Traditionally Modern Food
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Vegetable Biryani | Dum Biryani

By 49 Comments

Vegetable biryani | Veg biryani | restaurant style Veg biryani |  veg biryani recipe | easy vegetable biryani recipe | Hyderabad style vegetable dum biryani |  layered veg biryani |   Indian layers vegetable biryani is a tasty layered biryani with mixed vegetables and whole garam spices. Vegetable biryani is exotic vegetarian dish. Dum gives a nice flavor to the rice.

Being a vegetarian, Vegetable Biryani is definitely included in weekend special lunch.  Dum biryani is a tasty rice dish which looks colorful, with vegetables and spices. 

 There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. It tastes slightly different from the restaurant one.

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Instant Sweet Appam | Godhumai appam

By 30 Comments

 Godhumai appam, gothumai appam, instant wheat flour appam, nei appam, godhumai appam seivathu epadi, best instant appam, karthigai deepam recipe,sweet paniyaram,  Instant sweet appam with step by step pictures and video recipe. Check out the gothumai appam. If you like the video pls SUBSCRIBE to my channel.

Godhumai appam, gothumai appam, instant wheat flour appam, nei appam, godhumai appam seivathu epadi, best instant appam, karthigai deepam recipe, Instant sweet appam is a quick tasty Appam prepared with Whole wheat flour. Healthy panniyaram are prepared in Kuzhipaniyaram /appe pan.

Wheat Flour Sweet Appam (Godhumai Appam) is an instant appam recipe. Appam is a traditional sweet prepared using jaggery and wheat/rice flour. For many festivals like karthikai deepam, varalakshmi viratham, Amma cooks this at home.

Generally Appam is deep fried, but to cut down oil I used the kuzhi paniyaram pan. Having a sweet tooth, I always wanted to eat sweets, and when it comes to jaggery sweets like appam I won't have second thoughts. Easy tea time snack!

Appam is also a healthy after school snacks for kids.

Godhumai halwa

cracked wheat Idli 

gothumai dosai 

Baked Nei appam

Instant Sweet Appam | Gothumai Appam

5 from 1 vote
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Wheat flour - 3/4 cup
  • Jaggery/Brown sugar - 1/2 cup tightly pressed (I used Jaggery)
  • Water - 1/2 cup + extra as needed
  • Rice flour - 1 tablespoon + 1 tsp
  • Cardamom powder - 1/4 tsp
  • Sesame seed -1/4 tsp
  • Cardamom powder - 1/4 tsp
  • Coconut - 2 tbsp
  • Oil/Ghee - as needed I used Ghee

Instructions

  • Soak jaggery in 1/4 cup of hot water (till jaggery is immersed) for about 15 minutes or till it melts
  • Alternatively, you can microwave for a minute or boil on the stovetop till jaggery is melted. filter the jaggery syrup and remove impurities
  • In a mixing bowl add wheat flour, rice flour and mix well
  • Add jaggery syrup plus 1/4 cup of water and make a smooth lump-free batter
  • Rest the batter for at least 3 hours
  • Furthermore add cardamom powder, sesame seed, grated coconut and mix well
  • Heat the kuzhi panniyaram pan on medium flame add ghee. When the pan is hot take a little batter in a small ladle or spoon and add each hole
  • Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side
  • Flip carefully and cook until it is done. Prick the appam and check if the appam is done. Take out and enjoy

Video

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Notes

  1. If you want soft appam use banana
  2. You can deep fry the appams too. Take the batter using a deep curved ladle and drop it in preheated oil and fry till golden brown.
  3. Coconut can be skipped
  4. If you are making it immediately add a pinch of baking soda
  5. While flipping the appam, if you notice two layers, the batter is too thick. Add some water
  6. If you add extra water by mistake, add little wheat flour. To make it crispy, you can add rice flour or rava
  7. Adjust jaggery according to your taste.
    Banana can be added for extra sweetness. In that case, adjust jaggery accordingly
  8. Oil temperature is key for perfect appam. The low flame will yield hard and rubbery appam. Appam will not cook properly in high flame
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!


