T2

VEPPAM POO KONDA KADALAI KUZHAMBU / CURRY

Today’s recipe is a age old recipe passed on from generations. This Veppam poo konda Kadalai kuzhambu recipe is a keeper. An interesting recipe to tickle you Palette. There are many such recipes which i am planning to share with my readers. They are quick to make and tastes delicious too. Our grandmothers were amazing cooks. I lost both my Grandmoms many years ago .Some recipes from their kitty makes me nostalgic even today.

This week’s theme was suggested by Renu who blogs at
https://cookwithrenu.com/ . Check out her wonderful blog for many amazing recipes. Our 217th #FoodieMonday #Bloghop theme #KhaaliFridge.Check out the recipes from my fellow bloggers too for some amazing ideas.

Recipe for Veppam Poo Konda Kadalai Kuzhambu:

Ingredients:

  • 500 Gms Chick peas / Konda Kadali — Boiled and cooled without salt
  • 1 Tbsp Veppam Poo / Dried Neem Flowers
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Rasam Powder
  • Hand Full of Curry Leaves
  • Salt to taste
  • 3 Dry red chillies
  • 1.5 Lemon Size Tamrind soaked in 250 ml Water
  • 2 Tsp Palm Jaggery
  • 1/2 Tsp Turmeric

For Masala:

  • 1 Tsp Toor Dal
  • 2 Tsp Black Pepper
  • 1 Tsp Urad Dal
  • 5 Dry Red Chillies
  • 1 Tsp Gingelly Oil

For Tadka / Tempering

  • 1 Tsp Mustard Seeds
  • Few Curry Leaves
  • 1/2 Tsp Asafoetida / Hing
  • 1 Tsp Gingelly Oil

Method:

Soak Chickpeas overnight . Pressure cook upto 4 whistles without salt.

Soak tamrind in water and squeeze the pulp to get tamrind water.

Heat a wide bottom Pan. Add a tsp of oil. Add all the ingredients for the masala and roast for a few seconds untill you get the aroma.Switch off the flame and transfer the ingredients to a plate and allow it to cool. Grind and make a fine paste.

Heat a wide bottom pan. Add oil . Roast the dry neem flowers on low flame. Next add Tamrind water, rasam powder ,few curry leaves, dry red chillies ,Palm jaggery and Turmeric.Allow it to boil. As it starts to simmer add boiled chickpeas and ground paste and mix well.

Add salt as required. Allow it to boil for about 8 minutes and switch off the flame.

Heat a small pan. Add a tsp of oil. Add mustard seeds and asafoetida. As the mustard seeds splutter add some more curry leaves. Switch off the garnish this on the curry.

Serve hot with Rice or Rotis.

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

https://preethicuisine.com/vendhaya-keerai-mor-kozhambu-fenugreek-methi-leaves-yougurt-curry/

T2

PAAL HALWA / DOODH HALWA

HAPPY NAVRATRI EVERYONE!!!!!!!!!!!!!!!

We are celebrating the most auspicious time of the year now.This is celebrated in honour of Goddess Durga.Today is the last day of Navratri. It is believed that Goddess Durga killed the mighty demon Mahishasura during Navratri.  Hence, the victory of Goddess Durga over evil is celebrated during Navratri.The festival of Dussehra is celebrated on the 10th day or Vijay Dashmi. Celebrating this day with Paal Halwa.

Everyday we offer different offering to the goddess.This week we at Foodie monday Bloghop collectively decided to share varieties of dishes for the theme #VijayadashamiTreats. Our Readers will get a lot of ideas to cook last minute.

My humble contribution for today is a simple and delicious recipe called Paal Halwa or doodh halwa or Milk Halwa.It is absolutely lip smacking.

