Corn Methi Masala Curry

Ingredients:

·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped

·         1 Cup Frozen or fresh  Corn

·         2 Tbsp Cashew Nut – soaked in water

·         1 inch piece Ginger

        1piece garlic

·         2 Green Chilies (optional)

·         1 Tomato, chopped

·         1/2 Tsp Cumin Seeds (Jeera)

·         1 Tsp Red Chili Powder

·         1/2 Tsp Turmeric Powder

·         1/2 Tsp Garam Masala Powder

·         Salt to Taste

·         1 Tsp Sugar (optional)

·         2 Tbsp Oil / Ghee

Method:

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.

2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.

3.       Heat nonstick pan on medium heat, add oil or ghee.

4.       Add cumin seeds, until seeds crackle.

5.       Add cashew paste cook until oil separates, stirring occasionally.

6.       Add chopped methi leaves and stir fry for 2 minutes.

7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.

8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

9.       Serve hot with roti, chappati, paratha or rice.

Paneer and Pineapple stir fry

Ingredients

Paneer (cottage cheese) 100 grams cut in cubes
Canned pineapple, cut into cubes -  1 can
Olive Oil 2 tbsp
Cumin seeds 1/4 tsp
1 Onion - sliced
Red chilli flakes -1/2 tsp
Red and Green Bell pepper - 1 cup cut into strips
Broccoli 7-8 florets
Tomatoes 2 medium (For grinding )
Garlic cloves 2-3
1 Tomato -  cut into strips
Salt to taste
Lemon 1
1 tbsp soya sauce
1 tsp sugar
1 tbsp - vinegar
Spring onions for garnish

Method

1. Heat oil in a non stick pan. Add cumin seeds, onion, red chilly flakes, bell pepper, broccoli to the pan and saute.
2. Cut paneer into big cubes and set aside.
3. Cut 2 tomatoes into big pieces, add garlic and puree it and sieve it.
4. Add this to the pan.
5. Add pineapple, tomato strips, paneer cubes, salt, and juice of 1 lemon.
6. Mix it well and add sugar, soya sauce, vinegar and toss lightly.
7. Transfer into a serving bowl and garnish with spring onion and serve hot with steamed brown rice or white rice .

Paneer Tikka Masala

Ingredients

¼ cup chopped onions

2 tbsp. vegetable oil

1 cup tomato puree

¼ tsp. turmeric powder

½ cup heavy cream or milk

1tsp. grated ginger

2 garlic cloves, crushed

3 tbsp.coriander powder

1/2tsp cumin powder

1tsp All-purpose flour

1 tsp. chili powder

1tsp garam masala powder

salt to taste

 Marinate:

250g paneer cut into cubes.

Bell peppers 1” square cut

5 tsp. lemon juice

3-4 tbsp. thick yogurt

 Take a bowl add thick curd, red chilli powder, lime juice and add a little oil and add the paneer & bell peppers & mix well. Cover and leave to marinate for an hour. After they are marinated add a tsp of oil on a flat pan & sauté the paneer & bell peppers. Fry them until they are slightly golden brown in color. Keep Aside

 Directions for gravy: 

Heat oil in a pan and cook onions, ginger, garlic for 3-4 minutes on low flame till transparent.  Add the all-purpose flour & stir it well for a little thickness of the gravy.

 Add coriander powder, chili powder, cumin powder, turmeric powder & salt. Next add the tomato puree & fry until the oil starts to come out.  Add the garam masala powder now. Later add heavy cream or milk. Stir for a few minutes till the sauce thickens.

Add the sautéed paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Tip:

Yogurt should be really thick if not hang the curd & drain the water out of the yogurt.

Milk can be substituted instead of heavy cream.

Bottle Guard Kootu

Ingredients :

Bottle guard 1 big one

Toor dal /split yellow moong dal 1/4 cup

Chana dal  ¼ cup 

Turmeric powder 1/4 tsp

Sambar Powder 1/4 tsp

Oil -2 tsp

For the grinding

Urad dal 1 tsp

Coriander seeds  1 1/2 tsp

Red chillies  2

Whole black pepper  5 to 6 pieces

Grated Coconut 1/4 cup

Heat a tsp of oil and fry the above ingredients, adding coconut at the end. Grind it to a smooth paste adding very little water.

