PANEER MASALA

 PANEER MASALA

Paneer ( Indian Cottage Cheese) is probably the most popular dish in many Indian cuisines. Wherever you travel in India almost every restaurant will have some dishes made with paneer. Likewise, it remains a favourite in most Indian homes. 

Earlier, we used to make paneer at home ourselves but these days, especially in the cities, paneer is bought off the shelf from most stores.  It is made and sold by many reputed brands. Nowadays paneer has become more popular since people - especially vegetarians- have become more conscious of their need to have sufficient protein in their diets.

I recently came across this informative article in the website of Modern Diagnostics . It gives in detail the amount of protein etc contained in paneer and its various health benefits. 

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

• Palak Paneer
• Shahi Paneer
• Paneer Tawa Fry
• Chatakedar Paneer

Today's recipe is for a simple yet tasty dish that I make often at home. We generally have this with hot rotis. Please try it out and let me know how it was for you! 

Ingredients:-

• Paneer, 200 gms
• Onion, medium-sized, 1
• Tomatoes, medium-sized, 2
• Cumin Seeds, (Jeera), 1/2 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Sugar, 1 tsp
• Kasuri Methi, 1 tsp
• Garam Masala Powder, 1/2 tsp
• Fresh Cream, 2 tbsp
• Salt to taste
• Oil, 2 tbsp

Method:-

Cut the paneer into cubes

Peel and finely chop the onion

Cut the tomatoes and grind them in a small mixer jar to make a puree

Finely chop the coriander leaves

Heat oil in a thick-bottomed kadhai, when it gets heated add the cumin seeds, saute till it changes colour

Now add the finely chopped onions. Saute till they turn slightly golden in colour

Next add the tomato puree and mix well

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

Mix well so that the spices, onions and tomato puree get well blended together

Add 1 tsp of sugar which will give a little sweetness to the dish 

Crush the kasuri methi lightly between your palms and add to the mixture

Mix in the garam masala powder 

Add a little water to get a gravy like consistency

Next, add the cubed paneer, mix well and let the mixture come to a boil

Reduce the flame and let it simmer for 2-3 minutes 

Now add the fresh cream and mix well 

Switch off the gas and transfer the Paneer Masala to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve the Paneer Masala with hot rotis

MASALA IVY GOURD

 MASALA IVY GOURD

Ivy Gourd is a commonly available vegetable in India. It is Kundru or Tindora in Hindi, Thondekayi in Kannada, Dondekayi in Telugu, and Tendle in my mother tongue Konkani.

With its low calories and high fibre, ivy gourd has many  health benefits

 I make dishes using ivy gourd quite often so elsewhere in this blog you will find recipes for dishes such as:-

• Tendle Talasani, 
• Stuffed Tindora Masala.
• Tendle Bhuthi 
• Thondekayi Yennegayi 

Today's recipe has been adapted from Dondakaya Vepudu in Subbu's Kitchen. 

I tried it out recently. It was very tasty as a side dish which went well with our meal of hot steamed rice and rasam.

Ingredients:-

• Ivy Gourd, 300 gms
• Turmeric Powder, 1/4 tsp
• Peanuts, 1/4 cup
• Salt, to taste
• Oil, 1 tsp for roasting the peanuts

For the Masala Powder:-

• Coriander Seeds, 1 tbsp
• Split Bengal Gram/Channa Dal, 1 tbsp
• Byadgi Red Chillies, 4
• Cumin Seeds, 1/2 tsp
• Dry Coconut /Copra gratings, 2 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal/ Urad Dal, 2 tsp
• Curry Leaves, a sprig
• Oil, 2 to 3 tbsp

Method:-

Wash the ivy gourd, snip off the two ends and cut the ivy gourd length wise into strips

In a pan, heat 1 tsp of oil and roast the peanuts till they develop spots and become crisp. Keep aside.

