30 November 2016

Scrambled Paneer


Paneer (scrambled) :- 1 cup

Mustard seeds :- ½ tsp

Urad dal :- ½ tsp

Cumin seeds :- ½ tsp

Green chili :- 2\

Curry leaves :- 1 spring

Tomato (chopped) :- 2 

Onion (chopped) :- 1

 Salt :- To taste

Cumin powder :- ¾ tsp

Turmeric powder :- ¼ tsp

Chilli powder :- ½ tsp

Oil :- 2 tsp 

butter  1 tbsp

Coriander leaves (chopped) :- 3 sprigs

In a pan heat oil. Add butter.

Put mustard seeds, cumin seeds and urad dal.

Mix Green chili and curry leaves to it.

Fry for a few seconds.

Combine onion and then fry until golden brown.

Put tomato and fry until it completely dissolves. 

You may add chopped capsicum also.

Add chili powder, turmeric powder, cumin powder and fry for another few seconds. 

Add Garam masala powder

Sprinkle a tsp of water and add Salt.

Stir well and fry for a few minutes.

Put crumbled paneer, stir and let it cook for two minutes.

Add chopped coriander add butter, and switch off the heat.

Serve hot.
7-7-2014   //// 11-08-2018
Scrambled Paneer  11-08-2018



Paneer, cubed - 1 cup

Onion - 1

Tomato - 3

Green chilli - 1

Ginger - 1 inch

Moti elachi - 1

Red chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Pepper powder - 1/2 tsp

Cream - 1/4 cup

Milk - 1/4 cup

Tomato sauce - 1 tbsp

Oil/ Butter - 2 tbsp

Salt - as needed

Coriander leaves - 2 tbsp


  1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ Butter and add moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.
  2. s1-horz
  3. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.
  4. s3-horz
  5. Heat pan with remaining oil/ Butter and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders. Cook covered as it will splutter a lot.
  6. s5-horz
  7. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.
  8. s7-horz
  9. Add milk really slowly with constant stirring, then add cream, mix well. Heat in low flame for 2-3 minutes. No need to boil, just heat it up.
  10. s9-horz 


Kadai Paneer


250 gms paneer
3 onions , finely chopped
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
5 medium sized tomatoes
1 capsicum , shredded
100 gms fresh cream
a pinch of sugar
3 tbsp ghee or refined
salt to taste
ghee or refined for deep-frying

To Be Ground Into A Paste
4 garlic (lehsun) cloves
12 mm (1/2") piece ginger (adrak)


  1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.
  2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
  3. Heat 3 tablespoons of ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.
  4. Add the coriander-cumin seed powder, turmeric and chilli powders, garam masala and kasuri methi and fry again for 1 minute.
  5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.
  6. Add the paneer and salt and cook for 2 to 3 minutes.
  7. Finally, add the cream and sugar and serve hot.


Palak Paneer-01


 பாலக் கீரை - 2 கட்டு, சுத்தப்படுத்தி, நறுக்கியது
பனீர் - 100 கி
பூண்டு - 1 நசுக்கியது
1/2 டீஸ்பூன் இஞ்சி, துருவியது
பச்சை மிளகாய் - 2 நசுக்கியது.
1/4 டீஸ்பூன் ஜீரகம்
சர்க்கரை 1/4 டீஸ்பூன்
கோதுமை மாவு - 1/2 டீஸ்பூன்
மஞ்சள் பொடி
லவங்கப்பட்டை பொடி
கரம் மசாலாத்தூள்
எலுமிச்சம் பழச் சாறு, கொஞ்சம்

பாலக் கீரையை நன்கு அலம்பிக்கொள்ளவும். கொஞ்சம் தண்ணீரில் கீரையை வேக விடவும்.

தண்ணீரை இருத்துவிட்டு, ஆறியபின், கோதுமை மாவு, இஞ்சி, பூண்டு, ப.மிளகாயுடன் விழுதாக அரைத்துக் கொள்ளவும்.

வாணலியை சூடாக்கி, ஜீரகத்தை லேசாக வறுக்கவும்.

zகீரை விழுதையும்,பெருங்காயத்தையும் சேர்ககவும்.

பனீரைத் தவிர மற்ற எல்லா மசாலாவையும் சேர்க்கவும்

வாணலியை மூடி, 3-4 நிமிஷம் குறைந்த தீயில் கொதிக்க விடவும்.

பனீரை சேர்த்து, லேசாக கலக்கவும். எலுமிச்சை சாறு சேர்க்கவும்.

மேலும் 2 நிமிஷம் கொதித்தவுடன், இறக்கவும்.


