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Cauliflower Paav bhaji

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PavBhaji-4Spicy warm curry with mashed cauliflower and vegetables – popular Mumbai street food which I made it with cauliflower instead of potatoes – served with fresh butter paav or dinner bread rolls.

Everyone have their own way of doing pav bhaji and their own choice of vegetables. Origin pav bhaji has potato as base however I just made it with just cauliflower as base and it was amazing too. It has a origin as Mumbai. I have heard Mumbai street has the best pav bhaji, but for me my mom makes the best pav bhaji. She had it once somewhere in a restaurant from Chennai, and every time she made it, the taste got elevated. Now it is her special recipe she makes for everyone. I cant wait to have it back again from her hands.

Heard that when the mill workers preferred to have a cheap lunch during the lunch break, so a vendor or a chef I should say created this innovative dish. Then it went to restaurants and other cities. I should say this is my favorite Indian chaat recipe.

Serve it hot with bread or dinner rolls.

Other favorite Vegetarian curries: Kashmiri shaman kaliyah/paneer in spicy milk gravy, handi paneer dhaba style, Lentil malai kofta

PavBhaji-2

 

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Cauliflower Paav bhaji
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Oil – 2 tbsp
  • Hing (asafoetida) – ¼ tsp
  • Cumin seeds – 1 tsp
  • Cauliflower – 1, small ( 2 cups)
  • Capsicum – ½
  • Green peas – ½ cup
  • Onion – 2, medium
  • Tomato – 2, medium
  • Garlic ginger paste – 1 tbsp
  • Green chilli – 3 pieces
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Pav bhaji masala – 2 tbsp
  • Salt – 2 tsp or to taste
  • Coriander (cilantro) – ½ cup
Instructions
  1. Chop the vegetables like cabbage, peas and cauliflower. Boil for 15 minutes or pressure cooker the vegetables for 10 minutes with 3 cups of water until become mushy.
  2. Mash the vegetables using masher with the water.
  3. Now in a pan, heat oil, add cumin seeds, hing, ginger garlic paste, chopped onions and sauté for 1- 2 minutes.
  4. Add tomatoes with turmeric powder, chilli powder and let it ooze out some oil which will take 2- 3 minutes.
  5. Add mashed vegetables, required salt and readymade pav bhaji masala in the gravy.
  6. Combine well, cook the bhaji for atleast 10 – 15 minutes on low to medium flame.
  7. Add water in bhaji if required and cook for 5 more minutes.
  8. When the oil starts separating from top and pav bhaji is ready.
  9. Garnish with some butter on top, lemon wedge, chopped onion, chaat masala fried green chilli and fresh coriander leaves,
  10. Serve hot with some bread or paav.
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Spicy Kongunad kozhi kurma – Chicken curry

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ChickenKurmaParottaSouth Indian kurma is a flavourful and delicious curry with fresh ground masala. Taste great with street food style – Parotta.

Kongunad is a city comprising different parts of the states of modern Karnataka, and kerala. It was called kongudesam before and their cuisine is predominately south Indian which is very famous. So I wanted to make this recipe that I came to know.

This taste great with parotta or some kind of breads or naan or with plain rice. Whenever I say I made parotta and chicken kurma , I would see people drool 😀 I guess this combination is one of the classics. You can also use this chicken curry for street food style kothu parotta.

When I was making this recipe, the whole house smelled with flavors. I have heard stories about the method of making parotta in India. The road side parottas is the tastiest I have heard. The making of parotta is an art. The art of making the layers is fun to learn. I have made it couple of times and it is sure fun to make. It makes your stomach full as it is made with all purpose flour and oil.

You can have parotta with vegetable kurma too if you are a vegetarian. However if you eat meat, I am sure chicken curry like this is the best.

Other favorite chicken recipes: Madurai chicken curry/Kuzhambu, Chicken Biryani Homestyle, Madras chicken curry in 30 minutes.

