Spicy Karela Curry / Bitter Gourd Curry

Although many a people dislike the taste of this fruit (yep, its a fruit not a vegetable), for it's strong and bitter taste, it's medicinal benefits sure do outweigh any whims. In fact during my childhood, the name 'karela' itself was enough to be put me off, let alone eat it and I am pretty sure many would nod their head in agreement too. 
But once one realizes the many health benefits of this bitter tasting gourd, the dining experience sure becomes much more palatable.

Karela is widely known to be a liver cleanser, thereby purifying blood leading to good riddance of acne and other skin problems. Diabetes is another health problem, whose remedies have been long associated with karela as it contains certain chemicals which are act like insulin and help reduce the blood sugar levels.
Further, it is a natural energizer as it improves stamina and regulates sleep patterns.
Want a head full of healthy hair and a beautiful clear toned skin? - Karela is the answer. From anti-aging qualities and various skin problems to icthy scalp to shiny hair, this fruit provides a cure for all!! 

Karela juice, the most craved crispy fried karela's, bharwan karela(stuffed karela) and karela curry are among the many recipes of Karela.
Bitterness can be reduced by soaking the cut karela pieces in salted water for about 15 minutes, prior to cooking.

INGREDIENTS

• 4 - 5 Medium Sized Karelas/ Bitter Gourd, sliced
• 2 Medium Sized Onion, sliced
• 1 Tbsp Ginger Garlic paste
• 1-2 Green Chilly, or as per taste
• 1 Tsp Coriander Powder
• 1 Tsp Cumin Powder
• 1 Tsp Turmeric Powder
• Salt, as per taste
• 1/4 Tsp Amchur powder (optional)

METHOD

• Heat oil in a pan and add the sliced onions. Saute on a low flame till onion becomes translucent.
• Add the ginger and garlic paste and saute further till raw smell disappears. 
• Add the sliced karela's, salt and turmeric. Cover and cook till karela is almost cooked. Stir frequently.
• Add cumin and coriander powder. Mix well and add about half a cup of water. Bring to a boil and then lower the flame and let it simmer further for about 5 minutes or until required gravy consistency is achieved. Sprinkle amchur powder (optional) and give a final stir, before switching off heat source.
• Garnish with coriander leaves and/or thin slices of ginger.
• Relish this healthy dish with rice or chapati.

Thai Red Curry

Thai Red Curry - A fantastic yet quick and easy curry infused with aromas which thrill the olfactory senses while satiating the taste buds !!


INGREDIENTS

• 1.5 Cups Coconut Milk
• 1 Tbsp Sugar
• 2-3 Tbsp Soy Sauce or as per taste
• 1 Tbsp Lime Juice or as per taste

 3 Cups of Chopped Vegetables which can include

• Eggplant
• Sugar snap Peas
• Red Bell Pepper
• Orange Bell Pepper
• Carrots
• Onion
• Capsicum
• Leafy Greens like Kale 
• Legumes
• Babycorn

 For the Red Curry Paste

• 1 Medium Sized Onion
• 4-5 Garlic Cloves
• 1" Galangal /Thai Ginger
• 5-6 Red Chilly
• 5-6 Kaffir Lime Leaves (or finely grated zest of 1 Lime)
• 5-6 Sprigs of Coriander Leaves
• 2 Stalks of Lemon grass
• 1 Tbsp Coriander Seeds.powdered
• 2 Tsp Cumin Seeds, powdered
• 2 Tsp Pepper Powder

METHOD

• Combine all the ingredients of the curry paste and blend to a smooth paste. Add a couple of tablespoons of water if necessary. Keep aside.
• Heat oil in a pan and stir-fry the veggies on a high flame, till half cooked. Remove from flame and keep aside.
• Add about a tablespoon of oil to the now empty pan and heat it. Add the curry paste and saute for a couple of minutes.
• Then add the coconut milk along with about a cup of water. Add salt. Bring to a boil. 
• Add the soy sauce, lime juice (optional), sugar, veggies and simmer for about 6-7 minutes, or until the vegetable are cooked.
• Garnish with chopped coriander leaves. Best enjoyed while steaming hot along side a plate of steamed rice.

Vegetable Khao Suey

Khao Suey or Khow Suey is a one-pot dish, with its origin from the mountainous states of Burma. Consisting of a lentil base, it is topped with noodles and stir fried vegetables. Protein, carbohydrate as well as vitamins and fibers, all in one dish.

While preparing the dish would appear easy, the art of eating it actually takes away most of the credit for the enhancing the overall experience.

