Matar Paneer (Green Peas Cottage cheese Gravy)

Matar Paneer
Matar Paneer is nothing, but green peas cottage cheese gravy. One of the most popular North Indian side dish, which can be served with, rice, Indian bread, roti, pulka, kulcha, paratha, pulav etc.....

Ingredients:

Matar / Green peas - 100 grms
Paneer / Cottage cheese - 100- 150 grms
Onion - 2 medium size
Tomato- 4 medium size
Ginger -1 inch
Bay leaf - 1-2 nos
Jeera / Cumin seeds - 1 tsp
Poppy seed - 1 tsp
Cashew - 4-5 nos
Jeera powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1.5 tsp
Oil -2 tablespoons
Salt to taste

Method:
# Soak green peas for 6-8 hrs. Pressure cook for 3 whizles. ( If you are using fresh ones no need to pressure cook)

# Add little oil in a pan, add poppy seeds and cashews slightly ad remove from stove.

# Make tomato puree.

# In the same pan, add chopped onion's, ginger and slightly roast till raw smell of onion goes.... allow it to cool and make a fine paste with poppy seeds and cashews.

# Heat a kadai, add oil, jeera / cumin seeds, bay leaf, add the masala paste, turmeric powder, red chilli powder, salt, jeera powder, garam masala and tomato puree and let it boil well.

# Once oil separates from gravy, add cooked peas, panner and mix well.

# Let it boil for 2-3 min.... switch off the stove and add chopped coriander leaves or kasuri methi.
* You can prepare...this recipe rich by adding fresh cream at the end.

* If you wish you can shallow / deep fry paneer then add into the gravy.
Pl. do try and provide your comments.
Thank you!

Iru Pulli Kuzhambu

Iru Pulli Kuzhambu
Iru Pulli means two sourness together...such as tamarind and curd. 

This is one of the popular Kuzhambu recipe of Tamil Nadu. We can use vegetables like, white pumpkin or Ash guard, drumsticks, brinjal,Potata etc... Very simple, without any dhal and masala.

Ingredients:
Ash guard - 1/2 cup chopped
Tamarind - small gooseberry size
Curd - 1/2 cup
Grated coconut - 1/2 cup
Red chilli - 3-4
Raw Rice - 1 tsp
Fenugreek / methi seeds- 1/2 tsp
Mustard - 1 tsp
Oil for Seasoning
Curry leaves few
Salt to taste

Method:
# Squize tamarind juice add, ash guard, salt and boil well.

# In 1/2 tsp of oil roast grated coconut, fenugreek seeds or methi, with red chillies and raw rice.
# Make a fine paste adding little water.

# Once ash guard cooks well in tamarind juice and raw smell of tamarind goes, add the paste and boil well.

# Add curd, when forth starts switch off the stove.

# Seasoning should be done with mustard seeds and curry leaves.

Serve with rice dosa, idli, idyappam etc.
Pl. do try and provide your comments.
Thank you!

Thiruvatherai Kuzhambu / Kootu

Thiruvatherai Kuzhambu / Kootu
Thiruvatherai Kuzhambu / Kootu is also called as Ezhi curry Kootu or even Thalagam..  prepared using minimum 7 vegetables, but we can add 7,9... more than that. With 3 root vegetables, 3types of beans varieties, 3 country vegetables etc....
This Kuzhambu is a 'neivedhyam' to lord Siva on Thiruvatherai. In the month of Margazhi and nakshatram Thiruvatherai, this recipe is prepared and offered with Kali to Lord Siva.

Ingredients:
7 types of vegetables:
Ashgourd, Yellow Pumpkin, Yam, Broad beans, Carrot, Brinjal, Raw banana, Tender Field beans.
Tamarind juice - 1 cup

Dry roasted Masala:
Dhania / Corriander - 2 tsp
Channa dal - 1 tsp
Urud dal - 1 tsp
Toor dal - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Pepper - 1/2 tsp
Red chilli - 3-4 nos
Til - 1 tsp
Grated coconut - 2 tablespoons

Other ingredients:
Turmeric powder - 1 tsp
Mustard - 1 tsp
Asafoetida - 1 tsp
Jaggery - 1/2 tsp
Gingerly oil - 1 tsp
Salt to taste.

Curry and coriander leaves few

Method:
# Wash and cut vegetables in cubes, add turmeric and boil well.
# Dry roast the masala and make a fine paste.
# Once vegetables are half cooked add tamarind juice and boil well.

# Once raw smell of tamarind goes, add masala paste, salt, asafoetida, jaggery and boil well.
# Seasoning in gingerly oil add mustard, pinch of methi seeds and curry leaves.
# Garnish with Corriander and curry leaves.
Pl. do try and provide your comments.
Thank you!