Paneer Kothu Idiyappam/ Masala Idiyappam

During my childhood I was not a great fan for Idiyappam, eating idiyappam was hard time for me it always requires a sidedish like Kurma or Payaa. My mom prepared so many Idiyappam varieties like Coconut Idiyappam, Lemon Idiyappam, Sweet Idiyappam and much more. But none of these Idiyappam recipes won my heart, until I made this Kothu Idiyappam. This is not an usual Idiyappam recipe, there is lot of spicy twists and yummy turns like paneer, cauliflower etc. When I shared this recipe with my mom and sister they appreciated a lot and now its one of the top hit recipe in our family. Hope you guys out there would try it and appreciate it as my family does.

Kothu Idiyappam

Ingredients

Idiyappam( cooked or leftover)- 10 nos

Onion medium( finely chopped)- 1 no

Garlic cloves( thinly sliced)- 2 nos

Tomato medium( finely chopped)- 1 no

Green chilli( broken into half)- 2

Curry leaves- few

Paneer( grated)- 1/4 cup( optional)

Cauliflower tiny florets- 1/2 cup

Carrot medium( finely chopped)- 1 no

Fresh green peas- 1/4 cup

Everest Garam masala powder/ Chicken masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Cinnamon-1" piece

Oil- 2 tbsp

To Garnish

Coconut grated- 4 tbsp

Coriander leaves chopped- 4 tbsp

Kothu Idiyappam/ Masala Idiyappam

Method

Tear and break the Idiyappam into tiny pieces.

Heat oil in a pan, when oil is hot add cinnamon and fry for few seconds, then add chopped onion, garlic, green chilli and curry leaves, fry the onions until it turns golden brown.

Next add the chopped carrots, cauliflower, green peas and paneer to the frying onions and saute for few more mins.

Now add the chopped tomatoes and fry until tomatoes are cooked and mashed.

Season the frying vegetables with Garam masala, turmeric powder and salt.

Add a tsp of water to the vegetables, cover the pan with lid and allow the vegetables to cook for a minute.

When the water is absorbed and vegetables are dry, add the Idiyappam pieces and stir well until the vegetables are mixed well with Idiyappam.

Finally add the grated coconut and chopped coriander leaves to the Idiyappam and mix well.

Serve hot Kothu Idiyappam or Masala Idiyappam with raitha or gravy of your choice.

Note: Instead of grated Paneer, cooked minced meat can be added to the above Idiyappam preparation.

Brinjal Pachadi( Brinjal side dish for Biryani)

Brinjal Pachadi also known as Brinjal chutney or Brinjal Serva is a popular side dish for Biryani. This Brinjal side dish for biryani is commonly served in many Hyderabadi and Muslim Restaurants. I got this recipe from a caterer who specializes in Non Vegetarian Biryani, they serve Brinjal Pachadi and Onion Raita along with Biryanis. When I tried this Brinjal Pachadi at home it came out perfect like the one they served. Sharing this recipe with everyone, guaranteed that this recipe is fail safe.

Brinjal side dish for biryani

Ingredients

Small Purple Brinjals( Eggplant)- 10 nos

Onion small( sliced)- 1 no

Tomato small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Gingelly oil/ Oil- 4 tbsp

Ingredient for Peanut Masala Paste

( Grind the below ingredients to a smooth and fine paste)

Roasted Peanuts/ Groundnuts- 2 tbsp

Roasted Poppy seeds( Kuskus)- 1 tbsp

Roasted Black Sesame seeds( Karuppu Ellu)- 1 tbsp

Tamarind pulp( thick)- 1 tbsp

Ingredient for tempering

Mustard seeds- 1 tsp

Black Peppercorns- 1 tsp

Cinnamon stick- 1/2"

Cloves- 4 nos

Cardamom- 4 nos

Brinjal Serva for Biryani

Method

Cut the brinjals into quarters and soak it in water to avoid de-coloration.

Grind the onion into fine paste.

Grind roasted peanuts, poppy seeds, black sesame seeds and tamarind pulp to a smooth and fine paste.

Heat oil in a pan, when oil is hot add the mustard seeds, peppercorns, cinnamon, cloves and cardamom.

