Paalak Paneer

Palak Paneer - a traditional dish of North India.
Gravy dish cooked with Spinach and Paneer.

Ingredients needed:
1. Spinach - 2 bunches
2. Paneer - 200 Gms
3. Green Chillies
4. Fennel Seeds - 1/2 tsp
5. Onion - 2 (Use 11/2 to make paste, 1/2-finely chopped)
6. Tomato - 1
7. Dhania powder - 1/2 tsp
8. Butter - 2 tsp
9. Garam masala - 1 tsp
10. Curd and Milk Malai - 1 tsp each
11. Salt to taste
12. Ginger - 1 inch piece
13. Garlic - 2 pods
14. Turmeric Powder
15. Chilli Powder
16. Jeera
Method:
1. Boil Spinach with little Salt and Sugar and Keep it aside.
2. In a tawa heat butter and fry paneer pieces and keep it aside.
3. In same butter, fry Onion, Tomato, Green chillies, Ginger, Garlic and finally add Coriander powder and switch off.
4. Blend Palak and keep it aside.
5. Make paste from onion mixture and keep it aside.
6. Heat oil in a pan, add jeera seeds and fry chopped onion till colour changes.
7. Add Onion Masala paste and fry till oil separates from sides.
8. Now add chilli powder, Turmeric Powder.cooked palak water and cook for few mts.
9. Now goes grinded palak, little water, fried paneer pieces and Garam Masala, cook for few minutes.
10. In a small cup mix curd and milk mixture, pour over palak gravy.
~ Palak Paneer goes well with Hot Rotis. ~

Brinjal Rasavangi Koottu

Rasavangi is a type of Kootu [Stew] made with Brinjal or White Pumpkin.
This can be a Main dish or a Side dish.
Brinjal Rasavangi is tangier and goes well with any Thuvayal [Chutney] Rice.

Ingredients Needed:
1. Brinjal or White Pumpkin Pieces 2 cups
2. Cooked Toor dal 1/4 cup
3. Tamarind water 1/4 cup
4. Fried Channa dal 2 tablespoons
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Rasam Powder 1 1/2 tsp
9. Jagggery very little
Ingredients for Masala Paste
1. Coriander seeds 2 tsps
2. Grated Coconut 2 tsps
3. Dry Red Chillies (According to taste)
4. Raw Rice 1/4 tsp

Fry the above in little oil till golden brown, cool and grind into paste

Ingredients for Tempering
1. Mustard Seeds
2. Curry Leaves
3. Oil 2 tsp
Method:
1. Heat Oil in a pan/kadai. Fry Channa dal till golden brown and keep it aside.
2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.
3. Fry for a few minutes then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal (kadalai paruppu) and cook till brinjals become soft.
4. Now goes, Masala Paste, Cooked dal, Jaggery and little water, if need be.
5. Cook till nice aroma comes from this gravy. (Frequent stirring is needed otherwise the curry will stick into pan)

Rasavangi with Brinjal# Enjoy the Brinjal Rasavangi Hot. #

NB = Taking a blogging break for 6 weeks.

This is my Submission for JFI (Brinjal) Hosted by Ghar ka Khana

Vegetable Curd Kurma

This is my version of Curd Kurma from Neeta Mehta's Cook book.
Have added few more ingredients to adjust to my taste.

Vegetable Curd Kurma

Ingredients Needed:
1. Potato Cubes - 1/2 cup
2. Cauliflower Florets - 1/4 cup
3. Carrot Cut into Chunks - 1/4 cup
4. Peas - 1/4 cup
5. Pearl beans - 6
6. Capsicum - 1/2 (Green) (fry in oil and keep it aside)
7. Paneer - 10 to 12 pieces(Fry in oil and keep it aside)
8. Finely Chopped Onion - 1/2 cup
9. Oil - 2 tablespoons.
10. Elaichi, Bay leaf

Ingredients For Grinding into Paste
1. Grated Coconut - 2 tsp
2. Cashew Nuts - 5 Nos
3. Khus-Khus - 1/2 tsp
4. Dhania Powder - 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Ginger and Garlic
7. Fennel (Sombu) - few
8. Curds - 1/2 cup
9. Garam Masala Powder - 1 tsp
10. Red Chilli Powder - According to taste
Grind the above items adding Curd into fine paste.

