Methi Malai Paneer

Methi Malai Paneer:

Methi Malai Paneer is a delicious Indian gravy cooked with paneer (Indian cottage cheese) and fenugreek leaves in a creamy sauce. It is served along with roti or anyIndian breads. This is a simple recipe and can be prepared quickly for a party or for everyday dinner or lunch. Whenever I go to the Indian store, I don’t forget to pick a bunch of methi or fenugreek leaves. I love to make some methi dal or a gravy for my roti and rice. It has a lot of medicinal values and is nutritious. Enjoy the curry with roti or phulkas.

Ingredients:

• Chopped onions – 2 cups


• Puree from 2 big roma tomatoes


• Fresh methi leaves (Fresh fenugreek leaves) – 3 cups


• Fried paneer – 1 cup (8 oz or 200 gram)


• Oil – 2 tbsp


• Ghee (clarified butter) – 1 tbsp


• Garlic cloves – 3


• A pinch of asafoetida


• Turmeric powder – 1/2 tsp


• Chili powder – 1 tbsp


• Kasoori methi (dried fenugreek leaves) – 3 tbsp


• Chicken masala or Chicken curry masala – 3 tsp (I used Shakthi masala, any brand would be fine.)


• Amchur powder – 1/2 tsp


• Unsalted Cashew nut – 2 tbsp


• Unsalted Almonds – 2 tbsp


• Milk – 3 to 4 tbsp


• Heavy cream – 1/2 cup


• Salt to taste


• Coriander leaves for garnishing

Method of Preparation:

1. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.


2. Add onions and a little salt and saute until onions are soft and cooked.


3. Soak cashew and almonds in milk for 10 minutes and grind it to a paste.


4. Now add the tomato puree, turmeric powder, chili powder, chicken masala. If you do not have chicken masala, you may substitute it with kitchen king masala.


5. Cook for a minute and add 2 tbsp of kasoori methi by crushing it between your palms. Let it cook for 3 to 4 minutes over medium heat.


6. Add a little water and cook for another 5 minutes.


7. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 minutes.


8. Add 1 tbsp of kasoori methi and fried paneer.


9. Add some water and let it cook for 3 to 4 minutes. Garnish with chopped coriander leaves.


10. Serve hot with Roti or Pulao.

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Carrot Poriyal / Carrot fry

Carrot Poriyal / Carrot fry:

Generally I prefer to eat fresh carrots rather than making any fry. But my mom used to make this carrot fry for my lunch box. Even those who hates carrot fry will like this.

Time of Preparation : 20 minutes

Spice level : 3

No of servings : 2

Ingredients:

• Carrots – 3 (cut into very small cubes)


• Onions – 1/3 cup (finely chopped)


• Cumin seeds – 1 tsp


• Curry leaves – a few


• Asafoetida – a pinch


• Turmeric powder – 1/4 tsp


• Sambar powder – 2 tsp (according to spice level)


• Salt – to tatse


• Oil – 2 tsp


• Besan flour – 1 1/2 tsp

Method of Preparation:

1. Heat oil in a pan and add the cumin seeds followed by asafotida and curry leaves.


2. Then add the onions and fry till they become translucent.


3. Add the turmeric powder, sambar powder and salt salt and toss for 2 minutes.


4. Then add the carrots and add some water and cover it with a lid.


5. Keep the flame low and let it cook for 10 to 15 minutes or until the carrots become soft.


6. Finally add the besan flour and fry for 5 minutes.


7. Serve hot with sambar rice or rasam rice.

Note:

• We can microwave the carrots for 5 minutes and reduce the cook time to 5 to 8 minutes.

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Potato wedges

Potato wedges:

Potato Wedges are easy to make and it is a wonderful appetizer for any parties. I made these for the Superbowl Party and it was a hit. I am a huge fan of Buffalo Wild Wings’ Potato Wedges with the buffalo sauce. That’s the inspiration for making this dish. All you need is potatoes and some regular ingredients from your pantry. Throw everything together and bake. It is as easy as you think. Wedges are ready. I have also given a recipe for a quick dip for the wedges. Check it out.

