39 PANEER MUTTER

Mutter Paneer/Paneer mutter/Paneer peas gravy


Paneer - 12 - 15 cubes
Green Peas - 3/4 cup ( cooked)
Onion - 2 large
Tomato - 3
Ginger garlic paste - 1 tbsp
Cinnamon, clove, cardamom - 2 pieces
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tbsp
Tomato ketchup/sauce - 3/4 tbsp
Salt as needed
Oil - 3 tbsp

( Photo sent by my SIL Priya)

If using fresh paneer, then cut them into thick chunks, shallow fry in oil and immerse in lightly salted water and also adding 2 - 3 drops of lime juice. Squeeze out water just before adding. This will not harden your fried paneer.


Cut onion into thick chunks and add them in hot water( just enough for immersing) for 5 minutes and later grind them into a paste.

Place tomato in hot water for 5 minutes. Discard water and peel the skin and later grind to a fine paste. Pour the paste in a small vessel and switch on the stove and cook till it reduces in volume to a thick puree like consistency. Keep aside.

Heat oil in a frying pan and add cinnamon, clove, cardamom and cumin seeds. Wait for few seconds and add ginger garlic paste. Saute till raw smell leaves and add onion paste. Reduce flame and cover and cook for 8 - 10 mts( until raw smell leaves). Next add all the powders and mix well. Then add the tomato puree. Cook again for another 6 - 8 mts also add water according to gravy thickness needed. Next add salt, fried paneer and cooked peas. Cook in low flame for 2 - 3 minutes and remove. Add tomato ketchup for more tangy taste. ( My mom uses this for many gravies like paneer butter masala ...). Gravy tastes good with any type of chapathis/rotis/parathas/pooris/naan and even ghee rice.


Variation: Can use cashew paste - 1/4 cup for rich taste and thickness and cook before adding paneer and peas.

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49 SANNAS / IDLI ( MANGALORE STYLE)

Sannas /  Idli ( Mangalore Style)

This recipe is learnt by my mom from our neighbour aunty in Bangalore. She used to make this often at her home and send it to us. This idli is her native speciality which is near Mangalore hence we started to call it as Mangalore Idli. In her place they call it as Sannas. They have a special utensil for making this idli with a long cylinder like containers to pour and steam just like normal idli stands. But my mom does this once in a while so she used to make them in pressure cooker/pan but instead used a glass/tumbler or bowl for pouring and steam.

You can serve as it as or into thick circles. Taste great with just plain coconut chutney. The texture is really soft and it just melts.

Boiled rice - 3 cups
Raw Rice - 2 cups
Thin/paper poha ( avalakki) - 2 cups
Puffed rice/Murmara/mamra/kadala pori - 3 cups
Urad dhal - 1/2 cup
Salt
Yeast - 1 tsp
( You can as well reduce the whole quantity into half according to your need)


Wash dhal, rice and soak together. Wash avalakki(thin/paper poha) gently and add to the soaked rice and dhal along with puffed rice(mamra/murmura) in water for 4 - 5 hours. Grind everything together with little water into a very thick batter. Transfer into a big vessel - use double the size of the container or vessel as the batter will increase or doubles in quantity when fermented. Add salt and yeast and allow it to ferment. SInce yeast is added the fermentation does not take long.( Traditionally toddy was used to ferment, but you can try by adding yeast or also if not comfortable with yeast then can try adding cooking soda).

Heat a pressure cooker/pan with little water. Place a container/vessle provided with the pan for cooking rice/dhal. Grease few bowls and or glass with oil and pour the batter into them until they are 3/4 th filled. Place on top of the container/vessel. Cover and steam for 15 - 18 minutes. Remove and serve as it as or cut into thick round shape with any chutney or simple coconut chutney.

You can also pour direclty into the container/vessel and steam for 20 minutes and later cut into triangular shape and serve. Mom tries both ways and it looks good and tastes too good. Soft and fluffy.

Also received some awards from Prasu. Thanks so much Prasu for sharing them with me.





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35 RAGI MURUKKU


Ragi flour - 4 cups
Rice four - 1 cup
Pottu kadalai powder( fried channa dhal/split dalia powder) - 1 cup
Onion - 1 medium
Garlic - 5 flakes
Salt as needed
Hing/asafoetida - a pinch
Sesame seeds - 1 tbsp
Cumin seeds - 3/4 tbsp
Butter - 2 tbsp melted or hot oil - 1 ladle
Oil for deep frying

Make a smooth paste of onion and garlic together in a mixer/blender.


