Green peas masala

Ingredients:

Dried green peas - 1 cup
Potato - 1, peeled and cubed (optional)
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Onion - 1, chopped fine
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Tomato - 1 large, chopped
Garam masala - 1/2 to 1 tsp
Salt to taste
Coriander leaves chopped to garnish

Preparation:

1. Soak the dried green peas overnight or for 8 hrs. Cook it along with the cubed potatoes. The peas should be cooked well, but not mushy. A pressure cooker can be used, but make sure you dont overcook the peas.
2. In a pan, heat oil and add the cumin seeds. Add onions and fry till it starts turning brown. Add ginger garlic paste and fry for a minute. Add chilly and corainder powders. Now add the chopped tomatoes. Saute till tomatoes turn mushy.Add the cooked peas and potatoes along with the water used for cooking.Add enough salt and combine well and add garam masala. Simmer for a few minutes.
3. Garnish with chopped coriander leaves and serve with roti/parotta/appam etc.

Events:

Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
Show me your HITS @ Spicy Treats

Palak Paneer

Palak Paneer is a creamy and delicious north indian dish with a lovely green colour. Paneer(cottage cheese) is cooked in a spinach based gravy and is mildly spiced. Taste great with roti, naan and paratha.

Ingredients:

1. Paneer - 200 gms
2. Palak/Spinach - 3 big bunches
   Oil - 2  tsp
   Sugar - 1/2 tsp
   Green chillies - 2 or 3
3. Tomato - 2 big
   Water to blanch the tomatoes
4. Oil - 2 tbsp
   Cumin seeds - 1 tsp
   Onion - 1 large, finely chopped
   Ginger garlic paste - 1 tsp
   Coriander powder - 2 tsp
   Garam masala - 1/2 to 1 tsp
   Kasoori methi - 1/4 tsp (crush it with your palms)
   Fresh cream - 3 tbsp

Getting ready:


1. Cut the paneer to small cubes. If you are using store bought paneer, place the cubes in hot water for 5-10 mins and then drain. This helps to make the paneer soft. It is optional to fry the paneer in a little ghee for a few minutes.
2. Discard the stems of the palak and wash the leaves well. Roughly chop them. Heat about 2 tsp of oil in a pan. Add chopped spinach and sugar. Adding sugar helps to get a lovely dark green colour. Saute till spinach wilts and becomes dark green in colour. Let the spinach cool a little and grind it along with green chillies to a smooth puree.
3. Boil water in a pan and add the tomatoes and boil till the skin loosens. Place the tomatoes in cold water and remove the skin. Grind the tomatoes to a smooth pulp.

Preparation:

1. Heat oil in a pan and add cumin seeds. Fry the onions till light brown and then add the ginger garlic paste and fry for a minute. Add coriander powder and combine well.
2. Add the tomato pulp, mix well and let it boil. Add the spinach puree and paneer cubes and combine well and bring to boil. Add garam masala and kasoori methi and cook for few more minutes. The gravy becomes thick. Add fresh cream and serve.

Sending this to Show me your HITS

Ulli Sambar

Ulli Sambar is my favourite type of sambar and I make it whenever I feel bored of the regular veggie Sambar. Ulli is the malayalam term for Onion and the onions used in this recipe are the small ones which are called sambar onions/shallots. I make two versions of this sambar. The easiest version is this recipe. The other one is my Amma's recipe in which the gravy is made with roast and ground coconut. Will post that sometime later...

Ingredients:

Toor dal - 1/2 cup
Small onion/Shallots peeled - 1 cup
Garlic - 2 or 3 cloves
Green chillies - 3, slit
Tomato - 1
Coriander powder - 2 tbsp
Red chilly powder - 3/4 to 1 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/4 tsp (dry roast the seeds and then powder)
Hing/Asafoetida - 1/4 tsp
Tamarind - a small lemon sized
Oil - 1 tbsp
Salt to taste

For seasoning
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves - a few

Note: You may substitute coriander and chilly powders with your regular sambar powder.

