Oats utappam

Oats are the healthiest grains on Earth compared to all other grains.It has numerous health benefits.They are a great source of important vitamins and minerals.Oats usually are eaten in breakfast just boiling oats in milk or water.I tried eating oats that form, but I haven't tried this utappam till now.Oats is our least favorite in our family until I cook this yummy utappam.Oats don't have its original taste when just eaten like the way.So some spices and veggies definitely add up the taste.Nowadays oats utappam became our favorite Breakfast in our family.Here goes my recipe.

Ingredients:

• oats  2 1/2 cups powder( mine 180 ml cup)
• upma rava or( sooji, semolina) 1/2 cup( if u can reduce to 1/4 cup)
• Buttermilk 2to 3 cups depend on consistency( you may decrease or increase the buttermilk)
• oil 2 to 3 tbsp
• capsicum 1/2 cup( both red and green)
• onions finely chopped 1/2 cup
• Green chili 1( chopped)
• Ginger finely chopped a small piece
• Jeera 1.4 tsp
• salt to taste

Preparation:

• In a pan dry roast oats and for 5 mins in medium flame, once cools down grind into coarse powder.Store in airtight container.
• Take a bowl, mix oats powder,sooji or semolina, ginger, jeera salt.Slowly add buttermilk mixing the batter.Batter shouldn't be too thick or thin.Mix it nicely till all ingredients combined and keep aside.
• Heat a nonstick pan a, grease with little oil.Once it is hot pour a ladle full of better in the center and spread a little bit( small omelet size)
• Immediately sprinkle chopped veggies, onions, on top of the batter.Reduce the flame to slow or medium, until bottom well roasted.Press on top of with spatula so that veggies won't spill out while you turn the other side.
• Now turn the other side and roast few more mins.Add a little bit of oil on sides while roasting.
• Once cooked on both sides remove from the pan serve hot with chutney of your choice or just that.These days I'm loving it just like that.
  

chapathi pizza

Chapathi pizza sounds different! But it is very easy to prepare at home and a great snack, a wonderful lunch box recipe for kids.Though I tried different pizza recipe I haven't tried this recipe.One day I tried this recipe in my kids lunch box recipe and it was a big hit with both of my kids.As it is very easy to prepare at home when you have everything ready for pizza.I folded and cut into two in kids lunch box.They enjoyed to the core.Here goes my recipe.

Ingredients:

• chapathi 1
• capsicum 1/4 cup long thinly sliced(both red and green)
• onions sliced 1/4 cup( vertically thinly sliced)
• oregano 1/4 tspn
• dried basil 1/4 tspn
• Red chilli flakes dried few or 1/4 tspn
• pizza sauce1 tbspn
• Mozerella grated cheese 1/4 cup
•  Fried paneer cubes 2 to 3

PIZZA SAUCE 

Ingredients: 

• 3 tomotoes
• 1 tsp chopped garlic
• dried basil and oregano 1/2 tspn
• chopped onions 1/4 cup or 1 onion finely chopped
• Pepper a pinch

Method: 

Blanch tomatoes by boiling tomatoes in hot boiling water for 3 to 4 mins.Remove from heat and peel the skin and grind tomatoes into fine paste.

 Heat a pan add a tsp of oil,once heated up add garlic  saute and add finely chopped onions.little salt, little pepper.Fry few mins then add oregano,basil,followed by tomato paste.
cook few mins until tomato paste little thickens around 5 to 6 mins in medium flame.
Yummy home made pizza sauce is ready.

PROCEDURE FOR CHAPATHI PIZZA:

• Heat a chapathi  pan ,fry chapathi on both sides for a min or until just brown spots appear on both sides.Keep the less brown spots side chapathi facing bottom.Turn the stove to low flame.
• spread 1 tbspn of pizza sauce on top of chapathi.
• Sprinkle cheese on top of chapathi, and arrange veggies like capsicum onions on top of cheese.
• sprinkle some oregano and basil on top.Add some fried paneer on top.
• Again add few more grated cheese on top and little italian seasoning and redchilli flakes.
• close the lid and let it cook on low flame or until cheese melts.
• Yummy chapathi pizza is ready.

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.

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.
  
  
  
  
  
  
  

Neer Dosa( Karnataka special)

Neer dosa is a traditional Karnataka breakfast.There is small story behind the dosa. Actually I have learnt this dosa from one of my friend Sushma who is from Mangalore. When her Mother in law visited her home she prepared these dosas as one of her Grand son's birthday party dishes.Till then I never know neer dosa.

