Mahi's Kitchen

Wednesday, March 6, 2019

Paneer Jalfrezi

Ingredients 
Paneer (cubed) -1/2cup 
Sliced Onions -1/4cup
Sliced Capsicums( yellow and green) - 1/4th of each color
Julienned Carrot - 10 pieces 
1 Medium size tomato chopped
Ginger garlic paste(freshly ground) -2teaspoons
Coriander powder -2teaspoons
Chilli powder -1teaspoon
Turmeric powder -1/4teaspoon
Garam masala powder -1teaspoon 
Maggi hot &sweet tomato sauce - 2teaspoons
Kasoori methi - 1teaspoon 
Salt
Sugar (can omit if you wish) -1/2teaspoon 
Cumin Seeds -1teaspoon 
Oil 

Method
Heat oil in  a pan..shallow fry the paneer cubes and keep them aside.
Add cumin seeds and let them splutter. 
Add the sliced onions followed by crushed ginger-garlic.
Saute for a minute, then add the chili powder, coriander powder and turmeric powder. Give it a good mix  then add the sliced tomatoes, capsicum and carrots. 
Saute them for couple of minutes, add the maggi hot and sweet sauce. 
Add 1/4cup of water and let the masala cook for 2 minutes. Now add the fried paneer cubes..Add the garam masala and mix the masala nicely. 
Add the crushed kasoori methi and chopped cilantro and put off the flame. 

Note
Got inspired from the Gooble videos from facebook and tried this. It was quick and delicious. I didn't follow the recipe a 100%..adjusted with the things I had in hand..lazy to make tomato puree..so added one medium sized tomato. No onion seeds at home, added just cumin seeds. You can watch the recipe video here.

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Wednesday, January 23, 2019

Ginger Chutney / Allam chutney / Inji chutney

Ingredients
Onion(medium size) chopped - 1
Tomato (big)-1
Ginger - 3 to 4 inch piece
Tamarind - golf ball size 
Pottu kadalai/ dhaliya - 2tablespoons
Red chily -1 & Bydagi chilly -1
Mustard seeds -1teaspoon
Jaggery / Vellam - 1tablespoon
Salt 
Curry leaves
Oil 

Method
Chop the onions, tomato and peel and chop the ginger as well.
Heat some oil in a pan, add mustard seeds and let them pop. Add the curry leaves followed by onions, red chillies, tomatoes and chopped ginger.
Add enough salt and sauté for a minute. 
Now add the pottukadalai/ dhaliya, tamarind and jaggery. Sauté for few more minutes and add 2 tablespoons of water and let them all cook until the water dries up. 
Let cool and grind it to a fine paste. 
Tasty ginger chutney/ Allam chutney is ready.
Goes well with Pesarattu, idli, dosa varieties and roti. Can have it rice as well. 

Recipe Courtesy - HERE
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Tuesday, January 15, 2019

Pongal Wishes 2019


Wish You All a Very Happy Pongal / Makar Sankaranthi!! 


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Tuesday, November 6, 2018

Diwali Wishes!

Wish you All a Very Happy Diwali!! 
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Wednesday, October 3, 2018

Brinjal fry / Eggplant fry

Ingredients
Big Eggplant - 1
Chilly powder -1teaspoon
Coriander powder- 2 teaspoons
Turmeric powder -1/4teaspoon
Sambar powder-1teaspoon
Sesame seeds -1 teaspoon
Besan/Kadalaimaavu -2tablespoons
Salt
Oil

Method
Wash, pat dry and cut the brinjal into thick roundels.
Mix the spice powders with besan.
Dip the brinjal pieces in the spice powder on both sides. Take care the powder coats well on both sides. Arrange them in a wide plate and keep it aside for 45 minutes to an hour.
Heat 2 tablespoons of oil in a pan, slowly shallow fry the brinjals on both sides. Crispy and yummy brinjal fry is ready to serve. Tastes good with Sambar rice, rasam rice.

Recipe Inspiration - Here..thank you Mullai 

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Saturday, August 18, 2018

Aaloo Paneer Paratha

Ingredients
Whole wheat flour - 2cups
Boiled potato (medium size )-1
Grated Paneer -1/2cup 
Chilli powder-1teaspoon 
Cumin powder-1/2teaspoon 
Garam Masala powder -1/2teaspoon 
Curd- 2 tablespoons 
Turmeric powder-1/4teaspoon
Salt
Water 
Oil /Ghee 

Method 
Mash the boiled potato..combine it with grated paneer, curd, spice powders and salt. 
Mix the whole wheat flour, add enough water and make a dough. Smear it with a teaspoon of oil, cover it with wet cloth and let it rest for 30 minutes to one hour. 

 Make lemon sized balls, roll them into circles, add few drops of ghee, gather it again to balls (this step is purely optional) Flatten them as round disks.
Put them on griddle, drizzle oil/ghee and make the parathas.
 Serve hot with plain curd or pickles.

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Thursday, July 26, 2018

Little Millet Pongal / Saamai Pongal

After more than an year, I am trying to get hold of my blogs again!! ...to start with, a quick and yummy meal. :)

Ingredients 
Little millet / Saamai - 1/2cup
Yellow Moong dal / Paasi paruppu - Little less than 1/2cup
Crushed cumin seeds -1teaspoon
crushed pepper corns - 1teaspoon
Chopped ginger - 2teaspoons
Ghee - 2 teaspoons
Few curry leaves
Hing/Asafoetida - 1/4teaspoon

Method 
Wash and soak the little millet and moong dal to gather for 30 minutes.
In a pressure cooker, add the soaked millet and dal (without water) and add 2.5 cups of water and half cup of milk.
Add in the crushed cumin-pepper, ginger, curry leaves, ghee, hing along with enough salt.
Close the cooker and cook for 4 to 5 whistles. Let pressure settle down, open the cooker, add ghee roasted cashews (optional, i didn't add) and serve hot with your favorite side dishes like chutney, gothsu or sambar.

Reference : HERE
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