Kugan's Kitchen Part 6

[NOV]

K, Right click on the pic at imageshack, and choose "properties"
Copy the address (in this case its http://img201.imageshack.us/img201/8...kolukkatai.jpg )

Now, click the "insert image" icon and post address there


voila....

[dev]

K, so many nice recipes... do u have a recipe for wheat flour /ragi flour kozhukattai?...irundhaal recipe post pannunga pls...

Coconut poli makes my mouth water... we always prepare poli using coconut in our place... maybe coz of free availability of coconut here... paruppu poli is not very popular here...

[dev]

BTW, it's called thengai obuttu in our place...

[Lathz]

hi to all there...am a silent hubber would like to join in ur loop....hope u all will help to improve my cooking's......

[Lathz]

Palak Paneer or Spinach Curry Ingredients:

Paneer or Cottage Cheese – 300 gms
Palak or Spinach – 3/4 kg or 6 big bunches
Chopped Green Chillies – 3
Ginger – 1/2 inch
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Medium Sized Onion – 2
Tomato Puree – 1 cup
Jeera/Cumin Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Dhaniya Powder or Coriander Powder – 1/2 tsp
Oil – 2 Tbsp
Fresh Cream – 1/4 cup
Salt
Oil for frying Panee
How To Prepare:

Clean the Palak or Spinach properly. Cook the Palak/Spinach leaves with chopped Green Chillies, Ginger in a pressure cooker with 1/4 cup of water until you hear a single whistle. Else, cook all these ingredients in Microwave on high setting for 3 minutes. Retain the water used for cooking. Later one can use this water when cooking the Palak Paneer as described in Step 6 below.
Once the Palak/Spinach leaves turn cool, transfer all the cooked ingredients to a mixer jar and grind it in a mixer grinder to obtain smooth Palak paste. Keep aside.
Finely chop one of the Onions. Cut the other Onion and prepare a smooth Onion paste by grinding the cut Onion in a mixer grinder. Keep aside.
Heat Oil in a fairly large pan. Add Jeera/Cumin seeds. Once the Jeera seeds splutter, add finely chopped Onions (from Step 3) and fry until the Onions look transparent. Then add smooth Onion Paste and fry till the raw smell of Onion disappears. It takes almost 2 minutes for the Onions to be cooked.
Now add Tomato Puree, Turmeric, Red Chilli Powder, Dhaniya/Coriander Powder and allow the ingredients in the frying pan to cook for 5 minutes.
Then add Palak paste from step 2 to the above mixture with 1/4 cup of water (for better results, you may use the water used for cooking Palak, retained in Step 1) and Salt. Cook for 10 more minutes.
Now cut the Paneer into cube sized pieces and deep fry in Oil until the Paneer pieces turn golden brown. Remove from the Oil and immediately add the fried Paneer to the Palak/Spinach curry preparation from above steps.
Next add Garam Masala Powder to the Palak Paneer mixture and cook the entire gravy for 3-4 minutes. Finally add Fresh Cream to the mixture.
Garnish Palak Paneer with a little Fresh Cream.

Now Palak Paneer/Spinach Curry is ready to serve with Roti, Chapati, Naan or Kulcha.

Note:

You can try out variations of Palak Paneer recipe by replacing the Paneer with Tofu or Boiled Potato pieces, Green Peas or with Okra/Bhindi. Palak/Spinach curry tastes great with any of these vegetables. One can have Palak Paneer with Plain Rice or with Roties. I prepared Palak Panner to go with Pulka/Chapati.Spinach/Palak is considered rich source of Iron and Calcium and Paneer is rich in Protein.

[kugan98]

Thanks Dev, for your nice post.
Well wheat flour and ragi flour sweet kolukkatais are almost similar.
I will post the recipes soon.
I have cooked two more dishes from India.
Little jitters to post with pictures.
Will post soon.
Kugan98

[kugan98]

Welcome to Kugan's Kitchen Lathz.
You have come with a bang with a recipe.

We are not experts, but you can learn something from us.
Do come in to post whenever you are free.

I will surely try out your recipe.

Take care, Kugan98

[dev]

K, Forgot to mention.. I'm looking for spicy kozhukattais using wheat and ragi flour...

[kugan98]

You can use panner instead of tofu.


TOFU MOONG DAL MASALA

Ingredients:
1 cup of moong dal
¼ tsp turmeric powder
200 grms tofu cut into small cubes
3 tomatoes chop into pieces
2 green chillies chopped fine
¼ inch ginger chopped fine
1 ½ tsp red chillie powder

2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tbs cut coriander leaves
Salt to taste

Method:
Boil the moong dal with the turmeric powder.
Keep aside.
Heat a wok with the oil, add in the cumin and mustard seeds.
When they splutter add in the curry leaves, ginger and green chillies.
Sauté well, add in the tomatoes, red chillie powder.
Cook till the tomatoes turn mushy.

Add in the cooked moong dal, tofu cubes and salt.
Add ½ cup of water, let it come to a boil.
The gravy should be a little thick.
Remove and garnish with the cut coriander leaves.

[dev]

Lathz, welcome to the hub...

Thanks a lot for the recipe... will try it sometime...