Puliodharai - Kovil Style(Temple Style Tamarind Rice)

Here I'm..finally with a new recipe. Summer has started here, we are still trying to get organized and get used to the new schedule. School's out and kids are enjoying their summer holidays playing outside and having loads of fun with their friends. 

This year has been great so far. I keep updating myself in cooking/photography/software which I'm passionate about. Also I'm trying to set some time everyday for reading too. This year, I have started reading "Ponniyin Selvan" the best Tamil historical novel and I'm in second book now.  Really, its a wonderful book which makes your travel to historical days very easy. I generally don't enjoy reading historic books but this is a different one. I really don't think there would be anyone who could not enjoy reading this book. If you have not, please give a try. You will definitely feel that your time could not be spent in a more better way. Anyways, here's the recipe that I tried for Puliodharai. We usually get the home made paste from India which is great. Thanks to Mousiamba(mom's sister) who takes the effort in preparing and packing the paste on our every visit to India. But I always wanted to try making the paste fresh and use it. And the time has come. It really turned out great and kids loved too. 


Ingredients

1. Rice - 3 cups
2. Tamarind extract - Lemon size soaked in water and extracted
3. Coriander seeds - 2 tbsp
4. Channa dal - 1 tbsp + 1tsp
5. Urad dhal - 2 tsp
6. Black pepper - 1tsp
7. Fenugreek seeds - 1 tsp
8. Sesame seeds - 2tsp
9. Red chillies - 4 +2 
10. Peanuts - 1/4 cup
11. Turmeric powder - 1/4 tsp
12. Curry leaves
13. Mustard seeds - 1tsp
14. Gingelly Oil - few tsps
15. Salt - 1 /12 tsp(or as needed)

Method

1. Cook rice with 2-3 cups of water separately with salt.
2. Heat little gingelly oil in a pan.
3. Add Coriander seeds, 1 tbsp Channa Dal, Urad dhal, Black Pepper, Fenugreek seeds, 4 Red chillies and Sesame seeds.
4. Fry for few mts, remove from the flame and cool it.
5. Grind the mixture to a fine powder.
6. Heat gingelly oil again in the pan.
7. Add Mustard seeds, remaining Channa dal, Curry leaves and the remaining red chillies.
8. Add the peanuts and turmeric powder and mix well. 
9. Add 1 tsp of salt (or as needed). I added 1 tsp(2/3) of salt to rice while cooking and 1/2 tsp(1/4) to the mixture. 
10. Pour the extracted tamarind water and boil in low flame till the raw smell is gone(for about 10 minutes)
11. Add the powdered mixture and mix thoroughly.
12. Remove the mixture from the flame. 
13. Mix it with rice till it gets mixed thoroughly.
14. Enjoy the tamarind rice with black channa/coconut chutney or simply Chips.

Note : Add more oil if you feel the rice is very dry

Chettinad Mushroom

Ingredients

1. Mushroom - 1 cup
2. Onion - 1 (Big, chopped)
3. Tomatoes - 1(Big, chopped)
4. Coriander seeds - 1 tsp
5. Urad dal - 1 tsp
6. Channa dal - 1 tsp
7. Red chillies  - 1-2 (to your spice level)
8. Black pepper - 1/2 tsp
9. Cumin seeds - 1 tsp
10. Seasoning 
11.    Mustard seeds - 1/2 tsp
12.    Cumin seeds - 1/2 tsp
13.    Curry leaves - 1/2 tsp
14. Salt - as needed. 

Method

1. Cut mushroom to 4 pieces and keep it aside. 
2. Dry roast Channa dal, Urad dal, Coriander seeds, Cumin seeds, Red chillies and black pepper till the mixture turns light brown
3. Grind the dry roast mixture to a fine powder 
4. Heat oil in a pan and add cumin seeds. 
5. Add the chopped onions, add salt for the onions to ooze out water which eases out onion cooking
6. Add the chopped tomatoes, wait till the tomatoes are thoroughly cooked. 
7. Add the cut mushrooms and let it cook for few mts with little water. 
8. Add the dry roast grinded powder. You can add a half cup of water to avoid burning of raw spices. 
9. Let the mixture be in simmer for few mts for the raw spice smell to go. 