For the seasoning 

Mustard 1 tsp

Urad dal 1/2 tsp

Hing/asafoetida   a pinch

1/4 cup chopped onions

Curry leaves few leaves

Step 1: 

First cut bottle gourd vertically and scoop out the seeds. Then

cut them into small square pieces. Do not cut it finely. Cook bottle gourd in water with some turmeric powder till soft. Do not overcook.

Cook the toor dal, moong dal till soft in a pressure cooker and mash it well. Keep it aside. Pressure cook the chanadal separately till they are soft but don’t mash them. 

Step 2:

Now add the cooked dals and the grounded paste and bring it to boil.

Season the kootu with the ingredients for seasoning. (ie heat oil, add mustard seeds ,when it splutters, add urad dal, hing, curry leaves and fry the onions  and add it to the kootu.)

Stuffed Bell Peppers

I have also loved to look at those lovely red bell peppers at the supermarket and this time I opted to buy these from the farmers market and made these stuffed bell peppers finally today. I generally make stuff tomatoes but this has become my fav now. Bell peppers are also called Shimla Mirch or Capsicum in India. Capsicums are not only colorful and pretty to look at, they are also rich in Vitamins A and C, are low in fats, and are richer in iron, zinc and thiamine! And what better way to enjoy these delicious peppers than in the form of Stuffed Capsicum Baskets with a tangy Sauce!

Ingredients for stuffing:
3 small-sized bell-peppers (any color)
3 medium potatoes boiled & peeled
1/2 cup onion finely chopped
1/2 cup feta cheese

2 tbsp oil
1/2 cup cilantro
 salt - to taste
1tsp lemon juice

1/2 tsp red chilli powder

1tsp anardana powder or pomegranate powder
1 tsp garam masala

For the Gravy
2 cups yogurt
1/4 cup water

1/2 cup tomato puree
2 tbsp oil
2 tsp grated ginger

1tsp garlic paste
1/2 tsp garam masala
1 tsp red chilli powder
1 tsp turmeric powder
1 bay leaf
salt to taste
1/2 tsp cumin seeds

Preparation:

Slice the bell peppers in to half and remove all the seeds. Boil the Bell-Peppers in water till tender. Cover and cook for about 10 mins or until they are tender and soft, but retain their shape.

Prepare the Stuffing
Add redchilli powder, anardana powder, garam masala, lemon juice, salt, cilantro to the boiled potatoes, mash them evenly. Take a pan, add 2 tbsp oil and saute the finely chopped onions. When they turn soft and glazed, add them to the potato filling mixture. Mix well and stuff the boiled capsicum with this filling.

Preparing the Gravy
 

Beat the 2 cups yogurt with 1/4th cup of water and whisk it well.
Heat 2 tbsp oil in a pan, add cumin seeds, and when they start spluttering, add the bay leaves, ginger, garlic paste and the tomato puree. Add all the dry spices for the gravy in the list above, and saute for about 2-3 mins. Add the blended yogurt to this mixture and cook everything on medium-flame for 8-10 mins. Keep stirring.

Baking the Bell-Peppers

Grease a baking pan with non-stick spray. Apply a thin layer of oil to the outside of the stuffed bell-peppers. Now place them at least 2-inches apart on the baking sheet.

Once the gravy is thick enough, remove from flame and allow to cool a little. Drop one heaped tbsp of the gravy on top of each capsicum. Add rest of the gravy all around the bell peppers. Sprinkle the feta cheese on top and bake.

Preheat oven to 375 deg F and bake for 35 mins or until the outer skin becomes broiled and thoroughly cooked. When a tooth-pick passes through the skin without much effort, you know that the peppers are roasted and cooked.

Garnish with cilantro. Serve these Baked & Stuffed Bell Peppers with Chapatis or Paratha’s and Jeera Rice! Makes for 3 to 4 people.

Dahiwale Aloo ki Subzi

Potatoes are my all time favorites. I love them any way you present it. But when it comes to adding yoghurt to any dish it becomes more delicious than ever. This dish is very simple, delightful & mouthwatering.

