Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza / Paneer Recipes

Paneer Do Pyaza

Ingredients
Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/4 tsp
(I did not use as my kids don't like)
Whole black pepper - 1/4 tsp
Other ingredients
Paneer cubes - 1 & 1/2 cups
( cut into any size or shape)
Ginger and Garlic paste - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
Chopped onion - 1/2
Onions - 1/2 cup cut into big cubes
Green chillies - 3
Red chillies - 2
Salt to taste
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed kastoori methi - 1/2 tsp

Dhaba Style Paneer Do Pyaza

Method
Heat oil in a pan add the paneer pieces,salt and turmeric powder,fry till all sides are light brown,remove to a plate.In the same oil add the diced onion and saute till its translucent,remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and saute.
Add the chopped onion,green chillies and saute till onions are light brown.Add the tomatoes and ginger & garlic paste fry till they are soft and raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water add red chillies cover and cook till gravy is semi thick.Add the fried paneer,cubed onions,garam masala and kastoori methi simmer for a minute and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.


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Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada

Keerai Vadai

Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed

Spinach Vada

Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
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Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

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Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava Sweet Kolukattai / Sweet Kolukattai

Sweet Rava Kolukattai

Ingredients
Sooji / Rava / Semolina - 1/2 cup
Jaggery - 1/4 cup
( usually 1/2 cup is added but i love to have with less sweet so added 1/4 cup)
Finely grated coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Water - 1 cup
Ghee - 3 tsp

Rava Sweet Kozhukattai

Method
Add ghee and sooji into a pan in low flame fry the sooji till colour changes.
Do not over fry and burn them,keep it aside.
Dissolve jaggery in water and filter to remove any impurities,
Bring the jaggery liquid to a boil reduce flame and add the grated coconut,cardamom powder and fried sooji,in low f;lame cook till they are thick and leaves the sides of the pan.Switch off the stove and close it with a lid and rest it for 5 minutes.
Grease your palm with ghee and knead the sooji mixture to a smooth dough.
Roll out into small balls and steam these Kozhukattai for 7 to 8 minutes or till cooked
Serve hot or warm.

Note:
a)  Make sure you pulse the coconut to get a fine mixture.
b) You can replace jaggery with brown sugar or white sugar.
c0 Sooji must be well roasted otherwise the kozhukattai will be sticky.

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Ashwagandha Thogayal / Ashwagandha Chutney - Thogayal Recipes

Ashwagandha Chutney

Ingredients
Sesame oil - 3 tsp
Urad dal - 2 tsp
Channa dal - 1 tsp
Red chillies - 5
Coconut - 1 tbsp
Ginger - a small piece
Hing - 1/8 tsp
Jaggery - 1/2 tsp
Ashwagandha leaves - 8 small leaves
( Do not add more your thogayal will taste bitter )
Coriander leaves - 1 tbsp
Salt to taste
Method
Heat oil in a pan add urad dal,channa dal,red chillies,hing and ginger fry till light brown.
Add the coconut and saute for few minutes and switch off the stove.
Add the coriander and ashwagandha leaves saute.Cool the mixture completely.
Transfer the cooled ingredients into a mixi jar add salt and jaggery pour very little water and grind to a thick smooth paste.
Enjoy with hot rice!

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Ashwagandha Raita - Healthy Raita Recipes

Ashwagandha Raita

Ingredients
Thick Curd - 1 cup
Chopped Ashwagandha leaves - 12
Salt and pepper powder to taste
Sugar - a generous pinch
Jeera powder - 1/8 tsp
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/8 tsp
Red chillies - 1
Method
Take a bowl add the curd,salt,pepper powder,jeera powder and sugar,beat it well.
Heat oil in a pan temper it with mustard,urad dal and red chillies.
Switch off the stove and add the ashwagandha leaves and saute.
Cool this mixture completely add it into the curd mixture and mix.
Serve immediately.

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Sugar Kozhukattai / Sakkarai Modagam / Sweet Kozhukattai / Sugar Modak / Easy Kolukattai / Simple Sugar Kolukattai - Ganesh Chaturthi Recipes / Easy Sugar Kolukattai

Sugar Kozhukattai

Ingredients
Sona masoori rice - 1/2 cup
Water - 1/2 cup
Grated coconut - 4 tsp
Sugar - 5 to 6 tsp
Cardamom powder - 1/4 tsp
Oil - 1 tsp
Method
Soak rice in water for 2 hours or longer.Take a blender jar add the rice along with the water,cardamom powder,sugar and coconut and grind to a very smooth pouring consistency.
Pour this batter and the oil into a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is cooked & forms into a soft dough.
Switch off the stove and cover this mixture & leave it for 10 minutes.
Grease your palm and knead to a soft dough,make sure there are no lumps.
Divide the dough and shape it into desired shape and steam them till cooked.
Serve hot or warm!

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Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

Rajma Pakoda

Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

Kidney Beans Pakoda

Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


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Independence day

India flag in food art

Krishna Jayanthi / Janmashtami

Krishna Jayanthi. food art on Krishna's footsteps

Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

Pudalangai Kola Urundai

Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

Snake Gourd Kola Urundai

Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


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