When the mustard seeds crackle, add the ground onion paste and fry till the onion paste turn golden brown in color.

Next add the ginger and garlic paste and fry until the raw smell leaves.

Add the quartered brinjals to the pan and fry until the Brinjal turns light brown in color.

Now add the tomatoes and saute until tomatoes are cooked and mashed.

Add the ground peanut paste, red chilli powder, turmeric powder, salt and a cup of water to the brinjals and mix well.

Bring the Brinjal gravy to boil, cover pan with lid and reduce the heat.

Cook until the brinjals are tender and gravy reaches the desired consistency.

Serve hot Brinjal Pachadi with Mutton Biryani/ Chicken Biryani/ Vegetable Biryani of your choice.

Note: This Brinjal Pachadi tastes very best when prepared a day before, can be stored for a week when refrigerated.

Egg 65/ Egg Pakora.

Egg/ Muttai Bajji with spicy twist.

Egg 65
Ingredients
Eggs( hard- boiled)-6
All purpose flour/ Maida- 1/2 cup
Rice flour- 1/4 cup
Cornflour- 1/4 cup
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 2 tsp
Red food color- pinch
Cooking soda/ Baking soda- less than 1/4 tsp
Salt to taste
Water required
Oil to deep fry

Egg Pakora

Method

Remove the egg shells and cut each egg into half or quarters.

In a deep bowl add all the flours, ginger- garlic paste, red chilli powder, red food color, baking soda, required salt and water. 

Mix well to make smooth and semi- thick batter.

Heat enough oil in a pan to deep fry. 

When oil is smoking hot, dip the egg pieces in the prepared batter( make sure the bajji batter is well coated on the eggs) and drop carefully into the hot oil. 

Deep fry the egg pieces until golden color and crisp. Drain the Egg pakoras on paper towel.

Garnish with few curry leaves and serve hot.

Muttai Kothu Parotta/ Egg Kothu Paratha.

Muttai Kothu Parotta

Ingredients
Malabar Parotta/ Plain Parotta( cooked)- 8 nos
Eggs- 4 nos
Onion large( minced)- 1 no

Tomato large( minced)- 1 no

Green chilli( broken)- 2 nos

Ginger and Garlic paste- 1 tbsp

Curry leaves- few

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Salt- 1 tsp

Oil- 4 tbsp

Any non vegetarian gravy or chalna- 1 cup( simple chicken curry, mutton curry etc)

Cinnamon- 1/2"

Cloves- 4 nos

Cardamom- 2 nos

Egg Kothu Paratha

Method

Tear and break Parotta into tiny pieces.
Beat the eggs until frothy and set aside.
Heat oil in a flat bottom pan, when oil is hot add the cinnamon, cloves and cardamom.

Fry the spices until the aroma rise.

Add the onions, curry leaves, green chilli and fry until onions turn brown.

Now add the ginger-garlic paste to the onions and fry until the raw smell leaves.

Add the tomatoes and saute until tomatoes are mashed and cooked.

Add red chilli powder, turmeric powder and salt, cook for few more mins.

Reduce the heat to medium, make a well in the center of onion mixture, add some oil in the center and add the beaten egg to the center of pan.

Increase the heat and fry the egg until it's scrambled, now bring the onion mixture and cooked eggs together and mix well.

Add the non vegetarian curry and Parotta pieces to the pan.

Stir fry the Parotta pieces until the curry and onion mixture is well blended with Parotta.

Now start mincing the Parotta pieces with Dosa ladle, fry until the Parotta is finely minced and Kothu Parotta is dry.

Serve hot Muttai Kothu Parotta with Chicken Chalna and Onion Raitha.

Kothu Parota

Paneer 65/ Paneer Pakora.

Paneer 65

Ingredients

Paneer/ Indian cottage cheese- 200 gms( cut into bite size cubes)

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

All purpose flour/ Maida- 1 1/2 tbsp

Cornflour/ Cornstarch- 2 tbsp

Lemon juice- 1 tsp( optional)

Red food color- few pinches

Salt to taste

Oil to deep fry.

Paneer Pakora

Method

In a bowl add ginger- garlic paste, lemon juice, red chilli powder, food color and required salt and mix well. 

Add the Paneer cubes to the above masala paste, mix well and marinate the Paneer cubes in the masala for 10 mins. 

