Paneer butter masala

                            

                  

                  Paneer nuggets or crispy paneer bites

                                                       QuicK  3 minutes evening snack

Carving for some crunchy and crispy snack during this rainy season ?

But no mood to spend lot time in kitchen. Dont worry ! 

Try this 3 minutes snack using paneer in jiffy and surprise your whole family. I assure you,  this will beat MCD nuggets  and KFC’s popcorn chicken. With simple ingredients, they are easiest recipe to make . Here are ingredient list.

Ingredients

Paneer cubes [ in square shape] – 10 pieces

Bread crumbs – ¼ cup

Water – 30-35 ml

Corn flour – 3 tbsp

Salt to taste

Onion & garlic powder – ¼ tsp each

Garam masala powder – ¼ tsp

Pepper powder – ¼ tsp

Oil – for deep frying

English video Recipe - Deeps Kitchen - English channel

Tamil video Recipe - Deeps Tamil Kitchen - Tamil channel

Method.

Mix corn flour, salt,garlic powder,onion powder,Pepper powder, garam masala powder altogether.

Transfer half quantity of flour mixture into another bowl that is around 1 ½ tbsp.

To one portion of flour mixture, add water and prepare lump free batter.

Add paneer cubes into batter and mix well.

Now strain paneer from batter and add to dry flour mixture [ that we kept in another bowl].

Mix until paneer is coated well with dry flour.

Transfer paneer back into remaining batter and mix once again.

Take paneer out of batter and roll them in bread crumbs. Make sure you roll them well so that the paneer should be well coated with bread crumbs. That way it look awesome and taste amazing.

Now heat oil in  a pan and start frying paneer until golden brown.

Important tip : Once you added paneer into oil, wait for 30-4 seconds to fry and then you may flip with spatula. IF you immediately, mix with spatula, bread crumbs may leave panner and you wont get perfectly coated paneer nuggets.

Strain from oil and serve it hot with tomato ketup or chilli garlic sauce.

Thanks, 

Deepa  suresh

Deeps kitchen

All right reserved 

                       Deepavali Special Breakfast menu 

                   Idli Venpongal Meduvada, Sambar & Chutney

Try this breakfast for Deepavali and enjoy with your family ! 

My Special wishes to all my viewers and subscribers very happy Deepavali!!!!!!!!

Video Recipes in ENGLISH

you may watch video to get idea about how to plan and prepare this menu on diwali.

Soft Idli

https://youtu.be/M5R9iHefzeU

Ven pongal

https://youtu.be/i1Q0UcXOL2o

Meduvada

https://youtu.be/pNX4nFpjfU8

Tiffin sambar

https://youtu.be/XxhbjQ-WKEo

Coconut chutney

https://youtu.be/q9CwnVPrHXE

Vermicelli kheer

https://youtu.be/glE_J-Sn8Zo

Video Recipes in TAMIL

you may watch video to get idea about how to plan and prepare this menu on diwali.

Soft Idli

https://youtu.be/NZUCsNyPXoQ

Ven pongal

https://youtu.be/hRKU6bpKxOk

Meduvadai

https://youtu.be/AADi4rbu6Bk

Tiffin sambar

https://youtu.be/UxqxdAs1jEk

Coconut chutney

https://youtu.be/W1hs1WEG0eM

Semeya payasam

https://youtu.be/cPo5xbCrH_E

Thanks 

Deepa suresh

Deeps Kitchen

                       Soft & Spongy Idli

                                         Healthy breakfast

Making of super soft and spongy idli’s must be big dream for anyone who love ldli’s. Most of the recipes call for rice flakes or cooked rice or sago to get soft and spongy idli’s. 

But from my point of view, following simple tricks like using good quality idli rice and urad dal, grinding them separately and fermenting them properly would help a lot. Only one simple thing that ensure that your idli’s are going to be soft and spongy is , if  fermented batter is airy and fluffy like whipped cream, I am sure your idli’s are going to be super spongy.

Ingredients
Idli rice – 3 cups

Urad dal [ ulunthu ]   - ¾ cup [ de-skinned]

Fenugreek seeds  [ venthayam] – 1 ½ tbsp

Method:

I am so sorry guys. As you all know deepavali is getting around I am bit  busy with shopping. Also i have few more videos to post on my youtube channel like Special breakfast menu and lunch menu for Diwali in just 2-3 three days. So loaded with lot of work. So no time to type text for this Idli recipe. Kindly excuse me and simply hit on the video down to watch this recipe as Video. It is available in both TAMIL and ENGLISH.  My videos are short and detail. No watch and enjoy !

