Radish paneer paratha

Ingredients :

• Grated radish - 1 / 2 cup
• Grated onion - 2 tabl. sps.
• Grated paneer - 1 / 2 cup
• Green chillies - 2 [ finely chopped ]
• Ginger - 1 /4 inch [ finely chopped ]
• Garlic flakes - 2 [ chopped ]
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1/ 2 sp
• Garam masala powder - 1 / 2 tsp
• Sugar - little
• Fresh coriander leaves - little
• Cumin seeds - 1 / 2 sp

[ take one kadai, heat oil and  add cumin seeds. Wait for 2 second, and then add chopped onion, ginger garlic and fry for some time till onion change into pink colour. Add grated radish in that, and fry for 5 minutes till its become dry. At that time mix grated paneer to that , along with salt, turmeric, red chilli, garam masala powder, and  sugar. Before removing add chopped coriander leaves. Your stuffing is ready. ]

Method :

Ingredients for paratha :

Wheat flour - 2 cups [ heaped ]
Water - enough to mix the dough
Salt - optional
Oil - 2 tsps
Take flour in a mixing bowl, sprinkle water gradually and kneed to a smoooth dough. Put and kneed the dough for atleast 10 to 15 times. Keep closed for 2 hours. After rolling out each paratha, apply little ghee or oil on top of it. Sprinkle little wheat flour on top. Roll like swiss roll and then made into a round ball.  Make medium sized balls from the dough. Flatten each ball and keep a table spoon of filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out thick parathas. Heat tawa and fry these parathas using oil for both sides while frying. Serve hot with thick curd and pickles.

Variation :
Use thin butter milk [ strained] to mix dough for best taste. Nutritious chappathis can be made by using ' whey' water [ the liquid which separates while making paneer from milk] for mixing chappathi dough.

Maangai carrot saadham

An interesting recipe from karnataka.

Ingredients :

• Cooked rice - 2 cups
• Large mango - 1 [ peeled and grated ]
• Grated fresh carrot - 3 table spoon
• Roasted peanuts - 1 hand ful
• Coconut oil - 2 tbl. sps.
• Salt - as required
• Turmeric powder - 1 / 2 sp

Grind coarsely :

• Peel, grated, raw mango - 1 / 2 cup
• Roasted peanut - 1 table spoon
• Grated fresh coconut - 1 / 4 cup
• Dry red chilles - 4 to 5

 [ grind all together coarsely in mixie. ]

For seasoning :

Mustard seeds - 1 tsp
Urad dhal - 1 / 2 sp
Bengal gram dhal - 1 / 2 sp
Cumin seeds - 1 / 4 sp
Asafoetida - 1 / 4 sp
Currry leaves - little
Fresh coriander leaves - little

Method :

Cook the rice and keep aside. Heat coconut oil and pop the mustard seeds. Add the urad dhal, channa dhal, and  fry till golden, now add cumin seeds, and asafoetida. Then put remaining peanuts and ground masala paste. Fry for 5 minutes till it becomes dry.Add the remaing grated mango along with grated carrot, salt, turmeric. Then add cooked rice to that and mix well. Garnish with fresh curry leaves and chopped coriander leaves. Serve along with crispy potato wafers and fried papad.

Garlic mango pickle

Ingredients :

• Sour mango pieces : - 3 cups
• Peeled garlic flakes - 10 flakes
• Seasame oil - 1 / 2 cup
• Powdered salt - 1 / 2 cup
• Red chilli powder - 3 / 4 cup

Dry roast and powder - 

• Fenugreek - 1 tsp.

Method :

Wash mangoes and spread over a cloth to remove excess moisture and cut mangoes into small pieces. Then grind garlic into paste and mix with mango pieces. Mix salt, chilli powder and fenugreek powder together and sprinkle over mangoes. Heat oil in a pan and allow to cool lightly. When it is moderately hot, pour over mango pieces and mix well. Store in a clean dry bottle. Mix well daily for 1 week. Serve after it is soaked well. Enjoy your season easy pickle.

