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.