Monday, July 06, 2015

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


kozhi ada

Kozhi ada, how to make Malabar style kozhi ada (chicken hot pockets).

Kozhi ada is a popular Malabar Muslim snack. During the time of Ramadan; if you are travelling through the National highway and passing through Malabar, kozhi ada is something which you should try, the makeshift food stalls on the roadside at the time of Iftar will be selling hot kozhi adas. The best way to get the taste of Malabar food.

Kozhikode city is no exception, kozhi ada tops the bakery snacks at this time. Nidhi is fan of Malabar food and that's why authentic and traditional Malabar food finds its place here on the blog. One of her friend's mom introduced me to Malabar food; and she told me that kozhi ada is the most popular snack during Ramadan time. It seems, kozhi ada was a native of Koilandy (a small town near Calicut) and during the olden days sundried meat was used to fill in and can be stored for longer periods. But, you can also slow roast the chicken for 1 hour and do the same....that calls for another post.

The same filling can be covered with rice dough and steamed.

How to make kozhi ada (video tutorial)


Other recipes you may like:
Malabar chicken samosa recipe
Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry

Kozhi Ada Recipe - How To Make Kozhi Ada - Iftar Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  kozhi ada  

  INGREDIENTS

  • Flour: 2 cups
  • Sugar: 1 tsp
  • Salt: 1/2 tsp
  • Ghee/oil: 1 tsp
  • Water: As needed
  • Boneless Chicken:250 gm
  • Onion: 1, chopped
  • Ginger-Garlic: 1 tbsp, crushed
  • Green chilli: 1 chopped finely
  • Coriander leaves: 1 tbsp, chopped
  • Oil: 2-3 tbsp
  • Kashmiri chilli powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Salt to taste


  METHOD:

  1. Add flour in a bowl, add in salt, sugar, and ghee. Rub the ghee into the flour and knead it into a soft dough with water.
  2. Heat a kadai with oil, add in the onions and green chilli. Add salt and mix well. Once the onions are transparent add in the crushed ginger-garlic and mix well.
  3. Once the onions starts to brown, add in Kashmiri chilli powder, turmeric powder, and coriander powder. Mix well and then add in the chicken pieces. Mix well and cover and cook the chicken.
  4. Once the chicken is cooked, add in garam masala and mix well.
  5. Lastly, add in chopped coriander leaves, and stir well. Switch off the fire and when it is completely cooled lightly grind/mince it in a mixie or food processor
  6. Pinch small lemon sized balls from the dough and roll out into small round discs. Place little filling inside and flip it over. Press down the sides with fingers and seal it (Check video for tutorial on how to seal the kozhi ada.)
  7. Deep fry in hot oil until brown.
  8. Serve hot.

NOTES

  • To prevent the dough from drying out, you can brush oil on top and cover with a wet cloth.
  • There is no need to add extra water as the chicken will release water by itself.

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Monday, June 29, 2015

Malabar Chicken Spring Rolls - Iftar Recipes


Chicken spring rolls recipe - how to make Malabar style chicken spring rolls.

malabar chicken spring rolls

Chicken spring rolls recipe (malabar style) is a perfect snack for Iftar.  Unlike the Chinese chicken spring rolls, the filling for these spring rolls are made with Indian spices. A favorite snack among Muslims in Malabar region.

Living in Malabar, has given me some good friends and are always willing to share Mappila Cuisine recipes. Again, this recipe is from Nidhi's friend Amra's mom; which has become a family favorite. My kids love to have this as an after school snack and I am sure it will be your favorite too :)

How to make Malabar chicken spring rolls.


