Cauliflower fry

This is yet another vegetarian starter. Very common Indian starter and also doesn't requires any dip. Just fry it and present it to your guest. If you are in a hurry, you can prepare this very easily in a short span of time.

Ingredients
1 whole medium size Cauliflower
100 grams All purpose flour
80 grams Corn starch
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 teaspoon Yogurt
1-2 tablespoon chilly powder
1/2 teaspoon garam masala
1 teaspoon Black pepper powder
1/2 teaspoon fennel powder
1 tablespoon Coriander leaves chopped
10-12 Curry leaves
Lime for garnish
Salt
Oil for frying

Method

• Cut the whole cauliflower into small florets and blanch them in hot water for couple of mins.
• In a bowl add all the dry ingredients and mix well.
• Then add the ginger, garlic paste and also yogurt and chopped coriander leaves. Mix well.
• This will make a thick batter.
• Pour this batter on the cauliflower, make sure al the cauliflower pieces is coated with the batter.
• In a heavy bottom pan, heat oil and deep fry them.
• Separately fry the curry leaves.
• Cauliflower fry is ready to be served with fried curry leaves and slightly squeeze lime on it.

Note

• Make sure the coriander leaves are finely chopped otherwise it will get a burt taste when you deep fry them.
• Add the chilly powder according to taste.
• When you fry the curry leaves, make sure it is dry otherwise you end up in oil getting splatter everywhere.

Paneer Pulao

This is very simple pulao, done with cottage cheese(Paneer) and Capsicum. Generally the color of the Pulao is White but please excuse me for it, to get the flavour i added tomato puree which totally changed the color, but still it is very delicious.

Ingredients
150 gms Paneer
1 Onion
1 Tomato
3/4 cup Tomato Puree
5-7 Green chilies
1 Garlic
Handful Mint leaves
2 tablespoon Coriander leaves
2 Cups Basmati rice
1/2 Capsicum
2 tablespoon Coconut paste(optional)
1 tablespoon Butter
1 teaspoon Sugar
Oil and salt

Method

• Wash and drain the rice. Chop the onion into thin slices. Cut the paneer in cubical shape or any shape of your wish.
• In a deep bottom pan or in a pressure cooker, add 4 tablespoon of oil and fry the Paneer till Golden brown. Drain the excess oil.
• In the same pan, add butter to the remaining oil, saute the onions and green chilies.
• Add the chopped garlic, tomato, salt and sugar and saute till the tomato is well cooked, to that add the tomato puree. Mix well.
• Now add the coconut paste, capsicum, mint, coriander leaves, paneer, Basmati rice and  enough water for the rice to cook.
• If it is pan stir occasionally, if you are using pressure cooker leave it for 1 or 2 whistles depending on your pressure coooker. When it's done, mix well and serve hot with any raitha or chips of your choice.

Note

• If you do not like to cook Basmati rice, you can try it with any other rice of your choice.
• I don't prefer to fry the Paneer into golden brown, if you are frying till it turns to golden brown, try to soak it in a cup of water, so that it won't looses it's softness.

Kadai Paneer Masala

One of the most creamy and spicy gravy, i just love this paneer gravy with any bread. This is restaurant kind of recipe. This recipe ingredients may look like it takes very long time to cook and bit tough, but that is not so. You can use the kadai masala which is available in all Indian stores, i prefer homemade powder which is so easy to prepare.

Ingredients
1 1/2 cups Paneer
1/2 cup Onions
6-8 Green Chilies(finely chopped)
2 cups Tomatoes(finely chopped)
1/4 cup Tomato Puree
2 tablespoon Garlic paste
1-2 tablespoon Chili powder
1 tablespoon Coriander powder
1/2 teaspoon Cumin powder
1 1/2 teaspoon Garam masala powder
1 1/2 teaspoon Kasoori Methi (dried fenugreek leaves)
1/2 cup Green Bell Pepper
1/2 Whipping Cream
Coriander leaves for garnish
Oil and Salt

For Kadai masala powder
10-12 Dry red chili
2 tablespoon Coriander seeds

Method

• In a pan without adding oil, fry coriander seeds and dry chilies separately for about 2 mins in medium flame, let it cool and grind.
• In a deep bottom pan, add oil and fry the paneer for a couple of mins, drain the oil and keep it aside, now add the chopped onions and saute for 2 mins.
• Then add the garlic paste and saute for not more than a min, it shouldn't get burned.
• Add the chopped green chili, chopped tomatoes and salt, saute till the tomatoes are half cooked.
• Now add the tomato puree, chili, coriander, cumin, garam masala, kadai masala powder, kasoori methi, Green Bell pepper add 1/4 cup water(approx, to get gravy consistency).
• Add the whipping cream and Paneer when all raw smell goes off, let it cook for 2 mins, add Coriander leaves and Serve hot.

