SPICY EGG MASALA 1

Paneer Pulao (Quick Version)

 

Week days are hectic as I need to juggle lot of things in the morning. My boys leave home between 6 to 6.30 am in the morning. I need to make breakfast ,and cook lunch as well. This is a story of many households.This quick Paneer Pulao is mostly on the menu.A one pot meal cooked in pressure cooker which less time consuming and tasty at the same time.

As a part of our 81st #Foodiemonday #Bloghop theme #Hot/ColdRicerecipes my contribution is this yummy one pot meal Paneer Pulao.

Ingredients:

1 Cup Basmati Rice

1 Cup Paneer Cubes

1 Bay Leaf

2 Green Cardamom

1/4 Tsp Jeera /Cumin

1 Inch Cinnamon Stick

2 Cloves

1/2 Cup Coriander finely Chopped

1 Tsp Garam Masala

1/2 Tsp Pav Bhaji Masala

2 Tbsp Thick Curd

1Tbsp Ghee

Salt to Taste

1 Tsp Ginger Garlic Paste

2 Cups of Water

2 Tbsp Almond Slivers

Method:

Soak Basmati rice for about 10 mins while you arrange all the other ingredients.

Place the Pressure cooker on medium flame. Add ghee. Once the Ghee is slightly hot add jeera, bay leaf,Green  cardamom, Cloves and Cinnamon Stick. Once you can smell the aroma of the spices add ginger garlic paste and saute for few seconds. Now add the paneer cubes and mix well.Once the Paneer turns slighlty brown add Garam masala and Pav Bhaji Masala, coriander and mix well.Once the masala blends well add the curd.Mix well. Now add Basmati Rice ,water and salt to taste.Close the lid and cook upto 2-3 Whistles.Once the pressure is released you can pack it in the lunch box and garnish with Almond Slivers along with some of your favourite Raita.

 

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Enjoy!!!!!!!!!!

SPICY EGG MASALA 1

Paneer Korma

 

Hola Everyone !!!

Are you a great fan of Cookbooks? Do you maintain Dairies for recipes? Well I do. Recently I have started to collect Cook Books as I wish to try some amazing recipes whenever possible.Few days back during my visit to a book store a small palm size cookbook of 200 Curries by Sunil Vijayakar caught my attention. There are many recipes from all parts of the world and includes both vegetarian and Non vegetarian. I was tempted to try Paneer Korma recipe from this book. It turned out so well and my family loved every bit of it.I tweaked the original recipe a little to suit my Palate.

As a part of our 80th #Foodiemonday # Bloghop Theme #CookbookCooking my contribution is Paneer Kurma. Paneer is so versatile and can be used in various recipes.Paneer is an all time favourite in my house.It takes about 20 mins to prepare the ingredients and 30 mins cooking time.

Recipe for Paneer Kurma:

Ingredients:

2 Tbsp Sunflower Oil

8 Shallots Finely Chopped

1Tbsp CuminPowder  /Jeera Powder

1 Tbsp Coriander Powder /Dhania Powder

1 Tsp Turmeric /Haldi (1 have used 1/4 tsp as turmeric powder is home made)

1 Tsp Chilli Powder

1 Tsp Garam Masala

4 Ripe Plum Tomatoes roughly chopped

2 Tsp Crushed Garlic

2 Red Chillies,deseeded and finely sliced

2 Tbsp Tomato Puree

1 Tsp Sugar

150 Ml Water

200 Ml Fresh Cream

450 Gms Paneer (bite size cubes)

200 Gms Fresh Bengal Gram crushed (original recipe call for green peas)

Coriander to Garnish

Pappadome to serve (I have skipped this)

Method:

Heat the oil in a heavy Bottom pan, add the shallots and stir fry for 2-3 mins. Add the ground spices and stir fry for one minute.

Add the tomatoes, garlic,chillies ,tomato puree,sugar and water and bring to boil.Reduce the heat and simmer, uncovered for 15-20 mins.

Stir in the cream,paneer and crushed fresh bengal gram and let it simmer gently for abpout 5-8 minutes or untill the bengal gram has cooked.

Season well,remove from the heat ,garnish with fresh coriander and serve with Crisp Pappadoms / Roti / Naan / Rice.

