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Wednesday, August 29, 2012

Paneer Zucchini Curry

Cottage Cheese & Zucchini Curry

Ingredients: Quantity
Paneer cut into 1/2 inch cubes 200 gms
Zucchini cut into 1 inch cubes 3/4 cup
Onion Medium sized 2 nos
Tomato 2 nos
Ginger-Garlic paste 1 tbsp
Turmeric Powder 1 tsp
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Fennel Seed Powder 1/2 tsp
Cumin Powder 1/2 tsp
Cardamom Pods powdered 1/2 tsp
Dried Fenugreek Leaves Crushed 1 tsp
Dried Parsley Crushed (Optional) 1 tsp
Salt To taste
Oil 3 tbsp
Pepper A Pinch
Chopped Coriander Leaves 1-2 tbsp to Garnish

1) Heat 2 tbsp oil in a pan and add Onions and ginger garlic paste and fry for 3-4 mins.
2) Add turmeric powder, cumin powder, chilli powder, coriander powder, fennel powder and stir for a min and then add the tomatoes, Zucchini, salt and add enough water and cover it with a lid and let it cook until the Zucchini is tender.
3) Meanwhile in a fry pan add 1 tbsp of oil and fry the paneer until golden brown.
4) Add the the paneer, dried fenugreek leaves, parsley and cardamom powder and let it cook for 3-4 mins and sprinkle some pepper and garnish it with chopped Coriander leaves. Serve it with rice or roti.

Note:If you are running out of time, just microwave the Zucchini in a micro proof dish adding a little water and salt for 3-4 mins and add to in step 2 and it saves half the cooking time. `

Sunday, August 26, 2012

Mutton Kuzhambu

Mutton Kuzhambu cooked in Southern Spices

The first non-vegetarian dish, which I learnt from Selvam. This is a improved version of Selvam's bachelor Kuzhambu.
Ingredients: Quantity
Mutton 750 gms
Shallots/Small Onion 250 gms
Garlic Crushed 8-10 nos
Ginger Crushed 1 inch piece
Garam masala powder 1 tsp
Turmeric Powder 1 tsp
Whole Garam Masala: To Pressure Cook
Cinnamon 1 stick
Green Cardamom 2 nos
Star anise 1 nos
Bay leaf 1 no
Cloves 3-4 nos
Masala Paste: To Grind
Dry Red Chilli 10 nos
Coriander Seeds 1 tbsp
Fennel Seeds 1/2 tbsp
Cumin Seeds 1 tsp
Poppy Seeds 1/2 tsp
Whole black PepperCorns 1 tbsp
Cinnamon 1 small stick
Green Cardamom 1 no
Cloves 2 nos
Star anise 1 no
Coconut Milk 1 Cup
Curry Leaves Few
Coriander Leaves Few chopped
Salt To Taste
Oil 3-4 tbsp

1) Wash and clean the mutton and marinate it with turmeric and salt. Cut the onions into half.
2) Heat 2 tbsp oil in a pressure cooker and add the whole garam masala and fry for few seconds and then add the onions, crushed ginger garlic and garam masala powder. Fry until the onions are caramelized and add the mutton to it. Mix well adding little salt and let it cook for 2-3 whistles, and allow it to rest until the pressure is released.
3) Soak Poppy seeds in a little warm water for 10 mins. Meanwhile dry roast all the ingredients for masala paste and grind them into a fine paste adding very little water.
4) Heat oil in a fry pan and add the curry leaves and the ground masala paste to it. Fry for one minute and then add the cooked mutton mixture into it. Fry until the raw smell of the masala is gone.
5) Add the coconut milk to it and let it boil for 5 mins. Garnish with chopped coriander and serve with steamed rice, pulao, roti, or idli/dosa.

Note:If you can't eat so much spicy food, then remove the whole garam masala items from the masala paste.

Saturday, August 25, 2012

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney

Ingredients: Quantity
Fresh grated coconut 1 cup
Toor Dal 2 tbsp
Urad Dal 1 tbsp + 1 tsp
Roasted Gram Dal 2 tbsp
Green Chilli 1 nos
Dry Red Chilli 3 nos
Mustard Seeds 1 1/2 tsp
Curry leaves 2 strands
Asafoetida 1/4 tsp
Cumin Seeds 1/4 tsp
Garlic 1 nos
Chopped Coriander leaves 1 tbsp
Tamarind paste 2 tsp
Salt To taste
Oil 1 tbsp + 1 tsp

1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.