Note

• Every time when i fry Paneer, i won't leave it till it turns to golden brown, if you wish to get light brown color,you can do it.
• Don't over cook after adding cream.
• Tomato puree is nothing but, soak the tomato in hot water for a min and peel the skin, grind to fine paste.

Garlic Bread

Garlic Bread complement any Italian meal. But whenever i prepare any type of noodles, i prepare this. I have it in the tea time :p.

Ingredients
1 whole French loaf or any bread of ur choice
6 tablespoon Unsalted Butter (softened)
3-5 cloves of garlic
1 tablespoon Olive oil
1 teaspoon dried Oregano or mixed herbs(my choice)
3 Green chilies
2 tablespoon chopped Parsley
Salt

Method

• Preheat oven to 350 degrees F(175 degree C), finely chop the garlic or just crush it and also finely chop the chilies.
• In a small bowl mix all the above ingredients. Cut the bread into 2 inch thick slices, not slicing all the way through.
• On a baking sheet or a aluminium foil, arrange the bread and spoon the butter mixture into each cut evenly.
• Wrap foil tightly around the bread and bake until heated through, about 10 mins.
• Serve immediately.

Note

• Bake the garlic bread before serving meal, otherwise butter all the slices and wrap it and keep it in the refrigerator and increase the cooking time to 12 mins max.
• MY TRICK is after  spreading the butter mixture, sprinkle a few drops of water (very few) on the bread or wet your baking sheet and wrap it tightly and bake it, so that the bread won't become very hard to bite.
• Instead of oregano, i used mixed herbs which gave me excellent flavour.
• Instead of green chilies you can use finely ground  black pepper.
• Instead of Parsley i use Coriander leaves.

Pidi Kozhukattai

Ingredients

1 cup Rice Flour
1 cup Jaggery
4 teaspoon Moong Dal
1/2 teaspoon Cardamon Powder
5 tablespoon Grated Coconut


Method

• Dry fry the Moong dal in a pan for 3-5 mins.
• Add water to cook the dal and allow it to cook for 10 mins
• After 10 mins add 2 cups of water and add the grated jaggery and stir well till the jaggery dissolves, then add the rice flour and mix it evenly.
• Then add the grated coconut and cardamon powder and mix well.
• Let this mixture cool, then make small balls and press it with your palm(as shown in the picture) and keep it in the greased idli plate and steam for 5-7 mins or till it is cooked.
• Pidi Kozhukattai is ready to be served. 

Sweet Appam

Sweet appam is very easy to make, this is prepared for most of the festivals in India.

Ingredients

2 cups Raw Rice
1 1/4 cup Jaggery
1/2 cup shredded Coconut
1 Ripe Banana
1/4 Cardamon powder
1 tablespoon Ghee
Oil

Method

• Soak rice for 2-3 hrs, Grind into smooth paste.
• Before removing from your grinder or food processor add shredded coconut, cardamon powder and ripe Banana.
• Grind till the ingredients is well mixed and forms a thick paste, add ghee to it.
• Heat oil in a pan, make balls with dough, and deep fry till golden brown.
• If you are not able to make as balls, take a tablespoon of the dough and pour this in oil and deep fry

Note
Instead of raw rice, you can use wheat flour instantly, add 2 tablespoon of rice flour and mix all the ingredients well and fry.

Konda kadalai Sundal

This is simple yet delicious sundal. The only point is that you have to soak this chick peas atleast for 4-6 hrs or for overnight.

Ingredients
1 cup white or black Chickpeas (Chana dal)
1/4 cup shredded coconut
1 teaspoon Mustard
1/2 teaspoon urad dal
3-4 dry red Chillies broken into pieces
Curry leaves 8-10
3 pinches of Asafoetida/Hing
3 teaspoon Oil

Method

• Soak the chick peas for 6-8 hrs or over night
• Rinse the water from soaked Chick peas and add fresh water and pressure cook till it becomes soft.
• In a pan heat oil, add mustard seeds, when it splutters add urad dal, red chilies,  hing and curry leaves. Urad dal should turn golden brown.
• Add coconut, salt and  the tempering to the cooked dal. Stir well. 
• Sundal is ready.

