PANEER TIKKA MASALA

This is a popular Punjabi dish, delicious and favourite of many. This recipe needs a quite long preparation time and cooking time. This is done by marinating Paneer cubes & veggies with spices and curd and cooked along with onion tomato paste and cashew & almond paste. Soya Paneer (Tofu) can also be replaced for ordinary Paneer. Here is the step by step preparation of the recipe

Preparation time : 25 minutes
Cooking time - 20 minutes
Serves - 4 persons

INGREDIENTS:
Paneer cubes - 1 cup
Capsicum - 1/2
Onion - 1
Curd - 1/4 cup
Besan flour - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 and 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Kasuri methi - 1/2 tsp 
Salt
Ghee - 2 tsp
Oil - 2 tsp

To Grind
Tomato - 2
Onion -1
Ginger - 1 inch stick
Garlic pods - 4
Cinnamon - 1
Cloves - 2
Fennel seeds - 1/4 tsp
Poppy seeds/ Kasakasa - 1/4 tsp
Cashew - 5
Badam - 5

METHOD:
1. In a bowl add whipped curd, 1/4 tsp red chilly powder, 1/4 tsp garam masala, besan flour, little salt and mix well. Add Paneer cubes,  chopped capsicum cubes and onion cubes and marinate in the curd mixture for an hour.

2. In a pan, add water, allow to boil and switch off the flame. Add chopped onions and tomato and close the lid. This is called blanching. This saves the cooking time of onion while preparing gravy. Grind to a paste after it cools down and keep aside.

3. In a mixer, apart from onion and tomato, soak the other ingredients given to grind, for 15 minutes and grind to fine paste and keep aside.
4. In a dosa tawa, place the marinated pieces one by one and roast it on low flame adding little oil. See that all sides are cooked well and brown spots appear on paneer. Also see that, browning of Paneer will be fast, so remove immediately to avoid burnt taste and keep aside.

5. Likewise, shallow roast the onion cubes and capsicum cubes and keep aside.
6. In a thick bottomed tawa, add oil and ghee, add the onion tomato paste and cook until raw smell goes off and oil gets separated.
7. Add red chilly powder, coriander powder, garam masala powder, salt, mix well, lower the flame. Add the cashew badam paste, little water, stir well and close the lid of the tawa, since the gravy will splutter.

8. Stir in continuous intervals, till the gravy becomes thick and nice aroma comes out. Taste for salt and spice, add if needed.
9. Add the roasted tikkas, and kasuri methi and mix well and switch off the flame.

10.Tasty and aromatic Paneer Tikka masala is ready to be served with Roti, Naan, Chappathi, Rice etc. 

Note:

• Do not over roast the Paneer, it will become hard and chewy.
• If preferred to avoid blanching, Onions can be chopped finely and tomato can be made paste along with the ingredients given for grinding.

  

 

VELLA POORI

This receipe is famous among Tamil Jains.

INGREDIENTS:-


Idli Rice - 1 cup (200 gms )

Toor Dal - 1/4 cup less 2 teaspoon ( that is 50 gms - 10 gms = 40 gms)

Dry Red Chilly  - 2 nos.

Black pepper powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Turmeric - 1/4 teaspoon

Salt to taste

Oil for deep frying



METHOD:-

First, Wash and Soak Idli Rice with Red chillies and Toor dal separately for 2 hours.

After 2 hours, Drain all the water from idli rice and toor dal and set aside the water.

In a mixer jar, first grind the toor dal ( not a fine paste), transfer it to a bowl and then grind the idli rice (like rava / Sooji texture) and mix it with toor dal mixture.

Grinded Rice

Add salt,  black pepper powder, cumin powder, asafoetida and turmeric to the above mix. And mix well.

All powders with rice mixture.

Now, bind all the ingredients and prepare a dough. In a kadai, or pan, heat oil.

Divide the dough in small-sized balls and place it on a paper towel. Place a dough-ball, above a piece of cloth and press it using hands to make pooris.

poori making using cloth, balls kept on paper towel

Drop a small amount of dough into the hot oil. If the ball rises immediately, the oil is hot enough to prepare vella pooris.

Drop the vella poori into the oil, and keep it in sim / low flame. Tilt the other side and fry  for a while. Remove the fried vella poori. Repeat the process for the remaining dough.

Note:- The reason for placing the dough on paper towel, and using cloth for poori making, is to  remove excess water from the poori. And the poori remains soft.

