Dec 27, 2009

Oven/Pan fried Paneer

Fried paneer with a spicy kick is a perfect snack in these cold wintery days. I was getting bored yesterday. In the evening, my kid was sleeping and my hubby was on an official call. I was watching tv with literally no interest in what was going on when there was this recipe that stopped me for a min. A simple breading station and some chicken and they had the perfect snack ready. I wasnt interested in the chicken but was sure interested in the process. Tried a few variations and the end result was just fabulous.

Serves... 2 ppl 
Serve option... Warm with tomato ketchup

This is what u'll need....

Thinly sliced paneer 6
Salt to taste
Bread crumbs 1/2 cup
Chilli powder 1/2 tspn
Chaat masala 1/2 tspn
Egg 1 (optional)
Maida 1/4 cup

Here is the stir....

  • I intially tried it with eggs and then without. Believe me there is no difference. I have given both the methods for you to choose
  • Set up a breading station with 3 plates - 1) maida with little salt 2) egg 3) bread crumbs with salt, chilli powder and chaat masala/garam masala
  • Coat each slice with maida and then dip it into egg and then coat it with bread crumbs
  • Arrange them on a baking sheet. Drizzle a little olive oil on top and bake it for 8 mins on each side. The second option is to deep fry the panner slices(which is easier)
  • If opting not to use egg, the breading station would be like this - 1) maida with little water and salt(very watery) 2)bread crumbs with salt, chili powder, chaat masala/garam masala

Dec 17, 2009

Sweet Tamarind chutney

Sweet chutney comes handy for chaat, bhel puri, gol gappas and quite a few others. They add a sweet tangy taste to the dish. Its quick and easy to make and can be stored in the refrigerator for many many days. So dont worry about making a little more.

Serves... can be stocked                                   
Serve option... with chaat, pani pooris

This is what u'll need....

Tamarind 1/4 cup
Sugar 5 tbspn 
Salt 1/2 tspn
Chilli powder 1/4 tspn
Water 1/2 cup

Here is the stir....
  • Place tamarind with water in the microwave for 2 mins
  • Remove and let stand for a few mins
  • Squeeze to get the pulp and transfer to a separate bowl. You can tamarind paste to avoid this step.
  • Mix sugar, salt, chilli powder and remaining water
  • Its ready to top up your favorite dish

Pita chaat.. similar to paapdi chat

Yesterday I was making dinner when my hubby came back from office.  He was very tired and also very hungry. Served chai and asked if he would like some biscuits as there was nothing else to snack on. He said when will you make me some paapdi chaat .... long time since you made me any.. how about tomorrow. I was thinking and working on dinner as well when my eyes fell on the pita bunch. Thought why should I not try with that rather than making paapdis. I had almost everything in hand other than the paapdis ... so I was set to try this one. It took me around 25 mins to make the whole thing and believe they turned out delicious. My hubby was surprised and was on appreciation chants the whole evening :)

Serves... 2 ppl 
Serve option... Serve warm. Can add any extra spices that will suit your taste buds

This is what u'll need....

Boiled Chole/chick peas 1/4 cup
Chopped onion 4 tbspn
Chopped tomato 4 tbspn
Garam masala
Chilli powder
Veggie pattie 2 /Boiled potato 1 big
Pita 2
Olive oil 2 tbspn
Sweet chutney 1/4 cup
Coriander chutney 1/4 cup

Curd 1/4 cup
Bhujia/sev 4 tbspn
Chopped coriander for garnish
Salt to taste

Here is the stir....
  • Preheat the oven at 350 degrees
  • Cut the pita into medium thin strips and place them on a baking sheet
  • Sprinkle little garam masala and salt on top of the slices. Drizzle little olive oil and bake for 8-10 mins. Flip the pieces and bake for another 8-10 mins till they turn golden brown and crispy
  • Pick a serving plate and base it with half the chick peas, chopped onions and tomatoes. Sprinkle little salt and garam masala
  •  Break a veggie pattie into small pieces and top it on the plate. I usually have veggie patties stored in the freezer.. always make a bunch of them and pop them in. They come in handy for a quick snack
  • Heat this plate in the microwave for 30 secs to warm up all the ingredients
  • Meanwhile mix curd with little salt, garam masala and chilli powder
  • Remove the plate from microwave and add spoon some curd, sweet chutney, coriander chutney followed by little sev. Sweet chutney recipe come up soon
  • Finish off with coriander leaves and serve warm. Sweet chutney and curd amounts may vary by person. Adjust to taste
  • You can use green chutney adds a zest .. i dint have it in stock so dint bother to make any

Dec 11, 2009

Spicy Masala pori

Everybody loves puffed rice. Adding spices in different ways gives a wide variety of options to the taste buds to enjoy every mouthful. You can add different spices to your taste-like and make a new version every time. My 2 year old loves it and so its often a snack in our home for cozy evenings. 

