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Ginger Chilli chutney – Inji Puli

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gingerchilichutneySweet sour and spicy mom’s ginger chutney recipe!

This is made for onam(kerala festival) meals (sadhya) in Kerala. It is a kerala cuisine recipe. This recipe connects me with my family a lot. My mom makes this for me always. It is something I like to have with my curd rice/ dosa. When I went to India last time, she had this already prepared in her fridge in a bottle for my sister who visited a week before. So, I just had it after a year and tasted yum after my 35 hours of travel (delayed flights). Comfort food for me! Ginger has lots of health benefits and makes stomach alright. I try to have ginger lemon honey tea daily and it really helps in digestion. I am typing this as I have one 😀 how not ironic :D! My mom made this again before I left and my dad packed it for me. It did travel with me to my fridge in Montreal. You can store them for two – three weeks in the refrigerator. I clicked the pictures when my mom made this and noted the recipe. My dad always made sure that I click pictures in most of my vacation even when I said no or got bored or felt low. 😀 May be he believed this is not some passion to go just like others I did :D. I don’t think this one is same as the usual inji puli recipe when I checked few photos online, they looked different. I guess it’s my mom’s delicious version recipe :D. I once tried to make ginger rice , carrot ginger raita and I loved it too. It was not that strong as I expected!

My other favorite chutney recipes : Spicy tomato chutney, Ridge gourd chutney, Garlic coconut chutney

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5.0 from 2 reviews
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Ginger Chilli chutney - Inji Puli
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Oil – 3 tbsp (preferably gingelly oil)
  • Mustard seeds – 1 tsp
  • Methi/fenugreek seeds – blended – 1 tsp
  • Urad – 1 tbsp
  • Curry leaves – 2 sprigs
  • Asafetida/hing – 2 tsp
  • Ginger – 2 cups, chopped finely (FINELY)
  • Green chilli – 1 cup, chopped finely
  • Turmeric powder – 1 tsp
  • Salt – 2 tbsp (change it as per your taste)
  • Tamarind extract – ½ lemon size soaked in ¾ cup of water
  • Powdered Jaggery - 1 tbsp
Instructions
  1. Wash, peel of the skin and chop ginger finely. Chop the green chilli finely without edges. Soak tamarind in ¾ cup of water and set aside.
  2. Take a pan with gingelly oil (3 tbsp., do not compromise) in medium heat, add some mustard seeds, wait you hear pop sound (cracks), and then add the urad dal, wait till it changes color to brown, add curry leaves and asafetida.

  3. Then add ginger and green chillies and fry till nicely browned. It will shrink. This might take around 10 minutes. Filter and add the tamarind water with required salt.

  4. Allow it to boil for another 5 minutes till the raw smell leaves. Then lower the heat and let it get just mixed, sautéed, thicken and ooze out some oil.
  5. Add powdered jaggery, fenugreek powder and let it boil for another 2 minutes and switch off.
  6. Cool and store in a glass bottle for 2-3 weeks. Use clean spoon every time
Notes
1. DO not compromise on oil, it helps for storage and not spoil easily.
2. The ginger and green chilles need to be chopped finely.
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It is a great side for Roti, Chana dal paratha, curd rice, idli, paniyaram

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Madras chicken curry in 30 minutes

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madras_chickencurry-3South Indian style chicken curry recipe packed full of spices and flavor.

Madras is a city in Tamilnadu (state), India. Madras is  now renamed to Chennai. 😀 Ofcourse I can say this is Madras chicken curry because I am from the same city and I totally love my city.  I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.   It is a famous south Indian recipe. I made this long back that and drafted this recipe. So thought it is one of the easiest recipes and I should post. It is one of the finest spicy recipes. If you are making it for the first time, try to taste as you make to adjust to your spice level. This recipe was spicy, tasty and flavorful.

This is the most indulgent, easy and delicious way of preparing chicken in Indian style. The ingredient is very simple and pretty straight-forward. This is such an easy dish, yet so delicious and flavorful.

My other chicken recipes: chicken 65, Spicy chicken roast,pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

madras_chickencurry

4.8 from 10 reviews
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Madras chicken curry in 30 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Chicken breast – 250 gms, no skin, cut into small bite sizes
  • Oil – 1.5 tbsp
  • Cumin seeds - 1 tsp
  • Red chilli whole – 2, broken
  • Curry leaves - 10
  • Garlic – 4, chopped finely
  • Ginger – 1 inch, chopped finely
  • Red Onion medium – 1, chopped finely
  • Tomato medium – 1, chopped finely
  • Green chilli – 1, slit
  • CHilli powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel powder – ½ tsp
  • Pepper powder – 1 tsp
  • Garam masala – ¼ tsp
  • Yogurt – 1 tbsp (optional)
  • Coriander – 1 tbsp, chopped finely
  • Salt – as needed
Instructions
  1. Take a pan and add oil in medium flame, add cumin seeds, dried red chilli, and when their color changes, add garlic, ginger, green chillies and curry leaves. When the garlic gets sauted, add onions to it.

