Corn Paneer Masala ( Makai Paneer Masala )

Ingredients


Paneer cubes - 200 gms
Babycorn - 20 nos ( chopped into small round pieces )
Onion paste 1/2 cup
Tomato puree - 1/2 cup
Ginger-garlic paste - 2 tbsp
Cumin ( Jeera  ) - 1/4 tsp
Green chilly - 2 ( chopped)
Turmeric powder - 1/2 tsp
Kashmiri Red chilly powder - 1/2 tsp
Cashewnut paste - 1 tbsp
Capsicum - 1 ( 1/2 " chopped )
Salt - to taste
Coriander powder - 1/2 tsp
Coriander leaves - to  garnish
Oil - 2 tsp
Water - 2 cup


Method 


Fry paneer cubes till light brown brown and keep aside.
Soak cashewnuts in warm water for 20 minutes and then  grind into a fine paste.
Heat oil in a kadai, saute cumin seeds and add onion paste, green chilly, ginger-garlic paste and fry till brown in colour. Add all masala powders and tomato puree. Fry till it gets seperated from oil. Add paneer cubes, babycorn pieces, capsicum pieces, cashewnut paste and salt. Mix well. Add little amount of water and boil for 2 minutes until gravy is done. Garnish with coriander leaves.
Serve hot with chapatis or naans.

Green Peas ( Batani ) Misal

Ingredients


Dry Green Peas - 1 cup ( soak in water for 6 to 7 hours )
Onions ( medium ) - 3 ( sliced into thin long pieces )
Tamarind - small piece
Turmeric - 1 tsp
Red chilly powder - 2 tsp
Garam masala - 1 tsp
Sugar - 1 tsp
Garlic - 15 cloves
Salt to taste
Oil  - 2 tsp
Water - 3 cups


Method


Pressure cook the green peas till 4 whistles. Then, transfer it ( green peas without draining water ) into a deep bottomed pan and add the sliced onion,tamarind and salt. Cook for 2 minutes. Then, add turrmeric powder, garam masala, red chilly powder and sugar. Again cook for 2 minutes.
In a seasoning laddle, put oil and smashed garlic. After it turns into golden brown, add it ( seasoning ) to the misal. Cook it on a low flame for 2 minutes.
Serve hot Batani misal with puris or chapatis. 

Linking this recipe for CWS-Peas ( 1st Dec-31st Dec 2011 ) event @ Priya's Easy n Tasty Recipes

Drumstick Masala Gravy

Ingredients

Drumsticks – 3, cut into 3 inch pieces

Tomato – 3, cut into 2 inch pieces, jaggery- small piece

Onion – 1, finely chopped

Ginger garlic paste- 1 tsp,
green chilies – 2, split into halves

Cumin seeds – 1/4 teaspoon

Mustard seeds – 1/4 teaspoon

Curry leaves – 1 strip

Salt – 1/2 tbl spoon

Oil – 2 tbl spoon

Red chili powder – 1/4 tbl spoon

Chopped Coriander – 2tbl spoon

Method

Heat oil in a pan, add the cumin seeds, mustard seeds and let them splutter. Add the curry leaves, turmeric, onions, tomatoes and green chilies. Let them cook until the tomatoes are soft for 7-8 minutes on medium heat.

Smash the tomatoes with a spatula, and add the drumsticks, salt and red chili powder. Cook for 20 minutes under medium heat with lid closed. Add the coriander and turn off the gas.

Serve hot with white rice.

RAW JACKFRUIT IN DRY MASALA ( KADGI CHEKKO )

Ingredients


Raw Jackfruit - 1/2
Grated Coconut  - 1 cup
Red chilly ( fried ) - 6 to 7
Tamarind - A little
Urad dal - 1 tsp
Coriander seeds - 1/2 tsp
Oil - 2 tsp
Curry Leaves - 1 strip
Mustard seeds - 1 tsp
Salt to taste


Method


Cut raw jackfruit into small pieces. Pressure cook them with little amount of water till 4 whistles. After the raw jackfruit pieces gets cooled add salt to taste and lightly smash the jackfruit pieces.
Fry urad dal . Add coriander seeds and fry them. Keep it aside.
Coarsly grind grated coconut, fried red chilliies,tamarind without adding water. Before removing the masala add fried urad dal and coriander seeds and grind again to complete the masala. Remove and keep aside.
In a kadai, heat oil. After it gets heated,add mustard seeds. When it crackles, add curry leaves, the ground masala and fry. Then add the lightly smashed raw jackfruit pieces and cook for 5 minutes.
Serve hot with white rice and dal.

