Mutter paneer

Mutter paneer

August 14, 2015



Ingredients:


Paneer   cubes                    : 1 cup
Peas                                    : 3/4 cup
Green chillies                    : 2 nos
Ginger garlic paste            : 1 tsp
Red chilli pdr                    : 1/2 tsp
Coriander pdr                   : 1 tsp
Turmeric pdr                    : 1/4 tsp
Lemon juice                     : 1tsp
Kasoori methi                  : 1/4tsp
Oil                                    : 2 tbsp
Cashew paste                   : 1 tbsp 
Cream                              : 1 cup
Salt to taste 
Coriander leaves for garnishing

To fry and grind:

Onion                              : 2nos
Tomatoes                        : 2 nos
Cloves                            : 2 nos
Cinnamon                       :1/2" pc 


Method:


Heat oil in a pan and fry cloves and cinnamon, add sliced onion and fry till golden brown. Then add diced tomatoes to this and fry for a minute. Let it cool and grind it to a paste.
Shallow fry  paneer cubes in a pan  till it starts browning and keep aside. 



Heat oil add finger garlic paste and fry it till raw smell goes. Then add the onion paste to this and saute it for a minute or two.  Add chilli pdr, coriander pdr and turmeric pdr. Add the cashew paste along with a cup of water.
When it boils  add the peas and paneer to this.  when it starts boiling  add the cream to this and mix well.  Finally add the crushed kasoori methi and sprinkle garam masala over it.  Switch off the flame. 
Transfer it to the serving bowl and garnish with coriander leaves.

Rice

Tri Colour Rice

August 12, 2015



Three different colours of rice are combined together to make this rice!
Palak rice, Tomato rice and Coconut rice are the three different rices.



Ingredients:


For Palak rice:

Basmati rice (cooked)    : 1 cup
Palak                              : 1/2 bunch
Onion                             : 1/2
Cumin seeds                  : a pinch
Garlic paste                    : 1/4 tsp
Green chillies                 : 2 nos
Oil                                  : 1 tbsp
Salt to taste

Method:

 

Blanch palak leaves and grind it with green chillies to a paste and keep aside.
Heat oil in a kadai, add cumin seeds, when it pops, add garlic paste and saute for a while and add chopped onion and saute it well.  Then add the palak puree and salt  to this and saute till it leaves the side of the kadai.   Add cooked rice to this and mix well. Switch off the stove and keep aside.









For Coconut rice:

Cooked Basmati rice          : 1 cup
Grated coconut                   : 1/2 cup
Green chillies                     : 2 nos
Mustard seeds                    : 1/4 tsp
Fried cashews                    : 6 nos
Oil                                      : 1 tsp


Method:


Heat oil in a kadai, add mustard seeds. When it pops up add chopped green chillies and grated coconut to this and saute it .  No need to change the colour of the coconut,  add cooked rice to this and saute it well, keep aside.









For Tomato rice:



Cooked rice                     : 1 cup
Tomatoes                         : 2 nos
Chilli pdr                         : 1 tsp
Onion                              : 1 chopped
Garlic paste                     : 1 tsp
Turmeric pdr                   : a pinch
Salt to taste
Oil                                  : 1 tbsp

Method:


Heat oil in a kadai, add garlic paste and saute it well.
Add the chopped onion and saute it well. Add chilli pdr and turmeric pdr. Then add the chopped tomatoes and saute well till it becomes mushy, add salt and cooked rice, mix well. Switch off the flame.



Now spread the palak rice on a cake tin.



Then spread the cocnut rice over it.




Then spread the tomato rice on the top.





Bake it in an oven covered with aluminium foil for just five or ten  minutes. Take out from oven and garnish with fried cashews. Cut it into pieces and serve!!



Carrot paratha

Carrot paratha

August 12, 2015






Ingredients:


Wheat flour                     : 2 cups
Salt to taste
Water as needed
Chilli pdr                        : 1/2 tsp
Cumin seeds                   : a pinch
Oil                                   : 2 tbsp

For stuffing:


Carrot grated                  : 1 cup
Green chillies                 : 2 nos
Coriander leaves            : 1 tbsp chopped
Oil                                  : 1 tsp

Method:


Mix wheat flour with salt and add water slowly to make a soft dough and keep aside.
Heat  oil in a kadai saute grated carrot, chopped green chillies and chopped coriander leaves together for 2 or 3 mins.
Knead the chappathi dough once more and divide it into lemon sized balls. 
Roll it into small sized chappathi and keep one spoon of the sauteed  carrot mixture on it. Close it and roll it again to a normal chappathi.