Preparation:

1. Pressure cook the toor dal with 2 cups of water for 1-2 whistles. The dal should be cooked but not mushy. Keep aside.
2. Soak the tamarind in warm water and extract the juice.
3. Peel the sambar onions. If onions are large, cut into 2. Otherwise use the whole onion. Heat oil in a pan and saute the onions till they are transparent. Add the green chillies and garlic and saute for 1-2 minutes. Add coriander, chilly, turmeric and fenugreek powder and combine.
4. Add the cooked dal, tamarind juice, tomato, salt and enough water. Cook till onions are cooked and sambar thickens. Take care not to overcook as onions turn mushy. Add hing now.
5.Heat oil in a tadka pan and splutter mustard seeds. Add dry chillies and curry leaves and pour this seasoning to the sambar.

Serve hot with rice

Sending to Anyone can cook: Series 33 and  to The Kerala Kitchen hosted by Divya Kudua

Moong dal curry with Coconut

This is a traditional kerala style curry which is very mildly spicy. My  husband and little girl loves this curry and it is a comfort food at home. Best served with hot rice and pappadam/appalam.

Ingredients:

1. Split yellow Moong dal -1 cup
    Water - 2 cups

2. Shredded coconut - 1/2 cup
    Green chillies - 2 or 3
    Jeera/Cumin seeds - a large pinch
    Turmeric powder - 1/4 tsp
    Shallot/Sambar onion - 1(optional)
    Garlic - 1 clove
    Salt

3. Oil - 1 tbsp
    Mustard seeds - 1/2 tsp
    Dry red chillies - 1 or 2
    Shallots/Sambar onion - 2 or 3, sliced fine
    Curry leaves - a few

Note: You may substitute moong dal with toor dal if you like.

Preparation:

1. In a pressure cooker, add the moong dal and water and cook till dal is mushy. After one whistle, lower the flame and cook for 2 more whistles. After the pressure is released, mash the dal well and keep aside.
2. Meanwhile, grind all the ingredients in list 2 to a smooth paste adding enough water. Add this paste to the cooked dal and bring to boil. Add enough salt and water for the gravy.
3. Heat oil in a tadka pan and splutter mustard seeds. Add the dry red chillies, curry leaves and shallots and wait till shallots turn brown. Pour this to the curry and close with the lid so that the flavour infuses well.

This one goes to Anyone can cook: Series 32

Also sending this to The Kerala Kitchen hosted by Divya Kudua  this month

Moong and Palak Curry

Moong and Palak curry is a very delicious and nutritious curry which can be served with roti or rice. I had tasted a similar curry in a restaurant in Bangalore where sprouted moong was used, it is much more nutritious and has a different taste. This is a very simple recipe and takes very less time to cook.

Ingredients:

Whole moong(Green) - 3/4 cup

Palak/Spinach chopped - 1 cup

Onion - 1/2, finely chopped

Garlic - 2 to 3 cloves

Tomato - 1/2, chopped (optional, I haven't used it this time)

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Shredded coconut - 1 to 2 tbsp (optional, I used it)

Mustard seeds - 1/2 tsp

Jeera/Cumin seeds - 1/2 tsp

Curry leaves - a few

Oil - 2 tsp

Salt

Preparation:

1. Cook moong  in a pressure cooker for 1-2 whistles.

2. Heat oil in a pan and splutter mustard seeds followed by jeera.

3. Add onions,garlic,curry leaves and saute till onions are soft. Add turmeric and chilly powder and saute for few seconds. If using tomatoes, saute now till mushy. Add cooked moong, spinach,salt,coconut(no need to grind) and water and cook till spinach is cooked. I prefer a thick curry, please adjust the consistency adding more water.

Sending this to Let's Cook: Subzis for roti and also to Anyone can cook: Series 27

Linking this to Life is Green Event 

Kadala curry

കടല കറി 

Kadala is the malayalam for chickpea/bengal gram/black chana. Puttu and kadala curry or Appam and kadala curry is a popular breakfast menu in Kerala. There are many ways to cook kadala curry, with or without using coconut. This version of Kadala curry is cooked in a roasted coconut gravy and has a very good aroma.
This recipe is in my draft for a long time now. I took a picture of it today and so I am ready to post...The lighting in the kitchen was not so good in the morning, so I will try to take a better picture next time.

