Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

Tawa Paneer

Ingredients for marination

Paneer cubes - 2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1 tsp

Thick curd - 1 tbsp

( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup

Finely chopped green capsicum - 1/4 cup

Chopped tomato - 1 medium size

Chopped green chilies - 2

Chopped coriander leaves for garnish

Red chilly powder - 1/2 tsp

Coriander powder - 1/6 tsp

Salt to taste

Chaat masala - 3/4 tsp

Jeera powder - 1/8 tsp

Crushed Kasturi methi - 1 tsp

Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.

Add the tomatoes and sauté till soft do not cook till mashed.

Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.

Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.

Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.

Serve as an appetizer or as a side dish.

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Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

Nuchinunde

Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup

Channa dal - 1/2 cup

Green chillies - 6

Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful

( I used methi leaves today)

Chopped coriander leaves - a handful

Chopped curry leaves few

Grated coconut - 1/2 cup

Salt to taste

Turmeric powder - 1/2 tsp

Jeera - 1/2 tsp

Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.

Grease the idli plates and steam them for 5 minutes or till cooked.

Serve hot with ghee and coconut chutney.

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Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam

Samba Sadam

Ingredients

Whole pepper - 1 & 1/2 tsp (crushed)

Jeera / Cumin - 1 tsp ( crushed)

Curry leaves few

Chopped cashew nuts - 6

Ghee - 2 tbsp

Cooked rice - 2 cups

Salt to taste

Method

Heat ghee in a pan add cashew nuts and fry till light brown add the crushed pepper, cumin, salt and curry leaves and switch off the stove.

Add the cooked rice and gently mix till well combined.

Enjoy!

Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi

Kakarakaya Podi

Ingredients

Bitter gourd / Kakarakaya - 4 medium size

( wash and cut them into thin circles)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 2 tsp ( heaped)

( or add according to the spice level you want)

Jeera - 1 & 1/2 tsp

Putnala pappu / Fried gram dal - 1/2 cup

Dry coconut / Kopra - 1/4 cup

Garlic with skin - 6

Sugar - 1 tsp

Oil - to fry the bitter gourd ( approximately 4 tbsp.)

Method

Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.

Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.

Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.

Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.

In the same hot oil add the ground powder and saute ( do not switch on the stove).

Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.

Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!

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Glazed Carrots Recipe / Brown Sugar Glazed Carrots Recipe / Buttery Glazed Carrots

 

Glazed Carrots

Ingredients

Carrots - 2 medium sized

( peel the skin and cut into finger size 1/4 inch. thick pieces or use baby carrots)

Salt to taste

Brown sugar - 1 tbsp. (heaped)

( add more or less according to the sweetness you want)

Chopped parsley - 2 tbsp

Butter - 1 tbsp

Method

Bring water to a boil in a sauce pan drop the carrots and cook for 2 to 3 minutes only. Do not over cook or till soft.

Heat a pan add the butter , carrots, salt and brown sugar gently mix till the carrots are tender well coated and caramelized.

Switch off the stove sprinkle the parsley and enjoy!

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Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size

Ripe tomatoes - 2 medium size

Ginger /Garlic paste - 1 tsp

( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp

Ghee - 1 tbsp

Bay leaf - 1

Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi

( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)

Frozen peas - 1 cup (heaped)

Slit green chilies - 6

Red chilly powder - 1 tsp

Jeera powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

MDH kitchen king masala - 1 tsp

Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.

Add the dry spice powders and sauté till oil separates from the masala.

Add the peas, green chillies and pour some water and cook till the mixture is thick.

Lastly add the fried gobi mix till well combined and switch off the stove.

Sprinkle the kastoori methi mix and serve as a side dish for Roti.

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Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

Mango Custard

Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.

Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.

Cook the mixture till thick and switch off the stove. Cool the mixture completely.

Mix in the mango pulp and pour it into a bowl and refrigerate till chill.

Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli /Thattai Idli / Thatai Idli - Idli Recipes

Thatte Idli

Ingredients

Idly rice - 2 cups

Urad dal - 1 cup

Poha/Aval/Beaten rice - 3/4 cup

Salt to taste

Method
Soak rice and aval together and urad dal separately for 4 to 5 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little (use the drained water for grinding) keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding (use the drained water for grinding) .
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the thatte idly plates & pour a ladle of batter.If you don't have thatte idli plates then use regular small stainless steel plates.
Steam it till cooked may be 3 to 4 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda

Raw Banana Pakoda

Ingredients

Raw banana / Vazhakai - 1 medium size

( remove skin and grate,do not steam or cook the raw banana )

Chopped onion - a handful

Chopped curry leaves - few

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 & 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water if needed to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil,deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

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Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

Purple Cabbage Soup

Ingredients

Red cabbage chopped - 1/2 of a medium sized cabbage

Chopped onion - 1/2

Chopped garlic - 3

Bay leaf - 1

Jeera/ Cumin seeds - 1 tsp

Oil - 3 tsp

Salt and pepper to taste

Water or Vegetable stock - 6 cups

(add more or less according to the thickness you want)

Cream - 2 tbsp

Purple Cabbage Soup

Method

Heat oil in a pan add bay leaf, cumin, onion and garlic sauté till the onions are transparent.

