Nawabi paneer gravy is a rich, tasty, flavourful gravy that goes very well with roti, chapthi, pulao etc. In this gravy we don't use tomatoes and red chilli powder like our other gravies like paneer butter masala.
Showing posts with label SIDE DISH FOR CHAPATI/POORI. Show all posts
Showing posts with label SIDE DISH FOR CHAPATI/POORI. Show all posts
Hotel style vegetable kurma/hotel vegetable kurma recipe, korma recipe- Kuzhali samaiyalarai
Khoya Paneer Recipe, How to make Khoya paneer curry, No onion no garlic khoya paneer masala for roti/chapathi/pulao-kuzhali samaiyalarai
Khoya paneer is one of a super yummy gravy recipe using paneer. It is so rich and creamy curry with out using onion and garlic.
Kaju curry , cashew masala curry, how to make restaurant style cashew masala , nawabi kaju masala - kuzhali samaiyalarai
Cashew masala/Kaju masala gravy is such a tasty accompaniment for roti, chapathi, pulao. It is so creamy and rich and perfect to prepare for special menu preparations or even for potlucks.
KOTHAMALLI THOKKU/CORIANDER LEAVES THOKKU RECIPE(CORIANDER THOKKU)- DRY
Kothamalli thokku is a traditional thokku recipe
prepared using fresh coriander leaves. It is really a yummy dish goes perfect
with curd rice. Also it can be relished by mixing with white rice and also can
be served as side dish for dosa/idly.
DEVIL MUSHROOM - SIMPLE MUSHROOM MASALA
Mush room is one of our family’s favourite. We like
mushroom recipes in any form. Mostly i make simple mushroom masala or mushroom
pepper fry to pair up with chapathi/rotis.
Now I have learnt one new mushroom dish from a cook
book, which’s name itself will be unique. Yes., that is mushroom devil.
PANEER BUTTER MASALA RECIPE
Paneer butter masala is one of the popular creamy
north Indian side dish for roti varieties and mild pulaos. The name itself says
the main ingredient is paneer.
Almost all my recent posts are south Indian, so
after a long days, am posting one of my favourite scrumptious north Indian dish
butter masala recipe.
It is a mild spiced curry with cream and cashew
paste which makes this curry as so rich. In addition we are making this curry
in butter, which gives extraordinary taste and flavour.
METHI MATAR MALAI RECIPE- METHI RECIPES
Methi matar malai is one of the yummy
creamy gravy perfectly pairs with roti or pulaos. The name itself says the main
ingredient of this gravy is methi leaves and peas (matar).
MALAI KOFTA WITH WHITE GRAVY RECIPE- MALAI KOFTA IN WHITE GRAVY- HOW TO MAKE MALAI KOFTA CURRY
Malai kofta is one of the creamier, yummier
dish definitely will be a favourite for the sweet tooth people. It is creamier
cashew gravy with little sweetness and very little spicy gravy. Additionally
the yummier kofta made of paneer gives more richness to the gravy.
POTATO MASALA FOR POORI / POORI KIZHANGU RECIPE/ HOW TO MAKE POORI MASALA
Poori is one of the staple food in south
india. The perfect pair for poori is the potato masala. This potato masala is
one of the easiest sidedish that we can make in jiffy. As the name says the main ingredient to make
this gravy is potato. It is a mild spicy, flavourful and tasty gravy that pairs
up not only with poori , also can serve with chapatti, definitely will tastes
great.
CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI
CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY
Capsicum(Bell pepper) masala curry is an excellent
side dish that pairs up great with any kind of roti variety. It is a creamy
scrumptious curry variety.
PALAK PANEER GRAVY - INDIAN COTTAGE CHEESE COOKED WITH SPINACH GRAVY
Palak paneer is a delicious gravy that goes very well with roti varieties. It is so tasty, creamy, rich and healthy dish. Paneer is always our favourite thing. This palak paneer is a north Indian curry variety, which mainly used spinach and paneer as base. We usually prefer to prepare and eat this curry in home only. Very few times may be one or two times only we had this in restaurant.
Do try this yummy recipe and don’t forget to tell me how it turns
out for you.
Ok now coming to the recipe.
VIDEO RECIPE:
VIDEO RECIPE:
PALAK PANEER
RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN |
PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN
INGREDIENTS:
2 cup palak tightly packed
1 medium onion
1 medium tomato
1 cup paneer
1/4 teaspoon red chilli powder
1/2 teaspoon Garam Masala powder
2-3 green chillis
4-5 garlic pods
2 inch ginger
1 teaspoon kasoori methi
(|Dried fenugreek leaves)
4 -5 cashew nuts
salt to taste
2 tablespoon fresh cream
1 cup water
2 tablespoon butter
1 inch cinnamon
1 bay leaf
1 teaspoon cumin seeds
METHOD:
Finely chop the onion and tomatoes
separately.
Wash the spinach/palak and cook in
boiling water just for 2 minutes. Then drain and soak them in cold water to avoid
the change of color.
Grind the cooked palak, green
chillies, ginger, garlic and cashew nuts in to smooth paste.
In a pan add a table spoon of butter
and sauté the paneer for few minutes. Keep it aside.
In the same pan add the remaining
butter. Add cumin seeds, bay leaf, and cinnamon and saute well.
