iCookiPost

Paneer(cottage Cheese) is Nutritious and it is rich in proteins and calcium.Paneer  bhurji is prepared with crumbled cottage cheese in a onion-tomato sauce.It is delicious and  goes well with paratha.

Ingredients

1. Paneer(crumbled) – 500 gms
2. Onion – 2
3. Tomato(chopped) – 1
4. Green Chilly – 2
5. Ginger-garlic paste –2 tsp
6. Red Chilly powder – 1tsp
7. Turmeric powder –1/2 tsp
8. Cumin Powder – 1tsp
9. Vegetable masala powder –1tsp
10. Tomato Paste –1/4 cup
11. Cream –1tbsp
12. Sugar -1tsp
13. Coriander leaves
14. Capsicum (red) – to garnish

Preparation

1. Heat oil in a pan.Saute chopped onions,chopped tomato,ginger-garlic paste and chopped green chilly.
2. Add crumbled paneer and stir.Add red chilly powder,turmeric powder,cumin powder,veg.masala and salt.Mix well.
3. Add water and tomato paste to it.Mix well.cover and cook paneer in sauce to absorb flavors.
4. Gradually add cream,sugar and coriander leaves.
5. Allow flavors to infuse for at least 15 minutes before serving.
6. Garnish with diced red  capsicum.
7. Serve with rice or roti.

This Entry goes to “ Letz Relishh –  Paneer “ hosted by Jay

Bottle Gourd(Churakka) is rich in  fibre and it  helps in treating diabetes and digestive problems.Normally,Koftas are prepared using either vegetables,fish or meat.This curry is prepared with fried lauki balls in a thick curry sauce.This is specially for veggie lovers and it goes well with Paratha,Naan or rice.

Ingredients

For Making Kofta

1. Lauki(grated) –1 cup
2. grated Coconut – 1 cup
3. Green Chilly(finely chopped) –1
4. Coriander leaves(finely chopped) –1 tbsp
5. Besan(Chick pea flour) – 1/4 cup
6. Salt –1/2 tsp
7. Oil – for frying

For the gravy

1. Onion (chopped) – 1 cup
2. Ginger-Garlic paste – 1 tsp
3. Green Chilly – 2
4. Tomato puree – 1 cup
5. Cumin (jeerakam) powder – 1/2 tsp
6. Red Chilly powder – 1/4 tsp
7. Garam Masala powder – 1/2 tsp
8. Turmeric powder – 1/2tsp
9. Curd –2tbsp
10. Salt –1/2 tsp
11. Water –1/2 cup
12. Coriander leaves(chopped) – 1 tbsp

Preparation

1. Grate Lauki and squeeze out water as much as possible.Mix grated lauki with the above ingredients listed for making kofta.Make balls.
2. Heat oil in a pan.Deep fry the balls till golden brown in color.Koftas are ready.
3. For the gravy,Heat oil in a pan. Saute ginger-garlic paste.Add chopped onions,chopped green chilly and fry till brown.
4. Add turmeric powder,red chilly powder,garam masala powder,cumin powder,tomato puree,salt and water.once oil gets separated,add curd to it and mix well.
5. Add the koftas to it and let it boil.Turn off the heat and transfer it to a serving bowl.
6. Garnish with chopped coriander leaves.
7. Serve hot with roti or rice.

Kori Sukka comes from the Bunt community,Hindis from Mangalore in South India.

During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the “The Bollywood Cookbook” by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty’s Kitchen. This goes well with rice or roti.Enjoy!

Ingredients

1. Chicken(skinless) – 1 kg
2. Onion(finely chopped,large) – 1 1/2
3. Grated Coconut –1
4. Coriander seeds –3tbsp
5. Turmeric powder –3/4 tsp
6. Black Peppercorns – 1 tsp
7. Fennel seeds –1/2 tsp
8. Fenugreek seeds – 1 tsp
9. Poppy Seeds – 1 tsp
10. Dry red chilly (roasted) – 6
11. Tamarind paste – 1tbsp
12. Garlic cloves – 4
13. Cumin seeds – 1 1/2 tsp
14. Curry leaves –3 sprigs
15. Salt
16. Ghee or Butter- 3 tbsp

Preparation

1. Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
2. Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
3. Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
4. Mix the chicken pieces with the first paste and leave it for 10-15minutes.
5. In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
6. Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
7. In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
8. serve hot with  rice or roti.This serves for 6 people