Monday, November 29, 2010

Chilli paneer dry recipe, How to make chilli paneer dry

Chilli paneer dry recipe - Indo-Chinese fusion recipe, step by step pictures and full video, How to make chilli paneer dry.
Chilli paneer dry is a quick snack or starter, even can be side dish for fried rice etc. Few weeks back I realized I make only few repeated paneer dishes at home which we all got bored of🙄…Then when I saw this easy Chilli paneer recipe in a cookbook I borrowed from library,I just cant wait to try it🤩,it was very simple yet one of the favourite style of recipe which my kid 👦loves…He loves Indo Chinese fusions like Gobi manchurian etc..etc..He enjoyed it a lot as I expected👸.. So I thought I will share here too, how to make chilli paneer like restaurant at home. Let's learn in easy steps and do not forget to check out the notes section for tips and tricks!

How to make Chilli paneer dry full video

Chilli Paneer Dry recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack/ side dish
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 2


Paneer(cubed) - 200 gms / 1 & 1/2 cup

Capsicum - 1  

Onion - 1 

Green chilli - 4

Soy sauce - 1tsp

Chilli sauce/ tomato sauce - 1 tbsp

Lemon juice - 2 tsp

Pepper powder (black) - 1/2 tsp

Garlic flakes - 5 

Chopped coriander - 4 tbsp

Salt - as needed

Batter for frying Paneer cubes

Oil - As needed for deep frying

Maida/ all purpose flour - 1 & 1/2 tbsp

Corn flour - 1 & 1/2 tbsp

Cooking soda - a small pinch

Salt - As needed 


  1. Make a batter out of maida and cornflour with salt,the batter consistency should not too thick, just it has to coat the paneer. Deep fry the paneer cubes by dipping them in this batter ,drain in paper towel. You can soak the paneer cubes in hot water before deep frying. Or directly use it from freezer. When we directly use from freezer, it splutters lot while deep frying. So, better to keep it immersed in hot water and use.
  2. chilli paneer dry recipe 1
  3. Cube the onion,capsicum,slit the green chillies and crush the garlic flakes roughly. You can very finely chop the garlic too and use. Heat a wide pan with 2 tsp oil and add garlic, green chillies,give a fry.Add the onion and fry till transparent.
  4. chilli paneer dry recipe 2
  5. And then add the capsicum. Give a stir in high flame.Reduce flame and add the sauces,pepper salt and mix well.
  6. chilli paneer dryrecipe 3
  7. Add the deep fried paneer cubes and mix in the lemon juice and toss well until everything blends evenly. Lastly add the coriander leaves and transfer to the serving dish. (You can add spring onions too).
  8. chilli paneer dry recipe 4

  • If your maida batter is too thick, while tossing, it might come off from the paneer. So make sure not to make the batter too thick. 
  • Another tip for the outer layer to stay intact with the paneer, after deep frying, you can coat the paneer cubes with a tbsp of maida before dipping in the batter.
  • Pepper and garlic are the two things I love in this. 
  • My cubed capsicum in cup measurement - 3/4 cup to 1 cup
  • You can add finely chopped ginger. 
  • You can use red chilli powder too for attractive colour. 
  • Goes well with fried rice or can have as starter.Eat hot!
  • If you want to avoid deep frying, just use the paneer cubes as such and proceed with the recipe.

Thursday, November 25, 2010

Vegetable spring roll recipe, Vegetarian

This is also one of the thing I learnt from my SIL here in Singapore. This is the first snack I learnt to make of my own,that too a different cuisine,when I came newly to Singapore. I proudly make this when our relatives visit us…😎 Very simple to make starter and can make pre preparations and  do in a jiffy after the guest comes. All you need is patience and free time!!


