Paneer Peas Masala | Matar Paneer

Matar Paneer is a classic North Indian curry made with soft paneer cubes and green peas simmered in a rich, flavorful onion-tomato gravy. This restaurant-style favorite pairs perfectly with naan, roti, jeera rice, or plain rice.

Paneer is an excellent source of protein and calcium, while green peas are rich in fiber, vitamins, and plant-based protein. Together, they make this curry a wholesome, nutritious, and satisfying meal.

Ingredients

For the gravy paste:

• Onion – 1 large, chopped
  
• Tomato – 2 medium, chopped
  
• Green chillies – 2
  
• Ginger – 1 inch
  
• Garlic – 5 cloves
  

For the curry:

• Paneer – 200 g, cubed
  
• Green peas – 1 cup (fresh or frozen)
  
• Oil or ghee – 2 tbsp
  
• Cumin seeds – ½ tsp
  
• Turmeric powder – ¼ tsp
  
• Chilli powder – 1 tsp
  
• Coriander powder – 2 tsp
  
• Cumin powder – ½ tsp
  
• Garam masala – 1 tsp
  
• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed
  
• Salt – to taste
  
• Coriander leaves – for garnish
• Water – as needed

Method

1. Heat a little oil in a pan. Add chopped onions and sauté until they turn soft.
   
2. Add tomatoes, green chillies, ginger, and garlic. Cook until the tomatoes become soft and mushy.
   
3. Allow the mixture to cool and grind into a smooth paste. Set aside.
   
4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
   
5. Add the prepared onion-tomato paste and cook until the raw smell disappears and oil starts to separate.
   
6. Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
   
7. Add green peas and cook for a few minutes.
   
8. Add water as needed and let the gravy simmer until the peas are cooked.
   
9. Add paneer cubes and cook for a few minutes until they absorb the flavors.
   
10. Crush kasuri methi between your palms and add it just before switching off the stove. Mix well.
    
11. Garnish with coriander leaves and serve hot with naan, roti, chapati, or rice.
    

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Pepper Chicken Fry|Mizhagu Kozhi Varuval|மிளகு கோழி வறுவல்

Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.

Ingredients

• Boneless Chicken - 250g
• Large Onion - 1, finely chopped
• Ginger garlic paste - 2 tbsp
• Turmeric powder - 1/4 tsp
• Curry leaves - 10
• Salt - To taste
• Oil - 3 tbsp

    To roast and grind

• Whole black pepper - 1.5 tbsp
• Fennel seeds -  1/2tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 3
• Coriander seeds - 1 tbsp

Method

1. Heat oil in a wide pan.
2. Add onion and fry till they turn golden brown.
3. Now add ginger garlic paste and fry for a minute.
4. Then add turmeric powder and salt.
5. Add chicken pieces and mix with the masala.
6. Cover the pan and cook the chicken for 10 minutes in medium heat. Sprinkle some water whenever needed.
7. Add the ground powder to the cooked chicken and cook till the chicken is cooked.
8. Adjust salt to taste and serve it hot as side dish for any rice varieties or chapathi.

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Kara Muttai Omelette

Kara Muttai Omelette is a spicy and flavorful South Indian-style egg dish made with a fragrant onion-tomato masala topped with lightly seasoned eggs. It is so tasty and satisfying that it can be enjoyed as a complete meal with hot rice—no curry needed at all.

Ingredients

• Eggs - 4
• Green chillies - 1
• Onion - 1, finely chopped
• Tomato - 1
• Garlic - 2 cloves, crushed 
• Curry leaves - few
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/2 tsp
• Salt - to taste

Method

1. In a bowl, whisk the eggs with a little chopped onion, green chillies, and salt. Set aside.
2. Heat oil in a pan.
3. Add chopped onion, garlic, curry leaves, and sauté until soft.
4. Add chopped tomatoes and cook until mushy.
5. Add turmeric powder, chilli powder, coriander powder, and garam masala. Cook for a few seconds until aromatic.
6. Spread this masala evenly on the pan.
7. Pour the egg mixture over the masala and let it cook on medium flame.
8. Once the base is cooked, flip carefully and cook the other side until done.
9. Serve hot with rice.

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Dal Khichdi

Dal Khichdi is a simple, comforting one-pot meal made with rice, lentils, and mild spices. Finished with a drizzle of ghee, this nutritious dish is both comforting and delicious.

Dal Khichdi is rich in protein, fiber, and essential nutrients from lentils and rice. It is light on the stomach, easy to digest, and provides a balanced meal with energy and nourishment.

Ingredients

• Ginger, garlic - 2 tbsp, finely chopped
• Onion - 1, large sized
• Tomatoes - 3, medium sized
• Turmeric powder - 1/2 tsp 
• Chilli powder - 1 tsp
• Rice - 1 cup
• Toor dal - 1/2 cup
• Moong dal - 1/2 cup
• Salt - to taste

    Tempering Ingredients

• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Red chillies - 2, broken
• Curry leaves - few
• Hing - a pinch

Method

1. Wash and soak rice, toor dal, and moong dal together for about 20 minutes.
2. Heat oil in a pressure cooker or Instant Pot.
3. Add mustard seeds. Once they splutter, add cumin seeds, red chillies, hing (asafoetida), and curry leaves. Sauté for a few seconds.
4. Add finely chopped onions and ginger-garlic. Cook until the onions turn light brown.
5. Add tomatoes and cook until soft and mushy.
6. Add turmeric powder and chilli powder. Mix well.
7. Add the soaked rice and dal mixture. Stir well to combine.
8. Pour in 5 cups of water and adjust salt to taste.
9. Pressure Cooker: Cook for 5 whistles.Instant Pot: Set to pressure cook mode for 9 minutes.
10. Once the pressure releases, add ghee and mix well. Serve hot.

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Tomato Coconut Chutney | Thakkali Thengai Chutney | தேங்காய் தக்காளி சட்னி

Coconut Tomato Chutney is a tasty twist from your regular coconut or tomato chutneys as it combines fresh coconut and tomatoes. This dish makes the perfect accompaniment for idli, dosa, pongal, and even upma. Quick to prepare and it’s a must-try chutney for everyday South Indian breakfasts.

Ingredients

• Sesame oil - 1 tbsp
• Red chillies - 3
• Garlic - 2 cloves
• Onion - 1, small sized
• Tomato - 1, small sized
• Coconut - 1/2 cup
• Roasted gram - 2 tbsp
• Tamarind - small piece
• Curry leaves - few
• Salt - to taste

    Tempering ingredients

• Sesame oil - 1 tbsp
• Urad dal - 1 tsp
• Red chilies - 1, broken in half
• Curry leaves - few

Method 

1. Heat oil in a small pan. Add red chillies and garlic. Sauté for 1 min until fragrant.
2. Add chopped onion and tomato along with a little salt. Fry for about 2 minutes until they soften.
3. Add coconut, roasted gram, tamarind, and curry leaves. Mix well for a few seconds.
4. Turn off the stove and let the mixture cool.
5. Grind to a smooth chutney, adding water little by little to reach the right consistency.
6. Prepare the tempering and pour it over the chutney.
7. Adjust salt if needed and serve with hot idli or dosa.

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