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A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: VEGETABLES AND PANEER

PANEER LABABDAR (COTTAGE CHEESE IN A TOMATO CASHEW NUT GRAVY)

Pampering the childrens tastebuds can be a full time job! One simple meal and they start complaining. So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. Another mouth watering dish!

paneer-lababdar

This is what you’ll need

For the Tomato Cashew Nut Paste

Tomatoes: 250gms (chopped)

Cashew nuts: 12

Ginger: 1/2″ piece (chopped)

Garlic: 3 cloves (chopped)

Cardamom: 1

Cloves: 2

Water: 1/2 cup

For the curry

Paneer: 200gms Plus 2tbsp grated

Onions: 1/2 cup (chopped)

Tej patta (bay leaf): 1

Chilli powder: 1/2tsp

Cumin powder: 1/2tsp

Coriander powder: 1/2tsp

Garam masala: 1/4tsp

Green chillies: 2 (slit)

Low fat cream: 1/4tsp

Kasuri methi: 1tsp

Butter: 2tbsp

Sugar: 1/2tsp

Salt to taste

Water: 1 cup

Coriander leaves: To garnish

Let’s get cooking

1. Take the ingredients listed under tomato cashew nut paste in a pan and boil along with the water till the tomatoes are soft.

2. If the mixture gets too dry add a few more tablespoons of water.

3. Let the mixture cool.

4. Grind it to a smooth paste and keep aside.

5. Heat the butter in a pan. Add the bay leaf and the chopped onions. Saute till the onions are golden.

6. Pour in the tomato cashew paste and fry for a few minutes.

7. Add the chilli powder, cumin powder and coriander powder and mix well. fry till oil leaves the sides of the mixture.

8. Add a glass of water and mix well.

9. add the slit green chillies and cook for a minute.

10. Add the salt and sugar.

11. Mix in he paneer pieces and the grated paneer. Gently mix it with the gravy.

12. Add the kasuri methi along with the garam masala and cook on a low flame for another minute.

13. Lastly, add the low fat cream and simmer the mixture for another 2 minutes.

14, Garnish with chopped coriander leaves and ginger juliennes (optional)

15. Serve hot with naan, rotis or rice.

paneer-lababdar1

Approximate preparation time: 40 minutes

Serves: 3-4

paneer-lababdar2

 

paneer-lababdar3

 

 

 

MUSHROOM MELT

I have been on a break from blogging for a really long time and finally got back to it after almost 3 months. Thought will start off with something very simple and came up with this open sandwich with a cheesy mushroom topping.

mushroom-melt1

This is what you’ll need

Bread slices: 4

Butter: 2tbsp

For the mushroom filling

Mushrooms: 100gms (sliced finely)

Onion: 1 (finely chopped)

Garlic: 2 cloves (diced)

Butter: 1tbsp

Cheese spread: 2tbsp

Grated mozzarella cheese: 2tbsp

Coriander leaves: 1tbsp (chopped)

Salt and pepper to taste

Let’s get cooking

1. To prepare the filling, melt the butter in a pan.

2. Add the onions and garlic. Sauté until transparent.

3. Add the mushrooms and cook until done.

4. Add the salt, pepper and coriander leaves. Mix well.

5. Remove from flame and when the mixture is still hot add the cheese spread and grated cheese.mix well.

6. Butter each bread slice and grill on a pan. Let it brown. Spread the mushroom filling on each slice and serve hot.

mushroom-melt

Approximate preparation and cooking time: 20 minutes

Serves: 2

mm

PANEER KOLHAPURI

Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Came up with Paneer Kolhapuri from a video posted on ReadySteadyEat.

Paneer Kolhapuri3

This is what you’ll need

For the paneer

Paneer: 250gms

Onions: 2 (finely chopped)

Tomato puree: 3 tomatoes

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Garam masala: 1/2tsp

Green chillies: 5 (chopped)

Ginger garlic paste: 2tsp

Oil: 1tbsp

Coriander leaves: 2 tbsp

Salt to taste

For the Kolhapuri Masala

Oil: 1tbsp

Coriander seeds: 1tsp

Red chillies: 3

Cloves: 5

Peppercorns: 5

Desiccated coconut or Dry coconut slivers: 1/3 cup

Bay leaves: 2

Sesame seeds: 1/2tsp

Cinnamon: 1″ piece

Cardamom: 2

Cumin seeds: 1/2tsp

Fennel seeds: 1/2tsp

 

