Veg Kurma(restaurant style)

Veg kurma/Veg korma is the popular indian curry.This veg kurma can be made into 2 styles one is north indian style where in curd is used as curry base and the other one is south indian style in which coconut paste is used as curry base.Today i will show the south indian style of making kurma.This exotic veg curry can be prepared with all the easily available ingredients at home and goes very well with paratha,roti or even puri or pulao.

          Ingredients (serves 3-4)

• 4 tbsp grated coconut
• 8-10 cashewnuts
• 2 tsp poppy seeds
• 1/4 th tsp fennel seeds(saunf)
• 2-3 tablespoons oil
• 1 bay leaf
• 1 star anise
• Few strands of mace (javitri)
• 1/2 tsp cumin seeds(jeera)
• 2 green cardamoms(elaichi)
• 2-3 cloves(lavang)
• 1 inch cinnamon stick(dalchini)
• 2 medium size onion (chopped)
• 2 tsp ginger garlic paste
• 2 medium size tomato(made into puree) 
• salt (as per taste)
• 5-6 french beans(cut into 1/2''pieces)
• 1 carrot(cut into cubes)
• 5-6 cauliflower florets(cut into halves)
• 1 medium size potato (cut into cubes)
• 1/4 th cup green peas
• 1 tsp red chilli powder
• 1 tsp garam masala
• coriander leaves( for garnishing)
• water(as per requirement)
• 2-3 tablespoons milk cream

          Method of preparation

• Soak poppy seeds and cashewnuts in some warm water for half an hour.
• Make the paste of grated coconut,fennel seeds,soaked cashewnuts and poppy seeds by adding little water and keep it aside.
• Heat a pan and add some oil,fry all the dry spices(cumin,cinnamon,cardamom,cloves,bay leaf,mace,star anise)until they sizzle.
• Next to the pan add chopped onions and shallow fry until it becomes translucent.
• Now add ginger garlic paste and saute till raw smell goes off.
• Put tomato puree into the pan saute till raw smell goes off.
• Add all the chopped veggies as well as the masala powders(chilli powder and garam masala)  to the pan.
• Add salt as per taste.
• Also add the ground masala to the pan.
• Mix everything together add little water if required and let it cook covered on low medium flame for 10-12 minutes.
• After 8-10 minutes uncover the pan and check if the veggies are cooked properly.
• Once the veggies are done finally add the milk cream, mix and cook for 2-3 minutes more.
• Put off the flame and garnish with coriander leaves.
• Serve hot with paratha,puri or pulao.

          Note

• I have used tomato puree in my recipe but you can substitute it with chopped tomatoes also.
• If you want kurma to be more spicy you may increase the amount of garam and chilli powder.
• You can use the veggies of your choice to make this recipe.
• In the absence of cashewnuts you can use soaked almond.

Capsicum raita

Capsicum raita

This tasty goan style raita is my innovation.It can be served as the side dish in veg as well as non-veg  meal or can go very well with chapati or fulka.This recipe is no onion no garlic and can be prepared with very few ingredients available in the kitchen.

          
          Ingredients

• 1 medium size capsicum(finely chopped)
• 3-4 tablespoon grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp tamarind paste
• asafoetida (2-3 pinch)
• jaggery ( 1-2 tsp as per taste)
• 1/2 tsp mustard seeds
• salt(as per taste
• oil (around 2-3 tablespoon)

          (Serves 2-3 )

          
          Method of preparation

• Clean and chop capsicum.
• Apply some salt to it and shallow fry in the frying pan using someoil (on medium flame)
• Keep on stirring in between till it changes color and becomes soft.
• Switch off the gas and let it cool for a while.
• Now in a mixie take grated coconut,turmeric powder,chilli powder,tamarind paste,jaggery,salt and grind to a fine paste.(add little water as per requirement)
• Now before removing this paste from mixie put the fried capsicum in it and grind for just 4-5 seconds to coarsely grind capsicum.
• In a pan take some oil and  give tempering with oil,asafoetida and mustard seeds.
• Then in the same pan add the ground mixture.
• Mix and let it cook for 1-2 minutes.
• Serve hot. 

         Happy cooking !

