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A healthy combination of mixed vegetables & cottage cheese, that goes very well with hot Parathas.
Ingredients:
2 Cups Paneer grated or finely crumbled
2 onions (finely chopped)
2 green chillies (chopped or cut lengthwise)
1/4 cup green peas(optional)
1 big tomato (chopped finely)
100g capsicum (yellow & green - chop into small cubes)
1/2 tsp turmeric
1/2 tsp red chilli powder
1/2 tsp garam masala
Salt - to taste
2 tbsp oil
Finely chopped Cilantro(Coriander leaves)
Procedure:
1.Heat oil in a nonstick pan
2.Add finely chopped onions and green chillies and saute them till onion is pink.
3.Add tomatoes, spices, salt and cook till the masala is well done.
4.Add capsicum,peas and cook for 1-2 mins in the masala.
5.Crumble Paneer into tiny pieces and add to the masala.
6.Cover and cook for 5 minutes and then add some chopped cilantro, mix it and cook for another five minutes.
7.Serve with hot Parathas.
Showing posts with label Indian vegetables. Show all posts
Showing posts with label Indian vegetables. Show all posts
Monday, April 6, 2009
Monday, March 2, 2009
Punjabi Chole
This is one of the most famous dish of Punjab.This is prepared using chickpeas.It is simple to prepare.Goes great with Baturas or Kulcha
Ingredients:
1 cup chickpeas soaked overnight.
1 onion finely chopped.
1 tomato finely chopped
1/2 inch ginger finely sliced.
1/2 tsp dhaniya powder
1/2 tsp chilly powder
1 tsp Chole masala
Salt to taste
2 tsp oil
Coriander leaves finely chopped
Procedure:
1.Cook chickpeas in 2 cups of water in pressure cooker until they are soft.Keep them aside.
2.Heat oil in pan.
3.Put onions and fry until they are golden brown.
4.Put Dhaniya powder,chilly powder and chole masala and fry it for 1 min.
5.Add tomatoes in it and fry untill they are soft.
6.Now add chickpeas and salt in this.
7.Add 1 cup water and cook it for 15 min.
8.Garnish it with coriander leaves
9.Serve hot with bhatura/Kulcha
Ingredients:
1 cup chickpeas soaked overnight.
1 onion finely chopped.
1 tomato finely chopped
1/2 inch ginger finely sliced.
1/2 tsp dhaniya powder
1/2 tsp chilly powder
1 tsp Chole masala
Salt to taste
2 tsp oil
Coriander leaves finely chopped
Procedure:
1.Cook chickpeas in 2 cups of water in pressure cooker until they are soft.Keep them aside.
2.Heat oil in pan.
3.Put onions and fry until they are golden brown.
4.Put Dhaniya powder,chilly powder and chole masala and fry it for 1 min.
5.Add tomatoes in it and fry untill they are soft.
6.Now add chickpeas and salt in this.
7.Add 1 cup water and cook it for 15 min.
8.Garnish it with coriander leaves
9.Serve hot with bhatura/Kulcha
Thursday, February 26, 2009
Palak Paneer
Palak Paneer is a delicious dish from North India.It Is a healthy and tasty dish.It goes great with naan.The below recipe will make dish for four people.
Ingredients:
1 bunch Spinach
2 tomatoes chopped
2 onions finely chopped
1/2 inch ginger sliced
1 cup paneer cubes
1/2 tsp cumin seeds
salt to taste
4 tsp oil
1 tsp heavy cream
3-4 green chillies
2 bayleaves
1/2 tsp kasoori methi leaves
Procedure:Procedure:
1.Boil spinach in 2 cups water in cooker and wait till one whistle.
2.Now drain water from spinach and grind it in grinder and form smooth paste.Keep this paste aside.
3.Heat 2 tsp oil in skillet,add onions and fry till they become translucent.
4.Now add tomatoes, and ginger in this and cook until they become soft.
5.Add cumin powder in this and stir for 30 sec.
6.Take this mixture out and cool it and then grind it in grinder.
