MUTTER PANEER MASALA

Mutter Paneer Masala is a popular North Indian dish . A good combination with Roti and Rice.
Ingredients:

500 gms Shelled Mutter (green peas)
300gms Paneer
3 medium Onions (chopped)
8 cloves Garlic (crushed)
2 tbsp grated Ginger
2 Green Chilies (chopped)
250gms Tomatoes (peeled and sliced)
1 cup curd (plain Yogurt)
1 tsp Turmeric Powder
1 tbsp Coriander Seeds
4 Bay Leaves
2 cups Water
1/2 cup Ghee / Vegetable oil
Salt (to taste)

To Garnish:
Garam Masala Powder
Chopped coriander Leaves

Procedure of Mutter Paneer Masala:

•  Make a paste by grinding together half the onions, garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 1-inch cubes.
• Fry the paneer to a light brown. Remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chilli, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes.
• Garnish with garam masala and coriander leaves. Serve the Mutter Paneer Masala.

PALAK PANEER

Palak Paneer is a popular side dish . Frequently prepared in North India. A good combination with roti and fried rice.

Ingredients:

1/2 kg Spinach
100 gm Paneer
1 Onion (finely chopped)
1/4 tsp Black pepper powder
3/4 tsp Ginger-garlic paste
1/2 tsp Green chilli paste
3 tbsp Butter
2 or 3 Bay Leaves
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
3 tbspVegetable oil
Salt (to taste)

 

Procedure of Palak Paneer:

• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
• Cut paneer into small cube shaped pieces. Keep aside few cubes for decoration.
• Heat 3 tbsp vegetable oil in a frying pan.
• Fry the paneer cubes on a medium flame till they become light brown. Remove from pan and keep aside.
• Take butter, heat it.
• Add bay leaves and cumin for frying.
• Add finely chopped onions and fry again until they are transparent.
• Add garam masala powder, black pepper powder and salt. Mix well.
• Now add fried paneer and cooked spinach. Mix them properly.
• Cook palak paneer on a medium flame for 10 mins.
• Garnish with finely grated paneer pieces .
• Palak Paneer is ready to serve.

GOBI ALOO MASALA RECIPE

Gobi Aloo Masala is a favourite side dish . A good combination for main course and breakfast items like puri , bread and roti.

Ingredients:

1 whole Cauliflower (florets)
4 Potatoes (chopped in blocks)
1 Onion (chopped lengthwise)
1 Green chilli ( slit in half)
1/2 tsp ginger-garlic paste
1/2 tsp Turmeric
2 tsp Cumin Powder
2 tsp Coriander Powder
2 tsp Red Chilli Powder
1 tsp Garam Masala powder
few  coriander leaves (for garnishing)
1 tbsp Oil
Salt (to taste)

 

Procedure of Gobi Aloo Masala:

• Wash and drain the separated Cauliflower florets.
• Cut Potatoes into small pieces.
• Heat Oil in a Pan, add Onions and fry till transparent.
• Add green chilli, ginger – garlic paste, stir , mix in potatoes, cover to cook.
• Once the potatoes are half done, add the cauliflower florets.
• Add turmeric and salt. Cover to cook. Remove the lid after a few minutes.
• Add all the cumin powder, coriander powder, red chilli powder and garam masala powder & mix.
• Garnish with coriander leaves.

SAMBHAR – MASALA VARIETY

Sambhar is a popular South Indian dish or a main course curry. A good combination for main meal and breakfast items like dosa and idli .

Ingredients:

½ cup Tur Dal (soaked)
Mixed Vegetables (as desired, chopped)
2 tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves.
1 sprig of coriander leaves
Tamarind (Lime sized)
Salt (to taste)
Asafoetida ( Hing) optional
For Sambar Masala:
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
1 tbsp Coconut (grated)
8 Red Chillies.

 

Procedure of Sambhar – masala variety:

• Heat oil in a pan and fry all the ingredients to make the sambar masala
• Remove and grind to a fine paste.  
• Pressure cook tur dal with water until tender.
• Saute the chopped vegetables in 1 tsp of oil on a low flame.
• Add these vegetables into the cooked tur dal, cook until tender.
• Stir in the ground sambar masala and simmer for another 10-15 minutes.
• Add tamarind extract.
• Flavor with mustard seeds, curry leaves , 1 red chilly and salt.
• Garnish with coriander leaves. Sprinkle asafoetida (hing)
• Serve hot with dosa or idli.

