Paneer Capsicum Masala / Paneer Capsicum Curry / Paneer Bell Pepper Curry / Paneer Capsicum - Paneer Capsicum

Paneer Capsicum Masala

Ingredients
Cubed Paneer /Indian cottage cheese - 1 & 1/2 cups
( Heat 1 tsp butter in a pan add 1/4 tsp turmeric powder add the paneer cubes and fry till its light brown on all sides.Keep it aside)
Coloured bell peppers/Capsicum cubes - 2 cups
Kashmiri red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera / Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Fresh cream - 1/4 cup
( As my daughter likes cream i added a bit more)
Ingredients ground to a paste
Onion - 1/2 cup
Ginger and garlic paste - 1 tsp together
Cardamom - 5
( Take a mixi jar add above ingredients and grind to a fine paste,do not add water while grinding)

Tempering 
Butter - 1 tbsp
Oil - 2 tbsp
( add more if needed)
Bay leaf - 1
Cinnamon stick - 1 medium size
Jeera - 1 tsp
Red chillies - 2
Method
Heat oil and butter in a pan temper it with bay leaf,red chillies,jeera and cinnamon.
Now add the ground onion paste saute for few minutes,add the salt and turmeric powder,saute till oil separated the masala and raw smell has disappeared.
Add coriander powder,red chilly powder and garam masala cook till everything is well combined and no raw smell.
Add the coloured cubed capsicum and fry in low flame for a minute then add the fried paneer cubes and gently give a mix.Pour some water mix it well and cook in low flame for 2 to 3 minutes.
Lastly add sugar,cumin powder and kastoori methi and switch off the stove.
Now pour the cream and mix well.Do not cook after cream is added.
Serve hot with Jeera rice or Roti.


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Thinai Sambar Rice / Thinai Sambar Sadam Recipe / Foxtail Millet Sambar Rice / Millet Recipes

Thinai Sambar Rice

Ingredients to roast and grind
Channa dal - 1 tsp
Coriander seeds - 1 & 1/3 tsp
Methi - 1/8 tsp
Mustard - 1/8 tsp
Somph - 1/8 tsp
Whole black pepper - 6
Red chillies - 4
Jeera/Cumin seeds - 1/4 tsp
Coconut - 2 tbsp
Oil - a drop (option

Method
Heat a pan and dry roast the ingredients till light brown,do not burn them.
Lastly add the coconut and fry for a minute and switch off the stove.
Cool the mixture and dry grind to a fine powder,keep it aside.
Tempering
Sesame oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1 tsp together
Red chillies - 1
Broken cashew nuts - 6
Hing - a generous pinch
Chopped onion - a handful
Curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
Thur dal - 1/4 cup
Water - 4 cup ( 1 cup to soak millet and dal,3 cups to cook them)
Salt to taste
Turmeric powder - 1/4 tsp
Mixed vegetables of your choice - 2 cups
( I used avarakai,radish,carrot,brinjal and drumstick)
Chopped tomato - 1
Semi thick tamarind juice - 1 cup
Jaggery - 1/4 tsp
Ghee - 1 tbsp
Curry and coriander leaves for garnish

Method
Take millet and dal in a bowl wash well add 1 cup of water and soak it for 30 minutes.
Put the soaked millet/dal into a pressure cooker along with the water add 3 cups of water,turmeric powder,salt and 1 tsp oil.Close the lid and pressure cook till done.
Add the chopped vegetables in a wide pan pour the tamarind juice,salt and turmeric powder,cover with a lid and cook till vegetables are soft.Add chopped tomato and the cooked millet/dal mixture,mix well.
Add the ground powder,jaggery  and cook in low flame till everything is well combined.
Heat oil in a pan add mustard,urad dal,red chillies,hing and cashew nuts anf fry till light brown,now add the onions and curry leaves fry till onions changes its colour.Switch off the stove.
Pour the tempering into the  millet/dal/vegetable mixture,add ghee garnish with curry and coriander leaves and mix it well.
Serve it hot with papad and raita.


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Idly Milagai Podi / Milagai Podi / Idli Podi / How to make Idli Podi

Idli Milagai Podi

Ingredients

Urad dal-1/2 cup

Channa dal-1/2 cup

Sesame seeds-1/8 cup

Red chillies-1/2 cup

Rice-1tbsp
( i used sona masoori rice }

Salt to taste

Hing-1tsp

Method

Dry roast urad dal,channa dal,sesame seeds,rice & red chillies separately till light brown.Do not over fry and burn them.Transfer into a plate and let it cool
Add the cooled ingredients into a mixi jar to this add salt and hing,grind it to a coarse powder.
Store it in an air tight container.
Take 1 or 2 tsp of the idli milagai podi add some sesame oil mix and enjoy with Idli or Dosa.


