Mutter Paneer

"Mutter Paneer", is a North Indian dish made out of Green Peas and Indian Cottage Cheese in Tomato gravy with few indian spices. It is one of those most popular curries found all over India.

A very good vegeterian side dish for all kinds of Indian flat breads.

Ingredients
Paneer cubes - 200 gms
Fresh Peas (Mutter) - 200 gms
Onion - 2 (finely chopped)
Tomato Puree - 100 gms (Puree made out of 3 ripened tomatoes)
Green Chilli - 1 (finely chopped)
Cumin Seeds - 1/4 tsp
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1 1/2 tsp
Garam Masala - a pinch
Salt - to taste
Ghee - 2 tbsp
Oil - 2 tbsp

Method
Heat Oil in a Pan. To the hot oil, add the Cumin seeds and allow it to splutter. Add chopped onions, little salt and saute it for few minutes.

Now add ginger garlic paste, finely chopped green chillies. Saute it till the raw smell is off. When the raw smwll is off, add all the dry powders except garam masala. Add very little water if it gets too dry.

Add the tomato puree to the above mixture and cook it covered till it leaves out oil. Add the remaining salt, saute it for a while and then add the mutter.

In a medium flame, cook the mutter in the mixture till it becomes soft. Add the garam masala and saute for a minute.

Heat Ghee in a pan. Shallow fry the Paneer cubes in it for 2 minutes.

When you find the oil oozing out from the tomato peas mixture, add the fried Paneer cubes and the remaining ghee. Mix the gravy gently and cook for another 2 minutes in a low flame.

Transfer the Mutter Paneer Gravy to a serving dish and serve it hot with your main course.

Kadai Paneer

"Kadai Paneer" is a North Indian dish made out of Paneer (Indian Cottage Cheese) and Capsicum (Green Bell Pepper).

Its a very good side dish for Indian Bread varieties like Butter Naans, Phulkas and Rotis.

We can also use Red Bell Peppers along with the Greens.

Ingredients
Paneer - 200 gms
Capsicum or Bell Pepper - 1 Large (cut lengthwise)
Onion cubes - 20 to 25
Ghee - 1 tbsp
Garam Masala Powder - less than 1/4 tsp
Salt - to taste

To Grind
Tomatoes - 2 (medium sized)
Chopped Garlic - 1 tsp
Chopped Ginger - 3/4 tsp
Red Chilli - 1

To Season
Ghee - 1 tsp
Cumin Seeds - less than 1/4 tsp
Garlic - 1 tsp (thinly chopped)
Green Chilli - 1 tsp (thinly chopped)
Onion - 1 (chopped)
Cumin Powder - 1/4 tsp
Turmeric Powder - a pinch
Red Chilli Powder - 1/2 tsp
Corriander Powder - 1/2 tsp
Salt - for the gravy part alone

To Garnish
Green Chillies - few chopped crosswise
Hot Oil - 1 tsp

Method

Make a paste (need not be a fine paste) of items given in "To Grind".

Heat Ghee in a pan. Shallow fry the paneer cubes in the hot ghee till it turns golden brown all the sides. When its done keep it aside.

To the remaining ghee, add the onion cubes and the lengthwise cut bell pepper. Add the required salt too. Saute it in medium-high flame for 5 minutes but see to it that you dont brown them.

Heat Ghee in a pan. Add cumin seeds, chopped garlic and green chillies. Saute a minute and then add the chopped onions. Fry the onions till it turns little brown. Add all the dry powders except Garam Masala Powder and salt directly in the ghee. Saute this until it turns out reddish.

Now add the grinded paste to the onion-dry powders cooked mixture. If it gets too dry, add little water. Cook this gravy in medium flame till it leaves out enough oil.

Add fried paneer cubes, fried onion cubes and capsicum to it. Cook it in medium flame for 3 to 4 minutes. Add Garam Masala Powder to it and cook for another 2 minutes.

Transfer the Kadai Paneer to a serving kadai. Garnish with chopped green chillies and pour little hot oil on the top.

The delicious Kadai Paneer is ready to be served hot.

Kashmiri Dum Aloo

"Kashmiri Dum Aloo", where was it originated from? Well from the name itself its clearly evident like it falls under Kashmiri cuisine.

Kashmiri Dum Aloo, is an all time favourite and mouth watering vegeterian side dish prepared with whole baby potatoes in a rich and creamy gravy. Traditional Kashmiri cuisine is characterized by the use of yoghurt as it gives a real rich, creamy consistency to the gravies.