Sunday, August 12, 2012

Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

Ingredients: Quantity
Brinjal(Thin and long) 500 gms
Medium sized Onion 2 nos
Tomato Peeled and crushed* 2 nos
Ginger-Garlic Paste 2 tbsp
Turmeric 1/2 tsp
Paprika/Kashmiri Red Chilli Powder 1 tsp
Coriander Powder 2 tsp
Garam Masala 1 tsp
Mustard Powder 1/4 tsp
Tomato Paste 2 tbsp
Brown Sugar 2 tsp
White Vinegar 1 tbsp
Salt To taste
Olive oil 3-4 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Coriander To Garnish

1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.

Vendaikai Fry

Spicy Okra(Vendaikai) Fry

Ingredients: Quantity
Okra/Vendaikai 500 gms
Yogurt 1/4 cup
Medium sized Onion 1 no
Ginger-Garlic Paste 1 tbsp
Medium sized Green Chilli 1 no
Turmeric 1/2 tsp
Red Chilli Powder 1 tsp
Coriander Powder 1 1/2 tsp
Garam Masala 1/2 tsp
Salt To taste
Oil 2-3 tbsp
Mustard 1 tsp
Urad Dal 1 tsp
Curry Leaves A Few
Coriander Leave To garnish

1) Take a microproof bowl and add the cut okra, yogurt, little salt and 1 tbsp oil. Microwave uncovered for 5 mins, stir it and microwave again for 5 minutes.
2) Heat oil in a pan and mustard, urad dal and curry leaves once they splutter add onion and saute for a min.
3) Add ginger garlic paste and green chilli saute for 2 to 3 mins.
4) Add the salt, turmeric, red chilli powder, coriander powder and garam masala powder and saute for few mins.
5) Add the okra and fry until it is crispy. Garnish with coriander and serve with rice and sambar/dal or Kulambu.

Friday, August 10, 2012

Cream of Chicken Soup

Creamy Chicken Soup cooked in microwave

Ingredients: Quantity
Chicken Stock* 2 Cups
Shredded Chicken pieces A few
Usalted Butter 2 tbsp
Plain Flour 2 tbsp
Milk 1 Cup
Pepper powder 1 tsp
Salt To Taste
Cream 3 tbsp

1) Microwave butter in a microproof dish for 30 seconds.
2) Add plain flour and microwave for 1 minute. Add milk and stir well and microwave for another 1 minute.
3) Add the chicken stock, shredded chicken, salt and 1/2 tsp pepper. Microwave covered for 4 mins and remove the cover and microwave for another 2 mins.
4) Pour in the cream and sprinkle the remaining pepper and Serve hot.

Note:* For a homemade chicken stock, microwave covered 250 gms chicken with bones, 7 cups water, whole garam masala and salt, for 15 mins.

Tuesday, August 07, 2012

Potato Fry

Spicy Potato fried in Indian Spices

Ingredients: Quantity
Medium sized Potato 5 nos
Ginger-Garlic paste* 1 tbsp
Mustard Seeds 1 tsp
Curry Leaves Few
Asafoetida A Pinch
Salt To taste
Oil 3-4 tbsp
Pepper powder 1 tsp
Spice Mix**:
Red Chilly Powder 1 tsp
Coriander Powder 1 1/2 tsp
Turmeric Powder 1/4 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/2 tsp
Curry Powder*** 1/2 tsp

1) Cook potato with skin in pressure cooker or in a saucepan filled with enough water and add salt to it. Once cooked remove the skin and cut the potatoes into cubes.
2) In a pan add oil and let it get hot and then add the mustard seeds and once it splutter add the Asafoetida and curry leaves.
3) Add the ginger garlic paste and fry for a min.
4) Add the spice mixture to the oil and fry for a few seconds, be careful not to burn the spice mix.
5) Add the potatoes and mix them without smashing them.
6) Let it fry for few mins and add the pepper powder and adjust salt as needed and fry for 2-3 more mins. A nice spicy potato fry is ready to be served with Roti, Rice and Lentils(Dal) or Korma.

* You can use ginger powder(1/2 tsp) and garlic powder(1/2 tsp) instead of the paste.
** Spice mix - adjust quantity according to your taste buds.
*** Curry powder can be replaced with Sambar powder or another 1/2 tsp Garam Masala.