Tampilkan postingan dengan label Side Dishes for Chapathi/Roti/Poori. Tampilkan semua postingan
Tampilkan postingan dengan label Side Dishes for Chapathi/Roti/Poori. Tampilkan semua postingan

Jumat, 15 Maret 2013

Paneer Peas Masala | Mutter Paneer ~ Side Dish for Chapati

When you hit on a combination that works out wonders, I am sure we end up using that combination in as many variations as we can come up with! That's true with Peas and Paneer. You can never go wrong with combining these two together for a gourmet gravy and be sure to win over your guests. 

Couple of decades back, when one wanted to host a party, they made sure there planned a proper vegetarian and a non vegetarian dishes, keeping in mind the crowd pleasers. If I remember right, it used to be Channa Masala with Pooris. Be it lunch or dinner, these two found it's way. However ever since Paneer took the crowd by storm, there is nothing but paneer in any party you attend or host yourself. One can't go wrong in selecting Paneer. 

At one point, I almost wondered if all the dishes ended up being made with paneer. So much so that I decided I had to plan a menu with this star. Anyway coming back to our recent parties, that I have ended up clicking pictures and sharing the menus, I noticed we were back to the spot of making sure we had the Paneer for the vegetarians. And let me confess all of them were hit. 

So even though I have three or is it four, versions of Paneer with Peas or other ingredients, it was so well received.

The other versions be it Mutter Paneer Masala, Matter Paneer or Mater Paneer Masala, each has been a different yet appealing in it's own standards!
Ingredients Needed:

Paneer - 250 gms
Peas - 1 cup
Onions - 2 medium
Tomato puree - 2 cups
Ginger Garlic paste - 1/2 tsp
Cashew paste from 10 whole ones
Malai - 2 tsp
Chilli powder - 1 tsp
Coriander powder -1 tsp
Roasted Cumin powder - 3/4 tsp
Curds/Yogurt - 2 tbsps
Salt to taste
Oil - 2 tsp
Butter - 1 tsp

How to make the gravy

Have Homemade Paneer ready. Since this is homemade you don't need to saute in butter. If store bought, cube and saute in butter.

Soak cashews in hot water and grind to a smooth paste. Keep aside.

Blanch the fresh peas and keep it ready.

Heat a non stick pan with oil, saute the onions till they turn colour, then add ginger garlic paste.

Next add the tomato puree, fresh peas, cook for few mins in sim. then add cashew paste, blended malai, and all the spices. Simmer till the gravy gets well cooked. This takes about 10 mins.

Then add the beaten curds and mix well. Add a cup of water and bring to boil. Add the paneer at this time and simmer for 5 - 7 mins.

Finally add the butter and remove, you can garnish with coriander leaves.

Serve with Naans or chapatis.

This was one of the main dish served for the vegetarians in a party and surely disappeared before I could take a proper picture!

Other Paneer Recipes

Jumat, 08 Maret 2013

Chettinad Chicken Kulambu in Pressure Cooker ~ Tamil Nadu Special Chicken Curry

Ok for once it turned out that I was unable to click more pictures in the recent dinner party. I just managed to click most of the dishes together, while rest was being prepared. This time for a change in the menu, Amma wanted to try something else, different from our usual menus. She always says she would want to have her best dish included, even if the new dish that she tries flops, which of course has never happened. Anyway it's always better to be prepared right.

So we have this Chettinad Chicken curry that Amma makes, she wanted to vary the ingredients and made a new combination. This was again liked much, so needless to say I am here to record that on dot! You must make it and enjoy as I have heard very good feedback on the Kulambu. She also wanted to make the roast, which was again a derivative of another dish. All in all this menu was assembled mostly with a thought that we create a new list with what we have already! Kids loved the Paneer Butter Masala. Did I tell you that the current Paneer Butter Masala has gone through lot of modification from what it's on the blog? Well I hope someday I get around sharing the recipe as well. Until then you get to just hear me talk about it all the time.