Ingredients:

• Medium size potatoes – 8


• Butter – 2 tbsp (melted)


• Extra Virgin Olive Oil or Regular Olive Oil – 1/4 cup


• Chili powder – 1/2 tsp


• Garlic powder- 1 tsp


• Fresh finely chopped rosemary – 1 tsp


• Dried parsley – 1/2 tsp (or fresh parsley – 1 tsp)


• Ground pepper powder – 1/2 tsp


• Salt – 3/4 tsp (adjust to taste)


• Cumin powder – 1/4 tsp


• White vinegar – 2 tsp

Method of Preparation:

Preheat oven to 400ºF.

1. Soak and wash potatoes well without any dirt since we are going to bake the potatoes with skin.


2. In a big bowl combine all the ingredients excepts potatoes and whisk it well.


3. Cut potatoes into half lengthwise and then the half into three or four pieces lengthwise.


4. Add the cut potatoes to the bowl and combine everything with clean hands so that every piece of potato is coated well with all the ingredients.


5. Spread it in a baking sheet or tray and bake for half an hour and then increase the temperature to 425ºF and bake for another 20 minutes or until the edges are brown and potatoes are golden brown and fully cooked.


6. Turn the baking sheet in between and check for every 15 or 20 minutes.


7. Nice crisp golden brown wedges are ready for the party.

Quick dip for the wedges:

Mix together 1/4 cup of spicy mayonnaise, 1/4 cup of buttermilk ranch and some finely chopped jalapenos or pickled jalapenos. Yummy dip is ready.

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Spring Rolls

Spring Rolls:

Ingredients

• carrots : 2 (grated)


• Beans :7 to 8 (Finely Chopped)


• Onions : 2(Finely Chopped)


• capsicum : 2(Finely Chopped)


• Salt : 2 tsp


• Black pepper : 1 tsp


• Tomato sauce : 1 spn


• Oil : 2tsp


• cabbage : 4 to 5 leaves


• Red chili powder : 1 tsp


• Maida : 2 tbsp


• Wheat Flour : 1 cup

Method of Preparation

1. Heat oil in a pan .


2. Add onions fry for few minutes and add all the chopped Vegetables ,fry until it turns into golden brown (don’t add water).


3. Now add the tomato sauce,red chili powder,Black pepper powder,and salt .


4. Cook until all the vegetables become soft and cooked fully.


5. Remove it from heat and let it cool .


6. Take the wheat flour and make dough .


7. And take lemon size ball and using rolling pin make a round shaped 5″ size circles(same as chapathy)


8. And put that stuff into that circle and make a roll and close the edges by maida paste (mixed it with water to make a paste).so it won’t come out when frying.


9. Heat oil in a frying pan add the rolls one by one and fry it by turning both sides.

Serve it with Tomato ketchup…..

Rasam powder

Rasam powder:

Ingredients:

• Red chillies - 15


• Coriander seeds - 3/4 tbsp


• Toor dal - 1 tbsp


• Pepper - 1 tbsp


• Cumin seeds - 1 tbsp


• Turmeric powder - 1/2 tbsp

Method:

Dry roast the above ingredients in a hot pan for 30 secs and grind it coarsely.

*** Instead of dry roasting the ingredients, you can also dry them under hot sun for 5 - 6 hrs and then grind it.

Spicy Chili Chicken

Spicy Chili Chicken:

Ingredients

• Chicken : 500 gm(Boneless chicken and Boiled)


• Onion : 1 (big)


• Tomato : 2(Make it to paste)


• Garlic : 4 to 5


• Coriander Leaves : few


• Oil : 4 tbsp


• Garam Masala : 1 tbsp


• Turmeric Powder : 2tsp


• Red chili Powder : 2 tbsp


• Green Chili : 5 to 6


• Cumin Seeds : 1/2 tbsp


• Bell Pepper : 1 (Big)


• Salt to taste

Method of Preparation

1. Heat oil in pan ,add cumin seeds when it cracks add onions (sliced into cube shape) and fry till golden brown.


2. Add capsicum and fry till it turns into Golden brown.


3. Add chicken Pieces and fry until it’s fully cooked.


4. Add Tomato paste and cook for 1 to 2 minutes.


5. Then add Garam Masala ,Turmeric powder,Red chili powder,green chilies,salt and mix well cook for 3 to 4 minutes.


6. When the masala and chicken is cooked add coriander leaves and cook in medium heat for 1 to 2 minutes .


7. Remove it from heat and garnish it with few coriander leaves.

Tomato puree

Tomato puree:

• Add the required number of tomatoes into the boiling water.


• Let it for 5- 10 mins, till u can peel the skin off.