Spicy chettinad mushroom is ready and it goes very well with Chappathi....

Cauliflower Butter Masala

Ingredients

1. Cauliflower - 1 cup
2. Cloves - 3
3. Cinnamon - 1 inch stick
4. cardamon - 2
5. Coriander powder - 2 tsp 
6. Garam Masala powder - 1/2 tsp
7. Turmeric powder - 1/2 tsp
8. Red chilli powder - 2 tsp
9. Ginger garlic paste - 1 tsp
10. Onion - 3 small onions
11. Tomatoes - 3 tomatoes
12. Cashew nuts - 10
13. Cumin seeds - 1/2 tsp
14. Salt - as needed
15. Kasoori methi leaves - 1/2 tsp
16. Oil - as needed
17. Butter - 1/2 tsp

Method

1. Cut Cauliflower to small florets and soak in warm water with pinch of salt and turmeric powder for 5 minutes. 
2. Heat oil in a pan. 
3. Saute cauliflower with 1/4 tsp of turmeric, 1 tsp of coriander powder, 1/2 tsp of garam masala powder, 1 tsp of chilli powder, 1 tsp of ginger garlic paste and salt. 
4. Let  the cauliflower cook in a low flame for 5-10 mts. 
5. Add little water to avoid burning the spices. 
6. Remove the cauliflower from the flame after it gets soft and keep it aside. 
7. Heat butter with oil in a pan and add cumin seeds, cloves, cardamon, cinnamon. 
8. Add the onions and saute well with salt. 
9. Add tomatoes and let the tomatoes smash well
10. Add the remaining spices(1 tsp of coriander powder, 1 tsp of chilli powder, 1/4 tsp of turmeric powder and salt. 
11. Close the mixture with lid and let it cook thoroughly in a low flame(for few mts)
12. Then grind the cooked mixture with 10 cashewnuts to a fine paste. 
13. Heat little oil in a pan and add the grinded paste. 
14. Rub in the kasoori methi leaves for the restaurant style flavor.
15. Add the cooked cauliflower florets and simmer down the mixture for few mts
16. Remove the mixture from the flame as its all set to serve.. 

Serve this delicious cauliflower butter masala with rice or roti. 

Apple Avocado juice

Ingredients

Green apple - 1 

Avacado - 1/2 

Banana - 1

Dates - 2

Method 

Blend all fruits in a blender till there's no chunks 

This juice is thick, rich and a very good energizer to start the day !! I swear to those who stay away from Avocado that you don't  even feel the flavor of it .:)

Paneer Butter Masala

My world revolves around Paneer these days as Paneer dish is the first word that my kids utter  when given a choice. So I have no choice and looking all around to get something new with Paneer all the time..But this Paneer butter masala is good for people like us to who Paneer is not the piece of cake but still would look for some rich gravy with rice/roti.

Ingredients

1. Paneer - 1 cup(around 20 pieces)
2. Onion - 1/2
3. Big Tomatoes -  3-4
4. Ginger - 1/4 tsp
5. Garlic - 4 pods
6. Cashew nuts - 10
7. Coriander powder - 1 tsp
8. Garam masala - 1/2 tsp
9. Red chilli powder - 1/4 tsp
10. Heavy cream(or Milk) - 1 tbsp
11. Butter - 3 tbsp
12. Kasoori Methi 
13. Salt - as needed

Method

1. Heat butter with 1/2 tsp of oil in a pan and add ginger garlic 
2. Add onions and saute with salt to bring in some moisture. 
3. Add tomatoes and cook the mixture in low flame for 10 mts. 
4. Add in the cashew nuts and all the spices(coriander powder, garam masala, red chilli powder)
5. Remove the mixture from flame after few mts and keep it aside
6. Grind the mixture in a mixer 
7. Heat little oil in a pan,  fry paneer cubes in low flame and keep it aside
8. Heat oil in another pan, add the grinded mixture and bring it to boil
9. Rub in kasoori methi for the restaurant style flavor and add the heavy cream(or milk)
10. Add paneer cubes and boil the mixture for few mts. 
11. Remove the mixture from the flame and the delicious panner butter masala is ready to serve with Rice/Roti. 

