Gobi Paratha

Gobi paratha is favorite of many.  Just another variety of stuffed paratha. Quite easy to make. Goes very well with dhal or just pickle and raitha / curd.Gobi paratha gives a similar taste as of paneer paratha, its because of the texture of the grated cauliflower being similar to that of paneer. Indeed a great item for dinner or lunch... Do try it you will know it for yourself....

Ingredients:

For Stuffing

Grated Cauliflower - 1 Cup
Onion (Finely chopped) - 1/2 cup
Ginger garlic paste - 1/4 tsp (optional)
Green Chilli (Finely chopped) - 1 tbsp
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Corriander leaves (chopped) - 2 tbsp
Oil - 1 tbsp

For the dough

Whole wheat flour - 2 cups
Salt - 1/2 tsp
Water - 3/4 cup
Oil - 2 tbsp 

How to make :

1. Heat the oil in a pan and add the onion and ginger garlic paste. Saute for 5 mins.

2. Add green chili, cauliflower and saute for 2 mins. Add salt, chilli powder and garam masala.

3. Add the corriander leaves and mix well and remove from stove. Make small round balls of the stuffing and keep aside.

4. Stuff the mixture into each paratha dough and roll it to thick/thin paratha as you like.

5. Shallow fry the paratha on a pan with ghee or butter.

Beans Usili

After a long time I made usili... beans usili.... and mour kozhambu... wat a combination.... enjoyed my afternoon meal thoroughly.... Its a real treat to the tasting buds....

Ingredients:

Beans (finely chopped) - 1 1/2 Cup

Toor Dhal - 1/4 Cup

Channa Dhal - 1/4 Cup

Red Chilli - 3-4 nos

Salt - 1 tsp

Turmeric powder - 1 pinch

Oil - 2 tbsp (preferably coconut oil)

Mustard - 1/2 tsp

Urad dhal - 1 tsp

Curry leaves - 2 sprigs

Asafoedita - 1/4 tsp

How to make it:

1. Soak the Toor dhal & Channa dhal and red chilli in water for 2 hours. 

2. Grind the soaked dhal and red chilli coarsely. Don't add water. Just sprinkle little for grinding purpose. Add 1/2 tsp salt and asafoedita to it and mix well.

3. In a pan add oil, add mustard,  urad dhal and broken red chilli for tampering. Add the curry leaves and beans to it. Add salt, turmeric powder and sprinkle little water for the beans to cook.

4. Add the dhal mixture to the beans. We can add it directly and cook until the dhal is well cooked. But this will obsorb more oil. Else, you can cook in microwave for a min to reduce the cooking time. This way the oil consumption is also lesser.

5.  Cook until the dhal is well cooked. Cook in low flame so that it gives a crispy texture aslo...

Kothambari Vadi

When I first heard the name of this snack, I was asking my friend Priti to repeat 2-3 times to get it right... Its a Maharashtrian snack. The aroma of so much of coriander leaves is the key behind this snack. Quite simple to make... You can just drop in oil like pakodas or set it and cut it into shape and fry it. I have shown both in the pic below....

Ingredients:

Besan Flour -  1 Cup

Water - 1/2 Cup 

Salt - 1/2 tsp

Chili Powder - 1/2 tsp

Coriander powder - 1 tsp

Coriander leaves (chopped) - 3/4 cup

Oil - for frying

Hot to make:

1. Mix all the ingredients in a bowl and keep it aside for 5 mins.

2. If you  want set and give any shape, keep the mixture in microwave for 2 mins and it will set. Revert it and cut into desired shape.

3. Heat oil in kadai and fry the pakoda's until its well cooked and turns golden brown.

4. Serve it hot with mint chutney or tomato ketchup.....

Stuffed Chili Bajji

I saw some fresh bajji chili which tempted me to buy and make some... I wanted to have chili bajji (without any stuffing)... But when I made the first set and tasted it, realized that the chili is very spicy.... I had bought quite a lot of chili... So immediately made some stuffing and  removed the inside seeds so that it won't be that spicy. And it worked out.... Came out very tasty too.....

Ingredients:

Bajji Chili - 8-10 nos.
Besan flour - 1 Cup
Rice flour - 1 tbsp
Cooking soda - 1/4 tsp
Salt - 1/2 tsp
Chili powder - 1/2 tsp
Asafoedita - 1/4 tsp
Water - 3/4 cup
Oil - For frying

For Stuffing:

Potato (boiled and mashed) - 1 cup
Onion (finely chopped) - 1/2 cup

Salt - 1/2 tsp

Chili powder - 1/2 tsp (you can adjust according to your taste)

Chat masala - 1/2 tsp (optional)

Corriander leaves (finely chopped) - 2 tbsp

How to make:

1. First lets make the batter. Mix all the dry ingredients in a bowl and mix well. Now add water little by little to make to a smooth batter. Keep aside

2. In another bowl, mix all the stuffing ingredients. sprinkle little water so that all blends well.

3. Slit the chili and deseed it. Now stuff the filling inside all the chilies.

4. Heat oil in kadai and dip the chili in the batter and deep fry until the bajji is cooked well. Keep in mind to not over fry it... Serve it hot hot......

