PANEER MASALA CURRY


This is a dish with no onions or tomatoes well suited with rotis.

Well,I was in a mood to prepare a very quick dinner,with a difference.

When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.

I wanted to make a stir fry filling for the chappathis I had decided for dinner.

I thought… why not try the mix I use for preparing non- veg dishes.

Excluding onion I made it and it turned out to be a lovely dish with a difference.

For the recipe now

INGREDIENTS

1-2 pkts of paneer

1 tsp.ginger garlic paste

1/4 cup curd

2-3 tblsp ghee

8-10 kashmiri chillies (soaked for 10-20 minutes)

1-2 tsp red chilli powder ( depending on your taste)

1.5 tblsp coriander seeds

1 tsp cummin seeds

1/4 tsp pepper powder

1 tsp garam masala powder

2-3 dates or raisins

A small piece tamarind ( size of amla)

Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar

Salt to taste.

Curry leaves or coriander leaves to garnish.

METHOD

Cut the paneer and marinade with curd, ginger-garlic paste and set aside.

Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder

salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri

chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri

chilli powder.)

In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook

for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1

cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add

less water.Serve hot.

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PASSION FRUIT CAKE


Passion fruit is my favourite,and the juice made with the yellow pulp is awesome….

There are two types of pulp in passion fruit,one is colorless ,and the other is the luscious

yellow.The fruit covering is also of many colors,like yellow,pink,orange purple…This time I got

the yellow pulp with the pink covering.The sweetness of the pulp was too good ,that

turned out to be this yummy passion fruit cake . Vanilla sponge cake sandwiched with

passion fruit curd ( like lemon curd),Topped with butter icing,and passion fruit coulis (

with the seeds).To coat the sides I used toasted coconut.

Never to miss recipe,so do try this recipe and send in your comments.

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INGREDIENTS (Sponge cake)

4 eggs (whites separated from yolk)

150 gm flour

1/2 tsp.baking powder

100 gm sugar

1 tsp vanilla essence

Method

Beat the separated egg whites to a stiff froth.Add in the sugar egg yolks, essence and

gradually beat till sugar dissolves and is creamy.

Fold in the flour,baking powder and mix well.

Pour into a greased mould and bake in a moderate oven for 30-35 minutes or till

done.Remove and allow to cool.

For the passion fruit curd

4 egg yolks

1/4 cup passion fruit juice

3-4 tblsp sugar ( or to taste)

1 tblsp.butter( unsalted)

Mix all the ingredients together except the butter,and cook on a bain-marie till thick.Add

butter ,mix and allow to cool .

Note: The quantity for the curd is for one layer.If you are making two layers double the quantity

For the passion fruit butter icing

150 gm butter

300 gm icing sugar (you can add more if you like a thicker icing)

2-3 tblsp fresh thick passion fruit juice

Beat all together till creamy and set aside.

For the coulis

2-3 passion fruit pulp ( with seeds)

1 tsp cornflour

Sugar to suit your taste.

Cook on a low flame till slightly thick.

Toasted coconut

Grated coconut toasted( no oil) till light brown .

To Assemble

Cut horizontally into half and spread the prepared lemon curd on the bottom layer.Place

the top layer and crumb coat with some icing .Keep in the fridge for 10 minutes.

Next coat or pipe the borders with remaining icing.

Pour the prepared coulis in the centre.

Coat the sides with toasted coconut .

Toppings and side coating can be made with chocolate ,almonds ,passion fruit jelly.

DIET JAPANESE CHEESE CAKE


This is news for weight watchers ,and sugar watchers.Yet another nature’s blessing!

Yes ..this is made with pure palm  sugar (Panagalkandu).Palm sugar can be consumed by

all ages because of it’s low Glycemic Index (GI).

Substituting cane sugar with palm sugar will help

1. To reduce weight.

2. Help prevent or postpone onset of diabetes.It does not raise blood sugar level 

after consumption,instead it absorbs slowly ,to manage diabetes.

3. Palm sugar does not have the after bad taste like Stevia,and can be used in     

   tea,coffee,or in any sweet dishes .

