Recipes

Kadai Paneer

The Onam Special Parippu Curry, made delicious with the Kitchen Treasures’ touch of spice.

Ingredients

  • 300 grams  paneer
  • 1 small to medium – Capsicum
  • 3 tsp Kitchen Treasures Ginger Garlic paste
  • 1 to 2 green chilies – chopped
  • 2 medium sized onions – finely chopped
  • 2 tomatoes – finely chopped
  • 5 tomatoes – pureed in a blender
  • 1 tsp – Kitchen Treasures garam masala powder
  • ½ tbsp. – crushed kasuri methi
  • ½ to ¾ cup – water
  • 2 tbsp cream (optional)
  • 2 to 3 tbsp – oil or butter
  • a few chopped coriander leaves for garnish
  • salt as required

Preparation


  1. First roast the coriander and dry Kashmiri red chillies in a pan on a low flame till aromatic
  2. When the spices cool, grind both of them in a grinder to a semi fine powder and keep aside.
  3. Finely chop the onions and the capsicum.
  4. Finely chop 2 tomatoes. Roughly chop 5 tomatoes and add them to the blender and make a puree of the tomatoes. Keep the tomato puree aside.
  5. In a pan heat oil or butter and add the ginger-garlic paste and stir till their raw aroma disappears.
  6. Add the chopped onions and stir till transparent
  7. Add the kadai masala and green chilies.
  8. Stir well for few seconds. Add the tomatoes and stir for 2 to 3 mins. Then add tomato puree.
  9. Continue to stir till you see oil leaving the sides. (About 9 to 10 mins on a low flame).
  10. Add the capsicum and stir for 2 to 3 minutes on a low to medium flame. Add water and salt and continue to simmer for some 7 to 8 minutes.
  11. Add crushed kasuri methi and garam masala powder and stir. Add the paneer cubes or slices. Stir gently. Cook the paneer for about 2 to 3 mins.
  12. Add 2 tbsp of cream toward the end. Stir the cream gently in the gravy.Garnish with chopped coriander leaves and serve kadai paneer gravy with Chappathi

Parippu Curry

The Onam Special Parippu Curry, made delicious with the Kitchen Treasures’ touch of spice.

Ingredients

  • Toor dal (Sambar parippu) – 1/2 cup
  • Green Chilli – 2 nos split
  • Oil – 1 tsp
  • Salt to taste
  • Grated Coconut – 1 cup
  • Garlic – 1 clove
  • Onion – 2 pearls
  • Cumin seeds – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Coconut oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Onion pearls sliced – 2 nos
  • Sprig curry leaves – 1
  • Dried red chillies -3 nos

Preparation


  1. Wash and pressure cook dal with green chilies,salt and just enough water for 4-5 whistles. Once the steam is released,open the lid and mash the dal well to a smooth paste. Add 1 cup of water and salt to taste.
  2. Grind all the ingredients listed together to a smooth paste using just enough water to aid the grinding process.
  3. Turn the heat back on for the dal to medium and add the ground paste to it. Cook stirring constantly until the dal mixture starts to steam.Turn off the heat and set it aside.
  4. In a small skillet, heat the oil and crackle the mustard seeds. Add the onions and cook till it starts to turn golden brown in colour. Add the curry leaves, dried red chilies and after 10-15 seconds, take it off the heat and pour over the dal. Check for seasonings and serve hot with rice!

Soya Chunks Fry

The Onam Special Parippu Curry, made delicious with the Kitchen Treasures’ touch of spice.

Ingredients

  • Soya Chunks – 25nos
  • Ginger garlic paste 2 tea spoons
  • Corn flour 4 tb spoon
  • Chilli Chicken Masala  – 3 tea spoons
  • Finely chopped Onions – 2nos
  • Finely chopped Tomatoes – 2nos
  • Thinly sliced Capsicum – 1nos
  • Minced Garlic – 1 tea spoon
  • Green chillies very finely chopped – 1 tea spoon
  • Garam Masala Powder – ¼ tea spoon
  • Spring onions and coriander leaves for garnishing
  • Oil – 6 tb spoons
  • Salt to taste

Preparation


  1. Boil the Soya Chunks in water for 7 minutes and drain the water out. Once they become cold, squeeze well to get rid-off all water. Add 2 tb spoons of corn flour, salt, garlic ginger paste and Kitchen Treasure Chilli Chicken Masala to the soya chunks and mix well.Allow them to get marinate for 30 minutes
  2. Heat a pan with 4 tb spoons of oil. Shallow fry the marinated soya chunks to golden brown till they become crispy. Transfer them to a tissue and keep aside.
  3. Pour the remaining oil to the pan. Fry the garlic and chilli pieces to golden brown. Add the onion and some salt required. Let them get fried for two more minutes. Now fry the tomatoes too till they get mushy. Fry the capsicum for a minute. Let it stay crunchy. Sprinkle The Garam Masala Powder and stir for few seconds. Mix remaining corn flour in 2 cups of water and keep aside. Add the fried Soya chunks to the pan and mix well. Pour the corn starch mix. Wait till the stuff thickens and becomes glossy.
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