Palak Panneer

                               Palak Paneer

                                                          

Palak paneer  is a punjabi dish consisting of spinach and paneer (Indian farmer's cheese). It is a popular vegetarian dish.

If you don't have paneer ,  you can use boiled potatoes ,peas or cauliflower.

        

Ingredients :

Small cubes of Paneer (100 gms)

Palak -1 large bunch (remove  thick stem part in the middle of the leaves)

Onion -2

Tomato-2

Green chilly - 3

Ginger garlic paste -half spoon

ghee- 3 spoon

fresh cream/milk- 2 spoon

Kasuri methi -1/2 spoon

Method:

1.Grind onion and tomato separately

2.Heat 2 tbsps of ghee in a pan . Stir-fry the spinach leaves with chillies 

3.Grind spinach into a fine paste along with green chillies 

4.In a pan,heat 2tsp of oil. Add cumin seeds. When they begin to change colour add onion paste  and g-g paste.fry until raw smell goes

4.Now add tomato puree and little salt to make the tomatoes cook fast

5.Add the spinach puree and Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears.

6.Either you can fry paneer or add just like that to the gravy

7.Now pour 2 -3 tbl spoon of fresh cream/milk

7.Add Kasuri methi  and water if needed .

8.Reduce flame and cook for 2 mts

9.Serve hot  with roti or bread.

Beetroot Halwa

Beetroot Halwa

Ingredients:

• Grated Beetroot -2 cup 
• Ghee  -4 spoon
• Cashew -10 
• Elachi    -2
• Milk - 3 cup
• Sugar  -1/2 cup

Time Taken  : 20 mins


Method:

• In a pan, heat ghee and fry cashew

• Add beetroot ,fry for few mins

• Add milk 

• Add sugar and elachi powder

• Boil until halwa thickens

• serve with badam ,dry grapes

CHANNA RAJMA MASALA

CHANNA RAJMA MASALA

                                   
REQUIREMENT:

• Channa/Konda kadalai  -1cup
• Rajma                                 -1/2 cup
• Onion                                  -4
• Ginger garlic paste        -1 spoon
• Tomato                              -3
• Chilly                                 -3
• Chilly powder                  -2 spoon
• Dhaniya Powder            -1 spoon
• Turmeric                          -1/4spoon
• Patta lavangam             -2 each
• Garam masala               -a pinch
• Coconut milk                  -a cup
• Coriander                     

METHOD:

• Soak channa and rajma for 5 hrs. Boil it in a pressure cooker with little salt.
• Take a pan ,add oil ,One by one add patta lavangam ,chopped onion and green chilly .
• When onion turns golden brown colour ,add ginger garlic paste
• Now add chopped tomato ,salt and fry till oil separates.
• Add chilly powder , garam masala,turmeric powder and dhaniya powder
• now add the boiled channa ,rajma and coriander 
• Smash few channas ,add water and close the pan
• After few mins add coconut milk 
• When gravy thickens switch off the stove
• Serve with dosa or chapathi

Thengai paal saadham

                                               

                                                     Coconut Milk Rice



Ingredients:

• Basmati rice (a cup)
• onion(4)
• Green chilly(5)
• pudina(a cup)
• Patta ,lavangam
• Ginger-garlic paste (2 table spoon)
• Coconut milk(a cup)
• Garam masala(a pinch)

Steps:

1.Soak Basmati  rice in water for min 20 mins.

2. Heat oil , and add patta , lavangam ,onion and green chilly.

3.when onion turns transparent, add ginger garlic paste and pudina. 

4.Now add soaked basmati rice , coconut milk and  close the pan with whistle.

5.Serve hot with  any spicy  gravy.

Karuvepillai milagu kulambu

                                                                                

                                   Karuvepillai milagu kuzhambu

Ingredients:

• Curry Leaves (karuvepillai)- a cup
• Pepper-1 spoon
• tamarind (small piece)
• garlic-10 
• vaendhayam-1 spoon
• turmeric powder
• chilly powder
• dhaniya/coriander powder- 1 spoon

Preparation:

1. Grind Curry leaves, pepper,tamarind and jeeragam.
2. Heat a pan , add gingely oil.
3. When oil heated , add  mustard , vaendhayam,and garlic.
4. Then add turmeric,chilly powder and dhaniya powder
5. Add grinded mixture and salt
6. Cook untill oil separates
7. Serve with rice or dosa

Mushroom Briyani

                                             

     MUSHROOM BIRYANI  

                    

                                           

                     Mushroom contains lots of protein .Mushroom briyani is one of the best veg briyani. So all veg lovers must try this. non veg lovers  can also try this .

Ingredients:

Mushroom                  - 1/2 pack
Basmati                      - 1 cup
onion                          -4
ginger garlic paste      -2 spoon
curd                           - 1cup
Tomato                       -1
Mint Leaves(pudina)   -one cup
Patta,Lavangam          - each 3/4
Chilly                          -3/4
Chilly powder
Turmeric

Procedure:

1. Soak basmati rice for 15 mins
2. Soak mushroom in hot water for 2 mins
3. Take a rice cooker and add 2 spoon of ghee and oil. 
4. When oil is heated ,add patta , lavangam 
5. Add chopped onion and chilly 
6. When onion turns brown colour , add ginger garlic paste
7. Now add sliced mushroom and chopped  spring onion(optional)
8. Fry until raw smell goes
9. Add fresh pudina /mint leaves
10. Add salt, chilly powder, turmeric powder
11. Fry until raw smell disappears
12. Now add cup of curd and allow the vegetables to cook
13. Cut tomato into four pieces and add 
14. After few mins add the soaked rice and water
15. Now close the lid, put on the whistle  and cook for 20 mins .
16. Avoid whistling , cook in sim, so that you will get perfect cooked rice
17. Goes well with simple raitha 

Baby Corn Masala

BABY CORN MASALA - By Honeytha

 

Time taken-20 Mins

                                                                                     Baby corn  masala is an easy and yummy dish . Many of us eat baby corn only in restaurants so i am giving  you all  a simple baby corn recipe  

Ingredients:

Baby corn   ( 6-10 )          
Onion          (2)            
Ginger garlic paste  ( 1 spoon )
Tomato - (2)
Mustard seeds (kadugu)
Fennel seeds(sombu)
Corn Flour
Maida
Chilly Powder
Turmeric Powder
Garam Masala
Salt

Procedure:

1. Boil baby corn with little salt . Drain the water.
2. Mix corn with  one spoon of maida and few spoon of corn flour.Fry corn till golden brown .
3. Take a pan. add few spoon of oil. 
4. Add mustard seeds and fennel seeds 
5. After it splutters add chopped onions . Fry till  it turns transparent in colour 
6. Add ginger garlic paste.
7. Also add chopped tomatoes,salt  and fry well.
8. Once oil separates add turmeric, chilly and garam masala.
9. Now add the fried baby corn .
10. Add half cup of water,cover with lid and allow it boil for few mins.
11. Garnish with coriander or spring onion. 
12. Can serve with pulav or roti