Dharwad Peda / Dharwad Pedha / How to make Dharwad Peda

Dharwad Peda

Yields: 25 pieces
Ingredients
Fresh paneer crumbled - 3 cups
For homemade Paneer,Indian cottage cheese recipe click HERE 
Sugar -8 tsp + 3 tbsp for dusting
Milk - 14 tbsp
Ghee - 1 tsp heaped
Cardamom powder - 1 tsp

Method
Take a non stick or heavy bottomed kadai pour ghee add the crumbled fresh paneer,2 tbsp milk and 2 tsp sugar and start to fry in medium flame.
Keep frying by adding sugar and milk in intervals ( save 4 tbsp of milk to add it at the last) till paneer turns golden brown ( DO NOT BURN).
Cool the paneer add cardamom powder and transfer to a mixi jar.
Dry grind to a smooth powder,transfer to a plate.
Heat a kadai add the paneer mixture remaining 4 tbsp of milk and give a quick stir till everything is combined,switch off the stove.
Once the mixture has cooled divide the portion and shape it to a cylinder or any shape of your choice.
Add 3 tbsp of sugar in a plate roll each peda into sugar to make sure all sides are well coated.
Arrange it on a plate and enjoy!

Note: 
a) Make sure you fry the pane-er in low or medium heat otherwise they may burn.
b) Shape the peda into any size or shape of your choice.
c) Add or reduce milk according to the dryness of paneer.
d) Store it in refrigerator.
e) This is an interesting recipe from karnataka


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Kale Rice / Easy Kale Rice / Simple and Quick Kale Rice / Sauteed Kale with Rice / Rice Recipes

Kale Rice

Ingredients
Kale leaves - 6
( Remove hard stems and chop finely)
Salt  and Pepper powder to taste
Butter - 3 tsp
Chopped garlic - 4
Chopped green chillies - 1
Chopped onion - 3 tsp
Basmati rice - 1 cup
Water 1 & 3/4 cup

Method
Heat 1 tsp butter in a pan add some garlic and green chillies saute till light brown.
Add the washed rice and saute for a minute,pour water add salt cover it with a lid and cook till done.
Open the lid and fluff up the rice using a fork.

Heat remaining butter in a pan add garlic and onion saute till its light brown.
Now add the kale leaves,salt & pepper, give a quick mix.
Lower the flame add the cooked rice and toss till everything is combined.
Switch off the stove and serve immediately.


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Massala Brussels Sprouts / Brussels Sprouts Masala / Brussels Sprouts Recipe

Masala Brussels Sprouts

Ingredients ground to a smooth paste
Grated coconut - 1/3 cup
Fennel seeds - 1 tsp
Ginger and garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric powder - 1/4 tsp
( add some water and grind to a smooth paste)
Tempering ingredients
Oil - 2 tbsp add more if needed
Cinnamon - a small stick
Bay leaf - 1
Other ingredients
Brussels sprouts - 6
( wash trim at the ends and make a slit ( like a plus) on top see picture below)
Chopped onions - a handful
Chopped curry and coriander leaves

Method
Heat oil in a pan temper it with cinnamon and bay leaf.
Add the chopped onions and fry for a minute,now arrange at the Brussels sprouts and give a quick mix.Add the ground masala paste and saute for 1 or 2 minutes in medium high flame.
Pour very little water cover and cook in low flame till masala is well cooked and light brown.
Garnish with curry and coriander leaves mix and switch off the stove.
Best served as side dish for rice or roti.

Note:
a) Using same masala you can make this dish with raw banana or small brinjals.