SEMIA RAVA KESARI

A Simple & Easy Dessert, which can be done in minutes and apt for beginners who wish to  learn cooking

INGREDIENTS:
Semia/ Vermicelli - 1/2 cup
Rava/ Sooji - 1/2 cup
Sugar - 1 and 1/4 cup
Saffron - 5 strands (optional)
Cardamom - 1/2 tsp
Cashew - 5
Almond/Badam - 3
Salt - a pinch
Ghee - 2 tsp
Oil - 2 tsp

METHOD:
1. Soak Saffron in a teaspoon of hot water and keep aside. 
2.Heat ghee in a thick bottomed tawa, add chopped badam and cashews and fry till golden brown and remove it.
3. In the same tawa add oil, rava, vermicelli and roast it for few minutes. No need for the browning.
4. In a pan, add 2 cups of water, allow to boil and add to the tawa little by little and mix well to avoid lumps, also add the soaked saffron and close with a lid and lower the flame.
5. In a minute, the water will be absorbed fully, add sugar, a pinch of salt and mix well.
6. It will become watery and then start to thicken. Mix with a ladle in regular intervals for 2 minutes.
7. Add cardamom and fried cashews and almonds and stir for a while and switch off the flame.
8. Tasty and Easy Semia Rava Kesari is ready.

9. Serve with little Ghee as topping.

Note:

• Adding Saffron is optional.
• Adding food colour doesn't make a change in taste. So, better to avoid it.
• Add sugar only after the water is absorbed fully, otherwise the recipe will become sticky.

 

BREATHING EXERCISES - PART III

See for Breathing Exercise - Part II in this blog before continuing the exercise below

EXERCISE - 5

Along with other Breathing Exercises this advanced Breathing technique helps Physical and Mental strength of a person. This should be done before doing PRANAYAMA breathing technique.

NADI SUDHI/ ALTERNATE NOSTRIL BREATHING:

1. Sit in Artha Padmasana or Vajrasana pose with Prithvi mudra in one hand.

 2. Close the right nostril with right thumb and EXHALE fully with the left nostril  with index and middle finger kept on the fore head.

Left nostril is closed with thumb finger and EXHALATION & then INHALATION  is done through right nostril

3. Now, INHALE slowly through the same nostril slowly and gently.
4. Now, close the left nostril with ring finger and EXHALE slowly with the right nostril.

Right nostril closed with ring finger and Exhalation & then Inhalation is done through left nostril

5. This process of INHALING through one nostril and EXHALING through other nostril is considered as one cycle.
6. Now, INHALE slowly through the same nostril through which you EXHALED with fingers in the same position.
7. Now, close the nostril through which you INHALED with the thumb finger & EXHALE thorough the other nostril moving the ring finger.
8. The INHALATION & EXHALATION should be done slowly.
9. For those who are unable to sit in Artha Padmasana or Vajrasana pose, can sit on a chair without bending the back on straight posture, with legs placed on the floor.

Note:

• The Breathing should not be forced or done with Strain.
• Persons suffering from High Blood pressure should avoid this breathing.
• If any uncomfortable feeling, discard the practice immediately.
• This should not be done immediately after a meal.
• Best to do in the morning, in empty stomach or 2 hours after a meal.
• For left handers, see the pictures above and follow as given.

VAZHAITHANDU KOOTU/ PLANTAIN STEM KOOTU

Rich in  fiber, helps  in  maintaining the digestive system , helps to avoid kidney stones, avoids constipation, lowers Cholesterol and Blood sugar, here is a Healthy Indian recipe 

INGREDIENTS:

Plantain stem - 1 cup (Chopped)
Moong dhal - 1/4 cup
Turmeric - a pinch
Curd - 2 tsp
Salt

For grinding
Coconut - 3 tsp
Broken channa dhal - 2 tsp
Green chilly - 1
Cumin - 1/4 tsp

For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Coriander leaves - 1/2 handful
Oil - 2 tsp 

METHOD:
1. Remove the outer covering of the plantain stem. Cut into round slices, remove the fiber with fingers then and there. 
2. Chop into small cubes and soak in water. If you feel to remove the left over fiber, use a fork and stir the cubes soaked in water for 2 to 3 minutes. The left over thread like fiber will stick to the fork.
3. In a pressure cooker, add moong dhal, plantain stem, turmeric powder, salt, add little water and pressure cook up to 4 whistles on high flame.
4. In a mixer, add the ingredients given for grinding and make a fine paste.
5.Heat oil in a pan, add mustard, cumin, after mustard splutters add urad dhal and fry till golden brown. Add curry leaves.
6.Transfer the contents of the pressure cooker to the pan, add the paste and cook for 2 minutes. Add chopped coriander leaves, mix well and switch off the flame.
7. Add curd and mix well. 
8. Tasty & Healthy Plantain stem kootu is ready.

Note:

• Using Coconut is optional. 
• Instead of green chilly, a teaspoon of sambar powder can be used or 2 red chillies can be used along with seasoning instead of grinding.   

 

BRINJAL ROAST/ BRINJAL FRY

Children may not like to eat Brinjal in the form of Curry, Kootu etc. But, this recipe might make a difference. Have a try...

