Vysya's Delicious Recipes -Dosa Corner

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Monday, July 25, 2016

Paneer Quesadilla - Paneer Quesadilla on Stove Top

Paneer Quesadilla is made with Tortilla's or Chapathi or Parotta with Paneer Filling Inside. Quesadilla's are basically an mexican recipe, with Paneer filling is an Indian twist. In chicago, we used to dine in Flat Top Grill, whenever we go, we order this Paneer Quesadilla. They usually serve cripsy parotta's with Paneer filling inside. once we had, taste was divine.My husband is a big fan of this Quesadilla. He asked me try at home, So i tried to make at home & it came out well. So I wanted to share this Exotic recipe with you all. It is easy to make if you have frozen parotta's or tortilla's at home. you can also make with chapathi's too.






Paneer Quesadilla

 Prep Time : 10  min. 
Cooking  Time : 10 minutes
Recipe Category:snack
Recipe Cuisine : Mexican
Serves : 4.


Ingredients

Tortillas/Parotta/Chapathi  - 4.(frozen can also be used)

For filling

Paneer - 1 cup (grated or crumbled)
Onion(big) - 1.
tomato - 1/2
Capsicum - 1/2.
Garlic -2 (finely chopped)
chilli Powder - 1 tsp.
cumin Powder - 1/2 tsp.
turmeric  Powder - 1/8 tsp.
Garam Masala - 1/2 tsp.
Coriander leaves - 2 tbsp (finely chopped)
salt - to taste.
oil - to fry & toast .
Cheese - 4 tbsp.


Preparation

Just cook the tortilla's or Parotta  in a tawa or griddle without adding any oil.

Method

Filling Preparation

  • Heat the oil in a kadai or Pan. When oil is hot add Garlic, saute till it turns light Golden brown colour.
  • Add chopped onions saute till it turns pink. Add Capsicum saute for 2 minutes.

  • Add tomato saute till it is light mushy.
  • Add Chilli Powder,Cumin Powder,Turmeric Powder,Garam Masala & needed salt.Give a quick Mix.

  • Add crumbled or Grated Paneer, mix well. Cook for  1- 2 minutes. Let it blend well with Masala.
  • Finally Garnish with fresh finely chopped cilantro. Now filling is Ready. 



Quesadilla Preparation
  • Heat the tawa, place Parotta, drizzle some oil  evenly, then Spread Paneer filling , 2 tbsp of grated cheese, cover up with another Parotta. Cook in medium flame.
  • when it turns crisp at bottom of parotta, flip it & cook another side by drizzling little oil, till it turns crisp. when both sides turns crisp & Golden brown, remove from tawa.

  • cut the Quesadilla into half using a sharp knife, then again cut the wedges into further half, creating Pizza like slices. serve hot with Ketchup or Tomato Sauce.

Notes

  • I used Parotta's to make Quesadilla.you can replace with Tortilla's or thick Chapathi's.
  • Adding tomato gives mild tangy taste to Quesadilla.
  • Garam Masala enhances the flavour of filling.
  • if Tortilla's are large, place the filling at the corner of tortilla's & just fold it.
  • Finally cook on both sides, till it turns crisp & golden for crispier Quesadilla's.
  • Always serve Quesadilla's hot.

Monday, July 18, 2016

Thotakura fry - Keerai Poriyal - Amaranth leaves stir fry

This is a healthy & Easy South Indian  stir fry can be made using any type of Greens. It Goes well with SambarRice,Rasam Rice & Roti's.Amarnath leaves are packed with high dietary fiber, so it keep you full longer. Amarnath leaves boost the body's immune system.Amaranth leaves contain a wide range of minerals, including a high concentration of calcium.  There are very few leafy vegetables that contain a higher level of calcium, making amaranth a  superfood in terms of boosting bone strength.



Thotakura fry

 Prep Time :  15   min. 
Cook Time : 2o  minutes.
Recipe Category: sides
Recipe Cusine :Indian
Serves:4


Ingredients

Thotakura/ Araikeerai - 1 bunch.
Pearl onions - 30 or onions - 2.
Garlic -4.
Green chillies - 2.
Red chillies -2.
Grated Coconut - 3 tbsp.
salt - as needed.

To Temper

oil - to fry.
Mustard seeds - 1/2 tsp.
chanadal - 1 tsp.
urad dal - 1 tsp.
curry leaves - 1 sprig.

Preparation
  • Remove the Root Part of Greens ( tender stems can be used) & soak it in a water for 10 minutes. So that dirt gets settled at bottom of the vessel. Then wash the Greens 2 -3 times, till the water is clean  & drain it.
  • Cut the Greens finely.
  • cut the onions & Garlic finely.
  • Chop the Green chillies.
  • Grate the coconut.



Method
  • Heat the oil, add mustard seeds, when it splutters add chanadal,urad dal,Garlic,Green chillies,Red chillies & curry leaves.
  • When dal's turns golden brown colour, add Onions.
  • Saute till onions turns transparent.
  • Then add Greens & needed salt.

