MATAR PANEER

Matar can be used with any vegetable, it gives nice colour and texture to the dish,it also makes an excellent combination with paneer.

INGREDIENTS

Paneer                                                 200 grams

Green peas                                          1 cup

Onion                                                  1 big

Tomatoes                                            2 small

Green chilli                                          2-3

Ginger garlic paste                              1 tbsp

Garam masala                                    1 tsp

Coriander powder                               1 tsp

Cumin powder                                    ½ tsp

Turmeric powder                                ½ tsp

Redchilli powder                                 1 tsp

Curry leaves                                       5-6

Asafoetida                                          pinch

Oil                                                     1 tbsp 

Oil for deep frying                              1 cup

Salt                                                   to taste

Coriander leaves                               1 tbsp

METHOD OF PREPARATION

Cut paneer in any shape you like and deep fry in oil.

Chop onion and one tomato finely and make puree of another tomato.

Heat oil in a pan add cumin seeds mustard seeds curry leaves and asafetida,

When seeds start crackling add gingergarlic paste and fry till raw smell evaporates,

Now add onion and fry till it get pink in colour,

Add tomato and also puree and fry till the pieces softens,

Now add all powders like turmeric,redchilli,coriander and cumin and fry till oil seperates at the ends.

Add a cup of water and bring it to boil,

Now add green peas and fried panner and salt to it, and cook for 10 minutes.

Add  cream  and mix it well

Garnish it with corienderleaves, hot matar paneer is ready.

Serve it with roti or rice……….

DAAL MAKHANI

INGREDIENTS

Whole urad (skinned) 1 cup
Rajma ¼ cup
Onion 1 big
Tomatoes 2 small
Green chilli 2-3
Ginger garlic paste 1 tbsp
Garam masala 1 tsp
Whole garam masala 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Redchilli powder 1 tsp
Curry leaves 5-6
Asafatieda pinch
Butter 1 tbsp
Salt to taste
Coriander leaves 1 tbsp

METHOD OF PREPARATION

Soak udad and rajma overnight and cook in pressure cooker,
Chop onion and one tomato finely and make puree of another tomato,
Heat butter in a pan add whole garam masala like clove -2,cardamom-2
Cinnamon-1/2 inch,and curry leaves and fry,
Now add asafateida and gingergarlic paste and fry till raw smell evaporates,
Add onion and fry till it get pink in colour,
Add tomato and also tomato puree and fry till the pieces softens,
Now add all powders like turmeric,redchilli,coriander and cumin and fry till oil seperates at the ends.
Then add cooked udad and rajma and salt to it,
Cook for 10 minutes and garnish it with coriender leaves and also some butter,
Serve it with roti or naan and also parathas…..

TINDORA FRY

TINDORA FRY

INGREDIENTS

Tindora or tondekayi                           ¼ kg

Onion                                                 1 big

Green or red chilli                               2-3

Curryleaves                                       5-6

Cumin seeds                                     1/2 tsp

Mustard seeds                                    1/2 tsp

Turmeric powder                                ¼ tsp

Red chilli powder                                1 tsp

Garam masala                                    ½ tsp

Coriander powder                               ½ tsp

Coriander leaves                                1 tsp

Oil                                                      2 tbsp

Salt                                                    to taste

METHOD OF PREPARATION

Wash tondekayi and cut it to longpeices,four in one.

Heat oil in skillet,add cumin seeds,mustard seeds curryleaves and green or red chilli and fry for 2-3 minutes,

Now add chopped onion and fry till it turns pink in colour,then add tondekayi and fry on medium flame about 10 minutes and cover it with lid and allow it to cook on low flame for 5 till it becomes soft.

Once it get soft add red chilli power,garam masala and coriander powder and salt and fry for again for 5-10 minutes,u can also add little water and cook on low flame.

Garnish it with coriander leaves and serve.

UPMA

My most hated breakfast is upma,I don’t like upma much, some times if no option for breakfast then I prefer to make upma with vegetables,it can be served with mixture, yogurt and also with some spicy powder(chutney pudi).

INGREDIENTS

Semolina or rava 1 cup

Onion 1 small

Green chilli 3-4

Ginger ½ inch

Garlic 2 pods

Tomato 1 small

Beans 2-3

Carrot 1 small

Curry leaves 5-6

Coriander leaves 1 tbsp

Oil 2 tbsp

Cumin seeds 1 tsp

Mustard seeds 1 tsp

Roasted groundnuts 1 tbsp

METHOD OF PREPARATION

Heat skillet on medium flame and fry semolina or rava with 1tsp of oil lightly,stir frequently to avoid burnig,when u get nice fragnance of roasted semolina then remove it from the heat and allow it to cool.