Recipe for Paal Halwa / Doodh Halwa:Ingredients:

Ingredients:

  • 500 Ml Full fat Milk
  • 3 Tbsp Ghee
  • 1 Tbsp Sooji / Semolina
  • 170 Gms Nestle Cream
  • 6 Tsp Sugar
  • Dry Fruit Mix —Raisins , Almonds and Cashews
  • 1/8 Tsp Cardamom Powder
  • 1 Tbsp Plain Yogurt

Method:

Boil milk in a wide bottom Pan. Once the milk is reduced to 1/3rd add cream, sugar and Sooji. Keep Stirring untill sugar is dissolved. Add 1 tbsp ghee.Keep Stirring for another 5-7 Minutes.The mix starts to thicken now.

Add Yogurt and stir again. Milk will split.Keep it on low flame and mix well.It will start to thicken add ghee in intervals so that it does not stick to the pan.

It will thicken as a mass without sticking to the pan.It will start to leave the sides of the Pan.Add cardamom powder ,mix and switch off the flame.

Take a small pan. Add ghee and roast the dry fruits. Garnish the halwa with ghee roasted dry fruits.

Serve!!!

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

https://preethicuisine.com/kadala-parippu-payasam/

T2

IVY GOURD PICKLE /KOVAKKAI URUGAI

Hello!!!

Summers call for pickle making. Being a working professional I am unable to make pickles with the elaborate procedures that my grandmom, mom and mother in law make. I mostly get my stock from them .I love instant vegetable pickles and do make in small batches regularly.I have a few recipes on my blog.Today i am sharing this wonderful Ivy Gourd pickle that can me made with easily available ingredients in your kitchen.It is finger licking good.

My humble contribution for this week’s 196th #Foodiemonday #Bloghop theme #It’sPickleTime . This wonderful theme is suggested by Aruna who has just joined us .She has an amazing collection of recipes and blogs at https://vasusvegkitchen.blogspot.com.

Recipe for Ivy Gourd Pickle / Kivakkai Urugai

Ingredients:

  • 25 Ivy Gourds washed and dried
  • 4 Green Chillies cut into halves
  • 10 Garlic pods
  • 1/2 Tsp Turmeric
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Mustard Seeds
  • 1/2 Tsp Fenugreek seeds
  • 1/4 Tsp Asafoetida / Hing
  • 2 Tsp Salt
  • 4 Tsp Red Chilli Powder (I have used coarse Kutilal powder from Everest)
  • Juice of 1 Lemon

Method:

Wash the ivy gourd and dry them neatly.There should be no moisture.Once they are completely dry cut each ivy gourd into 4 parts. You can use both red and white ones. Add salt ,slit green chillies and keep them aside.

Take a wide bottom pan. Dry roast the fenugreek seeds until they slight colour and you can smell the aroma. Do not burn them . Tranfer it to blender and blend it to get fine powder. Add it to the ivy gourd mix.

Heat the same pan again. Add Gingelly oil. Once the oil is hot add mustard seeds and asafoetida. Once the mustard seeds splutter add garlic pods and chilli powder.Mix well for a few seconds untill the raw smell is gone. Pour this mixture on the Salted Ivy Gourd and chilli mix. Add the lemon juice and mix again.Keep it covered for 30 mins. Transfer this pickle to a dry glass jar .

Enjoy this pickle with Curd rice or Rotis!!!

Stays good for 10 days if you can resist eating them and use dry spoons.

https://preethicuisine.com/bittergourd-bell-pepper-picklekarela-aur-shimla-mirch-ka-aachar/

https://preethicuisine.com/drumstick-pickle/

T2

MINI EGGLESS BANANA BUNDT CAKE

Hello World!!!!!!!!!

Today I am very excited to share an easy eggless cupcake that is so easy to bake. You can even bake after you are back from work with easily available ingredients in the pantry.The cakes were gone as soon as they were out from the Oven.Had to make a second batch to click the pictures for blog.I was glad to bake again as my biggest critics loved them.

This week the theme #Minicakes was suggested by me for 190th #Foodiemonday #Bloghop .Look out for some amazing mini cake recipes by my fellow bloggers.

These cakes can be given to your kids for School snacks or even evening snacks.We adults will also love them along with the kids to satisfy our sweet cravings.

