Wednesday, February 23, 2011

Paneer Butter Masala


Hi
One of those yummy dishes liked by most of the kids........When PJ blogged about this dish and sent in her entry to Kid's Delight- Recreation of Restaurant style hosted by Champa and started by Srivalli, I agreed to volunteer to try this dish out immediately. My daughter loved paneer and "In restaurant style".....mmmm...she would love it.I have tweaked the recipe very minimally

INGREDIENTS
The original recipe is Here

Paneer 200 gms

Onion 4 (medium)

Tomato 1

Tomato puree from 3 tomatoes

Coriander powder 1 tsp

Red chilli powder 1tsp

Cashew powder 1 tbsp

Cloves 2

Cinnamon 1" piece

Bay leaf 1

Ginger garlic paste 1tsp

Butter 1 tbsp

Kasuri methi 2 tbsp

Fresh cream 1 tbsp

Oil 1 tsp

Salt to taste

PREPARATION

1. Dice the onions and saute them in 1 tsp oil till they become transparent.

2. cut the tomato into small pieces

3. Heat the butter in a pan and ad the cloves and cinnamon. Saute for a few seconds and add the ginger garlic paste and fry till a good aroma comes out. Now add the onion paste and saute and later the tomatoes have to be added.

4.To this onion tomato paste add the chilli powder, coriander powder,Salt and saute for 2 minutes.

5 Add the tomato puree and simmer till, Cashew powder and cook in medium flame till the oil start oozing out.

6. Put in the paneer cubes and add the necessary water to bring to to a gravy consistency. Simmer for 5 minutes.

Switch off the fire and add the kasuri methi and fresh cream.

Fresh Paneer Butter Masala- Restaurant style is ready to be served.


VERDICT

This is the best paneer butter masala. My daughter vouches for this recipe and this recipe is a keeper. PJ ..thank you so much for sharing this wonderful creation.Thank you Srivalli and Champa for giving me an opportunity to volunteer to try this dish out

If you want more ideas on restaurant style creation at home please head to champa's and Srivalli's Blog

Friday, February 18, 2011

Sago Payasam / Javarisi Payasam


HI
I wasn't planning to cook this until one morning, there was a call from my sister asking me for Javarisi Payasam recipe, since her payasam of late has been more of porridge like consistency. I was taken aback since it was very unusual for her to ask anybody this simple recipe as she is a very experienced cook herself.Then i decided to cook this payasam and chanced upon this recipe from Raks kitchen and i decided on this since it used Jaggery instead of sugar and my sis has decided to avoid sugar. This was perfect for me.

INGREDIENTS

Sago 1/2 cup

Milk 1 1/2 cup

Jaggery 3/4 cup

Saffron strands 2-3

Cardamom powder 1/2 tsp

Cashew a few

PREPARATION

Soak sago in 3-4 cups of water for an hour.When it is sufficiently soaked, strain it and keep it aside.

Boil milk and add this sago to the boiling milk and cook it in medium flame till the sago pearls become transparent. It should take between 5 to 8 minutes.While boiling milk add the saffron strands too.

Now switch off the stove and add the jaggery to the milk sago mixture.Since i was not sure of the absence of impurities in the jaggery, i boiled the jaggery with few tbsp of water, strained it and used this.Add cardamom powder to this

Garnish with fried cashew nuts

Serve warm or cold


VERDICT

Loved this. It was really pearly as my sister wanted, not the porridge type:-)Indu i hope you like this
Thank you Raks kitchen

sending this to Bloggers's Marathon by Samayal Arai

Thursday, February 17, 2011

Arusuvai Season -2 and Barley uthappam/Barley oothappam


Arusuvai Season 1 was the brain child of Barathy, Srivalli and Lathamma. This season Sayantani rekindled the interest of many bloggers by reviving this chain again and Arusuvai season -2 is making rounds in the blogosphere.

Before i start , i have to apologize to Sayantani and Gayatri for posting this so late. Sorry:-(


When i received the mystery ingredient, i was so thrilled.I know you are wondering if it was the ingredient which was the cause for my reaction....Na...It felt so good a receive a post/parcel from a virtual friend, which a letter written to me:-).Gayatri sent me a mystery ingredient and i opened it.....I knew it was barley!!!!!!!..., yeah i have been cooking barley upma, barley sakkari pongal . This time i wanted to cook something different and so tried this uthappam . Barley was not the only thing she sent, she even sent me a lovely gift. Thank you Gayatri.......:-)Made my day


INGREDIENTS


Raw rice 1 1 /2 cup

Par boiled rice 1 1/2 cup

Black gram 1/2 cup

Barley 1/2 cup

Fenugreek seeds 1 tsp

Salt to taste

FOR THE TOPPING

Onion 2

Tomato 2

Bell pepper 2

PREPARATION

Soak both the rice in water for 2-3 hrs. Soak barley and black gram dhal , each separately in water for the same time.

