37 - Aloo Chana Masala

So with 2 hyper active school going boys growing up in this household, I am always on the look out for easy and simple recipes. And that is how I came up with this one. Easy, yet flavorful.

Ingredients

1 large onion, chopped finely

1" piece ginger, chopped finely

4 cloves garlic, chopped finely

2-3 green chilies (or as per taste) , chopped 

1 cup tomato puree

2 large potatoes , peeled and cut into small squares

1 can of chickpeas, or 1/2 cup chickpeas soaked overnight and cooked 

1 handful coriander leaves, chopped

1 cup water

1 tsp cumin seeds

1/2" piece of cinnamon

1 bay leaf

1/4 tsp turmeric powder

1 tsp chilly powder, or as per taste

2 tbsp oil

salt, to taste

Preparation

Heat the oil in a pan. Add the cumin seeds. Once they begin to splutter, add  the bay leaf and cinnamon. Then add the ginger, garlic and green chilies. Stir for a minute and then add the onions(keep a handful of chopped onions aside) to this. Cook till the onions turn brown. Once the onions begin to brown, add the turmeric, chilly powder and salt. Stir and mix for 2 minutes. Add the tomato puree to this and mix well. Cook this covered on low flame till the oil separates. Now add the potatoes and the water. Again cook covered on a low flame until the potatoes are cooked well, but not mushy. Stir occasionally. Add the chickpeas and mix well. Cook till you get the required consistency of gravy. Add the chopped coriander leaves and  the handful of chopped onions that you kept aside. Keep covered and switch off the flame. 

Serve hot with rotis, naan or parathas. Enjoy! :)

34 - Eggless Banana Cake with Butter Cream Icing

"I'm so ripe. Either eat me or I'll burst out of my skin soon....."

That's what a few bananas in my kitchen told me the  other day. :) [ No, I'm not crazy,I'm just trying to write a blog. ] So, back to the bananas.  This was a yucky situation to say the least. I had to do something with them... either use them somehow or throw them away. And , no  I didn't want to throw  them away. So, I decided to bake - Eggless Banana Cake.

Ingredients


1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sal
1/4 cup + 4 tbsp Vegetable oil
6 ripe bananas
1/2 teaspoon pure vanilla extract

Preparation

Preheat oven to 170 degrees. Whisk together flour, sugar, baking powder, baking soda and salt. Puree the bananas in a processor . Mix the oil, vanilla and the puree with the flour mix. Gently fold all the ingredients together. Pour into a greased cake pan. Bake for 25 - 30 minutes , until a  toothpick inserted in the center of the cake comes out clean. Cool and frost with Butter Cream Icing.

Enjoy! :)

32 - Cream of Tomato Soup

Do you always opt for the store bought can of soup? Have you tried your own home made version? Well, I always went for the can and never thought I could pull off making soup from scratch. That's when I came across this recipe, and oh my god, it looked delicious and simple enough, I just had to try it. 

This is the link to the recipe I found - http://www.thekitchn.com/recipe-cream-of-tomato-soup-156693

Paired with some yummy Spinach Pesto Grilled Cheese Sandwiches ( http://artistiquerecipes.blogspot.com/2012/09/31-spinach-pesto.html ), this becomes the lunch for the Gods! :)

Ingredients

Unsalted Butter - 2 tbsp

Onion - 1 small, chopped

Dried Basil - 1.5 tsp

Cloves - Ground, a pinch

Flour - 2 tbsp

Diced Tomatoes in puree - 1 can

Baking Soda - a pinch

Vegetable Stock - 2 cups

Milk - 1.5 cups

Tomato paste - as needed

Black Pepper powder 

Salt

Preparation

Melt the butter in a pot. Add the onions to this and cook for about 5 minutes, or until they are transparent and soft. Do not brown. 

Add cloves and basil. Cook for 1 -2 minutes. To this, add the flour. Cook for another 2 minutes stirring well.  Add the tomatoes, baking soda and vegetable stock. 

Lower the heat and let it simmer for 10 minutes.

Remove from flame. Once it cools down, puree it in a blender. Remember to do this in batches to avoid spills.