  • Stir for few minutes, Greens shrinks & it oozes water, so it gets cooked by itself.(if needed drizzle some water). Cook in medium low flame.
  • saute now & then, till it is completely cooked.
  • Finally add Grated coconut & give a quick mix.


Notes
  • I used Thotakura to make the stir fry, you can replace it with any Greens.
  • I used pearl onions, which gives some taste. you replace it with big onions also.
  • Adding both Green chillies & Red chillies gives spiciness to curry.
  • While Cooking Greens,don't close the lid, cook it open because volatile acid needs to escape.Greens cooks faster with open lid itself.

Tuesday, July 12, 2016

Idli Milagai Podi - Idli Podi - Chutney Powder

Idli Milagai Podi is a great accomapaniment  with idli, Dosa,Paniyaram(Gunta Ponganalu) & uttapam.This freshly ground Powder can be sprinked on top of crispy dosa, then it becomes Podi dosa & if you top it on thick uttapam it becomes podi Uttapam. you can try variations with dosa batter by using this Milagai Podi.My husband never eats Paniyaram & Uttapam without this Podi.I am not a big fan of Idli's.but with this idli Podi, i love to eat idli's. Idli Podi mixed with Sesame oil, coated on both  the sides of  idli's is Perfect for Lunch box or at travel. 





Idli Milagai Podi

 Prep Time :  5   min. 
Cook Time : 15 minutes.
Recipe Category: Sides for idli- dosa
Recipe Cusine :South Indian
Yield:200 gms

Ingredients

Urad dal - 1 cup.
Chana dal - 2 tbsp.
Red chillies - 15.
Curry leaves - 1 sprig.
Hing - 1/2 tsp.
Salt - as Needed.

Method
  • Dry Roast Urad dal & chana dal till it turns Golden brown colour & also it gives nice aroma, remove it from kadai.Add hing & salt with it & mix it.(hing & salt should be mixed with heat of the dal).

  • In a same kadai add curry leaves & Red chillies saute till it turns crisp.

  • When it cools  down Completely, grind  every thing into a coarse Powder.



Notes
  • you can add 1 tbsp of sesame seeds & saute seperately till it crackles & it changes the colour , & grind it with other ingredients for extra flavour.
  • Adjust the red chillies according to your spice level.
  • While serving mix this Podi with sesame oil for Good taste.
  • It Goes well with idli,dosa,Paniyaram & uttapam.
  • Mix this podi with sesame oil & coat all over the idli's both the sides, & pack it for lunch box or travel.
  • After making crispy dosa, drizzle some oil & sprinkle this podi all over the dosa, to make podi Dosa or make thick Uttapam & sprinkle this Podi  on top of it , to make Podi Uttapam.





Friday, July 8, 2016

kakarakaya Ullipaya Vepudu - Pavakkai fry - Bitter Gourd stir fry

Bitter Guord Stir fry(Karela Sabzi) is a healthy & tasty Stir fry made with desseeded Bitter Guord Roundels, onions & spice powders. This kakarakaya vepudu Goes well with Sambar Rice,Rasam Rice Curd Rice,Chapathi's & Roti. I have added Extra Spice Powder & sugar to get rid of excess bitter taste from bitter Guord.Bitter gourd has multiple health benefits.It helps diabetic Patients to  cure insulin resistance without taking any external medication.Karela Juice helps boost the immune system. Karela juice is an excellent natural antioxidant. Its essential elements in bitter guord are responsible to clean up toxins from blood.


Kakarakaya Ulli Paya Vepudu

 Prep Time :  15   min. 
Cook Time : 25 minutes.
Recipe Category: Lunch sides
Recipe Cusine :Indian
Serves:6.


Ingredients
Bitter Gourd Chopped/kakarakaya - 4 cups.
Onions - 2 (cut length wise).
Chilli Powder - 1 + 1/2  tsp.
turmeric powder - 1/8 tsp.
salt - as needed.
Sugar - 1 tsp.(optional)
curry leaves - 1 sprig.

Roast & Grind
Coriander seeds - 1 tbsp.
chanadal - 1 tsp.
urad dal - 1/2 tsp.
cumin seeds - 1/4 tsp.
Red chillies - 1.

To Temper
Mustard seeds - 1/2 tsp.
cumin seeds - 1/2 tsp.
curry leaves - 1 sprig.
hing - a Generous Pinch.

Preparation
  • Wash the bitter Gourd, cut it into roundels & remove the seeds.
  • Dry Roast  everything given in "Roast & Grind" column & grind it into a fine powder.
  • Chop the onions lengthwise.




Method
  • Heat the oil, add mustard seeds when it splutters add cumin seeds. When cumin seeds sizzles add curry leaves, then add bitter Gourd,turmeric  & little salt. 

