Paneer Capsicum Curry

I had never tried any recipes using capsicum, when my neighbor Bill gave me these beautiful , glossy capsicums i was wondering what to do with those.I never liked the smell of capsicum but I didn’t want to throw them off just like that.So i asked my cousin for some recipe and she gave this one.Paneer along with capsicum…mm i shall say i did like this curry. 🙂


Capsicum – 2 (chopped into cubes)
Paneer – 2 cups
Onion – 1 medium size
Ginger & garlic paste – 2 tbs
Cumin seeds – 1/2 tsp
Tomato puree – 1 cup
Coriander powder – 2 tbs
Garam masala – 1/2 tsp
Chili powder – 1 tbs
Kasuri methi – crushed 1 tbs
Milk + Yogurt – 2 tbs

Paneer Capsicum


1. Fry paneer in oil till they turn golden brown and soak them in hot water so that they remain soft.

2.In a pan heat few tablespoons of oil , add cumin seeds and onion.Saute onion till it turns golden brown.

3.Next add ginger-garlic paste and saute till the raw smell is gone.

4. Next add the capsicum pieces.Add some salt and water and cook for a while.

5.Now is the time to add coriander powder, chili powder and garam masala.

6.Next add the tomato puree and cook till the capsicum is well done.

7. Drain the water from paneer.Add Kasuri methi and paneer cubes almost in the end.Add milk and yogurt to give the final touch.

You may use cream, if available.I didn’t have those so just tried this milk + yogurt mixture.
This dish goes well with chapati & roti.



My mom makes this crispy sweet and i had always loved it.This is my first attempt since the day she gave me this recipe. I suppose it had come out really yummy!!


Maida – 1 cup
Rava/Sooji – 1/4 cup
Coconut milk
Salt – a pinch
Sugar – 1/2 tsp

For Stuffing:
Coconut – 1 cup
Cashews – 5 (fried in ghee)
cardamom powder – 1 pinch
food color (optional)
Sugar – 3-4 tbs



1. Mix maida,rava,salt and sugar together.Add enough amount of coconut milk and make it into a thick dough.You can use water/milk instead of coconut milk.That was my mom’s way to use coconut milk.Keep this dough aside for few minutes.

2. Now lets start the preparation of our stuffing.In a dry pan fry the grated coconut or desiccated coconut.Turn off the heat and add sugar, fried cashews,cardamom powder and food color.Mix the ingredients well.

3. Press the dough into small circles , place the coconut filling on the one side and cover with the other half. Fold the edges so that the filling doesn’t come out.

4. Once all the half moon sweets are made, fry them in oil at low heat till they turn golden brown.

Tasty tasty somas thayaar!!

Arisium Paruppu Sadham – Dal Rice


Toor Dal – 3/4 cup
Rice – 1 cup
Sambar powder – 1 tbs
Onion – 1/2 (cut into huge chunks)
Tomato – 2 (cut into huge chunks)
Green chilies – 3
Curry leaves
Mustard seeds – 1/4 tsp
Cumin seeds – 1 tsp



1. Clean the rice & dal. Soak in water for few minutes.

2. In a pressure pan, heat some oil and add mustard seeds and cumin seeds.

3. Add curry leaves, green chilies & onion.Saute till the onion gets translucent.

4. Add tomato , salt and sambar powder. Saute for a while.

5. Add required amount of water to cook dal & rice.Drain water from rice & dal mixture.

6. Taste salt then add rice, dal mixture.Pressure cook upto 3 whistles.

Paruppu Sadham

This dish is the most favorite comfort food in our daily cuisine.You can enjoy this with any of your favorite side dish.

The given recipe is my hubby’s style, my mom prepares this without tomato & sambar powder, instead add few crushed garlic cloves , crushed peppercorns and cumin seeds.

Pudalangai Kootu – Snake gourd coconut curry

Today’s lunch is this snake guard curry…the method i used to prepare wasn’t so tasty….so i tried some permutation and combination to come up with this one…this did taste good…so lemme share this with you all…


Chana dal – 3/4 cup
turmeric powder – 1/2 tsp
Coconut – 1/2 cup
Green chilies  – 5-6
Urad Dal – 1 tbs
Cumin seeds – 1/2 tbs
Sambar powder – 1 tbs
Onion/shallots – finely chopped 1/2 cup
Curry leaves – 1 stick
Mustard seeds – 1/4 tsp
Snake gourd – finely chopped 1/2 cup



1. Pressure cook chana dal with turmeric powder up to 4 times it releases the pressure.(chana dal : water = 1:3).Drain the remaining water after cooking.