It was while on a business trip, that I had come across this gentleman who took out the time and patience to explain to a bunch of us about 'Khao Suey'. A tale of the bygone days ;) ..
Some of my friends and I had been to this particular restaurant which had an item on it's menu, which was unanimously chosen as the order for each one of us. It was called Khao Suey . None of us had any idea what the name meant exactly but it's depiction was what had allured each of us. To be exact, the pictorial description was that of something which our ophthalmic nerves transferred to our brain which translated it as our very own Indian Maggi with vegetables dish. Probably, then the brain must have triggered the cells responsible for nostalgia, for each of us ended up ordering the so called 'Khao Suey' !

Very soon, steaming bowls appeared and were placed in front. As hungry as we were, we dug into it with the provided forks. I remember us wondering why the chef had not mixed all the veggies up with the noodles and why was the noodles as plain as they could be? It seemed as if they were directly poured from the boiling pot.
We almost swore never to visit the place again and how nothing could ever match our Maggi. One of us even commented that it would have been better to have prepared it ourselves than waste good money over half processed noodles. Anyways. our hunger took over soon and we had started to stir the contents so as to obtain, what we thought, a mix-veg-noodle :D :D .

It was at that time, when this completely bald gentleman (who I guess had overheard all our frustration :( ) approached . With a heavily accented English, he introduced himself and inquired whether we were first time visitor's to that particular restaurant. Upon getting a positive response, he pulled himself a chair and started explaining the name of the dish, the reason behind the name and how it has to be eaten.

It turns out Khao Suey or Khow Suey literally means noodles in coconut milk. He went on further to explain that the base curry was a mix of lentils, broth and coconut milk, hence the name.
Meanwhile, he asked the waiter for a bowl of KS and to re-heat our bowls. As soon as the piping hot bowls arrived, he asked to observe him eat. With one soup spoon in one hand and a fork in another, he scooped a little soup and then placed a few strands of noodles on top of it. A slice of carrot and a bean on it , and then he started to sip the spoon contents .... finally taking the in the rest. And, all this with a big slurrrpy sound. By the end of two spoonfuls, the gravy had started to run down his chin, which with a quick move,he wiped with his napkin.

He slurped and wiped, and so did we as soon as we followed his steps...err hands ;) .

Before taking his leave, he did mention that louder the slurp noise, the better one was getting at eating KS. And, boy! We did agree to that wholeheartedly. Slurp, finish the bowl while the contents are hot (else the noodles lose their charm) and above all, to our embarrassment,do not mix the contents :D.
We parted ways with a content belly, tongue and brain. Happy to have learnt a new art of eating a new dish, discovered a restaurant which served a healthy yet tasty dish and the most of all, gained a new friend !
We ended up dining in this restaurant many a time till we were there ,but never again did we have the pleasure of meeting our friend cum teacher again. Although, his topic does surf up whenever any of us get together.
All that I can do now, is dedicate this page to, as we refer to him as, The Slurp Monk !

Khao Suey

  

In a hot pan, add oil. Add all the chopped veggies and stir fry on a high flame. The vegetables should retain their crispiness. Keep aside. 

Heat water in a pan and boil noodes for 2-3 minutes or as per package instructions. Strain out the hot water and rinse with cold water. Add a tspn of oil and toss to keep the noodles from sticking with each other. Keep aside.

Boil the red lentils with salt and turmeric, until soft. Soak the soya chunks in hot water.
Mash the lentils well and then add the coconut milk. Add about a cup of vegetable broth (else plain water). Mix well and let it boil for about 5 minutes. The final consistency should be broth like.
Heat a pan and add cooking oil. Add the finely chopped green chilly and garlic. Saute. Pour this garlic chilly tempering into the lentil broth. Add the soaked up soya chunks. Let it come to a boil. Switch off flame and keep aside.

In a serving bowl, pour the lentil gravy till almost half filled.

Place noodles. 

Top the noodles with the stir fried vegetables. Garnish with chopped coriander leaves and spring onions. Add a dash of lemon to give it a twist.

