Masala Paneer.

 

Masala paneer is a quick to make tasty side dish for chapathi, phulka, naan, bread, pulao, fried rice etc. Masala paneer recipe is explained with step by step photos.

The following ingredients are needed to prepare Masala Paneer.

Ingredients:-

Paneer.                   - 200 gm
Onion.                    - 2
Tomato.                  - 3
Ginger.                   -1 inch
Garlic.                    - 5
Cumin seeds.         -1tsp
Red chilli powder. - 2tsp
Turmeric powder.  -1/2tsp
Coriander powder. - 2 tsp
Garam masala.       -1tsp
Cinnamon.             -1 inch piece
Cloves.                  - 2
Cardamom.           - 2
Bay leaf.               - 1
Coriander leaves. - few
Ghee.                    - 3 tbsp
Salt.                      - to taste

Instructions:- 

Finely chop onions, finely chop coriander leaves, roughly chop tomatoes, crush ginger and garlic. Keep aside the onion pieces, coriander leaves, tomato pieces, crushed ginger and garlic, cinnamon, cloves, cardamom, bay leaf and paneer cubes.

Method:-

1). Heat ghee in a wide bottom pan and add cumin seeds and saute well. Add bay leaf, cinnamon, cloves and cardamom into the pan and saute well. Add finely chopped onion, crushed ginger and garlic into the pan and saute well till the onion becomes translucent and raw smell goes out.

2). Add turmeric powder, red chilly powder, coriander powder and garam masala into the pan and mix well.

3). Add roughly chopped tomatoes into the pan and saute well till it becomes soft and mushy.

4). Add 1/2 cup of water and required salt into the pan and boil well. Add finely chopped coriander leaves into the pan and mix well.

5). Add paneer cubes into the pan and mix with the spicy masala gravy in the pan.

6). Cook the paneer cubes in spicy masala gravy for 3 minutes on low flame.Mix well and switch off the flame.

7). Transfer the masala paneer to a serving bowl.

Very tasty and delicious Masala Paneer is ready to serve with chapathi, pulao, phulka, bread, naan, fried rice  etc.

Ghee Cake

                           

 

Ghee cake is a soft and delicious tea time cake.The following ingredients are needed to prepare Ghee Cake.

Ingredients:-

All purpose flour. -1 and 1/4 cup 

Baking powder.    -1tsp

Powdered Sugar.  - 1cup

Milk.                    - 1/3 cup

Egg.                      - 2

Ghee.                    -1/2 cup

Vanilla essence.    -1tsp

Salt.                      - a pinch

Instructions:-

1). Sieve all purpose flour, baking powder and salt together. Mix well and keep aside.

2). Grease a round cake pan with little ghee and sprinkle little all purpose flour on it and keep aside.

Method:-

1). In a mixing bowl add ghee and powdered sugar and mix together with an electric hand mixer on high speed until it is creamy.

2). Add egg into the mixing bowl one at a time and beat each egg for 30 seconds.

3). Add vanilla essence into the mixing bowl. Mix well and beat for few seconds.

4). Add sieved all purpose flour mixture and milk alternatively into the mixing bowl and beat on medium speed until it becomes a thick cake batter consistency. Slowly fold the cake batter with a spatula.

5). Preheat oven to 180 degree C for 10 minutes.

6). Pour the cake batter into the greased cake pan and level the top of the cake batter with a spatula.Tap the cake pan gently to remove the air bubbles.

7). Bake the cake in preheat oven to 180 degree C for 45 minutes.Insert a toothpick in the center of the ghee cake and the toothpick comes out clean, then the cake is cooked well..

8). Remove the cake pan from oven and allow the ghee cake to cool completely. Once cooled, transfer the ghee cake to a serving plate and cut into desired slices.

Delicious ghee cake is ready to serve.

Broken Wheat Appam / Cracked Wheat Appam

Broken wheat appam /cracked wheat appam is a breakfast dish made with cracked wheat / broken wheat adding instant yeast.Soft and delicious broken wheat appam recipe is written with step by step photos.Broken wheat /cracked wheat is known as nurukku gothambu in Kerala.

The following ingredients are needed to prepare Broken Wheat Appam / Cracked Wheat Appam.

