Paneer curry - the way I make it

Paneer is almost the king of dishes in a vegetarian cuisine. With it chewy mouthfeel, lovely texture and an ability to take on various flavours...maybe it deserves to be just that.
Be it a festival, a party or a wedding, paneer dishes are served everywhere in India. The best part is that it can be used without any cooking in salads too!
Here is a regular paneer dish that I usually make when I feel like making something nice for dinner.

Ingredients

• Paneer- 200 gm approximately ( I make at home, but you can use store bought ones)-cubed
• Onion- 1, chopped
• Garlic- 2, chopped
• Tomatoes- 1 big or 2 small ones
• Green chillies- 1 ( you can increase the amount
• Ginger- 1" piece
• Oil- 1 Tbsp ( you can use butter also)
• Milk-1/2 cup
• Haldi (turmeric powder)-1/4 tsp
• Dhaniya (coriander seed powder)-  1tsp
• Salt to taste
• Red chilli powder- 1/4 tsp
• Garam masala- 1/2 tsp

Method

1. Make puree of tomatoes, garlic, green chillies and ginger.
2. Heat oil in a Kadhai/ wok.
3. Add chopped onions and fry till they are browned at the edges.
4. Now add the tomato puree mix and stir in all the spices.
5. Cook till the oil leaves the sides.
6. Now add 1/2 cup of milk and keep mixing. If it dries up too much i.e. its ticking to the bottom then add 1 tbsp of water.
7. Add the cubed paneer and add 1/2 cup water. Mix well and simmer for a few minutes.
8. Serve hot with chapati,naan or bread even!

Serves 2

Bedmi / Bedvi poori and potato curry- A weekend brunch

This is a dish which brings childhood memories with each bite. My mother and my aunt, used to make it in huge quantities as we all had a habit of snacking on this poori.
My mausi and mom used to have it with tea, and sometimes with pickles, while me and my cousin would just grab one from the huge pile in the kitchen and munch on it happily.

Usually this poori is made by stuffing it like a kachori , but we make it by kneading the soaked and grounded dal with the flour.

 You will need:

• Dhuli urad dal/ washed black lentils- 1 cup
• Sooji- 1/2 cup
• Whole wheat flour-2 cups
• Ginger-1"
• Green chillies- 2, chopped finely
• Salt- 1 tsp or to taste
• Garam masala- 1/4 tsp
• Dhaniya powder- 1tsp
• Red chilli powder- 1/2 tsp
• Oil- 1tbsp
• Oil for frying

How to

1. Wash the dal well and soak it for 2-3 hrs. You can also soak it overnight. I usually do that.
2. Drain the water. Add ginger and green chillies. Grind the dal coarsely. 
3. Take the coarse dal in a bowl. Add all the spices. Add whole wheat flour, Sooji and 1 tbsp oil. Knead them together. Add very little water if required. The dough should be little stiffer than a chapati dough.
4. Cover and keep for 1/2 hour. Knead again for 10-15 seconds.
5. Make small lemon sized balls.
6. Apply a little oil on the Chakla. Roll them into 4-5" diameter circles.
7. Heat the oil for frying in a kadhai.
8. When the oil is hot, then lower the flame and fry the pooris.

I made it as a weekend brunch with potato curry and we all were tummy happy.
The best part is that my little one likes it too!!

Potato curry- No onion, no garlic recipe

This is a very simple dish to make. I usually make it on days on which we are fasting. Sometimes its yummily paired with Bedmi poori (will post the recipe soon).

Ingredients

• Potatoes- 3, boiled, peeled and diced
• Tomatoes- 2
• Ginger- 1' piece
• Green chillies- 1-2 (depending on the heat you want in the curry)
• Ghee/ Clarified butter- 1tsp
• Jeera/Cumin seeds- 1/2 tsp
• Heeng/asafoetida- a pinch

Spices

• Dhaniya power/coriander seeds powder- 1 and 1/2 tsp
• Red chilli powder- 1/4 tsp
• Haldi/ Turmeric powder- 1/4 tsp
• Garam masala- 1/4 tsp
• Salt- 1 tsp ( you can increase or decrease as per your taste)

Method

1. Grind tomatoes, ginger and green chilies together.
2. Heat Ghee in a Kadhai.
3. Add Heeng and jeera.
4. When the Jeera sizzles and brown, add the ground  tomato paste.
5. Add all the spices and mix well. Lower the flame a little and let it cook till the oil leave sides.
6. Add the potatoes and turn them in order to coat them with the cooked gravy. Add some water. Here you can decide the amount as per your need to have a thick or thin gravy.
7. You can mash a few pieces of potatoes here to give texture to the gravy.
8. Taste and adjust for salt.

