Palak Kofta

This dish is very special because the palak I used is organic and what more, it is from my own terrace garden :)

For the kofta:
Palak leaves - chopped and blanched in hot water
Boiled and mashed potatoes - 1 big
Grated ginger and garlic - 1 tsp
Red chilli powder and salt as per taste
Gram flour (besan) - 2 tbsp

Squeeze out water from palak. Mix with other ingredients and make a firm dough. If too dry, add a little water while kneading. If the dough is too watery, add more gram flour.


Make small balls and deep fry in oil until golden brown. Set aside.

For the gravy:
Onions - 1 big
Garlic - 6 to 8 cloves
Tomato puree - 2 cups
Curd - 2 tbsp
Milk - 1/4 cup
Turmeric powder, coriander powder, red chilli powder and salt - as per taste
Garam masala powder - 1 tsp
Fresh coriander leaves - finely chopped
Oil for frying

Coarsely grind the onion and garlic. Heat oil in a pan and fry the coarse paste on a high flame till all the water evaporates.
Continue to fry on medium high heat until it turns golden brown.
Add coriander, red chilli and turmeric powder and mix well
Add tomato puree and curd. Stir and fry till oil separates from the gravy.
Once the gravy thickens, add water as required. Cover with a lid and cook for few minutes.
Add garam masala powder and mix well.
Add milk and stir continuously to blend all the masala.
Once the gravy reaches the required consistency, add the deep fried koftas.
Turn of the heat and garnish with coriander leaves.

We had this with mooli (radish) paratha - the radish was a product of my OTG.

Dal Makhani

It was at my best friend's place that I had dal makhani for the very first time. It was love at first taste!! Since then, this is a must have when ever I eat out. The best thing is the way the flavour of the butter hits the taste buds amidst all the spices and cooked dal. It just makes me go oooooohhh!!! :)

After all these years, it was only yesterday that I got a chance to make this delicious dal at home. Mom said it was as good as the dal she had eaten in restaurants :) That surely made my day!!!

To make this extremely rich dal, here's what you will need:
Rajma (Kidney beans) - 1/2 cup
Whole black urad dal - 1/2 cup
Butter - 1/2 cup
Fresh cream - 1/4 cup
Coriander powder - 2 tbsp
Garam Masala powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Kasoori methi - 1/2 tbsp
Ginger and garlic paste - 3 tbsp
Tomato, pureed - 1 cup
Cumin seeds - 1/2 tsp
Salt to taste

Without further ado:
> Soak rajma and urad dal in water overnight. Pressure cook.
> Heat oil in a pan and temper cumin seeds
>Add ginger-garlic paste and tomato puree. Cover the pan with a lid and allow to boil on low flame
> After about 10 minutes, add red chilli powder, garam masala powder and coriander powder. Blend and then add butter. 
> Cover and allow to simmer for about 15 minutes. 
> Add the dal along with the water it was cooked in. Mix well and allow to simmer on a low flame. 
> Now and then, stir the mixture so that the dal is not burnt. 
> Add kasoori methi powder and fresh cream. Mix well. Cover and allow to simmer for few minutes. 

Serving suggestions: Tastes great with roti or rice. Onion rings with a hint of lemon juice enhances the taste a million times.

Corn Kofta Curry

I have always loved kofta dishes, especially malai kofta. We had a big packet of corn at home and were quite bored of the usual boiled corn. My sister suggested we should try something new. Since we were all at home when she made this happy suggestion, I looked in the many recipe books I have and came across a recipe for Corn Kofta Curry. It looked simple enough to make and with loads of encouragement (or should I call it greed? ;) ) from my sister I got down to making the amazingly delicious dish which we enjoyed with hot phulkas.

To make the kofta: 
Pressure cook 2 cups of corn and 2 big potatoes. When cool, mash them coarsely.
Add 1/2 cup of gram flour, a tsp of green chilli and ginger paste, salt, 1/2 tsp of pepper and cumin powder, 1/4 tsp of turmeric powder and a tbsp of curd.
Mix well and make lemon sized balls and deep fry in oil until the koftas turn golden brown.

