Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

Tawa Paneer

Ingredients for marination

Paneer cubes - 2 cups

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1/2 tsp

Garam masala - 1 tsp

Thick curd - 1 tbsp

( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup

Finely chopped green capsicum - 1/4 cup

Chopped tomato - 1 medium size

Chopped green chilies - 2

Chopped coriander leaves for garnish

Red chilly powder - 1/2 tsp

Coriander powder - 1/6 tsp

Salt to taste

Chaat masala - 3/4 tsp

Jeera powder - 1/8 tsp

Crushed Kasturi methi - 1 tsp

Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.

Add the tomatoes and sauté till soft do not cook till mashed.

Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.

Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.

Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.

Serve as an appetizer or as a side dish.

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Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

Nuchinunde

Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup

Channa dal - 1/2 cup

Green chillies - 6

Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful

( I used methi leaves today)

Chopped coriander leaves - a handful

Chopped curry leaves few

Grated coconut - 1/2 cup

Salt to taste

Turmeric powder - 1/2 tsp

Jeera - 1/2 tsp

Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.

Grease the idli plates and steam them for 5 minutes or till cooked.

Serve hot with ghee and coconut chutney.

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Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam

Samba Sadam

Ingredients

Whole pepper - 1 & 1/2 tsp (crushed)

Jeera / Cumin - 1 tsp ( crushed)

Curry leaves few

Chopped cashew nuts - 6

Ghee - 2 tbsp

Cooked rice - 2 cups

Salt to taste

Method

Heat ghee in a pan add cashew nuts and fry till light brown add the crushed pepper, cumin, salt and curry leaves and switch off the stove.

Add the cooked rice and gently mix till well combined.

Enjoy!

Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi

Kakarakaya Podi

Ingredients

Bitter gourd / Kakarakaya - 4 medium size

( wash and cut them into thin circles)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 2 tsp ( heaped)

( or add according to the spice level you want)

Jeera - 1 & 1/2 tsp

Putnala pappu / Fried gram dal - 1/2 cup

Dry coconut / Kopra - 1/4 cup

Garlic with skin - 6

Sugar - 1 tsp

Oil - to fry the bitter gourd ( approximately 4 tbsp.)

Method

Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.

Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.

Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.

Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.

In the same hot oil add the ground powder and saute ( do not switch on the stove).

Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.

Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!

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Glazed Carrots Recipe / Brown Sugar Glazed Carrots Recipe / Buttery Glazed Carrots

 

Glazed Carrots

Ingredients

Carrots - 2 medium sized

( peel the skin and cut into finger size 1/4 inch. thick pieces or use baby carrots)

Salt to taste

Brown sugar - 1 tbsp. (heaped)

( add more or less according to the sweetness you want)

Chopped parsley - 2 tbsp

Butter - 1 tbsp

Method

Bring water to a boil in a sauce pan drop the carrots and cook for 2 to 3 minutes only. Do not over cook or till soft.

Heat a pan add the butter , carrots, salt and brown sugar gently mix till the carrots are tender well coated and caramelized.

Switch off the stove sprinkle the parsley and enjoy!

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Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size

Ripe tomatoes - 2 medium size

Ginger /Garlic paste - 1 tsp

( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp

Ghee - 1 tbsp

Bay leaf - 1

Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi

( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)

Frozen peas - 1 cup (heaped)

Slit green chilies - 6

Red chilly powder - 1 tsp

Jeera powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

MDH kitchen king masala - 1 tsp

Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.

Add the dry spice powders and sauté till oil separates from the masala.

Add the peas, green chillies and pour some water and cook till the mixture is thick.

Lastly add the fried gobi mix till well combined and switch off the stove.

Sprinkle the kastoori methi mix and serve as a side dish for Roti.

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Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

Mango Custard

Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.

Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.

Cook the mixture till thick and switch off the stove. Cool the mixture completely.

Mix in the mango pulp and pour it into a bowl and refrigerate till chill.

Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli /Thattai Idli / Thatai Idli - Idli Recipes

Thatte Idli

Ingredients

Idly rice - 2 cups

Urad dal - 1 cup

Poha/Aval/Beaten rice - 3/4 cup

Salt to taste

Method
Soak rice and aval together and urad dal separately for 4 to 5 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little (use the drained water for grinding) keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding (use the drained water for grinding) .
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the thatte idly plates & pour a ladle of batter.If you don't have thatte idli plates then use regular small stainless steel plates.
Steam it till cooked may be 3 to 4 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda

Raw Banana Pakoda

Ingredients

Raw banana / Vazhakai - 1 medium size

( remove skin and grate,do not steam or cook the raw banana )

Chopped onion - a handful

Chopped curry leaves - few

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 & 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water if needed to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil,deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

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Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

Purple Cabbage Soup

Ingredients

Red cabbage chopped - 1/2 of a medium sized cabbage

Chopped onion - 1/2

Chopped garlic - 3

Bay leaf - 1

Jeera/ Cumin seeds - 1 tsp

Oil - 3 tsp

Salt and pepper to taste

Water or Vegetable stock - 6 cups

(add more or less according to the thickness you want)

Cream - 2 tbsp

Purple Cabbage Soup

Method

Heat oil in a pan add bay leaf, cumin, onion and garlic sauté till the onions are transparent.

Add the cabbage and sauté for a minute, pour 4 cups of water/stock and cook till cabbage is soft.

Switch off the flame and let them cool completely. Remove the bay leaf and grind the mixture to a very smooth mixture.

Pour the ground mixture into a pan add remaining stock, salt to taste and bring it to a boil.

Switch off the stove add pepper powder mix in cream and serve hot.

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