Kadai Paneer

Kadai paneer is another spicy, simple and yet tasty dish. I often make this for Naan, paratha, roti or chapathi, and even for mixed rice like ghee rice, pulav rice etc. Now of our spice-india visitor requested for this recipe. So here i am posting the recipe for kadai paneer. So here is the recipe just for you.

Ingredients :

Paneer - 150 grms ( Chopped into small cubes)
Onion - 1 ( Chopped finely)
Coriander seeds - 1 tsp
Red dry chilly - 5 - 6
cumin seeds - 1/2 tsp
Capsicum - red 1/2 and green colour 1/2chopped into cubes ( Optional)
Chilly powder - 1/4 tsp
Salt - To taste
Oil - 5 - 6 tsp ( And some to fry the paneer)

Masala items :

Clove - 2
Bay leaves - 1
cinnamon stick - 1 small piece

Preparation :

* First take a pan, add oil and add the chopped paneer and fry till golden brown. * Keep the paneer aside.
* Now in the same kadai, add the masala item and fry
* Then add cumin seeds, coriander seeds, and chopped onion and fry till golden brown.
* Then add the dry red chillies and fry for few mins.

* Then add the chopped capsicums and fry for few mins until they become soft and tender.
* Now add the fried paneer and mix well.

* Add the chilly powder and salt and mix well.
* Then add 1/2 cup of water and cook in medium flame until the oil starts to come out.

Hmmmmm, yummy and spicy kadai paneer is ready. Serve hot........

Eggplant fry / Aubergine fry

Hi friends, today i am posting the recipe of eggplant fry. Once of the most easiest, tastiest, simple and yummy recipe. I always make this, when i come home late, and dont like to take a take-away or go to restaurant. In those busy and unusual days, i find eggplant in my fridge, then i prepared a simple dhal and do this fry. Because its so simple and very quick to make.

Ingredients :

Eggplant - 1 ( Big)
Chilly powder - 1 and half tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Ginger and garlic paste - 3 tsp (Optional)
Red food colouring - a pinch
Cornflour - 3 tsp
Rice Flour - 2 tsp
Oil - To fry

Preparation :

* First clean the eggplant, then cut it in thin slices as shown below.

* Then mix all other ingredients except oil and make it a paste using using.


* Then apply the prepared masala to each and every eggplant generously.

* You need not keep this in the fridge, just fry it immedietly.

* Take a pan, add oil and heat it. When the oil is hot, add the eggplant and deep fry it.

* The keep it in a plate covered with tissue to observe excess oil.

The yummy and simple eggplant fry is ready, serve hot and crispy. ( It make a good alternative for a fish fry....ahahaha). Enjoy.....

Gobi Manchurian

Hi friends, Today i am going to post the recipe for Gopi Manchurian. I was requested by Mrs Arthi Vijay. A busy mom who really started to explore cooking to impress her 1 and half year old kid. Its so nice to see people contacting me, and asking for more n more different recipe. I really feel happy for it...well, coming back to this gobi manchurian - I have made it bit dry to suit my day. You could always make more gravy. Well, an extra water would do all the magic. So here is the recipe just for you....

Ingredients :

Cauliflower - 1/2 ( Broken into small florets)
Big Onion - 1 ( Chopped lenth wise)
Green Chilly -2 ( chopped lengthwise)
Garlic - 2 ( Chopped into small pieces)
Ginger - small piece chopped finely
Chilly powder - 1/2 tsp ( Optional , You can add it if you wish it to be bit more spicy)
Salt - To taste
Oil - To fry
Corn flour water - ( 1 tsp of cornflour mixed with 1/2 cup water, if you need more gravy, then mix more accordingly)
Lime Juice - 2 - 5 drops
Soya Sauce - 1/2 tsp
Ajinomoto - a pinch
Pepper - 1/2 tsp
Plain flour - 5 tsp
Cornflour - 6 -7 tsp
Red food Colouring - 2 pinch

