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Wednesday, September 20, 2017

Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer

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Almond Mutter Paneer
Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding)
Other ingredients
Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk)
Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp
Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.

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Saturday, September 16, 2017

Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe

images of Vangi Bath Recipe / Vaangi Baath Recipe / Vangi Bhath Recipe / Brinjal Rice Recipe
Vangi Bath
Ingredients
Cooked Rice - 2 cups
Vangi Bath Powder - 3 tsp or more
Salt to taste
Curry leaves - few
Tempering
Sesame oil - 2 tbsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 3
Peanuts - a handful
Turmeric powder - 1/8 tsp
Chopped brinjals - 2 cups
Method
Heat oil in a pan,temper it with above ingredients.
Add the brinjal,salt & turmeric powder fry till the brinjals are soft.
Add the vangi bath masala powder & cooked rice.
Toss them well till everything is well combined.
Garnish with curry leaves & serve them hot with raita.

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Monday, September 11, 2017

Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack

images of Poha Vada / Aval Vadai Recipe / Flattened Rice Vada Recipe - A Quick Evening Snack
Poha Vadai
Ingredients
Semi thick Poha/Aval/Flattened rice - 1 cup heaped
Water - 1/2 cup
( if needed more just sprinkle as needed)
Salt to taste
Jeera/Cumin - 1/2 tsp
Chopped green chillies - 1
Finely chopped onion - 2 tsp
Chopped coriander and curry leaves - 1 tsp
Grated ginger - 1/4 tsp
Oil to deep fry
Method
Soak poha in water for 5 to 10 minutes till all water has absorbed.Mash it well.
Add the remaining ingredients and mix well.If water needed just sprinkle.Your mixture should be a slightly a tight dough.
Take small balls and flatten them.
Heat oil in a pan and deep fry these vada in medium high flame.
Fry till crisp and slight brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Enjoy these easy snack with tea.

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Tuesday, September 5, 2017

Pol Sambol Recipe / Coconut Sambol Recipe / Pol Sambola Recipe / Sri Lankan Pol Sambol Recipe

Pol Sambol
Ingredients
Fresh grated coconut - 1/2 cup
Salt to taste
Crushed curry leaves - few
Chopped small onions -4
Grated garlic - 1
Red chilly powder - 1/2 tsp
Lemon juice - 1 & 1/2 tsp
Pol Sambol
Method
Take all above mentioned ingredients in a bowl.
Gently mix it using your hand.
Best served with Pol Roti

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Wednesday, August 30, 2017

Brinjal Kobbari Karam / Vankaya Kobbari Karam / Gutti Vankaya Kobbari Karam / Stuffed Brinjals With SpicyCoconut Mixture

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Vankaya Kobbari Karam
Ingredients ground to a smooth paste
Fresh coconut - 1/4 cup
Kashmiri red chillies - 2
Jeera/Cumin seeds - 1 tsp
Garlic cloves - 4
Tamarind a very small piece
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Method
Take all above mentioned ingredients in a blender.
Pour very little water and make a smooth thick paste.Keep it aside.
Other ingredients
Chopped onion - 1/4 cup
Curry & coriander leaves
Small purple brinjals - 5
Oil - 2 tbsp
Method
Wash and wipe the brinjals,make a plus (+) shape slit on top.Do not cut till the end.
Now fill the brinjals with the ground masala.
Heat oil in a kadai place the stuffed brinjals,remaining masala,chopped onion and few curry leaves.
Sprinkle very little water and cover it with a lid.In intervals gently mix the brinjals so they don;t break.Fry till oil separates the pan and the brinjals are well cooked.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.

