Category Archives: Starters

Recipe Index, Recipes, Starters, Veg Recipes

Paneer Capsicum Stir Fry

Posted on by kavithapadmanaban
22
Apr

Paneer Capsicum Stir Fry is an easy and tasty paneer recipe. The paneer is first marinated with chilli powder, ginger and garlic paste and then added to the onion and capsicum. This recipe is ready to eat in half an hour and is a great choice if you have sudden guests at home or need to pack tiffin. The ingredients added are simple and are easily available in the kitchen.

You can have them as a starter too. This Indo-Chinese recipe goes well with chappatis, rotis,pulkas. Paneer lovers would really enjoy the crunchy taste of onions and capsicum along with the soft paneer.

For more paneer recipes click Palak Paneer, Paneer Tawa Masala. Now let us see how to make Paneer Capsicum Stir Fry?

Ingredients

200 g  paneer cut into cubes

1 capsicum cut into  squares

1 onion cut into squares

10 -12 cloves of garlic (finely chopped )

1/2 tsp chilli powder

2 green chillies (finely chopped)

5 tsp of oil

1/2 tsp vinegar

1/2 tsp soy sauce

salt to taste

Method

The process involves 3 steps.

  1. Marination of Paneer

  2. Stir Fry of Capsicum and onion

  3. Combining the marinated paneer with the Capsicum and Onion

 1. Marination of Paneer

Take the cut paneer in a small bowl and add ginger and garlic paste, chilli powder and salt. Give a slight mix so that the ginger, garlic paste and chilli powder along with salt mixes evenly. You can use a spoon instead and delicately mix so that the paneer does not break into smaller pieces. Be careful while handling the paneer.

Take a small pan and heat it for 2 minutes. Add 1tsp of oil and heat it for a minute. Now add the marinated paneer to the pan and heat it for a few minutes (not more than 2 minutes)on medium flame. This process will help in further mixing the marinate with the paneer. Now let it sit till the other step of stir-frying the onion and capsicum are done.

2. Stir Fry of Capsicum and Onion

Take a pan and heat it. Now add 4 tsp of oil and heat it on a medium flame for 2 minutes. Add the chopped garlic and green chillies. Sauté till the garlic turns golden brown. Now add the soy sauce and vinegar and stir for a few minutes.

Then add onions and capsicum, mix well so that the vinegar and soy sauce blends with the capsicum and onions. Now heat for around 5 minutes on medium flame.

3. Combining the marinated paneer with the Capsicum and Onion

It is now time to add the marinated paneer to the capsicum and onion. Mix all the ingredients well but as before be careful not to break the paneer. Keep it on a medium flame for 5 more minutes. Give a final mix . Remove from the flame immediately and serve hot.

If you keep heating then the crunchy taste of onion and capsicum will not be there as it will be overcooked.

Enjoy eating and do let me know how it tastes.

 

 

 

Recipe Index, Starters, Veg Recipes

Paneer Tawa Masala

Posted on by kavithapadmanaban
14
Jan

 Paneer tawa masala is a quick and easy recipe awesome with rotis, nan and chapatis. In this recipe, the paneer is marinated and then added to the masala. Marinating increases the flavour of the paneer.

Paneer is a good source of protein and calcium. Children would love it.

Ingredients

a) For Marination

400g paneer 

3 tsp of curds   

2 tsp chilly powder 

2 tsp garam masala 

4 tbsp of oil     

1/4 tsp salt

b) For Masala

4tbsp of oil 

1 big onion ( finely chopped) 

4 medium tomato (finely chopped)

4 green chillies (finely chopped) 

2 tsp of ginger and garlic paste 

1  tsp chilly powder 

1 tsp coriander powder 

1 tsp chat masala 

1/4  tsp turmeric powder

1 tsp cumin powder

1 tbsp of coriander leaves (finely chopped) 

1/2 tsp of kasuri methi 

1/2 lime 

1/2 tsp salt 

Method

 In this recipe, there are three parts

 a) Marination

 b) Preparation of the masala

 c) Combining the marinated paneer and masala                                                  

a) Marination

Take the paneer in a mixing bowl. Add curd, red chilli powder, garam masala and salt as given. Leave it for 15 minutes. Meanwhile, make the masala.

b) Preparation of the masala

Heat the tawa and pour oil.Then add onions, green chillies and ginger garlic paste and saute.

