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Paneer Palak Bhurji Recipe | Easy Paneer Recipes

Paneer Palak Bhurji Recipe | Easy Paneer Recipes

Paneer Palak Bhurji / Spinach and Cottage Cheese Stir Fry Recipe
Preparation & Cooking Time : 15 mins
Serves: 3 persons

Ingredients:

Finely Chopped Spinach: 2 cups
Crumbled Cottage Cheese / Paneer: 1 cup (You can also make paneer at home)
Tomatoes: 2
Onion : 1
Green Chillies: 2 -3
Ginger Garlic Paste: 1 tsp
Garam Masala: 1 tsp
Coriander Powder: ½ tsp
Cumin Powder: ½ teaspoon (You can also make cumin powder at home )
Turmeric Powder: ¼ tsp
Cumin Seeds: ¼ tsp
Red Chilli Powder: ½ teaspoon (optional)
Chopped Coriander Leaves: 1 tbsp
Lemon Juice: 1 tsp
Salt to taste
Oil: 1 tbsp

Method:

1. Heat
oil in a pan. Add the cumin seeds and let them splutter.

2. Add the ginger
garlic paste and chopped green chillies and fry for a minute. Add the
onions and fry till transparent.

3. Then add the chopped spinach and stir fry
until the leaves wilt. Now add the finely chopped tomatoes, salt, red
chilli powder, turmeric powder, coriander powder, cumin powder and garam
masala and combine well. Cook until tomatoes are mushy.

4. Add the
crumbled paneer to the spinach mix and fry for 2 - 3 minutes.

5. Add the
lemon juice and coriander leaves and mix well. Turn off the flame and
serve with roti or paratha.

 

  • You can also check other Gravy Curry recipes here
  • Check out other recipes of Paneer here
  • Back to Recipe Index

Ajwain Ka Paratha | Ajwain Paratha Recipe

Ingredients: 

Whole Wheat Flour: 1cup
Ajwain Seeds / Carom Seeds: ½ tsp
Salt to taste
Oil

Method:

1. Mix the wheat flour, salt, carom seeds and a
teaspoon of oil in a wide bowl.

2. Gradually add enough water to make a
smooth dough. Divide the dough into equal size balls.

3. Roll the dough
ball into a circle with a rolling pin. Pour a little oil on the roti and
spread evenly. Pleat the roti to make folds as shown in the images and roll it into spiral.

4. Then roll out the spiral into a circle. Place the roti on a heated pan / tawa, cook for a minute.

5. Add a little oil
around the edges, flip it and cook on the other side.

6. Take it out and serve hot with raita, pickle, dal or curry.

   



36 Recipes for Navaratri | Navratri Special Recipes 2012

Pesara Poornam Boorelu Recipe | Step by Step Recipe | Navarathri Recipes

pesarapappu poornam boorelu recipe, how to make pesara pooralu, pesara pappu poornalu recipe

Pesara Poornalu / Pasi Paruppu Suzhiyan / Suzhiyam Recipe:

Preparation & Cooking Time : 1 hour
Makes about 28 - 30

Ingredients:

Urad Dal: ½ cup
Rice : 1 cup
Moong Dal: ¾ cup
Grated Fresh Coconut: ¾ cup
Powdered Jaggery: 1 and ½ cups
Cardamom Powder: ½ tsp
Salt : ¼ tsp
Oil for deep frying

Method:

1. Wash
and soak the urad dal and rice overnight or for 6 hours. Wash and soak
the moong dal in water for 2 - 3 hours.

2. Drain the water from urad dal
and grind to a smooth paste adding little water. It should be like a thick dosa batter.

3. Add the salt to the urad
dal batter and set aside.

4. Now drain the water from moong dal and grind
into a smooth paste adding very little water.

5. Pour the moong dal batter
into greased idli plates and steam cook for 12 - 15 minutes. Switch off
the heat and allow it to cool. Chop and grind the pieces and set aside

6. In a
heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery
and allow the jaggery to melt.

7. When boiling bubbles appear, add the moong dal mixture and grated coconut and mix well.

8. Cook
on a medium
flame till it forms a thick mixture.  When it thickens,
add the cardamom powder and mix well.
9. Allow it to cool and roll into a
round shape balls. Heat enough oil in a frying pan.

how to prepare pesara poornalu. recipe for pesara pappu poornam burelu

10. Then dip each moong
dal ball in the urad dal batter and let it coat evenly.

11. Then gently
drop them into the hot oil. Deep fry them till golden brown color.

Andhra pesara poornalu recipe

12.  Remove from the oil and serve.

Moong Dal Sundal

Pasi Paruppu Sundal or Moong Dal Sundal Recipe - Quick, easy, and healthy South Indian snack with lentils, spices, and coconut. Perfect for festivals such as Navratri or Ganesh Chaturthi. Can be served as a snack as well.

