South Indian Recipe-Aviyal

Aviyal
Green (Raw) banana - 2 nos, Yam, Drumstick, Carrot, Potato (cut all the vegetables lengthwise of ½ inch thickness) - 1 cup each
Beans(thin ones) - 3nos
-any vegetables can be added
Green chillies - 4nos or as required
Raw mango - 1 slice(optional)
Water - upto 3/4 th of vegetables when in pan
Turmeric powder - 2 tsp
Oil - 2tsp
Salt – As required
For grinding:-
Grated coconut - 2 cups
Cumin seeds- 1/2tsp
Curry leaves - 1 sprig
Red onions – two
Curd - 1/4 cup
1) Cut all the vegetables lengthwise of 1/2 inch thickness.

2) Cook vegetables with water, salt and turmeric powder.
(Add salt only when veggies are cooked half way through)

:- Add turmeric powder only when the water with vegetables starts boiling.

3) Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough).
: - You can add green chillies too for grinding, and then avoid adding them to vegetables.
4) Once the vegetables are cooked, add the ground paste.

5) Cook Aviyal till the raw coconut is cooked.

: - Do not overcook the Aviyal, as the whole mix will dry up.

6) Once Aviyal is cooked, add coconut oil and mix well.

: - Serve Aviyal with rice or chapattis.

Indian Recipes-Mutter Panneer Masala

Mutter Paneer Masala
Ingredients:
Green peas (frozen or fresh) and Paneer (fresh) – 250gms each
Clove, cardamom-3 each
1 tsp. cumin seeds
1 stick cinnamon
100gms chopped onion
50gms tomato paste
50gms ginger garlic paste
1tsp red chilli powder
½ coriander powder
½tsp turmeric powder
75gms yoghurt
Salt to taste
1 tsp. garam masala powder
Oil for frying
coriander leaves to sprinkle
Method:
Cut the fresh paneer into cubes and fry in oil till golden and keep aside.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, tomato paste and stir.
Add green peas with salt for a while and add turmeric powder, coriander powder and chilli powder.
Beat the yoghurt to a smooth texture and stir for 2 minutes.
Reduce the stove to low temperature, stirring occasionally till gravy is thick.
Add garam masala powder and close the lid.
Dip the paneer in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot