Tag Archives: Ginger garlic paste

Palak Paneer

Palak Paneer

A creamy curry with the goodness of palak!
I make Palak Paneer atleast once in two weeks. I have it along with rotis. Just love the dish…Palak Paneer is a HIT in my family.
 
Kids generally love this recipe because of the presence of paneer. It is also very easy to make. Palak Paneer is one way of feeding greens to the kids.
 
Sometimes, I substitute paneer with tofu. Palak Tofu also taste good. If you have not tried Palak Paneer before, try it now…You will fall in love with it. Palak Paneer, I just love you…
Ingredients

Spinach – 1 bunch (Wash it nicely)

Paneer – 15 cubes

Ripe tomato – 1

Chopped onion – 1/2

Green chillies – 2 to 4 nos.

Ginger garlic paste – 1 teaspoon

Cumin powder (seeraga thool) – 1 teaspoon

Coriander powder – 1 teaspoon

Fresh cream or roasted cashew nut paste – 1/4 cup (Optional). I have used cream.

Ghee – 1 teaspoon

Oil – 2 teaspoons

Salt – as desired

Palak Paneer

Palak Paneer Served With Parathas

Preparation

1. In a frying pan, heat oil and Ghee . Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

Note. Make sure you fry spinach well otherwise you will get a raw falvor while eating.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat Ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer cubes and cream or cashew nut paste and boil it for 3-4 minutes.

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

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Egg Masala

Egg Masala

 

Must say - Egg Masala is a treat!

Ingredients

Boiled eggs – 4 nos.

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons

Coriander powder – 2.5 teaspoons

Curry leaves (karuvepillai) – 2 sprigs

Coriander leaves – 3 sprigs

Pepper powder – 1/2 teaspoon (optional)

Curd – 1/2 cup (optional)

Salt – as desired

To Season

Oil – 2 tablespoons

Cinnamon (lavangam) – 2 nos.

Cardamom (elakka) – 1 no.

Bay leaf (brinji ilai) – 1 no.

Cumin seeds (seeragam) – 1 teaspoon

Preparation

1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.

When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.

Egg MasalaEgg Masala

2. Now, add the tomatoes and saute for 3-4 minutes.

When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional).  Saute well until the raw smell of the masala powders go away.

Egg MasalaEgg Masala
3. Now, add little water say 1/2 cup to 1 cup and stir well.

Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.

Egg MasalaEgg Masala

4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame.  Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!

Egg MasalaEgg Masala

 Serve. Rotis,Parathas & Puris, RICE VARIETIES

Vegetable Kurma/Vegetable Korma

 

Ingredients

Boiled vegetables – 1.5 cups (Combination of peas, capsicum, cauliflower, boiled potato, carrot, and beans). I used carrot, capsicum, brussel sprouts, and potato.
Chopped onion – 1 no.
Chopped tomato – 1 no.
Green chillies – 2 (If you want it to be spicy, add more)
Ginger garlic paste – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder (Daniya thool) – 2 teaspoons
Chilli powder (Milaga thool) – 1 teaspoon
Cumin powder (Jeera powder) – 1 teaspoon
Garam masala powder – 1/2 teaspoon (optional)
Lemon juice – 1/2 teaspoon
Ghee – 2 teaspoons
Oil – 2 tablespoons

To Grind
Coconut – 1/4 cup
Poppy seeds (Kasa Kasa) – 1 teaspoon
Cashew nuts – 7 to 9 nos.

Preparation

1. Grind the coconut, cashew nuts, and poppy seeds with little water (1/2 cup of water) to a fine paste.

 

2. Heat oil and ghee in a non-stick pan. Fry onions till transparent. Then add ginger garlic paste and green chillies. Fry till the raw smell of the paste goes off.

 

3. Add the boiled vegetables and fry for 2 minutes. Then, add tomatoes, turmeric powder, chilli powder, coriander powder, and cumin powder. Fry for 3-4 minutes.

Notes.

  • You can add any vegetables you want. Sometimes, I would add soya chunk and broccoli.
  • If you are adding raw vegetables, then add 1.5 cups of water and cook covered. Cook the vegetables for 8 to 10 minutes or till they are 3/4th cooked. Then add the masala powders.

 

4.  Add 2 cups of water and boil well. Now, sim the fire and add the ground cashew-poppy seeds-coconut paste. Fry for 2 to 3 minutes.

