Happy Pongal to all... Hope you are all having a great time. After baking a lot last month, I am cooking a lot of healthy food. So sharing one such recipe which is a complete power packed meal in itself. Simple yet delicious and packed with goodness. So without wasting any more time, lets get into the recipe... Happy cooking...
Ingredients:
Mixed vegetables - (I used carrots, cauliflower, beans, potatoes)
Spinach Puree - 1 cup
Onion - 1
Tomato - 1
Cumin seeds - 1 tsp
Star Anise - 1
Cardamom - 2 pods
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tbsp
Garam Masala - 1 tbsp
Cashewnuts - 8 - 10
Almonds - 5 - 6
Oil - 2 tbsp
Salt to taste
Method:
Par boil all the mixed vegetables and keep aside.
Blend cashewnuts and almonds to a fine paste and keep aside.
Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom.
Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes.
Now add chopped tomatoes.
Once they are cooked, add red chilli powder.
After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes.
Then add spinach puree and garam masala. Add salt to taste.
Finally add cashewnut and almond paste and cook for about 5 minutes.
Par boil all the mixed vegetables and keep aside.
Blend cashewnuts and almonds to a fine paste and keep aside.
Heat oil in a kadhai. Once hot add cumin seeds, star anise and cardamom. Add chopped onions and saute for a minute. Add ginger garlic paste and saute for couple of minutes. Now add chopped tomatoes. Once they are cooked, add red chilli powder. After half a minute, add par boiled vegetables. Mix well. Cook for atleast 2 minutes. Then add spinach puree and garam masala. Add salt to taste. Finally add cashewnut and almond paste and cook for about 5 minutes. Serve hot with phulkas or rice.
Its my first post this year and first for PPCS in 2014. I made this for a family dinner of ours with friends. It was a great hit. It is simple yet different. There are a lot of healthy recipes coming this year... So hopefully I will be writing more posts soon... till then Happy cooking and lets take a look at the recipe.
Ingredients:
Paneer - 200 gms
Capsicum - 1
Mushroom - 8 - 10
Tomatoes - 2
Onion - 1
Coconut - 50 gms
Turmeric powder - 1 tsp
Chili powder - 1 tsp
Kasuri Methi - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish
Method:
Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside.
Grind tomatoes, onion and coconut to a fine paste.
Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes.
Now add all the dry masalas and mix well. Let it cook for about a couple of minutes.
Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice.
Heat a kadhai and add oil. Now saute chopped capsicum, paneer and mushroom separately and keep aside. Grind tomatoes, onion and coconut to a fine paste. Now heat the remaining oil in kadhai. Add the ground paste and let it gently simmer for about 5-8 minutes. Now add all the dry masalas and mix well. Let it cook for about a couple of minutes. Now add all the sauteed capsicum, paneer and mushroom. Cook for about a minute. Garnish with coriander leaves and serve hot with roti or rice.
Potato curry is a regular at my place. You are out of veggies and got nothing to cook, Potatoes are saviour. Easy to cook and always tasty... So why not make it interesting. I added spinach and garlic and it was sooo good. You can have it with rotis, rice along with sambhar or with bread as a sandwich. So here goes the recipe... Happy cooking...
Serves - 2
Ingredients:
Potatoes - 250 gms
Spinach - 150 gms
Garlic - 8 - 10 pods
Chilli flakes - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Method:
Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes.
Add turmeric powder, chilli flakes and salt to taste and cook till done.
In another kadhai, add remaining oil and add garlic.
Now add chopped spinach. Cook it for a couple of minutes.
Now add the potatoes to the spinach and mix well. Check seasoning and serve hot.
Heat 1 tbsp oil in a kadhai. Add cumin seeds and once they splutter, add chopped potatoes. Add turmeric powder, chilli flakes and salt to taste and cook till done.
In another kadhai, add remaining oil and add garlic. Now add chopped spinach. Cook it for a couple of minutes. Now add the potatoes to the spinach and mix well. Check seasoning and serve hot. Now wasn't that simple....
I read this recipe in a magazine and was eager to try it out. I mean the recipe name itself was so different coz I have never heard of anything like this. The other day when I went out, I bought a kilo of nice and pulpy Guava(coz my little one loves to munch on guavas). I tried this recipe with 4 guavas. The sweet guavas along with sour tomatoes and capsicum added its own flavor to it. I liked it better when it was cold than hot. So do try the recipe... Happy cooking...
Ingredients:
Guavas - 4
Tomato - 1(red and ripe)
Capsicum - 1 cup
Green chilli - 1
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Method:
Cut the guavas with skin and remove the pulp.
Grind tomato with guava pulp to a fine paste.
In a kadhai/pan heat oil. Add mustard and cumin seeds.
Once they splutter, add chopped chillies, guava. Saute for about a minute
Then add tomato-guava pulp puree.
Add capsicum and all the dry spices. Mix well and cook for about 5 - 8 minutes.
