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Sunday, 26 March 2017

Palak Paneer (Spinach-Cottage Cheese) in Coconut Milk


          Palak Paneer in general is a very popular dish in an Indian platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But today I gave a twist and added some coconut milk. It turned out really delicious. It can be relished with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti. So go ahead and prepare this very delectable dish in a new avatar by following a step by step method with pictures.









  • 1 cup paneer cubes
  • 2 bunches palak (spinach), chopped
  • 2 tbsp. oil
  • 2 bay leaves
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1" cinnamon stick
  • 1/2 mace
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, grated
  • 1 green chilies, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. tomato paste
  • 1/2 tsp. garam masala powder
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 sprig curry leaves







          Pan fry the chopped spinach till dry. Keep aside. Heat oil in the same pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Saute for a few seconds.

          Add the onion, ginger, garlic and green chilies. Fry till light brown. Now add all the dry spices (except garam masala). Mix everything well.

          Add the tomato paste, spinach, coconut milk, curry leaves, paneer cubes, garam masala powder and 1/2 cup water. Give it a stir and cover.

          Simmer for 2-3 minutes. Switch off the flame and transfer to a serving dish. Serve as a side dish with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti.




                               Pan fry the chopped spinach till dry. Keep aside. 




                  Heat oil in the same pan and temper with cumin seeds, bay leaves, cinnamon,                                   cardamoms, cloves and mace. Saute for a few seconds.



                        Add the onion, ginger, garlic and green chilies. Fry till light brown. 



                   Now add all the dry spices (except garam masala). Mix everything well.



                              Add the tomato paste followed by the......



                                spinach, 




                               coconut milk, 1/2 cup water, garam masala powder, 



                               paneer cubes and curry leaves. Give it a stir and cover.



                                Simmer for 2-3 minutes.



                  Serve as a side dish with either plain steamed rice, pulao, plain biryani, naan, 
                  tandoori roti or chapatti.











Wednesday, 22 March 2017

Layered Spinach Idli Muffins


          Idli, a South Indian delicacy is an healthy breakfast option relished with coconut chutney and sambar. Make them more interesting and appealing by baking them in a muffin pan for some visual appeal a la fusion style. You can have them as an evening tea-time snack too or can be a good lunch box meal. So next time you happen to prepare idli, bake them instead by following a step by step method with pictures.








  • 4 cups of idli batter
  • 1 tbsp. spinach puree
  • oil to grease the muffin pan
  • sambar & coconut-coriander chutney to serve








          Divide the idli batter into 2 bowls. To one bowl add the spinach puree and mix well. Into the greased muffin cups pour a tbsp. of the white idli batter. 

          Then pour the spinach batter, followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick draw lines from the middle to the edge for a beautiful pattern. 

           Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. Insert a toothpick to check if it is done. Set aside to cool down. Demould the idli muffins and serve with chutney and sambar.




 Into the greased muffin cups pour a tbsp. of the white idli batter. 



                               Then pour the spinach batter, 



               .....followed by the white batter. See to it that it is 3/4 filled. Then with a toothpick
              draw lines from the middle to the edge for a beautiful pattern. 




                  Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. 



                            Serve these layered spinach idli muffins with chutney and sambar.










Tuesday, 21 March 2017

Tender Jowar Pakora (Sorghum Kernels Fritters)


          After my earlier post on Tender Jowar Tikki, now it is the turn of some deep fried tender jowar pakoras / fritters. Just like the Tikkis, these hot-hot pakoras are equally delicious when had with some green chutney or tomato sauce. Relish them as appetizers or as an evening tea-time snack. So please follow my simple step by step method with pictures to prepare them.






          Jowar (Sorghum) in general is a gluten free grain with a lot of health benefits as it contains iron, fibre and proteins. Besides pakoras, they can also be made into tikkis, cutlets, salads or delicious and tangy chaat. In the absence of these tender grains, use jowar atta (flour) to make healthy chapattis or flat bread.






