Friday, November 10, 2017

Kadai paneer (dry)

Paneer is a fresh cheese common in Asian countries like India Pakistan..Kadai paneer is mainly prepared with fresh kadai masala.kadai masala is made with coriander seeds,pepper corns,Fennel seeds Jeera and redchillis.If we prepare kadai masala instantly then the recipe comes awesome in taste.You will match exactly restaurant style taste.When I was searching for kadai paneer I was inspired by Chef Harpal singh recipe.With very few changes I prepared the recipe.Here goes the recipe.
Ingredients:

  • Paneer 250 gms
  • Onion 1 chopped into big cubes
  • Bell pepper or capsicum 1/2 chopped into cubes
  • Garam masala 1/2 tspn
  • Kasuri methi 1/2 tspn
  • redchilli powder 1 tspn
  • Tomatoes 2 big
  • Ginger grated 1/2 tspn
  • red chillies 2


KADAI MASALA

  • coriander seeds 2tbspns
  • Jeera 1 tspn
  • Fennel seeds 1 tspn
  • pepper corns 1/4 tspn
  • Red chillies 3( PREFEREBLY kASHMIRI CHILLI)


Method:Dry Fry all ingredients of kadai masala and blend into coarse powder keep  aside.

PROCEDURE:


  • Heat 1 tbsp of oil and fry paneer for 2 to 3 mins if it is frozen not fresh.I keep doing it as I always use frozen paneer.Then take out from the pan and keep aside.
  • In the same pan add 2 tbsp of oil add 1 tspn of jeera and redchillies ,grated ginger fry well,then add 2 chopped tomatoes.
  • Fry tomatoes until they are soft and well cooked 5 to 6 mins.
  • Add redchilli powder,Garam masala and 3 tbspn of kadai masala.Then add fried paneer,chopped capsicum and onions.
  • Fry everything well.Cover for 2 to 3 mins so that paneer nicely absorbs kadai masala.
  • Finally add kasuri methi and saute 1 more min.
  • Before switching off the stove sprinkle some kadai masala on top.Yummy kadai paneer is ready.








Monday, October 30, 2017

Oats rava dosa


Oats rava dosa is one of instant dosas can be prepared very easily and a healthy option.Oats being not our favorite ingredient despite many health benefits.I had big box of quaker oats and finally used it today to prepare this rave dosa.I never expected oats dosa will be this much crispy and tasty.We can have this dosa with any of our favorite chutney like we eat other dosas.We like to eat with coconut chutney and potato curry.Our family first choice is potato curry.Enjoy this dosa with yummy chutney.Here is the recipe sharing below.



Ingredients:



  • Oats powder 1 cup( i added extra 2 tbspns of oats powder)
  • sooji or semolina 1/2 cup
  • rice flour 3/4 cup
  • Ginger chopped 1/4 tspn
  • green chili chopped 2
  • coriander leaves finely chopped few
  • curry leaves 3 to 4 chopped
  • small onion 1/2  chopped
  • jeera 1/4 tspn


Procedure: 

  • Heat a pan dry roast oats ( I roasted 2 cups of oats, only I use 1 cup + 2 tbsp powder)few mins until they just turn crispy and little change in color. around 10 mins in low to medium flame.switch of the flame and let it cool dow.
  • Grind oats into fine powder.
  • In another bowl mix oats powder,rice flour,shoji and chopped ginger green chili,onions,jeera ,coriander leaves,curry leaves few and salt.
  • Add enough water to make as buttermilk consistency.
  • Heat a nonstick tava ,pour the batter as shown in the pic from edges.
  • After 2 to 3 mins  see if the dosa is roasted,flip the other side and fry few more mins.
  • Take out from the pan when roasted well and enjoy with  your favorite chutney.

check this video below for complete procedure.





Thursday, October 26, 2017

Guguni(chat from Orissa)

Guguni is a popular chat food from Orissa  and most eastern side.Each region has different versions.Today I'm presenting my way of Guguni from Orissa.I got to know more about the dish from my husband who hail from orissa.Though I SPENT MOST OF MY CHILDHOOD DAYS IN ORISSA I haven't tried to prepare guguni at home.Now I tried my attempt though I cooked vatana curry many times.Guguni is prepared with dried white peas.Dried peas soaked over night and cooked in the morning with some spices.There are many variations in the Guguni recipe entirely depends on your choice.In some areas they add Potato and sauces at the end.My way of presenting Guguni is entirely my choice which satisfies our family tastebuds.You may  make changes according to your preferences.Here is my recipe.


