Kadhai or Kadai Paneer Recipe

Ingredients:

Paneer – 2 cup paneer cut into cubes

Green Capsicum – 1 medium sized

Red Capsicum – 1

Tomatoes – 3

Green Chilli – 1 (according to taste)

Ginger – 1/2 inch piece

Garlic – -5 pods

Cumin Seeds – 1/2 tsp for seasoning

Oil – 3 tbspn

Masala Powders:

Turmeric Powder – 1/2 tsp

Coriander Powder – 1 1/2 tsp

Red Chili powder – 1 tsp

Kasturi Methi or Fenugreek leaves or Vendaya Elai – 1/4 cup

Salt – as required

Procedure:

1. Ground the tomatoes, green chili, ginger and garlic together into a fine paste and keep it aside.

2. Heat oil in a pan or kadhai and add the paneer cubes and fry for 3-4 mins.

3. Remove the paneer cubes and add both the capsicum that is chopped into cubes and fry for 2-3 mins.

4. Remove from oil and add cumin seeds to the oil left over in the pan.

5. Now add the ground tomato-ginger-garlic-chili paste and saute.

6. Add turmeric, chili, coriander powder and mix well.

7. Add the chopped Kasturi Methi or dried fenugreek leaves and mix well.

8. Add required salt and add the fried paneer and the capsicum.

9. Mix well and add little water if needed and leave for 2 mins.

Garnish with fresh coriander leaves and serve hot.

Kadhai Paneer is ready to be served with Chapatis or rotis. A colorful healthy and tasty dish that will be appealing even for the kids.

Note: You can also add onions and other spices like clove, cinnamon, bay leaves and a pinch of orange color if you wish to give it a hot and spicy look.

Ingredients:

Idli or Dosa batter – 1 cup (Thick)

Seasoning:

Onion – 1 finely chopped

Green Chilli – 1 or 2 based on taste

Channa dhal – 1 tbspn

Toor Dhal – 1 tbspn

Mustard – 1 tsp

Oil – 1 1/2 tbspn

Asafoetida – a pinch

Salt – to taste

Curry and coriander leaves

Easy Kuzhi Paniyaram Recipe

Method:

1. Take a tawa or pan or kadai, heat oil and add mustard seeds

2. Allow it to splutter and add toor, channa dhals and saute

3. Add chopped onion and the green chillies and add a pinch of asafoetida

4. Let the onion turn pale pink, add salt and add the curry and coriander leaves and turn off the stove

5. Add this to the batter that is ready

6. Now take the Kuzhi Paniyaram Chatti or the pan, heat it and grease them with drop of oil in each kuzhi (hole)

7. With a small spoon, take smaller quantities and pour to the kuzhi and add oil to each one separately

8. When you see the bottom portion turning golden, slowly turn the paniyaram to the other side and similarly add drop of oil

9. Remove from stove when both sides turn golden brown

Simple and easy way to prepare a evening snack that will also be filling. This is also a best method as oil usage is less and can be done with the ingredients at home.

Serve hot with Coconut Chutney or any chutney.

Ingredients:

Capsicum – 4-5 nos (Can take all colors also)

Rice – 1 cup

Water for cooking rice – 2 cups (as required)

Onion – 2 nos

Garlic – 5-6 cloves

Tomato – 2 medium sized

Turmeric powder – 1/4 tsp

Red Chili powder – 2 tsp

Coriander powder – 2 tsp

Garam Masala – 1/2 tsp

Mustard – 1 tsp

Oil – 3 tsp

Salt – to taste

Capsicum Masala Rice

Method:

1. Heat oil in a pan add mustard and allow it to splutter.

2. Add sliced onion, garlic and chopped tomato and fry until raw flavor fades.

3 . Now add the rice (soak in water for 10-15 mins) and fry in that oil mixed onions.

4. Add chili powder, coriander powder, garam masala, turmeric powder and salt and finally add water.

5. Pressure cook the rice and keep it aside. It will look like plain masala rice.

6. Now take a tawa, add little oil and add the sliced capsicum and add a pinch of salt.

7. Saute for few mins and add this to the cooked masala rice and mix well.

Serve hot with little ghee and corinader leaves.

Ingredients:

Cooked Rice – 2 Cups

Onion – 1 Sliced

Ginger Garlic Paste – 1 tsp

Carrot – 1 sliced

Mustard – 1 tsp

oil – 3 tsp

Salt – to taste

To Grind:

Mint leaves – 2tbspn

Coconut – 2 tbspn

Green chili -3 nos (according to your taste)

Roasted Urad Dhal – 3 tsp

Method:

1. Take a pan, heat oil and add mustard. Allow it to splutter.

2. Now add sliced onion and add ginger garlic paste.

3. Saute them until the raw flavor fades.

4. Now add carrot and add very little water for the carrot to half cook.

5. Take mixer and ground the ‘to grind’ items to a fine paste adding little water.

6. Now add them to the cooking pan and leave them for few mins until the raw flavor fades from the ground paste and the mixture becomes thick.

7. Add the required salt.

8. Finally add cooked rice and mix well and garnish with coriander leaves.

If serving for kids, you can add a spoon of ghee before serving. That will enhance the taste of the easy mint or pudhina rice.

Ingredients:

Boiled Rice – 1 cups

Cooking Rice/Raw Rice – 1/2 cup

Toor, Channa and Urad dhal – each 1/4 cup

Pepper -1 1/2 tsp

Jeera – 1 tsp

Dry Red Chili – 3-4 nos

Green Chili – 2-3 nos

Asafoetida – 1/4 tsp

Salt – to taste

Curry and coriander leaves -1 cup

Pepper Jeera Adai

Method:

1. Soak all rice and dhal together for 2-3 hrs.

2. While grinding, first add pepper, jeera, chili, curry n coriander leaves and grind a bit and then add the rice-dhal soaked, asafoetida and salt.

3. Get them grounded to a fine batter.

4. Prepare fine adai dosai and serve with jaggery.

This pepper and jeera adai is very suitable for winter and rainy season as pepper helps protect from cold and jeera helps for easy digestion.