Thursday, December 19, 2013

Home Made Tomato Sauce

I came across the recipe at Nisa Homey's Cooking is easy.

My daughter is a great fan of tomato sauce. Shegrabs those little tomato ketchup sachets you get along with the chicken, at the fried chicken shop. I hate and worry too much when she has so much of them.
But not any more...
I made my own Tomato sauce....Hurray !!! and to know it was this simple ...!!!
She loved it so much ..Now mom and daughter are really happy ..:)

Here is the link to the original recipe Original recipe at Cooking is easy by NisaHomey


Tomato 1.2 kg
Onion 1 medium
Garlic cloves 4
Sugar 2 tbsp
Salt as required

For the Spice Bag:

Cloves 3
Cardamoms 3
Cinnamon Stick 1 "
Cumin Seeds 1/2 tsp
Pepper Corns 1 tsp
Vinegar 1/4 cup (I reduced the volume, original recipe says 1/2 cup)


Wash and chop the tomatoes, garlic and onions. Put them al in a pressure cooker and do 2 whistles. Allow to completely cool. Put this in the mixie and grind it for 30 sec and pass it through a sieve in to a vessel. Add sugar, salt and vinegar. Add the spice bag also. Spice bag is a neat and clean cotton cloth to tie up all the given masalas. This is to be dumped in the sauce while you cook it. Put on fire. Simmer it and its better to stir it continuously till the sauce thickens.

Paneer Pepper Masala

This was the first time I ever tried a paneer dish. It was great ! I wanted to make a simple dish when I came across this recipe original recipe @ cooking and me . It really goes well with rotis or rice.


Paneer cubes 250 gm/ 1 cup
3 onions, sliced thin
1.5 tsp of ginger-garlic paste 
2 green chillies, slit lengthwise 
1 1/4 tsp of whole black pepper, crushed 
1/2 tsp of garam masala 
1/4 tsp of fennel (perum jeerakam) powder 
1/4 tsp of turmeric powder 
1 tsp of soya sauce 
2 tsp of tomato ketchup or sauce (I dint use both the sauces as they werent available, but still the Masala was tasty)
A few curry leaves 
1 tbsp of oil 
Salt to taste 
Coriander leaves for garnish, chopped 

How to Make Paneer Pepper Masala:

1. Soak frozen paneer cubes in lukewarm water for 30 minutes. Cut into smaller cubes / halves.

2. In a pan, heat the oil and add sliced onions. Fry till golden brown. Add green chilli and sauté for a minute.

3. Add the ginger-garlic paste. Let it cook till the raw smell leaves the paste (about 2-3 mins).

4. Add turmeric powder, garam masala, fennel powder, and crushed pepper. Saute for 1-2 mins.

5. Add soya sauce and tomato ketchup. Mix well.

6. Add 1/4 cup water and salt and mix well. 

7. Add paneer cubes and mix well till the masala coats the paneer. Bring to boil. 

8. Add curry leaves, cover the pan and cook on low flame for about 5 minutes. You should cook till the masala turns darker ( a deep dark brown/black) and dry with the masala coating the paneer pieces 

9. Add some finely chopped coriander leaves and mix well.

Serve hot with rice or rotis. 

Thursday, December 12, 2013

Tadka Dal

This is a very simple dal curry that goes well with chappatys and parathas. I came across the recipe @ vegrecipesofindia while I was searching for some curries for Aaloo paratha. This is super easy, tasty and very healthy and it will be a definite hit with kids.


Dal 1 cup
Onion 1 chopped
Tomato 1 chopped
Green chillies 1 or 2 chopped
Ginger 1 small piece chopped
Coriander leaves 1 tbso chopped
Astofeida a pinch
Turmeric Powder 1 tsp
Garam Masala Powder a pinch
Water 2 cups
Salt as required

Tadka tempering

2 tbsp Ghee
1tsp cumin
2 redchillies cut small
Garlic cloves 5 - 6


Cook dal along with onion, tomato , green chillies, ginger, astofeida and the powders except garam masala, adding 2 cups of water.
Do atleast 5 6 whistles
Smash the dal using a wooden spatula.
Now add garam masala powder, kasuri methi and chopped coriander leaves.
Cook for 2 mins covered with a lid

Tempering the tadka

Heat 2 tbsp Ghee and fry the cumins. Add red chillies followed by garlic. Fry till the garlic cloves are brown in colour.
Now pour this over the dal

Garnish with coriander leaves.

