Paneer Jalfrezi is a spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. My husband is not a huge fan of Paneer dishes but he likes Chilli Paneer. So just wanted to try another version of spicy paneer and it tasted really good.

Ingredients:

• Paneer (cut to long thin slices) – 340grams
• Red Bell pepper (cut lengthwise) – 1
• Green Bell pepper (cut lengthwise) – 1
• Onions (cut to long thin slices)- 1 1/2 (medium size
• Ginger garlic paste – 2 tsp
• Tomato paste (I have used canned tomato paste) – 3 oz
• Green Chillies (slit lengthwise)) – 2
• Tomato(deseeded) – 1(cut into long thin slices)
• Red chiili powder – 1 tsp
• Coriander powder – 1 tsp
• Garam Masala – 1/2 tsp
• Kasuri Methi – 2 tsp
• Oil – 2 tbsp
• Salt – to taste
• Cumin seeds – 1 tsp

Method of Preparation:

1. Heat oil in a pan and sautee the paneer till golden brown and put it in hot water for 15 min or we can use fresh paneer too.
2. Heat oil in the same pan and add the cumin seeds.
3. Then add the onions and salt and fry till they become translucent.
4. Add ginger garlic paste and fry for two minutes.
5. Now add the tomato paste and fry for 2 minutes.
6. Now add the red chilli powder, coriander powder and garam masala.
7. Add little water and fry till the raw smell goes.
8. Now add the bell peppers and fry for 5 minutes.
9. Make sure the bell peppers dont get over cooked and they are still crunchy.
10. Now add the paneer and tomatoes and combine well.
11. Let it cook for another 10 minutes in low flame.
12. Add the kasuri methi by crushing them between the palms.
13. Serve hot with Parathas.

Tamil New Year is celebrated on the first month of the Tamil solar calendar, Chithirai. It is celebrated by the Tamil population in Indian and around the world.

From wikipedia:

The Tamil New Year follows the Nirayanam vernal equinox and generally falls on 14 April of the Gregorian year. 14 April marks the first day of the traditional Tamil calendar. The Tropical vernal equinox falls around 22 March, and adding 23 degrees of trepidation or oscillation to it, we get the Hindu sidereal transition or Nirayana Mesha Sankranti (the Sun’s transition into Nirayana Aries).

Hence, the Tamil calendar begins on the same date observed by most traditional calendars in India as in Assam, West Bengal, Kerala, Manipur, Mithila, Odisha, Punjab, Tripura etc. not to mention Nepal, Bangladesh, Burma, Cambodia, Laos, Sri Lanka and Thailand. The 60-year cycle is ancient and is observed by most traditional calendars of India and China, and is related to 5 revolutions of Jupiter, or to 60-year orbit of Nakshatras (stars) as described in the Surya Siddhanta.

The 60 year cycle comes by 5 revolutions of Jupiter and 2 revolutions of Saturn. The relative position of Jupiter and Saturn in one particular year will be repeated after 60 years. The 60 year cycle was essentially conceived for predicting the climate of a particular year, as the relative position of the two major planets, Jupiter and Saturn, is recognized for its alleged impact on climate.

On the new year’s eve we arrange tray full of fruits, flowers, gold, silver, money and place it in front of a mirror in the puja room. It is a custom or ritual that as soon as we wake up on the next day we go straight to the puja room with eyes closed and this will be the first sight on the beginning of this year. It is believed that this positive beginning brings wonderful things to our life through out the year.

We also prepare a vegetarian feast and enjoy with our family. I have shared a few recipes from the list of items we prepare on this day.

Paruppu Payasam

Coconut Rice Payasam

Kalkandu Pongal

Nutty Kheer

Sabudhana Kheer

Carrot Kheer:

Mixed Vegetable Sambar

Arachuvitta Sambar:

Kothamalli Rasam

Thakkali Rasam:

Paruppu Poli

Raw Mango Pickle:

Medhu Vadai

Avial

Paruppu Usili

Vazhakkai Poriyal

Beans Poricha Kootu

Vazhakkai Poriyal

Cabbage Peas Poriyal

Stuffed Brinjal Fry

Butter Milk

After a long break posting this delicious Seppankizhangu roast..It is very simple to make with very less ingredients. I got this recipe from one of my friends Pari..Recently had it at her home and I wanted to make this fry. It goes very well with any rice dishes.

