Vegetable Pulao with green masala

pulao.jpg

Ingredients :-

  1. Basmathi Rice – 2 cups
  2. Ghee – 2 tbsps.
  3. bay leaf – 1 number
  4. water – 3 cups
  5. Thick coconut milk – 1 cup (extracted from 1 cup of grated coconut)
  6. Onion – 1 cup; finely chopped
  7. Potato – 1 cup
  8. Cauliflower – 1 cup; florets chopped finely
  9. Carrot – 1/2 cup
  10. French beans – 1/4 cup; finely chopped
  11. Tomato – 3/4 cup; seeded and chopped
  12. Salt to taste

For the green masala paste:-

  1. Mint leaves – 1/4 cup
  2. Cilantro – 1/4 cup
  3. Onion – 1 small
  4. Green cardamom – 3 numbers
  5. Cloves – 3 numbers
  6. Cinnamon powder – 1/4 tsp.
  7. white poppy seeds – 1.5 tsp.
  8. Ginger – 1/2″ piece
  9. garlic – 3 big cloves
  10. Greenchilly – 2 numbers

Grind all the ingredients from 1 to 10 to a fine paste without adding water

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Heat the ghee & add the bay leaf. Add and fry the chopped onion till it turns golden brown in colour. Stir in the ground green masala paste and cook for 5 minutes or till the oil starts to separate.
  3. Add the chopped potato, beans and carrot and fry on medium heat for 5 minutes. Add the chopped tomato and cook further for 2 more minutes. Add the rice and fry for 2-3 minutes.
  4. Mix together 3 cups of water and 1 cup of coconut milk and bring this mixture to a  rolling boil.
  5. Add this to the rice mixture and cover cook on medium low heat for 10 minutes.
  6. Serve hot with raitha,.
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Posted in rice | 2 Comments

Kadhai Paneer

kadhai paneer

Ingredients:-

  1. Paneer – 200 grams; cut into small cubes
  2. Oil – 2 tbsps.
  3. Butter – 25 grams
  4. Onion – 2 cups; thinly sliced
  5. Tomato – 1 cup; chopped
  6. Amchoor powder – 1 tsp.
  7. Garlic – 5 big cloves; made into a paste
  8. Ginger – 1/2″ piece; made into a paste
  9. Greenchilly – 2 numbers; slit
  10. Shallots – 5 numbers; peeled and thickly sliced
  11. Green capsicum – 1 small; cut into 1″ cubes
  12. Cilantro- 1/4 cup; chopped
  13. Cream – 2 tbsps.
  14. Salt to taste

For the Kadhai Masala:-

  1. Green cardamom – 4 numbers
  2. Cloves – 4 numbers
  3. Coriander seeds – 2 tbsps.
  4. Fennel seeds – 2 tbsps.
  5. Cumin seeds – 2 tbsps.
  6. Peppercorns – 8 numbers

Dry roast all these spices together for 1-2 minutes and grind to a fine powder. Use only half of the masala for this recipe

Method:-

  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the chopped onion and cook till it turns golden brown in color.Throw in the chopped tomato and 2 tbsps. of water and cook on medium heat till the tomato turns mushy and oil starts to separate. Blend this onion-tomato masala to a smooth paste along with the kadhai masala and amchoor powder in a mixer/grinder without adding any water.
  2. Heat butter in the same pan & add the greenchilly, ginger and garlic pastes. Cook for 2 minutes. Add the shallots and cook till it turns translucent. Stir in the capsicum and fry for a minute. Add the ground masala paste and fry for a minute more.
  3. Add water and bring the mixture to a boil. Cover cook for 5 more minutes.
  4. Add the paneer cubes, cream and cook further for 2-3 minutes. Finally add cilantro and remove from heat.
  5. Serve hot with roti or naan.
Posted in vegetarian gravy for dinner | Leave a comment