Dry roast ragi flour in a kadai/pan in medium flame for 4 - 5 minutes without turning them dark.( you can also keep the ragi flour in a microwavable bowl and switch on for 3 - 4 mts... take the bowl out and keep it again for another 2 minutes). Transfer to a mixing bowl and to it add rice four, fried channa dhal powder, salt, hing, sesame seeds , cumin seeds and onion and garlic paste. Mix well and add butter and or hot oil. Mix well again and add water little by little to make a thick dough.

Heat oil for deep frying and take a murukku press and stuff in a part of it into that and press in hot oil and deep fry your murukkus. You can also shape in and transfer and deep fry them. Adding onion and garlic gives a very good flavor to the murukkus.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.




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31 BADUSHA

Badusha/Badsha


I made this sweet for Diwali which turned out really well. My hubby loved them and asked me to prepare again for a potluck dinner that day. Even though I was tired after all the preparations, I somehow managed to make an other batch. My friends just loved them and everything got over in no time.


Maida/All purpose flour - 2 cups
Baking Soda - 3/4 tsp
Salt - a pinch
Melted Butter - 3/4 th cup
Chopped nuts for garnishing
Oil for deep frying

For the syrup:-
Sugar - 2 cups
Water - 1 3/4 cup
Rose essence - few drops( optional)


Sieve maida/salt and soda 2 times and transfer to a mixing bowl. To it add the melted butter and mix well. Add little water little by little and make a soft dough. No need to press really well. Just mixing it softly is enough. Cover with a wet cloth and leave it aside for 15 - 20 minutes.
Meanwhile combine sugar and water in an other vessel and heat it on a stove and start melting. The sugar has to melt and wait till the froth has left. Then reduce flame and keep heating for another 5 minutes. Add the rose essence now if you like the flavor. Keep the syrup still on under low flame. By this time you can start rolling the dough. Take a small lime size of ball and roll. Just flatten it little bit and press in the middle with your thumb or index finger( to make a small hole in the middle without reaching the other end).


Heat oil for deep frying and fry the prepared ball in medium high till they are golden brown. Remove them out and keep it aside for just few seconds( May be around 10 seconds- as adding it very hot might break your sweet and loose the shape) and add them in the prepared syrup. Just soak them for 2 minutes( not more than that).You can press lightly and turn them over in between. Remove and keep it aside. Later top it with the chopped nuts and arrange in a serving plate/tray and enjoy.


Sarah Naveen has passed on some lovely awards. Thanks Sarah.



Sending this to Sireesha's Sweet Series.






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20 HAPPY DIWALI !!!

Wishing you all a very Happy Diwali.



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31 UKKARAI


Ukkarai is sweet prepared mainly on Diwali and is one of my Grandma's Special sweet. She also makes them when there are guests at home. This is a sweet very similar to the obbattu/poli filling only thing being that it is very soft as an halwa. Does not take much time to prepare too.

Channa dhal - 1 cup
Jaggery( scraped) - 1 cup
Cardamom powder - a pinch
Ghee - 3 tbsp
Cashew - few pieces fried in ghee


Wash and cook channa dhal in water for 3 whistles by ading water just to immerse the dhal. Remove and drain water and cool. Next grind them in a dry mixer/blender till they are soft/powdered.
Heat a pan and add the scraped jaggery and just 2 - 3 tbsp of water. When it is melted add the channa dhal paste/powder and keep stirring till they are mixed well. Also add ghee and cardamom powder and mix together for another 5 minutes. Just before removing add the fried cashewnuts and mix.

Sending this entry to Sanghi's FIL- Ghee event.

Received this nice presentation award from Priya Prashanth. Thanks so much Priya for your encouragement.




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7 Entries to Events and Awards

Sending these entries to Divya's - JFI - Rajma and event started by Indira.


Rajma Soup

Rajma Dip

Rajma Masala

Dhal Makhani


Sending these entries to Priya's Diwali Contest


Thattai

Maida Murukku

Murukku

Milk Peda

Awards

Nivedita and Raje have passed on this award to me. Thanks so much Nivedita and Raje for thinking about me and passing it on. You can read about the meme here.


