PANEER CASHEW CURRY

Paneer is one of my favorite ingredients to cook with.Every time i make some paneer at home i want to cook something different.This time as the title says i combined paneer and cashews.Here the Paneer/cottage cheese is cooked in a combined onion ,tomato and cashew gravy.This is one of the tastiest dish i have cooked.Simply melts in your mouth.The green bell pepper compliments the paneer well.

INGREDIENTS

Paneer cubes - 20 nos
Onions - 2 medium size , diced
Tomatoes - 2 medium size, diced
Green bell pepper - 1 medium size, diced
Frozen green peas - 1/4 cup
Ginger- Garlic - 1 tbsp, finely chopped
Green chillies - 3 nos ,slit
Curry leaves - 1 whole sprig
Broken Cashews - 3 tbsp, divided 2 + 1
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Chilli pdr - 1/2 tsp
Coriander pdr - 1 tsp + 1/2 tsp
Sugar -1/2 tsp
Salt to taste
Oil,Butter
Water as reqd

METHOD

First we need to brown the paneer cubes.For that spread some butter on the bottom of a pan.Put the paneer cubes  on it and brown 2 sides of the cottage cheese/paneer.Remove and keep it aside.

Next step is to prepare the gravy.For that heat some oil in a pan.Add finely chopped ginger garlic, green chillies and curry leaves.Saute for a few secs.Add chopped onions and some salt.Let it caramelize.Then add turmeric pdr,chilli pdr and coriander pdr.Saute for a minute.Now add the diced tomatoes.Let it cook for some time.Check salt.Transfer the contents into a food processor ,add 2 tbsp of cashews and enough water to help grind it smoothly.Keep aside.

In the same pan heat a tsp of butter and oil.Add cumin seeds and 1/2 tsp of oriander pdr .Then add the diced green bell pepper and the remaining broken cashews.Add salt.Saute until the pepper is slightly soft.Add the frozen peas.Saute until the peas get warmed up.Add the onion tomato gravy.Pour enough water to make the consistency thin.Stir in the Paneer cubes.Cover and let it simmer for 5-8 mins.Serve warm with rotis,rice,bread.

ENJOY!!!

BRUSCHETTA TOPPED WITH WHITE BEANS

Bruschetta is an Italian appetizer or antipasto. Its basically a roasted piece of bread with various toppings. The bread usually used to make a bruschetta is a baguette.The bread is sliced and roasted and then rubbed with garlic ,served with any toppings and some olive oil. I used some simple cannellini beans sauteed with some garlic,onions and tomatoes. A sprinkle of thyme and a splash of white wine gives a boost of  flavor. A quick, simple and easy appetizer to make. For toppings use anything  of your choice even a simple tomato and onion salad or just cheese. Choices are endless.

INGREDIENTS

For Bruschetta:-

Baguette - 1, sliced
Garlic cloves -  1-2

Olive oil to brush on top

For the topping:-

Cannellini beans - 1 can, fully drained
Onion - 1 medium size, finely chopped
Tomato - 1 medium size, diced
Garlic cloves - 2 cloves, finely chopped
Chilli flakes - 1/2 tsp
Dry thyme - 1/2 tsp
Olive oil - 1 1/2 tsp
Dry White Wine - a small splash
Salt and pepper
Parsley - a bunch , to garnish

METHOD

Preheat the oven to 400 deg F. Brush the bread with oil on both sides and bake it for 10-15 mins or until golden brown. While they are still hot rub it with some garlic on top. Set it aside.

In a pan heat some oil.Add chopped garlic,chilli flakes and onions.Saute until the onions are golden brown. Sprinkle some dry thyme.Stir for a minute and then add the diced tomatoes. Let it cook fo a couple of minutes.When they become soft mash them using a wooden spoon. Now add the beans, salt and pepper and a splash of wine. Cover and let it simmer for 5 mins. Mash some of the beans using the wooden spoon .This helps to bring the whole thing together. Garnish with some chopped parsley. Let it cool.

Top it just before serving.

