Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts

Methi Matar Malai

By    5:42 PM // 4 comments
Methi Mutter Malai is a rich blend of  cream, green peas, fenugreek leaves flavoured with Indian spices which serves as an yummy accompaniment to rotis, parathas, phulkas. 

 The name of this dish brings back many sweet memories of my vacation time I spent at Nashik some 15 years ago where my aunt's house was located. During one of the vacation period, my aunt [who is a fantastic cook] had prepared this dish and it tasted lip-smackingly delicious. I couldn't resist myself from eating it with hot phulkas and simple pulao. Thanks to her for introducing this rich creamy Mughlai dish. I tried to take the recipe from her verbally but failed to register it properly because of my ignorance about certain ingredients especially Indian spices. And so I managed to carry back only the name of the dish along with me. This dish always topped the list while ordering the menu during our visit to any of the north indian restaurants in India. The interest to know its recipe never peeped into my mind till the time I got to taste it once again,,, home made methi matar mala prepared by my ex-colleague "M" who was from North India. She shared her recipe and luckily by this time, I was knowledgeable about Indian spices. Since then have been preparing it at home, with possible variations depending on the availability of ingredients. I use less of cream and more of either cashew or almond paste to give that creamy texture to this dish. I have prepared this dish using fresh methi leaves as well as kasuri methi [in absence of fresh methi leaves] and we like both the versions. 




Continue Reading »

Adraki Aloo Palak

By    2:16 PM // No comments
Today I am posting one of my favourite dish, Aloo Palak.  This is yet another traditional Punjabi delicacy filled with flavors and packed with nutrition. There are different ways to prepare it. I usually follow the same recipe of Palak Paneer, where I substitute paneer cubes with boiled potato cubes. But when I came across the recipe of aloo palak here, I liked that extra unique adraki flavor given to the dish. With generous amounts of ginger infusing its flavor into this dish, it was a perfect accompaniment to rotis especially at the time when the weather was chilly outside.


Recipe adapted from "Annapurna" by Mangala Barve 


Continue Reading »

Capsicum Paneer paratha

By    9:53 PM // 2 comments
We always want our kids to eat healthy food and kids prefer it to be tasty, irrespective of whether that food is nutritious or not. Thus, this becomes a challenging task to think something new and innovative everytime we pack our kids tiffin. In continuation to my lunchbox ideas for kids, I am back with yet another paratha recipe. I had mentioned earlier paratha is a wholesome meal by itself. Read about savoury stuffed aloo paratha here and sweet stuffed sheera poli here. 

 This time its capsicum paneer paratha. The name must have suggested you by now what's the stuffing that goes in this paratha :). I prepared this for the first time and was eager to see kids reaction. The dish was served as an evening snack with cup of milk to kids and they loved it. Surely this recipe is a keeper.


Recipe credit: Kiranmayi Kamath


Continue Reading »

Panchmel Dal

By    10:00 PM // 4 comments
Panchmel dal is a traditional dish from State of Rajasthan. "Panch" is a hindi word which means five and the preparation contains combination of five lentils[dals] tempered with spices, and so the name "panchmel dal"

 Dals are known to be an excellent source of proteins as well as rich in vitamins and minerals, hence this is highly nutritious side dish that goes well with rice or rotis.
Ingredients 

 1/4 cup tur dal
1/4 cup of whole urad dal
1/4 cup moong dal
1/4 cup of masoor dal
1/4 cup chana dal
1 cup finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin seeds
1-2 red chilies
A pinch of asafoetida
1 bay leaf
3-4 cloves
3 green chilies chopped
1 tsp ginger grated
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp lemon juice
1-2 tbsp finely chopped coriander leaves.

Method:

 Wash and soak the dals for 30 mins. Drain and pressure cook in 3 cups of water with turmeric powder and oil for 3 whistles or till the dal is done.

 Heat oil in a pan. Add cumin seeds. Once the cumin seeds splutter add red chilies, hing, bayleaf, cloves. As the dry spices start to change its color add chopped green chilies, grated ginger and saute it for a minute. Reduce the flame. Add cumin powder, coriander powder and red chili powder. Add chopped tomatoes and cook it on low flame till oil surfaces. Add cooked dal, salt, and water if required to adjust the consistency. Cook for 5 mins. Add garam masala, lemon juice and simmer for few more minutes. Switch off the flame and garnish with coriander leaves. Serve it hot with roti or rice.

Sending this post as an entry to Gujarati Zaika for Dish it Out event 

Happy cooking !

Continue Reading »

Palak Paneer

By    10:43 PM // 2 comments
Palak paneer is a popular North Indian vegetarian dish that consists of paneer [cottage cheese] cooked in spinach puree and mildly flavored with Indian spices. I am sure, those who love Indian foods and have visited North Indian restaurants or Dhabas [the road side Punjabi dhabas are known to specialize in its preparation] have probably not missed their chance to taste it. 

