Moong Sprout Salad / Sprouted Moong Salad / Simple Indian Salad Recipe

Moong Sprouts Salad

Ingredients
Moong sprouts-1 cup
Chopped Vegetables together -1/2 cup
( I used onion,cucumber,red capsicum,tomato)
Chopped coriander leaves-1tsp
Lime juice-1tbsp
Salt & pepper to taste
Chaat masala-1/4tsp
Chopped green chillies-1/2
Chopped pecan-1tsp
Dried cranberry-1tsp
Method
Mix lime juice,seasonings,chaat masala in a bowl,keep it aside.
In another bowl mix the moong dal,green chillies,coriander leaves,nuts,dry fruits & vegetables.
Just before serving pour the lime juice mixture,toss well & serve.

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Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu / Banana Blossom Kootu

Vazhaipoo Kootu

Ingredient

Banana Flower-1
(chop them finely)
Channa dal - 1/2 cup
Yellow moongh dal -1/4 cup
Salt -to taste

Turmeric powder-1/4tsp
Fry & make a powder.

Urad dal-1tsp

Channa dal-1tsp

Whole Pepper -1/4 tsp

Red chillies-2

Shredded coconut-3tsp

Hing-1/4tsp

Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp

Tempering

Mustard-1/4tsp

Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1

Curry leaves-little

Coconut oil-1tsp

Method

Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well.
Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour.
Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil.
Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.

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Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

Chicken Phyllo Cups

Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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Dangar Pachadi Recipe / Urad Dal Raita / Urad Dal Powder Pachadi / Daangar Pachadi Recipe

Dangar Pachadi

Ingredients
Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Hing-a pinch
Curd-1 cup
Butter milk-1/4 cup
Tempering
Oil-1tsp
Mustard-1/4tsp
Method
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties.

Note:
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.

Version 2
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Dangar Pachadi

Ingredients
Beaten curd - 1 cup
Salt to taste
Chopped coriander leaves - few
Urad dal powder - 1 tsp ( heaped)
( Dry roast urad dal till light brown and make a fine powder)
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Hing - a generous pinch
Chopped ginger - 1/8 tsp
Chopped green chillies - 1
Curry leaves few

Method
Take a bowl add curd,roasted and powdered urad dal,salt and coriander leaves,mix well.Make sure there are no lumps.
Heat oil in a pan temper it with mustard,hing,ginger,green chillies and curry leaves.
Cool and pour the tempering into the pachadi.
Best served as a side dish for sambar rice or plain rice.


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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.

Pasi Paruppu Payasam

Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Aadi 18 / Aadi Perukku / Aadi Festival Recipes / Aadi Pandigai Recipes / Pathinettam Perukku

Popular Aadi Pandigai Recipes

Aadi Koozh
Curd Rice 
Coconut Rice
Lemon Rice
Puliyodarai
Sarkarai Pongal
Avial
Paruppu Vadai
Pasi Paruppu Payasam

Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu Varuva / Taro Fry

Seppankilangu Fry

Ingredients
Seppankizhangu/Colacasia/Arbi -16
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

garam masala - 1/4 tsp
Hing-a generous pinch
Rice flour-1tsp
Curry leaves-few
Oil-1 & 1/2 tbsp
Mustard-1tsp
Method
Cook the colacasia & peel the skin.Cut into medium size cubes.
Take a wide bowl add red chilly,turmeric,coriander powder,hing,salt, garam masala & rice flour,add the cubed seppankizhangu & toss them well.Make sure its well coated.
Heat oil in a pan temper it with mustard & curry leaves.
Now add the seppankizhangu & in medium low flame fry till its golden brown & crisp on all sides.
Best served as a side dish for rice.

