Recipe Index

Purple Yam Masiyal Recipe

December 5, 2011 By anusha 3 Comments

How To Make Purple Yam Masiyal? Or How To Make Rasa Valli Kizhangu Masiyal?

Purple Yam Masiyal is a dish that resembles indian style mashed potatoes but actually uses purple yam in place of potatoes. Purple Yam is not to be confused with pidi karanai or karanai kizhangu. The purple yam is called rasavalli kizhangu in tamil and surprisingly, i have never found this while living in Tamil Nadu. But this tuber floods the markets in Baroda during winter and is a delicious treat when made into this tangy Purple Yam Masiyal. Purple Yam is called so because its flesh is a mild purple. Actually i would call it violet. However, its absolutely normal for these purple yams to have white flesh too. Nature and its tricks, eh? I initially mistook this yam was pidi karanai but when i cut open the tuber, i was shocked to find a purple root staring at me. Thats when i began to search what that is and the rest you all know is history. Coming to the purple yam masiyal itself, anything made out of yams s nothing less than wonderful. I know they are not very healthy when eaten regularly but its ok to indulge once in a week or two. When i make a trip to the supermarket, i come back with an arm load of veggies and definitely one of these yams. After one such trip, i made this purple yam masiyal and we all fell in love with it.

Purple Yam Masiyal Recipe

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Purple Yam Masiyal Recipe

Purple Yam Masiyal is a mashed yam dish that is cooked Indian style and tempered with mild spices

Prep Time10

Cook Time30

Total Time40

Course: Accompaniment

Cuisine: South Indian

Servings:

Author: Anusha Praveen

Ingredients

Purple yam 200 g
Tamarind extract from a lime size ball of tamarind 1/2 cup
Turmeric powder 1/2 tsp
Salt to taste
Green chilies 3to 4 finely chopped
For Tempering:
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Oil 2 tbsp
For Garnish:
Cilantro chopped finely 2 tbsp
Lemon Juice 3 tbsp

Instructions

First pressure cook the yam until soft and mushy. Takes about 4 whistles. Once done, mash the yam well and keep aside.
Heat oil in a kadai and add the mustard seeds. After they pop, add the urad dal, hing adn wait for the dal to brown. Add turmeric powder.
Now, add the chilies and saute for a few secs. Add the yam next and saute well for 2 to 3 mins.
Next, add the tamarind extract and salt and mix well with the yam. You can see that the yam is absorbing the tamarind extract. Let this simmer till you get a solid mass. Takes about 7 mins and has to be done on medium low flame.
Now, take away from flame and let it cool.
Garnish with cilantro, add the lemon juice and serve with rice and rasam. Tastes really delicious with rotis too.

Notes

You may be wondering why both tamarind and lemon? The tamarind is to remove any itching the yam may cause. New yams may cause itching in your throat. The lemon is for the tang and flavour.

My mom in law s version also contains moong dal. If you want that version, boil the dal till soft and add it when after you have added the chillies. But you have to cook the entire thing on low flame cos moong burns quickly

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Raw Plantain Cutlets – Vazhakai Cutlet

December 2, 2011 By anusha 3 Comments

Its winter!! It means its the time for eating fried and baked goodies aplenty. A piping hot cuppa coffee and some dal fritters or bajjis or samosas.Mmmmm…i m drooling already. Personally, i love curling up on the sofa with a blanket and a book alongside a plate of some onion fritters. Its as good as heaven. Cutlets figure in that long list of winter goodies. It s today s trend to eat them as starters as far as i know. Atleast that s how i was brought up. My dad used to bring hot cutlets from hot chips on saturdays or any random school day if he felt like. My mother, the weight watcher freak that she is will religiously decline her share and the glutton me will gobble up the whole lot. I just wanted to try a different version this time. I ve tried sweet potato, yam and potato cutlets. And all of them were simply delicious. This time, i tried plantain cutlets and i baked them keeping in mind my plump face in the recent pictures. Lol!!! Give it a try and you will sure love it

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: The guy in Hot Chips, Coimbatore
Yields 8 medium size cutlets

What you need?

Raw plantains medium size 3
Onion 1 medium chopped finely
Cumin seeds 1 tsp
Green chilies 2 chopped finely
Chilli powder a large pinch
Garam masala 1 tsp
Juice of half a lemon or 2 tsp
Ginger garlic paste 1 tsp
Sugar 1/2 tsp
Cilantro chopped finely 2 tbsp
Salt to taste
Corn flour 1 tbsp

For Coating

Maida 2 tsp
Corn Flour 1 tsp
Water 1/3 cup
Bread crumbs 1 cup
Olive oil 2 tbsp

How to make it?

Peel the plantains, chop them into cubes and cook on a high in the microwave with some turmeric powder and salt in enough water for 8 mins. Alternatively, you may also pressure cook for a whistle or cook on stove top till soft. Dont overcook it or it ll become too mushy.
In a large mixing bowl, place all the ingredients along with the cooked plantains and mash well. Its ok to have a lumpy dough like structure.
Preheat the oven to 250 deg for 10 mins.
In the meanwhile, mix the maida and cornflour with water for coating.
Place the bread crumbs on a plate. Divide the lump into equal parts and shape them into cutlets. Dip the cutlet into the maida paste and roll on the bread crumbs.
Repeat the same for all the cutlets . Coat a baking tray or pizza tray with 1 tbsp olive oil and place the cutlets on the tray.
Now, sprinkle the remaining oil around the cutlets and put them in the preheated oven.
Bake for about 12 to 15 mins or until they are light brown.
You can also shallow fry them if you are not watching your waist line. 😉

Serve as a starter or an evening snack with the sauce or dip of your choice. You can even make burgers out of them.

This is my entry to Bake Fest 2 by Vardhini hosted by Sangeetha , Radhika s Winter Carnival, Deceptively Delicious Event Guest Hosted by Pavani for Valli and Julie s First Event Christmas Delicacy

Note: If shallow frying, make sure you refrigerate the mixture for an hour. It soaks up less oil this way.

Curd Vada For Blog Hop Week 10

November 30, 2011 By anusha 11 Comments

Home is home. Wherever you go, whatever you do. There is an absolute sense of peace when you come back and lie down on that familiar couch of yours and nibble something. When i got back last evening, i only had the energy to soak up the warmth my kitchen offers. I realised i had missed my kitchen and that feeling can not be described with words. And that only prompted me to get back to my blog which i had dutifully ignored while on vacation. Then i realised, its gonna be wednesday and it s time for blog hopping. I must thank Radhika for introducing me to some fantastic bloggers through blog hop. Every blog hop wednesday is a gala experience.Its absolute delight to cook from the blogs of accomplished cooks and this time i was paired with Vardhini Of Zesty Palette. Now, when i first visited her space, i was left open mouthed. And that s how it has been everytime i visit her blog. May it be her baked goodies like Oven Baked Breaded Okra or her everyday dishes like Methi Paratha she definitely proves that she s an awesome cook. I badly wanted to make her Upside down Apple Cake but was short on time. I instead chose to try the curd vada recipe. She has a low fat version on her blog but i just indulged this time. Low fat next time. I know i m kidding myself but let s move on to the recipe.

Source: Vardhini Of Zesty Palette
Soaking Time: 2hours
Cooking Time: Under 30 mins
Yields 8 medium size vadas

What you need?

For The Vadas

Whole urad dal dehusked 1 cup soaked in water for 2 hours
Green chillies 2 chopped finely
Ginger 1/2 ” chopped finely
Onion 1 medium chopped finely (optional)
Curry leaves a sprig chopped finely
Salt to taste
Oil for deep frying

For dunking:

Fresh curd 2 and 1/2 cups
Cumin powder 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Salt to taste
Hot water 3 cups

For Garnish

Carrot grated 1/4 cup
Cilantro chopped finely 3 tbsp

How to make it?

I couldnt take step by step pics cos i dint have much time. And i think vardhini s pics are so awesome. So mine wouldnt have made justice anyway.

Lets get the curd ready first, shall we?? Whip the curd well. Add a little salt and cumin powder. Mix well. Temper with mustard seeds, urad dal and hing. Mix and keep aside.

Off to the vadas

Addiction Warning !!! Make a few extra because you are sure to munch a few as you make them.

First, wash the urad dal thoroughly and drain the water.
Next, grind the urad dal in a grinder for about 8 to 10 mins until thick and fluffy.
Add water by the teaspoon to move the grinder. I would not recommend a blender to grind the dal. You wont get the desired results. I added about less than 1/4 cup of water in all.
Once you have the batter ready, add salt,curry leaves, green chilies and ginger to the batter and mix well.
If you think the batter is too runny, then add about a tbsp of rice flour or refridgerate for 20 mins before frying.
Keeping it in the fridge also means less absorption of oil.
Now, place a flat bottomed kadai and heat the oil. The kadai should be a lil less than 1/2 full with oil.
Fellow bloggers and cookie loves, now comes the tricky part. Making the vada. If you are not picky about the shape just make lil balls out of the batter and deep fry them.
If you are one of those people who cannot eat odd shaped delicacies, then take a zip lock pouch and place it on a flat surface.
Coat your hands with water, take a small ball of the batter, place it on the zip pouch and flatten it a little. Now, make a hole in the center with your finger. Carefully transfer this to the oil using your hands.
Fry on medium low flame till it s golden brown on both the sides.
Once done, place them on a paper towel.
Now, after the excess oil has drained, drop the vadas in the hot water for 30 secs.
Take it out, squeeze the extra water by placing them in between 2 spoons. Do this gently.
Now, dunk them in the curd and put them in the fridge.
Garnish with grated carrot and cilantro while serving.

Note: Fry the vadas in batches. I did 2 at a time. And dont fry them on a high flame. They dont become crispy that way and the insides dont cook evenly.
If you are going to add onions, add them just before frying cos they make the batter watery.
This goes off to this week s blog hop at Radhika s Tickling Palates

Pumpkin Fry Quickly

November 9, 2011 By anusha 3 Comments

Pumpkins. One of those sweet thingies that i really like. There are so many things that can be made out of a good large pumpkin. And this simple and easy to make stir fry is a regular on my menu.

Prep Time: Under 10 mins
Cook Time: Under 15 mins
Serves: 2

What you need?

Pumpkin cubed 2 cups
Freshly grated coconut 2 tbsp
Green chilies 3 slit length wise
Salt as required

For Tempering

Oil 2 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a pinch

How to make it?

Boil the pumpkin until cooked but firm. Microwave on high for 8 mins. That should do it. Drain the water from the pumpkin.
Heat oil in a kadai and add mustard seeds. After they splutter, add hing and urad dal. Saute till it becomes light brown.
Now, add the green chillies and saute for a min or 2.
Next add the pumpkin and the salt.
Combine well.
After done, add the grated coconut and combine well.
Thats it . Done!!
Serve with rice and sambhar.

Serving suggestions: Araichuvitta sambhar, Rasam

Araichuvitta Sambhar- Lentil stew with drumsticks

November 9, 2011 By anusha 4 Comments

My mom makes this totally super duper sambhar with freshly ground spices. And it only tastes like heaven. I just love drizzling ghee on my rice, like you know a full tbsp full and then pouring sambhar in the middle of the rice and mixing it. Then i lick my fingers. Licking is strictly prohibited in my family but i do it when i eat my mom s sambhar. That s how much i m addicted to it. When there are days like today, when i have this almost insuppresible desire to eat my mom s sambhar, i try and recreate her version in my kitchen.

