Kadhai Paneer

Ingredients:-
1:-
Tomato puree- 3 cups( canned or made from 8 tomatoes)
Ginger-25gm
Garlic- 1 pod
Green chillies-2
Bay leaf-1 small
Cardamom-1
2:-

Paneer-400gm cubed
Ghee-4 tblspns
Oil

3:-
Onion-1 big quartered
Capsicum red and green- 1 each
Kashmiri chilly-2 tspn(heaped)
Cumin pwdr- 1 tspn(heaped)
Coriander pwdr-2 tblspn(heaped)
Pepper crushed- 2 leveled tspn

Kasoori methi- 2 tblspn ppwdered
Coriander leaves- 3 tblspns chopped
Salt to taste

Direction:-

• Cook the first set of ingredients with one cup of water in a medium low flame for 15min. Make a puree of it.
• Meanwhile fry paneer with some salt in ghee and required oil. It is just a shallow fry.
• In the residue oil fry onion and capsicums till they turn crunchy and not fully cooked. 
• Add spices and fry the mixture at high flame for 2 min so that the spices get cooked.
• Now add the tomato puree and fried paneer. Stir well and let it sit in low flame ( gas mark-2) for 10min. Add kasoori methi and coriander leaves. Add salt to taste and stir well . Switch off the stove .
• Serve hot with chappathi, paratha, cumin rice, naan, bathura etc.

BON APPETITE:)

Navaratna korma

Ingredients:-


Cashews-20
Raisins-10-15


Butter- 1 tblspn
Onion chopped - 1 big
Ginger garlic paste-1 tblspn
Green chilli-3 chopped
Corn(Seeds separated)- 1
Cauliflower-Half  cut into small sizes
Green beans-15 beans cut  into 1 inch size
Carrots chopped- 1 big
Potato-1 cubed
Fresh peas-1 hand full
Tomato-1 chopped
Tomato paste-1 tspn
Coriander pwdr-1 tspn
Chilly pwdr-1 tspn
Turmeric pwdr-1/2 tspn
Cumin pwdr-1/2 tspn
Garam masala-1/2 tspn
Milk-1 cup
Paneer grated- half cup
Salt to taste


Directions:-

• Soak the cashews and raisins in warm water for 20min and grind into fine paste and keep aside.
• Heat butter first of all and saute onions in it. 
• Once the onions are half done add the ginger garlic paste, chillies and saute at high flame for 30sec.
• Then add the vegetables-corn, cauliflower,green beans, carrots, potato and cook for 5 min with salt to taste.
• Now add the tomato , tomato paste, Grated paneer, fresh peas.
• Add the spices and milk and saute for 30 sec and cook with the lid on for 3min
• Add the ground cashew paste and boil the curry.
• Add the required amount of salt.
• Done

BON APPETITE:)

Cabbage Kofta

Back from India after a long break in cooking i sat on my desk thinking what shall i resume with for my blog. Moms cooking and her delicious recipes are still enticing and tickling my taste buds. But what can i do other than missing them after all i am here with my husband transferring her skills to my 'food-making' task. SO i am a little lazy to commence with my cooking and blogging though i cant stop doing it. I am here with cabbage kofta recipe which is somewhat a copy-paste from a famous chef, still very delicious. GO for it.

Requisites:-


Cabbage- 250 gm
Bengal gram-one handful
Oil to fry
Besan/ chickpea flour-2 tblspns
Cumin pwdr- 1 tspn
Salt to taste


Oil - 1 tblspn
Onion-1
Turmeric powder- 1/2 tspn
Green chillies-4 split open
Coriander pwdr-2 tspn
Cumin pwdr-1 1tspn
Curd-1 cup
Cashew paste-of 10 cashews
Salt to taste


Directions:-

• Cook cabbage and grams and strain them for the water left over for further use.
• Mix them with the besan flour and other spices to make small balls and fry them in oil.
• Fry them till they are light brown in color. Koftas are ready
• Next  step is to make the sauce.
• Saute the onion in oil till brown and add the spices- turmeric, green chillies, coriander, cumin and other ingredients. Bring to boil and add salt to taste. DONE. 
• Throw in the koftas

BON APPETITE:)

Gobi Manchurian

 

Coming up with my sisters recipe i am so proud to tell you that she is simply a great cook.  Now a days i really wish if i could sit simply and taste and make comments on moms cooking. Gobi Manchurian is an Indo-Chinese dish with soya sauce and many other sauces. Chinese food use soya sauce as a substitute for salt.