• Remove from stove and drain the water.


• Peel the skin off and grind it to juice.

More Tasty Recipes

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Butter Paneer Masala

Butter Paneer Masala:

Ingredients:

• Paneer - 250 g


• Onions - 2


• Tomatoes - 3


• Ginger garlic paste - 1 tsp


• Red chilli powder 1 1/2 tsp


• Coriander powder - 1/2 tsp


• Turmeric powder - a pinch


• cloves -3


• Cardamom - 1


• cinamom - 1″


• Cashew paste - 3 tsp


• Butter - 4 tsp


• salt less cheese or fresh cream - 2 tsp


• Salt to taste

Method:

1. Prepare tomato puree and onion paste.


2. Make a fresh masala powder of cloves, cardamom and cinnamon.


3. Heat 1 tsp of butter and fry paneer and soak the fried paneer in a cup of hot water for 5 mins.


4. Dry them and keep it aside.


5. Heat 2 tsp butter in a pan and add onion paste and saute it till the raw smell is gone.


6. Add ginger garlic paste and saute for 2 mins followed by chilli powder, mix them well.


7. Add cashewnut paste and combine them.


8. Add tomato puree, coriander powder, turmeric powder, fresh masala and salt.


9. Stir the mixture on low heat for 4 mins.


10. Now add paneer and let it simmer for 4-5 mins.


11. Add a cup of water and let it cook on medium heat for 10 mins or till we get a fine gravy.


12. Remove it from stove and add remaining butter and cheese or cream.


13. Garnish with coriander leaves and grated cheese.

Serve hot with chapathy or roti.

Potato Vada

Potato Vada:

Ingredients:

• Potato (Peeled and grated) - 1/2 cup


• Urad dal - 1 cup


• Raw rice - 1/4 cup


• Red chillis - 8


• Asafoetida powder - 1 pinch


• Green chillis - 5


• Curry leaves - little


• Cilantro - little


• Ginger - 1 piece


• Salt to taste


• Oil to fry

Preparation:

1. Soak rice and urad dal separately in water.


2. Drain the water and grind rice, urad dal with red chillies and asafoetida powder.


3. Chop ginger, green chillies, curry leaves and cilantro finely and mix with the ground mixture.


4. Add the grated potatoes, salt and mix well.


5. Heat oil in a kadai.


6. Make small patties of the mixture and fry them in oil.

Cashewnut Vada

Cashewnut Vada:

Ingredients:

• Cashew nut - 1 cup


• Oil - 1 cup


• Salt to taste

Preparation:

1. Soak cashew nut in water for 2 hours.


2. Drain the water and grind cashew nut to a smooth paste with salt. Do not add water.


3. Heat the oil in a kadai.


4. Make small balls or patties of the cashew paste and fry them in oil.

It is a definite crowd pleaser. Enjoy!

Chayote Milagootal

Chayote Milagootal:

Ingredients:

• Chayote - 1


• Grated coconut - 1/2 cup


• Toor dal - 1 cup


• Oil - 2 tsp


• Red chillies - 3


• Cumin seeds - 1 tsp


• Mustard seeds - 1 tsp


• urad dal - 2 tsp


• Turmeric - 1/4 tsp


• Curry leaves - a few


• Salt to taste

Method:

1. Cut chayote into small pieces and pressure cook along with turmeric powder and curry leaves.


2. Pressure cook toor dal in a separate container along with the vegetable.


3. Fry cumin seeds, half of the urad dal and red chillies in hot oil and grind it along with coconut.


4. Add this paste to cooked vegetables.


5. Heat oil, add mustard seeds and once they pop add remaining urad dal and fry till golden brown.


6. Add the vegetables to the above and allow them to boil.


7. Grind the cooked toor dal to a paste and add them to the above mixture.


8. Allow them to boil at medium heat for 3 mins.

Serve hot with white rice and papad.

Paruppu Powder

Paruppu Powder:

Ingredients

• Toor dal : 1 cup


• Asafoetida : 2tsp


• Red chili : 10


• salt to taste

Preparation

1. Fry the above dry ingredients without adding oil and fry till it turns into golden brown.


2. Cool it and add salt .


3. Grind the mixture coarsely

It goes well with rice …

Peruvian Grilled Chicken

Peruvian Grilled Chicken:

Nowadays summertime has become the only time Karthik(my husband) cooks anymore. Not because he doesn’t want to but because I don’t let him.

