Thursday, December 30, 2010

Paneer and cashew Kheema

My last post for the year. I can't believe that one year has just flown by. I am posting this recipe in a hurry as I am scheduled to travel in two hours time. Hence, please excuse me for the photograph. It was the best I could do.

This curry has become my favourite paneer dish. It is a beautiful amalgamation of flavours and textures. The infusion of poppy seeds lends the curry the characterstic sweet flavour and the body.


Paneer and cashew Kheema recipe:
Preparation time- 20 mins
Cooking time: 20 mins
Serves- 4

Ingredients:

Paneer- 200gms, grated
Cashew- 20-25, chopped and toasted
Onion- 2 large, blanched and pureed
Tomatoes- 3, blanched and pureed
Ginger- garlic paste, 1tbsp
Jeera- 1/2tbsp
Haldi- 1/4tsp
Red chilli powder- 1/2tsp
Dhania or coriander seed powder- 1tsp
Poppy seeds- 1tbsp, roasted and powdered
Salt- to taste
Sugar- 1/2tsp
Make a powder of- 3 cloves, 1" piece of cinnamon, and 2 cardamom
Bay leaf- 1
Oil/ ghee- 2 tbsp
Kasuri methi- 1/2tbsp
Coriander leaves to garnish

Method:
  • Heat oil in a pan and add the jeera and bay leaf.
  • Once it pops add the cloves, cinnamon and cardamom powder and saute for a min.
  • Add the powdered poppy seeds and stir.
  • Add the onion puree and fry for a min.
  • Add the ginger- garlic paste and fry for a min more
  • Stir in the tomato puree and fry for two mins
  • Add the turmeric, chilli powder, sugar, coriander seed powder and fry for 3-4 mins
  • Add the kasuri methi and saute for a min
  • Add the grated paneer and mix thoroughly.
  • Stir in the salt and toasted cashew and bring the mixture to a boil.
  • Garnish with coriander leaves and serve hot with rotis.
Wishing all the viewers of this blog a very HAPPY NEW YEAR!!!

Tuesday, December 21, 2010

It's raining awards again!!!

The past  10 days have been extremely hectic and for me.The weird thing is that, I just can't remember how soon the past week has flown by. That was because my baby sis was with me and I was kinda back to my premarital days. We were having these endless conversations and roaring laughters. There were a 100 games of uno and of course there were a couple of cat fights as well. Guess somethings never change. Thank God for that!!! Amidst all these girlish activities, I never realized how the week sped by and all of a sudden it was time for my sis to leave. Our eyes were filled with unbid tears. The strange thing was even my little one seemed to know that she was leaving and even she began to cry. Departure is indeed a sweet sorrow. 

After all this, it flashed to me that that I have not accepted the versatile blogger award and the Sunshine award that was conferred to me by indian spice magic and Sayali of spicemantra respectively. Thank you for the awards guys. I'm deeply humbled and honored. More than these awards it is the thought behind them that is so touching. Thank you once again.

I know that as per the rules I should be sharing these awards with 10 blogger friends. But I feel that each of my fellow blogger is versatile in their own way and without the versatality, it is not possible to share such amazing recipes. Therefore, I'm sharing these two awards with all my blogger friends. Kudos and thank you to all of you for being such great inspiration. Especially to me.


Wednesday, December 15, 2010

Mushroom and Paneer pulao

I was never a big fan of mushrooms. I would'nt touch mushrooms unless it was camouflaged in something like in a pizza. But all of that changed when my mom made this Pulao on Sunday. It tasted divine just out of this world. I asked her for the recipe and decided to post this for the Tue book marked event. So here goes the recipe.


Mushroom Paneer Pulao Recipe:
Preparation time: 20mins
Cooking time: 15mins
Serves- 4

Ingredients:

Button mushrooms, quartered-10-12
Basmati rice- 2cups, soaked
Oil-4tbsp
Onion- 1 med, thinly sliced
Ginger-Garlic paste- 2tsp
Turmeric powder-1/2 tsp
Coriander seed powder- 2 tsp
Red chilli powder-1/2 tsp
Dried fenugreek leaves (kasoori methi)-2 tsp
Salt-to taste
Cottage cheese (paneer)- 1 cup, cubed
Fresh coriander sprig- A few

