Lahori Paneer | Restaurant Style Paneer Lahori

Paneer lahori is a creamy tangy and delicious gravy made with onions, tomato, yogurt and freshly ground spices along with other spice powders. The gravy must be well cooked to enjoy the flavourful paneer. The marinated paneer is first fried and then added to the cooked gravy. I was inspired by Chef Ranveer Brar's recipe and so thought to give it a try. I have modified the measures according to the amount of paneer. The outcome was a very delicious recipe that you can try anytime sooner. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

for marinating 

paneer 200 g

salt 1/4 tsp

Kashmiri chilli powder 1/4 tsp

for ground masala 

coriander seeds 1 tsp

black pepper corns 1 tsp

cumin seeds 1/2 tsp

cloves 2

black cardamom 2

for gravy 

onion 1 fine chopped

tomato 2 or 1/2 cup purée

whole spices - cloves 2, black cardamom 1, bay leaf 1

Kashmiri chilli powder 1 tsp

hot chilli powder 1/2 tsp

coriander powder 1 tbsp

ginger-garlic paste 1 tsp

prepared masala 2 tsp 

yogurt 2 tbsps

dried fenugreek leaves (kasuri methi) 1/4 tsp 

coriander leaves 2 tbsps

oil 3-4 tbsp

salt to tastes

for garnish (optional step)

green chillies 1 sliced

fresh cream 1 tbsp

ghee 1 tsp

Watch on YouTube -

 

  Method

• Cut the paneer in slender slices. Add the Kashmiri chilly powder ad salt. Marinate for 15–20 minutes.
• In a blender jar, add the spices listed under 'for ground masala'. Blend to a coarse powder and keep aside.
• Heat a pan and add oil. Fry the paneer pieces until lightly browned. Drain from the oil and keep aside.
• In the same fried oil, add the whole spices followed by onions.Add the ginger-garlic paste, sauté until the raw smell disappears and onions turn lightly browned.
• Add the spice powders on low flame and sauté. To this add the yogurt and give a quick mix. Cook till oil separates. Then add the tomato purée along with the prepared masala (2 tsp) & chopped coriander stems. Cook for 7–10 minutes until the masala looks well cooked. 
• The masala must be well cooked until oil separates. To this, add a cup of water and bring to a boil. Slide in the fried paneer and cook again for minutes.
• The gravy thickens and the paneer absorb the flavours. Finally, crush the kasuri methi and sprinkle. Add the chopped coriander leaves and switch off the flame.
• If you want to give the restaurant style look then, go for garnish else can skip this step if you're calorie conscious.Add ghee and green chillies cut for garnish, and add fresh cream. Serve warm with phulkas or butter naan.

NOTES

* The addition of oil is more compare to other gravy, but the gravy must be cooked in good quantity of oil, and then we can drain out the oil once the oil separates if needed.

* Adding of the granish items like ghee and cream is strictly optional as it adds to the tastes, but can be omitted if you're health conscious.

* The prepared masala is 3 tsp but use only 2 tsp for this measure of paneer.

Khatta Meeta Amle ka Achar | Maduramulla Nellikka Achar | Sweet Tangy Gooseberry Pickle

Amla (gooseberry/ nellika)are in season now, and every year I make a pickle when these are in season. This year for a change I tried the sweet tangy version of pickle. Am happy that I tried this pickle and as kids love the sweet pickles especially with amla. Amla has a bitter tangy flavour so they are not fond of the regular amla pickles. The regular nellikka achar (amla pickle) recipe is here, check out if needed. Scroll down for more gooseberry (amla) recipes too.

This pickle is healthy as it uses jaggery and no other preservative is used. The preparation is quite simple and uses dry whole spices. Do check this out and try out this amla season, am sure you'll thank me for this recipe.

