Methi Matar Paneer (Fenugreel leaves with Peas and Paneer)

Methi matar paneer is full of flavor and texture and is a fantastic vegetarian main course. This recipe is inspired from a north Indian classic recipe matar paneer. But adding fresh methi leaves gives this dish a different aroma altogether. You can add fried paneer cubes to maintain its shape. But I like to add it as it is. Adding almonds is optional. I prefer to add it as it gives a smooth, creamy and rich texture to this dish. You can use cream or milk. Here I have used milk in this recipe. This dish goes really well with chapati, jeera rice, ghee rice or basmati rice.

 

 

 

Ingredients:

1 bunch fenugreek leaves/methi
1 cup fresh or frozen green peas
200 grams paneer
3 tbsp. oil
12 almonds
1 large onion, roughly chopped
4 large cloves of garlic, peeled and roughly chopped
1" piece of ginger, roughly chopped
1/2 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 large tomatoes, roughly chopped
1 tsp. tomato paste ( use only if the tomatoes are not sour enough)
Salt to taste
1/2 tsp. garam masala powder
3/4 cup of milk
Pinch of sugar (optional)

 

Directions:

 

Wash fenugreek leaves and chop finely. Keep it aside.

Thaw frozen peas and keep it aside. If you are using fresh peas, pressure cook by adding some salt until soft.
Cut paneer into desired shape and keep it in some warm water.
Grind ginger and garlic to a smooth paste.
Heat 2 tbsp. oil in a pan. Add almonds and onions and sauté until the onions turn translucent.
Add ground ginger and garlic and sauté until the raw smell is gone.
Add turmeric powder, red chilli powder and coriander powder. Mix well. Cook for 30 seconds on low flame.
Add salt, tomatoes and tomato paste, if using. Mix it well. Increase the heat to medium and cook until soft. Add some water to prevent the spices sticking to the bottom of the pan.
Allow the mixture to cool down. Put it in a blender grind to a smooth paste.
Heat remaining oil in the same pan. Add chopped fenugreek/methi leaves and sauté until it wilts.
Add ground onion tomato paste and mix well.
Add milk and mix well. If you find the gravy is too thick add some water.
Add peas and bring the curry to a boil. Cover and simmer for 10 minutes.
Add paneer cubes, garam masala powder and a pinch of sugar.  Mix gently as the paneer tends to break. Continue to cook for 5 more minutes until everything comes together.
Serve.

 

 

Dal Fry

 This is a classic dal recipe. It is absolutely wonderful and easy to make. I learnt this recipe from my sister in law Shilpa Shenoy.

 

 

Ingredients:

 

1 cup toor dal
Salt, to taste
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, finely chopped
3 large cloves garlic
1" piece ginger
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 med. tomatoes, finely chopped
1/2 tsp garam masala powder
8-10 springs coriander, chopped

Directions:

Wash and pressure cook dal by adding water and salt for 4 whistles or until smooth.
Grind ginger, garlic and green chillies to a smooth paste by adding some water. Keep it aside.
Heat oil in a pan. Put cumin seeds and allow them to sizzle.
Add chopped onions and sauté until they turn slight golden on the edges.
Add ginger, garlic and green chilli paste until the raw smell is gone, around 45 seconds.
Lower the heat and add turmeric powder and red chilli powder and mix well. Cook for 15-20 seconds.
Add chopped tomatoes, mix well and increase the heat to medium. Cook until the tomatoes turn soft and mushy.
Add garam masala powder and cook until oil leaves the sides of the pan.
Add cooked dal and mix well. Bring it to a boil, cover and simmer for 8-10 minutes. Add chopped coriander and mix well.
Serve hot garnished with some more chopped coriander. Goes well with jeera rice, ghee rice or chapati.




Chettinad Egg Curry

We love eggs in any form in our home. It is one of the most versatile ingredient. I make curries, gravies, biryani, scrambled eggs and omelets with eggs very often. This egg curry is a perfect blend of aromatic Indian spices and it goes really well with rice or roti.

 

 

 

Ingredients:

6 eggs, hard boiled peeled and sliced
3 tbsp. oil
8-10 dry red chillies
2 cloves
1/2" piece of cinnamon
2 green cardamom pods
1/2 star anise
8-10 black peppercorns
1/2 tsp cumin seeds
1/2 tsp fennel seeds/saunf
1 tsp poppy seeds/ khus khus
1 tbsp coriander seeds
1 cup fresh/frozen grated coconut
4 large cloves of garlic
1" piece of ginger
1 large onion, finely chopped
1 spring of curry leaves
1/4 tsp turmeric powder
2 tomatoes, chopped
Salt to taste
1 tbsp freshly squeezed lemon juice
2 tbsp green coriander leaves for garnishing.

