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Wednesday, January 30, 2013

Matar Paneer/ Mutter Paneer/ Paneer Peas Masala

The weather is too cold here and I went into a kind of hibernation in the blogging front. Not much posts or blog hops. So to get inspirations for the next post, I asked for suggestions in my FB page, ideas started pouring in. Since two of our friends suggested paneer dish, I decided to prepare paneer dish. I have already posted Palak paneer, so today am posting Matar Panner. It is a rich gravy made with green peas(matar) and Cottage cheese (Paneer). I make this often at home and everyone love it. There are different versions of this gravy in the net. This is my version of matar paneer without cream or cashews. 

What are the ingredients needed?

Paneer, 1/2 lb
Green peas, 1 cup
Oil, for shallow frying paneer
Milk, 1/2 cup 
Kasoori methi, 1 tablespoon 
Salt, to taste
Cilantro, to garnish

To fry and make paste
Oil, 2 teaspoon
Fennel seeds, 1/2 teaspoon
Cloves, 3-4 nos.
Cinnamon stick, small piece
Cardamom, 3-4 nos.
Onion, 2 nos
Green chillies, 2 nos.
Tomatoes, 3 nos
Ginger garlic paste, 2 teaspoons
Turmeric powder, 1/2 teaspoon
Chilli powder, 1 teaspoon
Coriander powder, 2 teaspoons
Cumin powder, 1/2 teaspoon

How it is made?
  1. Cut the paneer into cubes and shallow fry them till they are slightly browned. Drain them in paper towel and keep them aside.
  2. In a pan, heat oil, add fennel seeds, cloves, cinnamon stick, cardamom and fry for a minute or two. Then add onions and green chillies and saute till onions are translucent.
  3. Then add the ginger garlic paste and all the powders (turmeric, coriander, chilli and cumin powders) and mix well. Finally add the tomatoes and cook till the tomatoes are cooked and turn mushy. Let it cool and puree them in a blender into a smooth paste.
  4. Then return the puree into the pan and dilute it with water as per the required consistency and let it simmer. 
  5. Now add green peas and required salt and cook for 3-4 minutes and when the peas are cooked, add paneer and cook for another 2-3 minutes and then add kasoori methi and milk, mix well and cook for another 2-3 minutes. 
  6. Add chopped cilantro and turn off the heat.
Serve with roti or rice of your choice.
It serves 3- 4 persons.

  • The gravy thickens with time. So adjust the consistency before serving. 

Friday, January 25, 2013

Mutton Kuzhambu - South Indian style Mutton gravy

Mutton Kuzhambu , Mutton Kulambu

easy mutton kuzhambu recipe, mutton kulambu, south indian style lamb gravy

Today's recipe is Mutton Kuzhambu. I made this kuzhambu on Wednesday, clicked the pictures, edited it and even, put an announcement in my FB page but it has taken me 2 days just to sit and finish the post. This time I was not busy with anything, just the laziness that sets in because of the cold weather. We are all non- veg lovers at home, especially my daughter loves mutton. But I make it once in 2 weeks only, that is 2 times a month- it will be mutton Biryani, or mutton fry or this mutton kulambu. Only now it strikes, I haven't tried anything new with mutton. May be will try, test and then post. For now, enjoy this delicious kuzhambu.

Mutton gravy recipe, lamb gravy

Mutton Kuzhambu Recipe

This is a easy to make, South Indian style mutton gravy made using coconut milk. This can be served with idly, dosa for breakfast or pulao for lunch or for roti / chappathi / parotta for dinner.

Recipe Developed, Cooked and Clicked by :
Published :
Prep time :   Cook time :  
Total time :
Yield : 4 servings

Ingredients :

To marinate :
  • Mutton / Baby goat / Lamb : 1 lb
  • Ginger Garlic Paste : 1 Teaspoon
  • Turmeric Powder : 1/2 Teaspoon
  • Garam Masala Powder : 1 Teaspoon.
  • Salt : As needed
Other ingredients :
  • Onion : 1 - 2 nos. (depending on the size)
  • Tomatoes : 2 - 3 nos. (depending on the size)
  • Curry Leaves : 1 Sprig
  • Oil : 2 - 3 Teaspoon
  • Fennel Seeds, 1/2 Teaspoon
  • Whole Peppercorns : 1/2 Teaspoon(optional)
  • Cloves : 3 - 4 nos.
  • Cinnamon Stick : Small piece
  • Bay Leaf : 1 no.
  • Ginger Garlic Paste : 1 Teaspoon
  • Coriander Powder : 1 Tablespoon
  • Chilli Powder : 1 Teaspoon
  • Salt : As needed
  • Coconut milk : 1/2 Cup
  • Cilantro : To garnish

