IamGeetha

Do give a try and am sure you will not go in for store bought ones after trying the homemade paneer.

Heat the milk and bring to a boil. Stir occasionally so that the skin does not form on the surface.
Once the milk rises, add the lemon juice / vinegar / curd. Usually i prefer lemon juice to curdle.
Milk starts to curdle. If the milk has not yet begun to curdle than add somw more lemon juice. Milk should completely curdle.
Stir the milk when its curdling so that the curdled milk does not stick to the base of the pan.
Immediately in a cheesecloth / cotton kitchen napkin / white cloth drain the curdled milk.
Keep a pan beneath the cheese cloth.
Put some weight above this so that the liquid entirely drained off.
Leave it for 3-6 hrs. Open the cheesecloth, you will see a beautiful block of cheese all set.
Cut paneer into any shapes or sizes as your wish.

Paneer - Favorite item for Kids now-a-days.

Ingredients

Paneer- 250 gms (Home made paneer)
Tomato- 2
Green Chilli- 3
Ginger- 1 inch in length
Curd- 2 tsp
Ghee - 2 tsp
Asafetida - 1 pinch
Cumin seed- 1/2 small tsp
Turmeric powder - 1/4 small tsp
Coriander Powder- 1 small tsp
Red chilli powder- 1/2 small tsp
Garam masala- 1/2 small tsp
Salt- as required
Green coriander- 1tsp

Method

Cut the paneer into 1.5 inch in width and 1.5 inch in length. Make paste of tomato, green chilli and ginger in a grinder. Pour the curd in this paste and churn it. Paste of curd and tomato is ready now.
Heat the ghee in pan. Add asafetida and cumin seeds. After the cumin seed is properly fried, put coriander powder, red chilli powder into the pan and continue stirring.
Add the paste of curd and tomato into the masala and fry it till the masala is released from oil.
Pour 2 to 3 tablespoon of water into the masala, then add the paneer and garam masala in it.
Continue stirring. Masala Paneer Recipe is ready to serve.
We can prefer this recipe with bread, naan, chapatti and rice.

“Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden tea?” - Frank McCourt, 'Angela's Ashes’ (1996)

Ingredients

Eggs - 3

Onion - 1 medium sized

Ginger garlic paste - 1 tsp

Red Chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Turmeric powder - a pinch

Salt - to taste

Seasoning:

Mustard seeds - 1/2 tsp

Curry leaves - few

Egg Masala - To grind

Tomato - 1 big
Dry Red Chillies - 2 to 3
Small Onion - 10
Coriander seeds - 1 tsp
Cinammon - 1/4 inch piece
Green cardamom - 1/2
Fennel seeds - 1/2 tspp
Poppy seeds - 1/2 tsp
Black Pepper - 1/2 tsp
Oil - as required

Method

Boil eggs for 10 mins in medium flame. After boiled, remove the shell carefully. Cut the eggs into 2 pieces with a knife. Set aside.
Heat oil in a pan - add the ingredients under "To grind" saute till onions turn golden brown and tomatoes turn mushy and raw smell leaves.
Cool down and grind to a semi fine paste.set aside. Heat oil in pan - add mustard seeds and curry leaves let the mustard seeds crackle.Add ginger garlic paste , onion fry till golden brown.
Add the masala paste and fry for 2 mins.Then sprinkle little water, add required salt and allow it to boil until it forms a gravy.
To this add the eggs and mix well so that curry gets coated on the eggs.
Cover and cook for 5 minutes and then uncover it to let any excess water dry up.
Garnish with chopped coriander and serve it.

Briyani never completes without Dalcha.

Ingredients

Mutton - Only Bone pieces 4-5
Toor Dal - 1/4 cup heaped
Chana Dal - 4 tbsp
Big Onion - 1 chopped finely
Ginger Garlic Paste - 1.5 tsp
Brinjals - 5 (each cut into four)
Raw Mango - 1 small
Tomato - 1 chopped roughly
Red Chilli powder- 1 tsp
Coriander powder - 2 tsp
Tamarind paste - 1 tbsp
Coriander leaves - just to garnish
Salt - taste
Oil - 2 to 3 tsp

Seasoning

Oil - 2 tsp
Fennel seeds - 1 tsp
Curry leaves -1 sprig
Green Chillies - 1 slitted
Cinnamon - 1/2 inch piece
Cloves - 2
Bayleaf - 1/2

