Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the first time in my blog and the credit goes to Srivalli of Cooking4allseasons!! Yes! For the next fresh month January of the very new year 2009,I am going to host the event of  Microwave Easy cooking, fondly referred as MEC.So far,this event has been very useful and a hit among the bloggers...thanks to Srivalli,for bringing up a nice theme:)Hope you all will send me entries that will overflow my mail box!

And the Theme is MEC: Paneer.....

To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Paneer. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and  MEC: Announcement.

3.Kindly use the attached Logo.
4.Send in your entries with MEC:Paneer as subject line,to tvijayanand1904@gmail.com with the below details:
Your Name:
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Picture
Last date for sending in your entries is Jan 31st.

Round-up of the event will be posted on February 1st week.

You can send as many entries as you want,and if you already have a dish in your blog which satisfies the needs of the event,you can send that also,but kindly repost it in your blog for the event!

5.Non blogger's entries also are welcome! Send your recipe and picture of the dish to the given mail ID...

     "Now A Recipe from my friend Sangeeta!

Channa and Batura

 

Channa Masala:

Ingredients:

Channa	1/4 kg or less
onions	2 finely chopped
potato	1 big boiled,mashed
Dhania powder	2 tsp
Red chillies powder	1 tsp(accordingly as u are adding green chillies with tomatoes)
Garma masala	1 tsp
turmeric	1/4 tsp
bay leaf	1
Oil	3 tbsp
Salt	as per your taste

To Grind:

Tomatoes	2
Green chillies	3
Ginger	1"inch
Coriander	Less than quarter bunch

Method:

1. Soak Channa overnight.

2. Boil channa in cooker adding Little salt until soft.

3. In a pan add oil,fry bay leaf,add the onions,fry till light brown

4.Now add the mashed potato and mix well.

5. Add the tomato mixture and the masala powders. Mix till it leaves oil.

6. Add the boiled channa. mix well

7. Add water (u can also add the water in which we boiled channa) according to the consistency required

8. Boil the channa for 10 mints in low flame.

9.Serve with batura.

For batura:

Maida - 2 cups

Wheat flour - 1 hand

Curd - 2 tbsp

Salt,water - As needed

Method:

1. Knead the dough
2. Roll into desired size,bit thicker than our normal pooris and fry the baturas.
3. Serve with channa masala!

 

I am not able to post my recipes this month and missed some of your posts also,kindly bear with me for another 2 weeks,I will be back as usual!!!

WISHING ALL MY FELLOW BLOGGERS AND READERS A HAPPY AND PROSPEROUS NEW YEAR!!!

PUDALANGAI KOOTU RECIPE

        I had this kootu in my friend ‘B’ s place,she made this with her yummy tangy,spicy kaara kuzhambu so this one made an awesome combo with its mild and flavorful taste!

INGREDIENTS:

Snake gourd/pudalangaai	2 nos.
Split chick peas/Kadalai paruppu/channa dal	1/4 cup
Split green gram/paasi paruppu/mung dal	2 tblsp
Turmeric	2 pinches
Salt	As needed

To grind:

Coconut	1/4 cup
Rice flour	1/4 tsp
Green chilli	2-3 nos
Cumin seeds	3/4 tsp
Small onion/shallots	2 nos.

To temper:

Oil(I used coconut oil)	1 tsp
Mustard	3/4 tsp
Black gram/Ulutham paruppu	1 tsp
Curry leaves	A sprig

Method:

1. Clean and cut the snake gourd to ur desired size cubes.I chopped little fine.
2. Take both the dhals in a small pressure cooker and just add enough water to immerse the dal.Add turmeric and stir well. Add the chopped veggie over it (don’t stir)
3. Pressure cook till 2-3 whistles in medium flame.(I kept in one of my  pressure cooker container,along with rice..not directly.You can follow stove top method as well!)
4. Grind the coconut,rice flour and green chillies first ,with little water and then add the cumin seeds and shallot lastly and grind coarsely.
5. Open the pressure cooker after the pressure gets released by itself.Add the ground paste  and salt and mix in well and bring to boil.
6. After it boils,switch off the heat and temper it with the items given under the To temper table.

Serve as accompaniment with vatral kuzhambu or kaara kuzhambu… I tasted with roti,tasted good too :)

 

                 One sad news I dropped my camera down and my lens which I use for taking step wise picture is stuck…I have to take it to Nikon service centre and get it done,which will not happen in recent days. May take more than 2 weeks. Still I have another lens,so hope fully I will post some recipes but not sure about stepwise pictures!  Even this was lying in my drafts as this is a simple and boooooring recipe

            And since most of you all are going on break and holidays,I am wishing you all bloggers and my readers A HAPPY NEW YEAR!  Wishing each and every one a Prosperous New year!!

Catch you all after New year!

               This is a wonderful kurma I found in Prema’s Cook book blog!  I have made this so many time and now ended up in a modified recipe,which suits my family’s taste.. I usually make this kurma with chapathi but as Prema have mentioned this goes well with poori…Also tastes the best with Parotta.. 

