Side dish for Rottis

Shahi paneer

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KONICA MINOLTA DIGITAL CAMERA

How long it takes: 45 minutes

Number of servings: 2-3

When it rains heavy during the rainy season we feel like having something new for a change and I tried out this Shahi Paneer recipe with simple ingredients with Roti. And Wow it really tasted great and I thought of sharing the same with you all and for that recipe using ghee or oil is your choice to make it.

What you need to have

1. Paneer cubes – 1 cup

2. Amul cream – 4-5 teaspoons

3. milk – 1/2 cup

4. Cooking oil – 1/2 cup (to fry paneer)

KONICA MINOLTA DIGITAL CAMERAA pack of paneer cubes

Ingredients of wet masala & seasoning:

1. Green chili – 2-3

2. Ginger – 1/2 ” piece

3. Tomato chopped – 1/3 cup

4. Garlic – 2-3 pods

5. Onion chopped – 1 cup

6. Cashews – a few

7. Raisins – a handful

8. . Turmeric powder – 1/3 teaspoon

9. Chili powder – 1/2 teaspoon

10. Garam masala powder – 1/2 teaspoon (home made)

11. White pepper powder – 1/2 teaspoon (home made)

12. Salt – as per taste

KONICA MINOLTA DIGITAL CAMERAIngredients of wet masala                        KONICA MINOLTA DIGITAL CAMERAOther ingredients of the dish

What you do with what you have:

1. Wash, peal and chop onions, chop tomatoes, peal garlic and keep it aside as shown in the above image.

2. Empty Paneer pack and immerse it in water for a while. Squeeze out the water and heat oil in a spatula and fry paneer cubes till light brown and keep it aside. Once done also fry raisins and half the quantity of cashews in oil and keep it aside.

KONICA MINOLTA DIGITAL CAMERAPaneer cubes being fried in oil

3. Grind chopped onion, tomato, garlic, ginger and 2-3 cashews  in the mixer to a fine consistency.

KONICA MINOLTA DIGITAL CAMERAGrind wet masala

4. Place a wide pan with 2-3 teaspoons of cooking oil /ghee in it. On heating add the grind masala and salt to it and fry till it starts releasing oil. Give a stir and on simmering the flame add all powders and stir. Add milk to it and bring it to a boil till it turns thick.

KONICA MINOLTA DIGITAL CAMERAAll powders being added to the fried masala

KONICA MINOLTA DIGITAL CAMERAMilk being added to the masala

5. Add fried raisins, cashews(half the quantity) to it and also add milk cream and fried paneer cubes from step-2 to it.  Bring it to boil on simmering the flame checking for salt.

KONICA MINOLTA DIGITAL CAMERAFried panner cubes and milk cream being added

6. Transfer it to a serving bowl garnishing with remaining dry fruits, cilantro and enjoy with Chapati or Roti!

KONICA MINOLTA DIGITAL CAMERAReady to serve shahi paneer

KONICA MINOLTA DIGITAL CAMERA                                      Shahi paneer with chapati

Good to remember: 1. One can use ghee in place of oil. I prefer cooking oil since I do not want the dish to be rich.

2. I use a few cashews in grinding to make the gravy tastier and to thicken as well.

3. I have used Amul fresh cream (low fat cream) which one may replace by home made cream if available.

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Avrekalu Kurma

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How long it takes: 45 minutes

Number of servings: 3-4

Avrekalu/Surthi beans/Hyacinth beans is a popular lentil and I have put up surthi beans chithranna, Hithakubele and few other recipes a couple of years ago. This Kurma is a departure from the usual, but always reliable, vegetable kurma and goes well wherever Kurmas work with Chapati/Roti/Parathas (even with Rice is not a bad idea at all !)

What you need to have:

1. Fresh Surthi beans – 2 cups (cook with a pinch of salt)

2. Chopped potato – 1/3 cup

Ingredients of seasoning:

1. Mustard seeds – 1 teaspoon

2. Cumin seeds – 1/2 teaspoon

3. Curry leaves – 2 sprigs

4. Cooking oil – 2 Teaspoons

KONICA MINOLTA DIGITAL CAMERA

                                                         Ingredients of surthi beans kurma

Ingredients of wet masala:

1. Fresh grated coconut  – 1/2 cup

2. Green chili – 3-4

3. Bilimbi/ tamarind as per taste

4. Cumin seeds – 1/2 teaspoon

5. Asafoetida powder – a pinch

6. Onion – 1 medium

7. Ginger-garlic paste – 1 tablespoon

8. Chopped cilantro – 1 tablespoon

KONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of wet masala

What you do with what you have:

1. Place wide pan with  2-3 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds and cumin seeds to it. When both start spluttering add curry leaves.