7.Heat the 2 tsp oil in the same skillet and add bay leaves and the ground paste of ginger and tomato. Let it cook for 5 min
8.Add spinach paste in this and add salt,chilly powder,garam masala, kasoori methi and chopped paneer cubes.
9.Simmer the flame and cook for 6 to 8 minutes.
10.Garnish with cream.
11.Serve hot with naan.
Ingredients:
1 bunch Spinach
2 tomatoes chopped
2 onions finely chopped
1/2 inch ginger sliced
1 cup paneer cubes
1/2 tsp cumin seeds
salt to taste
4 tsp oil
1 tsp heavy cream
3-4 green chillies
2 bayleaves
1/2 tsp kasoori methi leaves
Procedure:Procedure:
1.Boil spinach in 2 cups water in cooker and wait till one whistle.
2.Now drain water from spinach and grind it in grinder and form smooth paste.Keep this paste aside.
3.Heat 2 tsp oil in skillet,add onions and fry till they become translucent.
4.Now add tomatoes, and ginger in this and cook until they become soft.
5.Add cumin powder in this and stir for 30 sec.
6.Take this mixture out and cool it and then grind it in grinder.
7.Heat the 2 tsp oil in the same skillet and add bay leaves and the ground paste of ginger and tomato. Let it cook for 5 min
8.Add spinach paste in this and add salt,chilly powder,garam masala, kasoori methi and chopped paneer cubes.
9.Simmer the flame and cook for 6 to 8 minutes.
10.Garnish with cream.
11.Serve hot with naan.
Wednesday, February 18, 2009
Rajma Masala
Rajma Masala is a famous north Indian dish.In this kidney beans are cooked in tangy sauce.This is easy to prepare and great in taste.It goes great with steamed rice.
Ingredients:
1 cup red kidney beans
1 cup tomato puree
1 inch finely chopped ginger
2 green chillies finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
Coriander leaves finely chopped
Salt to taste
2 tbsp oil
Procedure:
1.Soak kidney beans overnight
2.Cook kidney beans with 1/4 tsp salt in 3 cups of water in pressure cooker until they are soft(but not mashed up)
3.Keep this cooked kidney beans with water aside.
4.Heat oil in a pan.
5.Put coriander powder and chilly powder in oil and fry it for 2-3 sec.
6.Add ginger and green chillies in this and fry it.
7.Now put tomato puree in this and cook it for 2 min.
8.Pour rajma with stock into the puree.
9.Add cumin powder,garam masala and salt in this mixture
10.Cook it for 10 min on low heat.
11.Garnish it with chopped coriander
12.Serve hot with rice
Ingredients:
1 cup red kidney beans
1 cup tomato puree
1 inch finely chopped ginger
2 green chillies finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
Coriander leaves finely chopped
Salt to taste
2 tbsp oil
Procedure:
1.Soak kidney beans overnight
2.Cook kidney beans with 1/4 tsp salt in 3 cups of water in pressure cooker until they are soft(but not mashed up)
3.Keep this cooked kidney beans with water aside.
4.Heat oil in a pan.
5.Put coriander powder and chilly powder in oil and fry it for 2-3 sec.
6.Add ginger and green chillies in this and fry it.
7.Now put tomato puree in this and cook it for 2 min.
8.Pour rajma with stock into the puree.
9.Add cumin powder,garam masala and salt in this mixture
10.Cook it for 10 min on low heat.
11.Garnish it with chopped coriander
12.Serve hot with rice
Tuesday, February 10, 2009
Stuffed Capsicum
Stuffed capsicum is a delicious vegetable dish,goes great with paratha
Ingredients:
5-6 Capsicum
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4 tsp turmeric powder
1/2 tsp Red chili powder
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying
Procedure:
1.Remove the stem of capsicum by cutting from top,gently remove its seeds,so that stuffing can be filled inside and then keep them aside.
2.Now heat 2 tsp of oil in a pan and put onion in it and saute until they are transluscent.
3.Now add peas in it and saute it for 1 min.
4.Add potatoes,salt,mango powder,garam masala,turmeric,red chilly powder in this mixture.
5.Cool the above mixture and stuff in the capsicum .