Unique taste to this awesome dish is because of the Indian spices and the ingredients used. Dum means anything cooked under low flame and pressure. Here the fried aloo's are cooked in a rich gravy.

This is the first time that I tried out this Dum Aloo and believe me it was an awesome side dish for the flaky parathas. Had this on my dinner just now and posting it right away here in my blog.

Ingredients
Baby Potatoes - 10
Hot Ghee - 1 tbsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Sugar - 1/4 tsp

Preparation for Aloo's
Water - 1/2 litre
Sea Salt - 3/4 tbsp
Oil - to deep fry

Curd Paste
Yoghurt/Curd - 5 tbsp
Salt - little
Cumin Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Kashmiri Red Chilli Powder - 1 1/2 tsp
Fennel Seeds Powder - 1/4 tsp

To Grind 1
Ghee - 2 tsp
Cloves - 2 or 3
Bay Leaf - a small one
Cinnamon - a small piece
Cumin Seeds - 1/4 tsp
Pepper corns - 3 or 4
Green Cardamom - 1
Black Cardamom - a small one
Chopped Onions - 1 (medium sized)

To Grind 2
Chopped Tomatoes - 1 small cup
Ginger - a small piece
Garlic Pods - 5 to 7

To Garnish
Green Pepper

Method to Prepare

Add sea salt to half-a-litre of water. Soak the washed baby potatoes in the salty water for 15 minutes.

Boil the soaked potatoes in the same soaked water for 5 to 6 minutes.

To make the curd paste, in a bowl add all the items given in "Curd Paste" section.

Heat Oil in a small kadai.

Wipe the soaked baby potatoes with a towel and deep fry the potatoes in the hot oil, in a medium flame. See to it that it is evenly fried in all the sides.

Heat Ghee in a pan. Add all the items given in the "To Grind 1" section one-by-one. Allow it to cool and grind it to a fine paste.

Make a fine paste of items given in "To Grind 2" section and keep it aside.

Heat Ghee in a pan and in a medium flame, add the onion paste and saute till the raw smell is off. Now add the tomato paste and cook till you find the oil getting separated from it.

To the cooked paste, add corriander powder, turmric powder and saute till the raw smell is off. Add few drops of water if at all required.

Reduce the flame to low and add the curd paste. Cook it open for few minutes till you find the oil separating out. Add the fried baby potatoes at this stage and cook it in medium flame for another few minutes.

Add garam masala powder, sugar and salt if required.

Cover the pan with its tight lid and put the flame in low. See to it that the lid is very tight and no air is seen out i.e., aloo is put in dum.
Cook the deep fried aloos in the rich creamy sauce for 15 minutes.

Open the lid, saute once and add hot ghee to it. Transfer it to a serving dish and garnish with green pepper.

Now the Kashmiri Dum Aloo is ready to be served hot.

Mushroom Masala

Mushroom Masala is a semi gravy dish that can be served with all kinds of Indian Breads. It goes well with your Dosas too.

Ingredients

Button Mushrooms - 250 gms (washed, diced into 4 or 6 pieces)
Big Onions - 2 (very finely chopped)
Ginger Garlic Paste - 2 tsp
Curd - 2 tbsp
Cashew Paste - 2 tsp
Salt - to taste
Sugar - a pinch
Oil - 4 tbsp
Ghee - 2 tsp

To Grind
Tomatoes - 2
or
Tomato Puree - a cup
Cumin Powder - a pinch
Pepper Powder - a pinch
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Corriander Powder - 3/4 tsp

Method

Heat Oil in a pan and add the very finely chopped Onions, little salt and saute for a while. Add the ginger garlic paste and saute for another few minutes.

Grind the items given in To Grind. Add the grinded paste to the fried onion mixture.

Add the curd and simmer the flame. Let it cook for 10 minutes in low flame.

Switch off the stove and allow it to cool. Grind it to a coarse paste.

Heat Ghee in a pan. Transfer the grinded paste. Add the mushrooms, remaining salt and cook it in medium flame for few minutes.

Reduce the flame. Add the Cashew paste and cook till the gravy gets thick and you find oil oozing out from the gravy.

Transfer Mushroom Masala to the serving dish and serve it hot.

Green Peas Masala

"Green Peas Masala" is a very good vegeterian side dish for Indian bread varieties Chappathis/Rotis/Phulkas/Naans/Kulchas.