Vegetarian Spring rolls

Recipe Cuisine: Oriental  |  Recipe Category: Snack
Prep Time:25 mins    |  Cook time: 20 mins     Makes: 20


Cabbage&carrot,finely chopped - 2 cups

Pepper (black/white) - 1 tsp

Soya sauce - 1/2 tsp

Salt - As needed

Olive oil - 2 tsp

Spring roll sheets - Frozen, shop brought

Maida/ APF - 1 tblsp

Oil - To deep fry


  1. To julienne carrot, the easy way is to thinly slice it diagonally and then stacking the slices and cut into strips. You need sharp knife for better results. 
  2. 1-step
  3. For cabbage julienne, just slice it, you will have fine julienne. Heat a pan with olive oil and add the carrots first and fry for a minute.Then add the cabbage and fry for one more minute in high flame.
  4. 2-step
  5. Add the soy sauce,salt and pepper powder and fry in medium flame for one more minute. or until the cabbage is just done. Retain its crunchiness don’t over cook to make it soggy.That’s all,our stuffing is ready.
  6. 3-step
  7. To make the spring roll, as per the instructions given in the cover of the pastry sheets, thaw the pastry sheets (keep out for 45 mins). Cover with a wet kitchen towel to avoid drying. Take one sheet carefully and keep as shown in the picture. Keep the stuffing a little above one corner.
  8. 4-step
  9. Take that corner and roll in such a way to cover the stuffing until half way.
  10. 5-step
  11. Make a paste of maida with little water and use that to line the corners of the pastry sheets as shown in the picture. 
  12. 6-step
  13. Roll till half way as shown. Fold the corners both the sides towards the center shown in the picture. Again roll tightly to make it completely sealed.
  14. 7-step
  15. Repeat the process to finish the stuffing. Keep covered until cooking,to avoid drying. We can either deep fry or shallow fry these spring rolls. I just used 2 tsps of olive oil to fry in a shallow pan. Or deep fry in hot oil. Oil should be hot while you drop and cook in low flame until it is golden in colour. Keep turning for even cooking.
  16. 8-step


    • Until step 8 before deep frying, you can finish and cling wrap it in a plate, keep it refrigerated to fry later part of the day. Or freeze it and can be used upto a week or 10 days.
    • To get crispy spring rolls, you must cook in low or medium flame.


Saturday, November 20, 2010

Paruppu idiyappam - Idiyappam varieties

paruppu idiyappam

Idiyappam is our family favourite… My kid and my hubby loves the simple sweet idiyappam mixed with sugar and coconut though.. But I love the savoury versions better and don’t even touch the sweet versionSarcastic smile. I love all the tangy version like lemon,tamarind… And this one too… My  mom makes this for dinner and she makes 3 varieties –sweet/this mild paruppu idiyappam /tangy version. Since I make idiyappam for breakfast always,I either make only sweet or with tangy version. This version of paruppu idiyappam takes some work,so I make in weekend mornings. Its healthy too.

Monday, November 15, 2010

Mango sago recipe | Mango sago pudding recipe

Mango sago dessert
Easy mango sago recipe with condensed milk and sago. With step by step pictures for easy understanding! My hubby is not so foodie,he will eat whatever I cook,he has no expectations,obligations regarding food…When I ask him what do you want for dinner/lunch or anything specific you want-his answer will always be ‘as you like/as per your wish/anything is fine for me’. It will be once in a blue moon when he asks me something.
Most of the time it would be Kesari 😏That blue moon came a month back,when he had this Mango Sago with his colleague in a food court near his office one evening. He told me he liked it very much and even managed to tell me the ingredients and the way to make. I was postponing as mango season just passed, but yesterday when I saw gundu mangoes in Fairprice, I took one,determining instantly to try that out and treat my man ;)

I google-d for the recipe for reference,still came out with a simpler way than elsewhere…😉thats coz for my convenience and ease. Its an easy to make,mild sweet pudding/dessert,has to be served chilled…!
Mango sago dessert

Mango sago recipe

Recipe Cuisine: Oriental  |  Recipe Category: Dessert
Prep Time: 1 hr soaking time    |  Cook time: 15 mins    Serves: 3


Ripe mango - 1 big sized(1 & 1/2 cup approx.)

