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Saturday, September 22, 2018

Palak Paneer

Ingredients:
400 grams of Paneer
3 medium sized Tomatoes
2 medium sized Onions
1 large bunch of Spinach(Palak) Leaves or Nelabasale(Water leaves)/ 6-8 cups chopped Spinach(Palak) Leaves or Nelabasale(Water leaves)
4 Cloves
1/2 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 - 2.5 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
3 - 4 Green Chillies
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
1/2 cup of Milk
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Oil

Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.

Chop spinach leaves, tomato, onion, ginger, garlic into small pieces as shown in the picture below. Cut the green chillies into two halves.

Put 1 TBs of oil in a pan and heat. Add cloves, 1 bay leaf, cinnamon, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic, green chillies and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.

Add chopped tomatoes, spinach leaves, salt and mix them well. Cook them well in a low flame.


Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.

Put 1-1.5 Tbs oil/butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and dry them for few seconds.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well. Put this to gravy and mix them well. Keep this in low flame for about 2-3 mins.

Put cream of milk, milk, cahsewnuts in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.

Roast the diced paneer until it turns light golden colour as shown in the picture in a tawa by sprinkling little amount of oil. Sprinkle little amount of salt.


Add the roasted paneer immediately and mix well.

Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.

Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.

Serve hot. It goes well with Chapathis/Paratas.

Saturday, September 15, 2018

Potato ( Batate / Aloo) Halwa

Ingredients:
2 KGs Potatoes / Batate / Aloo
7 - 8 cups Sugar
3.5 - 4 cups Ghee
1 cup broken Cashew Nuts
8 - 10 Cardamoms

Recipe:
Add requirement amount of water and pressure cook the potatoes. (4 - 5 whistles)

Once the pressure goes off, remove the outer skin and grate/mash them as shown in the picture below.

Grind this into smooth paste as shown in the picture below.

Remove the cardamom seeds from cardamom, mash them and keep them aside. Dry roast the cashew nuts in a pan or microwave and keep it aside.

Put 7-8 cups of sugar, around 2 cups of water in a thick bottomed vessel and prepare the sugar syrup.(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.)
Put the ground cooked potato and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins. 

Add half of the ghee and mix them well. Keep stirring the mixture in medium flame for another 15-20 mins.

Add broken cashew nuts, and remaining ghee and mix them well. Stir the halwa continuously in medium flame until it thickens.

Add mashed cardamom and mix well.


Stir the halwa continuously in medium flame until ghee starts separating or until it leaves from the bottom.


Apply little amount of ghee to the plate, pour this halwa and spread it using one flat spoon as shown in the picture below.

Once it is cooled to room temperature make them into slices and store them in an airtight container.

Saturday, September 8, 2018

Roasted Jackfruit Seeds

Ingredients:
1 cup Jackfruit seeds

Recipe:

Dry roast the Jackfruit seeds in a heavy bottommed vessel for about 20-30 mins in low flame until it is cooked. (By covering the lid and keep stirring in between.)


Remove the skin and serve hot as is or along with salt and chilly/pepper powder.

Saturday, September 1, 2018

Ere Appa / Rice Malpuri

Ingredients:
1.5 cups White Rice(Sona Masuri preferred)
1.5 cups grated Coconut
1.5 cups Jaggary
4 - 5 Cardamoms / Elakki
Salt to taste
Ghee

Recipe:
Soak rice in water for about 3-4 hours. Wash the rice in water for about 2-3 times.


Grind the soaked rice, grated coconut, cardamom into smooth paste by adding little amount of water. Add jaggary, salt and grind them for about 1 min. The consistency of the batter should be like that of milk.

Put around 1.5 cup of a ghee in a heavy bottomed vessel and heat. (Preferred: Non Stick Pan). Gently pour around 1/2 spoon of batter as shown in the picture below.

Cook both the sides of Ere appa until it turns into light golden in color.


Take them from Pan and serve hot. Ingredients mentioned above will serve around 15 Ere Appas.

Saturday, August 25, 2018

Pathrode Pakoda

Ingredients:
1 Pathrode Roll
1 medium sized Onion
5 - 6 strands of Coriander leaves
2 - 3 strands of Curry leaves
Small piece of Ginger
2-3 Green Chillies
1/2 cup Rice flour / Akki hudi
1/4 cup Corn flour
1/2 - 3/4 tsp Chilly powder
10 - 12 Cumin seeds / Jeera
Big pinch of Asafoetida powder
Salt to taste
Oil

Recipe:
Cut the Pathrode roll into medium thin pieces and scatter it as shown in the picture below . Cut the onion into thin pieces as shown in the picture below. Crush the curry leaves, green chillies, ginger as shown in the picture below. Chop the coriander leaves into small pieces as shown in the picture below.

Put this chopped ingredients in a vessel. Add salt, chilly powder, cumin seeds, asafoetida powder, rice flour, corn flour and mix them well by adding little amount of water. (Don't make the batter too thin.)


Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil as shown in the picture below. Fry them in oil until they turn golden in color.

Serve hot along with tomato ketchup.

Saturday, August 18, 2018

Pathrode Rava Fry

Ingredients:
1 Pathrode Roll
1/4 cup Rice flour
1/4 cup Semolina / Bombay Rava (Preferred: Small)
2 tsp Corn flour
1/4 tsp Turmeric powder
Salt to taste
Big pinch of Asafoetida powder
1/2 - 3/4 tsp Chilly powder
Coconut Oil

Recipe:
Cut the Pathrode Roll into medium sized thin pieces as shown in the picture below.

Put rice flour, semolina, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.

Roll the pathrode pieces over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the Pathrode pieces and apply little oil over the pieces shown in the picture below.

Turn both the sides of Pathrode pieces frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It can be eaten as is or can be served along with rice and any kind of mild Thove/Dal or Rasam.