Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Thursday, April 21, 2011

A Paneer in need is a PANEER in deed (Food Remake)

Tried and tasted by Nivedita
Hi All,
WHAT AN IDEA  PariJI!!
The day she posted this Colourful Bell Pepper and Cottage Cheese Cubes , for me , it was like as we say in Hindi " mere ankhon mein yeh chubh raha tha!(Its direct translation in English :- it was pricking in my eyes!!).PLEASE TAKE THIS IN  A POSITIVE OR FUNNY WAY:-)
Thanks to Pari for this wonderful and unique recipe. I really loved it and I can use it in many preparations. I made a change from her original recipe with a genuine reason behind it. As the name of her recipe says its about bell pepper BUT, me and my daughter are allergic to those bell peppers. So I had to put these out of my recipe. And Pari has written in her post that we can replace with other vegetables also. I thought of adding as many number of vegetables I have with me.
Luckily I got the same round mould (as Pari has one) to make Paneer. 

Here is the recipe in my words:
Recipe to make the Veggie Paneer :



Ingredients:
Fresh Milk - 1/2 litre(I used and I could make 10 big tikkas, 2 kebabs and one paratha)
Lime juice -2 tbsp or more depending on the milk and the time it takes to break
Parboiled vegetables  - 1 cup (finely chopped beans, carrot, baby corn, peas,potato and whatever you like and it fits in the paneer well)
you can use bell pepper, I have omitted here.
Green Chilly - 1 finely chopped(Avoid this, if for kids)
Salt 1 tsp
Pepper powder - 1 to 2 tsp

Method:

  • Boil the milk.
  • Add the lime juice and stir it. Continue boiling till the milk breaks out.
  • Add all the vegetables and boil for few more minutes.
  • Strain it to remove the whey.
  • Wash it with clean water to remove the smell.
  • Add the green chilly, salt and pepper powder. Mix well.
  • Transfer it into Paneer making mould.
  • Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
  • Keep in the fridge to set.
  • The BASIC Veggie Paneer is ready.
Don't have mould, no problems, tie in a clean cloth hang it for an hour or two, remove and give the desired shape, may be you have to add little corn flour to bind it properly.


NOW,
Turn this into Spicy Paneer Tikka and or Kabab:
You need
Ready Veggie Paneer cubes - 10 to 12
Corn Flour - 2 tbsp
(I used Rice flour as there was no cornflour at home, but it worked fine too)
Garam Masala - as per taste
Amchur powder a pinch or less.
Fresh coriander to serve(not in the photo)
Oil to shallow fry the Tikka

Method:

    • Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
    • Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
    • Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
    • VEGGIE PANEER TIKKA IS READY TO SERVE.




    To make KABAB,
    • SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER. 
    • Give the shape of Kababs and shallow fry till golden.


    The last but not the least is I USED THIS SCRAMBLED PANEER TO MAKE STUFFED PARATHA AND MY YOUNGER DAUGHTER HAD THE WHOLE PARATHA WITH CURDS. ;-))))))))
    (It did not clicked me to click a photo. Next time I will take the photo and add it here)
    THANK YOU SO MUCH PARI FOR SUCH A HEALTHY RECIPE WHICH MADE MY WORK EASY TO FEED MY KID A GOOD FOOD.
    And perfect starter for the party.
    Hey I think I can use these cubes in Palak Paneer, Veg Biryani also, any more ideas????


    Keep Smiling,

    Thursday, November 18, 2010

    Boiled beans Sabji

    Tried and tasted by Nivedita
    Hi All,
    First thing to do is to apologize for not being regular in my posting. Second thing is to Thank everyone for being with me here when I am not. I love you all for supporting me and request you to be with me.
    Today I am going to post a recipe which is in my draft from past one year (Almost!!) Yes! These few simple preparations makes our life so easy. I got busy with other special dishes and forgot about this simple but healthy side dish which goes well with Chapati or rice. 
    I love to make this often as it is quick,easy and healthy and can be kept with rice and dal in a cooker till my cutting job is done.
    Ingredients:
    Green beans - 200 gm, cleaned, cut and boiled in a cooker or outside till soft
    Onion - 1 big, chopped
    Tomato - 1 big, chopped
    Oil - 1 tbsp
    Mustard seeds - 1/2 tsp
    Cumin seeds - 1/2 tsp
    Curry leaves - few
    Crushed garlic - 4 to 6 cloves
    Salt to taste
    Turmeric powder - a pinch
    Sugar - 1 tsp
    Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I add it because its common in my house)
    You can use white sesame seeds(crushed) instead of it. But the taste differs a lot.


