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Paneer Balls Manchurian(low calorie ball)

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These paneer balls are low calorie balls because this time I used my Paniyaram / Appe pan to make these balls. I love how crispy and golden these balls turn out with only one teaspoon oil.

INGREDIENTS FOR PANEER BALLS: 1/2 cup grated paneer 2 tblsp grated carrot 1 tblsp finely chopped capsicum 1 tsp ginger garlic paste Salt to taste 1 tsp pepper pdr 2 tblsp corn flour 1 tblsp maida Mix well the above ingredients, make balls,roll the balls , dust the balls with little corn flour and pan fry the balls in paniyaram pan
INGREDIENTS FOR THE SAUCE: 5 tsp oi1 1 chopped onion 8 finely chopped garlic 1 inch ginger finely chopped 1 green chilli chopped or slit 1/4 capsicum cut into cubes 4 tblsp CHINGS SCHEZUAN CHUTNEY 2-3 tsp soya sauce 1 tsp tomato ketchup Salt to taste 1 tsp corn flour

PROCEDURE: In a pan heat oil and on a high flame saute chopped onion,garlic,green chilli,ginger for 3-4 minsAdd soya sauce , tomato ketchup,Ching's schezwan chutney,saute wellMix corn flour with 1/4 cup water and add to it,stir w…

Prawns Tikka

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INGREDIENTS:
10 big prawns
1 tsp oil for cooking

FOR THE MARINATION:
1 tsp oil
2 tblsp hung curd
1/2 tsp lemon juice
1 tsp kasuri methi
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1/2 tsp garam masala powder
1/2 tsp Daniya / coriander powder
1/2 tsp jeera / cumin powder
2 tsp roasted besan (dry roast lightly)
Salt to taste
Mix all these ingredients in a bowl and keep aside.

PROCEDURE:

Wash, clean and devein the prawns (keep the tail)Drain all the water and marinate them with the prepared paste.Refrigerate the marinated prawns for miimum one  hour. You can also keep it for overnight.Now thread the prawns onto the pre-soaked wooden skewers.Heat a non stick tava, grease it little with oil, arrange the skewers on hot tava .Cover with a lid and cook on a low flame. Once it is cooked flip the skewer and cook the other side.Once both sides are cooked turn off the flame and serve hot witha slice of lemon.

Instant Moong dal Dosa

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INGREDIENTS:
2 cups yellow moong dal / hesaru bele
1/2 cup rice flour
Salt to taste
1/4 tsp Cooking soda (optional)
1/2 tsp turmeric powder
Oil for cooking dosa

PROCEDURE:

Wash and soak moong dal in enough water for one hourGrind it with rice flour adding water. Make a sooth batter.Add salt to taste,turmeric powder and cooking soda.Mix well,consistency of the batter should be like other dosa batter.Heat tava and make thin dosas adding 2 tsp oilNo need to flip dosa. serve hot dosa with chutney or sambar.

Thili Saaru

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INGREDIENTS:
1/2 cup toor dal
2 tsp tamarind water
Salt to taste
Jaggery to taste
3 tsp coconut gratings
Chopped coriander leaves 

To be roasted and powdered:

2 tsp coriander seeds/ daniya
1/4 tsp cumin seeds/ jeera
1/4 tsp mustard seeds/ rai
4-5 fenugreek seeds/ methi
10 dry red chillies(byadgi)
Dry roast separately till it turns brown or till you get nice aroma.
Let it cool and then make fine powder and keep aside.

For the tempering:
2 tsp oil
1 tsp mustard
1 sprig of curry leaves
1/4 tsp hing / asafoetida powder

PROCEDURE:

Wash toor dal and cook with 5 cups of water in cooker for 3-4 whistlesPut the cooked dal in a vessel. Add, ground powder, tamarind paste, coconut gratings,salt, jaggery and boil for 10 mins.Turn off the flame and temper with the mentioned ingredients.Garnish with chopped coriander leaves and serve hot with hot rice and papad.

Vegetable Kheema Pav

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INGREDIENTS:
1/2 cup minced cauliflower
1/2 cup minced carrot
1/2 cup grated paneer
1/4 cup green peas
1 big onion finely chopped
2 tblsp finely chopped capsicum
1 big tomato + 6 cashewnuts blend into paste
1 tsp garam masala1a powder
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tblsp chopped coriander leaves
Salt to taste
2 tblsp oil or butter
1 tsp cumin seeds/ jeera
1/2 tsp ginger garlic paste
Pav to serve

PROCEDURE:

Heat oil in a pan, add jeera,and let them splutter.Now add chopped onions and saute well, once they turn transparent add tomato, cashew puree,saute till the oil separates.Now add ginger garlic paste and fry till raw smell dssappears.Add chopped capsicum and saute well, followed by minced veggies.Put 1/4 cup water and cook till veggies are cookedAdd grated paneer,all spice powders,salt if needed and little water and bring to the desired consistency.Let it boil for 5-10 mins,turn off the flame and garnish with chopped coriander leavesTo serve,cur the pav into two,roast on tava adding…

Capsicum Kairas

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INGREDIENTS:
1 medium sized capsicum
1/4 cup peanuts
2 tsp oil
Salt to taste
Jaggery to taste

FOR THE TEMPERING:

2 tsp oil
1 tsp mustard
1 sprig of curry leaves
Pinch of hing / asafoetida

For the masala paste:
1 tsp oil
3 tblsp coconut gratings
1tsp coriander seeds
4-5 methi / fenugreek seeds
2 tsp chana dal
2 tsp white sesame seeds/ til
3 red chillies
Chickpea size tamarind

In oil fry  sesame seedschana dal,methi and coriander seeds, till they turn brown and aromatic. Transfer it on a plate, in the same pan fry coconut gratings and red chillies till they turn light brown.Turn off the flame and let it cool.
Grind the roasted ingredients with tamarind into a smooth paste and keep aside.



PROCEDURE:

Wash and cut the capsicum into chunks. Heat oil,add peanuts and fry , once they are done add capsicum chunks,little salt and cook with a lid covered.Once it is cooked add the masala paste,salt,jaggery and water to adjust the consistency of the curryLet the curry boil for 5-10 minsTemper with the mentioned ingredien…

Gobi Paneer Paratha

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INGREDIENTS:
FOR THE STUFFING:
1/2 cup washed and grated gobi / cauiflower
1/4 cup crumbled paneer
1 small finely chopped onion
2 finely chopped green chillies or u can use red chilli powder
3 tsp oil
1 tsp jeera/ cumin seeds
1 tsp garam masala (i use home made garam masala)
3 tblsp finely chopped coriander leaves
Salt to taste

PROCEDURE:

In  a pan heat oil, add jeera, when it starts crackling add onions and green chillies and saute till onions are transparentNow add grated gobi and cook for 5 mins or until it becomes tenderAdd garam masala powder, chopped coriander leaves and mix well Add crumbled paneer and toss wellTurn off the flame and add salt to taste and mix properly and your stuffing is readyINGREDIENTS: FOR THE ROTI: 1 cup wheat flour Salt to taste 2 tsp oil Water as required to knead the dough
PROCEDURE: Take flour,salt in a bowl,add oil mix wellAdd water gradually and knead it into a smooth dough Cover with a damp cloth and keep aside for 15 minsPROCEDURE : Devide the dough into portions and …