Matar Paneer-Green Peas and Cottage Cheese Cubes in a Aromatic Sauce

This is an authentic North Indian dish popular all over India and even across the globe.The combination of spices and the rich gravy make it more flavoursome.It tastes great when served with Indian flatbread..i.e., roti,naan,etc or even with pooris(Indian deep fried pufffed bread).Original recipe credit goes to my aunt Ms.Geetha Bhat..with me making few additions over the years.This has been a favourite accompaniment with chapathi/poori in my home since years.

Ingredients:

Paneer (cottage cheese)                                 100 gms

Fresh/frozen peas                                            1.5 cups

Tomatoes(M)                                                     2 nos,finely chopped

Onions(m)                                                          2 nos,finely chopped

Garam masala powder                                 1/4 tsp

kitchen King Masala                                      1/2 tsp

kasoori Methi

(dried Fenugreek leaves)                             1.5 tsp

Chopped green bell pepper

(capsicum)                                                         2 tbsp

Amchur(dry mango powder)                    1/4 tsp

Oil                                                                         2 tbsp

For masala:

Oil                                                                        1 tsp

Onions(M)                                                        2 nos,chopped

Peppercorns                                                    2-3

Cloves                                                                3-4

Cinnamon                                                        1 inch piece

Cardamom                                                      1(only seeds)

Cashew nuts                                                   2tbsp

Poppy seeds                                                    1tsp

Ginger                                                               1.5inch piece,chopped

Garlic flakes                                                   5,peeled and chopped

Red chilli powder                                         1.5tsp

Turmeric powder                                         1/4tsp

Chopped fresh corianderleaves              2tsp

Method:

• Keep 2 skillets/kadai ready(atleast one of them non-stick for sauteeing the masala)
• If using frozen peas then soak in water for 10-15 minutes,later drain out the water.
• Cut he paneer into cubes.
• In a skillet heat a tsp of oil and setting the flame to mediumadd cloves,cardamom seeds,cinnamon,poppy seeds,peppercorns and saute lightly
• Add the chopped ginger and garlic and saute lightly followed by onions,also saute for couple of minutes.
• Add the cashewnuts,chilli powder,coriander leaves and turmeric and stir once.Switch off the flame.
• Transfer the contents to a mixie jar and when cooled prepare a paste adding required amount of water.
• Heat a tbsp of oil in the skillet used for sauteeing the masala and add the chopped onions and saute until it turns golden
• meanwhile heat another pan(preferably non-stick)with a tbsp of oil and add the blended masala and saute for 5-10 minutes stirring in between till the
• raw flavour fades away and also some oil gets shown.
• Once the onions are golden add the chopped bell pepper and saute for few seconds.
• Add the peas and give a nice stir.cover and cook adding little water till they are soft.
• Add the tomatoes and saute till they become soft and mushy.
• Add salt,kitchen king masala,little kasoori methi and stir.
• Add the sauteed masala from the other pan,water to get a curry consistency and bring to boil.
• Add the cubed paneer and let cook for 3-4 minutes covered.
• Finally add kasoori methi(rubbing on your palms a little) and garam masala powder and switch off the flame.
• Cover the lid to retain the flavour

Gobi Ka Paratha-Stuffed Cauliflower Flatbread

 
This is a North Indian staple eaten as breakfast/lunch/dinner.It is a filling food with balanced nutrition.These parathas serve as an excellent food during travel.I love to make stuffed parathas as I need not think for an accompaniment with this as it tastes best served with a blob of butter,curd,pickle and so on... that are always in stock at my kitchen shelf/refrigerator.
It is very simple and easy one which takes time to get practiced(initially all flatbreads were time consuming and I used to feel panicked) so with a little practice and patience and you can win over everyone at home.Do try this out and impress everyone at home.Will most more varieties of stuffed parathas in the days to come..So,enjoy Garam garam Gobi Ke Parathe..don't forget to add butter on top while serving.

Ingredients:
For the Dough:
Whole wheat flour                     2cups
Salt                                                   1/2tsp
Water                                              to knead the dough
Oil                                                     1/2tsp
 
For the Stuffing:
Cauliflower**,grated                                   4cups
(A small head)
Finely chopped onions                                1/2cup
Finely chopped coriander leaves           1tbsp
Red chilli powder                                         1tsp
Dhania(coriander)powder                      1/2tsp
Turmeric(haldi)                                           1/4tsp
Garam masala powder                             1/2tsp
Cumin seeds(jeera)                                    1/2tsp
Oil                                                                     1-2tsp.
Salt                                                                  to taste
 
More ingredients:
Oil/ghee(clarified butter)  as required while roasting parathas.

