Sunday, May 1, 2011

Biyyapu roti/rice flour roti

Sunday is free time for me to concentrate on some time taking and laborious recipes. So today I tried Biyyapu rotte for breakfast which turned out so yummy and we both finished them at a ziffy.

  • 1 cup rice flour,
  • hand ful of bengal gram soaked in water for 1/2 hour
  • 1 tbsp butter,venna poosa(if not substitute with ghee)
  • 1 tsp cilantro,
  • hand ful of curry leaves,
  • handful of cilantro,
  • 1 tsp red chilli powder,
  • 1 onion cut into small pieces,
  • salt for taste
  • oil

  1. Sieve the rice flour and keep aside.
  2. Mix all ingredients mentioned above with little water and make it as chapathi dough.
  3. Heat the tava mean while.
  4. On a polythene cover grease some oil,take a small portion of dough and pat on the cover as thin as possible.
  5. Transfer the roti on to the tava carefully.Pour some oil around and cover with a lid.After 2 minutes remove the lid and flip to the other side and repeat the same process.
  6. Serve with chutney and pickle.

Saturday, April 30, 2011


Sri was asking me from last 2 days to prepare any sweet. As it is week end I am busy with my clean and green chores.My search for a simple sweet dish ended with Basundi.
Basundi is an Indian Desert mostly in Bihar, Maharashtra, Gujarat and Karnataka. It is a sweetened dense milk made by boiling milk on low heat until the milk is reduced by half.Heavy cream may be added during the boiling process to hasten the thickening process. Once reduced, a little sugar, cardamom, and/or saffron are added. Basundi is served chilled, often garnished with slices of almonds and pistachios.

  • 1 litre milk
  • 1 cup sugar
  • 4 saffron strands soaked in lukewarm milk
  • pinch of cardamom powder
  • 1 tbsp sliced almonds and pistachios
  • 2 tbsp heavy whipping cream

  1. Take a heavy bottomed vessel and heat milk on medium flame until it reduces to half.
  2. Add sugar and stir till it dissolves.
  3. Add saffron strands,cardamom powder ,whipping cream and mix well.
  4. Turn off the heat,add almonds,pistachios.
  5. Serve hot or cold.

Friday, April 29, 2011

Chinta Chiguru Mamsam/Chinta Chiguru Mutton

This week when I went to Sabzi Mandi I was delighted to see chinta chiguru every where. This is the best season to get chinta chiguru.Chinta chiguru is one of the Andhra delicacy. I got loads of it to try different variations like chinataku pappu and chinta chiguru mutton.As I find only time on sunday to buy groceries, chinta chiguru mutton took its first slot.First I dont have any idea of this delicacy , when I told to mom about the loads of chinta chiguru, she suggested this option. Coming to the recipe...

  • 2 cups fresh tamarind leaves,
  • 1/2 kg mutton,
  • 2 tbsp oil,
  • salt for taste,
  • pinch of turemeric powder,
  • 1/2 tsp red chilli powder
For ground masala:
  • 1 big onion cut into pieces,
  • 8-10 garlic pods,
  • 1 tbsp coriander powder,
  • 1 tbsp garted dry coconut,
  • 1 tsp red chilli powder(adjust as per spice levels),
  1. Remove thick stalks of chinta chiguru(leave thin ones as they add taste), clean and keep aside.
  2. Clean mutton in luke warm water and marinate with turmeric powder,salt,red chilli powder for 1 hour.
  3. Pressure cook mutton until it is 3/4 th cooked or for 7-8 whistles.(depends on the nature of mutton).
  4. Mean while prepare the ground masla by grinding the ingredients mentioned above along with chinta chiguru.
  5. Now in a large bottomed vessel,add oil and once it is hot add the ground masala.Fry for 10 minutes until the rawness disappears.
  6. Add mutton pieces and half cup of water.Cook on medium flame stirring in between until the gravvy become so thick.
  7. Turn off the flame and serve with hot rice/rotis along with onions.

Tuesday, April 19, 2011

Egg curry/Kodi Guddu Pulusu

This sunday's lunch ended up with simple egg curry as last friday we had our lunch@Barbeque Nation.sri loves the concept of 'Food on Fire'.So he is a frequent visitor to Barbeque.Had all sorts of non veg(mutton,chicken,fish,prawn) starters so planned to have a very light meal on sunday. This curry adapted from my mom is a favorite curry for Sri and me. 

