Thursday, April 2, 2020

Karupatti Kuzhi Paniyaram | Sweet Paniyaram Using Dosa Batter

Karupatti Kuzhi Paniyaram, a delicious and quick to make sweet/snack with dosa batter. Traditionally,  separate batter is prepared to make the kuzhi paniyaram, but here in this recipe, we 're going to use the regular dosa batter. Still it tastes as awesome as the traditional one.  More than kara kuzhi paniyaram, this sweet version of kuzhi paniyaram is my favorite. Amma makes this often for breakfast in addition to dosa and we grew up eating this alone for breakfast in the weekends,it was like our kind of donut breakfast. But now a days, i'm not making this often mainly because of the rare availability of karupatti in the places that i have been living for the past few years. Whenever i have seen them in grocery store, immediately i would grab them for making this karupatti paniyaram and karupatti coffee. Sometime the flavor and taste of the karuppati that are available here would slightly differ from taste and flavor that i'm used to, so making this paniyaram is a very sight at my kitchen now a days.

Few months back, bought the karupatti from the local indian store and it's flavor and taste are so much like the one that i'm used to, so i have been using that in ration and try to keep it as long as i can :-), already made this paniyaram twice in the last one month. If you haven't tried this sweet version of paniyaram do give it a try, no need to make any special batter, dosa batter simply works fine, make sure that the batter is thick. Now let's check out the recipe.

Karupatti Kuzhi Paniyaram

Preparation Time : 5 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Karupattai Kuzhi Paniyaram, Sweet Kuzhi Paniyaram,Kuzhi Paniyaram, Jaggery Paniyaram,Palm Kuzhi Paniyaram,Chettinad Kuzhi Paniyaram Karupatti Kuzhi Paniyaram, a delicious and quick to make sweet paniyaram with dosa batter. Traditionally, separate batter is prepared to make the kuzhi paniyaram, but here in this recipe, we 're going to use the regular dosa batter.
Dosa Batter - 1 cup
Karupatti/Palm Jaggery - 1/2 cup
Water - 2 tbsp
Grated Coconut - 1 tbsp
Cardamom powder - 1/4 tsp
Oil/ghee - for frying
* See the notes section at the end for all tips to get perfect fluffy paniyaram

Take the dosa batter from the refrigerator(if you have to) and let it come to room temperature. In a sauce pan, add the karupatti and water and heat it in low flame.Let the karupatti melt and then the strain the karupati syrup in to the dosa batter, next add grated coconut and cardamom powder.Mix it all well together. Heat the paniyaram pan with little oil in each hole.Pour the batter in each hole and cover cook(optional) it for few mins.And then gently flip into the other side with small wooden stick/skewer and cook till it's golden brown. Remove on to the plate.Tasty Karupatti Paniyaram is ready. 
  • Don't add more water for making karupatti syrup, it will make the batter dilute.
  • Instead of palm jaggery, regular jaggery can also be used
  • Cook it in low flame, otherwise it's easily get burnt in the bottom because of the sugar in it.
  • No need to check for any syrup consistency here, just let it melt is enough.
  • Crush the karuppati in hand motor and pestle and then add into sauce pan for easy melting.
  • Personally i like to use sesame oil for this paniyaram more than ghee. Use ghee if you prefer that flavor.
  • Instead of grated coconut, you can used coconut bits also if prefer some crunchiness in between.
  • Serve it hot or cold, it tastes good in either way. But i prefer to have it straight from the stove.
Continue Reading »

Tuesday, March 31, 2020

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese. ST is not a big fan of paneer, to be precise, he didn't like it all and for me, i like it but not so crazy about it, so paneer dishes are rare at home. But ever since started making  malai paneer at home, we both really enjoy eating paneer dishes occasionally at home. With the store bought paneer, whatever the tips and tricks i had followed, never able to make soft paneer dishes. Always ended with chewy paneer and didn't blend with curry at all. After all this year of cooking, finally realized unless the paneer are soft, whatever you do, it doesn't work. My search of making soft paneer at home ends with this malai paneer recipe, i'm not exaggerating here, honestly, the paneer is so soft and literally melt in your mouth. And whatever the dish you add, it incorporates well with the dishes. As it is, paneer is very bland, so it works well with all flavors. 
Now coming to the palak paneer recipe, i have followed my veg palak recipe with little tweaks and made this palak paneer, it was awesome with creamy texture & wonderful spinach flavor. To get that vibrant green color on the curry, few things need to be  taken care. First, the spinach should be fresh and green, personally i like to use baby spinach for its bright color. Second, don't cover cook the spinach, it changes its color. Third, adding little sugar in blanching and cooking the puree helps to retain the color. Ok, that's it, now let's check out this delicious palak paneer recipe. 

