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Showing posts from September, 2012

Spinach Paneer Rice

Spinach Paneer Rice
This is a simple and tasty one pot meal with spinach/palak and paneer.Spinach with paneer or cheese is a much loved and popular combo and for me,a well made palak paneer is an irresistible, healthy dish. This  meal is filling with rice,healthy greens and the flavor is enhanced by the marinated and sauteed paneer.

You can bring innumerable variations for this rice dish.If you wish you can blanch spinach and blend it to give the rice a rich green color.To marinate the paneer I used a little of tandoori masala.You can add other type of flavorings or just add simply fried paneer.Serve this with raita,pickle and papad.

Basmathi rice cooked- 3 cup

To marinate
 Paneer- 200 gms
Chilly powder- 1/2 tsp
Turmeric powder-a pinch
Ginger garlic paste- 1/2 tsp
Garam masala- 1/2 tsp
Kasoori methi powder- a pinch (optional)
Yogurt- 1/3 cup
salt to taste

To saute
Spinach chopped- 2 1/2 - 3 cup
Onion- 1 medium
Garlic cloves-3
Garam masala- 1/3 tsp
Cumin Powder- 1/3 tsp

Vellarikka Pachadi/Cucumber Pachadi

Vellarikka Pachadi/Cucumber Pachadi
Today's recipe is a simple and refreshing pachadi made with golden cucumber.Mixed with yogurt and seasoning,you have a delicious side dish for rice.
Cucumber- 1 medium sized
Green chilly- 2
Salt to taste

To make a paste
Coconut- 1/2 cup
Cumin- 1/3 tsp
Mustard seeds- 1/3 tsp
Garlic- I clove (optional)
Yogurt- 1 1/2 cup
Mustard seeds- 1/2 tsp
Dry red chilly-2
Curry leaves- a few
Coconut oil- 2 tbs

Cut cucumber into thin small pieces. Cook this along with green chilly, salt and 1/3 cup of water.

Make a fine paste of coconut, cumin,mustard seeds and garlic.Mix this into yogurt and whisk . Pour this to the cooked cucumber and mix well and put it back to stove and simmer in low flame for one till it gets warmed up. Switch off the flame.
Note : do not put in a high heat, Do not heat it too much,otherwise the yogurt will separate.

Heat oil and add mustard seeds and when it splutters add dry red chilly and curry leaves and fry. Add this to …

Gulab Jamun

Gulab Jamun
Gulab jamun needs no introduction. India's most famous dessert and is equally popular in different regions of South Asia.These rose flavored,sugar soaked dumplings is my most favorite dessert. Whenever my parents planned dine out I was quick to suggest hotels which served the best gulab jamuns.. all I would wish for was the end of the meal and the dessert platter to appear... with my favorite gulab jamun  :) Traditionally gulab jamun is made with khoya ( smooth/Chikna khoya). Here I am using mawa powder a super fine variety of milk powder available in Indian grocery store which is a wonderful substitute if khoya is not available.Serve it in warm sugar syrup or with a dollop of ice cream,enjoy!

For the dough
Mawa powder- 1 1/2 cup
Baking soda- 1/4 tsp
Plain flour- 2 tbs
Sooji rava- 1 tsp (optional)
Unsalted butter- 2 tbs
Milk- 4 tbs ( add little by little)

For the syrup
Sugar-2 cup
Water- 1 1/2
a few saffron strands
Black cardamon crushed 3
lemon juice- a few drops

Chemmeen Kovakka Thoran/ Prawns Ivy Gourd Thoran

Chemmeen Kovakka Thoran

Kovakka/tindora/ivy Gourd thoran is a simple and quick side dish for rice. I admit that, I am not a great fan of this veggie.But spice it up a bit and add some prawns into it,this dish tastes delicious. My kid is a picky eater, but he also loved this thoran.You can also make this thoran without adding prawns.Try this ,you will surely love it
Kovakka/Tindora chopped- 3 cup
Prawns- 1/2 lb
Coconut grated-1/2 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp
Garam masala- 1/3 tsp (optional)
Garlic - 3 -4 cloves
Mustard seeds- 1/2 tsp
Curry leaves- a few

Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and sliced onion and saute till they change color. Add prawns and saute till its turns pale. Next add the tindora/kovakka and salt and sprinkle a few drops of water. Don't need to add too much water,it will get cooked in its own water.Cover and cook till the veggies is soft and and no water remaining.
In a …

Ultimate Chocolate Cream Cheese Cookies for Baking Partners

Today's recipe is a cookie- Baking Partners second challenge post. Our first post was Julia Child's Chocolate Almond Cake. Baking partners created by Swathi is a lovely group and I am happy to be part of it.This months theme is very interesting with three types of cookies and the partners could select one. I selected this one because my kid love chocolate chips cookies. If you wish to know more about the group check here.

