Vegetable Stew

The weekend turned out excellent.India finally won the world cup :). A match which could have gone either ways until the very end.A sheer determination from Dhoni and his team finally made us world champs. Kudos to the Indian Cricket Team!!!
Do any of you experience any difficulty with your kid to eat his/her vegetables?If yes then this dish might be the answer to your problem.A very versatile dish, Vegetable stew is made with lots of  vegetables and some mild spices thats cooked in a coconut milk gravy.This might be something that your kids will relish.Great to eat with any kind of bread and rice.

INGREDIENTS

Potato - 2 medium size, peeled and diced
Beetroot - 1 medium size , peeled and diced(optional)
Carrot - 2 nos , peeled and diced
Cauliflower florets - 2 cups
Green peas, frozen - 1/2 cup
Coconut milk - 1 can
Cinnamon stick - 2" piece
Sugar - 1 tsp
Salt to taste

other veggies to use - beans,sweet corn etc

To Roast and Grind:-

Onion - 1 medium size,diced
Tomato - 1 medium size, diced
Ginger - 1 tbsp, chopped

For Seasoning -

Oil - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Green chillies - 2-3 nos, slit
curry leaves - a sprig

METHOD

Cook all the vegetables along with cinnamon stick with some salt and water until its soft.In the meantime heat a pan with a tsp of oil.Add the ginger.Stir for a minute.Then add the onions and some salt.Cook it until its soft and brown.Now add the tomatoes.Cook it until its raw flavor disappears.Transfer it all into a blender and grind it to a smooth paste.Add this, the coconut milk and a tsp of sugar into the veggie mixture.Check the salt.Simmer it for 10-15 mins.For the seasoning,heat some oil in a small pan.Add the mustard seeds.When it starts to pop add cumin seeds,curry leaves and the green chillies.Stir for a min and then add it to the stew.Serve warm with Aappam,chapathi or rice.

ENJOY!!!

PALAK RICE

Recently i have been trying to recreate the dishes that i ate during my college days.Palak rice is one among many such dishes.It brings back the nostalgic memories of my good old college days.I prepared the rice in coconut milk instead of plain water and then mixed in the paste made of spinach,coriander leaves and green chillies.It was truly delicious.It tasted close to the one i ate in manipal.It tastes great on its own but one prefers a side dish then a spicy fish curry or lijjat pappad is the best combo.

INGREDIENTS

Basmati rice - 1 cup

Chopped ginger - 2 tsp

Chopped garlic - 2 tsp

Cinnamon stick - 1/2 of a small stick

Canned coconut milk - 1 cup

water - 2 cups

Ghee - 2 tsp

oil - 2 tsp

shredded coconut - 1 tbsp, to garnish

salt to taste

For Grinding:-

Spinach - A whole bunch

Cilantro - A small bunch

green chillies - 4 nos

METHOD

Wash , clean and soak the rice for about 15-20 mins.Grind the required ingredients and keep aside.Mix the canned coconut with 2 cups of water and keep aside.

Heat a large deep pan on medium.Add ghee and oil.When it gets slightly hot add ginger,garlic and cinnamon stick.Saute for a few seconds and then add the rice.Saute that for about 2-3 mins and then add the coconut milk mixed in water.Add salt.Leave it uncovered.Let it come to a boil and cook until 3/4 th of the water evaporates.Ones it comes to a boil keep stirring it frequently.After most of the water evaporates slowly stir in the spinach,cilantro and green chilli paste little by little.Remove from flame and garnish it with shredded coconut.Serve it warm with lijjat pappad or spicy fish curry or like me eat it just like that.

CHANA BATURA

Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.

BHATURA

INGREDIENTS

All purpose flour-2 cup
rava-1/4 cup(for extra crispness)

Bread - 4-5 slices,crust removed

Baking pdr - 1/4 tsp
curd-1/2 cup

water -just enough to knead to a smooth dough

salt to taste

oil for frying

Channa Masala - Click on the pic below for the recipe

METHOD

Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

METHI DAL

Methi dal is one of my favorite dishes to have with rice.The flavor of methi leaves is simply incredible .You dont have to add any other flavor to the dish when you are cooking with methi leaves.Toor dal compliments the methi leaves very well in this dish.It reduces the slight bitter taste of the methi leaves.I can have this dish 5 days in a row or even 10 days in a row without getting tired of it.