ChickenKurmaParotta-2

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Spicy Kongunad kozhi kurma – Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • Chicken – 500 gms / ½ kg ( Get chicken with the bone)
  • Oil – 1 tbsp
  • Coconut – 2 tbsp
  • Red Onion/ Shallots – 12 shallots or 2 small sized onion,/ 1 cup (chopped)
  • Curry leaves – 1 sprig
  • Tomatoes – 2 small , finely chopped
  • Turmeric powder – 1 tsp
  • Red chilli powder – 1 tbsp
  • Coriander leaves – 1 tbsp, chopped finely
  • Salt – to taste

    To roast & grind:
  • Curry leaves - 6
  • Fennel seeds – 2 tbsp
  • Poppy seeds – 3 tsp
  • Ginger – 1 inch
  • Garlic – 3 pods
  • Cloves - 2
  • Cinnamon – 1 inch
  • Dried whole Red chilli - 3
  • Pepper balls – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Red onion - 1 small-medium sized , ¾ cup, chopped
  • Cumin seeds – 2 tsp
Instructions
  1. Roasting & Grinding:
  2. Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
  3. Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.]br]


    Gravy preparation
  4. Heat oil in a pan, add the shallots, curry leaves, bit of salt and sauté till transparent.
  5. Add in chopped tomatoes, turmeric and sauté till the tomatoes are nicely cooked.
  6. When the tomatoes are cooked, add in the ground masala paste with chicken pieces. Add salt as per taste.
  7. Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
  8. Pan: If you are cooking in pan, keep it in simmer on low flame for 35-45 minutes till its cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan.
  9. Open the cooker, mix well and add the chopped coriander leaves to garnish.
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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan

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StuffedBrinjal-3

Baby eggplants stuffed with peanuts and medley of spices and cooked till perfection. Vegan and gluten free!

Whenever I see baby eggplants in the store, I grab them. I love them as side rather than for curry like kuzhambu or sambar. I started to make this before few years when my friend said she tried it. I usually make the classic masala stuffed eggplant. I have already posted the recipe before. I wanted to try a different stuffing. Thought of making mint spices first, then went for a peanut coconut stuffing. It was really good. You should try it! 🙂

My mom has never made this, but my dad said my grandma used to make this often. I don’t make it often 😉 however when I make it I enjoy it as delicacy. I feel eggplant is a versatile vegetable and we could make a lot of dishes with it.

It taste great with dal fry, rasam or even with plan rice.

My favorite eggplant recipes: 30 minute spicy eggplant fry, Eggplant mozzarella baked pasta,Honey Garlic Eggplant, Masala stuffed eggplants,

StuffedBrinjal-5

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Peanuts Masala Stuffed Eggplant/ Bharwan Baigan
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 10 eggplants
 
Ingredients
  • • Baby eggplant – 10
  • • Peanut oil/ sesame oil – 2 tbsp
  • • Curry leaves – 1 spring
  • • Green Chilli - 2, slit
  • • Dry Red chilli – 2, broken
  • • Salt- for taste
  • • Turmeric powder – ½ tsp
  • • Dry mango powder – 1 tsp

    To Roast & Grind:
  • • Red chilli dry – 4
  • • Peanuts – 3 tbsp
  • • Coconut – 3 tbsp grated
  • • Channa dal - 1 tbsp
  • • Urad Dal – 2 tbsp
  • • Fennel seeds – 1 tsp
  • • Coriander seeds – 1 tbsp
  • • Fenugreek seeds – ½ tsp
  • • Jeera – 1 tbsp
  • • Pepper - 2 tsp
  • • Tamarind – pinch
  • • Garlic cloves – 3
Instructions
  1. Dry roast the ingredients under "to saute and grind" and grind to a smooth paste adding little water with turmeric powder, salt and dry mango powder. Mix well and Set aside.

  2. Wash and slit the eggplants on top of it without removing the stalk. Cut till almost the end to stuff keeping the stalk.

  3. Stuff the ground masala in the slit brinjal as much as possible.
  4. In a kadai, add little oil, add curry leaves, broken red chillies and slit chillies. Now place the stuffed brinjal. Keep the flame medium - low. Simmer the flame and cover the kadai. Add 2 tbsp of water for it to get cooked. Try to keep them intact.
  5. Sprinkle the left over ground masala if any is left over and a little bit of salt.

  6. Keep turning for each 5 minutes and when all sides are roasted, switch off. It usually takes 20 minutes.
  7. Garnish with coriander leaves.
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Easy egg pepper fry

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QuickPepperEggMasala-3

Roasted spicy masala marinated eggs!

I made this on a Sunday as a side dish recently. Whenever I usually make chicken biryani or lamb biryani, I also boil egg or make this pepper egg roast. I found that boiled egg is too simple. However I find egg pepper roast is complicated or time-consuming for most Sundays with my other list of dishes I do. I wanted to change it. So made this. It tasted great and perfect. This takes just 20 minutes to do after you boil the eggs.

