CHILLI PANEER DRY RECIPE| PANEER RECIPES

Chilli paneer is a  mouth-watering paneer delicacy which generally consumed as such ,as a starter. Generally indo- chinese  dishes are liked by all of us at home. Varsha used order Chilli paneer even for roti also when we go out for restaurants. She always insist me to make Chilli paneer at home but i somehow never avoid deep frying panner but then i thought once in a while making it is ok, and proceeded to make Chilli paneer (Dry) at home. It turned out pretty well and i never know Chilli paneer can be made very easy.

INGREDIENTS: SERVES 3-4

PANEER CUBES	2 CUPS
CORN FLOUR	2 TBLSP
ALL PURPOSE FLOUR | MAIDA	2 TBLSP
RED CHILLI POWDER	1/2 TSP +1 TSP
SALT	AS NEEDED
BAKING SODA	A PINCH
OIL	FOR DEEP FRYING + 1 TBLSP
ONION	1
GARLIC	4-5 CLOVES
GINGER	A SMALL PIECE
PEPPER POWDER	1/2 TSP
SOYA SAUCE	1 TBLSP
CAPSICUM	1/2
SPRING ONION	FEW (FOR GARNISHING)

METHOD:

• In a wide bowl add the corn  flour, maida, salt , baking soda and 1/2 tsp of red chilli powder.
• Mix well into a thick batter.(not too thick and not too thin) like idli batter.
• Add the paneer cubes to this. I get the cubed paneer here. i didn’t thaw it. just added after taking out from freezer.

• Keep this aside for 10 minutes.
• Heat oil in a pan for deep frying. When the oil is hot add the paneer cubes. Do not over load the pan. Let it not stick together.
• When it becomes golden brown  take out and drain it in the kitchen towel.

• Repeat this for the rest of the paneer.
• Chop the onion, garlic and ginger very finely.
• Cube the capsicum
• In a pan, add oil and add the chopped garlic, ginger and onions one by one.
• When the onion turns brown, add the red chilli powder and pepper powder and little salt.
• Add soya sauce to this.

• Add the cubed capsicum to this and saute for few minutes.
• Now add the deep fried paneer.

• Mix well and serve hot.
• Garnish with spring onion.

I will post the recipe of Chilli paneer gravy  version soon which is little few steps extra from the chilli paneer dry recipe.

Note:

1. While deep frying the paneer, ensure that it is not over loaded, else it may be join together and will become soggy.
2. always the oil should be hot.
3. If you want you can add 1/4 tsp of pepper powder and ginger garlic paste to the batter before frying the paneer.

Technorati Tags: CHILLI PANEER DRY,CHILLI PANEER RECIPE,PANEER RECIPE,INDO CHINESE RECIPES

PAANAGAM | PANAKAM | SRI RAMA NAVAMI RECIPES

Panakam | pakagam is normally prepared during Sri rama navami along with Neer Mor and Vadaparuppu . During my child hood days i never drink panagam as my mom will forcefully tell me drink . But some how after marriage , few years later i started liking  panakam. Apart from making panakam for rama navami my we make this during the time we make lakshmi pooja at home and on the days when we read Sundara kanda Parayanam. During the days when were in Chennai, me and my mil will visit to the west mamabalam ayodaya mandapam and relish the neer mor, panagam and vada paruppu they give there as prasadams.

INGREDIENTS:

JAGGERY(POWDERED)	1/2 CUP
WATER	3 CUPS
DRY GINGER POWDER(SUKKU)	1/8 TSP
CARDAMOM POWDER	A PINCH
LEMON JUICE	1 TBLSP

METHOD:

• Soak the jaggery in water for 15 minutes.
• Filter the jaggery to take out the impurities.
• add dry ginger powder,cardamom powder and lemon juice.
• Mix well. Panakam is ready for neivedhyam.

Note:

• apart from making this for rama navami, this is a best summer cooler.
• Panakam is very healthy too and best when serve chilled.
• Edible camphor(pachakalpuram) can be used.

 

 

 

 

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TOMATO BIRYANI | TOMATO BIRYANI RECIPE

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

VENDAYAKEERAI SAMBAR| METHI LEAVES SAMBAR

Vendayakeerai | Methi leaves , i generally add in pulaos and theplas, but for the first time i  made sambar with vendayakeerai. It turned pretty well, and i personally loved it very much. In my in laws place though they used to make it regular , i somehow like the keerai kootu without tamarind. When i saw a bunch of fresh Methi leaves in the market i grabbed bunches and made many dishes with methi including the Methi pulao and Methi thepla. So today let me share the recipe of how to make Vendayakeerai Sambar. This is a no onion no garlic recipe.

