Sunday, April 21, 2013

Paneer Thuvayal

paneer thuvayal

     As I mentioned in my old post that I’m having lots of paneer and need to finish off,I tired this thuvayal based on Paneer which I came across Revathy Shanmugam’s cookery show.When I tried it turned really yummy and turned out delicious and was happy Open-mouthed smile to get one more paneer recipe to my blog.In this recipe masala is the key ingredients for the flavor.This thuvayal  was really  delicious.Only few dishes get approval Thumbs upfrom my entire family and this is one among that.My sis was asking me when I'm going to do it again as she liked it a lot and wanted to have again and again.This Paneer thuvayal will be tasty if we have with rice but still I haven’t tried with chapathi/roti.We had only with rice and was lip-smacking Nyah-Nyah.Really worth trying out this paneer thuvayal as we always use prepare paneer only with the north Indian style.This Paneer thuvayal is typical south Indian  recipes style and if ur a person who love’s karakuzhambu a lot then this might turn to be absolute favorite one.From now onwards if I think about thuvayal this will be in the first place.
Ingredients :
Paneer 200g
Onion 2 nos
Tomato 4 nos
Tamarind Paste 1 tbsp 
Garlic 8 pods
Salt Req

Grind to Paste :
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Pepper 3/4th tsp
Red chillie powder 2 tsp
Turmeric powder 1/4 tsp

Seasoning :
Oil 5 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Curry leaves Req

Method :
1. Powder all the ingredients in the grind to paste column and then pour little water and then grind to a paste.
2. In a wok pour oil and do the seasoning.Now add the onion,crushed garlic ,little curry leaves and fry till raw smell leaves
saute onion
4. Now add the tomato and fry for few min’s.
saute tomato
5. Add the ground paste  when the tomato is half cooked .Now  fry entire things till the raw smell of the paste leaves and oil starts oozing out.
add paste
5. Then add the paneer,tamarind paste and give a quick stir.
add paneer
7.Then add required water,curry leaves and allow the thuvayal to boil.
curry leaves
6. Now serve with hot rice and ghee.
serve with rice

Notes :
1. Use nice ripen tomatoes so that will have nice tangy taste.
2. Increase or decrease the tamarind paste according to the tangy taste of tomatoes.
3. Don’t add too much of water.I added around 3/4th cup of water.
4. Need not boil the thuvayal too much.
5. This thuvayal is too spicy as this is similar to karakuzhambu so red chillie powder and pepper can be adjusted according to the taste.
6. Finally adding curry leaves gives a nice flavor for the thuvayal.

Monday, April 8, 2013

Onion Chutney-Side dish for Idly,Dosa,Adai



     This chutney is very easy and simple to make and stays good when kept in air tight container for around 10-15 days if refrigerated.If we are in winter season it will stay good for 20 days also.This chutney will be perfect while travelling and is very handy also.My mom use to prepare this frequently and we use to have this as a side dish for idly,dosa,adai,chapathi/roti and what else do we need.If we keep it clean without adding even a drop of water then I can guarantee it will stay good for minimum 10days in fridge.My sil and my friends were asking me for a long time to share this recipe,so thought of posting this recipe.Though this sounds easy,simple and even silly for some people but this will be really useful for many of us.

  Color of this chutney depends on the red chillie powder and the tamarind we are using.Generally in the initial stages I use to add little less spicy and tangy and then while sautéing use to increase them.So the color of the pics will be different in the beginning and end so don’t go with the color of the chutney.Just go by the taste.I feel this chutney is the perfect combo for idly and adai and with these too tiffin varieties it tastes great .


Ingredients :

Onion 4 nos
Jaggery 1 1/2 tbsp
Tamarind Small lemon size
Salt 1 3/4 tsp
Red chillie powder 1 1/4 tsp

Seasoning :
Oil 4 tbsp
Mustard seeds 1/4 tsp
Curry leaves Req
Hing Little


1. In a vessel stack all the ingredients together like we do for a dum biriyani(i.e little onion,jaggery,tamarind ,red chillie powder,salt and then again one more same layer). and rest it for around 1.30 hrs.


2. Grind the entire things in a blender and in a wok do the seasoning and saute the onion chutney nicely till the chutney splutters and then chutney gets cooked.


3.Serve as a side dish for any tiffins.I served with adai.



Notes :

1. Adjust the spice level according to the taste.

2. Store in a air tight container and use dry spoon for taking out.

3. Before storing in the container wash and dry the container and even a drop of water will spoil the chutney.

4. I used powdered sugar and can be adjusted to our taste.

5. Incase using onions available in US need not follow the given measurement of the onions,as the onions available here are too big than what we get in India.

6. I used 1 tbsp of tamarind pulp .