PANEER BUTTER MASALA

INGREDIENTS 1
Paneer - 200 gms
Butter - 2 Tbsps

INGREDIENTS 2
Butter - 1 Tbsp
Red chilli Powder - 2 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Garam Masala Powder - 1 Tsp
Tomatoes - 2 ( pureed )
Milk - 1 / 4 cup
Salt - to taste

TO GRIND
Onion - 2  ( chopped )
Ginger - 1 Tbsp ( chopped )
Garlic - 3 cloves ( chopped )

METHOD
1. Grind the above ingredients to a smooth paste.

TO GARNISH
Coriander Leaves - 1 Tbsp ( chopped )
Cream - 1 Tbsp

METHOD
1. Heat 2 tbsps butter in a pan and shallow fry the paneer
    chunks to a light golden colour.

2. Keep aside the fried paneer.
3. To the same pan add 1 Tbsp butter and add the ground
    onion and ginger garlic paste.

4. Add the slit green chilllies and saute till raw smell is no
    more and the onion paste turns a light brown.
5. Add the tomato  puree and saute for 7 -10 minutes till
    the mixture forms a lump.

6. Add all the spices and salt to taste now and saute for
    2 - 3  minutes in a very low flame.

7. Add the milk and let it simmer for 2 minutes.

8. Add the shallow fried paneer chunks and cover the pan
    with a lid.

9. Cook for 2 minutes , remove pan from stove and serve hot
    garnished with cream and chopped coriander leaves .

PAPAYA LASSI

INGREDIENTS
Papaya Chunks - 1 cup ( chilled )
Thick Yoghurt - 1 cup ( chilled )
Milk - 1 / 4 cup ( chilled )
Sugar / Honey - to taste
Cardamom Powder - a pinch (optional )

METHOD
1. Place all the ingredients in a mixer and blend till
    smooth.
2. Serve chilled .

SPICY EGG MASALA ( WITH COCONUT )

INGREDIENTS

Hard boiled eggs - 3

Onions – 2 (sliced )

Tomatoes – 2 ( sliced )

Green Chillies  - 2 ( sliced )

Ginger Garlic paste - 2 Tsp

Coriander Leaves - 1 / 4 cup ( chopped )

Red Chilli powder - 2 Tsp

Garam Masala powder - 1 Tsp

Coconut Paste – 3 Tbsps ( optional )

Thick Coconut Milk - 1 cup

Salt - to taste

TO TEMPER

Oil - 4 Tbsps

Mustard seeds - 1 Tbsp

Dry Red Chillies - 2

Curry Leaves - 2 sprigs

METHOD

1. Heat oil in a pan and add mustard seeds, when they

     burst add dry red chilllies and curry leaves.

2. Add the sliced onions and saute till it turns to a

     golden brown colour.

3. Add the sliced green chillies and tomatoes saute for 2 minutes.

4. Add the ginger garlic paste and saute till raw smell is

     no more.

5. Add the spice powders, coconut paste and salt to taste 

    and saute for two minutes.

6. Add the thick coconut milk and let it simmer for 5 minutes.

7. Add the hard boiled eggs and cover and cook for 5 minutes.

8. Serve hot garnished with chopped coriander leaves.

CRISPY POTATO CHIPS

INGREDIENTS

Potato - 1( big )

Chilled Water - 500 ml

Salt - to taste

Pepper - 2 Tbsps ( crushed )

Oil - 250 ml

METHOD

1. Peel off the skin from the potato.

2. Using a slicer , slice the potato over

     a bowl of chilled water.

3. Spread the potato slices on a muslin

    cloth and dry for 5 minutes.

4. In the meantime heat oil in a kadai.

5. Over a medium heat deep fry the

     potato slices till crisp.

6. Put the crushed pepper and salt to

     taste in a zip lock bag.

7. Drop in the crispy potato slices and

     shake well.