With today being Women's Day, I went out with my colleagues for an outing, leaving the guys very jealous, they were hoping they would get to go out and enjoy on Men's day. The feminist in me shouted out "as if they don't have a men's day daily!"..:) On the other hand, knowing that the men in my life don't always expect me to hen around them, I can say they can have a special day, else no chance!

Chettinadu Chicken Kolambu Recipe

Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4  tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful

Masala to be ground

Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos

How to make the chicken kolambu

Dry roast the spices for the masala and grind to a smooth paste. Keep aside.

Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.

Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.

Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.

You can add the ground masala and continue cooking for another 5 mins.

When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.

Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.

Notes:

Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.

Sabtu, 26 Januari 2013

Beans Potato Curry | Beans Bangaladumpa Koora | Beans Aloo ki Sabzi

For the lunch box that I made along with Kathirikai Paruppu Kulambu, I made this simply Curry or Koora as we also call in Telugu. Now Koora is a name given to vegetable dry sautes as well as gravies. The usage is most confusing, however we manage somehow. Coming to this simple beans and potato subzi, I eat this at my sil's place. She had made it along with Pappu and I was surprised that hubby dear liked it and said he would eat such dishes if I were to make it like that. 

There was nothing so different about it, except of course the green chili spice that he so likes. So back home I decided I should make it and see if he still likes it. My SIL had made it quite spicy and it was bright red in colour, which meant she had added red chili powder as well. Mine didn't end up like that, maybe because I pressure cooked the vegetables and then added. Coming to the simple one, here is how you can make this simple dish that makes a good side dish for both rice and rotis as well.
Pressure cooking makes this dish get done very quickly, else you will have to slog over the stove for a while for the vegetables to get done.


Step by Step Pictures






Beans Potato Curry 

Ingredients Needed:

Beans - 1/4 kg
Potato - 2 small
Coconut - 2 tbsp
Green Chilies - 2 medium
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste

For the Tempering

Mustard Seeds, Urad dal  - 1 tsp
Curry leaves - handful
Crushed Garlic - 4 cloves
Oil - 1 tsp

How to make the Beans Potato Curry

Make a coarse paste of coconut and green chilies without adding water.

Wash and trim the beans. Peel the potatos and cube. Pressure cook till done.

In a non stick pan, heat oil, temper with curry leaves, mustard seeds, and crushed garlic.

Next add the ground coconut mix, saute well till done.

Then add the cooked vegetables and cook on high for the water to evaporate. Add the spices and combine everything well.

Continue cooking in sim till the spices and vegetables blend well.

Serve with Rice or rotis


Enjoy the week ahead!

Kamis, 10 Januari 2013

Aloo Gobi ki Sabzi | Potato Cauliflower Dry Curry | Side Dish for Chapati

For a simple dish this post surely stayed for a while in draft. I have been planning to write on this since a week and never came around doing that. Imagine, on the first of this year, I thought I should carefully wade through each day, making sure I write down what I want and also make sure I complete it. Guess what, the days have simply flown! Just like so many days before, just like the days that will come. Each day as it comes, makes me want to grab and make the best as much as I can, even as I sit down thinking about it, the time simply keeps matching forward.

It's the same grind again. waking up, rushing through, deciding what to make. Then the mad rush to make sure the bus is not missed. Next is the rush to make sure I am on time to work. Then I never know how the time passes off so quickly, it's time to return. Of course you can imagine how it would be when one lands at home and have three hungry kids waiting. Yes, it's soon bed time and you hurriedly get them to sleep. Is this the pattern you go through too? Cos I get tired just thinking through this. Again if I am not doing and being so packed like this, what will I do?

