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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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.

 

 

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.

 

 

 

 

MANGO SUNDAL RICE


Sundal or chickpea with mango gratings and coconut ,a munching delicacy when at the

beaches or as an evening tea serve is the main recipe today.

As raw mangoes are in plenty this season ,this idea of mixing sundal and rice with a little

fusion  turned successful.

This can be served with raita,or any kormas you like.This is an inclusion to the variety

rice list,and lunch box category. MANGO RICE -link to my previous post 

For the recipe now.

INGREDIENTS

1 cup chick peas boiled

2 cups cooked rice

1 cup raw mango grated

2-3 green chillies chopped

a small piece ginger chopped

2-3 dry red chillies

1/2 tsp.mustard seeds

1/2 cup grated coconut

salt to taste

1/2 tsp chilli powder /chilli flakes

few curry leaves

a pinch of asafoetida (optional)

1-2 tblsp.ghee or oil.

METHOD

Heat ghee in a wok ,add asafoetida,curry leaves,dry chillies ,mustard .

Once the mustard splutters,add the cooked chick peas ,chilli powder and saute for 2-3

minutes

Add the cooked rice ,mango gratings and coconut and mix for a minute only.

Remove from fire and serve.

Variation: You can replace chick peas for peanuts,cashewnuts or broken chana dal.

Finely chopped mint leaves can be added omitting curry leaves.

Do send in your comments and suggestions.

 

RAGI ‘N’ BANANA DUMPLINGS


This kolakattai or sweet dumpling is another failure turned success.I was trying to make

coconut filled pancakes for breakfast.On the process  of making the jaggery syrup,i

accidentally added more water,and now the  coconut scrapings were less. As i was not in

a mood to scrape more coconut i added ragi flour,red rice flour  and steamed it .

The wait to encounter negative comments turned to be a stream of compliments.

Success has to be shared ,so here’s the recipe.Do try and send in your comments.

INGREDIENTS

1 cup coconut grated

1/2 -3/4 cup jaggery melted in a little water

1 cup ragi/kurakkan flour

1/2 cup red rice flour

1 banana

1 tsp ghee

few cashewnuts

1/2 tsp.cardamon powder

METHOD 

Mix all ingredients like for dumplings or kolakattai.

Grease steamer moulds or iddli moulds and steam for 5-8 minutes.(not sticky to the

touch)

Can be served with coconut gratings.Good for breakfast or snack.As ragi or kurakkan is

used diabetics can take for sugar cravings.

 

 

 

 

CURD RICE


To combat summer strokes it is essential to go an extra mile ,to provide the right food to

your family.

Curd rice is comfort food , quick and easy to make.

During hot days,quick and cooling indulgence is preferred by all ages.

Some do not know to make curd rice,so this recipe is for their note.

I always make non- tempered curd rice ( oil free).Hotels serve the tempered rice,and

some prefer it.

I will be sharing both.

So for the recipe now

INGREDIENTS

1 cup cooked rice

1 or more cups thick curd or yogurt

1/2 cup milk

Salt to taste

1/2 tsp.sugar

1 small carrot grated

1-2 green chillies chopped fine

Few rose petals ( option)

Green grapes,black grapes ,or pomegranate is your preference and option.

METHOD

Mash the cooked rice slightly .Add milk ,curd and mix well with salt and sugar

Add the veggies and fruit of your choice.

For the tempered rice

For tempering:

1 tsp ghee/ oil

1/2 tsp.mustard

1 dry red chilli

Small piece of ginger chopped

1 green chilli chopped

Few cashewnuts ( optional) / channa dal / urad dal 1/2 tsp.

METHOD

Mix the curd rice like the non tempering step and set aside.Heat oil in a pan add

mustard,curry leaves,and the rest of the ingredients.When the mustard splutters and the

cashewnuts turn light brown ,pour over curd rice.Serve with pickle,chips or papads or

any fry of your choice.

You could garnish with coriander leaves.

EGG ‘N’ KALE BRUSCHETTA


A quick breakfast or a snack and a tasty one is everyone’s relief and delight ,especially

during wild summer mornings.When it is bread ,the toasted aroma stirs  up your taste

buds even more.This is one recipe which is easy,crunchy,healthy and tasty.

Vegans can opt for cottage cheese or paneer and substitute for egg.

Kale can be replaced with spinach or any of your favourite greens.

For the simply crunch recipe now…

INGREDIENTS

4-5 hard boiled eggs grated or mashed

2 leaves of kale cut fine

2 green chillies cut fine (you may use more if you like it hotter)

1 small onion chopped fine

1 tomato chopped fine

3 tblsp.butter (room temperature)

pepper and salt to taste

grated cheese to sprinkle on top (optional)

1 sliced loaf of bread(brown or white)

METHOD

Mix in the veggies and butter into the grated egg ,and mix well.

Add salt and pepper to taste.

Apply the paste on the bread and arrange on a baking tray.

If you are adding cheese ,you can sprinkle after arranging.

Bake in a hot oven (200 degrees) for 10 minutes.

Serve hot.

Note :Cut the bread into any shapes you like.

           You can make grilled sandwiches too.

 

 

 

 

SWEET ADA


This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.

INGREDIENTS

500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.

METHOD

Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)

VALLARAI/GOTUKOLA/BRAHMI COCONUT ROTI


The coconut or Pol roti as called in Srilanka is an unique dish.I have posted variations of this

coconut roti.( Do check my previous posts).Today I’m going to give you a recipe of the

same ,with a variation of coconut water and Vallarai/gotukola .It was lovely with the onion or

katta sambol compulsorily served with in Sri Lanka.

For the recipe now.

INGREDIENTS

2-3 cups flour

1 cup grated coconut

Coconut water (1 coconut)

1 tsp maldive fish (optional)

2-3 tsp red chillie powder

1 bundle leaves chopped fine

Little coconut oil to apply on griddle.

METHOD

Bind all the ingredients together to make a light sticky dough.Set aside for 5-10 minutes.

Divide the dough into portions.

Apply coconut oil on the griddle and take each portion and pat on the griddle itself to a nice

thick roti ( not thin as chappathi).Once cooked on one side flip over to the other side and cook

till done.Serve with katta sambol or any spicy curry.

Do send in your comments and suggestions..

SWEET POTATO ROTI


I made this roti with a mixture of ragi

(kurakkan flour).

I have made puris by mixing boiled

potatoes to the dough,but this was the

first time I tried with sweet potatoes.It

was soft and tasty too.To dip in.. you

could make any curries of your choice

Well,I made paneer masala to serve

with it.

So now.. let’s move on to the recipe.

INGREDIENTS

1 cup sweet potato mash(boiled or steamed)

2-3 green chillies chopped fine

1 tblsp curd

1 tsp salt

1 tsp.pepper powder

1.5 cups ragi or kurakkan flour

1/2 cup plain flour (maida or wheat)

METHOD

Add all the ingredients into a mixing

bowl and bind to a soft dough,using

enough water to bind.Set aside for ten

minutes.

Roll on floured board to make thin

circles of the dough.

Heat a griddle and make rotis.

Smear with ghee or butter and serve.