An easy and quick recipe for making masala muttai paniyarams. All you need is some idli dosai batter and eggs. An egg is mixed into the batter to make the batter fluffy and a boiled egg is chopped and added to the batter for texture and taste. Onions, tomatoes and spices are mixed into the batter and made into paniyarams. These little balls are very tasty and can be served just like that. If feeling fancy, a kara chutney will go well. This is a perfect after-school snack too.
Here are the things you can buy online for making this recipe Paniyarakkal https://amzn.to/3UlAmWG Glass Mixing Bowls https://amzn.to/3hMJnVD
Here is the video of how to make Masala Muttai Paniyaram Recipe | Egg Paniyaram With Veggies Print
2 cups idli dosai batter 1 egg 1/4 teaspoon salt 1/4 cup onion, finely chopped 1 tomato de-seeded, finely chopped 1/4 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 sprigs coriander leaves, finely chopped 1 boiled egg, finely chopped 1/4 teaspoon black pepper powder Peanut oil for making paniyaram
Take about 2 cups of idli dosai batter in a bowl and break an egg into it. Add some salt and whisk well to combine. The egg mixed into the batter will make it very fluffy and adds a rich taste to the paniyaram. Once the batter is uniformly mixed, add some finely chopped onions. Add some finely chopped tomatoes. I have used deseeded tomatoes today. Make sure to chop fine. Add little ginger, curry leaves and green chillies. I like to make these paniyarams spicy. Add freshly chopped coriander leaves and an egg that has been boiled and chopped fine. Finally, add some black pepper powder. Mix everything well to combine. Make sure to chop all the vegetables and herbs as fine as possible so they are evenly distributed in the batter. Once mixed, the batter is ready. The batter doesn’t store well. It needs to be used right away.
Heat a paniyarakkal and add oil to the moulds. I have used peanut oil for making the paniyarams today. Indian-style sesame oil or vegetable oil can also be used for making paniyarams. Ladle a little batter and add to the pan. Make sure not to add too much batter as the middle of the paniyarams will not cook if you add too much batter. These paniyarams need to be cooked on a low medium flame. Cook for a minute on each side so the paniyarams cook evenly and are cooked thoroughly. After a minute flip the paniyarams and cook on the other side. If you want a very rich paniyaram, you can sprinkle little ghee at this stage. Cook on the other side till golden. Make sure to cook on both sides till the paniyarams look golden. Once the paniyarams are roasted and golden, remove them from the pan. These paniyarams can be eaten on their own or served with a spicy kaara chutney.
These make for a perfect after-school snack. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
2 cups idli dosai batter 1 egg 1/4 teaspoon salt 1/4 cup onion, finely chopped 1 tomato de-seeded, finely chopped 1/4 inch ginger, finely chopped 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 3 sprigs coriander leaves, finely chopped 1 boiled egg, finely chopped 1/4 teaspoon black pepper powder Peanut oil for making paniyaram
Take about 2 cups of idli dosai batter in a bowl and break an egg into it. Add some salt and whisk well to combine. The egg mixed into the batter will make it very fluffy and adds a rich taste to the paniyaram. Once the batter is uniformly mixed, add some finely chopped onions. Add some finely chopped tomatoes. I have used deseeded tomatoes today. Make sure to chop fine. Add little ginger, curry leaves and green chillies. I like to make these paniyarams spicy. Add freshly chopped coriander leaves and an egg that has been boiled and chopped fine. Finally, add some black pepper powder. Mix everything well to combine. Make sure to chop all the vegetables and herbs as fine as possible so they are evenly distributed in the batter. Once mixed, the batter is ready. The batter doesn’t store well. It needs to be used right away.
Heat a paniyarakkal and add oil to the moulds. I have used peanut oil for making the paniyarams today. Indian-style sesame oil or vegetable oil can also be used for making paniyarams. Ladle a little batter and add to the pan. Make sure not to add too much batter as the middle of the paniyarams will not cook if you add too much batter. These paniyarams need to be cooked on a low medium flame. Cook for a minute on each side so the paniyarams cook evenly and are cooked thoroughly. After a minute flip the paniyarams and cook on the other side. If you want a very rich paniyaram, you can sprinkle little ghee at this stage. Cook on the other side till golden. Make sure to cook on both sides till the paniyarams look golden. Once the paniyarams are roasted and golden, remove them from the pan. These paniyarams can be eaten on their own or served with a spicy kaara chutney.
These make for a perfect after-school snack. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/masala-muttai-paniyaram/
Paalkatti Mundhiri Masala Gravy is a rich side dish that can be made for parties or special occasions. Paalkatti aka paneer is mixed with potatoes and spices and deep fried into golden balls. These balls are served along in spicy cashew gravy. This Paalkatti Mundhiri Masala goes well as a side dish with chapati or roti.