That's a question that has no answer, with the half yearly exam completed, we are marching towards to the annual exams and soon it will be summer vacation! Konda just declared she wants to learn Carnatic music. Because her favorite singer also learnt Carnatic music before being launched. We have been after her for so many years for these classes, now she comes up with this plan herself. I am glad she has mentioned her aim to become an archaeologist again. She was fascinated by Jackie Chan cartoons some years back. I am not really sure of her current passion. I am sure she will update me soon as soon as she decides. 

While that goes on in my regular life, I am sure you will enjoy reading this simple sabji made with Aloo and Cauliflower. 
















Aloo Gobi Sabji

Ingredients Needed:

Gobi - 1/2 Kg
Potato - 4 medium
Onions - 2 medium
Green Chilies - 4 long
Tomato - 1 medium
Bay leaf - 1 large
Garlic - 2 big cloves
Curry powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 2 tsp
Coriander leaves handful chopped

How to make the sabji

Wash and trim the cauliflower, soak in salted hot water with lid covered for 10 mins. Rinse in water again. And drain, keep aside.

Peel and chop the potatoes as juliennes.

Heat a non stick pan with oil. Saute the bay leaf and finely chopped garlic. Then add onions julienne, saute on high and let the onions sweat.Add chopped chilies, saute well along with salt.

Next add the potatoes and cover with lid. Then add the turmeric powder, cook in simmer for 5 mins, then add tomatoes and combine everything well. Continue cooking with lid covered. This takes about another 5 mins for the potatoes to soften.

Once the aloo gets soft, add the drained cauliflower, mix everything well. Add the curry powder and cover again.

There is no need to add water, the moisture that comes from the covered vegetables is enough to soften the vegetables.

Finally add chopped coriander leaves.

Serve with rotis.

Notes:

Instead of curry powder, you can simply add chili powder, coriander powder and a dash of garam masala.

Can add water if you want a liquid gravy.

Selasa, 14 Agustus 2012

Mattar Paneer Recipe 3 | Peas Paneer Masala

When it comes to making quick gravies for Rotis as side dish, there is nothing more simpler than making with Mattar and Paneer. Both these are surely a hit combination and can be served with almost any Indian Bread. Sometimes I remember making a sandwich with this filling as well. 

I have already posted two versions of mattar paneer, one with nuts and one without tomato. Today's version is the most common and the simplest. I wonder how I have not shared this under quick 30 mins cooking. Making about six to eight chapatis doesn't take that much time. So this is one of those quick side dishes that you can make when you come back home in the evenings.
Mattar Paneer
I normally make this for chapatis, but this tastes so much better with ghee rice or vegetable fried rice. I made this with vegetable fried rice












Mattar Paneer

Ingredients Needed:

Paneer - 1 cup
Fresh Peas - 1 cup
Onions - 1 medium
Ginger garlic paste - 1/2 tsp
Tomato puree - 1 cup
Roasted cumin powder -1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Garam Masala - 1/4 tsp
Coriander leaves handful.

How to make Mattar Paneer

Wash and keep the peas aside.

If you are using store bought paneer, stir in a tsp of ghee and soak in hot water.

If you are using homemade paneer, you can simply cut into cubes and saute them in ghee.

Heat a non stick pan with oil, saute finely chopped onions. When they start turning colour, add ginger garlic paste. Cook till the raw smell leaves.

Now add the tomato puree, cook till the tomato is done. Add the spice powders and saute well. Add the fresh peas and saute well.

Add a cup of water and bring to boil. Then add the roasted paneer and simmer for 5 - 7 mins.

Finally just before switching off, add garam masala and coriander leaves.

Serve it with Chapatis

Selasa, 03 Juli 2012

Fresh Black Eyed Beans Curry | Alasandalu Kura ~ Andhra Special


After announcing Cookie Mela, I was planning to bake some cookies naturally. But you know how it is right, you plan something and it never gets executed. Especially when everything seem to go against those planned items. Now it's to be seen if those planned cookies ever make an appearance!

