Thai Red Curry With Tofu & Vegetables

Thai curries are famous for their distinct flavors and the coconut base. And I love the fact that you can create beautiful variations by using different types of curry pastes or spice blends to make a red, green or yellow curry. This Friday night, we experimented with the Thai Red Curry made with Tofu and vegetables. What better way to get some protein, vitamins and loads of nutritious juices into our system than make a fulfilling curry! The best part, it was so easy to make, did not need much preparation, as we used a ready-made paste, and it tasted great with hot Jasmine Rice. Perfect for Vegans too! Flavored with lemongrass, basil, kafir leaves and laden with veggies, tofu and bamboo shoots, this Thai Red Curry is surely something that will please your palates!

Ingredients
Adapted from original recipe over at Epicurious

1 medium onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon vegetable oil
1 large garlic clove, chopped
2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
1 (14-oz) can unsweetened coconut milk (not low-fat)
1 teaspoon salt
1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
1 tablespoon Asian fish sauce (optional, omit for vegetarians)
1/4 cups water

Method
Cook the onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute.

Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes.

Remove pot from heat and stir in fish sauce and salt to taste.

To make Jasmine Rice, rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.

Transfer the delicious Thai Red Curry with Tofu in a serving bowl, garnish with some basil and lime wedges, and serve hot with Jasmine Rice.

Need more Thai inspiration? Then check out these basic Thai sauce recipes and Thai Pineapple Fried Rice recipe

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Vaghareli Khichdi and Gujarati Kadhhi

Its pouring this weekend, and I'm craving for some simple comfort food, something that brings back fond childhood memories, is easy to make, and is indeed warm and comforting in this gloomy cold weather! As me and B sit chatting together, we find solace in a plate of hot Mung Dal Khichdi and authentic Gujarati Kaddhi. "Khichdi", literally means "hotch-potch", where you cook rice and lentils together, and throw in a bunch of spices, and maybe some vegetables of your choice. "Kaddhi" is the perfect counterpart for Gujarati Toor Dal, and is made of buttermilk and besan (chickpea flour) Together, they create a healthy, satisfying and very comforting meal that no restaurant menu can match! Here is a recap of my original Khichdi-Kaddhi recipe.

Ingredients

For Khichdi
3 cups moong dal
2 cup basmati or plain rice
3 tbsp ghee (clarified butter)
7-8 whole black pepper-corns
1 cup onions - finely chopped
1 cup potatoes - finely diced
1 cup fresh/frozen green tuvar (lilva)(optional, but you can get it in Indian stores)
3 tsp turmeric powder
2 green chillies - chopped
2 tbsp cumin seeds (jeera)
salt - to taste (about 1 1/2-2 tbsp)
lemon juice - to taste (about 2 tbsp)

For Kadddhi
3 cups sour buttermilk
1/4 to 1/2 cup besan (chickpea flour)
2 tbsp ghee
salt and lemon juice - to taste
jaggery or sugar - to taste (start with less if you like it sour!)
2 green chillies - chopped
1 tbsp cumin seeds (jeera)
2 tsp fenugreek seeds (methi)
a pinch of asafoetida (hing)
chopped corander for garnish
5-6 curry leaves (limdo)

Method - Khichdi
Take the rice and moong dal and wash them under running water for a couple of times. Then take a pressure cooker, add add 3 tbsp ghee and add the cumin seeds, black pepper-corns, onions, and green chillies. Saute for 2 mins, then add the diced potatoes and the rice and moong dal mixture. Add in the turmeric powder and saute again so everything is mixed well. Now add the required amount of water(I generally use the ratio of 1 cup rice to 1-1/2 cup water), cover with the lid and cok it for 4-5 whistles.

Alternately, you can cook the khichdi separate in a rice cooker, and saute the remaining ingredients (use boiled potatoes in this case) in a frying pan, and add the cooked khichdi to the vegetables later.

Method - Kadhhi
Take a large vessel and por the buttermilk in it. Now slowly keep adding the besan a little at a time, constantly stirring or beating the mixture (use an egg-beater) so no lumps are formed. This is very important, and you should make sure there are no lumps at all or the kadhhi will not taste nice. Taste a little to make sure you do not get a pronounced taste of besan, it should mainly be buttermilk with a hint of besan in it.

Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds, asafoetida, the green chillies and the curry leaves. When they start spluttering, slowly add the buttermilk mixture and stir. Add about 3 cups of water. Keep the flame on medium to medium-high. Now add the jaggery or sugar, salt and the lemon juice. Cover partially and let it boil. Once it gets a bit thick, but not too tick, check for taste and see that it does not taste like a spoonful of besan. If so, add a little more water. Garnish with chopped coriander.

This is a really simple gujarati recipe that anyone can easily make at home. Serve the Khichdi and Kadhhi hot with pickle and enjoy the taste of a traditional gujarati meal:)

Related Recipes:
Rava Dhokla
Instant Khandvi (Suralichi Wadi)
Methi Palak na Muthiya

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Paneer Butter Masala - Restaurant Style Recipe

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

More Paneer Recipes:
Savoury Muffins with Paneer and Sun-dried Tomatoes
Achari Paneer Tikka Wraps
Paneer and Ajwain Paratha
Shahi Paneer
Spicy Chilli Paneer

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Stir-Fried Okra (Bhindi Masala) with Peanuts and Coconut

There's a little interesting story behind this Bhindi Masala (Stir-fried Okra). One of the most challenging yet interesting part of being a chef is that you often get an opportunity to turn something ordinary into extraordinary, and that's the part I really like! Experimenting with flavors and spices is what makes a cook's life exciting, not always succesful, but definitely exciting. Luckily for all of you, I only share my successful endeavors with you:) And the vegetable that steals the show today is nothing but the simple Okra(Ladyfinger), or "Bhindi", as it's known in India. The trouble we all face while cookng okra is that it can get to be a really "sticky affair", literally. So it helps to fry, or in this case, stir-fry it a little to get rid of that stickiness. But the twist that transforms this simple Bhindi Masala into a delicious and unique okra curry is the addition of peanuts, onions, bread crumbs and some coconut!