Preparation time ~ 20 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ a big bottle of pickle

Ingredients

amla / nellika / gooseberry 500 g

fennel seeds 1.5 tsp

cumin seeds 1 tsp

fenugreek seeds 1/2 tsp

onion seeds /kalonji 1/2 tsp

asafoetida a good pinch

jaggery 300-500g (I used 350g)

turmeric powder 3/4 tsp

hot chilli powder 1.5 tsp

Kashmiri chilli powder 3/4 tsp

black salt 1 tsp

salt 1.5 tsp

gingelly oil 3 tbsps

to roast & grind coarsely 

fennel seeds 2 tsp

cumin seeds 1/2 tsp

kalonji (onion seeds) 3/4 tsp

fenugreek seeds 1/4 tsp

coriander seeds 1 tbsp

Watch on YouTube -

Method

• Wash the amla (nellikka) under running water. Add to a steamer with enough water and steam, cook for 12–15 minutes.
• In the meantime, dry roast the spices listed under 'roast & grind'. Roast for 3–4 minutes and switch off the flame. Cool and add to a blender jar. Grind coarsely.
• In another pan, add jaggery and add little water. Bring to a boil and dissolve the jaggery. Strain the impurities, keep aside.
• Watch the amla (nellikka) if cooked. Then, remove and cool lightly. Press each o the nellikka or amla gently and separate out the amla petals. Discard the seeds and do for all the steamed amlas. Keep aside.
• Heat a pan (non-stick or steel only) and add oil. When oil is hot, add the whole spices listed. Sauté for 45 seconds and add the amla, quickly mix.
• Add the black salt, regular salt and give a quick mix. Cook for 2–3 minutes. Add in the spice powders on low flame. Sauté and add the prepared masala (2 tbsps). Finally, pour in the jaggery syrup.
• Bring to a boil and cook for 7–8 minutes until the syrup is thick yet flowing consistency.
• Switch off the flame and leave to cool in the pan for 8 hours or overnight.
• After 8 hours, you will notice the juices are nicely absorbed and is thickly coated.
• Transfer to clean dry glass bottles, preferably. Enjoy with biryanis or parathas.

NOTES

* You must use only steel or non-stick pan for making the pickle, as iron or aluminium utensils may react with the tangy flavours of amla.

* The prepared masala is about 3 tbsps, add only 2 tbsps of the mix.

                                                    

RELATED POSTS

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* Amla Chutneys (2)

Masala Puri | Breakfast Poori with Spices

Do you love pooris (puri) ? Puris are our family favourite.

However, these are not very healthy due to frying and high calorie count, I do restrict feeding puris to once or max twice in a month. Masala Puri is a twist on your regular puris and tastes delicious. The besan, and semolina, adds a nice flaky texture. It also keeps the puris puffed & crisp longer than usual puris. The spices add a lovely flavour and taste.

I keep trying out different pooris at one time or the other. Spinach puris, ragi puris and the regular wheat flour puris are all our favourite. Now this is also added to our list. The looks are appealing as well, isn't it ? Do check out the detailed video on the making and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Author ~ Julie

Serves ~ 10-12 puris

Ingredients

wheat flour 1 cup

besan (kadala mavu)  2 tbsps

*semolina (rava) 1.5 tbsps

carom seeds (ajwain)  1/2 tsp

chilli powder 1/2 tsp

turmeric powder 1/3 tsp

roasted cumin powder 1/2 tsp

salt 1/2 tsp

oil 1 tbsp

coriander leaves 2 tbsps

Watch on YouTube -

Method

• Mix the flours, salt, spices and coriander leaves. Add the oil and give a mix to get the bread crumbs like texture.
• Add water little by little and knead to a smooth dough. Cover and rest for 20 minutes. 
• After 20 minutes, knead again. Pinch out small lemon size balls. Make smooth balls. Cover and keep, helps prevent drying out.
• Dust in flour and roll out the puris. Make at least 5-6 puris to fry in one batch. 
• Heat oil in a wok /kadai. Check if the oil is ho by dropping a small piece of dough, if it puffs up immediately, then the oil is ready for frying.
• Slide in the puris one by one and gently press to puff up evenly. Fry till golden brown, drain from oil and place on paper towels.
• Serve warm with aloo masala or onion tomato masala or chole masala. Enjoy !!

NOTES

* You can add more spices of your choice to make it more flavourful like ginger garlic paste, green chilli paste.

* These puris remain puffed up and crisp longer than the regular wheat flour puris.