Recipe for Mini Eggless Banana Bundt Cake:

(Makes 8 Mini Bundt cake)

Ingredients:

1 Cup All Purpose Flour (Unbleached)

3/4 Cup Powdered Brown Sugar

1 Tsp Baking Powder

2 Ripe Bananas

2 Tbsp Milk

Method:

Sift the unbleached all purpose flour twice in a wide bowl. Sift the baking powder as well and add it to the flour.Mix well and keep it aside.

In a blender add bananas and brown sugar and blend to make a fine paste.

Now add this banana mixture to the flour and mix well.Ensure not to overmix. Add milk and mix again.The batter is ready.

Preheat the oven for 10 mins at 190 Degrees Celsius.Grease the bundt pan with oil and dust some flour. Now pour the mixture into the greased bundt pan upto 3/4th. Tap the pan in order for the mixture spreads evenly and there are no air bubbles.

Place the pan in the pre heated Oven and bake for 30 mins or untill the toothpick comes out clean.

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

Notes:

Do not over mix the cake batter.

You can use baking spray to grease the pan instead of oil.

You can add chocolate chips or small pcs of chocolate to the cake.

Adjust Sugar if you like the cakes to be too sweet.

T2

MTR KUALALUMPUR -RESTAURANT REVIEW

Hello!!!!!!!!!

My Restaurant Review from the capital of Malaysia –Kualalumpur.Kualalumpur is a cosmo city with people from various countries living in harmony.This has introduced people to various cuisines from different parts of the world. People are exposed to various cuisines from around the world. It is an absolute Food heaven.

I visited Kualalumpur after a gap of 10 years. This city has changed a lot in the last 10 years.Many new buildings and malls have sprung up .People are spoilt for choices for shopping and food.Traffic has increased tremendously and driving around the city is not easy if you are not familiar.People on the streets are ready to help and guide you anytime. I was thrilled when I got to know that MTR Restaurant had opened in the heart of the city. People from Karnataka who know MTR can relate my excitement.I had to visit this restaurant to taste the authentic vegetarian cuisine from Karnataka.

MTR (Mavalli Tiffin Room) has grown tremendously as a brand and have many outlets outside India. It is a 100 year old chain .Their strength is the authentic taste they maintain in all their outlets.Some of the dishes is a die for.MTR 1924 is located at 69,Jalan Thambipillay ,Brickfields, 50470, Kulalalumpur. A nice cozy place which gives a nice positive feel to all the diners. They have an open kitchen which is not common in restaurants. It is clean and very well maintained. The Chefs have been trained inhouse by MTR before they start working in the outlets. There is a sense of discipline and attention to the details in all areas.

We tried some of the signature dishes and were taken down the memory lane. I just love their Dosa Varities that is so crisp and melt in the mouth. Nobody can match this .Masala dosa is stuffed with spiced potatoes and served with fresh Ghee, Sambar ,Coconut Chutney .Piping hot Masala dosa drizzled with fresh ghee dipped in Sambar and chutney is an absolute bliss.Try it to believe it.

MUST TRY DISHES:

 

We tasted another signature dish called Podi Dosa. Chutney Powder is sprinkled on the dosa and served with spiced potatoes ,ghee ,sambar and coconut chutney.Podi has a slightly coarse texture made with a concoction of spices and turmeric. I warn you that this is highly addictive.Try it to believe it.

We tried Crisp Urad vada served with Sambar ,red chutney and coconut chutney. Crisp vadas are an absolute die for.You can hear the sound when you take a bite and feel the crispness on the outside and softness inside.The recipe is a well guarded one.

We also tasted Mangalore Buns that are rarely found on Restaurant menu cards. These fluffy semi sweet buns  made from a mixture of flour and bananas and  served with coconut chutney and Sagu.You must try this whenever you visit.This is traditional recipe from Mangalore.

 

Next on our menu was Rava Masala Dosa.I love crisp dosas and this was one of favourite dish.It is stuffed with spiced potato and served with fresh ghee ,sambar,coconut chutney .This will absolutely leave you craving for more.