PATHRODO & PHANNA PATHRODO

The lack or no availability of taro or colocasia leaves in US is one of the flaws of staying here. Being an avid Pathrodo fan i have to grow these in our backyard inorder to fulfill my cravings for it. I planted 6 taro roots in order to get as much leaves as possible.Waited 2 whole months and the result was well worth it.I got around 25 leaves and more waiting YIPPEE!!!I also used some of the zucchini leaves to make PHANNA PATHRODO.This one unlike the regular version which is steamed, is prepared directly in a pan with some seasoning.It tastes absolutely delicious.You can also make this with Taro leaves.I had already posted pathrodo step by step process long back thanks to my mom :).This batter recipe is slightly different than the earlier post. I added some shallots in the batter for extra flavor.

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INGREDIENTS

Taro/coloccasia  leaves - Atleast 7-8(makes 1 small roll)

Batter  (recipe follows)

For BATTER :

Idli rice - 3 cups

Shredded coconut - 2 cups

Poha - A handful

Cumin seeds - 1 tsp

Turmeric pdr - 1 tsp

Asafoetida - a big pinch

Red chillies - 7-8 nos (more if u like it spicy)

Shallots - 4-5 nos(optional)

Tamarind concentrate - 2 tbsp

Salt to taste

METHOD

Clean and devein the Taro leaves and keep aside.

To prepare the batter first soak it for 3-4 hrs.Then grind it to a coarse texture similar to rava/semolina.Transfr it to a bowl.Now grind the rest of the ingredients and mix it into the rice.Add salt.Now pick the biggest leaf of the lot and place it on a flat surfae.Take handful of batter and spread it on the leaf.

Now place a slightly small leaf over this and spread the batter again.Repeat this for a total of 8-9 leaves.This is good enough to make 1 small roll of pathrodo.In order to make the roll follow the instructions shown in the pic.

Spread batter all over the roll.

Heat some water in a steamer.Ones it starts to boil plae the rolls in the steamer and let it cook for 1 1/2 -2 hrs.You should let it cook fully otherwise it will irritate ur throat.

 PHANNA PATHRODO

For that Clean and devein the Zucchini leaves. Spread batter and make rolls in the same way.Only preparation method is different.In a flat bottom vessel prepare the tadka/seasoning by adding 1 tbsp oil,mustard seeds,cumin seeds,fenugreek seeds,urad dal and curry leaves.Place the rolls in the vessel,add some water and cover it.Let it simmer for 40-45 mins or until fully cooked.Turn it halfway through cooking. Zucchini leaves dont itch and cook faster than taro leaves.

ENJOY!!!

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SPICY AND TANGY TENDLI

 What all dishes do you prepare with Tendli?I love this vegetable but i have eaten and prepared this only one way my entire life,Tendli potato and cashew upkari.No doubt this dish is delicious but now am bored to prepare it .I want change.I remember seeing Tindora pickle in the Indian grocery store.I used that idea for preparing this Finger licking,Lip smacking SPICY AND TANGY TENDLI. You know what can really enhance the flavor of this dish even more? A CLAY POT. Yes thats the best way to prepare this dish, in a clay pot .But no worries if you dont have one you can use any vessel.

INGREDIENTS

Tendli/Tindora - 25-30 nos,slit crosswise ,not fully
Onions - 1 medium size, finely chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Garlic - 1 tbsp
Kashmiri chilli pdr - 2 tbsp ( for color and not too spicy)
Coriander pdr - 1 tsp
Green chilli - 3 nos, slit
Asafoetida - a big pinch
Curry leaves - 1 whole sprig
Rice pdr - 1 1/2 tsp,just for thickening
Tamarind concentrate - 2-3 tbsp (depending on how tangy u want it)
Salt to taste
Oil
Water
Manchatty(clay pot)

METHOD

First we need to brown the tendli's on the outside.For that heat some oil in a large pan.Put the tendli's in the pan,add some salt and stir.The heat should be on medium high otherwise it will simply steam and not brown and also make sure you use a wide pan.The tendli's just has to be brown on the outside need not be fully cooked.Ones brown keep aside.

