MATTAR PANEER / PEAS AND PANEER CURRY

                                                 I think my last few posts were desserts...........when i just viewed my blog i started thinking wheather it has become a dessert blog............so today iam posting a spicy north indian curry........this is an easy curry that goes really well with chapathis,naan and poori..............so try this nd enjoy.................

INGREDIENTS:

PANEER                    -250 GM
PEAS                          -1/2 CUP
ONION CHOPPED    -1 BIG
GINGER-GARLIC
PASTE                         -1 TBLSPN
TOMATO CHOPPED  -1 BIG
RED CHILLY PDR       -2 TSPN
CORIANDER PDR       -1 TSP
TURMERIC PDR           -1/2 TSP
GARAM MASALA PDR-1 TSP
OIL                                  -1 +1 TBLSPN
SALT TO TASTE
CORIANDER LEAVES TO GARNISH

METHOD:

1. ADD 1 TBLSPN OIL IN A KADAI AND SHALLOW FRY PANEER AND KEEP ASIDE
2. ADD 1 TBLSPN MORE OIL IN THE FRIED OIL AND ADD CHOPPED ONIONS AND SAUTE TILL GOLDEN BROWN
3. ADD GINGER GARLIC PASTE AND SAUTE FOR 5 MIN
4. THEN ADD TOMATOES AND SAUTE TILL OIL OOZES OUT FROM THE GRAVY AND TOMATOES ARE MASHED
5. THEN ADD ALL THE MASALAS AND SAUTE FOR 5 MIN
6. ADD PEAS AND 1/4 CUP WATER AND COOK TILL PEAS ARE DONE
7. AS I USED FRESH PEAS THIS TAKES ONLY 5 MIN.IF YOU ARE USING DRIED PEAS COOK BEFORE AND ADD
8. THEN ADD THE FRIED PANEER AND SAUTE TILL GRAVY IS THICK 
9. CHECK AND ADD SALT
10. REMOVE FROM FIRE AND GARNISH WITH CORIANDER LEAVES
11. SERVE HOT
12. ENJOY..................

PINEAPPLE UPSIDE DOWN CAKE

                    I know this post is a little late for fathers day.........but i deliberately didnt post it yesterday becoz i dont think i should love my father only on fathers day..............my father would always say about the pineapple upside down cake my mom used to make when we were small...........but now whenever i ask my mom about the recipe she says she cant remember it...........so i decided to make it for my sweet and loving dad...............i know he s in india and cant eat what i make here in doha but still i  made this thinking about him............as i take every single bite from this i think about you ony dad..............this is from your little daughter whoose hands you used to hold when i was small...............and i know iam still that little daughter in his mind..........isnt it true tthat we only know howmuch our parents loved us when we are parents.........so dad i love and will always love you...............missing you so much...................
this cake is for all those who miss their parents.....................
try nd enjoy...............

INGREDIENTS:

ALL PURPOSE FLOUR                     -1 CUP
BAKING PDR                                     -1 TSPN
DESSICATED COCONUT                 -1/4 CUP
EGGS                                                    -2
SUGAR                                                 -1/2 CUP
OIL                                                        -1/2 CUP
PINEAPPLE JUICE                               -1/2 CUP
CANNED PINE APPLE PIECES           -4
CHERIES

METHOD:

1. PREHEAT OVEN AT 180 DEGREES
2. BEAT TOGETHER EGGS AND SUGAR TILL CREAMY
3. ADD OIL AND BEAT TILL MIXED
4. SIEVE ALL DRY INGREDIENTS
5. ADD TO EGG MIX AND MIX WITH A SPOON
6. ADD PINEAPPLE JUICE AND MIX
7. GREASE A BAKING DISH WITH BUTTER AND LAYER WITH PINEAPPLE PIECES
8. ADD CHERRIES IN THE MIDDLE OF PINE APPLES
9. ADD THE CAKE MIX ON TOP OF THIS AND BAKE AT 180 DEGREES FOR 45 MIN
10. ALLOW IT TO COOL
11. ONECE COOLED INVERT TO GET PINEAPPLE UPSIDE DOWN CAKE
12. ENJOY..............