Milk Peda ( Microwave)

As I told in my previous post, here is one more sweet recipe for Diwali.... Milk Peda... Made in microwave in jiff of time... If you are running out of time to make some quick sweet, this is the answer for you.. In microwave it just takes 5 mins for cooking time. But you can make on gas stove as well.. Then also it takes not more than 10-12 mins. I have used cookie cutter to make these shapes. If you don't have a cookie cutter just make a round ball  and flatten with your palms (as shown in the upper right corner picture).

Ingredients:

Milk Powder - 2 Cups

Butter (Unsalted) - 100 gms (1 stick)

Condensed Milk - 1 Can (390-405 gms)

Cardamom powder - 1/2 tsp

Saffron (soaked in 10 ml of warm milk) - 4-5 strands

Food colour - your choice  (Optional)
Chopped / Full nuts - For decoration

How to make:

1. Melt the butter in microwave by keeping for 30 secs. Add condensed milk, milk powder and blend well. Make sure no lumps are not formed.

2. We will have to cook in microwave for 5 mins. But after every min, we have to remove and give a vigorous stir, so that it forms a smooth peda.

3. After 4th min while giving stir, add cardamom powder, milk with saffron  and keep for the last min.

4. Now you can divide the mixture and add food colour to it and mix well. To check if the consistency is right, take small quantity in hand try to make ball out it. if the ball is formed the consistency is achieved.

5. Allow it to cool down a bit and while it is warm, grease the rolling pin and roll it to the desired thickness and cut into desired shape. If you don't have a cookie cutter just make a round ball  and flatten with your palms (as shown in the upper right corner picture). You can decorate with nuts of your choice. I have used only almonds.

P.S: You can also make layers with different colors and cut into shapes (as shown in upper left corner of the picture).

Cashew Cookies

Cookies are great accompaniment snack for evening tea/coffee... Home made cookies are especially too good. Now here is one more version of cookies with cashew nut. You can substitute with almonds or walnuts as well.  These cookies were just melting in mouth and everyone loved it. By the way I had made this quite long back, but some how it got missed. So here it is...

Ingredients:

All purpose flour (Maida) - 1 1/4 Cup

Sugar - 1/2 Cup

Salt - 1 Pinch

Butter/Ghee - 3/4 Cup

Chopped Nuts - 1/2 Cup

How to make:

1. Mix the flour, salt and sugar well. Melt the butter/ghee and add to the flour. 

2. Using cookie cutter make different shapes. If you don't have cookies cutter, make small balls of the dough and flatten with center of your palm.

3. Place in greased baking tray. Bake at 350 degrees for 10-12 mins.

Jalebi

One more sweet recipe.... Since Diwali is coming up, I'm just posting sweets and snacks recipe recently... Jalebi is one of mine and my husband's favorite sweet.... The sweet and sour taste is an awesome feeling when u eat... and the crispy texture is the highlight of the jalebi...

Ingredients:

Maida - 2 Cup

Baking Soda - 1/2 tsp

Curd - 1 Cup

Yellow / Orange food colour - 1/2 tsp (Optional)

Oil - For frying

Sugar - 1 Cup

Water - 1/2 Cup

Cardamom Powder - 1/4 tsp

Saffron - 4-5 strands

How to make:

1. Mix the flour, baking powder and curd into a batter and keep aside for 10-12 hours to ferment.
2. Pour batter into a ketchup dispensing bottle. You can make cone out of plastic covers/ zip lock bags as well.
3. To make sugar syrup: Melt the sugar and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done.
4. Turn off fire, add the saffron strands and cardamom and stir well.
5. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
6. Now hold the ketchup dispenser/ cone bag over the hot oil and squeeze the batter into the oil into a randomly coiled circle. It will take couple of tries to get proper shapes.
7. Fry till light golden and then remove and put directly into the sugar syrup.
8. Allow to soak for 2-3 minutes and then remove.
9. Serve warm.

Berry Blast

Last weekend when we went to buy vegetables, we bought all kind of berries.... So I was all geared up to make drink out of it.  And there comes the berry blast with black berry and blue berry... A thick shake which is heavy and fills so much. Needless to say, very tasty too...

Ingredients:

Black Berry - 5-6 no.s
Blue Berry - 10-12 nos.
Vanilla Ice cream - 2 scoops
Milk - 250 ml
Sugar - 2 tbsp
Ice cubes - 3-4 nos.

How to make it:

1. Put all the ingredients in blender and blend it for 2-3 mins.

2. Serve it chilled.

Mixture

Diwali is coming up....   Here is one snack to make for Diwali... Making mixture is little tedious/long process, since we have to make quite a few items separately and  mix everything... And that's why its called mixture... Don't get afraid with the process, because its easy though.....

