PPM Paneer (Panch Puran Masala Paneer) - Cottage Cheese with Indian Spices

 

As I opened my blog to write this post, I realized that it is almost 1 year since I posted something here. I was obviously cooking and clicking all year through. I guess I was just lazy to update it here and keep my personal log updated. I have resolved to be a little more active this year.

A friend of mine told me about Panch Puran Masala. I googled up on it and came to learn that it is a heady mixture of aromatic Indian spices which is used in Bengali cooking. You can check the Wikipedia link here

As the link states, I have reduced the amount of Fenugreek Seeds because I don't like the bitter taste. Instead, I added Caraway Seeds (Ajwain/Omum/Ayamodagam) because I like the distinct flavor it imparts.

 Panch Puran Seasoning – 1-2 tsp 

    (Panch Puran Seasoning is a mix of equal measure of 5 items. You can mix it and store it in an air tight container.) 

 1 tbsp. Mustard Seed

1 tbsp. Cumin Seeds (Jeera)

1 tbsp. Fennel Seeds (Perunjeeragam)

1 tbsp. Nigella Seeds (Kallonjee/ Kala Jeera)

½  tbsp Fenugreek Seeds (Methi/ Vendyam/ Uluva)

 ½ tbsp. Caraway Seeds (Ajwain /Omam/Ayamodagam)

(I found that using 1 tbsp of Methi makes it very bitter and not to my liking, so I used ½ tbsp Methi/Fenugreek/Uluva and ½ tbsp. Caraway Seeds)

Beetroot Thoran/Poriyal

I had this huge aversion towards beetroot till I actually started having it. I guess it was something about the color (which is in fact very beautiful) that led me to hate the vegetable despite all its known health benefits. Fortunately or not; I married a man who simply loves the vegetable. He can have beetroot with any meal, any preparation! Thus started my beetroot encounters :P

Beetroot Sambar, Beetroot Thoran, Beetroot Subji for Roti's.... the list is endless.
I make sure we make some beetroot preparation once a week and ensure my little one takes a liking to the vegetable so that she wouldn't have to deal with the change management I had to undergo :)

Ripe Mango Curry

 This is a recipe I learnt from my mother in law. It is my husband's favourite, hence I had no choice but to learn it (lol!)

The only downside of this dish is that it can be made only during summer. Ugh, if you want to know why - Ripe Mangoes are available only in Summer!!!

You can make this with all varieties of mangoes, but the best would be the small mangoes which are usually home grown. I used this variety named "Senduram". Don't ask me the English name.

Cottage Cheese Scramble with Spring Onions (Paneer Burji)



Cottage Cheese Scramble

I have an earlier post with "Paneer Burji" as the title and the preparation is no different from this except for a few minor changes. But then these few minor changes make a world of difference in the final output, so I decided to post this as a fresh recipe.

Aloo Methi

It has been more than a year since I updated this blog- that is because it has been that much time since I cooked. Ever since I moved into my new job 18 months ago,  I have been out of time in a good way. I was enjoying the time I spent at work to focus on anything else.

Then, what prompted this sudden cooking endeavour, you may ask... The answer is the simplicity of this dish. My team member brings yummy lunch to office and I took the liberty of finding out from his better half, how she manages to send finger licking food while managing a toddler at home. She laughed and told me , "It is a 5 minute affair". I hardly believed her till I actually tried it. Well, 5 minutes is definitely an exxageration, but then it really took 15 minutes only! Really!

Ingredients:

• Potatoes - 4-5 peeled and cubed (or baby potatoes - 20)
• Kasoori Methi leaves - 2 tbsp (you get the packed ones in Everest, MDH etc)
• Ghee - 1 tsp
• Oil - 1 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Corriander Powder - 1 tsp
• Chilly Powder -  1 tsp
• Asafoetida (Hing/Perungayam Powder) - 1/2 tsp
• Dry Mango Powder (Amchur Powder) - 3/4 tsp
• Salt - to taste
• Turmeric - 1/4 tsp
• Water - 1/2 glass or less

Method

1. Peel and cube potatoes (if you are using baby potatoes, peel and prick them)
2. Heat ghee and oil in a pressure cooker and splutter the Jeera seeds
3. Add the Kasoori Methi leaves and toss them
4. Add the potatoes and the masala powders
5. Sautee them well and sprinkle water just enough to ensure the potatoes do not get burnt (too much of water overcooks them)
6. Put the lid on with the whistle and cook on low flame for one whistle (or till you get the smell of cooked potatoes)
7. Turn of the gas, wait till all the pressure is released from the cooker and open.
8. Dry the water that may be left behind, check for spices and adjust if  needed.

