PANEER BUTTER MASALA

Ingredients:
Paneer - 200 gms
Onion - 1 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1/4 tsp
Oil - 1 tsp to saute onion
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Chili powder - 1/2 tsp or little more
Garam masala - 1/2 tsp
Kasoori methi (dried fenugreek leaves) - 1 tsp
Salt to taste
Cashews - 6 numbers
Butter - 1 tsp + 1 tbsp


Preparation:
Dice paneer into 1 inch cubes.


Heat oil in a pan and saute onion until raw smell goes


Cool and grind to a paste. If necessary add some water.


Grind tomato to a smooth paste. It can be blanched in hot water, removed skin and then pureed. Another variation: Add diced tomatoes after onion is cooked and when tomato too cooked, cool and make a paste together.


Make a paste of cashews.

Heat oil in a shallow pan and slightly roast paneer, until golden color on all sides.


Place a pan in medium flame and immediately add 1 tsp butter. Add ginger garlic paste and add onion paste and tomato puree.


Allow to cook for a few minutes until raw smell goes.


Now add all masalas and allow to cook for about 10 minutes. Close with lid and let it cook.


Now add cashew paste and leave to cook for another 10 minutes or until a nice flavor releases.


Finally add roasted paneer and butter. Serve hot with roti, naan or poori.

SPINACH SAMBHAR

Ingredients:

Spinach - 1 small or 1/2 big bundle
Yellow lentils or thuvaram paruppu - 1/4 cup
Ghee - 1 tbsp
Mustard seeds - 1 pinch
Fenugreek seeds - few
Cumin seeds - 1 pinch
Garlic - 1 tsp finely chopped
Small onion - 1 tbsp finely chopped
Tomato - 1 small
Turmeric powder - 1/2 tsp
Dry roasted coriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Asafetida powder - a little
Salt to taste
Coriander leaves to garnish

Preparation:

Cook lentils separately. Finely chop spinach and set aside. Heat ghee in a pan and splutter mustard seeds. Add fenugreek, garlic, cumin, onion and tomato one by one.


When tomato is mashed add spinach, lower flame and allow to cook by closing with a lid.


After cooked add lentils with necessary water and all the other ingredients. Set heat to high now.


Mix well, when it comes to boil lower heat to medium and allow to cook well. When done add coriander leaves and serve with rice, idly or dosa.
 

MUTTON THICK GRAVY

Ingredients:

Mutton - 1/2 kg
Ginger - 1 inch piece
Garlic - 4 cloves
Pepper corns - 1 tbsp
Red chili - 4 or more
Fennel seeds - 1 tbsp
Red Onion - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Salt to taste

Preparation:

Make a paste of ginger, garlic, pepper corns and red chili.


Heat oil in a pan and add fennel seeds.


When it turns golden add chopped onion with salt and saute in medium flame.


After it turns translucent add mutton and allow to cook for a few minutes. Then add the ground masala.


Add little water and allow to cook until the mutton pieces are soft and cooked.


Now add the dry masala powders and some salt to taste.


Mix well and allow to cook in medium low flame. mix once in a while. When gravy thickens serve hot with pulao, biryani, ghee rice or any rice variety with any gravy.

CHICKEN RED GRAVY

Ingredients:

Chicken - 200 grams
Red onion - 1
Ginger garlic paste - 1 tbsp
Big red capsicum - 1
Tomato - 1/2
Red chilly powder - 1  1/2 tsp
Coriander powder (dry roasted and powdered) - 1/2 tsp
Garam masala - 1/2 tsp
Gingelly oil - 2 tbsp

Preparation:

Clean and cut chicken into 1 1/2 inch pieces. Slice onion into 1 inch and capsicum into 1 1/2 inch slices. Dice tomato and grind into a fine paste with few capsicum slices.

Set flame to medium. Heat oil in a pan and saute ginger garlic paste.


Then add onion with a pinch of salt and saute till translucent.


Then add sliced capsicum and allow to cook for a few minutes.


Now add chicken, close with lid and allow to cook for 15 minutes.


When cooked add the tomato capsicum paste.


Add chilly powder, coriander powder, garam masala and salt to taste.


Allow to cook for a few minutes and then serve with chapathi, poori, dosa, idly, aappam or idiappam.