Preparation :

* First cut the cauliflower into small pieces.
* Then put it in a vessel, add water and pinch of salt and cook it for 5 - 7 mins.
* Drain the water, allow it to cool.
* Then take a vessel add the plain flour, cornflour, pepper and salt, mix everything together and make it into a paste adding some water. Then add the cauliflowers in it and mix well, making sure you geenrously coat cauliflower with the mixture.
* keep it aside.
Now take a heavy bottomed pan/kadai, then add oil, add the chopped garlic and ginger pieces and fry it.
* Then add the onion and fry till golden brown.
* Now add the green chillies and fry for few mins.

* Then add the chilly powder ( optional)
* Add soya sauce, ajinomoto and cook for few more mins.
* Then add the cornflour water, and salt and cook until the mixture is thick. If you want more gravy, then add more water to it.

* Now add the food coloruing. Mix well keep it aside.
* Finally deep fry the cauliflower, and add it to the prepared mixture . ( I prefer frying the caulifower finally and adding it , just to retain its crispness)

* Then finally squeece some lime juice , and serve hot.....

Your Yummy, spicy Gobi Manchurian is ready to be served, Enjoy...

Saag Paneer

Saag paneer is one of the famous dish in all Indian Takeway. Its almost a fav dish of many. It is a very simple dish is cook, when you have all Ingridents handy. Here is the recipe just for you.

Ingredients :

Saag : 2 bunch
Paneer : 250 grms ( Cut into cubes)
Mustard Seeds - 1/2 tsp
Garlic : 2 ( Crushed)
Ginger and garlic paste : 2 tsp
Big Onions : 1 ( medium size) ( Chopped finely)
Green chilly : 1 ( Sliced lenth wise)
Tomato : 1 ( Chopped finely)
Chilly powder : 1/2 tsp
Garam Masala : 1 tsp
Salt : To taste
Oil : To fry ( 2 -3 tsp)
Yogurt : 3 tsp
Water : !/4 cup

Preparation :

* First clean the saag leaves, and cut the bottom stem.

* Chop the leaves and keep it in a vessel, with very less water and cook for few mins. * Cover the vessel and cook. The saag leaves will shrink and at becomes soft. At this time, take out squeece the water from it firmly pressing it with your hands. Try to take out as much as water as possible. * Now take a pan, add oil and add the mustard seeds.
* Then add the crushed garlic and green chilly and fry for few mins. * Then add the chopped onions and fry till golden brown.
* Now add the ginger and garlic paste, and fry till the raw smell disappears.

* Then add the chopped tomato and fry till they are soft.

* Now add the chilly powder, garam masala and salt. * Then add the cooked saag leaves to the pan and mix well.
* Then take 1/4 water and add the yogurt and beat well. Add this mixture to it.
* Finally add the chopped paneer pieces to it. Mix everrything well, and cook for another 3 - 5 mins. Hmmmmmmm the yummy saag paneer is ready to e served. You could make it dry of little bit greasy. Well, have your way. It would really taste great anyway. It goes very well with plain rice or any Indian bread like Naan, capathi, Roti etc. ENJOY....

Baigan Bartha / Baigan Bharta

Its a eggplant cooked in Indian style, with spices. This curry is one of my fav. Ind recent days i started to love the eggplant recipes and tried different styles, which suits my taste. I am posting this recipe specially for Kavya, who asked me for eggplant curry recipes. So i will start with bigan bartha recipe, and soon will post as many as possible. Well.....i have already made you wait for long , by not posting new recipes all these day, its all becuase i was so tried from my Indian trip and took pretty much time to get on my daily routine. So, by no more wasting time , i would directly go for the recipe. And here is the recipe just for you........