I  learnt many dishes from my friend and her mother in law.Her mom in law is a fabulous cook and a great person.I have many recipes in my draft which I master from her.This is one of the recipe.Basically in this recipe everyone uses raw sona masoori rice but Aunty told me to use par boiledrice or idli rice instead of white rice,which adds more taste and  good for health.With just few ingredients this dosa can be prepared very easily.Posting this recipe in BM#73 UNDER THE THEME" FLAVORS OF INDIA"

Ingredients:

• Parboiled rice  2 cups or Idli rice or Regular sona masoori rice same quantity
• Grated coconut 1/2cup
• salt to taste
• water required

Procedure:

• Soak rice overnight or 5 to 6 hrs in enough water if using sona masoori rice 4 hrs soaking time is fine.
• Wash the rice and grind into fine smooth paste along with coconut.
• Transfer the batter in a bowl and add water to make into  thin buttermilk consistency.It should not be thick nor too thin consistency.
• Heat a nonstick pan and let it become hot,once it is hot reduce the stove to medium and slowly pour the laddle of dosa batter on the pan just by dropping in the sides and spreading all over.
• slowly flip  dosa the other side for 30 sec and transfer into a plate or else you may cover the dosa one side and cook.
• These dosas can be eaten directly with chutney or chicken curry .
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Chutney recipes;

Coconut raw onion chutney:

Ingredients

• onion 1/4(small)
• coconut grated 1/2cup(fresh or frozen)
• tamarind pulp 1 tspn
• jaggary small piece(1/4tspn)
• Red chillies 5( you may reduce or increase the chilli quntity)

For tempering:

• oil 1tbspn
• mustard seeds 1tspn
• curry leaves 1 spring

Procedure:

• Fry redchillies in 1 tspn of oil for 1 min.
• Transfer all ingredients including redchillies, into blender and blend until smooth.
• Heat tbspn of oil in pan,when hot add the tempering.Mix this in the grinded chutney.Yummy onion coconut chutney is ready.This chutney is very good with Neer dosa.

Capsicum chutney

• Redbell pepper or red capsicum 1(big)
• 1/2 onion( medium size)
• redchillies 4
• jaggary 1/4 tspn( small piece)
• garlic 2 cloves
• Peanuts 1/2cup
• Tamarind pulp 1 tspn

Procedure:

• chop onion,bell pepper,garlic, into small pieces.
• Heat oil in pan,when hot add these chopped vegetables and fry very well until golden brown.( THIS IS THE KEY STEP)
• Dry Roast peanuts until golden Brown in another  pan and remove the skin.
• Squeeze the pulp from tamarind(small lemon size)
• Grind all ingredients into puree without adding any water.Yummy chutney is ready.You can have with any kind of dosas.

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Mini Frittata muffins

Many months I was away from Blogging due to lot of things.Recently we shifted to our new home.Hmm what a tired thing moving to new-home, after being in apartments many years.Finally  we are almost settled in our new home.My first baking in our newhome is Frittata.It came out very nice.Frittata is an egg based Italian dish very much similar to omelette. I haven't tried Frittata yet until now.This is my first mini Frittata snack.When I signed for mini baking snacks,immediately came to my mind  was egg based  snacks.This is a easy baking snack with eggs and stay fresh  until a week in the refrigerator.When I tasted mini Frittata i feel as if im eating veg omelette..It tastes very good with soft fluffy texture inside.Posting this recipe in BM#73 UNDER mini baked goodies.My daughter finished few in just few mins.Finally I felt very happy that she liked it and want me to  bake again and again.

Ingredients:

• Eggs 4
• milk 1/4 cup
• Grated cheese( paramecium or mozzarella)1/2 cup
• chopped vegetables( mushroom,capsicum,red onions) 1/2 cup
• Basil flakes 1/2 tspn
• Red chilli flakes 1/2 tspn
• salt little to taste
• crushed pepper 1/4 tspn

Procedure:

• Beat eggs until fluffy in a bowl,then add milk,pepper and salt.
• saute chopped vegetables in a pan for 2 to 3 mins.Let it cool and keep aside.
• Mix chopped vegetables in the egg mixture,give quick stir and keep aside.
• Preheat oven 350F.
• Arrange a muffin tray and grease it with olive oil or butter.
• slowly pour the batter in each space so that it just fills half of the mold.
• Arrange small sliced or chopped tomato on top.
• Bake around 15 to 20 mins or until tooth pick inserted comes out clean.

