Monday, September 29, 2014

Paneer Tikka Masala

http://www.youtube.com/watch?v=eHUoBhYSGAg&feature=youtu.be#


                    Paneer Tikka Masala





Ingredients:

·         100gm Paneer( 12 -15 medium size paneer cubes)
·         1 medium size Onion (chopped into cubes)
·         1 medium size tomato(Cut into cubes)
·         1 small capsicum/Green bell pepper(cut into cubes)

For marinating

 2tablespoons oil
1teaspoon Chilli powder
½  teaspoon garam masala
¼ teaspoon turmeric powder
A pinch of black pepper powder
1teaspoon Ginger paste
1 teaspoon garlic paste
2-3 teaspoons lemon juice
Salt to taste
2-3teaspoons full cream yogurt


  For Masala


·         2-3tablespoons oil
·         ½  cup tomato puree
·         ¼ cup Coconut milk
·         2 teaspoon dried methi(fenugreek) leaves
·         ½ tsp cumin  powder
·         1tsp coriander powder
·         1 tsp Chilli powder
·         1 green chillies(finely chopped)
·         1 medium size onion(finely chopped)
·         Coriander leaves to garnish(Cilantro)
·         Salt to taste



Method:

Step1:  Take all ingredients for marinating, mix well and add chopped vegetables, paneer cubes. Combine well. Allow to marinate for 30 minutes.

Step2:  Grill the marinated vegetables and paneer in a skewer for about 15 minutes(turn the skewer inbetween) or until done (depends on the oven you use). Paneer turns light brown in color. Now the paneer tikka is ready.


Step 3: Heat the oil in a pan, add onions, green chillies,  sauté for a minute. Add tomato puree, chilli powder, coriander powder, cumin powder, methi leaves. Fry for 2minutes. Add coconut milk. Boil for 2-3 minutes. Add paneer tikka, salt, 1/2 cup of water with the leftover spices used for marination, coriander. Cover the lid and cook in a medium low heat for 5 minutes or until done. Saute in between to avoid from getting burnt. Paneer becomes soft(not too soft), make salt adjustment and sauté it to drain out excess of water to get thick gravy.


Note:


  •  Best served with roti/Chapathi with lemon wedges.
  •  Relish these yummy tikka's as starters if you don’t like masala gravy and save yourself the trouble of further mess in kitchen.

Easy and Quick Puffed Rice Snack



 Puffed Rice Snack




 Preparation time: 5minutes                                                                    Servings: 3
Cooking time: 10minutes
Total time: 15minutes


Ingredients:

·         200gm Puffed rice                         
  2tbsp Oil
·         1tsp Chana dal
·         1tbsp split peanuts
·         Mustards(optional)
·         1 medium size Onion (finely chopped)
·         3 Green chillies(split into two halves)
·         Pinch of turmeric powder(optional)
·         ¼ cup grated coconut
·         Lemon juice 1 ½ tablespoons
·         Coriander leaves
·         Salt to taste
 



Method:

Step1Soak puffed rice in water for 2minutes and drain out the excess water.




Step2: Heat oil in a non-stick pan, add mustards,chana dal, peanuts. Fry until peanuts, dal, turn light brown color.



Step 3: Add onion,green chillies. Fry until onion is translucent. Add turmeric and sauté it.



Step 4: Add stuffed rice, coconut, salt and sauté for 3 – 4 minutes in a medium low heat and turn off the heat. 

Step5: Garnish with coriander leaves, add lemon juice and mix well.




Note:

  • Do not cover the lid while cooking, Saute it frequently.
  • It could be served as breakfast or enjoyed as snack.



















Wednesday, September 24, 2014

Puliyogre(Tamarind Rice)




                  Puliyogre









Ingredients:


  • Chana dal : 2tablespoons
  • Urud dal: 1tablespoon
  • Toor dal: 1tablespoon
  • Sesame seeds: 4tablespoons
  • Dried Red Chillies: 6-8 No’s
  • Dried Coconut: 1/4 cup(Shredded)
  • Coriander Seeds : 1tablespoon
  • Black Pepper corns: 1/2 teaspoon
  • Cumin: 1teaspoon
  • Tamarind paste:1/2 cup
  • Crushed Jaggery : 1 ½ teaspoons



For Seasoning


  • Mustard: 1/2 tablespoon
  • Oil: 3/4 cup
  • Garlic cloves: 5-6(Optional)
  • Groundnuts: 1/4cup
  • Sesame seeds: 1tablespoon
  • Shredded Dried Coconut: 4tablespoons
  • Curry leaves
  • Salt to taste



Method:

Step1: In a frying pan dry roast all ingredients in a medium-high heat. At first add toor dal, chana dal, urud dal and fry till light brown for about 3-4 minutes when its almost done add peppercorns, coriander seeds, red chillies, cumin, dried coconut. Fry for a minute. Fry sesame seeds separately till light brown. In a mixer combine all ingredients to make coarse powder.


Step2: In a sauce pan, add tamarind paste, 2cups of water, boil for 6-8 minutes. Add jaggery, powdered ingredients and continue boiling for 4-5minutes or till it becomes a thick paste.

Step3: Heat oil in frying pan, add mustard's, groundnuts and fry for a minute. Add garlic, dried chillies, curry leaves and saute for a minute, add sesame seeds, coconut and turn off stove. Combine with thick paste prepared, add salt, mix well.






Note:

  • Mix the desired amount of puliyogre with cooked white rice. Make salt adjustment.
  • Sufficient for eight servings(of about 1kg of rice).Combine with rice half an hour prior to serving
  •     .To get the texture ensure not to make fine powder of ingredients(It goes well with rice when its coarse)


Monday, September 22, 2014

Healthy and tasty Methi Rice




                  Methi Rice


Methi Rice







Ingredients:

  • Fresh green peas/dried peas(soaked in water 8hours): 200gm
  • Rice : 1 1/2 cup
  •  Fenugreek leaves: 1cup (Roughly chopped)
  • Garlic cloves: 12-15(Lightly crushed)
  • chilli powder: 3/4 teaspoon(Based on your spice level)
  •  Salt for taste
  • Mustard: 1/2 tablespoon
  • Oil: 4 - 5tablespoons
  • Water : 3 cups



Method:
Step1:Heat oil in a cooker, Add mustards and wait till it splutter. Add crushed garlic and saute till it reaches light brown color. Add peas,chilli powder, fry for a minute.




Step2: Add fenugreek leaves. Fry for 3-4 minutes.  Add 3 cups of water, salt, bring it to boil.
                                         




 Step3: Add washed rice, make salt adjustment and cover the lid. Bring two whistles in medium high heat. Once pressure is released mix the cooked rice well to combine all ingredients. Do not over stirr. Your healthy and tasty methi rice is ready to eat.

                                      







Note: Serve warm with Raita
(Raita: one medium sized onion, one small tomato, finely chopped. Mix with full cream yogurt, add cilantro leaves, pinch of salt)