Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe

Chilli Garlic Paneer

Ingredients ground to a semi smooth paste
Kashmir red chillies - 6
Garlic - 8 cloves of garlic or add according to your taste
Salt to taste
Sugar - 1 tsp
Vinegar - 1 &1/2 tbsp
Soy sauce - 2 tbsp
( Add very little water and grind the above ingredients to a semi smooth paste)
Other ingredients
Cubed paneer - 1 cup heaped
( I have used homemade paneer click HERE for the recipe)
Chopped onion - a handful
Chopped spring onions - a handful
Oil - 6 tsp
Method
Heat oil in a pan fry onion and spring onions till light brown.
Now add the ground paste and saute till oil separates the masala.
Lower the flame add the paneer cubes and gently mix till all the paneer cubes are well coated.
Switch off the stove garnish with some spring onions.
Best served as an appetizer or with roti or fried rice.

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Zucchini Halwa Recipe / Easy Zucchini Halwa / Halwa Recipes

Zucchini Halwa

Ingredients

Shredded zucchini-2 cups

(squeeze out the water)

Sugar-3/4 cup
Khoya/Mawa-1/4 cup
Milk-1/2 cup
Cardamom powder-1/2tsp
Ghee-3tbsp

Fried nuts in ghee-1tbsp
Green food colour-a few drops(optional)
Saffron strings (optional)-little

Method
Heat ghee in a pan fry the zucchini till raw smell has completely disappears,
Pour milk & cook till it has evaporated.
Now add the sugar,food colour,khoya,cardamom powder & fried nuts,mix it well till the ghee separates the pan.
Garnish with saffron strings & serve the halwa warm.

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Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi - Indian Sweet Recipes

Badam Carrot Coconut Burfi

Ingredients ground to a thick smooth paste
Almonds - 1/2 cup
( soak it in hot water for 1 hour and remove the skin)
Grated carrot - 1/2 cup
Fresh grated coconut - 1/2 cup
Milk - 1 cup
Cardamom - 6
Nutmeg - a pinch
( Grind all the above mentioned ingredients to a smooth thick paste.Mix the saffron into the mixture.Measure the paste and take the same amount of sugar.I got 2 & 1/2 cups paste so i took 2 & 1/2 cups sugar/This sweetness was perfect for our family)
Other ingredients
Sugar - 2 & 1/2 cups
Saffron - a generous pinch
Oil - 1 tbsp
Ghee - 4 tbsp
( mix oil and ghee together in a bowl)
Method
Heat a non stick pan add the sugar and 1/2 cup of water let the sugar dissolve.
Keep stirring till its 2 string consistency, this will not take much time.
Now pour the ground paste reduce the flame and keep cooking till the mixture has become thick.the consistency will look like a thicker batter than a dosa batter.Do not add ghee till you reach this stage. ( this will take some time and be careful about the splash).
At this stage start adding the oil/ghee and keep mixing till the mixture leaves the sides of the pan and has completely absorbed the ghee.
Immediately pour it on a greased tray and cut it into desired shapes while still warm.

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Tandoori Paneer Tikka / Paneer Tikka Recipe - Paneer Recipes

Paneer Tikka

Ingredients for the marination
Paneer cubes - 10
Cubed onion as needed
Cubed colour capsicum as needed
Thick curd - 1/2 cup
Besan - 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Black salt - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Yellow food colour - a pinch ( optional)
Crushed kasturi methi - 1/2 tsp
Mustard oil or any oil of your choice - 1 tbsp
Ginger and garlic paste - 1 tsp

Method
Take a wide bowl add all the above ingredients mix it well.
Now add the onion,capsicum and paneer pieces.
Gently mix cover and keep in fridge for 1 hour for marination.
Take a tooth pick or skewers insert the paneer,onion and capsicum in any order.
Heat a tawa and grill it on all sides till its light brown on all sides.or line a baking tray with a foil arrange the paneer skewers on the tray and brush it with some oil or butter.
Bake these for 10 to 15 minutes at 375 deg.F.Then broil it for another 5 minutes.
Remove from oven and squeeze some lemon juice and sprinkle chaat masala on top and serve it with any dip you like.

