Naan (Indian Flat Bread)

Naan is Indian flat bread, traditionally cooked in clay oven or tandoor. This recipe, I made it  in regular griddle.

Ingredients:

All-purpose Flour (Maida)           – 2 cups

Baking Powder                            ½ tsp

Baking soda                                ½ tsp

Salt                                            ½ tsp

Sugar                                         2tsp

Yogurt                                       ¼ cup

Milk                                            2 tbsp

Luke warm water                     ½ cup

Ghee                                       1 tbsp

Maida                                       for rolling naans.

Method:

• Mix the flour, baking powder, baking soda, sugar and salt.
• Add milk, Luke warm water and yogurt into the flour and knead well into medium soft.
• Apply a little oil and keep it under wet cloth for 2 hours. After 2 hours take the dough and again knead for three to four minutes.
• Make equal sized balls. Apply a little oil. Make a round flat shape. Pick in hand and pat to give it a round shape four inches diameter.  Stretch it from one side to give a triangular shape (tear shape)
• Place it on the hot cast iron plate or tawa and cook on one side for a minute.  Flip it over and cook the other side. Reduce heat and cook on both sides on low heat till brown.
•  Take Naan out of the griddle and brush lightly with clear butter or ghee.
• Suggested Side dishes: Chenna Masala, Shahi Paneer and Navratan Kurma

CORIANDER CHUTNEY

Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link http://www.healthdiaries.com/eatthis/13-health-benefits-of-coriander-seeds-and-cilantro-leaves.html

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others

Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Ingredients:

Washed and chopped fresh coriander        – 3 cups

Jalapeno                                                5-6 or to taste

Bell Pepper                                              1 no

Grated Ginger                                         1 tbsp

Asafetida powder                                    ¼ tsp

Chat Masala                                         1/2 tsp

Roasted Cumin Powder                           1 tsp

Lime/Lemon Juice                                  1.5 tsp or to taste

Salt                                                    to taste

Oil                                                      1 tsp

Method:

• Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
• Keep pushing down the chutney to help with the grinding process.
• Add the Oil right at the end for a final whirl to preserve the green color.
• Store in the refrigerator.
• Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
•  After that take coriander cubes put in the zip log covers  and stored in the freezer . 

Masi Charadu Festival/ Karadaiyan Nombu Adais

Karadayan Nonbu is a major Tamil festival which is celebrated at the time on Meena Sankranti . It is celebrated at the moment when Tamil month Maasi ends and month Panguni starts.. This nombhu is observed by all married women for the wellbeing of their husband and that the couples should remain together always. Unmarried women also observe Karadaiyan Nonbu and pray to Goddess Lakshmi to get good men as their husband

Karadai is the name of a unique Nivedyam prepared on this day .The puja starts and the naivedyam is offered to Goddess Lakshmi &  Goddess Parvathi,While offering the women chant this mantra:

"Urugada Vennaiyum Oradaiyum Naan Tharuven

Orukaalum En Kanavar Ennai Piriyadirukkanum"

which means I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.

After performing the puja the Nonbu Charadu is tied around the neck. While wearing the Nonbu Charadu, women chant this sloka:

"Throram Krishhnami Subhake Saharithamdharami Aham

Bharthuayushya Sidhartham Supreethabhava Sarvadha."

After wearing the sharadu (sacred yellow cotton) the ladies partake of the prasadam of adai  with butter on their leaves.

The sharadu should ideally not be removed until the next Karadaiyan Nonbu.  The tradition of Kaaradayan Nonbu every year is believed to attain a long married life.

Karadaiyan Nonbu festival is celebrated with great importance on the Southern states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh.

There are two types of adai for neivedyam. One is salt and other one is sweet .

Sweet Adai Recipe

Ingredients

Raw Rice                                    2 cup

Karamani (Dried cowpeas)           2 table spoons

Grated Jaggery                           1 cup

Cardamon powder                       1 teaspoon.