  2. After the onion is sautéed well, add the chopped tomatoes with turmeric powder. Mix well.
  3. Add powder, coriander powder, garam masala powder, pepper powder, fennel powder and salt. Sauté well for 2 mins till it oozes out some oil.

  4. Add the chicken and yogurt, keep it in medium-low flame and mix well. Close it with the lid and do not add water. Let the chicken cook from the water that chicken oozes out.

  5. After 10-12 minutes, it would have been cooked, add some coriander and mix well. See if the consistency is good for you, switch off.
Notes
1. Do not add water when you cook chicken. The chicken has to get cooked with the chicken juices itself.
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You can have this recipe with plain rice or peas pulao or veg fried rice or restaurant style lamb biryani.

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Paneer Babycorn Chettinadu Curry

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Paneer and babycorn  cooked in a curry made with flavorful roasted whole spices and coconut.

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

I made these for my office last week and took them. I usually take time to edit and post. I will do them once in a while. I have so many recipes and pictures on my camera that needs to be edited and posted. I am just going to post them all that I had before I click any new ones. Like any other human being, when I am held up with work or due to personal reasons, I just put them away and it’s not the right time for all these I think. However, now I feel I will never have the right time. If this makes me happy and going, I will do this. I really want to post all the pictures and recipes in drafts at least rather than just they die in my drafts. After all, it is all my hard work!

I was thinking what to make with paneer, and what will go with paneer well, then thought of potato or babycorn. Luckily I had babycorn tin in my fridge for a long time, so was just happy with the plan. The combo really worked out! The roasted whole spices does give a different taste and flavor. Try the spices according to your taste.

I have a collection of paneer recipes to look and my other favorite paneer recipes: Butter paneer curry, paneer sandwich, and paneer dumplings

Other favorite baby corn recipes: Baby corn makhani

Vegan note: Use tofu instead of paneer and almond milk instead of creamPaneerbabycornChettinadumasala-3

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Paneer Babycorn Chettinadu Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Blend:
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – 2
  • Fennel seeds – 1 tsp
  • Garlic – 4 pods
  • Ginger – 1 inch piece
  • Red chilli powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Freshly grated coconut/ desiccated coconut - 1 tbsp.
  • Dry methi leaves/ Fenugreek leaves – 1 tbsp.
  • Cashews – 5 whole
  • Poppy seeds/ kasa kasa – 1 tbsp.

    For the gravy:
  • Paneer – 300 gms, fancy chop as you like
  • Babycorn – 100 gms, fancy chop as you like
  • Onion – 1 cup, chopped very finely or blends it
  • Tomato – 1 cup, chopped
  • Green chilli – 1, chopped/slit
  • Oil – 1 tbsp. / unsalted butter - 1 tbsp.
  • Cream/almond milk – 1.5 tbsp.
  • Coriander – 1 tbsp., chopped finely (to garnish)
Instructions
  1. Take 1 tbsp. of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp. of oil in a pan, add the chopped onions/blended onions and green chillies and sauté till they become translucent. Now add the tomatoes, and salt.

  3. Cook for about 6 minutes on a medium flame till everything gets cooked, turns mushy and oozes out little oil. Add the blended paste and sauté in low flame for 5- 8 minutes till it oozes out little oil on top. Allow this to cool.

  4. Add ½ cup of water, allow it to boil and add washed baby corn, paneer, cream/almond milk, sugar, and boil for five minutes and switch off.

  5. Garnish with chopped coriander or grated paneer, grated ginger or cream.

Notes
1. Frying the paneer is an optional step.
2. It’s better to close the vessel with a lid when we add the blended masala as it may spilt up some outside as it boils
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Chicken Biryani Homestyle

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ChickenBiryaniquickhomemade-4Spices massaged to the Chicken, marinated overnight, layered with rice, fried onions and cooked slowly to perfection for the chicken juices to go in the rice!

For all Biryani lovers 🙂 I am sure there are many!

You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Biryani is one of the most popular dishes in India. Biryani is one of the foods for sure that gives that comfort and happy feeling.  Each and every time when I make biryani, I try different methods  just to differentiate and have different taste each time. There are varieties of biryani are prepared like Hyderabadi biryani, Mughal biryani, chettinadu biryani, Kashmiri biryani. I tried to make restaurant style few times before like restaurant style chicken biryani, restaurant style vegetable biryani and it was great success. So, this time I wanted to make some Homestyle Chicken biryani like the way I made Homestyle lamb Biryani. My friend krips makes a mushroom biryani which I totally love, so I adapted that recipe, made some tweaks and made this recipe. I brought this to my office and 😉 they loved it 😉 not used to up Indian biryani heat 😀 kept saying it is spicy 🙂 I did not want to make less spicy , I wanted them to taste Indian spicyness 🙂

I wanted to make a recipe which taste best yet not complicated. If you marinate the chicken with masalas overnight, the chicken will be juicy and flavorful. Blend the ingredients in the blender, massage the blended paste to the chicken, marinate overnight or at least 2-3 hours. This makes the job lot easier.