Chop all the vegetables into small pieces.

Heat oil in skillet and add cumin,mustard seeds,curryleaves,ginger,garlic and

Greenchilli and fry it for 2-3 minutes,

Now add onion and fry till it turns to light pik in colour,then add all the vegetables and lastly add tomatoes and groundnuts and fry for 5 minutes.

Once the vegetables are fried add 2 cups or water and let it boil,

When water starts boiling lower the flame and add salt and stir

Now add roasted semolina slowly with one hand and stir it with another hand, so that no lumps are formed.

Mix it properly and cover it with lid and allow it to cook till all water is absorbed.

Sim your flame and allow it to cook for 5 minutes,

Put the flame off and let it stand for 5-10 minutes,

Now take off the lid add lemon juice and coriander leaves

Serve with mixture or curds.

FRUITSALAD WITH CUSTARD

Whenever I find 3 or more types of fruits in my refrigerator, I like to make custard fruit salad.i make some custard and keep it in refrigerator,we can have it whenever we feel like with any fruits of our choice....

INGREDIENTS

Milk                                          1 liter

Custard powder                        2 tbsp

Sugar                                       5-6 tbsp

Apple                                       1

Banana                                     2

Strawberries                              3-4

Grapes                                      1 cup

Orange                                     1

Papaya                                     1 cup

Pineapple                                  1 cup

METHOD OF PREPARATION

Keep milk in a pan to boil ,mean time mix 2 spoons of cuatard powder with a ½ cup of warm milk and stir to to get smooth paste,

Add the custard paste to milk when it start boiling and let it boil for 10 minutes,stir it not get burnt at the bottom,

Add sugar to it and boil again for 2-3 miutes,

switch off the flame and let it cool,

when it reach room temperature, keep this custard in refrigerator,

Whenever you want to serve cut the fruits into medium sized pieces,

Place mixed fruits in a bowl and pour chilled custard on it and mix it well,

You can also serve it with icecream.

Enjoy…………….. 

PALAK PARATHA WITH TOMATO PICLKE

Parathas’ are rich, flaky breads, griddle-fried and stuffed with a combination of spices and vegetables. Parathas are popular in north india,especially in Punjab, Punjabis have paratha in breakfast, there are many varities like stuffed with vegetables or other spices, parathas ae served with ghee or butter and pickle.

INGREDIENTS

Palak leaves                             1 bunch

Wheat flour                              2 cups

Onion(optional)                        1 small

Greenchillies                             3-4

Ginger garlic paste                    1 tsp

Cumin seeds                            1 tsp

Yogurt                                      2 tbsp

Salt                                          to taste

Oil                                            2 tbsp

METHOD OF PREPARATION

Clean the palak under running water and blance in bloiling water for 5 minutes and let it cool,

Grind palak with greenchilli,gingergarlic past and cuminseeds,

Take whea flour in abig bowl add chopped onion,grindes paste,yogurt, salt and knead to make thick dough like chapatti dough,

Take a hand full of dough and roll it out with roling pin on butterpaper or any plastic sheet to thin like chapati,

Now heat pan on medium flane and grease lightly and put rolled paratha on it,cook it both side until u get broom spots on it,

Serve hot parathas with pickle or chutney,

TOMATO PICKLE

When I was in college many of my Andhra friends get tasty pickle form their hometown as they were in hostel, then I came to know about fomous Andhra pickles, form  many days I was searching for the recipe of tomato pickle, I got it from aayis recipes, I tried it out..guess what ..its exactly same Andhra tomato pickle………

INGREDIENTS                                   

Ripe tomato                              ½ kg

Chilli powder                                      50 grams

Mustard seeds                          1 tsp

Fenugreek seeds                      ½ tsp

Tamrind paste                          1 tsp

Turmeric powder                       ½ tsp

Asafetida                                  ¼ tsp

Salt                                          50 grams

Oil                                            2 tsp

METHOD OF PREPARATION

Heat ½ tsp of oil in apan and fry mustard seeds and fenugreek seeds,switch off the flame and add redchiili powder turmericpowder and asafetida and allow it to cool, and grind it to powder.

Heat remaining oil in a thickbottom pan add the chopped tomatoes and salt, fry on high flame,stir it with a spoon so that to avoid burning,

When the tomatoes are mashed add tamarind paste and cook it for another 5 to 10 minutes,

Now add grounded masala and cook it again for 10 minutes,

Cool and store it in airtight container,

Served with dosa, chapatti. paratha and rice..