Karthik likes to grill and he found this recipe in Gourmet magazine and wanted to try it. One of the main reasons was because of some of the ingredients that are common to Indian cooking. In fact, it came out really good and me and my mom thoroughly enjoyed this grilled chicken.

Even though it is Peruvian, it seems that there is a huge Asian influence in their cooking as evidenced by the use of Soy sauce in this recipe. The chicken had a nice spicy flavor with a hint of tangy soy sauce.

This recipe is very easy to follow so let me know in the comments if you try it.

No of servings : 3-4

Spice level : 2 out of 5

Preparation Time : 60 minutes

Ingredients:

• Soy sauce : 1/3 cup


• Lime juice : 2 tbsp (freshly squeezed)


• Garlic cloves : 5


• Ground Cumin : 2 tsp


• Paprika or red chili powder : 1 tsp


• Dried Oregano : 1/2 tsp


• Vegetable Oil : 1 tbsp


• Chicken : 2 lbs (I’ve used drumsticks and thighs)

Method Of Preparation :

1. Blend soy sauce, lime juice, garlic, cumin, parika, oregano, 1/2 tsp pepper and oil in a blender.


2. Put chicken in a large ziplock bag or any sealable bag and add the above marinade.


3. Seal bag and marinate and chilled for 8 – 24 hrs.


4. Grill the chicken for 30 – 35 minutes or until it’s fully cooked.


5. If you don’t have a grill you can roast the chicken in oven.


6. Set the oven for 500 F and put the chicken in a wide 13 by 9 inch roasting pan with 1 cup of water and roast it for 30 minutes.


7. Then tented with foil and roasted until brown in color and cooked through, it’s about 15 minutes more.

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Gobi Shimla Mirch Ki Sabzi – Cauliflower Capsicum Curry

Gobi Shimla Mirch Ki Sabzi – Cauliflower Capsicum Curry:

Bell peppers and cauliflower are very nutritious. They are rich in vitamins and fiber. I love bell pepper’s flavor and taste. So I usually use it in many dishes I make.

I had some cauliflower and bell pepper sitting in my fridge for a short while. First, I was gonna make Gobi manchurian but after I saw the bell peppers I decided to make this gobi shimla mirch ki sabzi.

It’s very easy to make and a great side dish for roti’s and naan. Let me know if you try this recipe.

Preparation TIme: 45 minutes

Spice Level : 3 out of 5

No of servings : 3-5

Ingredients

• Oil : 2 tsbp


• Onion : 1 (medium)


• Tomato : 2


• Ginger & Garlic paste : 1 tbsp


• Cumin Powder : 2 tsp


• Coriander Powder : 2 tbsp


• Red chili Powder : 1 1/2 tbsp


• Garam Masala Powder : 2 tsp


• Cauliflower/Gobi : 1 cup


• Capsicum/Bell pepper/ Shimla Mirch: 1/2 cup


• Potato : 1/2 cup


• Curry Leaves : 10


• Coconut Milk : 1/4 cup


• Kasuri Methi : 1 tsp


• Coriander leves : for garnishing

Method Of Preparation :

1. Boil water in a wide pan and once it comes to a full boil remove from heat.


2. Add the cauliflower into it and soak it for couple of minutes and remove it.


3. Now drain the cauliflower and mix it with turmeric powder. Keep it aside.


4. Heat oil in a pan add onion, saute it for 5-6 minutes till it becomes translucent.


5. After that add ginger & garlic paste saute it for a couple of minutes till the raw smell goes off.


6. Now add tomatoes and little salt mix it all together. Fry them for 3-4 minutes till the tomatoes get mashed up.


7. Now add all the masalas (red chili powder, coriander powder, little turmeric powder, garam masala powder and cumin powder)


8. Mix it all together and let it sit in heat for 2-3 minutes till all the raw masala smell goes off.


9. Finally add the marinated cauliflower, potatoes and capsicum.


10. Add 1/2 cup of water and cover it with lid.


11. Let all the veggies get cooked equally and the consistency comes to a dry curry.


12. Finally add kasuri methi and coconut milk. Let it boil for 5 minutes and once you get the consistency you want, remove from heat.