Padavalanga Theeyal | Snake Gourd Curry

Padavalanga or snake gourd is an ignored vegetable at home. So I try out ways to incorporate this veggie. Firstly, padavalanga has no taste of its own, and it's always the added spices that add taste to the curry. What do you generally make with this veggie? I generally make padavalanga thoran, this theeyal or add it to aviyal. This theeyal is a newly introduced one some 9 years back by my sis's MIL. I had the privilege of tasting this yummy curry made by her and asked my sis about the recipe.

Since then, this veggie goes in theeyal too. And I must say it tastes yum as theeyal. Perfect to serve with steamed rice and even chapathis. Do check this out if you haven't and let me know too.

Preparation time ~ 10 minutes

Cooking time ~ 15–20 minutes

Serves ~ 5-6

Author ~ Julie

Ingredients

snake gourd/ padavalanga 1 (2 cups cut)

shallots 3/4 cup

garlic sliced 3-4

curry leaves 2 sprigs

turmeric powder 1/2 tsp

salt 1/2 tsp

tamarind extract 2 tbsps

jaggery, 1 small piece (optional)

coconut oil 2 tbsps

to roast & grind

grated coconut 3/4 cup-1 cup

hot chilli powder 2 tsp

coriander powder 1.5 tbsp

Kashmiri chilli powder 1/2 tsp (optional)

Watch on YouTube -

Method

• Cut the ends of padavalanga and scrape the skin off. Cut in half and scoop out the seeds, discard. Wash the snake gourd thoroughly.
• Cut in vertical strips of 2'' long and 1/4" thickness. Keep aside.
• Heat a pan and dry roast the coconut until golden brown. Add the coriander powder, chilli powder and Kashmiri Chilli powder, sauté. Sauté on low flame without burning. Switch off the flame and leave to cool.
• In the meantime, heat an earthen pot. Add oil. Add the sliced shallots and sliced garlic, followed by curry leaves and cut snake gourd. Sauté until the snake gourd releases water. Add turmeric powder, salt and mix.
• Add the roasted spices to a jar and powder until smooth. (don't add water and grind) This tastes better for theeyal.
• Add the powdered coconut mix to the snake gourd mix, clean the jar with 2 tbsps of water and pour. Add a cup of water and cook covered for 10 minutes.
• Add the tamarind extract and adjust salt if needed. Simmer covered for 3–4 minutes.
• Finally, add the piece of jaggery (optional; helps balance all the other flavours). Cook for another minute or two to dissolve the jaggery. Switch off the flame and keep covered.
• The oil starts floating over the surface of the curry, serve warm with steamed rice or chapathis.

Palak Lacha Paratha

What do you generally make with fresh palak (spinach) leaves? 

I had some fresh garden grown spinach and had used for making stir-fry, dal palak , palak poori and so on. The tricolour paratha that I tried with spinach was also good to try, but I wanted to try with chopped spinach leaves alone and not the purée version, so gave this a try. This is a simple and easy to make recipe compare to the puréed version and tastes delicious, especially the lacha style layered with ghee. The puréed style is good if you want to sneak in for kids. Check this out !!.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Serves ~ 8-9 parathas

Author ~ Julie

Ingredients

wheat flour 2 + 1/4 cups

spinach(palak) 2 cups

ginger paste 1/2 tsp

chilly flakes 1 tsp

cumin seeds 1/4 tsp

salt 1/2 tsp

oil (any neutral) 2 tsp

ghee to smear

Watch on YouTube -

Method

• Wash the spinach leaves, cut & discard the stems. Use only the leaves. Chop the leaves, keep aside.
• In another bowl, add wheat flour, salt, cumin seeds, chilly flakes, chopped spinach and oil.
• Add water little by little and knead a tight dough, as spinach tends to leave out water.Rest for 20 minutes.
• After 20 minutes, pinch out 8 lemon size equal balls. Dip in dry flour and roll out the chapathis.
• METHOD 1: Smear ghee on the paratha, and then fold in three like a letter fold. Then roll the paratha tight. Cut in the center to divide in separate layers. Dip in dry flour again and re roll the parathas.
• METHOD 2: Smear ghee on the parathas and sprinkle flour on top. Start folding in zigzag pattern and then roll the pattern tight, tuck the ends. Roll again by dusting flour in the shape of parathas.
• Similarly, make all the parathas and heat a pan.
• When hot, slide each of the parathas. When the sides turn colour, flip the sides. Gently press the parathas using a spatula to cook evenly. Drizzle oil/ghee on both surfaces, remove when fully cooked.
• Similarly, cook all the parathas. Finally, stack all the parathas together and beat the sides to separate out the layers.
• Enjoy with a simple onion raitha or pickle.