Paneer Fried Rice

I have started making fried rice regularly as the school has started and kids demand on fried rice is more these days :). Its absolutely delicious and reminds me of my childhood memories . Those were the days when we look for all opportunities to have fried rice...But I didnt know its very easy to make until I tried once.

Ingredients

1. Basmati rice - 2 cups
2. Beans - 1/2 cup
3. Carrots - 1/2 cups
4. Green pepper - 1/2
5. Paneer - 2 cups
6. White Onion - 1
7. Green onions - 2
8. Garlic - 6-7 cloves
9. Pepper - 1/2 tsp
10. Soy sauce - 2- 2 1/4 tsp
11. Red Chilli sauce - 1/2 tsp
12. Salt - as needed
13. Oil - 4-5  tbsp

Method

1. Boil basmati rice with water(ratio doesnt matter here...but if you are particular use rice: water 1:2) in a vessel for 10 mts.
2. Add half of the salt to the boiling rice
3. Drain the water and cool the rice in a large plate
4. Fry paneer with little oil in low flame for few mts till it turns light golden brown
5. Heat 3 tbsp in a pan and add garlic 
6. When the garlic starts turning light brown, add onions and salt
7. Then add vegetables one by one in every 5 mts(I added first beans, then carrots and then green pepper)
8. Cook the vegetables in low flame for 5-10 mts till the raw smell is gone
9. Add the pepper powder and mix well. 
10. Add the paneer to the boiling mixture and saute in low flame
11. Now its time to add our favorite soy sauce and chilli sauce which gives the chinese fried rice flavor. 
12. Head the mixture for 2-3 mts.  Add green onions and remove it from the flame
13. Add the mixture to the rice and mix throughly but slowly 

Paneer fried rice is ready for attack :)

Strawberry Smootie

This is a perfect drink to start the mornings. I love the color and it tastes great !!!..

Ingredients

1. Strawberry - 1 cup
2. Grapes - 1 cup
3. Banana - 1
4. Cherry - 1/2 cup
5. Millk - 1 cup

Method : Blend all ingredients in the blender till you dont find any chunks. 

Paneer Do Pyaza

Do Pyaza(2 onions) is derived from Persian meaning two onions and its basically a South Indian curry. I got this paneer recipe from Vahrehvah.com when I was browsing for some easy to make spicy curries but with paneer. This recipe is simple and so the ingredients. I didnt have to look at this recipe more than once but yet delicious.

No of servings : 4

Ingredients :

1. Paneer : 1 cup
2. Onions - 2 big(chopped)
3. Tomatoes - 1 
4. Green or Red pepper - 1/2 
5. Ginger garlic paste - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Red chilli powder - 1/2 tsp
8. Green chillies - 2
9. Coriander powder - 1 tsp
10. Cashwenuts - 10(grinded)
11. Kasturi Methi 
12. Seasoning - Cumin seeds
13. Salt - as needed

Method

1. Cut paneer into pieces and fry the paneer with oil in low flame till they turn light brown
2. Heat oil in another pan and add cumin seeds
3. When it splutters, add chopped onions
4. Cook onions in a very low flame for 5-7 mts with salt so that its gets cooked thoroughly and dissolves in the curry
5. Add the ginger garlic paste and green chillies and fry for few mts
6. Add the turmeric powder, chilli powder and coriander powder. (You can add some water to avoid the powder to avoid getting burned out
7. Grind the green chillies and tomatoes to a fine paste. Add the grinded paste to the boiling mixture. 
8. Grind the cashewnuts in a mixer and add it to the mixture. Cashewnuts help in thickening the curry
9. Rub Kasturi methi leaves on your palm and sprinkle on the mixture. 
10. Cook the mixture in a medium flame till the raw smell of tomatoes and pepper are gone. 
11. Add paneer cubes and mix it well.
12. Curry is ready to serve with rice/roti

