Brinjal Sabji

A beautiful delight for Idli and Dosa!!!

Tomato Salan

There were absolutely no zero vegetables at home. A tomato and an onion was all that i could find.

Yet wanted a rich gravy for the chappathi i make for dinner.....
After a long thought process here is what i prepared!!!

Naan-- The Indian Bread

Ingredients Required:

All purpose flour - 1 n half cup       

Paneer Tikka Masala

Here goes the gravy side of the dry paneer tikkas...

Ingredients Reqd:

Paneer - 200gm
Onion - 2
Tomato - 2
Green chillie - 2
Kasthuri methi - 1/4 sp
Cashewnut paste - 1/4 cup
Fresh Cream - 1/4 cup
Ginger Garlic paste - 3sp
Red chilli powder - 2sp
Coreander powder -1sp
Garam masala powder - 1/2 sp
Curd - 1cup
Mustard oil - 2p
Coreander leaves- Handful

Method:

Dice the onions and tomatoes into big cubes.
Marinate them in a cup curd along with 1sp chilli powder, salt, and mustard oil.
Add the panner pieces also.
This mustard oil gives smoky fragrance to the dish as in restaurants.

                                   

Allow them to settle for minimum half hr in the refrigirator.

In a pan, saute the butter and add in finely chopped onions.

Add required salt, after 2mins add in the chopped ginger and garlic.

Again after 2mins, add in the finely chopped tomatoes.

Let them cook until the tomatoes turns nice into moistured portion.

Meanwhile in a pan or a tawa add 2sp butter and toast the marinated paneer stuff.

Now add chilli powder, coreander powder, kasthuri methi, cashew paste in the mushy tomato mixture.

Let them cook for 5 mins until the raw smell of the cashew paste gets tuned off.

Next add in the toasted paneer stuff, the cream and allow to cook for 2 - 3mins.

Last add little garam masala coreander leaves and switch off the flame.

Smoky Paneer tikka masla ready and goes well with chapathis, rotis, kulchas..

Dal Tadka

Dal fry is my personal favourite either for the Juicy Jeera rice or White rice.
Today a twist from the usual and diverting towards a little extended version- Dal Tadka

Ingredients Reqd:

Moong Dal - half cup
Chic Pea Dal - quarter cup
                                               
                                                        

Go Green Dinner...!!!

Go Green... Hahaha.. thought of some different dough from the plain ones..
Yet dint have any ingredients ready to mix in...
Hence decided with adding Curry leaves, Mint leaves n Coreander leaves in dough..
And the side goes with our Peas which has Green in name n colour...

Ingredients Reqd:

1 and Half cup Wheat Flour
Reqd water to make the dough
Finely chopped Curry leaves, Mint leaves n coreander leaves
Salt as reqd.
The above ingredients are for the dough.

Make the dough out of these n soread thin and toast on tawa...

Now for the Partner--- I mean the Gravy...

Boiled Peas ( along with salt n turmeric)..
Chopped tomatoes ( 1 big tomato)
Chopped Onion ( again 1No)
slit green chilli..
Red chillies ( 3 - 4 Nos)
Sugar ( 1/2 to 1 sp) or Few cashew nuts..
Ginger a small portion and 2, 3 garlic.
Vinegar ( a spoon) or half a lime or quarter cup butter milk..( anything is ok)

Saute tomatoes and onions ( half of tomato n half of onion), red chillies, ginger and garlic.
Again saute long slit onions and tomatoes.
After tomatoes are sauted well, add the grinded paste,
After 3 - 4 mins add half sp coreander powder, 1/4 sp turmeric powder and let it.
Once the raw smell goes add the boiled peas and let cook for 5 more mins.
Now add 1/2 sp garam masala powder and crushed Kasthuri Methi.
Allow to cook for 2 mins.
Last add sugar (cashew grinded) and squeexe in the lemon or vinegar or butter milk...

Serve Hot!!!!! Enjoyyyyyyy!!!!!

Capsicum curry

While you are in no mood to cook or dont have any stock of vegetables for a gravy...probably you can the try the below mentioned easy to cook gravy.


Recipe Summary
Difficulty: Easy
Cook Time: 20 minutes
Yield: 4 servings

Capsicum Curry Ingredients
Onions - 2
Tomatoes - 3
Chilli powder - 2 teaspoon
Coriander powder - 2 teaspoon
Garam Masala - 1/2 teaspoon
Capsicum - 4-5
Cinnamon -2 pieces
Cloves - pieces
Oil - 2 tablespoon
Salt - to taste



Capsicum Curry Preparing Method
1. Grind the onions and the tomatoes
2. Cut the capsicum into pieces (bigger)
3. Heat 1 table spoon oil in a pan and fry the capsicum in a medium flame until it is half cooked
4. Then remove the capsicum from the pan and in the same pan add 1 teaspoon of oil
5. Add cinnamon and cloves. When they splutter add the tomato onion paste. Let it cook until the oil separates
6. Now add the chilli powder, coriander powder, garam masala, and salt
7. Mix them properly and add the capsicum to it. When the capsicum gets cooked ( 5-10 min), Capsicum curry is ready to serve.

