PALAK PANEER

 HOW TO MAKE PALAK PANNER:

INGREDIENTS:

·        Spinach – 1 bunch

·        Paneer cubes

·        Onion – 2

·        Tomato – 2

·        Ginger garlic paste – 1 tsp

·        Green chilli -1 or 2

·        Butter – 2 tsp

·        Cumin seeds for tempering

·        Salt

·        Heavy cream – ½ cup

·        Masalas:

·        Garam masala

·        Kasuri methi leaves

METHOD:

1.     Boil the spinach and make puree.

2.     Chop the onion, tomatoes, green chillies

3.     Cut the panner in to small cubes and soak in pre- boiled water for 5 minutes.

4.     In pan heat the butter and temper cumin seeds.

5.     Add the onion and cook until get golden color then add ginger garlic paste.

6.     After 2 to 3 minutes add the tomatoes.

7.     Now add the spinach puree.

8.     After 5 minutes add garam masala and salt.

9.     After it gets mixed with spinach gravy add the cubed paneer and cook for 5 minutes.

10.              Now add the heavy cream to this and mix well.

11.              Keep the stove in simmer and cook for 3 minutes.

12.               Sprinkle the kasthuri methi leaves.

PICTORIAL:

INGREDIENTS: Onion, Tomatoes, Green chilli, Paneer, Cream and Masala

Boil the spinach

Make Puree

                                                         

Freshly Grind Ginger Galric paste

                                                         

Heat the butter and temper Cumin seeds

Soak the paneer in pre Boiled water

Add the onion and ginger garlic paste

Add tomatoes

Add the spinach puree

Add garama masala and salt

Add Paneer cubes and cook for 5 minutes

Add heavy cream and cook in simmer

Sprinkle Kasuri methi leaves

Palak Paneer is ready

NUTRITIONAL VALUES: 

SPINACH:

• Spinach is store house for many phyto-nutrients that have health promotional and disease prevention properties.
• Very low in calories and fats (100 g of raw leaves provide just 23 calories). Its leaves hold a good amount of soluble dietary fiber and no wonder green spinach is one of the finest vegetable sources recommended in cholesterol controlling and weight reduction programs!
• Fresh 100 g of spinach contains about 25% of daily intake of iron
• Fresh leaves are rich source of several vital anti-oxidant vitamins like vitamin A, vitamin C, and flavonoid poly phenolic antioxidants which helps the body protect from lung and oral cavity cancers.
• Spinach leaves are an excellent source of vitamin K. Vitamin K plays a vital role in strengthening the bone mass 
• This green leafy vegetable also contains good amounts of many B-complex 
• 100 g of farm fresh spinach has 47% of daily recommended levels of vitamin C. 
• Its leaves also contain a good amount of minerals like potassium, manganese, magnesium, copper and zinc. PIt is also good source of omega-3 fatty acid

Paneer Nutritional facts: 

Nutritional Information*
Amount per 100g
Energy, kcal	289
Energy from FAT, kcal	225
Total FAT, g	25
Saturated FAT, g	15
Cholesterol, mg	66
Carbohydrate, g	2
Added Sugar, g	0
Protein, g	14
Calcium, mg	480

HEALTH MIX MODAK / SATHU MAVU KOZHUKKATTAI

HOW TO MAKE HEALTH MIX MODAK / SATHU MAVU KOZHUKKATTAI

                                          

INGREDIENTS:

·        Sathu mavu – 1 cup

·        Jaggery Powder – ½ cup

·        Coconut (Shredded) – ¼ cup

·        Sugar – 3 tsp

·        Milk – ½ cup

·        Ghee

·        Cardamom powder

METHOD:

1.     In pan heat the ghee and add the Health mix powder and roast until you get nice aroma.

2.     Then add the jaggery powder and mix well.

3.     After 2 minuted add the shredded coconut and fry until all get mixed well.

4.     Then add the cardamom powder and sprinkle some sugar on it.

5.     Let it cool for some time then add some milk to the above mixture and make it as kozhukkattai.

6.     In idli pan boil the kozhukkattai for 3 minutes.

PICTORIAL:

   

INGREDIENTS

HEAT THE GHEE IN PAN

ADD THE HEALTH MIX POWDER

ADD JAGGERY POWDER AND SHREDDED COCONUT

SPRINKLE SOME SUGAR 

MIX WITH MILK AND MAKE MODAK AS SHOWN

BOIL IN IDLI PAN FOR 3 MINUTES

MODAK IS READY

TAMARIND RICE

HOW TO MAKE TAMARIND RICE AS IN TEMPLES / KOVIL PULIYODARAI

INGREDIENTS:

·        Tamarind water – ½ cup

·        Gingelly oil

 ·       Turmeric Powder, Salt

    Powder Ingredients:

