Saturday, February 27, 2016

Chickpeas Kurma




Chickpeas Kurma

Chickpeas kurma is a rich and tasty dish. Chickpeas is slowly cooked in a rich mildly spiced cashew nut gravy. You can also add other vegetables to the gravy. It pairs perfectly with chapathi/naan
Give this recipe a try...
 
Ingredients
Chickpeas- 1 1/2 cup
Onion- 1 large
Tomato-1
Ginger garlic paste- 1 tsp
Green Chilly -3-4
Chilly powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1 tsp
 Whole garam masala- cardamon-1, clove- 2
Cinnamon- 1 stick, star aniseed-1
Thick coconut milk- 3/4 cup
coriander leaves- a little
Cashew nuts- 12-15
Fennel seeds- 1/2 tsp



Soak chickpeas for 4 to 5 hours and cook till soft.
Soak cashew nuts and fennel seeds in 1/2 cup of warm water for half an hour(or you can put cashews into boiling water for two minutes,drain and then wash with cold water if you want it quick). Make a fine paste and set aside.
Heat oil in a pan and add whole spices and roast till there is a nice aroma. Add onion,green chilly,salt and saute till it changes color, Add ginger garlic paste,tomato , turmeric powder and fry for a minute. Next add coriander powder,pepper powder,cashew nut paste and saute till the cashew nut paste is cooked and oil separates. Add  chickpeas and one cup of water and simmer till gravy thickens.
Finally add coconut milk and chopped coriander leaves.one cup of warm water. After one minute switch off the flame.Serve warm.

Try this..
Hope you will all enjoy.

Friday, February 26, 2016

Prawns Pineapple Skewers




Prawns Pineapple Skewers

Prawns and pineapple skewers is a perfect appetizer for get together or any occassion. It is mildly spicy with sweetness from the pineapple.  I have used chipotle chille peppers which has a smokey flavor, perfect for grilling.You can substitute it with smoked paprika or regular chilly powder. Try this, you will surely love it.

Ingredients
Shrimp- large size- 12-15
Pineapple cubes- 3/4 cup
Chipotle chile pepper- 3/4 tsp
Pepper powder- 1/4 tsp
Mint leaves- a few
Ginger - 1 inch thick
Garlic- 4-5 pods
Lemon juice- 1 tsp
Corn starch- 1 tsp (optional)
salt to taste
Oil- 2 tsp

Skewers- 6-7 Small



Make a paste of mint leaves, ginger and garlic. Mix chipotle chile pepper, salt, pepper powder and lemon juice and marinate prawns with this paste.Set aside for 10  minutes.
Meanwhile soak the skewers in water.
Sprinkle corn starch to the prawns and gently mix. This will help to bind the marinade while grilling/frying. Skewers shrimp and pineapple and place flat on greased pan or grill. It will take two to three minutes on each side. When one side is done,flip over to the other side. Enjoy!


Try this
Hope you will all enjoy!

Vazhuthananga Thairu Curry/Eggplant Yogurt Curry




Vazhuthananga Thairu Curry/Eggplant Yogurt Curry

Today's recipe is a quick side dish for rice made with eggplant and tempered yogurt.  Give this recipe a try ,you will surely love it.

Ingredients
Eggplant - 1 medium sized
( or 6-7 small ones)
Yogurt- 1 1/2cup
Onion- 1/2
Green chilly-3
Curry leaves- 1 spring
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Fenugreek powder- 1/4 tsp
Cumin powder- 1/4 tsp
Hing/asafoetida- a pinch
Mustard seeds- 1/2 tsp
Oil- 2 tbs
salt to taste




Cut egg plants into cubes and mix turmeric, chilly powder and salt.
Heat oil in a pan and add mustard seeds. When it splutter add onions, green chilly, curry leaves and saute for a minute. Not add the eggplant and saute for two minutes in high heat. Cover and cook in low flame and till eggplants gets slightly roasted. Switch off the flame and allow it to cool down a bit. Mix yogurt with fenugreek powder, hing,cumin powder and salt. Pour this over the roasted eggplant and gently mix in. Put it back on stove in very low flame for one more minute. Serve with rice.

Try this
Hope you will all enjoy!

Saturday, February 20, 2016

Paneer Kathi Rolls




Paneer Kathi Rolls

Paneer katti rolls is a delicious wrap with a flavorful paneer tikka masala filling . It is quick and easy to make and is perfect for lunch box and picnics. It has an enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.You can use left over paneer tikka to make the wraps.