I selected the recipe Ultimate Chocolate Cream Cheese Cookies from Matt Lewis and Renato Poliafito. This recipe was suggested by our baking partner Tina . Thanks Tina for this wonderful recipe. This chocolate cream cheese cookie is irresistible. You got to try this to believe it,yes.. they are THAT good,chewy and melt in mouth cookie, and has a wonderful texture. I first planned to reduce the recipe in half as this cookie has small shelf life, but finally I decided to stick to the original recipe..glad I did so :). The remaining cookies I placed in a tight c…

Pazha Manga Curry/ Sweet Mango Curry

Pazha manga curry is a sweet and spicy curry made with ripe sweet mangoes.It is extremely flavorful  dish and if you are lucky to get Kerala  naatu manga, chandrakaran,Kotturkonam or moovandan variety of mangoes,you should give this recipe a try.You may wonder, if it is ripe why not just eat it. But when ever I get ripe mangoes I cannot help remembering mango season in Kerala and aroma of different mango dishes that my mom and grandmother make ; from salted mangoes, pickles and sun dried mangoes to manga meen curry and from pulishery and pachadi to mambazham pradham there is a such wide variety of mouthwatering dishes...

Now coming back to this recipe  it is a traditional dish of Kerala and if you are a fan of mangoes you will relish this dish. It is a coconut based curry and is slightly different from mambazham pulisherry. It goes well with rice.

Ripe mango- 2 medium sized
Green chilly slit- 2
Chilly powder- 1/3 tsp
Turmeric powder- 1/3 tsp
Salt to taste
Jaggery- 1 tbs …

Pomegranate Granita

Pomegranate Granita
Pomegranate Granita is a super simple dessert to make. It is refreshing, sweet, tart icy dessert and best for those hot summer days.I am addicted to granita's as a afternoon summer treat.This one with pomegranate and a touch of ginger-citrus flavor has a super cooling effect just like an ice cream and you can enjoy without adding the extra calories.Try it,you will surely love it.
Ingredients Pomegranate juice- 2 cup (Squeeze and strain or use store brought one) Lemon juice- 1/2 Ginger juice- 1 tsp Sugar- 1/4 cup
(add according to your taste)

In a bowl mix in pomegranate juice,lemon juice,sugar and ginger juice.  Pour into a shallow freezer dish and freeze for 2 hours. Take it out after two hours and using a fork scrap it so that it does not freeze into one block.Put it back in the freezer and after a couple of hours scrap again into large crystals and scoop into a bowl and serve immediately.

Hope you will all enjoy!

Fish Manchurian

Fish Manchurian
Today's dish is a simple version of the  Indo Chinese recipe-Fish Manchurian.Fish Manchurian is a popular dish in Indian restaurants and sea food lovers who wish  a change in flavor and taste should definitely give this a try . It is a simple recipe,marinated fish is dipped in batter and deep fried and finally mixed with sauces.I used Cubanelle peppers a variety of sweet pepper in this recipe and it had a unique flavor. This is a dry version so it can be served as an appetizer/starter or as a side dish with fried rice.
To marinate
Fish- 1 1/2 lb
(I used King fish)
Pepper powder- 1/4 tsp
Ginger- garlic paste- 2 tsp

Chilly paste- 1/2 tsp
Lemon juice- a few drops

For the batter
Corn starch- 2 tbs
Flour- 1/3 cup
Pepper powder- a  pinch
salt- a pinch

To Saute
Onion - 1medium chopped
Cubanelle peppers- 1/2 cup
(or green chilly slit lengthwise 4-5)
Garlic- 3-4 pods
Soya sauce- 2 tbs
Dark soya sauce- a few drops
Chilly garlic sauce- 1 tsp
Rice Vinega…
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