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Monday, March 31, 2014

Paneer Mutter Masala / Easy Paneer Mutter Masala Recipe / Peas Paneer Masala Recipe

Paneer Mutter Masala recipe / Easy Matar Paneer Recipe / Peas Paneer Masala Recipe
Paneer Matar Masala
Ingredients sauteed in 1tsp of oil till onions are transparent
Chopped onion-1/4
Chopped tomato -1 big
Ginger & Garlic paste-1tsp
Cardamom-4
Cashew nut-8
(Cool & grind it to a smooth paste)
Other ingredients
Frozen peas-1 cup
Cubed paneer- 1 & 1/2 cups
Diluted milk-2 cups
( I used 1 cup milk & 1 cup water)
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Garam masala-1/4tsp
Sugar-a pinch
Salt to taste
Tempering
Butter-1tbsp
Oil-1tsp
Crushed kastoori methi-2tsp
Jeera/Cumin-1/4tsp
Method
Heat oil & butter in a pressure cooker temper with above ingredients.
Add the ground masala & saute for 2 minutes,make sure the raw smell has disappeared.
Now add the dry powders,peas,panner,give a nice stir till oil separates the masala.
Now pour the milk,close the lid & just give only one whistle,do not over cook.
Switch off the stove & serve it hot with jeera rice or roti.

Note:
For extra richness add cream ,make sure you add them once the stove is switched off.
Use firm paneer for this recipe so that it will not break while you pressure cook.

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Saturday, March 29, 2014

Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu recipe / Pesara Poornam Boorelu recipe / Moongh Dal Boorelu recipe / Poornam Boorelu With Moong Dal recipe / Pasi Paruppu Suzhiyam
Pesara Pappu Boorelu
Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup
( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.
You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.
Serve them hot.

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Friday, March 28, 2014

Ugadi Pachadi Recipe / Ugadhi Pachadi / Vepam Poo Pachadi Recipe - Telugu New Year Special

images of Ugadi Pachadi Recipe / Ugadhi Pachadi / Vepam Poo Pachadi Recipe - Telugu New Year Special
Ugadi Pachadi
Ingredients
Vepampoo / Margosa Flowers / Dry neem tree flowers- 1tbsp
Raw Mango chopped-1/2
Salt-to taste
Jaggery- 2 tbsp
Chilly powder-1/4tsp
Yellow moong dal-1tbsp
(Soak it in little water for 20 minutes)
Tamarind pulp-1tsp

images of Ugadi Pachadi Recipe / Ugadhi Pachadi / Vepam Poo Pachadi Recipe - Telugu New Year Special
Ugadi Pachadi
Method
Soak moong dal for 20 minutes in little water.
Mix all above ingredients together to the soaked dal,do not drain the water,mix it well.
This pachadi will taste sour,bitter,sweet & spicy.

Note:
You can use dried neem flowers if you don't have fresh flowers.
Some people add chopped banana,coconut,chopped green chillies.




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Thursday, March 27, 2014

Kondai Kadalai Vada / Black Channa Vada / Black Chickpea Vada Recipe

Kondai Kadalai Vada recipe / Black Channa Vada recipe / Black Chickpea Vada Recipe
Kondai Kadalai Vada
Ingredients
Kondai Kadalai/ Black Channa-1 & 1/2 cups
(soaked over night in water,next day drain out the water completely before grinding)
Yellow moongh dal-2tbsp
(Soaked for 1 hour,drain water before adding to the batter)
Chopped onion-1tbsp
Green chillies-4 to 5
Chopped curry leaves-few
Hing-1/8tsp
Fennel seeds-1/2tsp
Salt to taste
Ginger a very small piece
Oil-to deep fry
Method
Drain out the water from the soaked black channa.
In a blender add the channa,fennel seeds,green chillies,ginger & hing.
Grind to a very coarse paste,do not add water just sprinkle if needed.
Remove them in a bowl add the chopped onion,curry leaves,yellow moongh dal & salt.Mix well till everything is combined.
Heat oil in a pan,divide the batter into small balls.Flatten these balls to medium thickness like we do for regular masala vada.
Deep fry these vadas in medium hot oil till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.Serve them hot.
Note:
a) Do not add any water to the batter,the batter should look like a semi coarse batter.If your batter goes a bit watery add a teaspoon of rice flour to thicken the batter.
b) You can replace green chillies with red chillies.
c) For extra flavour you can add cinnamon stick,garlic,mint leaves.
d) Chopped cabbage can also be added to make it more healthier while giving the kids.

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Wednesday, March 26, 2014

Tomato Chapathi / Tomato Roti Recipe

Tomato Chapathi recipe / Tomato Roti Recipe
Tomato Roti
Ingredients ground to a smooth liquid
Big tomato-1
Salt to taste
Red chilly powder-1/2tsp
Jeera/cumin-1/4tsp
Turmeric powder-a pinch
Other ingredients
Whole wheat flour-2 cups
Sesame seeds-1/2tsp
Oil-2tsp
Water required  amount to knead the dough
Oil-to cook the chapathi/roti
Method
Take a bowl & mix the wheat flour,oil,sesame seeds & the ground liquid.
Sprinkle water & knead it to a soft dough,cover & rest for 5 minutes.
Take small balls from the dough,roll it out into semi thick circle.
Cook it on a hot tawa/grigle with little oil smeared on both sides till light brown in colour.
Serve it hot with any side dish you prefer.

