Aloo Palak

I come back from office and I am thinking….what do I make for dinner??? hmmmm…tough one…I have only palak in my fridge, some tomatoes, potatoes and onions (it’s a Friday night, weekly purchased veggies are over!!!!)…so what do I make…well it is aloo palak time…

Dinner consisted of rotis, al0o palak sabzi and sliced tomatoes…

Ingredients:

Potatoes: 2 nos
Palak / spinach: two bunches
onion: 2 nos
tomatoes: 2 nos
ginger-garlic paste: 2 tsp
jeera: 1 tsp
corriander leaves for garnish
oil: 3 tsp

turmeric powder: 1 tsp
Red chilli powder: to taste
Salt to taste
curd: 1-2 tbsp

Method:

1. Chop the spinach coarsely and wash it well in water.
2. Heat about 4-5 cups of water and blanch the spinach for a couple of minutes.
3. Remove the spinach form hot water and immediately rinse it under cold water.
4. Put the spinach in a blender or food processor and coarsely grind it.. ( I like the taste of the coarse spinach in my mouth wen i eat it… )
5. Heat some oil in a vessel, add the jeera and let it splutter.
6. Grind the tomatoes and onions and keep them aside.
7. Once the jeera splutters and becomes light brown, add the ginger garlic paste. Cook it for for about a min so that it loses the raw smell.
8. Add the chopped potatoes, tomato and onion puree and cook it till the potatoes are 80% cooked. (cook this with the lid closed on the vessel)
9. Once the potatoes are 80% cooked, add the ground spinach, salt, turmeric, chilli powder and cook with the lid open for some more time.
10. Once the sabzi is dry and cooked, add about a tbsp of curd and mix it well and cook this for another minute.
11. Once the sabzi is semi dry, garnish it with finely chopped coriander leaves and serve hot with soome rotis, salad and lemon

Mind Block

Has it ever happened to you that you so badly want to write and post a recipe….but you don’t…well this has happened to me (its almost a year) and I have not posted in a long time…hopefully should come out out of it sooner and post…

Dahi Wale Paneer – A Delicacy

This is something my sis D made some time back…how she came up with a recipe like this..no idea ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter…

Ingredients:

Paneer: 250 gms : chopped to even sized cubes
Powdered masalas: 2 tsp: dhania, jeera, red chilli, turmeric
Whole masalas ground to a fine powder: 2 tsp: cloves, cinamon stick, badi & choti elaichi
salt: according to taste:
sugar: 2 tsp
Bay leaf: 2 nos
Curd: enough to cover the paneer in a bowl (main part of the marinate)
cream: 100 ml
chopped onions: 2 nos: medium sized
chopped coriander: 1 tbsp
ginger – garlic paste: 2 tsp
Cumin seeds: 2 tsp

Method:

1. In bowl,  mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
2.  Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
3. After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
4. Heat oil in a kadai, add jeera, ginger – garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
5. Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
6. Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
7. Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
8. Serve hot with phulkas or like me eat it as it is like a starter …

This is my contribution to Vandana’s : Paneer a delicacy 

Borscht – A russian soup affair to remember!!!

Ah…….. at last I have been able to take time out of my busy office schedule and write a post… this was a veryy simple soup that i made some time back..it is also called the Classic Russian Borscht… I have made the vegetarian version on this soup…here goes..

Ingredients:

Potato : 1 nos med sized
Beet root: 2 nos med sized
carrot: 1/2 cup chopped
Tomatoes: 2 nos med sized
Spring onions with green stalk: 1 nos
butter: 1 tbsp
salt and pepper: according to taste
Sour cream : 1 tbsp per bowl ( since i did not get sour cream, i used very thick creamy curd) (for garnish)
Finely chopped cabbage : 1/2 cup
Bay leaf: 2 nos
Coriander leaves : 1 tsp (finely chopped per bowl)

Method:

1. Pressure cook all vegetables, bay leaf etc with little water ( 3 whistles at least)
2. In a food processor grind the vegetables and butter (remove the bay leaf while grinding).
3. Add the required amount of salt and pepper and pour equal amount in soup bowls.
4. Garnish with sour cream or in my case thick creamy curd and chopped coriander leaves and wolla a purpleish pink soup is ready to eat….

Bangalore foodie bloggers…lets meet up!!!

Whenever i saw bloggers meeting up and sharing their experiences…i used wonder when i will meet up people in Bangalore…..so i thought let me start to coordinate meeting of the Bangalore Foodie Bloggers (don’t really know if people have already met up)…

So guys & ladies…if you stay in Bangalore or will be shifting to Bangalore in the near future or anyone who wants to come to Bangalore ( i know i have put too many or’s) let me know…lets try and meet up…i am very sure it will be fun planning and meeting up…

Leave me a message as a comment or mail me at : priyah3(at)yahoo(dot)com

Happy Cooking !!!

WBB#22 May Mango madness – Mango crepes

 The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes…

 

Ingredients:

Mangoes: 1 nos: skin peeled and chopped into small pieces
strawberry: 5-6 nos, sliced thinly
maida: 1 cup
eggs: 2 nos
salt : 2 pinches
sugar: 1 tsp
Milk: 1/2 cup
water: 1/2 cup
butter: 1 tbsp: melted

Method:

1. Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
2. To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside….
3. Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
4. Smear it to make a thin dosa out of it…
5. Cook on one side and then flip it to cook on both sides….
6. Stuff the fruits and present it warm or cold to one and all…

 This is my contribution to  WBB#22 May Mango Madness by Arundati 

 

My very first blog award!!!