Pour this pureed soup back in the pot and bring back to the flame. Add the milk to this and stir to blend well. Add more milk, if required, to achieve the required consistency.

Add a little tomato paste to this for more tomato flavor. 

Add salt and pepper. 

Serve Hot and Enjoy!! :)

31 - Spinach Pesto

Pasta, Mozzarella Sticks, Grilled Cheese etc. Drooooooooooooool...

Mix these with Pesto and it gets even better. Make that Spinach Pesto and there you have a way to get spinach into your kids! I am sure I have convinced you by now to try this out. So here you go..

Ingredients

1 cup baby Spinach
1/2 cup sliced Almonds
3/4 cup fresh Basil
1/2 cup grated Parmesan
1/4 cup Olive Oil
Salt - a pinch

Preparation

Toast the almonds till slightly brown.
Wash the spinach and basil well.
Add the spinach,almonds,basil and parmesan in a blender and make a smooth paste. Keep drizzling the oil as you make the paste.

Spinach Pesto Ready! :)

* This pesto should stay well for about a month in the refrigerator. Store air tight with a little oil drizzled on top.

* This pesto can be added to pasta, grilled cheese sandwich (preferable with mozzarella cheese) or even as a dip for mozzarella cheese sticks.

30 - Olan - Onam Special

Second recipe for Onam -

Ingredients

Black-eyed Peas - 1/2 cup
Ash Gourd (Winter Melon) - chopped into small cubes, 1 cup
Curry Leaves
Coconut Milk, thick - 1/2 cup
Coconut Oil - 1 tbsp
Salt - to taste

Preparation

Cook the black-eyed peas and ash gourd in water together in a pressure cooker, first on high till 3 whistles, and then on low heat for 15 minutes or till the peas are well cooked.

Once cooked, add the salt and let it simmer for a few minutes. Add the thick coconut milk to this and let simmer on low flame till you get the required consistency.
Add the curry leaves and coconut oil, let it boil for a minute and then take off the flame.

Serve and enjoy!

29 - Kuttukari - Onam Special

Yesterday was the festival of Onam! And like every Malayali in the world, we celebrated it with a grand Sadya (feast) and our very own pookalam. :) This year, its extra special. Our first Onam in our new home, and our last as a family of 3! We are soon going to be 4! :)

We celebrated it with my parents this year, and my mom did most of the yummy cooking. I added my touch to the feast with 2 curries -  Kuttukari and Olan. 

Here is the first recipe .. 

Ingredients 

Black chickpeas - 1/2 cup, soaked overnight

Raw plantain - 1, chopped

Ash Gourd (Winter Melon) - 1 cup, chopped

Black pepper powder - 1 1/2 tbsp 

Turmeric powder - 1/4 tsp

Curry leaves

Mustard seeds - 1 tbsp

Dried red chilli - 3

Coconut - grated - 1 1/2 cups

Cumin seed - 1 tbsp

Coconut oil - 1 tbsp

Salt - to taste

Preparation

Cook the chick peas in the pressure cooker. It should be well cooked.

Add the chopped plantain, ash gourd, pepper, turmeric powder and salt to the cooked chick peas. Boil till the vegetables are well cooked and the curry is almost dry.

Blend 1/2 cup grated coconut with the cumin seeds in a blender. Add this to the curry and mix well. Cook for a few minutes. 

Heat the oil in a pan. Once hot, add the mustard seeds. Once they begin to crackle, add the red chillis and the curry leaves. Saute for a minute. Add the rest of the grated coconut to this and fry till the coconut turns brown. 

Add this to the curry and mix well. Let it cook on low flame for 2 minutes.( If you are using a non-stick pan, keep stirring so that the curry doesn't stick to the bottom of the pan and burn. )

Serve and Enjoy! :) 

28 - Butter Beans Masala

Butter Beans - Sometimes called lima beans, butter beans are a seed, and are considered a vegetable. Butter beans have tiny amounts of fat, are higher in iron, and are slightly higher in calories.