Khao Suey INGREDIENTS

• 100gm Noodles 

Vegetables, can include the following-

•  3-4 Baby Corn, diced
• 1 Small Capsicum, sliced
• 1 Medium Carrot, peeled & sliced
• 3-4 French Beans, diagonally sliced
• 1 Medium Zuchhini, sliced
• 1 Medium Onion, sliced finely

For the Gravy

• 2 Tbspn Garlic, sliced finley
• 1 Green Chilly, sliced
• 1/2 Cup Red Lentils
• 1/2 Cup Coconut Milk
• Soya Chunks
• Green Chilly, as per taste
• Salt, as per taste
• 1 Tspn Turmeric

For Granish

• Coriander Leaves, chopped finely
• Spring Onions, chopped finely
• Lemon

METHOD

• Heat water in a pan and boil noodes for 2-3 minutes or as per package instructions. Strain out the hot water and rinse with cold water. Add a tspn of oil and toss to keep the noodles from sticking with each other. Keep aside.
• Boil the red lentils with salt and turmeric, until soft. Soak the soya chunks in hot water.
• Mash the lentils well and then add the coconut milk. Add about a cup of vegetable broth (else plain water). Mix well and let it boil for about 5 minutes. The final consistency should be broth like.
• Heat a pan and add cooking oil. Add the finely chopped green chilly and garlic. Saute. Pour this garlic chilly tempering into the lentil broth. Add the soaked up soya chunks. Let it come to a boil. Switch off flame and keep aside.
• In a hot pan, add oil. Add all the chopped veggies and stir fry on a high flame. The vegetables should retain their crispiness. Keep aside. 
• Now that the cooking part is over, proceeding over to the serving: 
• In a deep dish or bowl, pour the lentil gravy till almost half of the container is filled. Then place noodles. Top the noodles with the stir fried vegetables. Garnish with chopped coriander leaves and spring onions. Add a dash of lemon to give it a twist.
• Now, sit back, relax and enjoy the piping hot Burmese delight. 
• Slurrrrrrrpp away ..!!  

Spinach Soy

Perhaps the speediest way to cook a spinach curry, this stir fried soy sauce base recipe sure turns out quite tasty and handy when time and patience are running out.

Spinach, being abundantly packed in vitamins and minerals, provides benefits for almost each and every part of the human body.
Starting from the hair, spinach is rich in vitamin A , which in turn helps produce sebum, which keeps the hair moisturized and hence healthy. Vitamin A also helps in improving body tissues. Now, who wouldn't want a head full of healthy hair and beautiful skin ;) .

High iron content also helps prevent hair loss (perhaps a major issue nowadays).
Potassium helps high blood pressure patients lower the pressure while the fiber content makes spinach a favorite among patients suffering from constipation.
Spinach also helps maintain bone health due to the presence of Vitamin K. Further, the chlorophyll enhances cancer prevention to a great extent.

Perhaps, it would be right to say, a bunch of these greenies a day would help keep the doc at bay ;) .

And of course a big thanks to Mr. Popeye... the sailor man ( :D :D ), for making it ever so popular.

Ahh! The countless dishes that the quintessential palak/spinach has provided - Be it the very cheesy palak paneer or the tangy palak kadhi, the finger licking lasooni palak or the palanga besar, each one packed with the goodness of spinach.

A twist from the regular Spinach -
Spinach Soy Curry

INGREDIENTS

• 1 Bunch Fresh Palak/Spinach Leaves
• 4-5 Garlic Cloves, Chopped roughly
• 1 Tbspn Soy Sauce
• 1 Tspn Tomato Ketchup
• 1 Tspn Vinegar
• Chilli Powder, as per taste
• 1 Tspn Freshly Ground Pepper, or as per taste
• Salt, as per taste

METHOD

• In a bowl, add the vinegar, soy sauce, ketchup and salt, with 1/4th cup of water. Mix well. Keep aside.
• Wash and clean the spinach leaves. Drain all the water. Heat a pan and add about a tbspn of cooking oil. Saute on a high flame till the leaves wilt. Transfer the cooked leaves to another container and keep aside.
• Add oil (if all the previous oil has been used up). Add the roughly chopped garlic and saute till garlic smell emanates. Be careful not to burn the garlic.
• Add the previously stir fried leaves and the sauce mix. Mix well and let it come to a boil. Add the ground pepper and let it simmer for a minute before turning off the heat source.
• Serve hot. Goes best with fried rice as well as noodles.

Coconut Tofu Curry

Coconut Tofu Curry - Thai Style ;) !!