6.Take 3 tsp oil in a pan,put these capsicum erect and cook it by closing the lid of pan for 20 min or until the capsicum is soft and brown from all sides.(This will require turning the capsicum upside down.)
7.Garnish it with chopped coriander leaves.
Ingredients:
5-6 Capsicum
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4 tsp turmeric powder
1/2 tsp Red chili powder
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying
Procedure:
1.Remove the stem of capsicum by cutting from top,gently remove its seeds,so that stuffing can be filled inside and then keep them aside.
2.Now heat 2 tsp of oil in a pan and put onion in it and saute until they are transluscent.
3.Now add peas in it and saute it for 1 min.
4.Add potatoes,salt,mango powder,garam masala,turmeric,red chilly powder in this mixture.
5.Cool the above mixture and stuff in the capsicum .
6.Take 3 tsp oil in a pan,put these capsicum erect and cook it by closing the lid of pan for 20 min or until the capsicum is soft and brown from all sides.(This will require turning the capsicum upside down.)
7.Garnish it with chopped coriander leaves.
Aaloo Gobhi
Aaloo gobhi is most popular Indian vegetable,goes well with curry and chapattis.
Ingredients:
500 grams cauliflower florets
2 big potatoes peeled and cubed
1 tsp cumin seeds
Pinch of asafoetida(Hing)
2 tbsp ginger finely chopped
4 green chillies finely chopped
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp oil
2 tbsp finely chopped coriander
salt to taste
Procedure:
1.Heat oil in a pan(or skillet)on medium level and put cumin seeds and wait until they crackle.
2.Now add pinch of hing in this and fry for 5 sec.
3.Add the ginger and green chillies and saute for about a minute.
4.Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered, on low level for about 15 minutes or till the potatoes and cauliflower are cooked.
5.Garnish with coriander leaves.
6.Serve hot with curry.
Ingredients:
500 grams cauliflower florets
2 big potatoes peeled and cubed
1 tsp cumin seeds
Pinch of asafoetida(Hing)
2 tbsp ginger finely chopped
4 green chillies finely chopped
1 tsp turmeric powder
2 tsp red chilly powder
2 tsp oil
2 tbsp finely chopped coriander
salt to taste
Procedure:
1.Heat oil in a pan(or skillet)on medium level and put cumin seeds and wait until they crackle.
2.Now add pinch of hing in this and fry for 5 sec.
3.Add the ginger and green chillies and saute for about a minute.
4.Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered, on low level for about 15 minutes or till the potatoes and cauliflower are cooked.
5.Garnish with coriander leaves.
6.Serve hot with curry.
Okra masala(Bhindi masala)
Bhindi Masala is one of the most nutritious and delicious Indian recipe.It goes well with chapattis or paratha.
Ingredients:
1 pound okra
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
1 tsp amchoor powder
1/2 tsp turmeric
1/4 tsp chilly powder.
1 tsp garam masala
2 tbsp chopped coriander leaves for garnish
salt to taste
Procedure:
1. Wash okra under running water and slice off the ends.Cut each okra into 3-4 parts.Set aside. 2. In a heavy skillet heat the oil and fry onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes.Add the tomatoes and cook until tomatoes are soft. Add the okra and stir-fry for 2 minutes.Cover and steam it over medium heat until tender(this will take about 12-15 minutes.)
4. Now put garam masala and stir well.
5.Garnish it with coriander and serve hot with Chappatis.
Ingredients:
1 pound okra
2 onions, thinly sliced
2 tomatoes, chopped
1/4 cup oil
1 tsp amchoor powder
1/2 tsp turmeric
1/4 tsp chilly powder.
1 tsp garam masala
2 tbsp chopped coriander leaves for garnish
salt to taste
Procedure:
1. Wash okra under running water and slice off the ends.Cut each okra into 3-4 parts.Set aside. 2. In a heavy skillet heat the oil and fry onions until translucent.
3. Add all spices except the garam masala and stir-fry 2 minutes.Add the tomatoes and cook until tomatoes are soft. Add the okra and stir-fry for 2 minutes.Cover and steam it over medium heat until tender(this will take about 12-15 minutes.)
