Tawa Paneer Masala

As my son loves to eat paneer curries with roti or naan,these days paneer appears in my kitchen more frequently.
Last week I tried this panner tawa masala recipe and it came out very delicious and paired up with naan.
The recipe I adapted from Taraladalal and slightly tweaked to the ingredients available in my pantry.Now off to the recipe....................

Basic Information

Preparation time 15 minutes
Cooking Time     30 minutes
Serves                  3

Ingredients

Ingredient	Quantity
Paneer(cubed)	200gms
Onion(finely chopped)	1(medium size)
Tomato(pureed)	2(medium size)
Green chilly/pachamilgai	2(finely chopped)
Ginger&garlic paste	2tsp
Red chilly powder	3/4tsp
Coriander powder	11/4tsp
Garam masala powder	1/4tsp
Turmeric powder	1/8tsp
Cumin seeds/jeeragam	1/2tsp
Coriander leaves(chopped)	as needed
Kasoori methi leaves	1/4tsp(optional)
Fresh cream(optional)	2tbs
Salt	to taste
Oil	3tbs

For Marination

Ingredient	Quantity
Thick curd/thayir	3tbs
Red chilly powder/milgaipodi	1/4tsp
Turmeric powder/manjal podi	1/4tsp
Kassori methi	1/2tsp

Method

Mix the ingredients given for marinate in a bowl,add the paneer cubes to it and mix it well.Make sure each cube is coated with the marinade.Keep it in a refrigerator 30 minutes.
Heat a pan with 2tsp of oil and shallow fry the marinated paneer cubes till it gets golden and set it aside.Now heat the remaining oil in a pan and saute the onion,green chillies with a pinch of salt till translucent.

Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste cooked well add in the chilly and coriander powder,give it a mix.Add in the tomato puree and cook it till the oil separates.

Now add the fried paneer cubes and give it a mix,add 1/2 cup of water to it.Sprinkle the garam masla powder and cook it a medium flame for 3-4 minutes.

At this stage the fresh cream and stir it well,cook for a minute and remove from heat.Garnish it with some chopped coriander leaves.

Paneer Tawa Masala is ready.

Serve it with naan or roti.

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

• Here I chopped the onion very finely if you want you can coarsely grind in the blender.
• Instead of cream 3 tbs of milk can be used but adding cream gives rich taste.
• Use thick curd for the marination.

Linking to Lets Brunch on Sundays event started by Veena and Priya.

Sumber http://www.naliniscooking.com

Kalkandu Pongal

 As Today is Puratassi last Saturday I made this kalkandu(sugar candy) pongal for Neivedhyam.We make either sakkara pongal or this one for puratassi Saturdays.
This recipe is i more or less like the sakkara pongal in preparation and doesn't need much of ghee.As I was in a hurry I couldn't take nice picture.Will update it soon,here is the recipe...........................

Basic Information

Preparation Time 10 minutes
Cooking Time      20 minutes
Serves                   2

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1/2cup
Moong dhal/pasiparppu	1tbs
Sugar candy/kalkandu	1/2cup+1tbs
Ghee/nei	3tbs
Cashews/mundiri(broken)	1tbs
Cardamom powder/ellakai	1/4tsp
Milk	3/4cup
Moong dhal/pasiparppu	1tbs

Method 

Dry roast the moong dhal in a medium flame till it becomes golden.Powder the sugar candy in a blender to a fine powder.Fry the cashews in 1/2tsp of ghee and keep it aside.

Rinse the rice couple of times and add both the rice and dhal in a pressure cooker.Add 1/2 cup of milk and 11/2-13/4 cups of water.Cook it in a medium flame for 3-4 whistles.After the pressure subsides add the powdered sugar candy to it along with the remaining milk.

After the pressure subsides add the powdered sugar candy to it along with the remaining milk.Add the ghee and cook it for 3-4 minutes.Finally add the fried cashews and cardamom powder,mix it well.Put off the fire.

Serve it warm.

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

• The amount of candy sugar I added was just enough,for more sweet you can increase upto 3/4 cup.
• Saffron can also be added for extra flavor and taste.
  
• The rice and dhal can be cooked in open pot instead of pressure cooker,use 2 cups of water for it.
  

Check out my fellow bloggers participating in Blogging Marathon #33.

