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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Mushroom Pepper Masala

Posted by on Aug 8, 2014 in Veggie Entrees & Sides | 0 comments

I like to cook mushrooms often because they have very high nutritional value. I got this recipe from my aunt and it is very simple to cook. It goes well with Chapati as well as rice. Time of Preparation : 30 minutes No of Servings : 2 to 3 Spice level : 3 out of 5</strong> Ingredients: Mushroom – 2 cups (chopped to cubes) Onions – 1/2 cup (finely chopped) Tomatoes – 1/3 cup (chopped) Red chilli powder – 1/2 tsp Coriander powder – 1 tsp Turmeric powder – 1/4 tsp Salt – to taste Fennel seeds – 1/2 tsp Bay leaf – 1 Oil – 1 tbsp Coriander leaves – to garnish To Grind: Coconut – 3 tbsp Black pepper – 1 tsp Cumin seeds – 1 tsp Method of Preparation: Heat oil in a pan and add...

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Rajma / Red Kidney Beans Curry

Posted by on Aug 20, 2013 in Veggie Entrees & Sides | 5 comments

Rajma is a very popular dish in Northern India. Red Kidney Beans in a thick gravy with lots of Indian Spices is usually served with Rice, Jeera Rice or Chapati or Naan. Time of Preparation : 40 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Red Kidney Beans – 1/2 cup Cinnamon stick – 1/2″ Cloves – 2 Bay leaf – 1 Cumin seeds – 1/2 tsp Onions – 1 cup (finely chopped) Green chillies – 2 (finely chopped) Ginger – 1 tsp (grated) Tomatoes – 1  cup (finely chopped) Tomato Paste – 2 tbsp (I have used canned tomato) Red chilli powder -1/2 tsp Coriander powder – 1 tsp Cumin powder – 1/2 tsp Garam masala powder – 1/2 tsp Salt – to taste Oil – 2 tbsp Asafoetida –...

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Cauliflower Korma / Cauliflower in Cashew and Coconut Milk Gravy

Posted by on Aug 17, 2013 in Veggie Entrees & Sides | 1 comment

When we think of Korma, we generally make with green chillies or Red chilly powder. For this Korma, we use Red Chillies for the spice. I got this Korma Recipe from my friends mom and this Korma will be very good with Chapati. Time of Preparation : 45 minutes No of Servings : 3 to 4 Spice level : 4 out of 5 Ingredients: Cauliflower florets – 1 1/2 cups Onions – 1 1/4 cup (finely chopped) Tomatoes – 1 cup (finely chopped) Bay leaves – 2 Coconut milk – 1 cup (adjust according to the thickness) Green peas (I have used frozen)- 1/2 cup (optional) Oil – 1 tbsp Salt – to taste Coriander leaves – 2 tbsp Masala to Grind: Cinnamon stick – 1″ Clove – 1 Red chillies – 6 Coriander seeds – 1 tsp Khus...

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Kathirikai Masala Fry / Eggplant Fry

Posted by on Aug 8, 2013 in Veggie Entrees & Sides | 1 comment

This Eggplant Masala Fry is almost similar to Stuffed Eggplant Fry and it is even simple to make. I got this recipe from one of my friends and it will be very good with sambar or any variety rice. Time of Preparation : 20 to 30 minutes Spice level : 3 out of 5 No of Servings : 2 Ingredients: Small Eggplant (Brinjals) – 8 (cut them length wise 6 to 8 pieces each) Salt – to taste Oil – 3 tsp Turmeric powder – 1/4 tsp Tamarind – Marble size For Seasoning: Mustard seeds – 1/2 tsp Curry leaves – a few Asafoetida – a pinch Masala to Grind: Red chillies – 5 Black Pepper – 8 to 10 Coriander seeds – 1 tbsp Channa dal – 1 tbsp Peanuts – 1 tbsp Sesame seeds – 1 tbsp...

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Mullangi Chutney / Radish Chutney

Posted by on Jul 29, 2013 in Chutneys | 0 comments

Whenever we think of Radish, the first thing that comes to our mind is Radish Sambar or Radish Paratha. My Grandmother usesd to make chutneys with all veggies. This Radish Chutney can be made in many ways. It will take just 15 minutes to make this chutney and it will be good with Idly / Dosa or even rice. Time of Preparation : 15 minutes No of Servings : 2 Spice level : 3 out of 5 Ingredients: Oil – 1 tsp Cumin seeds – 1 tsp Red chillies – 4 Urad dal – 1 tsp Coriander seeds – 1 tsp Onions – 1/4 cup (finely chopped) Radish – 1 1/2 cups (peeled, washed and cut into small cubes) Turmeric powder – a pinch Salt – to taste For seasoning: Oil – 1/2 tsp Mustard seeds – 1/2 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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Cabbage Stir Fry (Version 2) / Cabbage Poriyal

Posted by on Jun 4, 2013 in Veggie Entrees & Sides | 2 comments

This version of Cabbage poriyal is the basic version of the poriyal but it will be very tasty and healthy. When we want to eat something light and healthy, this version of cabbage poriyal is a good choice. Time of Preparation : 20 minutes No of Servings : 2 Spice level : 3 Ingredients: Cabbage – 4 cups (thinly chopped) Mustard seeds – 1/2 tsp Asafoetida – a pinch Split Urad dal – 1 1/2 tsp Green Chillies – 2 (slit lengthwise) Grated ginger – 1 tsp Curry leaves – a few Grated coconut – 1 tbsp Oil – 1 tsp Salt – to taste Method of Preparation: Heat oil in a pan and add the mustard seeds followed by the asafoetida, curry leaves, split urad dal, green chillies and grated ginger. Fry for a minute and add the...

