Chemeen/ Prawns Pathiri

Chemeen/Prawns Pathiri

Ingredients

For stuffing

500 gram prawns, cleaned

2 medium onions, chopped

3 tablespoon garlic, chopped

1 ½ tablespoon ginger, chopped

2 green chillies

A sprig of curry leaves, chopped

A handful of corriander leaves, chopped

1 tablespoon fennel powder

1 ½ tablespoon chili powder

½ teaspoon turmeric powder

½ teaspoon pepper powder

½ teaspoon garam masala

½ teaspoon vinegar

Salt to taste

4 tablespoon oil

Method

• Make a paste of 2 tablespoon garlic, 1tablespoon ginger, 1/2 tablespoon fennel powder, chili powder, turmeric powder, vinegar and salt and keep separate.
• Heat 2 tablespoon oil in a nonstick pan.
• Add prawns along with the ground paste and stir for 2 minutes or until it turns dry.
• Mash the prawns with a spoon and turn off the flame.
• In a separate pan add 2 table spoon oil.
• Add onion and saute until translucent.
• Add chopped green chilies, 1 tablespoon garlic, 1/2 tablespoon ginger, chopped curry leaves, coriander leaves, 1/2 teaspoon fennel powder, pepper powder, garam masala and stir fry for a minute.
• Add prawns and give a good stir, cook on low flame for 2 -3 minutes and turn off the flame.

For Pathiri

1cup plain flour (Maida)

Luke warm water, for kneading

Salt as required

Oil for frying

Method

• Combine maida, luke warm water and salt to make smooth dough.
• Roll small balls out of it.
• Roll the dough to a circle of 6 inch diameter.
• Spread the filling on to it leaving some space at the edges.
• Place another rolled out dough on top of it.
• Seal the edges with a fork or fold the edges inside.
• Deep fry in oil until golden brown.
• Chemeen pathiri is now ready to serve.

*Prawns can be substituted by chicken, meat or vegetable of your choice.

Chicken Pakoda

Chicken pakoda

A sip of hot tea along with hot chicken pakodas on a cool, rainy evening is something we all like. For those beautiful days...enjoy these pakodas. 

Ingredients

500 gram chicken kheema/minced

1 medium size onion, chopped

1 egg

2 tablespoon corn flour

Salt to taste

A handful coriander leaves, chopped

1-2 green chilies, chopped

1 tablespoon black pepper powder

Oil for frying

Method

• Mix  the minced chicken with onion, egg, cornflour, salt, coriander leaves, green chilies and pepper.
• Heat oil in a wok, and using a teaspoon, spoon out the chicken mix little by little. Drop carefully into the hot oil  and deep fry until golden brown. Using a slotted spoon drain on to a paper napkin.
• Serve hot with tomato sauce.

Carrot, Apple and Ginger juice

Carrot, Apple and Ginger juice

Boost up yourselves with a fresh and healthy drink. This juice contains the 3 healthiest ingredients, which will rejuvenate and keep you fresh throughout the day.

Ingredients

3 large carrots

2 green apples

1 small piece of ginger (about 1 inch), peeled

Crushed ice

Method

• Wash the fruit and vegetables well and cut into sizes that fit into your juicer.
• Switch on the juicer.
• Add the ingredients one at a time into the juicer.
• Pour over crushed ice in a tall glass and relish your healthy drink.

*Fresh juice is best consumed immediately after juicing.

Gobi Paratha / Cauliflower stuffed whole wheat flat bread

Ingredients

For the stuffing

250 grams cauliflower, washed and finely chopped, preferably in a food processor

1 large onion, finely chopped

1 tablespoon ginger, chopped

2 green chillies, chopped

1 tablespoon dry fenugreek leaves/kasoori methi

1 teaspoon red chilli powder

1 teaspoon cumin powder

Salt to taste

For the dough

250 grams wheat flour/atta

1 tablespoon oil

Water for kneading

1 teaspoon salt

Oil , for shallow frying

Ghee or butter(optional)