Wheat Sweet Appam

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2

Recipe Category: Sweet

Ingredients:

Wheat flour - 3/4 cup

Jaggery/Brown sugar - 1/2 cup, tightly pressed  (I used Jaggery)

Water - 1/2 cup( +  extra  as needed)

Rice flour - 1 tablespoon + 1 tsp

Cardamom powder - 1/4 tsp

Oil/Ghee - as needed (I used Ghee)

Method:

  • Soak jaggery in 1/4 cup of hot water (till jaggery is immersed) for about 15 minutes or till it melts

  • Alternatively, you can microwave for a minute or boil on the stovetop till jaggery is melted. filter the jaggery syrup and remove impurities

  • In a mixing bowl add wheat flour, rice flour and mix well

  • Add jaggery syrup plus 1/4 cup of water and make a smooth lump-free batter

  • Rest the batter for at least 3 hours 

  • Furthermore add cardamom powder, sesame seed, grated coconut and mix well

 

  • Heat the kuzhi panniyaram pan on medium flame add ghee. When the pan is hot take a little batter in a small ladle or spoon and add each hole

  • Drizzle ghee and cook, After one side is cooked well, turn the appam and cook the other side

  • Flip carefully and cook until it is done. Prick the appam and check if the appam is done. Take out and enjoy

 

Strawberry Frozen Yogurt

By 70 Comments

Strawberry frozen yogurt is a tasty creamy frozen dessert prepared with strawberry and sour cream.No cooking required.  With just a blender/mixie the dessert can be easily prepared. Check out the video and If you like the video pls SUBSCRIBE to my channel

Before trying Frozen Yogurt, whenever I heard of it, I was a bit hesitant to taste. I used to wonder how fruits would taste with yogurt. Few years back during our vacation  we stayed in a hotel, they served berry yogurt for breakfast. Hubby being a frozen yogurt lover, tasted it, but it was a big no from me.

One day I happened to taste frozen yogurt in a mall without knowing what it was (Hubby told me it was ice cream). To my surprise I loved it and couldn't believe the fact that I liked it. Though I was cheated, I was still happy to taste a delicious dessert;) Now a days This  frozen yogurt is our favorite. I have recreated a simple frozen yogurt yet tasty version with sour cream.

I originally posted this recipe when my son was 8 months old. Now he is 6. When it comes to flavored yogurt He is just like his father. Ever summer multiple batches of strawberry frozen yogurt happens in our home. I have also tried the same recipe with mangoes and  it tastes yum. 

Other frozen dessert in TMF,

Chocolate ice cream

Malai kulfi

Pista ice cream

Mango ice cream

Peach sorbet

Mango kulfi

Banana ice cream

Granitas

Strawberry Frozen Yogurt

5 from 1 vote
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Course: Frozen Dessert

Ingredients

  • Strawberry - 150 grams
  • Sour Cream | Hung Curd | yogurt - 220 grams I used Sour cream
  • Powdered Sugar - 1/3 cup
  • Vanilla Extract - 1 tsp
  • Nuts - 1 tablespoon chopped for garnish (I used Almonds and Pistachios)

Instructions

  • Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well
  • Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a creamy yogurt
  • Finally freeze it for atleast 6 hours. Before consuming keep the yogurt in room temperature for 2-3 minutes. Scoop the yogurt and garnish with chopped nuts;enjoy

Video

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Notes

  1. If you are using hung curd, hung the curd for atleast an hour until all the excess water creek drops out. If your hung curd has water, then the frozen yogurt will have crystals and will not be creamy
  2. Adjust sugar according to your taste
  3. Lemon juice can be added if you are using hung curd, to make it tangy
  4. Instead of strawberry you can try frozen yogurt with mango , or any seasonal fruits
  5. If you are ok to skip the creamy yogurt texture, additional blending steps can be ignored
  6.  More blending - creamy frozen yogurt
  7. Maple syrup/honey/confectionery sugar/brown sugar can be used instead oh white sugar
  8. Plain /flavored Greek yogurt can be used instead of sour cream
  9. Greek yogurt might required 1/2 more blending depending on the yogurt
  10. After freezing the yogurt for atleast 6 hours. Yogurt can also be refrigerated 
  11. if you feel yogurt is not creamy blend it for one more time
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

How to make Strawberry frozen yogurt with step by step pictures:

  • Puree 150 grams of strawberry

  • Add  220 grams of sour cream,1/3 cup of sugar and 1 teaspoon if vanilla extract to the blender and blend well

