Shahi Methi-Matar

 

This is a wonderful recipe to impress your guests at a dinner, but that does not mean that you cannot include it in your normal weekend meals.Every region you go has their own interpretation of a popular recipe. Take methi matar malai, for example – depending on where you go, you’ll find several versions, ranging from simple onion or  cashew -based gravy to a rich and exotic Mughlai-style curry made with cashew and cream.

 

 Ingredients

1. 2 cups fresh Green peas
2. 1/2 bunch or 2 cups of fresh fenugreek/ methi leaves washed and drained and chopped finely.
3. 1/4 tsp turmeric (Haldi)
4. 2 tsp kasoori methi (dried fenugreek leaves)
5. 1 tsp Garam Masala
6. 1tsp white pepper powder
7. 1 tsp cumin seeds
8. 1/2 cup fresh cream (malai)
9. 1tsp sugar
10. 1 cup full fat milk
11. Cooking Oil
12. Salt

For the paste:

1. 10 cashewnuts
2. 1 large or 2 small onions – chopped fine
3. 1″ long piece ginger
4. 4 – 5 cloves garlic
5. 4 green cardamom
6. 4 green chilies
7. 2 tsp poppy seeds

Instructions

1. Mix some salt in chopped Fenugreek leaves and keep them aside for 10 minutes.
2. Boil green peas in 4 cups of water till soft and drain.
3. Take onions, green chilies, ginger, garlic, cashewnuts, poppy seeds and green cardamom, grind them all into a fine paste using little water. Consistency of masala should be fine.
4. After 10 minutes, squeeze the excess water out from fenugreek leaves. This helps to reduce the bitterness of fenugreek.
5. Heat 2tsp of ghee in a pan. Add fenugreek leaves and fry for a few minutes.
6. Keep the cooked fenugreek leaves aside. 
7. Same pan add 2 tbsp oil to it. Add cumin seeds, let it splutter. when cumin seeds gets roasted, add white paste, turmeric (Haldi) and salt, cook for 2 minute.
8. After White Masala gets roasted add garam masala, dried fenugreek leaves, sugar, green peas, cooked fenugreek leaves , cream, milk and salt.
9. Mix all the ingredients well and cook them for 6-7minutes.
10. Methi Matar Malai is ready to be served
11. Enjoy this delicious preparation with pooris or rotis.

Thai inspired Stir Fried Purple Cabbage and Red Bell Pepper with Brown Rice

Quick and easy Thai brown rice fried rice that's packed with purple cabbage and red pepper, and made with a unique and savory Thai-inspired stir-fry sauce. If you have leftover rice already, dinner is on the table in 20 minutes! 

This dish was inspired by the beautiful Red cabbages available now at our nearest super market. You can change the spice balance to your tastes - more spice, less spice,Italian spice or Thai. You can also use meat or shrimps.


Ingredients:

1. 3 cups Purple cabbage,chopped
2. 2 sweet red peppers - cut into thin strips or cubes
3. 2 spring onion greens - diced
4. 1 tsp resh ginger chopped finely
5. 1 tbsp Fresh garlic chopped
6. 1 small red onion chopped
7. 1 Tbsp peanut or any vegetable oil
8. 2 cups cooked brown rice(pressure cooked with 5cups of water with  little green peas,salt and 2tbsp oil for about 3 whistles)

 For the stir fry sauce

1. 2tbsp. Low sodium soy sauce
2. 2tbsp chilly sauce 
3. 2tsp palm sugar or jaggery
4. 1tsp Garam masala
5. 1tsp tomato puree or sauce
6. 1tsp Fish sauce

Directions

• In a small bowl, mix together the ingredients for the stir-fry sauce to dissolve the palm sugar, and set aside.

• Chop cabbage and slice red peppers. Dice ginger roots,garlic and spring onions. 
•  Heat large nonstick skillet or wok over medium high heat. Add Peanut oil. When oil is hot,  add chopped onion,diced ginger root and garlic. Cook, stirring  often until onion is pink. About 2 minutes. 
• Add cabbage and red peppers and continue cooking for another 2-5 minutes or until vegetables are cooked but still crunchy. Remove veggie mixture from skillet and keep warm.
• cooked to skillet and then add cooked brown rice. (I made the rice earlier in the day and chilled it) Stir frequently to heat.
•  Add stir fried veggies back to skillet and mix all together. Add stir fry sauce and stir to combine.
• Continue cooking, stirring occasionally, until the sauce coats the rice and vegetables, about 1 minute.
• Add more soy sauce or chilly sauce to taste. Serve garnished with green onion.
  