Mushroom Green Peas masala

mushroom peas masala.jpg

Ingredients:-

  1. Mushroom – 200 grams; thickly sliced
  2. Oil – 2 tbsps. + 2 tbsps.
  3. Garlic – 7 big cloves; minced
  4. Ginger – 1″ piece; finely chopped
  5. Onion – 1 cup; finely chopped
  6. Turmeric powder – 1/2 tsp.
  7. Kashmiri chilly powder – 1/2 tsp.
  8. Coriander powder – 1/3 heaping tsp.
  9. Cumin powder – 1/3 tsp.
  10. Tomato – 1 cup; finely chopped
  11. Cumin seeds – 1/2 tsp.
  12. Green peas – 1/4 cup
  13. Water – 1/2 cup
  14. Garam masala powder – 1/2 tsp.
  15. Kasoori methi – 1/2 tsp.
  16. Sugar – a pinch
  17. Salt to taste

Method:-

  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the slit greenchilly, ginger and garlic and cook for 1 minute. Stir in the chopped onion and cook till it turns pink in color. Add the turmeric powder, chilly powder, cumin powder and coriander powder and cook for a minute on low heat.Throw in the tomatoes and 2 tbsps. of water and cook on medium heat for 3 minutes. Blend this onion-tomato masala to a smooth paste in a mixer/grinder without adding any water.
  2. Heat 2 tbsps. of oil in the same pan & add the cumin seeds. Allow them to crackle. Stir in the peas and cook for a minute on medium heat. Stir in the prepared onion-tomato masala & cover cook for a minute till oil starts to separate.
  3. Add the mushrooms and salt & mix on high heat for a minute. Cover cook on medium low heat for 5 minutes.
  4. Add water and bring the mixture to a boil. Cover cook for 5 more minutes.
  5. Finally add garam masala powder, kasoori methi and sugar and remove from heat.
  6. Serve hot with roti or puri.
Posted in vegetarian gravy for dinner | Leave a comment

Paneer pepper masala

paneer pepper masala.jpg

Ingredients:-

  1. Paneer – 200 grams; cubed and shallow fried
  2. Oil – 3 tbsps.
  3. Bay leaf – 1 number
  4. Garlic – 4 big cloves; minced
  5. Ginger paste – 1 tsp.
  6. Onion – 3 numbers medium; finely chopped
  7. Turmeric powder – 1/2 tsp.
  8. Tomato – 1 cup; finely chopped
  9. Water – 1/4 cup
  10. Special masala powder – 3/4 heaping tsp.
  11. Pepper corns – a pinch (crushed)
  12. Crushed cardamom powder- a pinch
  13. Salt to taste
  14. Cilantro – 1/2 cup

For the special masala powder:-

  1. Green cardamom – 6 numbers
  2. Clove – 3 numbers
  3. Star aniseed – 3 small petals
  4. Fennel seeds- 1/2 tsp.
  5. Cumin seeds – 1/4 tsp.
  6. Pepper corns – 2 tsps.
  7. Cinnamon – 1″ piece

Dry roast all these spices together and grind to a slightly coarse powder. Use only 3/4 heaping tsps. of masala powder for this recipe

Method:-

  1. Heat oil in a broad non-stick pan & add the bay leaf. Add the ginger and garlic paste and cook for 5 minutes. Stir in the chopped onions and cook till they turn golden brown in colour.
  2. Add the turmeric powder and cook for a minute on low heat.
  3. Throw in the tomatoes and 2 tbsps. of water and cover cook on low heat for 15 minutes or till the tomatoes turn mushy and oil starts to separate.
  4. Add the special masala powder, crushed pepper and cardamom and the fried paneer cubes. Mix and cover cook on low heat for 10 minutes. Also add enough salt and 1/4 cup of water while cooking the paneer.
  5. Finally add the chopped cilantro and mix.
  6. Serve hot with roti or puri.

