Kadhai paneer

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Kadhai Paneer
I'm back after a long break, as we welcomed a new member to our family, my little princess named 'Aaditri'. She is on her 11 months running and me running back to her :)!!. Here are those lil feet..

 



Now a days i keep looking for the recipe which is short in method, were i can spend an hour at most in the kitchen. So here is a very easy quick version of Kadhai paneer which i make quite often when i have capsicum and paneer @ home. I adopted this recipe from Tarladalal recipe book.


Ingredients
1 cup Paneer cubes
1/2 cup Capsicum cubes
1 onion (cut into cubes)
1 tsp Ginger-Garlic paste
1 tsp Coriander-cumin powder
1 Pinch Turmeric powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasuri methi( Dry fenugreek leaves)
1/4 cup Tomato puree
1 tblsp Fresh cream
1 pinch Sugar
2 tblsp Oil
2 tblsp Coriender leaves chopped
Salt to taste


Method
1. Heat a Kadhai, add oil - Ginger-garlic paste once golden brown now add onion cubes, fry until transulant.
2. Add capsicum cubes fry for 2 mins, add coriander-cumin powder, turmeric, chilli powder,garam masala, kasuri methi just fry them for few seconds.
3. Now add tomamto puree, 1/4 cup of water, and cook for 2 minutes.
4. Time to add paneer cubes, cream, sugar ,salt and 1/4 cup of water cook for 1-2 minutes.
5. Serve hot, garnish with the coriander leaves.

Gobi manchuri

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Gobi Manchuri

This is my favorite manchuri. My mother makes it very well, who ever tasted it loved it. So, this is my mom's recipe for gobi manchuri. Its easy and tasty. She used to make it as snack or as a side dish for fried rice.

Back in India, we get Gobi manchuri masala powder. Its was easy, mix in the flour, Just add ginger garlic paste, follow instruction. I remember, i used that pouch for my college cooking competition. It was fun cooking and eating with friends, wonderful days :) !!


Here is how my mother an i make this gobi manchuri..
Goes to..
EC - 'Simple Indian Food-An Easy Cooking Blog' for the event 'WYF- Cuisine'


Ingredients

2 cups of Cauliflower florets
2 tblsp Flour (Maida)
2 tblsp Corn Flour
2 tblsp Gram flour
Salt to taste
1 tsp Ginger Garlic Paste
1/2 tsp Red chilli powder
1/4 tsp Termeric powder
1/4 cup lenght wise Chopped Onions
1/4 cup chopped tomato
1 tsp Chopped green chili
1 tblsp Chopped Coriander Leaves
1-2 tblsp Tomato Ketchup
1 tsp Chopped Garlic
Oil to deep fry
Salt to taste


Method

1. Mix in the 3 type of flour + ginger garlic paste + red chilli powder + Termeric powder + salt by adding a little water, around 3-4 tblsp. Make a thick batter.
2. Now add the washed cauliflower florets to the batter, mix well. so that the batter is nicely cotted.
3. Mean while heat a deep fry pan with oil, to deep fry till golden brown. Keep aside.
4. Now take a pan to make the sauce - take 1 tbslp of oil, heat it add chopped garlic saute for 30 sec. Dont make the brown.
5. Now add onions, fry till transpernt. Add chopped tomato fry for 30 to 60 sec. Add 1 tblsp of water if needed.
6. Now when the tomatoes are cooked, add green chilli + ketchup + salt. Mix them all.
7. Add fried flowers to the hot sauce, mix it and then take off the fire. Garnish with chopped coreinder leafs, sereve hot.

Note : Can add chopped spring onions too.

Flax meal chutney pudi

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Flax meal Chutney powder/Pudi

Flax seeds are one of the healthiest plant food which contains Omega 3 fatty acid called alpha-linolenic acid. This acid is not produced by the body so need to be obtained from diet. Its good for vegetarians, as these Omega 3 fatty acids are obtained from fish oil in general. Using this regularly in our diet is good and studies said that 4 table spoon of flax seed meal will give 6 gram of protein and 8 gram of fiber.

My mother makes different variety of chutney powder, i love them all. This flax seed chutney powder was what came to know from Maya's - Konkan world. I just could not wait to try this at home, i had flax meals sitting without knowing what to make of it. Before proceeding, i asked Maya about the flax meal, so she kindly replyed that shelf life may be less of flax meal than flax seeds. Made chutney powder with some small change into the original recipe. Maya we loved this healhty chutney powder, thank you for this wonderful recipe.