What is Sundal?

Sundal is a South Indian dry savory dish made with lentils or pulses and seasoned with mustard seeds, dried red chillies, hing, curry leaves and coconut. It is a healthy snack and can be made during festivals as well.

What is Moong Dal Sundal?

Moong dal sundal is one of the easy and quick variations of sundal recipes made with split petite yellow lentils (split mung beans without skin) that can be prepared in 15-20 minutes. There is no need to soak the lentils and you can quickly cook them in a pot. This is the best sundal recipe if you need a last-minute snack or naivedyam dish.

Few more sundal variations:

How long can I store it for?

You will need to consume it within a day.

Can I use frozen coconut?

Yes, frozen coconut can be used if you don't have fresh coconut. Make sure you thaw it before using.

Can I use desiccated coconut?

Absolutely! fresh coconut can be substituted with dried coconut but the taste will be different.

Serving suggestions:

It can be served as a simple snack or breakfast.

It can be a great and easy naivedyam or prasadam recipe during Indian festivals.

Tips:

This recipe doesn't require any soaking. Howerver, if you want to speed up the cooking time, soak the lentils for 30-60 minutes.

DO NOT overcook the moong dal / lentils. They should retain their shape.

Coconut will give a nice flavor and taste to the dish. You can skip coconut if you want to.

Step by step instructions:

  • Dry roast ½ cup of moong dal in a frying pan for about 2 minutes or until it gets light golden color.
  • When the lentils are roasted, remove from the flame and set aside.
  • Bring 4 cups of water to a rolling bowl.
  • Add the roasted moong dal to the boiling water and give it a mix.
  • Add a pinch of turmeric powder and required salt to it and mix well.
  • Let it cook until the lentils are soft and cooked. DO NOT overcook the lentils. They should retain their shape.
  • Once the lentils are cooked, drain them immedietely and set aside.
  • Heat a tablespoon of oil in a pan for seasoning the lentils.
  • Once the oil is heated, add mustard seeds and urad dal. Fry until they are golden browned.
  • Add curry leaves, broken red chillies and hing and saute for a couple of seconds.
  • Add the cooked moong dal to the seasoned ingredients and saute for a minute.
  • Add grated fresh coconut and give it a mix. Adjust salt if needed.
  • Remove from the flame and serve hot!

If you are looking for more South Indian festival recipes, check the below recipes.

Few More Festival Recipes:

How to make pasi paruppu sundal secipe video below:

Print Recipe

Pasi Paruppu Sundal Recipe - Moong Dal Sundal

How to Make Moong Dal Sundal Recipe with step by step photos and video. Healthy South Indian seasoned lentils.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Snack
Cuisine: South Indian
Keyword: authentic, Indian Snacks, South Indian Food, traditional food for festivals
Servings: 2
Calories: 278kcal
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Moong Dal (Split petite yellow lentils)
  • 3-4 tablespoon Grated Fresh Coconut
  • ½ teaspoon Urad Dal
  • ½ teaspoon Mustard Seeds
  • 2 units Dried Red Chillies
  • 1 Sprig Curry Leaves
  • 1 tablespoon Oil
  • A pinch of Turmeric Powder
  • Salt to taste
  • A pinch of Hing

Instructions

  • Dry roast the moong dal for 2-3 minutes or until light golden color and set aside.
  • Boil 4 cups of water in a vessel. Add the roasted moong dal and mix.
  • Add turmeric powder and salt and cook till the lentils are soft and cooked. Do not overcook. The moong dal shouldn't be mushy.
  • Drain the lentils and set aside.
  • Heat oil in a pan for seasoning.
  • Add mustard seeds and urad dal and let them splutter.
  • Add broken red chillies, curry leaves and hing and saute for a couple of seconds.
  • Then add the cooked moong dal and saute for a minute.
  • Add coconut and combine well. Adjust salt if needed.
  • Turn off the heat and serve hot!

Video

Notes

Do not overcook moong dal.

