Recipe for a quick and easy butter tossed rice made with the addition of paneer and herbs. Perfect for a quick meal or to pack for lunch box.
This recipe is from my dad, who used to cook regularly at home and still does. During the 80s and even the 90s, paneer was considered a very exotic ingredient in Tamil households. My athama taught my dad how to make paneer at home. Slowly in the nineties, Nilgiris started selling packaged paneer. Every week, he would try something new, and most of the dishes he made for us were delicious. He would add a little bit of this and a little bit of that, resulting in delicious meals with minimal ingredients. This recipe is one of those. There were no names for the dishes he made. We called this butter rice. The ingredients are simple, and it comes together in just 15 minutes if you have cooked rice on hand. The combination of mint and butter mixed with rice brings back a wave of nostalgia for me. My dad has excellent knife skills, and he meticulously chopped the ingredients. For this recipe, the paneer needs to be cut into really small cubes. The only changes I’ve made to the recipe are using red chili flakes instead of broken red chilies and using Basmati rice instead of regular parboiled rice, which my dad used. I hope you like this recipe.
Here are the ingredients you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD 3 Liter Stainless Pressure Cooker https://amzn.to/3rxv6D4 Single Piece Teak Wood Chopping Board https://amzn.to/3gxkG08
Here is the video of how to make – Mint Butter Rice With Paneer | Easy 15 Minute Recipe | Perfect For Lunch Box
For cooking rice
1 cup basmati rice 1.5 cups water 1/4 teaspoon salt
For the fried rice
1 tablespoon vegetable oil 1 teaspoon minced garlic 1 teaspoon minced ginger 2 green chillies, finely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped capsicum 1/2 teaspoon salt 2 tablespoons finely chopped mint leaves 1/2 teaspoon chili flakes 1/2 cup paneer, cut into small cubes 1 teaspoon butter 1/4 teaspoon sugar 2 tablespoons finely chopped spring onions
Wash and soak the rice for 15 minutes. Drain the water and add it to a 3-liter pressure cooker. Add water and salt. Cook for 2 whistles (approximately 5 minutes). Remove from heat and let the pressure settle. Open the cooker and transfer the rice to a plate. Let it cool completely.
Heat oil in a pan and add minced garlic, ginger, and green chilies. Add onion, capsicum, and salt. Sauté for a couple of minutes until the onions are soft. Add the chopped mint leaves and red chili flakes. Add the cubed paneer. Cook for a couple of minutes.
Add the cooked rice, butter, and a little sugar. Toss well to combine. Finish with a generous sprinkling of spring onions.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
For cooking rice
1 cup basmati rice 1.5 cups water 1/4 teaspoon salt
For the fried rice
1 tablespoon vegetable oil 1 teaspoon minced garlic 1 teaspoon minced ginger 2 green chillies, finely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped capsicum 1/2 teaspoon salt 2 tablespoons finely chopped mint leaves 1/2 teaspoon chili flakes 1/2 cup paneer, cut into small cubes 1 teaspoon butter 1/4 teaspoon sugar 2 tablespoons finely chopped spring onions
Wash and soak the rice for 15 minutes. Drain the water and add it to a 3-liter pressure cooker. Add water and salt. Cook for 2 whistles (approximately 5 minutes). Remove from heat and let the pressure settle. Open the cooker and transfer the rice to a plate. Let it cool completely.
Heat oil in a pan and add minced garlic, ginger, and green chilies. Add onion, capsicum, and salt. Sauté for a couple of minutes until the onions are soft. Add the chopped mint leaves and red chili flakes. Add the cubed paneer. Cook for a couple of minutes.
Add the cooked rice, butter, and a little sugar. Toss well to combine. Finish with a generous sprinkling of spring onions.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/mint-butter-rice-with-paneer/
Recipe for chicken soup made with chicken stock made from scratch and chicken and egg stir fry. Recipe with video
“Kozhi Soup And Muttai Kari” is an easy and perfect two-in-one recipe that combines the flavors of chicken stock in a delicious soup, while the shredded chicken is transformed into a flavorful, peppery stir-fry, complemented by scrambled eggs. The addition of eggs to the chicken is a brilliant concept, as it not only enhances the volume of the stir-fry but also provides a delightful contrasting texture. This stir-fry recipe yields four servings and pairs perfectly with rice or dosai.
Here are the things you can buy online for making this recipe White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn Stone Flower Spice – Kalpasi https://amzn.to/46ECOhb Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of how to make Kozhi Soup And Muttai Kari | Two In One Recipe | Chicken Soup And Chicken Stir-Fry With Eggs
For cooking chicken stock
500 grams chicken, bone-in 1/2 teaspoon salt 1/4 teaspoon turmeric powder 2 cups water
For the soup
1 tablespoon coconut oil 1/2 inch cinnamon (cassia) 1 star anise 4 cloves 1 pinch kalpasi 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 1 sprig curry leaves 2 tablespoon onions, chopped 1 teaspoon ginger garlic paste 1.5 teaspoon besan – kadala maavu 1/2 teaspoon red chilli powder 1/2 teaspoon black pepper powder 1/4 teaspoon cumin powder 2 sprigs coriander leaves *cooked chicken stock from above
For the muttai kari
3 tablespoon vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon fennel seeds 2 green chillies 2 sprigs curry leaves 1.5 cups onions, sliced 1 tomato, chopped 1 teaspoon ginger garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon curry masala powder 3/4 teaspoon salt (divided) 4 eggs 3/4 teaspoon black pepper powder 2 sprigs coriander leaves *shredded chicken from above
Cooking the chicken
In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in chicken for better flavor. Include bony pieces for added richness to the stock. Cover the pressure cooker and cook for 4 whistles (approximately 5-6 minutes). Remove from heat and allow the pressure to settle. Open the cooker and take out the cooked chicken pieces. Shred the chicken and set it aside. Discard the bones. The chicken stock will be used for the soup, while the shredded chicken will be used for the stir-fry.
Making the soup
Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté briefly until the spices become aromatic. Add the chopped onions and sauté until they soften. Stir in the ginger garlic paste and cook for a minute over medium flame. Add besan (kadala maavu) and roast it well to enhance the soup’s body and nutty flavor. Sprinkle red chilli powder, black pepper powder, and cumin powder. Sauté for a few seconds. Pour in the chicken stock. Taste and add salt if necessary, considering salt was already added while cooking the chicken. Mix well and bring the soup to a boil. Once the soup is boiling, add coriander leaves and remove from heat. Serve the soup as it is or as a rasam with rice.
Making the muttai kari
Heat oil in a pan and add cumin seeds, fennel seeds, green chillies, and curry leaves. Sauté briefly. Add the sliced onions and cook until they begin to brown slowly. Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Cook until the tomatoes turn soft. Push the mixture to one side of the pan and crack the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, additional oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking. Add the shredded chicken to the pan and mix well with the onion-tomato mixture. Sprinkle black pepper powder and toss everything together. Finally, garnish with coriander leaves and remove from heat. Serve the muttai kari.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
