Kadai Vegetables

Source: http://mykitchenaroma.blogspot.com/2009/02/kadai-vegetable.html

Ingredients:-

• Capsicum 2 nos
• Carrot 2 nos
• Beans 5 nos
• Cauliflower 6-8 florets
• Potatoes 2 small
• Tomatoes 2 nos
• Panner 10-15 pieces
• Onions 2 nos
• Curry leaves few
• Cashew few
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp

Method:-

1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.


2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside


3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.


4. Add the onion paste and cook till the oil comes out.


5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.


6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.


7. Lastly add garam masala ,cook till the gravy is thick.

Cheese and yoghurt kebabs

Source: http://www.prismma.in/2169/cheese-and-yoghurt-kebabs/

Ingredients

• 200 g cottage cheese (paneer), grated
• ½ cup boiled rice, semi-mashed
• ½ cup drained (hung) yoghurt
• 2 white bread slices, crushed
• ½ cup onions, very finely chopped
• 1 tbsp coriander leaves, finely chopped
• 1 tsp ginger, grated
• 2-3 green chilli, finely chopped
• 2 tbsp peanut powder
• 2 tbsp corn flour

Seasoning

• ½ tsp dried mint leaves powder
• ½ tsp red chilli flakes
• ¼ tsp white pepper powder
• Salt to taste
• Oil to shallow fry
• Onions rings and grated radish, to garnish
• Mint yoghurt chutney, to serve

Method

1. Put the paneer and rice in a mixing bowl; add the yoghurt, bread slices, onions, coriander leaves, ginger, green chillies, peanut powder and corn flour; mix well and add the seasoning.
2. Mix and knead well into a smooth semi-firm mixture; divide the mixture into round tikkis or kebabs with the palm of your hands.
3. Heat oil in a non-stick pan; put the kebabs in it, dribble a little oil around the edges and cook till they turns golden brown on both sides.
4. Transfer to a serving plate; garnish with radish and onions rings; serve hot with mint yoghurt chutney.

Image and Recipe : Komal Taneja

Kadai Vegetable

Ingredients:-

• Capsicum 2 nos
• Carrot 2 nos
• Beans 5 nos
• Cauliflower 6-8 florets
• Potatoes 2 small
• Tomatoes 2 nos
• Panner 10-15 pieces
• Onions 2 nos
• Curry leaves few
• Cashew few
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp

Method:-

1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.


2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside


3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.


4. Add the onion paste and cook till the oil comes out.


5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.


6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.


7. Lastly add garam masala ,cook till the gravy is thick.

Soft And Fluffy Idlis

Ingredients:

• 3 Cups of idli rice
• 1-1/2 Cups urad dal
• 1 Handful of cooked white rice
• 1 Handful Poha or puffed rice
• 1 Cup curd
• Salt to taste

How to make soft & fluffy Idlis:
• Soak idli rice and urad dal separately for about 4 hours in hot water.
• Grind urad dal into a very soft batter along with little water,set aside.
• Now grind idli rice also into not very soft paste along with cooked rice, poha and sour curd.
• Combine urad dal paste with idli rice mixture.
• Add salt to taste,mix well.
• Place it in a hot place overnight for 10 to 12 hours for fermentation.
• Now pour batter into idli stand and steam cook for about 15 to 20 minutes until done.
• Let the idlis cool for few minutes before taking them out.
• Mallige Idli is ready to serve.

Malaysian Curry Recipe

Though raised in India and am a proud Indian, I have a faint attachment to the land where I was born, 'Penang'. I especially developed a taste for Malaysian food, courtesy my mom. However after I turned into a veggie, my choices in Malaysian restaurants have become very limited.

When I used to eat non-veg have always loved Malaysian Chicken Curry. Decided to hunt the recipe online and customize it. I got a lovely recipe here

I am giving you the recipe here, unaltered and beneath the recipe, have jotted down the alterations that I did and worked for me

INGREDIENTS:
For the Malaysian Curry Powder
4 cardamom pods
1/2 tablespoon fennel seeds
3 star anise
2 tablespoon coriander powder
1 tablespoon cumin powder
1 1/2 tablespoons chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper

For the curry
1kg chicken thighs (cut into 1/3 pieces)
2 onions (roughly chopped)
8 cloves garlic (peeled & chopped)
1 heap teaspoon ginger (grated)
12-15 fresh curry leaves
5 tablespoons Malaysian curry powder
1/4 cup peanut oil
1 400g can coconut milk
2 whole star anise
2 medium potatoes (cut into 1″ dices)
salt
1/2 small lemon (juice of)

DIRECTIONS:
For the curry powder:
In a dry small frying pan, toast the cardamom, fennel and star anise until aromatic. Remove and grind to a fine powder in a mortar or spice grinder. Add all the other ingredients to it and combine with 4 tablespoons water into a thick paste.

