Paneer and Green Peas Pulao

Paneer and green peas pulao is yet another one pot meal with soft and spongy paneer cubes,plump green peas with the flavor of kasoori methi and other spices.This pulao is a good option for lunch box and it tastes good as such or simple onion raitha is the best combo.Try out this delicious,flavorful pulao and here goes the recipe......

Ingredients

Ingredient	Quantity
Paneer(cubes)	20 pieces
Basmathi rice	11/2cups
Green peas(cooked/frozen)	1/2cup
Onion	2no.(medium size)
Tomato	2nos.(medium size)
Green chilly	4nos.
Ginger&garlic paste	2tsp
Red chilly powder	1/2tsp
Coriander powder	3/4tsp
Garam masala powder	1/4tsp
Turmeric powder	1/8tsp
Kasoori methi	1/2tsp
Lemon juice	1tsp
Corianderleaves(chopped)	as needed
Salt	to taste
Oil/ghee	1tbs

For the seasoning

Ingredient	Quantity
Cumin seeds	1/2tsp
Cloves(lavangam)	3nos.
Cinnamon	2nos(1 inch piece)
Star anise	2nos
Bay leaf	1no.
Cardamom(ellakai)	2nos.

Method

                            Soak the basmathi rice for 15 minutes and cook it with 13/4 cups of water and separate the grains,keep aside.Fry the paneer cubes to a golden color with a tsp of oil and set aside.
Keep oil in a pan with medium heat,crackle the cumin seeds and other spices given in the table for the seasoning.Add the onion and slit green chillies,saute with a dash of salt till transparent.Once the onion is done add the ginger&garlic paste,fry it for a minute then tomato and cook it mushy.

Now add all the powders and salt and stir it well.Then add the green peas and 1/2 cup of water and cook in a low flame for 2 minutes.

At this stage add the fried paneer and kasoori methi,mix it well till everything blends.Finally add the coriander leaves and turn of the stove.

Add the cooked rice to this mixture,mix it well and add a tsp of lemon juice,coriander leaves.

Paneer and green peas pulao is ready.

Enjoy.........................

• Frying the paneer is purely optional or the paneer cubes can be soaked in warm water and used.
• Using of ghee gives a very nice fragrance to the pulao.
• If you are using frozen peas or fresh peas the add it with onion and saute.
• Fried cashwes can be added for garnishing which gives extra rich taste.
• Other veggies such as capsicum,carrot and  beans can also be added.

Check the blogging marathoners in blogging marathon#12 here.
Sumber http://www.naliniscooking.com

Paneer Bhurji/Scrambled paneer

Today is the day 1 of blogging Marathon#12 and I will be blogging under the theme 7 days of paneer dishes.The recipe is paneer bhurji which is a simple paneer preparation which resembles scrambled egg.It goes very well with rotis and paratha or it can be used as a stuffing for many recipes such as sandwich,kati rolls and panner masala dosa.Now on to the recipe.......

Ingredients

Ingredient	Quantity
Paneer(crumbled)	200gms
Onion	1no.(medium size)
Tomato	2nos.(medium size)
Green chilly	2nos.
Ginger&garlic paste	11/4tsp
Red chilly powder	1/2tsp
Coriander powder	3/4tsp
Garam masala powder	1/4tsp
Turmeric powder	1/8tsp
Cumin seeds/jeeragam	1/2tsp
Corianderleaves(chopped)	as needed
Salt	to taste
Oil	1tbs

Method

                                 Heat the pan with oil and crackle the cumin seeds and saute the onion and green chillies till the onion becomes transparent.Add the ginger&garlic paste to it and fry it till the raw smell goes away.Then add the tomato and cook it mushy.

Once the tomato is cooked well and mushy add in all the powders,salt,give a good mix till it blends together.Add 1/4 cup of water and let it cook for one boil.Now add the crumbled paneer and mix it well and keep it in a low flame,cook it for 2 minutes.Finally add the coriander leaves and turn of the stove.

Serve it with rotis.

Enjoy...............

• If you are using frozen paneer,thaw it and soak in the hotwater for 10 minutes.Then grate it or pulse it in a blender.
• Veggies such as capsicum can also be added for extra taste.

Check the blogging marathoners participating in Blogging Marathon #12.
Sumber http://www.naliniscooking.com

Kondakadalai Kathirikai Kaara Kuzhambu/Black Channa and Brinjal in Spicy Tangy Gravy

This is a very popular spicy and tangy kuzhambhu with lentils and other spices which popular in our households.Today I made it with brinjal/eggplant and black channa.It goes very well with rice and doesn't need any special side dish,papad is the best combo.This kuzhambu tastes even better the next day and can be stored in the refrigerator for two days.Here is the recipe.....

Ingredients

Ingredient	Quantity
BlackChanna(kondakadalai/soaked/cooked)	3/4cup
Onion(chopped)	2nos(medium size)
Garlic	10-15 cloves
Tomato	2nos.(medium size)
Brinjal(small,round)	3nos.
Sambhar powder	1tsp
Chilly powder	1/2tsp
Coriander powder	1tsp
Turmeric powder	1/2tsp
Coconut paste	4tbs
Tamarind paste	1tbs diluted with 1 cup of water
Sesame oil	2tbs
Salt	to taste

For the seasoning

Ingredient	Quantity
Kuzhambu vadagam	11/2tsp
Curry leaves	1sprig

Method


                   Keep a pan with oil in a medium flame and fry the vadagam and curry leaves then add the onion,saute it for a minute follows the garlic.Fry it till both onion and garlic get slightly transparent.Add the tomato,salt and cook it soft.

