Chitra's Food book

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• Easy Paneer Curry | Paneer Masala Curry For Chapathi
• Sorakkai Poriyal / Bottle Gourd Curry recipe
• Avocado sandwich | Avocado toast Indian Vegetarian
• Baby potato biryani in pressure cooker | Potato rice recipe
• Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

Easy Paneer Curry | Paneer Masala Curry For Chapathi Posted: 19 Jul 2021 05:06 AM PDT This is an easy peasy paneer curry for chapathi / roti. Paneer butter masala is the only gravy I make using paneer as its Raksha's favorite. Most of the paneer gravies call for grinding tomato onion to make the base. But I really got bored of making it in the same way. So I tried this easy paneer curry recipe after watching few YouTube channels. There is no grinding job for this paneer masala curry. Its so easy to make and can be prepared under 10 minutes. Bachelors and working women can prepare it for their lunch box quickly. Friends, do try this easy paneer masala curry and enjoy with chapathi / roti. Easy paneer curry / Paneer masala curry recipe Easy paneer curry / Paneer masala curry recipe for roti / chapathi   Cuisine: Indian Category: Side dish Serves: 3 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS Paneer / Cottage cheese - 200 gms ( cubed) Cooking oil - 2 tbsp Cinnamon - 1 inch Cloves - 2 Cardamom - 1 Cumin seeds - 1/2 tsp Big onion - 1 Tomato – 2 Ginger garlic paste – 1/2 tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Coriander seeds powder - 1/2 tsp Garam masala powder - 1/2 tsp Sugar - 1/2 tsp Salt & water - as needed Crushed kasoori methi – 1 tsp Coriander leaves - to garnish HOW TO MAKE PANEER CURRY Wash and chop onion, tomato finely. Cube cut paneer and keep in hot water till use. Heat oil in a kadai. Saute the whole spices. Add onion, ginger garlic paste. Saute tomato till mushy. Add turmeric powder, red chilli powder, dhania powder, garam masala powder, sugar and salt. Add water and boil till oil floats. Lastly add the paneer pieces and crushed kasoori methi. Mix well and give one boil. Switch off the flame and serve hot with roti and chapathi. METHOD - STEP BY STEP PICTURES Wash and chop onion, tomato finely. Cut paneer into small cubes and keep it in hot water till use. Heat oil in a kadai. Saute cinnamon, cloves, cardamom add add the onions. Saute till transparent. Add ginger garlic paste and saute till its raw smell goes off. Add tomato and saute till mushy. Add turmeric powder, red chilli powder, coriander seeds powder, garam masala powder, sugar and salt. Add some water and boil in low flame till oil floats on top. Lastly add paneer pieces and crushed kasoori methi. Mix well and boil for a minute. Switch off the flame. Garnish with coriander leaves. Enjoy ! Note For variations, you can add green peas, capsicum, boiled potato cubes and cauliflower instead of paneer. Try this easy and yummy paneer curry for roti and enjoy ! Technorati Tags: easy paneer curry,paneer curry recipe,paneer masala curry,paneer curry for chapathi,paneer masala curry for chapathi,paneer recipes

Sorakkai Poriyal / Bottle Gourd Curry recipe Posted: 12 Jul 2021 03:02 AM PDT Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker. For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it. Sorakkai Sambar Sorakkai kootu Sorakkai dosai Sorakkai sweet kootu and paal kootu Sorakkai poriyal recipe / Bottle gourd curry Sorakkai poriyal recipe / Bottle gourd curry for rice   Cuisine: Tamil nadu Category: side dish Serves: 2 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Bottle gourd / Sorakkai - 1 (finely chopped) Big onion - 1 (-do-) Green chilli or Sambar powder - 2 (slit) / 1 tsp Turmeric powder - 1/2 tsp Roasted peanuts - 1/4 cup Salt & water - as needed Grated coconut - 2 tbsp Coriander leaves – to garnish To temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Curry leaves - few Hing / Asafetida - 1/4 tsp HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL Wash and peel the skin of bottle gourd. Chop finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well. Mix well and garnish with coriander leaves. Serve with rice. METHOD - STEP BY STEP PICTURES Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent. Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder.  Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape.  Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy ! Note Bottle gourd cooks quickly. So cover cook in the kadai till its done. For variations, you can use either peanut powder or grated coconut.  Try this easy, simple and healthy bottle gourd poriyal. You will love it. Technorati Tags: bottle gourd poriyal,bottle gourd poriyal recipe,sorakkai poriyal,sorakkai poriyal recipe,bottle gourd recipes,bottlegourd poriyal,sorakkai recipes

