Paneer Butter Masala

Ingredients: 

Onion -2
Tomato -3
Ginger garlic paste - 1 tsp
Paneer - 250 gms
Cinnamon -1 inch
Cloves- 2
Cardamom -1
Bay leaf -1
Turmeric powder - 1/4 tsp
Chilli Powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
Cashew nuts - 10
Kasuri Methi - 1 tsp
Oil -1 tbsp
Butter- 2 tbsp
Fresh cream - 1/4 cup
Salt as required

Method:

Onion Paste - Sauté chopped onions in 2tsp oil till it turns golden brown.Grind to a smooth paste and keep aside.
Tomato puree - Blanch tomatoes in boiling water for 5 mins and remove the skin and purée the tomatoes.
Cashew nut paste - Soak cashew nuts in hot water till they become soft and grind it to a paste.
Paneer Cubes - Cut paneer into cubes and shallow fry in a pan using less oil till all the sides turn golden brown.Add the shallow fried paneer cubes in cold water and drain so that they remain soft.
 
1)In wide pan heat oil & butter.Add cinnamon,cloves,cardamon,bay leaf.
2)Add onion paste and saute for few mins then add ginger garlic paste and saute till raw smell goes.
3)Add cashew nut paste and saute for few mins.
4)Then add tomato puree and saute.
5)Add turmeric powder,red chilli powder,coriander powder,garam masala & kasuri methi.
6)Keep sauteing till oil seperates.
7)Add little water to adjust the consistency and required salt.
8)Add the shallow fried paneer cubes.
9)Reduce flame and cook for few mins.
10)Switch off the stove and garnish with fresh cream.

Adai Dosai

Ingredients:
1)Channa dhal(Kadalai paruppu) - 1/4 cup
2)Toor dhal (Thuvaram paruppu) - 1/4 cup
3)Urad dhal(Ulundu) -1/4 cup
4)Moong dhal(Pasiparuppu) - 1/4 cup
5)Rice - 1 cup
6)Red chillies - 5 (Soak in water for an hour)
7)Ginger -  1 tsp (chopped)
8)Onions - 1 (chopped)
9)Mustard seeds - 1 tsp
10)Cumin seeds -  1 tsp
11)Curry leaves
12)Salt to taste
13)Oil - 1 tsp
14)Asafoetida - 1/4 tsp

Method:
1)Soak dhals and rice for 5 hrs.Coarsely grind them along with soaked red chillies,ginger and 1/2 tsp of cumin seeds.
2)Leave the batter to rest for an hour.
3)In a pan,add oil and splutter mustard seeds then add cumin seeds,curry leaves and chopped onion and saute for few mins.
4) Add the seasoning ,asafoetida and required salt to the batter.
5)Pour the batter on a dosa tawa  and spread in circular shapes ,pour little oil on the sides.Turn over and allow it to cook till corners turn golden brown.
6)Serve with coconut chutney.

Morkuzhambu - A Coimbatorian's special

Morkuzhambu is simple but tastes relishing when its 100% authentic.

Thanks Nithya for sharing this receipe...

Ingredients::
Grated coconut - 2 cups
Chana Dhal - 3 tsp
Garlic  - 4 pods
Red Chilly - 4(llight colored ones)
Curry Leaf - 6 nos
mustard Seed - 1/2 tsp
Coriander Seed - 2 tsp
Jeera - 2 tsp
Turmeric powder - 1/4 tsp
Small Onion - 4
Butter Milk - 5 Cups
Salt to taste

Method:
1)Grind together Grated Coconut,Chana Dhal,Garlic,Red Chillies,Curry leaves,Mustard Seeds,Coriander Seeds,Jeera,Turmeric powder to a smooth paste ,at the  end add small onion and grind for 2 seconds.
2)Add the above paste in the Butter Milk and mix well.
3)Heat the pan and add oil. when the oil is hot enough splutter  mustard seeds.Then add curry leaves, green chillies and saute for a couple of minutes.
4)Now add onion,add salt to taste and fry till onions turns translucent.
5)Then add the mixed butter milk and let it boil for 2 minutes and simmer it for 3 mins.Remove from heat.
6)Garnish it with Coriander leaves.

Coimbatore Style of eating -  Mix rice,Plain Dhal with Ghee and keep Morkuzhambu as a side dish. It tastes Wahhhh!!!

Note : If needed few vegetables like White pumpkin , Brinjal etc can be added.Veggies can be added after frying onion...then continue the same procedure mentioned above.