Time of Preparation : 30 to 40 minutes
Spice level : 3 out of 5
No of servings : 2 to 3

Ingredients:

• Colocasia – 4
• Sambar Powder – 2 tsp
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp (for mixing) and 2 tbsp (for frying)
• Mustard seeds – 1/4 tsp
• Asafoetida – a pinch
• Curry leaves – a few
• Tamarind water – 1 tbsp (optional)

Method of Preparation:

1. Boil the colocasia in pressure cooker for just 1 whistle and remove it from the heat.
2. It wont be too soft but it will be boiled.
3. Cut them to round shapes.
4. In a bowl add sambar powder, turmeric powder, salt, 2 tbsp oil and 1 tbsp of tamarind water and mix well with the colocasia.
5. Keep it aside for 10 minutes.
6. In a wide frying pan add 2tbsp of oil.
7. When the oil is heated add mustard seeds, asafoetida, curry leaves.
8. Add the colocasia one by one (spread them in the pan separately that they wont stick to each other) and fry them in medium heat.
9. after 10 to 15 minutes turn them to the other side.
10. when they turn goden brown remove them from heat.
11. Serve hot with sambar / rasam or any variety rice.

Making waffles and pancakes from scratch is very easy. All the ingredients required are pretty much available in your pantry. If you are someone who use store bought waffle mix then try this. You will know how easy it is to mix up the ingredients and prepare this waffle/pancake mix. Homemade Waffles and Pancakes are the best and we know what goes in. You can also add a few healthy ingredients to make it even more better.

I always make waffles and pancakes from scratch and this mix comes handy all the time.

Preparation time: 10 minutes

Yield: 600 grams (21 oz)

Ingredients:

• All purpose flour (or maida) – 2 cups
• Wheat flour – 1 cup
• Oats – 3/4 cup
• Baking powder – 4 tsp
• Flax seed meal – 3 tbsp
• Sugar – 2 tbsp
• Ground cinnamon – 3/4 tsp
• Salt – 1/2 tsp

Method of preparation:

Sift both the flours, baking powder, sugar, salt and cinnamon together. Mix in oats and flax seed meal.

For eggless waffles/pancakes:

Take 3/4 cup of waffle mix in a bowl. In a bowl add 3/4 cup milk, 1 tsp vinegar, 2 tbsp olive oil, a few drops of vanilla extract. Mix well. Add this to the flour along with one mashed banana. Mix everything well and the batter is ready. Preheat waffle iron and pour 1/2 cup of batter and bake the waffle. You can use the same batter for making pancakes too. Add some chocolate chips or blueberries and tweak it to your taste.

For waffles/pancake with eggs: 

Take 3/4 cup of waffle mix in a bowl. Beat one egg and mix with 1/2 to  3/4 cup of milk, a few drops of vanilla extract. Add this to the flour and make a batter. Add some chocolate chips or blueberries and tweak it to your taste. Prepare tasty waffles and pancakes.

No. of servings: 3

Preparation time: 15 minutes

Ingredients:

• Ragi flour – 200 grams
• Wheat flour – 200 grams
• Bhajra flour (pearl millet or kambu flour) – 200 grams
• Par boiled rice (pulungal arisi) – 100 grams
• Barley – 50 gram
• Tapiaco pearls (javvarisi or sago) – 50 grams
• Whole green moong bean – 200 grams
• Peanuts – 2 tbsp (with or without skin)
• Almonds – 1/4 cup
• Cashew nut – 5 to 6
• Dried ginger (sukku) – 1″ piece
• Cardamom – 15
• Chickpea or dry garbanzo beans – 2 tbsp
• Roasted chickpea (pottukadalai) – 2 tbsp

Method of Preparation: Dry roast peanuts, pottukadalai and chickpeas, cardamom separately. And then dry roast par boiled rice. Also dry roast moong bean, almonds and cashews separately until just before it changes color. Dry roast other flours one by one until a nice aroma starts spreading. Grind moong bean separately and all the other legumes, nuts and cardamom along separately until it becomes a coarse powder. Like wise pulse the rice a few times until coarse. Add everything together and grind it to a fine powder or a little coarsely. I grind it not too fine.

How to make Porridge or Kanji:

• Health mix powder – 2 tbsp
• Water – 2 cups
• Milk – 2 cups
• Sugar – 3 tsp (adjust to taste)

In 2 cups of water dissolve kanji powder. Over medium heat bring it to a boil. Keep stirring to avoid forming any lumps.

When it starts becoming thick add milk, mix well.

Bring it to a boil and turn off the heat. Do not let it become thick. Add sugar and mix well. Serve in tall glasses.

