How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese

Flavored Paneer

Ingredients
Whole milk - 1/2 gallon can ( 1.89 liters)
Vinegar - 1/4 cup
Onion powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - 1/8 tsp
Chopped coriander leaves - 1 tsp
Chilly flakes - 1 tsp
Turmeric powder - 1/4 tsp
Method
Boil the milk in a deep vessel.
When the milk rises to the top,lower the flame,immediately add the vinegar,stir it with a ladle.
The milk will break & curdle,boil it for a minute,you will see the panner has separated from the water. Now add the flavouring ingredients & stir for a minute
Switch off the stove.

Flavored Paneer

Place a clean muslin cloth on a strainer & pour the flavoured curdled milk on the cloth.
Rinse the paneer once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.
Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade flavoured & spiced panner is ready to use.

Flavored Paneer

Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make use you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) Use this paneer to any gravy or just toss it in little oil & serve as a starter.
f) Use your imagination to flavour the panner like adding,grated garlic,herbs,saffron,green chillies,left over pickle masala,mint chutney,etc.

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Orange Kiwi Juice Recipe

Orange Kiwi Juice

Ingredients
Orange-2
(squeeze out the juice)
Kiwi-1
(blend it to a smooth liquid)
Sugar-1/2tsp (optional)
Water-required amount to dilute
Ice cubes
Method
Mix all above ingredients together.
Strain the juice,add ice cubes & serve it cold.

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Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

Raw Mango Rice

Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

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Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe / Mirchi Bajji

Rajasthani Mirchi Vada

Ingredients for the filling
Boiled potato - 2 medium
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Chopped coriander leaves - 1 tsp
Salt to taste
Amchur powder/ Dry mango powder - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Hing a pinch

Rajasthani Mirchi Vada

Method
Take a bowl add the boiled potato mash it well.
Add red chilly powder,coriander powder,salt,amchur powder,crushed fennel seeds & hing.
Mix everything well,slit the chillies remove seeds.
Take some potato mixture & fill it evenly into the slit chillies.Keep it on a plate.
Ingredients for the batter
Besan / Chickpea flour - 1 cup
Jeera/Cumin seeds - 1/2 tsp
Hing a pinch
Turmeric a generous pinch
Salt to taste
Chopped coriander leaves - 1 tsp
Cooking soda - a generous pinch
Method
Take a bowl & add all the above mentioned ingredients.
Pour water little by little to form a medium thick batter.
Other ingredients
Serrano peppers - 10
( slit and remove the seeds)
Oil to deep fry

Rajasthani Mirchi Vada

Method
Heat oil in a pan dip the stuffed chilly into the batter.Make sure its well coated on all sides.
Slowly drop it into the hot oil,deep fry in medium high flame till crisp & brown on both sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them hot with any dip you like.

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Brinjal Chutney / Vankaya Pachadi / Kathirikai Chutney / Eggplant Chutney

Brinjal Chutney

Ingredients

Brinjal - 2 medium size

Chopped onion-1/2

Chopped tomato-1/2

Chopped garlic-4

Green chillies- 2
Kashmiri red chilly -1

Salt to taste

Turmeric powder-1/2tsp

Tamarind - a small piece

Tempering

Oil-3 tsp

Mustard-1tsp
Urad dal-1/2tsp
Channa dal-1/4tsp
Red chillies-1
Crushed garlic - 2

Curry leaves little

Method

Heat oil in a pan fry brinjal,onion,garlic,tomato,green chillies,red chilly,salt & turmeric powder till soft.Add the tamarind and mix it.
Cool the mixture & grind to a smooth paste using a blender.
Heat oil in a pan and temper it.Pour the hot tempering into the chutney and mix it well.
Best serve with plain rice.