Sago (small) - 1/4 cup

Condensed milk - 1/2 cup

Milk - 1/2 cup

Sugar -  1 tbsp (If needed)


  1. Soak sago for an hour. Wash it to remove excess starch before and after soaking process.I used the small ones,not too very small variety also,size of black pepper.
  2. Soaked sago
  3. Boil enough water first and add the soaked sago and cook until its soft and translucent.
  4. Boil
  5. Drain water in strainer and wash it under running tap water to wash out the excess starch.
  6. Wash
  7. Chop the mangoes (no skin) and reserve finely chopped mango pieces(1/4 of a mango) for garnish.
  8. Mango,condensed milk,milk
  9. Blend rest of the mango pieces with condensed milk and milk,sugar if desired to a smooth paste.
  10. Ground paste
  11. Add more milk if you want to change the consistency.Transfer to a bowl,add the cooked sago.
  12. Add sago
  13. Mix well and keep refrigerated. Garnish with chopped mangoes just before serving.
  14. Mixed well


  • The original recipe uses evaporated milk and sugar. I replaced with condensed milk.
  • If you want you can add mango juice too in this.
  • Adjust the sweet according to your taste and I used low fat milk and low fat condensed milk.

Tastes great when served chill,enjoy the awesome texture of sago and mango combo!


Wednesday, November 10, 2010

Sev puri recipe | Sweet chutney recipe


 Sev puri recipe with sweet chutney (dates chutney) recipe . I have an endless love towards chat items… Right from my childhood days I love all the chat items… And after long time I tried this today,a real treat for my taste buds!! I referred vah chef for the puri recipe and Priya’s blog for sweet chutney. Check the ingredients list for respective recipes (green chutney, sev, puri recipes)




Dates(de seeded) - 14

Tamarind - 1 tbsp tightly packed

Jaggery - 3 tbsp or as needed

Red chilli powder - 3/4  tsp

Chat masala or black salt - 3/4 tsp

Cumin seeds, roasted and powdered - 1 tsp

Water - As needed


  1. Pressure cook the dates and tamarind with very little water upto 3 whistles.
  2. Cooked dates and tamarind
  3. Cool down and extract a thick juice from tamarind,grind the dates in to smooth paste..
  4. dates chutney for chaats
  5. Mix the tamarind extract,dates paste,jaggery,water and bring to boil.
  6. Mix,boil
  7. Add red chilli powder,chat masala or black salt and mix well. Boil until glossy.
  8. Add red masala
  9. Add the roasted jeera powder lastly and give a boil.
  10. Add powdered jeera
  11. Let the chutney be thick like the tomato sauce in consistency.


  • You can add raisins along with dates too.
  • Can be stored for a month in refrigerator.
  • Jaggery should be adjusted according to the sweetness from the dates. But more the jaggery, glossy your chutney will be.


For Making SEV POORI :

Sev poori

Sev Puri recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 2


Crispy Puri - 8

Sev - 1/2 cup

Potato - 1, boiled and cubed

Onion - 1/2, finely chopped

Tomato - 1/2, finely chopped

Sweet chutney - 2 tbsp

Green chutney - 2-3 tsp

Chopped Coriander - 1 tbsp

Chat masala - 1/2 tsp

Lemon juice - 1 tsp

Finely chopped mango - 1 tbsp

You can add pomegranate 1 tbsp too.


  1. Break the puris in a plate and sprinkle all the ingredients one by one. I used lemon juice to mix it with onion.
  2. Ingredients Sev pooriPotatoonion tomatoall together

Enjoy a hearty,yummy,delicious SEV PURI !! Consume as soon as you mix...

Sev poori

Thursday, November 4, 2010

Diwali greetings | Diwali wishes

இனிய தீபாவளி வாழ்த்துக்கள்
Catch you all after Diwali!

About Me

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Rajeswari Vijayanand

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