Recipe For Arachuvitta Sambar

( Learn To Make Sambar with freshly ground spices home style)

Prep Time: Under 20 mins
Cook Time: Under 20 mins
Source: Amma
Serves: 3
Allergy Info: Vegan, Nut and Soy Free
Course: Accompaniment for Rice
Cuisine: South Indian

Ingredients

Drumsticks 2 to 3 cut into long 1″ pieces

Toor dal boiled 1 and 1/2 cups

Tamarind extract from a gooseberry size tamarind about 1 and 1/2 cups

Sesame oil 1 tbsp

Salt as needed

For The Spice Paste

Channa dal 2 tbsp

Coriander seeds 2 tbsp

Dry red chillies 6

Poppy seeds ( Yes! i said poppy seeds and please do try. Only then you will know how wonderful the flavour is) 1 tsp

Shallots 8

Fenugreek seeds 1 tsp

Freshly grated coconut 4 tbsp

For Tempering;

Curry Leaves a sprig

Mustard seeds 1 tsp

Hing a large pinch

Sesame oil 1 tbsp

Directions

Boil the drumsticks until cooked. Dont overcook them. I would recommend cooking them on stove top or Microwaving on high for 10 mins.
First, saute all the ingredients in a kadai for grinding except the coconut until the coriander seeds become aromatic and the dal becomes light brown.
Drain the water from the drumsticks and mash the toor dal well.
Heat a kadai and add the remaining oil.
Now, toss in the drumsticks and saute for a min or 2
Next, add the tamarind extract and salt and let it start boiling.
In the meanwhile, grind all the ingredients along with the coconut in a mixer to paste.
Check to see if the raw smell in the tamarind extract has gone.
It takes about 5 to 7 mins.
After this, add the ground paste and mix well.
Simmer for 2 mins.
Add the boiled dal and combine well.
Simmer until bubbles start appearing on the surface of the sambhar.
Remove from heat and temper with mustard seeds, hing and curry leaves.
Serve hot with rice, idly or dosa.
And i must say this, this sambhar tastes heavenly the next day.

Note: Use sesame oil for a nice flavour.
Dont skip the poppy seeds. They give a wonderful aroma and flavour to the sambhar.

Serving Suggestions: Potato Podimas ,Capsicum Paneer Masala Dosa

Soya Chunks Pulao

November 9, 2011 By anusha 4 Comments

This simple pulao is rich in proteins and makes a yummy dinner with onion raitha. You can make it in a jiffy and what s more, its such a healthy option.

Prep Time: Under 10 mins

Cook Time: Under 30 mins

Source: Adapted from DK’s chefinyou

Serves 2

What you need?

Basmati rice 1 cup soaked for 15 mins with 2 and 1/4 cups water

Soya granules 1 cup boiled in hot water for 5 mins and squeezed dry

Onion 1 large chopped finely

Tomatoes 2 medium chopped finely

Green peas 1/4 cup

Green chilies 3 slit length wise

Garlic 3 cloves minced finely

Ginger grated 1 tsp

Garam masala 1/2 tsp

Cumin powder 1/2 tsp

Coriander powder 1/2 tsp

Red chilli powder 1 tsp

Turmeric powder a small pinch

Bay leaf 1

Salt to taste

Cumin seeds 1 tsp

Oil or ghee 1 and 1/2 tbsp

For garnish:

Cilantro 1 tbsp chopped finely

Peanuts roasted

How to make it?

Heat oil in a kadai.Add cumin and bay leaf. Allow the cumin seeds to splutter.
Add the onions and fry till transparent. Add garlic, ginger and green chillies.

Now, add the tomatoes and saute till oil seperates. Takes about 5 mins.

Add all the spice powders and turmeric powder next and combine well.

Saute for a min.

Now, add the soya granules and saute for a minute or 2

Next,. toss in the peas and saute for another 2 mins

Finally add the rice along with the water and add salt to this mixture.

Transfer to a rice cooker and cook or cook in the kadai till done.

Garnish with peanuts and cilantro while serving.

Serve hot with onion raitha or tomato raitha.

Sending this to Vardhini s Dish It Out Event Soy and Tomatoes this month and Kavi s Healthy Cooking Challenge by Smitha.

Pizza Do It Yourself

November 5, 2011 By anusha 7 Comments

Lets make the dough from the scratch. Brilliant idea. Ummm…. I know some of you are staring at me. I know i know !! It s a lot of kneading. But i feel we must knead if we need some action. Go and shed a few calories as you need. You can always accumulate them from the pizza.

Prep Time: Under 15 mins
Rising Time: 2 hours to 24 hours what ever works best for you.
Yields 2 7” pizzas

What you need?

All purpose flour or maida 1 and 3/4 cups
Active dry yeast 1 tsp
Salt 1 tsp
Sugar 1 tsp
Olive oil 3 to 4 tbsp
Water for kneading

How to make it?

Mix yeast and sugar with some warm water in a cup and let it dissolve completely. After 5 mins, it would have become frothy. If it s not dissolved well, then stir well to dissolve.
Next, place the flour and salt in a mixing bowl.
Make a well in the flour in the middle.
Pour the yeast mixture into the well.
Now, with a rubber spatula or a mixing spoon start incorporating the water into the flour slowly and gradually.
Once, the yeast mixture is well combined, start kneading the dough by adding water gradually until you have a dough that leaves the bowl but sticks to the bottom. Takes about 6 to 7 mins.
Now pour the olive oil on your hand and start kneading with your oiled hand. Knead for about 7 mins.
Now, cover the dough with a cling film and let it rest in a warm place for half an hour.
Refrigerate for 2 hours minimum before using.
After 2 hours, take out the dough and make 2 equal portions of the dough. This is how the dough looked after 2 hours light and airy. But you will get better results after 24 hours so do try.
Roll out into 1 inch thick rounds on a well floured surface.
Poke with a fork on the surface of the base and let it rest for 30 mins
Now, the pizza.
What you need?
Onion 1 largesliced thinly
Tomatoes 2 medium size sliced
Capsicum 2 roasted on fire, black skin removed and cubed
Baby corn 6 roasted on fire
Mozarella cheese 100g each for a pizza cut into thin slices. Dont grate it cos its too much work and doesnt spread well after melting.
Parsley for garnish
Pizza sauce 2 tbsp for a pizza.
You can add veggies of your choice like sweet corn, olives or jalapenos.

How to assemble?

Preheat the oven to the maximum temperature setting for 25 mins.
In the meanwhile, grease a pizza pan with olive oil.
Place the base on the pan.
Spread a tsp of oil on the base to prevent it from getting soggy from the sauces.
Now, smear the sauce evenly on the base.
Next, arrange the veggies on the base, starting from the onions.
Now, place the cheese slices in such a way that it covers the whole pizza.
Next sprinkle the parsley.
Thats it. Done. Now slide it into the oven and bake for 20 mins or till the cheese melts and the veggies are cooked.

My pizza had come out beautifully. The cheese had melted and even browned a little. Stretchy and nice. I m going to try a pizza with maybe gouda or parmesan cheese next time.
Serve with any salad and a cold drink of your choice.

Sending this to Vardhini s Bake Fest, Radhika s Winter Carnival and Kalyani s Global Food Festival

Homemade Pizza Sauce

November 5, 2011 By anusha 1 Comment

How To Make Pizza Sauce From The Scratch?

PIZZA SAUCE FROM THE SCRATCH- HOMEMADE PIZZA SAUCE USING FRESH TOMATOES.VEGAN

Homemade pizza sauce is the thing if you want to make a fabulous pizza. That said and done, not many of us go to much trouble to make our own pizza sauce from the scratch. If you really want to have a yummy scrumplicious pizza, then make your sauce fresh. I have this obsession about making things restaurant style at home my style. And i love pizzas and pastas. I not only love eating them but also making them.

This homemade pizza sauce has no preservatives. It uses fresh tomatoes unlike canned tomatoes that are used in so many store bought versions. And i have used a good amount of herbs for that flavor kick. This homemade pizza sauce can be frozen and stored for upto a month. Dont want to trouble yourself making a pizza? Make a sandwich or some braided pizza loaves. Let your imagination go wild when it comes to using this super easy super quick homemade pizza sauce.

Recipe For Homemade Pizza Sauce

Prep Time: Under 10 mins
Cook Time: Under 20 mins
Can Be Spread On 3 7″ pizzas

What you need?

Large ripe tomatoes 4
Garlic 3 cloves
Dry red chillies 3
Freshly ground pepper 1/2 tsp
Sugar 1/2 tsp
Salt 1 tsp
Oregano 1 tbsp if fresh 1/2 tbsp if dried
Mixed herbs 1 tsp (optional)
Olive oil 1 tbsp

How to make it?

First, grind together the tomatoes, garlic, red chillies to a coarse paste in a blender.
Heat the olive oil in a pan. Add oregano and saute for half a min.
Next, add the tomato mixture and saute for 3 mins
Now, add the pepper, salt and sugar and combine well.
Simmer till the mixture comes to a semi solid consistency. More like chutneys made in indian style. Takes about 15 mins.
Now, add the mixed herbs and combine.
Simmer again for 2 mins.
Remove from heat and let it cool down.
Store in a dry air tight container in the fridge.
Stays good for 2 days.
Saw that lovely red of the sauce?? Arent you drooling? Now, go on and take a lick of that sauce.

Badam Halwa

November 3, 2011 By anusha 6 Comments

My husband loves sweets. But in my opinion, sweets are more difficult to make. Its a tricky thing where even a second or two matters to achieve the right colour, texture, consistency etc. And i made badam halwa when i began cooking. Surprisingly, it turned out excellent and it has been that way from then. I love almonds. No wonder they are called the king of nuts. And i m in love with almonds. Phirni, badam milk, milk shakes, halwa and what not?? Healthy and delicious. That s what almonds are. And badam halwa is the best thing that can come out of a cup of almonds in my opinion. For my husband, Anu presents Badam Halwa.

Prep Time: Under 30 mins
Cook Time: Under 20 mins
Serves: 2 to 3
Source: Adapted from chefinyou.com

What you need?

1 cup blanched almonds (Place the almonds in a bowl. Pour boiling water over it and let sit for 2 mins. Dont let it sit in the water for too long because the almonds become very soft and becomes difficult to peel. Then, transfer to a colander and rinse under cold water. Now wait until you can touch the almonds. Then hold the almonds at the broader end and press. Blanched!!)
1 cup milk (use skimmed milk if you are calorie conscious not that it matters anyway forget the calories i say!! this is so worth it)
1 cup sugar
1/2 cup ghee
1/2 tsp cardomom powder
1/2 tsp saffron threads
A few almonds slivered for garnish

How to make it?

First grind the blanched almonds and the milk together to form a coarse paste. Add milk little by little while grinding because all of that milk at once will not grind the almonds well. You can add all the milk at the end when the paste is almost done.
Now take a non stick pan. Yes, i said non stick because that is sure fire. Pour about half the ghee and heat it up. Next add cardomom. Now add the paste. Cook the paste for 4 mins stirring continously. If you give a break for long, it will burn. Its a very tricky thing to make. Be careful. The mixture will stick to the pan initially.
Next, add the sugar and mix well. Now the mixture will turn a little liquidish. Thanks sugar syrup !
Some people even make sugar syrup and add it to the almond paste. But that doesnt work well for beginners.
Now, cook the mixture for 8 to 10 mins. It starts boiling with little bubbles on the top.
Add this point, add the remaining ghee and saffron strands and mix well.
Keep stirring until you get a lumpy mass formed all together.
That s when it is done. Garnish with the slivered almonds and serve as a dessert or start eating it right away just like we did.

Note: You can add yellow food colour to the halwa.
Also, you can reduce the amount of ghee if you are cal conscious.

Malai Kofta For Lets Cook: Mughalai Series

November 2, 2011 By anusha 7 Comments

When Radhika announced her lets cook event theme for this month as Mughalai cuisine, she left me drooling by igniting those memories all again. It was my dad who introduced me to malai kofta when i was young. I was a picky and suspicious eater and would never try anything new and that s one of the reasons i amaze my own self when i make something delicious and different in my kitchen. Me thinks, ” Really anusha, how can you be so daring?” Mughalai cuisine is famous because of the extensive fruit and dry fruit usage in their platter. And i say, what a healthy way to eat fruits?? I love some dishes like the Navratna Korma, Zafrani pulao and Kashmiri Pulao. But Malai Kofta is the only dish that stays in my memory and in my taste buds even long after i ve eaten it. What bliss it is to bite into those deep fried koftas dunked in creamy gravy. And it s more bliss to have a Buttery naan with this delicious gravy. I ve been wanting to make it at home and Radhika just provided me with the right excuse. Great timing i say!!.

Prep time: Under 20 mins
Cook Time: Under 40 mins
Serves: 3

What you need?