In another bowl add maida flour, cornflour and pinch of salt, make a smooth batter by adding couple of tbsp of water. 

Add the marinated Paneer cubes to this batter and mix well without breaking the paneer cubes. 

Heat enough oil in a pan to deep fry. 

Drip the excess batter out of the Paneer cubes and drop the Paneer cubes into the hot oil carefully. 

Fry the Paneer until golden brown and crisp, drain and place the paneer pakoras on a paper towel. 

Garnish the Paneer 65 with curry leaves and serve hot.

Keerai Vadai/ Greens( Spinach) Vada

Keerai Vadai

Ingredients
Greens( Any variety)- 1/2 bunch( I used ponnanganni keerai and spinach/ palak)
Whole Urad dal- 1 1/2 cups
Split Urad dal- 1 cup
Channa dal/ Bengal gram dal- 1/4 cup( optional)
Red chilli flakes- 1 tsp( or 2 dry chillis crushed)
Green Chilli( finely sliced)- 2
Cumin seeds- 1 1/4 tsp
Curry leaves( finely chopped)- few
Cooking soda/ Baking soda- few pinches
Oil to deep fry
Salt to taste

Spinach Vadai

Method
Soak the whole urad dal and channa dal together for 1 hour.
Soak split urad dal sepratley for 1 hour.
Clean, wash and chop the greens.
Grind whole urad dal and channa dal together to a coarse paste, by adding very little water.
In a deep bowl add the coarsely ground dal paste, soaked and drained split urad dal, chopped greens, finely sliced green chilli,  red chilli flakes, cumin seeds, chopped curry leaves, cooking soda and required salt.
Mix the above ingredients with fingers until the vadai batter is well blended.
Divide the Vadai batter into equal portions
Meanwhile heat enough oil in a pan to deep fry, when oil is smoking hot take a portion of Vadai batter make it into a ball and press the Vadai batter between your palms. Carefully slide the Vadai into hot oil and do the same with rest of the Vadai batter. Fry the vadas on medium heat until golden brown and crisp. Serve hot Keerai Vadai with Coconut Chutney and Tiffin Sambar.

Chilli Paneer/ Chilly Paneer Dry.

Chilli Paneer

Ingredients for fried Paneer.

Paneer cubes- 200 gms

Maida flour/ All purpose flour- 1 tbsp

Cornflour- 3 tbsp

Red chilli powder- 1/2 tsp

Salt- 1/2 tsp

Water- couple of tbsp

Oil to deep fry.

Ingredients for Chilli sauce

Onion medium( diced)- 1 no

Capsicum medium( diced)- 1 no

Garlic cloves( chopped)- 4 nos

Green chilli( sliced)- 2 nos

Curry leaves- few

Ginger and Garlic paste- 1 tsp

Red chilli powder/ Red chilli paste- 1/2 tsp

Red food color- few pinches

Ajinomoto- less than 1/4 tsp

Salt- 1 tsp

Water- 1 tbsp

Oil- 2 tbsp

Chilly Paneer

Method

In a small bowl add maida flour, cornflour, red chilli powder, salt and water, mix well to get smooth and fine batter. 

Heat enough oil in a pan to deep fry the Paneer cubes. 

When oil is hot dip each and every Paneer cubes in the batter, drip the excess batter and drop the Paneer cubes into the hot oil carefully. 

Fry the Paneer until golden brown and crisp, drain and place the fried paneer cubes on a paper towel. 

Next heat 2 tbsp oil in another sauce pan when oil is hot add the diced onion, chopped garlic, sliced green chillis, curry leaves and diced capsicum, stir fry for few secs. 

Add the ginger and garlic paste and stir fry until the raw smell leaves. 

Reduce the heat and add red chilli powder, red food color, ajinomoto and salt to the frying onion mixture. 

Add 1 tbsp water to the onion mixture to make a light sauce. 

Increase the heat and add the fried Paneer cubes to the pan, quickly stir fry so that the sauce is well coated on the Paneer cubes and its dry. 

Garnish the Chilli Paneer with chopped green onions( scallions) and serve hot as appetizer or with Fried Rice and Noodles.

