Mar 232017

paneer matat bhurji

Ingredients

  1. Paneer/Indian Cottage cheese(crumbled) – 250 gms
  2. Onion(chopped) – 1
  3. Tomato(chopped) – 1
  4. Green Peas/Matar(boiled)– 1/2 cup
  5. Garlic(chopped) – 2
  6. Ginger- 1 “ piece
  7. Turmeric powder- 1/2 tsp
  8. Red chilly powder – 1tsp
  9. Garam Masala powder – 1/2 tsp
  10. Coriander powder – 1/2 tsp
  11. salt
  12. oil
  13. Coriander leaves – To garnish

Paneer-mattar bhurji

Preparation

  1. Heat oil in  a non- stick pan.add chopped onions,ginger, garlic  and saute till onions are golden brown .
  2. Reduce the heat to medium and add chopped tomatoes.once it is soft,add turmeric powder,chilly powder,coriander powder, garam masala and stir well.
  3. Add crumbled cheese, boiled green peas,salt to it and stir to combine.
  4. cook until paneer changes color to golden yellow by stirring frequently and breaking apart paneer into small pieces using the spatula for about 5 minutes.
  5. Remove from fire.
  6. Garnish with coriander leaves.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Mar 032017

This curry is a unique combination of Chicken and Ash Gourd in a spicy masala.This  is popular in kunnakulam-Thrissur side of Kerala state .It tastes great with rice or Roti.

DSC_6744

 

Ingredients

  1. Ash Gourd/Kumbalanga ( cut into medium cubes) – 1/2 kg
  2. Chicken (cut into medium pieces) – 1/2 kg
  3. Onion(chopped) – 1
  4. Tomato – 1
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander powder – 1 tbsp
  8. Coconut milk – 1/2 cup
  9. Coconut oil
  10. Salt

For Roasting

  1. Grated coconut – 1/2 cup
  2. Shallots – 10
  3. Garlic cloves – 10
  4. Ginger(chopped) – 1 tsp
  5. Dry red chilly –10
  6. Coriander seeds – 1tbsp
  7. Fennel Seeds/Perumjeerakam – 1/2 tsp
  8. clove- 1
  9. Cinnamon piece – 2” piece
  10. Peppercorns – 6
  11. curry leaves – 2 sprigs

For Tempering

  1. Mustard seeds – 1 tsp
  2. Dry Red Chilly –2
  3. Curry leaves

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Preparation

  1. First heat a pan on medium flame and dry Roast the ingredients listed for roasting.Take care not to get burned.once it is done,remove from fire. Let it cool.Grind it to a fine paste
  2. Heat coconut oil in a kadai.Saute chopped onion,chopped tomatoes and once it is done,add turmeric powder,red chilly powder,coriander powder, and once the raw smell goes, add chicken pieces to it and mix well.
  3. Add little water to it and cover and cook for 15 minutes.
  4. Once chicken is cooked well,add ash gourd pieces to it and cook for 5 minutes.
  5. Add coconut paste and salt to it. stir well.
  6. cover and cook for 3 minutes on medium flame.
  7. Add coconut milk to it. once it starts to boil,remove from fire.
  8. Heat oil in a pan. splutter mustard seeds, dry red chilly and curry leaves.
  9. Add the tempering to the curry.
  10. serve with Rice.

Recipe Source:”Thaninadan” cookery show

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Feb 152017

DSC_6776

Ingredients

  1. Tutti Frutti – 2 tbsp
  2. Butter (room temperature) – 1/4 cup
  3. Castor Sugar(powdered Sugar)- 1/2 cup
  4. Egg –2
  5. Vanilla Essence- 1 tsp
  6. All purpose flour/Maida – 1/2 cup
  7. Baking powder – 1/2 tsp
  8. Milk – 3 tbsp

DSC_6773

DSC_6777

 

Preparation

  1. Preheat oven to 375 degree F.
  2. In a bowl,Beat butter and sugar.
  3. Add egg  one by one and mix well.
  4. Add vanilla essence to it.
  5. In  another bowl,Sieve maida and add baking powder to it.
  6. Then add  maida in little quantities  to butter – egg mix and mix well.Finally add milk and tutti frutti( before adding, dust tutti frutti with little flour to avoid settling at the bottom of the cupcake)  to it.
  7. Transfer the batter into baking cups and bake for 20 minutes till done or a toothpick inserted in the center of cupcake comes out clean.
  8. spongy and yummy cupcakes is ready.
  9. you can make 8 cupcakes with the above recipe.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , , ,
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