Ingredients

Green Peas - 100 gms
Red Chilli Powder - 3/4 tsp
Cumin Powder - 1/4 tsp
Turmeric Powder - 1/4 tsp
Corriander Powder - 3/4 tsp
Garam Masala Powder - 1/4 tsp
Tomato Ketchup - 1/4 tbsp
Salt - to taste
Cumin Seeds - 1/4 tsp
Ghee - 1/2 tsp
Oil - 1 1/2 tbsp

To Grind 1
Onion - 1
Green Chilli - 1 (small)
Ginger Garlic Paste - 1/2 tsp

To Grind 2
Tomatoes - 2

Preparation

Grind the items given in grind 1 as a coarse paste and grind 2 as fine paste and keep it separately.

Heat Ghee and Oil in a kadai. Add the cumin seeds and allow it to splutter. Add the grinded paste 1 and saute till the raw smell is off.

Now add all the dry powders, salt and saute till the raw smell is off.

Add the tomato paste. Cover and cook in medium flame till you find the oil leaving out from the gravy.

Now add the washed fresh Green Peas to the gravy. Cook the Peas in masala till its done.

Add tomato ketchup and simmer the flame. Cook the Peas Masala for few more minutes and turn off the stove.

Transfer the Green Peas Masala to a serving dish.

Pakoda Morkuzhambu or Dahi Besan Kadi

Morkuzhambu is a traditional Indian curry made out of Buttermilk and few spices. We have many varieties of this curry (Using Ladiesfinger, White Pumpkin etc..)

Ingredients
Buttermilk - 500 ml
Turmeric Powder - less than 1/4 tsp
Salt - for Kadi alone

For the Pakoras
Channa Dhal Flour - 150 gms
Rice Flour - 1 tbsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - less than 1/4 tsp
Chopped Onions - 1
Chopped Curry Leaves - 1 tbsp
Chopped Green Chilli - 1 (finely chopped)
Salt - only for the Pakodas

For the Kadi
Grated Coconut - 2 tbsp
Green Chillies - 4
Ginger - a small piece
Cumin Seeds - 1/2 tsp
Channa Dhal Flour - 1 tbsp
Rice Flour - 1 tsp

For Seasoning
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 10 numbers
Split Urad Dhal - 1/4 tsp
Asafoetida - a pinch
Split Dry Red Chilli - 1
Curry Leaves - few

Preparation

In a bowl, add all the items given in "For the Pakoras" and add some water to it. Mix it well to have a thick batter.

Heat Oil in a Kadai and fry the Pakoras in batches till it turns little brown.

Grind the items given in "For the Kadi" and add it to the Buttermilk with little Turmeric Powder and salt.

Heat Oil in a pan and add all the items given in "For Seasoning" one-by-one. Pour the Buttermilk mixture to the above one and allow it to boil in a medium flame.

When you find it boiling, add the fried Pakoras.

Transfer the Kadi to a serving dish and serve it hot with your plain rice.

Baingan Bartha

"Baingan Bartha" or "Baingan ka Bhurta" is a vegetarian dish from Indian and Pakistani cuisine.

Baingan Bartha is a popular Eggplant Curry that goes well with Indian Bread/Rotis/Chapathis. Traditionally the eggplant is roasted directly over flame/fire until the skin shrivels and peels off easily. Roasting the eggplant over fire gives it a smoky flavor and the taste of the curry would be real good. We can even bake the eggplant in the oven. Grilling is also a good option. The roasted eggplant flesh is mashed and cooked with onions, tomatoes and few spices.

Select large brinjals with a shiny smooth surface as these are more likely to be without many seeds.

Ingredients
Eggplant or Baingan - 1
Jeera - 1/2 tsp
Ginger Galic paste - 1 tsp
Onion - 2 (chopped)
Tomato - 2 (small,chopped)
Turmeric Powder - 1/4 tsp
Green Chillies - 1 (finely chopped)
Red Chilli Powder - 1/4 tsp
Corriander Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tbsp
Salt - as required

Method

Rub some oil on the Baingan and roast it directly on the fire until the skin chars and the flesh is completely cooked. This works best when you have a gas stove. Keep checking and turn when required.

Once cooked, place it in cold water and peel the black skin off. It should come off easily. Now, just run your knife over the baingan randomly and cut it into small bits and smash it .

Heat oil in a pan. Add jeera and allow it to splutter. Then add the chopped onions, chopped green chillies, some salt. Saute it for a minute. Then add ginger garlic paste and saute it for few minutes.

