Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!

Paneer manchurian

Ingredients

Onion - 1/2 cup, chopped
Capsicum - 1/3 cup, cut into small squares
Garlic - 1 tsp, finely chopped
Ginger - 1 tsp, finely chopped
Green chilly - 1 , finely chopped
Tomato ketchup - 2 tbsp
Soya sauce - 1/2 tsp
Red chilly powder - 1/2 tsp
Oil - 2 tsp
Salt to taste

Frying paneer
Paneer - 250gm, cut into cubes
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Corn starch - 2 tbsp
Salt to taste
Oil - 3-4 tbsp , for frying


Method:

1. Take the paneer cubes in a bowl . Add chilli powder, pepper powder, corn starch and salt to it. Mix it well so that the paneer pieces are coated with the masala powders.
2. Heat 3 tbsp of oil in a wide frying pan. Add these paneer cubes to it. Shallow fry till the pieces are browned evenly on the sides. Keep aside.
3. Heat 2 tsp of oil in the same pan. Add the chopped onion, garlic, ginger, green chilly and capsicum. Saute till the veggies are cooked.
4. In the bowl in which the paneer cubes were mixed, there would be some leftover masala powders. Mix 1/3 cup water to this and mix well.
5. Once the veggies are almost cooked, add tomato ketch up and soya sauce. Mix well.
6. Then add red chilly powder and salt to it and mix well.
7. Now add the corn starch and masala paste to it and simmer for 1-2 minutes. The gravy will thicken now.
8. Next add the fried paneer cubes and toss well so that the paneer cubes are evenly coated with masala.

Serve hot!!

Paneer makhanwala

Adapted from: Vegrecipesofindia

Ingredients:

Paneer - 250gm, cut into small cubes
Onion - 1 , medium
Tomatoes - 2
Green chilly - 1
Garlic - 3
Ginger - 1 " piece
Cashews - 10- 12
Cardamom - 1
Cloves - 2 or 3
Cinnamon - 1" piece
Jeera - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Kasuri methi - 1/2 tsp
Salt - to taste
Oil/Butter - 2 tbsp
Cream - 1/4 cup



Method:

1. Roughly chop the onions, tomatoes , green chilly, garlic and  ginger . Add these to a pan along with cashews, cinnamon, cardamom and cloves. Now add 1 cup water and cook for 15 - 20 minutes or till the tomatoes and onions are cooked completely.
2. Allow the mixture to cool down completely . Then grind it to a smooth paste.
3. Meanwhile heat the pan with a tbsp of oil/butter . Shallow fry the paneer cubes till the sides are lightly browned. Keep aside.
4. Heat another tbsp of oil/butter and add jeera. When the jeera splutters, add the onion-tomato mixture along with turmeric powder and red chilly powder . Stir well. The mixture might splutter a lot. So keep the lid closed till the gravy starts thickening . Stir till the gravy has thickened and oil starts separating.
5. Now add salt and 1 cup water and cook for another 3-4 minutes.
6. Next add the paneer cubes and stir gently.
7. Lastly add cream, garam masala and kasuri methi. Stir and simmer for a minute.

Serve hot with chappathis or  roti !

Easy Dal tadka

Ingredients:

Toor dal - 1 cup
Onion - 1 , chopped
Tomatoes - 2, chopped
Ginger - 1 " piece, finely chopped
Green chilly - 2 , finely chopped
Water - 3 cups
Turmeric powder - 1 tsp
Hing/ Asafoetida - a pinch or two
Garam masala - 1/2 tsp
Coriander leaves - 1 tbsp
Salt to taste

Tempering/Tadka

Ghee - 1/2 tsp
Oil - 1/2 tsp
Jeera - 1 tsp
Kasuri methi - 1/4 tsp
Hing/ Asafoetida - a pinch
Red chilly - 1 or 2
Ginger - 1/2 tsp , finely chopped


Method:

1. Wash the toor dal for 3-4 times. Add it to the pressure cooker along with 3 cups of water.
2. Add the chopped onion, tomatoes, ginger and green chilles to the dal.
3. Next add turmeric powder and hing and give a stir. Pressure cook for 4-5 whistles in medium flame.
4. Once the pressure is released, open the pressure cooker and add salt, garam masala and coriander leaves. Cook for 2 -3 minutes.
5. In a small pan , add oil and ghee for the tempering. Once hot, add the jeera, red chilly, kasuri methi, hing and chopped ginger.
6. Pour the tempering over the dal and mix well.

