Capsicum and Paneer Paratha

As my kiddo loves stuffed paratha and paneer made a stuffing with capsicum and paneer for his lunch box.He enjoyed each and every bite it seems and the lunch box was empty.Now this paratha has become one of his favorite and wants for his lunch box weekly once.This paratha is off to the final day of week 2 Blogging Marathon#34 under the theme cooking with Capsicum.Here goes the recipe...................

Basic Information

Preparation time 20 minutes
Cooking Time     15 minutes
Makes 4

Ingredients

For the Paratha

Ingredient	Quantity
Wheat Flour/ gothumai maavu	11/2 cups
Oil	2tsp
Salt	3/4tsp
Water	to knead

For the stuffing

Ingredient	Quantity
Capsicum(red,green)	1/2cup(finely chopped)
Paneer/cottage cheese	1 cup
Green chilly(finely chpped)	2
Turmeric powder/manjal podi	a pinch
Cumin seeds/jeeragam	1/2tsp
Garam masala powder	a pinch
Salt	1/2tsp
Coriander leaves(chopped)	2tbs
Oil	2tsp

Method

Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
Meanwhile prepare the stuffing,heat a skillet with oil and crackle the cumin seeds,add the chopped green chilly and add the finely chopped capsicum and saute it for a minute. Now add the paneer and salt,turmeric powder,give it a mix.

Finally add the coriander leaves and put off the flame.Set it aside,let it cool completely.

Take a lemon sized dough and flatten into 3' disc and keep the 11/2-2 tbs of stuffing and seal it.

On a floured surface roll it into 6-7 inch paratha of desired thickness.

Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil or butter or ghee according to your preference.

Serve it raitha,pickle,ketchup or curry of your choice.

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

• Here I used two colors of capsicum,if you want to make it colorful add the yellow,orange color capsicum also.
• Don't keep the stuffing  in the flame for long time after adding the paneer,it may get rubbery.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Mor Kulambhu Tamizhar Samayal Tuesday

In our households morkulambhu is made slightly in a different way ether with masala vadai or urad dhal vadai which I shared already.
But today's version is a no onion garlic recipe adapted from Cooks Joy.It tasted heavenly with simple potato fry.I used chayote(chow chow) can be made with veggies like white pumpkin,okra and zucchini.Now off to the recipe........................................

Basic information

Preparation time 10minutes
Cooking Time     10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Beaten Curd/thayir	1cup
Chayote/chow chow(cubed)	1(appro.1 cup)
Oil	2tsp
Salt	1tsp
Red chilly	1 (broken)
Turmeric powder/majal podi	1/8tsp
Curry leaves/karivepillai	4-5 leaves

For the Masala Paste

Ingredient	Quantity
Coriander seeds/dhaniya	2tsp
Urad dhal/ulutham paruppu	2tsp
Fenugreek seeds/vendahyam	a pinch
Red cilly/varamilagai	1tsp
Cumin seeds/jeeragam	1tsp
Coconut(grated)	11/2tbs

Method

Cook the chayote in a boiling water with a pinch of salt,drain the excess water after cooking and keep it aside.
Dry roast the coriander seeds,red chilly urad dhal till the aroma comes out,let it cool down.To this add the green chilly,coconut,ginger and cumin seeds.Grind it to a fine paste with water.

In a bowl take the curd and add 1/2 cup of water,whisk it,to this add the ground paste,turmeric powder,salt and mix it well.Transfer to a pan and allow it to boil in a medium flame for 6-7 minutes,now add the cooked chayote pieces,let it cook for one boil.put off the fire.Now in a pan do the tempering with mustard seeds,asafoetida,red chilly and curry leaves.Pour it in the kulambhu and mix it well.

Mor kulambhu is ready.Serve it with rice.

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

• Do not boil the kulambhu for long time after adding the vegetable.
• Use one day older curd/yogurt to get a nice taste.

Sumber http://www.naliniscooking.com

Capsicum and Peanut Chutney

Today's recipe for Blogging Marathon #34 under the theme cooking with Capsicum is a simple yet delicious chutney.
This chutney I learned from one of my friend who makes excellent and innovative chutneys with veggies.
She uses sesame seeds also along with the peanut,as I ran out of sesame seeds used peanuts only for this chutney.
Addition of sesame seeds is an added flavor for the chutney.Now off to the recipe...................

Basic Information

Preparation Time 10 minutes
Cooking Time 10 minutes
Serves 2

Ingredients

Ingredient	Quantity
Green Capsicum/kudamilagai	1/2cup(chopped)
Peanuts/verkadalai	1/4cup
Green Chilly/pachamilagai	3-4
Garlic/poondu	1 fat clove
Tamarind/puli	peanut size
Coriander leaves/kothamalli	4-5 strands
Salt	to taste
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/4tsp
Urad dhal/ulutham paruppu	1/2tsp
Asafoetida/perungayam	a pinch
Curry leaves	4-5 leaves

Method

Heat 2 tsp of oil in a pan and fry the peanuts and green chillies till it turns golden.Now add in the chopped capsicum and saute it till the capsicum become soft and tender.Let the mixture gets cool down.

