Paneer Mattar Masala

Basically I am a non-vegetarian lover who loves to prepare and try new recipes with chicken and meat.But going for a vegetarian option I always prefer to make dishes using paneer.Paneer is readily available in all shops now.You can also prepare paneer at home by adding lime juice to the boiling milk,thereby curdling it and draining the excess water using a cloth.Paneer can be used to prepare evening snack,curry and also can also be added to noodles and varieties of rice.Paneer is the main curry in my home during the season of lent as we avoid non-veg for a time being.We usually prepare paneer Mattar masala for dinner which goes well with chappathi’s,roti’s,rice,etc.Here is a delicious recipe of paneer with mutter which was taught to me by my mom.The significance of this dish is that it has got a thick gravy,which is mouth watering.The smell of butter makes a temptation to finish off the plate within minutes.Being rich in protein, paneer is perfect for weight loss. It reduces your appetite, helps in burning your belly fat and changes the level of certain weight regulating hormones.

Paneer Mutter masala


  • Paneer – 200 gms
  • Fresh Mattar – 4 tbspn
  • Chopped Onions – 5 medium
  • Tomatoes – 2
  • Ginger garlic paste – 1 tspn
  • Fennel seeds – 1/2 tspn
  • Green chilli – 2
  • Dry red chilli – 2
  • Kashmiri chilli powder- 1 teaspoon
  • Coriander powder- 1/2 tspn
  • Garam Masala – 1/2 tspn
  • Turmeric powder – 1/2 tspn
  • Tomato sauce – 2 tspn
  • Cashew nuts- 2 tbspn
  • Grated coconut – 4 tbspn
  • Butter – 2 tspn
  • Oil – 4 tbspn
  • Coriander leaves- to garnish

Method of preparation:

  • Heat oil in a kadai and sputter fennel seeds
  • Grind onions to a paste and add it to the heated oil
  • Add salt,ginger garlic paste and dry red chillies
  • When onion becomes light brown in colour,add all the powders
  • Saute well and add oil if required
  • Once the raw smell goes completely,add tomatoes and cook well till oil floats
  • Add 1 cup hot water to it
  • Grind coconut and cashewnut by adding some water
  • Add this fine paste to the curry
  • Add green chillies, paneer cubes and mattar to it
  • Boil the curry for few minutes in low flame
  • Add tomato sauce and butter
  • Garnish the curry with coriander leaves.

PS :

  • Soak the cashewnuts in water for easy grinding
  • Cook in sufficient oil(I had used sunflower oil)for better taste

Mutton Vindaloo(Punjabi)

With plenty of fat,mutton has a more intense flavour which makes most of the people to consume this dish.The strong taste can be offset with herbs and spices.we are aware of how saturated fats in red meat impact on cholestrol and calories.But fat also carries much of the flavour of meat,so from a culinary standpoint,it is generally better to leave fat on.Bringing the meat to room temperature before cooking seems sensible for speeding up cooking.There are many variations in the Vindaloo recipes.Some recipes use potatoes and also the amount of spices may vary.Vindaloo is often served with chappathi’s,naan,roti’s,rice,etc.The only time which is consumed in this recipe is the meat cooking time.You can prepare this dish within 1 hour.Have a look at this recipe and do try at your home.

Mutton Vindaoo


  • Onion – 2
  • Green chillies – 2 slit
  • Tomatoes – 2
  • Coriander- 4 sprig
  • Kashmiri chilli powder- 1 tbspn
  • Coriander powder- 3/4 tbspn
  • Turmeric powder- 1/2

To grind :

  • Cumin seed – 1/2 tspn
  • Pepper – 1/2 tspn
  • Mustard – 1/2 tspn
  • Fenugreek seed – 1/4 tspn
  • Cardamom- 2
  • Cloves – 2
  • Cinnamon- 2″ piece
  • Shallots – 5
  • Garlic- 8 pods
  • Ginger – 2 1/2 ” piece

Method of preparation:

  1. Cut and wash the mutton pieces
  2. Heat oil and fry the onion and chillies to a light brown colour in a pressure cooker
  3. Grind the ingredients mentioned above and add it along with onion
  4. Add all the powders
  5. Add Tomatoes and required salt
  6. Stir continuously till the oil starts floating
  7. Fold in the meat and mix well
  8. Add sufficient boiling water and cook on medium heat
  9. Check whether the mutton is cooked properly and add the chopped coriander leaves.

PS : There should be 1.5 cups of gravy for this curry.

Guava Jelly

Here is the simplest recipe of a guava Jelly which you can easily prepare at your home.This Jelly will be loved by all the guava lovers.You can also have it with bread if needed.It can also be consumed directly.Jelly’s are made of nothing more than fruit and sugar, boiled in water. It is the pectin in fruit that is the magical setting,or gumming, agent-a hydrocolloid that causes the fruit syrup to set firm as it cools.We extract the chemical glue, pectin,from fruits by boiling them. Because there is just a small amount of pectin in most fruits,it needs to be concentrated,then coaxed into a gel.When boiled gently in water for a few minutes until soft,the fruit cells start to rupture and  much of the pectin escapes and dissolves into the water. Adding sugar with the fruit sweetens and thickens the mixture, drawing water away from the pectin molecules and forcing pectin strands to knit. Turning the heat up  causes the mixture to boil and froth vigorously. During this time the syrup thickens and pectin reforms into a gel-like configuration.

