sound cookery

paneer capsicum Ingredients; 300 G Paneer 2 Capsicum 2 Onion 1/2t Vinegar 1t Soya sauce 1 t chilli sauce 1/2 t garlic paste 1 t corn flour oil 1t salt and pepper powder to taste 1/4 t Ajinomoto 1/2 t ginger paste vegetable stock 1 cup Method 1. Cut paneer in to cubes. Heat oil add ginger paste,garlic paste,fry for a minute. 2.Add onion fry well little brown.and add capsicums.fry well. Add soya sauce, vinegar,chilli sauce and vegetable stock.Bring to a boil.add salt and pepper ,powder.cook few minutes. Add chopped paneer and boil. 3,MIX CORNFLOUR IN 1/4 CUP OF WATER. 4.stir in to boiling gravy and cook till thick. 5 serve with rice,roti,bread or nan

PANEER KOFTA CURRY Ingredients; 200g paneer 3 tsp corn flour 1 tsp red chilli powder 1/4 tsp garam masala oil for fryingOil INGREDIANS FOR GRAVY 100 g tomatos Onion 2 Ginger 1/2 piece Garlic2-3 cloves Turmeric powder 1/4 Red chilli powder 1/2 Black pepper powder 1/4t Garam masala 1/4t Curds 1t Salt to taste Coriander leaves few Oil Method; MAKE A GRAVY; Chopped onion,ginger,garlic and grind to a fine paste Boil the tomatoes and make tomatoes puree Beat the curd Heat oil fry the onion,ginger ,garlic paste to a golden brown. the oil separates Take a small bowl put salt,red chilli powder,turmeric powder,curd mix to paste,and put the paste in oil, fry with the help of little water .fry few minutes .and put the tomato puree fry few minutes.masala is done and fat separates out. Add sufficient water and cook cover for few minutes.till the gravy is done. Make kofta. Make kofta grind and knead the paneer . Add cornflour,salt, red chilli powder,garam masala powder,and mix well. Make w

PANEER VEGETABLE CURRY PANEER CURRY Ingredients 200 g paneer 200 g potatoes 2 carrots 100 green beans 200 g- 300 g califlower 200 g peas 2 large tomatoes 2 onion 10- 12 cashew nuts 2 green cardamoms 2 green chillis 1 piece of ginger 1/2 red chilli powder 1 stick cinamon 3 cloves 100 g gream 5 t butter 1/2 milk salt and pepper powder to taste. METHOD Cut the paneer in to small cubes. And fry in to golden brown. Cut and chopped all the vegrtable (potatoes,carrots,beans,cauliflower,ginger ,,tomatoes,onion,greenchilli,. Crushed the cashew nuts,cinnamon,cloves,. Boil the vegitable potatoes,califlower,beans,and peas,with salt.till thay are tender Heat the butter fry onion in golden brown and add green chilli,ginger and tomatos fry for few minutes,cook till it done . keep aside'and grind it to a fine paste. Heat a pan add cinnamon,cloves,green cardamon, fry few minutes, add red chilli powder,pepper powder,grinded masala, salt,and chopped cash

  Manokaram Ingredients 1 cup   besan 1/4 cup rice powder 4-5 t oil ( dalda or ghee or butter) 1 cup  sugar water   METHOD   Sift the besan and rice .Mix both well (rice and besan ) Add 2-3 t ghee or butter and Rip in the oil with finger tips use little water or milk to make a stiff dough. Take hand full big sized ball of the dough in to the hand put in the murugu press . Heat oil in the pan on the fire press the murugu press drop the few length dought in to the fire and fry few minutes and remove,like that prepared all the seve .And keep aside. Prepare sugar syrup by boiling water and sugar together to get a syrup of 2 thread consistency .strain and keep aside. Immediately put the fried seve in to the sugar syrup.dip few minutes.remove from syrup and arrange like all the seve . This manokaram can be made jaggery syrup substitute sugar. Manokaram-2 Incrediants: 1 cups : Besan 1 table spoon : rice flour 1 pinch salt 1/2 cup Jaggary 1 pinch of cardom

Tomato Egg Ingredients 5 boiled egg 1 cup tomato's puree 2 onions 2 tsp garlic ,ginger paste 1/4 tsp black pepper corn 1 green capsicum 1-2 tomatoes 1/4 tsp turmeric powder salt to taste 1 tsp sugar a pinch of jeera (cumin seeds) oil METHOD Peel the boiled egg skin and cut in to half, Chop all the vegetable onion,tomatoes,and capsicum Heat oil add the jeera,next the garlic ,ginger paste,turmeric powder ,and pepper corn and tomatoes puree and little water boiled for few minutes( 3-5 minutes) Add the chopped onions,capsicum,and tomatoes cook for another few minutes when the vegetable cooked add salt,and sugar stir well . the Gravy get thick remove and pour severing dish and arrange the boiled egg pieces serve with rice or rodi