Badam Phirni

Badam Phirni is a rich creamy Indian dessert with the goodness of almonds which gives a nutty and luscious flavour.Tastes best when served cold.

Ingredients:
Basmati Rice – 1/2 cup
Milk – 1 litre
Almonds(Badam) – 10 nos
Sugar – 1 cup
Cardamom – 3 pods
Saffron – a pinch (soaked in warm milk)
Sliced Almonds,Pistachios for Garnishing

Method:
1.Soak Basmati rice for 2 hrs and pat dry extra water.Grind the rice to a coarse powder.
2.Add little milk to the rice powder and keep aside.
3.Powder sugar and cardamom seeds together.
4.Presoak almonds,remove skin and grind adding little water to a smooth paste.
5.In a wide nonstick pan,add milk.When it comes to boil add rice paste.Keep stirring to avoid lumps.
6.When the rice is half cooked,add the badam paste,powdered sugar,cardamom,
saffron milk and stir continuosly.
7.Keep stirring till the rice granules are completely cooked and forms thick texture.

8.Remove from heat and garnish with sliced almonds,pistachios.Serve cold.

Tuna Fish Fry

Ingredients:

Canned Tuna - 1 tin
Onions - 1 Big(finely chopped)
Tomato - 1 (finely chopped)
Ginger garlic paste - 1 tsp
Green chillies - 3 (chopped)
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Oil - 1 tsp
Salt to taste
Coriander for garnish

Method:
1)In a sauce pan,add oil and saute onion till translucent.
2)Add ginger garlic paste and saute for few mins.
3)Add tomato,green chillies and keep frying.
4)To this add turmeric powder,red chilli powder,garam masala and combine well to
form a smooth base.
5)Add the Canned tuna and break down the bigger chunks and keep sauting.
6)After few mins of continuous sauting,add pepper powder and little salt.
7)Garnish with chopped corainder leaves.

For this receipe I have used 1 tsp oil to saute onions because the canned tuna was the one in oil.If you are using canned tuna in water then add extra oil to saute.Since Canned tuna is slighty salty ,add little salt or as needed.

Golden Fried Prawns

Ingredients:
Prawns- 10 medium size
Rice flour-2 tsp
Corn flour- 1 tsp
Lime juice - 1 tsp
Ginger garlic paste -2 tsp
Soya Sauce - 1/2 tsp
Red chilli powder-1/2 tsp
Water - as needed
Oil for deep frying
Salt to taste

Method:
1.Clean and devein the prawns.
2.Prepare a thick batter by adding together Rice flour,Corn flour,Lime juice,Ginger garlic paste,Soya sauce,red chilli powder and salt to taste.
3.Add few tsps of water to make the batter thick.
4.Marinate the prawns in this mixture for 15 mins.

5.Deep fry the marinated prawns in medium hot oil till golden brown. Serve hot with any of your favourite sauces/chutney.

Asparagus and Cherry Tomato Salad





Asparagus is a part of healthy diet.There are Powerful health benefits.It detoxifies your body,high in folate,helps in reducing pain and inflammation,prevents birth defects.Overall, asparagus is rich in potassium, vitamin A, folate, glutathione and vitamin K. It is high in fiber, has no sodium, is low in calories and has no cholesterol or fat.Try adding asparagus to your salad in any form..Steamed,Grilled,Roasted..Its great especially the tender ones..

Ingredients:

1)Asparagus - 10 nos (cross sliced)
2)Cherry Tomatoes - 10 to 15 nos (Cut into halves)
3)Purple cabbage - 1 cup (finely sliced)
4)Iceberg Lettuce - 1 cup (finely sliced)
5)White Onions - 1 (sliced)
6)Jalapenos - 1 tsp (chopped)
7)Carrot - 1 (grated)
8)Yellow Zucchini - 1 small (cross sliced)

Dressing:
1)French Dressing - 2tsp (store bought)
2)Low fat curd -  3 tsp
3)Olive oil - 1tsp

Add in the above items and mix well.

Method:

1)Cross slice the asparagus,zucchini and Steam/Boil for 4 to 6 mins in water.
2)In a big bowl,add in the asparagus,zucchini,cherry tomatoes,purple cabbage,Lettuce,White

Onions,carrot and Jalapenos.Give a good mix.
3)Pour in the dressing and mix well..
4)Asparagus and Cherry tomato salad is done.