13. Garnish it with coriander leaves.

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Idly Upma

Idly Upma:

During my school and college days, Idly upma will be there atleast twice a week in my breakfast menu. I loveee Idly upma that too my mom’s..We can make Idly upma in different ways by adding different masalas. For spice, we can add green chillies or pepper powder or even red chilli powder. We can add even tomatoes, fennel seeds or any other masalas. But I love Idly upma in simple way with more urad dal for the crunchy taste. Here is the recipe…

Time of Preparation : 15 minutes

Spice level : 3

No of Servings :1

Ingredients :

• Leftover Idly – 4


• Mustard seeds – 1/2 tsp


• Channa dal – 1/2 tbsp


• Urad dal – 1 tbsp


• Red chillies – 2


• Onion (finely chopped) – 1/4 cup


• Turmeric powder – 1/4 tsp


• Salt – to taste


• Curry leaves – a few


• Asafoetida – a pinch


• Ginger (grated or finely chopped) – 1/2 tsp (optional)


• Oil – 1 tbsp

Method of Preparation:

1. Crush the idlies to small pieces.


2. Heat oil in a pan and add the mustard seeds followed by asafoetida, curry leaves, channa dal, urad dal and red chillies.


3. Before the dals turn brown add the onions followed by the ginger and turmeric powder.


4. Fry for 2 minutes and add the leftover idly.


5. Add very little salt since the idly has already salt in it.


6. Fry them for 5 minutes in medium heat.


7. Serve it with coconut chutney or you can have as such.

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Aloo Sarson Da Saag – Creamy Green Curry with Potato

Aloo Sarson Da Saag – Creamy Green Curry with Potato:

Sarson Da Saag is a traditional and popular dish in Punjab which is served along with Makki Di Roti. Sarson Da Saag is a curry made from mustard greens and spices. Makki Di Roti is a flat bread made from corn flour. This curry can also be served with naan or roti or other flat breads.

Nutrition and you says: Mustard greens is one of the nutritious green leafy vegetables. They are very low in calories and fats but rich in dietary fiber. Fresh mustard greens are an excellent source of several vital anti-oxidants and minerals like vitamin C, vitamin A, vitamin E. Regular consumption of mustard greens in the diet is known to prevent arthritis, osteoporosis, iron deficiency anaemia and believed to protect from cardiovascular diseases, asthma and colon and prostate cancers.

I was not aware of mustard greens and it nutrition value until recently. And I am glad I learnt. Today I have made a rich and creamy curry from mustard greens, spinach and a rich blend of spices and nuts along with potatoes. You can also add paneer instead of potatoes. If you want to avoid the extra calories and fat, you can add non-fat evaporated milk instead of heavy whipping cream and avoid cashew nut. You can serve it along with roti or naan or white rice. Even if you are not a huge fan of green leafy curries, try this dish. You will love it. Here you go…

Preparation time: 45 minutes

No. of servings: 6

Spice level: 2.5 out of 5

Ingredients:

• 1″ cubed potatoes – 1 and 1/2 cups (you can substitute with paneer)


• Chopped Saag (Mustard greens or leaves) – 3 cups


• Chopped spinach or frozen spinach – 1 cup


• Finely chopped onion – 1/3 cup


• Finely chopped ginger – 1 tbsp


• Finely chopped garlic – 1 tbsp


• Green chilies – 4


• 1 small tomato


• Cashew nut – 6 pieces


• Poppy seeds – 1 tbsp


• Heavy whipping cream – 150 ml (5.34 oz)


• Chili powder – 1 tsp


• Turmeric powder – 1/2 tsp


• Cumin powder – 1tsp


• Coriander powder – 1tsp


• Garam masala – 1/2 tsp


• Aamchur powder – 1/2 tsp


• Kasuri methi – 1 tsp


• One small bay leaf


• Cinnamon stick – 1″ piece


• Cloves – 2


• Green cardamom – 3


• Oil – 1 tbsp


• Ghee or clarified butter – 1 tbsp


• Salt to taste


• Cilantro for garnishing

Method of Preparation:

I used pressure cooker for cooking this dish. If you do not have a pressure cooker, you can use any pan with a tight lid.

1. Soak cashew nuts and poppy seeds in warm water for 15 minutes.


2. Heat a tbsp of oil and ghee in a pressure cooker and add bay leaf, cinnamon stick, ground cardamom and cloves. Fry for a minute and then add chopped onions and a little salt.