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Rava idli

Rava idli is one of the simple recipe,which is very healthy and takes less time to cook.When I tried istant rava idli mix long back,I was not much satisfied with the outcome.So I thought to give a try at home.Since the batter requires no fermentation,this recipe is a quick-fix. When I tried this recipe first time at home during my in-laws visit,my mother in law and father in law loved this instant rava idli recipe.Even she took recipe from me.Felt very happy.My kids and husband loved to the core.Here goes my recipe. 

Ingredients:

• Rava 1 cup
• curd 1 3/4 cup( 1 cup plus 3/4 cup,preferably home made curd)
• Eno fruit salt 1 tspn
• salt 1 tspn
• oil to grease idli molds

To Garnish:

• Chopped coriander leaves
• Fried cashew nuts 5 to 10

Tempering:

• oil  1 tbspn
• mustard seeds 1/4 tspn
• urad dal 1/2 tspn
• chana dal 1 tspn
• curry leaves 1 spring
• green chilli 2

Procedure:

• Heat a pan,dry roast rava for 5 to 10 mins in medium flame or until you get nice aroma ,allow it to cool down.
• In another bowl,whisk curd and salt.After the rava becomes cold,mix the rava with curd mixture and keep aside for 10 mins.
• Now prepare the tadka meanwhile,heat oil in pan,add mustard seeds when it just pops add urad dal,chana dal,curry leaves.Saute for 1 more min,then add chopped green chille.
• Pour this temper to the rava curd mixture,mix them well,add chopped,cashew nuts, coriander leaves.( keep few cashews for garnish)
• Add eno salt just before when we ready to make idlis.
• Mix the batter with eno salt and wait for few ( 2 mins)mins until the batter becomes frothy.
• Fry cashew nuts in a pan with 1 tbspn of ghee and keep aside.
• Grease idli molds with oil,place  1 or 2 cashew nuts in each mold and fill each mold with batter.
• Steam cook around 12 to  15 mins .After 15 mins check when they are done.Now switch of the flame and wait for few mins to remove idlie s from plates.
• Enjoy with any chutney of your choice.Usually I prefer with coconut chutney.

Uppindi

Uppindi is a traditional recipe from Andhrapradesh..This is prepared with coarsely ground rice also called biyyam rava. This doesn't taste like regular upma but a little different and awesome in taste.My kids love to have this any time. I used to have uppindi during my childhood days when amma prepared at home.I keep watching all the time when amma was cooking  uppindi...Atleast once in a week we used to have uppindi.

                       Now a days  my kids demanding me to cook this for breakfast.Ofcourse worth the time and effort spend on this recipe. Whenever summer comes I sun dry rice and store rava for later use.when I ask choice between uppindi and dosa for my kids they always choose uppindi...Now coming to the recipe I thought of posting this recipe in BM#55 under the theme  kids delight healthy breakfast recipes.

Ingredients:

• Rice rava 1 cup (sun dried rice grinded)
• Moong dal 2 tbspns
• Red chillies 3small
• Onion 1 chopped
• Ginger 2 to 3 small pieces chopped
• Curry leaves 2 strings
• oil 2 tbspns
• salt to taste

Preparation: 

• wash raw rice with water,drain it and keep it in sun light  for one day.
• Later grind rice into coarse powder  and separate flour from rava( I just seive )
• Store the rice in a jar or container.We can use whenever we want to make uppindi.
• Usually I dry more cups of rice and store it .

• Procedure:
• Heat oil in a pan,add mustard seeds,when splutters add chopped onions,ginger redchillies curry leaves.
• when onions enough fried( should be roasted well) add moong dal( key ingredient) fry well few more mins
• Now add Rice rava which is sun dried and fry few more mins.
• Add 2 cups of water and salt, and let it boil few mins( 3 to 4 mins) in medium to high flame,when the water completely absorbs rava,reduce flame to low and cover the pan with a tight lid.
• Let it cook around 20 mins your uppindi is ready( you can see bottom slighlty roasted and uppindi almost cooked,we love the roasted part)
• Yummy uppindi is ready..This our favorite breakfast for the whole family.Kids love it more than dosas.worth the time and effort spent on this recipe.
• Enjoy uppindi just like that or have it with potato curry)
  

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Pesarattu upma

Pesarattu upma is a popular Andhra breakfast which is very good in taste and healthy recipe too.Here pesarattu means whole moong daal dosa and we can prepare this dosa with yellow moong dal too.But in a traditional method or in restaurants they serve with whole  green moong dal..This is typically served with umpa.The great side dish for this breakfast is allam chutney ,coconut chutney.You can have with  either one or both.This is healthy protein dish which is my favorite too.Coming to upma it is easily made with sooji or upma rava.Iam posting this dish in BM#55 under the theme Healthy breakfast recipes.

