Aug 15, 2014

403 - Kadai Paneer Masala -Version 2

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 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Paneer                                         1 Lbs. (Diced into Cubes)
Big Tomatoes                               3 no. (Diced into cubes)
Big Green Capsicum                     1 no. (Diced into Cubes)
Red Green Capsicum                    1 no. (Diced into cubes)
Green Chilies                                2 no.
Ginger Paste                                1 Tsp.
 Sugar                                          1 Tsp.
Salt                                              To Taste

Coarsely crushed Dhaniya Seed    1 Tbsp.
Gram Masala Powder                    1 Tbsp.
Kashmiri Red Chili Powder            1 Tsp.

To Temper
Oil                                                1 Tbsp.
Cumin seeds                                 ½ Tsp.
Fennel seeds                                 ½ Tsp.

  • Take a bowl of hot water and immerse the Paneer cubes till use.
  • Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
  • Now add the ginger paste and green chilies and fry for a minute.
  • Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

  • Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
  • Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

  • Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
  • Decorate with the chopped coriander leaves and transfer to the serving dish.
  • Serve hot with chapattis, Nans, and Pulao.   

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Aug 6, 2014

402: Carrot and Raisins Salad

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This is a great Healthiest Way of eating recipe that you can enjoy for lunch, dinner, or snack. And it's loaded with healthy Vitamin A.

The modern carrot gets its characteristic bright orange color from β-carotene, which is metabolized into vitamin A, a requirement for healthy eyesight, skin, growth, and infection resistance. Carrots are also rich in dietary fiber, antioxidants, and minerals. Carrots have higher natural sugar contents than most other vegetables (with the exception of beets)—for this reason, they make a wonderful snack when eaten raw.

When shopping the carrot, pick carrots that are deep orange in color and avoid ones that are crackled, shriveled, soft, or wilted.

This salad is a beautiful combination of sweet, sour and salty.


Big Carrot                                 1 no.                  
Chopped English Cucumber         ½ cup
Chopped Tomato                        ¼ cup
Raisins                                     ¼ cup
Finely chopped Green chilies        2 no.
Roasted Peanuts                        2 tbsp.
Chopped mint leaves                  1 tbsp.
Chopped Cilantros                      1 tbsp.
Lemon Juice                              1 tbsp.
Salt                                         to taste


  • Wash all vegetables well.
  • Shred carrots in food processor or use a hand grater.
  • Take a big bowl, Add the all the ingredients together. Mix well.
  • Chill for at least 15 minutes before serving.

Aug 1, 2014

401: KATHIRIKKAI RASAVANGI/ Baby Eggplants in Spicy Tamarind

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Brinjal Rasavangi

This is a very traditional and authentic Tamil Brahmin recipe prepared with Brinjals. Simple recipe and easy to cook also. Enjoy!

Small Indian Brinjals                         6 no.
Cow peas (Karamani  )                       1/4   cup
Tovar Dhal                                         1/4 cup
Grated Ginger                                   2 Tbsp.
Curry leaves                                      few
Salt                                                    to taste
Turmeric Powder                              ¼ Tsp.
Tamarind                                           a half lime size

For Grinding
Coconut oil                                          ½ Tsp.
Coriander seeds                                1 Tbsp.
Chenna dhal                                        1 Tsp.
Urdh dhal                                           1 Tsp.
Shredded coconut                             1/4 cup
Curry leaves                                      few
Red chilies                                         5 nos. 
Asafetida  powder                           ½ Tsp.

For Tadka

Coconut oil                                         1 Tsp.
Mustard Seeds                                 ½ Tsp
Red chilies                                         2 no.
Curry leaves                                     few.

  • Soak the cow peas & Tovar dhal in hot water for 1 hour. Cook it in the pressure cooker for 3 whistles, set aside.
  • Soak tamarind in 1 cup of hot water for 15 minutes and extract the juice. Keep aside.
  • Fry all grinding ingredients in coconut till they turn light brown. Grind to a fine paste by adding little water when completely cooled.
  • Now wash and cut the Brinjals into medium size cubes.
  • Heat a oil in  a pan, fry the Brinjals pieces for 2 minutes in a slow heat.
  • Now add tamarind water, turmeric powder, cooked dal and salt and bring to boil.
  • When brinjals are cooked, add the grounded paste and mix well and cook for 8 minutes in a slow heat. Now turn off the heat.
  • Heat a oil in a kadai , season with all tadka and add to the rasavangi and mix well.
  • Now Kathirikai Rasavangi is ready to serve. Serve with steaming rice.

  • You can substitute ash gourd/winter melon for eggplant in this recipe.

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