CHEERA PARIPPU CURRY / DAL PALAK

Dal Paalak is a side dish which is packed with more than 100 health benefits. The benefits of dal and spinach is known from ancient days. I hope everybody remembers how Popeye made him healthy by eating tins of Spinach :).

Ingredients : 

Cheera / Palak : 1bunch, chopped

Toor Daal : 1/2Cup

Shallots : 4 or 5, chopped

Green Chilli : 2, halved

Coconut Milk- sec extract : 1Cup

Coconut milk - First Extrat  :1/2Cup

Curry Leaves : 2spring

Turmeric Powder : 1/4tsp

Mustard Seeds : 1/2tsp

Dry red chillies : 2

Salt

Coconut Oil

Method : 

1. Pressure cook daal with turmerric powder and salt.

2.  Now add the chopped palak, shallots, green chilles, salt and 1spring of curry leaves to the cooked daal. Cook in medium flame with second extract of coconut milk.

3. When curry becomes thick, add first extract of coconut milk and cook in low flame for 1minute.

4. Add coconut oil in a pan and splutter mustard seeds. Now add dry red chillies and curry leaves and saute well. Add this to curry and serve hot with rice.

Note  : Make sure  that you add correct amount of water to cook daal. Palak will release lots of water while cooking. If you are adding more water with daal curry wont get correct thick gravy.

WATERMELON SMOOTHIE WITH ICECREAM

Summer and Watermelon are inseparable.When i think about my 7years of college life in coimbatore, first thing that comes to mind is this famous smoothie which we all used to have from a Pazhamuthir Nilayam near our hostel. I think Suji has the same feeling :) .

 Watermelons are excellent source of Vitamin-C, Vitamin-B and Vitamin-A. Its rich in Lycopene which helps to prevent high Blood Pressure, heart stroke and prostate cancer.

Ingredients :


Watermelon : 3Cups, seeded, cubed
Sugar : 2tbsp
Milk : 1Cup
Vanilla Ice cream : 1Cup


Method :

Refrigerate Watermelon cubes for2hrs. When you make smoothie, Put it in a blender, along with milk and sugar. Continue beating till you get a smooth mixture. Now add the ice cream and blend for 1minute.   

PESHWARI CHICKEN

Peshawar is the oldest living city of Asia.

Peshwari chicken is a unique curry made by Afghan tribes and northern Pakisthani people (Peshwari's). Its an easy chicken dish in which 90% is done with marination and only 10minutes needed for cooking. 

Ingredients : 

Chicken : 1/2kg, medium, Cleaned

Onion  :  1/2, Sliced 

Turmeric Powder : 1/4tsp

Ghee : 5tbsp + 1tbsp

Curd : 1/2Cup
Lemon juice : 1tsp
Salt 

First marination :

Chilli powder : 1tsp

Coriander powder : 1tsp

Pepper powder : 1tsp

Cumin seeds : 1/2tsp

Fenugreek Seeds  : 1/4tsp

Fennel Powder  : 1/4tsp

Cardamom : 3

Cloves : 3

Cinaamon : 1 inch piece

Second Marination : 

Onion : 1,medium, finely chopped

Ginger : 1 1/2inch piece, finely chopped

Coriander leaves : 1/4Cup 

Greenchilli : 3

Method : 

1. Clean the chicken and cut into medium sizes.

2. Dry roast all the ingriedients of first marination  and Keep aside. Add lemon juice and salt to it and marinate the chicken pieces in it for 30minutes. 

3. Grind all ingredients under second marination using a mixer and combine it with turmeric powder and curd. Pour it to the marinated chicken pieces and combine well. Cover the vessel with a cling film and transfer to the refrigerator.Marinate for another 2hours.

4. Boil the chicken pieces along with the masala in medium flame. No need to add water. When the chicken pieces are cooked and masala starts to coat on it, add ghee and roast the chicken pieces till they turn to golden brown in color. 

5. In another pan heat 1tbsp of ghee and golden fry the onion slices. Garnish the Peshwari chicken with this and serve hot.

PANEER BUTTER MASALA / PANEER MAKHANI

 Paneer butter masala - A delicious 

punjabi recipe with soft paneer chunks cooked in a tomato based gravy with the richness of cream and cashews. 
 This recipe is for my close friend Mekha, who is a big fan of paneer.

Ingredients : 

Paneer  : 200g, cubed

Onion  : 2, Cubed

Ginger : 1inch piece

Garlic : 5cloves

Green Chilli :  2

Chilli Powder  : 2tsp 

Corander Leaves ; 1/4Cup, Chopped 

Garam Masala : 1/2tsp

Cumin powder  : 1/2tsp

Kasoori Methi Powder : 1/2tsp 

Tomato : 2, make a paste

Cashew  : 10, Soaked in water  

Cream : 1/2Cup 

Salt 

Sugar : 1tsp

Butter  : 1tbsp 

Oil : 1tbsp

Tomato Sauce : 2 1/2tbsp

Orange-Red Food Color : a pinch

Method :

1. Heat oil in a pan and cook the onions for 5minutes.Remove from fire and let it reach room temperature. Now grind along with soaked cashews. Keep aside.

2. Make a paste of ginger, garlic, green chillies and half of coriander leaves. 

3. Heat butter in a kadai. Add the paste of  ginger, garlic, green chillies and coriander leaves and saute for 5minutes in medium flame.

4. Now turn to low flame and add chilli powder and cumin powder. Add tomato paste and tomato sauce after few minutes and saute well till oil appears and water absorbs completely from tomatoes. 