Wheat Halwa is a popular Asian dessert made with wheat milk or wheat flour. Traditionally it is made using wheat milk obtained from wheat grains. Today I have made this halwa using wheat flour which is an easy version. I will soon be posting the recipe for the traditional Halwa.

Ingredients:

• Wheat flour – 3 cup
• Javvarisi (tapioca pearls) – 1/2 cup
• Corn flour – 1/4 cup
• Sugar – 4.5 cups
• Ghee – 1 cup
• Powdered cardamom – 3/4 tbsp
• Nutmeg powder – 2 pinches
• Broken cashew nut – 1/4 cup (roasted in ghee)
• Slivered almonds – 2 tbsp
• Red food color – 1/4 tsp (mix with 2 tbsp water)

Method of Preparation:

1. Soak javvarisi (tapioca pearls) overnight. Grind it to a smooth paste.
2. Grease a tray with ghee and keep it ready.
3. In a bowl make a thin batter with corn flour and 1/2 cup of water.
4. Add water to wheat flour and make a thick and smooth batter without any lumps.The consistency should be like dosa batter.
5. Boil 5 cups of water in a sauce pan.
6. In a thick bottomed pan or kadai transfer this batter along with ground tapioca pearls and corn flour and start cooking over medium heat.
7. Keep stirring  continuously. When it starts thickening add boiled water, red food color and mix well.
8. Stir continuously till it gets cooked and thickened.
9. Add sugar in three to four batches and stir well.
10. When sugar melts completely the mixture will start boiling.
11. Again when it starts thickening add 2 tablespoon of ghee and continue stirring.
12. Keep adding ghee and continue to stir.
13. When it starts leaving the sides of the pan keep an eye. Ghee will start oozing out of the halwa.
14. Halwa is ready. Turn off the stove.
15. Add cardamom powder, nutmeg powder, cashew nut and mix well.
16. Transfer this to the greased tray. Smooth the top. Sprinkle slivered almonds on top.
17. Let it cool and cut into squares or diamond shape.

Kai Murukku is a traditional South Indian snack made for festivals and special occasions.  It is made with freshly ground wet rice flour and deep fried in oil. Kai means hand in Tamil.

It is a tradition in Hindu Brahmin weddings to make this murukku in jumbo sizes and various shapes. For snacking we generally make murukku with two circles. For special occasions like wedding bigger murukku is made with 7 or 9 circles and we call it “Seer Murukku”. My mom is a pro in making these Seer Muruku and she always takes care of these in our family weddings. I will be posting a video of this making very soon.

Preparation time: 90 minutes

Yield: 15 to 20 two circle murukku

Ingredients:

• Rice flour – 3 cups
• Urad flour – 2 tbsp
• Butter – 2 tbsp (room temperature)
• Cumin seeds – 1 tsp
• Salt – 1/2 tsp (adjust to taste)

Method of Preparation:

We use freshly ground rice flour for making this murukku. See recipe below.

In a big bowl add rice flour, urad flour, cumin seeds, salt and mix well. Add softened butter or melted butter to this and again mix well. Add water little at a time and make a soft and moist dough.

If you have “Kai Murukku Achu” (the mold for making this murukku) you can use it. Another method is a bit complex but you can do it with practice.

Take a thin plastic sheet and grease it with oil. Grease your palm with oil and take a small lemon size dough, twist and turn to make round shape murukku. You can make two or any number of rounds. I would suggest not to use paper since it absorbs the moisture from murukku.

Heat oil in a deep and wide pan over medium heat. Depending on the pan size add less or more murukkus and fry both the sides until the bubbles settle down.

Repeat the procedure with the rest of the dough. Make sure the heat is neither low nor high. Frying these in oil at right temperature is a key for preparing crispy murukku.

Recipe for rice flour:

Raw rice – 2.5 cups

Wash and soak rice for 3 hours. Strain it using a colander and let it rest for 30 minutes. Spread a big clean kitchen towel and transfer the rice. Spread it well and let it dry.

The rice should still have moisture inside but it should not be wet. When you take a handful of rice in your palm you will feel that rice is still moist but dry outside.

Grind rice using a dry grinder or mixie. Sift the ground flour using a fine sieve. Grind the remains with the next batch of rice and continue this procedure until you finish grinding all the rice. Fresh rice flour is ready.

If you have remaining flour, let it dry by spreading it on a news paper for 8 hours. Then store it in an airtight container.