Avocado sandwich | Avocado toast Indian Vegetarian Posted: 05 Jul 2021 05:20 AM PDT Here is my second version of Indian vegetarian Avocado sandwich / Avocado toast (Butter fruit) for a healthy breakfast. Its been long time I bought avocado. Recently when I was talking to my friend, she told Avocado is in season now. So I bought one and tried this sandwich. It was good with the slight bitter taste of avocado as mine was not fully ripen. We relished it for our weekend breakfast. For variations and to make it more interesting and tasty, you can apply green chutney on one side of sandwich. Here I used butter. You can also make it as an open toast. Friends, do try this easy and yummy avocado sandwich recipe. Check out my another version of Avocado sandwich  Avocado milkshake Guacamole Avocado paratha Avocado sandwich / Avocado toast recipe Indian vegetarian Avocado sandwich / Avocado toast recipe   Cuisine: Indian Category: Main course Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS Avocado - 1 Big onion - 1 (finely chopped) Pepper powder - 1/2 tsp Coriander leaves - 1/4 cup (finely chopped) Green chilli - 1 (finely chopped, optional) Lemon - 1 Salt - as needed HOW TO MAKE AVOCADO SANDWICH / AVOCADO TOAST Wash and cut avocado into two. Remove the seed and scoop the pulp from the fruit. Mash the pulp and add finely chopped onion, coriander leaves, lemon, green chilli and salt. Mix well. Take 2 bread slices, apply butter on one and spread avocado mixture in the next slice. Cover and toast in the sandwich maker or cook in dosa tawa greased with butter. Cook both the sides. Remove and serve with tomato ketchup. METHOD - STEP BY STEP PICTURES Wash and cut the avocado into two. Remove the seed and scoop the pulp from the fruit. Discard the skin. Mash the pulp and add finely chopped onion, coriander leaves, green chilli, salt and mix well. Sandwich stuffing is ready. Take 2 bread slices. Apply butter on one slice. Spread the avocado mixture in the second slice. Cover it. To make avocado toast, grease the bread with butter and spread the avocado mixture in one slice of bread. Cook the toast for a minute and remove.     Heat a sandwich maker or dosa tawa. Spread butter on it. Place the sandwich and cook both the sides till it turns golden in color. Remove and serve hot with tomato ketchup. Enjoy ! Note For variations, you can add one finely chopped tomato. You can spread the avocado mixture in one slice and make it as open toast. Try this easy, Indian vegetarian avocado sandwich and enjoy for your breakfast or snack ! Technorati Tags: Avocado sandwich,avocado sandwich recipe,Indian vegetarian avocado sandwich,avocado toast,avocado toast recipe,how to make avocado sandwich,how to make avocado toast,avocado sandwich indian vegetarian