 Watch here in ENGLISH

Watch here in TAMIL

Thanks

Deepa Suresh 

Bathusa recipe

                       

                               Badusha or Badushahi

                                        Indian festive sweets




Badusha or badushahi, very famous Indian festive sweet.  I am sure this is very easy to make  and very delicious sweet recipe which literally melt in your mouth. 

My mom and my hubby, both of them are big fan for badusha .  I miss my mom at this moment to serve her this sweet as she is in India and I am in Singapore but still I believe next year I could make for her . So here is the recipe of badusha.

English video Recipe - Deeps Kitchen - English channel

Tamil video Recipe - Deeps Tamil Kitchen - Tamil channel

Click this link to watch in TAMIL
  https://youtu.be/i7xeiFnO-tsq`

Ingredients

All purpose flour or maida – 1 ½ cups
Baking soda - 1/8 tsp
Ghee – ¼ cup
Oil – 1 tbsp
Curd  1 ½ tbsp
Water – to make smooth dough.

For sugar syrup
Sugar – 1 cup
Cardamom – 3 or ¼ tsp
Saffron strands   - 7
Lemon juice – 1 tsp
For garnishing
Pistachios – 4
Almond – 3



Method

In a bowl, add maida , baking soda. Mix well.

  

Add ghee and oil and crumble [ mix well] it with maida mixture.
  

Add curd .
Now add water little by little to knead soft and smooth dough.
  

 Knead the dough for atleast 3 minutes .
Rest it for 15 minutes.




Meanwhile prepare sugar syrup.
 For that add sugar and water into saucepan . Place it over stove on medium flame and let it to boil for 3-4 minutes until u get one string consistency.


To check one string consistency, take one drop of sugar syrup in between your index and thumb. If you press and release you will see one string. It also be sticky.
Now switch off the flame. Add cardamom, saffron strand and lemon juice.mix well and keep it ready.
After resting  the dough for 15 minutes, now take lemon sixed dough and roll into small balls without cracks.

To get even smooth texture without any cracks, apply some ghee on your palm. Roll for five times and flatten , roll five times and flatten it. Do the same until you get even smooth texture without any cracks.
You may watch video for better understanding.
Now flatten with your palm and make deep dent at the centre. Do the same with rest of your dough.
Heat oil until it reach medium hot temperature. Your oil should not be at high temperature because it cause badusha’s to break or get dark golden colour outside without cooking inside properly.
To check temperature, drop small piece of dough into oil, if it stays for a while, raises and float on top, then it is ready to fry badusha.
Drop one by one into oil and fry them until both sides of badusha’s turn golden brown colour.
Strain from oil and place on tissue for few seconds until excess oil is absorbed. Then immediately add into warm sugar syrup. Let it to soak in sugar syrup for minimum of 8 hours.

You may garnish it with pistachios and almonds on top and enjoy for this diwali. Trust me they are really soft, juicy and just melts in the mouth. Also the texture is perfectly  flaky.  Watch video for more details.
Wish you all very happy deepavali in advance.

Thanks
Deepa suresh
Deeps kitchen
All rights reserved.

                  Sunddakkai vathal puli kulam

                             Spicy and tangy curry

Sunddakkai Vathal Puli kulambu , finger licking recipe from tamilnadu. Those who are not aware of sunddakai vathal, it is nothing but dried turkey berry which is cooked in spicy and tangy chettinad curry.

Great to have with hot steam rice and fried papad for lunch nad its finger licking recipe for sure !. If you love spicy and tangy curries, then keep reading the post.

English video Recipe - Deeps Kitchen - English channel

Tamil video Recipe - Deeps Tamil Kitchen - Tamil channel

Method

Soak tamarind in water for 15 minutes.

To make onion tomato paste.

If interested watch video for better

understanding. Its short and detail with out bla 

blas :-)

Place pan or kadai on your stove. Add sesame oil, crushed garlic,pearl onions,tomato,salt and turmeric.

Mix all ingredients well and cover it with lid. Cook in medium flame for 5-6 minutes until onion and tomato become soft.

Switch off flame, once it is cooled down, blend them into smooth paste and keep it ready.

To make kulambu

Place pan or kadai on your stove, add sesame oil [ 3 tbsp]

Add vathal [ turkey berry] into it and fry them in low flame for 2 -3 minutes until vathal become crisp and colour become slightly dark then before.

Make sure you are not burning them.

