Elaichi Shrikhand | How to make Shrikhand | Medley-Of-Flavours

     Elaichi Shrikhand

 

Ingredients:

• 1 Cup Hung curd
• 1/4 cup Powdered sugar
• 1/4 cup milk
• 1/2 tsp Elaichi Powder

Method:

• In a bowl, add hung curd whisk it until it becomes smooth and creamy without any lumps.
• Add powdered sugar and mix it well.
• Add milk and elaichi powder and mix everything well.
• Refrigerate this mixture for 2 hours.
• Serve it with poori it tastes amazing.

Preparation Time: 15 mins

Serves: 2

Note: Use store bought curd or thick curd to make hung curd for best result.

Paneer Bhurji | How to make Paneer Bhurji | Medley-Of-Flavours

Paneer Bhurji

Ingredients:

• 200 gms paneer
• 2 onions 
• 3 tomatoes 
• 2 tbsp Oil
• 1/2 tsp mustard seeds
• 1/2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1/2 tsp Jeera powder
• 1/2 tsp Coriander powder
• 1/4 tsp Garam Masala 
• Coriander

Method:

• In a pan, heat some oil.
• Add mustard seeds and let them splitter.
• Add finely chopped onions, sauté till it turns light golden brown.
• Add ginger garlic paste.
• Add finely chopped tomatoes and sautéed till it turns mushy.
• Add chilli powder, Jeera powder, coriander powder, salt and mix everything.
• Crumble paneer and add it to the pan.
• Mix everything and add chopped coriander leaves.
• Let it cook for a minute or two.
• Garnish it with some more coriander leaves and serve.

Preparation time: 10 mins

Cooking time: 10 mins

Servings: 2

Paneer Butter Masala | How to make Paneer Butter Masala | Medley-Of-Flavours

Paneer butter masala

 

Ingredients:

• 250 gms  Paneer cubes
• 3 Tomatoes 
• 2 Onions
• 10-12 Cashews 
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Jeera powder
• 1/4 tsp Amchur powder
• 1/2 tsp Garam Masala
• 2-3 tbsp Butter
• 1/2 tsp Jeera
• Salt
• Coriander
• Honey for garnish

Method:

• Chop onions and tomatoes.
• In a pan, take some butter and sauté the chopped onion and tomatoes for a while.
• Add cashew to it. 
• Sauté them till the tomatoes become soft.
• Take it off the stove. Let it cool down.
• Blend it into a purée.
• In the same pan, heat some more butter.
• Add jeera, and the ginger garlic paste.
• Add the purée.
• Add jeera powder, coriander powder, amchur powder, red chilli powder and salt.
• Mix all of them together.
• Add 100ml water. Cover it with a lid and let it cook for 10 mins.
• Add paneer cubes, mix it with the purée.
• Add garam Masala and coriander.
• Cover it for  2-3 mins. Let it cook.
• Paneer butter masala is ready to serve. Garnish it with some more butter and coriander.
• Add honey if you like paneer butter masala to be sweet.

Preparations time: 10 mins

Cooking time: 20 mins

Serves: 2-3

Potato Masala for Poori | Aloo Masala Recipe | Medley-Of-Flavours

Potato masala is a South-Indian recipe and it's the most common dish served along with Poori. It is simple to make and tastes great. Check out the recipe below. This can also be served with chapati/pulka.

Ingredients:

1. 4 Potatoes
2. 2 onions
3. 6-7  green chilies
4. 2 tbsp roasted chana dal powder
5. Water
6. Salt
7. 6-7 Curry leaves
8. 2 tbsp Oil
9. 1/4 tsp Mustard seeds
10. Coriander 
11. 1 tbsp Chana dal
12. 1 tbsp Urad dal
13. 1/4 tsp turmeric
14. 1/2 lemon 

Preparation:

• Wash potatoes with water twice.
• In a vessel add water, salt and potatoes together and boil them. Or, pressure cook potatoes till it is boiled completely.
• Let the potatoes cool down, peel skin of boiled potatoes.
• Roughly chop boiled potatoes.
• Chop onions and green chilies.
• Take some roasted chana dal in a mixer jar and make roasted chana dal powder.

