PANEER BUTTER MASALA

PANEER BUTTER MASALA

Paneer Butter Masala

INGREDIENTS:


Paneer                                                             - 250 grams 

Onions                                                             - 1 

Tomatoes                                                         - 2 

Ginger & garlic paste                                     - 2 tbsp.

Cashews                                                           - 10 

Caraway seeds                                                 - 1/4 tsp.

Bay leaf                                                            - 2 

Green chillies                                                   - 2 

Cardamom                                                        - 2 

Cloves                                                               - 4 

Cinnamon                                                         - 1" 

Chilly powder                                                   - 2 tsp.

Coriander powder                                            - 1 tbsp.

Cumin powder                                                 - 1 tsp.

Garam Masala                                                 - 1 tsp.

Kasoori Methi                                                  - 2 tsp.

Yogurt                                                               - 3 tbsp

Milk                                                                   - 1/4 cup

Coriander leaves                                               - 1/4 cup

Butter                                                               - 3 tbsp.

Oil                                                                    - 2 tbsp. 

Salt                                                                   - to taste

METHOD:

First soak the cashew nuts in milk and keep aside.

Combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.

Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala. 

Grind Onion to a paste.

Make tomato puree.


Take a frying pan heat oil and 2 tbsp butter 

Add the dry spices to it. 

Add ginger and garlic paste and saute until the raw smell disappears

Add the onion paste and saute it for about 5 minutes.

Then add salt.

Add all the powder spices to it and saute it for 2 minutes until everything blends well

Add tomato puree.

Cook till the oil oozes out.

Add yogurt and mix it well.

Add 1 cup of warm water and let the gravy boil till thick consistency. 

Grind the cashew paste in the milk and add this to the curry. Keep stirring.

Now heat 1 tbsp of butter and fry the paneer cubes and add to the gravy.

Crush the kasoori methi add to the gravy. 

Cook for about 5 minutes.

Garnish with coriander leaves.

Paneer Butter Masala is ready to taste.....

Goes well with Naan, Pulkas and chapati... 

CHILLI TOMATO SOYA MASALA

CHILLI TOMATO SOYA MASALA

Chilli Tomato Soya Masala

Ingredients:

Meal maker                                           - 1 cup

Onion                                                    -  1

Tomatoes                                              -  1 

Ginger &  Garlic paste                        -  1 tbsp

Garam masala powder                           -  1/2 tsp

Chilli powder                                        -  1 tsp 

Coriander powder                                 - 1/4 tsp

Cumin powder                                       -  1/4 tsp

Turmeric powder                                   -  1/4  tsp

Tomato sauce                                        -  1 tbsp

Oil                                                          -  2 tbsp

Coriander leaves                                    - 2 tbsp 

Garlic cloves                                          - 2 

Salt                                                         - to taste

Method:

Boil the meal maker with salt and the smashed garlic.

Boil till it cooks well and is soft.

Leave aside to cool. Wash it in water well.

Squeeze out the water. 

Cut each ball into 4 pieces.

Take a frying pan add  oil.

When hot  add in the ginger garlic paste.Saute well

Add in the chopped onions, saute till it turns transparent.

Now add in the tomatoes and the salt.Cook till it turns mushy.

Add in all the garam masala ,chilli, coriander and turmeric  powders.

Stir well, add in 2 cups of water, add in the soya chunks.

Mix well and allow it to cook till the gravy is thick.

Add in the tomato sauce, mix well and remove

Garnish with the  coriander leaves.

Goes well with rice and roti.

TIRUNELVELI SODHI

Tirunelveli Sodhi

INGREDIENTS:

Coconut milk [1st milk]                - 1/2 cup

Coconut milk [2nd milk]                -  1 cups

Moong Dhal                                 - 1/2 cup               
Potato diced                                 - 2 

Carrot diced                                 - 2 

Peas                                             - 1/4 cup

French Beans                             - 4

Lemon juice                                - 2 tsp

Salt                                              - to taste

Oil                                               - 2 tsp

TO GRIND:

Shredded coconut                        - 2 tbsp

Cumin seeds                                - 1 tsp

Green chilies                                - 4


METHOD:

Thick coconut milk from the first extraction and the thin milk from the second extraction.Keep aside

Pressure cook Moong Dal  with one cloves of garlic.Keep aside.

Now cook all  the vegetables  in the  2nd extract coconut   milk.

While the cooking processes is going on, make as paste with the ingredients given to grind.

Add this paste to the vegetables.

