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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#71 

Capsicum In Coconut Gravy

This capsicum in coconut gravy recipe is inspired by Kerala stew recipe. One fine morning I was all ready to make Idiyappam but suddenly I realize that I didn't have any vegetables like potato, carrot or even I didn't have green peas. I didn't have time to soak any dry peas or channa. I find only colored capsicum that I brought to make some fried rice for my Indo- chinese combo. Now I have to use some for this stew any how capsicum is my all time favorite vegetable. I can enjoy this wonderful vegetable in any form. Now this stew turned out so well. Every one at home this curry not even for breakfast for the whole day even with plain rice hubby enjoyed this stew. You know this stew became a favorite at home now I am using only capsicum for stew.. :)

Lets check the recipe....

 INGREDIENTS:---

Green capsicum  ---  1 medium cut in to cubes

Red capsicum  --  1 medium cut in to cubes

Yellow capsicum  ---  1 medium cut in to cubes

Onion --- 1 medium sliced

Green chilies --- 2 sliced
Cloves --- 3
Cinamon --- 1 inch piece broken
Cardamom --- 3
Garlic ---- 2 cloves crushed
Thin coconut milk ---- 1 cup
Thick coconut milk --- 1/2 cup(If you are useing tin coconut milk mix 1/2 cup milk with 3/4 cup water and use it as thin coconut milk then use 1/2 cup only coconut milk for thick milk)
Salt to taste
Curry leaves a few
coconut oil --- 1 tab sp
METHOD:----

1. Heat 3/4 tab sp coconut oil in a pan and add clove, cinamon, cardamom and let them popup.

2. Then add sliced onion, green chilies,crushed garlic and stir for 2 sec and add capsicum cubes, turmeric powder give a good stir and cover with a lid and let it cook for few minutes.
3. Now add thin coconut milk keep the flame low, add salt stir once cover and cook for 5-10 min. or gravy become little thick.
4.Then add thick coconut milk bring to a full boil and keep the flame very low and cook till the gravy become thick and creamy stir in between.
5. Now heat 1 tea sp coconut oil in a pan and add curry leaves and pour it over the stew.
Serve with Appam or Idiyappam or this goes very well with plain rice and roti specially Kerala paratha..

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Shrikhand Parfait

This month edition of Blogging Marathon already started ! But I am little late this month because of my health issues. This month I am doing two  weeks, I have to get ready with my mega BM recipes. My first week theme this month is No Bake Desserts! when I first saw this theme I was little confused why particularly no bake desserts!.. Because all our Indian desserts are no baked recipes,then I understood the challenge. :)
                                                                       When I was searching for the no baked dessert recipes the first thing I found is a Parfait recipe. This one is my kind of dessert because I like to have mango with curd and fruit yogurts are my all time favorite. Finally decided to give an Indian touch to this dessert, so I used shrikhand instead of cream you can use greek yogurt in the place of hung curd. Using chopped fruits makes this dessert more crunchy, but you can make a compote with berries or any other fruits. I like my dessert less sweet so I didn't make compote. You can make a layer with crushed oreo biscuits to give it a chocolate flavor. Because chocolate flavor makes a good pair with strawberry and curd....
                                                                    

So let's check the recipe....
INGREDIENTS:---
Hung curd ---   1 cup
Powdered sugar  ---  1 and half tabsp
Vanilla essence --  1/2 tea sp
Almonds  ---  1 tab sp chopped
Muesli  ----   1/2 cup
Strawberries  ---  1/2 cup chopped
Blueberries  ---  1/2 cup (I used frozen)
METHOD:--
1. Mix hung curd, powdered sugar and vanilla essence and whisk for two minutes, leave this shrikhand in the fridge for one hour.
2. Now layer the dessert glass with alternate layers of chopped fruits, muesli and shrikhnd.
3. Start the layers with chopped fruits and finish with shrikhand and top with chopped fruits.
Chill it in the fridge at least for two hours before serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Pancake With Boondi In Custard Sauce

I have seen this recipe long back in Khana kazana, from that time I wanted to try this but didn't get the chance. Pancake also known as Flapjack is a flat cake made with flour, milk, raising agent and some time with eggs. They may be served at any time with a variety of fillings, like jam, fruit, syrup, chocolate or meat.


                                                             My today recipe is pancake stuffed with Boondi ladoo is a fusion with pancake and Indian sweet. A dessert pancake is normally stuffed with fruits and drizzle with some jam, chocolate sauce. But here in my recipe I stuffed the pancake with boondi ladoo and served with custard. Here is my recipe for letter P - Pancake with Boondi In Custard Sauce.. Let's check the recipe.                                                        
INGREDIENTS:---
Boondi Ladoos  ---  3
Wheat flour  ----  3/4 cup
Powder sugar  ---  1 tab sp
Soda bicarbonate --- small pinch
Baking powder  ---  1/4 tea sp
Milk  ----   1 cup
Custard  ---  1 cup(you can use normal custard what we make with custard powder or can use a custard make with eggs. Make this custard little watery so that you can pour the custard over the pan cakes.)
METHOD:---
1. Whisk together flour, sugar, soda bi carbonate, baking powder, and milk in a bowl and make smooth batter.
2. Heat little oil in a pan, pour a ladle full of the batter in the pan make a circle and cook on a medium heat.
3. Flip the other side and cook for a few minutes. Cook both sides are evenly done then transfer the pancake in to a plate and do one more pancake same like this.
4. Spread some custard in a serving plate, place a pancake on it and crumble a ladoo and spread it on the pancake (you can sprinkle some dry fruits on it if you like).
5. Cover with another pancake spread some more custard on top and serve.
Can use condensed milk in the place of custard. you can make many variations with stuffing and sauce.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Orange And Gulab jamun Mousse

I am in a confusion about mousse and pudding for long time. IS they both are same or two different desserts?. After a long investigation now my doubt was cleared. these two desserts looks like same but making method is different, the taste also little different.
 Mousse is a half cooked(means we don't cook the egg white) creamy dessert. You can use gelatin or Agar agar in the place of eggs for this and stiffened with egg white or milk cream to give a light and fluffy texture. 

