Mixed Vegetable Delight

Ingredients:
Mixed Vegetables - 1 cup (cabbage, carrot, beans, peas, potato..)
Onion - 3
Tomato - 2
Pumpkin seeds / cashewnut - 1 tbsp.
Ginger / garlic paste - 1 tbsp. (optional)
Cinnamon - 1 small stick
Cardamom - 2
Cloves - 2
Bay leaves - 1
Cumin seeds -1/2 tsp.
Cumin powder - 1 tsp.
Corriander powder - 1 tsp.
Garam masala - 1/2 tsp.
Kitchen king masala - 1 tsp.
Turmeric powder - 1/2 tsp.
Milk - 1/4 cup
Coconut milk - 1/2 cup
Red chilly powder - as per taste
Sugar - 1/2 tsp.
Salt - as per taste
Oil - 1 tbsp.
Corriander leaves - for garnish

 

Method :
Boil the vegetables with little salt. Drain and preserve the water for further use. Grind together onion, tomatoes, pumpkin seed / cashewnut, ginger/ garlic paste, cinnamon, cardamom, cloves, bay leaves and keep it aside. Heat oil in a pan. Add cumin seeds.
Once they splutter, add the onion - tomato gravy. Add some water and allow to boil. Add all the dry masalas and boil until the raw smell goes. Then add the boiled vegetables and mix well. Add water if needed. Lastly add the coconut milk and boil for 2 min. Add the coriander leaves and serve hot with chapathis / phulkas.

Mixed Vegetable curry (without onion and garlic)

Ingredients:
Mixed Vegetables (beans, carrot, potato...) - 1 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Capsicum - 1 chopped
Milk - 1/4 cup
Salt - as per taste
Corriander leaves - for garnish
Grind together:
Tomatoes - 2
Cashews - 4-5
Peanuts - 1 tbsp
Red Chilli powder - as per taste
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp

Mixed Vegetable Curry!!!!!

Method:
Grind together the above ingredients and keep aside. Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add capsicum and fry well. Add the grounded paste. Add water and allow to boil. Add the mixed vegetables and mix well. Lastly add the milk and mix well. Add required salt and simmer for few minutes. Garnish with fresh corriander leaves and serve with roti.

Jeera rice and Malai Kofta

JEERA RICE

Ingredients:
Basmathi Rice  -1 cup
Ghee - 2 tbsp
Cumin seeds - 1 tbsp
Onion - 1 chopped lengthwise
Green peas - a handful (optional)
Cinnamon - a small stick
Cloves - 2-3
Bay leaves - 1
Ginger garlic paste - 1 tbsp
Salt - as per taste

Method:
Wash and soak rice for half an hour. Heat ghee in a pressure pan. Add cinnamon, cloves, Bay leaves, ginger garlic paste and onions. Fry for few minutes. Mix rice and salt. Add required water. Close the lid and pressure cook for 2-3 whistles. Serve hot.

MALAI KOFTA

Ingredients:

For Kofta:

Potatoes - 2

Paneer - 100 gms(optional)

Red Chilli powder - as per taste

Cornflour - 1 tbsp

Salt - as per taste

Mix the above and prepare balls. Deep fry and keep it aside.

For gravy:

Onion - 3

Tomatoes - 2

Cinnamon - a small piece

Cloves - 2

Green peas - 1/2 cup

Cashewnuts - a few

Ginger - a small piece

Garlic- 5 pods

Red Chilli powder  -as per taste

Salt - as per taste

Corriander powder - 1 tbsp

Garam Masala - 1/2 tsp

Fresh cream - 2 tbsp or milk

Corriander leaves - to garnish

Oil

Method:

Heat oil in a pan. Add onion and tomatoes. Few for few minutes until the onions turns brown and tomatoes are well mashed. Cool and grind along with ginger, garlic, cinnamon, cloves and cashews. Heat oil in a pan. Add the grounded mixture and green peas. Add red chilli powder, salt, garam masala and corriander powder. Add required water and boil for 15 min in medium heat. Add fresh cream and cook for few more minutes. Place the prepared Koftas in a bowl. Pour in the gravy. Top it with fresh corriander leaves and cream.Serve with rotis or rice.