The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a better texture and taste, so take your time in picking and choosing your okra(bhindi). Also, never wash the okra, rather, wipe them clean with a wet towel. This will help avoid the stickiness a lot!

Ingredients
1 packet of freshly-cut okra
1/4th cup peanut powder
1/2 cup onions - finely chopped
1/2 cup grounded bread crumbs
1/4th cup shredded coconut
2 tsp fenugreek seeds
2 tsp cumin seeds
5-6 cloves of garlic - minced
8-10 tbsp olive oil (or low-fat cooking oil)
1 tbsp turmeric powder
2 tsp sugar
salt and lemon juice - according to taste
2 tbsp red chilli powder
2 tbsp cumin-coriander powder(dhana-jeera)
freshly chopped cilantro - for garnish

Method
Heat the oil in a wok and add the fresh okra to it. Stir fry the bhindi on medium flame, stirring often to make sure it does not get burnt. Add the ground bread crumbs to coat the okra. Do this till the okra becomes cripy and the stickiness starts disappearing. Now remove the okra and keep aside.

In the same wok, add 1 tbsp oil, the cumin and fenugreek seeds, minced garlic and the onions. Saute them till the onions look glazed. Now add the peanut powder and roast for a couple of minutes, Then add the okra to this, add salt and sugar, and cook partially covered on medium flame, stirring occasionally. After it has cooked, add the remaining spices and the lemon juice. Mix well, then add half of the shredded coconut. Cook for some more time and transfer to a serving bowl.

Garnish with the chopped cilantro and the remaining shredded coconut and serve the hot Bhindi Masala with hot chapatis or parathas!

Related Recipes:
Malai Kofta Curry
Spicy Dum Aloo/Potato Curry
Paneer Butter Masala

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Doodhi/Lauki Kofta Curry (BottleGourd Dumplings) in Almond and Cream Gravy

Kofta Curry is a very famous Indian curry, and goes through endless variations. Though paneer, cheese and vegetables seem to be the favorites, I also like the simple koftas made from lauki, called bottle-gourd in English. This elongated gourd vegetable is quite nutritious too, especially good for your eyes and skin, and due to the rich water content, it can add to the softness in the koftas. This one is a very low-fuss recipe that comes from my mom's kitchen, and unlike the restaurant-style Malai Koftas, these dudhi koftas require minimal preparation and cooking time, and yet can make any meal special. I modified my mom's recipe to pair almonds with bottle-gourd, and also make the curry more richer by using almond and cream in the gravy. The result was delicious, and I urge you to try this bottlegourd kofta curry to serve with your parthas or simple jeera rice!

Ingredients
1/2 mid-sized bottlegourd
1/2 to 3/4 cup besan (chickpea flour)
1/2 cup blanched almonds
slivered almonds - for garnish
1 medium onion
2 medium tomatoes
3-4 cloves of garlic
1 tbsp cumin seeds
1/2 cup milk
1/2 cup whipping cream
1-2 cups water
3-4 tsp turmeric powder
2 tsp garam masala powder
3-4 tsp red chilli powder
salt - to taste
2-3 tbsp lemon juice
chopped fresh coriander - for garnish

Method
Take the onions and garlic and blend them to form a smooth paste. Take the blanched almonds, peel off the skin, then blend them with 2 tsp water or milk to form a thick paste. Blend the tomatoes separately and keep aside.

Now take a pan, put 2 tbsp oil and add the cumin seeds. When they start spluttering, add the onion-garlic paste and sate till it turns light pinkish with a glaze. Now add the garam masala, tomato paste, salt, the remaining spices and slowly add the milk, stirring it. Now add the almond paste, a little water to make a rich gravy, then cover with a lid and allow to simmer on medium flame.

Take the bottle-gourd and grate it in a bowl. Then press it through a strain or your fingers to remove all water from the bottle-gourd. It's important to do this else the koftas will break in the gravy. Now add the turmeric powder, salt, red chilli powder, half of the slivered almonds and the besan. You can also add some lemon juice to your taste. Mix well and form small round or oval dumplings from the mixture. Add more besan flour if required to give proper texture and shape to the koftas.

Now increase the flame for the gravy so it starts boiling, then gently add the koftas (dumlpings)into the gravy. Cover with the lid and reduce flame. Let them cook for 3-5 mins, then gently flip the koftas over, taking care not to break them. Add more water to the ravy if required, then add the whpping cream. Stir gently and let it cook so the spices and flavors get soaked in together.

Once its done, gently remove the koftas first and transfer them into a serving bowl, then top it with the remaining gravy. Garnish with chopped coriander and slivered almonds, and serve hot your delicious Doodhi/Lauki Koftas with Parathas or Rice!