After cooling put the mixture in a blender,to this add the chopped coriander leaves,garlic,tamarind and salt.Pulse it for 15-20 seconds then add little water and grind it to a bit coarse paste.Tranfer it to a bowl.Now heat a pan with a tsp of oil and do the tempering and add it to the chutney.Mix it well.

Simple and flavorful chutney is ready.

 

Serve it with idly or dosa.

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

• Fry the peanuts in a medium flame to get fried evenly and the amount of chilly can be adjusted according to personal preference.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Capsicum Rice - No onion and Garlic Version

Another session of Blogging Marathon has started and for this session I chose the theme,Cook with Capsicum.So for the next following 2 days I will be posting capsicum aka bell pepper recipes.
Today's recipe is as simple and signature South Indian variety rice with the loads of flavor.The highlight of the recipe is the freshly ground spice powder.This rice is a perfect one pot meal for lunch box and tastes great with raita and chips,pappads.Here goes the recipe.........................

Basic Information

Preparation time 10 minutes
Cooking Time      20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Raw rice or Basmathi rice	1cup
Capsicum/kudamilagai(chopped)	1(appro.1 cup)
Oil	1tbs
Salt	1tsp
Cashews/mundiri(broken)	1tbs(optional)
Curry leaves/karivepillai	4-5 leaves

For the spice powder(to roast and grind)

Ingredient	Quantity
Dried Red chilly/varamilagai	3
Coriander seeds/dhaniya	1tbs
Bengal gram dhal/kadalaparuppu	2tsp
Peanuts/nila kadalai	1tbs
Sesame seeds/yellu	1tsp(optional)
Coconut(grated)	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Urad dhal/kulutham paruppu	1tsp
Bengal gram dhal/kadalaparuppu	1tsp
Asafoetida/perungayam	a pinch

Method

Cook the rice in a pressure cooker or rice cooker with a pinch of salt and few drops of oil.Care should be taken not to cook too soft.Once the rice is done,cool it completely.
Meanwhile heat pan and dry roast the red chilly,channa dhal,coriander seeds to a golden,then add the grated coconut and sesame seeds and fry it for a minute.

Let it cool down,powder it to a coarse powder.Keep it aside.Heat a pan with oil and do the tempering with the ingredients.

Add the cashews and curry leaves then goes in chopped capsicum,saute it with a pinch of salt for a minute or two.Cook it covered till the capsicum is soft.Now add the ground spice powder,salt.

Mix it well and put off the fire.Add the cooked rice to it and mix it gently till everything combined well.

Delicious and flavorful capsicum rice is ready.

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

• Here I use basmathi rice,if you want you can use the regular rice.
• Dry roast the whole spices in a low to medium flame to get cooked evenly without burning.
• Peanuts can be added in seasoning also instead of powder but it gives an extra flavor.

Check out my fellow bloggers participate in Blogging Marathon#34.

This recipe is off to Linking to Lets Brunch on Sundays event started by Veena and Priya.

Sumber http://www.naliniscooking.com

Chettinadu Cauliflower Soup

This is a simple and flavorful soup with Indian spices and the recipe I noted down long time back from a Tamil Magazine.
This soup can be either served as an appetizer or can be mixed along with white rice like rasam with some veggie fry.
Its a kind of healthy and  balanced food,moong dhal is used for thicken the soup and its a complete meal if it is served with toast or rice.
I personally prefer to have it with white rice for a comforting lunch,but today I had it like soup along with some toast as I have severe cold.Off to the recipe......................

Basic Information

Preparation Time 10 minutes
Cooking time       20 minutes
Serves 3 (generously)


Ingredients

Ingredient	Quantity
Cauliflower(small florets)	11/4cups
Moong dhal/paasiparuppu	3tbs
Onion(finely chopped)	1(medium size)
Tomato(chopped)	1(medium size)
Garlic/poondu	3 cloves
Green chilly/pachamilgai	4-5(cut into strips)
Ginger/inji	1/2' piece
Turmeric powder	1/4tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Lemon juice	1-2tsp
Salt	1tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Cloves/lavangam	4
Cinnamon/pattai	1 ich piece
Star anise	1
Bay leaf/biriyani ilai	1
Fennel seeds/sombu	1/4tsp
Cumin seeds/jeeragam	1/4tsp
Black stone flower/kalpaasi	1

Method

Cook the moong dhal with enough water in a pressure pan or cooker 3-4 whistles.Put the  cauliflower florets in boiling water with a pinch of salt and turmeric powder.Cook the till the cauliflower is 3/4th done,drain the excess water and pound the garlic and ginger in a mortar,keep it aside.
Heat a pan with oil and do the tempering with the ingredients given add the onion and green chilly.Saute it till transparent,then goes i the ginger and garlic.Cook it till the raw smell goes off.