The person who shared the recipe with me asked me to cook in the pressure cooker for one whistle on low flame, but me being the typical, impulsive "I know it all character", I cooked on high for one whistle and then left it on low flame for 8-10 minutes. The result - over cooked potatoes - I was scared of tossing or sauteing them later for fear of mashing the potatoes. So take care of that. Since potatoes cook easily, you first try the one whistle on low flame part and if you feel your potatoes are not cooked well enough, you can always

Malabar Style Kayi Vattan

This recipe probably got its name because the Raw plantain(Kayi) is cut into circular pieces (Vattan). The only reasoning I can think of, probably its the truth too. This is an accompaniment prepared in our parts of Kerala for Kanji (Rice Gruel) along with Cheru payar Puzhuku and Chammanthi. (I'll post those recipes when I take pics of them)

Plantain tree's are grown everywhere in Kerala. You cannot find a house that does not have one. The tree itself is one of the most used utility by Keralites (We use the stem, the flower, the raw fruit, the ripe fruit and the leaves). The only thing we've probably spared is the root.

I always thought making Kayi Vattan was rocket science. I couldn't understand how they made it. Recently, I had my brother in law over for lunch. I wanted to prepare something absolutely mallu, so I called my mother for this recipe. And needless to say, its very simple. Here is how we make it.


Ingredients

• Raw Plantain - 2
• Garlic - 5-8 cloves
• Red Chilly - 2-3
• Curry Leaves - a handful
• Grated Coconut - 1/2 shell
• Turmeric Powder - 1/2 tsp
• Chilly Powder - 1 or 2 tsp
• Salt - to taste
• Mustard Seeds - 1 tsp
• Coconut Oil - 2 tsp

Method

• Peel the plantain in a way that only the outer layer of the peel is removed. You should not peel it completely. Just remove the fibrous part of the peel and let the remaining stay on.
• Cut the plantain into circular pieces.
• Cook it with very little water, turmeric, chilly powder and salt till done.
• When done, dry it completely to drain the water.
• Crush grated coconut and curry leaves coarsely with your hand. Add salt to this and add this mixture to the cooked plantains.
• Heat coconut oil in a pan, splutter mustard seeds fry the garlic and then add red chilly and curry leaves.
• Add this tadka to the boiled plantain and coconut mix and your accompaniment is ready.

Aloo Methi (Potatoes with Fenugreek Leaves)

This is a classic recipe - Made across India. Use of Fenugreek leaves is not so common in South India. We use the seeds frequently in our cooking though. We use the seeds for seasoning, we powder it and add it to pickles and "Thoku" - a variety of chutney that is cooked.

The name "fenugreek" or foenum-graecum is from Latin for "Greek hay". The Gujarati name is Methi (मेथी) or Methya (मेथ्या). The Kannada name is "menthya" (ಮೆಂತ್ಯ). The Tamil name for it is "Vendayam" (வெந்தயம்). The Telugu name for it is "Menti" (మెంతి). The Malayalam name is "Uluva" (ഉലുവ).In Sinhala it is called Uluhaal (උළුහාල්). (In Marathi, Oriya, Bangla, Punjabi, Urdu and Hindi it is called Methi (मेथी) (Bangla: মেথী ),(Urdu: میتھی). In Persian it is Shanbalîleh (شنبليله), and in Arabic its name is Hilbeh (حلبة).

Fenugreek seeds are supposed to be a natural coolant - When you've had very spicy food or are suffering from acidity/heart burn, you can swallow a handful of Fenugreek seeds - the relief is almost immediate. It can also be mixed in yogurt and used as a natural hair conditioner. The green leaves are used extensively in Indian Cooking. We use it to make curries, dry sujbi's and paratha's. The dried leaves, known as Kasoori Methi give a special aroma to the gravy when added. I use it very frequently in my cooking as it gives a distinct aroma.

Aloo Methi is a very simple preparation and can be had with Roti's, Poori's or bread. Here is how I made it"

Ingredients:

• Potatoes - 3 medium (boiled and cubed)
• Methi Leaves - 2 small bunches
• Cumin Seeds - 1 tsp
• Chilly Powder - 1 tsp
• Garam Masala - 1 tsp
• Corriander Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Dry Mango powder (amchur) - 1/2 tsp
• Salt to taste
• Onion - 1
• Ginger - 1 inch piece grated fine
• Asafoetida - a pinch
• Oil - 2 tbsp
• Optional - you could add boiled sweet corn or peas to this.

Method:

• Wash, cube and boil potatoes. You could also pressure cook it, but then it becomes too soft and gets mashed. It is better that the potato pieces are firm.
• Wash, Clean and Soak Methi Leaves in warm water with salt and sugar for 10 minutes.
• Remove and squeeze water.
• In a pan, heat oil.
• Splutter Jeera and add asafoetida
• Add onions and ginger and fry till translucent.
• Add methi leaves and fry well.
• Add potatoes and mix well.
• Add the all dry masala's and cook till the potatoes appear well fried.
• Garnish with corriander leaves

Enjoy your Aloo Methi

Shahi Malai Kofta (Cottage Cheese Balls in a Creamy Gravy)