Source:- Annie’s kitchen

Posted in vegetarian gravy for dinner | Leave a comment

Naadan Chilly Potato

chilly potato.jpg

Ingredients:-

  1. Potato – 500 grams; cut into cubes
  2. Salt – 1.25 tsp. or to taste
  3. Oil – 1 tbsp. + to deep-fry
  4. Garlic – 5 big cloves; crushed
  5. Onion – 1 cup; finely chopped
  6. Red chilly flakes – 1 tbsp. or as per taste
  7. Cilantro/ curry leaves – a few

Method:-

  1. Heat oil for deep-frying the potato cubes. Fry the potatoes in hot oil on medium heat for 10 minutes. Add salt after 5 minutes. Drain the fried potato cubes on paper towels.
  2. Heat 1 tbsp. of oil in a broad non-stick pan & add the crushed garlic. Cook till they loose their raw smell. Add the onions and cook till they turn golden brown in colour. Add the red chilly flakes and cook for a minute on low heat. Finally add the potato cubes and curry leaves/ cilantro and cook for 2 more minutes.
Posted in Lakshmi Nair recipes, Stir fry, Traditional Kerala dishes | Leave a comment

Paneer Tomato Subji

paneer sabji.jpg

Ingredients:-

  1. Paneer – 200 grams; cubed and shallow fried
  2. Oil – 3 tbsps.
  3. Cumin seeds – 1/2 tsp.
  4. Garlic – 4 big cloves; minced
  5. Onion – 2 numbers medium; thinly sliced
  6. Turmeric powder – 1/3 tsp.
  7. Cumin powder – 1/3 tsp.
  8. Kashmiri chilly powder – 3/4 tsp.
  9. Coriander powder – 1/3 tsp.
  10. Tomato – 2 numbers small; seeded and thinly sliced
  11. Water – 2 tbsps.
  12. Capsicum – 1 medium; thinly sliced
  13. Tomato ketchup – 1.5 tsps.
  14. Garam masala powder – 1/2 tsp.Salt to taste

Method:-

  1. Heat oil in a broad non-stick pan & add the cumin seeds. Allow them to splutter. Add the ginger and garlic paste and cook for 5 minutes. Stir in the sliced onions and cook till they turn translucent. You do not have to brown the onions. Add the turmeric, chilly, coriander and cumin powders and cook for a minute on low heat.
  2. Throw in the tomatoes and 2 tbsps. of water and cover cook on low heat for 5 minutes or till the tomatoes turn soft.
  3. Add the capsicum and cover cook for 3-4 minutes more. Stir in the tomato ketchup and the fried paneer cubes. Mix and cover cook on low heat for 5 minutes.
  4. Finally add the garam masala powder and mix.
  5. Serve hot with roti or puri.

Source:- Kabita’s kitchen

Posted in North Indian, vegetarian gravy for dinner | Leave a comment

Egg Butter Masala

egg butter masala.jpg

Ingredients:-

  1. Egg – 5 to 6 numbers; hard-boiled, shelled and cut into halves
  2. Oil – 2 tbsps. + 1 tbsp.
  3. Onion – 2 cups; thinly sliced
  4. Cashews – 50 grams; soaked in water
  5. Butter – 25 grams+ 25 grams;divided
  6. Ginger paste- 1 tbsp.
  7. Garlic paste – 1.5 tbsps.
  8. Turmeric powder – 1/2 tsp.
  9. Kashmiri chilly powder – 1 heaping tsp.
  10. Tomato – 3 numbers small/medium; blanched and pureed in the mixer
  11. Pepper powder – 1/2 tsp.
  12. Kasoori methi – 1 tsp.
  13. Water – 1.5 cups
  14. Garam masala powder – 1 tsp.
  15. Sugar – 3/4 tsp.
  16. Cooking cream – 1/2 cup
  17. salt to taste

Method:-

  1. Heat 2 tbsps. of oil in a broad non-stick pan & add the sliced onions. Cook till the onion turns translucent. Take care not to brown the onions. Grind the onions along with the soaked cashews to a very smooth paste adding water if needed. Keep this onion-cashew paste aside.
  2. To the same pan, add 1 more tbsp. of oil and 25 grams of butter. Add the ginger and garlic paste and cook till the raw smell completely disappears. Stir in the turmeric and chilly powders and cook for a minute on low heat. Add the tomato puree and cook till completely dry and the oil starts to separate.
  3. Add the pepper powder, kasoori methi, garam masala powder, onion-cashew paste, sugar and water. Bring the mixture to a boil. Ad the cream and the prepared eggs. Cook for 5 minutes more on medium heat. Switch off heat and add the remaining 25 grams of butter.
  4. Serve hot with pulao, chapathi, roti or naan.
Posted in Egg, Lakshmi Nair recipes, North Indian | Leave a comment

