Omapodi

When I made this, it was kinda okay.
Didnt get the taste which I expected. Maybe I made some mistake. Donno.
Maybe next time, it will be better..hummpphh.
Nevertheless, blogging the method.

Ingredients:
Kadala maavu- 1 cup
Rice flour- 1/2 cup
Butter (melted)- 1 Tbsp
Hot oil- 2-3 Tbsp
Red chilli powder- As needed
Omam- 1/8 cup
Salt
Oil for frying

Procedure:
- Slightly roast the omam till warm and grind in a mixer to a powder. Add double the amount water, grind once again and filter it. Keep the filtrate water aside.
- Sift kadala maavu and rice flour together and add butter, salt, the omam extract, hot oil, red chilli powder.
- Mix well till everything is incorporated well into each other.
- Use very little water and make it into a dough. The dough will be sticky.
- Stuff this dough in the murukku press and use the mould with small holes for omapodi.
-Deep fry in oil and store in air tight container.

P.S  I have uploaded the pic of this in the Kara sev post since I didn't take individual pics.

Kara Sev

This I tried for this Diwali which was last week. Couldn't click the pics though..:-(

Ingredients:

Kadala maavu	1 cup,heaped
Rice flour	3/4 cup
Asafoetida powder	1/4 tsp
Turmeric powder	1/8 tsp
Pepper , crushed coarsely	2 tsp
Jeera /cumin seeds	1 tsp
Butter,softened	2 tblsp
Oil	For deep frying
Salt	As needed

Procedure:
- Sift the kadala maavu and to that add the rice flour, asafoetida, turmeric powder, Pepper, Jeera, salt.
-Add in the butter (melted) and mix well to ensure butter is incorporated in every part of the flour.
-Use water and make a stiff dough.
-Pass this dough through a murukku press.
-Deep fry in hot oil.
-Store in air tight container.
-This actually tasted better the next day.:-*


I made these snacks last week. Omapodi, Kara sev and coconut burfi. Will blog the others too.

Kadai Paneer

Today is my first day in blogging my experiences with cooking. Hope it continues well. I begin with
Kadai Paneer!

I have always had the feeling that this will be a very dry dish and will not go well with chapathis. But somehow when I eat this in restaurants, it tastes really well. Donno what they add. I tried this when a different approach on Fri. It came out well (At least I loved it :P). Here's how I made it:

Ingredients:
Oil- To temper
Whole coriander seeds- 1 Tbps to temper
Garam masala
Coriander powder
Red Chilli powder
Paprika powder
Turmeric powder- a pinch
Ginger- 1 Tbps minced
Green Chillies- 2-3 slit vertically
Onion cubed- 1 large
Pulpy Tomatoes chopped- 2
Capsicum cubed- 1 cup
Paneer cubed and roasted- 1 cup
Kasoori Methi- 1 tsps

Procedure:
- Boil some water and immerse the paneer in it till the time it is used. This will soften the paneer.
- Allow the oil to temper to heat and add coriander seeds and let it roast well.
- Now add the Green Chilli, ginger and fry. Then add onions and fry well.
- Add the chopped tomatoes and stir till the oil separates and the water fully evaporates.
- Add salt and all the masala powders including paprika.
- Add the cubed capsicum and fry only for 1-2 min. It should not lose its crunchiness.
- Now, remove the paneer from the water and add it to the gravy.
- Add about half a cup of water so that all the ingredients mixes well. Keep the pan closed and let it simmer on a low flame till everything is incorporated well and the paneer is coated with the masalas.
- Take the Kasoori methi in between the palms and crush it coarsely and add to the above.
- Once it all comes to a boil, garnish with coriander leaves.

I served hot with chapatis. It was yummy!!