Nellai Potato Stirfry/Urulai Poriyal - Using Coconut and Jeera

Nellai Potato Stirfry/Urulai Poriyal

Usually Potato is loved by everyone in various versions like Fries,Kurma,StirFry, and so many...What is special in this stirfry??? Mostly we do potato stirfry with Ginger Garlic Paste or atleast with minced Garlic.But in this Nellai Potato StirFry we dont need GG Paste or Some Spicy Masala to enhance Taste.With Using Coconut and Jeera,is the magic ingredients in it.Really it makes your mouth Watery...You all try to make this as Starter....I Hope.:)

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Ingredients:

• Potato - 4
• Onion - 2(Finely Chopped)
• Chilli Powder - 2 Teaspoon
• Salt - To Taste
• Oil - 1 Tablespoon
• Curry Leaves - Few
• Mustard Seeds - 1 Teaspoon
• Urad Dhall - 1/2 Teaspoon

To Grind:

• Grated Coconut - 1/4 Cup
• Cumin Seeds/Jeera - 1 Teaspoon
• Shallots - 10

Preparation:

• Cut the Potato into Vertically thin.

• Heat oil in a pan,add Mustard Seedsand Curry leaves.

• After Splutters,add Finely Chopped Onions and saute till it become transparent.

• Add potatoes and sautefor few minutes and add chilli powder,Salt and mix well.

• Close it with lid and cook fully.

• Grind Coconut,Jeera,Shallots together as fine paste.

• Mix coconut paste with cooked potato and stir well it become dry.

• Serve with Rice Varieties.

SeppanKizhangu Kara Kuzhampu/Colacacia Gravy

Colacacia Gravy/Seppan Kizhangu Kara Kuzhampu

In Tamil,It is Seppan Kizhangu.Taro Root or Colacacia in English.Arbi Fry in Hindi.It is very familar in south indian Recipes.Taro Root is a root ingredient,In which we can make Spicy Gravy,Sambhar,Roast,Tikki,Cutlet so on.In this post we see how to prepare Seppan Kizhangu Kara Kuzhampu or Puli Kuzhampu.It goes well with Cooked Rice,Idly,Dosa.Try this recipe and send your valuable Feedback,Comments,Suggestions,

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Ingredients:

• SeppanKizhangu/Taro Root - 1/4 Kg
• Onion/Shallots - 1 Cup(Finely Chopped)
• Tomato - 1 Cup(Finely Chopped)
• Minced Garlic - 2 Teaspoon
• Curry Leaves - Few
• Tamarind Juice - 1 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder/Kuzhampu Masala Powder - 2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/2 Teaspoon
• Fresh Grated Coconut - 1/4 Cup
• Oil - 1 Tablespoon
• Salt - To Taste

Preparation:

• Wash Taro Root cleanly and pressure cook for 2 Whistles.

• Peel of the skin and keep it aside.

• Heat oil in a pan,Put Mustard Seeds and Fenugreek Seeds,after splutters add curry leaves and minced Garlic and saute.

• Add Finely chopped Onions and saute till the onions become transparent.

• Now add Finely Chopped Tomato and saute till the tomatoes mash.

• Add salt,Turmeric Powder,Chilli Powder and Tamarind Juice and mix well.

• Add required water and boil it.

• Now add cooked Taro root and close it with lid and cook in low flame,So that the masala penetrates into the cooked taro root.

• Grind Fresh Coocnut as fne paste with little water.

• After the raw smell goes off and oil separates,Mix well and Add coconut paste and wait till bubbles come.

• Transfer into bowl and garnish with finely chopped Coriander leaves.

• Serve hot with Cooked Rice or Idly or Dosa.

