Paneer Bhurji

Ingredients(Serves –4 ):

Paneer                          -- 250 gms
Onion                            -- ½ cup, finely chopped
Ginger Garlic Paste  -- 1 tsp
Green Chillies             -- 2
Tomato                         -- ¼ cup, chopped
Turmeric Powder     -- ¼ tsp
Garam Masala            -- ½ tsp
Cumin seeds               -- ¼ tsp
Coriander leaves      -- 1 - 2 sprigs
Oil                                   -- 1 tbsp
Salt                                 -- as required

Preparation :

If you are making paneer at home(refer here), you can avoid the steps of shaping it up. If using store brought paneer, grate it and keep aside.

Heat oil in a heavy bottomed pan, add the cumin seeds, chopped onions, green chillies and ginger garlic paste. Saute until the onions turn brown.

Add the tomatoes and saute until they turn mushy.

Add turmeric powder, garam masala powder and salt mix well. Saute until the raw smell goes off.

Add paneer and saute until the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Pappadam

Ingredients (Yields 20 - 25 based on size):

       Urad Dal whole        -  1 cup
       Baking soda             -  ½ tsp
       Salt                           -  1½ - 2 tsp    
       Oil                            -   2 - 3 tsp
       Water                        -  ½ cup

       All purpose flour      -  as required, while rolling

Preparation:

       Grind the urad dal into a fine powder. Sieve it using a strainer/sieve with small holes.

       Add the baking soda and salt to the urad flour. Give a quick mix. Add oil and start mixing to just incorporate the oil into the flour.

       Add water and mix well to form a thick rough dough. At this stage add more oil if needed, not more than a teaspoon.

       Transfer the dough onto a clean chopping board / counter top / any clean hard surface. Use a pestle to pound the dough. I actually started with the base of the mortar first and as the dough became softer, used the pestle to pound it better. This step takes approximately 15 - 20 minutes of continuous pounding.(Yes thats a good workout for your arms.) The dough would be now soft to handle.

        Roll the dough into a log, approximately half inch diameter. I divided the dough into two before I rolled. Using a knife cut the log into approximately an inch pieces.

        Roll each portion into small rounds, dusting with all purpose flour. Using a cookie cutter, or any round lid, cut the rolled ones into perfect rounds. I used a small lid and hence my pappadoms were a bit smaller than the regular size ones. However, size doesnt matter.

         Spread the pappadoms on a clean cookie sheet and let it dry under sun for 10 - 15 minutes. Flip them in 10 minutes to have it completely dry. Do not dry it too much as it might get stiff. It should still be pliable.

         Fry the pappadoms in hot oil. We fried all of it right then and hence not sure about the shelf life.

Recipe Courtesy: Ria's Collection / Story telling camera

Nellikka Achar (Gooseberry Pickle)

Ingredients:

Nellikka(Gooseberry) -- 500 gms / 25-30 nos
Garlic cloves                   -- 20 - 25
Mustard seeds                -- 2 tsp
Curry leaves                    -- 2 - 3 sprigs
Kashmiri chilly Powder -- 3 tbsp
Asafoetida                        -- ¼ tsp
Fenugreek powder        -- ¼ tsp
Vinegar                              -- 2 tbsp
Salt                                      -- As required
Gingelly oil                      -- 5 - 6 tbsp

Preparation:

Heat oil in a pan and shallow fry the gooseberries and sliced garlic. Drain from oil and keep it aside.

In the same pan  add mustard seeds and let it splutter. Add the curry leaves and chilly powder and saute on a low flame for a minute.

Add salt and then the fried gooseberries and garlic. Mix well. Switch off the flame.

Add asafoetida ,fenugreek powder and vinegar. Mix well.

Let it cool and store in a clean and dry glass jar.

Beetroot Rice

Ingredients (Serves 3 - 4):

Basmati Rice   -- 1½ cup
Water                 -- 5 cups
Kala Channa    -- ½ cup (optional)

Onion                 -- 1 cup, thinly sliced
Green chillies -- 2 ,slit lengthwise
Ginger garlic paste -- 1 tsp
Beetroot           -- 1½ cup,chopped or grated
Turmeric Powder -- ¼ tsp
Garam Masala -- 1 tsp
Fennel seeds    -- ½ tsp
Bay leaf              -- 1
Cloves                -- 2
Cinnamon         -- 1 inch piece
Cardamom       -- 1
Coriander leaves -- 2 tbsp, chopped
Salt                     -- as required
Oil                       -- 2 tbsp

Preparation:

Soak the channa for 8 hours / overnight. Pressure cook until done and keep aside.

