PANEER BHURJI RECIPE

Ingredients:

200 gms Paneer How to make paneer

1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

• Chop the onions, tomatoes and chillies finely.

• Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

• Add the chillies and tomatoes and fry till they are soft and pulpy.

• Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

• Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

• Garnish with chopped coriander and serve hot.

http://momrecipies.blogspot.com/2008/05/vegetable-kurma-mixed-vegetables-in.html

http://www.khanakhazana.com/recipes/k_browse.aspx?cat=1

http://www.indiavilas.com/Recipes/default.asp?m=sn&s=sn_x

http://food.sulekha.com/cuisine/kashmiri/capsicum-curry-recipes.htm

Capsicum Gravy curry

Ingredients:-

2 or 3 green bell peppers or capsicums,

1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1/2 cup of roasted peanuts, skins removed
1/2 cup toasted sesame seeds
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.

In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to
splutter, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut and seasame
paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add
jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring
occasionally, till the bell peppers become tender and gravy thickens.

Paccharu

Tamarind - lemonsize
Water - 2 or 3 glasses.
Salt - as required
Onions - 1big
Greenmirch - 3
Sugar - 5tsp

Method:-
Squeeze the tamarind pulp by adding more water.
Now cut the onion into fine pieces.Also cut the mirch into small pieces.
After add these pieces to that pulp.
Later add salt and more sugar to that and mix well.
YOU can serve this with kandi pachadi and hot Rice.

Vegetable Kurma
Ingredients:-
Boil the following vegetables with turmeric (1/2 tsp) and salt (to taste)
Potato – 1 big
Carrot – 1
Beans – 1 cup
Peas – 1/2 cup
Cauliflower – 1 cup

Grind coarsely:
Garlic – 3 or 4 cloves
 Ginger – 1 inch
Green Chillies – 3 or 4
onion -1 medium size

Grind to a paste:
Poppy seeds(Gasagasalu,khus khus)-1 tbsp(First grind it )
Coconut (fresh) – 3/4 cup
Cumin Seeds(jeera) – 1 tsp
First grind Poppy seeds then add coconut and cumin seeds and grind again to smooth paste.

Grind Spices:
Cloves(lavang) -3
Cinnamon(Dalchini) – ½ inch
Pepper(Kaali miri) 6-7
Coriander seeds(Dhaniya) -1 tbsp
or
Above all spices or if you have rasam powder instead of spices then you can use that also 1 tsp.

Rest of the ingredients:

Onion – 1(cut into small cubes)
Tomatoes (2)
Bay leaf -1
Coriander Powder(Dhaniya powder) – 2 tsp
Red chilly powder – 1 tsp
Salt (to taste)
Mustard seeds -1 tsp
Cumin seeds -1/2 tsp
Coriander (to garnish)
Curry leaves -8

Method:-
1)Heat oil in a deep-bottomed vessel and splutter mustard seeds. Add cumin seeds,bay leaf,curry leaves;Add
onions. Sauté until the onions just start turning brown.Onion should not turn brown color completely.
2)Add the ginger-garlic-chilly-onion paste, sauté until the raw aroma leaves.
3)Add the tomatoes or the puree and sauté until oil starts to come out.
4)Add grinded spices saute for 2-3 sec.
5)Add in the coconut-cumin-Poppy seeds paste.
6)Add the coriander powder, red chilly powder, and salt.
7)Saute well for 10 minutes until raw aroma leaves.
8)Add the boiled vegetables , mix well and Keep for a few minutes and Add water if needed for the gravy
consistency, cover and cook for just a few minutes.
9)Switch off and garnish with fresh coriander.

Egg Curry 1
Ingredients
• 4 Boiled Eggs
• 2-3 Onions chopped
• 2 Tomatoes chopped
• 2 green chilies
• ½ tsp Jeera (Cumin)
• ½ tsp ginger garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilies powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 3-4 tbsp of oil
• Coriander leaves

Directions
1. Take oil in khadi add jeera, green chilies and onions cook well.
2. Add ginger garlic paste, tomatoes, red chilies, turmeric powder, coriander powder, garam masala,
salt.
3. When tomatoes get cooked add water as required and bring it to boil.
4. Now peel eggs and cut into half, add in the gravy cook well.
5. Add coriander and serve hot with chapattis or rice.

