Prawn Biryani

It's Spicy Prawn Biryani today ! Want to know the prep.........then peep here for the recipe.

Ingredients

Serve 2 to 3 person

Prawn -Mini Prawn {170 g or 6 oz or 1&1/2 cup}

Basmati Rice -2 Cups

Masala:

Cinnamon

Cardamom

Bay leaves

Cloves

Veggies and Dry Powder:

Onion -1&1/2 {Straight cut}

Tomato -1 small {Finely cut}

Green Chillies -4 {Slit}

Ginger Garlic paste -1 spoon

Pudhina -Hand full

Coriander leaves

Curry leaves

Olive oil , Ghee

Red Chilly Powder -1 Spoon

Coriander Powder -1 Spoon

Turmeric Powder -1/8 Spoon

Lime juice from 2 medium lime

Preparation

Wash the rice for 2 change of water and set aside to soak for 20 minutes. Wash prawn for 4 change of water and set aside.

Heat a deep bottomed pan or pressure cooker. Pour 4 spoon of olive oil and ghee each. Add masala's to it. Then add onions and stir till translucent next add red chilly powder, pudhina and ginger garlic paste to it. Fry them till oil separates from it.

Next add tomatoes, green chilly , coriander leaves, curry leaves to it. Fry them till they club together. Next add prawn to it. Reduce the flame to medium and leave it cook well for 5 to 8 minutes.

Next add water to it{Rice to water is 1 to 1&1/2}. Leave it to boil. Next add salt, rice and lime juice to it. Leave it to cook for 2 whistle. Serve hot with boiled eggs and onion raita.

Garlic bread & White Sauce

A tasty white sauce served with garlic sesame bread. An excellent snack option from our usual bhaji, bonda, padoda ....etc . Want to try then have a look at the recipe given below...!


Ingredients
Serves 4 Person


For Bread
White Bread -8
{ Substitute any bread. First edge out then Cut each bread into 3 strips }
Sesame seeds -1/2 spoon
Garlic -2 { Chop them into very fine pieces}
Butter or Olive oil -3 to 4 spoon


White Sauce
Milk -1 & 1/4 cup
All purpose flour or Maida -2 & 1/2 spoon
Onion -1 Small {chop them into very fine pieces}
Pepper powder -1/2 spoon
Butter -2 & 1/2 spoon
salt


Preparation
For Bread
Mix garlic and sesame seeds in olive oil. If u r substituting with butter then melt butter and follow the same procedure. Leave for few minutes then apply on the bread. Pop them into oven before serving at about 350 degree. It might take 5 to 7 minutes depends up on the oven. When it just turns golden brown remove and serve hot. When u have them hot hot u will love the mild garlic aroma in it.


For Sauce
First melt butter in a pan. Then transfer chopped onions in it. Fry them till golden brown. Then turn into low flame and sprinkle maida in it. Stir through then add milk slowly to it. Make sure the flame is in low or nil now mix well and increase the flame to medium. Next stir through till the sauce coats the spoon. It might take 4 to 5 minutes. Remove from heat and add pepper , salt. Mix well and serve hot. The sauce thickens after cold so make sure to take it little watery. Can be served with breads, chips.

Channa Dal Kurma

Got fed up eating usual chutney , sambar for Idli .............check out this kurma which I learnt from my MIL. Great combination for Idli, Dosa.

Ingredients
Serves 4 person

Channa Dal -1/2 Cup
Potato -1 small
Onion -1 {Cut into chunks}
Tomatoes -1 {Cut into chunks}
Ginger -1 inch
Garlic -2
Green chilly -2
Coconut -3 {1 inch piece}
Red Chilly Powder -1 spoon {Adjust according to spice level}
Coriander Powder -1 spoon
Turmeric Powder -1/8 spoon
Salt

Seasoning

Onion - 1/2 finely cut
Mustard -1/8 spoon
Jeera -1/8 spoon
Curry Leaves -4
Olive oil

Preparation
Step 1
Boil channa dal and potato in pressure cooker. Smash them coarsely. Keep aside.

Step 2
Heat 1 spoon oil in a pan. Fry the onions, tomatoes, green chilly, ginger, garlic and coconut in it till they turn brown then, grind it in the mixer into fine puree.

Step 3
Now heat a pan. Pour 3 spoon oil in it. Next add the seasoning ingredients later transfer the grounded mixture into it. Fry them till raw smell goes out then add chilly powder, coriander powder, turmeric powder to it. Fry till oil separates.

