Vegetable Kolhapuri ~ Kolhapuri Vegetable Curry with Kolhapuri masala recipe

Diposting oleh adiba

Kamis, 30 Oktober 2014

Cooking regional cuisines with their own special chilly is like bringing the same flavor and heat required for the dish. If you happen to find Kashmiri chilly, Goan chilly, Guntur chilly, Bedgi chilly, do try the regional special recipes. This Vegetable Kolhapuri needs kolhapuri lavangi mirchi to get the right spice and color for the dish.

This is a easy to prepare side-dish that goes well with roti, naan and pulao. It may look like a spicy dish with the color, but its a mild flavored curry with cashew paste, which thickens the curry.

Kolhapuri Masala Recipe

Ingredients:

Dry Red Kashmiri Chilly - 4

Dry Red Chilly - 4

Corriander seeds - 2 tsp

Pepper - 1 tsp

Fenugreek seeds - 1/4 tsp

Nutmeg - a small pinch

Cloves - 4

Cinnamon stick - 1'inch size

Dry Coconut - 2 tsp's

Cardamom - 4

Method:

Dry roast the above ingredients in slow flame for about 5 minutes, till its lightly roasted and gives out a nice aroma.

Cool the roasted spices and grind into a fine powder. You can store in a air tight container and refrigerate it for further use.

Vegetable Kolhapuri Recipe

Ingredients:

Onions - 2

Ginger garlic paste - 2 tsp's

Bay leaf - 1

Oil - 2 tbsp's

Cashews - 10 / 15

Tomato - 1

Turmeric powder - a pinch

Kolhapuri Masala - 2 tsp's

Chilly Powder - 1 tsp (optional)

Vegetables:

Carrot - 2

Potato - 2

Beans - 6

Green peas - 1/4 cup

Method:

Grind the cashews with warm water into a fine and smooth paste. set this aside.

Peel the skin of the carrot and potato, dice them lengthwise. chop the beans. Steam the vegetables for including green peas for about 12 minutes.

Heat oil in a pan, add bay leaf and finely chopped onions and ginger garlic paste. roast the onions in slow flame, till they turn light golden color. Now add turmeric powder and salt to the onions. Then add in the kolhapuri masala powder and chilly powder(optional). saute along with the onions.

Now add 1 cup of water and let the curry come to a boil.

Add the cashew paste to the curry and let it come to boil. now add finely chopped tomatoes and mix with the curry.

Finally add in the steamed vegetables to the curry and mix slowly. Remove the curry from flame.

Garnish the curry with corriander leaves.

Serve with pulao varieties, Roti, Naan or pulka.

Notes:

If you cannot find kashmiri chilli, use normal dry red chilly available with you and add kashmiri chilly powder in the curry.

This is a semi gravy so add water accordingly.

Label: Maharashtra, Side Dishes For Chapathi, Vegetables

Kashmiri Aloo Curry

Diposting oleh adiba

Selasa, 05 Agustus 2014

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If you want to make changes in your cooking, change the variety of red chilly you use. I have been trying few dry red chilly and its interesting how it changes the color and taste of the dish. Recently i bought these kashmiri dry red chilly and we love the color it gives. Kashmiri chilly powder available in the markets should plead with these red chilies.

I followed the recipe for Dum aloo, but did not dum cook the curry. It turned out good. The thumb rule to prepare this is you need to use fresh curd rather using sour curd. Lots of spices are part of kashmiri cuisine. Black cardamom, bay leaf, cinnamon, cloves and cumin all give up a great aroma to this curry.

Though the color of the curry looks dark, it is not spicy at all.

Ingredients:

Baby Aloo - 1/2 kg
Fresh Curd - 1 cup
Ginger garlic paste - 1 tsp
Garam masla - 1/4 tsp
Ghee - 2 tsp's
Bay leaf - 1
Cinnamon stick - 1 ' inch
Cloves - 3
Black Cardamom - 2
Corriander leaves - to garnish

For grinding the spices:

Kashmiri Dry Red Chilly - 5
Cardamom - 2
Corriander seeds - 1 tbsp
Cumin seeds - 1 tbsp

Method:

1. Cook the baby potatoes in pressure cooker for up to 4 whistles. Oncecooked, peel off its skin and prick them with a fork. Now heat a pan, add 1 tsp of oil and roast the baby potatoes for a minute or two.