For the Koftas:

Potato 1 large boiled
Bread slice the sandwich variety 1
Green peas boiled 1/2 cup
Paneer grated 1/2 cup
Onion 1 medium finely chopped
Coriander powder 1 tsp
Garam masala 1/2 tsp
Green chilli 1 minced finely
Salt as needed
Cilantro 1/4 cup chopped finely
Cashews 1 tbsp broken and fried in ghee
Raisins 1/2 tbsp fried till fluffy in ghee

Oil for deep frying
Maida 1/2 cup and 1/2 cup + 2 tbsp water to make paste for coating

For the Gravy:

Onion 1 large chopped finely
Tomatoes 3 medium chopped finely
Grated ginger 1 tbsp
Garlic cloves 4 grated
Cashews 8 soaked in water overnight or atleast for 3 hours
Poppy seeds 1 tsp
Full fat milk 1 cup
Fresh cream 1/2 cup
6 cloves
Cinammon 1/2 ” piece
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Red chili powder 1/2 tsp
Cumin coriander powder 1 tbsp
Kasuri methi (dried fenugreek leaves) 1 tsp
Salt
Oil and ghee 3 tbsp divided in 2:1 ratio

For garnish:

Cilantro 2 tbsps chopped finely
Cream 2 tbsp

How to make it?

Koftas:

In a large mixing bowl, place the potatoes, grated paneer and the peas.
Remove the crust of the bread and dip it in water. Squeeze completely and add to the mixing bowl.
Add all the spice powder, chillies, salt and coriander.
Now mix all the ingredients together like kneading the dough. Make a large lump.
Now start making small balls out of the lump.
Deep fry them in a kadai after coating them with the maida paste until they turn brown in colour.

Keep them aside. Please resist eating them. They are so yummy i ate the first batch and landed up making a second batch.

Now the gravy:

Grind the cashews and poppy seeds to a fine paste. Keep aside.
Heat 2 tbsp oil ghee mixture in a pan. Add the cloves and cinammon.
Saute for a min. Add the grated ginger and garlic next. Saute till they are light brown.
Now, add the onions and saute till transparent.
Next, toss in the tomatoes and saute till oil separates.
Add all the spice powders, combine well and saute for a min.
Let it cool.
After it cools down, blend the gravy with 1/2 cup milk in a blender to a fine paste.
In a kadai, heat the remaining oil ghee mixture.
Add the blended mixture and saute for a min. Add the remaining milk at this stage.
Next, add the cashew paste and stir well.
Finally, add the cream and combine well.
When small bubbles start appearing on the surface of the gravy, add the kasuri methi and combine well.
Now, go on and drop those lil beauties of koftas gently in the gravy and simmer for 3 to 4 mins.
Be very careful while doing this. Dont break the koftas.
Garnish with cream and cilantro.
Serve hot with rotis or rice or naan.
And i must say, this tasted delicious with the peas pulao that i served.

Note: You can also add cheese to the koftas for a richer kofta.
Some recipe versions suggest frying the koftas in an aebleskiver pan. That also works fine but dont do it without coating them in maida.
This is my entry to Radhika s event Lets Cook Mughalai and Vatsala s Potluck Party

Maa Inji Urugai

November 1, 2011 By anusha 4 Comments

I dont know how many of them know mango ginger. Its called maainji in tamil. And when i think of mango ginger, i can only remember the earthly aroma and the nice pungent flavour. Wonderful with curd rice or sambhar sadam. I eat it just like that. By the way, it is an aphrodisiac and also an antipyretic apart from the fact that it is an excellent appetiser. When i found it in the markets of baroda, i was on cloud 9. You see, i am addicted. My mom makes this instant pickle. Well, the original recipe is borrowed from a family cook who used to work at my grandparents’.

Recipe For Instant Maa Inji Urugai

( Learn how to make Maa inji urugai, an instant pickle with mango ginger)

Prep Time: Under 15 mins
Cook Time: Nil
Marinating Time: 30 mins
Stays fresh for a week

What you need?

Mango ginger 100 g
Green chillies 5 chopped finely
Lemon juice 3 tbsp
Salt as needed

For Tempering:

Mustard seeds 1 tsp
Hing a large pinch
Oil 1 tsp

How to make it?

Make up your mind to peel and peel and peel. This needs a considerable amount of peeling so get that peeler of yours and start working. Peel the gingers completely and chop it into tiny pieces.
In a mixing bowl, place the chopped ginger and add the salt,green chillies and lemon juice.
Combine well. Let it sit for 30 mins.
After marination, temper with mustard seeds and hing.
Now go on and indulge yourself with some of that pickle and a bowl of curd rice
This is my entry to Kavi s Event Healthy Cooking Challenge guest hosted by Smitha of My Tasty Curry

Beetroot Thoran Recipe. Vegan.

November 1, 2011 By anusha 3 Comments

How To Make Beetroot Thoran?

Beetroot thoran is a simple stir fry made with parboiled beets and freshly grated coconut. Vegan.

Beetroot thoran or beetroot poriyal as it is called in tamil is a simple stir fry made with beetroot and freshy grated coconut which is then tempered with curry leaves and a few other spices. It is amazing how such a simple dish like this beetroot thoran can take your meal to a totally new height. My love for beets is eternal. Deep vermillion. Thats the colour of beets. I love that colour and i relish the sweetness. My amma makes this beetroot thoran in a different way.I ve adapted her style and incorporated my own to this poriyal. However my husband preferred amma s version. (feels not so good) The luxury of someone coming in to cook doesnt last forever and mine ended today. As usual, i was engrossed in something else and completely lost track of time. The clock struck 11 and i realised i hadnt started lunch. For days like these, i have a shortcut menu like my neighbour calls it. I make dishes which take less time but i just make sure they taste good the funda being eat less but taste good. So i chopped up the beets, soaked the tamarind in warm water for the Rasam and started to make the meal. The menu was simple but i love such meals, healthy, yummy and quick. So make some of my beeetroot thoran and let me know.

Recipe For Beetroot Thoran

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Beetroot Poriyal A Saturday Quick Fix Lunch Idea

Beetroot Thoran or Beetroot poriyal is a simple stir fry made with beets and freshly grated coconut. This goes well with rice, dal curry or sambar and even rasam

Prep Time10

Cook Time15

Total Time25

Course: Accompaniment

Cuisine: South Indian

Servings:

Author: Anusha Praveen

Ingredients

2 beetroots peeled and cut into small cubes
Grated coconut 2 tbsp
1 medium size onion chopped fine
1/2 inch ginger bit
Salt as per taste
For tempering:
Oil 1 tbsp
Urad dal 1 tsp
3 dry chillis
Mustard seeds 1/2 tsp
Hing a large pinch
Curry leaves a sprig

Instructions

Grind the coconut and the ginger to a fine powder in a mixer. Keep aside.
In a kadai, add enough water and boil the chopped beets. Dont add to much of water or you will lose the taste when you drain the water. It takes about 8 mins for the beets to be done.
You may choose to cook the beetroot in the microwave too. Cook on high for 7 mins in the microwave or until fork tender.
Drain the extra water and keep aside. You can add this water to tomato soup for a lovely red color.
Heat the same kadai up and add the oil. Add all the ingredients for tempering. Next add in the onions and saute them till golden brown. Now add the beets and mix well. Add salt and saute for 2 mins.
Now add the coconut mixture to this and combine well. Saute for another 2 to 3 mins.
Serve with rice and any sambhar or kootu of your choice but rasam is the best choice

Notes

When my amma makes it, she doesnt add the ginger and onions. But i love the earthly flavour of ginger and the sweet taste of fried onions. You can try it without them too. My husband likes it that way but i personally recommend this version. You can also add some cooked chick peas to this but you ll have to soak them overnight and pressure cook them. I wouldnt advise cooking the beets in the pressure cooker too. You will lose the flavour.

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Kuzhi Paniyaram

October 31, 2011 By anusha 4 Comments

My first memories of eating Kuzhi Paniyaram dates back about 15 years. Somewhere around the time i had acquired a taste for hot spicy food. Until then, i was a chicken when it came to eating spicy food. Yeah, weird that but true too. Then my palate began wanting more of spice without any prelude. From then on. i have hated eating bland food with a passion. I love my food super spicy and enjoy eating the heat so much that the tears from my eyes dont bother me one bit. But, oh wait! this post is not with an intention to scare you. I ve toned down on the spice front in the past few years and i must say, apart from the occasional craving to eat a plate of chili loaded something, i make sure the heat levels from the chilies in my every day cooking is normal. At least normal for an average spice loving human.

Well, coming back to kuzhi paniyaram, these are nothing but savory aebelskivers made with leftover
dosa batter and some veggies. But i dont add veggies here. I love my paniyarams with lots of onions and curry leaves. The first time, i made paniyarams, they turned out to be soft for me. I like them with a crispy outer and soft inside. So, i have made a few changes here and there since then and now, there s a standard combination of things that i add to my paniyaram batter. I must say, i ve been very successful here as my paniyarams are just the way i like them to be these days- crispy outer layer and soft inside. Plus this is a wonderful way to use up all that sour dosa batter that s been lying in the fridge and that no one wants. Do read the notes for some more tips on tweaking the paniyaram and taking it to the next level.

Recipe For Kuzhi Paniyaram

( Learn how to make Masala Kuzhi Paniyaram, savory aebelskivers made with leftover dosa batter and also known as aape or phaddu or paddu)

Prep Time: 20 mins
Cook Time: 20 mins
Yields about 15 paniyarams
Allergy Info: Vegan, Soy free
Course: Breakfast, Brunch, Snack
Cuisine:Indian ( Chettinad)
Serving Suggestions: Onion Tomato Chutney, Chettinad Style Tomato Chutney, Roasted Garlic and Coconut Chutney

Ingredients

Dosa batter 2 cups
Rice flour 2 tbsp
Rava/ Semolina 1.5 tbsp
Corn flour 1 tbsp
Chilly powder 2 tsp
Onion 2 medium chopped finely
Curry leaves a sprig chopped finely
Coriander leaves 3 tbsp chopped finely
Freshly grated ginger 1 tsp

For tempering:

Mustard seeds 1 tsp
Channa dal 1 and half tbsp
Urad dal 1 tsp
Hing 1/2 tsp
Oil 1 tsp

For the paniyarams:

Paniyaram mould
Oil 1 tsp per paniyaram

Note:

1. If you want to make this as a kids treat, add veggies like grated carrots, cabbage and bell peppers to make it colorful. You can even add grated cheese.
2. For an extra crunch , add a few broken cashews fried in oil to the batter and make paniyarams.
3. Skip the semolina and hing for a gluten free version but you wont get very crispy paniyarams then

Directions

In a mixing bowl, combine the batter, corn flour, rava, rice flour and chili powder and let sit for about 3 mins.
To this add chopped onions, curry leaves and coriander and mix well.
Temper the batter by sauteeing the channa dal, urad dal and mustard seeds with hing and mix the batter again.
Now, place the paniyaram mould on the stove, pour a tsp of oil into each portion. Wait for small bubbles to form in the oil.
Ladle the batter with a small ladle into the mould.
Cook on a medium flame for 3 mins.
Then turn over each paniyaram to the other side using a fork.
Cook on medium flame for another 2 mins.

Serve hot.

Red Bell Pepper Chutney Recipe

October 31, 2011 By anusha 2 Comments

How To Make Red Bell Pepper Chutney?

Red Bell Pepper Chutney is a fabulous addition to any dosa lovers repertoire. This red bell pepper chutney is promising in terms of flavor, color and taste. And it justifies my chutney criteria that anything that i make must have at least one vegetable in it. I am a veggie lover. And i try and incorporate veggies into my food to the maximum amount possible. And those rich vibrant coloured veggies are always a scorer with me. For their rich antioxidant properties. Not only veggies but also berries. I would probably live on those multicoloured bell peppers or slush pink strawberries or even that deep purple cabbage that we get. Cherry tomatoes and cranberries make me drool when it comes to desserts and salads. Bell peppers make me eat a lot of food. So when i was rummaging in my fridge for something to make chutney with, i stumbled upon these red bell peppers that i had picked up the other day. And i remembered that this chutney was doing a lot of rounds in the blogosphere. I dont know if its the authentic recipe but this is just my own attempt. And it tasted delicious with dosa. So give it a shot.

