Paneer & Capsicum Roll

Ingredients:

• 200 gm white flour
• 3-4 tablespoon vegetable oil
• Salt & sugar according to taste
• 2 cup Luke warm water
• 150 gm paneer ( cut in small cubes)
• 150 gm capsicum ( wash and cut in medium pieces)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste 
• Salt and sugar according to taste
• 1/2 cup of vegetable oil

Preparation:

1. Heat the oil in a pan, sauté the onion and green chili.
2. Add capsicum, ginger-garlic paste, turmeric powder, coriander powder, salt and sugar to taste.
3. Fry all the spices properly, then add paneer cubes and cook it well.
4. Turn of the gas and keep aside the paneer mixture.
5. Kneed soft dough and make some Paratha's.
6. Place the paratha and spread the paneer mixture lengthwise.
7. Roll the paratha's with paper napkin.
8. Serve Paneer roll with green salad.

Bread Upma

Ingredients:

• 6 pcs. slice bread 
• 1 big bowl mixed vegetables (carrot, bean, capsicum, potato, peas) (boiled)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon curry leaves
• 1 teaspoon mustard seed
• A pinch of turmeric powder
• Salt & sugar according to taste
• 1/2 cup of vegetable oil
• 1/2 cup of water (if needed)

Preparation:

1. Smash the bread and keep aside.
2. Heat the oil in a pan, sauté the curry leaves and mustard seeds.
3. Add onion, green chili and fry it properly.
4. Then add pre-boiled vegetables, tomato and fry it until light brown.
5. Add smashed bread, turmeric powder, salt and sugar to taste and stir it properly.
6. Serve hot with green salad.

bhaji pav recipe

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Ingredients:
Cooked rice – 2 cups
Small onion- 1/2 cup
Garlic pods – 1 cup
Ginger- 1/4 inch piece
Roasted and ground black pepper- 1/2  tsp
Raosted and ground cumin seeds- 1 tsp
Method:

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Mutton Biriyani

Festival : Ramadan

Ingredients : Chopped Mutton - 1 kg Ground coriander - 1 1/2 tbs Ground paprika - 1 tsp Grounded cumin seeds - 1/4 tsp Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4 tsp each Crushed garlic - 2 cloves Grated fresh ginger - 2 tsp Fresh lime juice - 1 tsp Oil  - 3 tbs Finely chopped big onions - 4 Ground Almonds  - 3 tbs Plain Yoghurt - 6 tbs For Preparing Rice Washed and drained long grain rice  - 4 cups Ghee - 3 tbs Finely sliced onions - 2 Crushed garlic - 1 clove Water  - 6 cups Grounded turmeric, cinnamon,  cardamom, clove - 1/4 tsp each Bay leaf - 2 strangs Evaporated milk   - 4 tbs Salt - to taste

Method of Preparation : Preparing Mutton : Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire. Preparing Rice : In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

Egg Dipped Pattiri

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Wheat flour - 1 cup   Maida (refined flour) - 1 cup Ghee - 1/2 tsp Salt - to taste Oil - as required Egg - 3 no's Big onion chopped - 1 no's Green chilli chopped - 2 no's Pepper powder - 1/2 tsp Coriander leaves - 2 sprigs Method of preparation : Mix wheat flour, maida, oil and salt in water and make a dough. Then make small balls with the dough and flatten it into small rounds. Deep fry in oil till it puffs up as in the case of poori.  Break the eggs and pour it into a vessel. Beat well by adding chopped onions, chilli, coriander leaves, pepper power and salt. Dip the pattiri's in this mixture and cook them in a flat pan applied with oil and turn both sides till done.