Making of the Kurma.
1. Boil Vegetables and Keep it aside (Adding Little salt)
2. Heat Oil in a Kadai, add Elaichi and Bay leaf.
3. Add onions and fry till golden brown.
4. Now add the grinded Masala and Cook till oil separates.
5. Now goes, Cooked Vegetables, Fried Paneer, and 1/2 cup of water.
6. Cook till nice aroma comes, before removing from fire, add fried capsicum pieces.Garnish with Coriander Leaves

{~} Serve Hot with Rotis. {~}

Peanut Chocolate Muffins

Muffins with Peanut Butter and Peanut Chocolate.
Picked this while browsing a Cook Book.
I made this for my friends daughters birthday.
Makes 12 Muffins.

Ingredients needed:
1. Plain flour 250 gms
2. Peanut Bar (Snickers) - 3
3. Crunchy peanut Butter 6 tablespoons
4. Sugar 6 tablespoons
5. Baking Soda 1 1/2 tsp
6. Pinch of Salt
7. Unsalted Butter 60 gm
8. Egg - 1 (Egg Replacer - 1 1/2 tsp mixed with 2 tbsp of milk.)
9. Milk 175 ml
Method:
1. Preheat the Oven to 200 degree
2. Stir together the Flour, Sugar, Baking Powder, Salt, Peanut Butter till resembles likebread crumbs.
3. Add the melted butter and egg to the milk.
4. Stir this gently in a bowl. Mix in the Snicker pieces.
5. Line Paper cups in a tray and add this mixture and bake in the oven till done. {Approx 20 mins in 200° C }

~ Crunchy, Softy, Buttery Muffin - As described by the Birthday Girl. ~

Mango Rice

Mango - Ripe or Raw is a "Passion fruit" for many.
Rather than getting pickled and bottled, it can also make a Wonderful meal.

Ingredients Needed:
1. Sour Mango - 1 (Grated)
2. Cooked Rice - 1 1/2 cup (Each grain should be separated)
3. Salt - to taste
4. Fenugreek Powder - (Methi seeds - Dry roast and Powder) 1 1/2 tsps
5. Turmeric Powder
6. Hing

Ingredients for Tempering:
1. Oil - 2 tablespoons
2. Mustard seeds
3. Cummin Seeds
4. Dry Red Chilli 1
5. Green Chilli slit 2
6. Curry Leaves
7. Ground Nut
8. Cashew Nuts

Method:
1. Heat Oil in a pan, fry Groundnuts then add other tempering ingredients.
2. Now goes grated Mango, Salt, Turmeric powder and Hing.
3. Fry for few minutes, add Methi Powder, cooked rice and mix thoroughly.


~ Serve this Andhra Special with Papad. ~

This is My submission for RCI (Andhra) hosted by Latha of MasalaMagic

Jam Cookies

I tried Viji's Thumb Impression cookies.

I used Strawberry and Apricot preserve as topping and omitted Cashew powder but followed the her method to the T.

It came out well and liked by everyone in my family and friends.

Thanksssss, Viji !

This is my submission for Coffes's MBP (Sweet).

PineApple Rasam

Rasam with a slight sweet taste.
Rasam out of Pineapple and its extract.

Ingredients Needed:
1. Pineapple - 2 round pieces
2. Diluted Dal water - 3/4 cup
3. Tomato Puree - (Extract from 1 1/2 tomato)
4. Slit Green Chillies 2 (according to taste)
5. Rasam Powder - 1/2tsp
6. Turmeric Powder
7. Hing
8. Salt to taste
9. Water 3/4 cup
10. Coriander for garnishing.

Ingredients for Tempering:
1. Ghee 1 tsp
2. Mustard Seeds
3. Jeera
4. Curry Leaves.

Pineapple Rasam

Method:
1. In a vessel add chopped pieces of Pineapple (1 piece), Diluted dal waterTomato Puree, Slit Green Chillies, Turmeric Power, Rasam Powder, Hing andsalt.
2. Bring this to boil and till the Pineapple is cooked.
3. Now goes Water and cook in slow flame till it reaches boiling stage. (No need to hard boil.)
4. Take another piece of Pineapple and a pinch of salt, grind into a paste and take out extract and pour on Rasam.
5. Temper with Mustard seeds, Cumin seeds and Curry leaves.

