Tuesday, October 15, 2019

Veg Palak for Roti & Chapati | Spinach Curry with Vegetables

Veg Palak, a delicious and healthy curry made from the spinach puree and vegetables. This curry is so similar to Palak Paneer, instead of paneer, here vegetables are used and it tastes great with roti, chapathi and pulao. In today's recipe, i have used mixed vegetables, but you can make this with one/two vegetables too. Potato and/or peas combination tastes well with this curry. If you haven't tried this curry before, do give it a try, it's absolutely delicious and way more healthier than the other curries. Now let's check out on how i have prepared this yummy curry.    



Veg Palak for Roti & Chapati

Preparation Time : 10 mins | Cooking Time : 20 minsServes : 3 to 4 
Recipe Category: Curry | Recipe Cuisine: Indian
Veg Palak, Palak Curry, Spinach Curry, Vegetable Curry,Side dish for roti & Chapati Veg Palak, a delicious and healthy curry made from the spinach puree and vegetables. This curry is so similar to Palak Paneer, instead of paneer, here vegetables are used and it tastes great with roti, chapathi and pulao.
Ingredients
Spinach - 2 cup
Onion(small) -1
Tomato(small) - 1 
Mix veg* - 1 cup
Garlic - 2 +2 cloves
Ginger  - 1/2 inch piece
Oil - 1 tbsp
Cinnamon - 1 inch piece
Cloves - 4 
Cardamon -1 
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
Coriander leaves - few
Cream - 1 tbsp
* I have used potato,carrot,mushroom,peas,capsicum & cauliflower

Procedure
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.And run it under cold water for few mins to stop further cooking instantly & keep it aside. Cut all the veggies into small pieces. Heat the oil in a sauce pan, add cinnamon, cloves and cardamon into it and fry for 30 secs.Then add the onions and garlic(2 finely chopped), saute till it became translucent, then add the veggies. Next add the spices(turmeric,red chili,coriander and garam masala powder ) and salt(just enough for veggies) in to the veggies. Mix it together well and then add 1/2 cup of water.Cover the pan with lid and let the veggies cook. In the mean , put the spinach, tomato, ginger and the remaining garlic into the mixie/blender jar and grind into smooth paste.Once the veggies are cooked, add the spinach puree. Give a good mix.Then add a tsp of sugar and salt to taste. Let it simmer for few mins.Finally add the crushed kasthuri methi & cream, (I have used dried peas, so precooked them in pressure cooker already and add them now). mix it well and switch off the flame.Tasty and creamy Veg Palak is ready.
Notes:

  • Adding sugar into spinach while blanching helps to retain the color.
  • Cream gives richness to the curry
  • Even without cream also, it tastes good.
  • Add more or less of veggie as per your liking.
  • Instead of oil, butter can also be used for more richness.
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Friday, October 11, 2019

Homemade Pumpkin Bread | Pumpkin Bread

Homemade Pumpkin Bread, a delicious, soft and quick to make bread with wonderful flavor. I had tasted pumpkin/banana bread from the cafe often and really liked it much. Though i had baked banana bread at home often, recently only i started to bake this delicious pumpkin bread. It's a instant hit at home. They are super soft and mildly sweet, tastes best with cup of coffee/ tea. In the given recipe, you can increase the sugar quantity up to 1 cup for more sweet.   

Here in today's recipe, you can use home made / store bought pumpkin puree. If you're using store bought pumpkin puree, it's quite thick than the home made, so if needed add couple of tbsp of milk to get the correct consistency of batter. Serve this bread after couple of hours of baking, that's when the flavor get intensified and tastes best. The leftovers can be stored in refrigerator/freezer for later use. Microwave it for 20-30 secs and it tastes as good as fresh. 

Pumpkin Bread

Preparation Time : 10 mins | Cooking Time : 1 hr | Makes : 2 small loaf 
Recipe Category: Bread | Recipe Cuisine: International
Pumpkin Bread, Bread, Pumpkin Puree,Baking Homemade Pumpkin Bread, a delicious, soft and quick to make bread with wonderful flavor.
Ingredients
All purpose flour - 1 cup
Pumpkin Puree - 1 cup
Sugar - 3/4 cup
Egg - 1 
Butter - 1/3 cup
Salt - 1/4 tsp
Cinnamon powder -1/2 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
Baking Soda - 1/2 tsp

Procedure
First take the butter in a bowl, whisk it well and then add the sugar.Mix it with butter well and then crack open a egg and mix it until it's creamy. Next add the pumpkin puree and give a good mix and then add the flour.And all the spices ( cinnamon, cloves & nutmeg), baking soda and salt. Mix it all together.Preheat the oven at 325 F and then grease the baking tin with butter and dust it with flour, keep it ready. Transfer the batter into baking tin and bake it for 50-60 mins or until the tooth pick inserted in the center comes out clean.Let the pumpkin bread to cool and then cut into thin slices.Delicious pumpkin bread is ready.


