Sunday, November 14, 2021

 Bored of eating Paneer Tikkas?

Here's a way to eat the Paneer tikkas,  but with a twist!

Healthy, not fried, no unnecessary oil, and baked....




Ingredients
Bread, brown or white as per your choice - 8 slices
Cubed paneer slices - 11/2 cups (home made paneer)
Hung curd - 1 cup
Kitchen King Masala - 11/2 tsps
Kasoori methi - 2 tsps
Tomato - 1, grated
Chopped mint leaves - a handful
Chopped cilantro/coriander - a handful
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Green chutney - as required (with onion - refer here; without onion refer here)
Red chilli flakes
Grated cheese, as required
salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner
Prep time: 30 mts; Baking time: 5-10 mts

Yields 8 toasts


 In a bowl, take the hung curd, add kitchen king masala and kasoori methi


Now the grated tomato


Now the chopped mint and cilantro leaves


Mix well


add the paneer cubes


The colored bell peppers


Mix well, let the paneer and bell peppers marinate for minimum 30 minutes. You can leave it inside the fridge also, to prevent hung curd from turning sour. Then 20 minutes before making, take it out


Line the baking tray with aluminum foil, spray some Olive oil, arrange 4 bread slices and spread green chutney on top


Spread the paneer mixture on top

Sprinkle some red chilli flakes


Top with some grated cheese


Pre heat the Oven at 200 degrees Celsius for 10 minutes, then slide the baking tray into it, and bake till the cheese melts


Done to perfection!!


Serve with any soup. Seen here is Sweet potato soup.



Notes
Since green chutney is there, I just added Kitchen king masala. Any spice powder is optional. But this itself, trust me, had superb taste.
This post first appeared in www.malpatskitchen.com








9:00:00 PM Mala Thiagu

 Bored of eating Paneer Tikkas?

Here's a way to eat the Paneer tikkas,  but with a twist!

Healthy, not fried, no unnecessary oil, and baked....




Ingredients
Bread, brown or white as per your choice - 8 slices
Cubed paneer slices - 11/2 cups (home made paneer)
Hung curd - 1 cup
Kitchen King Masala - 11/2 tsps
Kasoori methi - 2 tsps
Tomato - 1, grated
Chopped mint leaves - a handful
Chopped cilantro/coriander - a handful
Red bell pepper - 1/2, chopped
Green bell pepper - 1/2, chopped
Green chutney - as required (with onion - refer here; without onion refer here)
Red chilli flakes
Grated cheese, as required
salt to taste

Recipe cuisine: Indian; Category: Breakfast/lunch/dinner
Prep time: 30 mts; Baking time: 5-10 mts

Yields 8 toasts


 In a bowl, take the hung curd, add kitchen king masala and kasoori methi


Now the grated tomato


Now the chopped mint and cilantro leaves


Mix well


add the paneer cubes


The colored bell peppers


Mix well, let the paneer and bell peppers marinate for minimum 30 minutes. You can leave it inside the fridge also, to prevent hung curd from turning sour. Then 20 minutes before making, take it out


Line the baking tray with aluminum foil, spray some Olive oil, arrange 4 bread slices and spread green chutney on top


Spread the paneer mixture on top

Sprinkle some red chilli flakes


Top with some grated cheese


Pre heat the Oven at 200 degrees Celsius for 10 minutes, then slide the baking tray into it, and bake till the cheese melts


Done to perfection!!


Serve with any soup. Seen here is Sweet potato soup.



Notes
Since green chutney is there, I just added Kitchen king masala. Any spice powder is optional. But this itself, trust me, had superb taste.
This post first appeared in www.malpatskitchen.com








Sunday, October 31, 2021

 MADRAS MOTA MIXTURE.....

A wonderful recipe of my mom and sister!!!! and with this great recipe, wishing you all a very very Happy and Bright Deepavali!!!!

Dont know how I forgot to post this all these days...for everything the right time has to come, I guess!!

I have already posted Aval mixture and Cornflakes mixture.

Mixture is a definite symbol of Unity...like various natured people living under one roof, different shaped pieces...but basic dough is the same...are mixed together. Obviously we cannot pair the urad flour added Thenkuzhal and Omam added Omapodi...My mom and sister always used to say, Mixture making is quite easy...if there are a few helping hands...But I did with just my 2 hands😇😇



Ingredients

Besan - 1 cup
Rice flour - 1 cup
Hing powder - 1 tsp
Chilli powder - 2 tsps
Cashews - a few
Flat rice/aval/poha - 1 cup
Groundnuts - a few
Fried gram - 1/4 cup
A handful of curry leaves washed and dried
Salt to taste
Ghee - 2 tsps
Cooking oil to fry

Recipe cuisine: South Indian; Category: Snacks/bakshanam/festival delicacy
Prep time: 15 - 20 mts: (we have to keep ready everything); Cooking time: 1 hour

Yields 1 1/2 kgs of Mixture

Batter for Kara boondi made. Please refer Boondi making


batter should be like this


Boondi getting fried


first drained in a colander, and put in a broad pan


Besan, rice flour, hing powder, chilli powder, salt, ghee added (we have to remember, we have to add just half salt and chilli powder)


and kneaded into a dough


Hing powder, chilli powder and salt (the rest of the half)taken in a cup


mixed and kept ready


Oma podi, then kuzhal / Kara sev and mullu murukku made from the same dough, when they are half cooked, we can conveniently break them into small pieces


Then all added to the boondi


Poha being fried


fried grams being dry roasted


Fried grams, Poha, fried cashews and ground nuts added



Curry leaves fried and added


all mixed well


mixed spice powder added and mixed well


Enjoy this crisp, amazing textured Mixture!!! so economical and so tasty too!!!