Once the onions turn brown in colour, add the chopped tomatoes.

Put the powders- turmeric powder, chilly powder, coriander powder, chat masala, cumin powder.

Finally, sprinkle salt. Sauté further.

Add little water and mix till the tomatoes blend with the masala.

c) Combining the marinated paneer and masala

 Add the marinated paneer to the prepared masala and sauté till the mixture blends for about 10 minutes.

For the finishing touches, squeeze a lemon and sprinkle some Kasuri methi (fenugreek leaves) and mix thoroughly.

And last but not the least garnish the masala with some coriander leaves. Your paneer tawa masala is now ready to taste, serve hot and let me know if you enjoyed it in the comments.

Recipe Index, Starters, Veg Recipes

Mushroom Pepper Fry

Posted on by kavithapadmanaban
14
Jan


Mushroom is very healthy and is the best source of Vitamin D.This method is less time consuming and one of the easiest way to prepare.The perfect blending of pepper with the mushrooms makes the dish very tasty. It is a treat for mushroom lovers and a boon for working mothers as it is easy to prepare.

 Ingredients

400 g mushrooms

1 onion big (finely chopped)

4-5 cloves garlic (finely chopped)

1/4 teaspoon fennel

1 sprig curry leaves

3 teaspoon oil

salt to taste 

Method

  •  Heat the pan and add oil. 
  •  Add fennel and stir so that it gives a good aroma to the oil. Do not do it for a long time, otherwise, the fennel will become brown. 

 

  • Add the onions and garlic and saute.

 

  •  Put the curry leaves and stir fry.

 

  •  Now add the chopped mushroom. 

 

  • Keep the flame high as water will be released. Keep stirring till the water content is reduced.

 

  • Reduce the flame to medium.
  • At this stage sprinkle the pepper and salt.

 

  • Stir till the pepper and salt mix thoroughly.

Mushroom pepper fry is ready to taste. Do let me know how it is in the comments:) 

Recipe Index, Starters, Veg Recipes

Broccoli Pepper Fry

Posted on by kavithapadmanaban
14
Jan

In this recipe, the florets of broccoli are blended well with the pepper. The addition of thyme, a herb, enhances the flavour of the dish. The sharp taste of pepper along with thyme, onions and garlic makes the broccoli very appetising. It tastes best when eaten hot.

In this recipe the dried form of thyme is used instead of the fresh ones. This form of thyme is easily available in the market. You need to crush the thyme before adding. Add thyme at the beginning itself and not at the end so that the flavour of thyme is released.

Broccoli pepper fry can be eaten as a starter. You can eat it with chapatis too.

Broccoli is healthy as it contains more Vitamin C compared to Green leafy vegetables or any other vegetable. This helps to fight various diseases including cancer.

Ingredients

200g broccoli (separated in florets) 

1 onion big (finely chopped)

1 pod garlic (finely chopped)

1/2 tsp black pepper powder 

a pinch of thyme(dried)

3 teaspoon  olive oil

One  and a half tsp salt or salt to taste 

Method

Boiling the Broccoli

Clean and wash the broccoli. Remove the broccoli from the water and place it in a bowl.

Take a vessel and add water twice the quantity of broccoli (about 400ml) so that the broccoli can be fully submerged in it.

Boil the water. Switch off the gas/induction stove. At this stage add 1 tsp salt.

Add the washed and cleaned broccoli into it and keep it in it for around 5 minutes.

Remove it from the water using a strainer and wash again with cold water to retain the greenness of the broccoli and to prevent it from overcooking.

Note: Do not allow the broccoli to be in the hot water for a long time as it will get cooked. 

How to make Broccoli Pepper Fry?