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Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast

Kanchipuram Idli

Method

Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp
Method
Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd,oil & ghee,leave it overnight to ferment.
Before making the idly mix the curd,hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel/aluminium tumblers & steamed for 15 to 20minutes till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.
Note:
a) Soaked handful of channal dal can be added.
b) You can also temper the pepper,jeera,curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

Courtesy:Pavithra

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Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe

Vazhaipoo Kola Urundai

Ingredients
Vazhaipoo chopped-1 whole banana flower
(steam it with little salt & turmeric powder,squeeze out extra water if any)
Cloves-2
Cinnamon-a small piece
Fennel seeds-1 & 1/2 tsp
Red chillies-4
Ginger & garlic paste-1tsp
Coconut-5tsp
Powdered pottu kadalai mavu /Roasted gram dal -1/3 cup
Poppy seeds-1tsp
Chopped mint & coriander leaves-a handful
Salt ( add only if needed)
Oil-to deep fry
Method
Dry grind  cloves,cinnamon,fennel seeds,red chillies,poppy seeds to a fine powder.
Then add the other ingredients except gram flour powder & grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl & add the powdered gram dal,mix it well,make small balls from the above mixture.
Deep fry in hot oil till golden brown on all sides in medium flame.
Remove it on a kitchen paper to remove any excess oil.
Enjoy them!

Note:
a) While grinding do not add any water,sprinkle if needed.Otherwise your kola urundai will absorb too much oil & break while frying.
b) After steaming squeeze out extra water if any.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will not cook inside.
e) Finely chopped onions can also be added.

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Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

Mango Sago Pudding

Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Bengali Cabbage Potato Curry Recipe / Bengali Cabbage Curry Recipe - No Onion No Garlic Recipe

Bengali Cabbage Potato Curry

Tempering ingredients
Oil-8tsp
Mustard & Jeera-each-1tsp
Fennel seeds-1/2tsp
Methi seeds-10
Hing-1/4tsp
Red chillies-3
Cinnamon-a small piece
Cloves-2
Bay leaf-1
Other ingredients
Chopped cabbage-2 cups
Cubed potato-3
Chopped tomato-3
Red chilly powder-1/2tsp
Garam masala-1/2tsp
Sugar-1/4tsp
Salt to taste
Turmeric powder-1/4tsp
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the cabbage & fry till light golden colour.This is very important step don't skip as this gives the main taste to the dish.
Now add the tomatoes & fry till its soft,add the potato & all dry ingredients & sugar.
Stir well till everything well combined,pour 1 & 1/2 cups of water & just give a whistle.Switch off the flame.
Best served with roti.

Inspired by Maayeka

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Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

Kara Kuzhambu

Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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Peanut Rice Recipe / Groundnut Rice / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes

Peanut Rice

Ingredients dry roasted & powdered
Peanut -1/4 cup
Coconut-1tbsp
Sesame seeds-1tbsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Tempering
Sesame oil -1tbsp
Mustard,Channa & Urad dal -each 1tsp
Peanuts-2tsp
Slit green chillies-1
Curry leaves few
Hing-a pinch
Other Ingredients
Rice-1 cup
(Cook the rice with 2 cups of water & keep it aside.Here i have used basmati rice)
Salt to taste
Method
Dry roast all the above ingredients mentioned till light brown on a low flame.
Cool the mixture & grind to a coarse powder.Keep it aside
Heat oil in a pan temper it with above ingredients.
Lower the flame, add the rice,salt & ground powder.Toss the rice well so the masala is well mixed with the rice.
Switch off the flame garnish with curry leaves & serve them hot with chips or papad.
Note:
a) Masala powder can be made a day ahead & keep in fridge to save time.
b) You can use leftover rice for this recipe.
c) Sesame oil gives nice aroma & flavour to your rice.

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Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya Chunk & Channa Dal Vada

Soya Chunks/Meal Maker Masala Vada

Ingredients
Channa dal -1/2 cup
Soya chunks/Meal maker-1/2 cup
Chopped onion-2tsp
Chopped curry,coriander & mint leaves together -1tbsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Fennel seeds/Somph-3/4tsp
Red chillies-2
Cloves-2
Cinnamon-a small piece
Oil-to deep fry
Method
Soak channa dal for 2 hours in water.Drain out the water completely.Grind the channal dal to a semi coarse mixture.Do not add water while grinding
Soak soya chunks in hot water for 10 minutes.Rinse it with cold water to remove raw smell.Squeeze out the water completely.
In a grinder add cinnamon,cloves,ginger/garlic paste,red chillies,fennel seeds & soya chunks.Grind it to a semi fine paste.Do not add any water while grinding.
In a mixing bowl add the ground soya paste,ground channa dal,salt,onion,mint,curry & coriander leaves.
Gently mix everything well,till its combined
Heat oil in a pan take small portion of the mixture,pat them on your palm to form a thick circle & gently slide into the oil.
Deep fry in medium high flame till crisp & brown on all sides.
Remove it on a kitchen paper to remove any excess oil.
Serve them hot with any dip you like.
Note:
a) Make sure there is no water at all in your mixture.Otherwise your vada will absorb too much of oil.
b) If its soggy add besan or rice flour to adjust the consistency.