INGREDIENTS

Methi leaves - a whole bunch, cleaned and chopped

Toor dal - 1 cup,cooked

shredded coconut - 1 cup

Mustard seeds - 1 tsp

turmeric pdr - 1/4 tsp

urad dal - 2 tsp

curry leaves - of 1 sprig

red chillies - 3-4 nos

Garlic - 1 tsp

salt to taste

oil

METHOD

Coarsely grind the coconut and keep aside.Heat some oil in a pan.Add the mustard seeds.When it starts to crackle add urad dal,curry leaves,turmeric pdr and red chillies.Add the chopped garlic and saute for a couple of mins on a medium low flame.Then add the methi leaves and the cooked dal.The methi leaves will cook really fast in about 2 -3 mins.As soon as they become soft add the coconut and some salt.Stir it well and remove from the flame.Serve hot with rice.

FALAFEL

Falafel is one of the most popular vegetarian snack in the middle east.These are patties made from chickpeas and spices and then deep fried.Its one of the best things to serve as an appetizer to a vegetarian or a non- vegetarian.It tastes great as it is along with any hot sauce but usually served in pita pockets or wrapped in a flat pita bread with hummus as base.

Canned chickpeas works good for this.If you dont have canned food in your area then you can soak the chickpeas overnight,pressure cook and then use them.

This is my post on day28 of RM2.

INGREDIENTS

Chickpeas - 1 can

garlic - 2 cloves

onion - 1 medium size ,diced large

cilantro/coriander leaves - a whole bunch

cumin pdr - 1 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lemon juice - 2 tsp

all purpose flour - 1/4 cup

bread crumbs - 1/4 cup + 2 tbsp

salt and pepper

oil for deep frying

METHOD

Heat some oil in a pan and fry the garlic and onions till their raw flavor disappears.Then add all the ingredients including the fried garlic and onions in a blender and blend them till they all come together.Do not add any water, that will make it very thin and will be very difficult to form tight patties.Also if water is present then the patties will absorb a lot of oil.Form lemon size balls from the mixture and gently flatten them.

Heat oil in a deep vessel.When its hot drop the patties very slowly one by one.Fry them till they turn golden brown.Do not overcrowd the pan that will make them very oily as well.PLace them on a paper towel to remove excess oil.Serve hot with hummus or any hot sauce or serve it wrapped in pita bread.

Do check out what my marathon buddies have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

SAMOSA CHAAT

Samosas are a very popular snack in India and even more popular are samosa chaat.I remember having it from the roadside stalls or carts in manipal during my college days.We went there whenever my friends and i wanted to have some.They are so delicious and very fulfilling with layers of masala gravy,yogurt ,onions, tomatoes,tamarind sauce,green chutney and sev.Its very easy to make at home ones you have the samosas.I use store bought ones to prepare the chaat.

This is my post on day 25 of RM 2.

INGREDIENTS

Samosas - Atleast 1

white chana/garbanzo beans - 1 can

turmeric pdr - 1/2 tsp

red chilli pdr - 1 tsp

cumin seeds - 1 tsp

asafoetida - a pinch

sugar - a pinch

cilantro - a bunch,chopped

yogurt/sour cream - 1/2 cup

onions - 1/2 cup,chopped

tomato - 1/2 cup , diced

chaat masala - few sprinkles

cumin pdr - few sprinkles,roasted

tamarind sauce 3-4 tbsp

green chutney - 2-3 tbsp(optional)

Thin sev - 1 cup

salt

METHOD

First prepare the masala gravy.heat some oil in a pan.Add cumin seeds,turmeric pdr,asafoetida and red chilli pdr.Now pour the canned garbanzo beans and some water.Add salt and a pinch of sugar.Let it simmer for soe time.Using a masher coarsely mash the beans.Garnish with cilantro.Keep aside.Whisk the yogurt smoothly and keep aside.

