Archive for the ‘Gravies’ Category

Spinach,Corn &Pepper Subzi and Eggplant Raita

Tuesday, January 1st, 2013

Last week, my cousin and her family visited us for the holidays and naturally I took a break from cooking at home to eat out. One of our favorite places to eat out these days is the Maharaja Bhog restaurant. Since they have different subzis every time we eat there, I try some of those at home for rotis these days. That day we had spinach,corn,pepper and paneer gravy and it was so simple, yet so rich and tasty. I made it today to go with pooris for our lunch.

If you need a variation from aloo palak,palak paneer or dal golas in palak gravy, try this corn and palak subzi.

Ingredients:(serves 2-3)

Tightly packed baby spinach- 2 cups
Chopped onion- 1/4 cup
Tomato(small to medium size)- finely chopped-1
Sweet corn(I used frozen)- 1/2 cup
Green pepper-1 (Finely chopped)
Oil- 2 tbsp
Salt to taste
Turmeric powder- 1/4 tsp
Fennel seeds- 1/4 tsp
Garam Masala powder- 3/4 tsp

Method:
Heat oil in a pan and add fennel seeds, when they start to sizzle add half the onions, half the salt and stir fry. Once onions turn pinkish in color add tomatoes and spinach, stir fry till spinach wilts. Transfer to a blender, let it cool down and blend to a smooth paste with about 1/2 cup of water.

Heat oil in the pan again and add the rest of the chopped onions,salt and stir fry well. Once onions turn translucent, add peppers and corn and stir fry well. When peppers are half cooked, add the spinach puree, garam masala powder, another 1/2 cup of water, cover and let it simmer for 10 minutes.

Spinach-corn-peper

That is it, the gravy is ready to serve! If you like, you can add paneer also or you can add some cream to the gravy for richness.

The second recipe is something very simple. My mom makes this way tastier and better than my version. It is called sutta kathirikkai pachadi(roased eggplant raitha). After eating out for a couple of days we made something simple at home, and it was this raitha and lemon rice. This raitha goes well with coconut rice or vathakozhambu also. This is very tangy, mildly spicy and down to earth comfort food.

Ingredients:(serves-2)

Small eggplants- 5
Well whisked yogurt- 1 cup
For tempering:
Oil- 1 tbsp
Mustard seeds-1/2 tsp
Curry leaves- one sprig
Chana dal and urad dal- 1/2 tsp each
Hing- 1 pinch
Red chili- 2
Salt to taste

Method:
Wash and remove the stem of the eggplant, cut the eggplant into four but do not slice it completely. Heat oil in a pan and slowly add each eggplant to the pan. Sprinkle salt on top and roast the eggplants(or you can even do it in the stove flame). Do not roast it so much that it gets bitter but just so that it is cooked through.

Eggplant-raitha

Transfer the eggplants to a bowl, mash them well.

Heat oil in a pan, add mustard seeds,when they splutter, add hing, curry leaves, urad dal, chana dal and red chilies and fry well. Pour this over the mashed eggplants, add yogurt and mix well. Serve with dal rice, vathakozhambu rice, lemon rice or tamarind rice.

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Golas in Palak Gravy!

Monday, May 21st, 2012

I am sick of saying Spinach is good for health to my son. And also to the dad who gives a weird look when I make anything with spinach. Ofcourse one can make the tempting palak paneer, spinach dal, kootu, keerai sambar, keerai masiyal and even aloo palak and spinach cutlets, what else can I do with spinach? One fine day I made this recipe just to see how it tastes and what do you know, we have two dishes now, a gravy and a snack. Yipee!! This is what frustration can lead to, then it was one happy ending :)

Ingredients: Makes about 10 Golas.

For the dhal golas :

Chana (garbanzo beans) – 1 cup soaked for 6 hrs and cooked till just tender or canned beans
Rajma – 2 teaspoons – soaked for 6 hrs and cooked till just tender or canned beans
Ginger – 1/4″ piece
Garlic – 2 cloves
Green chillies – 1/2 to one chile depending on your spice preference
Onion – 1, chopped fine
Coriander leaves – 1 handful chopped fine
Salt to taste

For the gravy:

2 cup tightly packed spinach leaves
Tomatoes – 1 cup finely chopped
Onions- 1/4 cup, finely chopped
Garam Masala powder- 3/4 tsp
Salt to taste

For tempering:
Light olive oil- 1 tsp
Cumin seeds- 1/4 tsp

Method:

If you are using canned beans, drain it thoroughly. If you are using soaked and cooked beans also drain off the water. Blend the beans with garlic & ginger,cilantro, green chillies salt, without adding water to a coarse paste. Make lemon sized balls and fry in a aapa karai till golden brown. Or make like patties and shallow fry in a tava/frying pan. If you add water while blending you will not be able to shape it. Drain the golas on a tissue.

Heat oil in a pan and add cumin seeds. When they splutter add the onions and fry till translucent. Add salt. Add the tomatoes and cook till they are mashed and blends with onions like a gravy. Add the spinach and garam masala powder. Cover and let the spinach leaves cook through. Let it cool and blend onion-tomato-spinach mix to a puree. Return the puree to the pan, add the dhal golas and cook for 4-5 mins. Switch off. Serve hot with rotis, pooris or parathas. If you like you can even add cream to the gravy before serving!