I made this long ago, wonder how I missed to post it. I found this in a recipe book by Nita Mehta. I usually make atleast one Paneer recipe a week. Last week, I got hold of Amul Frozen Paneer packets. I know frozen food is not good, but I find it tough to make solid Paneer at home. What I make crumbles very easily, so I use it for Burji and the likes. Amul Frozen Paneer is soft when cooked and you dont have to fry it. So I like using it. I chanced upon this recipe from the book, so I thought I'd make this. Here is how I made it:

Ingredients:
For the Kofta

• Paneer - 200 gms (crumble well)
• Potato - 2 medium boiled and grated
• Peas - 1 cup boiled and mashed
• Turmeric Powder - a pinch
• Chilly Powder - 1/2 tsp
• Garam Masala - 1 tsp
• Corriander Leaves - 4 tbsp
• Salt - to taste
• All purpose flour (Maida) - 2 tbsp
• Oil - for frying
• Maida/Cornflour - for rolling the Kofta

For the Gravy

• Cashew - 100 gms soaked in warm water
• Yogurt (Curd) - 4 tbsp
• Onions - 3 large or 4 medium (ground to a paste)
• Kasoori Methi - 2 tsp
• Green Cardamom - 3 (powdered)
• Red Chilly Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala - 1 tsp
• Jeera Seeds - 1 tsp
• Paneer pieces - 2 tbsp
• Salt to taste
• Milk - 1 cup
• Cream - 100 gms
• Oil - 2 tbsp

Method:

For the Kofta

• Mix all the ingredients together.
• Roll into round balls.
• Roll these balls in flour.
• Fry them in oil and set aside.

For the Gravy

• Powder cardamom. Grind the onions to a fine paste.
• Grind the cashews along with curd (yogurt) and set aside.
• Heat oil in a pan. Add the cumin seeds and fry.
• Add the ground onions and powdered cardamom.
• Cook till the raw smell disappears and the onion paste is fully cooked.
• Add the kasoori methi, red chilly powder, turmeric powder, salt and garam masala and cook well.
• Add the paneer pieces.
• Add the cashew and yogurt paste and cook well
• Take off flame and cool.
• When it is fully cooled, add 1 cup milk and place on low flame.
• When the gravy is warm enough, add the cream and cook on low flame till the first bubble is about to appear.
• Turn off before the first bubble appears.
• Place the Kofta's in the gravy and keep covered.

Potato Subji (Masala for Poori-Masala or Masala Dosa)

This is the simplest preparation and probably the first dish I made after my marriage. This goes well with Roti's and Poori's and can also be used as the stuffing for Masala Dosa. It is a dry subji, so we usually make it while travelling - atleast spares us the worry of having the gravy spill all over. It is very handy when you have to pack lunch or tiffin for school and office goers. Just roll it inside the roti or poori or stuff it inside a dosa. Here is how I made it.

Ingredients

• Medium sized potatos - 3
• Onion - 1
• Green Chilly - 3
• Mustard Seeds - 1 tsp
• Split Urud Dal - 1 tsp
• Channa Dal - 1 tsp
• Curry Leaves - 1 sprig
• Turmeric Powder - 1/4 tsp
• Grated Ginger - 1 tsp
• Asafoetida - 1 pinch
• Salt - to taste
• Oil - 3 tsp
• Corriander Leaves - for seasoning
• Optional - you could use peas or other vegetables that are boiled well. You could also use 1 tomato if you like that flavour.

Method

• Wash and pressure cook the potatoes.
• Cool, Peel and mash them well.
• Cut onions into small pieces.
• Heat oil in a pan.
• Splutter Mustard seeds and add the curry leaves.
• Add channa dal and cook till brown.
• Add the urud dal and cook till brown.
• Add the onions, green chillies and asafoetida powder and stir fry till translucent.
• At this stage you could add the tomato, peas or other veggies you want to add.
• Add salt and turmeric powder and mix well.
• Now add the mashed potatoes and mix well so that the masala and potato mash mixes well.
• Garnish with corriander leaves and serve.

And that is it... Enjoy your Poori or Roti or Dosa with this simple recipe and preparation.

Brinjal - Bell Pepper Masala

We are forced to have chapathi's/roti's for dinner almost every night, as that is the only thing I can make in the morning and leave to find it palatable when I return from work. Thereby I am tasked with the challenge of preparing something different and new almost every day. Well, sometimes all I do is have the same base and change the veggies. This is one such preparation.