Instructions :

  1. Marinate mutton with the listed ingredients for at least an hour.
  2. Heat oil in a pressure cooker, add the fennel seeds, cloves, cinnamon and bay leaf and fry for a minute or two, then add the sliced onions, curry leaves and saute till the onions turn translucent.
  3. Add the chopped tomatoes, ginger garlic paste and cook till tomatoes turn mushy.
  4. Then add coriander powder, chilli powder and cook for 2-3 minutes.
  5. Now add mutton, mix well,if needed add water, close the lid of the cooker and pressure cook till mutton is done.
  6. Once the pressure is released, open the pressure cooker, add the coconut milk, check the consistency, adjust the salt and let it simmer in low flame for about 5-6 minutes.
  7. Turn off the heat, garnish with chopped cilantro and serve it warm.

Notes :

  1. Adding peppercorns are optional, instead you can add pepper powder.
  2. Adjust the spice level according to your taste.
  3. Depending on the meat time taken in pressure cooker varies. If it is mutton it takes about 3-4 whistles while baby goat gets cooked faster. Also the type of pressure cooker too varies. So cook accordingly.
  4. Also take care not to over cook the meat. If over cooked, meat becomes tough.
Mutton kulambu, Mutton Kuzhambu,

Monday, January 21, 2013

Potato Peas Pulao Recipe

Today's recipe is Potato peas Pulao. A simple one pot meal that can be easily prepared and  yet delicious. It is perfect for packing lunch too.Potato and peas make yummy combination which hardly anyone will say no to. This recipe is for the final day of the blogging marathon. 

What are the ingredients needed?

Basmati Rice, 2 cups
Potato, 2 nos. (peeled and cubed)
Peas, 1 cup
Oil, 2-3 teaspoon
Fennel seeds, 1/2 teaspoon
Cinnamon, a small stick (about 2" long)
Cloves, 3-4 nos.
Star Anise, 1 no.
Bay leaf, 1 no.
Red onions, 1 no. (finely sliced)
Green chillies- 3 nos.
Ginger garlic paste, 2 teaspoon.
Turmeric Powder, 1/4 teaspoon
Mint leaves, a handful
Cilantro- (a handful)
Salt, to taste

How it is made?
  1. Soak Basmati for 15 - 20 minutes.
  2. In a pressure cooker, heat oil, add fennel seeds, cloves, cinnamon, star anise, bay leaf and fry for a minute or two, then add the sliced onions, green chillies and fry till the onions turn translucent.
  3. Then add ginger garlic paste, turmeric powder, mint leaves and cilantro and saute for a minute.
  4. Then add potatoes, peas,  and cook for 2-3 minutes. 
  5. Now add the soaked basmati rice, add water and close the lid and pressure cook, till it is done. 
  6. Once pressure is released, open the lid, gently fluff the rice.
  7. Serve with any spicy side dish or you can even serve it with raitha. 

  • For cooking the rice, I added 3 3/4 cup of rice. But you can go ahead with your ratio which works best for your basmati rice.
  • Pressure cooking time varies with each cooker. In my cooker, I cooked in medium high heat for one whistle and then lowered the heat and cooked for 5 minutes before I turned off the heat.

Saturday, January 19, 2013

Thayir Sadam| Curd Rice Recipe | Yogurt rice

Today's recipe is Curd Rice. Typical South Indian meal is never complete without curd rice. I often make this Curd rice. Thaara loves it so much. Whenever you ask her, what she wants to eat , her first choice will be  "thayir mamma- chicken" , second choice will be "Thayir mamma- mutton" and third choice will be "thayir mamma- fish".  So when I run out of options, I pack curd rice for her lunch and of course, she will finish it fully. Other days, the excuse will be she didn't have enough time. 

Thayir sadam , curd rice, bagalabath

What are the ingredients needed?