 

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Enjoy!!!!!!!!!!!!!!

Notes :

  1. I have substituted green peas with fresh Bengal Gram
  2. You can use fresh Cream instead of Store bought. I have used Amul cream.
  3. Chilli powder can be adjusted to suit your palate.

 

 

SPICY EGG MASALA 1

NO BAKE MINI CHOCOLATE STRAWBERRY PIES

 

Valentine’s Day is celebrated on February 14. It is a festival of romantic love and many people give cards, letters, flowers or presents to their spouse or partner.The most common Valentine’s Day symbols are the heart, particularly in reds and pinks, and pictures or models of Cupid. Cupid is usually portrayed as a small winged figure with a bow and arrow. In mythology, he uses his arrow to strike the hearts of people. People who have fallen in love are sometimes said to be ‘struck by Cupid’s arrow. Other symbols of Valentine’s Day are couples in loving embraces and the gifts of flowers, chocolate, red roses and lingerie that couples often give each other.

As we approach Valentine Day this year i thought of making these No Bake Mini Chocolate Strawberry Pies which can be whipped up in a jiffy. A perfect recipe for all those need last minute ideas or due to time constraints they are unable to whip up anything special.

As a part of our 79th #Foodiemonday #Bloghop theme of #Valentine’sSpecial recipes, my contribution is this quick and easy No Banke Mini Chocolate Strawberry Pies.

Ingredients:

12 Double Chocochip Cookies

3 Tbsp Butter

1.5 Cups Chocolate Chips (Semi sweet)

10 Fresh Strawberries Halved

Colourful Sprinklers for Garnish

Method:

Pulse the chocochip cookies in a blender untill you get fine crumbs. Add butter and pulse untill the mixture holds together.Line a muffin tray with cup cake liners.Press the cookie crumb mixture into each liner.

Put the semi sweet choco chips in a microwave safe bowl and microwave on high for a minute. Stir in at 15 secs interval and microwave untill the chocolate is smooth and melted.Add this chocolate mixture on top of the cookie crumb in the cup cake liners.Press the halved strawberries into the chocolate. Place the muffin tray in the freezer for about 20 mins or untill the chocolate is firm. Garnish with some colourful sprinklers just befoe serving.

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Enjoy!!!!!

Wishing all my readers a very Happy Valentine’s Day!!!!!!!!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

CHOCOCHIP PANCAKES

 

A pancake  is a flat cake, often thick, and round, prepared from batter that may also contain eggs, milk and butter, and cooked on a griddle or a pan.They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips. In America, they are typically considered to be a breakfast food. You can serve healthy pancakes to your family for breakfast .Kids will love them anytime.

Today i am sharing a easy and yummy recipe.

Recipe for ChocoChip Pancakes:

Ingredients:

1 Cup All purpose flour (Unbleached)

1/2 Cup Almond Meal

1/2 Cup Wheat Flour

3/4 Tbsp Baking Powder

1.25 Cup of Milk

2 Eggs

Fresh Strawberries

1/2 Cup Chocochips

1.5 Tbsp Honey

Butter for Greasing

Honey or Maple Syrup to drizzle before serving

Pinch of Salt

Method:

Combine all the flours ,baking powder and salt in a wide bowl. In a seperate bowl beat the eggs and mix with honey and milk.Add1/2 of the  choco chips to the flour mixture and mix with the egg mixture.Mix well to ensure there are no lumps.Heat a  griddle on medium heat and grease the surface with a little butter. Pour a level tablespoon full of  batter onto the griddle  and cook the pancakes for 2 minutes on each side, or until they turn golden brown.Transfer the pancakes as they are cooked to a plate, top it with fresh strawberries, chocochips and drizzle some honey or Maple syrup.

Serve!!!!!!!!!!

Enjoy!!!!!!!!!!!!!!!!!!

 

 

 

SPICY EGG MASALA 1

SIMBA RAI / BROAD BEANS IN MUSTARD PASTE

 

Today I am sharing a very flavourful dish from the state of Odisha.I was tempted to try this recipe when my blogger friend  Alka Jena posted her Thali Picture on FB.

Alka Jena has shared some traditional and wonderful recipes from the state of Odisha.Dishes from Odiya Cuisine   have  very less Oil ,is less spicy yet flavourful.Rice is their staple food. Mustard oil is mostly used in cooking ,but Ghee is widely preferred for  cooking in temples.

