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• Kadhai Paneer Recipe
• Easy Kuzhi Paniyaram Recipe
• Capsicum Masala Rice Recipe
• Easy Mint Rice Recipe
• Easy Pepper Jeera Adai Recipe
• Aloo Channa Pulav Recipe
• Thenga Poli Recipe
• Paruppu Poli Recipe
• Spicy Masala Sambar Recipe
• Mixed Paruppu Chutney Recipe
• Vegetable Oats Dosa Recipe
• Kothavarangai Paruppu Usili Recipe
• Instant Vegetable Rice Recipe
• Onion Tomato Chutney Recipe
• Prawn Gravy Recipe

• Mysorepak Recipe

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

  
  

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  Ingredients:

  Besan/ gram flour – 1 cup

  Sugar – 2 cups

  Ghee – 2 cups

  Method:

  1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

  2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

  Note: Stir well continuously or else lumps will be formed.

  3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

  4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

  5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

  Note: Please do not cook in high flame.

  

  Mysorepak

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  Garlic Pickle Recipe

  October 04, 2009 By: admin Category: Pickles

  
  

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  Ingredients :

  Garlic – 1 kg

  Gingelly oil – 500 ml

  Lime fruits – 30 nos

  coriander seeds – 30 gms

  Fenugreek – 10 gms

  Jeera – 10 gms

  Asafoetida – a pinch

  Red chilli powder – 100 gms

  Salt powder – 100 gms

  Powdered jaggery – 100 gms

  Turmeric powder – 10 gms

  Mustard – 10 gms

  Method :

  1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

  2. Grind them to a fine powder and our Masala Powder is ready.

  3. Cut the lime fruits, extract the juice, filter and keep it.

  4. Add a pinch of salt to this so that it may not turn bitter.

  5. Heat the gingelly oil in a thick bottomed pan and add mustard.

  6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

  7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

  8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

  9. Allow it to cool and store in bottles.

  Tasty home made garlic pickle is ready.

  Ingredients :

  Garlic – 1 kg

  Gingelly oil – 500 ml

  Lime fruits – 30 nos

  coriander seeds – 30 gms

  Fenugreek – 10 gms

  Jeera – 10 gms

  Asafoetida – a pinch

  Red chilli powder – 100 gms

  Salt powder – 100 gms

  Powdered jaggery – 100 gms

  Turmeric powder – 10 gms

  Mustard – 10 gms

  Method :

  1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

  2. Grind them to a fine powder and our Masala Powder is ready.

  3. Cut the lime fruits, extract the juice, filter and keep it.

  4. Add a pinch of salt to this so that it may not turn bitter.

  5. Heat the gingelly oil in a thick bottomed pan and add mustard.

  6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

  7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

  8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

  9. Allow it to cool and store in bottles.

  

  Poondu Oorugai or Garlic pickle

  Tasty home made garlic pickle is ready.

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  Grape and Pineapple Pudding Recipe

  September 25, 2009 By: admin Category: Ice Creams & Desserts

  
  

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  Ingredients:

  Grape gelly – 1/4 cup

  Finely chopped pineapple – 1/2 cup

  Water – 2 cup

  Powdered sugar – 1 cup

  Fresh Cream – 2  cup

  Orange essence – few drops

  Chilled milk – 1/4 cup

  Method:

  1. Boil the water, add the grape jelly and allow it to boil.

  2. Finely beat till it  lathers.

  3. To the fresh cream add the chilled milk and slowely add the sugar and mix well.

  4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essance and refregiate.

  Serve cool.

  Ingredients:

  Grape gelly – 1/4 cup

  Finely chopped pineapple – 1/2 cup

  Water – 2 cup

  Powdered sugar – 1 cup

  Fresh Cream – 2  cup

  Orange essence – few drops

  Chilled milk – 1/4 cup

  Method:

  1. Boil the water, add the grape jelly and allow it to boil.

  2. Finely beat till it  lathers.

  3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

  4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

  Serve cool.

