Chilli Paneer

Ingredients:

1. Paneer                                      : 250 gms
2. Salt                                           : 2 tsp
3. Egg                                           : 1
4. Corn flour                                 : 1/2 cup
5. Ginger-Garlic paste                   : 1 tsp
6. Onion                                       : 2 cups ?(chopped)
7. Green chillies                            : 2 tbsp (sliced)
8. Soya sauce                               : 1 tbsp
9. Vinegar                                     : 2 tbsp
10. Ajinomoto                                 : 1/4 tsp
11. Oil                                             : for frying
12. Water                                        : as required
13. Spring onion and coriander         : for garnish

Method:

• Cut the paneer into cubes. Mix together the paneer. salt, egg, corn flour, ginger-garlic paste and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
• Heat 2 tbsp of the oil in a work and stir fry the onions in it over high heat for half a minute.
• Add green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

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Erissery

Ingredients:

1. Ripe pumpkin                          : 2 cups (cut into cubes)
2. Red  oriental beans                  : 1/2 cup
3. Coconut milk                           : 1 cup
4. Oil                                           : 2 tsp
5. Dried chilli                                : 2
6. Mustard seeds                         : 1 tsp
7. Curry leaves                            : a few
8. Water                                      : as required
9. Salt                                          : to taste

For Paste:

1. Coconut                                  : 1 cup (grated)
2. Onions                                    : 1 tsp
3. Cumin seeds                            : 1/2 tsp
4. Turmeric powder                     : 1/2 tsp
5. Green chilli                              : 2 - 3
6. Garlic                                      : 2 - 3

Method:

• Soak beans overnight.
• Make paste on above ingredients.
• Cook pumpkin with beans after adding enough water and salt.
• Put the grounded paste to the pumpkin, boil for sometime till the raw smell away and keep aside.
• Heat oil in a pan, season mustard, curry leaves and dried chillies and add the thick coconut milk. Then pour it to the cooked pumpkin curry and stir well.

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Kalan

Ingredients:

1. Ripe banana                           : 1 (nendra banana is the best for kalan if available)
2. Sour curd                               : 6 cups (beaten, thick)
3. Yam / chena                           : 200 gms
4. Coconut                                 : 1 cup
5. Turmeric powder                    : 2 tsp
6. Pepper powder                      : 1 tbsp
7. Salt                                        : to taste
8. Red chillies                             : 3 - 4
9. Green chillies                          : 2 - 3
10. Mustard seeds                        : 1 tbsp
11. Methi seeds                            : 1 tsp
12. Curry leaves                            : a few
13. Coconut oil                             : for seasoning

Method:

• Wash and cut the vegatables into pieces, they should be thick.
• Grind the coconut and cumin to a smooth paste without adding water, keep it aside.
• Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep aside .
• In 1/2 cup of water dissolve the pepper powder and strain it through a clean cloth. 
• Cook the vegetables in this water with turmeric powder and salt. When the water dries, add  1 tsp ghee and add the beaten sour curd to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
• Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously. 
• Remove the gravy from flame.
• Heat oil in another pan, add mustard seeds leave it to splutter, then add the red chillies broken into halves and curry leaves and season the gravy with it.

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Moru curry (curd curry)

Ingredients:

1. Yogurt                                 : 3 tbsp
2. Coconut paste                      : 1/2 cup
3. Oil                                        : 1 tbsp
4. Fenugreek powder                : 1/4 tsp
5. Cumin seeds                          : 1/2 tsp
6. Turmeric powder                   : 1/8 tsp
7. Mustard seeds                       : a pinch
8. Onion                                    : 1 tbsp (chopped)
9. Red chilli                                : 4 broken
10. Garlic                                     : 1/2 tsp
11. Ginger                                    : 1 tsp
12. Curry leaves                           : for seasoning
13. Green chilli                             : 2
14. Red chilli powder                    : 1 tsp
15. Salt                                         : to taste

Method:

• Blend coconut paste, curd and green chillies in a blender.
• Then to the mixture add 1 cup water, red chilli powder, turmeric and salt, bring to boil and remove from the heat.
• Heat the oil separately, add mustard seeds, cumin seeds, fenugreed seeds to the oil and let then splutter, then add the onion, broken red chillies, ginger, garlic and curry leaves fry for 1 min. Then season the curry with it.