Sumber http://www.naliniscooking.com

Paasiparuppu Urundai/Nei Urundai/Moong Dhal Ladoo Easy Diwali Sweet

This is one of our family's favorite sweet and my mom never forgets to make this one and Rava Urundai for Diwali.This is one such simple and easy to make sweet with no fancy ingredients.
Though its easy to make sweet I never tried on my own until last year,as mom was here for Diwali.Last year when she made this sweet I noted it thought of sharing but due to poor lighting the picture were not good. Somehow this year I get a chance to share this recipe,try this simple yet delicious,authentic sweet for Diwali and enjoy.Now off to the recipe.........................

Basic Information

Preparation Time 20 minutes
Cooking Time       10 minutes
Makes                    10 ladoos

Ingredients

Ingredient	Quantity
Moong dhal/pasiparppu	1/2cup
Sugar	1/2cup+1tbs
Ghee/nei	3tbs
Cashews/mundiri(broken)	2tbs
Cardamom/ellakai	3nos.

Method

Fry the cashews in a tsp of ghee and keep aside.In the same pan dry roast the moong dhal in a medium flame till the aroma comes and becomes golden.

Once it cools down powder the roasted dhal in a blender or mixie to a fine powder and set aside.

Now take the sugar and cardamom powder it to a fine powder.In a wide mixing bowl mix both the powdered moong dhal and sugar,add the fried cashews and mix it well.

In a wide mixing bowl mix both the powdered moong dhal and sugar,add the fried cashews.Melt the ghee and add it to the powder,mix it well,at this stage the mixture looks crumbly.

Take a small amount of mixture in the palm and make a small ball.Arrange it on a plate.

Store it in an air tight container.

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

Roast the dhal in a medium flame to get evenly roasted,add the finely chopped cashews.

When you are making larger quantity add the hot ghee for a small amount of mixture and make the  balls.Then melt the ghee for the rest and add it.

Check out my fellow bloggers participating in Blogging Marathon #33.

Sumber http://www.naliniscooking.com

Savory Diamond Cuts/Biscuits Easy Diwali Snack

Another session of Blogging Marathon has started and I chose the theme Festive recipes.As Diwali is around the corner wanted to share some easy recipes which fits to the theme.
Today's recipe is a simple and easy to make addictive tea time snack can be made in no time.This snack is often called as maida kaara biscuits,maida chips.I make this snack for every Diwali as its a favorite for all of us.Here I used all purpose flour to make this snack if you want you can use whole wheat flour for the healthier version.Now off to the recipe.............................

Basic Information

Preparation Time 20minutes
Cooking Time     20minutes
Makes                  21/2 Cups

Ingredients

Ingredient	Quantity
All purpose flour/maida	1cup
Wheat Flour/kothumai maavu	2tbs
Butter/vennai	1tbs
Carom seeds/omam	3/4tsp
Salt	1tsp
Red chilly powder/milagai podi	11/2tsp
Asafoetida/perungayam	a pinch
Baking soda	a pinch

Method

In a wide bowl put everything except oil and mix it well.Sprinkle water little by little and make a stiff dough.Let it rest for 10 minutes.Divide the dough into 3 equal portions.

Heat the oil in a medium flame,meanwhile roll each portion into a thin,7-8 diameter circle.Poke with a fork randomly all over the circle.Using a knife or pizza cutter cut into strips,then cut it diagonally to get the diamond shape.

Carefully remove it from the board by using a spatula.Fry it in the oil till it becomes crisp.Remove it and drain it on a paper towel.

Store in an air tight container after cooling.

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

• The dough needs to be stiff,it should not be loose and roll the dough as thin as possible.
• Instead of butter,ghee or hot oil can be used.
• The oil should be in  a medium flame to get an even cooking.
• Here I used 11/2tsp of red chilly powder for a bit spicier version if you want you can reduce it according to the taste preference.

Check out my fellow bloggers participating in Blogging Marathon #33.

Sumber http://www.naliniscooking.com

Spooky Witch Fingers for October Home Bakers Challenge

Being October Halloween month I chose recipes which fits to the theme for the Home Bakers Challenge,one among the recipe is Witch Fingers.
The recipe is from All Recipes.com with an egg,but I wanted to try without egg as Priya's,eggless version came out good.Just I skipped the egg part and rest of the recipe remains the same.Try this mouth melting witch finger cookies for the Halloween and enjoy,here goes the recipe....................

