Kadai Paneer-second version

The earlier version which I have posted involves only coriander seeds in whole spices. This calls for fresh roasting of whole spices. Here it goes:


Ingredients:

Paneer– 14oz (approx 400gm)
Whole Coriander Seeds – 1 tbsp
Fenugreek Seeds – 1/4 tsp
Whole Dry Red Chilli – 1 or to taste
Cumin Seeds – 1/2 tsp
Whole Black Peppercorns – 1/4 tsp or to taste
Oil – 1 tbsp
Onion – 1, small, finely chopped
Tomatoes – 2, med. finely chopped
Garlic – 4-5 cloves, finely chopped
Green Chillies – 3-4, finely chopped
Salt –
Coriander Leaves – for garnish

Procedure:

1. Put the whole spices (coriander seeds, cumin seeds, peppercorn, dry red chilli, fenugreek seeds) in a skillet, turn the heat on medium to low and dry roast till you get a nice aroma.
2. Transfer to a bowl and allow it to cool down.
3. Once it has cooled down, coarsely grind the roasted spices.
4. Meanwhile, heat the Oil in a medium skillet on medium heat.
5. Once the Oil is hot, add in the Onions and cook till they turn translucent.
6. Add in the Garlic, Green Chillies, Tomatoes, Ground Spices and Salt.
7. Mix well and cook uncovered for about 5 minutes.
8. Add in the Paneer, mix and cover and cook till the moisture has been soaked in by the paneer.
9. Stir in between to make sure it does not burn.
10. Once done, remove cover, turn off the flame and garnish with Cilantro.

Serve this hot with chapati as I did...

Mixed vegetable curry

I make this whenever there are lots of veggies remaining. Goes well with chapatis.


Ingredients:

MIXED VEGETABLES-1 CUP
TOMATO-2 NO-CHOPPED
ONION-2 NO-CHOPPED
CAPSICUM-1/2 NO CUBED
GARLIC-4 NOS.
GINGER(OPTIONAL)-A VERY SMALL PIECE
PANEER-FEW CUBES
CHILLI POWDER-1/2 TSP
CORIANDER POWDER-1/2 TSP
GARAM MASALA-1/4 TSP
OIL
MILK-1/4 CUP
KASTURI METHI-A PINCH
SALT


Procedure:
- In a kadai, add a tblsp of oil and saute the paneer, capsicum and vegetables seperately for 5mins.
- Saute the onion and tomatoes in the kadai,for 5-7 mins or till the onion turns brown.
- Transfer everything in to the mixie and make it into a smooth paste by adding the coriander powder, chilli powder and garam masala.
- In a kadai, add 1 tblsp of oil and saute the ground masala.
- Add the veggies,paneer and capsicum to it.
- Add salt
- Mix well and allow it to boil for 3 mins.
- Add the milk and boil for 2 mins.
- Switch off the flame and add the kasturi methi to it.
- Serve hot with chapathis or just plain rice/pulav

Cauliflower Masala Dosa

When making masala dosa, we always use the general potato and onion masala curry. This is a bit different and tastes wonderful.. This is available in restaurants too. I tried it first time and husband loved it. So I make it often now for a change from the usual potato curry..


Ingredients:

Cauliflower-1 small sized flower
Onion-1,chopped
Tomato-2 ,chopped
Cashew nuts-8 - 10
Red chilli powder-1 tsp
Coriander powder-2 tsp
Garam masala powder-1/2 tsp
Turmeric powder 1 pinch
Fennel seeds-1 tsp
Coriander leaves,chopped-3 tblsp
Oil
Salt


Procedure:
- Cut cauliflower into bite sized florets,boil water with a tsp of salt and keep this florets immersed till need. Heat a  pan with oil,season with fennel. Add chopped onion,coriander leaves and fry till transparent. Add chopped tomatoes,fry till mushy and add all the masala powders along with salt.
- Grind the cashews with little water,add it to the onion tomato and give it a fry for 2 minutes in medium low flame.Add the cauliflower drained from water.
- Sprinkle some water and cook covered until the cauliflower gets cooked. Let the masala be neither too dry nor too runny.

