Paneer Bhurji | Panner Bhurji with Methi Leaves | Scrambled Cottage Cheese with Fenugreek Leaves

Paneer Bhurji is a very popular North Indian recipe made with Indian cottage cheese. To this bhurji i have added methi leaves/ fenugreek leaves to it and made it more healthy. It's very easy, simple and quick recipe. This can be served with roti, naan and chapathi or make a roll using chappathi and serve this as a kids lunch box recipe. 

It can be even substituted with spinach leaves/ palak, instead of fenugreek/ methi leaves, and make ' Palak Paneer Bhurji '. It's an very healthy recipe. This can be served in variety of ways like can be served along with roti or make a roll with it, or make stuffed parathas with it and also can be served as variety rice recipe by mixing this bhurji with cooked rice.

Preparation time : 5 mins
Cooking time : 5 mins
Serves : 2

Ingredients :

• 1 Onion, medium sized
• 2 Tomatoes, medium sized
• 1 bunch Methi leaves / Fenugreek leaves
• 100 gm Paneer / Cottage cheese
• 1 tsp Cumin seeds
• 1 green chilly
• 1 tsp Ginger garlic paste
• 1 tsp Red chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 1 tbsp Oil

Preparation:

• Crumble or grate the paneer.

• Remove the methi leaves from the stem and wash and keep aside.

• Chop onion and tomatoes & finely chop green chillies.

Method :

• Heat oil in a kadai, when hot add cumin seeds and allow it to splutter.

• Add onions, green chilly to it and fry till the onion turn golden brown in colour.

• Next add tomatoes, all spice powders and salt to it and saute for 2 -3 mins.

• Cook till the tomatoes are soft and mushy.

• Add the methi leaves and cook till wilted.

• Then add grated paneer to it and mix well.

• Saute and cook for one more minute.

• Serve with roti, chappathi, naan etc.

⬇ Video Recipe - paneer Bhurji with Methi leaves ⬇

Jeera Aloo Recipe | How to make Jeera Aloo fry | Aloo Jeera fry | Stir Fried Boiled Potato with cumin seeds | Very Simple Jeera Aloo recipe with Baby Potatoes

Jeera Aloo is one of the easiest and recipe to prepare. It's very simple recipe yet very delicious and all time favourite recipe. There are so many versions of this recipe. Here i have shared the very simple recipe of jeera aloo.

Preparation time : 20 minutes
Cooking time : 5 minutes
Serves : 2

Ingredients :

• 250 gms Baby Potatoes, boiled
• 1 tbsp Cumin seeds
• 4 green chillies, finely chopped
• 1/2 tsp Turmeric powder
• Few Coriander leaves, finely chopped
• 1 tsp lemon juice
• Salt tot taste
• 1 tbsp of Oil

Preparation :

• Cook the baby potatoes either in boiling water or pressure cook them for one whistle(Don't make it mushy, ). Don't over cook the potatoes. Allow it to cool. Peel the skin and cut them into half and keep aside.

• Finely chop coriander leaves and green chillies and keep aside.

Method :

• Heat Oil in a pan, when hot add add cumin seeds and allow it to crackle.

• Then add green chillies and fry.

• Now keep the flame in medium. Next add turmeric powder, salt and mix well.

• Add the baby potatoes and stir fry for 3 minutes or until it turns light crisp and light brown.

• Finally add the coriander leaves and give a good mix and transfer to a bowl.

• Serve with variety rice, rasam rice, curd rice etc.

↓ Video recipe Link  ↓

Pepper Chicken dry | Boneless Pepper Chicken | South Indian Pepper Chicken Recipe

Today's I'm going to share South Indian Pepper Chicken recipe. This is spicy, hot and flavorful chicken recipe that can be easily prepared at home. It goes well with almost all the dishes like rice, chappathi, roti, dosa etc. It can be served as a starter too. 🍗

↓ Click link for video recipe ↓ This recipe is very easy and quick to make. I have made this recipe with boneless chicken pieces, but you can try chicken with bones too. It is a very delicious recipe and i bet... you will definitely want them to make again and again. I have made this recipe more than ten times.. every time it has come very good. It's a perfect weeknight dinner recipe.

Preparation time : 2 Minutes
Cooking time : 15 minutes
Serves : 2

Ingredients:

• 300 gms Boneless Chicken cut into small pieces
• 1 inch Cinnamon Stick
• 3 Cloves
• 3 Cardamom
• 3 Dry Red Chillies
• 5 cloves of garlic, chopped
• 2 inch piece Ginger, chopped
• 1 Onion, medium size, chopped finely
• Few Curry leaves
• Salt to taste
• 2 tbsp Oil

To Grind Coarsely

• 1 tbsp Black Pepper
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds

Method:

• Ground coarsely pepper, fennel seeds, cumin seeds using mortar pestle or mixer and keep aside. Wash the chicken pieces and keep aside.

