Wednesday, October 26, 2016

Kadai Paneer Masala

Kadai Paneer is a beautiful curry which is needs no intro it's the special blend of aromatic spices which goes in gravy which makes it so will absolutely will love this ..I have tried so many versions of the recipe but I absolutely loved the curry I had recently tried from Hebbar's kitchen ...the flavours was too good and it was nevertheless perfect Hotel Style whole family esp my hubby absolutely loved it . I have done a small change to this recipe and have tried it twice in a row....Perfectly gorgeous recipe and truly a keeper too :D...So do give it a try and don't forget to leave in your feedback if you try !!


For Kadai Masala  (Dry spice blend)

2 tsp Coriander seeds

1 tsp cumin seeds

10 - 12 black peppercorns 

3 Kashmiri Red chillies

For the Masala

2 tsp oil 

1 ' ginger

3-4 big cloves of garlic (sliced)

2 med onion (finely sliced)

1 big tomato (roughly chopped )

8-10 cashewnuts

1/2 tsp haldi powder

1 tsp Red chilli powder

Other Ingredients 

2 tbsp oil

1 big onion (cut into med sized cubes)

1 cup cubed Paneer

1/2 cup sliced Green and yellow capsicum

1/2 tsp Kasoori Methi 

3 tbsp Cream 

  • In a non stick pan add in coriander seeds, cumin seeds, peppercorn, red chilli and fry on a low flame till you get a very nice aroma. ( make sure you don't burn them).
  •  Now cool and grind it to a fine powder.
For Masala
  • In a non stick pan add in oil  add  ginger and garlic fry for a min or two then add in onion and fry till they turn golden brown . 
  • Now add in tomatoes and fry till tomatoes get well cooked and it gets mashed add in cashews fry again .
  • Now add in haldi, red chilli powder and fry well. Now cool and grind this to a fine paste. 
For  Kadai Masala Gravy
  • Take a kadai add in a tsp od oil fry cubed onion and sliced capsicum fry and keep aside.
  • Now add in 1 tsp oil and 1 tsp ghee when the heat melts the ghee add in the ground Masala and fry well till it oozes out oil and leaves the edges of the pan .
  • add in 2- 3 tbsp oil this Ground kadai Masala*
  • Add in salt , Kasoori methi . Paneer, fried onion and capsicum and mix well .
  • Add in Cream and serve with Ghee rice or Paratha's simply Gorgeous !

Thursday, October 20, 2016

Crispy Babycorn fry

This is a lovely version of vegetarian fish fry as my son's call it no no it's not fish's babycorn both my sons love fish fry and i thought why not put tht masala on babycorn and see how they like it I did the same masala i do for fish fry and marianted this baby corn and deep fried it ...surely a keeper and fab treat for all vegetarian friends for sure . Here is the recipe for this :D


10-12 babycorn (wash it and pat it dry )

For Masala paste

4-5 big flakes of garlic 

1 ' ginger

1 tbsp coriander leaves 

2 tbsp lemon juice

2 tbsp Gram flour ( I don't use it for fish)

2 tbsp red chilli powder ( i have used mild one if your masala powder is spicy reduce it to 1 and 1/2)

1 tsp hing powder / fresh hing water

salt to taste 

 1/2 cup  fine rice flour or more for dusting 

oil to deep fry this baby corn 


  • Grind Ginger, garlic, coriander leaves, lemon juice to a fine paste.adding little water.
  • In pan add in hing powder, red chilli powder , Gram flour and this ground paste and make a thick batter shd be a bit more thicker than normal gramflour batter which u use for frying.
  • Add in salt to taste. Marinate these baby corn fritters in this prepared batter make sure all the babycorn has been well coated with this masala .
  • Leave it for about 30 hr pref in the Refrigerator. Take rice flour powder which shd be fine on a plate and roll it onto a plate.
  • Repeat the same with all the other babycorn and deep fry in oil till golden.
  • Serve with ketchup or dip of your choice....we relish it just as it is's got a tinge of lemon, a perfect kick of red chilli in a bite....simply Gorgeous ....don't just drool go ahead prepare for your family and share your feeback how you liked it :)

Tuesday, October 18, 2016

Hotel style Veg Kurma

Veg Kurma with Peas pulao is always a hit combo at my house and the most requested one too ....IT's  definetly one of the most awesome recipe and I have tried many versions of kurma so far and this is one of recipe which has clicked well and my family loved it and requested me to prepare it again  . It's a beautiful coconut based with such a good blend of vegetables that you will def love it . It's a bit different from other kurma recipes and the secret ingredient to this is methi leaves it gives such a beautiful aroma  and taste that I fail to express here ! Do try this and serve with peas pulao ( will be my next post).....sure to be fav at ur dinner table :D


1/4 cup roughly chopped carrot 

1/4 cup peas 

1/4 cup Beans 

1/4 cup cubed Paneer 

1 tbsp Ginger Garlic paste

2 onions finely chopped 

1 tomato finely chopped 

1/4 tsp turmeric powder

1 tsp chilli powder

1/2 tsp Coriander powder

2 tbsp coriander leaves (finely chopped)