Mushroom Gravy

I never use to keep mushroom gravy for chapathis. But while in market i saw fresh pure mushrooms and was very much tempted to get them. This is how the below mentioned mushroom gravy was invented by me.

Ingredients
•set 1:
•400gms of button mushroom
•2tbsp of butter
•1tsp ginger garlic paste
•1 tsp pepper
•salt
•set 2:
•4 tbsp of cashews
•4cloves
•1inch cinnamon stick
•2 cardamom
•8 peppercorns
•set 3:
•1 cup of fresh cream
•8 tbsp of kasuri methi
•2 tsp red chilly powder
•1 tsp of garam masala
•a pinch of amchoor
•salt to taste
•1 cup of boiled peas
•4 onions ground into a paste
•1 cup of milk
•6tbsp oil

Directions
1.step 1:
2.Trim the stem of mushrooms.. cut into two(if big) soak in hot salted water for ten minutes.
3.Heat butter. Fry the mushrooms till golden brown
4.Add ginger garlic paste, salt n pepper. Fry for one more minute and keep aside.
5.step 2:
6.Grind set 2 ingredients into a powder.
7.step 3:
8.Heat oil. Add onion paste and fry till oil seperates. Do not make it brown.
9.Add the step 2 powder.Fry for two minutes.
10.Add kasuri methi and cream. Fry till it dries.
11.Add red chilly powder,garam masala, salt and amchoor
12.Add fried mushrooms and boiled peas. Cook for few minutes
13.If u want a thick gravy add a cup of milk. If its too thick u can add some water.
14.Let it boil for five minutes. Serve hot.

Babycorn Gravy

This is a crunchy gravy giving a rich taste of babycorns.

Ingredients:

•Baby corn- 4
•Capsicum- 1
•Lemon juice- 1/2
•Onion- 1
•Tomato puree-2
•Ginger Garlic paste- 1 tsp
•Turmeric powder- 1/4 tsp
•Milk- 1/4 cup
•Oil and salt- as required
Fry and Grind:

•Cinnamon- a small piece
•Cloves-1
•Cardamom- 1/2
•Bay leaf- 1/4
•Coriander seeds- 1 spoon
•Red chili- 2
•Cumin seeds- a pinch
•Fennel seeds- a pinch
•Pepper corns- 4 or 5
Recipe:

1.Cut Onion, Capsicum and Baby corn. Keep aside.
2.Heat Oil in a pan and add Capsicum, saute till it turns soft or for 3 min.
3.Cook the cut baby corn in 2 cups of water with salt and lemon juice for 2 to 3 min. Then drain the Water.

4.Heat Oil in a pan. Add boiled Baby corns and fry for 5 minutes in low flame. Keep this aside.
5.Fry Cinnamon, Cloves, Cardamom, Bay leaf, Coriander seeds, Red chili, Cumin seeds,Fennel seeds and Pepper corns without any Oil. Fry till it turns dark in color or for 30 sec in low flame.
6.Dry grind all the fried ingredients without Water.
7.Heat Oil in a pan. Add ground items, Onion, Ginger Garlic paste and fry till Onion turns into light brown in color.
8.Then add Tomato puree and Turmeric powder, fry till it becomes dark in color.
9.Add a cup of water, fried Baby corns and Capsicum, cook for 3 minutes.
10.Finally add Milk and cook till it turns dry.

Paneer Butter Masala

My son is very fond of paneers..So i use to make him the following paneer recipe.
Goes well with rotis or chapathis.

Ingredients:
1 Cup - Paneer (cut into cubes)
1 No - Onion (chopped)
1 No - Large Tomato
10 No - Cashews
4 Tbsp - Cream
1 Tsp - Cumin seeds
1 Tsp - G/G Paste
1 Tbsp - Red chilly powder
1 /2 Tsp - Turmeric powder
1 Tsp - Garam masala
1 Tsp - Coriander powder
1 Tbsp - Kasturi Methi
2 Tbsp - Butter
Salt - to taste.
Method:
Grind tomato and cashew nuts together and set aside.
Heat butter in a kadai and fry the cubed paneer.
When the paneer is golden brown remove it from the kadai and set aside.
(Frying the paneer makes it crisp and enhances the flavor, you can avoid frying if you like the paneer to be soft)
Add Cumin seeds to the heated butter.
When the cumin seeds pop add the chopped onion and saute.
When the onion browns add the G/G paste,tomato-cashew paste, salt,garam masala, chilly powder,coriander powder,turmeric powder and stir well adding water as necessary.
cover and cook for 5 minutes and add cream, paneer and kasturi methi.
Cook for another minute and serve.