10 ‘Bhavnagri’ Green Chillies / Large Green Chillies, sliced or slit lengthwise
1/2 cup Peanuts
1 tsp Sesame seeds (Til)
1 tsp Cumin seeds (jeera)
2 tsp Coriander seeds (Dhania)
1/2 cup Grated coconut
2 Medium Onions, roughly sliced
3 tsp Ginger-Garlic paste
2 tsp Tamarind paste
1 cup Yoghurt
5 tbsp Oil
Salt to taste
Roast the sesame seeds, cumin seeds, coriander seeds and peanuts. Keep aside to cool.
Take 1 tbs oil in a pan. Fry the sliced onions until they turn transparent. (Do not let them turn brown). Keep aside to cool.
Blend the fried onions, grated coconut, roasted peanuts, sesame seeds, cumin seeds and coriander seeds to a paste. Add some water (approx 1/4 cup) to make the blending easier.
Heat 2 tbsp oil in a pan. Fry the chillies for approx 4-5 minutes on a medium flame. Keep the chillies aside.
In the same pan heat the remaining oil. Fry the blended masala paste with ginger-garlic paste and tamarind paste for approximately 4-5 minutes.
Add the yoghurt to this and mix. Make sure the yoghurt is completely incorporated into the paste.
Add the fried chillies to this. Mix and add 1 cup of water.
Boil for 5-6 minutes. Turn off the heat and keep the pan covered for 5 minutes.
Serve with paratha or rice.
I love the Bhavnagari chillies for their correct amount of ‘hotness’. You can use any other variety of green chillies. You can also de-seed them to make the chillies milder. The real fun though is in the salan. It is tangy, hot and delicious. Replace the chillies with eggplant and you have Baingan ka salan!
I am not sure about the authenticity of this recipe but I know that it is truly delicious. Try it!
1 Medium Cabbage, chopped
3 tsp Oil
1 tsp Mustard seeds
2 tsp Urad Dal
8-10 Curry Leaves
2 tsp Turmeric powder (Haldi)
Salt, to taste
1/2 Grated coconut
Heat the oil. Add the urad dal to this.
When urad dal turns brownish add mustard seeds.
When the mustard seeds begin to sputter add curry leaves and turmeric powder. Fry for 2-3 mins.
Add the cabbage. Mix well.
Add salt and approx 1/2 cup water. Cook without covering until cabbage is fully cooked.
Add grated coconut. Fry for 1 minute. Serve hot.
So simple. That is what I love about this dish. Quick, attractive, delicious, light and great with hot phoolkas. You can sprinkle lemon juice on this before serving.
Since my mother is unable to tolerate spicy food my recipe does not include red chilli powder and coriander powder. You can add these along with turmeric powder. I still prefer the masale-free version.
1 cup Milk
1 cup Wholewheat flour (Atta)
¼ cup Ghee
¼ tsp Saffron (Kesar)
1 tsp Green Cardamom powder (Chhoti Elaichi powder) Salt, to taste
Boil the milk. Reduce to half.
Sieve the flour with salt. Add ghee, saffron, green cardamom powder and milk. Knead thoroughly to make a soft, elastic dough.
Divide the dough into 6 portions. Roll each portion out into a disc.
Heat an iron griddle (tawa). Cook the discs on low heat. Pierce with a knife in the centre. Press with a cloth all round while cooking.
Remove when both sides of the roti have brown spots.
Great roti that my father-in-law makes very well. You can add a little bit of powdered sugar, cinnamon powder and ajwain to make this roti even more aromatic and flavorful. Great with potatoes sauteed in oil with cumin seeds, sliced onions, whole red chillies, green peas and salt. Maybe a recipe for simple potato subzi will follow soon! Have a brilliant day.
INGREDIENTS7 tbs Coriander seeds
10 Dried Red chillies
3 tbs Garlic Paste
¼ cup Ginger, chopped
5 Tomatoes, chopped
4 tbs Ghee
1 tbs Dried fenugreek (Kasoori Methi)
1 tsp Garam Masala Powder
Dry- grind the coriander seeds and red chillies
Heat the ghee in a kadhai (wok). Fry the garlic pasteon medium flame till it turns golden brown.
Fry the chopped ginger and coriander seeds- red chillies powder in this for around 45 seconds.
Add the chopped tomatoes and salt. Mix and fry this on medium flame while stirring continuously.
Fry till the ghee separates from the masala.
Add the dried fenugreek (kasoori methi) and garam masala powder. Mix.
For the Kadhai Paneer
500gms Fresh Cottage Cheese (Paneer), cut into medium size cubes
3 tbs Ghee
1 large Capsicum, deseeded and julienned
3 tsp Coriander seeds
5 Dried Red Chillies
Kadhai Paste (above)
A pinch of dried fenugreek (Kasoori Methi)
1 tsp Garam Masala Powder
¼ cup Fresh coriander, chopped
Dry grind the coriander seeds and dried red chillies to a fine powder.
Heat the ghee in a kadhai (wok). Stir fry the capsicum on high flame for 30 seconds.
Add the chopped ginger and coriander-red chillies powder to this and fry on medium flame for around 1 minute.
Add the Kadhai Paste prepared above. Fry till the oil separates from the masala. This should take around 4-5 minutes at the most.
Add the paneer to this and mix gently. Cook while stirring gently for 2-3 minutes.
Sprinkle the dried fenugreek (kasoori methi) and garam masala powder. Adjust the seasoning if required. Mix.
Serve hot garnished with fresh chopped coriander.
This is quite a hit with my gujju guests! Tastes just like the kadhai paneer you get in restaurants (better if I can be immodest!) and despite the gujju preference for this dish I must admit that it is truly delectable. Experiment with other vegetables for kadhai vegetable and also with chicken to get kadhai chicken. Just try it! It goes brilliantly with any hot, fresh bread.
2 large bunches Spinach (Palak), stems removed
250g Fresh Cottage Cheese (Paneer), chopped into medium cubes
4 tbs Oil
4 tsp Garlic, finely chopped
1 large onion, chopped
1 tsp Ginger, finely chopped
4 medium tomatoes, chopped
3 tsp Coriander Powder (Dhania Powder)
2 Green Chillies, deseeded and chopped
1 tsp Garam Masala Powder
2 tsp Fresh Cream
Boil 3-4 cups of water. In the boiling water put the spinach for exactly 1 minute.
Strain the hot water and immediately cool the spinach in running cold water.
Make a puree of the blanched spinach using a blender.
Heat 2 tbs oil in pan. Add garlic and fry until golden.
Add the spinach puree and salt. Sauté on medium flame until spinach is nearly cooked.
Heat the remaining oil in another pan. Fry the onions until golden brown.
Add the chopped ginger and fry for about 1 – 2 minutes.
Add the chopped tomatoes, green chillies and coriander powder. Sauté over medium heat until the oil separates from the masala.
Add the cooked spinach and garlic puree to this. Mix. Add approximately 1 cup of water and bring to a boil.
Mix and cook for 5 minutes on medium flame.
Add the paneer cubes and cook for another 2-3 minutes.
Sprinkle the garam masala and mix. Cook for 1 minute.
Remove the pan from heat and mix the fresh cream.
This is a mildly spiced recipe that is entirely my own. The blanching process is necessary to maintain the fresh green color of the spinach(palak) without adding stupid color. I try to avoid cream and also try to reduce the quantity of oil (if I am dieting!). Although I prefer using fresh and soft cottage cheese (paneer), my father-in-law prefers the cottage cheese (paneer) deep fried. Take your pick!