NOTES

* Always keep the 1/4 cup wheat flour extra, as spinach may leave out water, and you may need to add more flour.

* You can use chopped green chillies or green chilli paste instead of red chilli flakes

Sadya Masala Curry | Masala Curry for Onam Sadya

Sadya is a traditional grand feast of Kerala and is commonly served for Hindu marriages, Onam, Vishu or any other important occasions like vallamkali, choroonu. Sadya may vary from district to districts in taste and style.

Sadya style masala curry is served in the central & northern parts of Kerala and not very common in the southern sadya. This is made like making non veg curry in the traditional style but using vegetables. Either roasted coconut or coconut milk can be used for making this dish. This dish is simple to prepare and takes hardly any time to prepare. Check it out !!

For all Kerala sadya recipes, check this link here.

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 5-6

Ingredients

Potato 2 big, cut in big cubes 

Green peas 1/2 cup

Onion 1 big, half moon sliced

Ginger-garlic paste 2 tsp

Green chillies 2-3, vertical cut

Tomato (sambar/nadan) 1, cut

Curry leaves 2 sprigs

Turmeric powder 1/2 tsp

Hot chilli powder 1/2 tsp

Kashmiri chilli powder 3/4 tsp

Garam masala 1/4 tsp

Coriander powder 2 tsp

Sugar 1/2 tsp

Salt 1/2 tsp

Coconut Oil 2 tbsp + 1 tbsp

to roast & grind 

Coconut grated 1/2 cup

Fennel seeds 1/2 tsp

Pepper corns 1/2 tsp

Cinnamon, 1 small piece

Cloves 2-3

To temper

Shallots 3-4

Curry leaves 1 sprig

Garam masala 1/4 tsp

Coconut oil 1 tbsp

Watch on YouTube -

Method

• Heat a pan and add the grated coconut. Dry roast until golden brown. Add the whole spices under 'roast & grind'. Switch off the flame, cool lightly. Transfer the contents to a blender jar, add little water. Grind to a smooth paste, keep aside.
• Heat oil in a pan and fry the potatoes until lightly browned. Add the green peas halfway, and fry for another 3–4 minutes. Keep aside.
• In the same oil, add the ginger-garlic paste. Add the onion, and sauté until translucent. Add the green chillies, curry leaves, and add spice powders, then add tomato. Cook till the tomatoes are mashed. 
• Then add the fried potato & green peas. Add a cup of boiling water. Add salt as needed.
• Cook covered until the potatoes and green peas are cooked half way. Add the ground paste. Adjust salt if needed and add sugar.
• Simmer covered for another few minutes till the potatoes are cooked nicely.
• Dry up all the moisture and switch off the flame.
• Heat a pan, add oil. Add shallots and curry leaves, fry until golden brown.Add the 1/4 tsp garam masala and pour over the curry.
• Give a quick mix and enjoy as a side dish with sadya.

NOTES

* You can add carrots or cauliflower to in this recipe.

* This is a semi gravy like side dish like kootu curry.

Shallots Chutney for Idlis/ Dosas | No Coconut Chutney

Looking for a simple, no coconut chutney ? Then here is a quick one with minimal ingredients. This chutney has no pottukadala and is really thick. Add boiled water to adjust consistency.  This works perfect with idlis and dosas or even uthappam. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 5 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

