Ridge Gourd Dal / Peerkangai Paruppu | | Simple and Yummy Recipes

Today recipe is an easy and healthy recipe using ridgegourd and toor dal.  This dal goes perfect with steamed rice or rotis. It is one of the great way to indulge ridgegourd in our diet. When vegetables combined with dal it always make healthy and nutritious recipe.

I didn't not peel the skin of the ridgegourd too much. just i peeled only the sharp edges. Use the peels to make chutney if you wish or discard it.

Course : Main Course
Cuisine : Indian Cuisine
Prep Time : 20 minutes
Cooking time : 15 minutes
Serves : 2
Ingredients :

• 1 Ridgegourd, medium sized, peeled and chopped
• 2 tbsp Cooked Split Pigeon peas / Toor Dal
• 1 Onion, medium sized, chopped
• 1 tsp Cumin seeds
• 2 Green chillies, finely chopped
• 3 Garlic cloves, finely chopped
• 1/ 2 Lemon Juice ( optional )
• 1 tbsp Cooking Oil
• Salt to taste

Method :

• Pressure cook the dal/Split Pigeon peas till soft and mushy and keep it ready.

• Heat oil in a wok, add cumin seeds, allow it to splutter.

• Add garlic cloves, onions and green chillies and fry till the onion turns light golden brown in colour.

• Then add the chopped ridgegourd to it and mix well.

• Add little salt and Cook for 5 minutes in low flame.

• Next add the dhal, turmeric powder and 1 cup of water and give a good mix.

• Bring the mixture to a boil. Cover the pan with lid and cook for 5 to 8 minutes in medium flame.

• Switch off the flame, add 1/2 lemon juice and stir. This step is optional.

• Serve hot wit plain rice or chapathi/ roti / phulkas.

Step By Step Instructions of How to make Ridgegourd dal / Peerkangai Paruppu

• Heat oil in a wok, add cumin seeds, allow it to splutter.

• Add garlic cloves, onions and green chillies and fry till the onion turns light golden brown in colour.

• Then add the chopped ridgegourd to it and mix well. Add little salt and Cook for 5 minutes in low flame.

• Next add the dhal, turmeric powder and 1 cup of water and give a good mix.

• Bring the mixture to a boil. Cover the pan with lid and cook for 5 to 8 minutes in medium flame. Switch off the flame, add 1/2 lemon juice and stir. This step is optional.

• Serve hot wit plain rice or chapathi/ roti / phulkas.

Paneer Butter Masala - Easy & Restaurant Style | Simple and Yummy Recipes

Paneer Butter masala is one of the most popular recipe in Indian cuisine.  Here i'm sharing the best and the simplest method of making paneer butter masala in restaurant style. It's is best served with naan or roti or paratha.

Course : Main Course
Cuisine : North Indian
Prep Time : 5 minutes
Cooking time : 20 minutes
Serves : 4

Here is the recipe and scroll down for the video recipe and Step by Step pictures

Ingredients:

• 200 gms of Paneer
• 2 Large Onions
• 3 Large Tomatoes
• 1 tbsp Ginger Garlic paste
• 2 Slit Green Chillies
• 1 tbsp Red Chilly Powder
• 1 tsp Coriander powder
• 1/4 to 1 tsp Sugar
• 1 tsp Cumin seeds
• 1 to 2 Cinnamon stick
• 3 to 4 Cardamon pods
• 1 Bay leaf
• 1 to 2 cups of Water
• 1/3 cup Fresh Cream
• 1 tsp Garam Masala
• 1/2 Tbsp Kasuri Methi
• Few Coriander Leaves, chopped finely
• Oil 1 tbsp
• 2 tbsp Butter

Preparations :

• Dice the panner.

• Finely chop the onions.

• Puree the tomatoes in a blender or mixer.

Method :

• Heat Oil and butter together in a large wide pan or kadai, wait until the butter melts.

• Add cumin seeds and allow it to splutter.

• Add cinnamon, cardamon, bay leaf and fry.

• add the finely chopped onions and cook till it becomes golden brown in colour.

• add green chillies, ginger garlic paste, red chilly powder, coriander powder and mix well.

• add the pureed tomatoes,  salt, sugar, 1/2 cup of water and mix well.

• Cook the mixture for 10 to 15 minutes in medium flame or until the tomatoes are cooked.

• then add the diced paneer and give a mix.

• next add the fresh cream and 1/2 cup of water and mix well. Cook for another 5 minutes in low flame. 

• Add garam masala, kasuri methi and fresh coriander leaves and mix well and switch off the stove. Check for the salt and add if needed.

• Serve hot with chapathi or roti or phulkas or naan. 

Step By Step Instructions of How to make Paneer Butter Masala

• Heat Oil and butter together in a large wide pan or kadai, wait until the butter melts.

Add cumin seeds and allow it to splutter.

• Add cinnamon, cardamon, bay leaf and fry for few seconds.

• add the finely chopped onions and cook till it becomes golden brown in colour.

• add green chillies, ginger garlic paste, red chilly powder, coriander powder and mix well.

• add the pureed tomatoes,  salt, sugar, 1/2 cup of water and mix well.

• Cook the mixture for 10 to 15 minutes in medium flame or until the tomatoes are cooked.

• then add the diced paneer and give a mix.

•  next add the fresh cream and 1/2 cup of water and mix well. Cook for another 5 minutes in low flame.

• Add garam masala, kasuri methi and fresh coriander leaves and mix well and switch off the stove. Check for the salt and add if needed.