To make the gravy:
Grind 3 onions into a coarse paste. Heat oil in a pan and fry the ground onion along with a 1/2 tbsp of ginger-garlic paste.
Then add 2 tsp of coriander powder, 1/2 tsp of cumin powder, 1/4 tsp of garam masala, 1 tsp of red chilli powder, 1/4 tsp of sugar along with a tsp of butter. Fry well and then add tomato paste. Fry until the oil leaves the sides of the pan.
Add salt and enough water. Boil for few minutes and then pour in a tbsp of cashew paste. Allow to simmer.

In a serving bowl, arrange the fried koftas and pour the gravy over it. Garnish with beaten fresh cream and finely chopped coriander leaves. Serve piping hot with rotis.

Paneer Cashew Gravy

I was watching a program on a popular TV channel. One of the participants on the cooking show prepared this dish during a contest. The method of preparation was simple and the dish looked really really yummy on screen.With loads of help from my sisters and mother, I enjoyed making the dish. The quiet dinner that followed was even more memorable. 

Ingredients:
Tomatoes - 3 medium sized
Onions - 3 medium sized
Ginger garlic paste - 1 tsp
Cashew nuts - a handful
Cumin seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Dhania powder - 1 tsp
Turmeric powder - 1/2 tsp
Paneer - 100 grams, cubed
Oil for cooking
Salt to taste

Method:
Grind the cashew nuts with a little water and make a smooth paste. Set aside. 

Heat oil in a pan and fry the paneer till golden brown. Dunk into cold water and set aside.

Heat oil and temper cumin seeds. Add chopped onions and ginger garlic paste. Fry till translucent.

Add tomato paste and allow to simmer till quantity reduces by half.

Add red chilli powder, dhania powder, turmeric powder and salt. Mix well and cook till the oil separates from the gravy.

Add a cup of water as well as the cashew paste. Miz well and allow to simmer for 2 minutes.

Slip in the fried paneer cubes and turn off the gas. Garnish with finely chopped coriander leaves.

Serve hot with rotis.

Rajma - Punjabi Style

This is a different version than the one I have tried before. I like this one much better for its true Punjabi taste - it combines really well with rice and leaves you feeling completely nourished.

Ingredients:
Kidney beans - 1 1/2 cup, soaked in water for at least 8 hours
Tomatoes - 3, medium
Green chili - 1
Ginger - a small piece
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Salt to taste
Asafoetida - a pinch
Oil - 2 tbsp

 Method:
1. Blend the tomatoes, green chili and ginger into a fine paste.
2. Heat oil in a pressure cooker, add asafoetida and cumin seeds and allow the seeds to splutter.
3. Add the blended paste and allow to boil for 2 minutes.
4. Add coriander powder, turmeric powder, red chili powder and pepper powder. Mix well.
5. Allow to cook on a low flame till the oil separates from the gravy.
6. Add the kidney beans along with the water in which it was soaked. Add salt and another cup of water.
7. Turn the heat to high, close the cooker and place the vent. Allow 3 whistles.
8. After the pressure subsides, mash few beans to make the gravy thicker.
9. Serve hot with rice.

Kadai Paneer

This dish is a must have if you can't resist north Indian cuisine. I urge you to try making some yourself since it will leave you with the feeling have accomplished something great :)

Traditionally, it is served in a kadai - wok. It uses very simple ingredients and can be whipped up in a jiffy. Yet the taste leaves one imagining a large amount of time and effort gone into making the dish!!! Since the main ingredient is paneer or cottage cheese, it makes sense to have it with light, hot and soft phulkas.

You will need:
250 gms paneer, cut into 1/2 inch cubes
1 medium sized green capsicum, diced into 1/2 inch pieces
3 medium sized tomatoes
1/2 inch piece of ginger
1 green chili
1 tablespoon of finely chopped onions
1 teaspoon of cumin seeds
1 teaspoon of coarsely crushed coriander seeds
1/2 teaspoon of red chili powder
5 tablespoon of oil
a pinch of turmeric powder
a pinch of asafoetida



Method:


Heat oil in a pan and stir fry the paneer for 2 minutes. Set aside.
In the same oil, stir fry capsicum until they are tender and crispy at the same time. Set aside.
In the remaining oil, add cumin seeds and asafoetida.
When the seeds splutter, add onions and fry well.
Add pureed tomatoes, ginger and green chili.
Add coriander powder, turmeric powder, chili powder and salt.
Allow to cook until the tomato paste expresses oil.
Add the fried paneer and capsicum.
Mix well and allow the paneer to soak up the saucy tomato, taking care to keep the capsicum crisp.

