Molake Kalu Saru

My final recipe for this week even for this year. I was not much active here this year because of my health and personal issues. Hope fully will be more active next year. So my final recipe is a side dish from Karnataka cuisine. This gravy is a good choice for plain rice and chapati. I made this gravy with black channa sprouts and moong sprouts you can add as many sprouts you like. Like you can make this with mixed sprouts or even with only one variety of sprouts. If you don't have sprouts can make this gravy with soaked pulces.
                                                                         

So lets check the recipe.....  
INGREDIENTS:---
Black channa sprouts --- 1/2 cup
Whole moong sprouts  --- 1/2 cup
Egg plant  --- 3 small cut in to 4
Potato   --- 1 big cut in to cubes
Onion ---  1 medium finely chopped
Oil  ---  2 tab sp
Mustard seeds  --- 1/4 tea sp
Cumin seeds  --- 1/4 tea sp
Red chilli powder  --- 1 tea sp
Turmeric powder  --- 1/4 tea sp
Salt to taste
Fresh coriander leaves  ---  1 tab sp
                                                                          

FOR MASALA:---
Grated fresh coconut  ---  1/2 cup
Ginger  ---  1 inch piece
Garlic  --- 10 cloves
Coriander powder  --- 1/2 tab sp
Cinnamon  ---- 1 inch piece
Cloves ---  4
Onion  ---  1 big cut in slices
Tomato  ---  1 big cut in to cubes
                                                                 

METHOD:---
1. Heat oil in a pan add onion slices till translucent remove from heat add grated coconut and other ingredients given for masala, add little water grind in to a fine paste.
2. Heat oil in a pressure cooker add mustard seeds let them popup then add cumin seeds fry for a while and add chopped onion fry till onion turn in to pink.
3. Now add sprouts, potato cubes, red chilli powder, turmeric powder, ground masala mix wll and cook till oil leaves from the sides.
4. Add eggplant pieces, salt to taste mix well and add two cups of water give a good stir, close the cooker with lid and cook till 4 whistles.
Serve hot with rice or roti...
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Chilli Paneer

My second recipe for Make a meal theme is a side dish. This is a side dish you can serve with rice or noodles. You can make this chilli paneer with gravy or you can make it as a dry dish both will work as a side dish. Is there any original recipe for this chilli paneer I didn't check. But there are many versions for this recipe, I think it's a fusion recipe and I gave few my own touches to the recipe.  I made fried rice with fresh green garlic with this Chilli paneer to make it a meal.

INGREDIENTS:---

Paneer  ---  250 grams

Capsicum  ---  2 big cut in to cubes

Ginger  ---  1 inch piece chopped

Green chillies  ---  5 finely chopped

Spring onion --- 1 cup chopped

Onion  ---  1 big cut in to cubes

Corn flour  ---  1/4 cup

All purpose flour (maida)  ----  2 tab sp

Pepper powder  ---  1/2 tea sp

Ginger and green chilli paste  ---  1 tea sp

Sweet chilli sauce  --- 1 tab sp

Hot and sweet tomato sauce  ---  1 tab sp

Oil for frying paneer pieces

METHOD:----

1. Cut paneer in to one inch long cubes sprinkle pepper powder, a pinch of salt 1/4 tea sp of ginger and green chilli paste mix well to coat the spices.

2. Add corn flour and 1 tab sp all purpose flour sprinkle little water mix well and set a side.

3. Spread remaining all purpose flour in a plate, take paneer pieces and roll them on dry flour and set a side.

4. Heat oil in a deep frying pan and slowly drop paneer pieces in to the hot oil and fry till golden in a medium heat. Don't fry paneer pieces for long time paneer will turn hard. Remove from oil set a side.

5. Heat oil in a pan add chopped ginger and green chilli fry for a while in a high heat.
6. Add onion and capsicum cubes give a good stir, add 1/2 chopped spring onion mix well.
7. Now add ginger and green chilli paste, sweet chilli sauce, hot and sweet tomato sauce quickly give a good stir.
8. Add fried paneer pieces quickly give a good stir, mix well to combine every thing.
Remove from fire sprinkle with remaining chopped spring onion and serve with fried rice or noodles.
If you want to make this with gravy then mix one tea sp corn flour in 1/2 cup water and add this corn flour water at the end mix well and remove from fire.
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Tomato Rice

Tomato rice is one of my all time favorites. I can finish my lunch with tomato rice and a salad or raita,but hubby heats this combination. I have tried  a few varieties of tomato rice, this one is a bit different then those recipes. May be because of that red chilli and coriander powder. This is my first recipe for this week under Make a meal theme. 
                                                                              