Palak Paneer | Indian Cottage Cheese in Spinach Curry

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Palak Paneer, Malai Paneer, Spinach Curry,Indian Cottage Cheese, Paneer in Spinach puree, Spinach Paneer Curry, Paneer Gravy,Palak Curry,Creamy Palak Paneer,Best Palak Paneer,Easy Palak Paneer Recipe Palak Paneer, a creamy, healthy and delicious curry made from spinach puree and indian cottage cheese.
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1 
Paneer - 1 cup
Garlic - 2 +2 cloves
Ginger  - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
Cumin seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 to 3/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste
Sugar - 1/2 tsp
Dried kasthuri methi - 1/2 tsp
Lemon Juice - 1 tsp(optional)
Cream - 2 tbsp + more for serving.

First let's blanch the spinach, bring the water to boil in a sauce pan, add 1/2 tsp of salt & sugar.Add the spinach, let it in boiling water 30 -40 secs, remove from the heat immediately. Drain the water.And run it under cold water for few mins to stop further cooking instantly & keep it aside.Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the cumin seeds, onions and garlic(2 finely chopped), saute till onions became translucent.In a mixie jar add the spinach, tomato, ginger and the remaining garlic and grind into smooth paste.Add the spinach puree and the spices (turmeric, red chili,coriander & garam masala powder),salt & sugar. Give a good mix.Let it simmer for few mins and then add the the paneer,cream & kasthuri methi and keep it in flame for further 2 mins.Switch off the flame and squeeze a little lemon juice(optional) .Tasty and healthy Palak Paneer is ready to serve. Drizzle some cream on top before serving. Serve it with your favorite indian flat bread or with rice.We had it with lachha paratha.
  • Adding sugar into spinach while blanching helps to retain the color.
  • Cream gives richness to the curry.
  • For vibrant bright green color, baby spinach is used.
  • Instead of oil, butter can also be used for more richness.

Continue Reading »

Wednesday, March 25, 2020

How to make Barley Idli and Dosa | Breakfast recipe

Barley Idli and Dosai, a healthy and tasty breakfast made from barley, rice and urad dal. Idli & dosai is a staple breakfast/dinner food in South Indian households. Whenever any new grain was introduced to me, the first thing that i thought of could be whether it is possible to make idli or dosai with it ? Guess, it's typical south indian thing, many of us are so used to idli and dosa and can't live without it !!! So, this barley idli and dosa is the newest addition to our breakfast. Both idli and dosa turned out good. The idlis are so soft and spongy. Dosas are also crispy and delicious. If you haven't tried idli and dosa with barley before, do give it a try if you have barley in hands right now. In general, i'm not so keen on micro dissecting the nutritious value of every grain, always believe in eating as much as diverse whole food and home made !!! So if you  would like to know the benefit of barley , google will help you :-)

Given the current circumstance, almost every store in our area are out of idli rice, so i have been making idli and dosa with all types of grains that i have in my pantry like this barley, ragi and so on. Though i have stock of idli rice that would last for a month, the cautious level is so high now than ever, so mindful in consuming what i have in stock with the thought of empty shelves in the stores or when it would be restocked again. Those who knew us personally might knew that how often we move from one place to another, so we're so used to live in hotels and shared accommodation for up to month with limited supply of grocery and cooking vessels before finding place for us in the new city/state/country :-). With all that experience, i'm always little conscious in what we consume without wasting anything, but the current situation would bring another level of awareness that will last for lifetime, i guess !!! Ok, the last line may sounds like philosophy, i knew !!!, now let 's move on to the recipe and see how to make barley idli and dosa !!!

