STUFFED MUSHROOM AND PANEER GRAVY

To make this gravy ,use the chestnut mushrooms which is having a strong taste and available as a darker version of Button mushrooms. 

Ingredients:

• Organic chestnut mushrooms - 1cup (100gms)
• Paneer cubes
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  chilli powder - 1/2 tsp
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  corn flour - 1 tbsp
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  Tomato
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  Onion
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  Coriander powder
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  oil
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  salt

Method:

Remove the stems from the mushrooms and wash it clearly(All mushrooms should be washed and dried with kitchen towel).  In a separate bowl add the paneer cubes with little water and microwave it for 1 minute. (This process makes the paneer soft). In a pan pour a little oil and heat it. To this add onion, Tomato,salt,chilli powder, Coriander powder. Saute it well. Then add water which is mixed with corn powder. Keep it in a flame for 5 minutes to bring the mixture into gravy consistency. On  top of this   mixture add paneer and chestnut mushrooms. Keep it in a flame for another 5 minutes the take it off.

ALOO MUTTER GRAVY

Ingredients

Mutter(Green peas) - 2 cups
Potato - 3
Onion - 1
Tomato - 
Ginger,garlic paste
Cumin powder
Turmeric powder
Red chilli powder
Garam masala powder
Salt

Method: Heat oil in a pan. Fry the Onion,Tomato,ginger garlic paste, Baked potato and peas together. To this mixture add cumin powder,turmeric, chilli powder and garam masala. Add a little water.saute it well till the raw smell goes off. Keep it in flame for 5more minutes. Serve hot with Chapathi. If we add paneer in this gravy it will be more delicious.

chinese style Brinjal gravy

Always we used to prepare brinjal for sambar or frying purpose. If we prepare it in chinese style will be delicious more with fried rice...and it has all the ingredients of regular chinese dish. I loved it when i taste this in oodles & noodles (its a famous chinese restaurant in uk). Give a surprise for your guests..


Ingredients:

• Brinjal
• Ginger
• Garlic
• Onion
• Red pepper
• Vinegar
• Soy sauce
• Cooking oil
• Corn starch (make it as a liquid)
• Salt

Method:

Heat 1/2 cup Oil in a pan .Heat and deep fry the Brinjal pieces in batches for a minute. Keep it aside. Remove the excess oil add the ginger and garlic then saute it. Then add the corn starch liquid, soy sauce,vinegar,red pepper and  require amount of salt with brinjal. Mix gently. Sprinkle the spring onion on top. Serve hot with fried rice.

BABY CORN manchurian GRAVY

If  you are a fan of  Indo chinese food definitely you will love this recipe. It will be yummy if u eat with fried rice.

Ingredients:
Baby corn stems
Soy sauce
Corn flour
Ginger
Garlic
Green chilli
Red pepper
Red onion
Salt

METHOD:

Manchurian preparation:
Heat oil for deep frying in a heavy bottomed vessel.In a bowl, combine maida, cornflour, rice flour, salt, water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. keep aside.


Gravy preparation:
 Heat oil in a pan fry the green chilli,ginger,red onion and red bell pepper. To this mixture add little soy sauce,salt and corn powder(to make the gravy thick). Heat while continuously stirring as the gravy thickens. Cook till it reaches the desired consistency and then add the fried Baby Corn. Mix properly and switch off the heat. Garnish with Spring Onion greens and serve hot.. 

SWEET PANIYARAM (இனிப்பு பணியாரம் )

Ingredients:

Idly batter(grind with fenugreek seeds)
Jaggery or sugar
Cardamom
Coconut (shredded)

Method:

Mix the shredded coconut,sugar and elaichi with idly batter. Mix well. Heat the paniyaram pan. Once it hot enough leave little oil in each impression. Pour a spoonful of batter in each impression after 5 minutes turn into otherside. Remove it from the pan if the both sides become golden brown.

கார பணியாரம் (kara(spicy) paniyaram)

Ingredients:


Idly batter
onion
Mustard
Chopped green chillies
curry leaves
Oil 

 Procedure: Fry the chopped onion,chilli and curry leaves in a pan with spluttered mustard. Add this ingredients into the idly batter with little salt. Mix well and then heat the kuzhi paniyaram pan. Apply a little oil on the pan. Pour the mixture into the paniyaram pan. Close the lid to get even cooking. Shallow deep fry both side. Serve hot with coconut chutney.

மகா விஜய்க்கு நன்றி மடல்

MAHA VIJAY
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