Add turmeric powder, red chilli powder and tomatoes. Cook till tomatoes turn soft.

Now add the mashed brinjal flesh and mix it well. Let it cook in medium flame for 10 minutes. Then add the garam masala powder and cook for another 2 minutes.

Delicious Baingan Bartha is ready to be served hot with your Chappathis.

Palakkai Pirattal or Jack Fruit Masala

"Palakkai Pirattal" is a traditional vegeterian recipe from Chettinad kitchen.

Pirattal is the word used for dry masala based curries in Chettinad cuisine.

You can find huge Jack fruit trees in almost everyone's house at Chettinad region. They do cook the jack fruit vegetable. The curry would be more tastier when cooked within a week after taking out from the tree.

Cutting this vegetable is real hard. You need all patience to cut it with some oil applied in your hands.

Ingredients
Ghee - 2 tsp
Onion - 1
Tomato - 1
Salt - for the masala alone

To Boil
Palakkai - a bowl (cut into big diced cubes)

Potato - 1 (cut into big diced cubes)
Turmeric Powder - 1/4 tsp
Salt - to boil alone

To Grind
Tomato - 1
Dry Red Chilli - 4
Green Chilli - 1
Fennel Seeds - 3/4 tsp
Garlic Pods - 5
Grated Coconut - 2 tbsp
Cumin Seeds - less than 1/4 tsp

To Season
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Curry Leaves - few

Method

Grind the items given in To Grind section to a fine paste and keep it aside.

In a pressure cooker, add the items given in To Boil section and cook for 2 whistles. If you find the Jack fruit vegetable hard, cook it for some more time separately.

Heat Oil in a Kadai. Add the items given in To Season one-by-one. Add the chopped onions and saute for a minute. Then add the finely chopped tomatoes and saute till it gets smashed.

Add the grinded paste and saute till the raw smell is off and oil starts separating.

Now add the boiled vegetables and cook till it mixes well with the cooked grinded paste.

Pour some ghee at the end and switch off the stove.

Transfer the Curry to a serving dish and serve it hot with your Rice.

Aloo Gobi

"Aloo Gobi " is a very popular and tasty North Indian sooka sabzi (dry curry). It can be found in the Pakistani Cuisine as well. So, we even have the privilege to say its one of those popular South Asian dishes.

Aloo Gobi is made of two beloved vegetables, Potatoes (Aloo) & Cauliflower cooked together with some simple Indian spices.

You can find this Aloo Gobi to be the first entry under the Veg. side-dish of the menu card, in Indian as well as world-wide Indian Restaurants.

This delicious side-dish can be served with various Indian Breads, such as Phulkas, Rotis, Chappathis and Parathas. This can be had with Jeera Rice and Plain Rice too.

Ingredients

Aloo - 3 (cut into medium size cubes)
Gobi - bowl of florets
Ginger Garlic paste - 1 tsp
Green Chilli - 1 (small, finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Salt - as required
Oil - 3 tbsp
Ghee - 3 tsp

To Grind
Onion - 1 (large)
Tomato - 1 (large)

For Seasoning
Cumin Seeds - 1/4 tsp
Asafoetida - a pinch

Preparation

Heat oil & half of the given ghee in a kadai. Add cumin seeds, asafoetida, green chillies & ginger garlic paste. Reduce the flame and saute for a minute.

Add the partially grinded Onion Tomato semi paste & saute till the raw smell is off. Add salt & all the dry powders except garam masala. Saute till the raw smell is off & starts leaving out oil.

Add the potato cubes to the masala and sprinkle some water. Cover the kadai with its lid and cook for 3 minutes.

Add the Cauliflower florets too and sprinkle some more water. Cover the kadai and cook till its three fourth done. Add the garam masala powder and cook it open for 2 minutes.

Now add the remaining ghee and switch off the stove.

Aloo Gobi is now ready to be served hot with any kind of Indian Breads.

Palakkai Avial or Jackfruit Vegetable Kurma

"Jackfruit Vegetable Kurma", traditional and a very different kind of delicious recipe from Chettinad cuisine.

A very good side-dish for your Idlis, Dosas and Chappathis.

