Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Preparation Time: 25 min

Cooking Time: 45 min

Serves: 2

Ingredients:

  Kofta:

• Grated paneer - 1 cup
• Grated potato - ¼ cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder- 1 tsp
• Garam Masala - 1 tsp
• All-purpose flour - 1 tbsp
• Corn flour- 1 tbsp
• Cilantro - finely chopped - 2 tbsp
• Salt to taste

• Oil – to fry

  Gravy:

• Onion - 1/2 cup
• Ginger garlic paste - 1 tbsp
• Tomato puree - 1/2 cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Curd - 2 tbsp
• Milk - 1/4 cup
• Cumin seeds - 1 tsp
• Cilantro - to garnish
• Salt to taste
• Oil - 2 tbsp

Procedure:

1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.

2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.

3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.

4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.

5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.

6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.

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Egg Masala Aappam

Aappam (ஆப்பம்) is a famous south-Indian dish made from fermented rice batter. Many different varieties of aappam like plain aappam, Flower Aappam, Bulls-eye Aappam, can be prepared. Its goes well with coconut milk and sugar. Spice lovers can have aappam with any spicy gravy (tofu masala, Soya gravy. etc.).

Tips for soft aappam: Add 1/2 cup of cooked rice while grinding aappam batter. This will 

                                          make aappam more soft and fluffy.

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 4 

Ingredients:

    Batter:

• Idly Rice - 2 cup
• Raw Rice Pacharisi - 2 cup
• Urad dhal - 1/2 cup
• Fenugreek seeds - 1/2 tablespoon
• Salt to taste

   Egg Masala:

• Egg - 2
• Onion - finely chopped - 2 tbsp
• Green Chili - finely chopped - 2
• Curry leaf - 1 sprig
• Oil - 2 tbsp

Preparation:

1. Soak Idly rice, Raw rice, urad dhal with fenugreek seeds separately for 3 hrs
2. Grind them to a dosa batter consistency and add salt
3. Allow the batter to rest for 10-12 hrs

Procedure:

1. Take a mixing bowl to whisk egg. Break and pour the egg in the mixing bowl. Add little salt and pepper. Beat well using a spoon or whisk. Meanwhile heat a small pan with little oil. Saute onion green chili and curry leaf till turns golden brown. Allow the sauteed onion to cool and add to beaten egg. Mix well.
   
2. Heat the aappam pan. Pour a scoop of aappam batter in the pan and rotate in a circular motion. Sprinkle oil over the edges. Now pour another scoop of egg masala and coat it over the surface of aappam. Close the lid and allow it to cook for 1 min in medium flame.
   

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Broccoli Cutlet

Broccoli is an edible green plant in the cabbage family, whose large flower head is used as a vegetable. Broccoli is high in vitamin C and dietary fiber. Broccoli is the World's Healthiest Food.

Preparation Time: 5 min

Cooking Time: 40 min

Baking Time: 45 min (If using Oven)

Ingredients:

1. Broccoli - 12 florets - grated
2. Potato - 2 big sized - cooked and mashed
3. Carrot - 3 to 4 medium sized - cooked and mashed
4. Onion - 1 cup - finely chopped
5. Garlic - 3 cloves - finely chopped
6. Bread crump - 1 tbsp
7. Corn flour - 1 tbsp
8. Oil - to roast
9. Salt to taste

Procedure:

  1.  Heat a pan with oil, add onion and saute until it becomes translucent. Add finely chopped garlic.

  2.  To this add turmeric powder, chili powder, salt. Give a stir. Then add grated broccoli. Saute for 5 min and transfer to a bowl. Allow it to cool.

  3.  Pressure cook potato and mash it. Then cook carrot also.

  4.  Add cooked carrots to mashed potato. Finally add this mashed potato carrot mixture to broccoli mixture. Mix them all thoroughly.

  5.  Make them into small cutlets and roast them in a pan. Add oil to roast them. You can also coat them with bread crump and corn flour mixture before roasting.

  6.  To use oven, preheat to 350 deg F for 10 minutes. Then bake them for 30 minutes. 

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Soya Gravy

For this soya gravy, I tried a mix of Chinese sauce flavors in our usual gravy.
It added extra flavor and taste to soya :-)

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 2

Ingredients:

1. Soya Chunks - 1 ½ cup
2. Onion - 1 cup finely chopped
3. Tomato - 1 cup finely chopped
4. Ginger garlic paste - 1 tbsp
5. Green chili sauce - 1 tbsp (green chili can be used)
6. Salt to taste
7. Cilantro - ¼ cup
8. Oil - 2 tbsp
9. Cinnamon, cardamom, cloves powder - 1 pinch

To marinate:

1. Turmeric powder - 1 pinch
2. Soya sauce - 2 tsp
3. Green chili sauce - 2 tsp
4. Corn flour - 1 tbsp
5. Salt to taste

Procedure:

1. In a medium sized pan, add soya chunks. Then add water to the level soya gets immersed. Bring it to boil. Keep in medium-low flame for 5 min or till the soya gets doubled in size. Strain them and rinse with cold water. Squeeze them to remove water.

2. In a mixing bowl add cooked soya and all the ingredients given in “to marinate” section. Mix them well. Sprinkle water if needed to mix evenly. Allow it to rest for 10 min. Heat a pan, dry roast the “marinated soya” till it turns golden brown.

3. Now heat the same pan with oil, add cinnamon cardamom cloves powder (it can also be added as whole). Then add onion and ginger garlic paste. Saute them for 3 min. Then add green chili sauce.

4. To this add tomatoes and saute for 2 min. Add the roasted soya, 1 cup of water. Bring it to boil and keep in medium flame for 10 min or until it gets thickened and oil gets separated. Garnish with cilantro.