KONICA MINOLTA DIGITAL CAMERA

Seasoning in progress

2. Add chopped potatoes to it and close it with the lid adding little water and pinch of salt so that potatoes is cooked in a while.

3. Place surthi beans in the cooker with a pinch of salt adding adequate water and cook it til done.

4. Once the pressure is released grind 1/4 quantity of cooked surthi beans in the mixer and keep it aside.

5. Grind the wet masala ingredients in the mixer adding a little water to a medium fine consistency.

KONICA MINOLTA DIGITAL CAMERA

                                                                             Grind wet masala

6. When potato is cooked add the grind masala to it and bring it to boil on medium flame till the raw smell goes stiring at regular intervals.

7. Once the wet masala is cooked, add cooked surthi beans  and also grind surthi beans from step 4 and add a little water to bring the gravy to required consistency. Check for salt and bring to boil till pleasant aroma makes it irresistible

KONICA MINOLTA DIGITAL CAMERA                                                 Cooked and grind surthi beans being added

8. Transfer it to a serving bowl and enjoy with either roti or chapati !

KONICA MINOLTA DIGITAL CAMERA                                                                  Ready to serve avrekalu kurma

Good to remember:

1. Surthi beans should be pealed twice as we do for other dishes like the Hithkubele.

2. The reason to add grind surthi beans not only to thicken but for extra flavour.

Mulangi Curry

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Mulangi Curry

How long it takes: 45 mins

Number of servings: 2-3

Mulangi/Mooli / Radish is a popular ingredient in South Indian cuisine – especially in sambar where brinjal or white radish are favoured vegetables. It can be a polarizing topic of conversation –  its pungent odour versus its unique flavour  and aroma. Mooli paratha has given radish instant fame and acceptability, and radish is also used in salads. The salad is usually prepared in combination with onions and has a unique taste. Nutritionally, white radish has excellent value and its greens are kidney-friendly. Mulangi curry is simple to make and a pleasure for radish-loving taste buds. Here is my version of Radish curry.

What you need to have:

1. Fresh white radish chopped – 2 cups

2. Moong dal – 1/4 cup

Moongdal & chopped white radish

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Chick peas dal – 1 Teaspoon

3. Green chilly – 2-3

4. Asafoetida powder – 1/2 Teaspoon

5. Curry leaves – 2 Sprigs

6. Chopped cilantro – A handful

7. Fresh grated coconut – A handful

8. Lemon juice – 1/2 Teaspoon

9. Cooking oil – 3-4 Teaspoons

Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop radish into small bite size pieces and keep aside. Chop green chilly, grate coconut, wash and chop cilantro as well and keep aside as shown in image-1 and 2.

2. Soak Moongdal in water for about 15 minutes. Add chopped radish to it and cook in the cooker till done.

3. Place a wide pan with 2 Teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds to it. Also, add chick peas dal to it and fry till done.

Seasoning in progress

3. When done, add chopped green chilly, asafoetida powder and curry leaves to it and fry.

Seasoning in progress

4. When done, add cooked moong dal-radish mix. Also add salt and required quantity of water to bring it to the required consistency. Add grated coconut and chopped cilantro from step-1 and squeeze lemon juice on top.

Ready to serve Mulangi curry

5. Transfer it to a serving bowl and enjoy hot with either rice and dal or even with Rasam rice.  One can even relish with Chapati.

A closer view of mulangi curry

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. White radish should be tender, else it won’t cook well.

2. It is better the chilly used for this dish be of the spicier variety, since no chilli powders are being used.

3. Both the veggie and dal should be cooked well to gain texture to the dish.

Almond (Badam) – Peas Masala

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Almond-Peas Masala 

How long it takes: 45 minutes

Number of servings: 2-3

Badam/Almonds/Badami  in Konkani, English and Kannada respectively are used to improve the texture and consistency of most gravies, as an alternative to cashews. I find that almond-based gravy tastes better and is also healthier (than cashews).  Today I am sharing this recipe for Badam-Peas masala which can be relished by adults and kids since it is light on the appetite, not too spicy, but very tasty.

What you need to have:

1. Fresh Green Peas – 1 cup

2. Bay leaf – 1-2

3. Cumin seeds – 1/2 Teaspoon

4. Chopped Onions – 1/4 Cup

5. Green chilly – 2 (less spicy)

6.  Almonds – 10-12

7. Milk – 2 Cups

8. Oil – 2 Teaspoons/ Pure ghee

9. Chopped Cilantro – A handful

10. Salt – To taste

Fresh Green Peas

Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop onions lengthwise. Wash and chop coriander/cilantro and slit green chilli. Soak almonds in water for an hour and peel it and keep aside as shown in image-2.