Serve hot with rice or chappathi!

Paneer Jalfrezi

Recipe adapted from Edible garden

Ingredients:

Paneer - 1 cup, cubed
Onion- 1 , thinly sliced
Carrot - 1, cut into long slices
Capsicum - 1 cup , cut into long slices
Tomato  - 1, pureed
Ginger-garlic paste - 1 tsp
Oil - 2-3 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Garam masala powder - 1 tsp
Kasuri methi - 1/2 tsp, crushed
Cumin seeds - 1/2 tsp
Salt to taste

Method:

1. In a pan, heat 1-2 tsp of oil, and fry the paneer cubes till lightly browned on the sides. Keep aside.
2. Return the pan to heat. Add the remaining oil and cumin seeds. When the cumin seeds splutter , add onions and saute till it turns translucent. Now add the ginger garlic paste and fry for a minute or two.
3. Add turmeric powder, chilly powder, coriander powder and garam masala powder and fry for a minute.
4. Add the pureed tomato, capsicum and carrots and 1 cup of water.
5. Mix well and cook for about 5 minutes on medium flame till the carrots are cooked.
6. Now add the paneer cubes and cook for another 3-5 minutes till the gravy has become thick.
7. Add kasuri methi and switch off the flame .

Serve hot with roti/chapathi.

Mushroom matar masala

Ingredients:

Mushroom -250g
Peas/Matar - 1/2 - 3/4 cup
Onion - 1, finely chopped
Tomato - 2, pureed
Milk - 3/4 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Kasuri methi - 1 tsp
Cumin seeds - 1 tsp
Cloves - 2
Star anise - 1
Cardamom - 1
Cinnamon stick - 1 " piece
Oil - 2 tbsp
Salt to taste


Method:

1. Wash and clean the mushrooms. Cut it into pieces.
2. Heat oil in a pan and add  cumin seeds, cloves,star anise, cardamom and cinnamon.
3 When the cumin seeds splutter, add onion and saute till onions turn translucent. Add ginger garlic paste and fry for a minute.
4. Add turmeric powder, red chilly powder, coriander powder and salt. Mix well and fry for a minute. Then add tomato puree and cook for about 4-5 minutes or till the oil separates.
5. Add the mushroom pieces and peas along with one cup of water.Cook for around 15 minutes in medium flame or till the mushroom is fully cooked.
6. Add garam masala and mix well.
7. Turn the heat to low and slowly add milk to this. Cook for another 2-3 minutes and switch off the flame.
8 Add kasuri methi and mix well.

Serve hot with chappathi or roti or pulao!

Methi matar

Ingredients:

Methi leaves - 1 cup , tightly packed
Green peas (frozen) - 2 cups
Milk - 1 cup
Cashew - 10
Onion - 1 , chopped
Green chilly - 4 - 5
Ginger - 1" piece
Cardamom - 1
Cloves - 2
Jeera -1 tsp
Garam masala - 1/2 tsp
Turmeric powder - a pinch
Salt to taste
Oil - 3 tsp

Method:

1. Separate the methi leaves from stem . Wash it and roughly chop it.
2.Heat 2 tsp of oil in a pan. Add onion, green chilly, ginger, cashew, cardamom, and cloves. Fry till the onion becomes translucent.
3. Allow it to cool and grind it to a smooth paste.
4. Heat a tsp of oil in the pan and add jeera. When the jeera crackles, add the onion-cashew paste to it and cook it for 3-4 minutes.
5. Now add the methi leaves and green peas. Mix well and cook for 2-3 minutes.
6. Add salt, turmeric powder and garam masala. Mix well.
7. Add milk and cook in medium flames for 3-4 minutes.Lastly if you want you can add 1/4 cup of cream. I didn't have cream at that time, so I didn't add that. But it was still very yummy!