Grated coconut                           ½ cup

Ghee                                           2 Teaspoon

Method:

• Roast the cow peas and soak them in hot water for 4 hours. Cook the cow peas and keep it aside.
• Heat one teaspoon of ghee in a pan, fry the coconut and cardamom powder in it. Keep aside.
• Wash and soak the rice for 1 hour. Drain water and dry the soaked rice in a white cloth under shade. Dry grind it to a fine powder.
• Roast the rice flour – stop when it is off white to light brown color& nice fragrance comes out of it. The consistency should be like the rice powder used for drawing kolams. Once roasted properly keep the rice flour aside.
• Add a little water to the jaggery, when jaggery is dissolved well,. Filter it and allow for boiling. Add the fried grated coconut, fried rice powder and cooked cow peas.
• Cook the dough on small or medium flame. Keep stirring until the dough thickens. Allow dough to cool.
• Now add remaining ghee in it and make a soft dough ball.
• Roll the dough into balls. Take some balls and flatten in the form of small circular or disc adais Make a hole in the center. The remaining balls are to be shaped into adais.
• Steam the adais in an idly-cooker or pressure cooker with steamer trays. Cook for 10 minutes. In the case of pressure cooker, cook without putting the weight.
• Now sweet adai is ready for neivedyam.

Salt Adai Recipe

Ingredients

Roasted rice flour -                       2 cup

Karamani (Dried cowpeas) -          2 table spoons

Grated coconut                            ½ cup

Salt                                              To Taste

Water                                           1 cup

Seasonings:

Coconut oil                                   2 Tablespoon.

Mustard seeds                               1 Teaspoon.

Urdh dhal                                      1 Teaspoon

Finely chopped green chilies          2 Tablespoon

Finely chopped curry leaves           1 Tablespoon

Grated fresh ginger                        1 Tablespoon

Asafetida (Hing)                             ½ Teaspoon

Method:

• Heat the oil in a pan, put mustard seeds, when it spluttered , add the urad dhal,chillis, curry leaves and the ginger. Sauté' for a few minutes and add the  grated coconut , asafetida and salt.
• Pour water in it and bring to boil. Reduce the stove heat to moderate.
• Now add the flour while stirring it in water. Stir well to avoid lumps.
•  Cook until mixture leaves the sides and get thickened, remove from the fire and allow to cool.
• Make a lemon sized ball from the cooked and cooled batter and flatten in the form of adais .
• Steam the adais in an idly-cooker or pressure cooker with steamer trays. Cook for 10 minutes.
• Now uppu adai is ready for prasadam. 

Paneer Capsicum Fry

Want to eat some light food but want Paneer too…?? Treat your tongue with this Paneer capsicum Masala recipe. I am sure it will tickle your taste bud.

Ingredients:

For Paneer

Paneer                                    1 pound (450 Gms)

Corn flour                                2 tbsp.

Rice flour                                 1 tbsp.

Red chili powder                      ½ tsp.

Salt                                        1 pinch

Red color                                 a pinch.

Sugar                                      ½ tsp.

Water                                      a little

Oil                                           for frying   

Vegetables

Big Red capsicum                     ½ no

Big Green capsicum                   ½ no

Big Orange capsicum                 ½ no

Yellow capsicum                       ½ no

Big tomatoes                           2 no.

Jalapeno                                 1 no.

Grated ginger                        1 tbsp.

Masalas

Kashmir Red chili powder        1 tbsp.

Dhania Powder                      1 tbsp.

Turmeric powder                     ¼ tsp.

For Tempering 

Oil                                        1 tsp.

Cumin seed                           ½ tsp.

Fennel seed                           ½ tsp.

Curry leaves                           few

Method:                               

  

For the Paneer

• Cut the Paneer as medium size cubes.
• Take a big bowl, add Paneer cubes, add corn flour, rice flour, chili powder, red color, a pinch of salt and little water. Mix well.
• Heat oil in a kadai; fry the Paneer cubes in golden color. Keep aside.

