Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Paneer Jalfrezi

Posted by on May 7, 2015 in Paneer Recipes | 1 comment

Paneer Jalfrezi is a spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. My husband is not a huge fan of Paneer dishes but he likes Chilli Paneer. So just wanted to try another version of spicy paneer and it tasted really good. Ingredients: Paneer (cut to long thin slices) – 340grams Red Bell pepper (cut lengthwise) – 1 Green Bell pepper (cut lengthwise) – 1 Onions (cut to long thin slices)- 1 1/2 (medium size Ginger garlic paste – 2 tsp Tomato paste (I have used canned tomato paste) – 3 oz Green Chillies (slit lengthwise)) – 2 Tomato(deseeded) – 1(cut into long thin slices) Red chiili powder – 1 tsp Coriander powder – 1 tsp Garam Masala – 1/2 tsp Kasuri Methi – 2 tsp Oil – 2 tbsp Salt – to taste...

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Seppankizhangu Fry / Colocasia Fry (Version2)

Posted by on Mar 12, 2015 in Veggie Entrees & Sides | 0 comments

After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes. Time of Preparation : 30 to 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Colocasia – 4 Sambar Powder – 2 tsp Turmeric powder – 1/2 tsp Salt – to taste Oil – 2 tbsp (for mixing) and 2 tbsp (for frying) Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Tamarind water – 1 tbsp (optional) Method of Preparation: Boil the colocasia in pressure cooker for just 1 whistle and remove it from the heat. It...

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Black Eyed Peas Curry

Posted by on Oct 25, 2013 in Veggie Entrees & Sides | 4 comments

Black Eyed Peas Curry is a delicious curry made with the nutritious black eyes beans cooked in an onion tomato based gravy. I used dried beans and soaked it over night. You can also use low sodium canned beans. Serve this dish with roti or rice. Preparation time: 40 minutes No. of servings: 5 Spice level: 3.5 out of 5 Ingredients: Black eyed peas – 1 cup One big onion Tomatoes – 2 Green chilies – 2 Ginger garlic paste – 1 tbsp Cumin seeds – 1/2 tsp Turmeric powder – 1/4 tsp Chili powder – 3/4 tsp Coriander powder – 1 1/2 tsp Cumin powder – 1/2 tsp Garam masala – 1/2 tsp Cilantro or Coriander leaves – 1/3 cup Oil – 1 tbsp Salt to taste Method of Preparation: Pressure cook black eyed peas with 2 1/2...

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Thakkali Thooku (Version 2) / Tomato Thokku

Posted by on Jul 21, 2013 in Veggie Entrees & Sides | 1 comment

This Thakkali Thokku is the easiest side dish for Chapati or Dosa. When I do not have any veggies or when I am so bored to cook any side dish for Chapati, I make this Thakkali Thokku. Also this is the best side dish for travel. It will be good for longer time. Here is the recipe for the simple Tomato Thokku. Time of Preparation : 20 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Onions – 1 cup (finely chopped) Green chillies – 3 (slit lengthwise) Garlic – 5 cloves (crushed) Ginger – 1/2 tsp (grated) Tomatoes (large size) – 4 (chopped) Turmeric powder – 1/4 tsp Sambar powder – 2 tsp (adjust according to spice level) Salt – to taste Oil – 2 tsp Gingerly oil – 1 tbsp...

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Rasavangi (Step by Step Instructions)

Posted by on Jul 10, 2013 in Veggie Entrees & Sides, Kootu/lentil Stew | 3 comments

I was planning to do this Rasavangi from a long time. This Rasavangi is almost similar to Arachuvitta Sambar except for 1 or 2 ingredients. This is very simple to make and is different from usual sambar or any other Kuzhambu. Time of Preparation : 30 minutes No of Servings : 2 to 3 Soice level : 3 out of 5 Ingredients: Brinjal – 4 (cut lengthwise) Turmeric powder – 1/4 tsp Salt – to taste Tamarind – Gooseberry size Toor dhal – 1/4 cup Chickpeas – 1/4 cup (soaked overnight or soaked in hot water for 2 hours) Asafoetida – a pinch Masala to Grind: Oil – 1 tsp Red chillies – 5 Coriander seeds – 1 tbsp Channa dhal – 1/2 tbsp Black pepper – 5 to 8 Coconut – 3 tbsp (grated) For Seasoning: Oil –...