Heat a thick bottomed kadhai and dry roast coriander seeds till they become fragrant, then add channa dal, Byadgi red chillies and cumin seeds and roast on medium flame till the dal changes colour

Switch off the gas and remove the roasted ingredients to a plate and allow them to cool

Transfer the cooled ingredients to a mixer jar and grind to a coarse powder  - this forms the masala powder. Keep aside. 

In the same kadhai, heat 2 to 3 tbsp of oil and on medium heat add the mustard seeds

When they splutter, add the urad dal and fry till the dal changes colour then add the curry leaves

To this add the sliced ivy gourd, turmeric powder and salt to taste. Mix well

Fry on high heat, stirring from time to time, for about 5 minutes

Reduce the flame and cover and cook, stirring occasionally till the ivy gourd gets done yet remains crunchy 

Now add the freshly ground masala powder, mix well till the ivy gourd gets blended well in the ground masala

Check for salt and add if required

Next add the roasted peanuts  and mix well

Switch off the flame

Transfer to a serving bowl and serve the Masala Ivy Gourd as a side dish with rasam and hot steamed rice

SWEET POTATO FRY

 SWEET POTATO FRY

As you must know, besides their distinctive flavor, sweet potatoes have many health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

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

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious stir fry of sweet potato which goes great as a side dish with hot steamed rice and rasam. I have adapted this from Sweet Potato Fry in the YouTube video by Dindigul Food Court. 

We enjoyed this very much and hope you will too! 

Ingredients:-

• Sweet Potato, 500 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 and 1/2 tsp
• Onion, small sized, 1
• Garlic Cloves, 3
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Kashmiri Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:-

Snip off the ends of the sweet potatoes and wash them thoroughly 

Chop the onion and green chilli

Crush the garlic cloves

Pressure cook the sweet potato in adequate water adding a little salt for one whistle

Once the cooker cools, check to ensure the sweet potato is cooked yet remains firm

(Make sure it does not get overcooked) 

Remove from the cooker, peel off the skin and cut them into cubes

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

Once they splutter, add the cumin seeds and when they sizzle add the urad dal and saute till the dal turns golden brown

To this add the chopped onion, crushed garlic cloves, curry leaves, and chopped green chilli

Saute till the onion turns translucent

To this add the boiled and cubed sweet potato, mix well and saute

Now add salt to taste, chilli powder, coriander powder and turmeric powder

Mix well and cook uncovered on medium/low flame for about 5 minutes till the sweet potato gets well blended with the spices

Switch off the gas and transfer to a serving bowl

Serve as a side dish with hot steamed rice and rasam 

BROCCOLI KI SUBJI

 BROCCOLI KI SUBJI

Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

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

• Broccoli & Almond Soup
• Broccoli Bell Pepper Stir Fry 
• Broccoli Stir Fry

Today's recipe is for Broccoli ki Subji- a side dish made with broccoli - in the North Indian style.

I have adapted this from the YouTube video Broccoli Ki Subji in Hindi by Chef Ashok 

We had this for lunch yesterday and it was quite delicious with hot rotis! 

Ingredients: 

• Broccoli, 500 gms
• Onions, 2
• Tomato, 1
• Fresh Curds, 2 tsp
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Garlic, chopped, 1 tsp
• Ginger Garlic Paste, 1/2 tsp
• Green Chillies, chopped, 1 tsp
• Whole Spices: 1-2 bay leaves; 1 black cardamom;  1 clove ( laung) ; 1 " stick cinnamon; 1 small cardamom; 1/2 tsp cumin seeds;
• Salt, to taste
• Fresh Coriander Leaves, finely chopped
• Oil, 1 and 1/2 tbsp
• Butter, 1 cube

Method:-

Wash the broccoli and break them into small florets

Chop the stalk and retain only the tender parts 

Steam the broccoli florets and the tender stalk for 3-4 minutes

Peel and chop the onion, chop the tomato, garlic and green chillies

In a thick bottomed kadhai, heat oil and add the whole spices listed above, one by one and saute 

