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Sunday, September 22, 2013

Paneer Butter Masala

  • Time                    : 40minutes
  • Difficulty              : Easy
  • Serves                 : 3


  • Panner –200 gms
  • Onion (large) – 3 nos
  • Green chilly – 2 nos
  • Kashmir chilliy powder – 1 tsp
  • Tomato – 3 nos
  • Ginger garlic paste – 2 tsp
  • Ajinomotto – 2 pinch                      
  • Salt – 1 tsp
  • Sugar – 1 spoon (optional)
  • Kasthuri methi – 1 tsp ( crused)
  • Tomato ketchup – ¼ cup
  • Garam masala – ½  tsp
  • Butter – ¼ cup
  • Oil- 3 tsp
  • Coriander leaves – 2 tsp
  • Fresh cream(optional) – 1 tsp Garnishing


  • Cut the panner into cubes and keep aside.
  • In a hard pan pour water and boil after which add onion and tomato and cook for 5minutes
  • Once cooked peel the tomatoes and keep aside.
  • Add onion, tomato and green chillies into a mixer and make a paste.
  • In a deep kadai pour oil and 3 tsp of oil. Once hot add the sliced panner and stir fry for 3-4 minutes and keep aside. This ensures that panner does not stick to each other and also retains the crispness.
  • In the remaining butter add ginger garlic paste and stir. Once the raw smell escapes out add the grinded paste and salt. Cook for 2-3 minutes.
  • Once cooked add chilliy powder, sugar, ajinomotto, kasthuri methi, garam masala and tomato ketchup and cook for another 3-4 minutes in a medium flame.
  • Once the mixture gets thick add the slightly fried panner and cook for 3 minutes in a low flame and stir occasionally.
  • While serving garnish with coriander leaves and fresh cream.

Serve hot with roti or pulka.

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Saturday, September 21, 2013

Coconut Chutney

Time                    : 10minutes
Difficulty              : Very easy
Serves                 : 4

Ingredients for Coconut Chutney

  • Grated Coconut – 1 cup
  • Green chillie-2
  • Gram dal-3 tsp
  • Salt-As per taste
  • Oil-2 tsp
  • Mustard seeds – 1 spoon
  • Urad  dhal – 2 spoon
  • Dry chillie – 1 nos
  • Curry leaves-5 leaves
  • In a mixer grinder add grated coconut, green chilies, gram dal,salt and ½ cup of water.
  • Once it grinds to desirable paste transfer the contents to a bowl.
  • Take a pan add, oil and seasoning ingredients.
  • Moderate cook till the seasoning fries.
  • Pour the seasoning in to the bowl and mix well.
Chutney served

This chutney is evergreen side dish. This will be suitable for almost all breakfast items like dosa, idli, vada, pongal, Rava kichadi, rava upma, etc.,

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Rava Kitchadi

Time                      : 20minutes
Difficulty              : Easy
Serves                  : 2



  • Rava -1 Cup
  • Onion big size  - 1 chopped
  • Tomato-1 chopped
  • Green chillie-3 nos chopped
  • Ginger Garlic paste – 1 spoon
  • Mixed vegetables -1 cup (carrot, beans, capsicum, cauliflower)
  • Oil – 2 tsp
  • Ghee-2 tsp
  • Salt as per taste


  • Mustard seeds – 1 spoon
  • Urad  dhal – 2 spoon
  • Curry leaves-10 leaves
  • Corrinder leaves-1 tsp


  • Heat the oil in a heavy pan and add mustard seeds.
  • Once it splutters add Urad dhal and cook till its turns golden color.
  • Add onions, green chilies, curry leaves and cook until turns transparent.
  • Add ginger garlic paste and keep cooking until the raw smell is gone.
  • Add tomato and salt.
  • Once it is cooked add mixed vegetables and cook for 5-6 minutes.
  • Once the vegetables are cooked, add rava/sooji and stir for 2 minutes adding 2 cups of boiling water.
  • Stir continuously ensuring no lumps are created and close the lid.
  • Turn the flame to a medium flame for 3-4mins.
  • Once cooked add the 2 tsp of ghee.
  • Garnish with coriander leaves.

Rava kitchadi tastes best when served with coconut chutney.

Rava Kitchadi served

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Vegetable Fried Rice

Vegetable fried rice is popular recipe yet simple to prepare and put together. Any leftover rice can also be used. This recipe is known to be a popular Indo-Chinese recipe. Crispy cashews tend to uplift the taste. Nothing could be easier than preparing this light version of fried rice. 

The mixed vegetables in the recipe ensure to keep your health at check apart from tickling your taste buds.


30 minutes

* Basmati/Normal Rice (cooked) – 250gms
* Onion - 1
* Ginger chopped – 1 tsp
* Garlic chopped – 1 tsp
* Sliced Carrot – ¼ cup
* Sliced Beans – ¼ cup
* Sliced Capsicum – ¼ cup
* Grated Cabbage - 1 cup
* Chopped Spring onion – ¼ cup
* Butter or oil – 2 tsp
* Pepper powder- 1 ½  tsp
* Black salt – 1 tsp
* Ajinomotto – ½ tsp


* Heat the oil or butter in a pan
* Add ginger, garlic, onion and vegetables one after the other.
* Once the vegetables are half fried add salt, pepper powder, black salt and ajinomotto.
* Once the vegetables and spices are blended add the cooked rice and mix well in high flame for 5 minutes.
* Garnish with spring onion.

Fried rice tastes best when served with spicy Gobi Manchurian or tomato sauce.  

Fried Rice served

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