Strain from oil and keep it aside.

To the same oil, add hing, mustard seeds.once it crackle add channa dal.

Now switch off the flame and add fenugreek seeds, curry leaves , fried vathal, sambhar powder.

Mix well. Squeeze and extract juice from soaked tamarind and add it as well.

Now switch on the flame and cook the mixture for 1 minute.

Add ground onion and tomato paste and jaggery. Also add water around ½ cup.

Check for salt and spicyness and add if necessary. Mix well and letthe curry to cook in medium flame for 10-15 minutes until oil seperates.

Serve it hot with rice and fried papad. Its finger licking curry.

Best thing about this curry is, it can be stored in fridge for upto 1 week for later use as well.

Thanks you so much for visiting my blog. Do share your feed back. Watch video for more details.

Thanks

Deepa Sur esh

Deeps Kitchen

All Rights reserved.

                                    BALI HIGHLIGHTS !!!!

Glimpse of BALI | our 1 week vacation to BALI | VLOG coming up soon to entertain you !!!!! Here are few highlights :-)))))

Watch the video by  Clicking on link below if you are interested to watch ! 


https://www.youtube.com/watch?v=KUk_8bFmaoc

Thanks 
Deepa suresh

        Beans poriyal   [Tamilian style Stir fry]      

                   Quick & Easy side dish for rice

Poriyal is very important, day to day dish that every house hold in Tamilnadu cook. Tamilian meals are not complete without one poriyal variety in it. There are more than 25 varities of poriyal we could make from different vegetables.

Poriyal is very quick and easy to make and very delicious one. Traditionally we never add any spice powders into poriyal. That is the specialty about this dish because you could enjoy an original and natural flavor of  the vegetables.

English video Recipe - Deeps Kitchen - English channel

Tamil video Recipe - Deeps Tamil Kitchen - Tamil channel

Ingredients.

Beans - 15 

Oil -  1 tbsp

Mustard seeds - 1/4 tsp

Channa dal - 1 tsp

Curry leaves - 1 sprig

Big onion – ¼ cup chopped
Tumeric - 1/4 tsp

Red chilli – 1

Green chilli - 1

salt to taste

Coconut – 3 tbsp Freshly grated  

Method 

Wash and Remove both ends of beans
Chop them into small pieces. You may also replace half quantity of beans with carrot to prepare carrot beans poriyal.

Generally we use only shallots for tamilian style cooking. If you want real authentic taste try with shallots otherwise use regular big onions.

Cut onion into small pieces.

In a kadai or pan, add oil.

Once it is hot, add mustard and channa dal.

Once it splutter, add curry leaves, red chilli, green chilli and fry for few seconds.
Add onion and turmeric and fry for 1 minute till it is soft.

Add cut beans with salt to taste.

Reading recipe for five times is equal to watching video one time. My videos are short and detail with quick and necessary tips. So watch video if you want clear view of this recipe.  

Mix everything together, add ½ cup water, cover it with lid.

Cook In medium flame for 8 -10 minutes till beans become soft and well cooked. All water must be absorbed.

Finally add grated coconut. Stir well and switch off the flame. Beans poriyal is ready.

You may prepare sambar, dal or kolumbu variety and serve this poriyal along with hot rice 

Even simply with rasam it taste awesome.

If you don’t have time to prepare any of these, then mix with rice and eat. Its simply superb.
You could also have it with roti.



Thanks 

Deepa suresh

Deeps kitchen

All rights reserved 

                    GANESH CHATHURTHI 

                                  SPECIAL SWEET RECIPES

             

YOUTUBE CHANNEL DEEPS KITCHEN

                           
ENGLISH VIDEO RECIPES

TAMIL VIDEO RECIPES

            

DIRECT LINKS TO ALL RECIPES.

SAKKARAI PONGAL OR SWEET PONGAL

http://deepskitchen1.blogspot.sg/2014/01/sweet-pongal-sweet-pongal-is-kind-of.html

SWEET BOONDI LADOO

http://deepskitchen1.blogspot.sg/2013/12/sweetboondi-or-boondi-ladoo-ladoos-are.html

VERMICELLI KHEER OR SEMIYA PAYASAM

 http://deepskitchen1.blogspot.sg/2015/04/paayasam-kheer-semiya-payaasam-or.html

POORNAM KOLUKATTAI OR COCONUT JAGGERY MODAK

 http://deepskitchen1.blogspot.sg/2014/08/modak-mothagam-or-kolukattai-modak-or.html

CHANNA DAL MODAK OR PARUPPU KOLUKATTAI

http://deepskitchen1.blogspot.sg/2014/08/chana-dal-stuffed-modak-or-kolukkatai.html
 

MAY LORD GANESHA BLESS YOU AND YOUR FAMILY WITH LOT OF HAPPINESS AND HEALTHY LIFE.