INGREDIENTS:

Brinjal (any variety) - 250g
Sambar powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Asafoetida - 1/2 tsp
Besan flour/ Gram flour - 1/2 cup
Rice flour - 1/4 cup
Lemon - 1/2 slice
Salt 
Oil - to deep fry

METHOD:
1. Chop Brinjal into thin slices as shown in the picture. I have used both green and violet variety.
2. Add Sambar powder, pepper powder, cumin powder, garam masala, Asafoetida, salt, lemon juice and mix well and keep aside for 10 minutes. Let the masalas get coated well and be absorbed in brinjal slices.

3. After 10 minutes, the mix will become soft and water content will be released. 
4. Add besan flour and rice flour and mix well and keep aside for another 10 minutes.
5. If the brinjal is not fully coated, add little more besan flour and mix well.
6. If the mixture is dry, then sprinkle some water. If more water is added, the brinjal roast will not last crisp. So add water, only if needed.
7. Heat Oil in a tawa for deep frying, add one or  two teaspoons of hot oil to the mixture and mix well with a spoon before deep frying.
8. Lower the flame to medium, take a little of the brinjal mixture, and drop pieces of brinjal carefully in oil, do not overcrowd, spread according to the size of the tawa and oil in it.
9.Cook well on low flame in batches, do not disturb until it is partially cooked since the flour coating might get separated from the veggie.
10. Using a frying ladle, stir on regular intervals so that all sides are cooked to golden brown.
11. Spread the brinjal fries on a tissue paper, so that excess oil is absorbed.
12. Tasty and crispy Brinjal roast/ fry is ready.

Note:

• If the oil is not hot, the veggies will absorb oil and the entire recipe will become oily.
• If the oil is too hot, the outer layer will be cooked well fastly , but the inner portion might be left uncooked.
• So, once the oil is hot, lower the flame and cook in batches to get good results.

 

 

LEMON SEVAI / LEMON IDYAPPAM

A Popular and simple Breakfast recipe commonly done in Tamilnadu, a healthy one and easy for digestion, as it is done by steaming

See for Plain Idyappam and Sweet Idyappam in this blog

INGREDIENTS:

Raw Rice flour - 1 cup
Turmeric - a pinch
Water - 1 1/4 cup
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1/4 tsp
Peanut - 3 tsp
Cashew - 6

Green chilly - 2
Fenugreek - 1/4 tsp
Asafoetida - 1/4 tsp 
Curry leaves - a leaflet
Coriander leaves - 1/2 handful
Lemon - 1/2
Oil - 2 tsp

METHOD:
1. Heat 1 1/4 cup of water and allow to boil and switch off the flame.
2. In a bowl, add rice flour, turmeric, salt and mix well.
3. Add the boiling water little by little and mix with a ladle and prepare a dough.
4. Some variety of flour may require less/more water, so adjust accordingly.
5. Fill the dough in an idyappam maker, and press it on an idly plate as long circular strings and steam it and keep aside.

Dough, Circular strings & steamed strings

6. In a tawa, add oil, mustard, cumin, after mustard splutters, add urad dhal, chopped green chilly, peanut, cashewnuts and fry well until the nuts become golden brown. 
7. Add asafoteida and fenugreek, curry leaves and chopped coriander leaves and stir well and switch off the flame.
8. Add lemon juice, mix well and add the steamed idyappam  and mix well.
9. The idyappam will crumble into small strings, mix well so that it gets well blended with the seasoning. Taste for salt and add if needed.
10. Tasty Lemon Sevai/ idyappam is ready.

Note:

• Ready made sevai is available in the market. This can also be used.
• Add one cup of sevai to 3 cups of hot water with salt and turmeric and keep it for 5 minutes and drain the water completely. Mix a teaspoon of gingelly oil to the sevai, so that it doesn't become sticky. Now, follow the steps for seasoning.
• Instead of using turmeric powder along with the rice flour, it can be used along with seasoning. But it requires to be mixed well to get an even look while used along with seasoning. 

  
 

BANANA CURRY

BANANA  CURRY

INGREDIENTS:-

Raw Banana = 1 (big)

Ginger garlic paste = 1 tsp
Kadalai paruppu / Broken Channa Dal = 1/2 tsp

Fennel seeds = 1/2 tsp

Mustard seeds = 1 tsp
Turmeric powder = 1/4 tsp

Garam Masala = 1/2 tsp

Sambar Powder or Red chilly powder = 1 tsp

Salt to taste
Oil = 3 tsp

Curry leaves = 10 nos.

Asafoetida = 1/4 tsp

METHOD:-

Slice Banana, thinly, not as thin, as we cut for chips. \Little bit thick.