Ingredients

Raw Jack Fruit Vegetable - few pieces

Potatoes - 2
Onion - 1 (big,chopped)
Tomato - 1 (chopped)
Curry Leaves - few

To Grind
Dhaniya - 3/4 tbsp
Cashews - 2
Garlic Pods - 5
Cumin Seeds - 1/4 tsp
Fennel Seeds - 1/2 tsp
Green Chillies - 5
Grated Coconut - 2 tbsp
Roasted Channa Dhal - 1 tsp

Preparation

Grind the items given in "To Grind".

Boil the Potatoes & the raw jack fruit vegetable in a pressure cooker.

Heat oil in a pan. Add the chopped onions and saute for a minute. Add the chopped tomatoes, curry leaves and saute till it smashes.

Now add the grinded paste and saute it till raw smell is off. Add the boiled potatoes and jack fruit vegetable. Pour required amount of water. Allow it to cook for 10 minutes in a medium flame.

Now the Kurma is ready to be served hot with your Idlis & Dosas.

Palak Paneer

Palak Paneer, Paneer in a thick gravy of Pureed Spinach is a very popular dish in North India and Pakistan.

Palak Paneer is a very good vegeterian side dish for Naan, Roti, Paratha & Chappathi.

A few months ago, I had a good lunch in one of the famous resorts (for tourists) in Maharashtra. They served us Palak Paneer as side dish for Naans. Oh Man! what a taste it was..I just had Palak Paneer as main dish. I even wanted to ask what was the special secret behind that yummy green sauce..

Ingredients
Palak or Spinach - 2 bunches
Paneer - 200 gms (fried in ghee)
Onions - 1
Tomatoes - 1
Cumin Seeds - 1/2 tsp
Green Chilli - 1 (big)
Crushed Dry Fenugreek Leaves - 1/2 tsp
Ginger Garlic Paste - 1 1/4 tsp
Turmeric Powder - a pinch
Chilli Powder - less than 1/4 tsp
Cumin Powder - 1 tsp
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Salt - as required
Butter - 1 tbsp
Ghee - 1 tbsp
Oil - 2 tsp
Sugar - 1/2 tsp

Procedure
(1) Heat Water with half salt and sugar in a wide bottom sauce-pan
(2) Add the washed Spinach leaves and cook for 3 min
(3) Allow it to cool and grind it along with Green Chilli
(4) Heat Oil and half of the butter in a pan
(5) Add Cumin seeds and let it splutter
(6) Add the very finely chopped onions, little salt
(7) Saute till light brown & then add Ginger Garlic paste
(8) Saute till the raw smell is off
(9) Add the crushed dry fenugreek leaves & tomatoes
(10) Cook till tomato gets smashed & then add all dry powders except garam masala
(11) Saute it till the raw smell is off
(12) Add the Spinach, Green Chilli puree
(13) Cook the green sauce for 5 min in high flame
(14) Add the remaining salt, sugar and garam masala & cook for another 5 min in medium flame
(15) When you find the bubbles in the sauce, add the fried Paneer cubes
(16) Allow it cook for another 2 minutes

(17) Transfer the Palak Paneer to a serving dish and add butter

Rajma Masala

"Rajma Masala" is a popular North Indian dish, thick delicious gravy that is little spicy, aromatic and flavorful; made of red kidney beans with some ground Indian spices. This is one of the popular and common dishes from the Punjabi cuisine.

Rajma,the red kidney bean is a popular ingredient in the Mexican cooking. Similar to other beans, red kidney beans is high in starch, protein and dietary fiber and is an excellent source of iron, vitamin B6 and folic acid.

For the dried beans, this dish is prepared by soaking beans in water overnight. Next day it is boiled in a pressure cooker till becomes soft. Curry spices are generally cooked before hand and then added at a later time.

This goes well with Chappathi, Poori and Rice. You might wonder whether it can be consumed with Rice?? Why not? In North India, they call it as Rajma Chawal..

Ingredients
Rajma or Red Kidney Beans - 200 gms
Oil - 4 tbsp
Cumin Seeds - 1 tsp
Asafoetida - less than 1/4 tsp
Onions - 2 (finely chopped)
Tomatoes - 3 or 4
Ginger Galic Paste - 2 1/2 tsp
Green Chillies - 1 (finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 2 tsp
Salt - to taste
Lemon Juice - 2 tsp
Water - to pressure cook Rajma

