Paneer Manchurian

Ingredients:

Paneer - 1 cup

Corn flour - 1 tbsp

Water - 1/4 cup

Pepper powder - 1/2 tsp

Chili powder - 1/2 tsp

Salt

Oil

For the gravy:

Tomato sauce - 2 tbsp

Soya sauce - 1/2 tsp

Vinegar - 1/2 tsp

Chili powder - 1/2 tsp

Water - 1/4 cup

Ginger - 1 tsp(finely chopped)

Garlic - 1 tsp(finely chopped)

Green chilies - 1-2(finely sliced)

Salt

Instructions to prepare:

Dissolve 1 tbsp corn flour in 1/4 cup of water and set it aside.

Take a bowl and add chili powder, pepper powder, salt and the corn flour solution. Gently mix everything well and add the paneer cubes to it. Combine everything well.

Heat oil in a wok and fry these coated paneer cubes. Both the sides has to be fried till a golden colour is achieved. Drain the fried paneer and place it over a tissue paper or towel. Set it aside.

In the same pan, add the chopped ginger and garlic, saute it for a minute. Then add chopped onion over a medium flame. Saute well till the ingredients gets cooked.

Add 1/4 cup of water to the leftover corn flour mixture and mix it well. 

In between, simmer the flame and add soya sauce, tomato sauce, chili powder, pepper powder and salt. Mix them well and add the corn flour mixture to it. Stir well and cook for 3-4 minutes.

Now the gravy starts thickening. At this point, add the paneer cubes to it and mix well. Add vinegar and check the taste and add accordingly if anything more is required.

Remove from flame and serve with chappathis. :)

Content Copyright: easycookmagic.blogspot.in

Paneer Butter Masala

Ingredients:

Paneer  cubes- 3/4 cup

Butter - 1.5 tbsp

Onion - 1(finely chopped)

Ginger garlic paste - 1 tsp

Tomato puree - of 1 tomato

Salt

Chili powder - 1/2 tsp

Coriander powder - 3/4 tsp

Garam masala powder - 1/4 tsp

Tomato sauce - 1 tsp

Dried fenugreek leaves - 1/4 tsp

Milk - 1 cup

Instructions to prepare:

Heat a nonstick pan and  spread some oil. Toast the paneer cubes till it becomes brownish. Remove from flame and keep it aside.

Take a bowl and pour 1/2 cup of milk to it. Add chili powder, coriander powder, garam masala powder and tomato sauce and dried fenugreek leaves to it. Stir it well to avoid forming lumps.

Heat a wok and add butter to it. Let it melt and then add ginger garlic paste. Saute it for a minute and then add chopped onion. Let it become brownish and then add the tomato puree. Stir it well and let the raw smell leave.

Add the early prepare milk mixture to it and stir well.  Add 1/2 cup water and cook over a low flame for 5 minutes. Add the remaining 1/2 cup of milk and keep on stirring. Add required amount of salt.

When the gravy reaches the desired consistency, add the toasted paneer cubes to it and make them well coated with the gravy. Cook as it is for 2-3 minutes over a low flame.

Give a stir and then remove from flame.

Content Copyright: easycookmagic.blogspot.in

Chili Paneer

Ingredients:

1. Paneer - 1 cup(cubes)

    Onion - 1 big(cut into squares)

    Capsicum - 1(cut into squares)

    Ginger - 1/2 tsp(finely chopped)

    Garlic - 5 cloves(finely sliced)

    Soya sauce - 1/2 tsp

    Tomato sauce - 1 tbsp

    Chili sauce - 1 tbsp

    Pepper powder - 1 tsp

    Water - 1 cup

    Salt

    Oil

2. Maida - 1 tbsp

    Corn flour - 1/2 tbsp

    Pepper powder - 1/4 tbsp

    Water - as required to form a paste

    Salt

Instructions to prepare:

Mix all the ingredients no. 2 and prepare a thick batter out of it. Add the paneer into this mixture and coat it well with the batter. 

Heat a nonstick pan and spread a little oil over it. Toast these coated paneer till it reaches a slight brownish colour (Deep frying the paneer in oil is also fine). Set it aside. There may be a little amount of batter leftover, save it for further use.

