Paneer Bhurji

Paneer Bhurji

When you have extra milk at home you always end up making payasam or  kheer.I just tried this for a change.
(paneer bhurji)

Ingredients

• Home made paneer                                 11/2cup
• Onions                                                    2
• Tomatoes                                                2
• Green chilli                                              1
• Salt                                                         To taste
• Chilli powder                                           1tsp
• Turmeric powder                                     1/2tsp
• Garam masala powder                             1tsp
• Coriander leaves                                      few
• Jeera                                                       1tsp
• Oil                                                           2tbs

Method

1.Boil one and half litres of milk and squeeze one lime.(you can even try adding vinegar instead of lime)

2.This is called curdling of the milk.It seperates the milk solids and the water.

3.Once the milk is curdled as shown in the picture put it on a seive so that all the water is removed.

4.You can collect it and keep it in the refrigerator and use it after few days or use it immediately.
5.Heat oil in a pan add jeera,onions,green chilli and fry till transculent,add tomatoes and the powders.
6.After the raw smell goes add the paneer and garnish with coriander leaves.

Masala khichidi

Masala khichidi

Ingredients

• Raw rice                                            1cup
• Yellow dhal                                        1/2cup
• Onion                                                 1big
• Tomatoes                                            2
• Green chilli                                          1
• Ginger                                                 1small piece
• Carrot                                                 1
• Beans                                                  4
• Peas                                                    1/4 cup
• Potato                                                 1
• Salt                                                      To taste
• Turmeric powder                                 1/2spoon
• Garam masala powder                         1tsp
• Ghee                                                    2tbs
• Oil                                                       2tbs
• Coriander leaves                                   few

To season

• Cumin                                                  1tbs
• Cloves                                                4
• Cinnamon stick                                   small piece
• Elaichi                                                 1

Method

1. Cut all the vegetables into small dices.Crush ginger and green chilli.
2. Heat oil in a pan add cumin,cloves,cinnamon,elaichi and onions.
3. Fry for a minute and add ginger,green chilli and the tomatoes.
4. Add salt and cook the tomatoes till soft.it gives color and adds taste.
5. Add rest of the vegetables and saute for a minute.it does not have to cook.
6. Add turmeric,chilli and garam masala powder and the washed rice and dal.
7. Mix  well add 31/2cups of water and pour it into the automatic rice cooker.
8. Add some salt if required.once it is cooked add ghee and coriander leaves.
9. Serve hot with khadi.

Coconut rice

Coconut rice

Ingredients

• cooked rice                                                        1cup
• coconut scraped                                                 half a coconut
• green chilli                                                          2
• red chilli                                                             2
• curry leaves                                                        few
• salt                                                                    To taste

Seasoning

• mustard seeds                                                  1tbs
• kadalai paruppu or channa dal                          2tbs

Method

• cook rice in the rice cooker and spread it on a plate to cool and add few spoons of oil.
• heat oil in a pan,add mustard seeds and channa dal,green and red chillies and asafoetida.
• add the scraped coconut,curry leaves and switch off the gas.fry it till the heat is on.
• when it cools down add the rice,salt and mix well.serve with fried urad papad.

It comes under the category of kalanda sadam and it is made on a lot of occassions and it is a part of festival menu.It is made on chitra pournami,kannu pandigai(next day after pongal)

Brinjal rice

Brinjal rice

Ingredients
rice           11/2cups
brinjal       300gms
big onions 300gms
green peas  1cup peeled
corianderleaves   2tbs
turmeric powder  1/2tsp
salt

For the masala (roast and grind)
channa dhal  11/2tsp
dhania seeds 11/2tsp
red chillies      6
clove              2
cardamom      1
cinamon stick  small piece
saunf              1/2tsp
khus khus       1/2tsp
dry coconut     1tsp

method
cook the rice in the rice cooker with little less water than usual so that rice does not stick to each other.
roast the ingredients in little oil and powder it (not very smooth)
slice the onions and brinjal lenghtwise and boil the peas seperately.
heat oil in a kadai add mustard seeds and channa dhal and add onions,fry for few minutes and add brinjal and fry till the brijal is cooked by covering it for few minutes.add boiled peas.
add turmeric powder,salt and the masala powder and mix with the cooked rice.
garnish with corianderleaves and serve with any raita.

Capsicum Rice

Capsicum Rice

                                                                       Spicy Capsicum rice is a different rice variety recipe.It is not very common and frequently made.It is very similar to Vanghi Bath or Kathikkai sadam but with capsicum it is good variation.Do try!!

