is then deep fried until crispy. Here is a step by instruction for preparing this simple and tasty snake gourd pakora.

Ingredients:

• Snake gourd - 1 cup (thinly sliced)
• Gram flour-1/4 cup 
• Rice flour-1 tbsp
• Chilly powder-3 tsp
• Coriander powder-2 tsp
• Salt-as needed
• Oil- for deep frying

Preparation :

• Take thinly sliced snake gourd in a wide bowl.
• Add gram flour,rice flour,salt,chilly powder and coriander powder. 
• Mix it well by sprinkling water until the veggies are fully coated with the flour and spices.
• Heat oil in a pan and deep fry the veggies until it turns golden brown and crispy.

Plantain roast/ Vazhaikai varuval

Tasty plantain roast recipe that can be prepared within five minutes time. This pan roasted plantain is a great side dish for rice. It goes well with curd rice,lemon rice, coconut rice etc.

Ingredients:

• Plantain-2
• Chilly powder-2 tsp
• Turmeric powder-1 pinch
• Coriander powder -1 tsp 
• Curry leaves - few 
• Mustard seeds -1 tsp 
• Urad dal -1tsp 
• Oil-3 tsp
• Salt-as needed

 Preparation : 

• Peel the skin from plantains and cut it into thin and round slices.
• Add chilly powder, turmeric powder, coriander powder and salt and mix it well.
• Heat oil in a pan. Add mustard and urad dal.
• Add the curry leaves.
• Add the plantain and roast until it gets well roasted and soft.

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.

soraikai / bottle gourd groundnut kootu

Kootu is prepared by cooking vegetable in a coconut gravy. Most of the watery indian vegetables like pumpkin, snake gourd,bottle gourd etc goes well for kootu. It is a traditional recipe of Tamilnadu and is prepared as a side dish for rice or it can even be mixed with rice. I personally prefer to have this with dosa. Here is the simple recipe for kootu.

Ingredients:

Bottle gourd-1 cup

Onion-1 small

Turmeric powder-1 tsp

Salt- as needed

Groundnuts-1/4 cup (boiled)

To grind:

Coconut-1/2 cup

Pepper corns-8

Jeera-1 tsp

Green chilly-1

Seasoning:

one tsp each of

Mustard

urad 

cumin

Preparation:

• In a vessel add the bottle gourd and groundnut and pou water until it completely covers the vegetable.
• Add turmeric powder and cook on medium flame.
• In the meantime grind the ingredients mentioned in the to grind section and make a smooth paste.
• Add the ground paste to the vegetable and mix well and let it cook until the vegetable is fully done.
• Switch off the flame .
• Heat oiul in a pan and add all the ingredients under the seasoning section mentioned above and once done add the onions and saute well.
• Add this seasoning to the prepared kootu and mix well.
• Serve hot.

Note:I used vadagam for seasoning which is more flavourful.This vadagam is home made and can be stored in bottle for up to one year.It is readily available in super markets too.

Gobi65/ cauliflower pakoda

This is my all time favourite snack. Crispy gobi 65 is a great tea time snack or  a tasty starter with a hot soup before a meal. The same recipe can be followed with any veggie of your choice. Thin potato wedges, bitter gourd rings, thinly sliced snake gourd are other options you can try. This goes well as a side dish for rice too.

Ingredients :

Cauliflower florets-1 cup

Basan flour/ gram flour- 1 cup

Chilly powder-1/2 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Ginger garlic paste- 1 tbsp

Salt

Preparation

• Boil water with a pinch of turmeric and switch it off. Add the caulifter florets and leave it for 10 minutes.
• Drain the water add all the above said ingredients and mix well with water until a smooth paste coats all the florets.
• Heat oil in a pan and deep fry the florets until it turns golden brown an crispy.
• Drain excess oil in a paper towel and optional:sprinkle chat masala and squeeze a few drops of lemon juice and mix.
• Serve hot.

Capsicum peanut curry

Capsicum peanut curry is a side dish for rotis and rice. It can also be mixed with rice and had for lunch with papa's and raitha.Capsicum tastes good when we sprinkle a few roasted and coarsely ground peanuts.  This is a spicy curry and I have used red,yellow and green bell peppers in this dish.

Ingredients : 

• Capsicum- 1 cup
• Peanuts (roasted and coarsely ground)-2 tbsp
• Red chilly powder-1tsp
• Garam masala -1tsp
• Sesame seeds-1tsp
• Oil-2 tsp

Preparation : 

1. Heat oil in a pan and add the sesame seeds.
2. Add the Capsicum and saute for few minutes.
3. Add chilly powder and garam masala and also needed salt and saute until the Capsicum gets cooked
4. Switch off flame and add the peanuts to ot and mix well.
5. Serve it with rice or roti.

crispy bitter gourd rings

Most of us are not a fan of this bitter vegetable and Bitter Gourd is a not so favorite veggie for kids. But this crispy bitter gourd rings is an exception. Kids will surely love this. This can be had as a side dish for rice or simply as a snack. 

Serving size: 2

Time needed: 5 to 7 minutes

Ingredients:

• Bitter Gourd-2 medium size
• Garlic pod-4
• Ginger-small piece
• Red chilli powder-2 tsp
• Turmeric powder- 1/2 tsp
• Coriander powder-1 tsp 
• Basin flour-4 tbsp
• Salt-as needed

Preparation :

1. cut the bitter gourd into thin rings.
2. crush the ginger and garlic and add to it.you can also use ginger garlic paste instead.
3. Add chilly, turmeric and coriander powder,salt and basin flour.
4. sprinkle water and mix it well until the vegetable rings are fully coated with the mixture. Keep it aside or put it in the refrigerator for 10 minutes.
5. Heat oil in a pan and when the oil is ready drop the marinated rings into it a few at a time and deep fry until it turns brown and crispy.
6. Drain excess oil in a paper towel and serve it as a side dish with rice or as a snack.