KAJU MUTTER MASALA !!!!!

Here is another side dish that goes well with rotis/chapathis. I found this recipe from a food group in FB & name s AMGELE RANDAPAKUDA. Must say this is an exotic & creamy side dish & must try one.

INGREDIENTS:-

tomatoes - 3 big
onion, chopped - 2
capsicum, chopped - 1
cauliflower, made into small florets - 1 cup
jeera/cumin seeds - 1/2 tsp
oil/butter - 2 tblsp
ginger-garlic paste - 1 tsp
green chilly - 2
coriander powder - 1/2 tsp
jeera powder - 1/2 tsp
red chilly powder - 2 tsp
garam masala powder - 1 tsp
kitchen king masala powder - 1/2 tsp
turmeric powder - 1/2 tsp
milk - 1/2 cup
fresh cream - 2 tblsp
cashewnut pieces, fried - few (optional)

METHOD:-

1. First put tomatoes in pressure cooker & take 4 whistles . Cool it & make puree of it.
2. In a pan, add butter/oil & add ginger-garlic paste & fry for a minute.
3. Add chopped onion & fry till light brown.
4. Add chopped capsicum & fry for few mins.
5. Now add coriander pow+jeera pow+garam masala pow+kitchen king masala pow+turmeric pow+slit green chillies & fry for 2 mins.
6. Now add tomato puree& fry till oil discharges.
7. Add paraboiled green peas & cauliflower & milk & soaked cahsewnut paste. Add water if necessory.
8. Lastly add fresh cream & fried cashew nut pieces & mix well & take a boil.
9. Garnish it with chopped coriander leaves & serve hot.

HAPPY COOKING :))))))

MALAI METHI MUTTER 2 !!!!!!

My today's recipe is MALAI METHI MUTTER. It's a Punjabi side dish that goes well with rotis/parotas/plain rice/jeera rice. I adopted this recipe from my favourite food blog VEG RECIPES OF INDIA. It was sooo yummy, so strongly recommand to try this recipe. 

INGREDIENTS:-

Main ingredients:-

fresh fenugreek leaves(methi leaves), chopped - 2 cups
fresh/frozen green peas, boiled - 1 cup
fresh cream/malai - 1 cup
ghee/oil - 2 tbsp
water - 1/4 or 1/2 cup
sugar - 1/2 tsp
salt to taste

Ingredients for the paste:-

onion, chopped - 1 medium
cumin seeds - 1tsp
garlic cloves, chopped - 3-4
ginger, chopped - 1inch
green chillies, chopped - 1 or 2
cashew nuts - 1/2 cup

METHOD:-

1: you will need 2 cups fresh methi/fenugreek leaves. pluck the leaves from the stem, wash the leaves in running water well to remove the mud impurities. drain and then chop the leaves finely.
2. take all the ingredients for the paste in a grinder or blender – namely 1 chopped medium sized onion, 1 inch chopped ginger, 3-4 chopped garlic cloves, 1 tsp cumin and 1-2 chopped green chilies & 1/2 cup cashew nuts. ( everytime when ginger & garlic mentioned in the recipe, what i do is i use readymade ginger-garlic paste+fresh peeled garlic).
3. prepare a smooth paste without any water. add very little water if required.
4. heat 2 tbsp ghee or oil in a pan or kadai and then add the paste to it.
5  fry the paste in ghee till it become aromatic. you don’t have to brown the paste. stir in between to ensure that the paste does not stick to the pan. if it does stick then add some water.
6. add the chopped fenugreek/methi and (¼ or ½ cup) water to the paste.(here, what i did is i made course paste of fenu greek leaves & added. In this way, we can reduce cooking time).
7. mix it well. simmer for some more minutes.
8. now add 1 cup boiled matar/peas and add 1 cup fresh cream/malai.
9. simmer for a some more minutes and lastly add some sugar as required and salt.
10. serve hot. 

HAPPY COOKING :))))))

BABY CORN MASALA !!!!!!!

Today i am going to post another side dish BABYCORN MASALA that goes well with rotis/chapathis. I adopted this recipe from PADHU'S KITCHEN. 

 Ingredients needed

   Baby Corn-12-15
   Tomatoe puree - 3/4 cup
   Onion paste -3/4 cup
   Ginger- 1 inch piece 
   Garlic- 3 cloves
   Green chilli- 3
   Cashew nuts -4-5
   Salt needed

   Spice Powder

   Turmeric Powder-1/4 tsp
   Coriander powder -2 tsp
   Chilli powder -1 tsp
   Kitchen king masala or garam masala -3/4 tsp

   For the seasoning

   Oil -2 tbsp
   Cumin Seeds/jeera -1 tsp

  For garnishing 

   Coriander leaves finely chopped

METHOD:-

1. Blanch tomatoes-Put the tomatoes in boiling water, switch off and keep it covered for 15 minutes. Discard the water. Peel the skin of tomatoes and puree it. You will need 3/4 -1 cup of tomato puree.
2. Cut the baby corn into small rounds. (the baby corn will get incorporated with the gravy well if it is cut into rounds)

3. Peel and grind raw onion to a smooth paste.

4. Grind ginger, garlic and green chilli to a coarse paste. If you have ginger garlic paste ready, use 1 tsp of ginger garlic paste and grind chillies to a coarse paste and keep it ready.

5. Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste.

6. Heat oil in a pan or small cooker, add jeera seeds, when it sizzles, add onion paste and saute on medium flame stirring continuously until it turns slightly brown. (if you do not fry the onion paste well, you will get raw onion flavor in the gravy).