Heat 1 t bsp oil in a clay pot.Add mustard seeds.Ones it starts to pop add urad dal,curry leaves,green chilli and garlic.Stir for a minute.Now add the chopped onions and some salt.Saute until its soft and translucent.Add turmeric pdr,kashmiri chilli pdr, coriander pdr and rice pdr.If needed sprinkle some water.Stir for a min then add the tamarind concentrate and the browned tendli's.Now add just enough water to cover the tendli's.Check for salt.Cover with a lid and let it simmer(cook on low) for 15-20 mins or until the tendli's are soft and tender.Serve warm with hot steaming rice or kanji.

ENJOY!!!

SAMBAR RICE

When the weather is good I want to spend most of my time outdoors playing with my little one. SAMBAR RICE - a ONE POT MEAL is the perfect thing to cook.That way you can save time and be  happy about less clean up.You can make it with any vegetables that you have. It's so Healthy, Nutritious and not to forget Tasty which can be made with no effort at all.

INGREDIENTS

Rice - 1 cup
Toor dal - 1/4 cup
Raw banana ( small ) - 1, peeled and sliced
Tomato - 1 medium size, diced
Lauki, sliced - 1 cup
Carrot - 1 cup sliced
Water - 3 1/2  cups
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar pdr - 4 tbsp (add more or less to suit your taste)
Curry leaves - 1 sprig
Red chilies - 3-4 nos, broken
Asafoetida - a pinch
Oil - 2 tsp
Cilantro - to garnish

Other veggies you can use - shallots,beans,peas,eggplant, okra etc.

METHOD

Wash and clean the rice and dal.Transfer it to a big vessel.Add the chopped vegetables to it.Pour water and season with salt.On a medium heat pressure cook it for 3 whistles.Add the seasoning when the rice is hot.That way the flavor will all get in the rice.To prepare the seasoning heat some oil in a pan.Add the mustard seeds.Ones it starts to pop add cumin seeds,red chillies,curry leaves and asafoetida.Switch off the heat and add the sambar pdr.Add it to the rice and dal mixture.Mix it well. Add some water to help it all blend in.Check for salt.Garnish with some cilantro leaves.Serve warm with some pappad or chips.

ENJOY!!!

NO FRY CORN - CAULIFLOWER MANCHURIAN

Chinese Fooooood - Yummmmmmmmm,Cauliflower manchurian - YUM YUM YUMMMMM.How much ever i love having this dish i do feel guilty eating it thinking of the amount of oil that goes in making it.But that shouldnt deprive one from enjoying it. So here is a healthy way of preparing this dish and then eating it feeling guiltless about it :). This version is as good as the restaurant versions i have eaten with a big Bonus - No Frying Required and can be made in a Jiffy.Now lets go straight to the recipe.

 INGREDIENTS

Cauliflower florets - 4 cups
Corn kernels - 1 cup
Green pepper - 1 medium size, diced small
Green onion - 3-4 nos, chopped small
Ginger-garlic - 1 tbsp, chopped fine
Chilli flakes - 1 tsp
Soya Sauce - 1/4 cup
Ketchup - 1/4 cup(use more or less according to your taste)
Chilli-garlic sauce - 2 tsp
Salt to taste
Oil - 1 tbsp

METHOD

Preheat oven to 425 deg F.Coat each of the florets with some oil and season with salt and pepper.Bake for 25- 30 mins or until it turns brown.Keep aside.To make the sauce,heat some oil in a pan.Add ginger-garlic, cook for a minute.Then add green onions, stir for a minute as well. Spice it up a little with some chilli flakes.Now add the diced green peppers and corn kernels.Seaon with salt.Cook until its soft.Now add the soya sauce,ketchup and chilli garlic sauce.Cook it for a couple of minutes and then add the baked cauliflower florets.Mix it in the sauce well. Let it simmer for 5 mins.Serve warm with fried rice or rotis.

ENJOY!!!

MOGHYA RAMDAI ( CUCUMBER CURRY)

Moghya Ramdai is the konkani term for 'cucumber curry'.A very mild tasting dish made of simple ingredients like small cucumber(yellow variety),potato ,drumsticks and some cashews.When I eat this dish it reminds me of the saying - "Simple Things in Life are Indeed the Best".Try it and am sure you all will agree with me.

