Aloo Methi

Aloo methi is a healthy and very tasty stir-fry made with potato and fenugreek leaves goes well with roti, phulkas, chapathi, rice etc. Aloo Methi recipe is given below with step by step photos.

The following ingredients are needed to prepare Aloo Methi.

Ingredients:-

Potato.                    - 2
Fenugreek leaves.  - 2 cup
Green chilly.          - 1
Onion.                    - 1
Garlic.                    - 8 cloves
Bay leaf.                - 1
Cinnamon.             - 1 small stick
Red chilli powder. - 1tsp
Coriander powder. - 1tsp
Turmeric powder.  - 1/4 tsp
Garam masala.       - 3/4 tsp
Dry mango powder.-1/2 tsp /Amchur powder.
Salt.                        - to taste
Oil.                         - 1tbsp + 4 tsp

Instructions:-

1). Peel the outer skin and chop potato into medium cubes.

2). Boil the chopped potatoes in a small vessel adding little water till soft and keep aside.

3). Peel and finely chop onion. Peel and chop garlic into small round pieces. Wash and chop green chilly into small pieces. Keep all the above ingredients on a plate.

4). Remove the stems and clean the fenugreek leaves. Wash the leaves in water and keep them in a colander to drain water completely.

  5). Finely chop the washed and cleaned fenugreek leaves.

 

6). Heat 1tbsp oil in a pan on medium heat.

7). Add finely chopped fenugreek leaves and 1tsp salt into the pan. 

 8). Saute well and cook on low flame till the leaves become soft without adding water. 

9). Transfer the cooked fenugreek leaves on a plate.

Method:-

1). Heat 4 tsp oil in a pan and add bay leaf, cinnamon and saute well. Splutter cumin seeds and saute well.

2). Add chopped garlic and green chilly pieces into the pan and saute well in oil.

3). Add finely chopped onion into the pan and saute well till onion becomes soft.

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

5). Add boiled potato cubes and 1tsp salt into the pan and mix well.

6). Mix the boiled potato pieces with the spicy masala mixture.

  7). Add cooked fenugreek leaves into the pan.

8). Mix the cooked fenugreek leaves with the boiled potato cubes for a minute.Lastly add dry mango powder/amchur powder into the pan.

9). Mix all the ingredients and cook on low flame for 2 minutes and switch off the flame.

10). Transfer the aloo methi stir fry to a serving plate.

A very tasty and healthy Aloo Methi is ready to serve with roti, phulkas, chapathi or rice.

Instant Suji Appam /Sooji Appam

 Suji appam/ Sooji appam is a soft and instant breakfast dish made with suji/sooji adding instant yeast. Instant Sooji Appam recipe is given below with step by step method and photos.

The following ingredients are needed to prepare Instant Suji Appam /Sooji Appam.

Ingredients:-

Suji/ Sooji.        - 1 and 1/2 cup
Maida.               - 3 tbsp
Grated Coconut.- 2 tbsp
Instant Yeast.     - 1tsp
Sugar.                 - 2 tsp
Salt.                    - 1tsp

Instructions:-

1). In a mixer grinder add suji, maida, grated coconut, instant yeast, sugar and salt. Add 1 and 1/2 cup of boiled and cooled water little by little into the grinder to soak the suji. Grind all the ingredients together to a smooth and thick batter.

    2). Transfer the thick  ground batter to a bowl.

3). Cover and keep aside the vessel to ferment  the batter for about 15 minutes.

Method:-

1). Mix the fermented batter with a ladle. Add little water and make the batter to a idli batter consistency.

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

3). Gently rotate the tawa to spread the batter a little by itself.Bubbles and holes will appear on appam.

4). Cover and cook appam on medium flame for 2 minutes.

5). Open the lid and do not flip the appam.

6). Remove the well cooked suji appam from tawa with a flat spatula.

7). Transfer the soft suji appam to a serving plate.

8). Repeat the same process and make soft instant sooji appam with the remaining batter and serve with chutney or any side dish of your choice.You can keep the remaining batter in the refrigerator.

Paneer Nawabi

Paneer Nawabi / Nawabi Paneer is a cashew based thick gravy dish made with shallow fried paneer cubes goes well with roti, chapathi, phulkas, naan etc. Paneer Nawabi recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Paneer Nawabi / Nawabi Paneer.

Ingredients:-

Paneer.                 - 250 gm
Onion.                  - 1 chopped
Garlic.                  - 1/2 tsp chopped
Cinnamon.            - 1 stick
Cloves.                  - 2
Cardamom.           - 2
Bay leaf.                - 1
Pepper corn.          - 1/2 tsp
Cumin seeds.         - 1tsp
Papper powder.      - 1tsp
Coriander powder. - 1tsp
Garam masala.       - 1/2 tsp
Water.                     - 2 cup
Salt.                        - to taste
Ghee.                      - 2 tbsp

For grinding Cashew paste mixture:-

Cashews.      - 6
Almond.       - 6
Onion.          - 1 chopped
Green chilly. - 3 chopped
Ginger.          - 1tsp chopped
Garlic.           - 1tsp chopped
Ajwain.         - 1/2 tsp
Cinnamon.    - 1 small stick
Cloves.          - 3
Cardamom.   - 3
Pepper corn.  - 1/2 tsp
Water.            - 1 cup

Instructions:-

1). Chop Paneer into triangle pieces and marinate with little salt, 1tsp pepper powder and 1tsp coriander powder and keep aside for 30 minute to marinate.Shallow fry the marinated paneer pieces from all sides in 1tbsp off ghee and keep aside.