Basic Information

Preparation Time 15 minutes
Resting Time       30 minutes
Baking Time       25 Minutes
Makes                  35-40 Cookies


Ingredients

Ingredient	Quantity
All purpose flour	22/3cups
Confectionery Sugar	1 cup
Butter/vennai	1cup
Almonds/badam	3/4cup
Salt	1tsp
Vanilla extract	1/2tsp
Almond extract	1/2tsp
Baking powder	1tsp

Method

Combine the butter, sugar and vanilla extract in a mixing bowl. Beat together with an electric beater until fluffy.Now gradually add the flour, baking powder, and salt, continuous beating to make into a dough.Wrap the dough in a cling wrap and refrigerate for 20-30 minutes

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
Remove dough from refrigerator in small amounts. Scoop a tbs of dough at a time onto a piece of waxed paper or a wooden board.
Roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. Cut into the dough with a sharp knife at the same points to help give a more finger-like appearance.
Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25minutes.(for me it took exactly 25 minutes)

After cooling store it in an air tight container

 

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

• If the dough is crumbly add couple of tsp of milk.

Sumber http://www.naliniscooking.com

Kathirikkai Kaara Kulambhu/Puli Kulambhu for Tamizhar Samayal Tuesday

As many you know that we group of friends started a new event named as Tamizhar Samayal Tuesday happenings at 2nd and 4th Tuesday of every month.
Being second Tuesday today I am sharing you all a simple authentic kaara kulambhu aka puli kulambhu,popular in Tamilnadu Cuisine.
There are lots of variation and methods for this kulambhu but today's version is with the sambar powder.
The secret ingredient which makes the kulambhu flavorful is the kulambhu vadagam,dried version of onion with spices used for tempering.This kulambhu vadagam is made during summer time in many households and keep it for a year or two.
Here I used the kulambhu vadagam to make this kulambhu more flavorful,if you don't have just use the mustard seeds and fenugreek for the tempering.Here goes the recipe..............

Basic Information 

Preparation Time - 10 minutes
Cooking Time      - 20 minutes
Serves                  - 3

Ingredients

Shallots( sliced )	8-10
Tomato	1(medium size)
Garlic/poondu	8 cloves
Small round eggplant/kathirikkai	4(thinly sliced)
Sambar powder	11/2tbs
Turmeric powder/manjal podi	1/8tsp
Curry leaves/karivepillai	1 sprig
Tamarind/puli	small lemon size
Peanuts/nelakadalai	2tbs
Kulambhu Vadagam	2tsp
Salt	11/2tsp
Oil	2tbs

Method

• Soak the tamarind in 1/2 cup of water and extract the juice,keep it aside.


• Heat a pan with oil,add the kulambhu vadagam,then toast the curry leaves.Add the peanuts and fry it for a while.


• Saute the onion and garlic till transparent.Then goes in the sliced eggplant/brinjal.Fry it till it changes the color or for 2-3 minutes.


• Now add in the chopped tomato and cook it mushy.Add the sambhar powder and turmeric powder to it and give it a mix.


• Add the tamarind water,salt and a cup of water,cook it in a medium flame till the eggplants get tender and soft.(may take 8-10 minutes)


• Kaara Kulambhu is ready.

Serve it with white rice and vegetable poriyal/kootu,Pappad.

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

• This kulambhu becomes thick  on cooling,so adjust it accordingly.
• As we like it bit thicker version I made it so,instead of kulambhu vadagam a tsp of mustard and 1/4 tsp of fenugreek and cumin seeds can be used.
• This kulambhu can be made without the eggplants also.
• Veggies such a drumstick,raw banana,bitter gourd can also be used.
• Adding peanuts is purely optional, it gives a crunch. 
• Here I used fat cloves of garlic,if you are using small cloves use 12-15 cloves.

Linking this to Tamizhar Samayal Tuesday and 30 Minutes Meal Event  at Vardhini's Space.

Check out my fellow bloggers recipe here.

Sumber http://www.naliniscooking.com

Kozhi Saaru - கிராமத்து கோழிச்சாறு - Village Style Chicken Stew- Guest post for Priya Suresh

Today I am so excited to do a guest post in one of a well known blogger Priya of Priya's Versatile Recipes.She is one such caring person and passionate blogger,never forgets to visit my blog with her lovely words.
Though she is a mom of 3 kids her dedication towards blogging is amazing and like the way she posts.She is a wonderful baker,loves to bake and all her baked goodies are super hit.
When Priya came up with the idea of Rendez vous for newbies I was really happy and excited to be her guest.
I was so much confused about choosing the recipe and finally settled into this recipe as she likes non-veg especially chicken.
Coming to the recipe,its a village style chicken recipe which is a stew like preparation popular in Southern part of Tamilnadu.This saaru/stew goes very well with Idly,dosa,idiyaapam and even plain white rice.

Please check out the recipe here.

Thank you so much for this wonderful opportunity.

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

Sumber http://www.naliniscooking.com