Chilly Paneer Dry Version

I am a paneer lover , i love to taste and try variety of paneer recipes, Now husband also changed and giving me a company in restaurant if i order any paneer recipes. Now we are trying some indo chineese gravy for our indian flat breads. So i can confidently make some indo chineese recipes at home. our recent love is cauliflower manchurian gravy. it was good with butter naan and some soft phulka. Though i have made gobi manchurian at home i never attempted gravy version .

Coming to today recipe its a dry version of chilly paneer. I have adopted this method from my previous gobi manchurian recipe. Also i never claim its equal to restaurant . But i give assurance that its equally good with minimal ingredients at home. I served it for Veg Fried rice, ultimate combo. We do not like taking gravy  for rice, rather we opt for Phulka and roti. So i made the dry version . It can be customized according to the family taste. Feel fry to try.

chilly paneer5

Preparation Time: 15 minutes
Cooking Time :  30 minutes
servings - 3 


To marinate : 

Cornflour powder - 2 tbsp
All purpose flour - 1/4 cup
red chilly powder - 1 tsp
ginger garlic paste - 1 tsp
water - as required to make a paste
salt -as required for the batter
Paneer - 200 gms
oil - to deep fry

To make the dry version 

oil - 2 tbsp
Color peppers - 1 cup
garlic - 2 nos
onion - 2 medium size
salt - as required
soya sauce - 1 1/2 tbsp
chilly sauce - 1 1/2 tbsp
spring onion leaves - 1 /2 cup
coarsely grind pepper powder - 1 tsp
salt - as required

Method : 

First prepare the marination for deep frying the Paneer. Take a wide vessel add the APF,corn flour, salt, red chilly , ginger garlic paste and pour little water and make batter. The consistency should be semi thick . Then cut the paneer to in to desired shapes, and deep the each paneer in the batter and deep fry it in the enough oil. If not shallow fry can be done. Once fried transfer this fried to tissue paper for observing the excess oil.
chilly paneer4

Then heat the kadai and pour 2 tbsp of oil , once hot, add the chopped onion , and saute till it changes its color, then add the garlic just crush it between your palms. then saute for a minute , then add the colored peppers and saute till its half cooked, then add the required amt of salt, and wait till its cooked 3/4th .
chilly paneer3

Then add the soya sauce, pepper powder,  chilly sauce,salt and give a nice stir and then add the fried paneer to this mixture and saute till everything blend nicely finally add the chopped spring onion leaves. give a nice mix.
chilly paneer2

Serve it for any indo chineese recipe like Fried rice, schezwan fried rice and noodles. If you want little gravy or semi thick add the corn flour in the water and add it to this mixture. You can semi thick gravy which can be paired up for phulka, indian breads.
chilly paneer1


  • Soya sauce and chilly sauce measurement can be adjusted to the family taste. 
  • If you are health conscious person instead of deep frying the same paneer can be shallow fried. 
  • If you like tomato sauce , it can also be added for tangy flavor. 
Continue Reading »

Vengaya Poondu Vathakuzhambu | Vathakuzhambu Recipe

Yesterday me and my other bloggers friend were chatting in whatsapp, The day started of with Vathakuzhambu discussion :) jofy was the one who asked for the iyer style Vathakuzhambu. Thats tempted me to post a recipe today. It was a long discussion with so many tips from Other bloggers like rajmi and kalpana. because of them i made my batch today Thanks Jofy,rajmi,kalps :) My initial stage of blogging has vathakuzhambu post , which is applam vathakuzhambu Fried one . later i shared the same recipe for The Hindu maganize :) so the post got disappeared from my blog .Though i have attempted many times  :) i never thought of posting the recipe again.  Since i do not have the post  in my blog :) today my attempt. 

Coming to today recipes ,  This is one of the south indian authentic Tangy kuzhambu. Generally its made with Dried veggies. like dried tomato, brinjal , sundakkai (Solanum torvum ) , Manathakkali  (Solanum nigrum).  Later people started using onion, garlic, fresh brinjal , fresh bhindhi so on.  Its a tangy gravy with mild sweet ness which comes from either jaggery or onion. Its made from a extracted tamarind gravy along with spice powders ,gingelly oil, hing. Do not compromise on Gingelly oil. its is the best oil for the vathakuzhambu. Plus If you are not using onion in your gravy do add the hing, otherwise no need. Because i have already added the hing in my powder itself. It can be made using Sambhar powder too. Its equally taste. But i personally opt powder! As it has a unique flavors . 