Here are the things you can buy for making this recipe Heavy Duty Indian Mixie https://amzn.to/3GptNKD Pre-Seasoned Cast Iron Kadai https://amzn.to/3ropATb Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Paalkatti Mundhiri Masala Gravy | Paneer Cashew Gravy | Side Dish For Chapati | Rich Gravy For Parties
For Paalkatti – balls
250 grams boiled potatoes, grated 200 grams paneer, grated 1 sprig curry leaves, finely chopped 2 green chillies, finely chopped 2 sprigs coriander leaves, finely chopped 2 sprigs mint leaves, finely chopped 1/2 teaspoon salt 2 tablespoon maida 1/4 teaspoon black pepper powder 1/2 teaspoon unsalted butter
For the Masala Gravy
2 teaspoon coconut oil 1 inch piece cinnamon 2 cloves 2 cardamom 1 sprig of curry leaves 1/2 inch piece of ginger 5 cloves garlic 3/4 cup onions, sliced 1/2 teaspoon turmeric powder 3/4 teaspoon red chilli powder 2 teaspoon coriander powder 1/4 teaspoon black pepper powder 1 teaspoon salt 2 green chillies 6 tomatoes, de-seeded 20 cashews
For Tempering the gravy
1 teaspoon coconut oil 1/4 teaspoon cumin seeds 1/2 cup water 1/2 teaspoon sugar 1/2 teaspoon unsalted butter 2 sprigs of coriander leaves
Other Ingredients
Vegetable oil to deep fry
Take a bowl and add the grated potatoes and the grated paneer. Add some finely chopped curry leaves, Finely chopped green chillies, coriander leaves, mint leaves, salt, a couple of tablespoons of maida, a little black pepper powder, and half a teaspoon of unsalted butter. Mix everything well to combine. Make sure to mix in such a way that all the ingredients are distributed evenly. Once the mixture forms a dough, make small bite-sized balls and set them on a plate. It’s important that the balls are made small as otherwise, they will not cook properly.
Heat oil to deep fry in a kadai. Drop these balls in really hot oil. The oil should be really hot for frying these balls. They are very fragile. So do not touch the balls after adding them to the oil. They will break if you introduce a spatula. Let it cook for a couple of minutes. After a couple of minutes, try to separate the balls with a spatula if they are sticking to each other. Also do not overcrowd the kadai. Fry in batches. Let the balls fry till they are golden. Drain the balls on paper towels and set them aside. Repeat with the remaining balls. Set aside.
Now let’s prepare the gravy. Heat oil in a pan and add in the whole spices – a small piece of cinnamon, cloves, and cardamom. Add a sprig of curry leaves. Add a small piece of ginger and few cloves of chopped garlic. Add the sliced onions to the pan. Saute the onions till they are soft. It will take about 2-3 minutes on a medium flame. Once the onions are soft, add the turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt. Saute everything for a minute. Adjust the red chilli powder in the recipe according to your taste.
Add in the green chillies and the deseeded tomatoes. I have completely removed the seeds from the tomatoes and make sure to use ripe tomatoes. Add the soaked cashews along. I soaked the cashews in hot water before starting to cook. Mix everything well to combine. Reduce the flame of the stove to low and cover the pan with a lid. Cook on a low flame for about 10 minutes. Keep sauteing once in a while to avoid scorching at the bottom. Add little water while cooking if necessary. The tomatoes should be cooked to a mushy texture. Once the tomatoes are cooked and ready, switch off the flame. Remove the whole spices from the pan – the cinnamon, cardamom and cloves and discard them. Let this mixture slightly cool a bit.
Add everything to a heavy duty mixie. Grind everything to a smooth paste. Add water only if its really necessary. We need a thick gravy. So use caution while adding water while grinding. Once the masala is ground and ready, set aside.
Now lets temper the masala. Heat little oil in a pan and add the cumin seeds. Let it crackle. Reduce the flame of the stove to low to avoid spluttering when we add the gravy, Add the gravy to the pan. To avoid spluttering, you can also briefly switch off the flame. Wash the mixie with half a cup of water and back to the pan. Simmer on a low flame for a couple of minutes. Add little sugar to balance the taste of the gravy. Finally add little butter and mix well to combine. Finish off with a generous sprinkling of coriander leaves.
Just before serving, place the prepared balls. Do not place the balls in advance as they will become soggy. Place the balls only when you are ready to serve. Serve hot with chapati or roti. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
