25 November 2014

Paneer Tikka Masala | Paneer Recipes

Its been really long time of making paneer, Most of my readers know that my hubby is not a paneer lover. So cooking only for me is very tough. Thats y this page has less number of paneer recipes. But once in a while he can taste the gravy version,  Paneer butter masala is one of his favorite. So i thought i can make paneer tikka masala. / Gravy.  With little spicy and creamy. He says thumbs up !

Paneer tikka masala is an indian side dish which is made out of paneer tikka , onion paste,tomato puree and other spices along with cream/milk/ yogurt.Usually it is served for the butter naan/ phulka / jeera rice and plain rice. The paneer tikka can be grilled or oven roasted or pan fried. The spices should be balanced with tikka . So smokey flavor of paneer and masala's are well blend in the gravy.

Do check out my other paneer recipes !
Palak paneer
Paneer Parantha
Paneer Jalfrezi
Paneer Korma
Paneer Butter Masala
Kadai Paneer Masala
Shahi Paneer






Varagu Arisi Adai (Varagu adai) | Kodo millet recipes

I have a cup of Varagu Arisi/kodo millet left over , so i do not want to making the same, upma and idly and dosai, instead i wanted to try Adai recipe becoz its been really really long of making Adai, at one point i thought i forgot all the adai recipes ! it happens, So to take back my memories towards adai i soaked everthing and grind and prepared, To my surprise it was delicious, in a healthy way.

Adai is a healthy recipe which has almost most of the protein rich dals along with Rice. Usually it is served with Jaggery, Butter and Avail. I like all accompaniments with Adai some times i do not want any side dish. This time when i checked pantry i have masoor dal , barley , horse gram and rest of the usual dals. Without any second i soaked all together. The Result is ultimate.


Usually my mother never measures anything she just throw what ever in hand. Every time its super duper. also If adai means she use only coconut oil and some chopped coconut . This combination never goes wrong. Also cannot take more than one, Because it will be thick, yet cooked and more crispy.

23 November 2014

Schezwan Dosa Recipe |Mumbai Street Food

As i promised the surprise recipe is schezwan Dosai which is a famous mumbai street food.Very popular among the youngsters, kids, adults. The filling is made out of schezwan sauce,also there will be a spread over the dosa once its cooked, Its a kind of spicy stuffed dosai which is served with coconut chutney and sambhar.  as we all know that mumbai is famous for chat recipes and street food recipes. I have tasted many street food varieties over the trip to mumbai. 

Though i have not personally tasted this schezwan dosai in  Mumbai street food, it sounded good when i want to try something different using the Schezwan Sauce. Our family is pakka south indian foodie's, so this combination of indo chineese recipe is hit and i should admit that one of the great fusion recipe. 

I have given a clear instruction and explanation of how to prepare and how it can be customized. Pls go through it. I am sure your kids will love this fusion recipe. 

To see other popular streeet food category on this blog is 






21 November 2014

HomeMade Schezwan Sauce Recipe | How to Make Schezwan Sauce ?

I never  thought that i would prepare my own schezwan sauce at home. Yes i am a Spicy lover, But i always opt for plain Veg fried Rice, And hubby is just opposite who always wants Schezwan fried Rice. The making of own Sauce happened as i have 2  cups of left over cooked basmathi Rice. I thought i can make instant Schezwan Rice, But happened to make my Very own Schezwan Sauce. I searched google and came up with own variations and measurements. But this sauce is very handy , you can make multiple Chinese cuisine and some fusion recipes. Spicy lovers do make it bulk and treat yourself whenever you want. This is very handy and Tasty and spicy too.

Usually , Home made schezwan  sauce is prepared by keeping the flame high , so that you can feel the fiery smokey taste in the Rice and noodles. so when you prepare Make sure you are ready with all the mentioned ingredients. So you should be prepared before you start, because everything is going to be in high flame.In the below explanation i have clearly said about the change of high and low flame.please read it  before you proceed.
I do prepared the Schezwan fried Rice immediately Also captured :) But My next recipe is not Fried Rice , its something fusion  ! Guess ?What....I promise you will be surprised about the recipe.

18 November 2014

Ennai Kathirikai Kuzhambu | Brinjal Gravy (South indian Version)

I am a brinjal Lover, Do u know that ? Yes , you can see varieties of recipes here that i use to prepare with brinjal . I do make every week thrice. So it depends on what variety i get from market. some time i get a big one to do some Brinjal Tawa Masala some times medium size to make sambhar. Some Times Small variety we call it as pinchu (baby) to make pulikuzhambu as well simple stir fry. 

My pulizhambu recipe is very similar to this Ennai kathirikai kuzhambu , But here i have marinated the brinjal in the spicy powder. Which nicely blends while cooking and sauteing with tomato. This is one of the yummiest gravy among the south indian kuzhambu variety , Any one can try and can do the magic. 

What is Ennai Kathirikai Kuzhambu? 

Baby brinjal is stuffed with spice powders, then cooked with Tomato and tamarind Gravy with generous amt of oil. Which gives a yummiest thick gravy and can be paired up with Steam Rice. 

While serving with rice , it requires only 2 tbsp ,  as it has nice colors, you cannot take like other kuzhambu/Gravy quantity. Minimal Kuzhambu is enough for a plate. 




Spicy Masala Corn(cup corn) | Evening Snacks

Me and my mother are lover of Smoked Corn , which my amma use to do whenever she gets the corn.I always opt for plain cup corn yes butter +  salt version. But  My sister entire family loves masala corn. So this is for them. 

My sister daughter use to bug me for masala corn whenever she visits. I also got the opportunity to click ,this time i slightly changed the spicy version, instead of red chilly powder i used the chilly flakes, which is mild spicy and tasty. 

