Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

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

 

Category Archives: VEGETABLES AND PANEER

COURGETTE BESAN SUBJI (COURGETTES IN CHICKPEA FLOUR)

I rarely use courgettes in daily cooking, and even when I do it is in Italian dishes. Had prepared a pasta sometime back and was not able to use up all the courgettes, so had this one lying in the fridge for quite a few days. This quick no onion, no garlic jain recipe on www.cookingandme.com caught my eye and I wanted to try it out instantly!

This is what you’ll need

Courgettes: 2

Besan (chickpea flour): 3tbsp

Rice flour: 1tbsp

Chilli powder: 1 and 1/2tsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and cut the courgettes into one inch cubes and put in a bowl. (You can peel them if you like, but I prefer them a bit crunchy, so left the skin on)

2. Add the besan, rice flour, chilli powder, turmeric powder, hing and salt to the courgette pieces and mix well. Let it marinate for 15 minutes.

3. Heat oil in a wide pan and season with mustard seeds, cumin seeds and curry leaves.

4. Toss in the marinated courgettes and mix well, so that the oil coats the mixture well.

5. Sprinkle some water on this, cover and let it cook on a low flame. Stir in between making sure it does not burn.

6. Once done, remove from flame and serve hot with phulkas, bhakris or rice and dal.

Approximate preparation and cooking time 25 minutes

Serves: 3-4

 

 

HASSELBACK POTATOES

I have seen so many posts on these hasselback potatoes and they looked so pretty that I had to try making it myself. Very simple and you can choose whatever topping you want with it.

This is what you’ll need

Baking potatoes or any other potatoes: 2

Melted butter: 2tbsp

Cheese slices: 2 (cut into one inch squares)

Chilli flakes: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the potatoes well and pat dry. Cut it into thin, even, horizontal slices, keeping the base intact. An easy way to do this is pierce a skewer through from one end of the potato to the other lengthwise and cut until the skewer.

2. Preheat the oven at 200 deg C.

3. Brush the top of the sliced potatoes with half of the melted butter. Sprinkle some salt and pepper powder. Bake for around 30 minutes.

4. Remove from the oven, add the cheese squares between alternate slits of the potatoes. Brush it with the rest of the butter. Sprinkle the chilli flakes and bake again for another 10 to fifteen minutes or until the top is nicely brown and potato cooked.

5. Remove from oven and serve hot with sour cream or a dip of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 2

 

 

GOBHI MASALA (CAULIFLOWER MASALA)

I usually end up making aloo gobhi or gobhi machurian and was looking for something different to try out with cauliflower. This was indeed a great cauliflower curry, restaurant style that goes well with rotis and naan. Found the recipe  on vegrecipesof india.com.

This is what you’ll need

Cauliflower: 1 medium sized

Onion: 1 (finely chopped)

Ginger: 1/2″ piece (roughly crushed)

Garlic: 4 flakes (roughly crushed)

Yoghurt: 4tbsp (whipped)

Turmeric powder: 1/2tsp

Red chilli powder: 1tsp

Dhania (coriander) powder: 1tsp

Jeera (cumin) powder: 1/2tsp

Garam masala powder: 1/2tsp

Tej patta (Bay leaf): 1

Shah jeera: 1/2tsp

Kasuri methi: 1tsp

Cream: 2tbsp

Water: 1 and a 1/2 cups (or more if required)

Oil: 3tbsp for sauting cauliflower and

2tbsp for the curry

Salt to taste

To be ground to a paste

Tomatoes: 2 medium sized

Cahsew nuts: 1tbsp

Let’s get cooking

1. Cut the cauliflower into medium sized florets.

2. Heat 3 cups of water in a pan and drop the cauliflower florets in it once the water comes to a boil.

3. Switch off the gas, cover and keep for 15 minutes.

4. Meanwhile, chop the onions finely and make a paste of the tomatoes and cashew nuts.

5. Heat 3 tbsp of oil in a pan and stir fry the cauliflower florets (after draining out the water and patting it dry) until light brown. Keep aside.

6. Heat the rest of the oil and season with shah jeera and bay leaf.

7. Add the chopped onions and saute until brown.

8. Add the ginger garlic paste and fry until the raw smell disappears.

9. Add in the tomato cashew nut paste and fry well.

10. Mix in the dry powders and fry well for a minute.

11. Switch off the gas and add the whisked yoghurt. Stir well and add 1.5 cups of water. Mix well again and place on the gas again.

