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Tamilian Kurma & Moong Soup With Paneer


Written on 12:01 PM by Mrudula

Tamilian Kurma
1 cup shredded coconut
4 geen chillies
1 bunch coriander leaves
1 tsp poppy seeds (khusa khusa)
garlic paste
Grind all of the above ingredients to a fine paste with water.
french cut beans
carrots(sliced) lenghtwise
peas(frozen will do)
potatoes (cubed)
Take oil in a kadai. Add jeera.And then add all the vegetables and let it boil.
Add turmeric powder (a pinch), salt (2tsp), chillipowder (1tsp).
Add the ground ingredients and cook for about 15 mins. Add water if desired.
Serve hot with rice.

Moong Soup With Paneer
Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes

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