Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.

Ingredients

Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)

Method

Cooking the Rice:

• In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
• As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
• The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
• I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
• So cook the Brown Rice and keep it aside.

Cooking the Veggies:

• Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
• leave on one side for 2-3 minutes and then flip it cook.
• If you think it is taking too long to cook, then cover the tava with a lid.
• Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.

Onions and Spices:

• Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
• Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
• To this add the onions and saute till they are done.
• Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
• Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
• Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
• Ensure that you maintain the shape of these veggies and don't mash them.

The Final touch:

• After tossing all veggies together, add the cooked Brown Rice and toss it around.
• Cover and cook for a minute or two to just allow the veggies and rice to come together.
• Garnish with Green Coriander leaves and pour a tablespoon of rice.
• Enjoy your Yummy and Healthy Brown Rice.

 

Bombay Veg Grilled Sandwich recipe 

I am sure you would noticed the new look of my Blog. I simply love it as it is simple and neat. I don't like anything that's too fancy. Anyway, during re-designing of my blog I was updating some tags and that's when I realized I did not have even a single Sandwich recipe on my Blog. This recipe is inspired from here. However I have adapted to my taste and what was available in my pantry.

Ingredients

Bread Slices - 6 or More (Depending on how many you want to eat)
Potatoes - 2 (Boiled, Peeled and Sliced into circles)
Onions - 2 (Peeled and Sliced into Circles)

For Marinade
Oil - 3 Tablespoon ( I used Olive Oil)
Red Chilly Powder - 1 Tablespoon
Salt - To taste
Cumin Powder - 1 Teaspoon

For Spread
Thick Curd/Yogurt - 1/2 Cup
Tomato Ketchup - 1 Tablespoon



Method

• In a plate, add some oil and to it add Red Chilly powder, Cumin Powder and Salt and Mix well.
• To this add the sliced Potatoes and coat them with the marinade. 
• If you have some time, you can allow it to rest for some time,however be careful as it will release water if you leave it for longer time. 
• Also add the sliced onion to the marinade and coat it well with the marinade.
• Now heat a Tava with some oil and once it is hot arrange the marinated potatoes and get them cooked and keep it aside.
• Now in the same tava cook the Marinated onions too.
• Now in a bowl, mix Curd and Ketchup well.
• Take a slice and spread the Yogurt- Ketchup mix on the bread slice. Spread this like how you will spread butter on Bread.
• Now on this place some Cooked potatoes and Onions and Cover with it another Bread slice.
• If you want, you can spread the Yogurt-Ketchup spread on this slice also, I did as I love Yogurt.
• I used a sandwich maker as I have one. So I pre heated my sandwich Maker and brushed some oil, then placed the prepared Sandwich in that and locked the sandwich maker.
• After a minute or so my Sandwich was ready.
• I also tried making this on the Tava top and it also turned out great.

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Sprouted Green Moong Tikki (Sprouts Tikki)

I usually sprout Moong during the weekend and keep it for Salads. This week, I am feeling too bored to eat sprouts in Salad and so wanted to make something interesting with it. So I made some Tikkis. Believe you in, they tasted Yum and my mom could not even identify that I have made it with Moong Sprouts. I have used Potato only for Binding, if you want you can avoid it and used the alternatives that I have given in the notes.

Ingredients 

• Green Moong – 2 Cups (I have used Sprouted, you can use just soaked green Moong too)
• Potato – 1 (Small, Boiled)
• Onion – 1(Large, Finely Chopped)
• Green Chillies – 3 (Finely Chopped, Adjust to your taste)
• Garam Masala – A Generous Pinch
• Oil – 2-3 Tablespoon (For tava Frying)
• Salt – To taste

Method

• Grind the Sprouts with no or very little water into a Coarse paste.
• You can grind it smooth too, I prefer Coarse texture so I grinded it coarsely.
• Grinding it coarsely would ensure that it is crispy on the outside and soft on the inside.
• In a mixing bowl, add the coarsely grinded Sprouts, Mashed Potato, Onions, Green Chillies, Garam masala and Salt and Mix well.
• If you grind the Sprouts with no Water at all, then you can use only half of the potato.
• As usual, rest it for 15 minutes so flavors deepens.
• Then take lemon sized Balls of the prepared mixture and shape it into Tikkis.
• Heat the Tava with 2 tablespoon of Oil and once the oil is hot arrange these tikkis.
• Allow them to cook on Medium Heat on each side for 5 minutes and Serve.