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How to make Paneer / Homemade Cottage Cheese Recipe / Homemade Paneer Recipe

Step by step method/picture to make paneer at home

Homemade Paneer

Ingredients
Whole milk ( full fat milk)- 5 cups
White vinegar -2 tbsp

Homemade Paneer

Method
Boil the milk in a deep heavy bottom 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.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner 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 panner is ready to use.
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 sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk to get perfect firm paneer.

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Strawberry Watermelon Juice / Refreshing Watermelon Strawberry Juice Recipes - A Summer Drink Recipe

Strawberry Watermelon Juice

Ingredients
Chopped strawberry-6
Chopped watermelon -2 cups
Mint leaves-5
Salt a pinch
Chaat Masala-1/8tsp
Ginger-a very small piece
Sugar/honey optional-required amount
Method
Blend all above ingredients to a smooth liquid.
Straining the liquid is optional.
Serve them cold with ice cubes.

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Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vadam Recipe - Sun Dried Lentil Dumpling

Kulambhu Karuvadam

Ingredients
Karamani / Black Eye Bean / Lobia -1/2 cup
Urad dal - 1 cup
Red chillies-5
Curry leaves-few
Salt to taste
Hing- 1/4 tsp
Mustard seeds-1tsp
Method
Wash & soak lobia & urad dal separately for 7 to 8 hours or overnight.
Grind red chillies,salt,hing & curry leaves to a smooth paste.
Grind lobia & urad dal separately to a thick batter.Do not add water while grinding,sprinkle if needed.The batter should look like a vada batter.
Add the mustard to the ground paste & mix everything well till well combined.
Spread a plastic sheet in the sun.
Pinch out small balls from the batter or use a spoon to drop the batter on the sheet
Dry this in sun for 2 to 3 days till its crisp dry.
Store it in a container.
Deep fry in oil & add this to kara kuzhambu.

Courtesy:jeyashriskitchen

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Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers

Stuffed Sweet Peppers

Ingredients for stuffing
Finely grated vegetables-1 cup
(I used beans,carrot)
Mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1tsp
Red chilly powder-1/4tsp
Salt to taste
Jeera /cumin powder-1/2tsp
Amchur powder/Dry mango powder-1/2tsp
Garam masala-1/4tsp
Parmesan cheese-1/4cup
Other ingredients
Mini sweet peppers-12
(cut the top portion,scoop out the seeds,prick it once on both sides with a fork)
Oil-2tsp
Grated cheese for garnish
Method
Heat oil in a pan fry onion & ginger /garlic till raw smell disappears.Now add the grated vegetables & saute for a minute.
Add all the dry masala powders & give a stir.Switch off the flame & add the mashed potato & cheese,mix them well.
Cool the mixture,stuff these mixture into the peppers.Apply some oil all sides of the peppers,arrange these peppers on a tray.
Bake these peppers at 350 deg. for 10 minutes or till all sides are light brown & the skin is shrinked.
Serve them hot with some grated cheese sprinkled on top.
Note: 
a) You can also stuff in mini capsicums too.
b) Cheese is added just for extra taste,you can omit them if you don't like.
c) This can be served as a starter.
d) Meat eaters can stuff minced meat.

