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Tuesday, September 30, 2014

Paneer Mutter Mughlai

Paneer Mutter Mughlai 


  • Paneer cubes-1 cup 
  • Green Peas- 1/2 cup ( Pressure cook for 1 whistle with little water ) dont discard the water . 
  • Fresh Cream-1/2 cup
  • Onion -2 Medium
  • Tomato-2 Medium
  • Water-1/2 cup 
  • Oil- 2 tsp  


To grind 

  • Chopped Cashewnuts- 1/4 th cup 
  • Red chilly powder- 1tsp
  • Turmeric powder- 1/4 th tsp 
  • Ginger- 1/2 inch 
  • Garlic cloves- 3 or 4
  • Cloves-2 
  • Cinnamon - 1 inch piece 
  • Cumin seeds- 1/4 th tsp 
  • Badi elaichi ( Black cardamom ) -1 
  • Salt to taste .   
Garnish 

  • Cheese Cube - 1 
  • Chopped Coriander leaves-2 tsp 


Method 
In a kadai add oil n deep fry or shallow fry the paneer cubes ... immerse the fried paneer in a bowl of water to soften them . 

Grind Chopped cashewnuts, chilly powder, turmeric powder, ginger, garlic, cloves, Cinnamon, cumin seeds, badi elaichi n salt to a paste . 

In a kadai add oil , add chopped onions n fry till reddish brown , add chopped tomatoes n cook till the raw smell goes n its mushy . Add the ground paste n fry for a minute . Add water , cream , cooked peas , fried paneer  n cook for a while . switch off and grate cheese and garnish with coriander leaves . 

Paneer Veg Biryani

Paneer Veg Biryani
  • Basmathi Rice- 2 Cup's 
  • Water- 3 cups 
  • Paneer Cubes- 1/2  Cup 
  • Ghee   -4 tbsp                         
  • Onion- Long Sliced - 1 big                           
  • Carrot  -1                         
  • Beans  -50 g                          
  • Peas   -1/4 th cup                          
  • Cinnamon -1 inch stick                    
  • Bay Leaf -2 
  • Cloves  -3                        
  • Green Cardamom-2 
  • Red chilly powder  -1 tsp            
  • Garam masala powder  -1tsp     
  • Turmeric powder- 1/4 th tsp 
  • Yellow colour - a pinch (optional )
  • curd  - 1 tblsp                       
  • Mint leaves  - Handful               
  • Kasuri Methi- 1 tsp crushed . 
  • Cashew  Nuts - 5     
  • Salt to taste .                  



Method 
Wash and soak Basmathi Rice for about 20 minutes . 

In a kadai add ghee n fry  paneer cubes  till they turn golden brown.
Add the fried paneer pieces in a bowl of water ,  so that the pieces will soften 


Heat a cooker and add ghee  into it. Add bay leaf, cinnamon , cloves and cardamom till they pop up.


Add cashew nuts and fry till they turn light brown in color. 


Add long sliced onions and fry till pink , add mint leaves n fry for a minute . Add chopped vegetable , fried paneer cubes, salt, all the powders , crushed kasuri methi n fry for a minute. Add the soaked rice n fry for a minute , so that the rice gets the complete flavour of the ingredients . Add curds, salt and water, mix well  ... then pressure cook for 2 whistle . 

Serve with Raitha ! 



Wednesday, September 24, 2014

Ash Gourd Fibre Dosa .

Ash Gourd Fibre Dosa .


  • Dosa Rice- 1 cup
  • Thick Phova- 1/4 th cup
  • Grated coconut- 1/2 cup
  • Ashgourd Fibre - 1 cup
  • Green chilly- 1 or 2
  • Hing - 2 pinch
  • Salt to taste 


Method

Soak Dosa rice , thick phova for about 3 hours n then grind it to a smooth batter along with grated coconut , ashgourd fibre , green chilly and hing . Remove n add salt . No need to ferment . 

Heat a dosa tawa, smear oil , pour a ladle full batter , cover and cook on both sides. 

Serve hot 

Note : Dont add too much water while grinding the batter as the Ashgourd  fibre oozes out liquid . 

I soaked the ingredients at 2 in the noon , ground at 5 in the evening ... kept the batter outside for about 3 hours ... then in an air tight container refrigerated overnight . Used the batter for next day morning . 


