February 19, 2013

Mutter Paneer Masala


  • Paneer, cubed(frozen) 1 cup
  • Peas, frozen 3/4 cup
  • Tomatoes 2 nos.
  • Curd 1/4 cup
  • Green chillies 3 nos.
  • Ginger garlic paste 1 tsp
  • Red chilli powder 1/2 tsp
  • Dhaniya powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/2 tsp
  • Coriander leaves For garnishing
  • Lemon juice 1 tsp
  • Oil / Ghee 2 tblsp
  • Salt As needed

To Fry and grind to paste:

  • Onion,sliced 2 nos.
  • Cinnamon 1 inch
  • Elachi/cardamom 1 no.
  • cloves 1 no.
  • Jeera/cumin seeds 1 tsp
  • Pepper 10 nos
  • Oil 1 tsp


Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .

Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.

Cook the peas for 2-3 minutes in high in a safe bowl. Stir in between for even cooking. Set aside.

Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft.

Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.

Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.

Add the cooked peas. Add the well beaten curd and mix well.

Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.

Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.


Do not over fry the masala powders which will turn the gravy bitter.

Adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!


  • Paneer cubes 2 cups
  • Onion 2
  • Capsicum 1
  • Red chilli powder/ pepper powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • Dhaniya/ coriander seeds powder 1 tsp
  • Lemon juice 1 tsp
  • Milk 2 tblsp
  • Ginger, finely chopped 1 tblsp
  • Green chillies 2
  • Coriander leaves, finely chopped 2 tblsp
  • Jeera 1 tsp
  • Oil 1 tblsp


If you are using frozen paneer, either thaw it until room temperature or boil water and keep immersed for 10 minutes. Drain the water completely and crumble it in a mixer(just add in two batches and give it a run)

Heat a pan with oil and splutter jeera, add finely chopped ginger and green chillies, followed by finely chopped onion. Fry till transparent and add the chopped capsicum.2-tadka,fry-onion,capsicum

Fry for a minute without changing its crispiness and add coriander leaves, all the powders and give it a quick stir without burning them. Add milk, salt and cook for 2 minutes until the milk evaporates. 3-add-masala,milk,fry

Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry and add the lemon juice and mix well. 4-add-panner,fry until dry

February 04, 2013

Kadala Patties


Chickpeas / Channa- 2 cup Soaked Overnight
Cilantro / Coriander leaves-1 cup
Mint leaves / Pudina-1 cup
Garlic-4 cloves
Cumin powder/Jeera powder-1 tsp
Coriander powder / Malli podi-2 tsp
Chilli powder-1 tsp
Pepper powder-1 tsp
Baking powder-1 tsp
Lemon -2 tblspn
Salt to taste
Breadcrumbs- ½  cup
Oil for deep frying

Take chickpeas,onions,cilantro,mint,garlic,chilli powder,coriander powder,cumin powder,pepper powder ,baking powder,salt,lemon juice in a blender and make into a smooth paste.

Tip this into a mixing bowl and add in some bread crumbs and mix well.

Make this into shape of vadas and fry them in medium hot oil till golden brown.

Kadala Theeyal

  Recepie Source:- yummytummy.com

Kala Channa-2 cups dried
Shallots / Sambar Onion / Chinna Ulli- 10
Tamarind- 1 small lemon size mixed with water.
Onion Vadakam-5(optional)
Dried Turkey Berry / Chundaikai-2 tblspn(optional)
Dried Cluster Beans / Kothavarangai -15(optional)
Gingelly Oil / Oil- ¼  cup
Salt to taste
Curry leaves-a handful

For Roasting and Grinding:
Coconut-1 cup
Dry Red chilli-7
Coriander seeds or Coriander powder-3 tblspn


Soak Channa over night..Take this in pressure cooker and add in 5 cups of water..Season with salt and pressure cook for 3 whistles and simmer for 30-40 mins...Turn off the flame and let the pressure go all by itself..Open the pressure cooker and check whether the channa is cooked..It should be very soft when pressed..Set this aside..

Heat oil in a kadai..Add in dry red chilli and fry for 1 min..Now add in coconut and fry this till it get golden brown..It should take around 10 mins.Now turn off the flame and add in coriander powder and mix well..Let this cool down.Now blend this into a smooth paste by adding some water.

Heat oil in a kadai and add vadakam,turkey berry,cluster beans and fry for 2 mins.

Add in shallots and fry for a min..Now add in cooked channa and mix well..

Add in the ground masala and mix well..Add in tamarind water and mix well

Pour in required amount of water and bring that to boil..Season with salt and mix well..

Cover it and simmer for 20-25 mins or until oil separates from the mixture..

Now fry some curry leaves in oil and pour that in..

Serve hot with rice..

Cabbage-Channa Thoran


Cabbage – 3 cups shredded

Chickpeas / Channa / Konda kadalai-1 cup cooked

Chilli powder-1 tsp

Coriander powder / Malli Podi-1 tblspn

Garam Masala Powder-1 tsp

Cumin seeds / Jeerakam-1 tsp

Salt to taste

Oil-1 tblspn


Heat oil in a kadai. Add in cumin seeds and allow it to crackle.

Add in cabbage and sauté for 5 mins.Add in salt,chilli powder,coriander powder and garam masala powder and mix well.

Add in channa and pour ½ cup of water in and cover the pan with a lid.

Let this simmer for 20-25 mins or until everything is cooked.

Serve hot with rice or roti.

Aloo Chana Subzi

Potato -  2 large cubed and cooked
Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked
Tomato – 3 large pureed
Chilli powder – 1 tsp
Black Pepper Powder – 1 tsp
Amchoor Powder / Dry Mango Powder – 2 tsp
Garam Masala Powder – 1 tsp
Turmeric Powder / Manjal Podi -1 tsp
Coriander Powder / Malli Podi -1 tblspn
Sugar – 1 tsp
Salt to taste
Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn
Cumin Seeds / Jeerakam – 1 tsp
Oil- 1 tblspn


Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.