Mutter Paneer

Here is the Mutter Paneer recipe from Vardhini. I have made some attempts in mutter paneer before. But the result doesn't been great and good. But this recipe from Vardhini is really mouth watering and yummy and delicious too. I have made few alterations for this recipe that I have shown here in bold italics.

Here comes my version of this recipe:

Ingredients:

Paneer – 200 gms

Peas – 1 1/2 cups - Boiled

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Chilli powder – 1 tsp

Turmeric Powder  – 1/4 tsp

Garam masala - 1/2 tsp

Salt

Kasuri methi – 2 tsp

Milk - 1/2 cup

Cashews - 6

Peanuts – 6 -  skin removed 

To grind to a fine paste: 

Oil - 1 tbsp

Onion - 2 medium

Ginger - 1"

Garlic - 7 to 8 flakes

Tomatoes - 3 medium

To temper: 

Oil - 1 tbsp

Butter - 6 tbsp

Cinnamon - 1"

Cloves - 3

Method:

1. Heat oil in a kadai, add chopped onions, ginger, garlic and tomatoes. Cook till onions are translucent and tomatoes are mushy.

2. Cool and grind to a fine paste along with cashews and peanuts.

3. In a kadai, heat butter together with oil and temper.

4. Add the ground paste and let it to boil.

5. Meanwhile add all the spice powders ( tumeric, chilli, coriander, cumin and garam masala) and salt.

6. Add Kasoori Methi and Peas.

7. Allow the mixture to boil for 5 - 10 min.

8. Add paneer pieces and milk.

9. Let it boil for 2 min. 

10. Serve with Roumali Roti, chapathis.

Poosanikkai Morkulazhambhu / Pumpkin Morkulazhambhu

For this morkulazhambhu, I used white pumpkin. You can also use Lady's finger for this recipe.

Ingredients:

Pumpkin - 1 cup - Remove the skin and chop into cubes

Curd/Buttermilk - 2 cups

To temper:

Coconut Oil - 3 tbsp (preferred)

Mustard seeds - 1/2 tsp

Red chillies - 3

Curry leaves - few

Soak for 1/2 - 1 hr:

Tuvar dhal - 2 tbsp

And grind with:

Dry fried green chillies - 3

Jeera - 1 tsp

Coriander leaves - few

Turmeric powder - 1/4 tsp

Salt

Method:

1. Heat oil and temper.

2. Pour in the grounded miture and fry for few minutes.

3. In the meantime, separately cook pumpkins till soft.

4. Mi the boiled pumpkins.

5. Simmer and boil for few minutes, adding salt.

6. Remove and cool.

7. Now add buttermilk and serve.

Chettinad style potato kurma

I got this recipe from the website/forum Indusladies.com and the link is here. I tried this recipe yesterday night for dinner. Wooow.. It turned out delicious and yummy and my kid loved it a lot. Hereafter I am going to add this recipe regularly in my menu. Here comes the recipe for potato kurma.

Ingredients:

Potatoes - 5 or 6.

Onions - 2 - chop fine

Tomatoes - 2 - chop fine

Turmeric powder - 1/4 tsp

Salt

To temper:

Oil - 2 tbsp

Saunf/Sombhu - 1 tsp

Dry roast all and grind to a fine paste:

Cardamom - 1

Cinnamon - 1"

Cloves - 3

Saunf/Sombhu - 1 tsp

Garlic - 10 flakes

Ginger - 1"

Green chillies - 5 or 6

Grated coconut - 1 cup

Fried gram dhal/Pottukadalai - handful.

Method:

1. Wash and cook potatoes in a pressure cooker for 3 to 4 whistles.

2. Remove from the stove, peel the skin and smash it nicely.

3. Heat oil in a kadai and temper with the given ingredients.

4. Add onions and fry till golden brown.

5. Add tomatoes and cook it mashes well.

6. Add the ground paste along with water and cook for 2 min.

7. Add salt, turmeric powder and mashed potatoes.

8. Lower the flame and cook for 5 - 10 min.

9. Serve hot with idlis, paniyarams and dosas.

This is my first entry to events.