Chakkara Pongal

One common delicacy made for all festive occasions. I mean, apart from kesari, this is the most commonly made sweet dish.  A total lip-smacking, rich delicacy. I keep making this all the time whenever we get sweet cravings...hihihi...


Ingredients:

Raw rice-1/2 cup
Moong dal/Paasi paruppu-3 tblsp
Ghee-4 tblsp
Milk-1/2 cup
Cashews-6-8 nos.
Jaggery-3/4 cup - 1 cup
Elachi-1 no.
water-1 & 3/4 cups
Salt-2 pinches


Procedure
- Heat a tsp of ghee and fry the moong dal directly.Fry for a minute.
- Add the washed rice,half of the milk,water and pressure cook
- Once the pressure is released,open and mix some more milk,just to mash and mix well.
- Melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
- Switch on the stove and keep on stirring well in a low-medium flame.
- Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.(approx 4-5 min)
- Add fried cashew,powdered elachi
- Serve it hot. It'll be yummy!!!

Cauliflower Kofta curry

I always had this feeling that Kofta is a very difficult thing to make and had a very complex procedure. Only after I actually developed an interest in cooking, I realized it is not so difficult. It just required time and patience. So now that I am at home, thought of giving it a try. I tried with grated cauliflower.


Ingredients:
For Kofta:

Cauliflower,grated-1 & 1/2 to 2 cups
Potatoes-3 nos.,boiled & Mashed
Cornflour-1 & 1/2 tblsp
Garam masala-1/4 tsp
Chat masala-1/4 tsp
Pepper powder-1/4 tsp
Baking powder-1 pinch
Salt As needed(3/4 tsp)
Oil For deep frying



For Gravy
Tomato puree-1 cup
Oil/Ghee-2 tsp
Jeera/Cumin seed-1 tsp
Ginger chopped-1 tsp
Ginger paste-1 tsp
Garam masala Powder-1/2 tsp
Red chilli powder-1/2 tsp
Coriander powder-1 & 1/2 tsp
Salt As needed
Coriander leaves,chopped-To garnish
Milk-1 cup
Cream-1/4 cup


Procedure:
- Pressure cook the potatoes,peel the skin off and mash them well. Make sure there's no water.
- Heat a pan with a tsp of oil and fry the grated cauliflower. Cook covered in low flame for 4-5 minutes.
- Mix mashed potatoes,cooked cauliflower,corn flour,pepper,salt,garam masala powder and baking powder.
- Make small balls,by keeping the cheese cubes inside as shown in the picture.
- Deep fry in medium flame till golden brown and keep aside.
- For gravy,heat a pan with oil and splutter the jeera,add the chopped ginger and ginger paste. Add the tomato puree
- Add garam masala,red chilli,coriander powders along with salt and fry well untill all the water evaporates.
- Again,add little water to make it to a thick gravy and add the coriander leaves and simmer for another 4-5 minutes.Cool down.
- Add milk and cream and mix well,in low flame. Add the koftas and when it is about to boil,switch off the stove.
-  Yummy cauliflower kofta curry is ready to enjoy with roties or any pulavs.

Eggless chocolate cake

Was looking around for some eggless cakes. Thats when I landed upon this tempting recipe somewhere.
The mere sight of this chocolate cake made me decide that I am going to make this.

Ingredients:
maida-1 1/2 cups
Cocoa powder(I had Hershey's at home)-3 tbsp
Sugar- 1 cup
Oil-1/4 cup
Baking soda-1 tsp
Lemon juice/Vinegar-1 tbsp
Water-1 cup
Salt-1/4 tsp
Vanilla essence-1/2 tbsp

Procedure:
- Pre-heat oven to 355 deg F(180 deg C)
- Sieve maida, cocoa powder and baking soda together to ensure even mixing
- Mix water, sugar, salt and ensure sugar is dissolved
- Then add lemon juice, oil and vanilla essence. Mix well.
- Add the flour mixture and mix well.
- The batter will be a bit watery.
- Grease a baking pan with oil and some flour. Pour the batter.
- Bake for 35-40 min till a toothpick comes out dry.
- Once done, cool down for 10-15 min and invert in a wire rack. After cooling down completely, cut into desired pieces.