For the vegetable masala

• Cut all the capsicums into medium size pieces.
• Chop the tomato into small size pieces.
• Heat the oil in a kadai; add all tempering, fry for a second.
• Now add the grated ginger and jalapenos, fry for a second.
• Then add the chopped tomatoes and a pinch of salt and fry for 2 minutes.
• Reduce the stove heat into low.
• Now add all masala powders and fry till the raw smells goes away .
• Then add the chopped all capsicums into it and fry for 5 minutes.
• Now add the fried Paneer cubes into it and mix it well.
• Add salt and sugar in it and fry for few more minutes in low flame.
• Switch off the stove and transfer the Paneer capsicum fries into serving dish.
• Now Paneer capsicum fry is ready to serve.
• Serve hot with Steaming rice, Pulka, Naan, Kashmiri Pulao
•  

Note:

• I like this dish to be very spicy. So adjust the spice level according to your taste.
• If the dish turns out too spicy, add   little lemon juice.
• I compeletely made this into south indian version. If you want to make this like North Indian version, just add garam masala, and cream .

Dahi Bhindi Masala - Curd Okra Masala

A very rich and heavy bhindi dish made with authentic Hyderabad ingredients. This mouthwatering dish made from bhindi, almond paste and yogurt.  This is very good side dish for chapati, Naan & Pulka.

Ingredients

Frozen small bhindi                              3 cups

Chopped tomatoes                                1 cup

Finely chopped capsicum                       ½ cup

Curry leaves                                          a few

 Beaten Yogurt  (curd)                           ½ cup

Masala Powders

Kashmiri red chili powder                       1 tsp.

Fennel powder                                      ½ tsp.

Garam masala powder                           ¼ tsp.

Turmeric powder                                    ¼ tsp. 

To be ground into a paste

Almonds                                                8 no.
Khus khus.(Poppy Seed)                        1 Tbsp.

Shredded coconut                                  2 Tbsp.

Ginger paste                                          1 Tbsp.

 Seasoning:

Cumin seed                                            ½ tsp.

Whole red chili                                        1 no.

Curry leaves                                            few
    

For Decoration:

Chopped coriander leaves

Method:

• Sprinkle a salt into frozen bhindi and keep aside for 30 minutes. Later cook it in the microwave for 8 minutes.
• Soak the almonds and khus Khus in hot water for 30 minutes. After 30 minutes, remove the almond skin. Grind with coconut, khus khus, and ginger paste with little milk. Keep aside.
• Heat 1 tbsp. of oil in a pan and shallow fry the okra’s for about 7-10 min, until they turn slightly brown but still remain crisp. Keep aside.
• Heat a bit more oil in the same pan. Fry the curry leaves, dried chilies, and cumin seed. Lower the stove heat.
• Then add chopped tomatoes and all masala powders and cook well until the the tomatoes have become pulpy and oil comes out from the sides.
• Now add the almond paste and salt , continue to cook for few more minutes , add yogurt  into the mixture.
• Add the sautéed bhindi and cook for a few minutes. You may need to add some water if you think the gravy is too thick.
• Garnish with cilantro.  Serve hot with pulka , chapatti, and pulao.

Note:  You can use fresh Okras also. Clean the okras and chopped evently.

437: Aloo Simla Mirch Masala/Potato Capsicum Masala

 Potato capsicum masala is a very simple recipe and quite easy to make. In this recipe potatoes and capsicum are sauted together with the spices like chili powder, Curry powder & Snafu powder. It tastes best when it is hot and can be served with naan, roties and rice.

Ingredients

 Big Potatoes                             4 no.

 Big Capsicum                            1 no.

Tomato                                      1 no.

Curry Powder                              1 tsp.

Chili Powder                                 1 tsp.

Snafu powder                               1/4 tsp.

Turmeric Powder                           ¼ tsp.

Salt                                               to taste

For Seasoning

 Oil                                                1 tbsp.