 

 Directions:

Heat 1 tbsp oil. Add dry red chillies and roast them until they puff up and becomes crispy. Take out on to a plate and keep it aside.
In the same pan, put cloves, cinnamon, cardamom pods, star anise, black peppercorns, cumin seeds, fennel seeds, poppy seeds and coriander seeds and roast until nice aroma comes out and the spices turn light golden. Add grated coconut and roast until golden. Allow it to cool down. Grind everything to a slightly coarse paste by adding roasted chillies, ginger, garlic and some water.
Heat remaining oil in a pan. Add onions and sauté until golden. Add curry leaves and turmeric powder and mix well.
Add ground paste, chopped tomatoes and salt and mix well. Bring it a boil, cover and simmer until the oil starts to leave the masala.
Add water to get a medium thick gravy. Bring it to a boil and simmer for 5 more  minutes until everything comes together.
Add boiled egg slices and cook for another 2-3 minutes. Switch off the flame and add lemon juice and half of the chopped coriander. Mix well.

Serve hot, garnished with remaining chopped coriander.

 

 



Spicy Prawn/Shrimp Curry

               I am a great fan of prawns. I do find peeling and deveining prawns a bit difficult. But once it's done, making a curry is very easy. It gets ready in no time.
              This spicy prawn curry is my family's favorite. It goes really well with some rice and dal or fish curry. I got this recipe from my cousin Sangeeta Shenoy who is an amazing cook.

 

 

Ingredients:

500 grams prawns
2 tbsp oil
2 medium sized onions, chopped
4 large cloves of garlic
1" piece ginger
1 spring curry leaves
1/4 tsp turmeric powder
1 tbsp red chilli powder
2-3 medium sized tomatoes, chopped
Salt to taste
1/2 tsp garam masala powder
Salt to taste
3 tbsp chopped coriander leaves

Directions:

Peel, devein and wash prawns and keep it aside.
Grind ginger and garlic to a smooth paste by adding some water. Keep it aside.
Heat oil in a pan and fry the onions till golden brown.
Add ginger garlic paste and saute for few seconds until the raw smell is lost.
Add the curry leaves, turmeric powder and chilli powder. Saute for some more time.
Add chopped tomatoes and salt and cook till mushy and oil leaves the sides of the pan.
Add prawns and mix well. The prawn will release its own moisture, so there is no need to add any water. Once the sauce comes to a boil, simmer and cover for about 10 minutes or until the prawns are cooked.
Add garam masala powder and half of the chopped coriander and mix well. Cook for 2 more minutes.
Serve hot garnished with remaining coriander leaves.





Gobi Manchurian

Gobi Manchurian is one of my favorite Indo-Chinese dishes. You can serve it with any kind of fried rice or noodles. I served it with paneer fried rice.

Ingredients:

1 medium sized cauliflower, cut into florets
4 tbsp all purpose flour/maida
2 tbsp cornstarch
1 tbsp rice flour
1/2 tsp kashmiri red chilli powder
Freshly ground black pepper, to taste
Salt, to taste

For the sauce:

1/2 green bell pepper/capsicum, finely sliced
2 tbsp minced garlic
1 tsp minced ginger
2 green chillies, finely chopped
4-5 spring onions, finely chopped
1 tbsp soy sauce
2-3 tbsp tomato ketchup
1 tsp green chilli sauce
1 tsp corn starch
5 tbsp water
1 tsp malt vinegar
Salt to taste
Oil for frying and deep frying

Directions:

Take all purpose flour, corn starch, rice flour, red chilli powder, salt and pepper in a bowl. Gradually add water and make a thick paste.
Add cauliflower florets and mix well. Keep it aside for 10 minutes.
In a separate bowl, put soy sauce, tomato ketchup, green chilli sauce, cornstarch, water, vinegar and salt and mix well without any lumps. Keep it aside.
Heat oil in a pan. Place each floret that is well coated with the batter into the hot oil. Do not crowd the pan. Reduce flame to medium and deep fry until golden brown and crispy. Remove from the pan and place on an absorbant paper and keep aside.
Heat 2 tbsp oil in a wok. Add spring onion whites and sauté for 2 minutes. Add ginger, garlic, green chillies, green bell pepper and sauté for another 2-3 minutes. The bell peppers should retain their crunch.
Add the sauce mixture and mix well. Once it comes to a boil and the sauce thickens, add fried cauliflower florets and mix well until the florets are coated well with the sauce. Garnish with spring onion greens.
Serve hot.

Paneer Fried Rice

               I tasted paneer fried rice for the first time at a restaurant in Bangalore. My family loves it and I have prepared it many times since then.
               For this recipe, I have used store bought paneer. You can also use fresh home made paneer for making this fried rice. You can use either sona masoori or basmati rice. Refrigerating the cooked rice will prevent it from getting mushy.
I served it with Gobi Manchurian.