Guava Jelly


  • 1½ kg .ripe guavas – good variety with less seeds
  • 1/4 kg sugar
  • 2 lime’s juice

Method of preparation:

Cut the guavas into four pieces each. Put them in a clean degchi and pour enough water to cover the fruits. Cover and cook till tender. Strain the cooked fruits through a musline without crushing them. (to get the clear juice). Add sugar to the juice and boil till a syrup consistancy is formed. Add lime juice and cook again for 5 minutes. Store in bottles when it is still warm, but do not close them with the lids before it becomes quite cold.

Mutton Stew

Mutton stew is a coconut based Mutton recipe which is enjoyed in kerala along with the breakfast dishes like appam,idiyappam,puttu,bread,etc.In this recipe,mutton is cooked in pressure cooker separately.People in kerala prefer it during various occasions like christmas,easter,marriage ceremonies,etc.I am basically not a mutton lover,when it is prepared in other forms.But this stew recipe is very tasty where the mutton is completely immersed in aromatic coconut milk and spices.Adding cashewnuts makes it much more tastier.Try this recipe of mutton on your next upcoming occasion and do enjoy an amazing dish.


  • Chopped Mutton pieces – 1 kg
  • Onions – 4,chopped
  • Green chillies – 3
  • Potatoes – 1 medium,cut into cubes
  • Carrot- 2,cut into cubes
  • Ginger chopped- 1 inch
  • Garlic- 4 pods
  • Coconut milk thin – 1.5 cups
  • Coconut milk thick – 1.5 cups
  • Pepper powder- 1/2 tspn
  • Coriander leaves/curry leaves – 1 sprig
  • Salt – 1.5 tspn
  • Dalda – 2 tbspn
  • Cashewnuts – 6
  • Raisins- 8

Spices used :

  • Cardamom-5
  • Cinnamon- 2
  • Cloves -2
  • Pepper- 10 no’s

Method of preparation:

  • Pressure cook the mutton by adding salt and chopped ginger
  • Boil the carrot and potato separately and keep aside
  • Heat Dalda in a kadai and add the spices,cashewnuts and raisins,allow it to sputter
  • Add onions,green chilli and garlic
  • Saute well
  • Once the onion becomes translucent,add 1 tbspn of cornflour and mix well
  • Mix the cooked mutton,potato and carrots to it
  • Add the thin coconut milk
  • Check the salt and add it as per your taste
  • Once it is completely boiled,add the thick coconut milk
  • Add pepper powder and saute well(for spicy curry lovers only)
  • Garnish with curry leaves or coriander leaves
  • Our tasty mutton curry is ready to serve.

Fish Pie


  • Fish pieces(boiled with salt and bones removed)- 1/2 kg
  • Oil – 1.5 tbspn
  • Onion finely chopped- 1 large
  • Green chillies chopped- 2
  • Ginger- 1/2 inch,ground to paste
  • Potato-1,boiled and mashed
  • Tomato-1,finely sliced

For the sauce :

  • 2 eggs
  • Milk – 1/2 cup
  • Water – 3/4 cup
  • Butter- 50 gm
  • Flour – 2 tbspn
  • Pepper powder- 1/2 tspn
  • Salt – to taste

Method of preparation:

  • Heat the oil and fry onions,chillies to a light brown colour
  • Add ginger paste and stir for 2 minutes
  • Mix the fish,mashed potatoes and sufficient salt
  • Set aside

Sauce :

  • Melt the butter in a frying pan,sprinkle flour and stir gently
  • Pour the milk and water to it
  • Stir continuously to avoid the formation of lumps
  • Add the beaten egg yolks with a little water,salt and pepper powder to the sauce
  • Mix this sauce with the fish- potato mixture along with the tomatoes
  • Now beat the egg white stiffly and fold them lightly in the mixture
  • Turn it to a pie dish which has been oiled previously
  • Preheat the oven and bake for 25 to 30 minutes
  • Serve hot.

Scrambled Egg Curry

Egg curries are usually one of the most common breakfast curries in kerala.It goes well with Paalappam(Hoppers),Idiyappam(String hoppers),Chappathi,poori,etc.This curry is also known as Bachelor’s egg curry.In this recipe,eggs are not boiled and kept aside for cooking.Instead, eggs are directly scrambled into the boiling curry.So,it is a very less time consuming curry.Do try this easy tasty egg curry in your home and let me know your feedback.