Then add the onion and sauté till it becomes translucent.
Then add tomatoes and required salt
and sauté till the tomatoes becomes mushy. Add salt.
Then add the onion and sauté till it becomes translucent.
Then add the ground palak paste and
sauté. Add the chilli powder and mix well.
Add water and let it boil for around
2 to 5 minutes till the raw smell goes off. Now the gravy becomes thick and
creamy. Check for salt and add if needed. Add the sauted paneer and mix well.
Add garam masala and kasoori methi
and mix well.
Pour the cooking cream on the top and
serve hot with any roti or mild pulao varieties.
NOTES:
- You can sauté the palak instead of blanching and then grind with green chillies.
- Don’t use more chilli powder as it will change the color. If you want spicier you can add more green chillies.
- If you want, you can soak the sauted paneer in warm water to retain its softness.
- Instead of ginger & garlic you can add the ginger garlic paste.
- You can use soaked badam intead of cashew
Do try this recipe and please don’t forget to give your feedback in comments.
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CHANNA(CHOLE/CHICKPEAS) MASALA RECIPE- WITH VIDEO
Channa Masala/chole masala is an easy yummy gravy pairs up great
with rotis or pooris. It is one of the very popular gravy in india. The main
ingredient used is channa/chick peas. Ie., chickpeas cooked in spicy flavourful
gravy.
Everyone may follow different ways to make the gravy. Here I hae
given one ways which I usually follows, one more method is there, in future I will
post that too.
Ok now coming to the recipe
.
VIDEO
RECIPE:
.
VIDEO
RECIPE:
CHANNA/CHOLE
MASALA
RECIPE TYPE: MAIN | CUISINE: NORTH INDIAN |
PREPARATION TIME: 15 MIN | COOKING TIME: 20 MIN
METHOD:
Wash and soak the chick peas/channa
overnight or for minimum 5 hours.
Then cook the channa dhal till it
becomes soft with little salt.
Drain the channa and keep aside.
Grind the green chillies , onion ,
tomatoes, ginger, garlic, and mint leaves in to smooth paste by adding a little
water. Keep the ground paste aside.
In a heavy bottomed pan, add the oil
and ghee, once it becomes hot, add the whole masala given under the “for
tempering” table.
Then add the ground paste and sauté well. Add the chilli powder, coriander powder and turmeric powder, and mix well.
Close the pan with lid and let it
boil for around 5 to 10 minutes. Add the cooked chick peas and close the lid and let it boil for 5 more minutes.
Then add the garam masala powder and finely
chopped coriander leaves and mix well.
At the end add the cooking cream and
remove from heat.
Serve hot with chapathi or any other
rotis as per your wish.
NOTES:
I used the chickpeas boiled
water(chickpea brine) to prepare aquafaba, so I didn’t add salt while cooking
chickpeas, if you add the salt while cooking chickpeas, add adjust the salt quantity
while adding in gravy.
You can use ginger garlic paste and sauté,
instead of grinding with onion and tomato.
Adding cream is optional only, you
can omit that.
Adding garam masala at the end gives
very nice fresh flavor to the gravy.
Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
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MUSHROOM CHOPS -RECIPE WITH STEP BY STEP PHOTOS
MUSHROOM CHOPS
Mushroom chops is an easy recipe but tastes great. It is little
different from the normal mushroom gravies.
I got this recipe from a social network group and immediately
saved the recipe to try.
Mostly I prepare mushroom pepper fry, but hereafter definitely I will
make this frequently. Actually we liked the slight tangy and spicy taste of
this dish. It goes very well as sidedish for rice and any kuzhambu/gravy and
pairs great even with rotis.
Ok now coming to the recipe,
MUSHROOM CHOPS
RECIPE TYPE: SIDE DISH | CUISINE: INDIAN | YIELDS: 2 PERSONS
|PREPARATION TIME: 5 MIN | COOKING TIME: 15-20 MIN|SOAKING TIME: 5 MIN
METHOD:
Clean and wash the mushrooms. Chop
the mushrooms (1 mushroom in to 4 pieces) and onion. Finely chop the spring onion
white part and green part separately. Extract the tamarind juice and keep aside.
Grind the red chillies, ginger garlic
paste and turmeric by adding little water.
Mix the ground red chilly paste and
required salt with the tamarind juice. Soak the chopped mushrooms in the tamarind
chilli mixture for 30 minutes.
In a heavy bottomed kadai add little butter and fry the spring onion white part till golden brown and keep aside.
In the same kadai add the remaining butter and add onions and fry till translucent.
Then add the soaked mushroom with the
tamarind chilly water (for me the water was around 1 cup)
Close with the lid and allow cooking
till the water fully dries.
Once the mushroom becomes dry add the fried spring onion white part and chopped green part and mix well.
Serve with hot rice. We had this as
side dish with rice and raw/tender jackfruit kuzhambu/gravy.
NOTES:
- Instead of ginger garlic paste you can use 1 inch piece of ginger and 4 or 5 garlic cloves.
- For me tamarind juice was around ¾ cup. If you are adding tamarind paste, mix 1 or 2 teaspoon (depends on its sourness) in 1 cup of water or grind with red chillies and mix with water.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
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