Kalakand In Microwave / Kalakand Recipe / Quick Kalakandh / Indian Milk Burfi Recipe / Misri Mawa Recipe-Microwave Recipe

Kalakand

Yields: 20 small pieces
Ingredients
Dry milk powder-1cup
Ricotta cheese-1cup
Sugar-3/4 cup
Butter-1/2 cup
Cardamom powder-1/2tsp
Chopped almonds&pistachio-1tsp each
Saffron-a pinch
Method
Grease a tray with ghee,sprinkle the nuts & saffron,keep it aside.
Take a wide microwave safe bowl,mix all above ingredients together.Make sure they have no lumps.
Cook this mixture in microwave for 8minutes(total).
For every 2minutes remove,mix and keep in microwave.The end product will look like a thick cuddled mixture.
Pour this on the greased tray,spread it evenly,cool completely.
Cut it to desired shape and serve.

Note:
Each microwave power is different,for me it took 8 minutes totally,cook accordingly.
If you want a brown color kalakandh ,cook for a minute more.

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Palak Paneer / Palak Paneer Recipe / Spinach With Indian Cottage Cheese

Palak Paneer

Ingredients ground to a smooth paste
Blanched palak/spinach- 1 small bunch
Salt to taste
Ginger & Garlic paste-1tsp
Chopped green chillies-2
Tempering
Cumin seeds/Jeera-1/2tsp
Chopped onion-1tbsp
Butter-1tbsp
Oil-2tsp
Other ingredients
Paneer/cottage cheese cubes-1 cup
(fry it in 1tbsp of butter till light brown on all sides.Do not fry too much as your paneer will become hard)
Frozen peas-1/2 cup
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Jeera/cumin powder-1/8tsp
Amchur/Dry mango powder-1/8tsp
Milk-1/2 cup
Method
Heat oil & butter in a pan ,temper it with jeera.
Add onions fry them till light brown,now add all the dry masala powders & saute for a minute.
Now pour the ground paste &fry till raw smell disappears.
Pour needed water,milk,peas & paneer.In low flame cook the gravy till thick.
Best served with roti or naan......
Note:
a) Frying paneer is optional.
b) For extra richness to the gravy mix cream once you switch off the stove.
c) Add peas is optional,as my kids love peas i try adding to lot of recipes.
d) Instead of blanching spinach you can fry,cool & grind to a puree.
e) Some add chopped tomatoes to this dish,but i have not used.

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Dosakaya Pachadi / Yellow Cucumber Chutney / Dosakaya Roti Pachadi / Cucumber Chutney Recipe

Dosakaya Pachadi

Ingredients
Chopped dosakaya/yellow cucumber -1 cup
Grated coconut-1tbsp
Green chillies-1 or 2
Salt to taste
Lime juice-1tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Jeera/cumin -each-1/4tsp
Red chillies-1
Curry leaves-few
Method
Grind coconut,green chillies & salt to a coarse paste.
Now add the dosakaya & grind to a coarse paste.Do not add water while grinding & do not blend it to a smooth paste.Transfer to a bowl & mix in the lemon juice.
Heat oil in a pan & temper it with above ingredients.
Pour it into the ground pachadi,mix & enjoy with rice,Dosa or Idly.
Note:
a) You can mix some curd & have it has raita with pulao or biriyani.

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Brinjal Vathal Recipe / Kathirikai Vathal Recipe / Kathiri Vathal Recipe / Sun Dried Eggplant

Brinjal Vathal

Ingredients
Brinjal - 4 large
( I used the green striped fat brinjals,use any kind you wish)
Salt-1tsp
Turmeric powder-1/2tsp
Tamarind paste -1/2tsp
Water-2 cups

Method
Boil water with salt,turmeric & tamarind.
Cut the brinjal into medium size cubes.
Add this to the boiling water,reduce flame.
Cook the brinjals for 2 to 3 minutes,do not cook them too long.
Once the colour changes & just cooked remove the brinjals from the water & discard the water.
Spread them on a tray or plate,dry them in sun for 2 to 3 days.
Once the brinjals are completely dry & crisp store it in a container.
Fry these in oil and add while making kara kuzhambu or sambar.

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Squash Chutney / Squash Thogayal / Squash Pachadi

Squash Chutney

Ingredients

Squash chopped- 1 & 1/2 cups

Salt to taste

Turmeric powder-little

Ginger and garlic paste-1tsp

Tamarind- a small piece

Peanut- a hand full

Sesame seeds-2tsp

Dhania/coriander seeds-1 &1/2 tsp

Red chillies or green chillies-4

Jeera/cumin-1 &1/2tsp

Urad dal-1tbsp

For tempering

Oil-3tsp

Mustard-1tsp

Jeera-1/2tsp
Urad & Channa dal - each 1/4 tsp

Red chillies-2

Hing-1/4tsp

Curry leaves-little

Method

Heat oil in a pan add all above ingredients one by one & fry till the squash is soft .
Cool the mixture, grind it to a smooth paste in a mixi.
Heat oil in a pan & temper it with above ingredients.Pour it into the ground chutney,mix it well.
Serve it with hot rice,Idly or Dosa.