Small potato fry

Ingredients :

• Small potatoes - 1 / 2 k. g.
• Tamarind paste - 1 / 4 sp
• Oil - 2 tbl. sps.
• Garlic chilli powder - 2 tsps.
• [ grind red chilli powder, rock salt, grated dry coconut, garlic flakes together  coarsely in small mixie. Keep in airtight container and use whenever needed. ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Dhania powder - 1 1 / 2 sp

Method :

Pressure cook potatoes in water with little tamarind paste, turmeric, and salt. Allow to cool, strain water completely and peel outer skin from potatoes. Heat oil in kadai and add potatoes and fry for 3 minutes.Stir properly for the oil to get coated to the potatoes.Place the lid and cook for few minutes.Open lid, mix gently and cook till roasted on all the sides. Sprinkle little more salt, garlic chilli powder,dhania powder and mix well. Change to a serving bowl and serve hot  with cooked rice or roti.

Paneer tikkka

Ingredients :

• Paneer - 250 gms.
• Curds - 3 tbl. sps.
• Turmeric powder - 1 / 4 tsp
• Salt - as required
• Red chilli powder - 1 1 / 2 sp
• Finely chopped coriander leaves - 2 tbl. sps.
• Oil or butter - for frying

Grind to paste :

• Ginger - 1 / 2 inch piece
• Green chillies - 2

To serve :
Capsicum cut in to squares. Tomatoes cut into small squares. Small madras onions, and toothpicks.

Method :

Cut paneer into 1 / 4 inch thick and 2 inch squares. Mix ground paste, turmeric, red chilli powder, salt with curds. Add coriander leaves to that, and marinate paneer pieces in that for an hour. Then arrange paneer pieces on a serving plate, keep either capsicum, tomato, onion on top of  each paneer piece. Insert a tooth pick on top.Heat little oil or butter on the pan. Arrange the paneer pieces on top of the pan. cook for a minute, turn over immediately and fry till golden. Turn over immediately and take out. Do not cook for longer time. Serve with mint chutney and tomato ketchup.

Deep fried brinjal. [ andhra dish ]

Ingredients :

• Violet brinjal - 1 / 2 k. g.
• Oil - for frying
• Salt - as required
• Garlic chilli powder - 2 tsp
• Fresh melted ghee - 2 tsp

Method :

Select big and even sized brinjals. Wash, remove stem andcut in to 2 or three pieces and  wipe  well. Then take a deep curved kadai, add oil heat it required temperature for frying and drop 3 to 4 brinjals gently in the oil one by one. Keep the flame in medium. [ some times brinjal breaks while frying and oil splutters. so keep yourself little away from the gas. ] In between turn the brinjals gently and deep fry till it becomes almost black in colour on all sides evenly.Fry all the brinjals in the  same way and make it  cool to  temperature. Peel the outer skin, split in the centre and arrange all brinjals in a plate. Mix little salt, garlic chilli powder with melted ghee to form a thick paste. Keep little this as stuffing in the split centre of brinjal. Serve with hot cooked rice and melted ghee.

Garlic chilli powder :
Ingredients :

• Red chilli powder - 1 cup
• [ coarsely powdered at home in mixie ]
• Peeled garlic - 15 flakes
• Rock salt - 1 tbl. sp. [ heaped ]
• Grated dry coconut - 2 tbl. sps.

Method :
Put all the ingredients in mixie and pound to coarse powder. Then preserve in airtight bottle.

Keerai masala kootu

Ingredints :

• Palak - 2 bundle [ wash and cut into big pieces ]
• Whole green gram dhal - 2 tbl. sps.
• Masoor dhal - 2 tbl. sps.
• Baby potato - 4 to 5 [ peel the outer skin and cut in to two pieces ]
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Sugar - little
• Fresh cream or fresh curd - 2 table spoon.

Grind together :

• Onions - 2 [ cut in to pieces ]
• Ginger garlic paste - 1 / 2 tsp
• Red tomatoes - 2 [ cut in to pieces ]

 [ grind all together in mixcer and keep aside ]

Method :

First cut palak in to pieces and boil in hot water, when one boil comes drain the water and wash it in cool water. [ it helps palak remains in green colour. ] Then grind it in mixer and keep aside. ]
Take one pressure cooker add both dhal together, along with potatos, salt, turmeric, red chili powder, garam masala powder, ground masala paste,   ground palak, and sugar. Mix well and add 1 / 4 glass of water. Close the cooker and wait for 4 whistle to come. After the pressure goes open the cooker and mash it with a lid. Then add cream or curd and boil for 2 minutes. Remove from the gas serve with roti, and hot steamed rice.