Similar Recipes
Malai Kofta Curry
Hariyali Koftas

Spicy-Crispy Bhindi Masala

Read more!

Palak (Spinach) and Corn Pulao

After baking lots of cookies, I have this strong urge to cook a little healthy and low-calorie diet. And when I think healthy, spinach is always at the top of my list. So, rather than the traditional Palak Paneer, I thought I'd use spinach puree in my Rice to make this delcious and pretty-looking Palak and Corn Pulao. It's basically similar to fried rice, but just with indian flavors instead of asian spices. Vegetable Pulao is traditionally cooked with long-grain basmati rice and you can add your choice of vegetables to it. And to get that balance of crunch with a bit of sweetness, I added the corn kernels. It was very wholesome, and you could add a whole lot of other veggies like brocolli or potatoes, carrots or beet to this pulao. The color is very inviting and fresh-looking, and decked up with tomatoes and fresh coriander, you'll actually feel like you are "eating green"!!

Ingredients
3 cups long grain Basmati rice
1 packet of spinach leaves
1/2 medium sized onion - chopped finely
2 green chillies - diced
1 cup kernel corns - frozen or fresh
3 bay leaves
2 tsp cumin seeds
salt - to taste
2 tbsp lemon juice
3 tbsp ghee
3 tsp garam masala or biryani masala
2 tsp turmeric powder
chopped coriander - for garnish
thin tomato wedges - for garnish

Method
Wash the basmati rice under running water for a couple of times to remove the starchy content. Take a rice cooker and cook the rice as you normally would. Just make sure you keep stirring them occasionally. If you are using a stove, take a large crockpot, add 1 tbsp ghee, then add the rice and water and cover it with a lid just partly open to allow the steam to escape; stir in between and cook on medium flame or heat.

While the rice cooks, take a large fryikng pan, add 3 tbsp ghee, cumin seeds and the bay leaves. When they start spluttering, add the green chillies and the chopped onions. Saute till they turn a light golden in color.

Meanwhile, wash the spinach leaves and blend them to make a fine puree. Thaw the kernel corns if you are using the frozen ones by microwaving for 10 seconds.

Now add the puree to the onions and mix well. Add the salt, garam masala powder, turmeric and lemon juice. Cover with a lid and cook for 7-10 mins until it starts bubbling a little. finally add the corn kernels and reduce to low-flame.

Once the rice is almost cooked, add it to the gravy mixture and mix well gently with a spatula. Taste for salt and spices and make necessary additions per your choice. Remove from flame and let the spices and spinach blend with the rice.

Transfer the Spinach and Corn Pulao to a serving dish. Take a firm tomato, cut it into thin wedges, removing the pulp. Chop some fresh cilantro and garnish the pulao with these . Serve hot with Gujarati Kaddhi or Gravies (Malai Kofta Curry )

Similar Recipes:
Lemon and Coconut Rice with Sambhar
Vegetable Fried Rice

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Beetroot-Carrot-Peas Curry over Steamed Rice

With new gadgets and appliances filling our lives each day, we have almost forgotten the older methods of cooking that involved almost no appliances and very less energy! Sometimes, getting back to the "raw foods" concept can be inviting and nutritious! I bought a huge red beetroot last week, just to catch up on some most-needed antioxidants, and after making beetroot cutlets and beetroot juice, I still had some left to try this simple Beetroot, Carrot and Peas Curry served over plain Steamed Rice. It not only tasted great, it was actually very good-looking, extremely healthy, and made me feel good that I had saved some power that evening!!

Ingredients
1/2 beetroot - boiled and chopped into small pieces
2 carrots - boiled and chopped
1 cup peas - boiled
1/2 cup tomatoes - chopped
salt - to taste
2 tsp black pepper
2 tsp garam masala powder
1 tbsp lemon juice
1/2 cup water
chopped coriander for garnish

Method
Boil all the vegetables first and keep aside.

Take a pan, add 1 tbsp oil to it, sprinkle some cumin seeds, and when they start spluttering, add the boiled vegetables. Add the water, salt, lemon juice and mix well.

Then add the chopped tomatoes and allow to cook, covered with a lid for 5-8 mins. When all the veggies look well-cooked, and the curry taken a deep pinkish-beet-red color, add the black pepper and garam masala powder to it. Garnish with chopped coriander.

Make some plain or Jeera Rice in a pressure cooker.

Take a serving dish, layer it with cooked rice, then top it with the sauteed beetroot-carrot stew. Serve hot and fresh!

This dish is full of tonnes of anti-oxidants, vitamins and fiber. Enjoy it for a healthy meal, with the satisfaction that you did something good for your body today! I'm sending this over to sweetnicks Antioxidant-rich-food event!

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Malai Kofta Curry

One of our favourite curries in all Indian restaurants is the Malai Kofta. In fact, my husband uses this dish as his criterion for judging restaurants:) The place that can dish out a rich, delicious and freshly-spiced Kofta Curry goes on his wishlist. Though I've made similar curries before, I had never really ventured into making the authentic malai kofta, but when we planned a pre-Diwali dinner with family and friends, I knew it's now or never!! So I made the Malai Kofta Curry and am proud to say that it was a hit with everyone and was also complimented as being "restaurant-style"!! This dish does involve some planning and preparation time, but at the end, it is truly worth it.