Method:
Dough-

• Take a mixing bowl and addthe flour and salt and mix it dry.
• Make a well in the centre and add 1/2cup of water and gently mix and knead to form a semi stiff dough by adding required additional water if necessary.
• Divide into 12 equal portions.

Preparing the Stuffing-

• Heat a pan preferably a non-stick pan (as it requires less oil)add the oil.
• Toss in the jeera followed by onions,saute for a minute.
• Add the grated cauliflower and sauté on medium flame till the raw flavour fades away(takes about 10 minutes)sautéing in between.
• Add all the rest of powder ingredients including salt and give a stir.
• Saute for another 2-3 minutes.
• Add the fresh chopped coriander ,mix well and switch off the flame.
• Let it cool down.
• Make 12 equal portions.

Making of parathas-

• Take a ball of dough and flatten into  a small circle with a rolling pin
• Place the prepared portion of stuffing at the centre.
• Bring together all the sides to the center carefully and seal tightly.
• Roll into a circle(6") again dusting flour on the workspace.
• Heat a griddle and cook the paratha using ghee/oil until golden brown spots appear on both sides.
• Repeat the procedure for the remaining parathas
• Serve hot with curds(yogurt),pickle of your choice or Flax seed chutney powder.

 
 
The collage of making the parathas-

 
Note**

• Cauliflowers usually have worms in them and are also exposed to harmful chemical sprays while they are grown.
• Always cut into florets,wash in water then soak in a bowl of water dissolved with a tsp or two of salt and soak for 30 minutes.
• Drain,rinse again in 2-3 changes of water.
• Drain in a colander,and spread on a towel to get rid of the excess moisture.

 
 
 
 

Sabut Masoor Ki Daal-Brown Lentil Spicy Soup(Daal)

Daals are a staple in Indian maincourse.It is prepared all over the country using different lentils and sometimes even mixing a couple of them.The method of preparing differs from region to region.This is a one prepared from brown lentil which is called sabut masoor in Hindi,(sabut means whole) and masoori in Konkani.An easy to prepare one which can be served with rice or rotis or can have it in a bowl like soup,choice is yours!!

Ingredients:
Masoor daal(brown lentil)               1/2cup
Onion(M),chopped                               1
Tomato(M),chopped                           1
Green chilli                                             1
Ginger chopped                                    1tsp
Garlic chopped                                     1tsp
salt                                                            to taste

For Tempering:
Cumin(jeera)seeds                            1tsp
Coriander(dhaniya)powder         1/2tsp
Red chilli powder                              3/4tsp
Turmeric                                               1/4tsp
Asafoetida(hing)                               a pinch
Oil                                                            2-3tsp

Method:

• Wash masoor and soak in pressure cooker for 1hour.
• Make a coarse paste of ginger garlic and green chilli using a mortar and pestle.
• Add chopped onion,toamto,coarse paste and pressure cook adding about 1.5 cups of water.
• Pressure cook for 1 whistle ,then lower the flame and cook for 10 more minutes.
• When cooked, whisk the pressure cooked contents well and transfer into a soup pot.
• Add salt and bring to boil.
• In a small seasoning pan heat oil and toss in jeera ,when sizzles add the remaining ingredients and pour over the boiling daal.
• Add fine chopped coriander leaves and boil for 1 more minute.
• Serve hot with rice,rotis.

A look of Masoor(brown lentil)-

Serving Idea-

(Masoor daal served with ajwain(carom seeds/bishops weed)paratha & Soya chunk aloo aur palak ki subzi)


 

Aloo Gobi-Dry Potato And Cauliflower Cooked with Spices

Aloo gobi is a dry vegetarian dish served as an accompaniment with rotis ,phulkas or rice.This is a classic in Punjabi cuisine and quite common in that region.This is a wonderful dish as it involves the usage of typical Indian spices which make it aromatic,flavourful and tempting.I like this dish as it is spicy and mildly tangy too.In the konkan cuisine too we make dry dish with combining potato and cauliflower which is simple and tasty whereas this one totally rocks!!!

