Saturday, 22 August 2015

Paneer Bhurji


Ingredients :

Paneer  - 200gms
Onion  - 1 medium (finely chopped)
Tomato  -2 medium (chopped)
Green chilli  -2
Ginger garlic paste  _1tsp
Turmeric powder  - 1/4tsp
Red chilli powder  -1/4tsp
Cumin seeds  _1/2tsp
Oil or Butter  -2tsp

Procedure : 

1. Crumble the paneer and keep aside.
2. Heat oil or butter in a pan
3. Add cumin seeds first,after they get browned, add onions.when the onions become translucent add     ginger garlic paste and chopped green chillies
4. Then add tomatoes and cook till they become soft. you can add a pinch of salt,so that the tomatoes       get cooked faster.
5. Now add all the dry spice powders,turmeric,red chilli powder,garam masala powder.
6. Stir the spice powders
7. Then add the crumbled paneer and let it cook for 1 to 2 minutes.
8. Don't cook the paneer for a long time as they harden and loose their softness.
9. Lastly add chopped coriander leaves to paneer bhurji and mix.
10 Serve paneer bhurji with roti,chapati,pulka,or naan.

Paneer Masala Curry



paneer  -  200gms
onion  - 1 Large
capsicum  - 1
tomatoes  - 3
ginger garlic paste  1tsp
green chilli   -2
coriander powder  - 1tsp
caram seeds
red chilli powder 1/2 tspb
butter   - 2tsp
kasuri methi  - 1/2tsp
salt as required
few chopped coriander leaves

Finely chop the onions, green chilli, tomatoes and capsicum.add the chopped tomatoes in a blender      and make a smooth purée.
Chop the paneer in 1/2 inch cubes. melt butter on a skillet or tawa,add the caram seeds and fry them    for few seconds add the onions and sauté till translucent.
Add the ginger garlic paste,green chillies capsicum and sauté for about 3 minutes,then add the red  chilli powder,turmeric powder, coriander powder and garam masala.
Stir about a minute,then add the tomato purée and salt.
 stir well and saute till you see butter releasing from the sides and masala has thickened a bit.
This takes about 8 to 10 minutes on a low flame. if the tomato masala looks dry then add 2 or3 tsp  water and continue to saute.
Add the paneer cubes and stir well,so that the masala coats the paneer cubes evenly.
Cook the paneer for 1 to2 minutes, then add the crushed kasuri methi stir well and switch off the  flame.
Garnish with coriander leaves

Serve with chapati,pulka, naan or bread.

Tuesday, 28 July 2015

Curd Rasam Recipe / Buttermilk Rasam Recipe / Mor Rasam Recipe


Sour Curd - 1 cup
Water - 1/2 cup
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste

For Roasting & Grinding:
Coriander Seeds / Malli - 1 tblpsn
Toor Dal / Tuvaram Paruppu - 1 tblspn
Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp

For Tempering:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Dry Red Chilli - 1 broken into small pieces
Curry Leaves a spring


Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.

Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.

Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.

Add in the curd mix and bring it to boil.

Switch off the heat and serve.


Chicken-1 whole chicken cut into 4 pieces
Baking Powder-1 tsp
Vegetables for lining tray(carrots,potato,onion,cauliflower)

For Marination:

Curd-1 ½ cups
Chilli powder-2 tblpsn
Pepper-1 tsp
Cumin powder(jeeraka podi)-1 tsp
Garam masala powder-1 tsp
Coriander powder(malli podi)-1 tblspsn
Chat masala-2 tsp
Kasuri methi leaves-1 tblspn
Red food colouring-1 tsp
Ginger Garlic paste-1 tblspn
Salt to taste
Lemon juice to taste


Clean the chicken and make slashes so that the chicken cooks evenly.Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min.

In a Bowl add Curd and all the ingredients given for marination and mix well.Pour this over the chicken and let it marinate for 2-4 hours.

Preheat the oven to 200 degree for 10 min.Now take a Baking tray and line it with foil,Place all the chopped vegetables as a layer,this forms a kind of vegetable bed.

In a small bowl mix oil and lemon juice and keep this aside.This is the lemony base for the chicken.

Now place the marinated chicken in it and drizzle with a tsp of this in the center rack of the oven and cook for 20 min.Now turn the chicken and cook for a further 15 min.For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.

Now set the oven to broil and place the tray on the top rack,grill for 10 min,so that you will get the char marks.

Remove the chicken in a plate and pour all the pan juices along with the vegetables into a kadai and heat it with whatever spices you want..This makes a lovely gravy.

Serve the Tandoori chicken with mint chutney and cucumber raita.

Brinjal with Sesame Seeds Masala Recipe / Eggplant & Sesame Seeds Curry Recipe / Andhra Brinjal Curry


Brinjal / Eggplant - 1 big one
Salt to taste
Sugar / Jaggery - 1 tsp
Coriander Powder - 1 tblspn
Turmeric Powder / Manjal podi - 1 tsp
Cumin Powder / Jeera Podi - 1 tsp
Oil - 3 tblspn

For Roasting & Grinding:
Dry Red Chillies - 4
Sesame Seeds - 2 tblspn
Garlic - 1 fat clove


Take the roasting ingredients in a heavy bottom dry pan and roast till it is golden. Once it is toasted, take them in a blender and add some water to make it into a smooth paste.

Now Slice brinjal into long slices. 

Heat oil in a kadai. Add in brinjal slices and toss well in the oil. Now add in salt, sugar, and other spice powder and give a quick toss.

Cover the kadai with a lid and let it steam cook for 10 mins till the brinjal is done.

Add in the sesame masala now and some water. Mix well. Cook for 5 more mins.

Now add in tamarind pulp and mix well. Cook for 5 more mins till it is thick.

Aloo bhujiya.


2 Medium Sized Potatoes
200 gms Gram Flour 
Pinch of Asafetida 
¼ tsp Turmeric Powder 
1 tsp Garam Masala Powder
½ tsp Chaat Masala Powder
Salt to taste 
Oil for deep frying


Boil the potatoes. Peel the skin of potatoes and mash them without and lumps. Combine the Gram flour, mashed Potatoes, little Chaat masala powder, Garam masala powder, Turmeric powder, Salt and mix all ingredients. Add little Oil in wide bowl, mix well and add the water little by little and knead into soft sticky dough. Heat oil in a kadai. Take a small portion of dough and fill in the sev maker. Very carefully start squeezing in hot oil. Aloo sev gets cooked very fast, so deep fry on medium flame until the sev is light golden in color of all sides evenly. Transfer to the sev on the paper napkin. When cool down the sev completely, store in airtight container.

brown rice with green peas


  • 1 tbsp olive oil
  • 3/4 tsp fennel seeds (whole)
  • yellow onion (small, finely chopped)
  • 1 cup brown rice (instant)
  • 1 cup frozen peas (thawed)
  • 1/3 cup chopped cilantro fresh (roughly)
  • pepper
  • salt
  • DIRECTIONS:                                                          
    1. In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.