Notes:

• If you grind the Moong with no Water, you need not add Potatoes too.
• If you are uncomfortable using Potatoes due to health reasons then you can use 1 or 2 slices of Bread, Besan, Rice Flour, Kuttu, Even Wheat Flour
• Experiment with flavours using Chilly powders, Ginger Garlic paste etc.
• Cook on Medium Flame to ensure that the Moong is cooked.

Tomato Rasam 

Tomato rasam does not need any introduction at all. It tastes Yum and I feels so satisfied when I drink some Rasam. I have posted other varities of Rasam in my blog. 

Ingredients

• Tomato – 2 (Large, Finely Chopped, Keep 1 Tablespoon of Chopped Tomatoes aside)
• Oil – 1 Teaspoon
• Garlic – 2+2 Pods (Peeled and Crushed)
• Mustard Seeds – ½ teaspoon
• Dry Red Chilly – 1
• Curry leaves – 4 (Finely Chopped)
• Cumin Seeds – ½ Teaspoon
• Pepper Corns – ½ Teaspoon
• Coriander Leaves – Few Sprigs (Finely Chopped)
• Tamarind Pulp – Extracted from Gooseberry Sized tamarind soaked in 1/2 Cups of Water for 15 minutes and extracted.
• Tuermeric Powder – A generous pinch.
• Salt – To taste
• Sugar – ¼ Teaspoon
• Asafoetida or Hing – A generous Pinch

 Method

• In a mixer, add red chilly, Cumin Seeds, pepper corns, Garlic and grind it.
• Heat some oil in a vessel and add the Grinded Masala and Sauté and then add Tomato and sauté.
• Add salt and cook till the Tomatoes are completely done and become mushy.
• If you want to save some cooking time, you can also grind Tomato and Add and cook it.
• Once the Tomato is all cooked, add the 1 Tablespoon of Tomatoes that we had set aside, Tamarind Pulp and add little less than required amount of water

• May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
• Retain 1/2 cup of Water from the required amount of water. 
• To this add Sugar/Jaggery, and Turmeric Powder and allow it to Boil.
• Let it boil till the raw Flavor is gone.
• Meanwhile lets prepare the tadka/Seasoning, Heat a Tadka Pan/Pan with a teaspoon of Oil/ghee.
• Once the oil is heated, add the Mustard seeds and allow them to splutter.
• Then add 2 pods of Crushed Garlic, Curry Leaves, Asafoetida and switch off the flame and keep this aside.
• Once the raw flavor is gone, add the 1/2 Cup of water and the 1 and mix well.
• Switch off as soon as you see the water bubbling (Don't Over Boil it)
• Add lots of chopped Coriander Leaves and the prepared Seasoning,  and immediately cover with a lid
• Enjoy with Rice. 

Note

• Adding Jaggery/Sugar add depth of Flavor to the rasam.
• Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
• Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
• This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Sweet Potato Tikki/Cutlet (Sakkaravalli Kizhangu Cutlet)

I had some Sweet Potatoes in my Kitchen, so I was thinking of a recipe to use this vegetable. I did not want to make the usual curry or Fry with this. That's when my hubby told, in North India during the fasting time they make this and eat. So that minute I decided that I will make the Tikki. I made all preparations, shaped it and kept it in Fridge and used it only after 24 Hours. However, it is completely up to you. You can prepare it Fresh or make it well ahead, shape it and store them in fridge.

Please read the Notes for more information and Variations.

Ingredients

Sweet Potato - 4 or 5
Garam masala - 1/2 Teaspoon (read Notes)
Red Chilly Powder - 1 Teaspoon (read Notes)
Dry Mango powder or Amchur Powder - 1/4 Teaspoon (read Notes)
Roasted Cumin powder - 1/2 Teaspoon (read Notes)
Chat Masala - A generous Pinch (read Notes)
Black Salt - To Taste (read Notes)
Oil - 1 Teaspoon + For tava Frying

