Palak Panner ( பாலக் பன்னீர் )

Palak Panner 

பாலக் பன்னீர்

                                  


Ingredients:
Palak Leaves ( பசலைகீரை)- 1 bunch
Panner ( பாலாடை கட்டி) - 100 to 125 g
Onion ( வெங்காயம்) - 1 big size
Tomato ( தக்காளி) - 1 big size
Green Chili ( பச்சை மிளகாய்) - 2 Nos.
Garlic ( பூண்டு) - 4 cloves
Ginger ( இஞ்சி) - 1 inch
Bay leaf ( பிரிஞ்சி இலை ) - 1 No.
Cloves ( கிராம்பு ) - 2 Nos.
Shajeera ( சிறுஞ்சீரகம்) - 1/2 tsp
Turmeric Powder ( மஞ்சள் தூள்) - 1/4 tsp
Garam Masala ( கரம் மசாலா) - 1/2 tsp
Butter ( வெண்ணெய்) - 1 tbsp
Fresh Cream ( பாலேடு ) - 2 tbsp

Steps:

Clean and wash the palak leaves.

Peel the garlic 

Fine chop ginger, onion and tomato.

Add hot water to the panner cubes and remove the cubes after a few seconds.

Alternatively, you can deep fry the paneer and keep aside.

Boil a few spoons of water in a skillet.

Add the palak leaves, green chili and the garlic

Blanch it just for a minute and remove from heat. Let it cool, blend to form a paste..

Heat a teaspoon of butter. Add Shajeera, cloves and bay leaf  first

Add the finely chopped ginger.

Next, toss in the chopped onions and saute until transparent.

Add finely chopped tomato and turmeric powder. Mix well.

When onion and tomato are well cooked, add the palak paste. 

When palak begins to boil, add the panner cubes and finally add the garam masala. Stir well and let it boil for a minute or two. Remove from fire.

Transfer to a serving bowl. To brighten up, do a finishing touch with fresh cream.
 Serve with chapati or pulav.

My Notes:
Palak paneer is a North Indian dish and least found in the South Indian home cooking by the previous generation. But have found its place in the last decade as it's a favourite dish of all kids and my sons are no exception.
This dish is easy , simple to cook yet has all the nutrients for a growing child as well as an adult.
I had the practice to prepare fresh panner at home in India. The leftover whey can also substituted for water.
But with the type of fresh milk available in Singapore, not able to get a proper substantial amount of panner even with a large quantity of milk. So had switched over to ready-made panner cubes available in the market.
The amount of panner used in the dish can be varied based on the preference.

5 pulses fritters.(5 வகை பயறு வடை )

5 pulses fritters.

(5 வகை பயறு வடை )

 Ingredients:
Dry Green Peas ( பச்சை பட்டாணி ) - 2 tbsp
Black eyed peas ( வெள்ளை காராமணி ) - 2 tbsp
Brown Chick Peas (  கருப்பு கொண்டைகடலை ) - 2 tbsp
Split Pigeon peas / Toor Dhal ( துவரம் பருப்பு ) - 2 tbsp
Split Chick Peas / Channa Dhal ( கடலை பருப்பு ) - 2 tbsp
Dry Red Chili ( காய்ந்த சிவப்பு மிளகாய் ) - 3
Asafoetida ( பெருங்காயம் ) - 1/4 tsp
Shallot / Small Onions ( சின்ன வெங்காயம் ) - 8 to 10 Nos.
Ginger ( இஞ்சி) - 1 inch
Curry Leaves ( கறிவேப்பிலை ) - 1 twig
Salt to taste ( தேவைக்கேற்ற உப்பு )
Oil for frying ( பொரிப்பதற்கு எண்ணெய் )








Steps:
Mix the pulses and soak in warm water for 2 hours.
Rinse the pulses again. Drain the water completely.
Coarse grind the pulses together with dry red chili and asafoetida.
Donot add water while grinding.
Peel and thin slice the shallots and the ginger.
Add the above and the curry leaves. Add required salt and mix well.

Heat oil in a deep frying pan. Roll the batter mixture into small balls. Without pressing hard, flatten the ball on your palm and drop in the hot oil for frying

Toss it few times and fry until golden colour on both sides. Serve hot

My Notes:

This fritters is traditionally  done with the split chick peas as the main ingredient. It is called Paruppu Vadai ( பருப்பு வடை ) or Masal Vadai ( மசால் வடை) in tamil.

Here , there is a variation with the inclusive of a few varieties whole peas.

The taste is enhanced with a crispy outer layer and the inner softly cooked coarse grain. 

While grinding refrain from adding water as the texture may vary and also while frying it will absorb more oil. 

Also make sure it is not finely ground. Coarse batter is the key step for a tasty vadai

Two tablespoons each of the 5 varieties of the whole peas will give around 12 vadai of medium size. 

The combination of peas can be your choice.

The regular vadai is usually served with special lunch or as a snack in the evening with coconut chutney.At times added to the yogurt curry as well.