8. Serve.

AVIYAL

INGREDIENTS - 1

Yam - 1 / 4 cup

Drum Stick - 1

Carrot - 1 ( small )

Potato - 1 ( small )

Raw Mango - 1 / 2 cup

Brinjal - 1 (small )

Ash Gourd - 1 / 4 cup

Beans - 6

Pumpkin - 1 / 4 cup

Raw Plantain - 1

METHOD

1. Chop all the vegetables above length wise .

INGREDIENTS - 2

Turmeric powder – 1/4 Tsp

Curd – 2 Tbsps ( optional )

Curry Leaves – 1 sprig

Coconut Oil – 2 Tbsps

Water – As required

Salt – to taste

TO GRIND

INGREDIENTS -3

Coconut – 1 cup

Cumin – 1 Tsp

Green Chillies – 4

Shallots – 2 (optional )

Garlic Cloves – 2

Curry Leaves – 5

Turmeric Powder – 1 / 4 Tsp

Tamarind – a small piece

METHOD

1. Cover and cook the vegetables in very little water along with salt and turmeric powder.
2. Open the lid and allow any excess water to evaporate.
3. Add the coarsely ground coconut paste and mix gently.
4. Simmer for 5-7 minutes until the vegetables are cooked.
5. Add fresh coconut oil and another sprig of curry leaves.
6. Remove pan from stove.

NOTE : If the mango is sour need not add curd ... if not add 2 Tbsps curd or 1 Tbsp of

             Tamarind pulp 

FISH PATHIRI / STEAMED FISH PANCAKE

FOR THE PATHIRI

INGREDIENTS

Roasted Rice Flour – 2 cups

Fennel Seeds – 1 Tsp

Hot Water – as required

Coconut – 1 / 2 cup ( grated )

Salt – to taste

METHOD

1. Mix all the above ingredients in a bowl .
2. Knead well to a smooth slightly sticky dough .
3. Cover with a lightly moist cloth and keep aside.

TO MARINATE

INGREDIENTS

Mackerel Fish – 250 gms – 300 gms

Red Chilli Powder – 3 Tsps

Turmeric Powder – 1 / 2 Tsp

Salt – to taste

Oil – to shallow fry

METHOD

1. Clean the fish and marinate in the above ingredients for an hour.
2. Heat oil in a pan and shallow fry the fish pieces for a few minutes.
3. The fish pieces need not brown as for the usual fish fry recipe.
4. Remove fish pieces from oil , drain excess oil , remove the bones if any and shred . 
5. Set aside .

FOR FILLING

INGREDIENTS

Onions – 2 ( chopped )

Shallots – 15 ( chopped )

Tomato – 1 ( chopped )

Green Chillies – 6 ( chopped )

Ginger Paste – 1 Tsp

Garlic Paste – 1 Tsp

Red Chilli Powder – 2 Tsps

Turmeric Powder – 1 / 4 Tsp

Coriander Powder – 1 Tsp

Pepper Powder – 1 Tsp

Cumin Powder – 1 Tsp

Coconut – 1 / 2 cup ( grated )

Fennel Seeds – 1 Tsp

Curry Leaves – 1 sprig ( chopped )

Salt – to taste

Coconut Oil – 3 Tbsps

METHOD

1. Roast the grated coconut and fennel seeds in a pan and coarsely grind them .Keep aside.

2. Heat oil in a pan and add the onions , shallots and curry leaves.
3. When they are slightly golden add the green chillies , ginger and

    garlic paste and tomato.

4. Saute till raw smell is no more .
5. Add all the spice powders one by one and salt to taste.
6. Saute for 2 – 3 minutes and now add the shredded fish.
7. Finally add the coarsely ground roasted coconut and fennel seed.
8. Saute till all the ingredients are well mixed and an aroma exists.
9. Remove pan from stove and keep aside.

ASSEMBLING AND STEAMING

METHOD

1. Cut required size of round shapes from a butter paper .
2. Lightly grease and place some of the pathiri dough .
3. Place another piece of butter paper on top and roll into round shape.
4. Remove the butter paper on top very carefully.
5. Do with rest of the dough in a similar manner.
6. Place the filling in the centre and place another pathiri on top .
7. Seal the edges carefully cover completely with a butter paper.
8. Place in a steamer or pressure cooker and steam for 15 minutes.
9. Open steamer or pressure cooker and let the steam escape .
10. Peel off the paper carefully , let it cool off a little and then serve.

