Fresh Pigeon Peas (Tur Beans) Gravy

I had bought some tur-beans (fresh tur dal) l from Bangalore when I visited my sister last time. I peeled them and froze them but forgot it for a couple of months; yesterday I tried this simple gravy to pack for lunch along with phulkas. I prepared pulpy gravy that suited the beans very well. He said it tasted like green peas subji; maybe we can try some more green peas-recipes with this beans.

Serves: 2

Preparation Time: 10 min

Cooking Time: 15 min

Ingredients:

1.      Fresh peeled tur dal – 1 ½ cups

2.    Tomato – 3

3.    Onion – 2

4.    Green chili – 1

5.     Ginger – 1“ piece

6.    Garlic – 3 cloves

7.     Oil – 1 tbsp

8.    Cumin seeds – ½ tsp

9.    Red chili powder – 1 tsp

10.Garam masala – ½ tsp

11.  Coriander powder – ½ tsp

12. Salt to taste

Method:

Step 1: Chop one onion and one tomato; grind together two tomatoes, one onion, green chili, ginger & garlic into a fine paste.

Step 2: Heat oil in a pan, splutter cumin seeds and sauté chopped onion and then tomato until soft.

Step 3: Add and sauté the ground paste in it until the oil separates.

Step 4: Put the dry masala powders and fry for a minute; pour two cups of water and let it come to a boil.

Step 5: Add the tur dal, enough salt and mix well; cook covered in simmer for 5 minutes.

Step 6: Open the lid, check if dal is cooked, adjust salt and spices and cook it open for 2 minutes and then turn of stove.

Step 7: Serve garnished with coriander or fresh cream to accompany phulkas or rice.

Plain Kadhi

Kadhi is like the north Indian equivalent of south Indian ‘Mor kuzhambu’, both have yoghurt or curds as the base; however, the preparation varies much. I would say kadhi (just the gravy) is easier and hassle free to prepare compared to southern versions, taste-wise both are very different. Plain kadhi which I have shared here is what I call as hot raita for it seems as simple as that.

Serves: 2

Preparation Time: 2 minutes

Cooking Time: 5 minutes

Ingredients:

1.       Curds – 1 cup

2.       Gram flour – 1 tbsp

3.       Turmeric – 1 pinch

4.       Green chilies – 2

5.       Cumin seeds – ½ tsp

6.       Curry leaves – 1 sprig

7.       Asafoetida – 1 pinch

8.       Salt to taste

9.       Sugar – 1 tsp

10.   Oil – ½ tbsp

Method:

Step 1:  Beat the curds to a smooth consistency; mix to it the gram flour and turmeric powder.

Step 2: Heat oil in a pan, splutter cumin seeds, sprinkle asafoetida, add curry leaves and chopped chilies and simmer the stove.

Step 3: Pour in the mixed curds and keep stirring continuously in simmer to prevent curdling.

Step 4: When it thickens and starts to boil add enough salt & sugar and mix well.

Step 5: Turn off stove and transfer to another vessel immediately.

Step 6: Serve hot or warm with Kitchadi or rice or roti.

TIPS:

*Instead of green chilies you can mix red chili powder with the curds and flour which is how it is generally made.

Cauliflower Masala

Phool gobi is a big winter gift; those heap of cute, white blossoms are lovely to just look at in the vegetable market, let alone the umpteen recipes that wait the whole year for these to come in season. I still remember the plain salted and blanched cauliflower that I had in Auroville when I was 4 or 5 years old. Cauliflower is so nice as is; so I usually eat a portion of simply blanched gobi whatever dish I prepare with it after that.

I had prepared gobi masala today with phulkas for lunch. It is perhaps a basic recipe that people adapt for gravies like these.

Ingredients:

1. Cauliflower - 1 small
2. Onion - 1
3. Tomato - 1
4. Cashew nut - 5
5. Poppy seeds - 1 tbsp
6. Oil - 2 tbsp
7. Cumin seeds - 1/2 tsp
8. Ginger garlic paste - 1/2 tbsp
9. Chili powder - 1 tsp
10. Salt to taste
11. Garam masala - 1 tsp
12. Coriander chopped - 2 tbsp

Method:

Step 1: Soak the cashews, poppy seeds and grind them into a smooth paste.
Step 2: Clean the cauliflower well and chop or break it into small florets.
Step 3: Heat some water, add turmeric, salt and blanch the florets for just 2 minutes so that they are cooked but firm. Drain them and keep aside.