Chilly Paneer is suitable sidedish for

Click here for Vegetable Fried Rice recipe

Click here for Chicken Fried Rice recipe

Click here for Chicken Noodles recipe

Sweet Idiyappam/ Sweet Sevai

Sweet Idiyappam
Ingredients

Idiyappam- 10 nos

Fresh Coconut( shredded)- 1/4 cup

Sugar- 5 tbsp

Cardamom( crushed)- 2 nos

Inippu Idiyappam

Method

Tear and break idiyappam into tiny pieces.

In a deep bowl add the Idiyappam pieces, shredded coconut, sugar and crushed cardamom. Mix the above with fingers until all ingredients are well blended. Spoon the sweet idiyappam on a plate and serve along with freshly squeezed coconut milk.

Nilgiri Chicken Korma.

Nilgiri Chicken Kurma

Ingredients

Chicken- 1/2 kg( 1 pound)

Onion medium- 2 nos( finely slice 1 onion and roughly chop the other onion)

Green chilli- 4 nos

Whole dry Red chilli- 4 nos

Coriander powder- 1 tbsp

Turmeric powder- 1/4 tsp

Ginger and Garlic paste- 2 tsp

Coriander leaves- 1/2 bunch

Coconut shredded- 1/4 cup

Poppy seeds- 1 tbsp

Thick Curd- 4 tbsp

Oil- 4 tbsp

Salt to taste

Cinnamon- 1/2" piece

Cloves- 3 nos

Cardamom- 2 nos

Nilgiri Chicken Korma

Method

Clean and wash the chicken pieces.

In a large bowl whisk curd and turmeric powder.

Soak the chicken pieces in the curd mixture for 30 mins.

Grind together roughly chopped onion, green chillis, red chillis, coriander leaves, coriander powder, ginger- garlic paste, shredded coconut and poppy seeds to a fine paste.

Heat oil in a pan , when oil is hot add the cinnamon, cardamom and cloves, fry the spices until the aroma rise.

Now add the sliced onions and fry until onions turn brown.

Add the ground masala paste and fry on medium heat until the oil separates on the sides of pan.

Add the chicken along with curd to the frying masala paste. Stir fry until the chicken turns pale white in color.

Add required water to the chicken, season the gravy with required salt and cook on low heat until the chicken pieces are cooked and tender.

Garnish the Nilgiri chicken Korma with curry leaves and serve hot with Steamed rice, Chapati, Parotta or with Idli, Dosa.

Chettinad Mutton Fry/ Aatu kari varuval.

Chettinad Mutton Fry
Ingredients

Mutton pieces- 1 kg

Onion large( sliced)- 3 nos

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Lemon juice- 1 tbsp

Salt to taste

Water- 1 cup.

For Tempering

Oil- 5 tbsp

Fennel seeds/ Sombu- 1 tsp

Curry leaves- few sprigs

Whole Dry Red Chilli- 6 nos

Whole small Garlic Cloves- 6 nos

For Masala Powder

( Dry roast and grind below ingredients to fine powder)

Cinnamon- 1"

Cloves- 2 nos

Cardamom- 1 no

Corriander Seeds- 2 tbsp

Fennel seeds/ Sombu- 1tbsp

Cumin seeds/ Jeera seeds- 1 tsp

Pepper Corns- 1 tsp

Whole Dry Red Chilli- 6 nos

Chettinad Aatu kari Varuval

Method

Clean and wash the mutton pieces. Marinaded mutton pieces with turmeric powder, ginger and garlic paste and lemon juice for 20 mins.

In a pressure pan or pressure cooker add the marinated mutton pieces, onions, freshly ground masala powder and water.

Cover pan with lid and pressure cook the mutton pieces for 20 mins until soft and tender.

Heat oil in a small pan, when oil is hot add the fennel seeds, curry leaves, whole red chillis and whole garlic clove, saute until garlic turns light brown.

Once the pressure is released from the cooker, remove the lid, there will be some amount of gravy along with mutton pieces. 

Add the sauteed tempering to the cooked mutton pieces.

Season the mutton with required salt and return the cooker to heat.

Fry the mutton pieces until the gravy of the mutton are fully absorbed and mutton pieces are semi dry.

