Thursday, 31 July 2014

kadai paneer / Easy paneer recipes

Today's recipe is another paneer based dish which is served as a sidedish for roti which all of you might be well aware of - Kadai paneer.  The name is "kadai paneer" derived from the way it is cooked.  In India, kadai means a "wok", not like a Chineese wok, Indian wok is much deeper.  Among the many paneer recipes available, paneer butter masala, matar paneer, kadai paneer and palak paneer are very famous and is liked equally by everyone. 



I love cooking, and hence this blog.  But with two active kids around, you will definitely agree with me when I say that 24 hours a day is not enough.  And my daughter is a paneer fan.  So most of the time, I try to keep paneer readily available so that I can cook it as soon as she asks for it.  But sometimes it really becomes difficult.  Recently, the entire family went on a surprise visit to Chennai (my in-law's house), and by the time we reached there it was past lunch time and none of us were in a mood to cook, neither wanted to drive again and go to any restaurant.   And my daughter wanted her favourite aloo paratha and paneer gravy.  I searched for online delivery system and came across foodpandaI was surprised to find foodpanda have branches in Chennai also.  Foodpanda is an huge network of online food ordering company which has branches throughout the world.  They just ask you for your location, a restaurant from where you want your dish and your favourite dish and the dish gets delivered at your doorstep for free.  The payment can be done either online or on delivery.  They are active in 19 Indian cities and has over 3500 restaurants available.  You can also use their smartphone app and order food from anywhere.  Cool na?



And by the time you go through this let me get back to the recipe of kadai paneer.  Kadai paneer is a tasty and easy to make paneer dish where paneer (Indian cottage cheese) is cooked along with capsicum in a spicy kadai masala.  It is my daughter's favourite and she always orders this whenever we visit any restaurant. Kadai paneer is a very tasty dish and can be prepared in less than 20  minutes. So this means you can make this tasty dish even when you are in a hurry, early in the morning or even during evening hours.  The masala needs to coat the paneer cubes well and the juices should be well absorbed by the paneer to get the right taste. 

Ingredients required

paneer cubes1 cup
onion 1 (big)
tomato 3
ginger garlic paste 1 teaspoon
capsicum 1 (big)
red chilli powder 1 teaspoon
coriander powder 1 tablespoon
turmeric powder 1/8 teaspoon
green chilli 1 (chopped)
kasuri methi1 teaspoon
bay leaf1
jeera / cumin seeds 1 teaspoon
saltto taste
oil / ghee 3 tablespoon

cinnamon 1 inch piece
cardamom 2
cloves 2
dry red chilly 2
coriander seeds (crushed)1 teaspoon

Method

1.  Cut paneer into cubes.  (You can also cut it in triangular shapes).

2.  Dice capsicum into cubes and keep it ready.

3.  Heat a pan, dry roast cinnamon, cloves, cardamom, coriander seeds, dry red chilly and keep it aside.  Roast it in low flame so that the ingredients do not get burnt.  Let it cook and then make a fine powder and keep it aside.

4.  Heat oil/ ghee  in a pan,  add cumin seeds, when it sizzles, add bay leaf, onion, ginger garlic paste, chopped green chilles and saute them till onion turns translucent.


5.  Now add tomato, a pinch of salt, and saute it well until tomato turns mushy. 



6.  Now add capsicum, turmeric powder, red chilly powder, coriander powder, salt and little water (1/4 cup), mix well.  Cover the pan with a lid, reduce the flame and let it cook for 3 - 4 minutes. 

 

7.  Now add paneer cubes, the ground masala, coriander leaves and mix well.  Again add little water if you feel that the curry is dry.  Cover it with a lid, reduce the flame and again cook for 5 - 6  minutes.