For making mixture we need, oma podi, bhoondi also...  You can refer to Boondi recipe in blog.

For making Oma Podi...

Ingredients:

Besan flour - 1 Cup
Rice Flour - 1 tbsp
Salt - 1/4 tsp
Chilli powder - 1/4 tsp
Omam / Ajwain - 1 tbsp
Water - 1/4 cup
Butter - 2 tbsp
Oil - for frying

How to make:

1. Sieve the gram flour, rice flour, salt and chilli powder for even mixing.

2. Dry roast the omam in a pan and soak this for 15 minutes in 1/4 cup of water. Grind this in a mixer using the soaked water. Even if it is slight coarse also ok. Using the remaining soaked water extract the omam water by mashing the ground omam with your hands, filter it using a tea strainer.

3.Use this water to mix the flour. Make a sticky dough by adding 2 tblsp of soft butter or hot oil .

4. Use the small dotted hole kuzhal, for making omapodi and keep a portion of dough inside the kuzhal/presser and start pressing it into the hot oil by making circles.  Keep the oil in medium heat otherwise it will get burnt.

5. Fry both the sides for 2-3 mins and take out in a tissue so that excess oil is absorbed in tissue.


For making Mixture...

Ingredients:

Boondi - 2  Cups
Oma podi - 2 Cups
Pressed Rice (Aval) - 1 Cup
Peanut - 1/2 Cup
Fried Bengal gram (Pottu Kadalai) - 1/2 Cup
Almonds - 1/2 Cup
Cashewnut - 1/2 Cup
Curry leaves  - 1/2 Cup
Salt - 1/4 tsp
Chili Powder - 1 tsp
Turmeric powder - 1/4 tsp
Sugar - 1 tbsp (Optional)
Oil - 2 tbsp

How to make:

1. Dry roast the pressed rice(aval) in simmer for 5 mins and take in a big bowl. Add the boondi and oma podi to it.

2. In a kadai, add oil, add peanut, cashewnut, almonds, fried bengal gram curry leaves and roast in simmer for 4-5 mins. Now add the turmeric powder, salt, chili powder. Roast for another min and switch off. Add sugar and mix well.

3. Mix all these together and the mixture is ready...!!

Boondi

Boondi is one tasty snack which very tasty to smack on and on... Diwali is round the corner and I'm planning to make mixture. But to make mixture we need Boondi and oma podi also... Here is the recipe for boondi.. whether you make mixture or not, you can just make boondi and have it for all... 

Ingredients:

Besan flour - 1 Cup

Salt - 1/4 tsp

Chilli powder - 1/4 tsp

Water - 1/4 cup

Oil - for frying

How to make:

1. While adding water to the besan , first add a small amount of water and make it into a thick paste. The amount of water depends upon the texture of besan.

2. Heat oil in a kadai for deep frying. when the oil becomes hot, just pour 2 tbsp of hot oil to the batter and mix well.

3. To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.  If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.

4.You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil. Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.

5. Fry till the oil sound subsides. Then only we can get crispy boondis. Take out from oil and drain it in a kitchen towel. 

P.S. You can add some more chili powder and fried peanuts & curry leaves to the boondi. It adds to the taste... I have not done it bcos my son can't eat spicy snacks..... 

Raspberry Cupcake (Eggless & Microwaved)

 Now its time for baking some fresh cup  cakes... Tried egg less raspberry cake... Believe me it came out so soft and fluffy.... I used silicon moulds which is so easy to use and clean.  In case you didn't get raspberry, replace it with strawberry . The seeds of raspberry gave nice crunchy taste to the cup cake.

 

Ingredients:

All purpose flour (Maida) - 1 Cup

Sugar - 1 Cup

Milk - 1/2 Cup

Melted butter - 3/4 Cup

Raspberry(crushed & pulped) - 3/4 Cup

Baking powder - 1/4 tsp

Baking soda - 1/4 tsp
Almond / Cashew flakes - 1/2 Cup (Optional)

 

How to make:

 

1. Mix the melted butter and sugar until the sugar dissolves. Now mix all other ingredients 1 by 1.

 

2. Pour the mixture in the mould to half of it, so that there is enough space to raise. In case you don't have silicon moulds, you can any ceramic or microwaveable bowls also...

 

3. Microwave it for 2 mins. Generally it will be done in 2 mins. But each microwave is different. So check if it is cooked. If not microwave it for another 30 seconds. Allow it to cool for 5-10 mins and demould it....

Aloo Gobi

Quite a long gap.. This month, this is my second post... Hope to get back on track soon.. Anyways now coming to the dish, today I'm posting one of dry sabji for roti / pulav. Aloo Gobi.... This can be made in few different ways. I have added peas also just give more colour appeal and taste. It can be avoided also.