 

🙁 After I took the pictures, it slipped from my table by mistake. 🙁 I had to do it again :(. But wanted to make it 🙂 it looked and tasted amazing I believed. So made it again. 😉

My other favorite egg recipes: Egg pepper roast,Quick and simple egg curry in 20 minutes

This dish taste great with simple lemon rasam, chicken biryani or sambar.

QuickPepperEggMasala

5.0 from 3 reviews
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Easy egg pepper fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Egg – 5
  • Curry Leaves – 1 Sprig
  • Coriander leaves – 2 tsp (chopped to garnish)

    To grind:
  • Fennel seeds/sombu – 1 tsp
  • Cumin seeds/Jeeragam – 1 tsp
  • Garlic – 3
  • Ginger – 1 inch
  • Onion – 5 shallots/ or equal quantity of red onion
  • Pepper balls/ milagu – 1 tbsp
  • Whole dry Red chilli – 1
  • Green chilli - 1
  • Coriander seeds – 1 tsp
  • Sugar – a pinch
  • Salt – ½ tsp
Instructions
  1. Boil the eggs. [I boil the egg in boiling water for 5 mins. Switch off and close it for 10 mins. Wash in cold water and remove the shell]. Set aside.
  2. Blend all the ingredients under “To grind” for the masala paste with 2-3 tablespoon of water. Blend to a smooth paste and Set aside.
  3. Heat oil in a pan and add in the curry leaves, blended masala paste and the salt.
  4. Let it get cooked in medium flame till the raw smell leaves for 2-3 mins.
  5. Cut the boiled eggs into two and add it to the medium heated masala pan. Keep the flame on low and slowly roast the masala eggs.
  6. Once in a while turn the eggs slowly. This is to make sure the eggs are roasted properly.
  7. When the masalas with the eggs are roasted brown, switch off. It would take 10 -13 minutes.
  8. Garnish with coriander leaves.
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Tindora/ Ivy Gourd/ Pavakkai Foxtail Millet rice

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KovakkaiRiceFlavorful millet rice dish made with ivy gourd & Indian freshly grounded spices masala.

You can replace millets with normal rice.

Replacing my white rice – Healthy weight loss goals 😀 :

I was looking for options to replace white rice as I consume white rice mostly. Tried brown rice first and I did not like it much. So tried quinoa and it was not bad. When I cook my rice, I add ½ cup of white rice and ½ cup of quinoa. That was good for sure. Heard that we cannot quinoa on daily basis L not again!!! So, got some millets like Foxtail millets(Thinai), Kodo Millet (varagu),Little Millet(Saamai), Barnyard Millet(Kuthiravali), and pearl millet(kambu). Heard millets are good replacement for rice.

Foxtail Millet (Thinai) is a vegan food and also gluten free cereal. Thinai is rich in proteins, low in fat and has good amount of fiber content, calcium and iron. I have used thinai for this recipe. You can use any millet I think.

It taste great with some onion raita/ garlic raita and with some papads.

My other favorite quick rice recipes: Ghee rice, coconut rice, ginger rice

My other favorite ivy gourd recipes: Spicy fennel Tindora/Ivy gourd stir fry

 

KovakkaiRice-2

 

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Tindora/ Ivy Gourd/ Pavakkai Foxtail Millet rice
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Foxtail Millet/ Thinai – 1 cup
  • Onion – ½ small ( sliced)
  • Jeera/ cumin seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Green chilli – 2 (sliced)
  • Hing/ Asafoetida – a pinch
  • Kovakai/Tindora/Ivy Gourd – 15 (Sliced again)
  • Turmeric – ¼ tsp
  • Salt – as per taste

