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Showing posts from June, 2013

Home made Paneer

You can make excellent paneer at home without being overboard. It is very simple you could make it while preparing the dinner just make sure you keep an eye on the boiling milk. I made it for the third time now using the same process and it was soft and tender every time. If you have any milk that is nearing expiry date this is the best way to use it.




Recipe
Ingredients Makes 250grms of Paneer  Milk- 1/2 gallon ( 2.4 liters) (I used half and half milk) Lemon juice-5tbsp Cheese cloth or any fresh cloth to filter


Method Boil milk in a thick bottom pan (I used pressure cooker without lid). Simmer when it starts to boil and add 2tbsp of lemon juice and keep stirring, you should see the solid fat that is getting separated from the liquid. After two minutes keep adding the lemon juice little by little until you see pale yellow liquid with floating white  fat and do not forget to keep stirring while adding the lemon juice. You can also add white Vinegar or apple cider vinegar instead of lem…

Easy Sambar Recipe For Idli

I never used to like idli when I was a kid, but now I love it. It is very interesting to see and compare myself when I was a kid and what I am now, I feel it's a huge transformation. I never used to like upma, idli, tindora (Dondakaya), semolina, okra (bendakaya), etc., but now I love them I was wondering how my mother used to bare me and cook a different recipe specially for me when ever she made the above mentioned varieties. Hats off to my mom for her patience. My dad used to take me to the vegetable market every time and I used to choose the vegetables of my choice and would leave the remaining to my fathers wish. I love being father's daughter, and I am still my dad's daughter. Happy Father's day DAD, I love you and miss you so much!





Now coming to the recipe, it is very simple yet delicious and it is worth giving a try. 
Ingredients Toor dal (Kandi pappu)-1cup water-1.5cup Bottle guard or Sorakaya medium size pieces-1 cup (optional) Onion big slices-1/2 cup green…

Sabudana (Sago/Tapioca) Vada

This is one of the delicacies of Indian food which makes you loose control on your apatite. This was the first time I made this delicious savory, my hubby was very pleased and had them all without leaving a single bite for me, all I had was the one for the taste test. Sago is a carbohydrate and it has very little vitamins, proteins and minerals. I especially do not recommend to have sago deep fried very often because it looses most of its scarcely present vitamins when deep fried and we get nothing but the carbohydrates when we have it, but you know some times I feel it's okay to enjoy these toothsome delicacies putting aside the calorie count. 




Ingredients
Time 30min
Makes-10 vada
Serving size 5 no.'s
Sago/Sabudana- 1/2 cup after soaking (Soak 4 tbsp full of sabudana in a 250 ml water over night)
Potato pealed and grated- 1 large
green chili- finely chopped- 1/4tbsp
onion finely chopped-1/4cup
Curry leaf- finely chopped- 4 leaves
salt to taste
Rice or corn flour-2tbsp for binding
Oil for…