Thursday, August 15, 2013

Mutton Dum Biriyani - Eid Special


1. Mutton 1.5 Kg
2. Onion 7+2
3. Ginger garlic paste 1/2  cup
4. Tomato 4
5. Coriander leaves 1 cup
6. Mint leaves 1/2 cup , 3 strands with stem
7. Cashew nuts -1/2 cup
8. Kismis 1/4 cup
8. Poppy seeds 1.5 tbsp
9. Caraway seeds ,sajeerakam - 1tsp grounded
10. Curd - 2 tbsp
11. Lime juice of 1 small lemon
12. Mace ,jathipathri 4 strands
13. Green Chilly 12 ground to paste
14. Ghee
15. Oil
16. Salt
17. Basmati rice 1 Kg
18. Pineapple essence


Wash mutton thoroughly. Cook mutton adding 3/4 tsp turmeric poweder. 1 tsp garam masala powder, salt, curry leaves. Pressure cook to 4 or 5 whistles and check if its cooked. If there is water  , leave open the cooker and boil off the water until only a little gravy is left. This you will need for the masala.
Soak poppy seeds and cashewnuts in water and get them ground to a paste. Keep aside.
Add 7 sliced onions to a pan, and saute till golden brown. Add ginger garlic paste and saute. 
Add green chilly paste and add sliced tomatoes once sauted. When tomatoes are soated well, add 1/4 cup coriander leaves and 1/4 cup mint leaves. Saute.
Add 2 tbsp curd, juice of 1 lemon - reduce if you dont like sourness much.
Add the ground poppy seeds and cashew nut paste at this stage.
Add enough salt.
Add the cooked mutton to the masala and mix everything well. Switch off after sometimes and keep the whole pan aside.

Make Ghee Rice by taking water, double the amount of rice used.  Add cloves, pepper , star aise , salt while making ghee rice. Dont add too much ghee as we will be adding ghee while layering the biriyani.


Fry the 1/4 cup cashews and kismis, and 2 thinly sliced  onions
Take away 1/2 of the masala and spread it evenly in the pan Put 1/2 of the cooked ghee rice above the masala. Put some mint leaves and coriander leaves. Put a drop of pineapple essence. Put a little caraway seeds grounded.Put a strand of Mace Add 2tbsp Ghee.  Adjust this according to the ghee used in Ghee rice. Add some fried cashews, kismis and onions.
Now add the rest of the masala and spread it evenly. Add the remaining cooked ghee rice and repeat the same until you have finished your masala and rice. Make sure rice layer comes on top.
Put the three strands of mint leaves on top

'Dum' ming

Seal the biriyani pot with maida and cook in reheated oven for 30 minutes. Alteratively we can cook on stove top with the lowest flame.

I do this over the traditional fireplace by putting burnt hot coconut shells over the aluminium lid of the biriyani pot.

Thursday, January 10, 2013

Manga Chammanty


1. Raw Mango - 1/2
2. Coconut - 1 cup
3. Green Chilles - 1 (You can use crushed red chillies if you prefer)
4. Salt
5. Ginger 1 small piece


1. Cut 1/2 the mango to small pieces.
2. If the mango is too sour, grind coarsely the mango pieces and strain away the juice. Else the chammanty will be too sour.
3. Now add coconut, strained mango, green chilly and salt.
4. Grind them well, adding a little bit of water. Add 1 tbsp or so else chammanty will be watery.

Tuesday, January 8, 2013

Carrot Ularthu / Carrot Stir Fry


1. Carrot 6 No
2. Onion 1
3. Crushed red chillies - 2 dsp
4. Curry leaves - 1 strand
5. Oil
6. Salt


Cut the carrot into small cubes.
Cook them in pressure cooker (1 whistle), adding enough salt
Cut onions into small pieces
Fry the onions in a pan till golden brown.
Add the crushed red chillies and curry leaves.
After 1 min, add cooked carrot.
Cook until all water is evaporated.
Enjoy with rice or chapathy,

Sunday, January 6, 2013

Mixed Vegetable Dosa


1. Dosa Batter 1 cup
2. Mixed vegetables 1/2 cup - I used carrot, cabbage, shallots, coriander leaves (Tomato, capsicum are good options)
3. Ghee/Oil


Chop the vegetables coarsely. Now grind them well to form a smooth mixture. Add to dosa batter and mix well. Add enough salt. Heat tawa, spread oil and spread the dosa mixture and sim for a minute. Flip and let it cook for a minute. Enjoy with chutneys or tomato sauce.

Original Recipe