PUNJABI KADHI ( DUMPLINGS IN YOGURT GRAVY)

Punjabi kadhi is a very popular and delicious dish among Indians. It is prepared with yogurt and gram flour and tempered with spices which gives it a very authentic flavor. Served hot with chapatis and rice, it will surely please your taste buds. "Kadhi chawal" is very popular in Delhi and I have tried it many times there and I am always enchanted by its aromatic flavor.

INGREDIENTS

2 Cups Gram flour
2 cups yogurt
1 finely chopped onion
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp asafetida
1 tsp red chilly powder
1 tsp turmeric powder
salt to taste
1 tsp carom seeds
4 green chillies
1 tsp finely chopped ginger
fresh coriander leaves
oil for frying

METHOD

We will start with dumplings (pakoras). In a bowl, take slightly more than 1 cup gram flour and mix in chopped onion,ginger,carom seeds,salt to taste,red chilly powder and mix well . Make sure no lumps should be formed. Now heat oil in a pan, and fry the pakoras. Take them out in a paper towel and keep aside.
Now for the kadhi, in a bowl mix well the yogurt and remaining gram flour . Add water to increase the consistency. Now  add 1 tsp oil in a pan and add asafetida,cumin seeds,mustard seeds and fenugreek seeds and let them splutter.Now add red chilly powder,turmeric powder and pour in the yogurt mixture. Keep stirring otherwise lumps will form .It will take almost 20-25 minutes for the kadhi to simmer and cook. Add the pakoras in the kadhi and turn off the flame.  In a a separate pan, heat 1 tsp oil and add cumin seeds and dry red chilly and pour on top of the kadhi.
Garnish with fresh coriander and green chilly and serve hot with chapati and rice.
In a bowl

EGG FRIED RICE

Spicy and aromatic rice recipe for those summer evenings when you want to enjoy your 8 pm movie in your drawing room without worrying over wholesome dinner. Quick, yummy and easy to make.

INGREDIENTS

2 Cups cooked rice
2 eggs
2 onions finely chopped
1 cup spring onion finely chopped
1 cup finely chopped capsicum
1 tsp cumin seeds
1 tsp black pepper
1 tsp red chilly powder
 finely chopped green chillies
Salt to taste
Cilantro leaves for garnish

METHOD

In a pan add two tsp oil and cumin seeds and let it splutter. Now add onions,spring onions and capsicum and fry them. When they are fried, break the eggs in the pan and keep stirring it hastily. The eggs will mix well with the veggies. Now add all the spices and cooked rice. Mix well and serve in a plate.
Garnish with fresh cilantro.

PANEER MATAR MASALA

One of the most cooked and loved paneer (cottage cheese) dish in my home. My mom used to celebrate our little success's by treating us with surprise dinner and this dish had to  be there. I have tried this one in my mom's style and it goes well with poori or rice. Spices are flavorful and paneer used is very soft which gives it a spicy yet delicate taste.

INGREDIENTS

500 gms cottage cheese
250 gms frozen peas
4 tomatoes
2 large onions
5-6 green chillies
2 tsp ginger garlic paste
 whole garam masala ( bay leaves, cloves, black pepper)
2 tsp oil
salt to taste
1 tsp turmeric powder
1 tsp red chilly powder
2 tsp coriander powder

METHOD

In a blender, put tomatoes, onions, green chillies and make a paste. Soak the frozen peas in water for half an hour so that it comes to normal temperature.Slice the cottage cheese in rectangular cubes.
In a pan heat oil and add whole garam masala and saute it. Now add ginger garlic paste and saute.
When it turns light brown add the onion and tomato puree in the pan and stir it. Now add remaining dry ingredients. It will take around 15 minutes and medium heat to cook the spices. When the gravy is ready add peas and cottage cheese and cover the lid so that peas are tender.
After 10 minutes turn off the flame. Pour the gravy in a bowl and garnish with fresh coriander leaves .
Serve with poori, chapati or rice and you will relish it.

VERMICELLI KHEER ( SEVAIYAAN)

This is just another version of "sevaiyaan", a popular dessert made especially at the auspicious occasion of Eid. This vermicelli kheer is very simple and delicious and will simply melt in your mouth. Kheer is a popular Indian dessert and this vermicelli version of it is instant and  yumm.