Add the cooked dal . [mash the dal and garlic well ]. Mix well and let it cook for a 2 min. Now

Add the remaining coconut milk [1st milk]. leave for a min . Do not allow it to boil

Heat oil in a small pan, temper with mustard leaves and curry leaves. 

Add on top of the sodhi and cover immediately. Remove from heat.

When Sodhi cools down add salt and lemon juice.

 Serve hot with Rice or idiyappam. 

Drumstick should be add for sodhi ..As I don't  have it today its missing in my sodhi.......

POTATO WITH SPINACH

 POTATO WITH SPINACH

Potato With Spinach

INGREDIENTS:

Potatoes diced                              -  2

Spinach  chopped                        -  2 cups 

Tomato chopped                          -  1

Cumin seeds                                 -  1/2 tsp

Ginger paste                                 - 1/2 tsp

Chilli powder                               -  1 tsp

Garam masala powder                -  1/2 tsp

Lemon juice                                 -  1 tsp

Salt                                               -   to taste

Ghee                                             -   2 tbsp

METHOD:

Heat the Ghee in a non-stick pan. 

Fry the potatoes till golden brown.Remove the potatoes.

In the same pan add in the cumin seeds, saute 

Add ginger paste and saute till the raw smell fades.

Add in the tomatoes, and saute well.

At this stage add in the chilli powder, garam masala powder and salt.

Saute  till the tomatoes turn mushy.

Add in the spinach, saute  for few more minutes.

Add in the fried potatoes, saute well and cover and cook for a minute.

Add in the lime juice and remove.

Serve hot.

Goes well with Rice and Roti..

PANEER TIKKA MASALA

PANEER TIKKA MASALA 

Paneer Tikka Masala

Ingredients:

Paneer                                             - 250gms

Tomato                                            - 2 

Ginger & garlic paste                     -  1 tsp

Capsicum                                         - 1

Onion                                              - 1 

Coriander powder                           - 1 tsp

Chili powder                                   - 1 tsp

Turmeric Powder                            - 1/2 tsp

Garam Masala Powder                   - 1 tsp

Kasoori methi                                  - 1 tsp

Cumin seeds                                    - 1 tsp 

Yogurt                                            - 3 tbsp 

Oil                                                  - 5 tbsp 

Salt                                                 - to taste

METHOD:

For the marinade :

Combine paneer, yogurt, salt, kasoori methi, chilli powder and allow to marinate in a airtight box in the refrigerator for an hr.

Take a frying  pan heat  1 tsp of oil, saute the marinated paneer pieces till golden brown and drain it in paper towels. Keep aside 

In the same pan  heat  1 tsp of oil. 

When hot add the cumin seeds.When it splutters...

Add the onion and saute it till translucent..

Then add ginger & garlic paste and saute till raw smell goes off.

Add the turmeric powder ,coriander powder and a little bit of salt.

Add the capsicum pieces and saute for 2 minutes.

Add the tomato puree,garam masala and saute till oil oozes from the masala.

Add 1 1/2 cups of water and allow to boil.

Then add the paneer pieces, cook in medium heat till the paneer gets soft and absorbs the masala.

Garnish with coriander leaves.

Paneer Tikka Masala is ready to serve.

Goes well with Paratha, Roti and Rice....

SPINACH WITH BOTTLE GOURD

SPINACH WITH BOTTLE GOURD

Spinach with Bottle Gourd  Kootu

INGREDIENTS:

Bottle gourd diced                            -  1 cup  

Spinach leaves                                  -   1/2 cup

Moong dal                                        -   1 cup 

Water                                                -   2 cups

Salt                                                   -   to taste

Oil                                                    -   1 tbsp

Green chillies sliced                        -   1 tbsp

Ginger grated                                  -   1 tsp

Mustard seeds                                  -    1 tsp

Red chillies                                      -    2 

Asafoetida powder                           -   1/4 tsp 

Turmeric powder                             -   1/4 tsp

Curry leaves                                     -  1 tsp


To Roast and  Powder:

Coriander seeds                               -   2 tbsp

fenugreek seeds                               -   1 tsp 

Cumin seeds                                    -   1  tsp

Peppercorns                                    -   1 tsp

Red dry chillies                               -    2

Grated coconut.                              -    2 tbsp

Dry roast and powder all the ingredients together.

METHOD:

Cook moong dal and keep aside..

Take a frying pan heat oil  add in mustard dry chilli, asafoetida and curry leaves  and add turmeric powder to it.

