Wednesday, June 22, 2011

Beetroot Paratha

1. 1 Medium Sized beetroot
2. 1 small carrot
3. 3 cups of wheat flour
4. 2 tbsp of curd/yogurt
5. 1 tsp of cumin seed/Jeera powder
6. 1 tbsp red chilli powder
7. 1/2 tsp of turmeric powder
8. 1 tsp of Garam Masala powder
9. Salt to taste
10. 2 tsp of oil

Grate the Beetroot and carrot.
In a pan add oil and once it heats up add the turmeric powder, jeera powder, chilli powder.
After 15 seconds you add the grated beetroot and carrot.
Let this cook for about 8 minutes in low flame.
Check every 2 minutes so that it does not charr out.
When the veggies look done , add Garam Masala ,salt and mix again for a minute.
In a bowl to the wheat flour add the yogurt and the veggie mix cooked.
Make the dough an roll them into the form parathas, flip on a pan until completely cooked.
Serve hot with Aam Ki Aachar/ Mango pickle or coconut chutney.

Palak Paneer

1. Palak/Spinach - about 2 cups when finely chopped.
2. Onion - 1 medium sized
3. Garlic - 4 cloves
4. Ginger - 1 inch
5. Paneer - 50 grams
6. Garam masala - 1.5 tsp
7. Green chilli - 1 - 2 (based on how spicy you want the curry to be)
8. Salt - to taste
9. Oil/butter - 2 tbsp
10. Tamarind powder - 1/2 tsp
11. Jaggery - a pinch of it.
12. Curry and coriander leaves - few strands chopped
13. Jeera - 1/2 tsp

1. Heat oil/butter in a pan and place the paneer cubes into it to let it crisp on each side for about 30 seconds.
2. After you have removed the paneer , in the same pan with oil add jeera , chopped chilli , garlic cloves ,chopped ginger and temper it. After about a minute add the chopped curry leaves and spinach . Keep the flame low and cook until the raw smell of the greens are gone.
3. In another pan add half a tsp of oil and fry the onions until they turn transparent, add the Garam Masala, tamarind powder, salt and mix them well for half a minute.
4. Keep about 2 tbsp of fried onion aside. Remove both the contents into a grinder.
5. Make a fine paste of this greens and masala. pour it back into the pan for some more cooking.
6. Add the onions that was kept aside. Cook for 2 mins.
7. Next add the crisp paneer cubes and let the whole curry cook in low flame for another 4 - 5 minutes.
8. Garnish with fresh coriander leaves.

A great combination for rotis/phulkas or any kind of Indian bread.

Variation: Garlic can be avoided if one does not like the smell. Also fresh tomato puree adds a twist to the taste when used instead of tamarind powder.

Saturday, June 18, 2011

"Gobi Masala - My style".

1. Cauliflower - about 200 grams when cut into small pieces.
2. Ginger - about 1/4 inch
3. Capsicum - half
4. Tomato - 1 Medium sized
5. Onion - 1 Medium sized
6. Cashews - 6 to 8
7. Cumin seeds - 1 tsp
8. Fresh Cream - 2 tsp
9. Coriander and Curry leaves - for garnishing
10. Salt to taste
11. Oil 2 tbsp
12. Green Chilli - 1
13. Tamarind paste - 1 tsp

Cut the Cauliflower, tomato, capsicum, ginger, chilli and onion.
Boil the cauliflower in salt water and drain the extra water.
In a pan heat oil and add cumin seeds , once it splutters, add cut chilli, cashews and ginger.
After about a minute add the onions and fry until it turns transparent.
Then to this add the Capsicum and saute for a few more minutes until the capsicum turns tender.
Now finally add the tomato and after 2 minutes turn off the flame.
For the gravy consistency , grind the sauted mixture along with the fresh cream and tamarind paste.
Next pour this mixture in a pan and on low flame cook this for another 2 minutes after which you add the boiled Cauliflower.
Close lid and cook for 5 more minutes.

Variations: You can add half a tsp of sugar to this recepie if you need that pinch of sweetness. Also paneer can be shallow fried and added to enrich the flavours.