Serve hot!

Vegetable pulao/rice (open pan cooked)

I like pulao/pilaf.

They are easy to make and yummy (unless you under-cook the rice). They can be made into a simple wholesome meal.

Also you can hardly go wrong with it. My picky 1 year old has never refused any rice preparation..:)


You need:
Ghee/Clarified butter- 1 tbsp
Rice- 3/4 cup
Baby Peas- 1/4 cup ( you can use normal peas too)
Carrot- 1 medium , chopped into small pieces
Onion- 1 medium, chopped finely
Tomatoes- 1 , chopped
Cloves-2-3
Bay leaf- 1
Cinnamon- 1" piece
Salt - to taste
Water to cook rice ( It'll more or less depend on the kind of rice you use, the regular everyday rice takes about 2 cups)
Lemon- 1/2 (optional)
 ( You can add any kind of vegetables that you have at hand in this recipe)

How to make:
1. Wash the rice thoroughly and soak for about 20-30 min.
2. Heat ghee in a Kadhai (wok). Add cloves, cinnamon and bay leaf.
3. Add onions and cook until translucent. (If you want a spicy version, please add whole red chillies before adding onion). Now add carrots and cook for a few minutes.
4. Drain water of rice and add to the kadhai. Turn the rice gently otherwise the grains will break.
5. When the rice starts drying out add peas and salt. Cook for some time.Add water and tomatoes. Let it come to slight boil at a medium high flame. Lower the flame and cook till the rice are done.
6. Squeeze half lemon on it and fluff it with fork. Enjoy with raita or plain curd. I could eat it just like that, no sides required.

PS: I've posted a similar recipe previously. You can make your version too!!

Aamrus/ mango pudding

This is one of my favorite summer recipes. The scorching heat of summers had only one welcome respite.. MANGOES!!
 With mangoes arriving in big crates at home and made into "aamrus" in every single meal! I used to to ape my father by dunking 2-3 chunks of ice into it and relishing it to the last spoon (or lick in my case..:) ). Bliss.

The recipe is super simple and easy and basically if you have nice juicy mangoes, you can't go wrong with it. In my mom's version, milk and dry fruits were not a daily happening. Just mangoes, sugar and a little water would go a long way but my mom usually used ripe Alphonso/ Haphous variety which is the most juicy and flavorful variety of mangoes.

As I said, you can't go wrong if you have some ripe good quality mangoes.

Ingredients

1. Mangoes-2 small sized
2. Sugar- 1 tsp for sweet mangoes (you may need more for ones which are a  little sour)
3. Milk- 2 Tbsp
4. Dried fruits (optional)- chopped,for garnishing

Method

1. Peel the mangoes and remove the stone/seed.
2. Take the mango pulp, add milk and pluse it in a blender. (If you want mango chunks to remain then add less milk or just stop blending before its totally smooth)
3. Add sugar and blend again.
4. Pour into a bowl, garnish with nuts and enjoy!

PS: You can omit the milk and replace with water for a vegan version.
You can increase the quantity of milk and add ice to make a mango shake.
Diabetics can enjoy this by omitting sugar because the fruit itself is sweet enough. People with very high sugar will have to avoid it though.

Chapati porridge

As kids, we used to enjoy a porridge made by my grandmother. It was called "khankhre ki khichdi". She used sun- dried chapatis (called khankhra in the local language) and a mixture of veggies to create this tasty dish. We usually had this one in dinner as it tastes best when served piping hot.

These sun-dried chapatis came from the leftover chapati of the household. After drying they were collected in a box till we had enough to make this porridge. This simple dish was a specialty of the household. We all loved it!

Since the climate where I live, is humid during the better part of the year, I can’t manage to have sun-dried chapati. To overcome this, I just skipped this step and made my own chapati porridge from the memories of the taste. It’s a great way to enjoy leftovers, as it creates a whole new dish.