CHICK PEAS MUSHROOM GRAVY

Ingredients:

Chick peas/channa/white kondaikadalai - 1/2 cup

Mushrooms - 150 grams (about 2 cups after slicing)

Chopped onions - 1/2 cup

Chopped tomato - 1 cup

Ginger and garlic (paste or grated) - each 1 tbsp

Oil - 1 tbsp

Coriander powder (dry roasted and powdered) - 1 1/2 tsp

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1.2 tsp

Grated coconut - 1/2 cup

Salt to taste

Mint leaves to garnish

Preparation:

Soak chick peas for at least 5 hours (good to soak for 8 hours), cook in water and set aside. In a pan heat oil in medium flame and add ginger and garlic.

Add onion and saute well for a few minutes until it becomes translucent. Add little salt with onion so that onion become soft soon. Then add chopped tomatoes and mix well until water evaporates.

Now add mushroom.

Mix and close with lid and allow to cook well. When done add turmeric powder, coriander powder, red chili powder and salt. Mix well and add about 1/2 cup water. Allow to cook for a few minutes.

In the mean time grind coconut and garam masala powder to a smooth paste. Now add to the gravy and allow to boil for a few minutes.

When done garnish with mint leaves and serve hot with chapathi, idli, dosa, idiappam or aappam.

POTATO EGG MASALA

Required:

Oil - 1 tbsp

Fennel seeds - 1 tsp

Onion - 1 small

Potato - 2 medium

Tomato - 1 small

Hard boiled eggs - 2

Coriander powder (dry roasted and powdered) - 1 tsp

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Fennel powder - 1/4 tsp

Coconut milk - 1/4 cup

Coriander leaves to garnish

Preparation:

Heat oil in a pan in medium heat and add fennel seeds.

 

When it turns brown add onion and saute till translucent. Add little salt to speed up the process.

Now add diced potatoes and mix well.

After about 2 mins add tomatoes.

Saute for 2 mins. Add 1/2 cup water and wait till it boils. 

Now add all the spices and allow to cook and when done add coconut milk. 

After it comes to a boil, cut plus marks above and below sides of the eggs and drop into the gravy.

Garnish with coriander leaves and serve with chapathi, paratha or aappam. If serving with aappam add more coconut milk.

POTATO, CARROT, CAULIFLOWER KURMA

Required:
Potato-2
Carrot-1
Cauliflower-1 cup
Green chilly-4
Ghee-1 tbsp
Mustard seeds-2 pinches
Turmeric powder-1/4 tsp
Fennel- ½ tsp
Ginger garlic paste-1/4 tsp
Salt to taste

Preparation:
Cook chopped potato, carrot and cauliflower with green chilly. When cooked well add salt. In a pan heat ghee and splutter mustard seeds, add fennel and ginger-garlic paste. Pour cooked vegetables to this and add turmeric powder. Allow to cook for 5 minutes and serve with chapathi or poori.

PEPPER PEAS MASALA

Required:

Dry peas-2 cups
Tomato-2
Chilly powder-1/2 tsp
Pepper powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Onion-1
Salt to taste
Oil-2 tsp
Ginger garlic paste-1/4 tsp
Garam masala-1/6 tsp

Preparation:

Soak peas for 4 hours and pressure cook for 8 minutes after first whistle.


Heat oil in a pan and add ginger garlic paste,

Saute onion and then add tomato.


Add chilly powder, pepper powder, coriander powder, turmeric powder and garam masala. Add salt to taste. Add peas and add ½ cup water. Allow to cook for 10 minutes until gravy thickens. Serve with chapathi, poori, idiappam or parota.

MUTTON GRAVY

Required:
Mutton-1/2 kg
Small onion-1 cup
Tomato-2
Ginger garlic paste-1 tsp
Red chilly powder-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/3 tsp
Garam masala-1/3 tsp
Cinnamon-1 inch piece
Cloves-3
Fennel-1/2 tsp
Shajeera-1/2 tsp
Salt to taste
Oil-2 tsp

Preparation:
Heat oil in a pressure pan add cinnamon, cloves, fennel, shajeera and ginger garlic paste. Saute onion, after it becomes translucent add tomato. When it is half-cooked add mutton. Add salt, 3 cups water and pressure cook for 25 minutes. After pressure is released add chilly powder, coriander powder, turmeric powder and garam masala. When gravy becomes thick remove from flame and serve hot with dosa, idly, parota, chapathi, poori, bread toast, biryani, rice, idiappam, aappam etc.