Palak chole

Ingredients

1. Chickpeas - 1 cup
2. Onion - 1 large, chopped finely
3. Tomatoes - 2 medium, chopped finely
4. Palak/Spinach - 3- 4 cups
5. Ginger garlic paste - 1 tsp
6. Chole masala - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Chilly powder - 1/4 tsp
9. Coriander powder - 1/2 tsp
10. Garam masala - 1/2 tsp
11. Cumin seeds - 1/2 tsp
12. Oil - 2 tbsp
13. Water - 2 cup
14. Lemon juice - 1 tbsp
15. Salt to taste


Method:

1. Soak chickpeas overnight .Pressure cook with enough water to cover the chickpeas for  3-4 whistles.
2. Meanwhile blanch the spinach in hot water or microwave it with 1-2 tbsp of water for 2-3 minutes. Then puree it and keep aside.
3. Heat a heavy bottom pan . Add oil and cumin seeds. When cumin seeds splutter, add onion and fry till it turns golden brown.
4. Now add ginger garlic paste and fry for another 2 minutes. Then add tomatoes and all the powders and salt and fry till tomatoes are mushy and cooked.
5. Then add the pureed spinach to the onion-tomato gray and mix well. Cook for 2-3 minutes.
6. Now add cooked chick peas and about half a up of water(if the consistency is thick) and cook for  8-10 minutes.
7. Add in the lemon juice and garnish with coriander leaves.

Serve hot with roti/chappathi.

Kerala Peas curry

Ingredients:

Green peas - 1 cup
Onion - 1 , thinly sliced
Tomato - 1 , choppped
Green chilly - 1, slit lengthwise
Ginger garlic paste - 1 tsp
Thick Coconut milk  - 1 cup
Thin coconut milk - 1/4 - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Oil - 2 tsp
Curry leaves - 1 sprig
Salt to taste

Method:

1. Soak green peas for 6-8 hrs. Then pressure cook with enough water for 1-2 whistles.
2. Heat oil in a pan. Add thinly sliced onion and saute till translucent. Now add ginger garlic paste, green chilly and curry leaves. Saute for 1 or 2 minutes.
3. Now add the powders and salt . Fry for 1 minute and add the tomato pieces. Add thin coconut milk and mix well. Cook till tomatoes are soft and mushy.
4. Add the green peas and cook for 2-3 minutes.
5. Now add the thick coconut milk and mix well. Switch off the stove immediately.

Serve hot with chappathi or appam.

Paneer Capsicum Masala

Ingredients

Paneer - 1 cup, cubed
Onion - 1 big, chopped
Tomato - 2 medium , chopped
Capsicum - 3/4 -  1 cup, cubed
Green chilly - 1, cut lengthwise
Coriander leaves - 2 tbsp, chopped
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 2 tsp
Oil/ butter  - 2 tsp
Cumin seeds - 1 tsp
Dry Kasuri methi - 1 tsp, crushed
Cashews - 10- 12
Milk - 1/4 cup
Salt to taste

Method:

1. Heat a tbsp of oil/butter in a pan. Add onion and saute till translucent.  Now add ginger garlic paste and green chilly and saute for another 1-2 minutes.
2. Soak cashews in hot milk for 10-15 minutes and grind it to a smooth paste.
3. Add tomato pieces and cook till it turns soft and mushy. Allow it to cool down and blend it in a mixer.
4. Heat a tsp of oil/butter in the pan and fry capsicum for 3-4 minutes. Keep aside.
5. Heat the remaining oil/butter and add the cumin seeds. When the cumin seeds splutter, add the onion -tomato paste. Also add red chilly powder, turmeric powder, coriander powder, garam masala, salt and kasuri methi.
6. Cook till the mixtures becomes thick. Now add paneer cubes and capsicum and mix well. Cook it for 1-2 minutes.
7. Now add the cashew paste and about 1/4 cup of water to the mixture and mix well. Cook for 3-4 minutes.
8. Garnish it with coriander leaves. Serve with chappathi or fried rice.

Aloo gobi

Ingredients:

Onion - 1 medium, finely chopped
Potato - 1 large, cubed
Cauliflower florets - 2 cups
Green chilly - 2, slit lengthwise
Tomato - 1 , chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 3/4 tsp
Coriander powder - 1 tsp
Dried Kasuri methi - 1 tsp
Jeera - 1 tsp
Coriander leaves - 2 tsp , chopped
Salt to taste
Oil -  tsp

Method:

1. Heat oil in a pan and splutter jeera. Then add the copped onion and saute till it turns golden brown.
2. Then add ginger garlic paste and green chilly. Saute for a minute or two.
3. In a small bowl mix in all the powders(turmeric powder, chilly powder, garam masala, coriander powder, kasoori methi) and salt. Add 2 tsps of water and make a paste. Pour this paste into the pan and stir for 2-3 minutes.
4. Now add the cauliflower florets and potatoes. You can sprinkle a tsp of water if you want. Mix well so that all the pieces are coated with spices.
5. Cook it covered for about 10-15 minutes on medium flame. Make sure the vegetables donot stick to the bottom . Add oil if you want.
6. Garnish with coriander leaves.

