Paneer Pazhmilagai Varuval

Paneer Pazhamilagai Varuval is a South Indian dish featuring paneer (Indian cottage cheese) and spicy, tangy tamarind sauce. 

Ingredients:

Paneer: 250 grams, cut into bite-sized cubes

Tamarind: 1 small lemon-sized ball (soaked in water and extracted to make tamarind paste)

Onion: 1 large, finely chopped

Tomato: 1 large, finely chopped

Green chilies: 2-3, slit lengthwise

Red chili powder: 1-2 teaspoons (adjust to taste)

Turmeric powder: 1/2 teaspoon

Coriander powder: 1 tablespoon

Mustard seeds: 1 teaspoon

Curry leaves: A few

Oil: 2-3 tablespoons

Salt: To taste

Sugar: 1/2 teaspoon (optional)

Chopped coriander leaves: For garnish

Instructions:

Prepare the Tamarind Paste: Soak tamarind in warm water, extract the pulp, and set aside.

Fry the Paneer: Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and fry until golden brown. Remove and set aside.

Instructions:

Prepare the Tamarind Paste: Soak tamarind in warm water, extract the pulp, and set aside.

Fry the Paneer: Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and fry until golden brown. Remove and set aside.

Prepare the Masala:

In the same pan, add another tablespoon of oil.

Add mustard seeds and let them splutter.

Add curry leaves, chopped onions, and green chilies. Sauté until onions turn translucent.

Add tomatoes and cook until they soften.

Add Spices:

Stir in red chili powder, turmeric powder, and coriander powder.

Mix well and cook for a few minutes until the oil starts to separate from the masala.

Combine with Tamarind Paste:

Add the tamarind paste and salt to the pan. Mix well and let it simmer for 5-7 minutes until the raw tamarind smell disappears and the sauce thickens.

Add Paneer:

Gently add the fried paneer cubes to the sauce. Stir carefully to coat the paneer with the masala.

Cook for another 5 minutes, allowing the paneer to absorb the flavors.

Finish and Serve:

Optionally, add a pinch of sugar to balance the tanginess.

Garnish with chopped coriander leaves.

Serve hot with rice or chapati.

Enjoy your delicious Paneer Pazhamilagai Varuval!

Gutti Vankaya Kura

 Gutti Vankaya Kura is a popular Andhra-style stuffed eggplant curry. It's a delicious and flavorful dish made with small brinjals (eggplants) stuffed with a spicy masala mixture. Here's how you can make it:

 Ingredients

For the stuffing:

Small brinjals (eggplants): 10-12

Peanuts: 2 tablespoons

Sesame seeds: 2 tablespoons

Grated coconut: 2 tablespoons

Red chili powder: 1 tablespoon

Coriander powder: 1 tablespoon

Cumin powder: 1 teaspoon

Turmeric powder: 1/2 teaspoon

Salt: to taste

Tamarind paste: 1 tablespoon

Oil :1 tablespoon

For the curry:

Oil:2 tablespoons

Mustard seeds: 1 teaspoon

Cumin seeds: 1 teaspoon

Urad dal: 1 teaspoon

Chana dal : 1 teaspoon

Onions: 2 large, finely chopped

Green chilies: 2-3, slit

Curry leaves: 10-12 leaves

Tomatoes : 2 medium, finely chopped

Ginger-garlic paste : 1 tablespoon

Turmeric powder: 1/2 teaspoon

Salt: to taste

Coriander leaves: for garnish

### Instructions

1. **Prepare the Brinjals**:

   - Wash the brinjals and make a cross slit at the bottom, keeping the stems intact. Soak them in salted water to prevent browning.

2. **Prepare the Stuffing**:

   - Dry roast peanuts and sesame seeds separately until golden brown. Let them cool.

I   - Grind the roasted peanuts and sesame seeds along with grated coconut into a fine powder.

   - Mix this powder with red chili powder, coriander powder, cumin powder, turmeric powder, salt, tamarind paste, and 1 tablespoon of oil to form a thick paste.

3. **Stuff the Brinjals**:

   - Stuff each brinjal with the prepared masala paste. Ensure they are well-filled but not overstuffed.

4. **Prepare the Curry**:

   - Heat oil in a large pan or wok.

   - Add mustard seeds and let them splutter.

   - Add cumin seeds, urad dal, and chana dal. Fry until golden brown.

   - Add finely chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.

   - Add ginger-garlic paste and sauté until the raw smell disappears.

   - Add chopped tomatoes and cook until they become soft and mushy.

   - Add turmeric powder and salt. Mix well.

5. **Cook the Stuffed Brinjals**:

   - Gently place the stuffed brinjals into the curry base.

   - Cover the pan and cook on low heat, turning the brinjals occasionally to ensure even cooking. Add a little water if necessary to prevent sticking.

   - Cook until the brinjals are tender and the masala is well-cooked.

6. **Garnish and Serve**:

   - Garnish with chopped coriander leaves.

   - Serve hot with rice, roti, or any Indian bread.

Enjoy your Kuthi Vankaya Kura!

Chicken Ghee Roast

 Here’s an another interesting recipe which is prepared by Zoya in cook with Comali season 5. This is Actor Gautham Karthik’s one of favorite dish. here's a recipe for Chicken Ghee Roast:

Ingredients:

For Marination:

- 500 grams chicken, cut into pieces

- 1/2 cup yogurt

- 1 tablespoon lemon juice

- 1/2 teaspoon turmeric powder

- Salt to taste

For the Masala Paste:

- 10 dried red chilies (adjust to taste)

- 1 tablespoon coriander seeds

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 1 teaspoon black peppercorns

- 4-5 cloves

- 1-inch piece cinnamon stick

- 4-5 garlic cloves

- 1-inch piece ginger

- Tamarind, small lemon-sized ball soaked in water

- A little water for grinding

For the Chicken Ghee Roast:

- 4 tablespoons ghee (clarified butter)

- 1 medium onion, finely chopped

- A few curry leaves

- Salt to taste

- Fresh coriander leaves, chopped (for garnish)

Method:

Marination:

1. In a large bowl, mix the yogurt, lemon juice, turmeric powder, and salt.

2. Add the chicken pieces and coat them well with the marinade.

3. Cover and let it marinate for at least 1 hour, or preferably overnight in the refrigerator.

Masala Paste:

1. Dry roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and cinnamon stick in a pan until fragrant.

2. Let them cool down, then grind them along with garlic, ginger, and soaked tamarind into a smooth paste using a little water.

 Cooking the Chicken Ghee Roast:

1. Heat the ghee in a large pan over medium heat.

2. Add the finely chopped onions and curry leaves. Sauté until the onions turn golden brown.

3. Add the prepared masala paste and cook until the oil starts to separate from the masala.

4. Add the marinated chicken pieces and mix well to coat the chicken with the masala.

5. Cook on medium heat until the chicken is cooked through and the masala is well roasted, stirring occasionally. This should take about 20-25 minutes.

6. Adjust salt to taste.

Serving:

Garnish the Chicken Ghee Roast with chopped fresh coriander leaves. Serve hot with steamed rice, roti, or naan. Enjoy this rich and flavorful dish!