We loved the soft and spongy cake. I had lined it in muffin liners and arranged it.

Palak Paratha

A  very healthy food. I keep making this in between when I am bored of the regular palak dishes..
Parathas are foods that can be altered and customized. I keep changing ingredients and replacing with something else.

Ingredients:

Chapati Flour – 1 1/2 cups
Oil – 1 Tbsp
Frozen Spinach – 1/2 cup (washed)
Plain Yogurt – 1/4 cup
Salt – 1 tsp or to taste
Garlic – 2 large cloves
Turmeric Powder – 1/4 tsp
Roasted Cumin Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp or to taste
Oil – for cooking
Water – as necessary (lukewarm)

Procedure:

1. In a medium bowl, add Flour and Oil and mix until oil is well incorporated into the flour. Keep aside.
2. In a blender, add remaining ingredients except Oil for cooking and additional water. Grind to a smooth paste.
3. Add Spinach mixture to Flour and form a medium firm dough. It may be necessary to add a little additional water.
4. Form dough into a ball and rub a few drops of oil on it to prevent drying.
5. Cover and keep for 15-20 minutes.
6. Heat Tava or skillet on medium heat.
7. Knead dough once and divide into golf ball size portions.
8. Roll one portion into a smooth ball and flatten it out into your palms.
9. Dip into dry flour to prevent it from sticking to surface while rolling.
10. Roll dough out into a 5-6 inch disc.
11. Smear oil onto half of the disc and sprinkle a pinch of dry flour onto it.
12. Fold disc into a semi-circle.
13. Smear oil onto 1/2 of the semi-circle and sprinkle dry flour onto it.
14. Fold semi-circle into half to form a triangle. Dip into dry flour once more.
15. Roll triangle out into paratha. You can choose to keep the triangle shape or roll it into a round shape.
16. Place paratha onto your skillet or tava. Wait until bubbles appear before flipping it over.
17. Wait another 20-30 seconds, lightly smear oil onto the top and flip over.
18. Press gently with a spatula to make the paratha balloon up.
19. Lightly smear oil on this side and flip again. Press again to cook paratha until all uncooked areas look cooked.
20. Place cooked paratha in an insulated container and repeat process for remaining parathas.
21. Serve hot with subzi, curry, yogurt, pickle or butter.

Gobi manchurian

Ingredients:

Cauliflower – 1/2 medium, cut to bite-size florets
Oil – for deep frying

For the batter:

All-purpose Flour – 5 Tbsp
Corn Starch – 3 Tbsp
Salt – 1/4 tsp
Black Pepper – 1/4 tsp
Water – 1/4 cup plus 2 Tbsp

For the sauce:

Oil – 1 Tbsp
Onion – 1/2 medium, chopped finely
Green Chilies – to taste, cut diagonally
Garlic – 3 large cloves, chopped finely
Ketchup – 2 Tbsp
Red Chili Sauce – 2 Tbsp or to taste
Soy Sauce – 4 tsp or to taste
White Vinegar – 2 tsp
Water – 4 Tbsp
Corn Starch – 2 tsp
Green Onions – 2 stalks, cut diagonally for garnishing

Procedure:

1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.

Mint chutney

Mint is something which my mom has never bought at home and hence I never knew the taste. i didnt even know at first that mint leaves are used for cooking..:-0
Once , my friends mom served this with dosais and believe me, it was heavenly.
that was the first time and I got hooked..
This is a simple mint chutney which goes well with idlis, dosais etc.

