Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

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Manathakkali Vathal Kuzhambhu

Manathakkali is a green leafy vegetable commonly available in South Indian homes. It is a wonder plant thanks to its tiny juicy berry. The name itself is attributed to the berries in the form of beads. Its botanical name is Solanum nigrum. It is called ‘Black Night Shade’ in English & ’Makoy’ in Hindi. . Manathakkali Vathal (Sour gravy made with sun dried veggies) is rich in vitamins and has got a lot of medicinal values like curing stomach ailments, mouth ulcers, and liver disorders. This dish is served mainly with rice ,pappad and Dangar Pachadi.(See the link)

Ingredients

Tamarind                                                       A small Lemon Size

Hot water                                                      2 cups

Manathakkali Vathal                                       2 Tbsp.

Finely chopped Tomato                                   2 Tbsp.

Sambhar Powder/Vatralkuzhambu powder       2 Tbsp.

Red chili powder                                            ½ Tsp.

Grated Ginger                                                1 Tsp.

Jaggery powder                                              1/2 Tsp.

Ghee                                                              ½ Tsp.

Salt                                                               To Taste.

For Seasoning

Gingely oil ( Idhayam Nallennai)                     2 Tbsp.

Mustard seeds                                               1 Tsp.

Fenugreek seeds                                           ½ Tsp.

Red chilies                                                     2 no.

Chenna dhal                                                  1 Tbsp.

Peanuts                                                         1 Tsp.

Urdh dhal                                                       1 Tsp.

Asafetida powder                                            ½ Tsp.

Curry leaves                                                    few          

Method:

• Soak the tamarind in the 2 cups of hot water for 15 minutes. Extract the tamarind pulp.
• In a heavy bottom kadai, heat the oil and add mustard seeds. When mustard seeds start splattering, add all other seasonings. Fry till golden brown.
• Now add the Manathakkali Vathal and roast it for few more minutes.
• Reduce the stove heat, now add the sambhar powder, turmeric powder, chili powder, grated ginger and chopped tomato fry for few a minutes.
• Now add the tamarind water, jaggery powder and salt in it .
• Cover and cook over medium heat for about 10 minutes or until the oil separates from the gravy
• But keep checking to avoid the masala sticking to the bottom of the pan
• Add ½ tsp of ghee in the end and switch off the stove
• Serve hot with plain rice, Pappad and Danger Pachadi.

Note

• If the vatral Kuzhambhu consistency is too thin, a spoon of rice flour added with a little water should thicken it up.
• You can use more fried curry leaves in the End.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE My Other Vatral Kuzambhu Recipes:(SEE THE LINKS)

Sundakkai Vathal Kuzhambu

Okra Vatral Kuzhambu (Ladyfinger Vatral Kuzhambu)

Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.

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 .

Pea Malai Kofta

Malai Kofta is  a classic dish of Moghul origin. The pea balls are  fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the pea balls. This helps to cuts down on the calories.  You need a very little oil to fry the pea balls.

Ingredients

For Kofta

Green peas                           3 cups

Gram flour                            2 tbsp.

Finely chopped green chilies    3 no.

Chopped coriander leaves       2 tbsp.

Cumin seeds                         1 tsp.

Finely chopped ginger             1 tbsp.

Salt                                    to taste

Bread crumbs                       ¼ cup

Oil                                      for fry

For Gravy

Organic Tomato puree         ½ cup

Finely chopped tomato         ½ cup

Water                                1 cup

Ginger Paste                       1 tbsp.

Cumin                               1/3 tsp.

Coriander powder                1 ½ tsp.

Turmeric powder                ½ tsp.

Red chili powder                  1 tsp.

Cloves                              2 no.

Salt                                   to taste.

Oil/ Ghee                           1 tsp.

For Decoration

Cream                                1 tbsp.                    

Method:

• Boil the green peas in salted water till tender. Cool and mash.
• Add cumin seeds, chopped green chilies, ginger, coriander leaves and little salt.
• Take  the gram flour in a heavy pan over the fire. Stir till it turns brownish.
• Add the pea paste. Mix it well till it becomes smooth. Divide into 10- 15  equal pieces. Roll it in breadcrumbs.
• Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the pea balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside.

For the Gravy

• Heat the oil and splutter the cumin seeds, and the ginger paste and fry for a minute.
• Add all the powdered spices , cloves, tomatoes, tomato puree  and salt.
• Stir it until leaves the oil. Add water and cook it in low flame.
• Put the gravy in a dish and add the Kofta to it.
• Decorate with cream and serve hot with rotis, Biryani , Pulao

  Note: See my other Malai Kofta Recipe

Matter Paneer Masala / Green Peas Paneer Curry

This North Indian curry made with mutter ( Green peas) and Paneer is probably the most frequently ordered dish in Indian restaurants.    Every home cook will have their own version for this gravy with few minor changes.  My recipe is very simple and you can make this very easily.

Ingredients:

Frozen Peas (or) Fresh Green Peas -   1 cup

Paneer (diced) -                              1 cup

Grated carrot   -                              2 tbsp.

Organic tomato sauce –                   ½ cup

Diced tomatoes -                            1no

Green chilies (diced) -                      2 no

Ginger paste   -                               1 tbsp.

