This recipe is perfect! P -E- -R- -F- -E- -C- T!!!!!!!!!!!! If I say so myself! Husband says its restaurant quality! Daughter number 1  says its her new favourite dish, and daughter number 2 seconds it!! My day is made!

                                  The chillies balances the tanginess from the tomatoes. It is smooth and silky and creamy................................and ......................and ......................and .......................yum!

                                  Please do give it a shot! I promise its amazing!.............we had it with hot butter and garlic naans and some chole masala! The naans (no yeast) turned out amazing ........although I need to perfect it. So I will do so and post the recipe for the naans later:) You'll soon realize you don't need to go to the restaurant for a paneer butter masala!;)

paneer /cottage cheese - 200 grams
butter - 3 tbsps
oil - as required
Cardamoms - 2
cloves - 3
cinnamon - 2 inch stick
cashewnuts, soaked in hot water - 10
onion, roughly chopped - 1 big
tomatoes, blanched and skin removed - 2
tomato puree - 3 tbsp
ginger garlic paste - 1 tbsp
green chilies, slit - 2
turmeric powder - 1/2 tsp
chili powder - 1 tsp
cumin powder - 1/2 tsp
garam masala - 1 tsp
coriander powder - 1.5 tsps
milk - 1/2 cup
water - approx  1.5 cups (can add little by little as and when you need it)
cooking cream - 3 tbsps
sugar - 1/2 tsp
kasuri methi - 2 tbsps

for the tadka:
butter - 1 tbsp
garlic, minced - 2
green chili, chopped - 1 or 2

  • In a wok, add 1 tbsp of oil and saute the onions. when it turns slightly brown add the cashewnuts. After about a minute add the tomatoes. stir and close. Cook for a few minutes till the tomatoes turn mushy (about 4 minutes) close the flame and let it cool.
  •  Once it has cooled blend into a smooth paste. keep aside. 
  • In a wok, heat the butter and some oil, saute the cardamoms, cloves and cinnamon.
  • Add the tomato and onion paste and the green chillies and let it fry in the butter for a few minutes. add the ginger garlic paste and saute further.
  • Add in the turmeric, chilli powder, cumin, garam masala and coriander powder and salt. 
  • Add the tomato puree. Saute for a minute and then add the milk and water.
  • Close and let it simmer for a few minutes till it reduces.
  • Add the sugar and let it simmer till the desired consistency is attained.
  • Add the kasuri methi and stir.
  • Add the cream.
  • Now cut the cottage cheese into bite sized pieces and add it to the gravy. Cook for a further 3 minutes till the gravy becomes nice and creamy and then close the flame.
  • Now in a small pan make the tadka. Melt the butter and add the garlic and chillies and saute for 30 seconds. Now pour it into the gravy.
  • Enjoy with hot butter naans!!!!!! 


Another breakfast recipe today....A well known easy south indian 'tiffin' dish. the main ingredient is semolina. Also known as rava or sooji. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making pasta and couscous.............says wiki!!

you can serve it with sambar or coconut chutney......but simply perfect if you can serve it plain as well...... Some eat it with sugar.............some eat it with pickle too!

Onions, sliced - 2
Channa dal - 1 tsp (optional)
Curry leaves - 1 stem
Urad dal - 1/2 tsp
Green chilies, slit - 3
Mustard seeds - 1 tsp
Semolina  - 2 cups
Water - 3 cups
Ghee - 2 tbsps (optional)


  • In a wok, heat some oil and add mustard seeds. when it starts spluttering, add the onions, curry leaves ,green chilies,channa dal  and urad dal
  • When the onions become slightly browned add the water and salt.
  • Bring to boil. taste and check for salt. Must be slightly salty( it will taste fine after we add the semolina)
  • Add the semolina and stir continuously till there are no lumps 
  • when it all comes together add the ghee and mix.


This recipe has become my new favourite. I love anything sour and spicy....................and this recipe does justice to my love! Haven't I heard of /puli soru" before?? ofcourse I have. But Iv just perfected this recipe. ...........................and its absolutely yum! If you have the likes for spice and tamarind...............this is for you!

Its the perfect blend of spiciness and tanginess. Im the only person in my house who loves it. So I make a batch of this yumminess and store in in a clean jar in the fridge. So, for all the weekday lunches I eat alone, it comes in so handy when Im in no mood to even fry an egg. A bowl of rice, a scoop of pulikaachal on top................ heat it up in the microwave and dig in !!!!!
My favourite!!!!!!:)
Can pair it with applams and your set for lunch.


to grind into a powder:
Oil - 1 tbsp
Dried red chillies - 10
Coriander seeds - 1 tbsp
Channa dal - 2.5 tbsps
Fenugreek seeds - 1 tbsp
Curry leaves,stem discarded- 2 stems

to cook the pulikaachal/tamarind:
Oil - 1/2 cup
Curry leaves,stem discarded - 2 stems
Mustard seeds - 2 tsps
Turmeric - 2 tsps
Peanuts - 1/2 cup
Hing/asafoetida - 1/4 tsp
Tamarind - 75 grams(slightly bigger than  a lime)


to make the powder:

  • In a wok, heat the 1 tbsp of oil  and saute the dried red chillies, channa dal and coriander seeds. When the channa dal becomes slightly brown keep the chillies and the channa dal aside in a plate.
  • In the same oil, add the fenugreek and curry leaves and saute till medium brown. Keep aside.
  • Once cooled, blend the channa dal, dried red chillies, coriander seeds, fenugreek and curry leaves in a blender. Blend into a coarse powder. Keep aside.
to make the puli kaachal:
  • Soak the tamarind in  1 cup of water. extract the juice from it. Strain. Add another 1 cup of water to the pulp and extract juice from it again. Strain and keep the juice aside.
  • Dry roast the peanuts. Shift it to a newspaper.and rub it till the skin comes off. Discard the skin and save the peanuts separately. Keep aside.
  • In a wok, heat the oil. When it becomes hot, add the mustard seeds. When it starts to splutter, add the peanuts. When it becomes browned add the curry leaves, hing,tamarind juice and salt. Bring to boil.
  • When it reduces and becomes thick, the oil will float on top. Add the ground powder and simmer for about 2 minutes then switch off the flame.