How to serve ? 

Vathakuzhambu can be paired up with Roasted appalam 
Vathakuzhambu can be paired up with Keerai kootu 
Also For curd rice it is the best side dish. 
Also you can mix 2 tbsp of kuzhambu with dosai batter and try dosai :) let me know the reaction and feedback. 

Preparation Time : 15 minutes
Cooking time : 25 minutes
Servings - 3 to 4
Recipe inspiration: Rajmiblog

To make the vathakuzhambu powder

Coriander seeds - 1/2 cup 
channa dal - 2 tbsp 
toor dal - 1/4 cup 
urad dal - 2tbsp 
red chilly- 10 (adjust as per need) 
pepper - 1 tbsp 
jeera/cumin  - 1 tbsp 
Hing - 2 tbsp

To make the gravy

Tamarind - 1 lemon size medium one
gingelly oil - 1/4 cup
onion /shallots - 10 nos
garlic - 8 nos
salt - as required
turmeric powder - a pinch
vathakuzhambu powder - 2 tbsp
mustard seeds - 2 tsp
methi seeds - 1 /2 tsp
curry leaves - few to temper
Red chilly - 3 nos 
Water - 1 1/2 cup + 1/4 cup



Fry dry roast the ingredients given under "To make the vathakuzhambu powder " in a kadai and once roasted cool it down and grind it nicely. Store it in a  Airtight container. It can be used for kuzhambu varieties and kootu varieties :) try it for sambhar its yummy . 
vathakuzhambu podi

Then soak the tamarind in a 1 1/2 cups of water for 30 minutes. If you want are in hurry , this can be soaked in hot water for 15 minutes.But i would suggest go for cold water soaking which is absolutely perfect . Then mix it nicely and squeeze it and strain the water . If you are using tamarind paste ,  Then make sure you get the 1 1/2 cups of tamarind water .with required amt of tangy taste. i would suggest 1/4 cup of paste in 2 cups adjust the tangy taste as per need. 
tamarind water

Heat the kadai and pour the oil (if need reserve 1 tbsp for final touch) , once its hot add the mustard seeds once cracked add the methi seeds and red chilly along with curry leaves saute for 30 minutes. Then add the chopped onion and skin removed garlic. and saute till onions cooked half. 

Then add the 2 1/2 tbsp of kuzhambu powder.saute well till the flavor attains. Then add the tamarind water along with turmeric powder and salt. Make sure the flame is high.  You should allow the kuzhambu to boil well, till the quantity reduce and the oil floats. 

Thats all once it reaches the point Off the flame. just serve it with hot Rice along with Roasted Pappad. Else serve it with Curd rice :) drizzle this kuzhambu on the top . You will know the divine feeling. I am not exaggerating. 


  • If you do not have time, you can always use sambhar powder of 2 tbsp. Its equally tasty. 
  • If you feel the consistency is not thick after long time of boiling, then your tamarind water is not thick . Then you can add the tbsp of Rice flour in the 1/4 of water, and mix it and transfer it to the boiling kuzhambu. Your kuzhambu will be thicken. But i never suggest this method if you are so keen on authentic method. This tip will help for beginners. 
  • If you are using other vegetables other than onion , add a pinch of jaggery in the last boiling taste,  which gives a nice sweet taste. 
  • Since onion has little sweet in it i have not added the jaggery .
Continue Reading »

Matar Mushroom Curry | Mushroom Green peas Gravy

Today the recipe is going to be matar mushroom curry /gravy , I love mushrooms, infact i just saute the mushroom with salt and green chilly and then gulp it . I love that much. So its been long that i pampered my self. Today when i asked Rajesh for lunch he opted for noodles (weird) . so i got the opportunity to try my curry, basmathi rice , salad pickle combo. I would say , its one of the best lunch combo.
Matar mushroom
Matar mushroom curry , is simple yet rich gravy option which can be paired up with Basmathi rice and Phulka ,naan. Its made with coconut milk so more towards south indian style ! saute the mushroom separately and boil the green peas and made the gravy along with coconut milk and mix everything finally .If you are interested check out my green peas dhaba style gravy as well as Mixed vegetable gravy.
Matar mushroom curry

