Tomato Paneer Curry

Ingredients:

Tomatoes-6 (medium sized)
Paneer-1o small cubes
Green chillies-4
Chopped onions-2
Coriander leaves-a few
Ginger-garlic paste-1 teaspoon
Red chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


Method:

1. Wash and cut the tomatoes into small pieces.
2. Heat the oil in a pan and add the chopped onions and chopped green chillies and fry them until they turn light brown in colour.
3. Add the turmeric powder and ginger-garlic paste and fry them for a few more seconds.
4. Add the chopped tomato pieces and cook it on a medium flame until it becomes thick. Lower the flame and add the red chilli powder and salt.
5. Heat the paneer cubes in the oven for 2 minutes and wash them with cold water or keep the paneer cubes in hot water for 2-3 minutes and wash them with cold water.
6. Add the paneer cubes to the curry and cook them for 2 more minutes.
7. Add the garam masala and stir well. Cook for a few seconds and turn off the stove.
8. Garnish with coriander leaves and serve it with plain rice or chapathis. Whenever I am in a hurry, I make this quick and simple curry.

Palli Pachadi (Ground Nut Chutney)

Ingredients:

Roasted and peeled groundnuts (peanuts)-1 cup
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-2
Salt-1 tablespoon

For seasoning:
Dry chilli-1 (break into pieces)
Cumin seeds-1/2 a teaspoon
Mustard seeds-1/2 a teaspoon
Urad dal-1/2 a reaspoon
Gram dal-p1/2 a teaspoon
Curry leaves-a few
Oil-1 tablespoon

Method:

1. Heat the oil in a pan and fry the green chillies until they turn light brown in colour on a low flame.
2. Add cumin seeds and coriander seeds and fry for one minute.
3. Add the tamarind and garlic cloves and fry for a few seconds.
4. Turn off the stove and let the fried ingredients cool.
5. Grind them into a thick paste by adding the salt and sufficient water.
6. Heat the remaining oil in the same pan and add all the seasoning ingredients. Fry them for a few seconds add this to the ground chutney.
7. Mix well and serve it with ravva idly, dosa or vada.
8. If you make this chutney using dry chillies instead of green chillies, it goes well with plain rice. Make sure that you use less water for grinding in comparision to the chutney that we make with green chillies.





Ravva Idly...

Dosa...

Note: Don’t forget to slit the green chillies before frying them in the oil to prevent popping.