 
 
 

8.  Switch off the flame and add crushed kasuri methi.

9.  Keep it covered for some time so that the flavours and juices get mixed well with paneer.

10.  This can be served as a side dish for roti.

If you find this post useful, I would be extremely happy if you ccan share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

kala jamun / Bengali kala jamun / kalo jaam

 

 

 

 
 Jamuns are a favourite among my kids.  There are two types of jamuns : gulab jamuns and kala jamuns.  "Kala" in hindi means "black".  I love jamuns and yesterday, I had some paneer and khoya with me.  So I thought of making Kala jamun.  Kala jamuns are dark gulab jamuns which are prepared with paneer and khoya.  They are then deep fried and then soaked in sugar syrup.  Kala jamun is also prepared in the same way as we make gulab jamuns and black color of jamuns is obtained from the caramelization of sugar which is added to the jamuns.  It is very easy to prepare jamuns but always take care that when you prepare jamun balls, the surface should be plain.  Otherwise, the balls will break when you put the balls in oil.  Also, another thing to be noted is that, the oil should be kept at low temparature.  Otherwise the outer surface will be brown but the inner part will not be cooked properly.  Now to the recipe..
 
 

 


Ingredients required

for balls
paneer 1/2 cup
khoya1 cup
plain flour /maida2 tablespoon
cardamom powder 1/4 teaspoon
sugar 1 teaspoon
baking soda a pinch
milk 1 tablespoon

for syrup
sugar 1 1/4 cup
water2 cups
saffron / kesar / kumkumapoofew strands
rose essence few drops

Method

1.  Make 1 string syrup of sugar and water.  Once the syrup is ready, add kesar and rose syrup.  (If you are place where the climate is very cold, then store the syrup in a preheated oven. )

 

2.  Grate paneer and khoya.  To this add cardamom powder, plain flour, sugar, baking powder and knead it well till smooth. 


3.  Add little milk, if you find that dough is dry.  Make a soft dough.


4.  Make small balls out of the dough, rolling lightly between palms. Make small marble sized balls. 


5.  Heat ghee / oil slightly.  Add balls slowly in batches, keep the flame in low, and allow the balls to rise in oil.  Take them out and keep it aside.  Repeat the same with the rest of the balls. 


 

6.  In the same ghee / oil, fry the balls again till dark from all over again.  Drain them and put them into the sugar syrup. 


 
 
7.  Leave it for 3 - 4 hours before it gets completely soaked and becomes soft.

8.  After 4 hours, your jamuns are ready to be served.


 
 
Note:
 
1.   Take care that when you prepare jamun balls, the surface should be plain.  Otherwise, the balls will break when you put the balls in oil. 
2.   Keep the oil should be kept at low temparature, otherwise, the jamuns will look brown from outside but inner portion will not be cooked properly. 
 

If you find this post useful, I would be extremely happy if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo

Sunday, 27 July 2014

Podalanga parippu usili / padavalanga usili / snakegourd dal stir fry

 

 
 Paruppu usili is a popular iyengar dish which is made with lentils and vegetables.  Usili is usually made with vegetables like cabbage, banana flower , cluster beans and so on.  I have always wanted to make usili and today, I made it using snakegourd.  I had plans to make usili using cabbage but I had cooked cabbage yesterday and didn't want to repeat the same today.  So tried with snakegourd and believe me it was really tasty.  I always make mezhukkupuratti or thoran for lunch along with curry but loved making usili today. Now to the recipe..
 

 


Ingredients required

snake groud 2 cups (chopped) (1 medium sized)
salt to taste

for dal paste
toor dal 2 tablespoon
channa dal2 tablespoon
dry red chilli 2

for tempering
oil1 teaspoon
mustard seeds 1/2 teaspoon
urud dal 1/2 teaspoon
curry leaves few
turmeric powder one pinch
asafoetida powder / hing / kayam one pinch



Method

1.  Clean snakegroud, peel off the skin, chop it into small pieces and keep it aside.

2.  In a bowl, add channa dal, toor dal and dry red chilli.  Add little water and soak it atleast for half an hour.


3.  Meanwhile, cook snakegourd with enough water and salt.  Boil it nicely and wait till it gets cooked and the entire water is absorbed.  Once cooked, turn off the stove.


4.  Drain water from the dal, grind it without water to make a coarse mixture.  Boil water in an idly pan , spread the coarse mixture on the steamer plate and steam cook it for 5 - 6 minutes.  Allow it to cool and then crumble it with your hands.  Set it aside.