Method

Heat oil in a pressure cooker - add the items under Seasoning then add onion, ginger garlic paste saute till slightly browned.Then add chopped tomato saute till mushy and raw smell leaves.Then add red chilli,coriander powders, required salt and mix well.
Add the dals, give a quick stir add about 1 cup of water and pressure cook 4-5 whistles.The dals should be mushy.Keep aside.
In a pan heat oil, saute the brinjals and mutton bone until golden brown and is halfcooked., set aside. Transfer the dal mixture to a pan and heat it up. Add water if the mixture is too thick...Once it starts boiling add the brinjals.
Cook covered until both turns soft. Once cooked add tamarind water and let it for one boil then garnish with coriander leaves and switch off.
Dalcha ready to serve for your Hot Briyani.

Ingrediants

To grind (If you want fresh masala)
Coriander seeds-2 table spoons
Red chillies-8
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cinnamon-1 small piece
Cardamom-2
Clove-2
Dry roast all these items and dry grind them

Coconut paste

Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste

Seasoning

Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2
Bay leaf-a small piece
Maruthani mokku-a small piece
curry leaf-little
Fennel seeds-1 teaspoon

Method

Wash and cut the mutton into small pieces.
Cut the onion, garlic and tomatoes also into small pieces.
Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’.
Add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely.
Add the mutton pieces along with turmeric powder now and sauté for 5 minutes.
Add the kuzhambu milagai Thool and coriander powder. Mix that also well.
Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium.
After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste.
Cook for another 5 minutes without closing the cooker.
Add the lemon juice as final touch. The gravy can be garnished with coriander leaves.
Mutton Kuzhambhu ready to serve.

Note: If Gravy becomes watery, add coconut paste.

A very famous and delicious chettinad recipe. The tough and time consuming task in this recipe is cleaning the plantain flower. All the effort we put in, will yield a good, tasty , crispy vada and will be loved by everyone.

Plantain flower is very good for ladies for uterus related problems. Children will not eat this if we make poriyal, thuvattal, kootu, etc., due to its sour (thuvarpu in Tamil) taste but it will be irresitible when it is tranformed into vada.

Ingredients

Plantain flower (small) -1 no
KadalaiParuppu – 200 gm
Red chillies – 6 nos
Fennel seeds – 1 Tbsp
Garlic – 2 to 3 pods
Green chillies (finely chopped) – 2 nos
Asafetida - 1 tsp
Turmeric powder – 1 tsp
Shallots – 8 to 10 nos or big onion – 1 no.
Rice flour – 2 Tbsp
Coriander and curry leaves ( finely chopped)- 3 Tbsp
Salt as required
Oil as required.

Method

Soak the kadalaiparuppu and red chillies for minimum one hour.
Add the soaked dhal along with red chillies and garlic and grind it coarsely without adding water as we do for “Aamavadai” . Then, clean the plantain flower ( I’ll blog the step by step procedure for cleaning the plantain flower) , thoroughly wash the florets in water and chop it finely and put in the water diluted with curd (add 2 to 3 Tbsps of curd in a cup of water) so that the plantain flower will not turn into black color.
Squeeze out the water from the chopped florets and add this to the ground dhal. With this, add fennel seeds, finely chopped green chillies, onion, coriander& curry leaves, asafetida, turmeric powder, rice flour and salt and thoroughly mix everything ( don’t add water , the moisture in the onion and plantain florets will be enough to mix).
In the mean time, heat oil in a flat bottomed kadai. Make small balls out of the vada mixture. Flatten these balls , thinner than “AamaiVadai”and fry in slow fire, flip the vadai on both sides till vadais turn into golden brown colour.
Mouth watering VazhaippooVadai is ready to eat.

Note

The colour and crispiness of the vadai will be decided by the oil temperature. So we need to fry these vadais in medium flame.
Care should be taken while grinding kadalai paruppu, it should be coarsely ground without adding water.

I found the Seppankizhangu roast in most of the wedding receptions as this is being attracted by numerous food lovers. This is one of the easy dish and turn out to be amazing, but you should take care of few things carefully to get it perfect.