    To roast and grind
  • Chana dal – 1tbsp
  • Urad dal – 1 tsp
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tsp
  • Fenugreek seeds – ¼ tsp
  • Fennel seeds/Sombu – 1 tsp
  • Dry red chilli – 3
  • Grated coconut – 2.5 tbsp
Instructions
  1. Cook the rice or millets in pan or cooker. I made in rice cooker with ½ tsp salt with 3 cups of water for 1 cup of millet rice.
  2. Roast the ingredients under “roast and grind” in medium flame for one minute till the dal turns golden brown.
  3. Now, heat a pan with oil, add the cumin seeds, and curry leaves. Add the onions and green chilli with a pinch of salt.
  4. Add the ivy gourd and saute for a further 1 minute. Now add turmeric, ½ tsp salt, ½ Cup of water and mix well. Turn the flame to low-medium and cook covered until the ivy gourd is half done.
  5. Once the ivy gourd is half cooked, add the ground masala powder and mix well. If needed, add little more water and mix well. The mixture will take another 2 minutes to cook.
  6. It would be thick , little watery with some oil oozed out. Turn the speed to medium to high heat if needed.
  7. Add the cooked millets/ rice to the ivy gourd masala or vice versa and mix nice. Mix slowly so that it wont break the millets/rice.
  8. Serve warm and enjoy with simple appalam/papads/raita or chips.
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Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts

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Masala Kadalai-4Perfect tea time snack! Peanuts coated in spicy marination with garlic and deep fried.

My dad used to buy me spicy peanuts from Indian snack stores like ananda bhavan, saravana bhavan or other snack shops when I was a kid. Actually not only when I was a kid, still when I go to India, he gets me this. He likes all kind of nuts like peanuts, cashews, pistachios. I don’t like them raw. I just have them because its healthy. 😉 However if you fry with some spices like this, I am always ready to finish it.

I went to visit my sister last month. I wanted to make some snacks and sweets to her before going. So, made some ribbon pakoda, coconut barfi and this. 🙂 I feel good when I make something special for someone I like 🙂

Evening when you need some tea or coffee, of course it would be great with some cookies, a slice of cake or some spicy snacks. This is perfect for that!

My other favourite snack recipes: Almond butter murukku, Spicy curry leaves seedai, Mushroom cutlet, Onion chilli bajji pakoda.

Some use red colouring. However, I find it not healthy. So, I did not use. You can use it if you want bright colours.

Masala Kadalai-2

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Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Peanuts – 3 cups ( Raw)
  • Rice Flour – 5 tbsp
  • Gram Flour – ¾ cup
  • Kashmiri red Chilli Powder – 1.5 tbspn (For spice and color)
  • Amchur/ Mango powder - 1 tsp
  • Baking Soda – ¾ tsp
  • Garlic (with skin) – 10 cloves
  • Fennel Seeds / Sombu – 1 tsp
  • Asafoetida / Hing – ½ tsp
  • Salt to taste
  • Oil to deep fry
Instructions
  1. Roast the peanuts in medium flame for 5 mins. If you are using roasted peanuts, you don't have to do this step.
  2. In a mixing bowl, add everything except peanuts. Mix well. Add the roasted peanuts and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding a tsp of hot oil to the mixture makes it crispy.
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Gobi Manchurian / Cauliflower Manchurian

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Gobi_Manchurian-3Spice battered cauliflower fried/baked and tossed in a spicy sweet sauce with bell pepper, garlic and ginger- a Classic and perfect Indo-Chinese dish.

 

Baked cauliflower recipe: https://www.relishthebite.com/spicy-baked-cauliflower-bites/


I have mentioned many times in my other post that paneer is one of my favourites. Even cauliflower and mushroom are my favourites. This time I am going to use it to prepare Indo-Chinese or Indian-Chinese cuisine. And it is “Cauliflower Manchurian” 🙂  .I always make Paneer Manchurian and baby corn Manchurian. But this time I wanted to make something different to accompany my veg fried rice. You can prepare any Manchurian gravy by replacing the cauliflower with tofu, paneer, baby corn,chicken or broccoli and so on. Dry Cauliflower Manchurian is served as a starter in many fine restaurants. Whenever I think of indo chinese food in my home, it is fried rice, noodles and Manchurian that hits the roof!baloon

 

You can even bake these cauliflower like the one I have baked – Spicy baked cauliflower.

 It is too tasty to have manchurian but easy to make mistakesconfused. These are few common ones:

  • When you add the corn flour paste, add it slowly as it easily tends to make lumps.
  •  If the batter coating is too thick, the Manchurian might become gloopy and too thick. It also gets soggy on cooling which we don’t want. Right?
  • Balance the soy sauce and salt. As most of the soy sauce has high sodium content, so when you also add salt and soy sauce together, it becomes salty! Yikess… You don’t want that as well. So, taste them as you add. That’s the best solution I would say.
  •  If you think the gravy is too thick for you, then thin it adding little water. Just little! Or else it may become very liquidy!
  •  If you think you need more gravy, add the corn flour paste and water proportionally to it.