Nutrition

Calories: 278kcal | Carbohydrates: 35g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 690mg | Fiber: 10g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 4mg

Kobbari Ragi Burfi Recipe ~ Fresh Coconut and Finger Millet Flour Burfi

Ingredients:

Finger Millet Flour / Ragi Flour: 1 cup
Grated Fresh Coconut: 1 cup
Powdered Jaggery: 1 and ½ cups
Melted Ghee:  ½ cup
Powdered Sugar for dusting the burfis

Method:

1. Dry
roast the finger millet flour until a nice aroma comes out and set aside.

2. In a
heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery
and allow the jaggery to melt

3. Add the grated coconut and ragi flour to the melted jaggery and mix very well.

4. Stir continuously and keep on adding
the ghee little by little.

5. Cook until the mixture starts to
leave the sides of wok. Switch off the heat and pour
the mixture
into the greased tray. Let it cool down completely and cut into pieces.

6. Dust the pieces with powdered sugar and store in a airtight container.

Kadai Paneer Recipe | Paneer Recipes

If you are looking for more paneer recipes the do check paneer butter masala, paneer malabari, paneer palak bhurji, paneer bhurji sandwich, paneer kheer and paneer corn pakora.

Kadai Paneer / Karahi Paneer Recipe
Preparation & Cooking Time : 30 mins
Serves: 4 persons
Ingredients:Cubed Paneer / Cottage Cheese: 1 cup
Tomatoes : 3 - 4
Capsicum / Green Bell Pepper : 1
Onion: 1
Coriander Seeds: 2 tsp
Dried Red Chillies: 2
Green Chillies : 1
Grated Ginger: 1 tsp
Garlic Cloves: 3
Garam Masala : 1 tsp
Kasoori Methi (Dried Fenugreek Leaves): 1 tsp
Red Chilli Powder: ½ to 1 tsp
Coriander Powder: ½ tsp
Turmeric: ¼ tsp
Chopped Coriander Leaves / Cilantro : 1 tbsp
Salt to taste
Oil: 2 tbsp

Method:1. Heat
two teaspoons of oil in a pan.
Add and fry the paneer cubes till light golden color. Soak the fried
paneer cubes in hot water for 4 - 5 minutes and drain. Keep them aside.

2.  Crush the coriander seeds and dried red chillies into a coarse powder
and set aside.

3. Heat the remaining oil and add the ground coriander
seeds, grated ginger, finely chopped garlic cloves and chopped green
chilli and fry for a minute.

4. Add
the

chopped onions and fry till the onions are translucent.

5. Now add the
finely chopped tomatoes, turmeric, garam masala, red chilli powder,
coriander powder and salt to it and mix well. Cook until tomatoes are
mushy.

6. Add the chopped capsicum and little water to it and fry for 3 - 4
minutes.

7.Then add the paneer pieces, crushed kasoori methi and ¼ cup
of water and cook for a couple minutes.

8. Add the chopped fresh
coriander leaves and mix. Turn off the heat and serve with roti.

You might also like to check these recipes:

Velakkaya Pulihora Recipe - Wood Apple Rice Recipe - Pulihora Varieties

Vilampazham, velakkaya pulihora, wood apple rice recipe, pulihora recipes

If you are looking for more rice dishes then do check Rava Pulihora, Pudina Rice, Aava Pettina Pulihora, Pepper tamarind Rice, Chakra Pongali, Rice rava moong dal upma, Vegetable khara pongal, Phodnicha Bhaat, Pulihora and Undrallu.
Velakkaya Pulihora / South Indian Wood Apple Rice Recipe
 
Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 2

Author: Hari Chandana P
Cuisine: South Indian
Recipe type: Main

Ingredients:

  • 1 Wood Apple / Elephant Apple
  • 2 cups Cooked Rice
  • 1 tablespoon Peanuts
  • 1 teaspoon Mustard
  • 1 teaspoon Chana Dal
  • 1 teaspoon Urad Dal
  • ½ teaspoon Turmeric Powder
  • 3 - 4 Green Chillies
  • 3 Dry Red Chillies
  • 1 Sprig Curry Leaves
  • ⅛ teaspoon Hing
  • 2 tablespoon Oil
  • Salt to taste

Instructions:

  1. Break the wood apple and scoop out the pulp.
  2. In a pan, add the wood apple pulp and cover it with water. Let it cook for 5 minutes.
  3. Turn off the flame and cool.
  4. Grind it into a paste and set aside.
  5. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts.
  6. When the seeds stop popping, add the slit green chillies, red chillies, curry leaves and hing and fry for a few seconds.
  7. Then add the turmeric and wood apple paste and fry for a couple of minutes.
  8. Turn off the heat and add the cooked rice and salt.
  9. Combine well and serve.