Ingredients:-

Cracked wheat / broken wheat.-1 cup
Grated coconut.              - 1/2 cup
Cooked rice.                   - 1/4 cup
Sugar.                              - 2 tsp
Instant yeast.                   - 1/4 tsp
Salt.                                 - to taste
Coconut oil.                     - as required

Instructions:-

1). Wash cracked wheat / broken wheat 2 to 3 times in water and soak in water for half an hour. Drain water completely and keep aside the soaked cracked wheat.

2). In a mixer grinder add soaked cracked wheat, grated coconut, cooked rice, 1tsp sugar and instant yeast.

3). Grind all the above ingredients together to a smooth paste adding very little water.

4). Transfer the ground cracked wheat batter to a vessel and mix well. Keep aside the vessel to ferment the ground batter for 8 hours or overnight.

Method:-

1). Mix the fermented batter using a ladle. Add 1tsp sugar, required salt and little water into the fermented batter. Mix well and make a little loose batter of pouring consistency.

2). Heat a dosa tawa and pour a ladle of batter on hot tawa.

3). Do not spread the batter on tawa using back of the ladle. Gently tilt and rotate the tawa to spread the batter by itself and make a small appam.

4). Add little coconut oil on all sides of the appam.

5). Cover and cook appam on medium flame.

6). Roast appam on one side and do not flip it. Once done remove the well roasted appam from tawa with a spatula and transfer to a serving plate.

7). Repeat the above process and make broken wheat appam with the remaining batter and transfer to serving plate.

8). Broken wheat appam/ cracked wheat appam is ready to serve with coconut chutney or any side dish of your choice.

Kumbalanga Parippu Curry without Coconut

 Kumbalanga parippu curry is a easy and quick to make ash gourd toor dal curry without adding coconut and goes well with rice.Ash gourd is called kumbalanga in Kerala.Kumbalanga parippu curry recipe is written with step by step method and photos

The following ingredients are needed to prepare Kumbalanga Parippu Curry.

Ingredients:-

Ash gourd.           - 1/2 piece of an ash gourd
Toor dal.                 - 1/2cup
Tomato.                  - 3
Onion.                    -1
Gree chilly.            -1
Turmeric powder.  -1/4tsp
Red chilly powder.-1tsp
Mustard seeds.      -1tsp
Cumin seeds.        - 1/2 tsp
Dry red chilly.      - 2
Curry leaves.        - 1 spring
Salt.                      - to taste
Coconut oil.          -1 tbsp +1tsp

Instructions:-

1). Peel the outer skin and cut ash gourd into halves.Chop and remove the seed part and wash the ash gourd. Chop the ash gourd again into small pieces and keep aside.

2). Wash and roughly chop tomatoes and keep aside.Wash and slit green chilly into halves and keep aside.Peel, wash and chop onion into thin lengthy slices and keep aside.Broke 2 dry red chillies into halves and keep aside.

3). Wash and soak toor dal in water for 5 minutes.Then drain water and keep aside.

Method:-

1). In a pressure cooker add chopped ash gourd pieces, soaked toor dal, chopped tomato, chopped onion, slit green chilly, red chilli powder, turmeric powder and required salt.

2). Add sufficient water in the cooker to immerse all the ingredients.

3). Add 1tbsp coconut oil into cooker and mix all the ingredients in the cooker.

4). Cover the cooker with its lid and put its weight on the lid and cook for 1 whistle on medium flame and switch off the flame. When the pressure completely goes out open the cooker lid.

5). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add broken dry red chilly pieces and curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the above seasoning into the curry in the cooker.

6). Transfer the ash gourd toor dal curry to a serving bowl.

A very tasty Kumbalanga Parippu Curry without Coconut is ready to serve with rice.

Butter Cake

Butter cake is a easy to make soft and delicious cake.The following ingredients are needed to prepare Butter Cake.

Ingredients:-

Butter.                  -100 gm
Powdered sugar.   - 1/2 cup and 2 tbsp
All purpose flour. - 1/2 cup
Corn flour.            - 1tsp
Milk powder.        - 1tbsp
Baking powder.     - 1/2tsp
Egg.                       - 2
Vanilla essence.     - 1/2tsp

Instructions:-

Sieve all purpose flour (maida), corn flour, baking powder and milk powder. Mix all together and keep aside the flour mixture.