Ingredients:

Seppankizhangu - 15 Nos.
Red chilli powder – 2 tsp
Turmeric powder – 1 tsp
Curry leaves few
Crushed garlic – 2 pods
Oil for deep frying
Salt to taste

Method:

Cook seppankizhangu along with a tablespoon of salt and turmeric powder with enough water until it gets cooked completely.
Cool it and peel off the skin. Cut this into small, thin round discs.
Pour oil in a deep bottomed kadai and fry seppankizhangu in batches in medium flame till it becomes golden brown in colour and crispy enough.
Remove the excess oil from the same kadai, keeping a table spoon of it , add curry leaves and crushed garlic. Then add required salt, chilli powder, fry for just few seconds so that the raw smell of chilli powder goes off. Now add fried seppankizhangu. Sauté well in simmer till everything gets mixed well, just for 2 minutes.
Yummy seppankizhangu roast is ready to be served.

Note: Seppankizhangu should not be over cooked since it will become mushy and your roast will not be crispy.

The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India.

Remaining biryani varities
Hyderabadi Biryani
Thalassery biryani
Middle East
Lucknowi (Awadhi) Biryani
Sindhi Biryani
Bombay Biryani
Calcutta Biryani
Vaniyambadi Biriyani
Bhatkali Biryani
Memoni biryani
Beary biryani
Bengalooru Biriyani
Karachi Beef biryani
Kalyani biryani

Ingredients

Mutton pieces with bone- 1/2 kg ( 500 gms )
Jeera Samba Rice- 1/2 kg ( 3 cups)
Small onions / shallots- 300 gms
Tomatoes medium- 3 nos
Green chillies- 4 nos
Ginger and Garlic paste- 4 tbsp
Red chilli powder- 2 to 3 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Purina leaves- 1 bunch
Coriander leaves- 1/4 bunch
Salt to taste
Ghee- 4 tbsp( optional )
Water- 4 and 1/2 cups

Masala Preparation

Bay leaves- 2 nos
Cinnamon stick 1" piece- 2 nos
Cardamom- 4 nos
Cloves- 6 nos
Marati moggu- 1
Annachi poo- 1
Star Anise- 1
Oil- as required

Method

Peel and chop the shallots. Chop the tomatoes.
Clean and chop both pudina and coriander leaves.
Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins.
Clean and wash mutton pieces.
Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute.
Add onions and green chillies to the pan, saute until onion turns pale.
Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves.
Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute.
Add the mutton pieces and fry for few minutes until mutton turns pale and slightly dries. Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the mutton and mix well until tomatoes are tender.
Add a 1/2 cup water to the pan, cover with lid and pressure cook mutton pieces until tender for 10 mins or for 3 whistles.
Once pan pressure is released, add soaked rice along with water and required salt to the mutton and bring to boil.
Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and cook for about 15 mins until rice is tender( do not pressure cook rice).
Once rice is cooked and tender, add ghee, remaining pudina coriander leaves and mix well. Serve hot biryani with dalcha and onion raita.

Tamarind rice is a popular recipe and traditional south Indian Tamil recipe. Puliyodharai is also known as huḷianna in Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.

Ingredients

Tamarind - 1 big lemon size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste
Grated Jaggery - 1 teaspoonUrdhal - 2 teaspoon
Coriander seeds - 2 teaspoon
Curryleaves - few
Fenugreek seeds/Vendhayam - 1/2 teaspoon
Red chillies - 15
Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon

Method

Soak the tamarind in 2 cups of hot water for around 30 minutes.
Extract the thick juice and throw the pulp.
Cook rice and allow it to cool.
Heat oil and add the ingredients. Add tamarind extract, salt and let it boil till it becomes thick. Serve with hot rice.

Ingredients

Boneless Mutton-250 gms (minced)
Cashewnut-4
Fennel seed-1 teaspoon
Green chilli-4
Red chilli-6
Small onion-5
Garlic-6 pods
Ginger
Cardamom-1
Clove-1
Cinnamon-1
Curry leaf-little
Egg - 1
Roasted gram (Pottukadalai)-2 tsp
Grated coconut-2 tsp

Method

Place the kadai in the stove.
Pour one teaspoon of oil.
Add the cinnamon, clove and cardamom.
Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté.
When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
Grind all the sauted items except the mutton without adding water.Beat the egg and mix it with the grinded dough.
Make small balls. Keep a kadai in the stove.
Oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).

One of my favourite dishes Viral meen kulambhu, i am so interested to get it because fresh fishes tastes so good when cooked, also viral fish tastes great.