Notes:
  • Instead of all this spices, you can use 2 tsp of pumpkin mix.
  • Don't over bake the bread, otherwise it became very dry
  • If your batter is too thick, add couple of tbsp of milk. 


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Tuesday, October 8, 2019

Home made Pumpkin Puree | How to make Pumpkin puree at home

Home made Pumpkin Puree, easy to make puree from the scratch and it's far better than store bought pumpkin puree. As fall season is in peak here now, all stores are stocked up with varieties of pumpkin in different size and also all the bakeries  and cafe in the town has introduced pumpkin flavor in their menu, all this tempted me to try something with pumpkin. 
As i went though the pumpkin recipe online, every one calls for pumpkin puree, instead of buying the canned one, i thought of making at home. Pumpkin Puree can be made from baking, boiling or steaming of pumpkin easily. Here in today's recipe, i have used steaming method to make the pumpkin puree. It turned out so good and had used them in pumpkin bread, it tastes so delicious. Stay tuned for pumpkin bread recipe, will update here in a day or two. Now let's check out how to make this pumpkin puree. 

Home made Pumpkin Puree

Preparation Time : 10 mins | Cooking Time : 25 minsMakes : 2 cups 
Recipe Category: Puree | Recipe Cuisine: Global
Pumpkin Puree, Puree,Steamed,How to,Basics Home made Pumpkin Puree, easy to make puree from the scratch and it's far better than store bought pumpkin puree. Pumpkin Puree can be made from baking, boiling or steaming of pumpkin. Here in today's recipe, i have used steam method to make the pumpkin puree.
Ingredients
Pumpkin - 2 lb 

Procedure
Cut the pumpkin into thin slices, then remove the skin and the seeds and cut into small cubes.Heat the water in the steamer pot. Add the pumpkin in the steamer basket and place it on the pot.Cover the pot with lid and steam it for 20-30 mins until the pumpkins are tender.Switch off the flame and let the pumpkin to cool. Put the pumpkin into blender and grind into smooth puree.
Tada, Home made Pumpkin puree is ready.
Notes:
  • Make sure the boiling water doesn't touch the pumpkin basket.
  • Cooking time varies from pumpkin varieties and how small you cut the pumpkin.
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Thursday, October 3, 2019

Home made Malai Paneer | How to make Paneer at home

Paneer, a indian cheese made by curdling milk with lemon juice/vinegar. Unlike other cheese, paneer is easily made at home without any special ingredient or utensils. To make malai paneer, a small amount of cream is used in addition to the milk. Adding cream helps to increase the fat content of milk which in turn yield large quantity of paneer and stays super soft when compared to regular paneer. Once you tried this way of making paneer then you won't turn back to regular paneer or store brought ones.

Since we're from south Tamilnadu, we didn't get the chance to eat paneer while grew up. Paneer was first introduced to me when i was in chennai for work. To be honest, i was not quite fond of it earlier. After marriage when i started to cook, i bought the paneer from store and started to include in our meal,  it was chewy and very bland.I thought that the store bought paneer is the problem, so started to make at home, that too was not great.Even ST also didn't like paneer much hence i lost interest in making paneer at home. Every rarely tried some dishes with paneer for a change. Recently only i had heard about malai paneer and without much expectation i gave it a try, to my surprise it was so perfect and still i couldn't believe how soft the paneer is !!! It's just literally melt in your mouth. Now i understand that the softest paneer blends with the curry well and you don't feel that bland taste of paneer at all.  Now let's check out how to make this softest malai paneer. If you're beginner in cooking or first time making paneer, read the notes also before give it a try.