Call these butter beans or lima beans, they are yummy and this curry pairs well with rotis or parathas. 

Ingredients

Butter Beans - 2 cans

Onions - 2 , chopped

Tomatoes - 2, chopped

Ginger-Garlic paste - 1 tsp

Cumin seeds - 1 tbsp

Cinnamon stick - 1 inch

Bay leaves - 2

Kasuri Methi (dried fenugreek leaves) - 1 tbsp

Salt - to taste

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsps

Cumin powder - a pinch

Oil - 2 tbsp

Preparation

Heat oil. Add cumin seeds and let them crackle. Add cinnamon sticks and bay leaves and fry for a minute. Add the ginger-garlic paste and fry for another minute. Add the chopped onions and cook. When the onions start turning brown, add the turmeric powder, chilli powder, coriander powder and cumin powder. Fry for 2 minutes on low flame. Add the tomatoes and cook till the oil separates.

Rinse the butter beans and add it to the tomato gravy. Add a little water to get the required consistency. Cook covered for about 5 minutes on low flame. 

Add the dried fenugreek and stir. 

Serve hot with rotis/parathas. Enjoy!

26 - Green Peas Masala - Kerala Style

The first thing that comes to my mind when I think about restaurant food in Kerala is the authentic Kerala Porotta (flaky layered paratha). And what is the best curry that goes with it ? Either spicy chicken curry or green peas masala curry.

This is how I tried to recreate the Green Peas Masala at home...I think it tasted almost like the ones we get back home. And I was literally drinking it :)

Ingredients

Frozen Green Peas - 2 cups
Onions - 2, halved
Tomato -1, chopped
Ginger-Garlic paste - 1 tsp
Green Chillies - 2, chopped
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Fennel powder - 1 tsp
Medium thick coconut milk - 2 cups
Curry leaves - a handful
Oil - 2 tbsp
Salt - to taste

Preparation

Boil the onions in water until cooked, for about 10 minutes. Grind this to a smooth paste.
Heat oil in a pan, add the onion paste to it and cook till it turns golden brown. To this, add ginger-garlic paste and the green chillies. Cook for 2 -3 minutes. Add turmeric powder, coriander powder and fennel powder. Cook till oil starts to separate, for about 3-4 minutes. Add a little water to help it all mix well.
Add curry leaves, tomatoes, salt and 1 cup of water. Mix well. Let it boil.
To this, add the green peas and stir well. Add the coconut milk and bring it to boil. Cover and cook for about 6-7 minutes.

Garnish with curry leaves. Serve hot and Enjoy!! :)

25 - Malai Kofta Curry

I just love Malai Kofta and I order it regularly when we eat out. I have been wanting try it out on my own and got around to it yesterday. This recipe is time consuming, but definitely totally worth the time and energy. :)

Ingredients

For koftas

Potatoes - 4-5
Paneer (Cottage Cheese) - 100 gms
Green Chillies - 2,chopped
Cornflour - 1/4 cup
Salt - to taste
Raisins - 1/4 cup
Oil - for deep frying

For gravy

Onions - 3 , halved
Oil - 3 tbsps
Ginger-Garlic paste - 1 tbsp
Green Chillies - 2, chopped
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Salt - to taste
Tomato Puree - 1/2 cup
Red Chilli powder - 1 tsp
Milk powder - 1/2 cup
Fresh Cream - 1/2 cup
Garam Masala powder - 1 tsp

Preparation

Boil the potatoes, peel and mash them.
Mash/grate the paneer.
Boil the onions with a cup of water for 10 minutes. Drain and grind into a smooth paste.
Mix the ingredients for the koftas (except raisins and oil) together. Divide into equal sized balls (around 15). Stuff the raisins into each ball and deep fry until slightly brown. Drain onto a paper towel and keep aside.
Heat oil in a pan. Add boiled onion paste and cook for 5 minutes. Add the ginger-garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Cook for another minute. Add the tomato puree and red chilli powder and cook on medium flame for about 10 minutes or until the oil separates.
Mix the milk powder in 2 cups of water and add to the gravy. (You can add more water to get the required consistency)
Bring to boil and simmer for 10 minutes on a slow flame. Stir in the fresh cream and garam masala powder.
Place the koftas in a serving dish and pour the gravy on top.

