Paneer Butter Masala,Murungakkai kootu,traditional dish

Paneer Butter Masala (Restaurant Style):

Ingredients:

200g paneer, cut into cubes

2 medium-sized onions, finely chopped

3 medium-sized tomatoes, finely chopped

1 tablespoon ginger-garlic paste

2-3 green chillies, finely chopped

1 teaspoon cumin seeds

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

1/2 teaspoon garam masala powder

1/2 cup fresh cream

2 tablespoons butter

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Heat a pan over medium heat and add butter to it. Once the butter melts, add cumin seeds and sauté for 30 seconds.

Add chopped onions to the pan and sauté until they turn translucent.

Now, add ginger-garlic paste and green chillies to the pan and sauté for a minute.

Add chopped tomatoes to the pan and cook until they turn soft and mushy.

Once the tomatoes are cooked, add red chilli powder, turmeric powder, coriander powder, and garam masala powder. Mix well and cook for a minute.

Turn off the heat and let the mixture cool down. Once cooled, blend the mixture into a smooth paste using a blender or mixer grinder.

Pour the blended mixture back into the pan and add salt to taste. Mix well.

Now, add paneer cubes to the pan and mix well. Cook for 2-3 minutes.

Add fresh cream to the pan and mix well. Cook for another 2-3 minutes.

Turn off the heat and garnish with fresh coriander leaves.

Your delicious Paneer Butter Masala is now ready to be served with hot naan, roti, or rice. Enjoy!

Murungakkai kootu, also known as drumstick lentil stew, is a delicious and healthy South Indian dish made with lentils, drumsticks, and a variety of spices. Here's a recipe for making Murungakkai kootu:

Ingredients:

1 cup split pigeon peas (toor dal)

3-4 drumsticks, cut into 2-inch pieces

1 onion, chopped

1 tomato, chopped

2-3 green chillies, slit

1 tsp ginger garlic paste

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

Salt to taste

Water as needed

2 tbsp chopped coriander leaves

Instructions:

Wash the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric powder for 3-4 whistles or until soft and mushy.

Heat oil in a pan and add cumin seeds and mustard seeds. When they start to splutter, add asafoetida and sauté for a few seconds.

Add chopped onion, green chillies, and ginger-garlic paste. Sauté until onions turn translucent.

Add chopped tomatoes and sauté until they become soft and mushy.

Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well.

Add the drumstick pieces and mix well.

Add 1/2 cup water, cover and cook until the drumsticks become soft and tender.

Add the cooked dal to the pan and mix well. Add water as needed to adjust the consistency of the stew.

Let it simmer for 5-10 minutes.

Garnish with chopped coriander leaves and serve hot with rice or chapati.

Enjoy your delicious and healthy Murungakkai kootu!

Tirunelveli Sodhi is a traditional South Indian dish that originated in the Tirunelveli district of Tamil Nadu. It is a rich and flavorful stew that is made with a variety of vegetables, lentils, coconut, and spices. The dish is typically served with hot steamed rice and is a popular dish in South Indian cuisine.

The key ingredients used in Tirunelveli Sodhi include coconut milk, mixed vegetables such as carrot, beans, potato, and drumstick, lentils such as moong dal or chana dal, ginger, green chilies, and curry leaves. The vegetables and lentils are cooked in coconut milk with a blend of spices such as cumin seeds, fennel seeds, and coriander seeds. The dish is finished with a tempering of mustard seeds, urad dal, and curry leaves.

Tirunelveli Sodhi is known for its unique blend of flavors and is a popular dish during festivals and special occasions in Tamil Nadu. It is also a popular dish in restaurants that serve South Indian cuisine.

Noolkol kootu, also known as kohlrabi stew, is a traditional South Indian dish made with kohlrabi, lentils, coconut, and a blend of aromatic spices. Here's a recipe to make it:

Ingredients:

1 medium-sized kohlrabi, peeled and diced

1/2 cup split yellow moong dal

1/2 cup freshly grated coconut

2 green chilies, chopped

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp turmeric powder

A pinch of asafoetida (hing)

Salt to taste

2 cups water

1 tbsp oil

A few curry leaves

2 dried red chilies

Instructions:

Rinse the moong dal in water and cook it in 2 cups of water until it is soft and mushy.

Add the diced kohlrabi to the dal and cook for another 10 minutes.

In a blender, blend together the grated coconut, green chilies, cumin seeds, and mustard seeds to form a smooth paste.

Add the coconut paste to the dal and kohlrabi mixture.

Add turmeric powder, asafoetida, and salt to taste. Mix well.

Bring the mixture to a boil and then simmer for 5-10 minutes until the kootu thickens.

In a separate pan, heat the oil and add the curry leaves and dried red chilies. Fry for a few seconds until the curry leaves turn crispy and the chilies turn dark red.

Add the tempering to the kootu and mix well.

Serve hot with steamed rice or roti.

Enjoy your delicious and healthy Noolkol kootu!