12. Add the cauliflower florets, cover and cook until the cauliflower is completely cooked.

13. Add the crushed kasuri methi along with cream and salt. Mix well.

14. Serve hot with naan or phulkas.

Approximate preparation and cooking time: 40 minutes

Serves: 4

SWEET CORN AND BELL PEPPER MASALA

Soon after I got married my mother in law gave me a set of Sanjeev Kapoor’s vegetarian Recipe books that she had bought for herself, but never used. Well, I ended up doing almost the same thing until a few days back! Found this recipe in that and though personally I am not very fond of bell peppers, this corn and bell pepper masala turned out delicious.

This is what you’ll need

Sweet corn: 1 small tin (or 1 cup shredded and cooked)

Peppers: 2

Onions: 2

Tomatoes: 2

Ginger garlic paste: 1tsp

Cumin seeds: 1tsp

Chilli powder: 1 and 1/2tsp

Turmeric powder: 1/2tsp

Coriander powder: 1tsp

Cumin powder: 1tsp

Garam masala: 1/2tsp

Ricotta cheese: 1/2 cup ( The original recipe asked for Khoya/ mawa: 1/2cup, but it isn’t very easily available here, so used ricotta cheese instead)

Cream: 1/4cup

Coriander leaves: To garnish

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Chop the onions, tomatoes, peppers, coriander leaves and keep ready.

2. Tie the ricotta cheese in a muslin cloth and drain the whey off. Crumble and use. ( If using khoya, grate the khoya and keep aside).

3. Heat oil in a pan and season with cumin seeds. When they sputter add the onions. Saute until transparent.

4. Add the ginger garlic paste and fry for 30 seconds.

5. Add the chilli powder, turmeric powder, coriander powder and cumin powder. Fry again for a minute.

6. Add the chopped tomatoes and cook till nice and pulpy, mixing continuously, until oil starts to separate.

7. Add the chopped peppers with salt and cook for 3 to 4 minutes.

8. Mix in the ricotta cheese or khoya (whichever you are using) along with a glass of water and cook well till almost dry.

9. Add the corn along with garam masala powder and mix well. Cover and cook on a low flame for 2 to 3 minutes.

10. Stir in the cream and garnish with coriander leaves. Gently stir.

11. Serve hot with Phulkas.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

 

 

BREAD KOFTA IN PALAK GRAVY (BREAD ROLLS IN SPINACH GRAVY)

When I was newly married which was long before the days of google, my aunt gifted me with a recipe book Vegetarian Gravies, by Mallika Badrinath. My hubbie being the foodie that he is and my enthusiasm to try out something new daily this book seemed to become my bible, until of course Google intervened!! Thanks to which sadly all my recipe books were stacked away neatly almost forgotten about. Yesterday I fumbled upon this old favourite book and decided to try out a recipe from it, and as always it never failed me!!!

This is what you’ll need

For the koftas

Bread: 8 slices

Onion: 3tbsp (finely chopped)

Palak (spinach): 2tbsp (finely chopped)

Coriander leaves: 1tbsp (finely chopped)

Green chillies: 2 (finely chopped) (adjust according to how spicy you like it)

Chilli powder: 3/4tsp

Amchur: 1/2tsp

Garam masala: 1tsp

Salt to taste

Oil for frying

For the palak gravy

Palak (spinach): 3 bunches

Onions: 2 big (sliced)

Onion: 1 small (finely chopped)

Tomatoes: 3 (sliced)

Garlic: 8-10 cloves (sliced)

Green chillies: 4

Chilli powder: 1 1/2tsp

Coriander powder: 2tsp

Garam masala: 1tsp

Sugar: 1tsp

Yoghurt: 1/4 cup (whisked)

Cumin seeds: 1tsp

Salt to taste

Grated cheese: 1tbsp (for garnish)

Cream: 2tsp (for garnish, optional)

Oil: 3tsp

Ghee: 1tsp

Let’s get cooking

For the koftas

1. In a bowl put all the ingredients listed under koftas.

2. Soak the bread slices and squeeze out dry. Add them to the bowl with the rest of the ingredients and knead well. Shape the dough into rounds. Deep fry in hot oil and keep aside.

