PANEER BHURJI

Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:

INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing

PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.

tastes good as filling for chappatis, puris and sandwiches

VADA CURRY, VADAI CURRY

Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:

Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.

For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.

Tastes good with idlis and dosas.

MULAI KEERAI PACHADI

greens(mulai keerai) (f.ch) 1bunch
green chilli 1
thick curd 1cup
chopped onion 1/2 cup
tomato 1/4 cup
ginger 1/4"pc
salt, coriander
grind the chilli and ginger together in a mixie.
heat oil in a kadai and saute the greens
then add the ginger mixture and add curd,
onion, tomatoes, and coriander and remove from fire.

PASALA KEERAI MASIYAL ( MASHED SPINACH LEAVES)

SPINACH LEAVES(pasalai keerai) (f.ch) 2cupd
paasi paruppu 1/4 cup
chopped onion 1
slit chillies 2
garlic 1 pc
jeeragam 1/2 tsp
ghee 1spoom
salt needed
heat a kadai.pour 3/4 tumbler water.
add the dhal, keerai onion and chilli
and allow to cook
when the greens is cooked add jeeragam and salt and mash it.
mash the garlic and add to the mashed greens
add ghee over the mixture and remove from fire.

கந்தரப்பம்(KANDHARAPPAM)

பச்சரிசி 250g
புழுங்கலரிசி 50g
உளுந்து 50g
வெந்தயம் 1tsp
பாசி பருப்பு 50g
வெல்லம் 1kg
ஏலக்காய் 10
தேங்காய் பூ 2 மூடி துருவியது
எண்ணை பொரிப்பதற்கு தேவையான அளவு

ஊற வைத்த அரிசி , பருப்பு வகைகளை அதிகம் தண்ணீர் சேர்க்காமல் கோரகொரபக அரைக்கவும் .
இதனுடன் ஏலக்காய், வெல்லம் , தேங்காய் பூ சேர்த்து 4 தடவை அரைத்து எடுக்கவும்
4 மணி நேரம் மாவை புளிக்க விடவும்
வாணலியில் எண்ணை ஊற்றி நன்றாக காய்ந்ததும் குழி கரண்டியில் மாவை எடுத்து எண்ணையில் விடவும்
பொன் நிறத்தில் பொறித்து எடுக்கவும்

குறிப்பு :
மாவை அரைக்கும் போது அதிகம் தண்ணீர் விட கூடாது
மாவை எவளவு புலிக விடுகிறோமோ அவ்வளவு மெதுவாக இருக்கும் கந்தரப்பம்

KUZHI PANIYARAM

pacharisi-200g
puzhungal arisi-250g
urad dal-150g
small onion-15
green chilli-4
coconut-1/2
mustard,curry leaves,salt,gingelly oil-needed

soak the rice and urad dal for an hour
peel off the onion skin and grind it
grate the coconut
grind the rice and dal together to a coarse batter without adding much water
to this batter add the onion,coconut,green chilli,salt and mix well
heat some oil and saute the mustard and curry leaves and add this to the batter
mix the batter well
heat the vessel for making paniyarams
pour some oil into the holes and pour the batter
allow to cook and turn over til golden brown on both sides

SOAN PAPDI

gram flour 200g
maida 200g
ghee 200g
sugar 1/2kg

mix and sift the two flours together
heat a kadai.then reduce the flame and roast the flour for 10mins
mix sugar with 2cup water and boil till it thickens to a thread consistency.
to this add the roasted flour and mix well
add the remaining ghee
when the mixture thickens and does not stick to the sides pour onto a greased plate and slice it

MAKKAN PEDA

khova 1/4kg
maida 1/2kg
vanaspathi 100g
baking soda 10g
curd 1/4kg
sugar 2kg
cooking oil 1/2kg
cashews 100g
almonds 100g
grapes 100g
acroot 100g
melon seeds 1/4kg
cardamom 25g

make sugar syrup.
mix khova,maida,baking soda and curd and make into a dough
make small balls and flatten it.
stuff it with the assorted nut mixture and seal it.
round it up and again flatten it by hand and fry it on tawa on both sides.
put in the sugar syrup and allow to soak

ADIRASAM

2kg rice flour
3/4kg jaggery
10g cardamoms
ghee to fry

liquefy the jaggery over a heat source.
mix with rice flour.
pat into flat rounds with hand and fry in ghee.