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Rich and flavorful biryani made with Chicken. It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties. You are going to love this rice flavorful rice. This is an exotic Indian chicken biryani in a restaurant style. Who does not love the exotic fragrant biryani?  Just the name “biryani” will make many drool. I posted biryani collection recipes few weeks back with all biryani recipes and their side dish. I made this biryani with Garlic Raita.

Other favorite Biryani recipes: Lamb Biryani, Shrimp Biryani,Paneer Biryani , Egg Biryani, Ambur Mutton Biryani,Mushroom Biryani and Vegetable Biryani.

Here is a video link on layering: https://www.instagram.com/p/BJZT7Ichnfp/?taken-by=relishthebite&hl=en

5.0 from 1 reviews
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Chicken Biryani Homestyle
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Ingredients
  • • • Chicken – 750gm , with Bone
  • Blend:
  • • • Ginger – 2 inch
  • • Garlic – 6
  • • • Cloves – 5
  • • • Cardamom – 5
  • • • Bay leaf – 2
  • • • Star anise – 1
  • • • Fennel seeds / Sombu – 1 tbsp
  • • • Black stone flower – 2 piece
  • • • Cinnamon – 3 cm piece
  • • • Cumin seeds – 1 tbsp
  • • • Red chilli – 6
  • • • Coriander pwder -2 tsp
  • • • Green chilli - 5 (cut them roughly)
  • • • Mint - ½ cup (chopped)
  • • • Coriander- ½ cup ,chopped
  • • • Curd – ¾ cup
  • • • Oil – 2 tbsp
  • • • Salt – 2 tbsp
  • • • Lime juice – 1 tbsp

    Rice:
  • • • Basmati rice – 3.5 cup (soaked for thirty minutes)
  • • • Jeera - 2 tsp
  • • Coriander leaves – 1 tbsp
  • • Mint leaves – 1 tbsp
  • • • Salt – 3 tbsp. (according to taste

    Others:
  • • • Fried onions – 1 tbsp
  • • • Ghee - 2 tbsp
  • • • Oil – 2 tbsp
  • • • Orange food colour mixed with 2tsp of water or saffron in warm water
  • • • Rose Essence – Few drops
  • • • coriander and mint leaves– to garnish
Instructions
  1. Blending & Marination:
  2. Blend the ingredients under to blend. Wash the chicken and massage the blended paste nicely to the chicken and add some 1 tbsp of friend onions to it. Marinate overnight or at least for 2-3 hours.
  3. Soak basmati rice for 30 minutes. Do not wash many times the rice; it will make you lose the rice flavor. I washed only once.
  4. Rice:
  5. Boil 8 cups of water in high heat. When it boils vigorously,(add only when it starts boiling) add the soaked rice, jeera, 1 spoon ghee, chopped coriander (1 tbsp), chopped mint ( 1 tbsp) and salt. Cook till its 80% done. Usually I put them for 7 minutes after adding rice. That is usually 80% done. Drain and keep aside. (You should adjust both sautéing the onions and boiling water around the same time which will make the job easy, as you need the rice hot to add it to the top of chicken for layering).
  6. Chicken masala:
  7. Meanwhile, add oil/ ghee (I used half in both) in a heavy bottomed pan, add the sliced onions, ginger garlic paste, salt and sauté well in medium heat till they become slight golden color. Then add the sliced tomatoes with little turmeric and sauté well for 3 minutes till they become mushy.
  8. Add the marinated chicken and sauté for 2 minutes till all the chicken gets coated with onions and tomatoes.
  9. Remove half of the chicken and keep aside.
  10. Layering:
  11. We have the half chicken on the pan already. Add half of the 80% cooked rice, add the rest of the chicken and then layer the cooked rice on top.
  12. Add some fried onions, ghee, saffron in warm mater, rose essence, coriander and mint leaves.
  13. Cover the entire pan with foil and cover with a plate. Place a weight over it and let it cook on medium flame for 8 minutes and keep a dosa/crepe pan below your biryani pan and now 35 minutes on very low flame.
  14. Now remove the weight and foil and fluff the rice carefully.
  15. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
Notes
1. Don’t over soak the rice, and then it will not give you that biryani texture in the rice.
2. Gently mix the rice at the end, don’t break the rice.
3. Don’t compromise on the quality of the rice. Use basmati rice and not long grained rice.
4. The red color is not healthy. But sometimes I use it. You can add the saffron soaked in warm milk instead always.
5. Marinating chicken is a must. Marinate at least for an hour, I soaked overnight.
6. Don’t overcook the rice, and then the rice will be mushy. So when you cook rice, stand next to it and keep checking it.
7. Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy.
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

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Spicy Fennel Tindora/ Ivy gourd(kovakkai) stir fry