HAPPY VINAYAGAR CHATHURTHI

Thanks 
Deepa suresh
Deepa Kitchen
All rights reserved

 Cauliflower 65 or Gobi 65 or Cauliflower chilli

                            Easy and quick Indian Appetizer |Evening snack

Still remember the days that my bro buy this cauliflower chilli from shop once

 I am back from Hostel during my college days, even during the time I was working. Me, my mom and my bro’s sit together and eat this crispy spicy cauliflower 65 with onion and lemon juice.

It must be favorite for everyone I think. Even people who don’t like cauliflower will love this. I am sure. This cauliflower 65 is best appetizer or starter or even evening snack  which is very quick and easy to make and it is best replacement for vegetarians during some party time.

Here is the recipe to make it at home. I don’t say it taste exactly like the one you get in restaurant. But it taste more than that. Yeah !!!

Recent days I hate to taste this gobi 65 in restuarnts  because during my last visit to India I ordered this in Anadha bhavan . It was looking perfect with nice coating and crispy texture and when I tasted, it was nothing.  Because they didn’t add salt at all. Weird right ! How ever you make the recipe if you miss salt, it is worthless.

I returned it to servant and he brought it back by adding some black salt on its top. Irritating ! Recent days the service in anadha bhavan is really bad. Anyways no more bla’s. lets see how to make it at home and stop ordering in restaurants J

Ingredients

Cauliflower – 250 grams [ blanched]

For Marinating  

Corn flour – 3 tbsb

Rice flour – 2 tbsp

Salt to taste

Red chilli powder - 3/4 tbsp

Coriander powder -  ½ tbp

Pepper powder – ½ tsp

Ginger garlic and green chilli paste – 1 tbsp

Water – 30-35 ml

Oil -  for deep frying.

Thinly sliced onions and lemon for serving.

Curry leaves – 2 sprig for garnishing.

Watch Video in English

Watch Video in Tamil

Method

Watching video recipe is three times better than reading recipe.  so it is good idea to watch video for better understanding ! :-)

Cut cauliflower into small florets and blanch them.

For blanching

Bring sauce pan full of water into rolling boil, add 1 tsp salt. Wait till it dissolve completely  and then add cut cauliflowers. Switch off the flame and allow it to sit in hot water for 1 minute. Strain completely from water and it is ready to use .

In a bowl,  add all ingredients Listed under  ‘FOR MARINATING ‘ except oil.

Mix every thing together to make smooth batter with medium pouring consistency.

Add right amount of water , if batter is too runny, it will not coat cauliflower well and turn out to be soggy instead of crispy.

Add blanched cauliflower, mix well so that the batter would coat cauliflower well.

If you wish you may allow them to rest. But it is not necessary. You may deep fry them immediately.

Heat oil in kadai. The temperature should be high. Because if it is low in temperature, the cauliflower might absorb more oil . your cauliflower 65 may become soggy instead of crispy. High temperature is necessary to get perfect fluffy, and crispy coated cauliflower 65.

To check temperature, add small piece of cauliflower. If it float on top immediately while getting fried, it means , oil is ready to use.

Now  mix 1 tbsp rice flour and ½ tbsp corn flour together and sprinkle it over cauliflower that is marinated. Toss or mix it well .

Trust me it makes your  cauliflower 65 more fluffy  in outer layer and crispy as well. Ensure that you are doing this just before you start frying them in oil.

Now drop one by one into oil. Don’t over crowd your pan or kadai. Just add only 7-8 florets at one time. If you add too much, it will reduce the temperature of oil and you will not get them perfect 

Once you added, just wait for few seconds until it is half done. Don’t mix it immediately with spatula. Since the coating have moisture, it might stick to your spatula  and you will no longer get perfectly coated cauliflower 65.

After it is half done, mix it to ensure even cooking. Once the outer coating is crispy and reddish in its colour, Strain from oil .

You may fry some curry leaves for garnishing. Serve it hot with thinly sliced onion and lemon.

If you prepared and enjoyed don’t forget to leave your comment. Thanks for visiting.

Happy cooking,

Deepasuresh

Deeps Kitchen

All rights reserved