Mutter paneer

Ingredients:

450gms shelled Mutter (green peas)
250gms Paneer

2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil

To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation: Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.Add the turmeric and the paste mixture and fry until the ghee starts to separate. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander

PANEER TIKKA

Cottage cheese and capsicum marinated in tandoori spices.

Ingredients
2 cups paneer, cut into pieces
1/2cup capsicum, cut into pieces
1/2 cup thick curd
1 teaspoon ginger paste
1 teaspoon garliccpaste
1 tsp chilli powder
1/2 teaspoon kasturi methi(
1/2 teaspoon garam masala
1 teaspoon chaat masala
1 tablespoon oil
Salt to taste

Method

1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methis, garam masala, coriander, oil and salt and mix well to prepare a marinade.

2. Add the paneer and capsicum to it and keep aside for 15 minutes.

3. Arrange the marinated paneer and capsicum pieces in a shallow galss dish and microwave on HIGH for 3 minutes.

4. Serve hot, sprinkled with the chaat masala.

Paneer tikka masala

• Ingredients:
• 
  
• For Paneer tikka:
  
  • Paneer pieces 1 lb
  • Tandoori color a pinch
  • For gravy:
  • Tomatoes (medium size) 3 nos.
  • Onion (medium size) 3 nos.
  • Poppy seeds 2 tsp.
  • Cloves 4 nos.
  • Cinnamon a small piece
  • Cardamom 4 nos.
  • Cashew nuts 2 tbsp.
  • Kasuri methi 2 tsp.
  • Chili powder 1 tsp.
  • Turmeric powder 1/2 tsp.
  • Coriander powder 2 tsp.
  • Cumin powder 1 tsp.
  • Sugar 1 tsp.
  • Cooking oil 4 tbsp.
  • Malai 3 – 4 tbsp.
  • Salt to taste

Method:

For paneer tikkas:

1. Add chili powder, garam masala powder, ginger garlic paste, tandoori color, salt to curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready.

For gravy:

1. Grind onions to a paste consistency. Blanch the tomatoes and grind it.
2. Mix turmeric powder, chilly powder, coriander powder and cumin powder with water. Grind poppy seeds and cashew nuts.
3. Heat oil in a pan. Add sugar. Add cloves, cinnamon and cardamom when sugar turns golden brown. Add onion paste and fry well.
4. Add the ground masala and fry for a minute. Add kasuri methi and fry for a minute. Add tomato and fry till the gravy becomes thick and till oil separates from it.

Add paneer tikka and salt. Cook for five minutes. Add malai if desired. Serve hot with naan or rotis or parathas.

Tomato paratha

Ingredients:

Tomato puree – 1 cup

Wheat flour – 2 cups

Red chilli powder- 1 tsp

Salt to taste.

Oil

method:

Mix all the ingredients and make to a thick dough.

Take a small size ball out of it. Press on a plank by a pressing roller.

Heat the tawa and roast the paratha both the sides by pouring little oil.

This kind of paratha will be very tasty when it is served hot.

smear some butter on the parathas before serving.

Lal roti

Ingredients:

Grated beetroot- 1 cup

Wheat flour- 1 cup

Pepper powder- 1 tsp

Cardamom powder- ½ tsp

Salt to taste

Oil

Method:

Mix all the ingredients and make to a thick dough.

Take a small size ball out of it. Press on a plank by a pressing roller.

Heat the tawa and roast the roti both the sides by pouring little oil.

This kind of roti will be tasty to eat hotly or coldly.

Children like this roti very much as it is very colourful.

MISSI ROTI

Ingredients:

Palak (cut into small pieces)- 1 cup

Onion – 1 (cut into small pieces)

Wheat flour- 1 cup

Besan flour (kadalai maavu)- 1 cup

Red chilli powder- ½ tsp

Cumin powder- 1 tsp

Turmeric powder- ½ tsp

Salt to taste

Oil as required

Method:

Mix all the ingredients except oil and make it to a thick dough.

Take a big lemom size ball out of the dough. Press on a plank by a pressing roller.

Heat the tawa and roast the roti both the sides by pouring little oil.

This kind of roti will be tasty to eat hotly or coldly.it goes well with tomato ketchup.

U can keep this roti for 2 or 3 days.

Thengai paal payasam - method 2

Ingredients

Grated coconut – 1 cup

Jaggery- ¼ cup

Cardamom powder-1/4 tsp

Coconut cut into small pieces- 1 tbsp

Ghee- ½ tsp

Method

Grind the coconut with 2 cups of water and extract the milk.

Add jaggery and cardamom powder to it.

Heat the mixture in a low flame for 3-4 minutes.

Fry the coconut pieces till golden brown in ghee.

Garnish the payasam with the fried coconut pieces.

Yummy thengai paal payasam is ready.

This payasam is specially prepared on AADI PANDIGAI