                       
Chapati porridge/roti poha
Ingredients
1. Chapati-2
2. Tomato-1, chopped
3. Onion-1 small,  chopped
4. Green chilly- 1, small, finely chopped (add more for a spicier option)
5. Oil- 7 ml  (1 &1/2 spoon)
6. Rai (mustard seeds)- 1/4 tsp
7. Haldi (Turmeric powder)-1/4 tsp
8. Lal mirch (red chilly powder)-1/4 tsp
9. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
10. Salt to taste or 1/4 tsp
Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
Method
1. Tear the chapatis into bite size pieces. Keep aside.
2. Heat oil in a fry pan or a small wok. Add mustard seeds.
3. When the seeds begin to pop, add onions and cook till they are translucent.
4. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
5.  Let it cook on a medium flame, till you see the oil on the sides. Stir in between, it should not stick to the bottom of the pan. Add water if required.
6. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
7. You can add a little water if you feel that its turning out to be too dry. I did not add any as my porridge was moist enough for my taste.
Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge
Enjoy!

Happy holi! (and how to make mathari at home)

Holi!!

pic

The festival of colors reminds me of soooo... many good things. The colors, the Dhol(Drum) music, the dancing, the pranks we played, and the food....ahhh..the sweet Gujiya made by mom, the cool thandai at my nani's house and a variety of mathries (flaky, salted or spiced biscuits).

Today for holi, I have made these special mathris which my mom used to make. Can't say that it's easy; but it surely is worth all the effort...:)

Ingredients

1. All purpose flour- 2 katori (measure 400ml volume upto the brim)
2. Ghee (clarified butter)-1/5 of the flour
3. Ajwain seeds- 1& 1/2 tsp (you can add cumin seeds also)
4. Salt- 1 tsp (you can increase it to get a more salty flavour)
5. Oil for frying
6. Water for making dough

(Mathari's can be made by adding varied type of spices, this is a simple Ajwain mathari/mathri)

Method

1. Add ghee,ajwain and salt to the flour and mix thouroughly. Add water and knead a little hard dough. Set aside for 15-20 min.

2. Now break the dough into small ball-like pieces.

3. Heat the oil in a wok/kadhai at a low flame.

4. With the help of a rolling pin, flatten the pieces of dough individually into 4 or 5 inch diameter circles. Pierce these circles with a knife or fork in a random manner.

5. When at least 5-6 are done, fry them at low flame. Remove when they become golden brown. Since frying will take time, you can continue rolling the remaining ones. (You can also roll and pierce all of them and then start with frying, but that just increases the time.).

6. Keep them on absorbent paper/paper napkin. Store in an air tight jar. They keep well for a few weeks.

These are usually served with spicy and yummy pickles, but taste pretty good all by themselves. I love them with my evening cup of tea.

Gajar matar ki sabzi / carrot-peas vegetable

This is a classic from the winter menu at my home. The juicy red carrots and tender small peas were a tempting combination. It was served on the side with namkeen Khichda/Kheech ( salted porridges made from different grains). It could be eaten just with a normal chapati (Indian flatbread).

I had not made this veg in a long time, just because I did not find the right type of carrots. I usually get the orange/yellow ones in the markets here and many times they did not match up to the taste of the red ones. I was reminded of the recipe by my hubby, who wanted to eat this one. I tasted the carrot and thankfully it had a sweet flavor which is the USP of this recipe.
I decided to give it a try and I'm was pleased by the results ..:)

It brought back the cool winter memories of my home town. I know its nearly Holi (the festival of colours) time and here I'm writing the post for the departing winters.


Gajar- matar (For 2 people)
Ingredients
1. Carrot- 1 big, washed and cut into pieces (half moon shape)
2. Peas- shelled, 1/2 katori (fill a 100 ml bowl)
3. Oil- 10 ml approx (use less oil, if you are preparing in microwave)
4. Jeera (cumin seeds)- 1/2 tsp
5. Haldi (Turmeric powder)-1/4 tsp
6. Lal mirch (red chilly powder)-1/4 tsp
7. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
8. Salt to taste

Method:
Take a kadhai/ wok and pour oil in it. Heat it up a bit.
Add jeera seeds and let them sizzle for 10-15 seconds. Add haldi followed by the carrots. Sauté the carrots for a while and add peas. Cook for about 30 seconds. You might need more time if your peas are not tender and small.
Add the remaining spices and mix well, so that spices coat the veggies.
Cover and adjust the heat to medium low. Cook for a few minutes. Keep turning in between. When the carrots become soft but not mushy, then your vegetable is ready.
Serve hot with Khichda, chapati or parantha.

