Kadai Paneer

Kadai Paneer

Kadai paneer is an excellent side dish for butter naan, garlic naan, lachcha parathas, chapatis and special rices. Paneer is one of my favourite dish and I love preparing and trying out different recipes with it. Bored of having rice on a daily basis, I planned to have chapati last night. But was confused about the best combination vegetarian curry to make along with chapatis. That is when the paneer came to my mind and I ordered a paneer packet from my nearby store.

So, today I will be sharing the recipe of kadai paneer. Kadai paneer is very easy to prepare. We are preparing the ground masala powder by dry roasting coriander seeds, dry red chilli and other ingredients. Dry roasting is the process of heating all the mentioned ingredients in a kadai without using oil. Once the ingredients are roasted, they are then kept for cooling. Once cooled, we can blend them using a blender.

We need to saute the onion, tomatoes snd cashewnuts in oil. They are then blended in mixer to form a fine puree. This puree forms the base of our kadai paneer. They are added to the fried onion and capsicum along with ground masala powder. Cook the curry for 5 to 6 minutes and after sometime the colour of curry changes.

Paneer is basically Indian cottage cheese. In this recipe, paneer is cooked with bell peppers along with freshly prepared spicy ground masala. Kadai paneer can be found in almost all the menu cards of Indian restaurants. It is better to soak the store bought paneer in warm water for 20 minutes before the cooking.

Adding fresh cream and kasuri methi to this curry provides an additional flavour, which makes us to clean up the plate within minutes. Honestly saying, it is one of the best paneer recipe which you can easily try at your home.

Kadai Paneer

Ingredients :

1. To prepare ground masala powder

  • Whole coriander seeds – 3 tsp
  • Fennel seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Cloves – 2
  • Cardamom – 2
  • Black pepper – 1 tsp
  • Kashmiri chilli – 3

2. To prepare gravy for Kadai paneer

  • Oil – 2 tablespoon
  • Butter – 1 tablespoon
  • Chopped onions – 2 + 1
  • Chopped tomatoes – 2
  • Ginger garlic paste – 1 tsp
  • Cashewnut – 10
  • Paneer – 200 g
  • Capsicum, chopped in cubes – 1
  • Turmeric powder – 1/2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Fresh cream – 3 tbsp
  • Coriander leaves, chopped – 1 tsp
  • Green chilli – 1
  • Kasuri methi – 1 tsp
  • Sugar – 1/2 tsp
  • Salt – to taste

Method of preparation :

  • Heat a pan or kadai and dry roast all the ingredients mentioned under (1) for 2 to 3 minutes in low flame
  • Transfer the dry roasted ingredients to a bowl and allow it to cool
  • Now heat oil in the same kadai and add 2 chopped onions
  • Saute for 3 minutes and then add ginger garlic paste to it
  • Now add chopped tomatoes and salt and cook till the tomatoes becomes soft
  • Add cashewnuts and saute everything well
  • Switch off the flame
  • Blend the dry roasted ingredients to fine powder and keep it aside
  • Blend the onion tomato mix, such that it forms a puree
  • Heat butter in a kadai and add green chilli and kasuri methi
  • Add onion and capsicum and saute for 2 minutes
  • Then add turmeric powder and kashmiri chilli powder
  • Add tomato- onion puree and mix well
  • Now add the prepared ground masala powder and sufficient salt
  • Cook for 5 minutes till the oil gets released from all sides
  • Add 1/4 cup of water as per your required consistency
  • Add paneer cubes followed by fresh cream and sugar
  • Cover and cook for 5 more minutes
  • Mix well and garnish the curry with coriander leaves
  • Serve hot with naan, parathas, chapatis, etc.

Long beans Stir Fry with coconut

Yard Long Beans Stir Fry
Long Beans or Cowpea Stir Fry with Coconut

Long beans Stir fry is an excellent vegetarian side dish for rice. Long beans is known in different names in different places. They are also called as yard long beans, achinga payar, karamani, etc. Stir fry of vegetables in coconut is called as ‘thoran’. We can prepare thoran using any vegetables.

The stir fry of vegetables with coconut does not require much oil and spices. They are less spicy and can be given to kids also. This curry is an unavoidable daily dish in the houses of Kerala. Hence they play a major role in the festive occasions like onam and vishu.

The yard long beans is a fast growing plant and you can plant the same in your vegetable garden also. They are so yum to eat before it becomes matured to be plucked off. We too have long beans plant in my mom’s vegetable garden in Kerala. So, we get organic long beans for preparing thoran for our lunch. It is better to grow our own vegetables right ?

It will be good to cook this vegetable as soon as you buy it from the store. Refrigerating this vegetable reduces the taste of this long beans. Whenever you get a bunch of yard long beans, make sure you cook it as early as possible. They are also used in Asian salads. Check the below recipe and have this stir fry with hot rice and buttermilk curry.