Ingredients:
To Roast
Channa  dal-1 1/2 tbsp
red chilli-4-5
Oil

To temper
Mustard seeds
Urad dal
Curry leaves
Asafoetida

Mint leaves- 1 fist full
Onion- 1 roughly chopped
Tomato-1 roughly chopped
Coconut-1 1/2 tbsps
Salt
Turmeric

Procedure:
- Roast the items in little oil and set aside.
- Saute the mint leaves till volume reduces. Set aside.
- Saute the onions, tomatoes with turmeric and salt and set aside
- Fry the 'to temper' items and keep ready
- Grind the roasted items with onion/tomato mixture, mint leaves, coconut and salt.
- I served with hot dosais..

Quick Tomato Rice

the reason why I call this quick is because this really can be made in a jiffy!
Especially good when I am too lazy to cook..hihihi...

Ingredients:
Raw rice-1 cup
Curry leaves
3 green chilies- slit long
Ginger-grated
Cloves-3-4
Cinnamon-1 '' piece
Cardamom- 2
1 big onion sliced
2-3 pulpy tomatoes
Coriander leaves
Salt
Oil(I used ghee)

Procedure:
- Heat ghee. fry cloves, cinnamon, cardamom, curry leaves, ginger and green chillies.
- Fry the onions.
- Fry tomatoes till they become mushy.
-Add the raw rice and saute for 2-3 mins.
-Add 1 1/2 cups water and salt and cook.
-I used the pressure cooker to cook.

i served this just like that with some papads. This tastes awesome just like that.

Spicy vegetable pulao

Everybody has their own version of pulao. I make this version often. Also, when I am bored, I keep adding/removing some ingredients and replace with another..:-*
Here is the original version:

Ingredients:
Basmati rice-1 cup
Onion-1 cut lengthwise
Mixed veggies-1 cup
Sambar powder/Red chili powder- 1/2 tsp
Salt
Coriander leaves
Ghee
Bay leaf-1
Cumin seeds-1 tsp

Grind the following:
Mint leaves-10
Green chilies-3-4
Garlic-3-4
Fennel seeds- 1 tsp
Cardamom-2
Cloves-1

Procedure:
- Soak basmati rice for 15 min.
- Heat the ghee. Add bay leaf and jeera. Saute the onions.
- Add the sambar powder and fry.
- Now, add the ground paste.
- Add the mixed veggies. I had cauliflower too. Didn't add it at this stage coz it gets mushy.
- Fry for 2-3 min
- Add the raw rice and fry for 2-3 min.
- Add 1 1/2 cup water, salt, cauliflower.
- Pressure cook for 2 whistles.
- Garnish with coriander.

I served hot with onion raita and papads. It was awesome!!

Milk Burfi

This is a complete microwave recipe with just one dish bowl to be used. Absolutely a no-mess affair.
Got this recipe while I was browsing for some easy sweet dishes. This was really yummy and my friends with whom I shared it just loved it.Felt so proud, seriously!!!!..

Ingredients:
Ricotta cheese: 15 oz (Little less than 2 cups, 16 oz = 2 cups)
Condensed milk- 14 oz can (1 3/4 cup)
Rose water- 1/2 tsp
Cardamom powder- 1/2 tsp
Chopped pistachios- 1/2 tbsp
Chopped almonds- 1/2 tbsp

Procedure:
- In a big microwave safe square/rectangle bowl, mix the ricotta cheese and condensed milk.
- Using a whisk, mash down all the lumps.
- Cook in the microwave for 5 min uncovered
- Take out and mix well from the edges too.
- Cook in the MW, 3 min uncovered
- Take out and mix well
- Cook in  the MW 2 min covered. Take out and mix well.
- Now, cross-cover the bowl. This is done to provide a vent for the heated steam water.
- Cook cross-covered for 2 min. Take out and mix well.
- MW for another 6 min uncovered, with 2 min increments, taking out every time and mixing it well.
- After mixing well after 6 min, add in elaichi powder and rose essence. Again, mix well.
- Press and flatten the mixture with a flat spatula.
- Sprinkle chopped pistachios and almonds and press it well into the surface of the mixture.
- Cover it and keep in the refrigerator for an hour.
- Cut into desired shapes and serve.

This tasted exactly like the milk burfi we get in shops. It was yummy..
Unfortunately, didn't take the pic.

