DESSERT USING LEFTOVER COCONUT CREPES

           NEER DOSA PAYASAM/KARIKU DOSA PAYASAM/POLYAKHEERI

SERVES:1

INGREDIENTS

COCONUT CREPES-1

GRATED JAGGERY-3-4 TBSP

MILK-1/4 CUP

CARDAMOM-2

GHEE-1/4 TSP

WATER-1/4 +1/4 CUP

METHOD

1.TEAR  THE CREPES INTO SMALL PIECES.

2.TAKE A PAN ADD THE PIECES AND 1/4 CUP WATER INTO  IT AND COOK THE CREPES ON A MEDIUM FLAME,TILL IT BECOMES SOFT..IT WILL GET COOKED WITHIN MINUTES.

3.ADD IN THE GRATED JAGGERY.  ALLOW IT TO MELT AND BECOME LIQUID .

                                      4.NOW  ADD  ANOTHER 1/4 CUP OF WATER

5.BRING IT TO BOIL.STIR OCCASIONALLY.

                                   6.NOW GOES IN THE CARDAMOMS.

                                        7.TIME TO ADD THE MILK....

7..MIX THE MILK WELL.AND BRING IT TO A BOIL

 7. ADD IN  1/4 TSP OF GHEE,MIX AND SWITCH OFF THE FLAME.

8.TRANSFER IT TO A SERVING BOWL....ENJOY..

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COCONUT CREPES

                        NEER DOSA/ATSARA POLO

COCONUT CREPES

SERVES:2-3
INGREDIENTS

RAW RICE-2 CUPS
RICE FLAKES-1/3 CUP
COCONUT SCRAPINGS-1/2 CUP
CUMIN SEEDS-1 TSP
SALT AS NEEDED

METHOD

1.WASH AND SOAK  THE RAW RICE FOR A MINIMUM OF 2 HOURS.

SOAK THE RICE IN WATER

RICE FLAKES/POHA/AVAL/PHOVU/CHUDA

INGREDIENTS-SALT,COCONUT SCRAPINGS & CUMIN SEEDS

2.ONCE ITS SOAKED,TAKE IT IN A BLENDER ALONG WITH WASHED RICE FLAKES,COCONUT SCRAPINGS AND BLEND IT TO A SMOOTH PASTE.IT WILL TAKE 2-5 MINUTES.

READY TO BLEND IN A BLENDER

BATTER IS READY

3.ONCE WE GETS A SMOOTH PASTE TRANSFER IT INTO A MIXING BOWL .ADD IN SALT AND CUMIN SEEDS.MIX THEM WELL.DO A TASTE TEST FOR SALT.IF NEEDED YOU ARE FREE TO ADD WATER IN ORDER TO BRING IT TO A CREPE BATTER CONSISTENCY.

ADD IN SALT AND CUMIN SEEDS

DOSA BATTER ISR READY

 

4.NOW HEAT A DOSA PAN ,POUR A LADDLE FULL BATTER.

POUR A LADDLE FULL BATTER

5.SPREAD IT TO A THIN NICE AND SMALL CIRCLE.DRIZZLE OIL ON TOP .

SPREAD INTO SMALL CIRCLES AND DRIZZLE LITTLE OIL

6.COVER AND COOK FOR FEW SECONDS.ONCE DONE FLIP IT OFF AND COOK THE OTHER SIDE TOO..                                    

FLIP IT OFF AND  COOK THE OTHER SIDE TOO

7.OUR CREPES ARE READY TO SERVE..

8.SERVE WITH BUTTER &SUGAR/GHEE& SUGAR/ANY SPICY CURRY OF YOUR CHOICE...ENJOY.. :)

CREPES SERVED WITH A SIMPLE VEGGIE MASALA

                                                                           Shaadi.com Indian Matrimonials

CHINESE BHEL

                   DEEP FRIED NOODLES 

CHINESE BHEL

SERVES:2
INGREDIENTS

 VEGGIES:
CABBAGE-1 CUP
CARROTS:1/2 CUP
GREEN CAPSICUM/BELL PEPPER-1/3 CUP
ONION-1/3 CUP
TOMATO-1/3 CUP
GARLIC-3/4 PODS

NOTE:YOU CAN ADD VEGGIES OF YOUR CHOICE(CORN ,RED AND YELLOW BELL PEPPER,MUSHROOM,SPROUTS OF YOUR CHOICE etc..)

