I recently came across ‘Kadai Paneer’ recipe in Sailu’s Kitchen – http://www.sailusfood.com/2006/01/19/kadai-paneer-cottage-cheese-creamy-curry/. And tried it out. It turned out to be yummy even without the cream. Thanks Sailu!
February 10, 2007
Here is another mouth-watering potato dish! The recipe was taken from
http://www.bawarchi.com/contribution/contrib755.html. Enjoy!
January 23, 2007
Dedicated to all those who love spicy potatoes!
Ingredients:
Baby potatoes – 250g
Green chillies – 2 (finely chopped)
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Channa masala powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida powder – a pinch
Salt as required
Oil – 3 tsp
Lime (optional)
Method:
1. Par boil the potatoes. Peel the skin and prick with fork on all sides to allow the masala mix to seep in.
2. Mix all the remaining ingredients (including oil) with the potatoes.
3. Place an aluminium foil at the base of the pan of the rice cooker. Place the mixture on it. Pour little water. Cover closely with another aluminium foil. Switch on the cooker.
4. Once the potatoes are cooked, the rice cooker will switch off automatically.
5. Squueze some lime juice on the roasted potatoes.
Variations:
The channa masala powder can be replaced by garam masala powder.
Instead of using the foil and the cooker, the same mixture can be microwaved until all the water is absorbed.
January 23, 2007
Ingredients:
Pudina leaves – 1 small bunch
Coriander leaves – 1/2 bunch
Onion – 1
Tomato – 1
Red chilli – 3
Coconut (shredded) - 2 tsp
Tamarind paste – 1 tsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Channa dhal – 2 tsp
Curry leaves for garnishing
Oil for frying
Method:
1. Heat oil in a pan.
2. Add channa dhal and fry till it becomes golden brown.
3. Add red chillis. Add chopped onion and fry till it becomes translucent.
4. Add chopped tomato and fry for 2 minutes.
5. Add shredded coconut and fry for 2 minutes.
6. Finally mix the cleaned pudina and coriander leaves. Keep the flame on until the leaves shrink.
7. Allow the mixture to cool and then grind it with tamarind paste and required amount of salt.
8. For garnishing: Heat oil in a pan. Add mustard seeds and urad dhal. Add a few curry leaves. If needed fry finely chopped onions. Add this to the chutney, mix well and serve with hot dosas 
January 21, 2007
This is my all time favourite. I know most of you out there love it as well. When I tried it today, surprisingly it was perfect (atleast better than the earlier trials 
). So I decided to start off with this yummmmmmmy dish!
Ingredients:
For the fry:
Cauliflower florets – 250 g
Maida (Plain flour) – 1.5 tbsp
Cornflour – 1 tbsp
Cooking soda – a pinch
Ginger garlic paste – 1 tsp
Red chilli powder – 1 tsp
Salt – as required
Oil for frying
Method:
1. Often worms find cauliflower a cozy home to squeeze in and relax. So to remove them, soak the florets in warm water with a pinch of salt for sometime and drain the water. A better way is to microwave the florets with salt and water for a few minutes and drain the water. Take care not to cook and tenderize the florets.
2. Mix all the remaining ingredients with little water so as to make a thick batter.
3. Dip the florets in the batter and toss them until all the florets are coated uniformly. Marinate the florets for 30 minutes.
4. Deep fry the florets and keep them aside.
For the sauce:
Oil – 3 tsp
Ginger garlic paste – 1 tsp
Finely chopped onion – 1 tbsp
Finely chopped green chillies – 1 tsp
Finely chopped ginger – 1 tsp
Finely chopped garlic – 2 tsp
Finely chopped capsicum – 1 tbsp
Red chilli powder – 1 tsp
Salt – as required
Tomato sauce – 3 tbsp
Soya sauce – 2 tsp
Cornflour – 1/2 tbsp
Spring Onion – as required for garnishing
Coriander or chinese parsley – as required for garnishing
Method:
1. Heat oil in a pan.
2. Add ginger garlic paste and fry until it becomes golden brown.
3. Add the chopped onion, green chillies, ginger, garlic and capsicum and fry until the onion becomes translucent.
4. Add red chilli powder and salt and fry for a minute.
5. Next add the tomato and soya sauces and fry for 2 minutes.
6. Mix the 1/2 tbsp cornflour in 1/2 cup of water and add this to the sauce. The sauce will start to thicken in a minute. Keep stirring.
7. Add the fried florets and mix them carefully with the sauce. Keep the flame high and mix for a few seconds..
8. Garnish with chopped spring onions, coriander leaves and lemon juice(optional).
Tips n tricks :
DEEP fry the florets as thats when the cauliflower gets cooked.
Dont add too much plain flour to the batter as the florets will then lose the crispness when they are mixed with the sauce later.
Dont microwave the dish to reheat it. Instead fry it in a pan on low flame for a few minutes.
Variation:
One of my friends Kirthika replaced the cauliflower florets by veggie patties. She parboiled all the veggies and made them into small patties using the maida – cornflour mix used above and deep fried them. Here is how tempting they look! And tasted yummy as well! Thanks Kirthika
January 16, 2007
I am still exploring the blog-world and the tools and techniques! I would be posting the recipes soon! See you soooooon