Next add dal potato mixture ,1/2 cup water and salt. Leave it to boil and check taste. If the curry is thick add water for medium consistency. Garnish with coriander and serve hot with Idli or Dosa.

Palak Paneer & Channa Masala

Check this out !!!
Roti served with Palak Paneer & Channa Masala.
Here goes the wonderful recipe for it.



* Palak Paneer
A very health, tasty and fast cook dish which goes great combo with roti or chapati. I got this recipe from my friend. Whenever I have to do something special in no time I always prefer to prepare this tasty dish for roti.

Ingredients
Serve 3 person

Palak - 2 Hand full
Paneer -1 cup {1 inch size}
Onion -1 and 1/2 {Cut into big chunks}
Tomato - 1 and 1/2 {Cut into big chunks}
{ Take tomato and onion of same amount }
Green Chilly -5
Ginger -1 inch
Garlic -2
Sour cream or Curd -1 spoon (optional)

Dry Masala
Jeera -1/2 Spoon
Coriander -1 Spoon
Salt

Seasoning
Mustard -1/8 spoon
Curry Leaves -4
Jeera -1/8 spoon
Olive oil

Preparation
Step 1
Heat 4 cups of water in a bowl. When it starts to boil add the palak to it. When the leaves starts to change color switch off the stove. Filter the water and keep the leaves aside.

Step 2
Heat 1 spoon oil in a pan. Add onion, tomato, ginger, garlic and green chillies to it. Fry till they turn brown then keep aside to cool.

Step 3
Now grind palak and fried vegetables in a mixer into a fine paste.

Step 4
Now heat a deep bottomed pan. Add 2 spoon oil to it. First add the seasoning ingredients followed by grounded paste (step 4) to it. Leave the lid ON. Leave it to boil for 3 minutes. Next add the dry masala powders to it. Leave it to boil again for 2 more minutes.

Step 5
Parallel to the above process heat a shallow pan. Pour oil to it. Toast the paneer till they turns brown then, keep aside.

Step 6
Now add the fried paneer to the pan. Leave it to boil with the gravy for 1 minute, now garnish with sour cream and serve hot.

* Channa Masala

This dish can be served with plain rice, roti , pulav, puri ....etc. Isn't this wonderful. So here goes the recipe for it.

Ingredients
Serve 3 person

Channa -1 cup
{Soak for at least 6 hrs}
Onion -2 {Fine Cut}
Tomatoes -2 {Fine Cut}
Green Chilly -4
Pudhina -1/2 Cup
Curry Leaves -4
Red Chilly Powder -3/4 Spoon
Coriander Powder -3/4 Spoon
Turmeric Powder -1/8 Spoon
Ginger Garlic paste -3/4 Spoon
Masala -Cinnamon, Cardamom, Cloves
Olive oil ,Salt
Coriander to Garnish

Preparation
Step 1
Wash soaked channa for 3 change of water. cook it in a pressure cooker for about 3 whistle. Keep aside.

Step 2
Heat a deep bottomed pan. Add 4 Spoon oil to it then add the masala's to it. Next add onion and fry till they turn translucent. Then add ginger garlic paste,pudhina, chilly powder to it. Fry well till they all club together and leaves out oil. Next add the tomatoes to it. Fry well next add the coriander powder, turmeric powder to it.

Fry for few minutes then add 3/4 of cooked channa , salt ,1 cup water and cook with lid for about 5 minutes.

Smash the left over 1/4 channa and add it to the pan mixture. Leave it in medium flame for few more minutes then Garnish with coriander leaves.

Onion Chutney

This chutney goes well with Dosa, Idli .

Ingredients

Serves 3

To Grind

Onion - 2 big or 16 small

Dry Red Chilly - 3

Coconut -1 inch piece 3

Tamarind -a tiny piece

Garlic -2 medium

Seasoning

Mustard -1/8 spoon

Urad Dal -1/8 spoon

Curry Leaves -3

Oil

Salt

Method

Heat 1 spoon oil in a pan. Transfer all the ingredients given to grind. Fry them till they turn light brown. Transfer to the mixer and ground it to a fine paste without adding water. Transfer the chutney to a bowl.

Again heat 1 spoon oil in a pan. Add mustard to it. When it splutters add all other ingredients to it. Fry for few minutes and add the seasoned ingredients to the bowl. Add salt and mix well.

Onion chutney is ready to serve.

Happy Ganesh Chathurthi !!!