INGREDIENTS

• 200gm Tofu
• 1 Large Onion, chopped finely
• 1/2 Tbspn Ginger, minced
• 1 Tbspn Garlic, minced
• 4 Tbspn Coconut Milk
• Ground Pepper, as per taste
• Salt, as per taste

METHOD

• Strain out all the moisture from the tofu. Cut into small cubes.
• Heat a pan and add oil. Fry the tofu pieces till the sides start browning. Remove from pan and place on a paper towel.
• To the now empty pan, add oil in case all the previous oil is used up. Add the onion, garlic and ginger. Add salt. Saute till well cooked and no raw flavor is left. Add freshly ground pepper.
• Add the coconut milk. Add required amount of water for desired consistency. Bring to a boil and then let it simmer for a while till gravy thickens.
• Add the tofu pieces. Simmer for another 5 minutes before switching off flame.
• Garnish with coriander leaves and relish with a white rice.

Baigana Alu Besara

INGREDIENTS

• 2 Medium Sized Brinjals/ Baigan/ Eggplant
• 1 Medium Potato
• 1 Medium Onion
• 1 Medium Tomato
• 1" Ginger
• 4-5 Garlic Cloves
• 1 Green Chilly
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• 1 Tspn Panch Phootan
• 1 Dry Red Chilly
• 1 Tspn Turmeric Powder
• 1 Ambula/ Dried Mango (optional)
• 5-6 Fried Badi (optional) 
• Mustard Oil, for tempering
• Salt, as per taste

METHOD

• Blend tomato, ginger, garlic, green chilly, mustard seeds and cumin seeds to a fine paste.
• Chop the potato and brinjal length wise.
• Add the veggies along with the mustard-cumin paste, ambula, turmeric, salt and a cup of water to a pressure cooker. Let it cook for a maximum of 2 whistles or till potatoes are soft.
• In another container, heat a couple of tbspn of mustard oil. Add panch phootan. Saute and add finely chopped onions. Fry till onions turn brownish. 
• Add the contents of the pressure cooker, mix well and let it simmer for a couple of minutes. Add the fried badi's.
• Serve hot with plain rice.

 Blend tomato, garlic, ginger, green chilly, mustard seeds and cumin seeds...

 ... to a fine paste.

 Chop the brinjal and potato, length wise.

 Add the chopped veggies, masala paste, turmeric and salt to a pressure cooker.

 Pressure cook.

 In another container, heat mustard oil. Add dry red chilly and panch phootan.

 Add finely chopped onion and saute till brownish.

 Add the pressure cooked veggies and simmer for a couple of minutes. Add fried badi and it's ready to be served !!


Tips :
Make the brinjal slice bigger than the potato slices. This is to ensure that the brinjal retains its shape as they cook faster than potatoes.

Raw Papaya Curry

Papaya - The benefits are quite a many !! Cosmetic industries, pharmaceutical industries as well as fitness centers have become huge fans of this gift from Mother Nature.
A sure cure for gastric problems, heart burn, constipation and skin injuries, apart from it aiding in burning calorie.

And, did you know - Raw papaya has more nutritional value than its older and riper counterparts :O !! This is due to the fact that as the fruit ripens its useful enzyme level decreases.
All the more reason to fetch this little green being :D.

A healthy, easy and tasty curry recipe -

INGREDIENTS:

• 100gm Channa Dal – soaked previously for at least 30 minutes
• 100gm Raw Papaya / Green Papaya, peeled and cubed
• 1 Medium Sized Potato, cubed
• 1 Medium Sized Onion, chopped finely
• 1 Medium Sized Tomato, pureed
• 1 Tspn Ginger Garlic paste
• 1 1” Cinnamon stick
• 1 Green Chilly, halved
• 1 Tbspn Hing
• 1 Tspn Mustard Seeds
• 1 Tspn Cumin Seeds
• Cooking Oil

METHOD:

• Soak Channa Dal for at least 30 minutes.
• Peel and de-seed the papaya. Cut into small cubes. Similarly cut the potatoes.
• In a pressure cooker heat oil and add mustard seeds. As they begin to splutter add cumin seeds and cinnamon. Let it cook for a few seconds before adding onions.
• Cook the onions till they turn golden brown.
• Add ginger garlic paste. Saute till raw flavour disappears.
• Add the tomato, papaya and potatoes along with salt and turmeric. Saute for about 5 minutes.
• Add the Channa Dal with about 2 cups of water (all the contents should be almost immersed) and let it cook for another min.
• Close the lid of the pressure cooker and let it cook for about 3 whistles or till papaya is soft and well cooked. Switch off flame.
• Let all the pressure release on its own. Then open the cooker and put it in medium heat and cook till desired consistency is achieved.
• Sprinkle a pinch of roasted jeera powder, for an enhanced smell.