                                                     Pudding is usually made with milk, sugar and eggs or starch and it is fully cooked. It is little thicker then mousse in texture, This can be sweet or savory. Mousse is generally flavored with chocolate or fruit. When I was searching recipes for my fusion theme, I find a half packet of gulabjamun mix in my pantry, Thought of making some fusion with that pack. Finally landed in this so lets check the recipe
INGREDIENTS:----
Cream   ----  200ml
Agar Agar   ----  50 gms
Milk   -----   100ml
Orange rind   --- from one orange
Orange essence  --- few drops
Sugar  ---  1 tab sp
Gulab jamun ---  10 small once or 4 big once
nuts (pistachio, almonds) ---- 1/4 cup finely chopped
METHOD:--
1. Soak agar agar in 4 tab sp of cold milk for 20 minutes.
2. Boil the milk, bring to a full boil reduce the heat, add agar agar mixture mix well  bring to a full boil and remove from heat.
3. Set a side and keep stirring in between. Keep an eye on this when it starts thicken add cream and sugar.
4. Beat this agar agar and cream mixture with a electric beater  till it turn in to creamy.
5. Add orange rind, orange essence, beat for one second then add gulab jamun, chopped nuts and pour this mixture in to bowls.
6. keep this mousse bowls in the fridge for four to five hours to chill then serve.

Let's check the blogging marathon page here



Logo courtesy : Preeti

Noodle Dosa

This is one more fusion recipe from me. Dosa is my favorite breakfast in fact I can have dosa as my meal any time. So I wanted to make a fusion recipe with my favorite breakfast. First I thought of stuffing with Manchurian, but my first recipe is with Manchurian so my next choice is noodles. You can make this chinese flavor dosa with any dry Indo- chinese side dish like gobi Manchurian or vegetable Manchurian, chicken Manchurian.

                                                                This time I tried with spicy noodles you can make this with any noodles. You can spread chilli garlic sause on dosa, like how we spread red chutney and then place noodles this make the dosa more spicy and flavor full. If you would like to give this to kids then reduce the chilli sauce. this will be a big hit among kids. so let's check the recipe..

                       This is my recipe for Fusion theme with the letter N for NOODLE DOSA..
INGREDIENTS:---
Dosa batter  -- 2 cups
Noodles  ----  1 pack
Oil  --- 2 tea sp and for frying dosas
Garlic  ----  6 cloves chopped
Capsicum   ----  1 big cut in to thin strips
Red chilli sauce  ---  1 tea sp
Soy sauce  ---  1/2 tea sp
Tomato ketchup   -----  2 tab sp
Salt to taste
Spring onion --- 1/4 cup chopped.
METHOD:---
1. Boil enough water in a big wide pan, bring to full boil add a pinch of salt and a splash of oil boil for a while then add noodles and cook till done.
2. Take out few noodles press with your finger if they are soft and sponge they are done, then drain quickly, pour some cold water to stop cooking the noodles.
3. Spread the noodles on a plate and sprinkle some more oil to prevent them from sticking to each other, let them cool.
4. Heat oil in a wok add chopped garlic fry for a second then add green onion keep the heat in high and fry onions for a second.
5. Now add capsicum, salt to taste, red chilli sauce, soy sauce, Tomato ketchup, noodles give a good stir in a high heat.
6. Cook for few minutes,Switch off the heat and set a side.
7. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
8. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.
9. Keep two tab sp of noodle mixture in middle of the dosa mash little with help of the back side of the spoon and spread the noodle mixture all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve with tomato sauce or chilli garlic sauce.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Manchurian Dum Biriyani

Fusion cooking is my favorite subject.I always wanted to give a twist to traditional recipes. Usually I mix and match two my favorite recipes. I f we like that then we will continue prepair them again and again. There are no rules for my fusion recipes, I just mix and mach and see. In those recipes This one is hit at home Hope you all like this.
         
                                                            This is my first recipe for this week under Fusion with M MANCHURIAN DUM BIRIYANI...
FOR RICE:-
Rice ---- 1 and half cup
Cardamom  --- 3
Cinnamon  ---- 1/2 inch sticks 2
Cloves  ---- 4
Salt to taste
Ginger garlic paste  ---- 1 tea sp
Onion  --- 1 medium sliced
Green chillies  ---- 3 slit
Oil ---- 1 tab sp
Water  -----  2 and half cups
Mix half cup milk with a big pinch of saffron and set a side
Finely chopped spring onion green part 1/4 cup
1. Wash rice and add 2 and half cups water and set a side.
2. Heat oil in a pan add cardamom, cloves, Cinnamon let them splutter then add onion fry till golden.
3. Add green chillies, ginger garlic paste give a good stir and add rice with water. Cover with a lid and cook till done.
4. Remove from heat and spread in a plate to cool
                                                     

