Mutter Paneer

All paneer lovers it is a delicious dish best accomplish to roti and naan and also a common dish in all the Indian restaurants.

Prep Time : 10 Mins

Cook Time : 15 Mins

Serve : 2

Ingredients

• Mutter / Peas - 1 cup
• Paneer / Cottage cheese - 1 cup , cubes
• Cream / Malai - 1tbtsp 
• Salt to taste
• Coriander leaves - 2 tsp , chopped
• Oil - 1 tsp

Note :  Paneer cut into small cubes and deep fry and put it in the warm water and take out and keep aside.
Fresh Peas cook it in the pressure cooker or pan and keep aside.

Ingredients for Masala Paste

• Onion - 1/2 cup
• Tomato  - 1 (chopped)
• Tomato Puree - 1/2 cup
• Jeera / Cumin seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Chili powder - 1 tsp
• Kashmiri chili powder - 1/2 tbsp
• Ginger + Garlic paste - 1 tsp
• Garam masala - 1/2 tsp
• Kasuri methi crushed / dried fenugreek leaves - 1/2 tsp
• Dhaniya powder / Coriander powder - 1/2 tsp
• Oil -  5 tbsp

 Method for Paste

1. Take a pan add oil 
2. Add jeera wait till splutter then Add onions ,ginger garlic paste  fry till onions cooked
3. Add tomatoes stir fry
4. Add tomato puree cook on low flame until oil get separates add hot water 1/2 cup
5. Add all masala powder stir and cook on medium flame.
6. Add frozen cooked peas, paneer & salt mix well
7. Add cream garnish coriander leaves
8. Serve hot with naan or roti

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Kolkukattai

Kolukattai is sweet. Made up of jaggery and coconut. There are various types of filling for this and also different versions too in different parts of india. Like Modak, Kolukattai and Kadabu etc., Most of these versions are very popular in India and made on the festival of "Ganesha Chathurthi". After puja this is offered as prasadam.

There are also a savory (salted and spicy) version of this called Khara kolukattai and another called Kadabu (Deep Fried) which has a filling of Sugar & Dried Cocnut (kobri sakare). I have already posted this in my blog.

 The link :

Kadubu
Kharu Kolkukattai

Prep Time :  20 Mins
Makes : 10


Ingredients for filling

• Jaggery / Vellu / Bella - 1 & 1/2 Cup
• Coconut , grated - 1 cup
• Cardamom powder - 1/2 tsp

Method for filling

1. In a heavy bottom pan add jaggery and 2 tsp of water bring to boil then add coconut 
2. stir constantly untill becomes thick. Add cardamom powder mix well and remove from the flame.

Ingredients for outer layer

• Rice flour / Arshi mavu / Akki hittu - 2 cups
• Water - 1-1/4 cup
• Oil - 2 tsp

Method for outer layer

1.  Boil the water add oil 
2. Add rice flour slowly without no lumps use the whisk stir well and switch off the flame and cover it for 5 mins

Method for Kolukattai

1. Take a large plastic sheet and Take a small size of rice dough and press it in finger with the help of oil make small round shape and put 2 tsp of sweet filling and close the edges looks like cresent shape or any shape and keep aside
2. Do it for rest of the mixtures.
3. Take a plate and small size of banana leaf and arrange all kolukattai's and steam cook in a pressure cooker for 5 minutes (do not put weight)

Serve
Tip : If it is Jaggery too watery add a spoon of Rice flour and stir.

| Copyright © Malas - Kitchen 2012 | | All rights reserved

Pairumavu Unde

I had made this on the occassion of Gokulashtami festival. Very simple ladoo sort of besan ladoo but made this on split Moong Dal (Lentils/Mungbean).

 Prep Time : 15 Mins
Makes : 20 Ladoos

Ingredients

• Moong dal / Pairthuparppu / Hesaru bele  - 1 cup
• Sugar - 2 &1/2 cups
• Ghee - 1/2 cup (homemade ghee (clarified butter))
• Cardamom powder / elashi / elaki pudi - 1/4 tsp
• Cashews / Kodambi - 2 tsp , crushed

Method

1. Roast the moong dal / parithuparppu  on medium flame. (do not over roast)
2. Grind parppu / dal in a mixer make a fine powder Tranfer into a big bowl
3. In the same mixer make a fine powdered sugar
4. Take a small pan heat ghee a bit add cashews switch off the flame leave for few mins.
5. In a parppu bowl add sugar and mix well add cardamom powder 
6. Add ghee evenly and mix it in the spoon and make a medium size ladoos between your palms shape into round balls but as fast as you can.
7. Cool and store it in the airtight containers.

| Copyright © Malas - Kitchen 2012 | | All rights reserved