Kadai Paneer

Srilatha Indian, Sides Leave a Comment

Kadai paneer is a rustic dish, with big chunks of vegetables and paneer, cooked al dente, coated in a freshly blended spice mix incorporated into a semi dry gravy. Most restaurants serve it floating in a ton of sauce, everything cooked to death, with all the flavors overpowered by the ubiquitous tomato onion gravy. My husband and I have been looking for a semi dry dish, with the vegetables retaining a lot of the texture and fresh flavor, and the paneer just soft enough to chew. I finally found this recipe online, tried it once,and its a winner.
Recipe Source: (with very minor modificaitons)
http://www.chefandherkitchen.com/2012/12/kadai-paneer-recipe-paneer-recipes.html

TriColor Pepper Chutney

Srilatha Chutneys, Sides Leave a Comment

Tired of the same old same old coconut, onion, or tomato chutneys? Here’s a refreshing multi-colored, vitamin rich, tangy low fat chutney for you! No need to grate or thaw coconut! Ready in about 20 minutes! Goes great with idli, dosai, pooris, rotis, rice, doubles as sandwich spread!

Kara Kuzhambu (Spicy Thick Tamarind Gravy)

Srilatha Sides, South Indian Leave a Comment

Kuzhambu is a generic thick, sour gravy in Tamil cuisine, meant to be eaten with rice or as a side for idli/dosai/pongal/etc. It is generally made with a tamarind base, although it can also have buttermilk/yogurt as base. It is not the same as sambar, although the base stock is tamarind for both. Kuzhambu may or may not have dal (paruppu/lentils) whereas sambar will always have dal along with the tamarind stock. Both may have vegetables. Sambar is generally slightly thinner than kuzhambu. This recipe is one of those which is by definition hot and spicy – “kaaram” means hot (red chili hot). Kuzhambu means a thick slurry/gravy. The stars of this recipe are shallots, garlic, and lots and lots of curry leaves (kariveppilai). The flavor is enhanced by using virgin, cold pressed nallennai (unfiltered sesame oil).