May 1, 2016

467: Paneer Recipes

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Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It's a special favorite with North Indians, and in eastern parts of the Indian Subcontinent, it is generally referred to as chhena.Moist and soft crumbly in texture, it is used to make delicacies such as Sandesh, Mutter paneer and Rasgulla. It is a rich source of milk protein. 

Here is my 19 best paneer recipes that will bring back warm memories and tickle your taste buds. Please see the Link

Apr 18, 2016

466: Ennai Kathirikkai Kuzhambhu/Spicy Brinjal Curry

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Ennai Kathirikkai Kuzhambhu/ Brinjal Curry

 In my house , Brinjal is our all-time favorite vegetable.  Whenever I get small Brinjals from the Indian Grocery store, I used to prepare this kuzhambhu. Baby Brinjals are fried and cooked in Tomato gravy. This is an easiest method of making Ennai Kathirikkai.  If you love Brinjal, i would say u must try this Kuzhambhu, so Please give it a try and let me know how it turned out to you.


Indian Baby Brinjals
Kutti Kathirikkai/ Baby Brinjals            10 nos.
Tomatoes                                            4 nos.
Tamarind Extract                                  2 Tbsp.                                        
Grated Coconut                                     5 Tbsp.
Red chili Powder                                    3 Tbsp.
Coriander Powder                                  3 Tbsp.
Turmeric Powder                                    ½ Tsp.
Fennel powder                                        ½ Tsp.
Salt                                                       To Taste.
Gingely Oil                                             For frying the Brinjals

For Seasoning:

Gingelly oil                                            1 Tbsp.
Mustard seeds                                       1 Tsp.
Curry leaves                                          few
Fenugreek seeds                                   ¼ Tsp.
Asafetida powder                                   ½ Tsp.


  • Wash and chop the tomatoes. 
  • Heat a teaspoon of oil in a pan, add the chopped tomatoes and grated coconut and sauté for 5 minutes in a medium flame. 
  • Add the chili powder, coriander powder, fennel powder and turmeric powder and mix it well and sauté for 2 minutes in low flame. When it cooled down, grind it a mixer and keep aside.
  • Wash Brinjals put an X mark on back side of each Brinjal and check for any worms. Also do not remove the whole stem on the top of Brinjal, just cut little bit.
  • Heat the oil in a deep  pan, fry the Brinjals till crispy. Keep aside.
  • In a deep pan heat Gingely oil, when hot add all season with items given in the list for seasonings and fry for a minute.
  • Now add the grinded masalas, Tamarind extract and salt. Bring to boil till the raw smell goes well.
  • Now add the fried Brinjal and add little Gingely oil and cook for 5 minutes.
  • Turn off the heat when gravy thickens and oil oozes on the sides of pan.
  • Finally garnish with fresh coriander leaves, and serve with hot rice. 
  • It will stay 2 weeks in the refrigerator.


  • Use only  baby Brinjals. Here I used Indian  baby brinjals
  • Sesame oil/Gingely Oil  is must for this recipe, because it gives nice flavor and aroma.

My other Version of Ennai Kathrikkai kuzhambhu is here:

Apr 1, 2016

465 : Paneer and Vegetable JalFrezi

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Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.


Paneer                        1 cup (Cut into cubes)
Vegetables                   2 cups (Here I used carrot, tri color capsicums)
Ginger Paste                1 Tbsp.
Tomatoes                    3 no.
Red chili Powder           1 1/2 Tsp.
Garam Masala powder   1 tsp.
Vinegar                       1 Tsp.
Sugar                          1 Tsp.
Salt                             As required

To Temper
 Oil                               3 Tsp.
Cumin seed                  ½ Tsp.
Fennel seed/Sombhu     ½ Tsp.

  •   Wash all vegetables and cut into cubes. Keep aside.
  • Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
  • Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
  • Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
  • Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
  • Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
  • Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
  • Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

  • Garnish with coriander leaves.
  • Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

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