Requisites:-


Cauliflower-1
Corn flour-1/2 cup
Maida/AP flour-1 cup
Soya sauce to taste- maximum 1/4th of a tspn
Oil to fry


Oil - tblspn
Ginger garlic green chilli paste-1 tspn full
Onion-1 big, cut into big squares or triangles
Bell peppers(capsicum)- 1 big cut into big squares or  triangles again.
Soya sauce to taste( it is a chinese substitute for salt)- can have 1 tspn.
Chilli sauce-1 tblspn
Tomato sauce- 1tspn


 Directions:-

• Clean the black spots on the cauliflower and cut them into small flowers and wash them on cold running water.
• Deep fry them marinating  with corn flour and AP flour and soya sauce.
• Heat oil in a pan and fry the ginger garlic chilly paste in it first of all for 30 sec.
• Then add the onion chops and saute along with peppers till they turn slightly soft but crunchy.
• Then add the sauces and fried cauliflower. Mix well to get your mouthwatering gopi manchurian.
• DONE.

BON APPETITE.

Naadan chemmeen masala/ Kerala Style Chemmeen Ularthiyathu/ Shrimp Masala

I don't want to make this much complicated. It is the very common recipe i wanna share. You can make variations by adding the garam masala(1/2 to 1 tspn)or the cloves and cinnamon. You can avoid the coriander pwdr and add coriander leaves. I just have followed the very basic recipe our parents make.


Ingredients:-


Shrimp-1pound
Ginger sliced-1tblspn
Garlic sliced-3big pods
Onion sliced-1 small
Tomato sliced-1
Chilly pwdr-2tspn
Turmeric pwdr-1/2tspn
Coriander pwdr-2tspn
Green chillies-2 small( if u desire more spiciness)
Curry leaves-1 sprig
Salt to taste
Oil-1tblspn
Mustard seeds-1/2tspn


Directions:-

• Splutter mustard seeds in the oil heated in a pan.
• Saute ginger, garlic, and green chillies in oil
• When they seemed cooked u get a different smell. 
• Now add in the sliced onions and saute till transparent.
• Now add prawns/shrimp(cleaned without their shells).
• Add tomato and the dry spices.
• Add salt. Reduce the salt by 1/4th than you usually put for other curries. This is because prawns already are a little salty.
• Add curry leaves.
• Now cook them covered for 10min. They emerge water of their own. So no need to add any.
• After 10 min see if the dish is watery. If you need the gravy leave it so.
• If you want a dry Masala, cooked opened for another few minutes till the gravy is fully evaporated at a high flame. But keep stirring to avoid sticking from the pan.
• Blank the Spicy naadan chemmeen  to the serving dish hot. Serve hot with curry or any bread.
• DONE

Authentic Kerala Style CHEMMEEN ULARTHIYATHU

And another classic ingredient that makes this a different curry would be coconut pieces. Then you will get your chemmeen ularthiyathu. And in that recipe you will use shallots/small onions instead if the big ones. Some people add tamarind paste too which i don,t usually follow. Thats varies personally who prefer more sourness.

BON APPETITE:)

Rasam

The main ingredient which would give Rasam its unique flavor is Garlic. Then the spiciness is given by the exotic hot pepper seeds.


Ingredients:-


Tomato sliced-2

Garlic sliced-6 big pods or 10 small pods

Ginger sliced- 1inch long 

Coriander leaves-2tblespns

Curry leaves 1 sprig

Chilly pwdr-2 tspn
Coriander pwdr- 2tspn
Whole pepper-10 seeds.
Turmeric pwdr-1/2 tspn
Asafoetida- 1/4tspn(5pinches)
Tamarind juice made out of 1 tblespn pulp-1 cup
Water-2 cups
Salt to taste


Oil-1 tblspn
Mustard seeds-1/4 tspn
Whole Red chillies-2
Fenugreek seeds-7 seeds


Directions:-

• Mix in the first set of ingredients and boil for 10min with the lid on.
• Then take a small pan and heat oil to splutter mustard seeds.
• Add in red chillies and fenugreek seeds to turn lightly dark.
• Add this over the rasam.
• Done.

A mandatory of Kerala Sadya.

ENJOY YOUR MEAL..