INGREDIENTS

Small cucumber - 1 whole ,deseeded,peeled and diced(best to use the small yellow variety)
Potato - 2 medium size,peeled and diced
Drumsticks - fresh or frozen, cut to the length of a finger,8-10 nos
Cashew pieces - 1/4 cup
Coconut milk - 1 whole can
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Red chillies - 3-4 nos
Curry leaves - 1 sprig
Asafoetida  - a pinch

METHOD

Transfer the chopped veggies(cucumber,potato, drumsticks)and cashew pieces into a vessel and pour some water, just enough it.Add some salt.Cook it until its just done.Add the coconut milk and let it simmer for 10 minutes uncovered.Now prepare the seasoning by heating a small pan.Add a tsp of oil.Ones hot add the mustard seeds.When it starts to pop add red chillies,curry leaves and asafoetida.Pour this over the cooked veggies.Stir.Serve warm with rice or dosaas.

ENJOY!!!

Vegetable Stew

The weekend turned out excellent.India finally won the world cup :). A match which could have gone either ways until the very end.A sheer determination from Dhoni and his team finally made us world champs. Kudos to the Indian Cricket Team!!!
Do any of you experience any difficulty with your kid to eat his/her vegetables?If yes then this dish might be the answer to your problem.A very versatile dish, Vegetable stew is made with lots of  vegetables and some mild spices thats cooked in a coconut milk gravy.This might be something that your kids will relish.Great to eat with any kind of bread and rice.

INGREDIENTS

Potato - 2 medium size, peeled and diced
Beetroot - 1 medium size , peeled and diced(optional)
Carrot - 2 nos , peeled and diced
Cauliflower florets - 2 cups
Green peas, frozen - 1/2 cup
Coconut milk - 1 can
Cinnamon stick - 2" piece
Sugar - 1 tsp
Salt to taste

other veggies to use - beans,sweet corn etc

To Roast and Grind:-

Onion - 1 medium size,diced
Tomato - 1 medium size, diced
Ginger - 1 tbsp, chopped

For Seasoning -

Oil - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Green chillies - 2-3 nos, slit
curry leaves - a sprig

METHOD

Cook all the vegetables along with cinnamon stick with some salt and water until its soft.In the meantime heat a pan with a tsp of oil.Add the ginger.Stir for a minute.Then add the onions and some salt.Cook it until its soft and brown.Now add the tomatoes.Cook it until its raw flavor disappears.Transfer it all into a blender and grind it to a smooth paste.Add this, the coconut milk and a tsp of sugar into the veggie mixture.Check the salt.Simmer it for 10-15 mins.For the seasoning,heat some oil in a small pan.Add the mustard seeds.When it starts to pop add cumin seeds,curry leaves and the green chillies.Stir for a min and then add it to the stew.Serve warm with Aappam,chapathi or rice.

ENJOY!!!

ROASTED PATHRAWADA - made using collard greens

Getting to eat what we crave the most while pregnant is the utmost satisfaction.I have heard that women crave for food that either they should not eat or is not good for them or something that is difficult to make or get.Well through my experience to some extent its true.When i was pregnant I wanted to eat pathrawada . If i was in India then this wouldnt have been a problem since its easy to get hold of colocassia or taro root leaves(ones usually used to make).My mother was in a dilemma since i wanted it so bad.In US these leaves are rarely available in indian storesThen i remembered my cousin Roopa of my kitchen treats had made pathrawada ones using collard greens.I was so excited.Hubby dear bought it immediately since the leaves are easily available in any american grocery stores.
Collard greens have a great aroma and taste slightly bitter.They cook very quickly .So instead of preparing pathrawada the usual method(steaming)my mom roasted it.The result was simply incredible.It tasted very similar to the usual pathrawada .I had no more complains after eating it:).My mom was happy and i was satisfied .I want to thank roopa for the idea and my mom and hubby for their patience:).Everyone should try out this unique dish.

INGREDIENTS
Collard greens - atleast 5-6 os
oil- 1 tsp
pathrawada batter

METHOD
Remove the center vein of the leaves.Wash it thoroughly and wipe them dry.Place the largest leaf on a plate and apply batter all over it generously.
Place another leaf over it and repeat the procedure until you use 5-6 leaves.Now fold the bottom and apply batter.Then fold the sides, apply batter.Holding it tightly on both sides roll the leaves from bottom to top.(For pic instructions on how to fold click here).
Now slice them 1/2" thick.

