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.

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Grilled Vegetable Subji

                                                                                

When sometimes you are bored with normal routine recipe you end up inventing the new delicious recipe from your trial and errors in the kitchen.This recipe is the perfect example of it.Normally in india we prepare subji by giving tempering with oil or ghee and then cook veggies in it and also put some seasoning to enhance the taste.In this recipe i have used the different method in which i have grillled all the veggies first in the oven and then i have done tempering and added seasoning.Believe me friends the grilled veggies give divine crunchy taste to the dish.This dish is also healthy as it requires very little oil.This dish can be served with roti or paratha or dal rice as per your choice.

          Ingredients (serves 3-4)

• Onion (1 medium size chopped into cubes)
• Tomato (1 medium size chopped into cubes)
• Potato ( 1 medium size blanched potato chopped into cubes)
• French beans (5-6 chopped into 1"pieces)
• Mushrooms (3-4 chopped into cubes)
• Carrot (1 medium size chopped into cubes)
• Cauliflower( 3-4 florets cut into medium size pieces)
• Capsicum(1 medium size chopped into cubes)
• Brocolli ( 3-4 florets cut into medium size pieces)
• Ginger garlic paste (1 tablespoon)
• Turmeric powder (1/2 tsp)
• Green peas (2 tablespoon)
• Cumin powder(1/2 tsp)
• Coriander powder (1/2 tsp)
• Chilli powder(1/2 tsp)
• Garam masala powder (1/2tsp)
• Curry leaves(5-6)
• Asafoetida(1/2 tsp)
• Cumin seeds(1/2 tsp)
• Mustard seeds(1/2 tsp)
• Salt(as per taste)
• Sugar(1/4 tsp)
• Oil (2-3 tablespoons)
• Grated coconut (2 tablespoons)
• Coriander leaves(For garnishing)

          
          Method of preparation

• Preheat the oven at 180-200 degrees celcius 
• Blanch the potato and keep it aside.
• Clean and chop all the veggies as gives in the ingredients list. Apply some salt to all the veggies.
• In the oven safe tray apply some oil and then arrange the chopped veggies nicely.
• Keep the tray in the oven for grilling for 20- 25 minutes.while the vegges are grilled in the oven,keep on turning the veggies every 10 minutes so that they are grilled on all sides.
• After the veggies are grilled their color,aroma and size will change.
• Remove them from oven and keep aside for a while and allow them to cool.
• In a wok take some oil and give tempering with asafoetida,mustard seeds,cumin seeds,curry leaves.
• Next to the wok add grilled onion and tomatoes and saute for a while.
• Then add ginger garlic paste and saute again.
• Now add all the remaining veggies and mix well.Also add green peas.
• Add turmeric powder,chilli powder,garam masala powder,cumin powder,coriander powder,grated coconut to the wok and mix thoroughly.
• At this stage add little water to the mixture.
• As we had already sprinkled salt on the veggies while grilling add little more salt at this stage as per your taste.Also sprinkle some sugar.
• Cook this subji covered for 4-5 minutes.Switch off the gas and garnish with coriander leaves
• Serve hot with dal rice or paratha.

          Note

• I have selected all the veggies as per my choice you can make the variations in veggies as per your choice.
• I have used grated coconut in my recipe but it's completely optional.
• You can also replace ghee in place of oil as per your choice.

          Happy cooking !

Dahi bhindi

Dahi Bhindi is a great way to enjoy okra in tangy creamy sauce.Dahi Bhindi is simply delicious, and easy to make.This goes well with Jeera Rice,or paratha.
This dish is made in south indian style.It's my personal favorite.

As i have already mentioned in my other posts i am a great fan of Tarla dalal madam and this is her recipe.Even though the basic ingredients is same like her recipe,i have made necessary changes in ingredients proportions and method of preparation as per my need.

