Today while writing this post I am getting the feel of a devoted blogger. I baked the banana choco chips cup cakes today and posted it on the blog within minutes of the completion of the whole baking process , then in the evening I took them to the my neighbours favourite haunt and the whole lot got polished off in a jiffy , came back home made a quick fix dinner , every one liked it and here I am blogging about it. Wow what a day!!

Now this post has no history nor any interesting story behind it.

        I wanted to finish the left over packet of frozen peas and the home made cottage cheese I keep storing in small steel containers in the freezer for fixing such quick meals.

        All I did with about two cups of frozen peas and about the same quantity of cubed cottage cheese was this.

I warmed some refind oil in a heavy bottomed pan and just added two medium sized finely chopped onions , the moment they turned pink I added a chopped green chilli , followed by two level tablespoons of “Everest Pao bhajee masala” . 

          I stirred for about half a minute and then added two medium sized finely chopped tomatoes, again a stir fry for about a minute , and then tumble in the peas , a stir and then the cottage cheese and finally the salt. And the result was a "Chat pati masaledar quick stir fried sabzee."

cottage cheese· peas· Quick fixes· sabzeez and side dishes

Paneer Matar Masala

Today while writing this post I am getting the feel of a devoted blogger. I baked the banana choco chips cup cakes today and posted it on the blog within minutes of the completion of the whole baking process , then in the evening I took them to the my neighbours favourite haunt and the whole lot got polished off in a jiffy , came back home made a quick fix dinner , every one liked it and here I am blogging about it. Wow what a day!!

Now this post has no history nor any interesting story behind it.

        I wanted to finish the left over packet of frozen peas and the home made cottage cheese I keep storing in small steel containers in the freezer for fixing such quick meals.

        All I did with about two cups of frozen peas and about the same quantity of cubed cottage cheese was this.

I warmed some refind oil in a heavy bottomed pan and just added two medium sized finely chopped onions , the moment they turned pink I added a chopped green chilli , followed by two level tablespoons of “Everest Pao bhajee masala” . 

          I stirred for about half a minute and then added two medium sized finely chopped tomatoes, again a stir fry for about a minute , and then tumble in the peas , a stir and then the cottage cheese and finally the salt. And the result was a "Chat pati masaledar quick stir fried sabzee."

Malai kofta / cottage cheese dumplings in cashew curry

Malai Koftas are cotton soft and delicious cottage cheese dumplings in a creamy cashew gravy. There are as many different methods of preparing malai koftas but over the years I have realized that this method is by far the easiest way of preparing "Malai Koftas" if not the best one.

Ingredients for Malai Kofta:

1.   300 grams paneer / cottage cheese

2.   300 grams boiled potatoes

3.   Two level tablespoons cornflour

4.    50 grams cashews

5.    500 ml milk

6.    150 ml water

7.     Oil for deep frying

8.     Bread crumbs to coat

9.     1 level teaspoon red chilli powder

10.    Salt to taste
11. two generous pinches of green cardamon powder

Method for Malai Kofta:

1.   Crumble the cottage cheese / paneer and mash it well using the pressure of the hands so that it turns into a soft and sticky dough.

2.  Mash the potatoes with a fork when slightly warm and eventually with the hands into a soft sticky dough.

3.   Combine the two and add cornflour to bind them well.

4.   Makea litlle bigger than walnut sized balls and fill in a few raisins in the center ( this is optional , you could keep the balls just plain as well).

5.   Roll them on fine bread crumbs and deep fry on high flame  till golden brown, in batches for about a minute.

6.   For the gravy of the Malai Kofta , finely chop a medium onion and shallow fry on medium flame in 2-3 tablespoons of oil till they turn pink. Add ¾ th or one teaspoon Kashmiri red chilli powder , give a stir for a few seconds and then turn the gas off.

7.  Grind the cashews with about half the milk till there are no grains left.

8.   Mix with the rest of the milk and add another 150 ml of water in case you are using full fat milk.

9.   Pour the cashew milk  mixture into the pan , keep the flame on medium , give a stir and as soon as the milk begins to boil on the sides of the pan , turn the gas off and then season with salt.