Yipppi…my very first blog award…

I would first like to thank Soumya  for presenting me this Yummy Blog award….i am so thrilled…

Here are the some rules for the ‘Yummy Blog’ award Receiver:
The person who receives the award should display the “Yummy Blog !” logo on their blog and also the meaning of the award which is “Yummy blog award is the award given to the blog with most yummy recipes/photos”.

The receiver should also quote their favorite yummy-licious dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome.· Also the receiver should pass on the award to four other bloggers whose blog they find “yummy” and let them know about the rules.

As per the rules , my favourite sweets are as follows: Rasmalai, kala jamun, chocolate mousse, vanila ice cream and my all time favourite..Jalebis…

I would like to pass on this award to:Athisaya Divya, Srivalli, Kalai and Nags… congratulations to all you fellow bloggers…

Happy Cooking everybody!!!

RCI-Rajasthan : Gatte ki Sabzi…

When i came to know about RCI-Rajasthan, i knew what I wanted to make and post…my all time favourite sabzi… Gatte ka sabzi ..a sabzi made up of besan, tomatoes and onions….

Ingredients:

For the gatte/ :

Besan :1 cup

turmeric powder : 1 tsp

Saunf : 1 tsp

red chilli powder & salt : according to taste

Dhania and jeera powder: 1-2 tsp each

ajwain: 1/2 tsp

For the gravy:

Onions: finely chopped: 1 nos med size

tomatoes : finely chopped: 2nos med size

curd : niclely beated: 1 cup

Jeera: 2 tsp

Dhania powder: 1 tsp

girnger-garlic paste: 1 tsp

Turmeric powder: 1 tsp

Salt & chilli powder: according to taste

Method:

1.Mix all the ingredients for the gatte and make it into a dough using water.

2. Leave the dough closed in a vessel for 15 minutes.

3. Make balls out of the besan mixture and shape them in an elongated fashion as shown in the picture.

4. To cook the gatte there are two methods:

a. steam the elongated shaped gatte like idlis in a pressure cooker for 15 mins or

b. Take some water in a kadai and let it boil, drop these gatte in the boiling water and remove them from the boling water only when they start floating on the surface of the water.

5. For the gravy, heat oil in a kadai, add jeera to it and let it splutter.

6. Add the finely chopped onion and ginger – garlic paste to this and saute till both the ingredients loose their raw smell.

7. Add the tomatoes and cook them for some time.

8. Parallely, make pieces of the gatte ( appprox 1 inch in size) and fry them in oil.

9. Add the fried gatte to the tomato gravy, add curd and 2 cups of water and let the whole thing simmer for about 20 mins

10. Add salt, chilli powder and dhania powder, turmeric powder to the gravy…

11. Granish with chopped coriander leaves and serve hot with phulkas…

This is my contribution for RCI-Rajasthan hosted by Padmaja

Chila mein til…

Chila…hmmmm….what do i say….should i say dosa of gujarat or just besan ke gol snacks. Well… i prefer to continue with chila besan wale…here goes….

Ingredients:

Besan: 2 cups
Sour curds : water ratio (for making the batter) : 1/4 : 3/4
Turmeric powder: 1 tsp
ginger-green chilli paste: according to taste
sesame seeds / til: 2 tbsp
finely chopped coriander leaves: 1 1-3 tsp
salt: according to taste
Finely chopped onions: 1 nos
oil for frying

Method:

1. Mix all the ingredients in a bowl and set aside for 15 mins.
2. Add water little by little if the batter is too thick
3. Heat a tawa, pour a ladle of the batter and spread it nicely…
4. Add little oil to the sides of the chila and let it cook on one side.
5. Once one side is cooked, flip and cook the other side.
6. Once cooked nicely on both sides, serve hot with chutney or sauce…

Mango Rice…

Come summer, mangoes are available in all sizes and shapes…& before we start eating the ripe mangoes, we get the raw ones…well this is the time of raw mango pickles …yummm isnt it… this mixed rice variety is a one of my favourites….

Ingredients:

Raw mango: 1 nos (medium size)
Onion: finely chopped: 2 nos (medium size)
Roasted Peanuts: 1/2 cup
Cooked rice: 4 cups or rice required for two people
turmeric powder: 1/2 tsp
Mustard seeds: 2 tsp
channa dal: 2 tsp
Ginger:1/2 inch: finely chopped
coriander leaves: for garnish
Green chillies: finely chopped: according to taste
salt: according to taste

Method:

1. Wash and grate the mango and keep aside.
2. Heat oil in a kadai, add the mustard seeds, channa dal and saute till the mustard seeds splutter and channa dal becomes brown…
3. Add the onions, green chillies and ginger and saute till the onions turn pink in colour.
4. Add the grated mango, turmeric powder and saute till the mango is cooked nicely.
5. Once the mango is cooked, add the roasted peanuts, salt and rice & mix well…
6. Cook on sim flame for another 1 min…
7. Garnish with coriander leaves and serve hot…