Heat oil in another wok and saute ginger and garlic for few seconds and then add onion to it. Let it become golden brown and then add capsicum. Saute them well till soft.

Once it is sauteed well, add soya sauce, tomato sauce, chili sauce and then add pepper powder and salt. Mix well and add 1 cup water. Let it boil.

To get a saucy gravy, add the remaining maida-corn flour batter to the pan and stir it well. When it starts to thicken, add the toasted paneer to it and make it well coated with the masala. Give a stir and remove from flame.

Serve with fried rice or rotis..! Mmmm Too Yummy :P

Content Copyright: easycookmagic.blogspot.in

Homemade Paneer

Ingredients:

Milk - 1 litre
Curd - 1/2 cup

Instructions to prepare:

Boil the milk till it becomes foamy. Simmer the flame and then add half of the curd with continuous stirring. When it starts to develop the whey, add the remaining curd and keep on stirring till the whey gets completely formed and appears on the top. At this stage, switch of the flame.

Take a big bowl or a vessel and place a smooth cotton cloth over it to drain the paneer. Pour the solution over this cloth and keep it aside till all the excess water has been dripped from it. Or else you can tie the cloth and make it hang on somewhere so that it can be kept undisturbed. Wait for at least an hour. 

Now, the paneer needs to be flattened and for this, place it on a flat surface and place a heavy weight over it. It should be taken care that the paneer should not get crumbled. Keep this arrangement as such for 1-2 hours or till when it becomes flat as required.

Remove the cloth and keep it refrigerated for some time.

Now you can cut the paneer into cubes.

Lemon juice can also be used to curdle the milk.

Content Copyright: easycookmagic.blogspot.in

Mambazha pachadi

Ingredients:

Ripened Mango - 3

Grated Coconut - 1 cup

Dried Red chilies - 3

Mustard seeds - 1 tsp

Curry leaves

Water - 1/2 cup

Salt

Instructions to prepare:

Peel off the mangoes & chop them into small cubes and add a pinch of salt or as required. Mix it well and set it aside in a bowl. After sometime, water will start coming out of the mangoes.

Roast 2 dried red chilies slightly in oil. Grind the grated coconut along with the roasted chilies and 1/2 cup water in a mixer grinder. Add 1/2 tsp mustard seeds and grind it again.

Add this ground mixture to the mangoes and combine them well.

Heat 1 tbsp oil in a pan and  pop mustard seeds. When they pop, add dried red chilies and few curry leaves. Pour this on to the curry and mix it well.

Content Copyright: easycookmagic.blogspot.in

Bread Upma

Ingredients:

Bread Slices - 4
Onion(big) - 1(finely chopped)
Tomato - 1(chopped)
Tomato Sauce - 1 tbsp
Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - few
Oil

Instructions to prepare:

Cut the bread slices into small cubes and set it aside.

Heat 2 tsp oil in a wok/pan and add mustard seeds. Let it pop and then add cumin seeds and curry leaves. Sizzle it for sometime.

Then add chopped onion and saute it well till it becomes brownish and soft. Add chopped tomatoes and saute it till its raw smell goes.  Then add turmeric powder, chili powder, pepper powder, garam masala powder, salt and tomato sauce. Mix it well and cook till everything gets well combined.

Sprinkle a little amount of water and cover and cook over low flame for few minutes. Open and add the bread pieces. Make the bread pieces well combined with the masala. Remove from flame.

Garnish with coriander leaves.

Content Copyright: easycookmagic.blogspot.in

Erissery

Ingredients:

Red Gram - 4 tbsp

Yam - a small piece(finely chopped)

Raw Banana - 1(finely chopped)

Turmeric Powder - 1/4 tsp

Chili Powder - 1 tsp

Cumin Seeds - 1/4 tsp

Grated Coconut - 1/2 cup

Water - to boil

Curry Leaves - 2 sprig

Mustard seeds - 1/2 tsp

Oil

Salt 

Instructions to prepare:

Add water in a pressure cooker and boil it. When it starts to boil, add red gram, chopped raw banana, yam, turmeric powder, chili powder and salt. Cook for sometime it the vegetables becomes soft. 

In between, grind 1/4 cup grated coconut and cumin seeds together in a mixer grinder. 