 

Ingredients:

 

Potato (Cut into cubes) - 3 Cups

Cauliflower florets - 2 Cups

Peas - 1/2 Cup

Onion (Finely chopped) - 1 1/2 Cups

Tomato (Finely chopped) - 3/4 Cup

Green Chili (Finely chopped) - 1 tsp

Ginger garlic paste - 1 tsp

Salt - 3/4 tsp

Corriander powder - 1 tbsp

Cumin powder - 1 tsp

Chili powder - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/4 tsp

Oil - 3 tbsp

Red Chili - 2 nos.

Jeera - 2 tsp

Corriander leaves - For garnish

 

How to make:

 

1. In boiling water add little salt and add the potatoes, cauliflower and peas and leave it for 2-3 mins. Cool it and remove the cauliflower separately.

 

2. In a kadai, heat oil, add the jeera and red chili. When it splutters, add the onion and saute for 2 mins. Add the ginger garlic paste & green chili and saute for another 2 - 3 mins.

 

3. Now add the tomato, saute for 2-3 mins. Now add all the dry ingredients (salt,corriander powder, cumin powder, turmeric powder, garam masala).

 

4. Add the potatoes and peas to it and blend the masala well. Leave it in simmer for 3-4 mins. Then add the cauliflower florets. If required you can add a tbsp of oil. Blend well and let it cook for 7-10 mins.

 

5. Check if all the vegetables are cooked.... Garnish with corriander leaves and serve it...

Boondhi Ladoo

Ladoo, almost every one's favorite sweet.... Next month Diwali is also coming... So thought of posting this yummy sweet  recipe which will be useful. But you need not wait for an occasion to make this sweet.... Quite easy to make.... Trust me....

 

 

 

 

Ingredients:

Besan Flour - 2 Cups

Water - 1 1/4 Cup

Salt - 1 pinch

Cooking soda (baking soda) - 1/4 tsp

Roasted Cashew / Almonds - 1/2 Cup

Ghee - 1 tbsp

Oil - For frying

For Sugar Syrup

Sugar - 2 Cups

Water - 1 1/4 Cup

Cardamom powder - 1/2 tsp

Cloves - 8-10

How to make :

1. First we should make the sugar syrup to one string consistency and keep it ready. Add the cardamom powder and cloves to it.

2. Make a batter out of besan, salt, soda and water. Batter has to be in dosa batter consistency. If the consistency is not correct then the bhoondhi won't come in proper roundels.

3. Heat oil in a kadai. On medium heat, pour the batter through a perforated ladle from 1/2 feet high from oil. keep the flame on low medium only.....

4. Remove the bhoodhi's when it is 3/4 done. Don't let till cook fully, then it will turn crispy... Approx it takes 1-2 mins only to cook 3/4th... Remove it on a kitchen tissue to absorb excess oil and transfer them to the sugar syrup.

5. Make sure the sugar syrup is still warm. Add 1 tbsp of ghee and blend it well with a ladle. Then make round ladoo's...

 

 

Breadfruit Fry

 Breadfruit looks similar to smaller jack fruit, but has different and unique taste. I have heard people making kootu and poriyal with that.. But my Mother in law always makes this fried crispy breadfruit which is very tasty to smack as a snack... This is how breadfruit looks like.

Ingredients:



 

Breadfruit Slices  - 15-20 nos.

Turmeric powder - 1/4 tsp

Chili powder - 3/4 tsp

Salt - 1/2 tsp

Oil - For frying

 

How to make:

 

1. Cut the breadfruit into half and peel the skin. Make thin slices.

 

2. marinate the breadfruit slices with turmeric, salt and chili powder for 15-20 mins.

 

3. In a kadai heat oil and fry these slices until they are crisp and golden brown.

 

Bread Balls

A very quick snack to make with bread... Nice crispy and tasty snacks....

Ingredients:

Bread slices - 6-8 slices
Rava / Sooji - 1 tbsp
Maida - 1 tbsp
Onion (finely chopped) - 1/2 Cup
Green chilies (finely chopped) - 1 tsp
Curry leaves (finely chopped) - 1 tbsp
Corriander leaves (finely chopped) - 1 tbsp
Salt - 3/4 tsp
Chili Powder - 1/2 tsp
Oil - For frying

How to make:

1. Mix all the ingredients in a bowl by sprinkling little water.

2. Heat oil in a kadai and make small balls and fry until golden brown in medium heat.

3. Serve it hot with tomato ketchup or mint chutney...

P.S. If you want you can add other vegetables finely chopped.

Orange Cake (Microwave)

Wanted to try some different cake other than vanila or chocolate and ended up with orange cake. It was different and tasty.... Came out so soft and nice... Tea time cake is ready in few mins......

