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  • Palak Paneer Recipe

    November 13, 2009 By: admin Category: Sidedish


    Ingredients:
    paneer -2 cups (cut into cubes)
    spinach or palak leaves -10 cups(pasalai keerai)
    Finely chopped onion – 3/4 cup
    garlic -4
    Ginger – a piece
    Green chillies – 2(finely chopped)
    Turmeric powder – a pinch
    Tomato puree – 3/4 cup
    Garam masala – 1/4 tsp
    oil – 2 tbsp
    salt – to taste
    Method:
    1. Cook the spinach in a big vessel of boiling water.
    2. Drain, wash with cold water and grind it to a fine paste by adding water.
    3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.
    4. Remove and drain on absorbent paper. Keep aside.
    5. Heat the oil in a pan and fry the onions till they turn pinkish.
    6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
    7. Add the tomato puree and fry stirring continuously till the mixture leaves oil.
    8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.
    9. Serve hot.

    Ingredients:

    Paneer – 2 cups (cut into cubes)

    Spinach or palak leaves -10 cups (pasalai keerai)

    Finely chopped onion – 3/4 cup

    Garlic -4

    Ginger – a piece

    Green chillies – 2 (finely chopped)

    Turmeric powder – a pinch

    Tomato puree – 3/4 cup

    Garam masala – 1/4 tsp

    Oil – 2 tbsp

    Salt – to taste

    Method:

    1. Cook the spinach in a big vessel of boiling water.

    2. Drain, wash with cold water and grind it to a fine paste by adding water.

    3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.

    4. Remove and drain on absorbent paper. Keep aside.

    5. Heat the oil in a pan and fry the onions till they turn pinkish.

    6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.

    7. Add the tomato puree and keep stirring continuously till the mixture leaves oil.

    8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.

    Serve hot.

    Palak Paneer

    Palak Paneer

    Soya Chunks Kuzhambu Gravy Recipe

    November 06, 2009 By: admin Category: Sambar/Gravy


    Ingredients:
    Meal maker or soya chunks – 100gms
    Small onion – 20
    Garlic – 5-10
    Tomato – 1
    Ginger – small piece
    Coriander powder – 11/2 table spoon
    Chilli powder – 1 table spoon
    Turmeric powder – 1/2 tsp
    Lime juice – 2 tsp
    Salt – to taste
    For seasoning
    Cardomom – 2
    Cinnamom – 2 small pieces
    Clove – 2
    Brinji leaf – small piece
    Curry leaf – little
    Sombu or fennel seed – 1 tsp
    To grind
    Coconut grated – 3 to 4 table spoons
    Sombu – 1 tsp
    Small jeera-1 teaspoon
    Cashews – 10 ( or pottukadalai 1 table spoon)
    Method:
    1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.
    2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.
    3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.
    4. Add coriander, chilli and turmeric powder and mix well in low fire.
    5. Now add the meal maker pieces and mix well.
    6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.
    7. Keep grinded the items given in ‘to grind’ to a fine paste.
    8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.
    Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.
    9. Add lemon juice at the end after turning off the stove.

    Ingredients:

    Meal maker or soya chunks – 100 gms

    Small onion – 20

    Garlic – 5-10

    Tomato – 1

    Ginger – small piece

    Coriander powder – 11/2 table spoon

    Chilli powder – 1 table spoon

    Turmeric powder – 1/2 tsp

    Lime juice – 2 tsp

    Salt – to taste

    For seasoning:

    Cardomom – 2

    Cinnamom – 2 small pieces

    Clove – 2

    Brinji leaf – small piece

    Curry leaf – little

    Sombu or fennel seed – 1 tsp

    To grind:

    Coconut grated – 3 to 4 table spoons

    Sombu – 1 tsp

    Small jeera-1 teaspoon

    Cashews – 10 ( or pottukadalai 1 table spoon)

    Method:

    1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.

    2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.

    3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.

    4. Add coriander, chilli and turmeric powder and mix well in low fire.

    5. Now add the meal maker pieces and mix well.

    6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.

    7. Keep grinded the items given in ‘to grind’ to a fine paste.

    8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.

    Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.

    9. Add lemon juice at the end after turning off the stove.

    Soya Gravy

    Soya Gravy

    Prawn Pepper Coconut Fry Recipe

    November 03, 2009 By: admin Category: Non Veg Recipes


    This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.

    Prawns – 200 gms
    Oil – ½ cup
    Onions (cut into small pieces) – 1 Big
    Tomato (cut into small pieces) – 1 Big
    Coriander Powder – 2 spoons
    Turmeric Powder – ½ tspn
    Chilli Powder – 1 tspn
    Ginger garlic paste – 1 tspn
    Pepper Powder – 2 tspn
    Salt – To taste
    Coconut Grated – 1 cup
    Garnishing:
    Coriander leaves
    Method:
    1. Fry onions & tomato pieces in oil.
    2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.
    3. Add prawns and fry for a while
    4. Add pepper powder and salt. Add enough water to cook prawns.
    5. In a separate kadai, roast grated coconut, (half spoon oil can be added).
    6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

    Ingredients:

    Prawns – 200 gms

    Oil – ½ cup

    Onions (cut into small pieces) – 1 Big

    Tomato (cut into small pieces) – 1 Big

    Coriander Powder – 2 spoons

    Turmeric Powder – ½ tspn

    Chilli Powder – 1 tspn

    Ginger garlic paste – 1 tspn

    Pepper Powder – 2 tspn

    Salt – To taste

    Coconut Grated – 1 cup

    Garnishing:

    Coriander leaves

    Method:

    1. Fry onions & tomato pieces in oil.

    2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.

    3. Add prawns and fry for a while.

    4. Add pepper powder and salt. Add enough water to cook prawns.

    5. In a separate kadai, roast grated coconut, (half spoon oil can be added).

    6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

    Meen Pattichathu Recipe

    October 28, 2009 By: admin Category: Non Veg Recipes


    Ingredients:
    Fish – 200 gms
    Coconut Grated – ½ cup
    Green Chilli – 2 small
    Chilli Powder – ½ tspn
    Turmeric Powder – ¼ tspn
    Salt – To taste
    Cocum – 1 small piece
    Garnishing :
    Curry Leaves & Coconut Oil – ½ tspn
    Method:
    1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.
    2. Add fish, salt, Cocum and just enough water to Cook Fish
    3. Garnish with coconut oil and curry leaves.

    This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

    Ingredients:

    Fish – 200 gms

    Coconut Grated – ½ cup

    Green Chilli – 2 small

    Chilli Powder – ½ tspn

    Turmeric Powder – ¼ tspn

    Salt – To taste

    Cocum – 1 small piece

    Garnishing :

    Curry Leaves & Coconut Oil – ½ tspn

    Method:

    1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

    2. Add fish, salt, Cocum and just enough water to Cook Fish

    3. Garnish with coconut oil and curry leaves.

    Coconut Burfi Recipe

    October 16, 2009 By: admin Category: Festives & Sweets


    Ingredients:

    Fresh Coconut scrapings – 2 cups

    Sugar – 1 cup

    Cardamom – a pinch

    Method:

    1. Melt the sugar in a thick bottomed vessel adding little water.

    2. Add the cardamom to the sugar syrup and mix well.

    3. Now add the coconut scrapings little by little and stir well.

    4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

    Note: If needed can add 2 tsp of ghee before transferring it to plate.

    Coconut Burfi

    Coconut Burfi

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