Ellu Kozhukattai

Ellu Kozhukattai is like the same process done for Mothagam, only difference is the stuffing and the shape, this is flat half moon shape as shown in the picture.

Ingredients for Stuffing
1/4 cup Sesame seeds(I used white, but black can also fine)
1/4 cup Jaggery
1/4 teaspoon Cardamon Powder

Method

• Prepare the dough as shown in Dough preparation.
• Fry the sesame seeds in a dry pan, fry till it splutters, and grind into fine powder without adding water.
• To this powder add the jaggery and cardamon powder.
• Grind well and make small balls (some time it will not be possible to make balls, just take a teaspoon full of stuffing).
• Grease your palm with oil and keep the dough and flatten it into round shape and keep the sesame ball in middle and close it and tighten the border of the dough with your fingers or with a fork. there shouldn't be any gaps. Seal it tightly.
• Keep these prepared kozhukattais in the greased idli plate and steam cook for 5 mins or till it is cooked.
• Ellu Kozhukattai is ready.

Mothagam (Modak)

This is the favorite sweet for Vinayagar, it is made with Rice flour and dal  jaggery stuffing. Mothagam is in round shape. There are lot of varieties of Kozhukattai. The main ingredient is rice flour, it is always good when it is done by homemade rice flour, if you do not have an option of preparing your rice flour at home, better get one kozhukatai mix or rice flour specially for kozhukattai. This one is mainly prepared on the day of Vinayagar Chaturthi.

Ingredients
1 cup Rice flour
1/2 cup Jaggery
1/2 cup chana dal
1/4 teaspoon Cardamon powder
1 teaspoon ghee.
Water

Method

• Heat 1 cup of water with 1/4 teaspoon of salt. Pour this into the rice flour and stir continuously so that there is no lumps formed.
• Knead into soft dough. Cover this dough with wet cloth.
• Meanwhile cook the chana dal till it become soft, coarse grind the cooked dal without adding water.
• Add the powdered jaggery or filtered liquid jaggery, cardamon powder, ghee to the dal and mix well, prepare small balls.
• Now take the prepared dough and make small balls.
• Grease your palm with oil and keep the dough in your palm and flatten into round shape, now place the dal jaggery ball on it and close it.
• Arrange all the prepared Kozhukattais on the greased idli plate and steam cook for 5 mins or till it is done.
• Kozhukattai is now ready:).

Note

It is always advisable to melt the jaggery with one teaspoon of water and strain it, so that the dirt can be removed, even if it is like a thick liquid, no problem you can add it to the dal.

Beetroot Rice

Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health and also protect against liver disease.
When i was searching for variety rice randomly, i got this recipe, made some modification and did it. Different variety rice, worth trying it:).

Ingredients
1 cup grated Beetroot
1 1/2 cup rice
1/2 cup onions
8-10 curry leaves
Oil and salt
1/2 teaspoon cumin seeds

For Grinding
3 cloves
2 inch cinnamon
6-8 Red chilies
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 cup onion
1/4 cup tomatoes
3 tablespoon Coconut
1 inch ginger
3 garlic cloves

Method

• Grind all the ingredients under 'for grinding'.
• In a deep bottom pan or in a pressure cooker, heat oil and add cumin seeds, chopped onions, curry leaves.
• When onions turn golden brown, add the grated Beetroot, fry for 2 mins and add the masala and saute for atleast 8-10 mins.
• Add sufficient water for rice to cook, add rice and salt.
• Serve hot with chips or raitha.

Note

• You can separately boil rice and just mix with the cooked masala and allow it to cook for 5 mins.

Pudina Rice (Mint rice)

Here is the simple and delicious Pudina rice, very easy to make and gives you a good flavor too.

Ingredients
2 cups Basmati rice( or any rice of your choice)
1 Onion
1/2 cup pudina leaves
1/4 cup Coriander leaves
5-7 green chilies
4 tablespoon grated Coconut
2 teaspoon ginger garlic paste
Small piece of Cinnamon
2 Cloves
1 Cardamon
1 Bay leaf
Oil and Salt as required

Method

• Wash and rinse rice, chop onion.
• Grind pudina, coriander, green chili and coconut to fine paste.
• In a heavy bottom pan, pour 4 tablespoon of oil, add cinnamon, cardamon, cloves and bay leaf.
• When it splutters add the onion and saute till it turns transparent and add the ginger garlic paste, fry till the raw smell goes off.
• Add the pudina paste and fry for a couple of mins and add salt.
• Add 3 cups of water and the rice. It takes the usual time to cook the rice.
• Serve hot with any raitha or chips.