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Pulissery

Ingredients:

1. Ripe mango or pineapple              : 2 cups (cut into cubes)
2. Thick yogurt                                 : 1 cup
3. Curry leaves                                 :  a few
4. Turmeric powder                          : 1/4 tsp
5. Chilli powder                                : 1/2 tsp
6. Cumin seeds                                 : 1/2 tsp
7. Mustard seeds                              : 1/2 tsp
8. Red chilli                                       : 2
9. Green chilli                                    : 5 - 6
10. Oil                                                : 1 tbsp
11. Salt                                               : to taste

Method:

• Cook mango or pineapple with 3 green chillies, turmeric powder, red chilli powder, cumin, water and salt.
• Beat yogurt and add it to the mixture, stirring it regularly. Remove the mixture from heat.
• Season with mustard seeds, curry leaves, fenugreek and whole red chilly and green chillies. Ready to serve.

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Aviyal

Aviyal is a keralite recipe which has a delightful mix of all sorts of vegetables. Mainly prepared during the Onam festival.

Ingredients:

1. Coconut                         : 1/2 cup (grated)
2. Green chilli                     : 5
3. Cumin seeds                  : 1/2 tsp
4. Yam (chena)                  : 1 cup (thinly sliced into 1 1/2" lenghty piece)
5. Cucumber                      : 1 cup (sliced lenghty into 1 1/2")
6. Snake gourd (padavalanga) :1 cup (sliced lenghty into 1 1/2")
7. Long runner beand(payar)   : 1/2 cup (sliced into 1 1/2" lenghty piece)
8. Drumstick (muringa)            : 2 (cut into 2" lengh piece)
9. Raw mango pieces              :  2 tbsp
10. Raw banana (vazhaka)        : 1 (sliced into 1 1/2" length piece)
11. Coconut oil                         : 3 tbsp
12. Turmeric powder                : 1/2 tsp
13. Salt                                     : to taste
14. Curry leaves                        : 1/4 cup with stems

Methods:

• Grind coconut with green chilli and cumin seeds and keep it aside.
• Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame then sprinkle some water.
• When the vegetables are cooked, add turmeric powder and salt, mix well.
• Put bananas and mango pieces in cooked vegetables and cover the vessel till the steam comes out.
• Then add the coconut paste and stir well.
• Remove from fire and garnish with some coconut oil and curry leaves.

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Palak Paneer

Ingredients:

1. Spinach                                         : 1 kg
2. Paneer                                           : 250 gms(cut into cubes and lightly fried till golden brown in a tsp of butter or oil)
3. Cumin seed                                   : 1 tsp
4. Bay leaf                                         : 3 - 4 
5. Tomatoes                                      : 4 (blanched in hot water, peeled and pureed)
6. Onions                                          : 2
7. Ginger                                           : 1 inch
8. Garlic flakes                                  : 7 - 8
9. Sugar                                            : a pinch
10. Salt                                               : 1/2 tsp
11. Turmeric powder                           : 1/2 tsp
12. Red chilli powder                          : 3/4 tsp
13. Coriander powder                         : 1/2 tsp
14. Garam masala                               : 3/4 tsp
15. Dry mango powder                       : 3/4 tsp (amchoor powder)
16. Oil                                                : 3 tsp
17. Butter                                           : 1 tsp
18. Fresh cream                                  : 1 tsp

Method:

• Clean and wash spinch leaves. Boil 2 glasses of water, then add spinch, onion, green chilli, garlic and ginger with a pinch of sugar granules. Let it boil for 10 - 15 minutes.
• Remove from fire and let the spinch cool down. Then grind the spinach and make a thick paste.
• Heat oil in a thick bottom kadai, add cumin seed and bay leaves. When seed starts to crackle add the tomato paste and cook it for 5 - 6 minutes on low flame. Then add spinach paste along with spices like turmeric, red chilli, coriander, dry mango powder and garam masala. Let it cook for another 5 minutes.
• Add the fried paneer and mix it well, and let it cook and cover on low heat for 4 - 5 minutes.
• Garnish with fresh cream. Serve hot with rotis or rice.

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Paneer Tikka Masala

Ingredients:

1. Paneer                                            : 250 gms
2. Curd                                               : 100 gms
3. Onion                                             : 2
4. Tomato                                           : 2
5. Ginger garlic paste                           : 1 tsp
6. Green chilli paste                             : 1 tbsp
7. Cashewnut paste                             : 50 gm
8. Tandoori masala                              : 1 tsp
9. Chat masala                                     : 1 tsp
10. Chana masala                                  : 1 tsp
11. Salt                                                 : to taste

Method:

• Cut round slices of tomato and onion and keep aside. Cut paneer in cubes.
• Mix tandoori, chat and chana masala along with half of the ginger garlic paste with curd. Then add paneer cubes in curd mixture and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around the paneer.Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it. Cook for 3 minutes. Thereafter, add finely chopped onion and fry.
• Then add finely chopped tomatoes and cook until oil separates.
• Then add cashew paste, cook for 5 - 10 minutes. Then add all spices and cook for 2 minutes.
• Lastly add cooked paneer and leave it for 5 minutes on low flame. Garnish with coriander leaves.