This kurma goes to Priya's veggie/ Fruit a month - Potato and hosted by Divya's Dil Se.

Manathakkali Vathal Kuzhambhu

This recipe is a special south Indian spicy gravy.
I got this recipe from my neighbour. Very very superb recipe.
Can try it out with sundaikkai vathal too.


Ingredients:

Manathakkali vathal - 3/4 cup

Tamarind - big lemon size

Sambhar powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt

Gingelly oil - 3 tbsp

Grind coarsely:

Tomatoes - 2 medium

Garlic - 1 full piece


To temper:

Small onion - 1 cup

Red chillies - 2

Curry leaves - few

Method:

1. Soak tamarind in water and squeeze out the pulp.

2. Wash vathal in water.

3. Heat oil in a kadai, add vathal and fry in a slow flame.

4. Remove vathal from oil and transfer to a plate.

5. Temper with the given ingredients.

6. Add grounded tomato and garlic and fry for 1 min.

7. Add tamarind pulp, salt, turmeric powder and sambhar powder and cook it covered till raw smell goes off.

8. Add fried vathal and simmer the flame.

9. Cook until oil separates from the kuzhambhu.

10. Serve with appalam, papad...

Kadai Paneer

Ingredients:

Capsicum - 2 medium - cut into strips

Paneer - 200 gms - cut into strips

Ginger - 1”

Tomatoes - 3 medium, cut into strips

Onion - 1 strip cut

Garlic - 4 chopped fine

Crush together:

Dhaniya seeds - 2 tsp

Red chillies - 3,4 ( to taste)

Mince fine:

Green chillies - 2,

Ginger - 1 “

Salt

Kasoori methi - 1 tbsp

Oil - 2 tbsp

Chopped coriander leaves - 1 tbsp

Method:

Heat oil, add the crushed dhaniya-red chilli mixture,

Saute & add minced green chillies & ginger, garlic and onions.

Then add capsicum, salt, cover & cook for a few min.

Open add tomatoes, kasoori methi & cook till well blended.

Add paneer strips, mix well & remove.

Garnish with coriander leaves.

Mushroom gravy

This mushroom gravy was done by Anitha Kuppusamy in her Jaya TV show. I tried this one and really it came out yummy and delicious.

Here comes the recipe.

Ingredients:

Mushroom - 200 g - chopped fine

Fresh cream - 1 cup

Onion - 2 chopped fine

Tomatoes - 2 chopped fine

Green chillies - 1 chopped fine

Ginger garlic paste - 1 tbsp

Kasoori methi - 1 tbsp

Red chilli powder - 1 tbsp

Garam masala - 1 tbsp

Salt

Oil

Coriander leaves - to garnish

Dry roast & grind:

Dhaniya - 1 tbsp

Red chillies - 2

Jeera - 1 tsp

Bay leaf - 1

Cloves - 3

Method:

1. Heat oil, add chopped onions and green chillies. Fry.

2. Add the ground paste and fry for 1 min.

3. Add the chopped tomatoes and fry for 2 min.

4. Now add red chilli powder, garam masala, mushroom and add water to desired consistency.

5. Add kasoori methi and fresh cream and simmer for 2 min.

6. Remove and garnish with coriander leaves.

7. Serve with chapattis, rotis.

Tiffin Kurma (2)

---

This gravy has only tomatoes & onions. There are no vegetables in this gravy but it is based on coconut .

Grind together:

Grated Coconut - 1 cup

Fried Gram - 1/2 cup(Pottukadalai)

Sombhu - 1 tsp

cinnamon - 1"

Cloves - 3,4

Khus Khus - 1 tsp

Tomatoes - 3

Green Chillies - 3 

To temper:

Oil - 1 tbsp 

Chopped big onion - 1

Curry leaves 


To garnish:


Coriander leaves - few

Method:

Heat oil, temper as given till onions turn light brown.

Add curry leaves.

Add ground paste, salt, turmeric powder and add enough water
to get the desired consistency.

Make it to boil for nearly 20 minutes till the raw smell goes off.

Remove from the stove and garnish with coriander leaves.

Serve with idli, dosa..