Rice, 1/2 cup
Yogurt, 1 cup
Milk,  1/2 cup
Salt, as needed
To temper
Oil, 2 teaspoon
Mustard seeds, 1/2 teaspoon
Asafoetida, a pinch
Green chillies, 2-3 nos
Ginger, a small piece(about 2")- grated
Curry leaves, a sprig
Cilantro, a handful (to garnish)

curd rice recipe, Thayir sadam recipe

How it is made?
  1. Pressure cook the rice with 1 1/2 cup of water. 
  2. Once the pressure is released, mash the rice and let it cool.
  3. Then mix yogurt, milk and salt to this rice. 
  4. In a pan, heat oil add mustard seeds, when they crack add the chillies, curry leaves, grated ginger, a pinch of asafoetida and fry for a minute or two.
  5. Add this tempering to the curd rice, mix well and serve. 
  6. Garnish with chopped cilantro.
Classic combination for the curd rice is pickle. It serves 2 - 3 persons.

  • The ratio I use to cook rice for this is 1:3. For a cup of rice, 3 cup of water.
  • For variations,you can add cucumber, raw mango and  carrot too in the rice. Also can add fruits like grapes, pomegranate etc.,
  • If needed, adjust the yogurt and milk to your taste.

Friday, January 18, 2013

Linguine Pasta with Cilantro Almond Pesto

Today we are starting yet another week of blogging marathon. The theme for this week is Lunch box recipes for the kids. So I am going to post here the recipes of what Thaara likes to carry for her lunch. She is so fond of Pasta. So I made this Linguine pasta with Cilantro almond pesto. She just loved it. Not only her, even my little one enjoyed this. 

For the Pesto
Cilantro (Cleaned and chopped), 1 cup
Almonds, 1/4 cup
Garlic, 3-4 cloves
Green chillies, 2-3 nos (depending on the heat needed and also size of the chillies)
Olive oil, 2 tablespoon
Salt, 1/4 teaspoon

Other ingredients needed
Pasta, 1/2 lb
Parmesan cheese, 1/4 cup

How it is made?

To make pesto
  1. In the cilantro, make sure the thick stems are removed.
  2. Blanch the almonds.*(Refer notes)
  3. In a food processor or blender add cilantro, green chillies, garlic, almonds, salt and pulse till they are well blended. Finally add the olive oil and continue to pulse till it is smooth.
  4. It yields about 1/2 cup of pesto.

The final assembly
  1. Cook the pasta as per the package instructions to al dente. 
  2. Drain the pasta, and return to the pan, add the pesto, Parmesan cheese and mix well and serve.
I served this with Baked Fish. But for vegetarian option, you can serve with Roasted Baby Potatoes or any side dish of your choice.

It serves for 2 adults and 2 kids or 3 adults.

  • How I blanched the almonds- Take almonds in a microwave safe bowl, pour water to immerse them and microwave for a minute or two. Once it is cooled, peel the skin of the almonds.
  • You can make pesto ahead of time. This pesto keeps well for 2-3 days when stored properly. 
  • You can use any type of pasta. I used Linguine pasta.
  • While cooking pasta, add enough salt  to the water, so pasta catches flavor and also add oil to the water, so that pasta doesn't stick to one another.
  • You can toast some almonds, chop them and add to the pasta for extra crunch.

Wednesday, January 16, 2013

Paruppu Poli/ Puran Poli/ Obbattu

Today's recipe is Poli / Obbattu. This is for the 3rd day of blogging marathon under the theme, stuffed breads. Better late than never, I am posting almost 4 days late. I was in the midst of many things in the family, I hardly could find time to blog, blog hop or do anything related to blog. Also my laptop is not co-operating, it is counting its days now. But somehow, finally managed to post today. 

What are the ingredients needed?

For the dough
All purpose flour, 1.5 cups
Water, as needed to knead
Turmeric powder, a pinch
Oil, 2 Tablespoon
Salt, 1/4 teaspoon
Ghee, as needed

For the stuffing
Chana dhal/kadalai paruppu, 3/4 cup
Jaggery/ Vellam, 1 1/2 cup
Shredded Coconut, 1/2 cup (optional)
Cardamom, 1/2 cup

How it is made?
  1. In a bowl, combine the flour, salt, turmeric powder and knead adding water little by little into a soft dough. It will be sticky. Now add oil and knead for a minute or two and let it rest for at least an hour. The more resting time, the better.
  2. Cook channa dhal in pressure cooker. Drain excess water and grind the dhal into a coarse mixture.
  3. In a pan, melt the jaggery, filter and add to  ground channa dhal and mix well. 
  4. Cook this mixture, stirring regularly until it thickens. Then add grated coconut, cardamom powder and switch off the flame and let it cool.
  5. Once cooled, roll them into small balls.
  6. Now divide the dough and roll them into equal sized balls.  
  7. With the rolling pin, roll the dough to small discs, place the dhal stuffing ball and cover it by bringing all the edges together and seal the edges and flatten slightly.
  8. Repeat the same for all the dough balls.
  9. Roll the prepared balls into poli, dusting flour as needed. 
  10. Heat the griddle, cook poli on both the sides  drizzling ghee as required. 
  11. Serve the poli warm.

