Tag Archives: to make

Green Chilli Thokku


IMG_2161

Pacha Milagai Thokku is a traditional Thokku prepared with green chilli. My Amma learnt this recipe from her grandmother. When my Amma visited us, hubby was asking her to prepare this. Having a sweet tooth I was bit hesitant to taste this, but I took very little quantity as a side dish for Curd rice, though it was extremely spicy, loved the spiciness. This hot spicy thokku is easy to prepare and can be kept for months when stored in airtight container and refrigerated

Ingredients:

Green chilli –  25

Tamarind – big gooseberry size

Salt – as per taste

Asafetida powder/hing – generous pinch

Jaggery – 1 tbsp

To temper:

Mustard – 1/4 tsp

Fenu Greek – 1/8 tsp

Sesame oil – 4 to 5 tablespoon

IMG_2156
Method:

• Add 1 tsp oil and Saute the green chilli till the color changes. Grind it into a paste along with salt, tamrind and asofetida. Add 2 – 3 tbsp of water to grind into fine paste

IMG_2047

• Add 2 tbsp of oil to pan, when the oil is hot add mustard seeds, Asofetida and fengreek. After they splutter add the ground green chilli paste, cook in moderate flame by stirring in between (add remaining oil little by little)

IMG_2051

• When its 3/4 th cooked and starts becoming thick, add jaggery and continue cooking

IMG_2049

• Cook for 10 to 15 minutes or till the color changes to dark blackish green; remove the mix when it leaves the sides of the pan or when it forms as a thick paste. Suits well with Curd Rice, Idli, Dosa etc.,

IMG_2154

My Notes:

  • Tamrind can be grinded along with green chilli paste
  • Instead of grinding green chilli you can also finely chop them

Paneer Tikka Masala

IMG_0690

Recently when I had buffet in Indian restaurant I tasted Paneer Tikka Masala. It was delicious, I could taste paneer butter masala flavor along with paneer tikka taste. I tried to combine my tofu butter masala and tofu tikka recipe; prepared this Paneer tikka Masala and happy with the results:-)

Preparation Time : 15 mins | Marination time : 2 hours | Cooking Time : 45 mins

Recipe Category: Side dish

Ingredients:

For Tikka:

Paneer – 1 packet (225 gram)

For marination:

Hung Curd/Sour Cream – 3 tbsp +1 tsp (I used Sour Cream)

Pepper Powder – 1/4 tsp

Turmeric powder – a pinch

Garam Masala powder – 1/4 tsp

Tandoori Masala  – 1 tsp

Chat Masala – 1/4 tsp (optional)

Lemon juice – 1 tsp

Ginger garlic paste – 1/2 tsp

Oil – 1 tbsp

How to make hung curd:

Hang 1/3 cup curd in a muslin cloth or any thin cloth for an hour to make the required hung curd.

For Gravy:

Onion – 2

Tomato – 3

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Heavy Cream – 3 tbsp

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 1 tbsp

IMG_0697

Method:

  • Preheat the oven at 400 deg F
  • Cube the Paneer and keep it aside. In a separate bowl Mix the ingredients listed under ‘for marination’ and keep aside. Mix paneer with the marinated ingredients and keep refrigerated for 2 hours (minimum an hour). Take it out and arrange the Paneer in the baking tray

paneer tikka masala

  • Bake them for 15-18 mins, turning over in between for even cooking. Paneer tikka is ready

IMG_0678

  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

IMG_8929

  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

IMG_8930

  • Add heavy cream and cook till it starts boiling. Add paneer tikka and cook for 2 minutes and switch off

© TraditionallyModernFood

IMG_0692

My Notes:

  • Instead of fresh cream you can add 1/3 cup of milk and cook for 5-8 minutes till the gravy become thick
  • If you are using a cinnamon stick, add it while tempering
  • Can marinate capsicum and onion along with paneer while preparing tikka and use it
  • This gravy goes well with any variety rice like fried rice as well as with naan/rotis
  • I boiled the onions and tomatoes, blended them, instead can sauté them in oil and grind them

Tofu Butter Masala

IMG_8947

As I had mentioned in Kadai Tofu and Tofu Tikka, though I love paneer, I am afraid of the calories it adds. Happy that Tofu can satisfy my taste buds in the same way as paneer. Couple of days weeks back I had prepared Malai Kofta with paneer. I was craving for paneer dish again, and this time, tried a side dish with tofu instead of paneer.

Tofu is similar to paneer, except that it is made with soy milk, which is said to be protein rich. My version of Tofu Butter Masala:

Tofu Butter Masala

Preparation Time : 10 min | Cooking Time : 25 mins | Serves : 4

Recipe Category: Side dish

Ingredients:

Firm Tofu – 1 packet (225 gram)

Onion – 1 big

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Milk – 1/3 cup

Turmeric powder – 1/8 tsp

Cinnamon Powder – 1/4 tsp

Salt – as needed

Butter – 2 tbsp

IMG_8942

Method:

  • Boil onion and tomato in hot water and strain the water. When it comes to room temperature, blend them into fine paste© TraditionallyModernFood
  • Add butter to the pan. Add ginger garlic paste and sauté for 30 seconds. Add the blended tomato and onion puree and cook for 3-5 minutes

IMG_8929

  • Add garam masala, coriander powder, cumin powder, chilli powder, turmeric powder and allow it to cook for 2-3mins

IMG_8930

  • Add the Tofu and salt. Saute well for 2-3 minutes

© TraditionallyModernFood

  • Add cinnamon powder and milk and let it cook for 3-5 minutes

IMG_8941

My Notes:

  • Instead of milk, you can add 3 tbsp of fresh cream
  • If you are using a cinnamon stick, add it while tempering
  • This gravy goes well with any variety rice like fried rice/ pulao as well as with naan/rotis
  • I boiled the onions and blended them, as it will save time while cooking blended onion. Instead, you can also sauté the onions
  • For vegan version, instead of butter, you can add oil and use coconut milk to try Tofu Butter Masala:-)