Heat a griddle/tawa.Place the samosa on it and gently flatten it.Let it crisp on one side and then turn it to crisp the other side too.Now keep rest of the ingredients nearby before assembling the chaat.

Break the samosa to 3-4 pieces and place it on a plate.Generously pour some of the masala gravy on top.Now add a layer of yogurt.On top of this sprinkle chaat masala ,roasted cumin pdr and red chilli pdr.Put some of the onions and tomatoes on top.Now pour some of the green chutney and tamarind sauce and then generously sprinkle the top with sev.Serve immediately.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

BAIGAN KA BHARTHA

Eggplant is one of the most versatile vegetables.It can be used in making sauces and dips.It can also be stuffed with masala or spices and meats and then baked.They taste absolutely delicious when grilled.Its used in a variety of Indian curries.Baigan ka bhartha is one of them.

Baigan Ka Bhartha is an Indian dish made by mixing the roasted and mashed eggplant with onions,tomatoes and other spices.They go very well with roti or rice and dal.

This is my post on day 24 of RM2.

INGREDIENTS

Eggplant - 1 whole

onions - 1 medium size,finely chopped

tomato - 2 medium size ,finely chopped

ginger-garlic paste - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

green chillies - 2-3 , slit

garam masala - 1 tsp

coriander pdr - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch ,chopped

lemon juice - 1-2 tsp(optional)

salt to taste

oil

METHOD

Preheat oven to 400 deg F.Apply oil all over on the outside of the eggplant.Line a baking sheet with aluminium foil and place the eggplant on it.Bake it for about 40-50 mins or until the skin is fully burnt/blackened.Turn the eggplant ones half way through the cooking time.If you dont have an oven you can also roast it on open fire turning it frequently to roast it evenly on all sides.Ones roasted ,keep it tightly closed in the foil sealing all the edges for about 15-20 mins.This will help to peel off the skin easily.Ones the skin is removed ,transfer the eggplant into a bowl and mash it roughly.

In a pan heat some oil.Add gin-gar paste,curry leaves and green chillies.Stir for a few secs and then add the chopped onions.Cook it till they turn soft.Then add the turmeric pdr and red chilli pdr . Mix in the diced tomatoes,coriander pdr and garam masala.Ones they become soft mash them using the back of a wooden spoon.Add salt.Now add the mashed eggplant and mix it nicely.Check salt.Cover and let it simmer for 5-10 mins.Garnish with coriander leaves and lemon juice.Serve hot with rice or roti.

Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

ROASTED CUMIN POTATOES

Roasted potatoes with cumin is a perfect side dish to have along with almost anything. You can have it instead of french fries with sandwiches and burgers and is lot more flavorful and healthier since there is no deep frying involved.One can also have it as an appetiser.It can be made in a jiffy with all the ingredients readily available in your pantry.The potatoes are simply boiled and then roasted on medium heat with cumin and some spices.

This is my post on day 20 of RM2.

INGREDIENTS

Potatoes - 4 medium size

cumin seeds - 2-3 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

amchur/mango pdr - 1/2 tsp

salt to taste

oil

METHOD

Boil and cook the potatoes until they are just done.Be careful not to overcook the potatoes. They will turn mushy and wont keep its shape while roasting.Peel off the skin and cut it into large cubes.Keep aside.

In a wide flat bottom pan add some oil just enough to cover the bottom surface.When its hot add the cumin seeds,turmeric and red chilli pdr.Immediately add the potatoes pieces and toss it so that its evenly coated with the spices and cumin.Stirring it with spatula will squish them.So tossing is the best option .Add salt.Spread out the potatoes evenly in the pan and let it roast on medium heat until they turn golden brown.Dont disturb the potatoes for some time,that will help them to get a nice brown crust.In order to get the best result use a nonstick pan.Roast all the sides of the potatoes.Serve hot with burgers or rice.