Serves... 2 ppl
Serve option... Can use different spices to suit your taste

This is what u'll need....

Pori/Bhel/Puffed rice 5 cups
Chopped onion 4 tbspn
Chopped tomatoes 4 tbspn
Chopped Cilantro 2 tbspn
Ketchup 1 tbspn
Olive oil 1 tbspn
Garam masala 1/2 tbspn
Sambar powder 1/4 tbspn
Salt to taste

Here is the stir....

  • Add all ingredients to a bowl except pori. Mix it well so that everything gels in together
  • Toss in the pori and stir quickly till everything is blended 
  • Serve as soon as you make it as the pori tends to get soggy if you let it stand even for a while
  • Ready to serve this colorful, spicy and yummy masala pori

Dec 9, 2009

Aval dosai

I learnt this from my mom when she came to visit us last year. We were moving to a new location and I was too busy with packing and other stuff...... so that was the excuse I had to have my mother help me with the kitchen :) She used to keep my little one engaged and do all the jobs so perfect. One day she made this new to me recipe.. aval dosai. I didnt know the least how it would taste but when I had the first bite it was just cool ... a slightly spongy and slightly rubbery dosa with coconut chutney.... yumm I can feel my mouth watering now. I Made it today and loved every bite.

This is what u'll need....

Rice 2 cup(sona masoori)
Aval/Beaten rice 1/4 cup
Urad dal 1 tbspn
Salt to taste
Baking powder 1/2 tbspn(optional)

Here is the stir....
  • Soak rice and urad together for around 2-3 hrs
  • Soak dal in a separate bowl for about 30 mins
  • Grind rice and dal to a fine paste
  • Grind aval to the same consistency
  • Mix everything together with little salt and ferment it overnight as you would do for regular dosas
  • When making the dosa pour a laddle on a hot griddle and spread like a medium size dosa. Cover it with a lid and cook till the top of the dosa also looks cooked. Serve with coconut chutney. Dont flip/turn the dosas. It cooks on the top with the steam.
  • In case your batter does not ferment well due to cold weather or else, add baking powder and make dosas

Dec 5, 2009

Easy Chicken Biryani in oven

Everybody loves biryani and trying to make it in many different ways is  the secret to keep the love going. This is a very simple recipe but it sure turns out delicious. The only time it needs from us is the time to marinate the chicken  and cook the rice in an open pan for 3-4 mins. Rest is all taken care of by the oven. Dont even have to check in between. See........ thats how easy it is.
Sometimes, I dont use biryani masala, instead I use sambar powder and garam masala combi. And that tastes no less.

Serves... 2 ppl 
Serve option... With curd raitha

This is what u'll need....

Chicken 1.5 lb
Biryani masala 3 tbspn or (Sambar powder 1.5 tbspn + garam masala powder 1 tbspn)
Salt to taste
Chilli powder 1 tspn
Mint leaves 3 tbspn
Coriander leaves 3 tbspn
Gg paste 1 tbspn
Fried onions 1/2 cup
Oil 3 tbspn
Curd 1/4 cup
Cashews 15-20
Whole garam masala
Lemon juice 1 tbspn
Basmati rice 1.5 cup - soaked for 30 mins

Here is the stir....
  • Cut chicken into desired size pieces and marinate by adding sambar powder, garam masala pwder, salt, chilli powder, coriander 1 1/2 tbspn, mint 1 1/2 tbspn, gg paste, fried onions 1/4 cup, oil 1 tbspn, curd, cashews, whole garam  masala, lemon juice. You can prepare this in advance and keep it in refrigerator
  • Boil water in a pan with salt, oil 1 tbspn and whole garam masala. Add rice and cook to 50 % 
  • In a pan put 1 tbspn oil and add the marinated chicken in an even layer. Top with rice followed by remaining mint, coriander and fried onions
  • Cover the pan with aluminium foil and cook it in the oven at 350 degrees for 50 mins to 1 hr. When the biryani is almost done the room will be filled with its aroma and you will know it.
  • After its done, remove and stir slowly to mix the masala and rice together

Dec 2, 2009

Tomato Chutney

Chutneys are almost always a must with dosa or idlis. Its boring to have the same kind of chutney every time. Different tastes will never get us bored even if we have to eat dosas every day:) This chutney was my favorite when i was a kid. It wasnt made very often at home for no reason. But after being the boss of my kitchen I always have the choice of making it whenever I feel like.

This is what u'll need....

