Paneer Tikka

Paneer tikka is an India's preferred cuisine of all the paneer (cottage cheese) lovers. The combination of marinated and grilled, vegetables and paneer becomes mouth drooling with pudina (mint leaves) chutney. 

You need:

1.  Paneer - 200 g
2. Onion - 1
3. Capsicum -1
4. Tomato - 1
5. Thick Curd (Yogurt) - 300 g
6. Ginger-garlic paste - 1 tbsp
7. Ajwain (Carom seeds) - 1 tsp
8. Red chilli powder - 2-3 tsp
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tsp
11. Cumin seeds powder - 1 tsp
12. Garam masala powder - 1 tsp
13. Aam Chur (Dry Mango powder) - 1 tsp
14. Chat masala powder - 1 tsp
15. Black Pepper powder - 1/2 tsp
16. Lemon - 1
17. Cooking Oil
18. Salt to taste

All you need to do is:

1. Chop the paneer and vegetables like dices (big enough to be skewered).
2. Mix all the other ingredients together.
3. Marinate (soak) the paneer and the vegetables with the mixture for 2-3 hours. 
4. After marination, arrange the paneer and the vegetables in the skewer (as shown in the picture).
5. Put the skewer on the grill and roast until it cooks. Serve with onions, lemon and mint chutney.

Tips: 

•  Longer the marination, tastier the dish. 
• If you do not have a grill, use microwave. Use wooden skewers in the microwave, and not the metal ones.
• If you neither have a grill, microwave or skewer, you can roast using a tawa (pan).

Brinjal (Eggplant) Curry

Brinjal or Eggplant is used to make a lot of dishes in South India. This brinjal curry can be eaten with rice, rotis or any other form of Indian bread.

You need:

1. Brinjal (Eggplant) - 500 g
2. Onions - 2 
3. Coconut (grated) - 1 tbsp
4. Turmeric Powder - 1/2 tsp
5. Mustard seeds - 1 tsp
6. Channa Dal - 1 tsp
7. Urd Dal - 1 tsp
8. Cumin Seeds - 1/2 tsp
9. Rasam Powder
10. Curry Leaves
11. Coriander Leaves
12. Cooking Oil
13. Salt

 All you need to do is:

1. Take a pan. Put 3 tsp oil, add mustard seeds, cumin seeds, channa dal, urd dal, turmeric powder, curry leaves and sliced onions.
2. Fry the onions until it becomes translucent, add the chopped brinjal and fry for a minute.
3. Add water, rasam powder, grated coconut and salt.
4. Once the brinjals are cooked, add coriander leaves and serve.   

Tip: As you chop brinjals, put the cut pieces into the water to prevent the brinjals from turning black. 

Paneer Pasand

Paneer or Cottage Cheese is India's favourite cheese. This simple gravy will go well with Rotis and Pooris. It is easy to prepare as it does not require any grinding.

You need:

1. Paneer/Cottage Cheese -100 g
2. Onions - 2
3. Tomato - 1
4. Capsicum - 1
5. Ginger - 1 inch
6. Garlic - 4 cloves
7. Cumin Seeds - 1/2 tsp
8. Cinnamon - 1 inch
9. Clove - 4-5
10. Cardamom - 1
11. Cashew nuts - 7-8
12. Fresh Cream - 2 tsp
13. Red chilli powder
14. Garam Masala
15. Pav Bhaji Masala
16. Coriander Leaves
17. Ghee
18. Oil
19. Salt

 All you need to do is:

1. Take a pan. Put 1 tsp ghee, 2 tsp oil. Add cumin seeds, cinnamon pieces, cloves, cardamom, ginger-garlic (chopped finely or a paste) and sliced onions.
2. Fry the onions until it becomes translucent, add sliced capsicum and fry.
3. Later, add chopped tomatoes, red chilli powder, garam masala, pav bhaji masala, cashew powder and salt. Add a little water.
4. Once the tomatoes are cooked, add paneer blocks and cook for 5 minutes.
5.  Put the stove off, add fresh cream, coriander leaves and serve.   

Tip: Remove the paneer from the freezer at least 1/2 an hour before preparation in order to chop it easily.

Dindina Kosambari (Banana Stem Salad)

Authentic South Indian meals are said to have almost all the nutrients required for the human body. It will generally consist of both cooked and raw vegetables (salads) with rice and other things. Banana stem is mostly used in South Indian Weddings. So, here is my attempt.

You need: 

1. Banana Stem - 1 foot
2. Curd - 3 tbsp
3. Grated Coconut (optional)
4. Green Chillies - 5-6
5. Coriander Leaves
6. Curry Leaves
7. Mustard
8. Urd dal
9. Cooking Oil
10. Salt to taste

 All you need to do is:

1. Remove the top most layer of the banana stem and cut the remaining into small pieces.
2. Put the pieces into the curd as you cut, to avoid blackening of the stem. Add grated coconut and salt. 
3. For seasoning, take oil in a small kadai (pan), add mustard, urd dal, chopped green chillies and curry leaves.
4. Add the seasoning to the stem pieces and mix it well. Finally add chopped coriander leaves and serve.

Tip: If you do not want to use curd, put the cut pieces into water and drain it before you add the seasoning.

Rave (Semolina/Soji) Rotti

Quick-prepare south Indian breakfast made of Semolina and veggies is both healthy and tasty. This dish is specially meant for busy people who have very less time to spend on cooking.

You need:

1.  Semolina (Soji) - 250 g
2. Onions - 2
3. Carrot - 1
4. Coriander Leaves 
5. Cumin seeds (Jeera) - 1 tsp
6. Green Chillies - 3-4
7. Cooking Oil
8. Salt to taste

All you need to do is:

1. Finely chop onions, chillies, coriander and grate the carrot. 
2. Mix all the ingredients without using water.
3. Take 2 tbsp of the mixture in a bowl. Add little water to make a ball. 
4. Take the ball of mixture in a pan, spread it using your hand making it into a flat and thin circle (as in the picture).
5. Keep the pan on the burning flame, add 1-2 drops of oil. 
6. Cook the rotti until it turns golden brown by turning it over once.
7. Repeat the process for making every rotti by putting the pan under the running tap to cool it down.

Tips: 

• Adding green chilli paste instead of chopped chillies will give the rotti a unique flavour.
•  The Rave Rotti tastes best with coconut chutney.