Chhole

Chhole is a very common curry made in every home. And also, it should be mentioned that every home has a different recipe for chhole. And it is difficult to love any one of those. I have my own version. This goes well with chapathis, puris or even plain rice.

Ingredients:
1 cup chickpeas- soaked overnight
3 green chilies-slit lengthwise
1 tsp grated ginger
1/2'' cinnamon stick
2 whole cardamom
1 bay leaf
1 big onion chopped
2 tomatoes, finely chopped
1 1/2 tsps chilli powder
salt
coriander leaves
oil

Dry roast the following and grind into a powder
1 1/2 tbsps coriander seeds
1 1/2 tsps anardana seeds or 1 tsp anardana/aamchur powder
3 cloves
1'' cinnamon
2 cardamom
1/2 tsp whole pepper
3/4 tsp cumin seeds

Procedure:
- Cook chickpeas with lots of water, a tea bag, little baking soda, cinnamon and a cardamom till soft.
- Heat a little oil, add green chilies, ginger and bay leaf
- Add onions and saute
- Add red chili powder and salt
- Add the tomatoes and cook till oil separates
- Add the masala powder and mix well
- Add the boiled chana keeping 1 tbsp aside.
- Add the chickpeas water too and simmer in low flame
- Now add the 1 tbsp chana mashed to thicken the gravy
- Check for the salt and let it all boil well
- Garnish with coriander leaves.

This chole was sure yummy...check out the pic..:)

-

Coriander rice

I landed upon this recipe while just browsing the Internet lazily.
I instantly got attracted by the use of corainder for making this rice. This dish will be useful especially on lazy mornings or when you are late or in a hurry!!.

Ingredients:
Coriander leaves- 1 small bunch
Salt
3-4 green cillies
Basmati rice-1 cup cooked
Mustard seeds
Urad dal
Cashews
Curry leaves

Procedure:
- Wash the coriander leaves and chop it roughly. Grind it with salt, green chillies and a drop of oil.
- Cook the rice with little salt.
- Filter the ground paste and use the extract.
- In a kadai, heat up some oil, add mustard seeds, urad dal, cashews and curry leaves.
- Add the rice along with the filter extract and spread it evenly and mix well.
- This has to be served really hot with any kind of raita.

Vegetable fried rice

I love Indo-Chinese kinda dishes. the reason being that it is very spicy..I love eating this in restaurants.
I don't prefer using ajinomoto in this, but use the remaining Chinese sauces..

Ingredients:
Basmati rice-1cup (Soak in water for 15 min and cook with a drop of oil  and salt)
Carrot, Cabbage and Beans- 1 cup finely chopped
Garlic-1 pod
Ginger-1/2inch
Green chili-2nos
Capsicum-3tbsp finely chopped
Soya sauce-1/2 tsp
Tomato sauce-1/2 tsp
Pepper powder-1/2t tsp
Spring onion- a small bunch

Procedure:
- Separate the spring onion and keep the green and white part separately chopped finely.
- Make a coarse paste of ginger, green chili and garlic
- In a kadai, heat little oil and add the coarse paste and the white part of spring onion and saute
- Add the mixed veggies (except capsicum) and fry for 2-3 min. Don't overcook it. It should be still crunchy.
- Add the sauces also and salt and fry for 2-3 min.
- Add the chopped capsicum.
- Put off the flame. Now add the rice, pepper and mix well.
- Garnish with the green chopped part of onion.

I served with Cauliflower Manchurian.:-)

Bisibelebath

This is something which I have had in my mind that I should learn, but could never land upon an authentic recipe. The taste which we get in temples as prasadam. also called sambar sadam.. That taste is just soo yummy!!
Finally, I got the taste which I wanted from the traditional bisibelebath.