Ingredients:
Boiled potato cubes                                           1.5cups
Cauliflower florets                                            2-2.5cups
Green peas(fresh/frozen)                               2-3tbsp
Onion,sliced (M)                                                1-2
Green chilli                                                          2-3
Ginger choppings                                             1tsp
Garlic flakes                                                       5-6
Turmeric powder                                             1/3tsp
Kasoori methi
(dried fenugreek leaves)                              2pinches
Kitchen king masala                                      1/2tsp
Garam masala powder                                 1/4tsp
Coriander(dhania)powder                         1tsp
Dry mango(amchur)powder                     1/2tsp
Saunf(fennel) powder                                  1/4tsp
Oil                                                                        1- 2tbsp
Cumin seeds(jeera)                                      1/2tsp

Method:

• Wash and soak cauliflower florets in salt water to get rid of worms if any,rinse in fresh water,drain in a colander.
• If using frozen peas,then soak in water for 10-15 minutes,drain.
• Make a paste of ginger,garlic and green chillies with the help of a mortar
• Heat a kadai/skillet with oil and toss in the jeera.
• Add the sliced onion wedges and sauté till pale,add the prepared paste and sauté for some more time till the rawness fades.
• Add the powders one by one,also kasoori methi and sauté for a few seconds.
• Add the florets,peas,and give a stir.
• Add the cubed potatoes,salt and sprinkle little water.
• Cover with a lid and cook on a low flame till the florets are done and this dish should be dry.
• Sprinkle water if necessary in between.
• Serve with rotis and rice along with any daal.

 

Daal Palak-Green Gram and Spinach Spicy Soup

This is a North Indian daal served either with rice or roti(flatbread) or can be had in a bowl as a soup on a cold wintery day sprinkling with some fresh chopped onion with a dash of chat masala.An exceptionally tasty one as it is a combination of pulses and vegetables.

Here is a simple and tasty recipe and the credit goes to my friend Ms.Richa Goyal.

Ingredients:

Green gram(Moong)               1/2cup

Tomato(m),chopped               1nos

Onion(m),Chopped                 1nos

Chopped Spinach(palak)

(preferably leaves

and only tender stems)           2.5cups(1 bunch normally available in markets)

Salt                                              to taste

For Seasoning:

Oil+Ghee(clarified butter)         1tsp each

Red chilli powder                          1tsp

Cumin(jeera)                                  1tsp

Asafoetida(hing)                          2pinches(the one i use is strong)

Coriander(dhania)powder      1/2tsp

Fennel(saunf)powder               1/4tsp

Turmeric(haldi)powder          1/2tsp

Method:

• Wash the green gram and put in a pressure cooker along with chopped onion,chopped spinach and tomatoes with 2 cups of water.
• Cook for 1 whistle then simmer the flame and cook for  for 5minutes.
• Switch off.Let the pressure completely come down.
• Transfer the contents into a soup pot and add salt to taste,bring to boil.
• Whisk well with a wire whisk or a buttermilk churner.
• In a small seasoning pan heat oil+ghee.
• Add jeera ,when crackles add red chilli powder,switch off.
• Add the remaining ingredients and mix with a spoon.
• Pour over the cooking daal and boil some more.
• Serve hot with rice or chapathis.

Indian Gooseberry Chutney-Amla ki Launji

Amla(indian gooseberry )is an edible fruit which is sour,bitter,astringent and also fibrous.

It is a natural source of Vitamin C.Here is  very simple and easy  north indian recipe called launji which is a sweet and tangy(khatta meetha) chutney.

Ingredients:

Amla                                  12 nos

Green chilli                     3-4

ginger                                1" piece

Saunf (fennel)                1 tsp

Methi(fenugreek)         1/2 tsp

Red chilli powder         1tsp

Turmeric                          1/4 tsp

Powdered jaggery        5 tbsp(or more)

Salt                                     1tsp or to taste
(used sendha namak)

Oil                                       2-3 tbsp(have used olive oil)

Method:

• Wash amla and pressure cook for 1-2 whistles.drain, cool and separate the segments discarding seeds.
• Chop green chillies into long pieces with an incision in between and chop ginger to fine pieces.
• Heat oil in a pan and add methi followed by saunf,after it crackles add chopped ginger and green chilies,saute for a few seconds.add amla segments,salt and turmeric and saute for couple of minutes on a low flame.Add powdered jaggery,chilli powder and give a nice stir.(adjust spices to suit your tastebuds)cover and cook for another few minutes.
• cool it and store in a bottle jar preferably in refrigerator.

(Serve as an accompaniment with rice/roti and daal,subzi.)