Tuesday, October 23, 2012

Noodles with Paneer Balls


For Paneer Balls
Grated Paneer     1 Bowl
APF     2 Spoons
Corn Flour    2 Spoon
White Pepper Powder     1/4 tsp
Oil     For Deep Fry
Salt     As per taste

For Noodles
Boiled Noodles     1 Bowl
Spring Onion     2 Tbsp
Fresh Cilantro     1 Tbsp
Capsicum(All Three)     1 Bowl 
Chopped Onion     1/2 Bowl
Vinegar     1 Spoon
Soya Sauce     1 Spoon
Tomato Sauce     1 Spoon
Chilly Sauce     1 Spoon

For Paneer Balls

Mix all the ingredients required for paneer balls. Prepare lemon size balls and keep aside.
Heat sufficient oil in a deep pan and deep fry the balls till golden brown. Drain on absorbent paper and keep aside.

For Noodles

Heat oil in a non stick pan. Saute onion for two minutes. Reduce the fire. Add all the three varieties of capsicum, spring onions, white pepper powder, salt, tomato sauce, chilly sauce, vinegar, soya sauce and mix very well. Add paneer balls and noodles. Mix nicely. Switch off the fire. Transfer on to a serving plate. Garnish with fresh cilantro and paneer balls and serve hot. Enjoy.   

Tuesday, October 9, 2012

AAloo Tuk/For Blog Hop Wednesday

My partner for this month's Blog Hop Wednesday is Sweatha J. She is a versatile blogger. I found almost all the recipes from around the world at her space. Out of all the varieties that she offers in her blog, I opted for Aaloo Tuk from Sindhi cuisine. Crispy finger licking potato was a great hit among my family members.


Boiled Potatoes           4 to 5
Coriander Powder       2 tsp
Red Chilly Powder      1 tsp
Turmeric Powder         a pinch
Black Pepper Powder  1/8 tsp
Salt                              as  per taste
Amchoor Powder         1 tsp
Fresh Coriander
Oil for deep frying

1.  Peel and slice (roundels) the potatoes.
2.  In a mixing bowl, put salt, turmeric powder, red chilli powder, black pepper powder, coriander powder and amchoor powder. Mix very well.
3. Heat sufficient oil in a kadahi. Deep fry the potato slices till golden color.
4. Sprinkle ready masala on each potato slice with few drops of heated oil.
5  Garnish with fresh coriander and green chilly. Serve hot. Enjoy.


Tuesday, October 2, 2012

Bitter Gourd Peel Stir Fry

Karela ( Bitter Gourd) is one of my favorite vegetable. Today I'm sharing the recipe which I learnt from my mom. Though it is a simple recipe but it tastes good and  has medicinal qualities. You'll really love this recipe.


Bitter Gourd           1/2 Kg.
Mustard Oil             2 Tbsp
Onions                    3-4 (Sliced)
Turmeric Powder    1/4 tsp
Red Chilli Powder   1/4 tsp
Amchoor Powder     1/2 tsp
Coriander Powder     1/2tsp
Salt                          As per taste


Wash bitter gourd very well and pat them dry with kitchen towel. Scrap the outer skin of the bitter gourd. Heat mustard oil in a pan till smoking point. Add bitter gourd peel. Stir. Simmer the fire. Cook for 7 to 8 minutes or till the color of the peel changed into brown. Add sliced onions and cook for another five to seven minutes. Stir occasionally. Add in turmeric powder, red chilli powder, coriander powder and salt. Mix well. Cook for another two minutes. Switch off the fire. Add amchoor powder and mix. Transfer to a serving bowl and serve. This goes very well with paranthas. Enjoy!!