orema

Few days back when was breaking my head as what to make for kids snacks , suddenly this idea of making panner sandwich came to my mind. I added cabbage to the panner and my kids who hates cabbage never realised that i have added cabbage in the panner sandwich. Even you can make this for your kids breakfast or lunch box too.

INGREDIENTS:

METHOD:

• Chop the onions finely.

• In a pan, add add and add the onions and when it turns pink add the scrambled paneer and the cabbage.

• Let it cook for 3 minutes in a medium flame.
• Now add coriander powder, red chilli powder and pav bhaji masala,salt and mix well.
• Cook for a minute and switch off the flame.
• The filling is ready.

• Place a bread slice in a griddle(tawa) . Apply butter on the side which you are placing down.
• Spread the filling on the top and place the other slice on the top.

• Carefully turn it upside down.

• Repeat the same procedure for rest of the bread slices.

Note:

1. Red chilli powder can be replaced with pepper powder.
2. Grated carrots and boiled potatoes can be added to the filling.
3. I used white bread, you can use whole meal  bread too.
4. If packing for kids box, spread little extra butter to avoid drying.
5. If you want you can cut the edges of the bread too and without discarding the edges make the Italian bread Soup.
6. Garam masala can also be used instead of pav bhaji masala.

CHUTNEY WITHOUT COCONUT

Red jalapenos, I was introduced to this after coming to Singapore. Though i have seen this in the vegetable section i never picked this as i don’t have any idea of what to make with this red jalapeno. One day when my friend told that she told made chutney with red jalapenos and she gave me some to taste also. As the taste and the recipe sounded nice , i made it on the next week and had with Idli.

Red jalapenos can be replaced with a red bell pepper too.

INGREDIENTS:

METHOD:

• In a pan add oil and throw in the urad dal, red chilli, roughly chopped onion and roughly chopped jalapenos. Saute till the dal turns golden brown, saute in a medium  flame.
• Switch off the flame and add tamarind and salt. Allow this to cool .
• When it is completely cool, grind it ina mixer into a smooth paste by adding little water while grinding.

• Transfer it to a bowl and temper with mustard seeds and curry leaves.

• Serve with hot idlis| dosa.. Even this will taste nice with chapathis too.

NOTE:

• Urad dal can be replaced with channa dal too.
• You can add garlic while sauting to enhance the flavor.
• Curry leaves or coriander leaves can be added while grinding to give more taste.

The word masala milk instantly makes me to remember Hotel  Saravana Bhavan chennai as the masala milk served there will be so awesome and we all are a huge fan of it.  Here in Saravana bhavan they won’t serve masala milk and when i tried in some other restaurant it tasted very bad. Long time i was thinking to make this but few weeks back i had a sudden craving for masala milk i made it at home following our super enthusiastic blogger Priya's recipe. It turned out so well and thank you priya for the recipe.

INGREDIENTS:

METHOD:

• Soak the saffron strands in 1 tablespoon of warm milk for 10 minutes.
• Soak the almonds in hot water for 15 minutes and take out the skin.

• Boil the remaining milk by adding cardamom,( i added 2 pinches of cardamom powder) cinnamon and cloves. Keep the flame low.
• grind the almonds with little milk into a smooth paste.

• After 5 minutes , add the ground almond paste to the milk and the soaked saffron.
• Boil in a low flame for 5 minutes.
• Switch off the flame and strain the milk.
• Add sugar and mix well and garnish with pisatchios or cashew nuts or sliced almonds.

• Enjoy hot masala milk.

This version sounded very easy to me and so i tried and posted and this is not the traditional version of masala paal. in restaurants they serve with malai on the top.

Karamani | Black eyed beans is the which we normally use to make sweet sundal along with jaggery. When we were kids , i never tasted this one just for the reason that it has jaggery in that. Even it will very much disappointing for me if somebody gives vella sundal , when we visit their house for Golu.  Now a days everything has changed  and i love this vella sundal and most of the sweets with jaggery also. Making this karamani vella sundal is so simple and i learnt this from my mom.

INGREDIENTS:

METHOD:

• Dry roast the karamani for 3-4 minutes in a pan (this step will ensure easy cooking of the karamani and i got this tip from Shanthi's space.
• Soak it in enough water for 4-5 hours.
• Pressure cook for 3-4 whistles by adding a pinch of salt to this. Do not over cook and mash the peas.

• In a pan add jaggery and add 1-2 tblsp of water.
• When the jaggery melts completely, strain the impurities and boil it again in a low flame for 2-3 minutes.

• Now add in the cooked karamani after draining the excess water. Stir it well and saute till the jaggery mixture gets incorporated well with the sundal and all the moisture evaporates. Even if you find the moisture is there, do not worry after adding coconut it will come to the right consistency. Add cardamom powder in the last and mix well.

• Karamani vella sundal is ready for Neivedhyam.

Note:

1. The same sundal can be done by replacing karamani with green moong dal too.
2. Adjust jaggery according to your taste.
3. I have seen my mami used to temper mustard and a red chilli in 1/2 tsp of oil in the last. If you wish you can do this.

SEPPANKIZHANGU VARUVAL

Seppankizhangu is one of the rare vegetable which i cook in my kitchen. My kids and hubby are not a big fan of seppankizhangu, but since i love this a most i make it a point to cook this seppankizhangu at least once in six months. This time i made this after a very long time and i enjoyed it with Vendakkai Morkuzhambhu. Though my mom makes this in a different style, i tried it in the same way as i made the Pavakkai fry.

INGREDIENTS:

METHOD:

• Par boil the seppankizhagu either in a pan or pressure cook for  1 whistle.
• Cool it down and take out the skin.

• Cut the seppankizhangu into roundels and add the rice flour, pepper powder, salt, sambar powder, asafoetida and turmeric powder.
• Mix well with your hands and refrigerate this for half an hour. I normally do this previous day night and fry this next morning.

• Heat the oil in a pan for deep frying.Fry them in batches till golden brown.
• Drain them in a kitchen towel.

• This seppankizhangu fry will go well with sambar rice, rasam rice and curd rice too.

NOTE:

1. Never over cook the seppankizhanghu , just parboil it .
2. My mom just fry it without any spices and add red chilli powder and salt at the last.
3. Add few drops of coconut oil at the last and mix well , to enhance the flavour.
4. You can roast this in a tawa  too.