Preparation time : 15 minutes
Cooking Time : less than 30 minutes
Servings - 3 to 4 


Mushroom - 1 cup
Green peas - 1 cup
Onion - 2 large finely chopped
Tomato - 2 large finely chopped
Ginger garlic paste - 1 tbsp
Green chilly - 1 nos
salt - as required
Red chilly powder - 1 tsp
Coconut milk - 3/4 (thick + add 1/4 cup water)
cashew paste - 2 tbsp
coriander leaves - to temper
Oil - 2 tbsp
Mustard seeds - 1 tsp
cumin seeds - 1tsp


Clean and chop the mushroom. then chop the onion and tomato along with green chilly . Shred the ginger and garlic for the paste.
matar mushroom1
Add caption

Boil the green peas in a cup of water by adding a required amount of salt. Then in other kadai add a 2 tsp of oil and saute the chopped mushroom. saute till its cooked. it oozes water . and finally gets cooked. Once the green peas cooked strain it completely and reserve those water .
matar mushroom2

now heat the kadai and add remaining oil once hot, add the mustard seeds along with jeera once cracked add the green chilly saute for 20 seconds , then add the chopped onion saute till its change in color, then add the ginger garlic paste. saute till the raw smell goes, then add the chopped onion and stir then there. wait till its oozes its water.

Then add the red chilly powder and required amt of salt. saute for 5 minutes then add the reserved water to the mixture. once tomato mixture cooked, add the coconut milk along with cashew paste and adjust the gravy consistency by adding water.
Matar mushroom

allow it to boil, then add the green peas and mushroom cook till it achieves the desire consistency, then finally it can be tempered with coriander leaves.

Matar mushroom


  • I have used coconut milk and cashew paste separately, you can even use coconut cashew mixture and grind it 
  • Adjust the spice as per family need i want mild so only 1 tsp of red chilly and 1 green chilly 

Continue Reading »

Soya Chunks Stir Fry | Easy Dry Sabzi for Roti

Wait wait i am not absconding ! Got other priorities ! so take a seat back from blogging ! So how did u all celebrated the pongal /mahara shankarathi Festival? . Yes for me its just other day though we did all the rituals. Hope u all celebrated well. 

Coming to today recipe ! its a healthy and different recipe ! I was wondering, though i have been including this soya chunks in my usually food, i have not even posted single recipe, Blame my memory. First time i saw this soya chunks in some marriage recipe, yeah they have added this in Veg Briyani. as usual i was skeptical to touch those briyani, my other mind says some body added non veg stuff. Also i initmated my mom with low voice, amma do not take those briyani, it has non veg stuff. She was laughing and say , its called soya chunks very healthy one. Inspite of that i never touched. 

Later when i grown up through my college friends i tasted this ,  they brought fried version of kola urundai (will be uploading soon) . So i started including. The below one is simple with loads of garlic and other spiced flavors,It can be served for Roti /phulka and south indian lunch too.  Try and dnt forget to drop the feedback. 

preparation time ;  20 minutes
cooking time ;  20 minutes
servings - 4 members


Soya chunks - 1 1/2 cup
Turmeric powder - 1 tsp
red chilly powder - 1 tsp
Garam masala powder - 1 tsp
garlic - 3 nos crushed
oil - 2 tbsp
curry Leaves - few to temper
green chilly -2 nos cut in to slit
Onion -2 medium
tomato - 2 medium
Salt - as required
milk - 2 tbsp


Take vessel add the required amt of water and 2 tbsp of milk  and boil it, once boiled off the flame add the soya chunks wait for 15 minutes. now you can see the bulged soya chunks just strain the water and wash it twice in the running water and squeeze the soya chunks and keep aside

Now take the squeezed soya chunks and add the spice powder along with salt and garlic. mix it gently and keep aside for 15 minutes,
Then heat the kadai and pour the oil once its hot, add the mustard seeds once cracket add the curry leaves and green chilly along with onion saute till onion color changes.

Then add the tomato, saute till it oozes it water, then add the turmeric powder and required amt of salt, and marinated soya chunks, if you feel the its dry then add a tbsp of oil, and saute till its cooked, it will take less than 15 minutes

serve it for Roti / Phulka / chapathai . You can temper it with coriander leaves. too


  • Make sure the soya chunks are boiled nicely in the hot water. 
  • Adding milk is for letting the soya chunks milk to come out while squeezing.
  • spice powder can be customized according to the family taste. 