After the vegetables get cooked, stir it well using a ladle. Then add the ground mixture to the vegetables and stir well. Add little more water and boil it well for few minutes. Add curry leaves and remove from flame.

Heat oil in a pan and pop mustard seeds. Then add the remaining grated coconut and curry leaves. Stir and sizzle it for few minutes. Pout this mixture over the curry.

Stir well and serve with boiled rice.

Content Copyright: easycokmagic.blogspot.in

Kadala Curry

Ingredients:

Bengal Gram - 200 g

Garlic - 2 cloves

Onion - 1(finely chopped)

Green Chilies - 2(slit lengthwise)

Grated Coconut - 1/2 cup

Pepper Powder - 2 tsp

Coriander Powder - 3 tsp

Turmeric Powder - 1/4 tsp

Curry Leaves - few

Instructions to prepare:

Soak the Bengal gram in cold water a day before preparation. Cook the soaked Bengal gram along with green chilies, onion and turmeric powder by adding a little amount of water in a pressure cooker. In between, heat a little amount of oil in a pan and saute pepper powder till the smell comes, and then add coriander powder and saute till its color gets changed. Add this mixture to the pressure cooker. 

Again heat oil in a pan and sizzle grated coconut, garlic and curry leaves till it acquired a reddish shade. Remove from flame and grind this mixture after getting cooled.
Pour this ground mixture on to the pressure cooker and stir well.

Cook well till the dish is done.

Content Copyright: easycookmagic.blogspot.in

Tomato Fry

Ingredients:

Tomato - 2(sliced)

Onion - 1(finely sliced)

Green Chilies - 2

Ginger - 1/2 tsp(chopped)

Garlic - 2 cloves

Pepper Powder - 1/4 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Tomato Sauce - 1 tsp

Coriander Leaves - few

Oil - 4 tbsp

Instructions to prepare:

Firstly, crush the ginger, garlic and green chilies together and saute them in oil for few minutes till the raw smell goes.

Add sliced onion to the sauteed mixture and mix well. Cook till the onion becomes soft. Then add required salt, turmeric powder and pepper powder and mix well.

Add the sliced tomato and mix well. When all the ingredients are well combined, add garam masala powder and tomato sauce.

Remove from flame and add chopped coriander leaves.

Content Copyright: easycookmagic.blogspot.in

Idichakka thoran

Ingredients:

Tender jack fruit(Idichakka) - 1 small

Garlic - 6 cloves

Black Gram - 2 tbsp
Mustard Seeds - 1 tbsp
Dried Red Chilies - 2
Turmeric Powder - 1/4 tsp
Grated Coconut - 4 tbsp
Coconut Oil

Instructions to prepare:

Peel off the jack fruit and cut it into small pieces.
Cook this along with turmeric powder, salt and a little amount of water. When it gets cooked, remove from flame and allow it to cool. After it is cooled, crush the jack fruit pieces slightly. 
Heat oil in a pan and pop mustard seeds. Then add garlic, black gram and dried red chilies. Saute for few minutes and then add the crushed jack fruit and grated coconut to it. Mix well and cook for few minutes over low flame.
Remove from flame.

Content Copyright: easycookmagic.blogspot.in

Avial

Ingredients:

Cucumber - 250 g

Long beans - 250 g

Drumstick - 3 pieces

Yam - 250 g

Carrot - 2 Nos.

Raw banana - 100 g(1" julienned)

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Curry leaves - few

Curd - 1/4 cup

Coconut - 1(grated)

Green chilies - 50 g
Cumin Seeds - 1 tsp
Shallots - 5
Salt
Oil

Instructions to prepare:

Cut all the mentioned vegetables in same length.
Put these vegetables in a curry pot and add turmeric powder, chili powder, salt and enough water to it and place over flame. Cover and cook till the vegetables are done.
Grind grated coconut, cumin seeds, shallots, green chilies and curry leaves together. When water starts to evaporate from the curry pot, pour the ground mixture and curd to it. Mix well.
When all the water gets evaporated, add coconut oil and curry leaves. Give a stir and remove from flame.

Content Copyright: easycookmagic.blogspot.in

Sambar

Ingredients:

Red Gram - 3 tbsp

Black Gram - 1 tsp

Lady's finger - 50 g

Drum stick - 2

Tomato - 1(sliced)

Carrot - 1(cut lengthwise)

Green chilies - 2 Nos.