Dal Makhani

Ingredients:
Black Whole Urad dal - 1 cup
Rajma - 1/4 cup
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Ginger - a small piece chopped
Garlic - 5 pods chopped
Green chillies - 2
Kasoori Methi - 1/4 tsp (optional)
Turmeric powder - a pinch
Red chilli powder - as per taste
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Milk - 1/4 cup
Fresh cream - 3 tbsp (optional)
Oil / Butter

Method:
Wash and soak urad dal and rajma overnight. Pressure cook the dal till soft. Heat oil / butter in a pan. Add the chopped onions, tomatoes, ginger, garlic, green chillies, turmeric powder, red chilli powder, corriander powder, garam masala and salt. Fry for few minutes. Add little water and cook for 5 minutes. Add the cooked dal and mix well. Add Kasoori methi. Lastly add the milk or cream. Allow to boil for 5-6 min till it thickens. Serve with rotis or naan. 

Punjabi Bhindi Masala

Ingredients:
Bhindi - 1/2 kg
Onions - 3 chopped lenghtwise
Tomatoes - 2 finely chopped
Ginger garlic paste - 1 tsp
Cumin seeds - 1/4 tsp
Garam masala - 1/2 tsp
Dhania powder - 1 tsp
Red chilli powder - as per taste
Salt - as per taste
Corriander leaves - for garnishing

Method:
Wash the bhindi well. Chop it into small pieces and slit in the middle. Heat oil in a pan. Add cumin seeds. Once they splutter, add the chopped onions and tomatoes. Add ginger garlic paste. Fry for few minutes. Add garam masala, dhania powder, red chilli powder and salt. Mix well. Fry till the oil seperates. Add the chopped bhindi and cook till the bhindi becomes soft. Add corriander leaves and serve with rotis.

Channa Masala

Ingredients:
White Kabul channa - 1 cup
Onion - 3 nos (chopped roughly)
Tomatoes - 2 nos (chopped roughly)
Ginger - 1 small piece
Garlic - 2-3 pods
Red chilli powder - 1 tbsp
Garam masala - 1/2 tsp
Channa masala powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 small piece
Cardamom - 2
Cloves - 2
Bay leaves - 1
Salt - as per taste
Oil

Method:
Soak the channa overnight and pressure cook till tender. Heat oil in a pan. Add chopped onions and tomatoes. Fry till the onions turn golden brown and tomatoes are cooked well. Allow it to cool and grind it along with cinnamon, cardamom, cloves, bay leaves, ginger and garlic.

 Heat oil in a pan. Add cumin seeds and the grounded paste. Fry well. Add all the masala items along with salt. Fry till the oil seperates. Add the pressure cooked channa and mix well. Add water if required. Boil for few minutes. Garnish with corriander leaves and serve with rotis or puri. 

Aloo Matar Subzi

Ingredients:

Potatoes - 3 (boiled, peeled and cubed)

Green Peas - 1 cup

Onions - 3 (chopped)

Tomatoes - 2 (chopped)

Ginger - garlic paste - 1 tsp

Garam Masala powder - 1 tsp

Kitchen King Masala - 1 tsp (optional)

Turmeric powder - a pinch

Corriander powder - 1/2 tsp

Red Chilli - as per taste

Cashewnuts - 2-3

Cinnamon, cloves, bay leaves - each 1 piece

Salt - as per taste

Olive oil / Refined oil - 2 tbsp

Coriander leaves - for garnish

Method:

Heat oil in a pan. Add onions and tomatoes. Fry till tomatoes are cooked. Cool and grind along with cinnamon, cloves, cashews and bay leaves. Heat oil in a pan. Add the grounded paste, ginger garlic paste, garam masala, Red chilli powder, turmeric powder, corriander powder and the Kitchen King masala. Mix well. Add the green peas and required salt. Fry till the oil seperates from the masala. Check for the spices. Lastly add the cubed potatoes. Add required water and allow it to boil for another 10 min on medium flame. Garnish with corriander leaves. 