Ayshaa and Raje have passed on this award. Thanks so much Aysha and Raje. I am really honoured to get them.


Aysha has also passed on the giant bear hug award. Thanks Aysha :D

Raje has also passed this award. Thanks Raje :D




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32 VEGETABLE BIRYANI (TYPE 2)

Vegetable Biryani/Brinji


Basmati Rice - 2 cups
Onion - 1 chopped into thin slices
Tomato - 3 small chopped fine
Green Chillies - 2 Slit long
Ginger garlic paste - 1 tbsp
Mint and coriander leaves - a handful
Mixed Vegetables - 1 cup
Chilli powder - 1 tsp
Shah Biryani Masala Powder - 1 tbsp
Cardamom - 2
Clove - 3
Cinnamon - 2 small piece
Cumin seeds - 1 tsp
Coconut milk - 1 cup
Lime Juice - juice of half lime
Salt as needed
Oil - 2 tbsp


Wash and soak rice for 15 minutes.

Heat oil in a pan and add cumin seeds, cardamom, clove and cinnamon. Wait for few seconds and add chopped onions. Fry till light brown and add ginger garlic paste. Saute for a minute and add chopped tomatoes. Fry till they are mashed and pulpy. Then add the chopped vegetables and saute for 3- 4 minutes. Next add mint and coriander leaves and fry together for a minute. Then add the washed and drained rice. Fry in low flame for a minute. Also add chilli powder and biryani masala powder, lime juice, coconut milk, 3 cups of water and salt as needed. Cover and cook in medium flame until done. Or you can transfer to a rice cooker and switch it on.


In this recipe I have used jeera rice( jeeraga samba rice) which gives a good flavor for any type of biryanis. You can use this rice or substitute the same with basmati rice. Serve with any type of spicy curry or raita.


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18 AWARD TIME


I am very happy to receive an other lovely award from
Lissie ,Sreelekha ,Priya and Sushma. Thanks so much my friends for honouring me with such a lovely award.

This award goes with a fun meme which has to be passed on to 6 of your favourite blogs and which has to be answered with only one word.

Here is the meme part:

1. Where is your cell phone? Kitchen counter top
2. Your hair? Black
3. Your mother? Amirtha
4. Your father? Srinivas
5. Your favorite food? Chaat
6. Your dream last night? None
7. Your favorite drink? Watermelon Juice
8. Your dream/goal? confidential
9. What room are you in? Computer room
10. Your hobby? Blogging
11. Your fear? Snakes
12. Where do you want to be in 6 years? India
13. Where were you last night? Home
14. Something you aren’t? Talkative
15. Muffins? Blue berry
16. Wish list item? Beach House
17. Where did you grow up? Bangalore
18. Last thing you did? Had Dinner
19. What are you wearing? Night Dress
20. Your TV? On
21. Your pets? None
22. Your friends? Many
23. Your life? Nice
24. Your mood? Happy
25. Missing someone? No
26. Vehicle? Toyota Camry and Honda Odyssey
27. Something you’re not wearing? Watch
28. Your favorite store?JC Penney
29. Your favorite color? Green
30. When was the last time you laughed? An hour back
31. Last time you cried? Unsure
32. Your best friend? Many
33. One place that I go over and over? Chicago
34. One person who emails me regularly? College Friends
35. Favorite place to eat? Home

I Would like to pass this award to Pavithra , Priya , Nandini Sadhana/Muskaan , Gita , and Pari.


Also received the ABC tag from Radhika

1. A – Available/Single? none
2. B – Best friend? Many
3. C – Cake or Pie? Cake
4. D – Drink of choice? Water
5. E – Essential item you use every day? Laptop, Phone
6. F – Favorite color?Green, Blue
7. G – Gummy Bears Or Worms?Don't like both
8. H – Hometown? Bangalore
9. I – Indulgence? Chaats
10. J – January or February?Makes no difference to me.
11. K – Kids & their names? 2 Boys -Prithvi and Harsha
12. L – Life is incomplete without? Family and friends
13. M – Marriage date? 15th November
14. N – Number of siblings? 2 - 1 sister, 1 brother
15. O – Oranges or Apples?Oranges
16. P – Phobias/Fears?Snakes
17. Q – Quote for today? Forgive and forget
18. R – Reason to smile? Nice words, praise
19. S – Season?Spring
20. T – Tag 3 People?Previously done
21. U – Unknown fact about me? Unknown
22. V – Vegetable you don't like? Brinjal, Brocolli
23. W – Worst habit?
24. X – X-rays you've had? I dont remember
25. Y – Your favorite food? Bisibelebath
26. Z – Zodiac sign? Virgo





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29 CHICKEN KURMA

Chicken Kurma. Goes well with chapathis/paratha/pooris and as well as chicken biryani or ghee rice.


