Wednesday, 12 August 2020

Paneer Sandwich | Paneer Veg Sandwich | Grilled Paneer Sandwich | Kids Favorite Lunch Box Recipe

Try this yummy, filling and healthy Paneer sandwich / Paneer vegetable sandwich for your kids lunch box /for breakfast or tea time snack with hot tea!

Ingredients: (serves 1 or 2): 

Bread – 4 to 6 slices 
Paneer – 1 cup (grated) 
Carrot – 1 tbsp (grated) 
Onion – 1 tbsp (finely chopped) 
Chilli powder – ½ tsp 
Garam masala powder – ½ tsp 
Salt - to taste 
Coriander leaves –1 tbsp (finely chopped) 
Butter - to toast the bread 
Tomato sauce / ketchup - 1 to 2 tbsp 

Note: You may adjust salt and spice level to suit your taste.


Take a bowl add grated paneer, onion, red chilli powder, garam masala powder, grated carrot, corriander leaves, tomato sauce and salt.

Mix it well and keep aside. 

Spread the paneer mixture on one slice of the bread and cover it with the another slice. 

Spread butter on top of the bread and close the grill.

Grill the sandwich till it becomes golden brown in colour, it will take about 2 to 4 minutes.

Cut the sandwich into half and it is ready to serve.


Instead of tomato ketchup, you can try green chutney.

You can also prepare this sandwich in tawa.

Saturday, 1 August 2020

Tomato Rice | தக்காளி சாதம் | Tomato Rice in Pressure Cooker | Thakkali Sadam | Lunch Box Recipes

Hi, Looking to make quick and easy rice variety for your lunch / picnic / children school box needs or how to make better Tomato Rice.  

Here's an interesting and simple recipe for you to prepare Tomato Rice using Pressure Cooker.

Serves - (2 to 3 approximately)


Rice - 1 cup (ponni raw rice or basmati)
Water - 2 cups (to cook the rice)
Tomato - 2
Onion - 1
Green chillies - 2
Garlic - 6 to 8 cloves
Turmeric powder - 1/2 tsp
Red chilli powder- 3/4 tsp
Coriander powder - 1/2 tsp
Salt - to taste

For seasoning:
Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tsp
Curry leaves - 1 sprig


Wash and soak the rice in water for nearly for 15 minutes.

In a pressure cooker, add oil and ghee. Once it becomes hot, season it with cinnamon, cloves, cardamom and fennel seeds.

Once it crackles; add chopped garlic, onions and green chillies.  Stir well till it becomes translucent.

Add tomatoes, salt, turmeric powder, red chilli powder and corriander pwder.  Sauté well till the tomatoes become soft.

Add 2 cups of water to the tomato mixture and allow to boil. Once it starts boiling add drained rice.

When the water starts boiling, mix well and check for salt.

Close the cooker with the lid.  After the first whistle simmer for five minutes and switch off the gas.

Serve hot with any coconut thogayal / raita.


Amount of water will vary according to variety or quality of rice.

Tuesday, 28 July 2020

Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala

Here's an interesting recipe of Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala for you. 

This serves well as an all time spicy snack or meal that suits best for breakfast, mid-morning, brunch, lunch, evening or dinner.


White  / Brown Bread - 6 to 8 slices
Onion - 1(finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 2 (chopped)
Carrot - 1(chopped into small pieces)
Capsicum - 1(chopp into pieces)
Green peas - 1/4 cup(i have used frozen)
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Tomato ketchup - 1 tbsp
Corriander leaves - 1 tbsp(finely chopped)
Salt - as required

For seasoning:

Oil - 1 or 2 tbsp
Cumin seeds / jeera - 1 tsp


Chop the bread slices into cubes / pieces.

Heat oil in a pan, season it with cumin seeds.

Once it splutters, add onion and saute till colour changes.

Next add ginger garlic paste and chopped tomatoes.  Give it a stir and add carrots, capsicum, green peas, red chilli powder and garam masala powder.

Add little water; close the lid and allow to cook for 5 minutes till vegetables becomes soft .

Once the veggies are cooked, add tomato sauce and coriander leaves. Give it a mix.

Add cubed bread pieces and mix well till masala coats the bread pieces completely.

Now vegetable bread masala is ready to serve.


Adjust the spice level according to your taste.

Thursday, 23 July 2020

Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.


Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup
Toor dhal - 1cup
Onions -  1 medium sized
Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 
Rice flour - 1 or 2 tbsp
Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2
Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves
Saunf or aniseed - 1 tsp


Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.

Serve hot.