  
  
  
  
  

Mushroom-Baby corn Korma

Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.

Ingredients:

1. 15 Button mushrooms,cut into half
2. 15 baby corns/cut diagonally or into roundels 
3. 2 tbsp butter
4. 1tsp oil
5. Salt to taste

For the Masala:

1. 3 green cardamom
2. 1 stick cinnamon
3. 4-5 cloves
4. 3 tbsp grated coconut
5. 2 tsp poppy seed 
6. 2 tbsp thick curd

For the main dish:

1. 2 bay leaves
2. 3 onions ( chopped)
3. 3 tomatoes ( chopped)
4. 1 tbsp Ginger-garlic paste 
5. 2tbsp Ghee/clarified butter
6. 1tsp Ginger ( chopped)
7. 3tsp Kashmiri chilly powder
8. 1/2tsp Turmeric powder
9. 2tsp Garam masala
10. 2tbsp raisins
11. 10 cashew nuts
12. 1 Green chillies (chopped)
13. 2tsp Kasoori methi/dry fenugreek leaves

For garnishing:

Freshly chopped coriander leaves and fresh cream

Method:

1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
3. Grind all the masala ingredients to a smooth paste with very little water.
4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
5. Add ground masala and saute well for a couple of minutes.
6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan

Corn-cheese sandwiches and canapes..

Having a pack of Canape shells or bread can really save your day, be it an unexpected guest or sudden requests from your family :-) 

Sandwiches are great for breakfast,lunch and i can even see myself eating this tasty sandwich for dinner.This cheese corn filling only took few minutes to make and really hit the spot.It is one of my all time favorite  and is amazing filling on canapes too. 

Its a great for a quick meal.As i said it only takes minutes to make,but will leave you satisfied! i know we will be making this filling again and again!

Ingrdients:

• 1 cup Sweet corn
• 1 tbsp Butter
• 2 tbsp White flour/maida/plain flour
• 2 cups Milk
• 2 tbsp Cheese,grated
• 2 Capsicum(green and red)
• 20 Canape shells
• 10 Slices of bread
• 1c up Chopped White onion/spring onion

Cooking Directions

1. Heat butter in a pan,quickly toss,corn,capsicum and onion and take out on a plate.
2. In the same pan fry the flour for couple of minutest till its changes the colour.
3. Add milk,salt and pepper,cook till the mixture thickens.
4. Now add the tossed veggies and grated cheese.Mix it well and switch off the gas.
5. Now butter the bread slices and Place the mixture and Prepare sandwiches.
6. For Canapes:
7. Fry the shells in hot oil for a few seconds. Drain onto an absorbent paper. Fill the shells with this mixture.

.Note: There are plenty of options for the toppings. Let your imagination take flight… :-)

• You can cut bread slices into bite-sized desired shape and toast them on both sides till crispy. Top it up with this corn mixture and your snack is ready. Yummmmmmmmmm……
  
  

Baby corn Tamatar ki subzi( baby corn in tomato sauce)

If there is one vegetable that is power house of great nutrition and taste alike,it is babycorn. Rich in carotenoids,vitamin B & C,sodium,and fibre,baby corn is one such vegetable that offers resistance to several health problems like constipation,colon cancer, cataracts, heart diseases  and abnormal blood pressure.
Eat it raw or cooked,grilled or boiled,baby corn is a heaven of taste and health bundled into a crunchy ,chewy,delicious vegetable.

Today i am here with tasty baby corn recipe that's sure to please one and all.

Ingredients :

1. 20 baby corns,cut into 2 inch long pieces
2. 2 big capsicum( red and green)
3. 1/4 tsp turmeric powder
4. 1 tbsp ginger garlic paste
5. Salt to taste.
6. Juice of 1 lime.
7. 1 tbsp  oil
8. 1 tbsp butter or margarine 
9. 6 dry red chillies.
10. 1/4 tsp methi /fenugreek seeds.
11. 6 cloves garlic (peeled)
12. 1/4 tsp mustard seeds.
13. 2 onions ( finely sliced )
14. 1/2 tsp cumin powder
15. 1/2 tsp Garam masala
16. 6 green chillies (chopped finely)
17. 5-6 large tomatoes ( skinned & pureed) or
18. 2 cups tomato puree.
19. 1/2 tsp cumin seeds.