Recipe For Red Bell Pepper Chutney

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Red Bell Pepper Chutney

A delectable chutney with red bell peppers and tomatoes that pairs well with idli, dosa, chapati, puri and the likes.

Prep Time10

Cook Time15

Total Time25

Course: Accomapaniment

Cuisine: Indian- South

Servings:

Author: Anusha Praveen

Ingredients

Red bell pepper 1 large cubed coarsely
Tomatoes 2 medium chopped coarsely
Garlic cloves 5
Dry red chilies 3 to 4
Tamarind paste 1 1/2 tsp
Salt as needed
Oil 1 tbsp
For tempering:
Mustard seeds 1 tsp
Curry leaves a sprig
Hing a large pinch
Oil 1 tsp

Instructions

Heat oil in kadai. Add the garlic cloves and saute for a min. Add the tomatoes and saute till they are soft
Now, add the bell peppers and fry them for 3 to 4 mins. It even tastes great of you char them a little in the edges.
Next add the dry red chillies and combine well.
Let it cool.
Add tamarind paste and salt to this and grind in a mixer to a smooth paste
Temper with mustard seeds, curry leaves and hing.
Serve with dosa or idly or even parathas.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Poori Recipe| Indian Flatbread Recipes

October 28, 2011 By anusha 1 Comment

I never could make pooris well. Until a few days ago. Then I think I got the hang of it. One of my aunts remarked when I told her I can’t make poori,” You make so many yummy things. So, don’t say you can’t make poori. Maybe you don’t try enough.” She was right. Only, I tried too much. I used to roll the dough too thin. That didn’t help my pooris rise and fluff. Smart thinking huh!!

Method

In a large mixing bowl, add the flour, sugar and salt and combine well. Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.

Recipe Notes

If you let the dough rest for a long time, the pooris wont fluff up. It is best to knead the dough fresh and make the pooris.
You can also add 1 tsp of semolina to the flour while kneading for crispier pooris.

Adding sugar is optional but recommended.

For crispier pooris adding a tbsp of hot oil while kneading the dough helps.

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Poori

Poori is a deep-fried flatbread from India. This tastes heavenly with Kurma or Channa or Potato curry.

Prep Time30

Cook Time2

Course: Breads, Main Course, Mains

Cuisine: Indian

Servings: Pooris

Equipment

Wok
Skimmer

Ingredients

2 c Whole wheat flour
1 tsp Salt
1 tsp Sugar
16 tbsp Water for kneading approximately 3/4 cup +2 tbsp adjust according to your flour
300 ml Oil for deep frying

Instructions

In a large mixing bowl, add the flour, sugar and salt and combine well.
Now, start kneading the dough by adding water gradually. Dont pour the water all at once.
Add little by little and knead into a firm yet pliable dough.
The water content should be correct. Not too much not too less.
Too much water means you will land up using too much flour for dusting.
Too less water water means you will get hard pooris.
Make equal size balls from the dough and roll it slightly thicker than you would roll out rotis.
Heat oil in a kadai. But the oil must not be smoking hot. If you drop a small piece of the dough, it should quickly rise up to the surface. That is the correct temperature.
Turn down the flame to a medium low and drop the rolled out poori dough.
Fry till it fluffs up and is light brown.
Take out and place in a paper napkin lined colander to drain the excess oil.
Serve hot with mixed vegetable kuruma or any subzi of your choice.

Notes

Adding sugar is optional but recommended.
For crispier pooris adding a tbsp of hot oil while kneading the dough helps.

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Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Mullu Murukku

October 28, 2011 By anusha Leave a Comment

This is called mullu murukku because of its shape. One more of those lentil based fried snacks that i cant resist.

Prep Time: Under 15 mins
Cook Time: Under 45 mins
Yields 30 to 40 medium size murukkus

What you need?

Rice flour 4 cups
Dalia flour( split roasted chick pea or pottu kadalai flour) 1 cup
Butter 3 tbsp melted ( no, you cant use ghee, only butter)
Sesame seeds white ones 1 tsp
Cumin seeds 1 tsp
Hing 3/4 tsp
Salt as needed

Oil for frying

How to make it?

Step 1: Sieve the rice flour first.
Step 2: Sieve the chick pea flour next.
Step 3: In a large mixing bowl, combine the flours and all the other ingredients.
Step 4: Knead into a dough that is soft. The dough should not have any cracks.
Step 5:Insert the mullu murukku mould the one that has one small star in it into the murukku press.
Step 6: Fill the press with dough upto 3/4 th of the press.
Step 7: Draw the murukku on a greased ladle just like you will for thenkuzhal. Heat oil in a kadai. Drop a lil dough into the oil to see if it s hot enough. If it immediately rises to the top, then its in the right temperature.
Step 8: Drop the thenkuzhals with the help of the ladle into the heated up oil. The oil will bubble up noisily.
Step 9: Fry till the isshh noise subsides on a medium flame. Then turn the murukku and fry till light brown.

Transfer to a colander to drain the oil. Store in an air tight container after it becomes completely cool.
Stays fresh for a week

Thenkuzhal Recipe| Diwali Snack Recipes

October 27, 2011 By anusha 2 Comments

It s not diwali if there is no murukku at home. Its definitely not diwali when there is no thenkuzhal at home for diwali. A total health freak, i prefer munching on murukkus to chips. Because i feel rice and lentils are any day better than potatoes and bananas. It was the first time my hubby and i celebrated diwali in Baroda. Usually, we go to my mom’s or Mil’s but this year we thought, lets celebrate at our place. I made a storm of dishes for diwali.
Almost every variety of murukku known to me. I dint want to leave out the familiar feel of diwali back home. I know everyone makes thenkuzhal this way, but i anyway decided to post on it.

Prep Time: Under 15 mins
Cook Time: Under 45 mins
Makes 30 medium size thenkuzhals

What you need?

Rice flour 2 cups
Urad dal flour 1/4 cup
Hing 1/2 tsp
Cumin seeds 1 tsp
Butter 3 tbsp melted
Salt as needed.

How to make it?

Step 1: In a large mixing bowl, place all flours and combine well.

Step 2:Add all the other ingredients and knead into a soft dough without any cracks.

Step 3: Insert the thenkuzhal mould into the murukku press and stuff in some dough.

Step 4:Practise drawing swirls of the dough on a greased ladle. Use as many ladles that you have. If you want a thick thenkuzhal, then draw the swirls in a kuzhi karandi. The ladle which is used to ladle sambhar rasam etc.But if you want to have a thenkuzhal that is wide and spread then use a ladle that you use for frying.

Step 5: Heat oil in a kadai. Not smoking hot. Check by dropping a small bit of dough into the oil. If it rises quickly to the top, then it is in the right temperature.

Step 6: Now, drop the thenkuzhals with the help of the ladle into the oil. It will slide easily into the oil but do it carefully as oil tends to splash.

Step 7: The oil becomes bubbly and you have a ishhh noise. Fry on medium flame until the noise subsides.

Step 8:Then turn the murukku and fry till light brown.

Step 9: Transfer to a colander lined with tissue paper. Let all the oil drain completely and let the murukkus cool down completely. Transfer to an air tight container and enjoy snacking on them.

My thenkuzhals were consumed in 2 days, thats what happens when you are deprived of good munchies but it usually keeps fresh for a week.

Note: This is the dry flour method.. I knew a friend of my mom s who used to make it by grinding the rice wet in a grinder. I will try and post that too soon.

Rava Ladoo Recipe

October 25, 2011 By anusha 2 Comments

How To Make Rava Ladoo?

RAVA LADOO- SWEET BALLS MADE WITH SEMOLINA. GOKULASHTAMI RECIPES.

Rava Ladoo or Rava Laddu, however you want to call it, is one of those ridiculously easy sweets that you can whip up in no time. I make these mostly during the occasion of Sri Krishna Jayanthi. I ve seen many recipes for rava ladoo. Those which use coconut and milk. But these dont keep well for a long time. My MIL s version s one without milk and it tastes heavenly. Whats more, it keeps well for 20 days.

Rava Ladoo is the first sweet that i attempted after getting married. No, wait. Let me think about it. It is the first sweet that i attempted any time ever. And because this involves no string consistency, etc , it is a very beginner friendly recipe. There are two key steps involved to make the perfect rava ladoo. One is roasting the rava correctly. If you under roast your rava, then the rava ladoo will taste raw and smell weird. If you over roast the rava, the ladoo will have a brownish tinge and taste a bit burnt. The second thing is to make sure you powder the rava once you have roasted and cooled it.

Step By Step Instructions For Rava Ladoo

Heat a pan with 1 tsp ghee. Once the ghee melts, add the semolina to the pan and roast till light brown and aromatic. Make sure you do this on medium flame to avoid burning. Once done, transfer to a wide plate and let cool. Once cool, place in a blender and powder the semolina to a fine powder. Do this in two batches in the smaller jar to get better results.

Now, powder the sugar along with the cardamom pods to a fine powder. Add this to a large mixing bowl along with the powdered semolina. Mix well using a wooden spatula.

In the same pan that you roasted the rava, add the remaining ghee and wait till hot and completely melted. Once melted, add broken cashews and fry till golden. Drain the cashews and add to the semolina sugar mixture. Once again, mix well using a wooden spatula.

Now, add the melted ghee to the bowl and mix well. Your mixture should resemble a crumbly mass of dough. Wait for the mixture to become warm enough for you to handle. Once warm to the touch, shape into ladoos. Make sure the mixture doesnt become cold altogether. You will not be able to shape ladoos if the mixture is completely cold.

Your rava ladoo is ready

Recipe For Rava Ladoo

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Rava Ladoo Recipe

Rava Ladoo- Sweet semolina balls made with roasted semolina, sugar , ghee and cashews. Makes a great dessert of its own or can be served as prashad

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Indian

Servings:

Author: Anusha Praveen

Ingredients

Semolina or sooji 1 cup
Ghee 1/4 cup melted
Sugar 2 cups powdered can be reduced if you want less sweetness
Cashews 20 broken
Cardamom pods 3

Instructions

Dry roast the sooji in a pan until aromatic and light brown. Takes about 5 to 7 mins
Keep aside and let it cool.
In the meanwhile, add 1 tbsp of ghee in a pan and saute the cashews until light brown.
Remove the cashews from the ghee and toss the raisins in and saute till they puff up.
Keep aside both the cashews and raisins.
In a mixer, powder the rava to a not very coarse powder. Do this in 2 batches.
In a large mixing bowl, add the rava, sugar powder, cardamom powder and the melted ghee.
Mix well into a lightly moist mixture. Make small balls while the mixture is warm.
Enjoy the ladoos this diwali. They are such a breeze to make.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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Kadai Paneer Recipe

October 24, 2011 By anusha 1 Comment

How To Make Kadai Paneer, Restaurant Style?

Learn how to make kadai paneer just like the way they do in restaurants.

Kadai Paneer is a classic paneer side dish made with paneer and capsicums. I m yet to come across a person who doesnt like this spicy Kadai Paneer and Hot Roti combination. When i went shopping last week, i could not resist those fresh crisp bell peppers that were cutely sitting in the fridge at the super market. They were screaming “take me home and cook me up”. I couldnt resist and i bought four of those beauties home. I decided to use them in kadai paneer and the taste was so awesome. Must try totally!!!

When i made Kadai Paneer the first time at home, something was amiss. I like the kadai paneer that they serve in restaurants and dhabas ( roadside eateries). And i knew they had a different technique. When i visited a dhaba that we frequent a lot, i asked the cook about their ways of making a good Kadai Paneer. This recipe is based on his version and it is simply lip smacking.