4. Now put garam masala and stir well.
5.Garnish it with coriander and serve hot with Chappatis.
Friday, February 6, 2009
Malai kofta
Malai kofta is a very delicious dish(my favourite too) made generally on special occasions.It goes great with naan or tandoori roti.
Ingredients:
For Kofta:
1 cup boiled mash potatoes
1 cup mash paneer(grated)
2 tsp cilantro (finely chopped)
1 tsp coriander powder
4-5 cashew nuts
1/4 tsp salt
1 green chilly finely chopped.
Oil for frying.
Gravy:
4 tablespoon oil
1 tsp cumin seed
2 medium onions,chopped
2 medium tomatoes
1 tsp shredded ginger
1 green chilly
1 tablespoon coriander powder.
1 tsp cumin powder.
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 cup cream
1/4 tsp garam masala
1/2 tsp sugar
1 tbsp cashew nuts
2 tsp cilantro finely chopped.
Salt to taste.
Procedure:
Add salt to boiled and mashed potato
Keep aside.
Mix all the other ingredients for the kofta into a paste(thick).
Make rounds of the potato dough
And place a little of the prepared mixture in the center of each round.
Seal the edges and shape into koftas
Deep fry each kofta till golden brown.
Drain and keep aside.
Heat 2 tbsp oil in a pan.Fry onions till translucent.
Now add ginger,green chilly and and tomatoes and fry it until tomatoes are soft.
Add cumin powder and fry for 1 min.
Now cool the mixture and grate it in grinder.
Now heat 2 tbsp oil in a pan.
Put cumin seeds until the splutter.Now add grated mixture in it.
Add remaining masalas.let the mixture cook for 5 min(or once gravy starts thickening)
Now add cream in it so that the gravy thickens more.Mix in some water if necessary.
When the gravy comes to a boil,Add the koftas
Garnish with coriander leaves.
The koftas should be put in just before eating the dish else they will turn soggy.
Serve hot with naan or tandoori roti
Ingredients:
For Kofta:
1 cup boiled mash potatoes
1 cup mash paneer(grated)
2 tsp cilantro (finely chopped)
1 tsp coriander powder
4-5 cashew nuts
1/4 tsp salt
1 green chilly finely chopped.
Oil for frying.
Gravy:
4 tablespoon oil
1 tsp cumin seed
2 medium onions,chopped
2 medium tomatoes
1 tsp shredded ginger
1 green chilly
1 tablespoon coriander powder.
1 tsp cumin powder.
1/2 tsp turmeric
1/4 tsp red chili powder
1/4 cup cream
1/4 tsp garam masala
1/2 tsp sugar
1 tbsp cashew nuts
2 tsp cilantro finely chopped.
Salt to taste.
Procedure:
Add salt to boiled and mashed potato
Keep aside.
Mix all the other ingredients for the kofta into a paste(thick).
Make rounds of the potato dough
And place a little of the prepared mixture in the center of each round.
Seal the edges and shape into koftas
Deep fry each kofta till golden brown.
Drain and keep aside.
Heat 2 tbsp oil in a pan.Fry onions till translucent.
Now add ginger,green chilly and and tomatoes and fry it until tomatoes are soft.
Add cumin powder and fry for 1 min.
Now cool the mixture and grate it in grinder.
Now heat 2 tbsp oil in a pan.
Put cumin seeds until the splutter.Now add grated mixture in it.
Add remaining masalas.let the mixture cook for 5 min(or once gravy starts thickening)
Now add cream in it so that the gravy thickens more.Mix in some water if necessary.
When the gravy comes to a boil,Add the koftas
Garnish with coriander leaves.
The koftas should be put in just before eating the dish else they will turn soggy.
Serve hot with naan or tandoori roti
I am sending this recipe to WYF Side dish contest.
Friday, January 30, 2009
Matar paneer
Matar paneer is a north indian dish having its origin from Punjab.Its a simple yet tasty vegetarian dish.It goes well with naan or kulcha.
