Want to share your recipes, send us a mail - arrass2501@gmail.com. All the recipes posted here are properly categorized under various headings under Recipe Index. All the recipes posted by various guest contributors are categorized under their names in Guest Contributors section. The entries posted for various contests are categorized under Contest Entries.
Recipes
Kadai Paneer - using ready to cook masala
Tredy foods www.tredyfoods.com- A company that specialises in traditional snacks and sweets of India especially from South India. The sweets and snacks are native and unique and healthy which are delivered to the door steps of those who order it. Not just food but also kitchen appliances and utensils the traditional ones are sold by Tredy foods. With a well knit network, Tredyfoods strives its best to serve its customers only THE BEST. Tredyfoods have come up with ready to cook masala in three variants. Kadai Masala, Chettinad Masala and Pepper Masala.  With the Kadai Masala paste, I tried making Kadai Paneer. The best part of these ready to cook masala is that this contains oil, tomato, onion, capsicum, salt and all other spices. These are in a powder form and that helps in a mess free cooking. Kadai Paneer needs chopping grinding, marinating but this Tredyfoods ready to cook masala eliminates all these steps thus enabling the user to cook thier favourite and delicious meal quickly. These ready to cook pastes are very helpful to bachelors and working woman who want to eat thier favourite and delicious meal without struggling much in the kitchen. The masala mix is in dehydrated form and is made in the form of pickle or thokku and is packed in no air circulation method in vaccum pack that gives a shelf life of 12 months. Though the name Kadai Paneer, suggests that it is to be cooked in Kadai or wok, I tried making it in pressure cooker to make it even more quicker. As we wanted a dry version, I have used very less water too.  Paneer - 250 gms Tredyfoods Kadai Paneer masala - 1 pack (50 gm pack) Water 50 ml Ghee - 2 tbsp (optional as the mix already contains oil) Method: Cut the paneer into cubes. Immerse it in hot water for about 3 mins remove and drain. (This is to make the paneer soft). In a pressure pan (1.5 ltrs or 2ltrs) add 1 tbsp of ghee, Tredy foods Kadai mix, water and mix well. Add the Paneer cubes and mix thoroughly with a wodden laddle or a spoon. Ensure you dont break any Paneer pieces and all the cubes are coated evenly. Add the remaining ghee. Close the pan and set for 3 whistles on medium flame. Tasty Kadai Paneer is ready. As the Tredy food mix contains all the necessary masalas and veggies there is no trouble of grinding them. Just open the packet and add it to the paneer or mushroom or baby potato. (Non-Veg lovers can make use of this masala mix to make Kadai Chicken) Garnish with finely chopped coriander leaves (optional) |
Ginger Garlic Potato
Whenever I learn a new dish made of potato kids want me to try it out immediately and it happenned with this Ginger Garlic Potato recipe too. When I was describing the recipe to my kids they said mom please try it out and send it to school tomorrow. (Why to school specifically, I will be sending it in a box alone and they will not have the guilt that they were not able to complete it.) But they had liked it so much they wanted me to do it again. One of the few recipes that the kids loved after tweaking it a bit from the original recipe. I have added the quantity that I have used but you can adjust it as and how you like it. This can be made both with baby potato and also equally cut regular potatoes. This makes a great side dish for rasam rice or vathakuzhambu rice or pulav or chappathi or roti.  Ingredients: Baby Potato - 1 Kg Ginger - 1 inch piece Garlic - 8 pods Mint leaves - 1/4 cup Jeera - 1 tsp Salt - 1 1/2 tsp Coriander leaves - 1/2 cup Sambar Powder - 2 tbsp Oil - 2 tbsp Method: Pressure cook and peel the potatoes. Make a paste of mint leaves and jeera. In a pan add oil and when it gets hot add chopped ginger and garlic and saute a while add the potatoes and mix well. Add the mint jeera paste and mix well so that all the potatoes get coated well. Add the salt and sambar powder and mix thoroughly. Reduce the flame and cook till all the potatoes are coated with all the ingredients added. |
Tandoori Indian Restaurant - Accra
Tandoor Indian Restaurant is a classy Indian restaurant in the city of Accra, Ghana. One of the famous Indian restaurant which can seat about 40 people. Catering services and take away services are also available. Address: Soula Loop, Near Morning Star School, North Labone, Accra For Reservations: +233243151417 |
Tandoori Palace, Darlinghurst
Restaurant have Bar/Wine Bars. It is suitable for late night dining. The restaurant provides live music/entertainment along with private dining. Suitable for functions and can hold upto 50 to 100 people. Suitable for families with children and family can enjoy private dining.Suitable for coroporate parties and product lunches too. Address: 86, Oxford Street, Darlinghurst NSW 2010 |