Let’s get cooking

1. Cut the paneer pieces into bite sized pieces and keep aside.

2. Heat the oil in a pan and roast the ingredients mentioned under Kolhapuri masala. Roast for 2 to 3 minutes.

3. Once it cools down, grind to a fine powder.

4. Heat some more oil in a pan and fry the ginger garlic paste for a minute.

5. Add the chopped onions and green chillies. Cook for a couple of minutes, until the onions are soft.

6. Add the tomato puree, salt, chilli powder and turmeric powder. Cook till thick and oil leaves the sides of the pan.

7. Add the prepared kolhapuri powder along with garam masala and mix well.

8. Add the paneer pieces and mix well until all the paneer is coated with the gravy.

9. Bring to a boil, garnish with coriander leaves and serve with naan or roti.

Paneer Kolhapuri1

Approximate preparation and cooking time: 40 minutes

Serves: 4

Paneer Kolhapuri

CHETTINAD STYLE BABY POTATOES

It has been a really long time since I blogged. March has been a really hectic month so far and I never got around to making anything too fancy. After a really busy few weeks, decided to make something quick and simple. A baby potato roast south Indian style dish that goes well with both phulkas and rice. Adapted the recipe from kannammacooks.com.

Chettinad potatoes1

This is what you’ll need

For the potatoes

Baby potatoes: 1/2 kg (boiled and peeled)

Onions: 2 (sliced)

Tomatoes: 2 (chopped)

Green chillies: 2 (slit)

Ginger garlic paste: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Mustard seeds: 1/2tsp

Urad dal: 1/2tsp

Curry leaves: 2 sprigs

Oil: 3tbsp

Salt to taste

For the Chettinad masala

Dried red chillies: 4

Coriander seeds: 2tsp

Cinnamon stick: 1/2″ piece

Cardamoms: 2

Cloves: 2

Fennel seeds: 2tsp

Cumin seeds: 1tsp

Pepper corns: 1tsp

Coconut: 3tbsp ( fresh or desiccated)

Curry leaves: 2 sprigs

Let’s get cooking

1. Dry roast all the chettinad masala ingredients and grind to a fine powder.

2. Heat oil in a pan and when the season with the mustard seeds. Then add in the urad dal and the curry leaves. Let the mustard splutter.

3. Add the onions and fry till golden brown.

4. Toss in the green chillies and the ginger garlic paste.

5. Add the tomatoes and stir-fry on a low heat for about 5 minutes. Continue to cook oil is released in the pan.

6. Add in the ground masala, turmeric, chilli powder, coriander powder and salt.

7. Add quarter to half a cup of water and cook on low flame until the raw smell disappears and the masala becomes thick.

8. Add in the potatoes and fry until almost dry.

9. Remove from heat and serve hot, with phulkas or rice and dal.

Chettinad style baby potatoes

Approximate preparation and cooking time: 1 hour

Serves: 6

chettinad potatoes

PANEER TIKKA MASALA (COTTAGE CHEESE IN A THICK GRAVY)

It had been a long time since I made paneer and it was only when my older son brought it to my notice that I realised. Being his favourite I decided to make Paneer Tikka Masala and Ghee rice to go with that.

Paneer tikka masal2

This is what you’ll need

For the marinade

Paneer: 300gms

Yoghurt: 4tbsp

Ginger garlic paste: 1tsp

Kashmiri chilli powder: 2tsp

Garam masala powder: 1tsp

Salt to taste

For the curry

Onions: 2 (grated)

Tomatoes: 1 (big, finely chopped)

Tomato puree: 1tbsp( I used ready made puree)

Ginger garlic paste: 1tsp

Chilli powder: 1 1/2tsp

Turmeric powder: 1/2tsp

Yoghurt: 2tbsp

Cream: 3tbsp

Kasuri methi: 1tbsp

Garam masala: 1tsp

Cloves: 3

Cinnamon: 1/2″ piece

Cardamom: 3

Cumin seeds: 1/2tsp

Sugar: 2tsp

Salt to taste

Ghee: 2tbsp

Let’s get cooking

1. Mix all the ingredients listed under marinade and keep aside for half an hour.

2. Pour it in a wide pan and shallow fry until the mixture is dry and the paneer is well coated keep aside.

3. In another pan heat the ghee. Add the cloves, cinnamon, cardamom and cumin seeds.

4. Mix in the grated onions and saute until brown.

5. Add the ginger garlic paste and fry for a couple of minutes.

6. Add the tomatoes and tomato puree. Fry until pulpy.

7. Add the chilli powder, turmeric powder and fry for another minute.

8. Add the kasuri methi, garam masala and continue frying.

9. Pour in the yoghurt, and cream. Add the sugar and bring the mixture to a boil.

10. Add the paneer pieces and salt. Add a glass of water to the gravy and boil once again.

11. Serve hot with rice or rotis.

Paneer tikka masala

Approximate preparation and cooking time: 45 minutes

Serves: 4

paneer tikka masala1

 