 This dish is rich in protein, calcium and iron. The super color contrasts of green spinach with white paneer makes it look tempting. Traditionally, this dish is served as an accompaniment to rotis, naan, pulao or plain steamed rice and the combination tastes delicious.



Ingredients

2 bunches palak 
200 gms paneer [Frozen ones, soften them by soaking it in warm water]
2-3 green chili 
1 large Onion , finely chopped
1 large tomato , finely chopped
1/2 inch cinnamon stick 
2 tsp grated ginger garlic
1/4 tsp kasuri methi 
1/2 tsp cumin powder
1/2 tsp coriander powder 
A  pinch of turmeric
1 tsp garam masala 
2 tbsp cream
1-2 tsp lemon juice 
Salt as per taste
1 tsp sugar 
1 ½ -2 tbsp oil 

Method:

Bring the frozen paneer cubes to room temperature. Wash, rinse spinach in running water. Remove the thick portion of the stem. [You can follow any method to clean it but make sure to clean it well from all dirt]. Roughly chop the leaves. 

Blanch it in hot water with sugar. Now drain and put the leaves in a bowl containing ice cold water [ adding sugar and ice cold water helps to retain the green color]. Collect the drained water* in separate bowl, add paneer cubes and keep it covered. This will soften the cubes. 

 Blend the blanched palak with finely chopped green chilies to a smooth puree.  Heat oil in a deep pan. Add dalchini, stir it for few seconds. Add finely chopped onion, grated ginger garlic and saute it till the raw smell goes and onion turns golden brown. Add coriander powder, cumin powder and pinch of turmeric and saute it again on low flame for few seconds taking care not to burn it. Add finely chopped tomatoes, salt and cook till they become soft. Crush the kasuri methi between your palms and add it to the  pan. Once soft, add the spinach puree, little amount of drained water * [to adjust the consistency of gravy], cream and allow it to cook on low flame. 

 Squeeze the paneer cubes, add it to the pan and gently mix it. You can crumble few pieces of paneer before adding it to gravy. Simmer it for a minute. Sprinkle some garam masala, squeeze some fresh lemon juice and mix it. Switch off the flame and transfer it to serving bowl. Serve hot with rotis or rice.



In the above pic you see toasted bread slices.  I place the gravy between two slices of bread, making it easy for my kids [especially my younger one who insists on eating by himself] to have it,  and less cleaning work for me after they finish :D

 Note: You can shallow fry paneer cubes on a flat griddle before adding it to the gravy. You can subsitute paneer with potato cubes or tofu.

 Happy cooking!
Continue Reading »

Baby Corn Paneer Masala

By    1:47 PM // No comments
Today's recipe is tried from JustIndianFood.com by Aparna Kamath with little adaptation as per the availability of ingredients and to suit the family requirements.


 Ingredients:

Baby corn 300gms [I used canned ones]
Paneer 100gms [ I used frozen paneer cubes]
Tomatoes 2 
Onions 1
Cashewnuts 1 1/2tbsp
Ginger 1/2″ piece
Garlic 4 cloves [ I used 1 1/2 tsp of ginger garlic paste]
Chilli powder: 1/2 tsp
Turmeric powder: 1/2tsp
Amchur (dry mango powder): 1/2 tsp
Garam masala: 1tsp
Coriander leaves: chopped 2 tsp
Salt to taste

Method
As written by Aparna Kamath on her blog
Wash the baby corn and cut into half if big. Cut the paneer into half inch cubes and fry on a tava without using any oil. [I omitted this step and kept the frozen cubes in MW for 2 mins]. Roughly chop the tomatoes and onion. Grind to a fine paste. Grind the cashewnuts to a fine powder, separately. Heat oil in a pan and add the ground onion tomato paste, ginger garlic paste. Fry on a low flame until the raw smell goes. Add the chilli powder and turmeric powder, along with the baby corn. Fry for a few minutes. Add the cashew nut paste and the paneer. Dilute with water to desired consistency. Sprinkle garam masala, amchur and add salt as required. Garnish with finely chopped coriander leaves and serve with rotis or parathas.


 Aparna Kamath who has masters in food nutrition and dietetics says paneer (cottage cheese) is a good source of protein for vegetarians. It is also rich in calcium. Baby corn is a good source of vitamins and minerals, besides being low in calories and cholesterol.  It is also a good source of fibre, helping to relieve constipation, The cashew nuts can be avoided for those on weight reducing diets, diabetes and cardio vascular diseases.

Continue Reading »
Subscribe to: Posts (Atom)