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.

  

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

cauliflower· peanuts· sesame seeds· stir fry· vegetables

Nutty sesame cauliflower stir fry

This cauliflower preparation is with a bit of a twist. Along with the regular masalas there are some peanuts and sesame seeds as well, which jointly impart a rich flavor to this simple stir fried recipe .

Ingredients:

1.        One medium cauliflower about 500 grams

2.        Two medium onions sliced long

3.         Quarter cup peanuts

4.         Two tablespoons sesame seeds toasted

5.         One teaspoon ginger garlic paste

6.         ¼ teaspoon turmeric powder
7.   one eighth cup water

8.         ½ teaspoon red chilli powder

9.         1 teaspoon cumin seeds

10.     3-4 cloves

11.    4 -5 tablespoons oil

Method:

1.         Make walnut sized florets of the cauliflower.

2.         Toast the peanuts , pound them to small pieces and remove the husk  and then powder them.

3.         Toast the sesame seeds in the same pan and keep aside.

4.         Take oil in a heavy bottomed pan and when it gets warm , add the cumin seeds and cloves.

5.         The moment they change colour in a few seconds add the sliced onions and stir fry till just turning golden brown.

6.         Add the ginger garlic paste , stir for two – three minutes .

7.        Add the peanut powder and give a stir and follow with the turmeric and the red chilli powders , stir a bit and then tumble in the cauliflorets.

8.         Add about one eight cup of water and sprinkle the salt, toss the vegetables so that they get evenly coated with the masala and cover.

9.         Toss the florets in between the cooking so that they get evenly cooked.

10.    When the florets are completely  cooked, sprinkle the toasted sesame seeds, give another toss and serve with rotis or plain paranthas.

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.

cauliflower· peas· stir fry· vegetables

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.