Babycorn Jalfrezi | Baby corn Recipes | Side dish for Chappathi

Baby corn Jalfrezi has become one of my favorite recipe. The crunchiness of the baby corn and the bell peppers and tanginess of the tomatoes makes it more flavorful. I took the recipe from here and came out good. I prepared this on Sunday for the Non veg menu. Will post the menu soon. Everyone in my family loved a lot. 

Other baby corn recipes for you to check 

Baby corn mushroom masala 

Babycorn 65

Baby corn golden fries

Baby corn masala 

Baby corn pulao

Baby corn Jalfrezi Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Baby corn - 1 packet (Chopped lengthwise)
Capcisum - 1/2 (Chopped lengthwise)
Onion - 1 big (Cut lengthwise)
Tomato - 1 big (Grind to paste)
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/5 tsp
Cumin powder - 1/2 tsp
Tomato Sauce - 1 tbsp
Water - 1/2 cup
Salt -as per taste

Method 

1. In the wok or kadai, add oil and when hot add the cumin seeds. When it splutters add the onion and Ginger garlic paste. Sauté them nicely till the raw smell goes off.  Meanwhile grind the tomatoes to a paste. Add this paste. 

2. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Let them cook. Add 1/2 cup water. Add the baby corn. Let it cook for 5 min.

3. Add the capsicum. Let it cook. Do not over cook. The capsicum should be crunchy. Add the tomato sauce. 

4. Let all the water content evaporate.

5. Give a stir and switch off the stove. 

Yummy Babycorn Jalfrezi is ready

Notes:
1. Do not overcook the baby corn and capsicum. It should be crunchy in the masala and not mushy.
2. You can also add Paneer to this.

Tags:Baby corn Jalfrezi, how to make Baby corn Jalfrezi, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

Scrambled Egg Curry | Muttai Podimas Curry | Egg Recipes

This Scrambled Egg Curry is my hubby favorite curry. This can be used as a side dish or used as a stuffing for the roti's or chappathi or even breads. But I like to have it as a side dish for any non veg main dish. This can be made as a gravy or a dry version. I have done as a semi-gravy one. 

You can check my other egg recipes below. 

Muttai Kuruma
Egg Biryani
Egg Podimas

Egg Balchao

Spicy Egg Masala
Egg thokku

Scrambled Egg Curry

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
For scrambled egg

Eggs - 5
Pepper powder - 1/4 tsp
Salt - 1/5 tsp
Oil - 1 tsp

Spices
Fennel seeds - 1/5 tsp
Cinnamon stick - 1 inch crushed
Star anise - 2
Cloves - 3 to 4
Bay leaf - 1 (optional)

For Gravy
Onion - 2 medium sized (chopped finely)
Tomato - 2 medium sized (chopped finely)
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 2 pinch
Salt - as per taste
Coriander leaves for garnishing

Method 

1. In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. 

2. Add the pepper and salt and keep stirring, until it gets scrambled as shown below.

3. Remove the scrambled egg from the kadai and deep aside. In the same kadai, add oil and add the spices mentioned in List II, when the oil is hot.

4. Add the onions and fry them, till translucent. Add the Ginger garlic paste. Sauté till the raw smell goes off.

5. Add the tomatoes. When tomatoes are half cooked, add the chilli powder, coriander powder, turmeric powder and salt.

6. Mix them well. If the gravy is but thick, adjust by adding little water. Now add the scrambled egg.

7. Let the eggs gets costed well with the masala. Add pepper powder and coriander leaves.

8. Serve the yummy scrambled egg curry as side dish. 

Yummy scrambled egg curry is ready... 

Tags:Scrambled Egg Curry Recipe, Scrambled Egg Curry, Egg Curry Recipe, muttai podimas Curry Recipe, Egg Recipe, Side dish for naan, Side dish for roti, Side dish for chappathi,

Matar paneer | How to make Mutter Paneer | Paneer Recipes | North Indian Gravy

Matar Paneer is a quick, tasty and popular North Indian dish which is served as a side dish to naan, chappathi or pulaos. The soft paneer is cooked in tomato gravy with the Indian masala. This mutter paneer I did last week as a side dish for veg pulao and the combination is simply great. Everyone in my family loved it.

Other paneer recipes for you to check

Paneer Pulao
Paneer Jalebi
Paneer Bhurji
Paneer Cake / Chhena Poda
Paneer Kulfi
Lajjatdar Paneer
Apple cherry custard with paneer

How to make Matar Paneer

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Spices
Cumin seeds - 1/2 tsp
Whole black Pepper - 2 pinch (around 5 to 6)
Fennel seeds - 1/5 tsp
Cloves - 2 to 3
Star anise - 1
Cinnamon stick - 1

For gravy
Panner - 200 gms (How to make paneer)
Green peas - 1 cup
Butter/oil - 2 tbsp
Onion - 2 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1.5 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp (optional)
Salt - as per taste
Cashews - 6 to 8
Kasoori methi - 1 tbsp crushed
Tomato Sauce - 2 tbsp
Red food colour - 2 to 3 drops
Cream / Malai or Milk - 1/2 can (Milk - 1 cup)

Coriander leaves for garnishing

Method 

1. Wash the paneer and soak in hot water for 5 min. Remove from water and keep aside. Wash the green peas and keep aside. 

