Sanoli's Kitchen: Veg Curry
Showing posts with label Veg Curry. Show all posts
Showing posts with label Veg Curry. Show all posts

Monday, January 13, 2014

PANEER BAHAR

Every now and then, I would like to prepare a special paneer dish to go with rotis, naan or simply with any rice dish. When you are getting monotonous with regular palak paneer and paneer butter masala, away from that just try this delightful paneer dish, it could be a yummilicious party dish or you can safely include this recipe in any menu as it is usually liked by most people. A great dish for anyone, who have a busy lifestyle. Cook this paneer dish over the weekend, refrigerate and consume within 2 days. Coconut cream enhances its flavor and texture just like a restaurant style gravy.

INGREDIENTS:

250 gm Paneer, cut into medium sized cubes
1/2 Cup Plain Yogurt / Thick Sour Curd
1/2 of a Coconut, cut in thin slices
2 Bay Leaves
1 Medium Onion (paste)
2 tsps Ginger Paste
2&1/2 tsps Garlic Paste
1 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kashmiri Red Chili Powder
2-3 Green Chilies (finely chopped)
1 tsp Sugar (for flavor)
1/3 Cup Oil
Salt to taste
1/2 Cup + 1/2 Cup Warm Water

METHOD:

Grind coconut slices nicely. Add ½ cup warm water in it. Leave it for 15-20 minutes. Strain coconut to get a flavorful coconut milk.
Heat oil in a wok. Fry Paneer pieces lightly. Remove those paneer pieces from oil and keep on a kitchen pepper to absorb excess oil.
Add bay leaves on the same oil, followed by onion paste, garlic paste and ginger paste in it. Fry nicely for 5-6 minutes on medium heat till spices leave oil from the side of wok.
Mix red chili powder, coriander powder, sugar and salt with fried onion mixture; fry for another 2 minutes. Add beaten sour curd this time, mix well for few minutes.
Add fried paneer pieces and ½ cup warm water now. Cover and cook for 6-7 minutes on low heat.
When everything is nicely incorporated, add coconut milk, chopped green chilies in it. Cover and cook it for 3-4 minutes on low heat. Turn off heat now.

Serve hot with any Indian flat bread or any rice dish. Look at the silky creamy gravy, isn’t luscious?
Sending to: Holiday Recipes ~ 3rd Blog Anniversary Event

Thursday, January 9, 2014

DAL PAKHTOONI

I saw this recipe at www.sanjeevkapoor.com. After triedout I literally fallen love on it, a delicious, buttery, creamy dal, simply awesome! Though I made little alteration according my tastebuds, yet it was truely fingerlicking good. This is an amazing dal curry from North-West Frontier province of undivided India, which is mostly located in Pakistan. Tryout in your home with nearer and dearer ones, definitely recieve loads of compliment for this delightful dish.

INGREDIENTS:

1/2 Cup Black Urad Dal
1/2 tbsp Ginger Paste
1/2 tbsp Garlic Paste
1/2 tsp Kashmiri Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
2-3 Chopped Green Chilies (according to taste)
2/3 Cup Tomato Puree
1/2 Cup Fresh Cream
1 tbsp Finely Chopped Coriander Leaves / Cilantro
2 tbsp Butter
Salt to taste

METHOD:

Wash and soak dal in water for overnight. Drain water completely and rinse 3-4 times.
Pressure cook dal with chopped green chilies and little salt upto 4 whistles or till it is tender. Lightly mash the cooked black urad by using a spatula.
Heat 2 tbsp butter in a pan. After melting butter completely, add ginger-garlic paste and 1 tbsp water in it. Mix well. Saute for 2-3 minutes, till it leaves oil from the sides. Add turmeric powder, kashmiri red chili powder in it.
At this moment, add tomato puree and little salt in it (be causious of adding salt, as we added it before while pressure cooking dal). Fold nicely for 4-5 minutes.
Now pour cooked urad onto it. Fold well. Add garam masala powder, stir nicely and cook for 2 minutes.
Add fresh cream and give a nice stir. Cook for another 2-3 minutes. Sprinkle coriander leaves on top and turn off heat now.