Recipe For Restaurant Style Kadai Paneer

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Kadai Paneer Recipe

Kadai Paneer is a famous side dish that is served with rotis or flatbreads across India. This recipe is a restaurant style version of this popular gravy

Prep Time10

Cook Time15

Total Time25

Course: Accompaniment

Cuisine: North Indian

Servings:

Author: Anusha Praveen

Ingredients

Paneer cubed or cut into fingers 1 cup
Green bell peppers 2 small ones cubed
Onion 1 small cut into large chunks
Tomato puree 1/2 cup 2 small tomatoes pureed
Oil 2 tbsp
Salt as needed
Cumin Seeds 1 tsp
To be ground into a paste:
Onion 1 large
Garlic 3 cloves
Ginger 1/2 '' bit
Dry red chili 1
Spices Powders:
Garam Masala powder 1 tsp
Chilli powder 1 tsp
Coriander cumin powder 1 tsp
Turmeric powder a large pinch
For Garnish:
Chopped coriander 2 tbsp

Instructions

Blend together onion, red chili, garlic and ginger to a coarse paste without adding any water. Set aside.
Heat a pan with 2 tbsp oil.
Add the large chunks of onion and bell pepper and fry till the onion turns pink.
Remove and drain on a kitchen towel,
To the same pan, add 2 tsp oil.
Once the oil is hot enough, crackle the cumin and add the ground paste.
Add salt to this and turn the flame to medium.
Cook till the paste turns a light golden brown.
To this paste, add all the spice powder and mix well.
Cook for 30 secs.
Now, add tomato puree and mix well.
Cook this mixture until oil leaves from the sides.
At this stage, add the paneer and fried onion and bell peppers.
Mix well.
Cook on low flame for about 2 to 3 mins
Garnish with coriander leaves.
Serve hot with rotis or naan

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This is my entry to the Dish name starts with K event By Akila

Butter Naan

October 24, 2011 By anusha 1 Comment

My relationship with this flat bread goes a long way. Lets say more than 10 years. Butter naan and paneer butter masala. Heavenly combination. Oodles of butter smeared on naan and creamy paneer butter masala.. Hmmm…..Yummy!!! For the sake of that life long… ok almost life long relationship, i made naan at home.

Prep Time: 10 mins
Standing Time: 3 hours without yeast
30 mins with yeast
Cook Time: 5 mins
Yields 5 naans

What you need?

Naan without yeast:

Maida 2 cups
Curd and milk 3/4 cup
Butter 2 tbsp
Baking soda 3/4 tsp
Baking Powder 3/4 tsp
Salt 1 tsp
Sugar 1 tsp

Naan with yeast:

Maida 2 cups
Curd 2 tbsp
Butter or melted ghee 2 tbsp
Yeast 1 and 1/4 tsp
Sugar 1 tsp
Salt 1 tsp

Other:
Flour for dusting
Butter for applying on the naan.

How to make it?

Version 1 without yeast:

This is quite simple.
In a large mixing bowl, sift the flour and all dry ingredients and mix well.
Make a well in the middle of the flour mixture and add all the wet ingredients and start kneading the dough by adding water little by little. It needs around 1 and 1/4 cup of water and not more than that.
Knead for 5 mins until you get a smooth pliable dough. Let it rest for 5 mins, then knead again for 3 to 4 mins.
Let it rest under a wet cloth for 3 hours.
Then, knead for a minute and make even sized balls. Now, roll out into cirlces or oblong shapes and cook.

Version 2 with yeast:

Dissolve the yeast in warm water and keep covered for 5 to 7 mins until frothy.
Now, in a large mixing bowl, add all the ingredients and the yeast. Add water gradually to the mixture and start kneading. Knead for 7 to 8 mins until you get a soft dough.
Let it rest under a wet cloth for 30 to 40 mins or in a warm place.
After resting period, knead again for a minute and make even sized balls. Start rolling out into desired shapes.

How to cook the naan?

It can be cooked in 2 ways.

Method 1:
Cook on a tawa by applying water on one side of the naan till brown spots appear on the surface.
Then, turn the tawa upside down and cook on direct flame for a minute or 2.
Take off from heat, apply butter generously and serve hot.

Method 2:

Grease a pressure cooker lightly.
Stick the naan to the inside of the pressure cooker.
Invert the naan side of the pressure cooker to direct flame and cook until brown spots appear.
Take off from heat and apply butter and serve hot.

Serve with any curry of your choice. I served it with kadai paneer.

Note:

The taste difference is phenomenal. The one without yeast tastes just like those you get in the restaurants. But if you need the bread quick, then use yeast.
The pressure cooker method needs a lot of patience and practice. So the tawa method works best for beginners.
If the dough is a little sticky while rolling out, use flour for dusting.

Mushroom Biryani

October 24, 2011 By anusha 1 Comment

Well, Oct 21st was the day my husband and i had finished 2 years knowing each other formally. The day is close to my heart. Like every typical arranged marriage, we both met at my home, my parents talked and we married. But we ve managed to write quite a love story after that. And i just cant not commemorate the day with a good lunch. I wanted to do something different yet delicious and for the main course. So i chose mushroom biriyani. Mushrooms. A few of my roomies back in hostel used to decsribe non vegetarian delicacies in terms of mushroom. But i just cant forget a recent comparison of lobsters and mushrooms. That was a friend of the hubby. Analogies apart, if you are a mushroom lover, this one is a must for you. If you dont love them, you will after you eat this. Either way, its a win win situation. So just grab a packet of those cute button mushrooms and start cooking sometime soon.

Recipe For Mushroom Biryani

( Learn how to make Mushroom Biryani, an easy biryani with mushrooms and basmati rice)

Prep Time: 15 mins
Cook Time: 30 mins
Serves 2

What you need?

Basmati rice 1 and 1/2 cups soaked in 3 and 1/4 cups water for 30 mins
Onion 2 medium one half sliced finely
Tomato 1 large one finely chopped
Mushrooms 1 cup chopped
Bay leaf 1
Cloves 2
Cinnamon 1″ piece
Oil and ghee 1 and 1/2 tbsp

To be ground into a paste

Pudina 1/2 cup if using fresh 1/4 cup if using dried ones
Coriander leaves chopped finely 1/2 cup
Green chillies 4
Garlic 4 cloves
Ginger 1” bit
Cumin seeds 1/2 tsp

How to make it?

First grind all the ingredients that are to be ground into a fine paste and keep aside. Avoid adding too much water. You should stop with less than 2 tbsp of water.
Next, heat oil ghee mix in a kadai. Add bay leaf, cinnamon and cloves. Saute for a minute. Now, add the onions and saute till pink and transparent.
Next, toss in the tomatoes and saute till oil separates from the mixture.
Now, add in the mushrooms and saute for 2 to 3 mins. They cook fast because they are tender.
Now, add the ground paste and saute for a minute. Not more than that cos you ll lose the flavours.
Now, add the soaked rice along with the water and salt and mix well.
Transfer to a rice cooker and cook.
Tastes yummy with simple onion raitha.
I served it for lunch with butter naan and kadai paneer.

My lunch spread for Oct 21

Stuffed Okhra- baked

October 20, 2011 By anusha 1 Comment

Who doesnt like lady s fingers? What a nice name for the vegetable!! I mean, they are truly like our fingers, delicate looking, long. Only they dont need manicures. I dont know a single kid who doesnt like lady s finger.
Its a personal favourite. When i made this at home, it vanished from the bowl in no less than 20 mins.

Prep Time: Under 20 min
Cook Time: 30 to 40 mins
Serves 2

What you need?

Lady s finger fresh ones 30 numbers
Oil 2 tbsp

For the stuffing:

Grated coconut 1 cup
Peanuts 1/2 cup
Onion 1 large chopped finely
Chilli powder 1 tsp
Cumin seeds powder 1 tsp
Turmeric Powder a large pinch
Coriander powder 1 tsp
Cumin seeds 1 tsp
Ginger garlic paste 1 tsp
Salt 1 and 1/4 tsp
Oil 1 and 1/2 tbsp

How to make the stuffing?

First, dry roast the peanuts in a dry kadai without any oil until crisp. Takes about 7 mins. Keep aside.
Heat oil in the same kadai. Add the jeera and saute for 30 secs. Add the turmeric powder.
Add the onions next and saute till light brown. Next add the ginger garlic paste.
Now add the coconut and saute for a minute.
Add all the spice powders, combine and keep aside.
Remove the peel from the peanuts and powder them in a mixer to a coarse powder.
Add the peanut powder and salt to the onion mixture and combine well.

How to stuff the Okhra?

First clean and wash the lady s fingers.
Next dry them on a kitchen towel.
Remove the stalk and make a slit vertically in the okhras.
Now, stuff the okhras with a little of the stuffing,
Preheat the oven to 375 F.
Rub oil on the okhras.
Grease a baking tray and place the okhras.
Bake for 30 mins to 40 mins.
Serve with rice or phulkas.

Vegetable Upma Recipe| Breakfast Recipes

October 19, 2011 By anusha 1 Comment

There was a time i used to loathe Upma. Now upma lovers, please dont be daggers with me. I just couldnt tolerate it at those times. But it was something that i ate while i grew up. After i got married, i silently vowed to myself that i ll make anything but upma. And true to my word, i dint make it for a year and a half. Then, there was a time when i started missing UPMA. I asked myself, How can you of all people miss it?? But yes, i started missing it and so i made it. The first time was a disaster.I dint want to make it anytime after that. After all, me thinks, whats the big deal?? Its only upma!!. My husband is also an ally in the war against upma but i was still missing upma. I had to make it sometime. I mean i had seen this on so many blogs and i am blog hopping into Chaitanya s blog this week and i saw upma there too. Chaitanya s blog is all about chutneys, pickles and sweets. I simply loved the spread and am so glad to blog hop her space. And thanks to her for inspiring me to make upma. And when i made upma, i found that my husband s changed too. He too relished it when i made it for dinner.

Prep Time: 10 mins
Cook Time: 20 mins
Source:Chaitanya s Blog and Dad ( He makes the best Upma in the whole universe but no, this is not his version.Its slightly modified from chaitanya s version)
Serves: 2 to 3

What you need?

Sooji 2 cups
Mixed veggies ( potato, carrots, beans, peas) chopped into cubes 3/4 cup
Onion 1 big chopped finely
Green chillies 6 to 7
Ginger 1/2 ” chopped fine
Curry leaves a sprig
Mustard seeds 1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Water 4 cups ( Bring to a boil while you saute the sooji and keep aside)
Oil 3 tbsp

How to make it?

Saute the rava in a little ghee until light brown. This is done to avoid forming lumps in the upma. Simultaneously, boil the water in a vessel until bubbling and keep aside.( I can hear my dad s voice inside my head, Chella, When you make upma, boil the water first)
In a kadai, heat the oil. Add mustard seeds and wait for them to splutter. Now add urad dal, channa dal, green chillies, ginger and curry leaves. Saute for a minute. Take care not to burn the dals.
Add the onion and saute till light brown. Now, add the veggies and saute for 5 mins.
Next, add the boiled water to this mixture and the salt. The water will bubble up.
Next, add the sooji and stir simultaneously. Mix the water and sooji well and stir to avoid lumps.
Now, it will start to bubble slightly. At this time, lower the flame and cook the upma closed for 5 mins.
Serve hot with curd or coconut chutney or a lemon wedge.
You may also add cashews or peanuts for a rich taste.I just added the veggies in addition to Chaitanya s recipe.

Tomato Raita

October 19, 2011 By anusha Leave a Comment

This is something that i always make when i make bisibele bath. I somehow do not like the normal tomato raitha in which tomatoes are chopped and dunked in curd with onions. That only goes well with parathas in my opinion. If i want a raitha for any south indian style rice recipes, then i ll go for this one.

Recipe For Tomato Raita

( Learn how to make Tomato Raita, a yogurt dip with sauteed tomatoes ground along with coconut)

Prep Time: 5 mins
Cook Time: 5 mins
Serves:3

What you need?

Tomatoes 2 chopped into cubes
Coconut grated and fresh 3 tbsps
Fresh Curd 1 and 1/4 cups
Salt
Oil 1 tsp
Green Chillies 2 to 3

For tempering:

Mustard seeds 1 tsp
Curry leaves a few
Oil 1 tsp
Hing a small pinch

How to make it?

Whisk the curd well.Keep aside.
Saute the tomatoes with a little oil in a kadai until the raw smell goes.
Let it cool.
Now, grind the tomatoes, chillies and the coconut in a mixer to a fine paste.
Add the paste and salt to the curd and mix well.
Temper with mustard seeds, curry leaves and hing.
Serve with tomato rice, mushroom biriyani, vegetable biriyani or bisibele bath.