To this add the chopped garlic and saute on medium heat till it gives off a good aroma and changes colour

Next add the chopped onion, a little salt and saute till the onions become slightly golden 

To this add the ginger garlic paste and the chopped green chillies and saute till the raw smell goes

Add the turmeric powder and chilli powder and mix well

Now add the chopped tomato and a little salt and a little water

Cook covered on medium heat till the tomatoes become soft and mushy

Add the coriander powder, cumin powder and kasuri methi and mix them well with the cooked tomato

Mix in the fresh curds and cook on high flame

To this add the steamed tender parts of the broccoli stalk, and cook on low flame for 3-4 minutes

Next add the steamed broccoli florets and cook till it gets well blended with the masala

Cover and cook on low flame for about 2 minutes ( add a little water to get a gravy like consistency if you desire)

Finally add the cube of butter and mix well 

Garnish with the finely chopped coriander leaves

Switch off the gas and transfer to a serving bowl

Serve the Broccoli ki Subji with hot rotis, chapatis

BROCCOLI & GREEN PEAS KURMA

 BROCCOLI & GREEN PEAS KURMA 

Broccoli ( pronounced with the second "o" being silent) is a vegetable which belongs to the same family as cauliflower. It ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

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

• Broccoli and Potato Stir Fry 
• Broccoli Garlic Stir Fry 
• Broccoli and Almond Soup 

Today's recipe is for Broccoli & Green Peas Kurma - a yummy dish which goes great with chapatis and rotis. 

Ingredients:-

• Broccoli, medium sized, 1 
• Green Peas, 1/2 cup 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Large sized Onion, 1
• Tomatoes, 2
• Chilli Powder, 1/2  tsp 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For the Kurma Masala: 

• Fresh Coconut Gratings, 3/4 cup
• Green Chillies, 3
• Ginger, 1/2 " piece
• Garlic Cloves, 3-4 
• Fried Gram, 1 tbsp
• Poppy Seeds, 1 tsp
• Cinnamon, 1 small stick
• Fennel Seeds, 1/2 tsp

Method:-

Wash the broccoli and break them into florets, cut the tender parts of the stalk and discard the rest

Steam cook the broccoli florets for about 5 minutes- this helps in the broccoli retaining its nutrients and colour

Separately, cook the tender stalks of the broccoli

Wash and cook the green peas 

Finely chop the onion, tomatoes and coriander leaves

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water

Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

Then add the chopped onion and sauté till it becomes translucent

Next add the chopped tomatoes and a little salt

Mix well and cook till the tomatoes becomes soft and mushy

Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked green peas and the cooked stalks of the broccolli

Next add the freshly ground masala 

Add water to get a gravy-like consistency, 

Add salt to taste and and mix well

Bring this to a boil then add the steamed broccoli florets 

Lower the heat and allow it to simmer for 2-3 minutes

Switch off the gas and garnish with finely chopped fresh coriander leaves 

Transfer to serving bowl

Serve the Broccoli & Green Peas Kurma with chapatis, rotis etc 

TENDLI KI SUBZI

 TENDLI KI SUBZI

A frequently used vegetable in my house is Ivy Gourd. We use them in a wide variety of dishes. Ivy Gourd is commonly available all over India. It is called Tindora in Hindi and Tendli/Tondli in Marathi, Tondekai in Kannada, and Tendle in my mother tongue, Konkani. In Bengal and Odisha it is known as Kundru.

This article in Lybrate explains the health benefits of Ivy Gourd. 

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

• Thondekayi Palya
• Tendle Talasini 
• Tendle Bhuthi
• Tindora Masala

Today's recipe is for an easy to make side dish which I have adapted from the YouTube video Kundru Ki Sabzi in the Home Cooking Show.

We had this for lunch yesterday and enjoyed it. Do try it out for yourself! 

