PANEER MAKHANWALA RECIPE

Ingredients :

• Paneer - 1oo gms
• Butter - 3 tbl. sps.
• Oil - 2 tbl. sps

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 to 4 flakes
• Red chillies - 2
• Red tomatoes - 4
• Coriander leaves - little
• Grated coconut - 1 sp
• Poppy seeds - 1 1 / 2 sp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1
• Red chilli powder - 1 tsp
• Dhania powder - 1 1 / 2 sp 
• Salt - as required
• Cashewnuts - 4 to 5

Method :

Take paneer, cut into cubes. Grind masala without adding water. Take kadai, heat oil and butter together, add the ground masala and fry well till oil separates from it. Add paneer cubes and 1 / 2 sp of butter, with little water. Reduce the flame, cover and keep for 5 minutes. Stir carefully inbetween. Remove from the gas and garnish with fresh coriander leaves. Serve with onion, cut lime along with nan, paratha.

Ladies finger sindhi masala curry

Ingredients :

• Ladies finger - 1 / 4 k. g.
• Finely chopped onions - 2 
• Salt - as required
• Oil - for frying
• Red chilli powder - 1 tsp
• Dhania powder - 1 / 2 sp
• amchur powder - 1 tsp
• [ dry mango powder ] 
• Garam masala powder - 1 / 2 sp
• Fresh thick curds - 2 tbl. sps.

Method :

Wash and cut ladies finger into 2 1 / 2 inch pieces. Slit lengthwise into four half way through so that vegetable remains whole. Then mix salt, and other dry powders with onions,curds and make into paste. Stuff  little of this mixture in slit ladies finger pieces. Then heat oil in kadai and fry stuffed ladies finger pieces  in that in reduced flame with a lid closed. Mix gently inbetween and cook till ladies finger becomes soft. It goes well with roti, rice.

Mamidikaya pappu [ dhal with green mango ]

Ingredients :

• Thuar dhal - 3 / 4 cup [ pressure cooked ]
• Sour green mango - 1 small [ scrape outer skin and diced ]
• Green chillies - 4 to 6 [ finely chopped ]
• Big onion - 1 [ finely chopped ]
• Tamarind paste - 1 / 4 tsp
• Salt - as required
• Red  chilli powder - 1 / 2 tsp.

Forseasoning :

• Coconut oil - 2 tsps.
• Mustard seeds - 1 / 2 sp
• Urad dhal - 1 / 2 sp

For garnishing :

• Curry leaves - little
• Coriander leaves - little

Method :

First cut onions finely and green chillies into small pieces. Scrape outer skin of mango and dice in to small pieces, pressure cook dahl with turmeric in just enough water. Then keep kadai on the gas,cook onion, green chillies, mango pieces,  tamarind paste in water till manga become soft. Then add cooked dahl, salt, chilli powder and mix well. Cook in low flame till dahl becomes thick. Then heat coconut oil in a small pan, add seasonings and pour over dhal. Garnish with curry leaves, and coriander leaves.Serve with roti, paratha and hot steamed rice.

Note :
Omit tamarind paste if mangoes are very sour.

STUFFED CAPSICUM RECIPE (STUFFED BELL PEPPER)

 Ingredients :

• Capsicums - 4 [ medium sized ]
• Green chillies - 2 [ finely chopped ]
• Onions - 2 [ finely chopped ]
• Paneer - 50 gms [ grated ]
• Cashewnuts - 6 to 7 [ broken ]
• Raisins - 6 to 7
• Cumin seeds - 1 tsp
• Potatoes - 4 to 5 [ boiled and mashed ]
• Dry mango powder  [ amchur ] - 1 / 2 sp
• Salt - as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 tsp
• Oil - 3 tblsps
• Fresh coriander leaves - little
• Tomato - 1

Method :

