Tag: Main Dishes

Serves: 4 

Ingredients: 

 250 gm. cottage cheese (cut into cubes) 

1 capsicums– (bite size cut)   

1/2 inch piece ginger (ground to paste) 

4 pod garlic (ground to paste) 

1/2 cup yogurt (whisked) 

2 onions (medium size chopped finely) 

2-3 green chilies (chopped) 

1 tsp. red chili powder 

1tsp turmeric powder 

 1 tsp. garam masala 

½ tsp. dried mango powder 

2 green chilies cut lengthwise into 4 pieces  

½ cup Full Cream  

2 Tbsp.. Indian Pickle spice  

2 Tbsp.. cooking oil 

1Tbsp. panch Phoron spice (Fenugreek seed, Nigella seed, Cumin seed, Black mustard and Fennel seed)  

2 Tbsp.. finely chopped green coriander 

1 Tbsp.. dried fenugreek leaves (Kasoori Methi)  

Salt to taste 

¼ cup brown sugar 

1 cup water 

Method: 

Make a marinade with half the turmeric, red chili powder moistening it with little water and coat the paneer pieces lightly with this. Keep aside for about 10 minutes after sprinkling a pinch of salt. 

Heat the oil in a pan and put all the spice seeds at once and wait till these begin to splutter. 

Now put it in onions and chopped green chilies, ginger garlic paste and cook till onions turn light brown. Stir-fry for about 1 minute. Stir in the yogurt, keep stirring and sprinkle mango powder, garam masala and salt. Cook for about 5 minutes on low heat till the moisture is reduced a little. And make sure that the liquid does not dry up completely, add water and bring it to boil. Add paneer cubes, capsicum, cook for 5 minutes but make sure capsicum remains crunchy. Just before serving, but still on heat, add the pickle spices, cream stir well and garnish with fresh coriander and green chilies. 

Ingredients:

500 g boiled farfalle pasta (Cooked Al Dente)  

2 Cups Sliced Vegetable of your choice ( I used Capsicum, broccoli florets, Onions and baby corn ) 

2 Tbsp. Crushed and then chopped garlic and 6 cloves of Garlic) 

6 medium size Tomatoes (Charred on direct flame with 6 cloves of Garlic) pureed together. 

1Tbsp. dry oregano dry herb 

1 tsp black pepper powder 

2 Tbsp. olive oil 

6 Tbsp. grated cheese 

4 Tbsp. full cream 

1tsp brown sugar  

Salt to taste 

Method:

For Sauce–  In a pan , on medium heat , pour 1 Tbsp. olive oil , add pureed tomatoes and garlic. Saute the mixture for 10 minutes add ½ Tbsp.. oregano herb, pinch of salt and ½ tsp of black pepper powder , brown sugar.  

Add cream and saute for few minutes, check for seasoning . sauce is done . Just remember sauce should be equal if not more of pasta weight .

In a separate pan , on high heat, pour remaining oil into the pan , quickly add chopped garlic, baby corn .Saute for 2 minutes , now add remaining vegetables including onions . Lower the heat and add boiled pasta , salt, remaining oregano and black pepper powder toss for few minutes, add charred tomato-garlic sauce . Carefully toss  pastas , your pastas should be done by now just add grated chees , mix well , take it off from the heat. Pasta is ready for serving. 

This tomato sauce can be used with other kind of pastas too.

Ingredients:

500 Grams fresh peas/ Frozen peas can work equally good

(150 g for bon bons+150G for filling+200 g for gravy )

250 Grams of Paneer

(100 g for Bon Bons Grated + 100 g for Filling Cubed+ 50 gm for Gravy Grated)

100 grams boiled potato (mashed)

100 grams Bread Crumbs

2 Slices of White Bread

1 Medium Size Onion (Purred)

100 gram all purpose flour ( for slurry)

1 Tbsp. Roasted Cumin

1 Inch Cinnamon Stick

2 Tbsp. Cooking Oil ( for sauting the filling and tempering gravey)

1 Cup Cooking oil for frying Bob Bons

½ Tbsp. Lemon Zest

1Tbsp. Spice Mix (My Secret Masala )

1 Tbsp. Dry Mango Powder

100 ml Full Cream

Salt to Taste

Method:

For Bon Bons

Boil 300 grams of peas (150 for bon bons) , mash well with Potatoes and grated paneer , add 1 Tbsp. of bread crums and two slices of white bread , add salt, ¼ Tbsp. Spice mix. Make a good hard dough . Keep aside for 15 minutes.

Prepare your Filing by sautening peas and paneer in a pan by using little oil and cumin seeds add pinch of salt , on high heat saute for two minute , make sure you so not overcook, add lemon zest and ½ Tbsp. dry mango powder

Now to prepare bon bons with filling , take a good chunk of dough , flatten it on your palm , fill a spoon full of Peas+ Paneer mixture. Make ball , coat bread crums and dip in slurry , again coat of bread crums , fry of medium heat till the balls become golden brown.