Do check out my other corn recipes 



16 November 2014

Veg Fried Rice (Indo chineese Version) | Restaurant Style Veg Fried Rice

I have already shared the veg fried Rice recipe, most of the people /readers knew that i am a hugeeee fan of this rice, also i would like to take it along with coconut chutney (weird combo) . Now i slowly adopting myself with the dry chineese combo for the fried rice, though not with gravy type. I usually take gravy(chineese version) with Phulka / naan , never tasted it with Fried Rice.

Last time when i updated the veg fried rice, i added soya sauce, and no color veggies . This time i wanted to try restaurant style veg fried rice, becoz i always fascinate about their separated long basmathi rice with colorful veggies , So i planned the side dish then proceed with my own variations, Yes i can say i am close to that, but still this time i have not added the soya sauce instead i added the Red chilly sauce. I am super happy with the result and separated long rice with colorful veggie?is n't it?

I have some left over basmathi rice, which i used it for the ghee rice, it was super hit at home . So try on guys i am sure you can surprise your family.
PS:
I have no idea how they take the rice using those sticks. It is just for the Photo i have kept it

14 November 2014

Kara chutney Recipe | Side dish for Idly / Dosai

Its been really long of posting chutney recipes, So sudden thought makes me to try this kara chutney, Name itself is tempting right? The taste also tempts you to go head with one more idly . Yes its indeed delicious and spicy chutney, If you do not want spicy chutney check out my other Chutney recipes, But this one is apt spicy flavored chutney, so no compromise on spicy part. The tempering of chutney is done with sesame oil so it will balance the spicy taste, So not to worry about that. 

I have given two method of tempering , you can adopt any one, personally prefer the second method which is raw but tempered. This kara chutney is a chettinadu special recipe which is prepared for the accompaniments for the vella paniyaram/ idly / dosai. Chettinadu recipes are famous for the unique flavor, and freshly prepared masala's. I am sure this chutney has a special place in your house after you tried. 

This cute bowl from Kalpana(lifewithspices) . she gave me long month back, i was waiting for the right recipe to use this bowl . Felt its good for chutney. So today i got the opportunity to shoot Thanks kalpana, its indeed cute, and i loved my shoot. 

13 November 2014

Varagu Arisi Upma (kodo millet recipes) | Millet Recipes

Past one year , i have been tasting/making millet recipe in my home, though i have not updated much, i have tasted many varieties, Be it kanji , or briyani or pulao , we can just completely replace the Rice, Its Very healthy and most of all Its Filling.  Millet has many health benefits .

What is millets? 

Millet are the group of  highly variable small seeded grasses. widely grown around the world as cereal crops or grains forfodder and human food.The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa (source wiki ) 

Millet is tiny in size and round in shape and can be white, gray, yellow or red. The most widely available form of millet found in stores is the hulled variety, although traditional couscous made from cracked millet can also be found. The term millet refers to a variety of grains, some of which do not belong to the same genus. , millet is a grain that should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. (source Google) 
The below picture is the Varagu Arisi / Kodomillet. 



Preparation Time : 10 minutes
Cooking time : less than 20 minutes
Servings - 3 people.

Ingredients:

Varagu Rice - 3/4 cup
Mixed vegetables - 1/2 cup
salt - as required
red chilly - 3 nos
hot water - 2 cup + 1/4 cup
ginger - 1 tsp grated.
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
oil - 1 tbsp
curry leaves - few to temper


Method:
Finely chop the vegetables, i have used onion, yellow pepper few beans, carrot and potato. If u like you can use Tomato too , Heat the kadai and pour the oil once hot add the mustard seeds once cracked add the urad dal , then add the red chilly or green chilly , then add mixed vegetable. saute it for a minute.
.

Cook the vegetable in the medium flame till its half cooked Mean while boil the water. Once the vegetables are half cooked, add the salt and varagu rice(kodo millet recipes) , and mix well, once everything blend, add the 2 cup of  hot water and mix once again. keep the flame in the medium and close the kadai.

wait for 10 minutes and open the lid, you can see the cooked Upma, if not wait for  5 more minutes and open , just give a nice mix,.. Yes your upma are ready.if u feel still the upma is not cooked then add the 1/4 cup of hot water again and keep the flame in the medium. then open and see the cooked upma . Just serve it with Coconut chutney / other chutneys or sambhar


Note:
  • I would suggest to try this upma with Varugu, samai or kudraivalli millet than kambu or thinai.
  • You can avoid the Onion completely and can make no onion and no version of upma.
  • Hot water gives the cooking of upma much more easier, 
  • If u are trying with other Millet varieties the water ratio may differ. 
  • It stayed good till night . 


12 November 2014

Guacamole Dip | Vegetarian Dip Recipes

Chennai weather is damm good ,  some toasted sandwich and cup of Tea is the right way to enjoy the climate, Heard the weather condition continues for next two days . Coming to today recipe is a vegetarian Dip which can be used for the fried recipes as well as stuffing for the sandwiches. It is prepared using the Avocado Fruit, and the name of the recipe is GUACAMOLE 

Guacamole is an avocado based dip that originated from the aztecs in Mexico. It has also become a part of american dip, salad, condiment . It is traditional made by smashing the avocado and sea salt using the mortal and pestle.some recipes call for onion ,tomato , coriander leaves,  lime juice and green chilly & some additional seasonings. (source wiki)

I have taken as such, infact i loved the dip a lot, i do not expect any tortilla chips or bread to make sandwiches. I have prepared this recipe couple of months back. I totally forgot, when i checked my draft i thought this is a right time to post ,Pls try and give me the feed back . Please ensure you are using the Ripe Avocado.