    Method:
    1. Take oil in a kadai.
    2. Add mustard seeds, wait to splutter and add cumin seeds.
    3. Add curry leaves, garlic and saute for half a minute.
    4. Add chopped onion and fry till change in color.
    5. Add tomato and all the dry powders. 
    6. Mix well. Boil till tomato is tender, by adding little water(I take the water  from boiled beans)
    7. Now add the boiled beans. Cook for a minute.
    8. Garnish with fresh coriander(Here, I have missed it) before serving it with chapati or rice.
    Will be back with new thing soon.

    Keep smiling,
     

    Thursday, June 17, 2010

    Green Moong with Dill leaves

    Tried and tasted by Nivedita
    Hi All,
    Now a days I have made it compulsory to have green leafy vegetables for our dinner. And morning breakfast is replaced with Chapati and any veg. preparation or grains or pulses. 
    And this Green Moong and Dill leaves serves both!! 


    My kids do not like this leaves in any other form. So this is the best way to feed them. We make Thalipeeth, dosa, Paddh using these leaves. Mom makes yummy "Dill and Chana vada". I love the smell of Dill leaves. This is a common preparation in North Karnataka.
    It has many health benefits too. It is benefited in Digestion, Dysentery and Diarrhea, bad breath, swelling, Menstrual disorders. Read more here for details. It is very useful article on this herb.
    Coming to the recipe,
    Dill leaves - 1 bunch, cleaned, washed  properly and chopped finely
    Green moong - 1cup, soaked for  2 hours
    Garlic - 1/2 bulb if it is small, cleaned and crushed
    Green Chilly - 1 or 2 as per your taste, chopped
    Oil - 1 tsp
    Turmeric Powder - 1/2 tsp
    Salt to taste

    Transfer every thing in to a cooker vessel or directly in to a small cooker. Give 3 whistles. When cold, mash it to mix properly. It is ready to serve with chapati or jowar rotti. I like to have it with curd rice or rice and milk!!!
    Another way...
    If you like, you can give tadka ,
    Do not put the garlic in the cooker. 
    for tempering :
    Oil - 1 tsp
    Crushed garlic 
    Mustard Seeds - 1/2 tsp
    Heat oil in a kadai, add mustard seeds and garlic. Add it to  the cooked moong and Dill. Mix it properly.

    Keep Smiling,


    Monday, June 14, 2010

    Egg Kurma

    Tried and tasted by Nivedita
    Hi All,
    This one is a very easy and quick gravy which goes well with rice, chapati, any kind of bread or Indian bread.
    I learnt this one from my aunt when I was in 9th standard. Whenever I made this, somehow I forgot to click the photo, so it is delayed in posting.
    Last night I made it and was perfect for my cold!!

    Eggs - 4
    Oil - 1 tbsp
    Onion - 1 small, peeled and sliced 
    Salt to taste
    Red Chilly powder - 1 tbsp 
    Coriander powder - 1 tsp
    Turmeric powder - a pinch
    Lime juice - 1 tsp
    Fresh Coriander - to garnish
    For Masala
    Oil - 1 tsp
    Onion - big, chopped
    Garlic - 3 to 4 cloves
    Ginger - 1/2 "
    Fresh coconut - 2 tbsp
    Clove -2
    Cardamom - 1
    Cinnamon - 1/2"
    Tamarind - 1 tsp 
    OR
    Tomato - 1 big
    Roast all the ingredients and grind into fine paste.

    Heat oil in a shallow and wide kadai. When hot, add sliced onion and fry it till brown. Now add ready paste. Fry for a minute. Now add Salt, Red chilly powder, Coriander powder and  Turmeric powder. Fry till you get nice aroma. Add 2 cups of water and bring it to boil.
    Take first egg and break carefully into a bowl taking care keeping the egg yolk intact. Slowly transfer it into the boiling gravy. Repeat with other three eggs. You can break the egg directly into the vessel but only because if the egg is spoiled, you have to throw the ready gravy into the dustbin.
    The eggs should be covered. If you feel the water is less, add some more water.Do not try to mix it with spoon. Otherwise the eggs will break into pieces. Cover and cook it for two minutes. Remove the lid and turn the eggs. Adjust the seasoning. Again cover it and cook for few more minutes.
    Add lime juice. Mix it carefully. Garnish with Fresh coriander. 
    Serves for two!! If you share it!!