For Gravy, Blend remaining peas and paneer . In a frying pan add 1 Tbsp. add cinnamon stick and remaining cumin once starts splutter , add onion puree, fry till oil start leaving the sides. At this moment add peas paneer puree, roast for few minutes , add cream , black pepper powder and salt.

Give it a good stir, check for seasoning.

Assemble bon bons in shallow bowl/ plate and drizzile the gravey on top of it , sprinkle few pieces of fried peas and paneer.

This one is straight from my Mother’s Kitchen, sounds cliché .This winter staple is cooked in every house hold across the country. But I am very sure that each house has its own unique way of cooking this simple dish. Try cooking my mom’s way.

Ingredients:

500 g cauliflower florets (washed and set aside in a bowl of water)

250 g potatoes ( Cubed ,Washed and set aside in a bowl of water)

2 Tbsp. Coriander- Chopped (1 and ½ + ½ for garnisasafoetida)

2 Green chilies chopped

½ inch ginger chopped

150 g Tomatoes –chopped

1tsp fenugreek seed

1tsp Cumin seed

½ tsp asafoetida

3 Tbsp. Mustard oil (2+1)

1tsp red chili powder

1 tsp turmeric

1Tbsp. coriander powder

1 Tbsp. spice mix (Curry Masala/Garam Masala)

100 ml water

Method:

In a big skillet (Kadahi) add oil (2 Tbsp..), use high flame. Add fenugreek seeds, in a moment it starts spurting, then add washed cauliflower and potatoes. Keep it on high heat, start stirring, (sort of shallow frying in 3-4 minutes) the cauliflower and potatoes will start turning golden brown and get softer. Lower the heat, cover the skillet for 3-4 minutes. Take it off from the heat and shift the semi- fried Cauliflower and Potatoes in a separate bowl.

In the same pan and on medium heat take remaining oil and add cumin seeds, asafoetida, green chilies, coriander and ginger sauté for 1 minute. Add chopped tomatoes, sauté for some more time; add Red chili powder, turmeric and coriander powder; stir till tomatoes become soft and paste like, add water at this point. After some time (2-3 minutes) add cauliflower and potatoes, mix well with the tomato paste, crank the heat, stir for a minute. Add salt, Curry Powder /Garam Masala. Cover the lid and let the curry simmer for 10 minutes. Check after 10 minutes if the cauliflowers and potatoes are cooked .Garnish with Green Coriander and Ginger juliennes.

If you want to make a gravy based curry , add 1 cup of tomato- and onion paste (sautéed) just before adding shallow fried cauliflower and potatoes and increase the red chili and spice mix by 50%.

For Dal

1 cup boiled Red Gram ( Arhar/Tuar dal)

¼ Tbsp. Turmeric Powder

1/2 Tbsp. red chilli powder

1 Tbsp. Jaggery

½ Tbsp. Coriander Powder

1/8 Tbsp. Asafoetida

1/2 Tbsp. garam masala powder

1Tbsp. Roasted Peanut

¼ Tbsp. Carom Seeds

¼ Tbsp. Mustard Seeds

¼ Tbsp. Cumin Seeds

¼ Tbsp. Sesame Seed (Roasted)

2 Green chillies sliced

4 Cloves

1 Tbsp. Chopped Coriander leaves

2-3 Round whole red chili

1 Tbsp. cooking Oil

1Tbsp. Clarified butter

½ Tbsp. Lemon Juice

Salt to taste

For Dhokli

2 cups wheat flour

¼ Tbsp. Carom seeds

¼ Tbsp. Turmeric powder

¼ Tbsp. Red Chili powder

Salt to taste

1 Tbsp. Oil

Water for kneading

Method;

First we make dhokli dough , mix all the above dry ingredients for dhokli , mix well , add oil and mix well , slowly add water and knead well to get a perfect soft dough. Rest it for 30 minutes.

Now to prepare your dal , whisk the boiled dal to get a fine paste , pour oil in the pressure cooker and on low heat add, cumin seeds, mustard seeds , asafoetida and carom seeds let it splutter then add roasted peanuts, sesame seeds, cloves ,turmeric, red chili, coriander powder along with Garam Masala (Spice Mix Powder) and Round whole chili (Red Chili). Stir for a minute , pour dal mix in the cooker . Add jaggery and salt to taste, boil over medium flame. While your dal is simmering , its time to look back to dhokli dough . Devide the dough into 4 portions , roll out each portion into a thin disk, cut with pizza cutter or knife the disk into diamond shape. Add these dhokli sheets ( Pasta ) to the simmering dal , keep stirring to avoid sticking of dhokli .Cover the lid of the pressure cook , on medium flame cook the dal dhokli for 10 minutes or for 2-3 whistles. Serve hot, garnish with chopped coriander and dollop of clarified butter.