2). In a pan add 6 cashews, 6 almonds,1 chopped onion, 3 chopped green chillies, 1tsp chopped ginger, 1tsp chopped garlic, 1/2 tsp ajwain, 1small cinnamon stick, 3 cloves, 3 cardamom, 1/2 tsp pepper corn and 1cup of water and boil it for 5 to 7 minutes on medium flame or till the onion pieces become translucent and cashews and almonds becomes soft. Transfer all the above ingredients on a plate to cool.

3). Grind all the above boiled ingredients to a smooth and thick paste adding little boiled and cooled water. Keep aside the ground thick cashew paste mixture.

4). Keep aside 1chopped onion, 1/2 tsp chopped garlic, 1 bay leaf, 1cinnamon stick, 2 cloves, 2 cardamom, 1/2 tsp pepper corn and 1tsp cumin seeds on a plate.

Method:-

1). Heat 1tbsp of ghee in a pan and add 1 bay leaf, 1 cinnamon stick, 2 cloves, 2 cardamom and 1/2 tsp pepper corn and saute well.

2). Add 1tsp cumin seeds and saute well.Add chopped 1/2 tsp garlic and 1 chopped onion into the pan and saute well till onion becomes translucent.

3). Add ground thick cashew paste mixture into the pan and mix well.

4). Add required salt and 2 cup of water into the pan and mix well.Boil the gravy for 2 to 3 minutes on low flame. Add garam masala into the boiled gravy and mix well.

5). Add shallow fried paneer cubes into the gravy.

6). Boil the paneer gravy for a minute and switch off the flame.

7). Transfer the paneer gravy / paneer nawabi to a serving dish.

Paneer Nawabi / Nawabi Paneer is ready to serve with chapathi, roti, phulkas or naan.

Mixed Veg Cutlet

Mixed veg. cutlet is a deep fried tea time snack made with mixed vegetables. Mixed veg cutlet recipe is given below with step by step photos.

The following ingredients are needed to prepare Mixed Veg. Cutlet.

Ingredients:-

Potato.                 - 1 boiled
Onion.                  - 1 chopped
Cabbage.              - 1/4 cup chopped
Carrot.                  - 1/4 cup chopped
Capsicum.             - 2 tbsp chopped
Frozen green peas.- 1/4 cup
Ginger.                  - 1tsp chopped
Garlic.                   - 1tsp chopped
Green chilly.          - 2 chopped
Fennel seeds.         - 1/4 tsp
Turmeric powder.  - 1/4 tsp
Coriander powder. - 1tsp
Garam masala.       - 1tsp
Coriander leaves.   - 1/4 cup chopped
Corn flour.             - 1/4 cup +1/4 cup
Pepper powder.      - 1/2 tsp
Bread crumbs.        - 1 cup
Salt.                        - to taste
Oil.                         - for deep frying

Instructions:-

1). Boil and peel potato, finely chop onion, cabbage, carrot, capsicum, ginger, garlic, green chillies and coriander leaves. Keep aside all the above finely chopped ingredients along with frozen green peas on a plate.

2). In a bowl add 1/4 cup corn flour, 1/2 tsp pepper powder, little salt and 1/2 cup of water. Mix well without lumps and make a cornflour slurry and keep aside.

3). Keep the bread crumbs on a plate.

Method:-

1). In a mixing bowl add boiled and peeled potato and mash well till mushy. Add finely chopped onion, cabbage, carrot, capsicum, ginger, garlic, green chillies, coriander leaves and frozen green peas into the bowl and mix well with the mashed potato.

2). Add fennel seeds, turmeric powder, coriander powder, garam masala, required salt and 1/4 cup corn flour into the bowl.

3). Mix all the above ingredients together using your hands. Apply little oil on your hand and take a portion of the vegetable mixture and make round shape or oval shape ball.Gently flatten the ball a little and make patties.Make such patties with the remaining vegetable mixture and keep them on a plate.

4). Dip each patties in corn flour slurry and then dip it into bread crumps to cover the bread crumbs on all its sides. Repeat the same process and keep the bread crumbs coated patties on a plate.

5). Heat oil in a deep frying pan. Drop the bread crumbs coated patties one by one in hot oil and deep fry them in batches on medium flame till golden brown on all sides.Remove the deep fried mixed veg cutles from hot oil and transfer to a tissue paper to absorb excess oil. Then transfer the mixed veg cutlet to a serving plate.

Mixed Veg Cutlet is ready to serve with tomato ketchup.Try the recipe and enjoy the cutlet.