Drain the Back gram dhal and grind it with enough water inthe grinder.Now take this out in a bowl and grind the barley smooth.Scoop out this batter into the dhal batter and mix.

Now grind the rice with the fenugreek seeds. hen the batter is very smooth add the dhal barley mixture to this and grind for a minute so that everything mixes evenly. Add salt and let it ferment for nearly eight hours or overnight

Before starting to make the uthappam, cut all the veggies finely.You can add the vegetables of your choice or can omit it all together

Place a Tava on the stove and heat it on medium flame.

Take a laddle full of batter and pour in the center of the tava.Now add the cut vegetable and drizzle 1 tsp of oil on it, Cover it with a lid and and cook it in medium flame for 1 minute or till the bottom of the uthappam starts to brown.

Transfer it to a plate and serve warm with a chutney of your choice.

Verdict

Uthappam was very soft and very tasty too. It was a healthier option too. Do try this out:-)
Now i am sending the mystery ingredients to Aparna and Jayshree
Can't wait to see their lovely creations.

Thank you Sayantani for giving me this opportunity!!!

Wednesday, February 16, 2011

Soba Noodle Salad and eggless Tempura


The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com
As this is very new to me , i was a little apprehensive in the beginning. When i went through the tempura procedure, i knew that it was similar to our fritters or Bajji:-)
The spicy sauce is very tasty....this recipe is a keeper for sure:-)

INGREDIENTS

FOR THE SOBA NOODLES

Buckwheat noodles 340 gms( 1 packet)

Water 2 lts

PREPARATION

Boil the water in a high flame . Add the noodles and cook it . When done, drain it and keep it under cold running water to stop further cooking. Drain completely and it is ready to use.


FOR THE SPICY SAUCE

Spring Onions 3/4 cup

Soya sauce 3 tbsp

Rice vinegar 2 tbsp

Granulated sugar 1/2 tsp

English mustard powder 1/4 tsp

Vegetable oil 1tbsp

Sesame oil 1 tbsp

Pepper powder 1/4 tsp

Salt to taste

PREPARATION

Mix everything together and shake well . Use it when required

FOR THE TEMPURA

Cold water 1 cup

All purpose flour 1/2 cup

corn starch 1/2 cup

Baking powder 1/2 tsp

Carrot 2(peeled and sliced)

Green pepper 2 (deseeded and cut into 2"strips)

Onions 2 sliced

Oil for deep frying

PREPARATION

Make a batter with the flours, baking powder and cold water. Whisk it well so that there are no lumps. Keep this on a cold water bath.

Heat oil in a wok and when it is sufficiently heated up, dip the vegetables in the batter and deep fry them.drain the excess oil from these crispies.

SERVING
Serve the noodles with fresh cucumber drizzled with spicy sauce along with the crispy tempura


VERDICT

My family loved the spicy sauce so much that i had to make another batch:-)

Tempura was very crispy and tasty, loved especially the one with carrots.

On the whole , everyone enjoyed the beautiful Japanese dish:-)

Thank you Daring kitchen and thank you LISA for this wonderful challenge

Tuesday, February 15, 2011

Gujarati dal for ICC from Sukham Ayu


This month's Indian cooking challenge is Gujarati Dal from the award winning book Sukham Ayu
INGREDIENTS
Source : Sukham Ayu,
Red gram dhal 1/2 cup

Turmeric powder 1/2 tsp

Tamarind pulp 3 tbsp

Jaggery 1 tbsp

Dry dates or kajoor 4(cut into small pieces)

Drum stick 2 cut into 3"pieces

Yam 1 small piece cut into small cubes

Groundnuts 1

Green chillies 2, slit

Ginger 1 inch piece, chopped fine

Coriander powder 2 tsp

Cumin powder 1 tsp

Garam masala 1/2 tsp

Coriander leaves to garnish

salt to taste

The tempering

Oil 2tsp

Mustard seeds 1/2

Fenugreek seeds 1/2 tsp

Cumin seeds 1/2 tsp

Dry red chillies 2

Asafoetida powder 1/4 tsp

Curry leaves 5-6

PREPARATION
1. Wash and soak red gram for half an hour. Pressure cook it with turmeric powder and 1/2 oil till well cooked. Cool and mash it well

Pour this cooked dhal along with all other ingredients, expect that of tempering in a heavy bottomed pan with a cup of water. Allow it to simmer for 20 minutes

3. In a pan heat oil for tempering add the mustard and then add the fenugreek. Reduce flame and with the browning of the fenugreek, add cumin, red chillies, asafoetida powder and curry leaves.