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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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Elavan Mathan Pachadi – Pumpkin and Melon Curry

Posted by on May 23, 2013 in Veggie Entrees & Sides, Kootu/lentil Stew, Onam and Vishu | 4 comments

Elavan Mathan Pachadi is again a simple and traditional Palakad dish which is generally served with rice and Milagootal. Winter Melon (ash gourd) and Pumpkin are known as “Elavan or Kumbalanga” and “Mathan or Mathanga” respectively in Malayalam. This pachadi can also be served with any type of rice or roti. Both pumpkin and ash gourd are nutritious vegetables. So this is a perfect way to add these vegetables to your daily diet. Preparation time: 30 minutes No. of servings: 6 Spice level: 3 out of 6 Ingredients: Elavan (winter melon) – 1 cup Mathan or parangikkai – 1 cup Whole tamarind – small lemon size Turmeric powder – 1/4 tsp Shredded coconut – 1/4 cup Mustard seeds – 1 tsp Green chilies – 1 Oil – 1 tsp Dried chili – 1 A few curry leaves Salt to...

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Roasted Brussels Sprouts

Posted by on Apr 24, 2013 in Veggie Entrees & Sides, Healthy Eats | 1 comment

Brussels Sprouts are leafy vegetables look like miniature cabbages. They have high nutritional value and they are believed to have anticancer properties. I like them to be cooked lightly and they are really tasty when we roast them. Here is the recipe for the simple Brussels Sprouts roast… Time of Preparation : 5 minutes Cooking Time : 40 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Brussels Sprouts – 1 pound Red Onion – 1/2 (thinly sliced) Olive oil – 2 tbsp Cumin seeds – 1/2 tsp Black pepper – 1 tsp (freshly ground) (adjust according to taste) Salt – to taste Method of Preparation: Preheat the oven to 400 degrees F. Remove the stems of the brussels sprouts and remove any outer yellow leaves. Cut them to 4 and keep...

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Poondu Chutney / Garlic Chutney

Posted by on Apr 9, 2013 in Chutneys | 1 comment

My mom used to make this garlic chutney often. Garlic chutney is made with just garlic and tomatoes. There is no addition of onions. It is very simple to make and if you have peeled garlic, this chutney will be ready in 5 minutes :). Time of Preparation : 15 minutes No of Servings : 2 to 3 Spice level : 3 out of 5 Ingredients: Garlic cloves – 1 cup (peeled) Tomatoes – 1 cup (chopped) Red chillies – 4 to 5 (according to spice level) Salt – to taste Oil – 1 tsp For Seasoning: Oil – 1/2 tsp (preferably sesame oil) Mustard seeds – 1/2 tsp Curry leaves – a few Split urad dal – 1/2 tsp Method of Preparation: Heat oil in a pan and fry red chillies followed by garlic. When the garlic cloves...

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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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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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Panner Bhurji Gravy ( Shredded Cottage Cheese in Rich Tomato Gravy )

Posted by on Jan 8, 2013 in Paneer Recipes | 3 comments

When I went to Pune some 4 years back, I tasted this amazing Paneer Bhurji in a restaurant. From then, I tried to make Paneer Bhurji with the same taste. Recently when I tried, I got almost the same taste. I made it for my niece and she too loved it. Canned tomato paste made this gravy even more richer. It is really simple to make and we can follow the same procedure for regular Paneer Butter Masala too :). Time of Preparation : 30 minutes No of Servings: 6 Spice level : 1 Ingredients: Paneer (grated) – 200 grams Onions – 1 cup (chopped) Ginger garlic paste – 1 1/2 tbsp (I have used homemade) Tomato Paste – 50 grams (I ve used 1 small can tomato paste to bring the taste like restaurant style) Green Bell Pepper...

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Spicy Onion Chutney / Vengaya Chutney

Posted by on Dec 9, 2012 in Chutneys | 1 comment

My mom used to make this Onion Chutney and I like this a lot. This is really simple to make and will be nice with Dosa, Idly ..For spice lovers, just add an extra red chilly.. Time of Preparation : 10 minutes (excluding the time to peel pearl onions) No of Servings : 1 Spice level : 4 out of 5 Ingredients: Pearl Onions : 1 cup (peeled) Red Chillies – 3 Tamarind paste – 1 tsp Salt – to taste Oil – 1 tsp For seasoning: Oil – 1 tsp Mustard seeds – 1/4 tsp Asafoetida – a pinch Curry leaves – a few Method of Preparation: Heat oil in a pan and add the red chillies followed by the pearl onions. Fry till they become translucent. Let it cool and add very little salt and tamarind paste....

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