Preparation
(1) Pressure cook the Rajma that had been soaked overnight
(2) Cook with enough water until it becomes soft
(3) Heat Oil in a pan and add cumin seeds to the hot oil
(4) Add asafoetida and allow the cumin seeds to splutter
(5) Add the finely chopped Onions and saute till it turns golden brown
(6) Add the Tomato Puree and allow it to cook until oil separates
(7) Add all the dry powders one by one and half the salt to it
(8) Saute it well and add 1 cup water and allow it to cook for few minutes
(9) Now add the cooked Rajma along with its stock
(10) Cook till the gravy becomes thick
(11) Add lemon juice and saute for 2 min
(12) Transfer the Rajma Masala to a serving dish

(13) Serve it hot with your Chappathi, Poori or Rice

Baingan Masala or Stuffed Brinjal Masala

"Baingan Masala" is a north-indian dish that goes good with Phulkas, Chappathis and Rice too. We do have a south-indian version (will post sometime in the future). The difference between the versions are the spices that are used.

My dad had got these Brinjals few weeks back from the market(known as Sandhai) of my hometown. The Brinjals were very fresh even after weeks. That's the speciality of the vegetables that we get from Sandhai. We can never even compare those with Chennai Brinjals.

I was thinking..what dish can be done with these Brinjals? Then decided why not I try this Stuffed Baingan Masala. Stuffed Baingan Masala is close to Bhagare Baingan (Kathrikkai Kosthu). Kathrikkai Kosthu serves as a side-dish for Chicken/Mutton Biriyani's. One of my friends was requesting for this dish. I will post that along with Mutton/Chicken Biriyani here in my blog.

Ingredients
Brinjal - 7 (big ones)

For the Stuffings
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste

For the Masala
Oil - 4 tbsp
Onion paste - 1 cup (1 onion)
Tomato puree - 1 cup (2 tomatoes)
GingerGarlic paste - 1 tsp
Sambhar Powder - 3 tsp (homemade)
Tamarind Paste - 2 tsp (thin paste)
Salt - to taste

Preparation
(1) Take a bowl and mix all the items given in For the Stuffings.
(2) Make slits till 3/4 th of body part of the Brinjals and fill in the dry powders.

(3) Heat oil in a pan and add to the hot oil, add onion paste.
(4) Saute for a min and add tomato puree.
(5) Saute till raw smell is off and then add ginger-garlic paste.
(6) Cover and cook the masala with a lid in a flow flame.
(7) Add Sambhar powder, salt and sprinkle little water.
(8) Cover and cook till it leaves enough oil.
(9) Add Tamarind paste, required water and cook it covered in a medium flame.
(10)When it starts leaving out enough oil, add the stuffed brinjals.

(11)Cover and cook the brinjals in a medium flame for 15 min.
(12)Brinjals would start changing its color.

(13)Add water little by little in between if the masala gets dried out.
(14)Cover and cook it in a low flame till its done.

(15)Transfer the Stuffed Brinjal to a serving dish.
(16)Now its ready to be served hot.

Channa Masala or Chole

"Channa masala" or "Chole" is a popular dish in Indian cuisine which is often eaten with a type of fried bread and is known as Chole Bhature. Chole is a popular punjabi delicacy.

Channa Masala was one of my favorites in childhood days. I'm sure this is one such dish that everyone would love having it. It goes good with Poori, Chappathi, Roti, Naan, Bread, Pav.

Ingredients
Bengal Gram or Garbanzo Bean - 250gms (soaked, boiled)
Onions - 2 (big, chopped)
Tomato - 2
Ginger Garlic paste - 1 tsp
Green chilli - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Channa masala powder - 2 tsp
Oil - 1 tbsp
Salt - to taste
Lime juice - 1 tsp

To Season
Cumin seeds - 1/2 tsp
Cinnamon - 1 (thin, small stick)
Cloves - 2

To Garnish
Onion rings - few
Onions - 1 (chopped)
Lime slice - 1

Preparation
(1) Pressure cook the soaked Chickpeas(in water for overnight)
(2) Preserve the cooked water which would be required later
(3) Blend the tomatoes to a fine puree
(4) Heat oil in a pan, add items given in To Season one-by-one
(5) Add chopped onions, little salt and fry till it changes color
(6) Add ginger-garlic paste, chopped green chillies and saute till raw smell is off
(7) Now add the tomato puree and cook it covered till oil gets separated
(8) Add all the dry powders, remaining salt and saute it in a low flame
(9) Add the Chickpeas cooked water and cook it covered with a lid
(10)Once it leaves out enough oil, add the cooked Chickpeas
(11)Cook the Channa in a medium flame till it gets well on with the gravy
(12)Add the lime juice, chopped onions given in To Garnish
(13)Transfer the Channa Masala to a serving dish

(14)Serve it with items given in To Garnish

Karela Masaledar

"Karela Masaledar" or Stuffed Bitter Gourd Masala is an authentic food from Punjabi Kitchen. It goes good with your Phulkas, Chappathis and Rotis.

