SOYA PANNER CHUNK BALLS

INGREDIENTS:

• ·        Soya – 50 gm
• ·        Panner-25gm
• ·        Tomato - 2
• ·        Onion - 1
• ·        Maidha – 100 gm
• ·        Bread – 2 slice
• ·        Potato – 250gm
• ·        Ginger garlic paste – 1tbsp
• ·        Garam masala – 1 tbsp
• ·        Chilli powder – 1tbsp
• ·        Oil – 250ml
• ·        Salt to taste

PREPARATIONS:

• 1.       Boil the soays in water till the raw smell of the soya is gone. Drain out the water from the soyas completely by crushing them.
• 2.      Put the soyas in the mixer grinder and grind it to get a soya chunk. Transfer it to a bowl.
• 3.      Scarp the panner to a fine powder.
• 4.     Boil the potatoes and smash them.
• 5.      Powder the breads.
• 6.      Mix the maida with water to a paste.
• 7.      Make a tomato puree with the tomato.

METHODS:

• ·        Heat the oil in a kadai or pan.
• ·        When hot add onion,and sauté it till it turns translucent.
• ·        Add ginger garlic paste,salt,and sauté for a minute.
• ·        Add the tomato puree and sauté it for 3 minutes till the raw smell of tomato is gone.
• ·        Now add chilli powder,garam masala,and sauté it.
• ·        Add the smashed potatoes and sauté it till oil comes out .
• ·        Now add soya chunks in the pan and sauté it till the soyas are mixed properly with the masala.
• ·        Add powdered pannerin the pan and mix it.
• ·        Now switch off the stove, and roll the masala soya chunks to balls.
• ·        Now take the balls dip it in the maidha paste and roll it over the powdered bread.
• ·        Heat oil in a pan , when hot add the balls and deep fry them.
• ·        Serve hot…..

 PAPAYA HALWA

INGREDIENTS:

·         Papaya- 1/2kg

·         Sugar- ½ kg

·         Cashewnuts- 100gms

·         Dry graphes- 100gms

·         Ghee- 50gms

METHODS:

Ø  Heat ghee in a kadai or pan

Ø  When hot add cashewnuts and dry graphes and sauté till it turns to golden brown.

Ø  Transfer it to a bowl.

Ø  Add the papaya puree in the same pan and heat till it changes colour and loses its opacity.

Ø  Now add sugar and mix it well till the sugar melts.

Ø   Add ghee  continue to cook for further 18-20 minutes on a low flame.

Ø  By now the oil will begin to separate.

Ø  Add the fried cashews and dry graphews and mix it.

Ø  Transfer it to a bowl and add cherry for garnishing.

Ø  Sweet and delicious papaya halwa is ready.

PANNER DHOPIYAS

INGREDIENTS:

• ·         Panner - 250gms
• ·         Tomatoes- 6 ( 2 chopped and 4 grinded to paste)
• ·          Garlic cloves- 2
• ·         Chilli powder- 1tbsp
• ·         Coriander powder- 1tbsp
• ·         Turmeric powder- 1tbsp
• ·         Large onions- 2(1 finely chopped and 1 chopped in large size)
• ·         Coriander leaves
• ·         Cinnamon- 1 one inch piece
• ·         Clove- 2
• ·         Bay leaf- 1
• ·         Cardamom- 2

METHODS:

Ø  Take a pan and pour oil and when the oil is hot, deep fry the panner till it turns to golden brown.

Ø  Take the panner and put the it in water ,this is done because the size of the panner remains the same and it does not shrunk for its original size.

Ø  Take a pan and heat it with 2 tbsp of oil.

Ø  Add cinnamon, clove,bay leaf,cardamom and add finely chopped onions

Ø  Fry till the onion changes colour.

Ø  Add chopped tomatoes,coriander leaves and tomato puree. Saute for 5 minutes.

Ø  Add chopped garlic and sauté for a minute.