Paneer makhani / Paneer makhanwala

                                                         

Paneer makhani (makhanwala)

Paneer makhani or Paneer makhanwala recipe is a dish where paneer in simmered tomato cashew gravy, topped with milk cream. One of the simplest & popular Indian paneer recipes that can be made easily by a beginner. It can be served with naan, roti, paratha or with biryani rice or jeera rice.

This recipe is made with very few ingredients and uses no onion making it distinct from the butter paneer or paneer butter masala. This makhani dish becomes rich with an addition of few cashews and cream. Cashews can be optional and doesn’t affect the taste much since cream is used. To get the right taste i suggest sticking on to the quantities mentioned.Fully ripened red tomatoes and a good quality chilli powder that is not very hot contribute to the best color of the gravy.

       Ingredients (serves 4)

• 8 to 10 cashews
• 2 cups tomatoes (around 250 Gms)
• 200 Gms paneer
• 1 tbsp. butter
• 2 green cardamoms
• 1 small cinnamon stick
• 2 cloves
• 1 green chili slit
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• Salt as per taste
• ½ tsp sugar
• 1 tsp garam masala
• ¼ tsp kasuri methi (crushed)
• 2-3 tablespoons milk cream.

      Method of preparation

• Soak cashews in hot water for 5 minutes. Meanwhile chop the tomatoes.
• Add tomatoes and cashews in a blender. Blend to a smooth puree.
• Heat butter in a frying pan. Add slit chili, cardamoms, cloves and small cinnamon stick.
• When they begin to sizzle, add ginger garlic paste. Saute for a minute or two.
• Pour the tomato puree in the pan. Cover the pan and continue to cook until the tomato puree thickens.
• Now add red chili powder and salt. Stir and cook until it begins to leave the sides. You can adjust more or less chili powder as per your taste.
• Next is the time to add garam masala.Mix well then add about 1 cup water, sugar and mix.
• Cover and cook on a medium flame until the gravy thickens.
• Add paneer to the gravy. Sprinkle crushed kasuri methi over it.
• Gently stir, cover and cook on a medium heat for 2 to 3 minutes.
• Lastly add milk cream to the dish and stir gently.
• Serve hot with rice or Indian bread.

       

        Happy cooking!

Paneer makhmali

                                                                             

I am a great fan of Late Tarla dalal madam.While I was searching for new paneer gravy dish recipe on her website I came across this Paneer makhmali recipe.I tried this recipe for the first time and fell in love with it. What’s best about this recipe is that it doesn't call for any fancy ingredients, it is super easy to prepare and tastes wow.

Even there is no use of heavy milk cream in this dish unlike other paneer preparations which makes this dish healthy too.This aromatic dish gets its characteristic green color and fresh flavor from a marinade of coriander,mint and green chilies. The addition of cashews and curds to the marinade imparts a rich flavor and creamy texture to the paneer, giving this dish a luxurious feel.

        Ingredients (serves 4)

• 500 Gms Paneer (cut into cubes)
• 1 Sliced onion
• 1/4 cup Milk
• 1-2 tsp Garam Masala
• 1 tablespoon Butter
• 1 teaspoon Oil
• 2 cups Chopped coriander leaves
• 1/2 cup Chopped Mint leaves
• 2-3 Green chilies
• 1 inch Ginger
• 1/4 cup Cashew nuts broken
• 1/4 cup Curd
• 1 tablespoon Lime juice
• Salt (as per taste) 

        Method of preparation

• Grind coriander leaves, mint leaves, chilies, ginger, cashew nuts, curd,and lime juice to form a fine paste .
• Mix this mixture with paneer and let it marinate for at least 15 minutes.
• Heat butter and in a pan and saute onions till they are translucent.
• Add the marinated paneer and toss carefully till the raw smell goes on a low flame.Add milk and simmer till the gravy thickens. Sprinkle the garam masala and salt, mix well. Cook for 3-4 minutes more.
• Switch off heat and transfer to a serving dish. Serve hot with roti or any Indian bread. 

        Happy cooking!

Colocasia masala curry (Aluche tonak)

The large and billowing colocasia leaf looks like the ears of an elephant. Commonly known as arbi ke patte in Hindi, alu che paan in Marathi, alvi na patta in Gujarati and taro leaves in English,and aluchi pana in konkani it has many medicinal properties that makes it a wonderful food during the rains. Just as an umbrella protects you from the rains, so also arbi and its leaf protect you against many ailments.

