May 31, 2012

Crumbled Paneer Curry



Ingredients :-

1 Onion, chopped
2 Tomatoes, Chopped
6 Dry red chillies
1/2 Tsp Turmeric powder
4 Garlic pods
1 Tsp Garam masala powder
1 Bay leaf
1/2 Cup Paneer, crumbled
8 - 9 Baby potatoes, cooked
1 Small Capsicum, chopped
Salt to taste
1 Tbsp Butter
1 Tbsp oil
1 Tsp Dried Fenugreek  (kasthuri methi)
1 Tsp Lemon Juice



Method :

Crumble the paneer and keep aside. I have used home made paneer for this recipe.
Heat 1/2 Tbsp oil in kadai and add red chillies, fry them.


Repeat the process for garlic and onion. Cool them and grind into fine paste.


Heat butter and remaining oil in a pan and add the bay leaf.


Now add the onion paste and cook for 3 minutes.


Add the chopped tomatoes, close the lid and cook till it turns mushy.


Now add turmeric powder followed by garam masala powder and salt.
Mix well and add the chopped capsicum, cook for a minute and add the cooked potatoes.



Cook for 2  minutes and add the crumbled paneer.

 
Mix and cook for couple of minutes and add the kasthuri methi.


Cook for a minute and switch off the flame.Add lemon juice and mix well.
Serve with chapathi / roti.


Note :

I have used the spicy dry red chillies so haven't added chilli powder. You can add chilli powder if you feel that curry is less spicy.
Dried methi leaves in a microwave and made powder of it to prepare kasthuri methi.

Linking this recipe with "Master Chef Contest" @ Divya's Page




Nutty Mango Smoothie



Ingredients :

1 Cup Mangoes, Chopped
1/2 Cup Curd / Yoghurt
Ice cubes
1 Tbsp Sugar
5 Badams
5 Cashews

Method:

Add nuts in the blender and grind coarsely.
Now add the ice cubes followed by mangoes, sugar and yoghurt.
Blend till smooth and serve chill.

Notes :

You can soak badams and cashews for few hours and blend into smooth paste. I have added as such
to get the crunchiness while drinking.
Adjust sugar according to the sweetness of mango.

May 28, 2012

Avarakai Muttai Podimas / Broad beans Egg Podimas

Ingredients :

1 Cup Broad beans / Avarakai , chopped
2 Eggs
1 Onion, Finely chopped
3 Green chillies, chopped
1/4 Tsp Turmeric powder
1 Tbsp oil
Curry leaves
Salt to taste


Method :

Chop the avarakai and cook in microwave for 4 minutes or steam it.
Heat oil in a pan and add chillies followed by curry leaves, fry them.


Now add the chopped onions and fry till translucent.


Add turmeric powder followed by salt and cooked avarakai, mix properly.


Break 2 eggs to the pan and scramble them along with avarakai curry.


Simmer and cook it for 3 minutes.
Serve with sambhar rice or rasam rice.



May 26, 2012

Fish n Mango Kozhambu

Ingredients :

1 Big Onion, chopped
1 Tomato, chopped
Tamarind, lemon size
1 Tsp pepper
4 Dry red Chillies
Handful of curry leaves
2 Tbsp oil
1 Tsp Vadagam
1/2 Tsp Turmeric powder
1/2 Tbsp Chilli coriander powder (kozhambu milagai podi )
1 Mango, cut into 4 pieces
500 gms Fish ( I used red snapper / sankara )
Salt to taste
Curry leaves for garnishing
 

Method :

Soak tamarind in water and extract juice from it.
Heat 1 Tbsp oil in kadai and add chopped onions, fry them for couple of minutes and add the chopped tomatoes followed by curry leaves.


Saute well and remove from flame. Now roast the pepper and red chillies with little oil and add to the onion.


Grind into smooth paste by adding little water.


Heat remaining oil in kadai and add vadagam, fry them and add the grounded paste. Let it boil for 2 minutes.

Now add the chilli coriander powder, turmeric powder and salt. Mix well and add the tamarind juice.
Let it boil for for 3 minutes and add the mango, cover and cook till mango gets 3/4th cooked.


Simmer the flame and add the fish, Cook till it gets cooked.


Garnish with curry leaves and serve it with rice.

 














May 25, 2012

Lemon Idly Upma


 
Ingredients :

4 Leftover Idlis
1/2 Lemon
1 Tsp Mustard seeds
1 Tsp Channa dal
1 Carrot, grated
2 Green chillies, chopped
1 Onion, Finely chopped
Pinch of Turmeric
Curry leaves
Salt to taste



Method:

Crumble idlis and keep aside. If idly is too hard, just soak in water for a minute and crumble it by squeezing all water.


Heat oil in a pan and add mustard seeds followed by Channa dal and curry leaves.





Add green chillies and saute it.



Now add the chopped onion and saute well.



Add Turmeric powder and salt, fry them for a minute. Now add the grated carrot and fry them for couple of minutes in medium flame



Switch off the stove and add the lemon juice.
Add the crumbled idlis and mix well. Taste and Adjust salt.



Simmer and cook it for 2 minutes.
Serve hot.



May 24, 2012

Very easy finger food for toddlers - Carrot n potato mini idly

When you have nothing to give as finger food for toddlers, you can try this recipe. Very simple, healthy and can be prepared in less time.

 Ingredients :

1 Carrot, Finely chopped or grated
1 Potato, finely chopped or grated
Idly Batter
Salt to taste
1 Tbsp Ghee

Method :

Grate the vegetables or finely chop in chopper.
Heat ghee in a pan and add veggies, Saute well by adding salt.
Mix in dosa batter and spoon into mini idly plate.
Steam and serve them as finger food.



May 23, 2012

Simple potato masala dosa for toddlers

Ingredients:

1 Onion, Finely chopped
1 Tomato, finely chopped
1 Carrot, grated
1 Green chilli, chopped
2 Big potatoes
3 Garlic pods, finely chopped
Pinch of turmeric powder
Salt to taste
1 Tbsp ghee / oil



Method:

Heat ghee/oil in a pan and add chopped onions, fry them till translucent.


Add garlic and green chilli, saute well and add the chopped tomatoes.


Saute by adding turmeric powder for 2 minutes, till tomato becomes soft and add grated carrot.




Meanwhile, boil potatoes and mash them.


Now add mashed potatoes in the carrot masala. Add salt and mix properly, simmer and cook for couple of minutes.


Remove and serve it with ghee dosa.



Note :
I prepared this recipe for my 15 months old kid, so did not add anything else.
Adjust spicy level according to your toddler.
Cooked peas and cauliflower can also be added.







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