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Wheat Fritters

Wheat Fritters are crispy fried snack. Its a perfect evening snack and can be stored for later. Its easy to make and tastes great.

Preparation Time: 15 min

Cooking Time: 30 min

Serves: 2

Ingredients:

1. Wheat Flour - 1 cup
2. Onion - ½ cup - finely chopped
3. Curry Leaf - 1 sprig
4. Cilantro - ¼ cup finely chopped
5. Green Chili - 2 - finely chopped
6. Jeera - 2 tsp
7. Ajwain - 2 tsp
8. Salt to taste

To fry:

Oil - as required

Procedure:

1. Mix all the ingredients in a large mixing bowl.

2. Add water to make it into a soft chapatti dough.

3. Make into big balls and roll it gently. Then cut them into small squares or diamond shapes.

4. Heat oil and fry them until the sound ceases. You can store them in air-tight container and use it for a week.

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Mexican Rice Salad

Mexican rice salad is really a healthy and tasty recipe.

• You can also wrap this salad in a chappathi and make it into a roll and serve with guacamole and sour cream.
• Also you can add cooked chicken or egg scramble to this salad.

Preparation Time: 30 min

Cooking Time: 15 min

Serves: 6 - 8

Ingredients :

1. Cooked Basmati Rice - 3 cup
2. Onion - 2 cup chopped
3. Plum Tomatoes - 2 cup chopped
4. Carrot - 1 cup chopped
5. Bell Pepper - 1 cup
6. Garlic - 3 cloves
7. Corn - 1 cup
8. Cilantro - 2 cup - finely chopped
9. Salt to taste
10. Pepper to taste
11. Cumin powder - 1 tsp
12. Lemon Juice - 3 tbsp
13. Olive Oil - 2 tbsp

Procedure:

      1.  Take a large mixing bowl, put all the vegetables one by one. Mix all together. Add salt, pepper, cumin powder, lemon juice, olive oil.

2.  Cook basmati rice and fluff with fork. Add rice to the mixed vegetables. Allow it to rest for 1 to 2 hrs before serving. You can also refrigerate before serving.

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Poms Salad

Here is very healthy protein rich snack for kids and adults. This pomegranate salad attracts everyone to eat more.

Preparation Time: 3 min

Cooking Time: 0 min

Ingredients:

1. Whole Moong dal - 1/2 cup
2. Pomegranate - 1 cup

Preparation:

• Soak whole Moong dal for 6-8hrs. Drain water and transfer it to a hot pack box and keep close for 6-8hrs. Moong dal will start germinating.

Procedure:

1. Mix sprouted moong dhal and pomegranate in a mixing bowl and serve
   

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Sweet Corn Soup

This sweet corn soup is a very easy healthy soup which is always loved by all. And this is one more soup of our potluck made by my friend Nirmala. We also had another healthy yummy cauliflower soup ;)

Ingredients:

1. Carrot
2. Beans
3. Corn
4. Cabbage
5. Corn flour
6. Pepper
7. Salt

Procedure:

1. Finely chop carrot, beans and cabbage
2. In a pan boil water with carrot, beans, cabbage, corn and salt.
3. Separately boil some water. Mix cornflour in 1/4 cup of water and add to this water.
4. Once the required consistency is reached, add the boiled vegetables along with the water to this mixture. Add salt and pepper as required.

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Cauliflower Soup

Yesterday (19 Nov 2013) we had a potluck with soup and salad in our apartment. My friends made very delicious dishes and we decided to share our recipes to everyone. This was our starter soup. It was so tempting that all kids enjoyed this soup. I really loved it. Thanks to Nirmala for her soup and recipe ;-). She also prepared Sweet corn soup that was also equally tassttty...!! :-) my mouth starts watering when I think of these two soups... :-P

Ingredients:

1. Carrot
2. Beans
3. Corn
4. Cabbage
5. Corn flour
6. Pepper
7. Salt

Procedure:

1. Finely chop carrot, beans and cabbage
2. In a pan boil water with carrot, beans, cabbage, corn and salt.
3. Separately boil some water. Mix cornflour in 1/4 cup of water and add to this water.
4. Once the required consistency is reached, add the boiled vegetables along with the water to this mixture. Add salt and pepper as required.

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Unni Appam

Unni appam is a very popular kerala dish. After seeing paniyaram in my blog, Meenakshi akka, a great friend of me and my family shared this recipe. Thanks to Meenakshi akka for her recipe. This snack is really very yummy and tempting to eat.

Preparation Time: 15 min

Cooking Time: 20 min
Serves: 25 count

Ingredients:

1. Rice Flour / கோதுமை மாவு - 1 cup
2. Wheat flour / அரிசி மாவு - ¼ cup
3. Jaggery / மண்ட வெல்லம் - 1¼ cup
4. Banana - 1
5. Cardamom seeds - 1
6. Ghee - as required

Procedure:

1.  Using a hammer or heavy weight, break the jaggery to pieces. Heat a small pan with jaggery and 1 cup of water. Stir slowly and keep in low flame. When jaggery gets completely mexed in water, switch off the stove and strain to remove dust. Set aside.

2.  In a mixing bowl add rice flour and wheat flour. Pour the syrup and mix to a idly batter consistency.

3.  Smash banana. Add banana, cardamom seed and batter in a blender and grind for 5 sec. Transfer to bowl

4.  Heat paniyaram pan with ghee. Pour a scoop of batter in each pit. When its starts turning golden brown turn to other side. Add more ghee if needed. Cook until its done.

5.  Lip-smacking paniyaram is ready to serve 

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