Ingredients:

200 grams paneer, grated
1 cup rice
1 Green bell pepper, finely chopped
1 Carrot, finely chopped
1 Onion, sliced
2 Spring onions, chopped
2 tbsp soy sauce
1 tsp malt vinegar
Salt to taste
Freshly ground pepper, to taste

Directions:

Cook rice by adding enough salt and 1 tsp of oil in plenty of water until soft but not mushy. Once cooked, drain the excess water. Once it comes to room temperature, refrigerate for at least 30 minutes.
Heat oil in a wok, add sliced onions and chopped spring onion whites. Fry until translucent.
Add carrots and bell pepper and fry until tender. Add soy sauce, vinegar, salt and pepper. Mix well.
Add grated paneer and mix.
Add rice and toss it well. Cook until the rice is heated through and everything comes together.
Garnish it with spring onion greens and freshly ground pepper.
Serve.

Chickpeas Curry (Chane Ghashi)

Chane ghashi is a classic coconut based konkani dish using garbanzo beans/chickpeas.  It is usually prepared on special occasions like festivals or weddings. You can substitute yam with green jackfruit pieces or potatoes. You can use either black chickpeas or white.

Ingredients:

1 cup chana
1 cup fresh/frozen yam/suran cubes
Salt to taste

For the masala:
1 cup fresh/frozen grated coconut
8-10 dry red chillies, roasted
1 small ball of tamarind or 1 tsp tamarind paste
1/4 tsp mustard seeds

For tadka/seasoning:
1 tbsp oil (preferably coconut oil)
1/2 tsp mustard seeds
1 spring curry leaves

Directions:

Wash and soak chana overnight. Pressure cook chana by adding salt for 3 whistles. Add yam/suran and pressure cook for 1 more whistle.
Grind grated coconut, dry red chilles and tamarind to a smooth paste. Add 1/4 tsp mustard seeds and grind for another 30 seconds.
Pour this masala over cooked chana and combine. Add more water to adjust the consistency of the gravy. Bring it to a boil. Cover and simmer for 10-15 minutes.
Heat oil in a small pan. Add 1/2 tsp mustard seeds. When they splutter, add curry leaves and mix well.
Pour this over the curry and mix well.
Serve with steamed rice.




Puffed Rice Dosa (Charmbure polo)

I got this recipe from the book "the konkani saraswat cook book" by Asha S Philar. I simply love the texture and softness of this dosa. It goes really well with some coconut chutney or sambar or any curry.

Ingredients:

1/2 cup urad dal/split black gram
2 cups rice
1/2 tsp methi/fenugreek seeds
11/2 cups puffed rice
Salt to taste
Oil for frying (you can also use a combination of oil and ghee)

Directions:

Soak urad dal, rice and methi seeds in 5 cups of water for 4-5 hrs. Soak puffed rice separately.

Wash the urad dal and rice. Squeeze out water from the soaked puffed rice. Grind everything to a smooth batter.
Allow it to ferment overnight.
Next morning, add salt and mix the batter thoroughly with a whipping movement to incorporate as much air as possible.
When the griddle/iron tawa is hot, turn down the heat to medium. Take a ladleful of the batter and pour it on the center of the tawa. Spread it slightly as it must be spongy, with holes appearing as it cooks. Spoon a little oil around the dosa.
Cover and cook on one side only until light brown.
Serve hot with coconut chutney.



Asafoetida Flavored Coconut Chutney (Hinga Chutney)

This is one of the easy, tasty and popular konkani chutney recipe. This goes really well with dosa or idli.

Ingredients:

1 cup fresh/frozen grated coconut
3 dry red chillies, roasted
1 green chilli
1/2 tsp coriander seeds
Small piece of tamarind
Salt to taste
1 tsp oil (preferably coconut oil)
1/2 tsp mustard seeds
A large pinch of asafetida/heeng
1 spring curry leaves

Directions:

Put coconut, dry red chillies, green chilli, tamarind, salt and coriander seeds in to the blender and grind it to a smooth paste by adding warm water.
Transfer it to a bowl. Add some more water to adjust the consistency.
Heat oil in a small pan. Add mustard seeds. When they splutter, add asafetida and curry leaves. Mix well.
Pour it over the chutney, mix well and serve with dosa or idli.



Sukki Chutney (Onion Coconut Chutney)

This is one of the tasty and easy to make chutney that goes really well with chapati, roti or paratha. I got this recipe from my mom.

 

Ingredients:

1 cup fresh/frozen grated coconut
1 green chilli
2 dry red chillies, roasted
1 tsp coriander seeds
Small piece of tamarind
Salt to taste
1 tbsp onions, roughly chopped
2 small cloves of garlic, peeled

Directions:

Put all the ingredients in a blender and grind it to a fine, thick paste by adding warm water.
Serve.


Fenugreek Leaves Flatbread (Methi Paratha / Methi Roti )

These parathas/flatbreads are absolutely delicious and healthy. This goes really well with some pickle or yogurt or chutney or any curry. There are many variations to this recipe. My family loves it this way. You can substitute methi with chopped spinach, grated zucchini, grated bottle gourd, grated radish or a combination of grated radish and grated carrots.