2. Dry roast urad dal and cumin seeds. Grind urad dal, cumin seeds, coconut and 3 green chilies to paste.

3. In a pan, heat oil splutter mustard seeds, add curry leaves, remaining green chilies and chopped onion.

4. Add salt and saute till it gets translucent.Add snake gourd and saute till half cooked.

5. Add coconut paste, sambar powder and cook till the snake gourd is well done.

6. Add cooked chana dal and mix well.

Tasty kootu is ready.

Goat cheese Bruschetta

Since the day i got some goat cheese from Jungle Jims i was curious to try more and more varieties of Bruschetta. The day before i tried some sun-dried tomato and goat cheese Bruschetta , but failed to get photos of those, but i’ve one for  today’s snack.Will give you the recipes for both the bruschetta.

Sundried tomato: (This will take 3-4 days to prepare and can be stored for later use)

Chop the tomatoes into big chunks, mix with salt and red chili powder (or any other seasoning of your choice).

Dry them under sun till you find it dry and chewy. You may use conventional oven to dry them out during winter.

If you are using oven, set the oven at the lowest temperature available and let them there till they get dry and chewy.This may take several hours(8-10 hrs or more).

Goat cheese & sundried tomato bruschetta:

Slice the baguette diagonally of 1/2 inch thickness.

Brush the slices with olive oil on both the sides. Put inside the oven of 350 F for few minutes, turn and leave till they get crispy on the other side.

Top these slices with sun-dried tomatoes and goat cheese.

Wonderful evening snack is ready.

And today’s snack is goat cheese pesto bruschetta.

Goat cheese pesto Bruschetta


Grind cilantro(1/2 cup), cashew (or almond – 1/4 cup) , mint (5-10 leaves),lemon juice ( 1tbs), salt and freshly ground pepper (1 tsp) with Olive oil ( 4-5 tbs). If you like spicy pesto you may add a green chili.Don’t add water while grinding,  use only oil.

Goat cheese pesto bruschetta:

Just add 3 tbs of goat cheese to the pesto sauce and give few pulse in the food processor.

Slice the baguette diagonally (upto 1/2 inch thickness) , brush them with olive oil and toast in oven at 350 F till they get crispy on both the sides.

Top the slices with the pesto & goat cheese mixture.

Another tasty snack is ready.

Easy Goat Meat Curry – Mutton Kuzhambu

Two weeks back we visited this store in Cincinnati called “Jungle Jims International Market”. This place was awesome and had almost products from all countries .Varieties of cheese, meat, wine, cigars and what not.I usually get this craving to try new fruits, so bought this fruit called Kiwano.It looked weird and tasted weird too.I was made to search google to find a better method to eat this fruit 😉


Not only Kiwano but also we found goat meat that had come all the way from Australia.Though lamb meat is common in our area, goat meat is seen rare.So here I’m with this wonderful mutton curry recipe.Enjoy!!

This recipe was given by one of my old project mate.This seems to have originated from Orissa.


Goat meat – 1 lb or 1/2 kg
Onion – Big 4-5 (need lots of onion, finely chopped)
Curry leaves – 1 stick
Cumin seeds – 1 tbs
Cardamom – 2
Clove – 3
Cinnamon – 1 inch
Whole Peppercorn – 1 tsp
Green chilies – 2-4
Ginger & garlic paste – 2 tbs

Mix the following powders with water and make it into paste.
Turmeric powder – 1/4 tsp
Garam Masala – 1/2 tsp
Red Chili powder – 1 tbs
Corriander powder – 2 tbs

Note: tsp – teaspoon ; tbs – tablespoon

Goat Meat Curry


1) Take a pressure pan.Heat 3 tbs of oil.Add cumin seeds, curry leaves, cardamom, cloves, cinnamon, peppercorns and chopped green chilies.

2) Next add all the onion and saute till it gets translucent.

3) Add ginger & garlic paste.Saute till the raw smell is gone.

4) Now add goat meat,salt and required amount of water.

5) Add the masala powder paste and mix well.

6) Pressure cook the goat meat for 6-8 whistles.

This dish goes well with dosa, chapati and paratha.This has slight sweet taste and doesn’t go well with rice.