Sending this chutney powder to..
Smitha of Kadumanga for her event Color of taste-Podi.



Ingredients

1/2 cup Flax seed meal
4 big cloves Garlic cloves
1/4 cup Peanuts
1/4 cup Putani/Roasted Split chana dal/ Dalia
1 1/2 tsp Red chilli powder(or more)
1/2 inch pieces Tamarind
1/2 tsp Brown Sugar
Salt as per taste


Method

1. As i used flax seed meal, slightly roast it in a low flame, till you get a nice smell of flax seeds. Add chilly powder, take off the heat and cover it.
2. Separately, dry roast Peanuts, dalia and garlic cloves. Allow to cool them. Spread it in a flat plate.
3. Now grind all the roasted ingredients+tamarind+brownsugar+salt to a fine powder.
4. Chutney powder is ready to be served with rice, idli or dosa.. even with curd for paratha's.. yummy !!

Elekosu(Cabbage) Rotti

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Elekosu(Cabbage/Pattagobi) Rotti(Roti)

Bored of cabbage wadas, can try making this rotti with cabbage. I learnt this from my MIL when first i had it, wow i was in love with it. When ever i see cabbage in the vegetable rack, first thing that comes in my mind is this rotti. Rice gives the crispyness to this, with spicy chilly and milky coconut taste with sweet and sourness from jaggery tamarind, When all mixed together with cabbage heaven :) !!

Usually make this elekosu rotti,as we both like it very much. Can be served as side dish or evening snack or as a appetizer. Need to have a bit more paitence as it takes a bit long time for pan frying to get crispy texture.

Sending this to
1. Aparna of My Diverse Kitchen for food in Orange.FIC started by Harini of Tongue ticklers.
2. Chitra Amma's Kitchen for the event Kitchen Masterpiece.

Ingredients

1/2 to 3/4 cup finely chopped Cabbage
2-3 tblsp chopped Onions
2 tblsp chopped Cilantro
salt as per taste
Oil for pan frying


To grind

1/4 cup long grain rice( Soak in water for 2 hours)
2-3 tblsp grated coconut(fresh/frozen)
2-3 Dry red chillies
1/2 tsp tamarind
1/2 tsp jaggery/brown sugar
pinch asafoteda(hing)


Method

1. Soak rice in water for around 2 hours. Now grind rice+coconut+red chilly+tamarind+jaggery+hing to a thick paste adding little water 2-3 tblsp.
2. In a bowl mix cabbage+onions+cilantro+grinded paste+salt. Make a thick batter, keep a side. When salt is added to the vegetables water starts coming out. So do add little water while grinding.
3. Heat a tava, spread some oil and now take a handful of the roti mixer an spread them on the hot tava using fingers.Top some more oil,Fry till they are crispy, takes a bit long time as the water has to be absorbed and become crispy.
4. Turn over the rotti, and fry for few seconds. Fry both the side of the rotti, to get nice crispy Elekosu rotti.
5. Serve with some Rice, sambar/dal, or as a evening snack. Good at any time :) !!

Goes to..

Matki Kal Palya - Sprouted whole moth bean side dish

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Matki Kal Palya - Sprouted Whole moth side dish

This is a new dish that we both are in love with, recently. Very simple and tasty, cant stop eating :) !! , make them atleast once a week. This Whole moth bean, is called 'Matki Kal' in 'Kannada' This recipe is from my MIL, learnt from her when she was here. Enjoyed a lot with Akki rotti, as my MIL makes akki ritti the same as north karnataka style, yummy !! This is a typical north karnataka dish, as i never knew how to use these beans as i'm from south Karnataka, Mangalore :) !!

Updated:



Most of us don't know what Whole moth is??
They look similar to whole green moong but smaller in size, and bit brownish in color. Can find these beans in any Indian grocery store. Here is the link to Nirav Whole Moth/Matki from Ishopindia, where you can buy them online.







I'm sending these healthy an tasty recipe to Srivalli of "Cooking 4 all season", for her My legume love affair Event, Started by Susan.