Other recipes you may like:
Malabar chicken samosa recipe
Malabar chicken fry
Malabar style cauliflower fries


Malabar Chicken Spring Rolls - Iftar Recipes


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  malabar chicken spring rolls  

  INGREDIENTS

  • Boneless chicken: 250 gm
  • Kashmiri chilli powder:1 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Salt: 3/4 tsp or as needed.
  • Water as needed.
  • Maida/flour: 2 cups
  • Cornflour: 2 tsp
  • Oil: 2 tbsp
  • Onion: 1, chopped
  • Ginger: 1 inch
  • Garlic cloves: 6
  • Green chilies: 1
  • Salt: As needed
  • Garam masala: 1 tsp
  • Coriander leaves: 2 tbsp chopped
  • Eggs: 2
  • Breadcrumbs as needed


  METHOD:

  1. In a kadai or pan add in the chicken (cut into cubes), Kashmiri chilli powder, coriander powder, turmeric powder, salt and little water. Cover and cook the chicken. Shred the chicken when it is completely cooled.
  2. In a bowl mix maida/all purpose flour with cornflour and salt. Add enough water to make it into a free flowing batter; which is neither thick nor thin. Keep this aside.
  3. Heat a kadai or pan with oil and once it is heated add in chopped onion, greenchilies, garlic, and ginger. Saute until transparent with salt. Once the onions are transparent add in the shreded chicken. Mix well and saute for 2-3 minutes. Once everthing is dry, switch off the flame and add in chopped coriander leaves.
  4. Heat a dosa tawa and pour some batter and spread into a thin pancake. Once it starts to cook remove to a plate. Repeat the same with the rest of the batter.
  5. Place each pancake on a work surface and put the filling towards the side, and roll it tightly foldling the sides in half way through. Repeat the same with the rest of the pancakes.
  6. Dip each roll in beaten eggs and roll in breadcrumbs. Deep fry in hot oil
  7. Serve with tomato ketchup

NOTES

  • You can add cornflour upto 2 tbsp, cornflour prevents the pancake from breaking when rolling.
  • You can lightly crumble or mince the chicken filling in a food processor or mixie. My kids like this way, so I dint mince.
  • The pancake should not be cooked or made crisp; it should be removed from the tawa as soon as it starts cooking.
  • Keep aside some batter to seal the rolls.
  • You will get about 10-12 rolls with this recipe. More tips on the video.

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Tuesday, June 23, 2015

Mushroom Roast Recipe - Mushroom Recipes


Mushroom roast recipe, how to make mushroom or  mushroom ularthiyathu.

mushroom roast

Mushroom roast or mushroom ularthiyathu- is a quick and easy recipe made with mushrooms and a few Indian spices especially crushed black pepper. This mushroom roast is a simple Kerala style dish; and pairs well with rice or Indian flatbread (roti).

Button mushrooms or portobello mushrooms works very well,  though originally this roast is made with wild mushrooms also(check notes). The flavor of  curry leaves and crushed pepper stands out and the roasting in coconut oil gives it a unique taste.

Come monsoons in Kerala, wild mushrooms were abundant, during my childhood; my grandmother used to make this mushroom roast for dinner and whenever I make this, I still can relive those days.....such is the power of home-cooked food!

The mushrooms get a dark color after roasting in coconut oil.

mushroom roast 1

This roast can be served wrapped in Roti and makes a perfect lunch box meal for kids and adults alike. A family favorite and easy to prepare and I had to share this recipe with you :)

How to make mushroom roast with step by step pictures.

Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.
mushroom roast 2


Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.
mushroom roast 3


Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.
mushroom roast recipe

Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.
mushroom roast recipe 1

Other Recipes You May Like:
Baby corn masala
Paneer Butter Masala
Palak Paneer Recipe

Mushroom Roast Recipe - Mushroom Recipes


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  mushroom roast  

  INGREDIENTS

  • Mushrooms: 250 gms
  • Onions: 2 medium, chopped
  • Garlic: 6
  • Green chilies: 1, slit
  • Curry leaves: 1-2 sprigs
  • Turmeric powder: 1/4 tsp
  • Kashmiri chilli powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1/2 tsp
  • Crushed pepper powder: 1/2 tsp
  • ingredient 10
  • Coconut oil: 2 tbsp


  METHOD:

  1. Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves.
  2. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.
  3. Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.
  4. Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins.
  5. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.
  6. Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.