Ingredients:
Rice-1cup (cook it and keep it ready)
Toor Dal-1/2 cup (cook it and keep it ready)
Mixed veggies(any)
Onions-1 cubed
Tomato-1 cubed (Don't take a pulpy one, take the one which is a bit hard)
Tamarind concentrate in water-1 1/2 cup
Sambar powder-1 1/2 tsp
Turmeric
Oil
Mustard seeds
Methi seeds- 4-5 seeds
Curry leaves
Grated coconut-1/2 cup

Separately roast in little oil:
Coriander seeds-1 1/2 tbsp
Channa dal-2 tbsp
Red chili-3-4 pieces

Procedure:
- Grind the coconut along with the roasted things.
- In a pan, add oil. When it heats up, add mustard, fenugreek seeds, curry leaves
- Add onion and saute. Also add tomato.
- Add the veggies and saute.
- Add the tamarind water and also add turmeric, sambar powder.
- Also, add the ground masala.  Let it boil.
- Transfer this to a pressure cooker along with the  cooked rice and dal and some about 1 cup water.
- Keep this just for 1 whistle.
- Serve hot with papadams and raita.

This is one dish I make when I have to finish off veggies..:-P

Vegetable Biryani

This is my recipe for Biryani...And my husband loves this...:))))

Ingredients:
Basmati Rice-1 cup cooked
Onion- slit long
Tomato puree from 2 pulpy tomatoes
Mixed vegetables: Peas, Cauliflower, Beans, potato
Cashewnuts- To garnish
Ginger Garlic paste- 2 tbsp
Milk-1/2 cup
Yoghurt-1/2 cup
Biryani Masala Powder- 1 tbsp
Red chili powder-1/2 tsp
Turmeric pwdr-1/4 tsp
Salt
Oil

Procedure:
- Cook the basmati rice
- Cook the vegetables
- Heat some oil. Fry cashews, ginger garlic paste, onions.
- Add tomato puree, turmeric and chilli powder. Cook for 2-3 min
- Add yoghurt and biryani masala powder
- Then add cooked veggies and salt. Cook for 2-3 min
- Now mix rice with this in layers and pour the milk slowly over this.
- Put the lid and let this cook in low heat for about 10-12 min and let milk get soaked.
- Lastly top with some ghee for richness.

It was yummy. Couldn't wait to eat, hence didn't take the pic. Served with raita and roasted papad.

Mix Vegetable Paratha

A very nutritious item and also a good way to finish off veggies...hihihi...

Ingredients:
Potatoes- 2 small
Peas-1/4 cup
carrot and beans chopped- 1/4 cup
Onion- 1 chopped
Coriander leaves- chopped
Jeera- 1 tsp
Ginger garlic paste- 1 tsp
Salt
Turmeric powder- a pinch
garam masala powder- 1/2 tsp
Red chilli powder- 3/4 tsp

Procedure:
-Pressure cook potatoes and peas together and carrot/beans together.
-Mash the potatoes/peas well.
-Heat oil. When hot, add jeera. Saute the onions and add ginger garlic paste
-Now add carrot/beans and saute lightly
-Add all the dry masalas and salt and coriander leaves.
-Finally add potatoes/peas.
-Let everything blend well and let it cool down.
-Then make stuffed parathas with this filling.

This tastes different and very healthy and nutritious too..

Cauliflower rice

This is something I made for the first time. I was bored of making pulao and biryani as rice items all the time. So wanted to try something different. I don't remember where I read this, but I experimented on my own and tried. It was reasonably good..hihihi...

Ingredients:
Cauliflower florets: 1/2 cup
Basmati rice-3/4 cup
Onion- 2
Tomato-1
Elaichi-2
Garlic(optional)-3-4 flakes
Cloves-2
Red chilli powder-1/2 tsp
Salt

Procedure:
- Soak the rice for half an hour and cook it with a drop of oil and double times water.
- Put the florets in boiling water for 2-3 min and remove.
- In a kadai, add little oil and saute the florets with some salt and chilli powder. Set aside
- Fry the onion in little oil and grind it with tomato, elaichi, cloves and garlic.
- Lightly fry the ground mixture till the raw smell goes. It should not burn.
- Now, add in the florets and saute everything well.
- Finally, add cooked rice and mix it well.
- Serve it with any raita or plain curd and papads. It was awesome..:)