 

 

DAHI ARBI (COLOCASSIA IN A YOGHURT GRAVY)

Even though Arbi is one of my favourite vegetables, I rarely buy it because at home nobody relishes it as much. After a very long time decided to buy it and made this easy kalvan (gravy) that goes well with rice.

This is what you’ll need

Arbi: 200gms

Dahi (yoghurt): 1 cup

Cumin seeds: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Dhania jeera powder: 1tsp

Hing: 1/2tsp

Amchur (dry mango powder): 1/2tsp

Oil: 1tsp

Rock salt: As required (or use regular salt)

Coriander leaves: To garnish

Let’s get cooking

1. Pressure cook the arbi for 2 whistles. Peel, cut into roundels and keep aside.

2. Whisk the dahi along with a glass of water and keep aside.

3. Heat the oil in a pan and season with cumin seeds and hing.

4. Add the chilli powder, turmeric powder, dhania jeera powder and amchur. Mix for 30 seconds.

5. Toss in the arbi and stir fry till the powders coat it well.

6. Gradually add the whisked dahi stirring continously, taking care that it does not curdle. Bring the mixture to a boil.

7. Add the rock salt and chopped coriander leaves.

8. Serve hot with steamed rice.

Approximate preparation and cooking time: 30 minutes

Serves: 2-3

SPINACH AND MUSHROOM CUTLETS

Spinach mushroom cutlets

I have previously made mushroom cutlets and they had turned out quite nice. This time decided to add in some spinach and try it out.

Spinach mushroom cutlets3

This is what you’ll need

Mushrooms: 2 cups

Spinach: 2 cups

Onions: 1

Potatoes: 2

Ginger garlic paste: 1tsp

Green chillies: 3

Garam masala: 1tsp

Amchur: 1tsp

Chilli flakes: 1tsp

Coriander leaves: 2tbsp

Breadcrumbs: 1/2 cup

Oil: 2tsp

Salt to taste

Oil for shallow frying

Let’s get cooking

1. Boil, peel and mash the potatoes.

2. Finely chop the onions, mushrooms, spinach, green chillies and coriander leaves.

3. Heat some oil in a pan, add the onions and saute until transparent.

4. Add the ginger garlic paste along with the green chillies and fry for a minute.

5. Add the chilli flakes, mushrooms and spinach. Cook until the mixture is cooked and completely dry.

7. Add the salt, garam masala powder, amchur and chopped coriander leaves. Mix well. Fry again for a while until dry.

8. When the mixture cools down a little, add the mashed the potatoes along with half of the bread crumbs and mix well.

9. Shape into flat rounds and keep aside.

10.Coat the cutlets in the remaining bread crumbs and shallow fry in hot oil.

11. Serve with a chutney of your choice.

spinach mushroom cutlets1

Approximate preparation and cooking time: 45 mins

Serves: 4

S

 

Spinach mushroom cutlets

MALAI WALI PANEER BHURJI

A kadhai paneer recipe with slight alterations, I managed to come up with this creamy textured paneer bhurji. Perfect for everyone at home, especially since they prefer a gravy rather than a dry curry.