Serve hot with rotis, parathas or rice! Enjoy!! :)

24 - Amma's Potato Sandwich 1

The other day, I was chatting with my school friend ( a food blogger too) about our time in school, and she had this special recipe request. This was what she said ..."your mom used to make very simple sandwich with thinly sliced potato ( round slices)...i still have that taste in my mouth.. can u post that... i wud love to make it...!!!i must have last had it in the 9th or 10th std.."

This request had me calling my mom immediately asking her for details. She gave me the recipes for 3 sandwiches she used to make for my lunch boxes.I had to try them out as soon as possible. So that is what I did for snack time today... the 1st sandwich recipe....


Ingredients

2 slices of bread
Garlic - 2-3 cloves
Green chili - 2 ( according to taste)
Oil for deep frying + 1 tsp for the spread
1 medium potato
salt and pepper , to taste

Preparation

Blend the garlic and green chili with 1 tsp oil in the mixer.
Thinly slice the potatoes into rounds and deep fry them. Drain the excess oil on a paper towel, and toss with salt and pepper.
Spread the garlic-chili spread on 1 slice of the bread. Top with a few slices of the potato. If you like ketchup, you can spread a teaspoon of it over the potato layer. Close the sandwich with another slice.
You can cut it diagonally to serve.


These bring back fond memories to me... and as I told you earlier, to my friends too!!! :)




Enjoy!! :)

23 - Easy Mattar Paneer ( Green Peas with Cottage Cheese)

After a long break of more than 5 months, I am back to my kitchen and back to blogging. This is the reason for my break ... :)

I am almost in my third trimester, and thankfully have found more energy than I had till now. That encouraged me to find my way back to the kitchen and back to my blog...

So, this is what I came up with for dinner tonight. My easy twist on the household mattar paneer recipe... one with no chopping what so ever. And no chopping seems very very good to me right now. :)

Ingredients 

2 cups frozen green peas

6 tbsp tomato paste

2 cups cubed paneer

oil, to fry paneer and 2 tbsp for the gravy

1 tsp cumin seeds

2 bay leaves

1 tsp ginger-garlic paste

2 tsp coriander powder

1/4 tsp turmeric powder

1/2 tsp red chilli powder ( you can increase the amount; I used this much cause I have a 5 year old who has very low tolerance for the heat )

salt, to taste

2 tbsp fresh cream

1/2 cup fresh milk

1 tbsp dried fenugreek leaves

Preparation

Shallow fry the paneer until it turns into a light golden color.Take the paneer out and place on a paper towel so the extra oil is absorbed. 

Heat the 2 tbsp oil. Add the cumin seeds and let them crackle. Then add the bay leaves and stir for a few seconds.

Add the ginger-garlic paste and stir fry for a minute. Add the tomato paste to this and mix it well. Add the turmeric,chilli and coriander powder to the tomato paste and mix well. Cook till the oil seperates. 

To this, add the green peas and 1/2 cup water. Cook this covered on medium heat till the peas become tender. 

Add salt and paneer. Cook for 2-3 minutes on low heat. 

Now add the fresh cream and milk to this and cook covered on low heat for 5 minutes or till required consistency. Add the dried fenugreek leaves and mix well. 

Serve and Enjoy!! :)

22 - Dal Palak (Lentil with Spinach Curry)

This amazing winter definitely calls for some creamy hot dal with hot chapathis. I had some spinach in my refrigerator that I wanted to use. So that is when I thought of mixing the dal with the spinach. :)

Ingredients 


1 cup toor dal
2 cups chopped spinach
1 onion,chopped
1 tomato , chopped
1 inch piece ginger, grated
2 green chillies, slit
1/2 tsp red chili powder
1 tsp coriander powder
a pinch of cumin powder
1/4 tsp tumeric powder
1/2 tsp garam masala
salt, to taste
1/2 cup coconut milk
water, to boil the dal
pinch of hing/asafoetida
1/2 tsp cumin
1 tsp oil