Ingredients

For pesarattu

• 1 Cup whole green moong dal
• ginder chopped few pieces( 4 to 5)
• green chilli 4
• jeera 1 tspn
• salt to taste
• chopped onions 3 tbspn.

Procedure:

• Soak whole moong dal in water for whole night or 6 to 8 hrs
• After 8 hrs drain the water and mix ginger,green chilli,jeera, salt, grind into smooth batter.( can add 1/2 cup water while grinding)
• Heat a non stick pan in a medium flame and spread one laddle of dosa slowly.After one side is perfectly roasted turn other side for few secs,then turn again sprinkle chopped onions,green chilli.fold it few secs and take out in a plate.
• Follow the same step for the rest of dosas.

For upma

• 1 cup sooji ( upma sooji available in market)
• 21/2 cups water
• 1small onion chopped
• mustard seeds
• green chilli 3
• ginger chopped few
• curry leaves
• urad dal 1 tspn
• chana dal 1/2 tspn
• oil 2 tspns
• salt to taste

Procedure:

• Heat a pan add oil,when it is hot add mustard seeds.urad dal,chopped onions,green chilli,ginger,curry leaves.
• Fry well all ingredients and add water.
• Let it boil for 10 to 15 mins in medium flame.
• Now slowly add sooji and mix it well.
• Yummy upma is ready now.

Ginger chutney or Allam chutney

• Ginger 8 to 10 small peices( 1 lime size allam cut into pieces)
• Tamarind soaked in hot water( gooseberry size)
• Jaggary 1 small pieces grated( lime size or 50 gms)
• mustard seeds 1 tspn
• urad dal 3 tspn
• Methi seeds 1/2 tspn
• Asafodita or hing 1 pinch
• Turmeric a pich
• curry leaves 3 strings
• oil 6 tspns

Procedure:

• Take oil in small pan or bowl heat oil add methi seeds,urad dal,mustard seeds,curry leaves fry well until get nice aroma in a medium flame add hing.switch off the stove.
• Take out extra oil with drainer and separate oil,Now add tamarind paste,jaggary, ginger pieces,salt little turmeric to the mixture..Grind all into smooth paste.
• After grinding add oil to the chutney( which was left after filtering ingredients.)
• Yummy allam chutney is ready.

Coconut chutney recipe here

• coconut frozen or fresh grated 1 cup
• fried chana dal 1/4 cup
• garlic pods 3 to 4 small
• mustard seeds 1/4 tspn
• jeera 1/4 tspn
• curry leaves 1 string
• green chilli 3
• red chilli1
• oil 1 tbspn
• urad dal 1 tspn
• lemon juice 1 or 2 tspns

 Procedure

• Heat oil in a pan fry garlic,green chilli ,jeera for few mins until little raw smell goes off then add grated coconut,fried dal ,fry few mins then switch off the flame.
• when cooled grind all into fine paste..add water as per your taste.For tempering add mustard seeds when fried add urad dal and curry leaves..
• When tadka cools down slowly mix into coconut mixture..add lemon juice and mix it well.

Now enjoy yummy pesarattu with upma coconut chutney and ginger chutney.

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stuffed Idli sandwich

Idli is a traditional breakfast in south Indian households.Idli is a savory cake of south India that is most popular through out the country.Most often eaten as breakfast or as a snack,idlis are usually served in pairs with chutney, sambar or mixtures of dry spices.I usually cook idli once in week. I keep variations in chutney.Now this time it was a little challenging as I wanted to prepare something for my picky eater  who just started her school after long summer break..  .That's when I tried stuffed idli (concept suggested by one of my friend,Vaishali). To my surprise this time lunch box came out empty fully satisfied.Here goes my wonderful recipe.Iam posting this recipe in BM#55 under the theme healthy breakfast recipes.

