Tag Archive 'Masala'

Jul 27 2010

Mutter Paneer Masala

Published by under Vegetarian


  • Raw Green Peas – 1 Cup
  • Paneer – 1 Cup – Cut into small pieces
  • Onion – 1 Large – Cut into big pieces.
  • Tomatoes – 2 Large – Cut into big pieces.
  • Green Chillies – 3
  • Red Chillies Powder – 1/2 Teaspoon
  • Coriander Powder – 1/4 Teaspoon
  • Turmeric Powder – 1/4 Teaspoon
  • Salt – to Taste
  • Zeera – 1/4 Teaspoon
  • Ginger – 1 inch Piece
  • Cilantro – Handful.
  • Oil – as required.


  1. Take a pan and put 1 teaspoon of Oil and fry the Paneer and keep it aside.
  2. In a food processor, put tomatoes, onion, green chillies, ginger piece and Cilantro and grind them to a paste.
  3. Take a heavy bottom pan and put 4 Tablespoons of Oil and let it heat and put zeera. When they start crackle, put the ground paste and fry till the raw smell goes off.
  4. Add Turmeric, red chillies powder, Coriander Powder and Salt & Mix it well.
  5. Now add 1 cup of water and peas and bring it to a boil and put the paneer pieces and cook till all the water evaporates and looks like thick gravy curry.

It goes well with Hot Roties and Zeera Rice.

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May 17 2010

Machi Ka Khatta(చాప పులుసు – माछी का खट्टा )

Published by under Seafood


చాప పులుసు – माछी का खट्टा




  • Fish – 1 lb – Cut into medium size pieces
  • Onion – 1 Big – Grind it to Paste.
  • Green Chilies – 4 – Cut into long lengths
  • Tomato – 1 Big – Cut into Small pieces.
  • Ginger-garlic Paste – 2 Tablespoons.
  • Turmeric – 1/2 Teaspoon
  • Red Chilies Powder – 1 Tablespoon.
  • Clove Powder – 1 Pinch
  • Tamarind – 1 medium lemon size.
  • Salt to taste
  • Oil as needed.
  • Cilantro – Handful
  • Fish Masala – 1/4 Teaspoon
  • Raw Coconut – 2 inch piece.


  1. Take a small bowl and put the Fish pieces, 1/4 teaspoon salt, 1/4 teaspoon Turmeric Powder, 1/4 Teaspoon Red Chili Powder, Pinch of Clove Powder, 1/2 teaspoon ginger-garlic paste and mix all this well and marinate fish pieces for 30-60 minutes in the fridge.
  2. Soak the tamarind in one cup of water and take the juice off and keep the juice aside.
  3. Take a heavy bottom pan and put 4 teaspoons of Oil and shallow fry the fish pieces and keep them aside.
  4. Take another wide mouth pan and put 6 tablespoons pf oil and bring it to heat. Put the green chilies and onion paste and fry till all the water goes off from onion paste.
  5. Add ginger-garlic paste, coconut paste and fry till the raw smell goes off.
  6. Put Turmeric, salt, red chili powder and Fish Masala powder along with Tomato pieces, mix it once and add 1/4 cup of water and put the lid on and cook it for 5 minutes.
  7. Take the lid off and add Tamarind Juice and let it cook for 10 minutes.
  8. Now gently put the fried fish pieces in one layer and put the cilantro and cook it on low heat for another 10 minutes and keep it aside.

Serve this Fish Curry with Basmati Rice on a plantain leaf. It gives a special aroma.

Have fun with this curry, as my family always had.

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Apr 04 2010

Masala Baigan

Published by under Vegetarian


  • Round purple Baigan – 6
  • Onion – 1 small(Paste)
  • Tamarind Paste – 1/2 Teaspoon
  • Ginger-Garlic Paste – 1 Tablespoon
  • Dry Roast the following individually & grind them together to fine paste and keep it aside.
    • Peanuts – 1/2  Cup
    • Dry Coconut – 2 Inch Pieces
    • Poppy seeds – 1/2 Table Spoon
    • Cloves – 8
    • Cinnamon – 2 inch stick
    • Black Cardamom – 1 Piece
    • Zeera – 1/4 Teaspoon
    • Pepper  – 1/4 Teaspoon
  • Dry Red Chilies – 6
  • Salt to Taste
  • Oil as required


  1. Wash the Baigans and make slits on the Baigan. Do not take the Stems off. Leave the Baigan in Salt water.
  2. Take a small frying pan and put  2 tablespoons of oil and put this baigan along with a pinch of salt and saute this for 5 minutes turning them constantly.
  3. Now lower the heat and put the lid on this pan and let it fry till the Baigan cook through half.
  4. Take a large frying pan and put 8 tablespoons of oil, once the oil is hot put the onion paste, ginger-garlic paste. Fry this until raw smell goes off from the paste.
  5. Add Tamarind paste, salt and ground paste made from spices and fry them for couple of minutes,
  6. Add half cup of water and the half cooked baigans and let it them get cooked by putting the lid on and on low heat till the gravy comes close.

Good to know:

  • It goes with Fried rices, Roties and any kind of Rice Dishes.
  • Don’t put Cilantro in this curry as Cilantro has the strong flavor.
  • If 1/2 cup of water was not sufficient, you can add another 1/4 cup of water.
  • You can adjust the amount of spices as per your taste.

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