We then tried and absolute classic combo dish Kharabath and Kesribath.Kharabath is a savoury dish made from Semolina and Kesribath is a sweet dish made from Semolina.These two compliment each other very well and is one of the main dish on the menu for any auspicious occasion. Kharabath tasted perfect with the balanced blend of spices and is not very spicy. Kesribath was perfect as well with right amount sweetness. I loved this combo as I had it after ages.

We also tried their Special Mini Meals which comprises of Kosambari (salad),palya(Sauted Veggies),Vegetable sagu ,Bisi bele bath,Plain Rice ,Curd Rice,Sambar ,Rasam,Papad,Pickle,Payasam (sweet) and dessert served with Chapati /Poori /Dosa /Akkirotti.If you don’t eat white rice they will substitute with one additional chapatti/poori/dosa /akkirotti. This is a perfect balance of nutrients and the quantity is perfect for one adult.

Management here is approachable and friendly. Customer’s feedback is taken very seriously and immediately attended too.Staff is also very friendly and service is awesome. Locals love this place so much and sometimes there are large numbers queueing up.To cater to additional crowd they use the party hall on the first floor. Lot of Parties are being catered to by MTR Malaysia.Locals are happy to host parties here too.That is an immense achievement in a span of less than an year.

My visit to Kl this time was a memorable one as I got a chance to feast on our traditional south Indian food which is authentic and hygenic.

This restaurant has acquired a A Certificate for Cleanliness by the local Government Body.

Do visit this place whenever you plan to visit Kualalumpur.You will not be disappointed.

Thank you Arvind and Jayanthi for being such a wonderful host.

 

THIS IS NOT A SPONSERED POST .ALL THE INPUTS HERE ARE BASED ON MY EXPERIENCE.

 

 

 

T2

LEMON RASAM / NIMBEHANNU SAARU

 

Hello!!!

Weather in this part of the world has been affected by Typhoons. To keep up with this bad weather this simple yummy and tangy Lemon rasam comes as a rescue.This recipe has been passed on from our greatgrandmothers who had such simple home remedies. We can have it as a soup or it goes well with Kootu or Spicy Kozambhu ,piping hot rice ,ghee and papad.

This week’s theme was suggested by Sasmita who blogs at https://www.firsttimercook.com. Do check her blog for the simple and yummy recipes. My humble contribution for 162nd #Foodiemonday #Bloghop theme #Lemonaffair is this simple and delicious Lemon Rasam.

Recipe for Lemon Rasam / Nimbehannu Saaru:

Ingredients:

3/4 Cup Boiled and Mashed Toor dal

2 Medium Tomatoes

2 Green Chillies finely chopped

2″ Ginger grated

3 Cups of water

Salt to Taste

1/2 Cup finely Chopped Coriander

Few Sprigs of Curry leaves

1/2 Tsp Mustard / Rai

1/2 Tsp Jeera

2 Dry Red Chillies

1 Tbsp Ghee

Juice of one Big Lemon

Generous pinch of Asafoetida /Hing

Method:

Boil the dal in a pressure cooker and mash it nicely.Keep it aside. Take a wide bottom pan. Add water, chopped tomatoes, grated ginger,finely chopped green chillies , half of chopped corianer. Keep it on medium flame and let it boil untill the tomatoes turn mushy. Mix well. Now add the dal and mix well. Let it boil for 5 mins. Pour the tadka and mix well. Let it boil for 2-3 mins. Switch off the flame and add the lemon juice.

Garnish with the remaining coriander and serve as a soup or pair it with kootu or spicy kozambhu and Rice and Papad.

For Tadka:

Heat the ghee. Add mustard seeds and red chillies torn into pieces.Once it splutters add jeera and curry leaves and a generous pinch of Hing.Switch off the flame.

This is good for sore throat as well.

 

Enjoy!!!!!!!!!!

T2

MY BEST RECIPES ON FOODIEMONDAY BLOGHOP

Collage 1

Hello !!

We are celebrating our 100th Post of our Foodiemonday Bloghop. Hence we decided to share our best recipes with our readers in order to celebrate this milestone. I was introduces to this group by Krithika in Aug 2015. I started contributing from the 3rd Bloghop and today we have reached 100.I try not to miss any bloghop unless inevitable.The themes make me think out of the box.A huge round of applause to all the members of this group Waagmi , Alka ,Pushpita, Sujata Roy, Mayuri ,Saswati ,Kriti for achieving this milestone. I am glad to be a part of this wonderful bloghop where I am  constantly learning to enhance my skills.