Ingredients:

•  Idli batter ( for 12 idlis)( I use idli rava 2 cups and urad dal 1 cup for idli batter)
•  1 small onion finely chopped 
• 2 potatoes 
• 1 carrot
• green peas( 2 to 3 tbspns)
• Turmeric powder 1/4 tspn
• Mustard seeds 1/4 tspn
• Oil 1tbspn
• chilli powder very less( optional )
• salt to taste ( very less)

Procedure:

• Heat oil in a pan,add mustard seeds when it starts spluttering add finely chopped onions.when onions fry well add boiled and mashed potatoes,other veggies and fry well.( you may use your choice of stuffing but make sure stuffing should be dry so that it can go as a binding)

• Take a lemon size bowl of the stuffing and pat it as a thin patties to be place above the batter.

• Now take 3 tbspn of  thick idli batter and pour it in idli moulds and keep the flattened stuffing patty in the batter slowly( place the patty carefully else the stuffing may sink in the batter)

On top of each stuffed batter again pour 2 tbspn of batter just to cover the top,and cook it for 20 mins or until idli is well cooked .Yummy stuffed idli is ready.

Tips: always make sure  batter should be thick.
         use more batter in the bottom than top portion.

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Chenna poda

Chenna poda is a cheese dessert from the state of Odisha in eastern India.It is made of well kneaded homemade cottage cheese or chenna,sugar and nuts and is baked for few mins till it is brown. Chenna poda is usually made at home during traditional festivals in Odisha. .It is also served in traditional road side stalls. Chenna poda literally means burnt cheese.It is simple easy absolutely delicious dessert. When ever I visit orissa I love to,eat this sweet.This time when I  go to India sure I won't miss this sweet. Here I prepared with frozen paneer as I don't get enough time to cook paneer  at home..I'm posting this simple paneer or cottage cheese dessert called Chenna poda in Bm#50 under the theme one ingredient different dishes.Here goes my recipe.

Ingredients:

• Paneer 1 cup( preferably fresh paneer)
• Sooji or semolina 1 tbspn( Soaked in water for 5 mins and drained)
• Sugar 1/2 cup
• Ghee 1 Tspn
• Milk 1 tbspn
• Nuts chopped 2 tbspn
• Cardamom powder 1/4 tspn
  
  

Procedure:

• Take a bowl ,add paneer mix it smoothly.Add sugar to it.
• Now add sooji,milk,ghee, dry fruits and cardamom powder,mix it thoroughly
• To get a caramelized effect apply a tablespoon of ghee to the bottom of the baking dish,sprinkle with sugar and hold it slightly above gas stove for few mins.
• When it changes the color or caramelized,then pour the paneer mixture  over the sugar
• Bake it in a preheated oven at 350F around 25 to 30 mins.
• Check inserting a tooth pick.If it comes out clean,then it is done.cool 10 to 15 few mins then ready to eat .you can cut into desired shape and enjoy..

• 

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Paneer pockets

Paneer is the star ingredient in most Indian dishes.Anything with paneer we just love to eat.When I was thinking what else I can cook with paneer,as I already prepared lot of paneer dishes,so thought of doing this easy yummy appetizer.It is great snack during kids parties and get togethers.My elder one is a foodie,he loves to eat paneer any form. Though both my kids are chicken lovers I regret to cook non vegeterian some specific days in a week.Those days I prepare paneer varieties.Yesterday when My son came back from school I surprised with this yummy snack.He just love it.I'm posting this recipe in Blogging Marathon #50 under the theme one ingredient different dishes.Here goes my recipe.

Ingredients

• Paneer 1/2 lb( chopped)
• Jeera 1/2 Tspn
• Onion 1/2 finely chopped
• Ginger garlic paste
• Green chilli 2
• Red chilli powder1/2 Tspn 
• Garam masala power 1/4 Tspn
• Tomato  1/4 chopped ( optional)
• Salt to taste
• Oil 1 tbspn

Procedure:

• Heat oil in a pan,when it is hot add Jeera ,when it starts spluttering add chopped onions fry well then add ginger garlic paste.
• After few mins add tomato ( optional) I prefer without tomato it is more tasty. Fry well then add chopped paneer pieces I just break into small pieces with my hands.
• Fry few mins add garam masala powder red chilli powder and salt. After 3 to 4 mins switch off the stove and garnish with Corriander leaves.
• Paneer stuffing is ready.Now preheat oven to 375F.( Mine is convection mode fan on)
• Take a refrigerated puff pastry sheet half an hr before baking( here I always use pepperidge farm puff sheets usually get it any grocery store)
• Divide the puff sheet into small finger length squares. Stuff 1 or 2 Tspn above prepared paneer inside and fold all sides carefully ( use little water when folding)
• Bake 20 to 25 mins in preheated oven or until those are golden color.
  