Green salad (Hara bhara salad)

When you are reminded of home and the simple yet fulfilling flavors on your plate, then you end up making something from your memory.

This is the first and the simplest salad I was ever introduced by the local restaurants'.  As children, when we went out for dinner with my parents my mother always used to order it for all of us. It was served as the first thing on the table. Then she started making it in a similar fashion at home. Here I'm making it from the memories of home. Even though I have made a hurried one ( as is evident in the pic); I've given the recipe of the original I ate long time back.
Green salad
Ingredients
1. Cucumber- 1, sliced thinly
2. Tomatoes- 1 large or 2 small, sliced
3. Onion- 1, sliced
4. Green chilies- 2, slit in between to decorate
5. Roasted Cumin seeds (Jeera)- 1/2 tsp
6. Salt & pepper to taste (you can add chaat masala also)
7. Nimboo (Lemon)- 1/2 for squeezing
Method
Place the cucumber, tomatoes and onion in a plate so that they make no more than 2 layers. You can be imaginative and decorate it with tomato peel (shaped like a rose). Arrange green chilies in a manner you like on the plate.
Add salt, pepper or chaat masala to it. Sprinkle bhuna jeera or roasted cumin seeds all over it.
Serve it with lemon on the side. Squeeze it before eating on the servings of individuals. You can also squeeze it just before serving.
Serve immediately or keep in the fridge till the mealtime.

Lauki/ Doodhi/ Ghiya Curry (bottle gourd cooked with tomatoes)

Lauki or Bottle gourd is called by various names at various places in India. This humble vegetable is somehow skipped when we talk about delicious foods.

 
Here I'm sharing a simple recipe which is a regular feature of our household as both me and my hubby relish eating this one. Usually when we both want a light, regular, home cooked meal; this is the one which comes to our mind. Though it can be cooked as a dry vegetable also; we usually use the curried one.

Ingredients:

1. Lauki- 1 (cut into medium sized pieces)
2. Tomatoes- 1 big (chopped)
3. Jeera (cumin seeds)- 1 tsp
4. Ghee (clarified butter)- 1 tsp
5. salt to taste
6. Red chilli powder - 1/2 tsp
7. Haldi (Turmeric powder)- 1/4 tsp
8. Dhaniya (coriander seeds powder)-1 &1/2 tsp approx.

Method:

• Take a pressure cooker and add ghee to it.
• Add Jeera and wait till it sizzles.
• Add Lauki and chopped tomatoes and toss it around.
• Add the remaining spices and 1 Tbsp water (optional).
• Cover and cook at medium flame
• After one whistle, the curry is usually cooked. You might need to cook more if the gourd was very stiff in the beginning.
• Serve hot with Chapati or rice.

This simple vegetable it can be transformed into a delicacy by making 'Koftas'. Will write about that some other time.

Dal baati choorma (Rajasthani special)

Today I bring to you the special preparation of Rajasthan (dharti dhoraan ree or Land of the sand dunes). This large state in the west of the Indian subcontinent has a unique cuisine of its own. Its capital happens to be my hometown and thus this dish of dal- bati brings back the memories of the scant rainy season or the cool season of September to mid October (just preceding the teeth chattering winters) when it was best enjoyed. It also brings warmth and joyous laughter back with the whole family seated together enjoying the hearty meal.

Rajasthani's do not skimp on their favorite ghee/clarified butter especially while serving to guests. I've tried using less, but there is really no limit to how much you can add on the top of a bati or dal.

DAL BAATI & CHOORMA (CHURMA)

For Dal
Ingredients:
Urad dal-100 gm
Moong dhuli dal-50 gm
Chana dal- 50 gm
Ghee (clarified butter) - 2 tbsp
Heeng (asafoetida)- 1-2 pinch
Jeera (cumin seeds)- 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Lal mirch (Red chilli powder)- 1/2 tsp
Garam masaala- 1/2 tsp
Dhaniya powder (coriander seeds powder)- 1 & 1/2 tsp
Tomatoes- 3
Green chili-2, chopped
Ginger- 1" piece