METHOD:
  • Soak the oyster mushrooms in half a cup of water. 
  • Drain the oyster mushrooms and chop. Reserve the water in which they were soaked.
  • Heat two tablespoons oil in a non stick pan. Add the onion and garlic and sauté for two minutes. 
  • Add both the mushrooms and sauté till lightly coloured. 
  • Add the turmeric powder, crushed coriander seeds, red chilli powder, kasuri methi and salt and mix. 
  • Add rice, one and half cups of water and the water in which the mushrooms were soaked. 
  • Reduce heat to medium, cover the pan and cook till the rice is done.
  • Heat the remaining oil in another non stick pan. Add the paneer cubes and sauté till lightly golden. 
  • Drain and set aside. Garnish the rice with the fried paneer and coriander leaves and serve hot.   
This recipe is my contribution to Aipi and Priya's Tues day bookmarked event



Friday, December 10, 2010

Aloo Anardana paratha

 
I'm back after a long hiatus. And I can't tell you all how good it  feels to post something after this long. I've been wanting to post this recipe since the day I came to know about the cooking with Anardana seeds event on Priya's blog.But then I could not post this recipe because of my hectic travel schedule. It was by sheer accident that I noticed that the last date for the event was today and I just hurried to make the post. 


This paratha is a family favourite. The addition of anardana powder lends a tart and pungent flavour to the traditional aloo paratha. Try this and I'm sure you'll not be disappointed.

Aloo Anardana paratha recipe:
Preparation time: 20mins
Cooking time:20 mins
Makes- 8 parathas

Ingredients:
For the outer covering:
Wheat flour- 2 cups+ 3tbsp to dust
Salt- 1/2tspn
Water to knead the dough
Oil- 2tsp
For the Stuffing:
Potatoes: 2med, boiled, peeled and mashed
Anardana or pomegranate seeds- 1tbsp
Roasted Jeera powder- 2tsp
Onion chopped- 1/2med
Fresh coriander leaves-2tbsp
Kalonji- 1/2tsp
Salt- to taste
Green chilli- 1, finely chopped
Red chilli powder- 1/2tsp
Ghee to shallow fry

Method:
For the covering:
  • In a large bowl, mix the wheat flour and salt. Rub the oil into the flour and mix thoroughly.
  • Gradually add water and knead the flour mixture into a soft pliable dough. Cover and keep aside for 10-15mins
For the filling:
  • In large bowl mix all the ingredients for the filling and mix well.
  • Divide the mixture into 8 equal portions and keep aside.
To proceed:
  • Divide the dough into eight equal portions. Take one portion of the dough and using the wheat flour to dust, roll out the dough into a circle of 3"- 4" in diameter.
  • Place a portion of the filling in the center of the dough and gather the edges and cover the filling.
  • Roll the dough again into a circle of 8" to 10" in diameter and cook the paratha on a tawa or a girdle on both sides using a little ghee till pink spot appears on both sides.
  • Repeat for remaining dough and stuffing.
  • Serve hot with curds or accompaniment of your choice.
This recipe is my contribution to CWS- Anardana event which was started by Priya and which is now hosted by Jayashree Ravi












Thursday, November 25, 2010

Simple Cabbage and corn stir fry

A lot has happend since the past two days. Well more than two days actually. I have been busy preparing for my journey to India and today I cannot believe I am here. Initially, I was a nervous wreck as I was travelling alone with my little one. I had all kinds of doubts in my mind and I packed purvi's food like as though I was expecting a draught or a famine. But thankfully, the flight was on time and apart for some minor sniffles purvi behaved well. I could'nt have asked more from a 17 month old. Could I?

I arrived in bangalore in the morning today and since I've become blog-a-holic, I decided to make a post from here. This one is a simple stir fry that I make often.A hassle free and tasty recipe that can be enjoyed either with rice or rotis.


Cabbage and corn stirfry recipe:
Preparation time: 15min
Cooking time: 15mins
Serves: 4

Ingredients:
Cabbage- 1/2 med, chopped fine
Corn kernels- 1cup
Green chillies- 1-2, chopped fine
Oil- 2tbsp
Channa dal- 1tsp
Urad dal- 1tsp
Mustard- 1/2tsp
Turmeric- 1/4 tsp
Hing- A pinch
Curry leaves- 1sprig
Salt to taste

Method:
  • Par boil cabbage and corn kernels and keep aside.
  • Heat oil in a pan and add the mustard seeds
  • Once the mustard pops add the channa dal and urad dal and fry till they turn brown
  • Add the hing and curry leaves and saute till the curry leaves turn crisp.
  • Add the turmeric and green chillies and stir
  • Add the boiled cabbage and conrn and saute for min.
  • Add salt and mix well. Serve hot with rice or rotis.