  • 4 boiled eggs
  • 1 tsp cumin seeds
  • 6 fenu greek seeds
  • 1 big onion cut into small pieces
  • pinch of turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 8-10 garlic pods
  • 2 tbsp grated dry coconut
  • lemon sized tamarind soaked and juiced
  • few curry leaves
  • few cilantro leaves
  • salt to taste
  • 1 tbsp oil

  1. Roast cumin and fenu greek seeds for 2 minutes.
  2. Grind cumin and fenu greek seeds into coarse powder.
  3. To this add onions,garlics,coriander powder,grated coconut,red chilli powder,salt and few spoons of water.Grind into fine paste.
  4. Now in a vessel add oil and once it is hot add the ground paste and roast for 3 minutes until the rawness disappears.
  5. Make slits on boiled eggs so that the gravy penetrates inside the egg and add the eggs to the gravy.
  6. Add tamarind paste (add some water if you want the gravy to be thinner) and cook for 5 more minutes.
  7. Finally garnish with cilantro and serve hot with rice/rotis.

Sunday, April 17, 2011

Cabbage Kofta

Cabbage ,most of the people hates this healthy vegetable.Srikanth and me are not exceptional. But I want to include this veggie some how in our cuisine list as Cabbage is an excellent source of vitamin C.Cabbage can also be included in dieting programs, as it is a low calorie food.The present recipe is from my friend Smitha's collection of recipes bookmarked from here.

  • 1 cup chopped cabbage
  • 1 big potato
  • 1/2 cup cilantro
  • 1/4 cup curry leaves
  • 2 tbsp bread crumbs
  • 2 green chilli chopped into small pieces
  • 10 pepper roasted in ghee and made into fine powder
  • 1 cheese cube grated
  • 1/2 inch ginger chopped into small pieces
  • 1 medium sized onion cut into small pieces
  • salt to taste

  1. Boil cabbage and potatoes separately.Squeeze the excess of water.
  2. Now in a vessel mix all ingredients mentioned above except bread crumbs.(boiled potato,cabbage,salt,green chilli ,ginger pieces,onion pieces,cilantro,curry leaves,grated cheese,pepper powder).Make desired patties of thickness and shape and roll in bread crumbs.
  3. In a heavy bottomed vessel heat oil and once it is piping hot place the bread crumbs rolled patties.Deep fry until they become brown and place on tissue papers.
  4. Serve hot on the bed of cabbage leaves with tomato sauce.This serves as a starter in parties.

Saturday, April 16, 2011

Vankaya Vepudu/Brinjal Stir fry

It has been definitely a while since my last post. From last few weeks I was so busy that one week end we went to Shirdi,next week end to kadapa on occasion of Ugadhi.As soon as I came I was busy in shopping as chinna was travelling abroad(US) for office work.She landed safely and reported in office too.Now she has to perform additional duties like cooking for herself. Hope this blog helps her a lot as she is a newbie in kitchen.Coming to recipe Vankaya,brinjal aka egg plant is srikanth's favourite veggie.He likes to have it any form.Today I prepared simple stir fry with pappula podi which enhances the taste of brinjal.

  • 1/4 kg purple/green brinjal cut into round shapes.(I tried this just for variety),
  • pinch of garlic paste,
  • 2 tbsps Pappula podi,
  • pinch of turmeric powder
  • 1 medium sized onion cut into small pieces
  • 1-2 teared dry red chillies
  • 2 tbsp oil
  • salt to taste

for tadka/seasoning:
  • pinch of mustard seeds,cumin seeds
  • 1/2 tsp sanaga pappu,urad dal
  • curry leaves
  • cilantro

  1. While cutting the brinjals place the chopped pieces into a bowl containing salt water (pinch of salt in 2 glasses of water)so that the brinjals do not turn out black and the tanginess in the brinjals will disappear.
  2. Now in a frying pan add oil and once it is hot add tadka seeds and let them splutter.
  3. Add onion pieces and saute them till transparent.Now add red chilli and brinjal pieces.
  4. Cook brinjals for 5-8 minutes on medium heat by closing with a lid. Add salt,red chilli powder,pappula podi  and combine well.Cook for few more minutes tossing constantly.Make sure that the cooked brinjal pieces do not become mushy.
  5. Garnish with Cilantro and serve hot along with rice/rotis.