Ingredients :

Eggplant - ( Medium size ) 2 numbers
Cumin seeds : 1 tsp
Garlic - 10 crushed
Ginger and garlic paste : 1 tsp
Big onions - 1 chopped finely
Tomatoes - 2 ( Chopped)
Chilly Powder - 1 and 1/2 tsp
Salt - To taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - To fry
Garam masala - 1 tsp
Grren peas - ( Handful ) ( Frozen) ( If using fresh, need to soak it and pressure cooker it before using in the recipe)

Preparation :

* Take the eggplant and wash it. Wipe it with the tissue papper. Npw apply oil all over it generously.

* Preheat the oven, and set the oven temperature for 250 c and cook the eggplant for 20 - 25 mins. ( Until it is cooked well)

* Now peel the eggplant skin, and chop it into pieces. ( Make sure it is cooked well..)

* Now take a pan, add oil, and add the cumin seeds.

* Then add the crushed garlic, and fry till it changes the colour.

* Then add the chopped onions. and fry till golden brown.

* Now add the chilly powder, coriander powder, turmeric powder and salt to it. ( Fry for few moins for the raw smell to disappear)

* Now add the chopped tomatoes and fry for few mins. ( Close the lid and cook for few mins , until the tomatoes get cooked and become soft.)

* Finally add the cooked and chopped eggplant and mix well.

* Check for the taste and also make sure the eggplant is cooked, if not you could now close the lid and cook for some more time..

* Finally add the garam masala and the green peas and cook for 5 mins.

Hmmmmm.......the yummy and spicy baigan bharta is ready. Serve hot with plain rice, chapathi, naan or roti.


Click here for the printable version fo this recipe

A Simple Vegetarian Meals

Hi friends, Having a great time in India and eating all lovely food that are prepared by my mom has made me to put on 2 kg of extra weight. Wish it should not increase any more. I always had a great hunger for non vegetarian foods. My friends and family members use to make fun of me telling that my stomach grows bigger when i see non-vegetarian food items on the menu. Yes thats somewhat true. So decided to prepare some vegetarian meals for my Lunch. And the Menu is here.
Plain Rice,
Onion Sambar,
Garlic Rasam ( For digestion LOL....),
beans Curry/ Poriyal,
Potato fry,
Peerkangai Chutney and
papad.

These are common item that we prepare for our lunch. Each one prepare it in their own way, and i have my own style of preparation. So, here is my recipe just for you.

PLAIN RICE :

* I cook rice in electric cooker, with the propostion of 1 : 2. i.e) for one cup rice, i add two cup water. * Its as simple as that.........

ONION SAMBAR :

This is my way of making onion sambar. I learnt it from my mom. My friends always say that my sambar has a very good taste, and have always been asking me the recipe. Here is the recipe just for you.

Ingredients :

Toor Dhal - 1 cup
Garlic - 1 ( Peeled )
Turmeric powder - 1/4 tsp
Black Mustard seed - 1 tsp
Urid Dhal - 1/2 tsp
Dry Red chilly - 2 ( Chopped)
Onion - 1 ( Chopped finely)
Tomatoes - 2 ( Chopped )
Coriander leaves - hand ful ( Washed and cleaned )
Curry leaves - 1 stem ( Washed and cleaned)
Tamarind Water - ( Lemon sized tamarind soaked and squeezed in 2 cup of water )
red Chilly powder - 1 tsp
Asafoetida / hing/ perungayam - 1/4 tsp
Salt - To taste
Vadagam - small pinch
Oil - To fry.

Preparation :

* Take a vessel, add the toor dhal and wash it well.
* Now add the peeled garlic and turmeric powder , and add enough water.
* Pressure cooker it for 3 whistles.
* Then take out the vessel and mash the dhal.
* Now take another vessel, add oil and add the Musturd seed, urid dhal and dry red chilly and fry well.
* Then add the chopped onion, and fry till golden brown.
* Now add the chopped tomatoes and fry well.
* Add little coriander and curry leaves and fry for 2 mins.
* Now add the cooked and mashed dhal and mix well with the fried ingredients.
* Then add the tamarind water and mix well.
* Add chilly powder, salt, asofoetida and enough water ( According to the thickness you prefer), and allow it to be cooked for 20 - 25 mins.
* Finally take a kadai or pan , add some oil and when the oil is heated, add the vadagam and fry it and immedietly add it to the samabar and close the sambar vessel with the lid. Open the lid after 3 - 5 mins.