Tuesday, November 23, 2010

Homemade baby food



This one is for all those tiny tots who have just started their first solid food. This recipe was given or should I say prescribed by Purvi's paediatrician and I must say that this is the best thing that any doctor can prescribe. This is definitely time consuming but it is rewarding as well. This mixture of sprouted whole grains and nuts is a tasty and power packed food to be introduced to the baby. 
Since the ragi and wheat are sprouted, their nutrient content is increased ten fold. As there are four types of grains involved, it ensures that the baby gets used to a myriad of tastes. The other best part about this mixture is, it allows you to experiment with a lot of flavours. You can make this either salty or sweet. The weaning period can be difficult for both the mother and the baby. This recipe made the introduction of solid food to my baby relatively easy for me. I hope it does the same for you and your baby as well. 



Homemade baby food recipe:
Preparation time: 2-3days, approximately
Ingredients:
Rice- 1 cup
Wheat- 1cup
Moong dal- 1cup
Ragi/ finger millet- 1 cup
Elaichi/ cardamom- 10, powdered
Nutmeg powder- 3/4tsp
Almonds- 15, blanched, peeled and dried





Method:
  • Wash and soak the wheat and ragi in separate containers for 6-8 hrs
  • Drain the water and place the grains in separate muslin cloths and tie them to a horizontal surface
  • See to it that the cloth is wet and keep sprinkling water from time to time. It takes about 1-2 days for the grain to sprout completely.
  • Wash the rice and the moong dal togoughly and drain. 
  • Mix the rice and moong dal along with the the sprouted grains and dry them in the shade for 4-6 hrs or till completely dry.
  • Roast the dried grains in a thick bottomed vessel on a low flame till the grains are fragrant and well toasted. See to it that the grains are not over toasted or burnt.
  • Cool the grain mixture completely and grind them along with the dried almonds in the mixer to a fine powder.
  • Pass the mixture through a fine sieve to separate the large particles.
  • Grind the large particles again to a fine powder and sieve.
  • Repeat the process till all of the grain mixture is ground to a fine powder.
  • Mix the powdered elaichi and nutmeg powder to the grain mixture and store in air tight containers.

For the porridge:

Ingredients:
Malted grain mixture- 1-2tspn
Brown sugar/ Jaggery- 2tsp
Ghee- 1tsp
1 deseeded date or 1tsp of date syrup (optional)
Milk- 1/2cup

Method:
  • Mix all the ingredents except milk in a bowl and make a think paste by adding some boiling water.
  • Bring milk to a boil, and add the prepared paste. 
  • Cook for a min till the desired consistency is achieved. Serve warm
Note
  • Seive the ground mixture in a cheese cloth for the first couple of weeks and then make the mixture coarser with  each passing week. This will ensure that your child gradually gets used to chewing and gets ready for adult food
  • You can try adding different flavourings like, pureed banana or apple.
This is my contribution to Aipi's book marked recipes







Friday, November 19, 2010

Chutney pudi


Chutney pudi aka lentil spice mix is a very common spice blend among the kannadigas. You would'nt pass a kannadiga household who would not have a stock of this powder. This powder goes great with Dosas, idlis, chapatis, and rice. It just takes a few minutes to prepare and stays fresh for almost 3mnths. So try this and recipe I'm sure even you will start stocking this spice mix :)


Chutney pudi recipe:
Preparation time: 10 mins
Cooking time: 15 mins
Makes about 3 cups

Ingredients:

Channa dal or bengal gram- 1 cup
Urad dal or black gram- 1 cup
Grated dry coconut- 3/4 cup
Kashmiri Red chillies- 12-15
Tamarind- Small Lime sized
Jaggery- Lime sized or to taste
Curry leaves- 2 sprigs
Hing- 1/4 tsp
Salt to taste
Oil- 1tbsp

Method:

  • Dry roast the chana dal and urad dal till brown and brittle and keep aside
  • Dry roast the grated coconut till slightly brown and keep aside.
  • Heat a tsp of oil and fry the tamarind for a min and keep aside
  • Heat another 2tsp of oil and add the hing, red chillies and the curry leaves and fry till crisp.
  • Turn off the heat and add the tamarind and the roasted lentils and mix thoroughly.
  • Cool the mixture thoroughly and grind the mixture along with salt and jaggery to a coarse powder.
  • Add the roasted coconut and grind again.
  • Cool and store in air tight containers.

