Sunday, March 31, 2013

Kadai Paneer-Side Dish For Roti

kadai paneer 1   

                  I have never had kadai paneer before but still heard about it and since it’s a dry side dish I was little hesitant to try it out as was afraid whether my hubby will like it  or not Sad smile  as always he would love to have only thick gravies for roti’s or chapathi not the dry gravies.But since this time i bought paneer from cosco I was having huge paneer lying in my fridge and some how wanted to finish off. So I got the recipe from my sis . She use prepare to Menu Rani Chellam’s style which she learnt from her, when she went to her cookery class.So I was little confident that definitely it will turn out to be great but only thing is my hubby should like it.But after having it he said ok for this dry gravy side dish alone.Since he loved this one planning to slowly try other dry gravies also for roti’s.But this time I tried with parotta and turned out to be nice.In future coming posts planning to try lot more  paneer recipes and post in my blog.So if no  further delay let me go to kadai paneer.


Ingredients :

Paneer 200 gm
Capsicum 2 nos cubes
Onion 2 nos
Tomato 3 finely chopped
Curd 1 cup
Red chillie powder 3/4th tsp
Dhania powder 2 tsp
Kasoori methi 1 tsp
Kadai paneer masala 2 tsp
Garam masala powder 1 tsp
Ginger garlic paste 1 tsp
Salt Req

Kadai Paneer Masala(roast and powder) :

Dhania 1tbsp
Pepper 1/2 tsp
Red chillies 6 nos
Fenugreek seeds 1/2 tsp
Cinnamon 1inch piece
Cumin seeds 1/2 tsp

Seasoning :

Butter 1 tbsp
Bayleaves 2


1. Roast the items and powder them in the blender/mixie which is given under kadai paneer masala.




2. Add few teaspoons of oil in a wok,saute the capscicum and paneer and set aside.


saute paneer


3.Now do the seasoning given in the sesoning column and fry onions till they turn transculent.


saute onion

4. Then add the tomato and fry till it turns mushy.





5. Once the onions turns mush add the dry powders along with the grind powder and salt.


dry powders


6. Now churn the curd and add to the other ingredients in the wok.




7.Once the curd is nicely mixed add the sauted paneer and capsicum.


add paneer


8. Mix everything well so that paneer and capsicum is well coated with the dry powder and mixes nicely with the other ingredients .


mix well


9.Serve hot with any kind of rotis/phulkas.I served with parotta.

kadai paneer


Notes :

1. Don’t put the entire kadai paneer masala powder.Just go along with the measurements given and reserve the rest of the powder.

2. I added less spice powder as the powder I’m using is too hot.So adjust according to the taste.

3. Churning the curd give nice look which I didn’t do.

4. While sauting capsicum have to take care to retain the crunchiness.



I’m very happy to receive  my second liebster award from Priya's space.Thank you Priya for passing me the award and glad to receive the award from you.



Monday, March 18, 2013

Semiya |Vermicelli Upma

semiya upma



Upmas are my favorite among breakfast recipes .Love to Red heart have all kind of varieties in upma.I have heard from many friends during my school days that they hate upma don’t why.Even till now I use to think why many people don’t like upma but not able to find the answer till now.If any one knew  the answer let me know as I’m too eager to know.For me upma means vegetable recipes.Without vegetables I don’t cook upma.For me it’s a must or atleast onion and potato.Since we are adding vegetables it’s a healthy lunch ideas too.Now a days started preparing upma in microwave and very soon will post that version too.In semiya I love to prepare upma, biriyani and curd biriyani.Just love it to the core.Will love to have any time of the day.When ever I prepare upma I will make a point to prepare little more extra and have it any time whenever I feel hungry during the day.According to me preparing upma for breakfast is a nice breakfast idea .Now moving on to the recipe.


Ingredients :

Vermicelli/Semiya 2 cups
Onion 1 no
Mixed veggies 1 cup
Green chillies 3-4 nos
Water 2 cups
Salt Req


Seasoning :

oil 1 1/2 tbsp
Mustard seeds 1 tsp
Channa dal 1 tsp
Urad dal 1/2 tsp
Curry leaves Req

Method :

1. Take little ghee in your palm and mix with the vermicelli then dry roast the vermicelli.


2. In a wok pour oil do the seasoning and add the onion,fry till transparent.

sauted onion

3. Then add the chopped veggies and cook till tender.

sauted veggies

4. Now pour the water and allow it to boil nicely.\

water boiling

5. Then add the vermicelli mix nicely and close with the lid.every 2-3 min’s once open the lid and mix the upma nicely.Repeat the process for atleast 4 times.

mix upma

6. Vermicelli upma is ready to serve hot.



Notes :

1. I followed the water ratio mentioned in MB’s cookbook.

2. While measuring the vermicelli don’t crush too much.Crush lightly.

3. Can add veggies of your choice.I added carrot,potato and beans.

4. The color of vermicelli I’m getting here is brown,hence my upma is also brown in color.


I’m very happy and super excited to receive my first blog award “LIEBSTER AWARD”.This award was passed to me by Pavithra.R of Secondattemptinblogging.Thanks a lot Pavithra for passing me this award.I would like to pass over this award to all the budding bloggers and I’m sure everyone deserves this.