Method

• Wash the sweet potatoes and cook them in pressure cooker with enough water for 3-4 whistles.
• Allow the Pressure cooker to come down to room temperature on its own.
• Then remove the skin and mashed the sweet potatoes well. I used a grater and grated them to ensure that they were homogeneously mashed.
• To this add all ingredients except Oil and mix well.
• For me the moisture and texture everything was fine, so I did not add any other Flour. However, if you are unable to get the mixture together than you can add 1-2 Tablespoon of Besan/Kuttu/Madia/Cornflour depending on the availability and taste.
• Once the mixture is kneaded well, coat it with a spoon of oil and rest it for 10 minutes.
• This is completely optional, however I have found if you rest it for 10-15 minutes, the flavour gets enhanced.
• Cover the Mixture to avoid it from getting dry.
• After 10 minutes, shape into Tikki or any desired shape.
• Heat a Tawa with 1 Tablespoon of oil and arrange the shaped tikki on Medium flame and cook they are done on both Sides.

Notes

• You can prepare, shape and store in fridge for later use. So it is a good Make Ahead Snack.
• If you cook the sweet potato with little amount of water, then you may not need any flour to be added.
• You can add any Flour based on your taste and diet style.
• When it comes to Masala Powder, add or Omit any dried masala Powder based on your taste and Availability. I have added the Dry masala based on what was available to me in my Kitchen.
• You can add Regular Salt, I added it as I have Black Salt at my home.
• I have added a little more Red Chilly powder than usual as my sweet potato was too sweet, so adjust it to your Taste.

Baby Corn- Capsicum- Cottage Cheese aka Paneer Gravy/Subzi/Sabji

 This is a famous curry for it tastes amazing. The combo works amazingly well. You can choose any English Vegetables based on your preference. Some Veggies I have tried this recipe with is Broccoli, Mushrooms, Carrots, Beans, Cauliflower etc. Do the basic Gravy and add the Veggies as per your Taste.

Ingredients
Baby Corn - 10 pieces (Washed and cut into 2")
Capsicum - 1 (Washed and Cut into 2")
Paneer - 1 Packet or 200 Grams (Cut into Cubes)
Peas - a Handful
Onion - 1 (Large, Peeled and boiled )
Tomato - 1 (Medium, Boiled and Peeled)
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Garam Masala - 1/4 Teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Oil - 2 Tablespoon
Vegetable Stock - 1 Cup (Optional)
Fresh Cream - 2 Tablespoon
Coriander Leaves - Few Sprigs for Garnish

Method

• In a Mixer, pulse the Tomato and Onion separately till they become a nice smooth paste.
• In a Pan, warm some oil and add the Baby Corn and Paneer and cook till they get some nice colour on all sides.
• This step is optional, if you don't want then you can skip this step.
• If you plan to Pan roast the Baby Corn and Paneer, do it on Medium flame and don't move them around too much or else they may break.
• Once you get nice colour remove them and keep them aside.
• In the same pan, add 1 more tablespoon of oil and add the Onion paste and saute, and after a minute add the Tomato paste and saute.
• Please be careful while adding/cooking the Onion - Tomato paste as they tend to splatter.
• After 2 minutes of cooking it add Ginger Garlic paste and Dry masala Powders and saute.
• Then add the capsicum and saute for a minute. Now add the vegetable stock or water and stir it well and add the tossed Baby Corn and Paneer, Peas.
• Cover with a lid and cook for 5 minutes or the raw flavor is completely gone.
• Switch off the flame and add the fresh cream and Coriander leaves.
• Serve with Rice or Roti.

Note

• Adding vegetable stock gives a deep flavour to this dish. You can make your own vegetable stock (Will post a recipe soon) or use Storebought Stock.
• I use Maggi Vegetable stock Tablet. I just soak the tablet in some water and Voila you get your stock.

Kollu Rasam

 My Mom makes this Rasam during winters as she says that Kollu is heat, however is very good for Diabetes and Weight Loss. This recipe is made with the water that is preserved after cooking the Horse Gram. The Horse Gram is used to make Sundal. I did not click a picture of it this time, I will try to make it again some time and post it.This is done like making Usual rasam, however, using the Kollu Water.

