DEEPAVALI SWEETS AND SAVOURIES

Deepavali lehiyam Medhuvadai Laddu Mathri Multinuts chikki MWbadamburfi Badamkheer Akkaraadisil Multinuts chikki Almondballs Dryfruitsandnutsladoo carrotkheer Milletminibonda Aama vadai Aama vadai Paladapradhaman Mysorebonda 

CLICK ON THE PICTURE FOR DIWALI SWEETS AND SAVOURIES

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Tuesday, December 30, 2014

BARNYARD MILLET BISI BELE HULI / KUDIRAVALI BISI BELE BHATH / MILLETS BISI BELE HULI / MILLETS BISI BELA BHATH (NO ONION NO GARLIC)

BARNYARD MILLET BISI BELE HULI (NO ONION NO GARLIC) /  KUDIRAVALI BISI BELE BHATH / MILLETS BISI BELE HULI / MILLETS BISI BELA BHATH (NO ONION NO GARLIC)

INGREDIENTS:

Kudiravali (Barnyard millet) or any millet - 1 cup
Toor dhal - 3/4 cup
Tamarind - a lemon sized ball OR Homemade tamarind paste - 1 1/2 tablespoon
Turmeric powder - 1/4 tsp.
Sambar powder - 1/2 tsp.
Mixed vegetables(carrot, beans, potatoes, shelled peas) - 1 1/4 cup
Salt - as per taste
Gingelly oil - 3 tablespoons
Ghee - 2 tsp.
Ghee fried cashews - 8
Mustard seeds - 1/2 tsp.
Curry leaves - few
Water -5 cups

TO POWDER:
Cinnamon stick - 1"
Cloves - 4
Coriander seeds(Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 2
Byadgi chillies - 2
Poppy seeds - 1/2 tsp.
Hing
Dessicated OR fresh scraped coconut - 2 tsp.

METHOD:

Click here for picture of millets, how to cook millets and glossary of millets. 
Wash millets and pressure cook alongwith toor dhal and turmeric powder. Mash well and keep aside.

Extract juice from tamarind. Keep aside.

In a heavy-bottomed pan, heat a spoon of oil and fry the items mentioned in "to powder" in order and dry grind in a mixie.

In the same pan, heat oil, add the mixed vegetables, little salt and when half done add the tamarind extract, sambar powder and boil until the raw smell goes. Now add the pressure cooked millet  and dhal mixture. Add salt to suit  your taste. Add a cup of water to get the desired consistency. Cook for a while, in medium heat. Stir frequently until everything  is mixed well. Now add the powdered items. Mix well and stir for a minute.

Temper with mustard seeds and curry leaves. Add fried cashews. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.

Thursday, December 25, 2014

SAMAI BAHALABHATH / SAMAI DHADHIYONNAM / SAMAI THAYIR SADHAM / LITTLE MILLET CURD RICE / THAYIR SAMAI


Dhadhiyonnam (Thayir saadam) given at temples as prasadam always tastes heavenly. It is always comfortable to end up a meal with curd rice. This is a simple way of making curd millet. Any millet can be used and also tastewise there is not much difference. Those who are avoiding rice for health issues and those who would prefer ending  up the meal with a curd rice can make this and get satisfied.

INGREDIENTS:


Samai OR any millet - 1 cup
Curd - 2 cups
Milk - 1 cup
Salt - to taste


FOR TEMPERING:
Ghee - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves - few
Green chillies - 1 tsp.(finely cut)

Ginger - 1 tsp.(finely cut)
Hing - a pinch
Raisins - 2 tsp.
Coriander leaves finely chopped - 1 tsp. (for garnishing)

METHOD:


Wash and pressure cook samai . Click here for picture of millets, how to cook millets and glossary of millets. Mash well. Add salt, curd and milk and mix well without any lumps.

In a kadai, heat ghee, add mustard seeds, curry leaves, green chillies, ginger, hing and raisins. When the raisins fluff up add the temperings to the curd samai. Mix well. Garnish with coriander leaves and serve. 
Variations: Add pomegranate seeds, grated carrots, finely cut cucumber and mangoes. 

Saturday, December 20, 2014

VARAGU IDLI / KODO MILLET IDLI / VARAGARISI IDLI

VARAGU IDLI, KODO MILLET IDLI, VARAGARISI IDLI,MILLET RECIPES

Click here for picture of millets, how to cook millets and glossary of  millets. 

