Malai paneer curry.

One awesome side dish to suffice your craving of Paneer!!! It is a rich, delicious gravy sauce, apt to be used as a side dish with roti/chapati.
It was a busy weeknight and was trying to prepare a side dish, which would be easy and at the same time rich and delicious, giving the feel of restaurant style dinner, at home on a weeknight! Hope you too can use this method to get a quick weeknight dinner!!

Ingredients:
Paneer- 1 cup.
Green peas- 1 small cup.
Tomatoes- 2 large.
Onion- 1 small.
Ginger n garlic paste-1 tsp / 1inch n 1clove to grind.
Cashews- 4/5.
Cinnamon- 3-4 pieces.
Clove- 4/5.
Poppy seeds- 1/4 tsp.
Cardamom- 2 pods.
Green chili- 1
Chilli powder- 1 tsp.
Garam masla powder- 1 tsp.
Coriander powder- 1 tsp.
Cumin- 1 tsp.
Whole milk/ cream- 1/2 cup.
Oil.
Salt.

Method:
Start off by chopping onions and cutting paneer into cubes.

To grind:
Tomato cubes, soaked cashews, poppy seeds, ginger, garlic, green chili.
Grind into smooth paste.

In a heavy pan, heat oil. To the hot oil, add cumin, cinnamon, clove, cardamom followed by onion.
Fry onions until they turn pink, then add garam masala, red chilly powder followed by fresh coriander/ dhania powder. Fry till the mixture loses raw smell, take care not to burn the mixture. Add paneer cubes and peas; mix well till coated by masala.
Add the ground paste and cook for 4-5 minutes. The gravy becomes tick, now add whole milk/ cream and continue to cook for few more minutes. The whole dish become thick and rich. Add salt and garnish will coriander leaves.
Malai paneer gravy is ready to serve.

Eggplant (brinjal) curry.

North Karnataka is famous for its stuffed brinjal curry. I have tried to make my version of this curry. It tastes really good. Can be used as a side dish with chapathi or have it with rice. It gets better with time.

Ingredients:

Round small brinjal/egg plant - 5.

Onion-1 large.

Grated fresh coconut- 2 Tbsp.

Peanuts- 2 Tbsp.

Coriander seeds- 1Tbsp. 

Chana dhal- 1-Tbsp.

Urd dhal-1/4 tsp.

Cumin-1/4 tsp.

Sesame seeds-1 tsp.

Dry red chilies -5/6.

Cinnamon-1/4 inch piece.

Clove-2.

Turmeric-1 tsp.

Garlic- 1 clove.

Tamarind- small piece.

Oil- 2-3 Tbsp.

Salt.

Method:

To begin, wash and prep the eggplants. Cut the eggplants vertically into four halves without removing the Stalk.

Chop onions into small pieces.

To Grind the Masala:

In a heavy bottom pan, 

Take Chana dhal, Urd dhal, peanuts, coriander seeds, sesame seeds, cumin, chilies, cinnamon, clove and garlic and fry till they give a nice aroma for few minutes. Add tamarind, finally add freshly grated coconut and continue to fry for 2 more minutes.

Remove from heat and allow to cool. Once cool, grind the mixture to a smooth paste with little water.

In another heavy bottom pan-

Take oil, once the oil is hot, add cumin seeds followed by chopped onion. Fry the onion until they are translucent. Add turmeric powder and eggplants. Fry the egg plants for 5-6 minutes let them soften.  

Preferably use non stick pan as it will not burn at the base. Once the eggplants have started to soften, add the ground masala and cook for 6-8 minutes on medium flame. Oil starts to separate from the sides; this indicates that the curry is done. Add salt to taste.

Serve with chapathi or have it with rice. Enjoy it the next day, it really tastes better as it sits!!!

Usal Pav!

It's November, and the weather is getting cooler each day....and craving for something warm, hummmm....chats are the best comfort foods for this season. One such chat which is relatively easy to make and healthy too is Usal Pav.

Ingredients:
Sprouted Moong dhal- 1 cup.
Onion-2 Medium.
Tomatoes-2 Medium.
Ginger-1 small piece.
Garlic 1 small clove.
Green chili-1
Dry Coconut 1 tbsp
Coriander powder1 tsp.
Chili powder -1 tsp.
Garam masala powder- 1 tsp.
Poppy seeds- 1/4 tsp.
Salt.

To Garnish:
Finely chopped onion,
Tomatoes, and coriander leaves.
Sev/Mixture.

Method:
Soak the mong Dhal to sprout or use the sprouted Moong dhal if readily available.
Cook the dhal in the pressure cooker for one whistle with adequate water.
In heavy bottom pan/ wok lightly fry 1sliced onion with oil. To this add ginger, garlic, poppy seeds and dry coconut, fry till they change color lightly.