         Ingredients

• 2 cups okra(cut into 1/2"pieces)
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 red bedgi/kashmiri chillies(broken into pieces)
• 5 to 6 curry leaves
• 1 medium onion(chopped)
• 1 medium tomto(chopped)
• 1/4 tsp asafoetida (hing)
• 1/2 cup fresh curds (dahi)
• 3 tbsp oil
• 1 tsp sugar
• salt to taste

          Make paste using following ingredients

• 1 tsp chilli powder
• 1/2 tsp turmeric powder 
• 1/4 cup freshly grated coconut
• 2 tbsp broken cashewnuts

          Serves (2-3)

          Method of preparation

• Clean and cut the okra in 1/2 inch pieces.
• Apply little salt to it and mix nicely.
• Heat the oil in a pan and saute the okra in oil.
• Shallow fry on medium flame until crisp.Remove it from pan.
• Heat the oil again and give tempering with hing,cumin seeds,mustard seeds, urad dal, red chillies and curry leaves.Saute for a while.
• Add the onions and saute until it is golden brown in colour.
• Add the tomatoes and saute for 2-3 minutes then and paste made using coconut,chilli powder, turmeric powder,and cashewnut.Mix well together.
• Add the sauted bhindi and cook for a few minutes on medium flame.
• Also add some sugar to the mixture.
• Add 1 cup of water to the curds, beat well and add it to the mixture.
• Add salt and cook for around 5 minutes.
• Serve hot.

          Note

• You can even deep fry bhendi till it becomes crisp but i feel shallow frying is the healthy option.
• I had applied some salt to bhendi while frying so adjust salt accordingly after adding curd.

          Happy cooking !

Batata fodi/kapa (Potato rava fry)

                                                                                 

Batata fodi is one of the quickest and tasty accompaniment for lunch or dinner.Favorite among kids and adult as well.Batata fodi,turns out spicy and crispy and goes very well as a side dish with a dal or a vegetarian curry and plain rice.I have also prepared it as veg starter for a potluck here in US.

Similar to the potato you can also prepare the fodi of brinjal,raw banana,ridge gourd,lady's finger,cauliflower etc. as per your choice using similar recipe.Although this dish looks very easy i have given some important tips in notes below to make perfect crispy fodi.

          Ingredients

• 1 potato(big size)
• 3-4 tbsp rava (rava should me mixed with half tsp each of turmeric powder and chilli powder)
• 2 tsp red chilli powder
• 1 tsp haldi powder
• salt to taste
• oil for frying

          Method

• Cut the potatoes into round of 1/4 inch thickness.
• Wash, and sprinkle salt, haldi powder and red chilli powder.Keep aside.
• Heat a  flat pan/tawa on a medium flame.
• Spread the sooji on a plate.
• Add 1/2 tsp haldi powder and 1/2 tsp of red chilli powder to the sooji and mix well.
• Take each piece of the potato and roll it in the sooji so that the sooji coats the potato completely and place it in the pan.
• Arrange all the fodi nicely on tawa.
• Drizzle some oil all over the fodi slowly and cover the pan with a lid.
• Let the potatoes cook on a  medium low flame.
• Uncover the pan in between and flip them to fry on the opposite side, again drizzle some oil and cover them.
• After 10-15 minutes check if potatoes are cooked by using a fork or by toothpick.
• Now uncover them and fry on low flame for 1-2 minutes.Fry them till golden brown.
• Turn off the gas and transfer them on a plate.
• Serve hot with rice and dal.

          Notes

• The thickness of the potatoes can be varied.Even if you slice them thin they taste good.
• I add 1/2 tsp of haldi and 1/2 tsp of red chilli powder to the sooji to enhance the flavours.
• You can use plain rawa also to cover fodi if you don't like to add seasoning.
• The potatoes must be moist only then will the sooji stick to the potato.If its dry add a tsp of water.
• Do not marinate the potato for too long, it will turn dark and very soft.
• One of the important tip would be sprinkle oil on rava covered fodi only after arranging them on tawa,because if u put oil first on tawa and then place fodi there is tendancy that the masala covering on fodi is detached.
• The fodi are cooked soft and crispy by covering them with lid.
• Some people sprinkle water on fodi while cooking as i feel this step will not make them very crispy so i avoid it.
• Instead of rava you can also use coarse rice flour it is called as "Aalen" in goa.

         Happy cooking !

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 !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Banana stem stir fry(Vazhaithandu Poriyal)

     
   

The stem of the banana plant is widely used in south India which is called as Vazhaithandu.Most of the people will be unaware that banana stem is in fact edible.It has been used for a long time in Asian cuisine,especially South Indian for making soup,salad,raita and other form of curries.It is well known for its numerous health benefits and it’s highly fibrous nature.Some of the important health benefits are

• An excellent cure for Kidney stones
• Good for weight loss.
• Good for diabetic people.
• High in fibre content.
• Good in some of the stomach ailments like acidity, constipation etc.