Serve hot Chettinad Mutton Fry with steamed rice, Chapati or with Idli, Dosa.

Masala Buns/ Vegetable Stuffed Buns.

Masala Buns

Ingredients for Bun

Flour- 5 3/4 cups( 700 gms)

Salt- 1 tsp

Butter- 30 gms

Sugar- 2 tsp

Warm Water- 1 cup

Warm Milk- 3/4 cup

Dried active yeast- 2 tsp

Egg white( beaten)- 1 no( for egg wash)

Ingredients for Vegetable Stuffing

Potato large( chopped)- 1 no

Carrot medium( chopped)- 1 no

Beans or Capsicum( chopped)- 1/2 cup

Peas- 1/2 cup

Red chilli powder- 1 tsp

Garam masala powder- 2 tsp

Turmeric powder- 1/4 tsp

Cumin seeds- 1 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Stuffed Buns

How to make Vegetable Stuffing

Heat 1 tbsp oil in pan, when hot add the cumin seeds and allow to crackle.

Add potatoes, carrots, beans and peas to the pan, fry the vegetables for 5 mins.

Add red chilli powder, garam masala powder, turmeric powder and salt to the vegetables and saute for few more mins.

Add very little water to the frying vegetables and cook until potatoes are done and vegetables stuffing is dry.

Set the vegetable stuffing aside and allow to cool.

How to make Buns

Dissolve sugar in warm water and sprinkle yeast on top, leave this mixture until frothy.

Sieve flour and salt together in a large bowl, rub butter into flour and mix in yeast liquid and warm milk. Work to firm and smooth dough, until sides of bowl are clean.

Turn the dough on to a floured table and knead thoroughly for about 10 mins.

Place the dough in greased bowl, cover with wet cloth and allow the dough to rise until double in size.

Once the dough is raised, divide the dough into equal sized balls.

Press each dough between your palms into small discs, keep the filling in the center of dough and roll into balls( make sure the stuffing is secure inside dough ball).

On a greased baking tray place all of the stuffed dough balls and allow the balls to rest in tray for another 30 mins( once again the dough balls will double in size). 

Brush the top of the stuffed doughs with egg wash.

Meanwhile pre-heat oven at 400f, place the tray with stuffed dough in the center rack of the oven and bake until Buns are golden brown.

Place the Masala Buns on wired rack and allow to reach room temperature.

Serve the Masala Buns as snack or for breakfast.

Chettinad Restaurant Style Chicken Kuzhambu/ Chettinad Restaurant Style Chicken Curry

Restaurant Style Chicken Kulambu

Ingredients

Chicken pieces with bone- 1/2 kg( 1 pound)

Onion large( chopped)- 3 nos

Tomato large( chopped)- 2 nos

Garlic cloves ( whole and peeled)- 6 nos

Whole dry red chilli- 4

Curry leaves- few sprigs

Ginger and Garlic paste- 2 tbsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 4 tbsp

Fennel seeds/ Sombu- 1 tsp

Cinnamon- small piece

Cardamom- 2

Cloves- 3

Masala paste ingredients

( grind the below ingredients to smooth and fine paste)

Coriander seeds( dry roasted)- 2 tbsp

Whole dry red chilli( dry roasted)- 5 nos( +/- according to taste)

Black peppercorns( dry roasted)- 2 tsp

Fennel seeds/ Sombu- 1 tbsp

Grated coconut- 2 tbsp

Restaurant Style Chicken Kuzhambu

Method

Clean and wash the chicken pieces. 

Marinade the chicken pieces with ginger and garlic paste and turmeric powder for 15 mins. 

In a pressure pan add marinaded chicken pieces, chopped onions, chopped tomatoes and two cups of water. 

Pressure cook chicken pieces for 5 mins. 

Once chicken is cooked, uncover the pan and add the ground masala paste and required salt to the chicken gravy. 

Return the pan to heat and simmer the chicken curry for 3 mins. 

Meanwhile heat oil in another pan, when oil is hot add cinnamon, cardamom, cloves, fennel seeds, garlic cloves, whole dry red chilly and curry leaves. 

Fry the whole masalas for few mins and add this tempering to simmering chicken curry. 

Serve hot Restaurant Style Chicken Curry with steamed rice or idli or dosa or parotta.