Bisi Bele Bath Recipe| Rice Recipes

October 19, 2011 By anusha 2 Comments

Sambhar makes a regular appearance in all south indian homes. Almost a staple food which has so many versions. But sambhar sadham and bisi bele bath are a lil different. Bisi Bele Bath literally in kannada means hot dhal and rice. It s a popular dish in Karnataka especially Bangalore. I am a kannada brahmin but my version s a lil different. Lets just say it s a Tamil Nadu based Madhwa style recipe. I really have no idea which version is authentic. But after various permutations and combinations, i have found out one version which a lot of people seem to love. And so i am posting that version.

Recipe For Bisi Bele Bath

( Learn how to make Bisi Bele Bath, a spiced rice and lentil kedgeree from Karnataka, South India)

Prep Time: 20 mins

Cook Time: 1 hour
Serves 2 to 4
Allergy Info: Vegan, Gluten free, Soy free
Course: Main
Cuisine: South Indian, Karnataka

Ingredients

For the Spice Powder:

Coriander seeds 1 cup
Channa Dal 2 tbsp
Dry chillies round variety 3/4 cup
Dry coconut (kopparai) 3/4 cup
Marathi Mokku (caperberry/caper) 2
Cloves 3 (optional)
Cinnamon 1″ piece(optional)
Sesame oil 3/4 tsp

For the rice:

Rice Ponni variety 1 cup
Toor dal 1/2 cup
Tamarind extract from a lemon size tamarind ball
Shallots 10 peeled (optional)
Sesame Oil 4 tbsp

For Garnish:

Cashews broken 3 tbsp
Peanuts fried in a little oil 2 tbsp

Note:
1. I strongly recommend using sesame oil for this recipe even though some people use ghee.
2. Cashews and peanuts are completely optional.
3. Adjust spice level according to your palate.
4. Post updated with new pics on 5th october, 2014.
5. The spice powder recipe mentioned earlier had cloves and cinammon in it but after a little experimentation, i found that the recipe is much better with just the marati mokku.
6. Dont use fresh coconut for this recipe.

How to make it?

The Spice Powder:

First heat a kadai. Add the oil.
Add the channa dal, dhania and chillies and saute till aromatic or till the dhal turns a light brown. Takes about 5 to 7 mins.
Remove from the kadai and let it cool. Meanwhile in the same kadai, add the dry coconut and saute for 30 secs. Let it cool.
In a mixer, add the channa dal, dhania, channa dal, dry coconut, marathi mokku, cloves and cinnamon and grind to a powder the consistency of rasam powder.
Keep aside.

The Rice:

First, wash the rice and dal well and pressure cook them together for 8 whistles. For 1 and 1/2 cup of rice and dhal together, i added 3 and 3/4 cups of water.If its new rice, then add less water.
While, the rice cooks, prepare the masala for the rice.
If you are using shallots for this recipe, heat a kadai with 4 tbsp oil and fry the shallots till golden.
Then follow steps that are mentioned. Otherwise start from the below step.
In a kadai, add the tamarind extract and boil well until raw smell goes. Takes about 7 to 8 mins. Next add the powder that you prepared and mix well. Simmer for 5 mins. Add sesame oil in the end.
Once the rice is done, transfer to a large mixing bowl. To the rice, add the tamarind powder mixture and combine well.
Add the sesame oil and this stage and pressure cook again without the pressure valve for 5 mins.
Remove from fire.
Saute the cashews in ghee till light brown and garnish.
Serve with appalam or vadagam or raitha. I served it with onion tomato raita and potato chips.

This is my entry to Cooking Without Onion and Garlic event hosted by Sreevalli

Banana Milk Shake with Figs And Dates

October 18, 2011 By anusha 2 Comments

Banana my favourite food in the whole planet. When i was a kid, i used to have a whole banana split for dinner. No starters, no main course. Just dessert and banana split for dessert. This trend continues till today. I am a complete banana freak and i love it in just bout any form. So you can imagine how many kilos of bananas i would have consumed. We used to get so many varieties of bananas in Coimbatore and my favourite was the variety from the hills. I remember my dad exclaiming the next day after i had consumed the whole bunch that he had bought the previous night. “It dint even last a night this time?” and i used to grin sheepishly. Banana love 🙂 The quickest and the healthiest milkshake one can make.

Prep Time: 5 mins
Cook Time: Nil
Serves : 2 in my case only one

What you need?

Banana 1 large ripe
Vanilla Ice Cream 1/2 cup
Chilled Milk low fat or whatever fat 1 and 1/2 cups
Dates 6 to 8
Figs 6 to 8

How to make it?

In a blender, blend the dates and figs with a little of the milk well.
Next, add the banana, milk and the ice cream to the date fig mixture and blend well.
Enjoy with your breakfast or just have this alone for breakfast.
This is my entry to Abc series : Banana Event by Ramya

Pasi Paruppu Payasam Recipe

October 15, 2011 By anusha 3 Comments

My amma makes many types of payasam. She makes some in a jiffy. Some she takes a while. Some she saves for those special days. And this she makes for those days when i fast the whole day or when i have a mouth ulcer. Moong dal is believed to have healing powers that will ease mouth ulcers and alos reduce the effect of acid formation that occurs in the stomach after a day without food or water. Quick and easy to prepare. This however is not made on auspicious days.

Recipe For Pasi Paruppu Payasam

( Learn to make an easy pudding with mung lentils and jaggery)

Prep Time: 5 mins
Cook time: Under 30 mins
Source: Amma
Serves: 2 to 3
Cuisine: South Indian
Course: Dessert

Ingredients

Moong dal 1/4 cup and 1 tbsp
Milk 1 cup
Jaggery 1/2 cup powdered

For Garnish

Ghee 3 tbsp
Cashews broken 2 tbsp
Raisins 1 tbsp
Cardamom powdered 1/4 tsp

Directions

Saute the moong dal in ghee until aromatic. It burns quickly so be careful and do it on low flame. Takes about 5 mins.
Pressure cook the moong dal with 1 cup of water for 5 to 6 whistles.
Once done, mash the dal well and add the jaggery while it is hot. You can adjust the sweetness by adding less or more jaggery.
Mix the jaggery and the dal well. Add the milk to the mixture and combine well. Add the cardamom powder.
Simmer on a medium flame by stirring at frequent intervals for about 5 mins.
Saute the cashews in ghee first until they become light brown. Remove the cashews from the ghee and add the raisins to the ghee.
Saute the raisins in ghee until they puff up. Dont add them both together because raisins burn fast and dont taste well when over sauteed.
Add cashews and raisins with the ghee to the kheer and mix well.
Serve hot.

You can even garnish with tiny bits of coconut. I dont like it that way and so i did not opt that.

Arisi Upma

October 11, 2011 By anusha 1 Comment

When i first got married, my mom in law introduced me to various new recipes of breakfast. I wouldnt say its totally new to me. I can say that she reminded me of ones that were not my favourite but she made it in such a way that even i liked them and one of those recipes was arisi upma or in kannada akki nuchinna uppittu. Well, i m the kind of person who will VANISH if someone says UPMA in any form. That s why it was not one of my favourites before but after she made it, I said “vow” and ate some and some more and some more. You can make this for breakfast or even evening snack.

Recipe For Arisi Upma

( Learn how to make Arisi Upma, a simple upma recipe with broken rice and chana dal)

Prep Time: 30 mins
Cook Time:15 mins
Serves: 2
Allergy Info: Vegan, Gluten free, Soy free, Nut free
Course: Breakfast, Mains
Cuisine: Indian ( Tamil, South)
Serving Suggestions: Chettinad Tomato Chutney, Home made yogurt, A drizzle of ghee

Ingredients

For the rawa:

Raw rice 1 cup soaked in water for 20 mins, dried completely.
Channa dal 2 tbsp

Directions

In a mixer, pulse the rice and dal together. The rice should only be broken and not powdered. It should be coarse like rava. If you are one of those people who can find arisi ravai in stores then go on and buy them. Just give it a shot at your nearby grocers’. The store bought rava will not have channa dal in it but it tastes good even without it. If you are going to make this for breakfast, make the rawa ahead and store it.

For the upma:

Rice Rawa 1 and 1/2 cups
Water 3 c ( see notes)
Onion 2 medium chopped into half slices
Green chilly 4 slit or 3 dry chillies
Ginger 1/2″ piece finely chopped
Pepper corns 1/2 tbsp
Coconut chopped into small pieces
Pigeon peas/ Thuvarai/ Toor 1/4 c
Salt
Oil 2 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Curry leaves a sprig

Note:

Adjust the amount of water according to the variety of the rice and its age( if its old rice, it will consume more water and if its new rice, it will consume less water. Mine is not so old not so new, so i add 2 to 2 1/4 cups water. Dont add more than this proportion. Otherwise it will become mushy.
Dont use grated coconut. Use small pieces of coconut cos this adds to the taste.
Dont pressure cook this on high flame. It will burn and i speak out of experience. It requires a little patience but it is worth the wait totally. Trust me!!!
Skip the ghee for a vegan version

Directions

You will need a heavy bottomed pan or a pressure cooker for this.
First heat oil in the cooker without the lid.
Pop the mustard and add urad dal and channa dal and let them roast a little.
Add the curry leaves, pepper corns and chillies next and saute for a minute.
Now, add the onions and saute till they are pink.
Add the pigeon peas next and saute for 2 mins.
Add the water to this and bring to a boil.
Add salt to the water. Now add the rawa and stir well to avoid lumps.
Cook on a low flame for 2 mins and close the pressure cooker.
Now pressure cook on a low flame for 2 to 3 whistles..

Garnish with ghee and coconut pieces and serve hot.

Thalicha Sadam For Those “Dinner for 1” Nights

October 10, 2011 By anusha Leave a Comment

What is comfort food? Rasam when you have a cold. Dal and rice when you have a fever or Thalicha Sadam when you are alone home on a sunday night for dinner. The hubby has obviously vanished to some party. You know! the guy thing. Maybe we gals should do more of gal things. Wonder what they will do? That s the feminist in me talking. 🙂 Now, when my husband did leave me alone for dinner on sunday, i was bored. What can you cook for one person? There was leftover rice and i had a brainwave. When i was young, my mom used to make this ogaranai anna ( kannada). She borrowed the recipe from her grandmom. Ok! now dont be daggers at me cos i know its not a recipe actually. But then, it used to taste so nice and comforting. That sunday, I decided. I had to eat it.

Source: My mom’s grandmom fondly called kannadi avva in Kannada by all of us
Serves: 1
Preparation time: 5 mins
Cooking Time: 5 mins

What you need?

Leftover Rice 1 cup
Onion medium size chopped finely
Oil 1 tbsp
Mustard seed 1tsp
Split Urad dal 1 tsp
Channa dal 1 1/2 tsp
Salt to taste
Hing a large pinch
Dry chillies 2
Curry leaves a sprig

How to make it?

In a kadai, heat the oil. Add the mustard. Wait for it to splutter.
Next, add the urad dal, channa dal, dry chillies and wait for the dals to become a light brown.
Next add the curry leaves and the onion. Saute till golden brown.
Add the rice to this mixture with salt. Combine well.
Serve hot with appalam or fryums.

Chapathi Masala Noodles Leftover cooking

October 8, 2011 By anusha 1 Comment

I had a stand in cook for a few days. I can see many a raised eyebrow but yes! i did and i am not very proud of it. I hate it when my kitchen is invaded by a soul who does not know that cooking is the only science which always makes you happy. No matter how many times i tell her that she had to make 12 rotis, she had to ask this question religiously everyday. The irony is she never made that many. She always made more. And that day, she had stretched the limit and made 20. 20 for 2 people is too too many. I mean, do i look like the kind who eats 10? Please say no, atleast think no. Otherwise i ll be heartbroken. So what does one do with leftover chapathis? Search the web for leftover recipes and make Chapathi Masala Noodles. So down to business.

Preparation Time: 10 mins
Cooking Time: 10 mins
Source: www.tarladalal.com
Serves: 2

What you need?

6 to 8 leftover chapathis cut into thin long strips
1 big onion cut into half slices
2 medium size tomatoes chopped finely
1 medium size carrot cut into thin long strips
1 small capsicum cut into thin strips
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp pav bhaji masala
1/2 tsp black salt
1/2 tsp chilli powder
Salt to taste
Oil or butter 2 tbsp

For garnish:

Cilantro chopped fine 2 tbsp
Lemon wedges for serving

How to make it?