Ingredients

For Koftas
2 cups Paneer - grated
3 Potatoes - boiled and mashed
1 cup Green Peas
1 small Carrot boiled and grated
1 tsp Garam Masala
1 1/2 tsp Kitchen King Masala
3-4 tbsp Maida
2 tbsp Cashews slit in halves
3 tbsp Raisins
Oil for deep frying
Salt to taste
1 tbsp lemon juice

For Gravy
2 medium Onions - finely chopped
1 can of Tomato Puree
12-15 Cashews
1 tbsp ginger-garlic paste
1 tsp Garam Masala
2 tsp Kitchen King Masala
2 tsp Jeera
1 tbsp Cumin-Coriander Powder
2 tbsp Red Chilli Powder
2 tsp Turmeric Powder
1 cup Fresh or Whipping Cream
1 inch Cinnamon Stick
2 Green Cardamon
2 Cloves
1 Bay Leaf
1 big tbsp Tandoori Masala
1 tbsp Oil/Ghee
2 tbsp Coriander Leaves, finely chopped
Salt to taste

Method

For Koftas
Mix the boiled and grated carrot, green peas, boiled and mashed potatoes and the grated paneer in a big bowl. Add the garam masala, kitchen king masala, salt, lemon juice, turmeric powder and maida and mix them well using your hands. Do not add water. In fact, remove any water from boiled vegetables to make a thick mixture that can be rolled into tight balls.

Make small egg-shaped balls and deep fry them in batches in hot oil at slow to medium flame till they turn golden brown and crisp from outside. Transfer the fried koftas on paper towel to remove excess oil. If you see that your koftas break while frying, try rolling them in more maida or bread crumbs before frying.

For Gravy
Blend the tomato puree with cashews, kitchen king masala, cunim-coriander powder, garam masala, chilli powder and turmeric powder to smooth paste; add 3 tbsp water to form a liquid paste.

Heat oil in a pan and add jeera, cinnamon stick, cloves, cardamom and bay leaf and saute it for a few mins, then add the chopped onions to it till they are pinkish golden in color. Add the ginger-garlic paste, and then the tomato-cashew puree. Add 1 1/2 cups water and mix well to form the gravy. When it starts simmering, add the dry spices, salt and whipping cream and cook for further 10-15 minutes over a low flame. If you think it is thick and need to make it liquid, add some whole milk. Finally add the tandoori masala to get the nice yellow color. Remove from heat, mix in finely chopped coriander and keep it aside.

When it's time to serve, arrange the koftas in a serving dish, pour the gravy over them and garnish with fresh cream and chopped coriander. Serve hot with Parathas or Jeera Rice! Hope this delicious Malai Kofta curry finds a place on your dinner table and helps liven your meal, just as it did ours!

Similar Recipes:
Doodhi/Lauki Kofta Curry
Hariyali Paneer Koftas

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Hot and Tasty Dum Aloo

As winter starts setting in, our senses crave for something hot and comforting, and that's exactly what we want our food to be too, right? So what could be better than hot and spicy curry served with parathas or rice?! That was precisely the thought in my mind when I decided to pick up these baby potatoes over at the vegetable market. They were so cute and so inviting I had to buy them and put them to good use. And there is no other way to enjoy these than to make Dum Aloo - a vegetable curry packed with spices and flavor. "Dum" means strength, and that is precisely what's packed in these tiny potatoes that are flavored with spices to the core and are simmered in a rich curry. Here goes my recipe!

Ingredients
1/2 kg baby potatoes - boiled and peeled
3 tbsp lemon juice
Few coriander leaves - chopped
green spring onion - chopped for garnish
4 tbsp cup ghee
Salt to taste
1 tsp sugar
1 tbsp tandoori masala (available in indian stores)
1/2 cup water
1/2 cup whole milk.
oil for shallow frying the potatoes

For the masala paste
2 tbsp coriander seeds
2 tbsp poppy seeds (optional)
2 small onions, chopped
a small piece of ginger
1/2 cup grated coconut
8-10 cashew nuts
2-3 green chilies
2 tsp red chili powder
6 garlic cloves
1/2 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp turmeric and curry powder
1/2 tsp garam masala

Method
Mix all the ingredients of masala paste and blend to make a fine and smooth paste.
Peel the potatoes and make 5-6 holes in them using a toothpick. Then shallow fry them in a little oil and remove immediately. This is just to give them a crispy texture on the outside. Now heat ghee in a pan and fry the ground paste. When it starts giving out an aroma and ghee starts to separate at the edges, add water and milk and let it simmer. Next add the lemon juice and the potatoes. Add the tandoori masala and cook covered partially for 8-10 mins to allow the masala to seep into the potatoes.

Once it's cooked and the potatoes look tender, remove from flame and transfer to a serving bowl or kadai. Garnish with chopped coiander and spring onion leaves and serve hot with Parathas or Rice.

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Punjabi Kadhi with Pakodas

Gujarati kadhi has always been a speciality, but when I was exposed to the Punjabi Kadhi, I was amazed at how tasty it was, and also how it put a brilliant twist on a traditional kadhi recipe to make a thick, delicious curry that can be savoured with rice or parathas! I first had this in a Gurudwara, and I was totally taken over by the taste and concept. It was a welcome surprise to try this recipe, and I was very happy with how it came out. Punjabi Kadhi is essentially same as a gravy with yoghurt and chickpea flour, with the addition of pakodas, which gives the nice crispy feeling when you pour it over your rice. It's healthy, savoury, and does not take much time to prepare. So enjoy this delicious recipe with your family, just as I did!

