Ingredients:
1 cup Moong dhal ( Payatham paruppu -roast and powdered)
1 cup Powdered sugar
2 T Coconut (grated)
¼ cup Ghee (increase or decrease accordingly)
¼ tsp Elachi powder (optional)
Instructions:
Roast moong dhal in a pan with out oil. until they turns golden brown...keep aside and let them cool...
Grind sugar in to powder and add elachi powder . Grind moong dhal in to fine powder and sieve it.
Take a bowl add the powdered sugar, moong dhal powder and the scraped coconut.
Heat 50grams/( 1/4 cup) of ghee. Add them to the moong dhal powder and sugar powder little by little and mix everything well.
Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult you can touch ghee or oil in your hand and try making balls.
Make soft balls out of it and store it in air tight container.
We cannot store them for many days.
Mavvu urundai is ready to taste.
Tuesday, September 22, 2009
Paneer Butter Masala
Ingredients:
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish
Method:
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.
How To Make Paneer
Ingredients:
1 litre Milk 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
· Boil the milk in a pan.
· When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
· If citric acid is being used, dissolve it in 2-tbsp water before adding.
· When milk curdles full turn off the gas and keep aside for 5 minutes.
· Pour it on to a cotton/muslin cloth and tie it with a tight knot.
· When all the water is drained from the paneer shape it into a rectangular block.
· Now place the cloth under heavy weight for 2-3 hours before using it.
· Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish
Method:
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.
How To Make Paneer
Ingredients:
1 litre Milk 11/2tsp vinegar or 1/2tsp lemon juice or citric acid
How to prepare paneer:
· Boil the milk in a pan.
· When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
· If citric acid is being used, dissolve it in 2-tbsp water before adding.
· When milk curdles full turn off the gas and keep aside for 5 minutes.
· Pour it on to a cotton/muslin cloth and tie it with a tight knot.
· When all the water is drained from the paneer shape it into a rectangular block.
· Now place the cloth under heavy weight for 2-3 hours before using it.
· Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
Chicken curry
Ingredients:
Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Salt
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Green cardamom- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves
Procedure:
Dry roast the poppy seeds in a pan and crush.
Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.
Heat oil in large pan and fry the onions until golden.
Add the ginger, garlic and fry for couple of minutes.
Then add the red chili powder and the ground paste. Fry for 5 minutes.
Add the chicken pieces and fry for 5 more minutes.
Then add the tomatoes and stir-fry for 7-10 minutes.
Then add 2 cups of water & salt. Cover and cook for about 10 minutes over medium heat. Then remove the cover and cook till desired consistency.
When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire.
Garnish with chopped cilantro leaves.
Serve hot.
Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
Salt
Fresh grated coconut- 1 cup
Large onion- 1 (chopped)
Medium tomatoes- 2 (chopped)
Grated ginger- 1inch piece
Garlic- 5 cloves (crushed)
Black pepper- 1/4 tsp
Red chili powder- 2 tsps
Poppy seeds- 2 tsps
Coriander seeds- 2 tsps
Fennel seeds- 1 tsp
Cinnamon- 1 piece
Cloves- 2
Green cardamom- 2
Garam masala powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Oil- 6 tablespoons
Lime juice- 2 tablespoons
Curry leaves- 2
Chopped cilantro (coriander) leaves
Procedure:
Dry roast the poppy seeds in a pan and crush.
Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste.
Heat oil in large pan and fry the onions until golden.
Add the ginger, garlic and fry for couple of minutes.
Then add the red chili powder and the ground paste. Fry for 5 minutes.
Add the chicken pieces and fry for 5 more minutes.
Then add the tomatoes and stir-fry for 7-10 minutes.
Then add 2 cups of water & salt. Cover and cook for about 10 minutes over medium heat. Then remove the cover and cook till desired consistency.
When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire.
Garnish with chopped cilantro leaves.
Serve hot.
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