Paneer Manchurian

I have been intending on making Paneer Manchurian - My version, for a long time, but sheer laziness & i have been putting it off & landing in good old Mutter paneer,Palak panner & paneer parathas.. Finally the D-day dawned & guess sun rose from the west - that i decided to make the Paneer Manchurian...It came out well & my family enjoyed it, specially the kiddos who ate minus grumbling & had a clean plate at the end of meal, minus screams & warning of "Finish off the Veggis!!"

Ingredients:

Paneer - 1 pac

Onions - 2

Capcicum - 1

Cabbage - a small piece

Soy sauce - 2 tsps

Chillie sauce - acc to your spice level

Tomato sauce - 2 tsps

Thai Sweet Chillie sauce - 2 tsps

Salt - to taste

Oil

Method:

1. Cut the paneer into small cubes & shallow fry them.

2. In a pan, add oil & fry the onions for few mts. Then add the cabbage & capcicum & cook few mts, let the crunchiness of veggis remain. Now add the sauces & salt & mix well.

3. Add the paneer & mix all well together.

Your jhatpat Paneer manchurian is ready to be served either as an appetizer or with your main course!

Janmashtami Special

Wishing You all a very Happy Janmashtami / Gokulashtami.

Today being a special day for Dear Lord Krishna, I made a few of his favourite preparations at home, to be enjoyed by the Lord & us too :-)

Pal Payasam :
This recipe i have posted already & here is the link - Pal Payasam . This is how i normally made my Payasam & its a favourite at home too...

Goddu Phovu (Sweet Aval)



Phovu (Konkani), Aval (Tamil) and Beaten Rice (English) is used in many preparations - From Aval payasama, to Batata Phova to dosas.. its used widely. I used this to make Goddu Phovu. This is a Konkani Preparation made by us for all good occassions. Its easy & tasty to eat too...


Ingredients:
Phovu ( Thick Aval)- 2 cups
Jaggery - 1 cup ( or more acc to your taste)
Coconut - 1 cup
Channa Dhal - 1/4 cup
Til - 2 tsps ( optional)


Method:

1. Mix the Phovu & coconut by hand in a wide mouthed bowl for 10 mts till it becomes little soft.


2. Put the jaggery in a pan & add 1/4 cup water & dissolve it. Then bring it to a boil & 1 string consistency. Let it cool down completely.


3. Dry roast the Channa dhal on a medium flame till it becomes golden brown.. it takes a few minutes. (If you do on a high flame chances of burning the channa dhal are high, so be carefull!!) Powder it coarsely & set aside.


4. If using Till dry roast it for a minute or two.


5. Now add the jaggery syrup to the Phovu & coconut mixture & mix everything well with your hands.


6. Now add the roasted & powder channa dhal & til & mix well...


Godu Phovu is ready to be served!

Back after a long gap & silence!

Dear Friends,

Firstly sincere apologies for dissapearing off the blog world unannounced! I did not mean to take such a long leave of absence without informing, but things just got way out of hand & i think i am finally settled down to get back to bussiness & blogging.

I have been following all blogs as often as i could, ofcourse never left comments anywhere...Now since i am back, will get back to routine again.

Thanks & looking forward to catch up on all your blogs!