RAVA PANIYARAM 1 cup rava(soogi) 1 cup maida 1 cup sugar 1 cup milk 1 egg 2 green cardamom 3-4 tsp fresh grated coconuts oil for frying METHOD  • Soak the rava in a little warm water for 10 - 20 minutes • Add little milk and beat the egg for few minutes, powdered the cardamom • Than add all the ingredients (the maida,milksugar,coconute,cardamom powder,) Mix well.this mixer is in thick dasa better. • Heat oil in a pan ,take one small spoon amount of the mixer pour in to the oil gently fry few minutes ,turn both side.the paniyarm get lightly brown around the corner • Take out keep on tissue paper for few minutes. take out the oil, • Serve hot with tea or coffee. TIP If you have a paniyaram vessal or pan make it rava paniyaram

MASALA EGG Ingredients 4-6 egg 2 onions 4-5 tomatoes a pinch of turmeric powder 1 tsp chilly powder 1/4 tsp sambar powder 1 tsp ginger 4-5 garlic 2-3 tsp oil salt to taste METHOD • Boil eggs and peel the skin and cut it in to square pieces • Grind tomatoes and onions and ginger ,garlic a paste • Heat oil add the garlic and ginger paste fry for few minutes and add the turmeric powder,salt,chilliy powder ,sambar powder and then add the tomatoes paste fry for few minutes and add 1 cup water ,boil the masala for 4-5 minutes when the masala thick . Now add the egg pieces. keep on simmer for few minutes the gravy get thick . • Garnish few coriander leaves serve with rice or rodi

chicken spinach soup Ingredients 200 gram spinach 300 gram boneless chicken 1 green chilli whole 1 onion 2 tomatoes 1/2 tsp pepper 1/2 tsp saunf 1/2 tsp jeera 1 tsp coriander seeds 1 small stick cinnamon 1 clove 1/2 small bay leaves salt to taste few curry leaves and coriander leaves METHOD Clean and wash the spinch cut it small pieces chop chicken,onion,tomatoes small pieces. take pepper,saunf,jeera,turmeric powder,corinder seeds add little water and grind it paste heat a pan add all ingredients chicken pieces,onion pieces,tomatoes,green chilli,turmeric paste and bay leaves .add 3-4 cup water and cook for 10 to 15 minutes when the chicken half cooked add the spinch and cook till the vegetable cooked heat ghee add cinnamon  and cloves and curry leaves fry little .pour to the soup. garnish with coriander leves and serve with rice.

curry powder 1 cup channa dal 1/2 cup urud dal 8- 10 large red chillies whole 1/4 cup coriander seeds (dhaniya) a pinch asafoetida METHOD Heat 1/4 tsp til oil fry all the ingredients on a low flame ,the masala get slightly luck warm .remove from fire . Add 1 tsp salt and grind to a fine powder. This masala powder is add to cooking any vegetable curry or koodu,or fry vegetable,Add 1 tsp of this curry powder Chutney powder 1 tsp fenugreek seeds 10 - 15 large red chillies whole 1 tsp mustard seeds 1/4 tsp Asafoetida1 1 tsp salt METHOD Heat little oil and fry all the ingeredients expect salt in a low fire .when it get luck warm remove from heat Grind with salt to a fine powder and store. This powder is used to make all kinds of chutneys with tomatoes, egg plant, tamarind etc.

Chicken Mutton Masala Powder Ingredients: 200 g Coriander seeds 25 g Cummin seeds 5- 8 Cloves 4 -5 black Cardamom , 4-5 green cardamom, 10- 15 Red chillies whole 25 g Poppy seeds 1 tsp pepper corn 10 - 15 Cinnamon sticks- 25 g Saunf 1 /4 cup Curry leaves for flavor METHOD Heat a karai or pan ,Roast all ingredients one by one (except poppy seeds) till golden brown color. Grind all ingredients together to a fine powder and store . Chicken Mutton Masala Powder-2 1 cup coriander powder 1/4 cup red chilli powder 1 tsp pepper corn 2 tsp saunf 2 tsp cummin seeds 1-2 tsp turmeric powder 4-5 green cardamon 3-5 black cardamon 2-3 cinnamon stick 2 tsp garam masala powder 5-10 garlic cloves METHOD Grind all the ingredients together to a fine powder and store.