You will Need

• One cup Raw Rice
• Two Onions
• One  to two Capsicum
• One tbs Ghee
• Few Curry Leaves
• Chopped Coriander leaves

To Roast and Powder

• One tsp Channa dal
• Four to six Red chillies
• One tsp Coriander seeds
• Four Cloves
• Two Cardamoms
• One small piece of Cinnamon
• Half a tsp of Fennel seeds
• One Tbs Coconut Scrapings

To Tepmer

• Two tbs of Oil
• One tsp of Mustard seeds
• One tbs of Channa dal

How to

• Cook the rice normally add ghee and spread it on a plate to cool.
• Heat one tsp oil roast the things given under roast and grind.cool and grind to a coarse powder.
• Heat Oil in a pan crackle mustard seeds add channa dal and when it browns add onions and fry till translucent.
• Add capsicum and fry in high flame till capsicum is three fourth cooked.Switch off cool and add the rice and the powder mix well.Add some chopped coriander and curry leaves and mix.
• Enjoy the Rice with some onion raita and fried vadams or chips!

Notes

• Adjust the spice according to your taste.
• Add a few friedCashewnuts at the end to enhance the taste

Khara Pongal Recipe

Pongal is the most simplest and easiest breakfast recipe. I do not prefer to eat pongal in hotels as they mostly use dalda. Making pongal at home is a breeze. It has just 2 steps. Cook rice and dal and then do the seasoning. Though I have posted ven pongal with easy sambar recipe here, I wanted to do a step wise recipe for beginners.Today we will learn the Tamil style of preparing khara pongal recipe.

How to make Ven Pongal (khara pongal)

Prep time - under 10 mins
Cook time -under 20 mins
Serves - 1

Ingredients needed

Raw rice - 1/2 cup
Split yellow moong dal (pasi paruppu) -1/4 cup
Cashew nuts -6-7
Salt needed

For the seasoning

Ginger finely chopped - 1 tsp
Cumin/ Jeera seeds - 1 tsp
Whole black pepper - 1 tsp
Ghee - 1 1/2 tbsp
Oil - 1 1/2 tbsp tbsp
Curry leaves - few

Preparation

Fry moong dal and rice separately until it is hot to touch. Do not over fry it.

Fry cashew nuts in a tsp of ghee and keep it aside.

Method 

Mix both rice and dal, pressure cook adding salt, 2 1/2 - 3 cups of water for 4-5 whistles.(I used old rice, so added 3 cups of water). The rice has to be cooked in such a way that it should be mushy.

Open the cooker once the pressure subsides and mash the contents well.(You can cook rice directly in the cooker also or as I have done)

Heat oil + ghee, add finely chopped ginger, saute for 2-3 seconds, then add pepper, jeera seeds, curry leaves and pour it over the rice + dal mix. Add fried cashew nuts and mix everything well. Alternatively you can add rice+dal mix to the seasoning as I have done and mix well in low flame for 2 minutes. Switch off and serve hot with sambar or gothsu or coconut chutney. 

DHAL PALAK

DHAL PALAK

                                                         Yet another simple and healthy north indian gravy.It is has dhal and palak perfect helathy combination.It tastes really good with phulkas and hot rice and it is quiet easy to make.

You will Need

• A bunch of Delhi Palak leaves
• One cup of Tur Dhal
• Two Onions chopped
• Two Tomatoes chopped
• Few tbs of Tamarind juice
• One tbs of powdered Jaggery
• A pinch of Turmeric powder
• Salt to taste
• Half tsp of Chilli powder
• Half tsp of Garam Masala powder
• Half tsp of Cumin and Coriander 

To Season

• Few tbs of Oil or Ghee
• One tsp of Mustard seeds
• Half tsp of cumin seeds
• Few Cloves
• Few Red chillies

How To

1. Chop the palak leaves and wash them three or four times.
2. Pressure cook the tur dhal with Turmeric powder.
3. Heat oil or ghee in a pan and season with the things given above.
4. Add onions and fry till brown and add tomatoes and palak leaves.
5. Add salt,chilli,turmeric,cumin and coriander powder and cook.
6. Add tamarind juice and jaggery and the cooked dhal.
7. Boil for few minutes and add garam masala powder.

Suggestions

• Serve hot with Rotis,Nans or Rice.

STUFFED TOMATOES

STUFFED TOMATOES

                                                               This is one of my favourite subzi's.whenever we go to a restaurant we order since it is not very simple one to make often at home.But once in a while you need to cook such exoticdishes too so i decided to make it today.

You will Need

• Five firm ripe Tomatoes
• Two Onions chopped fine
• One tsp of Ginger garlic paste
• Salt to taste
• One tsp Garam masala powder
• Half a tsp of Chili powder
• A pinch of Turmeric powder
• Quarter tsp of Coriander powder
• Quarter tsp of Cumin powder
• Two tbs of Shredded Paneer for garnishing

For the Stuffing

• Two Potatoes boiled 
• Two tbs of boiled peas or corn
• One green chili cut in to fine pieces
• Salt to taste
• One tsp of Coriander leaves
• One tsp of Cumin powder

How To(serves 4-5 people)

1.Take the firm ripe tomatoes and slice the top.scoop the pulpy portion and store the pulp for the gravy.