10.    Place the koftas in a flat dish and just before serving warm up the gravy on medium flame and pour over the koftas. sprinkle the green cardamon powder over the "malai koftas".

It will seem at first that the gravy is too much but in a few minutes , the koftas absorb the gravy. It is best to serve the Malai Koftas immediately , but incase you have to serve later, it is best to just reheat in the microwave as the Malai koftas might start crumbling in case you turn them into another vessel to reheat.

Best if accompanied by a spicy gravy dish ( either mutton curry or any vegetarian dish) and a crispy stir fried vegetable and eaten with hot pooris or plain paranthas.

cottage cheese· curries· potato· sabzeez and side dishes

Malai kofta / cottage cheese dumplings in cashew curry

Malai Koftas are cotton soft and delicious cottage cheese dumplings in a creamy cashew gravy. There are as many different methods of preparing malai koftas but over the years I have realized that this method is by far the easiest way of preparing "Malai Koftas" if not the best one.

Ingredients for Malai Kofta:

1.   300 grams paneer / cottage cheese

2.   300 grams boiled potatoes

3.   Two level tablespoons cornflour

4.    50 grams cashews

5.    500 ml milk

6.    150 ml water

7.     Oil for deep frying

8.     Bread crumbs to coat

9.     1 level teaspoon red chilli powder

10.    Salt to taste
11. two generous pinches of green cardamon powder

Method for Malai Kofta:

1.   Crumble the cottage cheese / paneer and mash it well using the pressure of the hands so that it turns into a soft and sticky dough.

2.  Mash the potatoes with a fork when slightly warm and eventually with the hands into a soft sticky dough.

3.   Combine the two and add cornflour to bind them well.

4.   Makea litlle bigger than walnut sized balls and fill in a few raisins in the center ( this is optional , you could keep the balls just plain as well).

5.   Roll them on fine bread crumbs and deep fry on high flame  till golden brown, in batches for about a minute.

6.   For the gravy of the Malai Kofta , finely chop a medium onion and shallow fry on medium flame in 2-3 tablespoons of oil till they turn pink. Add ¾ th or one teaspoon Kashmiri red chilli powder , give a stir for a few seconds and then turn the gas off.

7.  Grind the cashews with about half the milk till there are no grains left.

8.   Mix with the rest of the milk and add another 150 ml of water in case you are using full fat milk.

9.   Pour the cashew milk  mixture into the pan , keep the flame on medium , give a stir and as soon as the milk begins to boil on the sides of the pan , turn the gas off and then season with salt.

10.    Place the koftas in a flat dish and just before serving warm up the gravy on medium flame and pour over the koftas. sprinkle the green cardamon powder over the "malai koftas".

It will seem at first that the gravy is too much but in a few minutes , the koftas absorb the gravy. It is best to serve the Malai Koftas immediately , but incase you have to serve later, it is best to just reheat in the microwave as the Malai koftas might start crumbling in case you turn them into another vessel to reheat.

Best if accompanied by a spicy gravy dish ( either mutton curry or any vegetarian dish) and a crispy stir fried vegetable and eaten with hot pooris or plain paranthas.

Palak paneer / spinach with cottage cheese
palak paneer ..palak paneer..palak paneer..palak paneer 

palak paneer

If ever Spinach tasted delicious it is in the form of “palak paneer”.

Well , I am confident about my recipe to make such a claim,try and check it out for your self.

Ingredients for palak paneer:

1.  One and half cup spinach puree ( this is just washed and drained spinach leaves , given just one whistle in the pressure cooker and then cooled and blended smooth along with the whatever water is there with the leaves)

2.   One and a quarter cup blended  fresh tomatoes puree

3.   One green chilli or to taste

4.   Two teaspoons ginger garlic paste

5.   One teaspoon cumin seeds

6.   One fourth teaspoon turmeric powder

7.   One fourth teaspoon garam masala

8.    2 – 3 tablespoons pure ghee and another two tablespoons for stir frying the cottage cheese

9.    300 grams cubed cottage cheese

10.        Quarter cup or one medium onion chopped fine

11.  salt to taste

Method for palak paneer:

1.   Warm the ghee on medium flame and add the cumin seeds.

2.    The moment they change colour , add the chopped onions and stir fry till they turn golden.

3.   Add the turmeric and the green chilli and stir fry for about two mintues 

4.   Add the tomato puree, ginger garlic paste and the spinach puree , give a good stir and partially cover the pan to avoid the splutters from messing up the gas stove and the area around.