Add in the bottle gourd, spinach  leaves and cooked dal, water and salt. 

Stir well  cover and cook in low flame.

Cook till the veggies are well cooked, add in the ground powder.

The dish should be in thick consistency. 

Your spinach with bottle guard  ready to taste..

Goes well with rice and roti.

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

VEGETARIAN PINEAPPLE SAMBAL [ Malaysian Recipe ]

PINEAPPLE SAMBAL

INGREDIENTS:

Pineapple cut into small pieces         - 300 grms

Garlic smashed                                  - 2 

Onion sliced                                      - 1 big 

Chilli paste                                       - 1 tbsp 

Oil                                                    - 1 tbsp
  
Sugar                                               - to taste

Salt                                                  -  to taste

METHOD:

Take a frying pan and heat  the oil.

Saute  the smashed garlic well.

Add in the sliced onions.Saute till translucent .

Add in the chilli paste.

Cook on slow fire till the raw smell goes.

Add in the pineapple slices, sugar and salt.

Cook for few more minutes. The pineapple will ooze out some juices.

Stir fry for a moment and remove.

Goes well with any Kuska, Biryani, Pulao or Ghee rice.

QUAIL EGG SAMBAL [MALAYSIAN RECIPE]

QUAIL EGG SAMBAL  [MALAYSIAN RECIPE]

Sambal Quail Egg

I learnt this recipe from my malay friend ........... My son likes quail egg very much and when I am supposed  to cook for me and my son only then this recipe used to be handy dish....... Its a  very simple and tasty dish..........

Sambal Quail Egg

INGREDIENTS:

Quail egg                          - 15

Onions                              - 1 large sliced thinly

Garlic                               - 2 chopped 

Tomato ketchup              - 4 tsp 

lemon juice                      - 1 tsp 


FOR SAMBAL PASTE:

Belacan                           - 1 inch

Ginger                             - 1 inch

Shallots                           - 12 bulbs

Garlic                              - 2 cloves

Dry Chilli                        - 8 De-seeded 


METHOD:

Grind the sambal paste with the given ingredients.

Hard boil the quail eggs remove the shell and set aside. 

Take a frying pan add oil and saute the sambal paste first . 

Then add sliced onion and saute till translucent.

Add tomato ketchup and saute for few more minutes. 

Add quail eggs and mix it well. 

Add lime juice and salt.

Switch off when oil starts to oozes out......

KADAI BHINDI OR KADAI VENDAIKAI

KADAI BHINDI OR KADAI  VENDAIKAI

Kadai Bhindi

INGREDIENTS:

Lady's  finger                                             - 15

Onion                                                             - 1 

Tomato                                                          - 1  

Capsicum                                                      - 1 

Ginger & garlic paste                             - 2 tsp

Turmeric                                                       - 2 pinches

Coriander powder                                    - 2 tsp

Red chilli powder                                       - 1 tsp 

Cashew nut paste                                       - 2 tbsp

Salt                                                                   - to taste

METHOD:

Heat oil in a  kadai add the lady's finger cut in medium size deep fry them and remove and keep them aside 

Add oil to the pan add jeera.

Now add onions and fry till its translucent. Then add ginger garlic paste and saute for few seconds.

Add the tomatoes, add salt and mix well till it becomes soft.

Now add turmeric, red chili,coriander powders and mix well.

Add cashew nut paste and saute for few more  mins till oil separates.Add the capsicum and saute for 2 minutes.

Now add the fried lady's fingers cook for  2 mins covered  Serve hot with Chapatis and Rice

DAL FOR CHAPATI

DAL FOR CHAPATI 

Dal for Chappathi

INGREDIENTS:

Masoor  dal                     – 1 cup

Onion                                 – 1 

Garlic crushed               –  5

Green chillies                 –  2 

Tomatoes                         – 1 

Salt                                     –  to taste

Ghee                                   – 1 tsp

Cumin seeds                   – 1 tsp

Mustard                           –  1tsp

Urad dal                           – 2 tsp

Hing Powder                  –  1/4 tsp

Coriander leaves          –  for garnishing

METHOD:

First cook masoor dal with sufficient water in pressure cooker.

Now heat ghee and oil in a pan, add mustard seeds, urad dal, cumin seeds,  and hing.

Add crush garlic and saute for few minutes.

Then add chopped onions saute well and add green chillies.

Add tomatoes with salt and saute well 

Now add cooked dal mix well.

Garnish with chopped Coriander leaves.

Serve it with Chapati.............