INGREDIENTS:

Varagu (Kodo millet) - 2 1/2 cups
Javvarisi (Sago) - 1 cup
Whole white Urad dhal - 1 cup
Fenugreek seeds - 1 tsp.
Salt - as per taste



VARAGU IDLI / KODO MILLET IDLI / VARAGARISI IDLI

METHOD:

Wash well and soak varagu, sago, urad dhal and methi together for 3-4 hours. (I soaked varagu and sago separately and urad dhal and methi seeds separately. I tried soaking everything together also, both turns out good.)

Drain excess water and grind in a wet grinder to a smooth batter. The consistency should be like idli batter. Take out the batter, add salt and mix well with your hands. Allow it to ferment for 7-8 hours.

Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Serve hot with any chutney of your choice. 


NOTE: 
I tried millets idli like the regular rice idli which we make, substituting rice with millets. I personally felt it becomes dry soon.  After trying with sago, I felt  it is spongy and stays soft for a longer time. Varagu can be replaced by any other millets. Sago can be replaced  by thick variety aval (poha). In any dish which is made by rice, rice can be substituted for millets. 

GLOSSARY - MILLETS


GLOSSARY OF MILLETS

Tamil
English
Hindi
KuthiravaaliBarnyard milletJhangora
SaamaiLittle milletKutki
VaraguKodo milletKodra
Pani varaguProso milletBarri
ThinaiFoxtail milletKangni
KambuPearl milletBajra
Kezhvaragu / RagiFinger milletMandua
CholamSorghumJowar

Wednesday, November 26, 2014

SAMAI ADAI



INGREDIENTS:

Samai - 1 cup
Toor dhal - 1/2 cup
Gram dhal - 1/2 cup
Urad dhal - fistful
Thick aval (poha) - fistful (optional)
Dry red chillies - 8 
Grated coconut - 3 tablespoons (optional)
Curry leaves - a sprig
Hing - a generous pinch
Salt - as per taste
Oil - to drizzle



METHOD:

Soak samai separately. Soak dhals and aval alongwith red chillies separately for 2 hours. Drain the water. Grind samai to a coarse paste, add soaked dhals and grind further to a thick coarse paste, sprinkling little water alongwith curry leaves, hing, and grated coconut ( I didn't add coconut, though ). Add salt and mix well. The batter should be slightly thicker and coarse.

In a pan, pour the batter and spread it from centre. Drizzle oil on sides. Cook until golden brown and crisp and flip to the other side. Goes well with butter and avial( Aviyal recipe is here). Serve hot with molagapodi, jaggery, or any chutney of your choice.

Friday, November 21, 2014

CELEBRATING 20 LAKH HITS :)

It's good to know 'Shanthisthaligai' blog has crossed 20 lakhs hits. It means that over 20 lakh persons have visited my blog. The entire blogging experience has been a mind-blowing pleasure.  My blog also has a very wide reach & it has attracted visitors from almost every part of the world. When I started  blogging, I never expected it to be linked by so many people. Thank you for all the support and I hope this journey goes on and on. :) Love each and every one of my readers! Whole hearted and humble thanks to all the viewers and friends. 

I have enjoyed every minute of this journey. I want to thank each and every one of you for your encouragement and support. It was great getting to know all of you through blogging and I hope I continue to meet you at http://shanthisthaligai.blogspot.in .

Wednesday, November 19, 2014

HOME MADE TAMARIND PASTE / PULI PASTE / HOW TO MAKE TAMARIND PASTE


HOMEMADE TAMARIND PASTE ,PULI PASTE, HOW TO MAKE  HOMEMADE TAMARIND PASTE

This method is an option to those who feel lazy to extract tamarind  pulp on a daily routine in south-indian cooking. Most people do not use the vandi (remains at the bottom) of the rasam as they don't like the tamarind bits on their plate. When rasam is made with this paste, you can use even the vandi, without the irritating tamarind bits. Also, by using this paste, you can make even a very small bowl of sambar or rasam. 

INGREDIENTS:

Tamarind - 1/4  kg.
Salt - 1 tablespoon (optional)

HOMEMADE TAMARIND PASTE , PULI PASTE, HOW TO MAKE  HOMEMADE TAMARIND PASTE

METHOD:

Take tamarind in a vessel, add water  just to immerse it.  Pressure cook for 3 whistles (add salt at this stage). When cool, remove the seeds if any. ( Note: Grinding with seeds makes the paste  bitter and spoils the blade of the mixie). Grind in a mixie to a puree. Add very little water and sieve through a big-eyed colander. Discard the fibers. 