Ingredients

For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped
1/2th tspn grated ginger
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
1 tspn ginger paste
2-3 tspn minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
2-3 cloves
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste

Method
Pakora:
Mix besan and all the other ingredients in a bowl. Add enough water to make a very thick batter. Make small balls and fry them in oil to make pakoras. Deep fry them until they turn brown and crispy. Take them out on a paper towel so that the paper soaks all the extra oil. Keep them aside.

Kadhi:
Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan. It should look like a butter milk mixture with besan in it. Make sure you whisk it very nicely so that there are no lumps in the curry. Keep it aside for half an hour.

Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and cloves and let them pop. Add curry leaves and dry red chilli to the above tadka. Add onions to it and saute them until light brown. Add garlic, ginger to it and fry for 3 mins. Add chopped tomatoes and fry for 3-4 minutes. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes. Now add turmeric powder,garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.

Add the kadhi mixture to this tadka. Keep stirring the curry on medium flame, so it does not stick to the bottom.Once it boils,lower down the flame to low and let it cook for another 15-20 mins. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart. Garnish with chopped cilantro and serve the Punjabi Kadhi hot with rice or chapati!

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Methi Malai Mutter Curry (Fenugreek and Peas Curry)

"Methi" or Fenugreek is a wonderful green leafy vegetable full of antioxidants, vitamins and fiber. It helps cleanse your system, improve your eyesight and increase resistance and immunity level of your body against toxins. And though it is packed with nutrients, there's only one thing which could possibly draw you away from it, and that is it's slightly-bitter taste. I myself had tantrums about eating Methi when I was in my teens, until I discovered the world of methi parathas, methi bhajiyas (gotas) and very recently, Methi-Malai-Matar Gravy. It tastes amazing, not bitter at all, and goes perfectly well with rice or parathas. So here's sharing with you another healthy and tasty recipe!!

Ingredients
3 cups methi (fenugreek) leaves - washed and chopped
1 cup boiled green peas
1/2 onion - chopped finely
2 tbsp ginger-garlic paste
1 cup fresh cream
3 large tbsp cashews
1/2 cup milk
1 tbsp green chilli paste
2 tbsp ghee or butter
1 tsp cumin seeds
3 tbsp lemon juice
salt - to taste
1 tbsp sugar (optional)

Method
Take the methi leaves in a bowl, add turmeric & salt & keep it like that for 5 mins. Then wash the methi off in cold water so that the bitterness of the methi is reduced.

Make a smooth paste of cashews and milk and keep aside. Take a pan and boil the methi leaves along with the salt and sugar. Once done, allow this to cool.

Now take another pan, add the butter or ghee, the cumin seeds and onions. Saute for a mintue or so until done. Then add the ginger-garlic paste, the green chilli paste, the cashew paste and mix well. Also add the turmeric powder, garam masala powder, red chilli powder and adjust salt/sugar and lemon juice to your taste. Saute for another 1-2 mins. Now add the methi and the peas. Finally, add in the fresh cream and mix well. Keep stirring gently; be careful as the mixture can cause bubbles and splash. Now saute till fat is separated from the sides, the flavor of methi, cream and cashews is well blended and a sweet aroma arises. (Don't worry, the curry will not be sweet!)

Remove from heat and pour into a serving dish. Garnish with chopped coriander and fresh cream and serve hot with Parathas or Jeera Rice!!

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Stuffed Capsicums with Tomato Gravy

Whenever you think of cooking something stuffed, one of the first things that comes to your mind is Stuffed Capsicums, also called Bell Peppers or Shimla Mirch. So naturally, that was what came to my mind too. I had eaten this dish at a friend's place years ago (I don't even remember how it tasted anymore!) and since then I had thought of making my own variation someday. Capsicums are not only colorful and pretty to look at, they are also rich in Vitamins A and C, are low in fats, and are a significant source of iron, zinc and thiamine! And what better way to enjoy these delicious peppers than in the form of Stuffed Capsicum Baskets with Sauce!! Here's my recipe for Indian style Stuffed capsicums. The smell and taste is sure to sweep you off your feet!!

Ingredients

For the Stuffing
4 medium-sized red or green capsicums
4 medium-sized potatoes
1 large onion
1 cup shredded or grated cheese
1 cup boiled peas
2 tbsp bread crumbs(optional, good for binding)
1 tbsp ginger-garlic paste (optional)
2 tbsp salt (or add to tatse)
1 tbsp sugar
2 tbsp lemon juice
1 tbsp each of garam masala, turmeric powder, red chilli powder and dhana-jeeru powder
1/2 cup chopped cilantro

For the Sauce
6-8 large tomatoes- chopped
1 cup chopped onion
1/2 cup shredded coconut
4-5 garlic cloves
2 tbsp lemon juice
1 tbsp sugar
2 tsp salt
2 tbsp oil
1 tsp each of mustard and cumin seeds
1 cup water

Method
For the tomato sauce, heat the oil in a small pan, add the mustard and cumin seeds and allow to splutter. Now add the onions and fry then till they turn golden brown. Add all the remaining ingredients and saute for 2-3 mins. Allow this mixture to cool and then blend well with the water in a grinder to make into a smooth paste or sauce.

Take the capsicums, remove their tops and clean the inside to remove seeds and the white edges. You can use the entire capsicum bowl for the stuffing, or cut it lengthwise to make 2 containers out of each capsicum. This might be easier if you are going for individual servings.