  • Cover and freeze for atleast 4 hours

  • Then take it out and blend the mixture again until soft

  • Freeze again for 2 hours

  • Then break the crystals and blend it again until soft. More beating results in a creamy yogurt
  • Finally freeze it for atleast 6 hours. Before consuming keep the yogurt in room temperature for 2-3 minutes. Scoop the yogurt and garnish with chopped nuts;enjoy




Semiya Kichadi

By 33 Comments

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I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast

Ingredients:

Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn - 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder - 1/4 tsp

Water – 2  cups

Turmeric powder - 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp 

Mustard seeds - 1/8 tsp

 Method:

  •  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked

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  • Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute

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  • Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

Image Image

My Notes:

  • You can add any veggies of your choice
  • You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

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Baked Potato Wedges

By 33 Comments

Potato wedges is a tasty appetizer made with baked potatoes. With less oil crispy snacks with potato.

Once in a week, some form of potato recipe will be made in our home. And with a crispy outer layer and tender inner layer, potato wedges is such a comfort tea time snack. You can either deep fry them or bake it in oven. I prefer baking as it requires less oil and doesn't require me to stay in kitchen for a long time:)

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Ingredients

  • Potatoes - 4
  • Olive Oil - 4 tsp
  • Salt - as neded
  • Dry Basil - 1/4 tsp optional
  • Italian Seasoning/pepper powder - 1/4 tsp I used Italian Seasoning
  • Cooking spray/Oil - as required I used cooking spray

Instructions

  • Preheat oven to 400 degrees Fahrenheit
  • Wash & cut potatoes into wedges, by cutting lengthwise in half then slice each half into slices depending on the potato size
  • Place potatoes in a bowl of cold water and rest for 10 - 15 mins. Pat dry them. In a mixing bowl add potatoes, olive oil, basil, salt and Italian seasoning, and combine well
  • Place seasoned potatoes on the baking tray and bake for 15 - 20 min (or until the potatoes are cooked through). They should be brown and crispy on the outside and tender inside. Turn in between for even cooking. Serve with Ketchup/Ranch
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Potatoes - 4

Olive Oil -  4 tsp

Salt - as neded

Dry Basil - 1/4 teaspoon (optional)

Italian Seasoning/pepper powder - 1/4 teaspoon (I used Italian Seasoning)

Cooking spray/Oil - as required (I used cooking spray)

 

Method:

  • Preheat oven to 400 degrees Fahrenheit
  • Wash & cut potatoes into wedges, by cutting lengthwise in half then slice each half into slices depending on the potato size
  • Place potatoes in a bowl of cold water and rest for 10  - 15 mins. Pat dry them. In a mixing bowl add potatoes, olive oil, basil, salt and Italian seasoning, and combine well

Image 

  • Place seasoned potatoes on the baking tray and bake for 15 - 20 min (or until the potatoes are cooked through). They should be brown and crispy on the outside and tender inside. Turn in between for even cooking. Serve with Ketchup/Ranch

Bread Uthappam | Bread Uttapam | Bread Savory Pancake | Bread Dosa

By 59 Comments

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like! This is one good way to finish few leftover bread.

This bread Uttapam can be made with any type of bread - white, whole wheat or multigrain.

Bread Utthapam (Bread  Savory Pancake)

Bread Uthappam | Bread Uttapam | Bread Savory Pancake

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like! This is one good way to finish few leftover bread.
5 from 1 vote
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Course: Uthappam
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Bread - 4 pieces I used whole wheat
  • Thick yogurt/curd - 1/4 cup + 1 tbsp
  • Coarse rava/ sooji/semolina - 1/2 cup
  • Rice flour - 3/4 cup
  • All - purpose flour - 1 tbsp
  • Chopped onions - 1/3 cup
  • Shredded carrot - 1/4 cup
  • Idli podi - 1 tbsp
  • Frozen peas and frozen corn - 1/4 cup
  • Salt - as needed
  • Water - as needed
  • Cooking Oil - as needed

Instructions

  • Soak the bread in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour,maida and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency
  • Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn, idli podi and little salt. Mix everything and add water if required and set aside for atleast 15 - 20 minutes
  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.
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Notes

1. Recipe works for white/ brown bread
2. Green chilli can be added instead of idli podi
3. If the uthappam is too soft to flip add extra rice flour
4. If you feel uttappam is too cripy add extra bread
5. Veggies can be sauted in oil and added to the batter
6. If you have leftover idli dosai batter it can be used. Skip rice flour in that case
7. Flip the uthappam after it is done one side otherwise it might lose it shape while flipping
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 4

