Paneer Ghee Roast / Mangalore Style Paneer Ghee Roast - Paneer Recipes

Paneer Ghee Roast

Ingredients for grinding

Coriander seeds - 1 & 1/2 tsp

Whole pepper - 1 tsp

Jeera - 1/2 tsp

Fennel seeds - 1/4 tsp

Kashmiri red chillies - 4

Red chillies - 2

Methi / Fenugreek seeds - less than 1/8 tsp

Cardamom -1

Cinnamon - 1 small piece

Cloves -2

Ginger and garlic paste - 1tsp 

Tamarind paste or lemon juice -2 tsp

Turmeric powder - 1/2 tsp

Mangalore Style Paneer Ghee Roast

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown, Do not burn them.
Cool and put it into a blender add tamarind paste, salt, turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste. Keep it aside

Other Ingredients

Ghee - 1/4 cup

Oil - 1 tbsp

Curry & coriander leaves for garnish

Jaggery - 1/2 tsp

Chopped onion - 1/4 cup

Paneer cut into medium size cubes - 2 cups

Curd - 2 tbsp 

Paneer Ghee Roast

Method

Add some oil and fry paneer pieces till light brown on all sides and keep it aside.

Heat ghee in a heavy bottomed pan add the onion and little curry leaves and fry till its light brown.

Now add the ground paste and curd in medium low flame roast till ghee separates from the masala.

Pour little water to get a semi thick consistency , lastly add the jaggery and give a stir.

Switch off the stove and garnish with curry & coriander leaves.

Best served as a side dish for Rice or Roti.

For more Paneer recipes click HERE

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Bhindi Do Pyaza / Easy Bhindi Do Pyaza / Dhaba Style Bhindi Do Pyaza - Easy Side Dish Recipes

Bhindi 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 - 1/2 tsp
Red chilies - 3

Other ingredients

Okra / Bhindi - 30
( cut into any size or shape)
Thinly sliced ginger strips - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
( make a puree)
Chopped onion - 1/2
Onions - 1 cup cut into big cubes
Salt to taste
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp

Dhaba Style Bhindi do Pyaza

Method

Heat oil in a pan add the cut okra, salt fry in medium high flame till all sides are light brown,
Reduce flame and add the diced onion and sauté till its translucent, remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and sauté.
Add the chopped onion and thinly sliced ginger strips sauté till onions are light brown.
Add the tomato puree and fry till raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water cover and cook till gravy is semi thick. Add the fried okra and onion mix well.
Lastly add the garam masala mix. and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.

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Kinnathappam Recipe / How to make Kinnathappam / Steam Cooked Rice Cake in a plate / Easy and Instant Kinnathappam Recipe / Kerala Kinnathappam Recipe

Kinnathappam

Ingredients

Sona masoori rice - 1/2 cup

( wash and soak it in water for 3 hours)

Semi thick coconut milk - 1 cup

( add more or less according to the consistency needed)

Sugar - 2 tbsp

( add more or less according to your taste)

Cumin - little to sprinkle on top

Salt a pinch

Kinnathappam

Method

Drain the water from the rice add it into a blender pour coconut milk and grind to a smooth batter. Do not add water for grinding use only coconut milk.

Pour more coconut milk if needed to get a semi thick pouring batter consistency.

Add salt , sugar and mix till dissolved , grease a pan with coconut oil and pour the batter.

Sprinkle some cumin seeds on top , cover with a lid or cover with a foil and make few slits on top , steam till cooked. When inserted a knife in the middle must come out clean.

Cool slightly loosen the edges using a knife , cut into desired shape and enjoy!

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Godumai Mavu Idiyappam / Wheat Flour Idiyappam / String Hoppers With Whole Wheat Flour / Healthy Wheat Idiyappam / Idiappam Recipe

Wheat Flour Idiyappam

Ingredients

Whole wheat flour/Godumai mavu-1 cup
(Put the wheat flour in a clean cloth , tie a knot & place it in a steamer.Steam this for 15 to 20 minutes in medium flame without whistle. Remove from the steamer & cool the flour, break it up so there are no lumps. Sieve this flour & now your wheat flour is ready to use. You can store the left over flour in fridge)
Salt to taste
Oil-1tsp
Boiling water-1 & little less than 1/4 cup

Godumai Idiyappam

Method

Take the flour in a bowl, add salt & oil , pour the boiling water little by little and make a soft dough.
Fill some dough into the idiyappam mould and press it on a greased plate & steam it for 8 to 10 minutes in medium flame.
Cool & eat it with sugar & coconut or with any gravy you wish.

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Mapillai Samba Puttu Recipe / Bridegroom Rice Puttu - Healthy Puttu Recipe

Mapillai Samba Puttu

Ingredients

Mapillai Samba rice / Bridegroom Rice - 1/2 cup

( wash the rice and soak it in water for at least 4 hours. Drain out the water and spread the rice on a clean towel for 15 to 20 minutes. Dry grind the wet rice to a semi coarse consistency ( sand texture).