1st award

Sunday, March 10, 2013

Mullangi Pulav | Daikon Pulav | Radish Pulav | Easy one pot meal

Mullangi pulav


      Mullangi pulav or mullangi sadam what ever we call is the one of yummiest rice recipes in vegetarian recipes and moreover a vegan option too,that  I have ever tasted till now.I got the recipe from a cookery book which came as a attachement with a magazine and tried and got a big thumps up Thumbs up from my entire family i.e from my mom,aunt,sis,cousin and sil after they tried hearing from me.What else I need apart from this .That too from my dad.I need to say about my dad,he won’t praise or  say a dish too be good unless the dish is super  good.When he himself told that the rice in really good and can have frequently I was really happy and don’t have words to tell about it Party smile.My hubby who use to run a mile if I say radish as he hate the smell and because of it till now only once I have done radish sambar coz I wanted to have.But this time when I prepared this rice and gave he had silently without telling anything.I was surprised and rather confused why he’s not telling any thing.The same day night he was asking me, again when you will prepare this rice as I want it frequently.I was shocked and surprised Surprised smile and can’t believe myself.A person who hates radish to the core is asking me do it again.OMG that much tasty was the rice.

     So I’m damn sure who ever hates radish definitely they will love this rice a lot.This is a fail proof recipe I can say.This is one among easy recipes for rice and would recommend this strongly and the best way of having radish too.So now onwards I think making the kids and even adults to have radish is very easy and one more one pot meals and a easy lunch box recipe too.


Ingredients :

Cooked rice 1 1/4 cup 1 bunch
Grated mullangi or radish or mooli 1 cup
Onion 1 no chopped
Tomato 1 big sized chopped
Ginger garlic paste 1 tsp
Turmeric powder 1/8 tsp
Mint leaves 5-10 nos
Coriander leaves 1 fist
Salt Req

Grind To Paste :

Cinnamon 1" piece
Fennel seeds 1/2 tsp
Green chillies 3 nos

Seasoning :

Oil 1tbsp
Ghee 1 tbsp
Cumin seeds 1/2 tsp


Method :

1. In a wok do the seasoning and add the chopped onions,ginger garlic paste and fry for few seconds.

saute onion

2. Now add the chopped tomato,required salt and fry only few seconds and not mushy.

add chopped tomato

3. Now add the turmeric powder and the ground paste and sauté.

ground paste

4. Its time to add the grated radish and sauté well and allow to boil nicely till raw smell leaves.For me it took 15-20mins and need not add any water as the onion,tomato and of course radish also use to leave water.

grated radish

5. Now add the chopped mint leaves and fry.I use dried mint leaves(for that see the notes).

mint leaves

6. Now finally add the cooked rice and give a quick stir.If interested can add chopped coriander leaves at this stage.

cooked rice

7. Tasty,yummy and delicious radish pulav is ready.Serve hot with any kind of raita.

serve with raita


Notes :

1. After grating radish don’t squeeze and remove the water as the entire thing has to be cooked in the water which radish leaves.

2. Using fresh radish is recommended.

3. Very very important to cook till the raw smell of radish leaves.

4. Adjust the quantity of items given under to grind column according to taste.But shouldn’t be less than the given measurements.

5. Don’t fry the onion and tomato till too mushy.

6. Since I get mint leaves only when I go to indian stores,I use to wash the fresh mint leaves,pat dry on a kitchen towel and then microwave for few min’s till its dried.Then will store in a zip lock cover and will use when ever required.So this way whenever I want I can use mint leaves and no way of mint leaves getting wasted if not used in few days of buying.

7. Quantity of cooked rice may vary.So after adding one cup,if further required add 1/4 cup or can just skip off.

8. Adding ghee gives a nice flavor to the rice and also helpful for remove the raw smell of radish.


Monday, March 4, 2013

Vendakai Pachadi | Okra Gravy | Ladiesfinger Curry

vendakai pachadi


   Regular followers of my blog will surely know that I’m trying and posting lot of gravies for rice mainly because my hubby always wants only kuzhambu varieties for rice than any variety rice. This pachadi is one of the tasty recipe which I used to prepare when ever I get nice fresh ladies finger and goes well with rice .I use to prepare only very few dishes using ladies finger i.e morekuzhambu and stir fry.This is the one such recipe of my mom’s which I loveSmile and like a lot with ladies finger.When ever I see any other different recipes using ladies finger I feel like trying but don’t  know why never tried Sad smile any thing though I get tempted a lot to try.Though I hate the sticky portion in ladies finger I love a lot to have anything and every thing with ladies finger as its one of my favorite vegetable.So thought of sharing you a different dish which my hubby loves a lot.

Ingredients :

Ladies finger 150gms(app)
Tamrind pulp 1 tbsp
Jaggery 1/2 tsp
Salt Req
Water Req

To Grind :

Grated Coconut 3 tbsp
Dhania 1/2-3/4th tsp
Roasted gram 2 1/2 tsp
Red chillies 3-4 tsp
Turmeric powder 1/4th tsp

Seasoning :

Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry leaves Req


Method :

1. Grind all the ingredients given under grinding column and set aside.

Grinding ingredients

2. Now chop the ladies finger,pour oil in a wok do the seasoning and add the chopped ladies finger.

Seasoning and chopped ladies finger

3. Fry till the stickiness leaves and the ladies finger is fried and reduced in volume.

Ladies finger reduced in volume

4. Now add the ground paste,tamrind pulp,jaggery,salt and enough water and allow to boil.

Add ground paste

5. It has to boil nicely till the raw smell leaves and the water is absorbed .

Add water

6. Once the gravy becomes thick put off the fire and serve hot with rice and ghee.

Gravy becomes thick


Notes :

1. Adjust the tamrind ,jaggery and red chillies according to the taste.

2. Best is when served hot.