Method :-

• Rub turmeric, ginger garlic paste and salt with the juice of 1 lime on babycorn and capsicum. leave for 30 minutes.

 

• Heat oil in a pan ,add red chillies, fenugreek seeds, garlic & mustard seeds till they darken, turning down the heat to prevent their burning. 

• Add onions & fry to a golden brown.

 

• Add cumin powder and garam masala powder stir for 2 minutes.

•  then add marinated babycorn and stir fry. 

• Add green chillies and butter, saute well for 3-4 minutes on medium low flame. 

• Add pureed tomatoes and cook on slow fire till the tomatoes are cooked and the dish is almost dry.

• Add sugar dissolved in a tbsp of water (optional), salt to taste & saute till it blends well . 

Serve hot with roti or rice

Turkey berry/Sundaikai (Potbadane,Gulbadane)sukka

Sundaikai Turkey Berry or wild eggplant in English, is a very popular in Tamilnadu and kerala and some parts of Karnataka.Its a bushy ,erect and spiny perennial plant used horticulturally as a root stock for eggplant.   Turkey berries contains high medicinal value and is very good for health. It is rich in Iron content and it acts like cleanser to clean our stomach. It is widely used in Siddha medicine for making chooranams, which is helpful for digestion problems.

Ingredients

• 2 cups Turkey berries/
• 2 Onion,chopped
• 4-5 Garlic cloves, slightly crushed
• 1tbsp OIl
• 1 cup Coconut,grated
• 5-6 Dried kashmiri red chillies
• 7-8 Methi /fenugreek seeds
• 1tsp Jeera/cumin seeds
• 2tsp Coriander seeds

Cooking Directions

1. Make small slits on the turkey berries and apply a tsp of salt and keep aside for 30 minutes.
2. After 30 minutes squeeze it well and wash it again to get rid of the bitterness.
3. In a pan add a little oil, then add red chillies and coriander seeds and 1/2tsp jeera.. When they turn red add methi/fenugreek seed and fry till fenugreek turns to light golden colour. Switch off the gas and let it cool it a bit before grinding
4. Now grind freshly grated coconut ,roasted dry masalas and garlic cloves and remaining jeera and tamarind without water to coarse paste and Keep aside.
5. In a pan add oil and onions. When they turns light golden add the turkey berry and salt to taste, add 1/2 cup of water to cook the berries.Cover and cook till soft and well cooked.
6. Now add ground masala paste and mix well and let it cook for 4-5 mins till the masala is almost dry.
7. Serve hot as a side dish with rice.

Tomatoes stuffed with yam and bell peppers

These stuffed tomatoes are simple,fresh and on the table in a flash. You can use stuffing of your choice or can make this stuffing in advance and refrigerate.Just take it out from the fridge and stuff this in tomatoes and microwave for 3 minutes and its done.

Ingredients

For the main dish:

• 6-7 Tomatoes ( should be firm)

For the stuffing:

• 1 cup Yam (peeled & cubed)
• 2tbsp Capsicum ( red and yellow)
• 2-3 Spring onion ( chopped,finely )
• 1tsp Ginger ( chopped)
• 1tsp Garlic (chopped)
• 1/2tsp Red chilly powder
• Salt as per taste
• 3tsp Oil
• 1tbsp Coriander leaves ( chopped)
• 1tsp Lemon juice

For the spice powder:

• 1/2tsp Coriander
• 1/4tsp Fennel seeds/saunf
• 1/4 tsp Jeera/cumin
• a pinch of Asafoetida
• a pinch of haldi
• 1 Bayleaf

Cooking Directions
Spice powder:

• Dry Roast,coriander seeds, fennel seeds, jeera/ cumin seeds and bay leaf till you get nice aroma. Once you are done with the roasting add turmeric and a pinch of asafoetida and grind it to coarse powder.

