Paneer peas masala

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By : Rajeswari Vijayanand Category : Vegetables,Paneer Servings : 4 Time Taken : 30-45 mins Rating :
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Method 1. Heat a pan with oil and add the cinnamon, elachi, cloves, pepper and lastly jeera. 2. After jeera splutters, add onion and fry till golden brown. 3. Add the chilli, coriander and turmeric powder. 4. Fry taking care not to burn it. 5. Let it cool and grind it along with some water to a smooth paste. Microwave the peas for 2-3 minutes on high in a micorwave safe bowl. Stir in between for even cooking. Set aside. Boil water and add the frozen paneer, switch off the flame and keep covered to be used later. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. Again heat the oil in the pan and add the green chillies and the ginger garlic paste, fry for a minute, then add the ground paste. Fry for a minute or two. Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame. Add the cooked peas. Add the well beaten curd and mix well. Add the paneer cubes and required water (1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder. Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or naan.

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Recipe courtesy: Rak`s Kitchen RELATED RECIPES

Pineapple and cheese salad Aloo Matar Tehri (Matar Vadi Wale Chawal) Peas Masala Recipe Vegetable Muthia Masala Shabnam ke Moti

Ingredients: 1 cup - paneer, cubed (frozen) 3/4 cup - peas, frozen 2 - tomatoes 1/4 cup - curd 3 - green chillies 1 tsp - ginger garlic paste 1/2 tsp - red chilli powder 1 tsp - dhaniya powder 1/4 tsp - turmeric powder 1/2 tsp - garam masala powder Coriander leaves for garnishing 1 tsp - lemon juice 2 tbsp - oil/ghee Salt as needed

To fry and grind to paste: 2 - onion, sliced 1 inch - cinnamon 1 - elachi/cardamom 1 - clove 1 tsp - jeera/cumin seeds 10 - pepper 1 tsp - oil

ngredients: Paneer - 200 gms Fresh green peas - 1/2 cup Tomatoes - 2 (chopped) Curds - 1/2 cup Chilli powder - 2 tsp Dhania powder- 2tsp Oil - 2 tbsp Cumin powder - 1/2 tsp Turmeric powder - 1/2 tsp Grind together: Ginger - small.piece Garlic - 6 flakes Cashewnuts - 10 Garam masala powder - 1 tsp Poppy seeds - 2 tsp Onions - 2 Method : 1. Cut paneer into pieces and deep fry in oil, immerse completely. 2. Boil green peas, drain and keep aside. 3. Heat oil in a pan add ground paste and fry till oil separates. 4. Add chilli powder, dhania powder, cumin powder, turmeric powder, salt and stir. Add chopped tomatoes and saute tor few minutes. 5. Pour curds and enough water to make it into a thick gravy. 6. Add boiled peas and keep simmer in low heat. Mix fried paneer pieces and when well soaked paneer and peas, remove from fire. 7. Garnish with coriander leaves. While serving accompanied with chopped onions and lime pieces, green chillies to serve non-rotti.

ngredients: for 100gms of Paneer and 1/4 cup of Green peas. set 1: 2 medium sized onions 2 medium sized tomatoes 1/4 cup corriander leaves 4 - 6 cashews (depending on size) a pinch of turmeric powder 1 tsp of kashmiri chilli powder 1 tsp oil 1/8 cup water salt to taste set 2: 1 onion of very small size (or) 2 tbsp's finely chopped onions 1/2 + 1/2 tsp of kasuri methi 1 tsp chilli powder 1 tsp kashmiri chilli powder 1 tsp butter 1 tsp fresh cream 1 tsp oil chopped corriander leaves to garnish Method: (1) De-frost the Paneer either by soaking the paneer with its wrapper in a bowl of water for about 30 mins or microwave the paneer for 1 minute at high power. (2) Boil 1/4 cup of green peas in 1/4 cup of water or alternatively microwave for 4 to 5 minutes.

with set 1: (3) Heat a deep pan, add one tsp of oil, add onions and fry till it turns light pink and translucent. Add cashews to the pan and saute it for a minute.