Ingredients:
5 to 6 peeled baby potatoes
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
3 cloves (laung)
1’’ cinnamon (dalchini)
3 to 4 curry leaves (kari patta)
1 slit green chilli
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup yoghurt (dahi), beaten
2 tbsp ghee
salt to taste
coriander leaves for garnish (dhania)

Method
•    Heat the ghee in a pan and add the cumin seeds, mustard seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
•    Add the peeled baby potatoes, chilli powder, coriander-cumin powder, turmeric & salt & sauté till the masala coats the potatoes evenly.
•    Add ½ cup of water and bring to a boil. Prick the potatoes to see if they are cooked.
•    Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
•    Garnish with the coriander & serve with roti, naan or puri’s

Vegetable Kurma

Ingredients:
Oil 2 Tbsp
Broken Cashew Pieces 2tbsp
Golden Raisins 1tbsp (optional)
3tsp Salt to taste                                                                                                                                             
Cumin Powder 1/2 Tbsp
Coriander Powder 1Tbsp
Turmeric Powder 1/2 tsp
Evaporated Milk or regular milk  5ounces
Yogurt  1/2 cup, well beaten                                                                                               
½ cup chopped onions
Tomato 1large cubed
Carrots 1cup cubed
Cauliflower 2 cups cut to bite size florets
Potatoes 2 medium, peeled & cubed
Frozen Green Peas 1 cup
Green Beans 1 cup cut to 1 inch pieces
Cilantro for garnish
Water 1cup

Grind to Paste:
Bay Leaf 1
Cinnamon Stick 1”piece
Green Cardamom 3                                                                                                           
Cloves 5 pieces
Black Peppercorns 1/4tsp                                                                                                   
Broken Cashews 1/4 cup
Onions 2 medium, finely chopped                                                                                
Garlic 2 Tbsp, finely chopped
Ginger 2 Tbsp, finely chopped
Dry Red Chillies 2 broken                                                                                                
1tbsp oil

PASTE: Heat Oil in a non-stick pan & fry ¼ cup Cashews. Add onions, Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Peppercorns. Roast for few seconds. Add Ginger, Red Chilies and Garlic to this and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool. Grind it in to a fine paste with adding less water.


Preparation:
•    In a microwave safe bowl add ½ cup water, Potatoes, carrots and a little salt & boil for 3 mins. Later add Cauliflower, Green Peas, beans, carrots, water & microwave for another 3 minutes. Check if the veggies have been cooked and are soft. Remove veggies and water into a separate bowl.
•    Heat 2tbsp oil in the same pan & fry broken cashews .Once they are golden brown remove from oil & keep aside for garnishing.
•    In the same above oil fry the chopped onions. Later add the onion paste to this pan & add turmeric Powder & Salt. Mix, cover and cook for 3 minutes, stirring in between till the oils separates.
•     Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add little water if needed.
•     Add Tomatoes, stir and cook for another 1-2 mins.
•     Add Evaporated Milk or regular milk and stir.
•     Reduce heat to low and add beaten yogurt slowly while stirring. Allow mixture to come to a boil.
•    Add the cooked vegetables to this above mixture and stir well.
•    Add additional water to get to your desired consistency. Cook for another 5 mins or till it comes to a boil.
•    Garnish with Cilantro & with roasted cashews.
•    Serve hot with roti, naan, or rice.

Bhindi Masala

INGREDIENTS
¼ cup Gram flour (besan)
10 to 15 pieces of Ladyfingers (bhindi)
1tsp salt or to taste
½ tsp Turmeric powder
1tsp Garam masala powder
11/2 tsp Roasted cumin powder (jeera)
11/2 tsp Amchur powder(dry mango powder)
1tsp Fennel seeds (saunf), crushed
11/2 tsp Red chilli powder or to taste
1tbsp Coriander powder
5 tbsp Oil
½ tsp Onion seeds (kalonji) optional
1tsp cumin seeds (jeera)
METHOD
• Trim the lady fingers and make a slit on one side without cutting it completely.
• Add salt, turmeric powder, garam masala powder, roasted cumin powder, amchur powder, fennel seeds, red chilli powder and coriander powder in a small bowl and mix. Fill this mixture into the slits. Sprinkle the remaining mixture (if any) over the bhindi & add a tbsp of oil. Toss a little & set aside.
• Add the rest of the oil in a pan, add cumin seeds & saute. Add gram flour and sauté for a couple of mins on medium heat.
• Add the stuffed lady fingers/bhindi & toss well to coat the gram flour.
• Lower the heat, cover and cook, stirring occasionally, till the lady fingers get cooked and turn crispy. (don't add water)
• It will take sometime to cook these ladyfingers on medium heat, but they turn out to be Scrumptious.
• Serve hot with Roti’s or naan