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Kovakkaimasala-4A classic south Indian vegan Ivy Gourd (Tindora) curry with spicy fennel powder.
It is perfect for rice or roti. It is one of the healthiest vegetables and good for people who have diabetics. It is very quick to make this. I made this on a long weekend after all the tiring weekend with my sister family visit. Usually on weekends I would have all patience to cook big lunch, but that monday I wanted to make something quick and tasty for my rasam. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the other vegetables like eggplants, beans, okra, potato and so on. This recipe tasted different when we sliced them because of the cutting style and the roasting style. I usually chop them to round ones. However this time my sis’s MIL suggested me her recipe to try and I made some changes 😉
! Healthy and tasty! Less oil, vegan and perfect for Quick lunch/dinner. Today I wanted to post a comfort food from my home. You can make this in few minutes. This stir fry is healthy and goes well with plain rice or any gravy.
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You can make poriyal/stir fry with almost all veggies like beans,carrot, cabbage, chow chow/chayote, Mixed veggies, bitter gourd/pavakkai, bottle gourd, beetroot, okra,potato, broccoli, cauliflower, arbi/seppankezhangu , raw banana/ vazhakkai,Kothavarangai stir fry and so on.
I have been thinking of posting this recipe for a long time, then thought it’s too simple to post. But now I thought it can surely help beginners or bachelors. There is no need of boiling and the whole recipe takes under 30 minutes to do.
Other favourite stir fry recipes are here: STIR FRY/ DRY CURRY Recipes.

5.0 from 1 reviews
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Spicy Fennel Tindora/ Ivy gourd(kovakkai) stir fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Ivy Gourd – 20
  • • • Mustard seeds – ¼ tsp
  • • Onions – 1, chopped finely
  • • Red chilli – 2, broken
  • • • Urad dal /black gram – 2 tsp
  • • • Curry leaves – 1 sprig
  • • • Turmeric powder – ½ tsp
  • • Hing – a pinch
  • • • Salt – 1 tbsp
  • • • Oil – 2 tbsp
  • • •
  • [To grind:]
  • • • Red chilly – 3
  • • • Cumin seeds – 1 tsp
  • • • Garlic – 4
  • • • Fennel seeds – 2 tsp
  • • • Chilli powder – 2 tsp
  • • • Sambar powder – 1 tsp
Instructions
  1. Blend the ingredients under “to grind” smoothly.
  2. Remove the ends of the veggie and cut into half lengthwise. Put a slit in the middle of the veggie and soak them in water till you cook.
  3. Heat a wide pan with oil and add mustard seeds. When it crackle, add the urad dal, Red chilli, hing and when it gets lightly golden brown, add the curry leaves. Now add the onions to it and sauté with little salt till they get translucent.
  4. Add the sliced veggie with the ground paste,turmeric powder,salt and add 2 tbsp of water. Mix it well and cover it for 7 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated, stir well and cook it uncovered in medium heat tillit sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
Notes
1. Use a wide pan to make it stir well.
2. Reduce the amount of spicyness if you want by avoiding the chilli/sambar powder.
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This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar !

Spicy sweet kiwi lamb walnut puffs

by 10 Comments

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A bite size crusty buttery pastry filled with spicy lamb masala and kiwi. Delish! The idea of Savory puffs and hot chai combination is irresistible. Try it! Spicy, crispy, sweet with ginger and garlic flavor.

I have never tried the combo of lamb and kiwis. However I have read that kiwis can tenderize meats and that make a great combo. So, I tried it J and distributed at my work place 🙂 they loved it. Kiwi complemented lamb perfectly! I was wondering which recipe to try when I received the lovely package from sungold zespri kiwi,had lot of gifts like tidbit plates from katespade, special mentions about kiwi benefits. Did you know that “Zespri SunGold Kiwifruit also contains Vitamin C, E, potassium and fibre “! ?:) I am using the kiwis sponsored by them. They also gave a spoon 😉 ofcourse! Right? We all use the “Cut & scoop” method. J I always love to scoop my kiwis rather than chopping them 😀 try it! I used the kiwis after three weeks of receiving them J they still stayed fresh. IF you would like to buy them, Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out!
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I love Savory puffs. Here in Canada, I don’t find much of savory puffs, but in India 🙂 we have vegetarian puffs, paneer puffs, samosas, chicken puffs, lamb puffs, egg p:)ffs J Drooling!!!! I made chickpeas corn capsicum puff and it tasted out yum! Whenever there are some parties or dinner gatherings, these are perfect!  I have done the pastry dough myself before and it is easy too except that it is time consuming. The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  Try it!
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You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.
My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka,lamb shami kebabs.

4.7 from 3 reviews
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Spicy sweet kiwi lamb walnut puffs
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Sungold kiwi – 2, chopped
  • Readymade pastry – 2 sheets
  • Minced Lamb – 200gms
  • Walnut – 4, crushed
  • Ginger – 1 tbsp, freshly grated
  • Garlic – 3 cloves, minced
  • Chilli powder - ½ tsp
  • Sriracha – 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Lemon Juice – 1 tbsp
  • Sodium soy sauce – 2 tbsp
  • Red chilli Flakes – 1 tsp
  • Cheese blend mix– 2 tbsp
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Parsley leaves - 1 tbsp, chopped finely
  • Sesame seeds – to garnish
Instructions
  1. Heat a pan with 1 tsp of oil in medium heat; add red chilli flakes, garlic, ginger and sauté for a minute. Add the minced lamb with little salt, chilli powder, coriander powder,cumin powder and sauté for 5 minutes.
  2. Add the soy sauce, and sriracha sauce. Keep the heat to low, close the lid and let it simmer for 10 minutes. Stir it once in a while. Switch off, squeeze some limejuice, garnish with parsley leaves, mix well and keep aside.
  3. Pre heat the oven to 220 Deg C.
  4. Allow the pastry sheet to soften slightly, then unwrap, cut into desired sizes. I cut them to round sizes.
  5. Spoon the Lamb mix, spoon some kiwi, walnuts and top with cheese.
  6. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. Sprinkle some sesame seeds.
  7. Bake for 15-20 mins, until golden brown in colour.
  8. Brush again with oil or butter if desired.
Notes
You can also blend this lamb after sautéing.
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Disclaimer: This post has been sponsored by the Zespri Kiwi fruit and I have been compensated monetarily! However all opinions are my own as always.

