METHI PARATHA

METHI PARATHA

METHI PARATHA

INGREDIENTS:

Fenugreek or Methi leaves            - 1 cup

Wheat flour                                    - 2 cups

Red chilly powder                           - 1/2 tsp

Turmeric powder                            - 1/4 tsp

Cumin powder                                - 1/2 tsp
    
Oil                                                   - 5 tbsp

Salt                                                 - to taste


Method:


Clean,wash and chop methi leaves and set aside.

Take a mixing  bowl, add whole wheat flour, methi leaves, red chilly pwd, salt, turmeric pwd, cumin pwd and a tbsp of cooking oil.

Add water little by little and knead to form a soft and smooth pliable dough.

Let the dough rest for 15 mins.

Divide the dough to equal sized balls.

Roll it to  round shape in a rolling board.

Heat a  Tawa.

Cook parathas as usual in medium flame by oiling to the sides.

Flip the parathas to get even browning over the surface of the chapathis.

Serve it hot with mint curd or sauce..

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... 

BUTTER NAAN

BUTTER  NAAN  

Naan

INGREDIENTS:

All purpose flour               -  2 cups

Yogurt                                             - 1/2 cup

Yeast                                               - 1 tsp

Salt                                                 - 1/4 tsp

Sugar                                              - 1 tsp 

Baking powder                               - 1/4 tsp

Lukewarm water                            - 1/2 cup

Oil                                                   - 1 tsp

Method: 

Take bowl add 1/2 cup of warm water and dissolve yeast, and salt mix for about 2 minutes.

Add sifted flour to a big bowl add all  other ingredients to it .

Now pour yeast solution  gradually in the flour to make the dough. 

Knead the dough well keep aside for an hour...

The dough will raise, knead it again..

Add a tsp of oil can be added to avoid the surface drying.

Keep the dough for atleast 3 hrs..

Heat the tawa...

By the time take the Naan Flour, and make balls, roll out to desired size

Place it on your tawa and cook  one side  remove naan from tawa show it on direct flame 

Now apply some butter generously on top of the naan.

Serve hot with Tandoori Chicken and Paneer Butter Masala or Paneer tikka masala...

CHINESE VEG HAKKA NOODLES

CHINESE VEG HAKKA NOODLES

Veg Hakka Noodles

INGREDIENTS:

Hakka noodles                    - 300gm

Spring onions,                     - 1/2 cup

Garlic cloves                       - 2 

capsicum                             - 1/2 cup

Cabbage  Shredded             - 1/2 cup

Carrots julienned                  - 1/2 cup

Baby corns slit into half         - 4

Soy sauce                             - 1 tbsp

Tomato ketchup                   - 1 tbsp

Chilli sauce                           - 1 tbsp

Pepper powder                    - 1/4 tsp

Salt                                      - to taste

oil                                        - 2 tbsp

METHOD:

Boil the noodles with little salt and oil.

Drain the noodles when 3/4 cooked and toss it lightly with cold water.Keep aside.

Heat a wide chinese wok or a frying pan with the oil.

Add in the minced garlic saute for a minute.

Add in the white part of the spring onion.Saute well,

Add in all the vegetables one after the other.

Toss on high heat for about 2 minutes.

Keep tossing them till they are about 1/2 cooked.

Add in the noodles, soy sauce,  salt, pepper powder,chilli sauce, tomato ketchup along with the green spring onions.

Give it a good toss and saute for another minute.

Serve hot. It goes well with green chilli pickle in vinegar.

SINGAPORE PEANUT - BUTTER BALLS

SINGAPORE  PEANUT - BUTTER  BALLS 

Peanut - Butter Balls

INGREDIENTS:

Self rising flour                    -  150 gm

Cornflour                             -  30 gm

Custard flour                       -  1 tbsp

Sugar                                    -  70 gm

Baking powder                     -  1 tsp 

Salt                                       -  1/4 tsp 

Egg                                       -  1 

Milk                                      -  180 ml

Vanilla essence                     -  1 tsp 

Oil                                         -  1 tbs 

Peanut butter                        -  10 tsp        

oil                                          -  for greasing                       

METHOD:


Mix all the flours,baking powder and salt .

Mix well and keep aside.

Whisk the sugar with the egg, until well mixed.

Add in the milk, mix well again.

Now add in the flour and mix until  get a smooth batter.

Add in the oil and the vanilla essence. Mix again and keep aside for about 30 minutes.

Heat a kuzi paniyara chaty. Brush it lightly with some oil.

Pour some batter into each holes about 1/2 level.

Add a little dollop of the peanut butter in the middle of the batter. Top up again with little batter to cover.

When  bottom slightly brown, flip the balls over to cook the other side.

Once it is brown, remove the balls.

Serve with tea or as a snack.

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.

IDIYAPPAM (OR) SPRING HOPPERS

IDIYAPPAM (OR) SPRING HOPPERS

Idiyappam

INGREDIENTS:

Idiyappam  flour                       - 2 cups

Water                                        - 2 cup s

Salt                                           - to taste

METHOD

Boil water and add salt to it .

Add boiled water to the rice flour little by little, knead well and prepare soft dough. Allow it to cool.

Fill the dough in the idiyappam press and press it over the idiyappam plates in a circular motion.

Keep these plates over the idli plate in Idli cooker and close the lid. Let it get steamed for 3-4 minutes.

Separate the idiyappam from the plates and serve it with sodhi or with sugar and grated coconut.