How to make Barley Idli and Dosa

Preparation Time : 10 hrs | Cooking Time : 20 minsServes : 4 to 6 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Barley idli, Barley Dosai,Barley Dosa, Barley Idli batter, Barley dosa batter, Breakfast, South Indian Barley Idli and Dosai, a healthy and tasty breakfast made from barley, rice and urad dal. Idli & dosai is a staple breakfast/dinner food in South Indian households.
Barley - 1 cup
Idli Rice - 1 cup
Urad dal - 1/2 cup
Fenugreek Seed - 1/2 tsp
Salt - 1 tsp
Water - 1 to 1.5 cups

Previous night itself, measure and take barley, rice & urad dal  in a bowl.Next add the fenugreek seed, wash them all thrice and soak it  in the water for overnight. Keep the bowl in kitchen counter, no need to refrigerate.In the next morning discard the soaked water and add it all into mixie jar in batches along with water and grind it into smooth batter.Pour the batter into the bowl and add salt, mix it well with hand.Cover the batter with lid and let it ferment for 6 to 8 hrs in a warm place(i have kept it in oven with lights on). Once fermented, the batter is ready to make idli & dosa. For idli, pour the batter into idli mould and steam it for 5-8 mins.For dosa, add more water into batter and make it as easily pouring consistency and make dosa as regular batter.Tasty & healthy Barley idli & dosa are ready. Serve it with sambar and/or chutney & podi.
  • Unlike regular idli/dosa batter, it ferments quickly.
  • Barley idlis are not as white as regular idlis, it's little dull in color.
  • Depends on the weather conditions, fermenting time varies.
  • If you're making idli after refrigerate the batter, make sure to bring the batter into room temperature, otherwise the idlis won't be soft.
  • Always take the needed batter in a separate bowl and keep the remaining in the refrigerator immediately.
  • For dosa, add more water to the required batter only, don't add water to the whole batter.
  • The batter stays well for 3-4 days in refrigerator, I haven't tried storing the batter more than 4 days.
Continue Reading »

Monday, March 23, 2020

Spicy Diamond Cuts | Savory Aata Biscuits | Tea Time Snack

Spicy Diamond Cuts, a crunchy and tasty snack made from the aata/ wheat flour. It's one of our favorite tea time snack and can be easily prepared with the available ingredients in the pantry. Already I had a recipe of spicy diamond cuts made with maida/all purpose flour. This one that i'm sharing today is prepared with aata. ST is very fond of this snack, when he was a school goer, he with his sister & brother used to make this as after school snack and he recollects that they only used aata to make this snack. So depends on the mood, i used to make either with aata or maida. Both tastes equally good on its own way. If you're looking for quick tea time snack, do give it a try. It's crunchy and pair well with a cup of tea and also stays well for a week or more in air tight container.

Spicy Diamond Cuts | Savory Aata Biscuits

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Snack | Recipe Cuisine: Indian
Spicy Diamond Cuts, tea time snack,Savory Biscuits,Diamond Cuts,Aata biscuits,Thukada Spicy Diamond Cuts, a crunchy and tasty snack made from the aata/ wheat flour. It's one of our favorite tea time snack and can be easily prepared with the available ingredients in the pantry.
Aata/Wheat Flour - 1 cup
Turmeric powder - 1/8 tsp
Red chili powder - 1/2 tsp
Ajwain/omam - 1/2 tsp
Ghee/ Butter - 2 tsp
Salt - to taste
Oil - for frying
Water - to kneed dough

Measure and take the flour in a bowl, add turmeric, red chili powder, ajwain, salt & ghee into it.Mix it well with your hand until it looks crumble, the add the needed water and make a soft dough like chapathi. Let it aside for 10 mins.Then divide the dough into 4 equal parts, take a dough ball and roll into thin sheet with rolling pin. Cut the dough sheets into small diamonds using sharp knife. Do the same for the remaining dough. Heat the oil for frying and add the diamond shaped dough in batches and fry till it's crunchy. Drain it on paper towel.Tasty spicy diamond cuts are ready to serve. Let it cool completely and store it in airtight container.
  • Always fry in medium flame for even coloring.
  • Instead of ajwain/omam, cumin or sesame seeds also can be used.
  • The dough shouldn't be sticky, otherwise it absorbs lot of oil.
  • To retain the crunchiness, store it in airtight container. It stays well for a week and more.

Continue Reading »

Friday, March 20, 2020

Thengai Bun | Coconut Bun | Dilpasand

Thengai Bun, a soft bun with delicious sweet coconut & tutti frutti stuffing inside.It's one of the famous bun that you can find in almost all bakeries in Tamilnadu,India. In bakeries across tamilnadu, there are two types of coconut buns are famous, one is bun with butter & coconut flakes on the top and the other type is this coconut stuffed buns. Out of those varieties, the coconut stuffed buns are my favorite. Usually it's in high demand on bakeries and available in only limited time. 

