PANNER MASALA DOSA

                          PANEER MASALA DOSA 

Paneer is one of my favourite. Usually i try various dishes using paneer. Paneer masala dosa is the dish when i tasted in one of hotel nearby. Actually i wanted to try it out very badly and tried out and turned out perfectly. So i wanted to share the receipe with you all 

Lets get started 

INGREDIENTS 
Paneer - 200 gms
Dosa batter - 1 cup or as needed 
Jeera seeds - 1 tsp 
Chilli powder - 1 tsp 
Jeera powder - 1 tsp 
Coriander seeds - 1 tbsp
Ghee - 1 tsp 
Coriander leaves(finely chopped) - 1 tsp

TO GRIND 
Cashews - 10
Garlic - 7 
Onions - 1
Tomatoes(medium) - 3
Salt - to taste 
Oil - for sauting 

PROCEDURE 
- Crumble the paneer and keep aside 
- In a kadai add in oil add in TO GRIND items and saute till it is cooked well 
- Grind all the sauted items in a mixie jar and grind to a smooth paste 
- In a kadai add ghee and add jeera seeds 
- Now add in grinded masala paste and saute oil leave the sides 
- Now add in crumbled paneer
- Mix well everything if needed add 1 or 2 tsps of water 
- Add in required salt and maix well 
- Add in finely chopped coriander leaves.
- Now masala is ready for stuffing 
- In dosa tawa make like regular dosa once dosa gets cooked take a spoon full of masala and spread between dosa  fold and serve hot with chutney or sambar 

STEP BY STEP PICTURES 

In a kadai add in oil

 

Add in cashews 

Add in garlic and saute well  

Add in onions and saute well 

Add in tomatoes 

Add in pinch of salt 

Cook till tomatoes become soft and mushy allow it to cool down 

Grind it to a smooth paste 

Crumble the paneer 

In a kadai add in ghee 

Add in jeera seeds and saute 

Add in grinded masala and saute well till the oil leave the sides 

Add in chilli powder 

Add in coriander powder 

Add in jeera powder

Add in salt 

Mix everything well and allow to boil if needed add 2 to 3 tsp of water

Add in crumbled paneer and mix and allow to boil for around 3 to 4 mins 

Add in chopped coriander leaves 

Mix everything well and boil for 10 seconds

Masala stuffing is ready

Make as usual dosa 

Once cooked spread the spoon full of masala 

Close the dosa  and cook for 3 to 4 seconds 

Serve hot with sambar or any type of chutney 

TIPS 

- If you want stuffing dry dont add water 
- If you want you can flip the dosa and cook both the sides and then apply stuffing 

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KAARA PAANIYARAM

                                           KAARA PANIYARAM 

Paniyaram is one of the favourite for most of them. Most of them use dosa batter for doing paniyaram. But we use little different method for making paniyaram which gives very soft spongy paniyaram which melts in mouth. Lets get started .

INGREDIENTS 

TO GRIND 
Idli rice - 1 cup 
Raw rice (pacha arisi) - 1/2 cup 
Left over rice - 1 cup
Urad dhal - 1 tbsp 
Curd - 1 cup 

TOPPINGS 
Grated carrots - 1
Onions (finely chopped) - 1 
Ginger green chilli paste - 1 tbsp 
Soaked channa dhal - 2 tbsp 
Coriander leaves(finely chopped) - 1 tbsp 

TO TEMPER 
Mustard seeds - 1 tsp 
Curry leaves - 1 strand
Asafoetida - 1 tsp 
Sesame oil - 1 tsp & for making paaniyaram 

PROCEDURE 
- Soak the urad dhal, idli rice and raw rice for 3 to 4  hours 
- Grind all the TO GRIND items into smooth paste and allow it to ferment for 8 hours 
- Add in all the TOPPINGS items and mix well 
- Temper the all TO TEMPER items and add to it 
- Add in little water and adjust the consistency 
- In a paaniyaram pan grease some oil pour the batter and cook on both sides till golden 
- Serve hot with Coconut chutney or kara chutney 

STEP BY STEP PICTURES 

Soak the rice and dhal for 3 to 4 hours 

Take all the to grind items and grind 

Grind everything into a smooth paste and allow to ferment for 8 hours 

Once fermented add in chopped onions 

Add in grated carrots 

Add in soaked channa dhal 

Add in ginger green chilli paste 

Add in chopped coriander leaves

Temper the to temper items and add to the batter and mix well 

Heat the paniyaram and grease with oil and pour the batter in each hole 

Once it is cooked on one side flip over and cook on other side till golden 

Serve hot with coconut chutney, kara chutney or more kulambu 

Try out this interesting kaara paniyaram and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and support and keep supporting 

CABBAGE UPMA

                                                 CABBAGE UPMA 

Upma is the dish which most of them hate but this is cabbage upma is one of the dish which is very tasty and it has cabbage in it so it is very healthy too. If your kids are fussy eater you can definitely give this a try. I learnt this dish from my mom. Now iam making it for my kids they are enjoying eating it. Lets get started 

INGREDIENTS 
Cabbage(finely chopped) - 1 cup 
Baking soda - a pinch 
Channa dhal - 2 tbsp 
Onions(medium) - 1 
Curry leaves - 1 strand 
Mustard - 1 tsp 
Oil - 1 tsp 
Turmeric powder - 1/2 tsp 

TO GRIND 
Idli rice - 1 cup 
Raw rice - 1 cup 
Red chillies - 5 to 6 
Coconut - 1 cup 
Jaggery - 1 tbsp 
Tamarind water(thick) - 1/4 cup 
Salt - to taste 

PROCEDURE 
- Wash and soak the rice for 4 to 5 hours 
- Grind all the TO GRIND items into a coarse batter 
- Add in baking soda, chopped cabbage and soaked channa dhal and give a good mix 
- Grease the idli plates and cook like normal idlies 
- Allow it to cool down and crumble the idlies 
- In a kadai add in oil and add mustard, curry leaves,onions, salt and turmeric powder 
- Saute till onions cooks well 
- Add in crumbled idles 
- And give a good mix 
- Serve hot.  

STEP BY STEP PICTURES 

Soak the rice for 4 to 5 hours 

In a mixie jar add in coconut 

Add in red chillies 

Add in jaggery 

Add in tamarind juice 

Grind to a fine paste

 

Add in salt 

Add in soaked rice 

Grind to a coarse batter 

Transfer to a bowl 

Add in soaked channa dhal 

Add in chopped cabbage and mix well 

Add in baking soda and mix well 

Grease idli plates and pour the batter in the plates and cook in the cooker 

Once cooked allow it to cool 

Crumble all the idlies like this 

In a kadai add in oil 

Add in mustard 

Add in curry leaves 

Add in chopped onions and saute till it s cooked well 

Add in pinch salt and saute 

Add in turmeric powder 

Add in crumbled idlies and give a good mix 

Mix evenly for about 2 to 3 minutes 

Serve hot 

TIPS 
- Batter should be coarse then only it will be soft while making upma 
- Cabbage should be finely chopped

- It can be served with pickle or plain upma will taste good 

Try out this interesting cabbage upma and share the picture with us in suruthyscookbook@gmail.com

Do try out and give us your valuable feedback in a comments below 

Do share the pictures in instagram or facebook and tag us 

Thank you all for the love and support and keep supporting