Posts Tagged ‘Chopped Coriander’

I am sure paneer dishes are favorite among children.  Relish the kadai paneer  recipe which I have detailed below.

Ingredients

Paneer – 250 grams ( cut into into medium sized cubes)

Onion – 2 cups (finely chopped)

Tomato – 2 cups (cut into small cubes)

Dahi – 1 cup

Ginger garlic paste – 1 tps

Capsicum – 1/2 cup

Baby corn – 1/2 cup (cut into small pieces)

Butter – 1 Tsp

Chilli powder – 1 tsp

Garam masala powder – 2 tsp

Dhania  powder -1 tsp

Turmeric powder -1 tsp

Jeera – 1 tsp

kasuri methi – 1 tsp

Chopped coriander – 1 tsp ( for garnishing)

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Procedure

- Use  a thick bottomed  pan for this preparation.  For any kadai preparations use thick bottomed pan to avoid burning)

-Heat the pan,  add 1 tsp of  butter and season jeera in it.  Once the spluttering is over add the finely chopped onion and fry till it is golden brown.

-Then add the ginger garlic paste and fry till the raw flavor vanishes.  Now add 1 tsp chilli powder, 1 tsp dhania powder,  2 tsp garam masala powder, 1 tsp turmeric powder  and cook till the raw flavor vanishes.

-Add 2 cups of chopped tomato and cook for 5 minutes.  After that add 1 cup of  dahi,  1/2 cup capsicum,  1/2 baby corn , the required amount of salt , 1/2 tsp sugar and the 1/2 cup of water .  Let this mix boil for about 5 minutes.  The baby corn and capsicum will get half cooked by this time.

-Add paneer cubes and leave the vessel closed for 2 minutes.  At last add kasuri methi .  Bring it to boil.  Switch off the stove.  Garnish it with coriander before serving.

It is an excellent side dish for roti , naan  chapathi  & kulcha.

Why go to restaurant to have punjabi chole ? Give a try at home.

Ingredients

Boiled chick peas – 1 cup( 250 gms appx)

Onion – 1 no (large in size)

Tomatoes – 4 nos (large in size)

Bay leaves – 2 nos

Green chilies – 2-nos

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Jeera powder – 1/2 tsp

Turmeric powder -1 tsp

Red chilly powder – 1 tsp

Sugar -1 tsp

Aamchur ( Mango powder) – 1/2 tsp

Chenna masala powder  – 1 tbl spoon

Lemon and chopped coriander -  for garnishing purpose

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Procedure

-Soak the channa over night for about 8 hours. Pressure cook it by adding salt and Tea bags. Once it is cooked the colour of the channa would have changed to little bit brown.

-Chop the onion into small pieces. Talk half of the minced onion and grind with half of the boiled channa and 2 green chillies. Make this paste before putting the pan on the stove.

- Now take a wide thick bottomed pan. Add 3 tbl spoons of oil. Saute the bay leaves, add the remaining minced onion, ginger garlic paste and fry till the onion is golden brown. Add little salt for the onion to get cooked faster. Once the onion is cooked add the channa paste and fry it for 5 to 7 minutes. Be little careful so that it doesn’t get burned at the bottom.

-In the mean time grind the tomatoes into fine paste.

-Now add coriander powder – 1 tsp, jeera powder – 1/2 tsp, turmeric powder -1 tsp, red chilly powder – 1 tsp, sugar -1 tsp, aam chur – 1/2 tsp and channa masala powder – 1 tbl spoon. Cook for 5 minutes. Now add the tomato paste and cook for about 5- 7 minutes or till the raw flavor of tomato vanishes.

-Add the remaining chole and required amount of salt and allow the mix to boil for about 5 minutes. Switch off the stove. Garnish it with chopped coriander leaves.

-Serve it with a piece of lime and chopped raw onion.

This is an excellent side dish for roti, naan and kulcha.

