CREAMY POTATO CURRY MINUS THE CREAM :)

3Hello there. Have you ever felt that weekend runs away faster than the week? Well I guess most of you will agree with me. There are chores and chores to be completed during weekend that you hardly realised where did the weekend go? But if you ignore these chores even for a single weekend then it piles on for the next week and also on your mind.

I am that kind of person who needs lots of space. Breathing space, cooking space, thoughts space. I am irritable if there are lots of dishes to be washed and other chores to finish. Hence I need every task to be completed on time. And I am one of those who uses lots of utensils to cook. And understandably a food blogger needs extra space, extra utensils, and extra props right?

So, which kind of person are you?

Today’s recipe is a quick one. Although I am trying to avoid potatoes but sometimes potatoes are a must. As stated in my previous posts, I do not like monotonous dishes and combinations. My dosa always finds a new companion 😉 This time it is this creamy potato curry minus the cream.

1INGREDIENTS:

Potatoes – 2-3 medium boiled

Green chilly – 2-3

Onion – 1 big

Ginger paste – ½ tsp

Gram flour/ Besan – 2 tblspn

Coriander Powder – ½ tsp

Turmeric Powder – ¼ tsp

Mustard Seeds – 1 tsp

Oil – 2 tblspn

Salt to taste

Chopped Coriander Leaves – 4 tblspn

INSTRUCTIONS:

  1. In a pan heat oil.
  2. Splutter mustard seeds.
  3. Add finely chopped onion and saute them till translucent.
  4. Add green chilly and saute them.
  5. Add ginger paste and saute till raw smell leaves.
  6. Mash the potatoes lightly. You can leave big chunks too if you like.
  7. In the pan add coriander powder and turmeric powder.
  8. Saute for 30 seconds.
  9. Add potatoes and mix well.
  10. Add ½ cup hot water and mix well.
  11. In a bowl take gram flour and make a paste with water. It should be thick but flowing consistency.
  12. Add this gram flour slurry into the potatoes and mix well.
  13. Saute for 5 minutes on simmer.
  14. Switch off the flame and garnish with chopped coriander leaves.

Serve with pooris or dosa.

 

4

SANJEEV KAPOOR’S JEERA ALOO

3Hi.  Have you ever wondered about small things that go missing all of a sudden?  Like that hair clip or one cute ear ring or favorite handkerchief. Pen/pencil is also lost a lot. Do you ever wonder where do these things go? Isn’t it strange that somethings just mysteriously go missing?

And maybe years later you find your clip far behind sofa. That handkerchief tucked under layers of clothing. Missing ear ring will be found near a window sill. Does that happen to you?

I love jeera aloo and have always wanted to try it. This is a version of Sanjeev Kapoor recipe. I have just tweaked the style of preparation. Do try it. I am sure you will treasure this recipe.

1

INGREDIENTS:

Potatoes – 4 medium boiled and cubed

Cumin Seeds – 1 tsp

Chilly powder – 1 tsp

Coriander Seeds – tblspn

Roasted Cumin powder – 1 tsp

Dry mango powder – ½ tsp

Oil – 4 tblspn

Salt to taste

Chopped Coriander Leaves for garnish

INSTRUCTIONS:

  1. In a mortar and pestle add coriander seeds, cumin seeds, cumin powder, chilly powder, dry mango powder, salt and grind coarsely.
  2. Heat oil in a pan.
  3. Add the coarsely grinded mix onto pan and stir on low flame. Careful not to burn it.
  4. Add cubed potato pieces and mix properly till all the masala is nicely coated on potatoes.
  5. Leave it for 30 seconds and mix again.
  6. Take it off flame and garnish with chopped coriander leaves.

Enjoy with hot rotis.

2

CARROT RICE

Hello. How are you today? So I have been experimenting with food a lot. I am making an attempt to try new things and learn new things. That also means I am enjoying cooking. How about you? Are you learning new things? Now that the kids have holidays here are you trying out new recipes? Do try new things that interests you.

Today’s recipe is an interesting one. Most of us dread away from carrots. But I make sure to buy and use them in my day to day cooking. Hence, this recipe. You will find many variations of this recipe on the internet. Mine is a simple recipe. Do try it for your tiffin box.2

INGREDIENTS:

Grated carrot – 3/4 cup

Cooked Basmati Rice – 1 cup

Turmeric Powder – ¼ tsp

Peanuts – 1 tblspn

Dry Red Chilly – 1

Onion – 1 small finely chopped

Mustard Seeds – 1 tsp

Sugar – ½ tsp

Oil – 2 tblspn

Salt to taste

Coriander Leaves – Optional

INSTRUCTIONS:

  1. Heat 1 tblspn oil.
  2. Saute peanuts and red chilly for a minute.
  3. Let it cool down.
  4. Blend it coarsely.
  5. Heat another tblspn oil and splutter mustard seeds.
  6. Add onion and saute till translucent.
  7. Add grated carrots and cook slightly on low flame.
  8. Add few drops of water and close and cook. (you can skip this option if you want raw carrots).
  9. Once carrots are cooked add the blended peanut masala and mix well.
  10. Add cooked rice, turmeric, salt and sugar and mix well.
  11. Garnish with coriander leaves.