This is what you’ll need

For the tomato gravy

Cloves: 2

Pepper corns: 4

Cinnamon: 1/4″ piece

Tomatoes: 3 (roughly chopped)

Ginger: 1tsp (roughly chopped)

Garlic: 1tsp (roughly chopped)

Green chillies: 4

Oil: 1tbsp

For the Paneer Bhurji

Paneer: 250gms

Onions: 2 (finely chopped)

Green pepper: 1/2 (finely chopped)

Red Pepper: 1/2 (finely chopped)

Chilli powder: 1tsp

Coriander powder: 1tsp

Cumin powder: 1tsp

Garam masala: ¾tsp

Cream: 100ml

Kasuri methi: 1tbsp

Cumin seeds: 1tsp

Oil: 2tsp

Coriander leaves: Few

Salt to taste

 Let’s get cooking

For the tomato gravy

1. Heat the oil in a pan and season with the whole spices. Fry for a minute.

2. Add the ginger, garlic and green chillies. Fry for another minute.

3. Mix in the tomatoes and cook until the tomatoes are pulpy. Once cool puree in a mixer. Keep aside.

For the Paneer Bhurji

1. Crumble or grate the paneer and keep aside.

2. Heat oil in a pan and season with cumin seeds. Add the chopped onions. Fry until transparent.

3. Add the chilli powder, coriander powder and cumin powder. Fry for a minute.

4. Mix in the tomato paste and fry well, until the mixture is almost dry.

5. Add the peppers and fry for a few minutes, until the peppers are cooked.

6. Add the paneer, garam masala, salt and kasuri methi. Mix well and fry for 2 minutes.

7. Beat in the cream and bring the mixture to a boil.

8. Garnish with coriander leaves and serve with rotis, parathas or even pav!

 Approximate preparation and cooking time: 30 minutes
Serves: 6

 

PANEER AMRAVATI (COTTAGE CHEESE SOUTH INDIAN STYLE)

A recipe from my all time favourite chef Nita Mehta. Every now and then I suddenly remember the loads of recipe books that I have and today was one such day. Found this paneer recipe and  thought it goes well with rotis. Simple to prepare too, with easily available ingredients.

This is what you’ll need

Paneer: 250gms (cut into fingers)

Onions: 4 (2 grated, 2 sliced)

Curry leaves: 1/4cup

Oil: 5tbsp

Mustard seeds: 1 11/2tsp

Coconut: 1/4 cup (grated)

Cashew bits: 1tbsp

Lemon juice: 3tbsp

Tandoori red colour: A pinch (optional)

Salt to taste

For the red chilli paste

Kashmiri red chillies: 5-6 (deseeded and soaked in warm water for 10 minutes)

Ginger: 1″ piece

Pepper corns: 6

Coriander powder: 2tsp

Cloves: 3

Yoghurt: 3tbsp

Let’s get cooking

1. Though this is not mentioned in the original recipe, I first pan fried the paneer fingers until slightly brown, using no oil. Keep aside.

2. Grind the ingredients for the red chilli paste using very little water, if required and keep ready.

3. Heat the oil in a wide pan and season with the mustard seeds.

4. Add the grated onions and curry leaves. Cook until the onions are light brown.

5. Add the sliced onions and fry for 4 to 5 minutes.

6. Add the coconut and cook on a low flame until the coconut is crisp. Keep it spread out on the pan.

7. Add the red chilli paste and cashew bits. Stir for 2 to 3 minutes.

8.Add the salt and food colouring (if using)

9. Add 1 cup of water and bring the mixture to a boil.

10. Add the paneer and mix well.

11. Cover and cook on a low flame for 5 minutes, stirring occasionally until the paneer is well coated.

12. Add lemon juice and mix well. Serve hot with rotis.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

MIRCHI WALE ALOO (CHILLI BABY POTATOES)

The potato is quite a versatile vegetable and always comes to my rescue when I have no vegetables at home. This dish can be prepared using regular potatoes as well, cut them into small cubes and follow the same recipe. I had baby potatoes and they worked out just fine. Kashmiri red chilli powder gives this dish it’s distinct red colour.

This is what you’ll need

Baby potatoes: 200gms (cooked and peeled)

Onion: 1

Garlic: 2 cloves

Badishep (fennel seeds): 1tsp

Kashmiri chilli powder: 1tsp

Turmeric powder: 1/2tsp

Chilli flakes: 1tsp

Amchur: 1tsp

Kasuri Methi

Lime juice: (optional)

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Pierce the potatoes with a fork and marinate them with chilli powder, amchur, salt and turmeric powder. Keep aside.

2. Finely chop the onions and garlic.

3. Heat oil and season with the badishep.

4. Add the onions along with garlic and fry until slightly brown.

5. Add the potatoes and fry well for 3 to 5 minutes.

6. Add the chilli flakes, kasuri methi and lemon juice (if using) and mix well. Cook for a couple of minutes and turn off the gas.

7. Serve hot either as a starter, with phulkas or rice and dal.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

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