Our minds are so fixed at most times. Even with one person on vacation, we feel we don't know what to cook. With Athamma on tour, I am out of ideas on what to make, she was the last person to give importance to her liking. It was always either kids or hubby's choice. Still I find myself so confused on what to make. 

Which is why this recipe comes handy. Not only is it a one shot cooking gravy, where you need not worry about sautéing and looking over it, it's rather very simple in it's method. Amma's sister, who takes care of a home, suggested this recipe after getting us a bag full of fresh alasandalu or black eyed pea. These fresh ones are available in abundance during the season and it's another one of those classics that you shouldn't miss cooking.
Fresh Black Eyed Beans Curry
Fresh Black Eyed Beans Curry
After making this kura, Amma realized that this is the way my granny used to make in our village. Imagine eating something and remembering your childhood, like in ratatouille! She was hit with nostalgia and was so excited to share this piece of info with me. Since then, we have ended up cooking the peas in this method. Yes such simple recipe and you have a cart load of memories associated with it!

Then when I was talking to my Aunt, she asked me if I tasted the alasandalu kura. I said yes and that I was cooking it again for clicking pictures. She was so excited that I wanted to share that simple, yet classic Andhra delicacy. She was specifically mentioning the method of cooking in this dish. In villages, when they have huge families, they do need lot of gravy as they serve this with rice. So to make more gravy, the onions and tomatoes are always ground into paste. Imagine I always thought that it was the modern tread and I heard that for ages it's been cooked this way.

Coming to the recipe, it's such a simple and uncomplicated recipe that I am sure when you try this, you will love making it again and again!
Alasandalu Kura
Alasandalu Kura

Fresh Black Eyed Beans Curry | Alasandalu Kura

Ingredients Needed:

Fresh Black Eyed Peas, shelled - 2 cups

For the ground masala:

Onion - 1/2 of a big
Roasted Groundnuts / Peanut - 2 -3 tbsp
Tomato - 1 big
Garlic - 3 -4 cloves
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric a pinch

For tempering

Onion - 1/2 of a big
Mustard seeds, Urad dal - 1/4 tsp
Curry leaves few
Oil - 1 tsp

How to make the kura

Shell the peas and wash. Take the peas with twice it's amount of water and bring to boil. When the water starts boiling, simmer.

Meanwhile make a paste of all the ingredients listed under masala to a smooth paste. Add this paste to the boiling peas, and continue cooking till the froth comes out on the top.

When the gravy reaches it's consistency, simmer completely.

Heat a pan with oil, temper with mustard, saute the onions and curry leaves. Then pour this over the simmering peas.

Serve with rice or roti.

Minggu, 06 Mei 2012

Paneer in Coconut Gravy | Side Dish for Chapati / Roti

When we think of Paneer, it's always either Paneer Butter Masala or any of the other combinations that we would come up with. If we decide not to make the gravy rich and creamy, we might end up using the paneer with aloo or peas or gobi. I know all of these tastes great and makes a wonderful side dish for rotis.

There is another version that Amma makes that's very creamy and aromatic. She uses lot of cardamom and couple of other spices that makes the dish stand out. So in all speculation we thought using something like coconut should not be very different.

So here is your crowd pleaser cooked in a coconut base. And you can take my word, it tastes great with rotis too. If you are one of those who think you can't pair Paneer in any other form you ought to make and taste for yourself.


Ingredients Needed:

Paneer - 250 gms
Onions - 1 cup
Tomatoes, puree - 1 cup
Tomato chopped - 1/2 medium
Ginger Garlic paste - 1/2 tsp
Green chilies - 1 long
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Garam Masala
Coconut paste - 2 tbsp
Oil - 2 tsp

How to make Paneer in Coconut Gravy:

If you are using store bought Paneer, cut into cubes and roast in ghee. Else it's not required with homemade paneer.

Heat a kadai with oil, saute onions till they turn colour, add ginger garlic paste and green chili. Add the chopped tomatoes and add all the spice powders. Simmer for few mins.

