PANEER BUTTER MASALA RECIPE

Ingredients:
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream.

How to make Paneer Butter Masala:

• Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
• Heat butter in a kadai and add the onion puree and saut� till they turn light brown in color.
(This is also known as brown paste)
• Add Ginger garlic paste to the brown paste mixture and saut� for sometime.
• Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric
powder, garam masala powder and salt and saut� for sometime.
• Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-
solid.
• Finally garnish it with fresh cream.
• Paneer Butter Masala is ready.

CAPSICUM MASALA CURRY RECIPE

Ingredients:
• 250g Capsicum (cut into two pieces each)
• 2 tsp Coriander Seeds
• 25g Sesame Seeds
• 25g Peanuts
• 25g Dry Coconut (grated)
• 1 tsp Chili Powder
• 1/4 tsp Mustard Seeds
• 1 bunch Curry Leaves
• A pinch of Fenugreek Seeds
• 50g Tamarind
• 75g Oil
• Salt (to taste)
How to make Capsicum Masala Curry:
• Roast coriander seeds, peanuts, sesame seeds, and dry coconut without oil, until golden.
• Cool and blend in a food processor, to make a smooth paste.
• Heat oil in a pan. Fry mustard, fenugreek seeds and curry leaves for a minute.
• When the seeds flutter, add capsicum. Fry for a while and transfer to a separate bowl.
• Fry the ground paste in the remaining oil until the oil separates.
• Add chili powder, tamarind water and salt. Cook until the gravy becomes thick.
• Now, add fried capsicum to the gravy and remove from heat.
• Garnish with coriander leaves.
• Serve hot.

Capsicum Masala Rice

Ingredients:

3 cups of cooked rice (each grain should be separate, add a tsp of ghee to the rice and
combine)

1 1/2 tbsp ghee/oil

1 tsp mustard seeds

10-12 fresh curry leaves

2 big capsicums (bell peppers – thinly sliced)

salt to taste

1 tbsp grated fresh coconut (optional)

1 tbsp roasted peanuts (garnish)

To be roasted in ghee and ground to a fine pwd:

3-4 dry red chillis (adjust to your spice level)

1 tbsp coriander seeds

½ tsp cumin seeds

1 tsp black gram dal (minappappu)

 1” cinnamon stick (dal chinichakka)

2 tbsp roasted peanuts

1 tsp ghee (clarified butter)

1 Heat ghee in a cooking vessel on medium heat and add cumin seeds and black gram and
fry till the cumin splutters and the dal turns light brown. Add the coriander seeds, cinnamon
stick, curry leaves and dry red chillis and fry further for another minute till the rawness
disappears and the flavors come out. Finally add the roasted peanuts and combine with the
other spices for a few seconds and turn off heat. Once cool, grind to a make a fine powder.

2 In the same vessel, add oil/ghee and once its hot, add mustard seeds and let them splutter.
Add the curry leaves and let the flavor of the curry leaves come out and the leaves turn crisp.

3 Add the sliced capsicums and fry them for approx 3 minutes. Don’t over cook them, let the
capsicums retain their crunchy texture. Add salt to taste and combine well.

4 Reduce heat and add the cooked rice and combine with the spice mixture.

5 Add the grated coconut,roasted peanuts and ground masala powder and combine with the
rice till its well mixed.

6 Serve hot with any gravy curry of your choice or with just pickle, yogurt and appadam.
Makes a complete meal !

Chilli Baby Corn Recipe

Ingredients:

1/4 kg baby corn, cut into 1″ pieces

2 small onions, quartered (optional)

6-7 tbsps spring onion whites

3-4 tbsps spring onion greens

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tsp soya sauce

2 tsps vinegar

1 tbsp corn flour + 5 tbsps water

1/2 tbsp brown sugar

1 large green capsicum, cut into thin slices

1 1/2 tbsps tomato sauce

1 tsp green chilli paste

salt to taste

2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)

large pinch black pepper pwd

1/4 tsp ginger-garlic paste

salt to taste

1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)

1 Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and
shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
2 Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil),
add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring
onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high
flame for 3 mts. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the
sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
3 Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that
it becomes thick due to cornflour.
4 Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve
hot as a starter/appetizer.