 

Recipe for Simba Rai:

Ingredients:

20 Nos Broad Beans roughly chopped

1 Tbsp Black Mustard Seeds

3 Garlic Cloves

3 Green Chillies

1 Tsp Cumin

1/4 Tsp Turmeric

Salt to taste

Method:

Wash the Broad beans ,roughly chop them and keep it aside.

Soak mustard seeds, garlic cloves and green chillies for about 20 mins and grind to get a fine paste.

Take a wide bottom pan. Add a tsp of oil.Add cumin and once it splutters add the broad beans,salt and turmeric and cook for about 3 to 4 Mins. Once done add the mustard paste and saute for 2 more minutes. Add 1/4 cup of water and allow it to simmer on medium flame  for about 3- 4 minutes. Once done switch off the flame.

Serve hot with Rice and Ghee!!!

Enjoy !!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

BATATE KAJEPU / CURRIED POTATOES

Indian Cuisine is so versatile. There are so many regional and native recipes that are yet to be explored.I am trying to explore the regional specialities from Mangalore this time.Mangalorean Cuisine is a collective name given to the cuisine of South Canara which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja -Manoli Upkari , Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore is also known as Udupi cuisine and quiet popular.

As a part our 78th #Foodiemonday # Bloghop theme #RegionalCuisines ,my contribution is Batate Kajepu / Curried Potatoes from Tulunadu. A royal treat to your tastebuds.A must try recipe.

Recipe for Batate Kajepu / Curried Potatoes:

Ingredients:

20 Baby Potatoes boiled and peeled

3 Onions finely Chopped

3 Tomatoes finely chopped

3 Green Chillies chopped

2 Tbsp Ghee /Clarified Butter

3/4 Tsp Jeera / Cumin

1/2 Tsp Mustard

1/2 Cup Coriander finely chopped (Keep some of it for garnishing)

10 Cashews

1.5 Tsp Mangalore Chilli Masala PowderMANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER

3 Tbsp Fresh Cream

3 Tbsp Milk

1 Tsp Ginger Garlic Paste

Salt to taste

Method:

Take a heavy bottom pan. Add 1/2 Tbsp Ghee and roast the peeled baby potatoes umtill they turn golden brown. Once done remove from the pan and keep it aside.

In the same pan add balance ghee.Add Mustard and once it splutters add Jeera.Now add ginger garlic paste and saute for few seconds. Once done add finely chopped onions and green chillies.Saute untill they turn slightly brown. Once done add the finely chopped tomatoes , finely chopped coriander and mix well.Keep it on medium flame untill the ghee starts to leave the sides.Now add the roasted potatoes ,mangalore chilli masala powder and salt . Mix well and keep it on medium flame untill the potatoes are nicely coated with masala. Once done add cream and milk and mix well .Let it simmer for 5-10 mins on medium flame.Switch off the flame .Garnish with Roasted cashews ,jeera and coriander and serve hot with Rotis/ Phulkas /Naan /Steaming hot Rice .

Enjoy!!!!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

MANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER

 

 

Today I am sharing a versatile Masala Powder that is learnt from Mrs Navanitha B Shetty. She has introduced me to Manglorean cooking and is my mentor who guides me with her expertise.This chilli masala powder is widely used by the Bunt Community.Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chilli.Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans, though for the non vegetarians, fish is also a regular meal.

Recipe for Mangalore Chilli Powder:

Ingredients:

40 Nos Dry Red Chillies (Byadgi Chilli)

4 Tbsp  Dhania /Coriander seeds

2 TbspCumin / Jeera

2 Tsp Black Peppercorns

2/8 Tsp Fenugreek /Methi seeds

2/8 Tsp Turmeric /Haldi Powder

Method:

Clean & remove the stalks of the chillies.

Roast red chillies in a heavy bottomed pan over medium flame. The chillies must turn brown and crisp. Ensure it does not burn.

Roast rest of the ingredients seperately over low flame.

Ensure to cool all the roasted ingredients & powder them in a blender.

Sift using a metal sieve.Store the powder in an airtight container .

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Enjoy!!!!!!!!!!!!!!!!!