Ginger - 1 tsp(chopped)

Coriander Powder - 3 tbsp

Asafoetida Powder - 1 tsp

Grated Coconut - 1 cup

Shallots - 5 Nos

Garlic - 2 cloves

Fenugreek - 1 tbsp

Mustard seeds - 1 tsp

Dried Red Chilies - 3 Nos.

Tamarind pulp- 1/2 cup(soak tamarind in 1 cup water)

Turmeric Powder - 1/4 tsp

Curry Leaves - few

Salt

Cooking oil

Instructions to prepare:

Cook the red gram in a pressure cooker by adding turmeric powder for 10 minutes upto 2 whistles.
In between, heat oil in a pan and add fenugreek and dried red chilies. When it gets fried, add coriander powder and saute for few minutes. Remove from flame.
Grind this mixture in a mixer grinder. Set it aside.
Stir the cooked red gram and smash it using a ladle.
Then add the vegetables, ground mixture and salt and stir well. Cook for 5 minutes.
Heat oil in a pan and add grated coconut,finely chopped shallots, curry leaves, black gram, asafoetida powder and garlic. Saute till it acquires a reddish shade.
Grind this mixture and set it aside.
Add tamarind pulp to the cooker & stir well. When it starts to boil, pour the ground mixture to it. When it starts boiling, add popped mustard seeds, curry leaves and dried red chilies.
Stir well & remove from flame.


Content Copyright: easycookmagic.blogspot.in

Carrot Thoran

Ingredients:

Carrot - 2 Nos(grated)

Onion - 1/2(sliced)

Green chilies - 2 Nos(slit lengthwise)

Mustard seeds - 1 tsp

Black gram - 1 tsp

Dried red chilies - 2 Nos

Turmeric powder - 1/4 tsp

Cooking oil

Instructions to prepare:

Take a bowl and add grated coconut, sliced onion, green chilies, turmeric powder & salt. Mix well.
Heat oil in a pan and add mustard seeds. Add dried red chilies and black gram. Stir for sometime. Then add the early prepared carrot mixture. Mix well. Cover & cook. Give a stir in between.

Remove from flame.

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Kaalan

                       

Ingredients:

Melon - 1/2

Raw banana - 1

Yam - small piece(chopped)

Green chilies - 2 Nos.

Curd - 1 cup

Turmeric powder - 1/4 tsp

Ginger - small piece

Garlic - 3 cloves

Fenugreek - 1 tsp

Dried red chilies - 2 Nos

Grated Coconut - 1 cup

Curry leaves

Instructions to prepare:

Cook the chopped melon, raw banana, yam by adding turmeric powder and salt.
Slightly grind grated coconut, chopped ginger, garlic, pepper powder, green chilies, curd, 1/4 tsp turmeric powder. Add this to the vegetable mix and boil the ingredients.
After it gets boiled, remove from flame.
Heat oil in a pan and pop mustard seeds, add dried red chilies, curry leaves and black gram. Pour this on to the curry and stir well.

Content Copyright: easycookmagic.blogspot.com

Koottucurry

Ingredients:

Bengal gram - 250 g

Raw banana - 1(chopped)

Elephant yam - 1 small piece

Green chilies - 2(slit lengthwise)

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin seeds - 1 tsp

Grated coconut - 1/2 cup

Mustard seeds - 1 tsp

Dried red chilies - 2

Curry leaves - few

Instructions to prepare:

Cook the bengal gram in a pressure cooker for 3 whistles. Add the chopped raw banana & elephant yam to it. Add turmeric powder, green chilies and required salt & water to it. Cook for few minutes.
Grind coconut & cumin seeds in a mixer grinder & then add to the cooked dish. Again add 1/4 cup water & boil for few minutes. Add pepper powder while boiling.
Remove from flame.
Heat oil in a pan and pop the mustard seeds.and add dried red chilies & 2 tbsp grated coconut. Fry it for sometime. Add this to the early prepared dish.
Mix well & serve.

