Paneer Wrap

I wanted to try a different recipe with paneer this time. Something which is tasty, easy to make and light.

This recipe has given a boost to my passion for cooking, Because it was super hit......

Here comes the recipe:

Ingredients:

1. Paneer                                                           250gms

2. Curd                                                               2 tablespoon

3. Ginger+Garlic paste                                    1/2 tsp

4. Jeera Powder                                                1/4 tsp

5. Red Chilli Powder                                         1/2 tsp

6.Turmeric powder                                           a pinch

7. Capsicum                                                       1/4 cup( thin slices)

8. Onion                                                              1 large + 1/2

9. Garam Masala                                               1/4 or less tsp

10. Kasthuri Methi  (leaves)                                1/2 tsp crushed

11. Tomato Ketchup                                          as required.

12. Butter

13. Chapati                                                             4 no.s

 For Green Chutney:

1. Green Chillies                                  3-4 (according to your spice level)

2. Coriander Leaves                            a handful

3. Jeera                                                   1/4 tsp

4. Garlic                                                  1-2 pods

5. Salt

Method:

1. Cut the paneer into small cubes. Grind 1/2 onion into fine paste. Add curd, onion,ginger+garlic paste, jeera powder, turmeric powder, half of the chilli powder, kasuri methi leaves and salt. Mix it nicely.

2. Add the paneer cubes to this curd mixture. Leave it for 20 mins.

3. Meanwhile, put all the ingredients under green chutney in the mixer and grind it into a fine paste.

4. In a pan , add butter, Sliced onion, Capsicum . Saute until they are soft. Now add in the marinated paneer into the pan. Toss it nicely.

5. Add the remaining red chilli powder, garam masala and toss it nicely.

The mixture should be dry .

Now the mixture is ready and the green chutney.

6. Take a chapati. Add 1/4 tsp of green chutney or according to your taste.

7. Then spread 1/4 tsp of tomato ketch up. Finally at the centre of the chapati lengthwise add the paneer mixture. Just close the 2 sides at the centre. cut it into half.

* be careful that the mixture does not drop out.

8. Heat a tawa. Add a tsp of butter.

Keep these wraps on the tawa for few seconds and flip it on the other side.

Your tasty , delicious Paneer Wraps are ready.

Dry Baby Corn with a Rich Flavour of Pepper

Once when we went to a restaurant to have dinner. My Husband ordered baby corn starter.

From then I wanted to make something different with Baby corn which is Dry, Crispy with less oil and yes tasty tooo.

So from the very little experience I have gained from Cooking I have tried out this recipe .

Ingredients:

1. Baby Corn                                              4-5

2. Capscium                                              1/4 cup

3. Onion( Ordinary/ Spring Onion)       1 Medium/ 2-3 Spring Onions'

4. Tomato Ketchup                                    1 to 1 1/2 tsp

5. Soya Sauce                                            1 to 1 1/2 tsp

6. Maida                                                     2 Tablespoon

7. Corn Flour                                              1 Tablespoon

8. Pepper  Powder                                    1 Tablespoon+ 1/4 tsp

9. Green Chilly                                           1

10. Salt

11.Oil

Method:

1. Cut the baby corn into 1/2 inch . You can cut the 1/2 inch baby corn into 4 pieces or 2 pieces of your choice.

2. In a bowl mix maida , corn flour , 1/4 tsp pepper and salt. Add little water add make a thick paste.

3. Add baby corn into the thick paste. Let it remain soaked for 15mins.

4. Slice the onion length wise. 

5. Add little oil in a non-stick pan. I am mentioning non-stick pan because when you fry the baby corn it would stick to the bottom of the pan.

6. Once the oil is hot , Fry the marinated baby corn . It would stick with one and another , but don't worry you can separate them with a spoon or ladle.

7. Fry them until they turn brown. Once it turns brown. Turn off the flame.

8. Transfer it to a plate. Add little oil in the same pan. Add curry leaves , onion and green chilly. 

Saute until the onion turns brown. Now add in the thinly sliced capsicum. Close the lid and cook for 2 mins.

9. Now add the tomato ketchup, soya sauce  and pepper powder. Toss it nicely until it mixes evenly. Cook for a min and then add the fried baby corn . Toss it with little bit of salt. Sprinkle little bit of water . Close the lid and cook in a medium flame until the baby corn turns soft. If you feel the baby corn is not cooked , sprinkle little water and cook.