Optional : Add big chunks of onions if you like onions and want the crunchy texture

Rajma Masala

Rajma(a.ka Red Kidney Beans) Masala is a Punjabi dish and a very popular vegetarian curry in India. Though it has its roots in North, Its popularity is mainly due to the high nutrient value. Its a good protein substitute for vegans. It  can also be made gravy or dry and it has only common ingredients

No of servings : 6
Ingredients

1. Rajma(Red Kidney Beans)  - 2 cups
2. Onions - 1 (Big, chopped)
3. Tomatoes - 3(Big, Chopped)
4. Coriander powder - 1 1/2 tsp
5. Garam Masala powder - 1/2 tsp
6. Ginger garlic paste - 1 tsp
7. Green chillies - 2 (chopped)
8. Red chilli powder - 1/2 tsp(optional)
9. Kastoori methi leaves - 1 tsp(optional)
10. Salt - as needed ( approx 2 tsp)
11. Seasoning items
1. Cumin seeds - 1tsp

Method

1. Cook Rajma in a pressure cooker for 3 whistles with little salt. Rajma is hard at first but once its cooked, it turns very soft. Make sure its half cracked for the masala to get in. 
2. Heat oil in a pan and add cumin seeds.
3. Once it splutters, add the chopped onions.
4. Add salt to the mixture as it removes the moisture content from onion and helps in cooking fast. 
5. Add garam masala powder, ginger garlic paste and mix well. 
6. Now it is the right time to add the chopped tomatoes. Wait for the tomatoes to smash well and become puree. 
7. Add Coriander powder, Red chilli powder. You can also add the rajma water(the water remains on cooking Rajma in cooker) to avoid the masalas from over cooking or from getting burnt. 
8. Rub the kastoori methi leaves on your palm and sprinkle on the mixture
9. Kastoori methi leaves gives you a good flavor to any curry and its a common ingredient in north Indian curries. 
10. Cover the lid and wait for the mixture to thoroughly cook and you don't see many chunks. This step is very important as we dont want to have many chunks except for Rajma. 
11. Add Rajma to the mixture and cook in simmer for few mts. 

Rajma masala goes very well with Plain Rice, Roti, Phulka, Chappathi. A very healthy curry . Please try out and let me know your comments. 

Capsicum Tomato curry

As others, we are also new lovers of bell pepper family(Capsicum). I feel, Capsicum tastes delicious when its half cooked. So I was skeptical on making this recipe as this is basically a curry style and it makes capsicum fully cooked. To my surprise, its not a "Oh, not again" kind and its worth a try

No of servings - 5

Ingredients

1. Onion - 1
2. Tomatoes - 5
3. Green Capsicum(aka Bell Pepper)(Medium) - 1 
4. Red capsicum(aka Bell pepper)(Medium) - 1
5. Ginger - 1 inch
6. Garlic - 5 pods
7. Turmeric powder - 1/4 tsp
8. Garam masala powder - 1/2 tsp
9. Salt - to taste
10. Oil - 2 tbsp

Method

1. Heat oil in a pan and add ginger garlic paste. 
2. After the strong smell reaches your nose, add onions with salt
3. When the onion shines, its time to add some tomatoes
4. Let the mixture cook in high flame and wait for tomatoes to get mushy
5. Add green and red pepper and allow it to cook for 5 mts
6. Add the turmeric, masala powder and simmer down for 10 mts. 

Serve with rotis and paratas. 