Ingredients

1 cup Sprouted Whole Moth Bean
1/4 cup chopped onion
1 medium size chopped Tomato
2-3 Green chillies lenght wise sliced
2 tblsp chopped Cilantro for garnish


Seasoning

2 tbsp cooking Oil
1/2 tsp mustard seeds
1/2 tsp urad dal
4-5 Garlic cloves crushed
1 stand curry leafs




Method

1. For Sprouting beans:
Soak over bean in water over night, next day morning remove beans from the water and spread them on a wide vessel, sprinkle some water on the top. You can vaccum tight the vessel for just a tight lid is fine. Here I keep beans for 24 hours to sprout them out. Back in India it take only 10-12 hours i guess. My mom used to soak beans in the morning an night before bed she used to spread them out or tie them in a cotton cloth. Next day morning it was fun to see all th sprouts peeping out of the cloth :)!!
2. Heat oil in a non stick pan, add mustard seeds, when they pop up add urad dal saute for 1 minutes.
3. Add crushed garlic, saute them till they are gloden brown and add chillies, curry leafs.
4. Now add onions, fry them till onions are trasparent.
5. Time for sprouted beans to add, sprinkle little water so that they wont stick o the pan,close the lid and cook for 5 minutes. These beans are small and are cooked very soon.
6. Now add chopped tomatoes, mix and cook again for 10 minutes. Mean while just keep mixing in some intervals. Make sure the beans are cooked. At last garnish with some chopped cilantro, goes well with Akki rotti or Wheat roti or rice :) !! Enjoy !!

Goes to Srivalli's

Hagalakai Gashi(Bitter Gourd Curry)

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Hagalakai Gashi(Bitter Gourd Curry)

I'm back with my mothers traditional recipe for bitter gourd. Bitter Gourd is called 'Hagalakai' in Kannada, 'Gashi' means thick gravy. This is one of my favorite dish, its bitter sour and sweet. My mother makes this dish in any special ocassion, we use it as a pickle except me :) !!

Sunday was our New Year Day - Ugadi, so this time wanted make the menu what my mom used to cook on this day. This bitter gourd dish is one of that, Which i want to send it to Pooja's VOTW - Bitter gourd.

Recipe is as follows..


Ingredients

1 cup Bitter Gourd
1/4 cup Jaggery
2 tblsp Tamarind paste/pulp
Salt as per taste


To Grind

1/4 cup shredded Coconut
1/2 tsp Cumin seeds
1 tsp Coriander seeds
3-4 Whole Red Chillies
1/4 tsp Turmeric


Tempering

Tempering
1 tblsp Oil
1/2 tsp Mustard seeds
1/2 tsp Urad dal
Curry leaves

Method

1. Cut the Bitter gourd and wash it in salt water.
2. Add tamarind paste, salt, little water to bitter gourd and pressure cook until 2-3 whistles.
3. Mean while fry cumin, coriander seeds, chillies in 1/2 tsp of oil.
4. Grind coconut, fried spices, turmeric until a smooth paste.
5. In a pan heat 1 tblsp of oil, mustard seeds, urad dal, curry leaves.
6. Add the grounded paste to the tempering, 3-4 tbsp of water and cook for 2-3 minutes.
7. Now add the pressure cooked bitter gourd and jaggery, salt.
8. Now cook it for 5-7 minutes. Bitter gourd curry is ready.

Note:
1. U can add more or less water depending on the thickness of the gravy.
2. Dont forget to drain the bitter gourd from the pressure cooked water, to avoid bitterness.

Here is my mothers Hagalakai Gashi..






It goes to Pooja's..

Chole and Weekend Party

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Chole and Weekend... Party !!

Hi friends.. I was just busy in a small weekend party in my house.. So just wanted to share with u all what did i cook :) !! I cooked most of the south Indian dishes has all my friends were north Indians, They all love south indian dishes.. Lucky :D !!As one of my friends parents are leaving back to India(A reason to party :) !! ) , we arranged a small party for 12-15 friends...

The menu is as follows..

Chole

My version of Chole... I had to skip Onion and Garlic as one of the family dont have them !!

