Spinach Fry

Spinach Fry

Spinach fry is one of my favorite vegetarian dishes. Spinach is an excellent source of iron. What makes this recipe special is that it tastes just like any mutton curry with minimal spices. Enjoy!!

Ingredients:
Spinach - 1 lb
Onion - 1 large
Garam masala - 1 tsp
Ginger garlic paste - 1 tsp
Cumin seeds - 1 tsp
Green chilli paste - 2 tsp or to taste
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Dry coconut powder - 2 tsp
Roasted peanut powder - 1 tsp
Salt - to taste
Oil - 3 tbsp

Method:

1. Rinse the spinach well under cold water. Keep aside to drain well. 
2. Finely chop the spinach and keep aside.
3. Finely slice the onions.
4. In a wide pan, add the oil.
5. Add in the cumin seeds and allow them to crackle.
6. Add in the garam masala.
7. Now add in the sliced onions. Add some salt. Fry well till they are slightly golden brown on a medium flame.
8. Now add in the ginger garlic paste, green chilli paste and saute for a minute.
9. Add in the turmeric powder and the coriander powder. Combine well.
10. Now add in the chopped spinach. Mix well. Cover it with a lid for 5-6 minutes. Stir in between.
11. Check for the seasonings and adjust the spices according to your taste. Cook well till the oil separates from the sides of the pan.
12. Add in the coconut powder and the roasted peanut powder. Combine well.
13. Cover it and cook for a minute or two. 
14. Turn off the heat and serve hot. 

Tasty Tips:

1. Onion is the key ingredient in this dish. Frying the onions on a slow flame gives them a nice caramelized coating, which gives this dish a unique flavor. 
2. The quantity of spinach looks like a lot but it wilts down to nothing. This recipe serves 2-3 people.
3. To retain the vibrant green color of the spinach, its important to rinse it under cold water only.
4. This dish goes excellent with hot steaming rice.

Tomato Curry

Tomato Curry

Tomato curry is such a unique dish that just wakes up your taste buds. This is a life saver when you have no vegetables lying around. I have so many childhood memories associated with this dish. My mom used to make the plain daal to go along with this dish.  Make in bulk because the left over tastes even better. Enjoy!!


Ingredients:
Tomatoes - 1 lb
Onion - 1 large
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek powder - a pinch
Asafoetida (hing) - a pinch
Curry leaves - few
Dagad phool / Biryani puvvu - 1 floret
Garam masala - 1/2 tsp
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp or to taste
Coriander powder - 2 tsp
Dry coconut powder - 2 tsp
Toasted sesame seed powder - 2 tsp
Sugar - 1/2 tsp
Salt - to taste
Oil - 5 tbsp
Coriander leaves - few sprigs


Method

1. Wash and dice the tomatoes and keep them aside.
2. Finely chop the onions.
3. In a wide non-stick pan, heat the oil on a medium low flame.
4. When the oil is hot, add the asafoetida, fenugreek powder, the dagad phool, the cumin seeds and the mustard seeds and allow them to crackle.
5. Add the garam masala.
6. Now add in the roughly chopped curry leaves and the chopped onions. Add some salt to help the onions cook faster.
7. Saute till the onions are translucent.
8. Now add the ginger garlic paste. Saute for a minute.
9. Add in the turmeric powder, the red chilli powder and the coriander powder. Saute till the spices blend well with the onions.
10. Add the tomatoes. Add some salt and mix well. Cover the pan with a lid and let it cook on a medium low flame till the tomatoes are softened and you see oil separating from the sides of the pan. Keep stirring in between.
11. Now check the seasonings and adjust the spices according to your taste.
12. Add in the dry coconut powder and the toasted sesame seed powder.
13. Add in the sugar. Mix well. Cover it and let it simmer gently for a minute or two. 
14. Sprinkle in the freshly chopped coriander leaves and serve hot with chapati or rice.

Tasty tips:

1. Fenugreek powder is the key ingredient in this dish. It is very pungent and bitter, so a little bit goes a long way. I usually add this powder to all my sour tasting dishes. The bitterness in the fenugreek powder compliments any sour tasting dishes.
2. Dagad phool is another key ingredient in this dish. It is otherwise called Biryani flower, which I use extensively in all my biryani recipes, sambaar and many of my meat dishes. The moment it hits the hot oil/ghee it just smells divine. It is a dried lichen. It has a unique flavor, quite woody and earthy aroma. It is easily available in any Indian grocery stores.

Dagad phool/Biryani puvvu

 

 

 

1. Sesame seeds powder adds a unique nutty flavor to this dish. Do not forget to toast the sesame seeds before you blend them into a fine powder. Toasting enhances its flavor.
2. You can also make a variation by adding fenugreek leaves in the end to this dish. It tastes excellent too.
3. This dish tastes even better the day after. It tastes awesome hot or room temperature. Goes excellent with rice or chapati or even a slice of bread.