Product Review - Guavava Chilli by Paper Boat
I prefer to drink fresh juices or take the fruits as they are. I was surprised to see a new variant in the shelf on my recent visit to a super market. Was thinking how it will taste. And  when I saw a review about this particular drink by another blogger friend of mine in Facebook I decided to try it out and in the second visit I got it. The pack said shake well before drinking and I did. Normally when I eat guava I prefer eating it with either salt and pepper or salt and chilly powder. Though ofcourse not marinating the pieces but just a little dip of the cut slice. And I just got the taste similar to the guava dipped in chilly powder. And I happened to see image of chilly powder printed on the pack. No it was not spicy, but at the end of every mouthful, I was able to taste the tangy taste of chilly (or chilly powder). The packaging of paper boat fills in one glass. But the cost seems to be a bit on the higher side, though I have to agree that it is worth the money paid. I have tasted their other variants too. Will try to write a review of the few that I liked very much soon. |
Raw Rice Rawa, Lemon and Ginger Kanji - Recipe to Loose Weight
Ingredients: Broken Rice Rawa- 1/2 cup Salt to taste Lemon - 1/2 Ginger Juice - 1 tsp Method: Cook rice rawa either in open pan or pressure cook it. Remove and mash it. Add ginger juice, lemon juice and salt and serve. This kanji helps in reducing body weight if taken 2 glasses daily in the morning |
Mixed Grains Kanji
Ingredients: Boiled rice - 1 cup Peanut - 1 cup Moong dal - 1 cup Ragi - 1 cup Processed channa dal - 1 cup Dalia - 1 cup Method: Fry each ingredient in a hot pan separately. Mix everything and grind it toether in flour mill. Keep the mixture in air tight container. While making porridge take 2 spoon of the powder and mix with warm water. Mix well thoroughly without forming any lumps. Keep it on stove and stir constantly without forming any lumps. Cook it well. Add either milk and sugar or buttermilk and salt. |
Rice Green Gram Kanji / Porridge
Ingredients: Jeeraga Chamba Rice - 1 cup Green gram - 1 cup Shallots - 12 nos Grated coconut - 1/2 cup Red Chilly - 3 nos Green Chilly - 2 nos Salt to taste Ghee - 1 tbsp Method: Wash and soak rice for about 1/2 an hour. Soak green gram for 1 hour. Mix them together and pressure cook along with finely chopped shallots, slit green chillies. Pressure cook for 5 whistles. Grind coconut and red chillies together along with a little salt to a coarse paste with less water. Mix it to the cooked gruel and boil it for another few minutes. (If it is served for diabetics, the coconut can be avoided. While serving the kids, the number of chillies can be altered. While giving it for pregnant women and kids, the porridge have to be thick and less spicy) Add little ghee on top before serving. |
Venthaya Kanji / Methi Kanji
Ingredients: Methi seeds - 2 tbsp Boiled rice - 4 tbsp Salt to taste Butter milk - 1 cup Method: Soak methi seeds and boiled rice for about 6 hours or over night. Grind both together to a fine paste. Pressure cook it in 1 cup of water or cook over flame stirring constantly so that it doesnot settle in bottom. Remove from flame and let it cool; add salt and butter milk. |
Kadamba Sambar
Most of the festivals call for a sambar in their menu and making this sambar without Onion is the trend. Mostly this sambar is made with all the veggies though at times just onion and tomato alone are added. Ingredients: Drum stick - 1 no Brinjal - 2 no Carrot - 1 no Potato - 1 no Broad beans - 8 nos Chow Chow - 1 small Thuvar Dal - 1/2 cup Tamarind Paste - 4 tbsp Sambar Powder - 2 tsp Hing powder - 1/2 tsp Chopped coriander leaves - 1/4 cup Curry leaves - 1/4 cup For seasoning: Gingely oil - 2 tbsp Mustard seeds -1/2 tsp Red Chilly - 1 no. Method: Pressure cook thuvar dal, mash and let it cool. Chop all the vegetables into reasonably big size. Cook all of them with required salt and turmeric powder in a Pressure cooker. (To save fuel, keep dal and the veggies on top of each and can be cooked at one time). In a hard bottom vessel add 2 cups of water and add tamarind paste and mix well. Add salt, hing and bring it to boil till the raw smell is gone. Add the cooked veggies, sambar powder, 1/2 of the curry leaves and bring it to boil. When it starts boiling add the dal and add required water so that it is not lumpy but in liquid form. When it bubbles, remove from flame, add the chopped coriander leaves. Heat seasoning laddle, add gingely oil and when it is hot reduce the flame and add the mustard seeds when it splutters add red chilly. Spread the remaining curry leaves on the cooked sambar and pour the seasoning on top. Serve hot with rice and ghee or can be had with Pongal too. |
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