Butter Paneer curry

by 9 Comments

PaneerMasala-4Marinated paneer pan fried and added in rich buttery almond gravy. A Classic Indian treat!

This is my own version of paneer curry. However this recipe is totally tasty. Anything with paneer is a definite win. The texture of paneer is similar to greek feta which is prepared in a similar manner. Goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy.

Paneer as I always say they are delicious. You can never go wrong with paneer recipes  somehow the end result will be good. And when you do recipes with paneer, it will be great for any get together or parties  .I always say I cook recipe for someone, but this recipe I totally made for myself. You know you will feel like cooking for yourself sometimes and not for anyone else. Let it be anger 😉 or selfishness! 😀 I cooked capsicum corn rice, parotta with this.

Vegan note: Replace paneer with tofu, ghee/butter with oil.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

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4.0 from 1 reviews
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Butter Paneer curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Cashews - 4 whole
  • • Almonds – 5 whole
  • • Turmeric – 1 tsp
  • • Oil – 1tbsp
  • • Salt - As needed
  • • Unsalted Butter - 2 Tbsp
  • • Paneer - 250gms
  • Onion - 1¼ cup, chopped finely ( approx. 1 medium sized onion)
  • Tomatoes - 1 cup, chopped finely ( approx. 2 small tomatoes)
  • • Chilli Powder - 1 Tbsp
  • • Coriander powder – 1 tbsp
  • • Cumin Powder – 1 tbsp
  • • Kasturi Methi - 1 tbsp
  • • Sugar - ½ tsp
  • • Water – ½ cup
  • • Cream/almond milk - 2 Tbsp
  • •

    Paneer Masala:
  • • Paneer - 250gms
  • • Chilli Powder – ½ tsp
  • • Coriander powder – 1 tsp
  • • Cumin Powder – 1 tsp
  • • Kasturi Methi - 1 tsp
  • • Mango powder – 1 tsp
  • • Yogurt – 1 tbsp
  • • Unsalted Butter - 2 Tbsp
  • • Coriander – 1 tbsp, chopped finely(garnish)
Instructions
  1. Marinate paneer with the ingredients under the “paneer masala” except the unsalted butter. Take 1 tbsp of butter in a pan, place the marinated paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step)
  2. Take 1 tbsp of oil in a pan, Add the chopped onions, garlic, ginger and green chillies and sauté till they become transculent. Now add the tomatoes, turmeric, chilli powder, cumin powder, coriander powder and salt. If you want rich color, you can add kashmiri chilli powder. I used normal one.
  3. Cook for about 10 minutes on a medium flame till everything gets cooked. Allow this to cool. Add the almonds and cashews.
  4. Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.
  5. Heat butter in the same pan. Add the jeera, blended paste and stir well.
  6. Stir well &sauté the masala on a medium flame for a minute, add the water and mix well. It has to be sauted really well till butter ooze out.
  7. Add sauted paneer, dry methi leaves, cream, sugar, water and boil for five minutes and switch off.
  8. Garnish with chopped coriander or grated paneer, ginger or cream.
Notes
1. Its better to close the vessel with a lid when we add the blended gravy as it may spilt up some outside as it boils
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Taste great with rice/biryani varieties, plain rice/naan, ghee rice, peas pulao, parotta/tofu mint paratha, chana dal lentil paratha.

PaneerMasala-4

Chicken Drumstick Masala

by 24 Comments

ChickenDrumstickMAsalaSpice coated chicken cooked and slow roasted in the hot pan scraping up the juices.

This is one of the easy and delicious ways of preparing chicken in Indian style. It is very simple and straight forward. This recipe is very easy to make, it took me 40 minutes totally with chopping. It taste great with rice,biryani, roti, paratha or even with dosa, idli.

I made this for my friend Kripa for her birthday two weeks back with lamb Biryani and mixed vegetable garlic raita. She liked it a lot 🙂 Cooking gives happiness when you prepare it for someone. Birthdays are always special to me 🙂 that is a kid typing from inside. 😉 I usually prefer to cook with drumsticks than chicken breast. I feel sometimes if the chicken breast is not good, it gets rubbery. Even though I am a vegetarian, I do have my own craving to cook chicken or lamb for my close one. It totally makes me happy.