NOTES

  • Once mushroom is washed slice it up. Do not slice mushrooms and then rinse in water as it will make the mushroom watery or absorb water.
  • This mushroom roast or mushroom ularthiyathu has all the masalas and roasting/sauting it helps to bring out the flavors. The crushed pepper and the curry leaves flavor stands out.
  • Try to make this mushroom ularthiyathu in coconut oil. If using wild mushroom always put in turmeric water and wait for sometime; if color changes that mushroom is not fit for use. Disclaimer-Some wild mushrooms are poisonous and hence not fit to consume.

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Tuesday, June 16, 2015

Chakka Puttu Recipe / Jackfruit Puttu


Chakka puttu recipe, how to make jackfruit puttu.

chakka puttu

Chakka puttu or jackfruit puttu is a traditional breakfast from Kerala. Jackfruit or chakka is sliced and layered with puttu podi to make a healthy and filling breakfast.

Sometime back, I shared banana puttu recipe which is also a healthy breakfast, especially for kids.

Ripened jackfruits are sliced finely and mixed with coconut or you can sprinkle coconut over the fruit and topped with puttu podi (do check out this post on how to make easy puttu podi with left over rice).

My son, Cheriyan and Homey loves to have this for breakfast and during jackfruit season, I make this often, you do not need any other curry, the jackfruit will become soft after it is cooked and can mix into the puttu and have it.

jackfruit puttu

I made in my chiratta puttu kutti, you can also make in the long kutti also. If you do not have puttu kutti or puttu maker, try using coconut shell to make DIY puttu kutti.

How to make chakka puttu, with step by step tutorial.
Chop the jacfruits after removing the seeds. I like to mix with freshly grated coconut or you can sprinkle coconut on top of the fruit.
jackfruit puttu recipe


Add in the 2 tbsp chopped jackfruit mixed with coconut in the puttu mould/maker and top with puttu podi.
chakka puttu recipe 1


Place it on the hob of the pressure cooker and let it steam for 3 mins on medium flame. Invert to a plate and serve immediately.
chakka puttu recipe 2

Other recipes you may like with jackfruit (chakka):
Chakka Chips
Chakka varatti
Chakka Curry
Jackfruit Seeds Curry



Chakka Puttu Recipe / Jackfruit Puttu


PREP TIME: 5 mins    |  COOK TIME: 5 mins    |  AUTHOR::
  chakka puttu  

  INGREDIENTS

  • Jackfruit: 10-15, chopped
  • Puttu Podi: 1 cup or as needed
  • Grate coconut: 1/2 cup
  • Salt: 1/4 tsp
  • Water as needed to mix puttu podi


  METHOD:

  1. Make puttu podi by mixing with water and salt. For detailed post pls visit my puttu recipe post (link given above).
  2. Chop jackfruits and mix with coconut or you can also avoid mixing in coconut; its just a personal choice.
  3. If not mixing with coconut; add in 1-2 tbsp of coconut on the puttu kutti and top with 2 tbsp of jackfruit and then top it with puttu podi. If, mixing with coconut, just add in the coconut mixed jackfruit (about 2 tbsp or more if you like jackfruits) and then top with puttu podi.
  4. Place on the puttu kudam or on the hob of the pressure cooker (like I did here) and allow it to steam for 3 mins on medium flame.
  5. Invert to a plate and serve.

NOTES

  • Chakka puttu is a healthy traditional kerala breakfast.
  • Once the jackfruit is cooked it will be come soft and mushy, hence it is easy to give to kids by mixing it into the puttu.

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Friday, June 12, 2015

Chilli Beef Recipe - How To Make Chilli Beef Recipe


Chilli beef recipe - how to make chilli beef (restaurant style).

chilli beef recipe

Restaurant style chilli beef recipe
is a family favorite and easy to make at home too. Beef chilli or chilli beef can be made with very less/little oil and beef pieces need not be fried at all. Chilli beef is one of the most popular indo-chinese dish in Kerala.