This post first appeared in www.malpatskitchen.com



















9:30:00 PM Mala Thiagu

 MADRAS MOTA MIXTURE.....

A wonderful recipe of my mom and sister!!!! and with this great recipe, wishing you all a very very Happy and Bright Deepavali!!!!

Dont know how I forgot to post this all these days...for everything the right time has to come, I guess!!

I have already posted Aval mixture and Cornflakes mixture.

Mixture is a definite symbol of Unity...like various natured people living under one roof, different shaped pieces...but basic dough is the same...are mixed together. Obviously we cannot pair the urad flour added Thenkuzhal and Omam added Omapodi...My mom and sister always used to say, Mixture making is quite easy...if there are a few helping hands...But I did with just my 2 hands😇😇



Ingredients

Besan - 1 cup
Rice flour - 1 cup
Hing powder - 1 tsp
Chilli powder - 2 tsps
Cashews - a few
Flat rice/aval/poha - 1 cup
Groundnuts - a few
Fried gram - 1/4 cup
A handful of curry leaves washed and dried
Salt to taste
Ghee - 2 tsps
Cooking oil to fry

Recipe cuisine: South Indian; Category: Snacks/bakshanam/festival delicacy
Prep time: 15 - 20 mts: (we have to keep ready everything); Cooking time: 1 hour

Yields 1 1/2 kgs of Mixture

Batter for Kara boondi made. Please refer Boondi making


batter should be like this


Boondi getting fried


first drained in a colander, and put in a broad pan


Besan, rice flour, hing powder, chilli powder, salt, ghee added (we have to remember, we have to add just half salt and chilli powder)


and kneaded into a dough


Hing powder, chilli powder and salt (the rest of the half)taken in a cup


mixed and kept ready


Oma podi, then kuzhal / Kara sev and mullu murukku made from the same dough, when they are half cooked, we can conveniently break them into small pieces


Then all added to the boondi


Poha being fried


fried grams being dry roasted


Fried grams, Poha, fried cashews and ground nuts added



Curry leaves fried and added


all mixed well


mixed spice powder added and mixed well


Enjoy this crisp, amazing textured Mixture!!! so economical and so tasty too!!!



This post first appeared in www.malpatskitchen.com



















Thursday, October 14, 2021

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast



Ingredients
Potatoes - 3-4
Onions - 2, chopped fine
Curry leaves - a few
Chilli powder - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked


Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)


Pan heated with oil, turmeric, hing powders and mustard seeds seasoned


Then the finely cut onions and curry leaves added


and sauteed till the onions turn translucent


And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!


Saute well


Now, the cubed potatoes, which have been refrigerated, are being added


and roasted on slow fire


till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!




This post first appeared in www.malpatskitchen.com











10:00:00 PM Mala Thiagu

 Why this is 2 - in 1???

This lovely potato curry will go very well with all South Indian kuzhambus and Rasams and also can be served as a dry curry for rotis and poories...My other Dry curry varieties..

Thanks to my daughter for pointing out to me that I have forgotten to document this family favorite recipe!!!

Here are my other Potato curry varieties

Potato white podimas curry

Spicy potato podimas

Fresh potato masala curry

Potato roast



Ingredients
Potatoes - 3-4
Onions - 2, chopped fine
Curry leaves - a few
Chilli powder - 1 tsp
Salt to taste

To season
Cooking oil - 3 tbsps
Hing powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp

Recipe cuisine: South Indian; Category: Breakfast/lunch/dinner
Prep time: 10 mts; Cooking time: 25-30 mts(since slow roasting is required)

Serves 2-3

Potatoes cut into halves and pressure cooked


Then cubed, after removing the skins, and refrigerated for minimum 30 minutes(this helps to get the potatoes well roasted)


Pan heated with oil, turmeric, hing powders and mustard seeds seasoned


Then the finely cut onions and curry leaves added


and sauteed till the onions turn translucent


And...here comes a small tip!!!!!! If you add the chilli powder and salt at this stage ONLY, the potatoes get the beautiful golden color!!!


Saute well


Now, the cubed potatoes, which have been refrigerated, are being added


and roasted on slow fire


till they turn crisp and golden. Here comes another tip!!!!!! after roasting it for sometime, switch off...then just before serving, please roast slowly for another twenty minutes, and you get the amazing color!




This post first appeared in www.malpatskitchen.com