·        Mustard seed – 1 tsp

·        Coriander seeds – 2 tsp

·        Red chilli – 5 to 6

·        Pepper Corn – 1 tsp

·        Cumin seeds – 1 tsp

·        Fenu greek seeds – 1 tsp

·        Idli Rice – 5 to6 tsp

·        Door dal – 4 to 5 tsp

     For tempering:

·        Mustard seeds – 1 tsp

·        Peanuts

·        Curry leaves

·        Chana dal

·        Red chilli

 METHOD:

1.     Dry roast all the ingredients given for powder.

2.     Mix it in blender to powder.

3.     Store the powder in a dry air tight container for future use.

Now for tamarind rice:

1.     In pan heat the gingelly oil.

2.     Temper the given ingredients for tempering

3.     Then add the tamarind water and cook for 1 min.

4.     Now add the 2 to 3 tsp of powder to this  and stir continuously.

5.     Add some salt and cook until it comes to thick consistency.

6.     Now add the boiled rice to this mixture and mix it carefully adding some more gingerly oil.

  PICTORIAL:

   

INGREDIENTS

DRY ROAST IT ONE BY ONE

BLEND IN TO POWDER

TEMPERING INGREDIENTS

ADD THE TAMARIND WATER

ADD SALT AND TURMERIC POWDER

COOK UNTIL IT BECOMES THICK

ADD THE BOILED RICE AND MIX CAREFULLY ADDING SOME MORE OIL

 Courtesy: 

   My friend Mrs.Anitha vivekanandan. She has introduced many new recipes to me including the above one.

             

  

GOBI MANCHURIAN

HOW TO MAKE GOBI MANCHURIAN

INGREDIENTS:

·        Cauliflower – 1

·        Capsicum – 2

·        Big Onion – 2

·        Ginger – 1 inch (Sliced)

·        Garlic – 10 pods (minced)

·        Green Chilli – 2 to 3 (Chopped)

·        Spring Onion

·        Oil

·        Salt

         For Batter :

·        Corn flour – 3 tsp

·        Rice flour – 1½ tsp

·        All purpose flour – 1½  tsp

·        Chilli powder – 1 tsp

·        Salt – 1 tsp

        Sauces:

·        Soy Sauce – 1 tsp

·        Chilli Sauce – 1 tsp

·        Vinegar – 1 tsp

·        Tomato Ketch up

     METHOD:

1.      Clean the Cauliflower and chop into small pieces.

2.     Boil the water and switch off the flame.

3.     Add the chopped pieces to water and let it soak for 10 minutes.

4.     Chop Capsicum and onion in equal medium sizes.

5.     Chop the garlic , ginger and green chilli

6.     Prepare batter mix by adding all the given ingredients together (all flours, chilli powder and salt).

7.     Now dip the cauliflower pieces and deep dry it.

8.     In pan heat the oil and add ginger, garlic and green chilli.

9.     Fry it for some time then add the onion.

10.  Deep fry it until it turns gold.

11.  Now add the capsicum and deep fry it too.

12.  Add soy sauce and chilli sauce to it.

13.  Then add the vinegar and tomato sauce, let it cook for some time.

14.  Add the fried the cauliflower to the above mixture.

15.   16.  Finally garnish with Spring onion.

 PICTORIAL:

SOAK THE CHOPPED CAULIFLOWER IN THE BOILED WATER

BATTER INGREDIENTS (CORN FLOUR, RICE FLOUR, ALL PURPOSE FLOUR, SALT AND CHILI POWDER)

ADD SOME WATER AND MIX ALL BATTER INGREDIENTS TOGETHER TO NICE PASTE

DIP THE CHOPPED PIECES TO THE BATTER

DEEP FRY IT

KEEP IT ASIDE

CHOP THE CAPSICUM IN TO CUBES

CHOP THE ONION INTO SAME SIZED CUBES

CHOP THE GINGER, GARLIC AND CHILI AS SHOWN

IN PAN HEAT THE OIL AND ADD THE INGREDIENTS

ALL SAUCES

ADD THE ONION CUBES AND FRY IT UNTIL IT TURNS GOLDEN

ADD THE CAPSICUM AND FRY

ADD ALL THE SAUCES

MIX THE SAUCES TOGETHER IN MEDIUM HEAT

ADD THE DEEP FRIED CAULIFLOWER AND GARNISH WITH SPRING ONION

 Nutritional facts:

• It is very low in calories. 100 g of the fresh cauliflower head provides only 26 calories. 
• Its florets contain about 2 g of dietary fiber per 100 g; 
• Cauliflower contains several anti-cancer which have proven benefits against prostate, breast, cervical, colon, ovarian cancers.
• Di-indolyl-methane (DIM), in cauliflower, has found to be effective as immune modulator, anti-bacterial and anti-viral agent. 
• Fresh cauliflower is an excellent source of vitamin C; Vitamin-C is a proven antioxidant 
• It contains good amounts of many vital B-complex groups of vitamins 
• Further, It is an also good source of minerals such as manganese, copper, iron, calcium and potassium.