Moving on to the recipe i would like to give variations for the inclusion in the cheese.

You could use cream cheese or cottage cheese(panneer).

If  you are using cottage cheese use the blender for mixing to get a smooth texture.

INGREDIENTS

200 gm cheese

2 eggs (separate yolks and whites)

20 gm butter

75 gm cream

20 gm sugar

zest of 1 lemon

35 gm sugar to beat with the egg whites separately

1 tblsp.of lemon juice

2.5 tblsp + 1 tsp cornflour

METHOD

Melt the butter and the cream in a bain-marie (double boiler) till the butter is melted

and  set aside.

Cream the cheese ,egg yolks,and the 20  gm sugar together till well blended.

Add the lemon juice.Mix in the melted cream-butter.

Beat the egg whites till lightly stiff (not very stiff),add in the 35 gm sugar and beat

lightly for a minute and mix into the cheese mixture.

Fold in the flour  and mix.

Grease a springform pan ,and line with parchment paper.

Cover the bottom of the pan with aluminium foil (as you have to bake in a water bath)

Pour the prepared mixture,and bake for 35-40 minutes (160 degrees).

After 35 minutes lower the temperature to 150 degrees and bake for another 7 minutes.

Let it stand in the oven for 5 minutes (keep the door lightly open ).

Remove from oven .Use any topping you like.

Well ,i used a mulberry preserve as topping.(shown in photo)

Do try, and let me know your comments andd suggestions.

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PRAWN ‘N’ SPINACH FALAFEL


Falafel is one good and nutritious food anyone will relish.

I have posted recipes of falafel before..and in addition to that I’m sharing this recipe with

prawn ‘n ‘spinach.

The authentic falafel is made with coriander leaves ,but this one is made with the iron

rich spinach leaves.

Spinach leaves have amazing health benefits,and it is beneficial, if you can include it in

your diet daily in the form of salad and juices.

When cooked with dals,paneer or any meat it brings out an unique flavor and taste .

There are 3 types of spinach you could pick on in Asia

1. Baby spinach

2.Chinese spinach ( red)

3.Regular Spinach

You could use any of the variety for this falafel.

So let’s move on to the recipe.

INGREDIENTS

200-250 gm prawns ( shells removed)

2 cups channa ( kadala) soaked overnight(brown or white)

1 cup spinach leaves

3-5 green chillies or red chillies

4 pips garlic

1 tsp cummin seeds

Salt to taste.

1/2 tsp pepper.

1 onion chopped fine ( optional)

Oil for frying

METHOD

Grind all the listed ingredients, except onions to a coarse paste and fry to a golden color.

You could shallow fry or deep fry.

Serve hot with any dips of your choice.

Tip : A cube of your favourite cheese can be used in the centre before frying.

Prawns could be ground with tails on for that extra crunch.

 

 

CHICK PEA PARATHA


If you think aloo paratha is easy ,this is more easier,and nutritious.

Light and tasty,and can be served for breakfast or lunch.

You can use whole chick peas (brown/ white) or the broken lentil ( kadala parippu).

So let’s move on to the recipe now..!

INGREDIENTS

For the filling

1 cup chick peas ( soaked overnight/ or sprouted )

3-4 green chillies

1 tsp cummin seeds

1/4 cup coconut ( optional)

1 tsp amchur powder( optional)

Salt to taste

METHOD

Grind all the ingredients together.Add salt.Divide into equal portions.

Place on the prepared and rolled dough.Seal and lightly roll to make parathas.

Add a little oil in the griddle and cook on medium heat on both sides till done.

Serve with Mint chutney ,date chutney or any dip of your choice.

FOR THE PARATHA DOUGH

3 cups wheat flour

1/4 cup curd or cream

1 egg

1 tsp sugar

water or whey water to bind

salt to taste

METHOD

Bind all to a soft dough.Apply  oil or ghee over dough .

Cover and allow to rest for minimum 15 minutes.

Divide into portions.Roll the dough into a chappathi.

Keep filling in the centre .Seal the edges and make into shapes you like.