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil and allow the oil to get heated.

Add garlic and stir fry for around 2 minutes.

Add onions and saute till the onions become translucent. Take the thyme and crush it in your fingers and add. 

Then add the broccoli. The green broccoli is a real treat to the eye.

Sprinkle pepper. Stir further till the ingredients blend well. Finally, add salt and give a stir.

On adding salt the broccoli tends to release water. Keep heating till the water evaporates on a high medium flame.

Note: For crispier broccoli heat it for a longer time. Stir carefully as the florets tend to break.

Serve hot and enjoy your Broccoli Pepper Fry 🙂

Non Veg Recipes, Recipe Index, Seafood, Starters

Fish Tawa Fry (Tandoori Style)

Posted on by kavithapadmanaban
14
Jan

Tawa Fish Fry is a mouthwatering dish and my all-time favourite. It is my own recipe and I am soo excited to share it with you all 🙂 The easy preparation of the fish makes it the dish of choice on various occasions. Fish is the preferable option as it cooks faster than any other meat and is healthy.

In this recipe of Tawa Fish Fry, the ingredients are mixed with the fish and then grilling is done. Fish is marinated along with the spices and cooked on low-medium flame. This makes the dish extraordinary. Here no deep-frying is involved so it makes the dish even more healthy.

Tawa Fish fry can be taken with mayonnaise, chips or green chutney. It can also be used as fillings in sandwiches and rolls.

If you do not like seafood or you are allergic to seafood you can also try this recipe with chicken – Chicken Tawa Fry (Tandoori style)

Ingredients  

400 g of fish fillet-basa fish (cut into small pieces)

2 tablespoon mustard oil (you can use any other oil of your 

choice if you want)

1/4 teaspoon turmeric

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 tablespoon ginger-garlic paste

1/4 teaspoon kasuri methi

1/2 lemon

1 tablespoon curd

1/2 teaspoon salt/salt to taste

Method

Marination of fish

Wash the fish and remove any excess water.


Add the turmeric powder, chilli powder,garam masala powder and salt and mix well.

 

Now add the ginger-garlic paste.

Then add curd and mix well. The curd should be thick. 

 

You will notice the colour of the marination change.

 

Finally, add kasuri methi(dried fenugreek leaves), squeeze the lemon and give a final mix. 

 

Keep it in the fridge for a minimum of 30 minutes. If the marination time increases the taste of the fish also increases.If you want you can also keep the marinated fish in the fridge overnight.

Preparation of the fish

Take a grill tawa and heat the tawa well. Apply oil using a brush. If you want you can add 1 teaspoon of oil. In this recipe, I have added the oil.

 

Now place the marinated fish on the pan on low-medium flame. Do not disturb for 5 minutes. Now turn the pieces.

Note: If the fish sticks while trying to turn over, wait further.

Repeat the same procedure. The Tawa Fish Fry is ready to be relished. Enjoy with mayonnaise!!!:) Please subscribe for more easy recipes.

Recipe Index, Starters, Veg Recipes

Veg Rice Paper Roll

Posted on by kavithapadmanaban
12
Jan

Veg rice paper rolls will be a perfect choice when you want to taste something different and you are tired to cook. It just requires assembling the vegetables in a roll.

It is a healthy snack as it includes simple packing of vegetables. You only need to know how to make the rolls. Once you learn it you will feel it easy.

In the case of Vietnamese rolls, you need to add vermicelli/noodles along with protein, lettuce leaves and herbs(basil, coriander and mint). But here we just use coriander leaves excluding the others.

 It can be taken along with a combination of soy sauce and garlic mixture. The recipe for this dipping sauce is also given here. It also tastes well with mayonnaise.

Tastes best when eaten immediately.

Ingredients

6 rice paper sheets

1 capsicum 

2 carrots

1 small cup cabbage

1/2 cucumber

2 tsp soya sauce

Method

The method involves five parts

a) Making the filling

b) Wetting and drying the rice paper sheet

c) Filling the rice paper sheet

d) Making the roll

e) Frying the roll

a) Making the filling. 