Enjoy.

1

VARUTHARACHA MUTTON CURRY/ ROASTED COCONUT MUTTON CURRY

Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban

Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.

Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.

img_2386INGREDIENTS:

Mutton – 1/2 kg

Grated coconut – 1/2 cup

Coriander Seeds – 1 tblspn

Fennel Seeds – 1 tsp

Dry Red Chilly – 2-3

Shallots – 3-4 chopped

Cloves – 3-5

Cinnamon – 1/2 inch piece

Pepper cloves – 1 tblspn

Curry Leaves – 1-2 stem

Turmeric powder – 1/4 tsp

Coriander leaves – 2-3 tblspn

Asafoetida powder – 1/4 tsp

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles.  ( Or after first whistle, lower the flame and cook for 15-20 minutes).
  2. In a pan, roast grated coconut.
  3. Once it is lightly brown add pepper, fennel,  cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
  4. Let it cool down.
  5. Blend it in a mixer and blend to get smooth paste.
  6. Once the pressure is settled open the pressure cooker.
  7. Pour the coconut paste into the pressure cooker and mix well.
  8. Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
  9. Heat oil in a pan.
  10. Splutter mustard seeds.
  11. Add curry leaves.
  12. Add asafoetida powder and mix well.
  13. Transfer this onto the pressure cooker and mix well.
  14. Garnish with coriander leaves.

Enjoy with rice or rotis. Goes well with both. img_2385

 

 

 

 

BAIGAN BHARTA/ ROASTED BRINJAL/ AUBERGINE SPICY DISH

1Hello. So I love all things roasted. I mean I think so…Roasted potato, roasted sweet potato, roasted brinjal, roasted cashew, roasted tomato,etc. I mean the person who might have invented this brilliant idea must be a genius. Roasting gives a earthy flavor to the ingredients which is not only healthy but also yummy.

So this recipe is roasted brinjal/ aubergine. The brinjal considered is the big ones since it has more flesh. I have also mentioned the variations you can try with this recipe.

2INGREDIENTS:

Brinjal – 2 big

Onion – 1 big

Tomato – 2 big

Chilly Powder – 2 tsp

Roasted cumin powder – 1 tsp

Coriander Powder – 2 tsp

Garam Masala – 1/2 tsp

Ginger – Garlic Paste – 1 tsp

Coriander Leaves – 2 tblspn chopped

Lemon Juice – 1 tsp (optional)

Oil – 2 tbslpn

Salt to taste

INSTRUCTIONS:

  1. Roast brinjals on direct flame. You can place the brinjals on stove and keep rotating them within every 2-4 minutes till every side is charred and roasted.
  2. Take a bowl of room temperature water and a plate. Takethe roasted brinjals on another plate.
  3. When the brinjals are hot enough to handle with hands start peeling the charred skin.
  4. The soft inner flesh is what we need. Remove the flesh and place them in the clean plate.
  5. Dip you fingers in water to clean your hands of small charred bits and continue peeling and removing the flesh.
  6. If you are using tender brinjals then the seeds will be soft and can be digested. Hence it need not be discarded. However, if you have dark and more seeds then discard it as it will be bitter to taste in the dish.
  7. Now you got the tender roasted flesh of the brinjals.
  8. Heat a pan with oil.
  9. Add chopped onions and saute till translucent.
  10. Add ginger-garlic paste and saute till the raw smell leaves.
  11. Add chopped tomatoes and close and cook till the tomatoes are cooked and mushy.
  12. Once the tomatoes are mushy and starts leaving oil from the sides of the pan, add chilly, coriander, garam masala, cumin powder and salt and mix well.
  13. Add the roasted brinjal flesh and mix well to make a smooth paste.
  14. Saute for 2 -4 minutes and then switch off the flame.
  15. Optionally add lemon juice and mix well.
  16. Garnish with chopped coriander leaves. (Highly suggested)

Enjoy it hot with phulkas. I enjoyed it with beetroot phulkas and it was so yummmmmmmm…………

NOTES:

Sometimes we get less amount of brinjal flesh and the dish won’t suffice the whole family. Hence you can make the following additions:

  1. You can add boiled mashed potatoes as it will give nice texture and volume to the dish.
  2. You can add cooked green peas. It will not only raise the volume of the dish but also provide a different taste and texture.
  3. You can also add roasted pumpkin but make sure you increase the spiciness to adjust your taste buds since pumpkins would add to the sweetness also.