Ingredients :

  • Long beans cut into small pieces – 1.5 cups
  • Water – 1/4 cup

1.) For Grinding :

  • Grated coconut – 3/4 cup
  • Green chilli – 1
  • Shallots – 2
  • Garlic – 2 pods
  • Cumin seeds – 1/2 teaspoon
  • Turmeric powder – 1/4 teaspoon

2.) For Tempering :

  • Coconut oil – 2 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig
  • Dry red chilli – 1
  • Finely chopped onion – 2 tablespoon

Method of Preparation :

  • Heat oil in a kadai and add mustard seeds
  • When the mustard seeds splutter, add chopped onions
  • Then add dry red chilli and curry leaves
  • Crush together all the ingredients mentioned under Grinding
  • Add the crushed coconut mixture to the kadai and saute for 2 minutes till the raw smell goes off
  • Add finely chopped long beans and sufficient salt to it
  • Now add 1/4 cup of water and mix everything well
  • Cover and cook in medium flame for 5 to 6 minutes
  • When the water is evaporated, mix once again and cook the long beans in low flame for 5 more minutes
  • Once it becomes dry, stir well and switch off the flame
  • Our tasty long beans stir fry is ready to serve with steamed rice.

Cucumber Pachadi | Vellarikka Pachadi

Vellarikka Pachadi
Vellarikka pachadi

Pachadi is a simple and delicious Kerala style dish which is made using grated coconut, curd and mustard seeds. This is one of the main curry in Onam sadhya. Pachadi can be prepared with beetroot, mango,pineapple, etc. Here is the recipe of pachadi using cucumber which you can easily prepare under 30 minutes. This pachadi goes well with sambar rice as well as boiled rice.

The first step in preparation is to chop the cucumber to fine pieces. Then this cucumber pieces are boiled in water. Then ground coconut paste is added to it and boiled. After cooling, beaten curd is added and mixed well. Finally our pachadi is seasoned. This is where the real taste of pachadi comes out.

This sweet and sour curry is a very good accompaniment for rice. The speciality of this dish is that we need to add mustard seeds while grinding the coconut. You can also crush the mustard seeds separately and add into the curry.

While selecting cucumber, make sure that you use non bitter cucumber. I had chopped the cucumber into very fine pieces as my family members like that way of chopping. Inorder to save your time, you can grind the coconut when the cucumber pieces are boiled. This is a non spicy curry and the presence of yogurt can mellow down the heat. Checkout this yogurt based side dish and do let me know your valuable feedback.

Ingredients :

  • Cucumber chopped – 1 medium sized
  • Curd – 1/2 cup
  • Water – 1/4 cup
  • Salt – as required
  • Grated coconut – 1/4 cup
  • Cumin seeds – 1/4 teaspoon
  • Green chilli – 1
  • Mustard seeds – 1/2 teaspoon
  • Water – 3 tablespoon
  • Coconut oil – 1/2 tablespoon
  • Dry red chillies – 2
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 sprig

Method of preparation :

  • Add the chopped cucumber pieces to a pan with 1/4 cup of water and cook for 6 minutes in low to medium flame by closing the lid
  • Stir the cucumber at intervals and make sure the water gets evaporated and the cucumber is cooked well
  • Grind the ingredients mentioned under ‘ For grinding ‘ to a fine paste
  • Add this ground coconut paste to the cooked cucumber, add required salt and mix well
  • Cook the coconut mixture with the cucumber for 2 to 3 minutes in low flame
  • Switch off the flame, put down the pan and allow the mixture to cool
  • Once the cucumber and coconut mix cools down, add 1/2 cup of beated curd to it
  • Heat 1/2 tablespoon coconut oil in a tadka pan
  • Add mustard seeds, followed by dry red chillies and curry leaves
  • Fry them for a few seconds, make sure that it doesn’t burn
  • Add this tempering to the prepared pachadi kept aside
  • Mix well and serve with hot rice.

Pumpkin pachadi

Pumpkin pachadi

Pumpkin is incredibly a healthy vegetable which is rich in vitamins, minerals and anti-oxidants. Since the calorie content in this vegetable is too low, it can be used as a weight loss supporting vegetable. Pumpkin promotes skin and heart health.

Pumpkin flesh and seeds consists of powerful nutrients which helps in reducing the risk of high blood pressure, elevated cholesterol, type 2 diabetes, cancer, and benign prostatic hyperplasia(BPH). Pumpkin is a good source of vitamin C. Vitamin C supports immune defenses and is a powerful antioxidant

There are lots of recipes using pumpkin. pumpkin halwa, pumpkin erissery, pumpkin chutney, pumpkin pachadi, etc. As onam is approaching, I would like to share the recipe of pachadi using pumpkin which plays a major role in traditional Kerala sadhya. Pumpkin pachadi is simple yet delicious recipe which can be prepared easily under 30 minutes.

Here the pumpkins are boiled first and then mixed with coconut paste and curd. Finally it is tempered with hot oil and mustard seeds, which provides additional flavour to our pachadi. Pachadis are a great accompaniment to hot boiled rice.