Jaggery - 1 & 1/2 tbsp

( add more or less according to your taste, you can add sugar instead)

Salt a pinch

Grated coconut - 1/4 cup

Cardamom powder - 1/4 tsp

Fried cashew nuts in ghee - 1 tbsp

Ghee - 3 tsp

Method

Take the ground flour into a boil add a pinch of salt, sprinkle warm water little by little using your finger tips mix well.

When you hold the mixture with your fist they should hold the shape this is the right consistency.

Put the flour in a cloth fold and steam for 15 minutes or till cooked.

Transfer the puttu into a bowl and add the cardamom powder, ghee, fried nuts and coconut, mix and enjoy hot or warm.

Plain puttu can be enjoyed with Kadalai Curry too.

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Blue Tea Recipe / Sangu Poo Tea / Clitoria Tea / Blue Butterfly Pea Flower Tea - Healthy Drink Recipe

Sango Poo Tea

Ingredients

Fresh or dried sangu poo/ Butterfly Pea flower - 10

Boiling water - 1 cup

Honey - 1/2 tsp

Lime juice - 1/4 tsp

Sangu Poo Decoction

Method

Take the flowers in a bowl add the boiling water, cover and leave it for 5 minutes.

Filter and add honey and lemon juice, drink warm or add ice cubes and drink like a cold lemonade.

Medicinal benefits

Cures problems like diabetes, heart related issues, hair loss, anxiety, mensural problems, etc. If you have other health issues consult a doctor before consuming.

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Mustard Rice Recipe / Kadugu Sadam Recipe / Coconut Mustard Rice - Variety Rice Recipes / Quick Lunch Box Recipes

Mustard Rice

Tempering ingredients

Sesame oil - 1 & 1/2 tbsp

Mustard - 1/2 tsp

Channa dal and Urad dal - each 1 tsp

Peanuts - 2 tbsp

Red chillies - 1

Curry leaves few

Turmeric powder - 1/2 tsp

Ingredients ground to a smooth paste

Grated coconut - 1/4 cup

Mustard seeds - 1 & 1/2 tsp

Red chillies - 2

Kashmiri chillies - 2

Jaggery - 1 tsp 

Tamarind - a tiny piece

Salt to taste

Other ingredients

Cooked rice ( grains seperated) - as needed

Curry leaves few for garnish

Method

Heat oil in a pan and temper with above ingredients.

Add the ground paste and sauté till oil separates the masala, reduce the flame and add the rice mix well till combined

Switch off the flame and garnish with curry leaves and serve hot.

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Pudalangai Thokku Recipe / Snake Gourd Thokku Recipe - Simple Side Dish

Pudalangai Thokku

Ingredients for tempering

Oil - 1 & 1/2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/4 tsp

Curry leaves few

Other ingredients

Finely chopped snake gourd - 1 & 1/2 cups

Chopped onion - 1/4 cup

Chopped tomato - 1 large

Chopped garlic - 6

Chopped green chillies - 2

Salt to taste

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Garam masala - 1/2 tsp

Chopped coriander leaves for garnish

Method

Heat oil and temper with above ingredients.

Add onion, garlic and green chillies till light brown then add the tomato and snake gourd and saute till tomatoes are mashed well.

Add the dry masala powders and fry for a minute, pour some water cover and cook till vegetable is cooked and oil separates the masala.

Switch off the stove garnish with coriander leaves. Best served as a side dish for rice or roti.

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Brown Sugar Kesari / Nattu Sarkarai Kesari / Kesari with Brown Sugar / Nattu Sakkarai Kesari - Easy Kesari Recipe

Brown Sugar Kesari

Ingredients

Rava /Sooji/Semolina - 1/2 cup

Water - 1 & 1/2 cups

Nattu sakkarai / Brown Sugar - 3/4 cup

( add more or less according to your taste)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Nattu Sakkarai Kesari

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.

Boil water and pour this into the rava. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the brown sugar and ghee and mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Dalgona Candy Recipe / Squid Game Dalgona Recipe / Korean Honeycomb Recipe / Korean Sugar Sponge Candy

Dalgona Candy

Ingredients

White sugar - 1 tbsp

Baking soda / Cooking soda - 3 pinches

( I added only 2 pinches)

Oil to grease the baking sheet and cookie cutter 

Squid game Dalgona Candy

Method

Grease the baking sheet and cookie cutter with oil and keep it ready.

Add sugar into a round deep ladle using a wooden chopstick keep mixing till they melt and changes to light honey colour syrup. Do not caramelize till dark they will turn bitter. Switch off the stove.

This syrup will be too hot so handle careful and avoid touching with your fingers.

Add the baking soda and mix quickly till they form foamy.

Pour it immediately on the greased baking sheet and insert a candy stick and gently press with a plate on top for a second and remove.

Press the cookie cutter in the middle to give a print , I used a metal bottle cap.

Do not cut it till the end. I used a small toothpick pricked and removed the edges to hold the shape (this step is optional)

Enjoy.

For Dalgona Coffe Recipe click HERE

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