PALAK PANEER

 PALAK PANEER

One of the most popular ingredients in Indian vegetarian cooking has to be paneer or cottage cheese. So many different types of dishes are prepared in various parts of India using paneer. These days paneer has become even more popular as it is commonly available in shops as compared to some decades ago when it was generally made at home- quite laboriously, I may add. 

Elsewhere in this blog, you will find recipes for dishes made with Paneer, such as:- 

• Paneer Khurchan
• Paneer Methi Bhurjee
• Paneer Payesh

Spinach or palak as it is called in Hindi has many health benefits, as we all know.

Today's recipe combines both these ingredients and is called Palak Paneer. It goes great with rice and rotis. I have made different versions of this popular dish in the past. Today, I have adapted this from Palak Paneer in Sanjeev Kapoor Khazana. 

I am sure you will enjoy this as much as we do.

Ingredients:-

• Palak (Spinach),  2  bunches of medium size
• Paneer, (Cottage Cheese), 250- 300 gms
• Large -sized Onion, 1
• Green Chilli, 1 or 2
• Jeera (Cumin Seeds), 1 tsp
• Garlic, chopped, 1 tbsp
• Garam Masala Powder, 1/4 tsp
• Kasuri Methi (Dry Fenugreek Leaves), Powder, a large pinch
• Salt, to taste
• Oil, 2 tbsp

Method:-

Cut the paneer into 1 " cubes

Peel and chop the garlic cloves

Chop the onion and green chilli

Remove the palak leaves from their stems and wash them thoroughly 

Blanch the palak leaves by first immersing them in sufficient boiling water and after 1 minute transferring them to a bowl of ice cold water

Drain the palak leaves and place in a mixer jar

Add chopped green chilli and 1/2 cup of water and grind to a fine paste. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add the cumin seeds

When they sizzle, add the chopped onion  and sauté till it becomes translucent

Next add the chopped garlic, mix well and cook for 1 minute

To this add the freshly prepared palak-chilli ground paste, mix well and cook for 2 minutes

Add salt to taste, and garam masala powder

Gently mix in the paneer cubes and cook for 1 minute

Now add the finely crushed kasuri methi  and cook for another minute

Switch off the gas and transfer to serving bowl

Serve the Palak Paneer with rotis or jeera rice or fried rice

DRUMSTICK LEAVES CURRY

 DRUMSTICK LEAVES CURRY

In case you didn't know, drumstick leaves ( also known as Moringa Leaves) are considered to be super healthy. It can do you a lot of good in many ways as detailed in this article from PharmEasy. "Moringa Leaves- 16 Health Benefits You Should Know".

Decades ago almost every house in Bengaluru used to have a drumstick tree in their back yard. In my parents house we had one such tree so I have been used to dishes made with drumsticks and drumstick leaves since childhood. These days of course things are very different. Yet, if you can get hold of drumstick leaves, please do use them as often as you can. 

Elsewhere in this blog, you will find recipes for dishes made with drumstick leaves such as:-

• Murungai Keerai Poricha Kuzhambu from Tamilnadu
• Mashinga Palle Sanna Polo from our Konkani cuisine
• Nugge Soppina Rotti from Karnataka

Today's recipe is for a curry made with these health-filled drumstick leaves. I prefer to make this rather thick so that we can enjoy them with hot chapatis but you can adjust the consistency and make it more gravy- like to have with hot steamed rice. 

Do give it a try and let me know what you thought of this dish. 

Ingredients:-

• Drumstick/ Moringa Leaves, 2 cups
• Green Gram (Moong) Dal, 1/3 cup
• Turmeric Powder, 1/2 tsp
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Salt, to taste

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/3 cup
• Green Chillies, 2
• Cumin Seeds, 1 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chilli, broken into halves, 1
• Blackgram (Split Urad) Dal, 2 tsp
• Oil, 2 -3 tsp

Method:-

Remove the drumstick leaves from their stems 

Discard the stems -retaining only the very tender and small ones

Wash and chop the drumstick leaves. Keep aside

Finely chop the onion, chop the tomato and green chillies

Wash the moong dal and pressure cook in adequate water adding a little turmeric powder, for 3-4 whistles