Method:-

1). In a mixing bowl add butter, powdered sugar and vanilla essence and beat well using a hand mixer till fluffy and creamy.

2). Add eggs in the mixing bowl one at a time and beat well until combined.

3). Add sieved flour mixture into the mixing bowl and gently fold and mix it using a spatula until all combined. Cake mix is ready to bake.

4). Grease a cake pan with little ghee and sprinkle little all purpose flour over it.

5). Pour the cake mix into the greased cake pan and gently tap the cake pan to remove the air bubbles.

6). Preheat oven to180 degree C for 10 minutes. Keep the cake pan inside the preheated oven and bake the cake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

7). Remove the cake pan from oven and allow the cake to cool for 10 minutes.

8). Once cooled transfer the butter cake to a serving plate and cut into slices and serve.

Uzhunnu Bonda /Udida Ambado.

 Uzunnu bonda /udida ambado in Konkani is a deep fried tea time snack made with whole white urad dal that can be served with coconut chutney.

The following ingredients are needed to prepare Uzhunnu Bonda /Udida Ambado.

Ingredients:-

Whole white Urad dal. -1 cup
Green chillies.              - 4
Curry leaves.                - 3 spring
Salt.                              - to taste

Instructions:-

1). Wash and soak whole white urad dal in water for 1 hour.

2). Wash and chop green chillies and curry leaves into very small pieces.Apply little salt and mash the green chillies and curry leaves together using your hand. Keep aside the mashed green chilly curry leaves mixture to marinate for 5 minutes.

3). Drain the soaked water completely and grind the soaked urad dal in a mixer grinder to a smooth and thick paste adding 2 tbsp of water.Transfer the thick ground urad batter to a bowl.

4). Add the marinated green chilly curry leaves mixture into the urad batter and mix well.

Method:-

1). Heat oil in a deep frying kadai.

2). Once the oil is hot dip your hand in water and take a small portion of the ground urad batter. Drop the urad batter little by little into hot oil.Lower the flame to medium heat and deep fry them until golden colour.

3). Flip and turn the round shaped urad batter balls in hot oil with a slotted spoon to cook evenly on all sides.

4). Once uzhunnu bonda /udida ambado becomes golden colour and crisp on all sides, remove them from hot oil with a slotted spoon and transfer to a tissue paper to absorb excess oil.

Uzhunnu Bonda / Udida Ambado is ready to serve with coconut chutney and hot tea or coffee.

Persimmon Kinnathappam

Persimmon kinnathappam is a steamed sweet snack made with persimmon fruit, wheat flour, jaggery, cashew nuts and desiccated coconut.Persimmons are edible fruits rich in vitamin A and C and also have a good source of fiber, potassium and minerals.Persimmon kinnathappam recipe is written with step by step method and photos.

The following ingredients are needed to prepare Persimmon Kinnathappam.

Ingredients:-

Persimmon fruit.     -1/2 cup chopped
Jaggery.                   -1/2 cup grated
Wheat flour.             -1/2 cup
Desiccated coconut. -1/4 cup
Cashew nuts.            - 5 chopped
Salt.                          - a pinch
Ghee.                        - 1and 1/2tsp

Instructions:-

!). Wash the persimmon fruit.

2). Remove the green leaf -like flower stem on the top of the outer skin and cut the persimmon fruit into medium thick pieces. Chop and remove the outer skin of persimmon fruit and chop it again into small pieces and keep aside.

 3). Melt jaggery in a small vessel adding 1/4 cup of water and keep aside the melted jaggery syrup.

4). Grease a round pan with little ghee and keep aside.

Method:-

1). In a mixing bowl add wheat flour and a pinch of salt. Add melted jaggery syrup and mix with the wheat flour without lumps.

 2). Heat ghee in a wide bottom pan and fry the chopped cashew nuts. Add chopped persimmon into the same pan and saute well till it is cooked.Add desiccated coconut into the pan and saute well for a minute and switch off the flame.

3).Transfer the cashew persimmon coconut mixture into the mixing bowl and mix with the wheat flour jaggery mixture.Add required water into the bowl and mix all the ingredients together and make a thick batter.

4). Pour the thick persimmon batter in a greased round pan.

5). Boil sufficient water in a cooker or steamer. Keep the pan in the cooker.Close the cooker with its lid and steam cook the persimmon batter for 15 minutes.