• Serve hot with chapathi or roti or phulkas or naan. 

Potato & Green Beans Stir-fry / Aloo Beans Recipe / Potato and Green Beans Curry / Aloo Beans Sabzi | Simple and Yummy Recipes

Potato & Green Beans Stir fry - An easy, healthy and simple stir fry recipe which goes well with sambar rice, rasam and curd rice and also with plain roti  or chapathi. 


I personally dont like beans stirfry, but when combined with potato / aloo i love the taste. So try this method. It can be used as stuffing for rolls and frankies too.

Ingredients : 

• 2 large Potatoes
• 50 gms of French Beans / Green Beans
• 1 Onion, sliced
• 3 Garlic Cloves, chopped
• 1 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam Masala
• Juice from 1/2 Lemon ( optional ) 
• Salt to taste
• 1 tbsp Oil

Preparation :

• Peel the skin and dice the potatoes. Place the potatoes in a large sauce pan and cover it with cold water. Bring the water to a boil and reduce the flame to medium. Cover and cook the potatoes till they are half cooked. Drain the water and keep potatoes aside.

• Chop the beans into one inch long and keep aside

Method :

• Heat Oil in a kadai or a wide frying pan, when hot add chopped garlic to it and fry.

• Next add the onions and fry till they turns into pink in colour.

• Add the potatoes and green beans and give a good mix.

• Next add chilly powder, turmeric and salt to it and mix well.

• Cover the pan with the lid and cook in low flame for 10 minutes. Stir in between.

• Open the lid and add the garam masala powder and cook for another 5 minutes in low flame.

• Serve it with rice or chapathi.

Quick & easy Tomato Garlic Pasta recipe

Are you looking for a simple dinner recipe on Valentine's day.  Then this Tomato pasta recipe will be perfect for you. It's very easy and quick to make. Serve it along with some red wine and end your meal with store bought dessert or home made dessert of your choice.


Prep Time : 15 minutes
Cooking Time : 10 minutes
Serves : 1


Scroll down for the Video Recipe

Ingredients :

• 1 cup of Penne Pasta ( or any pasta you have )

• 2 Tomatoes, roughly chopped and pureed

• 1/2 tbsp Red chilli flakes

• 3 large Garlic pods, finely chopped

• 1 cube of Amul Cheese

• Few Basil leaves ( optional )

• Salt to taste

• 1 tbsp Olive oil

Method:

• Boil water in a medium sauce pan. Add salt and 2 drops of oil to it. Cook the pasta for 10 minutes or according to package instructions. Do not overcook.

• Drain the cooked pasta in a colander and rinse it in cold water, drain it and set aside.

• Meanwhile heat oil in a wide nonstick pan, when hot add the chopped garlic and fry for few seconds.

• Add the pureed tomatoes, salt and little water to it and cook till the raw smell goes off.

• Add the red chilli flakes and stir well.

• Now grate the cheese cubes to it. Add 1/2 cup of water, mix it up and cook for a minute.

• Add the pasta to it and mix well until the sauce evenly coat the pasta.

• Finally add few basil leaves to it, mix well and switch off the stove and serve hot.

Elantha vadai / Jujube Fruit Vada / இலந்தை வடை | Simple and Yummy Recipes

Elantha Vadai ( இலந்தை வடை ) / Jujube fruit is a mouthwatering sour snack / candy from Tamil Nadu. The fruit is called Elantha Pazham ( இலந்தை பழம் ) in Tamil. This fruit can be used to make pickles, candies or snack. It is one of the famous tradtional oldest snack / candy in Tamilnadu called இலந்தை வடை in Tamil ( Elantha Vadai ) .

You can make this vadai either spicy or sweet version. Today I'm going to share the spicy version of this snack. If you increase the quantity of jaggery and decrease the quantity of chilli then its becomes the sweet version. I like the sweet one very much. Depending on your taste buds you can either increase or decrease the quantity and chilli and sugar. Its up to you.

Here is the recipe and scroll down for the video recipe
Ingredients :
1 kg Elantha Vadai ( இலந்தை பழம் ) / Jujube Fruit
1 tbsp Asafoetida Powder
10 Green Chillies
1 cup Jaggery / Natti Sugar
Salt as required

Method :

• Rinse the fruit 2 or 3 times with water and check for the rotten ones and discard. Some of the fruit has tiny worms, discard those ones.

• Take a mixie jar, place a 2 or 3 handful of the fruit, 2 green chillies, little asafoetida powder, 2 tbsp of  jaggery, pinch of salt and grind it. Do not grind continuously. Stop it for 2 to 3 times, scrape the side with the help of a ladle or hand and grind it . Transfer to large bowl.

• Repeat the above step 3 to 4 times and transfer to the bowl.

• Mix the ingredients well with the help of a spoon.

• Now grease a large plate with oil and also grease your hand with little oil.

• Take a small portion of the mixture, say a size of large amla/ Indian gooseberry and flatten them with the help of your finger and place it on the plate. (It's like how you do it for masala vada )

• Repeat this step till it is done.

• If the mixture sticks to your hand, to avoid this, take a bowl of water and dip the hand in the water and start the process.

• Place it under direct sunlight for one day to dry.  When the vada is 3/4 th dry on the top, then flip the vadas, and so that the other side also get dried. 

• Next day place the vadas under the shadow and let it dry for another 2 to 3 days. If you keep the vadas under direct sunlight more than a day it will become very hard and very dry.