Serve with rotis.

Vegetable Kolhapuri

Vegetable Kolhapuri is basically a dish from Kolhapur, Maharashtra. This is the first time I tried out this dish. It came out very well. We enjoyed it with chapathi. Here is my version of this recipe....

Ingredients:

Kolhapuri Garam Masala -

Cumin seeds - 1/2 tsp

Bay leaves - 2 nos

Cardamom - 2 nos

Peppercorn - 1 tsp

Aniseeds - 1/2 tsp

Cinnamon - 1 stick

Other Ingredients:

Mixed vegetables - 1 cup (boiled)

Paneer cubes - a few

Ginger - garlic paste - 1 tsp

Dry coconut - 1 tbsp

Onions - 2 (chopped)

Tomatoes - 2 (chopped)

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - as per taste

Corriander leaves - to garnish

Cloves - 2

Peppercorns - 1/2 tsp

Corriander seeds - 1/2 tsp

Red Chilli - 2-3

Oil

Method:

Grind together all the ingredients of Kolhapuri masala into a fine powder and set aside. Heat two tbsps of oil in a Kadai. Add grated coconut, cloves, peppercorns, cashews, corriander seeds and red chilli. Fry well.

Add 1/4th of the onions and cook till slightly brown. Cool and grind it into a paste. Set aside.

Heat oil in a Kadai. Add the remaining chopped onions and saute till brown. Add tomatoes, ginger-garlic paste, red chilli powder, turmeric powder and masala paste. Add water and cook for few minutes. Add the boiled vegetables, paneer and salt. Simmer for few minutes. Sprinkle the prepared Garam Masala and mix well. Allow to boil for 2-3 min. Garnish with corriander leaves and serve hot with roti / paratha / naan.

Paneer Makhanwala

Ingredients:

Paneer cubes - 1 cup

Onion - 2 (chopped) + 1 (finely chopped)

Tomatoes - 2 (chopped)

Cashewnuts - few

Cinnamon - 1 stick

Cloves - 2

Bay leaves - 1

Fresh cream - 2 tbsp

Butter - 1 tbsp

Garlic - 3-4 pods

Cumin seeds - 1/2 tsp

Red Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Corriander powder - 1/2 tsp

Garam Masala - 1 tsp

Green peas  - a handful

Capsicum - 1 chopped lengthwise

Oil

Salt to taste

Method:

Heat butter in a pan. Fry the paneer cubes and keep aside. Heat oil in a pan. Add onion, tomatoes, garlic, cinnamon, cloves. Grind it along with cashew and some fresh cream. Again heat some butter / oil in a pan. Add the chopped onions, capsicum, green peas and fry well. Add the grounded mixture and add all the masala powders. Add required amount of salt. Add water and allow to boil for few minutes till the oil seperates from the gravy. Add the remaining fresh cream. Mix well. Lastly add the fried paneer and simmer for few more minutes till the gravy mixes with the paneer. Here you go! Paneer Makhanwala is ready to be served with any bread....

Mushroom and corn masala

Ingredients:

Mushroom - 1 cup (I used canned ones)

Onions - 2

Tomatoes - 2

Sweet corn - 1/2 cup

Red chilli powder - as per taste

Corriander powder - 1/2 tsp

Garam Masala powder - 1 tsp

Ginger garlic paste - 1/2 tsp

Salt - as per taste

Oil

Method:

Heat oil in a kadai. Add onions, tomatoes and ginger garlic paste. Saute till the tomatoes are well cooked. Add garam masala powder, corriander powder, red chilli powder and salt. Mix well till the oil seperates from the gravy. Add the corn and mushroom. Add little water and allow to boil. Lower the flame and fry for another 5 min. Serve hot with rotis.

