Kadai Paneer

Kadai Paneer is a preparation of cheese, cream and tomato curry. It is thick, creamy and spicy, and is a mainstay of Indian cuisine.^[1]Kadai paneer is primarily a Punjabi dish, most popular in the northern part of India. The word Paneer is the Hindi term for Cottage Cheese

Serves: 4

Cooking Time : 40 minutes

Ingredients:

• 2 cups paneer cubes/ 200 grams packet of paneer or homemade paneer
• ½ cup diced onions
• ¼ cup diced green bell peppers
• 1 teaspoon chopped ginger
• 1 teaspoon garlic paste
• 1 cup chopped red tomatoes
• 1 teaspoon cardamom powder or 1 badi elaichi
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon Vegetable/Sunflower oil
• 1 tablespoon butter
• Salt to taste

Steps:

Heat oil in a frying pan; add onions, ginger,garlic and sauté until the onions are tender. Add the tomatoes, turmeric powder,cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.

Add green bell peppers and cover the pan and simmer it for about 5 minutes until the pepper are half cooked.

Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Add the paneer pieces and kasuri methi.

Goes Well with:

Palak Paneer

Image by di.wineanddine via Flickr

Contributor: Snigdha

Cooking Time: 1 hr

Ingredient:

1 Spinach Packet(Fresh)
2 Onions
2 Tomatoes
1 tbsp Coriander Powder
1 tbsp Cumin Powder
Salt and chilly powder to taste
1 whole packet of Paneer
Cumin Seeds
Pinch of asafoetida.
Crushed Bay leaves
Small cinnamon stick
cloves
Crushed Garlic
Butter
Kasuri Methi
Whipping Cream

Steps:

Boil the Spinach in water in an open vessel.
Once the palak is boiled, grind it in a blender.
Heat oil in a kadai and add cumin seeds, hing, bay leaves, crushed garlic, cinnamon stick and cloves.
Add the chopped Onions in the kadai.
Once the onions are cooked, add the tomatoes.
Cook the onions and tomatoes.
Add salt , cumin powder , coriander powder and red chilly powder.
Add 1/4th stick of unsalted butter.
Once the butter melts, add the palak paste.
Do not put the lid on at any point of time.
Let the Palak boil so that the rawness is completely gone.
Add Kasuri Methi and some whipping cream.
Now add the paneer pieces.
Cook the paneer for sometime.

Goes well with: Rotis, Naan bread and Rice.

Easy Egg Curry

Serves: 3

Cooking Time:40 min

Ingredients:

6 Boiled eggs
2 Large tomatoes (1 can of tomato puree)
1 Large Onion
4 green chillies
Jeera


Steps:

In a kadhai or pan, add oil and heat it.
To it, add Jeera, Ginger-Garlic paste and green chillies and saute it for 2 min.
Add finely chopped onions and fry then until they are pink.
Add the tomatoes(small pieces) to the onions and cook until the tomatoes are cooked(The masala leaves oil....)
Add 2 spoons of Chicken masala/egg masala or 1 spoon each of coriander powder and garam masala.
Make small cuts on the boiled eggs and add them to the masala and mix them with the masala for 5-10 min.
Add appropriate water depending on how dry you want the curry to be.
Add salt and chilly powder to taste.
Cook for another 15 min on medium flame .
Granish with cilantro.

Goes well with: Roti and rice

Tomato Bhurta

Contributor: Gayatri

Ingredients:

2 green chillies chopped

5-6 pods of garlic chopped big

2 small onions chopped

4 tomatoes chopped

5 table spoons chopped corriander

5 table spoons chopped pudina
Sugar to taste

Salt to taste

cumin seeds

oil

Steps:

heat oil in a kadai.

add cumin seeds.

add green chillies and garlic.

after 1/2 a minute, add onions.

let the onions fry till they are transparent.

add little salt after 3 minutes of adding onions.

