Home made Tandoori Masala

Ingredients :

• Coriander seeds - 1/2 cup
• Cumin seeds - 2 table spoon
• Whole black pepper - 1 tsp
• Cloves - 1 tsp
• Dry ginger powder - 2 tbsp
• Garlic powder - 1 1/2 tsp
• Nutmeg powder - 2 tsp
• Kasturi methi - 2 tbsp
• Cardamom - 2 (big)
• Cinnamon stick - 1
• Mace (Javithri) - 4-5
• Red chilli powder - 2 tbsp
• Turmeric powder - 1/2 tsp
• Amchur powder - 1 tsp
• Food color - 1/4 tsp (Red)
• Sugar - 1/2 tsp
• Salt - As per taste

Method :

Break the cinnamon stick into 2-3 parks & heat the pan on a medium flame. Add all the whole dry ingredients like coriander seeds, cumin seeds, black pepper, clove, broken cinnamon stick & mace. Then roast all the whole for 3-4 minutes in a low flame. Remove from the plate & cool it down completely. Once the same gets cool down, add into the mixer & grind into a fine powder. Serve twice & store it in an air-tight container.

You can use the spice mixture for any veggies, paneer, tofu etc.                                      

Afghanistan Paneer [ mugalai dish ]

Ingredients :

• Paneer - 300 gm [ cut in to squre pieces ]
• Green chillies - 4 to 5
• Salt - as required
• Milk - 1/4 cup
• Cashew nuts - 1 tbsp
• Poppy seeds - 1 tbsp
• Melon seeds - 1 tbsp
• White pepper powder - 1/4 tsp
• Dry ginger powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Fresh cream -  2 tbsp
• Grill stick - 2 to 3
• Coriander leaves - little
• Lemon juice - 2 tsp
• Butter - 2 tsp
• Chat masala - little
• Onion rings - few [ for garnishing ]

Marinate :

Grind cashew, poppy seeds, melon seeds and green chilli in a mixer to a smooth paste. Take a bowl, add the ground masala along with milk, cream, dry ginger powder, garam masala, pepper powder,   salt and mix well with out lumps. The batter should be like idli batter. Immerse the paneer in the batter for 1/2 an hour. The paneer should get coated completely with the batter. Then remove each piece and apply butter on that and grill till it becomes golden colour. [ You can use electric grill or tandoor or normal grill ie iron tawa ].  

I used Air Fryer and Iron tawa wherein:

1. I placed the (coated) paneer in the Air fryer (at 180 degrees Celsius) for around 10 mins;
2. After that I removed it from the Air fryer & kept the same in the iron tawa for 3-5 minutes so that oil doesn't gets consumed too much.
3. Remove from the tawa & garnish with onion rings & fresh coriander leaves.

Your dish is ready & serve the same as a Starter.

Moong Dal Dosa

Ingredients:

• Moong Dal - 2 cups (Soak in water for 8 hrs)
• Ginger - 1 small piece
• Green chillies - 4-5 (As required)
• Salt - as required
• Rice - 2 tbsp (Soak with dal)

Method:

Blend moong dal, green chillies, salt, rice, together with water as required. Batter must be smooth & the consistency must be similar to dosa batter. Then heat the greased tawa till it becomes hot. Pour the batter with a dal. Stir & spread it to thin round layer. Spread ghee or oil. Roast n both sides for crispy dosas. Serve hot with tomato/onion/green/coconut chutney. If you want, you can add the finely chopped onions.

Kasayam [ home remedy for cough, cold, fever and body pain ]

Ingredients :

• Melagu [ black pepper ] - 1 tbsp
• Sukku - 1 small piece
• Thipilli - 1 tbsp
• Thulsi leaf - 5 to 6
• Chitharathai - 1 inch piece
• Vellam [ jaggery ] - 2 tbs
• Water - 2 large glass

 Method :

Take a vessel add all ingredients  along with water. Allow to boil and make to 1 glass. Then  filtter  it and have 3 times a day.

Thinai rice [ foxtail millet ] Sambhar Bath

Ingredients :

• Thinai rice - 1 cup [ soaked for 20 minutes ]
• Thurdal - 1/2 cup [ boiled ]
• Sambhar onion - 10 or normal onion 2 [ chopped ]
• Tomato - 2 [ chopped ]
• Cut vegetables - 1/2 cup
• Green chilli - 2 [ slit ]
• Garlic flakes - 2
• Tamarind paste - 1/2 tsp
• Salt - as required
•  Curry leaves, and coriander leaves - litte
• Dhaneya  powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Asafoetida - 1/4 tsp
• Oil - 1 tbsp
• Ghee - 1 tbsp

For seasoning :

• Mustard seeds - 1tsp
• Dry red chilli - 2 [ broken ]
• Cumin seeds - 1/2 tsp
• Cashew nuts - 7 to 8

Method :

Take the pressure pan or small cooker. Add rice , boiled dahl,  onion,  tomatoes,  cut  vegetables garlic  and  other  dry  masalas.  Mix well,  then  add  water  [1:5]  mix well  and  close  the lid and wait  for  5 to 6  whistle  come. After  the  pressure  goes  open  the  lid.  Mean  time  take  one  small fry  pan  add  oil  and  ghee, when it  becomes  hot  add  seasonings  to  that  and  add  to the  sambhar bath.  Serve  with  fryed  appalam  or  papad.

Sweet Corn Kurma

Ingredients :

• Sweet corn - 1 cup [ only beeds ] [ add salt and turmeric along with water 
• and cook in a cooker for 2 whistle ]
• Whole garam masala - 1/2 tsp [ each one ]
• Garlic flakes - 2
• Onion - 2 [ peeled and chopped ]
• Oil - 2 tbsp
• Ghee - 1/2 tsp
• Salt - as required
• Coriander  leaves - little

For grinding masala :

• Grated coconut - 1/4 cup
• Green chilli - 3 to 4
• Garlic flakes - 2
• Cashews - 5 to 6
• Pistha - 5 to 6

 [ grind all the  ingredients in a mixer to a smooth paste ]

Method :

Take a pan, add oil and ghee to gether. When it becomes hot, add whole garam masala . Wait  for a second and add chopped onion, fry till it becomes soft, then ad ground masala and mix well add  water if required. Then add the boiled  corn. Check the  salt. Allow to boil for 5 minutes more. When the kurma gets ready remove from the gas and garnish with chopped coriander leaves. Serve with roti or puri.  

Kathabmba Kai Kurma

Ingredients:

• Mix chop vegetables - 1 cup
•   [ Carrot, thureya, dudhi, potato etc ]
• Onion - 2 [ chopped ]
• Dry red chillies - 2 [ broken ]
• Green chillies - 3 to 4 [ chopped ]
• Tomatoes - 2 [ chopped ]
• Coconut paste - 3 table sp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Daneya powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Mint leaves - little

For seasoning:

Oil - 2 tsp
Mustard seeds - 1 tsp
Ani seeds - 1/2 tsp



Method :

First keep kadai, add oil. When the oil become hot, add mustard seeds, ani seeds then add chopped onion, fry for 5  minuties  then  add  tomatoes. When the tomatoes become soft add dry masalas one by one. Mix well and fry till the raw smell goes. Then add required  water and boiled vegetables. Allow to boil for 2 minutes. Finely add coconut paste to that and mix well.  When the subji gets ready remove from the gas.  Garnish with  mint  leaves. Serve with roti or puri.