Preparation


Cook the dal with water in a pressure cooker.
Heat oil, add the cumin seeds. When it starts spluttering, add hing and stir for  a few seconds.
Add chopped onions,green chili, ginger and saute for a few minutes.
Add red chili powder, tumeric, coriander powder and cumin powder and combine.
Add the chopped spinach and saute for 5 minutes. Add chopped tomato and saute for a few minutes.
Add the pressure cookered dal to this with salt, and water to make the required consistency.
Add the coconut milk and garam masala and cook on slow medium flame without a lid for 15 minutes or till you get the required consistency.
Serve and enjoy!! :)

18 - Gobi Machurian ( Fried Cauliflower in Chinese Sauce ) Indo-Chinese version

I just love Chinese food, and if its Indian-chinese,even better. :) 

In this recipe,as in many Indo-Chinese recipes, you will find the generous use of garlic, green chilli and ginger, also garnished with a lot of spring onions - awesomely flavorful! 

Ingredients

1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained

2 tbsps all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour

1 tbsp ginger-garlic-green chilli paste

approx a little less than 1/2 cup warm water

1/4 cup spring onions, finely chopped

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar

1 1/2 tbsps sesame/gingelly oil

salt to taste

Preparation

Heat oil for deep frying.

Combine the 3 flours,salt, ginger-garlic-green chilli paste and water to make a thick paste in a bowl. Dip the florets in this so that they are well coated and deep fry. Remove and keep aside.

Heat oil in a large wok. Once it is piping hot, add garlic and saute for a few seconds.Add ginger and green chillies and stir fry for a few seconds. 

Add the whites of the spring onions, stir fry for 3-4 mins. Add capsicum and stir fry for a few mins. 

Reduce heat to medium, add brown sugar, soya sauce,tomato ketchup,chilli sauce and vinegar. Combine well and cook for 2 mins. Add 3-4  tbsps water and cook for 2 mins. 

Add the deep fried florets and combine. Toss on high flame for 2 mins and turn off the heat. Garnish with spring onions greens.

Serve hot and Enjoy!!! :)

16 - Mexican Vegetarian Enchiladas

The other day we were majorly craving mexican food and I dont know of any good mexican restaurant here in Kuwait. Now, I know I dont need to go to a restaurant to enjoy some awesome mouth watering enchiladas! :)

Ingredients

1 small onion, chopped

1 green bell pepper (capsicum), chopped

1 can black beans, rinsed and drained

1 garlic clove, minced

1 can corn, drained

chopped green chillies, to taste

2 tbsps taco seasoning

1 tsp coriander powder

1/2 cup enchilada sauce

3/4 cup shredded mexican cheese blend

2 tbsps olive oil

6 tortillas

Preparation

Heat oil in a large pan and saute the onion and bell pepper till tender.

Add garlic and cook for 1 minute.Add beans, corn, chillies, taco seasoning and coriander powder. Cook for 2-3 minutes.

Spoon 1/2 cup of the bean mixture down the center of each tortilla. Roll up and place it seam side down in a greased baking dish. Once you put in all the tortillas, top it with the enchilada sauce and cheese.

Bake uncovered, at 175 C for 25 - 30 minutes or until heated through.

Serve hot and enjoy! :)

13 - Paneer Palak

This is the Palak Paneer for those who don't really like the taste of palak (like me) . If you want your kids to eat their spinach, and they wont touch it even if their life depends on it ; this one is for you! My boy loves it and I prepare it atleast once a week. That I can get him to eat spinach atleast once a week without complaining is "For Me Winning"   :")

Ingredients

1/2 kg cubed paneer

1 inch piece ginger, grated

2 garliv cloves, crushed

2 green chillies , chopped

2 bunches of spinach, washed

1 cup water

2 tbsp vegetable oil

2 bay leaves

1/4 tsp black peppercorns

1 onion, finely chopped

4 tomatoes, finely chopped

2 tsp coriander powder

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp jeera powder

3 tbsp fresh yogurt

salt, to taste

Preparation

Cook the spinach, without water, in a tightly covered pan for 5 minutes.

