Sweet Corn Paneer Makhani

Sweet Corn Paneer Makhani

Ingredients

Sweet corn-1 cup Frozen
Paneer- 2 (8 oz)


Onions-3 small cubed
Garlic cloves- 4 whole
Ginger- 1 " piece
Cumin seeds-1/2 tsp
Dry methi leaves-1 tsp
Tomato -2 diced
Coriander leaves-1/4 bunch
Butter -1/2 stick
Red chili- 4 whole deseeded

Almonds-4
Cashews- 6


Whipping cream-1 (8 oz)
Garam masala couple pinch (Optional)
1/2 tsp chili powder
Salt to taste
oil to fry
Sugar 1/4 tsp


Method

In a wok add 2 tsp olive oil add the onions,garlic,ginger,cumin seeds,methi,tomato and coriander leaves,saute,cool it to room temperature then grind in a blender with the nuts to a smooth paste.

 In a non stick pan add 1/2 stick butter(healthier version using another couple teaspoons of olive oil) add the ground paste slow cook for 5-8 minutes add salt, more green chili  or chili powder for a more spicy gravy.

Add the corn and paneer cubes,sugar cook for another 10 minutes till nice and bubbly.

Finally add the heavy whipping cream and garnish!

Delicious Paneer Makhani with a twist!! 

 

Spicy Okra Curry - " Vendakka Puli kuzhambu " - South Indian Recipe

Spicy Okra curry - South Indian Style

Ingredients

Okra- Fresh 2 lbs
Red onions -2
Green Chili-2 Slit
Garlic -8 cloves
Tomatoes- 2

Oil- 3 tbs
Mustard seeds-pinch
Fenugreek seeds or Powder-1/2 tsp
Chili powder- 2 tsp(approx)
Coriander powder- 1 tbs
Sambar Powder-2 tsp
Curry leaves -few
Cilantro Leaves- garnish
Tamarind concentrate-1/2 tsp

To Grind

Coconut (Fresh)- 2 tbs

Prep work

• Wash dry and cut okra into 1" pieces.
• Dice the onions
• Slice the garlic cloves
• Chop the tomatoes
• If your using fresh tamarind soak in 1/4 cup of hot water
• Grind the coconut into a smooth paste  

Method

In a wok or kadai add oil deep fry the okra drain on a paper towel.(optional)

OR

In a kadai add 2-3  tbs oil saute the okra till nice and brown .

Remove from oil .

In the same kadai add 1 or 2 tsp oil add mustard seeds,wait for it to sputter add fenugreek seeds wait for it to turn slightly brown then add the diced onions,green chili.
Fry the onions till they turn golden brown, add the sliced garlic cloves and curry leaves, followed by the masala powders add a little water fry till the raw smell disappears.Add the tomatoes fry for a couple of minutes.Then add 1.5 cups water bring it to boil, you will see this curried water thicken now add the fried or sauteed okra ,tamarind pulp and the coconut paste .Check for salt and spice level.Slow cook on medium flame for another 20 minutes.

.
Optional

Using Sesame seed oil makes any tamarind curry taste even better.
Adding 1/4 tsp of  fenugreek powder ,brings out the flavor.

Drumstick Sambar

Drumstick Sambar

Ingredients

Toor Dhall- 2 cups
Cumin Seeds-1/2 tsp or  Cumin powder - 1/4 tsp
Fenugreek seed-1/4 tsp or less
Turmeric powder-1/4 tsp
Oil -1 tsp
Small Red Onions-8


Tomatoes-2
Garlic -5 cloves
Onions-1 sliced
Mustard seeds
Red chili-2 de seeded
Curry leaves
Salt to taste
Oil to fry

Sambar Powder- 2 tsp
Chili powder-1 tsp
Coriander powder-1 tsp

Drumstick -6 oz(Frozen)
Asafoetida- 1 pinch
Tamarind pulp-1 tbs or Tamarind paste 1/4 tsp
Cilantro leaves

Prep work

Wash and soak toor dhall  / lentil for an hour.
Cook lentil in a pressure cooker with enough water,turmeric powder,1 tsp oil and cumin seeds or cumin power,fenugreek seed and small red onions .
Peel garlic and pound using a mortar and pestle.Keep aside.
Soak frozen drumstick in a bowl of hot water for 20 minutes.
Soak Lime size tamarind in water take the pulp out -1 tbs.