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry Using Home Made Dry Masala

Mochaikai Kathiri Poriyal - Lima Beans Lentil and Brinjal Stirfry

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Ingredients:

• Brinjal - 1/4 Kg
• Dry/Fresh Lima Beans - 1/2 Cup(I used Dry Lima Beans)
• Onion - 2
• Tamarind - Small Ball
• Salt - To taste
• Turmeric Powder - 1/4 Teaspoon
• Curry Leaves - Few
• Mustard Seeds - 1/2 Teaspoon
• Urad Dhall - 1 Teaspoon

To Grind:

• Dry Red Chilly - 5
• Coriander Seeds - 2 Tablespoon
• Bengal Gram - 2 Teaspoon
• Urad Dhall - 2 Teaspoon
• Grated Coconut - 2 Teaspoon

Preparation:

• Soak dry lima beans overnight and pressure cook separately with little salt.

• Cut Brinjal into square shape.Finely Chop the onions.

• Heat one Teaspoon of oil and fry the items those given under "To Grind" and grind finely.

• Heat oil in a pan and add Mustard seeds,Urad Dhall,Curry leaves,After splutters add onions and saute till it become transparent.

• Then Add Brinjal and saute.

• Add required salt and cooked lima beans and mix well.

• Add turmeric powder and Tamarind paste and cook well.

• Now add Fried and Grind Powder and Mix well it become Dry.

• Serve With Sambar Rice,Curd Rice.

Special Egg Thokku

Egg Thokku

It is Special Egg Thokku,Very tasty and Yummy Egg Masala suitable for Biryani,Sambar Rice,Curd Rice as your own wish.It tastes good.Try this recipe and Post your valuable Comments,Suggestions to

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Ingredients:

• Egg - 4
• Shallots - 1/4 Cup
• PepperCorns - 3 Teaspoon
• FennelSeeds/Saunf - 1/2 Teaspoon
• Garlic - 5 Pods
• Turmeric Powder - 1/4 Teaspoon
• Cinnamon - 1
• Salt - To Taste
• CurryLeaves - Few
• Coriander Leaves - Few
• Oil - 2 Teaspoon

Preparation:

• Boil eggs and remove shells and keep it aside.

• Grind Shallots,Peppercorns,FennelSeeds,Garlic,Cinnamon together coarsely.

• Heat oil in a pan and put curry leaves and grind paste and stir till raw smell goes off.

• Add required salt and stir well till the oil separates.

• Add sliced egg and mix well to apply masala over the eggs and transfer into bowl.

• Garnish with finely chopped coriander leaves.

Murungai Keerai Kadaiyal/ Drumstick Leaves Gravy

Murungai Keerai Kadaiyal

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Ingredients:

• Drumstick Leaves(Cleaned) - 2 Cups
• Toor Dhall - 1 Cup
• Shallots - 1/4 Cup
• Tomato - 3
• GreenChilly Or Dry Red Chilly - 5
• Tamarind - Small Ball
• Turmeric Powder - 1/4 Teaspoon
• Salt - To Taste

To Temper:

• Cooking Oil - 1 Tablespoon
• Mustard Seeds - 1/2 Teaspoon
• Asafoetida - A Pinch

Preparation:

• In Pressure cooker, Add All ingredients and add required water and cook for 3 to 4 Whistles.
• After Pressure released,Grind with "Kal Chatti" or using Mixer by adding required salt.
• Temper mustard seeds and asafoetida in oil and garnish in grind kadiyal.
• It is suitable for Cooked Rice,Idly,Dosa.

Mint Corinader Chicken Masala Or Green Chicken

MINT CORIANDER CHICKEN OR GREEN CHICKEN

Mostly we do chicken as gravy that contains fully of masala or we do chicken 65,like that of fry recipes or we do chicken biryani.But this is very unusual recipe and simple with very different taste.why not we try new innovative recipes in simple way.In that way we do this chicken masala with fresh mint leaves and coriander leaves.Hope you all enjoy this recipe....Do try this recipe with biryani or chapathi or poori and Post your Valuable Comments,Suggestions,Feedback to 

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Ingredients:

• Chicken - 1/2 Kg
• Onion - 2
• Tomato - 2
• Ginger - 1 Inch
• Garlic - 10 Pods
• GreenChilly - 4
• Mint Leaves - 1 Cup
• Coriander Leaves - 1 Cup
• Curd - 1/4 Cup
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder - 1 Teaspoon
• Garam Masala - 1/2 Teaspoon
• Salt - To Taste
• Oil - 2 Tablespoon

Preparation:

• Wash chicken and keep aside.