The common recipe made using banana stem is 'vazhathandu poriyal' a dry side dish where coconut and spices like mustard, jeera etc are tempered in oil, and then freshly chopped veggies are tossed in and sautéed until cooked.The best part of a poriyal is that the tempering and spices are mild and the real flavor of the veggies is left to shine through.

Banana stem (we use only central round part) 

Banana stem is extremely high in fiber content and good for your tummy. The only hard part with this recipe is cleaning and prepping the banana stem. Once you get that done, this poriyal doesn’t take you more than 10 to 15 minutes from start to finish.I got to know about this banana stem dish from my patient cum friend Nandini who is native from kerala.Last Sunday when I had been to local vegetable market I found fresh banana stem and thought of trying the recipe,which turned out to be really delicious.

      Ingredients (serves around 3-4)

• Onion - 1/4 cup (finely chopped)
• Salt - 1/4 tsp (adjust per taste)
• Banana stem - 2 Cups (cleaned and finely chopped)
• Turmeric - 1/8 tsp
• Freshly Grated coconut - 1/4 Cup

Ingredients for seasoning

       
        For tempering

• Chopped garlic (2-3 bulbs)
• Oil - 2 tsp
• Hing – 1/8 tsp
• Mustard seeds - 1/2 tsp
• Urad Dal – 1/2 tsp
• Jeera - 1/2 tsp
• Dry Red Chili - 1
• Green chili - 1 (slit)
• Curry leaves (4-5)      

                                                                                                                                                                               

Slit and Remove outer hard part

Inner soft part used for making dish

  

Inner soft part cut into discs

                               
        How to clean the banana stem

• The banana stem is usually available in 8 to 10 inches long sizes. The outer fibrous layers have to be removed.
• Lay old newspapers on the kitchen platform before starting to cut this vegetable.
• Wear an apron as this leaves stains that cannot be removed.
• Remove the outer porous layers. Sometimes you may have to discard two to three layers until you reach the hard and firm inner layer.
• Take a wide bowl and fill it with water, add the curd into this and mix and keep aside. Now you have a cylindrical inner stem, cut this into discs and put them inside the curd-water.
• After the entire stem is cut into round discs, take 2 to 3 discs and stack them on a chopping board and cut them into small pieces.
• Put the pieces back into the curd-water. Drain this water while making the dish.                                                                                                                                 

  

  Discs are then chopped and soaked in water

        Method of preparation

• Heat a pan with oil.Once the oil is hot enough add all the ingredients given in tempering one by one. Saute until the urad dal turns golden brown.
• Add the onion to the pan along with the salt and sauté until the onion turns translucent.
• Now, add the banana stem and saute for 30 secs. Add the turmeric powder, grated coconut and mix well and cook covered in medium flame for about 10-15 mins or until the banana stem is cooked nicely.
• Serve hot as a side dish with rice.

        Note

• Banana stem will appear hard because of high fiber content, but will cook quickly. You do not need to add additional water for cooking but you can add very little water if required.
• Cut banana stem into thin slices. If long, thread like fibers are seen between the slices, wind them round your forefinger and discard. Very tender stems do not have these fibers.

      

        Happy cooking !

Valpapdechi kismoor

Kismoor is very famous dish in goa.It can be prepared in veg and non-veg version.Non veg version is more famous which is made from dry salted prawns or dry salted mackerels.

Last time I had posted this recipe using bitter gourd. This time it’s made by using French beans which is called valpapdi in goa. Normally we use French beans to make subji(bhaji), mix veg gravy (tonak) or in rice dishes like pulao.But believe me this dish is very tasty as compared to normal subji. It can be prepared using very few ingredients and less oil.I have learned this recipe from my friend vatsala.She had prepared this dish when i was at her place.                                                                                                                                              

        Ingredients (serves 2-3)

• French beans (around 200 grams)
• 1 finely chopped onion (small)
• ½ tsp of tamarind paste
• 1/4 tsp turmeric Powder
• 1/2 tsp chili Powder                 
• 1 tablespoon coconut oil for frying
• 2 tablespoon grated coconut
• Salt (as per taste)

                       
                                                        

