Mattar Paneer / Paneer-Peas Kurma

I can have any dish with paneer..I love this particularly because it also has peas in it.This accompanies perfectly with naan..Both paneer and peas are rich sources of protein and hence this is a healthy one too.It is prepared with ease consuming less cooking time..Here is the recipe..

                              

Ingredients

Onions - 2
Cooked peas - 1/2 cup
Paneer cubes - 1 cup
Fresh cream/yoghurt - 1 cup
Bay leaves - 1
Cloves - 3
Cardamom - 2
Cinnamon - 1 inch piece
Garlic - 2 cloves
Chilli powder - 11/2 teaspoon
Coriander powder - 1 tablespoon
Tomato puree - 1/4 cup

Directions

Peel and slice the onions into medium sized pieces.
Saute it in a little oil till it turns brown in colour.
When it cools grind it to a smooth paste and mix it along with the cream/yoghurt.
Deep fry the paneer cubes in reduced flame till golden yellow colour.
Then add the paneer cubes to lukewarm water and set aside.
Heat oil in a pan and add the spices, Chopped garlic and the ground onion paste.
Stir in reduced flame till the oil floats on the top.
Add the coriander powder, chilli powder,salt and the tomato puree.
Cook for a few more minutes,add cooked peas and the fried paneer cubes.
Bring it to a boil and remove from heat.
Serve hot garnished with chopped coriander leaves.

                                

My dear friend Uma had showered me with this award..Thanks a lot Uma..I am too happy to get wonderful friends in the blogosphere..Passing this award to all who have been with me here and developed my passion for cooking

                                               

Today is the last day of Recipe Marathon..It was indeed fun blogging everyday..Kudos to Dhivya and Siri..Got many good friends while running this marathon..
Recipe Marathon Day 15 menu

Lakshmi - two rice peas pulao
Dhivya - Sago fritters
Bhags - Kandyache Thalipeeth
Raaga - Wheat flour dosas
Siri - Meatless Nargisi kofte
Arundati - Spinach with corn
Srivalli - Ridgegourd peel chutney
Swati - Mixed veg Egg bhurji
Ranji - Watermelon juice

                                                

Orange Cake with cream cheese frosting

I made this cake for my dear hubby's birthday last week..It was one of the best cakes I ever made and had..It turned out soft,moist and fluffy and the enticing aroma of the cake filled the house andI was happy I made it..We loved the flavor and kick the orange gave to the cake..I tried frosting it on my own for the first time and it wasn't disappointing..I also tried my hand at icing the cake with chocolate..I could'nt take a picture of the entire cake as I had no time and it was prepared in a hurry..Here goes the recipe for my orange cake..

                             

Ingredients

All- Purpose flour - 2 cups
Baking powder - 3 teaspoons
Sugar - 2 cups
Eggs - 3
Softened butter - 50 grams
Orange zest - 2 tablespoons
Orange juice - 1 cup

For the frosting

Cream cheese softened - 1 cup
Sugar - 3/4 cup
Orange zest - 2 teaspoons
Orange juice - 1 tablespoon

                                

Directions

Preheat oven to 180 degree C.
Prepare the baking cake pan by lining with parchment paper..This helps in easy removal of the cake from the pan and also it helps in easy cleaning.
Sift flour, baking powder into a large mixing bowl.Add the eggs, sugar, butter, orange zest and juice to the dry ingredients and whisk into a smooth thick mixture.
Pour the cake mixture into the cake mouls and even it out with a spatula or back of spoon.
Bake for 45 minutes until you get a golden brown crust.
Test the cake in the middle with a toothpick or fork.The cake is done when it comes out clean.
Allow the cake to cool in the mould itself.Run a knife along the sides and then remove the cake.
Allow the cake to cool completely before frosting it.

Frosting

The cream cheese gives a wonderful taste to the frosting.Mix all the ingredients together until they turn thick and creamy.Spread the frosting evenly over the top and sides of the cake.
The cream cheese can also be replaced by softened butter.

