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Paneer Masala Curry

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I always preserve some home made masala paste in the freezer.  This curry is prepared using that frozen masala paste. You can use that paste to make any veg. or non veg gravies or even in biryanis. Very useful and time saver. 

INGREDIENTS:
100 gms paneer cut into cubes
2 tsp oil
1 small onion finely chopped
Ready masala paste 3 -4 tblsp or as required
1/4 cup milk 
Salt to taste
Pinch of sugar
1 tsp kasuri methi
Chopped coriander leaves for garnishing

PROCEDURE:

Heat oil in a pan put the chopped onions and fry till light brownAdd the masala paste .stir well ,add the milk and mixAdd paneer cubes, salt , sugar and let it boil for 10 minsIf you want to make it more rich and tasty add little cream Add kasuri methi and boil for a secondGarnish with chopped coriander leaves and turn off the flameServe hot with roti, poori or naan.You can substitute paneer with any veggies, mushrooms,] or prawns, chicken etc.Adjust chilli powder according to your taste.FOR THE MASALA PASTE RECIPE CLICK THE BELOW GIVEN L…

Masala Paste

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This is a basic Indian onion tomato masala paste with some spices. This masala paste freezes well and can be used in number of recipes making it a must for busy days !

INGREDIENTS:
2 big onions +  2 onions for tempering
4 tomatoes
8 garlic cloves
10 cashew nuts
2 inches ginger piece
6 tsp oil
1 tsp turmeric powder
3 tsp red chilli powder
2 tsp garam masala powder 
1 tsp jeera/ cumin powder
2 tblsp kasuri methi


PROCEDURE:

Roughly chop 2 onions, tomatoes and gingerPut chopped onions,tomatoes,ginger, garlic cloves,cashews in a pan, add 1/2 cup water and cook for 10 mins or till tomatoes are cookedYou can also cook in cooker for 2 whistlesLet it cool, once it comes to room temperature blend it into a smooth paste.Finely chop the remaining two onions Heat oil in a pan add the finely chopped onions and fry till they turn transparentAdd the ground paste and fry for 10 minsNow add in the spice powders one by one and fry for 2-3 minsAdd kasuri methi , stir well and turn off the flameOnce it comes to room te…

Jolada Rotti Thali (Jawar roti thali)

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Jolada rotti is an unleavened Indian bread made out of jowar.It is coarser than a roti,It can be either soft or hard in texture compared to a khakra or cracker with respect to hardness. Making jolada rotti needs lot of practice. Here I have store bought rotis with home made side dishes. 

TOMATO THOKKU RECIPE:

INGREDIENTS:
8 fully riped tomatoes
Gooseberry size tamarind
2 tsp salt
4 dry red chillies

FOR THE MASALA POWDER:
2 tsp mustard
1 tsp fenugreek seeds/ methi
2 tsp cumin seeds / jeera

FOR THE TEMPERING:
1/4 cup gingelly oil or any refined oil
1 tsp mustard
4 dry red chillies
1.5 tsp red chilli powder
1 tsp hing / asafoetida powder
2 tblsp jaggery

PROCEDURE:

Wash tomatoes and chop roughly.Add in the salt dry red chillies , very little water and cook it for 5-10 minsLet it cool, once it comes to room temperature grind it with tamarind into a little coarse paste, keep aside.Dry roast mustard,methi seeds and cumin seeds , separately till each ingredient is slightly brown and fragrant.Remove from heat an…

Peanut Butter Cookies

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INGREDIENTS:
1 cup sugar (200 gms) + 1/4 cup (50 gms) for rolling
1/2 cup butter (112 gms)
1 cup (250 gms) peanut butter
1 tblsp vanilla extract
1.5 cups(190 gms) all purpsose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tblsp milk

PROCEDURE:

Take sugar and butter in a bowl and beat well, until creamyAdd peanut butter, vanilla extract and mix inIn a separate bowladd flour, baking soda,baking powder and saltadd the dry ingredients to the wet ingredientsand mix in(don't use electric mixer for this part)Test the cookie dough trying to roll some into a ball. If it holds togetherperfectly thenn you are good to goIf it crumbles and won't hold together, thenadd in 1 tblsp milk and test it again. If it still won't roll into a ball add another tblsp of milkPreheat oven to 190 degree celsiusRoll the dough into balls and thenroll them in sugar and place evenly on a baking trayFlatten slightly with a forkBake the cookies for 15 mins. until golden on top. They will be soft when they…

Ghee Rice with mushroom Pepper Dry

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INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
1 tsp cumin seeds
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

Wash and soak rice in water for 1/2 an hour In cooker put ghee /oil and add lavang,dalchini and bay leaf ,cumin seeds and fry for a minutePut the green chilli and onion slices and saute for 5 minutesAdd ginger galic paste and fry till raw smell dissappearsDrain water from the rice and add to it and fry for 3-4 minsAdd 1 1/2 cups water, salt  and close the lid Switch off the gas after 2 whistlesOpen the cooker and gently mix the rice, garnish with chopped coriander leaves Serve hot with raita or any spicy gravies!!
INGREDIENTS:
10 mushrooms 2 finely chopped onions 1 slit green chilli 1 tsp ginger garlic paste 2 tsp soya sauce 1 tsp vinegar 2 tsp crushed pepper (use according to your taste) 4 tsp oil Salt to taste Chopped coriander leaves
FOR MARINATION: 1/2 tsp red chilli powder

Heerekayi Dosa / Ridgegourd dosa

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INGREDIENTS:
1 ridgegourd / heerekayi / turai / ghosale
Oil for cooking dosa
1 cup dosa rice
1 tblsp green gram / moong
4-5 methi / fenugreek seeds
1/2 tsp daniya / coriander seeds
1/4 tsp jeera / cumin seeds
1/2 cup coconut gratings
1/4 tsp turmeric powder / haldi
4 red chillies
chickpea size tamarind
Salt to taste
Small piece jaggery (optional)
Oil for cooking dosa

PROCEDURE:

Soak rice ,moong and methi seeds in water for 2 hrsLater wash well,drain excess water and grind with all the other ingredients Make asmooth batter of semi thick consistencyWash ridgegourd, peel it riughly and cut into thin round slicesHeat tava, grease it, once it becomes hot dip each slice in the batter and place them on hot tavaadjacent to each otherto form a round / dosa shape.Pour some batter to fill the gaps in between the piecesDrizzle few drops of oil and cook on low flamewith a lid coveredOnce the bottom of dosa is cooked, flip it and cook the other sideDrizzle some more oil, once it is done remove from tavaServe hot w…

Tarkari Huli Avalakki / Vegetable Tamarind Poha

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INGREDIENTS:
1/2 cup thick poha / gatti avalakki
5 tsp oil
1 tsp mustard
1 tsp urad dal
1 tsp chana dal
1 finely chopped onion
3-4 slit green chillies
1 sprig of curry leaves
1/2 tsp turmeric powder
1/2 cup chopped carrot, fresh green peas and chopped capsicum
1/2 tsp tamarind pulp
Salt to taste
1 tsp sugar
Chopped coriander leaves
3 tblsp fresh coconut gratings

PROCEDURE:

Wash poha 2-3 times and saok in water for 20 mins ( put water just to soak poha)Boil green peas in MW for 2-3 mins Heat oil in a pan, add mustard, once it starts crackling add curry leaves,chopped green chillies and fry for 2 minsAdd in urad dal and chana dal and fry till it turns light brownPut turmeric powder,veggies and cook with little salt , with a lid coveredOnce the veggies are cooked add tamarind pulp,mix wellAdd the soaked poha, salt to taste , sugar and toss wellCheck the salt, garnish with chopped coriander leaves and coconut gratingsServe hot with hot coffee or tea.