Posted in Paneer Recipes, Restaurant Style Gravies, Side dish

Dhaba Style Paneer

Paneer in any style or form is welcome in my place. We all just love the paneer, be in paranthas or sabzis or biryanis. This is one such recipe I came across a few days back and was very keen on trying.IMG-20170604-WA0014

We had an morning errand to run which drained me completely by the time I came back. I already had the phulka dough ready, all I needed was to make some simple sabzi to go with. I had paneer in pantry and this came to my mind the same instant. So I experimented and when we sit to eat, hubby and kiddo gave big thumbs up to this restaurant kinda gravy. Their happiness put a big smile on my face as we all live for such happy moments.

Do try this easy paneer recipe and you would make this again and again.

Serves: 3


Paneer: 200 gms cubed.

Onions: 2 finely chopped.

Ghee: 1 tbsp

Ginger Garlic paste: 1 tsp

Green chili: 1 slit

Coriander powder: 1 tsp

Red Chili powder: 1 tsp

Tomato Ketchup/ Sauce: 1 tbsp (optional but recommended

Shahi Paneer (or Garam Masala) : 1 tsp

Salt to taste

Honey: 1 tsp

Cream: ½ cup

Kasuri Methi: 1 tsp



  1. Heat ghee in a heavy bottom pan, add the onions and sauté till translucent.
  2. Add the green chili, ginger garlic paste and sauté till raw smell goes.
  3. Add all the powders; red chili, coriander, garam masala, salt and mix well.
  4. Add the paneer cubes and mix well. Add the ketchup/ sauce and give it a stir.
  5. Add the fresh cream and simmer on a very low flame for around 2-3 minutes.
  6. Add the honey, kasuri methi and check for salt.
  7. Garnish with coriander leaves.
  8. Serve hot with fresh naans/ phulkas or even rice.


Posted in Accompaniments, keepers, Side dish

Garlic Podi

This is one dish I had been vary to try. I had always thought Moluga Podi to be a very traditional and no mess recipe. For me it had always been the one passed by mom from generations. So I never had thought variations here would work. But when I very apprehensively tried this and kiddo and Hubby gave a thumbs up to this version too I was happy. Now this also I try to keep handy and yes, this too when drizzled over idli with ghee tastes heavenly.



Here goes the recipe:


 Urad Dal: ½ cup

Chana Dal: 1 cup

Coriander seeds: 1 tbsp

Mustard seeds: 1 tsp

Red Chilies: 2 cups ( Use the ones that suit your taste, I used bedgi and spicy both in equal quantity)

Salt to taste

Garlic : 4 fat cloves peeled and chopped

Gingelly Oil: 1 tbsp

Hing: a pinch



  1. Fry all the ingredients except garlic in 1 tbsp of gingelly oil either separately or together in a, low flame till they all change their color slightly to light brown.
  2. In the same pan, add little oil and fry the garlic pods till light brown.
  3. Allow all the ingredients to cool and grind roughly.
  4. Store in an air tight container and use as needed.
Posted in Accompaniments, keepers, Pickles,Thokku, Side dish, Vishu/ Onam Sadya Recipes

Raw Mango Thokku

Come summers and everywhere you get to see green raw mangoes. A lot of dishes can be made incorporating them but the favorite for me remains this humble thokku. This is one such fool proof recipe. Sweet, sour and mildly spicy this one goes well with rice, and breakfast items alike. The best pairing being, curd rice. 🙂

Mango Thokku

Here goes the recipe:


 Raw Mangoes: 1-2 medium size grated

Salt as per taste

Gingelly oil/ Sunflower oil: 1-2 tbsp (see notes)

Jaggery: 1tbsp (optional but recommended)

Hing: a pinch

Mustard seeds: 1 tsp

Red chili powder: 2 tbsp ( 1tbsp spicy one+1 tbsp Kashmiri one)

Turmeric powder: 1 tsp

Tamarind paste: 1 tbsp


 1.Wash, pat dry and peel the raw mangoes and grate them.

2.Heat a heavy bottom pan, add oil, mustard seeds,hing and allow to crackle.

3.Drop the flame to low and add the grated mangoes, turmeric powder and mix well till it becomes tender.

4.Add the tamarind paste, chili powder, jaggery and salt as per taste.

5.Keep stirring on a low flame till the oil separates. It will look glossy.Store in an air tight jar and use a clean spoon.

6.Stays good for a year.


Sunflower oil can also be used in place of gingelly oil but for storage purpose gingelly oil serves best.

