Paneer Chettinad

This week did not start off well as I woke up to see that my fridge refuses to cool and while the technicians come in I decided to make the best of the ingredients that’ll rot in no time. Looked into my fridge and found a pack of paneer, some coriander leaves, few sprigs of curry leaves, butter, few tomatoes, milk, cheese, some grated coconut and ginger garlic paste. I managed to use most of them and the rest I put away in my friendly neighbour’s fridge. ‘Paneer Chettinad’, sounds weird.(I know) But I tried this crazy combination and I must say, it tasted quite good. It is paneer (which I always thought is not so southy) in a completely South Indian gravy.

Preparation time: 10-15minutes
Cooking time: 30-35minutes
Serves: 4-6

You need:

200gms paneer
1tbsp butter
2 tsps cooking oil
1 large onion (chopped fine)
8-9 sprigs of curry leaves
3 medium tomatoes (chopped fine)
1 tsp chilli powder (alter according to your taste)
½ tsp turmeric powder
salt to taste
juice of half a lemon
2tsp ginger garlic paste
water as required
1 tbsp poppy seeds (khus khus)
2tbsp cashew nuts

For garnishing:
coriander leaves (chopped fine)

For the chettinad masala:

2tsp coriander seeds (dhania)

½ tsp cumin seeds (jeera)
1tsp fennel seeds (saunf)
3-4 whole red chillies
3 green cardamoms
1 inch cinnamon
3-4 cloves
½ cup grated coconut

Step-by-step:
Soak the poppy seeds and cashew nuts in a little hot water for 10-15 minutes 

Cut paneer into 1 inch cubes. Heat butter in a pan. Fry until you get a light brown colour on all the sides Drain the paneer pieces on to a kitchen towel and immediately drop them into bowl of warm water (this will keep the paneer soft) 

Let us now make the chettinad masala. In the same pan, add the coriander, cumin and fennel seeds, red chillies, cloves, cardamoms, cinnamon and grated coconut. Stir fry for 3-4 minutes till the aroma is released. (Do not over brown them, always toast over low flame)

Grind the masala to a smooth paste with the ginger garlic paste, soaked poppy seeds and cashew nuts (add water if required to get a chutney consistency) 

Heat oil in a non-stick pan, add the chopped onions. Fry till golden brown 

Add the curry leaves and the ground paste. Fry for 2-3 minutes 

Now add the chopped tomatoes, chilli powder, turmeric powder and salt. Cook for about 10 minutes on medium flame till the tomatoes are soft and mushy 

At this stage, add the required amount of water (add more if you want a thinner gravy)
Squeeze the lemon juice, add the paneer and allow it to boil.Cook for 4-5 minutes 

Garnish with chopped coriander leaves

Serve hot with phulka/chapathi / paratha

Try it out and don't forgot to drop comments here...

Yours tastefully!!

Egg and Potato curry

Eggs in any form are a treat and with a combination of potatoes…it gets irresistible. I have used potatoes with mutton and chicken but with egg, it’s the first time. I’m sure this one too will be yummy. I am always 'egg'cited to try something new.

Preparation time: 10-12 minutes
Cooking time: 30-35 minutes
Serves: 2-3

You need: 

3 eggs
4 medium potatoes
4tsp cooking oil
1 big onion (chopped fine)
2 sprigs of curry leaves
1 green chilli (slit)
5-6 red chillies (change according to your spice tolerance)
2 tbsp coriander seeds
½ tsp turmeric powder
3tbsp grated coconut
Water as required
Salt to taste
1tsp vinegar

For tempering:
2tsp cooking oil
8-10 finely chopped shallots (pearl onions)
1/2 inch cinnamon (dry roasted and powdered)
4-5 cloves (dry roasted and powdered)
2 sprigs of curry leaves

Step-by-step: 
Hard-boil eggs. Crack, cool, peel off the shells and keep aside 

Peel the potatoes, cut into quarters and immerse in cold water (water helps to retain the colour) 

Roast the red chillies, coriander seeds and turmeric. Add the coconut once you have turned off the flame. Grind to a smooth paste 

Heat oil, add the chopped onions, a slit green chilli and the curry leaves (hmm…now the curry leaves will make your kitchen smell lovely) 

When the onions turn transparent, spoon in the ground mixture and fry well. (Once you have transferred all the masala, clean up your mixer jar with a little water and keep aside) 

As the masala gets fried, it will start sticking to the pan. Now add the masala water and give it a good stir[technique huh:) ]

Add the potatoes, salt and water and cook till the potatoes are tender 

Put in the eggs, cut into halves and add vinegar
Remove from the fire 

In a small pan add oil and fry the finely chopped shallots till they turn golden brown 

Sprinkle and stir in the powdered cloves and cinnamon(make sure you stir on low heat to avoid burning the spices). Add curry leaves and pour over the curry 

I made this curry for lunch so it was served with steamed rice but it goes well with chapathi, kerala parota or appam too.