Egg Vermicelli

Festival : Ramadan

Ingredients : Egg - 30 no's Sugar - 3 cups Water - 6 glass

Method of Preparation : Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside. Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner. Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

Egg Circa

Festival : Ramalan

Ingredients : Raw Rice - 2 cups Boiled Rice - 1 cup Egg - 1 no Oil   - as needed Salt - to taste Method of Preparation : Soak raw rice in water for about 2 hours. After that, wash the rice and grind with boiled rice, egg and salt without adding much water. Heat oil in a pan and pour a spoon full of circa and fry. Serve hot with chicken curry.

Meat Pattiri (Koyada)

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Meat - 1cup Sliced Onion - 2 cups Sliced Green Chillies - 5 no's Crushed Garlic - 5 flakes Crushed Ginger - 1" piece Coriander leaves - little Garam Masala Powder - 1/2 tsp Refined flour - 2 cups Oil - As required Salt - to taste Turmeric Powder - little Chilli powder - 1/2 tsp Coriander powder - 1/2 tsp

Method of Preparation : Cook the meat with turmeric powder, chilli powder, coriander powder and salt. Mince the meat in a mixer.  Sauté onion, ginger-garlic paste, green chillies and salt in 1tbs oil. When it is slightly done, add minced meat, garam masala powder and coriander leaves. Mix well. Add a little gravy left from the cooked meat and sauté well. Remove from fire. Make a dough with refined flour, water and salt. Make small balls and shape into thin rounds. Take one round and spread the meat masala over it. Take another round, cover the first one with it and seal the edges by twisting. Deep fry in oil.

Mutton Kuruma

Festival : Ramalan

Ingredients :     Mutton pieces - 500 gms Grated coconut - 2 dsp Onion - 1 Ghee or oil - 4 dsp Sliced onion - 2 cups Curds - 3/4 cup To be ground : Garlic cloves - 4 no's Cinnamon - 1 piece Cloves - 4 Cardamom - 4 Ginger - 1" piece Poppy seed - 1 tsp Coriander leaves - a handful Coriander powder - 1 tsp Green chillies - 4 Turmeric powder - 1/2  tsp Mint leaves - a handful Method of Preparation : Grind the coconut separately and mix in curds and marinate the meat in it for some time.  Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.

Stuffed Fried Chicken

Festival : Ramalan

Ingredients : Chicken  - 1 (1/2 kg) Egg - 3 no's Big Onion - 4 no's Green chillies - 2 no's Curry leaves - 2 stalks Chilli powder - 1 tsp Turmeric powder - 1 tsp Garlic Juice   - of 4 flakes Ginger Juice - of 1 piece Lemon juice - of 1/2 lemon Salt - to taste Rice flour - 1tbs Cashew nut - 1tbs Kismis ( Raisins)   - 1 tbs Oil - as required Method of Preparation : Clean the chicken well and cut open the down part or the stomach side of the chicken. Boil 2 eggs, remove the cover and place them in the stomach of the chicken. Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.  Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach. Make a paste of ingredients 6 to 11. Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour. Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown. Sauté the finely sliced onions (lengthwise) in ghee till golden brown. Then fry cashew nuts & kismis (raisins). Decorate the chicken with fried onions, cashew nut and raisins.

Chicken Hussainy

Festival : Ramadan

Ingredients : Chicken (Medium pieces) - 1/2 kg Big Onion (Sliced lengthwise)  - 4 no's Green Chilles  - 8 no's Crushed Ginger - 1inch piece Sliced Tomatoes - 2 no's Crushed Garlic - 1 1/2 pod Turmeric powder - 1 tsp Chilli powder - 1 tsp Cardamom - 4 no's Nutmeg - 1/4 piece Mace - 1/4 tsp Cumin - 1/4 tsp Coriander leaves, mint leaves and curry leaf (chopped)  - 1 tbs Dalda - 1 tbs Salt  - to taste

Method of Preparation : Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time. Powder cardamom, nutmeg, mace and cumin together. Saute the onions and chillies in dalda or ghee.  Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well.  After some time, add chicken and tomato. Close the lid and cook till done. Note : Try not to add water while cooking.