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Cabbage Masala Curry

Posted by on Jun 29, 2013 in North Indian recipes | 2 comments

Cabbage Masala Curry is a simple and delicious curry served with roti or naan. I learnt this dish from my father in law who is a great cook and appreciates good food. This is one of his signature dish and my favorite. You can add peas to this dish if you like. It is not spicy and perfect for kids and adults. Enjoy this dish with roti or rice. Preparation time: 60 minutes No. of servings: 4 Spice level: 2 out of 5 Ingredients: Cabbage – 3/4 kg  (1.6 lb) Chopped onion – 1 Tomato – 1 Green chili – 1 Garlic pods – 3 Ginger – 1″ piece Fresh cilantro – 2 tbsp Turmeric powder – 1/4 tsp Red chili powder – 1/2 tsp Cumin powder – 1 tsp Coriander powder – 1 tsp Kasoori methi – 1...

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Tomato Korma / Thakkali Kuruma

Posted by on Jun 27, 2013 in Breakfast Menu | 2 comments

Recently I have made so many side dishes for Idly / Dosa. This is also one such easy Breakfast Korma. This Tomato Korma is very simple to make and will taste good with Idly, Dosa or even Chapati. Time of Preparation : 25 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Oil – 2 tsp Fennel seeds – 1 tsp Green chillies – 3 (slit lengthwise) Onions – 1 cup (finely chopped) Garlic – 3 (crushed) Tomatoes (medium size) – 3 (chopped) Turmeric powder – 1/4 tsp Salt – to taste To Grind: Oil – 1 tsp Red chillies – 3 Cinnamon stick – 1/2″ Clove – 1 Coriander seeds – 1/2 tsp Cumin seeds – 1/2 tsp Poppy seeds – 1 tsp Coconut – 3 tbsp Method of Preparation: Heat 1 tsp...

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Instant Korma for Idly / Dosa

Posted by on Jun 10, 2013 in Breakfast Menu | 5 comments

Thinking of a quick side dish for Idly/Dosa other than chutneys???…Here is the recipe for Instant Korma..Yeah Korma without grinding or without any veggies. I have never heard of Kormas without grinding any ingredient until I got this recipe from my Mother-in-law recently. But it tasted absolutely like Korma. I tried this and it tasted awesome :). Time of Preparation : 20 minutes Spice level : 3 out of 5 No of Servings : 2 to 3 Ingredients: Onion (preferably red) – 1 1/4 cup (thinly sliced) Tomatoes – 1 cup (chopped) Green chillies – 2 (slitted lengthwise) Garlic – 5 (crushed) Bay leaf – 1 Cinnamon stick – 1″ Cloves – 2 Fennel seeds – 1 tsp Oil – 1 tbsp Salt – to taste Turmeric powder – 1/4 tsp Sambar powder – 1 tsp Besan flour –...

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Avial – Mixed Vegetable Stew

Posted by on Jun 5, 2013 in Veggie Entrees & Sides, Onam and Vishu | 4 comments

Avial is a delicious South Indian stew made by cooking vegetables in a coconut gravy. Avial is made during special occasions and festivals such as Onam. Avial and adai (Rice & Grain Pancake) is a famous combination served for breakfast or dinner. Avial is also served with rice. Preparation time: 30 minutes No. of servings: 4 Spice level: 2 out of 5 Ingredients: Vegetables – 2 cups (potato, carrot, beans, winter melon, pumpkin) Grated coconut – 1/2 cup Green chilies – 2 Cumin seeds – 1 tsp Oil – 1 tsp A few curry leaves (8 to 10) Yogurt – 1 cup Coconut oil – 3 to 4 drops Method of Preparation: Cut vegetables into 1″ pieces. Boil vegetables in a sauce pan or kadai with 1/2 cup of water and salt until vegetables become tender. Grind coconut, cumin...