SENDING THIS TO FSF EVENT FATHERS DAY HOSTED AT DINNER RECIPES FROM SONIAS KITCHEN AND TO CELEBRATE SWEETS CAKES AT THE SAME BLOG......................

KADAI BHINDI /KADAI OKRA

                                  I always like kadai dishes............i dont know wheather its the unique taste or the easiness to prepare it that attracted me towards it.............maybe both.........my hubby likes bhindi/okra/vendakka in any form..........so i try out new dishes with bhindi whenever i come across a bhindi recipe...................this one is from the site VAH REH WAH .COM with some changes from my side..............any one who doesnt like bhindi will like them after trying out this recipe...........so try this and enjoy.....................


INGREDIENTS:


BHINDI/OKRA/VENDAKKA                           -250 GMS
ONION SLICED                                                 -2 SMALL
GINGER-GARLIC PASTE                                  -1TBLSPN
TOMATO CHOPPED                                          -2
CAPSICUM CUT INTO SMALLPIECES            -1
RED CHILLY PDR                                                -1 1/2 TSP
CORIANDER PDR                                                 -1 TSP
TURMERIC PDR                                                     =1/2 TSP
CORIANDER LEAVES TO GARNISH
SALT TO TASTE
OIL                                                                            -1 TBLSPN

METHOD:

1. WASH AND PAT DRY THE BHINDIS
2. CUT INTO FINGER SIZE PIECES
3. HEAT OIL IN A KADAI AND SHALLOW FRY THE BHINDIS
4. KEEP IT ASIDE
5. IN SAME OIL SAUTE ONIONS TILL GOLDEN BROWN
6. ADD GINGER GARLIC PASTE AND SAUTE
7. ADD TOMATOES AND SAUTE TILL OIL OOZES OUT
8. ADD ALL MASALAS ANDSALT AND SAUTE FOR 2 MIN
9. ADD CAPSICUM AND THE FRIED BHINDIS
10. ADD VERY LITTLE WATER TO PREVENT THE CURRY FROM BURNING OUT
11. SAUTE FOR 5 MIN AND TRANSFER TO SERVING PALTE
12. GARNISH WITH CORIANDER LEAVES
13. ENJOY.................

sending this to any one can cook hosted by ayeesha at taste of pearl city............

PINK PASSION OR WATERMELON SHAKE

                                                    In the summer we are always thirsty and try out different shakes or juices..............now in this part of the world were i live its so hot that every 10 min we have to drink something to keep our bodies from being drained out..............so to make my sonny boy drink water in some form i try out different shakes and juices..........and thankfully this is also the time were we get many fruits with high water content like the watermelons.............last day i brought a big watermelon and my son was really bored drinking the normal watermelon juice..........so itried out thisshake wit watermelons.......this was really tasty that all three of us ended up drinking so much that we missed our lunch.............so try out juices that we make at home rather than give children all those readymade juices whoose contents we are not even sure off.............

INGREDIENTS:

WATER MELON DESEEDED              -1/2 CUP
COLD MILK                                          -1 CUP
SUGAR                                                   -AS NEEDED
VANILLA ICE CREAM                          -2 SCOOPES


METHOD:

MIX ALL THESE IN A MIXIE AND SERVE COLD...............WATER MELON SHAKE IS READY..............

PAZHAM CURRY OR SWEET BANANA CURRY

                                  This pazham curry is one of the common breakfast in kerala with idiyappam [rice hoppers ].when we are abroad away from our home we will miss all these special treats of kerala............last time i went for vaccation i bought those idiyappam maker............then i started making this curry with  idiyappams...........in different parts of kerala they give different names for this curry.............in my side they call this aanam kachiyathu.in my hubby side its called pazham curry............in one cokery book i saw the name as chendamuriyan.................whatever the name this is one of the classic recipes of kerala passed on from generations..........so try nd enjoy...............