Ingredients

Veral Meen-1 kg
Tarmarind Water-3-4 cups
Turmeric powder-1 tsp
Chilli powder-2 tsps
Coriander powder-3-4 tsps
Small Onion-1/2 kgs
Garlic-8 pallu
Mustard/urad/Methi dal -each 1 tsp
Sesame Oil-each 1 tbsp

Method

Clean Fish
Soak lime size tamarind in warm water
Take thick vessel (i used manchatti) and add all the oils (i used sesame oil)
Fry Mustard, urad dhal, Methi dhal. Once splutter add onion and garlic. Fry till the onion color change and nice aroma comes. Based on the onion and garlic fry only the curry taste greater.
Squeeze tamarind and get 3-4 cups of its water
Add turmeric ,chilly and coriander powder to fry
Keep on stirring until oil oozes out
Add tamarind water and make it boil for 10 mins
Once the raw flavor gone, add the fish in boiling curry and close the lid. Now switch off flame.

Now our favorite fish curry ready to serve.

Karuppatti / palm jaggery paniyaram is an authentic dish prepared in southern part of India.

Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.

Ingredients

1/2 cup - Raw rice

1/2 cup - Boiled rice

2 tbsp – Whole black gram without skin / Ulunthu

1 tsp – Fenugreek seeds

1 cup - Karuppatti / palm jaggery / panai vellam (break into small pieces)

1/2 cup – Coconut grated

1 or 2 nos – Cardamom (crushed or powdered)

Method

Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.

Grind soaked items in a mixer grinder with little water or enough water to a smooth batter. The batter should be thick and allow them to ferment overnight, set aside.

Heat a pan, add palm jaggery and 3 tbsps of water, cook until palm jaggery completely dissolve. No need of any specific consistency. Filter the hot syrup into the batter and mix well.

Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.

Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 2 – 3 minutes, flip over to cook the other side. Once both sides turn golden brown. Ready to Serve.

Ingredients

1 cup – Sambar onion

1/2 cup – Garlic

1 no – Tomato

5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)

1 no – Tamarind (gooseberry size)

1 pinch – Turmeric powder

11/2 tsp – Red chili powder (as needed)

1 tsp – Pepper powder

Salt as needed

3 tbsp – Sesame oil

1/4 tsp – Mustard seeds

1/4 tsp – Split black gram

2 pinch – Fenugreek seeds

4 to 5 nos – Curry leaves

Method

Soak tamarind in 1 cup warm water and squeeze out the pulp.

Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.

Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.

Add Brinjal / eggplant / drumstick / , cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam.

Ingredients

Ladies finger (clean with cotton cloth)
Fenugreek Seeds - 1/4 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 3-4
Red Chilli Powder - 1 tbsp
Coriander Powder - 2 tbsp
Turmeric Powder - 1/4 tsp
Garlic - 6 cloves
shallots -6
Tomato - 1
Tamarind Concentrate (dissolved in one cup of water)
Salt - 1/2 tsp
Sugar

Method

Use Gingelly Oil, it will increase the taste.
Heat the gingelly oil and add the mustard seeds, curry leaves, fenugreek and garlic. When brown, add the shallots and saute till the onions are a little yellow.
Add the vendaikai and fry for a few minutes.
Add the tomato and saute again for a few minutes. Now add the turmeric, coriander powder, chilli powder and salt.
Fry till mushy. Add the tamarind water.
Bring to a boil and continue boiling until it reduces to half the amount.
Add the sugar at the very end, a few minutes before removing from heat.Serve hot with rice.

Ingredients needed

Chopped pumpkin (parangikai) - 2 cups
Mustard -1 tsp
Urad dal - 2 tbsp
Red chillies - 3
Whole pepper -4
Tamarind - small piece
Curry leaves - little

Method

Heat a tbsp of oil and saute pumpkin till soft. Keep aside.

Heat 2 tsp of oil in the same pan, add mustard seeds, when they sputter, add urad dal, red chillies, black pepper and curry leaves.

Saute till dal turns golden brown. Grind it along with cooked pumpkin, salt and tamarind.

Medicinal Use
Kathalai poo contains over 20 minerals, all of which are essential to the human body. The human body requires 22 amino acids for good health -- eight of which are called "essential" because the body cannot fabricate them. Aloe Vera contains all of these eight essential amino acids, and 11 of the 14 "secondary" amino acids. Aloe Vera has Vitamins A, B1, B2, B6, B12, C and E. In India, Aloe vera is believed to help in sustaining youth, due to its positive effects on the skin. Hence it is called ghee kunvar or ghee kumaari.