Note

• You can separately cook the rice and the masala, so that you can mix it and serve, but cooking together will be a better option.
•  If you do not like basmati rice, you can cook with any rice of your choice, water ratio changes according to the rice.
• 5-7 green chilies is average spice level, you can reduce or increase the number of your choice.

Mushroom Biryani

Ingredients

200 gms Button Mushrooms

2 cups Basmathi Rice

3 Onions

2 Tomatoes

6 Green chilies

1/4 cup mint leaves

1/4 cup coriander leaves

1/2 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 tablespoon ginger garlic paste

1/2 cup Coconut milk

1 small piece Cinnamon

2 cardamons

3 cloves

Salt

Oil and Ghee

Method

• Wash the mushrooms and cut into halves or quarter pieces of your choice.
• Wash and drain rice from water and keep it aside.
• In a deep bottom pan or pressure cooker, pour 2 tablespoon of oil and 2 tablespoon of ghee, add the cardamons, cloves and cinnamon, when it splutters add the finely sliced onions, green chilies and saute till it turns transparent.
• Add ginger garlic paste and fry till the raw smell goes off, then add the tomatoes, saute for 2 mins.
• Add chili powder, coriander and garam masala powder and also the cleaned mushrooms and fry for 2-3 mins, when the mushrooms leaves water add the mint leaves and coriander leaves.
• Add salt, coconut milk and  2 cups of water and also the rice.
• When the rice is cooked, serve hot with Onion raitha or any raitha of your choice

Note

• Add water carefully because mushrooms leave lots of water, so adjust the water accordingly.
• If your green chilies are very spicy then you can avoid chili powder.

Pineapple Kesari

The first time i tasted pineapple kesari is at my college canteen. I'm a big fan of my canteen's kesari, only then i thought of trying it. Trust me... it was successful and very tasty at my first try. It is very easy and fast to cook. It doesn't kill much of your time. 

Ingredients
1 cup Rava
1 1/2 cups sugar
1/2 cup Pineapple pieces
4-5 tablespoons Ghee
8 Cashews
2 teaspoons Pineapple essence
1 tablespoon Oil 
1 teaspoon Cardamon Powder
1/4 teaspoon Yellow food color powder (I used 1/2 tsp liquid yellow color)
3 cups of water

Method

• With 1/2 tablespoon of ghee, roast the rava in low flame for 2-3 mins.
• In a separate pan, heat oil and 2 tablespoon ghee, fry cashews till golden brown, drain it and keep it aside.
• In the same oil mixture, add chopped pineapples and fry for for a min and add water.
• When the water starts boiling, add sugar and pineapple essence.
• After sugar dissolved in water, add the roasted rava gradually, stir it continuously for a min.
• Add 2 tablespoons of ghee, stir it and close the pan and let it cook for a couple of mins in low flame.
• If you feel the kesari is bit tight add a tablespoon of  ghee.
• Finally add the cardamon powder and roasted Cashews.

Note

• If your pineapple is bit sour, you can add a tablespoon of sugar in your pineapple pieces and soak for half an hour and then cook.
• To save your time, you can use boiled water instead of ordinary water.
• You can increase or decrease the sugar level. 1 1/2 is the regular measurement, not too sweet or less sweet.

Peas Pulao

Peas pulao is one of the simple dish and tastier too. If you have frozen peas with you, then this recipe becomes much easier. It goes with any non-veg gravy or any spicy veg gravy.

Ingredients
3 cups - Basmati rice or any rice of your choice
1 cup peas
3 Onions
7-9 green chilies (according to your taste)
3 tablespoons coconut paste
1 tablespoons ginger garlic paste
1 inch Cinnamon
2 Cloves
2 Cardamon
1 teaspoon Ghee (optional) 
Salt
Oil

Method

• Slice onions into strips shape, and also cut chili halves lengthwise.
• Rinse and drain the rice.
• In a pressure cooker, pour oil and ghee, add cinnamon, cardamon and cloves, when it splutters add the onions and chili.
• Fry for few mins, when it turns golden brown, add the ginger garlic paste and fry until the raw smell goes off.
• Add the peas, coconut paste, and 5-6 cups of water( as required) and salt.
• Add rice and allow it to cook in the closed pressure cooker.
• After the whistle, switch off the stove and let all the pressure to release by itself and then mix the rice once, so that the flavor is spread equally.
• Peas pulao is ready to be served.