 

5. Add garam masala powder (optional) and cook for 2 more minutes. Finally, add 1/2 teaspoon of lemon juice and garnish with coriander leaves.

Now, Vegetable Kurma is ready!

Notes.

  • Kurma will thicken with time. If you refrigerate it, the vegetables will absorb the kurma.
  • You can add 2-3 tablespoons of cream to the kurma. It would give a richer taste.
  • You can add curry leaves while frying ginger garlic paste.
  • You can add 2 tablespoons of curd at the end while at the time you switch off the stove. It will give a slight tanginess to the kurma.
  • You can omit garam masala powder and add 1 cinnamon, 1 clove and 1 cardamom.

Serve. 

White rice, Dosas & Idlis, Pulao,Biriyani & Friedrice, Chappathi.

Rajma Dal | Easy Rajma Recipes

Rajma Dal
A flavourful robust lentil preparation!
I learned this recipe from my friend. She said that this dal would taste great. I repeatedly asked her if she was talking about rajma chawal or rajma masala. She convinced me that this is not like any of them. I got the recipe from her and instantly knew that this one is completely different from rajma masala or rajma chawal. She was absolutely right. My family liked the Rajma Dal so much. 
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Main Course
Serves. 3

Ingredients

Boiled rajma – 1 cup
Tomato (chopped) – 1 cup
Onion (chopped) – 1 cup
Fennel seeds (sombu) – 1 teaspoon
Ginger garlic paste – 1 tablespoon
Slit green chillies – 2 nos.
Garlic – 4 cloves
Garam masala powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Cashew nuts – 12 nos.
Curry leaves – 6 To 8 nos.
Salt – as desired
Oil – as desired

Preparation

1. Soak the rajma dal overnight. Cook it in pressure cooker for 3 whistles. Retain the water.

Rajma Dal

2. Grind the cashew nuts, ginger garlic paste, and onions.

3. In a pan, heat oil. Add garlic along with its skin, fennel seeds, curry leaves, and onion in an order. Fry until onion becomes golden brown. Now, add tomato and fry for 3-4 minutes.
4. Now add turmeric powder and green chillies, and fry well until tomatoes become mushy.

5. Then, add the ground paste and little water. Boil until the oil seperates well. Add garam masala powder and salt.

6. Finally, add the boiled rajma along with the retained water.

Now, the Rajma Dal is ready!

Serve: Chappathi, Rotis, Dosa, Idly, and Hot Rice.

Potato and Egg Poriyal | Potato and Egg Stir-Fry | Potato Egg Fry

Potato and Egg Poriyal

I love any dishes that have potatoes in it and will always have potatoes at home. My daughter Sanvi also loves potatoes. Right now, potato is the only vegetable that she eats….hmmm…you got it! She is a fussy eater so how can I make her eat?

I usually give her potato fry, poori potato masala, and potato podimass. Then I wanted to try something different for her and that is when I tried this Potato and Egg Poriyal recipe. Sanvi loved it and so am I. It is very simple and tastes similar to the potato masala we usually make at home. Try it out and let me know how you liked it.

Preparation Time: 10 mins
Cook time: 15 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Category: Side Dish

Ingredients

Eggs – 3 nos.
Boiled Potatoes – 2 nos. (Cut into cubes)
Chopped Onion – 2 nos.
Chopped Green Chillies – 2 to 3 nos.
Ginger Garlic Paste (inji poondu vizhudhu) – 1 teaspoon
Turmeric Powder (manjal thool) – 1/2 teaspoon
Chilli Powder (milaga thool) – 2 teaspoons
Corainder Leaves (kothamalli) – 2 sprigs

To Season
Mustard Seeds (kadugu) – 1/2 teaspoon
Urad Dal (ulutham paruppu) – 1/2 teaspoon
Salt – as desired
Oil – 3 tablespoons (add more, if required)

Note. The ingredients shown will vary with the original quantity

Preparation

1. Heat 1 teaspoon of oil in a pan. Add mustard seeds and let it splutter. Then add Urad Dal (ulutham paruppu) and let it turn light brown. Now, add chopped onions and fry until it turns transparent.

2. Add ginger garlic paste and fry till its raw smell leaves. Then add potatoes and stir well without mashing the potatoes.