On this occasion I would also like to welcome our new members who will surely add more value to the bloghop with their expertise and knowledge.A warm welcome to Aruna ,Amrita Iyer ,Priya Iyer , Veena , Mallika,Poonam . Looking forward to all your wonderful recipes.

Let us take his bloghop to greater heights and promote healthy and clean eating.

Here is a compilation of some of my favorite recipes from Foodie Monday Bloghop. Many pictures could not be a part of the collage, but i am sharing all the links below for your easy reference.

Keep sharing and showering your love for my recipes and blog. It keeps me motivated.

Here you go :

 Street Food  /Snacks / Chaats:

https://preethicuisine.com/2015/08/31/stuffed-multigrain-guntur-bombs-multigrain-stuffed-chilli-fritters/

https://preethicuisine.com/2016/07/04/goli-baje-mangalore-bajji/

https://preethicuisine.com/2015/09/07/stuffed-bread-cups/

https://preethicuisine.com/2016/10/03/momo-chaat/

https://preethicuisine.com/2015/11/02/multigrain-potato-murukku/

https://preethicuisine.com/2016/02/22/pyaaz-ki-kachori/

https://preethicuisine.com/2016/09/19/paneer-and-broccoli-burjee-mini-tarts-mini-savoury-tartsno-onion-no-garlic-recipe/

https://preethicuisine.com/2016/10/17/avarekai-kodubale-hyacinth-bean-spicy-rings/

https://preethicuisine.com/2017/01/16/onion-and-tomato-tartlets/

https://preethicuisine.com/2017/03/13/dhuska-aloo-chana-chaat-holi-special/

https://preethicuisine.com/2017/07/02/multigrain-banana-blossom-fritters-multigrain-balehoovina-ambode/

https://preethicuisine.com/2017/05/29/pisang-goreng-fried-banana/

Dips / Dressing:

https://preethicuisine.com/2017/05/22/mango-and-cilantro-dressing/

Breakfast:

https://preethicuisine.com/2015/10/19/thinnai-pongal-foxtail-millet-pongal/

https://preethicuisine.com/2016/01/04/nuchinunde-steamed-lentil-dumplings/

https://preethicuisine.com/2016/04/11/arbi-aur-sabudana-thalipeeth-colocasia-tapioca-pearl-flat-bread/

https://preethicuisine.com/2016/05/30/mixed-vegetable-and-cheese-pancakes/

https://preethicuisine.com/2016/12/26/no-bake-dry-fruits-energy-bar/

https://preethicuisine.com/2016/12/19/avarekalu-akki-puri-hyacinth-bean-puri/

https://preethicuisine.com/2016/12/05/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/2017/03/27/spiced-poori-studded-with-nigella-seeds-kalonji-ki-masala-poori/

Soups:

https://preethicuisine.com/2016/11/07/spinach-and-macaroni-soupdairy-free/

https://preethicuisine.com/2016/10/31/mix-veggie-soup/

https://preethicuisine.com/2017/05/08/thai-red-curry-bee-hoon-soup/

Salad:

https://preethicuisine.com/2016/08/29/3c-kosambari-3c-salad-no-onion-and-no-garlic/

https://preethicuisine.com/2017/01/09/pachai-pattani-sundal-green-peas-sundal-no-onion-no-garlic-recipe/