Dal Palak

Highly nutritious and multi-flavoured dal - very quick to make, especially if you you have a pressure cooker. The jeera, red chili and lemon come together to create a mind-blowing and sensational flavour, leaving you yearning for more.



Soak green gram dal [moong dal] in water for about an hour.
Clean and chop spinach leaves into fairly tiny pieces.
Pressure cook palak and dal along with salt and turmeric powder.
When done, add a tsp of garam masala powder and a tablespoon of lemon juice.
In a pan, melt butter. Allow a teaspoon for cumin seeds to splutter.
Add 4 whole red chillies, a pinch of asafoetida, and a teaspoon of red chili powder.
Pour this over the hot dal.

Go ahead and indulge yourself - enjoy this tasty dal with rice or roti!!!

Rajma Masala

I had a packet of rajma or kidney beans lying around for a really long time and finally got down to making some today. Very simple to prepare, extremely nutritious and tastes great with rice.

You will need:
Rajma - 1 cup, soaked in water for at least 6 hrs
Onions - 2, small
Tomatoes - 2, big
Ginger - 1/2 inch piece
Garlic - 2 pods
Oil - 2tbsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder - a pinch
Finely chopped coriander - 1 tbsp




Here's how you make it:
1. Heat oil in a pressure cooker. Add finely chopped onions, ginger and garlic. Saute until the onions turn pink.
2. Puree tomatoes and add into the cooker.
3. Add chili powder, cumin powder, coriander powder and turmeric powder. Allow to boil till the oil leaves the sides of the cooker.
4. Add the rajma along with the water. Add garam masala powder and salt to taste.
5. Place the lid and allow to cook till steam comes out.
6. Place the vent and lower heat. Allow 3 to 4 whistles.
7. After the pressure subsides, mash a few beans so the gravy thickens.
8. Garnish with coriander leaves and serve hot with steaming rice.

Chow Chow Kootu

Some of the south Indian dishes are so simple to make and yet come with all the taste and goodness they can offer. A kootu is one such dish. A great accompaniment with rice and rotis, it comes packed with the wholesomeness of dal, coconut and vegetables.

Chow Chow or Bangalore Kathirikai is one vegetable that can be used to make a kootu. My mom and amma have always used dry red chilies to add spice, but I replaced it with fresh green chilies. The spiciness was much subtler and better!


Here's what you will need:
Chow chow - 1, chopped into small cubes
Moong dal - 1 small cup, pressure cooked along with turmeric powder
Grated fresh coconut - 2 tbsp

Fry the following in a teaspoon of oil and grind along with fresh coconut:
Urud dal - 2 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Green chilie - 2



For the garnish:
Curry leaves - a few
Mustard seeds - 1/4 tsp
Ghee - 1 tsp

In a thick bottomed vessel, boil a cup of water and slip in the chopped chow chow along with salt and a pinch of turmeric powder. Allow to cook until tender.
Add the pressure cooked dal and allow to simmer for a minute.
Add the ground paste and allow to boil on a low flame, stirring occasionally.
Turn off the heat and sprinkle chopped curry leaves.
Heat the ghee, pop mustard seeds and pour this over the curry leaves.
Serve hot with rice - a simple, yet nutritious meal!

Palak Paneer

A very popular dish across all parts of India and definitely among my favourites. I have tried it out loads of times and decided I might as well put it up on my blog.



