PANEER AMRITSARI

Paneer amritsari is totally a flavourful snack item that can be easily prepared at home with a very less ingredients. I can say its one of the best and easiest paneer recipe served as a starters or as an accompaniment. I got this recipe from Sushma Mallya who has wonderful blog with lots of innovative recipes.Thanks dear for sharing this recipe :) It was fab and was just according to my expectation. :) Guys this is a must recipe with full of  tasty simple flavours. For ingredients please click Here -

Enjoy!!

BHARWA BAIGAN WITHOUT ONION AND GARLIC

Bharwa baigan is nothing but baby brinjals stuffed with delectable spices makes it very palatable. Its a good side dish for rice and even chappathi.

 INGREDIENTS

10 to 12 Small Brinjals.

1/2 Cup Peanuts.

1/2 Cup Grated coconut.

1 tsp Jeera

1 tbsp Sesame seeds.

1 tsp Pepper pd.

Few Curry leaves.

1/2 tsp Amchur pd.

1 tsp Chilly pd

2 tsp Coriander Jeera pd

2 tbsp Oil

Water as needed just to grind.

Salt to taste.

METHOD

Remove the stem of the brinjal and make cross slits taking care not to separate the segments. Insert them in water.

Now dry roast peanuts, followed by jeera, sesame seeds, peppercorns and curry leaves. Allow them to cool. Blend the masala adding coriander leaves and with the spice powder adding adequate amount of water.

Now fill the split baigan with half of the paste. Heat oil in a nonstick pan and arrange those filled masala baigan neatly. Cover with the lid and reduce the flame. Stir occasionally until the brinjals are cooked and roasted on both the sides. Turn off the heat and transfer into a serving platter.

Enjoy!!

KOTHIMBIR VADI (CORIANDER FRITTERS)

Maharashtrian coriander fritters makes a yummy and super crispy evening snack. It is savory snack that is steamed first and then fried till it becomes crispy.  It can also be served as a starters for a wedding or parties etc etc.

INGREDIENTS

4 Cups Coriander leaves Chopped.

2 Cups Besan.(depends on moisture of coriander leaves)

 1 tbsp Sesame seeds.

1 tsp Turmeric pd.

1 tsp Jeera pd.

3 Green chilly

1 tbsp Grated Ginger.

1 tbsp Garlic (optional)

Oil for deep fry

Pinch of baking soda

Little water just to make dough.

Salt to taste.

METHOD

In a bowl, mix coriander leaves along with rest of the ingredients mentioned above except oil. Make it a dough just like the way you make it for chapati.  Now divide into two parts like hot dog rolls 2 inch thick. Heat steamer and grease the plates. Place the rolls and steam for 20 mins. Once its cooked, keep aside for cooling. Now slice them into quarter inches and place them on plate. Heat oil and deep fry them till it turns slight brown and crispy. Serve hot.

Enjoy!!

KARIVEPILLAI POWDER ( CURRY LEAVES POWDER )

Curry leaves are widely used in South Indian cuisine. It has its unique flavour and has lots of medicinal benefits but unfortunately many people throw it off. Addition of curry leaves in your daily diet is good for your health. So here's the best way to utilise the main ingredient is to prepare the chutney powder of curry leaves. I like them having with idlies with a touch of oil and also tastes fab with hot steamed rice.

INGREDIENTS

1 Cup Curry leaves. (Washed and dry ed well)

2 tbsp Urad dal.

2 tbsp Toor dal.

2 tbsp Channa dal.

2 tbsp Coriander seeds.

2 tsp Jeera.

3 Red chillies.  (can add more or less)

1 tsp Pepper corns.
 
Pinch of Hing

Pinch of Amchur pd.

Salt to taste.

METHOD

Dry roast curry leaves and keep it aside. The leaves should be crunchy in such a way that it should break when you crush them with your fingers.

Dry roast rest of the ingredients separately. Make sure the dal turns golden brown. Let it cool. Now grind red chillies, pepper and jeera first followed by curry leaves along with salt, amchur pd and hing. Grind them all a bit coarsely.

Keep them in airtight container.

Enjoy!!

TOMATO SEMIYA UPMA

 Vermicelli upma is quick and easy tasty breakfast. Adding tomatoes brings out the tangy flavour and it you prefer adding veggies then also it would taste sooperb. In case if  roasted semiya is not available, then you can dry roast it in pan. But make sure you roast it under medium or low flame in order to avoid over roasting. This is perfect and can have with a touch of your favourite pickle.

INGREDIENTS.

1 Cup Roasted Semiya

1 tsp Mustard seeds.

2 tsp Grated Ginger.

Few spins of Curry leaves.

2 tsp Urad dal

1 Chopped Onion

2 Chopped Tomato.

1/2 tsp Turmeric pd

11/2 tsp Chilly pd

2 Cups Water.

2 tsp Ghee (optional)

Salt to taste.

METHOD.

Heat oil in a kadai. Add mustard and urad dal...let it splutter and at the same time let the dal turns brown. Add ginger and curry leaves followed by onions. Add salt and stir fry till its raw smell disappears. Add tomatoes and powders. Cover with a lid and sim for 5 min. Now you can see the mixture turns semi thick mushy type. Now add water and bring to boil. Put the roasted semiya and cover them. Let it cook till all the water is absorbed. Drizzle ghee on top and switch off the flame. If u need garnishing then add chopped coriander leaves.

Enjoy!!