I love milk sweets and sweets using Khoya. This is yet another easy sweet we can make for Diwali. The process look little big but it is real easy to make. Here I used homemade khoya but we can use store bought khoya too which will make things more easier :).

Ingredients:
For Outer Covering:

• All purpose flour / Maida – 2 cups
• Ghee – 2 tbsp
• Baking soda – a big pinch
• Salt – a big pinch
• Water – as needed

For Stuffing:

• Sweetened Khoya – 1 cup (I have used homemade palkova)
• Cardamom powder – 1 tsp
• Fried cashews and raisins – 2 tbsp
• Oil – For frying
• Sugar – 1 cup
• Water – 1 cup
• Saffron – a pinch

Method of Preparation:

1. Mix flour, salt, baking soda and ghee and mix by adding water little by little.
2. Make a smooth dough and cover it.
3. Let it rest for half an hour to one hour.
4. To the khoya add the cardamom powder and nuts and mix well.

For Suryakala:

1. Take two equal sized (goose berry) balls and thinly roll them.
2. Keep the khoya on one circle and cover it with the other.
3. Apply little water around the edges and fold it from one side and finish it at the end as shown in the picture.

For Chandrakala:

1. Take a slightly bigger goose berry size ball and roll it thinly.
2. Keep the khoya in the center and fold it (to semicircle).
3. Stick the edges by applying little water. (Just dip your finger in water and seal it)
4. Fold it from one side to the other as shown in the picture.

Final step:

1. Heat oil in a pan and fry them to golden brown.
2. In the meantime make the sugar syrup to single string consistency by adding equal amount of sugar and water and a pinch of saffron.
3. Dip the Suriyakala / Chandrakala in hot sugar syrup for 2 minutes and remove.
4. Enjoy the yummy weets

Quinoa is a healthy grain rich in protein, fiber, antioxidants and vitamins. It is essential to incorporate whole grains and seeds in your daily diet. There are lot of Indian dishes you can make using quinoa. Idli is one of the staple Indian breakfast dish. It will be a great start for your day after having these super healthy Quinoa Idlis.

Preparation time: 12 hours

Cooking time: 15 minutes

Yield: 25 to 30 idlis

Ingredients:

• Quinoa – 1 cup
• Par boiled rice – 1 cup
• Whole urad dal – 1/2 cup
• Fenugreek seeds (methi) – 1 tsp
• Salt to taste

Method of Preparation:

Wash and soak rice, quinoa for 4 hours. Wash and soak urad dal for 1.5 hours. Soak everything separately.

Grind urad dal separately. Sprinkle water in between. Batter should be light and fluffy. Remove from grinder and transfer it to a closed container.

Grind rice and quinoa separately until you get a smooth batter. Add salt and let it ferment overnight or for 8 hours.

Prepare the idli plates. Use can spray for greasing the idli plates or grease with oil. Add a ladle full of batter in each hole.

Add a cup full of water in a pressure cooker and place the idli plates. You can also cook idlis using idli cooker. 

Steam cook idlis for 10 to 12 minutes. Turn off the stove. After 10 minutes, remove the lid and let the idlis cool. Remove the idlis from plate and serve hot.

• Tamarind – Small lemon size
• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Asafoetida – a pinch
• Curry leaves – a few
• Red Chillies – 1
• Tomatoes – 2 (medium size finely chopped)
• Turmeric powder – 1/4 tsp
• Sambar powder – 1/2 tsp
• Salt – 1 1/2 tsp (adjust according to taste)
• Coriander leaves – to garnish

To Grind:

• Black pepper – 1 tsp
• Cumin seeds – 1/2 tsp
• Green Chilly – 1 (small)
• Garlic – 2 large cloves
• Coriander strings – 20

Method of Preparation:

1. Soak the tamarind in hot water and extract the juice.
2. Grind pepper, cumin seeds and green chilly.
3. Then add the coriander leaves and grind (everything without adding water).
4. Finally add the garlic and pulse it (garlic should be just crushed).
5. Heat oil in a pan and add the mustard seeds followed by curry leaves and asafoetida.
6. Add the ground masala and fry for a minute.
7. Then add the tomatoes, turmeric powder, sambar powder and add the salt.
8. Sautee till the tomatoes become soft and then add the tamarind extract.
9. Add required amount of water.
10. Turn off the heat when it starts to bubble.
11. Garnish with coriander leaves.

Note:

• We can add just a tbsp of coconut while grinding the coriander but that is totally optional.