ScandicNRI

MUTTER or MATAR is peas and PANEER is very popular and delicious Indian cottage cheese.

Paneer can be easily prepared at home.

This mutter paneer recipe is one of the very popular and healthy Indian curries.

This curry can be eaten with any Indian flat bread (naan, kulcha, chapathi) or even great with rice.

Mutter Paneer Curry with Kulcha & Jeera (Cumin) Rice

MUTTER PANEER RECIPE

INGREDIENTS

For tomato-onion paste:

OIL – 1 Tablespoon
ONIONS – 2 small, thinly sliced
GARLIC – 4 cloves
GINGER – 1 small piece
TOMATOES – 3 medium, sliced
CASHEWS – 10-12
SALT – ½ teaspoon

For Mutter Paneer:

OIL – 2 Tablespoons
TURMERIC POWDER – ½ teaspoon
CHILLI POWDER – 1 teaspoon
CORIANDER POWDER – 1 teaspoon
CUMIN POWDER – ½ teaspoon
FRESH PEAS – 1 cup
PANEER/INDIAN COTTAGE CHEESE – 12-15 cubes
GARAM MASALA – ½ teaspoon
KASURI METHI/DRY FENUGREEK LEAVES – 1 teaspoon
FRESH CORIANDER LEAVES – few strands
SALT

DIRECTIONS

Start by heating a pan on medium heat with 1 Tablespoon of oil. Add onions, ginger, garlic, tomatoes, cashews, half teaspoon salt (helps cook tomatoes and onions faster). Sauté until the tomatoes are soft and mushy.
Cool the sautéed onions and tomatoes and grind to smooth paste.
Heat a pan on medium heat, add 2 Tablespoons of oil. Add the prepared tomato-onion paste and mix well.
Then add turmeric powder, red chilli powder, coriander powder, cumin powder. Fry this mixture until the oil leaves on the sides of the pan.
Add the peas and about half cup of water to cook peas. Cook for 5 minutes covered on medium heat. Do not overcook the peas.
Once the peas are cooked, add garam masala, kasuri methi and mix well. Add salt according to taste.
Add the Paneer cubes and fresh coriander leaves to the gravy. Add water to adjust the consistency. Cover and simmer for 5 minutes. Enjoy with your favourite naan, rice, chapathi, kulcha or any bread of your choice.

NOTE:

Paneer can be shallow fried before adding into the gravy, which is optional.

More pictures

Enjoy with Roti/Chapati/Rice or eat by itself

Youtube link to recipe:

Coconut – Fried Gram Chutney Recipe

Chutney Recipe

Quick Chutney Recipe : Coconut – Fried Gram Chutney

Here is a recipe for simple coconut chutney. This coconut chutney goes well with dosa, idli, chapathi, bondas, vadas, pakodas.

Every household has its own recipe for this coconut chutney, and this is my way of making it. Do try and enjoy.

COCONUT CHUTNEY RECIPE

INGREDIENTS

• COCONUT – ½ cup, dry or fresh
• FRIED GRAMS or ROASTED BENGAL GRAM – ¼ cup
• GINGER – 1-inch piece
• GARLIC – 1 big clove
• LEMON JUICE – 1 Tablespoon
• CURRY LEAVES – 10-12
• CORIANDER LEAVES – few strands
• GREEN CHILLIES – 1 or 2
• ASAFETIDA /HING – 1/8 teaspoon
• SUGAR – ½ teaspoon
• SALT
• WATER to grind

DIRECTIONS

In a blender jar, add all the ingredients and grind it smoothly. Add water to adjust the consistency.
Heat a tablespoon of oil in a pan, add ½ teaspoon mustard seeds and few curry leaves. This step is completely optional. Put this seasoning into the chutney. This adds extra taste to our chutney.

NOTE:

Use coconut fresh or dry.
Seasoning is optional.

