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.

Maharashtrain bhari bhendi recipe

Ingredients:

• Ladies finger (Bhendi) - 200 gms
• Oil -3-4 tbsp
• Mustard seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Coriander leaves - little

Stuffing masala:
(To be growned coarously).

• Roasted peanuts - 1/4 cup
• Garlic - 2-3 flakes
• Chopped coriander leaves - 1/4 cup
• Green chillies - 2 (chopped)
• Grated coconut - 1/4 cup
• Dhania-jeera powder - 1 tsp
• Goda masala - 2 tsp
• Garam masala powder - 1/2 tsp
• Lemon juice - 1/2 tsp
• Sugar - 1/2 tsp
• Salt - as required

Preparing the stuff:

Heat a pan & add peanuts in a low flame. Roast the peanuts till they are crunchy & golden. Then keep aside & allow them to become cool. Spread the bhendi on a plate, cut off the crown & base of the bhendi with a knife. Give a slit on one side. Make slits on all the bhendi & keep aside.

Then in a mixer, add the roasted peanuts, green chilli, garlic, coriander leaves & grated coconut. Without adding water, coarously grain & keep the mixture. On that mixture, add dhania-jeera, goda masala, garam masala, lime juice, sugar & salt. Mix it very well. Now stuff this mixture in each bhendi very well.


Method:

Heat the oil in a frying pan & add mustard seeds. When it crackles, lower the flame & add turmeric & a pinch of asafoetida. Mix well & add the stuff bhendi. Cover the pan with the lid. In between stir well. If the mixture looks dry or gets too brown, sprinkle some water & continue to cook. When the bhendi is half cooked, add the remaining ground masala along with little water, if required. Cover & cook in a low flame. The subji should be dry if cooked. When the subji becomes roast & dry, remove from the gas. Garnish with fresh coriander leaves. Serve with roti or rice. 

Mysore Pa [ soft ]

Ingredients :

• Besan flour - 1 cup
• Melted ghee - 11/4 cup
• Sugar - 11/4 cup
• Water - 2 cups

Method :

In a bowl add besan flour half cup ghee and mix well, till with out  any  lumps to the  batter consistensy.  Mean time greased a plate  with  ghee  and  keep aside. Place a heavy bottom kadai, or non- stick vessel on a gas, and add sugar, water. Boil till the sugar syrup reaches one string consistency. Once sugar syrup reaches on that consestency, add  besan flour ghee mixture to the sugar syrup and keep the flame low. Add the remaning ghee little by little and keep mixing the mixture continuously as to avoid getting burnt at the bottom. When the white bubbles starts  appearing and ghee starts leaving side, remove immediately, from the flame and pour it in the greased plate. As its gets cool, slice them in to pieces. Your tasty soft mysore pa is ready enjoy it.

Kara Bath

Ingredients :

• Basmathi rice - 1/2 k.g. [ soaked in water for 20 minutes ]
• Chopped mix boiled  vegetables - 1 cup [ beans, carrot, capsicum, peas ]
• Tomatoes - 2 [ chopped ]
• Salt - as required 
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1tsp ( only for giving colour )
• Onion - 2 [ peeled and chopped ]
• Green chillies - 3 to 4
• Ginger garlic paste - 1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tbsp
• Fresh ghee - 2 tsp
• Fried cashewnuts - 10 to 12
• Mint leaves - 1/2 bundle
• Coriander leaves - 1/2 bundle

For masala :

Grind mint leaves, coriander leaves, green chillies and ginger garlic paste to a smooth paste in a mixer.

For seasoning :

• Oil - 2 tbsp
• Butter - 1 tsp
• Whole garam masala - 1 tsp
• Shai jeera - 1 tsp

Method :

First boiled the rice and keep aside. Then keep one fry pan, add oil and butter. When the oil becomes hot,  add  seasoning  and  shai  jeera. Then add chopped onion fry for 3 seconds when the raw smell goes, add chopped tomatoes, boiled vegetables, ground paste, salt, turmeric, and  red  chilli  powder. Mix well. Close with the lid and cook for 5 minutes more. At this time  add cooked rice and mix well.  Chek  and  add  required  salt.  Add  fried cashews and 2 tsp ghee. Mix well and close with a lid and cook for 5 minutes in low flame. Then remove from the fire. Your tasty kara bath ready to serve. Serve with curd or raitha.