Monday, 20 July 2020

Palak Egg Bhurji / Spinach Egg Bhurji

Hi, Ever wondered how to make Palak Egg Bhurji / Spinach Egg Bhurji / Palak Anda Bhurji / கீரை முட்டை பொரியல் / Keerai Muttai Poriyal or what would be a healthy dish with the goodness of both veg and non-veg? 

Here's an interesting and nutritious recipe for you using the vitamin rich Spinach / Palak / Keerai and the protein rich Egg / Muttai with the enhanced taste and health benefits in combination of both that helps as an immunity booster and in improving overall health. 


Spinach - 1 big bunch
Eggs - 3
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste

For seasoning: 
Coconut oil - 1tbsp (you can use any oil)
Cumin seeds - 1 tsp

 You tube video:


Clean and wash the spinach . Drain the water and chop the leaves finely along with tender stalks. Keep aside.

Break eggs in a bowl and beat it thoroughly; keep aside.

Heat oil in a kadai; season it with cumin seeds.

After it crackles, add chopped onion.  Fry till onion becomes translucent.

Next add red chilli powder, turmeric powder and salt. Give it a mix .

Now add chopped spinach leaves. (no need to water; because spinach tend to ooze out more water). Give it a mix.

Cook till the spinach becomes soft and water dries up.

Add the eggs along with pepper powder into the center of the pan, slowly mix in the spinach mixture till it blended well.

Serve hot.

Thursday, 16 July 2020

Poondu Kuzhambu / Garlic Kulambu / Garlic Pepper Kuzhambu / பூண்டு மிளகு குழம்பு

Poondu Kuzhambu / Garlic Kuzhambu is a tamarind based south Indian gravy goes well with steamed rice and any simple stir fry / poriyal or kootu!

The recipe which i am sharing here is my mom's special which is one of my favourite.

The key ingredients such as Garlic, Pepper, Turmeric, Cumin Seeds are know as immunity boosters that make this gravy a much preferred during this time.

Do try and give your feedback!


Garlic - 15 to 20 / one handful
Tamarind - 1 big gooseberry size
Red chillipowder - 1 tsp
Corriander powder- 1 tsp (heaped) 
Turmeric powder - ½ tsp
Salt - to taste

To roast and grind:
Pepper - 1 tsp
Jeera - 1 tsp
Coconut - ¼ to ½ cup

For Seasoning:

Fenugreek seeds - ½ tsp
Fennel seeds - ½ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp (Preferably sesame oil)


Heat 1 tsp of oil, fry pepper and jeera ; till it pops up.  Allow to cool and grind it into paste along with coconut by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, fry the garlic till the colour changes slightly.

Then add tamarind extract, all spice powders and allow to boil.

Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out.

Remove from fire and serve hot with steamed rice.


Adjust the water quantity and spice level according to your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this gravy.

Sunday, 12 July 2020

Pan fried Tandoori Chicken / Tandoori Chicken Stove Top

Tandoori chicken is a delicious non-veg starter and one of the most popular dishes from India. This mouthwatering variety is a sure hit for parties (of course, for non-vegetarians).

 This recipe is to make Tandoori Chicken without using Oven or Grill, but with a Pan.

Try this out and enjoy!


Chicken legs / Drumsticks – 8 to 10 pieces 

First marination: 
Salt – As required
Lemon juice - 1½ tbsp 

Second marination: 
Ginger-garlic paste - 1½ tsp 
Turmeric powder - ½ tsp 
Kashmiri Red Chilli Powder – 1 to 1½ tsp
Corriander powder - 1 tsp 
Garam masala powder - 1 tsp 
Yogurt - 2 tbsp 
Kasuri methi - a big pinch 
Butter – 1 or 2 tbsp 
Salt – If needed 
Red food colour - a pinch (optional) 


Clean the chicken legs and make slits on each piece. Rub it with salt and 1 tbsp lemon juice; Keep aside for 15 mins.

To marinate; mix yogurt / curd (without water), turmeric powder, red chili powder, coriander powder, ginger garlic paste, garam masala powder.

Apply this mixture over the chicken pieces and allow to marinate for 4 to 5 hours, preferably overnight in refrigerator.

Heat butter in a pan, once it started melting Place the chicken pieces over that.

Allow to cook for 2 to 3 minutes and flip the pieces; again cook for another 2 minutes.

Close the pan with the lid and allow to cook in low to medium flame for 10 minutes.

Take out the lid and allow to cook till the water dries up. 

Tandoori Chicken is ready to serve now.

Serve with onion rings and lemon wedges.


Adjust spice level to suit your taste.