Paneer Recipes / Paneer Recipe Collection

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Chilli Paneer	Homemade Paneer	Paneer Jalfrezi
Palak Paneer	Kadai Paneer	Paneer Pulao
Paneer Korma	Paneer Mutter Masala	Paneer Chatpat
Paneer Bhurji	Paneer Malai Methi Matter	Flavoured Paneer
Almond Mutter Paneer	Shahi Paneer	Tandoori Paneer Tikka

Chilli Garlic Paneer	Dhaba Style Paneer Masala	Paneer Capsicum Masala
Paneer Stuffed Capsicum	Paneer Do Pyaza	Paneer Lababdar
Reshmi Paneer	Tawa Paneer	Paneer Ghee Roast

Chingari Paneer

Karuvadu Thokku Recipe / Dry Fish Curry / Salted Dried Fish Curry / Dry Fish Thokku Recipe

Karuvadu Thokku

Ingredients
Karuvadu / Dry Fish -8 small pieces
Chopped onion - 1
Chopped tomato - 2
Chopped garlic -10
Curry leaves few
Salt to taste
Turmeric powder - 1/4tsp
Red chilly powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Crushed whole pepper - 1 tsp
Tamarind - a small lime size
(Dilute tamarind in water make a thick extract)
Tempering
Mustard-1tsp
Fennel seeds-1/4tsp
Red chillies-4
Oil- 3tbsp
Method
Wash & clean the dry fish to make sure there is no sand.
Rinse with little turmeric powder & salt,keep it aside.
Heat oil in a pan & temper it with above ingredients.
Fry onion,garlic & curry leaves till light brown.Now add the tomato & saute till its mashed well.
Add all the dry ingredients & the dry fish,fry for couple more minutes.
Pour the tamarind extract & needed water.
Cover & cook till the fish is well cooked & the masala leaves the sides of the pan.
Switch off the flame sprinkle the freshly powdered pepper,mix well.
Garnish with curry & coriander leaves.Best served with plain rice.

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Featured in Namastey Magazine - Austraila

Proud to inform that my recipe featured in Namastey Magazine of Darwin-Australia.Thanks to my friend Neethi Ashok to recognize my work...http://issuu.com/namasteynt/docs/namasteynt_december_2014/0

Kollu Chutney / Horse Gram Chutney / Kollu Paruppu Chutney / Ulavalu Chutney

Kollu Chutney

Ingredients
Kollu / Horse gram -1/4 cup
Coconut-2 tbsp
Channa dal-1tbsp
Jeera/cumin-1tsp
Coriander seeds/dhaniya-1/4tsp
Red chillies - 3
Salt to taste
Tamarind paste-1tsp or a very small piece
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal- 1/4tsp
Curry leaves - few
Hing-a pinch
Method
Dry roast kollu till light brown,keep it aside
In the same pan dry roast channa dal,jeera,coriander seeds,coconut,red chillies till light brown.
Cool all the ingredients & grind with salt,tamarind & little water to a smooth paste.
Heat oil & temper it with above ingredients.
Pour it into the chutney mix & serve with any tiffin .

Check out for another version HERE

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Vankaya Perugu Koora / Brinjal Curd Curry Recipe / Vankai Perugu Koora Recipe

Vankaya Perugu Koora

Ingredients
Brinjal -6
(Small size purple long brinjal)
Chopped onion-1/2
Chopped curry & coriander leaves-2tsp
Ginger & Garlic paste-1tsp
Slit green chillies-2
Turmeric powder-1/2tsp
Red chilly powder-1/2 tsp
Coriander powder-1tsp
Salt to taste
Besan-1 tsp
Curd-3tbsp
Oil-6tsp
Method
Slit the brinjals on top like a "X",do not cut all the way to the end.
Take a bowl add the turmeric powder,salt,besan & curd.Make a smooth paste,keep it aside.
Heat oil in a kadai add the onion,green chillies & curry leaves,fry till its transparent.
Now add the ginger/garlic paste red chilly powder,coriander powder & some salt.Fry till raw smell disappears.
Add the slit brinjals saute for 2 to 3 minutes.Sprinkle very little water ,cover & cook till its half cooked.
Pour the curd mixture & cook till the brinjals are fully cooked & the masala leaves the sides of the pan.
Switch off the flame garnish with curry & coriander leaves & serve hot with rice or roti.