3. Fry till it becomes translucent. Add chopped ginger and garlic followed by slit green chilies.


4. Fry for a couple of minutes and add chopped tomatoes. Let it cook for 3 minutes. Keep stirring occasionally to avoid sticking at the bottom.


5. Add turmeric powder, red chili powder, cumin and coriander powder, garam masala, amchur powder and kasuri methi and a little water.


6. Cook for 3 to 4 minutes and add chopped mustard greens, spinach and some more salt.


7. Combine everything well and let it cook for 3 to 4 minutes.


8. Add heavy cream and cubed potatoes.


9. Mix well and close the pressure cooker and cook for 20 minutes over medium heat without the cooker whistle on.


10. Grind soaked cashew and poppy seeds to a smooth paste by adding some water.


11. Turn off the stove after twenty minutes and let the pressure go down. Remove the pressure cooker lid.


12. Again place the cooker over medium heat and add ground cashew poppy seeds paste and let it cook for 2 minutes.


13. Remove from heat and transfer it to a serving bowl and garnish with chopped cilantro leaves.

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Tres Leches Cake

Tres Leches Cake:

A tres leches cake, or pastel tres leches, is a sponge cake soaked in three different kinds of milk. This cake is popular in Latin America. It is really a delicious dessert and we can add Dulce de leche and it is called Cuatro leches (four milk) cake.

Thanks to my friend Pari who made this cake for us. OMG!! Believe me it is “The Best”..It is really very simple and very easy to make. Try this dessert and you will die for this .

Time of Preparation : 1 hr 15 minutes + overnight refrigeration

No of Servings : 20

Ingredients:

For the cake :

• All purpose flour (Maida) – 2 cups


• Baking powder – 1 1/2 tsp


• Salt – 1/2 tsp


• Sugar – 1 1/2 cup


• Eggs – 4


• Vanilla Extract – 1 1/2 tsp


• Skimmed Milk or Water – 3/4 Cup

For the Milk:

• Sweetened condensed milk – 2 (14oz) cans


• Evaporated Milk – 2 (12oz) cans


• Heavy whipping cream / Half and half – 2 (1pint) cartons

Method of Preparation:

1. Preheat the oven to 350 F.


2. Break the eggs into a wide bowl and beat them till they become fluffy.


3. Sift the flour and add the baking powder salt and sugar


4. Add the vanilla extract and the skimmed milk.


5. To the eggs, start adding the flour mixture and beat them well.


6. Simultaneously start adding the milk and beat without any lumps.


7. Take a 13×9 inch baking dish and grease it with butter.


8. Pour the batter into the pan and bake for 40 minutes in the middle of the oven.


9. Remove it from the oven when the toothpick inserted in the middle comes out clean.


10. For the milk, mix one can of condensed milk, evaporated milk and heavy whipping cream.


11. Once baked when it starts cooling, make pores with a fork all over the cake as shown in the pic.


12. Pour the milk mixture all over the cake. The milk will get absorbed.


13. Cover the cake with a plastic wrap and refrigerate overnight.


14. Next day add the 3 cans of remaining milks (each milk 1 can) and pour 3/4th of them.


15. Cut into some 20 pieces and serve with little milk and cool whip on the top.

Mutton Korma – Lamb Curry

Mutton Korma – Lamb Curry:

I recently was inspired by this Mutton Korma recipe from my sister-in-law, Jai over at Tasty Appetite. We bought some mutton last week and I wanted to try this recipe Guess what? It turned out simply superb and we enjoyed it with Idlies and chappathis.

You can make this mutton curry in an hour and it is indeed pretty simple to make.

Preparation Time : 60 minutes

Spice level : 4 out of 5

No of servings : 3-5

Ingredients:

• Mutton/Lamb : 750gm


• Onion : 2 (medium)


• Tomato : 3


• Cloves : 3


• Cinnamon : 1″


• cardamom : 2


• Fennel seeds : 11/2 tsp


• Cumin seeds : 1/2 tsp


• Bay Leaves : 1


• Curry leaves : 7-8


• Ginger & Garlic paste : 2 tbsp


• Yogurt : 1/4 cup


• Coconut pieces : 1/2 cup


• Turmeric powder : 1/4 tsp


• Red Chili Powder : 2 tbsp


• Coriander Powder : 11/2 tbsp


• Crushed Black Pepper : 1/2 tbsp


• Coriander leaves : for garnishing


• Salt : to taste

Method Of Preparation :

1. Marinate the mutton by adding yogurt and 1 tbsp of red chili powder and some turmeric powder for an hour.


2. Heat oil in a pan add onions fry them till it becomes translucent and add ginger & garlic paste.


3. Fry them till the raw smell goes off.


4. Finally add tomatoes and little salt. Mix it all together and cook it in medium heat till the tomatoes get smashed.


5. Now remove from heat cool the mixture and grind it into smooth paste.


6. If you are using pressure cooker heat a tbsp of oil in it and 1/4 tsp of fennel seds, cumin seeds, add cloves, cinnamon, bay leaves and some curry leaves.