 Main Course:

https://preethicuisine.com/2015/10/26/paneer-aachari-makhmali/

https://preethicuisine.com/2015/12/07/quinoa-fresh-pigeon-peas-bisi-bele-bath/

https://preethicuisine.com/2016/05/02/sukhi-pudine-ki-dal-dry-mint-and-lentil-stew/

https://preethicuisine.com/2016/04/25/chilli-paneer-semi-dry/

https://preethicuisine.com/2016/08/01/beetroot-cabbage-kofta-curry/

https://preethicuisine.com/2016/11/21/mughlai-egg-curry/

https://preethicuisine.com/2017/01/23/mushroom-vindaloo/

https://preethicuisine.com/2017/02/06/batate-kajepu-curried-potatoes/

https://preethicuisine.com/2017/03/06/cauliflower-kofta-curry/

https://preethicuisine.com/2017/02/20/paneer-korma/

https://preethicuisine.com/2017/04/03/mushroom-and-chickpeas-curryno-onion-no-garlic-recipe/

https://preethicuisine.com/2017/04/24/kachhe-kele-ka-rogan-josh-raw-banana-rogan-josh/

https://preethicuisine.com/2017/06/19/mock-meat-rendang-vegetarian/

https://preethicuisine.com/2017/06/05/broccoli-and-coconut-riceno-onion-no-garlic-recipe/

Baked / Steamed :

https://preethicuisine.com/2016/02/08/stuffed-masala-mini-buns/

https://preethicuisine.com/2016/03/14/thandai-nectarine-mini-galetteeggless-and-baked/

https://preethicuisine.com/2016/03/07/vegetable-idli-savoury-vegetable-muffins/

https://preethicuisine.com/2016/03/21/whole-grain-veggie-pizza-yeast-free/

https://preethicuisine.com/2016/07/18/choco-chip-cookies/

https://preethicuisine.com/2016/11/14/black-bean-enchiladas/

https://preethicuisine.com/2016/12/12/choco-chip-butter-cookies/

https://preethicuisine.com/2017/06/11/braided-mango-dip-mini-breadeggless/

Noodles:

https://preethicuisine.com/2016/04/18/quinoa-ramen-with-silken-tofu-stir-fryvegetarian/

https://preethicuisine.com/2017/01/02/thai-green-curry-bee-hoon/

Drinks :

https://preethicuisine.com/2016/05/16/jal-jeera-chaas-spiced-buttermilk/

Vrat / Fasting reipes:

https://preethicuisine.com/2016/10/10/aloo-aur-mungfalli-ki-vrat-wali-kadhi-potatoes-and-peanuts-in-yogurt-sauce/

Dessert:

https://preethicuisine.com/2015/11/30/eggless-chocolate-moussewithout-gelatin-or-agar-agar/

https://preethicuisine.com/2016/06/27/dry-fruits-stuffed-apricots-sweet/

https://preethicuisine.com/2016/07/25/belagavi-kunda-belgaum-kunda-traditional-sweet/

https://preethicuisine.com/2017/04/10/nutella-banana-chocochip-icecream/

 

19895122_1845772879084740_6003900944041869130_n

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

T2

GATTE KA PULAO / GRAM FLOUR DUMPLING PULAO

IMG_3074IMG_3081

Hello !!!

Today i am sharing a yummy recipe from the state of Rajasthan. If you are bored of the regular vegetables, then this recipe is for you. A quick aromatic Gatte ka Pulao tastes amazing with the  blend of whole spices. Pair it up with any Raita and enjoy this wholesome meal even in Summers.

Recipe for Gatte Ka Pulao / Gram Flour Dumpling Pulao:

Ingredients for Gatta:

1 Cup Besan / Gram flour

1 Tsp Kashmiri Chilli Powder

3/4 Tsp Saunf / Fennel Seeds

6 Tsp Oil (Sizzling hot oil)

1/2 Tsp Ajwain / Carom Seeds

1 Tbsp Thick yogurt

Salt to taste

1/2 Cup finely Chopped Coriander

Oil for Shallow frying

Ingredients for Pulao:

3 Cups cooked Basmati Rice

1.5 Tbsp Oil

2 Green Cardamom / Elaichi

4 Cloves /Laung

1 Tsp Jeera / Cumin Seeds

3/4 Tsp Mustard seeds / Sarson

1/4 Tsp Asafoetida / Hing

3/4 Cup deep fried sliced Onions

1.5 Tsp Chilli Powder

1 Tsp Garam Masala

1/4 Tsp Aachari Masala

1/4 Tsp Turmeric / Haldi

Salt to taste

1/2 Cup finely Chopped Coriander

For the Paste :