Serve with rotis or chapathis!

Vegetable stew

Ingredients:

Onion - 1 big
Potato - 2 medium
Carrot - 1
Green chilly - 2, cut lengthwise
Ginger - 1 " piece, chopped finely
Thin coconut stew - 1/2 cup
Think Coconut milk - 1/2 cup
Cardamom - 2
Cloves - 2
Peppercorns - 2
Cinnamon - 1 " piece
Salt to taste
Curry leaves - 1 sprig
Coconut oil - 2 tbsp

Method:

1. Heat a tbsp of oil in a pressure cooker and add the whole spices(cardamom, cinnamon, cloves, peppercorns). Saute for a minute.
2. Cut the vegetables into cubes. Add these vegetables to the pressure cooker and pressure cook the vegetables, ginger and green chilly with just enough water and salt for 2 whistles.
3. Open the pressure cooker and add thin coconut milk. Boil it for 2 minutes. Then add thick coconut milk, a tbsp of coconut oil and curry leaves. Remove from fire.

Serve hot with Kerala Appam!!

Soya chunks curry

Ingredients:

Soya chunks -  1 cup
Onion - 1 big, chopped
Tomato - 2 , pureed
Ginger garlic paste- 1 tbsp
Green chilly - 2 , chopped
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Red chilly powder - 1 tsp
Cashews - 10-12
Milk - 1/4 cup
Oil - 1 tbsp + 1 tsp
Kasoori methi - 1 tsp crushed
Salt to taste

Method:

1. Boil water. Add soya chunks, a 1/8 piece of a tomato , 1/4 tsp of turmeric powder and 1/4 tsp red chilly powder. Once the soya chunks are soft, switch of the stove. Keep aside for 5 minutes.
2. Heat a tsp of oil in a pan. Add the soya chunks and 1/4 tsp of garam masala. Fry it in medium heat for about 5 minutes. Keep aside.
3. Soak cashews in hot milk for about 10-15 minutes. Grind it to a smooth paste.
4. Boil water and add the tomatoes to it. close it and keep aside for 5 minutes. The puree these tomatoes.
5. Heat 1 tbsp of oil in a pan. Add the chopped onions and saute till the colour turns golden brown. Now add the ginger garlic paste and saute for another 2 minutes.
6. Then add the tomato puree , followed by salt, red chilly powder, turmeric powder and garam masala. Mix  till the mixture thickens.
7. Now add the cashew paste and give a stir.
8. Then add the flavored soya chunks and mix well. Cook for about 2-3 minutes.
9.Once the soya chunks are nicely coated with masala, add 1 and /2 cups of water and bring to boil. Now add the kasoori methi and mix well. Cook for another 5 minutes.

Garnish with coriander leaves . Serve hot with chappathi or naan.

Source: Dishes from my kitchen

Malai kofta

Ingredients:

For kofta

Potato - 1 medium
Carrot - 1 medium
Paneer - 1/2 cup, grated
Cashews - 2 tbsp, chopped finely
Corn flour - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt to taste
Oil for frying

For Gravy

Onion - 1 big, chopped
Tomato - 2 big chopped
Ginger-garlic paste - 2 tsp
Milk - 1 cup
Cashews - 2 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1 tsp
Oil - 2 tbsp
Kasoori methi - 1/2 tsp
Salt to taste

Method:

For koftas

1. Peel and pressure cook the potato and carrots with about 1 cup of water for 2 whistles. Drain the water and mash it up.
2. In a mixing bowl, add the mashed potato & carrot, grated paneer, cashews, turmeric powder, red chilly powder,salt and corn flour. Mix well and make a dough. Form small lemon sized balls with the dough. If your not able to form balls, adding a tbsp more of corn flour or bread crumbs to it.
3. Deep fry the balls in medium-high heat taking care not to break the koftas.