Ingredients
Kollu/Horse gram - 1 Cup (Washed and Soaked in water overnight)
Mustard Seeds - 1/2 Teaspoon
Curry leaves - 2 (Torn into pieces)
Hing/Asafoetida - A generous Pinch
Tamarind Extract- Marble size soaked in1/4 cup of Water and Pulp extracted
Tomato - 1 (Large Chopped)
Jaggery - 1"
Corinader Leaves - To garnish
Cooking Oil - 1 teaspoon
Garlic Pods - 2 ( Peeled and Roughly Crushed)
Cumin Seeds - 1/2 Teaspoon

Method

•  Pressure cook the soaked Horsegram in 3-4 Cups of water for 4 whistles.
• Allow it to come to the room temperature on its own.
• Drain the Horsegram and keep it aside.
• For this recipe, we will only need the water.
• With the left over cooked Horsegram youc an make sundal.
• Place a vessel with a tablespoon of oil and once the Oil is hot add the Mustard Seeds and allow it to splutter.
• Then add the Cumin seeds, crushed garlic, Curry elaves, Hing and Tomato.
• Cook till the Tomato is done and then add the  Tamarind Pulp and allow it to boil till the Raw flavour of Tamarind is gone.
• Then add the Kollu Water , salt and Jaggery and check for taste and add seasoning accordingly.
• Switch off the flame after one Boil, add freshly chopped Coriander Leaves.
• Serve with Rice.

Baby Corn Fritters/Bhaji 

We all love Bhajjis, especially during winters they are a must have. This recipe is a sure shot way to get crispy Bhajis. I have used baby Corns, you can use Onions, Chillies, Paneer anything you like.

So in this recipe I would sharing how to make the basic Bhaji batter that can be used to make Bhajji or fritters.

Ingredients
Besan/Gram flour - 1 Cup
Rice Flour - 1/2 Cup
Sooji/Rava - 1 Tablespoon
Turmeric Powder - A generous Pinch
Hing/Asafoetida - A generous Pinch
Salt - To taste
Ginger Garlic Paste - 1/2 Teaspoon
Red Chilly Powder - 1/2 - 1 Teaspoon
Garam Masala - A pinch
Chat Masala - A pinch
Baby Corn - As needed (Parboiled)
Drinking Soda - As required  (Refer Notes)
Oil - For Frying.

Method

• In a kadhai, place the oil for heating on the stove on Medium flame. 
• In a mixing bowl, add all ingredients expect the Baby corn and soda and mix well. 
• Now to this add drinking soda and mix till till you get the batter of a thick Doa batter consistency.
• Now Take Baby corn and dip it in the batter and place it carefully in the Hot oil and cook it till it becomes Golden Brown on all sides.
• Remove it using a slotted ladle and keep it on a Paper Towel to drain excess Oil.
• Serve hot with tea/Coffee. 

Notes:

• You can use water instead of Drinking Soda to prepare this dish. Using Drinking Soda makes the Mixture Airy and lighter.
• I have also seen my mom add Warm Oil to the Bhajji mix. She mixes all ingredients and adds some Warm Oil and leaves it for a minute or 2 and then adds Water and prepares the Bhajji.
• Ensure that the batter is not too watery or else it wont stick to the Baby corn or any other ingredient you are using to make Bhajji.
• Ensure that the Oil is at medium heat, if its is too much of heat it will then only the outer layer will cook and the inner layer will remain uncooked.
• If the Oil is not hot enough then the Bhaji will drink the Oil and it will be too Oily. 

Rice Flour Kozhukattai/ Arisi Maavu Kozhukattai 

I love Kozhukattai and I have a variety of Kozhukattai Recipes in my Blog. This one is a easy to make Kozhukattai , if you have ready made Processed Rice Flour.

Do check other Kozhukattai recipes Here.

Ingredients

Processed Rice Flour - 1 Cup
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 4 or 5.
Broken Gram Dal - 1/2 teaspoon
Broken Urad Dal - 1/2 teaspoon
Hing or Asafoetida - A generous Pinch
Water - 2.5 Cups
Coconut - 1/4 Cup (Grated, Optional)
Oil - 1 teaspoon (Preferably Coconut Oil)

Method

• Take a Kadhai/Large Vessel and heat a teaspoon of oil and once the Oil is hot add the Mustard seeds and allow them to splutter.
• Then add the gram Dal, Urad Dal and Dry Red Chillies and saute. 
• Add Hing/asafoetida, to this and add the water and Salt to taste. 
• Allow the water to boil and then add the Processed Rice Flour while stirring it.
• Also add the grated Coconut to this. 
• Cover and cook for 5 minutes or till all the water is absorbed.
• Now switch off the flame and keep the prepared dish aside.
• Now take a Steamer or Idly pot and add water to the steamer and allow it to Boil.
• Meanwhile, Grease the Idly plates/plates in which you are planning to steam the Kozhukattais.
• By now, the prepared mixture would have come to bearable heat.
• Now wet your hands and take a good amount of the prepared mixture and shape into a ball or any desired shape.
• Arrange the prepared balls in the greased plates.
• Now place this in the steamer and steam for 10 -12 minutes.
• Allow it to cool for 5 minutes and serve.