Boil the potatoes and peas and mash them together with the bread crumbs. Now combine all the remaining ingredients for the stuffing except cheese and onions. Take a little oil in a pan, saute the onions and then add them to the filling mixture. Add a tsp of sauce to each capsicum shell, then add the filling, layer agian with sauce and finally add the cheese on the top. be liberal with the sauce as lack of it could make your capsicum very dry.

Arrange the stuffed capsicum shells in a baking tray. Now apply a layer of oil to the outside of each capsicum with a brush or your finger and bake in an oven at 250 degrees for 15-20 mins, or until they are cooked and start giving out an aroma.

Remove from oven, the slowly transfer the Stuffed Capsicums to a serving dish, garnish with chopped coriander and pour the remaining tomato gravy all over and around it. Serve hot with Parathas or Rice!!

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Vegetable Manchurian Gravy

A colleague at work who read about my review on the restaurant Spice Hut was surprised to know that there actually exists a cuisine called Indian-Chinese which is very popular in India. So to her benefit, and for all the others who savour Indian food, here's my Veg Manchurian Gravy which will leave you smacking your lips! It has most of the Indian spices, but the gravy is soy-sauce based, hence the name Indian-chinese:) This tastes best with the Chinese-style Fried Rice, and once you finish reading this post, hop on to that recipe to make a complete meal!! (photo courtesy Zeenews)

Ingredients
1 cup grated cabbage
1 cup grated carrots
1/2 cup cauliflower florettes - shredded
4-5 finely chopped French beans
1/4 cup finely chopped spring onions
1/4 cup finely chopped green capsicum
1/3 cup refined flour (maida)
2 large tbsp cornflour (to hold and bind the veggies)
1 egg - beaten
2 large tbsp soy sauce
1-2 tbsp vinegar
2-3 tbsp oil
Water - around 4 cups to make the gravy

Spices: 1/2 ginger and 5-6 garlic cloves,2-3 green chillies (all finely chopped)
1 tsp sugar,1/2 tsp msg (optional, salt- to taste

Method
Reserve the chopped greens of the spring onions for garnishing.

Mix all the veggies in a bowl, add the beaten egg, spring onion, capsicum, refined flour and one tbsp of cornflour. Add the salt for this mixture according to your taste (remember, the gravy will have salt too) and mix thoroughly. Take a spoonfull of this batter and shape into small balls. (Do NOT add water)

Now heat sufficient oil in a wok or pan and deep-fry vegetable balls, 3-4 at a time so they do not stick to each other, on medium heat until they turn golden brown.
Remove and keep them on a tissue paper to absorb excess oil.

Now heat 2 tbsp of oil again and add ginger-garlic and the green chillies. Then add soy sauce, sugar, MSG and salt to taste. Add 3 cups of water and bring to a boil.

Dissolve the cornflour in a cup of water and add slowly to the gravy. Also add the vinegar to it. Stir till the sauce starts to thicken. When it looks reasonably thick, remove from flame and keep aside.

Now add the fried manchurian balls and mix well. Garnish with spring onions and Serve hot with Veg Fried Rice !!

Tip: You can use bread crumbs instead of cornflour while making the veggie balls.


Note: MSG (Monosodium glutamate) enhances the flavour and is commonly used in chinese food preparations. But some people have reported allergic reactions to it. So unless you are sure you have eaten it before, you can safely omit it from the above recipe to avoid any allergies

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Chatpate Chhole

Dear friends, yesterday a dear friend of mine saw my blogsite for the first time and requested me to add Chhole recipe to it. Another site published my article on Splenda translated into French and Italian. I am so glad that more and more people are slowly visiting and liking/linking to my site. This is what helps me keep writing and feel happy that I'm making a difference, even a small difference in somebody else's life!! Chhole is a traditional punjabi curry recipe, and when you go to restaurants, you see it served with Bhatura, which is a big, puffy fried puri(bread) made from all-purpose flour. Today I will share my Punjabi Chhole recipe with you. Hope you like it as much as we do!

Ingredients
Chickpeas - 2 cans
Onion- 1 big, chopped finely
Tomato puree- 1/2 can
Milk - 3-4 tbsp
Spices -Ginger-garlic paste - 2 tsp, green chillies - 2, salt, red chilli powder, dhana-jeeru powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Oil - 3 tbsp
Chopped coriander to garnish

Method
if you are not using the ready-made chickpeas available in cans, you should soak them in water for at least 2-3 hours, then pressure cook them. Now heat a saucepan, add oil, cumin seeds, chopped green chillies, bay leaves, and ginger-garlic paste and once the seeds and chillies start spluttering, add the onions. Cook till onions turn golden brown. Add the tomato puree and some water to make the curry. Once the tomatoes are cooked and mixed well with the onions, add the turmeric and red-chilly powders, garam masala, salt and dhana-jeeru powder. Slowly add the cooked chick-peas and mix with the gravy. Mash some chickpeas to thicken the gravy and add some milk. Milk not only kills the too-tangy tomato taste, but also makes it smoother and creamier. Cook covered for 10-12 mins, or until the chickpeas are thoroughly cooked and become soft. Add lemon juice if needed, and garnish with onion rings and fresh coriander.

Serve hot with Puris or Bhaturas!!

Tip: You can also add some Everest Chhole masala (available at grocery stores) is you do not have garam masala.