You can fold into a square or a round.

Tip: To make flaky parathas you could fold into fours ,twice applying oil on each fold.

 

Variations

1. You could add spinach /coriander leaves while grinding the chick peas.

2. Ground spinach paste can be added to the paratha dough.

3.Leeks or spring onions can be added to the filling after it is ground.

4.Grated cheese can be added to the filling

5.Beaten egg can be added to coat the paratha.

6.Roasted or boiled minced meat can be added to the above filling.

I have given some of my suggestives for variations.

Do send in your suggestions and comments.!

METHI MUTTON BIRIANI


This biriyani is made with dried fenugreek or methi leaves and a ground masala of

cardamon and pepper.

This biriyani is an invent by me,so do try and let me know your  valuable comments.

INGREDIENTS

500 gm mutton

500 gm basmati rice.(washed and soaked for 15 minutes)

2 big onions sliced

A handful of red onions ground coarse

2 tblsp ginger-garlic paste

2 tsp biriani masala powder/ garam masala powder

2 green chillies

Small piece of sea moss/ stone flower

Few Curry leaves

1 tsp.saunf ( perumjeeragam)

2 inch piece cinammon

4-5 cloves

1 tomato

1 tsp.chilli flakes

1/2 cup curd

Juice of 1 lime

Salt to taste

2 tblsp ghee

1 tblsp coconut oil

A handful of dried methi leaves

A handful of almonds/ cashewnuts.

METHOD

Heat both the oils in a pressure cooker and add the whole spices and the sliced big

onions and allow the onions to turn brown.In the meantime grind the cardamon, pepper

and cashews to a coarse paste.

Marinade the mutton in the paste for few minutes.

After the onions turn brown,add the tomato and saute for few minutes.

Add the coarsely ground red onions and saute again for 5 minutes.

Next add the marinaded mutton.methi leaves chilli flakes ,green chilies and cook in the

oil till the  meat changes color.

Next add the curd and a little water and pressure cook for 5 whistles.

After the steam releases on it’s own,open the lid add the soaked basmati rice and water

up to 1.5 inch above the rice level and cook on a very slow fire ( with vent on for 15

minutes).You can transfer the mutton mix into a biriani pot too and cook on a slow

fire ( dum) for 20 minutes.

Add 1-2 tblsp of ghee on top of the cooked rice and serve for a richer taste.

Can be garnished with fried cashewnuts or onions .Serve with raita with your choice of

dishes.

FISH FILLET CURRY


This is my tic- tac -toe curry which turned to be very tasty.For those of you who don’t like

the crunch of onions and other ingredients in the curry this is a good to try recipe.

Smooth,silky texture good to serve with chappathis .rice,iddlis,dosas.stringhoppers…..

So..let’s get into the recipe now..

INGREDIENTS

500-1 kg fish fillet

For grinding

2 big onions chopped

3 tomatoes

1/2 cup grated coconut

4-5 pips of garlic

2-3 tblsp curd or yoghurt

1 tblsp mustard oil +1 tblsp coconut oil

few curry leaves

few kasuri methi ( dried fenugreek leaves)

1 tblsp chilli powder

1 tblsp coriander powder

1 tsp turmeric powder

salt to taste.

1 tblsp.lime or lemon juice

few mustard seeds,fenugreek seeds, for tempering

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METHOD

Grind the ingredients listed for grinding to a paste and set aside.

Heat oil ,add ingredients for tempering with the curry leaves .Next add the chilli

powder,coriander powder,turmeric powder and then the ground paste,and cook for 10

minutes till the oil separates and you get a nice color.

Add required amount of water (this gravy should be thick not watery).After a boil add

the fish fillet and the rest of the ingredients and simmer for another 10 minutes.

SAGO DODOL (HALWA)


This is a sweet made with few ingredients ,no milk of any sort .Tastes amazing..!

I tried this with powdered jaggery and brown sugar .You could make this with sugar too.

You have to pre- soak sago overnight or for  a minimum of 8 hours ( washed and soaked)

It is best to use the big variety of sago for easy grinding.