• Grind Ginger, Garlic, Coriander Leaves, Mint Leaves, Green Chilly together.

• Marinate the chicken with grind green paste,curd,little salt,turmeric powder,and 1 teaspoon of oil.Keep this chicken to marinate for half an hour to one hour.

• Finely Chop the Onions and Tomato.

• Take a pan and oil in it,add finely chopped onions and saute till the onions become transparent.

• Now add the chicken with green paste which marinated before and stir well.Since it marinate for some time.So it cook fast.

• Add Remaining salt,Turmeric Powder,Chilli Powder,Garam Masala and stir well.

• Sprinkle little water and close it with lid and cook well.

• After cooked well,Add little pepper powder if you need.

• Garnish with coriander leaves and serve hot.

• Enjoy with Green Chicken.Hope you all enjoy the new taste.

Green Chicken

Smashed Brinjal Gravy/Kathirikai Kadaiyal

Smashed Brinjal Gravy / Kathirikai Kadaiyal

Kathirikai Kadaiyal is a traditional recipes which suits with mostly Idly and Dosa.It makes mouth watery.whenyou do this the brinjal should be seedless.We say "Mull Kathirikai" that is very much suitable to prepare this Gravy.Enjoying doing this recipe and post your comments,Suggestions,FeedBack to

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Ingredients:

• Brinjal - 5
• Onion - 2
• Tomato - 2
• Garlic - 5 Pods
• GreenChilly - 5
• Tamarind - small ball
• Mustard Seeds - 1/4 Teaspoon
• Salt - To Taste
• Oil - 1 Teaspoon

Preparation:

• Cut Brinjal,Onion,Tomato into cubes.

• Take A Pressure Cooker and heat oil in it.

• Add Mustard Seeds,After splutters add Onions,GreenChilly,Garlic and saute for a minute.

• Add Brinjal to it and saute till the color changes and add tomato it and saute till the tomato smashed and add required salt and one Cup water and pressure cook for one whistle.

• After Pressure release,Make it cool and grind coarsely.In Traditional way we do this with "Kalchatti and Mathu".

• If you have that do with that or else grind in mixer itself.

• Serve Hot with Idly or Dosa.

Add caption

Groundnut Chutney

Groundnut Chutney

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Ingredients:

• Groundnut - 1 Cup
• Garlic - 4 Pods
• Green Chilly - 5
• Coriander Leaves - 2 Teaspoon
• Curry Leaves - 1 Teaspoon
• Tamarind - Pinch
• Salt - To Taste
• Oil - 1 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Curry Leaves - Few

Preparation:

• Fry Groundnut in a Pan till It roast well.Make it Cool and remove the skin and keep it aside.

• Grind Fried Groundnut,Garlic,GreenChilly,Coriander Leaves,CurryLeaves,Tamarind and salt together.

• Temper Mustard Seeds and Curry leaves with little Asafoetida(Optional).For any Chutney if pinch of Asafoetida added makes the taste little more higher.

• Garnish the chutney with temper Mustard Seeds.

Vazhaika Fry / Raw Banana Fry

Vazhaikai Poriyal

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Ingredients:

• Raw Banana - 2
• Onion - 1
• Tomato - 3
• Minced Garlic - 1/2 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Turmeric Powder - Pinch
• Chilli Powder - 1 Teaspoon
• Curry Leaves - Few
• Oil - 2 Teaspoon
• Salt - To Taste

Preparation:

• Finely Chop Onions and Tomato.

• Remove the skin of Raw Banana and Slice it as round shape.

• Take a pan,Heat oil and put mustard seeds.After Splutters add curry leaves and onions,Saute for 2 minutes.