Recipe Marathon Menu Day 14

Raaga - Raspberry raisin Ring
Dhivya - Dried blueberry Vol-au-vents
Ranji - Vaighanache Upkari
Lakshmi - Hot Chocolate
Siri - Thali hui Bhindi
Srivalli - Seru Keerai paruppu and beetroot stir-fry
Swati - Chicken Kheema masala
Arundati - Mushroom rolls

Black Eyed beans curry

I had no vegetables in hand and was tired making the same dhall and sambhar..Had these pretty black eyed beans and decided to make a curry using it..This is my own recipe and it came out pretty well..They pair well with both rice and chapathis..Here goes my version of the black eyed beans curry..

                             

Ingredients

Black eyed beans - 1 cup
Onion (large sized) - 1 finely chopped
Tomato - 2 finely chopped
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Salt to taste
Oil - 2 spoons
Salt to taste

Directions

Pressure cook the beans with enough water until three whistles.Drain the water and keep aside.Heat oil in a pan and add cumin seeds.Once they start sputtering add the chopped onions..Once they turn translucent add the chopped tomatoes and allow it to cook for 2 minutes.Add the ginger garlic paste and again cook for a minute..Add the Coriander powder,cumin powder and garam masala and the cooked beans..Add enough salt to taste and one cup of water..Bring it to a boil and then simmer it for about 7 to 8 minutes until all the flavors blend together..Garnish with cilantro..Serve hot with rice or chapathis.

Recipe marathon menu Day 13

Bhags - Oat bars
Dhivya - brown rice patties
Ranji - Chocolate chip Banana Bread
Siri - Mango art and cabbage poriyal
Swati - Aloo Parwal ki Sabzi
Raaga - Spaghetti in Bechamel sauce
Arundati - Parathas
Srivalli - Chicken Masti
Lakshmi - Mor Kootu

Tomatillo Salsa

I love salsa and can have it along with anything and at anytime..When we go to any mexican restaurant I enjoy having the salsa more than anything else I order..I wanted to try this tomatillo salsa and they were too good though a bit different in taste considering the normal tomato salsa..Here goes the recipe..

                                

Ingredients

Tomatillos (medium sized) - 5
Onion (medium sized) - 1/2
Coriander leaves - 1/4 cup chopped
Vinegar/lime juice - 3 tablespoons
Green chillies/Jalapenos - 2
Sugar - 1 teaspoon
Salt to taste

Directions

Line a baking tray with foil and place the tomatillos.Drizzle some oil over them and allow it to broil for about 10 minutes until the skin starts turning black..This step can also be done in stovetop..Heat oil in a pan and add the tomatillos..Keep tossing them for about 3 to 4 minutes until the skin turns black..Chop the onions and chillies roughly..Combine all the ingredients in the blender to get a coarse paste.If you prefer the salsa to be smooth puree it well.Serve with tortilla chips,burritos,tacos or any food of your choice..

                              

 Recipe marathon Day 12 menu

Dhivya - Couscous with Moroccan Tagine
Bhags - Hummus
Raaga - Peerkangai Thuvayal
Lakshmi - Varuthu araitha kootu
Ranji - Puttu and kadala
Arundati - Cook up rice
Siri - Tindora rice
Swati - Paneer Jalfrezi
Srivalli - Mango Sevai

Carrot Muffins

I had some carrots which had to be used soon..Deciding to make something different I was on a hunt for recipes..Landed upon muffin recipes..And that is how this carrot muffin came alive..This muffin is loaded with flavorful ingredients like toasted nuts, sweetened coconut and grated carrots. It turned out soft and moist and of course delicious too..I had it with store brought frosting and some with a topping of whipped cream..Here goes my carrot muffin recipe..

                             

Ingredients (18 to 20 muffins)

Grated raw carrot - 2 cups
All purpose flour - 2 cups
Sugar - 11/4 cups
Walnuts/Pecans toasted and coarsely chopped - 1/4 cup
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Ground cinnamon - 1 teaspoon
Salt - 1/2 teaspoon
Eggs - 2
Grated coconut - 1/4 cup
Vanilla extract - 1 teaspoon
Vegetable oil - 1/4 cup

Directions

                            

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.Chop them coarsely.Peel and finely grate the carrots.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract.
Fold the wet ingredients, along with the grated carrot, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
 
                               