 
 



5.  In a kadai, heat oil, splutter mustard seeds.  Add all the ingredients given under "for tempering" and saute for a few seconds. 


6.  Now add dal mixture, saute till it becomes golden brown color, and then add cooked snakegourd.  Add required amount of salt.  Cook for another 4 - 5 minutes till the dal gets mixed nicely with the veggies.  Turn off the stove.

 
 


7.  Snakegourd usili is ready.  This can be served with rice and any curry of your choice.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is  click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo


 

Friday, 25 July 2014

Aval unda / Aval ladoo / beaten rice balls

 

 
 Today's recipe is an easy to make healthy ladoo which is made with aval - aval ladoo.  This can be served for kids and grownups.  Usually, I make this and send it along with my daughter's snackbox or also as an evening snack / nalumani palaharam.  You can also make this with powdered sugar, but as I have already, discussed, jaggery is always better than sugar.  It is always better to give sweets with jaggery to kids rather than with sugar.  So I have made aval ladoo with jaggery.  Do try this you will surely love it.  Now to the recipe...
 


Ingredients required

aval / beaten rice 2 cups
Jaggery / sharkara / vellam 1 cup (powdered)
grated coconut 1 cup
ghee 5 tablespoon
nuts (coarsely powdered)4 tablespoon
cardamom powder / elaichi powder 1/4 teaspoon

Method

1.  Coarsely powder aval and keep it aside.  Coarsely powder nuts and keep it aside.  Powder jaggery and keep it aside.

 

2. In a pan heat ghee, add grated coconut, saute it for a few minutes. 

 

3.  Now add ground aval and mix well.  Next add powdered nuts and elaichi powder and mix well. 


4.  Now add powdered jaggery, mix it nicely.  Turn off the gas, allow it to cool. 

 

5.  Once the mixture is cooled, mix well once more with your hands. 

6.  Grease your hands with ghee and make ladoos out of it. 

7.  Ladoo is ready and serve it to your loved ones.



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated. 

Enjoy cooking and serving
nandoo

Thursday, 24 July 2014

vanpayar manga ozhichu curry / vellapayar manga curry / black eyed beans mango curry

 

 
 Today, I am sharing another curry which can be served with rice.  It is made with black eyed beans, raw mangoes and durmsticks.  It is called ozhicurry because it is a curry which can be served with rice.  This curry is very easy to make, healthy and the addition of mangoes give it a tangy taste also.  This can be prepared as a variaiton to normal sambar.  Now to the recipe.  Hope you like it. 
 
 
 


 


Ingredients required

vanpayar / black eyed beans1/4 cup
raw mango / pacha manga1 - 2 (depending on sourness)
drumstick / muringakka 1/2 (cut into pieces)
turmeric powder 1/4 teaspoon
chilli powder 1/2 teaspoon
salt to taste

for grinding
coconut (grated )3/4 cup
jeera / cumin seeds 1/4 teaspoon
green chilli2 - 3

for seasoning
oil1 tablespoon
mustard seeds1/2 teaspoon
dry red chilli1 - 2
curry leaves few

Method

1.  Soak vanpayar / blackeyed beans in water overnight.  Cook it for 1 whistle. 


2.  Peel the skin of mango, cut into pieces and keep it aside. 

3.  In a pan, add cooked beans, and to that add drumstick pieces and cook well. 


4.  Once it is cooked well, add mango pieces, salt, turmeric powder and chilli powder.  Let it boil nicely and mango pieces get cooked well. 

 

5.  Meanwhile, grind together, coconut, green chilly and cumin seeds.  Keep it aside.


6.  Once the veggies are cooked well, and the raw smell gone, then reduce the flame to low and add coconut paste and simmer for a few minutes. Once it starts boiling, turn off the gas. 


7.  In another pan, heat oil, add the ingredients given under " for seasoning" and add it to the curry.


8.  Your curry is ready to be served.  This goes well with rice and any mezhukkupuratti. 



If you find this post useful, I would be extremely happy, if you can share it with your friends in google+, facebook or twitter.  All you have to do is click the corresponding button given below.  This will keep me motivated.

Enjoy cooking and serving
nandoo