Cut the carrots, capsicum, cabbage and cucumber into thin strips       as shown below.


     Put them in a mixing bowl. Add 2 tsp soya sauce and mix well.


b) Wetting and drying the rice paper sheet.

   Take a broad and hollow plate. 
   Add warm water such that it is just enough to dip the entire paper
   sheet in it.      

 Place the rice paper sheet in warm water for just 2 seconds or till the starch is removed so that the sheet becomes soft.    Place it on a plate or a tray and pat it dry with a clean cloth.

c) Filling the rice paper sheet.   

Place the vegetables slightly off the center of the rice paper sheet.
   Do not add more as it would be difficult while closing.

d) Making the roll. 

 Start rolling from the side which has less space.        

   Now bring the left and right side of the roll closer as shown.
    It would look like an envelope now.     

    Move towards the free side by tightening. 
    Be careful otherwise it will tear.
    Make a firm roll that is it should be tight and compact.  You can shallow fry the rolls if you want.  (It tastes better when fried)

Recipe for the dipping sauce

Ingredients

2 tsp soya sauce

1 tsp ginger (finely chopped)

1 tsp garlic (finely chopped)

1/2 lemon (juice)

Method

Add 2 tsp soy sauce and 2 tsp water. Mix well.

Then add ginger, garlic and lemon juice. 

Mix the contents properly.

Conclusion

You can get the easiest snack done in minutes. Hope you enjoy it!

Recipe Index, Starters, Veg Recipes

Babycorn Manchurian (Dry) without maida

Posted on by kavithapadmanaban
12
Jan

Babycorn Manchurian is an Indo – Chinese recipe. In this recipe, the babycorn is mixed with batter, fried and added to a mixture of sauces. The blending of the crunchy fried babycorn with the sauces makes the dish so mouthwatering, it makes you lick your fingers clean.
In this recipe I have not added maida.I have also not included ajinomotto (MSG or monosodium glutamate).This is a crispy vegan  dish .

It can be used as a starter or as a side dish for hakka noodles and fried rice. You can also add capsicum along with the onions if you want.

Babycorn is a low carb and rich in folates.Now lets go to the preparation of the crispy Babycorn manchurian.

Marination & frying of Babycorn

Ingredients for marination & frying of babycorn

Oil for deep frying

15 babycorns

2 tablespoon cornflour (cornstarch)

1 tablespoon wheat flour

1/2 teaspoon chilli powder

1/2 teaspoon salt

Method

a) Marination

Take the babycorns in a mixing bowl and add cornflour and wheat flour. 

Add chilli powder and salt. Mix well. 

Note: You can also add pepper instead of chilli powder.

Add a few drops of water and mix so that the batter is evenly distributed on the babycorns.

 

b) Frying

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil (around150ml) and heat it on high flame.

How to check whether oil is hot?

  • Add one small piece of marinated babycorn. The babycorn should rise up gradually. 
  • If the oil is not hot the babycorn will remain at the botttom.In such a case heat the oil further.If the oil is not heated then the babycorn will absorb more oil and your dish will be oily.
  • Do not overheat the oil. If the oil is overheated then the babycorns will be burnt as the outside portion would be cooked faster than the inside portion. When the oil gets overheated the babycorn rises up immediately.
  • Usually, oil gets heated within 5 minutes.

When the oil is hot enough, add the marinated babycorn one by one. Fry till it till the colour changes and it becomes crisp. Turn it and allow the other side to become crisp.At this stage take it out and place it on a tissue paper so that the excess oil is absorbed.

Preparation of Babycorn Manchurian

Ingredients

2 tablespoon  oil

1 tablespoon garlic(finely chopped)

1/2 teaspoon ginger(finely chopped)

1 teaspoon chilli flakes

1 big onion (diced)

1 tablespoon soy sauce

2 tablespoon tomato ketchup

1 teaspoon vinegar

1/2 tablespoon  cornflour (cornstarch)

1/2 teaspoon salt

Method

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 2 tablespoon oil and allow it to get heated. Add garlic and saute for few minutes so that the garlic turns slightly brown. 