• Add Sliced Raw Banana and saute till the raw smell goes off.

• Add Tomato,Salt,Turmeric Powder,Chilli Powder and add little water and cook well.

• Garnish with Coriander Leaves.

Mint Chutney

MINT CHUTNEY

     It is a side dish for Idly.It is also used with Cooked Rice.Mint, is a herb we use regularly in home.It is rich in vitamins and minerals.It is many used for digestion.It is more helpful to Blood Pressure.

INGREDIENTS:

• Mint Leaves - 1 Cup
• Onion - 1/4 Cup
• Dry Red Chilly - 3
• Urad Dhall - 1/4 Teaspoon
• Bengal Gram - 1/4 Teaspoon
• Garlic - 5 Pods
• Salt - As Needed

TO TEMPER:

• Oil - 1 Teaspoon
• Mustard Seeds - 1/4 Teaspoon
• Asfoetida - One Pinch

PREPARATION:

• Take a pan,heat one teaspoon of oil and put Bengal gram,urad dhall and dry red chilly and fry and keep aside.

• In the same pan,Saute mint leaves and garlic together and make it cool and grind with salt and already fried items.

• Garnish with Tempered mustard seeds with asafoetida.

• Serve with Idly,Dosa,Cooked Rice.

Mint Chutney

Ridge Ground Chutney/ Peerkankai Chutney

RIDGE GROUND CHUTNEY/PEERKANKAI CHUTNEY

After a  small break i am writing this post,Hereafter surely you all get delicious recipes from my blog to make you all enjoy.I had this ridge ground chutney in  Hyderabad,It is very tasty and spicy.It go well with idly and dosa.All do prepare this chutney and Enjoy....:)

Ingredients:

• Ridge Ground - 1 Cup(Finely Chopped)
• Onion - 2(Cut into Square)
• Urad Dhall - 1 Teaspoon
• Bengal Gram - 1 Teaspoon
• Dry Red Chilly - 6
• Garlic - 5 Pods
• Oil - 2 Tablespoon
• Salt - To Taste

To Temper:

• Mustard Seeds - 1/2 Teaspoon
• Urad Dhall - 1/2 Teaspoon
• Oil - 1 Teaspoon

Preparation:

• Take a pan,heat oil and add urad dhall andd bengal gram,Stir till it become golden brown.

• Add Dry Red Chily and onion and saute it.

• Then add garlic and finely chopped RidgeGround and saute it well till the raw of the ridgeground goes off.

• Make it cool and grind it with required water.

• Temper mustard seeds and pour over the grind chutney.

• It go well with is idly or Dosa.

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Plantain Flower Poriyal

PLANTAIN FLOWER STIR FRY/PORIYAL:

Plantain flower is good for health to everyone.It has rich fibre content and rich vitamins and proteins.It has many health benefits.The flower contains antioxidant property.The traditional health benefits of plantain flower is used for constipation and ulcer problems.It is very much useful for women which is used for irregular periods and mensural cramps.So prepare plantain flower and get health benefits of plantain flower.

INGREDIENTS:

• Plantain Flower - 1
• Onion - 3
• Tomato - 1(Optional)
• Garlic - 10 Pods
• Cinnamon - 1 Stick
• Cloves - 1
• Saunf/Fennel Seeds - 1 Teaspoon
• Salt - To Taste
• Oil - 1 Teaspoon
• Split Roasted Gram - 3 Tablespoon(Powdered)

PREPARATION:

• Clean and finely chop the plantain flower.

• Finely Chop onion,tomato,garlic.

• Grind cinnamon,Clove,Sanuf together.

• Take a pan and heat oil and add onion and garlic and saute.

• Add finely chopped plantain flower to it and saute well.

• Add tomato,required salt and grind cinnamon,clove,saunf powder.

• Close it with lid cook well with low flame.

• Add split roasted gram powder and mix well.

• Serve hot.