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Basil Seeds Lemonade / Lemonade With Chia Seeds / Chia Seed Lemonade Recipe / Sweet Basil Seeds Lemonade / Nimbu Pani with Sabja Seeds

Basil Seeds Lemonade

Ingredients
Lemon -1
Sugar to taste
( I used 4tsp)
Salt a pinch
Cold water-3 cups
Chia seeds/Sabja/Basil seeds-1tbsp
Ice cubes
Mint leaves for garnish
Method
Soak chia/basil seeds in 1/2 cup of water in a wide bowl,let it stand for 10 to 15 minutes it grows bigger in size.
Squeeze out juice from the lemon.
Pour water,salt & sugar mix till sugar has dissolved completely.
Filter this & mix in 2tsp of soaked chia/basil seeds in the juice.
Add mint leaves & ice cubes.
Serve them cold.

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Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe

Dosa Avakaya

Ingredients
Dosakaya / Yellow Cucumber -1 small
(I used the green with yellow striped one)
Salt-to taste,I used 1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Mustard-1tsp
Fenugreek/Methi-1/2tsp
Hing-a pinch
Turmeric powder-a pinch
Lemon juice -1tsp (Optional)
Sesame oil -1/8 cup
Method
Chop dosakaya with skin to small pieces.Place it on a cloth or kitchen tissue for 10 minutes to remove excess water.
Powder mustard & fenugreek to a fine powder.Do not dry roast methi & mustard.
Take a large bowl add the chopped dosakaya,mustard methi powder,salt,red chilly powder,hing,lime juice & oil.
Toss them well to make sure all the pieces are coated with the masala.
Cover with a lid & keep it overnight.Next day mix the pickle well.
Best served with Dal rice or Curd rice

Note:
a) Serve this pickle the next day
b) Add chilly powder & salt according to your taste.
c) Store it in fridge,will stay good for 3 to 4 days.

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Eggless Jam Biscuits / Jam Biscuits / Jam-Filled Thumbprint Cookies / Eggless Custard Thumbprint Jam Cookies

Eggless Jam Biscuits

Ingredients

Maida/ All purpose flour -1 cup
Vanilla instant pudding mix-3.4oz (96gms) packet
Corn flour-4tbsp
Butter-1/2 cup
Powdered sugar-1/2 cup
Curd-3tbsp
Vanilla essence-1/2 tsp
Filling
Jam any flavour-3tbsp
(I used strawberry flavour)
Before filling melt it in microwave for 10 seconds to loosen up.
Method
Beat butter,sugar & essence till frothy.
Now add the remaining ingredients & make a soft dough.
Roll the dough to 5mm thickness,cut it with a cookie cutter.
Make a small dent in the centre & fill it up with some jam.
Arrange it on a baking tray lined with an aluminium foil.
Bake it at 300 deg. for 10 minutes or till light brown.
Remove from oven & cool it on a rack,store it in an air tight container.
Note:
a) Add any flavour jam.

Courtesy: Rakskitchen(Made some changes.).........

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Paneer Jalfrezi / Paneer Vegetable Jalfrezi Recipe / Restaurant Style Paneer Jalfrezi Recipe

Paneer Jalfrezi

Ingredients
Homemade Paneer cubes - 1 cup
( slightly toss it in 1tsp of oil,this is optional)
Yellow capsicum/bell pepper-1/2
Orange capsicum/bell pepper-1/2
(cut the capsicum into strips)
Sliced onion-1/4
Carrot cut into strips -1/4 cup
Beans cut length wise -1/4 cup
Tomato cut into cubes-1
Ginger & Garlic paste-1tsp
Chopped coriander leaves-1tsp
Chopped green chillies-1
Vinegar-1tsp
Tomato ketchup -1tsp
Dry masala powders
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Coriander powder-1/2tsp
Garam masala powder-1/4tsp
Crushed Kastoori methi-1/4tsp
Tempering
Oil-3tsp
Mustard-1/4tsp
Jeera/Cumin-1/4tsp
Red chillies-2
Method
Heat oil in a pan & temper it with above ingredients.
Fry onion until they are transparent.Now add all the vegetables & ginger/garlic paste in medium high flame fry till its cooked.
Add the tomatoes & all the dry masala powders,sprinkle very little water,cover & cook till raw smell disappears.
Add the paneer,vinegar & ketchup toss it well till everything is combined.
Make sure you don't break the paneer cubes.
Switch off the stove & serve it hot with Roti.

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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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