2. In a pan or kadai, add the spices mentioned in spices list and add the onions. Sauté them for 2 min. Add the Ginger garlic paste and again sauté till raw smell goes off.

3. Add the tomato and the crush the fenugreek leaves and add them. Sauté the tomato well. Add the turmeric powder, chilli powder and coriander powder and salt.

4. Add the cashews and sprinkle little water and let them cook well.

5. Now transfer the content to a food processor and grind to a smooth paste.

6. In the same pan add oil or butter and add the onion tomato paste. Now add the paneer and the green peas.

7. Add little water and let them cook well. Now add the cream or milk.

8. Add the garam masala and cook again for few more minutes. Add coriander leaves and serve hot.

9. Matar paneer Masala is ready.

Yummy yummy Matar Paneer is ready

Notes:
1. Adding butter increases the taste.
2. You can add a 1/2tsp of sugar, which enhances the taste.
3. Since I do not have cream in hand, I added milk. But I suggest to add cream, as it gives rich taste to the gravy.

Tags:Matar Paneer, Mutter Paneer, Paneer recipes, how to make Matar Paneer recipes, Paneer green peas curry north Indian Paneer recipes, Paneer side dish recipes

Baby corn Masala | Baby corn recipes | North Indian Recipes

Baby Corn Masala: I was having 2 packets of babycorn lying in my fridge. Since that day was a Chinese New Year and all our family members were at home. So thought of trying something special for every one and tried this vegetable pulao and prepared the Babycorn Masala as the side dish. Everybody loved both the dishes. Let's see the preparation of Babycorn Masala and in my next post, will see the vegetable pulao recipe. 

You can check the other Babycorn Recipes here... 

Baby corn and Mushroom Masala

Baby corn 65

Baby corn golden fry

Baby corn Pulao

Baby corn Masala

Preparation time: 10 min | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients

Babycorn - 10 (chop as you like)

Chilli powder - 1 tsp

Turmeric powder - 1/5 tsp

Garam masala - 3/4 tsp

Oil - 2 tbsp

Ghee - 1 tbsp

Milk - 1 cup (cream - 1/2 cup)

Salt as per taste 

Water - as needed for the gravy

To Temper

Cloves - 3 to 4

Cinnamon stick - 1 (crushed nicely)

Fennel seeds - 1/2 tsp

Star anise - 1

Bay leaf - 1

To grind I

Onion - 2

Tomato - 2

Green chilli - 2

Ginger Garlic Paste - 1.5 tsp

To grind II

Cashew nuts - 12 to 15

Coconut - 2 tbsp (optional)

Method

1. Wash and soak cashews in hot water for 10 min. Grind it to a fine paste along with coconut adding little water and keep it ready. 

2. Wash and cut the Babycorn to your desired shape. Pressure cook it for 3 whistles adding little salt. 

3. In a kadai or wok, add 1 tbsp oil and sauté the onion first. Then add the ginger garlic paste, green chilli and when raw smell of ginger goes, add the tomato and again sauté it well. 

4. Cool the contents and grind to a coarse paste in a food processor.  

5. In the same vessel, add the oil and ghee and add the tempering items one by one. Now add the onion tomato paste and saute them well. 

6. Add the chilli powder, turmeric powder, garam masala and salt. Sauté them nicely till the oil oozes out. This might take around 10 min.

7. Add the cashew paste and little water. When it starts boiling add the Babycorn. Let the masala gets coated on the babycorn. 

8. Add the cream or milk and allow to cook for another 2 min and switch off the stove.

9. Garnish with Coriander leaves and serve hot with chappathi or Vegetable Pulao. 

Notes:
1. Adding ghee is purely optional. But I feel, it enhances the taste.
2. Adding cream, gives richer taste. At the time of preparation, I do not have cream in hand and so added the milk.
3. Water can be adjusted according your required consistency. 

Tags:Baby corn masala, how to make Baby corn masala, Baby corn recipe, side dish for naan, side dish for roti, side dish for chappathi, north indian side dish

Karaikudi Chicken Fry | Chicken fry in Karaikudi Style | Easy Chicken Fry Recipes | South Indian Chicken Recipes

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken - Spicy version
Pepper Chicken Chettinad

How to make Karaikudi Chicken Fry

Preparation time:10 min+40 min for marination | Cook Time:15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

Marination
Chicken - 1/2 kg
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Lemon Juice - 1 tbsp
Salt - 1/2 tsp

To grind
Red Chillies - 3
Coriander seeds - 1 tbsp
Pepper - 1 tsp
Cloves - 3 to 4
Cinnamon stick - 2 ( inch - crushed )
Fennel seeds - 1 tsp
Bay leaves - 2
Curry leaves - 1 spring
Grated Coconut -  2tbsp

For Gravy
Oil - 2 tbsp
Mustard seeds - a pinch
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Onion - 2 (chopped finely)
Tomato - 2 (chopped finely)
Garlic - 4 cloves
Ginger paste - 1 tsp
Chilli powder - 1 tsp (check for the spiciness before adding)
Coriander powder - 1 tsp
Coriander leaves - few
Water - as required
Salt - as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

2. Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
3. In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
4. Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.

5. Add the coriander powder and saute again. Now add the ground paste from step 2. 

6. Add required water and allow it to cook.
7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

9. Serve it with hot rice or any roti or naan.

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

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