Palak Paneer

I loved this dish when I was in college. Every time we went to a hotel ,I would order this dish.Today when I learnt this recipe ,I was shocked to find out how easy and quick it is to make?
But it would change color if cook covered.I love that fresh green color when mixed with white paneer.And it also changes color after a hour or so .... When cooked try having it soon.It not only goes with rotis and chapatis ...my daughter has it with dosas also....

Palak Paneer

Paneer- 1cup into cubes
Palak-  2 bunches
green chillies- 4
ginger- 1"
tomatoes- 4 medium pureed
cumin seeds-1 tsp
fenugreek seeds- 1 pinch
garlic- 1 clove chopped
onion - 1 chopped
oil- 2tsp
salt- to taste

Method:
Wash and chop the Palak. Boil Palak,green chillies,ginger,salt  with 1 cup water until cooked.
Do not cover and cook.Keep it aside to cool.Once cooled puree it in a mixer.
Puree the tomatoes also.Heat oil in kadai,when hot add fenugreek seeds, onions and garlic.
when color changes , add tomato puree.boil for 5 minutes until all the water has evaporated .
Now add paneer and saute gently for 1 minute. Now add palak paste and boil for 2 minutes.
Serve hot with rotis pr chapatis.

palak, paneer, tomato

Aloo Matar (Potatoes and peas )

This is another famous and normal curry which is made in every household.This curry will taste good only if tomatoes are mashed well and oil oozes out.It takes some time but worth giving a try!.

Aloo Matar

Potatoes- 2 cubed

Green peas- 1cup

onions-1 chopped

tomatoes- 2 chopped

ginger garlic paste- 2tsp

green chillies-2 chopped

cumin seeds- 1tsp

bay leaves-1 

turmeric pwd- 1/4 tsp

red chilli pwd- 1/2 tsp

garam masala- 1/2 tsp

coriander pwd- 1tsp

Salt-to taste

oil -2 tsp

Method:

Boil potatoes and green peas with salt until soft.Don't squish it.

Heat oil in a pan.When hot add cumin seeds and bay leaf.

Add onions. Saute for few minutes. Add ginger garlic paste.

Add tomatoes ,garam masala, turmeric pwd,red chilli pwd,green chillies and coriander pwd.

Saute well until the oil oozes out.Now add the potatoes and peas.

Add little water is needed.Cook for few minutes.

Sprinkle with coriander leaves and lime juice.

Serve hot with roti or naan or jeera rice.

Vegetable Kurma

This is a dish liked by all and could be made with any  combo of vegetables.Especially just potato and green peas.But please don't add beetroot.You can add almonds,fried bengal gram or cashews for the paste.Add for the finishing touch either coconut milk or plain milk.

Vegetable Kurma

Potato-1
carrots-1small
beans- 4
greens peas-3 tbsp
onions-1 small
tomato-1 small
ginger garlic paste- 1tsp
mustard seeds- 1/4 tsp
jeera- 1/4 tsp
curry leaves
oil- 1tbsp
milk/coconut milk-  1/4 cup

For paste:
Almonds- 6
garam masala-3/4 tsp
turmeric pwd- 1/4 tsp
red chili pwd- 1/2 tsp( to spice level)

Method:
Grind the above into fine powder.
Cut the vegetables. chop onions and tomatoes finely.
In a pan boil water, add salt,potato and boil for 5 minutes.Cover and cook
To that carrots and boil for 3-4 minutes and finally add greens peas and cook for 2 minutes.
Now remove from fire,drain the water and keep it aside
Heat oil in a pan,add mustard seeds,jeera and curry leaves.
Now add onions and saute well .
Add tomatoes and the ground paste and cook until it is mushy.
Now add the cooked vegetables and little drained water
Boil for 5 minutes.Add coconut milk and mix well.
Let it boil for 1 minute.
Garnish with coriander leaves and serve hot with chapatis  or rotis.

Vegetable Kurma

Capsicum Cauliflower Curry

It has been a long time since I have done some justice to my blog.I have been tired of shifting and settling.

Its o.k with me...!

So lets get back to our blog.Here I go...

cauliflower- 1lb cut into small florets

capsicum- 1 cut into 1" pieces

coconut milk- 1 cup

turmeric pwd- 1/2 tsp

cumin pwd- 1 tbsp

coriander pwd- 1tbsp

tomatoes- 4 pureed

red chilli pwd- 1 tbsp

water 1 cup

asafoetida- 1/2 tsp

oil- 3 tbsp

ginger- 1/2 tsp grated.

Method:

Heat oil in a pan.sprinkle asafoetida and allow to sizzle for 20 secs.

Now add tomatoes, salt, cumin pwd, coriander pwd, red chilli pwd and turmeric pwd.

Saute for 6-7minutes or until oil glistens on top.

Add water, bring it to boil. reduce heat add ginger, cauliflower and capsicum .

Cover and cook for 5-6 minutes.

Add coconut milk and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rice.

Note:

You can reduce the water and make it thick , so that this could be served a side dish for rotis and chapattis.