Sending this Monthly Mingle - Appetizers & hors'Doeuvres hosted by Mansi

Recipe marathon Day 11 menu

Bhags - Chitrannam
Ranji - Fish Cutlet
Raaga - Potato Mushroom Cakes
Lakshmi - White chocolate truffles
Srivalli - Sadda roti
Dhivya - Spinach Cheese swirls
Swati - Arbi and Nutrinuggets in tomato gravy
Arundati - Tosca Cake
Siri - Eggplant rice

Sending this to AWED American hosted by Dhivya

Vendakkai pulikuzhambu / Ladiesfinger curry

I have a crown yet I am not the king
You cut my crown and feet off with a fling

I carry lots of eggs, yet I nothing but a veggie
Even with all that I am thin and long not pudgy

I am green and I am gooey
If u dont pay attention, I will make your dish go mushy and chewy

I do good to your health and to you brain
Which is what your elders told you without refrain
Now its up to you to think and guess
To who I am ...Cos I am good too and no less.

Did you guess what is that????
Yes it is the great Ladiesfinger/Okra..
This was the riddle I had to crack for the Open Sesame event held at the Dining Hall..





It was fun participating in the event and I was able to guess the answer immediately with my hubby's help..Here is the dish I prepared with okra..It is none but the authentic Pulikuzhambu/Okra in tamarind sauce..Here goes the recipe..

Ingredients

Ladiesfinger - 250 grams
Onion - 1 medium sized
Green chillies - 2
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Garlic - 3 to 4 pods
Coconut shredded (optional) - 1 tablespoon
Sambhar powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Tamarind extract - 2 tablespoons
Salt to taste
Oil - 2 spoons

Directions

Cut the ends of the ladiesfinger and wipe them dry..Chop them about half inch thick..
Heat a teaspoon of oil and add the ladiesfinger..Saute them until all the sliminess disappears for about 3 to 4 minutes..Keep it aside..
Now heat oil in a pan and add the mustard,cumin, urad dhall and curry leaves..When the start spluttering add the onions, green chillies and garlic and saute till they turn translucent..
Now add the ladiesfinger followed by the turmeric powder and sambhar powder..Add the tamarind extract and salt..Also add 1 cup of water and bring it to a boil..Cover and cook for about 6 to 7 minutes until the ladies finger gets cooked completely..
Serve hot with rice..



Recipe Marathon Day 10 Menu:

Siri - Green Tea
Valli - Sadda dosa
Dhivya - Choco-date and walnut brownies
Ranji - Chicken drumettes
Swati - Amritsari Chole Bhature
Arundathi - Saffron Risotto
Bhags - Tzatziki
Raaga - Spinach in Coconut Milk Gravy
Lakshmi -Roasted Eggplant Wafers

Ginger Chutney

Ginger is found to have both culinary and medicinal uses..It is mainly used as a spice in cooking and it is said to stimulate gastric juices and provide warming and soothing effects for colds and coughs..Ginger is an excellent natural remedy for nausea, motion sickness, morning sickness and general stomach upset..I generally add a little ginger to my tea everyday...I came upon this ginger chutney in m friend Uma's blog and tried it..I made it with a little variations and we liked it a lot..We had it with adai dosai and it really complemented it..Here goes the recipe..



Ingredients

Ginger (chopped) - 1 cup
Onion - 1 small sized
Bengal gram - 2 teaspoons
Urad dhall - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Sugar - 1 teaspoon
Tamarind extract - 1 teaspoon
Red chillies - 3
Salt to taste
Oil - 2 teaspoons

Directions

Wash and peel the ginger and chop it finely..Also chop the onions..
Heat the oil in a pan and add the cumin seeds,urad dhall and bengal gram..Once they start spluttering add the chopped ginger and onions and fry for about 3 minutes until the onions turn translucent and the ginger starts changing its colour..Allow them to cool completely..
Blend them together along with salt,sugar,turmeric powder and tamarind extract..
Serve with idlies, dosas or rice..



Sending this to Your Recipe Rocks hosted by Madhuram and Spicy Fiery Chutney event..Thanks a lot Uma for the recipe..Your recipes really rock!Especially your chutnies..

Recipe Marathon menu for Day 9

Siri - Baked Home Fries
Srivalli - Pearl millet Jaggery pancake
Dhivya - Masala Oil
Ranji - Dal makhani with Jeera rice
Swati - Oats Upma
Arundathi - Cutlets
Bhags - Tofu Coconut soup
Raaga - Onion Chutney