Pav Bhaji Pasta

Pav Bhaji Pasta.jpg

Ingredients:-

  1. Uncooked pasta – 1 cup ( I like to use macaroni pasta for this recipe)
  2. Oil – 3 tbsps.
  3. Garlic – 4 big cloves; chopped
  4. Onion – 1.5 cups; finely chopped
  5. Pav Bhaji masala powder – 1 level tsp.
  6. Tomato paste – 2 heaping tbsps. ( I used Saudia Brand)
  7. Sweet corn kernels – 1/2 cup; boiled
  8. Green capsicum – 1 medium; chopped
  9. Tomato – 1 medium; seeds removed and chopped
  10. Cheddar cheese – 1/2 cup
  11. Oregano – 3/4 tsp.
  12. Red chilly flakes – 1/2 tsp.
  13. Salt to taste
  14. Sugar – 1/4 tsp.
  15. Water – 1/4 cup

Method:-

  1. Boil the pasta in salted water for 7-8 minutes or till AL Dante. Drain the water from the cooked pasta and keep aside.
  2. Heat oil in a non-stick pan & add te chopped garlic. Cook till it releases an aroma. Stir in the chopped onions & cook for 2-3 minutes or till just pink. Stir in the pav bhaji masala powder and cook for a minute on low heat. Add the tomato paste and mix well. Add the cooked pasta, chopped capsicum, tomato, corn kernels, red chilli flakes, oregano,cheese and sugar. Cook for 2 minutes more or till the cheese melts completely.
  3. Serve hot.
Posted in Breakfast / Dinner, fusion, pasta | 2 Comments

Corn Cheese Balls, Nacho chips and Salsa wrap

wrap

Ingredients:-

For the roti:-

  1. Wheat flour – 1 cup
  2. Ghee – 1 tsp.
  3. Salt – 1/2 tsp.
  4. Sugar – a pinch
  5. Oil for cooking the rotis

For the tomato salsa:-

  1. Oil – 1 tbsp.
  2. Garlic cloves – 4 big numbers
  3. Onion – 1/2 cup; finely chopped
  4. Greenchilly – 1 to 2 numbers; chopped
  5. Green capsicum – 1/2 cup; finely chopped
  6. Tomato – 1 cup; finely chopped
  7. White vinegar – 1/2 tsp.
  8. Sugar – 1/2 tsp.
  9. Cumin powder – 1/2 tsp.
  10. Cilantro – 1 tbsp.
  11. Oregano – 1/2 tsp.
  12. Water – 2 tbsps.

For the corn cheese balls:-

  1. Butter – 2 tbsps.
  2. Plain flour – 2.5 tbsps.
  3. Milk – 1/2 cup
  4. Salt to taste
  5. Sweet corn kernels – 3/4 cup; boiled and slightly crushed
  6. Greenchilly – 1 number; finely chopped
  7. Cilantro – 1 tbsp; chopped
  8. Cheddar cheese – 5 tbsps.; grated
  9. salt to taste
  10. egg – 1 number; beaten
  11. Bread crumbs – as needed for coating
  12. Oil for deep-frying