For the palak gravy

1. Roughly chop the palak, fry for a minute in oil and then adding very little water let it cook. Remove and keep aside.

2. In the same pan heat 2tsp oil and add the sliced onions, garlic, green chillies and tomatoes. Fry for 3 to 4 minutes until they soften.

3. Remove from the flame and let it cool. Grind this along with the cooked palak to a smooth paste and keep aside.

4. Heat 1tsp of oil in the pan and season with cumin seeds.

5. Add the finely chopped onions and fry until they are translucent.

6. Add the sugar, chilli powder, coriander powder, whisked yoghurt and fry well for a couple of minutes.

7. Pour in the palak paste and bring the mixture to a boil. Heat the ghee in a small pan, fry the garam masala and add to the palak mixture.

8. Add the koftas and boil once again.

9. Garnish with the grated cheese and cream.

10. Serve hot with rotis/ phulkas.

Approximate preparation and cooking time: 1 hour

Serves: 4-6

* The koftas are not very crisp so make sure you serve the curry as soon as it is made.

 

 

 

VEG HANDI

This deliciously, rich and creamy mixed vegetable curry caught my eye when I was browsing through Dasanna’s vegrecipesofindia.com. Had loads of mixed vegetables, not enough to use individually, so decided to try out this veg diwani handi recipe with hot naan! Perfect for a cold snowy day.

This is what you’ll need

For the cashew paste

Cashew nuts: 20 to 25

Hot water: 1/2 cup (to soak the cashew nuts)

3 tablespoons of water to grind the cashew nuts. You can alternately use 3tbsp of the same water that you soaked the cashew nuts.

For the curry

Mixed vegetables (of your choice): 2 cups ( I used approximately 1/4 cup each of carrots, peas, corn, potatoes and  beans.)

Onion: 1/2cup (finely chopped)

Tomatoes: 1/2 cup (finely chopped)

Ginger garlic paste: 1tsp

Chopped coriander leaves: 1tsp

Chopped mint leaves: 1tsp

Water: 250ml

Cream: 3tbsp

Green chillies: 2 (slit)

Chilli powder: 3/4tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Garam masala: 1/2tsp

Kasuri methi: 1tbsp

Butter: 2tbsp

Sugar: 1/2tsp (optional)

Whole spices: 1tbsp (cloves, cinnamon, cardamom, mace, bay leaf)

Salt to taste

Let’s get cooking

1. Soak the cashew nuts in hot water for half an hour.

2. Grind this to a smooth paste using 3tbsp of water. Keep aside.

3. Clean and chop the vegetables into 1 inch pieces. Cook in a pan of boiling water or alternately pressure cook until done. Drain the water and keep vegetables aside.

4. Melt the butter in a pan.

5. Season with the whole spices. Add the onions and saute until the onions are brown.

6. Add the ginger garlic paste along with the chopped coriander and mint leaves. fry for a minute.

7. Add the chopped tomatoes and cook until soft and pulpy.

8. Now mix in the dry powders, chilli powder, turmeric powder and coriander powder. Fry again.

9. Add the prepared cashew paste and fry well, stirring continuously until the fat leaves the sides of the pan.

10. Add the water, sugar (if using) and slit green chillies and let the mixture come to a boil. Simmer for 3 to 4 minutes.

11. Add the cooked mixed vegetables and let the mixture continue to cook for another 3 to 4 minutes.

12. Add the garam masala, kasuri methi and salt. Mix well.

13. Lastly, add the cream and switch off the gas and mix gently.

14. Serve hot with Naan or Roti.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

MALAI KOFTA (MIXED VEGETABLE BALLS IN TOMATO CREAM GRAVY)

Came across this recipe in a Tarla Dalal’s book Rotis and Subzis, which has been in my recipe book collection for a long time now. It had a twist to it and finally decided it was time I made it. Had it with Cheese Naan and everyone loved it!