Now its time to check my fellow marathoners blogs.Cant wait to see what they have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

PANEER CORN PULAO

Paneer is one of my favorite ingredients to cook with.Every 2 weeks i prepare paneer with the leftover milk we have.I try to prepare different dishes with it everytime i make a fresh batch.Most of the time i end up cooking varieties of sidedishes with it but this time i made a rice dish by combining it with corn.Its a very simple pulao with not much spices, the flavor of corn and paneer makes it exceptional.I cooked the rice and the corn and spices mixture separately and then mixed it together.Finally topped it with fried paneer.The result is something out of the world.

I am sending this dish to Valli's Rice Mela .This is my post on day 19 of RM 2.

INGREDIENTS

Basmati rice - 1 cup

Paneer - 2 cup , diced small

corn kernels - 1 can

cinnamon - 1 stick

cardamam - 2 whole

gin-gar paste - 2 tsp

green chillies - 3 nos, slit

coriander leaves - a bunch, chopped

water

salt

oil

METHOD

Clean and soak the rice for 20-30 mins.In a vessel boil some water.When it starts to boil add the rice into it.Do not cover the lid.Stir the rice ones in between.Keep checking the rice since it will cook fast ones its soaked in water before.When the rice is just cooked drain the water completely.You will see that the rice is very fluffy.Keep aside.

In a wide flat bottom vessel heat some oil.Add cinnamon and cardamam.Stir for a few seconds and then add gin-gar paste.Stir for a few more secs and then add the corn kernels( drain the water from the can).Add salt and stir for some time about 5-6 mins or until any liquid in the pan evaporates.Add the coriander leaves and rice.Slowly mix in all the ingredients.Be careful not to break the rice ,it will loose its fluffiness.

In a pan heat some oil.Drop the paneer cubes and fry it until it turns brown on 2 sides.Reserving half of it aside, add the rest into the rice and slowly mix it in.Put the remaing on top of the rice to garnish.Serve hot with raita.I had it with some deliciously roasted cumin potatoes(recipe tomo).

Dont forget to chk my fellow marathoners blog.I cant wait to see what these gals have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

TOMATO - ONION FRY

Tomato onion fry is a very simple dish that tastes great.It takes up a little extra time to prepare because the onions have to be caramelised slowly without burning it.The process is long but totally worth in the end.The sweet caramel taste of the onions and the tartness of the tomatoes simply creates a mouth watering dish.I also add a lot of curry leaves than required which gives a lovely aroma to the dish. One can make it luxurious by adding boiled eggs or fried potatoes or paneer.But i like to keep this one simple.They go very well with chapathis or bread.

This is my post on day 16 of RM 2.

INGREDIENTS

Onions - 2 medium size,sliced thin

capsicum - 1 medium sice , sliced thin

tomato - 1 medium size,cut lengthwise

ginger - 1 tsp,chopped fine

garlic - 2 cloves,chopped fine

green chillies - 2-3 nos,slit

curry leaves - of 1 sprig

turmeric pdr - 1/4 tsp

red chilli pdr - 1 tsp

coriander leaves - a bunch,finely chopped

salt to taste

oil


METHOD

Heat some oil in a wide pan.Add ginger garlic,curry leaves and green chillies.Stir for a few seconds and then spread out the onions in the pan.Start to cook them on medium high and then turn down the heat to medium and it till they turn golden brown.Do not cover the pan.Add the green peppers and salt.Let them cook until the peppers become soft.Add turmeric pdr and red chilli pdr.Stir in the tomatoes and cook it on medium high heat.Check salt.Garnish with coriander leaves.Serve hot with rotis or breads.

Chk out the dishes that my marathon buddies posted today!!

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi

BEETROOT and CHANNA UPKARI

I belong to the category of people who just hated the sight of hostel food and I rarely come across people who liked them.My hubby is one among them.He loved his hostel food .He used to tell me that everyone used to wait for lunch and dinner time just to eat the mess food.I was totally surprised because in the 5 yrs of my college life i had mess food only for the 1st 2 yrs and for the last 3 yrs it was take out.Oh well that was fun. The most popular items in his mess was this beetroot channa upkari and pineapple rasam.So every now and then he tells me to make these 2 items.I dont like beetroot so much but when its combined with white channa and coconut its absolutely delicious.Its a very simple upkari with lots of flavor.I hope you all like it too.

