Saturday, December 12, 2009

Pudina Thogayal/Mint Chutney

                                          Pudina Thogayal/Mint Chutney

When I am not in the mood for elaborate cooking, I just carve out a simple meal with one thogayal/chutney, sathumathu (rasam) and some Vathal/Papdams.On one such day I made this pudina thogayal.Everyone has their own version of this chutney. It can be prepared with /without coconut. The days I have Coconut cored and sliced in my freezer will thaw and add a few pieces while blending.Both versions taste great. The one version today I am going to present is without the coconut.

Pudina Thogayal/Mint Chutney

Preparation Time: 5 Mins
Cooking Time : 5Mins

Pudina/Mint 1 Bunch

Mustard Seeds 1/2 Tsp

Urad Dal 1 Tsp

Channa dal 1 Tsp

Red chilies 1

Black pepper 1/2 Tsp

Asfoetida A pinch

Oil 1/2 Tsp

Salt to Taste

Tamarind - 1/2 small lemon size/to taste


1. Dry Roast all the ingredients except Pudina/mint, Tamarind and set it aside.

2. In a Kadai heat the oil; add the pudina/mint and sauté for about a minute, when it starts to shrink transfer it to the blender.Pudina/Mint should not loose its color, if the greenness is lost, your chutney will look black in color.

3. First blend the Pudina, tamarind to get a smooth paste.

4. Add the dry roasted ingredients along with the pudina paste and give it a whir.The dry roasted ingredients should be coarse; it will give crunchiness to the chutney. Goes well with Rice, Ghee and as sides for Idli/Dosa.

PS: It was just before the chutney hit the dinner table ,it struck me to take a pic for the blog I was looking for  some creativity .These days my toddler is into learning colors, shapes etc.She looked at the round carrot slices from the salad bowl and said "Look Mommy Flower" ,made me to carve out a little unsymmetrical flower of a carrot slice , a mint stalk as a stem ,a coconut shred for the pollen and ready for the pic.The Pic doesn't look great though, as I lacked enough light.

Paneer Mattur

                                                           Paneer Mattur

I have been looking for a good paneer mattur recipe for a very longtime.Every time I prepare it is not up to restaurant grade. Recently I concocted something myself which turned out tasty ,creamy  as close to  restaurant style , we loved it. I was impressed by the creaminess  without any usage of heavy cream /malai. Excellent side dish for rotis and goes well with jeera rice.

Preparation Time:10 Minutes
Cooking Time : 20 Minutes


Cubed Paneer 1 cup (Fried / Non fried ones)

Mattur/Peas 2 cups

Oil/Ghee 2 Tsp

Clove 1

Cardamom 1

Cinnamon 1/2 inch stick

Cumin seeds 1 Tsp

Turmeric ½ Tsp

Red Chili Powder ½ Tsp

Salt to Taste

Milk 1 cup (I used 2% Organic Milk)

Yoghurt 1 cup

Kasuri Methi 1 Tsp (optional)
(Soak the Kasuri Methi in water, so that the methi will separate at the top leaving dirt and grime at the bottom.)

To Grind

Cashew 3

Raisins ½ Tsp

Onion 1 (Chopped)

Ginger ½ Inch

Garlic 2 cloves

Green Chilies 2

Garam Masala   A dash

Tomatoes 2 (Puree it separately and set aside)


  1. Heat the oil/ghee in a Kadai then add cinnamom, clove, cuminseeds, and cardamom.

  1. Add the Onion paste, turmeric, red chili powder and sauté for a couple of minutes.

  1. Add the Tomato Puree, Saute until all the liquid evaporates and the raw smell of onion, ginger, and garlic evades totally.

  1. Add the Peas, salt, milk, yoghurt and little water, if needed and leave it to boil.

  1. When the gravy gets to lightly thickened consistency switch it off.

  1. Add the Paneer and Garnish with Cilantro and Kasuri Methi.