Notes

• Start making them into balls only when it the prepared mixture is of bearable heat to your hands or else allow it to cool for some more time.
• Adding Coconut is optional, however it takes this recipe up by few notches.
• While adding the Mustard seeds, Dal and Hing keep the stove on low flame.
• Using coconut Oil brings a nice flavour to this recipe.
• You can grease your hand with coconut Oil while shaping these Kozhukattais. 

Beetroot Cutlet/Beet Tikki 

I have lot of tikki recipes in my blog but officially this is the best Tikki that I have ever tasted. This recipe I got from a local Cookery show that I got to see by chance. Honestly I was very skeptical about making Beet Tikkis and to my surprise it tasted Fabulous.

Click Here to check the other Tikki recipes on my blog.

Ingredients

Beet Root - 300 Grams (I de-skinned, Boiled and Grated it)
Potato - 1 (Large, De-skinned, Boiled and Grated)
Whole Wheat Bread Slices - 2  (Pulse it in the Mixer)
Ginger Garlic Paste - 1/2 Teaspoon
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Roasted Peanuts - 4-5 Tablespoon (Add more or less depending on your taste, you can skip it too, these add a nice crunch to the cutlet)
Salt - To Taste
Rawa/Sooji/Bread Crumbs - 4 Tablespoon (To coat the Cutlet)
Maida/Cornflour - 2-3 Tablespoon
Oil - To Tawa Fry the cutlets

Method

• In a kadai,  heat a tablespoon of Oil and add the onions and saute for 2 minutes and add the the following masala on the low flame: Chilly powder, Coriander powder, garam Masala and Ginger Garlic paste and saute for 45 seconds.
• Now place this in a mixing bowl and to this add the grated Beet and Grated Potato and Pulsed Bread Slices and Knead.
• To me the bread slices absorbed all the mositure, however depending on the vegetable and your cooking process you can add some cornflour or Maida to remove the mosituire from thsi mixture.
• Now add salt and knead this mixture.
  
• Add bread slices or Maida or Cornflour or a mixture of all these ingredients till you are able to shape the mixture into tikkis.
• After shaping them into tikkis, coat them with bread crumbs as I did not have it I used Sooji/ Rava for this.
• Arrange the tikki coated with sooji on a plate and cover it with a cling film and leave it in fridge for 1 Hour.
• The cook who demonstrated this in the TV said that it will be more flavoursome this way and I tend to agree.
• Keepingit in fridge also ensured that the Tikki got some Volume and it was easy to handle it.
• After 1 hour, heat few tablespoons of Oil in a tawa and place these Tikkis and allow them to cook, this may take 2-3 minutes.
• Once it is done on one side, flip it to the other side and cook till it is cooked.
• Serve this best Amazing Tikki ever.

 

Malai Kofta 

I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.

Ingredients

For the Kofta:

Paneer or cottage cheese - 250 grams (Crmbled)
Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
Green Chillies - 1 (Finely Chopped)
Ginger - Garlic Paste - 1/4 Teaspoon
Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
Salt - To taste
Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
Sooji or Bread Crumbs - To coat the Koftas

For the Gravy: 

Onion - 1 (Big, Boiled and made into a paste)
Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
Tomato - 1 (Medium, Blanched and skin peeled and pureed)
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Milk - 2-4 tablespoon 
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Kasoori Methi - 1/2 Tabelspoon
Fresh Cream - 4 Tablespoon

Method

• Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
• Add Corn Flour little by Little till you are able to knead it into a dough.
• Prepare Koftas using this prepared mixture and make them into koftas.
• Coat the koftas with Bread crumbs or Sooji. 
• Deep fry it or shallow fry it as per your choice. 
• Remove them and place them in a paper towel. 
• In a pan, add some oil and add Onion paste and cook well.
• Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
• Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
• Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
• This may take 3-4 minutes
• Now add Milk and cook on low flame and cook.
• Crush the Kasoori methi and add it to this.
• Add salt and adjust the consistency to suit your need.
• To this add the Kofta and cook for a minute and serve immediately.
• Place the Gravy and kofta together only minutes before you serve. 

Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

I was in mood for a rich, tasting gravy and so made this Yummy Gravy with Onions and Cashews. They work fantastic with both Rice and Roti. I have used Paneer and Baby corn, you can use Mushrooms, some chopped Spinach too.

Ingredients
Paneer or Cottage Cheese - 250 Grams (Cubed)
Onion - 1 (Big, Boiled)
Cashew Nuts - 10 Nos
Tomato - 1 (Medium, Blanched and skin peeled)
Baby Corn - 10 Nos (Cut into 1 inch pieces
Green Peas - 2 Tablespoon
Ginger - Garlic Paste - /2 Teaspoon
Red Chilly Powder - 1 Teaspoon
Garam Masala - 1/4 Teaspoon
Salt - To Taste
Oil - 2 Tablespoon (I used Olive Oil)
Fresh Coriander leaves or Parsley - Few Sprigs
Fresh Cream - 1-2 Tablespoon


Method

• In a mixer or food processor, grind the Cashew nuts and grind it into smooth paste using little water.
• To this add the boiled Onion and grind it into a smooth paste and keep this aside.
• Now grind the blanched tomato separately into a puree and keep it aside.
• In a kadai, heat some oil and add the Onion - Cashew Paste and saute.
• Cook this till the onion is cooked , it may take 3-5 minutes.
• Meanwhile, take another kadai and add a tablespoon of Oil and place the Paneer and baby corn and cook till the Paneer slightly get a brownish tinge and Baby corn is cooked.
• Once they are done, remove them in a plate and keep it aside.  
• Once the Onion is cooked add the Tomato Puree and saute.
• Be careful as the puree may splash.
• To this add the Ginger Garlic paste, Chilly powder and Garam masala and saute. 
• To this add the sauteed paneer- baby corn and Green peas.
• Add water to get the right consistency 
• Add required salt and cover the kadai with a lid and cook it for 8 - 10 minutes.
• Keep stirring them occasionally so the gravy does not burn.
• On the low flame. add the cream and stir it and switch off the flame and add some frehly chopped coriander or parsley leaves and serve.

Rice Tikki (With Leftover Rice)

I a not a huge fan of leftovers. I usually cook food fresh each time and eat. However, this recipe is an exception. When I feel like making this recipe I put some extra rice, leave it overnight and make Tikkis the next day. It is crispy and quite easy to make.

Ingredients
Cooked Rice - 1 Cup
Besan or Rice Flour or Maida - 2-3 Tablespoon
Green Chillies - 2-3 (Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Coriander Leaves - 2 tablespoon (Finely Chopped)
Garam masala - A generous Pinch (Optional)
Amchur Powder - a generous pinch (Optional)
Peanuts/ Groundnuts - 2 Tablespoon (Optional, coarsely broken)
Salt and Oil.

Method

• In a mixer, pulse the rice slightly for few seconds.
• Remove this in a mixing bowl and add ingredients except Oil and mix well. 
• Adjust Besan/Maida/Rice Flour little by little till you get a Tikki Dough consistency.
• Grease your hand with some oil and shape the mixture into Tikkis of your desired shape.
• Heat a pan with 2 Tablespoon of oil and arrange these prepared tikkis on them.
• Allow it to get cooked on one side which will take about a minute or 2.
• Then flip it into the other side and cook well.
• Serve with Mint Chutney.

Note:

• This recipe is so versatile that you can add or leave any ingredient. You can add finely chopped vegetable like carrot, Beans , Peas etc. 
• You can also deep fry them if you want.
• As they are made of Rice they will be quite crispy.
• As far as binding agent, I personally prepare Besan. 

Just 4 Ingredients - Nutella Cup Cakes 

Nutella!!! Yum!!! who does not love Nutella? This recipe is so quick to make with no great techniques to follow. It is a simple mix and bake recipe.