Paneer Makhani

Paneer Makhani

Paneer is generally known as Cottage cheese. Makhan is butter in Hindi hence the name Paneer Makhani. This is a super hit party dish that your friends will devour, leaving you feel like a master chef. Enjoy!!

Ingredients:

Paneer (Cottage cheese) - 1lb
Onion - 2 medium
Tomato - 1 medium
Cashews - 2 tbsp
Garam masala - 1 tsp
Bay leaf - 1
Cumin seeds - 2 tsp
Black cumin seeds (Shahi Jeera) - 1 tsp
Ginger garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp or to taste
Coriander powder - 2 tsp
Sour cream - 1 tbsp
Coriander leaves - few sprigs
Orange food color - a pinch (optional)
Salt - to taste
Sugar - 1/2 tsp
Butter - 5 tbsp
Heavy whipping cream - 2 tsp (Optional)
Kasoori methi (Dried fenugreek leaves) - 1 tsp
Oil - 1 tbsp
Oil - to deep fry the paneer

Method:

1. Cut the paneer into bite size cubes and keep them aside.
2. In a deep pan, pour enough oil to deep fry the paneer cubes. Fry the paneer cubes till golden brown on all sides. 
3. Put these fried paneer in cold water immediately. Let them sit in the water till you prepare the rest of the dish.
4. In another pan, put 2 tsp of oil. Fry the chopped onion till golden brown. Keep it aside to cool. Now blend the fried onion to a smooth paste.
5. Fry the cashews in some oil till golden.  Allow them to cool down. Blend them into a smooth paste using a little water.
6. In the same pan, fry the tomato and allow it to cool down. Now blend it into  a smooth paste and keep it aside.
7. Put a non-stick pan on a medium flame, add the butter and the remaining oil to it. 
8. Once it is hot, add in the garam masala, the black cumin seeds and the cumin seeds. Let them crackle.
9. Now add in the bay leaf and the onion paste. Saute for 2 minutes.
10. Add the ginger garlic paste. Fry for a minute.
11. Add in the cashew paste and fry till the oil separates from the edges of the pan.
12. Add the tomato paste. Fry for a minute.
13. Now add the sugar.
14. Add in the turmeric powder, red chilli powder and coriander powder. Fry the spices till the raw flavor is gone and oil is separated.
15. Add in the salt. Add in the sour cream. Mix well.
16. Now check the consistency and add water if required. 
17. Dissolve a pinch of orange food color in some water and add it to the onion mixture. Mix well.
18. Now squeeze out the water from the paneer cubes. Add them to the onion mixture.
19. Mix well, be careful not to break the paneer cubes. 
20. Crush the kasoori methi between your palms and add it to the dish. Mix well. Turn off the stove.
21. Drizzle some heavy whipping cream for a better presentation.
22. Finally sprinkle in some freshly chopped coriander leaves.
23. Serve hot with chapathi or paratha or hot steaming jeera rice.

Tasty Tips:

1. Be very careful while frying the paneer. Paneer tends to pop in hot oil. Use a splatter screen if necessary.
2. Paneer tends to harden on deep frying. Soaking the paneer in water as soon as its out of hot oil,  helps it remain soft. So this step is mandatory.
3. Sugar brings out the flavors of the spices and the sour cream. A small amount would do.
4. Sour cream gives depth to this dish, but if you are watching your diet you can substitute it with plain yogurt instead.
5. Cashew paste tends to stick to the pan, so a non-stick pan would be a life saver.
6. You can get the kasoori methi in any Indian grocery store.

Plain Dal

Plain Dal

Plain dal is my childhood favorite dish that my mom used to make to accompany with any tangy curries. This is a super simple dish that needs almost no time to make. Enjoy!!

Ingredients:
Toor dal/Kandi pappu/split pigeon peas - 1 cup
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Green chillies - 4 or to tast
Dried red chillies - 2
Curry leaves - few
Coriander leaves - few sprigs
Garlic - 1 clove
Ghee/oil - 2 tbsp
Salt - to taste

Method:

Raw Toor dal

1. Wash the toor dal well in a sieve till the water runs clear.  Soak the toor dal in water for 20 minutes. Drain the water from the toor dal.
2. Now in a pressure cooker, put the washed toor dal and add approximately 2 cups of water to it. 
3. Add the turmeric powder and 1 teaspoon of oil to it. 
4. Pressure cook it for 2-3 whistles depending on the quality of your toor dal.
5. Now turn off the stove and allow it to cool down completely before you open the lid of the pressure cooker.
6. Make a paste out of garlic and cumin seeds using a mortar and pestle.

Mortar and Pestle

     7. Open the lid of the pressure cooker and mash the toor dal. Add water till you get your desired consistency.
     8. Add some salt and the garlic and cumin paste to it and churn well using an Indian churner.

Types of Indian Churners

1. For tempering: Heat the remaining oil in a small sauce pan. 
2. Add the mustard seeds and allow it to crackle.
3. Add in the slit green chillies and the broken dried red chillies.
4. Now add the curry leaves.
5. Immediately drop this entire mixture into the dal mixture. Mix well and cover it with a lid to seal in the flavors. 
6. Let it simmer for 5 minutes on a low flame.  
7. Garnish it with freshly chopped coriander leaves and serve hot with hot steaming rice.