INGREDIENTS:

RIPE BIG BANANAS                           -2 CUT INTO SMALL PIECES
THICK COCONUT MILK                    -1 CUP
SUGAR                                                   -AS NEEDED
CARDAMOM PDR                                 -1 TSP
SHALLOTS CHOPPED                           -1 TBLSPN
GHEE                                                        -1 TBLSPN
SALT A PINCH

METHOD:

1. COOK BANANAS WITH LITTLE WATER AND A PINCH OF SALT
2. WHEN IT IS FULLY COOKED ADD COCONUT MILK AND COOK FOR 5 MIN
3. ADD CARDAMOM PDR AND SUGAR
4. REMOVE FROM FIRE AND KEEP ASIDE
5. HEAT A KADAI AND ADD GHEE
6. PUT SHALLOTS AND FRY TILL BROWN
7. ADD THIS TO THE BANANA COCONUT MITURE AND MIX
8. PAZHAM CURRY IS READY
9. SERVE HOT

SENDING THIS TO HEALING FOODS BANANA HOSTED BY KRITHY AT KRITHIS KITCHEN..................

ALSO SENDING THIS TO ANY ONE CAN COOK HOSTED BY AYEESHA RIAZ OF TASTE OF PEARL CITY.....................

MOONGDAL KOZHUKATTA

                      Kozhukattas OR RICE DUMPLINGS are one of my fav snacks from kerala and i love it any time of the day............we usually make it with coconut and jaggery stuffing.............but recently i saw this moongdal stuffing in one of my fav blogs MY FAVOURITE FOOD BY GANGA SREEKANTH..................i tried it then itself and it turned out so good...........the crunchy moondal stuffing is so nice that i couldnt stop even with 2...........

                  this is a keeper recipe..........i will make kozhukattas nw with only this stuffing..............thanx ganga for sharing this recipe............i made it exactly the same way as she made without any changes.......so iam not giving the ingredients and method again........the recipe is here.so try nd enjoy.........

sending this to bookmarked recipes every tuesday hosted by AIPI at US MASALA.................

APPLE PUDDING WITH PRALINE TOPPING

              While posting this recipe i just remembered a proverb"NECESSITY IS THE MOTHER OF INVENTION"......................i think this would be the apt name for this pudding.................becoz this pudding was made just becoz i wanted to finish off my big basket of apples..............this is a no bake pudding and use gelatin as the setting agent.............the praline topping goes very nice with the pudding.......only thing was i made too much praline and didnt want to save it ............so used it full on the pudding...............so bear with my thick topping................so try this out escpecially in this summer were any thing chilled is a great relief.....................

INGREDIENTS:

MILK                                                     -500 ML
CONDENSED MILK                            -1 TIN
PUREED APPLES                                  -1 CUP
GELATIN                                                -2 TBLSPN DISSOLVED IN 1/4 CUP WATER

FOR TOPPING:

ALMONDS                -1/4 CUP
CASHEWNUTS         -1/4 CUP
SUGAR                       -1/2 CUP
GRATED APPLES      -1/4 CUP

METHOD:

1. BOIL MILK AND CONDENSED MILK IN A SAUCE PAN
2. ADD APPLE PUREE TO THIS AND KEEP ASIDE
3. DISSOLVE THE SOAKED GELATIN BY DOUBLE BOILING METHOD
4. ADD THE GELATIN MIX TO APPLE MIX SLOWLY WITH CONSTANT STIRRING.......
5. KEEP IN REFRIGERATOR TO SET FOR ATLEAST 4 HRS
6. WHEN THE PUDING IS SET PREPARE PRALINE COATING
7. FOR THIS CARAMALISE SUGAR IN A PAN
8. WHEN IT IS FULLY MELTED AND IS GOLDEN BROWN ADD THE NUTS AND MIX UNTIL IT THICKENS
9. POUR THIS TO AN ALUMINIUM FOIL AND LET IT BE COOLED AND HARDENED
10. BREAK THIS USING MORTAR AND PESTLE OR GRINDER
11. BUT GRINDER WILL MAKE IT TOO POWDERY SO DO IT CAREFULLY
12. ADD THE POWDERED PRALINE AND GRATED APPLE ON TOP OF PUDDING AND KEEP REFRIGERATED TILL SERVING
13. ENJOY.................

SENDING THIS TO serve-it-chilled HOSTED BY OH TASTE AND SEE..............