Dry chilli paneer - ( Microwave cooking)

Hi friends,

As i promised here is the very first recipe of spice-india's microwave cooking.

Chilly paneer is a fav recipe of many. Its one of the most famous and common dish that we find on the menu cards of many chinese restaurants. Here is the microwave version of chilly paneer. ( I have made it dry, so i named it as dry chilli paneer). This microwave version of chilli paneer is very easy to make. When all the ingredients are chopped and ready, then it just takes 10 mins of cooking time. Here is the recipe just for you.

Ingredients :

Paneer - 300 grms ( Sliced into small cubes, and need not be fried, can be used directly)

Big Onion - 1 ( Chopped Length wise)

Ginger - small piece ( Chopped very finely)

Garlic - 2 ( chopped finely)

Soya sauce - 2 tsp vinegar - 1/2 tsp

green capsicum - 1 ( cut into small square shaped )

Ajinomoto - 1/2 tsp

Green chillies - 3 ( sliced length wise)

Cornflour - 1 tsp ( mixed in 6 tsp of water)

Orange food colour - 1/4 tsp Salt - To taste Oil - 3 -4 tsp

Preparation :

* Take a microwave dish and oil. Then add onion, ginger, garlic, ajinomoto, soua sauce and the sliced paneer cube.

* Mix every thing together.

* Cover the dish with the microwave lid.( Do not use tupperware or non microwave proof vessels to cook. And always use the microwave safe lids to cover the vessels. Because microwave vessel lids are with small hole opening, thro which the steam escapes. Do not ever close the container with other lids and cook in microwave. Its very dangerous)

*Microwave for 5 mins. ( Power level - High)

* Then take the vessel out and add vinegar, green chillies, capsicum, salt and the cornflour water, orange food colour and mix very well.

* Now microwave for 4 mins without covering the vessel.

* wow......the yummy chilli paneer is ready now.

*Mix well and serve hot. You are sure to love it.

Click here for the printable version of this recipe

My First Interview

Hi friends...................

Once again a happy news to share with you.......

I am very happy today, and really wanted to share this with you. Naarisakhi conducted a interview me. This is my very first interview of mine. This is all about our http://www.spice-india.com/ and its success . I was really happy and very much excitied indeed, because this is my very first interview. All this happiness came to me just because of you visitors and my fellow bloggers.

Do check out my interview at " My interview - Spice-india by Lavanya sivavijayakumar ".

Also feel free to write your wonderful comments and all you suggestion on my site. Wish i will get the same support in the near future.

I am bit late in posting this, its all because , my site was down for last 3 days, and thats the reason for posting it this late, and not updating with new recipes. But now the problem with the site are corrected and will be updating regularly.

I am also planning to add a new edition of microwave cooking. So friends come back and check back my site for easy and healthy microwave recipes.

Once again thanking you for all your great support for me and my site. Do wish me for more success too.

Thank you all............

Cheers

Lavanya Sivavijayakumar

www.spice-india.com

Spicy Mutton Curry

Mutton curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make mutton curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas. There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared.
But now me being in India tried to use fresh ingredients as possible. The mutton curry came very well.......Everyone loved it. And here is the recipe just for you.

Ingredients :

Mutton - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better) Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3Cloves - 2
Bay leaves - 1

Preparation :

* Now first, chop the mutton and clean with water by adding 1 sppon of vinegar. ( We use vinegar to get ride of the smell)
* Then pressure cooker it till they get soft. ( ie) In few places the mutton we get is too hard, so pressure cooker it accordingly).
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.



* keep it aside and wait till it is cool.
* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water
* Now the masala for the Mutton curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins
* Then add 3 cups of water to it.
* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)

* Then add the pressure cooked mutton ( Add along with the water that is used to pressure cook) and cook for another 10 more mins.
* Finally add Garam masala and mix well.

hmmmm.......The mutton curry is ready. Granish and serve hot.


Click here for the printable version of this recipe