2.In a vessel mash the potatoes,add peas or corn(i used corn)cut chili,coriander leaves,salt and cumin powder,mix well  and stuff it tin to the scooped tomatoes and keep aside.

3.In a pan heat oil crackle cumin seeds and fry onions till brown,then add tomato pulp(scooped),ginger garlic paste,turmeric,chili,coriander,cumin powders and fry till the raw smell goes.

4.Add garam masala powder and fry for a minute,add some water and place the tomatoes in the centre and cover and cook for two minutes.you will see a crack in the tomato.

5.Garnish with grated cheese on top and serve with any type of roti or nan

Tips

• You can make a different kind of stuffing like paneer,sprouts etc.
• You can garnish with coriander leaves if u do not have paneer.

Paneer Makhani

Paneer Makhani

                                                                          I have been wanting try this Recipe in a long time since i knew how to make only paneer butter masala with paneer.I found this recipe in the following link.And i have posted it today (Tuesday ) to submit for bookmarked Recipes of US masala.
This is quiet simple and fast if you have paneer and creme at home.

You Will Need

• 200 gms of Paneer
• Two tbs of Butter
• One tsp of Cumin seeds
• Two tbs of Kasuri Methi
• Two cups of Tomato Puree
• One tsp of Ginger garlic paste
• A pinch of Turmeric powder
• Half a tsp of Chili powder
• One tsp of Garam masala powder
• 200gms of fresh creme
• Salt to taste

How To


1.Cut the paneer into blocks or small triangles.
2.Heat butter in a pan and crackle cumin seeds.
3.Add ginger garlic paste and saute for few seconds.
4.Add tomato puree and turmeric powder and let it boil for few minutes.
5.Add chili powder,salt and garam masala powder and boil.
6.Add kasuri methi and stir.Add the paneer blocks.
7.Cover and cook for two minutes.
8.Finally add fresh creme and boil for a minute and serve.

Suggestions

• you can garnish with coriander leaves.It was mentioned in the original recipe but i didn't.
• You can substitute milk instead of creme and oil instead of butter.

Shahi Paneer

Shahi Paneer

                                                                   Shahi Paneer is one more tasty and rich paneer recipe.I have been wanting to make this recipe for sometime.Its richness and colour makes it really tempting.It is a perfect accompaniment for tandoori nan or roti.

You will Need

• 200gms of Paneer
• Four Tomatoes
• Two Green chillies
• Three Pods of Garlic
• Small piece of Ginger
• Three tbs of Cashewnut paste
• A pinch of Turmeric powder
• One tsp of Chilli powder
• One tsp Garam masala powder
• Two tbs of Chopped Coriander leaves
• Four tbs of Oil
• One tsp of Cumin seeds

How to

• Immerse four tomatoes in hot water for ten minutes.Take it out peel the skin and blend it in to a puree along with green chillies,ginger and garlic.

• Cut the paneer into slightly lengthy slices and shallow fry them in a tabs of oil and keep it aside.

• Heat Oil in a pan crackle cumin seeds.add the puree and boil.add chilli,turmeric powder and salt.

• Add the casewnut paste(to make the casew paste soak it in hot water for ten minutes and grind it in to a paste) and fry further till the raw smell goes.      

• Add garam masala powder and add the fried paneer.

• Add chopped coriander leaves and enjoy with any type of roti.                              

Green Peas curry

Green Peas curry

                                                                  One more recipe with  fresh green peas and it is our favourite.Winter is coming to an end and i just made use of the availability of fresh green peas.Green peas curry or green peas masala is quiet simple and easy to make.

                                            You can make it with dried peas also in which you have to soak the peas overnight.It is a yummy accompaniment for phulkas and all types of Indian breads, flavoured rice and pulaos.According to me it tastes great with Bread!!!Try it and let me know!!!

You will Need

• One cup of Fresh Green Peas
• Three Onions
• Three Tomatoes
• Three pods of Garlic
• Small piece of Ginger
• One tsp of Fennel seeds
• One tsp of Poppy seeds
• Few Cashew nuts
• Few Tbs of Butter
• One tsp of Cumin seeds
• A pinch of Turmeric powder
• Half a tsp of Chili powder
• Half a tsp of Garam masala powder
• Salt to Taste
• Chopped Coriander leaves

How To

1.Boil the green peas in water with some salt.

2.Grind two onions,two tomatoes,ginger,garlic,fennel,poppy seeds,cashew nuts into a paste.

3.Slice rest of the onion and tomato.Heat butter in a pan and crackle cumin seeds.Fry onions till brown,add tomatoes and cook till mushy.Add ground paste,turmeric,chili powder,salt and fry till oil separates.

4.Add boiled green peas and cook till it thickens.

5.Add chopped Coriander leaves.

6.Enjoy with Roti,Rice or bread.