  • 1/2 cup tender jowar grains (sorghum)
  • 2 tbsp. sev
  • 1 onion, chopped
  • 1 tsp. grated ginger
  • 1-2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tbsp. rice flour
  • salt to taste
  • pinch of turmeric powder
  • 4-5 tbsp. gram flour
  • 1 tsp. red chili powder
  • 2 tbsp. fresh grated coconut
  • pinch of baking soda
  • oil to deep fry






          In a bowl, combine all the above mentioned ingredients (except oil). Add required quantity of water and make a batter of dropping consistency. Cover and keep aside for 5-10 minutes.

          Heat oil in a pan and just before frying, add 1-2 tbsp. of the hot oil to the batter and mix well.

          Drop spoonfuls of the prepared batter and deep fry them to a golden colour. Drain on a kitchen towel and serve these hot pakoras with green chutney or tomato ketchup











                        In a bowl, combine all the above mentioned ingredients (except oil). 




                   Add required quantity of water and make a batter of dropping consistency. 




                     Just before frying, add 1-2 tbsp. of the hot oil to the batter and mix well.




                               Drop spoonfuls of the prepared batter in hot oil. 




                               Deep fry them to a golden colour. 




                                Drain on a kitchen towel.




                             Serve these hot pakoras with green chutney or tomato ketchup











Monday, 20 March 2017

Tender Jowar Tikki / Cutlet (Sorghum Patties)


          Wow!!! Never ever imagined that these tender jowar (sorghum) grains would taste so yummy when made into tikkis. So I would like to share these delicious small bites which I dished out for an evening tea-time snack. 

          You can also relish them as appetizers with tomato ketchup or green chutney. So if you happen to come across these young and fresh jowar grains, go ahead and prepare these tikkis by following an easy step by step method with pictures.









          Jowar in general is a gluten-free grain with a lot of health benefits as it contains, iron, fibre and proteins. Besides tikkis, it can also be served as pakoras, chaat or salads. Choice is yours. In the absence of these fresh grains, use jowar atta / flour to make healthy chapattis or flat bread.








           This was my very first experience into getting to know and see them on the roadside while travelling from Baroda to Surat in Gujarat. 






            It was an awesome sight where these young farmers were selling them steamed / boiled / roasted along with some sev for a quick snack. 





  • 1/2 cup tender jowar (sorghum)
  • 1/2 cup sev
  • 1 medium potato, boiled & mashed
  • salt to taste
  • pinch of turmeric powder
  • 2 tbsp. fried onions
  • 2 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1/2 tsp. roasted cumin powder
  • 1/2 - 1 tsp. red chili flakes
  • pinch of baking soda
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. lime juice
  • oil to shallow fry









          In a bowl, combine all the above mentioned ingredients (except oil) and form into round shaped tikkis.

          Heat oil in a pan and fry the tikkis, few at a time on both sides till light golden in colour. Drain on a kitchen towel and serve them hot with tomato ketchup or green chutney.








                       In a bowl, combine all the above mentioned ingredients (except oil). 



                               Form into round shaped tikkis.




                  Heat oil in a pan and fry the tikkis, few at a time on both sides till light golden
                  in colour. 







                               Serve them hot with tomato ketchup or green chutney.











Sunday, 5 March 2017

Multi Coloured Designer Idli Cake


          Idlis are a great breakfast option and one of my favourite. These healthy South Indian breakfast are anytime welcome with coconut chutney and sambar. Turn them into something interesting and appealing for your loved ones. Kids will love them for sure.

          So go ahead and create this yummy designer multi coloured idli cake. They are an excellent lunch box meal too. For this you need to follow a step by step method with pictures to make this amazing visual treat.














  • 5-6 cups idli batter
  • pinch of red colour
  • pinch of green colour
  • pinch of yellow colour
  • few drops of oil to grease      











          Divide the batter into 4 bowls. Add the red colour in one bowl, green colour in the second and yellow colour in the third. Mix well. Let the last bowl remain as it is for the white colour.

          Grease a steel plate and pour a small ladle of the green batter first followed by the white, yellow and red batter or as you wish.

          With a toothpick draw lines from the middle to the edge of the steamed idli cake or vice versa for some beautiful pattern.

          Steam for 13-15 minutes. When it cools down, run a knife around the edges to loosen it. Then gently demould the cake. Serve this delicious creation with coconut chutney and sambar.



















































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