5.   Keep stirring in between and after five mintues , take off the cover and let the mixture cook well on medium flame for another five more minutes.

6.  In the mean time stir fry the cottage cheese cubes in just two tablespoons of ghee in small batches.

7.  Tumble in the cheese along with the ghee into the pan , season with salt and garam masala and serve hot.

palak paneer

cottage cheese· sabzeez and side dishes· spinach· stir fry

Palak paneer / spinach with cottage cheese
palak paneer ..palak paneer..palak paneer..palak paneer 

palak paneer

If ever Spinach tasted delicious it is in the form of “palak paneer”.

Well , I am confident about my recipe to make such a claim,try and check it out for your self.

Ingredients for palak paneer:

1.  One and half cup spinach puree ( this is just washed and drained spinach leaves , given just one whistle in the pressure cooker and then cooled and blended smooth along with the whatever water is there with the leaves)

2.   One and a quarter cup blended  fresh tomatoes puree

3.   One green chilli or to taste

4.   Two teaspoons ginger garlic paste

5.   One teaspoon cumin seeds

6.   One fourth teaspoon turmeric powder

7.   One fourth teaspoon garam masala

8.    2 – 3 tablespoons pure ghee and another two tablespoons for stir frying the cottage cheese

9.    300 grams cubed cottage cheese

10.        Quarter cup or one medium onion chopped fine

11.  salt to taste

Method for palak paneer:

1.   Warm the ghee on medium flame and add the cumin seeds.

2.    The moment they change colour , add the chopped onions and stir fry till they turn golden.

3.   Add the turmeric and the green chilli and stir fry for about two mintues 

4.   Add the tomato puree, ginger garlic paste and the spinach puree , give a good stir and partially cover the pan to avoid the splutters from messing up the gas stove and the area around.

5.   Keep stirring in between and after five mintues , take off the cover and let the mixture cook well on medium flame for another five more minutes.

6.  In the mean time stir fry the cottage cheese cubes in just two tablespoons of ghee in small batches.

7.  Tumble in the cheese along with the ghee into the pan , season with salt and garam masala and serve hot.

palak paneer

Potato bell pepper stir fry with coconut

A few basic ingredients tumbled in together and given a quick stir and just a green chilli to spice it all up with salt as a seasoning , and there we have a delicious vegetable preparation to eat with rice and dal or even with dosas or the ever favourite roti or pao.

       The curry leaves and the mustard seeds give such a beautiful coating to the tossed potato and bell pepper and if that wasn’t enough , there we have a few tablespoons of freshly grated coconut to add some mild flavor and enhance the taste.

If the above few lines have tantalized and tickled your taste buds, here is the simple recipe for you to make it right away at your very own kitchen.

Ingredients:

1.   One heaped cup of cubed potato

2.   ¾ cup of cubed green bell pepper

3.   One green chilli chopped fine

4.   ½ teaspoon mustard seeds

5.    A few fresh curry leaves

6.    Salt to taste or about half a teaspoon

7.   3 tablespoons freshly grated coconut

8.   Two tablespoons refined oil ( I used ground nut oil)

Method:

1.   Take oil in a pan and warm it on medium heat , add the mustard seeds and the moment they begin to splutter , add the curry leaves followed by the green chilli.

2.   Tumble in the cubed potato and sprinkle some water and give a good toss.

3.   Cover and let the potatoes cook , stirring in between and if you feel that the potatoes are sticking to the pan then add a few tablespoons of water.