Cut the guavas with skin and remove the pulp.
Grind tomato with guava pulp to a fine paste.
In a kadhai/pan heat oil. Add mustard and cumin seeds. Once they splutter, add chopped chillies, guava. Saute for about a minute and then add tomato-guava pulp puree. Add capsicum and all the dry spices. Mix well and cook for about 5 - 8 minutes.
Serve it with hot phulkas.
Sending this to WTMLevent & Gayathri's page
I love soya. They are healthy and can be added to any dish and they acquire the taste of the dish. This is a high protein, rich and nutritious dish. Coconut used in the masala lends a creamy and gives a south indian touch to the dish. So do try it, Happy Cooking...
Ingredients:
Cauliflower - 1 1/2 cup
Peas - 1/2 cup
Soya chunks - 1/2 cup
Onion - 1 medium
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Red Chilli powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 1 tbsp
For the masala:
Tomato - 1
Coconut - 1/4 cup
Green chillies - 1
Sesame seeds - 1 tbsp
Coriander leaves for garnish
Method:
Grind all the ingredients mentioned for masala to a smooth paste and keep aside.
In a kadhai/pan add oil and cumin seeds.
Once they splutter add onions and cook till translucent.
Add dry spices(except garam masala) and saute for couple of minutes.
Now add the masala paste and cook for couple of minutes.
Add cauliflower florets, boiled soya chunks and peas. Cook till vegetables are cooked. Add water as required and salt to taste.
Add garam masala and mix well.
Take the soya chunks in a big bowl and add about 1 litre of hot water along with 1/4 teaspoon of salt. Boil the chunks for about 10 mins. If you have microwave, you can cook in oven for 5 minutes so that the soya chunks will be cooked and it is soft. Run it through cold water and keep aside.
Grind all the ingredients mentioned for masala to a smooth paste and keep aside.
In a kadhai/pan add oil and cumin seeds. Once they splutter add onions and cook till translucent. Add dry spices(except garam masala) and saute for couple of minutes. Now add the masala paste and cook for couple of minutes. Add cauliflower florets, boiled soya chunks and peas. Cook till vegetables are cooked. Add water as required and salt to taste. Add garam masala and mix well. Garnish with corriander leaves.
Serve hot with rice or phulkas.
This is one of the delicious curry. Vegetable balls fried and added to the rich creamy curry make it delicious. I dont make it often, but love it to the core. I like the mixed veg version as it includes all the veggies. I deep fried the koftas however it can be baked. Never tried baking them, but intend to try very soon. For now, lets take a look at the recipe...
Happy Cooking...
Ingredients:
For the koftas:
Grated mixed vegetables - 2 cups(I used cauliflower, potato, peas, carrot)
Gram flour/Besan/Kadalai maavu - about 3/4 cup
Cumin seeds - 1 tsp
Kasuri methi/dried fenugreek leaves - 1 tbsp(heaped)
Chilli powder - 1 tsp
Garam masala - 1 tsp
Salt to taste
Oil for deep frying
For the gravy:
Tomato puree - 2 cups
Onion - 1
Whole garam masala - Cinnamon -1 inch piece,Cloves -2, Cardamom -1
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala - 1 tsp
Cashewnut paste - 1/2 cup
Salt to taste
Oil - 1 tbsp
Coriander leaves for garnish
Method:
Mix all the ingredients together(except oil) for the koftas and blend them really well using your fingers until it comes together like a ball of dough.
Take small portions and shape them into round koftas.
Heat oil and deep fry until brown.
Drain and keep aside.
Heat oil and add whole garam masala and onions. Fry the onions until golden.
Add tomato puree and cook till raw smell goes away.
Add the dry spices and stir for a few seconds. Cook for about 5-8 minutes.
Add cashewnut paste and adjust the gravy consistency and check for seasoning. Bring to a boil, cover and let simmer for 10 minutes.
For the koftas:
Mix all the ingredients together(except oil) for the koftas and blend them really well using your fingers until it comes together like a ball of dough. Take small portions and shape them into round koftas.
Heat oil and deep fry until brown.
Drain and keep aside.
For the gravy:
Heat oil and add whole garam masala and onions. Fry the onions until golden. Add tomato puree and cook till raw smell goes away. Add the dry spices and stir for a few seconds. Cook for about 5-8 minutes. Add cashewnut paste and adjust the gravy consistency and check for seasoning. Bring to a boil, cover and let simmer for 10 minutes.
Before serving warm up the gravy and add the koftas gently into the gravy. Do not stir or the koftas will get mashed.
Tips:
The koftas can be fried in advance but add them in the hot gravy just before serving, they do soak up and become really soft.
You can add cream to the gravy to make it rich.
Keep the gravy little thin(watery) as the koftas will soak up gravy.
Sending this recipe to Priyas Virundhu , Gayathris cookspot for WTML
