With Sunday being the Tamil New Year, I wanted to make something special. Since I had to do Zarda, I decided to plan for some elaborate dishes, that naturally included Paneer. I think I made the best use of the sunday, with cooking couple of dishes, keeping in view of our visit to my friends place. Kids were restless, wanting to leave on time, one thing was they wanted to see the babies, second was the movie that was going to be aired.
They managed to watch some of it at their place and then we hurried home to catch up the rest of the movie. I was almost not sure if I would have time to make the Somas and the Zarda, I had already made one traditional dish and kept it as backup. So I am glad I finally ended up making everything so that I have the backup dish for this series.
The vegetarian gravy that I made included peas and paneer, the deadly combo. However pairing it with Vegetable pulao was not a great idea. Hubby dear said I should have made Jeera Rice for this. Anyway this is something I would be making it again. Konda liked it very much and I made chapatis for her dinner for this.
The vada that’s shared today is from Amma. It’s another interesting usage of Cabbage into a fried vada. Seeing that I had Somas to offer, hubby dear refused to taste Zarda, saying he doesn’t like tutti fruiti. I said he had to taste as I had to post it for ICC. Well that’s one statement he never says no, especially when a new dish needs his approval, he is quite agreeing to the whole exercise. I had no issues with Somas, as the entire batch was almost over by the time I was done with the clicks. Please don’t ask me what Lababdar means, the recipe I had stored had the name, though I had changed a lot in the given recipe!
Following from last week, I am joined by Champa
who have shared their Weekend Cooking with me. Hop on and enjoy! Champa has made some delicious looking sweet dish called the Hayagreeva and Vaishali was smart to share Zarda! What was surprising was that I had only recently read about Hayagreeva and wanted to know how it looks. By looking at Champa’s bowl, I am really tempted. About Vaishali’s Zarda, of course she is a master when it comes to decoration and presentation. You will have no choice but to drool over both the dishes!
|Matar Paneer Lababdar
Matar Paneer Lababdar
Paneer – 250 gms
Fresh Peas – 1 cup
Onions – 2 medium
Ginger garlic paste – 1/2 tsp
Poppy Seeds, Melon seeds – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Garam masala – 1/2 tsp
Cream – 2 tsp
Coriander leaves handful
Oil – 2 tsp
How to make the Mata Paner Lababdar
Heat the oil add onions and saute till it turns colour, then add ginger garlic paste. Cook till both turns to a nice colour.
Add the fresh peas and simmer.
Grind both poppy seeds and melon seeds to a fine powder.
Now add all the spice powders along with poppy seed powder, mix well.
Add water and bring to boil. When the gravy thickens, add paneer cubes. Finally add the fresh cream and simmer for 5 mins.
Garnish with coriander leaves and switch off.
Serve with Rotis
You can garnish with roasted almond slivers,Serve hot, garnished with coriander and almonds.
|Yellow Moong Dal Cabbage Vada
Yellow Moong Dal Cabbage Vada
Split Yellow Moong dal – 1 cup
Cabbage – 1 cup
Besan – 1/4 cup
Rice flour – 1 tbsp
Salt to taste
Red Chili powder – 1/2 tsp
Ginger – 1″
Green chilies – 3 nos
Oil for deep fry
How to make the Vada
Soak the moong dal for 30 mins, finely shred the cabbage and keep it aside.
Grind the moong dal to a fine paste. Grind ginger and green chilies to a paste.
In a bowl, take the moong dal paste, cabbage, salt, red chili powder, ginger green chili paste. Mix well and slowly add the besan and rice flour to get a stiff batter.
Heat a pan with oil, when it is hot, pat down the batter as vadas and deep fry on both sides.
Drain the vada on to a kitchen towel.
Enjoy the week ahead!