For Tempering:

• In a kadhai, heat oil and add mustard seeds.
• Let mustard seeds pop.
• Add chana dal, urad dal and let them turn golden brown.
• Add green chilies, curry leaves, turmeric. Saute them.

How to make Potato masala:

• Add Chopped onions into the tempering.
• Let it turn translucent.
• Add 1 & 1/2 cups of water.
• Add salt, roughly chopped potatoes and roasted chana dal powder.
• Mix everything well and let it boil for a while.
• Lastly, add chopped coriander leaves and squeeze some lemon juice.
• Mix it. Potato masala is ready to be served.

Preparation time: 15 mins

Cooking time: 15 mins

Servings: 2

Peanut Chutney | How to make Peanut chutney | Medley-Of-Flavours

Peanut chutney is most common side dish served with most of the South-Indian dishes. It tastes amazing and compliments every dish served along with it very well. Check of the recipe below.

Ingredients:

1. 1 cup peanuts
2. 3-4 green chilies
3. Salt
4. Water
5. 1/4 tsp tamarind
6. Mustard seeds
7. 1 tsp oil
8. Few Curry leaves

Tempering:

• In a tadka pan, heat a tbsp of oil.
• Add mustard seeds and let them pop.
• Add curry leaves and keep it aside

How to make Peanut chutney:

• In a pan, dry roast peanuts for 6-7 mins for on medium flame.
• Let it cool down.
• Remove the skin of peanuts.
• Add roasted peanuts, tamarind,salt,water into a mixer jar.
• Blend them together.
• Remove the mixture into a bowl.
• Top it with the tempering.
• Peanut chutney is ready to be served

Time: 15 mins

Servings: 2- 3

Check out other chutney recipes:

• Ginger chutney

• Onion chutney

• Pudina/mint chutney

Lunch Recipes:

• Pudina/Mint rice

• Vangibath

• Curd rice

Dry palak dal recipe | How to make Dry palak dal | Medley-Of-Flavours

Dry Palak dal is a healthy dal recipe. High in Iron contents and a lots of nutrients also low in calories. It can be served with rice or roti.

Ingredients:

1. 250 gms Spinach
2. 1/4 cup Toor dal
3. 1 tbsp Oil
4. 1 tsp Mustard seeds
5. Curry leaves
6. Salt
7. Water
8. 7- 9 Green chilies

Preparation:

• Chop spinach and green chilies.
• Wash toor dal twice or thice with water.
• Pressure cook toor dal in a cooker with water for 2 whistles or till cooked.
• Let the pressure release completely.

How to make Dry Palak Dal:

• In a kadhai heat some oil. Add mustard seeds into it and let them splutter.
• Now, add curry leaves, finely chopped green chilies and chopped spinach saute for a minute or so.
• Mix cooked toor dal into this. 
• Add salt to taste.
• Saute for a while or till everything is mixed well.
• Garnish it with some coriander leaves.
• Dry Palak dal is ready to be served.

Preparation Time: 20 mins
Cooking time: 10 mins

Servings: 2

Try other Dal recipes:

• Tomato dal

• Palak/spinach dal

• Toor dal

Ginger Chutney recipe | How to make Ginger Chutney | Medley-Of-Flavours

Ginger chutney also known a Allam pachadi, is usually served along with Pesarattu. This chutney also tastes well when served with Idly Or Dosa.

Ingredients:

1. 1 dry coconut
2. 1 tbsp Jaggery
3. 2 strips Tamarind
4. 4 Red chilies
5. 3 wrinkled red chilli
6. 2 inch ginger
7. 1 tbsp oil

Preparation:

• Grate a dry coconut, using a grater.
• Peel off the skin of ginger.

How to make Ginger chutney:

• In a pan, heat some oil.
• Fry ginger in hot oil for a while, let it cool down.
• In  a mixer jar, add grated coconut, ginger.
• Add jaggery, tamarind, red chilies and grind them.
• Add water and salt to taste and blend again.
• Ginger chutney is ready to serve.