Well! let’s move on to the recipe.

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INGREDIENTS

200 gm( any cup measurement ) soaked sago

250 gm cup powdered jaggery (nattu sarkarai)

1/2 cup brown sugar

1/2 cup ghee

1/4 cup pure coconut oil

1 tsp cardamon powder

Pinch of salt.

METHOD

Grind the soaked sago to a thick paste and set aside.

Add the sugar and 3/4 cup water in a thick bottomed vessel and heat till sugar melts .

Add the ground sago with salt and mix .When the mixture starts to thicken add half of

the ghee and mix,After another 15 minutes of mixing , add coconut oil . Simultaneously

add ghee and oil like this every 15-20 minutes.

Add cardamon and cashewnuts and keep mixing till very thick and the mixture leaves

the sides of the pan.

Add a little oil or ghee and transfer to a tray.Allow to cool completely and cut into desired

shapes.

Note: You could use only coconut oil or only ghee without combining.

If you are using only sugar you could try with vanilla essence

Do try this awesome recipe and send in you comments.

MUSCOUTH HALWA


This sweet never fails to adorn festive tables.

It is made by soaking flour ,and extracting the milk from the flour.

You could use white flour or wheat flour and for the sweetness sugar or jaggery ,or sugar

and jaggery mixed together.The main ingredient which adds to the richness is the thick

coconut milk and coconut oil.

The recipe I’m going to share with you is the basic recipe with my inclusion of sago.If you

can get tapioca flour you could replace it with sago.The soaking process has to followed

compulsorily.So let’s get into the recipe.

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INGREDIENTS

1 cup flour made into a dough

3 cups coconut milk

1/2 cup sago powdered coarsely

2.5 -3 cups sugar /jaggery

1/2 tsp.elaichi powder

1/2-1 tsp rose essence

1/2 cup coconut oil

1 cup ghee

1/4 tsp salt.

METHOD

Drop the prepared dough in 2 cups water (enough to immerse the dough),and allow to

soak overnight(6-8 hours).Simultaneously soak the powdered sago overnight.

Now use you hands for mixing and break the soaked dough ,squeezing it to get the milky

liquid.Strain out all the lumps.

Add the strained liquid,coconut milk and heat in a thick bottomed kadai or a big wok,as

lot of mixing and muscle power is in the process.

When the liquid is warm add the sugar ,and the soaked sago and keep mixing till

thick.Once it has started to thicken add coconut oil and mix till it absorbs the oil.Next add

color ( if using)cardamon powder, essence,cashewnuts and mix well.Add ghee gradually

till the mixture forms into a thick mass where the whole mixture sticks to the spoon ( the

mobility of the spoon will be less) At this stage transfer to a greased tray.Allow to cool

and cut into squares.Apply some ghee at the top to get a glossy top.Add extra cashewnuts

immediately after you pour into tray.

This muscouth tastes even good after a few days.Can be stored for more  than

15 days .If in refrigerator can be stored for more than a month.

For variations

Essence can be used as per your choice

Ground nut paste can be added in place of sago.(almonds,cashews,pistachios)

GOOSEBERRY/AMLA PUDDING


This is a healthy dessert innovation,and sure treat for those who love the fruit.It is rich in vitamin C and loaded with nutrients and antioxidants.

This has the texture of a mousse and butterscotch pudding,and can be served with cream and roasted nuts.

Let’s get into the recipe right way,so do try this unique recipe and let me know your comments.

INGREDIENTS

200-250 gm gooseberry or amla

100 gm sugar

4 egg yolks

4 egg whites

1 cup cream (whipped )

3 tsp.gelatine mixed in a little water.

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METHOD

Cook the berries with sugar till soft.Deseed and grind into a fine pulp.

Beat the yolks,add cream and pulp and heat just till it’s warm.Add melted gelatine and remove from fire.

Beat egg whites to a stiff froth and fold into the amla mix and allow to set in the refrigerator.

Could be served with nuts,or chocolate drizzle.

As a variation this dessert can be used as filling for tarts too.