 

BADNEKAYI YENAGAYI

Its speciality of north karnataka, badnekayi yenagayi with jolada rotti and shenga chutney, mosaru, uppinakayi…..mmmmmmm

Usually people go to their farms on some occasion called “yella amavasye” its sort of picnic in the farm, they carry some home made foods(butti) like sajji rotti, shenga holige, badnekayi yenagayi, udura junaka, kalu palya, shengachutney, gurellu chutney, uppinakayi and mosarnna …its really wonderfull picnic,now a days this practice we can find in some villages of north Karnataka.i will try to post more recipes of yella amavasye.

INGREDIENTS

Brinjals/eggplants                            6-8

Onion                                             1 big

Roasted round nuts                          2 tbsp

Roasted sesame seeds                     1 tbsp

Coconut powder                              1 tbsp  

Tamrind                                         small marble size

Jaggery                                          small piece

Redchilli                                         4-6

Coriander seeds                               1 tbsp

Cumin seeds                                    1 tsp

Clove                                              2-3

Cinammoon                                     ½ inch

Salt                                                to taste

METHOD OF PREPARATION

Select small and round brinjal,remove the stem and cut in the center llike “+”

Sign 3/th of its length,and drop in salt water,

Dry roast redchilli, cumin seeds, coriander seeds, cinnamon,and clove.

Then grind the roasted things with half onion,tamrind paste, jaggery, groundnuts,sesame seeds,coconut and salt.

Stuff the binjals with the mixture,

Heat oil in a pan then add mustard seeds and onion and fry ,

Now place the stuffed brinjal in the pan so that mixture does not comeout,

Let it cook on medium flame,then rotate the brinjals to get it cook other side,

Now add the remaining mixture and 1 cup of water and cover it with a lid

And cook till the brinjals become semi soft.

Garnish it with coriander leaves.

Serve with rotti or chapatti.

SPICY IDLI

“WEEKEND” so nice of it….sleeping till 8'o clock,lot of time cook and sleep..hope it never ends..

Usually I ask my husband “what to prepare tomorrow for breakfast “ I get the answer” idly or dosa”,

He is a pakka banglorean…any how I made idly this weekend and I found some batter was left ,then I thought to make spicy idly so here is  the recipe..

INGREDIENTS

Idli                                            6 pieces

Onion                                         1 big

Tomato                                      1 big

Ginger garlic paste                      1 tsp

Capcicum                                   1 small

Oil                                             2 tbsp

Cumin seeds                               ½ tsp

Mustard seeds                             ½ tsp

Turmeric powder                         ¼ tsp

Redchilli powder                          1 tsp

Garam masala                            1 tsp

Tomato sauce                             1 tbsp

Salt                                           to taste

Sugar                                        to taste

METHOD OF PREPARATION

Cut idli into small pieces of 1inch then shallow fry the pieces with little oil as you can see in the picture.

Blend half tomato into a puree,then chop the remaining into small pieces,

Chop onion and capcicum also.

Heat oil in pan, add cumin seeds, mustard seeds, when they start crackling add gingergarlic paste and fry till the raw smell evaporates then add onion and capcicum and fry for 5 minutes

Now add tomato puree and also chopped tomatoes then fry till it becomes soft.

Add redchilli powder and garammasala and fry for 4-5 minutes,

Add salt and sugar according to your taste,

Now add roasted idlies and mix to get coated with masala

Lastly add tomato sauce to it and mix it,

Serve hot spicy idli,

Enjoy…………………

 

PALAK DAAL

Daal is the most common recipe we can find in indian kitchen,especially in vegetarian families daal is must as it is full of proteins.we can see many varites of daal like tur daal, moong daal, chana daal masoor daal and so on,and also the varities in preparation like sambar,tovve,daalf ry ect ect…

Here today i am posting delicious palak daal,sereve with plain rice and ghee…..

INGREDIENTS

Tur daal                                 1 cup

Palak spinach                         1 cup

onion                                    1 small

tomato(optional)                    1 small

garlic                                    3 pods

ginger                                   1/2 inch

greenchilli                             2-3

oil                                        1 tbsp

cuminseeds                           1/2 tsp

mustard seeds                       1/2 tsp

curryleaves                            5-6

asafoetida                             pinch

turmeric powder                     pinch

salt                                     to taste

Clean and chop palak finely.

Cook turd all in pressure cooker with turmeric powder and little oil,

Chop tomatoes onion green chilli into small pieces,

Mince garlic and ginger,

Heat oil in a pan add mustard seeds,cumin seeds, curryleaves and asafoetida,

Add ginger, garlic and greenchili and fry for 4 to 5 minutes,

Now add onion and fry till it turns transparent,

Add palak leaves and sauté for 5 minutes,

Add dall and salt and let it cook for 10 minutes

Serve hot palak daal with rice.