Navaratna kurma

This is a  sweet dish loved by all.As the name suggests "nine gems"it must be a mixture of nine veggies and fruits.It is a very rich dish ...people who are on diet will not prefer dish.Add only firm fruits.My daughter loves raisins so I added it to the dish..This goes wonderfully with naan,roti or chapathi

Mixed vegetables - 1cup (carrot, beans, cauliflower, potatoes,green peas)
fruits- 1/2 cup ( apple, grapes,pineapple,paneer)
onion-1 finely chopped
green chili- 1 chopped
tomatoes-1 finely chopped
garam masala- 1tsp
ginger garlic paste- 1tbsp
milk- 1/2 cup
coconut milk- 1
heavy cream- 5tbsp
turmeric pwd- a pinch
coriander leaves- chopped -1 tsp
lime juice- 1/2 tsp
fried cashews and raisins-15
butter- 1tbsp

Method:
Heat  butter in a kadai.Add onion.Cook well.Add ginger garlic paste, green chili.
Add tomatoes and garam masala.Cook until oil separates.
Add  little water if needed so that it does get burnt.
Now add mixed vegetables and milk.cook for 5 minutes.
Add coconut milk,heavy cream, turmeric pwd.and  bring it to boil .
Reduce heat to sim and cook for 5 min. or until veggies are done.
Stir in fruits,cashew and raisins. Boil for 1 more minute.
Top with coriander leaves.Drizzle lime juice.
Serve hot with pulav or naan or roti.

Paneer Capsicum Masala

onions- 2 big grated
paneer cubes- 1 cup
capsicum- 1 sliced
jeera -1 tsp
ginger garlic paste- b1tsp
red chilli pwd- 2 tsp
dhania pwd-2tsp
turmeric pwd- 1/ tsp
garam masala- 1tsp
tomatoes - 3big pureed
salt -to taste
oil- 3tsp
milk- 1cup
cream- 1/2 cup
Method:
Heat oil in a kadai.Add jeera, grated onions.fry till onions turn pink.
Add ginger garlic paste.Fry well.
Add cubed capsicum and fry for 2 min.
Add all the powders.Fry well.
Now add tomato puree and salt.
Let it cook for 10 min.
Finally add paneer and cook.
Now add milk and cream.Reduce heat and cook for 5 min.
Serve hot with rotis.
Note:
Heat 2 tsp ghee or oil in a tawa and fry paneer.It enhances taste.

Channa masala

white channa dal- 1cup
onion  finely chopped-1 medium
ripe tomato-1medium finely chopped
jeera-1/2 tsp
green chilli chopped-1
ginger grated- 1tsp
garlic chopped finely-1tsp
coriander leaves.- 2 tsp chopped
garam masala pwd-1 tsp
salt- to taste
oil -3tsp
METHOD:
Soak channa dal the previous night. Now pressure cook it  2 cups of water and little salt.
Do not drain the water.Keep it aside.
Heat oil in a pan add jeers,bay leaf.Now add onions, saute well add ginger and garlic. saute well.
Now add tomatoes and channa masala pwd, green chilli,cooked channa with the  little water.
Cover and cook for 10 min. stir occasionally.
Add water according to the consistency you want.This is a semi dry gravy.
Garnish with coriander leaves and serve hot with Chappati or puri.
I am sorry.... did not have coriander leaves ...
Note:
 if you want it dry then don't add too much water.

Corn kurma

This is a very rich gravy which goes well with pulav or puris or rotis. it is mild and children will like it a lot.
Care should be taken while cooking this because if u cook in medium or high flame the curd will curdle

1 cup frozen corn

2 onions chopped finely,

1 tomato chopped finely,

1/4 tsp sugar

3 cardamoms

1 tsp red chili powder,

1/4 garam masala pwd,

1/4 tsp turmeric pwd,

1 cup plain curd,

2 green chilies,

coriander leaves for garnish,salt to taste,

 To Grind:
1/4 cup grated coconut,7 cashew nuts. ( soak cashews in water for 10 minutes so that it will be easy to grind)

Add a litttle water and grind the above into a fine paste.

METHOD:

Heat oil in a pan. Add the cardamoms.Add the onions and cook till they are translucent.
Add the sugar, red chili powder, turmeric and salt. Mix well.
Add the ground coconut paste and cook till oil separates.
Add the tomato and cook for 5 minutes.
Add the curds, corn and garam masala.
Add some water to get desired consistency.Mix well.
Cover and cook on low for 20 minutes or till the corn is cooked.
Garnish with fresh coriander leaves.
Serve hot with rotis or chappatis.

Green peas and potato curry

This is my mother's favorite curry.She enjoys it whenever I make this.I used kokum in this which gives a wonderful taste and aroma.

Green Peas & Potato Curry

potato- 2 small cut into cubes
green peas- 1/4 cup
coconut- 1/2 cup
green chillies-1 slit
dhania seeds- 1 tsp
pepper- 1/2 tsp
red chillies- 2
kokum - 1or tamarind paste- 1tsp
salt - to taste

To grind:
coconut,red chillies, dhania seeds, pepper.Roast and grind this into a fine paste with little water.

Method:
Heat oil in a pan.Add curry leaves, potatoes.Saute well.Sprinkle salt .
Cover and cook on medium for 4 minutes.Do not burn it.
add turmeric pwd, green chili and coconut mixture,water, green peas.
Cover and cook on sim for 6-7 minutes.Add kokum pieces( or tamarind paste- 1 tsp).
Cook until potatoes are done.Garnish with coriander leaves.
Serve hot  with chapatis or rotis.

green peas and potato curry