FOR MANCHURIAN:---
Cabbage---- 1 cup grated
Carrot ----- 1/4 cup grated
ginger ---- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Green chili es --- 1 tea sp chopped
Salt to taste
green onion --- 1 tab sp finely chopped
Corn starch ---- 3 tab sp
Oil for deep frying
METHOD:---
1. Grate cabbage and squeeze and remove little water and mix all other ingredients and make small balls(don't add any water vegetables leave there juices while mixing that moisture is enough to make balls)
2. Heat oil in a deep frying pan and deep fry this vegetable ball s in hot oil till golden remove from oil and keep a side.
FOR MANCHURIAN SAUCE:-----
Green onion ---- 1 cup finely chopped
Ginger ---- 1 tea sp finely chopped
Garlic ---- 1 tea sp finely chopped
Green chillies --- 2-3 slit
Tomato sauce --- 1 tab sp
Soy sauce ---- 1tab sp
Chilli sauce --- 1 tab sp
corn starch --- 1 tab sp
MSG ---- 1/4 tea sp (optional)
Oil ---- 1 tea sp
METHOD:----
1. Heat oil in a pan add chopped white part of the green onion and fry for a sec. then add chopped ginger and garlic and fry for few min.
2. then add soy sauce, tomato sauce, chilli sauce,green chilies and stir for a sec .
3. Then add salt to taste and vegetable balls mix well and add 1/4 cup water, MSG mix well and cover and remove from the heat. Set a side
 4.  In a heavy bottom pan spread half of the rice, sprinkle half of the saffron milk.
5. Now spread Manchurian on top of rice, sprinkle 1/4 cup spring onion green part finely chopped.
6. Spread remaining rice on top of Manchurian, sprinkle with remaining milk.
7. Cover with a foil and bake the dish for 20 minutes in a pre heated oven or cook on stove top for 15 minutes in a very low heat ( keep a dosa tawa on stove and place biriyani pan on it and cook on a low heat for 15 to 20 minutes).
Remove from heat let it sit for a while then serve. 
Let's check the blogging marathon page here

Logo courtesy : Preeti

Chocolate Dosa

Dosa is one of the most favorite breakfast in Indian cuisine. Normally we make savory dosa but we have some sweet dosa recipes too. We make a few verities of dosas with different combinations of flours. But a common dosa batter is made with rice and urad dal right. Now to day my recipe for the final day of this week BM is a sweet dosa. We make sweet dosa with Whole wheat flour and jaggery  or sugar and garnish with grated fresh coconut. Now I am going to give twist to that sweet dosa with  my favorite ingredient Chocolate.
                                                                        After I finish making this chocolate dosa I realise that only coco powder will give a light color and mild flavor to the dosa. If you like can add two tab sp of chocolate sauce or melted chocolate to the batter, That will give more chocolate flavor to the dosa. You can spread some chocolate sauce or nutella on top and roll it and can make a lunch box or snack box for your kid. Let's check the recipe.
INGREDIENTS:--
FOR JAGGERY WATER:-- You would like to use jaggery for this sweet dosa. Take 1/2 cup grated jaggery in a bowl  add 1 and half cup water and mix well to dissolve jaggery then strain the jaggery water
Wheat flour---   1 cup
Rice flour  --- 2 tab sp
Coco powder   ---- 4 tab sp
A pinch of salt
Ghee for frying
METHOD:--
1. Mix wheat flour, rice flour, coco powder, a pinch of salt mix well to combine every thing.
2. Add jaggery water to flour mix and whisk well to make batter, This batter should be like a pan cake batter.
3. Heat a dosa pan, pour a laddle sweet dosa batter and spread it like a circle drizele  a tea sp of ghee on the sides cover and cook foe a few seconds in a medium heat then flip the dosa other side and cook for few seconds.
Remove from pan and serv hot as a snack or pack it for snack box.
If you like can add some chopped nuts to this dosa batter
This is my Third post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Chocolate Lassi

Now my second twist to an Indian recipe with chocolate is a drink. Lassi is a very popular drink in North India. In South India we rarely have curd with sugar or butter milk with sugar. We have butter milk with salt, ginger and green chilli, some curry leaves this is called Masala majjiga in Telugu. This masala majjiga we have after our meal, But butter milk with sweet taste is not a favorite among telugu people. I don't know some how I like that sweet taste in butter milk.

                                            I have tasted Lassi many times, but what I have tasted in South India it's very different form North Indian Lassi. In North India They make lassi thick, creamy and topped with lots of cream on it.Few years back I have tasted Lassi in Varanasi, That is thick, creamy top with lot's of cream (malai) with a wonderful rose flavor and served in a matki(earthen bowl). And few months back I tried the same lassi in Amritsar where actually the lassi was born. Here also like Varanasi it is thick and creamy. Curd is the most important ingredient for this lassi. Curd should be fresh and sweet sour curd will spoil the taste it should be thick not watery. If you find curd watery then drain the extra water or you can hung the curd for few hours in the fridge. If you hung the curd in room temperature that will become sour. Saffron and rose water are the traditional flavors in lassi but you can give twist with any fruit pulp like Mango, Strawberry, banana. Today I am going to give my twist with Chocolate so let's check the recipe....

 

INGREDIENTS:---
Curd   -----200 gms (chilled)
Drinking chocolate  --- 2 tab sp
Milk chocolate bar ---  2 tab sp melted
Coco powder  --- 2 tea sp
Sugar   ---  2 tab sp ( I prefer less sugar you can add as your required)
Water  ---  1/4 cup
Few ice cubes
METHOD:---
Take all the ingredients in a blender jar and blend till they mix evenly.
Pour in to glass and top with chocolate shavings and some toasted almonds
Serve chilled.
This is my second post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Chocolate Gulab Jamoon

I am a big chocoholic I like to have chocolate any time and any form. Even I like my coffee with chocolate flavor some times. When Valli announced this chocolate theme for this month BM I just took this. Because it is my favorite ingredient and that is in to Indian means it is a fusion. I like to have chocolate in any form but not with chili and mint flavor some how I don't like those two flavors. Any way that is my choice.
                                                                   This gulab jamoon recipe I have tried few times first time I tried with kova mixed with coco powder, that time they turned out little hard an lightly bitter. May be that time I fried for long time. Second time I tried it with only drinking chocolate but this time I didn't get the chocolate flavor means a very mild flavor. So this time I used both coco and drinking chocolate and stuffed the jamoon balls with milk chocolate pieces. And ohhh this is what a perfect chocolate gulab jamoon, I am just enjoying them. let's check the recipe...