Ø  Add chilli powder,turmeric powder and coriander powder and sauté for a minute.

Ø  Simmer the stove, add largly chopped onion and fry.Immediately add a bowl of water after 10 seconds.

Ø  Add salt to taste.

Ø  Allow it to boil, then add coriander leaves.

Ø  Add fried panner, turn off the stove and mix well.

Ø  Serve hot….

(it can also be taken along with chapattis)

       Spicy Egg Kurma for chapatti

Ingredients:

·         Eggs                         - 4

·         Oil                             - 2 tbsp

·         Onion                        - 2

·         Tomato                      - 2

·         Ginger garlic paste     - 1 tbsp

·         Green chilly                - 1 or 2

·         Red chilly pwd           - 1 tsp

·         Turmeric pwd             - ¼ tsp

·         Coriander pwd            - 1 ½ tsp

·         Cumin pwd                 - ¼ tsp

·         Garam masala pwd     - ¾ tsp

·         Fresh coriander leaves

·         Salt to taste

METHODS:

• ·        Chop the onion, tomato & green chillies.
• ·        Add oil in a pan and heat it.
• ·        Add chopped onion, green chilly, cumin and sauté till it turns light brown.
• ·        Add ginger garlic paste and sauté for a minute.
• ·        Add sliced tomatoes.
• ·        Cook for two minutes in low flame, until the tomato gets cooked.
• ·        Turn off flame and allow the contents to cool.
• ·        Grind it to coarse paste in mixer.
• ·        Add the paste to the same pan and mix well.
• ·        Add red chilly pwd, coriander pwd, turmeric pwd, cumin pwd, garam masala pwd and salt.
• ·        Mix well , add one cup of water and bring to a boil.
• ·        Add finely chopped fresh coriander leaves.
• ·        Make a paste of grated coconut with water.
• ·        Add the thick coconut paste, combine and simmer for 5 mins.
• ·        Now break the eggs and add it directly one by one, to the boiling curry.
• ·        Simmer for 4 to 5 minutes.
• ·        Take care not to stir the curry in between. This helps the egg to cook as a solid piece, else the korma would be mashed up.
• ·        Now, Flip the egg gently to the next side to get cooked.
• ·        Once it is done, add coriander leaves
• ·        Now delicious egg korma ready.
• ·        Serve hot with chopped coriander leaves garnishing.

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

INGRIDIENTS

·         4 oz. wide (pad thai) rice noodles

·         4 oz. green beans, cut on the diagonal into 1/4-inch-thick slices (to yield 1 cup)

·         1 Tbs. vegetable oil

·         1 Tbs. minced garlic

·         1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4-inch slices (to yield 3/4 cup)

·         1/2 tsp. kosher salt

·         2 Tbs. fish sauce

·         1 Tbs. minced fresh ginger

·         1 Tbs. granulated sugar

·         1 tsp. minced red or green serrano chile

·         2 oz. white or cremini mushrooms, thinly sliced (to yield 1 cup)

·         1 tsp. (or more) chicken broth or water, if needed

·         1/4 cup roughly chopped fresh basil

·         2 Tbs. roughly chopped fresh mint leaves

·         1 lime, cut into wedges for serving

METHODS:

Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).

Meanwhile, prep the rest of the ingredients.

Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.

Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the chicken. Season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.

nutrition information (per serving): 
Size : based on two servings; Calories (kcal): 410; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 1.5; Protein (g): 19; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 63; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1910; Cholesterol (mg): 35; Fiber (g): 4;

Pepper Mushroom fry (Milagu Kaalaan varuval)

Ingredients:

1/2 lb baby bella mushrooms(you can also use regular button mushrooms)
3 tsp black pepper
2 tsp fennel seeds
2 tsp cumin seeds
2 tbsp oil
1 onion, finely chopped
1 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tomato, chopped
2 sprigs curry leaves
1/4 cup cilantro, chopped
lime, to taste
                                                                                   salt, to taste

Method:

Clean the mushrooms with a kitchen towel and quarter them. Set aside.