Step 4: Heat oil in a kadai, crackle cumin seeds, saute ginger garlic paste, finely chopped onion, then add chopped tomato and saute well.
Step 5: Add little water and the ground paste to it and let it boil. Add chili powder, garam masala and salt as per taste.
Step 6: Once the gravy loses raw smell of poppy seeds, toss the blanches cauliflower to it and mix well. Add water you want to thin the gravy, but make sure you don't boil the vegetable longer else it will become mushy.
Step 7: Garnish with chopped coriander and serve hot with phulkas.

Paneer Capsicum Chinese Gravy

I found this simple recipe on the Szechuan sauce bottle I got last week and tried this easy-peasy dish. Believe me, except for the looks of the dish, it did come closer to a restaurant gravy in terms of taste, flavor  and consistency. It goes very well with fried rice.

Ingredients:

1.       Capsicum – 1 large

2.       Paneer – 100 grams

3.       Onion – 1 large

4.       Szechuan sauce – 1 tbsp

5.       Garlic cloves – 3

6.       Dry chilies -2

7.       Spring onion chopped – 2 tbsp (for garnishing)

8.       Gingelly oil – 1 tbsp

9.       Soy sauce – 1 tbsp

10.   Vinegar – 1 tbsp

11.   Corn flour – 1 tbsp

12.   Salt as per taste

Method:

Step 1: Cut the capsicum and onion into 1.5” square and paneer into 1” cubes.

Step 2: Heat oil add grated onion and broken chilies to it, add cut vegetables and paneer and sauté for a minute or so

Step 3: Add Szechuan sauce and dilute it with 2 cups water. Now separately dissolve the corn flour in some water and stir into the gravy until it thickens.

Step 4: Add soy sauce, vinegar, salt and stir for a minute more

Step 5: Garnish with chopped spring onions and serve hot with fried rice.

TIPS:

·        * You can shallow fry the vegetables and paneer and keep them aside and add at the last to retain its crisp and color.
*     * I've used home made panner which was a little gooey that is why it has dissolved on sides.

Paneer Kofta Curry

  

I tried this first time when my in-laws had come home; they were leaving for a pilgrimage from here. I thought of making something special and this delectable dish occurred to me. I browsed for recipe from website and gave it a very brave attempt.  It turned out well and each of us like it very much. It was a bit heavy though as I had made kulchas with them.

Ingredients:

For Koftas:

             1.   Paneer – 1 cup grated
2.       Potato – ¾ cup boiled and mashed
3.       Corn flour – 1 tbsp
4.       Green chili – 1 finely chopped
5.       Aniseeds – ¼ tsp
6.       Salt -1 tsp
7.       Oil for frying
For Gravy:
1.       Tomato – 3
2.       Green chillies – 2
3.       Ginger – 2’’ piece
4.       Garlic – 4 cloves
5.       Onion – 2
6.       Cashews – 10, soaked in water for 30 min
7.       Cumin seeds – 1 tsp
8.       Salt as per taste
9.       Oil – 2 tbsp
10.   Asafoetida – 1 pinch
11.   Turmeric – 1 pinch
12.   Chilli powder – 1 tsp
13.   Garam masala – 1 tsp
14.   Coriander – 2 tbsp finely chopped
15.   Fresh cream – 2 tbsp

Method:

Step 1: Mix all the ingredients for kofta except the oil and make soft dough.  Check and adjust for salt and spices; now roll them into small balls until all dough is done. Remember on frying the kofts would swell a little.

Step 2: Now heat oil in a non-stick pan and either deep fry or shallow fry the koftas, either ways they won’t absorb much oil. Add more corn flour to the dough if kofta is oily and soggy, else continue with the rest.

Step 3: In a mixer take roughly chopped tomatoes, onions, green chilli, ginger, garlic, cashew nuts and grind to very smooth paste.

Step 4: Heat oil in the same kadai that you fried koftas (in case you deep fried transfer oil elsewhere retaining 2 tbsp in it), add asafoetida and cumin seeds. Add the masala paste and cover with a lid of 5 minutes stirring occasionally.

