MILAGU VADAI

Hey all ! This recipe is very special

as it is mostly made in temples..That

too Lord Hanuman temples.. That's why 

this vadai is also called as "Anjaneyar

 vadai"..The ingredients are very simple & 

no masalas are used.. These vadais 

are very thin & crispy and yummy :-)
My father learnt this recipe from my grand father
and I learnt it from my father :-)

Patience is very important while grinding 

the batter & preparing vadais as the batter

will dry & become sticky very soon.. I used 

2 cup of  whole urad dal & made 51 vadais :-) 

MILAGU VADAI RECIPE:
Recipe Cuisine : Indain / Recipe category : Snack
Prep time : 2hrs soak time + 30 mins / Cook time : 30 mins

INGREDIENTS:
Urad dal (whole without skin) : 2 cups
Jeera seeds : 1 tblsp
Black pepper whole : 2 tblsp
Rice flour : 2 tsp
Salt : as required
Oil : 2 tblsp + For frying

METHOD:
Soak urad dal for minimum 2 hours.
 Drain water completely.

Grind it with jeera, black pepper & salt.
Pls do not add water..The batter should be 
coarse & not soft. Also we have to grind only
little portion of dal at a time. Then add rice
flour & 2 tblsp of hot oil and mix it well. 

Heat oil for frying in medium flame.
Pls follow the steps from pictures below
to make vadais :-)

Once oil is hot, please transfer the vadai & fry 

it till golden brown in medium flame itself.

Enjoy thin & crispy vadais :-)

Please find the "vada malai " picture below for Lord Hanuman :-) 

NOTES:
* Pls do not add water while grinding.
* Pls grind the batter little by little.
* Please fry in medium flame only.
* For my non tamil speaking friends - "Anjaneyar" means 
Lord Hanuman & "vada malai" is garland made with vadas 
and milagu means black whole pepper :-)

 Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

AVOCADO PARATHA

Hey all ! I am back with an

interesting & healthy recipe..

One of my friend suggested me

to try parathas with avocado..

I was so excited as I love avocado :-)

I tried it couple of times and it

is really very soft & yummy :-)

I regularly do these parathas as it

is very simple.. Lets do it :-)

AVOCADO PARATHA RECIPE:
Recipe: Indian  / Category: main course
Prep time: 20 mins / cook time : 30 mins

INGREDIENTS:
Avocado : 1 medium sized
Salt : as required
Cumin/ jeera powder : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder : 1 tsp
Atta / wheat flour : 2 cups
Oil/ ghee: 1/8 cup for cooking paratha

METHOD:
Peel the skin of avocado. Add salt, cumin
powder, garam masala, turmeric & mix well.
Mash it nicely with hands or in a blender.

Now add flour & knead the dough. Do not add water.

Keep the dough in an air tight container for
15 mins. Then make even round balls.

Dust with flour & roll it into a disc.

Now heat pan in medium flame.

Transfer the paratha once pan is hot.

Turn the paratha after few mins & apply oil.

Turn again and apply oil (1/4 tsp oil).
Cook both sides till golden brown.

Serve hot parathas with your favourite sabji :-)

Note:
* I used olive oil. Ghee or butter can be used.
* I used garam masala, cumin & turmeric powder (optional).
* Pls don't add water to knead the dough.
* I did not add oil to the dough, as the fat from avocado
 made the dough soft.
* Few drops of lemon juice can be added to retain the colour.

Please do try and give your feedback..

Your comments and feedback are really important to me:-)

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)

PANEER BUTTER MASALA

Hey all ! Here I am with PANEER

BUTTER MASALA recipe.. I am

not sure if I should call this as

Paneer butter masala, technically there

is no butter in this recipe.. Yup :-) I

referred many recipes & came up with

a low fat version :-) Now all of us can

enjoy paneer butter masala without

worrying about calories :-) Enjoy :-)

PANEER BUTTER MASALA RECIPE:

Recipe cuisine: Indian / Recipe category: Side Dish
Prep time: 10 mins / cook time: 15 mins

TO GRIND:
Onions (chopped) : 1 medium sized
Green Chilly : 2 pcs
Ginger (chopped) : 1 tblsp
Cashews broken : 15 pcs
Tomato (chopped) : 1 medium sized
Salt : As required
OTHER INGREDIENTS:
Paneer cubes : 10 pcs
Cumin seeds : 1 tsp
Bay leaf : 2 pcs
Red chilly powder : 1 tsp
Turmeric powder : 1 tsp
Garam masala Powder : 1 tsp
Salt : As required
Kasturi methi (crushed) : 1 tsp
Milk : 1/4 cup
Curd : 1/4 cup
Oil : 2 tblsp
METHOD:
Take out the paneer from fridge, soak it in warm
 water while we are preparing the gravy.

Gather all the ingredients under "TO GRIND"
except tomatoes in a microwave safe bowl.
Add water just nice to immerse the ingredients
& add salt as required. Now microwave it for 5 mins.
Add garlic if you want at this stage ( 1/2 tblsp
chopped ginger & 1/2 tblsp chopped garlic)

Once the mixture cools, grind it with the raw
chopped tomatoes.

Heat oil, add cumin seeds & bay leaf. Fry for 30 seconds.

Now add the paste that we ground earlier &
cook it for two mins.

Then add red chilly, turmeric & garam masala
to this mixture & give it a stir. The colour of the
gravy will change now. Now add 1 tsp of crushed
kasturi methi. Let it cook for 2 mins.

 

Now add milk & curd to the mixture & give
it a stir. If the gravy is too thick add a tblsp of
water & give it a stir. Let this mixture cook for
5 mins or till the raw masala flavour goes off.

Now add the paneer & let it cook for a min.
Turn off the stove.

Serve it hot with roti / parathas / jeera rice :-)

NOTE:
*  I used home made low fat paneer :-)
(Pls check out my previous post on how
to make home made paneer) Ready made
 paneer can be used.
* Instead of soaking the paneer in warm water,
you can fry it in butter or oil for 2 mins. But
paneer soaked in warm water will stay soft
for longer time.
* Use only raw tomates while grinding the
paste.
* Instead of cashews, almonds / badam can be
used. But pls soak the almonds in water for
10 mins & peel of the skin before grinding.
* If the gravy is thick, add water to the blender
you used for grinding the onion paste & shake it.
Use that water, so that the gravy will not be watery.
Also it will be easy for you to clean the blender :-)
*I used olive oil, ghee or butter can be used. Even
with oil, the gravy tastes like paneer butter masala :-)
* I used low fat curd & 2% milk, full fat curd or
full cream milk can be used. Instead of curd,
full cream can be used.
* The white layer on top in the pic is curd & for
decoration purpose (optional).
* I added only ginger, instead ginger garlic paste
can be used.
* Also crushed kasturi methi can be towards the end.
So the it will give a nice flavour.
Please do try and give your feedback..

Your comments and feedback are really important to me:-

Happy happy yummy yummy cooking..

See you all soon with more interesting recipes :-)