Vathal Kozhambu (Spicy Dried Vegetable Gravy)

Vathal Kozhambu is a  traditional spicy South Indian Brahmin recipe. Vathal is a sun dried vegetable and kozhambu refers to the spicy gravy. In my recipe I have used black night shade. Fresh vegetables like drumstick, potato, brinjal(eggplant) can also be add in the gravy along the dry ones. The other dry vegetable that could be used is turkey berry.

Ingredients:
Tamarind- small lemon sized
Sambar powder- 2 tsp
Corriander powder- 1 tsp
Tomato- 1
Manathakkali Vathal (Dried Black Night shade)- 1 tbsp
chilli powder- 1/2 tsp (optional)
salt to taste
ghee- 1 tsp


Seasoning
Gingely oil(sesame oil)- 4 tbsp
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/4 tsp
Chenna dal- 1/2 tsp
Asefotida- 1/4 tsp
curry leaves- 1 string


Method:
Soak the tamarind in 3 cups of warm water for 10 minutes. Get a thick extract from the tamarind pulp. Chop the tomato finely. Heat a pan and add gingely oil(sesame oil), mustard seeds, fenugreek seeds, chenna dal. When the mustard seeds cracks add asafoetida, curry leaves and the chopped tomato. Add sambar powder and corriander powder and fry them until the tomato becomes tender. Now pour the tamarind extract. Add chilli powder and salt and allow it to boil. Then simmer the flame and cook until the oil gets separated from the gravy. Heat one tsp of ghee in a small wok and  fry the manathakali vatal until brown and add it to the spicy gravy. This goes well with white rice and ghee/sesame oil.


Note:  Adding fried papad to the gravy also gives a nice taste.

Malai Muttar Paneer / Creamy cottage cheese curry

Malai Muttar Paneer is a delicious dish from the Punjabi cuisine. Malai  means cream, muttar refers to green peas and paneer is Indian cottage cheese. This paneer dish is very rich and creamy and there are high chances that you get addicted to it. This is not a very complex recipe and is relatively easy to cook, but does not compromise on its quality and taste. When I learnt about this recipe I was just amazed how such simple recipe could taste so great.

Ingredients

Paneer- 200 gms

Peas- 1 cup

tomatoes( chopped)- 2 (medium size)

ginger- 1 inch (grated)

cabbage (chopped)- 1/4 cup

whole cashews- 10

broken cacshews- 5

blanched almonds- 5 (chopped)

raisins- 6-7

fresh cream/ whipping cream- 1 cup

milk- 1/2 cup

coriander powder- 1 tsp

cuminpowder- 1/2 tsp

red chilli powder- 1 tsp

garam masala- 1/2 tsp

Kasoori methi (dry fenugreek leaves)- 1 tbsp

cardamon powder- 1/4 tsp

hing/ asafotida- 1 pinch

butter- 2 tbsp

cilantro (coriander) leaves to garnish

Preparation:

Grate the paneer. Soak the whole cashews for half an hour. Heat 1 tbsp of butter in a pan. Add the chopped cabbage witha pinch of hing until golden brown and then add the chopped tomatoes and ginger and fry them until they become tender. Allow it to cool and grind them along with the soaked cashews into a fine paste. Now heat 1 tbsp of butter and add the broken cashews, blanched almonds, Kasoori methi and cardamom powder and fry them until golden brown. add the raisins, coriander powder, cumin powder, red chilli powder, garam masala and fry them for a minute in medium heat and then add the ground paste. Add required water so that the paste doesn't stick to the bottom of the pan and also to get a perfect gravy consistancy. Add green peas, grated paneer and salt and allow them to cook for 5 minutes. Then add milk and cream and cook for 5- 10 minutes. Remove from heat and granish with cilantro leaves.

Note: Malai paneer can be served as a main course with roti, naan, pulav for lunch and dinner. It is also party favourite.

Malai Kofta

Malai Kofta is a deep fried spiced Indian cottage cheese dumplings in a creamy tomato gravy. This is a traditional recipe from Punjabi cuisine.This recipe is my special curry for special occasions due to its richness of cream and aromatic flavors. Malai Kofta is best when accompanied with plain rice, naan or any parathas. The recipe will serve for fivc people.

Ingredients
Kofta

Potatoes - 4 boiled and smashed

Bread - 3 ( cut of the ends)

Cabbage- 1/4 cup ( saute in the tava for few mins)

Paneer - 5 tbs ( grated )

Ricotta Cheese - 2 1/2 tbs ( baked * Microwave it for 30 secs)

Cashews - 15

Cilantro leaves chopped -few

Turmeric-2 pinch

Heavy Whipping cream - 2tbs

Corn Starch - 2 tbs

Salt to taste

Masala ( i used the same masala for kofta)
Cloves-6

Cardamom-2

Cinnamon - 2 sticks

Poppy seeds-1/4 tsp

Cumin seeds-1 1/2 tsp

Pepper corns - 10

Coriander seeds - 2 tsp

Nutmeg powder -less than 1/4 tsp

Bayleaf - 2

Chilli powder -1/4 tsp

Gravy

Asafoetida - 2 pinch

Cumin seeds- 1/4 tsp

Ginger- 2 tsp ( grated)

Cashews - 10 ( blended into paste)

Tomato puree- 9 tomatoes

Turmeric powder- a pinch

Dry methi leaves - 3 pinch

cilantro leaves - few springs

Whipping cream - 2 tbs

Salt to taste

Method

Heat oil in a pan add cabbage and cashews, fry well and set aside.

In a bowl add the boiled and smashed potatoes, grated paneer, baked ricotta cheese, bread slices, cilantro leaves, heavy whipping cream, cabbage ,cashews, turmeric, salt, 2 tsp grounded masala and corn starch. Mix well. Make small balls. Deep fry these koftas in oil or shallow fry them on medium heat. Take them out and put it on a paper towel. Keep aside the kofta balls.

Heat oil in pan add cumin seeds,asafoetida, ginger and the spice paste, fry for few mins. Followed by cashew paste , cook for a min. Now add the tomato puree, salt ,turmeric powder. Leave on a low fame for 30 mins. If the gravy sticks to the bottom of the pan add 1tbs of water time to time. Sprinkle dried fenugreek leaves crushed by hand. Add cream at the end and few cilantro leaves( optional). The gravy starts to become thick. Add koftas and cook for 2 - 3 mins.

Note:

When u deep fry the koftas make sure the oil is hot enough.

Its better to add the koftas just before eating else till will become soggy