Tweet

 

Ingredients: 

• Cucumber -  3 to 5
• Grated coconut  - ¼ cup
• Cumin seeds - 1 tsp
• Green chilly - 1 to 2
• Thick yoghurt / curd  - 1 cup
• Oil   - ½ tsp
• Mustard seeds   - ¼ tsp
• Cumin seeds  - ¼ tsp
• Split urad dal  - ½ tsp
• Hing / asafetida - a pinch
• Fresh coriander leaves
• Salt to taste

Method:

     Wash and peel the skin of cucumber.Cook it covered for 4 to 5 mins in low flame.Take grated coconut, cumin seeds and chillies.

 

 

Once the veg is cooked, add the paste, salt and mix well.Cook for another few minutes.

Turn off flame and let it cool.Add yoghurt to the cooked cucumber spice mix.

  Heat oil in a small pan.Add mustard seeds, cumin, split urad dal, hing, curry leaves and wait to crackle. Now add this seasoning into cucumber pachadi.

 

 

RECEPIE SUMMARY:: 

Ingredients:

•Cucumber -  3 to 5
•Grated coconut  - ¼ cup
•Cumin seeds - 1 tsp
•Green chilly - 1 to 2
•Thick yoghurt / curd  - 1 cup
•Oil   - ½ tsp
•Mustard seeds   - ¼ tsp
•Cumin seeds  - ¼ tsp
•Split urad dal  - ½ tsp
•Hing / asafetida - a pinch
•Fresh coriander leaves
•Salt to taste





Method:

Wash and peel the skin of cucumber.Cook it covered for 4 to 5 mins in low flame.Take grated coconut, cumin seeds and chillies.
Once the veg is cooked, add the paste, salt and mix well.Cook for another few minutes.
Turn off flame and let it cool.Add yoghurt to the cooked cucumber spice mix.
Heat oil in a small pan.Add mustard seeds, cumin, split urad dal, hing, curry leaves and wait to crackle. Now add this seasoning into cucumber pachadi.

  


 

Tweet

Bitter Gourd Pulikari / Pavakkai Pulikari

Tweet

Ingredients:

• Chopped bitter gourd -2 cup
• Tamarind pulp - 1 lemon size
• Citron / Narthangai Pickle - a piece(or you can use whole narthangai)
• Sliced onion-1 large
• Chopped tomatoes-1
• Green chilli -1
• Mustard seeds-1tsp
• Cumin seeds-1tsp
• Fenugreek seeds-1 tsp
• Dry red chilli - 2
• Curry Leaves-2tbsp
• Turmeric powder -1/4 tsp
• Red chilli powder - 1 tsp
• Fennel powder-2 tsp
• salt to taste.
• Oil-1 tblsp

Method:

Boil the chopped bitter guard with little salt. Cool it and squeeze the excess water. This reduces the bitterness slightly.

 

Heat oil in a pan and add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, dry red chillies.

 

Add chopped onion, green chillies and tomatoes.

 

Then add the boiled bitter guard to it.

 

Add red chilli powder, turmeric powder, fennel powder and salt.

Soak the tamarind in water and add the pulp to the gravy. You can adjust the tamarind water according to your taste.

 

Finally add a little piece of citron pickle to it.

 

Serve hot with rice.

 

 

Tweet

Stuffed Dum Aloo / Stuffed Potato Gravy

Tweet

 

Ingredients:

• Potatoes - 4 to 5 (medium sized)
• Onion - 1 chopped
• Tomato - 1 big chopped
• Kashmiri red chilly powder - 1 tblsp
• Turmeric powder - 1/2 tsp
• Roasted Cumin Powder - 1 tsp
• Fennel Powder - 1/4 tsp
• Dry Ginger Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp
• Coriander leaves - few
• Oil for deep frying

For Stuffing:

 

• Potatoes Scooped from the centre(see the method below)
• Grated Paneer - 2 tblsp
• Chopped Cashews - 2 tblsp
• Raisins - 1 tblsp
• Green Chillies -2
• Chaat Masala - 1 tsp
• Salt - 1/4 tsp

 

Method:

Wash and peel the skin of the potatoes. Cut it into halves.

Make potato cups by scooping the centre part of the potatoes with the help of a peeler.

Similarly scoop all the potatoes.

Wash the potato cups and deep fry them in hot oil.Keep aside

Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)

 

Preparing Stuffing:

To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)

Place this stuffing in each fried potato cups.