5. Now add 1 1/2 Cups of water and close the kadai with a tight lid. After 5minutes add the paneer cubes, Onion-cashew paste,  salt, garam masala, kasoori methi powder, sugar and food color (mixed with 1tbsp of water). 

6. Cook for 5minutes in medium flame and finally add cream and coriander leaves. turn of the flame immedietly after combining cream to the gravy.

7. Serve hot with  any indian flat bread / pulao

Note  :You can add capsicum or green peas to the butter masala. if adding capsicum add it in the 4th stepbefore tomato paste. If your choice is green piece add it along with paneer cubes in 5th step.

Similar Recipes :

• Paneer Mutter masala in roasted coconut gravy (Varutharacha Paneer Curry)
• Paneer Tikka

SNOW WHITE PUDDING WITH KIWI TOPPING / EGGLESS MILK PUDDING / EGGLESS SNOW WHITE PUDDING

The simplest milk pudding with its snow-white color , topped with fresh kiwi slices. 

Ingredients :

Milk : 1 1/2Cup

Sugar : 1/2Cup

Gelatin : 2tbsp

Fresh cream  : 1Cup

Vanilla Essence  : 1/2tsp 

Method :

1. Soak gelatin in 1/4Cup water for 10minutes.

2. Combine milk and sugar and heat it in low flame. stir contineously and Remove from fire just before boiling. (take care not to boil it). Add the soaked gelatin it it and stir to melt the gelatine.

3. When its completely cooled add the cream and vanilla essence. Beat well and then pour to the pudding dish.

4. Keep in freezer for 1 hour and then transfer to the refrigerator. 

5. Top the pudding with seasonal fruits like kiwi/ banana / strawberry / caramalized apples or peaches / chocolate syrup or with jam. 

Note : 1. this is the best pudding for a beginner to understand how to use gelatin in puddings. 2. if you are using jam for the topping, take 1tbsp of jam and add 3tbsp of  water to it.

KERALA DRY BEEF ROAST

Classic beef roast varies from region to region. its a hit in most of kerala restaurants as its high on flavour. This goes very well with Kerala parotta, Chapati, rice and bread.
 

Ingredients :

Beef : 1kg

Shallots : 1Cup, chopped finely / 2onions
Garlic : 5cloves, chopped finely
Ginger : 1inch piece, chopped finely
Green chilies  : 3, sliced 
Coconut Slices : 1/4 cup 

Dried red chili : 3

Chili powder : 1tbsp

Turmeric powder : 1/2tsp

Coriander Powder : 2tbsp

 Pepper corns : 1tsp
Cinnamon :  2inch piece
Cardamom : 4
Cloves : 5
Star anise : 2
Bay leaf  : 1

Garam Masala : 1tsp

Fennel Powder : 1/2tsp

Eastern Meat masala : 1/2tsp

Salt 
Curry Leaves : 2spring
Coconut Oil : 2tbsp

Method :

1. Heat a skillet/pan and dry roast the cinnamon, cloves, star anise, Pepper corns, bay leaf, chilli powder, coriander powder, fennel powder, garam masala and turmeric powder in the same order.Let it cool and then grind to make a powder. Add enough salt and marinate the beef pieces in this for 1hour.

2.  Pressure cook the beef with 1/4cup of water for 3-4 whistles. Keep aside.

3. Heat oil in a kadai and add coconut slices. When it turns to light brown in color(5minutes) add the dried chillies, curry leaves, shallots, ginger, garlic and green chillies. Saute well till everything turns to golden brown.

4. Now add  cooked beef and combine well. Add eastern masala and continue to saute for 2minutes and close kadai with a tight lid.

5.  Saute till you get a dry , spicy and dark beef roast.

HOME MADE KADAI CHICKEN

Kadai Chicken is a yummy and famous Punjabi dish, its a Tomato-based thick gravy dish.

Ingredients :

Chicken : 1/2Kg

Onion : 1, Cubed

Tomato : 3, Medium size, Chopped finely

Garlic Paste : 2tsp

Green Chilli : 2, Halved

Ginger : 6tsp, Finely Chopped

Kashmiri Chilli Powder : 2tsp

Coriander Powder : 2tsp

Garam Masala : 1tsp

Kasoori Methi Powder : 1/2tsp

Poppy Seeds : 2tsp(optional)

Cashews : 10 (Soak it in enough water)

Corinder Leaves  : 1/4Cup

Ghee : 3tbsp

Salt

Method  :

1. In a sauce pan add 1tsp refined oil and saute onion for 3-4minutes. Keep aside.

2. Heat ghee in a large kadai. Add garlic paste to it and saute for 2minutes. Now add the chopped ginger and garlic and saute till  you get a nice aroma and it turns light brown in color(5minutes).

3. Turn to low flame and add coriander and chilli powder., combine well and saute for another 5minutes.

4. Now add chopped tomato and saute well. Close with a tight lid and let it cook till the tomatoes are well cooked.

5. Meanwhile make a paste of cashew, poppy seeds and cooked onion

5. Add the cleaned chicken pieces at this stage and combine well. Add enough salt and cover the pan with a tight lid.

6. Stir occasionally till the gravy is thick and covers the chicken pieces.When oil starts to separate from the chicken pieces add garma masala and kasoori Methi powder.

7. Add cashew paste and cook for few minutes.

8. Add coriander leaves and turn off the flame.

9. Serve hot with any Indian flat bread!!!