Now add the chopped tomato,cook it until mushy,then add in the cooked and mashed dhal.Add in around 11/2- 2 cups of water.

Add the salt and let it boil for 3-4 minutes,now add the cooked cauliflower florets.Cook it 3-4 minutes in a medium flame,finally add the coriander leaves and lemon juice.Put off the fire.

Cauliflower soup is ready.

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

• Remove the bay leaves and other whole spices from the soup before serving.
• Here I used only green chillies for the spiciness if you want it to be spicier for rice add 1/4 tsp of chilly powder or can increase the number of green chillies.

This is off to Cooking from Cook Book Challenge November week 2.

Sumber http://www.naliniscooking.com

Rice Pakoda/Pakora

 

The weather here is getting cold all of a sudden and craving for some crispy snacks along with tea.When I checked my fridge I had some left over cauliflower florets some cooked rice then immediately got the idea of making this soft crispy pakodas when my mom made once.
This pakoda is bit crispy outer and soft inside and it tastes great when its served hot along with a cup of tea.Try this yummy and instant pakodas for snack time,now off to the recipe........................

Basic Information

Preparation Time 10 minutes
Cooking Time     15 minutes
Serves 2

Ingredients

Ingredient	Quantity
Cooked rice/sadham	3/4cup
Gram flour/kadalamaavu	1/2cup
Corn flour	1tbs
Onion(finely chopped)	1(medium size)
Cauliflower(sliced)	1/4cup
Potato(finely sliced)	1(small size)
Garlic/poondu	3 cloves
Green chilly/pachamilgai	4-5(cut into strips)
Ginger/inji	1/2' piece
Fennel seeds/sombu	1/2tsp
Turmeric powder	1/8tsp
Curry leaves/karivepillai	1 sprig
Coriander leaves/kothamalli	1tbs(chopped)
Salt	to taste
Oil	for frying

Method

In a mortar pound the fennel seeds,ginger and garlic to a coarse paste,set it aside.Heat the oil in the frying pan and keep it in a medium flame.
Take the cooked rice in a bowl and slightly mash it,to this add the gram flour,corn flour and a tsp of hot oil.To this add everything except oil and mix it well without adding any water.The moisture in the onion and rice will be enough.

Take a handful of mixed dough and sprinkle in the hot oil,cook it in a medium flame till it becomes crisp and golden.Remove it from the oil and drain it on a paper towel.Continue for the rest of the dough.

Crispy pakoda is ready.

Serve it hot along with ketchup and tea.

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

• Veggies such a finely chopped cabbage,capsicum,carrot can also be used.
• This pakoda tastes cripsy and delicious when it is served immediately.
• A pinch of cooking soda can also be added.

This recipe is off to SYS.W October 2013 event started by Viji of Virunthunna Vaanga.For more details about the event please check in FB Page.

Sumber http://www.naliniscooking.com

Vazhakkai Varuval/Raw Banana Fry

For comforting lunch I always make some fry,rasam or dhal along with white rice.This raw banana fry is slightly different from what we make which I noted down it from a T.V show.The highlight of this recipe is the added flavor from freshly ground garlic and dried red chilly.Now off to the recipe...................

Basic Information

Preparation Time 10 minutes
Cooking Time      20 minutes
Serves 2(generously)

Ingredients

Ingredient	Quantity
Raw banana/vazhakkai	2
Onion(finely chopped)	1(medium size)
Garlic/poondu	3-4 cloves
Dried red chilly/varamilgai	4-5
Coriander powder	1/2tsp
Gram flour/kadalamaavu	1tsp
Turmeric powder	1/8tsp
Mustard seeds/kadugu	1/2tsp
Curry leaves/karivepillai	5-6 leaves
Salt	to taste
Oil	2tbs

Method

Peel the skin of the raw banana and cut into small pieces,put it in water to prevent browning.
Grind the red chilly and garlic to a coarse paste without adding too much of water.Heat a pan with 11/2 cups of water,add the raw banana pieces and cook it till 3/4 with a pinch of salt and turmeric powder. Drain the excess water and keep it aside.

Heat a pan with oil,crackle the mustard seeds then toast the curry leaves.Add in the chopped onion and saute it with a pinch of salt.Once the onion becomes transparent add the ground paste,turmeric powder and salt.Add the cooked raw banana pieces and mix it well.

Cook it for couple of minutes in a medium flame,then add the coriander powder and gram flour to it.If needed add a tsp of oil and cook it for another couple of minutes or till it gets golden color in a medium flame.Stir it in between to prevent burning.

Vazhakkai varuval is ready.

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

• The amount of red chillies can be increased or decreased according to personal preference,the amount given for slightly spicier version.
• Instead of gram flour, rice flour can also be used.
• Don't cook the raw banana till it becomes soft or mushy it should be 3/4th done and its get cooked while frying.

Sumber http://www.naliniscooking.com