Monday, April 21, 2014

Paneer Tikka Kathi Roll

SNC April Month Challenge - April  2014

SNC (south vs North) and (North vs South) Event Started by Divya Pramil   
I  belong to Southern Group , I am Linking  this recipe SNC You to can cook Indian food Divya's South Vs North  hosted by Minne kuptha - to North group challenge
Due to my personal work I am unable to post last few months.

 kuchumber salad
Carrot – 1 no
Cucumber – 1 no
Tomato – small 1 no
Onion – small 1 no
Capcicum – ½
Lemon juice – 1 tspn
Pepper pwd – to taste
Salt – to taste

How to Prepare Paneer Tikka  Kathi Roll?

2 cups paneer cut into two inches cube
1 cup chopped green peppers
1 large onion cut into quarters
1 large tomato cubed small
1 tsp kasoori methi
½ cup cilantro (optional)
4 tbsp oil
Roast and grind together

1 tbsp coriander seeds
1 tsp cumin seeds
2 green cardamoms
2 cloves
1 dry red chili
1 2" stick cinnamom
For marination
1 tsp gram flour (besan)
1 tsp red chili powder
1 tsp chat masala powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp black pepper powder
½ cup yogurt whipped

Paneer Tikka
Marinade the paneer with all the marination spices and yogurt, cover and keep aside for 15 minutes to an hour.
Heat oil in a skillet and fry the roast and ground spices
Add green peppers and saute for a minute
Add marinaded paneer and stir until it's nicely coated with the spices.
Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don't stick to the pan.
Now add kasoori methi, onions and tomatoes.
Let it cook until the tomatoes soften and the onions look translucent.

For Roti/Chappathi
Wheat Flour - 2 cup
Hot water
Salt – to taste
Chopped Coriander leaves

In a bowl add wheat flour, salt and oil, mix with hot water and make a soft dough. Cover the dough with wet cloth. keep aside for ½ hour.
Divide the dough into sweet orange or big lemon size ball, dust more flour and Once you have rolled out the roti, fill it with coriander leaves and prepare chappathies
Heat a tawa (pan) and put the prepared  chappathie and cook for  2 minutes flip over and cook for another 2 minutes.


Slice carrot, cucumber, onion,tomato and add lemon juice, pepper salt and mix well and keep the salad in the fridge.

To assemble
Place a roti
Fill with 1 tbsp kuchumber
Fill the 1 heaped tbsp paneer
Roll and wrap in foil/butter paper
Serve whole or cut in half with ketchup.

Friday, April 18, 2014

Pepper Egg Dosa

Serves: 1 person
cooking time : 5 min


  1. Dosa batter – ¼ cup 
  2. Egg – 1 no
  3. Salt – ¼ tspn
  4. Black pepper powder (coarsely grounded) – ½ tspn
  5. Ghee+oil – 2tspn

  1. Heat a non- stick pan and pour the dosa batter spread  all around.
  2. Sprinkle egg, pepper, salt over the dosa.
  3. Spread oil+ghee over the dosa. 
  4. Lower the flame and close with a lid and cook it for about 2 mins. Flip the dosa  and again close it with the lid until cooked well.
  5. very simple and easy pepper egg dosa ready to eat, no need any side dish for this dosa.

Linking to Srivalli's Breakfast event

Wednesday, April 16, 2014

Sweet Pasta/Macaroni

Sweet Pasta/Sweet Macaroni
Easy Breakfast or Dinner for your kids


  1. Cooked pasta/Macaroni  - 200 gram
  2. Milk – ½ liter
  3. Green cardamom – 2 nos
  4. Sweetened condensed milk – 90 gram
  5. Cinnamon – ½ pc
  6. Ghee -1 tbsn
  7. Cashew nuts – 6 nos

  1. Boil milk with cardamom.
  2. chop the cashew and roast  with ghee and keep aside
  3. when milk start and reduce 3/4 , add cooked macaroni/pasta and boil about 5 minutes
  4. now add condensed milk and stir continuously add roasted cashew stir well and transfer into serving bowl.Serve with Mudu vada (uluntu vadai)
  5. Note: If you don't have condensed milk add 100 gram sugar.

Medu vadai (urad dhal vadai)

  1. Urad dhal - 200 gram
  2. whole green chilli - 2nos
  3. Salt - 3/4 tspn ( to taste)
  4. coriander leaves   - few
  5. Chopped onion - 1 no
  6. curry leaves - few
  7. coarsely grounded black pepper - 1/2 tspn 
  8. oil for frying


  1. Soak urad dal in the icy cold water (to get more batter) for 1 hour. 
  2.  Drain the water completely.
  3. Add salt  and   grind it to a smooth paste.
  4. Add chopped cuury leaves. coriander leaves ,green chillies,  and chopped onion mix well with fork and keep it aside.
  5. Take little bit of the batter to make it to a  round shape  and flatten it slightly. Make a  hole in the middle of the flattened batter,  with your finger.   Deep fry them nice golden brown colour.  Do not burn them.   Remove from the oil and drain the excess oil well from the vadais. 

Linking to Srivalli's Breakfast dish Event & Gayathri's walk through memory lane hosted by prachi agarwal 

Thursday, April 3, 2014

Honey Chicken Fry

Honey Chicken Fry
ஹனி சிக்கன் ஃப்ரை /தேன் சிக்கன் வறுவல்
Chicken Fry with Honey


  1. Chicken – ½ kg
  2. Red Chilli Powder – 1 ½
  3. Salt - - 1 ½ tspn
  4. chilli garlic tomato ketchup – 1 tbspn
  5. Honey – 1 tbspn
  6. Egg – white – 1
  7. Red colour  pwd – 2 pinches
  8. Soy sauce  - 1 tspn
  9. Corn flour powder – 1 tbspn
  10. Maida (plain flour)– 1 tbspn 
  11. Oil – for deep fry


  1. Add Vinegar in to the chicken & wash well with warm water .
  2.  In a bowl mix all the  ingredients, (chilli powder, salt, garlic chilli tomato ketchup, egg, honey , corn flour, maida )mix well and marinate for about 3 hours in refrigerator.
  3. Heat oil + butter in a pan keep the flame low  and deep fry the marinated chicken. 
  4. Serve hot with chapaththi , roti & kuboos or  dhal rice.

Tuesday, March 25, 2014

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