Panneer Bhurji / Scrambled Panneer

Ingredients:

Panneer - 1 cup (crumbled )

Coloured Capsicum/Bell Pepper - 1 cup (chopped)

Onion - 1(chopped)

Green chilli - 1( finely chopped)

Ginger and garlic paste - 1 tsp

Tomato - 1( finely chopped )

Turmeric powder - a pinch

Chilli powder -2 tsp

Corriander powder - 1 tbsp

Oil - 2 tbsp

Cumin seeds - 1 tsp

Lemon juice - 2 tsp.

Corriander leaves

Salt to taste.

Method:

• Heat the oil in a pan on a medium flame. Add the cumin seeds.Wait till they puff up.
• Add the onions & chillies and fry till soft. Add G&G paste.fry for a minute.
• Add tomatoes and fry till the tomatoes are pulpy.Add all the powdered spices and salt. mix well.
• Add the chopped capsicum ( red, green and yellow). Mix well. Let the mixture cook for 5 mins.
• Now lastly add crumbled paneer and mix well. Fry for 2 minutes or until dry.
• Now add the lemon juice and mix well.Garnish with corriander leaves.

Serve hot with Chapathi.

Potato Poriyal / Easy Potato Curry

Ingredients:

Potato - 4 nos

Onion - 1/2 ( chopped )

Red chilli - 2

Curry leaves - few

Channa dhal - 1 tsp

Urad dhal - 2 tsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Sambar powder - 2 tsp

Pepper powder - 1 tsp

Oil - 1 tbsp

Salt to taste.

Method:

• Wash and cut the potato into small cubes.When chopping potatoes, keep them in a bowl of water to prevent them from discoloring.
• Heat oil in a non stick pan. add mustard seeds. When they pop, add urad dhal,channa dhal.
• Then add onion,red chili and curry leaves.once the onion becomes golden brown ,add the potatoes, turmeric powder,sambar powder, pepper powder,salt and 1 spoon of water.
• Mix well and close the lid.
• Keep the flame in low.Cook for few minutes.
• Remove from heat and garnish with corriander leaves.
• 

Matar Paneer

Ingredients:
Paneer - 1 cup cubed
Fresh peas (matar) - 1 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 2 nos
Cumin seeds - 1/2 tsp
Corriander powder- 1 tbsp
Chilli powder -1/2 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste
Grind to Smooth Paste:
Small Onion - 1
Green Chillies - 3 to 4
Ginger - 1/2 inch
Garlic - 4 pieces
Jeera/Cumin Seeds - 1 tsp
Cinnamon Stick - 1 inch
Cloves - 2
Cardamoms - 2 nos
Milk - 1/4 cup
Cashews - 4 nos
Poppy seeds - 1 tsp
Method:

• Soak cashew and poppy seeds in ¼ cup warm milk and leave aside for 10 minutes.
• Blend these soaked ingredients with onion, green chillies, ginger, garlic, green chillies, cinnamon stick,cumin, cloves,and cardamoms to smooth paste.
• Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
• Heat ghee/oil and shallow fry paneer cubes till they turn golden brown. Take them and put it in a warm water.
• Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions,kastoori methi and fry till golden brown.
• Add the masala paste and fry well till the raw smell disappears.
• Now add the pureed tomatoes,chilli powder, turmeric powder and corriander powder and fry.
• Now add peas and fry for few minutes. Add salt and cup of water. Cook 5 minutes.
• Now add paneer and cook for 2-3 mins.
• Add fresh cream and cook covered till thick and saucy.

Garnish with corriander leaves.

Serve hot, with naan or parotta.

Keerai Kootu

Ingredients :

Keerai - 1 bunch (washed, cleaned and chopped finely)
Small Onion - 3
Green Chillies - 3 split
Tomato - 1/2 ( chopped into medium pieces )
Garlic - 2 pieces
Turmeric powder - 1 tsp
Green Gram Dhal (Paasiparuppu) - 1 cup
Salt to taste.
For Seasoning:
Mustard Seeds - 1/2 tsp
Methi seeds - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 2
Curry leaves - few.
Method:

• Pressure cook dal and keerai along with onion,tomato,garlic,green chilli, turmeric powder and salt in the cooker and allow 1 or 2 whistles.
• In a kadai pour 2 tsps of oil and season with mustard,cumin,methi seeds, red chillies and curry leaves.
• Now add the cooked dal - spinach mixture.
• Let it cook for five minutes.
• Kootu Ready. Serve with Rice.

You can use any Greens. I used Water Cress.