I guess it’s enough of talks today ;), let’s go to the recipe. lookdown

Gobi_Manchurian-2

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Gobi Manchurian
Author: 
Recipe type: Main
Cuisine: Indo-Chinese
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For gravy:
  • Green Chilli – 1, finely chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 6, finely chopped
  • Red chilli –1, broken finely
  • capsicum/bell pepper - 1 cup, chopped as cubes
  • Spring onion/scallion whites – ½ cup, chopped
  • Soy sauce – 1 tbsp
  • Tomato sauce – 2 tbsp
  • White vinegar – 1 tsp
  • Black pepper – 1 tsp
  • Sugar – ½ tsp
  • Veg stock or Water – 1 ½ Cups
  • Salt – as required
  • Oil – for frying the paneer (about 6 tbsp of oil)
  • Scallion greens/ spring onions – for garnish

    For Cauliflower marinade:
  • Cauliflower florets – 250 gms
  • Corn flour – 2 tbsp
  • Chilli powder - 1 tsp
  • Pepper powder - 1 tsp
  • Ginger garlic paste – 1 tsp
  • Salt and pepper as required

    for the corn flour paste:
  • Corn flour – 2 tbsp
  • Water – ½ cup
Instructions
  1. Mix the corn flour mixture under “for the corn flour paste” and keep aside.
  2. Mix all the ingredients under “for cauliflower Marinade”. Mix it well so that the cauliflower is coated with the marinade.
  3. Now shallow fry the cauliflower cubes in hot oil. Drain and keep aside.
  4. Now take a pan, add the chilli flakes, chilli and scallion whites and stir fry the bell pepper on medium heat. Make sure they do not burn.
  5. Add the soy sauce and tomato sauce, veg stock or water. Stir and simmer. After a minute or so, add the corn flour paste and let the sauce thicken.
  6. When it thickens, add the fried paneer cubes, vinegar, sugar, pepper and salt. Simmer for a minute.
  7. Garnish with spring onion green.
Notes
1. If you want the Manchurian recipe dry, then do not add any water at any step.
2. When you add the cornflour paste, add it slowly as it easily tends to make lumps.
3. If you think the gravy is too thick for you, then thin it by adding little water. If you think you need more gravy, add the cornflour paste and water proportionally to it.
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Serve this Cauliflower  Manchurian hot with noodles or veg fried rice.

Gobi_Manchurian

Teriyaki Spicy Baked chicken

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Teriyaki_Chicken-2It’s loaded with garlic, sweet and heat that tastes a million times better than take-out. Spicy, crispy, sweet with ginger and garlic flavor. Truly finger licking chicken, and also one of those dishes that don’t require too much standing nor spending time in the kitchen. This method is similar to my Sweet and spicy Drumsticks.You can serve it with veg fried rice , vegetable noodles or even some plain rice or quinoa. This is an easy dish you must try in summer. It is one of easy appetizers/snacks that you can make without standing much on kitchen. And it is great for any get together, game night, parties and great to munch when your friends are there at home. Kids would love it and surely not only kids. I have few more Chinese Asian Inspired recipes that you can look on.

Other favorite Chicken recipes: Coconut Butter Chicken roast, Chicken Biryani, Sweet and spicy Chicken Drumsticks, Pepper chicken curry, chicken 65, Spicy chicken stir fry egg noodles.

Teriyaki_Chicken-4

5.0 from 1 reviews
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Honey Garlic Baked chicken
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Chicken – 1 pound
  • Vegetable oil – 2 tbsp
  • Salt- to taste
  • Ground black pepper – to taste

    Sauce:
  • Ginger – 2 inch, minced
  • Garlic – 5, minced
  • Honey – 2 tbsp
  • Apple cider vinegar – 1 tbsp
  • Soya sauce – 1 tbsp
  • Red pepper flakes – 1 tsp
  • Sriracha sauce – 1 tbsp[Garnish]:
  • Whole red chilli - 1,broken
  • Lime - 1, diced
  • Toasted sesame seeds – 1 tsp
  • Coriander/spring onions – chopped finely.
Instructions
  1. Preheat oven to 325degrees F. Lighly oil your baking dish.
  2. In a bowl, season chicken with salt and pepper. Stir in and mix well.
  3. Meanwhile, whisk together all ingredients under ”sauce” and set aside.
  4. Heat oil in the pan, add chicken and cook until golden brown, about 1-2 minutes each side roasted.
  5. Add chicken to prepared baking dish, top with sauce,diced lime and 1 broken red chilli. Place into oven and bake until the sauce has thickened, about 35 minutes, turning over every 15 minutes to evenly coat the chicken.
  6. Garnish coriander/spring onions.
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Teriyaki_Chicken