This is what you’ll need

For the Koftas

Green peas: 75gms

Carrots: 75gms (finely chopped)

Beans: 75gms (finely chopped)

Cauliflower: 75gms (finely chopped)

Potatoes: 200gms (boiled and mashed)

Bread: 1 slice (soaked in water and squeezed dry)

Bread crumbs: 2tbsp

Garam masala: 1tsp

Chilli powder: 1tsp

Lemon juice: 1tsp

Salt to taste

Oil for deep frying

To be ground to a paste for the koftas

Garlic: 6 cloves

Ginger: 1/2″ piece

Green chillies: 4

For the gravy

Tomatoes: 600gms

Onions: 3

Cloves: 3

Cinnamon sticks: 1 small

Cornflour: 2tsp

Sugar: 1tsp

Garam masala: 1tsp

Chilli powder: 1tsp

Butter: 3tbsp

Coriander leaves: To garnish

Salt and pepper to taste

To be ground to a paste for the gravy

Garlic: 10 cloves

Ginger: 3/4″ piece

Green chillies: 4

For Baking

Fresh cream: 1tbsp

Grated cheese: 1tbsp

Let’s get cooking

For the Koftas

1. Boil the peas.

2. Steam the cauliflower, carrots and french beans in a pressure cooker without adding water. ( I did this in a microwave instead, sprinkling a little water on the vegetables and cooking them for 4 minutes)

3. Add the vegetables and peas to the potatoes and mash well.

4. Add a tablespoon of the bread crumbs and the bread slice.

5. Add the ground paste, garam masala, chilli powder, lemon juice and salt. Roll into kofta balls.

6. Roll these balls into the remaining bread crumbs and deep fry in hot oil to a golden brown colour. Keep aside.

For the Gravy

1. Put the tomatoes in hot water for 10 minutes. remove and blend to a puree.

2. Make a paste with the onions, adding very little water.

3. Heat the butter in a pan. Add the onions and fry until light brown.

4. Add the cloves, cinnamon and the ground paste. Fry for another 2 minutes.

5. Add the tomato puree and cook for 2 minutes.

6. Add a cup of water and boil for 2 to 3 minutes.

7. Pour this mixture into a blender and blend, adding cornflour and sugar.

8. Put to cook again. Add the garam masala, chilli powder, salt and pepper.

To assemble the Kofta Curry

1. Arrange the kofta in an oven proof dish. Pour the gravy and fresh cream over the koftas.

2. Sprinkle grated cheese on top and bake or grill for 10 to 15 minutes at 200 deg C until the cheese melts.

3. Garnish with chopped coriander leaves and serve hot with Naan.

Approximate preparation and cooking time: 1hour 15 minutes

Serves: 4

 

BADANE ENNEGAI (KANNADIGA STYLE STUFFED BABY BRINJALS)

I cannot remember how many times my husband has been asking me to make the Bijapuri style stuffed Baby Brinjals. Each time I buy baby brinjals I end up making something else. This time however I made sure I looked up a recipe for Badane Ennegai and Sia’s monsoonspice.com had a recipe that looked delicious. I added a little jaggery which was not mentioned in Sia’s recipe, since my hubbie quite likes sweetness in a curry.

This is what you’ll need

For the brinjals

Baby Brinjals: 8-10

Coriander leaves: 2tbsp (finely chopped)

Cumin seeds: 1/2tsp

Curry leaves: Few

Oil: 1tbsp

For the stuffing

Onion: 1 (small, finely chopped)

Desiccated Coconut: ½ cup

Roasted Peanuts: 2tbsp

Chana dal (split chickpeas): ¾ tbsp

Udad dal (split black gram): ½ tbsp

Coriander seeds: ½ tbsp

Cumin seeds: 1tsp

Whole red chillies: 6-8

Turmeric powder: ½ tsp

Hing (asafoetida): ¼ tsp

Tamarind paste: 1tsp

Jaggery: 2tsp (optional)

Coriander leaves: 2tbsp (finely chopped)

Salt to taste

Let’s get cooking

1. Prepare the stuffing first.

2. Dry roast the coconut, chana dal, udad dal, coriander seeds, cumin seeds, red chillies and hing for 2 to 3 minutes, until it turns brown and you get a good aroma.

3. Grind this along with the turmeric powder, tamarind paste and roasted peanuts to a paste, adding very little water at a time.

4. Mix this with the chopped onions, salt and coriander leaves. Keep aside.

5. To assemble the brinjals, cut the top end and then slit the brinjals into a + shape, leaving the lower quarter end intact. Keep them in a bowl of water to prevent discolouration.

