Home Made Soup Powder

Black Pepper Corn - 50 Gms
Jeera - 50 Gms
Sombu (Aniseeds) - 50 Gms
Thoor Dhall - 100 gms
Dhania (coriander seeds) - 100 gms

Method: Roast and Grind them into a Fine powder by giving it in the mill. You can also measure it in terms of spoon and grind them and use it then and there when you make soup. It can be used for all veg and non veg soups. Just add 1 tsp to 2 tsp depending on quantity of soup made at home.

Palak paneer

Palak - 1 Bunch
Paneer - 200 gms
1 Onions finely chopped
2 tomatoes finely chopped
3 green chillies slit
Ginger garlic paste - 1-2 Tbsp
Chilli powder 1 Tsp
Dhania Powder 1 Tsp
Turmeric powder 1/4 Tsp
Garam Masala Powder 1/2 tsp(optional)
Jeera Powder 1/2 tsp
Milk 1/4 cup or fresh cream - 1 tbsp
Oil as required
Water as required
salt to taste

Method :

1. Clean palak and Boil it and take the palak separately and grind it into a paste and keep aside.

2. In a vok, add oil and add little jeera wait for it to splutter, then add onion, green chillis and cook it for few mins.

3. When onion is cooked add ginger garlic paste and tomatoes, add a pinch of salt and keep mixing it..then close it with a lid and wait for the onion,tomato and Ginger garlic paste to blend well and wait for oil oozes from it.

4.Then add the above masalas and salt to this and mix it with little water and wait again for it to come to a boil.

5. Now add ground palak and mix well add water if u need more gravy and leave it for a boil.

6. When it boils add paneer cubes and check salt and spice, if u need more spice then u can add more.

7. When the mixture is cooked well add milk and mix again and leave it for few min and stop the flame.

8. Serve with chapathi, naan etc...

Avaraikai Poriyal

Avaraikai - 2 cups chopped
Onion - 1 small Finely Chopped
Curry leaves few
Chilly powder - 1/2 Tsp
Grated Coconut - 3 Tbsp
Poriyal Powder - 1 1/2 tsp
Salt and Oil as required.
Little Water

For seasoning
Mustard and urud dhall - 1 Tsp
Red chilly 2 nos

Method:

1.Chop the avaraikai and Keep aside. In a Vok, Add oil and season it with mustard urud dhall and chilly when it splutters, add onion and curry leaves to this.

2. When onion is cooked add the avaraikai and mix well, after 1 min add salt and chilly powder to this and Mix well.

3. Sprinkle some water or pour 1/4 cup of water to this mixture and close the lid of Vok and simmer the flame.

4. After few mins open the flame to see the vegetables are cooked, Make sure to stir them again and wait for the water to evaporate completly.

5. Ones its fully cooked add the grated coconut and Mix again and then add the poriyal powder to this and give it a stir wait for a min and switch of the flame.

6. Serve with Rice.