Spring onion dry curry

Ingredients:


1 big bunch of Spring onions-Washed thoroughly and chopped finely
1 cup gram flour (besan)
2 cups water
2 green chillies-finely chopped
1 dried red chilli crumbled
1tsp -ginger garlic paste
1 stick of curry leaves
1/2 tsp of cumin seeds
1/4 tsp mustard seeds
Pinch of asafoetida powder
Pinch of turmeric
Salt to taste
1 tsp oil


Method:


Heat the oil in a non-stick pan or kadai.. Add the cumin seeds, mustard seeds, curry leaves, asafoetida, chopped chillies, ginger-garlic paste. Saute for a few seconds. 
Add the finely chopped spring onions and a pinch of salt. Saute for 1-2 minutes. These onions cook in no time at all.
Meanwhile, make a thin paste of the gram flour in 2 cups water with a pinch of turmeric powder and salt to taste. after the spring onions are sauted, pour the gram flour paste into the pan and keep stirring constantly on a medium flame.
Taste and check if gram flour is cooked. Remove from flame. Serve hot with Chapatis.

Note - while tasting and checking that gram flour is cooked or not, the gram flour should not stick to the tongue 

Cabbage Paratha

Recipe by Suphala Shenoy

Ingredients:

Half cabbage grated

2 green chillies finely chopped

small piece of ginger finely chopped

coriander leaves finely chopped

1 tsp garam masala powder

1 tsp ghee

wheat flour

salt for tatse

oil for frying the parathas

Method:

Mix together cabbage, green chillies, ginger, coriander leaves and garam masala and keep aside. Take wheat flour in a bowl. Add salt and ghee to it. Add the cabbage mixture and mix nicely. Add little water and knead into a soft dough. Roll into slightly thick chapati and fry on a tawa  on both sides with oil till light brown and crispy.

Serve hot with butter and pickles.

Paneer- Spring onion masala

Ingredients


Paneer - 200 gms
Spring onion - 1 bunch
Ginger - garlic paste - 2 tsp
Cloves - 2
Cardamoms - 2
Poppy seeds - 1 tbsp
Cashewnuts - 6
Grated coconut - 1/4 cup
Red chilli powder- 1/2 tsp
Dhania - 1 tbsp
Cumin powder - 1/2 tsp
Tomatoes - 3
Fresh cream - 1 tbsp
Oil - 2 tbsp
Oil for deep-frying
Coriander leaves - small bunch


Method :


Grind coconut, cashewnuts, poppy seeds, dhania, red chilli powder into a paste, adding a little water from time to time.
Chop tomatoes and cut spring onions finely.
Cut paneer into cubes and deep- fry in oil and immerse completely in hot water and keep aside.
Heat oil in a pan, add cloves, cardamoms, ginger garlic paste, fry till smells lost.
Add chopped tomatoes saute for few minutes.
Add Ground paste, cumin powder, salt and pour enough water to cook, till the gravy becomes thick.
Add fried paneer cubes and spring onions and keep simmer on low flame till onions are soft.
Finely garnish with fresh cream and coriander leaves. Serve hot.

Pav-bhaji Masala

Ingredients


onions- 3 ( chopped )
tomatoes- 2 ( chopped )
potatoes- 2
green peas- 1/2 cup
capsicum- 1 ( chopped into longs strips )
coriander leaves- little
ginger-garlic paste- 2 tsp
pav-bhaji masala- 1 tsp
chilli powder- as per taste
salt- to taste
butter
lime juice 
oil- to fry
pav- 1 pack


Method


Cook the green peas and potatoes. Chop them.
In a kadai, add oil and heat it. Add the chopped onions and fry till it turns golden brown. Add the tomato pieces and fry them. Now add ginger-garlic paste,pav-bhaji masala,chilli powder,salt and saute for a while.Add the cooked vegetables and capsicum pieces and fry them. Smash the potatoes so that it gets the flavour of masala. Cook for about 2 to 3 minutes, Add the coriander leaves.
Sprinkle lime juice to the bhaji while serving and mix well.
Fry the pav pieces by applying little butter.
Serve hot.