INGREDIENTS:---

Gulab jamoon mix  --- 1 pak 250 gms
Coco powder  ---  2 tea sp
Drinking chocolate powder  ---- 2 tea sp
Milk chocolate  ---- 1 bar cut in to 1/4 inch cubes
Sugar ----     300 gms
water for sugar syrup  -- -1 and half cup
Oil for deep frying or ghee
METHOD:---
1. Take jamoon mix, coco powder, drinking chocolate powder in a mixing bowl add little water and make soft dough.
2. Take a small portion of this dough keep milk chocolate cube in the center cover and give it in to a ball shape.
                                               

3. Heat oil in a deep frying pan drop this chocolate stuffed ball in to oil keep the heat in to low flame and fry till light brown
4. In the mean while mix sugar and water bring to a full boil and make a syrup.
5. Now drop this fried chocolate balls in to hot syrup and set aside for 10 minutes
Serve hot with rabadi or firni..
If you want to make them more chocolaty then check this

INGREDIENTS:---

Melted milk chocolate   ---- 1/2 cup
Julab jamoons  ---- 10
tooth picks
Take one gulab jamoon with the help of a tooth pic and dip it in the melted chocolate, place  the chocolate coated gulab jamoon on a paper cup and leave them in the fridge for at least half an hour.
Serve this with a scoop of ice cream...
This is my first post for Blogging Marathon 29th edition under  Indian Fusion With Chocolate theme let's check other BM members recipes here


 

Fried Ravioli With Carrot Halwa

Ohh already one week finished with this fusion cooking. I am very exited with this recipes, I just love to take like this challenges in cooking. When I saw this theme in BM themes for this month just jumped to take this theme for my first week. the only thing I think about is the Italian Ingredients like polenta and some pastas like Ravioli sheets. Polenta I got it very easily But I did not find ravioli sheets. Then I took a day time from Valli to decide this theme whether I can make this sheets at home or not. Finely I decided to take this challenge and made this pasta sheets at home. They came out ok but not perfect.
                 I thought making pizza for this theme but making this traditional bread in to Indian style is very popular in every pizza corner now a days in India. So I want to do my experiments with other ingredients in Italian Cuisine. Here are my 6 recipes what I made for this BM first week hope you all like them.Thank you So much Valli for this wonder full theme, I enjoyed making them and hubby enjoyed eating them.
Spaghetti With Kerala Stew
Bruschetta With Chenna Masala
Polenta Upma
Risotto with Palak and moong dal
Ravioli with Shahi Paneer
Pasta Butter Masala
Now here is the final recipe for this week  is Fried Ravioli With Carrot Halwa....
INGREDIENTS:---
Flour ----- 1 cup
Egg ----- 1 no
Salt --- a pinch
Water -- few drops if require

METHOD:----

1. Take flour on a work top and make a well in the center sprinkle salt, break the egg in the well.
2. Use a fork to scramble the egg, incorporating the flour.
3. Once they mixed with the flour then use your hands to make a dough.
4. If you feel that the dough is stiff can sprinkle a few drops of water and or the dough is sticky then add a little flour and knead the dough for one minute.
5. Now make the dough in to two portions and press them in to thin sheets with a rolling pin. If you have a pasta maker then your work will be very easy.
6. Trim the edges to make the pasta sheets a rectangle.
Now Let's check for this filling Carrot Halwa
INGREDIENTS:---
Carrot --- 1/2 kg (about5-6 carrots)
Khoya --- 50 gms
Full cream milk --- 1/2 cup
Sugar --- 3/4 cup
Ghee --- 1/4 cup
Cashew nuts --- 20-25
Raisins --- 20
Almonds --- 15 (soaked in water for over night and chopped)
Cardamom powder --- 1/2 tea sp
METHOD:----
Scrub and wash the carrots and grate .
Heat ghee in a heavy bottomed pan and fry cashew nuts till gold and keep a side, then fry raisins and leave a side, then fry almonds(badam) and keep a side.
Now fry grated carrot in the same ghee till raw smell of the carrot disappears.
Now add 1/2 cup full cream milk and stir till milk gets dried.
Then add sugar and stir for some time first sugar leaves water and then it become dry cook in a medium heat .
Now add 3/4 cashews, raisins, almonds,cardamom powder mix well then add 3/4 khoya mix well and stir for 2 sec. and remove from the fire.
Dish out in to a serving bowl and top with remaining dry fruits and khoya
Now lets start making the fried Ravioli
METHOD:---
1. Brush the pasta sheets with water.
2. Place a tea sp full Carrot halwa on the pasta sheet.
3. Leave about half inch in between each tea sp of Carrot halwa.
4. Take a second sheet of pasta and lay it over the ravioli.
5. Now cut out ravioli in to individual squares and press the edges to secure the filling in side the pasta.
6 Now leave this carrot halwa filled Ravioli a side for few minute.
7. By the time heat oil in a deep frying pan to deep fry sweet ravioli.
To check if the oil is hot enough to fry ravioli drop a small piece of bread if the bread turn brown in two minutes then your oil is ready for deep frying the ravioli.
8. Now drop slowly 2 ravioli s at a time, turning occasionally fry till golden this will take 60 seconds
9. Remove from oil drain well and let them cool for two minutes and serve.
Serve this Carrot halwa filled ravioli with a scope of ice cream or just sprinkle some honey on top and enjoy.
This is my seventh recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page.