Continue Reading »

Sweet Corn Chaat Recipe | Healthy Chaat Recipe

This is one such easy post i took less than 10 minutes to complete. So as the recipe preparation too its damm easy, all you have to do is get ready with the ingredients. Yes, once everything is ready Mix it before you serve. Dnt mix and wait for too long. Because it oozes lots of water.

I always love sweet corn, and my entire sister family go crazy for corn recipes. One of their favorite is spicy masala corn. But myself and amma always opt for Smoked corn :) we just drizzle some lemon juice and spicy powders and bite it directly . Today recipe  I tried is Corn chaat :) i added some herb oil over the chaat, the result is ultimate, i shared it with my zumba friends, and they asked me to get one more time. Me happy dancing. Yes, corn chaat is a variation i tried from channa (chole) chaat, and added my very  own Herb oil , its an awesome combo and healthy one. If you are a diet freak and looking for healthy chaat, Do try this i am sure you love it and tend to prepare one more time. what s your favorite dish among corn recipes ?

Recipes with corn that i already shared are
corn salad
Sweet Corn Soup
Corn Paneer Sandwich
Oyee you all noticed the new wooden plank ? I simply loving it.

Preparation Time : 10 minutes
Cooking & mixing Time : 20 minutes
Serves - 3 people 


Boiled Corn -1 cup (or else steamed corn )
Onion -1 medium finely chopped
Tomato -2 medium chopped
salt - as required
pepper coarsely powdered -  2 tsp
red chill powder - 1 tsp
green chutney - 1 tbsp
{coriander leaves,green chilly, salt, garlic, water}
coriander leaves - to temper
Herb oil - 1tbsp
lemon juice - 1 tsp


If you are going to use the packed sweet corn then steam it , else use the boiling method, and collect all the ingredients get ready to mix before your serve . once everything is ready, just mix it and serve it.

It can be served for party as well as get together. Very easy to make . Mix and enjoy


  • Do add all the ingredients It is tasty. 
  • If you do not have herb oil , just crush the garlic and red chilly in the oil and mix it. 
  • I used boiling method of corn and kernel made my job easy. 
  • You can also use packed sweet corn too which is to be steamed. 
  • i suggest you to cut the tomatoes in to medium chunk , it seriously good when you a have it with corn. 
Continue Reading »

Schezwan fried Rice Recipe

One pot meal /Variety rice are such an easy one, and i always opt that, to make my job very easy if i seriously do not have time. When i made my schzewan sauce i knew i make Fried Rice, Becoz its rajesh favorite. I not only prepared once , thrice i tried every time it came out hot, fiery and tasty Rice.

I have used very simple veggies and the sauce , my job got over within 10minutes, :) yes if u have cooked rice, and schezwan sauce in hand, it will take 10 minutes. So it can be packed for lunch box and kids box too subject to that if your kids like spicy food or you made the sauce with less spice. 

My top most Variety Rice is Veg Fried Rice, and Veg pulao(spicy version) . Though i make briyani weekly once or 10 days once, fried rice always tops the priority. Do check out my other variety Rice .  Let me know whats your favorite one? 

Preparation Time : 10 minutes
Cooking time : Less than 30 minutes
Servings - 3 people


Spring Onion - 1 bunch
Beans - 1/4 cup finely chopped
Carrot - 1/4 cup finely chopped
salt - as required
soya sauce - 1 tsp
schezwan sauce - 1 tbsp + 1 tsp
cooked Basmathi Rice - 1 1/2 cup
Cooking oil - 1 tbsp
Garlic - 2 nos finely chopped


Get ready with your chopped vegetables and cooked Rice.

Heat the kadai once its hot add the spring onion bottom finely chopped one, reserve the leaves for garnishing. Wait till its change in color, then add the garlic and veggies, saute for 5 minutes in high flame.Then add the salt , soya sauce and schezwan sauce , saute it in high flame till the veggies get cooked. Once its cooked,  add the cooked rice and give a nice mix. Make sure the flame is in high  .

