Tuesday, March 30, 2010

Paneer Capsicum Masala

This Paneer Capsicum masala was my experimaental dish for last ekadhasi. On  every ekadhasi I fast from grains. Hence I dont use any powder or masala that I get from the grocery stores for ekadhasi because it would be mixed with wheat flour. I made this dish for buckwheat dosa and it came out really well.

Paneer- 200 grams
Capsicum(bell pepper)- 2, big, (green/ red/ yellow/ purple)
Tomatoes- 2, medium size
Green chillies- 2
corriander seeds- 1 tbsp
Cumin seeds/ jeera- 1 tsp
black jeera/ kaali jeera- 1/2 tsp
fennel seeds/ saunf- 1/4 tsp
cinamon stick- 2 (1 inch)
cloves- 2
cardamom powder- a pinch
bay leaf- 1
ginger- 1 inch
Kasuri methi/ dry fenugreek leaves- 1 tbsp
oil- 1 tbsp
salt to taste
cilantro/ corriander leaves for garnishing

Grate the paneer and chop the capsicum and tomatoes finely. Make a paste of the green chillies and ginger. In a pan dry roast the cumin and corriander seeds and grind it to powder. Heat oil in a pan and add the black jeera and fenel seeds, when it cracks add cinamon sticks, bay leaf, cloves, cardamom powder and ginger chilli paste and fry them and then add the chopped tomatoes and fry them until they become tender and becomes a thick paste. Add the capsicum and fry until they become tender an then finally add paneer and salt and fry them until the paneer is cooked. Finally add kasuri methi and saute it. Remove from heat and garnish with cilantro leaves.

Sending this recipe to SUBMIT YOUR RECIPES hosted by Srilekha from Me and My Kitchen.

Tuesday, March 23, 2010

Spicy Pasta - Indian style

Pasta is an Italian food which is usually served with a sauce which contains italian spices like basil, oregano. I have experimented my pasta with Indian spices.

Pasta - 1/2 pound
Tomato sauce - 2 tbsp
Pav bhaji masala - 1 tsp
Maggi seasoning - 2 drops (optional)
black pepper powder - 1/4 tsp
salt to taste
oil - 2 tbsp
water - 5 cups

Boil 5 cups of water in a pan and and add pasta. Boil it for 11 mins. Strain the pasta and keep it aside. Heat oil in a pan and add the boiled pasta, tomato sauce, Maggi seasoning, Pav Bhaji masala, black pepper, salt and saute it for 3 minutes and serve hot with tomato sauce.

To make it more healthy you can add vegetables like cabbage, capsicum, green peas and sweet corn. Instead of Pav bhajji masala even garam masala can be used.

Monday, March 22, 2010

Khadai paneer/ Spicy cottage cheese curry

Khadai Paneer is a spicy North Indian dish, which is made with a fresh non-melting cheese (Paneer). Khadai paneer can be served with Indian flat breads like phulka rotis, naan, paratha and rice varieties like pulav, jeera rice, ghee and cashewnut rice.

Paneer- 350 grams
Tomatoes - 5-6 (medium sized)
whole red chillies - 3
cloves - 2
bay leaves-  2
cinamon stick - 2 (1 inch)
Ginger paste - 2 tsp
corriander seeds - 2 tbsp (crushed)
Red chilli powder - 2 tsp
hing (Asefotida)- a pinch
salt to taste
oil - 3 tbsp
Fresh cilantro (corriander) leaves to garnish

Heat the oil in a pan. Add broken red chillies, cloves, crushed corriander seeds, hing and saute it for 2 minutes. Add cinamon stick and bay leaves and stir it. Add ginger paste and red chilli powder, tomatoes and salt and saute it till the tomatoes become tender. Add paneer and gently stir it. Cook on low heat till the paneer is heated through. Garnish with fresh cilantro leaves.

Saturday, March 20, 2010

Chapati Chilli Fry

Chapati is a Indian flat-bread made of wheat. It the popular food in North India. Chapati chilli fry is an experimental recipe. This was my first experimental recipe and it turned out to be delicious. This recipe is very easy to make when you have already made chapathis. 

Chapati - 5
 Tomatoes- 2
Capsicum (bell pepper)- 1/2 cup (finely chopped)
Cabbage- 1/4 cup (finely chopped)
Chilli powder- 1 tsp or to taste
Maggi seasoning- 2 drops (optional)
Garam masala - 1 tsp
Hing- a pinch
Oil- 2-3 tbsp
salt to taste
cilanto (corriander) leaves for garnishing

Chop the chapati finely.
Heat the oil in a pan. Add cabbage and fry it with hing until it turns golden brown. Then add capsicum and chopped tomatoes and fry them. When the tomatoes become soft, add the chopped chapati, salt, chilli powder, maggi seasoning and garam masala and fry them for few minutes
Turn off the heat and garnish with cilantro leaves.

Note: I have used red capsicum. But you can use green or any other coloured cabpsicum to make your dish colourful.

Thursday, March 18, 2010

Kovakai varuval/ Ivy Gourd Pan Fry

 Kovakai (tamil) also known as Ivy gourd (english) or tindora (hindi) is a vegetable available in Indian grocery stores.Varuval refers to pan frying the vegetable. I learnt this recipe from my mom and this is one of my favourite dish.

Kovakai- 3 cups
Turmeric - 1/4 tsp
chilli powder - 1tsp or to taste
sambar powder- 1- 1 1/2 sp
mustard seeds -1/2 tsp
oil- 2-3 tbsp
hing- 1 pinch
salt to taste

Wash the Kovakai thoroughly and cut them lenghtwise. Take a non stick pan and heat the oil add mustard, when it splutters add hing and turmeric and add the kovakai and fry them for 2minutes. Add salt, chilli powder and close it with a lid. Allow it  to cook in a low flame until the kovakai becomes soft. Finally add the sambar powder and fry for 2 minutes. Serve hot with rice.

Health facts: Kovakai has been found to be good for people with Diabetes.