More pictures

Youtube link to recipe:

Onion Bonda

Onion Bonda

Onion Bonda Recipe

Bondas, vadas, pakodas are everybody’s favourite evening snacks. If it is raining outside, a cup of hot coffee or tea with some hot bondas will give a comfort feel.
Today I’m sharing this mouth-watering spicy onion bonda which is a must try if you haven’t already.
Hotel style bondas at home is such a feel. Mom use to make these on cold afternoons with Kashaya or coffee. Coconut chutney goes well with these bondas.
These onion bondas are very easy to make, you only need few ingredients.

ONION BONDA RECIPE

INGREDIENTS

• ONIONS – 4 medium, thinly sliced lengthwise
• GINGER – 1 teaspoon, freshly grated or crushed
• GREEN CHILLI – 1-2, finely chopped
• CURRY LEAVES – 10-12, finely chopped
• CORIANDER LEAVES, finely chopped
• CUMIN SEEDS – 1 teaspoon, coarsely crushed
• RED CHILLI POWDER – 1 teaspoon
• ASAFETIDA / HING – ¼ teaspoon
• SALT – as per taste
• BESAN / CHICKPEA FLOUR – 1 cup
• RICE FLOUR – ½ cup
• HOT OIL – 2 Tablespoons
• WATER – 1 Tablespoon (only if required)
• BAKING SODA – ¼ teaspoon (optional)
• OIL – to deep fry

DIRECTIONS

Thinly slice onions lengthwise. In a mixing bowl add onions, ginger, green chillies, curry leaves, coriander leaves, red chilli powder, cumin powder, asafoetida and salt. Separate the onions while mixing everything well. The onions will release some water.
Then add besan or chickpea flour and rice flour to the onion mixture. Mix well to combine. Add a tablespoon of water only if the mixture is too dry. The mixture should not be too dry or watery.
Finally add baking soda and mix well. Adding baking soda will make bondas crispy on the outside and soft inside. But, adding baking soda is completely optional.
Heat oil in a frying pan. Make medium size balls out of the prepared mixture. Gently drop prepared balls into the hot oil. Fry the bondas on medium heat until they turn golden brown. Roll the bondas with spatula all around to fry evenly.
Serve hot with coconut chutney. A cup of hot tea will be even more enjoyable with these bondas. You can find the link for coconut chutney here

NOTE:

Adding rice flour gives crispiness to the bondas.
Adding hot oil makes bondas crispy outside and soft inside.

More pictures

Youtube link to recipe:

Sesame Ladoo

Sesame Ladoo

Sesame Ladoo Recipe

Hello world!
Thanks for visiting my blog.

Here I’m sharing one more exciting dessert recipe with you all SESAME SEEDS LADDU.

These laddus are very easy to make and tasty to eat. Nobody can resist themselves eating these.

Sesame laddus are traditionally prepared with jaggery syrup with some authentic essence.

These laddus are prepared especially on festive seasons but can be prepared whenever you want to have them. These laddus can be prepared for kids as snacks.

Sesame Ladoo on the occasion of Nagarapanchami Festival

SESAME LADOO RECIPE

INGREDIENTS

• SESAME SEEDS – 1 cup
• JAGGERY – ¾ cup
• DRY COCONUT – 2 Tablespoons, finely shredded
• CARDAMOM – ½ teaspoon
• DRY GINGER POWDER – ½ teaspoon
• WATER – 2 Tablespoons

DIRECTIONS

Dry roast sesame seeds on medium heat for 3to 5 minutes. Sesame seeds will slightly change in colour. Do not burn the sesame seeds. Cool the sesame seeds completely.
Once the sesame seeds are cooled, add dry coconut, cardamom powder and ginger powder. Mix well and keep aside.
In a thick bottom pot, add jaggery, 2 Tablespoons of water and bring it to boil. The jaggery will dissolve and comes to boil. Once starts boiling keep stirring as it may burn. Within few minutes you will see lots of bubbles and it becomes frothy and light. Do not miss this point. Check the consistency by adding few drops of syrup to a bowl of water. You should be able to form a ball easily. The syrup should not dissolve in water.
Immediately switch off the flame and put the syrup into the sesame seeds. You can strain the syrup to get rid of impurities. Mix well to combine syrup with sesame mixture.
Grease your palms to help making ladoos with ghee or oil. Start making ladoos when the mixture is still warm. Take a little bit of mixture in your hand and form a ball shape. You can make 10 good size ladoos with this given measurement.