Similar Recipes:
Hariyali Koftas
Spicy Dum Aloo
Malai Kofta Curry

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Akbari Paneer

Paneer, or Cottage Cheese, can be enjoyed in various forms, and I can totally relish eating just raw fresh paneer, but the avenues that it provides to cooking are just amazing! Add these cubes to any veggie curry and it transforms into something rich and delicious. So here's another rich and creamy variation that involved shredded paneer, and its my husband's absolute favourite. It's called Akbari Paneer. I first tasted it in a desi restaurant in california, and have been a fan ever since. It has now become a regular paneer delight in our house as it's simple to make and tastes great with any naan, bread or jeera rice!

Ingredients

Paneer - half a slab, shredded
Onion - 1 small, finely chopped
Capsicum half green and half red - finely chopped
Cashews - half cup
Milk - half cup
Tomato Puree - half cup
Fresh cream (Malai) or Whipping Cream - 3 large tbsp
Tandoori Chicken Masala-2 tsp
Dry coriander flakes- 2 tsp
Spices - cumin seeds, ginger-garlic paste- 1 tbsp, bay leaves - 2, ground cinnamon-half tsp, turmeric and red chilli powder-to taste, salt and lemon juice-to taste, sugar-1 tsp

Method
Shred the paneer and keep it in the fridge.

Heat oil in a saucepan, add the cumin seeds, cinnamon and bay leaves, dry coriander flakes, onions and capsicum and saute for some time till cooked. Then add the ginger-garlic paste, tomato puree, and saute again.

Take the cashews in a grinder, add some milk to it and grind it into a smooth paste. Leave some cashew pieces behind for garnishing.

Now add the cashew paste to the pan and fry everything together for 7-8 mins. Add a little water, then add the remaining spices and let it cook covered till all flavours get mixed well. Finally add some fresh cream or whipping cream and mix well to achieve desired consistency, which is thick and creamy.

When ready to serve, add the grated paneer to the gravy, mix well, and garnish with fresh coriander, slivered cashews and some more cream! Serve hot with Rice or Bread!

Similar Recipes:
Malai Kofta Curry
Methi Malai Mutter

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Egg Curry

Though I'm a vegetarian, my dad used to make me and my brother eat eggs as they are high in protein content, and that's how I still like eating omelettes and rush to IHOP when the eggs-pancake urge builds to a crescendo:) Well, there's one more egg recipe that I really enjoy, and that's the Egg Curry. Here's how I make it, and if my husband, who's actually a food critic, loves it, I'm sure you will too.

Ingredients
4-5 eggs- boiled
Onion- 1 big, chopped finely
Tomato puree- 1 medium-sized cup
Coconut Milk - half can
Spices - Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Oil - 2 tbsp
Chopped coriander to garnish

Method
Boil the eggs and keep them aside to cool.

Take a saucepan, add some oil, cumin seeds, bay leaves and the ginger-garlic paste. Saute for some time. Then add the chopped onions and fry till golden pink. Now add in the tomato puree and a little water and saute over medium flame for 5-7 mins.

Add the remaining spices- turmeric and red chilli powder, garam masala, and salt, and finally add the coconut milk. Keep stirring continuously as you add the milk, and increase the flame a bit. Once it starts boiling, lower the flame and cook covered for some time.

Cut each egg into 4 pieces (or halves if you like big pieces). Remove the yolk from the centre and mix with the curry. Now put the eggs in a serving dish and pour the curry on the top.

If you are using a crock pot for the gravy, saute the onions in the pan then add all the ingredients along with the tomato puree into the pot. Add the spices and finally the coconut milk and let it cook for a couple hours.

Garnish your Spicy Egg Curry with chopped coariander and serve hot with Jeera Rice or Paneer Parathas!!!

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Shahi Paneer

"Paneer", or cottage-cheese, is as well-known amongst Americans as Indians. And I personally have friends who love it so much, they make me take them to Indian restaurants for lunches whenever possible. So here's a simple paneer recipe called "Shahi Paneer" that you can easily make at home! It is also by names like "Paneer makhani" or "Paneer makhanvala". So no matter what name you are looking for, the technique remains the same:)

Ingredients
Fresh Paneer - (slab can be found at indian grocery stores)
1 Onion
1 cup Tomato puree
Spices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, half stick of cinnamon, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Chopped coriander and some shredded paneer for garnishing
1/2 cup Whipping cream
2 tbsp Oil for saute

Method
Chop the onions and grind them on Pulse so that its minced, but not blended.

Now take a huge pan, add some oil to it and then the bay leaves, cinnamon sticks, cumin seeds and the onion. When its golden and cooked entirely, add the tomato puree and saute for some time. Then add all the spices- chilli powder, turmeric powder, garam masala powder, salt and mix well. Add some water to create enough gravy then cook covered for 5-10 mins on medium flame.

Then add the whipping cream and stir continuously and cook for another 10 mins. When the gravy looks thick and creamy, add the lemon juice to taste and let it cook.

Slice the paneer into small cubes. You can keeep the paneer referigerated for 3-4 days, but remove it and keep outside at least for 15 mins before you want to serve the curry. Now add the paneer cubes to the gravy, cook another 5 mins and take it off the flame.

Garnish with coriander and shredded paneer when ready to serve. Enjoy your Shahi Paneer with Naan or Vegetable Fried Rice!

Tip: If the paneer is hard, cut into cubes and dip in salt water for 5 mins. This will make it soft!