When the tomatoes soften, add the puree and bring to boil. Add a cup of water and then coconut paste.

Bring to boil, add salt. Finally add the paneer.

Serve with Chapatis
Some may tag this preparation as Paneer Malabari, I don't think this recipe will qualify for that.

Enjoy your week ahead!

Rabu, 25 April 2012

In trail of a spice! - Food Memoirs and some ~ Egg Bhurji

Dear Readers,

If you are reading this for the first time, then I suggest you update on the first part of this story. This resembles something of a food memoir. I tend to take advantage of my poetic license and may twist an incident to suit the story.

"In trail of a spice!"- typically symbolizes the eternal trail after something in life. In pursuit of something that always seem to elude one. And without spice, there is no zing in life. In essence "In trail of a spice!" is the characters' journey through their life, trying to find their own meaning in this walk of life.

These are reflections of every day drama of ordinary people leading extraordinary life. They are here to share their passion, laughs, the highs and lows that life takes them through.

It's about Maya and Dev and their three children and their extended family, their memories of childhood with its laughter, the joy, the sorrow and their memories of pet dogs.


Disclaimer: This is purely a work of fiction, based scantly on real incidents. After all our everyday life is always full of inspiration for a work of art.
In Trail of a Spice - Part 1
***********************************
 
Memories older than two decades were all up in front of her in flesh. Maya was finding it hard to see through her clouded eyes or utter a word through the clogged up throat. She was meeting a bunch of guys with whom she grew up and it's not everyday that happens! It had taken almost a year for this reunion to happen. She still remembers how it was to speak to each one of them over the phone when they got connected again.

In this age of Facebook and Linkedin, it's not a miracle. But it is a miracle that they got back together. She had spent the last 20 years without much of a friend and getting back all of them, was little overwhelming to handle. Maya has always been a tomboy. Be at home or at school, she only had boys for friends. She can never stomach girly talks or such. And the one girl friend she finally got, turned out to be same. Sandy was much like her to learn anything new.

In fact they both learnt and did lot of things that girls are expected not to do. Thoughts were distracted with the scenes that were unfolding. As in a movie, in a slow motion things started happening. She saw Ketan and Shan, her best buddies, hugging each other. What must have been some 12 years of lost years, was recollected in that tight hug of lost brotherhood, she guessed. They last saw each other at her wedding, an occasion they both forgot having attended.

The small reunion was quite an emotional outburst, but each one carried himself splendidly by not showing their feelings out. Maya did not think she would cry but she did. Good thing none saw her as they were so busy trying to come in terms with their own feelings. When there was a lull interim to catch their breaths, Maya took out a scrap book out to show her friends. She was the one with the muse among the lot. As she took it out, she remembered the many occasions she had flipped through those papers, remembering all those forgotten years of childhood. She had painted and penned words, expressing how it felt all those years ago.

The painting and the words were meant to be a gift to her friend, but never gave! She always wondered if she would ever have remembered if not for these lines.

"So, we are parting to enter the realm of mere mortals.
No doubt, even as I pen these lines, many will be paying you obsequious tribute.
Toadying, however, would be most unbecoming of our clan.
So, I shall bid you a more realistic farewell.

Well maybe I am just dreaming that we are parting but I know dreams come true
And I am still here believing that we will be pals for ever.
I am sure that you will not do too badly given you contacts.
And I am sure I am dreaming we are parting, only to meet in the next world!
Good Bye to you my loving Friend

F: Field of love!
R: Root of joy!
I: Island of God!
E: End of sorrow!
N: Name of hope!
D: Door of understanding!
is the miracle called friend, so keep in touch friend....

Hope you wouldn't forget me!
I wouldn't wish you success or all the best because I know you will come out with both of them
Miss you Friend!"

She showed those papers to the rest and then hastily put them back in, as she could sense couple of them were gearing up to tease her!