Now add the chopped corriander and pudina

After frying the above for 2 more minutes, add tomatoes.

Let the mixture fry till it becomes dry and all the ingredients are mixed well together.

Now adjust the salt.

add 21/2 cups of water.

let the mixture boil well on medium flame.

add sugar.

mix well.

adjust salt and sugar according to taste.

Goes well with: Rice and khichdi

Spring Onions and Besan curry

Contribution From : Gayatri

Ingredients:

2 bunches of spring onions(available in walmart)

1/2 tea spoon of cumin seeds

1/2 a tea spoon of mustard seeds

1 table spoon of cumin powder

1 table spoon of corriander powder.(alternatively u can use rasam powder in place of cumin and corriander powder)

red chilly powder according to taste

5 table spoons of Besan

salt according to taste

1.1/2 table spoons of oil.

Steps:

heat oil in a pan.

Add cumin and mustard seeds

let them crackle.

now add the chopped spring onions.

let the spring onions fry. you can see the quantity reduce.

Now add salt and fry until u smell the raw flavor of spring onions disappear. now add the red chilly powder corriander and cumin powders. Mix well.

Now sprinkle besan in the above mixture.

Adjust salt.

if needed add very little water and mix.

do not cook the curry for more than a minute or two after adding besan.

serve with white rice. Best if served immediately after cooking.

Goes well with: Rice

Punjabi Chole

Image by DeathByBokeh via Flickr

Cooking Time: 40 minutes

Serves: 4

Ingredients:

2 cups of soaked white chole (garbanzo beans)
3 green chillies
1 large Onion
2 Medium tomatoes
3 spoons of MDH chole masala
4 cloves
2 spoons of amchoor powder


Pre-steps:

Soak chole in water for 8-10 hours.
Remember to add the cloves and pieces of ginger to the chole.This gives a lot of flavor


Steps:

In a pressure cooker, add Chole, some salt and red chilly powder.
Add double the water and let it pressure cook for 2 whistles.
Continue cooking the chole on medium flame. Add 1 spoon amchoor powder.
In another pan, add cinnamon stick, jeera,green chillies, ginger-garlic paste and onions.
After the onions get sauted, add 2 spoons of chole masala.
Add the tomatoes to the masala and cook till the masala leaves oil.
Now add the masala to the chole and mix well.
Add salt and chilly powder according to taste.
Cook for another 10 min and garnish with coriander leaves.
Serve hot.

Goes Well With: Roti and Rice

Rapid Sambar

Image via Wikipedia

Sai loves this!!!

Cooking Time: 30 min

Serves: 4

Ingredients:

1 cup toor(arhar) dal
1 cup sliced sorakaaya(lauki)
1/2 medium tomato
1 medium onion
3-4 cut baby carrots
4-5 okra(bhindi) cut
5 spoons of sambar powder
1 tbsp of tamarind paste
5-6 drumsticks
Jeera
Cumin seeds
4 garlic cloves
4 dry red chillies
4-5 Curry leaves
4 green chillies

Steps:

In a Pressure cooker add the dal.
Cut the onion, tomato into medium pieces and add to the dal along with the okra,sorakaaya and carrots.(You can cook bhindi, onions,tomato,lauki and carrots and add it to the dal later... This is the better way...)
Add 8-10 cups of water. Add 3 spoons of sambar powder,turmeric powder, tamarind paste and green chillies.
Let this presssure cook for 4-6 whistles.
When the dal is pressure cooked, keep the cooker on medium flame and add 2 spoons of sambar powder,salt and red chilly powder to taste.
Keep cooking the dal for another 5 minutes.

In a small pan, add some oil and heat it.
Add mustard seeds, jeera to the pan.
Then add the finely chopped garlic cloves, curry leaves.
Crush the dry red chilly and then add it into the pan...
Now add the contents of the pan into the cooker.
Mix them well and cook for 2-3 minutes.
Serve hot.

Goes well with: Rice and ghee.