Ingredients

• Green Brinjals - 5-10 (Use the green ones for this, else your dish looks too colorful)
• Capsicum (Green Bell Pepper)
• Onion - 2 chopped into small pieces
• Tomato - 2 chopped into small pieces
• Ginger-Garlic Paste - 2 tsp
• Red Chilly Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Corriander Powder - 1 tsp
• Garam Masala - 1 tsp
• Cumin Seeds - 1 tsp
• Asafoetida - a pinch
• Fenugreek Powder - 1/2 tsp
• Everest Channa Masala - 3/4 tsp
• Salt - to taste
• Oil - 3 tsp
• Corriander Leaves - to garnish

Method

• Wash and slit capsicum and remove the pith. Cut into long pieces.
• Wash, clean and chop the Brinjals lengthwise
• Heat oil in a pan.
• Splutter Cumin Seeds.
• Add Asafoetida powder and fry.
• Add the onions and fry till translucent.
• Add the ginger garlic paste and fry till the raw smell goes away.
• Add the tomatoes and cook it with the lid covered on low flame till the tomatoes become mushy.
• Now add the dry masala's (Except the Channa Masala - Red Chilly, turmeric, corriander, fenugreek and garam masala's)
• Fry well and add salt to taste.
• When the masala is done and the aroma spreads, add the brinjal and sprinkle a little water.
• Let it cook well.
• Dry the water, add the bell pepper and cook till done.
• Garnish with Corriander Leaves.

Try it once for your roti's. It's a change!

Malabar (Kannur) Style Kootu Curry

Kootu Curry is a dry accompaniment and a must have in any typical mallu "Sadhya" (Feast). We prepare it for weddings, birthdays, Onam, Vishu and just about every other occasion. This used to be one of the first items served (there is an order for serving the Kerala Sadhya Items apparently) after the Thoran (called Upperi in our part of Kerala). Impatient as I was and still am, I would start eating the Kootu Curry without waiting for the rice to be served even. I realised that I was not the only one who did so. There were so many cousins and relatives and friends who apparently did the same - why wouldn't we do it,when the curry tastes delicious.
I made this for lunch a week ago and I was satisfied with the result. So here goes the recipe.

Ingredients:

1. Black Channa (Chickpeas/Kadala) - 2 cups
2. Yam - 200 gms (cut into small cubes)
3. Raw Plantain - 1 (cut into cubes)
4. Coconut - 1/2 shell, grated
5. Cumin (Jeera) Seeds - 2 tsp
6. Turmeric Powder - 1/4 tsp
7. Chilly Powder - 2 tsp
8. Red Chillies - 3
9. Urud Dal - 1 tsp
10. Mustard Seeds - 2 tsp
11. Coconut Oil - 2 tsp
12. Curry Leaves - 2/3 sprigs
13. Peppercorns - 1-2 tsp (as per your requirement)
14. Green Chillies -1 or 2 (You could use either the green chilly or pepper corn, don't use both)
15. Salt - to taste

Method

1. Soak the Black Channa overnight.
2. Next morning, pressure cook it for 3 whistles with a little bit of salt.
3. Wash and cut yam and plantain into small cubes.
4. Cook them in 1/2 cup water along with turmeric powder, salt and chilly powder till soft.
5. Set aside 2 or 3 tsp of grated coconut.
6. Grind the rest with Cumin Seeds and peppercorns (or green chillies).
7. Add the black channa to the cooked yam and plantain and evaporate the water. This is a completely dry dish. There should be no running gravy
8. Add the ground coconut mixture and cook well.
9. Heat coconut oil in a small frying pan.
10. Splutter mustard seeds, add the urud dal, red chilly and curry leaves and season the prepared curry with this.
11. Finally, fry the 2-3 tsps of grated coconut that you had set aside and add it to the curry. 
12. Your Kannur Style Kootu Curry is ready.

Karela Masala (Bitter gourd Masala)

I tasted this recipe from office. My colleague P and boss S used to bring it -  a typical Punjabi preparation they said. But the best part of it was that it did not taste like Bitter gourd, or so I thought, till I actually saw the pieces to believe it.

The knack lies apparently in choosing succulent young Karela's (Bitter Gourd). I obviously do not know how to do that. So I leave that to chance. The next step apparently is to prepare the Karela for this dish. Lets see how it is done:

Ingredients

1. Karela (Bitter Gourd) - Young and Tender - 3-4
2. Onions - 3
3. Potato - 1 boiled (optional) - I did not use this, but then this is a good to have item in this preparation
4. Ginger Garlic Paste - 1 tsp
5. Red Chilly Powder - 1 tsp
6. Corriander Powder - 1 tsp
7. Turmeric Powder - 1/4 tsp
8. Fennel Seeds Powder (Saunf) - 2 tsp
9. Dry Mango Powder (Amchur) - 2 tsp
10. Kasuri Methi - 2 tsp
11. Garam Masala - 1 tsp
12. Salt - to taste
13. Sugar - 1 tsp + 2 tsp
14. Jeera - for seasoning
15. Oil - for tying
16. Thread - for tying the Karela together

