Mutter (Peas) Paneer

I have seen Mutter Paneer recipes in 2-3 TV Shows. This is combined version of them and somehow I am very much comfortable with this gravy. This can be made faster, yet very tasty.

Ingredients:

Peas ¾ cup (200ml cup)

Paneer 6 cubes

Tomatoes (Medium) 3

Onion (Medium) 1

Chilli Powder ½ tsp

Coriander Powder ¾ tsp

Garam Masala 1/8 tsp

Cumin Powder ¼ tsp

Kasoori Methi ½ tsp

Cream 4tsp

Cloves 2

Cumin 1/8 tsp

Milk ¼ cup

Water ½ cup

Butter

Oil

Preparation:

Chop Onion into very fine pieces. Cut and grind Tomatoes to a fine paste. Soak Paneer in Milk for 10-15 minutes.

Method:

Heat Butter and Oil in a Pan. When hot, add Cloves and Cumin. When Cumin seeds crackle, add chopped Onions and fry till slightly brown.

Now add the Tomato Paste and saute till the oil separates. Now add all the Powders and Kasoori Methi. Saute for a while and then add Peas, Water and Salt. Continue to boil.

When the gravy is almost done, pour the paneer cubes along with milk and boil till done.

Serves: 2

Serve with Chapati or any Indian Bread.

Notes:

Some more Peas or Paneer can be added as per your taste.

Paneer can also be shallow fried before adding.

Need not soak Paneer in Milk if it is home made. But if it is more than 3-4 days old, it becomes hard and so can be soaked in Milk to turn it soft.

Adding Cream and Milk enhances the taste of the gravy.

Paneer and Peas are good sources of Protein. This goes to Sobha Shyam’s Cook IT Healthy -- PROTEINcious Event and Bookmarked Recipes Event of Priya & Aipi.

Chicken Curry with Vegetables

My Hus wanted Chicken Curry with Vegetables yesterday. I gave it a try with Pearl Onions. My Mom and Grandma always use Pearl Onions with Chicken. I tasted a little; it was good. My Hus liked it very much and asked me to prepare the same next week. This would tell you how good it tasted.

Here is the tasty recipe.

Ingredients:

Chicken 400g

Potato (Medium) 1

Peas Handful

Tomatoes (Medium) 2

Pearl Onions 15 OR ¾ of 350ml cup

Dried Red Chillies 5

Turmeric Powder ¼ tsp

Chilli Powder ¾ tsp

Coriander Powder 2 tsp

Garam Masala ½ tsp

Chicken stock 3 to 3 ½ cups

Yoghurt and Turmeric Powder for marinating

Coriander Leaves

Whole Garam Masala

Aniseeds and Cumin 1/8 tsp each

Cloves 4

Bay Leaves 2

Cinnamon a small piece

Black Cardamom 2

Preparation:

Roughly chop Pearl Onions and Tomatoes. Clean and cut Chicken and Potato into medium pieces.

Rub Yoghurt and Turmeric Powder over chicken pieces and refrigerate for 30-45 minutes.

Method:

Heat oil in a Pan. Add Chillies and chopped Onions. When Onions turn translucent, add the chopped Tomatoes. Fry till its raw smell goes off.

Let it cool and then puree the mixture.

Heat Oil in a Pan. When hot, add the whole Garam Masala. When they turn slightly brown, add the pureed mixture.

Saute for a while and then add all the Powders. Fry till the oil separates.

Now add chopped Potatoes and Chicken Pieces. Mix well. Fry for a while and then add Chicken stock, Salt and Peas. Stir well. Close the lid and cook till done.

Garnish with Coriander Leaves.

Serves: 2-3

Serve with hot steamed Rice or Chapati.

Notes:

Chicken Stock can be replaced by Water and Pearl Onions by normal Red Onions.

Grated Coconut can also be added. But I didnt use Coconut as the gravy was already thick with ground Onions, Vegetables and Chicken.

 

Whole Moong Dhal (Pachai Payaru) Kurma, Channa (Kondai Kadalai) Kurma and this Curry goes to Sobha Shyam's Cook it Healthy: PROTEINicious Event..

Moong Dhal, Channa, Chicken and Peas are rich in Protein.

Okra (Vendaikkai) Fry II

Here is the easiest fry. This is really made hot and goes well with Paruppu or Dhal Curry and Rasam.

Ingredients:

Okra ¼ kg

Mustard Seeds ½ tsp

Split Urad Dhal ¼ tsp

Chilli Powder ½ tsp or acc. to your taste

Curry Leaves Few

Salt

Oil

Preparation:

Cut Okra into medium pieces.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds. When they complete popping up, add Urad Dhal and Curry Leaves.