 Pressure cook all the ingredients - the onion-ginger-garlic sauteed masala, the raw papaya, the potatoes, the tomatoes along with the Channa Dal.

Lauki Masala

 
INGREDIENTS

• 1 Cup Chopped Lauki
• 1 Medium Potato
• 1 Medium Onion, chopped finely
• 2 Tspn Ginger Garlic Paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Green Chilly or as per taste, chopped finely
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• 1 Tspn Kasuri Methi
• Salt, as per taste

METHOD

• Peel and chop the lauki into cubes. Cut the potatoes into similar sized cubes too. 
• Heat about a couple of tbspn of oil (preferably mustard oil), add cumin seeds and as they splutter add finely chopped onions. Saute till translucent. 
• Add ginger garlic paste and fry till raw smell disappears. Add pureed tomato, chopped green chilly, salt and turmeric. Fry till oil starts oozing from the masala. 
• Add the chopped veggies and saute for a couple of minutes. Add about a cup of water. Pressure cook this for around 2 whistles or till the veggies are soft and well cooked.
• After the steam escapes, open the lid and add garam masala and kasuri methi. Simmer for about a couple of minutes. Add water if dry. Simmer till required consistency is achieved.
• Garnish with finely chopped coriander leaves and a healthy bowl of lauki curry will be ready to serve.

Lasooni Palak

Popeye, the sailor man..... that's the song which pops up in my brain every time I see a bunch of Spinach leaves.
The high iron content in these leaves sure were Mr.Popeye's secret for his super powers.
And, I sure hope some day mine :D ...!!

Dal Palak, Palak Paneer, Palak Paratha, Aloo Palak are the more usual palak dishes on any menu. Here's one more to the list -

INGREDIENTS

• 300-400 gm Palak/ Spinach Leaves
• 1 Medium Onion, chopped finely
• 1 Tspn Ginger Garlic Paste
• 1 Green Chilly or as per taste, chopped fnely
• 8-10 Garlic Cloves, roughly chopped
• 10-12 Mint Leaves/ Pudina Leaves
• 1/2 Tspn Nutmeg 
• 1/2 Tbspn Cream (Optional)
• Salt to taste
• Oil/ Butter

METHOD

• Rinse the palak well. Blanch it. Keep aside.
• Heat about a tbspn of oil in pan. Add cumin seeds and as they begin to crackle, add the chopped onion and green chilly. Saute till translucent. 
• Add the ginger garlic paste and fry for a couple of minutes. 
• Add the mint leaves and strained palak leaves. Saute for about half a minute.
• Blend the above palak mix to a fine paste and transfer to a container.
• Add some oil/ butter to the pan. Add the chopped garlic and saute for about a minute. Add the pureed spinach mix. Mix well. Add in the cream. Let it simmer for about a couple of minutes before switching off flame.
• Sprinkle a dash of nutmeg and lasooni palak is all set to be eaten.
• Roti or naan makes it a delight to eat with.

Tips : 

• To blanch the spinach leaves - immerse in boiling water for 30 seconds, then remove and dip in cold water immediately. This helps in retaining the colour as well as the taste of the spinach.
• The mint/pudina leaves give a distinctive flavour to the dish.
• Cream is optional !
• Nutmeg and cream with spinach are a very good combo. They enhance each others taste.

Baby Corn Masala

A few baby corns lying in the fridge. And I was in no mood to have the all-time family favourite - the 65's or the chilli's. Had been quite some time since I wanted to try out the creamy masala version of baby corn and voila! today was my day.
Turned out to be quite a hit - taste wise as well as preparation time wise.
And, they are supposed to be quite healthy too !

Cornlettes or as we commonly call it, baby corn is the immature version of corn. Even though immature in form, it is high in nutrients like pottasium and folic acid.

The low calorie and zero fat content in these makes it further appealing to the health conscious.
All the more reason to get started with this high fiber and low carb baby !

Takes around 30 minutes to make the dish.

