Its a perfect kids after school snack its a definite variation from the usual things we do for snacks.As always this one ingredient paneer is a versatile item that combines well with every other ingredient instantly. Paneer is a calcium rich ingredient and most needed one for all age groups for maintaining the stability of the bones. It is the by product of the milk which has protein the most needed nutrient for growing kids. I have done this cheese paneer balls recipe with homemade paneer.You can very well use the store bought one and make it. While adding water don’t add too much water always sprinkle little at a time and form a dough. The dough should be firm and smooth not sticky or loose. The balls will brown easily so take care to keep the flame under control so that the insides are also cooked well. This cheese paneer balls recipe is not a hard one to do even a beginner can make this wonderful snack in a jiffy.
poondu kuzhambu south indian recipe /garlic small onion kulambu
Small onions/chinna venkayam - 1 cup
Garlic cloves/poondu pal - 1 cup
Lemon sized tamarind soaked filtered and diluted with water
Gingelly oil/nallenai - 3 tbsp
Asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt as needed
Mustard seeds/kadugu - 1 tsp
Some urad and bengal gram dal fo tadka
Little piece of jaggery
To roast and grind:
Kadala paruppu/bengal gram dal - 2 tsp
Urad dal - 1 tsp
Dried red chillies/kaindha milagai - 3-4 or as needed
Fenugreek seeds/vendhayam - 1 tsp
Pepper/milagu - 1 tsp
Little plain oil to roast
Some curry leaves
Soak tamarind in water and strain the juice mix with water and keep ready.
Take a kadai with little oil to fry "roast and grind ingredients" and fry till golden or till nice aroma comes.
Let it cool and grind it to a smooth paste by adding water and keep ready.
Keep a kadai add gingelly oil then add mustard to splutter followed by urad and bengal gram dal when they are golden add some asafoetida.
Add both onions and garlic duo to this add necessary salt and cook then till is becomes little golden .Then add tamarind extract with turmeric and let it boil for some time till rawness goes off.
Add little piece of jaggery.
Now add the ground paste and let it cook till the oil oozes out.
Check for salt as i have added before itself, you may add if needed.
You can serve with hot rice with any variety of appalams.
The poondu and small onions will all be cooked while boiling with tamarind itself then only you have to add the masala paste and boil for nice flavour.
For this gravy you can add more gingelly oil if we want so that it does not ruin for days.