* Rasam - Have it with Rice or as a Delicious Soup. *

Pineapple Rasam

Note:1. Always take semi ripe and sour taste pineapple to make this rasam.
2. If pineapple is not sour you can add little lime/lemon juice at the end.

Methi Pakkoda

Pakkodas are a good tea time Snack made with Cabbage, Onion, Mint or Cashews.I present a different kind of Pakkoda - Methi Pakkoda.

Methi Pakkoda

Ingredients Needed:
1. Gram Flour 1 cup
2. Rice Flour 2 tablespoons
3. Salt to Taste
4. Cashew nut pieces few
5. Chopped Methi Leaves 2 handful.
6. Ghee 1 tsp
7. Cooking Soda Pinch
8. Sugar 1/2 tsp
9. Coriander Powder 1 tsp
10. Chilli Powder 1/2tsp
11. Ginger Small piece
12. Fennel (Sombu) 2 tsp
13. Green Chillies 2
14. Oil for frying.
15. Water to knead

Method:
1. In a vessel add Gram flour, Rice Flour, Salt, Cashew, Chilli Powder, Coriander Powder,Sugar, Ghee and Cooking Soda. Mix well and keep it aside.
2. In a small Mixie jar, take Fennel seeds, Green Chillies, Ginger and grind into a Powder.
3. Add this to the flour mixture, Chopped Methi Leaves and mix well.
4. Sprinkle some water to the flour and make stiff dough.
5. In hot oil, put in small quantities and fry till golden brown.

Methi's goodness and slight bitter taste makes this an excellent Snack.
Try this out soon, folks......
This is my Submission for JFI (Greens) hosted by Indira of Mahanandi.
Thank you Indira for hosting such a nice event.

Methi Pakkoda

Paatra Leaves

Tasty dish with Colocaesia (Baby Yam) leaves.
Can be served as a Snack during with Tea or with Dal Rice during Lunch or Dinner.
This dish I learnt from my Gujju [Gujarati] friend when I was in Nashik.

Ingredients Needed:
1. Yam leaves - 7 to 8 (nicely washed and wiped)
2. Thick Tamarind Water - 2 tablespoons
3. Salt - to taste
4. Sugar - 1/2 tsp
5. Sesame Seeds - 2 tsp
6. Ajwain - 1/4 tsp (Omam)
7. Toor dal - 1/4 cup
8. Channa dal - 1/4 cup{Soak both dals for 1 hour and grind it without adding water. (Smooth paste)}
9. Dhania Powder (Coriander Powder) - 1/2 tsp
10. Garam Masala Powder less than - 1/4 tsp
11. Oil - 3 tablespoons

Method:
1. In grinded dal paste, add Salt, Sugar, Tamarind water, Coriander Powder,Garam Masala Powder andAjwain. Mix well and keep it aside.
2. Take Yam leaves, apply this paste thoroughly on back side of yam leaf.
3. Roll the leaves and keep it aside. ( Follow same procedure for other leaves)
4. Steam the Rolled leaves till done, Cool and Cut into small circles.
5. Heat Oil in a Pan/Kadai, add Sesame seeds and fry these Circles till golden brown in small flame.

=> Paatra Leaves - Crispy and Tasty - Do you agree? =>

Note:My friend's version is made with Gram flour, I substituted it with dals.

This is my Submission for JFI(Greens) hosted by Indira of Mahanandi

Dhokla

I tried Khaman Dhokla from Spice who loved me and it came out very well .
Thank you Trupti !!!! for sharing this recipe.

Kovakkai Fry

Kovaikkai {Ivy Gourd} Fry:
~ A Dry, Fry Curry.

Making of the Kovakkai Fry:-

Ingredients needed:
1. Kovaikkai 300 gms {Cut into lengthy pieces.}
2. Hing - little
3. Salt to taste
4. Turmeric Powder.
5. Oil 2 table spoons.

Ingredients for Making Curry powder:
1. Coriander Seeds - 2 table spoons.
2. Dry Red Chillies - 4 to 5 ( according to taste)
3. Channa dal (Kadalai Paruppu) - 1 tablespoon
4. Urad dal 1 table spoon
5. Grated Coconut 2 tablespoons
Fry the above in little make into powder.