Wash capsicums, slice off thinly from the top and remove the seeds to make it hollow. Similarly  slice off thinly from the bottom so that the capsicums stand steady in kadai.  Then take one kadai , heat oil  season with cumin seeds, cashewnuts, raisins, chopped onions, green chilli, and fry till onions become  transparent. Add mashed potatoes, grated paneer and mix well.  Then add salt, turmeric, red chilli powder, amchur, garam masala powder and coriander leaves. Mix all together well and keep aside.  Divide this mixture in to 4 portions and stuff in to the prepared capsicum shells. Keep the same kadai on the gas heat 2 sps of oil and place the capsicums on the kadai. Fry in lower flame till it become brown in colour. Remove from the gas and keep on the serving plate. Cut the tomato into 4 pieces, remove the seeds from tomato and  fry in the  oil till it become soft,  and keep along  with  stuffed  capsicums. It goes well with roti, and parathas. Garnish with fresh coriander leaves.

Cashewnut Kuzhambu Recipe

Ingredients:

• Cashewnuts :- 200 gms [ broken to pieces ]
• Coconut milk - 3 cups
• Salt - as per taste
• Coconut oil - 2 tsp
• Cummin seeds - 1 / 2 tsp
• Onion - 2 [ finely chopped ]
• Green chillies - 2 to 3 [ slited ]
• Curry leaves - 2 sprigs

Method :

First boil and cook cashewnut pieces in the 2nd and 3rd extracted coconut milk.  When slightly cooled grind half the quantity of cashewnuts in a mixer. Then heat coconut oil in a frying pan, and add cummin seeds. When it crackle, add onion pieces, slit green chillies,  curry leaves and fry  till onion becomes soft. Add both the cooked and grind  cashewnut gravy.  Simmer and boil for a few minutes.  Then last add 1 st extracted coconut milt and boil for 5 minute, and remove from the gas. Garnish with fresh curry leaves.  It goes well with roti, idli,  dosas, and  aapam. 

Chow chow masala rice

Ingredients :

• Raw rice or basmathi rice - 1 glass [ washed and soak in water ]
• Moong dal - 1 / 2 cup [ soak in water ]
• Chow chow - 1 [ peel and cut in to small pieces ]
• Onions - 2 [ cut in to small pieces ]
• Red tomatoes - 2 [ cut in to small pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Green chillie - 2 [ finely chopped ]
• Curry leaves - little
• Garam masala - 1 sp
• Salt-  as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 sp
• Coriander leaves - little
• Oil - 2 table spoon
• Ghee - 1 tabl. sp

For seasoning :

• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 2
• Bay leaf - 1

Method :

Take one pressure cooker. Heat oil and ghee together season with required ingredients. Wait for a second and add onion, ginger garlic paste and fry for 5 mintues in low flame.Then add tomato pieces and fry till it become soft, then add chow chow pieces, salt, turmeric, red chilli powder, and   garam masala powder, mix well. Add soaked rice and moong dal, curry leaves along with required water. Close the cooker. Wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker and garnish with coriander leaves. Serve hot with  boondhi raitha, papad and pickle.

Beans masala curry

Ingredients :

• Fresh beans - 1 / 4 k. g. [ cut in to small pieces ]
• Potatoes - 2 to 3 [ boil peel and dice in to small cubes ]
• Cumin seeds - 1/ 2 sp
• Oil - 2 tabl. sps.
• Salt -  as required
• Turmeric powder - 1/ 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/ 2 sp
• Sugar - 1 / 4 sp
• Coriander leaves - little

Grind together :

• Onions - 2
• garlic - 2 flakes
• Ginger - 1 / 2 inch piece
• Black pepper - 1 / 4 tsp
• Dry red chilli - 3 to 4
• Cinnamon- 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1

[ grind all together and form a smooth paste. ]


Grind two big tomatoes, make a thick  purie and keep aside.

Method :

Take one small presssure cooker, heat oil, season with cumin seeds. Add  ground  masala and  fry till golden brown. Then add tomato purie, salt, turmeric, red chilli powder, garam masala powder,  and  sugar. Mix well and add beans and dice potatoes with 1 /2 glass of water. Mix well and close the cooker and wait for 2 whistle to come. Remove from the gas, after the pressure goes open the cooker. Serve with pulkas, and parathas. Garnish with chopped coriander leaves.

Note :
other vegetables that can be used in same method .