Tuesday, 20 November 2012

Paneer/ Chenna Jalebi

Here is the recipe I have been dying to post...Paneer jalebi ...is a bangali deep fried sweet dish...made from homemade paneer  soaked in hot sugar syrup....but I just did a little variation.SmileySmiley.. what I did is ..Instead of putting them in sugar syrup I put them in sweetend milk flavored with cardamom & saffron. It tastes even better if it sits for a day or two in the fridge.  Sounds yummy na ??? yah simply irresistible recipe...In our culture every puja is incomplete without sweets. So this diwali i thought of making something different which i hadn’t tried before. First time I made this & it just turned out really  awesome..Smiley and as u can see the outcome was incredibly delicious..so here is what i did..


Chenna/ crumbled paneer- 200 gm (u can make chenna @ home ... boil milk , add lemon juice, when milk curdles switch off the flame & strain the paneer in a cheese cloth.
Maida: 2tblsp
Sugar- 2tsp
Baking powder- ½ tsp
2tblsp butter
Cardamom powder- 1tsp
Saffron – few strands
Sugar – 1 cups
Milk- 4 cups 
Oil for deep frying
Crushed pistachios for garnishing.


Squeeze extra water from the chenna/ paneer. Knead chenna , sugar, baking powder & maida together & make a soft & moist dough.
Heat a heavy bottom pan add milk.

 Let it boil in a low flame till it reduced to half the quantity. Stir occasionally so that milk will not stick to the bottom. Add sugar  to taste & saffron (dissolve saffron in 1tblsp of hot milk for some time) while milk is boiling. Add cardamom powder & nuts.

Make small small balls from the dough. 

Take one ball & again knead it with the help of your palm & roll it to medium thick rope.

 Now make jalebi from the rolled dough. Leave small space in between. If it breaks u can apply butter & fill it.

In a kadai heat oil for frying.  Slowly put the jalebis in the oil & fry in low- medium flame till golden brown.

Put the fried jalebis into the hot reduced milk. Boil for 1 min. Switch of the flame. Add the crushed pistachios for garnishing. Cover & let it cool for few hours. Serve chilled and njoy...:)

Sending this to Bon Vivant #10 - Festive Feasts hosted by http://sumeesculinary.blogspot.com
DIWALI Food Fest hosted by http://anuzhealthykitchen.blogspot.com
WTML event- Celebration Month hosted by http://preeti-kitchen.blogspot.in
Lets Celebrate - Indian Sweets hosted by http://uk-rasoi.blogspot.co.uk

Long bean poriyal


long beans- 1/2lb & cut in to small pieces
potato- 1 large size peeled & cut in to small pieces (optional)
2 tblsp channa dal
2 tblsp urad dal
1 tblsp whole coriander seeds
3-4 dry red chillies
2tblsp grated coconut
2 garlic cloves
1 tsp tarmarind pulp
vegetable oil- 1tblsp

for seasoning
1 medium size onion- chopped 
turmeric powder- 1tsp
salt- as per the taste
coconut oil/ veg oil - 1tblsp
curry leaves- a few
uraddal- 1tbslp
dry red chillies- 2 nos broken
cumin/ mustard seeds- 1tsp


 Heat a a  kadhai,  add  cut potatoes &  green beans, add 2tblsp of water and a pinch of salt. then boil it  in low flame for 5-7 mins till they becomes tender. Once the veggies are cooked transfer them into a bowl and set aside.

 Heat a pan. Add 1 tbsp of oil.  When the oil is hot add channa dal, urad dal, coriander seeds, red chilies & garlic. Fry till they becomes light brown in color. cool for some time &  then  put them into a blender.

Add grated coconut & tamarind  pulp. grind them in to a coarse paste (not too smooth) adding a little water.

 Heat a pan. Add 1tblsp of oil. Add urad daal, dry red chilles , mustard cumin seeds.When the mustard seeds start crackling , add the curry leaves & chopped onion. saute till they become translucent. Add turmeric powder, mix well  & then add the blended Masala Paste.

Stir it on a low flame until it gets nice and dry. Finally put the veggies the pan , adjust salt and mix all together. 

Now your long bean poriyal is ready to serve...

serve hot with steamed rice/ sambar or u can serve with paratha/chapati as a side dish.

Friday, 9 November 2012

Poha Podi

Its winter now...With such a weather, it is really very difficult to get up early in the morning & make Breakfast ..For this lazy weather this recipe is perfect to have with cup of tea or coffee....Poha mix with spices....A very easy, quick, healthy  & tasty south Indian recipe for breakfast.


Poha/ chuda- 1 1/2 cups
podi powder (2tblsp roasted channa dal +2 dry red chilli+ 1tsp cumin seeds + salt) blend together & make a  fine powder
masalas from mango pickle- 2-3 tblsp
coconut- 2 tlsp
a pinch of sugar


  Wash poha properly & soak it till soft.

 Add the podi powder, pickle masala, coconut, pinch of sugar to the soaked poha. 

Mix them well & serve...

Sending this to Lets cook one pot meals hosted by http://www.simplysensationalfood.com

Thursday, 8 November 2012

Boondi corn masala

Boondi (Puffed chick peas)corn masala...sounds different na...yesterday  I was chatting with One of my friend Deepthi  & she told that she made boondi curry for dinner. I thought what is this?? Boondi curry??  SmileyI never thought that we can make curry out of boondi.  I normally do boondi Raita but nvr tasted this recipe before. Then she told me about the recipe. Immediately I thought to make this curry & rush in to the kitchen. I made it  & wow it came out really nice. 1st time I had this curry with paratha...my husband also liked it very much.Smiley...now he is telling to make this curry once or twice in a month..:)Thanks dear for this wonderful recipe.Smiley. make boondi curry when u r in a hurry & want to make something quick..gr8 recipe for kid’s lunch box too.....so friend lets starts this recipe...


Boondi- 1cup (soaked)
Capsicum 1 small size- chopped
Corn kernels- 1cup ( I hav used sweet corn, if u r using normal corn then just boil it before making curry to make it soft)
Onion 2 medium size- chopped
Tomatoes- 1 large size chopped
Crushed ginger garlic- 1tblsp
2 green chillies- chopped
Cumin- coriander powder- 1tsp
Garam masala- 1tsp
Salt to taste
Turmeric powder- ½ tsp
Red chilli powder- 1tsp
Cumin seeds- 1tsp
Lemon juice – 1tsp
Refined Oil- 2tblsp
Sugar a pinch
Coriander leaves- for garnishing


Heat 1 tblsp oil in a pan. Put the corn kernels & capsicum. Stir fry them till they becomes soft & light brown in colour.

Again heat oil in the same pan. Add cumin seeds let them splutter. Add the chopped onion &green chillies & sauté till translucent. 

Then add red chilli powder, turmeric powder & cumin-coriander powder. Mix well.  Add crushed ginger garlic paste. Mix well. Add chopped tomatoes. Stir the masala till oil separates from masala.

Then add the soaked boondi, sautéed corn kernels & capsicum. Mix well. Adjust salt. Add a pinch of sugar & mix well.  Cover the pan with a lid & let it cook for another 2-3 min. 

Then add garam msala & lemon juice to it. Mix well. 

 sprinkle some coriander leaves. 

Mix well & switch off the flame. Serve hot with chapatti/ roti/ or any type of pullav...