VEG KURMA

I got this recipe from a Food group on Facebook. I had prepared Kurmas earlier too. But this time I added home made paneer, these cubes made the dish unique and tasty.

VEGETABLE KURMA

WHAT YOU NEED:

Fresh Peas - 1/2 cup

French beans - 7-8

Cauliflower - florets - 1 cup

Capsicum - 1 small, cut in to 1 inch pieces.

Paneer - 10 -15  1 inch cubes.

Onion - 1, finely chopped

Chilli powder - 1 tsp

Garam masala powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander leaves - 2-3 tbsp, finely chopped

Salt - to taste

For the masala:

Coconut - 2 tbsp

Onion - 1 chopped

Tomatoes - 2 chopped

Green chilly - 2

Ginger - 1 inch piece

Garlic cloves - 5-6

Cardamom - 2

Cloves -2

Cumin seeds - 1 tsp

Coriander seeds - 2 tsp

VEG KURMA....

HOW TO MAKE:

Grind all the masala ingredients to a smooth paste.

Fry Paneer pieces in little oil and keep aside.

Heat oil or ghee in a kadahi.

Add onion and fry for few minutes.

Add masala to it and fry again till you get the aroma.

Now add chilli powder, garam masala powder and turmeric powder, stir well.

Add the vegetables and combine well with the masala.

Add enough water, salt and cook till all the veges are tender.

Now add paneer pieces, mix and cook again for few more minutes.

Finally add coriander leaves.

Serve Vegetable Kurma with Pooris / chappatis

PAAV

I happened to see a beautiful tempting pic of Paav on my Facebook page, last week. I do not remember whose post it was, but immediately I noted down the recipe and 2 days back I gave a try and it came out so well, soft and puff. Here is the recipe...

WHAT YOU NEED:

Wheat flour - 1 cup

Maida - 2 cups

Warm water - 1.5 - 2 cups

Dry yeast - 1 tbsp

Salt - 1 tsp

Sugar - 2 tbsp

Olive oil - 1/2 tbsp

MIXTURE OF YEAST N SUGAR

FLOURS, OIL, YEAST AND SALT

HOW TO MAKE:

Add sugar and yeast in a one cup warm water and keep aside to set for 5 minutes.

In a mixing bowl, mix flours, salt, oil and yeast mixture. 

Form a soft dough adding warm water.

Cover with damp cloth for 1- 1 1/2 hours. The dough will be doubled the size.

DOUGH

COVERED WITH DAMPEN CLOTH... 

Now roll the dough on a kitchen slab, cut into even size.

Make the balls of each pieces and flatten a little.

Grease Baking tray, place the balls leaving a little space in between.

Keep covered for another half an hour., Again the balls size will increase.

Preheat the oven at 180 degrees.

Smear the olive oil over them and bake for 10 minutes or until the crust is browned.

HOT PAAVS/BUNS 

After that flip the buns over a mesh tray.

Smear some warm milk over them while still hot to soften them.

Heat tava, grease butter and warm buns adding more butter.

Serve Buns/Paav with Paavbhaji

LADY'S FINGER / BHINDI UPKARI / STIR FRY

Very simple preparation..

WHAT YOU NEED:

Lady's finger - 20-25

Dry red chilly /green chilly - 3-4 (broken / cut lengthwise)

Mustard seeds - 3/4 tsp

Salt - to taste

Oil - 1tbsp

HOW TO MAKE:

Wash Lady's fingers and pat dry.

Cut into thin rounds.

Heat 1 tbsp oil in kadahi.

Splutter mustard seeds, add dry chilly or green chilly, saute.

Add Lady's fingers, salt and mix well.

Reduce the heat to minimum.

Cover and cook till bhindis are cooked. 

Stir the bhindi several time, otherwise it may get burnt.

CHEESE METHI PARATHA

CHEESE METHI PARATHA WITH ALOO METHI

WHAT YOU NEED:

Wheat flour - 1 cup
Fenugreek leaves - 3/4 cup, finely chopped
Cheese cubes - 2 ( I used Amul cheese)
Cumin seeds / Jeera - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Red chilly powder - 1/2 tsp or to taste
Ghee - 1 tbsp

GOOD COMBI....

HOW TO MAKE:

Heat 1 tbsp ghee in kadahi.
Splutter cumin seeds, then add Fenugreek leaves and saute.
Add turmeric powder, red chilly powder and salt. Stir well till the leaves are soggy.
Put off the fire.
Now scrape cheese cubes over it and mix well.
Then add wheat flour and required water to make the dough.
Knead well and keep aside for half an hour.

Now make the balls from the dough and roll them with a chappati roller.

Heat the tava greased with ghee. Fry the parathas both the sides adding ghee.

Serve hot Cheese Methi Parathas with any curry / curd.

ALOO METHI

ALOO METHI

WHAT YOU NEED:

Potatoes - 4
Tomatoes - 3
Fenugreek leaves / methi leaves - 1 cup, finely chopped

Ginger - 1/2 inch piece, finely chopped
Garlic cloves - 3-4 , finely chopped
Turmeric powder - 1/4 tsp
Jeera / Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp or to taste
Salt - to taste

POTATOES WITH FENUGREEK LEAVES...

HOW TO MAKE :

Wash, peel and cut the potatoes in pieces.
Cut the tomatoes as same size of potatoes.

Now heat the kadahi with little ghee / oil. 
Splutter jeer, add coriander powder, garlic, ginger and saute.
Add potato pieces, fenugreek leaves and tomato pieces. Stir.
Now add turmeric powder, red chilly powder, salt and little water. Cover and cook till potatoes are cooked.

Serve hot Aloo Methi with Parathas /Chappatis / Phulkas.

TAPIOCA AMBODO

TAPIOCA AMBODO

WHAT YOU NEED:

Tapioca, boiled and mashed - 1 cup
Green chilly - 1-2, chopped finely
Udad dal - 1 tsp, fried in little oil
Coriander leaves - 1 tbsp, finely chopped
Salt - to taste
Lemon juice - 1 tsp

For the batter:

Chana powder/ besan - 5-6 tbsp
Salt - to taste
Asafoetida - a little, diluted in little water
Red chilly powder - to taste

BADDI KANANGA AMBODO!

HOW TO MAKE :

Mix all the above from boiled tapioca to lemon juice and keep aside.

In a mixing bowl add salt asafoetida, red chilly powder and gram flour / besan and mix adding little water to make a thick batter.

Now heat kadahi with enough oil in it.

Make small balls from tapioca mixture, dip them in gram flour batter and slid in hot oil. 
Deep fry them till they are golden color.

Serve warm Tapioca Ambodo with sauce or coconut chutney.

BREAD FRUIT STIR FRY / JEEV KADGI UPKARI

BREADFRUIT UPKARI

WHAT YOU NEED :

Bread fruit, tender one - 1 small
Red chilly - 3-4, broken in to pieces
Mustard seeds - 1 tsp
Salt - to taste

TENDER BREADFRUIT

JEEVKADGI UPKARI

HOW TO MAKE :

Wash Breadfruit well then cut thin 1 inch pieces.
Apply salt and keep for half an hour.

Heat 1 tbs oil in kadahi.
Splutter mustard seeds, add red chilly and saute for 1 min. 
Squeeze out the salt water from the bread fruit, then add in to the kadahi. Saute well.
Reduce the heat, cover and cook till done. Stir fry several times in between the cooking.
Breadfruit cooks fast.