Method

• Mix the wheat flour, 1 tablespoon oil, salt. Add water little by little and knead into a soft dough. Keep it aside for 30 minutes.
• Mix all the ingredients for the stuffing and keep aside for 30 minutes.
• Make 10 equal balls from the dough. Now take two balls and roll each one of them into a 5-inch round disc.
• Spread a spoonful of the stuffing on one round and cover with the other round. Press edges slightly to seal them. Dust some flour on both sides and carefully roll it further to an 8 inch round (the thinner the better). Repeat this with the remaining dough, to make 5 such parathas.
• Heat a griddle and cook the parathas on both sides on a medium heat till brown specs appear.
• Then smear 2 teaspoons of oil on both sides and fry till the paratha browns and is crisp.
• Remove and smear 1 teaspoon of ghee or butter on top(this step is optional).
• Serve hot with pickle or chutney and yoghurt.

RED for VALENTINE "Beetroot in spiced coconut milk"

Beetroot in spiced coconut milk

Ingredients

1 or 2 medium sized beetroot

3-4 garlic cloves, chopped

1 teaspoon grated ginger

1 teaspoon cumin seeds

1 teaspoon coriander seeds, crushed

½ teaspoon dried red chilli flakes

½ cup thick coconut milk

¼ teaspoon ground cardamom seeds

Juice of 1 medium sized lime

1 tablespoon vegetable oil

Handful of chopped coriander leaves

½ teaspoon pepper

Salt to taste

Method

• Cook the beetroot in water, peel and cut into wedges and keep aside.
• Heat oil in a large frying pan and add the garlic, ginger, cumin, coriander seeds and chilli flakes.
• Stir fry for 1-2 minutes. Toss in the beetroot wedges and fry stirring gently for 1-2 minutes.
• Then add the coconut milk, cardamom, lime juice and salt. Cover and cook over a medium heat for 4-5 minutes.
• Stir in the fresh coriander leaves and serve.

Pork roast

Pork roast 

Ingredients

1kg pork, small size, cube cut

1 ½ cup shallots, chopped

8-10 garlic cloves, finely chopped

3 teaspoon ginger, finely chopped

3 green chilies, slitted

2 sprigs curry leaves

3tablespoon coriander powder

½ teaspoon turmeric powder

4-5 tablespoon pepper powder (can reduce or increase the quantity to your taste)

1 ½ tablespoon garam masala

Coriander and mint leaves for garnishing

Method

• Pressure-cook pork with salt and turmeric powder.
• Once the pork is well cooked, excess water should be dried completely under high flame.
• Heat 2-3 tablespoon of oil in a pan.
• Add chopped shallots and saute until it turns dark brown.
• Add garlic, ginger, curry leaves and green chilies and keep stirring until the raw smell goes off.
• Simmer the flame; add coriander powder, pepper powder, garam masala and salt and stir for 2 minutes.
• Add the cooked meat to this masala and continue stirring under high flame until the pork turns dark brown color.
• Garnish with chopped coriander and mint leaves.

Spiced creamy mushrooms

Spiced creamy mushrooms

Ingredients

500 grams large button mushrooms, sliced

1 onion finely chopped

4 garlic cloves, finely chopped

2 teaspoons ginger, finely chopped

1 tablespoon curry powder (you can use any mild curry powder you have in stock)

3 tablespoons water

5 tablespoons sunflower oil

100 ml fresh cream

2 tablespoons tomato puree

6 tablespoons finely chopped coriander

Salt

1 tablespoon crushed whole black pepper

Method

• Blend the garlic, ginger, onion and curry water with the measured amount of water until smooth.
• Heat 3 tablespoons of oil in a large nonstick wok or frying pan and add the mushrooms.
• Stir fry over a high heat for 4-5 minutes. Transfer the mushrooms to a bowl and keep separate.
• Now add the remaining oil into the wok and place over a medium heat. Add the onion mixture and stir fry for 3-4 minutes.
• Add the mushrooms, cream, tomato puree, salt and stir fry for 3-4 minutes.
• Transfer into a serving bowl and garnish with chopped coriander leaves and crushed pepper.