Allow this mixture to cool and grind to a smooth paste.
In another pan, add oil, add cumin seeds, and fry chopped onion.
Once the onion is slightly pink, add all the dry powders and fry for a minute.
Later, add chopped tomatoes and cook for few minutes.
Finally add the cooked dhal and simmer for 5-8 minutes, adjust the consistency by adding water.
Add salt to taste.
Once cooked this is a thick gravy.

Take the gravy into a bowl, add chopped onion, tomatoes and coriander.
Then sprinkle mixture and sev on top.
Enjoy the gravy as is or serve with pav buns!!

Usal Pav!

It's November, and the weather is getting cooler each day....and craving for something warm, hummmm....chats are the best comfort foods for this season. One such chat which is relatively easy to make and healthy too is Usal Pav.

Ingredients:
Sprouted Mong dhal- 1 cup.
Onion-2 Medium.
Tomatoes-2 Medium.
Ginger-1 small piece.
Garlic 1 small clove.
Green chili-1
Dry Coconut 1 tbsp
Coriander powder1 tsp.
Chili powder -1 tsp.
Garam masala powder- 1 tsp.
Poppy seeds- 1/4 tsp.

To Garnish:
Finely chopped onion,
Tomatoes, and coriander leaves.
Sev/Mixture.

Method:
Soak the mong Dhal to sprout or use the sprouted Mong dhal if readily available.
Cook the dhal in the pressure cooker for one whistle with adequate water.
In heavy bottom pan/ wok lightly fry 1 sliced onion, with oil, to this add ginger, garlic, poppy seeds and dry coconut, fry till they change color lightly.

Allow this mixture to cool and grind to a smooth paste.
In another pan add oil, add cumin seeds, and chopped onion.
Once the onion is slightly pink, add all the dry powders and fry for a minute.
Later, add chopped tomatoes and cook for few minutes.
Finally add the cooked dhal and simmer for 5-8 minutes, adjust the consistency by adding water.
Once cooked this is a thick gravy.

Take the gravy into a bowl, add chopped onion, tomatoes and coriander.
Then sprinkle mixture and sev on top.
Enjoy the gravy as is or serve with pav buns!!

Ribbon Muruku.

Wishing all my readers a very Happy Diwali/Deepavali.
The Festival of Lights is always celebrated with snacks and sweets. For savory snack I tried making the ribbon muruku. This is a very simple snack, that can be stored for few days and enjoyed.
The ingredients are very simple.

Ingredients:
Rice flour-1 cup
Besan flour- 1/4 cup
Ground fried bengal gram flour-1/4 cup.
Hing/asaphotida- 1/4 tsp
Jeera-1/2 tsp
White Till-1/2 tsp
Red chili powder-1/2 tsp
Salt
Oil to fry.

Method:
First grind the fried bengal gram into a smooth powder.
In a mixing bowl, add rice flour, friend gram flour and besan flour.
To this flour mixture, add chillie powder, hing, jeera and till along with salt to taste.
Simultaneously heat oil to deep fry the murukus.
Once the dry ingredients are mixed, add 2-3 tbsp of hot oil to the flour mixture and mix well. Add water to make a stiff dough.
Using the ribbon press make the murukus and deep fry them in oil, on a medium flame till golden.
 Drain them on a paper towel for any excess oil. Enjoy the muruku.

KOdu Bale.

Hello dear readers, Happy Janmashtami to everyone!
Life's been keeping me busy, and was unable to post any new recipes on my blog for some time. Good to be back.
 Krishna janmashtami in my family is celebrated in a grand way.  It is a tradition for us to prepare lots of sweet/ savory snacks and dishes and offer it to lord Krishna.
One such dish is Kodubale.
Kodubale is an authentic snack from the state of Karnataka. It is made from a mix of flours and shaped like a bangle which in Kannada is referred to as "Bale".
Kodubale is a good accompaniment with tea or coffee..

Ingredients:
Rice flour-1 cup.
Maida/ all purpose flour-2/4 cup.
Fine rave/semolina-2/4 cup.
 Fried bengal gram flour-2/4 cup.
Shredded fresh Coconut-1/2 cup.
Dry red chilies-4-5numbers.
Celery seed-1/2 tsp.
Hing- 1/4 tsp.
Salt.
Oil to deep fry.
Water to mix.