2 Tsp Finely Chopped Ginger

6 Garlic Cloves chopped

3 Green Chillies

1 Cup Sliced onions

Method:

For the Gatta:

Mix all the ingredients in a deep bowl and knead into  a stiff dough . Add water if needed. Take small balls of the docugh and roll them into long thin cylindrical rolls and keep them aside. Boil water in  a large bowl. Once the water starts to boil add these cylindrical rolls. Let it cook for about 7-8 mins. Once you see the blisters being formed on the rolls remove them ,drain the excess water and keep it aside. Repeat this process for the balance dough. Heat some oil in a wok. shallow fry these gattas untill they turn gloden brown on all sides. Drain them on a Kitchen towel and keep them aside.

For the Pulao:

Grind garlic,ginger,green chilli and onions to get a fine paste.Keep this mixture aside.

Heat oil ia heavy Bottom Pan. Add Cloves,Cardamom,Jeera,mustard seeds,hing and saute on medium flame till you get the aroma . Once done add the ginger garlic chilli paste and cook on medium flame for about 3-4 minutes. Once done add aachari masala, garam masala, haldi and salt to taste. Mix well till the oil starts to leave the sides. Now add cooked rice, deep fried onions and shallow  fried gattas. Mix all the ingredients and cook for about 3-4 minutes. Switch off the flame.

Garnish with Coriander and serve hot with your favourite Raita.

IMG_3077IMG_3079

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

T2

Cauliflower Kofta Curry

Hello Everyone!!!!

As we approach International Woman’s Day on March 8 this year ,I would like to dedicate this post to all the woman I have come accross in my life who has inspired me in some way or the other and taught me something in life.I would like to thank each one of you as you have helped me to emerge stronger and sensible each day.

To celebrate this occassion my contribution for #82nd #FoodieMonday #Bloghop theme of #Woman’sDayTreat is this Yummy Cauliflower Kofta Curry which is loved by many of us.

Recipe for Cauliflower Kofta Curry:

Ingredients for Kofta :

(1 Cup 250 Gms)

2 Cups Grated Cauliflower

4 Potatoes boiled and mashed

1 Cup Paneer

1Cup Fresh Coriander

2 Green Chillies

1 Red Chilli (Fresh)

2 Tbsp Corn Flour

1 Tbsp Multigrain Flour ( Mix of green gram flour, quinoa, jowar,flaxseeds )

1/2 Tsp Chaat Masala

1/2 Tsp Garam Masala

1/2 Tsp Sri Racha Sauce

1 Tsp Ginger Garlic Paste

1Tbsp Thick Curd

1 Cup Bread Crumbs

Salt to taste

Oil for Shallow frying

Method for Making Koftas:

Grate the Cauliflower and keep it in a wide bottom utensil. Make a fine paste of coriander,green chilli, red chilli and Paneer without adding water.Add this paste to the grated cauliflower. Add mashed potatoes,corn flour,multigrain flour,Chaat masala, Garam masala, sri racha sauce,ginger garlic paste and thick yogurt. Mix all the ingredients so that it binds well and you can shape it as desired.Shallow fry in oil and keep it aside.

Ingredients for the Gravy:

4 Onions roughly chopped

4 Ripe Tomatoes

1 Cup fresh Coriander

1/2 Tsp Pepper Corns

1/4 Cup Cashews

1/4 Cup Bread Crumbs

2 Green Chillies

Method:

Dry roast all the ingredients above except the bread crumbs. Allow it to cool. Then blend all the ingredients along with the bread crumbs and to a smooth paste.

Heat a heavy bottom pan. Add 2 Tsp oil . Pour the gravy , add 3/4th cup of water and allow it to simmer on medium flame for 7-8 mins. Once done switch off the flame.

Dunk the koftas in the gravy for about 10 mins before serving and then serve with hot Rotis/ Naan or Rice.

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

Lets celebrate Womanhood!!! Three cheers all the woman !!!!!!!!!!!!!!!

T2

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!!!!!!!!!!