3. Add turmeric powder, chilli powder and salt. Stir well and then add 1 tablespoon of water. Stir well again.

4. Break the eggs and add them one by one. Stir once and add little oil.

5. Add some more oil if required while frying the potatoes and eggs. At one point, the potatoes and eggs will blend well.

6. Add coriander leaves and stir well for one final time.

Now, Potato and Egg Fry is ready! Serve hot.

Serve. With Sambar, Rasam, Kootu and Curd Rice.

You can have Potato Egg Poriyal along with the following recipes:

Chappathi, Spiced Puris, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Cauliflower and Carrot Kootu, Dal Tadka, Rajma Dal,Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice     

Egg and Soyabean Sprouts Fried Rice

An egg-tremely fast and tempting friedrice!
I had bough a large pack of soybean sprouts thinking that I’ll finish it off soon. Soybean sprouts get spoiled soon.
 
With the big pack, I made subzis, curry, and sandwiches. Then, when I looked for some rice varieties using sprouts, I found this tempting recipe in cookingandme website.
Believe me or not, this dish came out very well. I just loved it. Finally, I found one of the ways I could eat this healthy sprouts.Thank you cookingandme for sharing this simple recipe.
Ingredients

Cooked Basmati rice/Left over boiled rice – 1 cup

Soyabean sprouts – 1/2 cup

Eggs – 3 nos.

Green chillies – 2 To 3 nos.

Soya sauce – 1/2 tablespoon

Ginger garlic paste – 1 teaspoon

Pepper – as desired

Salt – as desired

Oil – as desired

Step-By-Step Pictures

Add the eggs and stir for sometime
Soyasauce, green chillies and ginger garlic paste have been added
Adding rice
Muttai Sprouts Fried Rice

Egg and Soyabean Sprouts Fried Rice

Preparation

1. Beat the eggs with some salt and pepper.

2. In a frying pan, heat  two teaspoons of oil. Add the eggs and stir for some time. You will get egg scrambles. Leave it as large chunks and transfer it to a bowl.

3. In the same pan, add 2 teaspoons of oil. When the oil is hot, add the soybean sprouts and fry until the sprouts become little soft. Now, add the soya sauce, green chillies, and the ginger garlic paste. Saute until the raw smell of ginger garlic paste goes off.

4. Now, add the cooked rice, salt, and pepper. Finally, add the scrambled eggs and garnish using spring onions. Serve hot.

Now, the Egg and Soyabean Sprouts Fried Rice is ready!!!

Serve. GRAVIES FOR ROTIS

Keerai Rice | Greens Rice | Keerai Sadam Recipe


Ingredients

Rice – 1 cup
Greens – 3 cups (add any greens – I have used spinach)
Chopped onion – 2 nos.
Roasted gram(Pottukadalai) – 1/4 cup
Finely grated coconut – 1/4 cup
Peppercorns (milagu) – 8 nos. (You can also use pepper powder)
Ginger garlic paste – 1 teaspoon
Red chillies – 2 to 3 nos. (if you like the rice to be spicy, add more red chillies)
Asafoetida (perungayam) – a pinch
Cashew nuts – 10 nos.
Cinnamon (pattai) – 1 no.
Bay leaf (brinji) – 1 no.
Clove (lavangam) – 1 no.
Cardamom – 1 no.
Lemon – 1 no.
Salt – as desired
Ghee – 1 tablespoon

 

Preparation

1. Heat Ghee in the pressure cooker. Add cinnamon, bay leaf, clove and cardamom (I have powdered the spices). Add chopped onions and fry until they turn transparent. Now add cashew nuts and red chillies.

Notes

  • You can also add both Ghee and oil. In this case, add 2 tsp of Ghee and 2 tsp of oil.
  • You can replace red chillies by green chillies.

 

2. Once cashew nuts turn golden in color, add roasted gram (pottukadalai). Fry for 4 to 5 minutes. Add greens and ginger garlic paste. Fry well until the raw smell of ginger garlic paste goes off.

 

3. Add rice and fry for 2 minutes. Then add finely grated coconut and peppercorns.


4. Extract juice from a lemon and add it now. Stir well once.

 

5. Add 2 cups of water and salt. Cook for 3 to 4 minutes. Put weight and wait till you hear three whistles. Wait for some time and once the pressure comes down, open the cooker.

 

Now, Keerai Sadam is ready.

Serve. Raita and Papad.