Matar Paneer

Ingredients:

Paneer - 1 packet (frozen or fresh)

Onion - 4

Tomatoes - 3

Green Peas - 1 cup

Cumin Seeds - 1 tsp

Garam Masala - 1/2 tsp

Turmeric powder - 1/2 tsp

Corriander powder - 1 tsp

Red Chilli powder - as per taste

Cinnamon  - 1 small stick

Ginger - 1 small piece

Garlic - 4-5 pods

Corriander leaves

Butter - 1 tbsp

Salt as per taste

Method:

Heat oil in a pan. Fry onions and tomatoes separately. Grind it along with cinnamon, ginger and garlic. Deep fry the panner and set aside. Heat oil in a pan. Add cumin seeds. Once they splutter, add green peas and fry well. Add the gravy and mix well. Add red chilli powder, corriander powder, turmeric powder, garam masala and required salt. Mix well. Add little water and allow to boil for 10 min in medium flame. Once they are well boiled, add the fried panner and mix well.

Lastly add butter and corriander leaves. Matar Paneer is ready to be served with any roti.

Naan and Aloo Palak

Ingredients for Aloo Palak:

3 big potatoes
3 bunch of spinach(palak)
1/2 tsp turmeric powder
2 big Onion finely chopped
Tomatoes - 1 finely chopped
2 Green chilies
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp cumin seeds
1 tsp Garam masala (optional)
1/2 red chili powder
Salt as per taste
oil
Butter (optional)

Method:

Pressure cook the potatoes in water. It takes around 3-4 whistles. Peel the potatos and cut them into small cubes. Keep it aside.Wash the spinach leaves and chop nicely. Cook spinach with little water till it becomes tender. Let it cool and then grind coarsely along with green chillies. Keep this puree aside for sometime.

In a pan heat oil and add cumin seeds. Once they start spluttering add chopped onion and fry till they become brown in color. To this add ginger-garlic paste, coriander powder, turmeric powder, garam masala and red chili powder. Saute for 2-3 minutes.
Add the cubed potatoes and fry for 2 min. Then add the pureed spinach and mix well. Add salt as per taste.
Cover the pan and cook it for another 5 min. Top with a spoon of butter. Add fresh cream if needed.Serve hot with chapathi / parota.

Ingredients for naan:
All purpose flour / Maida - 1 cup
Dry yeast - 1/2 tbsp
Salt - as per taste
Curds - 2 tsp
Water - as needed

Method:
Mix all the above ingredients. Keep it aside for 2 hrs and cover it with a damp cloth. Beat the dough again till soft. Roll using a rolling pin. Apply ghee in the center. Fold and roll once again. Cut it into half and toast in tawa. Apply butter on both sides. Serve hot.

This dish goes to an ongoing event “ Dish it out - Spinach and Garlic" hosted by Vardhini of http://vardhiniskitchen.blogspot.com

Radish Kofta

Ingredients:

For the Kofta balls:

Radish - 1

Red Chilli - 2 tbsp

Salt - as pr taste

Besan - 2 tbsp

For the gravy:

Onion - 3 (roughly chopped)

Tomato - 2 (chopped)

Green chilli - 2

Cashewnuts - 1/4 cup

Cinnamon - 1 small piece

Cardamom - 2-3

Bay leaves - 1 small

Cloves - 2

Ginger - a small piece

Garlic - 2-3 pods

Curds - 1 tbsp (optional)

Cumin powder - 1/2 tsp

Corriander powder - 1 tsp

Salt - as per taste

Corriander leaves - for garnishing

Method:

Heat oil in a pan. Fry the onions till golden brown. Grind the fried onions along with the other ingredients for the gravy. Keep aside. In a pan, heat oil. Add the grounded paste. Add cumin powder, corriander powder and salt. Add some water and allow it to boil.

Meanwhile, grate the radish in a bowl. Add salt and red chilli powder. Mix well. Add besan to the mixture and set aside for 10- 15 min. Make balls and deep fry in oil.