Ingredients

1 cup Kabul chana soaked and cooked (soak overnight)
1 cup Tomatoes Chopped
1/4 cup Onions Chopped
1 tbsp Ginger Garlic paste
1/4 tsp Turmeric Powder
1 tsp Chole Masala
1/2 tsp Red chilli powder
1/2 tsp Coriender and Cumin powder
1 tbsp Cilantro Chopped
2 tbsp Oil
salt to taste


Method

1. Heat the oil and add Ginger garlic paste. Saute for few mintues.
2. Add the Onion ,saute for sometime till the onions are almost transparent.
3. Add the tomato, bit of salt and simmer for 2 to 3 minutes. til the tomatoes are cooked. Smash the tomatoes, make a thick gravy.
4. Now add all the masalas, Kabul chana, salt. Cook for another 5 minutes .(add water as how thick you want the gravy to be, while cooking)
5. Garnish with cilantro Chole is ready to serve.
Note: Can also add 1/4 tsp of Amchur powder to increase its taste.






Click the links or snaps below for the recipes..


Idli




Sambar




Coconut chutney




Batate Ambade




Dates Cake

I made Dates cake from Shilpas - Aayis recipes . All my friends were crazy of it :) !!
Thank you shilpa for such a wonderful eggless cake !! which gave life to my party !!




Rasmalai (Gits)

This was just Gits Rasmalai..Which came out good !! To reduce the risk of making Rasmalai :) !! Can find in any Indian store.


Missed main dish Rice.. No need of the recipe, as every one know to cook rice :) !!

Aloo Bartha

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Aloo Bartha

This is one of the simple easy recipe. I got this Aloo bartha from one of my bengali friend. This is there usual side dish they have in Bengal, Bihar some of the north Indian Parts. First time when i tasted it I loved it. The only different is the mustard oil that gives the mustard falour to it and offcouse potato tastes good with what ever we mix with it. :) !! I'm from Karnataka and never tried making any recipe with mustard oil. But in North India Most of the dishes they add mustard oil only.

I'm sending this Aloo Bartha Recipe to Sia's - Monsoon Spice for her Ode To Potato and to DK - Culinary Bazaar to her event The Potato Fe(a)st. I'm so gald to send this recipe as this 2008 is a year of , International Year of the Potato (IYP) by United Nations to raise awareness of Solanum Tuberosum. Thank you Sia and DK for your effort to make it and letting us know about the importance of potatoes.

Some of the facts of Potatoes,

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. This sentiment probably inspired the potato's scientific name, Solanum tuberosum, since solanum is derived from a Latin word meaning "soothing".

There are about about 100 varieties of edible potatoes. They range in size, shape, color, starch content and flavor. They are often classified as either mature potatoes (the large potatoes that we are generally familiar with) and new potatoes (those that are harvested before maturity and are of a much smaller size)

A baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.
Food ranking system qualified potatoes as a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.
- Blood-Pressure Lowering Potential.
- Vitamin B6-Building Cells.
- Vitamin B6-Brain Cell and Nervous System Activity.
- Vitamin B6-Cardiovascular Protection.
- Vitamin B6-Athletic Performance

Whether mashed, baked or roasted, often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.

This Aloo bartha taste good only with mustard oil... !! So this was my first try for mustard oil and its yummy !! Its easy and simple to make when your are tired or lazy to cook :D !!...


Ingredients

3 Potatoes of medium size
1/4 tsp Termeric powder
2 tblsp Mustard oil
1/2 tsp mustard
2 Red chillies
2-3 tblsp Coriender leafs/ Cilantro chopped
Salt as per taste

Method

1. Bake the potatoes with the skin in Micro wave for around 4-5 minutes. Orelse boil the potatoes.
2. Peel out the skin of the potatoes, If they are baked in micro wave.
3. In a pan heat up 2 tblsp of mustard oil, add mustard seeds and red chillies. This is just the seasoning.
4. Add the seasoning to the peeled potatoes, add termeric powder, salt, chopped cilantro, and smash them to a smooth paste.
5. Aloo bartha is ready to be eaten with Roti, Chapathi or Rice.. :) !! Enjoy !!





Sending it to Sia's...





And to Dk's..






About Potatoes from - Wikipedia and WHFoods

Chilli Soya Chunks

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Chilli Soya Chunks

This Chilli Soya Chunks is just one of own recipe, which is simple and easy to make. This is as we make any subji with all kind of masala in it. My Husband and Dad like this Chilli soya chunks very much.. because its different.. :) spicy tangy yummy !!