Ingredients :

  • Pumpkin, cut into small cubes – 250 g
  • Green chilli – 3
  • Chopped onion – 1
  • Water – 1 cup
  • Salt – to taste
  • Grated coconut – 1 cup
  • Cumin seeds – 1/4 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Shallots – 3
  • Mustard seeds – 1/4 teaspoon
  • Curd – 1 cup
  • Sugar – 1 teaspoon

For seasoning :

  • Coconut oil – 2 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Shallots, finely chopped – 3
  • Curry leaves – 1 sprig
  • Dry red chillies – 4

Method of preparation :

  • Take a pan and add pumpkin pieces, green chilli, chopped onion, salt and water
  • Cover with a lid and cook the pumpkin for 8 to 10 minutes in medium flame
  • Mash the cooked pumpkin with a spoon
  • Grind grated coconut, cumin seeds, turmeric powder and shallots to a fine paste by adding some water to it
  • Add the coconut paste to the mashed pumpkin and allow it to boil
  • Crush 1/4 teaspoon mustard seeds and add to the curry
  • When the curry gets boiled completely, switch off the flame and allow it to cool
  • Then add curd, followed by sugar and mix well the pachadi
  • Heat a pan or tadka and add 2 tablespoon of coconut oil
  • Add mustard seeds to the oil
  • When mustard seeds starts to splutter, add shallots, dry red chillies and curry leaves
  • Pour this over the mathanga pachadi
  • Tasty mathanga pachadi is ready to be served with hot rice.

Passion fruit chutney

Passion Fruit Chutney
Passion fruit chutney

This beautifully flavoured chutney of passion fruit is an exceptional accompaniment to savoury dishes. It is a quick and easy recipe of chutney which goes well with hot rice for lunch. It goes excellent with boiled tapiocas as well.

Passion fruit is a very common backyard fruit, which is found in kerala as creepers. Luckily, my house has also got this amazing fruit. Passion fruit chutney is not a very common dish. Most of us prefer juice and ice creams using passion fruit. But this chutney is very tasty as well as nutritious. This chutney has both sweet and sour taste.

It is the season of passion fruit and we are busy preparing passion fruit squashes and jams. Passion fruit reduces the sugar levels in blood. Actually, passion fruit tastes tangy. Checkout this homely recipe of chutney using passion fruit and make your diet a healthy one.

Ingredients :

  • Grated coconut – Half cup
  • Pulp of 1 passion fruit
  • Dry red chilli – 1
  • Green chillies – 2
  • Curry leaves – 1 small sprig
  • Ginger – 1/2 ” piece
  • Shallots – 5
  • Sugar – 1/4 teaspoon
  • Salt – as required

Method of preparation :

  • Take all the ingredients mentioned above in a plate
  • Add all the ingredients to a blender
  • Blend it to smooth mixture
  • Passion fruit chutney is ready to serve
  • You can serve it with rice, boiled tapiocas, etc.

Soya chunks manchurian

Soya Chunks Manchurian
Soya chunks manchurian

This is a simple recipe of Soya chunks, which can be used as a starter or snack. It also goes well with chappathi’s, special rices, etc. Here the soya chunks, which are also known as meal makers are first marinated and then fried. This fried soya chunks are mixed along with a prepared sauce.

This is a dry version of the meal maker recipe. These soya chunks will be crispier and chewy. The addition of sauce provides a flavour to the soya chunks thus making every chinese food lovers to finish off the plate soon.

Before cooking, you have to soak the soya chunks in hot water or you will have to boil the soya chunks in water. Then remove the water by squeezing it. Now you can take this soya chunks for cooking. Have a look at this simple, yet delicious recipe which you all can easily prepare at your home.

Ingredients:

1.) Marinating soya chunks :

  • Soya chunks – 250 g
  • Water             – 3 cups
  • Rice flour      – 2 tablespoon
  • Cornflour      – 2 tablespoon
  • All purpose flour – 1 tablespoon
  • Ginger garlic paste- 1 tablespoon
  • Chilli powder – 1 teaspoon
  • Salt                 – as needed

2.) Preparation of manchurian :

  • Onion, chopped – 1
  • Chopped ginger – 1 tablespoon
  • Chopped garlic  – 1 tablespoon
  • Green chillies     – 2
  • Capsicum, cut into pieces – 1/2
  • Chilli sauce         – 1 tablespoon
  • Soya sauce          – 1 tablespoon
  • Tomato sauce     – 3 tablespoon

Method of preparation :

  • Soak 1 cup of soya chunks in 3 cups of hot water for 20 minutes
  • After 20 minutes,squeeze the water from the soya chunks and transfer it to a bowl
  • Now add rice flour,cornflour,all purpose flour,ginger garlic paste,chilli powder and salt to taste
  • Mix everything properly and keep aside
  • Fry these soya chunks in hot oil till it becomes crisp
  • Heat 3 tablespoon oil in a kadai and add chopped ginger and garlic
  • Then add onion and green chillies to it
  • Further add chilli sauce,soya sauce and tomato sauce and stir it occasionally
  • Add the fried soya chunks and capsicum to the prepared sauce and mix well all the ingredients
  • Garnish the soya chunks manchurian with spring onion, coriander leaves, etc.