Once the cooker cools, remove the cooked dal and mash it with the back of a ladle. Keep aside

In a small mixer jar, grind together fresh coconut gratings, chopped green chillies and cumin seeds to a smooth paste adding just the required amount of water. Keep aside

Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal  and broken red chilli and sauté till the dal changes colour

To this add the finely chopped onion and sauté till they turn translucent

Next add the chopped tomato and a little salt and turmeric powder and sauté till the tomato becomes soft and mushy 

When the tomato is cooked add the chopped drumstick leaves, mix well and add a little water

Cook the drumstick leaves on medium heat stirring from time to time

Do not cover this while cooking

Once the drumstick leaves are cooked, add the mashed dal and the ground paste prepared earlier

Mix well and add salt to taste

Add water as required to get the desired consistency

Cook for another 2-3 minutes

Switch off the gas and transfer the Drumsticks Leaves Curry to a serving bowl

Serve with rice, chapati, etc   

CUCUMBER PACHADI

 CUCUMBER PACHADI

From time to time, I make dishes using Yellow Cucumber. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Yellow Cucumber , such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Magge & Mashingasaang Koddel

Today's dish - Cucumber Pachadi- is from Kerala. It is made with both the ordinary cucumber and the yellow cucumber. I have made this with yellow cucumber today. This recipe  has been adapted from Vellarikka Pachadi from the popular website Veg Recipes of India.

We enjoyed this side dish with hot steamed rice and sambar.

Ingredients:-

• Medium-sized Yellow /Mangalore Cucumber, 1/2: or to yield 1 heaped cup when chopped
• Fresh Curds, 1 cup 
• Salt, to taste
  

To Be Ground To A Paste:-  

• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1/4 tsp
• Green Chilli, chopped, 1
• Mustard Seeds, 1/2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Dry Red Chilli, broken into halves,1
• Curry Leaves, 1 sprig
• Coconut Oil, 1/2 tbsp

Method:-

Wash and peel the yellow cucumber, cut it and discard the core and seeds

Beat the fresh curds well and keep aside

Cube the yellow cucumber and place it in a vessel 

Add 1/4 cup water and cook the cucumber on medium flame till it is almost done

It should get cooked yet remain firm

In a small mixer jar, grind together the coconut gratings, cumin seeds, mustard seeds and green chilli to a coarse paste adding just the required amount of water 

Add this ground paste to the cooked cucumber

Mix well and cook on low flame for 2 to 3 minutes 

Switch off the gas and allow this to cool

Once it is cooled add the beaten curds and mix well 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli and the curry leaves

Saute for a few seconds 

Pour this seasoning on to the cucumber pachadi

Transfer to serving bowl

Serve with hot steamed rice and sambar 

TOMATO KURMA

 TOMATO KURMA

Credit for introducing tomatoes to the world, it is said, should go to the Spanish who first brought it to Europe from South and Central America. It then spread to all parts of the world. Tomatoes have numerous health benefits as they are strong in lycopene as per this article in WebMD. 

We use tomatoes in so many dishes in our Indian cooking, be it from the South or the North of India.  Elsewhere in this blog, you will find recipes for dishes made with tomatoes, such as:-

• Tomato Saaru
• Tomato Peanut Chutney
• Red Bellpepper & Tomato Chutney
• Tomato & Carrot Soup

I have adapted today's recipe from  "Tomato Kurma" in Anusha's blog Tomato Blues. It is advisable to choose ripe and tangy tomatoes for best results when making this dish.

We loved this spicy and tangy South Indian accompaniment to hot idlis and idlis. You can adjust the spice level to suit your taste. 

Ingredients:-

• Tomatoes, (medium-sized), 4 
• Onion, (medium-sized), 2
• Cloves, (Laung), 2
• Cinnamon Stick, 1/2 inch piece
• Ginger Garlic Paste, 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp or to taste
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp- for garnish

To Be Ground To A Paste:-

• Coconut Gratings, 1/2 cup
• Fennel Seeds,(Saunf), 1/2 tsp
• Poppy Seeds, (Khus Khus), 1tsp 
• Green Chillies, 3-4 