Method

In a pot add 2-3 tsp oil add pinch of mustard seeds and wait to sputter, add a pinch of asafoetida powder and add the sliced onions fry till the onions turn golden brown.
Add the pounded garlic,red chili and curry leaves followed by the masala powders and drumstick .
Add water to cook the drumstick,cook till they get tender add some salt .
Add the chopped tomatoes,cooked dhall and tamarind pulp add enough water bring it to boil.
Let it simmer for another 10 minutes till the consistency is right,garnish with some fresh chopped cilantro leaves.

Vegetable Curry

Vegetable Curry

Vegetable Curry  is my all time favorite to make, it's quick and easy if i don't have all the vegetable at hand i always substitute it with frozen mixed veggies!

Ingredients

Carrots- 4
Beans - 1 lb
Potatoes- 3 cubed
Cauliflower florets - 2 handful
Turnip- 1 cubed
Green Peas -handful

Other Ingredients
Onions- 2
Tomatoes-2
Ginger and Garlic paste- 2 tbs
Green Chili- 3

Turmeric powder-1/2 tsp
Chili powder- 2 tsp
Coriander powder-2 tsp

Curry leaves- few sprigs
Cilantro leaves - 1 bunch
Salt to taste
Oil to fry

Whole Spices
Cardamom -2
Cloves -2
Cinnamon -2"
Bay leaf -2
Star anise-1

To Grind 
Fennel seed - 1/4 tsp
Shredded Coconut -3/4 cup
Cashew nut (optional)
Water

Prep  work
Grind the Fennel,Coconut and Cashews with some water into a smooth paste.
Cut all the vegetable and keep aside.
I also add coconut cream instead of grinding shredded coconut.



Method in easy steps

• Pour Oil in a wok or a pot add the whole spices wait to sputter then add the onions and fry till they are golden brown.
• Now add the ginger and garlic paste along with that you can add the green chili,curry leaf ,fry for a few minutes then add the Indian masala powders with some water. 
• Fry till u see the oil separate and the raw smell disappears now add the diced tomatoes.
• Stir in the vegetables,add 2 cups of water check for salt .
• Simmer the sauce, cover with a lid and cook for 10 minutes.
• Open the lid add the ground coconut paste and simmer for another 7 minutes garnish with some cilantro leaves .
• Final Tempering can be done using  2 tsp oil and some curry leaf!
  
  
  
  
  
  
  

Rasam Recipe - Kid friendly version

Kid friendly Rasam Recipe

Ingredients

Tomatoes-2 Pureed
Pepper corns-1/2 tbs
Cumin Seeds- 1/2 tbs
Garlic Cloves -6 Crushed(whole)
Cilantro Leaves- 1/2 bunch minced fine
Curry leaves- 1 sprig

Mustard seeds-few
Red Chili-1
Asafoetida Powder -1 pinch
Turmeric Powder-1/4 tsp
Rasam Powder-1 tsp (optional)

Lime Juice-2 tsp
Water -1.5 cups
Oil to Temper

Prep Work

• Crush the pepper,cumin and garlic using a mortar and  pestle.

• Puree the tomatoes.

Method

In a Kadai add 1 1/2 tsp oil add the mustard seeds wait for it to sputter ,add the split red chili,asafoetida powder ,wait for a few minutes then add the crushed garlic,pepper and cumin saute for a few minutes add the rasam and the turmeric powders followed by the curry leaves.Now add the pureed tomato,water and lime juice .Add the fresh minced Cilantro leaves bring to boil when it begins to froth  turn off the heat.

• Do not let the rasam boil over it loses it's aroma!
• This is kid friendly version...!
• A friend of mine crushes some whole  Coriander seeds and 1 Green Chilies(Optional) to it ,it tastes even better !
•