Monday, May 31, 2010


Kothimeera/ coriander leaves4cup (roughly chopped)
Coriander seeds1 1/2 tbsp
Cumin1 tbsp
Oil 2 tbsp
Urad dal1tsp
Curry leavesfew
Garlic flakes3 (flatten)
Whole red chilly10+2(break into pieces)
Tamarind (thick pulp)2tbsp

  • Discard hard stalk from leaves and wash them and drain the water.
  • Dry roast coriander, cumin seeds and 10 red chillies each seperately.
  • Cool it down and grind all together into fine powder. Keep aside.
  • In same pan heat 2tbsp of oil and fry coriander leaves nicely.
  • In a blender of mixer jar grind fried coriander by adding salt and tamarind pulp. (Just sprinkle water only if required)
  • Now mix above powder and give tempering.
  • Serve with Hot rice and ghee.

Thursday, May 6, 2010


Paneer150gms (cut into cubes)
Semi ripen tomato1 (cut into cubes)
Capsicum1 (cut into cubes)
Mushrooms1 cup (shredded)
Red Onions (optional)1 (cut into cubes)
Ginger garlic paste2tsp
Coriander powder1tsp
Cumin powder1tsp
Curd1/3rd cup
Butter/ghee (melted)1tbsp
Red chilly sauce2tbsp (adjust acc to your spicy level)
Pepper powder1tsp
Saltto taste
Garam Masala1/2tsp
Wooden Skewer/Tooth pick 20-30
Chat Masalato sprinkle

  • In a bowl whip the curd and add all the powdered masalas, red chilly sauce, ginger garlic paste, butter and salt. Mix well.
  • Add paneer and veggies, mix well and make sure all veggies are well coated. Cover and place it into refrigerator for 30mins.
  • Soak tooth picks/skewer in water for 30mins.
  • Skewer the paneer and alternating with vegetables.
  • Preheat the oven at 200 F. Place the skewer on the grill and cook for 5-10mins turning occasionally.
  • Before serving sprinkle some chat masala.

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