KADAI PANEER

KADAI PANEER

Description :

Kadai Paneer is a simply, mild spicy & flavorful side dish using Paneer & Bell Pepper/Capsicum with the prepared kadai masala, kadai Paneer is a very quick stir fry like recipe which is made in a Kadai.

Ingredients

Paneer (cut into cubes) 200g 

Onion (finely chopped) 4 no.

Tomato(finely chopped) 4 no. 

Capsicum/Bell pepper 1 no. 

(medium  diced)

ginger & garlic paste 1 tsp

Salt                                    to taste

kothmir(corriander)           few finely chopped

Oil                                     1 tbsp

Dry red chilli                      2 no

To Dry Roast & Grind for Kadai Masala

Dry Red chilli                    3 no.

Coriander seeds 1 tbsp

Cinnamon                         1 small stick

Clove                                3 no

Cardamom                       3 no

Jeera                               1 tsp

Shahi jeera                      1 tsp

        

        

        

     

 Method

• First heat a pan, dry roast chili  coriander seeds, whole garam masala for a minute in medium heat then pulse it in a blender for few seconds, make it a coarse mixture.
• Then heat oil in a Kadai/wok, when its heated add ginger garlic paste and stir fry till raw smell leaves.
• After that add finely chopped onions and saute until it turns golden brown.
• Then add finely chopped tomatoes, sprinkle little salt and saute until the tomatoes turn soft and mushy.
• And then add capsicum, onion dices and stir fry for a minute.
• After that add paneer cubes,enough salt ,kadai masala and gently combine everything and stir fry for a minute.
• Lastly add finely chopped cilantro and switch off the stove.
• Serve hot with rotis / Naan / Pulao.
• Tags : Kadai Paneer- Recipe,  how to make kadai paneer recipe,Spicy Kadai Paneer, kadai paneer restaurant style, how to make kadai paneer recipe,

TOMATO CASHEW NUT RICE

TOMATO CASHEW NUT RICE

Ingredients

• TOMATO CASHEW NUT RICE

  Description :  Tomato rice with cashew nuts, the flavour of both brings out the exotic taste and delicious  feel. Serve the Tomato rice moist with the reserved toasted cashew nuts and a sprinkling of fresh coriander leaves accompanied with soothing raitha.

  Ingredients

  Cooked rice 450g

  Refined Oil/Ghee 50g

  Mustard ½ tsp

  Dry red chillies 4no

  Green chilies,slit            2no

  Chili powder 1tsp

  Turmeric a pinch

  Salt to taste

  Tomato, cut in to pieces 6no

  Tomato puree 1tbsp

  Water ¼ cup

  Coriander leaves for garnishing 1 bunch

  Curry leaves 3 sprigs

  Bengal Gram(Chana dal) ½ tsp

  Urad dal 1 tsp

  Cashew nuts 5 no

  Method

  • In a frying pan , pour the oil and heat it. Add mustard, wait until it crackles.
  • Then add dry red chillies, channa dal,  urad dal. now add curry leaves, green chilli, cashew nuts and cook for some time.
  • Now add chopped tomato, salt, chili powder and turmeric ,tomato, tomato puree and cook it.
  • After tomatoes are cooked for 3 to 4 minutes, add cooked rice to it and stir.
  • Now add coriander leaves.
  • Garnish with chopped tomato, onion and more coriander leaves.
  • Tomato Rice can be served with coconut chutney or pickle or pudina chutney or Potato chips and soothing raitha.

  Tags: Tomato cashew nut recipe, Creamy Tomato and Cashew Nut recipe, How to make Tomato Cashew nut recipe, Spicy Tomato Cashew nut recipe, Indian Tomato Cashew nut recipe

VERMICELLI PAYASAM

VERMICELLI PAYASAM

SEMIYA PAYASAM  is  a  traditional sweet for some festivals and functions, Semiya Payasam  is a delicious vermicelli pudding that is full of texture and flavored with cardamom and saffron.

