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Showing posts from September, 2019

PALAK PANEER

Hi All, Palak Paneer is one Indian greatest food I ever tasted. Though there are many variations in palak paneer recipe, this one is easy and quick to make. Since I don’t like fresh cream as toppings in any of my dishes I avoided it.But you can drizzle fresh cream on top to make the gravy rich in taste and similar to restaurant style. Blanching palak helps to retain the fresh colour of gravy and also blanching helps to remove some of the chemicals too. But don’t over boil the palak leaves , just two minutes in hot water is enough. Here comes the yummy recipe of palak paneer, COOKING TIME :   20 mins. SERVINGS : 4 members. INGREDIENTS : Paneer – 200 gms. Ginger – ½” Piece Garlic – 5 pods Cumin – ½ tsp Onion – 1 Tomato – 1 ½ (medium sized) Bay leaf – 1 Turmeric powder – ¼ tsp Asafoetida – a pinch Garam masala – ½ tsp Salt – for taste Butter – 2 tsp. TO GRIND : Palak leaves – 2 bunch ( around 4 cups). Green chillies – 5 Gar...
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MILK COCONUT JAGGERY LADOO

HI   , I make many varieties of coconut ladoos in home and this is one easy method to make. No need to worry about sugar syrup , just boil in milk ,add jaggery and make it to balls. Since the coconut is boiled in milk the shelf life will be less when compared to other ladoos. But dont worry about it. Once the balls come to table it will vanish in minutes. The simple and easy method of making Milk coconut ladoo recipe is as below, COOKING TIME : 30 MINS. SERVINGS : 10 members. INGREDIENTS : Coconut grated   - 2 cups. Milk – 1 ½ cups. Cardamom – 3 nos. Jaggery – 1 cup (I used achu vellam). Ghee – 3 tsp (optional). METHOD : 1)   Grate coconut without brown part. 2)   Boil and cool down the milk to room temperature. 3)   Add grated coconut, boiled and cooled milk in a wide pan and boil till thick mass. 4)   When coconut boils completely in milk and milk evaporates . 5)   Then add mashed jaggery and boil in low h...
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Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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