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Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe

Carrot Rice

Tempering
Oil-1 & 1/2 tbsp
Mustard-1tsp
Urad & Channa Dal-1 & 1/2 tsp
Jeera/ cumin-1/2tsp
Chopped green chillies-3
Curry leaves-little
Turmeric powder-1/4tsp
Curry powder-1tsp (optional)
Other ingredients
Grated carrots-3 cups
Salt to taste
Cooked rice - 3 cups
Method
Heat oil in a pan & temper it with above ingredients.
Add the grated carrots & salt fry in low flame till carrots are soft & cooked.
Add the rice & mix it well.Switch off the stove.
Garnish with coriander leaves & serve it hot with raita.

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Nei Appam Recipe / Karthigai Appam Recipe / Karthigai Deepam Recipe

Nei Appam

Ingredients
Raw rice - 1 cup
Jaggery - 1 cup
Grated coconut -1/4 cup
Crushed cardamom -4
Salt a pinch
Cooking soda - 2 generous pinches
Ghee as needed
Method
Wash & soak rice in water for 2 to 3 hours.Drain the water & grind to a smooth thick batter.Add water in intervals while grinding.
Melt jaggery in little water,strain the jaggery to remove any impurities.If the jaggery is clean then no need to melt just crush & add it to the batter.
Remove the batter in a bowl add the cooking soda,salt,coconut & cardamom powder.Mix it well,fermentation not needed.
Heat a panniyaram pan pour ghee in the holes.Pour a ladle of batter in medium low flame cook the appam till crisp & golden brown on both sides.
Make sure the paniyarams are covered with ghee while cooking.
Note:
a) fermentation not needed for this appam.
b) If your batter goes watery just mix some wheat flour to get the right consistency.

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Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe

Dondakaya Pachadi

Ingredients
Chopped dondakaya / Kovakkai / Ivy Gourd -20
Salt to taste
Tamarind - a small piece
Green chillies-2
Sesame seeds-1/2tbsp
Peanuts-1tbsp
Garlic-1
Tempering
Oil-2tsp
Mustard,Jeera - together 1/2 tsp
Red chillies-1
Crushed garlic-1
Curry leaves few
Method
Heat 1tsp of oil in a pan in medium low flame fry all the above ingredients till light brown.
Cool the mixture & grind it to a semi smooth thick paste.Add very little water for grinding.Transfer this to a bowl.
Heat remaining oil in a pan & temper it with above ingredients.
Pour it on top of the ground mixture.
Mix well & best served with plain rice.

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Paneer Paratha Recipe / Stuffed Paneer Paratha / Paneer Parata Recipe / Cottage Cheese Stuffed Paratha Recipe

Paneer Paratha

Stuffing ingredients
Grated paneer-1/2 cup
Roasted jeera powder-1/8tsp
Salt to taste
Chopped coriander leaves-1tsp
Grated green chillies-2
(Mix all the above ingredients together in a bowl.Add salt just before starting to stuff ,otherwise water will start to leave & your stuffing will be soggy.I usually sprinkle salt while filling each paratha, so that left over filling can be stored in fridge))
Dough ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Water to make a dough-required amount.
(Make a soft pliable
dough with flour,oil,salt & water.Knead it well & rest it for 5 minutes covered)

Method

Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
Note: 
a) Make sure your paneer is water free otherwise rolling will be difficult.

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Avakkai Pickle Recipe / Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle

Step by step method/picture for making Andhra style Avakai/Avakkai (Mango Pickle).

Avakkai Pickle

Ingredients
Mango-2
(cut into big cubes,they measured 2 cups for me)
Red chilly powder-3/4 cup
Mustard powder(Ava pindi)-1/4 cup
Salt-6tsp
Methi / fenugreek seeds-1tsp
Black channa (optional)-2tsp
(I did not use)
Garlic slices-20
Sesame oil-1& 1/2 cups
(Add more if needed)

Avakkai Pickle

Method
Mix the garlic ,methi & all dry powders in a plate.
Pour oil in a bowl,add the mangoes mix it well.
Add the powder mixture & mix it,make sure all the mango pieces are coated well.
Cover & keep it at room temperature for 3 days.
The pickle is ready to eat on the 4th day,mix it well & store it in a clean bottle.

Note:
a)Make sure there is no water content in the pickle,otherwise your pickle will go bad.
b)On the 3rd day oil should float on top of the pickle,if its less feel free to add more oil.
c)Use sesame oil for making pickles, this gives the best taste to your pickle.
d)You can alter the taste on the 4th day if salt or chilly powder need to be added more.
e)Choose very sour mangoes.
f)Some people add red chilly powder &  mustard powder of equal quantity,i prefer the above measurement
g)Each time you take pickle use only dry spoon.

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