Cauliflower Potato and Peas Curry

I was looking to try something different (than my regular recipe) with potato and cauliflower and yet a simple one. And Voila !!!..I got this recipe on the first search and it absolutely tasted good. The masala ingredients give you a spicy flavor and in Tamil, we call this kind of flavor as "Varuval". It goes well with any mild flavor dishes like "More kuzhambu"  or even roti/paratas. With no more dragging...lets dive into recipe
. 
No of Servings - 6

Ingredients

1. Cauliflower(Big) - 1
2. Potatoes(Medium) - 4-5
3. Peas - 1 1/2 cup
4. Turmeric powder - 1/2 tsp
5. Cumin powder - 1 1/2 tsp
6. Coriander powder - 1 tsp
7. Red chilli powder - 1/2 tsp
8. Tomato - 2 (Grind it and make a tomato puree)
9. Salt - to taste
10. Coriander leaves - to garnish
11. Oil - 2 tbsp

Method  

1. Heat oil in a frying pan and add cauliflower, potatoes, peas
2. Add some water with salt and allow it to cook (10 mts)
3. When its half cooked, add the turmeric, cumin, coriander, red chilli powder and 
4.  Add some water if the mixture gets very dry
5. Simmer down for 15-20 mts with no lid.
6. When the mixture dries and the vegetables are cooked, its ready to be served. 

Kathirikai Kara Kuzhambu

I got this recipe while I was browsing for some new "try-out" dish for friends gathering event. Though I dont prefer to follow any new recipe for gatherings/potlucks and make guests as guinea pigs , I was pretty sure on this recipe that it would never go wrong. Like I thought, this one was perfect for a winter afternoon and received lots of credits.
No of Servings - 4

Ingredients

1. Eggplant - 5-6
2. Onions - 1
3. Garlic - 2-3
4. Turmeric powder - 1/4 tsp
5. Tamarind water - Lemon size tamarind soaked in water
6. Salt - to taste
7. To grind
1. Tomato - 1 
2. Coconut - 1/4 cup 
3. Coriander seeds - 1 tbsp 
4. Cumin seeds - 1/4 tsp 
5. Black Ground Pepper - 1/4 tsp
6. Channa dal - 3/4 tsp 
7. Urad dal - 3/4 tsp 
8. Red chillies - 5 
9. Curry leaves - a few
8. Tempering 
1. Mustard seeds - 1/4 tsp 
2. Curry leaves - a few 
3. Red chillies - 2

Method  

1. Dry roast the "To grind" ingredients and grind it to coarse paste 
2. Put "+" in egg plant and stuff it with this grinded paste.
3. Heat oil in a pan and add garlic, onions and tumeric powder. Saute onions for few mts with salt. 
4. Add the stuffed egg plants and fry in simmer till the eggplants shrink. 
5. Add the remaining paste and 1.5 cups of water. Cover the lid and let it cook for 3-4 mts
6. When the egg plants are half cooked, add the concentrated tamarind extract
7. Simmer down and let it cook  till the mixture thickens and the oil seperates out from the water. It would take 20-25 mts approximately
8. Remove the kuzhambu from the flame
9. Heat oil in another pan and add tempering items
10. Add the tempering to the kuzhambu.

Indo-Chinese Vegetable Noodles

I wanted to try something new dish as I'm bored with all south indian varieties for dinner. Indo-Chinese food varieties are very popular in India especially among kids and youth. A good reason to try :)

No of servings - 3

Ingredients 

1. Linguine or any noodles 
2. Sesame Oil - 2 tbsp 
3. Onion(chopped) - 1 
4. Carrot - 2 
5. Green/Red/Orange pepper(any) - 2 
6. Baby corn - 7-8 
7. Ginger garlic paste - 1 tbsp  
8. Pepper powder - 1/2 tsp 
9. Egg - 1 
10. Soy sauce - 2 tbsp 
11. Teriyaki sauce - 2 tbsp 
12. Maggi hot and sweet ketch up - 3 tbsp 
13. Bamboo shoots - 7-8 
14. Tomatoes - 1 
15. Salt - to taste 
16. Oil - 2 tbsp

