Kadhai Paneer(Spicy Indian Cottage cheese with pepper)

Here comes the second contestant in the marathon.

Ingredients


Paneer 1cup chopped
green bell pepper/capsicum 1/2cup chopped
green peas-1/4 cup
tomatoes-1/2cup diced
onions chopped 1cup
green chillies -4 slit
ginger garlic paste-1tsp
garam masala-1-2tsp
red chilli powder-1tsp
salt -taste
turmeric powder-1/4tsp
bay leaf-1
cinnamon stick-1/4"(optional)
heavy cream-1/4 cup
oil/butter-1tbsp

Procedure:
1)Add oil to a pan with onions,bay leaf,cinnamon stick,ginger garlic paste and saute till onions are tender.
2)Now put in the chopped tomatoes,green bell pepper,peas,green chillies and fry till all the vegetables are thoroughly cooked on low to medium flame.
3)Add the spices,salt,turmeric powder,red chilli powder and garam masala mixwell and then toss the chopped paneer.
4)Here goes the best part,add the fresh cream to the above mixture and let the whole curry cook for 10 to 15 min on low flame.
5)Serve hot with rotis.




P.S:Donot add too many tomatoes as this is more of a dry curry.


Storage:Stays fresh for 4 days in refrigerator.

Paneer Bhurji (Spicy mashed Indian cottage cheese)

Hi Folks,
A few days ago I was on a paneer marathon...tried a few.Let's take a quick look.

Ingredients


Paneer 1 cup (mashed/cut very thin)
Tomatoes-2 medium
chopped onion-1 cup
green chillies-4 slit
ginger garlic paste-1/2 tsp
garam masala -1tsp
red chilli powder -1tsp
salt -taste
turmeric powder-1/4 tsp
hing-1/4 tsp
bay leaf-1
coriander leaves-1cup chopped
oil/butter-2 tbsp 

Procedure:
1)In a pan add some oil,bay leaf,hing,chopped onions,ginger garlic paste and saute till the onions turn golden in color.
2)Then add the chopped tomatoes,green chillies,salt,red chilli powder,garam masala,turmeric powderand fry on low to medium till the gravy is cooked.
3)Now add the paneer mix well and finally the coriander leaves which will give the curry an excellent aroma.
4)Cook for 10 to 15 min and adjust spices accordingly.
5)Serve with rotis.




P.S:Careful with the paneer as it being the sole ingredient while frying.


Storage:Stays fresh in refrigerator for 3 days.

Palak Dal (Spinach romancing lentils ;) )

I love palak dal esp with rotis it tastes awesome!!!!! I bet... :)
Let's get straight to the recipe...am not so patient these days....

Ingredients:


Palak-1cup/bunch chopped
Toor dal-1 cup cooked
cumin seeds-1tsp
mustard seeds-1tsp
asafoetida-1/2tsp
urad dal-1tsp
chana dal-1tsp
turmeric powder-1/4 tsp
curry leaves-4 to 6
green chillies-3 to 4 slit
dry red chillies-2 broken to half 
fenugreek powder-1/4 tsp
oil-1tbsp
salt
red chilli powder-1 tsp(adjust as per spice level)




Procedure:


1)In a pan heat the oil,add cumin seeds,mustard seeds,urad dal,chana dal and once the mustard seeds start to crackle add asafoetida ,fenugreek powder and dry red chillies.
2)Now add curry leaves,chopped spinach,green chillies and let the spinach cook on low to medium flame.
3)When the spinach reduces to almost half its quantity,add the toor dal mix well.
4)Add half to 1 cup water as per desired consistency.
5)Now dash in  salt,turmeric powder and red chilli powder mix well and let the dal simmer for 5 to 8 min.
6)Have a great dal with rotis/rice.

P.S:Be cautious when frying the spinach and see it does not get burnt.A small burn can ruin the entire taste of dal.

Storage:Dal stays in refrigerator for 2 days.

