North Indian - Meals, Sides & Gravies Archives - My Veg Fare

Paneer Bhendi in Minty Masala Curry / Mint Flavoured Curry with Lady's Finger and Cottage Cheese cubes

Jayasri Ravi — Sun, 13 May 2012 01:38:00 +0000

Paneer is made with milk, it is easy to make your own paneer it is like cottage cheese, you can get it in shops in blocks or cubes.., I love paneer only in sweet dishes like Rasgulla, sandesh and many more Bengali sweets which are my all time favourite, rather than the curries and Gravies.

My kids don't like Paneer at all even if you use them in spicy gravies or Curries, That is why you don't see lot of paneer recipes in my blog, especially my son, doesn't like it at all, Like me they also love to eat paneer only in Sweets :), Just like Momma.....
When Kalyani announced this month's Magic Mingle # 5 challenge it was Paneer and mint, the first thought was let me dish out some pulav, Once I made pulav which is still in my draft and my son kept mumbling over it, My H loves paneer, that is why now and then I make it. But then I made some parathas which I will post soon, Before the parathas I made this curry, and to my astonishment, my twin girl loved it very much and even my son the curry was so tasty, totally it was only Kadai full, I made little so I don't have to eat it lunch, brunch and dinner if my kids don't like it.., But, to my surprise, it was all gone.., by the end of the day I can say I am going to make this again...
Hope you all like it and tell me how it turned out...., if you make it 🙂

PANEER BHENDI IN MINTY MASALA CURRY

INGREDIENTS:
15 Bhendi / Lady's finger Small ones
1 Large Onion
1 tsp Ginger - Garlic paste

1 Tomatoes or 2 small tomatoes
1/2 Cup Paneer Cut into small cubes
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1 tsp Chilli powder
1/4 tsp Amchur powder
1 and 1/4 tsp Salt
1/2 tsp mustard seeds
Oil

To Marinate:

2 Fist ful ( 4 Sprigs ) Mint / Pudina Leaves
1 fist ful ( 4 sprigs) Coriander leaves
1 Green Chilli

METHOD:
First of all Cut the cubed Paneer into still smaller pieces ( like four pieces ), then wash and grind the ingredients under marinate, add a tbsp of water if it doesn't grind then add this to the cut cubes, mix well and leave it at least for 1/2 an hour, or until you need it.
Next wash and wipe or dry Bhendis or Lady's Finger with a cloth, you have to do this so when you fry them they will not have that sliminess in them. Then cut the top and bottom of the bhendi's these days I just cut the top only and use the tail end of it too.., you can try if you like it or you can cut that end too. Then cut the Bhendi's into 1/4'' pieces and keep them aside.
Chop Onions and tomatoes and keep them ready.

Take a deep pan /or wok add 2 tbsp oil, fry these bhendis until they are soft and slightly crisp around and keep aside.
Then again add an other 2 tbsp of oil fry the marinated Paneer until they turn slightly reddish in colour, to this add a bit of salt and fry them and keep aside.

In the same wok / Pan add a 2 tbsp of oil when hot add mustard seeds when they splutter add Ginger-Garlic paste then add finely chopped Onions fry them until they are transparent then add finely chopped tomatoes fry them until they become soft, do all this in a low flame, so they don't get burnt.
Once they are done add the dry masala powders fry them for a minute, then add Bhendi and Paneer and mix them well add a cup of water or a little more if you like it a bit more in a gravy consistency.
Close the lid and keep it in a low flame for few more minutes which helps in absorbing the masala into them.
Garnish with chopped coriander leaves and serve it with Chapatis, pulkas or rice.

Tips:
Be careful if you add too much water then dissolve 1/2 tbsp of corn flour in 1 or 2 tbps of water and add it to the gravy, this helps in thickening the gravy.
Use the Dry masala ingredients to your taste, as they might be different from what I use. like my green chilli is too spicy so I have just used one, and even my chilli powder is too spicy so I have just used one tsp so, use it according to your liking.

Sending this to Magic Mingle #5

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Kolhaphuri Chutney / Masala Powder

Jayasri Ravi — Wed, 30 Mar 2011 22:55:00 +0000

This is Kollapuri chutney or Masala which I made and used it in this recipe, I was looking for some Authentic Maharashtrian delicacies and as always I go to her blog, I just love her blog and find her writing very interesting, and when I read that her mom has sent this to her I just fell for it.
I made half of the recipe and I have some left, which I use now and then 🙂 in my cooking, gives a flavour and taste to the dishes you create everyday.
Here goes the recipe.
Before that don't you want to see the click here it is...........

KOLLAPURI CHUTNEY/MASALA

INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil

WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.

METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.

