Chilli Paneer Dry Recipe / Chilli Paneer Recipe - Indo-Chinese Food

Chilli Paneer

Ingredients for the batter & frying
Paneer Cubes- 2 cups
Corn flour-1 tbsp
All purpose flour / Maida -1tbsp
Salt & pepper to taste
Soy sauce-1tsp
Finely chopped ginger & garlic-1tsp
Water- required amount
Oil-to deep fry paneer
Other ingredients
Cubed onion-1/2 cup
Cubed Capsicum - 1/2 cup
Salt to taste
Red chilly paste -1tsp (Heaped)
Tomato ketcup/ Tomato sauce-3tbsp (Heaped)
Soy Sauce -1tbsp
Vinegar-1 tsp
Chopped ginger & garlic -1tbsp
Spring onion for garnish
Method
Take a wide bowl add all the ingredients mentioned for batter except the paneer.
Pour water little by little & make semi thick batter. Now add the paneer cubes & gently mix to make sure all the cubes are well coated.
Heat oil in a pan ,drop each cube into the hot oil.In medium high flame deep fry till its golden brown on all sides & crisp.Keep it aside.
Heat a pan pour 2tsp of oil saute the onion,capsicum,chopped ginger & garlic in medium high flame.
Saute for couple of minutes then add the ketchup,chilly paste,vinegar & seasoning.
Now add the fried paneer toss them well till everything paneer cube is coated well with the sauce.
Switch off the stove garnish with spring onion.
Best served with Vegetable Egg Fried Rice.
Note :
a) If you want a crunchy paneer cube then add it to the sauce just before serving.
b) Chopped green chillies can be added for extra flavour.
c) All the sauces mentioned are added according to our family taste,add less or more to your taste.
d) Coloured capsicum can be added to make your dish more colourful.
e) If you want a saucy version then dilute 1tsp of corn flour in water & add it to the dish.

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Mango Banana Smoothie Recipe / Easy Mango Banana Smoothie Recipe

Mango Banana Smoothie

Ingredients
Mango cut into cubes-1
Banana chopped -1
Milk -1 cup
Chia seeds - 1tsp
Coconut milk-1tbsp (optional)
Method
Blend all above ingredients together except chia seeds to a smooth liquid.
Add the chia seeds & give a stir for it to soak.Add sugar if needed,I have not used.
Serve it cold after 5 minutes.

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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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