Method

1.  Cook noodles in water according to package instructions(approx 6-7 minutes)
2. Add salt to the boiling noodles(preferred) 
3. When its thoroughly cooked, drain and run on cold water, add sesame oil to the  noodles and keep aside 
4. Heat oil in a vok and add onions 
5. Add the ginger garlic paste to onions and fry till the onions get shiny(onions with ginger garlic paste also gives you a nice aroma) 
6. Add the carrots, pepper, babycorn, bamboo shoots one by one and allow it to cook 
7. Push veggies to one side of vok and break an egg.  
8. Scramble the egg till its cooked and mix with veggies 
9. Add the soy sauce, teriyaki sauce and maggie ketch up and mix well 
10. Toss the noddles and let the noodles coat well with the saucey mixture
11. Garnish with green onions and fresh tomatoes. If you think that you have added more sauce than to your taste buds, minimize the saucey flavor with raw tomatoes.
     

Good for parties and gatherings

Mushroom Peas Masala

Are you looking for a spicy but yet delicious curry for your chappathi/roti, you have landed on your destination. Mushroom peas masala is a popular punjabi dish loaded with flavor and aroma

No of Servings - 5

Ingredients

1. Onion(small) - 2
2. Tomatoes - 2
3. Green chillies(small) - 2
4. Ginger - 1/2 tsp
5. Garlic - 5 pieces
6. Mushroom(chopped) - 2 cups
7. Turmeric powder - 1/2 tsp
8. Chilli powder - 1/2  tsp
9. Garam masala - 1/2 tsp
10. Cashews - 10
11. Salt - to taste
12. Kastoori methi leaves - 1/2 tsp

Method

1. Heat oil in a wok and fry ginger and garlic
2. Add onions and saute with salt to avoid drying up
3. Get your tomatoes ready and add it to the mixture
4. Add turmeric, chilli, garam masala powder and wait for the tomatoes to smash and for the oil to seperate out
5. Add cashewnuts and leave it on flame for few mts(main ingredient to give you the sweet flavor)
6. Remove the mixture from the flame and let it cool down
7. Grind the mixture into a coarse paste on mixer
8. Heat oil in the same wok and add the grinded paste.  
9. Bring the mixture to boil and add the chopped mushrooms and peas 
10. Add water to get the mixture to your consistency
11. Rub the dry methi leaves on your hand and sprinkle on the mixture.(yes, thats right, its the secret ingredient to produce the aroma)

Spinach kuzhambu

Though the title says kuzhambu, its not of the regular kuzhambu style. This dish is one of the popular dish among sourashtra families. My mom makes this all the time as it is very healthy, easy to prepare and cools down your body.

No of servings - 4

Ingredients

1. Spinach(chopped) - 1 cup
2. Onion(Small) -1 
3. Rice cleaned water - 2 cups
4. Pepper powder - 1/2 tsp
5. Cumin powder - 1/2 tsp
6. Asafoetida - a pinch
7. Milk - 1/2 cup
8. Salt - as needed
9. Seasoning items
1. Oil - 3 tsp
2. Kadugu - 1/4 tsp
3. Cumin seeds - 1/4 tsp
4. Red chilli - 2

Method 

1. Clean rice with water and save the water 
2. Boil the rice cleaned water in a pan and add chopped spinach and onion
3. let it boil in a open pan for 10 mts (or till the spinach is well cooked)
4. Add the pepper powder, cumin powder and salt to the boiling spinach mixture.
5. Remove the boiling mixture from flame when the spinach is thoroughly cooked 
6. Heat oil in a pan and add seasoning items and wait till it splutters
7. Add the seasoning to the spinach mixture and set aside the mixture for cooling
8. When its cooled down, add milk to the spinach mixture

Easy and health recipe and kids would love it. 

Okra Dosa

This is one of the best recipe I have ever tried and it tastes as great as okra. I believe no one can say "no" to okra and dosa. And both mixed together in a recipe is simply great. Adding green to food gives satisfaction for parents having picky eaters at home.  I should thank my friend "Latha Kalyan" for introducing this recipe to me. Since I got to know the recipe, it has been lingering in my mind and looking for a perfect time to try it out. This is my first trial too but we all loved its flavor. And I know it would be one of the most demanding recipe ever.