Vada curry

Ingredients:

Gram dhal - 1 cup

Red chilli powder - 3 tsp

Dhaniya powder - 2 tsp

Green Chillies - 3 chopped fine

Onion - 4 chopped fine

Tomatoes - 3 chopped fine

Ginger garlic paste - 1 tbsp

Sombhu - 2 tsp

Garlic - 10 to 12 (don't peel off skin)

Salt

Grind to a paste:

Coconut poo - 1/2 cup

Sombhu - 2 tsp

To Temper:

Cinnamon - 2

Cloves - 2

Bay leaf - 1

Method:

Soak gram dhal for about 1 hour.

Drain and grind gram dhal in mixie coarsely along with sombhu.

Crush garlic and add to this mixture.

Make into small balls.

Arrange these balls in idli plates and cook over in a medium flame for 10 minutes.

Remove and cool.

Smash it nicely.

Heat oil and temper with the given ingredients.

Add onion and saute well till golden brown.

Add ginger garlic paste and saute well.

Add tomatoes and saute well.

Add the dry powders and the smashed gram dhal with some water.

Allow it to boil for 2 minutes over a high flame.

Add the ground paste and make it to boil in a high flame for 4 minutes.

Garnish with coriander leaves.

This curry is very well suited for appam.

Tiffin kurma (1)

Ingredients:

Tomatoes - 3 to 4 chopped fine

Turmeric powder - 1/4 tsp

Salt

Oil - 1 tsp

To grind to a fine paste:

Coconut - 1 cup

Roasted gram dhal - 3/4 cup

Cinnamon (pattai) - 1"

Cloves(Kirambhu) - 4

Khus Khus - 1 tsp

Sombhu - 2 tsp

Poppy seeds - 1 tsp

To temper:

Small onions - 7 to 8 chopped

Green chillies - 4 chopped fine

Curry leaves - few

Method:

Heat oil in a vessel and temper the given ingredients.

Add tomatoes and saute well.

Add turmeric powder, salt and the ground paste with enough water to the desired consistency..

Make it as a thin gravy.

When it is about to froth, switch off.

Garnish with coriander leaves.
 

Very well suited for dosas, idlis.. and lip smacking too.

Variation:

If you didn't like the raw smell of the gravy, you can make it to boil for 5 - 7 minutes and can serve.

Palak Paneer

Ingredients:

Palak - 2 big bunches

Paneer - 200 gms

Oil - 2 tbsp

Onions - 3, chopped fine

Ginger garlic paste - 1 tbsp

Tomatoes - 3 ( make a puree)

Red Chilli powder - 3 tsp

Garam masala - 2 tsp

To Temper:

Jeera - 2 tsp

Method:

Wash & clean Palak leaves

Put them in boiling water for 2 minutes & blanche.

Liquidize to a pulp.

Heat oil and temper.

Fry onions, ginger garlic paste well till onion turns brown.

Add pureed tomatoes & cook well.

Add palak puree, salt, garam masala & red Chilli powder.

Simmer for sometime & then add cubed Paneer.

Simmer till the mixture becomes thick.

Serve with Roumali Roti, Naan, Phulkas.

Paneer butter masala

Ingredients:

Onion paste - 1 cup

Tomato paste - 1 cup

Ginger Garlic paste - 1 tbsp

Turmeric powder - 1/4 tsp

Dhaniya powder - 2 tsp

Red chilli powder - 2 tsp

Fresh cream - 1/4 cup(if required)

Salt - to taste

Oil, Ghee - each 1 tbsp

Paneer - 200 gms ( cut into small squares)

To Temper:

Cardamom - 2

Cinnamon - 1"

Jeera - 2 tsp

Cloves - 5

Add bay leaf if required.

Method:

1. Heat oil and ghee in a kadai and temper the given ingredients.

2. Add onion paste and fry till raw smell goes off.

3. Add ginger garlic paste and fry.

4. Add tomato puree and fry.

5. Now add all powders, salt and add water and allow it to boil.

6. When all the raw smell goes, add paneer cubes and simmer the stove.

7. When oil floats on the top, add fresh cream and allow it to boil for a few minutes.

8. Remove and serve with naan, roumali roti, chapathi..