INGREDIENTS

• 6-7 Baby Corn
• 1 Medium Onion, chopped finely
• 2 Tspn Ginger Garlic Paste
• 1 Small Tomato, pureed
• 4-5 Cashews, blended
• 1 Tspn Cumin Seeds
• 1 Green Chilly or as per taste, chopped finely
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD

• Cut the baby corn into small pieces. Shallow fry them in oil till tender. Alternatively, it can be deep fried too. Strain out the baby corns and place on kitchen towel. 
• In the same pan, add cumin seeds and as they splutter add finely chopped onions. Saute till translucent. 
• Add ginger garlic paste and fry till raw smell disappears. Add pureed tomato, chopped green chilly, salt and turmeric. Fry till oil starts oozing from the masala. 
• Add the cashew paste and saute for a couple of minutes. Add a cup of water and bring to a boil. Add garam masala.
• Add the pre-fried baby corns and let it simmer for about 5-6 minutes or till a thick gravy is attained. 
• Serve hot with roti or naan..... and I am sure you will be asking for at least a second helping :P

Tindora Salan

INGREDIENTS

• 5-6  Small Tindora/ Ivy Gourd/ Kunduri, slit at the bottom
  
• 1 Tbspn Sesame seeds
• 1 Tbspn Cashews
• 1 Large Onion, sliced
• 1 Tbspn Ginger Garlic Paste
• 1 Sprig Curry leaves
• 2 – 3 Sprigs of Corainder Leaves
• 2 – 3 Sprigs of Mint Leaves
• 1 Tspn Mustard seeds
• 1 Tspn Cumin seeds
• 1-2 Dry Red Chilli
• 1 Tbspn Cumin Powder
• 1 Tbspn Coriander Powder
• 2 Tbspn Whipped Curd
• Salt as per taste
• Chilli Powder as per taste

METHOD

• Slit the tindora at the base. Deep fry the slit tindoras till tender.
• On a low flame, the sesame seeds.
• Once lightly roasted, blend them into a smooth paste with the cashews and water. Keep aside.
• Heat a pan and add oil. When the oil gets hot, add mustard seeds, cumin seeds and the dry red chilli.
• Then add the sliced onions and curry leaves. Saute till onions are well cooked and appear golden brown. Add ginger garlic paste. Cook till raw flavor vanishes.
• Add salt, turmeric powder, chilli powder, cumin powder, coriander powder and salt as per taste. Now add the previously made sesame and cashew paste. Mix well. Add water to the pan till the contents attain a watery consistency.
• Cook on a low flame till oil starts separating. This will take at least 20 minutes of slow cooking. Keep stirring occasionally and keep covered with a lid. The final gravy should be thick in consistency.
• Add finely chopped mint, coriander leaves and whipped curd. Mix well and bring to a boil.
• Add the fried tindora and simmer for another 5 minutes. 
• A silky textured Ivy Gourd ka salan will be ready. Serve hot with biryani or plain rice.

Cottage Cheese Kofta / Chenna Tarkari

INGREDIENTS:

• 1 Lt Milk
• 2-3 Tspn Vinegar or Juice of 1 Lemon
• 1-2 Tspn Maida 
• 1 Medium Potato, boiled
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• Boil the milk. As it boils add vinegar (or lemon juice) and let the milk curdle. A clear whey shall separate out from the solid cottage cheese. If required add a little more vinegar (or lemon). 
• Strain the cottage cheese with the help of a muslin cloth.
• Crumble the cottage cheese so that there are no lumps. Add maida and salt. Knead to a soft dough.
• Make small balls out of the dough and deep fry in hot oil. Drain out excess oil by placing on a paper towel. 
• Boil potato. Keep aside.
• In a pan, heat oil/butter and add cumin seeds as well as cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add minced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder and salt to taste. Stir occasionally till oil oozes out of the masala.
• Cut the boiled potatoes into cubes and add. Add water and let it come to a boil. Let it cook on simmer for another 5-6 minutes. Add garam masala and give it a stir.
• Add the previously deep fried cottage cheese balls and let it simmer for another couple of minutes. Be careful while mixing the cheese balls as they tend to absorb moisture from the gravy and become very tender and might break.
• Yum yum yummy chenna tarkari is ready !!

Green Peas Masala

INGREDIENTS:

• 200 gm Green Peas, shelled
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 8-10 Cashews
• 1 Tspn Sesame Seeds (optional)
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• Boil the green peas till soft. Alternatively, they can be shallow fried too.
• In a pan, heat oil/butter and add cumin seeds as well as cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add minced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder and salt to taste. Stir occasionally till oil oozes out of the masala.
• Blend the cashew and sesame seeds to a smooth paste and add. Stir for a couple of minutes.
• Then add some of the broth (in which green peas were cooked). Bring to boil and add the peas.
• Let it cook on simmer till the desired consistency of the gravy is achieved.
• Green peas masala is ready to be devoured with a plate full of steaming plain/ jeera rice or as I like - with roti :D !!