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Tuesday, March 25, 2014

Coconut Chutney /Kobbari Chutney/ Thengai Chutney/Andhra Style Coconut Chutney-A Side Dish For Idli / Dosa

Coconut Chutney recipe /Kobbari Chutney/ Thengai Chutney recipe/Andhra Style Coconut Chutney-A Side Dish For Idli / Dosa
Coconut Chutney
Ingredients ground to a smooth paste
Grated coconut-2 cups
Pottukadalai/Fried Gram Dal -1/2 cup
Long green chillies-2 or 3
Coriander leaves-a handful
Salt to taste
Ginger -a small piece
Tamarind -a very small bit
Tempering
Oil-4tsp
Mustard-1tsp
Urad dal-1tsp
Red chillies-1
Curry leaves-few
Hing-a pinch
Method
Grind all above ingredients together to a smooth paste.
Pour water & dilute according to the consistency you want.
Heat oil in a pan & temper it.
Pour this tempering into the chutney,mix it well.
Serve it with Idli/Dosa/Pongal or any tiffin you prefer.
Note:
Some people add 1 small onion & 1 tsp of curd for extra flavour & taste.

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Monday, March 24, 2014

Green Peas Dosa / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe

Green Peas Dosa recipe / How to make Green Peas Dosa / Moongh Dal & Green Peas Dosa Recipe
Green Peas Dosa
Ingredients ground to a semi smooth batter
Soaked yellow moongh dal-1 cup
(Soak dal at least for an hour)
Frozen green peas-1 cup
(If using dry peas then soak it overnight)
Salt to taste
Green chillies-1
Ginger -a very small piece
(Grind above ingredients together to a semi smooth batter.Make sure your batter is thick.)
Other ingredients
Chopped onions-1tbsp
Jeera/cumin-1tsp
Chopped coriander leaves-1tsp
Oil-to make dosa
Method
Pour batter into a container.Add the onion,jeera & coriander leaves.
Mix well, heat a iron tawa/griddle grease it with little oil.
Now pour a ladle of batter in the middle of the tawa.
Spread the batter evenly in a circular motion.Pour oil around the dosa.
In medium flame cook till both sides are slightly brown & cooked.
Remove from pan & serve with any chutney you prefer.
Note:
a) Add 1 tsp of besan or rice flour to your batter if it becomes watery.

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Sunday, March 23, 2014

Aloo Matar ki Subzi / Potato and Green Pea Curry - A Side Dish For Roti (no onion no garlic recipe)

Aloo Matar ki Subzi recipe/ Potato and Green Pea Curry recipe - A Side Dish For Roti (no onion no garlic recipe)
Aloo Matar
Ingredients ground to a smooth liquid
Tomato-2 small
Ginger-a small piece
Coriander stems-1/2 cup
Tempering
Oil-4tsp
Cumin/jeera-1/2tsp
Red chillies-2
Green chillies-1
Hing-1/4tsp
Curry leaves-8
Other ingredients
Cubed potato-1 big
Frozen peas-2 cups
Pav bhaji masala-1 & 1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Garnish
Chopped coriander leaves-little
Lime juice-2tsp(optional)
Method
Heat oil in a pan temper it.
Add the ground masala & saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & saute well.
Add the peas,potato & required water,cook till potatoes are cooked well.
Switch off the flame,garnish with coriander leaves & add lime juice.
Mix well,best served with Roti or Jeera Rice

Inspired by Maayeka

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Friday, March 21, 2014

Vegetable Salna / Vegetable Chalna Recipe -A Side dish for parotta/barotta.

Vegetable Salna recipe / Vegetable Chalna Recipe -A Side dish for parotta.
Vegetable Salna
Ingredients roasted in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste-2tsp
Turmeric powder-1/2tsp
Red chillies & Green chillies-each 3
Fennel seeds-2tsp
Cinnamon-a small stick
Cloves-4
Cardamom-3
Jeera/cumin-1/4tsp
Whole pepper-4
Coriander seeds-2tsp
Star anise-1
Peanut-2tsp
Grated coconut-1/2 cup
Other ingredients
Oil-3tsp
Bay leaf-1
Salt to taste
Mixed vegetables chopped-2 cups or little more
(Carrot,beans.peas,potato,cauliflower)
Coriander & Mint leaves for garnish
Method
Heat oil in a pan add bay leaf saute for a second,add the mixed vegetables & salt. Saute for 2 to 3 minutes.
Now pour the ground masala & 2 to 3 cups of water.cover & cook till the vegetables are cooked well.This gravy should be a bit thin so add water accordingly..
Garnish with chopped mint & coriander leaves,Serve hot with parota/barotta,Idly /Dosa or even kuska rice.
Note:
a) This gravy should be in a pouring consistency,do not make it very thick
b) Mint leaves gives a nice flavour to this salna.
c) Adjust spice level according to your taste

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Thursday, March 20, 2014

Peach Milkshake - A Quick & Easy Milkshake Recipe

Peach Milkshake recipe - A Quick & Easy Milkshake recipe
Peach Milkshake
Ingredients
Milk-1 cup
Chopped peach-1
Brown sugar-1tsp
Ice cubes few
Method
Blend all above ingredients together to a smooth liquid.
Pour it in a glass & serve it cold.

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