Beetroot Kurma recipe |Side dish for chapati

Kurma| korma is an easy side dish for chapathi | poori. I have posted many chapathi side dish recipes and kurma variaties, but for the first time, I am trying kurma with one of my favorite veggie beetroot. If you are not a beetroot lover, try the same kurma with mixed vegetables or peas or paneer. My mom is a regular viewer of the Venkatesh bhat show and she was hooked by his kurma recipe. This episode was telecasted almost an year back. From then she was telling me to try this recipe but finally i tried the same style by replacing veggies with beetroot and green peas. We all loved the recipe and it paired well with poori and chapathi too. I am back from my 3 weeks vacation to chennai. Slowly coming back to routine. Stay tuned for interesting recipes coming for this Pongal season.
Check out my other kurma recipes

• Peas kurma
• Navaratan kurma

Potato Halwa recipe | Happy New year 2017

Wish you a very HAPPY NEW YEAR 2017
Potato halwa recipe is a very easy and simple halwa recipe using potato and sugar as main ingredients. I have learnt this recipe from a friend's mother in law and made this in 3 of my cookery shows. It was a huge hit among my guests too. This halwa doesn't have a smell or flavour of potato while eating the sweet. This can be made in a jiffy and without stirring much. Let's start the new year 2017 with  a sweet recipe, potato halwa. Stay tuned for many new interesting recipe coming up in the New year.

Check out my other easy halwa recipes

• Kasi halwa
• Moong dal halwa

Glimpse of year 2016 | Jeyashri's Kitchen

Year 2016 rolled down so fast and had so exciting moments to look back. It was an awesome year and i got so many new experiences. If i look back this year gave me  many WOW moments. I wanted to share few moments with you all. Before that i thank all readers of Jeyashri's Kitchen from the bottom of my heart for your support and overwhelming response. Thank you so much. I am sure you will extend the same in the coming years too. Wish you all a fabulous NEW YEAR and may this year of 2017 manifest New beginnings in all your endeavors.

Filipino fruit salad | Easy dessert recipes

Filipino fruit salad |Buko salad, is similar to the Indian fruit cream recipe. This easy and exotic dessert was introduced to me by my helper Joann, 2 years back. Also the mango float recipe also she only taught me. Most of my guests had tasted this yummy dessert and tried at home too. I made this for the guests who came for my cookery show in London. Everyone was impressed by this surprise dessert and asked me for the recipe. And many guests who tasted this asked me whether i have this recipe of fruit salad in jeyashris kitchen, so finally i have made this one day to make a post . In this recipe i used the tinned fruit cocktail, where as you can replace with fresh fruits like pineapple, pomegranate, grapes, mango and apple. Do not use fruits which are very sour. Also i have used the nata de coco, which i get here in tetra packs in the local Singapore fair price shops. You can chop the tender coconut meat (ilaneer thengai) and add to this. Try out this easy dessert recipe and impress your family and guests. A perfect dessert for potluck parties, where you can make this ahead and keep it in the refrigerator, as it tastes best when chilled.

Mutter paneer pulao recipe | Easy lunch box recipes

Mutter paneer pulao | peas paneer pulav is a simple one pot meal, and a quite easy lunch box recipe too. I have given this recipe of Kungumam thozi, youth kitchen. This pulao tasted great and a simple onion raitha paired this pulao very well. If you are looking for easy lunch box recipes, then you should try this . The kids will surely polish off the tiffin box even without leaving a single grain of rice.

This is a scheduled post. I will get reply back to your emails and messages shortly. Thanks for your kind understanding.

Garlic rasam recipe with coconut milk| Rasam recipes

Poondu rasam with coconut milk

Garlic rasam with coconut milk, an aromatic south Indian rasam recipe, even can be had as a soup. Few weeks back we have my cousins here and  we roamed around the city crazily and had loads of fun with them. As we all are foodies, while talking about rasam, my cousin shared with me this recipe of garlic rasam with coconut milk, which she learnt from her mil. Though i make garlic rasam regularly and also posted the recipe long back, this version sounds so different and interesting. I tried the garlic rasam yesterday and it turned out very well. The rasam accompanied by hot rice and potato curry was totally out of the world. Try this rasam for this cool weather and let me know how it turned out.

This is a scheduled post and i will reply to your mails and messages soon.  Thanks for your kind understanding. 

Beans aloo sabzi recipe | Punjabi aloo beans sabzi

Beans aloo sabzi is a popular dry sabzi in punjabi cusine. They make Gajar mutter sabzi, aloo capsicum sabzi too. When i went as a judge for a cookery competition here last month, i happened to met a punjabi lady, who was also in the judging panel. I came to know that she is a wonderful cook. She is very humble and very soft spoken. When i asked her for the recipe of this dry punjabi sabzi, she patiently explained to me the recipe. Thank you pooja for the recipe. I tried it out the next day itself and it turned out very well. Try out this easy punjabi beans aloo subzi as an accompaniment for roti| rice. You can make a dal also as the sabzi is a dry one.

This is a scheduled post and i will reply back to your queries once i am back from my vacation. Thanks for your kind understanding. 

