Ziana Cooks

Paneer Burji ?? This is the recipe for paneer lovers. It is a very good dinner food to go with naan, phulka, roti etc.. It is a dhabha style recipe. Paneer burji can also be used as a filling for your sandwiches with mayo.. I have prepared this for my dinner and is a super hit!!  I have used milky mist paneer. You may use whatever brand you prefer. Try it out and let me know in comments!! From the store ??   Oil 2tblspn 1/4 tspn cumin seeds  Ginger garlic paste 1tblspn Paneer 200grams, shredded Onion 1.5 cups finely chopped  Tomato 1  finely chopped Green chillies 2 Turmeric powder 1/2 tspn Red Chilli powder 1/2tspn Coriander powder 1tspn Pepper powder 1/4 tspn Salt to taste In the kitchen ?? Shred the paneer and keep it aside  Heat oil in a pan and add cumin seeds. Let it splutter Add ginger garlic paste and stir until it's raw smell goes away Add the onions and wait till it turns transparent Add the tomatoes and green chillies. Mix well Add the masala powders one by one. Give a q

Egg Burji ?? Egg Burji , also called as egg podimas( Indian style scrambled eggs ) will be everyone's favourite to eat with rasam rice, sambhar rice, chapathi etc.. It is an easy-to-go recipe tor try for beginners. If all ingredients are finely chopped and kept ready, it can be prepared in less than 10minutes. From the store ??  Oil 2tblspn Cumin seeds 1/4 tspn Fennel seeds 1/4 tspn Curry leaves 1 strand finely chopped Green chillies 2 finely chopped Onion 1 medium sized finely chopped Tomato 1 medium sized finely chopped Salt to taste  Eggs 2 Pepper powder 1/2 tspn Turmeric powder 1/2 tspn Coriander leaves to garnish In the kitchen ?? Heat oil in a pan and add in the cumin seeds , fennel seeds . Let it splutter Add curry leaves and give it a stir Add chopped onions and green chillies . Let the onions turn transparent  Add tomatoes . Allow it to cook for 2 minutes so that tomatoes turn mushy. Add salt so that tomatoes will be cooked quickly Drop in the eggs and wait for 2

Potato Peas Kurma ?? Potato and Peas goes well together in gravies. This recipe can be paired with chapati, paroto, naan, dosa etc.. Do try this recipe and let me know in the comment section !!  Let's get started !!  From the store ??  For masala paste: Oil 1.5tspn Cinnamon 1/4 inch Cardomom 1 Clove 1 Black pepper corns 1/4 tspn Fennel seeds 1/4 tspn Ginger garlic paste 2 tblspn Onion 1/4 cup chopped Tomato 3 chopped Green chilly 2 Salt to taste Cashew 7 to 8 1/2 cup water to make paste  For Kurma: Oil 2 tblspn Cumin seeds 1/4 tblspn Curry leaves 2 sprigs Onion 1/2 cup Turmeric powder 1/2tblspn Red chilli powder 1 tspn Salt to taste Coriander leaves  1/2 cup water Potato 200g boiled and peeled  Green peas boiled Sugar a pinch  In the kitchen ??   Heat oil in a pan. Add cinnamon , clove , cardamom , pepper corns, fennel seeds . Saute them for a minute Add in the onions . Let onions turn translucent Add in the ginger garlic paste and fry for a minute  Add tomatoes and green chillie

Maasi ??  Maasi means Maldives fish or umbalakada in Sinhalese. Srilankan very often make this Sambhal for rice etc.. and is very common in their households.  It also comes as powder and is available in grocery stores. We also get this in large pieces and you can pound it in home in a mixer to a coarse powder. The coarse powder can later be used in recipes.  Try out this recipe and let me know in comments, how it turned out for you!  From the store ??  Red chilli - 2 Grated coconut - 1/4 cup Shallots 2 Salt - to taste Sugar - a pinch  Dry fish powder - 1/2 tblspn Juice of lemon - 1/4th  In the kitchen ??  Smash red chillies and shallots in a mortar  Add in the grated coconut, salt, sugar, dry fish powder and lemon juice and make it to coarse mixture l You can also add red chilli powder for extra colour  Ready to serve !! Notes ?? Using mortar and pestle gives traditional flavour to this recipe Double the measurements according to your requirement  Blogaddress: Ziana Cooks   Dal tad

Chutney ??   Chutney is a lip smacking dish to pair with dosa, idli, uttappam, upma etc.. It can be normally found in south India households for breakfast and dinner. We have varieties of chutneys that is made with different ingredients. Let's get started with the recipe!! From the store ??   Onions-2 large chopped  Urad dal/ulundhu parupu - 1 tblspn Masala parupu/Channa dal-1 tblspn Garlic - 8 cloves Dry red chilli-3  Tamarind pulp - 1tblspn Oil - 2 tblspn Salt - to ttaste For seasoning : Oil - 1tsp Mustard Seed/kaduku-1tsp Urad dal-1tsp Curry leaves-1 strand In the kitchen ?? Heat oil in a pan. Add urad dal and Channa dal . Let them fry for a minute Add in the red chillies and garlic and fry till they are golden brown. Once they turn golden , transfer them to a plate In same pan, add onions and salt . Fry till onions turn transparent Now , blend dal mix and fried onions in a blender Add tamarind pulp and check for salt. Puree the mixture finely  Transfer to a bowl Make seaso

  Zebra cake !!  Layering of vanilla batter and chocolate batter one after another gives a very good pattern of zebra cakes. This cake goes well with evenings tea / coffee. Cutting the cake and seeing it's pattern will be very satisfying. Let's get started with the recipe!! From the store ?? All purpose flour or maida - 1 cup Baking powder - 1tsp Baking soda - 1/2 TSP Sugar - 1/2 cup Oil - 1/4 cup Eggs - 2 (substitute - curd / yogurt) Water - 1/4 cup  Cocoa powder - 1tbsp Water - 2tsp In the kitchen ?? Seive all purpose flour , baking powder and baking soda in a large bowl  Add sugar and mix well Drop in oil and give a quick mix Break 2 eggs and whisk it well Add water gradually and mix until smooth batter is formed Splash in 1/2 tsp of vanilla extract Divide the batter into 2 equal proportions in 2 bowls Combine 1tbsp of cocoa powder with 2tsp of water and mix well. Add in one of the bowls containing batter   Grease baking tray with oil  and dust with flour Layer the tray with

  Rasam ??  Rasam is always soothing and comforting to the stomach and it aids in digestion. Rasam is normally popular in South Indian households. It is prepared with a sweet-sour stock. We have varieties of rasam which uses various ingredients.  Rasam sadham (rice) is usually a better option in sick days. Let's get started with the recipe !!  From the store ??  Tamarind - lemon size Water - 200ml Turmeric powder - 1tbsp Pepper - 2tsp Cumin seeds - 1tsp Fennel seeds - 1tsp Onion - 3 to 4 small size Tomato - 1 small size Garlic cloves - 3 Curry leaves - 2 to 3 strands Coriander leaves - 2 to 3 strands Salt - to taste Oil - 2 tbsp In the kitchen ??  1. Soak tamarind in water for about 1/2 hour 2. Strain tamarind juice in a vessel and adjust the taste by adding water as per your taste. Here I have added 200ml of water 3. Add 1tbsp of turmeric powder  4. Grind the pepper , cumin , garlic and fennel seeds using mortar and pestle. Add the masala to the tamarind juice  6. Add onion, tomat