What I like about this chilli beef recipe is the ease at which it can be made and beef pieces are not deep fried and that makes this a favorite.

Chilli chicken is another popular indo-chinese dish; and my chilli chicken recipe is also made with very little oil and the best part is the chicken pieces are not fried, if you have not tired my chilli chicken recipe, pls do ASAP.

This recipe can be served with fried rice, Naan or even with Indian flat bread/ roti.


Chilli beef recipe:


Chilli Beef Recipe - How To Make Chilli Beef


PREP TIME: 5 mins    |  COOK TIME: 25 mins    |  AUTHOR::
  chilli beef recipe  

  INGREDIENTS

  • Beef : 400 gms
  • Soy sauce: 1 tbsp + 1 tsp
  • Kashmiri chilli powder: 1 tsp
  • Tomato sauce: 2 tbsp
  • Red chilli sauce: 1 tsp
  • Crushed pepper: 3/4 tsp
  • Onions: 2, cubed
  • Capsicum: half, cubed
  • Ginger: 1/2 inch, sliced
  • Garlic: 6 cloves, sliced
  • Beef stock: 1/4 cup
  • Water: 1/4 cup
  • Cornflour: 1 tsp
  • Oil: 2 tbsp
  • Salt and extra pepper as needed
  • Chopped spring (green onions): 1 tbsp (to garnish)


  METHOD:

  1. Cut the beef into thin strips. Add them into the pressure cooker and top with 1 tbsp soy sauce and salt.
  2. Pressure cook for 20 mins ie after the first whistle simmer the fire for 20 mins.
  3. Heat a kadai or pan with 1 tbsp oil and add in sliced garlic, ginger, green chilies, and onions. Stir fry for two mins and remove to a plate.
  4. Add in the cubed capsicum and stir fry for a min or two. Add in a fat pinch of salt and pepper and then mix (toss) and remove them to another plate.
  5. Add in 1 tbsp oil and then add in the cooked beef. Keep aside the beef stock which we need to make the gravy.
  6. Once the beef is heated up, stir fry for a minute and then spread the beef to the sides so that the oil will come in the middle. Into the oil in the middle, add in 1 tsp Kashmiri chilli powder, mix it well and allow the chilli to get roasted lightly so that the raw flavor diminishes. Remember to put the flame on low.
  7. Add in 2 tbsp tomato sauce, mix well. Add in 1 tsp soy sauce and red chilli sauce, mix well. Add in 3/4 tsp crushed pepper and mix well.
  8. Add in the stir fried onions and capsicum; sprinkle a fat pinch of salt and pepper and mix well.
  9. Mix cornflour with beef stock and water. Add into the curry, allow it to heat up and simmer for a minute. Garnish with chopped spring onions and switch off the flame.
  10. Transfer to a serving dish and serve hot.

NOTES

  • If you like more gravy you can add little more water; adjust to your taste.
  • For more tips and notes, pls watch my video
  • Since beef has some water content, I did not add extra water; but if you feel you need to add water, you can add 1/4 cup while pressure cooking.

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Monday, June 08, 2015

Onion Tomato Raita Recipe


Onion tomato raita recipe, how to make onion tomato raita.

onion tomato raita

Onion tomato raita with step by step pictures - an easy and healthy Indian raita.

This raita stands out because of the ease at which it can be made with the (most common) two main ingredients easily available - Onions and tomatoes.

Onion tomato raita brings in nostalgic memories as a new bride and a novice cook myself about 20 years back; those days there was no internet and even phone calls were not easy as it was now, living in the remotest village near Munnar hill station. My mother in law had once mentioned briefly that Homey loves this onion tomato raita so much that he does not need any extra curry with phulkas and boy! this raita was a life saver for me those days.