Ingredients
Nutella - 1/2 Cup
Vanilla Essence - 1/2 Teaspoon
Egg - 1
APF or Madia - 5 Tablespoon
Chopped Almonds or Pista - As per taste, I did not add though

Method

• Whisk the egg along with the essence in a bowl.
• To this add the add the Nutella and whisk well.
• Add the Maida or APF and mix till all the ingredients are mixed well.
• Pre heat the Oven at 250C and grease your muffin mould.
• Pour the prepared batter into the greased muffin mould
• Bake at 250 for 10 minutes or till done.

Vellai Poosani Mor Kootu - White Pumpkin in Buttermilk Gravy 

I don't know why, but we don't buy so much of White Pumpkin as the Yellow Pumpkin? So I decided to buy it and make this Yummy dish. The recipe is from my mom. It was such a easy dish to prepare.

 Ingredients
White Pumpkin - 250 Grams (Peeled, diced into 1 inch square)
Curd - 1 Cup
Turmeric - A pinch
Salt to Taste
Mustard Seeds - 1/2 Teaspoon
Oil - 1/2 Teasoon (I used Coconut Oil)

To make a Paste:
Cumin Seeds - 1/2 Teaspoon
Green Chillies - 3-4
Coconut - 1/4-1/2 Cup (Depending on your taste, I added 1/2 Cup)
Rice - 1 Teaspoon (Soak it in water for 10-15 minutes prior to grinding)

Method:

• Grind the soaked rice and then add other ingredients given under 'To make a paste' and grind into a smooth paste.
• Mix this paste with the Curd and keep it. 
• Add very little water and cook the ash gourd. Add turmeric also.
• Cook till the Ash gourd is done.
• Once it is done, reduce the flame to low and add the Yoghurt- paste mixture and cook till the raw flavour of the paste is gone.
• It may take 5-8 minutes.
• In a tadka pan, add little oil, splutter the Mustard seeds and add it to the prepared curry. 

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

Eggless Mango Mousse  with Mango Glaze 

Mango is in season and my house is filled with the sweet aroma of Mango. Personally I am not a great fan of Mango (which everyone think is rare), however, my mother, Brother and Hubby are crazy fans of mango. They survive of mango during the season.

As my house and my moms was filled with Mango I decided to do some desserts with Mango. SO I made Mango Mousse, Mango Cheesecake and Mango Cake. I will share the recipes of the other recipes soon.

In this recipe lets look at how to use Mango mousse. I recently learnt that Gelatin is a non vegetarian produce so I started using Vegetarian Gelatin which is available in majority of the supermarkets.

If you are unable to find them then you can use Agar Agar which is vegetarian.

Another issue is finding Cream cheese, the cost of this too much so i have found out the most economical alternative by using Paneer (Indian Cottage Cheese) with Milk or condensed Milk.

 Ingredients
For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

Method

• Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
• After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
• Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
• To this add  half of the prepared gelatin and mix well.
• Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
• I used individual mousse shots to serve them. You can use any dish which is freezer friendly.
• Pop this into the freezer for 10 -15 minutes.
• Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
• Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
• Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
• Serve it chilled.

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.

Ingredients

Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon

Method

• Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
• The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
• Meanwhile, place a non stick pan on the stove and add some butter.
• Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
• Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
• To this add the cooked Dal and stir it well.
• Cook it for about 10 - 15 minutes.
• Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
• I cooked for 1 hour, usually it is cooked overnight.
• The more time you cook the more tasty the Dal will be.
• Stir it occasionally to avoid the Dal sticking to the bottom. 
• If you have time constraint, cook it atleast for 20 minutes.
• Towards the end, add The Garam Masala and stir it and switch it off. 

Raw Banana Curry - With Freshly Prepared Masala 

This recipe is a break from our regular deep fry and curry. It is made with freshly prepared masala and the aroma it gives to the dish is amazing.

Ingredients
Raw Banana - 1 (Skin peeled, cut into cubes and kept in water to avoid discoloration)
Red Dry Chillies - 2
Coconut - 2 Tablespoon
Garlic - 2
Pepper corns - 3
Oil and Salt

Method

• In  pan, add a tablespoon of oil and once it is warm , squeeze the Raw Banana from the water and add it.
• Saute it and cover it with a lid and cook.
• If required sprinkle some water to the Raw Banana and cook. 
• Meanwhile in a mixer take res of the ingredients and make a fine powder.
• Once the Raw Banana is 3/4th cooked add the prepared powder and saute till the raw masala flavour goes off.