Ingredients:

1 cup methi leaves / fenugreek leaves

2 cups wheat flour plus more for dusting
Salt to taste
3 tbsp yogurt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp ajwain seeds
Water, as required to knead the dough
Oil, ghee or butter for roasting the parathas

Directions:



In a bowl, combine methi leaves, yogurt, red chilli powder, turmeric powder, ajwain and salt.
Add wheat flour and mix well. Add water gradually and make a medium soft dough. Knead until smooth by adding 1/2 tsp of oil. Cover and keep it aside for 15-20 minutes.
Divide the dough into 12 balls.
Heat an iron tawa, flat griddle pan or frying pan. Take a ball of dough and roll into 6-8" diameter circle, using flour for dusting.
Pat off excess flour and place the paratha on the hot tawa and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil, ghee or butter and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
Serve hot.





sambar / Kolmbo

Sambar is one of the most famous South Indian recipes. This recipe has lots of variations. This is my mom's recipe. I have used potatoes, drumsticks, green beans, carrots and Lima beans. You can also use cauliflower, radish, ivy gourd / tendle, eggplants, winter melon, yellow cucumber or bottle gourd. If you are making it on fasting days, you can skip adding onions.

Ingredients:

For Sambar:
3/4 cup toor dal
Salt to taste
4 cups of mixed vegetables (see the note above)
1 medium onion, diced (or 6-8 shallots)
2 med. tomatoes, diced
1 handful chopped coriander leaves and stems

For the masala:
1 tbsp. oil (preferably coconut oil)
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 tbsp. Bengal gram / Chana dal
6-8 black peppercorns
1 tbsp. split black lentils / urad dal
1/4 tsp. fenugreek seeds / methi
1 1/2 tbsp. coriander seeds
8-10 dry red chillies
A large pinch of asafetida / hing
1/4 tsp. turmeric powder
1 spring of curry leaves
2 tbsp. fresh/frozen coconut
Small piece of tamarind

For the tadka/seasoning
2 tbsp. coconut oil
1/2 tsp. mustard seeds
1 spring curry leaves
A large pinch of asafetida / hing

Directions:

Pressure cook toor dal with 2-3 cups of water and salt for 4 whistles until soft. Whisk to a smooth paste. Add 1 more cup of water along with vegetables, onions and tomatoes. Pressure cook for 1 more whistle.
Heat oil in a small pan. Add mustard seeds, when they splutter, add cumin. When they slightly change the color add chana dal, peppercorns and dry red chillies. When the dal changes the color slightly, add urad dal, methi seeds and coriander seeds one by one and roast until they turn golden.
Add hing, turmeric powder, curry leaves and coconut and roast until golden.

roasted spices

Allow the spices to cool down. Grind it to a smooth paste by adding tamarind and 1 cup of water or more as required.
Add this ground paste to the boiled dal and vegetables and combine well. Adjust the consistency of sambar and check the seasoning. Bring it to a boil. Cover and simmer for 15 minutes mixing in between.
Add chopped coriander leaves and cook for 1 more minute.
Heat oil in a pan. Add mustard seeds, when they splutter, add curry leaves and hing. Mix well. Pour this over the sambar and mix well.
Serve hot garnished with some more coriander with steamed rice.



Tomato Rice

This is one of my favorite rice dishes. You can use basmati or sona masoori rice. It can be eaten by itself, with some yogurt or any curry. The recipe is by chef Leevin Johnson.

Ingredients:

2 cups cooked rice
2 tbsp. oil
1/4 tsp. fennel seeds /saunf / badesopu
1 bay leaf
8-10 cashew nuts, chopped
1 med. onion, finely chopped
1" ginger, minced
1 green chilli, slit lengthwise
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
2 large tomatoes, finely chopped
Salt to taste
Coriander leaves for garnishing

Directions:

Heat oil in a pan. Add fennel seeds and bay leaf. Once they start to sizzle, add cashew nuts and fry until golden.
Add onions and sauté until golden. Add ginger and green chilli until the nice aroma comes out.
Add turmeric powder, red chilli powder and combine.
Add tomato and salt and mix well. Cook until tomatoes turn mushy and oil leaves on sides of the pan.
Add rice and mix well. Cook on medium heat for 2-3 min. Simmer, cover and cook for 8-10 minutes until the rice is heated through.
Add coriander leaves, mix well and cook for 1 more minute.
Serve hot or warm garnished with some more coriander leaves.

Curd Rice / Yogurt rice

Curd rice is a South Indian recipe. It makes a complete meal along with some pickle. There are different variations to this recipe. It can be served at room temperature or chilled. It's a perfect dish for hot summer days. You can use either fresh or leftover rice for making this dish.