For the gravy

1. Soak cashew in 1/4 cup hot milk for about 30 minutes and grind to a smooth paste.
2.Heat a tbsp of oil in a pan. Add onions and saute till it starts to change colour. Now add ginger garlic paste and fry for another 2 minutes.
3. Now add the tomatoes and fry till the tomatoes are soft and mushy.
4. Allow it to cool down and grind it to a smooth paste.
5. Heat a tbsp of oil in a pan and add cumin seeds. When the cumin seeds splutter, add the onion-tomato paste along with 1/4 cup water. Add turmeric powder, red chilly powder,coriander powder, garam masala and salt.
6. Cover and cook for 5 minutes till the gravy thickens. Now add the cashew paste and milk. Mix well and cook for another 2-3 minutes. Then add kasoori methi.

Assembling and serving

1. Before serving, heat the gravy for 1 or 2 minutes. Transfer it to the serving bowl and add the koftas. Garnish it with grated paneer and coriander leaves.

Serve hot with Naan/Chappathi/Pulao.

Gobi Tikka masala

Ingredients:

Cauliflower - 1 small
Onion - 1 medium, chopped
Tomato - 2 medium, chopped
Green chilly  - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Cumin seeds - 1/2 tsp
Cream - 1 tbsp
Milk - 1/4 cup
Salt to taste

To Marinate

Yogurt - 1/4 cup
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Lemon juice - 1/2 tbsp
Salt to taste


Method:

1. Wash and cut the cauliflower into small florets.
2. In a mixing bowl, add all the ingredients under "To marinate" and mix well. Now add the cauliflower florets to this and mix well so that all the florets are coated with the marinade. Let it rest for half an hour.
3. Heat the oven to broil. Place an aluminium sheet on a baking tray and  spread a tbsp of oil. Place the marinated florets on this tray and cook till the edges of the cauliflower starts turning brown. It will take around 20 - 30 minutes.
4. Heat oil in a pan and add cumin seeds. When it splutters, add chopped onion and saute till it turns translucent. Now add ginger garlic paste and green chilly and fry for a minute.
5. Add chopped tomatoes and cook till the tomatoes are soft and mushy .
6. Now add all the powders and salt and cook for another 2- 3 minutes.
7. Mix in the cauliflower florets . You can add about 1/4 cup of water if the gravy is too thick. Close the lid and cook for another 5 minutes.
8. Now add the cream and milk and mix well and cook for another 2 minutes.

Serve hot with chappathis!!

Chow chow kootu

Ingredients:

Chow chow - 1 cup, cubed
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp
Sambar powder - 1/2 tsp
Salt to taste

To grind:
Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp

To Temper:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Dried red chilly - 2
Curry leaves - 1 sprig


Method:

1. In a pressure cooker, add moong dal, turmeric powder, sambar powder, salt and enough water . Cook it for 3-4 whistles.
2. Meanwhile grind coconut and cumin seeds to a smooth paste adding little water at a time.
3. Once the pressure is released , add the ground coconut paste to the cooked vegetables and allow it to boil for 1 -2 minutes. Switch off the stove.
4. Heat oil in a small kadai. Splutter mustard seeds, add red chilly and curry leaves. Add this to the prepared curry.

Serve hot with rice!

Potato masala / Poori masala

Ingredients:

Onion - 2 medium , thinly sliced
Potato - 3 medium
Ginger - 1 tbsp, chopped
Garlic - 1 tbsp, chopped
Green chilly - 2 , slit lengthwise
Turmeric powder - 1/4 tsp
Oil - 2 tbsp (Coconut oil is preferred)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Dried Red chilly - 2
Curry leaves - 1 sprig
Water - 2 and 1/2  cups
Salt to taste

Method:

1. Wash and cut potatoes into halves. Pressure cook it with little water for 3-4 whistles. Peel off the skin and lightly mash it with a fork.
2. Heat oil in a kadai. Add mustard seeds, urad dal and dried red chilly. When the mustard seeds splutter add curry leaves, followed by chopped ginger and garlic. Saute it for a minute.
3. Add onion and green chilly and fry it onion turns translucent.
4. Then add turmeric powder, salt and water and mix well and bring to boil. Now add mashed potatoes and cook for another 10 -15 minutes till the gravy thickens to desired consistency.

Serve hot with hot poori or chappathi !!