Living in far off hill station where you get the freshest of the fresh tomatoes this raita recipe was a keeper and yes, over the years it has graced many meals and the recipe passed on.

The mustard seeds and the whole red chilies crackling in the oil gives it the punch needed to make it a stunning raita. No need for extra ingredients like rock salt or chat masala which was not so easily available in those days, but yes; if  you have a flare for North Indian Cuisine you can add them; if it is available in your pantry. But let me tell you, Homey and I love this raita without them, and I am sure you would too.

onion tomato raita recipe

Onion tomato raita with step by step pictures.

Chop the tomatoes and onion.
onion tomato raita 1


Lightly beat curd/yogurt with salt and add the chopped tomatoes and onion and mix lightly.
onion tomato raita 2

Heat a tadka pan with oil, add in the mustard seeds.
onion tomato raita 3



Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.
Transfer to a serving bowl and serve with biriyani or veg pulav.
onion tomato raita 4

Onion Tomato Raita Recipe


PREP TIME: 3 mins    |  AUTHOR::
  onion tomato raita  

  INGREDIENTS

  • Tomatoes: 2, chopped
  • Onion: 1, chopped
  • Curd: 1 cup, lightly beaten
  • Salt: 1/2 tsp or as needed
  • Coriander leaves: 1 tbsp, chopped
  • TO SEASON:
  • Oil: 1 tsp
  • Kashmir Red chilies: 3, broken
  • Mustard Seeds: 1/2 tsp


  METHOD:

  1. Chop the tomatoes and onion.
  2. Add curd into a bowl. Lightly beat curd/yogurt with salt and add the chopped tomatoes, onion, and coriander leaves and mix lightly.
  3. Heat a tadka pan with oil, add in the mustard seeds.
  4. Once the mustard seeds starts to crack, add in the broken whole Kashmiri red chilies. Pour this over the prepared raita.Transfer to a serving bowl and serve with biriyani or pulav.

NOTES

  • For variation, I have used coconut oil and curry leaves instead of coriander leaves and it did taste yum.
  • For a typical North Indian flavor; you can use rock salt and a big fat pinch of chaat masala.

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Thursday, May 28, 2015

Chakkakuru Mezhukkupuratti - Kerala Recipes


Chakkakuru Mezhukkupuratti is a traditional Kerala side dish made with jackfruit seeds.

chakkakuru mezhukkupuratti

Chakakuru Mezhukkupuratti Recipe, learn how to make chakkakuru mezhukkupuratti with step by step pictures.

Summers in Kerala is blessed by two of the greatest fruits: Mangoes and Jackfruits,  and both of them are my favorites. Jackfruits are mostly used as a fruit and the unripened ones are used to make chips, curries etc.

Traditionally, jackfruit seeds which we call "chakkakuru" are scarped and sliced and used in curries which is my absolute favorite and I love to make mezhukkupuratti with them. Let me tell you that scraping the seeds off is a time consuming job; which grandmothers used to gleefully gossip and do in the olden days. Because of my love for the curried seeds; when I got some I spent time to lightly scrap them and slice into small pieces. Back in the olden days, my grandmother used to scrap off all outer part of the seeds; but these days it is said for health benefits not to scrape off completely....so take your pick.

How to make chakkakuru mezhukkupuratti with step by step pictures.

Like I mentioned above, I did not fully scrape off the seeds. The thin seeds are added into a pan and topped with Kashmiri chilli powder,  turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
chakkakuru mezhukkupuratti 1


Heat another kadai or pan with coconut oil. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.
chakkakuru mezhukkupuratti 2

Chakkakuru Mezhukkupuratti - Kerala Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  chakkakuru mezhukkupuratti  

  INGREDIENTS

  • Jackfruit Seeds:About 1/2 kg
  • Kashmiri Chilli Powder: 1 tbsp
  • Organic Turmeric Powder: 1/2 tsp
  • Coriander Powder: 1/4 tsp
  • Salt: 1 tsp
  • Shallots or button onions: 1/4 cup chopped
  • Curry Leaves: 2 sprigs
  • Coconut Pieces: Finely sliced coconut pieces
  • Coconut Oil: 2-3 tbsp


  METHOD:

  1. Lightly scrape the seeds and cut them into thin strips. Add them into a pan and top with Kashmiri chilli powder, turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
  2. Heat another kadai or pan with coconut oil.
  3. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two.
  4. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.