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Telangana Style Mutton Curry / Telangana Mutton Curry / Mutton Curry

Telangana Mutton Curry

Ingredients dry roasted 
Poppy seeds / khus Khus - 2 tsp
Coriander seeds - 1 tsp
Red chillies - 5 or add more if you want spicy
Grated coconut - 1/4 cup
( today i used 1/2 cup of coconut milk)
Cinnamon stick -1 medium size
Cloves - 6
Shajeera - 1 tsp
Method
Dry roast poppy seeds,coriander seeds and red chillies till nice aroma comes,add the coconut and give a quick mix and switch off the stove.Cool and transfer it to a mixi jar to this add cinnamon stick,cloves and Shajeera.Grind it to a fine paste,keep it aside
Other ingredients
Mutton - 250 gms
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Curry and coriander leaves - few
Ginger and Garlic paste - 1 tsp heaped
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 6 tsp
Bay leaf - 1

Method
Heat oil in a pressure cooker add bay leaf next add onions and salt.fry till onions are light brown.
Now add ginger garlic paste and saute till raw smell has disappeared.
Add tomatoes and few curry leaves fry till tomatoes are soft.Add turmeric powder,washed mutton and the ground powder.Mix it well.
Pour some water cover and cook for 5 minutes in low flame.
Pour the coconut milk and coriander leaves cover and pressure cook till mutton is soft.
Garnish with curry and coriander leaves and serve with rice or roti.

Note:
Today i used coconut milk,if using fresh coconut then fry and grind it with the masala.


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Chikkudukaya Pickle / Chikkudu Kaya Uragaya / Indian Broad Beans Pickle

Chikkudukaya Pickle

Ingredients
Chikkudukaya/Broad beans - 60
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Mustard powder - 1 & 1/2 tbsp
Salt - 1 & 1/2 tsp
Sesame oil - 1/4 cup
Garlic - 6 cloves
Tamarind - a small ball bigger than a gooseberry
Tempering
Oil - 1/4 cup
Mustard - 1 tsp
Red chillies- 3
Methi powder/Fenugreek seed powder - 1/4 tsp
Hing - 1/4 tsp

Method
Dry grind mustard seeds to a fine powder.
Remove seeds and strings from the tamarind,pour some water and cook till they are soft.I kept it in microwave for 1 minute.Cool it and put it into a mixi jar add the garlic and pulse it once.
Wash the broad bean remove the strings from the beans and wipe it well,spread it on a towel.
Heat oil in a pan and deep fry the beans till they just change colour do not over fry then they will become too soft to handle.Remove it into a bowl.
To this add the red chilly powder,salt,mustard powder,turmeric powder and tamarind/garlic paste.
Pour the fried oil also mix well cover it with a lid and leave it at room temperature for 2 days.
3rd day heat oil in a pan and temper it with above ingredients.
Cool and pour the tempering into the pickle mix well.Taste the pickle and add red chilly powder and salt if needed.
Store this pickle in a clean jar in fridge and enjoy with plain rice and ghee.


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Sweet Corn Soup Recipe / Sweet Corn Vegetable Soup / Indo Chinese Sweet Corn Vegetable Soup Recipe

Sweet Corn Vegetable Soup

Ingredients
Canned sweet corn crushed - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
White vinegar - 1 tsp
Chopped vegetables - 1/2 cup
( i used peas,carrot and beans)
Chopped spring onions for garnish
Method
Take a wide pot add all above mentioned ingredients bring it to a boil.
Reduce the flame and cook till vegetables are cooked.
If you think the soup is thin and want to thicken it up then dilute 3 tsp of corn starch in some water and pour it into the soup and give a boil.
Adjust seasoning garnish with chopped spring onions and serve hot.

Vegetable Soup In Instant Pot
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Ingredients
Cream style sweet corn - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Chopped vegetables - 1/2 cup
( peas,carrot,cabbage,mushroom,beans)
Ginger and Garlic paste - 1/2 tsp
Chopped spring onions for garnish
Oil - 1 tsp

Method
Switch on saute mode in an instant pot pour oil.
Add onion,ginger and garlic paste saute for a minute.
Now add the chopped vegetables and fry for another minute.
Add salt and pepper powder,cream style corn and pour vegetable broth/stock.
Close lid and cook it on soup mode,natural pressure release once done.
Add soy sauce garnish with spring onions mix and serve hot.



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Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli

Broccoli Pakora

Ingredients
Broccoli florets - 20
Besan / gram flour - 5 tsp heaped
Rice flour - 3 tsp
Corn flour - 1 tsp
Baking soda/Cooking soda - 1/4 tsp
Salt to taste
Chilly powder - 3/4 tsp
Jeera powder - 1/4 tsp
Ajwain - 1/2 tsp
Crushed kastoori methi - 1 tsp
Ginger and Garlic paste - 1 tsp
Oil to deep fry
Water as needed

Method
Take a wide bowl add all the above ingredients and mix.
Sprinkle water little by little till all florets are well coated with the batter.
Heat oil in a pan gently drop each florets and in medium high flame deep fry till all sides are light brown colour and crisp.
Remove it on a kitchen tissue and serve it hot with any dip you like.