Preparation Time: 20 min

Cooking time: 2 min

Check out other chutney recipes:

• Onion chutney

• Pudina/Mint chutney

• Coconut Coriander Chutney

Pomegranate Kosumbri | How to make pomegranate Kosumbri | Medley-Of-Flavours

Kosumbri is a simple South-Indian salad usually made of split green gram, to add a twist in it here I am using Pomegranate. It is very refreshing and a healthy dish to be served in lunch or dinner along with main course.

Ingredients:

1. 2 Pomegranate
2. 1 tsp oil
3. 1/2 tsp Mustard seeds
4. 1/2 tsp red chili powder
5. Salt
6. 1 tbsp coconut
7. 1 tsp coriander leaves
8. 1/2 lemon

Preparation:

• Cut open the pomegranate. Remove pomegranate seeds in a bowl.
• for tempering take tadka pan heat some oil.
• Add mustard seeds to it and let it cool down.

How to make pomegranate kosumbri:

• In the bowl of pomegranate seeds add red chili powder.
• Add salt and mix well.
• Now add tempering into it.
• Finally add grated coconut and finely chopped coriander leaves.
• Squeeze half lemon. 
• Mix everything well.

Notes:

• Always make sure the tempering is cooled down.
• If tempering is added while hot it might change the taste of the fruit.

Time: 15 mins

Servings: 2

How to set Curd | Homemade curd |Medley-Of-Flavours

Curd is most commonly consumed dairy product. It can be just consumed as it is Or even used to make many other dishes. Most of the people buy it. But it is very easy to make it at home by following these few steps.

Ingredients:

1. 500 ml milk
2. 2 tsp Curd
3. 2 tsp water

Preparation to set Curd:

• In a cup mix milk and water together and make butter milk.
• In a hot bottom pan heat full fat milk.
• Make sure you stir milk while heating, so that it doesn't get burnt.
• Let the milk cool down till it is warm.
• A thick layer of malai is formed on top of it, remove it.

How to set curd:

• Add butter milk to warm milk and mix well.
• Now take a bowl in which you want to set the curd.
• Pour the milk and buttermilk mixture into the bowl.
• Close it with a lid and let it set for 5- 6 hours.

Tips:

• Keep the bowl in a close cabinet or a microwave in off mode.
• Or you can invert a larger bowl on it.
• In winters it might take longer time to set. You can add one more tsp of buttermilk to it.
• Do not use sour curd for better taste of curd.

Imli Chutney | Metha | Medley-Of-Flavours

Imly chutney also referred as metha is a made of tamarind and jaggery. Usually served with North Indian chaats like samosa, kachori, paani puri etc.

Ingredients:

1. 1/2 cup Tamarind
2. 1 n 1/2 cup Jaggery
3. 4 tbsp Dry grapes
4. 6 Dates
5. 1 tsp Jeera
6. 1/4 tsp salt
7. 1 cup water

Preparation:

• In a pan dry roast jeera for a while.
• In a mixer jar, take dry roast jeera, tamarind, jaggery, dry grapes, dates, salt.
• Grind everything.
• In a bowl add water and grind paste into it.
• Mix everything well.
• Strain the mixture with a strainer.
• Heat the mixture in the same pan till bubbles are seen.

Time: 15 mins

Note:

• Store this chutney in an air tight container for long life.

Check out other chutney recipes

• Onion Chutney

• Pudina/Mint Chutney

• Coconut Coriander Chutney

Onion Chutney | Medley-Of-Flavours

Onion chutney can be served with roti or tastes good with rice as well.

Ingredients:

1. 2 large onions
2. 3 Red chilies
3. 8 Wrinkled dry red chilly
4. 1 tbsp Jaggery
5. 1 tbsp Tamarind
6. Salt
7. 4 tbsp Oil
8. 1/2 tsp Mustard seeds

Preparation:

• In a mixer jar, take red chilies, wrinkled red chilies, jaggery, tamarind extract grind everything to coarse mixture.
• Finally cut onions into large pieces and add it to mixer jar and grind it to coarse mixture.
• In a pan heat oil, put mustard seeds. let them pop.
• Add onion chilli mixture into the pan.
• Mix well and cook.
• Cook till oil releases from from onion mixture.