That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........

sending this to Flavours of Maharashtra strated by Naina, hosted by PJ

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Dhingri Mutter

Jayasri Ravi — Fri, 26 Nov 2010 22:36:00 +0000

Hi everybody, I am here an other post from an other Region of India, It is such a fun to taste different spices from different cuisines, Blogging has brought me more of this lovely interact with people, food and cuisines of the world. I was looking for a Punjabi recipe in my books and then I noticed that I had a few recipes of Punjabi recipes from my cutting (rather my sis had cut some magazine sheets out for me when I went last time to India after I started blogging my family write down recipes from magazines, books, friends, TV shows and pass it on to me when I visit them how very kind of them to do this for me) coming back to the recipe the name was very cute I thought I do not know what Dhingri means if anybody knows please enlighten me.
Well, anyway Dhingri Mutter with the parathas was very nice and tasty I do not know if it is authentic please write to me if I have missed out anything. Let's get back to the recipe then.
Oh! I forgot to tell you why I got interested about this recipe because it had Mushrooms, as we all know they are high in Folic acid and is good for women and my daughter loves it but other family members are not really have a Oh! yes feeling about it (including me 🙂 ). But, I try to include them now and then, and this one will definitely reappear in my kitchen as you can never ever guess it had Mushrooms in it!.

Here is how the recipe goes.....

DHINGRI MUTTER

INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger

METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.

Then add all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.

I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food.

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Punjabi Kadi Pakoras for Indian Cooking Challenge

Jayasri Ravi — Thu, 21 Oct 2010 10:56:00 +0000

Hi friends, Hope you are all doing well, I have been on and off from blogging, as usual, too many things to do and completely busy with life and health seems to play around too, seeping when ever I am not able to cope up with situations, with all this weather too is changing now and then as it pleases.
I did not make to the challenge up until yesterday 10 days of Navaratri I just didn't want to use onion or Garlic, not that I am too superstitious, I just try not to cook anything with onion or Garlic Or I will see to it I won't eat it, So, I decided to leave it until after the festival.
I have already missed two of ICC challenges, One because of the sun and the next one because I did not have the right utensil, this was the easiest, simplest, delicious recipe. Tell me who would not like it, the whole family was all for it, I have made Kadi many times with veggies, but not with pakoras, It is something like I sometimes I put the dal vadai's in Morekozhambu.
Thanks Simran for this delicious recipe and thanks valli for making us to do this, I would not have made this dish at all if not for the challenge, as Pakoras we would have eaten just like that 🙂 right ?.
Coming back to the recipe..
I made this recipe just noting down the Ingredients and the method.

PUNJABI KADI PAKORAS

INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying

FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)

METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds, Turmeric powder when a nice aroma comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.

Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.

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Lasaniya Batata (Garlic Flavoured potatoes in Yogurt gravy)

Jayasri Ravi — Thu, 30 Sep 2010 14:19:00 +0000

I have been posting recipes from other bloggers, this is my turn now, I got this recipe from my sister's book, even though she never cooks this as my BIL never allows Garlic inside the house. It's so funny when he asks me to make pulov, I love using Garlic in my pulav and he never allows me to use it, so I get satisfied using a ginger-garlic paste (which he doesn't know!).
I had copied this recipe when I went last time, but never bothered to try it out, when I called her for a gujarati recipe she reminded me of this. I had to tweak this recipe a little bit, I had some potatoes already boiled and peeled, I did not know what to do with it, so I squashed them added a bit of salt and I made small potato balls just like small New potatoes, and then used less Garlic than the recipe indicated.

LASANIYA BATATA

INGREDIENTS:
8 small Potatoes
4 to 5 Garlic cloves
1 tbsp of chilli powder
1 tsp of cumin powder
1 and 1/2 tsp coriander powder
1 tsp Garam masala
1/4 tsp of turmeric powder
few sprigs of coriander leaves
1/2 cup of Bengal Gram flour
1 and 1/2 cup of water
2 to 3 cups of yogurt
salt as required

METHOD:
Cook the potatoes peel the skin, (as I had already told you, I used the potatoes in a different way, as they were left over).
Take a wok heat 3 to 4 tbsp of oil and fry the potatoes into golden brown.
Meanwhile In a bowl take bengal gram flour using water make a paste to this add the other powders and keep it ready.
To this itself I added cumin seeds when it crackled I added chopped garlic, do not fry it too much just a little bit.
Then to this add the flour paste, do not make it too thick, let it be in thin consistency boil this, until the raw smell disappears, do not leave it unattended as it will start thickening and might get stuck to the bottom !!, stir it continuously for further 10 to 15 minutes then add the roasted potatoes and chopped coriander leaves, required quantity of salt and yogurt, mix well and keep stirring continuously for further 10 minutes, do not stop stirring otherwise yogurt and water split apart! It's just like making Morkuzhambu, If you are scared it is better to mix them well and leave it for 2 or 3 minutes and watch the edge of the curry you can see small bubbles popping up, then it's time to put off the stove, otherwise they split apart.
I simply gave an other tadka/seasoning with a tsp of mustard seeds, 1 Red chilli and a sprig of curry leaves.

