Samosa is a deep-fried stuffed Indian snack popular all over the world for the mouth-melting taste of it.

Kadai Paneer

Kadai Paneer is a spicy delicious Indian Dry Curry.

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My apologies for not updating this blog for months, I've been very busy with my tight schedule as I was involved in work related to various types of art... So here, I'm back with a new recipe, hope you like it!

Raw Rice - 2 cups
Idly (Boiled) Rice - 2 cups
Urad Dal - 1/2 cup
Sago - 1/2 cup
Fenugreek Seeds - 1 cup
Salt - to taste
Cooking Soda - as needed(I used 1 pinch of cooking soda for approx. 500ml of batter)

Soak  Idly rice, raw rice together  for atleast 4 hours.
Soak Urad Dhal and fenugreek seeds together and sago separately. 
First grind Urad Dhal and fenugreek seeds till it becomes smooth and fluffy.
Then add sago, soaked rice, enough water  and grind till the mixture becomes a smooth paste.
Add required amount of salt, mix well and allow it to ferment (keep the batter overnight for good fermentation.)
When the batter is ready to make aapams,  add baking soda  and water  and mix well.
The appam batter should be a bit thinner than the batter used to make Dosa, and should not be thick, it needs to be light but not too watery. The consistency of a batter is very important in making an Appam.
Heat an aappa Kadai/Pan and put two scoops of batter into the pan. (I use a non-stick pan which makes it easier for me to cook).
Tilt and rotate the pan until the batter spreads around forming a circle and cover the pan with a lid.
The centre will become puffy and soft like an idly, while the edges will be crispy like dosa.

Your delicious aapam will be ready to be eaten! It can be served with vegetables stew, coconut and chilley chutneys, kurmas or coconut milk which is, in fact, my family's favourite!

Kadai Paneer


Paneer  -250gms (cut into cubes or thin fingers)
Oil        - 3 tbls
Ginger paste -1 tsp
Garlic paste  -1 tsp
Grated onion - ½ cup
Tomato puree - ½ cup
Chilli Powder  -  1 tsp
Salt - to taste (I used 1tsp salt for this recipe)
Turmeric Powder - ½ cup
Garam Masala      -1 tsp
Asafoetida       - ½ cup
Fenugreek leaves - 1 tbls
Thick Curd      - ½ cup
Capsicum    - ½ cup (cut into cubes or thin fingers)
Chopped Coriander leaves - 1tbls
Chopped green chillies - 1tsp
Hot Water  - 1 cup

Always fry the paneer in oil or boil in water for about five to ten minutes.
Heat the oil in a Kadai. Add ginger and garlic paste, fry lightly.
Add Onions and fry until it turns gold in colour.
Add the tomato puree and fry till the masala leaves the oil or becomes dry.
Then add the salt, chilli powder, turmeric powder, garam masala, asafoetida, and fenugreek leaves. Mix well. Add curd, green chilli and stir till the oil separates.

Add capsicum and fry for a minute.

 Add 1 cup boiling hot water ,mix well. Add Paneer and then boil for 2 minutes.

 Garnish with green coriander and serve hot.