Okra Dosa

Ingredients

Flat Big Spoon

1. Idli Rice - 2 cups
2. Raw Rice - 1 cup
3. Okra - 18-20
4. Green Chilli - 1
5. Salt - To taste

Method 

Okra Dosa Flour

1. Soak Idli rice and Raw rice in water for 4 hrs as you prepare the regular idly/dosa flour
2. Cut Okra into small pieces and set aside (Exposing the cut okra to air would lessen the moisture and sticky nature)
3. When the rice is ready to grind, grind first the okra in mixer
4. Grind the rice in the grinder. On half way, add the grinded okra and green chilli
5. When the flour is smooth enough to make dosa, remove it from grinder
6. Add salt to taste and mix the flour well

Okra Dosa

1. Heat the dosa tawa and spray oil if required
2. Dilute the okra flour to reduce the viscous nature. Make sure to check the consistency before applying on the tawa
3. Spread the flour with flat spoon and wait for few seconds. Turn on the other side and remove it from flame when ready. 
4. Okra dosa magic is with the flat spoon

Goes well with all chutney and sambar

Veggie Pasta - Angel Hair

This recipe is derived from Adharsh school lunch recipe which I was not expecting much out of it...but turned out good...One another recipe with all the healthy nutrients and better deal for dinner....Kids would love it especially the cheese and angel hair ..

Ingredients

1. Angel hair whole grain pasta- 8 oz(1/2 pack)


2. Garlic - 4 cloves


3. Onion - 1


4. Green pepper - 1/2


5. Mixed veggies(beans, carrots, cors, peas, mushrooms, avacados, zucchini etc) - 1 cup


6. Pepper powder - 1/2 tsp


7. Pasta sauce(any variety) - 4 tbsp


8. Cheese - 1 slice/2 tbsp grated cheese


9. Salt - to taste


10. Seasoning items
    Olive oil - 2 tsp, Cumin seeds - 1/2 tsp

Method

1. Boil Pasta with water for 10-15 mts(or according to the cooking instructions)


2. Add salt to taste(1 tsp) while cooking paste


3. Drain the excess water from pasta and mix it with some olive oil to avoid becoming sticky


4. Heat oil in a wok and add the seasoning items


5. Add garlic and green pepper and wait till it smells good


6. Add onions and fry for few mts.


7. Now its the best time to add salt to the mixture


8. Add the mixed veggies(frozen veggies are your better bet, microwave before for 5 mts) and fry for 5 mts


9. Mix it with pasta sauce and cheese and let it boil for 5 mts. Its good to add a little bit of cheese to this recipe. Just the pasta sauce tastes raw and you will never turn back to this recipe once forever.


10. Add the mixture to the pasta and mix it thoroughly
    
    
    Let it cool for sometime...It also helps blending of pasta with the sauce. ..wait and add up the flavor :)
    
    

Mattar Paneer

This is the FIRST ever paneer recipe that we have prepared at home...Paneer was not even in our minds these many years...But the time has come now..As everyone knows, paneer is a very good source of calcium and protein but it is loaded with lots and lots of fat. So its very good for growing people and pregnant, lactating mothers. You can increase the nutritional value of paneer by preparing the same at home using non fat milk...Turn to this recipe if you want to increase your kids calcium intake especially when milk is not their favorite.

No of servings : 6-7

Ingredients

1. Paneer - 1 cup
2. Peas - 1 cup
3. Green chillies - 2
4. Cashew nuts - 10
5. Onion - 1(small)
6. Tomatoes - 2 - 2 1/2
7. Ginger garlic paste - 1 tbsp
8. Coriander powder - 1 tsp
9. Cumin powder - 1 tsp
10. Turmeric powder - 1/4 tsp
11. Red chilli powder - 1/4 tsp
12. Methi powder - 1 tsp
13. Masala ingredients - bay leaf, clove, cardamom, cinnamon
14. Seasoning items - Cumin seeds
15. Salt - as needed