Thats all , the spicy and yummy onion sambar is ready to be served. Garnish and serve hot with hot plain rice, by adding little ghee...hmmmmmmmmmmmm

GARLIC RASAM :

well, this is a very simple rasam recipe, which i learnt from my grandmother who live in a small village. Its such a tasty rasam when cooked with real care. We always see people cooking the rasam for som much time, but here we dont do that. If all the ingredients are ready, then it take no more than 5 - 10 mins.

Ingredients :

Whole black pepper - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 4( Chopped )
Curry leaves - 1 stem ( Washed and cleaned)
Coriander leaves - Little
Garlic - 4 ( Peeled)
Tomato - 1/2
Tamarind Water - 2 cups ( Lemon size tamarind soaked , squeezed in 2 cup of water and filtered)
Salt - to taste
Oil - To fry
Hing/ Asafoetida/ perungayam - 1/4 tsp
Mustard seeds - 1/2 tsp

Preparation :

* put black pepper and cumin seeds in a mixy jar and grind it to fine powder.
* next take a vessel, add the powder, add 2 red chillies and the peeled garlic( Mash the garlic well)
* Add the corinader leaves, curry leaves to it.
* Now add the tamarind water and mix everything together. Add asafoetida and 1 cup of water.
* Now sqeeze the 1/2 tomato and also add the skins to the rasam.
* Now take a pan, add oil and heat it. Add the mustard seeds and red chilly and fry. Add the content to the rasam mixture.
* Now add the salt to the rasam mixture and keep it no the stove.
* Please dont leave it long for even to boil for 1 mins also. If it boils, then it looses its taste.
* Stand near and leave it for 5 mins, when it forms a white layer, switch off the stove.

Now the rasam is ready and serve hot.

POTATO FRY :

Potato fry is yet a another simple recipe. It will taste much more better, when it is chopped finely. Because, it gets more crisp and tasty. Goes very well with sambar.


Ingredients :

Potatoes - 5 -6 ( Chopped very finely)
Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the potatoes and chop it finely.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped potatoes and fry for few mins till the raw smell disappears.


* Add the turmeric powder, coriander powder, chilly powder and salt.


* Sprinkle some water. Dont use more water, because the potatoes are chopped very finely.
* Now close the lid and cook it for some time.
* The oil will start to come out. Add the garam masala.


* Once the potatoes are cooked, add the rice flour and mix well and fry for another 5 mins.

Now the crispy potato fry is ready. Enjoy.......

BEANS CURRY/ PORIYAL :


Ingredients :

Beans - 300 grms ( Chopped
)Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the beans and chop it.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped beans and fry for few mins till the raw smell disappears.


* Add the turmeric powder, coriander powder, chilly powder and salt.


* Now add one cup of water.


* Now close the lid and cook it for some time.
* After the beans is cooked, The oil will start to come out.


* Add the garam masala.
* Once the beans are cooked, add the rice flour and mix well and fry for another 5 mins.Now the beans curry is ready. Enjoy.......

PAPAD :

Its simply deep fried in hot oil.

Microwave version of cooking papad :

* Simply sprinkle some water on the papad and place it in the microwave.
* Set the timing for 1 min.
* Make sure you turn it once inbetween to the other side.
* In this way, we need not use oil, and its good for health too.

PEERKANGAI CHUTNEY :

Click here for the peerkangai chutney recipe

Click here for the printable version of this recipe

Paneer Butter Masala

Paneer Butter Masala is basically a Punjabi preparation. It goes very well with Naan, Chapati or Roti. Its the most famous dish in Indian restarant. I just love this recipe a lot. And here is the recipe.

