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Wednesday, December 3, 2014

Kadai paneer

Kadai paneer
Kadai paneer

Ingredients:
Paneer cubes
1 cup
Tomato
1 large (finely chopped)
Onion
1 large (finely chopped)
Ginger
1 small piece(finely chopped)
Garlic
2 cloves(finely chopped)
Coriander seeds
1 table spoon
Red chilli
3 no.s
Garam masasla powder
½ tea spoon
Kasoori methi/dry fenugreek leaves
1 tea spoon(crushed)
Capsicum/Bell pepper
1 small (sliced)
Salt
As required
Pepper powder
¼ tea spoon
Turmeric powder
¼ tea spoon
Oil
2 table spoon
Cream/milk/curd
¼ cup (optional)
Coriander leaves
Few chopped

Preparation:
  • Dry sauté the coriander seed and red chilli allow it to cool and powder them, set aside. Prepare the ginger-garlic paste.
  • In a pan sauté the ginger-garlic paste with oil, once the aroma disappears, sauté the onion till golden brown.
  • Now add the tomato and fry till it become soft and mushy, add the grinded powder in it along with garam masala, turmeric powder, pepper powder and cook for a minute.
  • Add the capsicum and half cook it, add salt, paneer and kasoori methi cook for a min and remove from flame, add chopped coriander leaves.
  • At last add milk/curd/cream and cook it for 4-5 mins.

Pepper Rasam – Milagu rasam

Pepper Rasam
Pepper Rasam

Ingredients:
Tamarind
Small gooseberry size
Curry leaves
Few
Cumin seed
½ tea spoon
Black pepper
½ tea spoon
Mustard seed
¼ tea spoon
Hing/asafoetida
A pinch
Tomato
1 chopped
Red chilli
1
Salt
As required
Coriander leaves
Few (chopped)
Garlic (optional)
3 pieces

Preparation:
  • Soak the tamarind in little amount of water.
  • Squeeze the soaked the tamarind in that water and take the pulp.
  • Grind the curry leaves, coriander leaves, cumin seed, garlic, pepper, red chilli add them with ghee/oil and mustard seed to sauté.
  • Now add tomato and sauté it well. Add 2 cups of water along with tamarind pulp, hing and salt. Boil it in simmer for 5 mins.
  • Good for sour throat and cold.

Wednesday, November 26, 2014

Carrot Raitha

Carrot Raitha
Carrot Raitha

Ingredients:
Carrot
2 (garated)
Onion
1(finely chopped)
Green Chilli
2 (Chopped)
Curd
1 Cup
Coconut Milk
½ cup
Coriander leaves
Few chopped
Lemon
½ tea spoon
Sait
As required


Preparation:

Add curd, carrot, onion, green chilli, salt together and mix. At last add coconut milk, coriander leaves and lemon juice.

Bread Bajji with stuffing

Bread Bajji
Bread Bajji

Ingredients for stuffing:
Potato(boiled)
3 large
Onion(chopped)
3
Green chilli
3(more or less)
Ginger
1 table spoon
Garlic
5 pieces
Garam masala powder
½ tea spoon
Turmeric powder
¼ tea spoon
Coriander leaves
Few
Salt
As required
Oil
2 table spoon

Ingredients for batter:
Besan flour/Kadala maavu
½ cup
Rice flour
2 table spoon
Chilli powder
½ tea spoon
Salt
As required
Asafoetida/Hing
 A pinch
Turmeric powder
A pinch
Bread
6 pieces

Preparation:
  • Cut the potato and boil it. Peel the skin and mash it softly.
  • Grind the ginger-garlic paste.
  • In a pan saute the onion and green chilli in oil. Add the ginger-garlic paste, turmeric powder, garam masala powder, coriander leaves, and salt.
  • When the raw aroma disappears add the mashed potato and stir it for 2 minutes and remove from the flame. The stuffing is ready.
  • Mix the besan flour, rice flour, chilli powder, salt, turmeric powder, hing and water for making batter.
  • Take a piece of bread cut it in triangle shape. Place the stuffing on one piece cover it with other piece.
  • Dip the bread pieces in this batter and fry in the hot oil.

Friday, November 21, 2014

Paneer veg mint Curry

Paneer  veg mint Curry
Paneer  veg mint Curry

Ingredients
Peas
100 gram (Chopped)
Carrot
100 gram (Chopped)
Beans
100 gram (Chopped)
Paneer
100 gram
Mint
½ cup (Chopped)
Coriander leaves
¼ cup (Chopped)
Curry leaves
few (Chopped)
Green chilli
4  (Chopped)
Ginger
Small piece
Garlic
5 pieces
Onion
3  (Chopped)
Tomato
4  (Chopped)
Oil
As required
Jeera
Few

Preparation:
  • Heat the oil and sauté the onion, ginger, garlic, tomato and green chilli.
  •  Now add coriander leaves, mint and curry leaves and sauté for 5-10 mints. Allow them to cool and grind it to paste.
  • Cook all vegetables and set aside.
  • Add jeera in 1 tea spoon hot oil, add the grinded paste and ½ cup water, add paneer and cooked vegetables in it and allow boiling.