When they turn slightly brown, add Okra, Chilli Powder, Salt and mix well. Fry till done.

Serves: 2

Serve with steamed Rice and Sambar/ kuzhambu / Rasam.

 

Mixed Vegetable Fried Rice

Vegetable Fried Rice is prepared adding already cooked rice with the vegetables cooked with Masala. Unlike Biryani, less spices are used here with no layering, making it easy to prepare and yet flavorful.

Ingredients:

Basmati Rice 1 ½ cups (200ml cup)

Mixed Vegetables 1cup (Carrots, Beans, Peas and Cabbage)

Onion (Big) 1

Tomato (small) 1

Green Chillies 1-2

Chilli Powder ½ tsp

Coriander Powder ¾ tsp

Turmeric Powder 1/8 tsp

Garam Masala 1/8 tsp

Ginger-Garlic Paste 1 tbsp

Pudina and Coriander Leaves Few

Water

Salt

Butter and Oil

Whole Garam Masala

Aniseeds and Cumin 1/8 tsp each

Cloves 2

Green Cardamom 2

Bay Leaf 1

Cinnamon a small piece

Preparation:

Soak Rice for 30-45 minutes. Slit Chillies. Chop Onion into very thin pieces (lengthwise).

Cut and grind Tomato into a fine paste.

Method:

Cook Rice with 2-3 drops of oil. Drain the excess water and allow it to cool. Spread the grains in a wide and big plate so that its moisture is lost.

In a Pan, heat Butter and Oil. Add the whole Garam Masala. Few seconds later, add Ginger-Garlic Paste. When they turn slightly brown, add Chillies, Coriander Leaves, Pudina and chopped Onions. Fry till Onions turn slightly brown.

Now add Tomato Paste. Fry till its raw smell goes off. Now add all the Powders and fry till the oil separates.

Now add the chopped Vegetables and Salt. Mix well. Fry on a medium to low flame till they are cooked.

Add now the cooked Rice and mix well.

Serves: 2

Serve with Raita.

Notes:

I used a Kadai to cook Rice. If Pressure cooker is used, cook for 1 whistle and ratio of rice: water is 1:2.

Vegetables like Cauliflower and Capscium can also be used.

Seppangizhangu (Colocasia) Fry

This Fry takes little more time. But the process is simple and the result is always amazing. When I didn’t learn to cook Chicken, I made this to please my Hus. (Looks like chicken, doesn't not). 

Though everyone in our family makes this, my Aachi’s Seppangizhangu is always the best. My cousin is very much fond of this recipe and eats as a starter. She prepares this early and keeps it ready whenever he is supposed to come back home from hostel during his college days.

Ingredients:

Colocasia ½ kg

Chilli Powder ¾ tsp or acc. to your taste

Salt

Oil for Shallow frying

Method:

Cook Colocasia. When cooled, peel off its skin and cut into two or three halves. Keep it near Window for 10-15 minutes.

Sprinkle Chilli Powder and Salt. Keep it aside for 5-10 minutes.

Heat Oil in a Pan.  Add the Colocasia and shallow fry them until done.

Serves: 2

Serve with hot steamed Rice and Sambar or any Kuzhambu or even as a starter or snacks.

This recipe goes to “Anyone can cook Series” of “Taste of Pearl City”

and to Lets' Cook: Break Time Series of Radhika's Tickling Palates.

Notes:

My Grandma keeps this under Sun for 10-15 minutes before adding Chilli Powder. For best results, try this or keep it near window as I did. This will make them firm.

I used Electric Cooker to cook Colocasia. If Pressure Cooker is used, make sure it is not over cooked.

Chicken Curry with Coconut Milk

I always use grated Coconut for thickening Kuzhambu. For a change, I used Coconut Milk. It came out well but gave a slight sweetish taste. So if you are following this recipe, adjust Chilli Powder according to your taste. I think this would be best if had with Chapati.

Ingredients:

Chicken 400g

Onions (Medium) 2

Tomatoes (Medium) 2

Chilli Powder 1 ½ tsp

Coriander Powder 2 tsp

Pepper Powder ¾ tsp

Ginger-Garlic Paste 2tsp

Garam Masala ½ tsp

Yoghurt and Turmeric Powder for marinating

Coconut Milk  1 cup (200ml)

Water  2 cups

Whole Garam Masala

Aniseeds and Cumin ½ tsp each

Cloves 3

Bay Leaves 2

Green and Black Cardamom 2 each

Preparation:

Cut Tomatoes and grind to a smooth paste. Chop Onions into fine pieces.