In this meal I served tomato rice with
Curd rice,
Semiya payasam,
Beetroot and sprouts stir fry (will post soon)
Vankaya pachadi (will post soon)
Pappad 
You can serve this tomato rice with cucumber raita and simple potatao fry to make the meal even more simple. You can just enjoy tomato rice with raita that's your choice..
My other tomato rice recipe
Tomato Biriyani recipe
                                                                               

Let's check the recipe....
INGREDIENTS:---
Rice  ----  1 cup (basmathi rice)
Tomatoes  --- 2 medium size
Ginger  --- 1/2 inch piece
Garlic  ---  5 cloves
Onion  --- 1 medium finely chopped
Red chillies  --- 3
Coriander seeds  --- 1 tea sp
Cumin seeds  --  1/2 tea sp
Oil  ----  1 tea sp
Butter  --- 2 tea sp
Cinnamon --- 1 inch piece
Cloves  --- 4
Bay leaf  --- 1
Star anise --- 1
Cashew nuts --- 6
Raisins  ---  6
Salt to taste
                                                                              

METHOD:---
1. Add two cups of water, cardamom, cinnamon,cloves, star anise to rice,cook till done and spread on a plate to cool.
2. Chop tomatoes and sprinkle with little salt and cook till soft, set a side to cool.
3. In a pan dry roast red chillies, coriander seeds, cumin seeds till golden, remove and grind in to a coarse powder and set a side.
4. Now add ginger and garlic to the cooked tomatoes and grind in to a smooth paste.
5. Heat oil and butter in a pan add cashews and raisins fry till golden remove and set a side.
6. Now add chopped onion to the same oil, butter mixture fry till golden then add tomato paste and cook till the tomato past become thick and oil comes out from the sides.
7. Add rice to the tomato mixture, sprinkle salt to taste, red chilli coriander and cumin powder and give a good stir .
8. Add golden fried cashews and raisins to the tomato rice mix well to combine everyting
Serve hot with any raita or with curd rice and vegetable stir fry, pappad.
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Tawa Paneer Tikka

Paneer Tikka is a vegetarian alternate to meat tandoor snacks. Tikka is a dish which is cooked on a tandoor, but you can always make a tikka recipe on stove top. I tried to make it in my OTG but some how I felt the paneer was not properly cooked and didn't get that smokey flavor. When I tried it on tawa that taste almost like the tandoori tikka, of course not a perfect tandoor flavor but you can enjoy the paneer tikkas at home.  

I am not a big fan of paneer may be because of it's bland taste. But like this spicy dishes I can enjoy any time. This paneer tikka recipe is a different one then other recipes. I made the marinate according to our taste. I used red chilli, ginger garlic paste, soak dry red chillies and grind with ginger and garlic to give fresh and spicy flavor. If you felt that it will be spicy then avoid dry red chillies and add just ginger garlic paste and a half  tea sp of red chilli powder or you can avoid red chilli powder also and add only ginger garlic paste. Any way we are going to add green chutney, there will be green chillis in green chutney that spice will give a mild spicy flavor to your tikka.

I made a mint raita to go with this tikka, grind 1 cup of mint leaves, 1/4 cup of coriander leaves, few garlic cloves and two green chillis in to a coarse paste add salt to taste and mix with yogurt. this mint raita will be a good combination with any tikka, stuffed parathas, tikkis and you can serve this raita just with a masala papad.

So now lets check the recipe.........

INGREDIENTS:---

Paneer  ---  250 grams

Capsicum  ----  2 big

Tomato  ---  2 big

Onion   ---  1 big

Green chutney  ---  2 tab sp

Ginger, garlic, red chilli paste  ---  1 tab sp

Curd  ---- 1/2 cup

Salt to taste

Chat masala  ---  1 tea sp 

METHOD:----

1. Cut paneer in to cubes, cut capsicum, tomato and onion in to cubes.

2. Whisk curd till smooth and add green chutney, ginger, garlic, red chilli paste, chat masala, salt to taste mix well.

3. Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,set a side at least for half an hour (if possible leave this marinated paneer pieces in fridge for over night).

4. Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

5. In the mean while add tomato, capsicum and onion pieces to the left over marination mix well to coat.

6. Place the marinated vegetable pieces on the tawa and roast both sides.

7. Remove the paneer and vegetable pieces from the pan and arrange them on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.

Serve with mint raita or green chutney....  

Add paneer cubes to the curd mixture mix well to marinate the paneer pieces,

add tomato, capsicum and onion pieces to the left over marination mix well to coat.

Heat a tawa sprinkle little oil, take paneer pieces from the marination and place them on the tawa and roast both side till golden.

Place the marinated vegetable pieces on the tawa and roast both sides.

Arrange paneer and vegetable pieces one by one on a satay stick and again place them on a hot tawa, sprinkle little oil on top and cook on a medium heat all sides till golden.
Serve with mint raita or green chutney and salad..
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