• Heat oil in a pan, when hot add cinnamon stick, cloves, cardamon, garlic, ginger and fry.

• Add chopped onion and fry till it turns light golden brown colour.

• Add boneless chicken pieces, turmeric powder and salt and mix well and saute.

• Add the pepper mixture to the chicken and mix well.

• Cover the pan and cook the chicken in medium flame for 15 minutes or until the chicken gets cooked. Stir in between.

• When the chicken is cooked, add the curry leaves and cook for one minute.

• Serve hot with biriyani, jeera rice, ghee rice etc.

South-Indian Style Ridge gourd & Potato Curry | Turai Aloo sabzi | Peerkangai Urulaikilangu Poriyal

A South-Indian style Ridge-gourd and Potato curry. (Peerkangai Urulaikilangu Poriyal in Tamil ). It's a very simple recipe yet very very delicious and tasty too. Those who even doesn't like ridge gourd/turai/ Peerkangai will definitely like this. The combination of ridge gourd and potato make for a tasty dish. Video Recipe posted below.

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves : 3

Ingredients

• 1 large Ridge-gourd - peeled and chopped
• 1 cup of mashed Potatoes ( 2 medium potatoes,boiled, peeled and mashed )
• 1 large onion, finely chopped
• 4 green chilllies, finely chopped
• 1 tsp Mustard seeds
• 1 tsp channa dal
• 1 tsp Urad dal
• Few Curry leaves
• 2 tbsp of Oil
• Salt to taste

Method

• Peel the skin of the ridge-gourd, wash and chop them into small pieces. Boil potatoes and peel the skin and mash them and keep aside

• Heat the oil in a pan or a wok/kadai, when hot add mustard seeds and allow it to splutter.

• Add chana dal and urad dal and fry.

• Next add the onion and curry leaves and fry till the onions turns pink in colour.

• Then add the chopped ridge-gourd pieces and mix well.

• Add salt and turmeric powder and mix well.

• Add 1/4 cup of water and mix well. Cover the pan with lid and cook for 3 minutes in medium flame. After 3 minutes open the lid and mix the curry.

• Again cover and cook for 3 minutes or till the ridge-gourd is well cooked.

• Next add in the mashed potatoes and mix well. Cover the pan and simmer for 2 minutes.

• Serve hot with Roti, chapathi and rice.

↓Click  for the video recipe ↓

Tawa Fish Fry | Mackarel Fish Fry | Fish Fry Recipe | Simple and Yummy Recipes

Mackerel fish fry ( Indian Mackerel Fish ) is called Ayala meen varuval in Tamil is a delicious Indian fish fry recipe usually served as a side dish for the rice. It is a rich source of omega-3 fatty acids. It is called Bangda fish in Hindi.

Today i'm going to share how to make mackerel fish fry in tawa/dosa pan. It's a very simple recipe yet very delicious 👌. As it is fried in tawa, it consumes less oil, so its a very healthy recipe. It usually served with biriyani, sambar rice, rasam rice or served even as a starter too.

Adjust the chilly powder according to your taste. I made it quite spicy, so reduce the quantity of chilly powder if you don't need much spicy. 

Ingredients:

• 500 gms Mackarel Fish, gut and washed
• 1 tsp Ginger Garlic paste
• 2 tbsp Red Chilly powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tbsp Oil
• 1/2 Lemon Juice
• Salt to taste
• Oil for frying and 1 tbsp of Oil for marination

Method :

• Gut the fish 🐟 and wash thoroughly. Keep it whole and make 2 or 3 diagonal slits on both sides of the fish.

• In a bowl add red chilly powder, turmeric powder, coriander powder, ginger garlic paste, little oil, lemon juice and salt. Mix well by adding little water and make a thick paste.

• Apply this marinade mixture all over the fish and slits too. Marinate it for 30 minutes 🕣 to one hour. You can also keep it in the refrigerator for marination. 

• Heat the dosa pan or tawa or any flat pan. Heat 1 tbsp of oil and when hot place the marinated fish one by one.

• Fry the fish in a low medium flame. Fry them very well on both sides till it gets cooked and looks brown and crispy.

• Once done place the fish on the kitchen tissue paper if needed and serve hot with rice 🍛 👌.