Put the spinach, ginger, garlic and green chillies with 1/4 cup of water into the food processor and make a puree.

Heat the oil, add the bay leaves and peppercorns, and fry for 2 minutes.

Add the onion and fry again for 6 -8 minutes , till the onion turns light brown.

Add the chopped tomatoes and simmer for 5 minutes. Add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and salt and mix well. Allow to cook for 2 minutes.

Add the spinach puree and the remaining water to the pan, and leave to simmer for 5 minutes.

Strir in the yogurt, about 1 tbsp at a time, and simmer for 5 minutes. You can add more water, if you need more gravy.

Add the paneer. Cover and cook till the paneer becomes soft, about 10 minutes.

Serve and Enjoy!! :)

12 - Easy Breezy Vegetable Fried Rice

This is something I always make when I am either too lazy to do any major cooking, or I am pressed for time. And I love the colours!

Ingredients

4 cups of cooked basmati rice

4 spring onions, finely chopped

1 capsicum (green bell pepper) , chopped

1 cup frozen peas & carrots

1 tbsp soya sauce

1 tsp red chilly sauce

2 tbsp gingelly oil or peanut oil

1 tbsp black pepper powder

salt, to taste

Preparation

Heat the oil in a wok. Once its very hot, add the spring onion whites and fry for a minute.

Add the rest of the vegetables and fry them on high heat for 3-4 minutes. Add the soya sauce and red chilly sauce and combine well. Fry for 2 minutes.

Add salt and pepper and mix well. Add cooked rice and combine everything together.Spread it all over the pan and leave this in the pan for a minute or 2.

Turn off the flame and garnish with chopped spring onion greens.

Serve hot and Enjoy!! :)







11 - Shahi Paneer - Cottage Cheese in Cashewnut and Tomato Gravy

Shahi Paneer means "Royal Paneer" or Paneer fit for a king!

This thick, creamy curry is a preparation of paneer, cashews and tomatoes, typically eaten along with rice, rotis or paranthas.

Ingredients

Paneer ( Cottage Cheese) - 1/2 kg
Oil - 3 tbsp
Onions - 2 , chopped
Tomato Paste - 1, 8oz can
Garlic - 3 cloves, chopped
Ginger - 1" piece, grated
Green Chillies - 2 , finely chopped
Cumin powder - 2 tsp
Coriander powder - 2 tsp
Garam Masala - 2tsp
Kasoori Methi - 1 tbsp
Cashewnuts - 3/4 cup
Milk - 1 cup
Water - 1 1/2 cup
Sugar - 1 tbsp
Salt - to taste
Coriander leaves - for garnishing

Preparation

Soak cashews in milk for 15 minutes. Heat 2 tbsp oil in a wok, add onions, and cook till they start to dry out. Add ginger, garlic and green chillies and saute for 2-3 minutes.
Add the tomato paste to this, and cook until the oil seperates.

While the onions and tomatoes are cooking, grind the cashews with milk to a fine paste.

Once the tomato-onion mixuture is done, add the cumin powder, coriander powder and garam masala and mix well.
Add the cashew paste and mix well. Make sure there are no lumps in the gravy.
Add water, salt and sugar and bring to a boil.
Saute the cubed paneer in 1 tbsp oil on medium - high heat. Once the paneer is light brown, drain the excess oil on a paper towel.
Once the gravy begins to boil, add in the kasoori methi and mix well. Then add in the paneer and mix slowly.
Garnish with fresh coriander leaves and serve.

Enjoy!!

8 - Capsicum (Green Bell Pepper) Rice

I havent been feeling too well today. I woke up sneezing, and haven't been able to stop sneezing since. Allergies,allergies!

So, I was in no mood to cook anything time consuming. So I made this quick and easy capsicum rice, that can be served with just yogurt or pickle. The rice is flavoured with butter and crunchy with capsicum. A quick meal thats a total keeper!

