God's Precious Gift

God blessed us with a baby girl on February 13, 2009. We named her Daniella John.

Mushroom Paneer and potato masala

You will need:

• 1 small box mushroom
• 2 small potatoes
• 10 cube fried paneer
• 2 medium size onion
• 3 tbsp tomato puree or 2 juicy tomatoes
• 2 tbsp chicken masala powder(sakthi brand)
• 1 tbsp ginger garlic paste
• ½ tsp mustard
• ½ tsp cumin seeds
• 3 tbsp oil
• 2 tbsp

Procedure:

Step 1:

Chop onion, mushroom, potato and keep it aside.

Step 2:

Heat oil in a pan. Add mustard, cumin seeds and then the chopped onions.

Step 3:

After few minutes add chopped mushroom and fry it along with onion.

Step 4:

Now add the ginger garlic paste and saute it for a minute.

Step 5:

Now add the chicken masala powder and fry it for 1 minute.

Step 6:

Then add the tomato paste and the chopped potatoes. Add some water and allow the veggies to cook for longer time till the potato get half cooked.

Step 7:

Now add the fried paneer and cook it along with potato and mushroom. Add salt per your taste.

Add copped coriander leaves and cover it with a lid. Switch off the stove. Enjoy with chapathi, roti

Potato carrot Prawn masala

You will need:

• 1 big onion (finely chopped)
• 3 tbsp tomato puree / 1 big tomato (chopped finely)
• 1 big potato (cut into small pieces)
• 1 big carrot / 10 small carrots (chopped lengthwise)
• 1 cup green peas
• 1 cup prawn
• 2 tsp ginger garlic paste
• 2 tbsp meat masala powder (I used Shakthi brand)
• ¼ cup coconut milk
• salt for taste

For tempering:

• 3 tbsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp fennel seeds(perun jeera)
• ¼ tsp urad dal

Procedure:

Step 1:

Cut potato into small pieces. Microwave it for 5 mins or till its fully cooked. Keep it aside.

Step 2:

Heat oil in a pan and add mustard seeds, cumin seeds, cumin seeds, fennel seeds and urad dal to it one by one. Then add chopped onions and carrots to it. Saute it till it become translucent.


Step 3:

Now add the ginger garlic paste and saute it for 2 mins. Then add the meat masala powder followed by  tomato puree.

Step 4:

Add the cooked potato, green peas and prawns at this time and saute it well. Check for salt and cover it with a lid. Let it simmer for 5 to 10 mins. Add ½ cup water if needed. You can add coconut milk also for good taste.

Serve it hot with Chapathi, roti or pulka..

Nethili thokku

You will need:

• 2 big red onion
• 2 tomato
• 1 tsp chilli powder
• ½ tsp cumin powder
• ½ tsp turmeric powder

For frying:

• 2 handful of nethili
• 1 tsp chilli powder
• 1 tsp pepper powder
• 1 tsp ginger garlic paste
  
• 1 tsp vinegar
• salt for taste
• 3 tbsp oil for frying

Procedure:


1. Wash nethili nicely by removing it head. If its frozen nethili then wash it using turmeric and salt too.

2. Then marinate it with red chili powder, vinegar, ginger garlic paste, pepper powder and salt.

3. Now heat oil in a pan and add marinated nethili to it. Fry it for 2 to 3 mins. Keep it aside

4. In the remaining oil add cumin seeds, mustard seeds, and chopped onions. Saute it till the onion becomes translucent. Now add the chopped tomato and saute it till the oil comes on top.

5. Now add the red chilli powder, salt and saute it for a min.

6. Add the fried nethili mix it nicely. Check for salt and chilli powder.

7. Add chopped coriander leaves.



Enjoy with rasam and rice... Taste yummy yummy..

Chundakai Vathal Kuzhambu

You will need:

• ½ cup chundakkai
• ½ cup grated coconut
• few curry leaves
  
• 1½ big onion (chopped finely)
• 3 tbsp tomato puree or ( 1 big tomato chopped finely)
• 7 garlic pods(chopped roughly
• 2 tbsp sambhar powder
• 2 cup water
  
• salt for taste
• 1 tbsp sugar
  
• tamarind to taste
  
• 3 tbsp gingelly oil(nallennai)
• 1 tsp gram flour (kadala mavu)
• 1 tsp rice flour
  

Procedure:

Step 1:

Dry roast the coconut and curry leaves:

Heat a non stick pan on medium heat and add the grated coconut along with the curry leaves. Roast in low flame till you get nice aroma and dark brown color. In low flame it will take 5 mins. Roasting the coconut at high flame will result burned coconut  which will give bitter taste.

Allow it to cool and dry grind it using a blender or mixie to get fine powder. 

Roasted coconut Powder:

Step 2:

Heat oil in a pan and add chundakkai to it and fry it for 2 to 3 mins. Then add chopped onions, chopped garlic along with chundakkai and keep frying till onions turns transluent.

Step 3:

Add the sambhar masala powder now and saute it for a min. Then add the tomato puree.

Hint: If you are adding tomato pieces, better to add it before adding sambhar masala powder.

Step 4:

Now add the tamarind along with water and salt. Lower the heat and allow it to cook for 20 mins till the oil comes on top.


Step 5:

Mix rice flour and gram flour with  ½ cup water and keep it aside.

Step 6:

Now add the roasted coconut powder. Then add the rice flour gram flour paste and stir it nicely. Close with a lid and allow it to cook for 3 more mins. You can add sugar/sarkarai at this stage.

Serve it hot with white rice. If you dont like bitter taste then reduce the chundakkai to ¼cup. Using nallennai will take out the bitter taste from Chundakkai.