Other ingredients:-

  1. Nachos chips – as needed; crushed coarsely
  2. Mayonnaise – 4 tbsps.
  3. Tomato ketchup – 8 tsps.

Method:-

  1. First prepare the roti. Mix together the flour, salt, sugar and ghee. Knead well to make a soft and smooth dough adding enough lukewarm water. keep aside for 30 minutes. Divide the prepared dough into 4 equal portions. Roll out each portion into an 8″ circle. Cook the rotis on a tawa. Keep warm in a foil.
  2. Then prepare the tomato salsa. Heat oil in a pan and add the chopped garlic and cook for a minute. Stir in the chopped onion & greenchilly and cook for 3 minutes on medium heat. Stir in the chopped capsicum and cook for 2 minutes more. Add the chopped tomato, oregano and vinegar and cook further for 2-3 minutes. Finally add the cilantro, sugar and cumin seeds powder. Cool for 5 minutes and blend the mixture to a coarse paste using a mixer/blender adding 2 tbsps. of water.
  3. Next prepare the corn cheese balls. Heat butter in a pan & add the flour. Cook for 2 minutes on low heat. Add milk and salt & cook for a minute or till the mixture leaves the sides of the pan & comes together in the form of a dough. Let this dough cool down to room temperature. Add the crushed corn kernels, cheese, cilantro, greenchilly and mix. Make 12 equal sized balls from the mixture. Dip each ball in beaten egg, coat with bread crumbs and deep-fry in hot oil till golden brown in colour on medium-high heat. Drain on paper towels.
  4. To prepare the wrap, place a roti on a clean, dry surface and spread 2 tbsps. of salsa in the center and spread it lightly. Place 3 corn cheese balls over the salsa and press the balls lightly. Drizzle 1 tbsp. of mayonnaise and 2 tsps. of tomato ketchup over the corn balls. Sprinkle 2 tbsps. of crushed nacho chips and roll the roti tightly. Repeat with the remaining ingredients to make 3 more wraps.
  5. Serve immediately.

Source:- Tarla Dalal

Posted in Mexican, wraps and rolls | 2 Comments

Tandoori aloo roll

tandoori aloo rolls.jpg

 

assembling.jpg

Ingredients:-

For the roti:-

  1. Wheat flour – 1 cup
  2. Ghee – 1 tsp.
  3. Salt – 1/2 tsp.
  4. Sugar – a pinch
  5. Oil for cooking the rotis

For the spicy paste:-

  1. Kashmiri dry red chillies – 4 to 6 numbers (boiled in water for 10 minutes and seeds removed)
  2. Garlic cloves – 4 big numbers
  3. Ginger – 1 tsp.; coarsely chopped
  4. Coriander powder – 1.5 tsp.
  5. Cumin powder – 1.5 tsp.

For the tandoori aloo mixture:-

  1. Potatoes – 1.25 cups peeled, boiled and cut into bite size pieces
  2. Oil – 2 tbsps.
  3. Kasoori methi – 1 tsp.
  4. Fresh cream – 2 tbsps.
  5. Garam masala powder – 1/2 tsp.
  6. salt to taste

For the curd dressing:-

  1. Thick hung curd – 1/2 cup ( Prepared from 1 cup of normal curd)
  2. Roasted cumin powder – 1/2 tsp.
  3. Thick cream – 1 tbsp.
  4. Garlic paste – 3/4 tsp.
  5. salt to taste
  6. Sugar – 1/4 tsp.
  7. Spring onion – 2 tbsps.; chopped
  8. Celery – 1/4 cup; chopped

Other ingredients:-

  1. Cabbage – 1 cup; shredded
  2. Carrot – 1/2 cup; grated
  3. Chaat masala – 1 tsp.
  4. Mayonnaise – 4 tbsps.

Method:-

  1. First prepare the roti. Mix together the flour, salt, sugar and ghee. Knead well to make a soft and smooth dough adding enough lukewarm water. keep aside for 30 minutes. Divide the prepared dough into 4 equal portions. Roll out each portion into an 8″ circle. Cook the rotis slightly on a tawa. Keep warm in a foil.
  2. Then prepare the tandoori aloo stuffing. Grind together the soaked kashmiri chillies, garlic, ginger, coriander and cumin powder to a smooth paste adding little water.Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and saute on a medium flame for 1 to 2 minutes. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously. Add the garam masala powder, fresh cream and salt, mix well and cook on a medium flame for a few more seconds. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.
  3. Next prepare the dressing. Mix together the hung curd, salt, sugar, garlic paste, cream, cumin powder, spring onions and celery and set aside.
  4. To prepare the wrap, place a roti on a clean, dry surface and spread 1 tbsp. of mayonnaise over it. Arrange 1/4th of the prepared tandoori aloo stuffing in a row in the center of the roti. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it. Sprinkle 1/4 tsp of chaat masala over it. Finally spread 1/4th of the prepared curd dressing over it and roll the roti tightly. Repeat with the remaining ingredients to make 3 more wraps.
  5. Serve immediately.

Source:- Tarla Dalal

Posted in Breakfast / Dinner, wraps and rolls | 2 Comments
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