Place a dry pan over medium low heat. Add the black pepper and roast until a nice aroma comes out and the peppers start to pop. Remove, set aside. Add the fennel seeds and roast until golden brown. Remove, add the cumin seeds and roast them until a nice aroma is released. Let the spices cool down a bit. You can then powder them coarsely in a mixie or a coffee grinder. If you have a mortar and pestle that’s the best to use. The key is to not over roast the spices, otherwise they turn bitter and to make sure you powder it coarsely and not too fine.

Heat the oil in the same pan. Add in the chopped onions. Saute until the onions are golden brown and translucent. Add the ginger garlic paste and cook until the raw smell disappears. Add the quartered mushrooms and saute until golden brown. This takes about 6-8 minutes. Do not add salt as it would bring out the water and you will not be able to get a good sear on the mushrooms. When the mushrooms are golden brown and fried well, add the turmeric powder and salt. This may give out some water. Continue cooking until the mushrooms are well cooked and the water is absorbed.

Add in the chopped tomatoes and saute for a couple of minutes. You want the tomatoes to be just cooked, but not mushy. The tomatoes add a nice dimension of flavor in this dish, and you should be able to see and taste the tomato pieces in the dish. Finally, add in the coarsely powdered spices and saute for another 5 minutes, until the flavors are absorbed by the mushrooms. Continue cooking until all the water rendered by the tomatoes are gone and the mixture is dry. Add in the curry leaves and the cilantro. Mix to combine. Squeeze the lime on the mushrooms just before serving for a perk of fresh flavor. This goes well with chapati as well as rice dishes.

Hyderabadi Mushroom Dum Biryani

Lets go ahead and get into action and make a quick Biryani.

For the Rice:

Ingredients:

1 and 1/2 cup of Basmati Rice
1/2 tsp salt
1 bay leaf
1 cinnamon stick
1 tsp oil

Method:
Wash and cook the rice with 3 cups of water.The rice should be cooked till almost done but not fully done.
Once cooked,remove the whole spices and keep aside.

For the gravy:
Ingredients
3 and 1/2 cups mushroom slices
1 big onion finely sliced
2 green chilies slit
1 tomato-sliced
1 tbsp ginger paste
1 tbsp garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/4 cup thick yogurt
1/4 cup chopped coriander leaves
salt to taste
2 tbsp oil

whole spices
1 bay leaf
1 tsp fennel seeds
1 big cardamom
2 small cardamoms
1 star anise
1-2 maze strand
few saffron strands(soaked in a tbsp milk)

For Garnish
Fried onions and fried cashews
few sprigs of coriander or mint

Method:
Marinate the mushrooms with all the ingredients for the gravy except the oil  for about 2 hours.

In the pressure cooker or deep thick pan,heat the oil and add the whole spices.Allow it to splutter.

Now add the marinated mushrooms and cook in medium speed until it cooks well and leaves the raw smell.

Cook for another 5-8 minutes in simmer,until the gravy leaves excess water(from onion and mushroom) and thickens.


Once the gravy is done,remove a part of it and spread the remaining evenly to bottom of the pan,this will be our mushroom layer.
Top the mushroom layer with an even layer of cooked rice.

Pour over the half of saffron soaked in milk with few sprigs of coriander leaves.


Repeat an other layer of mushroom,followed by rice,saffron and coriander.

Finally add a tbsp of melted ghee(optional).

Now close the cooker or pan with the  lid,sealing the edges with wheat dough.Place a heavy weight like mortar(filled with water) on top of the lid to retain the dum.


Cook the Dum Biryani in simmer for 20 minutes.
The water in the mortar would be hot and the sealed dough would be cooked and peeling off by now.
Remove the lid.Slowly mix the rice and gravy with fork.Do not over mix.
Garnish with fried Cashew nuts and fried onions and Serve Hot.