        Method of preparation

• Wash and remove both the ends of french beans.And chop nicely in the similar way how we do for subji. Sprinkle salt over it, mix nicely and keep aside.
• Now in a pan, add oil and fry the chopped french beans over low flame till it turns light brown in color and becomes crispy.It takes around 15-20 minutes.
• Now gently grind (just for 5-6 seconds) the grated coconut, chili powder, turmeric powder, salt (adequate for coconut dry chutney) and tamarind without adding water just to mix them thoroughly.
• At the time of serving in a bowl add the coconut dry chutney, chopped onion and crispy french beans pieces. Serve fresh.                                                                                                           
        

        Note

• I prefer gentle grinding of coconut with seasoning while making this recipe but some people directly mix these ingredients with hand. This step can be personal choice.
• Since we have used raw onion these dish has to be finished soon. Otherwise the raw onion gives typical smell if it’s kept for long time.
• I prefer to use coconut oil in this dish as it enhances the overall taste, but the selection of oil can be personal choice.  

         Happy cooking !

Aloo gobi (dry)

Aloo gobi 

Aloo Gobi is a classic dry vegetarian Punjabi side dish made with Aloo (potatoes) and gobi (cauliflower) mixed with spices and stir fried.You can add mutter in the same recipe to make aloo gobi mutter.This simple dry curry goes wonderfully with roti or dal tadka and rice.

                                                              

Grind tomato,onion and chili to thick paste

       
        Ingredients (serves 2-3)

• Potato cubes (1 cup)
• Cauliflower florets (1 cup)
• Salt as per Taste
• Coriander powder (1Teaspoons)
• Garam masala( 1Teaspoons)
• Tomato (1 medium size)
• Red chili powder (1Teaspoons)
• Turmeric powder (1/2Teaspoons)
• Ginger-garlic paste (1Teaspoons)
• Cumin seeds (½ Teaspoon)
• Oil (2-3 tablespoons)
• Onion (1 medium size)
• Asafetida (¼ tsp)
• Green chili (1)
• Amchur powder (1/2 Teaspoons)
• Chopped coriander leaves (handful)

                                                            

Prepare gravy 

        
        Method of preparation

• Coarsely grind tomato, onion and green chili in a blender and keep aside.
• Heat oil in a pan, sauté cumin seeds, ginger-garlic paste,turmeric powder and asafetida for a minute.
• Then into the pan add tomato, onion and green chili paste cook for a minute or two.
• Now add rest of spices like coriander powder,amchoor powder and chili powder sauté and cook .
• Add very little water if required then add potatoes, cauliflower, garam masala and salt.
• Lower the heat, cover and simmer for about 15 minutes until the vegetables are cooked.
• Put off the flame and garnish with coriander leaves.
• Serve hot with rice or roti.

        Happy Cooking !                               

Add seasoning to gravy then add veggies

       

Masala Tendli talasani

‘Talasani’ are the dishes prepared by shallow frying the vegetables in oil.So water should not be used at any point.Tendli (Ivy gourd) talasani is the konkani dish prepared by stir frying tendli in oil,it is very easy to make and amazingly delicious dish.Me and my aai are big fan of this dish.

The original recipe of this dish is very simple which my mother taught me but I have added some spices in the dish to make it more chatpata (tasty).Hot rice,a simple dal and fried ivy gourd is a complete meal i would cherish anytime.

Talasani tastes best if coconut oil is used as it imparts a very nice flavor to the dish.However coconut oil is not a must and any other cooking oil can be used.The flavor of the tendli,oil and seasonings used takes these tiny gourds to another level.

                                                   

Tendli cut into long pieces and apply salt 

        
        Ingredients

• Ivy gourds/ tendli 2 cups (cut in long pieces)
• Red chili powder (1tsp)
• Turmeric powder (½ tsp)
• Coconut Oil (3-4 tablespoons)
• Chat masala powder (½ tsp)
• Coriander powder (½ tsp)
• Jeera powder (½ tsp)
• Lemon juice (1-2 tsp)
• Salt (as per taste)

        Method of preparation 

• Wash tendli well.Remove both the ends and cut into long  pieces.
• Apply salt(as per taste)and set aside for 10 minutes.
• In a kadhai, heat oil and transfer the tendli into it.
• On the medium flame fry them slowly,uncovered.Stir them in between.
• When they are half done add chili powder,turmeric powder,chat masala powder,jeera powder,coriander powder and mix well.Now fry them for some more time on low medium flame.
• When the tendli(ivy gourd)turns crispy brown and cooked well sprinkle some lemon juice.Mix well.
• Put off the flame.Serve hot with rice and dal.