Tips:
Clean the ladyfingers using a tissue or wet cloth don’t wash it in water.
Don’t add water while frying b’coz ladyfingers already has lots of moisture in it.

Spicy Brinjal Fry

Ingredients:
8 to10 small Brinjals
¼ cup sliced onions
1 tsp finely chopped garlic
½ tsp turmeric powder
1tsp curry powder/ Sambhar powder
1tbsp tomato ketchup
Salt-to taste
Cilantro-to garnish
1tbsp Olive oil/any oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp jeera/cumin seeds
Few curry leaves

Method:
• Cut Brinjals lengthwise into 4 to 6 parts each, depending on the size of each.
• Discard the green calyx. Add brinjals, pinch of turmeric powder, water & microwave for 3 mins. Avoid over cooking. Strain the brinjal pieces & keep the water aside
• Heat oil in a pan or a wide kadai, splutter mustard seeds and the urad dal. Add the chopped garlic and the onions and sauté till they turn golden & add the curry leaves.
• Lower the flame & add the curry powder/ sambhar powder, salt & sauté lightly, immediately add the tomato ketchup & then the brinjal pieces.
• Keeping the flame medium, toss or turn the pieces lightly, allowing the gravy to coat well. If needed add a little water. The brinjals pieces need to be visible clearly. Don’t make it mushy by mixing it many times.
• Garnish with cilantro and serve hot with rice, chappathi, naan.

Beetroot poriyal

Ingredients:
Beetroot – 2 medium chopped into small cubes
Onion - 1 small (optional)
1 Green Chilli slit & halved
2tsp oil
½ tsp mustard seeds
1tsp Urad dhal
½ tsp Turmeric powder
Few Curry leaves
2tbsp Grated coconut (fresh or frozen)
Salt as per taste
Method:
• Peel the skin from beet root and cut into small cubed pieces.
• Chop the onion finely (optional).
• Put the oil in a pan and when it is hot add mustard, green chillies, curry leaves, urad dal.
• When it pops up add onions, cut beets & fry till the beets becomes tender & soft.
• Add the turmeric powder and salt and fry another 2mins.
• Let it cool down & then add the grated coconut, mix well & serve hot or cold.

Bean Poriyal

Yet another South Indian dish i've cooked it more than once. This is a quick one & very delicious eaten with sambhar or even just like a salad. A poriyal is a sauceless vegetable dish, also known as a dry curry.

Ingredients:
1 lb green or string beans, finely chopped into cubes
2 tbsp grated coconut (frozen or fresh)
1tsp salt or to taste
2 tbsp water

For Tempering:
2 tbsp oil
1 tsp mustard seeds
11/2 tsp black gram dal (urad dal)
1 dry red chili halved
pinch of asafetida/ hing
¼ tsp turmeric powder
a few curry leaves.

Method:
• Trim the ends of the beans & chop them finely in small cubes & set aside.
• Tempering: Heat oil in a heavy saucepan. Add the mustard seeds, black gram dal or urad dal, halved dry red chili, asafetida/ hing powder, and fresh yummy curry leaves. Let them pop!
• When the mustard seeds start to sputter, add the chopped beans, salt, turmeric powder and 2 tbsp water. Cover the saucepan with a lid and simmer over a low heat until the beans are tender.
• Let it cool down. Add the grated coconut & mix thoroughly and serve!

