Showing posts from December, 2013

Paneer Manchurian - IndoChinese Dish How to make it at home?

When we eat out, kids love to taste something different and one such different item is Manchurian of any kind. And now, its time to make it at home as kids want it more. So for tonight's dinner I made Naan and Paneer Manchurian. Ingredients: Paneer - 250 gms Onion- 4 nos Tomato - 1 no. Spring Onions - 3 stems Green Chilly - 2 nos Ginger Garlic Paste - 1 tbsp Soy Sauce - 1 tbsp Tomato Ketchup - 1 tbsp Corn Flour - 2 tbsp Pepper Powder - 1/4 tbsp Red Chilly Powder - 1/2 tbsp Coriander Powder - 3/4th tbsp Cumin Powder - 3/4th tbsp Water - 1 cup Oil- 1/4 cup Method : Cut Paneer into cubes. In a shallow bowl, mix corn flour, 1/2 tbsp salt, Pepper powder, Red Chilly Powder, Coriander Powder, Cumin Powder. Add water to make it a paste. Mix well and ensure no lumps are formed. Add the Paneer cubes to it and let it marinate for about 15 mins.  Chop onions finely. Grind tomato to a puree. Chop spring onion leaves into bits. In a shallow pan add 1/2 of the oil and s

Rawa Kesari - A very easy to make sweet.

How I missed to post this recipe which I make quite often at home is a million dollar mystery. This is one sweet which is very easy to make and always turns out very good. It can be made for Poojas, guests in a jiffy. This Rawa Kesari can be made both with and without food colour. It is very easy to easily flop this recipe but once it is mastered any one can make it quite easily. If the rawa is not cooked well, the kesari becomes chewy or turn hard. If less water is used Rawa turns lumps. The knack of making a good rawa kesari lies in the ratio of water, sugar and rawa. Ingredients: White Rawa - 1/2 cup Water - 3 cups Kesari Colour -2 pinches Sugar - 1 cup Ghee - 1/4 cup Cardamom Powder - 1/4 tsp Cashews - 5 nos Method: In a hard bottom pan fry the rawa well. Let it cool in a plate. Fry the cashew nuts in 1 tbsp of ghee and set them aside. Add another tbsp of ghee to the pan and add the roasted rawa. Roast the rawa again till it emits a roasted smell. Ensure no lumps ar

Demon Chutney (Chettinad Garlic Chutney)

Demon Chutney !!!!! Wondering what this is? Though I know the making of this chutney for quite some time, I have been reluctant to make it for the fear of its spiciness. But when I saw this recently in a TV serial while browsing the channel, decided it is high time, I try this. In the serial it was ground in Ammi Kuzhavi. Honestly speaking, though I have tried grinding things in this, I was not able to do it the right way, ending up hurting my fingers. So ended up using our own modern kitchen equipment the mixie. The name Demon Chutney was given by my daughter, after she tasted it.  Ingredients : Garlic - 100 gms Red Chilly - 8 nos Tamarind - small ball       or  Tamarind Paste - 1 tsp Salt (Rock Salt) - To taste Gingely Oil - 1/4 cup Method:        Grind Garlic, Red Chilly, Tamarind and Salt together to a fine paste. Heat a pan, add the gingelly oil, heat it and add it to the ground paste. Serve it with Idly, Dosa or Chappati or even curd rice.    

Baked Handavos

1 cup rava 1 cup curd 1 carrot grated 1/2 capsicum chopped  Green peas Beans chppoed Ginger grated Baking soda 1 tsp Salt required quantity Chilli powder about 1tsp Haldi 1/2 tsp Chooped corinader Mix all the above ingredients in a bowl n let it rest for above 10 min In d meantime preheat oven @ 230° for the same 10 min Now put this batter into muffin moulds and bake at 180° for 20-25 minutes . Baked handvos are now ready