Heat the tawa and cook the chappathi till brown spots appear on both sides. Drizzle little il on both sides. Tasty carrot paratha is ready!!


 

Chicken stew

Chicken stew

August 09, 2015





Ingredients:


Chicken with bones                  : 1/4 kg
Potatoes                                    : 2 nos
Onion                                       : 1 big
Green chillies                           : 3 nos
Crushed pepper                        : 1/4 tsp
Cloves                                      : 2 nos
Cinnamon                                : 1" pc
Garlic                                       : 2 cloves
Ginger                                      : 1" pc
Salt as needed
Thin coconut milk                    : 2 cups
Thick coconut milk                  : 1/2 cup
Curry leaves                             : 1 sprig
Coconut oil                               : 2 tbsp


Method: 


 Cut the chicken into small pieces. Cut potatoes into cubes.  Slice onion thinly. Cut ginger  and garlic into small thin pieces.  Slit green chilli lengthwise. 
Heat one tbsp of coconut oil and fry the cloves and cinnamon. Then add the chopped garlic, ginger, green chillies and and onion to this and saute for a few seconds.  Add potato cubes and chicken pieces to this  and add the thin coconut milk to this, transfer to a pressure cooker, add salt and cook it for 2 whistles. 
Cool it and check the consistency, if there is too much liquid boil for some more time  and then add the thick coconut milk. Switch off the flame, add the crushed pepper, curry leaves and one spoon of coconut oil. 
This dish is good for idli, dosa, chappathi or Ghee rice!


pickles

Vegetable pickle

August 09, 2015




Ingredients:


Carrot                       : 2
Potato big                 : 1
Beans                       : 10 nos
Raw mango             : 1
Lemon                     : 2
Green chillies           : 6
Turmeric pdr           : 1/4 tsp 
Kashmiri chilli pdr : 3 tbsp
hot chilli pdr           : 1 tbsp
Mustard seeds         : 1 tsp
Gingelly oil             : 3 tbsp
Hing                        : 1/2 tsp
Fenugreek seeds     : 1/2 tsp
Salt                          : 1/4 cup
Vinegar                   : 1 tbsp

Method: 

Cut the vegetables into thin one inch pieces. Slit green chillies lengthwise.  Cut lemon into quarters.
If you are making in bulk just dry the veggies in sun for one day.
Heat oil in a kadai, add 1/4 tsp of mustard seeds to this,   When it splutters remove from fire, when it is warm add both the chilli pdrs,  turmeric pdr and salt, mix well and add the vegetables to this, again mix it well.
Roast the fenugreek seeds and powder it. Crush the mustard seeds. Mix the fenugreek powder and crushed mustard seeds to the vegetables mixture and sprinkle vinegar over it.  
Keep it closed and you can use it after 3 days.

Black chana curry

Black chana curry

August 01, 2015





Ingredients:


Black chana                              : 1 cup
Onion                                        : 1
Ginger                                       : 1" pc
Garlic                                        : 2 cloves
Chana masala                           : 1 tbsp
Chilli pdr                                  : 1/2 tsp
Turmeric pdr                            : 1/8 pdr
Coriander pdr                           : 1/2 tsp
Tomatoes                                  : 1 
Cream                                       : 1/2 cup
Oil                                            : 3 tbsp
Salt to taste
Coriander leaves for garnishing


Method: 


Soak chana in water for 5 to 6 hours. 
Cook it in a pressure cooker adding enough water to cover it, cook it for 3 to 4 whistles. 
Crush onion, garlic and ginger together.  Heat 2 tbsp of oil in a pan, add the crushed onion mixture and saute it till it reduced and add the masala  powders  reducing the flame.  Saute it til the raw smell goes and add the chopped tomato and again saute. 




When it becomes mushy add the cooked chana along with the water. Mix it well, adding salt. 


Simmer it for a while, then add the cream mix it, switch off the flame, add the coriander leaves. Transfer it to a serving bowl, serve hot with paratha, nan or chappathi!!





Pot logo by Sma-Rtez , used under the Creative Commons license