4.   When the potaoes are cooked , that you could check by slicing through a cube with the spatula , tumble in the capsicum and stir fry for about 3-5 minutes  without covering till the bell pepper / capsicum is cooked but still crunchy and green.

5.   Add the grated coconut and season with salt and stir fry for 3- 5 minutes. Care is to be taken to stop the cooking if you feel that the coconut is changing the colour. The coconut should remain whitish and crunchy. The entire cooking is done on medium flame.

  

bell pepper· coconut· potato· sabzeez and side dishes· south Indian food· stir fry

Potato bell pepper stir fry with coconut

A few basic ingredients tumbled in together and given a quick stir and just a green chilli to spice it all up with salt as a seasoning , and there we have a delicious vegetable preparation to eat with rice and dal or even with dosas or the ever favourite roti or pao.

       The curry leaves and the mustard seeds give such a beautiful coating to the tossed potato and bell pepper and if that wasn’t enough , there we have a few tablespoons of freshly grated coconut to add some mild flavor and enhance the taste.

If the above few lines have tantalized and tickled your taste buds, here is the simple recipe for you to make it right away at your very own kitchen.

Ingredients:

1.   One heaped cup of cubed potato

2.   ¾ cup of cubed green bell pepper

3.   One green chilli chopped fine

4.   ½ teaspoon mustard seeds

5.    A few fresh curry leaves

6.    Salt to taste or about half a teaspoon

7.   3 tablespoons freshly grated coconut

8.   Two tablespoons refined oil ( I used ground nut oil)

Method:

1.   Take oil in a pan and warm it on medium heat , add the mustard seeds and the moment they begin to splutter , add the curry leaves followed by the green chilli.

2.   Tumble in the cubed potato and sprinkle some water and give a good toss.

3.   Cover and let the potatoes cook , stirring in between and if you feel that the potatoes are sticking to the pan then add a few tablespoons of water.

4.   When the potaoes are cooked , that you could check by slicing through a cube with the spatula , tumble in the capsicum and stir fry for about 3-5 minutes  without covering till the bell pepper / capsicum is cooked but still crunchy and green.

5.   Add the grated coconut and season with salt and stir fry for 3- 5 minutes. Care is to be taken to stop the cooking if you feel that the coconut is changing the colour. The coconut should remain whitish and crunchy. The entire cooking is done on medium flame.

  

Dum aloo

Here comes another recipe prepared in so many many different ways that its difficult to decide how to go about preparing it. Well the only claim to fame for my recipe is ….any guesses….yes …its simple…I know I am over using this word…but well …will look in the thesauraus the next time .

•       Lets begin our journey with about 15 - 17 baby potatoes all scrubbed and cleaned.

•       Then place these cute little things, after wiping with paper towels and piercing them just twice with a fork ,in a heavy bottomed vessel with about three tablespoons of refined oil and stir fry for about five minutes. Cover the potatoes, keep the flame on low and keep stirring in between till the potatoes are almost , I insist, just about almost cooked.

•     Lets get on with the rest of the preparation while the potatoes cook because they take about ten to fifteen minutes to “almost cook”.
•     For the curry we need the following:

The use of products is my personal choice, this is not a paid advertisement

1.   Half a cup thick curd

2.   One fourth cup tomato puree

3.   One big onion chopped fine

4.   One tablespoon ginger garlic paste

5.   1 teaspoon Kashmiri chilli powder

6.    ¼ th teaspoon turmeric

7.    2 level teaspoon coriander powder

8.   Whole spices like cumin seeds, badi elaichi and cinnamon and cloves

9.    ½ teaspoon garam masala

10.        ¼ th teaspoon  dry ginger powder ( sorry I forgot to put it in the photograph)

11.        ½ teaspoon fennel seed powder

12.         Salt to taste ( I have put 1 teaspoon )

•  So what do we do  with so many things…we go along making the curry while the baby potatoes are just cooking, please don’t forget to toss them every once in a while. How we do we come to know if the baby potatoes are just about cooked? Good question. The answer is that keep checking with the spatula , don’t dig into them , just gently pierce and if the poataoes feel just about soft enough that mean they are “almost cooked”. Second question why are we almost cookig them…answer because the last bit of completely cooking them would be with the curry so that the potatoes absorb all the masalas. This is how the poatatoes would look once they are done.