(4) Add chopped tomatoes to the pan and saute it together with onions. add salt to taste, turmeric powder and kashmiri chilli powder. mix them all together till they become soft. remove it from flame, add corriander leaves and mix all together. then let all cool down for 10 minutes.

(5) On cooling, transfer them to a mixie jar and grind into a smooth paste by adding 1/8 cup of water.

with set 2: (6) Heat another pan, add one tsp of oil, following it add very finely chopped onion. fry it till

it turns light brown. Add 1/2 tsp of kasuri methi, 1 tsp chilli powder, 1 tsp kashmiri chilli powder and mix them all together.

(7) Now add the grounded smooth paste to the pan and give a mix. Gravy changes in colour. Now add Paneer cubes and green peas to the pan and give a mix. also wash of the mixie jar with little water so that not even little grounded paste is left-over, and add it to the pan. (anjali, i updated this line for you, sorry for not including earlier, i assumed every one will do that).

(8) Add 1 tsp of butter and mix. close the pan with its lid, put the pan in medium flame for about 5 minutes. (9) After 5-6 mins, oil seperates from the gravy and the gravy changes colour, switch off the flame. add 1/2 tsp of kasuri methi and 1 tsp of fresh cream. Garnish with corriander leaves and fresh cream.

Serve with chapathis or roti's. Notes: - Key taste maker of this gravy is kasuri methi and butter. so do not skip it. - Adding fresh cream and cashews is optional. though the gravy wont be creamy. - No spices are added to the gravy which makes easy on digestion. - I also suggest you not to skip corriander leaves. You might also like:
Paneer Butter Masala Recipe

Chilli Paneer Palak Paneer How to Make Paneer Tikka Masala Sweet Corn Gravy

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Shared by Lavi Raj posted under Gravy, Paneer, Restaurant Style Food, Side Dishes For Chapathi

15 COMMENTS:
MyKitchen Flavors-BonAppetit!., November 3, 2011 3:17 PM Wow!,Luv this creamy Gravy with my fav Paneer Peas Combo.Thanks for sharing this.Luv it Adai Dosa Recipe | Mixed Lentil Dosa Recipe :
(yields 18-20 adai)

Ingredients: 1/2 cup Raw rice(regular rice variety like sona masuri,ponni etc) 1/2 cup Idli rice 1/3 cup Toor dal 1/3 cup Chana dal 1/4 cup Moong dal 1/4 cup Urad dal 1/3 cup grated fresh Coconut 10-12 Curry leaves 4-5 Red chillies 3-4 Byadige Red chillies 1 tsp Cumin seeds 1/8 tsp Asafoetida Salt to taste to add to the batter: 1/4 cup chopped Coriander 2 tbsp chopped Curry leaves Oil to roast adais

Method:

Soak rice for 4-5 hrs or over night.Soak chana dal,moong dal and toor dal in a separate container for 4-5 hrs or over night.Soak urad dal in another container for the same time (4-5 hrs). Dry roast cumin seeds and red chillies(both the varieties regular and byadige) slightly until warm and let them cool.This process is just to make them crisp for better grinding. Grind urad dal to a smooth and frothy paste by adding some water.Remove this mixture and keep aside. Now grind soaked rice with the remaining dals,coconut,curry leaves,red chillies,cumin seeds and asafoetida to a smooth batter.I ground to a smooth batter as I wanted to prepare like dosa,you can even grind to a coarse batter. Mix the urad dal batter with the ground batter and add enough salt to it and mix well.You can prepare adai dosa immediately with this batter if you want,I kept it aside for 3-4 hrs for little fermentation. I am sure everyone knows how to make simple dosa,still I explain the process of making it for people who are not familiar with it. Mix batter well and add chopped coriander and curry leaves to the batter and mix again.Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion to form a uniform shaped dosa.You can spread the batter thick or thin according to your wish. Pour 1-2 tsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan,you can completely replace oil with ghee for better taste if you are not calorie conscious).

Let it initially cook on low flame for 1-2 mins and remove the lid and increase the flame later and cook for a couple of mins until you see brown/red patches.You can turn it and roast the other side if you want.(Do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.) Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa. Reduce the flame for half a minute and then start preparing the next dosa.Do not pour the batter on high flame.