 

6).To check for doneness, insert a toothpick in the steamed persimmon batter and the toothpick comes out clean then the batter is cooked well.Once done switch off the flame and remove the round pan from the cooker and allow the persimmon kinnathappam to cool.

7). Transfer the persimmon kinnathappam to a serving pate and cut into desired pieces and serve.

Try the recipe and enjoy the sweet snack.

Soft and Sweet Vattayappam adding Instant Yeast.

Vattayappam is a round shaped soft, spongy and little sweet steamed rice cake made with raw rice adding grated coconut, instant yeast, sugar, salt, cooked rice, cumin seeds, cardamom, cashew nuts and raisins.Vattayappam is served as a breakfast dish or as a snack in Kerala.Vattayappam recipe is given below with few step by step photos.

The following ingredients are needed to prepare Soft and Sweet Vattayappam adding Instant Yeast.

Ingredients:-

Raw Rice.           - 1 and 1/2 cup
Grated Coconut. - 1 and 1/2 cup (fresh)
Cooked Rice.      - 1/2 cup
Cumin seeds.      - 1/4 tsp
Instant yeast.       - 1/2 tsp
Salt.                     - 1/2 tsp
Sugar.                  - 2 tbsp
Cardamom.          - 5
Cashew nuts.       - few
Raisins.                - few

Instructions:-
Wash and soak raw rice in water for 2 hours. Then drain water completely and keep aside.Grind the soaked raw rice along with 1cup of freshly grated coconut, cooked rice, instant yeast, sugar and salt to a thick batter adding little water (add little water just to cover the ingredients). Then add remaining 1/2 cup of freshly grated coconut, cumin seeds and cardamom seeds into the thick batter and grind again for 1 minute without adding water.Transfer the ground batter to a vessel and keep aside for 2 minutes to ferment the batter.

Method:-

1). Grease little coconut oil inside a cooker pan.Sprinkle few cashew nuts and raisins in the cooker pan.
Pour the fermented ground batter into the cooker pan about 3/4 level of the pan.

 

2). Boil sufficient water in a steamer or in a cooker vessel and place the cooker pan on the steamer plate or inside the cooker.Close the steamer with its lid and steam cook the vattayappam for 20 minutes.

 

3). Once done switch off the flame.Open the steamer /cooker lid and remove the cooker pan from the steamer /cooker and allow the vattayappam to cool.

 

4). After cools down invert the cooker pan on a serving plate upside down.

 5). Cut the soft and spongy vattayappam into desired shapes.

A very tasty vattayappam is ready to serve with a cup of hot tea or coffee.

Muskmelon Kinnathapam

Muskmelon kinnathapam is a sweet snack made with muskmelon, wheat flour, jaggery and desiccated coconut.The following ingredients are needed to prepare Muskmelon Kinnathapam

Ingredients:-

Muskmelon.             - 1/2 cup chopped
Jaggery.                    - 1/2 cup grated
Wheat flour.              -1/2 cup
Desiccated coconut. - 1/4 cup
Cashews.                  - 5 chopped
Salt.                          - a pinch
Ghee.                        - 1and 1/2 tsp

Instructions:-

1). Remove the outer skin and chop muskmelon into small pieces and keep aside.

2). Chop cashews into small pieces and keep aside.

3). Melt jaggery in a small vessel adding 1/4 cup of water and keep aside the melted jaggery.

4). Grease a pan with little ghee and keep aside.

Method:-

1). In a mixing bowl add wheat flour and a pinch of salt. Add melted jaggery and mix with the wheat flour without lumps.

2). Heat ghee in a pan and fry cashews. Add chopped muskmelon into the pan and saute well till it is cooked.Add desiccated coconut into the pan and saute well for a minute and switch off the flame.

3). Pour the cashew muskmelon coconut mixture into the mixing bowl and mix with the wheat flour jaggery mixture.Add required water into the bowl and mix all the ingredients together and make a thick batter.

4). Pour the thick muskmelon batter in a greased pan. Put the pan in a steamer and steam cook the batter for 15 minutes.Once done switch off the flame and remove the pan from steamer and allow the appam to cool.

5). Transfer the muskmelon appam to a serving pate.

 6). Cut the muskmelon kinnathapam into desired pieces.

Sweet Muskmelon Kinnathapam is ready to serve.