Ingredients:

1. Kadala/Chickpeas - 1 cup
Turmeric powder - 1/4 tsp
Salt

2. To roast and grind to a fine paste
Oil - 1 tbsp
Coriander seeds - 1 to 1.5 tbsp
Dry red chillies - 4
Cinnamon - a small piece
Cloves - 2
Cardamom -1
Fennel seeds - 1/4 tsp
Whole black pepper corns - 1/2 tsp
Shallots - 1 or 2, sliced
Shredded coconut - 3/4 cup

3. Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Shallots - 4 or 5, sliced
Chopped ginger - 1 tsp
Green chillies - 3, sliced
Curry leaves

4.Coriander leaves to garnish

Preparation:

1. Soak kadala overnight. Pressure cook the kadala with turmeric powder and salt till cooked.
2. Meanwhile roast and grind the masala. Heat oil in a pan and add coriander seeds, dry chillies, cinnamon,cloves, cardamom,fennel and pepper corns. Saute till you start getting a nice aroma. Now add the coconut and shallots. Roast this till the coconut gets a dark brown colour. Take care not to burn this. Let it cool and then grind it to a smooth paste. Add enough water while grinding. Keep aside.
3. Heat oil in a pan and splutter mustard seeds. Add shallots,ginger, green chillies and curry leaves and saute till shallot starts getting light brown.
4. Add the masala paste and combine well. Saute for a minute.
5. Add the kadala along with the water used for cooking. Mix well and add more water and salt if required. Cover and cook for 5 minutes.

Garnish with coriander leaves.

I served it with appam this morning :-)

അപ്പവും കടലക്കറിയും 

Paneer Butter Masala

Paneer Butter Masala/Paneer Makhani is a very rich and creamy dish which is the most popular among paneer dishes. In  restaurant made PBM,  you can see the oozing butter and a nice reddish colour as they add food colour. When I made it at home, I used very little butter and substituted the rest with oil to make it a little healthy. If you do not mind the use of butter, you may need about 3-4 tbsp butter for the authentic paneer makhani. Instead of heavy cream, I have used low fat single cream which is again a healthier option.

The recipe looks lengthy, but that's just because I have explained it in detail. You can prepare this in 30 mins.

Ingredients:

Paneer cubes - 250 gms
Tomato - 2, to make puree (or use readymade tomato puree)
Cashew nuts - 6 to 8

Jeera/Cumin seeds - 1/2 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - a small piece
Onions - 2, chopped
Chopped ginger - 1 tsp
Chopped garlic - 1 tsp

Chilly powder - 1.5 to 2 tsp
Coriander powder - 1 tsp
Kasuri methi (dry fenugreek leaves) - 1 tsp
Garam masala - 1/2 tsp or more (Check cooking tips for the recipe)
Tomato ketchup - 1 tbsp
Low fat single cream - 100 ml (optional)
Sugar - 1/2 tsp
Coriander leaves - to garnish
Oil - 2 tbsp
Butter - 1 tbsp
Salt

Preparation:

1. Soak the paneer cubes in hot water for 10 minutes. This is required for store bought paneer which will be a little hard after sitting in the fridge for days. Drain on to a kitchen towel and pat dry.
2. Boil the tomatoes in water for 5 minutes. Peel off the skin and remove the seeds and grind to a smooth paste. Puree is ready, keep aside.
3. Soak the cashew nuts in 1/4 cup of hot water for 10-15 mins.

We are now ready to turn on the stove :-)

4. Heat oil in a pan and saute the paneer cubes till they start getting light brown. Do not deep fry. Drain on to kitchen tissue and keep aside.
5. Heat another pan and pour the same oil used for frying paneer. Just add half of it and reserve the other half for step 8. Add cumin, cardamom,cloves and cinnamon and saute for a minute
6. Add onions, ginger and garlic and saute till onions start turning light brown. Add soaked cashews along with the water and boil for about 2-3 minutes.
7. Switch off the stove and let this cool. Grind to a smooth paste.
8. Heat the remaining oil and butter in a pan and saute the onion paste for a few minutes. Add tomato puree and saute till oil starts appearing.
9. Add salt, chilly powder, coriander powder and kasuri methi and combine well. Add tomato ketchp and some hot water to get the desired consistency and bring to a boil.
10. Add paneer cubes and garam masala and cook for 4-5 mins. Add cream and sugar and combine well. After adding the cream, the colour of the gravy becomes much lighter. Garnish with coriander leaves.