Yam and capsicum Stuffing:

• Pressured cook yam with salt and a cup of water, till soft and cooked well or take 3 whistle.
• Once the yam is cooked well,cool it and mash it and keep aside.
• Heat oil in pan add ginger garlic chopped and saute for couple of seconds.
• Now add chopped capsicum and spring onion and saute for a minute,till crisp.
• Add mashed yam and roasted spice powder and stir it well.Add little salt and some chopped coriander leaves.
• Squeeze 1/2tsp lemon juice and switch off the gas and our filling is ready

For the main dish:

• Scoop all the pulp from the tomatoes and stuff it with this yam mixture.
• Arrange all the stuffed tomatoes in a microwave safe bowl and microwave medium for 3 minutes.
• Serve hot as an appetizer or as a side dish.

Variation: You can Replace  yam with boiled potatoes and prepare same dish with potato and capsicum stuffing.

Spicy Baby corn stir fry

Spice up your spring/ summer with spicy n tangy corn delight.Its simply irresistible ! This is Tarla dalal's recipe with my simple twist. Its easy and quick to make.

Ingredients:
For the marinade

• 15 baby corn,sliced length wise
• 2 tomatoes chopped
• 4tbsp Corn flour
• 1tbsp Ginger-garlic paste
• 2tsp Red chilly powder
• 2tbsp Sesame oil/sunflower oil
• salt to taste

For the main dish:

• 10 shallots/spring onions (cut into half)
• 2 Capsicum ( cut into square pieces)
• 2tbsp Tomato chilly sauce
• 1tsp Dark soy sauce
• 1/2tsp MSG/ajjinomotto ( optional)
• 1tsp Ginger ( chopped)
• 1tsp garlic cloves , finely chopped
• 1tsp Pepper powder
• 2 Green chilly (slit)
• 1tsp oil

Cooking Directions

• Mix together the sliced baby corn,chopped tomatoes,cornflour,1tbsp ginger-garlic paste,red chilly powder and salt.
• Marinate for 15 minutes.

• Heat 2tbsp oil in a pan and fry marinated baby corn till it cooks or until it changes its colour and well fried.Keep aside.

• Now heat one more pan,add a tsp of oil add onions,chillies,chopped ginger and garlic and the sliced capsicum.
• Stir fry over high heat for a few seconds.
• Add the Tomato chilly sauce,soy sauce,MSG, and salt .
• Then add the fried corn mixture and stir on high flame for 2-3 minutes or until the sauce coats the baby corn evenly.

• Remove from the heat,sprinkle some pepper and serve hot with plain rice or Chinese noodles.

Note: You can replace spring onions/shallots with normal onions.Just make chop inot big chunks and use.
Tip:  when you are making stir fries its better to use Non-stick pans for better result as it requires less oil and makes the dish tasty and healthy too.
 If you like this post then please leave your valuable comments.. or if you have any doubt or query then feel free to ask me.Now  I am posting daily easy to do recipes. So please keep visiting the blog regularly....

Thanks Again on visiting the site.

CABBAGE-ULLI THORAN

cabbage thoran

Cabbage-ulli thoran is an authentic dish of  kerala. Its a very simple stir fried veggies with lots and lots of coconut followed by some chilly,uraddal and curry leaves seasoning.This dish is also served as a part of Sadhya (onam sadhya) along with other variety of vegetarian dishes .      
Ingredients
1/4kg or 3 cups of cabbage,finely chopped 
1-onion,chopped
for grinding
1/2 cup coconut,grated
1 tsp jeera
5 garlic cloves
2 tsp red chilli powder
1/4tsp of haldi/turmeric
for seasoning
1 tsp mustard
1 tsp urad dal
1 spring curry leaves .
2 green chillies,slit
1 red chillies,cut into pieces

Method:

• Heat oil in a pan add all the seasoning ingredients one by one.
• Then add onion and saute for 5 minutes or till its translucent.
• Now add chopped cabbage and salt to taste,stir for a while,cover and cook on low flame.Let it cook on its own juice.
• Meanwhile grind coconut,jeera,garlic,red chillies and turmeric coarsely without adding any water.
• Now add this masala to the cooked cabbage and mix it well.
• Cook for 3-4 minutes and take it off from the heat.
• Garnish with some fresh curry leaves and serve hot with rice and dal.

cabbage thoran

Kakarakaya vepudu(bittergourd stir fry masala)..An authentic Andhra dish

This dish is from Andhra where people love to eat rich and spicy food.Vepudu means fried.Mostly deep fried dishes are known as vepudu but in this dish i have just shallow fried my bitter gourd which makes this dish very healthy and tasty too.