I make different styles of chicken each time; I usually tend not to make the same recipe again and again. There are so many recipes to try, why to waste on that.  We have thousands of recipes to try in every cuisine.   Few comfort foods are the ones I try always. But these days, I am trying to even change that.

My other chicken recipes: chicken 65, Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles, Home style spicy chicken roast, butter chicken roast

ChickenDrumstickMAsala-3

4.8 from 6 reviews
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Chicken Drumstick Masala
Author: 
Recipe type: main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Chicken Drumsticks - 6
  • • Oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Cumin seeds/ Jeera – 1 tsp
  • • Coconut – 2 tbsp, grated or desiccated coconut
  • • Onions – 2, medium, sliced finely
  • • Tomatoes – 1, medium, chopped finely
  • • Green Chillies – 2, sliced
  • • Garlic – 5, chopped finely
  • • Ginger – 1 inch, chopped finely
  • • Turmeric powder – a pinch
  • • Pepper powder – 1 tsp
  • • Coriander powder – 1tbsp
  • • Fennel powder – 1 tsp ( I crushed some fennel seeds and added)
  • • Chilli powder – 1 tbsp
  • • Garam Masala Powder – 1 tsp
  • • Coriander leaves – 1 tbsp, chopped, for garnish
  • • Salt – as needed
Instructions
  1. Take a pan and oil in medium flame, cumin seeds and when their color changes, add cumin seed. When it turns brown, add onions, garlic, ginger, green chillies and curry leaves.
  2. After the onion is sautéed, add tomato, turmeric powder, keep stirring and make sure it sautéed well for a minute.
  3. Add the chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder and sauté well till it oozes out oil.
  4. Add the coconut and sauté well.
  5. Add the chicken and mix well.
  6. Close it with the lid , keep it in medium to low flame and add 2 tbsp of water. Let the chicken cook from the water that chicken oozes out.
  7. Once it is almost 90% done till the chicken is dry and roasted. Keep the vessel open and not close it with lid now.
  8. When it is perfectly roasted, garnish with chopped coriander leaves.
Notes
If you find the spice level to be high, reduce the chilli powder to half.
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Taste great with lamb biryani/ egg biryani, fish curry or simple rasam/sambar.

ChickenDrumstickMAsala-6

Sweet corn Bell pepper Pulav

by 4 Comments

CornCapsicumPulao-7Corn Capsicum pulao is a simple, elegant and flavorful one pot meal recipe. It is aromatic. You can use fresh sweet corn or frozen sweet corn for this. But I feel frozen corn is losing its flavor and taste over a period of time. It is a quick one pot meal and perfect to use any left over rice. For variation, I have added capsicum in this pulao. I made this last week for my friend’s birthday lunch. Any gravy recipe is fine to go with this. I made it with paneer Masala. It is great for kid’s lunch box. When you have some potluck get together or party, it is the best option to do this.

When I was in India, when we first got the electric cooker in Madurai, we started doing the pulao at home. Every Sunday my dad and mom used to prepare this pulao at home. They used to make it as vegetable pulao. I am just making it as sweet corn pulao. So Sunday and pulao makes me really nostalgic. I usually make peas pulao, sweet corn pulao, capsicum pulao, Channa pulao, spinach pulao, aloo pulao, gobi pulao. This time I made corn capsicum pulao.

Vegan note: replace ghee with oil.


CornCapsicumPulao-5

Other Rice/Biryani varieties : ghee rice, Peas Pulao, coconut rice, Restaurant style vegetable biryani, Ginger rice, Curd rice, Veg fried rice.

5.0 from 1 reviews
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Sweet corn Bell pepper Pulav
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
 
Ingredients
  • • Basmati rice – 1.5 cups
  • • Sweet corn - 1 cup, fresh or frozen
  • • Cardamom – 2
  • • Cloves – 2-3
  • • Bay leaf – 1
  • • Cumin seeds – 1 tsp
  • • Ginger garlic paste – 2 tsp
  • • Green chillies – 2 , slit
  • • Mint – 2 tbsp, chopped
  • • Coriander – 2 tbsp, chopped
  • • Pulao masala powder – 2tsp or (Chilli powder – 1 tsp, garam masala powder – ½ tsp and coriander powder – 1 tsp)
  • • Yogurt – 1 tbsp
  • • Capsicum – 1 , diced
  • • Onion – ½ cup, thinly sliced
  • • Salt – 1 tbsp
  • • Ghee/oil – 2-3 tbsp (preferably 2 tbsp ghee and 1 tbsp oil)
Instructions
  1. Wash the basmati rice and soak the rice for 30 minutes. Drain and keep aside.
  2. Heat oil or ghee or both mixed in a pot /pan and crackle the cumin first. Then add the whole spices ( bay leaf, cloves and cardamom).
  3. Fry till the spices release their aroma and then add the sliced onions and slit chillies. Stir and fry till the onions are golden or caramelized. Then Add the ginger garlic paste, mint and coriander leaves and fry for a minute.
  4. Add the capsicum, sauté for a minute and then add sweet corn, pulao powder or (chilli powder , garam masala powder and coriander powder )
  5. Mix and Saute for 2-3 minutes. Add the yogurt , mix well and switch off.
  6. Take an electric cooker, add the drained basmati rice, add the sauted capsicum corn masala , salt and add required amount of water. ( for 1.5 cups , I added 2.75 cups water)
  7. Check for salt at this time. It should be little salty.
  8. Close the electric cooker, switch on and it will switch off when it is done.
  9. If you are cooking in pan, just add the rice and water to the masala. Cover the pot tightly with a lid and cook the rice till all the water is absorbed. Cook in medium for 15 minutes and slow for 10 minutes. Switch off.
  10. Fluff the rice and serve with onion tomato raita or some paneer gravy.
Notes
1. Make sure to soak rice for atleast 30 minutes.
2. You can even add cashews to it.
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Taste great with chicken curry, paneer makhanwala, Malai methi paneer / aloo gobi masala/ Mushroom peas masala.