In a pan, add the tamarind paste and boil until pasty. It is preferable to use a deep vessel while boiling it, to prevent splashing out. When cool, transfer to sterilised / clean bottles, cover with a silver foil and close the lid airtight. Stays good for 2 months when refrigerated. 

NOTE: 

USE  ONLY A DRY SPOON. 

Adding salt prevents the slight bitter taste if any, optional though. Keep in mind the added salt while using the paste for dishes.

Monday, November 3, 2014

MYSORE BONDA

MYSORE BONDA,HOW TO MAKE  MYSORE BONDA, MYSORE BONDA RECIPE

Yummy snack which can be had even without any accompaniments.

INGREDIENTS:

Whole white urad dhal - 1 cup
Green chillies - 2 or 3
Ginger - 1/2" piece
Curry leaves - 1 sprig
Pepper  - 1/4 tsp.
Coconut(finely chopped) - 2 teaspoons
Salt - as per taste (or approx.1/2 tsp.)
Oil - to deep fry

MYSORE BONDA,HOW TO MAKE  MYSORE BONDA, MYSORE BONDA RECIPE

METHOD:

Soak dhal in water for an hour.

Finely chop green chillies, ginger, curry leaves and coconut.

Grind the soaked dhal in a grinder to a smooth paste using very little water. The batter when dropped in water should float and that is the consistency. When smooth and slightly frothy, add salt, pepper and also the chopped items.

Heat oil . Meanwhile, wet your palms with water, take out a ball from the batter.  Carefully drop them into the oil and turn it on all sides and cook until golden brown. Serve hot with coconut chutney.

NOTE:

Ensure medium heat of oil. If oil is smoking, the bondas will become red but will not be cooked.

Do not add salt in the beginning. The batter doesn't double if added in the beginning. Add salt only when the batter is smooth.

Wet your palms,or fingers for each bonda and the batter doesn't stick to your hands.

Tuesday, October 28, 2014

RAW PAPAYA THOKKU (MICROWAVE VERSION)


INGREDIENTS:

Grated raw papaya - 2 cups
Chilli powder - 1/2 tsp.
Turmeric powder - a pinch
Hing- 1/4 tsp.
Salt - to taste
Mustard seeds - 1/2 tsp.
Oil - 1 ladle
Lemon - half

METHOD:

Peel the skin and grate raw papaya. Transfer it to a micro-proof container. Micro-high for 4 minutes. Take out, add salt, red chilli powder, turmeric powder, a spoon of oil and mix well. Again micro-high for 4 minutes. Take out and mix well.

Temper mustard seeds and hing in  the remaining oil and pour over it. Squeeze the juice of half-a-lemon. Mix well and micro- high for 1 minute.

When cool, store in a clean, dry jar.

Tuesday, October 21, 2014

OMAPODI / OMAPODI RECIPE

How-to-make-oma-podi

This can  be made with chilli powder and without chilli powder. I like the WITHOUT CHILLI POWDER version. 

INGREDIENTS: 

Gram flour - 2 cups
Rice flour - 1 cup
Ghee - 2 tablespoons OR Hot oil - 2 ladles
Red chilli powder - 2 tsp. (optional)
Hing - a generous pinch
Ajwain (Omam) - 2 tablespoons - 1/2 cup 
Salt  - to taste
Oil - To deep fry

METHOD:

Soak omum in water for an hour, grind and filter. Combine all the ingredients,mix well, add the filtered  liquid, pour half a ladle of hot oil and knead to form a medium soft dough. Add little water if necessary.

Heat oil in a kadai. Make balls out of the dough, place it in a omapodi achu and press  firmly in a circular motion, directly into the oil. Flip gently on both sides and take out when golden brown. Ensure medium heat of oil. Proceed with the remaining mixture.
Flavourful Omappodi is ready for Diwali.

Friday, October 17, 2014

ALMOND BALLS / ALMOND BUTTER BALLS


INGREDIENTS:

Almond (Badam) (powdered) - 1  cup
Milk powder - 1/2 cup
Powdered sugar - 3/4  cup
Milk (boiled) - 3 tablespoons
Cardamom powdered - 1/4 tsp.
Butter - 2 tablespoons

METHOD:

Bring  butter to room temperature. Dry roast almonds just until hot and blend it with skin to a fine powder.