Note:

1. Lasts 1 week when stored in refrigerator.
2. Cook on medium flame.

Pudina / Mint Chutney recipe | Medley-Of-Flavours

Pudina chutney is very healthy recipe, while mint acts like soothing component for our body. It also helps to get rid of indigestion problems. It also helps in fast digestion of food.

Ingredients:

1. 300 gm pudina/ mint leaves
2. 150 gm Coriander leaves
3. 2 inches ginger
4. 2 garlic
5. 2 strips of Tamarind
6. 2 tbsp Jaggery
7. 2 tsp Jeera
8. 14 green chilies
9. 2 tsp Coriander seeds
10. Rock Salt
11. Black Salt(optional)
12. Water

Preparation:

• In a mixer jar, take ginger, garlic, tamarind, jaggery, jeera, green chilies,coriander seeds, rock salt, black salt and blend to coarse powder.
• Now add pudina/mint leaves and coriander leaves to it.
• Blend everything together with 1 tbsp water and make a paste like consistency.
• Pudina/mint chutney is ready to serve.

Note:

1. Pudina chutney goes very well with any chaat it enhances the taste of any snack/chaat. 
2. Pudina chutney tastes amazing and can be stored more than 6 months when stored in freezer.
3. Make sure you store it in an air tight container.

Preparation Time: 5-6 mins

Coconut Coriander Chutney | Medley-Of-Flavours

Coconut Coriander chutney is side dish usually served in South India. Made out of grated coconut, coriander and roasted chana dal as main ingredients. 

Ingredients:

1. 1/4 cup Roasted chana dal
2. Few coriander leaves
3. 1/4 cup grated coconut
4. 6 green chillies
5. 3 tbsp water
6. Salt
7. 1 tbsp oil
8. 1 tsp mustard seeds
9. 1 tsp urad dal
10. 1 tsp chana dal
11. 5 curry leaves
12. 1 red chilly

Preparation:

• In a mixer jar grind roasted chana dal, coriander, green chillies and coconut.
• Add water and salt as required.
• For tempering take some oil in a tadka pan and heat it.
• Put mustard seeds into oil and let them pop.
• Add chana dal and urad dal and let them turn golder brown.
• And the red chilly and curry leaves.
• Add the tempering into the ground paste.

Time: 10 mins

Servings: 2

Onion Fry | Talimpu | Medley-Of-Flavours

Onion fry is a simple less ingredients and tasty dish served with roti, pulka or any Indian bread.

Ingredients:

1. 6 onions
2. 2 tsp oil
3. 1 tsp mustard seeds
4. 2 tsp urad dal
5. 10-12 green chillies
6. Few curry leaves
7. Salt to taste
8. Coriander 

Preparation:

• Chop onions & chillies into pieces.
• Heat oil in a pan add mustard seeds into it and let them pop.
• A urad dal and let them turn light brown colour.
• Add curry leaves & chopped green chillies to it.
• Then add onions and stir-fry then till onion turns translucent.
• Add salt to taste and mix well.
• Garnish with some freshly chopped coriander.

Cooking time: 10 mins

Servings: 2

Beans Fry | Talimpu | Medley-Of-Flavours

Beans are high in fibre content and nutritional value. Beans talimpu is usually served with rice or roti.

Ingredients:

• 200 gms beans
• 6-7 green chillies
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 2 tsp urad dal
• 4-5 curry leaves
• 2-3 tbsp freshly grated coconut
• Salt to taste 

Method:

1. Chop beans into small pieces.
2. In a pan heat vegetable oil and add mustard seeds to it.
3. Let mustard seeds pop.
4. Add chana dal, urad dal, curry leaves, green chillies and saute well.
5. Add chopped beans and salt mix them well.
6. Cook it for 8-10 mins.
7. Finally add grated coconut and mix everything together.
8. Beans talimpu is ready to serve.

Cooking Time: 15 mins

Serving: 2