Thursday, November 18, 2010

Broad beans curry


This recipe has been lying in my drafts for a long time now. I could not post this earlier because I could not take any pictures of this favourite curry of mine.  I would either be too hungry or too busy to take the shots. However, today I managed to take these shots inspte of all the severe hunger pangs. :)

This recipe is from my ajji's (grand mother) kitchen. She makes this curry so well that even after all these years, my grand father fondly remembers the way she had made this when they were no newly married. Sweet isn't it? This curry is an everyday ordinary curry with extra ordinary flavours. I know there are quite a few who do not favour these beans. But believe me, One bite of this curry and I'm sure you will become a broad beans lover.


Broad beans curry recipe:
Preparation time: 15mins
Cooking time:15 mins
Serves- 4

Ingredients:
Broad beans: 1/4kg, stringed and chopped into bite sized pieces
Onion- 1 large, chpped fine
Tomato- 2 chopped fine
Tamarind pulp- 1tbsp
Tuermeric- 1/4tsp
Oil- 2 tbsp
Jeera- 1 tsp
Hing- 1 pinch
Curry leaves- 1 sprig
Salt to taste
Jaggery- Lime sized
Curry powder- 2-3 tbsp

Method:
  • Heat oil in a wok and add the jeera.
  • Once they pop, add the onion and saute till transclusent
  • Add the tomato and saute for a min.
  • Add the turmeric, salt, jaggery and the tamarind pulp and saute for a min more.
  • Add the broad beans and  fry for 5 mins. 
  • Cover the wok with a plate and allow the broad beans to cook for 10 mins until all the water is absorbed
  • Add the curry powder and mix thoroughly.
  • Check for salt and serve hot with rice or rotis.

Tuesday, November 16, 2010

Roasted eggplant and tomato dip





Today's spot light is on our very own sailu of sailu's food. I had got this recipe from her blog a few months back and this dish has become a favourite at our place. The flavours of the roasted brinjal and the tomatoes blend together beautifully making this chutney absolutely irresistable. This curry is a breeze to prepare and it can be had with either rice rotis or as a dip. Now is this another version of babaghanoush???



Roasted eggplant and tomato dip recipe:
Preparation time: 10 mins
Cooking time: 10 mins+ roasting time
Serves: 4

Ingredients:
Eggplant- 1 large
Onion- 1 Chopped fine
Tomato- 2, chopped fine
Ginger- 1" piece, grated
Green chilli- 1, chopped
Turmeric powder- 1/4tsp
Paprika powder- 1/2tsp
Coriander powder- 1/2tsp
Oil- 2tbsp
Mustard- 1/2tsp
Jeera/ cumin- 1/2tsp
Hing- a pinch 
Salt- to taste
Coriander to garnish

Method:
  • Grease the eggplant with some oil and roast over a low flame.
  • Once the eggplant is completely black, take off the heat and cool.
  • Peel the skin and mash the pulp and keep aside.
  • Heat oil in a wok and add the mustard seeds.
  • Once they pop, add the jeera and hing and fry till the jeera turns brown
  • Add the onion and the green chilli and saute till the onion turns pink.
  • Add the grated ginger and saute for a min more.
  • Add the chopped tomato and stir.
  • Add the salt, tuermeric, paprika powder and coriander seed powder and saute for 2 mins
  • Add the mashed eggplant and saute for 5 mins more.
  • Take off the heat and garnish with coriander leaves.
  • Serve hot with rice or rotis.
This recipe is my contribution to Aipi's book marked recipes event

Monday, November 15, 2010

Eggless African millet( ragi) and chocolate muffin



This cake/ muffin has been in my "to do" list for a long time now. The reason for the procrastination was that I was trying to make this cake a wee bit healthier. The idea of incorporating ragi into this muffin came from here. And credit for the rest of the recipe goes to this lady here. Except for the addition of baking soda and butter, the recipe remains the same. The cake came out extremely well. It is actually very hard to tell that there is ragi in the cake. The Chocolate flavour camouflaged the taste of the ragi pretty well. As far as the texture is concerned, it is spongy, moist, and dense. All in all I would like to say that this is one recipe where super tasty and relatively healthy at the same time. 