Peas Pulao

Ingredients:
1)Basmati rice - 1 cup (soak rice for 1/2 hour)
2)Fresh/Frozen Peas - 1/2 cup
3)Onions - 2 (finely sliced)
4)Ginger garlic paste - 2 tsp
5)Mint leaves - handful
6)Green chillies - 4 slit
7)Bay leaf - 1
8)Cinnamon - 1 small stick
9)Cloves - 4
10)Cardamom - 1 pod
11)Garam masala - 1/2 tsp
12)Oil - 2tbsp
13)Salt to taste
14)Water - 2 cups
15)Ghee -  1 tsp

Method:
1)Heat oil in a cooker and add Bay leaf,Cinnamon,Cloves and Cardamom.
2)Add the finely sliced Onions,Green chillies and saute till golden brown.
3)Add ginger garlic paste,chopped mint leaves,garam masala and fry for few mins.
4)Wash the rice well and add the drained rice,peas and saute well.
5)Pour in 2 cups of water and salt to taste.
6)Close the lid and wait for 2 - 3 whistles.
7)When pressure is released,remove the lid and add ghee and mix gently.
8)Serve Peas pulao with Onion raita.

Badam/Almond Milk

Ingredients:
1)Badam/Almonds - 20
2)Milk  - 4 cups
3)Sugar - 4 to 5 tsp
4)Cardamom pods - 3
5)Saffron - a pinch (Soak saffron in 2 tsp milk)

Method:
1)Soak almonds overnight in a cup of water and remove the skin.
2)Blend Almonds,Sugar,Cardamom seeds adding little water to a smooth paste.
3)Boil milk in a pan and add the almond paste.
4)Stir continuously and bring to boil and simmer for few mins.
5)Add saffron milk and garnish with chopped almonds
6)Serve hot or cold.

Baigan Bharta

Baigan Bharta is a popular North Indian dish.It is similar to our South Indian Kathirikai kosthu.The Brinjal with the smoky flavour mixed with spices makes the dish tastier.

Ingredients:
1)Baigan/ Large Brinjal - 1
2)Boiled/Frozen peas - 1/2 cup
3)Onions - 1 (Chopped)
4)Tomato - 1 (Chopped)
5)Ginger garlic paste - 1 tsp
6)Cumin seeds -  1 tsp
7)Green chillies - 2 (Chopped)
8)Garam Masala -  1/2 tsp
9)Turmeric powder - 1/4 tsp
10)Red chilli powder - 1 tsp
11)Amchur/Dry Mango powder - 1/4 tsp
12)Coriander for garnish
13)Oil - 2 tbps
14)Salt to taste

Method:
1)Brush little oil on the brinjal and prick it with fork roughly.
2)Place the brinjal directly over flame and rotate frequently till the skin is charred all over.
3)Microwave for 3 mins so that its cooked fully (Optional).Remove the burnt skin and mash the brinjal,keep aside.
4)Heat oil in a wide pan,splutter cumin seeds and add chopped Onions and saute till they turn golden brown.
5)Add Ginger garlic paste,chopped green chillies and saute well.
6)Add chopped tomatoes and simmer for few mins till oil seperates out.
7)Now add in Turmeric powder,Red chilli powder,Garam masala and Amchur powder.
8)Saute for few mins and then add the mashed brinjal ,peas and salt to taste.
9)Stir for 2-3 mins and add little water for a thick consistency.
10)Garnish with fresh coriander leaves and serve with hot rotis.

Egg Kurma

Egg kurma is a popular Chettinad cuisine and goes well with hot rotis or rice.Its quite easy to prepare and tastes very authentic.

Ingredients:

Boiled Eggs - 3 nos

Onion - 1 (chopped)

Shallots - 10

Tomato - 1 (chopped)

Dry Red Chillies - 4

Ginger garlic paste - 1 tsp

Garlic pods - 5 nos (chopped)

Coconut grated - 1/2 cup

Fennel seeds - 1 tsp

Mustard seeds - 1/2 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Curry leaves - One strand

Coriander for garnish

Oil - 1 tbsp

Salt -  To taste

Method:

1)Heat oil in a pan and saute Fennel seeds,Red chilli,Shallots in order.

2)Grind together the above items along with the grated coconut to a smooth paste.

3)In a wide pan,heat oil and add mustard seeds and after they splutter add chopped onions,chopped garlic and curry leaves.

4)Saute onions till golden brown and add ginger garlic paste.Add chopped tomatoes and cook till soft.

5)Add in turmeric powder,chilli powder and coriander powder and saute till they combine well adding little water.

6)Add the coconut paste and saute for few mins.Add enough water,salt for the gravy and bring to boil.

7)Add the boiled eggs slit into halves and simmer for few more mins.