10. See to it you don't add lot of water. Once the baby corn is cooked and becomes soft. Just cook  it in high flame for a min and turn off the flame to make it little crispy.

Your Fried Baby Corn is ready.

Matar ka Pulao / Green Peas Pulao

Simple yet very tasty and healthy recipe made with fresh green peas , with a very good flavour of mint/pudina.

This is a one pot meal which can be quickly made and packed for your loved ones.

Ok now to the recipe..............

In the pic is Peas Pulao and Fried Baby Corn with Rich Flavour of Pepper

Ingredients:

1. Rice (Ordinary/ Basmati)                                                         1 cup

2. Green Peas                                                                                 1/2 cup

3. Onion                                                                                           2 (Medium)

4. Potato                                                                                         2

5. Cashew                                                                                       10-12

6. Ginger and Garlic                                                                       1/2inch + 6-7 pods

7. Pudina/Mint                                                                              a handful

8. Green Chillies                                                                             3-4

9. Turmeric Powder                                                                    1/4 tsp

10. Bay leaf

11. Cinnamon 

12.Cardamom                                                                              2

13. Ghee 

14. Oil

Method:

1. Soak rice in water for 15 mins. Slice 1 onion length wise and keep it aside.

2. Grind Mint/Pudina , Ginger, Garlic , Onion and Green Chillies into a fine paste. Add little water to make it smooth.

3. In a Kadai add oil+Ghee , bay Leaf, Green Cardamom, Cinnamon, Sliced onion, Cashew. Saute until the Onion turns pink. Add in Salt .

4. Add the grounded paste . Saute till the raw smell goes add the turmeric powder. Now add in the Green Peas and Potato . Cook for  2 mins and turn of the flame.

5. In a pressure cooker / rice cooker add the raw rice along with the peas masala. Add 2 cups of water. Cook for 2-3 whistles.

Green Peas Pulao is ready.

Kanda Poha/Aval Upma

Poha or Aval is flattened rice which swells when added to Hot water. There are lot of variety of Poha/ Aval available . According to my experience its good if you use Poha/ Aval which is in the pic below....

You will get the thin variety also available but those usually take long time to cook.

Ingredients:

1. Poha/ Aval                                              1 cup

2. Onion                                                       1

3. Green Chilly                                            2

4. Fried Ground Nut(without skin)         1/4 cup

5. Curry leaves

6. Coriander  Leaves

7. Turmeric Powder                                a Pinch

8. Salt

9. Oil

10. Lemon Juice                                            1/4 tsp

11. Mustard Seeds

Method:

1. Boil 2 cups of water in a vessel. Once the water boils wash and add the Poha/ Aval into the boiling water.

2. Switch off the flame. Let the poha/ Aval remain in the Hot water for 3 mins.

3. Then Stain the water and Spread the Aval/Poha in a plate and let it dry for 2 mins.

4. In a kadai, Add oil , Mustard Seeds, Green Chillies, Curry leaves . Saute them and then add Onion, Turmeric Powder and Ground nuts.

5. After a min add the Poha/ Aval. See to it it is dry and does not have water in it.

6. Add the lemon Juice. If you feel the poha is dry or not cooked Just sprinkle few drops of water,
Close the lid and cook for 2 mins. Garnish with Coriander Leaves.

Your Yummy and Tasty Breakfast or Snack is ready.

Matar Ki Sabzi/ Green Peas Masala

I would tell you this Gravy is a Go Go for Chapati. Very simple to make , Less time consuming and your tasty dinner is ready.....

I actually wanted to combine Green Peas either with Paneer or with Potato/Aloo but then I thought let's give a try with only Green Peas and Yes Everyone at Home liked it....

Ok Now to the Recipe.......

Ingredients:

1. Fresh Green Peas                                                         1 cup

2. Onion                                                                            3 Medium

3. Tomato                                                                         2 Medium

4. Green Chilli                                                                   1

5. Ginger+Garlic                                                              1/2 inch+7 Garlic Pods

6. Turmeric Powder                                                        a pinch

7. Garam Masala                                                              1/4 tsp

8. Jeera Powder                                                              1/2 tsp

9. Red Chilli Powder                                                      1/2 tsp

10. Coriander Powder                                                   1/2 tsp

11. Bay Leaf                                                                      2

12. Coriander Leaves                                                    to garnish

13. Cashew                                                                      12-15

14.  Warm Milk                                                                           1/4 cup

15. Butter/ Ghee                                                    

Method:

1. Peel the skin and take out those fresh green Peas.  Boil them with little bit of salt until they turn soft.

If your using green patani, Soak it in water for 2-3 hours because they are a little Hard and takes lot of time to cook.