Wash and soak the basmati rice for 20 minutes. Drain the water and keep it aside.

Boil the water and add required salt. Add the rice and let it cook (it takes 8 minutes for me on medium heat). Make sure the rice does not turn mushy. Drain the excess water and let the rice cool.

Meanwhile, grate or finely chop beetroot.

Heat oil in a large pan / wok. Add fennel seeds and let it splutter,then add cloves, cinnamon, cardamom and bay leaf.

Saute for a few seconds, and then add onions, slit green chillies, ginger garlic paste and cook until onions are translucent.

Add the turmeric powder and garam masala. Saute until the raw smell goes off.

Add the beetroot and saute until cooked.

Add the cooked rice and mix well. Garnish with coriander leaves.

Serve hot with yogurt and pappad.

Spinach Artichoke Dip

Ingredients (Serves 10 - 12):

Butter                       -- 2 tbsp
Olive oil                    -- 2 tbsp
Onion                         -- 1 cup, diced into small pieces
Garlic                         -- 1 tbsp, minced
All purpose Flour -- ½ cup
Heavy Cream          -- 1½ cup
Chicken stock         -- 1 cup
Cajun Spice Blend -- 1 tsp
Sugar                          -- 2 tsp
Hot sauce                  -- 1 tsp
Lemon juice             -- 1 tbsp
Sour cream               -- 1 cup
Cream cheese           -- 8 Oz., softened
Spinach                       -- 1½ lb, frozen
Artichoke Hearts    -- ½ lb.
Parmesan cheese    -- 1 cup,grated
Monterey Jack Cheese -- 1 cup, shredded
Paprika                        -- ½ tbsp

Preparation:

Thaw the spinach to room temperature and drain the the excess moisture. You will end up with 1 lb or more of the thawed/drained spinach.

In a large sauce pan, melt the butter with the olive oil. Add the onion and garlic and saute until they are translucent.Add the flour and mix well. Saute until the flour absorbs all the moisture and starts turning light yellow.

Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for 5 - 8 minutes.

Add the Cajun spice blend, sugar, hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.

Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer for about 5 minutes.

Transfer to an oven proof dish and then sprinkle the shredded Monterey Jack cheese and then the remaining Parmesan cheese, and then sprinkle the paprika over the top.

Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top.

Serve with chips of your choice.

Recipe Courtesy: CajunChef

Kaaya Mulakooshyam

Ingredients(Serves 4 - 5):

Raw Banana     -- 2 small
Pearl onions    -- 12 - 15
Garlic                 -- 4 - 5, small cloves
Whole pepper corns -- 1½ tsp
Chilly powder -- ½ tsp
Coriander powder -- 2½ tsp
Kudam Puli      --  3 – 4 pieces
Curry leaves    -- 1 sprig
Coconut oil      -- 2 - 3 tsp
Salt                      -- To taste

Preparation:

Soak the kudam puli pieces in a cup of warm water. Keep it aside.

Cut the banana into medium-sized cubes, into a vessel filled with water. Water helps to save the colour of the banana from turning to black / dark.

Heat a heavy bottomed pan. Add chilly powder and coriander powder.Saute for 2 - 3 minutes on low flame. Meanwhile cruch the peppercorns in a mixer. Add the pearl onions and garlic to the mixer and crush all to a coarse mixture. Immediately add this to the pan and saute until the water is evaporated.

Too much grinding or keeping the ground mixture for a while will induce the bitter taste of the pearl onions.So take care to just crush it and saute it immediately.

Add the kudam puli pieces with the soaked water, few curry leaves, enough salt and bring to a boil. Drain the chopped banana and add to the gravy. Cook until the banana cubes are fully done and the gravy is thick.

Add coconut oil and a few curry leaves. Close with the lid and keep aside for few minutes to help the flavors blend.

Serve hot with rice.

Recipe Courtesy: YummyOYummy

Dal Makhani

Ingredients (Serves 4 - 5):

Whole black gram  --  ½ cup
Red kidney beans   -- 2 tbsp
Red chilly powder  -- 1 tsp
Onion                           -- 1½ cup, chopped
Green chillies           -- 2
Ginger                         -- 2 inch, thinly chopped
Garlic                          -- 6 cloves, chopped
Tomatoes                  -- 2 cups, chopped
Cumin seeds             -- 1 tsp
Cloves                         -- 2
Cinnamon stick       -- 1 inch piece
Black cardamom    -- 1
Bay leaf                      -- 1
Kasoori methi         -- 1 tsp
Garam masala         -- 1 tsp
Heavy whipping cream -– 1 tbsp
Coriander leaves   -- 1 tbsp, chopped finely
Butter                         -- 3 tbsp
Oil                                -- 1 tbsp
Salt                              -- to taste

Preparation:

Wash and soak black gram and kidney beans overnight or for at least 6 - 8 hours.