Method:-

Wash and finely chop the tomatoes - to yield a little over 2 cups

Finely chop the onion - to yield about 1 cup

In a mixer jar, grind together the coconut grating, fennel seeds, poppy seeds and green chillies to a smooth paste adding just the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed pan, and when it gets hot add the cloves and cinnamon and sauté for 30 seconds or till they swell

Add the finely chopped onions and the ginger garlic paste

Saute till the onions turn slightly golden in colour and the raw smell of the ginger garlic paste goes 

To this add the salt to taste, turmeric powder, and chilli powder and mix well

Now add the finely chopped tomatoes and sauté till the turn soft and mushy

Next add 1 cup of water and bring to a boil

Lower the heat and let it simmer for 4-5 minutes 

Add the freshly ground paste prepared earlier and 1/2 cup of water and mix well

Cook on medium heat for about 5 minutes

Switch off the gas and transfer to serving bowl

Finally, garnish with finely chopped coriander leaves

Serve with idli, dosa, chapati

VAZHAKKAI PORIYAL

 VAZHAKKAI PORIYAL

Today's dish is from the State of Tamilnadu. Here Green/Raw Bananas are called "Vazhakkai" in Tamil. They are called "Kachcha Kela" in Hindi and "Balekayi" in Kannada. "Poriyal" is a stir fry of vegetables.

I frequently make dishes using raw/green bananas as they have numerous health benefits .

Elsewhere in this blog, you will find recipes using green/raw bananas such as:-

•  Swadisht Vegetable Rolls, 
• Chettinad Vazhakkai Curry,
• Kele Koddel from our Konkani cuisine.

I have adapted today's dish from "Vazhakkai Poriyal" in the popular cookery website Subbu's Kitchen. 

We enjoyed this as a side dish with hot steamed rice, rasam, and pappadam. 

Ingredients:-

• Raw/Green Bananas, 3 or about 500 gms
• Turmeric Powder, 1/4 tsp
• Salt, to taste

To Be Ground To A Powder:-

• Coconut Gratings, 3 tbsp
• Peppercorns, 1/2 tsp
• Byadgi Red Chilli, 1
• Cumin Seeds, 1/2 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chilli, 1
• Black Gram Dal (Split Urad Dal), 1 tsp
• Curry Leaves, 1 or 2 sprigs
• Asafoetida,(Hing),  1/4 tsp
• Oil, 2-3 tsp

Method:-

Wash and peel the raw bananas, cut off the two ends and chop the raw banana into cubes

Immerse the raw banana cubes in a vessel with adequate water to prevent discolouration, adding a little salt and turmeric powder 

Cook the raw bananas till they get done, taking care they are not overcooked. Remember that raw bananas get cooked very fast

Drain the excess water and keep aside

In a small mixer jar, dry grind the coconut gratings, Byadgi Red Chilli, peppercorns and cumin seeds together to a fine powder. Keep aside 

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till the dal changes colour

Next add the asafoetida, dry red chilli and curry leaves, mix well and sauté

To this, add the cooked raw bananas and mix well

Now add the freshly ground coconut- spice powder and mix so that the raw bananas get mixed well with the spice powder

Check for salt and add if required

Switch off the gas and transfer to a serving bowl

Serve the Vazhakkai Poriyal with hot steamed rice and rasam 

ALASANDE KALU GOJJU

 ALASANDE KALU GOJJU

Today's recipe is for an easy to make yet tasty side dish made with black-eyed beans, also known as black-eyed peas.

As you may know, Black-eyed beans are called Alasande Kalu in Kannada, Karamani in Tamil, Lobia in Hindi and Alasande Bi or Bugdo in my mother tongue, Konkani.

Black-eyed beans are highly nutritious and have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with black-eyed beans, such as:-

• Lobia Rassedar
• Spicy Karamani Sundal
• Bugdo and Kirla Ghashi

I have adapted this from a video for Alasande Kalu Gojju in the Namma Aduge Nimma Ruchi channel which specialises in cuisine from Karnataka. 

We enjoyed this with chapatis and I am sure you will like it too. 

