PANEER BHURJI

Ingredients:-

• 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

Method:-

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

Cabbage-Channa Thoran

Ingredients:

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

Method:

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

Ingredients:-

 

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

Method:

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.

Aloo Ki Subzi

Recipe Source: Tarla Dalal

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

5 Mts Chutney

Ingredients:

Dry Red Chilli – 5

Garlic – 6 fat cloves ( if using small garlic use 12)

Onion – 1 finely chopped

Lemon Juice – 3 tblspn

Mustard Seeds / Kaduku -1 tsp

Salt to taste

Oil- 5 tblspn ( try to use Indian Gingelly oil / Nala Ennai)

Method:

Heat 1 tblspn oil in a kadai. Add red chilli and garlic and fry till light golden.

Remove this to a blender and add salt and lemon juice and make into a fine puree. Add some water if needed. Put this into a bowl.

Heat 5 tblspn of oil in a pan.  Add mustard seeds and allow them to pop.

Now add in finely chopped onions and fry them till they turn golden. Pour this oil over the chutney and mix well.

Serve with dosa or idli.

Cauliflower Kuruma

Ingredients:

Onion – 1 chopped finely

Tomato – 2 chopped finely

Cauliflower – 2 cup

Turmeric Powder / Manjal Podi – 1 tsp

Chilli powder – 1 tsp

Garam masala powder -1 tsp

Cinnamon / Pattai – 1 small stick

Cumin Seeds / Jeerakam – 1 tsp

Cardamom / Krambu – 3

Salt to taste

Oil – 2 tblspn

Coconut Milk – 1 cup

Cornflour – 1 tsp

Coriander leaves / Cilantro – for garnishing

Method:

Cook cauliflower with some salt and water in boiling water till tender. Drain and set aside.

Heat oil in a kadai. Add cinnamon, cardamom, cumin in oil and fry for 30 sec.

Add in onions and sauté till light golden.Add salt and mix well.

Add in turmeric, chilli and garam masala powder and mix well.

Add in chopped tomatoes and toss well. Cook this till they turn mushy.

Now add in cooked cauliflower and mix well.

Pour in coconut milk and mix well.Bring this to a boil and simmer for 15 mins.

Now add in cornflour water mixed with water and mix well.Cook this till they turn thick.

Garnish with coriander leaves and serve with roti.

Corn Subji

Ingrediants:

Sweet Corn – 300 gms

Onion – 1 finely chopped

Green Chilli – 1 finely chopped

Garlic – 3 cloves grated

Coriander leaves / Cilantro – 3 tblspn

Tomato Ketchup – 2 tblspn

Chilli powder – 1 tsp

Curd – 2 tblspn

Oil- 1 tblspn

Salt to taste

Method:

Heat oil in a kadai. Add in onions, green chilli and garlic and mix well. Cook for 3 mins.

Add in sweet corn along with some water. Add salt to taste.Cover and cook till the corn is cooked and water is gone.

Add in ketchup, chilli powder, curd and mix well.

Garnish with coriander leaves .

Serve with roti.

Spinanch Gravy

Spinach - 3 cups packed ( I used Palak Keera)

Onion - 1 chopped finely

Tomato - 2 chopped finely

Cumin Seeds / Jeerakam - 1 tsp

Chilli powder - 1 tsp

Coriander powder / malli podi - 1 tblspn

Turmeric powder / Manjal podi - 1 tsp

Garam Masala powder - 1 tsp

Salt to taste

Curd - 2 tblspn well beaten

Oil - 1 tblspn

Butter - 1 tblspn

Method:

Take spinach along with water in a sauce pan and cook it for 5 mins. Let it cool down. Take it in a blender and make into a fine puree.

Heat oil in a kadai. Add cumin and let it crackle.

Add onions and cook till golden brown.

Add in all the spice powder and mix well. Add in tomatoes and mix well.

Cover the pan and let it cook for 5 mins till the tomatoes turn mushy.

Now add in the spinach puree and mix well. Season with salt.

Let the gravy simmer for 10-15 mins.

Switch off the stove and add in curd and mix well.

 

Serve with a blob of butter along with roti.