Method:
In a heavy bottom pan just lightly warm- all purpose flour and semolina for 2 mins.
Using the small grinding jar, grind the chilies, coconut and celery seeds  into a course mixture.
Take a mixing bowl, add rice flour along with all the other ingredients and mix well. To this mixture add 2-3 tbsp of hot oil.  By adding sufficient water make a stiff dough.
Once the oil is hot,  make along thick noodles from a small ball of dough,  then shape them into small bangles. Drop them gently into the hot oil and deep fry them till golden brown.
Drain them on a paper towel and serve warm or store them and use for several days.
I am sure it would not last for a long time.

KOdu Bale.

Hello dear readers, Happy janmashtami to everyone!
Life's been keeping me busy and us not able to post any new recipes on my blog for quite some time.
 Krishna janmashtami in my family is celebrated in a grand way.  It is a tradition for us to prepare lots of sweet and savory, snacks and dishes and offer it to lord Krishna.
One such dish is Kodubale.
Kodubale is an authentic snack from the state of Karnataka, it is  made from a mix of flours and shaped like a bangle which in Kannada is referred to as "Bale".
Kodubale is a good accompaniment with tea or coffee..

Ingredients:
Rice flour-1 cup.
Maida/ all purpose flour-2/4 cup.
Fine rave/semolina-2/4 cup.
 Fried bengal gram flour-2/4 cup.
Shredded fresh Coconut-1/2 cup.
Dry red chilies-4-5numbers.
Celery seed-1/2 tsp.
Hing- 1/4 tsp.
Salt.
Oil to deep fry.
Water to mix.

Method:
In a heavy bottom pan just lightly warm- all purpose flour and semolina for 2 mins.
Using the small grinding jar, grind the chilies, coconut and celery seeds  into a course mixture.
Take a mixing bowl, add rice flour along with all the other ingredients and mix well. To this mixture add 2-3 tbsp of hot oil.  By adding sufficient water make a stiff dough.
Once the oil is hot,  make along thick noodles from a small ball of dough,  then shape them into small bangles. Drop them gently into the hot oil and deep fry them till golden brown.
Drain them on a paper towel and serve warm or store them and use for several days.
I am sure it would not last for a long time.

Rasgulla.

Well, Rasgulla is no strange dessert. It is a famous Bengali Sweet made from milk. I am from south India, it really was intimidating for me to make this dish for the first time. Since we always ate Rasgulla at a sweet stall or brought home a can from the grocery store. 

This time the reason to make rasagulla was unplanned!! I happened to have almost 3 cups of whole milk still left in the carton and it was the last date to consume. I was not sure to use it for drinking, instead choose to make paneer. It is fresh paneer that gave me the thought to make Rasgulla.

Ingredients:

Whole Milk- 3 cups.

Vinegar/ Lemon juice- 3 tsp.( or more to curdle the milk).

Sugar/ Water, 1:1 ( to make simple syrup). 

Cardamom-1

Cheese Cloth.

There are two steps to make this sweet dish:

First- to make the fresh paneer.

Bring whole milk to boil on a medium flame. Once the milk starts to simmer, add  vinegar or lemon juice to the milk, it will immediately curdle. Remove from heat.

Once the milk curdles strain the liquid from the milk solids. 

Since we have added vinegar or lemon juice to curdle, it may have the sourness and smell of those acids, so wash the milk solids under cold water a couple of times.

Then strain the fresh paneer using a cheese cloth. Remove most of the water. And allow it to sit for 

sometime and squeeze out anymore liquid in the paneer, don't try to make it too dry.

Once the paneer is strained well, knead the resulting paneer into a smooth ball.

 By kneading it well, paneer becomes a smooth white ball with no grittiness. (There is a picture of smooth paneer after kneading in the picture).

Next make the large cheese balls into small rounds and keep them ready.

Second Step:

In the mean time almost towards the end of making paneer, take a big boiling pot and add sugar and water to make a simple syrup, (since it need to boil for some time the quantity of syrup should me more).

Once the syrup has started to boil,  add the small paneer balls to the boiling sugar solution and cook in the solution for 10-12 minutes with the lid closed on the vessel. Keep checking the pot, in between  add the cardamom powder.

We can see that the paneer balls have puffed up and starts to float. To make sure they are done use a spoon to see if the rasgulla is a bit rubbery and does not break.

Remove from heat and cool it before serving.

Carrot Halwa.

Carrot Halwa also know as Gajar ka halwa is a famous dessert recipe from India, delicious and made with carrots, makes it nutritious too.
The best time to make carrot halwa is during winter months. It can be served as dessert to guests along with ice cream, the hot and cold combination is too good!! This Halwa can be stored for a few days in the fridge and reheated, so if you have plans of inviting guests this is a perfect make ahead dessert. Try this recipe and enjoy!!!