Ingredients:

  • white dried peas 1 cup
  • onion paste 1/2 cup
  • Green chilli2
  • Potato( optional)
  • jeera 1/4 tspn
  • Bay leaf 1
  • ginger garlic paste 1 tbspn
  • tomatao 1
  • cumin(jeera) powder 1/4tspn
  • coriander powder 1 tspn
  • redchilli powder 1/2 tspn
  • coriander leaves few chopped
  • turmeric 1/4tspn
  • salt to taste
  • garam masala 1/4tspn
  • curd 1 tbspn ( optional)
  • chat masala 1 tspn
  • mixture or sev 1 tbspn ( entirely your choice)

 Spice powder:

  • cumin seeds 2 tbspns
  • Red chillis 2
  • Dry roast jeera and redchillies into powder and blend into fine powder.store in a jar.

Procedure:

  • Soak white peas( vatana) whole night and next day ready to cook chat.
  • Pressure cook vatana adding little salt and turmeric just for one whistle( some variety peas will be mushy,make sure you switch it off the stove just before the whistle blows.
  • Drain the white peas and keep aside.Don't throw the water.
  • Heat a tbsp of oil in a pan add jeera,bay leaf then add Onion paste( one big onion made into paste)
  • fry well until raw smell of onion goes off.
  • Add ginger garlic paste fry few mins then add tomato paste( one tomato made into fine paste) saute few mins, add chill powder, coriander powder,cumin powder
  • Fry everything well until raw smell goes off.Add cooked peas and cover the lid cook few more mins.
  • Now add water which stored before,let it cook few more mins till it completely cooked.
  • Finally add garam masala1 tspn and 1/2 tspn of spice powder(mentioned in the ingredients, you may reduce or increase the spice
  • powder)
  • Arrange 4 tbspns of curry in a bowl,sprinkle some chopped onions,chopped coriander leaves,mixture or sev 1 or 2 tbspsn) chat masa,little curd on top.Yummy GUGUNI is ready to eat.Enjoy!!






Tuesday, October 24, 2017

Dahi Baingan

Dahi Baingan is a typical orissa dish made with brinjal and curd tempered with spices.It is a authentic oriya dish which is very tasty and can be done quickly.It is prepared without onion  and garlic.This dish usually prepared During festival season as we won't prefer onion and garlic during the season.Here goes the recipe.

Ingredients:

  • Brinjal 6 to 7 small
  • Curd 2 cups (180 ml cup)
  • water 2 to 3 tbspn
  • Redchillies 4
  • green chili 3

  • Tempering:
  • mustard seeds 1/4 tsp
  • salt to taste
  • redchilli powder
  • curry leaves 2 strings
  • grated ginger less then 1/4 tsp( optional)
  • oil for deep fry

spice powder:

  • cumin seeds or jeera 2 tbspns
  • redchillis 2
  • fry both in medium flame and blend into fine powder.

Procedure:

  • Heat oil in a kadai.cut brinjal vertically and add salt and redchilli powder keep aside for 20 mins.
  • Once oil is hot add brinjal pieces and fry brinjal until little brown.
  • Keep aside and let it cool down.
  • Take a small bowl ,add salt and whisk 2 cups of curd  well.
  • In another pan add 1 tbsp of oil,once hot add mustard, curry leaves green chili,redchilli.
  • slowly add brinjal to the curd.When tadka cools down mix tadka in the curd mixture.Yummy Dahi began is ready.
  • Finally sprinkle some spice powder on top and enjoy with rice.



Wednesday, April 26, 2017

Dibbarotti( Traditional Andhra breakfast)

Dibbarotti is a Traditional Andhra breakfast which is made of Idli batter.I grew up eating this yummy Dibbarooti in my childhood.Mom used to prepare this dish every other week.Mostly,when we bored of eating Idli everytime,mom used to prepare Dibbarotti. This is very easy dish made with Idli batter.But,we always use Idli rava for Idli batter not Idli rice. Dibbarotti is  such healthy and tasty dish that you never forget the taste.We can  eat Dibbarotti just like that or you can accompany with kobbari chutney or coconut chutney.People keep surprising me cooking traditional breakfast everytime.Though we have lot of options for breakfast I  feel this dish is one of the healthy option for whole family.Even kids love to taste the crispy layer of dosa. Here is the recipe below.

Ingredients:


  • Urad dal 1 cup
  • Idli rava 2 cups
  • chopped onions 2 tbspn
  • chopped green chilli 1 or 2
  • chopped ginger 1/4tspn
  • jeera 1/4tspn
  •  oil 2 tbspn
  • salt to taste

                    You can make it any size.This is miniature size,prepared for kids lunch box.