Peanut chutney with tomato | Chutney recipes

Learn how to make peanut chuntey with tomato (no coconut) 

Peanut chutney | Groundnut chutney| verkadalai chutney, is a simple south Indian chutney made as an accompaniment for idli|dosa. I have already posted peanut chutney recipe, but this one i recently tried as i had lots of roasted unstalted peanuts which my mom sent for me from India. I have a asked that to make verkadalai urundai as the one we get here is very big and size. I have a pack of them left and i tried this easy peanut chutney recipe out of them. It tasted very well and we had this with whole wheat grain dosai. You can make this for idli or any variety of dosa too. If you have the roasted peanuts in hand, this chutney can be made in 20 minutes.

This is a scheduled post as i am on vacation right now. Will reply to your email queries shortly. Thanks for your kind understanding.

Achu murukku recipe | Eggless rose cookies

Achu murukku| Achappam| rose cookies , is the most requested recipe from my readers and though i tried this last year but i can't confidently say that i got it perfect. So i didn't post. But this year i wanted to post the achu murukku recipe for diwali itself but still i was not fully confident as it turned out well for the first 4-5 batches and then i couldn't get it perfect. Finally after making few attempts, i cracked the perfect recipe of making eggless achu murukku. I thank my friend Erlean who always happily gave her mould whenever i asked for it. Try out this achu murukku recipe and let me know it turned out.

Paneer Tikka Masala | Side dish for roti

Paneer tikka masala, is a popular paneer recipe, which i saw for the first time in Sanjeev kapoor's recipe book long back. I tried my own version few months back, when i have my friend's family for dinner, the paneer tikka masala was a super hit with kulcha. I have a small pack of paneer left in the freezer and wanted to finish off before i go for my vacation. So made this paneer curry few days back and everyone at home loved it. I have already posted paneer tikka dry recipe and hariyalai paneer tikka recipe, stove top version. The tandoori barbeque flavour can be easily be infused in the paneer masala using the charcoal method which i have used in Dabba style dal. Try this recipe and let me know how it turned out.

 Check out my other popular paneer based gravies

• Paneer lababdar
• Shahi paneer

Paneer tikka masala recipe

  Preparation Time : 15 mins + 30 mins marination | Cooking Time : 40 Mins |Serves: 5-6

     For marination
Paneer cubes   2 cups
Red chili powder  1 tsp
Coriander powder |dhaniya  1/2 tsp
Cumin powder | jeera 1/2 tsp
Tandoori masala  3/4 tsp
Thick yogurt   2 tblsp
Salt  as needed
Kasoori methi  2 pinches
 
   For the gravy
Onion   4
Garlic  5 pods
Cashew  10
Oil   1 tblsp
Tomato puree 1/2 cup
Red chili powder  1 tsp
Coriander powder  1/2 tsp
Cumin powder   1/2 tsp
Garam masala   1 tsp
Salt  as needed
     
     

Method:

• Bring the paneer to room temperature.
• In a wide bowl add the paneer, hung curd, kasoori methi, red chili powder, tandoori masala (or garam masala), salt, cumin powder and coriander powder.
• Mix this well and ensure the masalas are evenly coated. 

• Marinate this paneer for 30 minutes. You can marinate for 2-3 hours too. 
• While marinating keep this inside the refrigerator. 

Lets make the gravy for the paneer tikka masala, while the paneer is getting marinated.

• Chop 2 onions finely. Take out the skin of the garlic. 
• In a pan add 1 tblsp of oil and add in the onions, garlic and cashew nuts. 
• Cook in a medium flame till the onions gets nicely browned. Be careful not to burn this. 

• Allow this to cool completely and grind this into a smooth paste. 
• Keep this aside.

• In a pan add 2 tsp of oil and add in the chopped onions (2 onions)
• Cook till they turn translucent. 

• Add in the ground paste to this. Add in the tomato puree to this.

• Add the red chili powder, jeera powder, coriander powder, garam masala powder, salt and mix well.

• Add 1/2 cup - 3/4 cup of water to adjust the consistency. Since we have added cashew nuts and also the addition of paneer in the last will make the gravy thicken. So add water accordingly.

• Boil this for few minutes in a low flame and stir this in between.
• Switch off the flame. Or you can either do the paneer tikka side by side.
• Grease a tawa and cook the marinated paneer. Alternatively you can do it in the oven. But i have no experience on cooking paneer tikka in oven.
• Cook this on a medium flame on all sides till you get them nicely browned.

• Add the cooked paneer tikka to the masala and add the kasoori methi to the gravy.
• Bring this to a boil. Check for the consistency.

 

• Add the fresh cream or milk (room temperature) to the gravy and mix well.

• If you have charcoal, you can go ahead by heating the charcoal on open flame and keep it in a small bowl and put a tsp of butter on it and immediately close the pan with a lid.
• Keep the flame very small and cook for 5 minutes. Switch off.

• If you do not have charcoal, just switch off the flame after adding the milk or cream. 
• If using charcoal, i highly recommend to use it , just before serving the gravy. In this way it retains the smoky flavour and gives nice taste of dabha style paneer tikka masala.

Notes:

1. You can buy big block of paneer and cut them into cubes and do the paneer tikka masala.
2. I used the ready made paneer cubes. 
3. Adding tandoori masala gives a nice bbq tandoori flavour to the paneer. If not available add the garam masala. 
4. You can add pan fried capsicum and onions also or you can marinate them along with the paneer and cook them on tawa.