Eggless Banana Walnut muffins

I have heard and seen muffins only after coming to the US. Here, people usually have it for breakfast or as a dessert...I tried it once and loved the sponginess and softness of the muffin. But unfortunately, muffins use eggs, so I had just given up the though of making it at home. But I somehow hit upon this egg less recipe while browsing the Internet. So immediately thought of trying it..:-)

Ingredients:
2 long ripe bananas
All purpose flour- 3/4 cup
Chopped walnuts- 1/4 cup
Sugar- 1/2 of a 3/4 cup
Oil- 1/4 cup
Baking powder -1/2 tsp
Baking soda-1/2 tsp
Vanilla Essence-1/2 tsp

Procedure:
- Peel the bananas and mash it well with hands to a paste. Ad the sugar, vanilla essence and oil to it.
- In another bowl, mix flour, baking powder, baking soda using a whisk
- Make a dent in between and pour the banana mixture to that.
- Mix gently, don't beat it. Also, add half of the chopped walnuts.
- Preheat oven to 190 deg C (375 deg F)
- Line a baking pan with muffin liners and fill in the batter only till 3/4 of the muffin liner.
- Top with the remaining walnuts sprinkled over it.
- Bake for about 25-30 minutes or till a toothpick comes out clean.
- Enjoy these wonderful muffins..It was yummy!!!

Khaman dhokla with chutney

Ever since I remember, I love dhoklas...Just the thought of it makes my mouth water...:P..And I have always wanted to make it at home, so I can have it whenever I want to...hehehe...So tried it at home. The secret ingredient to be used is the Eno fruit salt for instant fermentation...here's what you'll need

Ingredients:
Besan/Chickpeas flour/Kadala Maavu - 1 cup
Curd (Well beaten) - 1 cup
Turmeric- a pinch
Ginger - 1 tbsp(grated or minced)
Green chillies- 3-4 chopped
Salt
Sugar - 1 tsp
Lemon juice - 2 tsp
Eno Fruit salt- 1 1/2 tsps

Seasoning:
Oil
Mustard seeds
Green chillies- slit (4-5)
Coriander leaves
Coconut- 1-2 tbsp
Lemon juice- 6 tbsps
Sugar- 1 tbsp

Procedure:
- In a wide vessel, add besan, curd, chillies, ginger, salt, sugar and turmeric. Mix well. There should be no lumps.
- Cover it and keep aside for about half an hour to an hour.
- Grease a steamer safe vessel with oil and boil about an inch of water.
- When the steam starts appearing, add in the Eno fruit salt to the besan mixture and mix well. You will see small bubbles and the mixture rises up.
- Spread the mixture on the greased steamer and steam for about 15 min.
-Meanwhile, for the seasoning, mix sugar in the lemon juice and keep aside.
- Fry little oil and add in mustard seeds, asafoetida, green chillies and let it splutter.
- Add this seasoning to the lemon juice-sugar solution.
-Once the dhokla is cooked well, take it out and cut into pieces.
-Garnish with coconut, coriander leaves and add the solution little by little on the dhokla, so it gets absorbed well.
-Wait for 10 min for the dhoklas to soak up the lemon-sugar solution and then enjoy.

Green chutney


Ingredients:
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Garlic- 3 flakes
Green chillies- 2-3
Chaat masala- 1 tsp
Onion - 1/2
Salt
Lemon juice to taste

Grind all the ingredients into a fine paste and enjoy with the khaman..:)

Jam cookies

Ever since I came to the US, I didn't use the baking oven which was given to us by the apartment people.
Once I just tried making in it, I started loving baking and am really hooked to it. Am constantly trying something. This is one such thing. I saw this at the Divine taste blog..:). Here it goes:

Ingredients:
- Maida- 3/4 cup
- Vanilla custard powder- 3/4 cup
- Corn flour- 4 tbsp
- Butter - 1/2 cup
- Powdered sugar - 1/2 cup
-Curd - 3 tbsp
-Vanilla essence - 1/2 tsp
- Jam (Any) - 2tbsp (I had strawberry jam at home)