Carrot Masala

INGREDIENTS:

• 200 gm Carrot, peeled and chopped
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• In a pan, heat oil/butter and add cumin seeds, cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add finely sliced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the chopped carrot pieces.
• Add turmeric powder and salt to taste. Stir for a couple of minutes.
• Add water to the mixture and bring to a boil. Simmer till the carrots are soft and tender.
• Add garam masala and mix well.
• Garnish with chopped coriander leaves and serve hot.

Broccoli Aloo Curry

INGREDIENTS:

• 8-10  Broccoli florets, cut into bite size
• 1 Medium Sized Potato, cut into 1” cubes
• 1 Green Chilly, slit length wise
• 1 Medium Sized Onion
• 1 Tspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala

METHOD:

• Deep fry the broccoli florets until cooked.
• In a pan over medium flame, add oil followed by cumin seeds.
• As the cumin seeds turn brown, add onion and green chilly. Saute till properly cooked.
• Then add ginger garlic paste and cook till raw smell disappears. Add the tomato puree, turmeric powder and salt to taste. Keep sautéing.
• Soon the oil shall leave the masala, indicating that the masala is done. To this masala, add the raw potato cubes and saute for another couple of minutes.
• In a pressure cooker, add this mixture with enough water to cover the potatoes. Cover the lid and let it give a whistle. Switch off flame.
• Alternatively, the potatoes can be deep fried. In this case, there is no use for the pressure cooker. The potatoes can then be directly added to the cooked masala.
• Add the fried cauliflower florets along with the garam masala. Stir carefully so as not to break the vegetable pieces.
• Switch off the flame in another couple of minutes.
• Broccoli aloo curry is ready to be served hot, with rice or roti.

Aloo Palak

 INGREDIENTS

• 1 Bunch Spinach Leaves
• 2 Medium Potato, cubed
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic paste
• 1 Medium Tomato, pureed
• 1-2 Green Chillies, chopped finely
• 1 Tbspn Cream (optional)
• 1 Tspn Garam Masala
• 1 Tspn Kasuri Methi
• 1 Tspn Turmeric Powder
• 1 Tspn Cumin Seeds
• Chilli Powder, as per taste
• A pinch of Asafoetida/ Hing

 METHOD

• Blanch the washed spinach leaves. Make a smooth paste of the blanched spinach, using very little water. Keep aside.
• Boil the potato. Keep aside.
• In a pan, heat some oil. Add cumin seeds. When they crackle, add very finely chopped onion and cook well. Add ginger garlic paste and saute till raw smell disappears. Now add the tomato puree, green chillies, chilly powder, salt and turmeric. Fry till oil starts oozing. 
• Add spinach puree. Stir well and add water if mixture is dry. Let it simmer for about 10 minutes. Add the boiled potato, cream, kasuri methi and garam masala. Stir and simmer for another 5-6 minutes. Stir occassionally.
• Serve hot.

Paneer Butter Masala

INGREDIENTS

• 200gm Paneer
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 2 Medium Tomato, chopped finely
• 15-20 Cashews
• 1 Bay Leaf 
• 2-3 Cardamom
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• 1 Tspn Chilli Powder or as per taste
• 1 Tbspn Butter
• 1 Tspn Turmeric
• 1/2 Tspn Sugar
• 1 Tspn Kasuri Methi
• 1 Tbspn Milk
• Salt as per taste

METHOD

• Heat a pan and add the butter. When it melts, add the cumin seeds, cardamom and bay leaf.
• Add the onions and saute till golden brown. Add ginger garlic paste and saute till raw flavour goes away.
• Add the chopped tomatoes, turmeric, sugar and salt. Fry till tomatoes are pulpy and oil oozes out from them.
• Let it cool for a while. Then blend this masala with the cashews to a semi smooth paste.
• Empty this masala to the pan. Add a cup of water and bring to a boil. Add the milk. Simmer for a couple of minutes.
• Cut the paneer into cubes and add.
• Add the kasuri methi, chilli powder and garam masala. Mix well and simmer for another 5-6 minutes.
• Garnish with julienned ginger. 
• Serve hot with naan, roti or rice.