Go ahead. Let me know if you enjoyed this post. Till next time see ya…3

 

CHEESY SPINACH SPAGHETTI

3Hey There. We humans categorize almost everything. Be it our dressing style or working style or even food style. So if it rains we crave for deep fried snacks or chips and if its winter we crave for soups. Then in summer we crave for ice creams and cold drinks. For busy mums like me we like to prepare quick one pot dishes like pulav or keep it simple with a quick stir fry with phulkas. For people who like elaborate meals will cook up a storm right from starters to dessert. Moody people will cook dishes as per their taste buds to cheer them up while health conscious people will try to include at least 1 teaspoon of health in unhealthy recipe.

1So you see we categorize everything and anything. And it suits me too. 🙂 So this recipe is health + taste + interesting. Even if you are not a big fan of spinach you will like this dish since its almost negligible with respect to taste here. So go ahead and make this yummy cheesy pasta.

4INGREDIENTS:

Spaghetti – 1 cup ( I used wheat pasta)

Spinach – 1/2 cup chopped

Garlic – 2-3 finely chopped

Black Pepper Powder – 1/4 tsp

Processed cheese – as per taste

Olive oil – 1 tblspn

Salt as per taste

INSTRUCTIONS:

  1. Boil spaghetti with salt and little olive oil as per package instructions.
  2. In a pan heat olive oil.
  3. Toss in chopped garlic and saute till light brown.
  4. Add chopped spinach and toss till they are cooked.
  5. Add drained spaghetti directly into the pan and mix well. Adjust the salt.
  6. Grate cheese as per your liking. Close with a lid so the cheese melts for a minute.
  7. Mix well and serve hot.2

SHAHI PANEER/ COTTAGE CHEESE IN YOGURT GRAVY

Hello World. So its Lent and that’s why you are seeing mostly vegetarian dishes on blog these days. And its summer. Heat is unbearable. Under the fan too I am sweating. Unless I am in AC the heat is unbearable. The heat plays with your mind. You tend to be moody and sensitive. Even food can make or break your day.

The last couple of weeks I have been experimenting with baking and baking related stuffs and failing miserably. I feel horrible of wastage. Wastage of effort, time, money, ingredients and good mood. But if you have to learn something you will make mistakes. Hence not loosing heart.

Today’s recipe is one delicious dish of paneer. I am not a big fan of paneer. Hence, whichever paneer dishes I prepare it has to be tasty if I have to eat. This one seemed to fit the bill. I got it for my office friends and they just loved it.

I don’t like paneer and moreover I don’t like raw paneer. I mean I have to toast it some way for me to even taste it. So I grilled it in my sandwich maker. You can grill it in grilling pan too. If you have none of these then you can just toast it on a tawa too.

It does taste good so please do go and try it out.

1Adapted from here

INGREDIENTS:

Paneer – 100 gm ( slit lengthwise)

Cashew – 4-5

Sunflower Seeds – 1 tblspn (Optional)

Onion – 1 big

Yogurt/ Curd – 1/2 cup

Cumin/ Jeera – 1 tsp

Red Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala – 1/2 tsp

Green Cardamom – 1-2

Back Peppercorn – 2-3

Cinnamon – 1 inch piece

Dry red chilly – 2-3

Asafoetida/ Hing – a pinch

Ginger – garlic paste – 2 tsp

Oil – 1 tblspn

Salt to taste

Chopped Coriander leaves – 2 tblspn

2INSTRUCTIONS:

  1. Toast paneer with a little ghee. Keep it aside.
  2. Boil chopped onion, cashew and sunflower seeds with little salt in water until the onion is cooked and cashews are soft.
  3. Once cooled strain and make a smooth paste of the onion-cashew-seeds.
  4. In a pan heat oil.
  5. Toast cumin, cinnamon, red chilly, cardamom, pepper for a minute.
  6. Add asafoetida powder and mix.
  7. Add ginger – garlic paste and mix well till the raw smell leaves.
  8. Add the onion-cashew-seeds paste and mix well for 1-2 minutes.
  9. Add turmeric powder, red chilly powder and garam masala and mix well.
  10. Whisk the curd so there are no lumps. You can also blend it in blender.
  11. Add the curd in and stir continuously.
  12. Add 1/2 cup water and stir continuously. (you can use the strained water from the onion-cashew-seeds)
  13. Adjust salt and stir continuously till it thickens.
  14. Add the paneer pieces and mix well for 1 minute.
  15. Switch off the flame and garnish with coriander leaves.

Enjoy with hot phulkas

Note:

  1. The onion and cashew provided a little sweetness to the curry. Adjust the spices according to your taste.
  2. You can cut the paneer into small pieces after it is grilled. I chose to keep the lengthy pieces as it is.
  3. Keep stirring the curry after you add curd or it will curdle. 3