PEPPER VADAI (மிளகு வடை)

மிளகு வடை
உளுத்தம் பருப்பு -200g
மிளகு -1தேக்கரண்டி
உப்பு -1/2 1தேக்கரண்டி
சீரகம் -1/2 தேக்கரண்டி
அரிசி மாவு -1 கரண்டி
பருப்பை 1 மணி நேரம் ஊற வைத்து கெட்டியாக நறநறவென அரைத்து கடைசியில் மிளகு ,சீரகம் இவற்றை சேர்த்து சிறிது அரைத்து ஒரு பாத்திரத்தில் எடுத்து கொண்டு அரிசி மாவு ,ஒரு கரண்டி நெய் இவற்றை சேர்த்து நன்கு கலந்து கொண்டு ஒரு சுத்தமான ஈர துணியில் விரித்து அதில் வடையை மெல்லிதாக தட்டி காய்ந்த எண்ணையில் போட்டு பொறித்து எடுக்கவும்



PEPPER VADAI
urad dal - 200g
pepper - 1tsp
salt- 1/2 tsp
cumin-1/2 tsp
rice flour - 1 spoon

soak the dal for an hour
drain the water and grind it coarsely.
add pepper and cumin and grind.
take the batter in a vessel and add rice flour and 1spoon ghee and mix well.
spread a clean cloth and take some of the batter.
make round balls from the batter and pat it flat on the cloth with palm.
fry the flattened vadas in oil.

POTATO PAKORA(SENNA PAKORA)

2medium sized potatoes,
onions and green chillies
1tsp anardana powder
oil to fry the pakoras
4-5tbsp gram flour
a pinch of sodium bicarbonate
chopped coriander leaves
salt to taste
peel the potatoes and onions and chop them into very tiny pcs
chop the green chillies and mix
add the rest of the ingredients and
2-3tbsp of water and mix well to form a batter
which should be dry and not watery at all
divide into large portions and heat the oil and fry the big sized pakoras
drain and remove the excess oil
allow these pakoras to cool and then break them into small pcs
reheat the oil and fry these small pakoras on a low to medium flame till the pakoras are crispy and golden brown
serve hot with mint and coriander chutney

POOSANI THUVAYAL(PUMPKIN)

pumpkin 1 pc,
urad dhal 1/4 cup
long chilli 4 or 5
salt, oil as needed
asafoetida, tamarind a little

cut the pumpkin slice into small pcs and saute till it is dehydrated,
roast the urad dal and chilli till golden brown.
when cool add salt and tamarind extract and asafoetida and pumpkin pcs and saute well and grind coarsely.

tip:
pumpkin helps to reduce body fat

PAAL KOZHUKATTAI(TAMIL)

pacharisi 1 aazhakku
coconut 1
jaggery 1/2kg
cardamom 50g
milk 1/2 liter

soak the rice and grind it to a thick paste
grind coconut and cardamom seperately and keep.
put jaggery in water till it sinks well in it,heat it in stove and allow to dissolve and drain
put this jaggery in a heavy bottomed vessel and add 1/2l water and allow to boil
now squeeze the rice paste through a holed spoon over the boiling jaggery mixture.
the small balls along with the jaggery mixture will thicken
add the coconut and cardamom paste over it.
pour 1/2 liter milk onto it and after it boils remove from fire

MITHI SEVAI(PUNJABI)

mithi sevai
(punjabi)

200g sevai
150g sugar
400ml water
1/2tsp cardamom powder
4tbsp ghee
dry fruits

heat the ghee in a kadai
lower the heat and add the vermicelli
fry over a low flame stirring from time to time till the vermicelli attains a golden brown color
add the water to allow it to boil and the vermicelli to cook in the water
when most of the water has been absorbed, add the sugar and stir gently
continue to cook over a low flame till the sugar has mixed well
serve with fried potatoes garnished with dry fruits

to make the fried potatoes just peel and cut the potatoes and deep fry in oil till golden brown

sausage and cheese wraps

sausage and cheese wraps

10-12 maida roti or left over roti

filling:

3-4lettuce leaves
4-5 sliced chicken sausages
1/4cup grated cheese

spread:

2tbsp peanut butter
1tsp chilli sauce
1tsp chaat masala

salad:

1sliced cucumber
3-4 tomato wedges
3-4black olives

prepare the wrappers first and keep aside
to prepare the filling, saute the sliced sausages in 1tbsp of oil and remove and keep aside
for the spread mix in the peanut butter with the chilli sauce and the chat masala
mix well and apply on the wrapper
spread some lettuce leaves over and arrange the sausages and grated cheese over and roll up
serve immediately with tomato/chilli sauce