This is my post on day 9 of RM 2.

INGREDIENTS

Beetroot - 1 medium size,peeled and diced small

Canned white chana/garbanzo beans - 1

shredded coconut - 1/2 cup or more according to ones taste

mustard seeds - 1 tsp

cumin seeds - 1 tsp

red chillies - 3-4 nos

curry leaves - of 1 sprig

salt to taste

oil

METHOD

In a kadai heat some oil.Add mustard seeds.When it starts to crackle add cumin seeds,red chillies and curry leaves.Stir for a couple of mins and then add the diced beetroot.Add salt and mix well.Cover and let it cook for 5- 6 mins.Now add the canned garbanzo beans/channa and mix. Sprinkle some water if required.Cover and let it cook for 10 mins or until the beets are tender.Check for salt and then add the shredded coconut in the end.Mix well and let it cook for another 2-3 mins.Serve hot with roti or rice and dal.

Do check the recipes of my marathon buddies today!!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

23)Pavani

NAVRATHAN KURMA

Navrathan kurma is another dish i learnt from my mom.A very popular north Indian dish which goes very well with chapathis.The dish is a combination of vegetables and fruits in a rich coconut gravy.The combination of vegetables and fruits makes it unique.

This is my post on day 7 of Recipe marathon 2.

INGREDIENTS

Cauliflower - 1 cup,cut into florets

Beans - 1 cup, chopped to 1" piece

Carrot - 1 cup , diced

potato - 1 medium size , diced

Frozen green peas - 1/2 cup

pineapple chunks- 1/4 cup,chopped

Onion - 1 medium size

Tomato - 1 medium size

Ginger - 1" piece,grated

Garlic - 2 cloves,finely chopped

Grapes - 1/4 cup,sliced into half

Pineapple juice - 1/2 cup,unsweetened

coconut milk - 1/2 cup

cashew - 1/2 cup, grind to paste

Cardamam pods - 3 nos , whole

Cinnamon stick - 1 small piece

curryleaves - of 1 sprig

Green chillies - 3-4 nos,slit

oil/ghee

salt to taste

METHOD

Cook the vegetables( cauliflower,beans,carrot,potato) with some salt until they are tender and keep aside.Reserve the stock.Grind onion and tomato to a fine paste separately.Heat some ghee in a kadai/wok.Add the whole cardamam and cinnamon stick.Stir for a few secs and add gin-garlic,curry leaves and green chillies.Fry it until the garlic turns golden brown.Then add the onion paste and fry it until its raw smell and flavor disappear.Now add the tomato puree and fry it till its raw smell and flavor completely disappear.Add some salt.Now add the cooked vegetables,green peas,pineapple pieces and grapes and mix it well.Then stir in the cashew paste,coconut milk and the pineapple juice.If required add the reserved vegetable stock to get the consistency you want.Check for salt.Cover and let it simmer for 5-6 mins.Serve hot with chapathis.

Dont forget to check the blogs of my marathon buddies.They have some yummy stuffs in stock.

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

15)Rekha

16)Divya M

17)Lakshmi

18)Raaga

19)Lakshmi Venkatesh

20)Sripriya

21)Viji

22)Pavani

SWEET CORN SOUP

On a cold ,rainy day nothings more comforting than slurping on a bowl of hot soup.A bowl of any soup is the best thing to have when one wants a light meal for dinner.My all time favorite is tomato soup and sweet corn soup.When my mom was here she prepared sweet corn soup for us.It was one of the best.
This soup is my post on day 5 of RM.