Heat the oil or butter in a pan. Saute the onion till pink. Next, toss in the ginger garlic paste. Now, add the tomatoes. Saute for another 5 mins or until oil separates. Add all the spice powders along with the black salt and salt and mix well.
Now,add in the carrots and capsicum. Mix well. Saute for another 3 mins.
Add the chapathi strips and combine well.
Garnish with cilantro and serve hot with lemon wedges or plain raitha.

Makes a nice evening snack or even breakfast.

Note: The original recipe does not call for adding carrots but i did because i wanted more veggies. Even, peas and beans can be added. Ginger garlic paste is also not in the original recipe but i liked it this way. You may substitute it with 2 cloves of garlic instead.

Basic Rasam Recipe| Rasam Recipes

October 1, 2011 By anusha 1 Comment

You can call it south indian soup. Its an integral part of a meal that s served after the first course is served, the first course usually being sambhar or kootu or kuzhambu. For me, rasam and rice is something that is close to heart. My grandpa loved rasam and he simply insisted that i eat rasam and without eating rasam and rice i was never let off. Its considered to be rich in spices that act as a digestive. My mom says rasam powder when done fresh for the day lends extra flavour to it. Yes! I make rasam everyday. That s how much we love it!! Some people , that is folks like me get rasam powder prepared by moms and get it couriered to us. But sometimes when i m in a real nice mood for doing a little extra work i mean all those frying and sauteing i make the powder afresh for the day. This post will be about making the simplest form of rasam and rasam powder. I will post other versions in a while. So if i want to make the powder, the first thing i do is call mom! So lets go about it

Rasam Powder

Source: Of course Amma Who else?
Serves: Usually lasts for 1 month, the rasam being made for 2 to 3 people.

What you need?

Dhania- 250g
Dry round red chilli- 250g
Pepper Corns- 50g
Cumin seeds – 50g

How to make the powder:

First, Heat a kadai and add a few drops of ghee and saute the dhania until aromatic. Let it cool.
Next, in the same kadai, add a few more drops of ghee and saute the pepper corns until they pop like mustard seeds.
Then in the same kadai, saute the dry chillies without adding ghee for like 7 mins or until slightly aromatic.
In the same kadai, saute the cumin seeds for a minute or two. Dont over saute them because they become bitter if you do. Let everything cool.
Grind to a powder in a mixer finely.
You can store it in an airtight container. And use it whenever making rasam.

Recipe For Basic Rasam

( Learn to make rasam, a basic no fuss recipe)

Prep Time: 20 mins
Cook Time: 10 mins
Serves 2
Allergy Info: Nut and Soy Free
Course: Accompaniment
Cuisine: South Indian

Ingredients

Toor dal- boiled 1/4 cup
Tamarind extract from a marble size ball of tamarind
Tomato – 1 large ripe one
Cilantro – few sprigs
Curry leaves- 2 sprigs
Rasam Powder – 1 tbsp
Sugar – a pinch
Salt to taste

For Seasoning:

Cumin seeds – few
Mustard seeds – 1/2 tsp
Hing- a large pinch
Ghee- 1 tsp
Garlic cloves crushed -3

How do you make it?

In a pan, add the tamarind extract, mash the tomatoes along with the tamarind extract and add the rasam powder, salt, cilantro and curry leaves.
Heat this mixture until the raw smell of tamarind goes away. It takes about 5 mins. Next add some water or if you have the water in which the dal is boiled, add that water and boil for another 2 mins.
Now add the dal and give it a nice mix. Then heat it up to the extent that the mixture is frothy at the top but it shouldnt boil over.
At this moment, take it off from the heat and season with mustard, hing and cumin seeds.

Serve hot with rice and appalams.Another lovely combination is beetroot curry with rasam and rice.

Gujarati Khaman Dhokla Recipe

September 28, 2011 By anusha 4 Comments

How To Make Gujarati Khaman Dhokla?

GUJARATI KHAMAN DHOKLA- STEAMED CHICKPEA FLOUR CAKES TEMPERED WITH CHILIES & SPICES. GUJARATI RECIPES.

Dhokla. Yellow, moist and spongy. Somewhere between a cake and a bread. We love Gujarati food in our house. The khaman or khaman dhokla or the dhokla is our all time favorite. Minimal prep time and efforts combined with the simplest of ingredients is the formula for some super spongy and ultra moist dhokla. The secret to getting them perfect is using the right amount of leavening agent. Normally, in most khaman recipes, the leavening agent is soda bicarb or eno, a fruit salt. The gujaratis have two kinds of dhokla- the Surati Idada which is made with rice and urad dal just like our south indian idli and this yellow khaman dhokla which can be prepared in a jiffy. All you have to do is whip up some mint chutney and your are good to go. Shall we now check out the recipe?

This is my entry to Vrat ka Khana, event hosted by Kalyani at her blog http://itsnotmadrasi.blogspot.com and Krithis event serve it steamed hosted by Denny

Recipe For Gujarati Khaman Dhokla

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Dhokla

Khaman Dhokla- A steamed chickpea flour cake delicacy from Gujarat that can be served as a snack or for breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Mains

Cuisine: Gujarati

Servings:

Author: Anusha Praveen

Ingredients

Besan flour or chick pea flour 1 cup
Turmeric powder 1/2 tsp
Ginger 1 inch bit
Green chilli 3
Curd 1/2 cup
Water 1/2 cup
Salt 1 tsp
Sugar 1 tsp no, dont cringe!! you will love it
Eno 1 and 3/4 tsp
For tempering:
Oil
Mustard seeds
Hing a large pinch
For garnish:
Grated coconut 1 tbsp
Corainder leaves chopped fine 2 tbsp

Instructions

Grind the green chillies and ginger to a fine paste in a mixer. If that doesnt seem to work, use that mortar and pestle to crush the ginger and chillies together to make a coarse paste.
In a mixing bowl, add the besan flour, the chilli ginger paste, sugar, salt and turmeric powder. Mix well. Now make a batter by adding curd and water. Mix well so that no lumps are formed.
Grease a deep bottom flat vessel with oil generously.
Mix eno to the batter and combine well. Now pour the batter to the pan and steam in a pressure cooker without the pressure valve for 12 to 15 mins. Insert a knife into the steamed dhokla to see if it comes out clean. If it does not, then steam for another 3 mins. Remove from cooker and let it cool. Cut into small pieces and temper with all the tempering ingredients.
Garnish with coriander and coconut. Serve with mint chutney. Makes a nice evening snack. But dhoklas for breakfast not my cuppa.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Spring Onion Paratha | Hara Pyaz Paratha

September 28, 2011 By anusha Leave a Comment

How To Make Spring Onion Paratha?

Spring Onion Paratha- A flavorful twist to the regular plain parathas. Tastes best with yogurt and pickles.

Spring onion paratha is an easy flatbread that is made out of whole wheat flour dough into which spring onions are added. This spring onion paratha makes a great tiffin box treat and tastes delicious with any pickle or plain yogurt.

When I started cooking, i bought a whole new set of Tarla Dalal s books. Small in size, affordable prize but indispensable for an amateur cook like me. Whenever i visit a book store I can’t resist going to the aisle where they have all those glossy cookbooks stacked. They make me drool literally. And that s the story of how I picked up this book on parathas by Tarla Dalal.

And when i came home I realized i have many more recipes for breakfast and dinner and lunch. Yes, we love parathas. No, i m not from Punjab. My husband neither. But we love dunking our parathas in rich creamy yogurt and lick our fingers later. Paratha love. And when i combine spring onions with our parathas, it s a super hit. Thats what this post is about- green onion paratha.

Hara Pyaz Paratha

Spring onions are called as hara pyaz in Hindi. While onion kulchas, pyaaz kachoris are all very common, this easy Paratha is a great breakfast with spring onion scapes. This Paratha is a regular in my house during winters. It is because, Hara Pyaz is found in abundance during winter.

Recipe Notes

Spring onions release moisture. When this happens, the dough becomes wet and loose. So make the parathas as soon as the dough is kneaded. I will not recommend resting the dough for a while for this Paratha recipe.

Make sure to wash and pat dry the spring onions thoroughly before adding it to the dough. This will also help in balancing the moisture in the kneaded dough.

Variations to Spring Onion Paratha

You can make the same recipe by replacing the spring onion scapes with leeks, green garlic scapes or green onion scapes too.

green garlic parathas stacked and served on a white plate

Green Garlic Paratha Recipe

Some More Paratha Recipes

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Spring Onion Paratha Recipe

Finely chopped spring onions added to wheat flour and made into delicious flaky parathas.

Prep Time25

Cook Time10

Total Time35

Course: Breads

Cuisine: Indian

Servings:

Author: Anusha Praveen

Ingredients

Spring onions chopped finely 1/2 cup
1 medium size onion chopped finely
Whole wheat flour 2 cups
Ajwain or carom seeds 1 tsp
Salt to taste
Any vegetable oil I used canola 1 tsp
Jeera powder 1 tsp
Chilli powder 1 tsp
Water for kneading

Instructions

Take a large mixing bowl. Add the flour, jeera powder, chilli powder, salt and the carom seeds. Give it a nice mix.
Now add the onions and spring onions. Mix the flour well again. Now start kneading the dough by adding water little by little. Dont add too much water. Half way through the kneading , add the oil and knead well till you get a soft pliable ball of dough. Let the dough rest for half an hour.
Divide the dough into 8 equal balls. Flatten a little and dust it with some flour and roll them into parathas.
Cook on a tawa with a little oil smeared on either sides of the paratha until brown spots appear.
Serve hot with raitha, pickle or tomato chutney.

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Tomato Chutney Recipe

September 28, 2011 By anusha 5 Comments

My mom and i have a regular conversation which is something like this. Ma, whats for breakfast? I dont know, kanna. says mom. And then , i say idli or dosa batter is there? Then my mom says yes but what side dish to make? So for moms like her and daughters like me, different side dishes are a fantasy. Here s one from Hyma s blog. Tomato thokku. As a part of blog hopping, i tried her recipe and my husband loved it. And i love the concept of blog hopping too. What a joy ride it was on the buffet table at the Radhika s Blog. Thanks to Radhika for making me a part of this. Anyway from Hyma s blog to the buffet table at ticklingpalates, here comes tomato thokku.

Recipe For Easy Tomato Chutney

( Learn how to make this easy Tomato Chutney, a perfect accompaniment for dosa, idly and pongal)

Prep Time: 10 mins
Cook Time: 10 mins
Source: flavoursandme.blogspot.com
Allergy Info: Vegan, Nut free, Soy free
Yields 3/4 cup
Category: Side Dish for Dosa, Idli
Cuisine: Indian( South)

Ingredients

5 ripe medium size tomatoes blanched
urad dal 2 tbsp
Tamarind marble size or 1 tbsp tamarind paste
Dry red chillis 4
Oil 1 tsp for frying the dals.
Salt as to taste

For tempering

Oil 1 tbsp
mustard seeds a few
A sprig of curry leaves
Hing a large pinch
Turmeric Powder a small pinch

Directions

First boil the tomatoes in hot water to blanch them. The peel will come off seperately and the tomato will have suffered a few cracks. Poor the vegetable. Anyway thats when you know its ready to be taken off the heat. Leave it aside to cool. Do not attempt to peel right away or you will burn your fingers. What did you think? The tomato will spare you after all the agony it suffered. I speak from experience.
Now, fry the dal and the the chillis in a kadai until light brown. There s a wonderful aroma that comes when you fry any dal. And i love it. Leave it to cool.
Now peel the tomatoes. In a mixer add all the ingredients, dal, chilli, tomato, tamarind and salt. Grind to a smooth paste.
Heat oil in a kadai. Add the mustard seeds and wait for them to splutter. Add the turmeric, hing and the curry leaves. Now add the tomato paste and simmer till oil seperates.

Serve with idli, dosa or even parathas. I did and they tasted delicious.

Capsicum Paneer Masala Dosa

September 12, 2011 By anusha Leave a Comment

How To Make Capsicum Paneer Masala Dosa?

This Masala Dosa is a kid friendly stuffed dosa that uses two classics made for each other ingredients namely, capsicum and paneer. Capsicum paneer masala dosa happened on a day when i had too little capsicum and paneer to make kadai paneer. I m a South Indian who loves her dosas like every other south Indian worth her name does. Like carrot and peas, Like son and father. That s how south Indians and dosa are.