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Omavalli Ilai Kulambu / Karpooravalli Ilai Kulambhu / Karpooravalli Kuzhambu / Karpooravalli Leaves Gravy

Omavalli illai Kulambu

Tempering ingredients
Sesame oil - 2 tbsp
Vadavam - 1 tsp heaped
or Mustard - 1tsp
Urad Dal - 1/2 tsp
Methi seeds - 5
Other ingredients
Chopped karpooravalli ilai/Omavalli Ilai - 20
Chopped onion - 1/2
Chopped garlic - 6
Curry leaves few
Diluted tamarind juice - 1 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Roasted and powdered jeera/pepper powder together - 1 tsp

Method
Heat oil in a pan temper it with above ingredients.
Add the onion,garlic,omavalli ilai and saute till light brown.
Add the dry ingredients and saute till raw smell has disappeared.
Now pour the diluted tamarind juice cover and cook till thick.
Lastly add jaggery garnish with curry and coriander leaves.
Best served with plain rice.

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Quick Tomato Pulao / Tomato Pulao / Thakkali Pulao / Easy Lunch Box Recipes

Tomato Pulao

Ingredients ground to a smooth paste
Small tomatoes - 3
( i have used small vine tomatoes)
Green chillies - 1 or 2
(add according to the hotness of the chillies)
Ginger and garlic paste - 1/2 tsp
Mint leaves - few
( DO NOT ADD WATER, GRIND TO A SMOOTH PASTE)
Tempering ingredients
Oil - 3 tsp
Ghee - 3tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Star anise - 1/2
Fennel seeds - 1/2 tsp
Kalpasi - a small piece
Other ingredients
Sliced onion - a handful
Salt to taste
Jeeraga samba rice - 1 cup
( wash and soak rice for 10 minutes)
Water 2 & 1/4 cup
Mint & Coriander leaves for garnish

Method
Heat oil and ghee in a pan add the tempering ingredients.
Now add the onion and fry till light brown,add the ground paste and saute.
Saute till raw smell has disappeared and oil has separated the masala.
Pour water and give a boil reduce flame add just the rice and discard the water and salt.
Mix well cover it with a lid and cook till done.
Garnish with mint and coriander leaves and enjoy with raita.

Note:
You can add chopped tomatoes instead of grinding.

For Thakkali sadam click HERE


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Apple Palkova / Apple Palgova / Apple Kalakand / Quick Apple Kalakand

Apple Palkova

Ingredients

Grated big red apple - 1

(seeds removed)

Condensed milk - 14 oz (397 g) can
Whole Fat Ricotta cheese - 15 oz ( 426 g) can

Cardamom powder - 1/4 tsp
Saffron - few strands

Chopped nuts - 1 tbsp

(almond,pistachio,chironji or any nuts of your choice)

Method
Mix the grated apple, ricotta cheese & condensed milk in a microwave safe bowl.
Make sure there are no lumps.
Microwave for 10 to 15 minutes uncovered.
Mix in intervals between every 3 minutes.
You will see that the water has completely evaporated and mixture is thick.
Now add the saffron and cardamom powder mix it well.
Pour it on a tray or plate spread the top evenly.
Sprinkle the nuts and pat it well.Keep it in fridge for 30 minutes before cutting into any shape.
Store them in Fridge
Note:
a) Each microwave is different so the cooking time can vary.


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Thooduvalai Pudina Thogayal / Pudina Thoodhuvalai Thuvaiyal / Thooduvalai Chutney / Thoothuvalai Chutney / Thuthuvalai Mint Chutney / Toodhuvalai Mint Chutney - Thoodhuvalai Recipes

Thooduvalai Pudina Thogayal

Ingredients
Oil - 2 tsp
Urad dal - 1 tsp
Channa dal - 2 tsp
Green chillies - 2 or 3
Ginger - a small piece
Hing - 1/8 tsp
Tamarind - a small piece
Grated coconut - 1/8 cup
Salt to taste
Fresh mint leaves - a handful
Fresh Thooduvalai leaves - 25 leaves

Method
Heat oil in a pan fry urad dal,channa dal,green chillies and ginger till light brown.
Add hing,tamarind,mint and thooduvalai leaves fry till the leaves shrink,switch off the stove.
To this add salt and freshly grated coconut mix well and let it cool.
Put the fried ingredients into a mixi jar pour very little water and grind it to a coarse or smooth chutney.Mix it with plain rice and enjoy!


