Paneer Tikka

     During my early cooking days, i thought this can only be prepared in hotel. But now, being a food bloggers and started checking my co bloggers space, concluded like this can be EASILY prepared at home that using in-house ingredients. Actually am not paneer lover, i literally want to try it using chicken. Since its my first try, used paneer and it came out very well.

ALL YOU NEED:

Paneer Cubes	6 Nos.
Diced de-seeded Tomato	6 Nos.
Diced Onion	6 Nos.
Ginger Garlic Paste	1/4 spoon
Coriander Powder	1 spoon
Red Chilly Powder	1 spoon
Cardamom Powder	1/2 spoon
Diced Capsicum	6 Nos.
Tomato Ketchup	1 spoon
Garam Masala	1 spoon
Lemon Juice	1 spoon
Food Color	Pinch
Hung Curd	1/2 cup
Skewers	1 No.
Salt	To Taste

METHOD:
     Take a wide bowl, add paneer cubes, diced tomato, diced onion, diced capsicum. Now add all powders/masala, food color, tomato ketchup, ginger garlic paste, salt, lemon juice and hung curd. Mix well by NOT adding water. Refrigerate it for 2 to 3 hours. Meantime,since i used wooden skewers soak it in water just to avoid burning. After 2 or 3 hours, take it out, stack it one by one in the skewers. While stacking it, preheat oven at 350 F. Once staking, take a tray, cover it with aluminium foil, place the skewers and let it be in oven for 25 mins. Toss the skewers on every 10 mins. Temperature may varies so once the sides of paneer started turns golden brown take it out and squeeze some lemon juice and enjoy.

♬ Sangeetha♡Nambi ♬

Soft Idly

    You all think, why am posting such simple recipe ! Eventhough its very simple, most of the people will not get the softness while preparing it. Fine,according to me, the most evergreen meaning for south indian recipe is one and only IDLY. You can find this dish in most of all south indian functions. I can very well bet you, this is the most easiest recipe if you have batter in hand. Idly can be prepared even by an amateur cooks. But if they know about the secret of "Softness" i can say even amateur cook can be treated as expert cook. Now lets see about the preparation method.

ALL YOU NEED:

Idly rice	2 cups
Urad Dhall	1/2 cup
Fenugreek	1/4 tsp
Water	As required
Salt	To Taste

METHOD:
    Soak idly rice and Urad dhall + Fenugreek in a separate bowl for 3 to 4 hours. Once done, take the urad dhall + Fenugreek, wash it with cold water and put the whole mixture in grinder and add some water in between so that grinder will not get tighten/struck while grinding. Allow it to grind until it become soft and fluffy. Now take out the urad dhall and place it in a large bowl and cover it with lid immediately.

    Now take the soaked rice bowl and wash it well and drain the water. Add the rice in the grinder (its not required to clean the grinder perfectly after grining the urad dhall). Add good amount of water and grind it until it reach the slight coarse consistency. Once done, replace the rice flour to the urad dhall batter and mix well by adding required salt. Take care, the mixed batter should fit only the 3/4th portion of the vessel. Because after fermentation it occupies the whole portion of the vessel.

    Once mixing it, let it sit for overnight or for 10 to 11 hours to get fermented. Proof of well fermentation are, you can see some small bubbles on top of the batter and the batter will be raised. Now to prepare idly, take idly pan, grease the moulds with oil. Take a laddle of batter and pour it in each mould of idly pan. Steam it for 15 mins in medium flame. Once after 15 mins, open the lid, leave it for 2 mins and take out using a spoon and serve hot with chutney or sambar.

Note: Mom will say, if we soak urad dhall in cold waer, the urad dhall batter yield will be more.

♬ Sangeetha♡Nambi ♬

Veg Momos

    Very loooooooong back i have tried this recipe in my office food court. Then after i didn't get chance to taste it. Even i completely forget this. But suddenly one day my friend tried this and gave it to me for tasting. Then i realized it been decades (!) since i tasted it. So last week googled the recipe and finally tried this successfully at home. Now its for your views here.