4. Pour this tempering into the simmering dal. Allow to boil for another 5 minutes. Switch off flame and garnish with garam masala and fresh coriander leaves.

Serve Hot with chapathi or rice.

Thank you Srivalli for such a wonderful challenge.Thank you Sukham ayu:-)

Aloo Tikki


Hi
Today is the last day of the blogging marathon started by Srivalli. It was fun to do the marathon blogging . I chose Aloo tikki to end this starter marathon:-)
A very simple dish yet relished by most of us.

Ingredients

Potatoes 2

Green peas 1/4 cup

Cornflour 2 tsp

Turmeric powder 1/4 tsp

Ginger chilli paste 2 tsp

Garam masala 1/2 tsp

salt to taste

Oil for shallow frying

PREPARATION

Boil the potatoes, peel it and mash it.

Cook the peas till soft and cool it

Mix everything together into a very soft mixture.

Make small balls and flatten it in your palms to make small patties

Shallow fry them till golden brown on both sides

Serve hot or warm with chutney of your choice,.

My daughter loves this with a lot of green and sweet chutney topped with lot of Sev


Hope you all enjoyed the starter recipes here and other wonderful recipes at the blogs of
Azeema,,Bhagi, Champa,Gayathri,Gayathri Kumar,Harini, Jay ,Mina, Meena, Pavani,Padma,Priya Suresh, Priya Mahadevan,Priya Vasu,PJ Rujta, Saraswathi,Santosh, Savitha, Shanavi, Smitha, Srivalli, Sowmya,Suma, Usha,

Monday, February 14, 2011

Doodhi Muthia


Hi

This blogging marathon by Srivalli has helped me cook and blog about many starters. Today's recipe is another muthia recipe in addition to the already blogged carrot muthia.

INGREDIENTS
Grated doodhi 1/2 cup
Whole wheat flour 1/2 cup
Rava 1 tbsp
Gram flour 1 tbsp
Chilli ginger paste 1 tsp
Coriander 2 tbsp
Coriander powder 2tsp
Chilli Powder 1 tsp
Oil 1 tbsp
Salt to taste

PREPARATION

Scrape the skin of doodhi and grate it .

Take a bowl add everything and knead into a soft dough. You will not need more water. But if you think it is necessary just add 1-2 tbsp of water.If you feel the dough is too soft to form a roll add more of wheat flour.

With well oiled palms roll the dough into rolls and steam it till done. I got two rolls out of this mixture.Steam for 10-15 minutes. To see if it cooked, prick a tooth pick in it and if it comes out clean, muthia is done.

When it is cooked, take it off the fire and let it cool down.

Now cut into small discs.

Heat a pan and add oil. To this add the mustard and when it splutters add the sesame and cut slices and saute for a few minutes.

Serve hot with a chutney of your choice!!

Do check out today's other recipes by
Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, PadmaPJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha

Sunday, February 13, 2011

Vazhaipoo Vadai /Banana Blossom Fritters



Hi

You might have seen the sabudana vada and cabbage Vadai in my earlier posts. Adding to this list is today post Vazhaipoo vadai for Srivalli's blogging marathon.The addition of Vazhaipoo(banana blossom) to the vadai makes it very tasty.It is sort of soft at the inside and very crispy outer layer.

INGREDIENTS

Bengal gram dhal 1/4 cup

Red gram dhal 1/4 cup

Banana blossom/ Vazhaipoo 1/2 cup

Onion 1

Green chillies 2

Coriander 3 tbsp

Salt

Oil for deep frying

PREPARATION


Peel the first few layers from the blossom and discard it. Now from the inside layers pull out the white stamen and discard this too. Cut the blossom finely and soak it immediately in thin buttermilk. This is done to avoid discoloration.Now strain all the liquid out and microwave the blossom for 3 minutes with the lid closed. You can also cook it on stove top.

Soak both the dhals in water for 1 hour.Drain it fully and grind it with no water or minimum water, very coarsely. I would say grind it in short pulses not continuously.

To this mixture add finely cut chillies, chopped onions, cut coriander, salt, cooked banana blossom or vazhaipoo

Make small vadai or patties and deep fry in hot oil till golden brown

Serve hot


Check out the marathon bloggers for their recipes too:-
Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, PadmaPJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha

Saturday, February 12, 2011

Paneer Tikka


Hi

I am sure many of us love to have this as a starter.When prepared at home it is all the more yummy...:-)This is my starter for Day 4 of Blogging Marathon started by Srivalli


INGREDIENTS

Paneer 200 gms

Bell peppers one of each colour(or your choice)

Onion 1

MARINADE
Curds 1/2 cup

Kasuri methi 1 tbsp

Ginger garlic paste 2 tsp

Red chilli powder 1 tsp

Garam masala 1/2 tsp

Chat masala 1 tsp

Salt 2 tsp


PREPARATION

Cut the paneer, onion and bell peppers into cube.