INGREDIENTS

Baby corn - 3-4 pieces,thinly sliced
carrot, beans -1 cup each, cut into small pieces
cabbage - 1 cup, shredded
mushroom - 1 cup , sliced
cream of corn - 1 can
green peas - 1/2 cup
water/vegetable stock - 6 cups
garlic - 1 tbsp,chopped
flour - 1 tbsp
cream - 1 tbsp
butter - 1 tbsp ,divided into 3 parts
salt and pepper

METHOD

In a large flat bottom pot,melt 1st part of the butter , fry half of the mushroom ,cool and grind it to a paste.Keep aside.In the same pot melt the 2nd part of the butter and fry all the vegetables slightly and keep aside. In the same pot melt the remaining butter, add garlic and fry for sometime.Then add the flour .Cook the flour till its raw taste disappears.Pour water/vegetable stock slowly and bring to boil. Add the grinded mushroom paste and the fried vegetables. Pour in a can of cream of corn.Season it with salt and pepper(I add a lot of pepper since it goes really well with corn and tastes fantastic).Cover and let it simmer for 5 mins.Serve hot in a bowl with a swirl of cream on top.

Chk what my marathon buddies are upto!!

1) DK

2) Siri

3) Srivalli

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

PANEER in TOMATO-CASHEW GRAVY

Paneer is one of my favorite ingredients to cook with. I love any dishes made with it. Paneer in tomato-cashew gravy is one of the best. Cashew paste reduces the tartness of the tomatoes. I add a pinch of sugar which makes it slightly sweet but not overly sweet.
This is my post for day 4 of RM.

INGREDIENTS

Paneer - 12-18 cubes( i used homemade paneer)
Onions - 1 medium size (grind to a paste)
gin-gar paste - 1 tsp
tomato paste - 2 tbsp
cashew - 1/4 cup(grind to a paste)
red chilli pdr - 1 tsp
sugar - 1/2 tsp or according to ones taste
garam masala - 1 1/2 tsp
whole cardamam pods - 2 nos
curry leaves - of 1 sprig
butter or oil
salt

For tomato puree :-

Tomatoes - 2 medium size

ginger - 1" piece

kashmiri chilli - 3 nos (if using pdr then 1 tbsp)

salt

METHOD

First pressure cook all the ingredients required for the puree.Cool and grind it.

Heat some butter in a pan and brown the paneer cubes on 2 sides and keep aside.In the same pan pour some oil.Then add ginger garlic paste,curry leaves,red chilli pdr and onion paste.Cook it until the onions loose their raw smell.Add the cardamam pods,tomato paste and the puree and cook until the raw smell disapppears.Add the garam masala pdr.Then add the cashew paste and paneer cubes.Close the lid and let it simmer for 5 mins.Add sugar and salt to taste.Serve hot with chapathis.

Have you checked the blogs of the gals listed below???If you havent then you dont what you are missing!!!!

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Lakshmi Venkatesh

21)Sripriya

22)Viji

STUFFED BABY EGGPLANT

Eggplant is one of my favorites and so the dishes made from it is also my favorite.One such dish is stuffed eggplant.A spicy tangy powder is stuffed inside the veg. and the same is used for making the gravy in which these are cooked.They go best with white rice and dal or with just kanji/pej.I use bulb shaped eggplants for this.I sometimes use my thambale pudi for stuffing.That is also equally delicious.

INGREDIENTS

Small eggplants - 7-8 nos

Small onions/shallots - 10-12 nos, sliced

mustard seeds - 1 tsp

curry leaves - 1 sprig

turmeric - 1 tsp

green chillies - 3 nos, slit

For roasting and grinding:-

Coriander seeds - 3 tbsp

Cumin seeds - 1 1/2 tsp

Peppercorn - 10 seeds

dry red chillies - 5-6 nos

Curry leaves - 1 sprig

chana dal - 2 tbsp

urad dal - 1 tsp

peanuts - 3 tbsp

Coconut pdr - 1/2 cup

Sesame seeds - 1 tbsp

salt to taste

Tamarind paste - 1 1/2 tsp or according to ur taste

METHOD

First roast all the ingredients for the powder except salt and tamarind paste.be careful to do it on a low flame.Add the coconut pdr and sesamme seeds in the last minute otherwise it will burn.Grind it all together with tamarind paste and salt.Keep it aside.