Heat a heavy-bottomed OR non-stick pan.  Combine all ingredients and saute in medium flame for 2 minutes. When  it rolls like a mass, transfer to a greased surface. When warm, knead well and shape to balls. Almond balls are ready.

Microwave version :
Combine all ingredients. Microwave high for 2 minutes. Take out, stir well and MW high for 11/2 more minutes. Take out, stir well and MW high again for 1  minute. Remove and keep mixing for a minute. When warm, shape to small balls.

Wednesday, October 15, 2014

DRY FRUITS AND NUTS LADOO



THIS IS A SUGAR  FREE SWEET. Very easy to make and healthy ladoo.

INGREDIENTS:

Seedless dates - 25 no.
Badam  -  1/2 cup
Cashew  - 1/2 cup
Walnut  - 1/4 cup
Pista - 1/4  cup
Melted butter - 2 tablespoons
Honey - 3 tablespoons
Cardamom - 4 (powdered)


METHOD:

Chop the dates and  microwave high  for 1 minute OR saute in a kadai until soft.

Dry roast the nuts separately one by one. Blend them one by one separately to a coarse powder. Give a quick  blend to the dates also.

Combine all, alongwith cardamom powder and mix well with your hand. Add melted butter, honey, mix well and microwave again for 1 minute.  Mix well again. Shape to balls / ladoos.

Friday, September 26, 2014

THINAI PONGAL / THINAI VENNPONGAL

THINAI VENN PONGAL,THINAI PONGAL, HOW TO MAKE THINAI PONGAL, MILLET RECIPES

INGREDIENTS:

Thinai (Foxtail millet): 2/3 cup
Moong dhal - 1/3 cup
Water - 2 3/4 cups
Grated ginger - 1/2 tsp.

Green chilly -1
Salt - to taste
Hing - a pinch
Pepper - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 10 no.

METHOD:


Dry roast thinai and moong dhal separately until hot. Wash well.

Pressure cook 
thinai and dhal in medium flame alongwith water, without adding salt, for 3 whistles.  

In a pan, heat a spoon of ghee and fry cashews till golden brown. Keep aside.

In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger, chopped chilly and hing. Pour it over the rice. Add salt and mix well. Garnish with cashews. Add the remaining ghee while serving.
Have it with
coconut chutney or  kothamalli chutney.

Wednesday, September 24, 2014

MENU IDEAS FOR NINE DAYS OF NAVARATHRI FESTIVAL: NINE SUNDALS, NINE RICE VARIETIES, NINE PAYASAMS


CLICK ON THE RECIPE NAME FOR LINK cell row index

Friday, September 19, 2014

PALAK PHULKA

HOW TO MAKE PALAK PHULKA / HOW TO MAKE SOFT PALAK PHULKA

INGREDIENTS:

Whole wheat atta- 2 cups

Palak  - 1 bunch (Approximately 3/4 -1 cup of puree)
Green chilly - 1
Salt- 1/2 tsp.
Tong

Rolling pin
Rolling board



METHOD:

Clean the palak and take out the leaves. Discard the stem. Blanch (Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it  alongwith green chilly to a puree.


Take an easy to knead bowl, put in the atta, palak puree and salt, mix it to a medium-soft dough. Add very little water  if necessary. Knead well with your palm and fist it until soft. Keep aside for 20-30 minutes.

Make small balls out of the dough. Take a ball, dust with little flour(atta), and roll out to a chapati. Meanwhile, heat a skillet and when hot, place the rolled chapathi on it. When the colour changes slightly, flip it to the other side. When you see small bubbles forming on this side, take out using the tongs and  put the first side down on the roti grill which is placed on direct high flame OR you can put it directly on open flame using the tongs.  When it puffs up, roast the other side. Take it out from the grill using the tongs and brush with ghee for added taste. Serve hot.

