Methi Panner Paratha

Methi Panner Paratha!
A very easy and super soft Paratha for breakfast...which can be served with tomato sauce, curd, raita, chutney...

Ingredients:
Methi / Fenugreek leaves - 1/2 bunch
Paneer / Cottage Cheese - 150 grms
Chopped onions - 1 medium size
Whole wheat flour - 2 cups
Red chilli powder - 1 tsp
Cumin / Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - as required
Salt to taste
Water to kneed the dough..

Method:

# Mix salt with whole wheat flour and prepare a dough for chapati or paratha.

# Heat a pan add little oil, add chopped onions and saute.

# Add washed and roughly chopped methi or fenugreek leaves.

# Add red chilli powder, turmeric powder, salt, garam masala, jeera powder and mix well.

# Add panner and saute well, till it becomes dry...

# Make small balls of wheat flour dough.

# Roll into small roti or chappathi.

# Place the filling in....one rolled roti.. and cover it with another roti.. press the sides well and again roll it to make the Paratha.

# Heat your tava or non-stick pan and place your Paratha..

# Cook well on a medium flame.... add oil or butter.

Serve with ketup / curd / chutney...
Pl. do try and provide your comments.
Thank you!

Cocoa Burfi / Choco Fudge

Cocoa Burfi / Cocoa Fudge
A very easy and simple sweet for Diwali...as it takes just 5-10 min to prepare.. even begginer's can try..

Ingredients:

Cocoa powder - 1 tablespoon
Besan / Gram flour - 1/2 cup
Sugar - 1 cup
Ghee - 2 tablespoons
Refined oil - 2 tablespoons
Finely chopped Almonds - for garnish

Method:

# Heat a pan add oil and ghee (it should be heated).

# Add gram flour/besan, and cocoa powder and mix well. Switch off the stove.

# In another pan, add sugar, and 1/4 cup of water and prepare a sugar syrup with 2 string consistency.

# Add the gram flour and cocoa mixture into the sugar syrup and go on stirring... 

# In just 5 min, the mixture will become thick and froth starts arising, on sides of the pan...
# Grease a plate with ghee or oil, and pour the mixture.

# Sprinkle chopped almonds and once it comes to room temperature, cut into desired shape.

Pl. do try and provide your comments.
Thank you!

Sweet Karamani Sundal ( sweet Lentil Beans Sundal)

Sweet Karamani Sundal ( Sweet Lentil Beans Sundal)

This Sundal is prepared on Saraswati Pooja during Navaratri and also for Poonyavachanam.....

Ingredients:

Karamani / Lentil Beans - 1 cup
Jaggery - 3/4 cup
Cardoman powder - 1/2 tsp
Dry ginger powder - 1/2 tsp
Grated Coconut - 1/2 cup

Method:
# Dry roast karamani / lentil beans till nice aroma comes.

# Soak it for atleast 1/2 hr.

# Cook the karamani / lentil adding enough water.

# Heat a pan add jaggery and 1/4 cups of water....let it boil well and strain it. 

Once the jaggery becomes thick add it with the cooked lentil beans / Karamani.

# Add grated coconut, cardoman powder, dry ginger powder and mix well.

This is ready to serve.
Do try and provide your comments.
Thank you!

Paasi Parupu Sundal / Moong Dal Sundal

Paasi Parupu Sundal / Moong Dal Sundal

A very healthy Sundal, recipe.... Paasi Parupu or moong dal, is really delicious and full of nutrients...but many of us, do not try this Sundal as it is quite tricky / sticky to prepare...

 Today I will share step by step instructions to make Paasi Parupu Sundal.. which you can serve, not only, for Navratri but for snacks or for tea time.

Ingredients:
Paasi Parupu - 1/2 cup
Grated coconut - 2 tablespoons
Green chillis - 1 or 2
Asafoetida - 1/2 tsp
Turmeric - 1/2 tsp
Mustard - 1 tsp
Sundal Podi / Curry powder - 1 tsp
Curry leaves few
Oil for seasoning

Method:

# Soak Paasi Parupu / Moong Dal for 1/2 hr in water.

# Stain the water. In a pan add 2 cups of water and boil well.
# Add soaked Paasi Parupu / Moong Dal to the boiling water. Add turmeric.

# Let it boil for 10 min and switch off the stove.

# Strain the Parupu / dal in a strainer.

# Check whether it is cooked.

# Heat a pan, add oil, mustard when it spluter, add strained Paasi Parupu / Moong Dal, salt, green chillis, Asafoetida, sundal podi / curry powder, grated coconut and mix well. Add curry leaves.

Do neivedhiya and serve..
Pl. do try and provide your valuable comments.
Thank you!
#

Kondakadalai Sundal / Chick Peas Sundal

Kondakadalai Sundal / Chick Peas Sundal

Navartri means Gollu or Gomba... For nine days, need to prepare different varieties of Sundal which are really healthy and nutritious.

Kondakadalai / Chick Peas Sundal is everyone's favourite.

Ingredients:
Boiled Chick Peas - 1 cup
Mustard - 1 tsp
Urud dal - 1/2 tsp
Red chilli - 1 or 2 no
Sundal Podi / Curry Powder - 1 tsp
Grated coconut - 2 tablespoons
Asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil for seasoning

Method:

# Heat a pan add oil, mustard when it spluter, add urud dal and red chilli.

# Add boiled Chick Peas, turmeric powder, salt, Asafoetida mix well.

# Add grated coconut, Sundal Podi/Curry Powder, Curry and mix well.

Do neivedhiya and serve.
Pl. Do try and provide your comments.
Thank you!

Curry Powder / Sundal Podi

Curry Powder / Sundal Podi!

During Navratri we prepare different varieties of Sundal for Neivedayam.
This Curry Powder or Sundal Podi can be used not only for Sundal but also for any vegetable curry, fried curry, dry curry, gravy, sabji, thickening for Sambar or dal etc.

Ingredients:
Dhania / Corriander seeds - 1 cup
Red chillies - 25-30 nos
Black gram / Urud dal - 1 1/2 tsp
Bengal Gram / Chana dal - 2 tablespoons
Pepper - 1 tsp
Jeera / Cumin - 1 tsp
Mustard - 1 tsp
Fenugreek / Methi seeds - 1 tsp
Curry leaves few

Method:
We need to dry roast one by one all ingredients.
# Heat a pan or kadai, dry roast dhania, till nice aroma comes, and remove it.
# Dry roast, urud dal and channa dal, methi, pepper, mustard, on medium flame.

# Once the above ingredients are half roasted, add red chilli and wait till mustard spluter, remove it.
# Dry roast curry leaves.
# Once the dry roasted ingredients comes to room temperature make a fine powder in mixie.

Can be stored in an airtight container for more than 2 months.

Please do try and provide your comments.
Thank you!