Cumin seeds                                   ½ tsp.

Asafetida                                        a pinch.

Method

• Boil potatoes in a pressure cooker. Cut into medium size cubes. Remove skins and keep aside.
• Chop the capsicum and tomatoes and keep aside.
• Heat oil in cast iron, add all seasonings, when cumin seed crackles add the chopped capsicum and fry for few minute.
• Now add potatoes, masalas and salt. Mix well and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
• After five minutes add tomatoes and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
• Serve with Rice and Chapatti.

Note:

• This can be used to prepare chapatti Roll. Take a chapatti  put 2 tbsp of this masala and roll it  and serve.
• This is very good as Lunch box  & Travel menu..

Kadai Tofu Curry

Kadai Tofu is a low calorie version of the Kadai Paneer.  It is very healthy and nutritious dish, as it consumes very less fat. Try this recipe and give me your feedback.

Ingredients:

Extra firm tofu, cubed                     1 Box

Tomato                                          1 no.         

Green Bell Pepper                            1 no

Yellow Bell Pepper                            ½ no

Red Bell Pepper                                ½ no

Green chilies                                    2 no.

Organic Tomato Sauce                     ½ tin

Cooking Oil                                     2 tbsp.

Salt                                                to taste.

Masala – Coarsely Grounded  

Coriander seeds                               3tsp.

Red chilies                                       3 tsp.

Green Cardamon                              2 no.

Masala Powders

Kashmiri Red chili Powder                1 tsp.

Turmeric Powder                             ¼ tsp.

Snafu powder                                   ½ tsp.

Dry fenugreek leaves                          1 tsp.

Decoration

Chopped coriander leaves

Method:

• Cut tofu, tomatoes& bell peppers into ½ inch pieces. Keep aside.
• Shallow fry the tofus cubes and keep aside.
• Coarsely blend the coriander seed, red chilies & cardamom.
• Heat the oil in the nonstick pan, add the coarsely grounded power and fry for 3 minutes in a low flame.
• Add the all bell peppers, green chilies and tomato and fry for few more minutes.
• Add all masala and cook till all masala raw smell goes away.
• Now add the tomato sauce and salt in it. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Now add Kasoori Methi& Tofu pieces  in it.  Cook it in a low heat for few more minutes.
• Decorate with chopped coriander leaves.
• Now tasty Kadai Tofu curry is ready to serve.
• Serve hot with Naan, Pulka, and Pulao.
• 
  

486:Aloo Palak / Potato Spinach Curry(With Step by Step Photos)

This creamy dish delights with tiny potatoes, savory spinach and just the right amount of spice, intensely flavorful, loaded with nutrients and the delicious ingredients will set your taste buds tingling! There are many ways of making Aloo Palak and here is my version of potato spinach recipe. Serve this Aloo spinach curry with equally delicious Naan for a scrumptious meal.

Prep Time   :           20 Mins

Servings   :              4 People

Cooking Time:         30 Mins  

Recipe Category:     Vegetable Sabzis

Recipe Cuisine    :    North Indian

MAIN INGREDIENTS

Fresh Spinach/ Palak   -      3 Cups

Boiled Potato              -      4 Nos.

Oil   for fry Potatoes           2 Tablespoons

Salt                                    To Taste

Sugar                                 1 Teaspoon

FOR GRAVY

Fresh Cabbage                    1 cup

Tomato Puree                     ½ cup

Coconut Paste                     3 Tablespoon

Red Chili Powder                 1 Teaspoon

Coriander Powder                1 Tablespoon

Garam Masala Pow               1 Teaspoon

Ghee                                   2 Teaspoon

Cumin Seeds                        1 Teaspoon

For Decoration

Cream                                 1 Tablespoon (Optional)

   

METHOD:

For Spinach Puree: 

• Wash and Clean the Spinach. Bring water to a boil, add the spinach and cook briefly until tender. Drain and put it in the ice cold water for 4 minutes. Once cooled, drain and tossed in a blender to make a puree.