Egg Curry(With Coconut Milk)

MALABAR EGG CURRY

Hi Friends,

           It is a traditional kerala recipe.In tamilnadu also we prepare Egg Kuzhampu in some other style.In this malabar egg gravy,prepared using coconut milk,so it differs from other egg gravy.While using coconut milk we have cook slowly and not more to cook after coconut milk adds.When first time i tried i didnt expect the taste this much....really awesome...:).It best suits with Idiyappam,Idly,Dosa,White Rice.First time i tried with tiffin items,To Visualize to you all i used plain white rice.That is also very much tasty.Use fresh coconut to make coconut milk.Go Try it and post your feedback as comments.....:)


Ingredients :

• Egg - 3
• Onion - 2
• Ginger Garlic Paste - 1 Teaspoon
• Thick Coconut milk - 1 Cup
• Thin Coconut milk - 1 Cup
• Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Turmeric Powder - 1/4Teaspoon
• Garam Masala - 1 Teaspoon
• Coconut Oil - 2 Teaspoon
• Mustard Seeds - 1/4 Teaspoon
• Cumin Seeds - 1/4 Teaspoon
• Curry leaves - few

Preparation:

Boil eggs.

Heat a pan,add oil and put mustard seeds and cumin seeds,after splutters add finely chopped onions and curry leaves and sauté it.

Add chilli powder,coriander powder,garam masala and turmeric powder and mix well.

Add ginger garlic paste and stir.

Now add thin coconut milk and boil for 5 minutes.

After add thick coconut milk and wait till bubble comes then add boiled cutted into halves eggs into the gravy.

Now malabar egg gravy is ready to serve.

Mom Style Mutton Gravy

MY MOM STYLE MUTTON GRAVY 

My mom prepare this type of mutton gravy.She doesn't eat non vegetarian but she cooks very well.My mom also prepare chicken gravy in the same method.She add potatoes in to it,I like that potatoes which absorbed mutton stock ie potatoes with non veg taste.Now we see how to prepare how to prepare this mutton gravy.Enjoy this Gravy....Send your feedback as your comments.....:)

INGREDIENTS:

• Mutton - 1 kg
• Turmeric Powder - 1/2 Teaspoon 
• Red Chilli Powder - 1 Teaspoon
• Coriander Powder - 1 Teaspoon
• Ginger Garlic Paste - 1 Teaspoon
• Salt - To Taste
• Oil - 2 Tablespoon

TO FRY AND GRIND:

• Onion - 4
• Tomato - 4
• Saunf /Fennel Seeds - 1/2 Teaspoon
• GreenChilly -3
• Cinnamom - 1 Stick
• Cloves - 4
• Pepper Corns - 10
• Coriander Leaves - 1 Bowl Full
• Ginger - 2 Inch
• Garlic - 5 Pods

PREPARATION;

• Wash the mutton cleanly and squeeze it without water and keep aside.

• Cut the onion and tomato into square.

• Take a pan,heat one teaspoon of oil and add the ingredients int the table"To Fry And Grind" and saute till the onion become golden brown and grind it as fine paste.

• Take a another pan,heat oil and add washed mutton and turmeric powder and ginger garlic paste and saute well,after 5 mins it become waterish and saute well till water become dry.

• Then add salt and grind paste and chilli powder and corinader powder and add required water and cook for 2 whistle.

• After pressure goes off mix well and garnish with finely chopped coriander leaves.

• If you need add grated cooconut to it and serve hot.

• I had this with Dosa.But it well also with idly,chapathi,Poori and also for Rice.

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Instant Kurma

Hi Friends,

This post gives you Instant Kurma.This is very easy method to prepare in your rush time.In ten minutes you can prepare this kurma for Idily,Dosa,Chapathi,Poori.Prepare this and enjoy yourself.....Post your feeedback as comments.........


