Tuesday, December 13, 2011
Paneer Potato Tots
4 medium sized potatoes
1 cup mashed paneer
1 teaspoon salt,
1 finely chopped greenn chillies i used jalepeno chilles
1/4 teaspoon fresh ground black pepper
1/4 garam masala (OPT)
3 tablespoon all purpose flour (maida, plain flour)
5 tablespoons water
Bread crumbs for frying
Oil for frying.
Mix the flour with water and blend into a very smooth batter.
Boil the potatoes n mash well. cut the chillie finely. add grated paneer, salt, pepper n mix well . Form any shape n dip the the batter, coat with bread crumbs n deep fry until they turn golden brown..
Drain the Tots on kitchen paper and serve. with Corainder chutney or tomato Sauce..
This recipe was a hit at the party...sure a yummy starter ur guests would enjoy...
Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage and spice,
1/2 teaspoon sugar
1cup very fine shredded cabbage
1 cup gram flour (basin)
2 tablespoons whole-wheat flour
2 tablespoons chopped corainder or kasori methi (hara dhania)
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed (jeera)
1/2 teaspoon turmeric
1 teaspoon salt (adjust to taste)
2 tablespoons oil
For Seasoning and Garnish:
2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds (til)
2 whole red chili
2 tablespoon chopped cilantro (hara dhania)
Combine gram flour, whole-wheat flour, cumin seed, turmeric, green chili, sugar,, oil, and salt in a bowl.
Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.
Divide the mixture with greased fingers into a steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.
Let the muthias cool off and then slice them in two pieces.
For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.
Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
serve with chutneys..
Saturday, December 3, 2011
2 cups basmati rice
1/2 cooked rajma(kidney beans)
2 garlic pods
1 tbs ginger chopped
1/4 cup corinder leaves/ cilantro
3 green chillies
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp turmeric
1 tbs ghee / clarified butter or oil
whole garam masala ( cardamon ,cinnamon n cloves)
Crush garlics, ginger, greenchilly, keep aside. Heat ghee add whole Garam masala. Add onions ,saute till slightly golden in color. To this add crushed mixture, turmeric. Saute till raw smell goes. Add chopped tomatoes and fry for 2 to 5 minutes. Adjust salt if needed. Now add cooked rajma and keep in a rice cooker, (taking care not to mash rajma pieces) Remove from flame and garnish with fresh corianderleaf..water 2:4 in rice cooker..
Serve with egg pepper fry..n Raita...
1/2 cup roasted peanuts
1 onion sliced
1/2 tsp chilli pwd
2 garlic cloves
salt to taste
1 tsp oil
1/2 mustard seeds
1/2 split black gram dal
1/2 tsp oil
Heat oil in a pan, add the garlic peanuts and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts add tomato n saute until tomatoes cook well...Add chilli pwd and salt per taste.Turn of heat and cool.
Grind into paste once cool... Heat oil in a pan for seasoning. add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.n dry redchilli.. Pour over chutney and serve with idly or dosas.
Incase u dont have mustard u can skip it n use...tastes good..sometimes i avoid the seasoning..
1 Cup Urad dhal (BLack gram dal)
Salt to taste
Oil to fry
Asefoetida a pinch..
1 cup Dahi (yogurt)
Salt to taste
1 tsp Cumin (jeera) Powder,
Red Chili Powder,1/2 tsp
Chaat masala 1 tsp
sugar 1/2 tsp (OPT)
Clean, wash and soak dhal for 3 hrs grind into smooth paste add onions ,green chillies n salt Heat oil in a pan and the vadas and fry till golden brown.Take the hot Bhallas and put in cold water for 2-3 minutes.Now Take them out of water and squeeze the water and keep aside.
Blend the curd (yogurt) and little water until it is smooth.
Add salt,sugar, red chili powder and cumin powder,chaat masala..
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney
Serve chill ..
A simple starter.....