Black eyed beans curry / Vella payar/Lobia curry

Black eyed beans curry

Recipe Courtesy – Yummy O Yummy (with slight modifications)

Ingredients

1 ½ cup dried Black eyed beans/ Lobia/ Vella Payar

1 large onion, finely chopped

5-6 cloves garlic finely chopped

2 medium tomatoes chopped

1 handful fenugreek/methi leaves, chopped

¼ teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon cumin seeds

1 inch stick cinnamon

1 pinch hing/asafoetida

1 ½ tablespoon oil

2 tablespoon coriander leaves/ cilantro, to garnish

Salt

Method

• Soak the black eyed beans in plenty of water for atleast 4-5 hours. Drain and cook in a pressure cooker on a medium flame with little salt until the cooker gives off one whistle. You can also cook in an open vessel until the beans are tender but they should not get mashed up.
• Heat oil in a heavy bottomed pan. Add the cinnamon stick and cumin seeds.
• Once the cumin seeds begin to splutter, add the chopped onion, little salt and garlic. Stir fry until onion turns golden brown.
• Sprinkle little water and add the turmeric powder, chilli powder, coriander powder and cumin powder and stir fry for a minute.
• Add the chopped tomatoes and hing. Stir cook until the tomatoes get mashed up and oil separates from the sides. This will take about 7-8 minutes.
• Add the chopped fenugreek leaves and sauté for 2-3 minutes.
• Add the cooked black eyed beans. Mix and leave to simmer for 10 to 15 minutes.
• Garnish with chopped coriander leaves and serve with chapati or rice.

*The addition of fenugreek/methi leaves is optional. It was not there in the original recipe but it gives a different and nice taste to the dish. You can avoid it if you wish to.

Padavalanga Thoran / Snake Gourd Stir fry

Padavalanga Thoran / Snake Gourd Stir fry

Ingredients

1 medium Snake gourd/ Padavalenga

6-7 shallots/cheru ulli sliced

1 teaspoon ginger finely chopped

1 teaspoon crushed dry red chilli

½ teaspoon turmeric powder

½ teaspoon mustard seeds

2 Tablespoon coconut oil

5-6 curry leaves

1 Tablespoon grated coconut

Salt

Method

• Slit open the snake gourd and remove the seeds from inside.
• Wash it well and slice into thin semicircles.
• Heat the coconut oil in a nonstick frying pan.
• Splutter the mustard seeds in the hot oil.
• Reduce the flame and add the crushed dry red chilies and fry a second or two. Take care not to burn the chilies.
• Now add the shallots, ginger and curry leaves .Sauté for 3-4 minutes or until the shallots start to brown slightly.
• Add the sliced snake gourd and turmeric powder. Stir fry for 5 minutes. Add salt and cover and cook for 7-8 minutes or until the snake gourd gets cooked.
• Switch off the flame and add the grated coconut. Mix well and serve as a side dish with rice.

Mini Pazhampori/ Indian Banana Fritters

Mini Pazhampori/ Indian Banana Fritters

Ingredients

Very ripe plantains/ethapazham/nenthrapazham – 4-5

Sugar – 3 Tbsp.

All-purpose flour – 1 cup

Oil – for frying

Method

• Slice the plantains lengthwise and again slice each slice into small squares.(thickness of the slices is purely upto you. Some like thick slices whereas others like thin slices)
• Mix 2 Tbsp. sugar and the all-purpose flour . Add water to this and mix to make a thick batter.
• Heat oil in a deep bottomed pan.
• Dip the banana slices in the batter and deep fry in the hot oil until golden brown in colour.
• Remove on to tissue paper and serve with tea.

*You can sprinkle some sugar onto the hot pazhamporis as soon as they are removed from the oil.

Chinese chicken...