LOLI(PUNJABI)

loli
(punjabi)

250g wheat flour
125g sugar
100ml water
3tbsp ghee
ghee or oil for shallow frying
melt the sugar and add the water to make a syrup
knead the flour with this sugar syrup and the ghee to form a thick and hard dough
divide it into large portions
take a fist size lump of dough and roll into a 5" diameter circle with the help of a rolling pin dusting with flour, if required
the dough will be rolled out to about 1/2" in thickness
make light criss cross insertions with a knife on the surface of the rolled out dough
heat a tava(griddle) and shallow fry the loli on a very low flame adding ghee from time to time and cooking the loli on both sides till it is crisp cooked well inside and on both sides
to get the best taste this loli is cooked on a very low flame though it is time consuming
serve hot or cold with pickle

KARAMANI ADAI

200g pacharisiyai kalaindhu,ularthu kollungal
ularndha arisiyai mixieyil potu mavaga araithu kollungal
indha mavai vanaliyil potu varuthu eduthu kollungal
25g karupu karamaniyai venneeril oora vayungal.2mani neram kara mani oora vendum
1/2moodi thengayai thuruvi kollavum
innoru moodi thengayai pallu pallaga narukki vaithu kollavum
2tumbler neerai oru vanaliyil vitu kodhika vidavum
poditha 200g vellathai thoovi karaikkavum
idhodu oora vaitha karamani, thengai thuruval,thengai pall ivatrai serkavum
mavaga araithu vaithirundha arisiyai thoovi mella kilarungal
katti thatti kollamal, urundayaga aagamal, midhamana sootil kilari vidavum
neer vatru padhamaga vandha piragu indha kalavayay vadai thatuvadhu pola vaazhai ilail thatti idli vega vaipadhu pol vega vaithu eduthu kollungal

QUICK TOSS ITALIAN NOODLES

1pkt chinese noodles
2-3 tbsp olive oil
1tsp garlic(chopped)
1tbsp onion(chopped)
1/2cup tomato puree
2tomatoes(chopped)
1tsp mixed herbs
10-12 mushrooms sliced
4tbsp american corn
1tsp chilli flakes
2tbsp sliced black olives
2tbsp sliced green olives
1/2cup grated cheese
2tbsp vinegar
2tbsp pesto sauce

for garnishing:
2tbsp sliced nuts

boil the noodles in plenty of water to which a tsp of oil and some salt has been added.remove once the noodles are just done and refresh with cold water.

to prepare the pesto sauce:

heat oil in a pan, add in the garlic and onion and saute for few seconds. add in the tomato and puree and herbs and mix well.add in the vinegar and half the olives and mushrooms and corn.cook for another six minutes and remove.
toss the noodles seperately in olive oil and addition of some more herbs can be done.finally mix in the noodles and the sauce and serve hot in a pasta plate and garnish with sliced olives and cheese.

chef's variation:

try a similar dish with a combination of assorted vegetables and sauce made with tuna fish and cheese.
broccoli and baby carrots can also be a part of the plate.
garnish for the color combination.

VELLAI(WHITE) KOZHUKATTAI

vellai kozhukattai
ulutham paruppu 100g
pacharisi 300g
pepper 1 tbsp
jeeragam 1tbsp
salt, oil as needed
green chilli 6
ginger and curry leaves a little

clean and sun dry the rice and get it powdered and sift it and keep
soak the urad dal in water for some time and grind it like for making idlis.
add the powdered rice to this dhal batter
add salt to it and leave it covered for 30 minutes
then add the ginger, green chilli, curry leaves(all finely chopped) and keep.
further add pepper, jeeragam and mix well.
heat oil in a kadai nad pour the batter with a small spoon, turn it over and allow to fry till golden brown

PANCAKES WITH MAPLE SYRUP

1cup flour
1cup milk
1egg
2tbsp sugar
2tbsp melted butter or oil
maple syrup as an accompaniment

make a smooth batter with flour,milk,eggs, sugar and water. keep aside for 10mins.
heat a frying pan.add a ladleful of butter.swirl the pan around to make large round out of the batter.( the batter spreads all over the pan).
add a tbsp of butter or oil from the sides.fry on both sides till golden brown.
make similar pancakes using the whole batter.
drizzle maple syrup and serve