Coconut 2 tbspn
Onion 1 medium
Tomato 1 big
Chutney dal 2 tbspn
Red chillies 4
Salt to taste
Tamarind - size of a pea
Mustard 1/2 tspn
Urad dal 1/2 tspn

Here is the stir....
  • Heat oil in a pan and add chopped onions
  • Fry for a couple of mins and toss in the tomatoes. Continue frying for 2-3 mins
  • Put chutney dal, red chillies, salt and tamarind. Cook the mixture for another 5 mins
  • Cool the mix and grind it to a very fine paste adding little water if required
  • Heat oil in a pan and add mustard, urad dal. Stir till the urad dal is brown. Pour the chutney into it and cook for 2 mins to warm it up.

Coconut chutney

Coconut chutney is the easiest among all the chutney varieties we make. Just grind everything together, put tadka and thats it, its ready to be served. Can anything get simpler than that???? Goes good with idli, dosa, uthappam....

This is what u'll need....

Coconut 2 big pieces (around 1/4th coconut)
Green chillies 3-4
Salt to taste
Garlic 1 clove
Tamarind - very little
Chutney dal 2 tbspn
Mustard 1/2 tspn
Urad dal 1/2 tspn

Here is the stir....
  • Grind together coconut, green chillies, salt, garlic, tamarind and chutney dal to a very fine paste. Transfer to a serving bowl
  • Heat oil in a pan. Add mustard and urad dal. As soon as mustard starts to splutter pour the mix into the chutney bowl

Spicy pori

A simple snack both to make as well to eat. Even my 2 yr old loves it. A hint of garlic to it tempts the taste buds for the next mouthful. You will feel like you are making a lot but believe they are just gone even before you realize.

This is what u'll need....

Puffed Rice 4 cups
Oil 2 tbspn
Salt to taste
Garlic cloves 2 big
Sambar powder 1/2 tspn
Peanut 3 tbspn
Chatni dal 2 tbspn

Here is the stir....
  • Heat oil in a pan and fry peanuts, chatni dal in a low flame till they are golden brown. 
  • Transfer it to a separate bowl and let it to cool
  • To the same pan add 1 tbspn oil followed by chopped garlic. Fry till they turn dark brown
  • Add the puffed rice and fry till they are crispy
  • Sprinkle sambar powder and salt to finish it up
  • Mix everything together and let it cool down a little before serving

Susiyam... sweet dumplings stuffed with chana dal

Sweet dumplings dipped in little batter and deep fried for a tasteful treat. I have always liked it and have never stopping eating just a few. They are so small and yum that you just dont know how many you popped into your mouth before the plate starts getting empty. Love it.. thats what I have to say. My mom and mil make it a lot for me. They know my love for it. 

Now in my kitchen I make it whenever I wanna eat some. Specially it is made for Karthigai Deepam at my home. Kids also love this a lot

Serves... 2 ppl
Serve option... warm

This is what u'll need....

Chana dal - 1/2 cup
Grated coconut - 4 tbspn
Cardamom - 4
Jaggery - 1/2 cup 
Maida - 1/4 cup
Salt a pinch
Sugar - 1 tbspn
Water for batter
Oil for deep frying

Here is the stir....

    • Boil chana dal for 1 whistle. Drain excess water and grind coarsely
    • Heat little water and dissolve jaggery in it - best to use the microwave for a min
    • To a bowl add grated coconut, cardamom powder, jaggery and chana dal
    • Make into small balls and keep aside
    • In another bowl add maida, sugar, salt and water

    • Dip each ball into the batter and deep fry in hot oil

    • Dont fry too many at the same time as they tend to stick
    • Drain on paper towels
    • Serve warm and enjoy


                  • Dont fry too many at a time
                  • Adjust jaggery to suit your taste
                  • Keep the batter thin else it tastes doughy

                  Dec 1, 2009

                  Chicken mil style

                  We at home are big fans of chicken but eating it the very same way everyday is just boring. I keep trying to dig out new recipes so that we never tire out eating chicken. This one is how my mil makes. The time it takes is just the few mins needed to fry onions and tomatoes, rest all is just boiling where you dont have to sweat out near the stove top. My mil made this for my sons naming ceremony. Today I was watching some snaps and got reminded of it. I made it yesterday and it was yum. So here you go.

                  This is what u'll need....

                  Mustard  1 tspn
                  Fennel  (saunf)  1 tspn
                  Salt to taste
                  Turmeric ¼ tspn
                  Sambar powder 1.5 tbspn
                  Gg Paste 1.5 tbspn
                  Onion     2 big
                  Tomato   1 big
                  Chicken  2 Lbs – cut into small pieces
                  Water 1 cup

                  Here is the stir....
                  • Heat oil in a pan and add mustard, fennel
                  • Toss in chopped onions and fry till translucent
                  • Add gg paste and fry till the raw smell is no more
                  • Put chopped tomatoes and stir for a while
                  • Mix the chicken followed by salt and turmeric
                  • Stir and cook covered for 10 minutes on low flame
                  • Sprinkle sambar powder and add water
                  • Boil the gravy till everything cooked – around 20 minutes

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