kadai paneer

preparation time: 25 min

ingredients:

0 ml Vegetable oil

15 g Coriander seeds

250 g Indian Cottage cheese

2 Green peppers

1 tsp Kasoori methi

A bunch Coriander leaves

2 Red chillies (whole)

5 g Coriander seeds

30 g Garlic

45 ml Vegetable oil

1 tsp Red chilli powder

½ tsp Turmeric powder

6 Tomatoes

½ tsp Salt to taste

PROCEDURE:

1.
1.First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes

2.Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.

3.Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.

4.Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.

Paneer:

1.Cut 250g of paneer into 1cm cubes.
Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

2.Cut the green peppers into squares of a similar size as the cheese.

3.Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the gravy.
4.Add a large pinch of Kasoori Methi to the pan, and stir.
Finally, roughly chop a small bunch of fresh coriander.

Now your favourite yummy kadai paneer is ready to serve with any kind of bread.

mysore bhajji

preparation time:10 min

ingredients:

1 cup all purposeflour/maida

1/2 cup sour curd (whip smooth without lumps)

2 small onions(finely chopped)

3 to 4 green chillies(finely chopped)

few strings curry leaves(finely chopped)

few strings corainder leaves(finely chopped)

cooking soda1/2 tspn

salt to taste

oil for deep frying

PROCEDURE:

1.Sieve maida.mix with sour curd and leave about 4 to 5 hours

2.add salt, cooking soda, onions, green chillies, and jeera to form a thick batter without lumps.

3. Heat oil in a pan and drop batter into round balls. Fry till golden brown in color and serve hot with kobbari chutney or putnalu podi/powder

4. These bajjis can also be made instantly if you have left over sour curd at home. Just sieve maida, mix with sour curd, cooking soda, onions, green chillies, jeera and fry them .


Here iam giving the recipe of putnalu podi/powder.

INGREDIENTS:

1 Cup putnalu/dahlia

2 tbspn dry coconut powder

3 to 4 redchillies

salt to taste

1 or 2 garlicpods

Take a mixie/grinder,grind all above igredients and make a fine powder.you can use this powder in many ways like rice ,dosa,mysorebhajji......