Onion Raitha

Ingredients

1 cup thick curd

1/4 cup whole milk

1 big Onion

1/2 tomato

1 green chilli

Pinch of salt

Pinch of sugar

1 tsp oil

Method

1. Fine chop onion,tomato and green chilli

2. In a pan heat oil and saute onion and tomato

3. In a bowl beat curd and add sauted onion and tomato. Add in chilli,salt and sugar

4.Finally add milk and give a nice mix.serve with biriyani.

pattani urulai varuval | potato peas fry

Ingredients

3 big potato or 10 baby potato
1 cup frozen peas
2 onions
2 tomatoes
2 tsp chilli powder(comb of chiili and corianderder)
1/2 tsp turmeric powder
salt to taste
2 tsp of oil
1/2 mustard seeds
1/2 tsp broken urad dal
spring of curry leaves

Method

1.Boil and peel the potatoes. Cut into medium sized cubes
2.In a wide kadai heat oil and add mustard and urad dal. Put curry leaves in. Add onions and tomato and saute well.
3.Throw boiled potatoes and frozen peas. Add turmeric,chilli powder and salt. Give a nice stir.
4.Cook in medium flame until potato get rosted well. It took me 1/2 hour to acheive this color and texture.

Kadai paneer

Kadai panner is basic recipe with few roasted spices and sauted onions and capasicum altogether coated with cottage cheese/panner. I wanted to try different so i choose to show variation in masala. Combination of sesame and dry coconut along with listed spices gives nice aroma. While i blend along with onions and tomato the masala turned "Yeah" :). I was so confident about the taste and i quickly packed rotis and kadai paneer for my husband. I waited for full day and while my hubby returned from office i asked how was kadai panner. He smiled and gave his feedback "It was good and there was a touch of chettinad style of masala". I never post the recipe which he gives negative feedback. This time it was "My kadai paneer passed" so im happily sharing my recipe with you all.  I was late in packing box so i could not able to take photograph with more quanity. Later after he went office i shot my kadai panner :(  Next time il shoot without hurry burry. Hope you all like it.  Here for you

Ingredients

1 cup paneer cubed(i used homemade)

1 onion roghly chopped

1 onion cubed

1 tomato

1/2 cubed capsicum

2 green chilli

2 Tsp ginger garlic paste

8 pepper corns

1/2 tsp coriander seeds

1/2 tsp jeera

1 tsp sesame seeds

1 Tbsp of dry coconut

1/2 tsp fennel seeds

2 cardamom

3 cloves

1/2 tsp red chilli powder

1 Tbsp butter

1 tsp oil

Method

1.Dry roast coriander seeds,jeera,fennel,pepper corns,cardamom,cloves and dry coconut until nice aroma comes. Let them cool.

2.In a pan heat oil and saute 1 tsp of giner garlic paste,1 roughly chopped onion and tomato. Let them cool.

3. In a mixer jar add the roasted masala and sauted onion and tomato. Blend well with required water.

4.In a pan add butter and 1 tsp of ginger garlic paste. saute until raw smell goes off.

5.Add cubed onion and capsicum. Saute until capsicum becomes crunchy. Add green chilli too.

6.Now add grounded masala and mix well. Add required water. Now add red chilli powder and salt. mix well and allow to cook for 3-4 mins.

7.Finally add cubed paneer and mix gently. It should be thick and coated well with panner. Once done switch off the flame and serve hot with roti or paratha.

Checkout my Homemade paneer

coconut curry leaves chutney

Ingredients

1/2 cup Coconut grated
A spring of curry leaves
2 tbsp roasted channa dhal
1 green chilli
1 garlic pod
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp urad dal
curry leaves
pinch of hing
oil for seasoning

Method

1.In a mixer jar add coconut,curry leaves, roased channa dal,green chilli and garlic. Grind smooth paste with required water.
2. Heat oil in kadai put some mustard,urad dal,jeera,hing and curry leaves. Transfer tadka to grounded chutney. Serve with idly or dosa.

paneer mirch masala

Ingredients                                                                                                       

15 cubes of paneer/cottage cheese(i used homemade paneer)
2 green chilli which are not so hot(i took one of jalapeno long variety)
1 big onion roughly chopped
1 big tomato chopped
1 Tsp Ginger julienne
1 Tsp Garlic finely chopped
1 Tsp Jeera/cumin seeds
1/2 Tsp Garam masala
1/2 Tsp Turmeric powder
1/2 Tsp kashmiri chili powder
1/4 Tsp cumin powder
1/4 Tsp Coriander powder
1/4 Tsp pepper powder
1 Tsp kasuri methi
1/4 Cup Fresh cream/heavy cream
1/2 cup milk
1/4 cup water
2 Tsp oil
Sugar 1/2 Tsp
Salt for taste