  
  

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Methi paneer

Methi paneer is a Mughlai recipe that uses paneer along with fenugreek leaves.This is given more flavour by adding cream milk, yogurt and fenugreek leaves.Paneer being a favorite in our family I keep trying different paneer recipes.This curry has very good flavour and a creamy texture.I always store 2 to 3 paneer packets in my freezer and I keep cooking paneer recipes on vegetarian days.This week I'm posting all PANEER RECIPES in Blogging Marathon #50 Under the theme One ingredient different recipes.Paneer being favorite to my kids specially I  tried cooking paneer with methi say a great combo.Here goes my recipe.

Ingredients:

• Methi(1 Medium bunch)
• Paneer 200gms(cut into cubes)
• Onion -1 big chopped
• green chilli 3
• Ginger garlic paste 1 tspn
• Cashew nuts 5 to 6
• curd or yogurt 3 tbspn
• Heavy cream 2 tbspns
• Tomato 1
• Spices( cloves,cardamom each 2) cinnamon 1 stick
• coriander powder 1 tspn
•  jeera powder 1 tspn
• chili powder 1/2 tspn
• salt to taste
• oil 3 tbspns

Procedure

• Heat 1 tspn of oil and stir fry paneer well just few mins.Remove paneer from the pan and keep aside.In the same oil add chopped onion,spices and green chilli and fry  well until onions turn golden brown and keep aside
• In another pan ,add chopped methi and fry well until methi leaves water and becomes soft, around10 to 12 mins keep aside.
• Now add chopped tomatoes to the pan and fry well until raw smell goes off.( around 5 to 8 mins)
• Make a paste of fried onions with spices and green chilli.Blend tomatoes into fine puree separately.
• Soak cashew in water for 10mins and make into fine paste.Mix cashew and yougurt mixture in 
• a bowl.
• Now heat a pan add 2 tbspn of oil add ginger garlic paste,when it fries well add onion paste and tomato paste followed by coriander powder,jeera powder,chilli powder,salt.Mix it well few mins.
• Add water if the gravy is thick,then add fried paneer, cook 3 to 5 mins add methi ,cashew yougurt mixture.Cook few more mins
• Finally add 2 tbspn of heavy cream and enjoy delicious methi paneer.

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Vankai kothimeera Karam

Brinjal cooked with green chilli and coriander paste is known as vankai kothemeera karam.It is very popular in Andhra.I'm a big fan of brinjal,so brinjal any form would love to taste.I often cook so many non vegetarian  and vegetarian recipes with brinjal.You can see all my recipes with brinjal in my blog.This one is very easyrecipe can be done in 15 to 20 mins.No onion and garlic recipe.Here goes yummy recipe.

Ingredients:

• Brinjal small 5 to 6
• Urad dal 1 Tspn
• Mustard seeds 1 Tspn
• Jeera 1 Tspn
• Curry leaves 1 string
• coriander leaves 1 cup
• ginger 2 small pieces
• green chilli 4 to 5
• tamarind pulp 1 tspn
• Turmeric 1/2 Tspn
• Asofoetida pinch
• Salt as per taste

For Coriander paste: wash 1 cup of Corriander leaves then grind into paste with 2 small pieces of ginger and 4 to 5 green chillies ,tamarind pulp( you may use less or more green chillies as per your spice levels) keep aside.

Procedure:

• Heat 1 tbspn of oil in a pan add mustard seeds, Jeera, urad dal when it starts spluttering add Brinjal pieces cut into long slices  ,turmeric and salt.
• Cover with lid until Brinjal becomes soft .( around 10 to 15 mins)
• When brinjal is almost cooked add Coriander paste to the Pan and fry well until brinjal well absorbs the paste.
• Switch of the stove after 5 mins.Yummy brinjal Coriander fry is ready .
  

Note: you can use onion when you fry brinjal and you may skip tamarind pulp if you doesn't like sour.