Ingredients: 

 Bitter gourd-2

Onion-3

Green chillies-2

Garlic -6-7 cloves

Tamarind-1 lemon sized ball(make pulp by using 1/4cup of water)

Turmeric-1/2tsp

Lemon juice-1tsp

Cumin-1/2tsp

Black gram dal-1/2tsp

Mustard-1/2tsp

Curry leaves-1spring

Oil-2-3tsp

Ingredients for curry powder:

Ground nuts-2tbsp

Cumin-1tsp

Coriander seeds-2tsp

Bengal gram dal/chana dal-1tbsp

Red chilly-4-5

Method of preparing curry powder

• Heat 2tsp of oil in a pan and roast all the ingredients till its changes to light brown colour

.

• Now coarsely power all the roasted ingredients in a mixer grinder.Curry powder is ready .Now lets start our main dish.

• Thinly slice bitter gourd and marinate it with salt ,Turmeric and lemon juice for 30 minutes.Just before using squeeze the bitter gourd and discard the water .This reduces bitterness of the gourd .But personally i like the bitter taste so i never strain the water from gourds. 

• Heat oil in a pan in that add cumin,mustard,uraddal.when it changes colour add curry leaves,chopped green chillies,crushed garlic and onion chopped.Saute for sometime or until onion changes to light pink color.

                                     

• Now add sliced bittergourd and saute for 2min,cover and cook on a low flame till its done.In between  keep stirring and check for seasoning as we have used salt in the marination also.So its better to check salt after every step.you can add salt if necessary after adding curry powder.
• Once the gourd is cooked add the masala powder and  tamarind pulp,mix it well.Saute for 2-3 mins and switch off the gas.
• Serve hot with rice or roti

Note:Those who want have plain stir fried gourd then no need of curry powder just have it like that.

Shaam savera/Palak-paneer kofta in Makhni gravy

Recipe source: Sanjeev Kapoor

Ingredients for kofta:

Spinach- 2 bunch Approximately 3 cups( finely chopped)
Corn flour-1cup
Wheat flour-2tbsp
Green chillies-3-4(finely chopped)
Garlic-4-5 cloves( chopped)
Cumin -1/2tsp
Paneer/cottage cheese-150 gms/1cup
Salt to taste
Oil for frying

Ingredients for Makhni gravy:
Tomato-4
Onion-1
Ginger-1" piece
Garlic-8-9 cloves
Red chilly powder-1tbsp
Green chillies-1(finely chopped)
Garam Masala-2tsp
Kasoori methi-1tsp
Cornflour-2tsp(mixed with 1tbsp of milk)
Cardamom-2
Cinnamon-1" piece
Bay leaf-1
Sugar-1/2tsp
Butter-1tbsp
Cream-1cup

1st prepare Makhni gravy :

• Grind tomato,ginger,garlic and onion to smooth paste.
• Heat butter and a tsp of oil in a pan and add whole spices and stir them for a while.
• Then add chilly powder followed by chopped chillies and ground tomato paste.Saute for 5-6 mins or till the oil floats on top.
• Add garam masala,kasoori methi,sugar and salt to taste.Mix it well.Then add 11/2cups of water.Bring to boil,reduce heat  and simmer for 5mins.
• Stir in fresh cream and corn flour mixed with milk.Stir for 2mins and switch off the gas and garnish with coriander leaves.

Method of making koftas:

• Wash spinach under plenty of running water to get rid of any dirt and let it drain for a while.
• Grate paneer/cottage cheese and a pinch of salt and mix it well.Make 12  marble sized balls and keep aside
• Now add cornflour and wheat flour to chopped spinach/palak along with green chilly,garlic cumin and salt to taste.Mix it well to make 12 lemon sized balls.
• Take spinach ball and flatten them on your plam .Before that its better to apply little oil to your palm.now stuff the paneer balls in them.Shape into balls.
• Heat oil in deep frying pan and deep fry all the balls till crisp.Drain and keep aside.

Method of serving

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• Tips:
• Cut koftas into halves and place on top of tomato gravy.Do not boil koftas in gravy as they may break.
• If the spinach dough is little soggy then you can add some more corn starch to make it little hard.