Soft Poha Idli (Type 2)

Ingredients :

• Poha (White) - 1 cup
• Urad Dal - 1 cup
• Idli rawa - 2 cups
• Water & Salt - as required

Method :

For making idli in the morning, soak the rawa in a bowl & add the poha. Wash the dal well & soak with the poha. Soak for 7-8 hours. Grind in a wet grinder in the evening.

Grind half of the poha, dal combined with half of the idli rawa together in a mixer. Add little water & grind smoothly. Consistency should be thick like a normal idli batter. When you pour some batter back from a height, it should not leave a trial. If it does, you need more water. Pour the water into a big vessel. Add salt, mix well & set aside. Cover the same with a lid till next day morning. The next day morning the batter would have risen. Oil the idli plate, pour the batter to fill in the idli moulds. Boil for 7-8 minutes like normal idli. Your yummy soft idlis are ready. Serve with chutney & sambhar.

Instant idli mix

Making instant Poha idli mix (Powder Form)

1. Take equal measures of poha [ thin variety ] 
2.  Add idli rice rawa
3.  Powder the poha in a mixer till it is fine like rawa
4.  Now mix both the idli rice rawa and poha rawa

Store this mixture for use.


How to use the mix

1. Take required quantity of the instant poha idli mix
2. Add yogurt or even sour butter milk, pinch of salt, pinch of eno salt and make a batter for idli
3. Don't rest this mixture 
4. Spoon to greased idli plates and steam

Instant Poha Idli [Type 1]

Ingredients :

• Poha - 1 cup 
• Fine idli rawa -  cup
• Eno fruit salt or a pinch of baking soda - 3/4 tsp
• Salt - as required
• Butter milk - enough for soaking 

Grind the poha in mixer to rawa consistency


Method :


First soak the poha mixer in the butter milk and keep aside for 5 minutes. Then mash it well with a ladle till poha and butter milk mixture is smooth without adding too much water. Then add idli rawa and salt to the mixture. If the idli rawa and poha buttermilk mixture will be thick, add some more curd and mix well. Make like regular idli batter. Keep the idli plates greased ready. Just before making idlis, add the Eno fruit salt to the batter and mix well. Add little water if the batter appears thick, it will become light. Now immediately spoon the batter to the idli plates and steam like normal idlis. Soft spongy idlis ready to eat. Serve with coconut chutney and sambhar.

Ginger [ enji ] Kuzambu

Ingredients :

• Boiled thur dahl - 1 cup [ mashed ]
• Ginger -  chopped  - 2 table spoon
• Grated coconut - 2 table spoon
• Small onion -  8 to 10 [ peeled ]
• Red tomato - 2 [ chopped ]
• Salt - as required
• Mustard seeds - 1 tsp
• Cumin seeds - 2 tsp
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Sambhar powder - 11/2 tsp
• Tamarind paste - 1/2 tsp
• Oil - 3 table spoon
• Curry leaves and coriander leaves - little 

For grinding masala :

Keep one kadai, add little oil. When the oil becomes hot, add 1 tsp of cumin seeds and wait for a second and add chopped ginger, fry for 2 second and grind along with coconut and curry leaves to a smooth paste and keep aside.

Method :

Take one vessel, add remaining  oil. When the oil becomes hot add mustard seeds to that. When the seeds started to pop, add small onions, chopped tomatoes fry till its becomes soft. Then add tamarind paste, salt, turmeric, and  sambhar  powder.  Mix well  and  allow to boil for 10 minutes in low flame. Then add   the  mashed  dahl  to  that. Boil for 2 minutes,  then  add  the  ground  masala  to  that. When the  kuzambu  gets  ready  remove  from  the  gas  and  garnish  with  chopped  coriander  and curry  leaves. Serve with hot rice and roasted curry.

Kantola Subji

Ingredients :

• Kantola - 1/2 kg
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Oil - 3 tbsp
• Asafoetida - 1/4 tsp
• Curry leaves - little
• Black pepper powder - 1/2 tsp
• Mustard seeds - 1 tsp

Method :

First clean the subji and cut into round thin pieces. Then take one vessel, add enough water adding salt and turmeric. Boil the cut subji in the water for 10 minutes till it becomes soft. Then drain the water. After that, keep a kadai & add oil. When the oil becomes hot, add mustard seeds to that. When the seeds pop, add asafoetida and curry leaves. Stir well & then add boiled vegetables. Add dry masalas. Mix well and close with a lid and fry in a low flame till it becomes crispy. Remove from the gas. Serve with  sambhar, rasam rice as a side dish.