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Varagu Arisi Curd Rice / Kodo Millet Curd Rice / Varagu Arisi Thayir Sadam / Millet Bagalabath - Millet Recipes

Varagu arisi Curd Rice

Ingredients
Kodo millet / Varagu Arisi - 1/2 cup
Water - 1 & 1/2 cup
Salt to taste
Tempering
Oil or Ghee - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Chopped green chillies - 1
Chopped or grated ginger - 1/4 tsp
Curry leaves few
Chopped cashew nuts - 5
Hing - a generous pinch
Other ingredients
Chopped carrot - 1 tbsp
Chopped cucumber - 1 tbsp
Chopped coriander leaves few
Chopped raw mango - 1 tbsp
Milk - 1/2 cup
Curd - 1 cup

Method
Heat a pressure cooker and dry roast the millet till hot.Do not over fry and burn them.
Add water and salt pressure cook till done.Open the lid once cooled.
Transfer the cooked millet into a bowl,let it cool completely.

Heat ghee /oil in a pan and temper it with above ingredients,pour the tempering into the cooled millet.
Mix the vegetables,pour milk and curd mix everything till well combined.
Keep it in fridge and serve cold.

For more Millet recipes click HERE


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Meen Kulambu / Meen Kuzhlambu / Fish kuzhambu / Fish Gravy / South Indian Fish Curry

Meen Kulambu

Ingredients

Fish pieces - 8
( I used Tilapia)

Chopped Onion -1/4

Chopped Garlic-8

Curry & Coriander leaves -little

Tamarind juice diluted-2 cups
Drumstick - 6 small pieces ( optional)

Ingredients for tempering

Sesame oil-2 tbsp

Vadagam -2tsp

(or add mustard,methi , jeera each 1/4 tsp)

Ingredients for grinding

Onion-1/4

Green chilly- 4

Ginger-1/4''

Jeera-1tsp

Curry leaves - few leaves

Salt to taste

Coriander powder-1 tsp

Chilly powder-2 tsp
Turmeric powder - 1/4 tsp
(add all the ingredients in a blender and grind to a smooth paste)

Method

Heat oil in a pan and temper it with above ingredients.
Add onion,garlic & curry leaves,fry till light brown.
Add the ground masala fry till oil separates the masala.
Now pour the tamarind juice & cook till raw smell goes.
Add the fish pieces the drumsticks,close it with a lid and cook in low flame till cooked.
Switch off the stove & garnish it with curry & coriander leaves.

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Chinese Bhel Recipe / Crispy Noodle Salad / Schezwan Fried Noodle Bhel - Indo Chinese Street Foof Recipe

Chinese Bhel

Ingredients
Schezwan sauce - 2 tsp
Vinegar - 1/2 tsp
Chilly paste - 1/4 tsp
Soy sauce - 1/2 tsp
Vegetables cut into thin strips - 1 cup
( I used capsicum,carrot,cabbage)
Chopped spring onions - 1 tsp
Fried Hakka noodles - 1 & 1/2 cups crushed

Method
Pour water in a wide pan add 1 tsp oil and some salt.when boiling add the Hakka noodles and cook according to the instruction on the pack.Strain the noodles,wash it in cold water and spread it on a plate to cool.
Sprinkle 1 tsp of corn flour(optional) and mix well so all the noodles are well dusted.
Heat oil in a pan and add some noodles and deep fry in batches till crisp and golden brown on both sides.remove it on a kitchen tissue.Your fried noodles are ready.

Take a bowl add all the above ingredients and gently mix till everything is well combined.
Sprinkle some spring onions and serve immediately.

Note:
There is no actual measurement for the ingredients,add everything according to your taste.




Schezwan sauce video


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