Pasta Butter Masala

When ever we talk about Italian food first comes Pasta to our mind.Pasta in it's many forms is a staple food of Italian cuisine. There are two types of pastas which they use in Italian cuisine they are dried pasta and wet pasta. Dried pastas are very popular now in all over world but now a days wet pasta s also getting popular. In this dried pasta Macaroni is one which is very popular. Macaroni is most popular baked with cheese.
            There are many verities of pasta in India also getting popular  with this short dried pasta, Today's my fusion recipe is Pasta Butter Masala. In this BM theme I used long pasta as spaghetti and egg pasta sheets for Ravioli and now I like to use this cute Short pasat Macaroni with typical Indian butter masala which normally we make with paneer as paneer butter masala. Hope you all like my creation, let's check the recipe.
INGREDIENTS:---
Cooked Pasta  ---- 2 cups
For cooked pasta boil 1 lit water in a pan with little salt and 1/2 tea sp oil  bring to a full boil.
Add 1 and 1/2 cup pasta to the boiling water cook till pasta become soft now pasta is ready for pasta butter masala.
Tomato puree ---- 2 cups

Thick cream --- 1/2 cup
Onion --- 1 cup cut in to cubes
Ginger garlic paste --- 1tea sp
Coriander and cumin powder (dhaniya, geera powder) --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1/2 tea sp
Red chili powder – 1 tea sp (especially Kashmiri chili powder that gives a nice color to the gravy)
Kasuri methi --- 1 tab sp
Cashew nut paste --- 1 tab sp
Butter 2 tab sp
Salt to taste
METHOD:--
1. Peel, wash and cut onion in to cubes, and cook till soft in little water (cook in 1 cup water, and strain the water and leave a side. This water you can use in the gravy). Cool and grind in to a smooth paste.

2. Dry roast Kasuri Methi and crush with your hand and leave a side
3. Now heat butter in a pan and add onion paste and fry till light brown color. Then add ginger garlic paste and stir for a min.

4. Then add all powder masalas like turmeric powder, red chili powder, coriander and cumin powder, garam masala powder and mix well then add cashew nut paste and tomato puree, salt to taste and cook till butter leaves from the sides of the pan.
5. Now add cooked pasta mix well and add cream and kasuri methi mix well and cook for 2 more min. and remove from the heat.
Serve this with garlic bread.
This is my sixth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page.

Ravioli With Shahi Paneer

Ravioli is a pasta which is a filled egg pasta. Since this one is a filled pasta traditionally they fill this with meat mince and serve with tomato sauce. other then meat filling there many other filling also is there . even you can fill this with a sweet also as it turn in to a dessert.
    Now my twist to this traditional pasta in to Indian flavor I choose a paneer curry with gravy for this so that we can fill the pasta with curried paneer peace and serve with the gravy as a sauce. When I got this idea for this BM I search for ravioli sheets but I did not find them any where. So I tried to make them at home. I did not get a perfect sheet but I think made them ok should have a lot of practice. I am sure keep on trying pasta sheets at home and let's check today's recipe

Flour -----   1 cup
Egg  -----  1 no
Salt  --- a pinch
Water  -- few drops if require
METHOD:----
1. Take flour on a work top and make a well in the center sprinkle salt,  break the egg in the well.
2. Use a fork to scramble the egg, incorporating the flour.
3. Once the mixed with the flour then use your hands to make a dough.
4. If you feel that the dough is stiff can sprinkle a few drops of water and  or the dough is sticky the add a little flour and knead the dough for one minute.
5. Now make the dough in to two portions and press them in to thin sheets with a rolling pin. If you have a pasta maker then your work will be very easy.
6. Trim the edges to make the pasta sheets a rectangle
Before you make the sheets keep ready your filling. Here I am using a Indian curry for the filling  because my today's recipe is a fusion. so let's check the filling.
INGREDIENTS:-----
Paneer  --- 200 gms

Onion --- 2 medium
ginger ---- 1 inch piece
Garlic ----- 4 cloves
Tomato ---- 4 medium
Green chilies ---- 3 no.
Red chilli powder --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Garam masala powder --- 1 tea sp
Cashew nuts --- 20- 25
Cream --- 3/4 tab sp
Milk ---- 1/2
Oil ---- 3 tab sp
Salt to taste
METHOD:---
1. Peal onions and cut in to cubes heat 1 tea sp oil in a pan and fry onions till soft, peel and chop ginger,peel and remove seeds and chop tomato and add garlic, tomato,ginger, green chilies to onions and make a smooth paste.
2. Soak cashew nuts in milk for 1/2 hour and grind in to smooth paste and keep a side.
3. Now cut the paneer in to 1 inch pieces and fry in hot oil in a medium heat till light brown remove from oil and leave a side(drop paneer in warm water in a bowl and keep a side this keep paneer soft ).
4. Now heat oil (or you can use ghee for this curry) in a pan add onion paste and stir till oil starts separating from the onion paste.
5. And then add red chili powder ,turmeric powder, garam masala powder, saute for 2 min. then add cashew nut paste and stir for 3 more min then add 1/2 cup water and salt to taste mix well and bring to a full boil and let it cook in a very slow flame till gravy becomes thick(here you can add if you like to add any dry fruits like cashew,almonds and risins, fri them in ghee till light brown and add them to gravy.).
Finally add fried paneer pieces and cream mix well and leave in alow flame for 1 minute.