Add the cabbage and sauté for a minute, pour 4 cups of water/stock and cook till cabbage is soft.

Switch off the flame and let them cool completely. Remove the bay leaf and grind the mixture to a very smooth mixture.

Pour the ground mixture into a pan add remaining stock, salt to taste and bring it to a boil.

Switch off the stove add pepper powder mix in cream and serve hot.

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Tofu Tikka In Air Fryer / Tandoori Tikka Using Air Fryer / Air Fryer Tofu Tikka

Tofu Tikka In Air Fryer

Ingredients for marination

Oil - 2 tsp
Salt to taste

Black salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp

Jeera powder - 3/4 tsp

Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces

(or  adjust spices according to your taste)

Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed for garnish

Method
Press the Tofu slightly to squeeze out water,pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate.
Gently mix till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 375 deg. for 10 minutes,arrange the tofu pieces brush the top with melted butter and air fry. Each oven is different so time can vary.Watch it carefully so you don't end up burning.

Turn in between and cook the other side too.Once its light brown on top remove.

Brush the melted butter on top of all the tofu pieces, sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.

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Virgin Mango Mint Mojito / Mango Mojito / Non Alcoholic Mango Mojito - Summer Drink Recipes

Mango Mint Mojito

Ingredients for a glass of drink
Ripe sweet mango - 1 small size
( remove the pulp and grind to a smooth puree,i got 1/4 cup pulp)
Mint leaves - 10
Green small lime - 1/2
( cut into 4 pieces)
Green small lime - 1/2
( squeeze out the juice)
Sugar - 1 tsp or to your taste
Carbonated water/Club Soda - as needed
Crushed Ice cubes - as needed
Method
Take a bowl add the sugar,mint and the lime pieces.
Using a wooden spoon or a muddler ,crush it slightly to release all the flavour,
Now add the mango puree & lime juice to the mint/lime mixture mix and keep it ready.
Just before serving add the crushed ice cubes and pour the club soda to the mango mixture,stir well.
Serve it in a tall glass garnished with lemon slices and mint leaves and serve immediately.

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Mango Milk Recipe / Fresh Mango Flavored Milk / Homemade Fresh Mango Milk / Korean Mango Milk

Korean Mango Milk

Ingredients

Fresh sweet mango finely chopped - 1/2 cup

Sugar as needed

Chopped mango pieces - a handful

Cold milk - 1 & 1/2 cups

Method

Take a microwave safe bowl add the finely chopped mangos and sugar.Cook the mixture for a minute and mash it well using a spoon. You can even cook the mixture on stove top.

Cool the mixture completely and add it into a glass or glass bottle pour cold milk and top it with chopped mangoes.

Mix or shake and serve immediately.

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Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla

Steamed Dahi Vada

Yields: 7 vadas

Ingredients for vada batter

Yellow moongh dal - 1/4 cup

Urad dal - 1/4 cup

Salt to taste

ENO fruit salt - 1/4 tsp

Other ingredients

Boondhi - as needed

Chopped coriander leaves - 1 tbsp

Chopped green chillies - 2

Red chilly powder,Black Salt,Roasted jeera powder - as needed to sprinkle on top.

Thick beaten curd with some salt,a pinch of hing and 1/8 tsp of sugar - 3 cups

Imli chutney/ Sweet Tamarind chutney few drops

Steamed Dahi Bhalla

Method

Wash both the dals well and soak together in fresh water for about 4 hours.

Drain the water out and add the dals into a mixi jar, grind to a fluffy smooth semi thick batter. Do not add too much water while grinding.

Pour the batter in a bowl and using a spool beat for a minute,add ENO fruit salt and gently mix till combined.

Pour 1 or 2 teaspoons of the batter into a greased small stainless steel bowls/katori.

Steam immediately till cooked,cool and gently remove the vadas from the katori and drop it into warm water and leave it for few minutes.

Gently squeeze out excess water and place it on a plate.Pour the thick curd on top till the vadas are well immersed.

Sprinkle the red chilly powder,black salt,jeera powder,green chillies,coriander leaves,imli chutney and boondhi.

Keep in fridge for 30 minutes and serve chilled.

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Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk / Maniputtu Recipe / Kerala Maniputtu Recipe

Mani Puttu

Ingredients for the milk 

Coconut milk - 1/2 cup

Cardamom powder a generous pinch

Sugar - as needed

( mix everything well and sugar is dissolved, keep it aside )

Ingredients for the dough

Idiappam flour - 1/2 cup

Boiling water - 1/2 cup ( add more or less because each rice flour variety is different)

Salt - a generous pinch

Other ingredients

Ghee - 1 tsp

Grated coconut - 1 tbsp

Mani Puttu

Method

Take a wide bowl add the rice flour and salt, slowly add the boiling water little by little to form a soft dough. Roll the dough into small tiny balls.

Take the puttu maker spread some coconut at the base arrange all the ball on top. Close it with the lid and steam till cooked.

Switch off the stove and unmold from the puttu maker on to a plate pour the coconut milk and drizzle some ghee and serve hot.