Ragi and chocolate muffin recipe:
Preparation time- 20mins
Baking time- 30-40 mins
Makes- 12- 14 muffins

Ingredients:
Ragi flour- 1 cup
Maida or all purpose flour- 1cup
Baking powder- 2tsp
Baking soda- 1/4tsp
Cocoa powder- 1tbsp
Vanilla essence- 1tsp
Condensed milk- 1 tin or 400 ml
Milk- 1 cup
Butter- 3-4 tbsp, melted

Method:
  • Sift the ragi, maida, baking powder, Cocoa and baking soda in a bowl.
  • In another bowl, mix the condensed milk, milk, vanilla essence and the melted butter and mix thoroughly.
  • Add the wet ingredients to the flour mixture and mix only till the ingredients are well combined.
  • Grease the muffin cups with a little oil and spoon the batter till 3/4 full
  • Place in a preheated oven and bake at 180C for 30-40 mins or till a tooth pick inserted comes out clean.
  • Cool on a wire rack and serve warm.

    Saturday, November 13, 2010

    Rajma masala




    Yestereday my vegetable vendor got these fresh kindey beans right at my door step. I just could not resist buying them. Leter on, I could not resist making this curry immediately. 
    Did you know that rajma is a power house of protein and it is rich in soluble fibers which eliminate cholestrol from the body. As they are low on fat, and rich in protein they form an excellent alternative to meat and any other animal protein. Kidney beans also contain protease inhibitors which retard the development of cancerous cells. So what are you waiting for? Go ahead and devour this bean. Here goes the recipe.


    Rajma masala recipe:
    Preparation time: 15 mins
    Cooking time: 10 mins
    Serves-4

    Ingredients:
    Rajma- 11/2 cups
    Onion- 1, finely chopped
    Tomatoes- 2 large, blanched and pureed
    Jeera/cumin seeds- 1tsp
    Ginger- garlic paste- 1-2tspn
    Tuermeric/ haldi- 1/4tsp
    Sugar- 1/2tsp
    Pepper powder- 1/2tsp
    Red chilli powder- 1/2tsp
    Coriander seed powder- 1tsp
    Garam masala powder- 1/2tsp
    Kasuri methi- 1/2tsp
    Salt to taste
    Oil- 2tbsp
    Coriander leaves- 1tbsp
    Butter- 1-2 tsp, (optional)

    Method:
    • Soak rajma overnight and pressure cook with salt till done.
    • Heat oil in a wok and add the jeera seeds.
    • Once they pop, add the chopped onion and saute till pink
    • Add the ginger garlic paste and stir for 2 mins till the raw smell goes
    • Add the pureed tomatoes and saute for 2 mins.
    • Add the turmeric powder, red chilli powder, sugar, salt, pepper powder, Kasuri methi and coriander seed powder and simmer the gravy for 3-4 mins
    • Add the cooked rajma and garam masala and mix. Allow the gravy to cook for 2 mins on low flame.
    • Take off the heat and garnmish with butter and coriander leaves.
    • Serve hot with rice or rotis.

    Thursday, November 11, 2010

    Honey and mint lime juice

    It is peak summer in my part of the world. And I literally thrive on this sweet, tangy and minty lemonade. An ideal thirst quencher for those sultry and humid days. Trust me, this cooling beverage is sure to please your guests at the next party or get together.


    Honey and mint lime juice recipe:
    Preparation time- 10mins
    Makes- 4 glasses



    Ingredients:
    Water- 4 glasses
    Juice of 1 lime
    Mint leaves- 1-2 sprigs, 
    Sugar- 3tbsp
    Honey- 2tbsp

    Method:
    • Mix all the ingredients together in a mixer and blend for a min.
    • Strain and serve with Ice cubes.
    This recipe is my contribution to virtual party- Beverages event  by Aipi started by Shabita .









    Related Posts Plugin for WordPress, Blogger...