Remove from heat and garnish shahi paneer with chopped coriander leaves and cream.
Now lets start filling this Shahi paneer in Ravioli sheets.
1. Brush the pasta sheets with water.
2. Take paneer piece from the curry and place each paneer piece on to pasta sheet.
3. Leave about half  inch in between each paneer piece.
4. Take a second sheet of pasta and lay it over the ravioli.
5. Now cut out ravioli in to individual squares and press the edges to secure the filling in side the pasta.
6. Now boil water with a little salt and add the stuffed ravioli to boiling water till they float this will take about 5 to 6 minutes
7. Remove ravioli from boiling water and serve with shahi paneer gravy.
This is my fifth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Risotto With Palk And Moong Dal

Like Indians in some regions of Italy they like to have rice in the first course of the meal. Riso - rice which they use in their cooking are round short grain rice. Most of this Italian rice is high in starch. They cook rice with broth in to a creamy texture and this broth may be a chicken or meat or vegetable broth. Normally risotto contains Parmesan cheese ,butter and onion this is the common way they cook rice. In some recipes they use some white or red wine  to rice before they add broth. The traditional texture of the Risotto should be creamy and fairly fluid not watery. Risotto can be made using vegetables, meat, fish and a different types of cheese. Here my todays recipe is fusion with Indian ingredients. I  have a small cup of arborio rice in my pantry, I totally for got about this rice and was searching for shell pasta I found this one, got this risotto idea for my theme. Made little changes to my plan and included this risotto, since this is a fusion I didn't use cheese, gave a flavor of Indian spices so let's check the recipe.. INGREDIENTS:---
Arborio rice or any short grain rice --- 1 cup
Palak (spinach) ---  1 cup finely chopped
Moong dal  --- 1/2 cup
Butter ---  1 tab sp
Cumin seeds --- 1 tea sp
Mustard seeds --- 1/2 tea sp
Onion --- 1 small chopped
Green chillies --- 2 chopped (optional)
Garlic --- 3 cloves finely chopped
Stock or water --- 2 cups
Salt to taste
METHOD:----
1. Heat butter in a pan add mustard seeds, cumin seed, chopped garlic, chopped onion, chopped green chilli fry till onion turns in to soft but that should not change the color.
2. Add rice and give good stir to cover the fat on rice to avoid sticking the rice together.
3. Then add chopped palak (spinach) and fry for a while.
4. Now keep the heat in low and add 1/4 cup stock, stir slowly cook till rice absorb the stock.
5. Then add Moong dal to the rice mixture and 1/4 cup more stock stir and cook till the stock absorb
4. Continue to add stock 1/4 cup at a time stirring slowly and letting the rice absorb the stock.
5. By the time you finish the stock you can see the rice and dal in cooked and risotto will turn in to a creamy texture the rice is slightly firm in the center.
6. Season with salt stirr well and serve.
If you feel like your risotto is thick then add some more stock or water till it turns in to a creamy texture but I like my risotto little thick
That's it Risotto in Indian style is ready to serve.
 In India it's difficult to get Arborio rice or any other Italian rice so you can use any short grain rice that is rich in starch. But I am not sure you get a original risotto taste.
If you like to add cheese the add grated cheese on top of the risotto and serve. I don't like chees much so I didn't add that is totally your choice.
This is my fourth recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Polenta Upma

Polenta is a golden yellow cornmeal, It is a staple food of the North Italy. Normally this traditional Italian staple makes a good combination with meat, chicken, fish, vegetables and mushroom is my choice with polenta.Traditionally polenta is cooked with water in to a creamy paste texture. Some times after boiling it may be deep fried or baked usually they make this fried version with leftover polenta. Coming to today's recipe Upma is a favorite South Indian break fast. Since my theme for this BM is cooking Italian in to Indian. Today I am going to mix the South Indian spices with traditional Italian staple food so here is my recipe for the day.. INGREDIENTS:---
Polenta --- 1 cup
Onion --- 1 medium chopped
Green chillies --- 2 chopped
Ginger ---   1 inch piece chopped
Curry leaves --- 1 spring
Oil  ---- 1 tab sp
Mustard seeds --- 1/4 tea sp
Channa dal -- 1 tea sp
Cumin seeds -- 1/2 tea sp
Water   --- 2 1/2 cups
Ghee --- 1 tab sp optional
Salt to taste
METHOD:--
1. Heat oil in a pan add mustard seeds let them popup then add channa dal, cumin seeds, fry for a while.
2. Now add chopped onion, curry leaves, chopped ginger, chopped green chillies and fry till onion turn in to transparent. (here you can add chopped vegetables like carrot, beans, green peas, potato, broccoli if you like.)
3. In the mean while boil 2 &1/2 cups water on the other side.
4. Add polenta to the onion mixture fry for 1 second then add boiling water salt to taste give a good stir cover and cook in a low flame for 5 minutes.
5. Now open and add ghee mix well and again cover and cook till done this will take another 4 minutes.
Now Polenta Upma is ready to serve.
I served this Polenta Upma with garlic stir fried vegetables for this you need..
Broccoli --- 1 small cut in to small flowers
Carrot --  1 big cut in to bite size pieces
Garlic -- 3 cloves crushed
Olive oil --- 1 tea sp
Salt to taste
Pepper powder
Boil water with little salt and broccoli set a side for 5 minutes and Strain water and leave a side.
Heat oil in a pan add crushed garlic, carrot pieces, broccoli, salt and pepper give a good stir and remove from heat and serve.
This is my third recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Bruschetta With Channa Masala

Bruschetta is an antipasto from Italy means a snack which is served before meal as a starter. It consists of a bread roasted and rubbed with garlic and topped with olive oil and freshly chopped vegetables, meat and cheese. In some regions of Italy bruschetta is served with out topping, only with  the first product of olive oil. So this one is totally a traditional Italian snack. Now I am going to give it an Indian touch, so lets check the traditional Italian snack in to Indian style.
INGREDIENTS:---
channa (chick peas) --- 1 cup
Onion  ---- 1 chopped
Tomato --- 1 chopped
Ginger  --- 1/2 tea sp chopped
Garlic  --- 1/2 tea sp chopped
Red chilli powder -- 1 tea sp
Turmeric powder -- 1/4 tea sp
Garam masala powder --- 1/2 tea sp
Chat masala powder -- 1/4 tea sp
Salt  --- 1 tea sp or according to your taste.
Oil  ---  1 tab sp (you can use olive oil for this)
Coriander leaves ---  1 tab sp chopped
Cumin seeds -- 1teasp
Garlic cloves  --- 3
Olive oil --- 1 tab sp
Onion --- 1 tab sp finely chopped
Baguette or any other Italian bread slices