Method

1. Wash the Karela, grate its uneven outer skin (Do not peel it entirely)
2. Make a vertical slit, taking care not to cut it into 2 pieces.They should still remain joint.
3. Dry well and rub Salt outside and inside the slit Karela.
4. Leave overnight.
5. Wash and Dry the Karela the next morning.
6. You could also rub salt and set aside for 1-2 hours. By keeping it overnight, you are letting the vegetable absorb the salt - this also helps in reducing the bitter taste of the vegetable.
7. Grind together - 1 Onion, Ginger-Garlic Paste, Chilly, Turmeric, Corriander Powders, Garam Masala, Saunf Powder, Amchur powder, Kasuri Methi, Salt and Sugar to a fine paste without adding any water.
8. Set aside 3-4 tablespoons of this masala (or even more if you wish so)
9. Stuff this preparation inside the slit Karela's (You could mix the boiled and mashed potato or other veggies at this stage). Optionally, you could also cook small onions in this masala and stuff them inside the vegetable, but it becomes a tad bit tedious.
10. Tie the vegetable with thread and shallow fry them till all sides are cooked.
11. Drain, set aside, remove the thread and cut them into 2 inch pieces.
12. Heat the remaining oil (from shallow frying the Karela) and add Jeera.
13. Cut the remaining 2 onions and fry them well.
14. Add the ground masala that you have set aside and fry till onions turn brown and the raw smell of the masala goes away.
15. Add 2 tsp sugar to this mixture. 
16. Add salt to taste.
17. Add the cut Karela pieces and fry till it is completely dry,
18. Serve hot with Roti's and Rice

Olan - A Kerala Sadhya Item

This is one of the Keral Sadhya items. I've always loved having it as a child. Loaded with coconut milk and tenderly cooked vegetables and lentils, this dish was always an accompaniement. Here is one picture that I found on the internet showing the placement of items for a Kerala Sadhya and the white dish you notice right on top is Olan.

I've never made a full fledged Sadhya on my own. I've been spending every Vishu with my in-laws and Onam with my parents. This time I had decided to make my own Onam Sadhya. So I was testing waters before I actually made it.And I was pretty pleased with the result. Oh yeah, that was primarily because I added really thick coconut milk. It enhanced the flavor of Olan, but then I must admit, it made the dish unhealthier than it was supposed to be.

The pristine beauty of Kerala Cuisine (atleast in my part of Kerala) is that very little oil is used. Most of the dishes are prepared by boiling the vegetables/fish and then adding coconut  milk/paste. Dieticians generally ask us to avoid coconut, but I've rarely seen obese Keralites among the ones who have exclusively eaten Kerala food all their lives.

I was reading up on Coconuts, only to be absolutely surprised to realize that India is only the third largest producer of Coconut. Philippines is apparently the largest producer, followed by Indonesia. I laugh at my ignorance as I strongly opined that only South Indians and Thai's used coconut in their cooking, hence India and Thailand would be the only two producers of Coconut.

Well, coming back to my Olan, here is how I prepared it -

Ingredients:

1. Black eyed Beans (Mampayar, Lobia) - 1 cup (Soak Overnight)
2. Raw Plantain - 1
3. White Pumpkin - 200 gms (skin peeled and diced into squares)
4. Thick Coconut milk - 300ml (1.5 cartons or maybe 2, depending on your taste)
5. Green Chilly - 2
6. Curry Leaves - A handful
7. Coconut Oil - 2 tsp (Do not substitute)
8. Salt - to taste

Method

1. Pressure cook/boil till tender the beans.
2. Cut raw plantain in cirles. Boil them with little salt.
3. Boil separately white pumpkin till cooked.
4. Combine all three together, add a little water and slit green chillies and bring to boil.
5. When the water has boiled enough, add salt if required and then the coconut milk,
6. Allow it to boil well till the vegetables soak in the taste of the coconut milk.
7. Add curry leaves, coconut oil and remove from flame.
8. Keep covered for 30 minutes for the aroma to settle.
9. Mix well before serving.

Poricha Kootu

I don't know how this recipe got its name, but I was in love with it the first time I tasted it. My memory fails me as I have forgotten my tryst with this dish in school. The earliest I remember was having it from my colleague M when I was pregnant. Oh Boy, did I love it!!! M, being the kind soul she was ensured she got this for me regularly... this is the nicest part of being pregnant... people are eager to satiate your pregnancy cravings. M got it every other week for me. It's nearly 3 years now since this incident but the taste lingered on.

Recently I decided to ask my best friend G the recipe. I figured since it is a Tamil Brahmin speciality, G would know the recipe too...so what if M was an Iyer and G an Iyengar? The recipe ought to be the same right? G laughed and told me "DO you remember how you used to hog my lunch in school every time my mom packed this dish for me?". My jaw dropped, limbs dragged and the whole body shook!!!! Haha, let me not overdo, but I swear, I really did not remember having this dish earlier. G says she can recall very vividly how I used to exchange the Fried Rice my mom packed for me in exchange for her Poricha Kootu n Rice. I must have forgotten about it in my growing old years, but more than 10 years later, when M brought the dish, I loved it...so I guess the taste was cultivated when I was a 13 or 14 year old teen!

G gave me the recipe which I cross verified online. Fairly simple. So I decided to make it. And relish it!!!!