Cut Chicken into medium pieces. Rub Chicken with Yoghurt and Turmeric Powder and keep it aside for 30 minutes.

Method:

Heat Oil in a Pan. When hot, add the whole Garam Masala. When the seeds crackle and turn slightly brown, add the chopped Onions. Fry till they turn slightly brown. Now add Ginger Garlic Paste and fry till it raw smell goes off.

Now add the Tomato paste. Fry till the oil separates.  Add now all the Powders. Fry for a while and then add the chicken pieces. Fry until the Masala gets mixed well with the Chicken.

Now add Water and Coconut Milk and cook till done.

Serves: 2

Serve with hot steamed Rice or Chapati.

Shrimps -- Pepper Stir Fry

This is a very quick and easy recipe. I made this within 45 minutes. My Hus had work even today (supposed to be a holiday). I was in a hurry to complete lunch as my son was forcing me now and then to spend time with him. The best part is that I made this without any prior searching, on my own way. But came out successful.

Ingredients:

Shrimps 400g
Pepper Powder 1.5 tsp or acc. to your taste
Chilli Powder 1/4 tsp
Tomato (small) 1
Onion (Medium) 1
Ginger - Garlic Paste 1 tbsp
Aniseeds 1/8 tsp
Salt
Oil

Preparation:

Clean shrimps. Dice Tomatoes and chop Onions.

Method:

Add 3/4 tsp Pepper Powder to the shrimps. Mix well and keep it aside for 30 minutes.

Heat Oil in a Pan. When hot, add Aniseeds. Allow it to crackle. Now add chopped Onions. Fry till they turn slightly brown.

Now add diced Tomatoes. Fry for a while and then add marinated shrimps, 3/4 tsp Pepper Powder, Chilli Powder and Salt. Stir well and cook till done.

Serves: 2
Serve with Rice or Chapati.

Notes: Need not add water. Shrimps get cooked with the water let out by the Tomatoes and itself. If more gravy is needed, water can be added.

Potatoes with Curry Leaves

Curry Leaves are the most untouchables in our food. I thought why not subsitute coriander Leaves with Curry Leaves in Potatoes. Fortunately I had them today. I made and it turned out really good tasting slightly different.

Ingredients:

Potatoes (Medium) 4
Curry Leaves Few
Finely Chopped Ginger 1/2 tsp
Garlic 1
Sambar Powder 3/4 tbsp (leveled)
Green Chillies 1-2
Cumin 1/8 tsp
Salt
Oil

Preparation:

Chop Ginger, Garlic, Curry Leaves and Chillies. Grind to a coarse paste.

Method:
Cook Potatoes. Peel the skin and dice into small cubes.

Heat Oil in a Pan. Add Cumin. Allow it to crackle. Now add Potatoes, Sambar Powder, Salt and the ground paste. Stir well. Cook till Potatoes get a roasted coating of Sambar Powder.

Serves: 2

Serve with steamed Rice and Sambar or any Kuzhambu OR Lemon Rice.

 

Spicy Chicken Kuzhambu/Curry

I got this different marinating idea from Jay. She has used Chilli Powder and Coriander Powder to marinate Mutton. I used the same for Chicken. It came out spicy and good.

Ingredients:

Chicken 400g

Onions (Medium) 2

Tomatoes (Medium) 3

Grated Coconut 4-5 tsp

Chilli Powder 1/2 tsp

Coriander Powder 1 tsp

Paprika Powder 1/2 tsp

Pepper Powder 1/2 tsp

Biryani Masala Powder or Garam Masala 3/4 tsp

Finely chopped Ginger and Garlic 3 tsp each OR Ginger-Garlic Paste 2 tsp

Juice from Half Lemon

Coriander Leaves few

Water

Salt

Oil

Whole Garam Masala:

Aniseeds and Cumin 1/4 tsp each

Bay Leaves 2

Cloves 4

Green and Black Cardamom 2 each

Cinnamon Sticks few

For Marinating Chicken:

Juice from Half Lemon

Chilli Powder 1 tsp

Coriander Powder 1 tsp

Salt

Preparation:

Cut Chicken into medium pieces. Add all the ingredients under marinating to the Chicken pieces. Mix well and keep it aside for 30 minutes.

Chop Ginger and Garlic into very fine pieces. Grind it to a smooth paste.

Cut Onions lengthwise. Cut and grind Tomatoes to a smooth paste.

Method:

Heat Oil in a Pan. When hot, add the whole Garam Masala. When the seeds crackle and turn slightly brown, add Ginger-Garlic paste and saute till its raw smell goes off. Now add chopped Onions. 