Ingredients:

Potato	1 no.
carrot ,small	1 no.
beans	10 nos.
cauliflower	small portion
peas	1 fist full
onion	2 nos.
tomato	2 small sized
ginger garlic paste	2 tsp
turmeric	1/8 tsp
redchilli powder	1 tsp
garam masala	1/2 tsp
curry leaves	1 sprig
coriander leaves,chopped	2 tblsp
salt	as needed

To Temper:

Elachi	1 no.
Clove	1 no.
Cinnamon	1 inch piece
Bay leaf	1 no.
Jeera	1 tsp
Oil	2 tblsp

To grind:

Coconut	2 tblsp
Fennel	3/4 tsp
Khus khus	3/4 tsp
cashew nuts	5-8 nos.
Fried gram dal(pottu kadalai)	1 tsp

Method:

1. Chop the veggies to fine cubes,also chop the onions and tomatoes finely.
2. Grind the ingredients under the table “To grind”  to a  smooth paste.
3. Heat a small pressure cooker/pan with oil and add the tempering items in the table “to temper”.
4. After the cumin splutters,add curry leaves .
5. Add onion and fry for a minute and add the ginger garlic paste and fry in low flame till the raw smell of the ginger garlic paste disappears.
6. Add the tomato and add the salt and fry for a minute till the tomatoes becomes mushy.
7. Add the ground paste,followed by the red chilli powder,garam masala powder and turmeric powder.
8. Fry in low flame till the raw smell goes off(3-4 minutes approx.).Add the veggies and a cup of water and mix well.Check the salt.
9. Pressure cook for 1 whistle and after the first whistle simmer for 5 minutes.
10. Open after the steam releases completely and add 2 tblsp of chopped coriander leaves and mix well. Serve with poori/parotta or chapathi!

              I have made in larger quantities two three times for get together,never failed,hope this helps budding cooks….Tastes very similar to hotel kurma!!

Note:

Please dont skip curry leaves and coriander leaves as it gives a nice flavor! You can also add soya chunks with the veggies!

A NO ONION,NO GARLIC RECIPE
       
      The original recipe uses broccoli,since me and my hubby don't like broccoli,I tried with cauliflower.. I liked this recipe when I tasted first time at Sangeeta’s house,though she had made with broccoli…I asked her the recipe,but she was not able to give that time…Since she told me the recipe source,I just got the cookbook from Library ..

Recipe source : Nita mehta,modified a bit according to my taste

Ingredients

For Kofta:

Cauliflower,grated	1 & 1/2 to 2 cups
Potatoes	3 nos.,boiled & Mashed
Cornflour	1 & 1/2 tblsp
Garam masala	1/4 tsp
Chat masala	1/4 tsp
Pepper powder	1/4 tsp
Baking powder	1 pinch
Salt	As needed(3/4 tsp)
Oil	For deep frying
Cheese stick	1, Cut into 8

For Gravy

Tomato puree	1 cup
Oil/Ghee	2 tsp
Jeera/Cumin seed	1 tsp
Ginger chopped	1 tsp
GInger paste	1 tsp
Garam masala Powder	1/2 tsp
Red chilli powder	1/2 tsp
Coriander powder	1 & 1/2 tsp
Salt	As needed
Coriander leaves,chopped	4 tbslp
Milk	1 cup
Cream	1/4 cup

 

Method:

1. Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
2. Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
3. Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
4. Make small balls,by keeping the cheese cubes inside as shown in the picture.
5. Deep fry in medium flame till golden brown and keep aside.
6. For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree
7. Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
8. Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
9. Add milk and cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.

  10.  Yummy cauliflower kofta curry is ready to enjoy with roties or any pulavs.

I dint add cream,just added milk… It was really yummy ,just melt in ur mouth,my kid loved and enjoyed thoroughly!!I am trying no onoin no garlic recipe for the first time and totally satisfied with the taste!

Notes:

FOR LOW FAT VERSION: I have made this with cheese in the middle,you can skip that and make just the koftas and pan fry the balls in paniyaram pan. You can try stuffing grated paneer or some mixed grated vegetables(carrot,cabbage and capsicum) too instead cheese for a different version.

 

      Few weeks back I realized I make only few repeated paneer dishes at home which we all got bored of…Then when I saw this easy Chilli paneer recipe in Nita Mehta’s booklet I borrowed from library,I just cant wait to try it,it was very simple yet one of the favourite style of recipe which my kid loves…He loves Indo Chinese fusions like Gobi manchrian etc..etc..He enjoyed it a lot as I expected..

Ingredients:

Paneer(cubed)	200 gms / 1 & 1/2 cup
Capsicum	1 no.
Onion	1 no.
Green chilli	4-5 nos.
Soy sauce	1-2  tsp
Chilli sauce/tomato sauce	1 tblsp
Lemon juice	1 –2 tsp
Pepper powder(black)	1/2 tsp
Garlic flakes	5-6 nos.
Ajinomoto (optional)	1/4 tsp
Chopped coriander	4-5 tblsp
Salt	as needed(1/4-1/2 tsp)

Batter for frying Paneer cubes:

Maida/all purpose flour	1 & 1/2 tblsp
Corn flour	1 & 1/2 tblsp
Cooking soda	a small pinch
Salt	As needed (1/2 tsp)

Oil for deep frying and frying

Method

1. Make a thick batter of maida and corn flour with salt,the batter consistency should be enough to coat the paneer smoothly.
2. Deep fry the paneer cubes by dipping them in this batter ,drain in paper towel.
3. Cube the onion,capsicum,slit the green chillies and crush the garlic flakes roughly.
4. Heat a wide pan with 2 tsp oil and add the crushed garlic,green chillies,give a fry.Add the onion and fry till transparent.
5. And then add the capsicum. Give a stir in high flame.
6. Reduce flame and add the sauces,pepper salt and mix well.
7. Add the deep fried paneer cubes and mix in the lemon juice and mix well until everything blends evenly.
8. Lastly add the coriander leaves and transfer to the serving dish.
9. Enjoy hot!!

Pepper and garlic are the two things I love in this. Goes well with fried rice or can have as starter.Eat hot! If you want to avoid deep frying,just fry the paneer cubes alone in the pan until it turns golden brown here and there and proceed with the recipe.