Wednesday, March 30, 2011

Green Peas Paneer/Matar Paneer

A chunk of a paneer and fistful of peas are left over in refrigerator. So thought of preparing Matar paneer with rotis.This North Indian dish is a lip smacking recipe @ my home.Coming to the recipe..

  • 250 gms Paneer
  • 1 cup fresh peas
  • 1 medium sized onion finely chopped
  • 1 tsp green chilli paste,ginger paste,garlic paste
  • 2 tomatoes finely chopped
  • 1 tsp red chilli powder
  • pinch of turmeric powder
  • 1 tsp Kasuri methi(optional)
  • 1 tsp malai(meegada)
  • 1 tsp garam masala powder
  • salt to taste
  • oil for frying

  1. In a large wok heat oil and once it is hot add onions ,saute till transparent.
  2. Add ginger garlic,green chilli paste,turmeric powder and combine
  3. Now add tomatoes and bring to a boil until the oil separates.
  4. Mean while saute the paneer pieces in 1 tsp ghee till they turn into light brown color.
  5. Add 1 cup of water,green peas,paneer and boil for 5 minutes.
  6. Add garam masala powder,chilli powder,malai,kasuri methi and cook for 5 more minutes.
  7. Serve hot with rotis.
Sending this post to event hosted by akila Dish Name Starts with G

Thursday, March 24, 2011

Masala Jeedipappu/Masala Cashew

A very quick nutritious snack.With a bit of chilli powder and dallop of ghee you can pass around with drinks when you warm up guests.Preparing this is little tricky.Sprinkling the masala powder on roasted cashews makes masala and ghee stick to the vessel instead of cashews.Take a wide plate and spread cashews.Now sprinkle the masala powder and toss well until the masala coats well to the cashews.

Tuesday, March 22, 2011

Oats Buttermilk

I am not a good fan of oats.But Sri likes to have oats as a part of breakfast/dinner. The other day when I was going through some journal's health column it was mentioned that oats when consumed with buttermilk than milk is more healthy and helps in reducing weight faster.Though Sri and me are not obese to follow this recipe,I just want to try this combination as I heard fr first time.This can be prepared in jiffy and I love the taste of the recipe of course I love all recipes made of buttermilk.Coming to the recipe.

  • 1 cup quaker oats
  • 1 cup thick butter milk
  • salt to taste
  • 1 tsp chopped green chillies
  • 1 tsp chopped ginger
  • pinch of Asafoetida 

  1. Boil oats until they become soft.
  2. Add the boiled oats in butter milk and combine with all ingredients.
  3. Serve cold.You can also add curry leaves and cilantro which enhances the taste.

Sunday, March 20, 2011

Chicken Fry

My sister is one big chicken freak and Srikanth too. They will eat it for breakfast too if possible. This simple recipe learned from my mom is a hot favorite to all of my family members.

  • 500 gm chicken(cane be either bone/boneless)
  • 1 tsp turmeric powder
  • 1 tbsp salt
  • 2 tbsp oil for frying

Coarse Powder:
  • 2 tbsp coriander powder
  • 1 tsp red chilli powder(adjust as per spice levels)
  • 2 tbsp grated dry coconut
  • 8-10 garlic pods

  1. Wash the chicken thoroughly in Luke warm water.
  2. In a deep pan add 1 cup water,chicken pieces,turmeric powder and salt.
  3. Cook until all the water evaporates stirring in between.
  4. Once the water is about to evaporate reduce the flame to low.
  5. Add oil and stir it carefully so that the chicken pieces do not break for 2 minutes.
  6. Now grind the ingredients mentioned in the coarse powder and add to chicken.
  7. Stir fry so that all the pieces are well coated with masala powder.
  8. Cook for 3-5 minutes and serve hot along with rotis/rice.

Saturday, March 12, 2011

Rotini Pasta-tomato twist

Though Pasta is an Italian cuisine there is a short shorty on its birth.Pasta is believed to have originated in China, but it was rediscovered by Marco Polo, an Italian explorer who ventured to China in the time of the Yuan Dynasty. After Polo's visit, he brought back the noodle to Italy, where it was modified. There are different varieties of pasta based on its shape. This post is on Rotini Pasta..Rotini is a type of helix shaped pasta mostly consumed with tomato based sauces. Coming to the recipe..

