Palak Paneer

Palak Paneer

Ingredients

• Palak........................2bunches
• Cut Onions.................1/2 cup
• Chili Powder............1tsp
• Dhania Powder...........1tsp
• Green Chilies............3
• Panner or Firm Soya......
• Tomatoes..................2
• Garlic.......................4 pearls
• Garam Masala......1/2 tsp
• Salt to Taste
• Oil

Method

• Wash ,chop the palak and cook the palak. 
• Heat a tawa with oil and add garlic,
• onion and tomatoes.Fry them. 
• Grind the cooked palak and fried ingredients.
• Heat a tawa with oil add cumin seeds, cut onions and green chilies.
• Fry them for a minute.
• Add chilies, dhania, salt,onions and ground mixture.Boil for a minute.
• Mix panner cubes and mix well. 
• Sprinkle garam masala.

Palak Dhal

Palak Dhal

Palak Dhal

Ingredients

• Palak........ ......................1bunch
• Moong Dhal.....................1/2 cup
• Onion................................1
• Tomato.............................1
• Ginger Green Chili Paste.... 1tsp
• Mustard Seeds.................1tsp
• Jeera................................1tsp
• Curry Leaves....................few
• Asafoetida......................1/2 tsp
• Salt to taste

Method

• Wash and cut the palak. 
• Cook the dhal adding 1/2 tsp turmeric powder.
• Cut the onion and tomato.Heat a pan with oil add mustard seeds and jeera. 
• When the mustard splutter add onion ginger chili paste for a minute.
• Mix tomato, cooked dhal and palak turmeric powder.
• Pour enough water. Boil them.
• Sprinkle curry leaves and hing.

Dosa, Idli,Chutney and Mulakai Podi

Dosa,

Ingredients

Boiled rice..........3cups

Urad dhal.............1cup

Salt to taste

Method.

Soak rice and dal separately for 4 hours.

Grind and keep overnight to ferment. 

Next day make dosas in a dosa tawa or dosakal. 

Apply oil on the dosakal take a big spoon of batter spread evenly into big round and add oil all the sides. 

When one side is cooked turn the other side. 

When it becomes crispy remove from the dosakal. 

Serve hot with chutney or mulakaipodi.

Coconut chutney

Ingredients

Grated coconuts............1cup

Tamarind ......................1/2 tsp

Green chilli.....................4

Dalia(porikadalai )..........2tsp

Salt to taste

Curry leaves....................few

Ginger.................................small piece

Mustard seeds...............1tsp

Urad dhal...........................2tsp

Red chili..........................1

Method

Grind coconut, green chili, tamarind ,salt and dalia into a coarse paste. Heat a tawa with 1 tsp oil add dhal chilli curry leaves and mustard seeds. when it splutters add to the chutney.

 










Mulakai podi

Ingredients

Red chili................. ...........................1cup

Urad dhal...................,.........................1/2 cup

Chana dhal...........................................1/4 cup

Black til.(sesame seeds)...................3tbsp

Salt to taste

Hing..............................................1tsp

Method

Fry all ingredients with 2tsp oil till the dhals become red. 

When it becomes cold, grind them adding salt into powder.
Fry the sesame seeds(til) with out oil. 

Add this til and grind into coarse powder.

This is a good combination for dosa and idli. 

Add little oil with this powder when you eat dosa or idli.

Idli
Idli

 
Idli and chutney is the favourite breakfast of south Indians.

Ingredients

Idli rice.........3cups
Urad dhal...........1cup
Salt to taste

Method

Soak both rice and dhal separately for 4 hours and grind separately into fine paste. Mix both add salt and keep it overnight.. Next day make idlis with the help of a idli vessal,Serve with coconut chutney.

For kids, we make kunju idlis(small idlis) They love the idlis and eat them.

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You can't live long enough to make them all yourself


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Cabbage Vada

Cabbage Vada

 
Ingredients

Besan............................1cup
Rice flour......................1/2 cup
Ghee ..............................2 tsp
Chopped Cabbage........1cup
Red Chili Powder.........1tsp
Green Chili.Chopped)...1tsp
Asafoetida (hing).........1 pinch
Salt to taste

Method

Mix all ingredients . Add 1 cup of water to the mixed ingredients to make up the batter.

Heat up the oil till it is time to fry. Make small balls of the batter and deep fry. 

Place the vadas in a paper towel so as to remove excess oil.Serve with chutney.  

Vadas should be crisp.
Additional to the cabbage, you can also add diced carrots/green pepper/onions/spinach/cauliflower to this tasty recipe.

Peanut Chutney

Peanut chutney

Pea Chutney

Ingredients

Roasted Peanuts.......2cups
Red Chilies...................4
Green Chili..................1
Tamarind paste..........1tsp
Onion............................1
Mustard Seeds............2tsp
Curry leaves................few
Salt to Taste

Method

Heat a pan and fry the chopped onion, red chili and green chili.

Grind the peanuts, tamarind salt and onions into a paste. 

Heat a pan with oil add mustard seeds curry leaves and 1 red chili. 

When it crackles add to the chutney.

Carrot Halwa

Carrot Halwa 

Ingredients

 

Carrot................................. 1 kg

Milk.....................................1/2 cup

Sugar...................................2cups

Cardamom powder..............1/2 tsp

Almonds and cashew nuts..... 3tbsp

Ghee.....................................3tbsp

Method

Peel the carrots and grate them. Fry them with ghee. 

When it fried add milk, sugar and cook for 15 minutes . 

Fry the nuts in ghee and garnish the halwa. 

Sprinkle cardamom powder. Serve hot or cold

Shrikand

Shrikand

Shrikand

Yogurt(Curd)...........4 cups
Powdered Sugar.....two and half cups
Warm Milk..............1tsp
Pistachio Nuts..........6
Saffron....................few

 


Method

Tie the yogurt in a muslin cloth and hang it for eight hours . 
Remove it add sugar ,salt and mix well till the sugar is dissolved
Sieve this dough through filter (Puran)to remove the lumps and smooth the shreekand.(You can use beater).
Soak the saffron in warm milk. 
Add saffron water,cardamom powder and powdered nuts and mix well.

Kaju Burfi( Cashew Nuts BKaju Burfirfi)

Kaju Burfi

• Powdered Cashew Nuts .....1 cup
• Sugar...................................1/2 cup
• Water..................................1/2 cup
• Ghee..................................3tsp

Kaju Burfi

Method

• Powder the cashew nuts with out water. 
• Boil 1 cup of sugar with water.till it forms one thread consistency.
• Add cashew nut powder and mix well.
• When it becomes like chapathi dough pour on a greased plate and spread.when it cools cut it in squares.

Coriander Chutney(Kothamalli chutney)

Coriander Chutney( Kothamalli Chutney )

Ingredients

Coriander............. 1 bunch
Urad dhal.................1/4 cup
Chana dhal..............1/4 cup
Red chilli..................12
Asafoetida...............small piece
Tamarind.................small lemon size 

Salt to taste

Method

Wash the coriander (kothamalli) leaves and chopped into small pieces.Fry the dhals, chilli asafoetida with 1tsp oil. 

When the dhals are fried, add tamarind and grind into powder 

Add coriander leaves,salt and sprinkle little water and grind into paste. 

Do not add more water.serve this chutney for dosa, idli and curd rice