2. Next, take 1 onion cut it into thin slices. Meanwhile soak the cashew in warm milk for 15 mins.

3. Take the remaining onion, Tomato and Ginger+ Garlic , Grind them into a fine paste.

4. Once the cashew is soaked for 15 mins, Grind it into a fine paste.

5.In a kadai add Butter/ Ghee , then add bay leaf , Sliced Onion. Be careful so that the butter does not turn brown.

6. Once the Onion becomes soft add the Onion+Tomato+ Ginger+ Garlic Paste. Add little salt.
Cook for 2-3 mins with the lid closed in medium flame.

7. Then add in all the species, Mix it nicely and cook for 4 mins. If needed add little water.

8. Then stain  the water from the green peas and add the peas to the gravy. You can add the water
which you have used to boil the green peas if required.

9. Finally comes the master, Cashew Paste into the gravy . Cook for 3 mins with lid close in low flame.

If needed add water. Your Green Peas Masala is ready. Garnish with Coriander Leaves.

Beans Paruppu poriyal/ Beans cooked with cereals

This recipe is always a win win lunch at home. It just pleases your tummy with the rich taste of dal/paruppu and the coconut ground masala.

Just a cup of poriyal and a cup of rice with little ghee on top will make your day.

Straight to the recipe.

Ingredients:

1. Beans                                                            250gms

2. Thuvaram paruppu/ Dal                                   3/4 cup

3. Coconut                                                          1/2 cup

4. Green Chillies                                                2-3(adjust according to the spiciness if the chilli)

5. Ginger                                                            1/2 inch

6. Garlic                                                              4 pods

7. Onion                                                              1

8. Turmeric Powder                                          1/4 tsp

9. Mustard Seeds

10. Ulathamparappu                                       1/4 tsp

11. Fennel Seeds                                               1/4 tsp

12. Curry Leaves                                                 a handful

13. Coriander Leaves                                       to garnish

Method:

1. Soak the Paruppu/ Dal in water for 10mins.Cut the beans finely and boil it with salt. Cook until they become soft.

2. Boil Dal/Paruppu in 1 cup of water in a cooker for 2-3 mins. Stain the water if it remains and keep the dal seperately.

3. Now, Chop the onion finely. Grind Coconut, Ginger, Garlic and green Chillies along with Fennel Seeds into a fine paste.

4. Add oil in a kadai. Then Add in the Mustard Seeds, Ulutham paruppu and onion. Saute till the onion turns golden brown.

5. Then Add the Grounded paste . Saute it nicely. Be careful not to burn it. As it will stick to the bottom of the kadai.

6. Add turmeric powder, Salt  and saute it for a min then add the boiled Beans and Dal. Mix it nicely .

7. CLose the lid and cook for another minute in low flame. 

Your Beans Paruppu Poriyal is ready. Garnish it with Coriander Leaves. 

Serve it with Hot Steamed Rice with Ghee on top. 

Cabbage Curry/ Cabbage Kootu

Very Efficient use of  Cabbage with the soft flavour of payatham paruppu and the grounded mixture
mixture of ginger, garlic.
It is a very healthy recipe and very very easy to make. It just takes 15mins and your lunch is ready.

 I made this cabbage kootu along with lady's finger.

  I have written down recipes for both.

Ingredients:

1. Cabbage                                             1 cup (Tightly packed)

2. Payatham paruppu                                  1/2 cup

3. Ginger                                                 2 pieces( of 1/2 inch )

4. Garlic                                                  6-7 Pods

5. Green Chillies                                   2-3

6. fennel Seeds                                     1/4 tsp

7. Mustard Seeds

8. Turmeric Powder                              1/4 Tsp

9. Curry Leaves                                      a hand ul

10. Coriander Leaves                             to garnish

11. Dry Red Chillies                               2 To garnish

I have not used Coconut in this recipe. But if your a coconut lover you can add it when you grinding  ginger, garlic and green chillies.