Ingredients:
To Grind:

• Fresh Coconut - 1/2 Cup
• Tomato - 1
• Saunf/Fennel Seeds - 1/2 Teaspoon
• Pepper - 1/4 Teaspoon
• Green Chilly - 1
• Cinnamon - 1
• Cloves - 2
• Ginger - 1 inch
• Garlic - 2 pods
• Turmeric Powder - One Pinch
• Chilli Powder - 1/2 Teaspoon
• Spilt Roasted Gram/Chutney Kadalai - 1 Teaspoon

To Saute:

• Onion - 1(Finely Chopped)
• Curry Leaves - few
• Mustard Seeds - 1/2 Teaspoon
• Oil - 1 Tablespoon

Preparation:

• Grind all the ingrdients finely in the table to grind.

• Finely Chop the onion.

• Heat oil in a pan,put mustard seeds,after splutter add curry leaves and onion and saute till it cook well.

• Add Grinded paste to it and add required water to it and mix well.

• Boil till raw smell goes off.

• Garnish with finely chopped coriander leaves.

• Serve Hot with Idili,Dosa,Chapathi.

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Garlic Gravy/Poondu Kozhapu

Hi Friends,

This post gives you traditional garlic gravy/poondu kozhapu....:)

Ingredients:

• Garlic(Peeled) - 1 Cup
• Onion - 2(Finely Chop)
• Tomato - 2(Finely Chop)
• Curry Leaves - few
• Tamarind - lemon size
• Pepper - 1/4 Teaspoon
• Mustard Seeds - 1/2 Teaspoon
• Fenugreek Seeds - 1/4 Teaspoon
• Oil - 1/4 Cup(Gingelly Oil)
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder or Vazthakuzhapu mix - 2 Teaspoon
• Salt - As Needed

Preparation:

• Heat oil in a pan and splutter mustard seed,fenugreek,pepper.

• Add garlic and saute,add onion and curry leaves and saute till onion become soft.

• Add Tomato and stir till it become smash.

• Soak Tamarind and get paste.

• Add tamarind paste and turmeric powder,chilli powder and mix well with required water.

• Boil till raw smell goes off and oil separate from it.

• To enhance the taste add very little jaggery to it.

• Serve hot with hot rice.

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Peas - Potato Kurma

Hi Friends,

This Post gives spicy Peas Potato Kurma......:)

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Ingredients:

• Peas - 1 Cup
• Potato - 2
• Onion - 1
• Tomato - 2
• Ginger Garlic Paste - 1 Tablespoon
• Cinnamon - 1 Stick 
• Cloves - 2
• Curry Leaves - few
• Coriander Leaves - 1 Tablespoon(Finely Chopped)
• Fresh Coconut - 1/4 Cup
• Saunf/Fennel Seeds - 1/4 Teaspoon
• Split roasted Gram - 1 Teaspoon
• Turmeric powder - 1/4 Teaspoon
• Chilli Powder - 2 Teaspoon
• Salt - As Needed
• Oil - 2 Teaspoon

Preparation:

• Finely Chop Onion And Tomato.

• If peas is not fresh,then soak for 8 hours cook in 2 whistles.

• Cut potatoes in square shape.

• Take a pan,Heat oil and splutter cinnamon and cloves,then add onion and curry leaves and saute till the onion become transparent.

• Add Ginger Garlic paste and peas and potato and saute till raw smell goes off.

• Now add tomato and salt,mix well till the tomatoes get smash.

• After the tomato get smashed add turmeric powder,Chilli powder or Aachi kuzampu milagai powder and add required water and cook well.

• Grind coconut,saunf,split roasted gram together as fine paste.

• Add grind cocnut paste to cooked peas potato gravy and boil for 5 minutes.

• Transfer to a bowl and garnish with finely chopped coriander leaves.

• Serve hot with chapathi,dosa,idly,poori or even with rice.

• Enjoy with peas potato kurma.

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Onion Chutney

ONION CHUTNEY

Ingredients:

• Onion - 2
• Tomato -2
• Channa Dhall - 1/2 Teaspoon
• Urad Dhall - 1/2 Teaspoon
• Dry Red Chilly - 1
• Garlic - 2 pods
• Oil - 1 Teaspoon
• Salt - To salt

Preparation:

• Cut the onion into square shape.Cut tomato into two halves.

