Paneer Dipped in Pudina Gravy

This will be suitable with any Paratha / Naan / Roti. This gravy is my own creation. Its very simple. I had earlier made this dish with only paneer and other spices. Later on my husband suggested to add vegetables.The second time I used vegetables to ... We loved it for roti's

Since this recipe includes spices this will be my entry to Think Spice...think Star Anise, hosted by Sunita

Pudina With Paneer

Ingredients

• Pudina leaves - 2 cups
• Paneer Cubes - 20 to 25
• Tomato - 2
• Ginger paste - 1/2 tsp
• Garlic clove - 1
• Medium size Onion - 1 (chopped)
• Green chillies - 8
• Cashews - 2 tsp (soaked in water)
• Salt to taste
• Oil - 4 tsp

Method

For the paste : -

• Boil the tomatoes ( I used in microwave without adding water). Take out the skin
• Heat 2 tsp oil in a pan
• Add ginger - garlic, onion, pudina leaves fry till onion soft
• Grind the tomatoes, fried ginger-garlic, onion, pudina leaves & green chillies, cashews (water as per req)
• Make a smooth paste.

How to Proceed :-

• Fry paneer in the hot oil. When it is frying, as soon as the paneer cubes are light golden in color, remove it and put it in the medium hot water. Again remove from the water and dry it on a paper. So that you will get soft cubes and as well as all the oil goes away. Keep aside
• Take a Pan. Heat 2 tsp oil, add pudina paste, salt & fry for few minutes
• Add paneer, boil the gravy

Serve hot
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Pudina gravy with vegetables & Paneer

Ingredients

• Pudina leaves - 2 cups
• Paneer Cubes - 20 to 25
• Vegetables - (peas, capsicum, potato, beans)
• Tomato - 2
• Ginger paste - 1/2 tsp
• Garlic clove - 1
• Star anise - 1
• Cinnamon sticks - 2 small pieces
• Cloves -Lavang - 2
• Medium size Onion - 1 (chopped)
• Green chillies - 8
• Cashews - 2 tsp (soaked in water)
• Salt to taste
• Oil - 4 tsp

Method

For the paste : -

• Boil the tomatoes ( I used in microwave without adding water). Take out the skin
  Heat 2 tsp oil in a pan
• Add star anise, cinnamon, cloves, ginger - garlic, onion, pudina leaves fry till onion soft
• Grind the tomatoes, fried star anise, cinnamon, cloves, ginger-garlic, onion, pudina leaves & green chillies, cashews(water as per req)
• Make a smooth paste.

How to Proceed :-

• Fry paneer in the hot oil. When it is frying, as soon as the paneer cubes are light golden in color, remove it and put it in the medium hot water. Again remove from the water and dry it on a paper. So that you will get soft cubes and as well as all the oil goes away. Keep aside
• Take a Pan. Heat 2 tsp oil, add pudina paste, salt & fry for few minutes

• Add paneer & vegetables &  boil the gravy

Serve hot

 | Copyright © Malas - Kitchen 2008 | | All rights reserved

Its a Pleasant Surprise...

Thank you Easy Craft, my pleasure to recieve this award. The credit for this should go to all my blogger friends , their encouragement and constant support.

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”





I would like to pass this Award to:-


RedChillies

Uma

Madhu

Roopa

Cheesy Potato Pops

Some time back when i was browsing for something on google. I got this recipe of potato pops by tarla dalal. So Started to make them for my son. No wonder he loves that. By making this a bit spicy anyone can enjoy this. Lovely taste ... thought to share this recipe . This will be one my entries to my event Kid's Food Event and also sending this to The Potato Fe(a)st, hosted by DK's Culinary Bazaar 

Preparation time: 10 minutes Cooking time: 12 to 15 minutes Makes 8 pops.

Ingredients

• 1 cup boiled and grated potatoes
• ¼ cup grated carrots
• 1 brown bread slice, soaked and squeezed
• ½ tsp ginger-green chilli paste
• 2 tbsp chopped coriander
• A pinch sugar
• 1 cheese cube
• 2 tsp oil for cooking
• Salt to taste

Method

1. Cut the cheese cube into 8 equal pieces and keep aside.
2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread.
3. In a bowl place the mashed bread and add potatoes, carrots, green chilli paste, coriander, sugar, salt and mix well.
4. Divide into 8 equal portions and shape each portion into a flat round.
5. Place a cheese cube in the centre of each round and shape into ovals.
6. Pierce a candy stick into each oval and press the potato pops on the stick making an oval shape. Keep aside.
7. Cook both sides on a lightly greased non-stick pan till golden brown.

Serve hot.