Vegetable Noodles

Ingrediants:

• Instant Noodles of your Choice
• Vegetables of your choice – 2 cups (I used carrot,capsicum,peas,tomato and potato)
• Spices of your choice – 1 tsp each ( I used turmeric,garam masala,coriander,cumin,salt)
• Soya Sauce – to taste
• Spice Packet included in the noodles
• Water to cook noodles and to cook veggies
• Oil – 2 tblspn

Method:

• Boil lots of water in a sauce pan. Add noodles packet in that water and cook exactly till the time given in the packet.
• Drain it in a colander and rinse well with lots of water, This removes the excess starch from the noodles.
• Now drizzle a tblspn of oil and toss well so that the noodles don’t stick with each other.
• Heat 1 tblspn of oil in a kadai and add fennel seeds in this. Now add all vegetables in this and sauté for 5 mins.
• Add a splash of water and cover the kadai and simmer for 10-15 mins untill the veggies are cooked.
• Now add all the spice powder and the masala packet which is inside the noodles and mix well.
• This mixture should have a little water in this so that it coats all noodles strands.
• Add some soy sauce in this and mix well.Immediately add the noodles in this and toss well.
• Cook for 2 mins and serve hot in a bowl with a fork.

Kothu Paratha

Kothu Parota is a common and famous recipe found in all street foods stalls and also in big restaurant..To be frank it is a must have menu in all menu cards here…It is one of my favorite one too..The cool thing about this is you can do it in anyway you like..

Ingredients:

Paratha / Parota – 3 chopped

Onion- 1 chopped finely

Capsicum( I used red, green and yellow) – 1 cup

Peas – ½ cup( I used frozen)

Fennel Seeds / Saunf / Sombu -1 tblspn

Chilli powder – 1 tsp

Coriander powder /malli podi – 1 tblspn

Garam masala powder – 1 tsp

Tomato Ketchup – 1 tblspn or to taste

Soy Sauce – 1 tsp or to taste

Salt to taste

Oil – 1 tblspn

Coriander leaves for garnishing

Method:

Heat oil in a kadai. Add fennel seeds and allow them to pop.

Add onions, capsicum and mix well..Cook them for 2 mins.

Add salt, chilli powder, coriander powder, garam masala powder and mix well.

Add frozen peas and toss well. Cook for 2 mins.

Add tomato ketchup, soya sauce and mix well. Add in parota and mix well.

Once everything is mixed, take a sharp edge steel cup and pree it against the parota to make them smaller and this process is actually the kothu part.

Garnish with coriander leaves and serve hot.

Cauliflower Pepper Fry

Cauliflower is one among my favorite veggies and i love to have this with simple rasam and rice and even as a side dish for chapathis too. Being bored with the usual Cauliflower Curry i was thinking to make some different with cauliflower and tried out cauliflower curry using freshly ground pepper. It turned amazing well

Ingredients:-

1. Cauliflower - 1 Medium Size
2. Onion - 1
3. Ginger Garlic Paste - 1/2 Tsp (Optional)
4. Black Pepper - 3/4 Tsp
5. Cumin Seeds - 1/2 Tsp
6. Salt - To Taste
7. Turmeric powder - a pinch
8. Oil - 1 Tbsp

Method:-

• Wash the cauliflower and cut them into small florets.
• Chop the onions into thin slices. In a pan add oil and add ginger garlic paste.
• Sauté for a while and add the onions and sauté till they become translucent.
• Add the cauliflower florets to this. Using a mortar and pestle, coarsely ground the black pepper and cumin seeds separately.
•   Add this to the cauliflower and add salt and turmeric powder.
• Sprinkle little water and cook the florets become soft.
• Switch off the flame once it is done.
• Serve hot with rasam rice or sambar rice. Even this will taste yum with roti also

Note:-

• As my parents are not so comfortable with garlic smell, i usually omit the ginger garlic paste. 

• I added 3/4 spoon of pepper powder, as my hubby is not comfortable with pepper taste. you can increase/decrease the pepper powder according to your taste

Vegetable Omlette

So here is a dish which vegetarians can have with the same taste as of the usual Omlette.