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Keerai Masiyal (Version 2) / Spinach Masiyal

Posted by on Jun 1, 2013 in Veggie Entrees & Sides, Healthy Eats | 1 comment

If you are bored of cooking greens with dal, this recipe is an easy one without adding dal. My mom used to make Keerai Kadayal with Mulai Keerai by adding just chillies and garlic. For Spinach Masiyal, adding onions and tomatoes gives more taste. I got this recipe from my cousin and she said this recipe will be good for Arai Keerai and Siru Keerai too :). Time of Preparation : 20 minutes No of Servings:2 Spice level : 4 out of 5 Ingredients: Onions – 1/3 cup (chopped) Tomatoes – 1/3 cup (chopped) Green Chillies – 2 (adjust according to spice level) Garlic – 2 cloves Spinach – 2 cups (tightly packed) Oil – 1 tsp Salt – to taste Time of Preparation: Heat oil in a pan and add the onions and fry till they become soft....

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Avarakkai Carrot Poriyal (Stir Fry)

Posted by on Mar 6, 2013 in Veggie Entrees & Sides | 2 comments

A simple and delicious stir fry with broad beans and carrot. Whenever I have left over vegetables such as beans, carrot or cabbage, I mix them all and make a simple poriyal to go with rice. It is healthy with less oil and a perfect side for rice and sambar/rasam. Ingredients: Broad beans (avarakkai) – 300 gram Chopped carrot – 1 cup Oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Died red chili – 2 A pinch of asafoetida A few curry leaves Shredded coconut – 2 tbsp (optional) Turmeric powder – 1/4 tsp Salt to taste Method of Preparation: Snap off the ends and remove the strings from avarakkai. Cut into small pieces. Peel and chop carrots into small cubes. Boil beans and carrot with turmeric powder and 3/4 cup of water...

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Vendhaya Keerai Poriyal / Fenugreek leaves Fry

Posted by on Mar 4, 2013 in Veggie Entrees & Sides, Healthy Eats | 8 comments

I usually make Kootu with meth leaves. Recently my friend Jayanthi made this Methi Poriyal and it was not at all bitter. I got the recipe from her and tried this and it came out very well. We can make drumstick leaves fry too with this recipe. Time of Preparation : 20 minutes No of Servings : 2 to 3 Spice level : 3 Ingredients: Methi leaves – 1 bunch Mustard seeds – 1/2 tsp Split Urad dal – 1 tsp Red chillies – 3 Asafoetida – a pinch Onions – 1/4 cup (finely chopped) Garlic – 1 tsp (grated) Peanut powder – 1/4 cup (dry roasted and powdered) Oil – 2 tsp Salt – to taste Sugar – 1/2 tsp Method of Preparation: Cut the roots and thick stems oh the methi leaves and chop them. Wash the...

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Palak Paneer – Cottage Cheese in Spinach Gravy

Posted by on Feb 6, 2013 in Veggie Entrees & Sides, Paneer Recipes, North Indian recipes | 7 comments

Palak Paneer is a delicious Indian curry in which cottage cheese cubes (paneer) are cooked in a spinach gravy. This is served with Indian bread or roti or naan. The creamy spinach curry and the soft paneer melts in your mouth and will be a perfect dish for a party or a get together. Though I have tried various method of palak paneer this one is my favorite and I can’t wait to share it with you. Preparation time: 15 minutes Cooking time: 40 No. of servings: 6 Ingredients: Fresh or frozen paneer – 250 gram Chopped onion – 1 and 1/2 cups Green chilies – 3 Garlic cloves – 3 Chopped ginger – 1 tbsp Mint leaves – 1/2 cup Cilantro – 1 cup Spinach – 2 cups (packed) Big tomato – 1 Butter – 3 tbsp Oil...

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Soy Chunks Uruandai Kuzhambu / Soy Chunks Balls in Spicy Curry

Posted by on Feb 2, 2013 in Veggie Entrees & Sides, Kuzhambu/Sambar | 6 comments

My husband is a huge fan of Mutton Kola Urundai Kuzhambu but I wont cook meat. I replaced mutton by soy chunks and I tried this Soy Chunks Urundai Kuzhambu. My husband liked it very much and it was a super hit. It seems like it is a big procedure to make this urundai kuzhambu but it is actually not difficult to make. Here is the procedure for the soy chunks urundai kuzhambu… Time of Preparation : 60 minutes Spice level : 4 out of 5 No of Servings : 4 Ingredients: For Soy Chunks Balls: Soy Chunks – 1/2 cup Cinnamon stick – 1″ Cloves – 2 Cardamom – 1 Fennel Seeds – 1 tsp Cumin seeds – 1 tsp Coriander seeds – 2 tsp Red chillies – 3 Green chillies – 2 Ginger – 1″ (chopped) Garlic...