Once the rice mixed well off the flame and it can garnished with spring onion leaves.
 serve it with any gravy  or fried manchurian, it taste yummy.


  • Adding soya sauce is optional, you can very well avoid or include. 
  • I have used only beans and carrot, if you like peppers (coloured ) do use it 
  • Adjust the sauce according to the family taste. 

Continue Reading »

Mushroom Pepper Stir Fry | Mushroom Recipes

The Simpliest recipe i have ever made with dominant Flavors from fennel, pepper and garlic. Yes its Mushroom Pepper Stir Fry,its been long i shared the mushroom post ! though i make sure i take 15 days once, with different recipes. This time i wanted to post as simple as ! So pepper stir fry is one such option with minimal ingredients yet dominating flavors. i love the crunchiness in this recipe.

First i tasted the Mushroom Masala in restaurant , it was finger licking recipe well go with Roti, i prepared with different method, though it did not match with restaurant but it has its own taste and flavors. Then when i started blogging initial i tried Mushroom Tikka Masala , though hubby is choosy, he was happy about this tikka masala. I seriously suggest you to give a try ! as i tried with marinated method. Then come the usual recipe of Mushroom Pepper Fry  , Mushroom Fry.,Mushroom Briyani . Then one find day me and amma try this Oven Roasted Mushroom . we both naturally fallen in love with the taste and keep licking our fingers !

You all should know the benefits of mushroom ! Include in your meal, its as good as. It does have toxic variety , choose the right one  and be healthy . It helps in

  • Weight management:
  • Improved nutrition: 
  • Increasing vitamin D levels through your diet:
  • Improved immune system function: 

Mushroom Pepper Fry

Preparation Time : 15 minutes
Cooking time : 15 minutes
Servings :  2 members


Onion - 1 large finely chopped
Green chilly - 2 medium cut in to slit
fennel - 1 tsp
garlic - 2 chopped
Cleaned mushroom - 1 cup (learn here for how to clean the mushroom ?)
salt - as required
pepper - 2 tsp coarsely powdered
oil - 1 tbsp + 1tsp
coriander leaves - to temper
Mushroom Pepper Fry


Heat the Pan and pour the oil once its heat , add the mustard seeds once its splutters, add the fennel once its cracked add the green chilly and garlic saute for 30 minutes, then add the finely chopped onion .
Mushroom Pepper Fry

Wait till onion changes it colors, Then add the coarsely powdered pepper, saute for a minute then add the  cleaned mushroom and keep the flame in medium and stir it then and there. You can see the mushroom oozing water, wait till its absorbs.
Mushroom pepperfry

Once the water absorbed then add the  salt give a nice mix, once cooked add the coriander leaves, off the flame.Serve it with mild pulao, Roti, phulka.
Mushroom Pepper Fry


  • Add the salt finally as it tends to oozes it water. 
  • i just added the pepper powder alone as i want its to dominate the flavor, if you like you can add cumin / jeera powder 
  • Adding garlic is optional but i would recommend highly to have some flavored taste in your dry curry 
  • I have added the pepper after onion cooked, it can be added after mushroom cooked too !
Continue Reading »

Eggless Butter Milk Cake | Easy Eggless Cake

New year celebration with out cake wont be nice right? That too home made ? sounds delicious right? again without egg? Curious right? Yes, the below one is a egg less cake with butter milk, with butter and some other spices, like nutmeg and cinnamon.

I was not sure of the taste of nutmeg and cinnamon, but still i wanted to try ! When i baked my whole house smells. Yes, it was such flavored . i loved the spice touch in this cake, The cake recipe is also bookmarked one but one year due i seriously did not bake any cake as such after my eggless pound cake ! Yes last time i posted,  it was hit in my place and in my space too.If you are so keen on butterless cake then give a try to my Eggless chocolate cake cake absolutely delicious. Do u love simple sponge cake ? Then try this version of sponge cake which is my base. First post of the year , feeling happy !

eggless buttermilk cake1
Preparation Time : 10 minutes
Baking Time : 35 to 45
Yield  – 8 to 9 pieces.
Recipe Source:cooklikepriya


Dry ingredients:
All purpose flour –1 1/2 cup + 1tbsp
sugar – 3/4 cup + 2tbsp
baking soda – 1 tsp
cinnamon – 1 tsp
nutmeg powder – 1tsp
Chocochips – 1/4cup
tutti frutti – 1/4 cup