In a pressure cooker,  add the black gram, kidney beans and half of the red chilly powder with required water. Cook until the kidney beans are soft ; 3 - 4 whistles.

Heat butter and oil in a pan. Add the whole spices(cumin, cloves, cinnamon, black cardamom and bay leaf). Saute for a minute until you get the aroma. Add onion, green chillies, ginger and garlic and sauté till golden.

Add the tomatoes and sauté on high heat. Add the remaining red chilly powder and sauté till the tomatoes are totally mashed up and you have a thick paste-like mix.

Add the cooked dal along with the stock. Give a good mix and add more water if required.

Simmer on low heat till the dals are totally soft and well blended. Add the crushed kasoori methi and garam masala and adjust salt.

Add the cream and give a good mix. Switch off the flame.

Garnish with coriander leaves and more cream / butter. Serve hot.

Recipe Courtesy: Sanjeev Kapoor

Snow Peas Stir Fry

Ingredients (Serves 3 - 4):

Snow Peas                            --   250gm
Turmeric Powder             --   ¼ tsp
Green chillies                     --   2, slit lengthwise
Shallots                                 --   2 - 3
Mustard seeds                    --   1 tsp
Red chillies                          --   2
Curry Leaves                      --   1 sprig
Oil                                            --   2 tbsp ,  I use coconut oil
Salt                                          --   as required

Preparation:

Clean and cut the snow peas.

Heat oil in another pan. Add the mustard seeds and let it splutter. Add the curry leaves and broken dry red chillies. Add the chopped shallots,and saute until the shallots are light brown.

Add the turmeric powder, green chillies and cut peas and mix well. Keep it on a low flame and let it cook with the lid on.

Serve hot with rice.

Muringayila Thoran / Drumstick leaves stir fry

Ingredients (Serves - 4 - 5):

Muringayila / Drumstick Leaves -- 5 - 6 cups, separated from the branches
Coconut Oil             -- 1 tbsp
Mustard Seeds       -- 1 tsp
Red Chillies             -- 2
Grated Coconut     -- ¼ cup
Shallots                     --  2 - 3
Green Chillies         --  2
Turmeric powder  -- a pinch
Salt                              -- to taste
Egg                              -- 2, optional

Preparation:

Wash the leaves well under running water. Spread it on a paper and let it dry.

Crush the coconut, green chillies, turmeric powder and shallots in a mortar and pestle or just pulse using a mixer.

If using eggs, beat the eggs in a bowl with some salt and keep aside.

Heat the oil in a pan and scramble the eggs into small lumps. Remove and keep aside.

Heat oil in the same pan and splutter mustard seeds and then add the dry chillies. Add the crushed coconut mixture and saute for a minute.

Add the drumstick leaves and mix well. Reduce the flame to low and let it cook covered. Saute at every 1 - 2 minute intervals, so that the leaves do not stick together.

Mix the scrambled eggs into it.

Serve with any kind of rice.

Vegetable Kurma (Saravana Bhavan Style)

Ingredients: (Serves 5 - 6)

Mixed Vegetables   - 2 - 3 cups ( Carrot,Beans,Green peas,Potato, Cauliflower)
Bayleaf                         - 2 no
Star Anise                   - 1 no
Cumin seeds              - 1 tsp
Onion                           - 2 cups, chopped
Ginger Garlic paste - 1 tsp
Tomato                        - 1 cup, chopped
Mint leaves                - 5 - 6 leaves
Red chilly powder  - 1½ tsp
Turmeric powder    - ½ tsp
Garam masala powder - 1 tsp
Kasoori methi           - a pinch
Salt                                - as required
Oil                                  - 3 tbsp

To grind
Grated coconut       - ½ cup
Green chillies           - 3 nos
Fennel seeds             - 1 tsp
Cinnamon                   - 1 inch
Cloves                          - 4 nos
Cardamom                 - 2 no
Fried gram dal          - 3 tsp
Cashewnuts                - 8 - 10 nos
Poppy seeds               - 1 tsp

Preparation:

Clean and cut the vegetables into cubes. Steam the vegetables until they are 75% cooked.