Kadukka masala/ Simple Mussels Masala

Ingredients:-


Mussels-2kg with shells
When they are out of their shells they may come around 1pound ie. 500gm
Oil-1tblespn
Mustard seeds-1/2tspn
Curry leaves-1sprig
Ginger sliced-1 tablespn
Garlic sliced-6 big pods(1tblspn)
Onion small or shallots-1 sliced
Tomato-1sliced
Turmeric pwdr-1/2tspn
Chilly pwdr-3tspn
Coriander pwdr-2tspn(optional)
Garam masala-3/4tspn
Salt to taste.


Directions:-

Tip: The amount of salt you add for this curry should be 1/4th less than the amount you usually add for other curries since mussels already are little salty.

• Marinate the mussels with dry spices and salt.
• Heat oil in a pan and splutter mustard seeds and curry leaves.
• Add onions and saute. Add ginger and garlic.
• Cook till onions turn slighty brown and well cooked.
• Add the marinated mussels and tomato.
• Cook with the lid on for 15 min till they are done.
• Add garam masala finally for a pungent flavor.
• Done. Serve hot with rice.
• If you want some gravy you can add coconut milk and boil. If you are adding water for the gravy add them in the beginning lest you will loose the flavor. You can use this for chappathi.

BON APPETITE:)

Chicken curry with cumin pwdr

Ingredients:-


Chicken parts cleaned-1lb/500gm
Oil-2tblespn
Mustard seeds-half tspn
Fenugreek seeds-7seeds
Curry leaves-1sprig

Ginger 1 inch long sliced-2tblspn

Garlic sliced of 6pods-2tblspn

Green chillies split long-3 medium size

Red chillies crushed-3 medium sized

Onion sliced-1
Potato cubed-1
Tomato sliced-1
Turmeric pwdr-1/2tspn
Coriander pwdr-3 tspn
Cumin pwdr-2tspn
Garam Masala-1tspn
Salt to taste.


Directions:-

• Heat oil in a pan and splutter mustard seeds and curry leaves. Add fenugreek seeds, ginger, garlic and chillies
• Add onions and saute them till they turn translucent. Doesn't matter if it is brown. But do not burn them.
• Add all the rest of the ingredients and cook with the lid on for 15 min till the chicken and potato are well done.
• Serve hot with rice, chappathi, bathura, poori.

BON APPETITE:)

Palak paneer

Palak paneer.. It rhymes isn't it? Similarly it rhymes with the origin of the dish, Punjab and also the color steals the hearts of consumers. An eye catching recipe with its green penetrating color. 

Ingredients:-


Spinach-1pound(1/2 kg)
Green chillies-3 long sliced
Tomato-2
Coriander cumin powder-2tspn
Garam masala-1/2tspn
Garlic-2cloves
Turmeric-1/4 tspn
Onion chopped-1
Ginger garlic paste-1tspn
Fenugreek leaves-1tspn
Paneer-10 cubes.(You can use potato instead)
Pepper and salt
Oil-2tblspn
Butter-1tblspn
Cream to add richness-optional


Directions:-

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• Marinate the paneer cubes or potato cubes with some pinches of pepper and salt for 20 min .
• Wash the spinach and cook with chilly, tomato, garlic, coriander-cumin powder, garam masala, turmeric and salt(10min) with the lid on.(medium flame) You will have water oozing out of the spinach since they are washed. And depending upon the looseness you desire for the gravy you can add some.
• Now let the spinach cool before putting into the blender to paste it.
• Meanwhile fry the paneer cubes in oil till they turn amber on the sides.
• In the oil residue saute the chopped onions till soft(medium flame).
• Add in the ginger garlic paste and fry them for 1min at high flame. Thats enough for them to cook.(then set the flame at minimum)
• Now grind the spinach into paste form and move into this onion and boil(medium flame).
• Add fenugreek leaves.
• Add the butter and cream. Let the butter melt. Finally the fried Paneer/Potato on the top. 
• Garnish with some shaved butter or cream.
• DONE

BON APPETITE:)

Tomato chutney

Those who like sourness with their meal this is an awesome and easy recipe. 


Ingredients:-(Serves 2)


Tomato-2
Ginger-1 inch small piece
Water-1 1/2cup
Chilly powder-2 tspn
Turmeric-1/4tspn
Cumin seeds-1/4tspn
Asefoetida-2 pinch
Curry leaves-3
Cilantro/Coriander chopped-1tspn
Salt to taste


Directions:-

• Place a pan on medium heat.
• Heat some oil, Splutter mustard seeds and curry leaves(You can add curry leaves finally also).
• Throw in the chopped tomato,ginger,Asefoetida,chilly, turmeric,cumin and salt.
• Cook for 10 min with the lid on .
• When the tomato has pureed. Its done. You can smash the tomato.
• Adorn it with cilantro.
• Serve hot with dosa/idly, vellappam .