NOTES

  • If using onion, use half onion sliced.
  • If using ordinary chilli powder, reduce by half or according to your tolerance level.
  • Using coconut oil gives a traditional and authentic Kerala taste.

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Tuesday, May 19, 2015

Paneer Sandwich Recipe


Paneer sandwich recipe, how to make grilled paneer sandwich recipe.

paneer sandwich recipe

Paneer sandwich is easy to make and healthy and filling too. The best thing about grilled paneer sandwich is the ease at  which you can make, it just take under 5 minutes to make!

Breakfast sandwiches can be super easy with a panini press. Though, dosa and sambar are our staple at home; sometimes I like to serve my kids sandwiches and paneer sandwich is the best one to start the day with all those power packed proteins.

My kids were not much of paneer lovers earlier; but I think it maybe due to peer influence that Nidhi and Cheriyan started loving paneer and I was always making them veg sandwich layered with paneer and gradually they want "paneer only" sandwich and thus I started making this recipe.

I bought a grill machine (panini press) and I am simply loving it; making sandwiches and grilling vegetables/meat etc are a breeze now. It just takes 3 minutes for the sandwich to get grilled and kids love the grill marks on top. Breakfast and afternoon snack is the main grilling time these days, I hope the grill machine bug dont die fast.

Ofcourse, you sure can make this in a tawa; just place buttered slice bread on the heated tawa and then simmer the fire, place the filling cover with another buttered slice and gently press down with a spoon or spatula, then turn over when the bottom bread is toasted and repeat the same.

I have already shared a video on grilled mushroom sandwich on my YouTube channel, both my kids love that mushroom filling, do peep in for the recipe on YouTube.

Bachelors are you listening??

How to make paneer sandwich recipe, step by step tutorial.

Grate or crumble paneer, add in chopped onion and coriander leaves, pepper powder, garam masala, and salt.
paneer sandwich recipe 1

Mix everything together. If using a toaster, panini press, or grill, preheat it to medium high and if using an iron/nonstick tawa heat it on medium flame and grease with butter.
grilled paneer sandwich


Spread butter on one side of the bread (the buttered side should be place on the grill or tawa). If you are health conscious, you can omit the butter and use brown bread. Butter one side of all the bread slices and keep aside.
grilled paneer sandwich 1

Place the butter slice on the grill/toaster/tawa and top with 2-3 tbsp of filling.
grilled paneer sandwich 2


Cover with another buttered bread slice. Close the grill top; if using tawa, press down with a spatula/spoon with flame on low and flip to the other side when the bottom side is brown and toast the other side too. With grill machine; you just need to close the lid and both sides will get toasted/grilled nicely in just about 3 minutes. Enjoy with tomato sauce or green chutney.
grilled paneer sandwich 3

Do check out this recipe; how to make idli in a blender/mixie.

Paneer Sandwich Recipe


PREP TIME: 2 mins    |  COOK TIME: 3 mins    |  AUTHOR::
  paneer sandwich recipe  

  INGREDIENTS

  • Bread slices: 8
  • Paneer: 200 gms, grated or crumbled
  • Green chili: 1
  • Coriander (cilantro) leaves: 2 tbsp, chopped
  • Pepper powder: 1/2 tsp
  • Garam masala: 1/2 tsp
  • Onion: 1 medium, chopped
  • Butter or olive oil as required
  • Salt: 1/2 tsp or as required


  METHOD:

  1. Grate or crumble paneer, add in chopped onion and coriander leaves, pepper powder, garam masala, and salt.
  2. Mix everything together. If using a toaster, panini press, or grill, preheat it to medium high and if using an iron/nonstick tawa heat it on medium flame and grease with butter.
  3. Spread butter on one side of the bread (the buttered side should be place on the grill or tawa). If you are health conscious, you can omit the butter and use brown bread. Butter one side of all the bread slices and keep aside.
  4. Place the butter slice on the grill/toaster/tawa and top with 2-3 tbsp of filling.
  5. Cover with another buttered bread slice. Close the grill top; if using tawa, press down with a spatula/spoon with flame on low and flip to the other side when the bottom side is brown and toast the other side too. With grill machine; you just need to close the lid and both sides will get toasted/grilled nicely in just about 3 minutes. Enjoy with tomato sauce or green chutney.

NOTES

  • Because I grilled in the panini press; there is no need to saute the onions as the heat of the machine will cook it. But if you are making this sandwich on the tawa; you can also lightly saute the onions, green chilies and then add in the paneer and give it a stir for a minute or two.
  • I personally prefer not sauting the onion for paneer sandwich because; the less oil the better.
  • I do not favor trimming off the bread sides or crust; so, I make sandwich with them; if you do not prefer; you can alawys trim them.
  • What I love about paneer fillings are that you can make ahead this and store in fridge and use when needed, but do not store more than two days.
  • If you want to make it more healthy; use brown bread minus the butter.
  • You can also add in some chopped capsicum and more coriander leaves; since I wanted the flavor and taste of paneer to stand out I kept everything else mild. This recipe serves 4 (you can make 4 or 5 sandwiches with this filling).

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Friday, May 15, 2015

Mango Mojito Recipe - Mocktail Recipes


mango mojito recipe

Mango mojito recipe, how to make virgin mango mojito.

Mango mojito mocktail is an excellent summer cooler for kids and adults alike. The goodness of mango, mint and lemon makes it a refreshing summer drink.

This recipe serves one and I made it in the glass in which I am serving.

Just the other day; I came across a blog run by a lady who has stealed a lot of my content including pictures, which has my watermark. I also did found many contents and pictures from my fellow blogger friends. This lady has shared each post on gplus and she has taken lot of pain to put my step by step pictures. I did leave a comment on her blog asking her to remove my hard-work from her site; but I could not help wonder what satisfaction one gets from stealing. Copyright infringement is so rampant that even after watermarking pictures it is shamelessly used; I have dealt with these issues a lot in the past, but seems it is a never ending process. Please, if you come across any such thing, I humbly request you not to promote it and let me know, stealing is bad karma.

A lot of effort is put on creating recipes, taking pictures/videos, maintaining this blog etc etc and I humbly request all of you to help me tackle this shameless infringement. Thank you!

BTW, if you have not yet subscribed to my youtube channel, pls do so and encourage me :)

How to make mango mojito mocktail.
                                       
                                            

Other Recipes:




Mango Mojito Recipe - Mocktail Recipes


PREP TIME: 3 mins    |  AUTHOR::
  mango mojito recipe  

  INGREDIENTS

  • Mango Puree: 100 ml
  • Ice cubes: 16 (crushed)
  • Club soda: 1/2 cup
  • Mintleaves: 8
  • Lemon: 1/2, cut into wedges
  • Sugar: 1 1/2 tbsp
  • A sprig of mint leaves and lemon slice to garnish.


  METHOD:

  1. Into a serving glass add in the mint leaves, lemon wedges, and sugar.
  2. Muddle them with a muddler or with the back of a wooden spoon. Muddle or squash the lemon, mint, and sugar.
  3. Add in the mango puree, and give it a stir.
  4. Top with crushed ice cubes and pour in the sparking soda.
  5. Stir well, serve with a sprig of mint leaves and a slice of lemon.