Isn't that a cute dish??? now try it, write in and tell me if it was good or 'egg'cellent 

Keep smiling:)

Yours Tastefully!!

Channa Masala / Chole masala

What comes to your mind when you think of Channa?...yes!! the yummy channa batura. In my childhood days, my mother used to make poori channa for most of our family gatherings or birthday parties (on demand of course). But now since my hubby and I are on a diet (trying to be very strict), we have opted for phulkas instead of the batura/poori. But it’s such a delicious dish that you can eat it with just anything…phulka, poori, pav, chapathi, batura, bread, parathas,… Now let’s move on to the easy and simple channa masala recipe

Preparation time: 10minutes (plus time for soaking channa)
Cooking time: 30-40minutes
Serves: 5-6

You need:

2 cups kabuli channa (chick peas)
2 medium sized onions (chopped fine)
2 big tomatoes (chopped fine)
2 green chilies (slit into half)
2 tsp ginger garlic paste
3tbsp oil
1 tsp red chilli powder (alter according to taste)
½ tsp turmeric powder
½ tsp cumin powder (jeera)
½ tsp fennel powder
1 tsp chaat masala
1 tsp garam masala
1 tsp channa masala
¼ tsp asafoetida (hing)
salt to taste
water as required

For garnishing:
Coriander leaves (chopped fine)
Juice of half a lemon

Step-by-step:
Soak channa overnight or for at least 8 to 10 hrs. (If you don’t have much time and you have very little quantity of channa, just fill a thermos flask with some hot water, add the channa and it’s ready in half the time) 

Heat oil in a pressure cooker and add the finely chopped onions. Once they begin to change colour, add the ginger garlic paste. Fry it the paste loses its raw smell. Now add the chopped tomato and fry again 

When the oil separates from the tomato mixture add red chilli powder, turmeric powder, cumin powder, fennel powder, chaat masala (1/2tsp), garam masala (1/2tsp), channa masala, asafoetida and salt. Fry for 5 minutes in low heat. Chop and add the fresh coriander stalks


Check the salt and spice and adjust accordingly 

Add the kabuli channa and give it a good mix 

Pour enough water to cover the channa and pressure cook for 5-6 whistles -It should become soft but not mushy (after the 2nd whistle, it starts smelling divine) 

Turn off the heat and sprinkle half a tsp each of chaat masala and garam masala 

Squeeze the juice of half a lemon and garnish with chopped coriander leaves 

Serve piping hot with roti/bread of your choice and some chopped onions

Enjoy your evening!!

Yours tastefully!!

Mutton chunks in black pepper sauce with butter garlic rice

I’m back with a heavy heart ‘cos I've to start all over again. My operating system crashed and I lost all my recipes and pictures attached. But I said “what the hell, let me make them all again!”:(

It’s a Sunday, and this morning my hubby walked up to me and said that he wants to gorge on mutton in a brown colour gravy with some rice. And this is what I stirred up.

Let me start with the mutton chunks in black pepper sauce,

Preparation time: 10minutes
Cooking time: 30minutes
Serves: 3-4

You need:

500gms of boneless mutton (cut into 1 inch chunks)
1tsp of black pepper powder (preferably fresh)
salt to taste

For the sauce:
1tsp black peppercorns
½ tsp black pepper powder
½ tsp garlic paste
½ tsp ginger paste
1tsp soya sauce
2 tbsp cornflour
1tsp vinegar
1tbsp olive oil (or sunflower oil)
 For garnishing:
5-6 stalks of fresh coriander (save the leaves to garnish the rice)

Step-by-step:
Cook the mutton chunks with a tsp of pepper powder and a tsp of salt for 4-5whistles (if you can marinate for at least half an hour before cooking, nothing like it!) 