Ingredients: Serves 2-3 people.

Carrots-3 large.
Whole milk- 1/2 cup.
Sugar- 1/1/2 cup.( sugar can be used as per taste)
Cardamom- 1 pod.
Ghee- 4 tbsp.
Cashew and raisins.

Method: I have followed the traditional method.

Start the process by cleaning, peeling and grating the carrots.
In a heaven bottom pan, add 2 tbsp of ghee, to the hot ghee add the cashews and raisins and fry till golden brown.
Remove the fried nuts from the pan. To the same pan add the grated carrots and fry for 2-3 minutes.
Then add  whole milk to the carrots and allow the carrots to cook for about 5 minutes.
Keep stirring to avoid the base from getting burnt. The milk will evaporate and that is when you add the sugar.
Once the sugar is added the mixture will get watery and continue to cook till all the water evaporates and the halwa starts to leave the sides of the pan. At this stage add 1-2 tsp of ghee and powdered cardamom. Lastly add the fried cashew and raisins.
Halwa is ready.

Healthy Sweet Kadabu.

It was a usual walk back from school one day when my friend and me started talking about snacks which kids love and are healthy for them. This friend of mine told me about a recipe that she makes for her son and how he loves it. The best part about this desert recipe, is that it is easy to make, can be made from ingredients that are already at home, healthy, can be stored for few days and not to forget how delicious it is!
It was kind enough of her that the very next day she brought me some of these kadabus to taste. I liked the taste. I had to make it for my kids, I tried it and everyone at home liked it..
Wanted to share it with you all.

Ingredients:

To make the batter:

Whole wheat flour-1 cup.

Salt-1 pinch.

Water-to make a stiff batter.

For filling:

Dry shredded coconut-1/2 cup.

Almonds-1/2 cup.

Jaggery-1/2 cup.

Grind them to form a course mixture.

Oil to deep fry.

Method:

Mix the flour and water with a pinch of salt to make a stiff batter, same as chapati batter.

Grind all the filling ingredients into a coarse mixture by pulsing it in a mixer.

Heat oil in a heavy bottom pan.

Make big chapathies, then using a cookie cutter or any round lid cut them to round shapes.

To the centre of these rounds, add the filling and close then into half moon shaped kadabus.

Pinch the edges well so that the filling doesn't come out.

Deep fry them in oil till golden brown. Since it is whole wheat flour it may get a bit darker than golden brown to be crisp.

Once golden remove them and cool. Store them in a airtight container for few days and enjoy as a snack any time of the day. Kids especially love them when they come back from school.

Do try.

Thai Basil Curry!

Thai curry is a real treat to have! It is rich and delicate and filled with all the goodness of veggies....

I have tried to recreate this curry in my own way and it came out very close to the restaurant style.

This curry has some specific Thai ingredients which I did not have, so I have substituted with the once that I had at home. Try making it and Enjoy.

Ingredients:

Assorted veggies- I have used Yellow squash, Zukini,

Broccoli, carrots and small onion( cut these veggies into long sticks).

Coconut milk- 1 can.

Thai Basil- few sprigs( substitute with regular basil or tulsi).

Thai chili- 4 numbers( use regular green chili instead).

Lemon grass- 1 stick.( instead I used small lemon whole de- seeded).

Ginger- 1 inch.
Turmeric-1 pinch.

Red chilli flakes- 1/2 tsp.

Coconut oil- 2 tbsp.( use regular canola oil instead).

Salt.

Method:

First prepare all the vegetables by slicing them to long sticks. Blanch the broccoli flowerets for a minute and kept aside.

Next, in a mixer take lemon, ginger, chillies and few leaves of basil, grind them into a thick paste with minimum water..

In a heavy bottom pan add oil, once the oil is hot add the chili flakes, sliced onions, followed by other veggies, saute them for few minutes.

Once the veggies are slightly tender add the ground mixture and continue to fry for few minutes, till cooked. Finally add the coconut milk, and season it with salt as per taste.

Simmer it for a 4-5 minutes.
Garnish with Thai basil. Thai curry is ready.

Note:

I have used veggies I had, can also use colored bell peppers.

Make your own coconut milk if you don't prefer canned coconut milk.

Adjust the spice level, increase or decrease the number or chillies, Thai chillies are spicy.

Dill Pakoda.

Dill is a great herb! I think spring is the season for some fresh Dill available in abundance.
I as a child could not stand the smell of Dill... But these days I just love the herb. It has a beautiful sweet smell and taste.
I have posted a Dill-pulao recipe in my blog some time ago.. So this is a new recipe even for me.
I just had an abundance of Dill at home, somewhere during my childhood I remember having
"bonda" a South Indian recipe having Dill in it, I have recreated this recipe from that.