Ingredients :

  • Eggs – 3
  • Chopped Onions – 4 no’s
  • Chopped Ginger-small piece
  • Chopped Garlic- 4 cloves
  • Green chilli – 2
  • Salt – 3/4 tspn
  • Turmeric powder- 1/4 tbspn
  • Coriander powder- 1 tbspn
  • Kashmiri chilli powder – 1/2 tbspn
  • Garam Masala – 1/2 tbspn
  • Cornflour – 1 tbspn
  • Coconut milk- 2 cups
  • Curry leaves – 1 sprig

Method of preparation :

  • Heat a kadai and add 2 tbspn of oil
  • Add onions,salt and saute well till translucent
  • Add green chillies,ginger and garlic
  • Add turmeric powder,coriander powder,chilli powder and garam masala in low flame
  • Saute till the raw smell goes completely
  • Add cornflour
  • Then add coconut milk to it
  • To the boiling curry,add the eggs directly one by one
  • When one side of the egg is boiled,slowly flip the eggs using a spoon
  • When the other side is also boiled,switch off the flame
  • Garnish the curry with curry leaves.
  • Serve hot with appam,chappathis etc.

Chicken Fingers

Chicken fingers are finger shaped chicken that are marinated,dipped in the bread crumbs and finally fried in oil.Boneless chicken pieces are used to prepare this recipe of chicken.After marinating,these are rolled into finger shapes.It can be used as an evening snack or as a starter.These are crispier as well as tastier.Kids at your home will definitely love it.Have a dip in tomato ketchup or mayonnaise and enjoy this rainy season with the delicious Crispy Chicken Fingers.


  • Boneless Chicken Strips- 500 g

1)For marination:

  • Curd – 2 tbspn
  • Chilli powder- 1 tbspn
  • Pepper powder- 1 tspn
  • Ginger garlic paste – 1 tspn
  • Salt – 1 tspn (add as per your taste)
  • Soya Sauce- 1 tspn
  • Tomato sauce-2 tbspn
  • Beaten egg – 1

2)For coating Chicken Fingers

  • Cornflour- 2 tbspn
  • All purpose flour – 3/4 cup
  • Bread slices – 6(ground to crumbs)
  • Oil – to fry

Method of preparation:

  • Wash and clean the boneless chicken pieces
  • Cut the chicken pieces into rectangular pieces
  • Take a bowl and add the chicken pieces
  • Marinate the chicken pieces using the ingredients mentioned under marination
  • Keep the bowl in refrigerator for half hour
  • Mix together all purpose flour and cornflour
  • After 1 hour,dip each chicken pieces in flour mixture
  • Then coat the chicken pieces with bread crumbs
  • Roll it into finger shapes
  • Take a kadai,heat oil and add the coated chicken strips
  • Fry till golden brown
  • Our easy crispy chicken fingers is ready
  • Serve hot with tomato ketchup or mayonnaise.

Crispy Ghee Roast Dosa and Coconut Chutney

Ghee roast is a South Indian tiffin made with dosa batter formed to a thin paper texture.One of the most important thing to be noted is that the tawa should be in medium flame.It the tawa is in high flame,we won’t be able to spread the batter.If in low flame,dosa will not become crispier.You should also use a seasoned tawa for the perfect crispy ghee roast dosa.Here is the recipe of crispy ghee roast and coconut chutney for all to have an amazing breakfast.

1)Preparation of Ghee Roast Dosa


  • Raw Rice – 3 cups
  • Boiled Rice – 2 cups
  • Urad dal – 1 cup
  • Salt – 1 tspn

Method of preparation:

  • Wash well the raw rice and urad dal
  • Soak them together in sufficient water for 4 to 5 hours
  • Grind raw rice and ural dal to a fine paste by adding some water
  • Transfer it to a large bowl
  • Then grind the boiled rice to a coarse paste and add it to the same bowl
  • Add salt
  • Mix everything together
  • Close the lid and allow the batter to ferment for 14-15 hrs or overnight
  • After fermentation,you can see small air pockets on the top of dosa batter
  • Heat a tawa to medium heat
  • Pour one ladle of batter in the centre and spread it in circular motion
  • Add ghee as per your taste
  • Flip the dosa,when one side becomes golden colour
  • Cook other side also,so it becomes crispy
  • Fold the dosa and have it with coconut chutney or sambar

2)Preparation of Coconut Chutney for Dosa


  • Grated coconut- 2 cups
  • Chana dal – 2 tbspn
  • Ginger – small piece
  • Shallots – 5
  • Green chilli- 2
  • Coriander leaves – 2 tbspn
  • Sugar – 1/2 tspn
  • Salt – as per your taste
  • Water –
  • Oil – 1 tbspn
  • Mustard seed – 1/2 tspn
  • Slit urad dal – 1/4 tspn
  • Dry red chilli – 3
  • Curry leaves – 1 sprig

Method of preparation:

  • Add coconut,Chana dal  ginger,shallots,green chillies,coriander leaves,sugar and salt to a blender
  • Add some water and grind them to a fine paste
  • Transfer it to a bowl
  • Take a kadai and add oil
  • Add mustard seeds,slit urad dal,dry red chillies and curry leaves
  • Season the coconut mix in the bowl with contents from the kadai
  • Tasty coconut chutney is ready to have with our ghee roast dosa