Serve hot with warm chapati, paratha or plain rice.
Sending to:  Cook with Comfort ~Blog Anniversary Event Holiday Recipes ~ 3rd Blog Anniversary Event

Monday, December 30, 2013

THOR ER PALANNO (BANANA PITH / STEM WITH RICE)

The banana tree is one of those few species where each part is used in some way, be it the leaves which are used for eating food or wrapping food, the fruit which is eaten in the form of raw or ripe, the flower or stem which is also consumed. The stem is cooked in various ways in South Indian Cuisine and in West Bengal. It is rich in fiber and helps in weight loss. It also helps prevent high blood pressure and maintain fluid balance within the body. It is used prevent and treat kidney stones. 'Thor' is tender inner part of 'Banana Plant'. Plantain stem or banana pith or thor is a very popular ingredient in Bengali vegetarian cuisine. In my childhood days, oftenly seen this recipe was made by my Grand Ma. This is an extremely delicious dish. Chopping 'thor' is treaky and really time consuming task. My Ma used to make 'Thor Chenchki' or 'Thor Ghonto', I relished those recipes, but this one is a very special and toothsome dish which I love the most.


INGREDIENTS:

1 ft Long Banana Pith / Stem (Thor)
1/2 Cup Gobindo Bhog Rice / Kalo Jeera Rice / Basmati Rice
1 Cup Warm Water
1/2 tsp Cumin Seeds
1 Whole Dried Red Chilli
Whole Garam Masala (1" Cinnamon, 2 Cloves)
1 Bay Leaf
3/4 tsp Ginger Paste
1/2 tsp Cumin Paste
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder (as per taste)
1/2 tsp Cumin Seeds (paste)
1/2 tsp Coriander Powder
Few Cashew Nuts
Few Raisins
2 tbsp Clarified Butter (ghee)
1 tbsp Oil
Sugar to taste
Salt to taste


METHOD:

Wash and clean banana stem nicely. Chop it finely or in very tiny cubes and soak it in water. Mix turmeric powder and little salt with it (otherwise they will turn black like chopped potatoes) and set it aside for 30  minutes.
Wash rice nicely. Heat 1 tsp clarified butter in a pan. Add rice, fry slowly for 2-3 minutes and keep it aside.
Add oil and remaining clarified butter in the same pan / wok. Slowly fry cashew nuts and raisins, remove from oil and set it aside.
On the same pan / wok, add cumin seeds, bay leaves, whole dried red chili and garam masala. Saute for few seconds. Add ginger and cumin paste, lower the heat now and keep stirring for a minute or two.
Drain water completely from banana stem by squeezing it nicely and add it to the pan/wok. Cook it in low heat till the water completely evaporates.
Now add fried rice, cashew nuts, raisins and 1 cup warm water in it. Fold well and cook till rice is tender. (Finally, rice and banana pith need to look seperate from each other)

Serve warm with plain steamed rice. Enjoy this toothsome Bengali delicacy.
Sending to:  Lets cook Christmas party food Favorite Recipes: Christmas Recipes 2013 Let's cook for Christmas event "Eat Vegetables Stay Healthy" &  JUSTEAT
Sending to: Cook with Comfort EventHoliday Recipes ~ 3rd Blog Anniversary Event

Saturday, December 28, 2013

LITTI, MIXED CHOKHA WITH HARA DHANIYA CHUTNEY

"Litti-Chokha-Chutney" is a very delicious speciality of Bihar. Bihari cuisine is simple and wholesome. 'Litti' a baked salted wheat flour cake filled with sattu (roasted chickpea flour) and some special Indian spices. There are many versions of this dish. This is a delicacy which is liked by every group of people whether rich or poor. Litti-Chokha-Chutney is now making its presence internationally.