Ingredients:
Fresh Dill Bunch- 1.
Medium size Onion-1.
Chilly-1.
Red Chilli powder- 1 tsp.
Besan flour- 1/ 2 cup.
Rice flour- 2 tsp.
Water.
Salt.
Oil to fry.

Method:
In a large bowl, take finely chopped Dill, Onion and Chilli.
To this mixture add besan and rice flour followed by red chilli powder.
Salt to taste.
Combine the ingredients well by adding water, little at a time, to make a thick batter.
In the mean time heat oil in a pan to deep fry this batter.
Once the oil is hot, test by dropping a small piece of batter into the oil, if it raises to the top immediately then the oil is ready to fry.
Drop a spoon full of batter into the hot oil to make one pakoda ( depending on the quantity of oil fry few pakodas at a time do not overcrowd the pan).
Fry them on medium high flame turning them now and then to cook evenly on all sides.
Once they are golden brown they are ready to come out.
Drain the excess oil using a paper towel, the pakodas are ready.
Eat them as is or serve them with ketchup.

Butterfly pasta!

Pasta is a dish which is filling, yummy and pleases kids and adults alike. I have tried different shapes of pasta, but was not sure what to do with the butterfly pasta.. There was this one box of butterfly pasta lying around for a long time. I came across this recipe on a website and it seemed to be really interesting. Tried it and was yummy!!!

Ingredients:
Butterfly pasta- 1 box.
Broccoli - 1 large cup, finely chopped
Red onion- 1 small.
Bell pepper- 1 small.
Olive oil-2 table spoon.
Chili flakes- 1 tsp( adjust per taste).
Garlic - 1 pod.( crushed)
Parmesan cheese( as per taste).
Salt and Pepper.

Method:
Chop the veggies, and keep them ready. Cook the pasta in salted boiling water till they are aldente, drain and keep aside.
 Simultaneously when the pasta is cooking, in another large pan, add olive oil, once the oil is hot add the pepper flakes, garlic and onions into the hot oil and fry them for 2 mins. Then add the chopped slices of bell pepper and fry for another 2 mins.
Finally  add the chopped broccoli and fry for 6-8 mins. Season them with salt and pepper.
To this fried mixture add the cooked pasta and mix well, check for seasoning. Grate some cheese and mix well.
This pasta can be served hot or cold.
Enjoy!!!

Chocolate cup cake, with chocolate butter cream frosting(eggless).

Wishing all my readers a very happy new year. Starting off the new year with a sweet recipe.
Cup cakes are kids and adults favorite alike. I have tried this recipe with different types of frostings, since my kids love chocolate, I have made chocolate cup cake with chocolate frosting.
Here is the recipe.

Ingredients: For cake.
Dry Ingredients:
All purpose flour- 1-1/2 cup.
Granulated sugar- 1 cup.
Unsweetened coco powder-1/3 cup.
Baking soda- 1/2 teaspoon.
Salt-1/2 teaspoon.

Wet ingredients:
Canola oil- 1/2 cup.
Water- 1 cup.
Apple cider vinegar-1 table spoon.
Vanilla extract- 1 teaspoon.

Method:
First, pre-heat the oven to 350°F.
Mix the dry ingredients with wet ingredients to form a smooth batter.
Coat the paper cups with non stick spray or oil for smooth removal of the cup cakes.  Add the batter into the cup cake molds, do not fill the mold till brim, leave room for the cakes to rise, fill up to 3/4 of the mold.
Place the molds into the oven and bake for 20-25 minutes.
Check for done, by sticking a tooth pick in the centre of the cake, if it comes out clean, cup cakes are ready to come out.
Allow them to cool completely and frost.

Ingredients for frosting:
Butter( softened): 2 sticks (1 Cup).
Confectionary Sugar: 1cup.
Chocolate chips-3/4 cup.
Vanilla extract-1 teaspoon.

Method:
In a large bowl, take softened butter, and whisk using a hand beater or spatula. Melt the chocolate chips in the microwave, takes about 2 minutes (keep checking for every 30 seconds and mix), let it cool.
Once the butter is in a creamy consistency add sugar, vanilla extract, melted/cooled chocolate and mix to form a smooth cream. If the frosting is too soft leave it in the fridge for sometime.
Using a spatula or any decorative frosting pipes, frost the cup cakes.
Yummy cup cakes are ready!!!

Note: Use any cooking oil of your choice, avoid strong flavored ones.

Refer:
http://www.spiceupthecurry.com/chocolate-cupcakes-egg-less/