6. Take a little of the prepared paste and stuff the brinjals. Keep aside. Retain the stuffing, if remaining.

7. Heat oil in a wide pan, season with cumin seeds and curry leaves.

8. Arrange the brinjals in the pan in a single layer. Sprinkle 1- 2 tbsp of water, cover and cook for around 10 minutes.

9. Slowly turn the brinjals, add any left over ground paste, cover and cook again for another 15 to 20 minutes. Add a little more water if required. Check in between to see that the paste doesn’t stick to the base of the pan.

10. Serve this garnished with coriander leaves along with Jolada Roti (jowar roti) or rice.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

HYDERABADI DAHI BHINDI (OKRA IN YOGHURT GRAVY)

If you ask me what my favourite vegetables are, Bhindi will definitely be on the list. Bought loads of it from my Indian store on the weekend and this recipe from monsoonspice.com looked delicious.

This is what you’ll need

Bhindi: 4 cups (cut into one cm pieces)

Onion: 1 large (finely chopped)

Tomatoes: 2 large (finely chopped)

Ginger garlic paste: 1tsp

Sugar: 1tsp

Yoghurt: 1 cup

Cashew nuts: 8 (soaked in warm milk for at least 10 minutes)

Coconut: 1tbsp

Chilli powder: 1tsp

Turmeric powder: 1.2tsp

Coriander powder: 1/2tsp

Kasuri methi: 1tbsp

Amchur: 1/2tsp

Kitchen king masala: 1tsp

Oil: 1tbsp

Salt to taste

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Udad dal: 1tsp

Red chillies: 3-4

Hing (asafoetida: 1/2tsp

Curry leaves: Few

Oil: 1tbsp

Let’s get cooking

1. In a wide bottom pan heat the oil and fry the bhindi, adding a little salt. Fry until crisp, mixing continuously. Once done, remove from flame and keep aside.

2. Grind the soaked cashew nuts and coconut along with the milk used to soak cashew nuts into a smooth paste and keep ready.

3. Heat the oil for seasoning in the same pan used to fry the bhindi. Season with the mustard seeds, udad dal, cumin seeds, red chillies, hing and curry leaves.

4. Add the onions and saute until brown.

5. Add the ginger garlic paste and fry until the raw smell disappears.

6. Ad the dry powders: chilli powder, turmeric powder, coriander powder, kitchen king masala, amchur and kasuri methi. Fry on a low flame for a minute

7. Mix in the finely chopped tomatoes and cook until they turn pulpy.

8. Add the cashew coconut paste and cook for another couple of minutes.

9. Add the yoghurt, sugar and salt as per taste. Depending on the consistency you want add 1/2 to one glass of water.

10. Lower the flame and cook for 5-7 minutes.

11. Add the fried bhindi and more water if required. Bring to a boil.

12. Serve hot with rotis or rice.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

MUSHROOM MANCHURIAN (GRAVY)

It was Chinese Cuisine in my kitchen today. Decided to make Paneer Fried Rice and had mushrooms, so made manchurian gravy with them. Was a tasty Sunday meal! 🙂

This is what you’ll need

For the batter

Mushrooms: 2 cups

Cornflour: 4tbsp

Maida (flour): 2tbsp

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Soya sauce: 1tsp

Oil for frying

Salt to taste

For the Gravy

Onions: 2

Green pepper: 1/2

Garlic: 7 flakes

Ginger: 1/2″ piece

Green chillies: 4

Chilli powder: 1tsp

Soya Sauce: 2tsp

Vinegar: 1tsp

Tomato ketchup: 2tbsp

Green chilli sauce: 2tsp

Cornflour: 1tbsp (dissolved in a glass of water)

Pepper powder: 1tsp

Spring onion greens: To garnish

Salt to taste

Let’s get cooking

1. Slice the mushrooms lengthwise.

2. Make a paste with the cornflour, maida, soya sauce, chilli powder, ginger garlic paste and salt.

3. Coat the mushrooms with this paste and deep fry until golden brown.

4. Drain on a kitchen towel and keep aside.

5. Chop the onions, pepper, ginger, garlic and green chillies.

6. Heat oil in a pan and saute the onions. Add the chopped ginger, garlic and green chillies.

7. Add the peppers, red chilli powder and fry for a while.

8. Add the soya sauce, ketchup, green chilli sauce, vinegar, pepper, salt and the fried mushroom. Mix well and heat until it coats the mushrooms.

9. Pour the cornflour mixture and bring to a boil. Add water if the gravy is too thick.

10. Garnish with spring onion greens and serve hot with noodles or fried rice.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

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