  • You can also use toor dhal in the stuffing. If using toor dhal, use both the dhals in the 50:50 ratio.
  • The thickness of the poli depends on your preference. 
  • Poli tastes best when eaten warm. 

To check what the other marathoners are doing click here

Also linking this to Sharanya's event Traditional and Native recipes and to Favorite recipes event- Lentils/ Legumes @Zesty South Indian Kitchen

Saturday, January 12, 2013

Thengai Buns / Coconut Stuffed buns

Today's recipe is Thengai Bun. There is a flashback story behind these buns. Near my home in India, there is a bakery. Every day around 3' o clock, they will bake these buns freshly, the whole area will be aromatic. When we are at home during holidays we will get these buns for 2 Rupees a piece and enjoy it warm. Not only me, after marriage, even my Hubby became a fan of those buns.  I wanted to bake these buns for really long time, I found this recipe from Julie's site. I didn't know it is called dilkush too, until I read in Julie's post.  I tried this and we all loved it. 

Recipe Source :Erivum  Puliyumm

What are the ingredients needed?

For the buns

All purpose flour, 2 cups
Active dry yeast, 2 teaspoon
Warm milk, 1/2 cup
Oil, 1 tablespoon
Water, 2 tablespoon
Eggs, 1 beaten + 1 egg for egg wash
Sugar, 1/4 cup
Salt, 1/2 teaspoon

For the filling
Sweetened coconut flakes, 1 cup
Raisins, 3 tablespoons
Dried cranberries, 3 tablespoon
Cashew nuts, 1/4 cup
Sugar, 3 tablespoons
Cardamom powder, 1/2 teaspoon

How it is made?

  1. In 2 tablespoons of warm water (around 110 F), mix the yeast and wait for 8- 10 minutes till it is frothy. 
  2. Combine salt, sugar, flour,  mix the warm milk, then the yeast mixture and then the beaten egg and keep kneading adding water little by little till they are well combined and forms a sticky dough, then add the oil and knead for few minutes.
  3. Generously apply oil and cover it and let rise for about 2 hours.
  4. In the mean time prepare the stuffing by  mixing all the ingredients(coconut flakes, dry fruits, nuts, sugar & cardamom powder) together.
  5. After 3 hours, the dough would have doubled in size. Deflate the dough and knead it well.
  6. Divide the dough into 2 equal parts. 
  7. Roll one dough into 9 inch diameter, fill in the stuffing and roll the other dough large enough to cover this. 
  8. Seal the edges properly and apply the egg wash and let it rise for another 30 minutes. 
  9. Preheat the oven to 375 F and bake the bread for about 15- 20 minutes. 
  10. Cool the bread for few minutes and slice and serve it warm. 

  • Take care to seal the edges properly otherwise it will look like sandwich and the stuffing will come out. 
  • You can shape the bread and bake in a cookie tray or you can use a round baking pan.
Linking this to Yeastspotting

Friday, January 11, 2013

Carrot Paratha

I am back to blogging marathon, after few months break. The theme I have selected is stuffed breads. So for the next 3 days, you are going to see some stuffed breads here. Today's recipe is Carrot Paratha. Since I wanted kids to eat it, kept it simple with less spices. They all loved it. 

What are the ingredients needed?

For the dough
Wheat flour, 2 cups
Water, 1 cup (approx)
Salt, as required
Oil, 2 teaspoon (optional)

For the stuffing
Grated Carrot, 2 cups
Turmeric powder, 1/4 teaspoon
Ground cumin, 1/2 teaspoon
Chilli powder, 1/2 teaspoon
Salt, as needed
Oil, 1 teaspoon