2. First Dry roast Kashmiri red chilly, cardamom, corriander seeds and cumin seeds in slow flame till they change into light brown color.

3. Cool and Grind the spices into a fine powder and set aside.

4. Whisk a cup of curd well. add the grounded spice powder, ginger garlic paste and garam masala to the curd and mix well. set this aside.

5. In a Pan, add ghee, when its hot add bay leaf, cinnamon stick, cardamom and cloves.

6. Slow the flame and add in the curd mix. add salt according to your taste. Once the curd is added to the ghee, give a mix. it will look like the curdled. but you need not worry. You can add 1/2 or 1 cup of water based on which consistency you need this curry. Then just simmer the flame and close the pan with its lid for 5 minutes and switch off the flame.

7. Rest the pan for about 5 minutes and then remove the curry from pan to a serving bowl. garnish with corriander leaves.

Notes:

Use Fresh curd to prepare this curry.

If you do not have Kashmiri dry red chilli, add 2 tsp's kashmiri chilly powder.

Label: Aloo, Baby Aloo, Side Dishes For Chapathi

Methi Matar Paneer ~ white gravy

Diposting oleh adiba

Rabu, 16 Juli 2014

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This was the long break i took in blogging. I slowly detached myself from this place. I should not have done that, but blame my least interest in cooking. i very rarely tried new dishes in this break. but my blogging aspiration was always there in me. i kept telling me that i should start again. and here i am. Today i want to thank my two friends Sharmilee and Nirmala. They both bothered and asked me to resume blogging. I Owe you both a tight Hug! even my Son asked me to blog. He is proud of me for blogging and keeps checking the site, for the number of visitors and their countries. this way he could recognize few countries flag!

This Methi Paneer is one that was sleeping in my desktop for some time. today when i saw a paneer recipe somewhat similar to this recipe. my interest kindled and here i am sharing it with you all.

Ingredients:

Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup

To grind:

Kasa Kasa - 2 tsp's
Cashews - 5

Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2

Method:

Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.

Cool the sauteed onions and grind it along with soaked kasa kasa and cashew into a thick paste.

In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get sauteed. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)

Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.

Finally add in the fresh cream and give a mix and remove the pan from flame.

Serve Methi Mattar Paneer with chapathi or with mild flavored rice like jeera pulao or peas pulao.

It is so relieving to blog after all these days. Hope to blog more frequently. i do not want miss this happiness any more.

Label: Methi, Paneer, Side Dishes For Chapathi

Aloo Gobi Masala

Diposting oleh adiba

Rabu, 31 Juli 2013

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Getting the fear of death for a moment and then just going ahead with day to day life is not easy. This is what i experienced day before yesterday. I was walking to school to pickup my son. I carefully watched for the vehicles and started crossing a junction. a police car which just passed through, took a reverse and hit me! BANG! I was clueless and fell down. i thought, everything is over and my main thought at that moment was, what happens to my son without me..writing these lines makes me nervous again. Luckily someone(Thank You my Life Saver)shouted and the Police Car(Innova) stopped. Fortunately I escaped with just small scratches on my feet! The force at the Innova hit me, shocked me to the core. My heart was racing like anything. I even questioned the cop on how he took reverse. Police person apologized, got me some water and dropped me at school. It took almost a day to get back to normal. Lessons Learned: Life and Time is Precious. and most importantly to be Very Cautious in crossing roads.

Aloo Gobi is a favorite combination for many. Yesterday i tried aloo gobi masala for a change. it came out finger lickingly delicious. I made chapathi and cabbage rice for lunch. this aloo gobi masala went very well with cabbage rice. so it will go well with vegetable pulao or with cumin rice.

Aloo Gobi Masala

Prep Time: 10 mins

Cooking Time: 20 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Cauliflower florets - 1 cup (florets of 1 small cauliflower)
Potatoes - 2
Onions - 1
Tomatoes - 2
Ginger-Garlic paste - 2 tsp's
Oil - 2 tbsp's
Cinnamon stick - 1'inch size
Cloves - 2
Turmeric powder - a pinch
Chilly powder - 2tsp
Corriander powder - 2 tsp's
Kitchen king masala / Garam masala - 1 tsp

Method:

Peel the skin of potatoes and chop them into big chunks. clean the cauliflower florets and wash in cold water for 2 or 3 times.

Just chop the onions and grind into a smooth paste and set aside. chop the tomatoes and grind into a smooth puree and set aside.

