Bhindi Masala/Ladies Finger Masala

This dish is my favourite. With Rice and Appalam it tastes fabulous.It goes well in Rotis and rice equally. In this recipe the Ladies finger is slightly tossed it has a crunch to it and it is not so gooey.

Ingredients

Ladies Finger - 300 Grams (washed,wiped and cut into 1 inch pieces)
Onion - 2 (Medium Sliced)
Tomato -1 (Medium Sliced)
Ginger Garlic Paste - 1 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1/2 Teaspoon
Green Chilly - 1
Cumin Powder/Jeera Powder - 1/2 teaspoon
Turmeric - 1/2 Teaspoon
Oil and salt - as per taste

Method

In a Mixer add all the ingredients except salt and Ladies finger and grind into a smooth paste. No need to add water as onion and tomato would have enough moisture.

In a pan,, heat 2 tablespoon of oil and toss the Ladies finger for few minutes. Remove them and keep them aside.

In the same oil, add the ground masala and cook till the raw flavour is gone.

You may sprinkle some water if you think you masala is burning.

Once the raw flavour is gone, add the tossed ladies finger in the masala and cook for 5-7 minutes and the delicious Ladies Finger masala is ready to be served.

Oats Biscuits

I love to bake. The beautiful aroma that fills the house while baking is amazing.The moment I found this recipe online I jumped and went to my kitchen to make it. It was so easy and simple. The fabulous thing about this cookies is that it is eggless and melts in your mouth.

 Ingredients

Oats - 1 Cup (I used Quaker Oats)
Butter - 1/4 Cup
Sugar - 1/4 CUp
Maida/All purpose Flour - 3 Tablespoon

Method

In a Mixer, powder the Sugar. Take the powdered sugar in a bowl , add the butter and cream it well.

Take the Oats in a mixer and make it also into a powder.

To the Butter sugar mixture add the powdered oats and mix well, then add the all purpose flour and mix well.

Cover the bowl with a cling Film and let it sit in Refrigerator for 15-30 minutes.

After 15 - 30 minutes remove the mixture from the refrigerator and make divide them into equal sized balls.

Slightly flatten the balls and arrange them on a baking tray lined with Aluminium foil.

Bake it the preheated oven for 15 to 20 minutes at 180 degree Celsius.





Tips

• The cookies will be extremely soft when it is cooked so allow it to cool down.
• Don't worry if it breaks it is hot, allow it to cool, it will be fine.

Paneer Tikka Masala

I made Paneer Tikka, had some has starter and with rest made the Paneer Tikka Masala and it tasted awesome. Hmmmmm.. It was so delicious.

Ingredients

Paneer Tikka - 6 Pieces
Onion - 1 (Big Finely Chopped)
Tomato Puree - From 1 Tomato
Ginger Garlic Paste - 1 Teaspoon
Dry Fenugreek Leaves/Kasoori Methi - 1/2 Teaspoon
Cream - 2 Tablespoon
Chilly powder - 1 Tablespoon
Garam masala - 1 Pinch
Turmeric powder - pinch
Salt - to taste
Oil

Method

In a Pan, add a tablespoon of oil. After the oil is heated add the onion and fry them well. Then add the tomato puree and cook them Then add the ginger garlic paste and cook for 3 minutes.

Then add the chilly powder, garam masala,turmeric powder and cook till the raw flavour of the masala is gone. qAdd little water and cook well.

Add the Paneer Tikka Pieces and cook for 5 minutes. Then add the Dry Fenugreek leaves, Cream and Serve hot with Phulka.

Paneer Tikka - Indian Starter

 Paneer is my favourite ingredient to cook with. It is so versatile, easy to cook and tasty. Paneer Tikka has been in my list for a long time and at last I made this at home. The taste was out of world. Once you make it at home and have, believe me you will never eat it outside.

Ingredients

Thick Curd/Yoghurt - 1 Cup
Ginger - 1/2 teaspoon
Garlic - 1/2 teaspoon
Kashmiri Red Chilly Powder  - 1 tablespoon
Coriander Powder  - 1/2 Tablespoon

Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Salt - 1/2 teaspoon
Dry Mango Powder - 1/2 teaspoon
Chat Masal - 1/2 teaspoon
Carom Seed Powder - 1/2 teaspoon
Capsicum - 1/2 (Diced)
Onion - 1 Diced
Paneer - 200 Gms (Cubed)
salt - To taste

Method

In a bowl add the thick yoghurt. if you dont have thick yoghurt, tie the yoghurt in a muslin cloth and squeeze all the water.

To the thick Curd add all the dry ingredients,ginger,garlic and mix well.

To this prepared marinade add the onion,capsicum and paneer and marinate for an hour minimum.

After 1 hour, arrange the marinated veggies and Paneer in the skewer and cook them in Rotisserie and grill mode in your Oven for 10 minutes.

If you don't have a oven, arrange them in a toothpick or wooden skewer and cook them in a Tawa/pan.

Serve with Mint Chutney.

Ennai Kathirikkai Kuzhambu

This is my Mom's cookbook. She makes this quite often. It is very tasty and creamy and Delicious. The Brinjal is the king of this dish and it tastes delicious. This Kuzhambu and rice and Appalam ... Wow it is Jannat for me...

Ingredients

Brinjal - 1/4 Kg
Onion- 1+1 (medium,finely chopped)
Tomato - 1 (Medium,finely chopped)
Garlic - 5-6 Pods
Mustard Seeds - 1/2 Teaspoon
Fenugreek - 1/4 teaspoon
Curry Leaves - 4-5 leaves
Dry Red CHillies - 4
Groundnut - 1 Tablespoon
Turmeric powder - pinch
Chilli powder - 1 Tablespoon
Coconut - 2 Tablespoon
jeera - 1/2 Teaspoon
Tamarind Juice - Extracted from small Lemon
Salt

 Method

Lets prepare the stuffing for the Brinjal. In a  kadai, roast Dry Red chillies,Groundnut and Onion in a teaspoon of oil. Then grind it into a Fine paste and then add salt. Don't add water for grinding this.

Meanwhile, slit the Brinjal into 4 (Do not separate them into pieces). Stuff the masala into the Brinjal.

Now,Heat the kadai with 3 Tablespoons of oil. Add mustard seeds and allow it to splutter. Then add Fenugreek seeds,curry leaves,Onion, Garlic and Saute. Then add tomatoes and cook well.Now add the stuffed Brinjal and cook it till the Brinjal is 80% done.

Now add the turmeric and Chilli powder and cook till the raw flavour is gone. Then add the Tamarind juice and cook till the Brinjal is done and raw flavour of Tamarind is gone. To this add the coconut paste and cook for 30 seconds.

Serve it with Rice and Appalam