I am proud to be that way. Healthy, filling, yummy and easy to make. Dosa, The South Indian Crepes. Amma moru morunu dosa pannu ma…. I remember telling my mom.( amma, please make crispy dosas) But, when I got married, I couldn’t make a dosa without a tear or two and then I realized how mean I had been to my mom. After a year, I managed to make those beautifully golden crisp Dosas finally.

When i did master the art of making perfectly round and golden brown dosa, i went on to experiment with different fillings to create masala dosas. This dosa is something that happened on the go. I threw in what i felt like, stirred in some capsicum and crumbled paneer and that s how this wicked masala dosa was born. And so I thought why not share the recipe here.

Recipe Inspiration

I must mention here that this capsicum paneer masala dosa is inspired from all those masala dosas that i have devoured at the Annapoorna restaurant back home. They make delicious dosas with all kinds of filings ranging from okra to mushrooms. But paneer is a kids favorite there and i m sure even your kids at home will love this version of masala dosa.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried making this dosa? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this curry.

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Capsicum Paneer Masala Dosa

Capsicum Paneer Masala Dosa is a delicious stuffed dosa which kids love. It is a nutritious filling meal that can be served as breakfast, brunch or dinner

Prep Time8

Cook Time30

Total Time8 30

Course: Mains

Cuisine: Indian- South

Servings:

Author: Anusha Praveen

Ingredients

For the batter
Par boiled rice 4 cups soaked overnight in water
Urad dal whole 1 cup and a little more soaked overnight
Fenugreek seeds 3 tbsp soaked overnight
All the above must be soaked seperately.
For the stuffing
Panner 150 g crumbled
Capsicum 1 medium size chopped finely
Onion 1 large chopped fine
Tomato Ketchup 1 tbsp
Chilli powder 2 tsp
Turmeric powder a large pinch
Garam masala 1/2 tsp
Coriander powder 1 tsp
Salt
Mustard seeds 1 tsp
Fennel seeds 1 tsp
Urad dal 1tsp
Curry leave a sprig
Ginger garlic paste 1 tsp
Oil 1 and 1/2 tbsp
Cilantro for garnish

Instructions

To make the batter, Grind the urad dal and fenugreek together first. When you make a ball out of the urad dal batter, it should be able to float in water without disintegrating. It will take you 25 mins.
Then grind the rice for about 25 to 30 mins. Mix the urad dal and the rice mixture together, add salt and leave it to ferment for 8 to 10 hours. Dosa always tastes best when the batter is fermented. Now that the batter is ready, lets prepare the stuffing.
For the stuffing, heat oil in a kadai.
Pop the mustard and quickly tip the fennel seed, curry leaves and urad dal.
Once the dal begins to brown, add the ginger garlic paste and saute for 30 secs.
Add the onions and saute until pink and aromatic.
Next add the tomato ketchup along with the turmeric powder and all the spice powders.
Add salt and mix well.
Now add the capsicum and saute for 3 mins. Next add the crumbled paneer and combine gently but well. Now, garnish with cilantro.
To make the capsicum paneer masala dosa, Heat a girdle or a tawa.
Spread one ladle of dosa batter evenly on the tawa and wait for the dosa to become brown and crisp.
Make sure its well cooked and spread the required amount of stuffing. Fold the dosa and serve with coconut chutney or tomato chutney or peanut chutney.
Makes a very good breakfast or dinner meal. Filling and healthy.

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Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

mixed veggie stuffed parathas

September 8, 2011 By anusha 1 Comment

Thursdays are a no onion garlic day. So making dinner is a very difficult task. After raking my brains for hours on end, I came up with parathas stuffed with mixed vegetables. I had cabbage, peas and carrots with me. You can add whatever veggies that you have in hand. I avoided the potatoes cos of the calorie factor. If you are making it for kids, then you can add potatoes and grated cheese too. On to making the parathas.

Prep Time: Under 20 mins
Cook Time: Under 10 mins
Source: Bhavna my stand in cook and a few friends.
Serves 2 (makes 5 parathas)

What you need?

For the dough

Whole wheat flour 21/2 cups
Water as needed
Salt to taste
Carom seeds 1 tsp
Some more flour for dusting

For the stuffing

Cabbage chopped finely 2 cups
Green peas frozen or fresh 1/4 cup
Carrot grated 1 cup
Oil 2 tbsp
Salt to taste
Jeera powder 1 tsp
Chilli powder 1 tsp
Garam masala powder 1 tsp
Turmeric Powder a large pinch
Cumin seeds 1/2 tsp
Coriander for garnish

How to make it?

Lets make the filling first. In a kadai, heat oil and add cumin seeds. Once they splutter, add the turmeric and add the cabbage. Saute for 3 to 4 mins on a medium flame.Add all the spice powders. Add the peas next and saute for another 4 mins. Now add salt and give it a nice mix. Turn the flame to low and add the carrot. Saute for a minute and turn off the flame. Keep aside.

Now, the dough. Add the carom seeds and salt to the flour and combine well. Warm 1/2 a cup of water first. Not boiling hot but just warm. Like you can put your finger in the water and stand the heat. Add this water to the flour little by little and make a dry mix.The flour should not be completely mixed and kneaded. You sprinkle the water little by little and mix the dough. Keep the flour mixture covered for 10 to 15 mins. After 15 mins or so, add normal cold water and knead the dough.( Secret to super soft rotis or parathas is the warm water flour mix!! So dont skip it)

Now, lets make the parathas. Divide the dough into 5 equal parts in the shape of a ball. Slightly flatten the ball and dust it with flour. Roll out the dough on a board into a thick paratha like layer and stuff the vegetables. Now bring the edges of the paratha together and give it a nice pat together. And roll out again to a bigger paratha. Heat a tawa and place the parathas. Apply oil and roast them for a min or 2 or until brown spots appear on the surface of the paratha. Do the same for both the sides. Enjoy with pickles and raita.

This is my entry to Radhika s event Lets Cook: Scrumptious Breakfast @Tickling Palates Lets Cook Scrumptious Breakfast

Raw Mango Sweet Pachadi Recipe

August 26, 2011 By anusha Leave a Comment

How To Make Raw Mango Sweet Pachadi For Tamil New Year?

Note: This post was originally published in August 2011. This is an updated version that includes video.

Raw Mango Sweet Pachadi is a sweet and spicy relish made with the season’s first green mangoes. Vegan. New Year Recipes

Raw mango sweet pachadi, a spicy, hot and sour relish made with the season’s first raw mangoes is a must on Tamil New Year’s day. This pachadi that combines the sour mango with jaggery, chilies and salt is a great accompaniment to sambar rice or curd rice.

We enjoy this raw mango sweet pachadi the most with some creamy curd rice. I make this pachadi quite often once the raw mangoes begin to appear in the market.

This stays well in the fridge for a week so i usually make a large batch and store it. We then consume this raw mango pachadi in every way imaginable, ranging from using it to smear on chapatis or as an accompaniment to curd rice.

Raw Mango For Pachadi

Make sure you choose the sourest mangoes possible. Only they will work well in this raw mango sweet pachadi. Very sour Thotapuri Mangoes also work well in this recipe

Spice Powders In This Recipe

Every household in Tamil Nadu has its own version of the Raw mango pachadi. Some people add sambar powder while some prefer adding just regular chili powder.

You can add either of the two or even try making this recipe using fresh green chili.

Adjust the level of spice based on how sour the mango is and your palates.

Ugadi Pachadi vs Raw mango Pachadi

The Ugadi Pachadi is something that is made on the day of the Telugu New Year – Ugadi. This Pachadi has all the six tastes- sweet, sour, bitter, spicy, salty and astringent.

While the Tamil style maangai pachadi is a cooked dish, the Ugadi Pachadi is a raw pachadi and also features Tamarind.

This recipe is also very similar to that. While the Ugadi Pachadi is made in Andhra and Karnataka states, this raw mango Pachadi is made to mark the occasion of Tamil New Year.

Dried Neem Flowers:

These lend a beautiful flavor to this recipe. And i wont recommend skipping them. Not only do they add to the flavor but the benefits of neem flowers are numerous.

Dried neem flowers help in improving digestion and your gut health in general.

Jaggery

The color of this raw mango pachadi will be anything from dark brown to a light golden brown depending on the jaggery you use.

This is the reason you see a darker brown pachadi in the video and a lighter one in the pictures here.

Both versions were made on different days and hence the color difference.

If you are looking for more raw mango recipes, then do check out our

Raw mango raita

Aam Panna

Raw Mango Coconut Chutney

Recipe For Raw Mango Sweet Pachadi

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Raw Mango Sweet Pachadi Recipe

Raw Mango Pachadi- a sweet, spicy and sour relish made with green mangoes and jaggery. Tastes great with rice or chapati

Prep Time10

Cook Time10

Total Time20

Course: Accompaniment

Cuisine: South Indian

Servings: c

Author: Anusha Praveen

Ingredients

3 tbsp Powdered Jaggery
2 tbsp water
2 tsp Sesame Oil
1 tsp Mustard seeds
10 Curry leaves chopped finely
3 green chili finely chopped
1 c Peeled and cubed Raw mango Approx 150g
1 c water
1 tsp Chilli Powder
1 tsp turmeric powder
Salt as needed
2 tsp dried neem flowers

Instructions

Combine Jaggery and water in a pan. Cook till jaggery is melted. This is our Jaggery syrup.
Heat oil in a pan. Pop the mustard seeds, add the green chili and curry leaves. Saute for 20 to 30 secs. Add in the raw mangoes.
Now, add the water, turmeric powder, chili powder and salt. Mix well. Cook till mango becomes fork tender.
Add the jaggery syrup next. Simmer on medium flame till jaggery thickens.
Once done, add the dried neem flower, mix well.
Our raw mango pachadi is now ready to be served.

Video

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Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Navratan Kurma Recipe

July 29, 2011 By anusha 3 Comments

How To Make Navratan Kurma, a creamy gravy using mixed vegetables and paneer?

Navratan kurma comes to my rescue when i am in a fix about deciding what curry should figure on my north indian meal that day. I resort to making a north indian meal when i am bored and i want a change and all that …. that s just my way of saying please eat whatever i cook. I just went ahead and made navratan korma today. I ve always wanted to try it but was a little apprehensive about the outcome with all the milk in it but again it was just awesome so here s how i made the creamiest navratan kurma. This navratan kurma pairs well with all flatbreads including puris.

Recipe For Navratan Kurma

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Navratan Kurma Recipe

Navratan Kurma is a creamy gravy made with mixed veggies and paneer

Prep Time20

Cook Time25

Total Time45

Course: Accompaniment

Cuisine: North Indian

Servings:

Author: Anusha Praveen

Ingredients

Ingredients
2 cups mixed veggies potatoes, beans, capsicums, carrots, cauliflower, green peas
1 big onion minced finely
2 to matoes pureed
2 tbsp ghee or butter
1 cup milk
1/2 cup and a little more water
1 tsp ginger garlic paste
3 green chillies minced finely
10 cashews and 10 raisins soaked in warm water and ground to a fine paste
Few chunks of paneer
salt to taste
Spice Powders
2 tsp garam masala
1/2 tsp chilli powder
1 tsp jeera powder
1/2 tsp dhania powder
1/4 tsp turmeric powder
For garnish
1 cube of paneer grated
Few cashews fried in ghee
Cilantro

Instructions

First puree the tomatoes and keep aside.
In a kadai heat the ghee.
Add the onions and fry till they are pink and transparent.
Next toss in the chillies and ginger garlic paste and saute for a minute
Then add all the spice powders and fry for another minute.
Now, add the tomato puree and cook till the ghee seperates and is seen at the sides.
Now pour the milk and add the water and let it cook for a minute on low flame.
Now add the vegetables and let it cook covered till they are done. The vegetables must be firm yet cooked and this will take about 10 mins.
Now add the cashew paste, paneer cubes and salt and cook for another 10 minutes or until the gravy thickens.
Garnish with the panner first and top it up with cashews and cilantro (coriander)
Serve hot with roti, pulao or jeera rice.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!