Kashmiri Chaman kaliya/ Paneer in spicy milk gravy

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ChamanQaliyaChaman Kaliya is a creamy cottage cheese curry flavoured with saffron and cardamom. It is cooked in milk and kashmiri spices gravy.

As I always say, Paneer is one of my favourite party recipes. If I wanted to do something fun for a lunch, I always include paneer to it. If its south Indian, it would be a Thali(big lunch plate) meal. Anything with paneer is a definite win. I have tried kashmiri saffron rice before so this time I wanted to try something different from kashmiri cuisine.

I made this with some peas pulao and it tasted perfect. I am sure it taste great with some Indian breads like roti, naan or paratha.

ChamanQaliya-2

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Vegan note: Replace paneer with tofu. Use coconut milk instead of milk.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

4.0 from 3 reviews
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste

    Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
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Madurai Chicken curry/kuzhambu

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Madurai ChickenCurryThis curry is high on flavor and prepared with freshly ground spices. Taste great with parotta or plain rice. This is a famous south Indian recipe. Madurai is a major city in Tamilnadu, India. I have to mention it is totally famous for chicken curry and spicy food.

I used to live in Madurai with my parents from 3rd grade to 6th grade. Nostalgic! Those were one of the happy days of my life. I had zero worries about anything. I guess the biggest worry I had for the week is that I should get my favorite sambar vadai from a restaurant that we used to go every Saturday.haha! My dad used to take us to the temple (famous meenakshi Amman temple) and then to restaurant every Saturday. I used to dream about what to eat when I go to restaurant 😀 when I was in temple most times rather than praying! I was a kid 😀 😉 blaming on my age 😀 hahhaa! It’s a beautiful city in Tamilnadu, everyone should visit it atleast once.

Madurai ChickenCurry-2

I made this chicken curry on a Sunday afternoon and my whole house smelled with flavors. You can use chicken with bone or boneless too. It’s always good when the meat dishes are spicy. You will start liking it that way if you start having it that way. However if you are making it for the first time, try to taste as you make to adjust to your spice level. I would say do not skip any ingredient in this, each of it gives unique taste to this. I usually don’t insist so because I usually advise to cook with whatever we have at our house. But pepper, cloves, cinnamon, fennel seeds and curry leaves are star ingredients in this. So, if you skip any one of it, it will make a great difference.

Taste great with just plain rice or Indian breads like paratha , parotta or roti.

5.0 from 5 reviews
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Madurai Chicken curry
Author: 
Recipe type: Main
Cuisine: Indian
 
Ingredients
  • • Chicken - 500gm
  • • Onion - 1 cup, 1 finely chopped
  • • Tomato - 1 cup, 1 finely chopped
  • • Ginger garlic paste – ½ tbsp
  • • Turmeric powder - 2 tsp
  • • Oil - 3 tbsp
  • • Salt - as needed
  • • Curry leaves – 10

    To Roast and grind:
  • • Pepper - 1 tsp
  • • Cinnamon – 1’’ stick
  • • Cloves – 3
  • • Fennel seeds – 2 tsp
  • • Coriander seeds – 2 tsp
  • • Dry red chillies - 6
  • • Cumin seeds – 2 tsp
  • • Raw rice – 1 tbsp
  • • Roasted gram dal/ pottukadalai – 1 tsp
  • • Coconut – 2 tsp
Instructions
  1. • Dry roast the ingredient under "to roast & grind" each one of it Grind them together and keep it aside.
  2. • In a pan, heat oil, add onion, curry leaves little salt and sauté till golden brown. And then add ginger garlic paste and sauté for a minute.
  3. • Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, and sauté well.
  4. • Now add chicken, blended spices and stir well till the chicken is well blended with the spices. Add salt as per your taste.
  5. • Don’t add water. Keep it in medium and close the lid. It will take around ten minutes for it to cook well. Don’t add more water, it may make it rubbery. Chicken will ooze some water already.
  6. • Open, taste and adjust salt and spice level. (Check spice level as you add it, your spice level may differ)
  7. • Keep it closed in medium - low heat for another 6-8 minutes.
  8. • Add chopped coriander leaves and switch it off.
Notes
1. This is a spicy curry. If you want it dry, leave it for another 5-10 minutes to make it a roast.
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 Madurai ChickenCurry-3

