Paneer Cutlet

Again one of my favorite... You might think what this girl keeps saying most of the things as her favorite... I'm just posting most my favorites..... This is a cutlet made without potato, but no compromise on taste...  Try this absolutely mouth watering paneer cutlet and i bet you would make it very often after that...

 

Ingrdients:

Paneer (grated) - 1 cup
Onion (finely chopped) - 1/2 cup
Tomato (finely chopped) - 1/4 cup
Corriander leaves (finely chopped) -2 tbsp
Curry Leaves (finely chopped) - 2 tbsp
Green Chilli (finely chopped) - 2 tsp
Ginger garlic paste - 1/2 tsp
Chilli powder - 1/2 tsp
Salt - 3/4 tsp
Corn flour - 3 tbsp
Water 50 ml
Bread Crumbs - 100 gms
Oil - for frying

How to make:

1. Mix the first 9 ingredients nicely. Add 2 tbsp of corn flour and sprinkle little water to make it like stiff dough.

 

2. Roll the cutlets to your desired shapes. Mix 50 ml water with 1 tbsp of corn flour.

 

3. Now dip the corn flour water mix and roll it over the bread crumbs.

 

4. Fry these in medium heat oil for 6-8 mins till it turns golden brown...

Bhindi Masala

Bhindi masala... I made this after a very long time.. almost after 3-4 years... Nevertheless it was worth making again... So delicious with hot phulka....

 

Ingredients:

Bhindi - 250 gms (Cut into 1 inch size)
Onion sliced - 1/2 cup
Tomato finely chopped - 1 medium size
Ginger garlic paste - 1/2 tsp
Garam masala - 1 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Cream - 1/2 cup
Oil - 2 tbsp

How to make it :

 

1.  In a pan heat oil, add onion and ginger garlic paste. Saute for 5 mins till onion turns translucent.

 

2. Add the tomato and saute for 5 mins... now add the garam masala, corriander powder, cumin powder, chilli powder, salt and stir well.

 

3. Add the Bhindi. Let the bhindi cook completely.

 

4. Add the cream in the last and blend well and remove it from the pan...

 

5. Serve it with hot phulka / chappathi...

Mullu Murukku

Snacks are very nice to much during tea time... These murukku's are good to at any time of the day ! Very simple to make murukku.... Just bcos its got sharp thorn like edges on the sides, it called mullu (thorn) murukku....

 

Ingredients:

 

Rice Flour - 250 gms

Urad dal Flour - 1 tbsp

Salt - 1/2 tsp

Chilli powder - 1 tsp

Asafoetida - 1/4 tsp

Butter - 50 gms

Water - little as required

Oil - for frying

 

 

How to make:

 

1. Mix the dry ingredients well. Add the butter and knead well.

 

2. Sprinkle water little by little to make it a stiff dough.

 

3. Put the dough in the murukku kozhal, you can use the star mould.

 

4. When the oil is hot for frying, just press the kozhal, so that required quantity of murruku falls into the frying pan. Fry it till golden brown and enjoy...!

Easy Chicken Curry

 

This is such a simple dish to make... Just tried in my own style and turned out to be good.... Don't know what to name it... Since it was so easy to cook, I'm naming it as easy chicken curry... And there is one more special thing in this dish, that is, there is no usage of oil at all... So people on diet can also try this...!!! What are you waiting for ?? try it....

 

 

 

 

Ingredients:

Chicken - 750 gms
Onion - 1 Medium size
Tomato - 1 Medium size
Coconut - 2-3 tbsp
Corriander seeds (Roasted Dhaniya) - 1 tbsp
Ginger garlic paste - 1 tsp
Red Chilli - 2-3 (as per your taste)
Garam Masala - 1 tsp
Salt - 1 tsp
Curry leaves  - few

How to make it:

1. In a mixer add all the ingredients except chicken and curry leaves to make a smooth paste. (if u don't have ginger garlic paste, add the ginger and garlic in the mixer, after all we are grinding to paste..)

 

2. In a thick pan add a cup of water and drop in the chicken chunks... Once the water starts boiling, add the ground paste and the curry leaves.

 

3. Cook this in simmer for 20-25 mins....  Serve it hot with chappthi or rice...

 

Now wasn't that such a easy recipe ???

 

Egg Burji

 My husband loves chappathi and most of the days at night chappthi is the dinner. When i have no mood to cook non veg, i cook egg. Sometimes i make egg gravy (with boiled egg) and sometimes this burji... Non veg cooking takes at least 30 mins to 1 hr... But cooking egg is so easy that even including mise-en-place (keeping everything ready for the cooking)....

 

Ingredients:

Egg - 2 nos
Onion finely chopped - 2 tbsp
Tomato finely chopped - 1 tbsp
Green chilli - as per your taste
Ginger garlic paste - 1/4 tsp
Turmeric - 1 pinch
Salt - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 1 tbsp

How to make:

 

1. In a bowl beat the egg and add 1/4 tsp of salt and pepper powder.

 

2. In a pan heat oil, add onion, ginger garlic paste and saute for 2 mins. now add the green chilli, turmeric, tomato, balance 1/4 tsp salt. Saute this for 2 mins.