RAVA IDLI an ideal morning breakfast, very nutritious but easy  to make.

INGREDIENTS

Rava/ sooji – 1 cup (small once preferred)

Curd / Yogurt – 1 cup (If it is little sour in taste it will enhance the taste of the idli)

Mustard seeds – 1/2 tsp

Grated ginger -  1/2 tsp

Finely chopped chillies – 2 or 3 ( to taste )

Chopped coriander – 2 tsp

Curry leaves – 1 strand

Chenna dhal, Urud dhal, Jeera – 1/2 tsp each

finely grated carrot – 1/2  cup

Cashew – 10-15 (optional)

Ghee – 2 tsp

Oil – 2tbl spoon

baking salt – 1/4 tsp (Soda)

Salt – 1 tsp ( to taste)

Water – 1/4 cup

PROCEDURE

- Apply 2 tbl spoon of  oil in a pan . Add the mustard seeds , once it starts popping add Chenna dhal, Urud dhal, Jeera and fry till they are golden brown, then add the finely grated ginger, green chillies, and curry leaves and season them.

-Add the rava and fry it for about 5 minutes, so that the sooji is fried.  Now add fried things to the curd.  Also add  the baking salt,  a pinch of asafoetida, chopped carrot, coriander and mix well. The batter should be of idli consistency.  Set aside for 30 minutes.

-In the mean time add 2 tsp of ghee to the pan and fry the cashews till they are golden brown.  (Make the cashews into half and then fry).

-Greece the idli stand .  Fill the molds with the batter and then place the cashews on the top of the batter so that when idlis are cooked the cashews can be seen on the top. Pressure cook without placing weight, for about 12 to 15 minutes. Switch of the stove and give a standing time for about 2 minutes before removing the idlis form the plate.

Spicy and tasty rava idlis  are ready to be served. Serve it with chutney and sambar.

Apart from adding carrot , you can also add 2 tbl spoons of grated coconut, finely chopped beans , beetroot , fresh green peas, capsicum, cabbage and even cauliflower. If you are going to add many vegetables,  then let the cut vegetable amount to 3/ 4 cup.

I try to add as many vegetables as possible , so that the vegetable idli becomes quite nutritive.

If don’ t prefer to add baking salt,  then increase the oil to 3 tbl spoon while seasoning the sooji  and increase the quantity of curd to 1 1/4 cup.

BOMBAY CHUTNEY

Ingredients

Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp

For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp

Procedure

-Mix the besan with 1 tumbler of water. Make it into a dilute batter.

-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.

- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.

- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.

You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.

Kootu by its name says, combine together.  So kootu is a healthy South Indian side dish which is  a combination of vegetables, dhal and spices.

Let me begin with simple milagu or pepper kootu

MILAGU (PEPPER) KOOTU

Ingredients

> To fry and grind

Pepper – 1/2 tsp
Chena Dhal  - 1 tsp
Urud dhal – 1/2 tsp
Dhaniya – 1/2 tsp
Red Chillies – 4 nos (to taste)
Grated Coconut – 2 tbl spoons
Jeera – 1 pinch

> To cook

Preferred vegetable – 2 cups
Mung dhal – 1/2 cup
Salt – 3/4 tsp (to taste)
The vegetables usually used for milagu kootu are Chow Chow, Snake gourd( pudalangai), cabbage, brinjal, cucumber , double beans(Avaraikai), curry beans.

Procedure 


-Pressure cook the desired vegetable along with mung dhal  , salt and a pinch of turmeric powder.
-Add a tsp of oil to the pan and fry the ingredients (except coconut & jeera) given for frying till they are golden brown.
-Grind the fried ingredients along with coconut and jeera into a paste by adding little water.
- Add this paste to the cooked dhal-vegetable mix and allow it to boil for 2minutes.
- Switch off the stove and add a pinch of asafoetida .  Season it with mustard, broken urud dhal and fresh curry leaves.
You can also add fresh finely chopped coriander. This is optional.