Ingredients:

1 cup sona masoori rice
3 cups plain yogurt/curd
Salt to taste
1 tsp. ginger, grated
3 green chillies, finely chopped
2 tbsp. green coriander, chopped
2 tbsp. fresh or frozen pomegranate seeds
2 tbsp. oil
1/2 tsp. mustard seeds
1 tbsp. cashew nuts, chopped
1/2 tsp. chana dal
1 tsp. urad dal
1 spring curry leaves, finely chopped


Directions:

Wash and cook rice until soft. Mash it lightly with a spoon.  Allow it to cool down completely.
Add salt, ginger, green chillies, yogurt, coriander leaves and pomegranate seeds. Mix well.
Heat oil in a pan. Add mustard seeds,  when they splutter, add cashew nuts and chana dal. Mix until they change the color slightly.
Add urad dal and fry until golden brown.
Add curry leaves and sauté for few more seconds.
Once it cools down, pour it over rice and mix well.
Serve garnished with some more coriander leaves and pomegranate seeds along with some pickle.

Beaten Rice Upma (Phova usli)

Phovu also known as avalakki, poha or beaten rice can be used in various breakfast and evening snacks. This quick, healthy and easy to make recipe is very common in most of the konkani households. Adding cashew nuts is optional.

Prep time: 5 mins



Cook time: 15 min
Serves: 2-3

Ingredients:

2 cups thick poha
Salt to taste
2 tsp. sugar
1 tbsp. oil or ghee
1/4 tsp. mustard seeds
1/2 tsp. urad dal
1 tbsp. chopped cashew nuts
1 spring curry leaves
2-3 green chillies, slit lengthwise
1 tbsp. fresh or frozen grated coconut

softened poha



Directions:

Wash poha 2-3 times in cold water. Drain all the excess water. Sprinkle 1/4 cup of water and keep it aside for 5 minutes. (If you feel the poha has not softened, you can sprinkle some more water).
Add sugar and salt and mix gently.
Heat oil/ghee and add mustard seeds. When they splutter, add urad dal, cashew nuts, curry leaves and green chillies and roast until the dal turns golden.
Add softened poha and mix well.
Cook on high for 1 minute. Cover and simmer for 5-10 minutes until the poha gets cooked.
Sprinkle grated coconut, mix well and serve.

Hyacinth Beans Curry (Avarekalu saaru)

Hyacinth beans or avarekalu is the most popular beans in Bangalore. It is used in making curries, dosa, rice or upma. I hardly get fresh avarekalu here, so I use the frozen ones available in Indian grocery stores as surti papdi lilva. You can also use valor lilva for making this dish.

Prep time: 10 min
Cook time: 20 min
Serves: 4

Ingredients:

1 pack of hyacinth beans
3 tbsp. oil
4 cloves
1" cinnamon
1/4 tsp. cumin seeds
1 tbsp. coriander seeds
2 medium cloves of garlic, roughly chopped
1" piece of ginger, roughly chopped
1 green chilli, roughly chopped
1 handful of coriander leaves, roughly chopped
1/2 cup of fresh/frozen grated coconut
4 dry red chillies
1 onion, chopped
2 tomatoes, chopped

Directions:

Pressure cook avarekalu by adding salt for 2 whistles.
Heat 1 tbsp. oil and roast cinnamon, cloves, cumin, coriander seeds, ginger, garlic, green chillies and red chillies until they change the color slightly. Add grated coconut and roast until golden. Add coriander leaves and fry till its wilted.
Allow it to cool down and grind to a smooth paste by adding water.
Heat remaining oil, add onions and fry until golden. Add tomatoes and cook until soft and mushy.
Add cooked beans and ground masala. Combine. Bring to a boil, cover and simmer for 10 minutes until everything comes together.
Serve with chapati or rice.

Malabar Spinach with Black Eyed Peas (Vaali Alsande Biyye Bendi)

Bendi is a coconut based curry with garlic seasoning. You can substitute black eyed peas with white navy beans (tingalavare), red kidney beans (rajma) or pinto beans and Malabar spinach with spinach, yam (suran), green jackfruit (kadgi), yellow cucumber (magge) or potatoes. I have used 5 spicy dry red chillies for the heat and 5 byadgi chillies for color. You can adjust the amount of chillies according to your preference.

Prep time: 10 min



Cook time: 30 min
Serves: 4-6

Ingredients:

1 cup black eyed peas
1 bunch malabar spinach
Salt to taste
1 cup fresh or frozen grated coconut
8-10 dry red chillies
1/2 tsp. tamarind pulp
1 tbsp. oil
5-6 cloves of garlic, slightly crushed

Vaali/Malabar spinach

Directions:

Wash and soak black eyed peas overnight. Wash and roughly chop Malabar spinach leaves and tender stems. Roast the red chillies in 1/4 tsp oil until crisp.
Pressure cook black eyed peas for 2 whistles by adding salt. Add the Malabar spinach and cook till soft.
Grind red chillies, coconut and tamarind to a smooth paste by adding a cup of warm water.
Add the coconut paste to the peas. Mix well and bring it to a boil.
Cover and simmer for 10-15 minutes.
Heat oil in a small pan and add garlic. Roast until golden. Pour it over the curry and combine. Continue to cook for 2 more minutes.
Serve with steamed rice.