Category : Breakfast

Ingredients:

Bread -  4 pieces (I used whole wheat)

Thick yogurt/curd - 1/4 cup + 1 tbsp

Coarse rava/ sooji/semolina - 1/2 cup

Rice flour -  3/4 cup 

All - purpose flour - 1 tbsp 

Chopped onions - 1/3 cup

Shredded carrot - 1/4 cup

Idli podi - 1 tbsp

Frozen peas and frozen corn - 1/4 cup

Salt - as needed

Water - as needed

Cooking Oil - as needed

Method:

  • Soak the bread in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour,maida and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency

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  • Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn, idli podi and little salt. Mix everything and add water if required set aside for atleast 15 - 20 minutes

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  • Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.

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Basundi | Rabri | Rabdi

By 30 Comments

Basundi recipe, how to make basundi sweet, easy milk basundi, Gujarati sweet, Maharashtrian sweet, milk sweet recipe, dessert recipe, basundhi, traditional indian sweet recipe, easy 3 ingredients sweet, malai basundi with tips & tricks, north Indian dessert recipe, traditional basundi sweet, no condensed milk, no milk powder, holi special sweet, milk-based Indian sweet with step-by-step pictures and video recipe. Check out the Basundi recipe video. If you like the video pls SUBSCRIBE to my channel

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Godhumai rava kozhukattai | Oats kozhukattai

By 42 Comments

IMG_3276

Godhumai rava Kozhukattai | Cracked Wheat and oats Kozhukattai is a healthy and tasty Kozhukattai. Kozhukattai is a traditional recipe prepared with broken rice.

Adding a healthy twist, I have tried it with cracked wheat and oats. Rich in fibre, this is a good breakfast option.

Kozhukattai recipe collection

Checkout other recipes with cracked wheat

Broken wheat Adai

cracked wheat pongal

Broken wheat pulav 

Cracked wheat and Oats kozhukattai

5 from 1 vote
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Course: Kozhukattai
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Broken Wheat/Bulgur - 1 cup
  • Oats - 1 cup
  • Scraped Coconut – ¼ cup
  • Salt - as needed
  • Water - 3 cups
  • For tempering
  • Coconut oil or Any refined oil – 1 tsp I used coconut oil
  • Mustard Seeds - 1/4 tsp
  • Red Chilli - 3
  • Urad Dal – 1/2 tsp
  • Channa Dal – 1/2 tsp
  • Asafoetida – a generous pinch

Instructions

  • Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate.
  • Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well.
  • Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat
  • Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form Kozhukattai
  • Grease the idli plate with little oil and place the Kozhukattai in mold. Steam the Kozhukattai for 12 - 14 minutes. Serve it with chutney
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Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Cracked wheat & Oats kozhukattai:

Preparation Time: 5  mins | Standing time: 5 mins | Cooking Time: 25 mins | Serves: 4

Recipe Category: Breakfast

Ingredients:

Broken Wheat/Bulgur  - 1 cup

Oats - 1 cup

Scraped Coconut – ¼ cup

Salt - as needed

Water - 3 cups

For tempering

Coconut oil or Any refined oil – 1 teaspoon (I used coconut oil)

Mustard Seeds - 1/4 tsp

Red Chilli - 3

Urad Dal – 1/2 tsp

Channa Dal – 1/2 tsp

Asafoetida – a generous pinch

Method:

  • Dry roast the broken wheat and oats till a nice aroma comes. Put it in a blender and blend it coarsely. Transfer to a plate
  • Add oil to the pan. After the oil is hot, temper with mustard seeds, urad dal, channa dal, red chilli and asafoetida. After it splutters, add 4 cups of water, coconut and salt to taste. Bring to boil. Once the water starts boiling add the broken wheat and oats, mix well
  • Stir till all the moisture evaporates and broken wheat and oats are half cooked. Sprinkle some water if required. Switch off the heat

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  • Take water in a small bowl and use it while forming kozhukattai. Form kozhukattai when the half cooked wheat and oats are not too hot to handle. Let it not cool too much, at the same time. if required grease your hand in water to form  Kozhukattai
  • Grease the idli plate with little oil and place the Kozhukattai in mold. Steam the Kozhukattai for 12 - 14 minutes. Serve it with chutney

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IMG_3280

 

 

 

Kadai Paneer | Karachi Paneer

By 25 Comments


Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai  paneer goes well variety rice, naan, Chappati roti etc.