  • 2 cups rotini Pasta
  • 1 big tomato cooked and pureed
  • 1 tbsp milk
  • 1 small onion grated(yes its grated not chopped)
  • 4 garlic pods chopped into small pieces
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • pinch paprika
  • 1/2 tsp red chilli powder
  • 1/2 tsp oregano(optional)
  • 1 tsp olive oil

  1. Add olive oil in a deep pan and once it is hot saute garlic and onion for few minutes.
  2. Now add tomato puree, on boiling add pasta and all other ingredients.
  3. Open cook for 5 minutes stirring occasionally.
  4. At the end reduce heat to low and stir continuously so that the puree is absorbed by pasta.Turn off the stove when pasta absorbs all the ingredients.
  5. Serve hot.

Monday, March 7, 2011

Thota kura aloo fry

Bunch of amarnath leaves were sitting in the refrigerator.Today I want to try some new recipe with this greeny vegetable.When I was go-ogling I found the combination of stir frying amarnath with my(of course everyone's) all time favorite aloo in Sailu ji's blog.Especially I just want this recipe to be consumed by my sister as she avoids greeny vegetables.The taste is heavenly and my sister too liked it. 
Coming to the recipe..

  • 2 large potatoes peeled,cut into small cubes and cooked
  • 2 large bunches of amarnath leaves
  • 1 medium sized onion cut into small pieces
  • pinch f turmeric powder
  • salt to taste
  • 2 tbsps oil

For popu/tadka:
  • pinch of mustard seeds,fenu greek seeds,cumin seeds
  • 1 tsp black gram
  • 2 red chillies teared into small pieces
  • curry leaves
  • coriander leaves
  • 2 tbsp Chick Pea powder/pappula podi
  • 1 tsp red chilli powder
  • 1 tbsp roasted grated dry coconut(optinal)

  1. Boil amarnath leaves and aloo separately.Drain water and keep aside.
  2. In a pan add oil,once it is hot add all popu seeds on spluttering add onion pieces.
  3. When the onion pieces turns transparent add turmeric powder,red chilli and saute for 2 minutes.
  4. Now add boiled amarnath and aloo to the popu and saute for few seconds.
  5. Add pappula podi/chick pea powder,red chilli powder,roasted coconut and cook for 5-8 minutes.
  6. Finally garnish with coriander leaves and serve hot with rotis/rice.

Sunday, March 6, 2011


Phirni is a kind of kheer made from rice and milk. This dessert of rice is thickened in milk, set in earthenware cups with nuts.It is a tradition in Bangladesh to serve Phirni in Eid days for Muslims.The dish is mostly consumed at Muslim weddings and prepared on the feasts of Eid ul Fitr.Mostly eaten in  majority areas of North India, Pakistan and Afghanistan. This can be prepared in flavors of mango,saffron etc. Tahemeem should know more on this recipe..Are you there dear!!...
Coming to recipe..

  • 5 tbsps Basmati rice soaked in water and made into fine paste,
  • 1 ltr low skimmed milk,
  • pinch of cardamom powder,
  • 1 cup sugar,
  • 10-15 pistachios,blanched,peeled and sliced,
  • pinch of saffron color.

  1. Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. 
  2. Cook till rice is completely cooked, stirring constantly otherwise it forms lumps.
  3. Add saffron and mix well.
  4. Now add sugar and cardamom powder and cook till sugar is completely dissolved. 
  5. Pour into earthenware and garnish with pistachios. 
  6. Chill in a refrigerator for an hour before serving. 

Saturday, March 5, 2011

Saturday Brunch:Aloo-Gajar Kati roll/mushroom soup/Raw Mango dal

I was so busy this week with office work and could not blog any posts.Last week I visited in laws house and totally enjoyed roaming here and there .. no cooking.... no status calls..nothing.. hmm .. so I don't have no posts in drafts too to submit..During week days there is a sort of routine in the food too. So I try to avoid routine food and spend much time in kitchen as the weekend provides two days to recharge. This week end its veggie brunch in my home. I prepared alu-gajar kati roll for breakfast and mushroom soup for appetizer following rice with mamidikaya pappu,rasam and thick curd.