NOTE

Traditionally banana leaf is used instead of butter paper ...

I steamed them in a string hopper plate in a pressure cooker ...

Width and thickness of the pathiri depends on hpw you want it to be ...

HAPPY TAMIL NEW YEAR !!!!!!!!!! & HAPPY VISHU !!!!!!!!!

HAPPY TAMIL NEW YEAR TO ALL OUR VIEWERS !!!!!!!!

HAPPY VISHU TO ALL OUR VIEWERS !!!!!!!!!!

RAW JACKFRUIT VADA CURRY

TO GRIND

INGREDIENTS

Channa Dhal - 1 cup

Dry Red chillies - 2

METHOD

1. Soak channa dhal and dry red chillies for

    nearly 2 - 3 hours.

2. Grind coarsely and set aside.

TO PREPARE VADA

INGREDIENTS

Coarsely Ground paste

Raw Jackfruit - 2 cups ( chopped )

Onion - 1 ( chopped )

Green Chillies - 4 ( chopped )

Ginger - 1 Tbsp ( chopped )

Garlic - 2 Tbsps ( chopped )

Fennel Seeds - 1 Tsp

Turmeric Powder - 1 / 4 Tsp

Red Chilli Powder - 1 Tsp

Curry Leaves - 1 sprig  ( chopped )

Coriander Leaves - 3 Tbsps ( chopped )

Salt - to taste

Oil - to fry

METHOD

1. To the coarsely ground paste add all of the

    above ingredients for vada except oil.

2. Mix well and set aside.

3. Heat oil in a pan and add teaspoon fulls of the

    ground paste in batches and deep fry till golden brown.

4. Drain excess oil and set aside.

FOR GRAVY

INGREDIENTS

Onion - 2 ( chopped )

Green Chillies - 2 ( chopped )

Ginger Paste - 1 Tbsp

Garlic Paste - 1 Tbsp

Red Chilli Powder - 2 tsps

Turmeric Powder - 1 Tsp

Garam Masala Powder - 2 Tsps

Fennel Powder - 1 Tsp

Curry Leaves - 2 sprigs

Coriander Leaves - 5 Tbsp ( chopped )

Salt - to taste

Oil - 4 Tbsps

Water - as required

TO GARNISH

INGREDIENTS

Coriander Leaves - 2 Tbsps ( chopped )

Melted Butter - 1 Tbsp

METHOD

1. Heat oil in a pan and add the chopped curry

    leaves and onoins , saute till onion turns pinkish.

2. Add green chillies , ginger and garlic paste and

    saute till raw smell is no more.

3. Now add all of the powdered spices and salt to

    taste.

4. Saute for 5 minutes and add enough water close

    the pan and let the gravy boil for 10 minutes.

5. Now add the prepared raw jackfruit vadas and let

    it simmer in low flame for 5 minutes.

6. Remove pan from stove and transfer vada curry to

    a serving bowl.

7. Pour some melted butter and chopped coriander leaves

    on top as garnish and serve hot.

TREE TOMATO JAM

INGREDIENTS

Tree Tomatoes - 1 / 4 kg

Sugar - 1 cup ( approx ) / to taste

Water - 5 Tbsps

METHOD

1. Scoop out the pulp from the tree tomatoes and set aside.

2. Grind the pulp along with the seeds .

3. Heat the water and sugar together .

4. Once the sugar is melted , add the ground pulp .

5. Lower the flame and keep stirring till the mixture coats

    the back of the spoon .

   Note : no preservatives or food colour was added ... will keep for

              two weeks if refrigerated.

    

BEETROOT AND POMEGRANATE JUICE

INGREDIENTS

Beetroot - 1 / 4 cup ( grated )

Pomegranate Pearls ( seedless ) - 2 cups

Sugar - to taste

Chilled Water - 2 cups

Ice Cubes ( optional )

METHOD

1. Grind all the ingredients and strain.

2. Add ice cubes and serve.