Now lets come back to the gravy.....Add curds to the boiled gravy. Adjust the taste as per your requirement. After it is done, add the radish koftas. Mix well and allow it to boil for 5-10 min. Garnish with fresh corriander leaves and fresh cream. And lo!!!Your Radish Kofta is ready to be served with naan or chapathi.

Palak Paneer

Palak Paneer is one of my favorites. It is a traditional North Indian delicacy and has a major role in Punjabi cuisines. This Indian dish combines fresh spinach and paneer in a creamy curry. To make this delicious palak paneer...here is the recipe.

Ingredients:

*Paneer cubes - 10-15

Onion - 2 chopped

Tomato - 1 chopped

Ginger - a small piece

Garlic - 3-4 pods (minced)

Corriander powder - 1 tsp

Cumin powder - 1/2 tsp

Salt - as per taste

For gravy: 

Grind together:

Spinach - 1 cup (chopped and boiled)

Green chilli - 2-3

Cinnamon - 1

Ginger - a small piece

Onion - 1 small (chopped)

Method:

Poke the paneer with a fork slightly and deep fry till golden brown. Grind all the ingredients for the gravy and keep aside. In a kadai, heat oil, add onion, ginger, garlic and tomoto. Fry well. Add corriander powder, cumin powder and salt. Add the grounded mixture. Add some water and allow to boil. Adjust the seasonings and lastly add the fried panner and cook for few minutes. Garnish with fresh cream. Serve hot with naan or any Indian bread.

* You can also add fresh Panner without frying them if you like its raw taste.

This dish goes to an ongoing event “ Dish it out - Spinach and Garlic" hosted by Vardhini of http://vardhiniskitchen.blogspot.com

Baingan Ka Bharta

Baingan Ka Bharta is basically a Punjabi dish. I love this dish very much and we usually order this in restaurants. Last week when we had gone for shopping, I came across the eggplant which we use to prepare this recipe. I immediately purchased it, browsed the recipe and prepared it at home. It is very easy to prepare and mouthwatering too. My hubby also liked it a lot. Here is my version of "Baingan Ka Bharta".

Ingredients:

Eggplant - 1

Onion - 3 (chopped)

Tomato - 2(chopped)

Ginger - 1 piece (chopped)

Garlic - 3-4 pods(chopped)

Green peas - a handful(optional) - I have added coz I love the taste of green peas

Green chilli - 1 slit in the middle

Red chilli powder - 1/2 tsp

Cumin seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Corriander powder - 1/2 tsp

Garam masala - 1 tsp

Lemon juice  -1 tsp

Salt as per taste

Corriander leaves - for garnishing

Method:

Roast the eggplant carefully on stove. If you have grill, you can use that. Make sure you have roasted it evenly on all sides.

Remove the burned skin and mash the eggplant well. In a kadai, heat oil, add cumin seeds. Once they splutter, add onion, tomato, ginger, garlic, green peas and a little salt. Fry well. Add green chilli and all the powders. Fry well till the oil seperates. Lastly add the mashed eggplant. Mix well. Check for spices. Add some water and allow it to boil.

After the gravy thickens, add corriander leaves. Remove from stove and add the lemon juice. Mix well and serve with chapathi / Rice. I had prepared methi chapathi.

Simple, easy and yummy Vegetable Kurma

Ingredients:

Chopped vegetables(carrot, potato, beans, cauliflower, peas...) - 2 cups

Onion - 3

Green chillies -2

Coconut - 1 cup

Masala items - Cardamom, cinnamon, cloves, bay leaves - each 1 piece

Saunf  -1/2 tsp

Ginger - a small piece

Garlic - 3-4 pods

Salt as per taste

Method:

Cook the chopped vegetables and keep aside (do not overcook them). Grind together coconut, green chillies, ginger, garlic and all the masala items into a fine paste. In a pan, heat some oil, add onion. Saute them until it turns golden brown in colour. Add the grounded paste. Add water and allow it to boil till the raw smell goes. Add salt and the vegetables. Mix well. Boil for another 5-8 min. Serve hot with chapathi or paratha.