Monday, September 15, 2014

KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI

KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI / HOW TO MAKE KUTHIRAIVALI KARAMANI PIDI KOZHUKATTAI / HOW TO MAKE BARNYARD MILLET COW PEAS PIDI KOZHUKATTAI

INGREDIENTS:

Baryard millet (Kuthiraivali) - 1 cup
Cow peas - 1 tablespoon
Toor dhal - 1 tsp.
Cumin seeds - 1/2 tsp.
Black pepper - 1/4 tsp.
Scraped coconut - 1/4 cup
Salt - to taste
Water - 2 1/4 cups

For Tempering:

Oil - 1 1/2 tablespoons
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Hing - a pinch
Green chilly - 1 (finely chopped)
Curry leaves - a sprig

METHOD:

Soak cow peas for half an hour and pressure cook alongwith water and salt for 2 whistles. Drain water completely and keep aside.

Pound toor dhal, cumin seeds and black pepper coarsely. Add barnyard millet (kuthiraivali) and pound again to rawa consistency.

Heat oil in a pan. Add mustard seeds. When it splutters, add split urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. When it starts boiling add the pounded millet rawa, cooked cow peas, scarped coconut and stir without any lumps. Stir in medium heat until thick and like a dough. When slightly cool, take out a fistful from the dough and form oblong balls.. Likewise, shape all the dough to oblong balls. Grease an idli plate, place the balls and steam cook for 10-12 minutes. Serve hot with any chutney of your choice.


Friday, September 12, 2014

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

What are millets?

Millets, known as Sirudaniyam in Tamil, are small seeded grains, gluten free and  non-allergic. They are rich in fiber, iron, calcium and phosphorous. Also rich in protein, amino acids, minerals and anti-oxidants.

Benefits of millets:

Highly effective in reducing weight. Controls  blood sugar level. Lowers the risk of diabetes. Repairs body tissues. Prevents constipation. Prevents ulcers. Helps in easy digestion. Reduces the risk of cancer. Good for heart. Improves stamina. Improves  body metabolism. Controls arthritis. Improves skin disorders. Improves menstrual disorders. Lowers cholestrol and triglycerides. Magnesium in millets reduce the effects of migraine. Lowers high blood pressure.

Millets can be substituted for rice and wheat in day to day cooking. However, millets should not be consumed in great quantities by those with thyroid disease.

GLOSSARY OF MILLETS

Tamil
English
Hindi
Kuthiravaali Barnyard millet Jhangora
Saamai Little millet Kutki
Varagu Kodo millet Kodra
Pani varagu Proso millet Barri
Thinai Foxtail millet Kangni
Kambu Pearl millet Bajra
Kezhvaragu / Ragi Finger millet Mandua
Cholam Sorghum Jowar

Let  us start with the basics on cooking millets. How to cook millets? You can either cook it in a vessel or  pressure cook.

HOW TO COOK MILLETS? / MILLETS COOKING BASICS / SAAMAI SADHAM / SAAMAI RICE

INGREDIENTS:

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water -  2 1/2 OR 2 3/4 cups  ( I used 2 3/4 cups)

METHOD:

Remove the grits and wash the millet well. Add water and pressure cook for 3 whistles. Serve with sambhar, rasam and  curd.

Vessel method: 

Any millet (Saamai, Kuthiravaali, Varagu or Thinai) - 1 cup
Water - 3 cups

Boil water in a pan. Remove the grits and wash the millet well. Drain the water completely. When water starts boiling, add the millet and cook  covered in medium heat until the water is absorbed and soft. Keep aside covered for 15 minutes. It will get fully cooked in the steam. Fluff with a fork. Serve with sambhar, rasam and  curd.

NOTE: If millet is cooked with less water it doesn't get cooked properly. As I prefer completely cooked millet, I use the above proportion. However,  you can adjust the water  level to suit your preference.

Tuesday, July 1, 2014

MUSKMELON DELIGHT / CANTALOUPE DELIGHT/ MUSKMELON SALAD / CANTALOUPE SWEET SALAD

MUSKMELON DELIGHT , CANTALOUPE DELIGHT, Cantaloupe salad, Cantaloupe sweet salad, muskmelon salad, muskmelon sweet salad

Muskmelon is beneficial for conditions like lack of appetite, urinary tract infections, constipation, acidity and ulcer. Muskmelons are rich in potassium which helps in controlling blood pressure, regulating the heart beat, relief from cramps and also prevent strokes. Musk melon reduces heat in the body, so consuming this fruit  in summer  is very beneficial. It also relieves tiredness, enhances appetite and is an effective laxative. It is a good source of Vitamins A, B, and C. 