CornCapsicumPulao-4

Lamb Vindaloo

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Lambvindaloo-5A Classic Indian spicy thick curry made with lamb meat in vinegar and spices!

It tastes great with steamed rice. I heard this recipe as a Portuguese recipe and people started to change it and made it Indian. This gravy is colorful, flavorful and it’s perfect with ghee rice or roti. I always had this on my list to do for a long time. I have always seen “lamb/chicken vindaloo” in the Indian restaurants. So, it was pending for a long time. It is very famous here and I have seen my friends order this. So I wanted to post this recipe. The name looks complicated but super easy to prepare. Then prepared it, but took a long time to post it. I finally got some time to post this recipe. You can use the slow cooker for this recipe or use a pressure cooker or even cook in the pan for a long time. You can always cook this vindaloo recipe with chicken, prawn, potatoes or fish.

People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked. For every 500g of meat, a rough guide to cooking your lamb in an oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rarely is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat.

Other favorite Lamb recipes: Spicy Honey Garlic rack Of lamb, Lamb spinach curry/Saag gosht, Kadai Ghost/Lamb curry, Hyderabadi Lamb Biryani, Restaurant style lamb biryani, Lamb pepper curry roast, Mutton Sukka/goat curry, lamb shami kabab, mutton biryani

Lambvindaloo-7

4.3 from 3 reviews
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Lamb Vindaloo
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3 cups
 
Ingredients
  • Lamb – 500 gms, cut into small pieces
  • Dry red chillies – 10
  • Vinegar – 2 tbsp
  • Poppy seeds/khus khus – ½ tsp
  • Black peppercorns – 8
  • Cloves – 5
  • Turmeric powder – 1 tsp
  • Cardamom pods - 3
  • Green chillies -4
  • Cumin seeds - 1 tsp
  • Fennel seeds – 1 tsp
  • Ginger – ¼ inch
  • Garlic – 6
  • Cinnamon – 1 inch
  • Vegetable oil – 3.5 tbsp
  • Onions – 2 medium, finely sliced
  • Salt – to taste
  • Coriander leaves – to Garnish
  • Lemon lime – 1 tbsp juice
Instructions
  1. Soak red chillies, turmeric powder, black peppercorns, poppy seeds, cloves, green chillies, cardamom pods, cumin seeds, fennel seeds, ginger, garlic, cinnamon in vinegar and 2 tbsp of oil for 30 minutes.

  2. Blend these soaked spices with vinegar and oil also into a fine paste.
  3. Take your lamb pieces into a bowl and add required amount of salt. Apply the blended paste to the lamb pieces and marinate for at least 2 hours or overnight.

  4. I cooked the marinated lamb in a pressure cooker for 5 whistles but you can cook in a pan for 45 minutes or even slow cooker for 2-3 hours.
  5. Heat oil/ghee in a pressure cooker, add the onion slices, sauté them till golden brown in color. Add the marinated lamb in it. Sauté them for a minute. Then add 2.5 cups of water or add water till the lamb is almost covered. Let it go for 5 whistles. Switch off,wait for the pressure to release, open and mix well. If you find it the consistency to be watery, open it and cook for 5-7 minutes. I did open and boiled it for 5-7 minutes over medium heat.
  6. Garnish with coriander leaves and squeeze some lime on it.
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Perfect with ghee rice/ plain rice and Mumbai-style egg  bhurji.

Lambvindaloo-8

Maavadu / Vadu Mango Pickle – Mom’s Recipe

by 1 Comment

Maavudu-4South Indian famous Tiny, tender and pickled baby mangoes. Perfect with curd rice!

It is surely considered a favorite in Tamil households. Tender mango has vitaminsA,C and E. These are pickled whole with chillies and a spice, these baby mangoes remind the coming of summer in South India. It takes us to a next level. We get this in summer. My mom gets this in bulk during the start of summer so that we can enjoy the whole year. Almost every year she prepares it in summer as we won’t get these mangoes the rest of the year. This time, I was there when she made it and of course I took a note of how she made it and clicked my pictures. Everyone has their own way to prepare these but I personally love my mom’s recipe and sharing it with you here now. I took the pictures in 2 days after she made it. If you wait for 1 week, they will ooze out the lot of water 🙂 and the mangoes will shrink. She packed some for me and my sister. Sometimes love is just a small thing that you can’t see. My sister totally loves this maavudu with curd rice! It is a perfect combo 🙂 “Thayir sadham and maavudu” only the few will understand this classic combo :D. The first day when she soaked them with castor oil and salt 😉 itself , I started drooling! Few like them even with tomato rasam or sambar.