Make these laddus… Enjoy festive season with your family. Stay safe.

NOTE:

You can use ¾ cup to 1 cup of jaggery for 1 cup of sesame seeds.
Do not over boil the syrup, it will end up in hard laddus.
Do not over fry the sesame seeds.

More pictures

Youtube link to recipe: https://youtu.be/oNF3eaHEL6c

Peanut Ladoo

Peanut Ladoo

Peanut Ladoo Recipe

Peanut ladoos/laddus are favourite childhood snacks which are prepared specially during a festival called NAGARA PANCHAMI celebrated in the southern part of India.

But these laddus are prepared year around as a healthy, tasty snacks for kids.

And you won’t stop after eating one peanut laddu.

This is a traditional recipe I am sharing which my mother makes. These laddus are prepared with jaggery (extracted from cane) and some authentic essence.

Peanut Ladoo on the occasion of Nagarapanchami Festival

PEANUT LADOO RECIPE

INGREDIENTS

• PEANUTS – 3 cups (500g)
• JAGGERY – 1¾ cups
• DRY COCONUT – ¼ cup, finely shredded
• CARDAMOM – 1 teaspoon
• DRY GINGER POWDER – ½ teaspoon
• WATER – ¼ cup
• GHEE – 1 Tablespoon

DIRECTIONS

Dry roast peanuts on medium heat to get nice brown colour. Do not burn the peanuts. Cool the peanuts completely and remove the skin. Coarsely grind the peanuts in a food processor or use a rolling pin to crush then lightly.
Put the coarsely ground peanuts in a bowl. Add dry coconut, cardamom powder and ginger powder. Mix well and keep aside.
In a thick bottom pot, add 1 Tablespoon ghee, jaggery, ¼ cup water and bring it to boil. The jaggery will dissolve and comes to boil. Once starts boiling keep stirring as it may burn. Within few minutes you will see lots of bubbles and it becomes frothy and light. Do not miss this point. Check the consistency by adding few drops of syrup to a bowl of water. You should be able to form a ball easily. The syrup should not dissolve in water.
Immediately switch off the flame and put the syrup into the peanut mixture. You can strain the syrup to get rid of impurities. Mix well to combine syrup with peanut mixture.
Grease your palms to help making ladoos with ghee or oil. Start making ladoos when the mixture is still warm. Take a little bit of mixture in your hand and form a ball shape. You can make 20 big size ladoos or 25 to 30 small ladoos with this given measurement.

NOTE:

You can use 1 ¾ cup to 2 cups of jaggery for 3 cups of peanuts.
Do not over boil the syrup, it will end up in hard peanut laddus.

More pictures

Youtube link to recipe: https://youtu.be/VCV7b3a1Dkc

Baby Potato Curry

Baby Potato Curry

Baby Potato Curry Recipe

Baby potatoes are tender, juicy, and are first harvest of the season. These potatoes are very tasty and are used extensively in many dishes across the world.

Here I am sharing this flavourful, delicious baby potato curry recipe in my style.
We are using some spices and herbs which are available easily. This curry can be eaten with rice and rotis or by itself.

BABY POTATO CURRY RECIPE

INGREDIENTS

• BABY POTATOES – 20-25 (300 g)
• TOMATOES – 4 medium
• OIL – 2 Tablespoons
• ONIONS – 2 medium, finely chopped
• GINGER-GARLIC PASTE – 1 Tablespoon
• TURMERIC POWDER – ½ teaspoon
• RED CHILLI POWDER – 1 Tablespoon
• GARAM MASALA POWDER – 1 teaspoon
• CUMIN POWDER – 1 teaspoon
• CORIANDER POWDER – 1 teaspoon
• KASURI METHI (DRIED FENUGREEK LEAVES) – 1 teaspoon
• SALT
• CORIANDER LEAVES – few strands, finely chopped