 Step 5: Now add chilli powder, turmeric powder, garam masala and sauté until the raw smell goes off and oil starts to separate. This might take some 5 more minutes.

Step 6: Now pour in 2 cups of water and add salt. Mix and cover the lid till the gravy thickens, then add the koftas into it and switch of stove.

Step 7: Top it with fresh cream and chopped coriander. Serve hot with any Indian bread of your choice. 

Palak Paneer

Culinary versatility of spinach is leveraged in different parts of the world for preparing several dishes from salads, soups, starters, subjis, rice and even juice. Palak paneer is a delectable dish that goes very well with rotis that originated from Punjab. Tofu can be replaced for paneer for dairy allergic people or those who'd like to include soy protein.

Ingredients:

1.       Tomato – 2

2.       Green chili – 2

3.       Ginger – 1 “

4.       Spinach – 1 bunch

5.       Paneer – 200gm  cubed

6.       Cumin seeds – 1 tsp

7.       Chili powder – 1 tsp

8.       Garam masala – 1 tsp

9.       Salt as per taste

10.   Oil – 2 tbsp

Method:

Step 1: Clean and blanch the spinach in some water. Let it cool for some time.

Step 2: Grind the spinach, tomatoes, chilis and ginger finely in a mixer.

Step 3: In a non-stick pan heat the oil and shallow fry the paneer cubes. Drain and keep them aside.

Step 4: In the same oil, splutter some cumin seeds and sauté the puree in it. Add chili powder, garam masala and adjust salt.

Step 5: Mix the shallow fried paneer in the gravy and serve hot with rotis.

Baingan Ka Bartha

Baingan is Brinjal and this dish is more like a ‘kathirikai masiyal’ that we’ve in south India. Here we like to eat it with steamed rice while in north it is preferred with rotis also. Usually for Baigan ka bartha, large eggplants are chosen and charred on stove before the flesh is scooped to prepare bartha. This is so flavourful and even people who detest Brinjal would like to try it.

Ingredients:

1.     Brinjal – 1 large

2.     Tomatoes – 2 medium

3.     Onions – 2 medium

4.     Garlic – 3 cloves

5.     Chilli powder – 1 tsp

6.     Asafoetida – 1 pinch

7.     Dhaniya powder – 1 tsp

8.     Cumin seeds – ¼ tsp

9.     Salt to taste

10. Oil - 1 tbsp

Method:

Step 1: Roast the Brinjal directly on stove on all sides
Step 2: Cool it peel the skin and slit to check for worms and mash it with masher
Step 3: Heat oil in a tawa, temper with cumin seeds and asafoetida
Step 4: Sauté with it finely chopped onions then add grated garlic ,chopped tomatoes, chilli powder, dhaniya powder and salt in that order
Step 5: Add little water if required and let it cook
Step 6: Once done add the mashed Brinjal to it and stir well
Step 7: Serve with rice/ rotis.

Dum Aloo

If you ask my husband what is the best dish he likes from my cooking, the prompt answer would be dum aloo; I think most people who ate it liked it. For its taste and exotic flavor, it is simpler in preparation and no big magic hands required; if I can do it anyone can do it or do it even better. It is slightly heavy, so is just heavenly with simple hot phulkas.

Ingredients:

Masala powder:
1. Coriander seeds - 1 tbsp
2. Black cardamoms - 4
3. Cloves - 4
4. Black peppercorns - 1 tsp
5. Cinnamon - 1" piece
6. Caraway seeds - 1/4 tsp
7. Cardamoms - 3

For gravy:
1. Baby potatoes - 500 gm
2. Oil - 4 tbsp
3. Asafoetida - 1 pinch
4. Bay leaf  - 2
5. Ginger-garlic paste - 1 tsp
6. Onion - 1 finely chopped or grated
7. Turmeric powder - 1/4 tsp
8. Chili powder - 1 tsp
9. Curds - 2 cups
10. Milk - 1/2 cup
11. Salt to taste
12. Coriander for garnishing

METHOD:

Step 1: Wash, peel and prick the potatoes.
Step 2: Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Drain and keep them aside.
Step 3: In the same pan, add the bay leaves, asafoetida, ginger-garlic paste and grated onions and saute till the paste becomes red-brown and the mixture starts separating from the oil.
Step 4: Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
Step 5: Add the turmeric powder, chili powder and salt, mix well and saute for a minute.
Step 6: Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
Step 7: Add the fried potatoes and pressure cook for 2 whistles.
Step 8: Serve hot and garnished with coriander.