Ingredients:-

1. Besan Flour/Kadalamaavu/Chickpea Flour - 2 Cups
2. Tomatoes - 2, chopped
3. Capsicum - 2, chopped
4. Cabbage - 1/4 cup chopped finely
5. Carrot - 1/4 cup chopped finely
6. Corriander Leaves/Cilantro - 2 tsp.
7. Turmeric Powder - A pinch.
8. Red chilly powder - 1/2 Tsp.
9.  Lemon Juice - 1 Tsp.
10. Water - As needed. 
11. Ghee/Butter - For Roasting (Optional. You can use Oil also)
12. Salt- to taste

Method:-

• Throw in all the ingredients except water to a mixing Bowl.
• Now add in the water slowly to get the Omletter/Dosa consistency
• Heat a Tawa, spread the mixture and roast in Butter or ghee till crisp.

Mock Bread Pizza

Ingredients:-

• Plain White Bread - 6 Slices
• Small Capsicum - 1, chopped.
• Small Onion - 1 chopped finely
• Small Tomato - 1 chopped finely
• Sooji/Rava - 2 Tbsp.
• Milk Cream - 3 Tbsp.
• Salt and Pepper - To taste.

Method:-

•   Mix all the ingredients except the bread. Let the mixture stay for 5 mts. Put a non stick Tawa on flame.
• Start applying the mixture on one side of the bread slice. Place that side of slice first to which the mixture is applied.
• Once cooked, Turn aside untill it gets crispy.
• Serve immediately with Sauce,pepper and Chilly Flakes.

Simple dal

Ingredients:

• Split Moong Dal (Pasi paruppu)-1 cup (soaked for 30 min)
• Tomato-1 chopped
• Garlic-6 cloves crushed
• Curry leaves-1 spring
• Coriander leaves-1 handful
• Tumeric-1/2 tsp
• Ghee-1 tblpsn
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Asafoetida(Perum kaya podi)-1/2 tsp
• Salt-to taste

 For Grinding:

Coconut-3 tblpsn

Green chilli -1

Cumin seeds(jeerakam)-1 tsp

Method:

• Take the grinding ingredients in a mixer and grind it into a smooth paste.
• In a kadai Boil around 3 cups of water,and after it comes to a good boil add in the soaked dal,with a little turmeric.
• Let it cook on a slow flame until nearly done.Now add in the Tomatoes,Garlic and cook for 3 min.
• Add in the grinded paste and mix well.Let it come to a boil again.Season with salt.
• Now in a small pan,Heat ghee and add in the Mustard seeds,Cumin seeds,Asafoetida,Dry red chilli and curry leaves.Now pour this Tadka into the dal and mix well.
• Garnish with coriander leaves and serve with rice.

Chettinad Thakkali Curry

In our place( south of tamilnadu) we usually have lunch which mainly base on these types of dishes..A southindian typical lunch will include Rice, any gravy mostly these types of kulambu, poriyal and even sometimes avial and we finish it with curd and pickle…Looks like a heavy lunch but we got used to it..Amma makes the same gravy again and again, but I love to go adventurous with my foods. This is a chettinad style gravy which is so easy to make and it taste really awesome..

Ingrediants:

Tomatoes – 3 to 4 large chopped

Coriander Leaves / Cilantro for garnishing

Salt to taste

Sugar – 1tsp (optional)

Oil – 1 tblspn

For Roasting and Grinding:

Onion / Shallots / Sambar Onion – ½  cup

Coconut – ¾ cup

Roasted Channa Dal / Pori Kadalai / Dalia – 1 tblspn

Coriander Seeds / Malli – 2 tblspn

Cumin Seeds / Jeerakam -1 tsp

Dry Red Chilli – 2 to 3

Oil – 1 tsp

For Tempering / Seasonings:

Oil – 1 tblspn

Mustard Seeds / Kaduku -1 tsp

Curry leaves – 1 spring

Method:

Heat 1 tsp of oil in a kadai..Add roasted channa dal, coriander seeds, cumin seeds, dry red chilli and fry till light golden. Add onions and sauté for 2 mins. Add in coconut and mix well. Allow it to cool down and grind into a smooth paste.

Heat 1 tblspn oil and add in tomatoes in it. Add some salt, sugar and cook untill it turns mushy about 10 mins.

Add the ground masala and mix well. Pour enough water to make a sauce.

Cover and simmer for 10-15 mins untill oil separates.

Garnish with coriander leaves.

Now make seasoning by heating 1 tblspn of oil and add in mustard seeds and allow it to pop..Now add curry leaves and mix well. Pour this over the gravy and mix well.

Serve hot with rice.