While the mutton’s getting cooked, let’s make the sauce 

In a thick bottomed pan (preferably non-stick), add a tbsp of oil. Once it’s hot, reduce the heat, add the ginger, garlic pastes and the black peppercorns

(Yes…I love that smell too) 

Cook till the pastes change colour

Now add the black pepper powder, soya sauce, and vinegar. Stir on low flame for a minute
Strain the cooked mutton and keep aside 

Add 2tbsp of cornflour to the mutton stock and pour this mixture into the sauce. Allow the sauce to thicken. 

Taste the sauce for spice and salt (You don’t need to add salt since the soya sauce is already added) 

Throw in the mutton chunks and cook for another minute 

Garnish with finely cut fresh coriander stalks

You can have this dish with bread too, but I prefer rice for a Sunday lunch. Here’s how I made the butter garlic rice

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-5

You need:

6-7 pods of garlic (crushed)
2tbsp of butter
1tbsp olive oil (sunflower oil)
2cups of long grained rice (I used basmati)
1 chicken stock cube (maggi) or 4 cups of chicken stock

For garnishing:
2tsp butter
3-4 pods of garlic (julienned)
coriander leaves

Step-by-step:
Wash and soak rice for 10minutes 

In a flat vessel, add the butter and oil. (Keep on low flame to avoid burning the butter)

Add the crushed garlic and fry till they turn brown 

Drain the rice and add to the buttered garlic. Fry for a minute 

Pour in the chicken stock, once it starts boiling, cover and cook for 10minutes or till the rice is done. (The ready made chicken stock cubes already have salt so check before you add more) 

In a small frying pan, add butter and garlic. Fry till the garlic turns brown. 

Pour on to the rice. Chop the coriander leaves and decorate your rice. 

Serve hot with mutton chunks in black pepper sauce

 Have a great Sunday!!

Yours Tastefully!!

Capsicum and grape salad – zero oil cooking

I've heard a salad every day is nourishing and healthy. Since salads are very filling, eating one prior to your main course will reduce the number of calories you end up consuming…(I know you’ve heard enough of that)….I’m also not a salad lover, but lately I’ve started including a salad with every meal. Mostly when I make French/Italian food( or when I begin to feel guilty). It’s interesting to make your own salad (like this one) by mixing coloured vegetables or fruits of your choice(they look lovely and are yummy too). We just need to develop the taste… So bring out your cutting boards, knives and bowls and start making this tri coloured salad!

Preparation time: 10minutes

Cooking time: nil

Serves: 2

You need:

½ green capsicum               

½ yellow capsicum

½ red capsicum

15 green seedless grapes

lemon- half

½ tsp sugar

salt to taste

½ tsp pepper powder

½ tsp chaat masala powder

Step-by-step:

• Cut the capsicums (green, yellow and red) and grapes into small cubes
• In a bowl, mix the cubed capsicums and grapes.
• Add the salt, sugar, pepper powder and chaat masala
• Squeeze the juice of half a lemon and give it a good mix

Variation: If you don’t like the taste of raw capsicum, fry them in a tsp of olive oil and follow the same process (but that’s no more zero oil cooking)

Serve within half an hour or chilled

Cheers to one more step towards being healthy..

Yours Tastefully!!

Home made garlic bread (never been so easy)

I have always loved garlic bread and I never miss ordering garlic bread sticks with a pizza. The best garlic bread is usually almost bathing in butter but if you are looking for an easy garlic bread recipe that’s healthy too, here it is…

Preparation time:  10 minutes

Cooking time: 5-6 minutes

Serves: 5-6

You need:

A loaf of French bread           

1 tbsp olive oil

5 tbsp butter

5-6 tsp of garlic paste

5-6 pinches of dried herbs (I use basil or oregano)

Salt to taste (if you are using unsalted butter, I used salted)

Step-by-step:

• Preheat oven to 170⁰ C
• Cut the bread into two halves and cut each loaf horizontally

• Melt the butter (if you are melting the butter in the microwave, make sure you don’t let it boil 'cos it'll spoil the taste)
• Mix the garlic paste and olive oil into the butter
• Transfer the bread on to a chopping board and cut into thick slices (cut into stips if you like garlic bread sticks)

• Spread the butter garlic on both sides of the bread
• Spinkle salt this stage( if you are using unsalted butter or if you like it with extra salt)
• Crush the dried herbs and sprinkle all over it (look at it....it I can’t wait anymore)
• Take a baking dish, place a sheet to aluminum foil on it
• Bake for 5-6 minutes (at the same temp), until it's lightly brown on top
• Carefully remove from the oven and let it cool for about 2-3 minutes

That’s it! Your homemade garlic bread is ready!!