Parangikai paal Kootu/ Yellow Pumpkin milk based curry

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Paalkootu-3One of the authentic south Indian recipes made from pumpkin and milk. It has a mix of sweet and a spicy taste. It’s a great side to roti/Indian breads or some spicy curry (kuzhambu) and rice.

When I first thought of making this recipe, I was sure I want to have it with something spicy.  I was actually skeptical if I would like it, surprisingly I liked it a lot. So, I made this with some vatha kuzhambu. The combo was perfect. You should try this. It is surely one of the recipes from south India that people don’t do much these days.
Paalkootu

These recipes we should keep doing it just not because it is authentic but also healthy. Pumpkin is good for heart health, eye health and immunity. We think that these days we should have salads more and cut down rice. However I believe we should keep eating these healthy recipes and do more exercises. This will help you make your heart and body fit 🙂

Vegan note: You can use the coconut milk instead of milk.

Other favourite south Indian Recipes: Drumstick masala, Spinach garlic curry, Lemon tomato rasam

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Parangikai paal Kootu/ Yellow Pumpkin milk based curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Pumpkin /Parangikai – 450 gms, cubed
  • Milk – 1 cup
  • Rice flour – 2 tsp
  • Sugar – 1.5 tbsp
  • Salt – to taste

    Seasoning:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1 tsp
  • Urad dal – ½ tsp
  • Red chillies – 2
  • Curry leaves – a sprig
  • Asafoetida/ Hing – a pinch

    Grinding:
  • Coconut – 2 tbsp
  • Green chillies – 2
  • Cumin seeds – 1 tbsp
Instructions
  1. Blend the ingredients under grinding.
  2. Peel the skin, discard the seeds and chop pumpkin into small pieces.
  3. Boil ½ cup water and add the cubed pumpkin with some salt.
  4. Add the blended coconut paste, rice flour, salt to taste, sugar, milk and mix well. Let it boil in medium heat for 5 – 7 mins until the consistency becomes saucy. Switch off.
  5. Heat coconut oil in a small pan, add mustard seeds, when it splutters, add urad dal, red chillies, curry leaves and hing. When the dal turns golden brown, remove from heat, add the seasoning to the curry and mix well.
Notes
You can use coconut milk instead of milk if you want it to be vegan.
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 Paalkootu-2

FISH FRY KERALA STYLE / MEEN VARUTHADHU

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fishfry-3Crispy and spicy fish fry made with kerala style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

I would say do not overcrowd the pan when frying the fish. The rice flour coating gives that crispy texture and makes it stay crispy longer. You can adjust the spice level according to your taste. There are different ways of preparing a fish fry. You can do masala fish fry, Indian style pan fish fry and so on.

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani. If you are planning for a party complete Indian meal, there should be a fish fry. I would always suggest you to use freshly blended ginger garlic paste. Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

 fishfry

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FISH FRY KERALA STYLE / MEEN VARUTHADHU
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • • Seer / King Fish /Ney Meen or Any Firm Fish – 500gms
  • • Oil - 2 tbsp

    For Marination:
  • • Mint leaves - 1 tbsp, chopped finely
  • • Coriander powder - 1 tbsp
  • • Chilli powder - 1 tbsp
  • • Ginger garlic paste - 1 tbsp
  • • Coriander leaves - 1 tbsp, chopped finely
  • • Fennel seeds powder – 1 tsp
  • • Sugar – a pinch
  • • Curry leaves - 1 tbsp, chopped finely
  • • Turmeric powder - 2 tsp
  • • Lemon juice - ¼ cup
  • • Pepper powder - 2 tsp
  • • Salt- as needed
  • • Rice flour - 1½ tbsp
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • In a mixing bowl, add every ingredient under marination. Sprinkle little water to make it as a paste consistency.
  3. • Then add the fish to it and mix well. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.
  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
Notes
1. You can use coconut oil or normal oil.
2. You can serve this with lemon wedges and onions.
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