I got the recipe from my Mamiji, who is a Punjabi and an awesome and fast cook that I have ever seen in my life. When I was doing my post graduation, myself and my mom made a trip to Adampur(Punjab) via Delhi. We stayed with them for a couple of days and those are unforgettable especially because of my Mamiji's cuisine. Know what I have no words to describe the taste and was lucky enough. I'm waiting when I would make such a trip..

Karela Masaledar was one of those dishes. Oh God! I had never tasted such a tasty dish in my life. Some more dishes that she prepared for us was Jeera Puri, Paneer Bhurji, Bhindi ki Sabzi, Cholae Paneer etc..It was like heaven on earth for a food lover like me..

We need to be very patient to prepare this dish. I tried this last week but I couldn't bring it to that taste of her's. Here goes the recipe for you friends..

Ingredients
Bitter Gourd - 5

For the Stuffings
Oil - 1 tbsp
Onion - 2 (grated)
Green chillies - 1
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/2 tsp
Amchoor Powder - 2 tsp
Corriander Powder - 2 tsp
Salt - to taste

For the Masala
Oil - 2 tbsp
Onion - 2 (sliced)
Green chillies - 1
Pepper Powder - 1/2 tsp
Amchoor Powder - 2 tsp
Corriander Powder - 2 tsp
Salt - to taste

Procedure
(1) Cut the corners of the Bitter Gourd and make a full slit and remove the inner part of it and keep aside.
(2) Remove the seeds if any and don't throw the inner part of the Bitter Gourd.
(3) Scrap the outer skin of the Bitter Gourd with a scrapper and keep it saide.
(4) To the scrapped skin and inner part of the Bitter Gourd add some salt.
(5) To hot oil in a pan, add the grated onions, finely chopped green chillies, salt.
(6) Fry till the raw smell is off and then add all the dry powders.
(7) Sprinkle very little water if required and saute till it gets dry.
(8) Allow it to cool & now our stuffing is ready to be filled into our Karela's.
(9) Fill the stuffing into each of the Karelas and tie it with a thread and see to it that our stuffing doesn't come out while frying it in oil.
(10)Shallow fry the Karelas in medium flame and remove the thread off the Karelas after it cools down.
(11)Heat oil in a kadai and add the sliced onions and fry till it turns light brown.
(12)Add the chilka (scrapped skin and the inner parts of the bitter gourd), chopped green chillies, pepper powder and fry it.
(13)Saute it for 10 to 15 min and then add the remaining dry powders.
(14)Saute it for another 15 min and sprinkle little water in regular intervals if required.
(15)Add the fried Karelas to the masala.

Gobi Manchurian

Gobi Manchurian is an Indo-Chinese dish that we usually order at restaurants for our Naans, Phulkas and Rotis. It is very easy to prepare at home provided we have all required ingredients. I prepared as semi gravy dish for my phulkas. It tastes real good however it is dry or gravy. Believe me, it came outr real well and the taste was awesome :). A comment from my dad..

It is a real treat for Cauliflower lovers!! The recipe here it goes...

Ingredients
Cauliflower - 1 cup (separated as florets)
Capsicum - 1 (diced cubes)
Onion - 1 small cup (diced cubes)
Oil - to deep fry



For the batter
Maida - 3 tbsp
Corn flour - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1/2 tsp
White pepper powder - 1 tsp
Soya sauce - 1 tsp
Ajnomotto - a pinch
Salt - required for the batter
Water - as required

To Saute
Oil - 1 tbsp
Garlic - 2 or 3 pods (finely chopped as very small cubes)
Soya sauce - 1 tbsp
Tomato Chilli Sauce - 2 tsp
Tomato Ketchup - 1 tbsp
Red Chilli paste - 1 tbsp
Salt - required for the gravy sauce
Courn flour paste - 2 tbsp (Thin paste)

How to prepare Red Chilli paste:
Soak two to three dry red chillis in hot water for 30 minutes and then grind it to a paste.