METHOD:---

1.Soak chick peas in enough water for over night.
2. Heat 1 tab sp oil add cumin seeds fry for a while then add chopped onions fry till onion becomes soft.
3. Now add chopped tomato, chopped ginger, chopped garlic give a good stir.
4. Then add salt to taste, red chilli powder, turmeric powder, give a good stir and cook till tomato turns in to soft.
5. Then add soaked channa, garam masala, chopped coriander leaves, 1/2 cup water mix well cover and cook till chick peas become soft.
If you would like to do this process in a pressure cooker then do the all process in a pressure pan after you add channa cover and cook till two whistles.
6. Check if the chick peas are cooked then switch off the heat and set a side.
Now channa masala is ready for topping
Let's assemble  the bruschetta
7. Brush some olive oil on baguette or bread slices and roast them on a grill or on a pan or you can grill in a oven also but grill the bread slices till they turn in to nice golden color.
8. Remove the bread slices from grill rub garlic on each bread slice and place the bread slice on a serving plate top with channa masala and sprinkle with finely chopped onion. This topping you have to do just before you serve other wise the bread may get soggy or you can serve the topping in bowl separately with a spoon, so that your guests will serve the topping by themselves over the bread. 
You can sprinkle some chopped tomato and coriander leaves with chopped onion.
This is my second recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Spaghetti With Kerala Stew (Spaghetti With Coconut Sauce)

This months Blogging Marathon is little more exited for me because Valli included few new themes in this month which are my favorites like Indian thali and Italian in to Indian style.  Italian is one of my favorite cuisine, specialy the ingredients what they use in this cuisine are very less, most of the dishes they finish with in four to five ingredients (this I am talking about the original recipes here my recipe are fusion).Pasta is one of the most popular ingredient, more then 650 types of pastas are there. Pasta is a traditional staple food also. In Italian cuisine normaly pasta is served with a pasta sauce which contains tomato, onion and herbs some times with meat. And some times this pasta is simply served with pesto sauce also. My today recipe is a fusion with Indian and Italian which is a theme for Blogging Marathon. So both the cuisines are my favorite cuisines. When I first saw this theme in Marathon page got  this idea of mixing Italian with totally SouthIndian Kerala flavors and first came to my mind is Vegetable stew we usualy make a side dish for Idiyappam or Aappam this contains coconut milk. In my view coconut milk and pasta will make a good combination and it worked out  very well. The dish came out so delicious and pasta bleanded with coconut milk . For me this dish is just wonderful. So hope you also like my creation... IINGREDIENTS:---

Mixed vegetables -- 1 cup cut in to cubes ( Carrot, beans, green peas, potato I used only this if you have cauliflower can add that also)

Onion --- 1 big sliced
Green chillies --- 2 slit
Curry leaves --- 10
Oil -- 1 tab sp (coconut oil is the best choice can use sunflower oil or olive oil also choise is yours.)
Cinamon --- 1 inch piece broken
Clove s --- 4
Cardamom -- 3
Black pepper corns -- 6
Garlic cloves ---- 4 crushed
Ginger --- 1/2 inch piece crushed
Salt --- 1 tea sp
Turmeric powder --- 1 pinch
Thin coconut milk -- 1 cup
Thick coconut milk --- 1/2 cup
Spaghetti --- 1 pak ( the spaghetti pack which I used is 250 gms that serves for 4 people)
Oil ----- 1 tea sp
Salt --- 2 teasp

Method:--

1. In a wide pan dissolve 1 tea sp salt in 2 ltrs water and start boiling, bring to a full boil add 1 teasp oil mix well.
2.  Gradually immerse spaghetti in to the boiling water and continue cooking for ten minutes. stirring occasionally. Do not over cook, ten minutes is more then enough to cook spaghetti.
3. Drain the hot water from the cooked spaghetti and rinse in fresh cold water.
4. Take few drops of oil and apply on spaghetti so that won't stick together, leave it a side.
5. In a preassur cooker heat 1 tab oil then add clove, cardamom, cinnamon, black pepper corns, curry leaves let them fry for a while and add sliced onion, green chillies, crushed garlic, crushed ginger fry till onion turns in to transparent.
6. Now add mixed vegetables, turmeric powder, Salt to taste give a good stir add 1/4 cup water and thin coconut milk stir well, cover with lid and cook for 2 whistles
If you are using a normal pan (not a preassur cooker) then all the process is same but cook till the vegetable are cooked this will take 10 to 15 minutes time in a low heat.
7. Switch off the heat and let it sit for some time to release the preasure then open the lid.
8.Again bring the pan on to the stove top in a low heat add thick coconut milk stir well and bring to full boil. After you add coconut milk keep on stirring other wise some times coconut milk will be curdle so keep on stirring and keep the heat on low heat
9.Cook till the souse become thick and gravy looks creamy the switch off the heat, let it sit for a while and serve
10.Serving suggestions with spaghetti --- roll cooked spaghetti with a fork and place it in the middle of the plate pour the mixed vegetable stew over the spaghetti roll and serve warm.
Enjoy this Italian in to Indian combination . We really enjoyed this spicy delicious spaghetti in a new flavor with coconut milk and vegetables.
 This is my first recipe for Blogging Marathon 15 th edition in the theme of Cook Italian in Indian style and lets check the Marathon page

Burrito With A Twist

Burrito is a type of Mexican food, A wheat tortilla  filled with refried beans and meat then fold in to a roughly cylindrical shape. In Mexico the filling will be refried beans, meat, but there are many ingredients we can see in United States. Generally they include the combinations of ingredients are Mexican style rice, or plain rice with beans, Lettuce, salsa, meat, avocado, cheese and sour cream. But To day I give a twist to that Mexican favorite food with Indian ingredients.Actually we can choose many  Indian ingredients like pulav with kurma any vegetable rice with gravy curry or dalmakhani, plain rice with any gravy curry and chutney. In this recipe my choice was simple dal chawal, aloo ki sabji with salad and little green chutney. I really enjoyed this as my today's lunch. It's filling I like the different flavors what I tasted in US.. Next time will try the other combinations

INGREDIENTS:---

Whole wheat tortillas --- 2

Plain steamed rice  --- 1 cup (can use any other rice like pulav, jeera rice)

Dal thadka -- 1 cup (can use any dal like palak dal or dalmakhani )

Aloo ki subji --- 1/2 cup

Green chutney --- 1 tab sp

Carrot --- 1 small cut in to long strips

Cucumber --- 1 small cut in to long strips If you like can add any other salad s that is totally your choice.