INGREDIENTS FOR LITTI:

FOR COVERING:
1&1/2 Cup Wheat Flour (atta)
1/2 Cup Self-Raising Flour (maida)
6 tbsp Oil
1/2 tsp Salt
1/2 Cup Melted Clarified Butter (desi ghee)

FOR STUFFING:
1 Cup Sattu (roasted bengal gram flour)
1 tsp Carom Seeds / ajwaan (roasted and crushed)
1 tsp Nigella Seeds / Kalonji (roasted and crushed)
1 tbsp Dried Mango / Amchur Powder
1 tbsp Mango pickle spice and its oil
6-8 Pods of Garlic (minced)
1/2" Ginger (minced)
2-3 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander Powder
1 tbsp Lemon Juice
2 tsps Mustard Oil
Salt to taste

INGREDIENTS FOR MIXED CHOKHA:
1 Large Tomato
2 Medium Sized Potatoes (parboiled with skin)
1 Eggplant / Brinjal / Begun (500 gm approx)
1 Big Onion (finely chopped)
5-6 Pods of Garlic (minced)
2 tbsps Chopped Coriander Leaves / Cilantro
2-3 Chopped Green Chilies (or as per taste)
1 tbsp Fresh Lemon Juice
1 tbsp Mustard Oil
Salt to taste

INGREDIENTS FOR HARA DHANIYA CHUTNEY:
50 gm Coriander Leaves / Cilantro
2-3 Green Chilies
4 Pods Garlic
1/4" Ginger
2 tbsp Tamarind Pulp
1 tsp Mustard Oil
Salt to taste

METHOD FOR LITTI:
For making outer cover of litti, sieve wheat flour and self raising flour, add oil and salt. Knead a stiff dough by using water. Cover with a wet cloth and keep it aside.


Make lemon sized (approx 2.5" diameter) 10 balls out of it and set it aside.


In the mean time, combine all spices, sattu, coriander leaves, lemon juice, mustard oil, salt and pickle in a bowl. Mix them nicely by hand. Make sure all spices including pickle mixed very well. Now sattu filling is ready to stuff.


Preheat oven to 200 C. Put 1 tbsp sattu filling in the centre of each ball. Close it firmly from all sides.

Place all the littis on a baking tray.


Bake for 15 minutes. Turn the opposite sides of littis and grill for 10 minutes.


Take out and dip on pure desi ghee (clarified butter) and serve immediately with mixed chokha and chutney.

METHOD FOR MIXED CHOKHA:
Roast eggplant, tomato and parboiled potato over low heat.

Peel the skin of eggplant, tomato and potato nicely. Set aside.

Heat mustard oil in a pan or wok. Add minced garlic and green chilies in it.


Saute for 30-40 seconds followed by adding chopped onion. Fry for 2 minutes.

Add mashed tomato and salt in it. Fry for another minute.


Now add roughly mashed potato and eggplant. Fry for a minute and turn off heat now.

Add coriander leaves and lemon juice. Fold nicely.

Serve this chokha with litti.

METHOD FOR HARA DHANIYA CHUTNEY:
Grind coriander leaves, ginger, garlic, green chilies, tamarind pulp and salt for a minute to make a smooth homogenous paste. Add mustard oil in it. Yummy Hara Dhaniya Chutney is ready to serve with litti and chokha.


Enjoy your dinner with super delicious litti, mixed chokha and hara dhaniya chutney.


NOTE:
  1. In cities, it is not possible to make 'litti' traditionally roasted over "chulha" or "angithi". But I baked it in electric oven, you may use  microoven for grilling it. If you don't have any oven, just heat a non stick pan on medium heat, arrange littis on it, cover it with a heavy lid and reduce the heat. Check after 10 minutes and turn over the other side of littis. Cook other side also for 10 minutes. Lastly, roast those littis on direct flame for giving that grilling effect.
  2. Few people are allergetic on eggplant, if you don't like, just omit it. Potato-tomato chokha is also very delicious. May add 1 tsp mustard paste at the end and mix well, it is also be a great combo with litti.
  3. Chutney can be stored in refrigerator upto an week.
  4. I roasted parboiled potato to get its smokey flavor, which gave an authentic taste and flavor to chokha.