Fry till they turn slightly brown and then add the Tomato paste. Fry till the oil separates and its raw smell goes off.

Now add all the Powders and grated Coconut. Saute for a while. Add now the marinated Chicken pieces and mix well. 

Add Juice from Half Lemon, Salt and Water. Close the lid and cook till done. 

Garnish with Coriander Leaves.

Serves: 2-3

Serve with hot steamed Rice.

Shrimps -- Stir Fry with Capsicum

Vegans, try this recipe with Cauliflower. 

I made this recipe with small Shrimps. It came out well. But my Hus said this would have been a much more mouth watering recipe if bigger Shrimps are used. I do feel the same as when small ones are fried they shrinked much.

Ingredients:

Shrimps 400g

Chopped Capsicum ¼cup

Chilli Sauce 1 tsp

Soya Sauce 2 tbsp

Tomato Sauce 3-4 tbsp

Finely chopped Ginger and Garlic 1tsp each

Salt

Oil

For the batter:

Chilli Powder  ¾ tsp

Paprika Powder ¼tsp

Corn Flour 1 ½ tsp

Maida 1 ½ tsp

Vinegar as required

Preparation:

Form a thick batter with the ingredients listed under "For the Batter" . Add Salt and shrimps. Mix well and keep it aside for 10 minutes.

Cut Capsicum into thin strips. Chop Ginger and Garlic into very fine pieces.

Method:

Deep fry the Shrimps and keep it aside in an absorbent Paper.

Heat Oil in a Pan. Add chopped Garlic and Ginger. Few seconds later when they turn slightly brown, add the Capsicum, Salt and all the Sauces.

Stir well and cook. When it is almost done, add the fried shrimps. Stir and cook for five more minutes.

Serves: 2

Serve as sidedish to Fried Rice or Biryani.

Notes: Red and Yellow Capsicum can also be used which would make the recipe much more colorful.

Thengai Paal Javvarisi Payasam -- My 50th Post

Thengai Paal Javvarisi Payasam (Sweet Sago Pudding) is really an easy and simple sweet recipe. Usually all Payasam recipes are easy to prepare and holds an predominant place in all festive occasions of every South Indian Household.

Ingredients:

Javvarisi (Sago Seeds) soaked 1 cup (200ml cup)

Sugar 1 cup

Water 1.5 cups

Coconut Milk 1 cup

Green Cardamom 3-4

Cashews and Raisins few

Preparation:

Soak Sago Seeds for 20-30 minutes. Slit Cardamom.

Method:

Heat Water in a Pan. When it starts boiling well, add the Sago Seeds. Stir well. When almost all the water is absorbed, add Sugar and stir well. 

When the mixture reduces well, add Cashews, Raisin and Cardamom. Stir and switch off the flame. Now pour in the Coconut Milk and stir again. Now Payasam is ready.

Serves: 3-4

Notes:

Cashews and Raisins can be added also after frying in ghee.

Chilli Paneer

I never had Chilli Paneer in restaurants thinking it would be too hot. But when I saw the recipe of Chilli Potatoes in Tarla Dalal's Recipe, I really got interested as it was not much hot. She has mentioned that we can replace Potatoes by Paneer. As we eat Potatoes in various forms, I tried with Paneer. It came out well.

Ingredients:

Paneer Cubes 150g

Finely chopped Ginger ½ tsp

Finely chopped Garlic 1 tsp

Chillies 2-3 or as per your taste

Tomato Sauce 1 tsp

Soya Sauce 2 tbsp

Chilli Sauce 1 tbsp

Cornflour 2 tsp

Spring Onions

Water

Salt

Oil

Preparation:

Slit Chillies.

Method:

Heat Oil in a Pan. Add Paneer Cubes. Shallow fry until all sides of the cubes turn golden brown. Keep it aside in an absorbent Paper.

Heat Oil in a Pan. Add chopped Garlic, Ginger and chillies. Fry till they turn slightly brown. Add fried Paneer cubes, Soya Sauce, Tomato Sauce, Chilli Sauce and Salt. Mix well and fry for few seconds.

Now mix Cornflour in ½ cup of Water and add. Cook for 2-3 minutes. Garnish with Spring Onions.

Serves: 2

Serve as a Starter or side dish to Vegetable Fried Rice or Schezwan Rice.

Notes: In the original Recipe, 1 tsp chopped Chillies are used. But I slit chillies as we may bite them if chopped very small.

Sending this recipe to Radhika's Chinese Cuisine CBB#4 Event and Bookmarked Recipes- Every Tuesday Event by Priya and Aipi.