For Seasoning:
Mustard and Curry Leaves.
1. Heat Oil in a Kadai, add Seasoning and add Kovaikkai pieces and fry for 3 minutes in
medium flame.
2. Sprinkle some water, close with lid and cook for another 2 more minutes.
3. Add Salt, Turmeric, Hing and mix well.
4. Fry vegetables till soft and add sprinkle curry powder generously .
5. Cook till the Vegetable is Coated with curry powder .
* Goes well with Rice and Rotis. *

Kovakka Fry

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:
1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead
Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

Chidambaram Kothsu

Chidambaram Kothsu

Chidambaram [Tamil Nadu] is famous for the Nataraja Temple and also for Kothsu. In this Temple they serve this Kothsu with Samba rice.Kothsu is also best served with Arisi Upma, Dosa and Pongal.My version includes Onion and Brinjal.

Measure of Main Ingredients:
1. One big size brinjal or 4 medium size brinjals - Cut Lengthwise
2. Big Onion - 1
3. Tamarind - Lemon size - Soak in 1-1/2 cups of water and take out pulp.
4. Salt to taste
5. Curry leaves
6. Hing
7. Kothsu Powder 2 table spoons.
8. Oil 2 tablespoons.
9. Green Chilli 1
10. Jaggery little.

Measure of Ingredients for tempering:
1. Mustard seeds
2. Channa dal
3. Urad dal.

Measure of Ingredients for the Kothsu Powder:
1. Coriander seeds - 1 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dry red Chillies - 5
5. Grated Coconut - 2 tspsFry the above in little oil till good smell comes cool it and make a powder.

Making of the Kothsu:
1. Heat Oil and splutter Mustard seeds. Add Channa dal and Urad dal, when it becomes red addsliced Onion. Fry well till Onion goes brown.
2. Now add Brinjal pieces and Fry till it shrinks. Take out and keep aside.
3. In the same Kadai add Tamarind pulp and bring it to a boil.
4. When raw smell of Tamarind goes, add Slit Green Chilli, Fried Onion and Brinjal pieces,Salt, Hing and Curry leaves.
5. When Brinjal is almost cooked, add Kothsu powder.
6. Cook further for 5 minutes.

# Serve Hot with Arisi Upma or Ven Pongal. #

This is my Submission for RCI hosted by Lakshmi of http://veggiecuisine.blogspot.com/

Arisi Upma

Upma made with Rice Rawa.
Popular dish of Tanjore (Tamil Nadu) Distict.

Upma Rawa

Ingredients Needed:
1. Rice I cup washed, drained and dried in a Towel.
2. 2 tsp Toor dal
3. 1 tsp Cumin Seeds
4. 1/4 tsp Pepper.
With dried Rice add Dal, Cumin and Pepper and Dry grind to Rawa consistency.

Ingredients for Cooking Upma:
1. 2 tsp Coconut oil
2. 1 tsp Cooking oil
3. 1 tsp Mustard Seeds
4. 1/2 tsp Urad dal
5. 1/2 tsp Channa dal
6. 2 Sprigs Curry leaves
7. Green Chilli 2 Nos.
8. Dry Red Chillies 2
9. One small piece Ginger finely chopped
10. Grated Coconut 2 tblsp
11. Salt to taste
12. Hing.
13. Water to cook Upma (for 1 cup Rawa 2-1/2 cup Water)

Arisi Upma with Kothsu

Method:
1. Heat Oil in a pressure pan and add Mustard Seeds, Urad dal, Channa dal, Curry leaves,Green Chiilies, Red Chillies, chopped Ginger and Hing.
2. Pour water and add grated coconut.
3.When water starts boiling add Rice Rawa. Mix nicely.
4. Close with a lid with vent and cook in slow flame for 10 to 12 mins.

Hot and Spicy upma is ready.

Serve with any type of Kothsu, Chutney.

[*] Enjoy this Hot on a Cold or Rainy Day. [*]

This is my submission for RCI Hosted by Lakshmi of http://veggiecuisine.blogspot.com/

Bread Upma

Bread Upma

Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

Note:
1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

Pasta in Home Made Tomato Sauce

Sauce made of Tomato and cooked with Vegetables.