2 tbsp methi leaves (finely chopped)

For coconut Paste

1/4 cup freshly grated Coconut 

1 tbsp Daria dal /Kadale pappa /Fried gram dal /chutney dal

Other Ingredients 

1/2 tsp Garam masala powder

salt to taste 

2 tbsp oil + 1 tbsp Ghee 

1 tbsp cream 


  • Parboil all the vegs except Paneer and keep aside.
  • In pan add in ghee and oil add in onion and fry well till onion turns slightly golden then add in ginger garlic paste , haldi, chilli powder, Dhania powder fry well for a min . Then add in tomatoes and fry till it gets mashed well.
  • Add in coriander leaves and methi leaves and fry well till it leaves out nice aroma . 
  • Grind coconut, Daria dal to a fine paste.
  • Now add in this paste and fry well till it leaves out oil completely . It will take around 5-7 mins but worth it .( Make sure you do it on a low flame )
  • Now when the masala gets cooked well and leaves out the sides of the pan oozing out oil add in the cooked vegetables.
  • Lastly add in little garam masala , 1/4 cup water or more depending on the consistency you are looking for . cover and bring it to a boil. Add in salt .
  • Now Garnish with little cream and mix. Serve with Peas Pulao or chapathi ...this is truly a keeper recipe !....Do try it if you love it do drop in a feedback at my comments below :D

Thursday, October 13, 2016


Posting my fav traditional sweet today Patholi it's such a lovely sweet with a beautiful ting of aroma of turmeric leaves which makes it very special . This is actually prepared on special occasion like nagarpachami / Gowri Ganesha chaturthi . On my recent holiday trip to India to visit my parents was so happy to see these turmeric leaves grown in my mom's garden that I decided to carry some back home and prepare this sweet :D ....I absolutely loved preparing this easy sweet and gorged over it was feasting while fasting so here goes the recipe for this gorgeous sweet :D 


10- 15 haldi leaves / Patholi paan 

For rice coconut batter 

1 cup Rice 

1/2 cup coconut 

pinch of salt to taste 

For sweet Jaggery filling /choorna

1 cup coconut 

1/2 cup Jaggery 


For Rice coconut batter

  • Soak rice for about 1-2 hrs 
  • Then drain all the water and grind rice with coconut adding little water to a thick paste.

For Jaggery filling

  • Heat 1/2 cup water add jaggery and melt it till it dissolves completely then add in coconut and boil till all the jaggery syrup gets absorbed in the coconut. Keep aside.

To assemble 

  • Take a steamer fill with enough water place a plate . keep it on high flame .
  • Take the leaf wash it well snip of the ends of the leaf  like the one shown in the picture .

  • Now take a spoonfull of  rice coconut batter and spread it on the leaf then put the coconut Jaggery filling in the center.

close the leaf  and place on the streamer and steam for 15- 20 mins till done, cool and remove patholi from the leaf  serve drizzled with homemade ghee's awesome with a lovely aroma of turmeric leaves truly yummy and one of the traditional konkani delicacy !

Note ; My mom do not add elaichi powder to it as it overpowers and the beautiful scent of aroma leaves goes's your choice to add it if you like

My granny used to even add 2 tbsp Jaggery while grinding the rice and coconut batter just cause it hypes the taste ...but as my mom doesn't add it have followed the way I have been brought up seeing her cook 

You can keep this refrigerated for 3-4 days 

Tuesday, October 4, 2016

Phanna karkari Dosa

Phanna means tempering /Tadka in konkani it is this special tempering which makes this Dosa so flavourful to give that lovely hype in taste you can make it plain by just skipping the tadka  but i do recommend you to try it if are a  spice loving person like me  :D can serve this with Spicy tomato chutney which for me is my fav combo ...try this you will def love this Dosa and do share in your feedback if you did like it :) 


1/2 cup Sona Masuri Rice /Basmathi Rice

1/2 cup Par boiled Rice / Red Rice Matta Rice 

1/2 cup coconut 

salt to taste 

For the tempering/ Tadka

1 tsp ghee /oil

1/2 tsp mustard seeds 

7-8 methi seeds

2 green chilles finely minced

1 sprig of curry leaves 

Other Ingredients 

1 tbsp coriander leaves (chopped)

  • Soak Sona Masuri rice and Par boiled rice together for about 5-6 hrs .
  • Then drain all the water and grind it with coconut to a smooth paste. It should be smooth bit still slightly coarse in texture when u feel it . Add in little water if needed to bring in the consistency which is slightly thicker then the normal dosa batter,
  • Add in salt to taste and allow it to ferment overnight.
  • Next day prepare the tempering or the tadka . Take a non stick pan add in ghee when hot add mustard seeds, methi when mustard seeds start to crackle add in curry leaves, green chillies and drop in dosa batter.
  • Now give it a good mix and keep aside. Add in coriander leaves
  • Heat a Dosa pan smear it evenly with oil then take out the dosa and serve with Tomato chutney or any spicy chutney of your choice.