Add the brinjals and fry it for a minute then add all the powders and give it a mix.Now add the tamarind water and allow to cook till the raw smell goes away.

Once it becomes thick add the coconut paste and cook it for 2-3 minutes and finally add the cooked black channa and cook it for one boil.

Spicy and tangy kara kuzhambu is ready.

• Kuzhambu vadagam can be substituted with a tsp of mustard seeds and1/4tsp of fenugreek seeds.
• Instead of sambhar powder 1/2tsp of chilly powder and 1/2tsp of coriander powder can be used.But adding sambhar powder gives a nice flavor and taste to the kuzhambu.
• Adding coconut paste is important,it balances the spicy and sour taste of the spices used.

Linking this to Dish it out -Brinjal and Garlic event hosted by Sangeetha of Spicy Treats.
Sumber http://www.naliniscooking.com

Beans Poriyal

Poriyal is made everyday in most of the South Indian families for lunch to accompany with the main course such as sambhar or kuzhambhu.Poriyal can be made with single or mixed veggies in which a vegetable(s) is cooked along with some dhal and seasoned.To make it even more tasty grated coconut is added. Today's recipe is going be a such simple and healthy beans poriyal.Coming to the recipe I added green peas along with the flat beans to make it healthy and tasty,my kiddo wants green peas in his food.Now on to the recipe......

Ingredients

Ingredient	Quantity
Beans	1/2lb
Green peas(cooked)	1/2cup
Onion	1no.(small size)
Green chilly	4nos.
Turmeric powder	1/8tsp
Coconut(grated)	3tbs
Curry leaves	5-6 leaves
Salt	to taste
Oil	2tsp

For the Seasoning

Ingredient	Quantity
Mustard seeds	1/2tsp
Urad dhal	1tsp
Dried red chilly(broken)	1no.
Asafoetida	a pinch

Method

                        Wash and chop the beans to 1/2 inch pieces,pulse the coconut with green chillies in a blender without water.Cook the green peas till soft and tender if it is dried and soaked one.
Heat a pan with the oil,crackle the mustard seeds then urad dhal and add the dried chilly,asafoetida.Saute the onions and curry leaves with a pinch of salt.

Once the onion is transparent add the beans and stir it till it changes the color.Now add a cup of water and salt,cook it covered in a slow to medium flame till the beans get soft and tender.

Add the green peas and give it a mix,finally add the coconut.Stir it for a minute and switch off the stove.

Simple beans poriyal ready.

Enjoy..................

• If fresh or frozen peas is used then it needs to be sauteed along with the beans.
• Adding coconut is purely optional but it gives a nice taste.
• Instead of green peas cooked channa dhal or moong dhal can be used.

Sumber http://www.naliniscooking.com

Sakkara Pongal/Sweet Pongal

                                                   Wish you all Happy Pongal

Hope everyone had a great and fun filled Pongal celebration.Usually for Pongal celebration we make both sakkara pongal and milk pongal along with pongal kottu.This year I made only sakkara pongal since I have severe sinus infection and cough,could't make rest of the dishes.There are lots of versions of sakkara pongal with different cooking methods such as open pot,pressure cooker method.Today I made it in pressure cooker which is very easy to make and now on to the recipe....

Ingredients

Ingredient	Quantity
Raw rice/Pacharisi	3/4cup
Mong Dhal	11/2 tbs
Jaggery(paghu vellam)	11/4cup
Sugar	2tbs
Ghee	1/2cup
Cardamom powder	1/2tsp
Cashews(broken)	2tbs
Raisins(optional)	1tbs

Method

                             Wash the rice for 2-3 times and soak it for 10 minutes and drained.
Heat the pressure pan and dry roast the moong dhal to a golden color or till nice aroma comes out.Now add the rice,fry it for a minute and cook it with 23/4 cups of water for 3 whistles in a medium flame.

Meanwhile melt the jaggery with 3/4 cup water and strain it with a strainer to remove the scum particles.Fry the cashews in a tsp of ghee to a golden color.Once the rice and dhal is ready,mash it with a ladle slightly, add the jaggery syrup to it and turn on the stove.

Mix it well,now add the sugar and let it cook in a medium flame for 2 minutes.Add half of the ghee and bring it to a boil and stir in to prevent burning.

Finally add the fried cashews,cardamom powder and the remaining ghee,mix it well.Cook it for a minute then turn off the stove.

Delicious Sakkara pongal is ready.

Enjoy........................

• Milk(1/2 cup) can also be added along with water(reduce the amount of water accordingly).
• Pongal becomes thick upon cooling,turn off the stove when it is in a slightly running consistency.
• If the pongal becomes thick add 1/2 cup of hot milk with a tsp of sugar and mix it well.

Sumber http://www.naliniscooking.com