Method

1.Heat 1 tsp of oil in a wide wok/kadai. Add chopped garlic,onions and tomato. Saute well until onion becomes translucent.Switch off the flame and allow it to cool completely. Then blend finely in a mixer jar.
2.Cut the chilli to three equal halves. De-seed them and keep aside.Cube the paneer and allow it to soak in warm water.
3.In the same kadai heat 1 tsp of oil and add jeera and ginger followed by cut green chilli.Saute well for 2 mins.Then add grounded masala and cook for 2-3 mins.
3.Now lets add all the powder one bye one. Garam masala,turmeric powder,chilli powder,coriander powder,cumin powder and pepper. Give a nice stir. This stage add required salt.
4.Add fresh cream,milk and required water. Stir gently and allow it to cook for another 5 mins.
5.Add soaked paneer and finally add kasuri methi and 1/2 tsp of sugar. Let it sit for another 3-4 mins and switch off the flame. Garnish with coriander leaves and serve with roti

Notes

1.Sugar is optional.
2.My chilli was so hot I de-seeded them.
3.You can also use bajji chilli or any varieties as you wish. I have tried few variety chill all were tasting same and yummy.

Onion chutney v3

Another verion of my onion chutney. We can show variations by changing and adding additional ingredinets. This onion chutney is similar to hotel style red chutney. Add carrots is additional touch for taste and color.Hope you all like it

Ingredients                                                                                                             

1 Big onion chopped
1 Big tomato chopped
1 Tsp Urad dal
1 Tsp channa dal
1/2 carrot diced
Small tamarind
3 Red chilli
2 Tbsp coconut
1 Tsp oil + 1 Tbsp for serving
Salt for taste

Method

1.Heat 1 Tsp of oil and add urad dal,channa dal,red chilli,onion and tomato. Saute well until onion becomes translucent.
2.Add diced carrot and coconut. Saute well for 2-3 mins. Switch off the flame.
3.Allow it to cool and transfer to mixer jar. Add small piece of tamarind and salt. Blend finely.
4. Add a Tbsp of oil on top of chutney and serve with hot idly or dosa. hmmmm yummy yummy tasty tasty chutney.

Dal makhani | Dhabba style

Not that much interested in trying dal makhani previously. But now i learnt some dabba style dal makhani. Vinoth my husband become fan of my dal makhani. Even my little one loves enjoying it. Very easy and healthy recipe. Must add grains at least once in a week. Hope you like it,

                                                     Recipe source: You tube + self 

Ingredients

Whole urad dal/black gram-  1 cup
Rajma- 1/2 cup (optional) I haven't used
Onion- 1
Tomato - 1
Ginger small piece
Garlic- 5 pods
Turmeric powder- 1/4 tsp
Red chilli powder -1 tsp
Garam masala -1/2 tsp
Coriander powder a pinch
Jeera powder  a pinch
Heavy cream- 1/4 cup
Oil- 2 tsp
Butter- 1 tbsp
Jeera -1 tsp
Kasuri methi few
Coriander leaves few
Salt

Method

1.Soak the lentils overnight or min 6 hours.
2. Pressure the soaked lentils for 2- 3 whistles.
3.chop the ginger and garlic roughly. Chop onions and tomatoes.
4. In a pan heat oil and butter. Add jeera and chopped garlic ginger following. Saute well
5.Now add chopped onion and tomato. Saute well until tomato becomes smushy.
6. Add turmeric powder,red chilli powder,salt,garam masala,coriander powder and jeera powder. Give a nice stir.
7. Add cooked dal and required water(approx 1 cup). Smash the dal lightly.Allow it to Cook for 10 min in medium flame.
8. Sprinkle some kasuri methi if you have. Stir it.
9. Finally add heavy cream and mix it. Let it sit on stove for 2 mins. Save some cream for garnishing.
10. Switch off the flame and add some fresh coriander leaves.
Serve hot with roti or jeera rice as you wish. Heavenly food. Don't forget to add some cream on top before you serve.

Here is the dabba style dining of dal makhani

I served with jeera rice,cabbage stuffed paratha and lauki raita 

Bottle gourd raitha | lauki raitha | Suraikai pachadi

I'm a big fan of this lauki|bottlegourd raitha. Every thursday i make this raitha as a side dish of any parantha. This raitha is very different and taste too yummy.

