MINI UTHAPPAM

Hi all,

This recipe was first tried when we were leaving India and our neighbor had given us some for breakfast. It was nice and the kids loved it too. So, here it goes

KID-FRIENDLY UTHAPPAM'S

INGREDIENTS

DOSA/ IDLI BATTER
ONION: 1 chopped and fried lightly if needed
CORIANDER LEAVES chopped
GREEN CHILLI" S
SALT and OIL as required

Mini Uthappams

MAKING

Take an Aapa Kadai, the one in which we make Appams. Pour the batter into the holes, sprinkle a bit of oil around the holes so that the batter cooks. After a couple of minutes, flip the Uthappam and allow it to cook the other side as well. Remove from the Kadai and serve hot with chutney. Delicious kid-friendly Uthappam is ready to eat.

Kids love it because of the shape and small size. Not only that this can be served as a Starter/Appetizer. Will post the recipe of delicious Peanut Chutney that works wonderfully as a side to this dish.

CHANA MASALA

Hey all, back again with another one. This one is from my SIL's kitchen, she had made it when we visited Mumbai. It was so delicious that I asked her for the recipe so I can make it for my daughter's Birthday party. and believe me, it was a big hit at the party. Here it goes...

CHANA MASALA

INGREDIENTS

KABULI CHANA: 2-3 cups boiled
ONION: 2
TOMATO: 2
GINGER- GARLIC: 1 Tbsp each
KASURI METHI: 1 tsp
DHANIA-JEERA POWDER: 1 tsp
GARAM MASALA: 1 Tsp
SUGAR: 1 Tsp
SALT as required
CASHEW (ALMOND) PASTE: 1 Tbsp
TEA LEAVES or TEA BAGS

MAKING

Pressure cook the Kabuli Chana with enough water to cover it with some loose tea tied tightly in a muslin or any thin cloth. This gives the Chana color and also a good flavor when mixed with the spices. You could also insert a tea bag instead. Once its boiled, set it aside. Keep the water used for boiling Chana for future use.

Grind the Onion, Tomato, Ginger, and Garlic into a fine paste and set aside. In a pan, heat oil, add the paste and cook until the raw smell goes and the oil separates the pan. Add the dry spices like Turmeric, Dhania-Jeera powder, Salt, Garam Masala, Kasoori Methi, and cook again until the spices are all blended and cooked.

Add the boiled Chana to the gravy with the Chana water kept aside and allow it to cook for some time. Make sure that water isn't too much and just right. Add a Tsp of sugar to balance the spice if it's too spicy. Finally add the cashew paste to give it richness, texture, and balance to the gravy.

Switch off the gas and garnish with fresh Coriander leaves. Serve it hot with fresh Roti's/ Chapathi's. Believe me its too good.

All credit of this recipe goes to my dear SIL Deepa.

TIPS / VARIATIONS

The Cashew paste is optional. The tea leaves work really well for the dish but again it's optional.

PANEER BUTTER MASALA

Hi, its been a long time since I post something, have been busy doing other things. Anyway, coming to this recipe, I made it when we had a B'day party for my daughter at home. I was happy with the result and its pretty easy to make. Here it goes,

PANEER BUTTER MASALA

INGREDIENTS

PANEER : 2 cups chopped into cubes
BAY LEAVES: 2
CINNAMON STICKS: 2
CLOVES: 2
ONIONS: 2 Chopped
TOMATO: 3 Chopped
CORIANDER SEEDS: 1 Tsp CRUSHED
GINGER and GARLIC: 1 Tsp each chopped
BUTTER: 2-3 tbsp
DHANIA-JEERA POWDER: 1 Tsp
FRESH CREAM: 1 Cup
KASOORI METHI: 1 Tsp crushed
GARAM MASALA: 1 Tsp
RED CHILLI POWDER: 1 Tsp
TURMERIC: 1/2 Tsp
SALT and OIL as required.

MAKING

In a pan, heat 2 Tbsp ghee and 1 Tbsp oil. Add the Bay leaves, Cinnamon sticks, Cloves and Crushed Coriander seeds, saute for a minute before adding in the Ginger-Garlic pieces and the chopped Onions. Saute again for a couple of  minutes, add in the spices like Red Chilli powder, Turmeric, Dhania- Jeera powder , a bit of salt and the chopped Tomatoes. Saute it for 2-3 minutes again nicely until all the ingredients are mixed in together.

Grind the above mentioned mixture into a fine paste. Pour the gravy back into the same pan with some oil and butter and cook until the oil starts leaving the sides. Lower the heat and add in the Paneer cubes, stir for a minute before adding the required Salt, Garam Masala and the Kasoori Methi. Close the lid and cook for 5 minutes until the Paneer has blended well into the gravy. Switch off the gas add fresh cream and the remaining butter for garnish and extra flavor.

Delicious Paneer Butter Masala is ready to eat. Serve it hot with Chapathi's or Rice

TIPS/VARIATIONS

Fresh cream gives a lot of texture and adds to the flavor of the dish. Enjoy !