Ingredients:

250 grams cabbage (shredded and blanched)

3 medium potatoes, diced

1 green chili, chopped

½ Tbsp. cumin seeds 

¼ Tbsp. Nigella Seeds

¼ Tbsp. turmeric powder 

¼ Tbsp. red chili powder 

½ Tbsp. coriander powder 

½ Tbsp. garam masala powder (Spice Mix)

2 tablespoon oil

salt to taste

1 tablespoon chopped coriander leaves  for garnish

Method:

Take 2 Tbsp. oil in a frying pan heat on low to medium flame . add cumin seeds and nigella seeds and saute till they splutter, add diced potatoes, green chili , saute for two minute on high heat , lower the heat , add turmeric powder,red chili powder, coriander powder and garam masala powder . Saute on high heat for a minute, add shredded cabbage , Toss on high heat for a minute of two. Add Salt to taste,nNow on low heat let the curry simmer for 5-6 minute , cover the pan and check after 5 minutes whether potaoes are cooked or not. If cooked , take the pan off heat, do not worry about cabbage. Garnish with chopped coriander.

Ingredients:

400 grams okra 

½ Tbsp. turmeric powder

1 Tbsp. red chili powder 

1 Tbsp. coriander powder (Roasted)

1 Tbsp. cumin powder (Roasted)

1 Tbsp. garam masala powder (Spice Mix)

1 Tbsp. dry mango powder 

1 Tbsp. chaat masala (Optional)

½ cup gram flour (roasted)

Salt to taste

Cooking oil for frying okras

Method:

Rinse the okra in water for 2-3 times. Wipe them dry , Slice vertically into 4 pieces.

Now sprinkle turmeric , red chili, cumin, spice mix, dry mango powder and coriander powder. Mix well with spoon or hand. Once you get an even coating of the spice powders , its time to add roasted gram flour. Make sure gram flour is evenly coated on all the okras. Rest this mix for 30 minutes.

Now in a frying pan heat oil on low to medium flame. Fry marinated okra in batches. Fry the okras till golden brown and crisp. 

Keep the fried okras on a kitchen towel to absorb the extra oil. Garnish with julienned ginger, chopped coriander and sprinkle some chat masala if you like.

You can also bake these marinated okras in an over for 180 ºC degree C till you get golden brown colour and crisp.

Ingredients:

For Bon Bons

200 grams  lotus stem ( Pressure cooked, chopped and blended in a blender without using any water)

8- 10 slices of lotus stem (fried) for garnisasafoetida .

1/3 cup Bengal gram flour (Lightly roasted)

1 green chilli – chopped

½ Tbsp. cumin seeds (Roasted)

¼ Tbsp. red chilli powder

¼ Tbsp. Turmeric Powder

1/8 Tbsp. Asafoetida

¼ Tbsp. garam masala powder

¼ Tbsp. coriander powder

salt to taste

Cooking oil for deep frying

For gravy

3 Medium size onion chopped

1 Tbsp. Ginger Garlic Paste

1 cup Tomato puree

1 Tbsp. kashmiri red chili powder (paprika)

½ Tbsp. Turmeric

1 ½ Tbsp. Coriander Powder

2 tablespoons oil

1  bay leaf

1 inch cinnamon

2 green cardamoms

2 cloves

1 black cardamom

¼ Tbsp. caraway seeds

 Water as required

½ Tbsp. Brown  sugar (Optional)

½ Tbsp. Dry Fenugreek Leaves)

salt to taste

Method :

Before you pressure cook the lotus stem , make sure you have rinsed them well , with the help of a peeler , remove the outer skin, slice them and then pressure cook (with 1 cup of water) them with some salt . Cook for 4 to 5 whistles on medium flame. They should be cooked by now. Take them off heat . and blend the cooked lotus stem in a blender to get a smooth but not runny paste. In a bowl , add the paste and roasted gram flour , chopped chill, roasted cumin seeds, red chilli powder, turmeric powder garam masala powder, coriander powder, salt to taste and asafoetida. Mix well with spoon or hand. Make sure it takes shape of very soft dogh. Rest this mixture for 20 minutes in a refrigerator.

In a deep frying pan and on low to medium heat, take spoonful of the dough make a small ball (wet palm) and add in hot oil. Turn over , once one side looks golden brown and fry the second side . Fry till you get even colour on both the sides. Your Bob Bons are done.

Making gravy

In the same frying pan where you have fried Lotus Stem Bob Bons , add oil , on

medium heat add bay leaf, cinnamon, cardamom, cloves and caraway seeds, wait for

splutter , now add onion saute till onion become light brown, add ginger –garlic paste

and tomato puree , saute for 2 more minutes now add red chili and turmeric powder

stir well , now ads coriander powder . Saute for a minute then add water ( As per the

consistency you are looking for) , simmer and take it off heat. Once cools down make a

paste of this mixture ( Do not forget to remove bay leaf) . In the same pan pour the

onion-tomato sauce , add little water if required give it a boil ,and then simmer . Add Dried Fenugreek Leaves and sugar in a minute your gravy is ready. Pour this hot gravy on top of your fried Bon Bons , garnish with ginger, drizzle some heavy cream and give the finisasafoetida touch by freshly chopped coriander and fried lotus stem chips.