INGREDIENTS:

Muskmelon / Cantaloupe  - 1
Crushed jaggery OR brown sugar - 3/4 cup
Honey - 2 tablespoons

METHOD:

Peel, deseed and cut muskmelon (cantaloupe) into cubes.

Add jaggery and honey. Mix well.

Cover and keep it in refrigerator for half an hour.  Serve chilled. Tastes divine with syrupy and small jaggery bites.

NOTE: Cover and keep in the fridge as muskmelon has a strong odour.

Thursday, June 19, 2014

KARA PORI / MASALA KARA PORI / SPICY PUFFED RICE / MURMURA CHIVDA

Kara Pori Recipe,Masala Kara Pori, Spicy Puffed Rice, MURMURA CHIVDA

INGREDIENTS:

Puffed rice(pori) - 4 cups
Pottukadalai (roasted gram) - 1 tablespoon
Peanuts - 1 tablespoon
Oma podi (sev) - 1/4 cup
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch
Curry leaves - a sprig
Salt - Puffed rice will be salted. Check and add if necessary.
Ghee - 1 tablespoon

METHOD:

Heat ghee in a pan. Add peanuts. When they are crispy add  pottukadalai, turmeric powder, chilli powder and hing. Give a quick saute and add  all other ingredients. Simmer the stove and mix well until the puffed rice gets coated well with all the spices and turns crisp. Crispy Kara pori is ready. When cool, store in an airtight container.  

NOTE: Store bought sev or omapodi can be used. Roasted peanuts can be used.

Friday, June 13, 2014

PANEER KACHORI / SPICY PANEER POORI

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

INGREDIENTS:

Maida -  2 cups
Corn flour - 2 tablespoons
Paneer - 100 gms.
Grated ginger - 1 tsp.
Green chilly - 2 (chopped)
Coriander leaves - 2 tablespoon ( chopped)
Turmeric powder - 1/4 tsp.
Kasoori methi -  2 tablespoon
Salt  - to taste
Oil - to deep fry

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

PANEER KACHORI,SPICY PANEER POORI, HOW TO MAKE PANEER KACHORI ,HOW TO MAKE PANEER POORI, HOW TO MAKE SPICY PANEER POORI

METHOD:

Heat a spoon of oil and saute ginger and green chillies for 10 seconds. Grind alongwith coriander leaves to a coarse paste.

Take an easy to knead bowl and add all ingredients. Add a spoon of oil and mix well. Add water little by little and knead it to a stiff dough. Knead well.

Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to a small poori. (Oil for frying will be very clear if the dough is flattened with oil. Do not dust with flour).

Heat oil in a pan and when hot, drop the rolled kachori gently into it. Flip on both sides until golden brown. Serve hot with pickles.

NOTE: This goes well with pickles. This tastes good as it is, without any side dish. 


Monday, June 9, 2014

PANEER BUTTER MASALA (DHABA STYLE) (JAIN)



This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while  in restaurants the gravy will be more with few paneer pieces.  


INGREDIENTS:

Paneer - 200 gm
Tomato - 3
Butter - 2 tablespoons
Fresh cream - 2 tablespoons
Oil - 1 tablespoon
Salt - to taste
Kashmiri chilli powder - 2 tablespoons
Punjabi garam masala - 11/2 tsp.
Sugar - a pinch
Kasoori methi - 1 tsp.
Coriander leaves finely chopped - 1 tablespoon ( for garnishing)

To fry & grind to a paste:
Cumin Seeds - 1 tsp.

Cloves - 2
Black Cardamom - 1

Green Cardamom - 1
Cashews - 6
Yellow pumpkin - 1 cup (finely chopped)
Green chillies - 1 or 2 (slit)
Ginger - 1/2" piece
Oil - 2 tsp.

METHOD:

Wash and dice paneer to cubes.

Heat oil in a pan and add one by one in order, the items given in "To fry & grind to a paste". Saute well and when cool grind to a fine paste. Keep aside.

Blanch, peel and puree tomatoes.

In a pan, heat a tablespoon of oil and butter, add tomato puree and saute well until oil leaves the sides. Add kashmiri chilli powder, ground paste and salt. Saute well. Now add cubed paneer and mix well. Add fresh cream, kasoori methi, sugar and punjabi garam masala, mix well and cook in low flame until oil leaves the sides and thick.

Garnish with coriander leaves and serve hot with rotis, naan, kulcha or phulka.

NOTE : You can add water to get the desired consistency. I have replaced pumpkin for onions.
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