Ingredients
For the wraps
Wheat flour- 1 cup
Maida- 1 cup
Sugar- 1 tsp
Salt - to taste
Milk- 1/2 cup
Oil- 1 tsp`
For the filling
Paneer - 200 grams
Red bell pepper- 1/2 cup (sliced or cubed)
Green Bell pepper 1/2 cup
Onion- 1/2 cup
Gram flour- 2 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/3 tsp
Kashmiri Chilly powder- 1tsp
Garam masala- 1 tsp
Cumin powder- a pinch
Chat masala- 1/2 tsp
Yogurt- 1 cup (hung curd)
lemon juice-1/2 lemon

To make chutney (Optional)
Mint leaves- a handful
Coriander leaves- a handful
Green chilly-1
Ginger- 1 small piece
yogurt- 1/2 cup



To make the filling
Cut paneer into two inch thick cubes. Cut the veggies for stir frying.
Mix gram flour,ginger garlic paste, turmeric powder, chilly powder, yogurt,garam masala and cumin powder into a thick  marinade. Add the cubed paneer ,onion and veggies and mix till it is all coated with the marinade. Cover and set aside for half an hour.Grill the paneer over stove top ( with little oil) or arrange the paneer and veggies in skewers. Cook till all sides gets roasted and evenly browned up. Sprinkle chat masala and set aside.


To make the chutney
In a mixer make a fine of mint, coriander leaves, ginger and green chilly and mix with yogurt and salt and set aside.


To make the wraps
Mix wheat flour, maida, salt and sugar. Make a dough using milk and enough water to make a smooth elastic dough. Add oil and knead a little more and set aside. Divide the dough into small lemon sized portions. Using a rolling pin flatten each into thin 10 inch rounds like chapathis. Place on a flat griddle and when one side is cooked and slightly brown turn to the other side and cook. Take one wrap, spread a thin layer of chutney. Place a small portion of the paneer filling and roll two side of make a tight  wrap. Enjoy!


Try this
Hope you will all enjoy!

Tuesday, February 9, 2016

Rasa vada/Rasam vadai



Rasa vada/Rasam vadai

Rasa vada is a delicious tea time snack common in  restaurants and tea stalls. It is also served as breakfast in tiffin stalls in South India. Spicy, crispy parippu vada made with thuvar vada/ channa dal soaked in tangy and mildly spiced rasam smells and tastes yummy . Try this, you will surely love it.

Ingredients

To make vadas 
Thuvar vada/ channa dal-1 cup
Green chilly- 3
Shallot- 2 chopped
Ginger- 1inch thick
Hing/ asafotida- a pinch
Turmeric powder- a pinch
Curry leaves
salt to taste
Oil for frying-1 cup



To make rasam 
Tamarind pulp thick- 1/2 cup
Shallots- 3-4
Garlic crushed- 2 pods
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Cumin powder- 1/4 tsp
Fenugreek powder- a pinch
Sugar- 1/4 tsp
salt to taste
Asafoetida/Kayam- a pinch
Mustard seeds- 1/2 tsp
Cumin seeds- 1/3 tsp
Curry leaves- a few
Chopped coriander leaves- a little
Oil - 2 tsp
 

To make rasam: Heat two tsp of oil in a pan. Add mustard seeds, cumin, curry leaves and crushed garlic and saute for a minute. Next add chopped onion, and ginger and fry for a minute. Add tamarind pulp, 2 cups of water, turmeric powder, chilly powder, cumin powder, fenugreek powder, salt and sugar. Allow to this to simmer for 4-5 minutes. Finally add asafoetida and coriander leaves and  cover with a lid till it is ready to be served with vadas. ( you can also make this ahead of time and warm it up when you fry the vada.

To make the vada

Soak dal for at least four hours and drain in a colander and set aside.
Grind dal and chilly, shallot, curry leaves and ginger without adding water. Grind into a course paste. Mix hing turmeric and salt and shape into small lemon sized balls. Mean while heat oil in a pan.Flatten each ball in between your palm, press and  shape into small thin patties. Carefully slide into hot oil and fry till both sides become evenly browned up. Remove from oil. Transfer the fried vadas into the warm rasam and allow it to soak for 4-5 minutes before serving.



Try this,
Hope you will all enjoy!

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