NOTES

  • I would recommend to muddle/squash the mint, lemon, and sugar in the glass in which you are serving, so that the essential oils in the mint leaves are released into the glass.
  • It is best to use granulated sugar; which acts as an abrasive agent and gets the essential oil out of the mint leaves and for this reason I do not use simple syrup.
  • This recipe is best served immediately and if you are making it for a kids party; make it in a large punch bowl. Best summer cooler for kids and adults.
  • To make it adult version (alcoholic version) add in 50 ml of vodka to the mango pure, and you have Mango mojito cocktail ready.
  • This mango mojito mocktail can be enjoyed by kids and adults.

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Saturday, May 09, 2015

Chicken Kurma Recipe | Malabar Chicken Korma


chicken kurma

Chicken kurma recipe , how to make easy Malabar style chicken korma.

Malabar chicken curry is also known as chicken kurma/korma is a coconut based chicken curry which is perfect with idiyappam, puttu, roti, rice, or even bread.

Living in Malabar has introduced  to their cuisines like chicken samosa, malabar biriyani, cauliflower fries etc and this korma is one such recipe which a friend gave me.

The korma gravy is thick and creamy by grinding coconut; but no nuts are added and yes it is a bit spicy, but then you can adjust that according to your taste.  What I like about this chicken korma is the ease at which it can be made and all the masalas are grinded along with the coconut, so no need for any extra garam masala.

With summer at its might; I hate to spent time in the kitchen during daytime and prefer to cook early morning or late evening which does hamper photographing them.  School has started for my son and cant believe that he is a lanky teenager now, he is almost as tall as me!! Well, kids do grow fast ...

That being said, lets make chicken korma (malabar style).

How to make chicken kurma/korma.



Chicken Kurma Recipe | Malabar Chicken Korma


PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  chicken kurma  

  INGREDIENTS

  • Chicken: 1 kg
  • Onions: 2, sliced
  • Green chilies: 3
  • Garlic: 10-12 cloves
  • Ginger: 1 inch
  • Grated coconut: 1/2 cup
  • Cinnamon: 1 inch stick
  • Whole peppercorns: 1/2 tsp
  • Saunf/fennel/perumjeerakam: 1 tsp
  • Jeera: 1/2 tsp: 3-4 tbsp
  • Organic turmeric: 1/2 tsp
  • Khuskus: 1 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tbsp
  • Coriander powder: 1 tbsp
  • Tomatoes: 2, chopped
  • Coconut Oil: 3-4 tbsp
  • Salt: 1 1/2 tsp
  • Extra water: About 1 cup or as needed.
  • Curry leaves and chopped coriander leaves


  METHOD:

  1. Heat a kadai or a pan with coconut oil. Add in the sliced onions and salt, mix well and allow it to saute on medium flame.
  2. While the onions are sauting coarsely grind the ginger, garlic, and green chilies.
  3. Once the onions has started to brown lightly add in the coarsely grinded ginger, garlic, and green chilies. Mix well and keep the flame on medium and allow it to saute.
  4. While it is sauting, lets get the coconut masala ready, into the same chutney jar add in the coconut, cinnamon, saunf, jeera, turmeric, khuskus and little water and grind to a smooth and fine paste.
  5. Once the onions are browned, add in the kashmiri chilli powder and coriander powder. Remember to put the flame on low and mix well for a minute.
  6. Add in the chopped tomatoes and mix well. Cover and cookt the tomatoes.
  7. Once the tomatoes are cooked well add in the the chicken, mix well. Add some curry leaves and cover and cook the chicken.
  8. Once the chicken is almost cooked add in the grinded coconut masala. Add little water and mix well, allow it to simmer for a 3 minutes on low flame and then switch off the flame once the gravy is thickend and chicken is cooked.
  9. Sprinkle chopped coriander leaves and serve.

NOTES

  • I did not add any water to the chicken as there is some moisture in the chicken which will come out once the chicken is cooked.
  • Once the coconut paste is added add water to adjust the gravy.
  • Malabar style chicken kurma is a popular Kozhikode chicken dish.

©Copyright Reserved, first published on nisahomey.com


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