Variation: If you want a cheesy garlic bread, add some mozzarella cheese to the bread before you bake it

Yours tastefully!!

Sending this to Srivalli's Breakfast Mela.

and  "Dish Name starts with H" hosted by Akila's kitchen


and “food for little champs" hosted by Indu get cooking (Indu Mathew) 

Chocolate dipped strawberries -for my valentine

“I don't pretend to know what love is for everyone, but I can tell you what it is for me; love is knowing all about someone, and still wanting to be with them more than any other person, love is trusting them enough to tell them everything about yourself, including the things you might be ashamed of, love is feeling comfortable and safe with someone, but still getting weak knees when they walk into a room and smile at you.” – Anonymous

Today is Valentine’s Day. Another occasion to tell my hubby how special he is to me. For a surprise dinner, I’ve planned to make garlic bread, Spanish omlette, a salad and …chocolate dipped strawberries for dessert (the best part of a meal).

Take a look at how I made the dessert and the dinner recipes will soon be posted.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2

You need:
12 fresh strawberries with leaves            

40gms of white chocolate

20gms of dairy milk chocolate (brown)

Step-by-step: 

1. Wash the strawberries gently under cold water. Do not remove the leaves but make sure it’s washed thoroughly; dry them using a paper towel and set aside
2. Break the white chocolate bars into a bowl and put them in the microwave for 30-40secs on high. If your chocolate is nice and smooth when you stir it, then go ahead and get ready to dip, if not put it back in the microwave for another 30secs and stir again
3. Once the chocolate is ready for dipping, take a tray and place a piece of foil on it
4. Take each strawberry, hold it on the top (be careful not to tear the leaves), dip it in the chocolate making a circular motion, take it out, twist it so the chocolate is well coated, now place it on the foil. Make sure you dip only 3/4th of the strawberry in the chocolate
5. Keep it aside for 5mts (in room temp)
6. Follow step 2 with the dairy milk chocolate bars (brown)  
7. By the now, the white chocolate coating will take shape on the strawberry. Take the white chocolate coated strawberry and dip it in the chocolate sauce(brown) till it half coats the white chocolate (wow…don’t they look elegant!)
8. Follow the same method for the rest of the strawberries and refrigerate. Let it set for 30mts to an hour.

Serve with lots of love…

I hope you enjoyed making the chocolate dipped strawberry for your sweetheart!!

Happy Valentine's Day!!

Yours tastefully!!

Avarakya upperi / Indian broad beans stir fry

Yesterday, for lunch, I made a spicy and delicious stir fry which is simple, healthy and makes a yummy side with rice and sambhar. It’s a very malabari style of making avarakya upperi (also called amarakka/ amarakya in some parts of Kerala / widely known as Indian broad beans).

Preparation time: 10 mts                                                                          

Cooking time: 10 mts

Servings: 3-4      

                                 

You need:

1/4kg avarakya / Indian broad beans                                        

1 onion julienned (cut into long thin strips)                                                

1 tsp red chilly powder (add more if you like it spicy)

1/4 tsp turmeric powder

salt to taste

2 tbsp vegetable oil

For garnishing:

1 tbsp coconut oil (optional)

Step by step:

• Wash the beans thoroughly, trim the edges, de-string, tear each one into two pieces (very important or you'll find slimy worms in your dish) and chop them into 1/2" pieces. Wash them again (in warm water with a pinch of salt).You can include the seeds too for the masala    
• Transfer the chopped avarakya in to a glass bowl and microwave (high) for 10mts (like I do) or cook the chopped avarakya with about half a cup of water in a closed pan until soft. If it’s watery remove the lid and cook on high flame...ensure the avarakya is now completely dry
• Heat oil in a kadhai, add 2 tbsps of cooking oil, now add the julienned onions and stir on medium flame for 4-5 mts /till the onions turn transparent
• Add the spice powders and salt (remember to switch on the chimney/exhaust fan before the powders go in to the kadhai) fry for 2mts
• Throw in the cooked beans and stir for about 5mts till the masala is well coated on them. Turn off the flame
• Now drizzle a tbsp of coconut oil for that extra oomph  (hmmm.....love the smell of coconut oil)

It goes well with rotis too...