Ingredients:
Spinach - 1 bunch
Paneer [Cottage Cheese] - 250 gms, diced
Moong dal - 1 tbsp, soaked in water
Onion - 1, diced
Finely chopped onions - 1 tbsp
Tomato - 1, diced
Green chilie - 1
Garlic pods - 2
Red chilie powder - 1 tsp
Dhania powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Garam masala powder - 1/2 tsp
Ghee - 1 tsp

Method:
-> In a vessel,bring water to boil and add the spinach leaves and moong dal. Allow to simmer for 5 minutes
-> In a pan, heat 1 tablespoon of oil and fry garlic, green chilie, diced onion and tomatoes. Allow to cool and blend along with spinach and dal
-> Heat the remaining oil in the pan and temper cumin seeds. Fry the finely chopped onions.
-> Add dhania powder and fry for a minute. Add the blended mixture along with salt and allow to boil on a low heat.
-> Add the chilie powder and allow to simmer for few minutes.
-> Slip in the diced paneer pieces and remove from fire after 2 minutes.
-> Sprinkle garam masala powder and pour hot ghee over it. Serve hot with rotis.

Mirchi ka Salan

I am not a great fan of spicy food and am averse to trying out Andhra cuisine. However, I came across this dish while watching a popular TV show and was really tempted to try it out. This is an authentic Andhra dish, where the traditional recipe uses long green chilies. I used capsicum instead and it turned out just fine.

Ingredients:
Capsicum - 1, diced into medium sized cubes
Onion - 1 small, diced
Grated coconut - 1 tbsp
Tamarind pulp - 3 tbsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Fresh coriander leaves - a sprig

For the Salan:
Peanuts - 4 tbsp
White sesame seeds - 1 tbsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Poppy Seeds - 1/4 tsp
Dry red chili - 1



Method:
1. Dry roast the peanuts, sesame seeds, coriander seeds, cumin seeds and poppy seeds.
2. Heat a tablespoon of oil in a pan and saute the onions and red chili.
3. Without adding water, grind the roasted ingredients along with sauteed onions, red chili and coconut.
4. Heat a tablespoon of oil in a pan and deep fry the diced capsicum and set aside.
5. In the same pan, add ginger garlic paste followed by the ground mixture and tamarind pulp.
6. Fry well, adding a tablespoon of water now and then to prevent the paste from sticking to the pan.
7. Add fried capsicum along with a little water. Place a lid and allow to cook for 10 minutes.
8. Remove from fire and garnish with chopped coriander leaves.

This tastes great with pulao, jeera rice and rotis.

Cabbage baffle

Have you ever made cabbage curry and seen it wither before it has been cooked? Today is the second time it has happened to me. A kilogram of cabbage reduced to just a small bowl of curry!!The first time it happened, I figured I had added salt too early in the cooking process. This morning I was really careful to add salt only after the cabbage was nicely done. Imagine my horror when the cabbage again withered and I was left with only a small bowl of curry. I mentioned this to my mom in our chat session and she tells me that while picking cabbages I need to make sure the leaves are densly packed and the cabbage feels heavy. Damn! I always thought the ones that feel fluffy are the fresh and best ones. Better late than never I suppose.

Sambhar without tamarind

I understand anyone will get bored eating the same food everyday. Imagine getting borrrrred cooking the same food day in, day out! My husband loves sambhar and I being a novice knew just about two sambhar recipes. Using different vegetables was the utmost variation I could manage.
I was always under the impression that tamarind extract is a must in any kind of sambhar. That is probably why I was skeptical when my mother-in-law [amma in all future blogs] told me about this simple variation, during one of my rantings about having to cook the same stuff everyday.


Ingredients:

Onion - 1, chopped into medium sized pieces
Tomatoes - 2, one finely chopped and one blanched and pureed
Thoor dal - 1 big cup
Sambhar powder - 1 heaped tablespoon
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Salt - as required
Turmeric powder - a pinch
Curry leaves - few
Oil - 1 tablespoon

Here's how you make the sambhar. Pressure cook the thoor dal along with turmeric powder and enough water. Heat the oil in a kadai and temper mustard and urud dal. Add the curry leaves just as the urud dal turns golden brown. Add the onions and fry till translucent. Add the chopped and pureed tomatoes. Allow to cook for few minutes. Add salt and sambhar powder. Fry for 15-20 secs and add the boiled thoor dal. Pour a small cup of water and allow to boil for 5 minutes. Sambhar without tamarind is ready!!