Ingredients:

All purpose flour (Maida) - 1 1/2 Cup
Orange juice(fresh juice) - 1/2 Cup
Orange rind / zest - 1 tbsp
Salt - 1 pinch
Sugar - 1 Cup
Baking soda - 1/4 tsp
Baking Powder - 1/4 tsp
Egg - 1 no. (optional)

Milk - 1/4 cup

Butter / Ghee - 1/2 Cup

 

 

How to make:

 

1. Mix all the dry ingredients in a bowl and orange zest, egg and milk.

 

2. Mix well and add the melted butter/ghee. Mix faster with spatula for 2-3 mins.

 

3. Greese the microwavable bowl and pour the cake batter in the bowl and microwave it at high for 3 mins.

 

4. Cool it and turn it over, cut into slices and serve.....

 

P.S. If you don't want to use egg, add 1/4 tsp of baking powder and soda more and 20 ml of milk more. And if you wannt you can add some orange colour too.......

 

Karuvepalai Melagu Kozhambu

A traditional gravy after a long time... Very good for health as it has pepper and curry leaves as the main ingredients. Very different from usual kozhambu varieties... So a must try...

Ingredients:

Curry leaves - 1 Cup (fresh)
Tamarind water (lemon size soaked in water and squeezed) - 2 Cups
Salt - 3/4 tsp
Mustard - 1 tsp
Channa dhal - 1 tsp
Gingelly Oil - 4 tsp
Asafoedita - 1/2 tsp

Dry Roast:

Pepper - 2 tbsp

Corriander seeds - 1 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

How to make:

1. Dry roast the ingredients under dry roast column for 4-5 mins in simmer. Cool it and grind it along with curry leaves with little water. Make a smooth paste.

2. In a kadai heat oil, add mustard and channa dhal. Once it splutters, add the asafoedita and ground paste. mix well and allow it to cook for 2 mins.

 

3. Now add the tamarind water & salt and allow it to boil. It should cook until the raw flavour of tamarind goes. Keep in simmer only. It takes approx 15-20 mins.

 

4. Garnish with some curry leaves and serve it hot with rice.

 

Pasta Augratin

Oh here again one of my favorite dish..... I love anything that's made with bechamel sauce / white sauce.... Many don't like as its blunt in taste... But I just love the creamy cheesy taste.... The same dish when prepared with just vegetables, its Veg au gratin.... Since I added pasta to it, i named it pasta au gratin.... You can use any type of pasta... I have used Corni pasta...

Ingredients:

Pasta - 1 Cup

Carrot and Capsicum (cut into thin strips) - 1 Cup

Onion (Sliced) - 1/2 Cup

Sweet Corn - 1/2 Cup

Cheese Spread - 1 tbsp (optional, it gives more cheesy taste)

Mozeralla Cheese - 1/2 Cup

Chili flakes - 1 tsp (you can adjust according to your taste)

For Bechamel Sauce

All purpose flour (Maida) - 1 tbsp

Butter - 1 tbsp

Milk (boiled and warm) - 500 ml

Garlic cloves (crushed) - 2-3 nos.

Salt - 1/4 tsp

Oregano - 1 tsp

Bay leaves - 1-2 no.s

How to make:

1. Boil 800 ml of water with 1/2 tsp of salt and add the pasta to it. Allow it to boil for 8-10 mins so that the paste is cooked well. Drain the water and keep the pasta aside.

2. In the mean time we can make the bechamel/white sauce. In a pan melt the butter and add the flour to it. In simmer keep roasting the flour in the butter.  Make sure the colour is not changed.This is our thickening agent and its called "Roux" in french.

3. After 2-3 mins nice biscuit flavour aroma comes out from  the roux. Now add the milk little by little. make sure no lumps are formed.

4. Add crushed garlic, bay leaves, salt and oregano now. Keep in simmer for 5-6 mins stirring often. Finally add the chili flakes & cheese spread and off the stove.

5. Half cook the vegetables and mix with the pasta. and arrange in baking tray. Pour the white sauce on top and give it a blend. Sprinkle the mozzarella cheese on top.

6. Bake this in pre-heated oven at 180` C for about 15-20 mins. Or keep in microwave for 5-6 mins in half temp.

Besan Ladoo (Microwave)

And now its time to celebrate as this is my 100th blog recipe.... So of course its a sweet..... Generally besan ladoo when made made on gas takes atleast 15-20 mins (making ladoo shape timing is not included)..... Now here its made so simple in just 5 mins...

 

 

 

Ingredients:

 

Besan Flour - 1 Cup

Sugar (Powdered) - 3/4 Cup

Cardamom Powder - 1/2 tsp
Ghee - 3-4 tbsp

Cashew nut (broken) - 3 tbsp

Almonds - for garnish

 

How to make:

 

1. In a micro wave bowl add the ghee and keep for 30 secs, so that the ghee melts.

 

2. Now add the besan flour and mix well. Make sure no lumps are formed. Keep in microwave for 2 mins in high.

 

3. Remove it and mix well again. Break out any lumps. Again keep it for a minute. Now you will start getting the nice aroma of besan cooked in ghee.