BON APPETITE:)

Coconut chutney(green/red)

Ingredients:-(Serves 2; Cooking time-10 min)


Coconut-1 cup(16 tblspn)
Water-3/4 cup
Ginger garlic paste-1/4 tspn( if sliced grind with coconut)
Tamarind juice- 1/2 tspn
Shallots/small onions-2
Salt to taste

Coconut oil/any oil-1 tblspn

Mustard seeds- half tspn

Curry leaves-3

If green chutney substitute green chilli for red chilli . And cut off tamarind and garlic. But add ginger

Directions:-

• Grind coconut, shallots, green chilli( red chilli, tamarind paste, ginger garlic-red chutney) into a smooth paste with water.
• Heat the oil in a wok/pan and splutter mustard seeds and curry leaves.
• Add the coconut paste to it and then bring to boil. 
• Serve hot with Dosa / Idly .

BON APPETITE :)

Chicken Korma

Before going into the recipe let us peek into the good and bad side effects of chicken to our health. See here


KORMA is a Mughlai cuisine which can be made with yoghurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of curry. Both vegetarian and non-vegetarian kormas exist.The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yoghurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. 


This curry varies from North India to South India. In north, they use Cream and towards the south, especially Kerala, they use Coconut milk. And towards the south Korma is otherwise called Kurma.


Korma also varies in colour. Some use Green chilly and some Red chilly. Some do not use coriander and turmeric so that the curry will take a fairy white color.


Ingredients:-


Chicken- half kg


For marination:-


Curd-5tblspn
Ginger paste-2 tspn
Cumin powder-1/2tspn
Coriander powder-2 tspn
Turmeric powder-1/2 tspn
Salt-1/2 tspn


For gravy:-


Ghee- 1 heaped tspn
Onions- 2 
Green chilli- 4
Cinnamon- 1 inch stick
Clove- 3
Cardamom pods- 3
Curry leaves
Chickpea flour-1 tblspn(besan)
Coconut milk- Half can (Can substitute cream)
Cashews-8
Milk- 2 tblspn
Garam masala- 1/2tspn
Salt-1/2tspn or to taste.


A pinch of saffron soaked in 1/2 cup milk.


Directions:-

• Soak the cashews in 2tblspn milk in a small bowl or glass.
• Marinate the chicken with curd, ginger, coriander, cumin, turmeric, and salt. Let it stand for 30 min.
• Bring ghee to heat in a deep pan. Saute the onions, cinnamon, cloves and green chillis till transparent.( Set the flame at medium. Stir every minute.)
• Add the marinated chicken, chickpea flour, cardamom pods, curry leaves and simmer for 20 min until the chicken is cooked. Stir every five min to prevent chicken sticking from the bottom of the pan.(You get enough gravy after this stage. So do not add water.)
• Grind the cashews and milk to form a smooth paste.
• Add the coconut milk and cashew paste. 
• Add salt but remember that you already have added some while marinating. Stir and simmer for another 5-7 min.
• Finally add the garam masala and switch off the stove.
• If you have saffron soaked in milk add to the gravy and give a swirl .
• Done. 
• Serve hot with chappathi, Naan, Basmati rice.

BON APPETITE :)

Malabar chicken curry/Varutharacha kozhi erachi curry/Naadan chicken curry/Kerala style chicken curry

Before going into the recipe let us peek into the good and bad side effects of chicken to our health. Click here

Here i am handing over a relishing recipe of Naadan chicken curry with the pungent taste and aroma of the fried coriander seeds. I am fully confident to share this dish with you on account of if it is a failure ........... I am sorry ;)
But zero chance of losing it.


The secret ingredient i would miss telling you is cardamom pods. It makes a tremendous change in flavor of chicken curry. Also do not try to be stingy in adding turmeric powder.


Ingredients:-


Chicken-1lb/500gm( cut at medium size; not too small or  too big)


For marination:-


Ginger garlic paste-1tspn
Salt-1tspn(leveled)
Chilli pwdr-1 tspn(heaped)


For gravy:-


Oil-1tblspn
Mustard seeds-1/2tspn
Curry leaves-1sprig.
Fenugreek-4seeds
Onion sliced-1 
Ginger sliced-1tblspn
Garlic sliced-2pods
Green/red chillies-2
Chilli pwdr-1tspn(heaped)
Turmeric pwdr-half tspn
Coriander seeds(roasted and crushed)-1 tblspn(=3 tspn)
Garam masala-1/2 tspn
Cardamom pods- 4 crushed.
Tomato sliced-2 small
Potato cubes-1
Salt-1tspn(leveled)
Ground roasted coconut -3 tblspn


Directions:-

• Wash the chicken thoroughly with cold water twice. And third time wash it with 1 tspn of vinegar in water. This makes the chicken healthier to eat and at the same time tenderizes it.
• Now pat it dry and marinate the chicken with the listed ingredients.