urad dal  1.5 tbsp

dry red chillies, 3 broken 

shallots 1/2 cup

garlic cloves 2-3 

curry leaves 1 sprig

salt to taste

tamarind 1 small amla size

coconut oil 2 tbsps

to temper

coconut oil 2 tsp

dry red chillies 1 broken

curry leaves, a sprig 

mustard seeds 1/2 tsp

Watch on YouTube -

Method

• Heat a pan and add oil. Add the urad dal and sauté until lightly browned. Add the red dry chillies and sauté. 
• Add the shallots, curry leaves and garlic cloves. Sauté until shallots turn translucent.
• Add salt and tamarind. Mix well and switch off the flame. Leave to cool slightly.
• Transfer to a blender jar and add 1/4 cup water. Grind to a smooth paste. 
• Pour this in a bowl and add 1/4 cup water. Mix until there are no lumps.
• Finally, pour oil in a pan to temper. Splutter mustard seeds, dry red chillies and curry leaves. Switch off the flame and pour over the chutney.
• Serve warm with idlis/ dosas. 

NOTES

* I have used Beydegi chillies, so used only 3. Depeneding on the type of chillies, alter the number. 

* The colour of the chutney comes from the chillies used.

Condensed milk buns

Bakes have taken a side seat since long, as I don't get enough time these days. But I love baking and so whenever there is something new to try, I would definitely make a point to try. This is one such bake recipe that I loved for the soft, fluffy nature. They are so soft, pillowy that you just totally enjoy the bite. The ingredients are easy to combine, and they are ready very soon. Check it out !!

Preparation time ~ 10 minutes

Baking time ~ 20–25 minutes

Serves ~ 8 buns

Author ~ Julie

Ingredients

All-purpose flour (maida) 2 cups 

Instant dry yeast 2 tsp

Unsalted Butter, softened 1/3 cup

Condensed milk 1/4 cup

Granulated Sugar 1.5 tbsp

Egg 1

Salt 1/2 tsp

Milk 1/2 cup

for brushing

Condensed milk 1/4 cup

Unsalted Butter, softened 3 tbsps

 

Watch on YouTube -

Method

• In a bowl, add the milk, condensed milk, egg and granulated sugar, yeast and mix. To this add the all-purpose flour(maida) and salt. Give a mix.
• The dough may be sticky, transfer to a baking mat or clean counter top and knead. Add the softened butter and knead for 8–10 minutes until the gluten sets. Check using the windowpane test. Pinch out a small portion and stretch the dough until thin. The light must pass through this layer but shouldn't tear is an indication that gluten has set in. At this point, transfer the dough to an oiled bowl.Cover and leave to rise for 1–2 hours.
• Once the dough is risen, punch out the air from the dough and make 8 equal sized balls. Shape and place on an oiled tray. Cover and leave for 45 minutes for the second rise.
• In the meantime, mash the butter for brushing Add condensed milk and mix without lumps. Keep aside.
• Pre heat oven to 350 degrees F or 180 degrees C for 10 minutes. 
• Brush the prepared buns liberally with the condensed milk mix and reserve the rest for final brush after bake. 
• Place and bake in the oven for 20–25 minutes. Mine was done at 20 minutes. Finally, brush the condensed milk mix. Cool on a wire rack in the tray for 10 minutes and then remove the buns out of the tray.
• Enjoy just like that or drizzle an extra dash of condensed milk and give a try.

NOTES

* You can make a single loaf of bread too in the bread tray if you don't want to shape it like buns.

* This is a mildly sweet soft fluffy buns, you can drizzle extra condensed  milk if you like it sweet.

Ragi Morinja Ada | Roasted Ragi Ada | Healthy Oil Free Snacks

Ragi is a very popular millet in India and is very nutritious, healthy and apt for all age groups. What do you generally cook with ragi flour ? I generally make the steamed ada, roasted adas, kozhukatta , or the instant ragi dosas. This roasted ada uses mashed bananas that prevent the adas from drying out, as ragi in itself is a dry flour and adds the natural sweetness along with jaggery syrup. Check for alternate method, if you don't get fresh banana leaves.  Quite easy to prepare, guilt free snack and enjoy with a cup of black tea !!

Watch the YouTube #shorts for the recipe & making here.