INGREDIENTS: {SERVES 3}

METHI LEAVES | VENGAYA KEERAI	1 CUP(loosely packed)
SAMBAR POWDER	2 TSP
TOMATO	1 (SMALL)
TURMERIC POWDER	1/4 TSP
TAMARIND EXTRACT	1CUP
SALT	AS NEEDED
TOOR DAL	1/2 CUP
MUSTARD SEEDS	1/4 TSP
RED CHILLI	1
ASAFOETIDA	A PINCH
OIL	1 TSP

METHOD:

• Pressure Cook the toor dal with enough water and little turmeric powder.
• Heat a pan, add the mustard seeds and red chilli.
• Chop the tomatoes finely and add to this and saute it for a while.
• Wash and chop the methi leaves and addsaute for a minute.

• Add the tamarind water( soak a small gooseberry size of tamarind in hot water and take extract)
• When it starts boiling add sambar powder, turmeric powder, asafoetida and salt.
• Let this boil in a low flame for 5-7 minutes.
• when the raw smell of the sambar powder goes off add the cooked toor dal and mix well.

• Let it boil and add water to get the right consistency.
• Serve hot with rice and any curry of your choice.

Note:

1. Adding tomato enhances the flavor and do not skip this.
2. Do not chop the methi leaves before hand , else it will give a bitter taste.
3. If you get the Tiny small methi leaves in your place just wash it nicely and cut down the root part and add it to the sambar in the last and cover it with a lid. It will cook in that heat. No need to cut too. My mom makes like this.

 

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AVAL PAYASAM RECIPE | POHA PAYASAM|TAMIL NEW YEAR RECIPES

Generally aval payasam is made for Gokulashtami |Krishnajayanthi, but few days back i made for Ugadi and wanted to share the recipe of aval payasam for Tamil New year . Wishing all my readers a very Happy Tamil New Year - இனிய புத்தாண்டு நல்வாழ்த்துக்கள். To View all the Tamil new year recipes click HERE.

AVAL (POHA)	1/4 CUP
MILK	3 CUPS
CONDENSED MILK*	1/4 CUP
GHEE	1/2 TBLSP
CASHEWNUTS	2 TSP
CARDAMOM POWDER	A PINCH

*If adding condensed milk don’t add sugar. Else add4-5 tblsp of sugar.

Method:

• Add ghee in a pan and add in the broken cashews, when it turns brown take it out and keep aside.
• In the same pan add poha and fry for few minutes tillit turns slightly brown.

• Switch off the flame and let it cool. Pulse it once in a mixer (do not over do).
• Add it to the pan and add milk. Let it boil for 15 minutes in a medium low flame and add the condensed milk to it at the beginning stage.

• Let the milk reduces to 2 cups.
• Switch off the flame and add the roasted cashews.

• Serve hot or serve chilled.
• If adding sugar instead of condensed milk add in the last.

 

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VEPAMPOO RASAM|TAMIL NEW YEAR RECIPE

Vepampoo raam (Neem flower rasam)is a must one in the Tamil new year recipe menu. My mom just add ghee roasted vepampoo in the usual tomato rasam but my mil makes a simple vepampoo rasam without any dal. In my in laws place we make Vepampoo rasam once in 2 weeks during weekends. After coming here, i never made as i didn’t find neem flowers here. Few weeks back, Raks shared with me a good amount of vepampoo (dried neem flowers) and i made this vepampoo rasam . So i am sharing the recipe of vepampoo rasam .

The rasam will not taste bitter, but if u bite the neem flowers it will give a slight bitter taste.

INGREDIENTS:

DRIED NEEM FLOWERS	2 TBLSP
THIN TAMARIND EXTACT	1 CUP
GHEE	FEW DROPS
OIL	1/4 TSP
RED CHILLI	5-6
MUSTARD	1/4 TSP
TOOR DAL	1/4 TSP
ASAFOETIDA	A PINCH
TURMERIC POWDER	A PINCH
JAGGERY	A SMALL PIECE
CURRY LEAVES	FEW
SALT	AS NEEDED

METHOD:

• In a pan, add ghee and roast the neem flowers. Roast till they become golden colour and be careful not to burn it.
• Keep it aside.

• In the same pan, add oil mustard seeds and add the red chiili and toor dal.when the dal changes color add the tamarind water , turmeric powder,salt and asafoetida.

• Let this boil in a medium flame for few minutes.(7-9 minutes)
• Add the jaggery(powdered)
• Switch off the flame and add the roasted neem flowers.

Note:

1. Do not boil the rasam after adding the neem flowers.

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MUSHROOM MASALA| MUSHROOM MASALA GRAVY|MUSHROOM RECIPES

When i recently started cooking mushrooms, i wanted to try out a mushroom masala , after the super hit of the Kadai mushroom at my house. I almost followed the same procedure of my Baby Corn Masala . This kadai mushroom gravy was a super hit again and we all enjoyed with rotis. Last week when i tried this for the first time we had with Jeera rice and it was quite well too. So today let me share the recipe of how to make Mushroom masala gravy.

