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

Thengai paal payasam - method 1

Ingredients

Raw rice- ½ cup

Moong dal- ¼ cup

Grated coconut- 1 cup

Jaggery- ¾ cup

Cardamom powder- ½ tsp

Coconut cut into small pieces- 1 tbsp

Method

Heat a kadai and dry roast the dal till golden brown.

Pressure cook the dal and rice by adding 3 cups of water.

Grind the grated coconut in the mixer by adding water. Extract the coconut milk with the help of strainer. Keep the first and second milk separately.

Add little water to the jaggery, bring to boil and filter it.

In a thick bottomed vessel, take the cooked rice and dal, add the second coconut milk and jaggery to it. Bring to boil for 5-7 minutes. Finally add the first coconut milk and keep down from flame. Add cardamom powder to it.

Heat a little ghee and fry the coconut pieces till golden brown.

Garnish the payasam with fried coconut pieces. Serve hot.

Delicious thengai pal payasam is ready.

BEETROOT BURFI

Big beetroots-6
Sugar- 2 tumblers
Cardamoms- 1 tbsp
Cashews- 50 grams
Ghee-100 grams
Milk-1 tumbler

Peel the beetroot’s skin. Scrape it. Boil the milk in a pan and add the scraped beetroot. After when the beetroot is cooked properly,add the sugar and cardamom. keep adding ghee little by little while stirring.

Fry the cashews separately and keep aside. When the above mixture starts leaving the sides of the pan, put it in the greased ghee plate.

Then cut into shapes so that the pieces comes off easily when cooled.
Then decorate with fried cashews.

Cashew burfi

Ingredients:

150 gm cashewnuts
400 gm sugar
cardamom powdered
silver foil (optional)
500 gm khoya

method:

Dry grind the cashew Mix khoya (grated) and sugar. Heat in a heavy pan, stirring continuously. Once the sugar dissolves, add the cardamom powder.

Keep Cooking, constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. Cut into squares.

Vengaya thogayal

Ingredients:

Big onions- 3 nos

Red chillies- 5 nos

Urad dal-2 tsps

Bengal gram-2 tsps

Asafetida- ¼ tsp

Tamarind- a small piece

Oil for roasting- ½ tsp

Salt to taste

Method:

Heat oil in a kadai and add urad dal, Bengal gram,red chillies, asafetida and tamarind.

Fry till golden brown. Keep it aside.

Cut the onions and fry till light pink in colour.

Then add salt, little water and grind it to a coarse paste.

mix it with hot rice by adding gingelly oil and eat. It goes well with sutta appalam.

You can use it as a side dish for idly, dosa also.

Paruppu thogayal

Paruppu thogayal

Ingredients:

Tur dal- 1 small cup

Black pepper- ½ tsp

Red chillies- 3 nos

Asafoetida- ½ tsp

Salt to taste

Method:

Heat the kadai , add all the ingredients and fry till golden brown without adding oil.

Soak the roasted ingredients in water for half an hour.

Grind to a smooth paste by adding little water and salt.

Mix with hot rice and eat.

Pudhina thogayal

Pudhina thogayal

Ingredients:

Mint leaves (pudhina)- 1 bunch

Grated coconut- 1 tsp

Red chillies- 6 nos

Urad dal-2 tsps

Asafetida- ¼ tsp

Tamarind- a small piece

Oil for roasting- ½ tsp

Method:

Heat oil in a kadai and add urad dal, red chillies, asafetida and tamarind.

Fry till golden brown. Keep it aside.

Clean the mint leaves,wash it well and drain it for sometime.Fry the mint leaves for few minutes.

Then add salt, little water and grind it to a coarse paste.

You can mix it with hot rice by adding gingelly oil and eat. This goes well with sutta appalam.

Tips:

1. Coriander leaves can be used instead of pudhina for ‘kothammali thogayal.’

2. manathakkali keerai can be used instead of pudhina for ‘manathakkali keerai thogayal’.

Ginger thogayal

Ginger thogayal

Ingredients:

Ginger- 50 gms

Red chillies- 2 nos

Black pepper- 1 tsp

Urad dal-2 tsps

Asafetida- ¼ tsp

Tamarind paste- 1 tsp

Curry leaves- 3 strings

Oil for roasting- 1 tsp

Salt to taste

Method:

Peel the skin of the ginger. Wash it well and cut into small pieces.

Heat oil in a kadai and add urad dal, red chillies, asafetida ,curry leaves

Fry till golden brown. Keep it aside.

Fry the ginger pieces by adding little oil.

Then add salt, tamarind paste,little water and grind it to a smooth paste.

You can mix it with hot rice and eat by adding little gingely oil.

coconut thogayal

Coconut thogayal

Ingredients:

Grated coconut- 1 cup

Red chillies- 5 nos

Urad dal-2 tsps

Asafetida- ¼ tsp

Tamarind- a small piece

Oil for roasting- ½ tsp

Method:

Heat oil in a kadai and add urad dal, red chillies, asafetida and tamarind.

Fry till golden brown. Keep it aside.

Fry the grated coconut for few minutes (optional).

Then add salt, little water and grind it to a smooth or coarse paste.

Mix it with hot rice and eat. This goes well with sutta appalam.

Moar sambhar

Moar sambhar – You all have heard of sambhar made of tamarind. This is a different sambhar made of curd. It tastes very good. Try it out

Ingredients:

Thick curd-2 cups (sour curd)

Boiled tur dhall- ½ cup

Coriander seeds- 2 tsps

Bengal gram- 2 tsp

Red chillies-7 nos

Fenugreek seeds – ½ tsp

Asafetida a pinch

Mustard seeds

Curry leaves

Coconut Oil for seasoning

Method:

Heat a kadai and add red chillies, fenugreek seeds, coriander seeds , Bengal gram . fry till golden brown and grind it to a smooth paste.

Whip the curd & add the boiled dhall, grinded paste, salt, turmeric and boiled vegetables to it.

Bring it to boil till the content foams.

Season it with mustard seeds, asafoetida and curry leaves.

Garnish with coriander leaves.

Serve hot with rice and papad.

You can add vegetables like white pumpkin, ladies finger, drumstick, brinjal. Etc.,

Moar rasam

Ingredients:

Sour butter milk- 1 cup

Rice flour- 1 tsp

Turmeric a pinch

Salt to taste

For seasoning:

Mustard seeds- ½ tsp

Red chillies-3 nos

Fenugreek seeds- ½ tsp

Curry leaves

Asafoetida a pinch

Oil – ½ tsp

Method:

In a vessel take the buttermilk and add salt,rice flour & turmeric . mix well.

Then season it with the above mentioned ingredients for seasoning.

Bring it to boil till the buttermilk foams.

Serve hot with rice.