Ingredients

milk 250ml

semiya/ vermicelli 25g

sugar 60g

cashew nuts(halved) 10g

raisins 5g

cardamom 3-4 no.

ghee 2 tbsp

Method

• Add  ghee in a small pan on low heat, add cashew nuts and roast until crisp and golden. Add the raisins, stir for a few seconds and keep aside.
• A heavy Double bottomed sauce pan,  add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma.
• Add the milk(mix of milk and water 70-30 % ), turn the heat to high and bring the mixture to a boil.
• Once the milk is boiling with the semiya, turn the heat to low until the semiya is cooked. add the sugar, cardamom  and stir until the sugar dissolves   completely and simmer for another 5 minutes till the flavors get rich into the payasam and until it looks thick and creamy.
• Turn off the heat and finally garnish with the roasted cashewnuts. Serve the payasam hot or col

MUSHROOM BIRYANI

MUSHROOM BIRYANI

Ingredients

• Mushroom pulao is a North Indian rice recipe, Mushroom biryani is so simple to prepare and tastes delicious. they are very low in calories, they have no cholesterol, This recipe is very easy and it is perfect for a quick lunch or dinner

  Ingredients

  2 cup Basmati  rice

  3 cup water or vegetable stock

  100g mushroom

  1no large carrot

  50g green peas

  50g sweet corn

  ½ tbsp ginger garlic paste

  1 cup mint + coriander leaves

  2 tbsp ghee

  3no slit green chilli

  salt To taste

  whole spices:

  1 no cinnamon

  1 tsp cumin seeds

  pinch mace/javitri (optional)

  4-5 cloves

  3-4 small cardamom

  2 no. bay leaves

  
  

  Instructions

  
  

  • Heat ghee in a pan.
  • Fry all the whole spices mentioned above till they become fragrant.
  • Now add,  ginger-garlic paste, green chilies, fry for 2-3 minutes.
  • Add the mushrooms,carrot, green peas, sweet corn and saute
  • Add 2 cups water, salt and stir.
  • Cover the pan with a lid and let the vegetables cook for some time
  • Add rice and mix well.
  • Add  mint-coriander leaves.
  • Cover and cook till the rice is done.

  
  

  • While serving mushroom biryani garnish with  mint or coriander leaves

TAMARIND RICE

TAMARIND RICE

Ingredients:

cooked Rice                   2 cups

Chana dal                      ½ tsp

Urad dal:                        ½ tsp

Mustard seeds:             ½ tsp

Red chillies whole:        4-5

Curry leaf:                    6-10

Fenugreek seeds:       ½ tsp

Green chillies:              2-3

Tamarind puree:          3-5 tsp

Turmeric:                     1 tsp

Peanuts                    : 50-100gms

Salt to taste

Oil: 50 ml

Fenugreekseeds         ½ tsp

hing                              1 pinch

Method:

Pour oil and heat the oil. Add the tadka of mustard, urad chana, fenugreek seeds, halved red chillies and curry leaves. As soon as the mustard seeds start to crackle add slit  green chillies .Add salt and peanuts to this tadka.

In a separate kadhai, take the tamarind puree. Add 10 to 20 ml of water to it. Add turmeric. Add let heat the mixture. Bring it to boil. Add this mixture to the tadka. Now, take rice in a flat and large vessel. Add the entire tadka and tamarind mixture to it. Mix all the ingredients well. Sprinkle some oil on the top. Mix well.

Your tamarind rice is ready to be served with south indian papad

PLAIN LEMON RICE

PLAIN LEMON RICE

The most popular rice recipe from South India. lemon rice with freshly cooked rice or even with leftover rice, this lime rice can also be made as a tiffin box or as a picnic lunch.It’s a light dish kids will enjoy the most.

Ingredients:

cooked  rice (or leftover rice) 2 cup

cooking oil 2 tbsp

mustard seeds 1 tsp

curry leaves 3-4  sprig

green chillies(slit lengthwise) 2no.

turmeric powder 1 tsp

lime Juice (small) 2 no.

Salt to taste

Hing pinch

sugar (optional) pinch

dry whole red chillies 3 no.

channa dal 1 tsp

urad dal 1 tsp

Preparation:

Heat the oil in a pan and add the mustard seeds,channa dal, urad dal,  dry red chillies and green chillies. Fry till the spluttering stops and add curry leaves. Fry for another minute. Add the turmeric powder, hing and turn off the fire.

Add the lemon juice and mix well. Can add a pinch of sugar to enhance the taste

Add the rice, salt to taste and mix thoroughly.

Serve with a coconut chutney, pakoda

Serve with a coconut chutney, pakoda