Slowly things were getting back to normal. Each one trying hard to come back to the present. The stories that surfaced, the jokes that were shared again, almost made them think they were back in their classroom.

Her friends always proved the statement wrong that backbenches were not the academic lot. Yes her friends were the rowdy lot yet brilliant folks, who always competed in coming first in the class. Yet when something notorious happened, teachers for sure knew where to point fingers.

Maya felt herself jolted to present and saw her friends in a different eye. Years have had its effect on some, on some it left unruffled. Some of them were still the same old buddies, who always had a protective scarf for her. On some, time had drastically left its imprint. She struggled to tuck in her emotions and tried concentrating on what the topic on discussion was. She heard words like reunion and calling folks. Now that really got her attention. It took her a moment to understand that everybody wanted a reunion of the batch.

The fever really caught on and all were eager to get it done. There was so much enthusiasm to meet all the classmates. They decided on a date and promised to make it happen.

By the time Maya came back home, she was exhausted. As she stepped in, her kids came running to climb on her. She knew they must be hungry and she was yet to get the dinner ready. The kids love eggs and that was the easiest to make she decided. Then she remembered Egg Bhurji. She wondered why every time it comes to her friends, she ends up thinking about Eggs. As she said Egg Bhuji is something Dev would never eat or rather she has never seen this being made in what must be some 25 years.

In the initial years of marriage, when she wanted to impress Dev with her cooking, she asked him his favorite dishes. The conservative eating habits that he has, he said he would must rather disclose the dishes he will never eat. Bread Omelette and Egg Bhuji topped the list. Maya remembers how shocked and surprised she was, hearing him say that he detests those two dishes. She confessed her closet love for these two dishes and the many memories associated with those two.

Well it can't be Egg Masala again, so be it Egg Bhuji and declared that in memory of meeting her friends, she was going to make that for dinner. Looking at the way she looked, it was obvious to Dev that she wasn't about to change her thought.

Egg Bhurji
Tying around her apron, she stepped into the kitchen.

She quickly set the eggs for boiling for the kids and took out onions for the bhuji.

Out came a non stick pan,  and she doused a ladle with oil, quickly greased the surface. With the expertise of dicing the onions to the minute possibility, the onions met it's fate. She checked if she had enough green chilies to raise the hair up. After all this was just for Dev and he is a hot person.
She dropped the onions and on high sauteed them to golden, then went in the finely chopped green chilies with a dash of salt. She always remembers how Dev is particular about salt ending up as a mass in Omelette.  

It struck her that she had to get the dough ready for the rotis. Remembering the dough she had refrigerated that morning, she took it out to defrost.
The pan was simmered and she was hoping the onions would get burnt! The dough was still little hard, and she added couple of oil drops and knead again. The tawa was brought out of its hiding and sat on hot flame. It was opposing that last minute work of course.

Maya had to work on the dough to get them rolled out and cooked. She removed the lid to see that onions were nicely browned and with a quick swirl, the eggs were poured in. 
She had to be swift to get the onions coated with egg and she scrambled the eggs and added handful coriander leaves.
With the wooden spatula, she broke the eggs apart and simmered again.
Within seconds the bhurji was all done.
It wasn't complete with those green garnish, so she did.
The rotis were done, so was the Egg Bhuji.
Dev was entertaining the kids while she got the dinner ready. She set the table and called out everybody. There was an instant jubilance that came out! Dev looked up to see her pensive, he knew Maya was preoccupied and left it at that.

As she was serving the Egg Bhuji, she thought how symbolic it is. The many years that passed were invisible. She was back with Amma serving her her favorite meal. Though she was just a phone call away, it felt the years have gone so beyond her reach to feel them and they engulfed her all over again.

Somewhere she could hear the shrieks of kids reaching her ears, with a smile she opened her eyes to see fond eyes looking at her back...

Maya realized she has all the time on earth to update Dev about her reunion, it was time to hit the bed right now!

****************************************
To be continued...