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Peanut Chutney Recipe / Verusenaga Pachadi / Palli Pachadi Recipe / Andhra Peanut Chutney / Easy Peanut Chutney Recipe

Version -1

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Peanut Chutney

Ingredients for frying

Peanuts - 1/2 cup

Green chillies - 2

( add more if you want it spicy)

Channa dal & Urad dal - each - 1 tsp

Tamarind - a small piece

Garlic - 2

Jeera /Cumin- 1/2 tsp

Salt to taste

Oil - 1/2 tsp

Tempering

Oil - 1 tsp

Mustard - 1/2 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Red chillies - 1

Curry leaves few

Method

Heat oil in a pan and add channa dal and urad dal fry till its light brown.

Now add the peanuts and  green chillies fry till peanuts changes colour,switch off the stove.

To this add jeera,garlic,salt and tamarind mix and let it cool.

Put the fried ingredients into a mixi jar pour little water and grind to a semi thick chutney.Transfer into a bowl.

Heat oil in a pan and temper it,pour the hot tempering into the chutney mix and serve.

Best served with Idly or Dosa.

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Version - 2

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Peanut Chutney

Ingredients

Roasted peanuts-6tsp

Garlic-1

Curry leaves-6

Dry red chillies-2

Salt to taste

Tamarind-a small piece

Coconut-3tsp

Method

Grind all above ingredients together to a smooth thick paste.
This goes very well with rice ,Dosa or Idly.

Note:
Tempering not needed for this pachadi,if you like temper the pachadi with mustard,jeera & curry leaves.

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Kollu Podi Recipe / Horse Gram Podi Recipe

Kollu Podi

Ingredients

Kollu / Horse Gram-1/3 cup

Urad Dal-1tbsp

Coriander seeds-1 tbsp

Red chilly seeds-1/2 tbsp

Curry leaves-a hand full

Hing-1/2tsp

Pepper-1/4tsp

Jeera/cumin-1/2tsp

Salt to taste

Method

Dry roast all above ingredients separately till nice aroma comes.
Cool the mixture add salt & powder it in mixi to a coarse powder.
Store it in a clean dry jar,mix some with hot rice with little ghee or sesame oil & enjoy!

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Palakura Pappu Recipe / Paruppu Keerai / Spinach Dal Recipe/ Palakoora Pappu Recipe

Palakura Pappu

Ingredients
Toor dal / Thur Dal /Pigeon pea-1 cup
Chopped spinach/Palakura/Pasalai keerai-1 small bunch
Chopped green chillies-3
Chopped tomato-1
Chopped onion-1/2
Salt-to taste
Turmeric powder-1/4tsp
Water required amount
Tempering
Vadagam -1tsp
Or
Oil-1tsp
Mustard-1 tsp
Jeera/cumin-1/2tsp
Urad dal-1/2tsp
Crushed garlic -4
Red chillies-1
Hing-a pinch
Curry leaves- few
Method
Cook spinach,salt,dal,turmeric powder,tomato,onion & green chillies in a pressure cooker with little water till soft.
Mash the dal well keep it aside
Heat oil in a pan & temper it with above ingredients.
Pour this into the mashed cooked dal,mix  it well.
Best served with plain rice or Roti.

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Nellikai Thayir Pachadi Recipe / Gooseberry Raita / Amla Raita / Amla Pachadi Recipe / Usirikaya Pachadi Recipe

Nellikai Pachadi

Ingredients

Fresh or Frozen Gooseberry/Amla/Nellikai-4

(I used frozen,steamed it in microwave for 2 min)

Oil-1tsp

Channa dhal-1tsp

Urad dhal-1tsp

Coconut-4 small pieces

Green chillies-4

Ginger- a very small piece

Salt to taste

Hing-1/4tsp
Curd - 1 cup

Tempering

Oil-1/2tsp
Mustard,Urad dhal,Jeera & Curry leaves -1/8 tsp each
Red chilly -1

Method

Heat oil in a pan fry the dhas till light brown.
Now fry the goosberry,chillies,ginger,hing & coconut fry for 2 min.Switch off the flame.
Cool the mixture & grind it to a smooth paste.
Heat oil & temper it with above ingredients.
Mix 1 or 2 tsp of the mixture into the curd, pour the tempering mix it well.
Best served as a side dish for rice.

Tips:
Ground paste can be stored in fridge for 3 or 4 days.When needed mix with curd & serve.
The mixture can also be mixed with rice & eaten like thogayal.
This will be a bit sour so add more green chillies if you want.

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Brinjal Potato Fry / Vankaya Bangaladumpa Vepudu / Aloo Baingan Ki Sabzi / Eggplant Potato Curry Recipe

Brinjal Potato Fry

Ingredients
Green long brinjal cubed-4
Potato cubed-2
Salt to taste
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Onion chopped -1/4
Tomato chopped-1/2
Grated coconut -1tbsp
Curry leaves few
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the potato,onion,tomato & dry powders saute in medium low flame till potatoes are 3/4th cooked.
Now add the brinjals & fry it till soft,sprinkle very little water if needed.
Sprinkle coconut & chopped curry leaves,mix them well.
Switch off the stove & serve it with rice or roti.

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