Ingredients

3 cups cooked basmati rice
2 large capsicums (green bell pepper), chopped
1 tomato, roughly chopped
2 tblsp butter
1 bunch coriander leaves
3 green chillies
3 large cloves of garlic
1 tsp mustard seeds
1 tsp cumin seeds
curry leaves
1 tsp urad dal (split black gram)
1" cinnamon stick
1 cup grated coconut (optional)
salt and pepper to taste

Preparation

Make a paste from the coriander leaves, garlic and green chillies.
Heat butter in a pan on medium heat. Add mustard seeds and cumin seed, let them splutter.
Add cinnamon stick and urad dal and saute till the dal turns brown.
Add curry leaves and 2 tblsps of the coriander-green chilly paste. Saute.
Add the chopped tomato and capsicums and fry till the tomatoes are soft, approximately 7 minutes. The capsicums should retain the crunchy texture.
Add salt and pepper to this and mix well.
Reduce the heat and add the cooked rice to this and mix. Cook for 2 minutes.
You can add the grated coconut (optional) now, and mix it well with the rice. Turn off the heat.

Serve hot with any curry, or just plain yogurt and pickle.

Enjoy!!

5 - Paneer Capsicum Dry

This is a dry, spicy vegetable and utterly simple to make. This was for dinner tonight, and a hit with the husband and the son equally! And that is a winner for me. :)

Ingredients

1 cup cubed paneer
3 green chillies,chopped
3 cloves of garlic,chopped
1 inch piece ginger,chopped
2 tomatoes roughly chopped
2 capsicums (bell pepper),chopped
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp kasuri methi
salt to taste
1 tblsp oil or ghee (clarified butter)
a handful of chopped fresh coriander leaves

Preparation

Grind together the green chillies, garlic and ginger.
Heat oil and add the above paste to it. Saute for 2 minutes.
Add turmeric powder, coriander powder, cumin powder and combine.
Add the tomatoes and cook for 5 minutes till they become soft.
To this, add the chopped capsicum and cook for another 5-7 minutes. Add paneer, combine well and cook for another 5 minutes or so, until the paneer is soft.

Add garam masala and kasuri methi to this and combine well.

Garnish with chopped fresh coriander leaves.

* You can also fry the paneer before adding to the curry. Less healthy, but more tasty option. :)

Serve and Enjoy! :)

2 - Tomato Rice

"If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys!"

Nope. I decided to make Tomato Rice, nice and spicy.

So life (actually my mom) dealt me with a whole lot of tomatoes this week. I happened to mention to my mom how difficult it was to get good fresh tomatoes nowadays, and typically forgot to mention that I did find some in the local super market and bought a kilo of it already. Well, on her next grocery shopping trip, she got an extra kilo of tomatoes for me too. And so there I was left with almost 2 kilos. I needed to use them before it went rotten. And thats how the "Tomato Rice" idea popped up in my head. :) We love it here, even my 4 year old.

So here's the recipe

Ingredients

Basmati Rice - 1.5 cups

Tomatoes - 5, chopped roughly

Onion - 2 , chopped finely

Green Chillies - 4 ,chopped *adjust according to taste

Garlic - 3 cloves , chopped
Bay Leaves - 2
Peppercorn - 5-6

Cumin seeds - 1 tblsp

Tumeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Oil - 2 tblsp
Water - 2 cups,boiled

Preparation

Heat the oil and add cumin seeds. Once they start to splutter, add the bay leaves and peppercorn.
Add the garlic and green chillies to this, and saute for a minute or so.
Add the chopped onions to this. Saute till the onions start turning brown. * You can add a pinch of salt to this - it helps the onion cook faster *
Once the onions are cooked, add to it the turmeric powder and garam masala. Saute this for another minute.
Add the chopped tomatoes. Close the lid, and let it cook on medium flame for about 10 minutes, or until the tomatoes turn pulpy.
Add the rice to the tomato mixture and fry for about 2-3 minutes.

Then add the water, close the lid and let it cook for about 10-15 minutes or until all the water is absorbed.

Stir the rice together.
*You can optionally add a handful of coriander leaves at this point, and mix it together with the rice.*

Serve with raita and papads.
Enjoy!!