Serving suggestion illustrating picture

Chinese chicken

Ingredients

Chicken-250gms, cut into small cubes

Onion-1 medium, cut into small cubes

Capsicum-1 small, cut into small cubes

Pepper powder-1 tsp

Garlic chopped-1 ½ tbsp

Ginger chopped-1 tbsp
Sugar-1/4 tsp

Oil-1 tbsp

Green chili-1, chopped

Soy sauce-1 tbsp

Chili sauce-1 1/2 tbsp

Tomato sauce-1 tbsp
Salt 

Method

• Heat oil in a pan and caramelize sugar.
• Add chopped garlic, ginger, green chilies to the caramelized sugar and saute for 2-3 seconds.
• Add chicken and stir under high flame until the color of chicken turns white.
• Add pepper powder, soy sauce, tomato sauce, chili sauce and salt. Stir fry for 3-5 minutes. Cover and cook until the chicken is well cooked and water gets completely evaporated.
• Finally add onion and capsicum, give a good stir and turn off the flame. The onion and capsicum should remain crisp.
• Serve hot with fried rice.

Chilli Garlic Beans

Chilli Garlic Beans

Ingredients

Fresh green beans – 250 gm chopped

Garlic – 2-3 cloves crushed

Chilli powder – ½ tsp

Coconut oil – 1 Tbsp

Salt – as required

Method

• Heat the oil in a  pan, once it is heated reduce the flame and add the chilli powder and sauté for one or 2 seconds.
• Now add the crushed garlic and increase the flame to medium and sauté for 2or 3 sec. Take care not to burn the garlic, it should only be translucent.
• Now toss in the chopped beans, add salt and mix well.
• Cover and cook until the beans get cooked.
• Once the beans are cooked, remove from flame and serve as a side dish with rice.

Easy Kurumulakku Chicken / Easy Pepper Chicken

Easy kurumulaku chicken / Easy pepper chicken

Ingredients

Chicken-1 kg,cut into small pieces

Onion-1 no, thinly sliced

Pepper powder-4 to 5 tbsp(crushed pepper is better than powdered)

Turmeric powder-1/4 tsp

Fennel seeds-tbsp

Coconut oil-2+1 tbsp

Green chilly-1 no(for garnishing)

Chilly powder-1/2 tsp

Salt-as required

Method

• Marinate chicken with pepper powder,turmeric, chilly powder, tbsp coconut oil,salt and keep for 15-20 mts.
• Heat remaining 2 tbsp oil in a non stick pan and splutter fennel seeds.
• Add the marinated chicken pieces and stir under medium heat for about 10-15 minutes.
• Once the chicken gets cooked ,turn on flame to high  and keep stirring until the colour of chicken becomes dark brown.
• Garnish your kurumulaku chicken with green chilly and sliced onions.
• Serve hot with rice/chapatti.

*Can reduce or increase the amount of pepper powder according to your taste.

Drool's special Uppuma

 Uppuma

Ingredients

Semolina (rava)-2 cups

Onion- 1 medium, finely chopped

Ginger- a small piece chopped

Maggi chicken cube - 1 no (optional)

Green chilies- 2  chopped

Water-3 1/2 cups

Turmeric- 1/4 tsp

Potato- 2 small, chopped into cubes

Urad daal- 3tbsp

Toor daal- 2 tbsp

Salt -to taste.

Method

• Dry roast semolina in a nonstick pan for about 8-10 minutes. 
• Transfer to a bowl when done and set aside to cool.  
• Heat 2 tbsp oil in a pan, add urid dal and toor dal. Saute until it turns light brown.Then add the ginger, green chilies, turmeric and chopped onions and saute until onion turns light brown.  
• Add chopped potatoes and stir fry for 8-10 minutes cooking on low flame.  
• Mix chicken cube in 1/2 cup warm water and add along with remaining 3 cups water (this step is optional). 
• Increase the flame and once the water boils add required salt along with roasted semolina, mix well and make sure that no lumps are formed. 
• Close the lid and cook for about 3-5 mts in low flame. 
• Serve with banana and pappad or curry of your choice.  

* You can make your breakfast healthier by adding chopped carrot, green peas or any vegetable of your choice.