ALL YOU NEED:

Maida	1 cup
Water	To Knead
Salt	To Taste
Oil	1 spoon

For Stuffing:

Chopped Capsicum	3 spoons
Grated Cabbage	1/4 cup
Chopped beans	1/4 cup
Chopped Garlic	1 spoon
Grated Carrot	1/4 cup
Pepper Powder	Pinch
Spring Onion	2 spoons
Salt	To taste
Oil	1 spoon

METHOD:
    Knead maida flour by adding all the ingredients under "All You Need". Let it rest for a while. Meantime, heat a spoon of oil, add chopped garlic, add all the veggies - Cabbage, Carrot and Beans. Saute by adding pepper powder and required salt. As a final touch, add chopped capsicum and spring onion, just do a tossing and switch of the flame. Let it cool down.

    Now take the kneaded maida flour. Make it as small round balls and roll it as poori shape. Take a spoon of sauted stuffing and gather all the edges and seal it to form the momos shape. Now place it idly pan/steamer for to steam for 5 to 6 mins. Once done, take out and serve hot with tomato ketchup.

♬ Sangeetha♡Nambi ♬

Chilly cheese toast

     As I told in my previous post on bread snack, I found this recipe too, while googling which is a very easy and simple toast which can be prepared using in-house ingredients. If taste heavenly only when we eat it right from oven (!) I used to prepare this whenever i feel like munching any snack. So, friends why don't you try and let me know your feedback as well.

ALL YOU NEED:

Bread Slices	3 Nos.
Chopped Green Chilly	2 Nos.
Coriander Leaf	1/4 cup
Chopped Onion	1/2 Onion
Cheddar Cheese	1/2 Onion

METHOD:
    Pre heat over in 350 F for 10 mins. Meantime, cut bread slices diagonally. Add on some shredded cheddar cheese on top of the slices, again add some chopped coriander leaf, onion and green chillies here and there. All set now. Place it in over for 10 to 15 mins. Once done serve hot. So simple is it !

♬ Sangeetha♡Nambi ♬

Bread Pouch

     It was an evening (snack) time. I was literally scratching my head (actually brain) on what to prepare for our munching time. I don't feel like preparing Bonda, Bhajji etc. etc. So, when i searched into my fridge, I found some leftover wheat bread slices. Started googling for bread recipe, I got plenty of bread snacks, from that I finally prepared this hot "pouch" muncher.

ALL YOU NEED:

Bread Slices	3 Nos.
Oil	To Grease

For Filling:

Chopped Onion	1 1/2 No.
Chopped Tomato	1 No.
Chopped Green Chilly	1 No.
Chopped Coriander	3 Twigs
Tomato Ketchup	2 spoons
Boiled Potato	1 No.
Chopped Garlic	5 Nos.
Sweet Corn	1/4 cup
Oil	1 spoon

METHOD:
    Take a pan, heat a spoon of oil in a pan. Once done, add chopped onion (Reserve some onions here), chopped green chillies and chopped garlic, saute it well. Now add chopped tomato and pinch of turmeric powder, saute well until oil oozes out. Now add mashed potato, sweetcorn and required salt, saute it well by sprinkling some water. Once everything gets mixed up well, put off the flame.

    Preheat oven in 350 F for 10 mins. Meantime, take the bread slice, cut the corners. Take a spoon of filling, keep on one side of the bread, add some chopped onions, coriander leaf and spoon of tomato ketchup on top of it. Close it other side of bread which looks like a pouch. To cover the pouch perfectly, take a fork and press it hardly on the 3 open sides. Once done, grease both sides of bread pouch with oil. Place it in oven for 25 to 30 mins by tossing bread slices in between.

Note: Cheese lovers can also add cheese along with stuffing.

♬ Sangeetha♡Nambi ♬