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Mushroom Biryani / Mushroom Biriyani Recipe / South Indian Mushroom Biryani Recipe - Biriyani Recipes

Mushroom Biryani

Tempering ingredients
Oil - 2 tbsp
Ghee-1tbsp
Bay leaf - 1
Marati moggu - 1
Ingredients to powder
Cinnamon - a medium size stick
Cloves - 6
Cardamom -6
Star anise - 1
Kalpasi/Dagad phool - 1/4 tsp
Nutmeg powder - less than - 1/8 tsp
( Dry grind to a fine powder)

Dry masala ingredients
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric powder-1/8 tsp

Other ingredients
Seeraga samba rice- 1 & 1/2 cups
Hot water-3 cups
Chopped mushrooms - 8 oz packet ( around 225 gms)
Sliced onions - 1/2
Chopped tomato - 1
Mint leaves-a handful
Coriander leaves- a handful
Crushed green chillies - 2,
Ginger /Garlic paste - 1 tsp heaped
Lemon juice - 2 tsp

Method
Heat oil & ghee in a pan add the tempering ingredients and the ground spice powder,fry for a minute.
Add the onions fry till its light brown,next add the crushed green chillies,ginger/garlic paste,saute till raw smell disappears.
Add tomato,mint and coriander leaves saute for a minute,add the mushrooms and all dry ingredients.
Saute well pour the curd and quickly give a nice mix.
Drain water from the rice and add the rice,pour boiling hot water.
Squeeze lemon juice mix, cover it with a lid and cook it in very low flame till done.
Switch off the stove garnish with mint leaves,mix and serve it hot with raita.


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Mohanthal Recipe / Gujarati Mohanthal Mithai / Besan Fudge / Traditional Gujarati Mohanthal

Mohanthal

Ingredients
Besan/Gram flour - 2 cups
Ghee - 1 cup  + 3 tbsp
Sugar - 1 cup
Milk - 3 tbsp
Chopped almonds and pistachio - 4 tsp together
Saffron strings - few
Cardamom powder - 3/4 tsp
Water - 3/4 cup

Method
Grease a tray with ghee and keep it aside.
Take besan in a plate add 3tbsp of ghee and milk,mix it with your fingers till it reaches to a coarse crumble.Pat it well cover it with a lid and rest it for 5 minutes.
Take a mixi jar and pulse it well or sieve the mixture.
Take ghee in a non stick pan or a heavy bottom pan add the sieved/pulsed besan mixture and keep mixing it till it changes colour to light golden brown.Switch off the stove.
Dissolve sugar in water in medium high flame cook the syrup till it reaches 2 string consistency.
( Take a plate pour some water add a drop of syrup into the water,using your fingers try to gather the syrup.If it forms a soft ball consistency then your syrup is ready.Another method is take some syrup on your fingers and press with another finger and try to pull the syrup.If it forms threads then the consistency is right ).
Add cardamom powder and saffron strings mix it well.
Now pour this hot syrup into the fried besan and keep mixing till the mixture thickens.
Transfer it into a greased tray and pat it well,sprinkle the nuts on top and slightly press it.
While still warm gently cut into squares.
Cool and serve this yummy sweet.

Note:
You can also add some khoya for extra riches,


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Mooligai Rasam / Herbal Rasam / Indian Herb Soup

Mooligai Rasam

Ingredients slightly dry roasted and finely powdered
Kandanthipilli - 1/2 small stick
Arisithipilli - 1 stick
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/4 tsp
Ajwain - 1/4 tsp
Chukku/Dry Ginger powder - 1/4 tsp
Athimadhuram - 1/2 small stick
( Dry roast slightly and fine powder them.These are herbs you will get it in Nattu Marundhu / Herb  Store)
Other ingredients
Chopped tomato - 1 large
Crushed garlic - 2
Thur dal water - 2 cups
( Cook thur dal in water,filter the water for rasam.Cooked dal can be used it for making sambar)
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Salt to taste
Curry and coriander leaves for garnish
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chilly - 1
Jeera - 1/4 tsp
Methi/Fenugreek seeds - 5
Method
Heat ghee in a pan and temper it with above ingredients.
Add tomato and garlic and saute for a minute pour the thur dal water.
Now add the salt,hing and the ground powder,bring it to a boil.
Switch off and garnish with curry and coriander leaves.
Enjoy this rasam with rice or drink it like a soup

Note:
a) This Rasam is very good for fever,cold,cough or body pain.

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