Heat oil in a pan/ kadai,  add mustard seeds and allow it to spluter. Add Fennel seeds, Kadalai paruppu or broken channa dal, Curry leaves and asafoetida. Add ginger - garlic paste and add sliced banana.

In Medium flame, add all powders one-by-one, Turmeric powder, Sambhar Powder/Red Chilly Powder, Garam Masala and salt. Mix well, so that the powders coats all pieces of banana. Sprinkle water slightly and toss again. (Don't add too much water). Cover with lid. It takes nearly 10 to 15mins. After every 5 minutes, gently mix / toss it. Add salt, if required.

Hot Banana curry is ready... 

MINT PULAV / MINT RICE, Version 1

This receipe is based on cook and serve type.... very simple and easy to prepare...

INGREDIENTS:-

Basmati Rice or Seeraga Samba Rice = 1 cup 

Ghee = 1 tsp

For Grinding:-

Mint leaves (even tender stems can be used) = 2 handful

Coriander leaves = 1/2 cup

Green chillies = 2 or 3 (as per taste)

Ginger - Garlic paste = 1 tsp

Onion  chopped = 1 cup

Tomato chopped = 1/4 cup

Fennel seeds/ Sombu = 1/2 tsp

Cumin seeds/ Jeeragam = 1/2 tsp

Cashews = 7 nos.

For Seasoning:-

Oil = 3 tsp

Cloves = 3 nos

Cinnamon = 2 nos.

Cardamon = 2 nos.

Star ainse = 1
Brinji leaf = 1 

Garam Masala = 1/2 tsp

Coirander powder = 1/2 tsp

Method:-

Wash and soak the rice for 20 mins.

First, grind all the ingredients given under for grinding. If required add water.

Heat a 3 litre pressure cooker on high flame, and add oil. When the oil is hot enough, reduce the flame to sim mode, and add all the ingredients given under for seasoning, except garam masala and coirander powder. { Note- the spices need to be cooked in low flame, to enhance the masala flavour}.

Add the grinded paste to it and stir for 3 minutes. Now add garam masala powder and coriander powder and mix well.  Add 1 and 1/2 cups of water and allow it to boil. Drain the water from the soaked rice and add it to the mint gravy. 

When the rice is half-cooked, add ghee and stir gently. Cover with the lid and pressure cook for one whistle high and switch off the flame. 

Remove the cooker from the burner, to avoid overcooking. When the pressure releases completely, mix gently and cover with the lid with weight. 

After 10 mins, Mint pulav, is ready to be served.

PANEER KOFTA GRAVY

 A tasty Punjabi gravy, apt for Chappathi, Naan, Parotta, Roti, Rice  etc.,

INGREDIENTS:

Milk - 1/4 cup
Onion - 1 chopped finely
Ghee - 2 tsp
Oil - 2 tsp 
Red chilly powder/Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Kasuri methi/dried fenugreek leaves - 1 tsp

For kofta
Paneer - 1 cup (grated)
Corn flour/maida/rice flour - 1/4 cup
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander leaves - 1/2 handful
Salt
Oil - for deep frying

For Grinding
Tomato - 1
Ginger - 1 inch stick
Garlic - 3 pods
Coriander seeds - 1 tsp
Cinnamon - 1
Cloves - 2
Fennel - 1 tsp
Poppy seeds - 1/2 tsp
Cashew - 5
Badam - 5

METHOD:
1. Soak all the ingredients given for grinding except tomato, ginger and garlic for 30 minutes.
2. In a bowl, add grated paneer, corn flour/maida/rice flour, red chilly powder, garam masala, chopped coriander leaves, salt and mix well. If needed sprinkle little water and knead into a soft dough and make small size balls. Flour is added for binding.
3. Heat oil in a pan and deep fry all the balls in batches until golden brown. The balls should be deep fried in low flame.
4. In a mixer, grind all the ingredients given for grinding to a fine paste.

Kofta preparation

5. In a pan, add ghee, oil and add finely chopped onions and saute well until onions turn transparent. Add little salt to fasten cooking of the onion.
6. Add red chilly powder/Sambar powder, garam masala and mix well.
7. Add the paste, needed salt(salt has been added to the kofta balls), mix well, cover with lid and cook well until raw smell goes off for 3 to 4 minutes. Add little water if needed and cook for another 5 minutes.
8. Heat milk in a pan until it thickens slightly and add to the gravy, mix well and switch off the flame.
9. Taste for salt, add if needed and add kasuri methi and mix well.
10. Place the kofta balls in a plate and pour the gravy over it and serve hot.
11. Tasty Paneer kofta gravy  is ready to be served.

Note:

•  The kofta should be added to the gravy 10 minutes before serving to avoid breaking of the balls.
• If the gravy is cold, reheat slightly and add the kofta balls.