EGG KURUMA

Egg Kurma is a popular dish as it can be made quickly. Good combination for Rice, Naan, Roti and chapathi varieties.

Ingredients:
 
4 Boiled Eggs
3 Green Chilies ( Slit in ½)
2 Boiled Potatoes (cut into small pieces)
1 large Onion
3 medium size Tomato
1 tsp Coriander Powder
4 tbsp Coconut Paste (fresh)
1/2 Chili Powder
1 1/2 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
2 tbsp Yogurt
2 tbsp Poppy Seeds Paste (Khus Khus)
1/2 tsp Garam Masala powder
1/4 tsp mustard seeds 
Coriander Leaves (for garnishing)
Oil
Salt ( to taste)

Procedure of Egg Kurma :

• Ina wide pan, pre-heat the oil and splutter the mustard seeds
• Now add the green chilies, chopped onion and fry till slight golden brown
• Put the chopped tomato, salt, turmeric powder, ginger-garlic paste and cook for about 5 minutes.  
• Now, add the garam masala, poppy seeds paste, chili powder, coriander powder and cook for another 5 minutes.
• Add 1 cup water and cook the gravy for 10 minutes in low flame.
• Put the boiled eggs, potatoes and stir it about 3 min.
• Then put the coconut paste, yogurt paste , do keep the flame in low for another 5 min
• Now garnish it with coriander leaves.
• Serve hot.

BAGARA BAINGAN

Bagara Baingan is a delicious dish / sabzi, very popular in South India especially in Andhra Pradesh and Hyderabad.

Ingredients:

250 g small, round Brinjal (baigan / egg plant)
1 cup Onions, chopped
1 tbsp Grated Coconut, fried
1 tbsp Roasted Groundnuts
1 tbsp Sesame Seeds, fried
1 tsp Ginger-Garlic Paste
½ tsp Turmeric Powder
½ tsp Coriander Powder
Red Chili Powder, to taste
½ tsp Cumin Powder
½ tsp Garam Masala
1 Tamarind Ball, lemon-sized
2 tbsp Coriander Leaves, chopped
Salt, to taste
4 tbsp Oil, for frying
 

Procedure of Bagara baingan :

• Slit the brinjal / baingan from both the ends, without cutting the vegetable completely Retain the green stem part. Place the slit brinjals in water.
• Take a small cup of water and soak tamarind in it, for about ½ an hour. Later filter the tamarind juice.
• Grind the fried items together: sesame seeds, roasted groundnuts (remove skin) and grated coconut to make a smooth paste.
• Heat 2 tbsp oil in a pan and fry brinjals in it till they become soft. When done, keep aside..
• In the same pan, heat rest of the oil and then put ginger-garlic paste in it, along with chopped onions. Fry till the onions turn light brown in color.
• Now, add the grinded masala paste in it and fry for a minute.
• Put turmeric powder, garam masala, cumin powder, coriander powder , red chili powder  and salt in it.
• After stirring for a few minutes add the fried brinjals , tamarind juice and cover with a lid . Cook until the brinjals are tender.
• Garnish the bagara  baingan curry with coriander leaves and serve hot with rice or chapatti

BAIGAN KA BHARTA

Baigan ka bharta is a popular side dish in North India. It can be taken along with hot rice and chapathi too.

Ingredients:

2 medium Baigan (eggplant / brinjal)
1 cup Cooked green peas
2 medium size finely chopped onions
2 Finely chopped tomatoes
2 Finely chopped green chilli
1 tsp Red chilli powder
1 tsp Garam Masala Powder
1/2 tsp Turmeric Powder
6 tbsp Vegetable oil
Salt to taste
1 stem curry leaf
Chopped green coriander leaves for garnishing

Procedure of Baigan ka Bharta :

• Apply oil lightly onto the baigan (eggplant) and roast it on a gas burner over medium heat.
• Turn the baigan frequently upside down, until fully roasted.
• Hold the roasted  baigan under cold running water or in a bowl full of water. Once cool , peel off the blackened skin.
• Mash the baigan flesh.
• Heat oil in a pan / kadhai . Add curry leaf, green chilli and onion. Fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir.
• Add tomatoes and cook until tender.
• Add green peas and mashed baigan . Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

 

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