Heat a pan, add 1 tbsp oil, add the chopped potatoes and shallow fry it for almost 5-7 minutes in medium flame, till the potatoes get roasted well. Boil 2 cup's of water, add the cauliflower florets to it. let it boil for 3 - 4 minutes and drain the water. set the potatoes and cauliflower aside.

Heat another pan, add 1 tbsp of oil, add cinnamon and cloves. to the pan, first add the grounded onion paste and saute for about 2-3 minutes, till the raw smell of the onion goes off. then add ginger garlic paste and saute for another one minute. Next add the tomato puree and mix well with the onions.

Add turmeric powder, chilly powder, corriander powder and garam masala. Mix well all together in the pan. let it cook for 2 more minutes, till they become little dry.

Now add the shallow fried potatoes and blanched cauliflower to the pan and mix well with the masala. Finally add chopped corriander leaves and transfer the aloo gobi masala to a serving bowl.

Serve with Cumin rice or veg pulao or with roti or chapathi.

Notes:

If you want the masala to be like gravy add very little water and let it boil.

You can also add 1 tsp of fresh cream, to make the masala rich.

Label: Aloo, Cauliflower, Side Dishes For Chapathi

Aamras ~ side dish for puri

Diposting oleh adiba

Selasa, 02 Juli 2013

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This year, my son is going crazy over mangoes. he cried for half a day, when mangoes were plucked from the mango tree opposite to our apartment, as he wanted all for him!

Last week, our friend brought her home grown Rumani mangoes for us. The very next day, i prepared this aamras and enjoyed it to the core with puri. definetly this is the best way to treat mango lovers!

This recipe is easy and simple, it can be said in one line. i clicked lots of pictures out of love for mangoes. kindly bare with me. also i hope mango lovers would enjoy the pictures here!

serves: 2
time taken (to prepare and to finish eating) : less than 10 mins

Ingredients:

1 ripe alphonso or rumani mango
2 pods of cardamom
2 strands of saffron
2 tsp's of sugar
2 tsp's of milk (optional)

Method:

Wash the mango and peel its skin. cut it into pieces. discard the seed.

To your mixie jar, add the chopped mangoes, cardamom seeds, saffron and sugar. add milk, if you wish. i skipped adding milk. grind all together till you get a fine and smooth aamras.

Serve with puri and enjoy the mango delight! if serving later, store in fridge. it tastes even better, when chilled.

Notes:

It is said that, 1/4 tsp of dry ginger powder is added to the aamras in maharashtra.

Use fully ripened mango and i guess only few varieties of mangoes work well for aamras.

Label: Mango, Side Dishes For Chapathi

Paneer Makhani ~ Paneer in tomato gravy

Diposting oleh adiba

Senin, 29 April 2013

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Makhani is referred to gravy, which is cooked in ghee and with tomatoes. Never mix up paneer butter masala and paneer makhani. both are different. Paneer makhani gets a little bit of tangy taste from tomatoes and there are whole spices and garam masala in it. You will find the difference, once you try this absolutely delicious paneer gravy!

Never compromise on few ingredients to make this gravy, like kasuri methi, fresh cream and kashmiri red chilli powder(for the colour of the gravy)!

Paneer Makhani

-------------------------------------------------------------------------------------
serves | preparation and cooking time
2 or 3 | less than 30 minutes
-----------------------------------------------------------------------

Ingredients:

Paneer - 100 gms (cut into cubes)
Onion - 1 (very finely chopped)
Ginger - 1' inch size (very finely chopped)
Ghee - 2 tsp's
Kashmiri red chilli powder - 1 and half tsp
Corriander powder - 1tsp
Cumin powder - 1 tsp
Garam Masala - 1 tsp
Kasuri Methi / Dried Methi leaves - 1 tsp
Fresh cream - 3 tsp's

To Blanch the tomatoes:

Tomatoes - 2
Cinnamon - 1"inch size
Bayleaf - 1
Cardamon - 2
Water - 1 cup

Method:

1. First to blanch tomatoes, in a cup of water, add cinnamon stick, bay leaf and cardamon and boil it for 5-7 minutes, till the skin of tomato puff's up. cool the tomatoes, peel it's skin and grind the tomatoes alone into a fine puree.