DIRECTIONS

Boil the potatoes with a teaspoon of salt with water. Pressure cook for 1 whistle or alternatively, boil potatoes in a pot until soft. Do not overcook. Peel the boiled potatoes and keep aside until needed.
Roughly chop the tomatoes and pulse in a food processor to get coarse texture. Alternatively, you can finely chop the tomatoes, keep aside.
Heat a pan with 2 Tablespoons of oil, fry potatoes until golden brown in colour. Take potatoes off the pan and keep aside.
Heat 2 Tablespoons of oil (you can use the same oil we fried our potatoes), add onions and ginger-garlic paste. Fry until the onions are light brown in colour.
Add processed / finely chopped tomatoes, salt, turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder and mix well. Cover the pot and cook for 5 minutes until the tomatoes are nicely cooked.
Once the tomatoes are cooked well, add kasuri methi, fried baby potatoes, fresh coriander leaves, ½ cup of water and mix well. Cook the curry for another 2-3 minutes covered. And the baby potato curry is ready to be served. Serve the curry with plain rice, roti or your favourite bread. You can eat this curry by itself. Enjoy!

NOTE:

Do not puree the tomatoes, the texture gives really nice flavour to the curry.

More pictures

Youtube link to recipe:

BBQ Vegetables/Marinated Grilled Vegetables

Vegetables BBQ Recipe

Spiced BBQ Veggies Recipe

Charcoal grilled vegetables are must for summer BBQ parties. Using barbeque skewers is fun and attractive way to impress your family and friends. Be creative to include colourful vegetables and arrange them accordingly.

This grilled vegetable recipe I have shared here is very simple and easy which takes only few herbs and spices, yet tastes heavenly delicious.

This recipe is amazing and has become my family’s favourite over the years. You can grill on the stove top in a pan if you don’t have a charcoal grill. But I highly suggest you must try this on a barbeque grill.

Grilled vegetables with Veggie salad and Lentil patties

GRILLED VEGETABLES RECIPE

INGREDIENTS

FOR SPICE MIX:

• PIZZA HERBS – ½ teaspoon
• GARAM MASALA – ½ teaspoon
• RED CHILLI POWDER – 1 Tablespoon
• GARLIC POWDER – ½ teaspoon
• SALT – 1 teaspoon
• OLIVE OIL – 1 Tablespoon
• LEMON JUICE – 1 Tablespoon

VEGETABLES USED:

• ZUCCHINI – 1 large, cut into big pieces
• CAPSICUM / BELL PEPPER – 1 large, cut into big pieces
• RED ONION – 1 large, cut inti big chunks
• HALLOUMI CHEESE / PANEER – 200g, cut into cubes

DIRECTIONS

Mix all the herbs and spices in a bowl along with olive oil and lemon juice.
Cut the vegetables in big pieces. Cut the cheese or paneer into cubes.
Add the spice mix to the vegetables and mix well. Rest the spice mixed veggies for about 10 minutes to get all the flavours.
Align the marinated vegetables using BBQ skewers, that way easy to grill. Arrange the prepared skewers in a grilling pan.
Put the grilling pan on to the charcoal grill which is all set. Turn the skewers halfway to get nice charred vegetables evenly. Enjoy with your family and friends.

NOTE:

Pizza herbs is basically, dried oregano, thyme and basil.
Any masala powder can be used in place of garam masala. Examples: Pav-bhaji masala, curry powder, tikka masala.
Red chilli powder according to your spice level.
Freshly minced garlic can be used instead of garlic powder.
Eggplant/Brinjal, Broccoli, Cauliflower, Summer squash, Tomatoes, Paneer can be grilled in the similar way.

More pictures

Youtube link to recipe: https://youtu.be/0eg-Lr4A8QE

Peanut Chutney Recipe

Chutney Recipe

Quick Chutney Recipe : Peanut Chutney

Here is a recipe for simple peanut chutney. This peanut chutney goes well with our onion masala rice.

Also, this recipe is a good combination with dose/dosa, idli, chapati, roti, plain rice. Every household has its own recipe for this peanut chutney, and this is my way of making it. Do try and enjoy.