Baby corn manchurian

Ingredients:

 Baby corn- 6
 Rice flour- 1 spoon
 Corn flour- 2 spoon
 Ginger and Garlic paste- 2 tspn
  Onion- 1
 Green chilies- 2
 Chili powder- 1/2 tspn
 Tomato sauce- 2 tspn
 Soya sauce- 1 tspn
 Coriander leaves- 3 strings
 Oil and Salt- as required

Recipe:

1. Semi cook the Baby corns in little salted water. Drain out the excess of Water.
2. Then add Rice flour, Corn flour, Ginger and Garlic paste, Chili powder, Tomato sauce(1 tspn),
Salt and mix well.
3. Heat Oil in a pan to fry. Fry the Baby corns in that and keep it aside.
4. Heat another pan with 2 spoon of oil. Add Garlic, Onion, green Chilies and fry till it becomes
golden brown in color.
5. Add the fried Baby corns, Tomato sauce(1 tspn), Soya sauce and Salt. Fry for 10 minutes in
medium flame (If required add little water and fry till the water evaporates.)
6. Finally add Coriander leaves to garnish.

FROZEN PANEER MASALA RECIPE

Ingredients:
• 1 pkg Frozen fried paneer
• 2 tsp Ginger-garlic paste
• 1 Onion (chopped)
• 4 tsp Coriander Powder
• 1 tsp Salt
• 2 tbsp Oil
• Coriander leaves (chopped)
• 4 tsp Masala powder
• 2 tsp Chilly powder
• 1 Tomato (chopped)

How to make Frozen Paneer Masala:

• Defrost the frozen fried paneer in a microwave. Keep it aside.
• Now add oil in a pan and heat it.
• Add garlic paste and ginger and stir, till it turns into brown.
• Now add onions and stir, till onions become translucent.
• Mix masala powder and coriander powder and stir.
• Then tomato pieces with chilly powder and stir well.
• Pour a little water, add salt and stir, till masala blends well in water.
• Add paneer, cover the pan and cook on a medium flame for some time.
• Now garnish it with coriander leaves and serve.

Baby corn capsicum curry

Ingredients: (for 2 people)

 Baby corn – 3 sticks

 Capsicum -1
 Onion – 1
 Tomato – 1
 Ginger garlic paste – 1 tspn
 Chilli powder – 1 tspn
 Turmeric powder – a pinch
 Masala powder – 1 spoon
 Coriander powder – ½ spoon
 Grated coconut – 3 spoons
 Mustard seeds and urad dhal – 1 tspn
 Curry leaves – a few
 Salt and oil – As required

Recipe:

1. Cut Baby corn, Capsicum, Onion and Tomato into small pieces.
2. Cook Baby corn pieces by adding Turmeric powder and little salt in pressure cooker.
3. Heat a pan. Add oil, Mustard seeds and Urad dhal. Once it splutters, add Curry leaves,
Onion and capsicum.
4. Fry all the above items till it becomes golden brown in color. Then add Tomatoes and fry till it
becomes soft.
5. Then add Ginger Garlic paste, Chili powder, Masala powder, Coriander powder and salt.
6. Once the raw smell of masala goes, add the cooked Baby corn and fry for sometime. Then
add the required Water and cook for sometime.
7. Finally add Coconut milk(by grinding coconut with water) into the Baby corn gravy.

SPECIAL TAMARIND RICE - TEMPLE STYLE (PULIOTHARAI)

INGREDIENTS:

Rice- 2 cups
Tamarind Extract - 2 tablespoon
Coriander Seeds- 2tsp
Fenugreek Seeds - 10 seeds
Sesame Seeds- 2tsp
Channa Dhal- 4tsp
Dried Red chilly- 5-6
Turmeric - 1tsp
Mustard little
Curry leaves - few
Hing - a pinch
Salt - As per Taste
METHOD:

Boiled the rice and keep it aside till it become cool.

Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.

Once they are cool, grind finely.

In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.

Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil
for5minutes.

Then add the finely grinded powder and slowly boiled rice and mix evenly.

Once it gets mixed up, now add the coarsely added dhal powder.

Serve hot with chips...