Spinach with Indian Cheese (Palak Paneer)

Palak paneer is a most popular velvet like Indian dish with fresh cubes of paneer and a thick curry sauce based on puréed spinach. This delicious curry goes very well with some basmati rice or any Indian flatbreads. It's usually a mild and creamy curry. Increase the amount of green chillies if you want a spicy curry.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

500 grams spinach
2 tbsp. oil
1/2 tsp. cumin seeds
1 large onion, peeled and finely chopped
1" ginger
3 large cloves of garlic
2 green chillies
1 tbsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 med. sized tomato (optional)
1/2 tsp garam masala powder
1/4 tsp kasoori methi /dried fenugreek leaves
400 gms paneer cut into cubes
2 tbsp cream or 4 tbsp of whole milk
1-2 tsp lemon juice or to taste
Ginger juliennes for garnishing

Directions:

Wash and blanch the spinach leaves in boiling water for 3 minutes until well wilted. Drain the excess water and allow the spinach to cool down. ( you can reserve the excess liquid and use it while adjusting the consistency of the sauce). Blend to a smooth paste and keep it aside.
Dice the tomatoes and blend it to a smooth purée by adding some water. Keep it aside.
Grind ginger, garlic and green chillies to smooth paste by adding some water. Keep it aside.
Heat the oil in a pan. Add the cumin seeds. Once they start to sizzle, add onions and fry it over moderate heat until soft and slightly golden.
Add the ginger, garlic and green chilli paste and cook for 1 minute or until the raw smell is lost.
Add coriander powder, red chilli powder and turmeric powder, salt and combine. Add puréed tomatoes and mix well. Cook until the oil leaves on the sides of the pan and most of the moisture evaporates.
Add spinach purée and some water. The mixture should not be watery. Bring it to a boil and simmer for 5-6 minutes.
Add paneer cubes, garam masala powder, kasoori methi and milk or cream. Stir gently (as the delicate paneer tends to break) and cook for another 5-6 minutes until the spinach is creamy and paneer is soft.
Garnish with ginger juliennes. Add in the lemon juice to taste just before serving.



Parboiled Rice Pancake (Ukde Tandla Bhakri / Akki Rotti)

Ukde tandla bhakri/parboiled rice Pancake / akki rotti is very tasty and nutritious breakfast recipe.  It goes well with any curry, chutney, pickle or simply, with a knob of butter. Traditionally it was made using a greased banana leaf. But I don't get banana leaves easily here, so I made it directly on the tawa. Alternatively you can use plastic bags or wax paper instead of banana leaves.

Prep time: 15 minutes (excludes soaking time)

Cook time: 5 minutes

Serves: 3

Ingredients:

1 cup parboiled rice/Ukdo rice (I used palakkadan matta rice available in the indian grocery stores)

Salt to taste
2 tbsp. fresh/frozen grated coconut
1 small onion, finely chopped
1-2 green chillies, chopped
Oil for making rotti

Directions:

Soak rice overnight. Next morning, wash the rice in several changes of water until the water runs clear.
Put it in a blender along with salt to taste and some water and grind to a coarse paste (add little water at a time as the batter needs to be very thick)
Transfer the batter in a bowl and add grated coconut, onions and green chillies. Mix well. Keep it aside for 10 minutes. (You can add coconut to the rice while grinding or you can mix it once  the batter is ready).
Heat the tawa (preferably cast iron) in moderate heat and grease it lightly. Once it's hot enough, simmer the heat to lowest.
Place a handful of batter on the tawa and gently start flattening the batter to form a disk with the help of your fingers. Dip your fingers in the water to prevent the batter from sticking and continue to form the rotti not too thick not too thin. Bring the heat back to medium.
Drizzle some oil and cook for 1-2 minutes and flip it carefully as it tends to break very easily.
Cook for another 1 minute until slightly golden.
Serve hot.

Note:



You can also make plain rotti without adding onions and chillies.

Green Peas in Coconut Gravy (Batani Ambat)

Batani, which means green peas and ambat, which means mildly spiced coconut based gravy seasoned with fried onions in konkani. It's a delicious curry which goes really well with steamed rice.