Procedure
(1) Heat water in a pan and put the florets.
(2) Take out the florets and wait till water completely drains off.
(3) Add all the items given in for the batter section and make a paste.
(4) See to it that the paste is not too thick or thin.
(5) Add Cauliflower florets to the paste and coat it one by one.
(6) Heat oil in a kadai and deep fry the cauliflower florets.
(7) In a pan, pour some oil as given in to saute section.
(8) Add finely chopped garlic pieces to the hot oil.
(9) Now add the diced onions and capsicums and fry for a minute.
(10) Add Red chilli paste, Soyasauce, tomato chilli sauce, tomato ketchup.
(11) Add Corn flour paste and salt.
(12) Saute the gravy in a medium flame for 3 to 4 min.
(13) Now add the fried cauliflower florets and cook for 2 min.
(14) Turn off the stove and transfer it to a serving dish.
(15) Now our Gobi Manchurian is ready to be served.

Paneer Makhani - Paneer Butter Masala

Paneer Makhani is a delicious Punjabi recipe and the word Makhani means "butter".

This dish goes well with your Phulkas, Rotis, Chappathis and Parathas. The main thing is the silky texture of this dish..

I have added crushed dry fenugreek leaves which adds more taste to this dish. Saffron food color adds on color to your dish. I had ripe tomatoes, so haven't used food color.

Ingredients
Paneer - 250 gms
Onion - 1
Tomatoes - 3 or 4
Cumin Seeds - 1/2 tsp
Ginger garlic paste - 1 tsp
Cashews - 4
Dry Fenugreek leaves - 2 tsp (crushed)
Kashmiri Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Garam Masala Powder - 1/2 tsp
Tomato Ketchup - 2 tsp
Sugar - 1/4 tsp
Salt - to taste
Water - to grind
Butter - 1 tbsp

Procedure
1. In a non-stick pan, add 3/4th of the butter and wait for it to melt.
2. Add Cumin seeds and wait for it to splutter.
3. Now add chopped onions and saute for few minutes.
4. Add Ginger garlic paste and saute till raw smell is off.
5. Add all the dry powders, crushed dry fenugreek leaves, salt and saute for sometime.
6. Now add the cashews, tomatoes and saute till it leaves out oil.
7. Add very little water and allow the masalas to cook.
8. Turn off the stove and allow it to cool.
9. Blend it to a fine paste with water.
10. Heat butter in a non-stick pan and pour the grinded gravy.
11. Add sugar, tomato ketchup and stir for few minutes.
12. Now add your paneer cubes and cook for 2 minutes in low flame.
13. Pour the Paneer Makhani in serving dish and add butter or fresh cream on top.
14. Now its ready to be served hot with melting butter and your Roti & Chappathis.

Aloo Mutter

I just love cooking different dishes. If something special is to be made, my Mom asks me to cook and I thought of mouth watering dish Aloo Mutter and prepared this as side dish for Parathas on our breakfast today morning. And thought why dont I post this one as first recipe in my cookery blog.

The famous punjabi vegeterian side dish that goes well with Roti, Naan, Kulcha, Phulka, Paratha..

Ingredients
Boiled Baby Potatoes - 10
Fresh Green Peas - 1 cup
Green chillies - 1 (medium)
Curd - 1 cup (small)
Cumin powder - 1 tsp
Red chilli powder - 2 tsp
Corriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Cashew paste - 2 tsp
Salt - to taste

To Grind
Onion - 2 (medium)
Tomatoes - 2 (large)
Ginger Garlic paste - 2 tsp
Salt - half of it

To Season
Cumin seeds - 1tsp
Asafoetida - a pinch
Ghee - 1 tsp
Oil - 3 tbsp

Procedure
(1) Cut the boiled baby potatoes into halves and keep it aside.
(2) To a Pan add Ghee, Oil and wait till it gets hot.
(3) Add cumin seeds and when it splutters add the asafoetida.
(4) Add the grinded paste and see to it that you cook it in low flame.
(5) When the raw smell is off, wait till color changes to brown.
(6) Add green chillies, all dry powders and salt if required.
(7) Saute the gravy once a while and wait till oil separates out.
(6) Add curd to the gravy and make sure your flame is low (as we are adding curd).
(7) Once oil separates out from the gravy, add the fresh green peas.
(8) Cook for 5 minutes and then add the cut potatoes in medium flame.
(9) Add the cashew paste to it and cook for 5 minutes in low flame.
(10) Squeeze some lemon juice to the dish and
(11) Serve it hot with chopped onions on it.

Just try out this dish and let me know how it came out..