INGREDIENTS

1. 1 Ltr milk
2. 250-300  gms vermicelli
3. 2 cups sugar
4. 10-12 almonds sliced
5. few strands of Saffron
6. 1 tsp ghee

METHOD

In a pan pour all the milk and keep stirring from time to time at low flame. We have to reduce the milk slowly till it thickens. In another pan, take one tsp ghee and fry the vermicelli in it and keep aside.
When the milk thickens and is almost reduced to half the quantity add vermicelli in it keep stirring so it doesnt stick to the bottom. In a bowl take some milk and add saffron in it. Now add it in the kheer.
When the kheer is cooked properly turn off the flame and add sugar in it.
Serve it in the bowl and garnish with sliced almonds.
You can serve both hot or chilled.

TOMATO COCONUT RICE

Back after a utterly butterly break with some refreshing recipes for all my dear ones. Its Sunday again and and I hate cooking vigourously on weekends :(. I am always on a lookout for recipes that are simple, quick and yummmm and you can relish them with remote control in your hands and eyes glued to television. Seriously this one is a must try if you want more time to yourself on sundays. Have a bite and enjoyyyyy.

INGREDIENTS

1 Cup soaked rice
1 Cup tomato puree
1 tsp chilli-garlic-ginger paste
1 tsp turmeric powder
1 tsp chilly powder
1/2 cup canned coconut milk
1 tsp mustard seeds
2 tsp urad daal
peanuts to taste
salt to taste

METHOD
 
Soak 1 cup Basmati rice in water for 1/2 to 1 hour . In a pan add 1 tsp oil and roast peanuts and keep aside. Now add 1 tsp oil and add mustard seeds and urad daal and let it splutter. Now addchilli garlic paste and saute it. when it turns light brown add turmeric powder and chilli powder and add tomato puree. Saute till all the spices have blended well and puree starts leaving oil. Now add the rice in it and add salt to ste. Add some water and cover the lid. When rice is 70% cooked, add 1/2 cup coconut milk and let it cook.
When the rice is cooked, serve it in a plate  and you can add peanuts now. It gives a crunchy flavor to it and garnish it with a fresh coriander leaf and dry whole roasted chilli.
Its quick,simple and mild spicy and you will just love it.

CORN CAPSICUM CURRY

I seem to be corn-smitten these days. There is so much to innovate with it and spice it up. I had this really amazing delicacy, earlier at my friend's place and i just loved it. Thought of trying it and it came out to be so delicious.

INGREDIENTS

1 Cup corn kernels
2 cup tomato puree
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 cup finely chopped bell peppers
2 tsp ginger-garlic-chilly paste
1 tsp black pepper
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds

Salt to taste

METHOD

Soak corn kernels in warm water for 15 minutes and keep aside.
Heat oil in  a pan and add cumin seeds and ginger garlic paste. Now add finely chopped onions and saute it. Add black pepper and tomato puree and let it simmer for 10 minutes . Now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. When the paste thickens, add chopped bell peppers . Add little water if it turns very dry. Now add corn kernels and salt and saute for 10 minute.
Serve with Paratha or chapati or rice.

CORN-PEAS FRITTERS

After a hectic week, Sunday seems to  be so relaxing and De-stressful . And with Sunday comes special breakfasts requests. So I thought of making these corn - peas fritters, which my husband likes a lot. Its crunchy and crispy and simply amazing.

INGREDIENTS

1 Cup Corn kernels
1 cup green peas
1 cup finely chopped bell peppers
1 tsp crushed black pepper
1 tsp red chilly powder
1 tsp garam masala
finely chopped green chillies
finely chopped fresh Cilantro
Salt to taste
1/2 cup cornflour


METHOD

Soak corn kernels in warm water for 15 minutes.Then drain the excess water and coarsely crush the corn kernels in grinder and keep aside in bowl. Add green peas and chopped bell pappers into the bowl and mix well. Now add the remaining spices , except salt, and mix well. It is very important to hold the mixture together so we have to add cornflour so that it holds the mixture together. Add salt and make round balls of the mixture.
Heat the oil in a pan and slowly deep fry all the balls in it at medium flame.
Serve hot with chutneys or dips.
( While grinding corn kernels, they should be coarse. to give that crunchy feel)