KADAI PANEER

MY 50 TH POST

Preparation time: 30 min

Ingredients :

250 gms Cottage Cheese (Paneer)

3 Capsicum

4 Onion

4 Tomato

1 " long piece Ginger

Red Chili Powder

2 Bay Leaf

4 Cloves

1 piece CinnamonLittle

Clarified Butter (Ghee)

Preparation method :

1.:Cut cottage cheese, capsicum in long pieces.

2. Grind onion, tomato, ginger, salt, red chili powder .

3.Mince cloves and cinnamom.

4.Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate.

5. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame.

6. switch off the stove , and serve hot. Serve with nan or paranthas..

POORNAM BURELU

Preparation time: 2 hours

Ingredients:

Chana Dal - 1/2 cup
Sugar - 1/2 cup sugar
Elaichi(cardamom) powder - 2 tsps

for the batter

Rice -1/4 cup Urad dal (Minapappu) - 1/2 cupsugar


Preparation method:

1. Wash and soak rice and urad dal in water for about 2 hrs.

2. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till 4-5 whistles. Set Aside.


3. Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter , set aside for 4 hours.

4. Heat a kadhai, add cooked dal, sugar, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball.

5.Stirring continuously helps dal not to stick to the pan.

6. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to lemon size balls

7.. Add sugar to the fermented batter.. Adding sugar gives a mild
sweet taste when compared to adding salt.

8.heat oil in a deep pan. Reduce the heat to medium.

8. Dip each ball into the batter, so that it evenly gets coated. Drop them gently into oil and fry them till golden brown.

RAVVA LADDO

Preparation time 30 min

Ingredients :

1 cup - rava / semolina
1 cup - sugar
25 g - ghee
25 g - grated fresh coconut
25 ml - milk
10 cashew nuts


Preparation method :

1 . Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.

2.Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done.

3.Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.

4.In a bowl, take all the roasted Rava, Nuts, Coconut Then add the sugar. Mix well.

5. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos

6.Then immediately make balls or laddos

MURUKULU

Preparation time :30 min

Ingredients:

2 cups rice flour

2 cups putnala podi(chutney dal powder)

1 cup ajwain seeds

1 tspseasme seeds :

2 tsp red chilli powder

2 tsp ghee

salt to taste

Preparation method :

1.In a bowl add rice flour, dhalia powder, ajwain, seasme seeds, red chilli powder, and salt.

2. Mix well with water like poori dough.

3. Heat a pan with oil for deep frying.

4. Put the dough into murrukku maker and press into the hot oil.

5.Fry till yhey become golden brown color .


thank u swapna thotam for this nice recipe.

CAPSICUM DAL

Preparation time: 20 min

Ingredients:

1 capsicum

1 tomato

1 onion

1 cup toor dal

mustard seeds

cumin seeds

urad dal

hing

red chilly powder

coriander powder

jeera powder

turmeric powder

tamarind juice

salt to taste

Preparation method :

1.1.In pressure cooker boil the dal for 2 whistles.In a vessel soak tamarind and salt for 10 mins and take juice out of it.

2.Wash and chop the capsicum.In a kadai pour the oil when it gets hot add the asafoetida,mustard seeds

3.when the mustard seeds platters add urad,and jeera when urad turns brown add the onion when it turns transparent add the capsicum and tomato,fry it until tomato gets soft.

3.Now add the boiled dal to it and add turmeric powder cover it with lid.When capsicum get cooked add the coriander powder ,chilly powder and tamarind juice.

4.Allow it to boil for 5 mins.Then garnish it with coriander leaves.

CUCUMBER CHUTNEY

Preparation time : 25 min

Ingredients:

1 small cucumber

1 tsp urad dal

1 tsp mustard seeds

lemon size tamarind

red chillis

1 tsp turmeric powder

salt


Preparation method :

1. Heat a pan with 2 tsp of oil, add mustard seeds, urad dal, red chillis and tamarind fry well,let them cool and keep it aside.

2. Chop cucumber into small pieces,add salt and turmeric and mix well,keep it aside for 15 mins.

3. After 15 min , water oozes out from cucumber pieces, squeeze the water from cucumber pieces.

4. Now divide the cucumber pieces into 2 halves.

4. Now grind the mustard seeds, urad dal, red chillis and tamarind ,then add the half of the cucumber pieces and grind them coarsly with salt.

5. Then mix the grinded paste into the remaining cucumber pieces.

PEAS PULAV

Preparation time: 25 min

Ingredients:

1/2 cup frozen peas

1 cup cooked rice

1/2 inch cinnamon stick

3 cloves

5 tsp jeera

2 greenchillies

curryleaves

pepper powder

salt to taste.




Preparation method:



1. Heat a pan add oil, add jeera , cinnamon, cloves, green chillies,curryleaves and fry well.

2. Add frozen peas fry well till they become soft.

3. Now add cooked rice and salt mix well till the rice is covered with jeera and peas.

4. Add pepper powder according to ur taste.

5 serve hot with any gravy curry.

Tip:If u have fresh peas, u can cook with white rice.