Mango Dal (Green Mango with lentils)

Ingredients:

Mango-1 cut into large chunks

Toor dal-1 cup cooked

cumin seeds-1tsp

mustard seeds-1tsp

asafoetida-1/2tsp

urad dal-1tsp

chana dal-1tsp

turmeric powder-1/4 tsp

curry leaves-4 to 6

green chillies-3 to 4 slit

dry red chillies-2 broken to half 

fenugreek powder-1/4 tsp

oil-1tbsp

salt

red chilli powder-1 tsp(adjust as per spice level)

Procedure:

1)In a pan heat the oil,add cumin seeds,mustard seeds,urad dal,chana dal and once the mustard seeds start to crackle add asafoetida ,fenugreek powder and dry red chillies.

2)Now add curry leaves,chopped mango,green chillies and let the mango cook on low to medium flame till it becomes soft.

3)Add the toor dal mix well.

4)Add half to 1 cup water as per desired consistency.

5)Now dash in  salt,turmeric powder and red chilli powder mix well and let the dal simmer for 5 to 8 min.

6)Have a great dal with rotis/rice.

P.S:Be cautious when frying the mango and see it does not get burnt.A small burn can ruin the entire taste of dal.

Storage:Dal stays in refrigerator for 2 days.We can also freeze it if we like.I just have started this freezing technique lately.Will inform once it works

Welcome back to SEASON 2 of SwathisLab

Hi all,
Ages I know,almost seemed like I vanished and guess what almost forgot my ids.Well reason being that had to relocate.New place,new climate,hmm not many friends well  hoping to gather a few soon.I almost stopped using my kitchen,lol....kidding actually misplaced the camera.Anyways now enough of gossip lets get back to work.

Yellow Mung Dal Dosa

Dosa

Ingredients:
Yellow Pesar Pappu(Yellow Mung dal) -1 cup
ginger paste-1 tsp
green chilli-2
salt
oil


Procedure:
1)Soak the mung dal in water for 1 to 2 hrs.
2)Drain the water,add ginger paste,green chilli,salt  to the dal and grind to make fine batter by adding little water occasionally.
3)The batter should have the consistency of thick butter milk.
4)Let the batter stay over night in refrigerator.
5)In a wide open pan drop in a small amount of the batter and spread it from the centre in an outward circular fashion.
6)Add 1 tsp oil to the corners,and wait till the dosa turn golden brown and crispy.
7)Flip it around and let the other side turn to same color.
8)Remove from the pan and serve hot with chutney or have it plain.


P.S:Cumin seeds can also be added for extra flavour,just a tsp.The dosas can be prepared the same day the batter is made but should let the batter set for apprx an hour.


Storage:Best if the batter is used within two days of preparation and refrigerated of course.

Pulihora Pindi (Lemon flavoured powdered rice)

Pulihora Pindi

Ingredients:
Raw Rice semi powdered -1 cup
water-2.5 cups
salt-1/2 tsp
oil-1 tbsp
curry leaves-4
whole dry red chilli-2
green chilli slit-2
mustard seeds-1 tsp
cumin seeds-1 tsp
lemon juice-2 - 4 tbsp
chana dal-2 tsp
urad dal-1 tsp
turmeric powder-1 tsp

cooked rice

Procedure:

1)In a wide pan  convenient enough to cook rice, add the above rice after washing and draining the water twice.
2)Now to the rice add 2.5 cups of water,salt a pinch,oil so that the rice does'nt get sticky.
3)Cook on medium flame for 15 min  and keep stirring ocassionally so rice doesnt stick to the bottom of the pan.
4)In a seperate pan add some oil,mustard seeds,cumin seeds,asafoetida,green chillies,whole dry red chilli,chana dal,urad dal.Fry till the mustard seeds start to crackle on low to medium heat.
5)Sprinkle some turmeric powder on the rice and its done.
6)Now when the rice gets cooked,take off the heat and set aside for 5 minutes.When the rice  is not too hot for us break the lumps  formed with  your hands.
7)Add the fry,salt,lemon juice to the rice as per taste.Mix well .


P.S:Careful while cooking the rice donot over cook.Donot powder the rice too much,should appear like the rice grain is cut into two or 3 pieces.

Storage:Tastes fantastic for 3 days if refrigerated.