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Palak Pakodi Kadhi

This dish you can do it directly on the stove even if you do not have a microwave Ingredients

For the palak pakodis

• 1 cup palak (spinach) ; chopped
• 1/4 cup Bengal gram flour (Besan)
• 1/2 tsp chilli powder
• 1/2 tsp cumin seeds (jeera)
• A pinch soda bi-carbonate
• 1 tsp Oil
• Salt to taste

For the Kadhi

• 1 cup Curds
• 2 tsp Bengal gram flour (besan)
• 1 tsp cumin seeds (jeera)
• 1/4 cup Onions (sliced)
• A pinch of asafoetida (hing)
• 3 Green chillis (Slit)
• 5-6 Curry leaves
• 2 cloves garlic (finely chopped)
• 1/4 tsp turmeric powder
• 1 tsp Oil
• Salt to taste

Method

For the Palak Pakodis

1. Mix the palak, besan, chilli powder, jeera, soda, oil and salt in a bowl and mix well, using a little water to make a soft dough.
2. Divide into 12 equal portions and shape into even sized rounds, using wet hands.
3. Grease a microwave safe plate and place the pakodis on the plate and microwave on HIGH for 45 seconds.
4. Remove and keep aside

For the Kadhi

1. Mix the curds & besan in a bowl. Keep aside
2. In a microwave safe bowl, add the oil, cumin seeds, green chillies & curry leaves & microwave on HIGH for 2 minutes
3. Add the onions and hing, garlic & microwave on HIGH for another 2 minutes.
4. Add the curd and gram flour mixture, turmeric powder, salt & 1 cup of water and microwave on HIGH for 4 minutes.

How to proceed :
Add the pakodis to the kadhi and microwave for 2 minutes and serve hot with steamed rice.
Recipe by Tarla Dalal

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Ragi Dose | Ragi Dosa | Millet Flour Dosa

Healthy and more protein breakfast. As we all know ragi/millet flour is good for health. This is my amma's recipe

Ingredients

• Ragi flour / Finger millet flour - 2 cups
• Upma semolina/Rave  -1 cup
• Baking soda - a pinch
• Salt to taste
• sour curds - 1 cup
• Onion (finely chopped) - 1/2 cup (optional)
• Jeera seeds - 1 tsp

Method

1. In a bowl mix all ingredients mix together using little water. Regular Dose consistency
2. In a small pan add oil and onions fry till lightly cook
3. Heat flat griddle or dosa tawa. Sprinkle onions do it before pouring batter or after batter (optional)
4. Then pour the laddle full of batter spread like pancake (round) put oil in it. Close the lid and Cook on both the sides
5. Serve with ghee / butter & chutney / pickle

PS : please note for more crispiness add 1 tbsp rice flour

 

 

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Dhamrote

Dhamrote is a sweet dish (White Pumpkin Halwa).

For my blog’s anniversary i am posting a special iyengar sweet. This is a very popular in southindia.

Ingredients

• 1 Kg Pumpkin
• 150 grm Sugar
• 1 Cup Ghee (homemade)
• 1/4 Cup Kova / Khoya
• 1 tsp Cardamom Powder
• A pinch of Kesari / Saffron
• Cashews and Raisins - as per req

Method

• Peel the skin, grate pumpkin, & Pressure cook (No adding water)
• Take a heavy bottom pan , Add pumpkin & cook it for few miniutes directly
• Then add sugar bring to boil (until sugar syrup evaporates )
• Add ghee again boil
• Add kova stir well. Halwa should be thick
• Add kesari / safforn (dialute in the warmwater or milk).
• Add cardamom powder. Stir well & switch off the flame
• Heat 1 tsp ghee in the small pan. Fry cashews and raisins
• Garnish halwa

Note : Some people use 2 tsp chiroti rava (dry fry) for more thickness.



| Copyright © Malas - Kitchen 2008 | | All rights reserved

Chatpata Pomegranate

This is a very simply chatapata snack. I just love to eat this anytime.
When we were kids, my cousins and myself we always loved to eat pomegranate this way.

Sending this to AFAM - Pomegranate, hosted by SRA from 'when my soup came alive'

Pomegranate
Salt to taste
Rasam Powder ( I feel that it tastes best when we add rasam powder rather than chilli powder ) - as per req

Mix well. Eat it rightaway, otherwise it will become watery bcos of the salt. It will not be good to eat.

Note : The same method you can have it for Guava , Tomato, Cucumber etc.,

Here is one more recipe of pomegranate salad 

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Yelamchanaga Oorga / Lemon Pickle

1. 10 Lemons
2. 1 cup Oil
3. 1 tsp Mustard seeds
4. 50 grms Red chillies ( Byadagi chillies / Southindian chillies)
5. 1 tsp Fenugreek seeds
6. Salt to taste
7. 1/2 tsp Asafoetida

Method

1. Take a heavy bottom pan. Heat oil
2. Add mustard allow to splutter, Add asafoetida(hing)
3. Add chopped lemon into the oil slowly. Cook the lemon in the oil till soft. switch off the flame
4. Take a wok, fry chillies & fenugreek seeds on a medium flame
5. Make a dry powder. Add into the lemons stir well
6. Add salt & mix well
7. Keep pickle outside(normal temp) for one or two days
8. After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate

Recipe Source : My Mom

| Copyright © Malas - Kitchen 2008 | | All rights reserved

Garma Garam Onion Pakora

Ingredients

• 1 Medium size onion (chopped lengthwise)
• 1/4 cup Besan / Gram flour
• 1/4 cup Rice flour
• 3/4 cup Maida
• 2 &1/2 tsp Red chilli powder
• Salt to taste
• 2 tsp Hot oil
• 4 to 5 tsp Crushed curry leaves
• Water
• Oil for deep frying

Method

• Mix all the ingredients make a medium thick paste with the help of water.
• Deep fry in the oil
• Serve with hot chilli chutney

| Copyright © Malas - Kitchen 2008 | | All rights reserved