Grilled Veggies

Grilled Veggies

Ingredients

Onions – 25 g

Bell peppers – 25 g

Tomato – 25 g

Cumin powder – ½ tsp

Yoghurt – 200 g

Tomato ketchup – 100 g

Oil – for brushing

Chaat Masala – for seasoning

Salt and freshly ground pepper

Method

• Cut the vegetables into large chunks. Mix together cumin powder, yoghurt and ketchup, and season. Marinate vegetables for at least 2 hours.
• Meanwhile, soak wooden skewers in water for at 30 minutes. Remove from water and skewer all vegetables.
• Brush a little oil on vegetables and grill until cooked through and slightly charred on edges. Sprinkle chaat masala over and serve hot with a dip.

Recipe courtesy: Friday magazine(with slight changes)

One Pot Chicken

Sudden arrival of guests?  Running short of time? Lazy day for doing cutting and chopping...but still craving to eat something spicy and delicious…..?

Well, here’s the recipe that you are looking out to…an easy chicken dish that doesn’t require any cutting or chopping, not even do have the mess of washing up a number of dishes as this chicken is cooked in just one vessel!!!!!

One Pot Chicken

Ingredients

Chicken – 1 kg cut into medium sized pieces

Ginger-Garlic paste – 1 Tbsp(use the readymade store bought one for those lazy days)

Kashmiri chilli powder – 1 Tbsp

Turmeric powder – ¼ tsp

Pepper powder – 1 tsp

Soya sauce – 1 Tbsp

Salt

Oil/ Coconut Oil – 2 Tbsp

Tomato Ketchup – 1 Tbsp

Garam Masala powder – ½ tsp

Method

• In a pressure cooker marinate the chicken with ginger-garlic paste, chilli powder, turmeric powder, pepper powder, soya sauce, salt and leave for 5 minutes.
• Close the cooker, put on the whistle and cook on medium heat until the cooker gives off one whistle.
• Once the steam is released open the cooker and add the oil, tomato ketchup and garam masala powder and cook on high flame stirring continuously until the water evaporates and the masala coats the chicken well. (If you are using the small deep cooker and not the pan type one, you can transfer the chicken into a wide non-stick pan and do the roasting so that there is enough space for stirring and frying)
• Now the quick one pot chicken is ready to serve.

Cluster Beans Stir Fry

Kothamara mezhukupurati / Cluster Beans Stir Fry

Ingredients

Cluster Beans / Kothamara – 300gms washed and cut into 1 inch pieces

Onion – 1 large chopped roughly

Green Chillies – 2-3 chopped

Curry Leaves – 1 sprig

Corriander powder – ½ tsp

Turmeric powder – ¼ tsp

Salt

Oil – 2-3 Tbsp

Method

• Heat oil in a kadai.
• Add the onions, green chilies and curry leaves and sauté well until the onion turns translucent.
• Add the turmeric powder and coriander powder. Sauté for a minute and then add the cluster beans. Add the required amount of salt and cover and cook on low flame until the beans are well cooked.
• Once cooked, open the lid and stir fry for a few minutes and off the flame.
• Serve this as a side dish with rice or can be had with chappati.

Egg Roast

Egg roast

Ingredients

Boiled eggs-4

Onion-2 sliced

Ginger paste-1 tsp.

Garlic paste-1 tsp.

Tomato-1 big, boiled and mashed

Chili powder-2 1/2 tsp.

Coriander powder-1 1/2tsp

Turmeric powder-1/4 tsp.

Garam masala powder-1/2 tsp.

Curry leaves-1 sprig

Oil-2 tbsp      

Method

• Heat 2 tbsp. oil in a non-stick pan and sauté onions until dark brown.
• Add ginger garlic paste, curry leaves and stir for a minute or until the raw smell goes off.
• Add mashed tomato and continue stirring until oil starts to appear on top.
• Add chilli powder, coriander powder, turmeric powder, garam masala and continue stirring for 2-3 minutes.
• Pour in ¼ - ½ cup water to make thick gravy.
• Once it boils, add eggs and cook for a minute.
• Turn off the flame when the eggs are well coated with gravy.
• Serve hot with appam, idiappam or chapatti. 