I had fried the fritters and added in yogurt curry ( மோர் குழம்பு) and served with steamed rice for lunch. A favourite dish of my elder son and me 😉

Capsicum-Cheese Dosai ( குடமிளகாய் சீஸ் தோசை )

Capsicum-Cheese Dosai 

குடமிளகாய் சீஸ் தோசை 

Ingredients: ( makes 4 servings) 

Dosai Batter ( தோசை மாவு ) - 1 cup

Red Capsicum ( சிவப்பு குடமிளகாய் ) - 1 

Shredded Cheese ( துருவிய பாலாடைகட்டி ) - 1/2 cup

Butter ( வெண்ணெய் ) - 2 tbsp

Freshly ground Pepper Powder ( பொடித்த மிளகு ) - 1 tbsp

Steps:

Slice the red capsicum into thin rings, 

Heat the doasi grid, grease with butter. Once hot, spread the batter into a circle of uniform thickness.

Place the thin slices of capsicum on top of the dosai, cover with a lid and let it cook.

Keep the flame in medium heat.

Remove the lid, and toss the dosai to the other side and let it cook for a minute.

Brush it up with some more  butter if required.

The dosai will be thick but crisp on the outside.

Turn again,Spread the desired amount of cheese on top of the capsicum. Allow it to melt slightly and remove the dosai immediately.

Sprinkle freshly ground pepper.

Serve hot.

My Notes

In an effort to make a  routine plain dosai look appealing, I gave a twist with capsicum and the ever enticing a fussy eater, cheese.
It was a success..The child even named the dosai as " red flower dosai " :)
A simple but appealing one on your plate.
Gives the child a chance to explore the vegetable' taste with a liking.
Enjoy as it is,without a side dish. But if you are a person insisting a side dish to go with, then the idli podi is the matching one.

Potato flax seed stir fry ( உருளைகிழங்கு ஆழிவிதை வறுவல் )

Potato flax seed stir fry

 ( உருளைகிழங்கு ஆழிவிதை வறுவல் ) 

Ingredients:

Potato ( உருளைக்கிழங்கு )  - 3 Nos.

Borlotti or Cranberry Beans / ( உருண்டை பயறு/பட்டர் பீன்ஸ்) - 2 tbsp

Flax Seeds ( ஆழி விதை ) - 3 tsp

Ginger ( இஞ்சி ) - a small piece

Garlic ( பூண்டு ) - 5 

Fennel seeds ( சோம்பு ) - 1/4 tsp 

Turmeric Powder ( மஞ்சள் தூள் ) - 1/4 tsp

Chili Powder ( மிளகாய் தூள் ) - 1/2 tsp

Mixed Spice Powder / Garam Masala ( மசாலா தூள் ) - 1/2 tsp

Salt to taste ( தேவைக்கேற்ப உப்பு ) 

Groundnut Oil or Olive Oil ( எண்ணெய் )  -  4 tbsp

Fresh Coriander Leaves ( கொத்தமல்லி தழை ) -  2 twigs.

STEPS:

If you are using the dry beans, soak for 3 hours Pressure cook to boil, keep side. ( fresh ones can be boiled together with potatoes )

Boil and peel the potatoes. Slice into cubes.

Mix the three powder and salt. Make a paste using less water.

Marinate the sliced potatoes and the beans in this paste. Keep aside for at least 15 minutes.

Fine chop ginger and garlic.

Dry roast the flax seeds for a minute and let it cool.

(coarse grinding flax seeds is an optional step )

Heat oil in a heavy bottom pan.

Add fennel seeds. As it cracks, add finely chopped garlic and ginger.

Saute for a minute.

Add the marinated potato.Give a toss now and then.

When it is half done, add in the flax seeds..

Shallow fry further until it is roasted well.

Remove from fire, garnish with fresh coriander leaves.

My Notes:

The yummy dish, packed with carbohydrate and protein, is ready to serve with steamed rice and a sambar or rasam.  

It can be used as a filling for your lunch box chapathi rolls. 😋

Flax seeds are good for health. It is getting its place in many kitchen shelves these days. It can be Incorporated in varied ways in your dishes.

Coriander -Cheese Dosai ( கொத்தமல்லி தோசை )

Coriander -Cheese Dosai 

( கொத்தமல்லி தோசை )

                                    
Ingredients:
Dosai Batter ( தோசை மாவு ) - 1 cup or required quantity
Fresh Coriander Leaves( கொத்த்மல்லி தழை  ) - 1 bunch
Shredded Cheese ( துருவிய பாலாடை கட்டி ) - 1/2 a cup,

Steps:
Remove the roots and wash the fresh coriander leaves in running water.
Dab off the water well with paper towel. Fine chop including the stem.

In a hot grid, spread the dosai batter into a thin circle. Sprinkle the chopped coriander evenly over the dosai.

If needed, cover the dosai with lid and cook for a minute

Remove the lid, let the dosai roast nicely. Add a lavish spread of cheese.

Folding and roasting the dosai is an alternative option.

My Notes:

   Two years back during one of our return journey from Coimbatore to Karur, I had a chance to taste this coriander dosai for the first time at a homely restaurant. The dosai was crisp and the coriander spread gave a nice flavour. 