INGREDIENTS: [ SERVES 3-4]

MUSHROOM	8-10
ONION	2 + 1
TOMATO PUREE	1/4 CUP*
GREEN CHILLI	1-2
BAY LEAF	1
RED CHILLI POWDER	1/4TSP
CORIANDER POWDER	1/4 TSP
CUMIN POWDER	1/4 TSP
GARAM MASALA	A PINCH
TOMATO KETCHUP	1 TBLSP
KASOORI METHI	2 PINCHES
OIL	1 TBLSP

METHOD:

• Wash and clean the mushrooms.
• Roughly chop the 2 onions and in a pan add oil and add the onions and green chilli.

• Saute till it turns brown and allow this to cool.
• Grind this into a smooth paste along with red chilli powder, coriander powder, cumin powder, and tomato sauce.

* If using tomatoes grind 2 ripe tomatoes along with this.

• In a pan add oil an add the bay leaf ,cumin seeds and chop 1 onion finely and add to this.
• Saute till the onions turns pink.
• Add the ground onion masala and tomato puree and slat to this.

• Let it come boil for 2 minutes. add  1cup of water to this.
• Now add the mushrooms and cover it with a lid.

•   Add kasoori methi, when the mushroom gets cooked. this will take 10 minutes in medium flame.
• If you want to add cream you can add or even can add little cream to this .      

NOTE:

1. Ginger garlic paste can be added in the first stage to enhance the flavor.
2. you can cube half capsicums and saute it in oil and add to the gravy.

Technorati Tags: Mushroom masala,mushroom recipes,how to make mushroom masala,mushroom masala gravy,side dish for roti,Indian vegetarian gravy recipes

AAM KA PAANA | RAW MANGO DRINK | SUMMER DRINKS RECIPES

Aam Ka Paana is  a very new variety of summer cooler, made with raw mango,which i was introduced by one of my relative few years ago. Though i liked the drink very much, i don’t know till date why i didn’t try this at home. Last week when i got a sudden craving for this raw mango drink and to my luck a friend of mine was getting ready to visit the Indian store for vegetable shopping and send me a SMS as what i need from there. Without any second thought i replied her that i wanted 2 raw mangoes. The next day i made this and thoroughly enjoyed the aam ka paana. So i am sharing the recipe of Aam ka paana today.

INGREDIENTS: [SERVES 3-4 GLASSES]

RAW MANGO	1
SUGAR	3-4 TBLSP
CRUSHED PEPPER	1/4 TSP
SALT	A PINCH
CHAAT MASALA	1/4 TSP
CUMIN POWDER	1/8 TSP

METHOD:

• Pressure cook the raw mango till 2 whistles.
• You can cook it as it is. No need to cut.
• Take out the skin and scoop the pulp of the mango.

• Strain the excess water and add sugar, salt, chaat masala, jeera powder and crushed pepper to this.
• Mix it well. I just pulsed in the mixer for even mixing.

• You can freeze this concentrated pulp in the  refrigerator and serve it whenever u want.
• I put a very small portion in the ice cube tray( 2 cubes) and mixed it with a 3/4 cup of water and had on the next day.
• If using on the same day, add 2 tblsp of pulp mixture to a serving glass and add 1 cup of water and add ice cubes.
• Mix it well before serving.

Note:

• Sugar can be replaced with jaggery too.
• The quantity of sugar depends upon the sweetness of the raw mango. If it is too sour add little extra sugar.
• You can use semi ripe mango too.
• You can add mint leaves before serving.
• A dash of lemon juice can also be added while serving

 

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THAI CUCUMBER AND PINEAPPLE SALAD

Recently i got a Thai vegetarian cook book from a friend and i saw many interesting Thai recipes in that book and i noted down few interesting recipes  which i will post one by one. This Pineapple and cucumber salad which i tried 2 days back turned out totally awesome.I can say it is a perfect and refreshing salad and a must try salad at home for this summer.

INGREDIENTS: [SERVES 3-4]

PINEAPPLE (CUBED)	1 CUP
CUCUMBER	1
RED CHILLI FLAKES	TO TASTE
SOYA SAUCE	1/2 TSP
ROASTED PEANUTS	1/4 CUP

I didn’t make any step wise pictures as i was very easy to make and no cooking is involved.
METHOD:

• Cube the pineapple and cucumber.( i used the Japanese cucumber)
• If using the Indian cucumber, scoop out the seeds if you don’t like and peel off the skin too.
• In a wide bowl, combine the pineapple, cucumber and add the soya sauce and red chilli flakes.
• Crush the roasted peanuts in a mixer coarsely and add to the salad.
• Mix well. since the peanuts i used the salted roasted peanuts i didn’t add salt.
• Serve immediately.  If serving later, add the peanuts before serving.

 

Technorati Tags: Thai pineapple and cucumber salad,thai vegetarian salad,summer salads recipe,Fresh salads recipes