Prep time:10 mins

Cook time: 30 mins

Serves: 6

Ingredients:

1 cup fresh/frozen green peas
1 small yellow cucumber/magge
1 med. potato
2 med. onions
3/4 cup fresh/frozen grated coconut
6-8 roasted dry red chillies
1/2 tsp tamarind pulp
Salt to taste
1 tbsp oil (preferably coconut oil)

Directions:

Roughly chop 1/2 an onion and finely chop the remaining onions.
Peel and dice yellow cucumber and potato. Pressure cook along with peas and roughly chopped onions for 1 whistle.
Put grated coconut, chillies, tamarind, salt and some warm water in a blender and grind it to a smooth paste. Add it to the cooked peas and mix well.
Bring it to a boil, cover and simmer for 10 minutes.
Meanwhile, heat oil in a small pan and add chopped onions. Fry until golden brown. Pour it over the curry and mix well. Continue to cook for 2 more minutes. Adjust the salt and switch off the flame.
Serve it with some steamed rice.


Cucumber Yogurt Salad

A crunchy, light and refreshing cucumber yogurt salad goes well with most of the main course Indian dishes. It can also be served as a healthy afternoon snack. It's an easy to make salad which is great in the hot summer.

 

 

Prep time: 10 minutes

Cook time: 0 minutes

Serves: 3

Ingredients:

1/2 cup finely chopped cucumber
5 tbsp. Thick yogurt
Salt to taste
1/3 cup crushed roasted peanuts
1 tbsp. oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
1/2 tsp. urad dal (optional)
1 dry red chilli, broken into pieces
1 spring curry leaves

Directions

Whisk yogurt until smooth. Adjust the consistency by adding some water if the yogurt is too thick.
Add salt and cucumber to the yogurt and mix well.
Heat oil in a pan, add mustard seeds. When they splutter, add cumin seeds and urad dal. Fry until golden.
Add red chilli pieces and curry leaves and mix well. Keep it aside to cool down.
Pour it over the yogurt mixture and combine well.
Add in the peanuts just before serving.

Green Coriander Pulao

Green coriander pulao, a delicious one pot meal recipe by Jaya v Shenoy. This is my family's favorite pulao. My mom used to make this for us when we were kids and we absolutely adored this dish.

Prep time: 15 mins

Cook time: 30 mins

serves:4

Ingredients:

1 cup rice

2 cups water
2 tsp. oil or ghee
4 cloves
1" cinnamon stick
4 green cardamom pods
1 tbsp coriander seeds
8 cashew nuts
1" piece ginger, roughly chopped
2 large cloves of garlic, peeled and roughly chopped
3 green chillies, roughly chopped (adjust according to taste)
1/2 bunch of green coriander leaves and stalks, roughly chopped
1 tbsp fresh or frozen grated coconut
2 tbsp oil or ghee
2 med. onions, finely sliced
2 carrots, peeled and diced
1/2 cup chopped beans
1 cup fresh/frozen green peas
1 med. potato, peeled and diced (optional)
Salt to taste

Directions:

Heat a tsp of ghee and add cloves, green cardamon, cinnamon, coriander seeds and cashew nuts and fry for 30 seconds.

Add the green chillies,  garlic, ginger, coriander leaves and coconut and fry for 2 minutes on medium flame.
Allow it to cool down and grind it to a paste using 1/2 cup of water.
Heat oil in a vessel and fry the onions till golden brown.
Put vegetables and salt and mix well. Cover and cook until the vegetables are tender, around 5-7 minutes.
Add ground paste and bring it to a boil.
Add 2 cups of water and mix well. Adjust the salt.
When it comes to a boil, add the rice and mix well.

when it starts to boil, cover cook on medium heat until 1/2 of the moisture evaporates.

Simmer until all the moisture evaporates.
Fluff it with a fork and serve immediately with some raita on the side





Yard Long Beans Dry Curry (Alsande sukke)

Alsande which means yard long/runner beans and sukke, which means dry in konkani is a everyday side dish.Its a typical dish made with coconut at most of the konkani houses. This recipe does not use any garlic or onions. It tastes delicious on the side with some rice and dal for lunch or dinner

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Ingredients

1 cup Yard long beans

1 med. sized potato

1 cup fresh/frozen coconut

3 tsp. coconut oil

1 tsp. urad dal

6-8 roasted dry red chillies

1/4 tsp. tamarind paste

salt to taste

1/2 tsp. mustard seeds

Directions

Cut runner beans and potatoes into 1" pieces and pressure cook by adding salt till tender.

Fry urad dal in 1tsp oil and fry till light brown and keep it aside.

Grind coconut, chillies and tamarind paste by adding about a cup of warm water to a coarse paste.

Now add the fried urad dal to the ground coconut and grind it to a smooth paste.

Heat remaining oil in a pan and add mustard seeds.

When they splutter add the ground masala to this.

Mix it well and add cooked long beans and potatoes.

Bring it to a boil, cover and simmer till all the water evaporates.





Quick Garlic, Coriander and Chilli Mushrooms

This quick and easy mushroom stir fry recipe by Anjum Ananad is a mushroom lover's delight.