What you need to make Poricha Kootu

Any of the following veggies (any 2 would suffice)

Chow Chow (I don't know its english name) - 1

Green Brinjal - 5-6 cut lengthwise

Green Capsicum - 1

Kovakkai (Ivy Gourd or Tindora) - 100 gms

White Pumpkin - 100 gms

1. Moong Dal (Siru Parippu) - 1 cup
2. Channa Dal (Kadala Parippu) - 50 gms
3. Coconut - 1/2 shell grated
4. Jeera - 1 tsp
5. Green Chillies - 3-4
6. Peppercorn - 3-4 tblsp
7. Turmeric Powder - 1/4 tsp
8. Sambar Powder - 1 tsp
9. Salt to taste

How to make it:

1. Pressure cook the Moong Dal and Channa Dal for 3-4 whistles.
2. Cut and boil the vegetables in water with turmeric and sambar powder.
3. Grind the coconut, green chilly, peppercorns and jeera into a fine paste.
4. When the veggies are cooked and soft, add the dal and bring to boil.
5. Add salt and mix well.
6. Add the ground coconut-peppercorn paste and cook till the gravy becomes thick.
7. Serve with hot rice and ghee!

This dish requires no oil. Yeah the coconut is a high cholestrol item, but still, NO OIL!!!!

I love this dish and looks like this is going to feature in my weekly timetable for lunch menu from now on since I've learnt to make it.

Palak Kofta (Spinach with Patties)

This is basically another idea spurned by left overs. As I have mentioned earlier, my dear husband is not too fond of Colacassia or Baby Potatoes and I had a packet of each staring at me this morning. I thought I'd make Kara Kuzhambu with one veggie and fry the other...In fact I was pretty much dreading my husband's response.

Suddenly the bell rang and as if she were god sent, it was the lady who sells greens to our apartment. And again, as if it was serendipity, she had Palak (Spinach). I usually buy Spinach when I have Paneer (Cottage Cheese) and resort to making the usual Palak Paneer. This time I decided to use the Baby Potatoes and Yam (Colocassia) instead. Again the dilemma was on - Should I boil the potatoes/yam and place it in the Palak Gravy instead of the Paneer or do something else. The wise part of me told me to try something else - It was pretty obvious that my husband would keep aside the 2 veggies that he does not like and then complain that I never make anything he likes (Which is 75% true - I make things that excite me, sometimes I am inconsiderate about his dislike for the same).

I decided to camouflage the 2 veggies that I was planning to use. And thus Palak Kofta was born! Try it out. It is not too different from the Palak Paneer Recipe that I usually make.

 Ingredients:

For the Kofta

1. Baby Potatoes - 250 gms
2. Colocassia (Arbi/Yam/Sepankazhangu/Chembu) - 150 gms
3. Corriander Leaves - 1 bunch
4. Chilly Powder - 1 tsp
5. Corriander Powder - 1 tsp
6. Turmeric Powder - 1/4 tsp
7. Dry Mango Powder - 1 tsp
8. Garam Masala - 1 tsp
9. Cumin Powder (Jeera Powder) - 1 tsp
10. Asafoetida (Hing) - 1 pinch
11. Salt to taste
12. Cornflour - 1 cup
13. Oil - for shallow frying

For the Palak

1. Spinach (Palak) - 2 or 3 bunches (I use only the leaves - I got one small cooker full of uncooked leaves)
2. Onions - 2
3. Tomatoes - 3
4. Green Chilly - 3
5. Ginger Garlic Paste - 1 tsp
6. Jeera - 2 tsp
7. Hing- 1 pinch
8. Milk - 200 ml (you could use cream instead)
9. Chilly Powder - 1 tsp
10. Turmeric Powder - 1/4 tsp
11. Garam Masala Powder - 1 tsp
12. Salt to taste
13. Oil - 2 tblsp
14. Spinach Stock - 1 cup (The water that is left after boiling/steaming the Spinach)

Method:

For the Kofta:

1. Boil potatoes and colocassia (Pressure cook for 3-4 whistles)
2. Cool and Peel skin.
3. Mash them well.
4. Add the remaining masalas (other than cornflour) and corriander leaves and mix well.
5. Take a small amount of the mashed paste and flatten them on your palm like a patty.
6. Roll it in cornflour.
7. Heat oil in a pan.
8. Shallow Fry the patties. (I make them in batches - roll 10 patties and then shallow fry all of them together)
9. Turn over once side is done.
10. Remove from pan and drain excess oil by placing the kofta's on a tissue paper.