Ingredients:-

• Tendli ( Ivy Gourd), 500 gms
• Channa Dal, 1 tbsp
• Peanuts, 1 tbsp
• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Cumin Seeds, 1 tsp
• Asafoetida Powder, 1/4 tsp
• Medium-sized Onion, 1
• Garlic Cloves, 15
• Curry Leaves, a sprig 
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 2 tsp
• Water, 1/4 cup
• Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the Tendli and snip off both the ends. Cut into length-wise strips

Dry roast the peanuts, allow it to cool and de-skin them 

Chop the onion

Peel and lightly crush the garlic cloves

To make the masala powder: Dry roast the channa dal and the roasted peanuts till the channa dal turns golden. Allow it to cool transfer to small mixer jar

Grind to a powder. Keep aside.

Heat oil in a thick bottomed kadhai, and on medium heat add the mustard seeds and when they splutter add the urad dal and cumin seeds 

Saute for a few seconds till the dal changes colour

Now add the asafoetida powder and saute for a few seconds 

Add the chopped onion and saute till they become translucent 

To this add the lightly crushed garlic and curry leaves and saute till it gives off a good aroma

Next add the tendli strips and saute for 5 minutes 

Add salt, turmeric powder and chilli powder. Mix well.

Cover and cook on medium heat for 5 minutes stirring from time to time

Once the Tendli is fully cooked and the excess water has evaporated, check for salt and add if required 

Finally mix in the freshly ground masala powder and saute till it gets well blended with the Tendli 

Switch off  the gas and transfer to serving bowl

Serve hot as a side dish with rice or chapati 

 

SWEET POTATO SABZI

 SWEET POTATO SABZI

In addition to their distinctive flavor, we know that sweet potatoes have several health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

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

• Mergole- Sweet Potato Payasu 
• Sweet Potato Tikkis
• Sweet Potato Stir Fry 

Today's recipe is for an easy to make side dish made with sweet potatoes, which can also be had as a snack. I have adapted this from " Sweet Potato Sabzi" in the YouTube video by Chef Anupa in Sanjeev Kapoor Khazana. 

We tried this out recently and loved this dish which can be made in a jiffy. 

Ingredients:-

• Sweet Potato, 500 gms 
• Cumin Seeds, 1 tsp
• Green Chillies, slit, 3
• Curry Leaves, a sprig
• Roasted and Crushed Peanuts, 3 tbsp + some for garnish
• Chilli Powder, 1/2 tsp
• Lemon, juice of 1/2 lemon 
• Fresh Coriander Leaves, finely chopped, 2 tbsp
• Fresh Coconut Gratings, 2 tbsp + some for garnish
• Oil, 2 tbsp
• Salt, to taste

Method:

Wash the sweet potatoes thoroughly, boil them in a cooker with adequate water for 1-2 whistles. Peel  them once they are cool enough to handle

Cut the boiled sweet potatoes into even- sized cubes and keep aside. 

Dry roast the peanuts on medium heat till they crackle and they brown. Allow this to cool and de-skin the roasted peanuts. Crush them to a coarse powder. Keep aside. 

Scrape the coconut and keep the gratings aside

Finely chop the fresh coriander leaves

Heat oil in a thick- bottomed kadhai, add cumin seeds and saute till they sizzle and change colour

Lower the heat add the slit green chillies and curry leaves. Saute for a few seconds

To this add the boiled sweet potato cubes and mix well

Add 75 % of the crushed peanuts ( keeping some aside to garnish) and salt to taste and mix well

Let it cook on medium heat till the sweet potatoes get slightly browned 

Now mix in the chilli powder 

Switch off the gas and squeeze the juice of half a lemon and mix well

Add the coconut gratings and coriander leaves. Mix well

Transfer to a serving bowl and garnish with  finely chopped coriander leaves and coconut gratins and the remaining roasted peanuts

Serve hot as a side dish or a snack