 

4. Again remove it and mix well. Add the cashew nuts and blend well. Keep in microwave again for 90 secs.

 

5. Remove it, add sugar and cardamom powder now and mix well. Allow it to cool for a while and while its warm, start making the ladoos and garnish with almonds...

Paneer Butter Masala

Here comes the most wanted recipe..... Many of my friend's too ask this recipe when i meet them.... I had made this for my son's birthday night for dinner... Had made quite a few other dishes as well... Will post the others shortly...

 

 

 

Ingredients:

Paneer (Cut into cubes) - 1 Cup
Onion (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup

Cashew nut (soaked for 2 hrs and ground to paste) - 2 tbsp
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp

Bay leaves - 2 nos.

Cloves - 5-6 nos.

Cardamom - 2-3 nos.

Jeera - 1/2 tsp
Garam masala - 1/4 tsp
Cream - 2 tbsp
Corriander leaves and little cream - for garnish
Oil - 1 tbsp
Butter - 1 tbsp

How to make:

1. In a thick bottom pan, add oil and butter, and whole garam masala (bay leaves, cloves, cardamom).

 

2. Now add the jeera and when it splutters, add the onion puree and ginger garlic paste and saute for 2 mins.

3. Add the tomato puree and saute for a minute. Now add the chilli powder, corriander powder, garam masala and salt. Cook for 6-8 min in simmer until the raw flavour of masala disappears. Add the cashewnut paste and cook for another 5 mins.

4. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

5. Once the masala gravy is well cooked, add the cream and blend well. Add paneer and simmer for 2 mins. Garnish with cream and corrainder leaves and serve it hot with roti or rice....

Sambhar Powder

Sambhar powder is the main ingredient in Sambhar.... The flavour adds to the taste.... Here is a recipe of home made sambhar powder which i use. I have used curry leaves also, which give a nice aroma to the sambhar.

Ingredients:

Corriander Seeds (Dhaniya) - 1 Cup
Red Chili - 1 Cup
Toor Dhal - 1/2 Cup
Urad Dhal - 1 tbsp
Channa Dhal - 1/4 cup
Pepper Corns - 1 tbsp
Fenugreek seeds - 1 tsp
Curry leaves - 2 sprigs
Asafoedita - 1 tsp
Turmeric powder - 1 tbsp

How to Make:

1. Dry roast all the ingredients in  simmer for about 8-10 mins except asafoedita and turmeric powder. Allow it to cool

2. Grind to fine powder along with asafoedita and turmeric powder.

P.S. I have used long red chili, hence i used 1 Cup. If you are using the round chili, it will be more spicy. So lessen the chili quantity accordingly. Also if you get whole turneric you can use that after drying under sun for 2-3 hours instead of turmeric powder.

Orange Fantasy

Very simple mocktail with just 2 ingredients..... Healthy one too.... Orange is widely used for many mocktails... Even for lots of cocktails orange juice is used.... Here is a a simple and healthy mocktail...

Ingredients:

Orange - 2 fruit (Small size)
Dates Syrup - 1 tbsp
Water - 200 ml

How to make:

1.  In a blender, add the ingredients and blend for 1-2 mins.

2. Serve it chilled or serve it immediately with couples of ice cubes.

Ribbon Pakoda

This is another snack item which is usually made during festival days... But you can make it just like to have it as tea time snack.... its quite easy to make....

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1 tbsp
Besan Flour - 2 tbsp

Salt - 3/4 tsp

Asafoetida - 1/4 tsp

Chilli powder- 1 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it and mix well.

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal with Ribbon (straight line) nob and press it over hot oil to make ribbon like pattern.

3. Fry in medium heat for 8-10 mins.Cook until both sides are well cooked. If the oil is very hot, it will turn brown faster.... So be cautious.

Easy Potato Fry (Microwave)

Who doesn't love potato ? Can you imagine a nice crispy potato fry with very less oil ? Now its possible, very easy and that too in less than 10 mins.... You will love this....

Ingredients:

Potatoes (Cut into small cubes) - 1 Cup
Salt - 1/2 tsp
Sambhar powder - 1 tsp (Adjust according to your flavour)
Oil - 1 tbsp


How to make:

1. Mix all the ingredients in a microwave bowl. Keep in microwave for 5 mins.

2. Keep stirring in between once in 2 mins. Your nice crispy potato is ready....

Thenkozhal Murukku

These days many don't make these types of snacks at home because you get everything in shop.... But its always better when it is made at home because we know what ingredients we use,  and of course when it is made in fresh oil, its hygienic too..

 

 

 

Ingredients:

 

Rice Flour - 2 Cups

Urad Flour - 1/2 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Sesame (Till seeds) - 2 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

 

How to make:

 

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

 

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal and press it over hot oil to make small murukku.

 

3. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....