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  Paneer Butter Masala Recipe

  September 17, 2009 By: admin Category: Sidedish

  
  

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  Ingredients:

  Paneer (cubed)-1/2

  Medium tomatoes-2

  Green chili-1

  Ginger-a small piece

  Green peas (optional)-1/2 cup

  Yogurt, whipped-1/2 cup

  Oil-2 table spoon

  Asafoetida – a pinch

  Cumin seeds (jeera)-1 tsp

  Coriander powder -1 table spoon

  Turmeric -1/2 tp

  Red chili powder -1/2 tsp

  Bay leaves -2

  Salt -to taste

  Garam masala-1/2 tsp

  corn flour – 1 tsp

  Chopped Green coriander-2 table spoon

  sugar (optional)-1 tsp

  Method:

  1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

  2. Grind tomatoes, green chilly and ginger to make a puree.

  3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

  5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

  6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

  7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

  8. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

  9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.

  10. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

  Butter Paneer Masala is a rich dish made with Indian cheese and a creamy sauce. This dish is tasty when served with white rice or with Naan or Tandoori Roti.

  Ingredients:

  Paneer (cubes) – 1/2

  Medium tomatoes – 2

  Green chili – 1

  Ginger – a small piece

  Green peas (optional) – 1/2 cup

  Yogurt, whipped – 1/2 cup

  Oil – 2 table spoon

  Asafoetida – a pinch

  Cumin seeds (jeera) – 1 tsp

  Coriander powder – 1 table spoon

  Turmeric – 1/2 tp

  Red chilli powder – 1/2 tsp

  Bay leaves – 2

  Salt – to taste

  Garam masala- 1/2 tsp

  Corn flour – 1 tsp

  Chopped fresh coriander – 2 table spoon

  Sugar (optional)-1 tsp

  Method:

  1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

  2. Grind tomatoes, green chilly and ginger to make a puree.

  3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

  4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

  5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

  6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

  7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

  8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

  

  Paneer Butter Masala (without peas)

  9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

  Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

  

  Paneer Butter Masala ready to be served

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  Peas Cheese Balls Malai Recipe

  September 06, 2009 By: admin Category: Sambar/Gravy, Snacks

  
  

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  Ingredients:

  For Peas cheese Balls:

  Green Peas – 2 cup

  Cooked Potato – 2

  Capsicum – 2

  Onion – 2

  Ginger garlic paste – 1 tsp

  Green chilli -4

  Grated cheese – 1 cup

  Coriander leaves – little

  Rice flour or corn flour – 1/2 cup

  Salt – to taste

  Oil – for frying

  For Malai:

  Fresh cream – 1 cup

  Cashew – 10

  Oil – little

  To be Soaked in milk for 10 mins:

  cinnamom, clove and elachi – little

  Red Chilli – 4

  Milk – 1 cup

  Small onion – 4

  For Garnishing:

  Spring Onions – 2 tsp

  Grated cheese – little

  Coriander leaves – little

  Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

  Method:

  For Peas Cheese Balls:

  1. Grind Peas, 1 onion, green chilli and coriander leaves.(Do not grind it finely)

  2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

  3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

  4. Mix well and prepare a dough like consistency.

  5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

  For Malai:

  1. Grind the milk soaked ingredients to a fine paste.

  2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

  3. Now add little milk and allow it to boil.

  4. Add salt and prepare this gravy.

  5. Remove from stove and add fresh cream and mix well.

  6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

  Ingredients:

  For Peas cheese Balls:

  Green Peas – 2 cup

  Cooked Potato – 2

  Capsicum – 2

  Onion – 2

  Ginger garlic paste – 1 tsp

  Green chilli -4

  Grated cheese – 1 cup

  Coriander leaves – little

  Rice flour or corn flour – 1/2 cup

  Salt – to taste

  Oil – for frying

  For Malai:

  Fresh cream – 1 cup

  Cashew – 10

  Oil – little

  To be Soaked in milk for 10 mins:

  Cinnamom, Clove and Cardamom or elachi – little

  Red Chilli – 4

  Milk – 1 cup

  Small onion – 4

  For Garnishing:

  Spring Onions – 2 tsp

  Grated cheese – little

  Coriander leaves – little

  Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

  Method:

  For Peas Cheese Balls:

  1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

  2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

  3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

  4. Mix well and prepare a dough like consistency.

  5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

  

  Peas Cheese ball

  For Malai:

  1. Grind the milk soaked ingredients to a fine paste.

  2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

  3. Now add little milk and allow it to boil.

  4. Add salt and prepare this gravy.

  5. Remove from stove and add fresh cream and mix well.

  6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

  

  Peas Cheese Balls Malai Kofta

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