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Avocado Fritters Recipe

Avocado Fritters

Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry

Avocado Fritters

Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

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Broccoli Thogayal Recipe / Broccoli Chutney Recipe

Broccoli Thogayal

Ingredients
Chopped broccoli - 1 cup
Salt to taste
Turmeric powder - a pinch
Hing - 1/8 tsp
Oil - 2 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin - 1/2 tsp
Red chillies - 3
Ginger a small piece
Tamarind - a very small piece
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 1
Curry leaves - few
Method
Heat oil in a pan add channa,urad dal,jeera,red chillies fry till its light brown.
Now add the broccoli,hing,turmeric powder,ginger,fry till raw smell has disappeared.
Cool this mixture add salt & tamarind.Grind this to a coarse paste.
Add water little by little if needed,transfer to a bowl.
Heat oil in a pan and temper it with above ingredients.
Pour this hot tempering on top of the ground paste,mix & best served with rice.

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Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce

Keerai Mor Kootu

Ingredients ground to a smooth paste
Grated fresh coconut - 2 tbsp
Jeera / cumin- 1/2 tsp
Green chillies - 1
Soaked rice or rice flour - 1/4 tsp
( Grind above ingredients to a smooth paste )
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Methi/fenugreek seeds - 5
Urad dal - 1/4 tsp
Red chillies -1
Curry leaves few
( Heat oil in a pan & temper it with above ingredients.Keep it aside )
Other ingredients
Thandu keerai  - 1 & 1/2 cups chopped
( or any spinach you like )
Salt to taste
Sugar a pinch
Beaten curd - 1/4 cup
Method
Take a pan add the chopped spinach,salt & sugar,pour very little water & cook till done.
Now add the ground paste & give a boil.Switch off the stove.
Once warm add the curd & tempering.
Mix well & serve it as a sidedish for rice.
Note:
a) While cooking spinach do not cover it with a lid,you will loose the green colour.
b) Instead of spinach you can replace with white pumpkin or cabbage,
Check out for Cabbage Mor Kootu HERE

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Farsi Poori Recipe / Farsi Puri Recipe / A Traditional Gujarati Snack

Farsi Puri

Ingredients for the dough
Maida/All purpose flour-2 & 1/2 cups
Salt-1tsp
Cumin seeds/Jeera-1tsp
Ajwain.Carom Seeds-1tsp
Whole pepper-30 (grind them)
Oil-1/2 cup
Warm water-3/4 cup or little less
Oil-to deep fry
Method
Take all the ingredients for the dough in a bowl. pour warm water little by little to form a semi soft dough. Cover the dough & rest it for 30 minutes. 

Roll the dough into a semi thick flat disc or sheet., apply 1teaspoon of oil on the disc / sheet evenly and start rolling it out from one corner till the end ( like rolling a mat),
Cut the roll into 1/2'' pieces , slightly flatten it with a rolling pin. Do not roll too hard as you will loose the layers.
Heat oil in a pan & in low flame fry till crisp & light brown on all sides.
Cool & store it in an airtight container.

Inspired by Nishamadhulika

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Nandu Masala Recipe / Crab Masala Recipe / Nandu Varuval Recipe / Spicy Crab Masala / Crab Curry Recipe

Nandu Masala

Ingredients ground to a smooth paste
Coconut-1tbsp
Red chillies-4
Pepper-1tsp
Jeera/cumin-1/2tsp
Cinnamon-a small piece
Cloves-3
Chopped onion-2tsp
Chopped tomato-1small
Turmeric powder-1/4tsp
Ginger & Garlic paste-1 & 1/2tsp
Thick tamarind paste-1tsp
Garam masala-1/4tsp
Other ingredients
Blue crabs cleaned & broken into pieces-3
Chopped onion-1/4
Curry leaves-little
Slit green chillies-2
Salt to taste
Tempering
Oil-4tsp
Bay leaf-1
Kalpasi/Black stone flower-a small piece
Method
Heat oil in a pan temper it with above ingredients.
Add onion,curry leaves & green chillies,fry till light brown.
Now add the ground masala and salt, fry till oil separates the pan & raw smell has disappears.
Add the crabs & pour water,cook till crabs are done & the gravy is thick.
Switch off the stove & garnish it with curry & coriander leaves.

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