↓ Click the link for the video recipe ↓

Bread Masala Upma | Instant Breakfast Recipe | Recipe with Leftover Bread

Bread Masala Upma - A South Indian style spicy upma recipe made with bread. It's a great way to use leftover bread. It is an easy and instant recipe. This can be either served as a breakfast recipe or an evening snack. Bread upma is best when served hot immediately after preparing.

Ingredients

• 5 slices of bread, cut into small squares
• 1 Onion, chopped
• 2 Tomatoes, chopped
• 1 piece of Cinnamon stick
• 2 Cloves
• 2 Green chillies
• 1/2 tsp Red Chilly powder
• 1/2 tsp Garam masala
• Few curry leaves
• Salt to taste
• 1 tbsp of Oil

Method

• Heat oil in a pan, when hot add cinnamon stick and cloves.

• Add the chopped onions, green chillies, curry leaves and fry/saute till the onions turns golden brown colour.

• Next add the chopped tomatoes, chilly powder, ginger garlic paste, salt and saute until the tomatoes become soft.

• Add garam masala powder, little water and cook till the raw smell goes off.

• Now add the bread pieces and keep the flame very low and mix till the spice mixture coats well with the bread. 

• Serve this immediately.

Mint Chutney Recipe | Mint Chutney without Coconut, South Indian Style | Pudina Chutney | Mint Chutney Recipe | Chutney for Idli & Dosa

Mint Chutney Recipe | Mint Chutney without Coconut | Pudina Chutney Recipe| Pudina Thuvyal | How to make mint chutney without coconut | Pudina Chutney without Coconut

Mint Chutney is an easy and healthy side dish that goes well with Dosa, Idli, Uthappam, Paniyaram, Appam etc... There are so many versions of this. It can be prepared with coconut or without coconut. But today i m going to share Tamilnadu style version of this chutney. For this chutney they add coconut...but i am not going to add coconut for this recipe.

You can store this chutney for up to a week in the refrigerator. Adjust chillies and tamarind according to your taste. This is our regular chutney for breakfast that goes well with dosa and Idli.

Here's the recipe. Scroll down for the Video Recipe
Preparation Time : 5 Minutes
Cooking Time : 2 Minutes
Serves : 2

Ingredients :

• 1 bunch of Mint leaves
• 1 tbsp Oil
• 1 tbsp Chana Dal/ Bengal Gram
• 1 tbspUrad Dal/ Black Gram
• 5 to 7 Dry Red Chillies
• 4 Garlic cloves
• Little Tamarind
• Salt to taste

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds

Method : 

• Pluck the leaves and discard the stem. Wash the leaves with water and keep aside.

• Heat 1 tbsp of oil in a frying pan, when hot add chana dal, urad dal.

• Next add the dry red chillies and garlic and fry till the dal turns light golden brown in colour. Do not burn the dal.

• Add the washed mint leaves, tamarind and salt to it and fry.

• Saute till the water evaporates, say for about 2 minutes.

• Allow it to cool and transfer the mixture to a blender or a mixie jar.

• Add required amount of water and grind to a smooth paste.

• Transfer the chutney to a serving bowl.

• In the same frying pan, heat 1 tsp of oil, when hot add mustard seeds and allow it to splutter.

• Add this tempering to the chutney and mix well.

• Serve with idli , dosa etc...

Broccoli & Potato fry ( Pan fried Vegetables ) - For a quick weeknight sidedish

Broccoli and Potato fry - it's very simple, healthy and easy to make side dish. This tastes awesome with rasam and curd rice. It can be served as a starter too.



Preparation time: 5 Minutes
Cooking Time: 7 to 10 minutes
Serves: 2

Ingredients :

• 100 gm of Broccoli
• 2 Potatoes, medium-sized, peeled and diced
• 4 Garlic cloves, finely chopped
• 1 tsp Red Chilly powder
• 1/2 tsp Coriander powder
• 1/2 tsp Garam Masala
• 1/4 tsp Turmeric powder
• Juice from 1/2 Lemon (optional)
• Salt to taste
• 2 tbsp Oil

Method :

• Cut broccoli into small florets and wash it with warm water and a little salt.

• Heat oil in a frying pan, when hot add the chopped garlic cloves to it and fry.

• Add broccoli pieces and potato and saute.

• Add the spice powders, salt to it, mix well and saute and cook in low, medium flame.

• Cover the pan with the lid and Cook until broccoli gets tender and potatoes turn crisp and golden brown. This recipe will take 10 minutes to cook. Open the lid and stir in between

• When cooked switch off the flame and pour the lemon juice over the vegetables and mix well and serve. ( This step is optional )