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Paneer Butter Masala

Posted by on Jan 25, 2013 in Veggie Entrees & Sides, Paneer Recipes, North Indian recipes, Slideshow | 32 comments

Paneer Butter Masala is one of the most popular vegetarian curries in Indian cuisine. Paneer (Indian cottage cheese cubes)  is dunked in a rich and creamy tomato gravy and served along with roti (Indian breads) or Flavored rice. It is one of the commonly found item in a restaurant menu. I am presenting a restaurant style Paneer Butter Masala with step by step instructions. This has always been a crowd pleaser. Tomato paste is the key in this recipe. I have tried using freshly made tomato puree but for some reason the sour taste in the canned tomato paste gives this dish a unique flavor. So please try to use tomato paste to achieve the right taste. Enjoy this dish and let me know your comments. Cooking time: 45 minutes No. of servings: 4 to 5 Spice level: 2.5...

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White Pumpkin Gravy / Ash Gourd Gravy for Rotis

Posted by on Dec 6, 2012 in Veggie Entrees & Sides | 2 comments

I am not a huge fan of Pumpkin. My cousin made this White Pumpkin Curry for Poori. From then I started loving pumpkin :). Believe me..those who don’t like pumpkin will fall in love with this White Pumpkin Curry. This Ash Gourd Gravy will be good with Chapati, Parathas and even Poori too. Time of Preparation : 25 minutes No of Servings : 3 to 4 Spice level : 4 out of 5 Ingredients: Cumin seeds – 1/2 tsp Curry leaves – a few Onions – 2 cups (thinly sliced) White Pumpkin – 2 cups (thinly sliced or cut into small cubes) Tomatoes – 1 1/2 cup (finely chopped) Oil – 1 tbsp Salt – to taste Masala to Grind: Garlic – 6 cloves Cinnamon stick – 1″ Cloves – 2 Coconut – 1/4 cup Coriander seeds – 1/2...

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Bhindi Masala Fry / Okra Masala Fry

Posted by on Nov 29, 2012 in Veggie Entrees & Sides | 3 comments

Bhindi fry generally needs lots of oil to get good taste. But this Okra masala fry needs very little oil for frying and it definitely gives a  very different and wonderful taste. My cousin saw this recipe in a TV show and she told me about this recipe. I tried this Okra fry and it was a super hit :). Time of preparation : 40 minutes Spice level : 3 out of 5 No of servings : 2 to 3 Ingredients: Okra – 1 lb Oil – 2 tbsp Salt – to taste Mustard seeds – 1/2 tsp Asafoetida – a pinch Curry leaves – a few Onions – 1/4 cup (finely chopped) To Grind: Red chillies – 8 Coriander seeds – 1 tsp Cumin seeds – 1/2 tsp Coconut – 3 tbsp Split Dalia – 1 tbsp Method...

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Vatana Sundal / Whole Dried White Peas Curry

Posted by on Oct 9, 2012 in Snacks, Navratri Recipes | 5 comments

Whenever we go to beach in India, we never miss this peas masala sundal.My husband asked for this beach style sundal for a long time. I tried this sundal once by trial and error method and it came out so well. We felt like having the same beach style pattani sundal. So I tried again with proper proportion of masalas and it came out so perfect.Here is the recipe.. Time of Preparation : 30 minutes No of Servings : 4 Spice level : 4 out of 5 Ingredients: Whole Dried White Peas – 1 cup Onions – 1 cup (finely chopped) Tomatoes – 1 cup (finely chopped) Fennel Seeds – 1 tsp Ginger Garlic Paste – 2 tsp Green chillies – 2 Turmeric powder – 1/2 tsp Sambar Powder – 1 tsp Rasam Powder – 1/2 tsp Coriander powder...

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