Egg Curry 2
Ingredients
• 4 hard-boiled eggs(remove the shell and cut it into halves)
• 1 cup green peas (cooked for 7 mins)
• 2 tsp Chilli Powder
• 2 tsp Dhania Powder
• 1 tsp jeera powder
• 1 tsp Freshly ground Pepper Powder
• 2 tsp freshly ground ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp salt
• 1 cup coconut- fennel seed paste
• 1 tsp lemon juice
• 2 cups water
• 1 tbsp cooking oil
• 2 brinji leaves
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 finely chopped onion
• finely chopped coriander leaves
• finely chopped curry leaves
• 3 dry red chillies
• tomatoes 2 no.s cut into pieces

Directions
1. Boil the eggs and green-peas separately for 7 mins.Keep aside.
2. Heat oil in a Pan and fry brinji leaves,mustard seeds, fennel seeds, chopped onions, chopped tomatoes
and curry leaves .
3. Add chilli powder,dhania powder,jeera powder, turmeric powder,ginger-garlic paste and needed salt
one by one in order and saute well.
4. Add grated coconut paste and cook for 5 mins or till oil separates from the gravy.
5. Add green peas,egg slices and and pour 2 cups of water and close the lid of the pan.
6. Cook it for 5 minutes. Then remove the pan from the flame and keep it aside.
7. Add chopped coriander leaves and lemon juice and cook for 2 minutes.
8. Serve hot with rice or chapathi.

Egg Curry3 (Omelette Curry)

Ingredients
• 4 eggss,beaten
• 2 onions, finely chopped
• 2 tomatoes,finely chopped
• 2 tsp ginger-garlic( freshly ground paste)
• ½ tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds
• 1 sprig curry leaves
• 2 cups boiled water,
• 2 green chillies, finely chopped

1 tsp chilli powder

1 tsp coriander powder
• 1/2 tsp cumin powder
• ¼ tsp garam masala
• 2 tbsp oil
• Salt to taste
• 1 tsp coriander leaves, finely chopped

Directions
1. Beat the eggs with green chillies, chopped onion(1 no), 3 curry leaves, little salt and little coriander
leaves.
2. Heat oil in a tawa,pour the beaten egg mixture. cover and cook for 2 minutes and turn the omellete
and cook the other side till golden brown in colour.keep it aside. Wrap them with tissue paper so that
excess oil is removed from the omlette.Cut them into 2 cm size pieces(10 pieces).
3. Heat the rest of the oil in the same pan, fry the mustard seeds,the cumin seeds,curry leaves,the
chopped onions,the chopped tomatoes,ginger-garlic paste and needed salt. cook till oil separates.
4. Add the boiled water and other spices except garam masala and cook till the gravy thickens and oil
separates.
5. Then add the omelette pieces and the garam masala and cook for 3 more mins..
6. Garnish with coriander leaves and serve hot with rice or chapathis.

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Egg Curry4
Ingredients
• 6 eggs (hard-boiled and cut into halves)
• 2 tsp pepper (freshly ground)
• 1 tsp chilli powder
• 1 tsp dhaniya powder
• ½ tsp cumin powder
• ½ tsp dry ginger powder
• 1 tsp garlic paste
• 1 tsp cardamom, cloves, cinnamon powdered
• ½ tsp fennel seeds (crushed)
• 1/4 tsp turmeric powder
• salt - to taste
• 1 chopped onion
• 1 chopped tomato
• 1 tbsp refined oil - to fry
• curry leaves - little
• chopped coriander leaves - little
• 2 cups water

Directions
1. Take a kadai, pour required cooking oil. Add chopped onions, tomato slices and fry.
2. Add on this all masala items one by one and fry.
3. Take egg pieces and add to the above fried item. Add required water and cook in the cooker about 10
minutes.
4. Serve it with fried curry leaves and chopped coriander leaves.
Vankaya kura

