Palak paneer

Ingredients:
Spinach ( or) Palak - 1 bunch
Paneer cubes - 10 pieces
Onion - 1 ( cut into fine pieces)
Ginger - small piece(shredded)
Garlic -2 cloves ( cut into pieces)
Tomatoes - 2 (puree)
Garam Masala - 1/4 tsp

Milk - 1/4 cup

Red chilli powder - 1/2 tsp
Oil
Salt


Method:
Boil the spinach with little salt.
Grind the boiled spinach coarsely.
Heat the oil in a kadai, add the onions and fry.
Add ginger, garlic pieces and stir for 2 mts.
Add the tomato puree and stir.
Add red chilli powder, spinach, garam masala and little more salt.
Mix and add milk and let it cook in low flame , till the gravy becomes thick.
Meanwhile, in a small kadai add deep fry the paneer cubes till it turns into light golden brown.
Add this fried paneer to the palak gravy.
Remove from heat.

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Healthy Fruit Salad

Ingredients:
Apple
Mango
Orange
Kiwi fruit

Method:
The picture below will give the idea.


p.s. To reduce oxidation in apple, dip in diluted lime juice (1 part of lime juice with 3 parts of water) and then mix with fruits.
Sent off to the 15-Minute event.

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Paayaa

Ingredients:

Goat legs  - 8 pieces
Coconut milk - 1/2 cup
Ginger - 1 inch ( grated)
Garlic - 5 cloves ( grated)
Tomatoes - 2 (medium-diced)
Onion - 1 (diced)
Green chilli - 4 (slit)
Red chilli powder - 1 1/2 tsp
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cardamom - 2
Cinnamon - 2
Cloves - 2
Mint, coriander leaves - chopped
Salt to taste
Oil


Method:

Pressure cook goat legs with turmeric and salt.
Heat the oil in a kadai.
To the oil add the cardamom, cinnamon, cloves and fry.
Add onion and fry till onion changes colour.
Then add grated ginger, garlic, green chillies and stir.
After 2 minutes add tomatoes and stir till becomes paste.
Add the cooked goat legs and stir
Add the chilli powder, pepper powder, coriander powder, salt and stir.
After 5 minutes add the coconut milk and let it cook for another 5 minutes in low flame.
Remove from burner.
Garnish with mint and coriander leaves.





p.s. In Tamil, this dish is called aattukkaal paayaa.

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Soft Thick Flat Bread (Aappam)

Ingredients:

Raw Rice - 2 cup (pacharisi)
Par Boiled rice- 2 cup (puzhungal arisi other than ponni)
Ulundhu or Urad dhal - 1/4 cup
Sabudana or sago or javvarisi - 2 table spoons
Baking soda - 2 pinch
Methi seeds - 1/4 tsp
Coconut water - From one coconut


Method:
Part 1: Getting the batter ready

Soak the rice in a bowl for 6 hours.
Soak ulundu, sabudana, methi seeds in another bowl for 6 hours.
Grind them in a wet grinder by adding coconut water.
Add more water while grinding.
Make sure the batter forms into dosa batter consistency.
Transfer the batter into a bigger vessel and leave it overnight to ferment.
After fermentation add baking soda, and salt.


Part 2: Making the aappam
In the non-stick aappam pan, pour one laddle of batter.
Tilt the pan and rotate till the batter reaches close to the top edge of pan. (Do it quickly)
Cover the pan with lid and let it cook in low flame.
Remove after a few minutes. (after the first aappam you will get an idea about timing and heat)


p.s. Veg side dish is Thengaai paal or potato stew. Non-veg side dish is paayaa.

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Coconut chutney

Ingredients:
Coconut - quarter portion of a whole coconut
Fried chutney dal (pottu kadalai) - 4 tsp
Green chilli - 1 (big)
Salt


For tempering:
Oil
Mustard seeds
Cumin seeds
Urad dal
Curry leaves


Method:
Cut the coconut in to pieces.
In the blender add coconut, pottu kadalai, green chilli, salt, little water and grind them.
Heat oil in a small kadai. Wait till the oil gets heated.
Then add mustard seeds, cumin seeds, urad dal.
When the mustard seeds crackle add the curry leaves and pour this on the chutney and mix.

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Rava Idly

Ingredients:
Rava or sooji -1 cup
Curd - 1/2 cup (whipped)
Green chilli -1 (big-discard the seed and chop)
Ginger - 1 inch (grated)
Curry leaves - 5 (chopped)
Coriander leaves - chopped
Asafoetida - 2 pinch
Salt to taste
Channa dal - 2 tsp
Cashewnut - 5 (break into pieces)
Water - 1/2 to 1 cup or as required
Oil



Method:
Heat the oil in a kadai.
After oil is heated, add channa dal, cashew nut and roast.
Add mustard seeds, and asafoetida.
When mustard seeds starts to crackle add the rava and fry it for 2 minutes in low flame.
After 2 mtinutes take off from heat and transfer to a bowl.
Let it cool.
Then add the curd, green chilli pieces, grated ginger, salt, chopped curry leaves, chopped coriander leaves and mix it well.
Now add water in small quantities to get idly batter consistency.
Keep it aside for 30 minutes. (If batter became thick, sprinkle water and mix).
Grease the idli plates.
Pour the idli batter in the plates.
Steam the rava idlis for 10 minutes.
Turn off the heat.
After 4 to 6 minutes remove the idlis.
Serve with any chutney.


1) Rava idlis



2) With coconut chutney

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