• Take a pan,heat oil,put channa dhal,urad dhal,dry red chilly,garlic one by one.

• Stir till dhal turn into golden brown.

• Add onion and saute.then add tomato,stir till the tomato smash fully.

• Keep it aside to cool,after it cools grind with required salt and grind coarsely.

• Transfer into a bowl and temper half teaspoon of mustard seeds in 1 teaspoon and pour over it.

• It is good with Idly,Dosa.

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Channa Masala

Hi Friends,

I always like channa masala with poori or chapathi.In my childhood days when go to hotels,i prefer to order chola poori and channa masala.It comes with big poori of white color with this yummy channa masala.so i started cooking i like to prepare channa masala.after long time of experience i am presenting this yummy channa masala.Hope fully you all enjoy this channa masala.Do try it and post your feedback as comments.......:)

Ingredients:

• White Channa - 1 Cup
• Onion - 1
• Tomato -1
• Green Chilli - 1
• Ginger - 1 inch
• Garlic - 3 pods
• Oil - 1 Tablespoon
• Salt - To Taste
• Turmeric Powder - 1/4 Teaspoon
• Chilli Powder - 1 Teaspoon
• Coriander Powder - 2 Teaspoon
• Channa Masala Powder - 1 Teaspoon
• Cumin Seeds - 1/4 Teaspoon
• Bay Leaves - 1

Preparation:

• Soak Channa for 8 Hours or Over night.

• Cook Channa with required salt for 4 to 5 Whistles.When Cook add water to immerse channa that is enough.

• Grind Ginger,Garlic,Onion,Green Chilly together.

• Make tomato as puree.

• Take a pan,Heat oil on it and add seasoning items like Cumin seeds and Bay leaves.

• Add Grinded onion paste and stir well till its raw smell goes off.

• Then Add Tomato puree and mix well till the color changes.

• Now Add all Spice powder into it and stir well for 2 minutes.

• Add Cooked Channa to it with the water.

• Stir well And Cook Till you get the Correct Consistency like paste.

• Yummy Channa Masala is ready to Serve.Serve with Chapathi,Poori,Pulav.

Muttor Paneer Masala/Peas Paneer Masala

Hi Friends,

This post gives you delicious Muttor panner masala....Enjoy...:)

Ingredients:

• Peas - 1 Cup
• Cottage Cheese/Paneer - 1 Cup(Cut into Square)
• Onion -1
• Tomato -1
• Ginger - 1 inch
• Garlic - 2 Pods
• Chilli Powder - 1 Teaspoon
• Coriander Powder - 2 Teaspoon
• Turmeric Powder - 1/4 Teaspoon
• Garam Masala - 1 Teaspoon
• Salt - To Taste
• Cahewnuts - few
• Poppy Seeds - 1 Teaspoon
• Coriander Leaves - 1 Tablespoon(Finely Chopped)
• Cinnamon - 1
• Cloves - 2
• Cumin Seeds - 1/2 Teaspoon
• Oil - 1 Tablespoon
• Butter - 1 Teaspoon

Preparation:

• Grind Onion,Tomato,Ginger,Garlic as fine paste.

• Soak Cahewnuts and Poppy Seeds in warm water for half an hour.

• Grind Soaked Cahewnuts and Poppy seeds as fine paste.

• If you are not use fresh peas,Soak dried peas for 8 hours and pressure cook for two whistle.Or else use frozen peas.

• Take a pan,Heat oil and butter together.

• Add Cinnamon,cloves,Cumin seeds,after splutters add grind onion paste.

• Stir well till its raw smell goes off.

• Add Turmeric powder,chilli powder,coriander powder,garam masala to  it.

• Mix well for 5 Minutes.

• Add cooked peas and mix well.After 5 minutes add squared paneer.

• Cook for 5 minutes.Garnish with finely chopped coriander leaves.

• Serve hot with Chapathi or Fried Rice.

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