 

Masala Fried Chicken

This masala fried chicken was super hit when i made it... I ground the masala separately and this masala can be used for many dish. A different masala for chicken fry, but very tasty one....

 

 

Ingredients:

 

Chicken - 500 gms (Cut into small pieces)

Ginger garlic paste - 1 tbsp

Super Masala - 3 tbsp

Oil - for frying

 

Super Masala Ingredients:

 

Toor Dhal - 1 tbsp

Urad Dhal - 1 tbsp

Corriander seeds (Dhaniya) - 3 tbsp

Red Chilli - 8 - 10

Pepper corns - 1 tsp

Cardamom - 2 nos.

Cinnamon - 1/2 inch bark

Cloves  - 3-4

Peanut - 1 tbsp (optional)

Asafoedita - 1/2 tsp

Salt - 1/2 tsp

Jaggery - 1/2 tsp

 

How to make:

 

1. Dry roast the ingredients under super masala column except salt and jaggery. Cool it and grind it to coarse powder along with salt and jaggery.

 

2. Marinate the chicken with ginger garlic paste and ground masala for atleast 2 hours.

 

3. Fry the chicken until its cooked and remove it on kitchen tissues to absorb excess oil.

Mambazha Kozhambu

Another dish with mango... For making this the mango should neither be raw nor be fully ripe. Just about to ripe mangoes are best for this.

Ingredients:

 

Mango  - 2 nos. (Cut into cubes)

Water - 2 Cups

Coconut (grated)n - 3/4 Cup

Red Chili - 5-6 nos. (adjust according to your spicy requirement)

Cumin Seeds (Jeera) - 1/2 tsp

Salt - 3/4 tsp

Curry Leaves - 1 sprig

Oil - 1 tbsp (Preferably coconut oil, but if you don't like, use normal sunflower oil)

Mustard - 1 tsp

Asafoedita - 2 pinch

 

How to make:

 

1. In a kadai add the mangoes and water an bring it to boil. Allow it to cook for 5-6 mins.

 

2. Grind the coconut, cumin seeds, red chili, salt to a fine paste.  Add this to the mangoes.

 

3. Allow it to cook in simmer for another 5 mins. Do the tampering with oil, mustard, asafoedita and curry leaves. Add to the kozhambu.

 

 

 

 

Mango Banana Smoothie

Mango season now... Who doesn't love mango....  And banana is one fruit which will be available in all the house most of the time. This thick shake will be heavy such that you don't even feel hungry for next 2 hours...

Ingredients:

Mango - 1 no.
Banana - 1 no.
Sugar - 1 tbsp
Milk - 2 Cups

How to make:

1. Peel the mango skin and chop it roughly. Cut the banana also into small pieces.

2. Add all the ingredients in mixer for 2-3 mins.

3. If you want to have it immediately, you can add some Ice cubes, otherwise refrigerate and serve chilled.

Peanut Ladoo

A quick and easy sweet with very less ingredients. All you need is peanuts, jaggery and little ghee. Try it and you will start making it very often..

 

Ingredients:

 

Peanut (Skin Peeled) - 1 Cup
Jaggery  - 3/4 Cup
Ghee - 1 tbsp

How to make:

1. In microwave, roast the peanut for 2 mins. Incase you don't have microwave, just roast in kadai in simmer for 8-10 mins.

2. Cool the peanuts. In a mixer, add the peanuts and jaggery. Grind it to coarse texture only.

3. Add the melted ghee and make round balls or any shape of your desire.


P.S. You can add little powdered cardamom if you desire... It gives a sweet flavour.

Beetroot Kheer

Beetroot is one vegetable even most of adults don't prefer. But this is one easy way to make people go gaga over beetroot. This kheer is similar to Carrot Kheer, but the twist is the rose syrup and flavour and colour of this syrup makes you forget that it is beetroot.

Ingredients:

Beetroot - 3-4 nos.

Sugar - 1/2 Cup (Little Lesser)

Cashewnut - 8-10 nos

Almonds - 12-15 nos.

Milk - 750 ml

Rose Syrup - 5 tbsp (adjust your sugar accordingly as rose syrup has sugar)

How to make:

1. Soak Cashew nut and almonds in warm water for atleast 1 hr.

2. Peel the skin and roughly chop beetroot and pressure cook it without adding water. Grind the nuts and carrot to smooth paste.

3. In a thick bottom pan, add milk and bring it boil. Add the ground paste to it and boil in simmer for 8-10 mins. Keep stirring in between.

4. Add sugar and keep in simmer for another 2-3 mins. Switch off the flame.

5. Now add the rose syrup and mix well. Cool it and refrigerate and serve it chilled.

Palak Pakoda

Palak Pakoda is a great snack for evening time... Palak is good for health as well. Simple to make too...