Mathanga theeyal/ Pumpkin theeyal

Ingredients:

Pearl onion - 2 cups
Pumpkin - 1 cup, diced
Shredded coconut - 2 cups
Tamarind - 1 small lemon sized
Red chilly - 8
Coriander seeds - 1 tbsp
Oil - 1 tbsp
Turmeric powder -1 tsp
Salt to taste

Tempering

Oil -1 tsp
Mustard seeds - 1 tsp
Red chilly - 1-2
Curry leaves - 1 sprig

Method:

1. Slice the pearl onions length wise.
2. In a pan, roast the shredded coconut till it changes to light brown stirring continuously. Now add the red chilly and coriander and roast for another 1 or 2 minutes. Allow it to cool and then grind it to a smooth thick paste adding little water (max 1/2 cup).
3. Meanwhile soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
4. Return the pan to heat, add oil and the onions. Saute the onion for 2 minutes. Then add pumpkin and about 1 and half cups of water ( or enough water to cook the onion and pumpkin). Add salt and turmeric powder, give a stir and allow it to cook for about 10- 15 minutes or until the pumpkin is fully cooked. Then lightly mash the pumpkin pieces.
5.  Now add the tamarind extract and boil it for 1 minute. Then add roasted coconut paste and little water(if the curry is very thick). Check for salt. Bring it to boil for a minute and switch off the heat.
6. In another pan, heat oil . Add mustard seeds and  red chilly. When the mustard seeds splutter add curry leaves and turn of the heat. Add this to the curry.

Serve hot with rice!!


Note:

1. If you don't have coriander seeds, you can replace it with coriander powder as well.
2. You can also make different versions of this theeyal, by adding pavakka or egg plant(vazhuthananga) instead of pumpkin.
3. You can also make theeyal, with big onion as well.

Paneer tikka masala

Source - kurryleaves.blogspot.com

Ingredients:

Paneer - 250 gm , cubed
Onion (medium) - 2 , chopped
Tomato ( small) - 2 ,  chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Coriander powder - 1 tsp
Kasuri methi  ( Dried fenugreek leaves) - 1/4 tsp
Coriander leaves - 1 tbsp , chopped
Bay leaf - 1
Cumin seed - 1/2 tsp
Water - 1 cup
Cream - 1 tbsp
Salt to taste
Oil


Marinade

Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Red Chilly powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Kasuri methi - 1/4 tsp
Curd -3 tbsp
Lime juice - 1 tsp
Salt to taste

Method:

1. Combine all the ingredients under the marinade . Add paneer and mix well. Keep aside for 30 minutes.  Shallow fry these paneer pieces on a non-stick tawa till the pieces are golden brown , turning sides in between.
2. Heat 1 tbsp oil in  pan, add the onion and fry for few minutes, say 3-4 minutes. Then add chopped tomatoes and fry for another 3 minutes. Allow it to cool and grind it to a smooth paste .
3. Bring the same pan over to the flame, and add 1 tbsp oil. Add the cumin seeds and bay leaf. Once the cumin seeds  splutter, add the onion-tomato paste and allow it to cook for another 5 minutes or until oil separates.
4. Then add turmeric powder, chilly powder, coriander powder, garam masala and salt. Mix well and cook for another 2 minutes.
5. Pour water to this mixture and allow it to boil .
6. Then add the fried paneer cubes and kasuri methi and cook on low flames for 3-4 minutes.
7. Add cream and cook for another 1 minute. Turn off the heat and garnish it with chopped coriander leaves.

Serve hot with chapatti or naan!!Enjoy!

Notes:

1. Addition of kasuri methi is a must. It bring the sweet smell of tikka masala

Dal tadka

Ingredients:

Dal - 1 cup
Onion  - 1 medium chopped
Tomatoes - 2 , chopped
Green chilly - 2-3, slit lengthwise
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Jeera - 1 tsp
Oil - 2 tsp
Ghee- 1 tsp
Salt to taste

Method:

1. Rinse and wash dal. Add it to the pressure cook it with enough water, little salt and turmeric for about      3-4 whistles in medium heat.
2. Take a pan, add oil. When hot add 1/2 tsp jeera. When jeera splutters , add chopped onion. Fry it till translucent. Then add green chillies and ginger garlic paste and fry for a minute.
3.  Now add the tomatoes and fry till tomatoes turns soft and mushy. Then add turmeric powder, 1/2 tsp chilly powder and salt . Fry for 1-2 minutes.
4.  Add the cooked dal to this and mix well. Add little water if the consistency is very thick.
5. Boil it for 2-3 minutes and turn off the heat.
6. For tempering, heat ghee in a kadai, and add the remaining 1/2 tsp jeera. When it splutters , turn off the heat and add the remaining 1/2 tsp red chilly powder. Add this to the dal curry.
7. Enjoy it with hot rice or chappatis!