Chopped coriander --- 1 tab sp

METHOD:---

1. lightly heat tortillas on a hot tawa both sides.

2. Place warm tortilla on a plate or work surface keep a tab sp of rice sprinkle 1/2 tea sp of green chutney, top with dal, aloo ki sabji, carrot and cucumber strips.

3. Sprinkle 1 tea sp of chopped coriander and start folding.

4. First fold from sides the start rolling like a mat roll and place the burrito fold side down in the serving plate.

Serve hot with raita or yogurt.

This recipe is for blogging marathon 14th edition under the theme of combo theme of 3 now for the last 3 recipes my theme is Traditional dishes with a twist.

This is my fifth recipe for Blogging marathon 14th edition group 2 in the theme of combo theme of 3. Lets check the Marathon page for other recipes..

WATER MELON WITH PASTA AND IAM BACK

Hi friends,Again I am here after a long break. I know from long time no post from my side. I guess this is how it is going to be for some more time. this is all because of my personal work. How are you all, hope you all doing great. As you all know now a days I am with my parents and enjoying my moms cooking. she always like to do some experiments in her kitchen . one day when I was going to the supermarket my mom ask me to buy some shell pasta,I wondered and asked her what? you like to eat pasta? she told me that you just bring a packet of shell pasta I will make some thing special for you, and here is the recipe born. And here I go with the recipe.............

INGREDIENTS:----

Watermelon pieces ---- 2cups
FOR WATERMELON PIECES:----
Cut the watermelon and remove the red fruit part and peel the green skin and take the white part and cut in to 2 inch size pieces.
Shell pasta---- 1 cup cooked
Boil water in a sauce pan and add 1 tea sp oil and pasta to boiling water and cook till done and drain the water and pour cold water and drain the cold water also and leave a side.
Other ingredients:----
Onion ---1 big finely chopped
Tomato --- 1 big chopped
Cashew nuts – 10
Oil – 1 tab sp
Cloves – 4
Cinnamon – ½ inch pieces 3
Cardamom – 3
Cumin seeds – ½ teasp

Dry powders:--
Red chilli powder – 1 tea sp(according to your taste or you can just remove from the list to make the recipe in a mild taste)
Turmeric powder --- ¼ tea sp
Salt – 1 ½ teasp or according to your taste
Coriander leaves --- 1 tab sp chopped
For masala:----
Coconut – 1 tab sp freshly grated
Poppy seeds – 1 tea sp
Garlic – 6 cloves
Cashew nuts or almonds – 5 soaked in water for 10 min.
Coriander powder – 1 tea sp
Grind all above masala ingredients in to fine paste and leave a side.

METHOD:----

1. Heat 1 tab sp oil in a sauce pan and add cloves, cinnamon, cardamom, cumin seeds let them splutter
2. Then add finely chopped onion and fry till onion become transparent.
   
3. Now add chopped tomato,salt, turmeric powder, red chilli powder mix well, cover with a lid and cook in a low flame till tomato become soft looks like a paste.
   
4. Then add ground masala and fry till raw smell disappears in this stage this masala become like a ball and that stick to your ladle it laves the oil on sides.
   
5. Now add water melon pieces and 1 cup water mix well and again cover with lid and cook till melon pieces are half done, this will take 10 min time check in between.
   
6. when melon pieces are half cooked add pasta,cashew nuts, if required add ½ cup more water and cook for 5 more min.
   
7. If you like thin gravy then add ½ cup more water mix well and bring to a boil
   Remove from the heat and garnish with chopped coriander leaves.
   

My mom and dad enjoyed this as a curry with there roties, but I really enjoyed this as a 1 bowl meal because it includes pasta and vegetables. You can remove red chilli powder and ground masala to make it a mild soup like thing. Or you can add the ground masala in less quantity.
Can use any small variety pasta.

SAFFRON RISOTTO

Risotto is one of the traditional rice dish in Italian cuisine and also from the Italian part of Switzerland like Ticino. This creamy rice dish with nice saffron aroma is typically from Ticino. I adopted this recipe from here and the only one thing I change in this recipe is traditionally they use white wine in this recipe I didn't use wine.And here is the recipe.....

INGREDIENTS:---
Oil --- 1 tab sp
Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced
Saffron --- 1 tea sp or 1 pak(not ground)
Chicken or vegetable stock ---2 and 1/2 cup s
Half- and- half ---- 4 tsp
Cheese --- 100 gms finely grated
METHOD:----
1. Heat oil in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
2. Now add the rice and stir till rice turns in to translucent stir continuously.
3. Now add 2&1/2 cups of stock, saffron stir well cover with a lid and cook in a low flame for 20 min. no need to stir in between because it is cooking in a low flame, let it cook well till rice becomes soft.
4. then add cream and grated cheese mix well, check and adjust the season.
5. Serve immediately with a meat dish or salad.
I served it with some fried chicken.
This Risotto is also goes to A.W.E.D -SWITZERLAND AT CURRY LEAF S Experiments,Emotions,Experiences with food EVENT BY DK OF CHEF IN YOU