  

Enjoy….tell me if you liked it or even if you didn't!!

Yours Tastefully!!

Gajar Ka Halwa – the first dessert I remember making on my own!

Delicious, sweet, colourful... this dessert needs no introduction. Writing this post got me a lot nostalgic and reminded me of the days when I started testing my culinary skills…..the guinea pigs were my lovely parents and my darling brother….I started trying recipes on my own when I was in school.…..my parents always encouraged me, loved anything that I tried and my brother used to clean the pot but was also my best critic…….

There you have it; my first dessert

Preparation time: 10 minutes                                          
Cooking time: 40 minutes
Servings: 7-8

Ingredients:                                                        

                                    

700gms /4 cups red carrot peeled and grated
½ litre milk
2 cups sugar (depends on your taste)
200gms khoya / mava
4 tbsp ghee

For a garnish:
1 tbsp ghee
15 Cashew nuts(broken in to halves)
15 Almonds (soaked in hot water, peeled and sliced)

Step-by-step:

• Peel, wash and then grate carrots

•  In a non-stick kadhai, add 4 tbsps of ghee, fry the cashew nuts and then the almonds. Once they are slightly brown, keep them aside (hmm…smelling good!!)
• Add the grated carrots in the remaining ghee now and fry till the carrots start losing the raw smell (and how do you check???...hey…just keep smelling it)
• Pour the milk, once it's boiling reduce the flame, cook for about 20 minutes or until the milk is completely absorbed
• To this, add sugar and keep stirring on medium flame (Adding sugar will make the halwa watery. So continue cooking till it’s soft and dry)
• Add khoya. Cook on medium flame (approximately 15 minutes), stirring constantly
• Turn off the fire when the halwa is still moist
• Transfer in to a serving dish
• Pour a tbsp of ghee on the top
• Garnish with sliced almonds and cashew nuts

Serve it hot with a dollop of vanilla ice cream or refrigerate and serve chilled...

                                  

My son loved it.......so I had a winner on hand today.

Go ahead...... give it a try!! And don't forget to write in your experience!!
Sending this recipe to “food for little champs" hosted by Indu get cooking (Indu Mathew)

Yours Tastefully!!

Dal Fry !!

As simple as it can get...
 
An easy and basic dish that’s probably a part of everyday dining. Made in a jiffy and hassle free, I always make sure that at least one cup of cooked toor dal is stocked in my fridge (Now that’s a free tip!)

Preparation time: 10 mins
Cooking time: 10 mins
Servings: 2-3

Ingredients:                                        

1 cup of toor dal
1 medium sized onion (chopped fine)
3 pods of garlic (crushed)
1 green chilli (slit lengthwise)
1 medium sized tomato (chopped fine)
1/2 tsp of turmeric powder
1/2 tsp chilli powder
2 tbsp of cooking oil
salt as per taste
Water (if required)

For tempering:
½ tsp of cumin seeds
½ tsp of fennel seeds For garnishing:
2 tbsp of fresh coriander (chopped fine)

Step-by-step:
 Wash dal thoroughly. Add 2 cups of water and pressure cook (I usually d0n’t go beyond 2 whistles so that it’s cooked but still has the moisture and is easy to mash)

 While the dal cools down, chop up the onions and tomatoes, crush the garlic pods and slit a green chilli and keep aside

Once cooled, mash the dal

Now heat 2 tbsp of oil in a kadai or a saucepan. Add the ingredients for tempering

When the seeds start popping, add the chopped onion and green chilli

Fry the onions on low flame for about 2 mins

As the onions get ready, wash and chop the coriander leaves fine for the garnish (Chop the stalks fine and add it to the tomato.. this should enhance the flavour)

Into the kadhai goes the chopped tomato and cook till they are soft. Add the garlic, salt and a tsp of chilli powder and fry for a minute. (Hmmm…savour the lovely aroma of garlic)

Pour in the mashed dal and bring to a boil. Simmer for about 5 minutes. (Add water in the right proportion but make sure it’s not watery )

Garnish it with chopped fresh coriander leaves

Serve hot with phulkas, chapathis or steamed white rice

Write in and tell me how this simple dish made fingers lick...

Yours Tastefully!!

Sending this recipe to Kiran's "Cooking with Whole foods" hosted by "Veggie Platter"