11. Coconut                                            1/4 cup(OPTIONAL)

Method:

1.Soak the Paruppu/ Dal in water for 10 mins. Finely Chop the cabbage .

2. Grind Ginger, Garlic, Fennel Seeds and Green Chillies into a fine paste.

3. In a pressure cooker, Pour in oil Then add Mustard Seeds and the grounded paste.

4. Add Turmeric powder , salt saute it for 1 min. Then add the cabbage and dal/parappu along with 2 cups of water.

5. Pressure Cook for 2-3 whistles then turn off the flame.

6. Add a few drops of oil in a pan . Add in the red chillies and curry leaves.

7.Pour this into the Kottu.


Serve it Hot with Steamed rice.

Lady's Finger Poriyal

Everyone prepares Lady's Finger in their own style. But I prefer this way.

Please try it this way and Let me Know your Feedback.

Ingredients:

1. Lady's Finger                                        250gms.

2. Onion                                                      1

3. Curry leaves                                         a handful

4. Mustard Seeds                                  

5. Sambar Powder(red chilli+coriander powder+turmeric powder)                    1 tsp

6.Oil

7. Salt

Method:

1.Whenever you make Lady's Finger cut them as preferred . Take a pan add 1 tsp oil and little salt. Fry these lady's finger for 2-3 mins tossing in between.
This will reduce the stickiness.

2.Cook Until they are half cooked. transfer it to a plate.
Now add oil to the same pan, Mustard seeds, Curry leaves and chopped onion. Once they turn pink, Add in the Lady's Finger. Cook for 3 mins tossing in between.

3. Then add the Spices and cook till the lady's finger is soft . Add salt if required.

Your lady's Finger is Ready. If you need it to be crispy then fry little more.

Rasmalai

Can anyone tell NOooooooooooooooooooooooooooooo to Rasmalai... I think most of us would die for this one sweet always, anytime and anywhere....

You may think its is very difficult to make it at home... Your wrong . I will help you to make it using very easy step... Yes it will be as tasty as you want it to be.

Ok shall we go straight to the recipe...

Ingredients:

1. Paneer                                          200gms

2. Milk                                                1/2 litre  + 1/2 cup

3. Sugar                                               1 cup + 2-3 tablespoon

4. Pista+Almond                                1/4 cup

5. Milkmaid                                         2 tablespoon(optional)

Method:

1. Scrap the paneer finely as shown in the figure below. Soak the almonds in warm water for 15 mins.

2. Knead it into a smooth dough. No need to add water or any other substance.
Knead it atleast for 5 mins so that there are no lumps. If you knead nicely the finishing of your rasmalai will be good. Leave the dough for 5 mins .

3. Make very small balls rolling them in between your palm. Be careful so that there are no cracks. I have added a photo for your reference.

4. Now in a pressure cooker add 4 cups of water and 1 cup of sugar.

Bring it to boil. Once it starts boiling add these paneer balls slowly into the boiling sugar syrup .
Close the lid with the whistle and pressure cook until 2 whistles.

5. Turn off the stove and place it undisturbed until the pressure goes on its own. If you remove the pressure your paneer balls would be hard.

6. Meanwhile pour the milk in to non-stick pan. I am mentioning non-stick pan because you need to boil the milk to half of the quantity. Which means as you boil the milk, it will become thick and it will stick to the vessel.

To avoid this use non-stick pan.

7. Add sugar to the milk. Adjust the sugar according to your level of sweetness. I added 2 tablespoons. If your using Milk maid,  mix it with little hot milk and pour it into the pan.

8. Peel the skin of almond and cut them into thin slices . Chop the pista too. Add the Chopped Nuts. Bring it to nice boil until it becomes thick.

9. Keep on stirring the milk. The thick milk will stick to the sides of the pan. Just push the ends using a spoon .

As shown in the pic below.

10. Once it attains a thick consistency, Switch off the flame and allow it to be warm.

11. Once the pressure is reduced in the cooker, Remove the lid and take out those small Balls separately. Squeeze each paneer balls carefully so that the water is released.

When you press the balls and the sugar syrup comes out, the paneer balls will retain their shape. So need not worry.

12. Add these paneer balls to the milk.

Place them in the cups and refrigerate.

Your tasty Rasmalai is Ready.