2. Cook green peas in cooker adding a little salt till done. Grind peeled almonds in the mixer with required quantity of milk till smooth.

Peeled almonds being ground with milk

3. Place a skillet with 2 Teaspoons of cooking oil in it on medium flame. When hot, add bay leaf (tejpatta) to it after frying for a bit, add cumin seeds.  When they splutter, add slit green chilli and chopped onions and fry till transparent.  Adding salt to it helps prevent it from getting burnt.

Seasoning of the dish in progress

4. When onions turn transparent, add ground almond milk mixture to the skillet and stir well for a while till the gravy thickens.

Ground almond milk mixture being added to the seasoning

5. Add cooked green peas from step-2, the remaining quantity of milk and also a little water if necessary to adjust the gravy to the required consistency.

Cooked Peas being added to the gravy

6. Adjust the consistency of the gravy and decorate with chopped cilantro while transferring it to a bowl.

Almond Peas Masala

7. Enjoy with either Roti or Chapati.  Yummmmmmmmmmmmmm

Almond-Peas Masala with Chapati

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. Use fresh green peas as they enhance the flavour of the dish.

2. I have used branded milk for the dish. Any thick milk will serve the purpose.

Green Peas Stir Fry

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Green Peas Stir Fry

How long it takes: 30 minutes

Number of servings: 2

Green peas is a very popular vegetable these days. It is being used in most of the dishes like the pulav, kurma, cutlet, upma, veg sandwich, oondi and also in traditional dishes like rava idli, masala dosa, etc. It gives not only extra flavour but also an awesome look to the dish too. We get the frozen peas these days to use it when ever fresh peas is not available. Today I would like to put up green peas stir fry, which is a simple and a very tasty dish. It can be a good side-dish roti and chapati.  Here it is:

What you need to have:

1. Fresh Green peas – 2 cups

2. Chopped onions – 1/2 cup

3. Chopped Tomato – 1/3 cup

4. Garlic cloves – 4-5

5. Cumin seeds – 1 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Garam masala powder – 1/2 Teaspoon

8. Chilli powder – 1 Teaspoon

9. Chat masala powder – 1/2 Teaspoon

10. Dhania-jeera powder – 1 Teaspoon

11. Chopped coriander leaves – A handful

12. Salt – To taste

13. Cooking oil – 1 Tablespoon

Ingredients of green peas stir fry

What you do with what you have:

1. Wash and cook fresh green peas in cooker, adding little salt till soft.

2. Wash and chop tomatoes, wash, peel and chop onions fine and keep it aside as shown in  image-1.

3. Place a skillet with cooking oil in it on low flame. Add crushed garlic cloves and fry for a while. Add cumin seeds to it. When it splutters add chopped tomatoes and salt and fry it till mushy.

Seasoning of the dish in progress

3. When done, add chopped onions from step-2  to it and fry it till  it turns transparent.

Onions being fried in the seasoning

4. When onions turn mushy, add all powders and stir well.

Seasoning in progress

5. Finally add cooked green peas from step-1 and stir well.  Add chopped coriander leaves and serve hot with roti and chapati.

Cooked green peas being added to the seasoning

Ready to serve – Green peas stir fry

How long it takes: 30 minutes

Number of servings: 2

Good to remember:

1. Use fresh green peas for the dish for taste and flavour.

2. Do not over cook peas since it will spoil the taste of the dish.

3. One can add any spice of choice.

4. Use wooden spatula to stir in to avoid from getting peas crushed.

Palak Paneer

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Palak Paneer

How long it takes: 1 hour

Number of servings : 4-5

Palak/Spinach the most popular greens needs no introduction at all. The Malabar spinach is the cousin of palak which is not that popular in Northern India as palak is. I have already put up dal palak, palak moongdal masala, palak rice and palak soup recipes and these have been well-received and appreciated by readers of this blog. I would like to add yet another recipe of these super-healthy greens – palak paneer which is very popular North Indian dish often served and relished at parties and in most of the restaurants, being served with Puri/Roti. Here it is:

What you need to have:

1. Chopped Palak – 4 cups

Chopped fresh Palak leaves

Ingredients of Wet masala and Seasoning:

1. Chopped onions – 1/2 cup

2. Garlic pods – 4-5

3. Ginger – 1/2″ piece

4. Paneer cubes – 15-20

5. Milk – 1/2 cup

6. Cream – 2 Tablespoons

7. Garam masala powder – 1 Teaspoon

8. Turmeric powder – 1 Teaspoon

9. Coriander powder – 1/2 Teaspoon

10. Chilli powder – 1 Teaspoon

11. Cashews -3-4

Ingredients of wet masala, seasoning and other ingredients

What you do with what you have:

1. Wash, peel and chop onions, chop ginger finely as well as garlic and keep it aside as shown in the above image.

2. Wash and chop palak/spinach finely and cook it directly in a wide bowl on medium with minimum water till done adding a little salt.