Wet Ingredients :
Butter Milk – 1 cup
Melted Butter – 1/2 cup
butterscotch essence – 1 tsp

eggless buttermilk cake2
Pre heat the oven as per procedure, Mine i preheated at 200 degree celius for 20 minutes. Grease the pan with APF or butter. Take a bowl and add the tutti frutti, chocochips and tbsp of APF and toss well and keep aside. Now take a wide vessel, add the dry ingredients, like APF, Sugar, baking soda, cinnamon powder, nutmeg powder,  mix it well

eggless buttermilk cake4
Next take other vessel, add the wet ingredients, like butter milk, melted butter and butterscotch essence. Give a nice whisk, slowly add a cup of dry ingredients to the wet ingredients, keep stirring, Then add the remaining dry ingredients mixture. Evenly mix the ingredients, Then add the coated choco chips and tutti frutti.
eggless buttermilk cake5
Once the mixture ready add it to the Pan and tap it for evenly placed . Then bake it at the 200 degree celius for 35 minutes to 45 minutes, Keep your eye after 30 minutes, Check with the tooth pick and confirm that its comes out cleanly. Once baked allow it to cool completely
eggless buttermilk cake6
Slowly flip the cake pan in a plate and just tap it . You can see the beautiful ,nice delicious cake. ! If you want it you can just the top it with sugar (powdered)

eggless buttermilk cake3
  • I have used Brown sugar , you can also use normal sugar.
  • If you have nuts and other raisins pls do add , it will be crunchy in every time bite.
  • Keep your eye after 30 minutes, wait till the tooth pick comes out cleanly.
  • Instead of butter scotch Vanilla essence can be used.
Continue Reading »

Mooli Paratha (Easy Radish paratha)

Its been three days i have not blogged the reason behind that i was so happy and little tired :) Yes, one of my long term bucket list wish is happened. I have done a 10 K marathon last sunday ! I am feeling so happy. Its quiet a tough challenge and i made it !
Hope the new year is gearing up and so the celebrations ! as of now i do not have any plan i never ever celebrated new year. Generally i light the lamp by 12 and pray god that for everyone everything should fine ! Nothing much. What you guys have a planned?
Coming to today recipe its mooli paratha, it means Radish paratha, But not the stuffed version ! hassle free isnt it? yes when its comes to stuffing i take utmost care that seal should proper. But this one i just mixed directly to the wheat flour , like how we make thepla ? Its very easy and quite tasty, usually it served along with pickle and Raitha, i tried with methi matar malai gravy. So try this method and let me know the result.
And wishing my readers a very happy New year and wish for all good things in your life. And i promise that i will be back with a Sweet Post ! See you all in next year. Be safe, Be happy 
 mooli paratha4

Preparation Time : 10 minutes
Cooking Time : 15 minutes
Yields : 6

Wheat flour – 1 1/2 cups
salt – as required
oil – a tbsp
grated radish – 1/2 cup
grated onion – 1 medium size
red chilly powder – 1tsp
Water – as required to make the dough
cooking oil – to drizzle while making paratha

Peel the skin of radish and grate it , squeeze it nicely then add it to the desired vessel, Then grate the onion too. Now add all the ingredients as mentioned except oil and water. just give a mix. then add a tbsp of oil and required amt of salt. mooli paratha1 Then slowly pour water and make a pilable soft dough, do not over pour the water, add little by little. Once the dough ready , keep a side for 10 minutes. Then divide the dough in to the equal parts of ball. Take one ball at one time, roll it tightly between your palms and pour some flour on the board or the place the ball is going to be knead.
mooli paratha2
Then roll it nicely , and make a circle shape. Heat the tawa and once hot, place the rolled dough, and wait till its get cooked one side. Pour some oil over it and gently flip it to other side. wait till it cooked. once both side cooked, transfer it to the desired case.  mooli paratha3 Do the same procedure for rest, serve it with Plain curd or Raitha or Pickle. But i served it along with Methi matar masala. !  mooli paratha6
  • Squeezing the radish after grating will help in forming the dough.
  • If you do not want onion it can be avoided but i would recommended  as it is was crunchy while tasting.
  • serve hot, also the dough wont stay long , so plan it and prepare it immediately.
Continue Reading »