No Onion No Garlic Paneer Butter Masala

INGREDIENTS

• 200gm Paneer
• 1 Tbspn Ginger Paste
• 2 Medium Tomato, pureed
• 15-20 Cashews
• 1 Bay Leaf 
• 2-3 Cardamom 
• 1" Cinamon
• A pinch of Asafoetida/ Hing
• 1 Tspn Cumin Seeds
• 1 Tspn Garam Masala
• 1 Tspn Chilli Powder or as per taste
• 1 Tbspn Butter
• 1 Tspn Turmeric
• 1/2 Tspn Sugar
• 1 Tspn Kasuri Methi
• 1 Tbspn Milk or Cream
• Salt as per taste

METHOD

• Heat a pan and add the butter. When it melts, add the cumin seeds, hing and whole spices. Saute for a minute.
• Add ginger paste and saute till raw flavour goes away.
• Add the tomato puree turmeric, sugar and salt. Fry till tomatoes oil oozes out from them.
• Add a cup of water and bring to a boil. Add the milk or cream. Simmer for a couple of minutes.
• Cut the paneer into cubes and add.
• Add the kasuri methi, chilli powder and garam masala. Mix well and simmer for another 5-6 minutes.
• Garnish with julienned ginger. 
• Serve hot with naan, roti or rice.

Palak Paneer

Ahh! The ever amazing milky white paneer wandering in lush wavy pastures of spinach. Pair this with naan/roti and out comes one of the most delectable meal combo with no ticket for the guilt trip ;D.

Mr.Popeye's ever-favorite spinach is packed with vitamins and minerals. And, paneer is a great source of not only taste but calcium and protein.
Blend in some spices, some herbs, some nuts, some paneer and a pot, to stir out a lusciously creamy and  green curry .

INGREDIENTS

• 200gm Paneer, cut into cubes
• 1 Bunch Spinach 
• 1 Medium Onion, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 1 Medium Tomato, pureed
• 1" Cinnamon stick
• 1 Dry Red Chilli
• A pinch of Asafoetida/ Hing
• 1 Tspn Cumin Seeds
• 2 Tspn Garam Masala
• 1 Tbspn Cashew Paste
• 1 Tbspn Cream (optional)
• 1 Tspn Turmeric
• Chilli Powder, as per taste
• Salt, as per taste

METHOD

• Blanch the spinach in salted water. After it cools down, blend the blanched leaves to a fine paste.
• In a pan, heat some oil. Add the dry red chilli, cumin seeds, cinnamon stick and hing. Fry for a while, then add the onion. Fry till brown. Add ginger garlic paste and fry till raw smell disappears. Add tomato puree, salt and turmeric powder. Stir.
• When oil starts oozing from the masala, switch off flame. Blend the masala to a semi smooth paste. Add it back to the pan. Add the cashew paste and saute for a couple of minutes.
• Add the spinach puree and cook on medium flame for 5-6 minutes. Add cream (optional).
• Add the paneer cubes. Mix well and add a cup of water. Let it come to a boil. Add garam masala and cream ,and simmer for around 10 minutes.
• Enjoy this nutritious palak paneer with hot roti's or plain rice.

Vegetable Manchurian

INGREDIENTS

For the Vegetable Balls

• 2 Cup Cabbage, grated
• 1 Cup Carrot, grated
• 1 Cup Capsicum, chopped very finely
• 1 Medium Onion, chopped very finely
• 3-4 Tbspn Maida / All-purpose Flour
• 1 Tspn Pepper Powder
• 1 Tbspn Cornflour
• 1 Tbspn Garlic, chopped finely
• 1 Tbspn Green Chilly, chopped finely
• Salt, as per taste

 For the Sauce

• 1 Small Onion, chopped very finely
• 1 Tspn Ginger, finely chopped
• 1 Tspn Garlic, finely chopped
• 1 Tspn Green Chillies, finely chopped
• 1 Tbspn Soya Sauce
• 1/2 Tbspn Vinegar
• Water or Vegetable Stock
• 1 Tbspn Cornflour, dissolved in 2 tbspn water
• 1 Tspn Pepper Powder 
• Salt, as per taste
• 1 Tspn Sugar
• Spring Onions, for garnish

METHOD

• Mix all the ingredients for the vegetable balls. Pinch out small portions and make about 1" dia balls. Deep fry on medium heat, till balls are golden brown and crispy. Keep aside.
• Heat a pan and add oil. Add the onion, ginger, garlic and chilly. Fry on high heat for a couple of minutes.
• Add the soya sauce, vinegar, water or vegetable stock, salt, sugar and pepper powder. Stir for a while. Then add the cornflour solution and cook till desired consistency is achieved.
• Add the previously deep-fried manchurian balls and let it simmer in the gravy for about a minute. 
• Garnish with spring onions.
• Enjoy hot hot vegetable manchurian with Chinese fried rice or noodles.