Posted in Accompaniments, Chutneys, No onion no garlic foods, No onion no garlic side dish, Side dish

Instant Tomato Thokku

Everything instant these days catch our attention. 😛 .I keep looking for easy side dishes/ recipes for breakfast and paranthas. Since tomatoes are cheap and the nice red ones looks tempting i thought of making this pickle. This is one such side dish. Can be made in advance and goes well with dosa/idli/upma etc.


Here goes the recipe:


Tomatoes: 8- 10 Medium sized ones

Tamarind: 2-3 small pieces

Red Chili powder (Kashmiri): 2 tbsp

Red chili powder (for spice) : 2 tbsp (adjust as needed)

Salt to taste

To temper:

Oil: 3 tbsp

Mustard seeds: 1 tsp

Hing a pinch




  1. Chop the tomatoes finely.
  2. In a wide pan, add a tbsp of oil add the tomatoes,tamarind pieces, salt and cook for around 10 minutes on low flames till the tomatoes turn mushy.
  3. Allow it to cool and then grind them for a few seconds.
  4.  Heat the same pan, add oil and “To temper” Items and the grind tomatoes and spices.
  5. Cook well n low flame till oil separates.
  6.  Store in a glass container and use a dry spoon to serve.
  7. Refrigerate. Stays good for a fortnight.



Posted in Accompaniments, Greens, No onion no garlic foods, No onion no garlic side dish, Side dish, Vishu/ Onam Sadya Recipes

Keerai Masiyal


Wishing you all a Happy and prosperous 2017. Hope you all had a great time partying and celebrating with near and dear ones. Today I am sharing a very easy recipe to beat the Monday blues. Requires minimal ingredients and when paired up with rice and ghee makes a heavenly combination. Even a roasted appalam makes a great side dish to this. Although many people make this as a side dish for Mor Kozumbu, this is also a complete dish when eaten with rice.


Spinach: 1 bunch

To temper:

Oil: 1 tsp

Mustard Seeds: 1 tsp

Urad Dal: 1 tsp

Red Chilli : 1

A pinch of Hing


  1. Clean the spinach and wash thoroughly under water till water runs clean.
  2. Blanch this spinach for a couple of minutes in hot water with a pinch if turmeric and salt. This helps remove the impurities.
  3. Remove from the hot water and run under cold water immediately. This will help spinach retain its green color.
  4. Puree in a mixer.
  5. Transfer the puree in a bowl, adjust water (add only little) , add salt and bring it to boil.
  6. Temper with “to temper” items and serve hot with rice and ghee,alongside appalam.



If it becomes watery, add rice flour mixed with water and adjust the consistency.

Posted in Easy Sabzis, No onion no garlic foods, No onion no garlic side dish, Side dish, South style poriyal, Vishu/ Onam Sadya Recipes

Beetroot Poriyal

With festive seasons around and too much of sweets and savories being eaten, the craving for simple food becomes more intense. With Navratri coming ,many houses follow the no onion no garlic cooking. This is one such recipe. Simple,full of nutrition and easy to cook. Also, doesn’t require much ingredients.

This is one poriyal that goes well with rasam, sambhar or any kozumbu. The sweetness of beets and the spice of green chili makes this an awesome combination. Also tastes well with rotis and dal.

Here goes the recipe:

Serves: 3


Beetroots: 2 cups chopped finely.

Grated coconut: 1/2 cup

Green chili: 2-3 (adjust as per spice levels needed)

Salt as needed.

To temper:

Coconut oil: 1 tbsp (optional but recommended)

Mustard seeds: 1 tsp

Urad dal: 1 tsp

Curry leaves: 1 spring

Turmeric powder: 1 tsp



  1. Wash the beetroots, peel the skin and chop medium fine.
  2. Heat a pan, temper with ” to temper” .
  3. Add the beetroots, turmeric powder, water and salt.
  4. Keep the lid and cook till the beetroot is cooked.Alternatively you can pressure cook the beet roots for a whistle and them temper and garnish with coconut.
  5. Grind the coconut+ green chili and add this dry paste to the beetroots when cooked.
  6. Serve hot with any rice/ rotis.



Note: While making for kids, you can reduce the green chili or just skip the grinding part. Just add  grated coconut and serve.

(Without Coconut)

Recipe remains same ,only add slit green chili with the tadka and skip the coconut part.Although coconut adding enhances the flavor, you can skip in case you don’t have.