Procedure:
1) Melt the butter and beat it with sugar and vanilla essence till it is frothy.
2) Add the flours and the curd
3) Knead this into a dough. The dough should be smooth.
4) Spread the dough with a rolling pin into about 5 mm thickness.
5) Now using cookie cutter, cut into desired shapes. Cut the whole dough in this manner.
6) Arrange these cut biscuits lined in a baking pan lined with aluminium foil.
7) Using the essence bottle lid, make a small dent in the middle. The dent SHOULD NOT  be very deep.
8) Loosen the jam and add little into this dent. Don't overfill, 'coz during baking, this will ooze out. So make    don't overfill.
9) Meanwhile pre-heat oven to 355 degrees F (180 deg C). Bake the biscuits for 12-15 min. Mine got done in 15 min.
10) Once it cools down, store in air-tight containers and enjoy
11) The jam cookies were real yummy...:)

Paneer Tawa Masala

This is one name which just makes your taste buds drool....and leaves your tongue salivating..:)
The thing that attracts me most is the color, the nice reddish color which by itself is so attractive..
I tried it my own way. We liked it at home..:) That's enough for me..hihihi...Now coming to the post.

Ingredients:

- Kasoori methi- 1 tbsp
- Chaat masala- 1/2 tbsp
- Chilli powder- 1 tsp
- Salt
- Turmeric- a pinch
- Paneer cubes- 1cup
- Ajwain seeds- 1 tsp
- Cumin seeds- 1 tsp
- Onions chopped- 2 medium sized
- Garlic crushed- 3 flakes
- Coriander powder- 1/2 tsp
- Tomato Puree- 1/2 cup or Pulpy tomatoes- 4-5 nos
- Milk/Cream (I added milk) - 2 tbsp
- Garam masala- 1/4 tsp
- Coriander leaves- to garnish

Procedure:
1) Mix Kasoori methi, chilli powder, chaat masala, salt and turmeric. Marinate the paneer cubes with this mixture for about half and hour.
2) Heat some oil in a pan and roast the marinated paneer till it becomes a little brown.
3) Heat some more oil. Add ajwain, cumin seeds and let it splutter.
4) Saute the onions till brown and also the crushed garlic.
5) Now add the coriander powder and the tomato puree.
6) Keep stirring till the oil is separated from the puree.
7) Now add panner cubes and garam masala.
8) Also add the milk and mix gently.
9) Let it all boil together. Garnish with coriander leaves.

I served hot with layered parathas and raw onions. It was yummy..:)

Palak Paneer

This side dish is something which I used to like only in restaurants. I have had in couple of houses earlier but was not happy with the taste. Then once, I had lots of spinach at home, so decided to give it a try. This is how I made it........

Ingredients:
A) To be dry roasted and powdered.
     - Cinnamon- 1/2 inch piece
     - Elaichi-1
     - Clove-1
     -Pepper- 4-5 whole ones
     -Cumin seeds- 1 tsp

B) -Spinach-1 big bunch
     -Paneer- 1 cup
     -Onion- 1 big chopped
     -Tomatoes- 2 pulpy ones
     -Green chillies- 4-5 nos
     -Turmeric
     -Coriander powder
     -Kasoori methi
     -Milk - 1/4 cup
     -Salt to taste

Procedure:

* Keep the paneer immersed in boiled water till the time it needs to be used.
1) Roast the things to powder and grind it or just crush it coarsely using a mortal and pestle
2) Cook the spinach. Salt can be added later.
3) Grind the spinach with chillies. Don't grind it too much. The leaves should be visible.
4) Heat little oil and saute the chopped onions.
5) Add the turmeric and coriander powder.
6) Add in the chopped tomatoes and cook till mushy. Also add salt and kasoori methi now.
7) Once tomatoes are well cooked, add the spinach. Let it all blend together well.
8) Now add the paneer which would be soft by now.
9)Also add milk and the ground masala powder.
10) Let it all boil together well.

I served hot with chapatis..:). I got a pat on my back from hubby dearest..!!