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.

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.

Methi Matar Malai

Ingredients:
Fresh fenugreek leaves (methi) - 1 cup ( chopped )
Fresh peas (matar) - 3/4 cup
Fresh cream - 1/4 cup to 1/2 cup
Onion - 1 ( chopped )
Tomato - 1
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.
• Wash methi leaves, add ½ tsp of salt in hot water leave aside for 15 minutes and then sqeeze out of water.
• Blanch tomatoes in hot water for 10 minutes. Remove the skin and blend to a smooth puree.
• Heat oil in a kadai add cumin seeds let them splutter. Add chopped onions 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 powderand corriander powder and fry.
• Now add one after another, first fenugreek leaves then peas. do a quick stir-fry until the leaves wilt.
• Add salt and cup of water. Cook 5 to 7 minutes.
• Now add fresh cream and cook covered till thick and saucy.
• Serve hot.
  

Pepper Chicken Curry

Ingredients:

Chicken - 1 lb ( cut into medium size )

Onion large - 1 ( finely chopped )

Tomato - 1 ( chopped )

Ginger garlic paste - 1 tbsp

Green chillies - 1 no (slit )

Curry leaves - 1 string
Grated coconut - 3 tbsp

Corriander powder - 2 tbsp

Turmeric powder - 1 tsp

Chilli powder - 1/2 tsp

Freshly ground black pepper - 2 tbsp

Cinnamon - 1/2' piece

Clove - 1

Cumin seeds - 1/2 tsp

Fennel seeds - 1/2 tsp

Bay leaf - 1

Oil - 2 tbsp

Salt to taste.

Method:

• Grind the coconut and Keep the paste aside.
• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion.curry leaves and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• After 5 minutes open up the lid and add the coconut paste.
• Cook them till the chicken becomes tender and fully cooked with covered lid.
• Garnish with corriander leaves.
  Serve with rice and chapathi.

Coconut Chutney

Ingredients:
Grated coconut - 1 cup
Pottu kadalai / dalia - 2 tbsp
Green chillies - 3 or 4 nos
Curry leaves - few
Salt to taste.
Seasonings:
Mustard seeds - 1 tsp

Curry leaves - few
Oil - 1 tsp
Method:

• Grind all the ingredients with a little water to a fine paste.
• And season it with mustard and curry leaves.

Serve with idli or dosa or pongal.

Pudhina / Mint chutney

Ingredients:
Mint / pudhina - 1 bunch
Small onion - 10 or large onion - 1
Red chillies - 4
Cumin seed - 1 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Grated coconut - 2 tbsp
Tamarind - 1/4 lemon size
Tomato 1 small
Oil - 2 tsp
Salt to taste.
Method:

• Pick pudina (mint) leaves, discard the stems and wash.
• In a kadai put the oil and fry onion,red chillies,cumin seeds,urad dhal and channa dhal.
• Now add tomoto. fry 2 minutes.
• Same pan add the mint leaves and saute for 2 mins till they wilt.
• Add coconut and tamarind to that and fry altogether for one more minute.
• Cool it. Add salt and grind to a thick paste.

Serve with steamed rice or idli or dosa.

Chicken Gravy

• Ingredients :
  Chicken - 1/2 kg ( medium pieces )
  Onion -1 ( chopped )
  Tomato - 1 ( chopped )
  Ginger Garlic paste - 2 tbsp
  Turmeric powder - 1 tsp
  Corriander powder - 2 tbsp
  Chilli powder - 2 tbsp
  Fennel seeds - 1 tsp
  Curry leaves - few
  Corriander leaves - few
  Oil 1 tbsp
  Salt to taste.
  Method:
• Heat oil in a pan, add fennel seeds and chooped onions.
• Fry till light brown.Add ginger garlic paste fry it 2 minutes.
• Now add chopped tomatoes,After the tomatoes are well fried add the chicken pieces along with corriander powder,chilli powder, turmeric powder,and salt.Fry them 5 minutes. Then add little water and mix well.
• And let the chicken cook well.
• Reduce the flame and let the chicken cook for 25 minutes.
• Finally add the curry leaves and corriander leaves. Remove from the flame. Serve with rice and chapathis.

Spicy Pepper Chicken

Ingredients:
Chicken - 1/2 kg ( cut into medium size )
Onion large - 1 ( finely chopped )
Tomato - 1 ( chopped )
Ginger garlic paste - 2 tbsp
Green chillies - 1 no
Curry leaves - 2 string
Corriander powder - 1 1/2 tbsp
Turmeric powder - 1 tsp
Chilli powder - 1/2 tsp
Freshly ground black pepper - 2 tbsp
Cinnamon - 1/2' piece
Clove - 1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Bay leaf - 1
Oil - 2 tbsp
Salt to taste.
Method:

• Heat oil in a kadai, add cinnamon,cloves,cumin seeds,fennel seeds and bay leaves. Fry them a minute.
• Now add chopped onion and green chilli fry them until it turns into golden brown.
• Then add ginger galic paste and fry 2 to 3 minutes.
• Add chopped tomatoes, fry 2 minutes and add chicken pieces along with corriander powder, chilli powder,turmeric powder and salt.mix well.
• Fry them 5 minutes.
• Now add pepper powder and add cup of water and close the lid.
• Keep the flame on a medium heat and stir from time to time until the chicken is cooked
• When the gravy thickens, add curry leaves and remove frome flame.

• Serve hot with steamed rice.