Grind all the ingredients given under “To grind” to a smooth paste adding enough water.

Heat oil in a heavy bottomed pan.Add the bay leaf and star anise. Saute for half a minute. Add cumin seeds,onions ,ginger garlic paste and saute till onions are transparent n raw smell goes off. Add mint leaves and the tomato pieces and saute until mushy. Add the ground coconut paste,turmeric powder,red chilly powder and Garam masala powder. Add the required salt and saute well till the raw smell of masala goes off.

Add the steamed vegetables and 1 cup of water. Mix well and let the vegetables cook completely over a medium flame with the lid on.

Add more water if required for the gravy and let it come to a boil. Add the kasoori methi and a give a quick mix.

Garnish with coriander leaves, if desired. Serve with chapathi / porotta.

Recipe Courtesy: Chitra's food book

Sundal–Black Chickpeas

Ingredients:

Black chickpeas  -- ½ cup
Mustard seeds    -- ¾ tsp
Urad dal                -- ¾ tsp
Green chilly         -- 1 chopped
Dry Red chilly     -- 1
Asafoetida            -- a pinch
Grated coconut  -- 1 to 2 tbsp
Curry leaves        -- 10 to 12
Coconut oil          -- 1 tbsp
Salt                          -- as required

Preparation:

Soak the black chana overnight or for 8 hours.

Cook the chana in a pressure cooker adding 3 - 4 cups water and salt for 4 - 5 whistles. Once done, drain and keep aside.

Heat oil in a pan. Add the mustard seeds and urad dal.Let the mustard seeds splutter and the urad dal turn golden brown.
Add the curry leaves, red chillies and asafoetida.Saute for 10 - 15 seconds

Then add the cooked black chana. Mix well. Add the shredded coconut and mix.

Switch off the flame.

Serve as a snack or with rice.

Paneer Biriyani

Ingredients:

Basmati Rice - 1 ½ Cup

Ghee                - 4 tbsp
Paneer            - 400gms
Onion              - 1 medium / 1½ cups thinly sliced.
Ginger             - ½ inch
Garlic               - 6 Cloves
Green chilly  - 3
Turmeric        - ¼ tsp
Red chilly powder - ¾ tsp
Mint leaves    - ¼ cup finely chopped
Coriander leaves - ¼ cup finely chopped
Tomato            - 1 Small / 1 cup chopped
Salt                    - as required

Bay leaf            - 2 small
Cinnamon       - ½ inch stick
Clove                - 2
Pepper corns - 1 tsp

Cashews           - 10
Onion                - ¼ cup, thinly sliced, for garnishing

To grind:
Cinnamon        - ½ inch stick
Cardamom      - 2
Clove                 - 3
Coriander seeds - 2 tsp
Pepper corns - 1 tsp
Cumin seeds   - ½ tsp
Fennel seeds  - ½ tsp

Preparation:

First wash and soak the rice for 20 - 30 mins.

Heat a pan with a tbsp of ghee and saute the paneer cubes in medium flame until they turn golden. Turn off the flame and keep aside until use.

In the remaining oil, fry the cashews and the onions one after the other until they turn golden brown.

In the same pan add the whole spices "To grind" and roast until the aroma comes out. Let it cool and grind into a fine powder.

Crush the garlic, ginger and green chillies using a mortal and pestle. Keep aside.

Heat a heavy bottomed pan with remaining ghee, add the whole spices for the masala and saute for a minute. Add the onions and crushed ginger, garlic, chillies. Saute until the onion turns translucent.

Now add the mint and coriander leaves and start sautéing until the onions turns golden. Add the tomato, salt and saute until the tomato turns mushy. Follow it by turmeric, chilly powder and saute in medium - low flame until the oil appears on the sides.

Now add 3 cups of water and let it boil. Drain the rice and add it to the masala, followed by the ground masala and the paneer cubes. Gently mix and cook on medium - low flame until done(Usually it takes 8-10 minutes).

Give a gentle mix without breaking the rice.

Garnish with fried cashews and onions. Serve hot with raita and pappadam.

Idichakka Thoran

Ingredients (Serves 5) :

Tender Green Jackfruit or Idichakka -- 400 gms, cut into pieces
Grated Coconut     --  ½ cup
Shallots                     -- 1
Green Chillies         -- 2
Turmeric Powder -- a pinch
Salt                              -- to Taste
Coconut oil              -- 1 tbsp
Mustard Seeds        -- 1 tsp
Urad Dal                    -- 1 tsp
Dried Red Chillies  -- 1 or 2
Curry leaves             -- 3 - 4

Preparation:

If using fresh jackfruit, take the fruit out of the skin and cut them into small pieces. Cook for 1 - 2 whistles in a pressure cooker adding water and a pinch of salt.