Serve it with spicy chutney or Avial.I served it with spicy coconut chutney and jaggery. Notes: 1. The addition of idly rice gives crispiness to adai,if you don't have it replace it with regular rice. 2. Ideally the batter should be ground to a coarse mixture and is made thick which we are not really fond of,hence I made it into a very slight coarse dosa kind batter.It is left to your choice, either way it tastes good and left to you. 3. You can start preparing them immediately but I prefer to leave it aside for few hours to let it ferment.Again it is my personal preference. 4. You can add finely chopped onions/shallots to the adai batter just before making adai.If you add the onions you cannot spread like dosa,it will be slightly thicker and you need to roast on both sides. 5. The addition of more oil to adai makes it crispier. Variations:

You can add tender drumstick leaves or grated carrots or chopped spring onion greens to the batter.Each gives a different flavor and taste to adai. You can even add ginger while grinding which gives a nice flavor to adai.

Paasiparuppu Paniyaram/Moongdal Paniyaram

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My grandma use to make Paniyaram with rice batter,solam,kambhu,raagi and pasiparuppu.My favorite is sola paniyaram and this pasiparuppu paniyaram .for this paniyaram,she use to make spicy garlic chutney it suits well for this paniyaram.i will post that garlic chutney recipe in my future postings .U can simple enjoy this paniyaram with tomato chilli sauce or any preferred chutney of ur choice.Its simple and less work and very healthy choice too.Recipe follows: Ingrdedients 1. 2. 3. Moongdal 1cup Aval/Poha 1/2 cup 1 tsp Jeera+fennel seeds

4. 5. 6. 7. 8. Method

Green chillies/dry red chillies 3-4 no.s Ginger small piece(finely chopped) Curry leaves few Coriander leaves few Onion 1no.(finely chopped)

Soak moongdal and poha for 1-2 hrs and grind both along with jeera,fennel seeds and green chillies in to little coarse paste with little water.

The consistency of the batter should be little thicker than idly batter.

After grinding transfer it to a vessel and add chopped onions,curry leaves,hing,coriander leaves and ginger and enough salt.

Mix everything well and no need for fermentation...ready to use.

Heat a paniyaram pan ,add 1/4tsp or less oil in each hole and pour a spoonful of batter to each hole.

Cook in medium flame so that it get cooked well on innerside and outer side

crispy.

After few minutes turn in to other side using a paniyaram stick or spoon cook for another few minutes.

Once it donw transfer to serving plate and serve hot with any chutney or tomato chilli sauce.

THURSDAY, MARCH 25, 2010

Sola Paniyaram and Onion Chutney

Sola Paniyaram: Ingredients: Idly rice 100 g Whole black gram seeds 50 g Fenugreek seeds Table spoon Sorghum seeds 100 g Water Salt Onion 2 Oil

Method: Soak idly rice (about one hour), sorghum seeds (about two hours), black gram and fenugreek seeds (together about one hour) and grind them with required amount of water in a wet grinder like for making idly. Add salt and allow it to ferment for about 6- 8 hrs or whole night in room temperature. Chop onion and mix with the batter. Heat a non stick paniyaram pan and pour a spoon full of batter into each hole. Cook until it is done (cook both the sides in medium flame).

Onion Chutney: Ingredients: Onion 1 Tamarind 3 Table spoon Black gram seeds 1 Table spoon

Split channa dal - 1 Table spoon Dried red chilies 2 Salt Curry leaves Few Asafoetida Pinch

Method: Heat a table spoon of oil in a pan. Add black gram, split channa dal, curry leaves, asafoetida and red chili. Fry till they are slightly brown in low flame. Keep it aside. Then fry chopped onion in the same pan till they are slightly brown and allow it to cool. Grind them with salt and tamarind paste.