• Take a separate pot and put two tablespoons oil in it. Keep the flame on medium and when the oil gets warm add the whole spices and as soon as the cumin seeds change colour , add the finely chopped onions.

•      Allow the onions to turn golden brown , follow it up with the ginger garlic paste and roast for about three minutes and then add the tomato puree and keep stirring till the mixture leaves oil on the sides.

•     Add Kashmiri red chilli powder, turmeric and  coriander powder and stir for a minute.

•    Now is the time to add half a cup of curd and let the mixture cook for about five minutes all on medium flame and keep stirring in between.

•    Finally lets add the “almost cooked “baby potatoes and let them cook in the curry for about five minutes without covering.

•    Turn the gas off and add the half a teaspoon each of garam masala , fennel seed powder and dry ginger powder.

•    Garnish with fresh coriander leaves and enjoy with plain parathas or purees or even for that matter simple rotis.

  

curd· potato· sabzeez and side dishes

Dum aloo

Here comes another recipe prepared in so many many different ways that its difficult to decide how to go about preparing it. Well the only claim to fame for my recipe is ….any guesses….yes …its simple…I know I am over using this word…but well …will look in the thesauraus the next time .

•       Lets begin our journey with about 15 - 17 baby potatoes all scrubbed and cleaned.

•       Then place these cute little things, after wiping with paper towels and piercing them just twice with a fork ,in a heavy bottomed vessel with about three tablespoons of refined oil and stir fry for about five minutes. Cover the potatoes, keep the flame on low and keep stirring in between till the potatoes are almost , I insist, just about almost cooked.

•     Lets get on with the rest of the preparation while the potatoes cook because they take about ten to fifteen minutes to “almost cook”.
•     For the curry we need the following:

The use of products is my personal choice, this is not a paid advertisement

1.   Half a cup thick curd

2.   One fourth cup tomato puree

3.   One big onion chopped fine

4.   One tablespoon ginger garlic paste

5.   1 teaspoon Kashmiri chilli powder

6.    ¼ th teaspoon turmeric

7.    2 level teaspoon coriander powder

8.   Whole spices like cumin seeds, badi elaichi and cinnamon and cloves

9.    ½ teaspoon garam masala

10.        ¼ th teaspoon  dry ginger powder ( sorry I forgot to put it in the photograph)

11.        ½ teaspoon fennel seed powder

12.         Salt to taste ( I have put 1 teaspoon )

•  So what do we do  with so many things…we go along making the curry while the baby potatoes are just cooking, please don’t forget to toss them every once in a while. How we do we come to know if the baby potatoes are just about cooked? Good question. The answer is that keep checking with the spatula , don’t dig into them , just gently pierce and if the poataoes feel just about soft enough that mean they are “almost cooked”. Second question why are we almost cookig them…answer because the last bit of completely cooking them would be with the curry so that the potatoes absorb all the masalas. This is how the poatatoes would look once they are done.

• Take a separate pot and put two tablespoons oil in it. Keep the flame on medium and when the oil gets warm add the whole spices and as soon as the cumin seeds change colour , add the finely chopped onions.

•      Allow the onions to turn golden brown , follow it up with the ginger garlic paste and roast for about three minutes and then add the tomato puree and keep stirring till the mixture leaves oil on the sides.

•     Add Kashmiri red chilli powder, turmeric and  coriander powder and stir for a minute.

•    Now is the time to add half a cup of curd and let the mixture cook for about five minutes all on medium flame and keep stirring in between.

•    Finally lets add the “almost cooked “baby potatoes and let them cook in the curry for about five minutes without covering.

•    Turn the gas off and add the half a teaspoon each of garam masala , fennel seed powder and dry ginger powder.

•    Garnish with fresh coriander leaves and enjoy with plain parathas or purees or even for that matter simple rotis.