Procedure:


  • Soak urad dal and Idli rava separately for 7 to 8 hrs.Then grind urad dal until soft using little water 
  • The same way we do for Idli.No  grinding Idli rava.
  • Squeeze extra  water from Idli rava and mix it in the urad dal batter.Keep mixing idli rava and urad dal batter until it is well combined.
  • Ferment the batter for 12 hrs or over night.I always follow overnight fermentation.
  • Then next day morning,Take two laddles of batter in a bowl,mix chopped onions,chopped ginger,chopped green chilli and jeera,salt.
  • Heat 2 tbspn of oil  in a non stick pan( omlette size pan).Once hot add 2 laddles of batter in the pan.
  • Reduce the flame to slow and cover the pan with lid.
  • After 10 to 15 mins check the bottom whether it is cooked roasted well, then turn other side add 1 tbspn of oil. close the lid.cook few more mins until it roasted and cooked well.
  • Yummy Dibbarotti is ready.Enjoy with any chutney of your choice or just like that.







Sunday, March 26, 2017

Bobbatlu or puran poli


Puran poli/Holige /Bobbatlu or Bakshalu is a sweet flat bread from  India called with different names in different states,Karnataka ,Maharashtra and Andhra pradesh. In some places for stuffing  instead of chana dal they use moong dal or toor dal,but in my recipe I prepared using chana dal. Bobattlu also called Indian traditional sweet usually prepared during ugadhi ( Telugu new year) and also in festival poojas.It is an art making puran poli. Strictly speaking, preparing soft puran poli is an art.It comes with practice and experince. This recipe again I  learnt from Aunty who hail from Karnataka.  she came to our home and teach every step how to prepare traditional way.I learnt so many techniques in the recipe through Aunty. These are very soft though they doesn't appear to be like that in the pic.I forgot to take pic with camera.This is a casual pic in my phone. sorry for the poor pics.Will change my pics once I prepare Bobbatlu soon.I drafted the pic for so long and now its time to post.Posting this recipe in BM#74 UNDER the theme Festival of the month.



Ingredients:

  • chana dal 1 1/2 cup( 1 cup + 1/2 cup)200 ml cup
  • water to boil 2 1/2 cups
  • Maida 1 1/2 cups
  • turmeric powder a pinch
  • water to knead the dough
  • sugar 1 1/2 cup
  • oil 1/4cup
  • cardamom crushed 1 tspn
  • rice flour 3 tbspns



Procedure:


  • Boil chana dal in cooker( just enough water to cover the dal)  until for 2 whistles in medium flame.Let it cool then drain extra water from dal.
  • Now add sugar and cardamom powder to the chana dal and start heating on the stove until it is just firm to form a shape( this takes around 20 to 25 mins)
  • while the dal is cooking start kneading the dough add turmeric powder little water  in a bowl then add maida and start kneading like chapathi dough.
  • After completely kneading add little oil slowly and knead it again.Add rest of the oil,cover and keep aside.
  • Now the dal in the cooker is about to firm,then switch off the stove.Let it cook completely.
  • Take small ball from the dough( leave rest of the oil in the bowl)  like small lemon size shape into small disc press deeper in the middle, stuff big lemon size  dal.shape the dough into small disc and fold dal inside,slightly pulling upwards and remove extra stuff dough on top. 
  • Slowly  shape it like a small chapathi( using enough rice flour while kneading)
  • press using roller pin like we do chapathis.
  • Heat a  pan,fry bobattlu both sides few mins ( no oil)and just fold and store it in a air  tight container.
  • Enjoy with 1 tspn of ghee on top .Yummy bobattlu ready.
Important points:

  • Always make sure dough should be soaked atleast half an hour in oil.
  • Make sure stuffing should be double the size of the dough.
  • Dal should be very well cooked.

Check out for fellow Marathoners in BM#74




Saturday, March 25, 2017

kajjikayalu

kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.





Ingredients:

  • Maida or all purpose flour 2 cups
  • Ghee 4 tbsp
  • Water to knead the dough
  • salt to taste
  • oil to deep fry
  • For the filling:
  • sooji or semolina 1 cup
  • dry grated coconut 1/4 cup
  • sugar 1 cup
  • cardamom powder 1 tbsp
  • cashew nuts roasted 3 tbsp



Procedure


  • Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.
  • In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.
  • In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.
  • powder the sugar and keep aside.
  • Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.
  • Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.
  • Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm


Check out for fellow bloggers in BM#74