Ingredients:

Palak (Cleaned and chopped) - 2 Cups
Besan Flour  - 1 Cup
Salt - 1/2 tsp
Chilli Powder - 1/2 tsp (adjust according to your preference)
Ajwain - 1/2 tsp
Water - 1/2 Cup
Oil - for frying

How to make:

1. Mix all the ingredients in a bowl by sprinkling water little by little.

2. Heat oil in a pan, drop the pakoda's in oil and fry in medium flame. Remove once its fully cooked and turns golden brown.


P.S. You can add some sliced onion also along with palak.

Sunset

Here is another thirst quencher for this scorching summer..... The colour of orange and pomegranate when mixed gives a wonderful shade and hence I gave the name "Sunset"....  And the mild ginger flavour give an awesome twist to the mocktail...

Ingredients:

Orange - 1 fruit
Pomegranate - 2 tbsp
Ginger (chopped) - 1/2 tsp
Sugar - 2 tsp
Cold Water - 1 Cup

How to make:

1. In a mixer grind all the ingredients together for 1-2 mins.

2. Strain it and serve it short glass or tall glass....
 

Tomato Masala Mini Uthappam

Bored with the regular dosa... Then this a must try variation.... you can make it like regular dosa or uthappam.. I made it small ones because we had it for evening snacks along with coffee/tea.  Since this uthappam has a different taste, you don't even need an accompaniment with this.. You can just eat it plain as it is...

Ingredients:

Dosa Batter - 2 Cup
Grated carrot - 1/2 cup
Corriander leaves (finely chopped) - 1/4 cup

For Masala:

Tomato (Chopped) - 1 Cup
Corriander seeds (Dhaniya) - 2 tbsp
Pepper corn - 1 tsp
Jeera - 1 tsp
Red chili - 3-4 nos.
Oil - 1 tbsp

How to Make:

1. Roast all the masala ingredients for 4-5 mins and grind it to paste by adding required salt for the masala.

2. Add this paste to the dosa batter and mix well.

3. Make small uthappam with the batter and top it with some carrot and corriander leaves. Cook well both the sides and serve it hot...

Melon Splash

A tangy spicy mocktail which you will relish for this summer. Lemon gives the tangy taste, pepper gives the spicy taste and honey gives the sweety taste... ooopppsss.... sweet taste... A perfect drink for the summer which cools down the body heat and gives a refreshing feel....!

 

Ingredients:

 

Water Melon (without seeds) - 1 Cup

Lemon Juice - 1 tsp

Pepper powder - 1/2 tsp

Honey - 1 tbsp

 

How to make:

 

1. Put all the ingredients in mixer and grind for 2 mins. Incase the watermelon is not chilled you can add some ice cubes, otherwise no need to add ice cubes.

 

2. Don't strain it. Serve it chilled.

 

 

P.S. Water melon has so much water content in it, hence don't add any water to this.

 



 

Parangika Aval Pakoda

Very little pumpkin was left in my fridge which won't e enough for kootu... So I was wondering how to use it.. I could have used it for sambhar. But then I wanted to do something different. So came up with this. My husband doesn't like pumpkin. But when I gave this, he ate and didn't even know that there was pumpkin in this.. Since the pumpkin was little only, I also added aval(rice flakes) to give a different twist. The taste was just awesome. I gave it to my neighbours also and asked them to guess the ingredient. None of them were able to guess the pumpkin or aval.

Ingredients:

 

Pumpkin (grated) - 1/2 Cup

Aval (Rice flakes) - 1/2 cup

Besan flour - 2 tbsp

Maida - 1 tbsp

Salt - 1/2 tsp

Chilli powder - 3/4 tsp

Sesame seeds (Till seeds) - 1 tbsp

Curry leaves (finely chopped) - 1 tbsp

Oil - for frying

 

How to make:

 

1. Mix all the ingredients together in a bowl without adding water, since pumpkin has little moisture. Just sprinkle little water and mix well. Leave it aside for 5 mins. The rice flakes will become soft.

 

2. Heat oil in a kadai, and drop small small pakoda inside the hot oil. Fry and take it out once it turns golden brown.

Carrot Kheer

I have been posting only snacks, main course and sweet... Summer is on... S thought I should post some interesting chilled beverage/juice, drinks also..... Here comes the first chilled healthy drink for the summer.....  Carrot Kheer.... Its got Carrot, Almonds, Cashew, which is very healthy for kids and they will love it.... Try it...

Ingredients:

Carrot - 3-4 nos.
Sugar - 1/2 Cup
Cashewnut - 8-10 nos
Almonds - 12-15 nos.
Milk - 750 ml

How to make:

1. Soak Cashew nut and almonds in warm water for atleast 1 hr.

2. Roughly chop carrot and pressure cook it without adding water. Grind the nuts and carrot to smooth paste.

3. In a thick bottom pan, add milk and bring it boil. Add the ground paste to it and boil in simmer for 8-10 mins. Keep stirring in between.

4. Add sugar and keep in simmer for another 2-3 mins. Switch off the flame. Cool it and refrigerate and serve it chilled.