Bread Gulab Jamun

Bread Gulab Jamun

Ingredients

For the jamuns

Bread slices – 3

Milk – 1/3 cup

Milk powder – 1 cup

Oil/ghee – for frying

For the syrup

Sugar – 2 cups

Water – 1 cup

Cardamom – 2

Method

• In a pan boil the sugar with the water until the sugar is dissolved. Crush the cardamoms slightly and add to the sugar syrup. Off the flame and keep the syrup separate.
• Cut of the edges of the bread and soak it in the milk(add the milk little by little; maybe the whole amount of milk may not be required; depends upon the size of the bread).
• Add the milk powder to the soaked bread and knead well to form a sticky dough.
• Rub some oil onto your palms and make small balls out of the dough and keep separate.
• Heat oil in a deep bottomed pan. Deep fry the balls until it attains a nice golden brown colour. Remove the balls from the oil and add it to the prepared sugar syrup.
• Let the jamuns soak in the syrup for an hour or two and then relish it as such or with a scoop of vanilla ice-cream.

Soya curry

Soya curry

Ingredients

Soya chunks – 250 gms

Onion – 1 sliced

Garlic chopped  - 1 Tbsp

Ginger chopped – 1 tsp

Tomato – 1 big chopped

Green chillies – 2 slit lengthwise

Turmeric powder – ½ tsp

Chilli powder – 1 tsp

 Corriander powder – 1 tsp

 Garam masala powder – ½ tsp

Soya sauce – 1 tsp

Tomato ketchup – 1 Tbsp

 Chilli sauce – 1 tsp

Pepper powder – ½ tsp

Curry leaves – 1 sprig

Thin coconut milk – 1 cup

Thick coconut milk – ½ cup

Oil – 3Tbsp + 2 tsp

Method

• Boil the soya chunks in salted water until it doubles in size. Drain out the water and wash under cold water. Squeeze out the water from the chunks.
• Heat a 2 tsp of oil in a non-stick frying pan and sauté the chunks until it starts to brown on the sides. Remove from flame and keep separate.
• Heat a little (3Tbsp) of oil in a pressure cooker. Add the sliced onion, green chillies, garlic, ginger and curry leaves and sauté well until the onion turns light brown.
• Add the turmeric, chilli, coriander, garam masala powders and sauté well.
• Add the tomatoes, mix and continue sauteing until the tomatoes get mashed and oil layer comes up.
• The sautéed soya chunks can now be added. Mix well and drip in the tomato ketchup, chilli sauce and soya sauce.
• Pour in the thin coconut milk, mix and close the cooker, put on the weight and set the flame to medium.
• Once the cooker gives off one whistle off the flame and let the cooker remain as such until the steam goes off by itself.
• Open the cooker, switch on the flame and pour in the thick coconut milk and pepper powder. Once it starts to boil off the flame and serve hot with hot phulkas, chappathis or jeera rice.

Chicken/ Veg and Cucumber sandwich

Chicken/ Veg and Cucumber sandwich

Ingredients

Bread slices – 8

Cucumber – 1 diced small

Chicken fillet – 1 breaded chicken fillet or 2 or 3 chicken nuggets(you readily get to buy frozen ones)

Or

Vegetable nuggets or vegetable cutlet – 2 or 3

Mayonnaise – 1 Tbsp

Mustard sauce – 1 tsp

Pepper – a pinch

Salt – a pinch

Sugar – ¼ tsp

 Tomato ketchup – 1 tsp

Butter – 1 tsp

Method

• Fry the chicken/ veg nuggets/ fillets/cutlets and chop it into small bits.
• Take a mixing bowl and add the chopped nuggets/ fillet/cutlet, cucumber, mayonnaise, ketchup, mustard sauce, pepper, salt , sugar and mix well.
• Spread out this mixture on 4 bread slices and cover with the other 4 slices to make 4 sandwiches.
• Brush the outer sides of the sandwich with a little butter and toast them in a sandwich maker and serve with ketchup.

This will make a great tiffin for school going kids.

*For those who don’t want to use butter can omit it or use olive oil instead.

Duck Piralan

Duck Piralan

Ingredients

Duck: 1kg, cut into small pieces

Onion: 3 large, chopped

Garlic: 5-6 cloves, chopped

Ginger: 1”piece finely chopped

Green chilli: 3

Curry leaves: 3 sprigs

Tomato: 2 medium, chopped

Chilli powder: 1tsp

Coriander powder: 2tbsp

Garam masala: 1 tbsp.