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Cabbage Tomato Pappu / Andhra Cabbage Dal Recipe / Andhra Cabbage Tomato Pappu / Simple Cabbage Dal

Cabbage Dal

Ingredients pressure cooked till soft
Thur/Toor dal / Pigeon pea - 1/3 cup
( slightly dry roasted till light brown,this step is optional)
Chopped cabbage - 2 cups
Chopped tomato - 2 small
Chopped green chillies -4
Chopped onion a handful
Turmeric powder - 1/2 tsp
( Pour water and pressure cook till soft.Mash it well and keep it aside)
Other ingredients
Salt to taste
Diluted tamarind juice - 1/4 cup
Tempering
Oil - 3 tsp
Mustard - 1 tsp
Channa dal,urad dal,jeera - each - 1/2 tsp
Red chillies -2
Curry leaves few
Hing a generous pinch
Crushed garlic - 4
Method
Pour tamarind juice add salt to the cooked cabbage dal mixture give a boil.
Heat oil in a pan and temper it with above ingredients,pour the tempering into the cooked dal cabbage mixture.
Mix and best served with rice or roti.

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Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes

Dosakaya Pulao

Ingredients for grinding to a smooth paste

Mint leaves-a hand full

Coriander leaves-a hand full

Ginger & Garlic paste-1tsp

Green chillies-3

Salt to taste

Turmeric powder-1/4tsp

Other ingredients

Basmati rice-2 cups

Chopped Dosakaya-2 cups

Onion chopped-1/2

Tomato chopped-1/2

Tempering

Oil-3tsp

Ghee-1tsp

Cinnamon-1/4''

Cloves-3

Cardamom-2

Bay leaf-1

Jeera-1/4tsp

Shajeera-1/4tsp

Method

Heat oil & ghee in a pan temper it with above ingredients.
Fry the onions till light brown now add the ground paste,tomato & dosakaya fry it till oil separates the pan.
Add rice & water cover and ,cook till done.
Serve it hot with any raita.

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Menthe Tambuli / Methi Tambli / Fenugreek Seeds Tambali / Vendhaya Raita / Methi Raita - Udupi Recipes

Methi Tambli

Ingredients fried and ground to a fine paste
Methi / Fenugreek - 3/4 tsp
Jeera - 1/2 tsp
Byadagi red chillies - 1
Grated coconut - 1& 1/2 tbsp
Oil a drop
( Heat a drop of oil fry methi,jeera and red chillies till light brown.Cool the mixture add coconut and grind to a smooth paste)
Tempering
Oil- 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Curry leaves few
Other ingredients
Thick sour curd - 1 cup
Salt to taste
Method
Beat the thick curd and add salt,now add the ground paste mix it well.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the curd mixture and mix.
Serve it with steamed hot rice.
Note:
Add very little water while grinding.
You can add green chillies instead of red chillies for grinding.
Try to use sour curd for this recipe to reduce the bitterness of methi.

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Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

Spicy Baby Potato Roast

Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

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Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

Methi Mathri

Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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Mooli Paratha / Mooli Ka Paratha / Muli Paratha / Radish Paratha / Mullangi Paratha -Indian Bread Recipe

Mooli Paratha

Ingredients
Wheat flour - 2 cups
Grated radish - 1 cup
( squeeze out the water completely)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/Cumin powder - 1/2 tsp
Dry mango powder/Amchur powder - 1/4 tsp
Grated ginger - 1/2 tsp
Chopped red chillies - 2 small
Chopped coriander leaves - 1 tbsp
Water as needed
Oil as needed
Method
Grated the radish and squeeze out the water completely.
Do not throw out the liquid use it in gravy or soup.
Take all the ingredients in a bowl and make a soft dough by sprinkle very little water if needed.
Divide the dough into equal size balls.Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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