Tuesday, August 29, 2017

Coriander Chutney

Coconut scrapped: 2 cups
Green Chilli: 4 or as per your tolerance
Coriander leaves chopped: 1 cup
Shallots: 6
Ginger: small piece
Oil: 2 tbsp
Mustard seeds: ¼ tbsp.
Urad Dal: ¼ tbsp.
Curry leaves: few
Salt: as needed

Method Of Preparation

Grind coconut by adding water, coriander leaves, green chilli, shallots and ginger.

Heat oil in a pan and splutter mustard seeds and urad dal. Add curry leaves to it and add grinded coconut to it. Add salt and adjust the consistency by adding water. When it start boiling from sides switch off the flame.

Don’t over boil chutney.

Monday, August 28, 2017


Rice/Pachari: 2glass
Jaggery: 250-300gms
Rava/Semolina: 2 tbsp
Cooked Rice: 2tbsp
Maida: ¼ cup to adjust the consistency
Salt: a pinch
Cardamom powder: ½ tsp
Jeera Powder: ¼ tsp
Baking Powder: 1tsp
Chopped coconut: ½ cup
Oil: for deep frying

Method Of Preparation

Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped cocnut to it. Stir well. Let it rest for half an hour.

Heat unniyappa tava and add oil to it. When the oil heats well reduce the flame to medium then add 1 table spoon batter to each dent so as to fill the dent till half. Turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

  • ·       You can add mashed banana to the batter if you like the taste of banana in it.
  • ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.
  • ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.

Sunday, August 27, 2017

Butter Paneer Masala

Recipe & Photo Courtesy: Farhana ( My sister)

Another yummy dish from my sis

Paneer: 15 cubes
Onion: 1
Tomato: 1 big
Cashews: 6
Ginger & Garlic Paste: 1tsp
Kashmiri Chilli Powder: 1tsp
Turmeric Powder: a pinch
Coriander Powder: ¼ tsp
Garam Masala: ¼ tsp
Cardamom, cinnamon, Bay leaf: 1 each
Cloves: 2
Salt: needed
Butter: as req
Fresh Cream: 2tbsp
Cumin Seeds: ½ tsp

Method Of Preparation
Soak Paneer in hot water for 30 minutes. Meanwhile in a sauce pan add butter and cumin seeds to it.
Then add chopped onion and saute till it turns translucent. Add in ginger garlic paste. Then add Kashmiri chilli powder, turmeric powder and coriander powder and garam masala. After sauting for a minute, add tomato and stir well till it cooks and mashed up well. Add in cashew paste to it. When this cools grind it into a smooth paste.

Heat butter in a pan and add in garam whole spices and add the grinded mix and salt. Stir it in low flame for 10minutes and add the paneer cubes to it.  After 5 minutes add fresh cream and switch off the flame. Then garnish it with coriander leaves.

Note: Don’t overcook Paneer, or else it will turn rubbery.

Saturday, August 26, 2017

Lemon Dates Pickle

Lemon seedless: 15
Dates: 10
Kashmiri Chilli whole: 15
Mustard seeds: ¼ tsp+1/4 tsp
Fenugreek seeds: ¼ tsp
Sugar: 1tsp or adjust as per taste
Salt: needed
Vinegar: as needed (I took ¼ cup)
Oil: ¼ cup
GInger & Garlic Chopped: ¼ cup
Green chilli: 5
Curry leaves: few
Asafetida: a pinch

Method Of Preparation
Boil lemon in water till its soft and make sure don’t overcook. Drain the lemon from water and pat it dry with a towel. Cut it into small pieces.

Transfer this into a bottle and add salt and keep it at least for one day to bring down the bitterness of lemon.

Dry roast ¼ tsp mustard and fenugreek seeds and powder it and keep aside.

Then in 1tsp oil roast Kashmiri chilli and grind it by adding little salt and vinegar and make it to a smooth paste.

Heat oil in a pan and splutter mustard seeds, then add curry leaves. Then add chopped ginger garlic and green chilli. Fry it till slightly changes its color. Then add chilli paste and stir in low flame till it loses its raw smell. Then add mustard and fenugreek powder. Then add chopped dates to it. Stir till the dates becomes soft and mashed. Add in asafetida, stir and add vinegar to it stir and mix well and add in salted lemon to it. Add sugar and adjust and balance the taste. Check vinegar and add per your consistency and taste. Switch off the flame.
Let it cool and transfer to a dry and air tight bottle and keep it for 10 days and start using. Yummy pickle ready.

Thursday, August 24, 2017

Mushroom-Cheese Stuffed Bread

All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed      
Oil: 2tbsp              
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp
Olive Oil: 2tbsp
Carrot chopped: ¼ cup
Olives chopped: 1cup
Mushroom sliced 1 cup (I used the canned ones)
Mozzarella Cheese: as needed
Egg: Egg wash

Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a big round baking tray and grease it or line with butter paper.

Heat a pan add olive oil to it, add chopped onions and saute for 2 minutes and add chopped carrot to it and saute for a minute and switch off the flame. Keep this aside.

Divide the dough into 2 equal balls. Flatten one ball into a size of the tray 1” thick. Prick the flattened dough several times with fork so that the dough won’t puff up while baking. Apply egg wash on it. Place the flattened dough on the tray. Spread the onion carrot masala, then add chopped olives and mushrooms and sprinkle with mozzarella cheese on top. Then take the other ball and flatten to the same size and keep it on top of the filling and cover it well and press the sides well. Prick the dough on top as well with a fork. Egg wash on top.

Bake in pre heated oven at 160 Deg C to about 40 -45minutes or till done. Take it out from the oven and slice and serve.