2. Heat a pan, add 2 tsp's of ghee, add finely chopped onions and ginger. saute till the onions turn translucent.

3. Add corriander powder, cumin powder and saute them along with onions for at least a minute.

4. Now add Tomato puree to the pan and let it boil. add little bit of water and mix well. add chilli powder and garam masala to the pan and mix well. add salt to taste. let the gravy boil for 2 minutes in medium flame.

5. Add the paneer cubes to the gray and give a mix. Crush the kasuri methi with your hands and add to the gravy. Switch off the flame and add 2 tsp of fresh cream to the gravy and mix well. see to that the gravy is not too runny.

6. Take a small cover. to one of it's inside corner, drop a spoon of fresh cream. just cut a very small nick of the corner of the cover, as we cut our mehendhi cone and draw lines over the gravy!

Serve with Chapathi, or with pulao.

Notes:

Add chilli powder and kasuri methi, according to your taste. add little salt, kasuri methi may have salt sometimes.

If you are serving the gravy little late, it is better to add the paneer just an hour before serving. otherwise the paneer get's sour with the tanginess of tomatoes.

To de-frost the paneer, put them in warm water and let it rest for about 10-15 mins.

Label: Paneer, Restaurant Style Food, Side Dishes For Chapathi

Aloo Bhindi Sabzi

Diposting oleh adiba

Selasa, 19 Februari 2013

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Bhindi is favourite vegetable at home, i prepare sabzi with it quite often. This aloo bhindi sabzi from tasty indian recipes caught my eye and i prepared it today. Both the vegetables made a great combination. sabzi turned out tasty.

This sabzi can be served with chapathi's or phulkha's or with jeera rice, peas pulao etc. Iam yet to make phulkha's for dinner to serve with this sabzi!!

Aloo Bhindi Sabzi

Aloo Bhindi Sabzi Recipe

Prep Time: 10 mins

Cooking Time: 20 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Sidedish

Ingredients:

recipe adapted from Tasty indian recipes

Aloo - 2 (small)
Bhindi - 10
Onion - 1
Tomatoes - 2
Green chilli - 2
Ginger - 1'inch size
Turmeric powder - 1 /4 tsp
Red Chilli powder - 1 tsp
Corriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Amchur powder - 1 tsp
Oil - 2 tbsp (to fry bhindi and aloo)

For tadka:

Oil - 1 tsp (for tadka)
Mustard - 1/2 tsp
Cumin - 1/4 tsp
Curry leaves - 1 sprig

Corriander leaves to garnish

Method:

Peel the skin of the potatoes and wash them clean, slice them into a medium thick pieces. also trim the head and tail of bhindi and cut them into two or three pieces.

Heat 2 tbsp oil in a pan and fry the potatoes first, till they are cooked. it takes about 3-4 minutes at high flame. once the potatoes are fried remove from oil and put it on kitchen tissue, so that tissue absorbs the oil. Then fry in the bhindi pieces. it may take 2-3 minutes in medium flame to get fried.

Chop the Onions, tomatoes, ginger and green chillies very finely.
Heat a tbsp of oil in a pan, add mustard and let it pop, then add cumin, green chillies and ginger. saute them for a few seconds and add in the finely chopped onion. once the onions turn translucent, add in the finely chopped tomatoes and saute them well. add salt and turmeric powder and mix well. in medium flame, let the tomatoes get mushy and mix well with the onions.

Then add the red chilli powder, corriander powder, cumin powder and garam masala to the pan and mix well with the onions and tomato mix. once the masala and onions mix well and come together add in the fried aloo and bhindi to the pan and give a mix. add amchur powder or lemon juice and mix well. sprinkle a tsp of water to the pan and scrap the masala's sticking to the bottom of the pan. then remove the sabzi to the serving bowl.

Garnish with finely chopped corriander leaves.
Best served with chapathi, roti or with jeera rice, veg pulao.

Notes:

You can steam the potatoes than frying. also microwave the bhindi with a tsp of oil in microwave at very high mode for about 4-5 minutes. this way you can avoid frying the vegetables.

Label: bhindi, Sabzi, Side Dishes For Chapathi

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Mengenai Saya

Vegetable Kolhapuri ~ Kolhapuri Vegetable Curry with Kolhapuri masala recipe

Kashmiri Aloo Curry

Methi Matar Paneer ~ white gravy

Aloo Gobi Masala

Aloo Gobi Masala

Aamras ~ side dish for puri

Paneer Makhani ~ Paneer in tomato gravy

Aloo Bhindi Sabzi

Aloo Bhindi Sabzi Recipe

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