Basmati rice – 2 cups
Onion, thinly sliced – 1
cloves – 4
Cinnamon – 2 small pieces
Cardamom – 2
Ghee – 2tbsp
Salt to taste
Wash the rice and soak it. Drain and keep aside.Heat oil in a large pan. Pour the ghee into it and add onions and sauté until the onions just starts turning pink. Then add the spices and saute for a minute.
Now add the drained rice and saute the rice well in ghee for 5 minutes.
Add water,salt to taste and boil on high heat. n boil until the rice cooks or keep in a rice cooker...
Garnish with fried onions.
Serve with raita or chickencurry or VEgetable curry
Cumin Seeds 1/2 tsp
Chilli pwd 1/2 tsp
haldi 1/4 tsp
corainder pwd 1/2 tsp
jeera pwd 1/2 tsp or less
amchur pwd.. as per taste
tomato sauce 1 tsp or more as per taste
Garam masala 1/2 tsp
Heat oil in a pan...Saute cumin seeds , add cauliflower n steam cook once cooked add the masala n saute....add garam masala at the end and tomato sauce n mix well decorate with corainder leaf....
tomatoes can be used at the end if u like more tangy taste...
simple but yet yummy recipe which goes best with chappati....
Recipe of Mysore bonda
coconut pieces 1 tbsp
cooking soda tsp1/2
cumin seed tsp1
ginger chopped tsp1
green chillis number3
maida cup1 or all purpose flour
oil to fry
rice flour cup1/4
Directions | How to make Mysore Bonda
Mix curd and water keep it a side.
Take a bowl add maida,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistancy.
Now add cumin seeds,coconut pices finely chopped, green chillis chopped mix well keep a side for 15 mns
Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.
Remove once it is golden brown colour.
Serve it with coconut chutney
Ulli chammandi.....Pearl onion(shallot) chutney
Shallots /Pearl Onions(Kunjulli) – 10 medium sized
Red Chillies – 5-6 (use it according to your spice level.Or else you can substitute 2-3 tsps of Chilli powder.You can also mix paprika with red chilly powder for a bright red color.)
Tamarind - a gooseberry sized ball (optional)
Salt – to taste
Coconut oil – as needed
Fry the shallots and Grind all the ingredients except coconut oil, together into a coarse paste.Season with coconut oil and serve with dosa.
1/2 cup fresh/frozen coconut
3-4 green chilies
1/4 cup coriande leaves
2-3 garlic cloves(small) opt..
Curd 3 tsp
vinegar 1 tsp
Grind them along with all other ingredients into fine paste...
opt ..can use few mint leaves..
Tomato Garlic thokku
Tomatoes - 2
garlic - 5
redchilli pwd - 1 tsp
turmeric pwd - 1 tsp
Fenugreek seeds 1/2 tsp
asefeotida - 1tsp
mustard seeds - 1 tsp
gingerlly oil - 5 tsp
salt as per taste
Grind tomatoes into fine paste . HEat oil and add mustard seeds, fenugreek seeds,asefeotida and garlic and fry well till the raw smell goes...dont let it brown so much...add tomato paste and cook till it becomes thick , add turmeric , chilli pwd,salt,1tsp oil and simmer and boil until the oil floats. Best used with dosa,adai,,idly, and curd rice...
opt - can add tamarind and grind it with tomato...for more ripe taste...
Thursday, December 1, 2011
8 cups Milk
1/2 cup Sugar
2 Seeds crushed Cardamom
1 Lemon or Vinegar to make paneer..
Boil the milk , reduce heat and pour the lime juice or vinegar all over it. Milk will curdle, stir till milk is fully curdled.
Pour the curdled milk over a muslin cloth.wash well .. Drain out water completely. Squeeze to remove any excess water and hang
In large plate and knead the paneer well..add cardamom pwd..
Heat a non stick pan in medium heat and add the paneer and sugar. Stir continuously pressing with a heavy spoon for about 6 to 8 minutes.
Pour in a large plate, cool and mix till smooth. Take a small amount of paneer mixture and either with the help of hand make sandesh of desired shape.
You can add any dry fruits...pista,almond,raisin, i added cranberry..