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 6-7 adas

Author ~ Julie

Ingredients 

ragi flour 1 cup

cardamom powder 1/4 tsp

roasted cumin powder 1/4 tsp

salt 1/4 tsp

bananas 4-5

grated coconut 1/2 cup

jaggery syrup 1/2 cup

banana leaves as needed

Method

• Sift the flour, add salt, cardamom powder, roasted cumin powder. Mix well. 
• Purée the bananas in a blender jar. Add to the flour, add in grated coconut, pour jaggery syrup and get a dough of spreadable consistency.
• Wet your hands and spread 2 tbsps of dough in a thin layer on a clean banana leaf. Fold the leaf and place in a clay pot.
• Place the clay pot on flame and cook the ada, until the banana leaves get browned and charred. Flip and cook both sides for even cooking.
• Enjoy with black tea !!

NOTES

* You can make the same ada without banana leaves too. In that case, heat an iron griddle. Wet your fingers and spread the dough on the iron tawa like chapathis without burning your hands. Cook both sides and enjoy.

* Alter sweetness as per sweet tooth. Add more than required in dough, then only the sweetness may turn correct when cooked.

                  

Aval Vada | Instant Poha Vadai | Beaten rice Snacks

 Aval vada is a crispy snack that can be prepared instantly when you crave having some crisp tea time snacks, especially during monsoon. The thick variety poha is used to make this snacks as the thin poha absorbs moisture very much and so may drink up oil when frying. The other ingredients are easily available in the pantry and can be added. Add chilly flakes or chopped green chillies if you love the vadas spicy. Check the recipe and do give it a try !!

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 12-14 vadas

Author ~ Julie

Ingredients 

poha / aval (thick) 2 cups (300 gms)

onion 1/2 cup chopped 

green chillies 2 chopped 

ginger 1 tsp, fine chopped 

yogurt 1/3-1/2 cup

rice flour 1/4 cup-1/8 cup

red dry chillies broken 2 tbsps

coriander leaves 2 tbsps

curry leaves torn 1 sprig

salt to taste

oil to fry

Watch on YouTube -

Method

• Measure the poha(aval) and add enough water to soak the poha. Leave aside for 10 minutes. If you are using thin poha then soak only for 2–3 minutes. But it is better to use thick poha than the thin one as the thin ones absorbs a lot of water.
• After 10 minutes, drain water and squeeze out excess water from the poha and keep aside. In that, add chopped onions, chopped ginger, dry red chillies, coriander leaves, curry leaves, salt.
• Add yogurt (1/3 cup) if it's sour and mix well. To this, add rice flour little by little and give a quick mix. The amount of rice flour depends on the binding. I added only 2 -3 tbsps of rice flour.
• Mix well to a dough that can be shaped like vadas. Pinch out lemon size balls and shape to form vadas. Wet your palms and fingers for easy vada shaping. Keep aside on a plate, and make only 4-5 vadas or as much as you can fry in one batch, or else the vadas dry out before frying and may not hold shape when dropping in oil. 
• Heat oil in a wok and wait till oil is hot. Slide the vadas in the hot oil and don't overcrowd the wok. Gently move the vadas to move and flip once it's lightly browned.
• Flip and fry all sides till golden brown. It takes longer than the regular vadas to fry. Drain from the oil and place on paper towels.
• Similarly shape and fry all the vadas till golden brown. Serve warm with tomato or coconut chutney.
• Enjoy !!

RELATED POSTS

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Manga Pachadi (Tamil Style) | No Curd, No Coconut Mango Pachadi

Pachadi is generally a sweet side dish served during Kerala sadya. Pachadi cleanses the palate, relieves the flavour fatigue of other sadya dishes by adding a sweet tangy flavour to make the feast a more lovable experience. But nothing like it is made only for sadyas, if you serve this manga pachadi over some hot piping steamed rice, then you don't need any other curries.