Tasty Tips:

1. The garlic and cumin paste and the curry leaves are the key ingredients in this dish. Crushing the garlic and the cumin seeds using a mortar and pestle gives this dish a unique flavor. (You can find the mortar and pestle at Ikea or at any Pharmacy stores)
2. There are various types of Indian churners. I use the wooden one shown on to the extreme right in the picture. You can find these at any Indian grocery stores.
3. Be very careful while tempering the dal. The curry leaves and the green chillies tend to splutter a lot in hot oil. So step back after you add these to the hot oil.
4. This dal when accompanied with hot steaming rice and ghee (clarified butter) makes an excellent baby food among kids 8 months and older.

Uggaani

Uggaani

Uggaani is otherwise called Borugula Upma. Borugulu or maramaralu or puffed rice, whatever the name is, this is definitely a super easy snack for those kids home hungry from school in the evening. Enjoy!!

Ingredients:

Borugulu/maramaraalu/puffed rice - 1/2 lb
Onion - 1 large
Tomato - 1 small
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 4 or to taste
Turmeric powder - 1/4 tsp
Curry leaves - few
Fried chana / putnala pappu - 2 tbsp
Coriander leaves - few sprigs
Oil - 3 tsp
Salt - to taste

Method:

1. Rinse the borugulu very well with water just like you would rinse the rice. Soak them in clean water for 10 minutes so that any dirt left would settle to the bottom of the bowl.
2. Put a wide pan on a medium flame. Add oil to it.
3. Add the mustard seeds and cumin seeds. Allow them to splutter.
4. Add the sliced onion and saute till the onion is translucent.  
5. Add in the curry leaves.
6. Now add the green chillies and the diced tomato. Saute till the oil separates.
7. Add salt and the turmeric powder. Mix well.
8. Now squeeze out the water from the borugulu and add it to the onion mixture.
9. Blend the fried chana / putnala pappu into a coarse powder.
10. Add this powder to the borugulu. Mix well. 
11. Add freshly chopped coriander leaves.
12. Serve hot.

Tasty Tips:

1. Take utmost care while washing the puffed rice. When you soak the puffed rice in water, they tend to float. Wash well while squeezing them with your hand and separate the ones that float on top in the water. Do not try to drain the water through a sieve. 
2. Fried chana powder is optional. This dish tastes just as good without this too. 
3. Make sure you do not blend the fried chana into a fine powder.

Soy Chunks Curry

Soy chunks curry

We used to call this dish Meal maker curry when we were kids. I don't know where that name came from but it is definitely a hearty dish that satisfies your palate. This is a super alternative dish for those meat cravings and it is packed full with proteins. Enjoy!!

Ingredients:


Soy chunks - 1/2 lb
Onion - 1 large
Tomato - 1 large
Cumin seeds - 1 tsp
Garam masala - 1 tsp
Ginger garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Coriander powder - 2 tsp
Bay leaf - 1
Poppy seeds - 1 tbsp
Dry coconut powder - 1 tbsp
Curry leaves - few sprigs
Mint leaves - few
Coriander leaves - few
Oil - 4 tbsp
Salt - to taste

Method:

1. Put the Soy chunks in a microwave safe bowl and add some water till the chunks are submerged in it. Add some salt to it.
2. Microwave the Soy chunks for 3 - 4 minutes or till the chunks are softened.
3. After the Soy chunks are soft and cooked, drain the water and squeeze out the excess water from them. Cut the chunks if they are too big.
4. In a pan, put very little oil and add the chopped onion to it. Fry the onion till golden. Turn off the heat and put the fried onion in a separate plate and allow it to cool down before you blend it into a paste.
5. In a clean pan, dry roast the poppy seeds till pale brown on a very low flame. Add in the coconut powder and toast till golden brown. Turn off the heat and allow them to cool down.
6. Blend the poppy seeds and coconut mixture into a fine paste and put it in a bowl. 
7. Blend the fried onion into a fine paste and put it in a bowl.
8. Blend the tomato into a puree and put it in a bowl.
9. Put another pan on a medium high flame and add the remaining oil to it. 
10. Add the cumin seeds and let them splutter. 
11. Now add the garam masala, the bay leaf and the onion paste. Add the curry leaves and the mint leaves. Fry till the oil separates.
12. Add in the ginger garlic paste. Fry for a minute. 
13. Now add in the poppy seed paste to it. Fry till the oil separates. 
14. Add the turmeric powder, red chilli powder and the coriander powder. Fry for 2 minutes. 
15. Add in the tomato puree and fry till oil separates.
16. Now add in the Soy chunks. Mix well. Check the seasoning and some salt.
17. Garnish with freshly chopped coriander leaves. 
18. Serve hot.

Tasty Tips:

1. This goes excellent with Jeera rice.
2. Be very careful while toasting the coconut powder, it turns black in no time.