During my last visit to India, in tiruppur(my inlaws place), i had tasted the best coconut bun from some famous bakery(forgot the name). Entire kongu region itself has lot of bakeries in every corner of the street.  Even two days back on facebook, some one mentioned, there is no use of closure of colleges and schools in kongu region unless the bakeries are closed to avoid the outbreak of corono virus. Honestly, it's 100% percent true. If you're from that region, you might knew this already. Ok, coming back to the recipe, first, ever since i had started baking the pav bread using Tangzhong method, i'm quite confident in making soft and fluffy buns at home without eggs. So here in the recipe, i have used the same technique for making the bun and it turned out so soft and fluffy
Second, for the filling, here in the recipe i have used coconut flakes instead of fresh coconut. I have made these with both fresh coconut and coconut flakes, both are equally good. Using fresh coconut makes the juicy inside, on the other hand using coconut flakes increase the self life of the bun. As i had coconut flakes sitting idle in my pantry for a while, just used to make it.  So whatever you have, you can use them to make this delicious thengai bun. Last, here i have made them as small buns, it need little patience to make them as individual small buns. Instead you can divide the dough into two, flatten the dough, spread the filling on one and cover it with other & seal the edges. Once baked, slice & serve. That's the quick way of making this bun.  Ok, now let's check out on how to make this delicious thengai bun.

Thengai Bun | Coconut Bun | Dilpasand

Preparation Time : 2 hrs | Cooking Time : 20 minsServes :
Recipe Category: Bun | Recipe Cuisine: Indian
Thengai Bun, Coconut Bun, Bakery Thengai Bun,Dilpasand,coconut,baking,eggless thengai bun Thengai Bun, a soft bun filled with delicious sweet coconut & tutti frutti stuffing inside.It's one of the famous bun that you can find in almost all bakeries in Tamilnadu,India.
All purpose flour - 1 cup minus 1 tbsp
Sugar - 1 tsp
Salt - 1/4 tsp
Instant yeast - 3/4 tsp
Butter - 2 tsp
Water - as needed for dough
For the flour roux
All purpose flour - 1 tbsp
Water/Milk - 1/4 cup
For the stuffing
Unsweetened coconut flakes - 3/4 cup
Tutti frutti - 1/2 cup
Sugar - 1/3 cup
Cashews - 2 tsp
Raisins - 2 tbp
Ghee - 1 tsp
Water - 2 tbsp
Cardamom powder - 1/4 tsp

Measure and take one cup of flour, take one tbsp of flour from that and put it in a sauce pan.Add 1/4 cup of water into the sauce pan and place it on heat, stir it continuously until it's thick mass. Remove from the flame and let it cool a bit.In the remaining flour, add the yeast, salt & sugar, mix it well. Then add the melted butter and the prepared flour roux,mix it well with hands. Add more water in to the flour and make a slightly sticky dough. Transfer the dough into the greased working surface.Knead the dough for 3-5 mins or until the surface is smooth.Place it on the bowl and apply some oil on top and let it sit aside for 2 hrs or until it's doubled in size.In the mean time, let's prepare the stuffing. Heat the pan with ghee, add the cashew and raisins, roast till the raisins are puffed up, then add the sugar, coconut, tutti frutti,cardamom powder and water. Mix it all together.Let it in the flame for 2- 3 mins or until the sugar melts and it become a thick & sticky mixture. Let it cool completely. Take the dough and punch out the gas, divide the dough into 8 equal parts.Take a dough ball, stretch it a little with rolling pin or hands, place the stuffing in the center and close the edges.Pinch together the edges well. Keep the sealed edges downside and roll the dough between your palms until it smooth on the surfaces. Place it on the parchment lined baking tray.Preheat the oven at 350 F.Cover the tray with kitchen cloth and let it proof for another 20 mins.  Brush the top with some milk.
Place it on the oven and bake it for 20-22 mins. Brush the top of the bun with butter when it's hot.
Tasty and Soft Thengai Buns are ready. 

  • While preparing the roux, make sure to stir it continuously, it tends to clump together at the bottom quickly.
  • Cool the roux completely before use it in the dough.
  • Kneed the dough well  to get that soft , smooth & non-sticky dough. 
  • Instead of coconut flakes, fresh coconut can also be used.
  • Add more or less of tutti frutti as  per your like.
  • To make flour roux, milk can also be used.
  • Stays good for upto 5 days in refrigerator.
  • Keep the leftover at refrigerator and warm it up in the microwave for 15 sec before serving.
Continue Reading »