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Sunday, August 27, 2017

Fish 65 Recipe / Fried Fish Recipe

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Fish 65
Ingredients for marinating the fish for 1 hour
Boneless fish cut into small cubes-30
( Use any fish you like)
Salt to taste
Red chilly powder-2tsp
Coriander powder-1tsp
Tamarind paste-3tsp
Turmeric powder-1/2tsp
Ginger & garlic paste together-2tsp
Garam masala-1tsp
Corn flour-5tsp
Other ingredients
Oil-to deep fry
Fried green chillies & curry leaves for garnish
Chaat masala-required amount to sprinkle on top
Method
Mix all above ingredients together & leave it to marinate for 1 hour.
Then mix the corn flour,make sure all the fish pieces are coated well.
Heat oil in a pan & deep fry in batches till light brown & crisp on all sides.
Garnish it with fried chillies & curry leaves.
Just before serving sprinkle some chaat masala on top.

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Monday, August 21, 2017

Paal Paniyaram / Chettinad Paal Paniyaram Recipe / Pal Paniyaram / Milk Paniyaram



images of Paal Paniyaram / Chettinad Paal Paniyaram Recipe / Pal Paniyaram / Milk Paniyaram
Paal Paniyaram
Ingredients
Urad dhal-1/2 cup
Rice - 1 tbsp
( I used sona masoori rice,adding rice is optional)
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1 cup
( I used the tin)
Sugar - 1/4 cup + 2 tbsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
Method
Wash and soak dal & rice together for 2 hours.
Drain the water and grind it with a pinch of salt to a smooth thick batter.
Heat oil in a pan drop small balls with a spoon & fry them till light brown on all sides.Do not fry till they are crisp.Then they may not soak well in the milk.
Remove on a kitchen towel keep it aside.
Boil the whole milk and let it cool.Take a bowl add the milk,coconut milk,sugar and cardamom powder.Mix till sugar has completely dissolved.
Now add the warm fried paniyarams & leave it to soak for 20 minutes.
Garnish with saffron strands and serve them cold or warm.

Note
a) Grind the dal in wet grinder for a smooth thick batter.
b) Add sugar according to your taste.
c) Fresh coconut milk always gives a better taste.
d) You can make this ahead and soak the paniyaram just before guest arrives to save time.
e) If you have fried it crisp don't worry add the paniyarams to hot water for couple minutes.Then squeeze out the water and add to the milk (As we do it for dahi vada).
f) My mom never used rice in this recipe just the urad dal batter.

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Fried Modakam / Fried Modak Recipe / Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe

images of Fried Modak Recipe /Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe
Fried Modak
Yields : 11 Modak
Ingredients for outer covering
Wheat flour - 1/2 cup
Maida/All purpose flour - 1/2 cup
Salt a pinch
Melted butter - 1 & 1/2 tbsp
Water little more than 1/3 cup
Method
Take a bowl add all above ingredients together.
Mix it well till it looks like bread crumbs.
Now slowly add water little by little & form a tight dough.
Cover & rest it for 10 minutes.
images of Fried Modak Recipe /Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe
Fried Modak
Ingredients for the filling
Grated fresh coconut - 3/4 cup
Grated jaggery - 1/4 cup heaped
Grated unsweetened khoya - 1/4 cup
Raisins - 1 tbsp
Chopped almonds - 15
Cardamom -8 powdered
Ghee - 1 tsp
Method
Heat ghee in a pan add the almonds and fry till its light brown.
Now add the coconut & fry till water has slightly evaporated.
Add the khoya,jaggery,cardamom powder & raisins,fry in low flame till everything is well combined.Cool the mixture & divide into 11 equal size balls.
Other ingredients
Oil to deep fry
images of Fried Modak Recipe /Fried Modak For Ganesha Chathurthi / Fried Mothagam Recipe / Maharashtrian Fried Modak Recipe
Fried Modak
Method
Take a ball of outer covering roll it out into a thin disc.Place a ball of filling in the middle.
Pleat the dough and close the modak,twist on top to seal them well (see picture).
Heat oil in a kadai and in medium high flame deep fry till crisp & brown on all sides.
Cool & serve them to Lord Ganesha.
Note:
a)Sugar can be added instead of jaggery.
b)If using sweetened khoya then add jaggery accordingly.
c)Any nuts of your choice can be added in the filling.
d)Seal properly otherwise your filling will come out.

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