 Gram Masalas

 Broken Cinnamon stick   -                 1 no

Bay leaves   -                                  1no.

Big cardamom –                               1no

Kashmiri chili powder –                      1 1/2 tsp.

Coriander powder –                           1tsp.

Pav bhaji masala powder -                  1tsp.

Other ingredients

Cooking Oil   -                                  2tbsp.

Water              -                              1 1/2 cups

Salt to taste

Heavy cream    -                             3 tbsp.

Chopped Coriander leaves –               for garnishing.

Method:

• Heat oil in a pan and gently stir-fry the cubes of Paneer till golden. Remove onto a paper towel and keep aside.
• In the same oil crackle the bay leaf and cinnamon &, cardamom pieces.
• Now add ginger paste, green chilies and tomato pieces and fry for few second. Then add all masala powders and tomato sauce.
• Let it fry, stirring continuously till the oil begins to separate from the masala.
• Pour in a glass of water; add the peas, grated carrot. Cover and let it simmer for about 5 minutes.
• Then add the Paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick, turn off the flame and stir in the cream.
• Garnish with coriander leaves, cream and serve hot.
• Mutter Paneer tastes great with naans, parathas, and fried rice.

Brinjal Gothsu

All Madurai hotels used to serve steaming hot blobs of ghee laden Venn Pongal with spicy Brinjal Gothsu. This combination always works as the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. Gothsu is an easy, tasty side for Pongal/Dosa and Idli.

INGREDIENTS:

Long Japanese Eggplant                - 1 no OR small Brinjal – 6 no

Moong dhal                                  – 5 tbsp.

Turmeric powder                          – a pinch

Tamarind                                   – a small lemon size

Tomato                                     – 1no (Chopped finely)

Sambar Powder                               - 2 tsp.

Hing                                              - ½ tsp.

Salt                                               to taste

 Seasonings:

Mustard seeds                                     – 1 tsp.

Cumin seeds                                   – 1/8 tsp.

Curry leaves                                   - 2 tbsp.

Cilantro                                          to Garnish.

Method:

•  Wash and dice the Brinjal into 1’’ cubes. Chop tomatoes finely. Keep aside.
• Soak tamarind in water, extract the juice and make 1 cup of tamarind water.
• Cook green gram dhal along with a pinch of turmeric powder and keep aside.
• In a kadai put the oil. When it is hot add mustard and cumin seed. When it pops up add asafetida powder, curry leaves and fry for seconds.
• Now add tomato pieces and cook till the tomato is mushy. 
• Now add Tamarind juice,diced eggplants, Sāmbhar powder, and salt and mix well.
• Cook on medium flame till the vegetable is soft. Then add the cooked dhal. Stir well and allow boiling for few minutes.
• Garnish with chopped cilantro leaves and serve hot with Venn Pongal.

Note:

• Some people make this Gothsu without adding dhal. In such case, if you find the Gothsu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the Gothsu while boiling.
• Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
• You can also use mixed vegetables (carrots, peas , potatoes) and make this Gothsu.

Avani Avittam

Gayathiri Devi

Avani Avittam is an important ritual associated with the Brahmin community in the world. The day is of great significance to Rig, Yajur, Vedic Brahmins. On the next day, Gayatri Japa Sankalpam is observed. In other parts of South India, the observance is known as Upakarma.

Upakrama means the beginning. On this day the Yajurbvedis begin to read Yajur Veda for next six months. The day is auspicious because as per Indian mythology Lord Vishnu was incarnated as Lord Hayagriva,the lord of knowledge, the one who restored the Vedas to Brahma.

This day is also auspicious as the Brahmins offer libations of water to their ancestors to whom they owe their birth and to the great Rishis to whom they are highly indebted for spiritual knowledge and the Vedas themselves.

Traditions of Avani Avittam/ Upakramam

• This is above all a day of retrospection for the Brahmins and a day when they can reaffirm their vows of penitence. This is also known as Maha sangkalp (great aim).
• This they seek to do by taking a dip in the holy river, a sight which commands immense respect all over the rolling plains of India
• The Brahmins also change their sacred thread on this day every year
• The changing of this thread symbolizes the shedding of all sins and making a new beginning
• They renew pledges to keep their Vedic duties towards society and humanity at large
• The followers of the four different Vedas have their Upakarma on different days.

You want more details please see the links
http://www.trsiyengar.com/id62.shtml
http://rakhi.ygoy.com/avani-avittam-or-upakarman/

Menu for Aavani Avittam (please click the links)

Menu 1      Rice,              Paruppu Morekuzhambu  Tomato Sathuamuthu  Kosumalli  Thayir pachadi,  Paruppusili, Chow Chow Kootu Appam Idli  Vadai Aval Payasam	Menu 2 Rice Paruppu Millaghai Sambhar Mysore Sathuamuthu Kosumali Zucchini Pachadi COLOCASIA /SEPPANKIZHANGU ROAST 2 Pooricha kootu Appam Idli Vadai Akkara Adisal	Menu 3 Rice Parruppu Udipi Sambhar Killumillaghai Sathuamuthu Cucumber Kosumali Ginger Pachadi Vazhaikkai Podimas Kumbhalangha kuttan Appam Idli Vadai Cheruupayar Payasam

My Advanced  Best Avani Avittam wishes to all.