465 : Paneer and Vegetable JalFrezi

Paneer Vegetable JalFrezi

Created during the time of the Moghuls, ‘JalFrezi’ is a spicy North-Indian curry.  This Paneer JalFrezi is one of the easiest paneer dishes to make. Soft paneer with crunchy vegetables ,make it a mouthwatering side dish for chapatti as well a filling for wraps.

It’s as delicious as it’s colorful – a simple dish that gets ready in a jiffy.

Ingredients

Paneer                        1 cup (Cut into cubes)

Vegetables                   2 cups (Here I used carrot, tri color capsicums)

Ginger Paste                1 Tbsp.

Tomatoes                    3 no.

Red chili Powder           1 1/2 Tsp.

Garam Masala powder   1 tsp.

Vinegar                       1 Tsp.

Sugar                          1 Tsp.

Salt                             As required

To Temper

 Oil                               3 Tsp.

Cumin seed                  ½ Tsp.

Fennel seed/Sombhu     ½ Tsp.

Method:

•   Wash all vegetables and cut into cubes. Keep aside.
• Chop the paneer into cubes. Take a bowl of hot water and immerse the Paneer cubes till use.
• Meanwhile make puree of the tomatoes in a blender. No need to blanch the tomatoes.
• Heat the oil in a kadai; add cumin seed and fennel seeds and ginger paste, fry for a minute
• Add all the sliced veggies. Stir well. Cover and cook the veggies on a low flame, till they are almost tender.
• Keep on stirring in between. No need to add any water while cooking the vegetables. Cook the vegetables covered, for about 10 to 12 mins on a low heat.
• Now add the tomato puree, red chili powder, and Garam masala powder in it. Mix well and cook for 7 minutes or till they completely cooked. 
• Season with salt, sugar and vinegar. Lastly add the paneer. Stir well and cook for 2-3 minutes.

• Garnish with coriander leaves.
• Serve Hot with Pulka or paratha.

Enjoy and Happy cooking!! :)

Paneer Vegetable JalFrezi

My other JalFrezi 

Vegetable JalFrezi

464 : Pav Bhaji Masala Dosa

Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)

Left over Pav BhajiMixture               1 cup ( see the link)

Ghee mixed with oil                        2 Tbsp.

Chopped Coriander                         2 Tbsp.

Method:

• Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

• Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

• Now fold the dosa and serve it hot.

 Note:

• Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.

463: Brown Rice Bisi BeLe Bath- Version 2

Bisi BeLe Bath is a signature dish from Karnataka.  Few years back I already posted Bisi Bele Bath recipe in this blog. Today I am going to post the Brown Rice Bisi Bele Bath here. This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the brown rice, vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful.

Ingredients

Bisi Bela Bath Powder

Cooked Brown Rice              2 cups.

Tovar Dal/ Spit Pigeon Pea   1/4 cup

Chenna dal                         ¼ cup

Water                                 1 cup - 1 12/ cup

Coconut milk                       ¼ cup (optional)

Bisi Bele Bath Powder       2-3 Tbsps.

Mixed Vegetables                 2 cups

Big Potato                           1 no. (chopped)

Tomatoes                            2  no.  
Turmeric Powder                  ¼ Tsp.
Tamarind                            Lemon size (Soaked in water)

Sugar or Jaggery powder      1 Tsp. 

Salt                                    as per Taste

Coriander leaves                  For decoration

Seasoning

Coconut oil   / Ghee             1 Tbsp.

Mustard & jeera                   1 Tbsp.

Red chilies                          5 no.

Hing                                   1Tsp

Broken Cashew nuts            1 Tbsp. (Optional)

Curry leaves                        few

Method:

• Chop all the vegetables. Heat a pan with one-tablespoon oil. To that add tomatoes, all chopped vegetables sauté them for 5 mins. Switch off heat & allow it to cool. (Sautéing the veggies enhances the taste).
• Soak the Tamarind in hot water and extract the juice and keep aside.
• Now pressure-cook Toor dal & Chenna dal for 2 whistles. Open the pressure cooker; add sautéed vegetables, turmeric powder, Bisi Bele bath powder, tamarind water, , sugar and salt. Mix them well & taste it for the flavors.
• Now slowly mix the cooked rice to the gravy. If necessary add another 1cups water & bring it boil. Keep stirring in between; else the mixture will stick to the bottom. Allow it cook on low heat for 10mins.   Boil well so that rice absorbs spices well. Switch off heat.  

For the Tempering:

•  Heat ghee/oil in a small kadai. When the oil is hot, add mustard seeds  jeera & Hing powder. After they crackle, add small cashew pieces  Sauté on low flame till they are slight brown. Switch off and add curry leaves.
• Pour the tempering over the piping hot Bisi Bele Bath. Decorate with coriander leaves , cover immediately to preserve the aroma.
• Bisi bele bath is ready to serve .Serve it hot drizzled with ghee, chips and  Veg Raita on the sides.

 Notes:

• In this recipe I used frozen vegetables , green beans, and Potatoes. You can add any vegetables to this recipe and make Bisi Bela Anna.
• In Ekadasi days, you can replace rice with Poha/ Broken Wheat/ Oats/ Millets. 

Bisi Bela Bath 

My other Bisi Bela Bath Recipes:

                                                                                                                    Quinoa Bisi Bela Bath

Bisi Bela Bath  

                                         

Brown Rice Bisi Bela Bath 1