8)Garnish with chopped coriander leaves.

                                      



Moist Chocolate Cake

Chocolate cakes are everyone's favourite.I like them to be little dense and moist.Of course rich with cocoa flavour.I learnt my first Chocolate cake recipe during school days cooking classes...I should definitely thank Mrs.Shanthi Poonoose for teaching us how to bake to perfection.

Ingredients:
Maida - 2 Cups
Baking Powder - 3 Tsp
Unsalted Butter - 1 Cup
Sugar - 2 Cups(Powder after measurement)
Cocoa Powder - 3 Tbsp
Milk - 1 Cup
Vanilla Essence - 1 Tsp
Eggs - 3(Separate Egg yolks and Egg whites)
Salt - A pinch

Method:
1.Sift Flour and Baking powder together and keep aside.
2.Mix cocoa powder in 1 cup milk without any lumps.
3.Add milk batter into the flour and gently fold
4.Add Butter,1 cup of Sugar and a pinch of Salt to the batter and fold in.
5.Combine Egg yolks,vanilla essence and blend.
6.Whisk Egg whites and remaining sugar together and add it to the batter.
7.Fold batter until completely combined.
8.Grease the cake maker with butter and dust with flour.
9.Pour out the batter into the mould.
10.Bake for 6 to 8 mins in microwave.After cooling for 15 mins ,invert on to the serving plate.

Few of my friends are celebrating their birthdays this month and this cake is for these guys who have been amazing all the time.Happy Birthday Buddies!!!

Kadai Mushroom

Mushrooms are very handy and i pick them from the grocery when i find fresh ones.They are low in fat and packed with nutrients.Clean mushrooms well before cooking.Wash them in clear running water and gently rub the top to remove the dirt and trim the base of the stem.The most favourite dish at home is Kadai mushroom.Its perfectly seasoned and hence irresistibly tasty.

Ingredients :
Button Mushroom - 1 packet (Spilt into halves)
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Capsicum - 1  (chopped into chunks)
Ginger & Garlic paste - 2 tsp
Dried Red chillies - 2 nos
Coriander seeds  - 1 tsp (crushed)
Red chilli powder - 1 tsp
Coriander powder- 1 tsp
Cloves - 2
Cinnamon - 1
Bay leaf- 1
Kasuri methi - 1 tsp
Oil - 1 1/2 tbsp
Salt to taste

Method :
1.In a pan, heat oil and add Cloves,Cinnamon,Bay leaf,Red chillies and crushed coriander seeds.
2.Add the Chopped Onions and saute till golden brown.
3.Add Ginger garlic paste and fry till brown.
4.To it add the chopped tomatoes and cook till they become mushy.
5.Add Red chilli powder,coriander powder and salt to taste.
6.Saute till oil seperates.Add mushrooms and capsicum.(Mushrooms can be sauteed in a tsp of oil earlier)
7.Cook for few minutes.
8.Garnish with kasuri methi and coriander leaves.


Alterations:
1.Paneer or Chicken can be added instead of mushroom.
2.You can add a dallop of fresh cream to make the dish more richer.

Methi Roti

Methi leaves(Fenugreek leaves/Vendhaya keerai) has tons of health benefits.Try including methi leaves atleast once a week.Though not a fan of greens i try to include them for its nutritional content.I grow my own methi plants at home.You just need a pot,soil,methi seeds,sunshine & water..your humble greens are there...

Ingredients:
Whole Wheat flour - 2 cups
Methi leaves - 2 small bunch
Red chilli powder - 1/2 tsp
Turmeric powder - a pinch (optional)
Cumin powder/seeds - 1 tsp
Water - 1 cup
Oil - 2 tbsp
Salt to taste


Method:
1.Clean Methi leaves and chop it  and wash it thoroughly.
2.Add together Wheat flour,Red chilli powder,cumin,methi leaves,1 tsp of oil and water as needed.
3.Make a soft dough and now add the remaining oil so that the dough blends well.Cover it with a    wet cloth and let it sit for an hour.
4.Roll out equally sized balls and make thin slices of rotis.
5.Heat a nonstick tawa and toast the rotis.
6.Serve with fresh curd and pickle.



Alterations :
1.Methi leaves can be sauted for a minute with  1/2 tsp oil and later can be added to the flour.
2.You can also use buttermilk to knead the dough

Pineapple Kesari

Rava kesari is a quick fix when you need something sweet either after a complete meal or as a tea time snack.Adding pineapple to it gives a rich aroma and exotic flavour.Pineapple Kesari Bhath is one of the most famous sweet dish of Karnataka and its yummy.