This is one of the version of making chicken kurma by my mom. Some of the spices are lightly roasted and ground to a paste with other ingredients.


Chicken - 2 lbs Cleaned and cut into medium pieces
Onion - 1 large chopped fine
Tomato - 2 small chopped fine
Ginger - 1 inch piece
Garlic - 4 or 5 flakes
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala or chicken masala powder - 3/4 tbsp
Coconut - 1/2 cup grated
Fennel seeds - 1 tbsp
Poppy seeds - 3/4 tbsp
Cumin seeds - 1 tbsp
Clove - 6
Cinnamon - 2 1 inch pieces
Cardamom - 2
Coriander leaves - few sprigs
Curry leaves - few if available
Oil - 3 tbsp
Salt as needed


Dry roast fennel seeds, 4 clove, 1 piece of cinnamon, half of cumin seeds and poppy seeds in a medium flame. Remove before they turn dark.
Grind these along with coconut and few coriander leaves to a fine paste. Keep it aside.

Heat oil in a frying pan and add the remaining cumin seeds, clove, cinnamon, cardamom and curry leaves.Waitor few seconds and add chopped onions. Fry till onions turn light brown. Next add ginger garlic paste ( or ginger and garlic chopped very fine or grated- I chopped them into very fine bits). Fry till raw smell leaves for about a minute and next add chopped tomatoes. Mash and cook till they are pulpy and water has drained. Then add chicken pieces and reduce flame and cook for another 15 minutes stirring now and then ( till chicken is almost 3/4 th cooked). Next add all the powders and mix well. Then add the ground masala and cook everything together in medium flame for another 10 -12 minutes. Remove and garnsih with remaining chopped coriander leaves.




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35 THOOTHUVALAI KEERAI CHUTNEY

Thoothuvalai Keerai(Trilobatum Leaves)

is a herb used in many ayurveda and siddha medicine and considered to be very good for cold, cough, sore throat and asthma. These leaves and roots and are used in many home remedies to relieve from cold, cough and sore throat. I do not know the leaves name in any other language so just provided you all with the botanical name and also with pictures of the leaves.

This is a recipe sent in by my mom who tried out chutney using these leaves as she had lot of leaves from her home garden. Which not only tasted good but also was very healthy and appropriate one for winter.

I know these leaves are not available in many places, but if u find it sometime, then give it a try for sure. This dish is not only healthier but tastes good.

Onion - 1 medium ( can also use small/pearl onions - few)
Garlic - 4 flakes
Ginger - 1/2 inch
Tamarind - 1 small piece
Green chillies - 4 ( or according to spice reqd)
Coriander leaves - few sprigs
Thoothuvalai leaves - ( handful or around 20 leaves)
Salt as needed
Oil - 1 tbsp

For tempering:
Mustard seeds, urad dhal and curry leaves



Heat oil in a frying pan and add roughly chopped onions and fry till transculent. Next add ginger, garlic, tamarind and green chillies and fry together for 2- 3 minutes. Then add the thoothuvalai leaves and fry till the leaves and shrinked also add coriander leaves and fry again for one more minute. Remove and cool. Then grind to a paste also by adding salt. Transfer to a bowl and temper with mustard seeds, urad dhal and curry leaves and serve with your favourite idli/dosas as chutney/dip.

Can also as a variation fry some urad dhal and or channa dhal and grind with the other ingredients and substitute green chillies with red chillies.


Picture of Golu at my mom's place in Bangalore.


Also received an award from Sree of Sree's Recipes. Thanks so much Sree for sharing the award with me.

Participant Award from Shanthi for participating in her Dusshera, Danthera, Deepavali event. Thanks Shanthi.



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