Note:

Instead of coconut milk you can have it with any spicy curry.

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Badusha In Air Fryer / Badhusha Sweet In Air Fryer / Balushahi Recipe Using Air Fryer / Air Fried Badusha

Air Fried Badusha

Ingredients for the syrup

Sugar - 1 & 1/4 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Saffron Strings - few

Lemon juice - 3 drops

Yellow food colour - a pinch ( optional)

( Dissolve sugar in water add food colour and cook till the syrup reaches to a sticky consistency, no need to wait for any string consistency. Switch off the stove add cardamom powder,lemon juice and saffron strings mix and keep it aside)

Ingredients for the dough

Maida / All purpose flour - 1 cup 

Salt - a generous pinch

Ghee - 1/4 cup

Water - 1/4 cup

Baking powder - 1/2 tsp

Air Fried Badusha

Method

Take a wide powder sieve maida, baking powder and salt together,

Add ghee and mix till they look a crumbled texture. Slowly add water and make a soft flaky dough.

Pull the dough into 2 parts and mix, repeat this process for about 6 times to give a flaky texture.

Cover and rest for 10 minutes.Divide the dough into small balls and gently between your palms roll and flatten them. Using your thumb make an impression in the middle.

Brush both sides with oil and air fry at 350 deg. for 16 minutes till light brown on both sides and inside is well cooked.

Dip each air fried badusha both sides into the syrup and rest for few seconds and arrange it on a plate.

Sprinkle nuts on top as decoration and enjoy!

Note:

I have used Gourmia air fryer each air fryer is different so temperature and time may vary.

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Steamed Fish With Lime and Garlic Recipe / Thai Lime & Garlic Steamed Fish / Pla Kapong Neung Manao

Steamed Fish with Lime Garlic Coriander

Ingredients for the sauce

Crushed coriander leaves with the stems - a handful

Crushed green chillies - 2

Ripe red chilly - 1

Crushed garlic - 4

Fish sauce - 2 tbsp

Vegetable stock - 2 cups

Salt to taste

Lemon juice - 1/2 of of medium size lemon

Sugar - 1 & 1/2 tsp

( Take a bowl mix the above ingredients and keep it aside)

Ingredients for steaming

Fish fillet - 1 medium size

Lemon grass stalks - 2

Salt to taste

Steamed Fish With Lime And Garlic

Method

Place the fish and lemon grass in a bowl sprinkle some salt and steam for 5 minutes.

Remove the lid and pour the sauce on top of the fish cover again  and steam for a minute and switch off the stove.

Remove the lemongrass stalks and serve hot with rice.

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Mughlai Egg Curry / Egg Curry In Mughlai Style / Egg Curry - Egg Recipes

Mughlai Egg Curry

Ingredients ground to a smooth paste

Tomato - 2

Fried onions - 1 cup 

Green chillies - 4

Ginger and garlic paste - 3/4 tsp

Whole black pepper - 3/4 tsp

Shajeera - 1/2 tsp

Cloves - 3

Cardamom - 2

Cashew nuts - 1 & 1/2 tsp, Almonds -12 , Poppy seeds - 1 tsp ( soaked in water for 30 minutes)

( Grind the above mixture to a smooth paste)

Tempering

Oil - 2 tbsp ( add more if needed)

Ghee - 1 tbsp

Jeera - 1/2 tsp

Bay leaf - 1

Cinnamon - a small piece

Other ingredients

Boiled eggs - 4

( Saute in oil with little red chilly powder,salt and turmeric powder till the outer skin is light brown)

Cream - 2 tbsp

Crushed kastoori methi - 1 tsp

Garam masala - 1 tsp

Cumin powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Salt to taste

Method

Heat oil and ghee in a pan temper with bay leaf, cinnamon and jeera.

Add the ground paste, salt and dry masala powders, saute till oil separates the masala.

Add the eggs and pour some water cover and cook in low flame till thick.

The masala will splutter so be careful when stirring in between.

Switch off the stove and add the kastoori methi, cream and garam masala,mix well.

Serve hot with Naan,Roti,Poori or with Rice.

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Paneer Bhatura Recipe / Paneer Batura Recipe / Bhatura Recipe - Bhatura Without Yeast or Baking Powder

Paneer Bhatura

Yields: 4 small bhaturas

Ingredients

All purpose flour / Maida - 1 cup (heaped) 

Salt to taste

Homemade fresh paneer - 1 tbsp (heaped)

( boil 1 cup of milk reduce the flame and add 2 tbsp of sour curd and mix, Once curdled switch off the stove,filter to remove paneer from whey water. To curdle the milk DO NOT add vinegar or lime juice. )

Whey water as needed to make the dough

Oil to fry bhatura - as needed

Method

Take maida and salt in a bowl add the fresh paneer and mix.

Slowly add the whey water and make a soft dough.Cover the dough and rest for 30 minutes.

Divide the dough into equal size balls and dust with dry flour and roll it out into semi thick circle.

Heat oil in a pan gently side the bhatura into the hot oil press with a ladle for the bhatura to puff.

Flip and fry till both side also puffs up and slight brown. 

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy with your favorited gravy!

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