The leaves are rich in vitamins and minerals. The Vitamin A content is good for your vision. It also contains Vitamin C, which improves the luster of the hair and gives a sparkle to the eye. Vitamin C is essential for skin health. Its antioxidant action cleanses your body, removing the bad effects of wrong eating, stress and pollution.

The cleansing action adds a glow to the face.The iron content in colocasia leaves improve the quality of blood, and boosts liver health. It is a rich source of calcium, which is essential for sturdy bones and women’s bone health and guards against pre menstrual problems. It is good for lactating mothers as it increases the flow of milk.

The potassium content of the leaves may help to lower blood pressure. Colocasia leaves contain traces of zinc, which is excellent for men’s health and acts as a mood stabilizer if consumed regularly. Consuming these fibre-rich leaves can help to regulate the digestive system, cleanse it, preventing constipation and stomach-related disorders.

Most edible varieties of colocasia leaves contain traces of oxalic acid, which leads to an itching sensation in the mouth and hands during contact. To prevent this, make sure you wash it thoroughly before use. Rinse the itchy area well under running water. A little tamarind juice added during cooking will prevent the itchy sensation when you eat it.

Though this dish is very famous in Maharashtra in the name of अळूचं फदफदं, i will present here the goan version of this dish which is called as” Aluche tonak”. Tonak is the name given to gravy dish in goa which is made using coconut.
Before marriage I never had liking towards this dish and was always worried about the fact that eating the dish prepared from this leaves let to itching in the mouth and throat. This dish is also famous in some families in goa during ganesh since it’s a no onion no garlic recipe, and leaves are easily available during that period.

I happened to eat this dish in goa during ganesh which was prepared by my mother in law. I liked the way she cooked it. My husband just loves this dish hence I borrowed the  authentic goan recipe from my MIL. Now I am also a big fan of this dish along with my husband.

         

       Ingredients

• Around 7-8 medium sized colocasia/alu  leaves and leaf stem (cleaned and chopped)
• Grated coconut (1 cup)
• Garam masala (1 tsp)
• Chili powder (1/2 tsp)
• Tamarind pulp (1 tablespoon)
• Salt (as per taste)
• Jaggery (1 tsp)
• Oil (around 1tablespoon)
• Mustard seeds (1/tsp)
• Asafetida (1/4^th tsp)
• Water (as per need)
• White peas (½ cup soaked in water overnight)
• Vadiyo (5-6)
• (Vadiyo is a sun dried chunk of ash gourd, black gram and other spices. These are very typical to the goan cuisine  )

          Serves ( 3-4)

      Method of preparation

• In a large bowl, take water cut the stems off the leaves, and put the leaves in the water. Make sure they are immersed in water for at least 5 - 10 minutes.
• When the leaves are soaking in the water, in the meanwhile with a small knife, start peeling the skin of the stems. It comes off very easily.
• Drain and rinse the leaves in fresh water. Shake the extra water off the leaves. Roughly chop the leaves and the stems.
• In a pressure cooker place the chopped leaves and stems,also add soaked vatana and around 1 cup of water. Cook till 3-4 whistles.
• After the cooker is ready and the steam has settled, open it and allow the container to cool a little.
• Prepare the gravy by grinding tamarind pulp, grated coconut, garam masala and chili powder and little water.
• Now mix together the coconut gravy and the cooked vatana and leaves. Add salt and jaggery and mix again. Add little water if necessary to adjust the consistency.
• Heat oil in a pan add oil, hing, mustard seeds and vadiyo, allowing them to crackle. Transfer the gravy along with cooked leaves in the pan; stir well and allow it to cook for another 2-3 minutes.
• Serve with roti/chapati or rice.

       

        Note

• Instead of tamarind you can also use sour fruit from goa called 'Amado'/'Ambado' They  are found in plenty during the monsoon season between June and September. Amade have a tangy sour flavor and nice aroma. If you are using it in this dish add around 2-3 sliced amade(as per taste) while cooking the chopped colocasia leaves.

       

       Happy Cooking !