Baby potato biryani in pressure cooker | Potato rice recipe Posted: 03 Jul 2021 05:50 AM PDT This is my second version of baby potato biryani in pressure cooker. Earlier I had shared a Chettinad baby potato biryani. I tried this recipe after watching a YouTube video. It came out so well. Its a very simple potato rice recipe. No grinding work. You can finish the entire cooking process under 15 minutes. Its ideal for bachelors and working women to make a quick lunch box recipe. Kids would also love it. You can use regular potato instead of baby potato. I used baby potato with skin as my potatoes were really small. You can peel the skin and use it. Friends, do try this easy potato biryani in pressure cooker. You will love it for sure.   Potato biryani in pressure cooker / Potato rice recipe Potato biryani in pressure cooker / Potato rice recipe   Cuisine: Tamil nadu Category: Main course Serves: 4 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250 ml Jeera rice / Seeraga samba rice - 1 cup Baby potato - 15 OR Potato - 3 (cubed) Cooking oil - 2 tbsp Bay leaf - 1 Cinnamon - 1 Cloves - 1 Black stone flower / Kalpasi - 1 Big onion - 1 Ginger garlic paste - 1/2 tsp Tomato - 1 Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp Coriander powder / Dhania powder - 1 tsp Garam masala powder - 1/2 tsp Mint leaves – few Curd – 1 tbsp Salt - as needed Water - 1.5 cups HOW TO MAKE POTATO BIRYANI Wash and peel the skin of baby potato or normal potato. Chop into big cubes. Heat oil in a pressure cooker. Saute the whole garam masala spices. Saute onion, ginger garlic paste till raw smell goes off. Add potato and tomato pieces. Mix well. Add the spice powders. Mix well. Add mint leaves, curd. Lastly add the washed rice, required water and salt. Mix and pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently and serve hot with raita ! METHOD - STEP BY STEP PICTURES Wash and peel the baby potato. (If you are using potato, peel the skin and chop into cubes). Chop onion, tomato and set aside. Heat oil in a pressure cooker. Saute bayleaf, cinnamon, cloves, black stone flower. Add onion and ginger garlic paste. Saute till raw smell goes off. Now add tomato and potato cubes. Add turmeric powder, chilli powder, dhania powder, garam masala powder and salt. Mix well. Add the mint leaves, curd. Mix well. Lastly add washed rice, required water and salt. Mix well. Pressure cook in low flame for one whistle. Open the cooker after the steam is released. Mix gently and serve hot with onion raita. Enjoy ! Note Adjust the quantity of spice powders as per your taste. You can use baby potato with skin if you like. Easy and yummy baby potato biryani is ready to serve ! Technorati Tags: potato biryani,potato biryani recipe,baby potato biryani,baby potato biryani recipe,how to make potato biryani,potato biryani in pressure cooker,baby potato biryani in pressure cooker,potato rice,potato rice recipe

Kovakkai Poriyal Recipe / Tindora Curry Without Coconut Posted: 25 Jun 2021 03:07 AM PDT   I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.   Kovakkai poriyal recipe / Tindora curry recipe Kovakkai poriyal recipe / Tindora curry recipe   Cuisine: Andhra Category: Side dish Serves: 3 Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 Minutes   Chitra Ganapathy INGREDIENTS 1 cup = 250ml Kovakkai / Tindora / Dondakaya - 2 cups (chopped) Cooking oil - 3 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Chana dal - 2 tsp Cumin seeds – 1/2 tsp Big onion - 1 (finely chopped) Curry leaves - few Turmeric powder - 1/4 tsp Red chilli powder - 3/4 to 1 tsp Salt & water - as needed HOW TO MAKE KOVAKKAI PORIYAL Wash and chop kovakkai / tindora into round, thin pieces. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder. Saute for few minutes and switch off the flame. Serve with rice and enjoy ! METHOD - STEP BY STEP PICTURES Wash and chop Kovakkai into thin round slices. Chop onion finely. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent. Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity. Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft. Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy ! Note Adjust the quantity of chilli powder as per your taste. You can also add little garam masala powder for more flavor. You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste. You can also use grated coconut at the end. Try this delicious Kovakkai poriyal for rice and enjoy ! Technorati Tags: Kovakkai poriyal,kovakkai poriyal recipe,tindora curry,tindora curry recipe,how to make kovakkai poriyal,how to make kovakkai curry,andhra kovakkai curry,andhra kovakkai poriyal,andhra style tindora curry,dondakaya curry,dondakaya veppudu

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