 

3. Now add the beaten egg and stir well for 2-3 mins.... Burji is ready....

Keethu Manga urgai

One of the very simple pickle, but the downside is doesn't last too long....   Mostly we make very little (1 Manga) every time so that it gets over within 2-3 days...  I like it when the manga is still crunchy, sour and juicy... It just takes 2 mins to prepare, provided you have the cut manga ready..

Ingredients:

Cut raw Mango - 1 Cup
Salt - 1/2 tsp
Chilli powder - 3/4 tsp
Oil - 2 tbsp
Mustard - 1/2 tsp
Asafoetida - 2 pinch

How to make:

1. Add salt and chilli powder to the cut mango.

2. In a small pan, heat oil, add mustard. Once the mustard crackles, add asafoedita and add this to the mango.

3. Mix well and serve it curd rice or any rice of your choice...!!!

P.S. If you like sweet tangy taste, you can add little (1/2 tsp) jaggery to it....

Veg Fried Rice

Last week we had a get together and it was pot luck where each ladies made 1 or 2 dish. We went to wakra beach which is quite near by from our house here. I opted to make Fried Rice and Dal Tadka...  Cooking for more people was little difficult as I dont have big utensils to make so... I had 1 big Non stick pan with Lid... and managed to cook... Here now, I will give the recipe to make Fried Rice for 4 people now....

 

Ingredients:

Basmathi Rice - 2 Cups (Soaked for 20-30 mins)
Carrot - 1/2 Cup (Finely chopped)
Beans - 1/2 Cup (Finely Chopped)
Cabbage - 1 Cup (cut into Julienne - thin strips)
Sweet corn - 1/4 cup (optional)
Spring onion - 1/2 cup (Finely chopped)
Finely Chopped Garlic - 2 tsp
Soya Sauce- 2 tsp
Vinegar - 1 tsp
Salt - 1 1/2 tsp
Ajinamotto - 1/2 tsp
Pepper powder - 1 tsp
Oil - 4 tsp

How to make:

1. Cook the rice separately with 4 cups of water and 1/2 tsp salt. Once the rice is cooked, spread it in a big plate and let it cool.

2. In a big pan, add oil and garlic, saute for 20 secs. Now add the carrot, beans, cabbage.  let it cook for 2 mins...

 

3. Add the sweet corn and cook for another 2 mins.. Now add soya sauce, salt, pepper powder, vinegar and ajinamotto. If you like egg, u can add beaten egg at this time.

 

4. Add the cooled rice little by little and fold it... Make sure the rice don't break.. Leave it for 3-4 mins by folding it once in a min..

 

5. Garnish it with chopped spring onion..

 

Dahi mutton Curry

This is one of the simple Mutton dish which i made... Just added things which came to my mind and it turned out to be good.... That's wat my husband told.... !!

 

Ingredients:

Mutton - 1/2 Kg
Ginger Garlic Paste - 2 tsp
Onion (Sliced) - 1 Cup
Curd - 1/2 Cup
Green Chilli (cut into half) - 2 nos.
Corriander leaves - 2 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam Masala powder - 1 tsp
Salt - 1 tsp
Water - 2 cups
Oil - 2 tsp

How to make:

 

1. Marinate the mutton with ginger garlic paste and garam masala for 30 mins.

 

2. In a pan add oil and saute the onion and green chilli. While the onion is turning golden colour, add  the mutton and saute for 3 mins.

 

3. Add the turmeric powder, chilli powder, salt and mix well. Once all the masala is well blended, add the curd. Close the pan with lid and let it cook for 5 mins.

 

4. Add the water and corriander leaves and close the lid again. This has to cook for atleast 30 mins so that the mutton is well cooked.

Veg Delite Pizza

In Junk food category this is one favorite item for many of us... What made me try this Pizza at home... I couldn't find any other better reason than this... Gas was over at my house last week and couldn't get one the same day. Shop fellow told that he will able to deliver only the next day.... Thankfully i finished making some gravy for the afternoon which we ate during lunch along with Kuboos (which is famous in gulf country - tastes like a combination of naan and bread ). There were few Kuboos left and didn't know what to make for dinner.... Finally came up making Pizza with kuboos as base... Of course needless to mention, its so easy to make.....

 

 

Ingredients:

 

Pizza Base - 1 (If you have Kuboos, pls use that... ;-)...  )

Sliced Onion  - 1 tbsp

Sliced Tomato - 1 tbsp

Sliced Capsicum -  2 tbsp

Sweet Corn - 1 tbsp

Sliced Olives - 1 tbsp

Chilli flakes - as much as u like

Salt - just to sprinkle (Even if you dnt use salt, its ok... bcos cheese will be slightly salty)

Mozzarella Cheese - 4 tbsp

Sweet & Sour sauce / tomato ketchup - 1 tbsp

Oregano - as much as u like

 

How to make it :

 

1. In the Pizza base, first spread the tomato ketchup and sprinkle 3 tbsp of mozzarella cheese..

 

2. Spread all the veggies on top the mozzarella cheese and sprinkle the balance 1 tbsp of cheese on top of this... (You can use many more veggie or non veg as well.. In case of non veg, pls pre cook the non veg before). If you are using salt, pls sprinkle now.