I used the frozen packet from Daily Delight brand. They are pre-cooked and frozen.

Using a mortar and pestle, shred the jackfruit pieces. Once done, pound the green chillies, shallots and the shredded coconut as well.

You can pulse it in the mixer as well but make sure that it is not overdone.

Mix the shredded jackfruit,coconut, shallots, green chillies, salt and turmeric powder in a bowl.

          

 
Heat a pan with coconut oil, add the mustard seeds, once they splutter, add the urad dal and red chillies and curry leaves. Once, the dal changes color, add the jackfruit mixture and sauté.

Let it cook on a low flame with the lid on. For about 15 minutes. Make sure to give a quick sauté in between. Check for salt and doneness.

Switch of the flame and serve with rice and curry

 

Soya Chunks with Cashews

Ingredients (Serves 4 - 5):

Soya chunks             -- 1 cup
Onion                           -- 2 cups, chopped
Tomato                       -- 1 cup, chopped
Garam masala          -- 1 tsp
Turmeric powder   -- ½ tsp
Red chili powder    -- 1 tsp
Coriander powder -- ½ tsp
Ginger                         -- 1 tsp, thinly chopped
Garlic                          -- 1 tsp, thinly chopped
Shredded coconut -- ¼ cup
Cashews                     -- 15
Cinnamon stick      -- 1 inch stick
Cloves                        -- 4
Cardamoms             -- 3
Coconut milk          -- ¼ cup (optional)
Mustard seeds       -- 1 tsp
Cumin                       -- 1 tsp
Red chilly                -- 1
Curry leaves          -- 1 sprig
Coriander leaves  -- few, to garnish
Salt                            -- to taste
Oil                              -- 1 tbsp

Preparation:

In a heat proof bowl, place the soya chunks. Pour in boiling water to it and let it stand for few minutes. Once cool, squeeze the soya to remove the excess water and keep aside.

Grind the ginger, garlic, shredded coconut, cashews and the whole spices into a fine paste. Keep it aside.

Heat oil in a pan. Add the mustard seeds and cumin and let it splutter. Then add the red chilly and the curry leaves. Saute for half a minute.

Add the finely chopped onions and saute until they are translucent. Add the chopped tomatoes and saute until they are mushy. Add the turmeric powder, chilly powder and coriander powder. Saute until the raw smell goes off.

Add the soya chunks and saute for a minute. Then add the ground paste. Mix well and let it cook for a while until the oil separates.

If more gravy is required, add coconut oil or water, depending upon the consistency required. Let it come to a boil.

Switch off the flame and sprinkle garam masala and coriander leaves.

Serve hot with chapathi / ghee rice / pulav.

Cauliflower Kurma

Ingredients:

Cauliflower             --   1 
Turmeric powder --   ¼ tsp + ¼ tsp
Onion                         --   2 cups thinly sliced
Tomatoes                 --   2 nos
Garlic                         --   4 cloves
Green chillies          --   3
Coconut                    --   4 tbsp
Gram dal                   --   1 tbsp
Red chillies              --   3
Dry coriander seeds   -- 1 tsp
Cardamom               --   1 
Cinnamon                 --   1/2 inch piece
Cloves                        --   1
Cashews                     --   5 - 8
Oil                                 --   3 tbsp
Salt                               --   As needed

Preparation:

Clean and Cut the cauliflower into required sized pieces and boil it with salt,turmeric and a little water until it is almost cooked. Drain any excess water and keep aside. You can save the drained water for the gravy later.

Heat 1 tbsp oil in a pan, add the gram dal,coriander seeds,red chillies, cardamom, cinnamon, cloves and cashews. Saute for half a min. Add the chopped garlic, green chillies and coconut. Saute for a minute and then add 1 cup of chopped onions and saute until the onions start turning translucent.

Let it cool and then grind into a fine paste.

                   

Heat remaining oil and add the remaining 1 cup of onions until they are golden brown and then add chopped tomatoes and salt. Saute until the tomatoes get mushy, and then add the ground paste. Saute until oil appears on the sides of the pan.

Add the cauliflower saute for a minute. Add half a cup of water(or as per required consistency) and bring it to boil. let it cook in low flame for 2--3 minutes.

Garnish with fresh coriander leaves and serve hot.

Recipe Courtesy: Raks Kitchen