Ingredients :

Paneer - 250 grms
Big Onions - 2 ( chopped)
Tomatoes - 3-4
Ginger and garlic paste - 4 spoons
Oil - To fry
Chilly powder - 1 spoon
Green chilly - 1
Coriander powder - 1 spoon
Cashew nuts - 20 numbers
Water - 1 cup ( if you use milk instead of cream , just add 1/2 cup of water)
Butter - 30 grms
Garam masala - 1/2 spoon
Food colouring - orange ( few drops or pinch )
Cream - 1 cup ( optional milk ( use according to the thickness)
Salt - To taste
Cumin seeds - 1 tsp

Basic Preparation :

* First cut the paneer into small cubes.
* Then fry it in oil till golden brown and keep it aside. This is the basic preparation of paneer for paneer butter masala. ( if it is a fresh paneer , then you need not fry, you can just add it )

Preparation :

* Then take a pan add some oil, the add cumin seeds and fry for 1 min, then add the chopped onion and fry till golden brown ( Or till the raw smell disappears).
* Then add the ginger and garlic paste and fry it.
* Now add the chopped tomatoes and fry it.
* Then add chilly powder, coriander powder, and the green chilly and mix well.
* Now add the cashew nuts to it.
* Mix every thing well and add some ( 1 cup ) Water, and cook for 15 min by closing the vessel with a lid and stiring it often.
* Now switch off the stove and keep it aside to cool.
* Then once it is cooled, grind it into very fine paste.
* Then take a pan, add the butter and melt it. Then add the grinded paste. ( add water if neccessary )
*Now add salt and little bit of orange food colouring.
*Mix well, and now add the cream ( if you dont get the cream, you can add milk. But if you add cream the sauce will be silky. But if you use milk , the paneer butter masala will become bit watery , so make sure you add less water when you add water ( may be 1/2 cup instead of 1 cup)
* Now add the fried paneer to the and mix and cook for 5 mins.
* Now finally add the garam masala

WOW....your paneer butter masla is ready, you can serve it with hot naan, roti or chappati.

Click here for printable version of this recipe

Aloo-Matar ( Potato and green peas curry)

Well ....This is another delicious dish, which is easy to prepare. This is the recipe i often make when friends arrive home. Because it is the dish we can prepare easily for more members. This goes well with Chappati, Paratas, and as a side dish for plain rice with sambar or rasam.


INGREDIENTS:

Aloo ( Potato) : 10
Big Onion - 2 (Chopped finely)
Tomato - 2 ( If the size is big, other wise go for 3) ( Chopped finely)
Red Chilly powder - 1 spoon
Turmeric powder - 1/4 spoon
Dhaniya powder / Coriander powder - 1 spoon
Salt - To taste
Oil - To fry Onions and tomatoes
Garam Masala - 1 spoon
Green peas - Hand ful

PREPARATION :

* First cut the potatoes in half and pressure cooker ( Remember not for long , just leave for 2 whistle Not more than that)
* Then take it out make it cool by adding cold water , and remove the skin.
* Then if you are using Fresh Green peas, then you got it soak it for 2 hrs and cook it for atleast 1 or 2 whistle. Or otherwise it you are using forzen or cooked peas, you can use them directly.
* Now take a pan, add oil, then add the chopped onion and fry till golden brown.
* Then add the tomatoes and fry well.


* When onion and tomatoes are fried , add the turmeric powder, chilly powder, coriander powder and salt and fry well.


* Then add the cooked and peeled potatoes to the pan and mix well together ( remember not to mix harsly, because the potatoes are already cooked so its too tender and may go out of shape)


* Sprinkle or add water and mix carefully.


* Cook for few mins and add the green peas.

The delicious Aloo Matar is ready to taste.Garnish and serve hot...........ENJOY.


Click here for printable version of this recipe