For the Palak Gravy

1. Steam Palak well (Do not boil them). I used the leaves and discarded the stems. You can use both if you want a good quantity of the gravy.
2. Set aside the stock if you want to add it to the gravy.
3. Set aside to cool
4. Heat oil in a pan.
5. Splutter half of the jeera and fry the onions till translucent.
6. Add ginger garlic paste and fry till the raw smell goes.
7. Add green chillies and tomatoes and cook till the tomatoes turn mushy.
8. Remove and set aside to cool.
9. Once cooled, puree the palak and the prepared onion-tomato mixture together into a fine paste.
10. Heat oil in a pan.
11. Splutter remaining jeera, add the hing (asafoetida)
12. Add the pureed mixture and mix well.
13. Add Spinach stock.
14. Add turmeric powder, salt and chilly powder and bring to boil.
15. Add garam masala and kofta and allow it to boil once.
16. Remove from flame and add the milk/cream.
17. Place it back on low flame and cook till it is about to boil. Do not bring it to boil as the milk/cream will curdle.
18. Do not cook for too long as the Kofta's will become soggy and get mashed into the gravy.
19. Serve hot with roti's/parantha's

Finally, this is a pic taken from the internet, sent by my friend G - This is how a Palak Kofta should actually look :-)

Methi-Matar-Makkai-Malai (Fenugreek-Peas-Corn in Cream)

I'd prepared this long back based on a recipe from a Sify eBook that I'd downloaded. I completely forgot about this preparation and the recipe till I opened my fridge to find all the ingredients staring at me. I found the e-Book in my old hard disk that had all but died.

Ingredients

1. Methi Leaves - 2 small bunches


2. Corn - 1 cup


3. Frozen Peas - 1 cup (They cook well and do not run color like the other varieties available)


4. Kasoori Methi -  1 tblsp


5. Jeera - 1 tsp


6. Asafoetida - 1 pinch


7. Green Cardamom - 2


8. Cloves - 4-5


9. Cinamon Stick - 1 inch piece


10. Onions - 2 big


11. Green Chilly - 4-5 (as per your spice requirement)


12. Cashew Nuts - 1 tblsp


13. Poppy Seeds (Khus Khus) - 1 tsp


14. Sugar - 1 tsp


15. Ginger - 1 inch piece


16. Curd - 2 tblsp


17. Malai - 200 ml tetra pack carton


18. Oil - 2 tblsp

Method

1. Soak Methi in salted hot water for 15 minutes


2. Soak cashew nuts in warm water.


3. Thaw Corn and Peas (I microwaved for 2 mins)


4. Dry Grind cardamom, cinamon and cloves and set aside.


5. Grind cashews and khus khus together.


6. Add ginger, garlic, curd, onions and sugar to the paste and gind again.


7. Heat oil in a pan.


8. Splutter Jeera and add asafoetida.


9. Add ground paste and powder and fry till the raw smell disappears.


10. Add corn, peas and methi and mix well.
    
    [caption id="attachment_131" align="alignright" width="300" caption="Methi Matar Makkai Malai"][/caption]


11. 
    
    Add salt, kasoori methi and a little water and allow to boil.


12. 
    
    Beat Malai well and add to the gravy.


13. 
    
    Boil till it thickens and serve

• 
  
  [caption id="attachment_132" align="alignleft" width="300" caption="Finally made!"][/caption]

 

Peas-Potato Garam Masala

Its been a few days since I've posted something. That is primarily because it has been a few days since I tried preparing something. I left it to the able hands of my cook and well, she hasn't been doing a good job of it. So today, I got back to the rut and decided to invent a dish.

I was not too successful at it... Just added everything I could think of... then did some damage control...and voila... my recipe was born!!!!!

I started off, wanting to make a potato fry recipe that I read in one of the food blogs that I follow. It was fairly simple and I thought it would be an ideal accompaniment to go along with this afternoon's lunch. Then one brainwave hit another till a huge Tsunami of ideas struck. And thus the recipe was born.

Ingredients:

1. Potatoes - 3


2. Peas - 2 cups


3. Shallots - 10-15


4. Green Chilly - 2-3


5. Garlic - 5-6 cloves


6. Ginger - 1 inch piece


7. Cashew - 3 tblsp


8. Tomato puree - 5 tblsp


9. Hung Curd - 1/2 cup


10. Cream - 3-4 tblsp


11. Kasuri Methi - 2 tblsp


12. Amchur Powder - 1 tsp


13. Turmeric Powder - 1/4 tsp


14. Salt to taste


15. Oil - 2 tblsp


16. Jeera - 1 tsp


17. Bay Leaf


18. Cloves - 3-4


19. Green Cardamom - 2-3


20. Black Cardamom - 2


21. Star Anise - 1


22. Nutmeg - 1/4


23. Nutmace - 1


24. Khus Khus - 1-2 tsp


25. Saunf - 1 tsp

Method:

1. Boil potatoes and peel. Cube them and set aside


2. Thaw peas if frozen. Else boil them with potatoes.


3. Grind the sallots, chillies, ginger and garlic to a fine paste.


4. Roast items 17-25 on an iron skillet and dry grind them


5. Soak cashews in warm water and make cashew paste.


6. Beat the curd well, mix the dry garam masala in the curd and set aside.


7. Mix cashew paste to this mixture.


8. Heat oil in a pan.


9. Splutter jeera and add the bay leaf.


10. Add the onion paste and fry till raw smell disappears.


11. Add tomato puree and fry well.


12. Add the curd/cashew/garam masala mixture and cook till it becomes thick and dry.


13. Add turmeric, salt and amchur powder.


14. Add kasuri methi and mix well.


15. Add water and let it boil.


16. Add the potatoes and peas and cover with a lid.


17. Allow to cook for 5-10 mins.


18. Add cream and remove from fire.

[caption id="attachment_108" align="alignright" width="300" caption="Peas n Potato Garam Masala"][/caption]

This can be had with roti's or mixed with rice. You could alter the taste by adding tamaring/more tomato puree or reducing the quantity of garam masala. Since this dish is laden with garam masala, if you mix it with rice, it tastes like pulao/biryani.