Ingredients
• ½ kg small brinjals
• 1/4 cup tamarind juice
• 4 tsp chillie powder
• salt - as required
• ½ cup onion paste
• 3 tsp ginger garlic paste
• ½ cup turmeric powder
• ½ tsp lavang powder
• 2 pinch elaichi powder
• ½ tsp poppy seeds/ khus khus powder
• ½ tsp coriander powder
• ½ tsp Cinnamon powder
• 1/4 tsp fenugreek seed powder
• 1 pinch asofoetida powder
• 4 slit green chillies
• 1 tsp chopped coriander
• 1 cup oil

Directions
1. Slit brinjal into four keeping stem part intact and wash thoroughly.
2. Now deep fry these brinjals and keep them said to cool.
3. In the same pan keep 6 tsp oil and add all the above ingredients except tamarind juice, chopped
coriander and green chillies.
4. Fry well till oil separates from mixture. Now add brinjals and tamarind juice and cook on a medium
flame till brinjals soften.
5. Now add chopped coriander and slit green chillies.
6. serve hot with rice.

Bringal curry

Ingredients
• 200g bringal
• 2 onions, chopped.
• 3 green chilies, chopped.
• Few pepper corns.
• 5g tamarind, soaked in hot water.
• 1 tsp mustard seeds.
• 1 tsp cumin seeds.
• 2 tsp cumin-fenugreek powder.
• 1 tsp turmeric.
• 3 tbsp. oil.
• Salt to taste.

Directions
1. Cut the bringal into four, lengthwise, to three-fourths of their total length and soak in salted water.
2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and
pepper corns. Fry for few minutes.
3. Then add eggplants and fry for another 2 minutes.
4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
5. Serve hot with vegetable pulao.

Paneer Methi Masala

Ingredients
• 12 pieces cottage Paneer
• 1/2 cup kasoor methi leaves
• 1 no onion (pasted)
• 1 tbsp tomato puree
• 2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 2 tsp butter
• 1/2 cup fresh cream
• 2 tsp cashew nut paste
• 2 tsp salt
• 1 tsp lemon juice

Directions
1. Heat butter in a pan and fry paneer pieces for a min.keep it aside.
2. In the remaining butter,saute kasoor methi leaves first,then add onion paste and tomato paste.Saute
for 2 mins till butter separates.
3. Add chilli powder,turmeric powder,garam masala and salt - to taste.saute for 2 mins.
4. Add cashew nut paste, fresh cream and saute for a min .
5. Now add fried paneer and mix well.After 2 mins add lemon juice and turn off the flame.
6. Serve this dish with dosa,chapathi,parotta and Nan.

Onion Chutney - Ingredients:

Small Onion 1 cup

Tamarind size of amla.
Cumin seeds 1 tsp
Red chill 5 nos
Salt to tast
Oil
Mustard
Curry leaves

Onion Chutney - Directions:

1. Pour oil in a pan.Put the onion and fry it for few min.Then put the red
chilli and fry it.

2. Grind the onion,redchilly,Cumin seeds,tamarind,Salt.Make is taste.

3. Pour oil in a kadai and out the mustard after popped put curry
leaves.Then pour the grinded paste add some water.Cook for five min.

4. Serve with idli,Dosa.

Onion Chutney - Ingredients:

Small Onion 1 cup

Tamarind gooseberry sized

Cumin seeds 1 tsp

Red chill 5 nos

Salt to taste
Oil as required

Mustard 1 tsp

Curry leaves a few

Onion Chutney - Directions:

1. Pour oil in a pan.

2. Put the onion and fry it for few min.

3. Then put the red chilli and fry it.

4. Grind the onion, redchilly, Cumin seeds, tamarind, Salt. Make is paste.

5. Pour oil in a kadai and out the mustard after popped put curry leaves.

6. Then pour the grinded paste add some water.

7. Cook for five min.

8. Serve with idli,Dosa.

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