Now holding onto the stem of the eggplant ,starting from the opposite end slice the eggplant crosswise 3/4th of the way until it just opens up(dont cut off the stem,keep it intact.Just very useful while eating.Hold onto it for gobbling one neatly).Apply some salt on the insides and stuff the eggplant generously with the spice powder.Keep it aside for 15-20 mins.Reserve some of the powder for the gravy.

Heat some oil in a pan. Add mustard seeds.When it starts to crackle add the shallots,curry leaves,turmeric and salt.Saute until the onions become soft.Add the powder and some water to bring it to a paste consistency.Drop the stuffed brinjal and nicely mix everything together.check salt.Sprinkle some more water to help the brinjals cook.Cover with a lid and let it simmer for 15-20 mins or until the brinjals are cooked fully.Serve it hot with rice and dal or just kanji/pej.

YOUR DISH, NOT MINE - 2

Here are some of the dishes i tried from other blogs.I enjoyed making each and everyone of them. Click on the dish title to view the recipes.

ARUNDATHI's MINI BAKED SAMOSA


We all love samosas!!But as much as i love them i just hated the fact that its fried.So was always on a lookout for a healthier version.Thats when Anu came to my rescue.She gave me her signature baked samosa recipe that was passed onto her mom by her roomate.
How much we enjoyed eating these baked triangular cuties.A baked samosa wont be as soft as a fried one but i can guarantee u the same flavor and taste.It's crunchy with a killer filling .One should definitely try this,its sure a crowd pleaser.Thank u so much anu .

Anu's recipe was for a big batch so i modified a bit to make for just 2 ppl.I also added some

cumin seeds which gave a nice flavor to the crust.Filling recipe is the same,nothing added just changed the quantity to make a small batch.



For the shell
All purpose flour - 1 cup
Butter - 3 - 4 tbsp ,melted
cumin seeds - 1 tsp
water
salt to taste

Filling
potato - 1 medium size
peas - 1/2 cup , cooked
amchur powder - 1/2 tsp
chilli powder - 3/4 tsp
garam masala - 1 tsp
salt, to taste

Roast & Grind:

saunf -1 tbsp
dhania - 1 tbsp
dried red chillies - 2-3
curry leaves - 1 sprig

Mix flour and butter and a little water to make a soft pliable dough. Take small amounts and roll out into circles, cut into halves and make cones.
Mix together all the filling ingredients and fill each cone. Bake @ 350 deg F for 25-30 mts.

SUMA's SHRIKHAND

As i am not very fond of curd i make very less dishes using it .But i do try and make something from it for my hubby as he loves itbut even then half of the yogurt ends up getting fungus.

He hadnt eaten Shrikhand before and so i thought of making it. I had seen suma's shrikhand recipe and was very tempted to make it as her instructions were very simple and it looked damn good.My hubby loved it so much that he asks me to make it everytime we get yogurt now .I am also happy to make it as nothings going waste now.Thank u so much suma.


MADHURAM's GRITS AND DAL ADAI

I had some leftover grits from the Arusuvai that madhu sent me.I wanted to make something different out of it than the regular way americans prepare.When i saw madhu's grits and daal adai recipe,a very creative combination, i made up my mind to make it. I t was so crispy and delicious especially with some tangy onion chutney.Thank u so much madhu for the recipe.We really enjoyed eating it.


Changes i made :-Added some cumin seeds while grinding .




PRIYA's ALOO TIKKI


I have prepared vegetable cutlets many times but never even ones did i make aloo tikkis which are so much easier and less complicated and healthier in terms of oil.
I saw priyas tikkis and her photos were just enough to push me into making it.The taste was even better,I have to say one of the best i have eaten so far.Even my hubby agrees :).Thank u so much priya .

Changes i made :-I added some corn kernels along with peas and 1/2 tsp coriander pdr.



MORE TO COME.....stay tuned :)