How it is made?
For the dough
  1. Combine wheat flour and salt and knead adding water little by little to form a smooth and soft dough.
  2. Add oil and knead for a minute or two.
  3. Cover it with a damp cloth and let it rest for at least half an hour. 
For the stuffing
  1. Heat oil in a pan add the carrots, turmeric powder, cumin powder, chilli powder, salt and saute till the carrot is cooked. 
  2. Remove from heat and let it cool for some time. 
For the parathas
  1. Knead the dough that has been resting again for few seconds. Divide the dough to 10 equal parts.
  2. Roll the balls into small discs, Keep the stuffing and seal the edges together and roll it again to a smooth ball. Take care that the stuffing is properly covered. 
  3. Repeat the process for all the other balls.
  4. Flour the work surface, then carefully roll these prepared balls with rolling pins into parathas. 
  5. Heat tawa and cook the parathas on both side, drizzling some oil .
  6. Serve them with raitha or cilantro chutney or side dish of your choice.

To check what the other marathoners are doing click here

Wednesday, January 9, 2013

Ginger Garlic Paste

The quintessential in any Indian kitchen is ginger garlic paste. I have always used  a store bought paste. I thought it was fine until the day I decided to give a try at home, then I realized home made is the best.  There are different versions of making this, but here is my version. I know there are so many of you, who make these at home but this is for those who rely on store bought paste. It is so simple and easy to make, then why not make at home.

What you need?

Ginger (washed, de- skinned and chopped), 1/2 cup
Garlic (de- skinned ) 1/2 cup
Oil, 1 teaspoon

How it is made?
  1. In a blender add ginger and garlic and grind them to fine paste.
  2. No need to add any water. 
  3. Then finally add oil and mix it well.
  4. Transfer this to a clean dry container and keep refrigerated

Saturday, January 5, 2013

Roasted Baby Potatoes

Usually on Saturdays, I cook simple lunch. Today I made sambhar and roasted baby potatoes. I love to cook vegetables in the oven  because it is so easy and yet so delicious. I have already posted oven roasted broccoli recipe. We all loved these potatoes and it just disappeared in few minutes.  Though I prepared it as a side dish, it can be had as a starter too.

What are ingredients needed?

Baby Potatoes, 1 lb
Turmeric powder, 1/4 teaspoon
Chilli powder, 1/2 teaspoon
Asafoetida, a pinch
Cumin powder, 1/2 teaspoon
Salt to taste
Olive oil, 1 table spoon

How it is made?
  1. Pre- heat the oven to 450 F.
  2. Wash the baby potatoes and cut them into half.
  3. Make a paste with oil, turmeric powder, chilli powder, asafoetida, cumin powder, ginger garlic paste and salt. 
  4. Toss in the baby potatoes in this paste till they are fully coated.
  5. Cover a cookie sheet with silver foil and slightly grease them. Arrange these coated baby potatoes such that the cut part faces down.
  6. Keep it in the oven for 20 minutes. Then take them out and turn the potatoes to other side and keep it in the oven for another 10 minutes till they are browned and are done.
  7. Remove from the oven and transfer to a serving tray.
  8. Enjoy when it is still warm.

Friday, January 4, 2013

Badam Kheer/ Almond Kheer

Today's recipe is a simple drink made with Almonds, Badam Kheer. I used to prepare it using ready made mix but never thought about making it from scratch until today. I came across this recipe from Sharmi's passions, it was so easy to make and delicious much better than the ready made mix. 

What are the ingredients needed?

Almonds, 20 numbers
Milk, 1 1/2 cups
Sugar, 3 teaspoon
Saffron, 1 pinch
Cardamom powder, 1/2 teaspoon

How it is made?
  1. Soak almonds in warm water for around 10 minutes and peel the skin of the almonds and grind them into fine paste with a teaspoon of milk and keep it aside. 
  2. Also soak a pinch of saffron in warm milk and set aside.
  3. In a heavy bottomed wide pan, boil milk, add sugar and simmer for 5 minutes. Then add the soaked saffron and the ground paste and mix well and boil it for 3-5 minutes till the mixture starts thickening. 
  4. Finally add the cardamom powder, mix well and turn off the heat. Garnish with chopped almonds.
  5. Serve it warm or cold, based on your preference. 
It serves 1 person (if you are like me, badam kheer fan) 

Linking this to Lakshmi's Tried & Tasted event hosted by Priya Suresh

Tuesday, January 1, 2013

New year Wishes 2013

Dear Friends, Readers and Fellow bloggers,

New is the year, new are the hopes
and aspirations,
New is the resolution, new are the spirits
Forever my warm wishes are for you.
Have a promising and fulfilling New year.
Happy New year!!