Heat a pan.Spread a teaspoon of oil.When it gets sizzling hot place the collard slices on it.Close it with a lid.Let it cook for 2-3 mins.Then turn them ,close with lid and let it cook 2-3 mins on that side as well.Finally transfer them onto a plate.Serve warm with tea or coffee.

P.S:-Add 4 shallots while grinding the batter for extra taste.

PALAK RICE

Recently i have been trying to recreate the dishes that i ate during my college days.Palak rice is one among many such dishes.It brings back the nostalgic memories of my good old college days.I prepared the rice in coconut milk instead of plain water and then mixed in the paste made of spinach,coriander leaves and green chillies.It was truly delicious.It tasted close to the one i ate in manipal.It tastes great on its own but one prefers a side dish then a spicy fish curry or lijjat pappad is the best combo.

INGREDIENTS

Basmati rice - 1 cup

Chopped ginger - 2 tsp

Chopped garlic - 2 tsp

Cinnamon stick - 1/2 of a small stick

Canned coconut milk - 1 cup

water - 2 cups

Ghee - 2 tsp

oil - 2 tsp

shredded coconut - 1 tbsp, to garnish

salt to taste

For Grinding:-

Spinach - A whole bunch

Cilantro - A small bunch

green chillies - 4 nos

METHOD

Wash , clean and soak the rice for about 15-20 mins.Grind the required ingredients and keep aside.Mix the canned coconut with 2 cups of water and keep aside.

Heat a large deep pan on medium.Add ghee and oil.When it gets slightly hot add ginger,garlic and cinnamon stick.Saute for a few seconds and then add the rice.Saute that for about 2-3 mins and then add the coconut milk mixed in water.Add salt.Leave it uncovered.Let it come to a boil and cook until 3/4 th of the water evaporates.Ones it comes to a boil keep stirring it frequently.After most of the water evaporates slowly stir in the spinach,cilantro and green chilli paste little by little.Remove from flame and garnish it with shredded coconut.Serve it warm with lijjat pappad or spicy fish curry or like me eat it just like that.

EGGPLANT PICKLE

Pickles are a must for me while having meals.Eggplant pickle was something i had heard of before but never tried.I had a couple of chinese eggplants in stockand so i wanted to give it a try and WOW!!it was simply delicious.Even my husband who is not fond of pickles loved it.The base of my pickle is made of garlic and pearl onion paste.It also adds a lot of flavour to the pickle .For heat and the red color i used a lot of kashmiri red chilli pdr.This gives the right heat without making it too spicy.I baked the eggplant pieces before adding them into mixture.The end result is too good.Other than with rice , it tastes great with chapathis too.

INGREDIENTS

Chinese eggplant - 2 nos, diced small

Pearl onions - 10-12 nos, peeled

Chopped garlic - 2 tsp

turmeric pdr - 1 /2 tsp

Kashmiri red chilli pdr - 2-3 tbsp(If you dont have kashmiri red chilli pdr then reduce the amount of red chilli pdr)

Asafoetida - a pinch

mustard seeds - 1 tsp

curry leaves - of 1 sprig

Tamarind paste - 2 tsp

Vinegar - 1 1/2 tsp

lemon juice - 1 tsp(optional)

salt to taste

METHOD

Preheat oven to 375 deg F.Arrange the diced eggplant pieces on a baking dish.Sprinkle with some salt and let it bake for about 15-20 mins or until they become soft and tender.

In the meantime grind the pearl onions to a smooth paste and keep aside.

Heat some oil in a wok/kadai.Add mustard seeds.Once they start to crackle add curry leaves and garlic .Saute for a few seconds.Then add turmeric and red chilli pdr.Add the onion paste and some salt.Stir it for a couple of mins.Add a pinch of asafoetida.Now add the baked eggplant pieces .Mix it well until the eggplant pieces are well coated with the mixture.Add the tamarind paste and mix it well.Using the back of a wooden spoon mash the pieces into the mixture.Remove from heat and add the vinegar and lemon juice.Mix it again.Let it cool.Serve it with rice or chapathi.Refrigerate the remaining.