Serve hot with roti, naan, paratha or even rice. You may add a small blob of butter at the time of serving.

Recipe source: My friend Kiran, who is a Punjabi.

Kachiya Moru / Curd Curry

This recipe is here on public demand. From the time I started this blog, my friends (non-keralites) were asking me to post the recipe "of the yellow curd curry that you bring for lunch". This was  very popular among my colleagues and I used to make it atleast once a week as it is very easy and takes hardly 5 minutes to prepare. Well, my keralite friends, I know that you all know how to make this. So this post is for all my friends who
love this curry, but never made it  :-)

Ingredients:

Yoghurt/Curd - 500 gms/ml
Shallots - 4 or 5, sliced (If you do not have shallots, use half of a small onion, finely chopped. But shallots taste better)
Chopped garlic - 1 tsp
Chopped ginger - 1 tsp
Green chilly - 2, chopped
Dry red chilly - 1 or 2
Curry leaves - a sprig
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt
Oil - 1 tbsp (preferably coconut oil)

Preparation:

1. Add water to curd and beat it well to the required consistency. It should be thicker than buttermilk. Add salt to it and keep aside.
2. Heat oil and splutter mustard seeds followed by fenugreek seeds.
3. Add shallots, dry chilly, ginger, garlic, green chillies and curry leaves and saute well till you get a nice aroma.
4. Lower the flame to medium-low. Add turmeric powder and the curd and mix well. Switch off the stove when the curry is warm. Do not bring to boil as the curd gets separated.

Serve with rice.

Suggested side dishes:
Veg:  Spicy Potatoes or Okra Stir Fry
Non-veg: Pepper Chicken or Mutton Roast

Dal Palak

This one is an Andhra style version of Dal Palak. The recipe was given by a friend of mine who is a native of Hyderabad. I love Andhra food for its spices. My spice tolerance is much better than an average person. I remember when I had hyderabad biriyani once, it was so spicy that my eyes started watering. But it was so yummy that I couldn't leave it, so I managed with the help of some raitha...

Back to our recipe...

Ingredients:

1. Toor dal or Moong dal - 3/4 cup
    Chopped Palak/Spinach  - 1 cup
    Turmeric powder - 1/2 tsp
    Chilly Powder - 1 tsp
    Garlic cloves - 3

2. Oil
    Mustard seeds - 1/2 tsp
    Cumin seeds / Jeera - 1 tsp
    Onion - 1, finely chopped
    Green chilly - 2
    Curry leaves - a sprig
    Ghee -1 tsp or more (optional)

Preparation:

1. Put all the ingredients listed under item 1 in a pressure cooker. Add a cup of water and cook for 2-3 whistles.
2. In a pan, add 1-2 tbsp of oil and splutter mustard and cumin seeds.
3. Add onions,green chillies and curry leaves and saute till onions are light brown. You may also add chopped tomatoes if you like.
4. Add the cooked dal palak from the cooker and mix well and cook for 2-3 minutes.
5. Add a tsp of ghee to make it more delicious.

Serve hot.

Linking this to Life is Green Event 

 

Mushroom Matar Masala

I love mushrooms and keep experimenting with them. Mushrooms and matar is a great combination and goes well with roti, naan, paratta etc.

Here is the recipe...