  • Saute in high flame for 2 minutes. Then keep the flame to low, cook it covered. Saute now & then.
  • After 5- 6 minutes, add chilli powder,salt. mix well. Then add sugar give a quick mix.

  • let it cook for another 5  minutes, then add ground Powder  & needed salt(adjust salt).mix well.
  • Add oil little by little & keep stirring until bitter Gourd turns deep brown colour & also gets cooked well.

Notes
  •  I have used baby bitter Gourd to make this curry. you can use bigger ones also.
  • Deseeding the  bitter Gourd & adding sugar will  reduces the bitterness. 
  • Saute the onions, till it turns brown for Good taste.
  • Adding Ground powder is optional, but it adds extra taste to the curry.
  • Cook till it turns deep brown colour.
  • if you feel still bitter, add lemon Juice while frying, then adjust the spiciness accordingly.
  • Adjust the chilli powder according to your spice level.


Monday, July 4, 2016

Paneer Kofta - Paneer Kofta Gravy - Paneer Kofta curry

Paneer Kofta curry is an Exotic Paneer Recipe for Paneer lovers. Soft Gold shaded deep fried paneer kofta's are served in rich creamy tomato Gravy.It is a Popular Punjabi North Indian Gravy.This can be served as a snack or as a side dish for chapathi,Roti,Naan,Phulka's, Fried Rice,Jeera Rice or Biriyani.As paneer is so soft, kofta's just melts in mouth. 


Paneer Kofta Gravy

 Prep Time : 15  min. 
Cook Time : 25  minutes.
Recipe Category:Sides
Recipe  cuisine:Punjabi
Serves  :   4 . 

Ingredients

For  kofta Gravy 

Onion - 2.
Tomato - 3.
Cashews - 10.
Coriander powder - 1 tsp.
Cumin Powder - 1/2 tsp.
Chilli Powder - 1 tsp.
Garam Masala - 1/2 tsp.
turmeric Powder - 1/4 tsp.
kasthoori Methi - 1 tsp.
salt - As needed.
fennel seeds - 1/4 tsp.
Butter + oil - 2 tbsp  + 1 tsbp
 
For Paneer  Kofta

Paneer -  200 gms.
Onion - 1( Medium size).
Ginger - 1 inch (grated)
Garlic - 2 (grated)
Green chillies - 2.
Cashew nut Powder - 2 tbsp.
All Purpose flour /Maida - 2 tbsp.
coriander leaves - fistful.
salt - to taste.
oil - to fry.

Preparation

For Gravy

chop the onions,tomatoes finely. 
Prepare Ginger Garlic Paste.

For Kofta

Grate the Paneer. chop the onions  green chillies  & coriander leaves very finely.
Grate the Ginger & garlic.
Grind around 20 -  25 cashews to make a Powder.


Method

To make Gravy

  • Heat a tsp of oil, add onions,cashews & Ginger Garlic Paste.Saute till onions turns Golden brown.

  • Then add tomatoes Coriander powder,cumin Powder,turmeric powder,chilli Powder & salt.
  • Saute till tomatoes turns Mushy.Then grind everything into a fine paste with little water.

  • Heat the butter & oil in  a kadai. Add fennel seeds & saute.
  •  when you get Good smell of fennel seeds add Ground paste, dilute it with needed water.
  • When it starts boiling add Garam Masala & kasthoori Methi.Let it cook for few minutes till it gets gravy consistency. Now Gravy is Ready.


To Make Kofta's

  • Take a Mixing bowl, add Grated Paneer,Ginger & Garlic, then add finely chopped Onion,Green chillies & coriander leaves then add all purpose flour & cashew nut flour  with need salt.Mix well.

  • Divide the paneer mixture equally then  make soft & smooth balls. Don't give pressure while making balls. Make the balls smoothly & also make sure there is no cracks in ball.if any cracks in ball kofta's will break.
  • Heat the oil, when it is hot. Reduce the flame to low. Add 2 or 3 paneer balls. fry in low flame. When it turns golden brown evenly on all sides, remove from kadai & place it in a kitchen towel or kitchen tissues to absorb excess oil.

  •   Repeat the same process for remaining paneer mixuture.
 
Serving Method

Before Serving,reheat the gravy & pour  the Gravy in serving Dish. Then place Paneer balls on it.
if you drop Paneer balls early in the Gravy, balls become soggy. So it should be placed in gravy only at the time of serving. Garnish with finely chopped coriander leaves.


Notes
  •  Adding All purpose flour gives nice binding to kofta's.
  •  Adding cashew nut powder gives rich taste to Kofta's.
  • Don't give pressure while making kofta's. Make the balls smoothly like we make the balls for Gulab jamoon. Else the balls may break while deep frying.
  • After the oil is hot reduce the flame to low & deep fry the paneer balls, till it turns Golden. As paneer is so soft Gently fry the balls.
  • while serving, pour the gravy on serving dish, then place kofta's, if you drops kofta's early, it becomes soggy.

Paneer Kofta's