 For Cabbage Paste:  ,

•  Wash the chopped cabbage and add it to a pan along with 1/4 cup water. Cover and let it simmer for 3-4 minutes or until tender. Allow it to cool down completely. Blend it to a paste. Keep aside.

For Coconut Paste:    

•  Grind the fresh coconut with 1 table spoon of water . Keep aside.

Fry Potatoes:   

• Peel the boiled potatoes and dice them like cubes and shallow fry , until light brown in color and crispy,and keep aside.

MAKING GRAVY

• Assemble ingredients for the gravy.

• Heat ghee in a pan, add cumin seeds.

• 
  
• Add cabbage paste, tomato paste and cook for a minute.

• Mix in spices and cook for another minute.

• Add coconut paste and cook for 1 minute until oil starts to separate.
Mix it well.



• Pour in coarsely grounded palak.

• Mix it Well.

• Add the fried potatoes.

• Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.

• Feel free to add cream on top.

Serve immediately with Chapati, Nan 


See my Other Palak Recipes: 

1. Palak Paneer

2. Mughlai Palak Paneer.

Kadai Paneer (Paneer and colorful bell peppers are sautéed in spicy tomato gravy)

Kadai Paneer is a great main dish for any special occasion. Kadai Paneer has an irresistible flavor with the blend of Green Bell Peppers, dried fenugreek leaves and the cardamom. Very healthy and nutritious dish, as it consumes very less fat and no cream. This dish is my all-time favorite and whenever we go to an Indian restaurant I always order this. I love the way in which Indian curries are served in a cute copper Kadai in restaurants. Getting one such Kadai, tops my list of to-buy items during my next visit to India. It is very easy to make when you follow the steps. Try my recipe and give me your feedback.

Ingredients:

 Paneer –                                           ½ pound

 Big Green bell pepper                 -         1 no

Sweet Peppers -                                 1 cup (Chopped Length wise)

Tomato                                             – 1 no

Green chilies                                     – 2 no

Organic Tomato Sauce                         – ½ - ¾ tin

Dry fenugreek leaves (Kasoori Methi)    – 1 tsp.

Cooking Oil    –                                   3 tbsp

Salt                                                 – to taste

Masala  - coarsely grounded

Coriander seeds                               -   3 tsp.

Whole red chilies                                – 3 no

 Green Cardamon                                - 2 no

Masalas

Chili powder                                     – 1 tsp.

Turmeric powder                               – ¼ tsp.

 For Decoration

Coriander leaves -                               2 tbsp

Preparation

Cut Paneer, Tomatoes and all chilies into ½ inch lengthwise pieces. Keep aside.

 Kadai Sauce:

• Put red chilies,cardamoms and coriander leaves into a blender and blend for about 20 seconds until you have a coarse powder.
• Put 3 tbsp. of oil into a frying pan to heat over a hot flame. Add the coarsely powder to the frying pan. Stir turn down to a low heat and leave to fry for about three minutes.
• Now add tomato sauce to the pan. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Turn down to a low heat and add chili and turmeric powder.  Cook till all masala raw smell goes away.

Paneer& Capsicum: 

• Heat one tablespoon of oil in a frying pan over a medium heat . Add Paneer and fry about 3 minutes. Then carefully take the Paneer out of the pan and put it in the bowl of warm water.
• Heat the oil in a frying pan, add the Paneer pieces. Fry for few minutes until a bit golden. Then add the chopped peppers and tomato pieces. Fry in medium flame for about 3 minutes.

 Mix:

• Add a little water in already prepared Kadai sauce and boil it. Keep stirring until it comes to the boil.  Now add Kasoori Methi  in it.  Cook it in a medium heat.
• Wait till gravy comes to boil, add Paneer bell pepper  mixture and salt , let it simmer for about five minutes on low medium heat.
• Decorate with chopped coriander leaves.
• Serve hot with Naan, Pulka, and Pulao