Ingredients:-

• Alasande Kalu, (Black-eyed Beans), 1/2 cup
• Coconut Gratings, 2-3 tsp
• Jeera, (Cumin Seeds), 1/2 tsp
• Large-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Medium-sized Tomatoes, 2
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tbsp, or to taste
• Dhaniya Powder, (Coriander Powder), 1 tbsp
• Water, 1/3 cup + 1/3 cup
• Salt, to taste
• Oil, 1 tsp + 1 tbsp 

Method:-

Wash and soak the Alasande Kalu (black-eyed beans) overnight. It will increase in volume on soaking

Chop the onion, tomatoes, and coriander leaves. 

In a pressure cooker, cook the alasande kalu  in adequate water adding a little salt for 2-3 whistles

Once the cooker cools, remove the cooked alasande kalu and keep aside

Heat 1 tsp of oil in a kadhai and fry the coconut gratings till they turn slightly golden. Transfer to a plate and crush lightly with your fingers. Keep aside. 

In the same kadhai, heat 1 tbsp of oil and on medium heat add the cumin seeds

When they sizzle add the chopped onion and sauté till it becomes slightly golden in colour

To this add the ginger garlic paste,  reduce flame and fry till the raw smell goes

Next add the chopped tomatoes and a little salt. Cover with a lid and cook on high flame for 1-2 minutes till the tomatoes become mushy 

Add turmeric powder, chilli powder, coriander powder and mix well

Add 1/3 cup of water and cook on medium heat till it gives off a good aroma 

Cook for 1 minute 

Add  another 1/3 cup of water and the cooked black-eyed beans

Mash some of the cooked beans with the back of the ladle- this helps in making the gravy more thick

Check for salt and add if required

Bring to a boil and add the roasted and crushed coconut gratings and coriander leaves

Mix well and cook covered for another 2 minutes

Switch off the gas and transfer to a serving bowl

Serve the Alasande Kalu Gojju with chapatis or dosa

CAPSICUM MASALA PORIYAL

 CAPSICUM MASALA PORIYAL 

Capsicum is a popular vegetable that is available in three colours: red, green, and yellow. Thanks to its bright colouring, we can use this to make dishes which are attractive to look at and yummy to taste. This versatile veggie can be used to make a wide variety of dishes.

In the United States, what we call Capsicum in India is referred to as Bell Pepper. This is called Shimla Mirch in Hindi and Donne Manasinakayi in Kannada.  

Capsicum is said to have several health benefits.

Elsewhere in the blog you will find recipes for dishes made with capsicum, such as :-

• Tilli Phalli Shimla Mirch 
• Kadhai Paneer With Bellpepper
• Capsicum Raita

Today's recipe is for an easy to make and visually attractive side dish made with capsicum /bell pepper of three colours. This has been adapted from Capsicum Masala Poriyal  by Padma Veeranki in the popular website Archana's Kitchen. 

 I made this in the US when we entertained some friends and it was very much appreciated. It tasted great.

Ingredients:-

• Capsicum (Red, Yellow and Green) 3
• Mustard Seeds, 1 tsp
• Onion, 1
• Curry Leaves, a sprig
• Salt, to taste
• Oil, 1 tsp
• Coriander Leaves,  2 tbsp, for garnish

For the Masala Powder:-

• Roasted Peanuts, 1/2 cup
• Fresh Coconut Gratings, 1 tbsp
• Byadgi Dry Red Chillies, 4
• Garlic Cloves, 3
• Cumin Seeds, 1 tsp

Method:-

Wash the capsicum, cut them into cubes after removing the stalk and core

Chop the onion

Finely chop the coriander leaves

If you don't have roasted peanuts readily available, dry roast the peanuts in a kadhai on medium heat.

Allow the roasted peanuts to cool, de-skin  and keep aside

In a mixer grinder,  dry grind together the roasted peanuts, coconut gratings, Byadgi dry red chillies, garlic cloves and cumin seeds to a coarse powder, and keep aside

Heat the kadhai, add 1 tsp of oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté

Next add the chopped onions and sauté till they are translucent

To this add the cubed capsicum and salt to taste. Stir fry for 4-5 minutes

Now add the freshly ground powder you have prepared and sauté for 5 minutes till the capsicum is well coated with the masala powder

Take care not to overcook the capsicum. They should be cooked yet remain crunchy. 

Switch off the gas and transfer the dish to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve the Capsicum Masala Poriyal hot as a side dish with the main meal