Ingredients:
Rava - 1 cup
Sugar - 1 cup (Powder after measurement)
Water - 1 1/2 cup
Milk - 1 cup
Pineapple - 1/2 cup (chopped,pick out the juicy part)
Saffron - a pinch (soak the saffron  in the 2 tsp of hot milk.)
Yellow food colour - 1/4 tsp
Ghee 1/2 cup
Cashews - 10 nos (spilt)
Raisins - 10 nos
Cardamons - 2 pods (Powder along with sugar)
A pinch of salt

Method:
1.Heat 2 tsp of ghee in a pan, add cashews & raisins and fry till golden brown. Remove and keep aside.
2.In the same pan, add 1 cup rava and fry till light brown.remove from stove.
3.In a wide non-stick pan add water and milk and bring to boil.
4.Add pineapple pieces,saffron milk,salt and cook for few mins till soft and simmer.
5.When rolling boil occurs ,add rava slowly and mix well in same direction(avoid lumps)
6.Keep Stirring and let it cook for few minutes, add  powdered sugar and the remaining ghee (the consistency will loosen up).Adjust sugar to taste.
7.Turn off the stove and transfer into ghee coated bowl.
8.Garnish with cashews & raisins.

Alteration:
1.You can use 2 1/2 cups water and 2 tsp of condensed milk(optional )
2.Pineapple puree can be added instead of chopped pieces.

Rasmalai - Sweet Beginning of this month

Rasmalai is my all time favourite sweet.Its quite easy to make and absolutely heavenly!The method seems to be quite lengthy but the end result knocks off the pain.

Ingredients:
Whole Milk – 8 cups
Water – 4 cups
Condensed milk - 3 tsp
Lemon Juice – 2 tsp
Sugar – 1 cup
Saffron – a pinch
Cardamom Powder – 1/4 tsp
Pista & Almonds (chopped)– 2 tbsp

Method:
1.Boil 4 cups of milk in a pan and add 2 tsp of lemon juice slowly when it comes to rolling boil.
2.Stir continuously till whey water seperates out.
3.When the milk curdles (paneer) remove it from the stove and strain using a fine muslin cloth and tie it up.
4.Run the muslin cloth bag under cold tap water for 2 mins so that the flavor of lemon gets washed out from the paneer.
5.Keep aside for 1/2 hr and let it drain completely.Make sure all water comes out.
6.Now you have to knead it into a smooth dough (You can also use a food processor to knead ).
7.Make 12 equally sized small balls and flatten it out gently.
8.In a pressure cooker add 4 cups of water and dissolve 1 cup sugar in it.
9.Add paneer balls into the cooker.After a whistle,switch off the stove.It would have become double its size by now.
10.After the pressure is released,remove the paneer balls and gently flatten it to remove the excess sugar syrup.

Preparing the Ras:
1.Boil remaining 4 cups milk in medium flame till it has reduced half its quantity.Later add saffron dissolved in 2 tsp of hot milk and cardamom powder.
2.Add 3 tsp of condensed milk(For thicker consistency) and sugar to taste for the rasmalai.
3.Add the cooked paneer balls slowly into the boiling malai.
4.Let it stand for another 5 mins which makes the paneer balls to absorb the milk.Remove from stove.
5.Garnish it with chopped pista,almonds.
6.Chill before serving.It taste delicious when refrigerated overnight.



Russian Salad - My Version

Russian Sald is served cold.Its healthy , nutritious and I go for this when we need something light for dinner.

Ingredients :
1)Apple - 1
2)Potato- 1
3)Cabbage- 1/2 cup
4)Lettuce - 1/2 cup
5)Cucumber - 1
6)Carrot - 1/2 cup
7)Fresh Peas - 1/4 cup
8)Groundnuts - 1/4 cup
9)Jalapenos - 2 tsp (Finely chopped)
10)Capsicum - 1/2 cup

Dressing :
1)Lite Mayonaisse - 2 tsp
2)Low fat Fresh cream - 1tsp
3)Juice from 1 Lime
4)Red chilli sauce - 1 tsp
5)Peppercorns - 1 tsp (coarsely crushed)

Method :
1)Boil Potato,Carrot,Peas and Groundnuts.
2)Dice Potato,Carrot,Apple in cubes
3)Make fine slices of Cabbage,Lettuce,Capsicum and Cucumber
4)Add all the ingredients together and pour out the dressing
5)Give a good mix and serve cold