Paneer Capsicum Curry (without Onions)

I am quite sad that my parents are returning back to Chennai. It was nice happy days with them and they too had fun with their's grand daughter. Since "Mala bakcham" has started , they avoid eating onions and garlic and is the due respect for the elders.Usually, in the night , I always make chaptatis and north indian side dish which always includes onions n garlic. So, for just today to avoid that, I tried making Paneer Capsicum Curry without Onions and Garlic. And you wont believe, it came out Delicious and Yummy.

Here is the recipe:

Paneer - 2 cups ( Cut in to small strips)
Capsicum - 2 ( Cut in to small strips)
Tomatoes - 6
Ginger - a piece grated
Turmeric powder- 1 spn
Chilli powder- 1.5 spn
Coriander powder- 1 spn
Jeera Powder - 2 spn
Garam Masala- 1 spn


Coriander leaves for Garnishing

Method:

1) In a kadai, fry paneer and keep it aside
2) In the same kadai, with oil , add jeera powder, Turmeric powder, Chilli powder, Coriander powder and Tomatoes ( Take 5 and grind it coarsely ) and add it to the kadai and put the extra one tomatoe chopped big. Let it boil for 5 minutes.
3) Then, add Capsicum and let it cook for about 10- 15 minutes, till the raw smell goes.
4) If it is thick , you may add to 1 cup and let it boil for another 5 minutes.
5) Add Paneer now and mix it and let it be on simmer for about 5 minutes.

Garnish with Coriander leaves.
Ta...Da. Its ready :)

You may try and let me know...

Do Do Dokla

Have you tried some recipe and didn't come out successful? Well, if the answer is yes, then you must have tried once or twice and you could have left the recipe for good. But inspite of me trying this Dokla for 3-4 times, it came out successful on the 5th time.And yes, it was Delicious...

Since my parents have come here to stay with me, I just want to impress them with the recipe they don't know. So, I thought of trying Dokla. Yeah, I would say trying because, i really tried and came out beautiful.One of my dear friend, Shilpa gave this recipe to me. Hats of to her!


Here is the recipe:


Ingredients:



350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
(I use ENO fruit Salt , so use ENO instead of Soda.. use the plain one with no flavor- Shilpa).
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil


For Tempering

Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

* In a bowl add gram flour (besan), Curd and water.
* Mix well and make a smooth batter. The batter should be of thick consistency.
* Add salt and set aside for 4 hours covered with a lid.
* Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.
* Keep the steamer or cooker ready on gas.
* Grease a baking dish (it should fit in the steamer or cooker).
* Now in small bowl take a eno fruit salt, 1tsp oil and lemon juice and mix well.
* Add this to the batter and mix well.
* Pour the batter into the greased pan and steam for 10-12 minutes or till done.
* Cool for sometime and cut into big cubes.
* Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.
* Garnish the besan dhokla with coriander and slited green chilies.

Just try it and let it know how it came out:)

I will post the pictures soon. Since I was busy eating and giving to all, there was nothing to take picture:( Am sorry for the inconvenience

Thanks

Low calorie Rava Pongal and Thengai Chutney - Mouthwatering...

Aha...Enna Rusi.and Its just a mouthwatering dish. My parents have come and I just want to impress them with simple and yummy dish. I know you might think, Its just pongal and not a big virundu, but still, its unbelievably a yummy dish. Its very quick and easy to make and your tongue appreciates surely appreciates.

Its not only Rava pongal which adds beauty, but with that Coconut chutney makes this a nice combination here. Usually, for Rava pongal, we use ordinary sooji but this time, i used Bansi Sooji which I never meant to. It turned out to so good and delicious. Okay! Coming to the recipe:

I am sending this to Light Meal Event announcement.



Ingredients:

Moong dal - 1/2 cup
Ordinary Sooji or Bansi Sooji - 1 cup
water - 3 cups
Ginger grated - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp
Sessame Oil/Nalla ennai - 1/4 cup
Pepper-Jeera powder - 1/2 tsp
Salt
Curry Leaves


Method:

1) In a cooker, keep moong dal for 3 whistles.
2) In a kadai ,pour 3 cups of water and when it comes to boiling stage, put the bansi sooji slowly and steadily and wait till it gets cook. For about 10 mts. You can see it mixing with water nicely and cooking.
3) After it cookes well, add the mashed-cooked moong dal , put the sale and let it cook for about 5 mts. Dont go anywhere while doing so.It may stick to the bottom without mixing it.
4) While doing so, in a small kadai, with 1/4 oil, put the Pepper,jeera and pepper-jeera powder ,curry leaves, Asafoetida and pour it on top of the rava pongal.
Thats it. Mix it well and serve with coconut chutney.

I bet it tastes well and also be a low calorie food. No need to put Ghee especially for Pongal or Rava pongal. WHen used Nalla ennai/Sessame oil instead of Ghee, will reduce the calorie and also be delicious.I bet this Nallennai is used in "Kai Endi Bavan" or Road Side shop.

Lemon Rasam with Carrot Moong dal salad

Its a wonderful combination of both the Lemon Rasam with Carrot Moong dal salad(or Kosambari) thats how we call it here...I know you might be thinking...What!!! But mind it..this will taste yummy and delicious ...Just try it :) Lemon rasam is the only rasam which doesn't involve, Puli/Tamarind juice. So, easy to make when guests arrive suddenly. And Carrot Moong dal is as much easy as the rasam. No Cooking involved except tempering. Moreover, this has got different colors and you really enjoy eating :)

As you have noticed, i have already had lemon rasam as my early post :Lemon Rasam which involves Moong dal. This time i have changed to traditional toor dal. Its also yummy and got a different taste to it.

Here is the recipe of Lemon Rasam:

Water - 3 cups
Green chillies - 2 (slit in to half)
Tomatoes- 2 (2 small or 1 big) Chopped finely
Asafoetida/Hing/Perungayam - 1/2 tsp
Curry leaves - a few
Turmeric - 1 tsp
Toor dal - 2 big tsps
Sea salt - 1tsp ( usually,instead of normal salt, sea salt/kallu uppu )

Tempering:

Mustard - 1 tsp
Pepper-Jeera powder - 1/2 sp
Coriander leaves

Method:

1) In a small vessel or pathiram, take water,turmeric,tomatoes,curry leaves, Perungayam,green chillies and salt. Let it boil for about 15 -20 mts.
2)WHile that time, cook toor dal in the cooker and mix with the rasam above and wait till you get the boil and switch off the gas immediately.
3) In a small kadai with ghee(ghee only), put the mustard and wait till it splutters, then add Pepper-Jeera powder and garnish with Coriander leaves.

Now, comes the Carrot Moong dal Salad Recipe(Kosambari):-

As I said before, there is nothing to cook, except the tempering.Here's what you need:-

Ingredients:

Carrot - 4 long (grate it and keep it aside)
Moong dal - 1/2 cup (Let ti soak in water for about 1/2 hour and Drain the water after that)
Green chillies- 2
ginger - grated 1tsp
Lemon - 1

Tempering:
Mustard - 1spn
Urad dal - 1spn
Curry leaves and coriander leaves

Method:

1) In a vessel, keep the carrot and moong dal ready mixed with salt
2) In a kadai with ghee or Oil, add mustard and wait till it splutters and then add urad dal, green chillies, ginger.
3) Put those things in the vessel with carrot and moong dal and atlast add lime juice. When adding lime juice make sure it is off the stove. Garnish with curry leaves and coriander leaves.