Recipe source: Pinky (My friend)

Ingredients

1 medium Bottle gourd
1 Cup curd
1/4 cup whole milk
1/2 Tsp Mustard seeds
1/2 Tsp cumin seeds
Pinch of turmeric powder
1/4 Tsp of kashmiri chilli powder
1/4 Tsp of roasted jeera powder
1 Tsp Oil
1/2 Tsp sugar
Salt

Method

1.Peel the skin and grate the bottle gourd
2.In a kadai heat oil and add mustard seeds and cumin seeds.
3.Add grated bottle gourd and stir fry. Add turmeric,chilli powder and salt. Saute well until it gets cooked. Do not add any water.
4.Before switching off the flame add roasted jeera powder. Mix well and saute for 1 min. Switch off the flame. Allow it to cool.
5.Beat the curd by adding required salt. Add the cooked bottle gourd,milk and little sugar. Add pinch of roasted jeera powder and mix well. Refrigerate and use while serving. Enjoy with parathas or biriyani

Notes

Do not add any water while mixing curd. Adding whole milk will taste raitha too good.
I used pasteurized milk so added directly. If u used homogenized milk boil and make it cook then add it to raitha. 

Peanut chutney v1 | Verkadalai chutney

Ingredients

Peanuts           1/2 cup
Green chilli     2
Tamarind         small ball
Garlic              2 pods
Oil                   1 Tsp
Mustard seeds  1/4 tsp
Salt                  For taste
Curry leaves     few

Hint Procedure

Roast peanut-fine powder-green chilli-tamarind water-1 garlic-season with oil,mustard seeds and dinched garlic

Detailed Procedure

1.Roast the peanut and grind into fine powder in a mixer.
2.Extract tamarind water by adding 2 Tbsp of water
2.Add green chilli,1 garlic pod and tamarind water along with salt to the same mixer.
4.Grind into fine paste all together.Add additional water as needed.
5.In a pan heat oil and add mustard seeds,curry leaves and one dinched garlic pod. Transfer to the chutney boil and serve with dosa or Idly.

Spicy Mutta thokku | egg curry

Ingredients

Onion                        3
Tomato                      3
Chilli powder            1 Tbsp
Turmeric powder      1/2 Tsp
Oil                             2Tbsp
Boiled eggs               3
Pepper powder          1 Tsp
Coriader powder        1/2 Tsp
Coriander leaves        few
Curry leaves               few
Mustard seeds            1/2 Tsp
Salt to taste

Hint procedure

Chop the veggies-Boil the eggs-Pan-oil-mustard seeds-onion-tomato-saute-chilli powder-turmeric-slt-coriander powder-curry leaves-cook well unril oil oozes out-pepper powder-boiled eggs-corainder leaves

Detailed procedure

1.Chop the onions and tomato finely. Boil the eggs.
2.In the pan heat oil and add mustard seeds. Add onion,curry leaves and tomatoes. Saute well.
3.Now add turmeric powder,chilli powder and coriander powder along with salt. stir well and cook in slow flame until oil oozes out.
4.Add the pepper powder and mix well. Add the sliced boiled egg and coat them nicely.
5.Add coriander leaves and serve with rice.

                       

Ridgegourd skin thogayal | Peerkangai thol thogayal

Best out of waste, We all throw the skin of ridge gourd and use only inner part for making kootu or sabzi. Why not make use of skin too? Here is the delicious healthy recipe made out of  outer skin of ridge gourd. Try it ! :)

Ingredients

Ridge gourd skin     -   from 1
Coconut                   -   1/2 cup
Whole urad dal        -   1 Tbsp
Green chilli              -   1
Red chilli                 -    2 or 3
Mint leaves              -    handful
Tamarind                  -    small piece
salt
Oil                            -  Tsp

Hint Procedure

Peel the skin of ridgegourd-pan-oil-urad dal-red chilli-peeled skin-coconut-tamarind-green chilli-salt-grind

Method

1.Wash and Peel the ridge gourd skin. Make use of inside part for subzi/kootu anything as you wish.

2.Heat the oil and add urad dal. Fry until its golden brown.

3.Add red chilli followed by.

4.Add the ridge gourd skin and saute well.

5.Add the coconut cubes and tamarind. saute well

6. Add the washed mint leaves followed by adding salt.

7.Finally add the green chilli and allow it to cook for few seconds. Transfer to a jar and grind to a fine paste or coarse grind as you wish.

Ready ! serve with hot steamed rice/idly/dosa/roti .