      Note

• These should be fried on low medium flame.If they are not fried till they become crispy brown they remain tender from inside and do not taste good.
• While selecting the tendli for talasani all the ripe ones should be discarded as it will not taste good.
• If you like to make simple version of this dish the just add salt,chilli powder and turmeric powder to the dish and omit all the other ingredients.

        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!

Karatyachi kismoor

                                                   

Kismoor is very famous dish in goa.It can be prepared in veg and non-veg version.Non veg version is more famous which is made from dry salted prawns or dry salted mackerels. I have learned this recipe from my mother.

Kismoor is more common in goa during rainy season when fresh fish is limited. Here I have come up with delicious veg version of this kismoor using bitter gourd. Its perfect side dish in veg as well as non veg meal.The smell and taste of this dish will also attract the bitter gourd haters.

        Ingredients

• 1 Medium sized bitter gourd
• 1 finely chopped onion
• ½ tsp of tamarind paste
• 1/4 tsp turmeric Powder
• 1/2 tsp chili Powder
• 1 tablespoon coconut oil for frying
• 2 tablespoon grated coconut
• Salt(as per taste)

                                                       

Fried bitter gourd peices

        
        Method of preparation

• Wash and cut the bitter gourd, scrape the outer skin and cut them into fine pieces. Discard the pulp. Sprinkle salt over it and keep aside.
• After around half an hour squeeze the pieces to remove excess bitterness. Discard the squeezed water.
• Now in a pan, add oil and fry the bitter gourd pieces over low flame till it turns light brown in color and becomes crispy.
• Now gently grind (just for 5-6 seconds) the grated coconut, chili powder, turmeric powder, salt (adequate for coconut dry chutney) and tamarind without adding water just to mix them thoroughly. 
• At the time of serving in a bowl add the coconut dry chutney, chopped onion and crispy bitter gourd pieces. Serve fresh.                                                                                       

  

  Coconut and seasoning mixture

      Note

• I prefer gentle grinding of coconut with seasoning while making this recipe but some people directly mix these ingredients with hand. This step can be personal choice as per your wish.
• Since we have used raw onion these dish has to be finished soon.Otherwise the raw onion gives typical smell if it’s kept for long time.
• I prefer to use coconut oil in this dish as it enhances the overall taste, but the selection of oil can be personal choice.

       

        Happy cooking! 

Corn tomato bhurji

I love corn since childhood. In the process of formulating new dishes made using corn I finally invented some of the dishes like Corn tomato bhurji, Corn paratha, Corn cutlets etc. Corn tomato bhurji is one of my personal favorite, easy to make with simple ingredients.It can be perfect side dish with bread. It can also be best option for breakfast, for tiffin or side dish in a veg meal with fulka.

One basic thing I would suggest to make any corn dish tasty is that corn kernels should be tender n not dry. I don’t buy ready made corn kernels(sold in packets) from market whereas I remove corn kernels from the cob on my own.You should use this corn kernels fresh (within 3-4 days) and if you use them after refrigerating for long time then they happen to dry out and loose moisture and taste. 

        Ingredients

• Corn kernels (1 cup)
• Onion chopped (1/2 cup)
• Tomato chopped (1/2 cup)
• Coriander leaves to garnish
• Salt and Sugar (as per taste)
• Turmeric powder (1/4 tsp)
• Chili powder (1/2 tsp)
• Garam masala (½ tsp)
• Green chili chopped (1)
• Oil (1-2 tablespoons)
• Ginger garlic paste (1 -2 tsp)
• Tomato ketchup (2-3 tablespoon) 
• Chaat masala (1/4 tsp) 
• Cumin powder ( 1/2 tsp) 
• Coriander powder (1/2 tsp) 

      Method of preparation

• Grind corn kernels to make thick paste.
• Heat oil in a pan. Add ginger garlic paste, green chilies and sauté till fragrant.
• Add chopped onions and sauté till translucent. Then add tomato pieces and mix well, let it cook for a while.
• Later on add corn kernel paste and mix well. Add some water if you need. Then add seasoning like turmeric powder, chili powder, garam masala, Chaat masala, cumin powder, coriander powder, salt, sugar and mix evenly. Cook for around 3-4 minute.
• Lastly add tomato ketchup mix well. Garnish with coriander leaves n serve hot.

        Happy cooking!