EGG KURMA

Required:
Oinion-2 medium sized
Tomato-2
Egg (boiled)-3
Fennel powder-1 tsp
Garlic-4 cloves
Turmeric powder-1/4 tsp
Coriander powder-1 tbsp
Chilly powder-1/2 tsp
Coconut milk-3/4 cups
Oil-2 tsp

Preparation:
Heat oil in a pan splutter mustard seeds, add crushed garlic and add fennel powder. Saute chopped onion and then chopped tomato. Add chilly powder, coriander powder and turmeric powder. Add salt to taste. When cooked well add coconut milk. Remove from flame and add boiled egg. Cover the lid and keep for 5 minutes. Serve with dosa, idly, chapathi, idiappam or aappam.

SPROUTED GREEN PEAS MASALA

Required:
Dry peas-2 cups
Onion-1 medium sized
Tomato-2
Chilly powder-1 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/4 tsp
Shajeera-1/4 tsp
Cloves-2
Salt to taste

Preparation:
Soak dry peas for 4 hours. Drain water and keep aside overnight to sprout. Pressure cook sprouted peas for 7 minutes. Grind onion and tomato together. Heat oil in a pan. Add shajeera, fennel, cinnamon and clove. Saute ground onion-tomato paste until oil separates. Now add the cooked peas and all masala powders. Add salt to taste. Serve with chapathi, poori or dosa.

BUTTER ONION CHICKEN

Required:
Small onion-1 1/2 cups
Garlic-1 big clove
cinnamon-1 inch piece
Fennel-1 1/2 tsp
Ginger 1 inch piece
cloves-4
Mace 1/4 piece
Pepper corns-1/4 tsp
Butter- 2 tsp
Chicken-500 grams
Chilly powder-1/2 tsp
Coriander powder-3/4 tsp
Turmeric powder-1/4 tsp
Salt to taste

Preparation:
Grind onion, garlic, cinnamon, fennel, ginger, cloves, mace and pepper together to a coarse paste. Heat butter in a pan and saute the ground paste. Add chicken and mix well. After 1 minute sprinkle some water, chilly powder, coriander powder, turmeric powder and salt. Mix well and cover the pan. Cook till chicken becomes tender. Serve hot with idly, dosa, chapathi, poori, rice or bread toast.

CHANNA FRESH CORIANDER GRAVY

Required:
Channa or chick peas-2 cups
Tomato-2
Onion-1 big
Fresh coriander-2 tbsp
Chilly powder-3/4 tsp
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Garam masala-1/4 tsp
Oil-2 tsp
Cinnamon-1 small piece
Fennel-1/8 tsp
Cloves-2
Salt to taste

Preparation:
Soak channa for 4 hours. Pressure cook with half of the onion for 8 minutes. In a kadai heat oil and add fennel. cinnamon and clove. Add finely chopped remaining onion and saute for 1 minute. Now add finely chopped tomato and saute for 1 minute and add salt. Add cooked channa and add all the masala powders. Finally sprinkle finely chopped fresh coriander. Serve with chapathim poori and dosa.

PEAS GRAVY

Required:

Dry peas-1 cup

Onion-2

Chilly powder-1 tsp

Coriander powder- 3/4 tsp

Turmeric powder-1/4 tsp

Garam masala-1/4 tsp

Coconut scrapping-1/2 cup

Fennel-1/4 tsp

Cinnamon-1/4 inch piece

Oil-1 tsp

Preparation:

Soak dry peas for atleast 4 hours. Pressure cook peas with onion for 7 minutes. Grind coconut with chilly powder, coriander powder, turmeric powder and garam masala. Heat oil in a kadai and season with fennel and cinnamon. Pour the cooked peas and masala. Add salt to taste. Allow to cook for 5 minutes. Serve with idly, dosa, poori or chapathi.

POTATO SABJI

Required:
Potato-3 medium sized
Green chilly-3
Onion-2
Turmeric powder-1/4 tsp
Oil-1 tsp
Mustard seeds-1/8 tsp
Moong dal-1/4 tsp
Salt to taste


Preparation:
Dice potatoes, chop green chillies and chop onion. Cook them together with 3 1/2 cups of water in a pressure pan for 5 minutes after first whistle.


After pressure is released add turmeric powder and salt.


Mash them together. Cook for 2 minutes and season with mustard seeds, curry leaves and moong dal.


Serve with chapathi or poori.