7. Once it sputter add the ground mixture followed by the marinated mutton pieces.


8. Mix it well and let the mutton cook in medium heat for 3-4 minutes.


9. After that add turmeric powder, coriander powder, remaining red chili powder, Black Pepper and salt.


10. Mix it all together and let this mixture sit in heat for 5 minute till the raw masala smell goes off and the mutton gets soaked in all the spices.


11. Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and pressure cook for 3-4 whistle.


12. In between that grind the coconut pieces, fennel seeds and cashews in to smooth paste.


13. If you are not using pressure cooker just let the mixture boil with lid closed till the mutton gets fully cooked.


14. After that remove from heat and once the pressure is released, boil the korma till you get the right consistency.


15. Finally add the coconut paste and bring it to complete boil. Remove from heat and garnish it with coriander leaves.

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Carrot Pachadi – Carrot Salad

Carrot Pachadi – Carrot Salad:

Pachadi is a South Indian dish which has different definitions among different South India regions. In Tamilnadu, generally pachadi is made from fresh vegetables like carrot, cucumber, mango, etc along with green chilies and seasoned with mustard seeds, urad dal and curry leaves. Sometimes coconut is also added. Today I have made carrot pachadi or salad which is very simple and tasty. You can serve it along with rice and sambar (lentil curry) or rasam. When you want to make a simple and healthy side for the sambar or rasam, you can count on this. Here you go…

Ingredients:

• Carrots – 6


• Yogurt – 1 1/2 cup


• Oil – 1 tsp


• Mustard seeds – 1 tsp


• Urad dal – 1 tsp


• Green chilies – 2


• Curry leaves – 6 to 7 leaves

Method of Preparation:

1. Peel the outer skin off carrots, cut the edges and shred using your shredder or food processor.


2. Whisk yogurt in a bowl along with salt and add the freshly shredded carrot.


3. Mix well and check for salt. If it’s thick, add some more yogurt.


4. In a small pan, heat oil and add mustard seeds.


5. Once it splutters, add urad dal and let it become golden brown.


6. Finally add green chilies and curry leaves and give it a stir and remove from heat.


7. Add it to the carrot yogurt mixture and mix well.


8. Serve chill with rice and sambar or rasam.

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Snake Gourd Fritters / Pudalangai Varuval

Snake Gourd Fritters / Pudalangai Varuval:

When I was a kid I used to have snake gourd only in this form..It is a easy and yummy snack. I like to add little ajwain in this as it has so much of medicinal value and gives a wonderful flavor.

Ingredients:

• Snake Gourd – 2 cups (thinly sliced)


• Besan Flour – 2 cups


• Rice Flour – 1 cup


• Red Chilli Powder – 3 tsp (according to spice level)


• Salt – to taste


• Ajwain Seeds -2 tsp


• Oil – for frying

Method of Preparation:

1. Cut the snake gourd to thin round slices and keep it aside.


2. Mix the besan flour, rice flour, red chilli powder, salt and ajwain seeds with water and make a thick paste.


3. Heat oil in a wide vessel. Dip the sliced snake gourd pieces in the batter and deep fry till they become golden brown.


4. Crispy and delicious snake gourd fritters are ready.

Peerkangai thogayal – Ridge Gourd Chutney

Peerkangai thogayal – Ridge Gourd Chutney:

Peerkangai thogayal or Ridge gourd chutney is a simple and delicious side which can be served along with plain white rice and papad or you can serve it as a side to rasam or sambar or curd rice. I have always thought it is tough to cut and cook this vegetable until recently when I tried it for the first time. When I made this dish I was surprised to see the less quantity of chutney. I used one big ridge gourd which can serve two. You can also use the skin of this vegetable and make a delicious chutney, Peerkangai thol thogayal (Ridge gourd peel chutney).