    Keep Smiling,

    Sunday, May 23, 2010

    Green chilly fries(ಬಾಳಕದ ಮೆಣಸಿನಕಾಯಿ)

    Tried and tasted by Nivedita
    Hi All,
    I think I delayed posting this recipe as this is prepared in summer and kept for a year. This is also a very common summer preparation with paapad and other fryums. We call it 'baalakad menasina kai" and have it in our regular meals. But as all of you know that I was in Pune for than a month. Actually I had kept few recipes in my draft thinking that I will post them regularly. But my brother's house computer was under repair and I did not get much time to use his personal laptop when he was at home in the evenings.( talking, going out!!!) This time was a real holiday for me. Soon, I will come with details about my holidays in Pune.
    THANK YOU ALL FOR BEING WITH ME WHEN I WAS NOT POSTING REGULARLY.
    Coming to this recipe,  these type of green chillies are available only during February and March month. So it is perfect to prepare these in Summer as these chillies need sundry. 






    Fresh long green chilly - 1 kilo
    Fresh yogurt or curds - 1/2 kilo, adjust less or more as per required
    Salt to taste
    Hing - 1 tbsp or a pea nut size(crushed) if using hard hing
    Long thick needle to slit the chillies

    Wash the green chillies and dry with soft towel or cloth to remove any water. Slit all the chillies on one side so that the curd gets mixed.
    Transfer the curd in a big plastic or glass bowl. 
    Add salt and hing. Mix it well.
    Add slit green chillies in to it and with a wooden spatula or bare hands(if you can bear the pain later :-)  ) mix the chillies with curds.
    This should be prepared in the morning so that you can keep it to dry. 
    Spread a thick cleaned plastic sheet in a place where there is lot of sun rays. Take only the chillies(leave the curds in a bowl itself and keep it covered)and spread these on the plastic sheet. Allow to dry till evening. In the evening, again put the chillies back into curds. Mix it properly and keep it till next morning. Again take only chillies and put to dry like previous day. Repeat it for 3 days. From 4th day, dry the chillies till they are totally dry. This may take 2 days depending on the weather. Once the chillies are dry, the color will also change to brown. 
    Store in air tight container (good plastic or glass will be fine ). You can store it for a year also.
    When ever required, take the chillies out and fry in hot oil. Use it with rice, chapati as a side dish.
    Soon I will post a recipe using these chillies.

    Keep Smiling,

    Thursday, February 25, 2010

    Green Gram flour curry (Hesarittana Pallya)

    Tried and tasted by Nivedita
    Hi All,

    One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.
    Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.
    Coming to the recipe,
    Green gram moong flour : 1 cup
    (usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)
    Onion - 1 big, chopped in to fine cubes
    Mustard seeds - 1 tsp
    Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)
    Curry leaves - few
    Tamarind Paste - 1 tbsp
    Turmeric Powder - 1/2 tsp
    Salt to taste(take care as there is salt already in chilly paste.)
    Oil - 2 tbsp
    water - 1 cup or more
    Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)
    Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 
    Hesarittina Pallya is ready.
    At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

    Keep Smiling,


    Tuesday, November 10, 2009

    14 mixed pulses gravy(reposted for the event)

    Tried and tasted by Nivedita
    Hi All,



    Here is a recipe which is colorful and a very healthy for all the ages.
    I prepare this at least once in ten days. It goes well with chapatis, hot rice or even just like that as an evening snack.