Coconut garlic chutney|With red chilli

Ingredients

Coconut	½  cup cubed
Red chilli	2
Garlic	2 pods
Roasted dal|Udatha kadalai	2 Tsp
salt
Water	As required

Tempering

Oil	1 Tsp
Mustard seedes	½ Tsp
Urad dal	½ Tsp
Curry leaves	Few
Asafoetida	Pinch

Method

1.In a mixer grinder add all the ingredients mentioned above in first table and make a fine grind with required water

3.In a kadai heat 1 Tsp of oil and temper all the ingredients mentioned above in temper table.

Green chutney(Hotel style)

This was lying in my draft was long days. Since busy wit my kid i have no time time to post any recipes. This fata-fat chutney i saw somewhere in book and thought of doing for one saturday morning.In our family we makes ven pongal on every saturday to do pooja for lord venkatesh. In chennai there is a well famous hotel named "WELCOME" and  famous for its "WELCOME SAMBHAR". We go and buy sambhar alone and enjoy with pongal. Try this hotel style chutney and enjoy with your family. 

Ingredients

Coconut	½ cup
Coriander leaves	½ bunch
Green chilli	2 medium
Tamaind	Small piece
salt

Tempering

Oil	1 Tsp
Mustard seedes	½ Tsp
Urad dal	½ Tsp
Curry leaves	Few
Asafoetida	Pinch

Method

1.Wash the chop the coriander leaves

2.Dice the coconut into cubes or grate.In a mixer grinder add all the ingredients mentioned above in first table and make a fine grind with required water

 

3.In a kadai heat 1 Tsp of oil and temper all the ingredients mentioned above in temper table.

4.Add the tempering into the chutney and check for salt. Serve with Idly dosa and even goes well with pongal :)

Notes

1.It should me little bit watery. Adjust water level.

Onion Chutney v2

This chutney is my mother in law style of making. She use the secret ingredient like "garlic"which makes the chutney taste different. Quantity matter here to make this chutney perfect. We all love this chutney. Here comes onion chutney v2. Upgraded versions are coming soon.

Ingredients

Onion	1
Tomato	¼
Garlic	1 Pod
Mustard seeds	½ Tsp
Urad Dal	½ Tsp
Red chilli	2
Coconut	Few small cubes(10)
Tamarind	Small piece
Oil	1 Tbsp
Salt

For tempering

Oil	1 Tsp
Mustard seeds	½ Tsp
Urad dal	½ Tsp
Curry leaves	few
Asafoetida	pinch

Method

1.Chop the onions and tomato. In a pan heat oil and add mustard seeds, urad dal. Then add red chilli,onions,tomato and garlic.Saute well until onion changes its color.

 

2.Switch off the flame and let it to cool. Add coconut flakes and tamarind. Grind into smooth paste by adding required water.

3.Temper the chutney with the above mentioned ingredients under temper table.

Add salt and serve with idly/dosa even pongal. We had with soft spongy idly.

Notes

1.You can skip tamarind if you are adding tomato. But here i have added both.

2.Instead of adding water while grinding add coconut water if you have handy. It tasted too good.

3.Watch the tomato size i have mentioned. Do not omit garlic. Enjoy

Punjabi aloo dum(Restaurant style)

Ingredients

Baby potatoes	15 no
Onion	1 big
Thick Curd	¾ cup
Ginger garlic paste	1 Tsp
Turmeric powder	½ Tsp
Kashmiri chilli powder	1 Tsp
Asafoetida	Pinch
Oil	2 Tbsp
Butter	1 Tbsp
Bay leaf	2
Sugar	1 Tsp
Fresh cream(optional)	2 Tsp
Coriander leaves	few
Kasuri methi	1 Tbsp

For Grinding

Coriander seeds	2 Tsp
Jeera/Cumin seeds	½ Tsp
Cardamom	1 pod
Cinnamon stick	Small piece
Cloves	4

Method

1.Wash and boil the potatoes for 15 min by covering the lid. Add little bit of salt.

2.In a bottomed pan heat oil and add boiled potatoes. Roast until it turns golden color. Shift to kitchen towels.

 

3.Grind all the ingredients listed above

4.In the pan pan melt the butter and add bay leaves.

5.Add chopped onions and ginger garlic paste.Saute till raw smell goes off.

 

6.Add chilli powder,grounded masala,turmeric powder,asafoetida,roasted baby potato and salt.Mix well and saute well.
 

7.Add the thick curd and little required water. Add sugar and allow it to cook for 5-8 mins.
 

8.Add crushed kasuri methi. Check for salt.

Switch off the flame and garnish with coriander seeds and few teaspoon of fresh cream.Enjoy with hot paratha or naan. We enjoyed with garlic naan.

Note

1.Make sure curd is not sour.
2.Sugar and cream is optional.