Vegetable Bonda Served with Coconut Chutney

Try out this awesome Spicy Vegetable Bonda in a beautiful Rainy Day !!! Ingredients

Serves 2 to 3 people

Veggies:Potato -1 1/4 cup (Cauliflower -1/4 cup ,Peas -1/8 cup (optional)Carrot, Beans -1/8 cup (optional)Onion -1 small {Fine Cut}
Green Chillies -2 {Fine Cut}
Ginger -1 inch {Fine Cut}
Lime juice -1/2 Spoon
Turmeric Powder -1/8 Spoon

For Bonda Mix:
Corn Flour -1 Spoon
Basin -1/2 cup
Chilly Powder -1/4 Spoon
Rice Flour -1 Spoon
Food color (Optional)
Curry Leaves -5 ( Chopped)
Coriander Leaves (Chopped )
Salt to taste

Seasoning:
Mustard -1/8 Spoon
Curry Leaves -3
Jeera -1/8 Spoon
Oil

Preparation:

Step 1
Wash and Cook veggies adding 1/4 spoon salt to it. Then chop them into small pieces and Keep aside.

Step 2
Heat oil in a pan. Add all the seasoning ingredients to it. When the mustard splutters add onions, green chillies , ginger to it. Fry till onion turns translucent. Now add the cooked veggies, turmeric powder ,1/4 cup water and salt to it. Reduce the flame to medium. Cover and Cook for 5 to 7 minutes till veggies and masals gets well incorporated and water is fully absorbed. Next add lime juice to it. Cover and cook for 1 more minutes. Keep it aside to cool. Take small portion and make balls out of it. Keep aside.

Step 3
For Bonda Mix:-
Transfer all the ingredients given for bonda mix to a bowl. Make paste adding water to it. Make sure the paste is similar to dosa batter consistency. Check for taste.

Step 4
Final Prep:
Heat enough oil to deep fry. Take a veg ball , dip in bonda mix and deep fry. Repeat the same for all other balls.
Serve hot with Coconut chutney or ketchup.

* Coconut Chutney

Ingredients

Coconut -1/4 shell OR 1/2 Cup

Green Chilly -2

Ginger -1/2 inch piece

Dalya -1/2 Cup

Salt

Seasoning

Mustard -1/8 spoon

curry leaves -3

Urad Dal -1/8 spoon

Oil

Preparation

Transfer the below ingredients to a mixer.

Coconut, green chillies , salt ,Ginger ,Dalya.

Grind them into a fine paste. Transfer to a bowl.

Now heat 1 spoon oil in pan. Add mustard first when it splutters add all other ingredients given for seasoning. Next fry for few minutes then transfer it to the chutney bowl.

Check for salt and spicy. Can be served with Dosa, Idli, Vada, Bonda , Puri....etc,.

Paneer Jalfrezy

Paneer is important indigenous, nutritious and wholesome dairy product, occupy a prominent place among traditional milk products and carry lot of market potential. It is of great value in diet because it is a rich source of high quality proteins, fat, minerals and vitamins. It plays a vital role in increasing organized food chains. It is an excellent match of non-vegetarian food.

Source from wikieducator.

My friend suggested me a site called Arusuvai. It's an amazing site with great collection. I learnt this recipe in it and thought to give a try........For the first time I tried ...............It really tasted great believe me. Follow this very easy steps to taste this yummy dish. It can be served with chapati or roti or pulav.

Ingredients

Serve 3 person

Paneer -2 cups {1 inch size}

Capsicum -1/2 of big {1 inch size}

Onion -1 1/2 {Fine Cut}

Tomato -1 1/2 {Puree it}

Ginger Garlic Paste -1 Spoon

Turmeric Paste -1/4 Spoon

Curry Masala Powder -1 Spoon

Red Chilly Powder -1 Spoon

Coriander to garnish

Method

Heat 6 spoon oil in a pan. Add fine cut onions to it. Fry them till golden brown. Next add ginger garlic paste, curry powder, chilly powder to it. Fry till oil separates. Now add the tomato puree, turmeric powder, 1/2 cup water, salt to it. Fry them till oil separates.

Parallel to the above preparation , toast the paneer cubes in a tava adding oil to it. when is all turns golden brown set aside.

Stir the pan mixture well, when the raw smell goes out add the capsicum to it. Leave it to cook with lid for 3 to 4 minutes then, add the toasted paneer cubes to it. Leave it to boil for some time. Garnish with coriander and serve hot.