Aloo Tamatar Subji

Potato is a favourite vegetable for most of us and may be some of us resist it for mythical health reasons. Potatoes are best to be had with skin on by baking or steaming or grilling while only deep frying them or spicing them up heavily can turn them terrible (for health). However, this tangy-flowy-dissolving subji with hot fulkas is just an irresistible combination.

Ingredients:

1. Potatoes - ½ kg boiled and cubed
2. Onions chopped - 2
3. Garlic minced - 2 cloves
4. Ginger minced - 1" piece
5. Cumin seeds - 1/2 tsp
6. Green chillies - 2
7.  Chilli powder - 1 tsp
8. Turmeric powder - 1/4 tsp
9. Coriander powder - 1 tsp
10. Tomatoes - 3
11. Oil as required
12. Salt to taste
13. Coriander to garnish

Method:

Step 1: Heat tawa; add cumin seeds, slit green chillies, and add onion, garlic, ginger and sauté well.
Step 2: Now add all the dry masala; put tomatoes and sauté till they are mushy

Step 3: Add potatoes and cook for 4 min with lid and then 4 min without lid.
Step 4: Pour enough water and add salt; mix and bring to boil until desired consistency is obtained
Step 5: Serve with hot with rotis.

Corn Korma

It is such a scrumptious dish that is so so simple and would appeal you very much. Sweet, tangy, salty and spicy korma goes well with pulao or rotis. As a fresher in kitchen, this is definitely one of my savior dishes.

Ingredients:

1. Corn - 1 cup
2. Oil - 2 tbsp
3. Onion - 1 finely chopped
4. Cardamoms - 2
5. Tomatoes - 2 finely chopped
6. Beaten curd - 1 cup
7. Chili powder - 1 tsp
8. Sugar - 1/4 tsp
9. Turmeric powder - 1/4 tsp
10. Green chili - 1 chopped fine (optional)
11. Salt to taste

Method:

Step 1: Blanch or steam the corn for 4 minutes.
Step 2: Now heat oil in a pan, add cardamoms and saute the chili, onion and tomato in it.
Step 3: Add the chili powder, turmeric powder, salt, sugar and add cooked corn to it.
Step 4: Add the beaten curd, stir continuously until it starts to boil and transfer immediately to serving bowl.

Masala Gatte ki Subji

Gatté is one of the many vegetable substitutes of Rajasthani side dishes. In Rajasthan, due to the limited availability of fresh vegetables, they have invented ways to store preserved vegetables and then use them in cuisines when needed.  Apart from these sun-dried, preserved veggies they also use lentil dumplings of different types like gatté to cook delectable subzis. 

Ingredients:

For gatté 

1. Bengal gram flour - 1 cup

2. Turmeric - 1/4 tsp

3. Garam masala - 1 tsp

4. Chilli powder - 1 tsp

5. Cumin seeds - 1/2 tsp

6. Salt as per taste

7. Oil - 2 tbsp

For Gravy

1. Tomato - 1

2. Green chilies  - 2

3. Ginger garlic paste - 1/2 tsp

4. Bengal gram flour - 1 tbsp

5. Turmeric - 1 pinch

6. Chili powder - 1 tsp

7. Salt as per taste

8. Curd - 1 cup

Method:

Step 1: Make a tight dough with all gatté ingredients and some warm water.

Step 2: Grind tomatoes and green chilies in a mixer.

Step 3: Roll into thing long rolls. Boil water and add cylindrical rolled dough of 2" diameter into it and boil for 10 min. These dumplings can be steamed as well.

Step 4: Let them cool, then cut into small 1” thickness gatte.

Step 5: Shallow fry the gattés in some oil and keep aside

Step 6: In the same oil fry the ground tomato and ginger garlic paste until raw smell goes.

Step 7: Then add water to required consistency and add fried gatté  to it. Spice up with chili powder, turmeric and salt.

Step 8: Lower the flame, mix gram flour in the beaten curds and add it to the pan, now bring to boil, check and adjust salt and spices. Keep stiring in low flame and switch off once done, overdoing will curdle the curds.

Step 9: Serve with rotis or phulkas or puris.