Indian Vegetarian Recipes

Pallipalayam Paneer recipe

Pallipalayam paneer recipe – If you are looking for a non-deep-fried starter for a party, try this recipe Pallipalayam Paneer recipe with step-by-step pictures.

Pallipayalam is a small town in Erode district of Tamilnadu. The original recipe is a non-vegetarian recipe. I have heard about this recipe a lot on many cooking channels and TV shows. The dish is known for its simplicity and taste. Recently during my India trip, I tasted a vegetarian version of this using Paneer. We went to the restaurant with friends and one of our friends recommended trying out this recipe in that restaurant.

We all loved it and the Pallipalayam Paneer tasted so yummy. I decided to try this recipe at home and noted it on my to-do list. I gathered all the ingredients for this, the main key is to use fresh paneer instead of frozen paneer. The paneer should be super soft and not hard. I have seen some people use Mushrooms instead of paneer.

Pallipalayam Paneer recipe is a simple dish with easily available ingredients at home, pairs well with chapati or dosai too. Also check out other interesting Paneer recipe, Chili paneer, Paneer kheer, Paneer biryani.

Pallipalayam Paneer recipe

Easy paneer starter sauted in simple spices

Course Starter

Cuisine Indian

Keyword paneer recipes,, recipes using paneer, starters

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Jeyashri suresh

Ingredients

1 cup paneer cubes use fresh paneer
1 tbsp oil
5-6 dried red chili
3 tbsp coconut cut into thin slices
½ tsp fennel seeds
½ cup small onions thinly sliced
2 tsp ginger garlic paste
Few curry leaves
½ tsp turmeric powder
Salt as needed

Instructions

Cut the red chili into 3 pieces (long variety) Take out the seeds.
In a pan add oil and add fennel seeds and the cut red chilis.
Saute for few seconds and add few curry leaves and thinly sliced small onions.
Saute till the onions become translucent
Now add the ginger garlic paste and thinly sliced coconut.
Mix well and saute till raw smell goes off
Add salt and turmeric powder.
Mix well.
Add 1 cup paneer cubes. I used fresh paneer, if using frozen paneer soak in hot water for 10 minutes, drain the water and use.
Mix well and cook for a minute.
Switch off the flame.
Delicious pallipalayam paneer is ready
Enjoy as a starter.

Video

Notes

Notes:
1. Take out the seeds from the red chili, else it will be very spicy.

2. If using frozen paneer, take it out and soak it in hot water for 10 minutes before use.

3. Do not cook for a long time after adding the paneer, it will become rubbery.

4. Paneer can be replaced with Mushroom to make Pallipalayam Mushroom.

Cut the red chili into 3 pieces (long variety) Take out the seeds.
Add oil, fennel seeds, and the cut red chilis in a pan.
Saute briefly and add a few curry leaves and thinly sliced small onions.

Saute till the onions become translucent
Now add the ginger garlic paste and thinly sliced coconut.
Mix well and saute till the raw smell goes off.

Add salt and turmeric powder.
Mix well.

Add 1 cup paneer cubes. I used fresh paneer, if using frozen paneer soak it in hot water for 10 minutes, drain the water, and use it.

Mix well and cook for a minute.
Switch off the flame.

Delicious pallipalayam paneer is ready
Enjoy as a starter.

The post Pallipalayam Paneer recipe appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.