Tuesday, September 23, 2014

Nendrabale kayi Huli ( Kerala Banana in Coconut based curd gravy )

Nendrabale kayi Huli ( Kerala Banana in Coconut based curd gravy )


  • Nendrabale Banana - 2 ripened .
  • Slightly Sour Curds-1 cup 


To grind

  • Grated coconut- 3/4 th cup
  • Hing - a pinch
  • Green chillies- 3 or according to the taste 
  • Raw Rice- 1 tsp
  • Salt to taste 


Seasoning

  • Ghee-1tsp
  • Mustard Seeds-1/2 tsp
  • Methi ( Fenugreek ) seeds- 1 pinch 
  • Dry Red Chillies- 2 
  • Curry leaves- 1 sprig 


Method 

Peel n chop the Nendrabale banana to medium pieces . 

Soak raw rice in little water for 10 minutes , drain and grind it with grated coconut , green chillies, hing n salt to a fine paste . 

In a vessel add the ground paste , chopped banana and little water and boil ( Dont over cook ) . cool n add the well beaten curds and mix well . Give the seasoning . 


Friday, September 19, 2014

Tomato Onion Mint Chutney

Tomato Onion Mint Chutney 


  • Tomato- 2
  • Onion- 2
  • Garlic Cloves- 3 
  • Thoor Dhal-1 tsp
  • Mint Leaves- 1/2 fist 
  • Grated Coconut- 1 tbsp 
  • Dry Red Chillies- 2 or 3 
  • Oil- 2 tsp
  • Salt to taste 


Method
In a kadai add Chopped onions , fry till pink , add crushed garlic , fry for a minute or two, add thoor dhal n fry again till it becomes light brown , add dry red chillies and fry for a while . Cool all the above and grind along with Grated coconut, mint leaves n salt . 

Split Green Gram Pudla !

Split Green Gram Pudla !


  • Split Green Gram - 1 cup
  • Ginger Garlic Green chilly paste -1 tsp
  • Coriander seeds- coarsely ground - 1 tsp
  • Hing/Asafoetida- 2 pinch
  • Turmeric powder- 1/4 th tsp
  • Finely Chopped onions- 1/2 cup
  • Chopped coriander leaves- 1/4 th cup
  • Salt to taste


Method

Soak Split Green gram in water for about 4 hours ... wash well n then grind it along with Hing to a fine batter . Remove it in a bowl and add ginger garlic green chilly paste , Coarsely ground Coriander seeds, turmeric powder, salt, finely chopped onions n chopped coriander leaves . Mix well . no need for fermentation . 

Heat a dosa tawa , smear oil n pour a ladle full of the batter , keep covered n cook on both sides .

Serve hot with pickle or tomato ketchup . 

Tuesday, September 16, 2014

Kharabath

Kharabath

  • Rava (Semolina )- 1 cup ( i use Bansi rava )
  • Boiled Water- 1 1/2 cups
  • Fresh Green Peas - 1/2 cup
  • Carrot- chopped finely -1/2 cup


Seasoning

  • Ghee /Oil - 3 tbsp
  • Mustard seeds -1 tsp
  • Urad dhal - 1 tsp
  • Chana dhal - 1 tsp
  • Curry leaves- 1 sprig
  • Green chillies- 2 or according to the taste
  • Onion chopped - 1
  • Tomato chopped  -1
  • Turmeric Powder - 1/2 tsp
  • Vangibath Powder- 1 tsp
  • Salt to taste


Garnishing

  • Lime juice - 1/2 tsp
  • Chopped coriander


Method
Dry roast the rava on low flame till it gives a nice aroma ... remove it on a plate .

Pressure cook green peas and chopped carrots for 1 whistle with little water . Drain it well . 

In a kadai  add Ghee/ oil splutter  mustard seed , then add urid , chana dhal, slit green chilles , curry leaves n fry for 2 minutes. Then add chopped onion n fry till pink , add chopped tomato n fry till the raw smell goes, add turmeric powder, vangibath powder n fry for a minute , add the roasted rawa , salt n mix well , now add  boiled water , along with cooked peas n carrot . ... stir , to avoid lumps n allow it to cook ... Garnish with coriander leaves n then add lemon juice n mix well :)

Serve hot !