SAUCES:
HOT AND SWEET TOMATO SAUCE-1/2 TBSP
SOY SAUCE-1/2 TBSP
GREEN CHILLI SAUCE-1/2 TBSP
THAI SWEET CHILLI SAUCE-1/2 TBSP

VINEGAR-1/2 TSP
FRIED NOODLES-1 CUP
OIL-2 TSP

NOTE:ACCORDING TO YOUR TASTE YOU ARE FREE TO ADJUST THE QUANTITY OF SAUCES. ALSO FREE TO ADD SAUCES OF YOUR CHOICE.: YOU ARE FREE TO USE THE NOODLES OF YOUR CHOICE.

METHOD

1.HEAT OIL IN A PAN .ADD THE CHOPPED GARLIC AND SAUTE FOR A MINUTE.

CHOPPED VEGGIES

SAUTE THE GARLIC

2.ADD IN THE CABBAGE AND CARROT JULIENNE.SAUTE FOR A MINUTE

 NOTE:JULIENNE MEANS TO CUT THE VEGGIES IN LONGITUDINAL OR LENGTH WISE MANNER.

3.ADD BELL PEPPERS/CAPSICUMS.MIX WELL.

                   
4.TIME TO ADD ONIONS AND TOMATOES.TOSS THEM TOO..

5.TAKE ALL THE SAUCES AND VINEGAR IN A BOWL AND MIX THEM UP AND POUR THEM IN THE PAN.TOSS THEM WELL

SAUCES+VINEGAR

ADD IN THE SAUCES

6.NOW GOES IN THE LAST INGREDIENT..THE FRIED NOODLES...
   MIX MIX AND MIX.....

NOTE :ADD THE FRIED NOODLES AND PROCEED WHEN YOU ARE READY TO EAT .OTHERWISE THE NOODLES WILL BECOME SOGGY.

 7.OUR CHINESE BHEL IS READY TO SERVE.GARNISH WITH SLICED  ONIONS/CHOPPED HERBS OF YOUR CHOICE. ENJOY.

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COTTAGE CHEESE ON SKEWERS

                       PANEER  TIKKA SKEWERS

                                                     

INGREDIENTS
PANEER CUBES-10
GARAM MASALA-1 TSP
CHAAT MASALA-1 TSP
SALT TO TASTE
CURD-2 TBSP

TURMERIC POWDER 1/4 TSP

CHILLI POWDER-1/2 TSP 

GINGER GARLIC PASTE- 1/2 TBSP

KASURI METHI - 1/2 TBSP

VEGGIES USED
CAPSICUM/BELL PEPPER
ONION

METHOD                                                                                                                              

1.TAKE A MIXING BOWL ADD CURD ,SPICE POWDERS,CRUSHED GINGER AND GARLIC AND SALT.MIX WELL.

2.NOW ADD IN THE CHOPPED VEGGIES AND PANEER CUBES.TOSS WELL. 

3.KEEP ASIDE FOR 2-3 HOURS OR REFRIGERATE IT FOR FEW HOURS.

 4.NOW HEAT A TAWA/DOSA(CREPES)PAN.DRIZZLE OIL.

5.NOW PLACE THE VEGGIES AND PANEER CUBES ON THE SKEWERS AND PLACE THEM ON THE TAWA AND COOK ON MEDIUM FLAME.TILL BLACK PATCHES APPEAR ON THEM.

 NOTE:YOU CAN GRILL THEM TOO)

 6.ONCE COOKED ARRANGE THEM ON A SERVING PLATE AND ENJOY...

 7.YOU ARE FREE TO ADD EXTRA SPICES/OR VEGGIES OF YOUR CHOICE.ENJOY..!!

NOTE:THE MORE YOU ALLOW IT TO MARINATE THE MORE TASTIER IT WILL BE..

Shaadi.com Indian Matrimonials

Spinach fritters

                             Palak pakoda/palak bhajja

                                          

Makes: 4 pakodas

Ingredients

Spinach-1/4 cup

Onion-1

Ginger chopped-1/2 tsp

Garlic chopped-1/2 tsp

Turmeric powder/haldi-1/4 tsp

Chilly powder-1/2 tsp

Tandoori chicken masala-1 tsp

Fennel/sauf/perum jeerakam-1 tsp

Rice flour-1 tsp

All purpose flour/maida-1 tsp

Chickpea flour/besan-1 tsp

Salt and water as needed

Oil for deep frying

Method

1. Take all the ingredients except oil in a mixing bowl and  mix well

INGREDIENTS(FLOURS ARE NOT SHOWN IN THE PICTURE)

2. Now adding water little by little makes a thick batter .Do a taste test and adjust the spices.

2. Heat oil in a kadai/pan. 

3. Once its hot add a spoon full in oil and deep fry till they become brown in color.

4. Transfer them on to tissue paper so as to absorb excess oil.

5. Enjoy with a cup of tea/coffee

 Note:Instead of spinach greens you can also use radish greens to make tasty pakodas...