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Mattar Paneer

Ingredients:

1. Mattar (green peas)                 : 450 gms (shelled)
2. Paneer                                     : 250 gms
3. Onion                                      : 2 medium
4. Garlic                                       : 6 cloves
5. Ginger                                      : 1 tbsp (grated)
6. Green chillies                            : 2 (chopped)
7. Tomatoes                                 : 250 gms 
8. Curd/Yogurt                             : 1 cup
9. Turmeric powder                      : 1 tsp
10. Coriander seeds                        : 1 tbsp
11. Bay leaves                                : 2 - 3
12. Water                                       : 2 cups
13. Ghee/vegetable oil                     : 1/2 cup
14. Salt                                           : to taste

To Garnish:

1. Garam masala powder               : 1 tsp
2. Coriander leaves                        : 2 tbsp (finely chopped)

Method:

• Make a paste by grinding together half the onions, garlic and coriander seeds.
• Cut the paneer into cubes and keep aside. Heat the ghee in a frying pan, fry the paneer toa light brown and remove to drain on a plate.
• In same ghee add the remaining onion and ginger to the ghee, then add the bay leaves and fry until the onion is golden brown.
• Then add the turmeric and the paste, fry until the ghee starts to separate.
• Add the paneer and mattar along with the yogurt, chilli, tomato and salt. Stir for 5 - 6 minutes on low flame.
• Pour in the water and simmer gently for 20 minutes.
• Serve the mattar paneer finally garnish with garam masala powder and coriander leaves.

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Kadai Paneer

Ingredients:

1. Cottage cheese (Paneer)        : 250 gms
2. Capsicum                              : 3 
3. Onion                                    : 4
4. Tomato                                  : 4
5. Ginger                                   : 1 piece
6. Red chilli powder                   : 1 tsp
7. Bay leaf                                 : 2
8. Cloves                                   : 4 
9. Cinnamon                               : 1 piece
10. Clarified butter (ghee)             : 4 tbsp
11. Salt                                        : to taste

Method:

• Cut paneer and capsicum in long pieces or cubes.
• Grind onion, tomato, ginger, salt and red chilli powder. Mince cloves and cinnamon.
• Heat ghee in a pan, add bay leaf, cloves and cinnamon.
• Then add onion, tomato, ginger paste. Continue cooking it on medium heat till oil begins to separate.
• Add paneer and capsicum, cook on low flame, when the capsicum are done.
• Remove from fire and serve hot with nans or parathas or rotis.

 

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Shahi Paneer

Ingredients:

1. Cottage cheese (Paneer)                             : 250 gms (cut in cubes)
2. Butter                                : 3 tbsp
3. Ginger                                : 1 piece (finely chopped)
4. Green chilli                         : 1 (Slit Lengthwise)
5. Onion                                 : 1 big (grated)
6. Tomatoes                           : 4 (chopped)
7. Cardamoms                        : 2 (brown) (crushed)
8. Bay leaf                              : 1
9. Cumin powder                    : 1/2 tsp
10. Red chilli powder                : 1/2 tsp
11. Garam masala                     : 3/4 tsp
12. Tomato sauce                     : 2 tbsp
13. Milk                                    : 1/4-1/2 cup (optional)
14. Fresh cream                        : 1/2 cup
15. Cashewnut paste                 : 2 tbsp
16. Salt                                     : to taste
17. Coriander leaves                  : 1 tsp (finely chopped) for garnishing

Method:

• Soak the cashewnuts which ever you are taking for atleast 2 hours and then grind them to a smooth paste.
• Heat 2 tbsp of butter or ghee in a kadai, add onion, ginger, green chilli and cardamoms. Cook till onion turns translucent. Then add tomatoes, cover it and cook for 7 - 8 minutes on medium heat and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water and strain the puree.
• Take a frying pan, add 1 tbsp of butter or ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Then add red chilli powder, cumin powder , garam masala, tomato sauce and salt. Add enough water so that there can be thick gravy. Keep on low flame and cook for 5-7 minutes then add the cashewnut paste. Cook another 5 minutes. Remove from fire.
• At the time of serving heat the gravy and add paneer pieces, cook for 2 - 3 minutes. Remove from fire, then add the fresh cream on top and garnish with coriander leaves.
• Serve hot shahi paneer with rotis.

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