Ingredients:

Closed cup or button mushrooms - 250 gms, cleaned and cut into peices
Green peas - 1 cup
Onion - 2, finely chopped
Tomato -1, finely chopped
Cumin seeds - 1/2 tsp
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 to 1 tsp as you like (Check cooking tips for the recipe)
Pepper powder - 1/2 tsp (optional)
Chopped coriander leaves - to garnish
Salt
Oil

Preparation:

1. Heat oil in a pan and splutter cumin seeds.
2. Add onion and saute till it becomes soft.
3. Add ginger garlic paste and saute for a minute.
4. Add Turmeric, chilly and coriander powder and combine well and saute for a few seconds.
5. Add tomatoes and salt and cook till they are soft and mushy.
6. Now add the mushroom pieces, combine well and cover and cook for 5 minutes. Note that there is no need to add water as mushroom has a lot of water content which gets released as it cooks. The secret of cooking mushroom well is not to add water at all.
7. After 5 mins, add the green peas, garam masala and pepper powder. You can see that there will be enough water in the pan to cook the green peas. If you want more gravy add 1/2 cup of water and cover and cook till peas is done.
8. Garnish with coriander leaves and serve hot.

Linking this to Life is Green Event 

Matar Paneer

First of all, let me tell you that this is not an authentic matar paneer recipe, but it tastes good. I have been searching for an authentic recipe for a few months now. Tried many recipes from the net, but was not happy with any of them. Finally, I decided to create a new recipe taking the best out of all the recipes I had. If you have an authentic recipe, please do send it to me. Would like to experiment more with paneer. Nowadays my Nikki has also become very fond of Paneer, so I feel I should make it more often. Till now I've been using store bought paneer, which is quite expensive in UK. I am planning to make it at home soon..Will keep you posted on that.

Here goes the recipe...

Ingredients:

Green Peas/Matar - 1 cup
Paneer cubes - 200 gms
Onion - 2 chopped
Cumin seeds - 1 tsp
Cardamom - 1 or 2
Cloves - 2
Cinnamon - a small piece
Black Pepper corns - 10
Ginger garlic paste - 1 to 2 tsp
Tomato - 1 large chopped
Chilly powder - 1/2 tsp or more
Turmeric powder - 1/4 tsp
Garam masala powder – 1 tsp or more (check cooking tips for recipe
Fresh cream - 1-2 tbsp
Coriander leaves chopped - to garnish
Oil
Salt


Preparation:

1. Heat oil in a pan and add cumin seeds, cardamom,cloves,cinnamon and pepper corns. Saute for few seconds.
2. Add onions and saute till soft.
3. Add ginger garlic paste and saute for a minute.
4. Add tomatoes, salt, turmeric, chilly and garam masala powders and saute till tomatoes are soft and oil starts appearing.
5. Switch off the stove and let it cool. Grind to a smooth paste without adding water.
6. Heat a little oil in a pan and saute this masala paste for a few minutes.Add 3/4 cups of water and bring it to boil.
7. Add the green peas, cover and cook till green peas is almost done.
8. Now add the paneer cubes and combine well. Cook for a few more minutes.
9. Add fresh cream and combine well. Garnish with coriander leaves.

You may add a blob of butter on top, which makes it more delicious. Serve with roti/naan/paratha.

Linking this to Life is Green Event 

Kadai Paneer

I love paneer in any form. I usually make Matar Paneer, but this time I decided to try kadai paneer for a change. I use store bought paneer.

Ingredients:

Paneer cubes - 250 gms

Capsicum/Bell Pepper - 1 diced

Onion - 1 diced

Ginger Garlic Paste - 1 tsp

Tomato puree - 2 tbsp

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp or more

Coriander powder - 1 tsp

Garam masala - 1/2 tsp (I use home made masala. Check cooking tips for the recipe)

Kasoori methi - a pinch

Salt

Ghee/Oil - 2 tbsp

Preparation:

1. Heat Ghee/Oil in a pan, add onions and saute till they are soft.

2. Add ginger garlic paste and saute well.

3. Add the spice powders,kasoori methi and salt and saute for a minute.

4. Add tomato puree and saute till oil starts appearing.

5. Now add capsicum and mix well. Add some warm water and cover and cook for a couple of minutes.

6. Add paneer cubes and combine. Check the gravy and add water if required.

7. Cover and cook on low flame for few minutes.

8. Serve hot with chappathi, roti or nan.