Palak Paneer-02


Palak - 2 or 3 bunches
Onion, big size - 2, cut into cubes
Tomatoes, 3, cut into cubes
Poondu, 5 or 6 cloves
Green Mirchi , 2, slitted
Garam masala powder, 1 tsp
Red mirchi powder, 1/2 tsp
Dhania powder, 2 tsp
Jeeragam, 1/2 tsp
Fresh Paneer, 150 gram, cut into cubes
Cheese, 20 gram, grated
Fresh cream, 25 gram
Salt, as needed
Sugar, 1/2 tsp
Butter, 10 gram
Oil, 3 tbsp


Pluck the keerai (aaynthu kollavum) and wash thoroughly.
In a kadai, pour 1 tbsp of oil, and saute the keerai (palak). Vathakkavum.
Keep it aside to cool.
In the same kadai, add oil and fry poondu.
Then, add onion and fry.
Add tomatoes, fry.
Keep this aside to cool.
After cooling, add keerai and this mix in a mixie and grind. (Grinding to be done on-off, on-off so that the paste is not ground as very smooth)

In the kadai, add oil and butter. Heat.
Add jeeragam, slit green mirchi and saute.
Add garam masala powder, mirchi powder, dhania powder and fry.
Then add the keerai paste into this.
Add some water and boil.
Add salt and sugar.
Add paneer cubes and let boil for 5-8 minutes.

Switch off heat and add fresh cream and grated cheese just before serving.

** Mrs Mallika Badrinath, on Pothikai TV, 08 Dec 2010.


Paneer Pakora


400 grams paneer
1 cup besan (kadalai maavu)
1 cup rice flour
1 tsp salt
1 tsp jeera powder
1 tsp chilli powder
1 tsp jeera whole
1 cup club soda
1 tsp baking soda

Cut the paneer into 2cm cubes.
Season with chilli powder. (பனீர் துண்டுகளில் மிளகாய்ப் பொடி தூவி பிசறி வைக்கவும்)
Heat oil in a kadai.
Mix the kadalai maavu, arisi maavu, jeera powder, whole jeera, salt,  into a batter.
Add club soda and baking powder at the end.
Ensure that the batter is not too thick.
Take the paneer pieces, dip them in the batter so that the pieces are evenly coated with batter.
Deep fry them in the hot oil.
Serve them hot.

27 Feb 2011

from Deccan Chronicle, Sunday, 27 Feb 2011

CLUB SODA is nothing but carbonated water.



Paneer - 500 gms
Ghee - 4 tbsp
Salt to taste
Coriander or curry leaves for garnish
Thick curd - 6 tbsp
Juice of a lime
Salt - as needed
Turmeric - 1/2 tsp
Masala: Roast in a tsp of ghee
Kashmiri Red chillies - 8
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Methi/ Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Tamarind - a small piece


  1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
  2. Remove in a plate for cooling down, grind it with curd to a paste.
  3. Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
  4. Heat a kadai, add ghee followed by crushed garlic.
  5. Then add roast ground masala paste and saute a minute.
  6. Add cubed paneer, marinated in curd masala paste.
  7. Cook until masala coats the paneer and ghee oozes.

Paneer Tikka Masala


All-purpose flour - 1 tsp.

Capsicum (chopped) - 50 gm

Coriander leaves (chopped) - 1 bunch

Coriander powder - 1tbsp.

Cumin powder - ½ tsp.

Fresh Cream - As required

Cumin seeds - 1 tsp.

Garam masala - pinch

Curd (thick) - 1 cup

Kasoori methi - Pinch

Ginger-garlic paste - 1 tsp.

Onion (chopped) - 1

Lime juice - ½ tsp

Oil - 3 tbsp

Red chili powder - 1 tbsp

Paneer (cut into cubes) - 1 lb.

Salt - As per taste

Tomato puree - 1 cup

Tomato (chopped) - 2

Turmeric powder – pinch

Take a bowl and add thick red chili powder, lime juice, kasoori methi, curd, salt, and little oil.
Mix well.
Now add paneer and vegetables. Combine well.
In a pan, take oil, vegetables and marinated paneer. Cook well and keep aside.
Take a pan, add oil, turmeric powder, cumin seeds, salt, onion (chopped), ginger-garlic paste and all-purpose flour.
Stir and cook for three minutes. 
Add coriander powder, tomato puree, red chili powder and cumin powder.
Mix well.
Cook till oil leaves the mixture.
Add enough water and bring to boil.
Add vegetables, cooked paneer, fresh cream, garam masala powder and then cook for a few minutes. Serve hot.


DAHI BHINDI Ingredients ...