You might also like to check these recipes: 

How to Make Paneer (Indian Cottage Cheese) at Home ~ Step by Step Recipe

Homemade Paneer Recipe:

Ingredients:

Whole Milk: 1 Liter
Lemon Juice: 3 tbsp

Method:

1. In
a big vessel, bring the milk to a boil. Add a tablespoon of lemon juice
to it and mix until the milk curdles.

2. Keep stirring and then add the
remaining lemon juice. Keep stirring until the whey completely
separates. Switch off the heat and set aside for a few minutes.

3. Strain
the paneer in a cheese cloth and wash the paneer with fresh water to
wash away the sourness of the lemon. bring the edges of the cloth up and
tie it together. Hang the cloth above the sink for 2 hours.

4. Now place
it on a flat platform with some heavy weight top of it for 2 - 3 hours.
Open and remove the cloth and refrigerate for 1 hour.

5. Then cut into
cubes and store in the fridge.

Bendakaya Senagapindi Vepudu ~ Okra Fry with Gram Flour

Bhindi Fry with Besan ~ Bendakaya Senagapindi Vepudu Recipe
Preparation & Cooking Time : 20 mins
Serves: 2 -3 persons
Ingredients :Okra : ¼ kg
Besan / Gram Flour / Chickpea Flour: 1 tbsp
Red Chilli Powder : ½ tsp
Garlic Pods : 1 or 2
Salt to taste
Oil : 1.5 tbsp

Method:

1. Wash the okra and dry them. Remove the ends and chop into long pieces.

2. Heat oil in a frying pan. Add the chopped okra to it and stir well. Fry
for a minute and cover with a lid. Let them cook on a low flame, stirring occasionally.

3. Cook till the okra turns soft.
When it's done, add the besan flour and crushed garlic, salt and red
chilli powder to it and fry for 2 - 3 minutes.

4. Switch off the flame and
serve with rice.

 

Masala Peanuts with Ragi Flour | Palli Ragi Pakoda Recipe

Peanuts with Finger Millet Flour - Peanut Ragi Pakora Recipe
Preparation & Cooking Time : 20 mins
Ingredients:Peanuts: 1 cup
Finger Millet Flour / Ragi Flour: ½ cup
Garlic Pods: 2
Red Chilli Powder : 1 tsp
Garam Masala Powder: 1 tsp
Turmeric Powder: ¼ tsp
Salt to taste
Oil for deep frying

Method:

1. Mix the peanuts, finger millet flour, salt,
red chilli powder, crushed garlic, turmeric powder and garam masala in a
wide bowl.

2. Add a little hot water to the peanuts to make it into a
tight mixture. Mix very well and set aside for 5 minutes.

3. Heat oil in a
pan for deep frying. Drop the flour coated peanuts into the hot oil  and
fry until dark color.

4. Drain and place them on a kitchen towel and let
them cool completely. Once they are cool, store in a airtight container.

 

Besan Peda Recipe | Milk and Chickpea Flour Fudge

Besan Peda / Besan Khova Recipe
Preparation & Cooking Time : 40 - 50 mins
Makes about 25 -30 pedas
Ingredients:Milk : 1 liter
Besan / Chickpea Flour : ½ cup
Sugar : 1.5 cups
Ghee: ½ cup

Method:

1. Dry roast the gram flour in a heavy
bottomed pan till the raw smell disappears and its turns a light brown
color. Remove from the heat and set aside.

2. In a big and heavy bottomed vessel, bring the milk to a boil.
Heat the milk in a low to medium flame and stir frequently.

3. Boil the
milk till it reduce to half in the volume.

4. Now add the sugar to the milk
and  allow the sugar to melt.

5. Then add the roasted chickpea flour and mix very well to avoid any lumps. Keep stirring continuously. Add the ghee little by little while stirring the mixture.

6. When the mixture starts leaving the sides & bottom of the pan, turn off the flame.

7. Immediately pour the mixture on a greased tray and let it cool completely.

8. When the mixture cools down, grease your hands with ghee and roll the mixture into small round balls.