For the curry:
In a food processor or with a hand blender, blend the onion, garlic and ginger into a paste. Heat the oil a large pan over a medium temperature. Add the curry leaves and fry for 10-15 seconds. Add the onion paste and fry for 4-5 minutes until brown. Add the curry paste and gently fry for 2-3 minutes until aromatic and the oil starts to separate. Add the chicken, turn up the heat and stir for 2 minutes to coat well and lightly seal. Add the coconut milk, and 2 cups of water. Add the star anise and some salt and gently bring to the boil. Reduce the heat to low and simmer covered for 30 minutes, giving it a stir once in a while. Add the potatoes and simmer uncovered for a further 15 minutes or until the potatoes are tender. Remove from heat. Check for seasoning and squeeze in the lemon juice and you’re ready to eat.

SERVING:
Proper Malaysian Roti is like soggy Indian Roti but I dare say nobody would get hurt if you used shop bought Indian roti. It’s equally as nice with plain boiled rice.

Alterations I made:

Didn't have the patience to roast and grind for curry powder. My husband doesn't like cardamom, so omitted it. I replaced cinnamon, cloves and anise with Garam Masala. I ground the fennel seeds along with the onion, ginger and garlic. Since we are eggetarians, omitted chicken and replaced it with boiled eggs and cooked soy nuggets.

The recipe was just so yummy!

Ingredients:
Pattani[White PEas]
Coconut
Red dry chilli
Raw Mango Pieces
Finely chopped onions & green chillies
Ginger
grated carrot
cinnamon stick
lemon juice
Oil
Salt to taste
Mustard seeds

1. Grind coconut, red chillies, cinnamon stick and ginger to a fine paste
2. Cook white peas in Pressure cooker
3. Heat oil, add mustard seeds.
4. After it splutters, add cooked peas
5.Add the ground paste and cook for a minute or two
6. Add chopped mangoes, onions, green chilli, grated coconut and carrots.[I added onions first and then followed it with other ingredients so that onion can get cooked a lil bit].
7. squeeze lemon juice and garnish with corriander leaves.

Paneer Capsicum Masala

Ingredients

Capsicum - 2 big ones cut lengthwise
Paneer cubes - 100 gms
Onion - 1 big one finely chopped
Tomatoes - 2 medium finely chopped
Ginger Garlic paste - 1 1/2 tsp
Tomato paste - 1 tsp OR tomato puree - 2 tbsp
Cashews - 2 tsp
Milk - 2 tbsp
Cream - 1 tbsp
Dhana-Jeera Powder - 1 1/2 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1 tsp
kasuri methi - 1/2 tsp
finely chopped coriander leaves - 2 tsp
Butter
Salt

Method
1. Take a heavy bottomed vessel and add butter to it.
2. When butter heats up, add turmeric powder.
3. Now add ginger garlic paste and onions and fry till onions are slightly brown in color.
4. Then add finely chopped tomato and fry for a minute.
5. Make a fine paste of cashews and milk by grinding it in a mixie.
6. Now add the tomato paste, cashew paste, red chilli powder and dhana jeera powder and fry for a minute.
7. Let this mixture cool for about 10 mins and then grind it in a mixie to a fine paste (This paste will be nice orange in color).
8. Take a vessel and heat butter.
9. To this add capsicum and fry for about 5 minutes.
10. Then add the fine paste.
11. Let it boil for a few mins.
12. In another tawa heat some butter and shallow fry paneer cubes.
13. Add this to the above mixture and fry for a few minutes.
14. Now add kasuri methi and fry for a few more minutes.
15. Add beaten cream to this mixture and garnish it with finely chopped coriander leaves.
16. Serve hot with rotis, naans and parathas.