Content Copyright: easycookmagic.blogspot.in

Naranga Curry

                      

Ingredients:

Wild lemon - 1/4 of 1(julienned)
Green chilies - 2 Nos.
Ginger - 1 tsp(finely chopped)
Tamarind - 100 g
Mustard seeds - 1 tsp

Dried red chilies - 1-2 Nos.
Jaggery -1 small piece
Chili powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Fried fenugreek powder - 1 tsp
Curry leaves

Instructions to prepare:

Soak the tamarind in hot water for few minutes. Then squeeze it to obtain its extract. Pour this extract in to a curry pot and add chili powder & turmeric powder and boil. Add the julienned wild lemon, green chili and ginger to it. Add salt & curry leaves as per requirement. Stir well till it acquires a slight thick texture and then add crushed jaggery. Add fried fenugreek powder, Stir well and remove from flame.

Heat oil in a pan and pop mustard seeds, then add dried red chilies and curry leaves. Add this on to the prepared curry and mix well.

Content Copyright: easycookmagic.blogspot.in

Beetroot Thoran

                       

Ingredients:

Medium sized beetroots - 2(chopped)

Grated coconut - 4 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Red chilies - 1

Green chilies - 1(chopped)

Ginger - 1/2 tsp(chopped)

Turmeric powder - 1/4 tsp

Chili powder - 1/4 tsp

Coconut oil - 2 tbsp

Salt

Instructions to prepare:

Heat oil in a pan and add mustard seeds. When they starts to pop, add cumin seeds and then the sliced shallots. Fry the shallots for few minutes. Add the red chilies, green chilies and ginger. Saute well. Add turmeric powder and chili powder. Mix well and add the chopped beetroot and a pinch of salt to taste. Make sure the ingredients are completely blended together. Cook the beetroot with normal stirring. When it is cooked, add the grated coconut and cook for a minute.

Remove from flame.

Content Copyright: easycookmagic.blogspot.in

Aval Upma

                      

Ingredients:

Aval(flattened rice) - 1/2 kg

Sliced Onion - 1/2 of 1

Green chilies - 2 Nos(chopped)

Ginger - 1 small piece

Black gram - 1 tsp

Mustard seeds - 1 tsp

Dried red chili - 2 Nos

Curry leaves

Salt

Instructions to prepare:

Wash the flattened rice and drain well the water content.
Heat oil in a pan. Pop the mustard seeds and then add black gram, curry leaves, onion, dried red chilies. Wait till these appears to be brownish.
Add the flattened rice to it and salt to taste. Stir well till it gets cooked.
Remove from flame.

Content Copyright: easycookmagic.blogspot.in

Gobi Manchurian

                      

Ingredients:

Cleaned Cauliflower(medium) - 1

Maida - 3tbsp

Corn flour - 6 tbsp

Ginger-garlic paste - 2 tsp

Green chilies - 2(slit lengthwise)
Ginger - 1/2 tbsp(finely chopped)

Garlic - 2 tsp(finely chopped)

Onion - 3(chopped)

Cooking oil - 1 tbsp

Soya sauce - 2 tbsp

Chili sauce - 1 tbsp

Tomato sauce - 3 tbsp

Pepper powder - 1 1/2 tsp

Water- 1/4 cup

Oil
Salt

Instructions to prepare:

To make Gobi Manchurian Florets:

Boil the cauliflower florets in plenty of water for few minutes. Drain the water after boiling and make it dried.
Take maida, cornflour, ginger-garlic paste and salt in a bowl and add little amount of water as this mixture should neither be thick nor watery. Add the cauliflower florets to it and make it completely dip in the paste.
Heat oil in a pan. Add the florets to the oil. Deep fry till becomes brownish. Drain the oil and transfer the florets to another plate.

To make Gobi Manchurian gravy:

Dissolve 2 tbsp corn flour in 1/2 cup water and set aside.
Heat 2 tbsp oil in a pan. Add chopped ginger, garlic, green chilies and chopped onion. Add soya sauce, chili sauce, tomato sauce, pepper powder and salt. Cook for 2 minutes. Pour 3 cups hot water and make it boil under medium flame. Add dissolved corn flour while stirring continuously to prevent forming lumps. Stir well and cook on low flame for a minute. Add the fried cauliflower florets and cook for few minutes under medium flame.
Remove from flame and serve with fried rice or chappathis.

Content Copyright: easycookmagic.blogspot.in