 

3. Set the microwave at 20 % (180` C). Place the Pizza in the microwave and cook it for 10 mins now... The mozzarella cheese will melt and all veg will be coated with cheese...

 

4. Sprinkle oregano & chilli flake as per ur taste and enjoi the mouth watering melting pizza........

 

Poricha Kozhambu & Puli vantha saar...

This is one of my dad's favorite... Poricha kozhambu and puli vantha saar... I made this last week and thouroughly enjoyed it... Wow what a combination and a complete healthy meal....Since in poricha kozhambu we won't use tamarind, the puli vantha saar is the great combination for this which will be tangy and spicy...! Here is the recipe which i learnt from my mom who learnt from her mother-in-law (my granny)..... You can use as many veggies as poss.... More the veggie more the taste....

 

 

 

 

Ingredients for Poricha Kozhambu :

 

Cut Mix veg - 2 Cups

(Carrot, Drumstick, Sponge Gourd, Snake Gourd, Brinjal, Pumpkin, Ash Gourd)

Toor Dhal - 1 Cup (Pressure cooked)

Turmeric - 1/4 tsp

Water - 2 cups

Sambar Powder - 2 tsp

Salt - 1 tsp

Asafoedita - 2 pinch

Curry leaves - Few

Oil - 2 tsp

Mustard - 1 tsp

Jeera - 1 tsp

 

How to make :

 

1. In a thick pan, boil the water and add all the veggies and turmeric. Let it cook.

 

2. When it is half cooked, just add the sambar powder and salt to it.

 

3. Once the Veggies are cooked fully, add the boiled dhal to it and mix well. Add the asafoedita and let this boil for 2-3 mins.

 

4. Tamper the poricha kozhambu with oil, mustard, jeera and curry leaves.

 

 

Now we will see how to make this tangy and spicy Puli vantha saar....

 



Ingredients:

Tamarind - 1 big lemon size (soaked for 30 mins in 1 cup water)

Red chilli - 5-6

Gingelly oil - 3 tbsp

Mustard - 1 tsp

Fenugreek - 1/2 tsp

Channa Dal - 1 tsp

Salt - 1/2 tsp

Turmeric - 1 pinch

Asafoedita - 2 pinch

How to make:

 

1. Take a thick pulp from the soaked tamarind. Add little water and squeeze out the balance tamarind juice as well.

 

2. In a pan, heat the oil, add the mustard, fenugreek, channa dal. Once the mustard crackles, add the red chilli and add the tamarind water taken second time.

 

3. Add the turmeric powder and add the thick tamarind pulp. Let this cook in simmer till the tamarind raw flavour disappears.

 

4. By then this quantity would have reduced to half. Just the asafoedita and remove it  from stove.

 

 

Mour Kozhambu

When you don't have much time or mood to cook, this is one simple recipe with which you can get away.. Its tasty too...

Ingredients:

Veg of your choice - 1/2 Cup
(Drumstick / Lady's finger / Colacassia / Chow Chow/Pumpkin/Ash Gourd/ Brinjal)
Red Chilli - 3-4 nos
Coconut - 1/2 Cup
Rice - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Turmeric - 1 Pinch
Thick Buttermilk - 1 Cup (it will be good if it is sour)
Salt - 1 tsp
Water - 2 Cups
Curry Leaves - Few
Mustard - 1 tsp
Asafoedita - 1 Pinch
Oil - 1 tsp

 How to make:

1. In 2 cups of water cook the veg of your choice. Add turmeric to this.

2. In a mixer, grind the coconut, Red chilli, rice, jeera into a fine paste. Mix this with the buttermilk. If you like the traditional yellowish colour, add green chilli instead of red chilli.

3. Once the veg is cooked fully, add the buttermilk to this. Dont bring this to boil, keep in simmer. Just when the froth starts raising remove it from stove.

4. Season the mour kozhambu with oil, mustard, curry leaves and asafoetida.....

Now isn't this too easy to cook ????

Pazham Pori

 Its a easy snack made with nedaram banana, which is little sweet... Famous in Kerala.... Once you start making it, it will become famous in your kitchen also.... Slightly heavy... You can have it morning breakfast or evening snacks also... So what are you waiting... Try it out..!

 



 

Ingredients:

Kerala Banana(Nediram - Not so ripe) - 2 Nos.
All purpose flour(Maida) - 1/2 cup
Sugar - 2 tsp
Cardamom -1-2 nos (powdered)
Turmeric - 1 pinch (if u have yellow colour u can use that also)
Water - 50 ml
Oil - To fry

How to make:

1. Cut the banana into half and slit into half. 1 banana will make 4 piece.

2. Mix maida, sugar, cardamom powder, turmeric and water. It has to be thick batter consistency.

3. Now dip the cut banana in the batter and fry till the batter coating is well cooked.