Wednesday, 29 March 2017

Carrot Peas Potato Side Dish

Carrot Peas Potato Side Dish


This is a really famous winter side dish for vegetarians, vegans and is completely gluten free. Popularly known as gajar matar aloo, there are several ways of making this recipe, this is the classic north indian method. This is a simple recipe, you can always add more spices to suit your taste.

Carrot Peas Potato Recipe
Carrot Peas Potato
Preparation Time -10 mins
Cooking Time - 15 mins

Serves - 3 to 4 people as a side

Ingredients:


Carrot - 2
Peas - 1 cup
Potato - 1 large or 2 medium sized
Cumin Seeds - 1/2 tsp
Coriander Powder - 1 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Oil - 1tbsp
Water 1/2 cup
Salt to taste
Dried Mango Powder (Amchoor) - Optional - 1/2tsp
Garam Masala (Optional) - 1/2 tsp

Method:


Wash, peel and chop the potatoes and carrots. In the picture above I have different shapes and size as my daughter loves to find different shapes in her food, keeps her entertained.

Put the pan on high flame add oil, add cumin seeds and let it crackle. Now add the chopped carrot and potatoes and give it a quick stir so that all the vegetables are properly coated with the oil. Cook for 5 mins, now put the gas on a medium flame and add the peas stir for another 2 mins. Add coriander powder, chilly powder, salt, turmeric powder and mix well. Now add half a cup of water and cover the pan with a lid until the vegetables are properly cooked.

Serve hot with Roti, Paratha or Rice.

Tip - You can add dried mango powder and garam masala if making it for adults only.


Sunday, 3 May 2015

SPICY CORIANDER CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week or max 10 days, store in the refrigerator or fridge. 
Serves 2 – 4 people
Duration - 5 minutes

INGREDIENTS:

Fresh coriander 1 bunch or 100gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Salt to Taste
Water ¼ cup

METHOD

In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well. 
You can store it in the fridge for 7 - 10 days.

TIP : To get the nice bright green colour of the chutney add a cube of ice while using the liquidiser.

Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.

MOONG DAL CHEELA (YELLOW LENTILS PANCAKE)


This is a famous starter in India also and falls under the category of Chaat. It is a simple pancake and a good source of protein. Especially good for vegans as you can choose any filling, here in this recipe we have used the most popular filling of cottage cheese (Paneer).
Serves 4
Preparation Time - 15 mins 
Cooking Time - 3 - 4 mins each pancake


INGREDIENTS:

Yellow Split Lentils 1 cup
Salt to Taste
Caraway Seeds (Optional)
Oil for pan frying
Water 1 cup

For The Filing

Grated Cottage Cheese 50 gms
Fresh Coriander finely chopped 2 tsp
Ginger 1 tsp
Red Chilly Powder ½ tsp
Green Chilly finely chopped 1

METHOD:

Wash the lentils several times and soak the lentils in water for an hour. Add the lentils in a liquidiser and grind it to a paste adding little water at a time to make this in a smooth paste.

Take out the mixture in a bowl add salt and caraway seeds.

Mix all the ingredients of the filling and keep aside.

Take a non stick pan and let it heat for 5 minutes on full flame or maximum heat mark. 

Reduce the flame to half, Now Add 2 tbsp of the mixture and using a spoon try to spread it evenly in a circular motion. (Just like a pancake) 

Add oil on the edges of the lentils pancake (moong dal cheela) and little bit on the centre of it, using a small teaspoon. 


Now add the filling and distribute it evenly on top of the cheela, carefully using a wooden spatula pick the cheela from edges and fold.  Serve Hot With Coriander Chutney & Tamarind Chutney

Thursday, 5 February 2015

SWEET TAMARIND CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

Wednesday, 14 January 2015

BUTTER CHICKEN

This one is for all chicken curry lovers. The recipe is quite different from what the name suggests, its one of the most popular north indian chicken dish. This is the traditional recipe therefore requires a little extra effort but its definitely worth the time spent. 

Serves : 2


Cooking time : 1 hour


INGREDIENTS:

250 gms Chicken (Boneless Or With Bone)

For the Marinade:

5 tsp yoghurt
1 tsp oil (can use any type of cooking oil)
1 tsp grated ginger
2 -3 cloves of chopped garlic
1 whole red chilly
4 black peppercorns
1 stick of cinnamon
2-3 green cardamom
1 black cardamom
1 tsp cumin seeds
2 cloves 

Salt to taste


For Curry:

2 tbsp Butter
1 tsp fresh ginger paste
1 tsp fresh garlic paste
1 green chilly sliced
1/2 tsp Red chilly powder

1/2 tsp coriander powder
1/4 tsp green cardamom powder
6 large tomato
2 tbsp tomato puree
3 tbsp cream
1/4 tsp garam masala

1 tsp dry fenugreek leaves
Sugar a pinch
Salt to taste
Cashewnut paste 1 tbsp (Optional)


Method for making Butter Chicken:

  • In a pan dry roast red chilly, peppercorn, cinnamon, cumin, cloves, black & green cardamom. Now grind this to a powder. (You can use coffee grinder else use the powder form of all these spices, dry roast it for 1 min)
  • In a bowl put rest of the ingredients under the marinade section and mix well. Now add chicken & mix again. Cover with cling film & leave it overnight or atleast for 3 hours in the fridge.
  • Put the chicken in a preheated oven of 200 degrees and let it cook for 20 mins at 180 degrees. Make sure you turn the chicken after 10 mins so that its cooked from both sides.
  • Blanch, peel and puree the tomatoes. Keep aside.
  • For the curry heat the pan and add butter and immediately add the ginger & garlic paste.
  • Now add the sliced green chilly. Also add red chilly powder & coriander powder and cardamom powder saute for 30 seconds.
  • Add the pureed tomato and cook on high flame for 10 mins or till the gravy leaves the side.
  • Now add the tomato puree, a pinch of sugar & salt and cook for 5 minutes.
  • Add the roasted chicken pieces and mix well. Cover the pan and cook on a slow flame for 10 mins.
  • Add the cashewnut paste, cook for further 2 mins on slow flame & then add cream and stir well. Cook for another 2 minutes.
  • Now add the garam masala and crushed fenugreek leaves. Mix well.
  • Transfer the chicken to a serving bowl and garnish with chopped coriander leaves and swirls of cream.
  • Authentic North Indian punjabi butter chicken is ready to be served with roti, naan or rice.

Tip :

For the classic smoky effect in your chicken curry, transfer the chicken in a bowl, cover with aluminium foil and pierce it a few times. Using a tong burn a small piece of coal on gas and place it on the foil. Cover immediately with a lid. Place it in the oven for 30 mins at 120 degrees. Remove the foil and be careful when you dispose the coal.  Garnish & Serve Hot.

For a healthier version you can substitute cream with 1 cup of milk (room temperature).

Saturday, 2 August 2014

DAHI RAITA


Cucumber & Tomato Raita

This is a yoghurt based accompaniment extremely popular with Rice dishes in India.

Preparation Time 10 mins
Serves 2

INGREDIENTS

Yoghurt 1 cup
Cucumber Chopped ½ Cup
Tomato Chopped ½ Cup
Roasted Cumin Seeds Powder ½ tsp
Salt To taste

METHOD

In a Bowl Mix All the ingredients together.

Serve as an accompaniment to Rice or along with Dry Vegetable & Roti.

TIP- You can prepare this in advance & Refrigerate for a while. Tastes Best When Served Cold. You can add Onions as well. 

VEGETARIAN PULAO (PILAU)


This is a simple veg rice dish usually served with raita or occasionally as an accompaniment to a mild curry.

Cooking Time 15 mins
Serves 4

INGREDIENTS
Rice 1 cup
Onion 1 Medium (Sliced)
Mixed Vegetables (½ cup include Peas, Carrot, Cauliflower, Cottage Cheese or Potato)
Ginger 2 inch Piece
Garlic Clove 2
Bay Leaf 1
Clove 2
Green Cardamom 2
Black Cardamom 1
Cinnamon Stick 1 small
Salt
Red Chilly powder
Garam Masala
Cumin Seeds 1 tsp
Desi Ghee (Clarified Butter)

METHOD 


Wash Rice Several times to get rid of the starch and then soak it for about 10 minutes.

Heat Ghee in a pan. Add Cumin Seeds, Bay Leaf, Green Cardamom, Black Cardamom, Clove and Cinnamon, sauté for a minute. Then add the ginger, garlic and onions sauté for 2 mins or till the onion changes its color and becomes transparent.

Add the vegetables and the remaining ingredients. Add the water and let it boil for a minute.


Cook On Low Flame for 10 Minutes or till the rice absorbs all the water.

Serve Hot With A Curry Or Raita.

KADAHI PANEER


This is a quick recipe of Indian cottage cheese, full of flavours and is a healthy alternative to the traditional paneer recipes.

 

Preparation Time 20 mins

Serves 2 to 3


INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit
Dry Red Chilly 1
Tomatoes 2 medium sized
Tomato Puree 2 tbsp
Ginger 2 inch Piece
Garlic Clove 2
Salt to taste
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Coriander Seeds 1/2 teaspoon
Karahi Paneer Masala 1 tsp
Garam Masala 1/4 teaspoon.
Cream or Milk 3 tablespoons
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.


METHOD

Cut The Onion in 4 parts and take out each layer. In a pan Heat Oil, Add Coriander Seeds, Cumin Seeds, 1 Dry Red Chilly & Saute. Now Add Chopped Ginger, Garlic, Green Chill, Onion & Sauté for a minute.

Add Bell Pepper & Chopped Tomato Cook for 2 mins. Now Add the Cottage Cheese, Salt, Red Chilly Powder, Corriander Powder, Karahi Paneer Masala & Tomato Puree & Mix Well.

After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add Kastoori Methi & Garam Masala. Mix Well. Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

Sunday, 15 June 2014

SHAHI PANEER


As the name suggests this is a recipe that was extensively used by the royals in India. The rich creamy curry is  made with fresh cubes of cottage cheese. Its an all time favourite for vegetarians and very popular in restaurants.


Preparation Time 30 mins

Serves 2 to 3


INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit
Tomatoes 3 medium sized
Ginger 2 inch Piece
Garlic Clove 2
Water half cup
Green Cardamom 2
Butter 1 teaspoon
Salt to taste
Sugar a pinch
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Garam Masala 1/4 teaspoon.
3 tbsp Cream or Milk (1 cup)
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.



METHOD

Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.

Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.

In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add the paneer just before serving and heat for 2 -3 minutes. Add Kastoori Methi.Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

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