Posted by Krishnaveni at 11:21 PM

Ingredients 1. 2. 3. 4. 5. 6. 7. 8. To temper 1. 2. 3. 4. 5. 6. 7. 8. Dry Corn Kernels 1 cup Idly Rice/ Sona Masoori 1 and 1/4 cup (i used sona masoori) Urad dal 1/4 cup Methi seeds 1/8 tsp Salt to taste Carrot 1no.(shredded) Cilantro 2-3 tbsp(finely chopped) Oil as needed

Oil 1tsp Mustard seeds 1/2 tsp Urad dal 1/2 tsp Chana dal 1/2 tsp Ginger 2 tsp(finely chopped) Green chili 2no.s(finely chopped) Onion 1 medium(finely chopped) Curry leaves few(chopped)

Method

Wash and Soak Dry corn kernels for 24 hours and soak urad dal n rice for 3 hours. ( say for eg, if u soak corn kernels by today morning 10am then soak the rice n dal next day 10am and grind the entire thing by 1pm and leave the batter until 5pm and u can make paniyaram by 5.30)

First drain corn kernels n add it to the blender and grind coarsely and keep

aside.

Then in a grinder, grind urad dal to smooth batter and then add ground corn and drained rice and using water grind to a fine coarse batter.The batter consistency should be like little thin like dosa batter. After that transfer to a bowl and add salt, mix well and leave it for 4-5hours fermentation.

After fermentation mix the batter well and add tempering and shredded carrot n finely chopped cilantro. For Tempering:Heat oil in a pan,add mustard seeds ,allow to pop add channa and urad dal fry golden brown. Add hing,chopped onions,green chillies,ginger,curry leaves, sprinkle some salt. Fry for 2minutes and add fried items to the batter and mix well then add carrot n cilantro. Mix well.

Heat an paniyaram pan and add few drops of oil in each hole. Then pour a spoonful of batter to each hole. Cook covered for 2 minutes,then using a spoon or skewer turn the paniyaram

gently.

Cook on the other side for another 2-3 minutes.cook in medium heat so that both outer and inner side get cooked well and outer layer will turn crispy. When both sides are cooked remove the paniyaram and serve hot with any spicy chutney or sambar.

PESARATTU RECIPE | PESARATTU DOSA RECIPE

Pesarattu dosa is made with whole green gram dal. Though i have heard this but never tasted this and attempted to make this at home. My in laws side they used to make a

pessarattu with yellow moong dal and rice, which some how doesnt fascinated me , and it will be slightly dry too. This recipe with green moong dal i learnt from my friend who regularly makes pesarattu at her place . When i made this last week, we all liked it especially the kids. Here is the recipe for easy and healthy pesarattu.

INGREDIENTS: ( MAKES 8- 10)

WHOLE GREEN MOONG DAL RICE(OPTIONAL) GINGER ASAFOETIDA SALT OIL GREEN CHILLI ONION 1 CUP 1 TBLSP A SMALL PIECE A PINCH AS NEEDED AS NEEDED (WHILE MAKING) 2-3 2

METHOD:

Wash and soak the green moong dal for 4-5 hours or overnight too. If using rice flour add it while soaking. After 4-5 hours drain the water grind in a mixer along with green chilli,ginger salt and asafoetida. No need to ferment the batter. It is now ready to make pesarattu.Chop the onions finely.

Heat a griddle |tawa and when it hot pour a ladle full of pesarattu batter to the tawa and make a thin circle like a dosa. Sprinkle some chopped onions on the top and pat gently with a spatula. When cooked on the top, flip it over and smear with little oil.

Enjoy hot with any chutney or even you can have it as it is too.

NOTE: 1. You can add grated carrots while adding onions. Technorati Tags: pesarattu recipe,easy breakfast recipes,andhra pesarattu You might also like:
Pearl Millet Dosa/Kambu Dosai

Am an ardent fan of wholegrains and never failed to add them in my dishes, eventhough sometimes its quite a hard task for me to feed my kids, i do play with wholegrains with their favourite dishes and try to feed them atleast thrice a week. I know sometimes they may notice the addition of wholegrains but somehow i'll manage and explain them how healthy these

fibre rich grains are. Few days back, i prepared some dosa batter with pearl millet aka kambu, i used whole pearl millet in this recipe and trust me this dosas turned out extremely fabulous. I have tried some non fermentation dosas or adais with pearl millets,but preparing a dosa batter which need fermentation with whole pearl millet,am trying for the first time. Using pearl millet flour is definitely easier than than whole grains, coz whole pearl millet need to be soaked for a long and washed thoroughly to remove the impurities and small stones from it. If you feel lazy, you can go definitely for pearl millet flour and i'll share the recipe soon.Sending to my event Healthy Diet-Diabetic Friendly Recipes.