Ingredients for making Sauce:
1. Tomato - Fully ripe 3 nos.
2. Garlic - Finely chopped - 1 clove
3. Onions - Finely chopped - 1/4 cup
4. Tomato Sauce - 2 tablespoons.
5. Cinnamon Powder - 1/2 tsp
6. Nutmeg Powder - 1/4 tsp
7. Olive oil 3 tsp.8. Mixed herbs - 2 tsp [Parsley, Rosemary etc]
9. Bail leaves - Fresh or dried
10. Salt to taste
11. Sugar 1/2 tsp
12. Pepper Powder to taste

Method:
1. Boil the Tomatoes and remove its skin.
2. Blend this Tomato, Cinnamon Powder, Nutmeg Powder and keep it aside.
3. Heat Oil in a pan, add Garlic, fry for a minute and then add chopped Onion Pieces.
4. Cook Onion till transparent and then add blend Puree, Salt, Sugar.
5. Cook till it thickens, add Herbs Pepper Powder and Basil leaves.

Cooking Of Pasta:
1. Cook Pasta according to Instructions on pack.
2. Steam Vegetables (Carrot, Baby Corn) and cut them length wise.
3. Cut Green and Red Bell peppers into sticks.Slice Onions.
4. Heat 2 tsp of Oilve oil and Stir fry Bell peppers, Steamed vegetables, Onion Slices and fry for 2 minutes.
5. Add Home Made Tomato Sauce and Cooked pasta.

# Serve Hot and Garnish with Parmesan(Grated) Cheese. #

~ Home made items are tasty and Satisfying. ~

This is my entry for JHIVA (TOMATO) hosted by RP of Myworkshop

Tomato Sevai

Sevai (Type of Idiyappam) is a popular dish in South India.
Sevai makes an excellent tiffin.Sevai making is a long process that I save for another day.


Though I make this by myself, this time I used Ready made Rice Sevai.
Menu Today is flavoured with Tomato Masala.

Ingredients needed:
1. Rice Sevai - Half packet.
2. Tomato 3 (Chopped into pieces)
3. Onion 1 (Chopped finely)
4. Green Chillies 2 (according to taste)
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Handful of Green Peas

Ingredients for Tempering:
1. Oil 2 tsp
2. Mustard Seeds
3. Urad Dal
4. Channa dal
5. Cashew Nuts.
6. Curry Leaves

Method:
1. Cook Sevai according to Instructions and Keep it aside.
2. Heat oil in a kadai add tempering ingredients and fry chopped onions and green chillies.
3. Now goes the chopped Tomato, Salt, Hing and Turmeric, cook till it resembles Chutney.
4. Add Green peas, cooked Sevai and mix well.

Garnish with little lime/lemon juice.

~ Tomato Sevai - Ready in a Jiffy ~

Can be had without any side dish.

Tomato Sevai

Variations:- Coconut Sevai, Lemon Sevai, Curd Sevai, Sesame Sevai, etc.

This is My Submission for JFI#12 (Tomato) hosted by RP of My WorkShop

Malai (Cream) Cake

Another Eggless Cake from me.
Has Full cream and Soya Milk.

Measure of Main Ingredients:
1. Nestle Full Cream - 1 tin
2. Maida - 1 Cup
3. Sugar - 3/4 Cup
4. Baking Soda - 1 tsp
5. Baking Powder - 3/4 tsp
6. Vannila essence 1 tsp
7. Soya Milk 1/2 Cup
Method:
1. Beat Sugar and Cream together till Sugar dissolves.
2. Sieve Maida, Baking Powder, Baking Soda together and keep it aside.
3. Now, add Maida mixture 2 tablespoons, and 2tsp of Soya Milk.Follow the procedure till all the Maida consumed.
4. Dough should be in pouring consistency.
5. Bake in a preheated oven on 170° C for 20 mins and 150° C for another 20 minutes or till done.
* Malai Cake is Ready. *

Pan Fried PineApple

~ Easy breezy Dessert dish made out of Pineapple.~
Pineapple pieces are fried in butter and garnished withfried raisins and grated chocolate...

Ingredients needed:
1. Ripe Pineapple pieces round pieces.
2. Unsalted Butter - 2 Tbsp
3. Raisins - 3 Tbsp
4. Grated Chocolate
5. Sugar to coat Pineapple

Method:
1. In a Shallow frying pan Melt Butter .
2. Place the Sugar Coated Pineapple pieces in a pan.
3. Fry both sides till golden brown.
4. While frying put raisins in pan to fry.
5. Garnish with Fried Raisins and Grated Chocolate

* Cool Dish that is served Hot.*
This is My Submission for Maheshwari's AFAM (PineApple)