Kati roll is street-food originating from Kolkata.pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. Kati Roll comes in a large number of variants. The innovations tend to be in two areas - the fillings or the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton.One can put various kinds of sauces, a dash of vinegar, a squeeze of lime, sometimes a shake of chaat masala and maybe some julienned carrots.I tried with julienned carrots and aloo along with some green peas.

Kati Roll Ingredients:

For rotis:
  • 1 cup atta(wheat flour)
  • 1/2 cup low fat milk
  • pinch of salt

For filling:
  • 1 cup julienned carrots, aloo
  • fistful of boiled peas
  • 1 tbsp green chilli ginger garlic paste
  • pinch of turmeric powder
  • 1 tsp amchur powder
  • 1 onion finely sliced
  • salt to taste
  • 2 tbsps oil
  • small cup green chutney(mandatory)

  1. Dissolve salt in 1 tbsp of water and mix with wheat flour,slowly add milk and form a soft dough.Cover with you lid for 10 minutes until you prepare the filling.
  2. Heat oil in a vessel, add the ginger-green chili-garlic paste and saute for few secs. Add blanched carrots, alu, green peas and saute for 10 mts.  Add turmeric pwd, amchur powder,salt and coriander powder and combine.Pour 1/4 cup of water and cook until water evaporates.Turn off heat.
  3. In a small bowl, combine the raw sliced onions with green chutney and keep aside.
  4. Prepare rotis and let the cook lightly on both sides.
  5. Spread some onion green chutney filling and place 2 tbsps of carrot-aloo filling in the center of the roti. Now roll the roti to form a roll and wrap  the lower part in an aluminium foil.Serve hot.
Procedure for preparing Green Chutney:
  • 1/2 cup coriander leaves
  • fistful of mint leaves
  • dash of lemon juice
  • 1 tbsp ginger-green chilli paste
  • salt to taste
  • 2 tbsps water

Wash coriander and mint leaves thoroughly,drain water. Grind all the ingredients mention above into fine paste.

Mushroom Soup:

  • 4 mushrooms cleaned and chopped into small pieces
  • 1 tbsp garlic paste
  • 2 tbsp spring onion greens cut into small pieces
  • 1 tbsp corn flour
  • 2 cups water
  • salt to taste
  • pinch of pepper powder

  1. Add mushrooms,garlic paste to water and boil till mushrooms are soft.
  2. Now add pepper powder and salt.
  3. Combine corn flour with 1 tbsp of water and add slowly to the boiling mixture.Mix it well.Cornflour adds thick consistency to the soup.
  4. Finally add spring onion greens and serve with corn flake crumbs.
  5. Serves as a very good appetizer.
Mamidikaya pappu:

Summer is about to start and rythu bazar(Sabzi Mandi) is full of raw mangoes. I love recipes of raw mango in any form like pachadi or pappu.I remember those hot sunny summer school days where mom was busy in preparing pickles.I used to take of handful of mango pieces and eat along with salt and chilli powder.. Yummmmmmm.. the thought itself makes my mouth water,hope yours too..The combination of raw mango with lentil dal is a heavenly recipe.Coming to the recipe its very easy and can be prepared in few minutes.

  • 1 cup lentil/tur dal
  • 1/2 cup raw mango pieces(adjust as per sour levels)
  • 4 green chillies
  • a pinch of turmeric powder
  • salt to taste

For popu/tadka:
  • few mustard seeds,fenu greek seeds,cumin seeds
  • 2 red chillies
  • 5-6 garlic pods
  • 2 tbsp oil
  • 1 medium sized onion cut into small pieces
  • few curry leaves and coriander leaves.

  1. Soak tur dal for 20 minutes. Pressure cook dal,mango pieces,turmeric powder upto 4 whistles or until dal gets soft.
  2. Mash the dal and keep side.
  3. Heat oil in a pan and add mustard,fenu greek and cumin seeds.On spluttering add onion pieces and saute till transaparent.
  4. Now add garlic pods,red chillies. Combine the above popu and dal and cook for few minutes.
  5. Finally add coriander leaves and serve hot with a dallop of ghee.