VEGETABLE AND PANEER JALFREIZE

Ingredients
Olive oil 3 Tbsp
Red Onions ½ thinly sliced lengthwise
Bell pepper 1 thinly sliced
String beans 1 Cup diagonally cut
Peas 1 cup (frozen optional)
Tomatoes 2 pureed
Baby corn cut in cubes
Paneer / Cottage cheese ½ pound cut in cubes
Chopped Fresh Cilantro for garnish
1/4 tsp cumin seeds (jeera)
1 /8 tsp asafoetida (hing)
1 tsp ginger-garlic paste
spring onions greens chopped ½ cup
Tawa Masala powder 2tsp
Turmeric powder ½ tsp
Amchur powder 1tsp
Anardana powder 1tsp
Garam masala ½ tsp
Salt to taste

Method
1. Heat the olive oil in a pan and fry the cubed Paneer pieces until they slightly golden brown on all sides. Keep it aside.
2. Add the cumin seeds and asafetida to the rest of the oil. When they crackle, add the ginger-garlic paste, onions, capsicums and saute for 3 minutes.
3. Add the baby corn, string beans, peas and fry for 5 mins until they are soft. Keep aside
4. In a separate pan add 1tsp of oil and add the tomato puree and the tawa masala powder and turmeric powder, salt and saute on a slow flame for 4 to 5 minutes till the raw smell goes away.
5. Add garam masala, amchur powder and Anardana powder to this gravy and sauté for a while. Add this gravy to the fried veggies.
6. Later add the cubed paneer and spring onions to the above mix and toss lightly.
7. Garnish with chopped coriander and serve hot.

Paneer Butter Masala

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.


Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

MUTTER PANEER KI SABZI

MUTTER PANEER is one of the delicious and favorite dishes of the northindians. Combination of soft paneer (Cottage cheese) chunks dunked in a rich tomato and onion based gravy is a must for all those who love paneer.Ingredients:
2½ cups paneer (cottage cheese), cut into cubes lengthwise
¼ cup green peas, boiled or frozen
¼ cup onions, diced
2 tablespoons butter 1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
¼ cup milk
¼ cup fresh cream
1tsp Honey
salt to taste

To be ground to a paste:
1 cup onion, chopped
(1") piece ginger
6 to 7 garlic
2 tablespoons broken cashewnuts

Method:

1 .Heat the butter in a pan, add the ground paste and cook till it is light brown in color.

2. Add the chilli powder and tomato purée and cook for a few minutes.

3. Add the jeera powder, garam masala and 1/4 cup of water and cook for some time till the oil separates from the masala. Keep aside.

4. In another pan, melt the butter, add onions and cook till the onions are lightly browned.

5. Add this to the tomato gravy, along with the peas, milk, cream, honey, paneer, salt and allow it to come to a boil.

6. Serve hot with Naan.

Spicy Brinjal (EggPlant) Curry

Ingredients
1. 10 small sized round brinjals (cut the brinjals into 4 pieces not all the way through leave the stem portion intact)





2. 1/2 onion chopped into small pieces
3. 5 garlic pods (optional)
4. 1/2 cup tamarind pulp
5. seasonings, curry leaves, mustard, ural dal, methi seeds, asfoetida a pinch
6. 1 tbsp coconut paste or powdered pottukadalai (dahlia) (optional)
7. 1 1/2 tsp turmeric powder
8. salt to taste
9. 2 tsp oil
10. 1 tsp sugar
Ground Mixture
1. 3/4 red onion or about 15 small onions
2. 2 tbsp corriander seeds
3. 1/2 tbsp cumin seeds
4. 4 red chillies
5. 1/2 tsp pepper
dry roast 2-5 set aside and saute the onions in a little bit of oil and make a smooth paste.
Method
1. In a pan heat the oil add the seasonings, adding the mustard last and when the mustard starts to splutter
2. Add the onions and saute a little bit
3. Add the cut brinjals and fry them till the skin starts to turn brown. Add good amount of oil which will give more taste.
4. Add the turmeric powder and then add the garlic and saute for a minute.
5. Add the ground mixture and tamarind juice, close the lid and cook in medium heat till the brinjals are fully cooked.
6. Add the salt, sugar and the powdered dahlia mixed in about 1/2 tbsp of water or the coconut paste, mix well and turn the heat off in 2-3 minutes.