Chopped Palak being cooked

3. Drain water from cooked palak on cooling and grind it in the mixer for a few seconds.

Ground cooked palak

4. Grind chopped onions, ginger, garlic and cashews using drained water from cooked palak to a fine consistency in the mixer.

Ground wet masala

5. Place a skillet with 1 cup oil in it on medium flame. On heating, fry paneer cubes till crispy and light brown; stir at regular intervals. When done place it in a colander to drain any extra oil.

Paneer cubes being fried in oil

Fried Paneer

6. Place a skillet with 3-4 Teaspoons of cooking oil in it on medium flame. On heating add ground masala to it and fry till all it is thickened, stirring at regular intervals.

Wet masala being fried in oil

7. When done add all the powders one after the other and stir well.

Powders being fried in the wet masala

8. Add cooked and ground palak from step-3 to it, also add milk, cream and a little water , salt , a pinch of sugar and bring it to boil on low flame.

Ground palak & milk, cream being added

9. Finally add fried paneer cubes from step-4 to it and bring it to boil on low flame stiring continuously with a wooden spatula so that it does not get crushed.

Fried Paneer being added to the dish

10. Ready to serve Palak Paneer is as shown in the image below. Enjoy with chapati, roti or even roasted Bread etc..,

Ready to serve Palak Paneer

How long it takes: 1 hour

Number of servings : 4-5

Good to remember:

1. Use fresh palak greens for the dish.

2. One can even make use of the cottage cheese for the purpose instead of the cubes. Cottage cheese has salt in it, and paneer doesn’t.

3. One can make use of green chilly instead of red chilli powder. Green chilly should be cooked with palak and ground with the wet masala.

4. Cooked palak should not be ground smooth.

Okra Fry

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Okra Fry

How long it takes: 45 minutes

Number of servings: 3-4

Okra as it is called in the U.S , Lady’s finger in UK and India, Bendekayi in Kannada and Bhenda in konkani. I have already put up Okra dosa, okra stir fry with potatoes and also Bhenda sukke, an authentic konkani dish . Today I would like to put up a Maharashtrian dish whose recipe I borrowed from my sister and that was really relished by all at home. I thought why not share it with my fellow bloggers and hence it is here today on this blog. It is a simple dish and easy for the amateurs as well.

What you need to have:

1. Okra (tender) – 4 cups (chopped lengthwise)

2. Tomato – 2 (medium)

3. Chopped onions – 2/3 cup

4. Chilli powder – 2 Teaspoons

5. Turmeric powder – 1 Teaspoon

6. Dhania-Jeera powder – 1 and 1/2 Teaspoons

7. Salt – As per taste

8. Cooking oil – 2/3 cup

Fresh Slit Okra


Ingredients of Okra fry

What you do with what you have:

1. Wash and dry Okra with a clean cloth and remove the tips and bottoms. Slit and apply little salt to it and keep it aside for a while as shown in image-1.

2. Wash and chop tomatoes, wash, peel and chop onions and keep it aside as shown in image-2.

3. Place a skillet on medium flame with 1/2 cup cooking oil in it . On heating, adjust the heat and fry slit okra from step-1 to it and fry till light brown. Put it in a colander till the seasoning is done.

Slit Okra being fried in oil

Okra being fried till light brown

4. Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. On heating, add slit tomatoes and a little salt to it till it turns mushy. Later on add chopped onions as well from step-2 to it and fry till transparent.

Frying of tomatoes and onions

5. When done add turmeric powder, chilli powder and dhania-jeera powder and stir well.

All powders being added to the seasoning

6. When the seasoning is well fried, add fried Okra from step-3 to it. Mix well and switch off the flame. Serve hot with either dal and rice or even with curd rice.

Ready to serve crispy Okra fry

How long it takes: 45 minutes

Number of servings: 3-4

Good to remember:

1. Use only medium tender okra.

2. Adjust the flame of your gas stove to fry Okra. Negligence will burn the veggie and taste bitter.

3. Check for salt since veggie already contains salt.