Home made Malai Paneer | Indian Cottage Cheese

Preparation Time : 4 hrs | Cooking Time : 20 minsMakes : 2 Cups 
Recipe Category: Cheese | Recipe Cuisine: Indian
Home Made, How to make, Malai Paneer, Paneer, Indian Cottage Cheese, Cottage Cheese, Paneer, a indian cheese made by curdling milk with lemon juice/vinegar. Unlike other cheese, paneer is easily made at home without any special ingredient or utensils. To make malai paneer, a small amount of cream is used in addition to the milk. Adding cream helps to increase the fat content of milk which in turn yield large quantity of paneer and stays super soft when compared to regular paneer.
Ingredients
Milk - 4 cups/1 litre
Cream - 200 ml
Lemon Juice - 3 tbsp

Procedure
First add the milk and cream in a sauce pan, mix it well and then turn on the stove & bring into boil.In the mean time, keep the colander lined with cheese cloth and lemon juice ready. Once the milk & cream mixture starts to boil, turn off the heat and then add the lemon juice slowly and stir. Once the milk curdles completely, immediately pour into the colander and keep it under cold running water for few mins and then squeezes out the water completely.Next gather all the paneer & try to shape as square and cover with cheese cloth.Now for resting the paneer, this is what i have used, take a plate and steamer plate. Place the steamer plate upside down over the plate. Then place the paneer on it, again place another plate on the paneer and put some heavy weight(i have used hand motor & pestle) on it. The whole setup helps to shape the paneer and the excess water is drained through the steamer plate and collected in the bottom plate. Leave it aside for 3-4 hrs or overnight at refrigerator.Soft Paneer is ready. Cut it to desired shape and use it in curries, starters, pulao and so on.
Notes:
  • I have used heavy cream with 35% fat content. It may also known as fresh cream or cooking cream.
  • No need to make the setup exactly like me, you can use whatever utensils available in your kitchen and shape the paneer.
  • All you need is one strainer/plate with holes to drain the water and some weight to put on the top.
  • Instead of hand motor & pestle, you can use any bowls filled with rice, wheat or sugar. That gives enough weight to shape the paneer.
  • Add lemon juice slowly, you may/may not need all the juices, once you see the clear water, stop adding the lemon juice.
  • Keep it under running water helps to cool down immediately and also remove the lemon flavor.
  • Cools down the paneer immediately gives you soft paneer, otherwise it's bit rubbery. 
  • You can store the remaining paneer in the ziplock bag at refrigerator for upto 10 days for fresh paneer. Planning to store for longer days, then freeze it.

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Monday, September 30, 2019

Mango Kesari | Mango Sheera | Mambazham Kesari

Mango Kesari, a quick to make sweet from semolina and mango pulp. Kesari is the most favorite sweet in our home, often make it for evening tea along with some savory snacks. To me, Amma makes the best kesari in the world, her kesari literally melts in the mouth like butter. I still clearly remember  that in my school days, whenever there was a small function in any one of our close relative's house, they would ask Amma to make kesari. Yep, her kesari was/is so famous in our family circle. Seeing her making this often at home make it easier for me to perfect it very easily.

Ever since heard about this mango kesari, i would like to  give it a try, but when comes to fresh mango, hardly i have any self control to stop from eating. Many times, i had bought the mangoes for trying out some sweet/dessert, but ended up in eating as it is.  So this time, i thought of making this using mango pulp that's available in the can. To my surprise, it tastes so good and keep on licking the spoon :-) . And also you no need to wait for mango season to make this, the readymade mango pulp can works as good as fresh ones for this kesari.

Mango Kesari | Mango Sheera | Mambazham Kesari

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rava - 1/4 cup
Mango pulp - 1/4 cup
Water - 1/4 cup
Sugar - 1/3 cup
Ghee - 1 tbsp
Cardamom - 1

Procedure
Heat a pan with ghee, add the rava and start roasting in low flame.In the mean time, heat 1/4 cup of water in a sauce pan and add the mango pulp into it. Let it comes to boil.Once the rava is aromatic, add the mango pulp + water into the rava and mix it vigorously, with a min, the liquid would be all absorbed and became a thick mass.Next add the sugar and mix, let the sugar melts completely. Cook till the mixture become thick.Powder the cardamom seeds and add into the kesari. Mix it well and switch off the flame.If you like, add some chopped pistachios on the top.Finger licking kesari is ready to serve. 

Notes:

  • You can easily double or triple this recipe.
  • Rava : liquid ratio is 1:2, you can add more or less of mango pulp as per you liking and adjust the water as required.
  • Instead of pistachios, you can use the roasted cashews too.
  • The liquid and the rava both should be hot while mixing together, that way it wont be any lumps.
  • While adding liquid into the rava, it sizzle and splatter a lot, keep safe distance from the stove and use long spatula to avoid the splattering on hands.
  • The given quantity make 2 small servings.
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