My mom likes to keep it with stalk as it can stay  for a year if its with stalk.

My other pickle recipes: Instant mango pickle, big mango pickle, Pavakkai thokku/pickle

Maavudu-6

5.0 from 1 reviews
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Maavadu / Vadu Mango Pickle - Mom’s Recipe
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 6-7 cups
 
Ingredients
  • Raw tender Mango/Maavadu – 8 cups
  • Castor oil – ½ tsp
  • Rock salt – 1 cup
  • Mustard seeds –1 tbsp
  • Red chilli – 15
  • Methi seeds-1 tsp
  • Turmeric whole (thin ones)-8 ( use 2 tbsp of turmeric powder if not)
  • Asafoetida – 1 tsp
Instructions
  1. Wash them thoroughly to get rid of dirt. I keep the stalk with it.
  2. Then dry them thoroughly my keeping it under the sun for few hours.Ensure no water , the else fungus will form.

  3. Put them in a clean dry bowl with rock salt and castor oil. Mix well and keep aside for a day or two. After two days it would have oozed out some water.
  4. Blend the red chilli, Methi seeds, mustard seeds, turmeric and add a little water to it and blend to a smooth paste. Important: Do not add any water, add just the oozed out water from the mango marination only.

  5. Add the blended paste to the tender mangoes. Keep this covered and put in a dry place fro a week. It will ooze out more pickled water in a week to 10 days’ time.
  6. Then store them in the refrigerator in a glass jar or ceramic jar! Enjoy for a year
  7. You can have them even a year in the refrigerator. If you keep them outside around 6 months if properly maintained.
Notes
1. Keeping it with stalk will help it last longer
2. Castor oil is to reduce heat caused by mangoes.
3. Every time use the dry spoon.
4. Take little amount of pickle in the small container for daily use so that the pickle will be good for a long time.
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Maavudu-2

Senai kizhangu/ Fennel Elephant yam/Suran dry roast

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kizhanguroast-3Marinated with Indian spices & Pan roasted to a golden color in south Indian style for a delightful side.

Elephant foot yam, the name looks different right?. It is called so because the larger tuber resembles an elephant foot. It is also called as suran and senai kizhangu in Hindi and Tamil. This vegetable is good for health as contains a large amount of carbs used for vital energy, lowers bad cholesterol, and lowers blood pressure. This is my mom’s recipe. My mom does this in a style by slice them finely, marinating with turmeric and sambar powder, and pan roast with oil. Sometimes she even slices them thinly, marinate, fry it deep. It is called Yam chips 😀  Obviously that takes a lot of oil ! I used to prepare them as elephant yam grill and make them with trevti dal, rasam and curd rice.

My other favorite dry side dishes: Carrot stir fry,Beans stir fry, baby potato stir fry, cauliflower stir fry, eggplant stir fry,Bitter gourd stir fry, okra/ladys finger stir fry, raw banana stir fry
kizhanguroast

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Senai kizhangu/ Fennel Elephant yam/Suran dry roast
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • • • • Elephant yam/ senaikizhangu – ½, peeled and sliced ~ 2 cups
  • • • • Oil - 2 tbsp
  • • • • Mustard seeds - ¾ tbsp
  • • • • Cumin seeds (Jeera) - 1 tsp
  • • • • Tamarind – 2 tsp ( 1 inch sized tamarind or pulp)
  • • • • Urad dal - 1 tbsp
  • • • • Curry leaves - 5
  • • • • Turmeric powder - 2 tsp
  • • • • Sambhar powder – 1 tbsp
  • • • • Chilli Powder – 1 tsp
  • • • • Sugar - 1 tsp
  • • • • Salt - to taste
Instructions
  1. • Wash Elephant yam and peel the outer layer totally. Slice them finely into small cubes.
  2. • Add turmeric powder, curry leaves, salt, sambar powder, chili powder, asafetida, tamarind and 1 tsp of oil. Marinate and keep aside for 10 mins.
  3. • Heat 1 tbsp of oil in a pan over medium heat, add mustard, after it crackles, add urad dal, and jeera.
  4. • Bring the heat to medium,now add the chopped raw elephant yam. Stir and sprinkle 1 tbsp of water, close the lid and cook for 5-7 minutes over medium heat.
  5. • Add 1 tsp of sugar and keep frying until the raw elephant yam gets roasted here and there in color. Change to low heat, it takes around 5-7 minutes. Switch off the flame.
Notes
1. Do not make the slice too thick then it won’t cook inside properly.
2. You can also deep fry them rather by doing them on the pan. But obviously, this is healthy.
3. Adding sugar makes retain the color and turns it crispy.
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Taste Great with Rice and Mor Buttermilk Rasam/ three lentil dal/ sambar/ curd rice

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