2cups Pearl millet/Kambu 1cup Brown rice or par boiled rice 1/2cup Urad dal 1tsp Fenugreek seeds Wash well and soak the pearl millet with enough water for 5-6hours.

Soak the rice and urad dal with fenugreek seeds separately for 4-3hours. Drain the water from urad dal and grind it as fine paste. Transfer the urad dal batter to a vessel and grind now both the soaked pearl millet and brown rice. Grind them as bit coarse paste. Now mix both the urad dal batter with rice-pearl millet batter, add salt and keep aside for overnite. After fermentation, give a stir and cook as dosas on both sides by drizzling oil or without oil in a non stick pan.

Kambu (Bajra) Idli

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By : Latha Nellaiyappan Category : Cereals,Tamilnadu, Breakfast Servings : 4-5 Time Taken : 15-30 mins Rating :
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Method 1. Soak kambu, rice, urad dal seperately for 3-4 hours. 2. First grind urad dal finely to a cream like consistency; keep aside. 3. Add soaked kambu and then rice. 4. Grind well, add pepper and jeera; remove and keep aside. Now mix the ground urad dal and kambu, salt and 1 tablespoon of oil. Make it of idly batter consistency. Keep aside for 4 to 5 hours. Temper mustard, urad dal and curry leaves in a little oil and add to the idly batter; stir well. Make idlies with idli mould and serve hot with milagai podi.

5. 6. 7. 8. 9.

Image: Flickr/creativecommons ukanda RELATED RECIPES

Kambu / Bajra dosa

Melting Cream Idli with Tomato Twist Idli millagaipodi Lobiya idli Basic recipe for rawa idli

Ingredients: 200g - kambu, broken 200g - raw rice, broken 150g - urad dal 2 tbsp - black pepper 1 tbsp - cumin/jeera 3 tbsp - gingelly oil 1 tsp - mustard Curry leaves Salt, as required

Karva Chauth is the festival that sanctifies your relationship by fasting and feasting. Since we cant ignore the way to your mans heart is through his stomach diktat, we have a recipe that steps away from the usual chana-chole. With Bengal grams cooked in pure ghee, Chane Jaisalmer Ke is a must-try to surprise the hubby and break your fast. RELATED READS

5 Foods to Break Your Karva Chauth Fast5 Foods to Break Your

Karva Chauth Fast

How to Fast Right This Karva Chauth Ethnic Outfits to Deck Yourself This Karva Chauth [Lust List] Ingredients: 3 - 4 green chillies chopped 1 tsp garam masala powder 2 tblsp oil 2 inch cinnamon 1/4 tsp asafoetida 1 cup bengal gram (kale chane) 1 1/2 cup yoghurt 2 tsp coriander powder 1 tsp red chilli powder 4 tsp bengal gram flour Salt to taste 1 tsp turmeric powder 1 tsp cumin seeds 1 medium sized onions 2 tsp chaat masala 2 -3 black cardamoms 1 cup coriander leaves chopped

2 tblsp pure ghee 5 - 6 cloves

Method:

1. Soak bengal grams overnight in four cups of water. 2. Drain the water the following day. Cook it in six cups of water in a pressure cooker. Mash the grams slightly. Don't throw away the water. 3. Heat the ghee and oil together in a non-stick pan. Add cumin seeds and when they crackle, sprinkle the garam masala. Fry for 1-2 minutes. 4. Add asafoetida and chopped green chillies and saut. 5. Mix yoghurt, gram flour, one cup water and dry spices and add it to the sautd whole garam masala. 6. Keep stirring till it boils. Mix in the grams along with the water they were boiled in. Mix in salt to taste. Cover and simmer (boil slowly at low temperature) for 8-10 minutes. 7. Serve hot and garnish with coriander leaves and onion rings.