I wanted to make Jagruti's Bajri Na Rotla to go with my Barwa Baingan, I couldn't locate my flour, I was quite disappointed, check out her blog on that, she has some lovely Gujrati recipes from her kitchen, and she calls them Kem cho series.
I am sending this to Flavours of Gujarat by simply food sensations.

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Papdi Lilva / Avarekalu / Vaal Pulao (Pilaf)

Jayasri Ravi — Thu, 30 Sep 2010 11:06:00 +0000

when I saw this event ''Flavours of Gujarat'' from simplyfood, I was very interested in participating, as I love different kinds of flavours in spices and cuisines from various places. I didn't want to miss this one. I started searching for recipes, I remembered reading about RCI Gujarat in Foodelicious blog, Of course, everybody knows about Asha I think, what a fabulous blog she has with such varied recipes, I have Bookmarked so many of her recipes, and I have tried a few of them, here is one of them.
Please do visit Asha's blog for her Gujarati cuisine and her little Intro on Gujarat which is interesting.
I have a little intimacy with Gujarat as I visited Gujarat twice because of my sister who lived there for few years, even today my sister loves that place she lived in a place called Umbergauv (I suppose that is how it is spelt), she still visits this place often during Holi to meet her friends. Oh!, when I started writing this I am remembering a lot of things, incidents took place during my visits, one of them was funny, hilarious and scary too.
A few years back when my kids were small, My parents, aunt, me and my kids went to visit my sis, it was a long journey and of course we did enjoy the long train journey, passing through all those tunnels and munching loads of things, looking through the window and enjoying the beautiful scenery, I will stop here now otherwise I might write the whole journey.

We reached home, had a lovely bath, had food slept for a while got up in the evening had tea, packed some snacks and decided to visit the beach which is just 4 to 5 miles from her house, My BIL made two Autos, My sis, me, mum, niece and my eldest in one auto then My BIL, Dad, Aunt and my twins in another Auto. My BIL was telling the Rickshawalas very strictly that he shouldn't allow anybody else in both the vehicles, I never understood anything, Maine tho chup-chap se baita (I sat quietly) and then asked my sis what was going on and she told me that here in umbergaon, the rickshawalas take as many people as they want!, I was thinking how could that be possible, when we went a few yards my sis showed me some Autos and I was dumbfounded!

I was telling her this is such a small vehicle and what were they trying to do? 4 to 5 adults squeezed in the back and two adults on each side of the driver's seat, can you believe it? Oh! my God!, what if the Auto topples, and she even told me our Automan was driving little better than those ones as BIL had warned them! the roads were so narrow and the other vehicle which can pass through can only be a two-wheeler, after being said and done my Autowala stopped at one junction and allowed a woman to sit next to him and dropped her someplace, I was keeping my fingers crossed till we reached our destination.

After that we walked down to the beach and were enjoying the sea with our little ones, 1/2 an hour passed the other Auto never turned up when we called my BIL's mobile he said not to panic and they were on their way, but they came 2 hours late, and it was getting darker and I saw my BIL afar limping down and my Dad, Aunt and kids trailing behind him, within few minutes my BIL was surrounded by few people most of them from his workplace, as it was a small gaon (village) everybody knew each other! and kids came running to me they hugged and cried.

I didn't know what happened, then when we all sat down, out came the story, their Rickshawala also took a woman to drop her nearby, they had gone a few yards and he tried to overtake the two-wheeler in front of him he missed to see the little pothole before him he went into a small pothole, even though it was small because of his stupid driving the Auto toppled everybody in the Auto was thrown out, that women was admitted to the hospital, All the three adults had minor injuries, my kids had some rashes but they were in such a shock.

It took almost a year for my kids to accept travelling in an Auto. Dad and Aunt had some health problems for a month and we tried to make most of our holiday a success. I still love to go back there sometime, everybody in the flat was so friendly and so caring. I owe these recipes to the unforgettable experience I had and when thinking back, I have a hearty laugh and love to try all the recipes from that state. I made quite of lot of friends and I have managed to collect recipes from them! Coming back to the recipe, it is a simple and tasty dish, which has the flavour of Lilva beans.
The fresh Lilva beans-Surti papdi-Avarekaalu-Vaal beans have a unique flavour which is really mouthwatering, people in south India, enjoy this in various dishes.