Coriander is a wonderful source of dietry fibre and loads of vitamins. Grab that easily available cilantro to make the dosai and surprise your family. 

This dosai tastes well with idli podi. Or you can go with coconut chutney, tomato chutney or any chutney of your choice.

The cheese adds color and taste but as I always mention it is all about personal choice.

Enjoy the simple, nutritious yet delicious dosai. 

Capsicum - Carrot Multi Grain Dosai ( பல தானிய காய்கறி தோசை )

Capsicum - Carrot Multi Grain Dosai 

( பல தானிய காய்கறி தோசை )

Ingredients: ( makes 4 to 5 Nos. )

Multi Grain Dosai Flour ( பல தானிய தோசை மாவு ) - 1 cup

Green Capsicum ( பச்சை குடைமிளகாய் ) - 1 medium size

Carrot ( காரட் ) - 1 

Onion ( வெங்காயம் ) - 1

Shredded Cheese ( துருவிய பாலாடை கட்டி ) - a few tbsp 

To temper - Mustard seeds and asafoetida. ( தாளிக்க - கடுகு , பெருங்காயம் )

 Sesame Oil / Gingely Oil ( நல்லெண்ணெய் ) - a few tsp

STEPS:

Mix a cup of readily available multi grain flour with 2 cups of water and little salt. If you are not able to purchase the flour from supermarket, you can mix your own choice of flours like rye, ragi, wheat or any 3 combinations of flour. The batter should be in a running consistency.

Slice the capsicum length wise. Peel and thin slice the onions in rings. Slice the carrots the same way.

In a pan, heat oil and temper with mustard seeds and asafoetida, pour over the flour batter. Mix well.

In a hot tava / flat grid pour a ladle of the batter and spread evenly. Place few pieces of capsicum, carrot and onion uniformly.

Pour oil along the edges and on the vegetables. 

(You can cover the dosai with a lid for a while and then flip over to the other side. Flipping is easier as the batter and vegetables are cooked evenly.)

Turn over when one side is done. Keep the flame on low heat and cook the vegetables side of the dosai.

Place the vegetable slices evenly on the dosai surface.

Once removed from the tava, spread the shredded cheese when the dosai is hot. The melted cheese adds taste to the dish.

The hot dosai can be eaten without cheese as well.

My Notes:
A twist given to the routine dosai is a welcome change. Imagination is ours to create many varieties with the vegetables pulled out from your refrigerator. Choose the preferred vegetables and relish the dosai with coconut chutney and sambar.
Cheese is added as an attraction for people who do not favour multigrain flour. But one can enjoy the original flavor of the grain without cheese.

idli upma ( இட்லி உப்புமா)

Idli Upma ( இட்லி உப்புமா )

Ingredients: ( 2 servings)

Idli  ( இட்லி  )  - 8 or 9 

Small Onion ( சின்ன வெஙாயம் )  -  a handful / 8 to 10

Green Chili ( பச்சை மிளகாய் ) - 2

Curry leaves( கறிவேப்பிலை )  - a twig

Mustard seeds( கடுகு )  - 1 tsp

Split Urad dal ( உடைத்த உளுந்தம்பருப்பு ) - 1 tsp

Channa Dal ( கடலை பருப்பு) - 1 tsp

Asafoetida ( பெருங்காயம் ) - a pinch

Sesame Oil ( நல்லெண்ணெய் )  - 3 tsp

Steps:

Let the boiled idli cool down in a bowl

Using your fingertips make a fine crumble.

In a wok or a pan, heat oil. 

Add mustard seeds, as it cracks add channa dal and urad dal. Fry for a few seconds. 

Add split green chili and asafoetida , followed by finely chopped onions and curry leaves.

When the onions are soft and transparent, toss in the idli crumble and mix well. 

Switch off the flame and serve hot. 

                                              
Another favourite version of idli upma is mixing idli podi to the crumble and tempering is done.
It is a simple preparation but tasty with the unique flavour of the idli podi.  Onions are not used in this type.

                                                         

My Notes:
My whole family including me love  idli upma for breakfast or dinner. It is not only a make up meal with the left over idlis but mostly made on request to boil extra idlis to make idli upma that night or the next day for breakfast. 😉
By refrigerating idlis, the task to crumble is in a jiffy. Otherwise it may stick to your fingers for which you may have to grease your fingers with sesame oil.

Other common ingredients, used for other upmas, like finely chopped ginger, carrots, beans etc..can also be used. Grated coconut can also be tossed in. Turmeric powder is preferred by some.

My friend adds a beaten egg to the idli crumble before tossing in, for the extra protein component for her child. Grated cheese is another option to lure a kid to eat idli. Not to forget the recently popular fried idlis/ Manchurian idlis. This dish is the basic yet tasty version of all the idli modifications.

Options are many. Just play around with the steamed idlis with your family' preference.

A few months back, I had to leave for India. As usual for the 3 men in the family, prepared some side dishes and idli batter. My son suggested that I refrigerate a few idlis for them to make idli upma later. ;)) So the idea to post this simple dish came to my mind for the bachelors and also for those looking for options to feed idli to their fussy children.