Pepper powder: 2tbsp

Vinegar: 1 tsp.

Turmeric powder: 1/2tsp

Salt: as required

Coconut oil: 3-4 tbsp.

Method

• Cook the duck in a pressure cooker, with salt and turmeric powder until the cooker gives off 1 whistle.
• Transfer duck to another vessel and in the same pressure cooker heat 3-4 tbsp. of oil and sauté onions until lightly browned. At this stage add chopped ginger, garlic, green chillies and curry leaves.
• Continue sauting until the raw smell of the ginger and garlic goes and the onion turns dark brown.
• Reduce flame; add chilli powder, coriander powder, pepper powder, garam masala and sauté for 1-2 minutes.
• Add chopped tomatoes, vinegar and continue sautéing until the tomatoes are mashed.
• Now add the cooked duck, seal the cooker and cook for 2-3 whistles (cooking time varies depending on the type of duck- tender duck gets cooked by 1 or 2 whistles).
• Open the cooker and boil until the gravy attains a thick consistency.

*To make the dish spicier, you can increase the amount of pepper powder.

Quick Cauliflower and Mushroom Manchurian

CAULIFLOWER AND MUSHROOM MANCHURIAN

Ingredients

Cauliflower – 250 gms cut into medium sized florets

Mushrooms -  250 gms,sliced

Capsicum – 1 sliced into thin strips

Onion – 1 chopped

Ginger – 1tsp, chopped

Garlic – 1 tsp, chopped

Green chillies – 1-2, chopped

Sugar – ½ tsp

Pepper powder – ½ tsp

Tomato ketchup – 1 Tbsp

Chilli sauce – 1 tsp

Soya sauce – 1 tsp

Corn flour – 1 Tbsp

Vinegar – 1 tsp

Salt – as required

Oil – 1-2 Tbsp

Method

• Heat the oil and sauté the chopped onions, green chillies, capsicum, ginger and garlic.
• Once translucent add the cauliflower and mushroom and fry for a minute. Reduce the flame to a medium and cover and cook until the cauliflower florets gets cooked and starts to  brown.
• In a bowl mix sugar, salt, pepper powder, tomato ketchup, chilli sauce, soya sauce, cornflower and vinegar with a little water to from a sauce.
• Pour this sauce to the cauliflower and mushrooms. Mix well and cook covered for around 7- 8 minutes, stirring in between.
• Open and stir fry for a minute, remove from flame and serve hot garnished with capsicum strips.(You can add red, yellow and orange capsicum to make the dish more colorful.)

 This dish can be prepared using either one of the vegetables too( either cauliflower or mushroom)

Paneer Makhani

Paneer Makhani

Ingredients

Paneer – 200gms

Tomatoes – 5 medium sized, blanch, remove skin and grind into a puree

Ginger – 2 tsp chopped

Garlic – 2 tsp chopped

Cumin seeds – ¼ tsp

Kashmiri chilli powder – 1 tsp

Cumin powder – 1 tsp

Corriander powder – 1 tsp

Tomato ketchup – 1 Tbsp

Ghee – 1 ½ Tbsp

Cold milk – ¼ cup

Kasuri methi – 1 tsp

Garam masala powder – ½ tsp

Fresh cream – 2 Tbsp

Corriander leaves – for garnishing

Method 

• Heat pan and add the ghee.
• Add the chopped ginger, garlic and cumin seeds and fry well.
• Reduce the flame and add the chilli powder, cumin powder, coriander powder and salt and fry.
• Pour ¼ cup of water and increase the flame and fry till the oil layer comes up.
• Now add the tomato puree and tomato ketchup and cook for 7- 8 minutes until the gravy starts to dry up and attains a nice red colour.
• Add ¼ cup of water and add the paneer and mix well.
• To this add the cold milk, kasuri methi(crushed between your palms), garam masala and mix well.
• As it starts to boil add the fresh cream diluted in a little water to this. Mix well and off the flame.
• Serve garnished with coriander leaves and cream.