Tuesday, February 22, 2011

Chilli Paneer

Thanks to the surprise rainfall on Monday morning, the pleasant shower was welcome to the Spring season. During such drizzling's I prefer to cook hot and spicy items and today its Chilli Paneer's turn with a sip of hot coffee.Coming to the recipe...

  • 200 gm paneer cut into small pieces
  • 1 capsicum cut into long pieces
  • 1 big white onion cut into small pieces
  • 2 tbsp onion greens
  • 1 inch ginger - cut in long thin pieces
  • 4 garlic pods cut into small pieces
  • 2 tbsp cornflour
  • 1 tsp White Vinegar
  • 2 tsp Dark soya sauce
  • 1 teaspoon red chilli paste(adjust as per spicy levels)(I used red chillis not the dried ones)
  • 2 tsp tomato sauce
  • 1 tsp black pepper powder
  • Oil for frying
  • Salt to taste
  • 1/2 cup water
  • 1/2 cup of green coriander chopped finely

  1. In a bowl mix 1 tbsp of corn flour,pepper powder,1/2 tsp salt with water to form thick paste.Marinate the paneer pieces for half an hour in the paste.
  2. In a deep pan fry marinated paneer pieces till golden brown and place on tissue papers.
  3. Now in a wide pan add 1 tbsp of oil.Saute ginger and garlic pieces on high flame. Add white onion pieces and saute for 2 mins.
  4. Add capsicum pieces and saute for few more minutes. Capsicum should retain its crunchiness.
  5. Now add red chilli paste,tomato sauce,soy sauce,vinegar,water and cook for few minutes.
  6. Add paneer pieces,1/2 tsp salt and cook for 2 more minutes.
  7. Mix the remaining 1 tbsp corn flour with water and combine on high flame tossing all the contents for 2-3 minutes inorder to make the recipe thick. 
  8. Garnish with chopped cilantro,chopped onion greens and serve hot.

Friday, February 18, 2011

Rava Laddu

My brother loves Rava Laddu and this time I surprised him by sending the laddus to him. As a first try I opted the basic method of preparing laddus where in the roasted rava is mixed with sugar powder,cardamom powder and milk.Coming to the recipe..

  • 1 cup rava
  • 3/4 cup sugar
  • 1 tsp cardamom powder
  • 3 tbsp grated coconut
  • ghee roasted almonds,cashews,raisins,
  • 1/4 cup milk
  • 3 tbsp ghee
  1. In a wide pan heat ghee roast the grated coconut.Keep aside.Now add rava and roast until it becomes red in color.
  2. Make fine powder of sugar.
  3. In a vessel add powdered sugar,rava,cardamom powder and combine well.
  4. Pour milk spoon by spoon and combine well so that the mixture should be semi dry.
  5. Grease your hands with ghee and make small dumplings.Top each laddu with ghee roasted cashew and raisin. Let the laddus dry fo 2 hrs and store in air tight conatiners.
Since milk is used finish the laddus within one week.If the rava is not roasted properly, the laddus come out to be very sticky. So fry till it turns slightly reddish.

Next time will post the recipe without milk.

Thursday, February 17, 2011

Paneer Bhurji

For todays dinner I prepared Paneer Bhurji as the side dish as afternoons left over muvvankaya was there.Morning times in hurry to office I could not capture photos,so not able to post Muvvankaya recipe.Paneer is the Indian cottage cheese and is made by curdling milk with some acidic food.Paneer bhurji is a punjabi vegetable recipe with paneer or cottage cheese crumbled and then cooked with a choice of onions, tomatoes and select masalas.Coming to the recipe..

  • 250 gms grated paneer
  • 1 big onion cut into small pieces
  • 3 green chillies finely chopped
  • 1 tsp ginger garlic paste
  • pinch turmeric powder,chilli powder,pepper powder,
  • salt to taste
  • few coriander leaves
  • few curry leaves
  • 1 tbsp oil for frying
  • 1/4 tsp mustard

  1. Heat oil in a pan.Once heated add mustard seeds.On spluttering add onions and fry till transparent.
  2. Now add turmeric powder,ginger garlic paste and saute till the rawness disappears.
  3. Add green chilli pieces and fry for few seconds.
  4. Now add grated paneer. As the paneer retains water saute till the water disappears.
  5. Add chilli poder,pepper powder,coriander leaves and cokk for 3 minutes.
  6. Serve hot with rice/rotis.

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