 

Then add ginger and saute again for a few minutes.

Now add chilli flakes and give a quick stir.

At this point, add the soya sauce, tomato sauce and vinegar. 

Add the onions and allow the mixture to blend with the onions. Now add the fried baby corn. Add 1/2 teaspoon salt and mix well.

In a small cup, mix cornflour with little water(50 ml). 

Add this to the baby corn and give a stir. Heat it till you reach the desired consistency.

 

Ta-dah!! Your spicy and favourite babycorn manchurian is ready to be tasted ! Enjoy it and tell us your experience in the comments after trying the dish 🙂

Starters, Veg Recipes

BABYCORN MANCHURIAN (DRY) WITH NO MAIDA AND NO AJINOMOTO

Posted on by kavithapadmanaban
01
Jan

Babycorn Manchurian is an Indo – Chinese recipe. In this recipe, the babycorn is mixed with batter, fried and added to a mixture of sauces. The blending of the crunchy fried babycorn with the sauces makes the dish so mouthwatering, it makes you lick your fingers clean.
In this recipe I have not added maida.I have also not included ajinomotto (MSG or monosodium glutamate). This is a crispy vegan dish.

It can be used as a starter or as a side dish for hakka noodles and fried rice. You can also add capsicum along with the onions if you want.

Babycorn is low in carb and rich in folates. Now let’s go to the preparation of the crispy Babycorn Manchurian.

Marination & frying of Babycorn

Ingredients for marination & frying of babycorn

Oil for deep frying

15 babycorns

2 tablespoon cornflour (cornstarch)

1 tablespoon wheat flour

1/2 teaspoon chilli powder

1/2 teaspoon salt

Method

a) Marination

Take the babycorns in a mixing bowl and add cornflour and wheat flour. 

Add chilli powder and salt. Mix well. 

Note: You can also add pepper instead of chilli powder.

Add a few drops of water and mix so that the batter is evenly distributed on the babycorns.

 

b) Frying

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add oil (around150ml) and heat it on high flame.

How to check whether oil is hot?

  • Add one small piece of marinated babycorn. The babycorn should rise up gradually. 
  • If the oil is not hot the babycorn will remain at the botttom.In such a case heat the oil further.If the oil is not heated then the babycorn will absorb more oil and your dish will be oily.
  • Do not overheat the oil. If the oil is overheated then the babycorns will be burnt as the outside portion would be cooked faster than the inside portion. When the oil gets overheated the babycorn rises up immediately.
  • Usually, oil gets heated within 5 minutes.

When the oil is hot enough, add the marinated babycorn one by one. Fry till it till the colour changes and it becomes crisp. Turn it and allow the other side to become crisp.At this stage take it out and place it on a tissue paper so that the excess oil is absorbed.

Preparation of Babycorn Manchurian

Ingredients

2 tablespoon  oil

1 tablespoon garlic(finely chopped)

1/2 teaspoon ginger(finely chopped)

1 teaspoon chilli flakes

1 big onion (diced)

1 tablespoon soy sauce

2 tablespoon tomato ketchup

1 teaspoon vinegar

1/2 tablespoon  cornflour (cornstarch)

1/2 teaspoon salt

Method

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add 2 tablespoon oil and allow it to get heated. Add garlic and saute for few minutes so that the garlic turns slightly brown. 

 

Then add ginger and saute again for a few minutes.

Now add chilli flakes and give a quick stir.

At this point, add the soya sauce, tomato sauce and vinegar. 

Add the onions and allow the mixture to blend with the onions. Now add the fried baby corn. Add 1/2 teaspoon salt and mix well.

In a small cup, mix cornflour with little water(50 ml). 

Add this to the baby corn and give a stir. Heat it till you reach the desired consistency.

 

Ta-dah!! Your spicy and favourite babycorn manchurian is ready to be tasted ! Enjoy it and tell us your experience in the comments after trying the dish 🙂