Ingredients

Kathalai poo - 2 cups
Urad dhal - 2 tbs
Garlic- 3 pods
Green Chilly- 2
Tamarind- small ball
Salt - as required
Oil – 4 tsp
Mustard seeds - 1 tsp
Urad dhal - 2tsp
Curry Leaves

Method

Clean Kathalai poo. Remove the unwanted parts.
Heat 1tsp oil and add urad dhal.
When it turns golden, add garlic, slit green chillies and kathalai poo.
Add salt and saute till the mixture becomes dry.
Add tamarind and 1/4cup water. When it starts boiling, switch flame to low and cover pan.
When it is fully cooked and little water remains, switch off flame. Allow it to cool.
Grind it to a smooth paste.
Heat oil and splutter mustard, urad dhal and curry leaves.
Add the paste and cook on low flame. Cover the pan because it splutters a lot.
When oil separates switch off flame and transfer thuvaiyal to a serving bowl.

Ingredients

Toor Dhal-1/3cup
ed Chilly-3
Salt-to taste
Cumin Seeds-1/2tsp
Fennel-1/2tsp
Rice Flour-1tsp
Tomato-2
Pearl Onion-10
Sambar Powder-1tsp
Salt-to taste
Tamarind-gooseberry sized ball
Curry Leaves-a sprig
Hing-1/4tsp
Mustard and Urad Dhal-1tsp
Oil-8tsp

Method

Soak dhal for 2 hours.
Drain water completely and grind it along with cumin, fennel, red chilly and salt to a coarse mixture. Do not add water.
Add rice flour and half of the finely sliced onions. Knead it and divide into 10-12equal sized balls.
Heat oil and splutter ustard and urad dhal. Add hing and curry leaves.
Add remaining onions and saute till golden.
Add tomatoes and cook until mushy.
Soak tamarind in water and extract juice. Add this to the onion.
Add sambar powder, salt and turmeric. Add generous amount of water.
When it starts boiling add the balls one by one. Add one and wait until it floats. Then add the next ball.
When finished adding all the balls, simmer until the balls are completely cooked and the gravy thickens. Serve hot with steamed rice.

More Kuzambhu

Ingredients

Fresh Buttermilk-3 cups
Oil-2 tsp
Mustard and Urad Dhal-1 tsp
Curry Leaves-2 sprigs
Red Chilly-2
Coriander Leaves-2tbs
Turmeric Powder-1/4tsp
Salt- to taste

To grind

Channa Dhal-3 tbs
Grated Coconut-1 cup
Cumin Seeds-1 tsp
Green Chilly-5-6
Small Onions - 10

Method

Soak channa dhal for 1 hour.

Grind it along with coconut, cumin seeds and green chillies to a fine paste.

Mix this along with turmeric powder to the butter milk and keep it aside.

Heat oil and add mustard and urad dhal.

When they crackle add curry leaves and red chillies.

Add the prepared butter milk to the pan.

When the kulambu becomes frothy and is about to boil, remove from heat.

Your delicious morekuzhambhu is ready. Serve with rice.

Note: Kept in low flame after adding buttermilk masala to the pan, it starts boiling switch off the stove. Overcooking should spoil the taste and start to curdle.

Buttermilk should be thick and sour.

தேவையான பொருட்கள்

புளிச்ச மோர் - 2 கப்
பச்சை மிளகாய் – 4
கடலை பருப்பு - 2 tsp
அரிசி - 2 tsp
சீரகம் - ½ tsp
தனியா – ½ tsp
பூண்டு – 2 பல்லு
கறிவேபில்லை – தேவையான அளவு
உப்பு- தேவையான அளவு
சின்ன வெங்காயம் - 10
நெய் / வெண்ணை - சிறிதளவு
கடுகு - சிறிதளவு
உளுந்த பருப்பு - சிறிதளவு

செய்முறை

பச்சைமிளகாய், கடலை பருப்பு, அரிசி, சீரகம், தனியா, பூண்டு, சின்ன வெங்காயம்– அனைத்தையும் மையாக அரைக்கவும். அரைத்த விழுதுடன் மோரை கலக்கவும். அதில் உப்பு போட்டு கலக்கவும்.

நெய் / வெண்ணை, உளுந்த பருப்பு, கறிவேபில்லை போட்டு தாளிக்கவும். அதில் கலவையை ஊற்றி கொதிக்க விடவும்.

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