Note

• Count of whistle vary according to each cooker, if you don't use pressure cooker, you can cook in heavy bottom pan, but you have to stir once or twice while cooking rice to avoid the rice to stick at the bottom of the pan 
• I have used 5 cups of water for 3 cups of basmati rice, if you are using any other rice, adjust the water accordingly.
• Coconut past is optional but if you use coconut paste it gives more flavor, instead of paste you can use 1/2 cup of coconut milk. 
• Too much of peas will turn your rice sweeter so be careful in adding peas.
• Green chilies can be reduced if you want less spicy.

Paneer Butter Masala

Paneer Butter Masala is a Popular Indian gravy with the main ingredient Panner (Indian cottage cheese).
It goes well with chapatti, paratha, or even any pulao. This Paneer masala is the restaurant type, which has a creamy and rich gravy. 

Ingredients
1 whole Paneer or approx 250gms
3 onions
4 tomatoes
1 tbsp Ginger garlic paste 
1 tsp Garam masala powder
1/2 tsp kasuri methi powder (Dried fenugreek leaves)
1 tsp chili powder
2 tsp coriander powder
3 tbsp cashews
Salt as required
Butter and oil
Fresh cream 3 tbsp
Cinnamon 1 inch, cloves-3, cardamon - 2 (for seasoning)

Method

• Add 2 tbsp of oil in the pan and shallow fry paneer cubes till it turns golden brown and keep it aside.
• Soak cashew in water for 10 mins and grind it to paste.
• Roughly chop the onions and boil in the hot water for about 6-8 mins, add the whole tomatoes in the boiling water and allow it to boil for 6 mins.
• Drain water and grind the onions. For tomatoes, remove skin and make it puree.
• In a pan add oil and onion paste and fry till it turns light brown in color.
• Then add the ginger garlic paste and fry till the raw smell goes off.
• Add the tomato puree and cook till the oil separates from the mix.
• Roughly powder the kasuri methi, just with your fingers, add the powdered kasuri methi, chili powder, coriander powder and garam masala powder. Add water and salt according to taste.
• Let it cook untill all the masala powders are well cooked, then add the cashew paste, cook for 10 mins and finally add the fried paneer cubes and fresh cream.
• Heat oil and butter in a separate small pan, add the cinnamon, cardamom, cloves, when it splutters add it to the gravy and garnish with fresh coriander leaves.

Note

• If you are very health conscious, you can reduce the cashew paste amount and avoid fresh cream, instead you can add milk.
• If you want a bit more spicy, add extra chili powder or grind green chili with onion and fry.
• If you don't have paneer at home, you can use Tofu (bean curd). 

Kuzhi Paniyaram (Sweet)

Kuzhi paniyaram is one of the most traditional recipe in South India. It is exclusively prepared in Kuzhi Paniyaram  pan. If it is a non-stick Paniyaram pan, your work will be much easier than the ordinary one.
If you have thick Idly batter you can prepare with that also but it is more and more delicious with the original recipe. With the following batter recipe both sweet and spicy recipe can be prepared.

Ingredients
1 cup Idly rice
1 cup Raw rice
1/2 cup urad dal
2 teaspoons Fenugreek seeds

salt for fermenting

For sweet mixing

3 cups jaggery

1 cup Coconut flakes (optional)

1/2 teaspoon Cardamon powder

1 tablespoon Water 

Method

• Wash and soak rice, dal, fenugreek seeds together for 6-8 hrs.
• Grind into fine thick batter. try avoiding water when grinding the batter.
• Add salt and mix well and allow it to ferment for overnight or 10 hrs.
• Powder the jaggery and bring it to boil by adding 1 tablespoon of water, do not add much water, when the whole jaggery is melted, turn off the heat.
• Filter the melted jaggery, with the strainer to remove the dust.
• Add the filtered syrup, cardamon powder to the batter and mix well. The batter should be neither too thick nor too thin.
• Heat and grease the paniyaram pan with sufficient oil and pour the batter in the pan.
• After a minute flip it to the other side. There is no need to cover the pan with the lid.
• Serve hot.

Note

I always prefer to add coconut flakes with the batter, because the paniyaram will be more soft than usual.