Shahi paneer

Shahi Paneer

September 30, 2017





Ingredients:


  • 200gms Paneer cubes
  • 1/2 tsp Chilli pdr
  • 1 tsp Coriander pdr
  • 1/8 tsp Turmeric
  • 1/4 tsp garam masala pdr
  • 1 tbsp Full cream
  • 1/8 tsp Cardamom pdr
  • A pinch of Saffron
  • 3 Cloves
  • 1" pc Cinnamon
  • 1 Bayleaf
  • 2 tbsp Ghee
  • 1 tsp Chopped coriander leaves

 For the paste


  •  1 Onion cubed
  • 3 Cloves of Garlic
  • 1"pc Ginger
  • 4 Almonds
  • 5  Cashews

Method:


  • Boil cashews, almonds, onion, garlic and ginger in one cup water till the onion becomes soft. 
  • Strain the stock and keep aside.
  • Make a paste of the cooked onion, ginger, garlic, almonds and cashews adding one or two teaspoon of the stock and keep aside.
  • Heat ghee, add the cloves, bayleaf and cinnamon and fry it.
  • Add the ground onion paste to this and fry till the oil separates.
  • Add the chilli pdr, coriander powder, and turmeric pdr and stir it.
  • Now add the stock, salt and sugar and garam masala to this and mix well.
  • Simmer it for 10 mins till the gravy thickens.
  • Now add the full cream to this and mix well. Add the paneer cubes and cardamom pdr and saffron strands.
  • Simmer for 2 mins till the paneer is cooked. 
  • Garnish with chopped coriander leaves.
  • Serve hot with chappathi, roti or jeera rice.






Pineapple rasam

Pineapple Rasam

August 25, 2017








Ingredients:


  • 1 cup Pine apple  cubes 
  • 1/8 cup Tur dal
  • 1 medium Tomato
  • 1 tsp Rasam powder
  • 1/8 tsp Turmeric pdr
  • 1tsp Cumin seeds
  • 1 tsp Peppercorns
  • 5 garlic cloves
  • 1 tsp Mustard seeds
  • 2 Red chillies
  • A pinch of Asafoetida
  • Salt to taste
  • 1 Sprig Curry leaves
  • 1 Tsp oil
  • 1 tablespoon chopped coriander leaves

Method:


  • Cook tur dal in a pressure cooker adding 3/4 cup of water and turmeric pdr.  When cooked mash it and keep aside.
  • In a mortar crush the cumin seeds, pepper corns and garlic cloves coarsely and keep aside.
  • In a mixture add half of the pineapple pieces and grind it to a puree, keep aside.
  • Chop the tomato also and crush it in a blender.
  • Heat oil in a pot pan, add mustard seeds and let it crackle. Break the red chillies and add this. Then add the crushed pepper and garlic to this and fry it for a minute.
  • Then add the tomato paste and pineapple paste to this, saute this for 2 minutes.
  • Now add the cooked dal along with the water, boil for 3 mins.
  • Add the remaining pineapple cubes to this.
  • Add the rasam powder to this, season with salt.
  • Simmer it for 5 to 8 mins. 
  • Garnish with coriander leaves!


Dahi Baingan

Dahi Baingan

August 16, 2017


Dahi baingan is an Odiya dish prepared from brinjal and yoghurt. Its a simple and delicious dish which can be eaten with rice or chappathi.




Ingredients:


  • 4 nos Brinjal 
  • 1 no. Green chilli
  • 1/4 tsp Mustard seeds
  • A pinch Fenugreek seeds
  • A pinch Cumin seeds
  • A pinch of Asafoetida
  • Salt to taste
  • 1 sprig curry leaves
  • A pinch of Turmeric pdr
  • A pinch of Chilli pdr
  • 2 tbsp of Oil 
  • 1/2 cup Curd

Method: 


  • Cut each brinjal into eight pieces and soak it in water for 5 mins.




  •  Take out the brinjal pieces from water and sprinkle little salt, turmeric pdr and chilli pdr over it and mix well.


  • Heat oil in a kadai and fry the brinjal pieces in hot oil.



  • Take out the brinjal pieces when it is golden brown.
  • Whisk the curd well and keep aside.
  • Heat one table spoon of oil and add mustard seeds, cumin seeds, fenugreek seeds. 
  • Add a pinch of asafoetida,  finely chopped green chilli and curry leaves. Mix well and switch off the stove. Add this to the curd, sprinkle little salt to this, mix well.
  • Serve hot with rice or chappathi!

Ragi Seva

Ragi Seva

August 16, 2017





Ingredients:


  • 2 cups Ragi flour
  • Water as needed
  • Salt to taste
  • 1 tbsp oil


Method:


  • Boil water  adding salt and a tsp of oil.
  • Add this water to the ragi flour little by little and mix it with a spoon. 
  • Mix it with fingers and knead it to a smooth dough.  



  • Take the idiyappam press and grease it. Also grease the idli plates or steamer.
  • Take a portion of the dough and put it inside the idiyappam press and press it onto the idli plates ot steamer.

  • Steam it and cook it. Repeat the process with the balance dough to make idiyappam.
  • Serve it as it is with your favorite side dish or coconut chutney.
  • We can sesaon the idiyappam with mustard seeds, urad dal, red chilli  and curry leaves. 
  • Sprinkle grated coconut over it  and serve!!

Raw tomato curry

Raw Tomato curry

August 13, 2017




Ingredients:


  • 3 nos. Raw tomatoes
  • 1 Green chilli 
  • 2 no. Garlic cloves
  • 1/2 Onion
  • 1/2 tsp Chilli pdr
  • 1/4 tsp Turmeric pdr
  • 1/2 tsp Coriander pdr 
  • 1/2 tsp Mustard seeds
  • A pinch Cumin seeds
  • Salt to taste
  • 1/2 cup Coconut milk
  • 1 tbsp Oil
  • 1 sprig Curry leaves  
 

Method:


  • Finely chop Onion, green chillies and garlic cloves. Cut tomato into small pieces.
  • Heat oil in a pan, add  mustard seeds, when it splutters add cumin seeds.
  • Add chopped garlic cloves, green chilli and onion to this and saute well. Then add chilli pdr, turmeric pdr and coriander pdr to this, mix well.
  • Now add the tomato pieces, salt and 1/2 cup water to this, stir well till the tomato pieces become mushy.
  • Add coconut milk to this and mix it well. Switch off the flame, add curry leaves.
  • Serve it hot with  chappathi or roti. 


 

Pot logo by Sma-Rtez , used under the Creative Commons license