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Gujarati Dal and Kadhhi

I have a friend who comes from the southern part of India, and the first thing he ever asks me to cook when we meet is the Gujarati-style Kadhhi....yeah, for people who know it and have relished it tons of times, it would sound like a joke, for its probably the easiest things to make!! However, these happen to be favorite gujarati recipes for a lot of people, and not just gujaratis! I'd like to dedicate this post to my friend who savours this simple recipe the most, and also the Gujarati dal, which perhaps requires a little more skill...

Kadhhi
Ingredients: 3 cups buttermilk, 1 cup chickpea flour (besan), 2 tbsp ghee, 1 tsp each of cumin, mustar and methi (fenugreek) seeds, 5-6 curry leaves, 2 green chillies, sugar or jaggery to taste, water

Method
Take 3 cups sour buttermilk and add one cup chickpea flour (besan) to this while you keep stirring continuously to avoid making any lumps. When the buttermilk and flour have blended well, heat a saucepan, add 2 tbsp ghee, some jeera seeds, methi seeds, 2 green chillies cut into small pieces and 5-6 curry leaves (limdo). When the seeds splutter, add the buttermilk mixture to it. Then add some jaggery or sugar, salt to taste, and some lemon juice if needed. Add some water if you need to make it thinner in consistency. Let the mixture boil on low flame. Keep stirring occasionally and cook uncovered for 8-10 mins. Garnish with chopped coriander leaves and serve hot with Jeera Rice or Khichdi!!

Gujarati Tuver Dal
Ingredients: 3 cups Tuver Dal, 10-12 raw peanuts, 1 tsp each of mustar, cumin and methi seeds, 5-6 curry leaves, a pinch of asafoetids, salt, sugar/jaggery, red chilli powder, dhana-jeeru powder (dry coriander and cumin powder), lemon juice to taste, 2 tsp lemon juice, 1/2 chopped tomato, chopped coriander leaves to garnish

Method
Take 3 cups tuver dal and pressure cook it (covered upto 5 whistles) with a little extra water to make it soft. Add the peanuts to the dal while cooking. Now take a saucepan, add some mustard and jeera seeds, a pinch asafoetida and when seeds splutter, add the cooked dal in the pan. Add water to reach desired consistency; you can mash the dal partially to create a thick dal. Then add salt, turmeric powder, red chilly powder, dhana-jeeru powder, sugar or jaggery, lemon juice(to taste), half chopped tomato, 5-6 curry leaves, and bring the mixture to a boil. Then lower the flame and let it cook for 2-3 mins. Garnish with chopped coriander leaves and serve hot with Rice!!!

Tip of the day: If you manage to find "Dry Kokam" in an indian grocery store, use that instead of lemon juice to introduce tremendous flavour to your dal or kadhhi.

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Hariyali Koftas - Paneer Koftas in Spinach Gravy

As we kick into the summer, its nice to use more green leafy vegetables as part of your diet. I tried eating salads for a few days, but then my heart craved for something nutritious yet appealing to my palette, and that's when I started preparing a concoction called the Hariyali Koftas. They are not only tasty, they have a high fibre content, high protein, vitamin A and calcium, and the dish blends perfectly well with bread or rice. Hariyali koftas are basically vegetable and paneer koftas cooked in thick and creamy spinach gravy. It's easy to make, and sometimes provides a welcome change from the traditional Malai Kofta Curry.

Ingredients:
Spinach (2-3 cups for the gravy)
1 tsp cumin seeds
3 tbsp oil
2 tsp each turmeric, red pepper, garam masala, ginger-garlic paste
1/2 onions(finely chopped)
1/2 cup tomato puree
4-6 tbsp heavy whipping cream
salt and lemon juice - to taste
chopped coriander - for garnish

For the koftas
4-5 potatoes - boiled and mashed
5 tbsp grated paneer(cottage cheese)
2 tbsp grated cheese
salt, garam masala powder, lemon juice - to taste
half-cup assorted dry fruits-cashews,almonds and raisins, chopped finely
1/4 cup all-purpose flour

Method:
Mash the potatoes for the koftas and add all the spices and lemon juice in it. Mix the grated paneer and cheese together. Now make a small ball with some of the potato mixture. Flatten it a bit to make a small hole in the centre and fill it with the paneer/cheese mix, and put some dry fruit mix in it too. Then roll the ball again so as to make a smooth even oblong-shaped kofta ball. Make as many koftas as you need and store them in the referigerator for some time. Now fill the saucepan with some oil and fry the koftas 2 at a time, after rolling them in the all-purpose flour so that they stay firm and do not disintegrate in the oil.

For the gravy, take some oil, add cumin seeds, ginger-garlic paste and onions and saute for a minute. Then add the dry spices-garam masala, red chilli powder, and turmeric and let them mix with the onions. Now add the tomato puree, salt and let it cook for some time. Boil the spinach and blend it, then add it to the pan. Lower the heat and let it cook with the spices for 5-7 mins. Slowly add the whipped cream and keep stirring continuously till the mixture becomes thick and creamy. Now cook this covered for another 5-10 mins.

When you are ready to serve, arrange the koftas in a serving dish, then pour the gravy on the top, and garnish with shredded cheese or paneer and chopped coriander leaves. Serve hot with chapati, bread or jeera rice!!!

Similar Recipes:
Methi-Malai Mutter
Stuffed Capsicum with Tomato Gravy

Read more!