[caption id="attachment_109" align="alignleft" width="300" caption="Mixed with rice"][/caption]

Mangalorean Tomato Curry in Coconut Milk

This apparently is a Mangalorean/Konkani delicacy that is had along with Neer Dosa

( http://www.awesomecuisine.com/recipes/177/1/Neer-Dosa/Page1.html ), yet another Mangolerean delicacy.

My husband loves this and my mother in law made it when I went there the first time after marriage. I loved this and asked her for the recipe. She started laughing saying there is hardly a recipe for this cos it is so simple to make. And trust me, when I heard of the recipe then, I was like this can't be so tasty for such a simple preparation! But trust me it is.

This also goes along well with Appams and Puttu as well. I made this when I had my friends over and served it with Appams and they all loved it.

Ingredients

1. Garlic - 7-8 cloves chopped finely
2. Onions - 2 big ones chopped finely or into thin long slices
3. Tomatoes(Finely chopped) - 3 Big ones or 4 small ones (If you are using more onions, use more tomatoes)
4. Turmeric Powder - 1/4 tsp
5. Chilly Powder - 3/4 tsp
6. Thick Coconut milk - 200 ml - 1 glass (I use 1 Dabur Hommade Coconut Milk carton) If you are using the powder, you could use 2 sachets.
7. Water - 200 ml (1 glass)
8. Oil - 2 tblsp
9. Salt to taste

(Yeah, thats it...i told you its fairly simple na!!! :-) )

Method:

1. Heat oil in a pan. Add chopped garlic and fry till golden brown.
2. Add onions and fry till translucent.
3. Add the tomatoes and cook till they become pulpy and lose shape.
4. Add salt, turmeric powder, chilly powder and some water and allow to boil till it becomes half its quantity.
5. Add coconut milk and simmer till it thickens.
6. Increase the heat, allow to boil and remove from flame.

That's it! The result is lip smacking yummy and a not so masaledar accompaniment to Appam, Puttu or Neer Dosa!!!!

Aviyal

A signature dish from Kerala and popular in Tamil Nadu as well, Aviyal is a must for any Kerala "Sadhya". We mallu's actually do not need a reason to prepare this dish. This is a must have dish for every occasion and is also made on normal days to be had along with Rice and Sambar.

It is supposed to have been invented by Bhima (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut

(Source: http://en.wikipedia.org/wiki/Aviyal)

Well, needless to say, the end result is yummilicious!

Sprouts and Paneer Masala

This is very simple, easy to make and is not too heavy on your intestines. It is a good source of proteins for school and office goers. Since this is a dry item, you could roll it inside the roti's and pack it for lunch. When it is mixed with paneer, eating sprouts does not seem as bad either to the ones who otherwise avoid it!

Ingredients

1. Paneer - Freshly made from 1 litre milk (to be crumbled)
2. Sprouts - 2 cups
3. Onion - 1
4. Tomatoes- 2
5. Green Chilly - 2 (or as per taste)
6. Ginger Garlic Paste - 1 tsp
7. Red Chilly Powder - 1/2 tsp
8. Turmeric Powder - 1 pinch
9. Dhania Powder - 1/2 tsp
10. Channa Masala - 1/2 tsp
11. Jeera - 1 tsp
12. Oil - 4 tsp
13. Asafoetida Powder (hing/perungayam) - 1/4 tsp
14. Salt to taste

Method

1. Boil milk, add vinegar and make paneer. Crumble and set aside
2. Microwave sprouts in water on HIGH for 1 minute
3. Heat oil in a pan, splutter jeera.
4. Add onions and green chillies and saute till onions are transparent
5. Add ginger garlic paste and fry till raw smell goes (You could add tomato ketchup instead of ginger garlic paste if you are making it for children - they prefer ketchup taste to pungent ginger garlic taste)
6. Add tomatoes and cook till tomatoes lose shape and become mushy.
7. Add sprouts, salt and dry masala powders (including hing).
8. Cook on high till water from tomatoes evaporates.
9. Add crumbled paneer and cook well till it is completely dry.
10. Garnish with chopped shallots and serve with rotis.

Note: You could add an egg before you add the paneer. Adds to the protein quotient of this dish. This is low on oil and spices and hence a very light and easilly digestable accompaniment.