PAPDI LILVA/VAALBEANS/AVAREKALU/PULAO (PILAF)

INGREDIENTS:
1/2 cup of Lilva beans ( I used dried ones)**
1 and 1/2 cup Basmati Rice
Salt as required
2 cloves
1'' cinnamon stick
Grind to paste:
1/2 cup Coriander leaves
4 Green chillies
2 to 3 cloves
1'' GingerI did not make it the way Asha made it, she cooked the rice separately.

METHOD:
As I had no fresh or frozen beans, I soaked the beans previous night as I used 1/2 cup it usually doubles up to almost a cup as it swells. Clean the water, Boil the beans for some time until you make everything else ready and do not throw away this water use it when cooking everything together.
Grind coriander leaves, ginger, garlic, and chillies into a paste (The paste was not too smooth as she said not to add water).
In a pressure cooker, heat oil then add the dry Ingredients once they change colour, add the ground paste and saute it for a few minutes until the raw smell disappears, Then add the Lilva beans mix well, add the required quantity of water and ( water is 1: 1 and 3/4th ), washed Basmati rice and required quantity of salt. Closed the lid of the cooker and in a low flame allow it cook for 15 to 20 minutes.
Now it is ready and garnish with coriander and serve it with some raitha.

Notes:

**If you are lucky enough to get hold of fresh lilva beans then no need to cook it separately you can straight away add it to the seasonings and rice and cook it.

I always cook in low flame when I make one pot meals.

As I have used dried ones here it sometimes doesn't cook till soft, so I boil them separately until I am ready with my grinding and seasoning.

As Basmati Rice cooks quickly this method is required, but if you are using sona masoori rice you can add it directly to the cooker.

You can even cook the rice separately and then add the cooked spiced lilva seasonings and mix together and serve.

I am sending this to Flavours of Gujarat event by simply food

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EGG CURRY

Jayasri Ravi — Tue, 13 Jan 2009 21:39:00 +0000

This Recipe I learnt from a Bengali friend Mimi, whom I met in my sister's house, she taught me how to make this delicious egg Recipe, she also told me that if people who don't like eating egg can always replace this with Aloo or Potato and said that is called ALOO DHUM CURRY. This is a photo I took when she had brought this for the party. It's her cooking and i am using this to post this recipe.
Here i have written in the way she described it to me, I have not tried it yet, just tasted it and it was really awesome, You can try this curry using all the ingredients needed with your own proportions.

EGG CURRY

Ingredients :

7 to 8 Eggs
4 to 5 Medium sized onions
5 to 6 Tomatoes (puree)
1 tbsp Ginger- Garlic paste
1 tsp Turmeric powder
1 tbsp Garam masala powder
1 tbsp Bengali masala powder
5 to 6 Tbsp of oil
1 tbsp Chilli powder

METHOD:

First hard boil the eggs & peel out the skin, Take a Kadai or wok, heat oil say 1 to 2 tbsp & then add turmeric powder, In a low flame, fry the boiled eggs in them till they are nicely coated with turmeric and turn into orange colour as you can see in the photo , take them out & keep aside.
Using the same oak, heat another 4 to 5 tbsp of oil, fry ginger-garlic paste till they turn into brown in colour then add the onions & fry them until they are transperent, she asked me to add a bit of salt when frying onions so onions become soft as soon as possible.
Then add the tomato puree and keep on stirring until the oil leaves the sides of the wok, (for this kind of gravies you have to add more oil).
Then add a bit of turmeric powder, chilli powder, Garam masala powder & *Bengali masala powder 1/2 tsp and a tsp of sugar so it gives a caramalised colour & taste, salt to requirement.
Now add the hard boiled eggs, but before adding them you have to make a little slit in each of them as you do not want them to splutter up.
Allow them to cook for some more minutes, If you want it to be more like a gravy then add little water to it.
Add an other or remaining 1/2 tsp of Bengali masala powder, mix well and now it is ready to serve as a side dish with your choice of chapati or nans or breads.

NOTE: * BENGALI GARAM MASALA POWDER: consists of cardamom, cinnamon and clove in 2:2:1 ratio, she said they always keep this ready like the usual garam masala powder & use them in almost all of their dishes.

Mimi was kind enough to tell me this recipe over the telephone, with her little son not feeling well, who is just 6 months old, we completed between 2 to 3 phone calls :), I want to give this recipe a try with Aloo or Potatoes as my husband & me do not eat eggs. I will not say we do not eat eggs at all, as lot of bakery products like for example cakes use egg in baking. I love cakes very much!!!!!, well thank you mimi for the recipe once again.

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