Dal Fry

Ingredients:

Moong dal - 1 cup

Onion - 2

Tomato - 1

Ginger - 1 tsp chopped

Garlic - 3-4 pods chopped

Green chillies - 2-3 (slit in middle)

Red chilli powder - 1/2 tsp

Garam masala - 1/2 tsp

Turmeric powder - 3/4 tsp

Salt as per taste

Corriander leaves

Curry leaves - a few

Lemon juice - 2 tbsp

For tadka:

Mustard seeds, cumin seeds, red chilli - 1 no

Method:

Boil the dal with salt and turmeric powder and mash well. In a tawa, heat some oil, add onion, tomato, garlic, ginger, curry leaves and green chilli. Fry till the onion is well cooked. Add red chilli powder, garam masala powder, turmeric powder and salt. Fry for sometime. Add the cooked dal. Add some water and boil for 5-7 mins. Add corriander leaves. Remove from the stove. In a tawa, heat oil and add the ingredients of tadka. Add it to the dal. Lastly mix in the lemon juice. Serve with chapathi.

Dum Aloo

Ingredients:

Small potatoes - 10-12

Onion - 3 (chopped)

Tomato - 1(chopped)

Cinnamon - 1 piece

Cloves - 2

Bay leaves - 1

Ginger/ garlic - 2 tsp (minced)

Curds - 1 tbsp

Salt - as per taste

Garam masala - 1/4 tsp

Curry powder - 1 tbsp

Turmeric powder - a pinch

Dhaniya powder - 1/2 tsp

Saunf - 1/4 tsp

Method:

Boil the potatoes and peel them. Poke them with a fork and deep fry the potatoes. Keep it aside. In a pan, heat some oil, add saunf, cinnamon, cloves, ginger, garlic, bay leaves. Fry well. Add the chopped onion and tomatoes. Fry till the tomatoes are soft. Grind the mixture into a fine paste. Heat oil in a pan. Pour the grinded mixture. Add the remaining items except potatoes and curds. Add some water and allow it to boil for 10 min. After it is done, add curds. Boil for another 5 min. Lastly add the potatoes. Sim the gas and boil for another 5 min. Garnish with coriander leaves and some cream. Serve hot with chapathi / naan.

Aloo Methi

Today I had the mood to prepare something with aloo. As I was thinking what to prepare, I saw a bunch of methi leaves in my fridge. I immediately got the idea of preparing this dish. This is my first trial of this recipe and the taste was just awesome. I got an appreciation from Vijay also. Here goes the recipe of my Aloo methi sabzi.

Ingredients:

Potato - 3 (boiled and cubed)

Onion - 2 (chopped)

Tomato - 1 (chopped)

Ginger / Garlic - chopped

Red Chilli powder - 1 tbsp

Cumin seeds - 1/2 tsp

Cumin powder - 1/2 tsp

Garam Masala - 1 tsp

Salt - according to taste

Methi leaves - washed, chopped and cooked

Method:

In a kadai, heat oil, add cumin seeds. Once the seeds gets roasted, add the onions, garlic, ginger and tomatoes. Add the methi leaves. Fry well. Add all the powders. Fry till the oil seperates. After it is done, add the cubed potatoes. Mix well. Don't mash them. Adjust the taste accordingly.

Serve hot with chappathi / paratha.

Mixed Vegetable Curry

Ingredients:

Mixed vegetables (carrot, beans, cauliflower, potato, peas...)

Onion - 2-3 (chopped)

Tomato - 2 (chopped)

Chilli powder - 1 tsp

Corriander powder - 1/2 tsp

Garam Masala - 1 tsp

Salt - as per taste

Curry powder - 1 tbsp

Oil - 2 tbsp

Method:

In a pan, add oil, onions, tomatoes and all the masala powders. Mix well. Add all the vegetables. Fry for sometime. Add some water, close it with a lid and allow it to boil. After the vegetables are cooked, fry for sometime in open pan. Check for salt and spice. Remove and serve hot with chappathi.