Meanwhile let us cook the vegetables and spices. Take a deep thick bottomed vessel.

• Heat oil. Splutter mustard seeds and curry leaves. 
• Add fenugreek seeds in it.
• Immediately add the onions, green chillies, garlic and ginger. Saute it till the onions turn translucent and cooked. Set the flame at medium at this stage. Does not matter if the onions turn brown but do not burn them.
• At this point add the dry spices-turmeric pwdr, chilly pwdr, roasted coriander seeds and garam masala. Cook the dry spices at a high flame for two min. Keep stirring it to prevent sticking from the bottom. If it is too dry u can add half a cup of water(8tblspns). When the spices change their color darker reduce the flame.
•  Add the tomatoes, potato and chicken. Add salt and give a thorough stir so that everything gets well blended. (I advice you to cut chicken in proportion to potato's size since both needs the same cooking time). Put the lid on at this stage of cooking. Here you just want the chicken to get 3/4 th cooked. This may take 20 min.

Now comes the unique ingredient making this a Kerala style curry

• Add the Roasted coconut to this and boil for another 5 min.
• Serve hot with rice ,chappathi, puttu, idiyappam, vellappam, malabar porotta or any dish you like to combine with.

BON APPETITE :)

Butter Paneer (Murgh Makhni / Butter chicken).

I should tell u not to miss trying this recipe of butter paneer. I dont want you to be prejudiced with my exaggerations. Though most of the Indian dishes are considered spicy this is something different from all those with a mild sweetness of honey. Here is a mouthwatering blend of tomatoes' sourness, kashmirichilli, cashews and cream. Honey takes off the extra spiciness while chilli adds a prick of it. And cashews and cream  plays the role of making the curry rich. Now go for it.


You can use the same makhni sauce for Butter chicken also. But fry/grill/broil the chicken separately by marinating it with ginger garlic paste, red chilly powder, curd and salt for 4 hrs.

Ingredients:- (serves 4)


Paneer-10 to 15 cubes
Pepper- half tspn
Salt- half tspn
Oil for frying paneer
Tomatoes- 6
Green chillis- 4 medium sized
Ginger- 1 tblspn ( can be ground or sliced)
Cloves-2
Cardamom-  1 one inch length stick
Bay leaves- 2 small
Cashews- 10
Kashmirichilli- half tblspn
Tomato paste-half tblspn
Heavy cream- 6 tblspns
Butter- 1 1/2 tblspn
Kasoori methi- 1tblspn
Honey - 1 tspn
Salt to taste. 


Preparation:-

1. Toss the paneer with the pepper and salt so that it sticks to every sides and adds to the taste rather than plain paneer. Keep it aside.
2. Soak the cashews in water.
3. Now take a deep pan and cook the tomatoes with cloves, cardamom, bay leaves, ginger and green chilli.
4. Let the tomato puree and take off the skin and the left over spices after cooking.

     5.  Blend the tomato puree using an electric blender till it turns smooth paste. Strain it to remove the lumps with the help of a strainer.

     6.  Paste the cashews with 3 tblspn water

   

and add it to the blended tomato and place on the stove top at medium flame.
       7.  Add the kashmiri chilli, tomato paste, honey, butter and kasoori methi into it. Let it boil for 5 min. No need to put on the lid.
     8.  Add the cream. And boil again for 30 seconds.

     9.  Throw the fried paneer into it while serving and can decorate with the cream as shown.

    10. You can enjoy it with Naan , Chappathi or rice.


BUTTER CHICKEN /MURGH MAKHNI


Chicken breast cubed-1 pound/500gms(or desired boneless pieces)
Ginger garlic-1 tblspn
Curd-2 tblspn
Chilly pwdr-1 tspn
Salt to taste.


Marinate the chicken for 4 hrs. Then fry in oil/ Grill/ Broil the chicken for 15min in oven. After preparing the makhni sauce throw the chicken pieces into it. 

BON APPETITE :)