Other names of   radish-mooli/mulangy

                          fritters-pakoda/bhajja 

RADISH  GREENS(LEAVES) FRITTERS

cottage cheese in a spinach gravy

                                       Palak paneer

PALAK PANEER

Serves-2

Ingredients

Spinach/palak puree-3/4 cup

Paneer cubes/cottage cheese cubes-1/2 cup(20 n0s)

Onion-1

Tomato-1

Ginger chopped-1 tsp

Garlic chopped-1/2 tsp

Green chilly-1

Salt as needed

Oil-1 -2 tbsp

Spices used

Cumin seeds/jeera-1/2 tsp

Garam masala-1-2 tsp +1/2 tsp

    

INGREDIENTS

Method

For making spinach puree

1. Wash and clean thoroughly spinach several times.

2. Now blanch them in hot water for 4-5 minutes

3. Now take them in a blender and make a smooth pate out of it.Our puree is ready.

CLEANED SPINACH

SPINACH IN HOT WATER

SPINACH PUREE

For pan fried paneer cubes:

5. Heat a pan add in little oil, once it’s hot place paneer cubes one by one.

6. Arrange them on the pan and fry till both sides gets golden patches.

7. Our paneer cubes are ready.

Note :be careful not to burn them

 Now let’s move on to the recipe details....

8. Now heat oil in a kadai/pan, once it’s hot add in the cumin seeds. Allow it to pop up.

9. Once done add in the garlic, ginger, green chili and 1 tsp of garam masala. Saute for few seconds.

SAUTING GINER,GARLIC,G.CHILLY AND GARAM MASALA

10.Add in the chopped onions & fry till they become soft & translucent..

ONIONS ARE ADDED

11. Once onions are soft add chopped tomatoes and little salt. Cook till  they are mushy.

 Note: salt will help to cook the tomatoes faster.

ADD IN SALT AND TOMATOES

12. Once tomatoes are mushy, pour in the puree along with salt .mix  well &bring it to a boil.

TOMATOES ARE WELL COOKED

.

POUR IN THE PUREE+SALT

 13.Stir in the paneer cubes and again bring it to a boil.

PANEER CUBES ARE ADDED

CURRY IS BUBBLING/BOILING

14..Add in 1/2 tsp of garam masala and mix well.

FINAL TOUCH BY ADDING GARAM MASALA

 15. Do a taste test. Switch off the flame. Keep it closed till we

Serve.Enjoy with any Indian breads/steamed rice.

                                                           Shaadi.com Indian Matrimonials

Cottage cheese fritters

                               Paneer 65/paneer varuthath

Serves: 2

Ingredients

Cottage cheese/paneer-12 cubes

A pinch of red food color (optional)

Salt as needed

Oil for deep frying

Water as needed to make batter

Spice powders used:

Cumin/jeera powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala-1 tsp

Pepper powder-1 /2 tsp

Chaat masala-1/2 tsp

Flours used:

Rice flour - 1 tsp

All purpose flour/maida-1 tsp

Corn flour-1 tsp

For garnishing

Onion slices-4

Deep fried curry leaves-1 sprig

Lemon slice-1

Method

1. Take all the ingredients given under spice powders and flours  in a mixing bowl and mix thoroughly.

FLOURS+SPICE POWDERS+PANEER CUBES

2. Add water little by little so that batter won’t become watery.

3. It should be very thick, so that it will get coated over the paneer cubes easily.

4. Add the food color into the above made mix.

Note :for that, take a pinch of color add a teaspoon or more water and mix

5.Add in the paneer cubes and give them a good toss.

6. Now heat oil in a kadai,once its hot ,deep fry the paneer cubes.

7. Transfer on to a tissue paper to absorb the excess oil.

8. Switch off the flame and then deep fry the curry leaf and keep them    aside for garnishing.

8. Garnish our lovely red paneer cubes with fried curry leaves, onion slices and lemon wedges.Serve and enjoy with your loved ones.

Shaadi.com Indian Matrimonials