Preparation time: 30 minutes

No. of servings: 2

Spice level: 3 out of 5

Ingredients:

• Big ridge gourd – 1


• Sesame oil – 2 tsp


• Urad dal – 1 tsp


• Dry red chilies – 5


• Whole tamarind – 1 tsp


• Salt to taste

Method of Preparation:

1. Remove the skin of ridge gourd and cut into small pieces.


2. Heat a tsp of oil in a pan and add urad dal and dry red chilies.


3. Once urad dal becomes golden brown, remove from pan and transfer it to a plate.


4. In the same pan, add a tsp of oil and add chopped ridge gourd and some salt.


5. Cover and cook at medium heat till it becomes soft. Stir occasionally.


6. Let it cool and grind it to a fine paste along with tamarind, fried urad dal, red chilies and a little water (if required).


7. Serve along with white rice or white rice and rasam/sambar.

Bagara Baingan

Bagara Baingan:

Bagara Baingan is a simple and delicious recipe. Usually if I buy Eggplants, I will make Ennai kathrikkai. This time I wanted to try something different and I made this Bagara Baingan. It came out really good. This goes well with roti, Biryani…

Time of Preparation : 40 minutes

Spice level : 4

No of Servings : 2 to 3

Ingredients:

• Small Brinjals – 6 (slitted into 4 halves till the middle)


• Onion (medium size) (finely chopped) – 1


• Cumin seeds -1/2 tsp


• Ginger garlic paste – 1 tbsp


• Turmeric powder – 1/2 tsp


• Coriander powder – 2 tsp


• Cumin powder – 1/2 tsp


• Red chilli powder – 1 tsp (according to spice level)


• Garam masala – 1/2 tsp


• Tamarind – Pebble size


• Salt – to taste


• Oil – For shallow frying the brinjals


• Coriander leaves – For garnishing

To Grind:

• Peanuts – 4 tbsp


• Sesame seeds – 2 tbsp


• Grated coconut – 1/4 cup

Method of Preparation:

1. Fry the brinjals in the oil till they become soft and keep it aside.


2. Soak the tamarind in water and take the extract from it.


3. Roast the peanuts, sesame seeds and coconut and grind them to paste and keep it aside.


4. Heat very little oil in a pan and add the cumin seeds followed by the chopped onions and salt.


5. Fry them till they become translucent and add the ginger garlic paste.


6. Fry them for 2 minutes and add the turmeric powder followed by coriander powder, cumin powder, red chilli powder and garam masala powder.


7. Fry them for 3 minutes till the raw flavor goes and add the ground paste with little water.


8. Now add the tamarind water and let it boil for 5 minutes.


9. Now add the cooked brinjals and cover it and cook for 10 minutes.


10. Garnish with the coriander leaves.

Inippu Appam – Fried Sweet Pancakes

Inippu Appam – Fried Sweet Pancakes:

Appam is a known dish in Tamilnadu. There are different versions of appam and this is very simple version which we make during festivals or special occasions. I recently made it for Krishna Jayanthi and it came out well. I have use all purpose flour or maida. You can also substitute it with wheat flour. Here you go…

Preparation time (including batter preparation): 90 minutes

No. of servings: 15 appams

Ingredients:

• All purpose flour or Maida – 1 cup


• Jaggery – 1/2 cup


• Coconut bits – 2 tbsp (optional)


• Cardamom – 3 pods


• Oil for frying


• Water

Method of Preparation:

1. In a small thick bottomed pan or kadai over medium high heat, add powdered jaggery and a little water till jaggery is completely soaked.


2. Once jaggery melts, remove from heat and filter it to get rid off any dirts.


3. Again transfer it to the same kadai and let it boil.


4. Remove from heat and add a little water if it is thick.


5. Add the flour and powdered cardamom in a bowl and add the jaggery liquid to it and mix well till you get a consistency of a thick dosa batter or pancake batter.


6. Make sure it is not so free flowing. When you drop it from the ladle it should fall slowly.


7. Let it sit for an hour.


8. After an hour, heat oil at a little over medium heat.


9. Add coconut bits to the batter and mix well. Use a small ladle.


10. When oil is hot enough, spoon the batter and drop it slowly into the oil and let it fry till it becomes golden brown.


11. You can make 3 to 4 appams at a time depending on the size of your pan.


12. Repeat the procedure with the rest of the batter and serve hot or warm.