Peerkangai Kootu / Ridge Gourd Kootu

Ingredients:
Ridgegourd ( peerkangai ) - 1
Tomato - 1
Onion - 1 small size ( chopped )
Green chillies - 3 nos ( chopped )
Moong dhal - 1 cup
Curry leaves - few
Sambar powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 2 tsp
Salt to taste.

Method:

• Remove the outer skin of Peerkangai(Ridge guard) and cut into small pieces.
• First fry the moong dhal in pan 5 minutes. cook the dhal by adding required water in the pan.
• Once its half cooked, add ridgegourd,tomato,turmeric powder,sambar powder and salt.cook until dhal and ridgegourd becomes soft.
• Then heat oil in a kadai put the cumin seeds let them splutter.
• Add chopped onion,green chillies and curry leaves fry them until golden brown.
• Now add the dhal mixture into the kadai.cook 5 minutes on a low heat.
• Kootu is ready.
  Serve the kootu with steamed rice. The dhal should not be overcooked.

Beetroot Chutney

Ingredients:
Beetroot - 1 ( grated )
Small onion - 10 nos
Red chillies - 4
Grated coconut - 3 tbsp
Corriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - few
Tamarind - 1 grape size
Oil - 1 tbsp
Salt to taste.
Method:

• Heat oil in a pan add the onion,red chillies,corriander seeds,cumin seeds and curry leaves.
• Fry them until it turns brownish.
• Finally add grated coconut and tamarind and fry them 1 minute.
• In the same pan fry the grated beetroot with little oil until it turn dry.
• Grind all together with salt until it turns a thick paste. Serve with rice and dosai.

Kollu Paruppu / Horse Gram Chutney

Ingredients:
Kollu paruppu ( horese gram ) - 1 cup
Tomato - 1/2
Small and young brinjal - 1
Onion - 1 ( chopped )
Greenchillies - 3 ( chopped )
Curry leaves - few
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic -1 piece ( potional )
Oil - 1 tbsp
Tamarind - 1/4" piece

Salt to taste.
Method:

• Pressure cook the horse gram ( kollu ) with 1/2 tomato,brinjal,turmeric powder,salt and 2 cups of water.
• Allow upto 4 0r 5 whisles.
• Heat oil in a pan, add onion,green chillies,curry leaves,crushed corriander and cumin seeds and saute them until it is light brown in color.
• Then add cooked horse gram and tamarind and allow to boil for 5 minutes.
• Transfer the dhal with garlic to a blender and allow to run 1 or 2 rounds.( don't grind too much ) Serve with hot rice and ghee.

Potato Podimas

Ingredients:
Potato - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Urad dhal - 1 tsp
Channa dhal - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp
Curry leaves - few
Salt to taste.
Method:

• Boil the potatoes and smash it roughly.
• Heat oil in a kadai,splutter the mustard seed.add the urad dhal and channa dhal fry til golden brown.
• Now add chopped green chillies,curry leaves and onion fry till transparent.
• Add turmeric and salt.
• Now add mashed potatoes and fry well 2 minutes or till the masala smell goes.
• Remove from flame. Serve hot.

Egg Poriyal / Scrambled Egg

Ingredients :
Egg - 4
Onion - 1 ( chopped )
Green chillies - 4 ( chopped )
Curry leaves - few
Mustard seeds - 1/ 2 tsp
Urad dhal - 1 tsp
Oil -1 tbsp
Salt to taste.
Method:

• Heat oil in a pan, add mustard seed and allow to crackle.
• Add urad dhal after few seconds, add onions, chillies and curry leaves.Fry until it is done.
• Now add salt.stir well for minute.
• Then add eggs one by one and stir well until the egg dries to flakes.
• Garnish with corriander leaves.
• Serve hot along with Sambar rice,Rasam rice and Curd rice etc..

Spinach / Palak Keerai / Keerai Masiyal

Ingredients:

Spinach - 1 bunch ( cleaned and roughly chopped )
Small onion - 6 ( chopped )
Green chillies - 4
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste.

Method:

In a Heavy bottom pan add half cup water and bring it to boil.

Now add green chillies and close the lid 1 minute.

Now add chopped spinach and close it with a lid. cook the spinach on low flame.

when the keerai is 3/4 cooked, add chopped onion, corriander seeds,( crushed ) cumin seeds, ( crushed )salt and oil.stir well.

Now close the lid 3 minutes.Remove from flame.

Keep it on the counter top and mash well with matthu ( heavy rounded wood with long handle ) for 3-4 minutes, until the spinach is creamy. or mash it by mixie..just grind for one round.

Serve with hot steamed rice.

Tomato kuruma

Ingredients:
Onion - 1 ( cut into thin slice )
Tomatoes - 3 ( cut into small pieces )
Green chillies - 4
Curry leaves - few
Corriander leaves - 2 tbsp ( chopped)
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Salt to taste.

To Grind:
Grated coconut - 3 tbsp
Split roasted gram ( pottu kadalai ) - 2 tbsp
Cinnammon - 1 small piece
Fennel seeds - 1 tbsp
Khus khus ( poppy seeds ) - 1 tbsp
Red chilli - 1.
Grind all the ingredients into a fine paste.

Method:

• Heat oil in a kadai add mustard seeds once it starts spluttering, add onoin,green chillies and curry leaves.
• Fry them until the onions become golden brown.
• Add tomatoes, turmeric powder, and salt and fry them.
• when the tomatoes becomes juicy,add the ground paste.
• Add 1 cup or 2 cups of water and mix well.
• Cover and cook till the masala blended with the curry and it becomes thick.
• Garnish with corriander leaves.

Serve tomato kuruma with idli,dosa, and chapaathi .