Method

1. Heat oil in a pan and fry cashew nuts
2. Add ginger garlic paste and green chillies. 
3. Add onions, salt and turmeric powder and fry for just a few mts and add tomatoes. You dont have to wait till the onions gives you a shine. but adding the salt at this point is good
4. Wait for the tomatoes to smash and grind the mixture in blender
5. Heat oil in a pan and add seasoning items and masala ingredients
6. Add the grinded mixture and add cumin powder, coriander powder
7. Add methi leaves, peas and paneer. You can smell the flavor of methi instantly...Yes its the methi leaves that gives you the flavor of paneer recipes at restaurants
8. Heat for 15-20 mts in the simmer
9. Garnish with coriander leaves

Taste this delicious paneer with chappathi/roti...

Idiyappam

Can you think of any noodles that can be made in 2-4 mts...All our minds will start think about Maggie/Top Ramen noodles on hearing 2 mts...But in reality, everyone knows that maggie also takes more than 2 mts...But idiyappam, the simple south indian food can be made in exactly2-3 mts..and with simple ingredients..But it comes only at the cost of having the maker..very surprised to see a wiki info for this tasty food(http://en.wikipedia.org/wiki/Idiyappam)

No of people/serving - 3

Ingredients

1. Rice flour - 2 cups
2. Water
3. Oil
4. Salt

And that is it...lets go to method

Method

1. Boil water in a pan and add 1/2-1 tsp of salt according to your taste..(little salt is sufficient enough)
2. Add 1 tbsp of olive oil to the boiling water
3. When the water gets to boil., pour it to the rice flour slowly
4. Knead the flour and make it to a soft dough like we make of chappathi
5. Put it in idiyappam maker and spread it on idli plate.
6. Boil it in cooker for 4-5 mts..let it cool
7. Sprinkle coconut flakes to add flavor

This is one dish which you can make it to yummy/salty according to your taste buds...It goes very well with sugar/vegetable kuruma...

Eggplant and Tomato curry

Though eggplant is one of our favorite ones, we generally dont make any curries using this one..But once we got an opportunity to taste this curry long back, since then it has been in minds ..even we got the recipe from that friend who served us ..but time flew without even turning on to this one...finally this is the minute..after several months...This is the recipe adapted from Varehvah.com. Check out varevah.com, they have plenty of recipes and the youtube version makes our cooking easier and its truely inspirational. you got to taste this great combination of eggplant with groundnut...REALLY!!!

No of Servings - 5

Ingredients

1. Eggplant - 4
2. Onion - 1(chopped)
3. Tomato - 2 (chopped)
4. Green chillies - 2(1 is enough if you dont want soo spicy)
5. Red chillies - 2
6. Ginger garlic paste - 1/2 tsp
7. Turmeric powder - 1/4 tsp
8. Coriander powder - 1 1/2 tsp
9. Chilli powder - 1/2 tsp
10. Curry leaves
11. Seasoning items - Oil, Mustard and Cumin seeds
12. Groundnut - 20-25
13. Sesame seeds - 1 tbsp

Method

1. Fry eggplant in oil till it changes color. Make sure you cut eggplant just before putting it on oil. Otherwise it changes color and also oil color
2. Heat oil in a pan and add seasoning items
3. Add red chilless and green chillies
4. Add onions and saute for 2-3 mts. Mix the turmeric powder and look for the color it gives. (you can add salt now with onions which helps in speeding up the process)
5. Add ginger garlic paste if you want the flavor of garlic
6. Add the chopped tomatoes, coriander powder, chilli powder and cook for 5 mts till the tomatoes are thoroughly smashed.
7. Add the fried eggplant
8. Meanwhile heat oil in another pan and fry groundnuts in very low flame(groundnut should retain its color and not be roasted brown).
9. Add sesame seeds when the groundnut becomes soft and can be broken down...
10. Grind the ground nut and sesame seeds in a mixture and add it to the boiling eggplant mixture.

This eggplant curry goes ver well with rice or roti...Flavor your lunch with this egg plant recipeyou will love it for sure