Paneer is one of favorite ingredients. It just make any dish extra tasty. Be it a restaurant dish or homemade paneer is our family’s favorite. Usually paneer use to be restaurant dish but thanks to upstairs neighbor I got to learn lot of paneer recipes from her.

I have tried kadai paneer before but my paneer turns hard after few minutes. I learnt the trick for soft paneer. Soaking the store brought  paneer in warm water makes it perfect. 

Orginally I posted this recipe with tofu but recently updated it with paneer. Same recipe works well for kadai tofu/kadai paneer. My son has become a huge fan for paneer hence recentlybwhen I made kadai paneer I updated the recipe.

We had kadai paneer with butter naan. Kadai paneer also tastes yum with variety rice like channa pulav, ghee rice, vegetable rice, sweet corn pulav, peas pulav etc.

Check our other tasty paneer + tofu based dishes in TMF,

Palak paneer 

Paneer tikka Masala

Paneer tikka

Tofu Cutlet

Paneer Kofta

Malai kofta

Paneer butter masala

Kadai Paneer

Kadai paneer is a tasty paneer side dish that can be prepared within 30 mins. Semi dry kadai paneer goes well variety rice, naan, Chappati roti etc.
5 from 1 vote
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Course: Side Dish
Cuisine: Indian
Author: Vidya Srinivasan

Ingredients

  • Paneer - 150 grams
  • Green Bell Pepper - 1 medium size diced
  • Big Onion-1/2 diced
  • coriander powder - 1 tsp
  • cumin seeds - 1/4 tsp
  • kashmiri Chilli powder - 1/2 tsp
  • Tomatoes - 2 finely chopped
  • Ginger garlic paste - 1/2 tsp
  • Garam masala - 1/4 tsp
  • kitchen king masala - 1/2 tsp
  • Ghee - 6 grams
  • Dried methi leaves - few
  • Salt as needed
  • Fennel seed - 1/2 tsp

Instructions

  • Soak paneer in hot water for atleast 30 minutes
  • Drain the water. Add turmeric powder to the paneer and mix well
  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes
  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds
  • after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)
  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off
  • Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes
  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off
  • Instead of using store brought masala powder. Masala can be made in home, Dry roast coriander seeds, fennel seeds and red chilli till the aroma comes. Blend into coarse powder
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Notes

  1. Oil can be used instead of ghee
    Veggies like Mushroom, carrot etc can be be used
  2. If you prefer gravy. Ground the tomatoes after adding masala. Add extra water and cook capsicum, paneer and onion in the base
  3. Adjust the spice according to your taste
    If you use homemade paneer skip soaking them in water
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Kadai Paneer:

Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2

Recipe Category: Side dish

Ingredients:

Paneer - 150 grams

Green Bell Pepper - 1 medium size, diced

Big Onion-1/2 diced

coriander powder - 1 tsp

cumin seeds - 1/4 tsp 

kashmiri Chilli powder - 1/2 tsp

Tomatoes - 2 finely chopped

Ginger garlic paste - 1/2 tsp

Garam masala - 1/4 tsp

kitchen king masala - 1/2 tsp

Ghee - 6 grams

Dried methi leaves - few

Salt as needed

Fennel seed - 1/2 tsp

Method:

  • Soak paneer in hot water for atleast 30 minutes

  • Drain the water. Add turmeric powder to the paneer and mix well

  • Add 2 grams of ghee and sauté onion and capsicum with little salt for 2/3 minutes

  • Switch off and transfer into a plate
  • In the same pan add remaining ghee and add fennel seeds and after it splutter add ginger garlic paste and sauté for 2 minutes
  • Add tomatoes and little salt; sauté
  • After the tomatoes is almost cooked (3/4th mushy)

  • Add coriander powder, cumin powder, kitchen king masala, garam masala and kashmiri chili powder and salt; sauté for 3/4 minutes till the tomatoes turns mushy and the raw masala smell goes off

  •  Add paneer, capsicum, onion, water and salt if needed. Cover and cook for 2-3 minutes

  • Open the lid and cook till the excess liquid evaporates. Add dried methi leaves and mix well. Switch off

Instead of using store brought masala powder.  Masala can be made in home, Dry roast  coriander seeds, fennel seeds and  red chilli till the aroma comes. Blend into coarse powder

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