Nellikkai Urugai | Amla | Gooseberry Pickle Recipe!!!

Nellikkai/Amla/Gooseberry is very good to health and is rich in Vitamin C. I had previously posted Nellikkai Rice recipe here, checkout if you had not seen.

Ingredients
Nellikkai/Amla/Gooseberry - 10 nos(Big ones)
Red Chilli Powder - 2 tablespoons(As per your taste)
Oil - 1/2 cup (any cooking oil I use Gingely Oil/Nalla Yennai or Olive Oil)
Mustard - 1/2 tspn
Hing - 1/4 tspn
Venthayam podi/Fenugreek seeds powder - 1/2 tspn
Turmeric - 1/2 tspn
Salt as required

Preparation Method
Boil water in a vessel, add turmeric and little salt.
Wash and wipe nellikkai put them in the boiling water. Leave it for 4 to 5 hours.
Once its almost cool, takeout and cut them sidewards. Remove the seed.
Heat a kadai, add oil, mustard wait till it splutters, add peringayam. Add the chopped nellikai and saute for 2 to 3 mins. Add salt, venthiya powder and red chilli powder. Mix all and off the stove. Allow it to cool and transfer them to glass or porcelein container.
Mix well and leave it for a day. Keep mixing in intervals with a wooden or plastic spoon.

Yummy Nellikkai Pickle is ready. A perfect for curd rice/Kootu rice.

Notes: - For longer shelf life, store in refridgerator. - If you are using steal spoon, do not leave it in the box as it will rust.

Dont forget to send in your entries to my Cooking with Love - Grandmom Event.

Tomato Mutter Paneer!

Its been long time I posted Paneer recipe. Tomato Mutter Paneer is simple and delicious gravy. I have already posted Mutter Paneer previously and my Paneer recipes here. I always pickup the fresh red tomatoes from Little India market.

Ingredients

Tomato - 5nos(Big and deseeded)
Onion - 1no
Frozen Peas - 1 cup
Paneer - 10 pieces(for Homemade Paneer click here)
Ginger Garlic - 2 tspns
Spices - cinamon, cardamom, cloves ; 1 or 2 each
Kasoori Methi - 1/2 tspn
Tomato Ketchup - 1 tablespoon
Red chilli powder - 1/2 tspn
Channa Masala - 1/2 tspn
Milk - 1 cup
Olive Oil - 1 tablespoon
Ghee or Butter - 1 tspn
Cream - 2 tspns(Optional)
Sugar - 1/2 tspn

Preparation Method

Chop onion and tomato to medium size cubes.

In a Kadai, put little oil and spices, half the chopped onion, ginger, garlic and all the tomato saute till its soft. Allow it to cool and grind to a fine paste.

In the same Kadai, put little ghee/butter, oil, spices and fry for a minute. Add onion , saute, kasoori methi for 2 mins.(see notes below)

 

• Add tomato paste with little water. Add salt to taste. Keep it in low flame. Keep Stirring.
• Once its cooked well, tomato puree and allow one boil. Then add milk, mix and boil it.

Add green peas, garam masala and red chilli powder mix well. Keep it in low flame.

Once its boiled, check for salt and add paneer and mix well. It should be not too thick or too runny. Just semi gravy and blend well. Add sugar and stir well. You can also add a pinch of kasoori methi. Allow it to boil once and off the stove.

Top it up with cream if you like or serve just like that.

Tomato Mutter Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads) or Ghee rice.

Notes - You can also use Garam Masala instead of Channa Masala.

If you want tomato bites, you can add 1/2 cup finely chopped tomatoes.
When it cools, the gravy will become slight thick.
If you feel you dont want more tomatoes you can reduce 1 no and add more ketchup.

This recipe is going to CC Dish for Loved ones by Sravani.

Brinjal Masala Curry !

Brinjal Masala Curry is a simple and tasty for rice and chapathi. One of the recipes learnt by my Father-in-law. Actually me and my hubby dont like brinjal and now both started eating:-)

Ingredients
Brinjal - 250 gms
Onion - 1 no
Tomato - 1no
Ginger  - 1 tspn
Garlic - 1 tspn
Grated coconut - 1 tspn
Bengal gram - 1 tspn
Mustard - 1 tspn
Turmeric - 1/4 tspn
Chilli powder - 1/2 tspn(As per your taste) 
Coriander powder - 1/2 tspn
Jeera powder - 1/4 tspn
Curry leaves - 6 nos
Oil - 4 tspns
Salt to taste

Preparation Method
Wash, clean and pat dry brinjal.
Chop it into small pieces and put in water to avoid change in colour.
Chop onion, tomato, ginger and garlic.
Heat a pan, put oil add mustard once it splutters, add Bengal gram and wait till its brown.
Add onion, ginger, garlic and saute till brown.
Add tomato and saute. Add brinjal and sprinkle little water for it to cook.
Add all the powders above one by one and saute.
Cook under low flame once its cooked add finely chopped coriander and grated coconut.
Mix well and cook for 5mins.
Now its ready to serve.


Delicious Brinjal Masala Curry is ready to serve. Serve hot with chapathis or rasam rice. This can also be good for Lunchbox.

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