 

 

Prep time: 5 min

Cook time: 10 min

Serves: 2-3

 

Ingredients:

1 tbsp. oil

250g baby Portobello or white button mushrooms, washed and thickly sliced
Salt to taste
1 very fat or 2 small cloves garlic, grated
1 tsp.. butter
1 tsp. chopped green chilli
2 tbsp. fresh coriander leaves and stalks, chopped
1 tsp. lemon juice

Directions:

Heat oil in a pan. Add mushrooms and salt. Stir fry on med. high heat until the mushrooms turn golden and all the moisture evaporates.
Add butter, chopped garlic and chillies and combine. Cook on low heat until the raw smell from the garlic is lost.
finish it off with chopped coriander and lime juice.
serve immediately.

 

 



 

 

Green Peas Upma

This light and nourishing upma is often eaten for breakfast. Its a mild, warm and filling dish that can be eaten by all.

 Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

Ingredients:

1 tbsp. ghee or oil

1/4 tsp. mustard seeds

1/2 tsp. urad dal/split black gram

1/2 tsp. chana dal/Bengal gram (optional)

1 tbsp. chopped cashew nuts

1 med. onion, finely chopped

2-3 green chilles, slit lengthwise

1 spring curry leaves

1 handful fresh or frozen green peas (blanch the peas if using fresh)

1 cup coarse rava/semolina/cream of wheat

salt to taste

2 cups water

Directions:

Heat ghee in a pan. Add mustard seeds, urad dal, chana dal and cashew nuts and cook until golden brown.

Stir in the onion, green chillies, curry leaves and peas. Cook until onions turn translucent. Cover and cook until the peas are soft.

Add rava and salt and stir fry on a medium heat.

In a separate sauce pan, heat 2 cups of water. When it starts boiling, transfer it to the rava mixture. Mix well. Cover and cook till all the moisture evaporates.

Serve immediately.







Chana Masala with Coconut

This recipe was given to me by my sister in law. We all simply relish this fragrant curry in our home. A high protein, tangy masala curry for vegans and vegetarians. Goes very well with all indian flatbreads and rice.

Prep time : 15 min.

Cook time : 30 min

Serves : 6

Ingredients:

1 cup chickpeas/chana
Salt to taste
3 tbsp oil
4 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
5-6 cloves
1" piece of cinnamon
3 med. onions, chopped
5-6 green chilles (or adjust according to taste)
5-6 byadgi or kashmiri dry red chilles
1/2 cup fresh or frozen grated coconut
1 handful chopped coriander leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp chana masala powder
3 medium tomatoes, finely chopped
More chopped coriander leaves for garnish



 Directions:

Soak chickpeas overnight in water and pressure cook by adding 1 tsp salt until soft (for 4 whistles)
Heat 1 tbsp oil and put peppercorns, cumin, coriander, cloves, red chillies and cinnamon. Once they start to sizzle, add 1 chopped onion and chopped green chillies. Fry until the onions turn translucent.
Remove it on to a plate and allow to cool.
In the same pan, put coconut and fry until golden. Allow to cool.
Grind it along with roasted spices and onions by adding chopped coriander leaves and some water.
Heat remaining oil and put 2 chopped onions. Fry until golden brown. Add ginger garlic paste and fry until the raw smell is lost, around 30 seconds.
Add turmeric powder and chana masala powder and mix well.
Add chopped tomatoes and cook till they turn mushy and oil starts  to ooze out.
Now add cooked chickpeas, ground masala and some water and mix well.
Bring it to a boil, cover and simmer for 15 minutes. Taste and adjust salt.
Serve hot garnished with some chopped coriander leaves.

Note:
You can substitute the chana masala powder with 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/2 tsp amchur and 1/4 tsp cumin powder.



Simple Chicken Fry

This chicken fry goes very well with some rice and dal. It's very simple and easy to make and gets ready in no time.



Prep time: 10 min

Cook time 10 min

Serves: 2

Ingredients:

1 chicken breast
Salt to taste
1 tsp kashmiri red chilli powder
1/4 tsp turmeric powder
Chopped coriander leaves
2 spring curry leaves
1 tsp ginger garlic paste
1 tbsp oil
1" piece cinnamon
3 cloves
1 green cardamom
1/2 tsp cumin seeds
2 green chillies, slit lengthwise
1 tsp coriander powder
1/2 tsp garam masala powder
Juice from 1/2 lime

Directions:

Cut chicken in to bite size pieces. Add salt, red chilli powder, turmeric powder, some chopped coriander leaves, curry leaves and ginger garlic paste. Mix well and keep it in the refrigerator for atleast an hour.
Heat oil in a pan, add cinnamon, cloves, cardamom and cumin seeds. When they start to sizzle, add green chillies and stir for 30 seconds.
Add marinated chicken and mix well. Cover with a lid and cook until most of the moisture evaporates. Stir in between to prevent spices from burning.
Add coriander powder and garam masala powder and mix it well. Continue to cook for a minute.
Add some chopped coriander leaves, curry leaves and lime juice. Mix well and serve immediately.

Recipe source: maa vantagadi