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  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe
  • Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Paneer Butter Masala Recipe

    September 17, 2009 By: admin Category: Sidedish

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    Ingredients:
    Paneer (cubed)-1/2
    Medium tomatoes-2
    Green chili-1
    Ginger-a small piece
    Green peas (optional)-1/2 cup
    Yogurt, whipped-1/2 cup
    Oil-2 table spoon
    Asafoetida – a pinch
    Cumin seeds (jeera)-1 tsp
    Coriander powder -1 table spoon
    Turmeric -1/2 tp
    Red chili powder -1/2 tsp
    Bay leaves -2
    Salt -to taste
    Garam masala-1/2 tsp
    corn flour – 1 tsp
    Chopped Green coriander-2 table spoon
    sugar (optional)-1 tsp
    Method:
    1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.
    2. Grind tomatoes, green chilly and ginger to make a puree.
    3. Heat the oil in a tawa  and add asafoetida and cumin seeds.
    5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
    6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
    7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
    8. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.
    9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
    10. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.
    Butter Paneer Masala is a rich dish made with Indian cheese and a creamy sauce. This dish is tasty when served with white rice or with Naan or Tandoori Roti.

    Ingredients:

    Paneer (cubes) – 1/2

    Medium tomatoes – 2

    Green chili – 1

    Ginger – a small piece

    Green peas (optional) – 1/2 cup

    Yogurt, whipped – 1/2 cup

    Oil – 2 table spoon

    Asafoetida – a pinch

    Cumin seeds (jeera) – 1 tsp

    Coriander powder – 1 table spoon

    Turmeric – 1/2 tp

    Red chilli powder – 1/2 tsp

    Bay leaves – 2

    Salt – to taste

    Garam masala- 1/2 tsp

    Corn flour – 1 tsp

    Chopped fresh coriander – 2 table spoon

    Sugar (optional)-1 tsp

    Method:

    1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

    2. Grind tomatoes, green chilly and ginger to make a puree.

    3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

    4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

    5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

    6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

    7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

    8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

    Paneer Butter Masala (without peas)

    Paneer Butter Masala (without peas)

    9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

    Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

    Paneer Butter Masala ready to be served

    Paneer Butter Masala ready to be served

    Peas Cheese Balls Malai Recipe

    September 06, 2009 By: admin Category: Sambar/Gravy, Snacks


    Ingredients:
    For Peas cheese Balls:
    Green Peas – 2 cup
    Cooked Potato – 2
    Capsicum – 2
    Onion – 2
    Ginger garlic paste – 1 tsp
    Green chilli -4
    Grated cheese – 1 cup
    Coriander leaves – little
    Rice flour or corn flour – 1/2 cup
    Salt – to taste
    Oil – for frying
    For Malai:
    Fresh cream – 1 cup
    Cashew – 10
    Oil – little
    To be Soaked in milk for 10 mins:
    cinnamom, clove and elachi – little
    Red Chilli – 4
    Milk – 1 cup
    Small onion – 4
    For Garnishing:
    Spring Onions – 2 tsp
    Grated cheese – little
    Coriander leaves – little
    Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.
    Method:
    For Peas Cheese Balls:
    1. Grind Peas, 1 onion, green chilli and coriander leaves.(Do not grind it finely)
    2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.
    3. Now add mashed potato, cheese, rice flour or corn flour along with salt.
    4. Mix well and prepare a dough like consistency.
    5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.
    For Malai:
    1. Grind the milk soaked ingredients to a fine paste.
    2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.
    3. Now add little milk and allow it to boil.
    4. Add salt and prepare this gravy.
    5. Remove from stove and add fresh cream and mix well.
    6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

    Ingredients:

    For Peas cheese Balls:

    Green Peas – 2 cup

    Cooked Potato – 2

    Capsicum – 2

    Onion – 2

    Ginger garlic paste – 1 tsp

    Green chilli -4

    Grated cheese – 1 cup

    Coriander leaves – little

    Rice flour or corn flour – 1/2 cup

    Salt – to taste

    Oil – for frying

    For Malai:

    Fresh cream – 1 cup

    Cashew – 10

    Oil – little

    To be Soaked in milk for 10 mins:

    Cinnamom, Clove and Cardamom or elachi – little

    Red Chilli – 4

    Milk – 1 cup

    Small onion – 4

    For Garnishing:

    Spring Onions – 2 tsp

    Grated cheese – little

    Coriander leaves – little

    Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

    Method:

    For Peas Cheese Balls:

    1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

    2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

    3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

    4. Mix well and prepare a dough like consistency.

    5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

    Peas Cheese ball

    Peas Cheese ball

    For Malai:

    1. Grind the milk soaked ingredients to a fine paste.

    2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

    3. Now add little milk and allow it to boil.

    4. Add salt and prepare this gravy.

    5. Remove from stove and add fresh cream and mix well.

    6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

    Peas Cheese Malai Kofta

    Peas Cheese Balls Malai Kofta

    Vendaikai Kara Kuzhambu Recipe

    September 04, 2009 By: admin Category: Sambar/Gravy


    Ingredients:
    Vendaikai or ladiesfinger – 5-6
    Tomato – 1
    Onion – 2
    Garlic – 4
    Tamarind – medium lemon size
    Green chilli – 1 sliced
    Grated Coconut – 1 tablespoon
    Oil – 1 tablespoon
    Red Chilli powder – 2 tsp
    Coriander powder – 1 tsp
    Turmeric powder – 1/4 tsp
    Asafoetida – a pinch
    Mustard – 1/2 tsp
    Salt – to taste
    Curry leaves – to garnish
    Method:
    1. Extract the tamarind juice by adding water.
    2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.
    3. Keep one onion finely chopped. Cut the ladiesfinger to 1 inch pieces.
    4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.
    5. Add the ladiesfinger and allow it for few mins.
    6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.
    7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.
    8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.
    Delicious and aromatic kara kuzhambu is ready.

    Ingredients:

    Vendakkai or lady’s finger – 5-6

    Tomato – 1

    Onion – 2

    Garlic – 4

    Tamarind – medium lemon size

    Green chilli – 1 sliced

    Grated Coconut – 1 tablespoon

    Oil – 1 tablespoon

    Red Chilli powder – 2 tsp

    Coriander powder – 1 tsp

    Turmeric powder – 1/4 tsp

    Asafoetida – a pinch

    Mustard – 1/2 tsp

    Salt – to taste

    Curry leaves – to garnish

    Method:

    1. Extract the tamarind juice by adding water.

    2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

    3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

    4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

    5. Add the lady’s finger and allow it for few mins.

    6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

    7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

    8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

    Vendaikkai Kara Kuzhambu

    Vendaikkai Kara Kuzhambu

    Delicious and aromatic kara kuzhambu is ready.

    Erissery With Yam – Recipe

    September 04, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy


    Ingredients:
    Yam or senai or elephant foot – ½ cup (Cut to small pieces)
    Raw banana or plantain – 1
    Pepper powder – 1 tsp
    Turmeric powder – ¼ tsp
    Water – 1 cup
    Salt – to taste
    Grated coconut – 1 cup
    Jeera or Cumin seeds – ¼ tsp
    Ghee – 2 tsp
    Coconut oil – 3 tsp
    Mustard seeds – ¼ tsp
    Method:
    1. Cut the raw banana to pieces without removing the skin.
    2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.
    3. Add ½ cup grated coconut and jeera and grind it to fine paste.
    4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.
    5. Season mustard seeds in ghee.
    6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.
    Mix well and serve. Our Eriserry with yam and raw banana is ready.

    Ingredients:

    Yam or senai or elephant foot – ½ cup (Cut to small pieces)

    Raw banana or plantain – 1

    Pepper powder – 1 tsp

    Turmeric powder – ¼ tsp

    Water – 1 cup

    Salt – to taste

    Grated coconut – 1 cup

    Jeera or Cumin seeds – ¼ tsp

    Ghee – 2 tsp

    Coconut oil – 3 tsp

    Mustard seeds – ¼ tsp

    Method:

    1. Cut the raw banana to pieces without removing the skin.

    2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

    3. Add ½ cup grated coconut and jeera and grind it to fine paste.

    4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

    5. Season mustard seeds in ghee.

    6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

    Mix well and serve. Our Eriserry with yam and raw banana is ready.

    Olan Recipe

    September 01, 2009 By: admin Category: Uncategorized


    Ingredients:
    Ash gourd – 100gm
    White Pumpkin – 100gm
    Green chillies – 4
    Red gram dhal – 1 tablespoon (soaked in the water for about 6 hours)
    Grated coconut – 1 cup
    Salt – to taste
    Coconut oil – 2 tsp
    Curry leaves – to garnish
    Method:
    1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.
    2. Cook the vegetables and red gram dal in water.
    3. Add salt and sliced green chillies.
    4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.
    5. When it thickens well, add the remaining thick coconut milk.
    6. Bring to a boil and remove from fire.
    7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

    Ingredients:

    White pumpkin or poosanikai or Ash gourd – 100gm

    Pumpkin – 100gm

    Green chillies – 4

    Red gram or toor dhal – 1 tablespoon (soaked in the water for about 6 hours)

    Grated coconut – 1 cup

    Salt – to taste

    Coconut oil – 2 tsp

    Curry leaves – to garnish

    Method:

    1. Peel off the skin from ash gourd and pumpkin and cut it into small pieces.

    2. Cook the vegetables and red gram dal in water.

    3. Add salt and sliced green chillies.

    4. When the vegetable and dhal gets cooked, add 1cup of second concentrated coconut milk and boil.

    5. When it thickens well, add the remaining thick coconut milk.

    6. Bring to a boil and remove from fire.

    7. Add 1 tablespoon coconut oil and the curry leaves and mix well.

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