The best part is that you can make the golas/tikkis and serve it as a snack too. If you like you can even add grated paneer/cheese to the golas.

Sending this Dal golas in palak gravy to MLLA-47 guest hosted by Priya, an event started by Susan.

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Gazebo Dal

Thursday, May 10th, 2012

As I sit and slurp my maggie noodles(comfort food for my sinus) and look around the house to see the chores I still have to do, there is one thing that has been well taken care of – sharing recipes. Thanks to my Sis, my inbox is full of recipes and pictures. Following with the hotel style vathakozhambu this is another one of her specials that I make when I run low on veggies/pantry ingredients.

Before I share the recipe, two things I forgot write about in the previous posts are:
Picture of the avakkai -mango channa pickle I made two weeks ago, recipe is here.

Activities I have been doing with the Lil one the past week- Visit to the zoo, a fun playscape, stomping grounds playplace, swimming, playgroup date and last but certainly not the least my lil boy and I had fun dancing together in a “Zumba” class :) Our dancing may not be the perfect zumba dance moves that you’d expect but all that matters is that we had a good time, right?

Recipe time then! This dal is very tasty and just melts in the mouth and a special recipe in the restaurant Gazebo(in Dubai). I learnt it from my sis and made it loads of times when I was expecting R as it was easy, almost a one pot dish and was loaded with protein. Mostly I drank it like a soup with some kind of bread to dunk into it.

Ingredients:
Serves 3-4

Moong dhal – 3/4 cup
Toor dhal – 1/4 cup
Spinach – a small bunch – leaves only – sliced thin
Onions, finely chopped- 3 tbsp
Tomato -One small size,finely chopped
Garlic – 1 clove
Ghee/Butter – 3 tea spoons
cumin seeds – 1/4 tea spoon
red chillies – 3
Salt to taste
Turmeric power- 1/8 tsp

Method:

Wash and pressure cook the dhals with the garlic,onions,spinach and tomato adding a little extra water for a mushy consistency. You can even go for 3 whistles to achieve that consistency. Let it cool down, mash the contents well.

Heat the ghee/butter in a kadai. Temper with cumin and red chili. Lower the flame add the cooked dal and veggie mixture, adding turmeric powder and salt to taste. Lower the flame and let it cook for 10 minutes till the dal mixture looks thick. You can add lemon juice to taste if needed. Serve with rotis,pooris,jeera rice or naan.

You do not need any spices as the red chili itself is enough.

Another way to make this dal: Let the dals cook in the pressure cooker directly for 4-5 whistles, then do the tadka in a small tadka pan and pour it over the dal.

Sending this Gazebo dal to MLLA-47 guest hosted by Priya, an event started by Susan.

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Daal Panchmela

Saturday, April 21st, 2012

To be honest, N watches the show “Lock stock and two smoking tikkas” presented by Marut Sikka and I
just get the recipe which N wants me to make.This daal with five different grams looked tempting and since he bought me the book Indian flavors(hmmm) he wanted me to make it for phulkas one day. I have previously tried Mirchi Ka Salan, Aloo Kari Patta ,clear tomato soup, pea patties from this cookbook and they were fantastic. I loved the taste of different daals but N was not too fond of the different textures of different daals in the recipe(but that is the speciality of this recipe). But still I make it once in a while and just mash up his portion of the daal to a very smooth consistency. This is an excellent recipe to try in the slow cooker too and the slow cooked daals will just melt in the mouth with some flaky parathas. This was our lunch last weekend when we went for swimming with lil R, I just pressure cooked it, did tadka and we had it with frozen parathas.

Ingredients: (Serves-2)
Chana Dal- 1/4 cup
Toor dal- 1/4 cup
Moong dal- 1/4 cup
Masoor dal- 3 tbsp
Urad dal- 3 tbsp

Vegetables:
Tomatoes(I used roma)- finely chopped- 1 cup
Finely chopped ginger- 1/2 tsp

Butter- 1 tbsp
Turmeric powder- 1/2 tsp
Red chili powder- 1/2 tsp
Dhania powder- 1/2 tsp
Hing- 1 pinch
Salt to taste

For tempering:
Ghee- 1 tbsp
Oil- 1 tbsp
Cumin seeds- 1/2 tsp
Dry red chilies- 2

Method:

This is not exactly the method the chef has suggested but I find that cooking all the daals in pressure cooker is easy so I do it that way rather than boiling it in a pot.

Heat oil in a pan and toast all daals to a golden brown color. Let it cool down and wash all the daals (after toasting). Transfer the daal mixture to a pressure pan, add butter, red chili powder, turmeric powder,salt and ginger and add enough water to cook the daals. Pressure cook for 2-3 whistles till daals are cooked enough and are tender.

For tempering, heat ghee in a pan add cumin seeds, when they spluttter add hing, dhania powder, dry red chilies and tomatoes. Stir fry well till tomatoes are cooked through and looks buttery. Add this to the cooked daals in the pressure cooker. Let it simmer for another 4-5 minutes. Switch off. Add lemon juice to taste and serve with any type of bread.

This Daal Panchmela goes to MLLA edition 46, hosted this month by the creator Susan.

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