I'm sending this recipe to Rajitha's - Hunger Pangs - WBB: Soy and products. Thank you rajitha for the wonderful event, Which made me to try some new recipes. The recipe is as follows..


Ingredients

1 cup Soya Chunks
1 cup Tomatoes Chopped
1/4 cup Onions Chopped
1 tbsp Ginger and Garlic Paste
1/2 tsp Garam masala
1/2 tsp Paparika (for red color)
1/2 tsp Red chilli powder
1/2 tsp Cumin and Coriender powder
1/4 tsp Termeric powder
2 tbsp Oil
Salt as per taste
3-4 tbsp Cilantro chopped

Pre-preperation

Soak the soya chunks in water for about half an hour, so that the soya chunks are soft to use. Later squeze out the water from the soya chunk. So that later the tomato gravy is absorbed by it.. :) Some tricks while cooking.

Method

1. Heat up oil, add ginger garlic paste. Saute for a while and then add chopped onion.
2. Saute onion til it is transparent. Add chopped tomatoes, add pinch of salt( Salt makes tomatoes cook early) and cook it for 2-3 minutes.
3. When the tomatoes are cooked smash them in the pan it self to make a gravy kind.
4. Add all the masalas, 3-4 tbsp of water and cook it for few minutes to make it a thick gravy.
5. Now add the soaked squezed soya chunks and cook it for 2-3 minutes.
6. Garnish with cilantro, and Chilli Soya chunks are ready to be served.

Hara Bara Matar

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Hara Bara Matar

This recipe is just a side dish with little bittle variation. One of my friend told me this, and i have made some variation.
Actually the grinding ingrediants is what my Mother prepares for the palav. So just combined it with Green Peas and it turned out good.
This hold good with roti or Chapathi.

I like the taste and smell of dry and soaked Peas when added to the dishes. So prefer Dry peas than the fresh onces. So I have taken the dry peas and then soaked overnite, for this recipe.

So here is the recipe for Hara Bara Matar Subji.. Totally green green... :) !!



Ingredients

1 cup Green peas - Soaked
1 cup water
Salt


To Grind

1/2 cup Cilantro / Coriender leafs
2-3 green chillies
2-3 tbsp Fresh grated Coconut
1 tbsp Garlic Chopped
1 tbsp Ginger Chopped
1 clove, cardamom, Cinnamon


Tempering

1 tbsp Oil
1/2 tsp Mustard seeds
1 stand Curry leafs

Method

1. Soak Green peas overnite or for atleast 5-6 hours.
2. Grind all the listed ingredients to a smooth paste. Dont add more water while grinding. Let it be bit thick.
3. In a pressure cooker heat 1 tbsp of oil and add mustard, curry leafs.
4. After tempering add the grinded paste and saute for 1 min, just to take away the raw smell of the ingredients.
5. Now add soaked green peas, salt and 1 cup of water.
6. Pressure cook untill two whistle. Now green peas subji is ready to be served with roti.

Shahi Paneer

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Shahi Paneer

Shahi Paneer or Cottage Cheese Curry is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Try this royal dish with Archys recipe Book now. Shahi Paneer rocks with Roti or Chapathi or Pita bread or Naan.

Making time: 45 minutes.
Serves: 4


Ingredients

150 gms. paneer (cottge cheese) cubes
2 tbsp. ghee or butter
1 onion chopped into strips
1/2tbsp piece ginger chopped fine
1/2tbsp piece garlic chopped fine
3 tomatoes chopped fine
2 cardamoms crushed
5-6 cashew nuts paste - blend it using bit of water
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste


To garnish

1 tbsp. grated paneer
1 tbsp. chopped coriander

Method

1.Heat half the ghee. Add onion,ginger and cardamom. Fry for 3-4 minutes.
2.Add tomatoes and cook for 7-8 minutes, covered. Let it cool fro 5-10 minutes.
3.Blend it a smooth paste .
4.Mean while fry the paneer cube slightly in the 1/2 tbsp of ghee. Keep aside.
5.Now heat the remaining ghee, add blended gravy, cashew nut paste, red chilli powder, garam masala, salt and cook for 3-4 minutes.
6.Add curd and cook for 5 minutes.Boil to get a very thick gravy.
7.Just before serving, heat gravy, add milk paneer and boil for 3-4 minutes.
8.Garnish with chopped coriander and grated paneer.