    Here is the recipe,
    Mixed pulses - 1 cup(soaked over night, washed )
    (You can choose any pulses of your choice. The pulses I have used, you can see in the photo and with that I have added toor dal, yellow moong dal and chana dal)
    Boil the pulses in a cooker just for one whistle with tej patta and haldi a pinch. Keep the same tej patta for masala.
    Onion - 1 big, chopped
    Tomato - 1 big or 2 medium, chopped or grated or even tomato puree will be fine
    Tej patta -1 big
    chilli powder - 2 tbsp
    Dhania powder - 1 tbsp
    Garam masala - 1 tsp
    Haldi - a pinch
    Hing - a pinch
    (or if one likes ginger & garlic flavor, add 1 tbsp paste)
    Oil - 2 tbsp
    Salt to taste.
    Fresh coriander to garnish.
    Heat oil in a thick bottom kadai, add tej patta, onion. Let it cook till brown. Now add hing or ginger garlic paste. saute it for some time.
    Add tomato and other dry powders. Cook till tomato starts leaving oil. Now add boiled pulses with little water. Mix it properly and boil it for 5 minutes. Garnish with fresh coriander.
    Mixed pulses gravy is ready.
    If you want to have is as a snack or side dish, let the water dry from the gravy.



    This is going to participate in


    hosted by Anarasa, which was started by










    I am sending this healthy food to scrumptious's event " Bean & legume recipes you can count on



    Keep smiling,

    Monday, July 27, 2009

    Beetroot Salad

    Tried and tasted by Nivedita
    Hi All,

    Beet root is very good for health. It is having many health benefits. When I was browsing about the beet root, I came through this web site, which gives detailed benefits (http://www.ayushveda.com/womens-magazine/benefits-of-beet-root/).
    My elder daughter loves to eat it with every meal. So I keep on trying to make different recipes with this.
    My daughter loves to eat only with salt also.
    Here is the recipe, which when I make it vanishes from the plate just like that.
    Beet root -2 boiled
    Oil -1 tbsp
    Mustard seeds - 1 tsp
    Hing- a pinch
    Curry leaves - few
    Urad dal - 1 tbsp
    Chilly powder - 1 tsp(Optional)
    Salt to taste
    Amchur powder - 1/2 tsp
    or
    Lime juice - 1/2 tsp
    Remove the skin on boiled beet root. Cut in to desired shapes. Thin round pieces will be good, as it is easy to spread other ingredients. Spread the pieces in a plate.
    Heat oil in a kadai, add mustard seeds. When they are done, add urad dal. still it till it becomes slightly golden color. Now add all other ingredients. Put evenly on the beetroot plate.
    Serve as a salad with your main meals. Or you can serve as a starter.
    Sending it to



    Keep smiling,

    Wednesday, May 13, 2009

    Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ)

    Tried and tasted by Nivedita
    Hi All




    When I read about preparing food in 15 minutes, I told to my sis in law, her immediate response was to make jhunakada vadi(ಜ್ಹುನಕದ ವಡಿ )! so without second thought, I planned to prepare the same.
    I kept the clock in front of me, and it took 13 minutes to finish it!! Of course, need little planning,
    One more good thing of this is, one can store it for 2 days. Good while travelling.

    Here is the recipe,
    Gram flour - 1 cup
    Jeera - 1 tsp
    Onion - 1 medium(chopped finely)
    Tamarind paste -1 tbsp
    (soak tamarind in a bowl, and turn it in microwave oven for 30 seconds.
    Chilli powder - 1tbsp
    Haldi - 1/2 tsp
    Salt to taste
    Grated coconut(dry) - 2 tbsp
    Poppy seeds - 1 tbsp(optional)
    Coriander chopped to garnish
    Oil-2 tbsp
    Ghee - 1 tsp
    As we have to prepare it in thick bottomed pan, I kept the pan on heat, and then started cutting onions(that saves time)
    Once oil is hot, add jeera, and onion. Saute for 2 minutes or till slightly brown. Add curry leaves. Now add gram flour. keep on stirring,as there is chance of getting burnt till nice aroma comes. It hardly takes 5 minutes. Then add,tamarind paste, salt, chilli powder and haldi.
    Mix properly and add 1 tsp ghee. Let it cook for 2 more minutes. till that time, apply little ghee on a plate and remove the ready mix to the same. Press it evenly and garnish immediately with coconut, poppy seeds and coriander.
    Have it with chapati or hot rice as side dish.


    I am sending this one to Mahima's(http://spicesetc.blogspot.com/) event ,


    http://spicesetc.blogspot.com/2009/04/15-minute-cooking-spieces-etc.html


    Keep smiling,

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