Fry the stuffed potato cups once again until golden brown.Keep aside.

Preparing Gravy:

Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.

Add the chopped onions and saute until golden brown.

Then add 1 tblsp ginger-garlic paste to it.

Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.

Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.

When the masala oozes out oil, add little water to it and cook for another 15 min.

Add 1 tblsp of yoghurt.

Finally add the coriander leaves.

Serving Stage:

In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

 

 

RECEPIE SUMMARY:

 

Ingredients:

 

•Potatoes - 4 to 5 (medium sized)

•Onion - 1 chopped

•Tomato - 1 big chopped

•Kashmiri red chilly powder - 1 tblsp

•Turmeric powder - 1/2 tsp

•Roasted Cumin Powder - 1 tsp

•Fennel Powder - 1/4 tsp

•Dry Ginger Powder - 1/2 tsp

•Garam Masala Powder - 1 tsp

•Coriander leaves - few

•Oil for deep frying

 

For Stuffing:

 

•Potatoes Scooped from the centre(see the method below)

•Grated Paneer - 2 tblsp

•Chopped Cashews - 2 tblsp

•Raisins - 1 tblsp

•Green Chillies -2

•Chaat Masala - 1 tsp

•Salt - 1/4 tsp

 

Method:

 

• Wash and peel the skin of the potatoes. Cut it into halves.
• Make potato cups by scooping the centre part of the potatoes with the help of a peeler.
• Similarly scoop all the potatoes.
• Wash the potato cups and deep fry them in hot oil.Keep aside.Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)
• Preparing Stuffing:
• To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)
• Place this stuffing in each fried potato cups.Fry the stuffed potato cups once again until golden brown.Keep aside.
• Preparing Gravy:
• Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.
• Add the chopped onions and saute until golden brown.
• Then add 1 tblsp ginger-garlic paste to it.Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.
• Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.
• When the masala oozes out oil, add little water to it and cook for another 15 min.
• Add 1 tblsp of yoghurt.Finally add the coriander leaves.
• In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

 

Tweet

Restaurant Style Kaju Paneer Gobi Masala

Tweet

Servings: 4

Ingredients:

• Paneer (Cottage Cheese) - 250g
• Cauliflower(Gobi) - 250g
• Amond -Cashew Paste -1/2 cup
• Onion – 1 large or 1 ½ cups, chopped roughly
• Ginger – ½ inch piece, chopped roughly
• Green chillies – 2 small, chopped roughly
• Tomatoes Puree –  1 cups pureed
• Butter – 2 tablespoons
• Bay leaf – 1
• Cloves – 4
• Cinnamon stick – 1 inch piece
• Turmeric powder – ¼ teaspoon
• Coriander powder – 3 teaspoons
• Red chili powder – 1 teaspoon
• Dried fenugreek leaves (Kasoori Methi) – 1 ½ teaspoons
• Cream (Malai) – 1 tblsp(optional)
• Water – ½ cup (More or less depending on your liking gravy consistency)
• Coriander Leaves– ¼ cup, chopped finely

Method:

Heat oil in a pan and fry the cauliflower for 5 min or until it turns lightly brown.

Then fry the paneer in it. 

Once it turns light brown, remove and keep aside.

In the same pan, heat another 1 teaspoon of oil on medium heat. Once hot add chopped onion, ginger ,garlic and green chillies.

Saute them till onion becomes translucent and let it cool down a bit.Once cooled grind it to a paste.

Now the same pan, heat 1 tablespoon of oil and butter. Once butter starts to melt, add bay leaf, cloves and cinnamon stick. Saute till you get nice fragrance of the whole spices about 30 seconds.

Then add onion paste, mix very well. Add some salt.

Cook till all the moisture goes away. it starts to leave the sides of the pan about 7-8 minutes.Add tomato puree.

Add turmeric powder, coriander powder, red chilli powder and salt..Mix well and cook for a minutes.Cook till oil starts to ooze out from the sides and all the moisture evaporates.

Add almond - cashew paste and let the gravy comes to a boil.

Then add the fried cauliflower and paneer in it.Add enough water to make gravy consistency. Cook it for 15 to 20 min or until the veggies cooked.

Add kasuri methi leaves. Crush methi leaves between you palm, so it will release lots of flavors.Finally add lots of chopped coriander Leaves..

Finally add the cream.Serve the Paneer Gobi Cashew Masala with roti,naan etc....

Tweet