Pachadi or Khichadi ?? Pachadi is the sweet tangy version usually made with pineapple, mango whereas khichadi is the savoury one made with cucumber, vendakka or ash gourd. However, the Kerala style involves adding yogurt and ground coconut paste in both versions. But this is a simpler version of the same pachadi without yogurt and coconut paste and tastes delicious as a side dish. This is the Tamil style version, so there are slight changes from the Kerala version but tastes great. As there is no use of coconut or yogurt, this can be stored in dry glass bottles for a week in the refrigerator. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 7–8 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

raw mango 2

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

tamarind extract 1 tsp (optional)

powdered jaggery 2 tbsp

salt to taste

asafoetida (kayam podi) a good pinch

turmeric powder 1/2 tsp

chilli powder 1/2 tsp

green chillies 2 chopped 

rice flour 1 Tbsp

water 3/4 cup (total)

curry leaves 2 sprigs

oil (any neutral) 2 tbsp

Watch on YouTube -

Method 

• Wash and peel the mangoes. Cut in thick slices, discard the seeds. Then cut in small bite size pieces. Keep aside.
• Heat oil in a pan. Add the cumin seeds, followed by mustard seeds. Splutter mustard and lightly fry cumin seeds.
• Then slide in the green chillies, fry lightly. Add curry leaves and slide in the cut mango pieces.
• Add the pinch of asafoetida, turmeric powder, chilly powder, salt, tamarind extract (if using), jaggery powder. Give a quick mix and then add half cup water.
• Cover and cook for 5–6 minutes till the mango pieces are soft. In the meantime, mix the rice flour with 2 tbsp water without lumps and keep aside.
• Uncover lid, check if the pieces are cooked well. Adjust salt if needed and pour the rice flour slurry. Give a quick mix to thicken the pachadi.
• Cook till the sauces thicken. Switch off the flame and cool completely.
• Store in dry glass containers in the refrigerator for a week. Enjoy as a side with rice !!

NOTES

* Adding tamarind extract just balances the flavours. If the mangoes are sour enough, then omit adding the tamarind.

* These mangoes are mature ones and not ripe. The colour of these mangoes is like this, so may look ripe.

Iyengar Bakery Honey Cake | Honey Cake

Iyengar bakery honey cake is quite popular in the south and everyone loves this cake. The cake base is quite simple, and it has a mixed fruit jam and desiccated coconut topping. I wanted to try this cake since long but didn't get a chance. Better late than never, so finally tried this out and all loved it. The cake is very simple to make but tastes delicious.

I have used the eggless vanilla cake recipe using condensed milk, but you can use any other eggless vanilla cake recipe. You can use a vanilla cake recipe with eggs too, but I prefer an eggless one for this recipe. Check it out !!

Watch the YouTube #shorts here.

Preparation time ~ 10 minutes

Baking time ~ 25–30 minutes

Serves ~ 8' cake (16 square honey cake pieces)

Author ~ Julie

Ingredients

for making cake

wheat flour 3/4 cup

all-purpose flour 3/4 cup

baking powder 1.5 tsp

baking soda 1/2 tsp

salt a good pinch or 1/4 tsp

vanilla extract 1.5 tsp

whole milk 1/2 -3/4 cup

condensed milk 1 cup

oil (any neutral) 1/2 cup

for topping

granulated sugar 1/4 cup

water 1/2 cup

honey 1/4 cup

mixed fruit jam 1/3 cup

honey 1 tsp

desiccated coconut 1/4 cup

Method

• Sift the dry ingredients twice and keep aside.
• Add the condensed milk to a bowl and add the oil, vanilla extract and mix. Add the dry ingredients in batches. Pour milk little by little and make a lump free smooth batter.
• Line a tray (8') with parchment paper on the bottom and sides. Pre-heat oven to 180 degrees C /350 degrees F for 10 minutes.
• Transfer the batter to the prepared tray and bake in pre-heated oven for 25–30 minutes.
• Cool on a wire rack and remove the cake from the tray.
• Heat the sugar and water in a pan until sugar is dissolved. Switch off and cool. Once cooled, add the honey and mix. Poke the cake on all sides using a skewer to pour the honey syrup. Add the sugar syrup to soak the cake.
• Then mix the jam with honey to a spreadable consistency. Spread this mix on top of the cake thickly, covering all edges. Finally, add desiccated coconut as topping.
• Refrigerate for 2 hours, cut and serve. Enjoy !!

NOTES

* If you use a vanilla cake recipe with butter, then upon refrigeration, the cake may turn hard. So using an eggless cake was good.

* You can use any jams of your choice, but mixed fruit jam is good.

* The eggless condensed cake is quite popular in my blog and so used that but you can use any other eggless vanilla cake too.