Mix all the ingredients under the marinade .

Toss the vegetables and paneer in it and allow it to marinate for an hour

Preheat the oven in the grill mode

Arrange alternately the paneer, bell pepper and onions on wooden skewers



Line a baking tray with a foil

Place these skewers o it.

Drizzle little oil over it

Grill for 10 -12 minutes

Serve warm with mint chutney


If you are planning for a three course meal please do look into the following blogs
Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, PadmaPJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha

Friday, February 11, 2011

Corn - Cheese Balls




Hi
Today is Day -3 of blogging marathon started by srivalli and i am here with another very delicious starter. For those of you who are in Chennai, if you have visited Cream Center, You will agree with me that Cheese corn ball is one of their signature dishes. It is my humble attempt to recreate this dish at home.If you next question is-"Am i successful in recreating it....The answer is Yes!!!!!LOL..am i sounding Proud?????Hmmmmm....It's not Pride just the great feeling of achievement..I think it is definitely very close to the original!!!!!!


INGREDIENTS

Sweet corn 1 cup

Butter 2 tbsp

All purpose flour 2 tbsp

Milk 1/2 cup

Green chillies 2

Cheese 3 tbsp

Salt to taste

For the dipping batter

All purpose flour 1/2 cup

Bread crumbs for rolling

PREPARATION

Cook the sweet corn without water. I microwaved it for 5 minutes.

Grate the cheese and chop the chillies finely.

Heat the butter in a pan and add the flour to it and saute well-this is bring out the flavor.Now add the milk and continue to cook in medium flame till the mixture becomes thick.Take it off the fire and let it cool completely before mixing it with other ingredients.

Now add the crushed corn, cheese, chillies, salt to this and mix thoroughly.It will not be watery at all.

Make even sized balls and keep it aside


To make the dipping batter-Mix enough water with the allpurpose flour and make sure it is quite thin and not lumpy.

Dip the balls in this and roll it on the bread crumbs and arrange these balls on a plate and keep it in the refrigerator for 10 minutes or more.By doing this your fried balls will be very crispy.

Deep fry in hot oil in batches.
NOTEWhen you put the balls into the hot oil for frying, Do not disturb it with a ladle for the first few minutes.This makes sure that the balls do not crackle off.This is a tip from a very experienced cook....my SIS. :-)Thanks INDU

Serve hot and you will be a witness to an empty plate within a few minutes:-)

Let's check out the other marathoners today.....
Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, PadmaPJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha,

Thursday, February 10, 2011

Paneer stuffed Bell Pepper Boats




I had seen this Recipe in the blog of S.S who had adapted it from Apy's blog quite some time back and ever since then have been baking this regularly. Yes!!!You heard me right.It is baked:-)The very pictures on their blogs will make you droll...especially this recipe.I thought this was another good recipe for my starter for 7 Day Blogging Marathon an event started by srivalli

INGREDIENTS
The original recipe is here

Onion 1 medium sized

Tomato 1 medium sized

Gram flour 1/4 cup

Ginger garlic paste 2 tsp

Coriander powder 2tsp

Cumin powder 2tsp

Chilli powder 1 tsp

Coriander leaves 2 tbsp

Paneer 200gms

Oil 1 tbsp

Salt to taste

PREPARATION

Cut the onion and tomatoes finely.

In a pan add the oil and heat it.

Now to the oil add the onions and fry till it becomes transparent.

At this stage add the gram flour and saute in a medium flame till a good flavour comes out
Time to add the tomatoes and saute for another minute.

Now add all the powders and saute for a minute or so.

To this mixture add the grated paneer, salt and saute.

Switch off the heat and add the coriander leaves and mix well


Now cut the peppers horizontally like this.

Preheat the oven to 180C

Line the tray with an aluminum foil.

Stuff the peppers with the cooked paneer mixture and place them in tray


Bake for 30 - 35 minutes.

LOOK AT THIS....................


wOULD YOU ASK FOR A BETTER STARTER?????????


Yeah this is for today's starter, i need other recipes to fill my plate as well, So why don't you Hop with me to see my fellow marathon blogger to add their lovely dishes to fill my plate
Srivalli,
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, PadmaPJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha,

Thank you S.S.This starter is very much looked forward to in my home:-)