Ingredients:
2 Onion finely chopped
1 inch Ginger finely sliced
5 tsp Oil
1 cup Paneer cubed
1/2 pound Peas
2 Tomato finely chopped
1/2 -1 cup Water
Coriander finely chopped
1 tsp Turmeric
1/2 tsp cumin seeds
1 tsp cumin powder
Salt to taste
1/2 tsp garam masala.
1 tsp dried methi leaves
Procedure:
Heat 2 tsp oil in a pan.
Add chopped onions and ginger and fry it until they are golden brown in colour
Now add tomatoes and fry them until they become soft.
Now add cumin powder and fry for 1 min.Add water in this mixture.
Let this mixture cool down.Now grind this mixture and form a smooth paste.
Heat 2 tsp oil in pan and add cumin seeds and wait till they splutter.Add turmeric powder and fry for 1 min.
Now add the onion-tomato paste prepared earlier in this oil and stir well
Add salt,garam masala,chilli powder in this mixture and cook for 5 min.
Add peas and paneer pieces in this mixture and cook it for 5 min.
Now add methi leaves and cook the mixture for another 5 min.
Garnish it with coriander leaves
Enjoy it with naan.
Ingredients:
2 Onion finely chopped
1 inch Ginger finely sliced
5 tsp Oil
1 cup Paneer cubed
1/2 pound Peas
2 Tomato finely chopped
1/2 -1 cup Water
Coriander finely chopped
1 tsp Turmeric
1/2 tsp cumin seeds
1 tsp cumin powder
Salt to taste
1/2 tsp garam masala.
1 tsp dried methi leaves
Procedure:
Heat 2 tsp oil in a pan.
Add chopped onions and ginger and fry it until they are golden brown in colour
Now add tomatoes and fry them until they become soft.
Now add cumin powder and fry for 1 min.Add water in this mixture.
Let this mixture cool down.Now grind this mixture and form a smooth paste.
Heat 2 tsp oil in pan and add cumin seeds and wait till they splutter.Add turmeric powder and fry for 1 min.
Now add the onion-tomato paste prepared earlier in this oil and stir well
Add salt,garam masala,chilli powder in this mixture and cook for 5 min.
Add peas and paneer pieces in this mixture and cook it for 5 min.
Now add methi leaves and cook the mixture for another 5 min.
Garnish it with coriander leaves
Enjoy it with naan.
Baigan bharta/Egg Plant bharta
Baigan bharta is a great dish enjoyed by everyone.Baigan/egg plant is suppose to be the king of all vegetables as it has a crown over its head.It tastes good with chappattis and curry.
Ingredients:
1 large Eggplant
1 medium onion finely chopped
1 large chopped tomato
1/2 cup boiled peas
1/2 tsp. each ginger paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp lemon juice
2 2/2 tsp oil
Salt to taste
finely chopped coriander
Procedure:
Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled.
Peel of the skin.
Mash well and keep it aside.
Heat oil in a heavy pan, add ginger paste,and stir.
Add onions, stir fry for 4 minutes.
Add tomatoes, simmer till oil separates.
Now add all the spices and fry for few minutes.
Add mashed eggplant and mix well.
Now add peas, lemon juice, salt and little water to get a thick consistency.
Stir for 10 minutes.
Garnish with chopped coriander leaves and mix well.
Enjoy hot with chappattis.
Ingredients:
1 large Eggplant
1 medium onion finely chopped
1 large chopped tomato
1/2 cup boiled peas
1/2 tsp. each ginger paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1 tsp lemon juice
2 2/2 tsp oil
Salt to taste
finely chopped coriander
Procedure:
Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled.
Peel of the skin.
Mash well and keep it aside.
Heat oil in a heavy pan, add ginger paste,and stir.
Add onions, stir fry for 4 minutes.
Add tomatoes, simmer till oil separates.
Now add all the spices and fry for few minutes.
Add mashed eggplant and mix well.
Now add peas, lemon juice, salt and little water to get a thick consistency.
Stir for 10 minutes.
Garnish with chopped coriander leaves and mix well.
Enjoy hot with chappattis.
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