Method
1. Wash thoroughly and soak all the dals together for 1-2 hours. You can soak it for longer also.
2. Grind tomatoes, green chillies and ginger togehter
3. Take dal in a pressure cooker, add salt, haldi and twice the water. Put on high flame to cook.
4.After 1-2 whistles, lower the heat and continue to cook till done.
5.The cooked dal should not be total mush, it should hold some shape and should be easily pressed by fingertips.
6.Heat ghee in a khadhai/wok, add cumin seeds and heeng. When they sizzle then add dhaniya powder and pour the tomato mixture in it. Add lal mirch and cook until the ghee is left on the sides. Now add garam masaala and stir.
7. Pour the boiled dal on this mixture. Stir and check the salt. Add more if required.
8. Serve hot with batis

For Bati

Ingredients
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 100 gm
Jeera (cumin seeds)- 1 tsp
Ajwain (carom seeds)-1 tsp
Baking powder- 1/2 tsp
Salt to taste

Method
1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make hard dough (like that of poori). Don't make it very hard.
3. Cover and keep for 1/2 hour.
4. Pre-heat the oven to 250 degree centigrade.
5. Make round medium sized dough balls.Keep them on a baking tray.
6. Place tray on the medium rack for 25-30 min. Turn baati every 5-7 min.
7. Take out from the oven and pour some more melted ghee (optional) before serving.

The traditional choorma recipe calls for more ingredients like almonds, raisins, pistachios etc. and more ghee too. It involves both roasting and frying the dough. I however have restrained from making it too 'fatty'. Fortunately, I got a result similar to the original (I thank my mom for the improvisation tip). Also, since I did not have Gur/ jaggary or Bhura/ a variety of ground sugar, I used brown sugar I had.

For Choorma

Ingredients:
Wheat flour- 400 gm
Semolina/rava/suji- 100 gm
Melted Ghee (clarified butter) - 200 gm
Elaichi (cardamom)- ground, 1 tsp
Brown Sugar - 400 gm (one can adjust for taste)

Method

1. Mix all the ingredients in a mixing bowl.
2. Add a little lukewarm water and make soft dough.
3. Pre-heat the oven to 250 degree centigrade.
4. Make medium sized flattened dough balls.Keep them on a baking tray.
5. Place tray on the medium rack for 25 min. Turn flat pieces every 5-7 min.
6. When they are roasted well. They should not be too dry.
7. Let then cool a bit, till you are able to handle them with your hands.
8. Break them into small pieces, alternatively grind in a food processor till powdered.
9. Add Sugar & ground elaichi and mix well.
10. Sieve though a mesh for same granule size and better texture.
11. Serve on side with dal bati.

Note: I make the dough for both bati and choorma and keep them in seperate baking trays in the oven, since I bake them at the same temperature.

Sometimes we like to mash batis in the dal, top it up with ghee and relish it by eating with hands (yeah, no spoons!) and it is fingerlicking tasty..:)

Enjoy!

Household North Indian curry

Ok, I should probably not claim this to be "the" north Indian curry. But it is more or less what I've been learning in the kitchens of north Indian households. A lot of variations are available to this basic curry mixture. Mostly new spices are added to enhance the flavors.

Ingredients
1. Onions- 1 medium
2. Tomatoes- 2 medium sized
3. Garlic- 2-3 cloves
4. Green chilies-1-2 (depending on desired hotness)
5. Ginger (Adrak)-half inch piece
6. Oil or Ghee(clarified butter)-1 tbsp
7. Salt to taste
8. Turmeric powder (haldi)-1/4 tsp
9. Red chilly powder (lal mirch)-1/2 tsp
10. Coriander seeds powder (Dhaniya powder)-1 & 1/2 tsp
11. Garam masala (a spice mix, popular in North India)-1 tsp

Method
1. Blend the onions and garlic together.
2. Blend tomatoes, green chilies and ginger. Keep aside.
3. Heat oil. Add the onion-garlic paste. Cook at high flame till the paste leaves the oil on the sides.
4. Add tomato paste and cook on medium flame. Add all the spices.
5. You may add a little water here if the paste is too thick to stir. Cook till small bubbles come to the surface and the mixture leaves oil on the sides.
6. The curry is ready.

Uses
Add your choice of precooked or semi-cooked vegetables here. I use it for boiled potatoes and peas to make aloo matar or mushroom with peas to make mushroon matar.
In a similar manner I make matar paneer (Peas with cottage cheese),though in the later stage of cooking, I add a little cream to sweeten it.