7. Add ginger garlic and green chilli paste and saute for a few more minutes.

8. Add tomato puree and all the spice powder given under 'spice powder' and salt needed. Cook the tomato puree well on medium flame stirring now and then, until it changes color and oil ooze out.

9. Add cashew nut paste and cook for a further 3-4 minutes.

10. Then add the baby corn, needed water (around 3/4-1  cup of water) and pressure cook for 3 whistles. Once the pressure subsides, open the cooker, mix the contents well and simmer for another 5 minutes.

11. Garnish with coriander leaves and serve hot with parathas, naan, pulao (it goes well withjeera pulao, peas pulao and ghee rice)and chapati.

Note - If you do not have a pressure cooker, parboil the baby corn and then add to the gravy and cook simmered.

HAPPY COOKING :))))))

CASHEWNUT FRIED RICE !!!!!!

Ingredients

• 3 cups cold cooked Rice,
• 1-1/2 cups of mixed Vegetables, see Tips
• 2-3 Spring Onions, finely sliced, greens and whites divided
• 1/2 cup Cashews, see Tips
• 2 Garlic cloves
• 1" Ginger, peeled and julienned
• 1 tsp Chilli Sesame Oil, see Tips
• 2 tbsp Soy Sauce, or to taste, see Tips
• Salt and white Pepper to taste

Method

1. To make my life easier, I used frozen combo mix of veggies. It contains carrots, beans, peas and corn. I have another packet of shelled frozen edamame that also went into this recipe for the protein factor. I steamed them for few seconds.

2. Keep everything ready before starting the wok on high heat. Once hot, add chilli sesame oil. Add the cashews to it and stir until golden. Set aside.

3. In the same wok, add the spring onion whites, celery, ginger and garlic. Stir for 6-7 seconds or until aromatic.

4. Then add the steamed vegetables along with snow peas. Stir for another 5-6 seconds.

5. Next goes the sliced mushrooms. Stir for another 10 seconds.

6. Now add the soy sauce (and/or chilli sauce if using) and cook for 10-15 seconds.

7. Add the cooled/cold rice

8. and mix to combine. Season to taste with salt and pepper (or additional soy sauce/chilli oil).

9. Add the cashews

10. and mix until combined.

11. Garnish with Spring onion greens and serve hot with any accompaniment of your choice. 

HAPPY COOKING :))))))))))))

MUSHROOM - SPINACH OMLETTE !!!!!!

Mushroom - Spinach omlette is a healthy & quick breakfast & popular breakfast of USA. I adopted this recipe from MY RECIPES. Here i added cheese cube for extra taste & skipped thyme sprig as i don't know what it is :D. Actually, inbetween i lost my temper & made heat high. & as a result this omlette burnt little bit in the centre. But tasted good. So, here we go...

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup chopped shallots

3 garlic cloves, minced

1 (8-ounce) package sliced white mushrooms

1 thyme sprig(i skipped this)

6 ounces fresh baby spinach

3/4 teaspoon kosher salt, divided

3/8 teaspoon freshly ground black pepper, divided

8 large eggs, divided

1 tablespoon butter, divided

4 Amul cheese cubes (grated)

Preparation

1. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.

2. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Spread grated cheese on omlette. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.

HAPPY COOKING :)))))))

SWEET CORN KURMA !!!!!!

Today i am gonna post another side dish for rotis SWEET CORN KURMA.  I adopted this recipe from SHARMIS PASSIONS. 

Sweet Corn Kurma - Ingredients

• Sweet Corn kernels - 3/4 cup
• Onion - 1/4 cup finely chopped
• Capsicum - 3 tbsp finely chopped
• Ginger garlic paste- 1 tsp
• Milk - 1/4 cup (optional)
• Chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves- 1/2 tbsp finely chopped
• Salt  - to taste
• Oil - 2 tsp

To temper

• Cloves - 1
• Cinnamon - 1/4 inch piece
• Cardamom - 1

To grind:

• Grated coconut - 1/2 cup
• Poppy seeds - 1/2 tsp soaked in 1 tsp milk
• Fennel seeds - 1/2 tsp
• Tomato - 1
• Green chilli - 1

Method:

1.Pressure cook corn for 2 whistles with enough water and salt. Keep aside. Soak kuskus in a tsp of milk, set aside. Dry roast coconut till slightly browned.

2.Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli,roasted coconut,fennel seeds, milk soaked poppyseeds. Grind it to a fine paste.Set aside.

3.In a pan, add oil toast capsicum for 2mins, set aside. In the same pan add remaining oil - add the items under 'to temper' then add onion saute till it turns slightly browned.

4.Then add the coconut paste saute till raw smell leaves. Add chilli , garam masala powder and saute till the masalas are well blended. Then add little water(say 2-3 tbsp) to make it to running consistency..then add milk.

5.Allow it to boil for 3-5mins till oil seperates. If it becomes thick add little more water. Then add toasted capsicum and cooked corn. Allow it to blend with the masalas for 2-3mins. Then add coriander leaves and switch off.

6. Serve hot with rotis or with any mild pulaos. Best when served after resting it for atleast 15mins so that the flavour gets well blended with corn and capsicum.

My Notes:

• Adding milk is just to get a thick and creamier kurma, you can skip that too.
• Toasting and adding capsicum at the last stage is just to retain its crunchiness.
• Capsicum is purely optional but it gives a nice flavour to the kurma so I recommend adding it.
• You can also make it more thick and gravy kind.

HAPPY COOKING :))))))