In my previous post I have already explained how to prepare dosai batter and about its consistency. Now let me tell you about how to prepare Masala Dosai. You can enjoy the hotel delight at home.

The quantity I am giving here, you can prepare Masal Dosai for 4 to 5 people

Ingredients

Potatoes (large size ) – 4 Nos
Onion ( large size) – 2 Nos } Finely Chopped
Carrot – 1 No }
Green Chillies – 4 to 5 Nos
Chopped coriander – 1 table spoon
Curry leaves – 15 to 20 leaves
Oil – 1 table spoon
Mustard seeds – 1/2 tsp
Cumin’s seeds – 1/2 tsp (optional)
Ginger Garlic paste – 1/2 tsp

Procedure

- Boil the potatoes and smash well.

- Cut the green chillies longitudinally.

-Now apply the oil in the kadai and saute the mustard seeds, jeera. Soon after the splitting sound stops add the ginger garlic paste, curry leaves, and green chillies and fry for about 1 minute.

- Add the chopped onions and carrot and a pinch of turmeric powder.

- After frying for about 2 to 3 minutes in high flame add 1/2 a cup of water and required amount of salt. Let it simmer for 5 minutes. If you add salt the onion will cook fast.

-After the onion and carrot is cooked add the smashed potatoes and the required amount of salt and water, mix it well.

-Switch of the stove and add the chopped coriander.

Now the masala is ready. This is the stuff we are going to pack inside the dosa.

I already told you how to prepare the paper roast. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and while doing the dosa it requires
little bit of more oil than ordinary dosa.

Now while making paper roast , let the dosa to roast on one side. Just turn the dosa and cook on the tawa for 1 minute.
It is enough if you are able to remove it form the tawa.Again let the roasted side fate the tawa and apply the stuffing on the white side of the dosa fold it the way you like. let Stuffed dosai stay in the tawa for just 1/2 a minute.

Serve it with chutney and Sambar.

For complete recipes both vegetarian and non vegetarian, you can visit HERE

One of the most tastiest side-dishes of south India is SAMBAR. Though there are different varieties of SAMBAR I am going to tell you the most simple way of preparing the SAMBAR using sambar powder. This is in fact called bachelor’s sambar

You can either fetch sambar powder from shop or make it at home.

SAMBAR POWDER PREPARATION

Ingredients

Coriander seeds – 2 1/2 cups
Red Chillies – 4 cups
Thoor Dhal – 1/2 cup
Chenna Dhal – 1/2 cup
Methi Seeds – 1 hand full

Fry all the ingredients one by one in a dry kadai till the raw flavour vanishes.
Allow it to cool and make into a smooth powder.
Store it a air tight container so the aroma will be retained.

SAMBAR – PROCEDURE


Ingredients

Tamarind -small ball (lemon size)
Tamarind paste can also be used – 1 tsp
Thoor Dhal – 1 cup
Mustard seeds – 1/2 tsp
Curry leaves – One arch
Chopped Coriander – 2 Table spoon
Green Chillies – 2 Nos
Sambar Powder – 2 tsp
Oil – 1 tsp

- Stain the tamarind by adding 2 cups of water. Add the required salt, turmeric powder and 2 tsp full of sambar powder.

- Season the desired vegetables along withe mustard seeds, 2 split chillies and curry leaves and add it with tamarind water and allow it to boil till the vegetables are well cooked.

- In the mean time pressure cook thoordhal by adding a pinch of turmeric powder

- Add the cooked thoordhal , a pinch of asafoetida (perungayam or hing) and allow it to boil for 3 to 4 minutes

- Off the stove and add the chopped coriander. For extra taste add small bit of jaggery and a small pinch of fried methi powder

Mouth watering sambar is ready.

[Tips : If you want the thoor dhal to get cooked well, soak it for 15 minutes before being pressure cooked.]

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