PEANUT CHUTNEY RECIPE

INGREDIENTS

• PEANUTS – ½ cup, roasted
• DRY COCONUT – ¼ cup
• GINGER – 1-inch piece
• GARLIC – 1 big clove
• TAMARIND – a small piece
• CURRY LEAVES – 8-10
• CORIANDER LEAVES – few strands
• RED CHILLI POWDER – 1 Tablespoon
• JAGGERY – 1 teaspoon
• SALT
• WATER to grind

DIRECTIONS

In a blender jar, add all the ingredients and grind it smoothly. Add water to adjust the consistency.
Heat a tablespoon of oil in a pan, add ½ teaspoon mustard seeds and few curry leaves. This step is completely optional. Put this seasoning into the chutney. This adds extra taste to our chutney.

NOTE:

Use roasted peanuts.
Add chilli powder according to your taste.

More pictures

Youtube link to recipe: https://youtu.be/xTNFE1Lg0ZU

Onion Masala Rice Recipe

Rice Recipe

Easy Rice Recipe : Onion Masala Rice

This is a unique rice recipe for lunch. This recipe is so easy to make yet very tasty. If you don’t have much vegetables or don’t want to cut a lot of vegetables, then you need to try this recipe.

This onion masala rice recipe is my home style. This recipe contains some spices which are available easily. This goes well with peanut chutney.

Onion masala rice with Peanut chutney & Seasoned chickpeas

ONION MASALA RICE RECIPE

INGREDIENTS

TO GRIND:

• CINNAMON – 2 (1-inch pieces)
• CLOVES – 2
• CARDAMOM – 2
• CORIANDER SEEDS – 1 Tablespoon
• CUMIN SEEDS – 1 teaspoon
• POPPY SEEDS – 1 teaspoon
• DRY COCONUT – 2 Tablespoons
• GINGER – 1 inch
• GARLIC – 3 big cloves
• CURRY LEAVES – 8-10 leaves (fresh or dried)
• CORIANDER LEAVES – few strands
• WATER to grind

TO MAKE ONION RICE:

• OIL – 2 Tablespoons
• CUMIN SEEDS – 1 teaspoon
• ASAFETIDA (HING) – ¼ teaspoon
• CHANA DAL (SPLIT CHICKPEAS) – 2 Tablespoons
• CURRY LEAVES – 10-12 leaves
• ONIONS – 2 medium, cut lengthwise
• SESAME SEEDS – 1 Tablespoon
• RICE – 1 ½ cups
• WATER – 3 cups
• SALT
• LEMON JUICE – 1 Tablespoon

DIRECTIONS

Dry roast the whole spices; cinnamon, cloves, cardamom, coriander seeds, cumin seeds, poppy seeds on low flame. Let them cool.
In a blender jar, add the roasted spices along with dry coconut, ginger, garlic, curry leaves, coriander leaves and water to grind. Grind it to smooth paste and keep it aside.
Heat a pan on medium flame, add oil, cumin seeds and asafetida or Hing. Then add Chana dal and fry them for few minutes. Add curry leaves.
Now add the onions. Roast the onions until they turn light brown in colour. Then add sesame seeds and sauté for a minute.
Once the onions are light brown, add the ground masala. Roast the paste for 2-3 minutes, until the raw smell goes, and the water is reduced. Do not add too much water to the paste which takes more time to cook.
Then add the rinsed/washed basmati rice to the pan and mix well. Add water, salt and lemon juice to the rice mixture. Mix everything well together.
Cover the lid and cook until no water is left in the pan. Gently stir once in between taking care not to break the rice grains. Once the water is completely reduced, switch off the flame, mix the rice gently once, cover it and let it rest for 10 minutes. Enjoy this delicious rice recipe with peanut chutney.

NOTE:

Alternatively, you can make this recipe in a pressure cooker for 1 whistle.
Always roast the whole spices on low flame, specially roasting poppy seeds which turns black in no time.

Hope you will try this delicious rice recipe at home to enjoy with your family. Will come back with another exciting recipe!

More pictures

Youtube link to recipe: https://youtu.be/yEGMMi3uHyU

Carrot – Tomato Soup

Dinner Recipe

Easy Evening Dinner : Carrot-Tomato Soup