Wednesday, November 27, 2013

ASH GOURD WITH YELLOW MOONG

Today's recipe is a traditional Bengali dish, very healthy and filling side dish made using ash gourd and lentils, tempered with cumin seeds and bay leaves. Being grown on creepers, ash gourd has the highest life force which helps in making our meditation practice more effective. It is generally cultivated for its nourishing and medicinal values. In India it is well known as 'Petha', contains lots of minerals and vitamins. It is broadly used for making sweets. Ash gourd juice is highly recommended for maintaining general good health and in curing many deseases. It is very comfortable and delicious side dish with rice, pickle and papad.

INGREDIENTS:

750 gm Ash Gourd (petha)
1/2 Cup Yellow Moong Dal
2 Bay Leaves
2 Red Chillies
2-3 Green Chillies (chopped)
1/2 tsp Cumin Seeds
A pinch of Asafoetida
1/2 tsp Turmeric Powder (optional)
3-4 tbsp Clarified Butter (ghee)
Salt to taste
Sugar to taste
Chopped Coriander Leaves for garnishing (optional)


METHOD:


First cut ash gourd from the middle and cut into wedges. Peel the ash gourd by using a knief or peeler and deseed. Cut into 1&1/2" thin slices as shown in the picture below. Set it aside.
Dry roast moong dal for 3-4 minutes, till it turns into golden brown and a nice aroma comes out. Keep it aside.
Heat clarified butter in a kadai. Add asafoetida, cumin seeds, bay leaves and green chillies. Saute till cumin seeds lightly changed its colour.
Add Chopped ash gourd in it. Stir for 2 minutes followed by adding roasted yellow moong dal in it. Mix nicely. Add turmeric powder and salt in it. Cover and cook for 10-12 minutes. Ash gourd releases lots of water and it is getting cooked in its own juice. Keep stirring occassionally.
Add broken red chillies in it. Fold well. Cook uncovered till all water evaporates and oil comes out from the sides. Mix sugar in it. Keep frying for 3-4 more minutes. Switch off the heat now.

Garnish with chopped coriander leaves and serve hot with steamed rice. Its delicious!

Monday, August 26, 2013

CHANA DAL FRY

Chana Dal Fry is a popular dish of North Indian Cuisine. After any paneer dish, this dal fry is one of my favorites. It looks just like restaurant style dal fry, but no onion or garlic is used here. Spicy split Bengal gram with yellow moong dal, which is cooked in a tomato gravy, very nutritive and flavourful, makes a perfect accompaniment for roti or naan or rice. But restaurant effect comes out by addition of clarified butter (ghee) and to enrich its taste, it is seasoned with various Indian spices. 


INGREDIENTS:
1 Cup Split Bengal Gram / Chana Dal
2 tbsps Split Green Gram / yellow Moong Dal
2 Green Chilies, cut into slits
1 Large Tomato (chopped)
1 tsp Chopped Ginger
1/2 tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/3 tsp Garam Masala Powder
1 tbsp Tamarind Pulp
2 tbsps Clarified Butter (ghee)
Salt to taste
Chopped Coriander Leaves for garnishing

FOR SEASONING:
1/2 tsp Cumin Seeds
2 Dried Whole Red Chillies
1/3 tsp Asafoetida

METHOD:
Wash and soak both lentils for 30 minutes. Set aside.


Pressure cook both lentils with 1&1/2 cups of water, turmeric powder and little salt till both lentils cooked well (it takes 3 whistles).


Heat clarified butter in a pan or wok. Add cumin seeds, dried red chilies and asafoetida in it. Saute for few seconds till cumin seed sizzles. Add chopped tomato and green chilies in it. Mix well.

Add ginger, kashmiri red chili powder, cumin powder, coriander powder, garam masala and salt in it. Fry for 2 minutes on medium heat. Pour boiled lentils, 3/4 cup water and tamarind pulp in it. 


Cover and cook for medium heat for 10-12 minutes, till lentil turns thick. switch off the heat now. Garnish with chopped coriander leaves and serve hot with rotis, parathas or pooris or simply as a side dish on your lunch table.